Title: Mulligatawny Soup
Categories: Diabetic, Soups/stews, Fruits, Vegetables, Crockpot
Yield: 8 servings

6 c Chicken broth 2 Ribs celery, chopped
1 c Diced cooked chicken 1 ts Salt
1 Yellow onion, chopped 2 ts Curry powder (or up to 4 ts
1 Apple, cored and chopped 1/8 ts Ground nutmeg
1 Green bell pepper, chopped 2 c Cooked white or brown rice
2 Carrots, sliced

This soup originated in India. Mulligatawny means “pepper water.”
Serve hot or cold.

Combine all the ingredients in a large saucepan. Cook, uncovered,
over medium heat for 30-40 minutes or until vegetables are tender.

1/8 recipe = 195 calories, 2 low-fat protein, 1 starch, 1 vegetable
exchange, 13 grams protein, 24 grams carbohydrate, 4 grams fat, 427 mg
sodium. Adapted from Quick Easy Diabetic Menus by Betty Wedman 1993
Shared but not tested by Elizabeth Rodier Feb 94

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Fennel and Carrot Salad

Recipe By : Nathalie Dupree Cooks (1996) TVFN
Serving Size : 4 Preparation Time :1:00
Categories : Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 carrots — peeled and grated
about 2 cups
2 fennel bulbs — thinly sliced
6 slices bacon — cooked crisp and
chopped
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/4 cup olive oil
1 tablespoon fresh dill — finely chopped
2 shallots — finely chopped
1 teaspoon sugar — or more to taste
Salt
Freshly ground black pepper

In a large bowl, toss together the carrots, fennel, and bacon. In a small
bowl, whisk together the red wine vinegar, mustard, olive oil, dill, shallots,
and sugar. Season to taste with salt and pepper. Pour over the vegetables and
let marinate at room temperature for at least 1 hour. Yield: 4-6 servings
[patH mcRecipe]

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Bread In Jars: Gingerbread

Recipe By : Anita A. Matejka
Serving Size : 5 Preparation Time :0:20
Categories : Holiday/Gift Ideas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Supplies Needed—-
5 jars Ball (#14400-81400) — (12 oz)
8 new lids – don’t use old ones
8 rings okay to use old ones
—-Batter—-
2 1/4 c unbleached flour
3/4 c granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 tsps ginger
1 tsp cinnamon
1/2 tsp cloves
3/4 c margarine — softened
3/4 c water
1/2 c molasses

Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack
from oven. Before starting batter, wash jars, lids, and rings in hot soapy
wate
r and let drain, dry, and cool to room temperature. Generously prepare inside
o
f jars with margarine. To prepare batter, combine flour, sugar, baking soda,
ba
king powder, salt, ginger, cinnamon, and cloves in a mixing bowl. In another
mi
xing bowl, combine margarine, water and molasses. Divide batter among 5 jars
(s
hould be slightly less than half full). Carefully wipe rims clean, then place
j
ars on baking sheet (or they’ll tip over) in the center of oven. Bake 40
minute
s. Keep lids in hot water until they’re used. When cakes are done, remove
jars
which are HOT from oven one at a time. If rims need cleaning, use moistened
pap
er towel. Carefully put lids and rings in place, then screw tops on tightly
shu
t. Place jars on a wire rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth and then glue on
flowers
, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should
be sealed by now) and place a few cotton balls on top of the lid (makes it
poofy
on top), then a piece of cloth (about 3″ larger than the lid) on top and screw
the ring back on. Decorate as desired (example pinking shears).

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NOTES : There’s no need to refrigerate them, they keep well in pantry for 6
mont
hs.

Wild Rice Salad (Raichlen)

Recipe By : Steven Raichlen (1993). High-Flavor Low-Fat Cooking
Serving Size : 6 Preparation Time :5:00
Categories : Steve Raichlen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup wild rice
2 large oranges
1/4 cup golden raisins
2 scallions — finely chopped
1/2 bunch flat-leaf parsley — finely chopped
(about 1/2 cup), plus sprigs — for garnish
1 1/2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons fresh lemon juice
2 dashes hot sauce — or less
Salt and peper

Rinse the rice thoroughly in cold water in a sieve. Soak it for at least 4
hours in a large bowl with water to cover.

