Date: Tue, 01 Jun 93 14:20:01 EDT
From: tara@starburst.umd.edu (Tara McDermott)

Country Gravy
————-
1 medium onion, sliced thin
Roughly 1 Tbsp. diced garlic, or a little less
1 veg. bouillion cube, no salt added
1/4 cup white unbleached flour
1/4 cup nutritional yeast
2 tsp. miso (make sure it’s a light, sweet miso, not a dark one)
Salt to taste (if needed)
1/4-1/2 tsp. black pepper
1 1/2-2 cups water

Saute onion, garlic and bouillion cube in some of the water until
soft. Add the rest of the ingredients, with small additions of flour
and water each, slowly, so as to avoid large lumps. Stir constantly
until it all bubbles and is an even consistency. Serve immediately.

Note: I found that this is fairly thick, so you may or may not want
to thin it out a little bit. Add water first, then more seasonings:
salt, nut. yeast, and maybe miso.

Title: Pumpkin Pancakes
Categories: Diabetic, Breads/bm
Yield: 24 servings

1 Egg 1 tb Sugar
1 c Milk 1/4 ts Ground cinnamon
1/2 c Cooked or canned pumpkin 1/8 ts Ground nutmeg
3/4 c Unbleached white flour 1/8 ts Ground ginger
3/4 c Whole wheat flour 2 tb Vegetable oil
2 ts Baking powder

Combine all the ingredients in a mixing bowl and stir just until
blended. Pour the batter onto a hot griddle that has been lightly
oiled. Flip the pancakes over when bubbles break around the edges.
Serve hot with rum-flavored fruit sauce from the Holiday file.

1 four-inch pancake without sauce – 98 calories, 1 bread, 1/2 fat
exchange 15 grams carbohydrate, 3 grams protein, 3 grams fat 58 mg
sodium, 96 mg potassium, 24 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

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Title: Ground Beef with Zucchini and Tomato
Categories: Beef, Oriental, Meats, Wok
Yield: 5 servings

1/4 lb Ground beef
1/2 md Onion, sliced or minced
2 tb Soya sauce
Salt
2 sm Zucchini, peeled and sliced
-diagonally
2 Tomatoes, cut into wedges
1/2 c Water
1 t Sugar
3 tb Oil
1 1/2 tb Corn starch, dissolved in
1/3 c Water

1. Mix ground beef, onion, soya sauce and salt together. Peel and
slice zucchini. Cut tomatoes.

2. Heat oil in wok to smoking point. Stir fry ground beef mixture in
it until browned, about 2-3 minutes cooking time. Add zucchini and
1/2 cup of water, stir ingredients. Cover wok with lid, cook
ingredients 5 minutes, lifting wok cover 2 or 3 times to stir
mixture. Add tomatoes and sugar, cover, cook 2 or 3 minutes more.
Uncover, stir up corn starch solution thoroughly, pour into wok, stir
to form gravy.

NOTE: Chicken, pork, or shrimp could be substituted for ground beef

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Title: BOILED POT-STICKERS (SHWEI JOW)
Categories: Vegetarian, Chinese, Appetizers
Yield: 24 servings

————————–FILLING————————–
8 oz Regular or firm tofu
2 tb Black mushrooms, minced
-(OR Shiitake mushrooms)
— (presoaked)
2 tb Presoaked minced tree ear
1 tb Dried lily buds, minced
— (presoaked)
1 tb Green onion, minced
1/2 ts Salt
2 1/4 ts Soy sauce
2 1/4 ts Sesame oil

————————-WRAPPERS————————-
1 c All-purpose flour
1/4 c Water

———————–DIPPING SAUCE———————–
Soy sauce
Vinegar
Mushroom soaking liquid
-OR- water
Sesame oil (optional)
Chile oil (optional)

