Creole Spoon Bread

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Breads

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

3 c Milk

1 c Cornmeal,enriched self-risin

1 lb Shrimp,cooked,coarse chopped

1/3 c Green bell pepper,chopped

1/3 c Parsley,chopped,fresh

1/3 c Onion,chopped

2 tb Vegetable shortening or oil

1/4 ts Hot pepper sauce

4 Egg yolks,beaten

4 Egg whites

2 tb Butter or margarine

2 tb Flour,self-rising,enriched

1 1/4 c Milk

1/2 c Catsup

1 tb Worcestershire sauce

1. In large saucepan, heat milk until almost simmering.

2. Stir in cornmeal until smooth.

3. Stir in shrimp, bell pepper, parsley, onion, shortening, and pepper

sauce.

4. Bring to a boil over medium heat; cook, stirring constantly, 1 minute

longer.

5. Remove from heat and cool slightly.

6. Stir egg yolks into cornmeal mixture.

7. Beat egg whites until stiff but not dry; fold into cornmeal mixture.

8. Turn into well-greased 2-quart baking dish and bake in preheated 375’F.

oven 45 to 50 minutes, or until golden brown.

9. Meanwhile, make sauce. Melt butter in saucepan; blend in flour.

10. Gradually stir in milk and cook over medium heat, stirring constantly,

until thickened.

11. Stir in catsup and Worcestershire sauce.

12. Serve spoon bread with sauce.

– – – – – – – – – – – – – – – – – –

Salat Tangiers

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : African Main Dish
Marinades Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Couscous — (dry)
1/2 Teaspoon Salt
1 1/4 Cups Boiling Water
1 Cup Carrots — diced
1 Bell Pepper — diced
1 Cup Green Beans — (cut) or wax beans
1/3 Cup Red Onion — chopped
1/3 Cup Currants
1/2 Cup Almonds — chopped
—–Marinade—–
1/2 Cup Oil
4 Tablespoons Lemon Juice
1/2 Teaspoon Salt
1/4 Teaspoon Cinnamon
3 Tablespoons Orange Juice
4 Tablespoons Fresh Parsley
1 Tablespoon Fresh Spearmint

Put couscous and salt in large bowl; stir in boiling water. Cover
and let sit for 5-10 minutes, stirring occasionally to fluff. Steam
carrots, bell pepper and beans separately (instructions say this but I
steam them all together). As soon as each vegetable is barely tender,
add to couscous. Stir in red onions, currants and almonds. Whisk
together marinade ingredients. Toss couscous and vegetable mixture
with marinade, chill for at least one hour before serving.

– – – – – – – – – – – – – – – – – –

Title: Dorothy’s Easy Do Butter Cookies
Categories: Cookies, Holiday
Yield: 4 servings

2 1/3 c All purpose flour
1 c Powdered sugar
1 c Soft butter
1 l Egg
1 1/2 ts Vanilla
1/2 ts Salt

In large mixing bowl, cream together butter and powdered sugar. Add
remaining ingredients, mix at low speed until dough is formed.Cover
bowl and chill for several hours.When ready to make cookies, you may
tint dough with food coloring if desired.
To make cookies: you may shape into 1 in.balls and roll in colored
sugar. You may flatten balls and decorate. You can roll out dough and
cut with cookie cutters. Or as I do, load dough into cookie press and
extrude into various shapes. Decorate cookies as desired. Bake on
ungreased cookie sheet at 375 degrees for 10-12 minutes.Cookies will
be soft and harden as they cool.

—–

A Fancy Curry Powder

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiment

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 tsp Fenugreek
1 tsp (about 20 pods) cardamom
Seeds (cracked with a
Cleaver to release seeds)
3 tbsp Coriander seeds
1 tbsp Cumin seeds
1 tbsp Mustard seeds
6 Cloves — whole
1 3 in cinnamon stick — thin
And broken into pieces
1/4 tsp Ground mace
1/4 tsp Nutmeg — grated
1 Big pinch cayenne
2 tbsp Turmeric — ground
Hot pepper — toasted and
Dried (to taste)

Preheat oven to 225 degree F.

In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard
seeds, cloves, and broken cinnamon stick. Bake for 15 minutes, shaking the
pan a few times. Let cool.

In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric
and peppers. Place in a spice mill and grind to a powder. Store in an
airtight container. Makes a 1/2 cup of curry powder.

Recipe: Chuck Ozburn in Pok, New York

– – – – – – – – – – – – – – – – – –

Title: Sesame Green Beans Peppers
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 sweet ones

1 lb Fresh green beans; -cut in 1/4″ strips
1 md -size red bell pepper; 2 tb Toasted seasmae seeds;
-red or yellow maybe sub; 1 ts Sesame oil;

Trim green beans and blanch in boiling water about 2 minutes. Drain
and rinse under cold water. Place in a serving bowl with bell pepper
and toss with remaining ingredients.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 84; CHO: 0mg; CAR: 7g; PRO: 2g; SOD: 305mg; FAT: 4g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Brown Sugar Cookies 2

Recipe By : http://www.cookierecipe.com
Serving Size : Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 Cup shortening
2/3 Cup butter or margarine, softened
1 Cup white sugar
1 Cup packed brown sugar
2 eggs
2 Teaspoons vanilla extract
3 1/4 Cups all-purpose flour
1 Teaspoon baking soda
1 Teaspoon salt

Mix shortening, butter or margarine, sugars, eggs and vanilla
thoroughly. Stir in all purpose or unbleached flour, baking soda and
salt. Turn dough onto lightly floured board. Shape dough into ball
with lightly floured hands, pressing to make dough compact. Cut dough in
half. Shape each half into a roll 2 inches in diameter and about 8
inches long by gently rolling dough back and forth on floured board.
Roll dough onto plastic wrap: wrap and twist ends tightly. Dough can be
refrigerated up to 1 month or frozen up to 3 months. Preheat oven to
375 degrees F (190 degrees C). Cut roll into 1/4-inch slices. (It is
not necessary to thaw frozen dough before slicing.) Place slices about
2 inches apart on ungreased baking sheet. Bake 9 to 11 minutes.
Immediately remove cookies from baking sheet onto wire rack.

