CRANBERRY, CORNBREAD AND SAUSAGE STUFFING

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Meats Fruits
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 lb Italian sausage – hot
2 2/3 lb Italian sausage – sweet
1 c Butter – salted
1/2 c Olive oil
4 lg Onions — fine chop
16 Celery ribs — fine chop
8 Carrots — peel, fine chop
8 c Cranberries — coarse chop
3/4 c Maple syrup
3/4 c Rosemary – fresh, chopped
– or 1/4c dried rosemary
1/2 c Marmalade
24 c Cornbread – day old,crumbled

Cranberries may be fresh or frozen. Remove casings
from italian sausages. 1. Cook italian sausage with
salted butter and oil in two frying pans and crumble
as fine as possible with potato masher. Drain in sieve
and catch drippings. Transfer drained crumbled sausage
to large mixing bowl. 2. Saut‚ onions with reserved
drippings until translucent. Drain in sieve and catch
drippings. Transfer trained onions to mixing bowl with
sausage. 3. Saut‚ celery and carrots with reserved
drippings until translucent. Transfer celery and
carrots with drippings to mixing bowl with sausage and
onions. 4. Add cranberries, maple syrup, rosemary and
marmalade, and mix very well. Add crumbled cornbread
and mix very well. You might need two big bowls.
This stuffing can be baked inside a turkey, or in a
separate pan.

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Harissa is hot pepper sauce from North Africa. I found this recipe in Korma’s
Great Vegetarian Dishes p.131
8 oz. fresh hot chilies
1/2 teaspoon yellow asafoetida powder (or garlic to your taste)
1 tsp. ground caraway seeds
1 ts[Cp. salt
1 1/2 tsp. fresh ground pepper
1 1/2 tsp. ground cumin
1 tsp. ground coriander

Place the chiulies in a processor and chop until coarsely
ground. Add the other ingredients (except oil) and process until
smooth.

White Beans with Spinach Puree

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Entree Side Dish
Stovetop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb small white beans — soaked overnight
1 box frozen chopped spinach — thawed
4 cloves garlic — minced
1 c soft bread crumbs
1 bay leaf
dried oregano
dried thyme
salt and white pepper — to taste

Rinse and drain beans. Cook with bay leaf until tender (1-2 hours). Partially
drain, leaving beans in about 1/2 c of their liquid; reserve drained liquid in
case more moisture is needed. Combine bread crumbs and garlic in a bowl (these
may be minced together in food processor if making bread crumbs). Heat spinach
and add salt, white pepper, oregano and thyme to taste; puree spinach mixture.
Combine beans, bread crumbs and as much spinach puree as needed to bind
ingredients together. Serve slightly warm.

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Per serving: 610 Calories; 5g Fat (7% calories from fat); 32g Protein; 112g
Carbohydrate; 0mg Cholesterol; 421mg Sodium

Title: RED COOKED EGGS #1
Categories: Chinese, Appetizers, Eggs
Yield: 6 servings

6 Eggs
1/4 c Brown sugar
1/2 c Dark soy sauce
1/2 c Chicken broth
1 ts Sesame oil
Hoisin sauce oyster sauce

In a pot, cover the eggs with cold water; bring to a
boil, then simmer 15 minutes. Remove from heat, cool
the eggs under cold running water, and shell them.

In a pan, combine the brown sugar, soy sauce, chicken
broth, and sesame oil. Heat the mixture, stirring to
dissolve the brown sugar. Add the eggs. Simmer,
covered for 1 hour. The liquid should cover the eggs,
but if it does not, baste frequently.

Turn off the heat and let the eggs stand in the
another hour, turning them from time to time, to
ensure even coloring. Serve cut into halves or
quarters, with dipping sauce. Makes 6 to 8 appetizer
servings.

DIPPING SAUCE: In bowl, combine equal parts of the
hoisin sauce and oyster sauce.

