MARKET PASTA SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SALAD—–
8 oz Shell macaroni, medium
-size
-uncooked
2 c Broccoli flowerets
1/2 c Onion, chopped ( 1 med. )
2 c Zucchini OR Yellow squash
-sliced 1/4 inch thick
1 Red pepper ( med. ) cut
-into
-strips
1 c Cheddar cheese ( 4 ounces
-cut into 1/2 inch cubes
—–DRESSING—–
1/2 c Vegetable oil
1/2 ts Salt
1/4 ts Pepper
3 tb Lemon juice
2 tb Dijon mustard
1 t Worcestershire sauce
1/2 ts Garlic, fresh, finely
– chopped
2 tb Parmesan cheese, freshly
– grated

Cook macaroni according to package directions; drain. In a large bowl stir
together all salad ingredients except cheese; stir in hot macaroni.
Refrigerate 10 minutes. Stir in cheese. Meanwhile, in a medium bowl stir
together all dressing ingredients except parmesan cheese. Pour dressing
over
salad, toss to coat. Sprinkle with parmesan cheese. Yield: 6 servings.

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VARIETY SPICE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Buttermilk baking mix (??)
1/2 c Sugar
1 t Cinnamon
1/2 ts Cloves
1/2 ts Nutmeg
1/2 c Applesauce
1 sm Can undiluted evaporated
-milk
2 tb Oil
1 Egg, beaten

Using baby food eliminates the need to puree

Combine baking mix, sugar, cinnamon, cloves, and
nutmeg in medium bowl;mix well. Beat together
applesauce, evaporated milk, oil, and egg. Add liquid
mixture to dry mixture. Stir just until dry
ingredients are moistened. Fill 12 buttered muffin
cups 2/3 full of batter. Bake in hot oven (400F) 15-20
minutes. Cool slightly; remove from pan. Makes 12
muffins.

TOPPING: Mix 1/4 cup sugar and 1/4 tsp cinnamon. Dip
tops of muffins in 2 tbsp melted butter, then roll
tops in cinnamon sugar mixture.

** You may substitute one fo the following for the
applesauce: 4-1/2 oz jar strained plums, apricots with
tapioca, strained pears, or strained squash.

Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon
Stevens.

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CARNE DE PUERCO CON CHILE VERDE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Boneless pork roast
48 oz Tomatillos, drained
-crushed
16 oz Green chiles — chopped
-(Ortega mild green)
5 Garlic cloves — crushed
1 lg Onion, chopped
3/4 c — Water
Salt
Pepper

optional — your favorite fresh green chiles, chopped
or sliced. Cilantro if you like it.

Slice up the pork and trim away most of the fat. Dice
both the lean meat and the fat into 1/2-inch cubes;
set the diced fat aside.

In a heavy pot over a hot flame, cook the lean pork
with the water, stirring until the water is gone and
the meat begins to brown. Add onion garlic, and
stir constantly until the onion becomes transparent.

Reduce heat to a simmer and add tomatillos canned
chilis (be *sure* to drain the tomatillos before
crushing; the water they are packed in is too salty).

Cover the pot and simmer slowly for about an hour,
stirring occasionally to prevent sticking.

Meanwhile, render the diced pork fat into cracklings
by sauteeing in a skillet over medium heat until the
pieces are brown and crispy. Drain and salt the
cracklings and set aside; save the lard for any other
dish where you want some high-quality cholesterol
stuff.

After an hour the chile verde should be pretty juicy
but not watery. Add a little water if it’s too dry.
Add salt pepper to taste, and if you want it hotter,
add your fresh chiles now. Cover and simmer again for
at least half an hour. The longer the better.

To serve, sprinkle with chopped cilantro (if used) and
the cracklings. Serve with Spanish rice, tortillas,
black beans, and ice-cold beer. Serves 6 or 8.

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Title: Apple Bulgur Breakfast
Categories: Diabetic, Nuts/grains, Fruits
Yield: 8 servings

1/3 c Dried apple rings; 2/3 c Fromage frais;
1/4 c Heaped bulgur; 1/4 c Milk;
2/3 c Cup natural yogurt A little artifical
sweetener
-=OR=- -(optional)

Mix the apple and bulgur in a bowl, then stir in the yogurt or formage
frais and half the milk. Cover and set aside for 30 minutes, or
until the bulgur is softened and swollen. The grain should stillhave
some bite, although it can be left covered in the refrigerator
overnight. Stir well and add extra milk necessary to make the
mixture creamy. The mixture can be sweetened with artificial
sweetener if liked.

Very the fruit, if you like, or add fresh fruit to the plain soaked
bulgar.

Food Exchanges were not listed.
Source: The Diabetic Cookbook by Bridget Jones.

MMMMM

This morning’s breakfast got my husbands attention, he really liked it, so
I will share.

1 medium zuchinni, sliced
1/4 lb (or so) mushrooms, sliced
1 bunch green onions, sliced
1 4 ounce carton liquid fake eggs
1/2 cup non fat cottage cheese
tortillas (optional)

“Saute” mushrooms and zuchinni in nonstick skillet, add gr onion, and heat
through, pour in the egg stuff and cook until nearly set, add the cottage
cheese and heat through, mixing well.

