Title: CHINA MOON TEN – SPICE
Categories: Spices, Ethnic, Chinese
Yield: 1 servings

———————————-BARB DAY———————————-
2 tb Fennel seeds
10 Star anise; broken into
– points
2 tb Szechwan peppercorns
1 tb Coriander seeds
3/4 ts Whole cloves
3/4 ts Cumin seeds
1 1/2 ts Black peppercorns
1/2 ts Cinnamon; ground
1/4 ts Ginger; ground
1/2 ts Tumeric

Makes 3/4 cup.
Toast the whole spices together in a small dry skillet over low heat,
stirring and adjusting the heat so that the spices toast without burning.
Stir until the spices are fully fragrant and the fennel seeds and lighter
colored spices are lightly browned, about 5 minutes. Stir in the ground
spices.
Using a spice grinder or a clean coffee grinder, grind the mixture
finely. Store in a tightly covered jar.
Serving suggestions: Use in marinades and sauces, mayonnaises, chopped
meat mixtures, sauteed vegetables and pastas.

Source: China Moon Restaurant, San Francisco, Ca, Barbara Tropp

—–

Bennigan’s Hot Bacon Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dressings Salads
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces Bacon grease
1/4 pound Red onion — dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco

Place the bacon grease in a saucepan over medium-high heat. Add the
onions and saute until the onions start to blacken. While the onions
are carmelizing, in a mixing bowl place the water, honey and red wine
vinegar. Using a wire whisk, mix the ingredients well. Add the
cornstarch and whisk well. After the onions have carmelized, add the
Dijon mustard to the onions and stir together with a rubber spatula.
Add the water, vinegar, pepper (sic.) honey and cornstarch to the
mustard and onions and mix. Continue stirring until mix thickens and
comes to a boil. Remove from heat and store in refigerator until
needed. Note: To reheat use a double boiler. I put the tabasco on the
ingredient list if you like it. In differnt parts of the country
Bennigan’s omits this ingredient.

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COFFEE MUFFINS

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

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

1 cup sugar, 2 eggs, 1 cup yoghurt 2.1/2 cups flour, 2
tsp baking powder

Preheat oven to 400oF, prepare pans. Put the first
four ingredients into a bowl mix well. Add the dry
mix to the wet mix until just combined. Spoon

– – – – – – – – – – – – – – – – – –

Date: Tue, 17 Aug 93 10:19:01 EDT
From: EPATRICK@PEARL.TUFTS.EDU

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Opal-Basil Cinnamon Vinegar

1 cup packed opal basil leaves including any blossoms, plus
sprigs for garnish, rinsed and spun dry
3-inch cinnamon stick, broken in two
2 cups white-wine vinegar
Put the basil leaves and blossoms in a very clean 1-quart
glass jar and bruise them with a wooden spoon. Add the cinnamon
and the vinegar and let the mixture steep, covered with the lid,
in a cool dark place for at 4 days to 2 weeks. Strain the
vinegar through a fine sieve, pour it into 2 very clean 1/2-pint
glass jars. Add the basil sprigs and seal the jars with the
lids.

LACTO: ZUCCINI IN MOCK CREAM SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sm Zuccini
2 Cloves Garlic, finely minced
1 tb Butter
1 tb Flour
Salt, Pepper
Grated Asiago or Romano
-cheese (optional)

Grate the zuccini into a calendar (sp), and sprinkle
with salt. Place the calendar over a pan, to collect
the zuccini juices, and let sit for 30-60 minutes.
After this period, squeeze the zuccini over the
calendar, reserving all juices that drip out.

Heat some butter, olive oil, or peanut oil in a frying
pan, and saute the zuccini and garlic for 2-3 minutes.
While this is occuring, take the zuccini juices, and
heat to near the boiling point (this step is critical,
if the juices are not hot, this will not work).

