Title: Rio Grande Kidney Bean Soup
Categories: Diabetic, Soups/stews, Main dish, Crockpot, Beans
Yield: 6 servings

1 sl Bacon; 3 c Beef broth;
1 ts Garlic; minced 3 Bay leaves;
1/2 c Onion; chopped 1/2 ts Salt;
2 1/2 c Kidney beans; canned with 1/8 ts Ground pepper; freshly
-liquid 1/4 ts Dried basil; crumbled

Fry bacon over medium heat in heavy frying pan; crumble bacon and set
aside. Reheat bacon drippings over medium heat; saute garlic and
onion until tender, stirring occaionally. Puree beans in blender or
food processor fitted with steel blade and stir into onion mixture.
Blend in crumbled bacon and remaining ingredients, stirring
occasionally until soup is hot. Remove and discard by leaves. Soup
will thicken as it stands and be thinned with water or additional
beef broth.

Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD
EXCHANGE + 1/2 FAT EXCHANGE CHO: 19g; PRO: 8g; FAT: 3g; CAL: 136
Low-sodium diets: This recipe is not suitable.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

MMMMM

Shrimp Fried Rice

Recipe By : Walking Magazine (Jul/Aug 95)
Serving Size : 4 Preparation Time :0:30
Categories : One-dish meals* Main courses, fish*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound medium shrimp, peeled, washed, deveined — sliced
in half
MARINADE:
1 1/2 tablespoons rice wine or sake
1 teaspoon minced fresh ginger
1/2 teaspoon sesame oil
SAUCE:
2 tablespoons non-fat chicken broth — (or water)
1 1/2 tablespoons rice wine or sake
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon sesame oil
– – – – –
2 tablespoons corn or safflower oil — divided
2 large eggs — lightly beaten
3/4 cup minced scallions
1 1/2 cups frozen peas — thawed
5 cups cold cooked white (or brown rice) — fluffed with fork

[This is fast if rice is made the night before.]

Place shrimp in a bowl, add the marinade ingredients, and toss to coat.
Cover with plastic wrap and let stand at room temperature for 20 minutes.

Combine the sauce ingredients and set aside.

Heat a wok or a skillet, add 1T of the oil, and heat until hot.
Add the shrimp and stir-fry over high heat until they turn pink, about 2
mnutes.
Remove with a handled strainer or a slotted spoon and drain.
Wipe out the pan.

Reheat the pan, add the remaining 1T of oil, and heat until hot.
Add the eggs and stir-fry over high heat for about 30 seconds to scramble.
Add the minced scallions and stir-fry for about 1 minute.
Add the peas and stir-fry briefly to heat through.
Add the rice, breaking it up with a spatula, and cook for 2-3 minutes, until
heated through.
Add the shrimp and the sauce mixture, toss to coat, and transfer to a serving
dish.
Serve immediately.

Serves 6*, 321 cal per serving.
18% cal from fat / 6g total fat / 1g sat fat / 37mg chol / 15g prot / 49g carb
/ 862mg sod /
4g fiber

[*Halved, made dinner for 2, with no accompaniaments. Plan whole amount for 4;
6, only if
there are other dishes.]

