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

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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

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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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CABBAGE ORZO SAUSAGE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Turkey sausage
1 tb Olive oil
1 Onion,medium-size,chopped
1 Carrot,lg,1/4″ thick slices
1 Garlic clove,finely chopped
2 c Water
14 3/4 oz Chicken broth,reduced-sodium
15 oz Plum tomatoes,in juice
2 c Shredded cabbage
2 ts Dried leaf basil,crumbled
1 t Dried leaf thyme,crumbled
1/2 c Orzo
Salt to taste
Pepper to taste

1. Brown sausage in oil in large nonstick saucepan
over medium-high heat until browned but not cooked
through. Remove sausage; cut into 16 pieces.
2. Reduce heat to medium. Add onion, carrot and garlic
to saucepan; saute 3 minutes to soften. Gradually add
water, broth, tomatoes, cabbage, basil and thyme,
breaking up tomatoes. Simmer, covered, 15 minutes. Add
orzo and sausage; simmer, covered, 10 minutes until
sausage is cooked and orzo is tender. Season with salt
and pepper.

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Title: Apple Crunch
Categories: Snacks, Kids
Servings: 6

5 Apples
1 ts Cinnamon
1 tb Butter
1 c Sugar
1 Egg
1/2 c Flour
1/2 ts Baking powder
1 pn Of salt

Peel apples and dice, sprinkle with cinnamon and 1/3 cup of the sugar.
Cream butter and 2/3 cup sugar. Beat egg and add to butter mixture. Sift
flour, baking powder and salt. Add to mixture. Pour over apples and bake 10
minutes at 425 – then 20 minutes at 350. Batter will be thick – just drop
and spread as best as you can.

Recipe from Marilla Ransdell, submitted by Donna Ransdell.

MMMMM

ONE DISH CHICKEN AND STUFFING BAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cyberealm Poultry
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Pepperidge Farm herb season-
-ed cubed stuffing
6 Skinless boneless chicken
.halves
Paprika
1 cn Campbell’s cream of mushroom
.soup
1/3 c Milk
1 tb Chopped fresh parsley

1. Mix stuffing, 1/2 cup boiling water and 1 T
margarine. 2. Spoon stuffing across the center of a 3
quart shallow baking dish.
Place chicken on each side of the stuffing.
Sprinkle chicken with
paprika.
3. Mix soup, milk and parsley. Pour over chicken.
4. Bake covered at 400F for 15 minutes.
5. Bake uncovered 15 minutes more or until chicken is
no longer pink.

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PHOENIX-TAILED SHRIMP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound (medium) fresh shrimp
1 cup Water — cold
1 tablespoon Vodka
2 cup Oil — for deep-frying
1 1/2 teaspoon Salt
6 tablespoon Salt — coarse
1/8 teaspoon White pepper
1/2 teaspoon Black peppercorns
1 cup All-purpose flour
2 tablespoon Szechuan peppercorns
2 teaspoon Baking powder

Carefully remove the shells from the shrimp, leaving the tail sections intact.
Devein and wash under cold running water; pat dry with paper towels. In a
dish or bowl, marinate briefly in a mixture of the vodka, salt, and pepper
while you make the batter.

In a mixing, put the flour and baking powder; gradually add the cold water,
whisking until smooth.

In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1
tablespoon of the hot oil to the batter and stir to combine. Take a shrimp by
the tail and dip it into the batter (do not dip the tail), then slide it into
the hot oil. Deep-fry all the shrimp, a few at a time, until golden brown.
This should take about 2 minutes for each batch. Drain on paper towels, and
serve tails up, in a serving dish, with the salt/pepper mixture for dipping.
Makes 8 to 10 appetizer servings.

FOR DIPPING: In a bowl, combine coarse salt and the peppercorns. In a dry
frying pan over high heat, brown the salt/pepper mixture. When browned remove
and run the mixture through a grinder.

Recipe: “Chinese Appetizers” by Verdi Published by Irene Chalmers Cookbooks,
1981

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