Date: Thu, 25 Aug 94 13:49:28 EDT
From: Paula Hollis

Baked and Seasoned Tortilla Chips

2 packages of corn tortillas
Olive Oil Pam
salt, or cayanne pepper or taco seasoning or butter salt.

Remove the tortillas from the packageand make one tall stack
(one on top of the other). Lightly (!) spritz each top layer
of the tortilla with Pam. After each one is sprayed, sprinkle
on the salt or other seasoning according to individual taste.

Flip the whole stack over and repeat the process. Take a
sharp knife and slice the round tortilla stack into
quarters (eights work well, too)

Preheat oven to 350 degrees F. Place torilla wedges on a
cookie sheet (single layer) and bake for approximately
10-15 minutes. Keep an eye on these. They can turn from
a delicious golden brown to burnt brown very quickly!

Remove from oven and spread out to cool. Store in zip
lock bags.

Alternative to Using Pam for Baked Chips:

Instead of spraying each side of the tortilla with Pam and sprinkling
on the salt, I use a pastry brush and lightly “paint” on a mixture of
hot water and salt. It make it almost as salty as a brine. Then I
just take the pasty brush and lightly brush over the front and back
of the tortilla. Then sprinkle on the seasoning. The seasonings
adher to the tortilla when they are slightly moist.

Cut the tortillas as directed. They take a bit longer to bake
and they don’t crisp us as “crunchy” as when using the light
spray of Pam, but the payoff is that you have used no additional
fat at all. If you prefer not to add any salt, substitute your
favorite seasoning.

Cherry Macaroon Parfaits

Recipe By : Comstock® Makin’ It Easy Recipes
Serving Size : 6 Preparation Time :0:10
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/8 ozs fat-free vanilla pudding
3 c skim milk
21 ozs cherry pie filling
1/4 tsp almond extract
6 Chocolate Coconut Macaroons — crumbled
8 ozs Cool Whip Lite®

Prepare vanilla pudding with milk according to package directions. Combine
cherry pie filling and almond extract. Alternate layers of pudding,
crumbled cookies, and filling in 6 dessert dishes. Then, garnish each
serving with whipped topping.

– – – – – – – – – – – – – – – – – –

Per serving: 293 Calories; 6g Fat (20% calories from fat); 6g Protein; 51g
Carbohydrate; 2mg Cholesterol; 160mg Sodium

Creamy Chocolate Ice

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
13 Oz Pkg. sugar-free instant
Chocolate pudding mix
1 Qt 2% low-fat milk

Combine pudding mix and milk in large bowl. With a
wire whisk, rotary beater, or electric mixer on low
speed, blend thoroughly. Pour into ice-cream maker.
Freeze as directed by manufacturer. Then serve
immediately or pack in freezer container for later use.

: Yield: 8 servings
: Exchange, 1 serving: 1 low-fat milk
: Calories, 1 serving: 82
: Carbohydrates, 1 serving: 12

Taken from Diabetic Snack Appetizer Cookbook
– – – – – – – – – – – – – – – – – –

Potato Croquettes Stuffed w/Meat No. 2125 Yields 10 Croquettes

2 Cups Leftover Mashed 3 Tbls Parsley, Minced
Potatoes 2 Green Onions, Chopped
1 Tbls Butter – Dorure
1 Cup Ground Beef – Seasoned Bread Crumbs
– Salt – Oil For Frying
– Pepper
1/8 tsp Allspice

Preheat the oil in the deep fryer.
Shape the mashed potatoes into balls about the size of small limes.
Set aside.
Saute the ground beef in the butter.
Add the parsley and green onions during the last minute of cooking.
Season with salt, pepper and allspice (add a little cayenne if you wish to
make it spicy).
Let cool in a colander until all the oil has dripped off.
Hold one potato ball at a time in one hand.
Insert the index finger of the other hand into the middle to create a hollow
center.
Fill with meat mixture.
Seal up the hole.
Place the croquette between the palms of your hands and press to flatten
slightly into a patty shape.
Dip each into the dorure and then into the bread crumbs.
Deep fry until golden.

Spring Rolls

Recipe By : Nathalie Dupree, Cooks, TVFN
Serving Size : 24 Preparation Time :1:00
Categories : Dupree Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon oil
1 garlic clove — chopped
1 tablespoon fresh ginger root — chopped
1 cup cooked chicken or pork — shredded
1 cup Napa cabbage — finely chopped
1 cup mung bean sprouts — optional
1 cup carrots — grated
4 green onions — chopped
3 tablespoons soy sauce
Salt and pepper
2 pounds wonton wrappers — thawed
Peanut or vegetable oil for frying
Dipping sauce — see recipe

In a large skillet heat oil over medium-high heat. Add garlic and ginger and
saute briefly. Add chicken, cabbage, bean sprouts, if using, carrots,
scallions, soy sauce, and salt and pepper to taste. Stir-fry over high heat,
tossing briskly until vegetables are cooked and all liquid has evaporated, 3
to 5 minutes. Cool to room temperature to prevent wrapper from becoming
soggy. In center of each wrapper place 1 tablespoon of filling. Moisten
edges of wrapper with a little water, fold 2 opposite edges in toward
center, and roll wrapper over filling, beginning and ending with unfolded
edges. Moisten flap to seal it and let roll dry.

In a large Dutch oven heat 1 inch of oil to 375 degrees. Fry spring rolls
about 2 minutes, until golden brown. Turn them over with tongs and fry
another 2 minutes. Remove rolls from oil with a slotted spoon or tongs and
hold vertically to allow oil in creases to drain. Drain on paper towels.
Serve immediately with Dipping Sauce.