– – – – – – – – – – – – – – – – – –

Chunky Caramel Chocolate Banana Split

Recipe By : webmaster@godiva.com
Serving Size : 6 Preparation Time :0:00
Categories : Godiva Chocolate
Company Desserts
Ice Cream / Sherbert Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Caramel Nut Ice Cream—–
6 Large Egg Yolks
1 Cup Granulated Sugar — divided
1 Pinch Salt
2 Cups Half And Half
1 Cup Heavy Cream
2 Teaspoons Lemon Juice
2 Teaspoons Vanilla Extract
1/2 Cup Toasted Almonds — coarsely chopped
–Vanilla White Chocolate Chunk Ice Cream-
1 Pint Vanilla Ice Cream
2 Tablespoons Kirsch — (cherry brandy)
3 Ounces White Chocolate — coarsely chopped
—–Double Chocolate Cookie Ice Cream—-
1 Pint Chocolate Ice Cream
12 Chocolate Wafers — coarsely broken
—–Caramel Rum Sauce—–
1 Cup Granulated Sugar
3 Tablespoons Water
2 Tablespoons Light Corn Syrup
1/4 Teaspoon Lemon Juice
2/3 Cup Heavy Cream
5 Tablespoons Unsalted Butter — cut in 1/2-inch cube
1 Tablespoon Dark Rum
1 Teaspoon Vanilla Extract
—–Chocolate Sauce—–
8 Ounces Semisweet Chocolate — coarsely chopped
3/4 Cup Heavy Cream — (plus 2 Tbsp.)
1 Pinch Salt
3 Tablespoons Light Corn Syrup
1 Tablespoon Vanilla Extract
1 Tablespoon Coffee-Flavored Liqueur — (optional)
—–Strawberry Sauce—–
20 Oz. Bag Frozen Strawberries — (unsweetened)
2/3 Cup Granulated Sugar
2 Teaspoons Arrowroot
1 Tablespoon Kirsch — (cherry brandy)
—–Assembly—–
2 Cups Heavy Cream
2 1/2 Tablespoons Granulated Sugar
1 Teaspoon Vanilla Extract
1 Quart Vegetable Oil — (to 1 1/2 quarts)
9 Bananas — slightly underipe
2 Cups Fresh White Bread Crumbs
1 Cup Blanched Almonds — finely ground
2 Eggs
2 Tablespoons Milk
1/3 Cup Almond Brickle Chips
Fresh Strawberries — sliced (for garnish)

Make the caramel nut ice cream:

1. In a medium bowl, whisk the egg yolks, 1 tablespoon of the sugar
and the salt until blended.

2. In a medium saucepan, bring the half-and-half and cream to a
gentle boil. Remove the pan from the heat.

3. In a heavy, large saucepan, using a wooden spoon, stir together
the remaining sugar and lemon juice. Over medium heat, cook the
sugar mixture for 3 to 5 minutes, stirring frequently, until it
liquefies and then turns to an amber-colored caramel. Remove the
pan from the heat and stir in the half-and-half mixture. Return
the pan to the heat and cook, stirring constantly, to help
dissolve any caramel that may have hardened. Bring the caramel
mixture to a gentle boil and remove the pan from the heat.

4. Gradually whisk about 1 cup of the hot caramel mixture into the
beaten egg yolks until blended. Return this mixture to the
saucepan. Continue cooking over medium low heat, stirring
constantly with a wooden spoon for 2 to 4 minutes, or until the
custard has thickened slightly. It is done when you can run your
finger down the back of the custard-coated spoon and a path
remains. Do not let the custard boil.

5. Remove the pan from the heat and immediately strain the custard
through a sieve into a stainless steel bowl. Place the bowl over a
larger bowl of ice water and stir the custard for 5 to 10 minutes,
or until cool. Stir in the vanilla. Remove the bowl of custard
from the bowl of ice water. Cover the surface of the custard with
plastic wrap and refrigerate for at least 6 hours, or overnight,
until very cold.

6. Scrape the chilled custard into the container of an ice cream
maker and freeze according to the manufacturer’s instructions,
adding the chopped almonds for the last 2 minutes of freezing.
Transfer the ice cream to a bowl. Cover the surface of the ice
cream with plastic wrap and cover the bowl tightly with
aluminum foil. Freeze the ice cream overnight.

Mix the vanilla white chocolate chunk and double chocolate
cookie ice creams:

1. Let the vanilla ice cream soften at room temperature for 10 to
15 minutes, or until soft enough to scrape out of the container.
Scrape the ice cream into a chilled 41/2 quart bowl of a
heavy-duty electric mixer fitted with the paddle attachment. At
low speed, beat the ice cream for about 5 seconds, or until evenly
softened. Quickly add the kirsch and white chocolate pieces and
mix a few more seconds until the liqueur and chips are
incorporated. Scrape the ice cream into a small bowl and cover
the surface with plastic wrap and freeze for 6 hours or overnight.
Repeat the softening and mixing process with the chocolate ice
cream and cookie pieces.

Make the caramel-rum sauce:

1. In a small, heavy saucepan, combine the sugar, water, corn syrup,
and lemon juice. Cook over medium-low heat, stirring constantly
with a wooden spoon, until the sugar dissolves. Increase the heat
to medium-high and bring the syrup to a boil without stirring for
4 to 7 minutes, or until the syrup caramelizes and turns dark
amber in color. Remove the pan from the heat and add the cream.
When the mixture stops bubbling, stir the mixture until smooth.
Stir in the butter until melted. Stir in the rum and vanilla. If
not serving the sauce immediately, store in an airtight jar in the
refrigerator. Reheat the sauce over low heat, stirring constantly,
just before serving.

