Title: DAHL PALAK (SPINACH AND SPLIT PEAS)
Categories: Indian, Vegan, Vegetarian, Main dish
Servings: 4

1/2 c Split peas 1 tb Ginger, fresh and chopped
2 c Water 4 ea Garlic cloves, chopped
1/4 ts Turmeric 1 tb Garam Masala
1/2 ts Salt 1 tb Lemon juice
1 lb Spinach, chopped 1 pn Salt
3 tb Butter/oleo

Soak split peas in 2 cups water 1 hour.

Add turmeric and 1/2 ts salt to split peas. Boil 10 mins in same water
used to soak peas.

Add spinach and cook until most of the liquid has been absorbed and split
peas are done.

Meanwhile, heat butter/oleo in a skillet. Add ginger and garlic. Cook
until garlic is golden. Add Garam Masala (see recipe called “Garam
Masala”).

Immediately add the seasoned ginger and garlic to the spinach-split pea
mixture. Add lemon juice and salt to taste and serve.

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Title: PICKLED GARLIC
Categories: Condiments, Wine
Yield: 6 jars

2 lb Large garlic heads
1/3 lb Fresh ginger; peeled and
Thinly sliced
1 c Coarse salt
7 Dried red chilies
2 c White wine vinegar
1 c Dry white wine
2 1/2 tb Mustard seed

Combine garlic in large saucepan with enough water to
cover. Place over medium high heat and bring to a
boil. Let boil for 2 minutes. Drain thoroughly. When
cool enough to handle, peel each clove without
crushing. Transfer to a non-metallic bowl. Add ginger
and salt with enough water to cover. Refrigerate
mixture for 2 days.

Drain garlic mixture and rinse thoroughly in cold
water. Drain again. Pack ginger and garlic evenly
into 7 clean hot half-pint jars to 1/2 inch from the
top. Add 1 chili to each jar. Combine vinegar, wine
and mustard seed in medium saucepan and bring to rapid
boil over high heat. Ladle enough hot brine to cover
garlic mixture.

Run a plastic knife or spatula between mixture and jar
to release any air bubbles. Clean rim and threads of
jar with damp cloth. Seal with new, scalded, very hot
lid. Repeat with remaining jars. Transfer jars to
gently simmering water bath (180-190 degrees) and
process for 10 minutes. Let cool on rack. Check for
seal. Store in cool dry place. Makes about 6 jars.
Source: Cookbook USA.

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Title: SPICED BEETS
Categories: Diabetic, Vegetables, Side dish, Rice
Yield: 4 servings

1/2 c Wine vinegar;
(how about rice?)
1/4 c Water
1 Bay leaf;
1 Whole clove;
1 ts Black pepper;
3 tb Sugar Replacement
2 c Beets; sliced

Combine all ingredients except beets. Bring to a
boil. Add beets; simmer for 10 minutes, or until
tender. Micorwave: Combine all ingredients, except
beets. Cook on High for 2 minutes. Add beets. Cook
on Medium for 2 minutes. Food Exchange per serving: 1
VEGETABLE EXCHANGE; CAL: 36

Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and

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Title: JERK CHICKEN (WEIGHTWATCHERS)
Categories: Chicken, Lo/no-fat
Yield: 4 servings

2 oz Dry red wine
1/2 Jalapeno pepper, minced
2 tb Minced scallions
1 tb +1 tsp oil
1 tb Allspice
1 cl Garlic, minced
1 1/2 ts Coriander
1/2 ts Lo-sodium soy sauce
1/4 ts Nutmeg
4 4-oz boneless chicken breast
1/2 ts Cinnamon

1. In a small bowl, combine all ingredients except chicken until
mixture forms a paste.

2. Rub chicken evenly with spice mixture; cover and refrigerate at
least 8 hours, preferably overnight.

3. Preheat broiler. Broil chicken on rack 10-15 minutes, turning
once, until cooked through.

Each serving provides: 1 fat, 3 proteins, 15 calories. Per serving:
184 calories

Source: Weight Watchers Magazine, June 1993

MMMMM

Title: Papaya Relish
Categories: Fruits, Vegetables, Mexican
Yield: 6 servings

1/2 c Red Onion; Chopped
1 sm Red Chile; seed, fine chop
1 Papaya; peel, cut in 1/2″
– cubes
1/4 c Fresh mint leaves; snipped
1/2 c Red Bell Pepper; Chopped
1 tb Vegetable Oil
2 tb Lime Juice

Cook onion, bell pepper and chile in oil over medium
heat, stirring frequently, until tender. Stir in
remaining ingredients. Cover and refrigerate until
chilled, about 2 hours. Makes 3 cups of relish.

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French Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Creole Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 pk Active dry yeast

1/4 c Water,warm (105-115’F.)

2 tb Butter or margarine,softened

1 tb Sugar

1 ts Salt

3/4 c Water,hot

4 c Flour,all-purpose,sifted

Cornmeal or farina

1 Egg white,lightly beaten

1 tb Water

1. Soften yeast in warm water; let stand 5 minutes.

2. Meanwhile combine butter, sugar and salt in large bowl; pour hot water

over mixture.

3. Cool to lukewarm; stir, then blend in 1/2 cup of the flour, beating

until smooth.

4. Stir yeast; add to flour mixture, blending in thoroughly.

5. Add about half the remaining flour and beat until very smooth.

6. Mix in remaining flour to make a soft dough.

7. Turn dough onto lightly floured surface; let rest 5 to 10 minutes.

8. Lightly grease deep bowl large enough to allow dough to double.

9. Knead dough; shape into smooth ball and put in greased bowl; turning to

bring greased surface to top.

