CINNAMON RAISIN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fruits
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Unbleached All-Purpose Flour
1/2 c Farina (Cream Of Wheat)
-Any Style
1/2 c Sugar
1 tb Baking Powder
2 ts Ground Cinnamon
1 c Milk
1 lg Egg — Lightly Beaten
2 tb Margarine — Melted
1 t Vanilla Extract
1 c Raisins
2 tb Fruit Juice — Any Flavor

Combine the flour, cereal, 1/4 cup of sugar, baking
powder and cinnamon in a medium sized bowl and set
aside. In a small bowl, combine the milk, egg,
margarine, and vanilla, blending well, then stir into
the dry ingredients, just until all are moistened.
Stir in the raisins. Spoon the mixture into 12 greased
2 1/2-inch muffin pan cups. Bake at 400 degrees F for
18 to 20 minutes or until a toothpick inserted in the
center comes out clean. Remove from the oven, cool 10
minutes in the pan, then remove from the pan and brush
the tops of the muffins with the fruit juice and roll
them in the remaining sugar.

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ITALIAN LENTIL SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Lentils soaked 8 hours
1 c Frozen corn
16 oz Cans tomato sauce
1 sm White onion
8 Kalamata (Greek) olives,
-halved and pitted,optional
2 tb Olive oil
1 qt Water
1 c Sliced mushrooms
6 oz Cheese tortellini
2 Garlic cloves

Cook tortellini and drain. Heat 2 tbs. olive oil in
skillet or wok (med. sized). dump in onion, mushroom
and garlic all at once and stir fry until mushroom and
onion are tender. Put beans in large saucepan with
water and tomato sauce. Bring to boil and add corn,
olives, and mushroom mixture. Simmer 1 hour or until
thickened and lentils are done, stirring often. Add
tortellini, simmer 5 minutes, and then serve.

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Date: Thu, 14 Apr 94 21:11:48 EDT
From: remainnlgt@aol.com

Pasta with Spicy Broccoli Rabe and Raisins

(adapted from a NYT article by Molly O’Neill)

Ingredients:

2 bunches broccoli rabe (1 lbs each) ends tripped off and cut
across into 1 inch peices
1 pound penne or whole wheat pasta
4 teaspoons veggie stock
6 tablespoons raisins
8 cloves garlic (peeled and minced)
4 tablespoons water
1/2 teaspoon dried red pepper flakes
2 teaspoons fresh lemon juice
2 teaspoons salt
freshly ground pepper

Bring a large pot of lightly salted water to the boil. Add the broccoli and
blanch for 1 minute. Drain and pat dry. Bring another large pot of slated
water to the boil. Add pasta and cook until al dente.

Meanwhile, heat 2 teaspoons of the veggie stock in a large nonstick skillet
over med. heat. Add the raisins and cooks, tossing frequently, until lightly
“toasted”. Add the garlic and cook, stirring constantly for 30 seconds. Add
the broccoli, the water and the red pepper and cook until tender (about 5
min)

Drain the pasta and add teh broccoli, the remaining veggie stock, the lemon
juice, salt and peeper to taste. Toss combine. Divide about 4 plates and
serve

(adapted from the NYT Magazine, March 20 1994)

Title: PORK IN PLUM SAUCE (MWEI JIONG YOKE) – CANTON
Categories: Chinese, Pork
Yield: 1 servings

1/4 c Oil
1 Clove garlic
1 lb Boned pork
1/3 c Plum sauce
2 Stalks celery, diced
4 sl Ginger
1 ts Sherry
2 Carrots
2 ts Sugar
1 ts Salt
1/3 c Chinese pickled scallions
1/4 c Water
2 ts Cornstarch
2 tb Water

Cut pork into bite size pieces. Peel carrots, cut
into cubes.

Place oil and garlic in wok. On high heat, brown
pork. Stir-fry 5 minutes. Add plum sauce, celery,
ginger, sherry, carrots, sugar, salt scallions and
water. Simmer covered, 12 minutes. Add cornstarch to
water and mixture to wok. Stir until thickened.

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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.

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