Title: Sauce Chien
Categories: Caribbean, Condiment, Ceideburg 2
Yield: 2 servings

3 Red jalapenos and 3 green
-jalapenos, coarsely chopped
1/2 ts Oregano leaves
1/2 ts Salt
1/4 Yellow onion, chopped fine
2 Garlic cloves, finely
-chopped
1/4 c White vinegar
1 tb Olive oil

A Caribbean condiment of lightly pickled red and green chiles.

Combine the chiles in a bowl with oregano, salt, onion and garlic.

Heat the vinegar just until bubbles appear around the edge. Pour
over the chile mixture, then stir in the olive oil. Let cool to room
temperature.

Good with seafood (either grilled or stewed), barbecued meats, chewy
pizza-like breads, rice and bean dishes.

From the San Francisco Chronicle, 3/9/88.

Posted by Stephen Ceideberg; November 10 1992.

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SOUP PROVENCALE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
1 t Roasted sesame oil (opt)
2 Garlic bulbs (about 30
-cloves)
1 md Onion — sliced
4 c — water or vegetable
stock
1 lg Potato — scrubbed and cut
-into cubes
3 Bay leaves
1/2 ts Thyme
4 tb Shoyu, or miso to taste
pn Cayenne

Smash each clove of garlic with the handle of a knife
to make removing the skin easier. Remove the skin and
chop the garlic.

Heat the oils in aheavy kettle; add onion and garlic.
Saute over very low heat for about 20 minutes or
until well cooked.

Add the water, potato, bay leaves, and thyme. Bring
to a boil, then reduce heat and simmer until the
potato is tender. Remove the kettle from the heat and
ad the shoyu or miso; thn add the cayenne to taste.

Serve with a hot, crusty loaf of whole grain bread
(preferable sourdough) and a big green salad.

From the files of DEEANNE

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Title: Italian cheese terrine
Categories: Cheese eggs
Yield: 3 Cups

1 8 oz pk soft, cream cheese
2 tb Butter/margarine,softened
1/2 c Grated Parmesan Cheese
2 tb Commercial pesto
9 1 oz. slices Muenster or
Mozzarella cheese, divided
Basil-Tomato Sauce
Garnish: fresh herb sprig

Beat cream cheese and butter at medium speed with an electric mixer
until creamy. Add Parmesan cheese and pesto; beat until smooth. Set
aside. Line a 3-cup bowl or mold with plastic wrap, allowing edges to
hang over 6-7 inches. Diagonally cut 5 slices Muenster cheese in
half; arrange cheese triangles in bowl pinwheel fashion, slightly
overlapping to line bowl. Spread half of cream cheese mixture over
cheese; top with half of Basil-Tomato Sauce. Cut 2 slices Muenster
cheese in half crosswise; arrange cheese rectangles over tomato
mixture. Repeat with remaining cream cheese mixture, Basil-Tomato
Sauce, and 2 slices Muenster cheese cut into triangles. Fold plastic
wrap over layers, sealing securly; place a heavy object, such as a
small cast-iron skillet, on top to compact layers. Chill at least 8
hours or up to 3 days. Invert terrine onto a cheese board or serving
platter, and peel off plastic wrap; garnish, if desired. Serve
terrine withcrackers or baguette slices. yield: 3 cups.

From Southern Living 1993 Anuual Recipes.

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CARIBBEAN SALAD PLATTER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Fruits
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Watercress
3 lg Mangoes, pitted, peeled
— cut into chunks
2 ea 14 oz cans of hearts of palm
— drained, rinsed sliced
2 lg Tomatoes, cut into large
— chunks
1/3 c Lime juice
1/4 ts Coriander
1/4 ts Allspice
Lime wedges for garnish

Arrange watercress around the perimeter of a large
platter. Arrange alternating rows of mango, hearts of
palm tomatoes to fill platter. Combine lime juice,
coriander allspice in a small bowl. Cover
refrigerate at least 30 minutes before serving. Serve
with extra lime wedges if desired.

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EASY HALLOWEEN COOKIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Holiday
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ritz crackers
Creamy peanut butter
White chocolate — melted
Orange sprinkles
Take Ritz Crackers and make sandwich
cookies out of
them using peanut butter for the filling.
Then coat
each one in melted chocolate “almond
bark” (without
almonds). Place on wax paper. Put some
orange
sprinkles on top and put in the
refrigerator to cool.
Store in an air tight container. No need
to
refrigerate once they set.

MM – Patti – VDRJ67A.