Make a well in the center of the zuccini, and heat the
butter/crisco for a few seconds, then add the flour to
the well, and stir the flour and butter/crisco
together. After 1 more minute, add the hot zuccini
juices, and stir for 30 seconds – you will get a thick
sauce.

Mix everything together now, and add pepper, and the
optional cheese, if desired.

This recipe is actually quick and easy, and absolutely
delicious. I love rich french cooking, and this
tastes like the zuccini is in a rich cream sauce,
without a drop of cream (or butter, if I use crisco)

This recipe comes from Greg Pongracz.

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Title: CHINESE STYLE SEA SCALLOPS
Categories: Chinese, Fish
Yield: 6 servings

Stephen Ceideburg
1 1/2 c Broccoli flowerets
1 c Thinly sliced onion
2 tb Sesame or vegetable oil
1 lb Sea scallops
3 c Thinly sliced Napa cabbage
-or bok choy
2 c Snow peas, ends trimmed
1 c Shiitake or common
-mushrooms, sliced
2 Cloves garlic, minced
2 ts Ground star anise
1/4 ts Ground coriander
1/2 c Chicken broth
1/4 c Rice wine vinegar
2 ts To 3 ts light reduced sodium
-soy sauce
2 tb Cornstarch
1/4 c Cold water
2 tb To 3 tb NutraSweet Spoonful
4 c Hot cooked rice

Lots of oriental vegetables and an interesting blend
of seasonings give this light and healthy scallop
stir-fry its exotic flavor.

STIR-FRY BROCCOLI and onion 3 to 4 minutes in oil in
wok or large skillet. Add scallops, cabbage, snow
peas, mushrooms, garlic, anise and coriander; stir-fry
2 to 3 minutes.

ADD CHICKEN BROTH, vinegar and soy sauce; heat to
boiling. Reduce heat and simmer, uncovered, until
scallops are cooked and vegeta- bles are tender, about
5 minutes. Heat to boiling.

MIX CORNSTARCH AND COLD WATER. Stir cornstarch mixture
into boiling mixture; boil, stirring constantly, until
thickened. Remove from heat; let stand 2 to 3 minutes.
Stir in NutraSweet Spoonful; serve over rice.

NOTE: 2 teaspoons five-spice powder can be substituted
for the star anise and Coriander; amounts of vinegar
and soy sauce may need to be adjusted to taste.

NUTRITIONAL INFORMATION

Serving Size: 1/6 recipe (approx. 2 oz. scallops and
1/3 cup rice)

Calories………..330 Saturated Fat…..<1 g Protein...........20 g Cholesterol......26 mg Carbohydrates.....49 g Fiber..............2 g Total Fat..........6 g Sodium..........276 mg DIABETIC FOOD EXCHANGE: 2 lean meat, 2 1/2 starches, 1 vegetable From “The NutriSweet Spoonful Recipe Collection”, 1992. Posted by Stephen Ceideburg -----

Title: Lemon Butter Layers
Categories: Cakes
Yield: 8 servings

2 c Flour
2 1/4 ts Baking powder
1/2 ts Salt
1 c Butter
1 ts Lemon extract
1 1/4 c Sugar
6 Eggs, unbeaten

MMMMM——————–LEMON CREAM FILLING————————-
4 oz Lemon pudding and pie mix
2/3 c Sugar
2 c Water
3/4 c Butter

MMMMM————————-NUT CRUNCH——————————
1/2 c Sugar
3/4 c Walnuts or almonds

Sift together flour, baking powder and salt. Cream butter with
extract. Gradually add sugar, creaming well, 5 to 8 minutes. (The
more you beat the better the cake). Blend in eggs, one at a time;
beat 1 minute after each.
Add the dry ingredients; blend thoroughly. Turn into 9 or 10-inch
tube pan, greased on bottom. Bake at 325 for 55 to 60 minutes until
cake springs back when touched lightly in center. DO NOT INVERT.
Cool. Cut cake horizontally to make 4 layers. Stack layers,
spreading Filling and sprinkling 2 tablespoons Nut Crunch on each
layer and on top.

