Title: BAKED “FRENCH FRIES”
Categories: Diabetic, Vegetables, Side dish
Yield: 5 servings

2 lg Potatoes
1 tb Vegetable oil;
1/2 ts Salt
1/8 ts Paprika;

Preheat oven to 450 F degree. Peel potatoes and cut
into slices 4 inches long and 1/4 inch wide; place in
a bowl of iced water to crisp. Just before cooking,
turn onto paper towel and pat dry. Spread pieces in
one layer of a shallow baking pan. Sprinkle with the
vegetables oil. Shake pan to spread oil evenly over
potatoes. Bake 30-40 minutes, turning frequently,
until gold brown. Empty potatoes onto paper towels.
Sprinkle with salt and paprika.

Food Exchange per serving: 1 STARCH EXHANGE + 1/2 FAT
EXCHANGE

CHO: 15g; PRO: 2g; FAT: 3g; CAL: 93;
Low-sodium diets: Omit salt. Use a seasoned salt
substitute, if allowed by your doctor.

Source: The Art of Cooking for the Diabetic by Mary
Abbortt Hess,R.D.,M.S.

Brought to you and your via Nancy O’brion and her Meal
Master

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DEEP-FRIED SAGE LEAVES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
36 Whole sage leaves
— washed and dried
Hot oil for deep frying
— to depth of 1 inch
—–BATTER—–
1 c Lager beer
2/3 c All-purpose flour
Salt pepper — to taste
1 Egg white — at room temp.

Select whole, unblemished sage leaves with stems left
on, for easy handling.

Combine beer, flour, salt and pepper in small bowl
until smooth. Batter should have the consistency of
cream soup. Let stand at room temperature at least 15
minutes.

Meanwhile, beat the egg white until it is fairly stiff
but not dry. Fold into batter. Dip whole sage leaves
in batter to coat both sides.

Deep-fry in hot oil or shortening until crisp and
golden brown on both sides. Drain on paper towels;
serve.

Yield: 4 to 6 servings.

Enright says that Chef Willy Brand, of Toronto’s
George Brown College, first tasted these when he
worked in Switzerland, where the sage leaves were
popular at cocktail parties. She also says that these
are good served with selected cheeses, or with
deep-fried wedges of camembert or brie and a tomato
dipping sauce.

From Nancy Enright’s Canadian Herb Cookbook. By Nancy
Enright. Toronto: James Lorimer Company, Publishers,
1985. Pg. 104. ISBN 0-88862-788-2. Posted by Cathy
Harned.

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THAI GLASS NOODLES (YAM WOON SEN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Dried mung bean noodles
1 tb To 2 tb vegetable oil
1 Whole chicken breast,
-boned, skinned and
-coarsely chopped
Salt and pepper to taste
1 Fresh red or green chile,
-chopped
3 tb Lime juice
2 tb Nam pla (Thai fish sauce)
1 t Sugar
3 Shallots, peeled, thinly
-sliced
1/2 c Fresh coriander leaves
6 oz Cooked bay shrimp
Shredded lettuce
1 tb To 2 tb crisp-fried shallots
-(optional)

This recipe comes from the Oriental Hotel in Bangkok, location of the
Thai Cooking School. It has been adapted for the American cook. With
this recipe it’s necessary to use mung bean glass noodles rather than
those based on rice flour. Check the ingredients on the package when
buying.

Put mung bean noodles in a bowl and pour in lukewarm water to cover.
Let soak until soft and pliable (about 15 minutes). Drain. Add
noodles to a large pot of boiling water. reduce to medium heat; cook
until noodles are plump and glass like (3 to 5 minutes). Drain in a
colander; rinse with cold water; drain again. Cut into 3 or 4 inch
lengths.

Chill.

Pour oil into a hot wok or skillet. Add chicken; saute until it
loses it’s pink color. Break into small morsels. Season with salt
and pepper to taste. Cool.

Mix together chile, lime juice, nam pla, sugar, shallots and
coriander; pour over noodles and mix thoroughly. Add chicken, shrimp
and chilled noodles; mix well.

Serve on a bed of shredded lettuce. Garnish with the optional crisp
fried shallots.

