Title: Cajun Seasoning I
Categories: Spices
Yield: 1 Servings

SUSAN SHERMAN
1 ts Oregano
1 ts Thyme
1 ts Paprika
1 ts Salt — (this is optional)
1 ts Garlic powder
1 ts Cayenne pepper
1 ts Black pepper
1 ts White pepper
(MMJX57B)

Mix and store Formatted by Elaine Radis BGMB90B; October, 1993
Posted in 1991

Recipe By :

MMMMM

Title: Creole Garlic Soup
Categories: Cajun, Soups/stews, Beef, Garlic
Yield: 4 servings

4 ea Garlic cloves,lg, peeled 1/4 c Butter or margarine, soft
2 c Beef broth (10 1/2 oz) 2 tb Parmesan cheese, grated
2 c Water 1 c Dry sherry
4 ea French bread slices

1. Add Garlic Cloves to Beef broth in suacepan; cover and simmer 15
minutes, or untill Garlic is soft. 2. Remove Garlic and reserve; add Water
adn sherry to broth and heat to serving temperature. 3. Toast bread on
one side under btOiler; remove and spead untoasted side with Butter 4.
Mash reserved Garlic and spread over bread; sprinkle with Cheese. 5. BrOil
toast until brown and bubbly, about 30 seconds. 6. place a piece of toast
in ea ch of the four soup bowls; ladle hot
soup over and serve ***NOTE this soup shows the spanish influence on
Creole cooking.*****

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Cheddar Chicken Pot Pie

Recipe By : Welcome Home For The Holidays
Serving Size : 6 Preparation Time :0:10
Categories : Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
1 c low-fat baking mix
1/4 c water
—-Filling—-
1 1/2 c chicken broth
2 c potatoes — peeled and cubed
1 c carrots — sliced
1/2 c celery — sliced
1/2 c onions — chopped
1/2 c bell peppers — chopped
1/4 c unbleached flour
1 1/2 c skim milk
2 c fat-free cheddar cheese — grated
4 c chicken, skinless light meat — cooked and cubed
1/4 tsp poultry seasoning

Preheat oven to 425. To prepare crust, combine 1 cup baking mix and water
until soft dough forms; beat vigorously. Gently smooth dough into a ball on
floured surface. Knead 5 times. Follow directions accordingly for crust. To
prepare filling, heat broth in a saucepan. Add potatoes, carrots, celery,
onions, and bell peppers. Simmer 15 minutes or until all is tender. Blend
flour with milk. Stir into broth mixture. Cook and stir over medium heat
until slightly thickened. Stir in cheese, chicken, and poultry seasoning.
Heat until cheese melts. Spoon into a 2-quart casserole dish. Place crust
over filling in casserole. Seal edges. Make slits in crust for steam. Bake,
for 40 minutes or until golden brown.

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Per serving: 294 Calories; 3g Fat (8% calories from fat); 31g Protein; 41g
Carbohydrate; 50mg Cholesterol; 947mg Sodium

Garden Harvest Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Meats
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Cooking Oil
2 Cloves Garlic — minced
1 Med. Sweet Red Pepper — chopped
1 Med. Green Pepper — chopped
1 1/2 cups Fresh Mushrooms — sliced
1/2 cup Onion — chopped
1 28 oz Can Whole Tomatoes — cut-up, undrained
1 15 oz Can Tomato Sauce
2 tablespoons Chili Powder
2 teaspoons Sugar
1 teaspoon Ground Cumin
1 16 oz Can Kidney Beans — rinsed and drained
2 cups Sliced Zucchini
1 10 oz Package Frozen Sweet — Corn, defrosted
1 1/2 cups Cheddar Cheese — shredded (6
(optional)

Cheddar In a skillet, heat oil over medium-high. Saute garlic, peppers,
mushrooms and onion until tender. Add tomatoes with liquid, tomato sauce, chili
powder, sugar and cumin; heat to boiling. Reduce heat to low; add beans,
zucchini and corn. Simmer, uncovered, about 10 minutes or until zucchini is
tender. Spoon into bowls; sprinkle with cheese if desired. Yield: 6 Servings
(2-1/2 Qts) Diabetic Exchanges: One serving (prepared with low-salt tomato
sauce and no cheese) equals 2 starch, 2 vegetable, 1 fat; also, 252 calories,
675 mg sodium, 0 mg cholesterol, 44 gm carbohydrate, 10 gm protein, 7 gm fat.

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RED DELICIOUS HERBAL SPICED CIDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
12 Ruby Mist, Red Zinger or
-other fruity herbal tea
-bags
4 c Boiling water
2 c Apple juice concentrate
1/4 c Freshly squeezed lemon juice
-(1 lemon)
2 c Cold water
1 Honey to taste
8 Thin slices of lemon, for
-garnish

Steep tea bags in the boiling water for 10 minutes.
Gently squeeze tea bags and remove. Add apple juice
concentrate, lemon juice, cold water and honey. Heat
and serve warm in mugs. Garnish with lemon slices.

