Title: VENISON LASAGNA
Categories: Casseroles, Main dish, Meats
Yield: 6 servings

1 lb Spicy venison sausage
2 ts Onion salt
2 ts Garlic salt
1 cn 16 oz. whole tomatoes
1 cn 15 oz. tomato sauce
3 tb Dried parsley flakes
1 ts Sugar
1 ts Basil leaves
2 ts Salt
1 cn 8 oz. mushroom pieces
6 Uncooked lasagna noodles
1 pk 16 oz. pkg ricotta cheese
1/2 c Parmesan cheese
1 1/2 ts Oregano leaves
2 c Chredded mozzarella cheese

Cook and stir sausage, onion and garlic salt in 10-inch skillet until
sausage is light brown. Drain. Add tomatoes (with liquid), tomato sauce,
2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms. Heat
to boil, stirring occasionally. Reduce heat. Simmer uncovered until
mixture is consistency of thick spaghetti sauce, about 1 hour. Cook
noodles as directed on package. Reserve 1/2 cup of the sauce mixture. Mix
ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons
salt and oregano. Layer 1/2 each of the noodles, remaining sauce mixture,
mozzarella cheese and ricotta cheese mixture in ungreased oblong pan,
10X6X2 inches. Repeat above process until you have 2 layers. Spoon reserve
sauce on top, top with mozzarella and sprinkle with Parmesan. Cook
uncovered at 350F for 45 minutes. Let stand 15 minutes.

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Date: Mon, 14 Mar 94 10:00:49 MST
From: seb1@bighorn.dr.att.com (Sharon Badian, AT T – GBCS Labs, Denver)

Stir Fried Green Beans (adopted from same Eating Well)

Could easily use this method for a variety of veggies.

1.5 lbs green beans
2 Tbl dry sherry
3-4 cloves garlic, minced
2-3 tsp ginger, minced
1/2 cup chicken-flavored stock
2 T soy sauce
1 T sherry
couple drops sesame oil
1 – 2 tsp cornstarch
4 scallions, sliced

Blanch green beans in boiling water for 3 minutes. Drain, run under
cool water to stop cooking and pat dry.

Heat wok over medium high heat. Add sherry, garlic and ginger. Stir
for a few seconds. Add green beans and stir for a minute. Add stock,
soy sauce, sesame oil. Combine sherry and cornstarch. Add to wok. Stir.
Reduce to simmer and cook for another 3 minutes until sauce is
thickened. Stir in scallions and serve.

Title: SEVEN HAPPINESS SOUP
Categories: Soups, Low-cal
Yield: 4 servings

4 c Chicken Stock
1 Slice ginger
1 Garlic clove, halved
1/2 c Shredded chinese cabbage
1/3 c Coarsely chopped tofu
1/3 c Thinly sliced mushrooms
1/3 c Snow peas
1/3 c Slivered bamboo shoots
1/3 c Thin sliced water chestnuts
1/3 c Sliced carrots

Combine stock, ginger and garlic. Simmer 15 minutes.
Remove garlic and ginger. Add remaining ingredients to
flavored stock, simmer gently for 20 minutes.

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Caramel Nut Angel Pie

Recipe By : “D. Riley-Lein”
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pie Shell
2 Egg Whites
1 Quart Coffee Ice Cream
1/4 Teaspoon Salt
1 Quart Chocolate Ice Cream
1/4 Cup Sugar
1 1/2 Cups Almonds, Finely Chopped — or pecans
—–Caramel Sauce—–
2 Tablespoons Butter
1/2 Teaspoon Vanilla
1/2 Cup Brown Sugar, Packed
2 Tablespoons Nuts
1/4 Cup Half And Half

Heat oven to 400 F

Beat whits to soft peaks. Gradually add sugar, 1 tablespoon
at a time, beating 1 minute after each addition to form a
stiff meringue. Fold in nuts. Spread into well-buttered
9-inch pie pan w/ sides extending over the rim. Bake 10
minutes or untill lightly browned. Remove cool. Fill
w/ icecream; cover tightly; freeze.

In saucepan, melt butter; stir in sugar and cook until
dissolved. Slowly mix in half half and cook one
minute, stirring constantly. Stir in vanilla nuts;
cool slightly. When ready to serve, pour over the
frozen pie.

