Title: Meatballs with Caraway Seeds
Categories: Diabetic, Main dish, Vegetables, Meats
Yield: 8 servings

2 c Lean Grd round; (15% fat) 1 tb Parsley flakes; dried
1 Onion; minced fine 8 oz Raw potato; coarsely grated
1 Egg 2 1/2 c Water
1 ts Lemon peel; grated fine 4 Beef bouillion cubes;
1/4 ts Pepper; 1 ts Caraway seeds;
1/2 ts Salt; 1 tb Water;

Mix first egiht ingredients; form into 16 meatballs. Bring water to
boil; dissolve bouillon cubes in water. Add meatballs; cover
tightly. Gently boil about 30 minutes. Remove meatballs from broth;
stir arrowroot and caraway seeds into 1 tb water; stir into garish
with parsley with parsley, if desired. (Stove remain gravy in
tightly covered in refrigerator for later use)

Food Exchange per serving: 1/4 STARCH/BREAD EXCHANGE + 2 LEAN MEAT
EXCHANGES + 1 FAT EXCHANGE CAL: 182

Source: Recipes for Diabetics by Billie Little ( 1985 version)

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Title: Celery Seed Dressing
Categories: Salads
Servings: 2

1/2 c Sugar 1/4 c Lemon Juice
2 t Cider Vinegar 1 t Dry Mustard
1/2 t Salt 1/2 c Vegetable Oil
1 t Celery Seed OR Poppy Seed

In blender container, combine all ingredients except oil and seed; blend
until smooth. On low speed, continue blending, slowly adding oil. Stir in
seed. Chill to blend flavors.

Makes about 1 cup.

Sugguested Serving is to serve with all types of fresh fruit salads.

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Marshmallow Truffles

Recipe By :
Serving Size : 38 Preparation Time :0:30
Categories : Candies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Marshmallows
12 oz. semisweet chocolate chips
Coconut — toasted
Decorative candies

Arrange marshmallows on cookie sheet or jelly roll pan; freeze 15
minutes. Microwave chocolate
chips on high- 2 1/2 minutes or until smooth, stirring every minute.
Using skewer or fondue fork,
dip each frozen marshmallow into melted chocolate until marshmallow is
completely coated. Roll
in coconut or decorative candies. Use another fork or metal spatula to
place marshmallow on
waxed paper lined cookie sheet or jelly roll pan. Chill or keep in cool
dry place.

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POTATO AND CUCUMBER SOUP-GURKEN UND KARTOFFEL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Cucumber
4 md Potatoes peeled,
-and diced
1 t Salt
2 c Cold water
1/4 ts Ground white pepper
1 c Heavy cream
1/2 c Milk
1 Green onion, grated
1 t Dried dill weed
-or
1 tb Chopped fresh dill

Peel the cucumber and slice it lengthwise. Scoop out
seeds with a spoon and discard. Dice cucumber. In a
heavy 2 1/2 quart saucepan boil potatoes in salted
water until the potatoes are very soft. Pour potatoes
and cooking liquid into a sieve or food mill or ricer
set over a large bowl. Force potatoes through. Return
to saucepan. Stir in pepper, cream, milk, grated onion
and the cucumber. Simmer gently for 5 minutes or until
the cucumber is tender. Add dill and season to taste.
Serve hot. Walt MM

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CUCUZZARA (SQUASH BREAD WITH TOMATOES, ONIONS, PEPPERS)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Olive oil
1 md Onion, cut in slices as thin
— as possible
2/3 lb Butternut squash, peeled
— diced
1 ea Red bell pepper, roasted
— cut into strips
4 oz Tomatoes, peeled, seeded
— diced
1 1/2 ts Dried yeast
1 1/2 c Warm water
3/4 c Durum flour biga
7 c Durum flour
1 tb Salt
Red pepper flakes, optional

About 1 hour before you are ready to make the bread, warm 1/4 c olive
oil in a skillet saute the onions over medium-low heat until they
are soft but still slightly crunchy. Add the squash pepper. Cover
cook for 20 minutes. Add the tomatoes cook another 3 to 5
minutes. Cool.
Stir the yeast into the water let proof for 10 minutes. Add the
biga mix well. Add the rest of the olive oil. Stir in the cooked
vegetables. Add the flour salt slowly, mixing until the dough comes
together. Knead with wet hands until the dough is form, velvet
elastic. Place dough in an oiled bowl, cover let rise until
doubled, about 3 hours.
Divide the dough into 4 pieces shape into long cylinders. Place on
floured baking sheets, cover let rise until well doubled, about an
hour.
Preheat the oven to 400F. Bake for 35 to 45 minutes, until golden.

