Title: Marinated Asparagus
Categories: Diabetic, Vegetables, Side dishes, Fruits
Yield: 4 sweet ones

1 1/2 lb Asparagus; fresh 1/4 c Vegetable oil;
-=OR=- 2 ts Lemon juice;
10 oz (1 pkg) frozen asparagus; 1 ts Salt;
1 ts Orange peel; finely shredded ds Of cayenne pepper;
1/4 c Orange juice;

Place steamer basket in 1/2″ water in saucepan or skillet (water
should not touch bottom of basket. Place asparagus spears in basket.
Cover tightly and heat to boiling; reduce heat. Steam until
crisp-tender, 8 to 10 minutes. Innediately rinse under running cold
water; drain. Shake remaining ingredients in tightly covered
contariner; pour over asparagurs. Cover and refrigerate at least 4
hours, turning asparagaus occasionally; drain. Garnish with orange
slices if desired. 4 servings (about 5 spears)

Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE +
(If you granish with oranges slices) 1 FRUIT EXCHANGE; CAL: 60;

Betty Crocker’s New American Cooking by WHOM

MMMMM

Title: CHINESE BARBECUE SAUCE
Categories: Chinese, Sauces
Yield: 1 servings

3/4 c Catsup
1/2 c Brown sugar
3 tb Soy sauce
1 tb Ground ginger
1 tb Liquid smoke
2 x Cloves garlic, minced

Combine all ingredients and heat until sugar is dissolved and bubbly.

MMMMM

Bear Foot Bean Curd

Recipe By : adapted from Madame Wong’s Long-Life Chinese Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pieces tofu
1 tablespoon fungus (after soaking)
4 tablespoons oil
4 ounces pork — shredded
1/4 cup bamboo shoots
2 tablespoons soy sauce — dark
1/4 teaspoon salt
1/2 cup chicken stock
1 tablespoon cornstarch dissolved in 1 T water
1 scallion (sliced in thin diagonal strips) — sliced
diagonally

1. Slice 4 pieces of tofu approx. 1/2 inch thick. Cut each piece of tofu into
4 triangles by slicing each slice into quarters.

2. Soak fungus in boiling water to cover for 5 minutes. Drain. Remove the
woody part.

3. Heat 2 T of oil in wok. Stir-fry tofu until a light brown in color.
Remove to separate plate.

4. Heat 2 T oil in wok. Put in pork. Stir-fry until color changes. Add
fungus.

5. Gently add tofu to pork mixture. Add bamboo shoots, soy sauce, salt and
stock. Cook 2 minutes until thoroughly heated.

6. Thicken with dissolved cornstarch. Sprinkle scallion on top. Cook 1
minute.

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Per serving: 1621 Calories; 126g Fat (67% calories from fat); 116g Protein;
26g Carbohydrate; 59mg Cholesterol; 2709mg Sodium

Serving Ideas : “This is an interesting name for a simple dish.”

NOTES : May be prepared in advance through step 4. Do not freeze.
[Nutritional values off due to ingredient list.] Fresh mushroom may be used
in place of fungus if not available.

Bubble Solution

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Dish soap or baby shampoo
1 1/4 c Water
2 tsp Sugar
1 Food coloring

Servings: 1
Combine ingredients and pour into an unbreakable bottle. To blow bubbles,
experiment using plastic straws, pipe cleaners formed into loops,
strawberry baskets from grocery store, spoons with holes in them and other
items you think of.

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FRUITY KOHL-SLAW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Kohlrabi bulbs, peeled
— grated
1 c Cabbage, shredded
1 sm Red onion, diced
1 ea Red Delicious apple, cored
— diced
1/2 c Currants
1/2 c Seedless grapes
2 ts Olive oil
1/4 c Apple cider

Combine the first 6 ingredients in a large bowl. Lightly drizzle the
oil cider over the top. Gently toss refrigerate for several
hours to let the flavours mellow. Toss serve.

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Title: MONKEY BREAD III
Categories: Breads, Cakes
Yield: 6 servings

1 Handful nuts, such as
-walnuts or pecans
3 5/8 oz Butterscotch pudding or pie
-filling (1 package)
*** Do not use instant ***
20 Frozen bread rolls
-(Bridgeford brand)
1/4 c Brown sugar
1 ts Cinnamon
1 ds Salt
1/4 lb Butter or margarine, melted

Spray a bundt pan with vegetable cooking spray (PAM). Put the nuts in the
bottom of the pan. Sprinkle the dry pudding mix over the nuts. Arrange the
frozen bread rolls evenly over the pudding. Mix the sugar, cinnamon, salt,
and butter together and pour over the top of the rolls. Cover and
refrigerate overnight or cover and place in a draft-free place until the
rolls thaw and rise to the top of the pan. Bake at 350 degrees for 25 to
30 minutes or until the top is a deep golden brown. Cool for 5 minutes.
Invert and serve.