Make the chocolate sauce:

1. Place the chocolate in a medium bowl. In a small saucepan over
medium heat, bring the cream, salt, and corn syrup to a gentle
boil. Pour the hot cream mixture over the chocolate and let stand
for 30 seconds to melt the chocolate. Whisk until smooth. Whisk
in the vanilla and coffee-flavored liqueur. Let the sauce cool until
tepid. If not serving the sauce immediately, store in an airtight
jar in the refrigerator. Reheat the sauce over low heat, stirring
constantly, just before serving.

Make the strawberry sauce:

1. In a non-corrosive medium saucepan, combine the frozen
strawberries and sugar. Cook over medium heat, stirring constantly
with a wooden spoon until the sugar dissolves completely. Continue
to cook for 10 to 15 minutes, stirring frequently, until the
berries are soft. Do not let the mixture boil.

2. Press the berry mixture through a sieve into a bowl. Return the
strained sauce to the saucepan. Place the arrowroot in a small
cup. Slowly stir in 2 tablespoons of strawberry puree until
completely smooth. Pour the mixture back into the saucepan with
the remaining puree. Cook the sauce over medium heat, stirring
constantly until it comes to a boil and thickens. Remove from
heat. Cool the sauce completely and stir in the kirsch. Pour the
sauce into a small bowl, cover, and refrigerate until chilled.

Assembly:

1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer
fitted with the wire whip attachment, beat the cream, sugar, and
vanilla at medium-high speed until soft peaks begin to form. Fill
a pastry bag fitted with a star tip (such as Ateco #6) with the
whipped cream. Refrigerate until ready to use.

2. In a large high-sided skillet or electric frying pan, heat the oil
to 375 degrees F. Peel the bananas and split each one in half
lengthwise. In a shallow dish or pie plate, combine the bread
crumbs and ground almonds. In another shallow dish, whisk together
the eggs and milk until well-blended. Line a baking sheet with 3
layers of paper towel. Coat 2 of the banana halves in the egg
mixture. Immediately coat the banana halves with the bread
crumb-almond mixture, patting the bananas so that the coating
adheres well. Fry the coated banana halves two at a time, turning
once, until golden brown. Carefully transfer the fried bananas to
the paper towel-lined baking sheet Repeat with the remaining
banana halves.

3. Place one scoop of each flavor ice cream side by side in a large
dish. Lay 3 fried banana halves on each side of the ice cream.
Spoon some of each flavor sauce onto the ice cream, as desired.
Pipe rosettes of whipped cream around the edges of the dish and
between the ice cream scoops. Garnish generously with strawberry
slices and almond brickle chips. Serve immediately.

6 servings.

PREPARATION: 2 1/2 hours plus cooling and freezing times.
Allow time for the ice cream mixtures to freeze overnight.

– – – – – – – – – – – – – – – – – –

Title: Northern Beef
Categories: Chinese, Beef, Ceideburg 2
Yield: 1 servings

1 lb Beef (flank, rump,
-sirloin), sliced 1/2 by 2
-by 3 inch strips
2 c Chinese chard (bok choy),
-cut in 1 1/2 inch squares
1 sm Onion, halved and cut into
-1 1/2 inch squares
1 Clove garlic, minced
A few gratings of ginger
2 tb Oil for frying

MMMMM—————————GRAVY——————————–
1/2 tb Honey
1 tb Sherry wine
1 tb Soy sauce
1 tb Soy beans with chili
-condiment *
1/2 c Water
1/2 tb Cornstarch
ds MSG (optional)
ds 5-spices (optional)
ds Salt

*(or if unavailable, substitute 5 or 6 drops Tabasco sauce)

Been returning to my culinary “roots” so to speak. I pulled out a
couple of great little cookbooks that I got years ago when I was
first getting into Oriental cooking. These are those little recipe
card like books with spiral bindings that you see here and there in
Asian markets and the like. I’d forgotten how good these recipes are
since collecting larger and flashier cookbooks, but these are some of
the recipes that convinced me that I really did want to become
proficient at Chinese cooking. They are simple, authentic and *very*
tasty!

