Title: Aunt Julia’s Paella
Categories: Pork, Chicken, Shrimp, Squid, Spanish
Yield: 6 servings

1 Chicken, cut up (Or 4 thighs
-and legs)
Salt and pepper to thaste
1 lb Lean pork, cut into 1-inch
-cubes
1 md Onion, minced
2 Toes garlic, minced
Cut into 1 1/2 inch julliene
-strips:
1/2 lg Bell pepper
1 lg Carrot
1 Stalk celery
1 c Frozen green peas
1 1/2 lb Peeled shrimp
1 3/4 oz Jar sliced pimento
2 ts Capers, with juice
4 oz Jar pimento-stiffed green
-olives
1/2 lb Calamari (squid), cleaned
-and sliced
5 c Water
4 Chicken bouillon cubes
1 ts Saffron threads
2 1/2 c Uncle Ben’s (c) rice,
-uncooked
3 Hard boiled eggs, sliced
1/2 lb Unpeeled shrimp (heads on)
Oil for frying

{ Submitted by Chiqui Collier, Cookery N’Orleans Restaurant }

In a large electric skillet or paella pan, brown the chicken pieces
(that have been seasoned with salt and pepper) in a little oil.
Remove from the pan. Add the pork cubes to the drippinfs and brown
for about 5 minutes. Remove from the pan. To the pan drippings (add
a little more oil if necessary) add the onion, garlic, bell pepper,
celery and carrot. Stir-fry for 2 minutes.

Add the peas, peeled shrimp, pimentos, capers, chicken, calamari and
pork. Stir. In a separate pot, bring the 5 cups of water to a boil;
stir in the bouillon cubes and saffron. Let it stand for 5 minutes
until dissolved.

Gently stir the rice into the skillet mixture. Slowly pour in enough
of the bouillon mixture to cover the rice and chicken pieces. Cover
and cook over low heat for about 20 minutes. Uncover and
decoaratively arrange the egg slices and raw unpeeled shrimp on the
top. (Add more broth as necessary to keep the rice moist.

Cover and steam for another 10 minutes until the shrimp are cooked
and the rice is tender. (Paella should be moist but not wet!) Place
the pan on a hot pad on the serving table and let everyone help
themselves.

Serve with a mixed green salad, red ripe tomatoes and some French
bread. Also mix up a pitcher of Sangria and enjoy!

Serves: 12.

[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN
0-671-70817-1 ]

Posted by Fred Peters

MMMMM

Title: Easy Toffee Bars
Categories: Candies, Chocolate
Yield: 1 servings

35 Soda crackers with unsalted
-tops
1 c Butter or regular margarine
1 c Brown sugar, packed
6 oz Semisweet chocolate pieces

An absolutely fabulous candy! Tastes and looks like butter crunch.
And it all starts with a little soda cracker. Your friends will never
guess the basic ingredient.

Lightly grease 15x10x1 inch jelly roll pan. Line bottom of pan
evenly with soda crackers. Combine butter and brown sugar in 2 quart
heavy saucepan. Cook over medium heat, stirring constantly, until
mixture comes to a boil. Continue cooking 3 more minutes, stirring
constantly. Pour mixture evenly over crackers. Bake in 375F oven 15
minutes. Remove from oven. Sprinkle with chocolate pieces. let stand
5 minutes. Spread melted chocolate over crackers. While still warm,
cut between crackers making 35 squares. Chill in refrigerator until
set. Makes 35 pieces. Origin: Farm Journal’s Choice Chocolate Recipes
Shared by: Sharon Stevens.

MMMMM

Beans in Wine

Recipe By : Bean Feast by Valerie Turvey
Serving Size : 1 Preparation Time :0:00
Categories : Entree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c red beans — soaked overnight
1 tbsp sauteeing liquid
2 cloves garlic — chopped
1 red pepper — sliced
1 c red wine
1 tbsp tomato paste
1 bay leaf
salt and pepper — to taste

Cook beans in unsalted water until just tender. Drain. Preheat oven to 350¡F.
Saute onion, garlic and pepper until soft. Add beans, wine, tomato paste, and
bay leaf; season with salt and pepper. Transfer to casserole and bake 45
minutes.

