Title: Vegetable-Bulgur Pilaf
Categories: Diabetic, Vegetarian, Nuts/grains, Vegetables, Side dishes
Yield: 4 servings

1/2 c Onion; chopped 1/2 c Chicken/beef/ vegetable
1/2 c Celery; chopped -broth
1/2 c Fresh mushrooms; sliced 1/4 c Red/green pepper strips;
1 cl Garlic; minced -(optional)
1 tb Cooking oil; 1/4 c Bulgur wheat;
1/2 c Carrots; sliced 1/2 ts Dried tarragon; crushed
1/2 c Zucchini; sliced 1/4 ts Salt;

In a 2-quart saucepan cook chopped onion, chopped celery, sliced
mushrooms, and garlic in hot oil about 5 minutes or till vegetables
are tender but not brown.
Stir in sliced carrots, sliced zucchini, chicken, beef or vegetables
broth, red or green pepper strips, bulgur, dried tarragon, and salt.
Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes
or till vegetables are tender. Makes 4 servings.
Food Exchanges per serving: 1 vegetables exchanges
Sub Bulgur for Quinoa

Soruce: Better Homes and Gardens, Eating Light by WHOM

MMMMM

Beef Brown Rice Stew

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
2 cups onion — thinly sliced
1 teaspoon allspice
1 teaspoon chili powder
1 teaspoon pepper
8 ounces beef chuck, visible fat removed cut into — 3/4-inch
chunks
6 cups water
1 can (28 oz.) crushed tomatoes
1 1/4 cups uncooked long grain brown rice
3 beef bouillon cubes
1 pkg. (10 oz. frozen green beans

Heat oven to 350. Heat oil in a 4-quart Dutch oven over medium heat. Add
onions and cook, stirring often, 7 minutes until translucent. Add spices and
meat. Cook 5 to 6 minutes stirring 2 or 3 times. Stir in water, tomatoes,
rice and bouillon cubes. Bring to a boil. Cover and bake for 1 to 1 1/4
hours until rice and meat are tender. Stir in green beans. Cover. Bake 10
more minutes until green beans are tender.

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Title: PASSOVER FARFEL MUFFINS
Categories: Passover, Brunch, Pesach brds
Yield: 8 servings

-HENRY EDELBERG (HPCM50A)
1 1/2 c Farfel
4 Eggs
-Salt Pepper to taste
1 tb Schmaltz; more or less

Put farfel in colander with bowl underneath and pour
boiling water over – let stand till soggy about 5
minutes. Drain well and add eggs and seasonings and
schmaltz. Put dab of schmaltz in bottom of muffin tin
~ heat pan in oven then take out and fill with
mixture. Bake at 400 for 30 mins. I usually double
recipe.

They come out all big and puffy and as they cool they
flop. Also be careful; the bottom of the oven gets
covered with schmaltz. I usually make these till the
oven starts to smoke – but never have enough. They’re
yummy.

Roz Edelberg Formatted by Elaine Radis; 3/92

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Granola Cookies

Recipe By:
Serving Size: 18
Preparation Time: 1:00
Categories: Cookies Sugarless Desserts

Amount Measure Ingredient Preparation Method
1 cup raisins
6 ounces apple juice frozen
1/2 cup margarine
1 egg
1 1/4 cups flour, whole-grain wheat
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon orange rind
2 cups granola crushed

Preheat oven to 350x.

In a saucepan, heat juice. Add margarine raisins. When margarine is
melted, turn off heat let cool. When cooled, beat in egg.

Combine dry ingredients except granola. Stir apple juice mixture into dry
ingredients. Gently stir in crushed granola mix in uniformly.

Drop by rounded teaspoonfuls 2″ apart onto lightly greased cookie sheets.

Bake for 10 minutes, or until lightly browned on bottom. Remove cool on
wire rack.
—–
I hope these help. All my best to your friend and her son,

Ilene Warfield
Evanston IL

Title: Baja Seafood Stew
Categories: Stews Seafood Vegetables Fish
Servings: 6

1/2 c Onion; Chopped, 1 Medium
1/2 c Green Chiles; Chopped
2 ea Cloves Garlic;Finely Chopped
1/4 c Olive Oil
2 c White Wine; Dry
1 T Orange Peel; Grated
1 1/2 c Orange Juice
1 T Sugar
1 T Cilantro; Fresh, Snipped
1 t Basil Leaves; Dried
1 t Salt
1/2 t Pepper
1/2 t Oregano Leaves; Dried
28 oz Italian Plum Tomatoes; *
24 ea Soft-shell Clams; Scrubbed
1 1/2 lb Shrimp; Raw, Shelled, Med.
1 lb Fish; **
6 oz Crabmeat; Frozen, ***

* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in
half.
** The following fish can be used: cod, sea bass, mahimahi or red
snapper fillets that are cut into 1-inch pieces.

*** Crabmeat should be thawed, drained and cartilage removed.
————————————————————————–

Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until
onion is tender. Stir in remaining ingredients except seafood. Heat to
boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover
and simmer until clams open, 5 to 10 minutes. (Discard any clams that
have not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to
boiling; reduce heat. Cover and simmer until shrimp are pink and fish
flakes easily with fork, 4 to 5 minutes.

