Title: Shrimp Scampi
Categories: Diabetic, Fish, Main dish
Yield: 4 folks

Ingredients 1/4 ts Pepper;
1 ts Margarine; melted 1/2 lb Lg fresh shrimp;
-reduced-calorie -uncooked cleaned
1 ts Vegetables oil; 1 tb Fresh parsley; chopped
1 cl Garlic;

Combine margarine, oil, garlic, and pepper in a shallow heatproff
casserole dish. Add shrimp, and toss lightly to coat. Spread shrimp
in a single layer. Broil shrimp 4″ from heat 3-4 minutes. Turn
shrimp, and broil an additional 3-4 minutes or until lightly browned.
Sprinkle with parsley, and serve.

From: All New Cookbook For Diabetics And Their Families Each serving
amount: 2 ozs Exchanges: 2 Lean Meat

Chol: 90 mg; Calories: 91; Carbo: 1 gm; Protein: 14 gm Fat: 3 gm;
Fiber: 0 gn; Sodium: 107 mg

(from Jungle.Boy via GEnie)

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Bridge Creek Fresh Ginger Muffins

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Gingerroot, fresh, unpeeled
3/4 c Sugar plus
3 tb Sugar
2 tb Lemon zest (from 2 lemons
-with some white pith)
8 tb Butter (1 stick), room temp
2 Eggs
1 c Buttermilk
2 c Flour, all purpose
1/2 ts Salt
3/4 ts Baking soda

Preheat oven to 375F. Grease muffin tins. Cut
unpeeled ginger into large chunks. Process in food
processor until ginger is in tiny pieces. (You should
have 1/4 cup. Better to have too much than too
little.) Put ginger and 1/4 cup sugar in small
skillet and cook over medium heat until sugar has
melted and the mixture is hot. This only takes a
couple of minutes, don’t leave unattended. Remove
ginger mixture from stove and allow to cool. Put lemon
zest and 3 tablespoons sugar in food processor and
process until the lemon peel is in small bits; or chop
the lemon zest and pith by hand and then add the
sugar. Add the lemon mixture to the ginger. Stir and
set aside. Put the butter in a mixing bowl and beat a
second or two, add the remaining 1/2 cup sugar, and
beat until smooth. Add the eggs and beat well. Add
the buttermilk and mix until blended. Add the flour,
salt and baking soda. Beat until smooth. Add the
giner-lemon mixture and mix well. Spoon the batter
into the muffin tins so that each cup is
three-quarters full. Bake 15 to 20 minutes. Serve
warm.

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MAGNIFICENT MUSHROOM SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Mushrooms, chopped
1 sm Onion, chopped
2 1/2 tb Oil
1/2 c Cashew pieces, ground
1 c Stock
1 Vegetable bouillon cube
Sea salt, to taste
Cayenne pepper
1 d Sea kelp
1/4 c Cashew pieces, whole

Saute 1 cup of the mushrooms with 1 1/2 Tbsp oil until
tender. Blend the sauteed vegetables with the ground
cashew pieces, water, bouillon cubes, sea salt,
cayenne pepper and sea kelp. Heat the remaining oil
and saute the whole cashew pieces and the remaining 1
cup mushrooms until tender. Add this to the blended
mixture and bring just to a boil on low to medium
heat. Simmer everything for 10-20 minutes until hot
throughout and the flavours mingle. “This is an
exquisite soup and one of my personal favorites.”
Keeps several days in the refrigerator.

Jeanne Marie Martin, “Vegan Delights” Posted by Anne
MacLellan

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Zwieback

Recipe By : “L.Farrar”
Serving Size : 1 Preparation Time :0:00
Categories : Breads Baby Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c milk
1 pkg active dry yeast
1/4 c sugar
1/4 c butter — melted
1/4 tsp salt
1/2 tsp ground anise or anise flavoring
3 eggs
3 c flour

In honor of babies and people with knapsacks here is zwieback. You will save
a lot of money by making your own.

Preheat oven to 400 degrees F. Scald the milk and when lukewarm add to the
yeast. Add the sugar, butter, salt, anise and the eggs unbeaten, and enough
flour to handle. Let rise until light. Make into 3 inch oblong rolls, place
close together in a buttered pan in rows, two inches apart. Let rise again
and bake 20 minutes. When cold cut in 1/2 inch slices and brown evenly in
the oven. If desired you can ice with a glaze made from confectioner’s sugar
or dust with confectioner’s sugar.