[THE BALTIMORE SUN; February 13, 1991; Joyce Eiben]

—–

Brie Basil Croquettes

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Cheese Side Dish
Bon Appetit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c (1/2 stick) unsalted butter
1/4 c All purpose flour
1 c Milk
9 oz Chilled Brie or Camembert
-cheese, rind removed
-cut into 1-inch chunks
1/4 c Finely chopped fresh
-basil
2 Large eggs
All purpose flour for
-coating
2 c Dry bread crumbs
2 T Olive oil

Melt butter in heavy medium saucepan over medium heat. Add 1/4 cup
flour and stir until light golden, about 2 minutes. Remove from heat.
Gradually whisk in milk. Return pan to heat. Simmer gently until
very thick but still pourable, about 4 minutes. Add cheese and basil
and stir until cheese melts, about 2 minutes. Remove from heat.
Season with salt and pepper. Stir in 1 egg. Pour into 10-inch
diameter pie plate. Press plastic wrap onto surface of cheese
mixture to prevent skin from forming. Chill overnight.

With floured hands, form cheese mixture into walnut-size balls. Dust
cheese balls with flour. Chill until firm, about 1 hour. Press each
cheese ball into 3/4-inch-thick round. Place remaining egg in small
bowl and beat to blend. Place crumbs in medium bowl. Dip cheese
rounds into egg, then into crumbs, coating thoroughly. Heat oil in
heavy large skillet over medium-high heat. Working in batches, fry
cheese rounds just until brown, about 1 minute per side; do not
overcook. Drain on paper towels. Serve warm.

Bon Appetit/May 94

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Title: SNOW PEAS WATER CHESTNUTS
Categories: Diabetic, Side dish, Vegetables
Yield: 4 sweet ones

2 c Fresh snow peas;
1 cn (8oz) water chestnuts;
-(1 cup) sliced
2 ts Walnut oil;
ds Sesame oil;
Salt and pepper to taste;

Trim ends and strings off snow peas. Rince and drain
water chesnuts. Dry on paper towel. In a large
non-stick skillet or a wok, heat walnut oil and sesame
oil. Add snow peas and stir-fry about 2 minutes. Add
water chesnuts and stir-fry 2 minutes. Season with
salt and pepper. Food Exchange per serving: 2
VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE; CAL: 99; CHO:
0mg; CAR: 10g; PRO: 3g; SOD: 69mg; FAT: 3g;

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O’Brion and her

—–

Tuna Noodle Casserole

Recipe By : Reader’s Digest Down Home Cooking
Serving Size : 6 Preparation Time :0:30
Categories : Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Filling—-
1 tsp olive oil
1/2 c onions — chopped
1/2 c bell peppers — chopped
10 3/4 ozs cream of mushroom soup
1 c fat-free cheddar cheese — grated
1 c fat-free plain yogurt
1/4 tsp crushed red pepper
1/2 tsp black pepper
8 ozs elbow macaroni — cooked
12 1/4 ozs tuna in water
2 c frozen corn — thawed
—-Topping—-
1/2 c bread crumbs
1/4 c fat-free parmesan cheese

Preheat oven to 350. In a 12″ skillet heat oil over medium heat. Then, cook
onion and bell pepper until tender. Add soup, cheddar cheese, yogurt,
crushed red pepper, black pepper, macaroni shells, and tuna just until
combined. Pour entire mixture into 2 1/2 quart casserole dish. Meanwhile,
combine bread crumbs and Parmesan cheese. Sprinkle on top of the vegetable
mixture. Bake for 30 minutes.

– – – – – – – – – – – – – – – – – –

Per serving: 376 Calories; 5g Fat (11% calories from fat); 28g Protein; 54g
Carbohydrate; 19mg Cholesterol; 655mg Sodium

POTATO AND SPINACH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion (fresh),
-chopped
2 tb Butter
2 c Water
1 t Salt
2 c Potatoes
-(about 2 pounds
-of raw potatoes)
1 t Worcestershire sauce
2 c Spinach (chopped),
-cooked (fresh or frozen)
13 oz Evaporated milk
-(one standard can)
1/2 lb Cheese, grated
-(Cheddar and Swiss
-work best, but any
-kind will do)

In a 3-quart saucepan, saute the onion in the butter
until the onion is translucent (about 3 minutes).

Add water, potatoes, spinach and salt. Cook until
potatoes are tender (about 20 minutes). Longer cooking
does not hurt, but turn down the heat to a simmer. Add
milk and Worcestershire sauce. Reheat to near boiling,
but do not boil. Stir in grated cheese. Serve
immediately.

NOTES:

* A rich cream-style potato and spinach soup for a
cold, winter day — This recipe is adapted from one
that the U.S. Department of Agriculture used to
distribute to potato growers in the 1930s. It is rich
and thick, almost a meal in itself, and is very easy
to make.

: Difficulty: easy.
: Time: 30 minutes.
: Precision: no need to measure.
:
: Kathy Wright
: Harris Computer Systems, Ft. Lauderdale, Florida

: Copyright (C) 1986 USENET Community Trust

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