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Yankee Turkey Stuffing: New England Style

Recipe By : Dressed Birds? Stuffed Birds? Yankee Magazine November 1996
Serving Size : 1 Preparation Time :0:00
Categories : Baldassari Chicken And Poultry
Posted To Mastercook Group Mastercook

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 Cups Bread (Firm) — In Small Cubes
(White, Whole Wheat Or A Mixture)
1 Cup Water (Or Chicken Stock Or Milk) — Plus A Bit
1/2 Cup Butter — (1/2 To 3/4)
1 Large Onion (2 Cups) — Diced
3 Large Celery Stalks (2 Cups) — Diced
1/4 Cup Celery Leaves — Minced
1/3 Cup Parsley — Minced
2 Teaspoons Poultry Seasoning — (Bells)
Salt And Pepper — To Taste
2 Large Eggs — Lightly Beaten

For a 15 pound turkey.
Put the bread cubes in a big bowl and pour on 1 cup liquid while tossing
gently so it’s evenly distributed. Set aside.
In a wide skillet melt the butter over medium heat. Add the onion and cook,
stirring occasionally, until it is translucent and limp but not brown. Add
the diced celery and cook 10 minutes more or until it is limp. Stir in the
celery leaves, parsley and poultry seasoning then pour the mixture over the
prepared bread. Season lightly with salt and pepper then toss gently
(stirring compacts the stuffing) until all is thoroughly combined.
Taste for season and texture. The uncooked stuffing should be a little
drier than you want the finished product to be, but not much;add liquid if
necessary. Stir in the eggs last, after you’ve done all the pre-roast
tasting you plan to do.

Variations:

With Oysters:
Use milk for at lest part of the liquid. Drain 1 to 1 1/2 pints oysters,
chop coarsely, and add to the mixture when you add the vegetables.

With Sausage and Apples:
Prepare the bread as described above. Put 1 pound loose country sausage in
a wide skillet, place over medium heat, and cook, breaking the meat into
small lumps, until it is browned. Remove sausage with a slotted spoon and
add to the bread bowl. Leave sausage fat in the skillet. Reduce butter to 5
tablespoons, add it to the saussage fat, and proceed to cook onions, etc.,
as described above. Reduce poultry seasoning to 1 1/2 teaspoons. Rinse (or
peel if waxed), core and cut into small dice, 2 or 3 firm cooking apples
such as Cortland or Northern Spy. Add to the bread mixture with the
vegetables.

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Title: VEGETABLE STOCK
Categories: Soups, Vegetables
Yield: 8 servings

2 tb Safflower Oil
1 x Lg Onion, sliced
1 x Carrot, sliced (with greens)
1 x Stalk Celery,sliced (w/grns)
1 x Tomato, cubed
1 x Potato, cubed
1 x Turnip, sliced (peel if waxy
2 x Cloves Garlic, halved
2 qt Plus 1 cup Water
1 x Bay leaf
1 x Lg sprig Parsley
1/2 ts Black pepper

In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip,
and garlic. Cook until vegetables are tender, about 10 minutes.
Add remaining ingredients. Cover, bring to a boil, reduce heat, and
simmer 1 hour.
Strain stock and discard the vegetables, bay leaf, and parsley.
Makes 2 quarts. Stock may be used immediately, refrigerated
for 3-4 days, or frozen for up to 1 month.

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Title: OLIVE MARINADE
Categories: Greek, Sauces, Ethnic
Yield: 1 servings

1 c Olive oil
1/2 c Vinegar
1 Bay leaf
1 Garlic clove
1 ts Oregano

Cut a slit in each olive. Fill a jar with olives.
Cover with marinade. Olives will keep many months and
improve with marinating.

