SPINACH OR BROCCOLI QUICHE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
3 c Flour
1/2 ts Salt
1 c Shortening
6 tb Water
1 Egg
1 tb Vinegar
—–FILLING—–
4 Eggs
1 1/2 c Half Half
2 tb Butter, melted
1 tb Flour
1 pk Spinach -or- Broccoli
1/4 ts Salt
1/4 ts Pepper
1 t Horseradesh
4 tb Sour cream
1/2 c Grated Swiss/Cheddar Cheese
3 tb Parmesan Cheese

ÿÿCrust ÿÿ

Mix flour and salt together, add shortening until crumbly. Add water,
vinegar and egg. Mix all together and roll out for a single crust and line
a 9″ pie plate. Bake in a preheated 450oF oven for 12 minutes.

ÿÿFilling ÿÿ

Blend the first 4 ingredients together. Add remaining ingredients. Pour
into shell. Reduce heat to 375oF and bake 40 minutes.

Source: “The Yankee Kitchen” 04-05-93 (#2) [Pam]

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Date: Fri, 02 Sep 94 02:52:20 EDT
From: MAYFLIES@aol.com

Soba noodles

1 tsp fresh garlic, minced
2 Tbs fresh ginger root, slivered
3/4 c carrots, match-stick sliced
soy or tamari to taste (2-4 Tbs)
broth, water or wine to saute with (1/4 c or so)
1/2 c green onion, sliced
1/2 c dry sherry, rice or white wine or water
1/2 c veggie or chicken like stock
1 tsp cornstarch
6-8 drops toasted sesame oil
1 Tbs honey (optional)

Put your water on to boil for the noodles. Prepare your garlic, ginger,
carrots and onion and set aside. Combine sherry (or other liquid) with the
broth and cornstarch and set aside. Hopefully your water is boiling by now
so you can cook your noodles while you saute your veggies.
In a medium pan saute the garlic, ginger and carrots with soy sauce and broth
(water or wine)over moderate heat for 4 min. If liquid evaporates add enough
to keep from burning. After 4 min. add green onion and saute 2-3 min more.
Add reserved liquid and cornstarch and cook for 2-4 minutes more. Add
sesame oil and honey and remove from heat. Check noodles for doneness, drain
well and toss with your sauce.
You can throw in some mung bean sprouts or sliced cucumber or just about
anything else you want.

Title: TOMATO KETCHUP
Categories: Sauces
Yield: 4 servings

10 lb Tomato; totally ripe
1 Bell pepper, red; seeded
– chopped
4 lg Onion; chopped
1 1/2 c Vinegar, cider
2 Garlic clove; crushed
1 ts Peppercorns
1 ts Allspice, whole
1 ts Cloves, whole
5 Cinnamon stick
1 ts Celery seed
1/2 t Mustard, dry
1/4 ts Cayenne
4 T Sugar, brown
3 T Sugar, white
1 ts Salt

Cut tomatoes in quarters and puree them in food processor along with
bell pepper. Strain puree through a coarse sieve to remove skins and
seeds. (You can dump the puree into a colander and work it through
with your hands until there is nothing left in the colander but a
dryish pulp of skins and seeds.) Now puree onions, combine with
tomato and pepper puree, and pour into a large stainless steel or
enameled kettle. Cook and stir occasionally over low heat until it is
reduced by about a third and is considerably thicker. Meanwhile put
garlic, peppercorns, allspice, cloves, cinnamon, and celery seed into
the vinegar in a small pot and simmer covered for 1/2 hour to steep
spices in the vinegar. Pour about half the spiced vinegar through a
tea strainer into the thickened tomato mixture. Stir. Also add sugar,
mustard, cayenne, and salt at this point. Here is where the tasting
comes in. You can adjust any of these ingredients to suit you. You
can add more spiced vinegar. Or a little plain vinegar. More or less
sugar, mustard, cayenne. Just sort of tinker with it. Cook it some
more, stirring often, until it looks like catsup should look. Taste
and adjust again. You may notice that it looks slightly curdled. Not
to worry. Hit it a lick in the food processor. Smooths right out.
Pour into sterile jars leaving 1/8″ of head space. Process in a
boiling water bath 15 minutes.

— The Only Texas Cookbook
Linda West Eckhardt
per Sam Waring
MMMMM

Title: BAKED BULGUR WITH PECANS
Categories: Vegan
Yield: 6 servings

1 c Bulgur wheat, uncooked
1/2 ts Dried basil
1/8 ts Salt
1/8 ts Pepper
2 c Boiling water
1/4 c Chopped pecans

Preheat oven to 350 degrees.

Lightly oil a 1 quart baking dish or spray with a nonstick cooking
spray. Place bulgur, basil, salt and pepper in prepared baking dish.
Add boiling water and mix well.

Cover tightly and bake 20 minutes.