This first one calls for beef, but the other night I substituted pork
for the beef and the result was excellent. The finished dish is
rich, as hot as you like it and slightly sweet. The only “exotic”
ingredient is the “soy beans with chili condiment” and it’s not too
exotic these days. (Sorry, Jeff++no dried duck webs here!) Any market
with a good Oriental section should have it. The stuff I use is put
out in 8 oz. bottles by Lan Chi and is called “Chilli Paste with Soy
Bean”. It’s quite hot and has a wonderful, slightly “smoky” flavor.

(I’m copying these recipes out verbatim to capture the flavor of the
book.)

This blend of flavors will remind you of hot dishes from other parts
of the world. This chili flavor combine [sic] is entirely different
from the chili used in Mexican dishes, for instance

1. Mix gravy ingredients in a small bowl. Set aside.

2. Heat wok on high heat. Add 1 tablespoon oil. Slosh around. Add
vegetables and stir-fry until half done about 2 minutes. Remove to
platter.

3. Clean wok. Reheat over high heat. Add 1 tablespoon oil. Slosh
around. Add beef, garlic and ginger. Toss-fry for about 3 minutes
and when meat is pinkish add gravy ingredients. Stir-fry another
minute or so until thickened. Add precooked vegetables. Toss-fry
another minute to blend and heat through.

From “Quick and Easy Gourmet Wok Cooking” by Kay Shimizu.
Shufunotomo Co. Ltd., Tokyo. 1973. Distributed in the U.S. by Japan
Publications Trading Co. 1255 Howard St., S.F., Ca. 94103. ISBN
0-87040-245-5.

Posted by Stephen Ceideberg; July 11 1991.

MMMMM

from the _Lose Weight Naturally Cookbook_, by Mark Bricklin (Rodale
Press).

Tomato Vinaigrette

for 2 servings:

1/2 cup chopped, peeled tomato [but I think unpeeled is fine]
2 TBS white wine vinegar
1/2 tsp dried basil (or 1 1/2 tsp fresh)
1/2 tsp dried thyme (or 1 1/2 tsp fresh)
1/2 tsp Dijon mustard

Whir-Chop in your favorite blending appliance. Keep refigerated, lasts
about 2 days. Serve on green salads, or maybe pasta salad.

SPINACH STILTON PANCAKES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Cheese/Eggs
Vegetarian Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE PANCAKES—–
2 oz Buckwheat flour
2 oz Plain white flour
2 Eggs
2 tb Butter — melted
1/4 pt Milk
1/4 pt Water
—–FOR THE FILLING—–
2 lb Fresh spinich
1 lg Onion
3 oz Stilton cheese
2 oz Walnut pieces
Butter
1 Garlic sliver
—–FOR THE SAUCE—–
1 oz Butter
1 oz Plain white flour
1/2 pt Stock
1/4 pt Double cream
2 tb Freshly grated Parmesan
1 t (heaped) Dijon mustard

Make a smooth batter with the flours, eggs, milk and
water, then stir in the cool melted butter for extra
richness and to prevent sticking during cooking. Use
a 6-inch pan and make thin pancakes in the usual way,
but be sure to stir the batter vigorously in between
making each pancake or all the buckwheat flour will
sink to the bottom of the mixture. If preparing
ahead, cool the pancakes then stack them (interleaved
with greaseproof paper) and wrap in a foil parcel.

To make the filling, wash and boil or steam the
spinach until just tender. Chop it and squeeze out all
the liquid (save the juices for a soup). Chop the
onion finely and sweat it in a knob of butter until
it’s deliciously soft. Stir in the spinach, season
with a little salt, lots of pepper and the garlic.
Toast the walnuts and crumbled Stilton into the
spinach mixture to give it savoury flavour and bite.
Stuff the pancakes with the mixture, roll them up
neatly and pile them into a lightly buttered gratin
dish. Cover with foil and heat through in the oven
for 25-30 minutes at 400 F (200 C) gas mark 6.

Make a smooth rich sauce with the butter, flour, stock
(preferably good chicken stock) and cream. Let it
simmer for about 5 minutes, stirring once or twice,
then season with the cheese, mustard and salt and
pepper. If the sauce is made ahead, reheat it in a
double-boiler for serving, then pour it over the dish
of pancakes just before bringing to table.

