Title: COCONUT RICE
Categories: Indian, Vegan, Vegetarian, Rice/pasta
Servings: 4

1 1/2 c Rice 1 ea Onion, medium and chopped
1 1/2 c Coconut, fresh and shredded 1 pn Salt
3 tb Butter/oleo 1 ts Cardamon, ground

Soak Rice for 30 mins in 1 1/2 cups water.

At the same time, soak Coconut for 30 mins in 2 cups water.

Drain rice and set aside. Reserve the water.

Blend the coconut, using the water in which it was soaked. Strain and
reserve the coconut milk.

Heat butter/oleo in a skillet. Add onions and saute until golden.

Add rice and fry a few minutes.

Add coconut milk and water in which the rice was soaked. Bring to a boil.
Add salt to taste and cardamom. Lower heat and cook until rice is done.

—–

Title: Kasha Stuffed Tomatoes
Categories: Side dish, Vegetables
Yield: 6 servings

6 lg Firm, ripe tomatoes
1/2 ts Salt

——————————-KASHA STUFFING——————————-
1/2 c Scallions, thinly sliced
2 ea Garlic cloves, minced
1 ea Celery rib, chopped
1 c Mushrooms, chopped
2 tb Olive oil
1 tb Egg replacer, powdered
1/4 c Water
1 c Uncooked kasha
2 c Hot vegetable broth
1/4 c Wheatgerm
1/4 c Pine nuts, chopped
1/4 c Italian parsley, chopped
1/2 ts Thyme

TO PREPARE TOMATOES: Slice off reserve the top 1/2″ from each
tomato. Carefully scoop out the insides, leaving a 1/2″ shell.
Separate the seeds from the pulp with a sharp utensil discard them.
Coarsely chop the pulp set aside. Sprinkle the insides of the
shells with salt invert on a rack to drain for 20 minutes.

STUFFING: In a large pot, saute scallions, garlic, celery mushrooms
in 4 ts oil until softened, about 5 minutes.

In a medium sized bowl, whisk the egg replacer water. Stir in the
kasha, mixing well. Add the kasha mixture to mushroom mixture,
stirring to separate the grains. Add the hot broth tomato pulp.
Simmer for 2 to 3 minutes.

Cover simmer until the broth is abosrbed, 8 minutes. Remove from
heat stir in the wheatgerm, pine nuts, parsley thyme.

TO ASSEMBLE: Preheat oven to 350F oil a shallow baking dish.
Arrange the tomato shells in the dish fill with stuffing. Bake for
20 minutes.

Place reserved tops on the tomatoes, brush with the remaining oil.
Bake another 10 minutes then serve immediately.

“Vegetarian Gourmet” Summer, 1994

—–

Title: Fettucini Mushrooms
Categories: Diabetic, Vegetables, Side dishes, Pasta
Yield: 6 sweet ones

8 oz Veget-flavored fetucini; 2 tb Fresh lemon juice;
-or ANY pasta (NO’S comment) 1/4 ts To 1/2 ts hot
pepper flakes;
3 tb Virgin olive oil; 1/4 ts Salt;
2 lg Garlic cloves; minced 1/2 ts Pepper;
3/4 lb Fresh mushrooms; sliced 1 ts Chopped fresh parsley;
1/4 c Dry white wine;

Bring a large kettle of water to a boil and cook until at dente, 10
to 12 minutes. Drain in a colander and set aside. Meanwhile, in a
large non-stick skillet, heat 1 teaspoon of the oil and cook garlic
about 1 minute. Add mushrooms and cook, strring about, about 5
minutes. Add wine, lemon juice, hot pepper flakes and salt. Bring
to a simmer and cook about 10 minutes until has evaporrated. Stir
remaining oil, pepper and parsley. Remove from heat, add pasta to
sauce in skillet, toss and reheat over low heat. (I SURE DO LOVE
PASTA) Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT
EXCHANGES CAL: 169; CHO: 1mg; CAR: 29g; PRO: 6g; SOD: 97mg; FAT: 3g;

Source Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Title: Peanut Butter Squares
Categories: None
Yield: 64 servings

2 c Granulated sugar
2/3 c Evaporated milk
1 c Peanut butter
2 c Marshmallow creme

Combine sugar and milk in heavy saucepan, cook to 238F on a candy
thermometer, stirring constantly. REmove from heat; add peanut butter
and marshmallow creme. Stir until smooth; spread into buttered 8″
square pan. Cool and cut into squares.

—–

Pasta with Chicken and Squash

Recipe By : , June/July, 1997
Serving Size : 8 Preparation Time :0:00
Categories : Italian Luncheon
Main Dishes Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces spiral pasta
2 cups whipping cream
1 tablespoon butter or margarine
8 ounces Mexican cheese blend or cheddar cheese — shredded
1 small onion — chopped
1 clove garlic — minced
5 tablespoons olive oil or vegetable oil, divided
2 medium zucchini — julienned
2 medium yellow summer squash — julienned
1 1/4 teaspoons salt, divided
1/8 teaspoon pepper
1 pound boneless skinless chicken breast halves — julienned
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried savory
1/4 teaspoon dried rosemary — crushed
1/8 teaspoon rubbed sage

Cook pasta according to package directions. Meanwhile, heat cream and butter
in a large saucepan until butter melts. Add cheese; cook and stir until
melted. Rinse and drain pasta; add to cheese mixture. Cover and keep warm.
In a skillet over medium heat, saute onion and garlic in 3 tablespoons oil
until onion is tender. Add squash; cook until tender. Add 1 teaspoon salt
and pepper; remove and keep warm. Add remaining oil to skillet; cook chicken
with herbs and remaining salt until juices run clear. Place pasta on a
serving platter; top with chicken and squash. Yield: 8 servings.

