Spring Rolls (Chinese Egg Rolls) No. 2291 Yields 12 Rolls

1/2 Lb Uncooked Shrimp, In 1 Tbls Sherry
Their Shells 1/2 tsp Salt
1/2 Lb Uncooked Lean Pork 1 Tbls Cornstarch
2 Tbls Cooking Oil 2 Tbls Water
1/2 Cup Celery, Chopped 12 Egg Roll Skins
1/2 Cup Bean Sprouts – Hoisin Sauce
4 Medium Mushrooms, Chopped – Hot Chinese Mustard
1 Tbls Soy Sauce

Preheat the deep fryer.
Shell and clean the shrimp.
Chop the shrimp and the pork very fine.
Heat the oil in a skillet or wok.
Add the shrimp, pork and celery.
Stir fry for several minutes.
Add the bean sprouts, mushrooms, soy sauce, sherry and salt.
Heat to boiling.
Dissolve the cornstarch in the water.
Add to the meat mixture.
Cook over low heat, stirring constantly, until thick and translucent.
Set aside.
Place 2 tablespoons of the mixture diagonally across the bottom of each egg
roll skin.
Fold the bottom corner up over the filling.
Fold the side corners in towards the center.
Roll up.
Brush the edges with water.
Press the edges to seal.
Fry one or two rolls at a time until crisp and golden (1 1/2-2 minutes).
Serve hot with Hoisin sauce or hot Chinese mustard.

Crisp Red Cabbage

Recipe By : http://www.diabetes.org/ada/rcptoday.html
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic American Diabetes Association
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups shredded red cabbage
2 apples — cored and cut into
— wedges
1/4 cup red wine vinegar
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg

Place cabbage, apples, vinegar, and brown sugar in saucepan over medium heat.
Mix well. Cover and simmer about 10 minutes until cabbage is tender-crisp. Ad
d salt and nutmeg. Mix well. Serve warm.

6 servings/Serving size: 1/2 cup

Exchanges: All dinner menus this week have about 550 calories and include:

2-3 Starch servings 1-3 Meat or Meat Substitute servings 1-3 Vegetable servings
1 Fruit serving 1-2 Fat servings

Total Fat: 20g Total Carbohydrate: 45g Protein: 33 g

Some menus have 1 Skim Milk serving instead of 1 Meat, 1 Starch, or 1 Fruit ser
ving.

Recipe for Friday, 8/28/98

All recipes this week are part of a complete dinner from the cookbook Magic Men
us for People with Diabetes, featuring more than 200 low-fat, calorie-controlle
d meals to help you create thousands of delicious and well-balanced daily menus
.

You can order a copy of this and many other cookbooks from our online bookstore
or call 1-800-ADA-ORDER (1-800-232-6733).

Dinner: 1 baked medium pork chop or 2 small lamb chops 1/2 cup noodles 1 whole-
wheat dinner roll with 2 tsp margarine 1 serving Crisp Red Cabbage 1/2 cup fres
h fruit salad

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g SNT on 8/30/98

Converted by MC_Buster.

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LATKES (GRATED POTATO PANCAKES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Medium potatoes
1 Onion
2 Eggs
1/2 c Flour
1 t Salt
Vegetable shortening or
Oil for frying

Pare and grate potatoes into a mixing bowl. Squeeze
out liquid. Peel and grate onion into potatoes. Add
eggs, flour, and salt and stir to make a smooth batter
that will drop heavily from the spoon. Heap the
shortening in a heavy frying pan using enough to cover
the pancakes amply. Drop the batter from a spoon into
the hot shortening, making pancakes 3 inches in
diameter. Fry over moderate heat until brown on the
underside, turn to brown. Life out and drain off
excess fat on paper towel. Pancakes fried in deep fat
should be puffed and crisp. These pancakes may also be
baked in a shallow baking pan for 45 minutes at 350F
until nicely browned. Cut into squares and serve hot.
They may also be put into a well greased small muffin
pan and baked 45 minutes at 350F.