I made this into breakfast burritos, but would be good to eat as is, too.

Sugar Crusted Sweet Potato Biscuits

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
3 Tablespoons baking powder
1/2 teaspoon salt
4 Tablespoons brown sugar
3 Tablespoons shorting
2/3 cup skim milk
1/2 cup canned or cooked sweet potatoes
1/3 cup sour cream

1- Heat oven to 400 degrees F. Spray cookie sheet with nonstick
cooking spray.
2- Lightly spoon flour into measuring cup level off. In medium bowl
combine flour, baking powder, salt and 2 -Tablespoons of brown sugar, mix
well. Using pasty blender, cut in shorting until mixture is crumbly.
3- In small bowl combine milk, sweet potato and sour cream, blend well. Add
flour mixture all at once, stirring until moistened. If dough
is to dry add additional milk. 1 teaspoon at a time until dry ingredients
are moistened. To form each biscuit drop 1/4 cup dough
onto spray coated cookie sheet. Sprinkle tops with remaining 2-
Tablespoons brown sugar.
4- Bake at 400 degrees F for 15 to 20 mins. until peaks and bottoms
of biscuits are golden brown. Immediately remove from cookie sheet.
Serve warm.
12 Biscuits Low fat

Serving size 1 Dietary Exchange
Cal- 150 1 starch
Fat- 4 1 fruit
Chol.- 2mg 1/2 fat or 2 carbs, 1/2 fat

sugars 8g

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Title: Chive Vichyssoise
Categories: Soups
Yield: 1 servings

1 tb Unsalted margarine
1 md Yellow chopped onion
1 md Chopped leek
1 md Chopped stalk celery
2 md All purpose potatoes
(about 1/2 lb) peeled and
Diced
1 3/4 c Low salt chicken broth
1 c Buttermilk
1 tb Minced fresh/freeze
Dried chives
2 ts Lemon juice
1/4 ts Hot red pepper sauce

In a large heavy saucepan melt the margarine over moderate heat. Add
the onion, leek and celery and cook, uncovered, stirring,
occasionally, until the vegetables are tender, 6-8 minutes> Do not
brown. Add the potatoes, stir in the chicken broth and bring to a
boil. Reduce to simmer and cook until the potatoes are tender, about
20 minutes. In blender or food processor, puree the soup in 2 or 3
batches, whirling each batch about 30 seconds. Stir in the
buttermilk, chives, lemon juice and red pepper sauce. Cover the soup
and refrigerate at least 2 hours before serving. Thin with additional
cold buttermilk if desired.

MMMMM

Title: Strawberries Yogurt San Remo
Categories: Fruits, Desserts
Yield: 4 servings

1 pt Fresh Strawberries *
3 tb Sugar

MMMMM———————–YOGURT TOPPING—————————-
3 x Egg yolks
1 ts Vanilla
1 tb Brandy
1/3 c Sugar
1 ds Nutmeg
2 c Plain Yogurt

MMMMM————————–GARNISH——————————-
2 tb Sliced Almonds
1/4 c Chocolate shavings/sprinkles

* hulled, cleaned, and halved
Combine strawberries and sugar. Cover; let stand 15 minutes.
Prepare topping. Beat together yolks, 1/3 cup sugar, vanilla,
nutmeg, and brandy until smooth. Fold in yopurt.
Spoon strawberries into 4 sherbert dishes. Cover with topping;
garnish with almonds and chocolate. Yield 4 servings.

MMMMM

EASY CHOCOLATE MOUSSE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Squares (1 oz eaach) — semisweet chocolate,
coarsely
1 Square (1 oz) unsweetened — chocolate, chopped c
3 tablespoons Brandy — dark rum or strong

2 Eggs
1/3 cup Sugar
1/8 teaspoon Salt
2/3 cup Heavy cream

A light mousse; the blender method (recipe follows) makes a darker, denser
mousse.

whipped cream for garnish (optional)
In small heavy suacepan over low heat, melt chocolates with the brandy. Stir
until smooth; set aside. In a small bowl, beat eggs, sugar and salt until
fluffy. Add cream; beat until mixture mounds slightly. Beat in chocolate
mixture until well blended. Spoon into serving bowl, 4 glasses or dessert
dishes. Chill. Garnish with whipped cream.

Blender method: In blender whirl eggs, sugar and salt 45 seconds or until
frothy. Add cream; blend 10 seconds. Add chocolate mixture; blend until
smooth. Proceed as above.

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Tuna Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Seafood
Italian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 ounces Italian tuna packed in oil
1/4 Stick butter
20 milliliters Garlic — chopped
2 tablespoons Fresh chopped parsley
1/4 cup White wine — salt and pepper to t
28 ounces Can chopped peeled tomatoes

Melt butter and tuna oil in pan. Sautee garlic for 2 min, until golden. Add
tuna and cook 5 min. Add tomatoes, wine and parsly, salt and pepper and cook on
low heat 30 min. Serve over cooked, drained pasta.

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