Title: CHILI *** (FDGN81E)
Categories: Main dish, Beef, Tex-mex
Yield: 4 servings

1 lb Lean ground beef
1 tb Butter or margarine
1 ea Med onion; finely chopped
1 ea Medium green or red pepper*
16 oz Can kidney beans, drained
16 oz Can tomatoes**
8 oz Can tomato sauce
1 ea Clove garlic; minced
1 ea Small bay leaf
1/2 ts Salt
1 ts Pepper
1/4 ts Cumin
1/4 ts Dried basil
1/4 ts Crushed oregano leaves

2-3 t chili powder *Finely chopped **drained, cut
into bite size pieces In a heavy pot melt butter.
Crumble meat into pot. Cook a few minutes until meat
is no longer pink. Remove. To the pot, add onion and
pepper. Cook a few minutes, stirring, until vegetables
are soft. Add meat. Stir to combine. Add remaining
ingredients. Heat to a boil.Reduce heat. Cook,
stirring occasionally, at least 45 minutes. Remove bay
leaf. Serve immediately. FROM: JACQUELINE HLAVATY
(FDGN81E)

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Couscous (Dupree)

Recipe By : Nathalie Dupree Cooks (1996) TVFN
Serving Size : 2 Preparation Time :0:00
Categories : Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups water — or
chicken broth
2 tablespoons butter
1 cup couscous — instant
Salt
freshly ground black pepper

In a saucepan bring the water or broth to the boil. Add the butter, couscous,
salt, and pepper. Stir. Cover. Remove the pan from the heat and let to stand 5
minutes. Stir the couscous with a fork to fluff it up. Yield: 2 to 3 servings
See Tomato and Fennel Salad [dry! patH mcRecipe]

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Title: GENERAL TSAO’S CHICKEN
Categories: Stir-fry, Oriental, Chicken
Yield: 4 servings

3/4 lb Boneless chicken breast
2 ts Dark soy sauce
2 ts Rice wine or dry Sherry
1 ts Finely chopped ginger root
1 ts Cornstarch
1 ts Sesame oil
1/3 c Peanut oil
2 Dried red chilies, cut in
-half lengthwise
1 tb Coarsely chopped fresh
-orange peel or
2 ts Soaked and coarsely chopped
-dried citrus peel
1/2 ts Finely ground roasted
-Sichun peppercorns
2 ts Dark soy sauce
1/4 ts Salt
1 ts Sugar
1/2 ts Sesame oil

Cut chicken into thin slices, 2 inches long, cutting
against the grain. Put it into a bowl together with
the soy sauce, rice wine, ginger, cornstarch and
1 ts sesame oil. Mix well, let mixture marinate for
about 20 minutes. Heat the oil in a wok or large
skillet until it is very hot. Remove the chicken from
the marinade with a slotted spoon. Add it to the pan
and stir-fry it for 2 minutes until it browns. Remove
it and leave to drain in a
colander or sieve. Pour off most of the oil, leaving
about 2 ts. Reheat the
pan over a high heat and add the dried chilies.
Stir-fry them for 10 seconds, then return the chicken
to the pan. Add the rest of the ingredients and
stir-fry for 4 minutes, mixing well. Serve immediately
over white rice.

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SALSA CRUDA (FRESH SALSA)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Condiments Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Tomatoes, peeled and
-chopped.
4 Tomatillos, husked and
-chopped.
2 Fresh Anaheim chiles, seeded
-and chopped.
5 Green onions, chopped.
2 Fresh jalapeno pepper,
-seeded and chopped
1 t Ground cumin
1 t Fresh lime juice
1 t Sugar
1 t Minced fresh cilantro
1/2 ts Freshly ground black pepper
-(one half, not 1 to 2!)
1/4 ts Salt.

Makes about 2 cups.

In lidded jar, combine all ingredients and marinate
for at least one hour. May be stored for about 2-3
weeks in refrigerator.

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CHEESE ALMOND BALL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Cream cheese, softened
1 c Sharp cheddar cheese
-shredded
8 oz Sharp cold pack cheese food
-plain or with wine
1 tb Grated onion
1 c Toasted sliced almonds
2 tb Chopped parsley

Beat cheese, milk, onion and 3/4 cup almonds until well blended. Chill at
least one hour.

Shape into a ball; wrap in waxed paper and chill several hours or
overnight. Chop remaining almonds; add parsley. Roll ball in almond
parsley mixture.

Rewrap cheese ball until ready for use. Remove from fridge about one hour
before needed, unwrap and let come to room temperature.