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Grilled Vegetable Fajitas

Recipe By : eGG Food Day
Serving Size : 4 Preparation Time :0:00
Categories : MC Sandwich

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup wish bottled Italian dressing
1 tablespoon chili powder
6 tablespoons chopped cilantro
1 large yellow bell pepper — seeded and
quartered
1 large red onion — cut crosswise into
1/2-inch slices
1 medium zucchini (about 6 ounces) — cut lengthwise into
1/2-inch slices
1 large meaty tomato (about 1/2 pound) — seeded and cut
crosswise into 1/2-inch slices
4 large flour tortillas
1/2 cup prepared guacamole
1 cup shredded Monterey jack cheese — (about 4 ounces)
1/2 cup plain yogurt or sour cream

In a small bowl, combine the Italian dressing, chili powder and 2
tablespoons of the cilantro. Brush all sides of the pepper, onion, zucchini
and tomato with the Italian dressing. Grill the vegetables over medium
coals, turning once until softened, about 7 minutes for the bell pepper and
onion, 5 to 7 minutes for the zucchini, and 1 to 2 minutes for the tomato.
Wrap the tortillas in foil and warm at the edge of the grill for about 2
minutes.
Remove vegetables from grill and place on a cutting board. Cut the peppers,
squash and tomato into chunks, and separate the onion into rings.
To serve, spread the tortillas with the guacamole, top with the vegetables,
sprinkle with the cheese, roll up and dollop with the yogurt.
Compliments of Wish-Bone Dressing and Lisa Ekus Public Relation Co.

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Pumpkin Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups chicken broth
1 can (16 oz.) solid-pack pumpkin — up to 2
1 cup onion — thinly sliced
1 clove garlic — minced
1 1/2 teaspoons salt
1/2 teaspoon thyme
1/2 teaspoon pepper
1/2 cup whipping cream — warmed
1 large fresh pumpkin — hollowed out-
— optional
Fresh parsley — optional

In a covered saucepan, heat all ingredients except cream to boiling. Reduce he
at; simmer, uncovered 20 minutes. Stir warm cream into soup. Garnish with par
sley and serve from a hollowed-out pumpkin which as been warmed for 20 minutes
in 350 degree oven. (My mother, Marge Beckler, serves this soup each Thanksgiv
ing in tiny, hollowed pumpkins for each grandchild. Our twin sons Collin and Ma
tthew enjoyed this soup as 10-month-olds on their first Thanksgiving day!)

busted by sooz

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1 cup shortening
2 cups sugar
2 eggs
1 1/2 cup applesauce
3 1/2 cups flour
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts or pecans
1 pound gum drops (remove black licorice drops)
(use small gum drops or cut in pieces and dust with flour)
Preheat oven to 325 degrees.
Grease well and flour a Bundt pan or 2 (9 inch) loaf pans.

Cream together shortening and sugar. Blend in eggs and applesauce. Blend the
dry ingredients well into the liquid. Fold in nuts and gum drops.

Put mixture in prepared pan (s). Bake at 350 degrees for about 2 hours or
until pick comes out clean. Cool slightly and remove cake from pan and
cool on rack.

ENGLISH TRIFLE – GUY ATTWOOD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 To 2 small pound or sponge
Cake – two days old
3/4 c Raspberry jam
2 Half pints whipping cream
3/4 c Cream sherry (use a good one
1 10 oz package frozen raspber
Thawed and drained
2 Recipes of custard (below)
Chocolate drizzle
– not traditional
—–CUSTARD—–
4 Egg yolks
10 tb Whole milk (1/2 cup plus 2 T
3 tb Sugar
1/4 c Whipping cream
2 1/2 ts Cornstarch dissolved in 2 Tb
1/2 ts Vanilla
1/8 ts Ground nutmeg

This recipe was given to me by my Grandmother who came
over to America in 1895 from England. I have altered
it slightly. As far as I know it is relatively
original, or as original as any type of recipe, such
as this, can be. It is not only addictive and decadent
but pretty to look at as well. This is a special
occasion dessert.

