TURKEY GUMBO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margarine
1/2 lb Fresh or frozen okra 1″ pcs.
2 c Chopped celery
1 md Onion, chopped
1 sm Sweet green pepper, chopped
2 Garlic cloves, minced
8 oz Can tomato paste
4 Ripe tomatoes peeled OR
16 oz can peeled tomatoes
2 c Water
2 c Chopped cooked turkey
3/4 ts Gumbo file powder
Cooked rice

Melt the margarine in a large skillet. Add the okra.
Saute until the okra loses its shiny appearance, about
5 minutes. Remove the okra pieces to a bowl. Add the
celery onion, green pepper, and garlic to the skillet.

Cook over medium heat until the onion is transparent.
Add the tomato paste, tomatoes, water, okra mixture,
and turkey. Cook over low heat 10 minutes or until
turkey is hot. Add the file powder. Stir to blend.
Spoon over the rice in soup bowls.

1/4 recipe ò55 calories, 3 lean meat, 1 bread, 1
vegetable 19 grams carbohydrate, 25 grams protein, 10
grams fat, 176 mg sodium, 1102 mg potassium, 54 mg
cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty
Wedman, 1986 Shared but not tested by Elizabeth
Rodier, Nov 93

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Date: Wed, 10 Nov 93 08:15:19 CST
From: mindy.s.mymudes@uwrf.edu

MELON AND GINGER LASSI

1/4 cup nonfat plain yogurt
3 oz. melon flesh
1/2 tsp ground ginger
1-2 tblsp sugar or sub
ice cubes as required
scant 1 cup water
Put all ingredients into blender and blend until mixture is frothy, pour
into a tall glass and serve with more ice, if desired.

Date: Fri, 11 Feb 94 16:37:42 GMT
From: Kathy.Jago@uk.sun.com (Kathy Jago – Sun CSIR)

Adapted from one by the late, great fruitbat.

All right, I admit I made a mistake cooking this as well as all the
other The maxim that ‘serves 4’ is in fact referring to a bunch of
anorexic sparrows and most humans prefer to eat more than a tablespoon
of something, doesn’t always work. Can I interest anybody in a kilo of
nutty potatoes and a large bowl of Mahal Kidney Beans that even I am
too stuffed to eat?

fruitbat@tardis.cs.ed.ac.uk
—————————

– Mahal Kidney Beans –

-Ingredients-

15 oz (450g) tin kidney beans (or 6 oz dried beans, cooked)
1 onion
1 clove garlic, crushed
1 tsp ground cumin
15 oz (450g) tin chopped tomatoes
3 (4) tbsp natural non-fat yoghurt (optional)
2 (3) tbsp chopped parsley
Salt and freshly ground pepper

-Method-

‘Fry’ the onion and garlic and gently for 5 minutes until the onion
is soft and lightly coloured. Add the ground cumin to the pan and stir
over low heat for a further 2 minutes.

Stir the tomatoes, beans, salt and pepper to taste into the pan. Continue
to cook the mixture over moderate heat for 5 minutes, stirring occasionally,
until the beans are heated through.

Remove the pan from the heat and add the yoghurt one tablespoon at a time,
mixing thoroughly after each addr 2 minutes.

Stir the tomatoes, beans, salt and pepper to taste into the pan. Continue
to cook the mixture over moderate heat for 5 minutes, stirring occasionally,
until the beans are heated through.

Remove the pan from the heat and add the yoghurt one tablespoon at a time,
mixing thoroughly after each addition. Heat through gently without allowing
the mixture to come to the boil.

Transfer the beans to a warmed serving dish and sprinkle with chopped parsley.
Serve at once.

Title: PEANUT BUTTER PIZZA COOKIES
Categories: Cookies
Yield: 18 servings

2 pk DUNCAN HINES Peanut Butter
-Cookie Mix
2 Eggs
1 T Water
Sugar
1 cn DUNCAN HINES Chocolate
-Layer Cake Frosting
Cashews
Candy-coated chocolate
-pieces
Gumdrop, halved
Flaked coconut
1 White chocolate baking bar
-(2 oz)
1 T CRISCO Shortening

1. Preheat oven to 375’F.

2. For cookies place cookie mixes in large bowl. Break up any lumps. Add
eggs, contents of peanut butter packets from Mixes and water. Stir until
thoroughly blended. Shape into 18 (2“) balls (about 3 level tablespoons
each). Place 3 1/2″ apart on ungreased baking sheets. Flatten with bottom
of large glass dipped in sugar to make 3″ circles. Bake at 375’F. for 9-11
minutes or until set. Cool 1 minute on baking sheets. Remove to cooling
racks. Cool completely.

3. Frost cookies with Chocolate Frosting. Decorate with cashews, chocolate
pieces, gumdrops and coconut. Melt white chocolate and shortening in small
saucepan on low heat, stirring constantly until smooth. Drizzle over
cookies.

Makes 18 (3”) cookies.

—–

Title: Rutabaga Puree
Categories: Diabetic, Side dishes
Yield: 6 servings

1 Rutabaga about (1 lb) OR; 1/4 ts Red (cayenne) pepper;
1 lb Turnips; 1/2 c Non-fat dry milk powder;
1 md Size orange sweet potato; 3 tb Fresh parsley; chopped

Peel and dice rutabaga and sweet potato; place in a saucepan. Cover
with water and bring to a boil. Cover ans simmer, until tender.
Drain, reserving in little of water. Place vegetables in a blender
or food processor fitted with the metal blade and process to a puree.
Add cayenne, nutmeg and dry milk; process to blend. Rewarm in
saucepan w some of reserved water if necessary. Garnish with parsley
and serve.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 STARCH/BREAD
EXCHANGE CAL: 55 CHO: 16mg; CAR: 12g; PRO: 2g; SOD: 32mg; FAT: 0g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

1/2 cup Matza Mea
1/2 tsp salt
3/4 tsp powdered instant broth (chicken or veggie)
2 Tbsp chopped parsley (optional)
dash onion powder
3 egg whites
3 Tbsp cold club soda

Stir the dry ingredients together
Stir egg whites, club soda, and parsley slightly with a fork and pour
over the dry ingredients. Mix well and refrigerate at least one hour.
Form into 8 balls (1 1/2 inch diameter) and drop into a large pot of
boiling slated water or broth.
Reduce the heat and simmer, covered, for 30 minutes. Do not remove the
lid during the cooking period. Remove matza balls with a slotted
spoon and serve in soup.