Per serving (without honey): 119 calories (1 percent
from protein, 97 percent from carbohydrate, 2 percent
from fat), less than 1 gram protein, 30 grams
carbohydrate, less than 1 gram fat, 0 cholesterol, 19
milligrams sodium.

Exchanges: 2 fruit.

Makes 8 servings

Naomi Kaufman Price writing in the Portland
Oregonain’s FOODday, 12/22/93.

Posted by Stephen Ceideburg

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Title: Chicken Soup
Categories: Soups/stews, Poultry
Yield: 4 servings

1 Chicken and giblets, cut up 1 Onion, med., chopped
1 tb Salt 1 Garlic clove, minced
4 Carrots, chopped 1 c Rice or noodles
6 Celery stalks w/leaves, chop

Put chicken pieces in large pot with water to cover. Add salt and bring to
a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic,
cover and cook until tender. Remove chicken and either serve separately or
dice and return to soup. Season to taste. Add rice or noodles and cook
until tender.

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HOW CANNING PRESERVES FOODS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

The high percentage of water in most fresh foods makes
them very perishable. They spoil or lose their quality
for several reasons:

* growth of undesirable microorganisms- bacteria,
molds, and yeasts, * activity of food enzymes,
* reactions with oxygen,
* moisture loss.

Microorganisms live and multiply quickly on the
surfaces of fresh food and on the inside of bruised,
insect-damaged, and diseased food. Oxygen and enzymes
are present throughout fresh food tissues. Proper
canning practices include:

* carefully selecting and washing fresh food,
* peeling some fresh foods,
* hot packing many foods,
* adding acids (lemon juice or vinegar) to some foods,
* using acceptable jars and self-sealing lids,
* processing jars in a boiling-water or pressure
canner for the correct period of time.

Collectively, these practices remove oxygen; destroy
enzymes; prevent the growth of undesirable bacteria,
yeasts, and molds; and help form a high vacuum in
jars. Good vacuums form tight seals which keep liquid
in and air and microorganisms out.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Title: CALIFORNIA BOUILLABAISSE
Categories: Soups, Seafood
Yield: 8 servings

1/2 c Oil
2 Garlic cloves; minced
1 lg Onion; sliced
2 sm Leeks; thinly sliced
1 Bay leaf
2 c Peeled and chopped tomatoes
2 c Fish stock
-=OR=- half water and
– half bottled clam juice
1 c Dry white wine
1/4 c Chopped fresh fennel; -=OR=-
1/2 ts -Crushed fennel seeds
1/8 ts Crushed saffron threads
1 ts Salt
1/4 ts Black pepper
2 tb Minced parsley
2 Lobster tails
– split through shells
1 lb Red snapper; cut in chunks
1 lb Halibut or sea bass chunks
12 md Shrimp
6 Dungeness crab legs
6 Clams
6 Oysters
6 Mussels
Crusty bread (optional)

Heat oil in large pot. Add garlic, onion, leeks and bay leaf and cook
until onion is tender but not browned. Add tomatoes, stock, wine, fennel,
saffron, salt, pepper and parsley. Bring to boil. Reduce heat and simmer
about 5 minutes. Add lobster, snapper and halibut and cook 10 minutes.
Rinse shrimp and crab and scrub clams, oysters and mussels. Add shellfish
to pot and cook 5 minutes or until shells open. Ladle into large soup
plates and serve with crusty bread, if desired.
Makes 6 to 8 servings

—–

Title: Pine Nut Salad
Categories: Salads, Vegetables, Pasta
Yield: 6 servings

2 c Pine nuts
2 tb Butter
1/2 l Alphabet pasta
1/2 c Parsley; minced
1/3 c Green bell pepper; chopped
1/3 c Red bell pepper; chopped
1/4 c Fresh lemon juice
1/4 c Olive oil
Freshly ground pepper
Parmesan cheese; to taste

In a large skillet, lightly toast the pine nuts in the butter; drain
on paper towels and cool. Cook the alphabet pasta in boiling water;
drain and rinse in cold water. (Be extra careful not to overcook the
pasta.) Very gently, mix together all ingredients; cover and chill.

MMMMM

ORZO SPINACH STUFFING *

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BILLS20086—–
1/2 c Green onion — chopped
2 Cloves garlic — minced
1 tb Olive oil
10 oz Frozen chopped spinach — thaw
– drained
1/4 ts Sugar
1 cn Chicken broth
1 c Water
1 1/4 c Orzo — uncooked
3/4 ts Grated lemon rind
1/2 ts Marjoram
2 ts Lemon juice
1/2 c Raisins
1/4 c Pine nuts or almonds

Saute onion and garlic in oil in large skillet for 2
mintues. Add spinach and sugar; heat through, about 4
minutes. Boil broth and water in a large saucepan. Add
orzo, lemon rind and marjoram. Simmer, uncovered,
until tender, about 10 minutes. Stir in lemon juice,
raisins, nuts and spinach mixture. Stuff bird
according to directions on turkey. Can also be made in
a lightly greased 9×13″ pan. Bake covered, in
preheated 375~ oven for 40 minutes. Uncover for last
10 minutes of baking for a crisper stuffing.

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