Fluff with a fork, add pecans, and mix well.

Serve hot.

Per serving: 129 cal, 4 g prot, 4 g fat, 22 g carbohydrate, 51 mg
sod, 0 mg chol

From _Lean, Luscious and Meatless_ by Bobbie Hinman and Millie Snyder

DEEANNE at 13:11 EDT

MMMMM

PENUCHE DROP COOKIES (NO-BAKE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Light brown sugar
1 Stick butter
1/2 c Milk
3/4 c Chopped nuts
3 c Oats, quick
1 t Vanilla

Combine brown sugar, butter, and milk in a saucepan
and bring to a boil. Boil 1 minute. Pour over nuts,
oats and vanilla. Drop by teaspoonfuls on wax paper.
Cool. For chocolate drops use 2 cups white sugar and
1/2 cup cocoa. You could also add peanut butter and/or
chocolate chips, carob chips,
coconut, etc. to the oatmeal/nut mixture before
pouring the hot sugar mixture
over.

Recipe By :

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Title: CHILI-ADA
Categories: Main dish, Family, Diabetic
Yield: 6 servings

1 lb Ground beef
1 cn Peeled tomatoes-sm can
1/2 tb Chili powder
1 Onion, large – diced
2 x Green peppers, diced
2 x Celery stalks, chopped
1/2 cn Red kidney beans-sm can
1 Salt and pepper to taste
1/2 tb Soy sauce (optional)

Saute ground beef until browned. Drain off fat. Add
remaining ingredients except kidney beans. Simmer.
(Best simmered 2-3 hours, but 30 minutes-approx., is
all that is necessary.) Add kidney beans. Cook til
beans are heated through. Serve in bowls or over rice.

—–

Title: CURRY POWDER
Categories: Pickles
Yield: 1 servings

1/2 ts Ground clove
1/2 tb Ground cinnamon
1 tb Fennel seed
1/2 tb Dill seed; -=OR=-
1 tb -Dried dill leaves
1 tb Turmeric
1 tb Whole coriander
1 tb Cayenne pepper (or dbl amt)
1/2 ts Powdered ginger
1/2 ts Ground saffron
1/2 ts Celery seed
1 tb Dried fenugreek
1/2 tb Mustard powder
1 ts Cumin seed
4 Bay leaves

PLACE ALL INGREDIENTS in a small blender, processor or electric coffee
grinder and process to a powder. Store in an airtight container.
Makes 1/2 Cup

—–

ABC’S OF VEGETABLES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Vegetables
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Asparapus pieces
1 c Broccoli flowerets
1 c Carrots
1 c Spinach
Vegetable cooking spary
11 oz Can cream of mushroom soup
-condensed
2 tb Onions — finely chopped
1 t Thyme
1/2 c Water
Salt to taste
Pepper — ground fresh

Layer asparagus, brocoli, carrots, and spinach in a baking dish
covered with vegetable cooking spray. Blend remaining ingredients.
Pour over vetables. Cover. Bake at 350F for 30 to 40 minutes, or
until vegetables are tender.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 STARCH/BREAD
EXCHANGE + 1/2 FAT EXCHANGE; CAL: 42

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

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Title: LEFTOVER LO MEIN
Categories: Chinese, Pasta
Yield: 6 servings

1 lb Thin spaghetti or vermicelli
1 Onion, cut into julienne
1 Green pepper, cut into
-julienne
3/4 lb Mushrooms, sliced
1/2 Bun. fresh broccoli, cut
-into 1″ florets
3 Carrots, peeled and sliced
-thin on the diagonal
2 Cloves garlic, minced
2 tb Peanut oil
2 c Leftover ham, cut into
-julienne
1 tb Mrs. Dash
2 tb Soy sauce
3 c To 4 c leftover BBQ sauce.

Start spaghetti cooking first, cook according to
directions. In a wok on high heat stir fry the
vegetables in the peanut oil until crisp tender. Do
not over cook! Add ham, drained spaghetti,
seasonings, and BBQ sauce. Mix gently and heat
through. Serve immediately.

Posted by Michael Hackmann 4/26/93

—–

Spinach-Artichoke Dip (Chicago Style)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Light Sour Cream
3 oz Parmesan cheese
14 ounces Artichoke Hearts — drain, rinse, chop
10 ounces chopped spinach — thaw and well
drained
6 oz Monterey jack cheese — shred

Combine sour cream and 2 oz of parmesan cheese (reserve other ounce for
topping later) in a 2qt casserole dish. Stir in spinach and artichokes.
Mix well. Cover top with monterey jack and other ounce of parmesan
cheese. Bake for 15 minutes at 400~ and then broil for about 5 minutes
or until cheese is golden brown. Serve with tortilla chips and side
dishes of sour cream and your favorite salsa. This makes about 4 times
what you are served at a restaurant so you may want to adjust the
ingredients. (wrv)

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