Title: MUSHROOMS AND RICE
Categories: Diabetic, Rice, Vegetables, Side dish
Yield: 6 servings

3 oz Mushrooms, sliced
2 tb Butter (or marg.); melted
1/2 ts Salt
ds Pepper, white
1/4 c Sherry
3 c Rice; hot, cooked

Drain mushrooms, reserving liquid. Saute mushrooms in
butter about 5 minutes. Add salt, pepper, and sherry;
simmer about 5 minutes. Stir in rice; add liquid
drained from mushrooms and heat thoroughly.

SOURCE: Southern Living Magazine, April, 1974. Typed
for you by Nancy Coleman.

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Herb and Wheat Cloverleaf Rolls

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 3/4 cups all-purpose flour — (4 3/4 to 5 1/4)
1/3 cup wheat germ
1/3 cup sugar
2 packages FLEISCHMANN’S RapidRise Yeast
2 teaspoons SPICE ISLANDS Fines Herbes*
1 1/2 teaspoons salt
1/2 teaspoon SPICE ISLANDS Onion Powder
3/4 cup water
3/4 cup milk
1/4 cup butter or margarine — cut into pieces
2 eggs
1 tablespoon water

In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved
yeast, fines herbes, salt, and onion powder. Heat 3/4 cup water, milk,
and butter until very warm (120¡ to 130¡F); stir into dry ingredients.
ÊÊ Stir in 1 egg and enough remaining flour to make soft dough. Knead on ÊÊ
lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Cover; let rest on floured surface 10 minutes.

Divide dough into 18 equal pieces. Divide each again into 3 equal
pieces; roll into smooth balls. Place 3 balls in each section of 18
greased 2 1/2-inch muffin pan cups. Cover; let rise in warm, draft-free
place until doubled in size, about 30 to 45 minutes.

Beat remaining egg with 1 tablespoon water; brush on rolls. Bake at
400¡F for 12 to 15 minutes or until done. Remove from cups; let cool on
wire racks.

*Or use 1/2 teaspoon each: SPICE ISLANDS Thyme (leaves), Oregano
(leaves), Sweet Basil, and Marjoram.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 3198 Calories; 70g Fat (20% calories
from fat); 87g Protein; 549g Carbohydrate; 514mg Cholesterol; 3880mg Sodium

NOTES : Fleischmann’s Yeast Web Site – Makes 1 1/2 dozen rolls.

_____

THE BEST BLUEBERRY MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Regular muffins

Bursting with berries, these are the best blueberry
muffins of all. The secret is an extra half cup of
blueberries, which are mashed and then added to the
batter.

1/2 cup (1 stick) butter, at room temperature 1 cup
granulated sugar,or slightly less depending on
tartness of blueberries 2 large eggs 1 teaspoon
vanilla extract 2 teaspoons baking powder 1/4 teaspoon
salt 2 1/2 cups blueberries (mash 1/2 cup with a fork)
2 cups all-purpose flour 1/2 cup milk 1 tablespoon
sugar mixed with 1/4 teaspoon ground nutmeg

Heat oven to 375 F. Grease 12 regular muffin cups,
including the area between each cup, or use foil
baking cups.

In a medium-size bowl, beat butter until creamy. Beat
in the sugar until pale and fluffy. Beat in eggs, one
at a time. Beat in vanilla, baking powder, and salt.

Mix mashed berries into batter.

Fold in half the flour with a spatula, then half the
milk. Add the remaining flour and milk. Fold in
remaining blueberries.

Scoop batter into muffin cups. Sprinkle with nutmeg
sugar.

Bake 25 to 30 minutes, or until golden brown. Let
muffins cool at least 30 minutes in the pan before
removing.

Source: Muffins By Elizabeth Alston

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Prawns with Lobster Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Oriental Seafood
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Prawns
1 1/2 tablespoons Fermented black beans
1 Clove garlic; minced
1 slice Ginger root
1 slice Fresh ginger
1 teaspoon Sugar
3 tablespoons Oil
1/2 pound Ground pork — (NOT sausage!)
2 teaspoons Hot bean paste
2 tablespoons Oyster sauce
1/4 teaspoon Salt
2/3 cup Water
1 Egg
1 Scallion — chopped

Shell, devein and rinse prawns. slice in half lengthwise (butterfly
them). Mash bl. bean sauce with garlic, ginger and sugar. SEt
aside. Add 3 T. oil to wok. Co ok pork 2 min. til not pink. Add
bl. bean mix. Add prawns and cook 1/2 min on HOT. If you lke add
tinch of HOT BEAN PASTE (opti on al); Ad oyster sauce, salt and
water. Bring to a boil , cover wok and cook fo r ONE MINUTE. Stir in
one raw egg, add scallions. Mix a little cornstarch with water. Add
to wok. Stir til gets somewhat thick.

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MAPLE PECAN CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Pure maple syrup
1/4 c Unsalted butter
1/4 c Dark brown sugar
— (firmly packed)
1 pn Ground mace
1 3/4 c Coarsely chopped pecans
2 1/2 c Bleached all-purpose flour
1 t Baking soda
1 pn Salt
1/2 c Unsalted butter — room temp.
3/4 c Sugar
2 Eggs — room temperature
1 t Vanilla
1 t Grated lemon peel
1 c Plain yogurt
3/4 c Dried currants
Whipped cream (optional)

Generously butter 10-inch-diameter cake pan with high sides (or 7-1/2 x
11-1/2-inch cake pan with high sides (or 7-1/2 x 11-1/2-inch ovenproof
glass baking dish). Heat syrup, 1/4 cup butter, brown sugar and mace in
heavy medium saucepan over low heat, stirring until sugar dissolves. Bring
to boil. Pour into prepared pan. Sprinkle with pecans.