—————————————————————————–

Title: SAUTEED CHICKEN SPINACH SALAD WITH RASPBERRY
Categories: Salads, Poultry
Yield: 4 servings

————————INGREDIENTS————————
8 c Torn, fresh spinach
4 Chicken breast halves
-(boneless, skinless)
-(1 1/4 lbs.) sauteed
1 tb Mirin
-(sweet rice cooking wine)
1 tb Reduced sodium soy sauce
1 cn Sliced water chestnuts
-(8 oz.), drained

———————-RASPBERRY SAUCE———————-
1/2 c Fresh raspberries
-OR frozen unsweetened
– (thawed)
8 oz Silken/soft tofu
3 tb White wine vinegar
3 tb Sugar

Blend all sauce ingredients in blender or food
processor until well blended. Saute chicken in the
mirin and reduced sodium soy sauce until cooked
through. Remove from heat and slice. Arrange spinach
on individual serving plates. Top with chicken; evenly
distribute water chestnuts over each serving. Serve
with raspberry tofu sauce.

Preparation time: 10 minutes
Cooking time: 6 minutes
Makes 4 servings

Nutritional Analysis:
(1/2 chicken breast, 2 cups spinach, 6 tablespoons
sauce) Carbohydrates 47g
Cholesterol 119mg
Sodium 626mg

Reprinted with permission from the Indiana Soybean
Mintzias

—–

LAMB AND APPLE CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Middle neck of lamb
8 oz Peeled onion
1 lg Cooking apple
1 lb Potatoes
1 oz Seedless raisins
1/2 ts Mixed herbs
Salt and pepper — to taste
2 ts Marmite
1/2 pt Hot water
1/2 oz Butter or margarine

1. Trim the excess fat from the lamb and cut into neat portions.

2. Slice onions thinly.

3. Peel and core apple and cut into thin slices.

4. Peel potatoes and rinse under cold water. Slice thinly.

5. Cover base of a large casserole (about 3-pint size) with a layer of
potato, followed by onions and apple. Add raisins and meat then sprinkle
with herbs and a shake of salt and pepper. Top with remaining apple and
onions then lastly with remaining potato slices.

6. Dissolve Marmite in the hot water and pour into a dish over vegetables
and meat.

7. Dot top with small pieces of butter or margarine then cover with lid or
aluminium foil.

8. Bake in centre of moderate oven (350 F or Gas No. 4) for 1-1/2 hours.
Uncover and continue to cook for further 20 to 30 minutes or until potatoes
are golden.

From: The Marmite Guide to better cooking – by Sonia Allison Copyright
Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias

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Title: Peanut Butter Pinwheel Cookies
Categories: Cookies, Chocolate
Yield: 24 servings

1 c Shortening
1 c P-nut butter
1 c Brown sugar
2 lg Eggs
2 1/2 c Flour
1 t B-soda
1 t Salt
12 oz SEMI SWEET MORSELS

Cream the shortening, p-nut butter, brown sugar , and eggs together.
Sift in the flour, soda, and salt. Mix well.
Divide the mixture into halves and roll each half out between layers
of wax paper or saran. Melt 1 12oz pkg of semi sweet morsels over hot
water. Spread half of chocolate over each half of the cookie mixture
and roll up as you would a jelly roll, wrap up in the wax paper and
chill thoroughly.
Preheat oven to 350 deg. Slice rounds from the roll and place on
ungreased cookie sheet and bake for 8-12 minutes or until slightly
browned on bottom edges.
[ C Potter ] cpotter@usa.pipeline.com

MMMMM

Date: Fri, 10 Feb 95 18:10:00 PST
From: sally charette

Gingery Steamed Dumplings

This is one of the few things in life that sounds too good to be true, but
isn’t!

1 package Garden Sausage (Wholesome Hearty Foods, INc.>
fresh hot-tasting powdered ginger
Kikkoman lite soy sauce
1 package won ton wrappers
a few Chinese style pea pods

Warm 4 patties at a time in the microwave for about 30 seconds, which is
hopefully time enough to thaw them but not make them too hot to handle.
Lay out several won ton wrappers, then put a little wad of the Garden
Sausage (I got about 6 dumplings per patty) in the center of each wrapper.
Sprinkle with ginger and soy sauce. I put a little slice of pea pod in
about 1/2 of the dumplings just to make it more interesting.

Pinch the won ton wrappers closed at the top. Put as many as will fit
side by side into a steamer basket in a sauce pan (at least that’s how I
did it because the rice steamer was occupado) with a little boiling water
in the bottom. Cover and steam for 5+ minutes. The won ton wrappers I
used came covered in a little flour and I figured that when the wrappers
looked moist rather than floury they were done.

Serve with little dishes of hot Asian-style mustard and /or light soy
sauce.

BREAKFAST BREAD PUDDING WITH SAUSAGE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Cheese/Eggs
Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Waldine Van Geffen VGHC42A
3 c French bread — cubed
1/2 lb Bulk pork sausage — crumble
1 c Onions — chopped
2 ts Fresh thymne — chopped or
1/2 ts Dried
10 oz Pk frozen chopped spinach
-thaw squeeze dry
1 1/2 c Swiss cheese — shred, divide
9 lg Eggs
3 c Milk
1 t Dry mustard
1 t Salt
1/4 ts Freshly ground pepper
1 Plum tomato — diced

Preheat oven to 325~. Arrange bread in 15-1/2×10-1/2″
jely-rolly pan. Bake 20 minutes or until crisp. Cool.
Meanwhile, brown sausage in large skillet over
medium-high heat; drain on paper towels. Add onions
and thyme to skillet; cook until onion is translucent,
about 2 minutes. Remove from heat. Stir in sausage and
spinach to combine; cool completely. Arrange bread in
shallow 3-quart baking dish. Sprinkle 1 cup cheese
over top, then layer with sausage mixture and
remaining cheese. Beat eggs, milk, mustard, in bowl
until well blended. Carefully pour into prepared dish;
sprinkle top with tomato. (Can be made ahead. Cover
and refrigerate up to 24 hours.) Bake 1 hour or until
center is just set. Let stand 10 minutes before
serving. (wrv) until center is just set.

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