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Title: SPUR-OF-THE-MOMENT PESTO
Categories: Sauces, Italian
Yield: 6 servings

1 1/2 c Basil, globe, fresh
1 1/2 c Basil, holy (krapau)
3 Garlic clove
2 ts Chives; chopped
1 1/2 c Olive oil
1 c Parmesan; grated
1 ts Salt
1/2 ts Pepper, black
1/2 c Pecan pieces
1 c Chicken, leftover; minced
2 Anchovy fillets (opt)

In a blender or food processor combine the basils,
garlic, chives, cheese, anchovies, salt, pepper, and
1/2 cup of the olive oil. Blend at low speed until a
puree consistency is achieved. Drizzle in the
remaining oil, blending at low speed until the oil is
completely incorporated. Add the chicken and process
no more than five seconds. Add the pecans and process
no more than another five seconds; the chicken and
pecans should still be identifiable. Serve as a sauce
for pasta salad or hot pasta.

Sam Waring

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Diet Cream Soup Base

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Diabetic Crockpot
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
WHITE SAUCE
1 Can tomato sauce — (8 ounces)
3 1/2 tablespoons Instant milk powder
3 tablespoons Chopped onion
1 1/2 tablespoons Cornstarch
1 pinch Dry rosemary — crumbled
1 1/4 cups Cold water
1 pinch Fresh ground pepper
TOMATO
1 pinch Cayenne pepper

This recipe is suitable for anyone who needs to know the exact contents of
soup. OTHER OPTIONS: Regular recipes use about 1 1/2 Tb butter and 1 1/2
Tb flour per cup of milk for a medium white sauce.
5 oz evaporated milk plus 5 oz water plus 1 Tb corn starch 1 cup soy
milk plus 1 Tb corn starch 1 cup skim milk plus 1 Tb vegetable oil plus
1 Tb corn starch Put ingredients in a blender and process at high speed
until well blended, or put ingredients in a jar and shake, or stir dry
ingredients into cold milk with a whisk.
Stir constantly in the top of a double boiler until the sauce thickens
and simmers, then cook ten minutes. A medium saucepan set in a larger
saucepan of simmering water works, too.
Fresh tomatoes may be cooked with onion and seasoning, allowed to cool
and pureed in a blender to make the sauce. If the tomato mixture is
colder, add a little of the hot white sauce to bring it to the same
temperature. This prevents curdling when the red mixture is gradually
added back into the pot with the white sauce.
Heat soup until it is hot enough to serve but do not allow it to boil.
The same method may be used with 3/4 to 1 cup of cooked diced (or pureed)
vegetables with cooking liquid used to make the sauce. Makes about 2
cups. Suggested vegetables: potato with a little onion, carrot, zucchini,
cabbage with a little ham, sauteed onion, mushroom, broccoli. Season to
taste.
Tested Dec 93 using powdered milk, and (thawed) canned tomato by
Elizabeth Rodier. This was a successful experiment based on a combination
of recipes from several different books.

– – – – – – – – – – – – – – – – – –

Chili-Macaroni and Cheese

Recipe By : Family Circle 9/17/96
Serving Size : 8 Preparation Time :0:35
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp unsalted butter
3/4 c cornflake crumbs
1/4 c all-purpose flour
4 c milk
2 tsp salt
1/2 tsp hot pepper sauce
12 oz cheddar cheese — shredded
1 lb elbow macaroni
1 lb ground beef
1 onion — finely chopped
2 tbsp tomato paste

Heat oven to 375. Coat 13x9x2-inch baking dish with cooking spray. Bring
large pot salted water to boil. Mix chili powder and cumin. Melt butter in
medium-size saucepan. Add cornflake crumbs, stirring to coat. Scrape onto
waxed paper; reserve for topping. (Wipe out saucepan with paper toweling).

Shake flour and 1 cup milk in covered container until smooth. Combine
remaining milk, salt, hot pepper sauce and 1 tbsp chili powder mixture in
saucepan. Bring to simmering.

Whisk flour-milk mixture into milk mixture in saucepan; cook, stirring, for 10
minutes or until thickened and smooth. Remove from heat. Stir in 2 cups of
the cheese. Cover.

