Title: EASY MUSHROOM FILLED TORTILLIAS
Categories: Mexico
Yield: 1 Servings

1/2 c Fresh mushrooms
5 tb Olive oil
Salt
Pepper
Oregano
Marjoram
Garlic
1/2 Bell pepper, sliced
– into bite-sized strips
1/2 sm Onion, thinly sliced
-and separated into rings
1 c Prepared salsa
2 Flour tortillias
Shreded cheddar cheese

Heat tortillias in oven along with serving plate at
low temp, as per package directions (ie: in foil so
they don’t dry out). (If you plan to do this in the
microwave, wait.)

Saute mushrooms, bell pepper, onions, garlic, with
seasonings in oil. I prefer somewhat crunchy bell
peppers, so i begin sauteing everything before cutting
up the pepper. This seems to get the timing right.
When the vegetables have reached

the desired level of doneness — I like my mushrooms
cooked to death — pour into the pan the salsa. Cook
together for several more minutes.

Place the cheese and mushroom mixture in the tortilla,
roll and serve.

(This is a “what is edible in my refrigerator” recipe
that actually turned out well. So i thought i’d share.
I never thought of mushrooms in “Mexican” food before.
‘Course we made shark fajitas a few weeks ago with soy
sauce, so “authentic” doesn’t seem to make a dent with
me except for how i fix refried beans.) — Judith
Elaine Bush bush@bohr.physics.upenn.edu Physics
Department, 209 S 33rd St. Lab:
215-898-8832 Philadelphia, PA 19104-6396 USA
FAX: 215-898-2010

—–

Title: Crunchy 7 Grain – Sesame Bars
Categories: Cookies, Snacks, Bars
Yield: 1 batch

——————————–MIX
12 sl White bread; -melted
-crust removed 1/4 c Parmesan Cheese,
grated
1/8 c Reduced-calorie margarine; 2 tb Sesame seeds

Cut each slice of bread into 8 sticks, and arrange on ungreased baking
sheets. Brush bread stick lightly with margarine. Sprinkle evenly with
Parmesam cheese and sesame seeds Bake at 350 degs for 10-15 mins or unitl
golden brown. Serve immediently

From: All New Cookbook For Diabetics and Their Families

Each serving amount: 4 sticks; Exchanges: 1 Vegetable Chol: Tr.;
Calories:
40; Carbo: 4 gm; Protein: 1 gm Fat: 2 gm; Fiber: Tr.; Sodium: 87 mg;

—–

Title: BUTTERFLY SHRIMP WITH SNOWPEAS
Categories: Chinese, Seafood
Yield: 4 servings

1/4 lb Fresh or frozen medium-
Sized shrimp
1/3 lb Fresh snowpeas
8 lg Fresh or canned water
Chestnuts
1/2 c Unpeeled straw mushrooms
2 ts Fresh ginger, slivered
1 lg Clove garlic, minced
2 Green onions
3 tb Peanut oil
1/2 c Chicken stock
2 ts Thin soy sauce
1 ts Dry sherry
1/2 ts Salt
1 pn Sugar
Cornstarch paste

Preparation: Soak snowpeas in cold water for 2 hours
to make crisp. Soak shrimp in salted cold water for 1
hour. Drain straw mushrooms. Break off ends of
snowpeas. Peel rinse water chestnuts. Shell shrimp,
keeping tail intact. Deeply slit shrimp around upper
curve (don’t cut through), deveining, spreading
shrimp almost flat. Cut freen onion on the bias in 2″
lengths. Slice water chestnuts thinly crosswise. In
small bowl, mix stock, soy sauce, sherry, salt sugar.

Stir-frying: Swirl peanut oil into very hot wok. When
oil begins to smoke, add shrimp stir-fry until they
curl (about 20 seconds). Remove shrimp to serving
platter. Stir-fry mushrooms for 30 seconds; add garlic
ginger; stir-fry another 30 seconds. Add snowpeas
water chestnuts; stir-fry briskly for 1 minute. Add
stock mixture; bring to boil; keep tossing until
snowpeas are bright green. Push ingredients out of
liquid, dribble in cornstarch paste to thicken
slightly. Return ingredients, including shrimp. Stir
briefly. Serve immediately. HINT: snowpeas should be
slightly undercooked when served.

—–

Title: Daddy’s Shishkabob Marinade
Categories: Meats, Holiday
Yield: 1 batch

1 c Oil
3/4 c Wine vinegar
1 tb Garlic salt
1/4 c Worchestershire Sauce
1 tb Salt
1/4 c Sugar
1 tb Black Pepper

Mix above ingredients together in a large container
and marinade Shishkabob ingredients for a minimum of
24 to 48 hours in the refrigerator. Turn occasionally
to insure that the liquid is distributed throughout.
Use onions, fresh mushrooms, green peppers, tomatoes,
beef cubes, etc. *I serve this with consommed rice, a
green salad and french bread.