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

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BEEF SOUVLAKI WITH TZATZIKI SAUCE (KEBABS)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Beef
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Beef or lamb cut into 1″
-cubes (I use lamb)
12 Cherry tomatoes or tomato
-wedges
1 t Black pepper
1 t Oregano
2 Cloves garlic, finely
-minced
6 tb Olive oil
2 md Onions, quatered
2 md Green peppers, cut into 1″
-pieces
12 Fresh mushrooms
4 tb Lemon juice
Salt to taste
Skewers

This recipe takes two days. On the first day, prepare the meat and
marinate. On the second day, prepare the veggies and cook.
Place meat in a bowl. In a small bowl, combine black pepper, garlic
and oregano and sprinkle mixture over meat. Mix well to coat.
In a blender, combine lemon juice and olive oil and blend. Pour over
meat, cover and refrigerate overnight.
The next day, brush onions and green pepper with olive oil and
sprinkle with salt and pepper to taste. Thread meat and veggies,
alternating, on to skewers. Barbecue on grill, being careful not to
overcook. Use remaining marinate to bush on while cooking. Before
serving, sprinkle with salt and fresh lemon juice.

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Beef Barley Soup

Recipe By : Jan Spencer – Field Editor
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews Vegetables
Diabetic Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds beef short ribs — with bones
5 cups water
1 3/4 cups tomatoes, canned — diced, undrained
1 medium onion — chopped
1 teaspoon salt, optional
1/8 teaspoon pepper
2 cups carrots — sliced
1 cup celery — sliced
1 cup cabbage — chopped
2/3 cup pearl barley — quick cooking
1/4 cup minced fresh parsley

In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired
and pepper; bring to a boil over medium heat. Reduce heat; cover and
simmer for 1-1/2 to 2 hours or until meat is tender. Remove ribs;
cool. Skim fat from broth. Remove meat from bones and cut into
bite-size pieces; return to broth. Add carrots, celery, and cabbage;
bring to boil. Reduce heat, cover and simmer 15 minutes. Add barley
return to boil. Reduce heat; cover and cook 10-15 minutes or until
barley and vegetables are tender. Add parsley.

(you might want to omit the salt and add low sodium beef broth cubes)

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NOTES : Yields: 2 quarts or 8 – 1 cup servings.

Found in the November/97 Magazine

Diabetic Exchanges:
One cup serving (prepared without salt) equals 3 meat, 1 vegetable, 1
starch 1 fat

Per Serving: (1 cup):
314 calories, 156 mg sodium, 72 mg. cholesterol, 19 gm. cabohydrate, 27
gm. 15 gm. fat

GARDEN HERB MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1 tb Granulated sugar
2 ts Baking powder
1 t Garlic powder
1 t Dry mustard
1/2 ts Salt
2 Egg whites, lightly beaten
1 c Skim milk
1/2 c Grated carrots
1/4 c Chopped green onions
2 tb Olive oil
2 tb Nonfat plain yogurt

Preheat oven to 375°F.

Into a large bowl, sift together the flour and the
next six dry ingredients. In a small mixing bowl,
combine the egg and the rest of the ingredients. Blend
the egg mixture gently into the flour mixture. Coat
muffin pan with cooking spray. Spoon batter into
muffin cups. Bake 18-20 minutes.

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CREAMY CRAB SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk (10oz/300g) Frozen Chopped
Spinach
3 c Chicken broth
1/4 c Butter
1/2 c Chopped onion
1/4 c All-purpose flour
1/2 ts Salt
1 pn Nutmeg
2 c Light cream
1 c Imitation crabmeat — Coarsely
Chopped
1/2 c Bick’s Tangy Dill Relish

Cook spinach in chicken broth. Saute onion in butter
in large saucepan until tender. Add flour and
seasonings, stirring until smooth. Stir in spinach
mixture. Cook, stirring constantly, until mixture just
comes to a boil and is thickened. Stir in cream,
crabmeat and relish. Heat through, do not boil.

Note: This soup freezes well. Reheat slowly, don’t
boil. It’s also nice
with a can of crabmeat or small shrimp.