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Title: WHITE FRUITCAKE
Categories: Cakes, Fruits
Yield: 5 servings

4 c (1 3/4 pounds) mixed diced
-fruits and peels for
-fruitcake
1/2 c Pitted dates, cut up
1/2 c Dried apricots, cut up
1/2 c Dried figs, cut up
1 1/4 c (8 ounces) light seedless
-raisins
2 c (8 ounces) blanched almonds,
-slivered
2 c Flaked coconut
2 c Sifted enriched flour
1 1/2 ts Baking powder
1 ts Salt
1 c Shortening
1 c Sugar
1 ts Rum flavoring
5 Eggs
1/2 c Unsweetened pineapple juice

Mix fruits and peels, dates, apricots, figs, raisins, almonds, and coconut.
Sift together flour, baking powder, and salt; sprinkle 1/2 cup over fruit
mixture, mixing well. Thoroughly cream shortening, sugar, and flavoring;
add eggs, one at a time, beating well after each. Add dry ingredients to
creamed mixture alternately with pineapple juice, beating well after each
addition. Add- ‘fruit mixture, stirring until well mixed. Line two 8 1/2×4
1/2×2 1/2 inch loaf pans with paper, allowing 1/2 inch to-extend above all
sides of pan. (Or bake in smaller pans.) Pour batter into pans, filling 3/4
full. Bake in very slow oven (275ø) 2 1/2 hours or till done. (Have pan of
water on bottom shelf of oven while baking.) Makes about 5 pounds.

—–

Cream of Tomato Soup

Recipe By : – August/September ’97
Serving Size : 3 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c diced peeled tomatoes
1/4 c diced celery
1/4 c diced onion
1 tbsp vegetable oil
2 tbsp all-purpose flour
1 c evaporated milk
1 tsp salt — optional
1/8 tsp pepper
3 tbsp sour cream
3 tsp minced fresh parsley

In a saucepan, combine tomatoes, celery and onion; bring to a boil.
Reduce heat; cover and simmer for 15 minutes, stirring often. Cool for
10 minutes; pour into a blender. Cover and process until smooth. In a
large saucepan, heat oil; stir in flour until smooth. Gradually add
milk; bring to a boil. Cook and stir for 2 minutes. Gradually stir in
tomato mixture. Add salt if desired and pepper; heat through. Top
individual servings with sour cream and parsley.

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Walnut Oil Vinaigrette

Recipe By : COOKING RIGHT SHOW#CR9658
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup walnut oil
1/2 Teaspoon garlic — minced
1/4 Cup rich chicken stock or shellfish stock
1 Teaspoon white-wine Worcestershire
1 1/2 Tablespoons Dijon-style mustard
1 Teaspoon sherry vinegar
2 Teaspoons fresh parsley — chopped
2 Teaspoons fresh chives — chopped
2 tsp fresh dill — chopped
Kosher salt and freshly ground black peppe

In a blender or food processor, combine the walnut oil, garlic, stock,
Worcestershire, mustard and vinegar. Blend until fully combined and creamy.
Transfer to a bowl. Whisk in the herbs and add salt and pepper to taste.
Store the vinaigrette, covered and refrigerated, for up to 3 days. Bring to
room temperature before using.

Yield: 3/4 cup

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SALZBURGER NOCKERL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ts Jelly, currant OR other
4 tb Cream, whipping
2 tb Butter, unsalted, cut in
— 4 pieces
9 lg Eggs, whites only
1/2 c Sugar
1/2 ts Vanilla
1/2 lg Lemon, juice of
4 lg Egg yolks
1/2 c Flour, all purpose,
— sifted

Preheat oven to 450 F. Place 4 shallow 9-inch oval gratin dishes
on a baking sheet. In each, put 1 teaspoon of jelly, 1 tablespoon of
cream and 1 piece of butter.

In a mixer, beat the egg whites on medium-high speed until they
form soft peaks. Gradually add vanilla sugar and lemon juice and
continue to beat until stiff and shiny.

Use a large rubber spatula to gently fold egg yolks and flour into
the beaten whites. Use a spatula to transfer 3 large mounds of the
mixture to each of the baking dishes; shape and smooth them. Bake
until puffed and golden (about 8 minutes.)

Serve immediately.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New York

– – – – – – – – – – – – – – – – – –

Title: Garlic Cauliflower
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1 sm Cauliflower; 1 tb Toasted Sesame Seeds;
1 tb Virgin olive oil; Dash paprika;
2 lg Cloves garlic; minced Pepper to taste;

In a large kettle, bring 2 quarts of water to a boil. Trim
cauliflower and break into flowerets. Drop into boiling water and
cook about 2 minutes. Drain in a colander. In a large, non-stick
skillets, heat oil and brown garlic. Add cauliflower and sesame
seeds and stir-fry 1 minute. Dust with paprika and pepper before
serving. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT
EXCHANGE CAL: 76; CHO: 0mg; CAR: 6g; PRO: 3g; SOD: 9mg; FAT: 5g;

Source: Light Easy Diabetes Cuisine by Betty Marks

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