Vidalia Onion Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Special Vidalia
Bon Appetit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Ritz crackers — crushed or
-any buttery crackers
6 tb Unsalted butter — 3/4 stick
-room temp
2 c Vidalia onions — thin slice
-or any sweet onion
-or yellow onions
3/4 c Milk — do not use low-fat
– or nonfat
2 Eggs
3/4 ts Salt
3/4 c Sharp cheddar cheese
-packed, grated
Paprika
Parsley — freshly chopped

Preheat oven to 350′. Mix crackers and 4 tb butter in bowl until well
blended. Press mixture on bottom and up sides of 8 inch pie plate.

Melt remaining 2 T butter in heavy medium skillet over medium heat.
Add onions and saute until tender about 12 minutes. Arrange onions in
cracker crust. Beat milk, eggs, and salt in medium bowl until
blended. Season with pepper. Pour egg mixture over onions in crust.
Sprinkle cheese over filling. Sprinkle with paprika.

Bake pie until knife inserted in center comes out clean, about 35
minutes. Garnish with parsley and serve.

Source: Bon Appetit, 11/92

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Festive Cocktail Bake

Recipe By : Ann Moreschi – Cooking with Class
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbsp Oil
1 Med Onion — Chopped
2 Ea Tomatoes — peeled and chopped
1 Can Chopped Chilies Or Jalepenos — 4 ox.
1 Pkg Froz Chopped Spinach — thawed/squeezed dry
2 C Monterey Jack Cheese — about 8 oz., grated
1 C Sour Cream
2 Cans Sliced Black Olives — drained
1 Tbsp Red Wine Vinegar
1 Tbsp Garlic Powder — scant
8 Oz Cream Cheese — sliced into sm pcs
Tortilla Chips

Heat oil in medium skillet. Add onion and saute until softened. Add chopped
tomatoes and chilies and cook for two minutes.

Transfer onion mixture to large bowl and add spinach. Mix well. Stir in
remaining ingredients except for tortilla chips and mix well. Season with
salt and pepper.

Spoon into pam-sprayed shallow baking dish. (can be refridgerated for up to 2
days at this point. Return to room temperature before baking.)

Bake at 400 until bubbly and lightly browned, about 30 minutes.

Serve hot with tortilla chps.

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NOTES : Any leftover can be used on a baked potato or to season a can of peas.

Title: Lemon-Oatmeal Crispies
Categories: Cookies
Yield: 36 servings

Mmmm—————-
———ingredientes–
—————————
2/3 c Vegetable oil
2/3 c Brown sugar
1/2 c Egg whites
2 tb Lemon juice
2 tb Grated fresh or finley chop-
Ped dried lemon rind
1 ts Lemon flavoring
1 c All-purpose flour
1 c Rolled oats
1/2 ts Baking powder
1/2 ts Baking soda
1 1/2 c Crispy rice cereal

Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at
medium speed until creamy. Add egg whites, lemon juice, rind and
flavoring, and mix at medium speed to blend well. Stir flour,
oatmeal, baking powder, and baking soda together to blend well; add
to creamy mixture while beating a medium speed. Stir in cereal. Drop
by the tablespoonfuls (level no.duooer) onto cookie ssheets left
ungreased or lined with aluminum foil. Bake at 350 for 8 to 10
minutes, or until cookies are lightly browned. Remove them to a wire
rack and cool to room temperature. Yield: 36 servings (36 cookies)
Food Exchanges per serving: 2/3 STARCH/BREAD EXCHANGE + 1 FAT
EXCHANGE Calories: 87, CHO: 11g, PRO: 1g, Fat: 4g, Na: 66mg,
Cholesterol: 0

Source: Desserts for Diabetics by Mable Cavaiani, R. D. Brought to

VEGETABLE STEW WITH NUT DUMPLINGS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Potatoes
1 ea Parsley sprig
1/4 lb Carrots
1 ea Celery leaf
1/4 lb Parsnips
2 oz Onions
1/4 lb Turnips
2 tb Oil
1/2 tb All purpose flour
———DUMPLINGS———-
2 tb Oil
4 tb Wholewheat flour
1/4 c Wholewheat breadcrumbs
1/4 c Finely chopped walnuts

Cut peeled washed vegetables into small cubes.
Combine oil 1 1/2 cups of vegetables. Cook till
ight brown. Add flour mix well. Add a pint of
water the rest of the vegetables. Cook slowly for
about 90 minutes. Season to taste serve with the
dumplings.