10. Cover with waxed paper or towel; let stand in warm, draft-free place

until doubled, about 1 1/2 hours.

11. Punch down; pull edges to center, then turn dough completely over.

12. Cover; let rise again until almost doubled (about 45 minutes).

13. Meanwhile, grease baking sheet lightly; sprinkle evenly with cornmeal.

14. Punch down dough; turn out onto lightly floured surface.

15. Roll out to 14×8-inch rectangle; roll up rectangle tightly into a long

slender loaf and pinch ends to seal.

16. Place loaf diagonally on prepared baking sheet.

17. With sharp knife, make diagonal slashes at 2-inch intervals.

18. Brush top with part of egg white mixture; cover loosely and let rise in

waram place until doubled in bulk.

19. Brush loaf again with remaining egg wash; bake in preheated 425’F. oven

10 minutes.

20. Brush again with egg wash; reduce temperature to 375’F. and bake 20

minutes longer, or until golden brown.

NOTE: To increase crustiness, place flat pan filled with boiling water in

bottom of oven.

– – – – – – – – – – – – – – – – – –

Bread In Jars: Chocolate Applesauce

Recipe By : 365 Ways To Prepare For Christmas
Serving Size : 8 Preparation Time :0:20
Categories : Holiday/Gift Ideas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
3 c granulated sugar
4 egg whites — whipped
1 tbsp vanilla
1 tsp almond extract
2 c applesauce — at room temperature
3 c unbleached flour
3/4 c cocoa powder — sifted
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt

Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack
from oven. Before starting batter, wash 8 (1 pint) wide mouth canning jars
with
lids in hot soapy water and let drain, dry, and cool to room temperature.
Gene
rously prepare jars with margarine. In a mixing bowl, combine margarine,
sugar,
egg whites, vanilla, almond extract, and applesauce. In another mixing bowl,
c
ombine flour, cocoa powder, baking powder, baking soda, and salt. Mix wet
ingre
dients with dry ingredients just until moistened. Spoon 1 level cupful of
batte
r into each jar. Carefully wipe rims clean, then place jars on baking sheet
(or
they’ll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot
wa
ter until they’re used. When cakes are done, remove jars which are HOT from
ove
n one at a time. If rims need cleaning, use moistened paper towel. Carefully
p
ut lids and rings in place, then screw tops on tightly shut. Place jars on a
wi
re rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth and then glue on
flowers
, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should
be sealed by now) and place a few cotton balls on top of the lid (makes it
poofy
on top), then a piece of cloth (about 3″ larger than the lid) on top and screw
the ring back on. Decorate as desired (example pinking shears).

– – – – – – – – – – – – – – – – – –

NOTES : There’s no need to refrigerate them, they keep well in pantry for 6
mont
hs.

From: michele.magallon@php.com (Michele Magallon)
Date: Wed, 26 Apr 1995 16:51:49 GMT

Last weekend my sister took me to a Chinese restaurant and demanded I
order the won tons stuffed with cream cheese. I was skeptical but went
ahead and tried them. They were wonderful and last night I decided to
try and make them at home. I simply used a bag of won ton wrappers, a
large tub of low-fat cream cream, juice of 1/2 lemon and around three
to four tablespoons of sugar, creamed together. I placed a spoonful of
cheese in the wrappers and sealed them with water, fried them for a few
seconds on each side and was in heaven. Quick, easy and cheap for an
appetizer. But be warned, if you don’t seal them tightly and the cream
cheese pours into the hot oil, your in for splashing grease. I learned
the hard way ;}.

MINTED PEARS WITH HONEY WALNUTS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–HONEY WALNUTS—–
2 ts Low or no fat margarine
2 tb Honey
1/2 c Walnuts
—–MINTED PEARS—–
4 c Water
3 Bags mint tea
1/2 c Honey
12 sm Pears (preferably Seckel
-or Forelle)
Lemon juice

To make honey walnuts: Butter a small cookie sheet.
Melt butter and honey in a medium skillet over medium
heat. Add walnuts. Cook, stirring often for 5 minutes
until walnuts start to carmelize. Spread nut mixture
on cookie sheets to cool.

To make minted pears: Bring water to boiling in a
large saucepan. Remove from heat. Add teabags and 1/2
c honey, stirring to dissolve honey. Cover and steep
for 5 minute. Peel pears, leaving stems intact. Rub
each with lemon juice to prevent discoloring.

Remove tea bags from tea. Bring tea to a simmer. Add
pears. Cover and simmer for 10-20 minutes until
tender. Time depends on the ripeness and size of the
pears.

To serve: Pears may be served hot or cold in poaching
syrup. Spoon 3 pears into each of 4 serving dishes (or
one apiece if using larger pears) Sprinkle with honey
walnuts.

– – – – – – – – – – – – – – – – – –

Title: FROZEN TORTONI CREAM
Categories: Cheese, Desserts
Yield: 8 servings

4 oz Cream cheese
1/4 c Sugar
1/4 c Amaretto liqueur
1 1/2 c 35% Real Whipping Cream
3/4 c Peanut brittle, fine chopped
1 tb Lemon/orange peel, grated

Ingredient notes: Fruit liqueur or extra strong coffee
may be used in place of Amaretto. Toasted almonds or
coconut, finely chopped, may be substituted for peanut
brittle. 1. Whip cream cheese with sugar until light.
Beat in Amareto. 2. Whip cream until light. Fold into
cream cheese base. Gently fold in finely chopped
peanut brittle. 3. Pipe or spoon mixture into 8 gold
or silver foil large muffin cups. Freeze 2 hours or
until frozen. 4. Remove from freezer 5 minutes before
serving. Sprinkle with orange or lemon peel. Tortoni
cream can be frozen for 2-4 weeks.

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