Date: Wed, 19 Oct 94 17:31:58 MST
From: “Crosby!”

Mexican Salsa (2 cups)

2 – tomatoes – ripe and red
1/2 – onion
1 – clove garlic
1/4 – green bellpepper
2 – tablespoons cilantro
1 – jalepeno (or as many as you like)
salt to taste (try garlic salt, too)
juice of 1/2 lime (or 1/4 lemon)

Mix all of the above and try some fat free chips. Great on potatoes, rice
and anything else in the refrigerator.

Title: Strawberry Jelly
Categories: Diabetic, Fruits, Jam/jelly
Yield: 5 1/2 cups

2 Envelopes unflavored gelatin 4 c Strawberries; hulled washed
1/2 c Lemon juice; -and strained
ds Of salt; Non-nutritive sweetener
1 tb Arrowroot; -equivalent to 4 cups sugar

Mix gelatin, lemon juice, salt, and arrowroot; add strawberries.
Boil, stirring constantly, about 3 minutes. Remove from heat; stir in
sweetener. Fill and seal jars.
Food Exchange per serving: 1 TABLESPOON = TRACE FRUIT; CAL: 5

Source: Recipes for Diabetic by Billie Little

MMMMM

Title: Crystal Pink Cadillacs
Categories: Cookies
Yield: 1 servings

Brown Sugar Sweeties Recipe

Roll dough out; using 3″ car cutter. Bake 8-10 minutes. spread cooled
cookies with plain Royal Icing. Immediately sprinkle with pink sugar
crystals; decorate with small round candies black licorice strips.

MMMMM

Cream of Shrimp Soup

Recipe By : bjs
Serving Size : 6 Preparation Time :0:00
Categories : Food Processor Cooking Main Dishes
Seafood Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter
1 medium onion — finely chopped
1 medium potato — finely cubed
2 pounds shrimp — peeled and deveined
2 cups heavy cream
1 bay leaf — crumbled
1 tablespoon parsley — chopped
2 carrot — finely chopped
1 tablespoon Worcestershire sauce
1 cup dry white wine
1/2 tablespoon dried thyme
1 cup water
dash hot sauce
salt and pepper — to taste

In a large saucepan, melt the butter over medium heat. Add carrots, onion,
celery and potato and saute until the onion is translucent 2-3 minutes. Add
white wine, water, cream, thyme, bay leaf and all but a handful of shrimp.
Bring
to a boil, reduce the heat, cover and simmer gently for 20 minutes. In small
batches, puiree in a food processor. Return soup to the pan and season with
salt, pepper, hot sauce and Worcestershire sauce. Cut the remaining shrimp into
small chunks and add to the soup. Simmer gently until cooked through, 2-3
minutes. Garnish with parsley.

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Title: SMALL CURD COTTAGE CHEESE
Categories: Dairy
Yield: 8 servings

Karen VISOCKY
1 Gal. milk, whole or skim
1/2 c Instant non-fat dry milk*
1 c Buttermilk
Salt

*Optional, but does add a little extra body. Pour the
milk into a 6 quart, heavy pot. Add the dry milk if
you are using it. Set the 6 quart pot into a larger
pot, double boiler fashion, filling the larger pot
with enough water to come up the side of the smaller
pot about 1/2 – 2/3 of the way. To get the milk to 86
deg., turn the heat on under the larger pot for 2 – 3
mins. Stirring the milk slowly. Then turn off the
heat, not stirring and wait a few minutes. Check the
temp., and if it is not warm enough repeat the
procedure. This is where a floating dairy therm. is
very useful. It will be very accurate as well as not
need to be removed from the milk and will not cool it
when put back in. If you start with relatively warm
water in the lower pan, it should not take more than
one or two times of heating the pan to reach the
desired temp. At 86 deg., add the buttermilk to the
milk. Stir it in well, then leave the therm. in the
milk. By covering the pot and checking the temp. a few
times, hold the temp. at 86 deg. for 12 hours. This
allows the curd to form. The curd should be a bit
firm, or custard like. Cut the curd into 1/2″ pieces.
Allow the cut curd to set for about 30 mins. after
cutting to allow more of the whey to seperate, keeping
the temp. at 86 deg. Then slowly begin to cook the
curd until the temp. reaches 100 – 104 deg. F. Use the
same method of heating as before. Don’t hurry the
process.Allow about 30 mins. to reach 100 – 104 deg.
If hurried, it will cause the curd to shrink on the
outside and harden and be mushy inside. Stir gently
once in awhile for even heating and to prevent the
curd from sticking together. This will also allow you
to cutup any oversize curd. As the temp. rises, it
will require more frequent stirring as it firms and
separates from the whey. Remove curds from the heat as
soon as they firm and reach the desired temp. Line a
large colander with 2 – 3 layers of clean cheese
cloth. Using a measuring cup, scoop out the curd into
the colander. Allow to drain for several mins, then
rinse curd by immersing the cheese cloth curd in
lukewarm water. Allow to drain for several more mins.
Place drained curd into a large bowl. Sprinkle with 1
Tab. plain salt and mix with hands or spoon to blend
evenly. Put into a covered container and chill. When
cool, taste for salt and add if needed. Then add a few
tblespoons of heavy cream or sour cream, if desired.
Yield is about 1 1/2 pounds. This is very different
from “store bought” with a much better texture and
flavor. Once you start making this, you may never buy
it from a grocery again. From Karen Visocky DDVD62B.