Variations:
CHOCOLATE CHIP: Add 1 cup mini semisweet chocolate chips and 1 cup
chopped nuts with the flour.
OATMEAL-COCONUT: Reduce flour to 2 3/4 cups. Add 1 cup flaked coconut
and 1 cup quick-cooking oats with the flour.
PEANUT BUTTER: Add 1 cup creamy or chunky peanut butter with the
shortening.
CHOCOLATE-NUT: Add 1 cup chopped nuts and 1/2 cup cocoa with the flour.
FRUIT SLICES: Add 1 cup whole candied cherries, 1/2 cup chopped nuts and
1/2 cup cut-up mixed candied fruit with the flour.

– – – – – – – – – – – – – – – – – –

NOTES : Makes 5 1/2 dozen.

This dough can be frozen for up to 3 months.

1 cup lentils
7 cup water
4 cup (about 1 lb) chopped kale or spinach or chard
(tear the leaves of the kale/spinach/chard into 1/2″ strips)
1 large. onion, chopped
1 celery stalk, chopped (I used celery salt here)
3 tomatoes, chopped
1 med. carrot, chopped
3 T chopped parsley
1 bay leaf (remove before eating!)
1/4 t ground thyme
1-2 T soy miso (soy and/or Worcestershire sauce is good, too)
pinch of pepper
Place the ingredients in a crockpot.
Turn to low if leaving it for a long while.

Mr. Altar states this serves about 4-6. I made this for me and froze the rest
so I can’t really say! I can tell you this comes out VERY thick, almost
like a stew .

MOM’S PINEAPPLE NUT LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Desserts
Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1/2 c Sugar
1 t Baking powder
1 1/2 ts Salt
1 c Golden raisins
1 c Chopped nuts
1 Egg, beaten
2 tb Vanilla
2 tb Butter or margarine, melted
1 t Baking soda
16 oz Pineapple, undrained
– (chunks or crushed may be
– used) (1 can)

Sift into mixing bowl flour, sugar, baking powder and salt. Add raisins
and nuts. Combine egg, vanilla and butter; add to mixture. Dissolve soda
in pineapple with juice; add to batter, mixing thoroughly. Pour into
greased and lightly floured large loaf pan. Bake at 350 degrees for 1
hour, or until done. Remove from baking pan; cool on rack.

– – – – – – – – – – – – – – – – – –

CHEWY FIG GRANOLA BARS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Brown sugar, firmly packed
1/2 c Salad oil
1/2 c Honey
1 c Crisp cereal
1/2 c Wheat germ
1/2 c Flaked coconut
1/2 c Finely chopped almonds
1/4 c Sesame seeds
1/4 c Sunflower seeds
1 c California Dried Figs
— (finely chopped)

In a small saucepan, combine brown sugar, oil and honey. Bring to a boil
over medium heat; simmer about two minutes. Preheat oven to 325 F. In a
large mixing bowl, combine all remaining ingredients, except figs,
stirring with a spoon or with mixer dough hook. Stir in sugar mixture
until well blended. Add figs. Press mixture firmly into an ungreased 9 x
13 inch baking pan. Bake 20-25 minutes until toasty brown. Cool. Cut
into narrow bars.

Each bar contains about: Calories 184, Fat 8.86G, Sodium 20.5MG,
Cholesterol 0MG, Protein 3.67G, Carbohydrates 24.9G, Fiber 3.15G

Source: Fabulous Figs The Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

HABANERO, TOMATILLO, AND ORANGE SALSA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Tomatillos
3 Or 4 Habanero Chiles
2 Oranges
1 bn Green Onions, Sliced Fine
-With 3 to 4 Inches of Green
Salt
Lime Juice

In an ungreased skillet over medium heat, roast half
of the tomatillos in their husks for about 10 minutes,
turning frequently. Meanwhile, husk the remaining
tomatillos, dice fine, and place them in a bowl. Cool
the roasted tomatillos, then husk them and place them
in a blender.

Roast the Habaneros over low heat, turning
occasionally, about 5 minutes, or until they are just
soft and speckled with brown. Wearing rubber gloves,
stem and seed the Habaneros and add them to the
tomatillos in the blender. Puree the mixture.

Squeeze one of the oranges and pour the juice into the
bowl containing the diced tomatillos. Add the pureed
chiles and tomatillos. Peel the other orange, removing
the pith; seed if necessary and cut into small dice.
Add the diced orange and the green onions to the salsa.

Season the salsa with salt and lime juice, and let
stand for about half an hour before serving.

From: The Chile Pepper Book by Susan Belsinger and
Carolyn Dille; ISBN 0-934026-93-9

Typed by Syd Bigger.

– – – – – – – – – – – – – – – – – –