– – – – – – – – – – – – – – – – – –

Per serving: 1136 Calories; 3g Fat (2% calories from fat); 67g Protein; 181g
Carbohydrate; 0mg Cholesterol; 91mg Sodium

DROP BISCUITS (USING BISCUIT MIX)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Biscuit mix (see recipe)
1/3 c Water

8 biscuits 96 calories per biscuit

1. Preheat oven to 425øF (hot).

2. Lightly grease baking sheet.

3. Stir mix and water together. Mix well.

4. Drop dough by tablespoon onto baking sheet to form 8
biscuits.

5. Bake until lightly browned–about 12 minutes.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

– – – – – – – – – – – – – – – – – –

Title: SZECHUAN BEAN CURD (TOFU)
Categories: Diabetic, Tofu, Vegetables, Meats, Main dish
Yield: 4 servings

4 oz 85% lean ground beef
1 c Green onions w/tops chopped
1 Clove garlic minced
3/4 c Chicken broth
2 tb Light soy sauce
1 tb Chili sauce
1 ts Sesame oil
1/4 ts Hot oil*
1/4 ts Red pepper flakes
2 tb Corn starch
2 tb Cold water
1 c Bean curd (tofu) 1/2″ cubes

Place ground beef, green onions, garlic in a
nonstick skillet and cook, stirring quickly, until
beef is browned. Stir in chicken broth, soy sauce,
oils, and red pepper flakes. Mix the cornstarch with
the cold water. Add to the skillet. Cook stirring
continously, until sauce thickens. Gently stir in the
bean curd (tofu). Continue cooking over medium heat
for 3 minutes. * Sesame oil hot oil may be found in
Asian markets and in cooking specialty stores.
Nuitritive values per serving: Carbohydrates 9 gm
Protein 15 gm Fat 7 gm Calories 149 Fiber .9 gm Sodium
518 mg Cholesterol 18 mg Food Exchange per Serving: 2
Lean Meat 1 Vegetable

Origin: The Art of Cooking For The Diabetic, by-Hess
Middleton, Signet Publishing, ISBN # 0-451-16118-1,
Copyright 1989, USA

—–

1/4 cup finely chopped onion
4-5 fresh hot red peppers, 4^rlong
1/2 cup lemon juice
3 medium onions, cut into 1/8^r slices
1/8 teaspoon cayenne pepper
1/2 cup white vinegar
salt
freshly ground pepper
lettuce leaves
3 lb. boiling potatoes, peeled halved
1/2 lb. Spanish fresh cheese (feta works!)
1-1/2 cups olive oil + 4 tbsp.
1 lb. sweet potatoes, peeled and cut into 6 slices
black olives (calamata preferred)
2 ears of corn
2 lb. striped bass fillets, cut into 2^r pieces
flour
3 hard-boiled eggs
1 lb. cassava (yucca) root, peeled and cut into 6 slices

In a small bowl, combine the finely chopped onion, lemon juice, cayenne
pepper, and salt and pepper to taste. Add a seeded and finely chopped
fresh hot red or green pepper to the chopped onion mix. Set aside. Cook
the potatoes in salted water until they are tender, but not mushy. Drain
well and mash. Add 1 cup of the olive oil to the onion and lemon juice.
Pour this dressing over the potatoes, mixing thoroughly. Make a mound of
the potatoes in the center of a large round platter and keep warm, not
hot.

Boil the sweet potatoes and cassava in salted water for 20 minutes, or
until tender. Drain and keep warm. Drop the corn into a large saucepan of
boiling salted water and boil for 5 minutes. Cut each ear into 4 or 5
slices and put with the other vegetables.

Season the flour with salt and pepper. Dredge the fish pieces in the
seasoned flour, shaking to remove the excess. In a skillet heat the 4
tablespoons of olive oil and fry the pieces of fish until they are golden
brown on both sides, about 3-4 minutes. Drain on paper towels and keep
warm.

