Minted Cucumber Salad

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:40
Categories : Salads Vegetables
Healthy And Hearty Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large cucumbers
1/2 teaspoon salt
2 cups plain yogurt
2 teaspoons rice wine vinegar
1/8 teaspoon white pepper
1/2 teaspoon sugar
1/4 cup fresh mint — chopped
2 tablespoons fresh parsley — chopped

Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain
for half an hour.
Line a sieve with a coffee filter. Pour yogurt in and allow to drain
for half an hour. In a glass or pottery serving bowl, combine yogurt with
remaining ingredients. Stir in cucumber. Cover and refrigerate if not served
at once.

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Indonesian Satays No. 1937 Yields 12 Servings

1/2 lb Beef Tenderloin 1 Tbls Garlic, Pressed
1/2 lb Pork Tenderloin 1 Dash Pepper
1/2 lb Chicken Cutlet (Breast 1/4 Cup Water
Meat) 1 tsp Sugar
1/2 Cup Soy Sauce 1 Bunch Green Onions
1 Tbls Ginger Root, Grated

Cut the beef, pork and chicken into silver dollar sized medallions about 1/4″
thick.
Pound each lightly to flatten.
Insert a bamboo skewer into each medallion, keeping the medallions as flat as
possible.
Combine the soy sauce, ginger, garlic, pepper, water and sugar in a small
bowl.
Arrange the satays in the marinade with their skewers resting on the edge of
the bowl.
Cover with plastic wrap.
Refrigerate 3 hours or longer.
Wash and trim the green onions.
Make several lengthwise cuts through the green ends.
Place, green side down, in a small bowl of ice water.
Cover.
Refrigerate.
Preheat the broiler.
Arrange the satays on the broiler pan with the skewers all on one side.
Cover the skewers with foil.
Broil 3″ from the heat for 3 minutes.
Turn.
Broil until done to taste (roughly 2 minutes longer).
Remove chicken and beef satays.
Cook pork satays until well done.
Arrange on a board or platter.
Garnish with the green onions.
Serve.

Title: Pizza Hut Pizza Crust
Categories: Easy, Resort
Yield: 6 Servings

1 1/3 c Warm water
1/2 ts Salt
4 c Flour
1/3 ts Oregano
1 tb Sugar
1 pk Dry yeast
1/3 ts Garlic salt
2 tb Olive oil

Mix 1 c flour and remaining ingredients in food processor; beat 1 min. Add
flour gradually and process until dough leaves the side of the container.
Place in greased bowl, turn to grease top, and cover with plastic wrap. Let
rise in refrigerator overnight. Divide dough in thirds. Press with heel of
hand onto greased pizza pan until crust fills pan. (Unless, of course, you
are talented enough to toss it into the air.) Bake in 350F oven for 5
minutes. Freeze. When ready to make pizza, remove from freezer and quickly
cover with pizza sauce and toppings. Bake on oven rack without pan.

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UPSIDE-DOWN ORANGE BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 AM Multigrain Biscuit Mix
— (one recipe)
2 tb Butter
1/4 c Maple syrup
3 tb Orange juice
1 t Grated rind

Combine last four ingredients; mix well. Pour about 1
1/2 tablespoons orange mixture into each well oiled
cup of a 6-cup muffin pan. Make one recipe biscuits
according to instructions on bag. Place one biscuit
in each muffin cup. Bake at 400 degrees F. about 10
minutes. Invert pan on plate. Serve warm.

Source: Arrowhead Mills “The Natural Way to Start Your
Day” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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Title: German Cabbage Soup
Categories: Diabetic, Main dish, Vegetables, Soups/stews, Crockpot
Yield: 1 servings

2 oz Ground Beef Round 1 1/4 c Beef broth;
2 tb Onion 2 lg Cabbage leaves;
1 ds Each mustard, soy sauce, (Cut in pieces)
1 ds Each salt, pepper 1/2 md Tomato; cubed
1 tb Dry red wine; 1/2 ts Fresh parsley;

Combine ground round, onion, mustard, soy sauce, salt, and pepper; mix
thoroughly. Form into tiny meatballs. Add wine to broth; bring to
boil. Add wine to broth; bring to boil. Add meatballs to broth, one
at a time. Bring to a boil again. Cook meatballs 5 minutes; remove
to soup bowl. Add cabbage and tomatoes to broth. Simmer 5 minutes.
Pour over meatballs. Garnish with parsley.

Personally I think this is two much work for 1 1/2 cups of SOUP for
one human!!!
Food Exchange per serving: 1 MEAT EXCHANGE + 1/2 VEGETABLE EXCHANGE
CAL: 55

Source: The Complete Diatebic Cookbook by Mary Jane Finmand

MMMMM

Title: BAILEY’S IRISH CREAM MOUSSE PIE
Categories: Pies, Irish, Desserts
Yield: 4 servings

3 Eggs, separated
3/4 c Bailey’s Irish Cream
1 c Walnut meats, chopped
1/8 t Salt
2 c Kool-Whip
2 T Shaved chocolate*

*Semi-sweet. — Beat egg yolks until lemon-colored. Add salt and Bailey’s.
Cook in top of double boiler until yolk mixture thickens. cool. Beat egg
whites until stiff. Combine egg/Bailey’s mixture, egg whites, and 2/3 of
the Kool Whip, using a folding motion. Fold in 3/4 cup of the nut meats.
Scrape into a baked pie shell. Cover with remaining whipped topping.
Sprinkle with remaining nut meats and chocolate shavings. Freeze for 4
hours (no more than 8, though).