Source: Philippa Davenport in “Country Living”
(British), February 1988. Typed for you by Karen
Mintzias

– – – – – – – – – – – – – – – – – –

Title: Scalloped Potatoes
Categories: Diabetic, Vegetables, Side dishes
Yield: 5 servings

1 lb Potatoes; (about 3 md) 2 tb Margarine;
2 tb All-purpose flour 3 tb Onion; finely chopped
1/2 ts Salt Hot water
1/2 ts Freshly ground pepper;

Preheat oven to 400 F degree. Prepare a 1 1/2 qt casserole with
vegetable pan coating. Pare potatoes; slice potatoes crosswise in
1/8-inch slices: if potatoes are large, cut slices in half in half.
Mix together flour, salt, and pepper. Place half of the potatoes in
prepared casserole. Dot with half the margarine, sprinkle half the
seasoned flour on top, then half the onion. Repeat with remaining
potatoes, margarine, seasoned flour, and onion. Pour enogh hot water
in, at one corner only, so that the water barley comes to the top of
the potatoes. Cover and bake 50 minutes; then uncover and bake for
another 25-30 minutes or until potatoes are browned and tender.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO:
17g; PRO: 2g; FAT: 5g; CAL 117; Low-sodium diets: Omit salt. Use
unsalted margarine.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’brion and her Meal Master

MMMMM

Asian Black Bean Sauce

Recipe By : Sun-Sentinel (4-11-96)
Serving Size : 1 Preparation Time :0:00
Categories : Asian Beans
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tbsp peanut oil
2 tbsp fermented black beans — rinsed and drained
1 tbsp garlic — minced
1/2 c chicken broth
1 tbsp soy sauce
2 tbsp rice wine
1 tsp sugar
1 1/2 tsp cornstarch

Heat a wok or heavy skillet over medium-high heat. Add the oil, the black
beans and garlic. Stir-fry about 12 seconds. Add the rest of the ingredients
and stir-fry about 1 minute or until sauce thickens.
Makes about 3/4 cup sauce.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with poultry, fish or veggies.

NOTES : Black beans and rice wine and readily available in Asian markets and
some supermarkets.
You may substitute dry white vermouth for the rice wine.

Title: Lamb with Spinach (Dilli Ka Saag Gosht)
Categories: Indian Main dish Spicy Ethnic
Servings: 6

8 T vegetable oil 1/4 t black peppercorns
6 ea Whole cloves 2 ea Bay leaves
6 ea Cardamom pods 2 ea Medium onions finely
chopped
6 ea Garlic cloves chopped 1 ea Inch cube of ginger
chopped
2 lb cubed lamb 2 t ground cumin seeds
1 t coriander seeds 1/4 t cayenne pepper
2 t salt 5 T plain yogurt well beaten
2 lb fresh spinach chopped 1/4 t garam masala

Heat the oil in a large pot over a medium-high flame. When hot, put in
the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a
second. Now put in the onions, garlic and ginger. Stir and fry until
the onions develop brown specks. Now add the meat, ground cumin, ground
coriander, cayenne pepper, and 1q/2 of the salt. Stir and fry for a
minute. Add 1 tablespoon of the yogurt. Stir and fry for a minute.
Keep doing this until all yogurt has been incorporated. The meat should
also have a slightly browned look. Add the spinach and the remaining
salt. Stir to mix. Keep stirring and cooking until the spinach wilts
completely. Cover tightly and simmer on low heat for about 1 hour or
until meat is tender.
Remove the lid and add the garam masala. Turn the heat to medium. Stir
and cook another 5 minutes until most of the water in the spinach
disappears and you have a thick, green sauce. Remove the whole spices
and serve.

—————————————————————————–

SPINACH VEGETABLE DIP

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Frozen chopped leaf spinach
1 pt Helman’s Mayonaise (16 oz)
1 c Sour cream (8 oz.)
1/2 c Chopped onions

Thaw and drain spinaach well. Thoroughly mix all
ingredients together. Chill, for best results, chill
overnight. Serve with fresh cut vegetables or with
pumpernickle bread. Great dip!! Usually have to
double recipe.

– – – – – – – – – – – – – – – – – –