GARLIC CHEESE ROLLS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breadmaker Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-XSPC52B
—–ROLLS—–
2 ts -Yeast
3 c Flour, All Purpose
3 tb Sugar
2 tb Nonfat Dry Milk
1 1/2 ts -Salt
1 1/2 tb Butter or Margarine
1 c -Water
—–TOPPING—–
1/4 c Butter — melted
1 cl Garlic — crushed
4 tb Parmesan — grated

Ingredients above are for a 1.5 pound loaf pan, although since these
rolls are made on the dough cycle, I find that I can put the 1.5
pound amount of ingredients in the 1 pound machine with no problem
since it’s not going to bake. 1 pound ingredients are listed below.
Place roll ingredients into bread machine on dough setting and press
start. When dough is finished, remove from machine. Turn out dough
onto a floured countertop or cutting board. Gently roll and stretch
dough into a 24 inch rope.

Greast an 8-inch pie pan.

With a sharp knife, divide dough into 18-24 pieces. Shape into balls
and place into pie pan. In a small bowl, combine butter and garlic.
Pour over rolls. Sprinkle with parmesan cheese. Cover and let rise in
warm oven 30-45 minutes until doubled. Remove rolls from oven.
Preheat oven to 375 degrees. Put rolls in oven, bake for 10-15
minutes until golden on top. Remove from oven, cut apart and spread
with butter to get “yummies” in your tummies!

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TOASTED GARBANZO PATTIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c AM Toasted Garbanzo Flour
1 c Water
1 md Onion — chopped finely
1/2 c AM Oat Flakes
1/2 c Ground pecans or other nuts
1 tb Parsley
1 t Savory
1 t Sea salt (optional)

Mix the flour and water. Let sit while preparing
remaining ingredients. Mix all well. When mixture is
quite thick shape into patties. Fry lightly on both
sides. Flatten patties fairly thin while cooking.
Delicious when fried in toasted sesame oil.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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Mushroom Soup

Recipe By : Hazel Meyer’s Freezer Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Mushroom soup concentrate
2 cups beef broth
salt — to taste
3 tablespoons sherry — optional

Combine concentrate with broth over moderate heat. When boiling, reduce
heat to low. Add salt and simmer 30 minutes. Add sherry and simmer 5 more
minutes.

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Title: KICK-OFF NACHOS
Categories: Nachos, Southwest
Yield: 6 servings

1 cn Campbell’s condensed Cheddar
-cheese soup (10 3/4 oz)
1/2 c Salsa
1 pk Tortilla chips (10 oz)
Chopped tomato
Sliced green onions
2 cn Early California sliced
-pitted ripe olives, drained

1. In 1 1/2 quart saucepan, combine soup and salsa. Over low heat,
heat through, stirring often.

2. Serve over tortilla chips. Top with tomato, onions and olives.
Serves 6.

TIP: If desired, warm chips in microwave. Divide tortilla chips
between 2 microwave-safe plates. Microwave 1 plate at a time,
uncovered, 1 1/2 minutes.

MMMMM

CREAM OF BROCCOLI SOUP 4

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Head of broccoli
1 qt Water
1 md Onion, chopped
1/2 Bell pepper, chopped
4 Celery ribs, chopped
1 pt Milk
1 tb Chicken base or 2 chicken
-bouillon cubes
2 tb Zatarain’s Creole Seasoning
1/2 c Blond roux

Chop broccoli, and put in stockpot with water; boil
for 20 minutes. Add onion, bell pepper, and celery;
cook for 20 minutes or until tender. Add milk, chicken
base, and seasoning; then thicken with roux. Yield: 6
servings. Source: Chef Michael Chaisson C.W.C.,
printed in Cajun Revelation, sent to me from
Cookie.Lady in the Old Cookbooks Looking for a New

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EIGHT JEWEL CHICKEN *** ctch95c

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Main Dish
Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chicken ; breasts — butter
Marinade:
3 teaspoon Soy sauce
3 teaspoon Rice wine — or dry sherry
4 teaspoon Corn starch
Marinate for a half an hour.
2 Med Green peppers — cut into
2 Med Yellow onions — diced
1/2 cup Straw mushrooms
2 Bok choy — diced
1/3 cup Water chestnuts — sliced
1/3 cup Raw peanuts
Sauce
2 tablespoon Ketchup
1 tablespoon Oyster sauce — (or light soy
2 tablespoon Wine
1 pinch Hot pepper flakes
Cornstarch solution to thick
Essentials
Peanut oil — (appx 3-4 tbls)
2 cup Garlic — fresh crushed
1 tablespoon Ginger — fresh shredded

Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add some
oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8 jewels
(onions first, bok choy leaves last) Add sauce, let it begin to bubble,
thicken Serve, PRONTO! CHRISTOPHER NEILL (CTCH95C)

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Title: Lemon Carrots
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 servings

3 c Carrots; sliced 2 ts Lemon juice;
3/4 c Water 1 tb Parsely; fresh chopped
1/2 c Salt 2 tb Butter or Margarine;
1/2 ts Lemon peel; freshly grated Dash of liquid sweetner;

Wash and peel carrots and slice in 1/4″ rounds. Bring water to boil
in saucepan, add carrots and salt. Cook until tender (10 to 15
minutes) covered. Drain. In saucepan add remaining INGREDIENTS until
butter is melted. Toss like a salad to coat all carrots. Serve hot.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 70

Source: Sugar Free…That’s Me by Judith S. Majors

MMMMM

2 baking potatoes
1 clove of garlic, finely minced
1 cup chopped brocolli, spinach, or mixed vegies
(I used a frozen mixture of broc, cauliflower and carrots)
1/4 c. milk or soy milk, warmed
Few tablespoons of ricotta cheese (vegans may omit)
Salt and pepper
Sprinkling of parmesan cheese (vegans may omit)

Preheat oven to 350. Bake potatoes by piercing all over with a knife and
placing directly on oven rack (unwrapped and unoiled) for 1 hour or more,
till done. Slice a strip off the top of each potato and scoop out the
insides, leaving skin intact. Place potato insides into a bowl, mash with
milk. Add chopped vegies, garlic, optional ricotta, optional parmesan, salt
and pepper, and mix well. Scoop back into potato skins, piling high.
Sprinkle with a little more parmesan, if desired. Place back into 350 oven,
heat thru for 20 minutes.

Title: Canned Foods For Special Diets
Categories: Canning, Information
Yield: 1 servings

The cost of commercially canned special diet food often prompts interest
in preparing these products at home. Some low-sugar and low-salt foods
may be easily and safely canned at home. However the color, flavor and
texture of these foods may be different than expected and be less
acceptable.

CANNING WITHOUT SUGAR

In canning regular fruits without sugar, it is very important to select
fully ripe but firm fruits of the best quality. Prepare these as
described for hot-packs for each fruit, but use water or regular
unsweetened fruit juices instead of sugar syrup. (For more information
see additional publications for individual fruits.) Juice made from the
fruit being canned is best. Blends of unsweetened apple, pineapple, and
white grape juice are also good for filling over solid fruit pieces.
Adjust headspaces and lids and use the processing recommendations given
for regular fruits. Add sugar substitutes, if desired, when serving.

CANNING WITHOUT SALT (REDUCED SODIUM)

To can tomatoes, vegetables, meats, poultry, and seafood, follow the
normal procedures for canning, but omit the salt. In these products,
salt seasons the food but is not necessary to ensure its safety. Add
salt substitutes, if desired, when serving.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

LAKSA LEMAK

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Herbs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 Shrimp
2 c Water
Laksa Gravy
1 1/2 lb Fresh think round Chinese
-rice noodles
2 c Packed bean sprouts, washed
Few leaves rau ram (laksa
-leaf), cut in hairlike
-shreds
1/2 Cucumber, peeled, cut in
-matchsticks

“Rau ram” has a strong, soapy flavor, but without it, this soupy
noodle dish from Singapore would lose its unique taste. The recipe is
from “Singapore Food” by Wendy Hutton (Ure Smith).

Place shrimp and water in saucepan. Bring to boil, reduce heat,
simmer 2 minutes and strain. Reserve liquid for use in Laksa Gravy.
Peel shrimp and devein.

Prepare Laksa Gravy. Cook noodles in boiling water 3 minutes. Place
some noodles in each individual serving bowl. Place some bean sprouts
on top, then add Laksa Gravy. Garnish with shrimp, rau ram and
cucumber.

Each serving contains about: 696 calories; 358 milligrams sodium; 21
milligrams cholesterol; 30 grams fat; 87 grams carbohydrates; 24 grams
protein; 3 grams fiber.

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