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Title: Citrus Ice
Categories: Diabetic, Desserts, Snacks
Yield: 5 servings

1/4 c Granulated sugar replacement 1 c Ea unsweetened orange
1 c Water Grapefruit juices
1 Env unflavored gelatin 1/4 c Lemon juice

Combine sugar replacement,water gelatin in a saucepan.Bring to a
boil, reduce heat and simmer for 5 minutes. Cool slightly and then
add in the juices. Transfer to freezer trays and freeze until mushy.
Scrape into mxing bowl and beat until just loosened. Return to
freezer tray.

Calories 41 per serving Exchange 1 fruit

source: diabetic dessert cookbook

MMMMM

Title: Cheese Mushroom Suffle
Categories: Vegetarian
Yield: 4 servings

5 tb Butter 3 tb Whole wheat flour
1/2 lb Mushrooms, finely chopped 1 c Milk
1 tb Green onion, chopped 2 tb Sherry
1/2 ts Mixed vegetable seasoning 5 Eggs, separated
1 ds Ground nutmeg 1 1/4 c Shredded Swiss cheese

In frying pan, melt butter; add mushrooms and onion, stirring until all
liquid evaporates, about 5 minutes. Add seasonings and flour; stir until
blended. Gradually stir in milk and sherry. Blend in egg yolks one at a
time. In a separate bowl, beat egg whites until stiff peaks form. Fold
whites into mushroom mixture until just blended; fold in about 4/5 of
cheese. Spoon mixture into buttered individual souffle dishes or single
large souffle dish. Sprinkle remaining cheese on top. Bake small dishes
for 25-30 minutes at 375 degrees. Bake large souffle at 350 degrees for
35- 40 minutes or until puffy and golden. Serve immediately.

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Title: LEMON LIME ORANGE CHICKEN
Categories: Poultry, Chinese
Yield: 3 servings

3 Chicken, breasts, whole,
— deboned, skinned
2 ts Oil, peanut
1 ts Ginger, minced
1 ts Zest, orange
1 ts Zest, lime
1 ts Zest, lemon
1/4 c Wine, rice

————————-MARINADE————————-
1 tb Wine, rice
1 ts Soy sauce
1 ds Pepper, white
1 ts Cornstarch

—————————SAUCE—————————
2 tb Juice, orange
2 tb Juice, lime
2 tb Juice, lemon
1 tb Sugar, brown
2 tb Stock, chicken

Cut the chicken breasts into strips about a 1/2
inch wide. Place them in a bowl and add all of the
marinade ingredients: the rice wine, soy sauce, white
pepper and cornstarch. Stir to coat the chicken
pieces with the equally. Put the bowl in the
refrigerator for an hour or more.

Into a hot wok, pour in about 1 tablespoon of
peanut oil, and 1 teaspoon of minced ginger. Allow
the ginger to sizzle for about 30 seconds and then add
the marinaded chicken pieces. Stir the chicken pieces
around so they come apart and don’t stick together.

Add the zests of lime, lemon, and orange for
flavor. Stir for a minute and then add the wine
(allowing it to flame if your kitchen permits.)

Continue to stir for another minute and add the
sauce ingredients one at a time as you continue to
stir and cook until the chicken is done.

Place the cooked chicken on a bed of cooked white
rice and garnish with lemon, lime, and orange zest.
Enjoy!

Source: “Yan Can Cook,” Martin Yan : PBS Series,
11/8/94

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SHARON’S MINESTRONE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1 c Chopped onion
2 Garlic cloves, finely
-chopped
6 Bacon slices
1 c Chopped celery
1 c Chopped carrots
2 c Beef stock
1 c Tomato juice
1 (14oz) can kidney beans,
-drained
2 ts Basil
1/2 ts Oregano
1 c Barley
2 tb Chopped parsley

salt and pepper to taste

In a large saucepan, saute onions and garlic in
vegetable oil. In a small frying pan, cook bacon,
drain off fat and cut bacon into small pieces. (To
save a step, I cut the bacon into bite size chunks
first and then cook them in the same pot that the soup
is going to be in. Gives it a bit more flavour. Just
drain off excess fat.) To the saucepans,add bacon,
celery, carrots, beef stock and tomato juice; cook
until vegetables are just tender, about 10 minutes.
Add the rest of the ingredients and cook until barley
is tender, about 20-30 minutes. Serves 6-8.

Origin: Sharon Stevens Shared by: Sharon Stevens

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