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Rice Pudding

Recipe By : Julie
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Healthy And Hearty
Low Fat Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup dry milk
3 cups water
1 cup rice
3 cups water
2/3 cup sugar
1 1/2 tablespoons butter
1 teaspoon vanilla

Mix together the dry milk and three cups water, set aside. Heat remaining
three cups water to boiling and add rice. Return to a boil and cook,
covered for 25 minutes stirring occasionally. Add milk mixture, sugar and
butter. Cook at medium heat 30 minutes stirring often. Add vanilla.
Pudding may be soupy. Pour into bowl and sprinkle with cinnamon and
nutmeg. Let cool to serving temperature. Pudding should be served warm.

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I should have added the following notes: Add raisins if desired near the
end of the cooking time about 1/2
to one cup. I usually double this recipe. Use a very large dutch oven if
you double. The nutmeg is
important to me but I liked the idea of using cardamon – I may try that next
time.
Sojourn Systems Ltd.

Blades’s Black Beans

Recipe By : Rueben Blades recipe/tpogue@idsonline.com
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound black beans — dried
6 cups chicken stock
4 tablespoons oilive oil
1 cup yellow onion — minced
1 plum tomatoes — chopped
1/2 cup green bell pepper — minced
1/4 cup cilantro — chopped
1 tablespoon balsamic vinegar
1 tablespoon sugar
2 teaspoons soy sauce
1 1/2 teaspoons oregano
1/8 teaspoon lemon pepper seasoning
1 clove garlic — minced
1/4 pound ham — in 1/2″ pieces
salt to taste
sour cream and cilantro sprigs, for
garnish

1. Soak the beans overnight in cold water. Drain.

2. Place the beans in a large, heavy pot,cover with water and simmer for four
hours, adding some stock to cover the beans as the liquid is reduced.

3. Meanwhile, heat the oil in a skillet over medium high heat. Saute the onion
until golden, then add the remaining ingredients except the ham, salt and
garnishes. Simmer for three minutes, stirring.

4. Stir the ham and the contents of the skillet into the beans. Simmer,
covered, for two hours, stirring and adding more stock to cover the beans as
necessary.

5. Season with salt and serve with sour cream and sprigs of cilantro.

– – – – – – – – – – – – – – – – – –

Per serving: 271 Calories; 4g Fat (12% calories from fat); 19g Protein; 42g
Carbohydrate; 8mg Cholesterol; 845mg Sodium

Serving Ideas : A Note: Remember not to salt beans before they are cooked.

NOTES : This is the recipe of the actor Ruben Blades.

Rum Custard Sauce For Fruit

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits
Microwave Recipes With Alcohol
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Half And Half
3 Tablespoons Sugar
1 Dash Salt
2 Eggs
1 Egg Yolk
2 Tablespoons Dark Rum
4 Cups Mixed Fruit — (fresh) * see note

* fx. peaches, strawberries, nectarines, seedless grapes, bananas
and pineapple (chilled).

Place half and half in a 4-cup glass measure. Add sugar and salt and
microwave at high for 3-4 minutes or until steaming. Beat eggs and
egg yolk until smooth. Gradually beat a little of the hot half and
half mixture into the egg mixture. Pour the egg mixture back into the
hot cream and microwave at high for 60-90 seconds or until sauce is
slightly thickened, stirring twice. Stir in rum. Chill. Spoon over
chilled fresh fruit in individual dessert dishes.

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Joegie

Recipe By : HUB Eateries, Penn State University
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 inch white or wheat italian sub roll
1 1/2 ounces capocollo
1 1/2 ounces genoa salami — sliced
1 1/2 ounces provolone cheese — sliced
shredded lettuce
sliced tomatoes
hot peppers (opt.)
italian dressing

Slice open sub roll lengthwise. Layer roll with meat and cheese slices and
top with lettuce, tomatoes and hot peppers. Sprinkle with dressing.

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COCK-A-LEEKIE (CHICKEN LEEK SOUP)

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Chicken — fryer, cut up
1 Carrot — sliced
c Barley
2 ts -Salt
1 Bay leaf
4 c -Water
1 Celery —
2 ts Chicken bouillon
1/4 ts -Pepper
1 1/2 c Leeks — sliced with tops

Heat all ingredients except leeks to boiling in Dutch
oven. Reduce heat. Cover and simmer 30 minutes. Add
leeks. Heat to boiling; reduce heat. Cover and simmer
until thickest pieces of chicken are done, about 15
minutes. Remove chicken from broth and cool slightly.
Remove chicken from bones and skin; cut chicken into
1 inch pieces. Skim fat from both. Remove bay leaf.
Add chicken to broth. Heat until hot, about 5 minutes.

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