Position rack in center of oven and preheat to 350 degrees F. Sift flour,
baking soda and salt into bowl. Using electric mixer, cream 1/2 cup butter
in another bowl. Add 3/4 cup sugar and beat until light and fluffy. Beat
in eggs 1 at a time, then beat 2 minutes. Blend in vanilla and lemon peel.
Stir in flour mixture and yogurt alternately, beginning and ending with
flour mixture. Fold in currants. Spoon batter atop pecan mixture,
spreading gently to sides of pan. Bake until tester inserted in center
comes out clean, about 55 minutes. Immediately invert cake onto rack set
over sheet of waxed paper. Serve warm. Pass cream if desired.

* Source: Bon Appetit – April 1986 * Typos courtesy of: Karen Mintzias

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ONION AND POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions-white — thinly sliced
3 tablespoons Butter
2 tablespoons Parsley fresh-chopped
2 Garlic cloves-chopped fine
2 Bay leaf
1/2 cup Prosciutto-diced or 4 oz coo
4 cups Chicken broth
3 cups Water
1 teaspoon Pepper
4 Potatoes-shredded
1/4 cup Romano cheese-freshly grated

Cover and cook onions in butter in 4-quart Dutch oven over medium-low heat 10
minutes. Stir in parsley, garlic, bay leaves and prosciutto. Cook, uncovered,
over high heat 5 minutes, stirring frequently. Stir in remaining ingredients
except cheese. Heat to boiling.
Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Remove bay
leaves. Top each serving with cheese.

Betty Crocker

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TOMATO FRENCH ONION SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ea Medium onions, chopped
2 tb Butter or margarine
1 ea Can stewed tomatoes (14.5oz)
1 t Italian seasoning
1 ea Can condensed beef
Consomme (10.5 oz)
2 c Water
1/4 c Dry sherry
4 ea Slices toasted French bread
1 1/4 c Swiss cheese, shredded
1/4 c Parmesan cheese, grated

In large saucepan, cook onion in butter until tendeer.
Drain tomatoes, reserving liquid. Chop tomatoes; add
tomatoes, reserved liquid, 2 cups water, consomme and
sherry to onions. Bring to boil, skimming off foam.
Reduce heat and simmer 10 minutes. Place soup in four
broilerproof bowls, top with bread and cheeses and
broil until cheese is melted and golden.

Posted by Loren Martin on Cyberealm BBS Watertown, NY
315-786-1120

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LORRAINE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Thick slice white bread
1/4 pt Milk
2 ea Breasts of cooked, skinned,
-minced chicken
4 ea Gound almonds
2 ea Hard boiled egg yolks
2 pt Chicken stock
Salt
White pepper
1/4 ts Grated nutmeg
2 ts Lemon juice
2 ea Egg yolks
1/4 pt Double cream
2 tb Finely diced cooked chicken

Remove crusts from bread and place in small saucepan.
Cover with the milk and bring to boil. Set aside and
allow to cool a bit. Pound minced chicken, almonds and
hard-boiled yolks in mortor until smooth, then place
in a large bowl. Gradually beat in the bread and milk.
Stir in the stock, then pass through a seive into a
suacepan. Bring to the boil, season with salt and
pepper, add nutmeg and lemon juice. Simmer for 10
mins, then remove from the heat. Beat egg yolks with
the cream and blend 3 tablespoonfuls of the hot soup.
Stir the mixture into the soup and heat gently for 2
or 3 mins. DO NOT ALLOW TO BOIL. When it thickens,
serve with the diced chicken as a garnish.Subj:
Alexandra Soup Lorraine Soup – Scottish

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Chicken Soup With Dumplings

Recipe By : Food and Wine
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Soup
Soups Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Butter
1 Small Onion — minced
9 Cups Chicken stock
Salt
Freshly ground white pepper
1/2 Teaspoon Thyme
Pinch Freshly ground nutmeg
1 Cup All-Purpose flour
2 Eggs

In a large saucepan, melt the butter. Add the onion and cook over
moderate heat until softened, about 3 minutes. Stir in 8 cups of the
chicken stock and bring to a simmer. Season with salt and white
pepper to taste.

Meanwhile, in a medium saucepan, combine the remaining 1 cup stock
with the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white pepper.
Bring to a boil over high heat. Remove from the heat and beat in the
flour until thoroughly blended. Let the mixture cool slightly, then
beat in the eggs, one at a time.

Drop tablespoons of the dumpling mixture into the simmering soup and
cook until the dumplings begin to firm, about 5 minutes. Remove from
the heat, cover the saucepan and set aside to steam the dumplings for
3 minutes before serving.

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Homemade Kahula

Recipe By : Chris Cancilla’s Mother
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Sugar
2 Cups Water
1/2 Cup Freeze Dried Instant Coffee — Maxwell House ?
1 Vanilla Beans — Sliced Lengthwise
1 Quart Vodka
1 Gallon Container — Empty

1. Boil the water and add the sugar and the coffee. Let it cool to room
temperature.

2. In the empty gallon jug, put the vodka and the sliced vanilla bean.
When the sugar/coffee mixture is cool, add that to the jug.

3. Cap it tightly and put it under the sink for a month, shaking it
gently every other day or so, if you remember.

30 days later, enjoy!! It tastes enough like Kahula to make the MASSIVE
cost savings give it the flavor of liquid gold.

Chris Cancilla

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NOTES : As of 1 April 1996, the cost of a 1 quart (or litre) bottle of
Kahula was in excess of $15.00, using this recipe, you will get
just over 1/2 gallon for about $4 to $8, depending on the quality
of the vodka you use. Personally, I use Smirnoff 100.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chris Cancilla

(334) 358-1377
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http://www.mindspring.com/~cancilla/index.html
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