Title: Halloween Popcorn Grunch
Categories: Snacks, Popcorn, Halloween
Yield: 10 cups

8 c Popcorn
1/2 c Salted pumpkin seeds
1/2 c Dried cranberries or raisins
1/2 c Banana chips;broken into
Pieces
1 1/2 c Sugar
1/2 c Corn syrup
1/4 c Water
1/4 c Butter
1 ts Vanilla

In large buttered bowl, combine first 4 ingredients; set aside.
In medium saucepan combine sugar, corn syrup and water; bring to a
boil. Cook, covered 3 minutes. Uncover and cook, without stirring,
until mixture reaches hard-ball stage (260 F), 4 – 5 minutes.
Add butter and vanilla; cook, stirring 1 minute. Pour over popcorn
mixture; toss quickly to coat. Turn mixture out onto greased baking
sheet and spread using buttered hands.
Cool and break into pieces.
Source: Vancouver Sun Oct 26 94

From the collection of Karen Deck

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Title: SWEET POTATOES A L’ORANGE
Categories: Vegetables, Diabetic, Vegetarian
Yield: 4 servings

2 lb Sweet Potatoes, cooked -or-
2 lb Vacuum-Packed Sweet Potatoes
2 tb Margarine, melted
1/2 ts Ground Cinnamon
16 Apricot Halves, dried
Orange Slices, fresh

Arrange the sweet potatoes in a shallow baking dish.
Combine the margarine and cinnamon. Pour over the
potatoes. Arrange the apricot halves on top. Cover the
dish and bake in a 425-degree oven for about 15
minutes. Add the orange slices and serve.

Serves 4

One Serving = Calories: 185 Carbohydrates: 23
Protein: 3 Fat: 7 Sodium: 79 Potassium: 526
Cholesterol: 0

Exchange Value: 1 Bread Exchange + 1 Fruit Exchange +
1 Fat Exchange

Source: Holiday Cookbook, American Diabetes
Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

—–

Title: Orange Sweet Potatoes
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 servings

4 md Sweet potatoes (approx 1 lb); 2 tb Brown sugar;
1/2 ts Orange peel; grated 1/4 ts Cinnamon;
1/2 c Orange juice; 2 ds Angostura bitters;

Boil potatoes until tender. Remove skins. Mash pulp with a potato
masher or electric mixer. Add remaining ingredients and whip until
fluffy. Pace in a 1 quart ungreased casserole. Cover and bake at 350
degrees for approximately 30 minutes.

NUTRIENT ANALYSIS: 95 Calories per serving Provided by EVMS (Eastern
Virginia Medical School), Norfolk, Va and tasted by Dick Miale at
Diabetes Holiday Food Fest at Chesapeake General Hospital, Chesapeake
VA

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Title: Spicy Tomato Sipper
Categories: Beverages
Yield: 1 servings

1 1/2 c No Salt Tomato Juice
1 tb Lemon Juice
1/8 ts Hot Pepper Sauce
Lemon Slices
Lemon Rind Strips
1/4 ts Celery Salt

Combine Tomato Juice, Lemon Juice, Hot Pepper Sauce Celery Saltin A
Small Saucepan. Place Over Medium Heat Cook 10 Min. OR Until
Thoroughly Heated. Garnish With Lemon Slices Lemon Rind If Desired.
Per 3/4 C. Serving: 39 Cal.

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Date: Thu, 07 Oct 93 05:44:56 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

I make Spanish Rice (Mexican-style rice) at home all the time.
If you have a rice cooker (in Hawaii 99% must) then just put
in your favorite rice, wash it at least four times (place rice
in the cooking container, fill with cold water, stir it gently
with your hand a few times, pour out the water, repeat) and then
add 2/3 salt free (or low-salt) tomato juice or V8, 1/3 water
to the amount needed to cook. A simple rule of thumb is to
cover the rice with water and then have enough additional water
to come to the first joint of your index finger while the tip of
your finger gently touches the rice.

Here’s my recipe for Spanish/Mexican rice:

2 cups calrose (medium grain) white rice
1 cup brown rice
2 cups Salt-free or low-salt tomato juice or V8
1 cup water (see note for correct proportions)
1/4 cup dried chopped onions
2 teaspoons dried oregano flakes
2 teaspoons cumin powder
1 tablesoon Tuong Ot Sriracha (this is the serrano chili
sauce in the clear plastic bottle made by Huy Fong
Foods, Rosemead, CA (818-286-8328) found in most Asian
grocers)
1 tablespoon garlic powder (or 2 tblspn fresh)
1 tablespoon vegetarian bullion liquid concentrate
1/4 cup chopped green bell pepper (optional)*
1/4 cup finely chopped celery (optional)*

Cook as you normally would prepare rice, allow some extra time
to sit covered after cooking (at least 30 min) for the brown
rice to become tender (but still chewy)

*I usually omit these options, but sometimes add for variety
or to be like a particular style I’m trying to emulate. You
could add other vegetables and make it into a rissoto.*

I’ve made it with 100% brown rice, it’s a fine dish, but it
doesn’t taste like a typical restaurant Spanish/Mexican rice.

