SOPA DE PASTA (MEXICAN)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk 200 grs. pasta (fideo o
Figures)
1 c Tomato sauce
1 md Onion
4 c Or 5 cups chicken or meat
Broth
Vegetable oil
1 t Sesoning like chicken broth
Dried

In a little amount of vegetable oil saute the pasta
and when it is done take away and let stand in a
papper towel. Saute the onion previously chopped and
when it is transparent add the tomato sauce, cook and
add the broth salt and pepper and seasoning. Add the
pasta and cook for 20 min more or less.

You can add some fresh vegetables when cook for to add
flavor and vitamins, like spinach or carrots.

Patricia Wriedt.

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Title: RED SWEET SOUR SAUCE B1
Categories: Chinese, Sauces, Side dish
Yield: 6 servings

1/2 c Red wine vinegar
1/2 c Catsup
1/3 c Sugar
15 dr Red pepper sauce

Mix all ingredients in a small bowl. Serve immediately
or make in advance, cover, and refrigerate.

Temperature (s): ROOM Effort: EASY Time: 00:05 Source:
LEEANN CHIN Comments: MINNEAPOLIS, MINNETONKA
Comments: WINE: WAN FU

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Shrimp with Fettuccine

Recipe By :

Serving Size : 4 Preparation Time :0:00
Categories : Seafood Shrimp
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Butter
24 md Shrimp — peeled, deveined
2 Garlic cloves
4 ts Parsley — minced
4 md Onions — sliced
4 Mushrooms — sliced
4 tb Tomatoes — peeled, seeded,
chopped — fresh
4 oz Scallions — coarsely chopped
2 ts Creole Seasoning **
2 oz shrimp stock
2 c fettuccini — cooked
1/4 c white wine
2 oz Butter

Place the butter, shrimp, garlic, parsley, onions, mushrooms,
tomatoes, scallions and seafood seasoning in a large saucepan. Stir
the mixture gently for 30 seconds.

Add the shrimp stock and cook until onions are transparent.

Add the cooked fettucine and white wine and simmer until the
sauce is almost absorbed and the shrimp are pink.

Remove the pan from the fire and add butter. Stir gently until
the butter is melted and creamy.

Serve immediately.

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Per serving: 528 Calories; 28g Fat (44% calories from fat); 33g Protein;
46g Carbohydrate; 181mg Cholesterol; 1187mg Sodium

Fire Fighter’s Chili No. 2682 Yields 4 Servings

1/2 Lb Italian HOT Sausage 1/2 Cup Water
1/2 Lb Lean Ground Beef 1/2 tsp Beef Flavor Instant
1 Tbls Drippings (See Cooking Bouillon Granules
Instructions) 1/3 Cup Worcestershire Sauce
1/3 Cup Onion, Chopped 3 Tbls Chili Powder
2 Cloves Garlic, Minced 1 Tbls Honey
32 oz Canned Tomatoes, 1/4 tsp Dried Red Pepper
Undrained, Chopped 1/4 tsp Celery Salt
16 oz Canned Kidney or Pinto 1/4 tsp Tabasco Sauce
Beans, Drained – Salt
Rinsed – Pepper
1/2 Cup Dry Red Wine

Remove the sausage from its casing.
Brown the sausage and ground beef in a large skillet over medium heat.
Remove and drain, reserving the measured amount of drippings specified in the
ingredients list.
Return the drippings to the skillet.
Add the onion and garlic.
Cook for 3 minutes.
Return the meats to the skillet.
Stir in all the remaining ingredients except the salt and pepper.
Bring to a boil over medium-high heat.
Reduce heat to a simmer.
Cover.
Simmer for 30 minutes, stirring occasionally.
Season to taste with salt and pepper.
Serve hot.

Date: 21 Sep 94 08:07:18 EST
From: RBERNDT

Carrot Cake

4 C grated carrots
2 C sugar
1 cab (8 oz.) crushed pineapple
1 C Solo, Simon Fischer or Baker brand prune plum lekvar filling
4 large egg whites (I use Balas dry egg whites)
2 t vanilla
2 C flour (I use part whole wheat)
2 t baking soda
2 t cinnamon
1/2 t salt
(3/4 C flaked coconut, optional)

Prehat oven to 375. Coat a 9 X 13 pan with vegetable spray. Combine carrots,
sugar, pineapple, lekvar, egg whites and vanilla; blend thoroughly. Add
remaining ingredients; mix completely. Spread batter in pan; bake about 45
miutes until toothpick…etc. makes 12 servings.

Title: Baked Sandwiches
Categories: Diabetic, Sandwiches, Low fat
Yield: 12 servings

1 1/4 c Water at 110 to 115 F
2 1/4 ts Quick-rise yeast (1 pkg)
2 c All-purpose flour
1 ts Salt
1 Egg
2 tb Vegetable oil
1 1/2 c Graham flour
FILLING
1 1/2 lb Lean ground beef
1/2 c Chopped onions
1 c Tomato sauce
1/4 c Catsup
1 ts Garlic salt
1/2 ts Leaf oregano
1 pn Pepper

May be frozen. Defrost in the fridge, on the way to a picnic or in
the microwave if you want them in a hurry.