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Catalan Bean Stew

Recipe By : High-Flavor, Low-Fat Vegetarian Cooking/Steven Raichlen
Serving Size : 4 Preparation Time :0:00
Categories : Beans Lowfat
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 dried red or brown chiles, such as pasilla
or New Mexican reds, or 1 tbsp Spanish
or Hungarian sweet paprika
3 cups vegetable broth
2 medium onion — peeled quartered
4 ripe tomatoes
6 cloves garlic — peeled
2 slices country-style white bread
3 parsnips or carrots — diced
1 potato — peeled diced
1/2 cup finely chopped flat-leaf parsley
4 cups cooked fava beans or lima beans
1 cup cooked corn kernels
2 tablespoons sherry wine — or to taste
1 tablespoon sherry vinegar — or to taste
salt and freshly ground black pepper

Tear the chiles in half and remove the stems and seeds. Soak the chiles in
the stock for 1 hour or until soft. If using paprika, dissolve it in the
stock. Preheat the oven to 350 degrees.

Place the onions and tomatoes on a baking sheet lined with foil and roast
them for 20 minutes. Add the garlic and continue roasting for 20 minutes,
or until the garlic is soft and the onions are golden brown. Darkly toast
the bread in a toaster.

Transfer the chiles to a blender with a slotted spoon, reserving the
stock. Add the onions, tomatoes, garlic, and toast and puree until smooth,
adding stock as necessary to obtain a thick paste. Note: A blender works
better than a food processor for this purpose.

Transfer the chile mixture to a large, nonstick frying pan and cook over
medium heat, stirring often, for 3 minutes or until fragrant. Stir in the
reserved stock, parsnips, and potatoes and half the parsley and cook,
uncovered, stirring often, for 15 to 20 minutes, or until the vegetables
are just tender. The recipe can be prepared ahead to this stage.

Stir in the fava beans, corn, sherry, and vinegar and simmer for 5
minutes, or until the beans and corn are thoroughly heated. Correct the
seasoning, adding salt, sherry, or vinegar to taste. The mixture should be
highly seasoned. If the stew is too thick, add a little more stock. If too
thin, simmer the stew, uncovered, to evaporate the excess liquid.

Transfer the stew to a bowl or platter and sprinkle with the remaining
parsley. Rice or polenta would make a nice accompaniment.

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CRACKED WHEAT SALAD Rioja Red Wine Vinaigrette

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3620
Serving Size : 1 Preparation Time :0:00
Categories : Salad Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
****** Cracked Wheat Salad ******
1 1/2 cups cracked wheat
1 ounce red peppers — diced
3 tablespoons tarragon — chopped
1/2 cup fresh lemon juice
2 tablespoons honey
salt
pepper
****** Rioja Red Wine Vinaigrette ******
1/2 bottle Rioja red wine
1 tablespoon Dijon mustard
1/2 cup olive oil

In mixing bowl combine all ingredients well. Season to taste with salt and
freshly ground pepper.

Yield: 4 servings
Rioja Red Wine Vinaigrette:

In a saucepan, reduce rioja until it reaches a syrup consistency. In a food
processor, place reduced red wine and Dijon mustard. With motor running,
slowly add olive oil until emulsified. Season to taste with salt and pepper.
Serve drizzled over lamb skewers.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

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Title: Old and Fresh Eggs
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 batch

2 Preserved eggs
2 Fresh eggs
1 tb Chicken stock
1/8 Level teaspoon salt
Oil or fat
2 ts Soy sauce
2 ts Sesame oil
1/2 Level teaspoon MSG

This is another treatment of Thousand Year Eggs. It’s a bit more
complex than just eating them with a dip, but is still simple and
elegant. I’d consider the use of MSG as optional, but authentic. The
preservation of eggs by alkaline ash turns the white to brown and the
yolk to green. This colour change is actually very beautiful. Gently
crack the shells of the preserved eggs and remove the egg white
(brown) carefully, reserving it. Mash the yolks and combine them with
the fresh eggs, chicken stock and salt. Grease a bowl and pour in
the egg mixture. Steam it for about 20 minutes. When cool, loosen
the egg from the bowl, slice it in half and cut each half into thins
slices. Chop the egg white (brown) very finely, and arrange the
slices around it. Mix the soy sauce, sesame oil and MSG together, and
carefully spoon this sauce over the slices only. The sauce will
gradually seep into the egg.