Notes:
I have not tried this recipe. In general, though, matza balls keep
well in the fridge, just warm them up before serving in soup.

Source: The low-cholesterol Passover cookbook put out by the
“International” Havurah of Temple Emmanuel, Lexington, MA.

Title: Borscht 3
Categories: Appetizers, Soups/stews, Russian, Vegetables
Yield: 6 Servings

2 Litres beef stock
2 md Potatoes peeled and cut into
Cubes
2 Carrots, peeled and
Julienned
1 lg Onion peeled and chopped
Finely
2 lg Beetroot, peeled and
Julienned
3 Stalks celery, julienned
3 Cloves garlic, crushed
2 ts Sugar
1 ts Sea salt
1 ts Freshly ground black pepper
1/4 sm Cabbage, shredded
6 Ripe tomatoes, peeled and
Cut into cubes
3 Sprigs fresh dill, chopped
Finely
3 Sprigs Italian parsley
TO SERVE:
Light sour cream
Finely chopped dill

Bring the stock, potatoes, carrots, onion, beetroot,
celery, garlic, sugar, salt and pepper to the boil in
a large saucepan. Simmer, covered, for 30 to 40
minutes or until the vegetables are cooked. Add the
cabbage, tomatoes, dill and parsley. Cook for a
further 10 to 12 minutes. Remove from the heat and
allow to stand for 10 minutes. Serve in large soup
plates with a teaspoon each of sour cream and chopped
dill.

From: Ian Hoare Date: 07-27-96

—–

FRESH CHILE CORN FRITTERS W/JULIENNE OF TAR

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish Snacks
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——-CHILE AND CORN
FRITTERS——————
4 ea Green anaheim chiles
3 c Corn kernels, scraped from
— the cob
3 ea Green serrano chiles, seeded
— chopped
1 t Salt
1/2 ts White pepper
3 tb All purpose flour
3/4 c Ghee
—–JULIENNE OF APPLES—–
1 tb Ghee
6 sm Green apples, cored
— julienned
1/2 ts Celery seed

Roast the anaheim chiles, then peel, seed and dice
them. Process the corn in a food processor until it
resembles a puree, about 2 minutes. Scrape down with
a spatula and process for another minute.
In a bowl, mix together the corn puree,the chopeed
chiles, salt, and pepper. Slowly add the flour, small
amounts at a time, while stirring.
In a medium saucepan, heat the clarified butter over
high heat. Using a large cook’s spoon or serving
spoon, gently drop spoonfuls of the batter into the
hot butter. When the edges are brown after about 2
minutes, turn the fritters over and cook another 2
minutes. Remove the fritters and allow them to drain
on paper towels. In another saucepan over medium high
heat, melt the unsalted butter, add the apples and the
celery seed, and saute about 3 minutes, until they
begin to soften. Serve hot with the fritters.

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Title: Onion-Flavored Rice Mix
Categories: Master mix
Servings: 1

4 c Uncooked Long Grain Rice 2 pk (1 1/4 oz) Onion Soup Mix
1 T Parsley Flakes 1 t Salt

Combine ingredients in a large bowl; stir until well blended. Put about 1
1/3 cups of mix into three 1-pint airtight containers and label as
Onion-Flavored Rice Mix. Store in a cool, dry place and use within 6 to 8
months.

Makes about 4 cups of mix

Onion-Flavored Rice: Combine 1 1/3 cups ONION-FLAVORED RICE MIX, 2 cups
cold water, and 1 T butter or margarine in a medium saucepan. Bring to a
boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes,
until liquid is absorbed.

Makes 4 to 6 servings

—————————————————————————–

MAPLE-WALNUT CRUNCH CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Unsalted butter, room
-temperature
3/4 c Plus 3 Tb, pure maple syrup
2/3 c Chopped walnuts
1 1/3 c All-purpose flour
1 tb Sugar
2 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Yellow cornmeal
1 1/3 c Buttermilk
2 lg Eggs
1/4 c Unsalted butter, melted,
-cooled

Beat 1/2 cup butter in small bowl until fluffy.
Gradually add 1/2 cup maple syrup and beat until well
blended. (Maple butter can be prepared 2 days ahead.
Cover and refrigerate. Bring to room temperature
before using.)

Preheat oven to 375 deg F. Line twelve 1/2 cup muffin
cups with muffin papers. Combine walnuts and 3
tablespoons maple syrup in small bowl; set aside.

Sift flour, sugar, baking powder, baking soda and salt
into medium bowl. Mix in cornmeal. In separate bowl
beat buttermilk, eggs, melted butter and remaining 1/4
cup maple syrup to blend. Add egg mixture to dry
ingredients, stirring just to combine. Do not overmix.

Divide batter among prepared cups. Spoon some
maple-walnut topping over each muffin, dividing
evenly. Bake until tester inserted into centres of
muffins comes out clean, about 20 minutes. Remove
muffins from pan and cool 15 minutes. Serve warm with
maple butter. Source: Bon Appetit, Nov/91 Posted by
Linda Davis

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