Whisk yolks in a medium saucepan. Gradually add sugar,
whisking until mixture is thick and lemon colored,
about 1-2 minutes. Blend in milk, whipping cream and
cornstarch mix. Place over medium low heat and cook,
stirring constantly until mixture thickens, about 3-5
minutes. DO NOT BOIL OR MIXTURE WILL SEPARATE. Remove
from heat and stir until slightly cooled. Blend in
vanilla and nutmeg. Transfer to a bowl and repeat
process for the two required for TRIFLE.

ASSEMBLY: Whip the cream as your MaMa or Daddy taught
you to do. In your prettiest large crystal bowl (salad
bowl size) place a little less than half the whipped
cream around the bottom and half way up the sides.
Break 1/2 of the cakes into bite sized pieces and drop
randomly all over the cream. Drizzle sherry over all
and drop dollops of jam and slightly less than half of
the drained raspberries over the cake. Drizzle 1/2 of
the thick but liquid custard over all. Repeat for the
next layer, reserving some raspberries for the top.
(Try to plan to end with a layer of jam and
raspberries as the top of the Trifle.) Finally,
completely cover the top with the remaining whipped
cream. Drizzle a little chocolate on top in any
pattern you think looks good. Add a few raspberries
and stand back to receive your raves. To serve,
merely scoop down and place on a pretty plate.

NOTE: Make about 4 hours before serving. Cover with
plastic wrap and refrigerate.

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HEART OF PALM ROLLS FOR LUMPIA FROM _EAFC_

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Hearts of Palm — shredded
1 t Minced garlic
3/4 c Onion — chopped
2 tb Lard
1/4 c Fish sauce
1 lb Small shrimp or prawns
-shelled and sliced
1 lb Boiled pork — cut into narrow
-strips
1 lb Cooked crabmeat — flaked
Salt and pepper
Lumpia wrappers
Lettuce leaves
Your favorite hot sauce

Boil Heart of palm for 5 minutes; drain. Saute
garlic and onion in lard until softened. Add fish
sauce and shrimp and saute for 3 minutes. Add the pork
and crab and heat through; season with salt and
pepper. Add heart of palm and cook for 3 to 4 minutes.
Line each lumpia wrapper with a lettuce leaf and fill
generously. Roll up and serve with hot sauce.

From _The Encyclopedia of Asian Food and Cooking_ by
Jacki Passmore Hearst Books ISBN 0-688-10448-7 Typos
by Jeff Pruett

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Title: Salmon Stuffed Potato Skins
Categories: British, Appetizers, Ceideburg 2
Yield: 1 servings

1 Potato per person
1 1/2 oz Smoked salmon per person
2 tb Or 3 tb sour cream per
-person
A few tablespoons red or
-black caviar per person

Here’s one from the British Consulate.

From Julia Burton, wife of British Consul General Graham Burton.

Wash the potato. Prick with a fork and rub with salt. Bake in a
350F oven until potato is tender, about 1 hour. Cut in half and
scoop out the flesh without breaking the skin, leaving only a thin
layer of potato on the inside.

Chop the smoked salmon and divide between potato halves. Spoon in 2
or 3 tablespoons of sour cream and top with red or black caviar, or
some of each. Serve.

From the San Francisco Chronicle, 6/15/88.

Posted by Stephen Ceideberg; November 12 1992.

MMMMM

Title: BAILEY’S BOUILLABAISSE (FISH STEW)
Categories: Fish Main dish 999
Servings: 9

1 ea Onion, large diced 2 c Celery, diced
3 ea Potatoes, small diced 3 c Boiling water
2 c Skimmed milk 2 T Flour
1 1/2 lb Cod or Flounder 2 c Broccoli, diced
2 c Cauliflower, diced 1 1/2 t Salt
1/2 t Pepper 1/2 t Marjoram
1/2 t Basil

Cook the onion, celery, and potatoes in the water for 10 minutes. Mix a
little milk with the flour to form a soupy paste and set aside. Add the
remaining ingredients and bring to a boil. Add the flour mixture,
stirring constantly. Simmer for 15 to 20 minutes.

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