Makes 20 to 25 spring rolls

– – – – – – – – – – – – – – – – – –

Title: DRIED FIG JAM
Categories: Canning, Fruits, Harned 1994, Jams, Preserves
Yield: 1 batch

28 oz Dried figs (used both
-homemade and commercial)
5 c ;Water
1/2 c Fresh lemon juice
3 c Sugar
Seeds from juiced lemons
1 ts Ground cardamom
1 tb Dark rum

Place figs in 4 qt pot. Add all water, cover pot, bring to a boil and
remove pot from heat. Let the pot of figs sit for at least an hour to
plump them.
Remove figs from the dark water with a slotted spoon. Reserve the water.
Cut stems off figs with scissors and chop figs medium coarse by hand or in
a processor.
Add lemon juice and sugar to the fig water. Set water to a second boil,
then reduce heat and let simmer for 5-10 minutes. Tie up seeds into a
cheesecloth bundle and drop in fig water. Drop the chopped figs into the
fig water. Bring fig jam to another boil, then let simmer for 15-20
minutes. Jam should be slightly thickened.
Remove from heat. Take out the cheesecloth bag. Stir in the rum and
cardamom well. Ladle into 1 pint jars (1/2 pint works, too), leaving 1/4″
headspace. Seal jars according to manufacturer’s instructions. Process
jars for 15 minutes in a boiling water bath.
Yield: About 4 pints.

—–

Lentil Shepherd’s Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
3/4 cup onion — chopped
2 cloves garlic — minced
2 tablespoons flour
1 1/3 cups vegetable broth
1/4 tablespoon dried thyme
salt pepper to taste
2 cups lentils — cooked
1 10 oz. pkg frozen mixed vegetables
(or 1 can of Veg-All, drained)
2 cups mashed potatoes (homemade or instant)

Preheat oven o 375 degrees. Grease a round casserole dish.
In a saucepan, heat oil over med-high heat. Add onion garlic; cook, sti
rring, until softened, about 2 minutes. Stir in the flour until absorbed. Add
the broth, thyme, salt, and pepper. Cook, stirring, until mixture comes to a
boil. Stir in the cooked lentils and mixed vegetables and spoon into casserole
dish.
Top with mashed potatoes, spreading evenly over top, leaving an air-hole in
the middle. Alternatively, place potatoes in a large pastry bag fitted with a
large star tip. Pipe the potatoes around the edge of the casserole dish.
Bake 40 minutes or until potatoes brown on top.

– – – – – – – – – – – – – – – – – –

NOTES : Recipe is vegan if mashed potatoes are made vegan.

Lemon Soup w/Garbanzo Beans

Recipe By : “Bon Appetit” magazine
Serving Size : 4 Preparation Time :0:00
Categories : Lowfat Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups chicken broth
1 15-16 oz can garbanzo beans — rinsed and drained
6 garlic cloves — chopped
1 1/2 teaspoons ground turmeric
1/8 teaspoon cumin seeds
2 large eggs
1/4 cup fresh lemon juice
pinch cayenne pepper
2 tablespoons chopped fresh mint

Combine broth, beans, garlic, turmeric and cumin in large saucepan, bring to
a boil. Reduce heat and simmer 15 minutes. Whisk eggs and lemon juice
until
well-blended.

Gradually whisk 2 cups soup into egg mixture. Return to saucepan. Stir
over
medium-low heat until heated through, about 5 minutes. (Do not boil.) Add
cayenne. Season with salt. Ladle into bowls, sprinkle with mint.

– – – – – – – – – – – – – – – – – –

THICK RICH RED BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Cuban

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Red kidney beans, soaked
2 qt Water
1 ea Bay leaf
1 lg Green bell pepper, seeded
— quartered
—–SOFRITO—–
1/4 c Olive oil
4 ea Garlic cloves, chopped
1 lg Onion, chopped
1 lg Green bell pepper, diced
1 c Tomatoes, coarsely chopped
1 tb Red wine vinegar
1/2 c Dry sherry
1/2 ts Oregano
1/2 ts Cumin
Salt pepper
—–TO FINISH—–
2 md Potatoes, diced
1 c Butternut squash, diced
Olive oil to taste

Combine beans, water bell pepper salt, bring to a boil simmer for 1 1/2
to 2 hours. Add more water as needed.

SOFRITO: Heat oil in a skillet, saute the garlic, onion bell pepper till
tender. Add tomatoes, vinegar, sherry, oregano, cumin, salt pepper
cook 10 minutes.

When beans are tender, add the sofrito, potatoes squash. Stir to blend,
cook over a low heat until the potatoes squash are tender. Either
serve as is or puree. Drizzle some olive oil over each serving.

Adapted from Randelman Schwartz, “Memories of a Cuban Kitchen”

– – – – – – – – – – – – – – – – – –

Title: SOUL BROTHERS’ BLACK-EYED PEAS
Categories: Vegetables
Yield: 6 servings

Stephen Ceideburg
1 lb Black-eyed peas
1 tb Salt
1 c Chopped celery
1 c Chopped bell pepper
1 c Chopped onions
1/4 c Chopped parsley
2 tb Vegetable oil

Combine the black-eyed peas, salt, chopped celery, bell pepper,
onions, parsley and vegetable oil a heavy-bottomed soup pot and cook
until tender, approximately 1 1/2 hours.

Add more salt to taste, if desired.

PER SERVING: 235 calories, 14 g protein, 37 g carbohydrate, 4 g fat
(1 g saturated), 0 mg cholesterol, 824 mg sodium, 10 g fiber.

Rip Wilson, Soul Brothers Kitchen.

From an article by Heidi Haughy Cusik in the San Francisco Chronicle,
6/12/91.

Posted by Stephen Ceideburg

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