LEMON CREAM FILLING: Prepare lemon pudding and pie filling mix using
sugar and water. Cool to lukewarm. Cream butter. Gradually add
filling, beating well. Cool thoroughly.

NUT CRUNCH: heat sugar in small skillet until sugar melts and is
golden brown. Stir in walnuts or almonds. Spread on greased cookie
sheet; cool.
Crush fine. (To crush nut mixture, place between sheets of waxed
paper and crush with hammer or rolling pin.)

MMMMM

BUCKWHEAT GROATS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Vegetables
Nuts Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Safflower oil
2 Shailots — chopped
1 cl Garlic — minced
1 Celery stalk — sliced
1/2 c Sliced mushrooms
1 Egg white
Pinch salt pepper
1 c Buckwheat groats — (kasha)
2 c Chicken broth
1 tb Pine nuts/sunflower seeds

In a non-stick saucepan, heat oil and add vegetables. Cook,
stirring, over medium heat about 5 minutes. In a small bowl, beat
egg white with salt and pepper. Stir into saucepan. Stir in groats,
then add broth and bring to a boil. Reduce heat, cover and cook 10
minutes until tender. When liquid is absorbed, add pine nuts and
fluff with a fork. Garnish with parsley. Food Exchange per serving: 1
STARCH/BREAD EXCHANGE 1/2 FAT EXCHANGE CAL: 116; CHO: Omg; CAR: 18g;
PRO: 3g; SOD: 64mg; FAT: 4g;

Source: Light Easy Diabetes Cuisine by Betty Marks

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CINNAMON SUGARED PECANS

Recipe By : COOKING LIVE SHOW #CL8782
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 egg whites
1 teaspoon salt
2 cups sugar
4 teaspoons cinnamon
2 teaspoons nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 pound pecans

Preheat oven to 300 degrees.

Beat egg whites lightly with salt. Sift together sugar, cinnamon,
nutmeg,
ginger, cloves, and allspice and mix well. Add pecans to egg whites
and
coat completely. Transfer pecans from which excess egg whites have
dripped
off to cinnamon sugar mixture. Coat pecans completely and place on
parchment lined baking sheet, leaving space between nuts. Bake for 25
to 30
minutes, until sugar coating on nuts is crisp. Cool and serve or
store in
an airtight container.

Yield: about 1/2 poun

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Chicken Vegetable Soup With Matzo Balls

Recipe By : LSS Collection
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat For You, A Little
Soup…

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large eggs
1 egg white
1/2 teaspoon salt
3/4 cup matzo meal
1 tablespoon oil — preferably canola
8 cups chicken broth — homemade
2 medium parsnips — peeled and chopped
1 large carrot — peeled and chopped
1 medium onion — chopped
1 cup broccoli flowerets
1 cup mushrooms — sliced
2 tablespoons chopped fresh dill — or parsley

In a mixing bowl, whisk together eggs, egg white and salt. Whisk in
matzo
meal, oil and 3 tablespoons cold water. Cover and chill the mixture at
least 1 hour or overnight.

In a large pot, bring chicken broth to a boil. Add parsnips, carrots
and
onions, REDUCE the heat to medium-low and cook for 5 minutes. Gently
roll
the chilled matzo dough by level spoonfuls into balls, dropping them
into
the simmering broth as you work.

Cook the matzo balls, covered, for 15 minutes. DO NOT LIFT THE LID; the
broth must simmer rapidly to allow the matzo balls to expand properly.

Uncover the pot, add broccoli and mushrooms and simmer until the
broccoli
is just tender, 2 to 3 minutes. Ladle into bowls, sprinkle with dill or
parsley and serve. Makes about 10 cups.

– – – – – – – – – – – – – – – – – –

NOTES : Allow time for chilling…