Title: Braised Buckwheat Kernels
Categories: Cereal
Servings: 6

1 c Uncooked medium buckwheat
-kernels (kasha)
1 Egg
2 1/2 c Boiling water
2 tb Margerine or butter
1 1/2 ts Beef bouillon granules
1/4 ts Salt
1/4 ts Pepper

Braised Buckwheat Kernels

Popular in Russia where it’s called Kasha, this hearty style side dish is
prefect for a hurry-up meal. (Sue’s note: This stuff is good!!)

Mix buckwheat kernels and egg in ungreased 10-inch skillet. Cook over
medium-high heat, stirring constantly, until kernels are seperated and
brown. Stir in remaining ingredients; reduce heat.

Cover and simmer about 5 minutes or until liquid is absorbed and buckwheat
kernels are tender. Makes 6 servings.

Recipe from Betty Crocker’s “30 Minutes or Less” Cookbook

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Date: Sun, 15 May 94 12:23:27 CDT
From: Natalie Frankel

COUSCOUS WITH 7 VEGETABLES (OR MOROCCAN COUSCOUS)

1 medium onion
1 TB veg broth
3 cups vegetable broth
2 carrots, peeled
2 turnips, peeled
1 sweet potato
1 zucchini
1 red pepper
Cut all veggies in strips – julienned

1 can garbanzo beans, drained
1 12 oz. or 15 oz. can tomato sauce
1/4 tsp. cinnamon
1/2 tsp. turmeric
pinch of saffron
pinch of curry
2 cups couscous grains

In a large saucepan, saute onion until lightly browned. Add vegetable broth
and bring to a boil. Transfer to a large pot and add carrots, turnips, and
potato. Simmer 15 mins. Lower heat and add zucchini and pepper. Cook 20
mins. Add beans, tomato sauce and spices. Cook til heated through.

In a separate pot, bring 2 1/2 cups of water to a boil. Add couscous, cover
and take off of heat. Let stand 5-7 minutes, fluff with a fork and serve
with vegetables on top.

CORN, SCALLION AND RED PEPPER QUESADILLA

Recipe By : TVFN How to Boil Water Show #8354
Serving Size : 4 Preparation Time :0:00
Categories : Htbw

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large flour tortillas
1 cup Monterey jack cheese — grated
1/2 cup fresh or frozen corn — thawed
1/2 scallion — thinly sliced
1/2 red bell pepper — seeded and chopped
2 tablespoons chopped cilantro

Preheat oven to 375 degrees. Place 2 tortillas on baking sheet and top with
cheese, corn, scallion, red pepper and cilantro. Top with emaining two
tortillas and bake for 10 minutes or until cheese me lts. Alternative:
Substitute any leftover cooked vegetables for fresh vegetables.

– – – – – – – – – – – – – – – – – –

FLORIDA COLESLAW (FLORIDA COOKING)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Head (3/4 to 1 pound)-
-cabbage
3 ea Onions or scallions with-
-tops, sliced very thin
1 1/2 ts Dried dillweed or 2 tb-
-minced fresh dill
1/2 ts Salt
1/4 ts Freshly ground pepper
3 tb Red wine vinegar
2 tb Vegetable or olive oil
1/3 c Mayonnaise

Shred the cabbage fine with a sharp knife or in a food processor. Cut out
the core; this is the cook’s bonus if it is sweet, discard it if it is
bitter. In a medium-size bowl, combine the cabbage with the green onions,
dill, salt, pepper, and vinegar. Toss lightly, add the oil and mayonnaise,
and toss again. Cover and chill 1 hour before serving.

FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in
by: Ronnie Wright

– – – – – – – – – – – – – – – – – –

10 oz tofu (extra firm)
3 tsp vanilla extract
2 Tbsp maple syrup (or other sweetener) or to taste
1/2 cup tahini (sesame butter)
3/4 cup cold water or soy milk
1/4 cup walnuts (chopped med. coarse)
3 Tbsp cocoa powder
prepared and cooled 9 inch pie crust of your choice
Cube tofu and process in food processor until very smooth. Add
vanilla and maple syrup while continuing to blend. Stop and add
tahini, then continue to blend (mixture will clump up but smooth out
with continued processing). Add liquid in two or more additions,
blending between. Mixture should be quite soft and probably has
become quite warm. Divide mixture in half; leave one half in
processor. Fold walnuts into the 1/2 mixture in bowl and cocoa powder
into the 1/2 mixture in the processor. Blend tofu and cocoa mixture
till smooth. Spread the two mixtures into a prepared and cooled pie
crust of your choice. Now, swirl the vanilla and chocolate layers
together for an attractive appearance. Chill thoroughly and serve
with whipped cream or rice dream (available at health food store)