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

– – – – – – – – – – – – – – – – – –

Title: Avocado Banana Spread
Categories: Diabetic, Spreads
Yield: 1 servings

1/2 c Mashed ripe banana 1/2 c Mashed ripe avocado
-(mash with fork) 1 tb Lemon juice

Blend ingredients in a food processor or blender. Heat to a boil in a
saucepan; turn to low and simmer, stirring occasionally, until mixture
reaches desired thickness. Yields 1/2 cup. Source: Sweet Sugarfree
Shared by: Shirley Goos

MMMMM

1 T sugar
1 C vinegar
1 t salt
1 T Worcestershire sauce
1 t dry Mustard
1 C salad oil
1 t paprika
1 clove garlic, grated
1 small onion,grated
1 can tomato soup
Combine ingredients in a quart jar; cover and shake. Tastes best after
refrigeration.

Title: Hot Dan’s Dressing
Categories: Dressings
Servings: 4

1/4 c Mustard; Prepared
2 tb Sugar
2 tb Vinegar
2 tb Half And Half; OR
2 tb Undiluted Evaporated Milk
1/4 ts Salt

Combine all the ingredients together and beat with a rotary beater until
light and fluffy. Serve on potato salad, cole slaw and use in deviled
eggs for a great treat.

Makes 1/4 Cup of Dressing.

—————————————————————————–

Indonesian Peanut Sauce-corrected

Recipe By : Diabetic Cooking from Around the World- Vilma Liacouras Cha
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup chunky peanut butter
1 clove garlic — minced fine
dash cayenne — ground
1/2 cup coconut milk

In a sauce pan, gradually heat the peanut butter, stirring constantly.
Season with garlic and cayenne. Gradually add 1/2 cup water and coconut
milk. Cook over low heat until sauce flavors blend. Taste and adjust
seasonings.

Serving 1/2 tablespoon.

Calories 83

Exchanges 1/2 vegetable
1 1/2 fat
Diabetic Cooking from Around the World- Vilma Liacouras Chantiles

– – – – – – – – – – – – – – – – – –

IPSWICH LEMON PIE (ENGLISH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Shortcrust pastry
Grated rind and juice
-of a lemon
2 oz Butter
4 Eggs beaten

Set oven to 400/F or Mark 6. Line a 7 inch flan dish
with the pastry. Put the lemon rind and juice, butter
and sugar into a saucepan and heat gently until the
sugar has completely dissolved, stirring as little as
possible. Allow the mixture to cool completely, then
strain the beaten eggs into it and stir gently until
combined. Pour the mixture into the pastry case, and
brush the edges of the pie with milk to glaze. Cook
for 10 minutes, then reduce the oven temperature to
350/F or Mark 4 for a further 15 to 20 minutes until
the filling is set and the pastry lightly golden.
Serve hot or cold with cream.

– – – – – – – – – – – – – – – – – –

Title: SPOTTED DICK
Categories: Puddings, British
Yield: 6 servings

8 oz Flour, self-rising
1 pn Salt
4 oz Margarine
2 oz Castor sugar (Superfine)
4 oz Sultanas; to 6 oz
6 T ;Water

Have ready a sheet of foil or a double thickness of grease proof paper
brushed with melted margarine.

Make the pudding crust: Sieve the flour and the salt. Rub in the
margarine. Add the sugar and sultanas. Mix in the water to make a
soft dough. Turn out onto a floured board and form into a roll. Wrap
loosely but securely in the grease proof paper or foil. Tie or seal
the ends. Place in the steamer and cover tightly. Steam for 1-1/2 to
2 hours. Serve with hot custard sauce or sprinkle with castor sugar.

Variation: At stage 3: Put the mixture in a medium-sized (1-1/2 pint)
pudding basin with a round of grease proof paper in the bottom and
brush all round inside with melted margarine. Smooth the top. Cover
with foil, or double grease proof paper brushed underneath with
melted margarine and steam for 1-1/2 to 2 hours. Serve with hot
Custard sauce or sprinkle with castor sugar.

Shared by Sylvia Mease (the Cookie Lady)
Fidonet COOKING echo

MMMMM

Title: HAMBURGER PATTIES
Categories: Main dish, Meats
Yield: 4 servings

1 lb Lean Hamburger
1 ea Small Onion, Chopped
1 ea Slice Bread, Cubed
2 tb Catsup
1/2 ts Salt
1 1/2 ts Prepared Mustard
1 ts Worcestershire Sauce
1 ts Prepared Horseradish

Mix all ingredients. Shape into 4 patties, about 3
1/2 inches in diameter. Place in square baking dish 8
x 8 x 2-inches. If desired, brush each patty with
additonal catsup. Cover loosely and microwave on high
(100%) 5 minutes; turn dish one-quarter turn.
Microwave until done, 2 to 3 minutes.

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