Mash the tofu to yield about 3/4 cup.
To make the filling, combine mashed tofu with the
minced ingredients, salt, soy sauce, and sesame oil.
To make the wrappers, mix flour and water by hand,
kneading just enough to make a ball of dough. Cover
and let rest for at least an hour.
Place on a lightly floured board, and knead for 2
minutes or so. With palms of your hands, roll it into
a long, cylindrical shape, 12 inches inches long, 1
inch in diameter. Cut crosswise into 1/2-inch pieces;
you will have 24. If your climate is dry, keep the
dough covered. Shape these, cut-side up, into a round
shape. Flatten them with the palm or heel of your
hand on a flour-dusted board. With a pastry roller,
small rolling pin, piece of dowel, or even an empty
jar — all of these should be wielded under the palm
of your hand — roll each into a round wrapper, 3
inches in diameter, thicker in the center, thinner
toward the edge. This is easily done by rolling the
pastry roller from the edge of the piece of dough to
the center, and back again, turning the dough
counterclockwise a little with your left hand after
each roll. Continue all the way around several times,
also turning the dough over once or twice, until you
have a thin, 3-inch wrapper.
To assemble, place 1-1/2 teaspoons filling (or as much
as the wrapper will hold) in an elongated mound in the
center of each wrapper; fold the dough over the
filling so that the edges meet. Press the edges
together for a tight seal, at the same time making
four or five tiny pleats, pinched tightly flush with
the edge. Be sure that it is completely sealed to
keep the water out and the filling in. (With
commecial wrappers, it may be necessary to moisten
half of the inside edge first to get a seal.)
Bring 4 cups water to the boil in a pot. Immerse
eight dumplings at a time for 3 minutes (add an extra
minute if frozen — do not defrost them first). Lest
they break open, add a little water to slow the boil
whenever it becomes too rapid. Stir occasionally in
case some of them stick to the bottom (true to their
name). After 3 minutes, remove the dumplings with a
slotted spoon. Cook the remaining two batches in the
same way. Serve hot, accompanied by small dipping
saucers of soy sauce and vinegar (cider or Chinese
dark), mixed in roughly equal proportions, or to
taste, and thinned with water or mushroom liquid if
too strong; add perhaps a drop of sesame and/or chile
oil. Some people like to add a little crushed garlic,
minced green onion, and/or gingerroot. Advance
preparation: These can be assembled ahead and frozen.
Do not defrost before cooking.

—–

Brown Sugar Icebox Cookies

Recipe By : Fwd: FOODWINE List (Listserv@CMUVM.CSV.CMICH.EDU)
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick unsalted butter — softened
1/2 cup light brown sugar — packed
1/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla
1 2/3 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt

In a bowl, beat the butter with an electric mixer until fluffy. Add the
brown sugar and granulated sugar; beat until well blended. Beat in the egg
and vanilla until thickened. Beat in 2/3 cup of the flour along with the
baking soda and salt. Stir in remaining 1 cup flour; the dough will be soft.

Divide the dough in half. Wrap each half in wax or parchment paper or
plastic wrap. Shape it into a 6″ log. Refrigerate until firm. (The logs
can be stored in a plastic bag and refrigerated for up to 1 week or frozen
for up to 2 months.)

Preheat oven to 350. Using a thin knife, slice each log 1/8″ to 1/4″ thick.
Arrange the cookies 1″ apart on a buttered cookie sheet. Bake for 10 to 15
minutes or until lighly golden.

VARIATIONS

Ginger Almond: Add 1/2 cup finely chopped crystallized ginger. Roll each
log in 1/3 cup of finely chopped blanched almonds.

Lemon Poppyseed: Add 3 tablespoons of poppyseeds and 1 tablespoon of grated
lemon zest. Roll each log in 1 tablespoon of poppyseeds.

Spice: Add 1 teaspoon freshly ground nutmeg, 1 teaspoon cinnamon and 1/4
teaspoon ground cloves. If desired, roll each log in 1/3 cup of finely
chopped walnuts.

Coffee Edged: Roll each log in 1 1/2 tablespoons very finely group French
roast coffee.

Pecan: Add 1 cup finely chopped toasted pecans. Roll each log in 1/3 cup
finely chopped toasted pecans.

– – – – – – – – – – – – – – – – – –

PUREED VEGETABLE SOUP WITH BROCCOLI FLORETS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 x Potatoes, peeled diced
2 x Med stalks Celery, chopped
2 x Med Carrots, chopped
1 x Sm Onion, chopped (1/4 cup)
1 x Clove Garlic, minced
2 c Vegetable stock
1/4 ts Black Pepper
1/2 ts Thyme
1 d Nutmeg
3 c Broccoli Florets
1 c Milk
1 x Egg Yolk, lightly beaten
1 tb Soy sauce

