Title: Challah – (Holiday Twist Bread)
Categories: Diabetic, Holidays, Breads/bm
Yield: 18 servings

1 pk (or 1 tablespoon) Active Dry 1/2 ts Salt
-Yeast 1 Egg
2 tb Sugar 2 tb Vegetable Oil
1/4 c Warm Water (110 to 115 1 1/4 c Water
-degrees) 1 Egg, beaten
2 c All-Purpose Flour 1 tb Poppy Seeds
2 To 2-1/2 c Whole Wheat Flour

Dissolve the yeast and sugar in the 1/4 cup of warm water. Let stand
for 5 minutes.

Combine the flours and salt in a mixing bowl. Make a well in the
center of the flour mixture and add the egg, oil, yeast mixture and
remaining 1-1/4 cups of water. Mix well. Knead the dough on a floured
board, adding more whole wheat flour until the dough is smooth and
elastic. Place in an oiled bowl. Cover with a damp towel and let rise
until doubled, about 1 hour.

Divide the dough into three parts. Roll each third into a strip
about 15 inches long. Braid the strips together and place on a
lightly-oiled baking sheet.
Brush with the beaten egg. Sprinkle on the poppy seeds. Cover and
let rise until doubled.

Bake in a 375-degree oven for 40 to 45 minutes, or until golden
brown.

Serves 18

One Serving = Calories: 115 Carbohydrates: 21 Protein: 4 Fat: 2
Sodium: 59 Potassium: 74 Cholesterol: 15

Exchange Value: 1-1/2 Bread Exchanges Source: Holiday Cookbook,
American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

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Title: BARBECUED PORK (CHA SIU)
Categories: Chinese, Pork
Yield: 5 servings

1 lb Lean Pork butt
1/4 ts Salt
Dash of pepper
1 1/4 tb Sugar
2 ts Thin soy sauce
1 ts Roasting salt
1 1/2 ts Oyster Sauce
1 1/2 ts Hoisin sauce
2 ts White wine
1 tb Honey
1 c Water (for roasting)

1. Cut meat into pieces approximately 5″ x 2"x 1″

2. Sprinkle meat with each of the remaining
ingredients, except water, mix well, and marinate over
night (or for at least 5 hours) in the refrigerator.

3. Pre-heat oven at 375 degrees.

4. In a roasting pan add 1 cup water. Place rack on
top. Place pork on rack and roast for 1/2 hour on
each side. Total cooking time 1 hour. Baste 3 or 4
times. Do not cover.

NOTE: Barbecued pork can be frozen for 3 months or
refrigerated for 1 week.

—–

Title: Psomi’: Greek homemeade white bread
Categories: Breads, Yeast, Ethnic
Yield: 5 loaves

5 lb Flour, + or – if needed
3 Yeast cakes
1 c Warm water
1/2 lb Margarine softened
1 c Oil
1 c Milk, more if necessary
1 ts Salt
1/2 c Sugar
1 ts Cinnamon
3 Or 4 eggs ( optional
Egg wash: 1 egg/1 Tbs. milk
Increase if needeed

As you can see by previous Greek bread recipes, the
Greek Housewives made plenty of bread. These recipes
are directly from Greece and are in fairly large
quantity.However this and other bread recipes can
easily be halved for the smaller hosehold. All yeast
breads freeze well too.

Crumble yeast in the warm water and let dissolve. Beat
the margarine until light and mix into the flour and
yeast mixture. Then stir in the oil, sugar, salt,
cinnamon, eggs if using ( a lighter baked good ) and
the milk, adding “ more if needed” to produce a
kneadable nonsticky dough. Knead smooth and elastic.
Cover in a large bowl and let rise double. Punch down
and let rise double again. Shape into 5 loaves and
place in pans. Beat egg and milk together and brush
loaves. Slash top of each bread. Bake 400 for 15
minutes and then 375 for 30 to 40 minutes or until
golden and done. Recipe can be halved easily.

—–
Joan,“Flour Power”

`[1;33;40mRainbow V 1.18.3 for Delphi – Registered

Title: SCALLOP SALAD
Categories: Chinese, Salads, Seafood
Yield: 6 servings

————————-SCALLOPS————————-
1 lb To 2 lb scallops
2 tb Olive oil
1 Garlic clove

————————-DRESSING————————-
Juice of 1 lemon
1/2 c Oil
1 Clove garlic, crushed
1 ts Ginger, fresh, grated
1 tb Sesame oil

SALAD lettuce red pepper, julienned fresh whole
cilantro mushrooms (snow?) the ones with long stems
and tiny heads

Mix dressing ingredients and let sit while preparing
the rest of the dish. Arrange on each plate a bed of
lettuce, mushrooms on either end with heads pointing
out, sprinkle red peppers from center out (like spokes
of a wheel) and arrange whole cilantro amongst the
peppers. Saute the scallops in the olive oil and
garlic until just done. Drain and then pile in the
middle of each plate. Pour dressing over top and serve
immediately.