– – – – – – – – – – – – – – – – – –

NOTES : “This is a special dish that we enjoy often. A bed of noodles is
covered with a creamy cheese sauce, tender squash and strips of chicken
that’ve been stir-fried with flavorful herbs. It’s delicious and pretty,
too!” Submitted by Pam Hall, Elizabeth City, North Carolina.

Title: Black-Eyed Peas Rice Salad
Categories: Salads, Appetizers, Rice, Vegetarian
Yield: 8 servings

3 c Hot cooked (boiled) rice
1 1/2 c Cooked black-eyed peas
1 tb Dijon-style mustard
1 ts Salt (or to taste)
Freshly ground pepper
3 tb Red wine vinegar
3/4 c Extra-virgin olive oil
1 md Onion, minced
1 ea Garlic clove, minced
1 lg Carrot, peeled and grated
1/4 c Minced chives or parsley
1 ea Head of radicchio
-=OR=- Boston lettuce
-(for garnish)

This salad version of the traditional Southern New
Year’s dish called Hoppin’ John can be prepared a day
ahead and stored in the refrigerator. Allow it to come
to room temperature before serving.

Cook the rice and the peas in advance.

VINAIGRETTE: Whisk the mustard, salt, pepper and
vinegar until dissolved. Drizzle in the oil while
whisking. Toss the black-eyed peas and the rice with
the vinaigrette until everything is nicely coated. Mix
in the onion, garlic, carrot and chives or parsley.
Bring to room temperature before serving.

Serve surrounded with radicchio or lettuce.

Peter Kump, “Prodigy Guest Chefs Cookbook” Posted by
Karen Mintzias From:
Date:

—–

Title: Tsourekia- Greek Easter bread
Categories: Breads, Yeast, Ethnic
Yield: 5 loaves

2 c Yoghurt
2 c Milk
12 Eggs ( reserve 3 yolks )
5 lb Flour
3 pk Yeast
3 c Sugar
1 lb Sweet butter
2 c Warm water
Seseme seeds
Hard cooked colored eggs
( optional )

Dissolve yeast in the warm water and add enough flour
to make a thick batter and cover and let rise double.
this is called the " sponge ‘.Meanwhile In a large
bowl, beat butter and sugar very light and fluffy,
about 20 minutes. Beat in the eggs ( except for 3
yolks ).Alternate adding flour and yoghurt and milk to
egg/ sugar mixture and stir in the yeast mixture.
Enough flour should be added to make a non sticky
dough. Knead smooth and elastic. Cover dough in a
large greased bowl and let rise double. Punch down and
let rise double again. Then shape as desired in pans
or in braided rings. Let rise double and brush loaves
with the reserved egg yolks. Sprinkle with seseme
seeds. Traditionally for easter, red colored hard
cooked eggs may be pressed into the braided ring
before the 3rd rising. Baske in a 350 oven until
golden, about 30minutes. loaves are light, sweet and
delicious. Note: recipe may be easily halved.

—–

Bob’s Burger Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground round
2 sm Chopped onions
1 cn Tomato juice — (48 oz.)
1 c Water
1 cn Cream of mushroom soup
1 1/2 ts Basil
1/4 ts Dill weed
1/4 ts Italian seasoning
1 1/2 ts Marjorum
1/4 ts Oregano
2 Bay leaves
Salt pepper to taste
1 pk Frozen peas — (10 oz.)
4 oz Dry noodles
Note: increase to 6 or 8 oz

Saute beef with onions. Add tomato juice and water.
Stir well. Simmer ÿew mins. Add cream of mushroom
soup and seasonings. Bring to boil. údd peas and
noodles. Simmer 30 mins.

Recipe By : Bob Bowersox, 1995

From: Debbie Barry – Innermail Emc.Ve

– – – – – – – – – – – – – – – – – –

6 oz butter
4 oz caster sugar
2 teaspoons finely grated lemon rind
8 oz flour
1/4 tsp salt
2 tablespoons of sugar
Cream the butter, caster sugar and lemon rind together until fluffy.
Gradually sift in the flour and salt, beating until a stiff
dough is formed. Roll into 2 sausage shapes. Cut each sausage into slices.
Dip the slices into sugar and place on well-greased baking sheets. Put
into the oven preheated to 180C/350F/GM4 and bake for 15 to 20 minutes,
or until lightly browned.

2 lg. carrots
1 medium cucumber
1/2 lg. bell pepper
2 medium onions
1/4 c. white vinegar
2 tbsp. prepared mustard
1 tbsp. salt
1/2 tsp. each celery seed, ground ginger
2 c. sugar
1 3/4 oz. box powdered fruit pectin

Put carrots through food grinder, using medium blade, or finely
chop to measure 1 cup. Peel and seed cucumber and finely chop or
grind. Drain well, pressing out liquid to measure 1/2 cup. Finely
chop green pepper; drain well to measure 1/2 cup. Finely chop
onions; drain well to measure 1/2 cup. Combine vegetables in 6-8
quart sauce pot. Add vinegar, mustard, and seasonings. Measure
sugar and set aside. Thoroughly mix fruit pectin into vegetables in
pot. Place over high heat and stir until mixture comes to a full
boil. Immediately add all sugar and stir. Bring to a full rolling
boil and boil hard 1 minute, stirring constantly. Remove from heat
and skim off foam with metal spoon. Ladle quickly into hot
sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims
and threads. Cover with sterilized two piece lids. Screw bands
tightly. Invert jars for 5 minutes, then turn upright. After 1
hour, check seals.

Makes: 4 (1/2 pint) jars.