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

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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.

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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

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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

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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)

MMMMM

Title: OUR LEMON PIE
Categories: Diabetic, Desserts, Pies
Yield: 8 servings

3 tb Margarine;
10 Graham cracker squares;
1/2 c Skimmed evaporated milk;
-cold
1 pk Dream Whip;
27 pk Equal sweetener;
2 Egg yolks;
2 lg Lemons; 1/2 cup juice
3 Egg whites;
3 tb Sugar;

Melt margarine on medium to low heat. Roll graham
crackers into crumbs with rolling pin. Mix crumbs and
melted margarine. Pat to make crust on bottom and
sides of pie pan. Chill.

Add cold evaporated milk to Dream Whip (do not add
vanilla). Sprinkle in 24 pkg. Equal. Mix and beat
according to directions. Beat egg yolks slightly, and
gradually stir in lemon juice. Gradually fold in the
whipped Dream Whip. Spread in pie crust. Turn on
broiler so it will get hot. Beat 3 egg whites frothy
(use clean beaters so whites will beat up as fluffy as
possible). Add 1 tbs. sugar and beat until blended
in. Add another tbs. sugar and 3 Equal pkg. and beat
until soft peaks form. Spread meringue over top.
Spread meringue to stick to the edges so it won’t
shrink when you broil it.

Put under broiler for 30-60 seconds until meringue is
lightly browned. IT DOESN’T TAKE LONG AT ALL AND IS
EASY TO BURN. The flavors will blend better if you
chill for 5 hours.

Nutrients per serving: Calories 144, fat 5g,
cholesterol .6mg, carbohydrate 27g, sodium 81mg.

Exchanges: Bread 1, fruit 1/2, milk 1/2, fat 1.

Source: “There IS Life after Lettuce” by Pepper
Durcholz, Alberta Gentry, Carolyn Williamson, M.S.

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SCOTCH SCONES

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Sifted all-purpose flour
1 tb Baking powder
3/4 ts Salt
1/4 c Sugar
1/3 c Shortening
1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/4 c Currants
2/3 c Milk

Sift together flour, baking powder, salt and sugar into bowl. Cut in
shortening until mixture resembles coarse crumbs. Stir in oats and
currants. Add milk; stir only until dry ingredients are moistened.

Turn out on lightly floured board or canvas. Knead gently a few seconds.
Roll out to 1/4-inch thickness. Cut with floured diamond-shaped cutter.
Brush lightly with melted butter; sprinkle with sugar. Place on ungreased
cooky sheet.

Bake in preheated hot oven (425 F.) 12 to 15 minutes. Serve piping hot.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: FENNEL NICOISE
Categories: Salads, Side dish, Vegetables
Yield: 4 servings

3 lg Heads Florence fennel
— (Finocchio)
2 md Onions
2 Garlic cloves
5 tb Olive oil
1 lb Tomatoes
1/4 pt Dry white wine
1 pn Thyme
Salt pepper

Trim the fennel cut each head into quarters. Boil in salted water
for 10 minutes drain very well.
Chop the onions garlic finely. Heat the oil saute them until
they rae golden soft. Add the fennel stir well over low heat.
Skin the tomatoes, remove the seeds, chop the flesh roughly add to
the saute mixture.
Add the wine, thyme, salt pepper. Stir well, cover simmer for 1
hour. Put into a serving dish chill before serving.

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MANHATTAN CLAM CHOWDER VI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Fish
Soups Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sl Bacon, finely diced
1 sm Onion, finely chopped
1 c Finely chopped celery
3 tb Flour
2 c Tomato juice or
2 c Vegetable juice cocktail
8 oz Bottle clam juice
8 oz Can minced clams, undrained
1/4 ts Ground thyme leaves
Salt and pepper to taste

1. In a deep, 2 1/2-quart, heat-resistant,
non-metallic casserole place diced bacon. Heat,
uncovered, in Microwave Oven 2 minutes or until bacon
is crisp. 2. Add chopped onion and celery and heat,
uncovered, in Microwave Oven 2 minutes or until
vegetables are tender. 3. Blend flour into vegetable
mixture and stir until smooth, Add vegetable cocktail
gradually, stirring until smooth. Add remaining
ingredients, 4. Heat, covered, in Microwave Oven 5
minutes. Stir. 5. Heat, covered, in Microwave Oven an
additional 10 minutes. 6. Adjust seasonings if
necessary.

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