Serve with assorted crackers.

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CHERRY CAKE FROM MARY KILLEN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Flour
8 oz Sugar
8 oz Margarine
6 oz Glace cherries
2 oz Ground almonds
1 t Almond extract
4 Eggs
1/2 c Milk

1. Cream margarine and sugar. Add egg yolks, beat well, then add
flour, milk, glace cherries, ground almonds, and extract. Beat
egg whites until stiff and fold into the mixture.
2. Fold mixture into a greased and lined 7″ cake tin. Bake at
160C (320F or gas mark 3) for 75 minutes.

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1 14-oz can artichoke hearts, chopped
4 pieces bacon, crisply fried and crumbled
1 tablespoon minced onion (I omitted this, as I am not a fan of onions)
1 T fresh lemon juice
1/2 cup mayonnaise
dash of cayenne pepper
salt and pepper, to taste
Worcestershire sauce, to taste

Mix all ingredients and refrigerate overnight. Serve with crackers.

Title: YEMENITE HAROSET
Categories: Jewish, Fruits, Nuts, Ethnic, Holiday
Yield: 8 servings

1/2 lb Pitted dates
1/4 lb Raisins
4 Figs, dried
1 1/2 c Sweet wine
1/4 lb Walnuts
1/4 lb Almonds
2 tb Sesame seeds
1/2 ts Cumin
1/2 ts Ginger, ground
1/2 ts Cinnamon
1/2 ts Cardomom

Place fruits in food processor or blender. Finely chop. Add 1/2 cup of the
wine. Mix again, at low speed. Add remaining ingredients and mix at low
speed until nearly smooth.

~—- Peninsula Daily News — 3/31/93

—–

Title: Sunday Italian Vegetable Soup
Categories: Diabetic, Main dish, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

1/2 c Dry navy beans; 1 c Zucchini; sliced
Water 1/2 c Celery; sliced
4 c Chicken broth; 1/2 c Chick peas; (garbanzo
beans)
3/4 c Carrot; sliced, peeled -drained canned
1/2 c Potato; sliced with peel 1/2 c Rotini or other pasta;
1 tb Corn oil; -uncooked
1/2 c Onion; sliced 1 tb Parsly; finely minced fresh
16 oz Can Italian tomatoes; 2 ts Dried basil; crumbled
-including liquid 1/4 ts Salt
2 c Cabbage; sliced thinly 1/4 ts Ground pepper; freshly

Cover navy beans with water in a large pot. Over medium heat, bring
just to the boiling point. Remover pan from heat, cover, and let
stand for 1 hour. Drain. Add chicken broth, carrot, and potato.
Cover and cook over medium heat until vegetables are almost tender,
about 35 minutes. Heat oil in a small skillet and saute onion until
tender. Add onion and all remaining ingredients to soup pot. Cook 15
minutes or until pasta is cooked. Serve hot

Food exchanges per serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT
EXCHANGE.

CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216;
Low-sodium diets: Omit salt. Substitute canned vegetables and broth

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton.

Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Tom Khing Kai (Gingery Chicken Soup)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
2 cups chicken cut into bite sized pieces
3 cups chicken stock — (3 to 4)
2 stalks lemon grass — bruised (this isn’t
eaten, but is an essential flavorant)
2 “ kaffir” lime leaves (use lime zest if you
can’t get it)
2 phak chi (coriander/cilantro plants — including roots)
,
chopped.
1 tablespoon prik ki nu (green birdseye chilis) thinly
sliced.
1 tablespoon prik haeng (dried red chilis) — crushed
the juice of 3 or 4 limes
2 tablespoons sliced bamboo shoots or coconut shoots — (2 to 3)
2 tablespoons fish sauce. — (2 to 3)
2 tablespoon hom daeng (shallots) — thinly sliced
1 tablespoon kratiem (garlic) — minced
1 tablespoon khing (fresh ginger) — minced
1 tablespoon kha (fresh galangal) — minced
prik Thai (freshly ground black pepper) — to taste [op
tional]

Heat a wok dry, and warm the dried chilis, then crumble them. Add a little oil
to the wok, and sautee the chilis, ginger, galangal, shallots and garlic, until
aromatic.

In a medium sauce pan, bring the stock to a boil, add the sauteed ingredients,
and the fish sauce and lime juice, and taste for balance, then add the remainin
g ingerdients, and bring back to the boil before adding the chicken. After abou
t 1 minute taste for the balance of spices again, and then serve when the chick
en is just cooked.

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