Origin: Cooking with Yan, TV show Shared by: Sharon
Stevens

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AUBERGINE WITH LENTILS (PHAD MAKHUA SAI THUA KHIEW)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Vegetables
Snacks Greek
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1/4 lb Lentils
1/2 ts Salt
8 oz Aubergine (eggplant)
4 Cloves garlic
1 Fresh chili
2 tb Vegetable oil
1 tb Fish sauce
4 tb Water
10 Mint leaves

Cover the lentils with boiling water and leave for 2 hours. Drain, cover
with fresh water, add salt, bring to the boil and cook, covered for 1/2
hour. Drain. Cut the aubergines lengthwise into 4 pieces and then cut these
quarters into 5-cm (2-inch) pieces. Pound the garlic and chili together.
Then fry them in the vegetable oil until golden. Add the lentils, fish
sauce, aubergine pieces and water to the garlic and chili in the pan.
Continue frying for 2-3 minutes until the aubergine is cooked. Add the mint
leaves, turn the mixture just once with a spoon, and remove from the heat.
From “Discover Thai Cooking” by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987 Posted by Stephen Ceideburg

– – – – – – – – – – – – – – – – – –

Dill Pickles

Recipe By : Adele Sandler
Serving Size : 1 Preparation Time :0:00
Categories : Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon salt
2 tablespoons vinegar
1 teaspoon pickling spice
1 small jalapeno
3 cloves garlic
dill — on bottom and on top

Pack cucumbers tightly. Add above. Fill with water. Boil lid. When
hot, seal bottles.
Store upside down for one day. Open after one week.

– – – – – – – – – – – – – – – – – –

Title: YOGURT-SHRIMP SPREAD
Categories: Appetizers, Crocker
Yield: 2 cups

8 oz Cream cheese, softened
6 oz Plain yogurt
1 tb Snipped chives
1 ts Prepared horseradish
1/4 ts Salt
4 1/2 oz Small shrimp, rinsed and
-drained

Mix all ingredients except shrimp thoroughly. Coarsely
chop shrimp; stir into cheese mixture. Cover and
refrigerate 2 hours. Serve with bran snack toast if
desired. 2 cups spread; 50 calories per tb.

Source: Betty Crocker’s Cookbook, 6th Edition

—–

1 tsp olive oil
1 large portobello mushroom
10 shiitake mushrooms
20 domestic mushrooms
1 garlic clove, minced
2 tbsp minced scallions
1/2 cup chopped fresh parsley
dash sea salt pepper
1/4 cup Madeira wine
2 cups cooked pasta

In a skillet, heat oil to the smoking point. Saute the mushrooms, garlic and
scallions for 2 minutes, stirring frequently. When browned, add the parsley
and salt and pepper to taste. Add the Madeira and cook for 2 minutes. Toss
with the cooked pasta. Serves 2 to 4.

Notes: Light and fast, this is great for surprise guests.

Source: A Simple Celebration by Ginna Bell Bragg and David Simon, M.D.

TORTILLA SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Low-cal
Vegetables Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Inch Corn Tortillas, cut
-into 1/2-inch strips
2 Tomatoes
1/2 sm Onion, chopped
1 Garlic Clove, minced
1/2 Green Pepper, chopped
2 c Chicken Stock
1 tb Cilantro, freshly chopped
1/4 c Low-Fat Monterey Jack
-Cheese, freshly grated

Bake tortilla strips in the oven at 325 F for 5 to 7
minutes or until crisp.

Puree tomatoes, onion, garlic and pepper in a food
processor or blender.

Bring stock to a boil in a 2-quart pot. Stir in the
tomato puree and cilantro.

Simmer on low heat for about 10 minutes.

Stir half of the tortilla strips into the soup.

Garnish with remaining tortilla strips and the cheese.

Yield: 6 servings, 3 cups

One Serving ñ/2 cup Calories: 71 Protein: 4 g Fat: 3
g Carbohydrate: 9 g Fiber: 1.3 g Cholesterol: 5 mg
Sodium: 313 mg Potassium: 210 mg

Exchange: 1/2 Starch/Bread 1 Vegetable

Source: “The U.C.S.D. Healthy Diet for Diabetes, a
Comprehensive Nutritional Guide and Cookbook,” by
Susan Algert, M.S., R.D.; Barbara Grasse, R.D.,
C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

– – – – – – – – – – – – – – – – – –

Title: Brown and White Rice Bread
Categories: Diabetic, Allergy, Rice, Vegetarian, Breads/bm
Yield: 15 servings

1 ts Sugar 1 tb Xanthan gum (2 tb Certo?);
1 tb Yeast (1 envelope) 2/3 c Skim milk powder;
1/4 c Warm water 1 1/4 c Warm water
1 1/2 c Brown rice flour; 1/4 c Margarine
1 1/2 c White rice flour; 3 Eggs;
1 ts Salt

Note: General Hints on a previous page says 1 tsp Certo or 1/2 tsp
xanthan gum can be used as a binding agent in baked recipes

Dissolve sugar in warm water. Sprinkle yeast over water. Stir
briefly. Let sit for 10 minutes until foamy on top. Mix dry
ingredients together in a large bowl.

Melt margarine in 1 1/4 cup warm water. Add this mixture to the
softened yeast and in turn add this to the dry ingredients. Beat
well. Add 3 eggs and beat well for 2 minutes. Cover. Let rise until
double (1 1/2 hours).

Beat again for 3 minutes. Pour into 9 x 5 inch greased loaf pan. Let
rise until dough reaches the top of the pan. Bake at 400 F for 15
minutes, cover with foil if top is getting too brown. Continue
baking for about 45 minutes longer. Remove from pan and leave
unwrapped just until cool.

1/2 slice – 1 starch choice, no further nutrition information given

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc. 6519B Mississauga Road, Mississauga, Ontario
L5N 1A6 (416) 567-7195 (area code may have changed to 905 in 1993)

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