Source: Bick’s Savoury Relish Recipes, Vol.1, page 3

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Title: CHINESE CHEWS
Categories: Cookies, Chinese
Yield: 1 servings

2 ea Eggs
1 c Sugar
1/2 c Flour
1/2 ts Baking powder
1/4 ts Salt
1 c Dates; chopped
1 c Nuts; chopped

Beat eggs until light. Add sugar and blend. Sift
together dry ingredients, add to egg mixture. Stir in
dates and nuts. Spread mixture in well buttered pan
and bake in slow oven 300 F. about 20 minutes. When
cool cut into squares and roll in granulated sugar.

Source: Mrs. Elmer Fry, Woodgrove Grange, Delaware
County, OH

—–

Title: Miniature Cookie Houses
Categories: Holidays, Non-food, Gifts, Christmas
Yield: 1 servings

MMMMM———————-FOR COOKIE HOUSE—————————
4 1/2 c Flour (may need up to 5)
2 ts Baking powder
1/2 ts Salt
1 c Margarine; room temperature
2 c Sugar
2 ea Eggs
2 tb Milk
2 ts Vanilla extract
Egg wash

MMMMM———————–FOR DECORATING—————————-
#5,#7 round and #27 star tip
Three decorating bags
Decorating icing
Colored sugar
Assorted candies
Decorating bag with coupler

Make the cookie dough: Stir or whisk together 4 1/2 cups of the
flour, the baking powder and salt; set aside. Cream the butter and
sugar until light; add the eggs, milk, and vanilla and beat well.
Gradually add the dry ingredients and blend to form a smooth ball of
dough. If the dough is sticky, add just enough of the remaining flour
to eliminate the stickiness. The dough should not be dry. Divide the
dough in half, wrap each ball in plastic and refrigerate for several
hours, or until firm enough to roll.
Meanwhile, cut cardboard templates for the base and the three
parts of the cookie house. The dimensions are as follows: THE BASE:
is a circle 6″ across (cut 1) THE SIDE: is a rectangle 2 3/8″ x 3
1/2″ (cut 2) THE FRONT/BACK: is funny shaped. It’s 3″ wide and 4 1/4″
tall (total height). From the bottom to the beginning of the “roof”
section is 2 3/8“. At 2 3/8″ cut up to form the ”roof“ top like an
upside down ”V“ (cut 2). Finally cut the ROOF: it’s a rectangle 2
3/4″ x 4 1/4”.
Preheat oven to 350 degrees. On a flour-dusted cookie sheet or
the back of one jelly roll pan, roll out one ball of dough to
1/8“-1/4″ thick. For each house cut one base, two sides, two
front/back pieces, and two roof pieces. Lay out the cardboard
patterns on the dough, leaving 1 1/2″ between them. The layout will
depend on the size of your cookie sheet and how many houses you are
making. Use a sharp knife to cut around each template, removing
excess dough as you cut. Wipe the knife frequently. Repeat the
rolling and cutting process to make the remaining pieces. If you want
some small trees in front of your house, make them using a cookie
cutter.
Bake both sheets of cookies at the same time, for 10-15 minutes
reemoving pieces when they are done (preferable to overbake than
underbake since we need firm cookies). The cookies may brown, but
this is O.K. Transfer immediately to a wire rack to cool completely.
Decorate the pieces before assembling the houses. You can do
this many ways. Mostly use your imagination. Frost or pipe/apply
candies to the ”wet“ icing. To ”sugar-coat“ areas, brush on egg-wash
(being careful not to touch any piping or decorations); then sprinkle
immediately with colored sugar. Tap gently to shake off excess sugar.
Set aside to dry for half an hour.
Next to assemble houses. Use the #7 icing tip . Pipe a thick
line of icing along edges to be put together and ”glue" the houses
together and on the base. Make sure to do one area at a time and hold
until icing sets. Let all set for a few minutes. When icing is firm,
do any finishing touches. MAKES THREE COOKIE HOUSES WITH BASES The
Christmas Kitchen by Lorraine Bodger

MMMMM