Combine water and yeast in mixer bowl and let stand 5 minutes. Add
all purpose flour and mix at medium speed for another 4 minutes. Turn
the dough out onto a lightly floured board and knead a few times,
form into a ball and place in a well-greased mixing bowl. Turn the
ball over to grease the top, cover with a cloth and let stand at room
temperature to rise until doubled in volume.

While the dough is rising, cook the meat and onions over medium heat,
stirring frequently, until the onions are soft and the meat is
browned. Drain. Discard fat and juice, return meat and onions to the
pan. Add tomato sauce, catsup, seasoning and cook over medium heat
until the meat is dry with no noticeable liquid. Set meat mixture
aside to cool until dough is ready.

After the dough has doubled in volume, transfer it to a lightly
floured working surface. Knead lightly. Form into a roll and cut
into 12 equal portions. Form each portion into a little ball, cover
with a cloth and let rest for 10 minutes.

Roll each ball out to form a circle 5 to 6 inches across. Put about
1/4 cup of the meat mixture in the center of the circle. Pull the
dough up around the filling and press together at the top. Place on
a well greased cookie sheet, cover with a cloth and let stand about
30 to 40 minutes at room temperature or until doubled in volume. Bake
at 350 F for 40 to 45 minutes or until lightly browned and firm.
Serve hot, using 1 sandwich per serving, or refrigerate or freeze to
be used later.

1 sandwich – 293 cal, 2 bread, 2 lean meat exchanges 27 grams
carbohydrate, 21 grams protein, 9 grams fat, 574 mg sodium.

Low-sodium diets: Omit salt garlic salt. Use low-sodium tomato
sauce and catsup and 1/4 ts powdered garlic. Low-cholesterol diets:
Omit egg. Use 2 egg whites or 1/4 cup liquid egg substitute.

Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987
Shared but not tested by Elizabeth Rodier, Dec 93

MMMMM

PINEAPPLE WITH MINT AND COCONUT

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large ripe pineapple
3 tablespoons fresh mint leaves
1/4 cup shredded toasted coconut

Toss pineapple chunks with fresh mint and coconut. Chill until ready to serve.

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NOTES : THE DESSERT SHOW #DS3001

INDIAN CHUTNEY – MICROWAVE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Apples- cored chopped
1/2 c Onion- chopped
1/2 c Raisins
1/3 c Vinegar
1/4 c Brown sugar- packed
1/4 c -Water
2 tb Candied citron -opt
1 t Curry powder
1/2 ts -Salt
1/2 ts Ginger — ground
1/8 ts Cinnamon — ground
1/8 ts Cloves — ground
1 Garlic clove-peeled minced

Cook all ingredients on high covered (100%) for 5
minutes. Stir. Cook uncovered for further 3 minutes.
MAKES: 1 3/4 cups

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Title: ZIPPY CAULIFLOWER
Categories: Vegetables
Yield: 6 servings

3 c Cauliflower
1/2 ts Low fat margarine
1 tb All purpose flour
1/8 ts Red (cayenne) pepper
1/4 ts Salt
1/8 ts Pepper
3/4 c Skim milk
1/2 c Shredded low fat cheddar ch
2 tb Chopped green chilies
1/4 c Fresh bread crumbs

Preheat oven to 350F. Steam cauliflower just until
tender; drain. Melt margarine in a medium size
saucepan over medium heat. In a jar with a lid combine
flour, red pepper, salt, pepper, and milk; shake until
blended. Slowly add to margarine in saucepan, stirring
constantly until smooth. Add cheese and continue
stirring until smooth and slightly thickened. Stir in
chilies. Arrange cauliflower in a 2 quart baking
dish; pour sauce over cauliflower, then sprinkle with
bread crumbs. Bake 10 to 15 min or until bubbling.
Cal: 73 Fat 2g.

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CHARD ENCHILADAS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Main dish
Mexican Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Canola oil
2 Garlic cloves
— peeled and chopped
1 Onion, peeled and chopped
4 c Chard, coarsely chopped*
1 tb Butter
1 tb Flour
1/2 c Milk
1/2 c Cheddar cheese, grated
6 Corn tortillas
1/2 c Hot salsa

*Chard can be mixed with spinach and kale and other in-season greens.

Preheat oven to 375 F.

Heat oil; saute garlic and onion until golden. Add chard (in small
amounts) until it is cooked down. Make a bechamel sauce; melt butter,
stir in flour, add milk and cheese. Stir until thick, then mix into
cooked greens.

Fill center of each tortilla, roll up, place in lightly oiled baking
dish. Spread salsa over all; bake in hot oven for 25 minutes.

Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog.
Vol. 8, No. 1. Spring/Summer 1991. Pg. 7. Posted by Cathy Harned.

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