GARNISH: minced fresh parsley, dash of paprika, minced
fresh chives, grated cheese, sliced almonds, or finely
diced sweet red peppers, opt. In Dutch oven or 4-5 qt
saucepan, place potatoes, celery, carrots, onion,
garlic, stock, and seasonings. Bring to a boil, cover,
lower heat, and simmer until vegetables are very
tender, about 10 minutes. (The potatoes must be fully
cooked to thicken the soup properly.) While the soup
is simmering, steam the broccoli florets. When the
simmered vegetables are tender, transfer it and broth
to food processor, and process till smooth.
Return pureed soup mixture to pan. Stir in broccoli
florets. In a measuring cup, combine remaining
ingredients. Add to soup and heat; do not allow
mixture to boil. Top each serving with garnish if
desired. VARIATIONS: – substitute 2 cups steamed
chopped carrots, or 2 cups steamed peas, for the
broccoli. – substitute 1 t curry powder for thyme and
nutmeg. Garnish with thin apple slices or raisins.
~ add 1 cup shredded Cheddar cheese; melt into soup
base before adding broccoli; subst. pinch dry mustard
for nutmeg. – add more milk, vegetable stock, or water
if you want a thinner soup.

– – – – – – – – – – – – – – – – – –

Title: Giblet Gravy
Categories: Condiment, Ceideburg 2
Yield: 2 servings

Giblets and neck from turkey
1/4 c Butter
1/4 c Flour
Salt and freshly ground
-pepper

Place giblets and neck from turkey in a saucepan and cover with water.
Bring to a boil, then reduce heat and simmer for 20 to 30 minutes.
Drain giblet stock and reserve. Cut giblets in small cubes and
reserve.

When turkey is done and removed from roasting pan, add at least 1 cup
water to the pan. Blend water with drippings, stirring and scraping
with a wooden spoon to loosen any browned bits that my have stuck to
bottom of pan. The water and pan drippings together should equal 2
cups. Reserve this liquid.

In a saucepan, melt butter. Whisk in flour and cook over medium heat
until golden brown. Stir in reserved giblet stock and liquid from
pan drippings. Stir constantly until thickened, to avoid lumping.
Season with salt and pepper, stir in giblet cubes and serve with
roast turkey.

Makes 2 cups.

Posted by Stephen Ceideberg; December 13 1991.

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LUNCH IN A MUG: SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Non-fat dry milk powder
1/4 c Non-dairy creamer
2 tb Instant chicken bouillon
-granules
1 tb Dried vegetable flakes
1/2 ts Dried parsley flakes
1/2 ts Dried summer savory
1/2 ts Salt
1/4 ts Onion powder
1/4 ts Pepper

To serve: 2 Tbsp uncooked instant rice, optional, 3/4
cup water

In small bowl, combine milk powder, creamer, bouillon
granules, vegetable flakes, parsley flakes, savory,
salt, onion powder and pepper. Store in airtight
container for no longer than 6 months.

To make one serving of soup, place instant rice
(Minute Rice) and 3 Tbsp dry soup mix in microwave
safe mug. Place 3/4 cup water in 1 cup measure and
microwave on HIGH for 1 1/2 to 3 minutes or until it
boils. Pour boiling water into mug with rice and soup
mix; stir. Cover with plastic wrap and let stand for 5
minutes or until rice is tender.

Posted by Allison Cozzi. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

PUMPKIN MUFFINS – WW

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c pumpkin 1 ts baking powder 1 ts cinnamon 4
tb raisins 2 eggs 1/2 c carrots; grated 1 ts
vanilla 2/3 c powdered milk 6 tb flour 10 pk sweet
low 2 ts pumpkin pie spice

Mix all ingredients. Spray muffin tin with Pam.
Divide qually. Bake at 350 F. for 25 minutes. Makes
12 muffins. Read this part carefully: Each serving of
six (6) muffins, yes six muffins), equals the
following WW Exchanges: 1 Bread, 1 Fruit, 1 Milk, 1
Protein and 1 1/2 Vegetables. This is a no fat recipe!
You may substitute Egg Beaters for the eggs and Equal
for the Sweet and Low. Freezes well.

– – – – – – – – – – – – – – – – – –

Title: Susan’s Dog Cookies
Categories: Dog biscuit
Servings: 30

3 1/2 c Whole wheat flour
1/2 c Powdered milk
2 ts Cod liver oil
1 1/2 c Beef or chicken bouillon
3 c Rolled oats
1/2 c Bacon grease
2 Eggs

Combine all ingredients into a sticky dough. Drop by tablespoonfuls onto
ungreased cookie sheet and bake at 325’F. for 50 minutes. Cool on rack and
store in plastic bag. Makes about 30.

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