Serves 4 to 6.

NOTE: Crisp fried shallots are available in Asian grocery stores.

San Francisco Chronicle, 8/29/90.

As far as the crisp fried shallots go, they’re easy to make. Just
fry some sliced shallots in a little oil until they’re browned and
crisp. I wouldn’t hesitate to substitute dried onion flakes fried in
the same way… I add them to a lot of Thai soups for an extra flavor
accent. Good stuff!

Posted by Stephen Ceideberg; September 28 1992.

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COOL CHERRY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Ripe black or red cherries
5 fl Fruity white wine
Cinnamon stick
6 ts Sugar
Grated peel and juice of
-1 lemon
10 fl Thick sour cream
6 ts Brandy (optional)

Stone and stalk the cherries with a stoner, then halve
them. Or, halve the cherries with a knife and remove
stones. Put about half the stones into a strong
polythene bag and crush with a mallet.

Put the crushed stones, whole stones and stalks in a
saucepan. Add wine, cinnamon stick, sugar, lemon peel
and juice and 155 ml water. Bring to the boil, cover
and simmer for 10 minutes. Strain and return to the
pan with three-quarters of the cherries and simmer for
5 minutes, until softened.

Puree in a blender or food processor. Cool, then
whisk in cream, and brandy, if desired, then chill
until ready to serve. Serve garnished with the
reserved cherries.

Serves 4-6 Source for the above recipe: Lorna Rhodes
The book of soups. Sydney; Auckland : Golden Press,
1989. ISBN 0730204545

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Title: FROSTY PUMPKIN ICE CREAM PIE
Categories: Pies, Desserts
Yield: 10 servings

1 qt Vanilla ice cream
1/4 c Granulated sugar
1 9″ baked graham crust
Walnut chocolate candies,opt
1 c Canned pumpkin
1 ts Pumpkin pie spice
1 c Heavy cream,stiffly beaten

In large bowl,working quickly,combine ice cream,pumpkin,sugar and
pumpkin pie spice;stir gently but thoroughly to blend. Spread ice
cream mixture evenly in prepared crust;freeze until firm,at least 1
hour or overnight.To serve:Swirl whipped cream decoratively around
edge of pie;top with walnut shaped chocolate candies,if desired.

MMMMM

Title: Radish And Cilantro Relish
Categories: Relish Vegetables Mexican
Servings: 6

2 c Radishes; Thinly Sliced
1/2 c Onion; Chopped, 1 Med
3 T Orange Juice
2 T Lime Juice
2 T Fresh Cilantro; Fine Snipped
2 T Vegetable Oil
1/4 t Salt
1/8 t Pepper; Freshly Ground

Mix all ingredients in glass or plastic bowl. Cover and refrigerate at
least 1 hour.

Makes 3 cups of relish.

—————————————————————————–

MINESTRONE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Thinly sliced Celery
1/2 c Thinly sliced Carrot
3/4 c (1 lg) Potato, cut 1″ pieces
1 x Clove Garlic, minced
16 oz Can Tomatoes, undrained
1 c Thinly sliced Zucchini
1/2 lb Green Beans,cut in 1″ pieces
1/2 c Broken Spaghetti
3 c Hot Water
2 ts Instant Beef Bouillon powder
1 t Basil leaves
1 tb Parsley Flakes

In 3-qt casserole, combine all ingredients. Cover.
Microwave at High 25-35 minutes or until vegetables
are tender, stirring once or twice. PER SERVING: 35
calories, 315 mg sodium, 0 cholesterol Exchanges: 1
1/2 vegetables

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CHOCOLATE BUTTER GLAZE

Recipe By : BAKERS’ DOZEN (FLO BRAKER ) SHOW #BD1A13
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces semisweet chocolate
2 ounces unsweetened chocolate
3 ounces unsalted butter — (6 tablespoons)

Chop the chocolate into matchsticksize pieces with a chef’s knife on a dry
cutting board. Place
first the butter, then the chocolate pieces in the top portion of a 1 1/2
quart double boiler (or a 1
quart mixing bowl that fits snugly over a saucepan or another mixing bowl).
Fill the bottom
vessel half full with hot tap water (120130 degrees) and place the
chocolate/butter bowl on top to
melt. You may put the double boiler on the stove over a very low flame just
to maintain the
water’s temperature while melting the mixture if you wish. Stir occasionally
to blend until the
mixture is smooth, shiny and liquid. Remove from the water, and set aside.
Yield: one scant cup