DUMPLINGS: Work oil into flour, crumbs nuts. Add
enough water to make a stiff dough. Roll cut into
walnut sized pieces. Cook for 25 minutes in rapidly
boiling water.

“The Vegetarian Times Cookbook”

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EASY FRENCH BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Marie Frainier *DGCP02C*
3/4 c Plus water below
1 tb Water
2 c Bread Flour
1 tb Sugar
1 t Salt
1 1/2 ts Yeast

1 POUND LOAF—–

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Title: FRENCH ONION SOUP — LOWFAT (D)
Categories: Low-fat, Low-cal, Main dish, Soups
Yield: 8 servings

-formatted for MM by
-diane crhn32b
5 c Sliced onions; 5 md onions
3 tb Sherry;
1 tb Margarine;
1 tb Unbleached flour;
6 c Beef stock; (See below)
3 1/2 tb Low-sodium soy sauce;
3/4 ts Black pepper; freshly ground
1/2 c Parmesan cheese; grated 2oz

————————BEEF STOCK————————
2 1/2 lb Beef bones;
4 qt Water;
5 x Whole anise seeds;
5 x Celery tops;
2 x Whole onions;
12 x Peppercorns;

French Onion Soup: In a large heavy-gauge soup pot
saute the onions, dry, for about 2 minutes. When the
bottom of the pot begins to brown, add the sherry and
continue to saute the onions for 4 more minutes. Move
the onions to a side, and melt the margarine in the
pot. Sprinkle the flour over the margarine and stir
the margarine-flour mixture. Slowly add 1 cup of the
beef broth into the margarine-flour mixture, stirring
as mixture thickens slightly. Combine the liquid with
the cooked onions. Add the remaining 5 cups of the
stock, soy sauce, and pepper, and simmer for 15
minutes. Serve with 1 tblspoon of grated Parmesan
cheese. YIELD: Makes 8 (3/4-cup) servings Per Serving:
74 cals, 4.5gm protein, 1.8gm total fat, 9gm carbo,
0mg chol, 1.7gm fiber, 320mg sodium, 34mg calcium.
Exchanges per serving: 3/4 meat — 1.5 vegetable

BEEF STOCK: IN an 8-quart stock pot combine all the
ingredients and simmer for 1 1/2 hours, uncovered.
Strain through a colander. YIELD:Makes about 2.5 qts.

Per Serving: 16 cals, 3.6gm protein, 0gm total fat,
0gm carbo, 0mg chol, 0gm fiber, 65mg sodium, 0.3mg
calcium Exchanges: 1/3 meat

SOURCE: The N/S Flavor Set-Point Weight-Loss Cookbk

—–

Candy Malt Shoppe Pie

Recipe By : Whoppers® Candy
Serving Size : 8 Preparation Time :0:10
Categories : Pie, Crust, Topping

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Crust—-
1 1/2 c low-fat graham cracker crumbs
1 tbsp oil
—-Filling—-
2 c fat-free frozen vanilla yogurt — softened
8 ozs Cool Whip® Free — thawed
1 1/4 c malted milk balls — crushed

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, combine graham cracker crumbs and oil in a small
mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare
filling, combine vanilla yogurt and whipped topping in a mixing bowl until
well blended. Mix 1 cup crushed malted milk balls into yogurt mixture.
Spoon into prebaked pie crust. Top with remaining malted milk balls. Freeze
4 hours or until firm.

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Per serving: 448 Calories; 11g Fat (23% calories from fat); 6g Protein; 73g
Carbohydrate; 0mg Cholesterol; 446mg Sodium

Serving Ideas : Garnish with whipped topping whole malted milk balls.