—–

Title: Spratley Cake Or Fly Pie (English)
Categories: Cakes, English
Yield: 4 servings

4 oz Shortcrust pastry
FILLING
4 oz Currants
2 oz Butter
2 oz Suga (brown or white)
1/2 ts Cinnamon or mixed spice
1/2 ts Fresh mint, chopped

Set oven to 375/F or Mark 5. Roll out the pastry on a floured
surface to a rectangle about half as long as it is wide. Mix the
cun~ants butter, sugar and spice in a basin and spread down the
centre of the pastry. Sprinkle on the fresh mint. Fold over the
edges of the pastry to meet in the middle and seal the edges. Turn
the pastry over and roll out until the currants show through. Place
on a greased baking tray, brush with milk and sprinkle with sugar.
Bake for 20 minutes. The currants are meant to look Iike sprats or
flies.

—–

Title: Hot Cocoa
Categories: Diabetic, Beverages
Yield: 2 servings

1 1/2 tb Cocoa Vanilla to taste (optional)
2 c Skim milk 1 tb Gran. artificial sweetener
Dash salt

Mix cocoa with 1/2 cup milk. Stir in remaining milk. Cook over low
heat, stirring constantly until mixture comes to a boil.

Remove from heat. Add salt, vanilla, and artificial sweetener.

1 cup serving – 95 calories, 1 skim milk exchange 9.1 gm protein, .9
gm fat, 14.1 gm carbohydrate, 126 mg sodium (not counting pinch of
salt), 467.5 mg potassium, .2 gm fiber, 4 mg cholesterol.

Source: Am. Diabetes Association Family Cookbook Vol 1, 1987 Shared
but not tested by Elizabeth Rodier, Nov 93

MMMMM

Title: ZR Frijoles (Mexican Beans)
Categories: Vegetables Main dish
Servings: 4

2 c Dry Pinto Beans 1 x Water To More Than Cover
1/2 lb Meat * 1 ea Large Onion Chopped
1 ea Clove Garlic 1 T Red Chili Powder
1/4 t Ground Cumin 1/2 t Oregano

* Meats should include only one of the following: Saltpork, Ham Hock,
or diced bacon.
————————————————————————–
Add salt to taste if other than Salt Pork is uxed. Soak beans in water
overnight. Add salt pork, onion, garlic, chili powder, cumin and oregano;
simmer on low heat at least 4 hours or water is absorbed and mixture is
thick.

—————————————————————————–

Title: Antipasto Pasta Salad
Categories: Pasta, Main dish, Vegetarian
Yield: 8 servings

1 lb Penne, rotini, etc. uncooked
12 oz Roasted peppers, strips
12 oz Marinated artichoke hearts
1 c Diced muenster, brick,
-or provolene cheese, etc
1 c Mushrooms, sliced
1/2 c Chopped red onion
1/3 c Chopped fresh basil
2/3 c Lowfat caesar or italian
-salad dressing
Freshly ground pepper
Sliced pepperoncine peppers

Prepare pasta according to package directions. While
pasta is cooking, combine pepper strips, artichoke
hearts, cheese, mushrooms, onion and basil in a large
bowl.

When pasta is done, drain and rinse with cold water.
Drain well and add pasta and dressing to bowl; toss
well. Cover; refrigerate at least 1 hour before
serving.

—–

Title: Shrimp Spread
Categories: Appetizers
Yield: 2 servings

16 oz (2 Pk) Softened Cream Cheese
1/4 c Lemon Juice
1/2 lb Cooked Shrimp Chopped
1 x Finely Chopped Green Onions*
1 T Prepared Horseradish
1 T Worcestershire Sauce
1/4 t Pepper
1/8 t Garlic Powder

* Green onions should be to taste. 1 to 2 Tablespoons.
~———————————————————————
~— In small mixer bowl, beat cheese until fluffy; gradually beat in
lemon juice. Stir in remaining ingredients. Chill to blend flavors.
Garnish as desired. Serve with crackers or fresh vegetables.
Refrigerate left- overs.

MMMMM

APPLE BREAKFAST BAR

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Fruits Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat flour
3/4 c All-purpose flour
2/3 c Packed brown sugar
1/2 c Dried apricots — chopped
1/2 c Dried prunes — chopped
1/2 c Raisins
1/4 c Wheat bran
1 t Baking powder
1/2 ts Cinnamon
1/2 ts Salt
1/4 ts Nutmeg
1/4 ts Baking soda
1 Apple — grated
3/4 c Yogurt, plain, low-fat
1/4 c Vegetable oil
2 Eggs

in bowl, mix whole wheat and all-purpose flours,
sugar, apricots, prunes, raisins, bran, baking powder,
connamon, salt, nutmeg, baking soda and apple; set
aside. Whisk together yhogurt, oil and eggs; stir into
dry ingredients just until combined. Spread in greased
9-inch square cake pan. Bake in 350F 180C oven for
35-40 minutes or until cake tester inserted in centre
comes out clean. Let cool in pan on rack; cut into
bars. (Bars can be stored in airtight container for up
to 3 days, or individually wrapped and frozen for up
to 1 month.)

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