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Title: Perfection Salad
Categories: Salads, Vegetables
Yield: 8 servings

2 ea Envelopes Unflavored Gelatin
1/3 c Lemon Juice
2 3/4 c Water
1/2 c Sugar
1/4 c Cider Vinegar
1/2 ts Salt
2 c Finely Shredded Cabbage
1 c Chopped Celery
1/2 c Chopped Green Pepper
2 oz (1 jar) Slice Pimientos *

* Drain and chop the jar of pimientos.
~———————————————————————
~— In medium saucepan, soften gelatine in lemon juice; t stand 1
minute. Over low heat, cook until gelatine dissolves. Add water,
sugar, vinegar and salt; stir until sugar disssolves. Chill until
partially set. Fold in remaining ingredients; pour into lightly
oiled 6-cup mold. Chill until set, about 3 hours or overnight.
Refrigerate leftovers.

MMMMM

Yam Wunsen Sai Mu (noodle Soup W/pork)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE SOUP—–
8 oz Ground pork
1 tb Chopped garlic
4 c Soup stock
2 oz Wunsen (cellophane
-noodles) — soaked in warm
-water for about 15 minutes
1/4 c Fish sauce
1 c Sliced phak bung (swamp
-cabbage) — ordinary cabbage
-or kale will do as a
-replacement
2 Spring onions (green
-onions/scallions) thinly
-sliced — including the green
-segment
1/4 c Phak chi (whole coriander
-plant – including the
-root) — chopped
1 t Prik Thai — about (ground
-black pepper)
—–FOR THE MARINADE—–
1 tb Fish sauce
1 tb Maggi sauce
1 tb Minced garlic
1 t Prik Thai (ground black
-pepper)
1 t Rice flour (or cornstarch)

Date: Sat, 16 Mar 1996 08:41:21 -0500

From: The Meades (by way
of If ever there was a subject close to my heart
(well, my stomach is close to my heart — especially
when I overeat), it is noodle soups. I guess that I
eat a noodle soup or stir fried noodle dish about 8
times a week, and the repeat cycle is about 3 months.
However, they have a nasty tendency to read rather
repetitively: the techniques and basic principles
involved come down to 4 or 5 “signature” dishes, of
which this is one.

When a soup is described as a “yam”, it means that
everything is just tossed into the stock as it
simmers. This soup is also sometimes called Kaeng Jued
Wunsen (Kaeng Jued implies a rather bland soup — by
Thai standards!).

This can be made with a variety of ingredients, but
the most interesting are probably pork (as here),
beef, chicken, shrimp, meat balls, fish balls, shrimp
balls, or “monkey balls” (a mixed meat ball ~ not
actually made from monkey meat!), or one of the
various Thai sausages, as well as vegetarian options
(for a quick veggie variation try marinating some tofu
in dark sweet soy sauce for about 3 hours and then
using that instead of the pork).

Maggi sauce is a dark (nearly black) sauce made by the
Maggi corporation, and widely available…

Method: Mix the marinade ingredients, mix with the
ground pork, and make the pork into small meat balls,
then set aside and leave to marinate for 3 or 4 hours.

Soak and drain the noodles.

Bring the stock to a boil and add all the ingredients
except the noodles, and continue to boil until the
meatballs are cooked through, when they will float.

Remove from the heat, pour into a serving bowl and add
the noodles (note the immersion in the near boiling
soup is enough to cook the noodles).

Serve with the usual Thai table condiments (nam pla
prik [chilies in fish sauce], prik dong [chilies in
vinegar], sugar, prik phom [ground chilies], and
ground peanuts. Colonel Ian F. Khuntilanont-Philpott
Systems Engineering, Vongchavalitkul University, Korat
30000, Thailand

CHILE-HEADS DIGEST V2 #270

From Glen Hosey’s Recipe Collection Program,
hosey@erols.com

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