Title: LIMA BEANS DELUXE
Categories: Vegetables, Low-fat, Diabetic
Yield: 6 servings

1 pk (10 oz.) frozen lima beans
1 tb Reduced-calorie margarine
1 tb All-purpose flour
1 c Skim milk
1/2 ts Salt
1/8 ts Pepper
1/2 c (2 oz.) shredded reduced-fat
-Cheddar cheese
2 tb Reduced-calorie ketchup
2 (4 oz.) jars diced pimento
-drained
Vegetable cooking spray

Cook beans according to package directions,
ommitting salt and fat. Drain and set aside.
Melt margarine in a medium saucepan over low heat;
add flour, stirring until smooth. Cook, stirring
constantly, 1 minute. Gradually add milk; cook over
medium heat, stirring constantly, until thickened and
bubbly. Stir in salt and pepper. Remove from heat.
Add beans, cheese, ketchup and pimento to sauce;
stir well. Spoon into a 1 1/2-quart casserole coated
with cooking spray. Bake at 375 degrees for 30 minutes
or until thoroughly heated. Yield: 6 servings.

Nutritional information per 1/2 cup serving:
calories – 115, protein – 7 gm., fat – 3 gm.,
carbohydrates – 16 gm., cholesterol – 6 mg., sodium –
450 mg., fiber – 3 gm. Diabetic Food Exchanges:
Starch – 1, Lean Meat – 1.

FROM: The Complete Step-by-Step Diabetic Cookbook
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

—–

Title: Vegetarian Mince Pies II
Categories: Desserts, Vegetarian
Yield: 1 tarts

1 lb Fresh ripe pears, chopped
1 Lemon rind, grated
1 Orange rind, grated
1 lb Mixed dried fruit
4 oz Candied peel
4 oz Glace cherries
4 oz Dates, chopped
2 oz Flaked almonds
1 ts Allspice
1/2 ts Nutmeg
1/2 ts Powdered ginger
4 tb Whisky or other liquid

Mix all the ingredients together let stand for 1 to 2 hours. Store
in air-tight jars. Use as regular mincemeat.

Rose Elliot, “The Vegetarian Christmas Cookbook” Sent by Mum.

MMMMM

SAAG VALI KHICHRI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Mung beans, whole
5 1/2 c -Water
1/2 c Rice
1 sl Ginger, 1/4″
1 lb Spinach, fresh
1 1/2 ts Salt
4 ts Ghi
1/8 ts Hing — (asafetida)
1 t Cumin seeds, whole
1 Onion
1 t Cumin, ground
2 ts Coriander, ground
1/8 ts Cayenne
Pepper, black
—–GARNISHES—–
Lemon juice
Butter
Cilantro

Pick over, wash, and drain the mung beans. Wash and drain the rice. Wash
the spinach well and separate the leaves. Peel the onion, cut in half
lengthwise, and slice into fine half-rounds. Put the mung beans in a heavy
4-quart pot. Add water and bring to a boil over a medium-high flame.
Cover, lower heat, and simmer two mintes. Turn off the heat and let the
pot sit, covered, for an hour. Bring the water to a boil again. Add the
rice and the ginger and bring to a simmer. Cover, turn heat to low, and
cook gently for one hour. Stir occasionally during this period. Now add
the spinach and salt. Bring to a simmer. Cover and cook gently for 1/2
hour, stirring now and then to avoid sticking. Add a little hot water if
the porridge seems too thick. Heat the ghi in a #5 skillet over a medium
flame. When hot, put in the hing. Two seconds later, put in the whole
cumin seeds. Five seconds later, put in the onion. Stir and fry until the
onion begins to turn brown at the edges. Add the ground cumin, coriander,
and cayenne. Stir and fry for one minute. Empty the contents of the
skillet into the rice and bean pot. Stir. Cover and cook for five more
minutes. Discard the ginger. Sprinkle with pepper. Serve in individual
bowls with some or all of the garnishes.

Madhur Jaffrey’s
World-of-the-East Vegetarian Cooking
Posted by Sam Waring

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