Cook macaroni in boiling water for about 8 minutes or until firm but tender;
drain. Meanwhile, heat nonstick skillet over medium-high heat. Add beef and
onion; cook, breaking of meat, for 6 minutes or until no longer pink.
Carefully drain excess liquid from skillet. Stir tomato paste and remaining
chili powder mixture into meat mixture; cook, stirring, for 3 minutes. Remove
from heat.

Combine macaroni and cheese sauce in macaroni cooking pot. Spoon half of
mixture into prepared baking dish. Spoon meat mixture into prepared baking
dish. Spoon meat mixture evenly over top, spreading level. Top with
remaining macaroni. Sprinkle evenly with remaining cheese and reserved corn
flake crumbs. Bake in 375 oven for 30 minutes or until bubbly and golden
brown.

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QUICK EASY FUDGEY BROWNIES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Hershey’s Baking Chocolate
-(Unsweetened)
-broken into pieces
3/4 c Butter or margarine
2 c Sugar
3 Eggs
1 1/2 ts Vanilla extract
1 c All-purpose flour
1 c Chopped nuts (optional)
—–OPTIONAL—–
FROSTING (recipe follows)
3 oz Hershey’s Baking Chocolate
-(Unsweetened)
-broken into pieces
1 c Miniature marshmallows
1/2 c Butter or margarine
– softened
1/3 c Milk
2 1/2 c Powdered sugar
1/2 ts Vanilla extract

Heat oven to 350 degrees Fahrenheit. Grease
13x9x2-inch baking pan. In large microwave-safe bowl,
place chocolate and butter. Microwave at HIGH (100%)
1-1/2 to 2 minutes or until chocolate is melted and
mixture is smooth when stirred. Add sugar; stir with
spoon until well blended. Add eggs and vanilla; mix
well. Add flour and nuts, if desired; stir until well
blended. Spread into prepared pan. Bake 30 to 35
minutes or until wooden pick inserted in center comes
out almost clean. Cool completely in pan on wire rack.
Frost with QUICK EASY CHOCOLATE FROSTING, if
desired. Cut into squares. About 24 brownies. Quick
Easy Chocolate Frosting

In medium saucepan over low heat, melt chocolate,
stirring constantly. Add marshmallows; stir frequently
until melted. (Mixture will be very thick and will
pull away from sides of pan). Spoon mixture into small
mixer bowl; beat in butter. Gradually add milk,
beating until smooth. Add powdered sugar and vanilla;
beat to desired consistency. About 2-1/4 cups frosting.

Hershey’s is a registered trademark of Hershey Foods
Corporation. Recipe may be reprinted courtesy of the
Hershey Kitchens.

– – – – – – – – – – – – – – – – – –

Title: Microwave Cranberry Orange Relish
Categories: Diabetic, Relishes, Low-fat/cal
Yield: 9 servings

1 1/2 c Cranberries; 1/4 c Granulated sugar;
1 sm Unpeeled orange; seeded,chop 1/4 ts Ground ginger;
1 md Unpeeled apple; cored, chopd 1/4 ts Ground nutmeg;
1/3 c Water

Serve in sandwiches or with roast chicken, ham, turkey.

In food processor or blender container, process cranberries, orange
and apple until finely chopped. Place in shallow microwavable
casserole. Stir in water, sugar, ginger and nutmeg.

Microwave on High for 3 to 4 min; stir. Microwave on medium 50%
power for 2-3 min. Cool slightly. Cover and refrigerate up to 2
weeks. Makes 2 1/4 cups. Preparation 10 min

1/4 cup serving, 45 calories 12 g carbohydrate, 0 g protein, 0 g fat,
2 g fibre 1 Fruits vegetables choice

1 tb serving, 11 cal 3 g carbohydrate, 1 g fibre 1 ++ extra

Source: Choice Menus, Marjorie H. Hollands Margaret Howard 1993
Canadian Diabetes Assoc. ISBN 0-7715-9167-5

Shared but not tested by Elizabeth Rodier Oct 93

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Title: Curly Noodle Dinner^
Categories: Meats, Pasta
Yield: 4 servings

1 lb Ground beef
1 pk Beef flavored ramen noodles
1 cn (14 1/2oz) stewed tomatoes
1 cn (8 1/2oz) kernal corn,
Drained

Brown meat; drain. Stir in noodles, seasoning, tomatoes and corn.
Bring to a boil; reduce heat and simmer until noodles are done.

Ground Beef Collection 1996 Edition Shared by Carolyn
Shaw 12-95

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