Source: Cooking in Modern Greece – by Theresa Karas
Yianilos Typed for you by Karen Mintzias

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Title: PEKING STYLE NOODLES WITH BEAN SAUCE MIXED
Categories: Main dish, Vegetarian, Vegan, Chinese
Yield: 2 servings

8 oz Noodles
— (3-4 cups after cooking)
6 oz Plain pressed tofu
1/2 c Green soybeans
— (frozen or fresh) -OR-
2 oz -Baby corn spears
1/2 c Bamboo shoot, diced finely
2 oz Cucumber
1 ts Garlic, minced
3 tb Chinese bean sauce; -OR-
4 tb -Dark miso
3 tb Vegetable oil
1 1/2 c Water
1 1/2 tb Soy sauce
1/2 ts Sugar
2 1/2 tb Cornstarch; dissolved in…
3 tb Water
1/2 ts Sesame oil

If you are cooking the noodles first, drain them,
remove to a bowl or serving platter, and toss with 1/2
tablespoon sesame oil to prevent sticking (do not
rinse in cold water as this reduces flavor).

Crumble the pressed tofu coarsely to yield 1-1/2 cups.

Parboil green soybeans till almost tender yet still
firm (10 minutes for frozen). If using fresh baby
corn spears, steam or parboil till tender; if canned,
rinse with boiling water. Rinse green soybeans or
corn in cold water and chop finely. You should have
about 1/2 cup baby corn.

It is not necessary to peel or seed the hothouse
(English) or Oriental cucumber. Regular cucumber
should be pared and seeded, but leave a few narrow
strips of skin for color and texture. Julienne finely
to yield 1/2 cup.

If you are using miso, dissolve it in 1/4 cup warm
water.

Put 3 tablespoons oil into a preheated pan over high.
When the oil is hot, reduce heat to medium-high. Add
garlic and stir-fry a few seconds to release aroma.
Add pressed tofu and bean sauce or miso. Stir-fry
briefly to mix. Add 1-1/2 cups water, 1 tablepsoon
soy sauce, and 1/2 teaspoon sugar. Cook, stirring
occasionally, until the boil is reached. Gradually
stir in cornstarch mixture and cook, stirring, another
minute or so until the consistency is like a light
gravy, not too thick. Test for salt, and add an extra
tablespoon soy sauce if needed. (at this point, if you
like, you can heat noodles and/or green soybeans, baby
corn, and bamboo shoot by combining with the sauce
until just mixed.) Add 1/2 teaspoon sesame oil. Remove
from the stove. Pour sauce over noodles, and top with
garnish in separate arrangement (garnish with just the
cucumber if you have added soybeans or baby corn and
bamboo shoot to the sauce). Toss before serving.

* Source: The Fragrant Vegetable, by Martin Sidham *
Typed for you by Karen Mintzias

—–

Title: Rhubarb, Rose Strawberry Jam
Categories: Preserve
Yield: 1 servings

2 lb Rhubarb, trimmed weight
1 lb Small strawberries
— slightly underripe
1/2 lb Highly scented rose petals
1 1/2 lb Sugar
4 sm Juicy lemons

Rhubarb is an unreliable setter so the inclusion of lemon juice in
this recipe is essential and I like to play it safe by cooking the
lemon pips with the fruit in order to extract their pectin. Slice
the rhubarb and layer it in a large bowl with the whole hulled
strawberries and the sugar. Pour on the lemon juice, cover and leave
overnight.

Tip the contents of the bowl into a preserving pan. Add the lemon
pips tied in a muslin bag and bring gently to a boil. Boil for 2
minutes then tip the contents of the pan back into the bowl. Cover
and leave in a cool place over night once more.

Put the rhubarb and strawberry mixture back into the pan. Pinch out
the white tips from the bases of the rose petals and add the petals
to the pan, pushing them well down among the fruit. Bring to the
boil and fast boil until setting point is reached, then pot in warm
sterilised jars in the usual way. Makes enough to fill 6 or 7 jars.

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