Cut the peppers into 1/8-inch strips and put, with the sliced onions, into
a saucepan of boiling water. Blanch for a few minutes then drain well. Add
the remaining 1/2 cup of olive oil, the vinegar, and salt and pepper to
taste. Bring to a boil over a low heat and cook, covered for 2 or 3
minutes.

Hardboil 3 eggs and cut them in halves lengthwise. Pour the onion and
pepper mixture over the potatoes.

To serve, cut the mound into 3^r squares and place on lettuce leaves on
individual plates. Place a fish fillet, slice of corn, slice of sweet
potato, and a piece of cassava around the potatoes. Place an egg slice, a
black olive, and a slice of cheese on top of the potatoes.

Title: COTTAGE CHEESE CAKES
Categories: Breakfast
Yield: 1 servings

3 md Eggs
1 c Small curd cottage cheese
2 tb Corn oil
2 tb Flour or cornmeal

Combine the ingredients in order in a blender. Blend
well until mixture is smooth. Cook on a slightly
greased griddle or in a hot skillet. Since the
consistency of the cakes is light keep the cake size
small. Randy Rigg

—–

Chutney Stuffed eggs

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ea Hard boiled eggs
3 tb Mayonnaise
1 tb Chutney, drain chop
1 tb Chopped green onion
2 ts Curry powder
1 t Dijon mustard
1/2 ts Salt
1/4 ts Pepper

Halve the eggs lengthwise; scoop yolks into a small
bowl. Mash yolk thouroughly. Stir in remaining
ingredients. Mix well and refill whites. Garnish with
chopped green onion, if you wish. From Family Circle
Magazine 6/8/82

– – – – – – – – – – – – – – – – – –

ALMOND APPLE WHEAT BREAD STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Granny smith apples
-chopped
1 1/2 c Sliced almonds
-Blue Diamond Natural
3/4 c Onions, chopped
3/4 c Celery, chopped
4 tb Butter or margarine
1 t Cinnamon
1/2 ts Poultry seasoning
1/4 ts Salt
6 c Whole wheat bread cubes
1 c Raisins
1 Egg — lightly beaten
1/3 c Apple cider or juice
-ÿ TOÿ
1/2 c -cider or juice

Saute apples, almonds, onion, and celery in butter for
5 minutes, stirring frequently. Remove from heat.
Stir in cinnamon, poultry seasoning and salt. Toss
together bread cubes and raisins; add apple mixture.
Stir egg in 1/3 (or 1/2) c apple cider; toss into
bread mixture. Add remaining apple cider if a moister
stuffing is desired. Use to stuff a 15 to 20 lb
turkey, or two large roasting chickens. Spoon any
remaining stuffing into a lightly greased 9×5 loaf
pan. Bake, covered, during the last 30-40 minutes of
roasting.

– – – – – – – – – – – – – – – – – –

Title: TURKEY PATTIES IN MUSHROOM WINE SAUCE
Categories: Diabetic, Poultry, Main dish, Vegetables
Yield: 1 servings

1/2 lb Fresh mushrooms, sliced
1/2 c Chopped onion
2 ts Margarine
1 lb Ground turkey
1 Egg
1/2 ts Salt
1 ts Italian herb blend
1/2 c Dry red wine
1/4 ts Cracked pepper

Saute half the mushrooms and the chopped onion in
margarine in a large frying pan. Combine sauteed
vegetables with turkey, egg, salt, and herbs. Shape
turkey mixture into 4 patties. Broil 3-5 minutes on
each side until cooked through. While patties are
cooking, add remaining mushrooms, wine, and pepper to
frying pan. Simmer gently and serve sauce over
patties. 4 Servings
1 Serving: 1 Patty
with Sauce Nutritive values per serving: 3 gm.
carbohydrates; 23 gm. protein; 13 gm. fat; 0.5 gm.
fiber; 359 mg. sodium; 89 mg. cholesterol Food
Exchanges per serving: 3 1/2 Lean Meat Exchanges
Low-sodium diets: Omit salt. Use unsalted margarine.
Note: If you have a high cholesterol count, substitute
EggBeaters for the egg.

From: Fred Mueller Date: 08-21-93

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