From “Chinese Gastronomy” by Hsiang Ju Lin and Tsuifeng Lin, First
Harvest/HBJ, New York, 1977. Introduction by Lin Yutang.

Posted by Stephen Ceideburg September 7 1990.

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Stilton, Bacon, Scallion Puffs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Hors d’Oeuv

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Water
1/2 c Unsalted butter,
Cut into bits
1/2 c All purpose flour
2 lg Eggs
1/4 lb Stilton, crumbled
(about 1 cup)
4 sl Bacon, cooked crisp
And crumbled fine
3 tb Minced scallions

In a small heavy saucepan combine the water, the butter, and a pinch
of salt and bring the mixture to a boil over high heat. Reduce the
heat to moderate, add the flour all at once, and with a wooden spoon,
beat the mixture until it pulls away and forms a ball. Remove the pan
from the heat, add the eggs, one at a time, beating well after each
addition, and stir in the Stilton, the bacon, the scallion, and salt
and pepper to taste. Drop rounded teaspoons of the batter two inches
apart onto lightly buttered baking sheets and bake the puffs in the
middle of a preheated 425 degree oven for 15 to 20 minutes, or until
they are crisp and golden. Makes 36 hors d’oeuvres.

Source: Gourmet Magazine

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PEANUT BUTTER ‘N CARROT COOKIES

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Peanut butter
1/4 c Shortening
1/2 c Packed brown sugar
1/4 c Granulated sugar
1 Egg
1 t Vanilla
1 c All-purpose flour
1 t Baking soda
1/2 t Salt
1 c 100% bran cereal
1 c Shredded carrots
1/2 c Chopped peanuts or
Sunflower seeds

Cream peanut butter, shortening, sugars, egg and vanilla until light
and fluffy. Mix flour, baking soda and salt; blend into creamed
mixture. Stir in cereal, carrots and peanuts. Form into 1-inch balls;
place on baking sheet, about 2 inches apart. Flatten with fork. Bake
at 350F (180C) for 10 to 12 minutes or until lightly browned. Cool on
racks. Store in airtight container.

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Title: Aunt Julia’s Paella
Categories: Pork, Chicken, Shrimp, Squid, Spanish
Yield: 6 servings

1 Chicken, cut up (Or 4 thighs
-and legs)
Salt and pepper to thaste
1 lb Lean pork, cut into 1-inch
-cubes
1 md Onion, minced
2 Toes garlic, minced
Cut into 1 1/2 inch julliene
-strips:
1/2 lg Bell pepper
1 lg Carrot
1 Stalk celery
1 c Frozen green peas
1 1/2 lb Peeled shrimp
1 3/4 oz Jar sliced pimento
2 ts Capers, with juice
4 oz Jar pimento-stiffed green
-olives
1/2 lb Calamari (squid), cleaned
-and sliced
5 c Water
4 Chicken bouillon cubes
1 ts Saffron threads
2 1/2 c Uncle Ben’s (c) rice,
-uncooked
3 Hard boiled eggs, sliced
1/2 lb Unpeeled shrimp (heads on)
Oil for frying

{ Submitted by Chiqui Collier, Cookery N’Orleans Restaurant }

In a large electric skillet or paella pan, brown the chicken pieces
(that have been seasoned with salt and pepper) in a little oil.
Remove from the pan. Add the pork cubes to the drippinfs and brown
for about 5 minutes. Remove from the pan. To the pan drippings (add
a little more oil if necessary) add the onion, garlic, bell pepper,
celery and carrot. Stir-fry for 2 minutes.

Add the peas, peeled shrimp, pimentos, capers, chicken, calamari and
pork. Stir. In a separate pot, bring the 5 cups of water to a boil;
stir in the bouillon cubes and saffron. Let it stand for 5 minutes
until dissolved.

Gently stir the rice into the skillet mixture. Slowly pour in enough
of the bouillon mixture to cover the rice and chicken pieces. Cover
and cook over low heat for about 20 minutes. Uncover and
decoaratively arrange the egg slices and raw unpeeled shrimp on the
top. (Add more broth as necessary to keep the rice moist.

Cover and steam for another 10 minutes until the shrimp are cooked
and the rice is tender. (Paella should be moist but not wet!) Place
the pan on a hot pad on the serving table and let everyone help
themselves.

Serve with a mixed green salad, red ripe tomatoes and some French
bread. Also mix up a pitcher of Sangria and enjoy!

Serves: 12.

[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN
0-671-70817-1 ]

Posted by Fred Peters

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