Place the rice in a large pot with 6 cups cold water. Bring to a boil,
reduce the heat, and simmer for 30 minutes, or until tender. Meanwhile, cut
the rind (both zest and white pith) off the oranges to expose the flesh.
Make V-shaped cuts to remove the individual segments from the membranes,
working over a bowl to catch the juice. Soak the raisins in the juice, at
least 5 minutes.

Combine rice, orange segments, raisins and remaining ingredients in a large
bowl, reserving a few of the orange segments for garnish. Toss the salad,
adding salt, vinegar, and orange juice to taste. Mound the salad on a
platter or in a bowl and decorate the top with the orange segments and parsley.

Original recipe calls for “Sultanas” or yellow raisins.

– – – – – – – – – – – – – – – – – –

NOTES : This colorful salad was the unanimous favorite in the test kitchen.
Good dish for picnic. Presoaking the rice shortens the cooking time and
improves the final texture.
from phannema@wizard.ucr.edu in S. Calif.

Title: Two Bean Soup
Categories: German, Soups/stews, Beef, Beans
Yield: 4 servings

1 1/4 c White beans; dry 4 oz Ham; cubed
1 c Cut green beans; * 1/4 c Celery; diced
1 ea Green onion; diced 1 ea Onion; yellow, diced
1 ea Potato; peeled diced 1 tb Butter
2 tb Unbleached flour 3/4 c Beef broth
1/2 ts Salt 1/4 ts Pepper
1 x ———-garnish———– 1 ea Parsley; sprig

* Beans can be either fresh or frozen. Do not use canned.
~——————————————————————— ~–
~—- Cover white beans with cold water and soak overnight. Drain and
place beans in a 2-quart saucepan. Add ham and enough cold water to cover
beans by 1 inch. Bring water to a boil and simmer for about 1 hour or
until beans are tender. Add green beans, celery, onion and potato. Add
enough water to cover the vegetables; simmer for 20 minutes. In a frypan
melt butter and stir in flour. Cook, stirring until lightly browned.
Remove from heat and stir in heate beff broth.
Cook mixture until smooth. Stir mixture into the soup and simmer until
soup is thickened and vegetables are tender. Season woth salt and pepper.
Garnish with chopped parsley and serve immediately.

—–

Title: Gluten-Free Baking Powder
Categories: Allergy, Diabetic
Yield: 1 servings

1 ts Baking powder 8 ts Cornstarch
2 ts Cream of tartar

Sift together 4-5 times. Store in airtight container. Use within 3
months.

Source: A Guide for the Diabetic Celiac 1990, ISBN 0-921026-02-1
Canadian Celiac Assoc. 6519B Mississauga Road, Mississauga, Ontario
L5N 1A6

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Title: CARROT FLOWER MINIATURE LOAVES
Categories: Chinese, Poultry
Yield: 6 servings

3 tb Soy sauce
1 1/2 ts Ginger, grated
1/4 ts Salt
1 c Rice, cooked
2 1/2 c Carrot, shredded
1 Egg
1 tb Vinegar, rice
2 Garlic clove, minced
1 lb Turkey, ground
3/4 c Green onion, chopped
1/2 c Water chestnuts, chopped
2 tb Oil

Mix together all ingredients except 2 c. of the
carrots and the oil. Form 12 2-inch meatballs. Combine
remaining carrots and oil. Roll meatballs in carrots.
Place in greased muffin cups, sprinkle with leftover
carrots and cover with foil. Bake at 375 degrees for
25 minutes. Remove foil and bake 5 more minutes until
tips of carrots begin to brown. Let stand 5 minutes
before serving.

—–

5 lbs. crab apples
5 c. water
1 3/4 oz. pkg. powdered pectin
9 c. sugar

Makes: 10 cups.

Wash apples; remove stems and bad spots. Add water and cook
apples until soft. Strain through a jelly bag to make 7 cups of
juice. Combine juice and pectin in a large kettle and bring to a
full boil over high heat, stirring constantly. Stir in sugar
completely and while stirring, return to a full boil. Keep stirring
while you boil for 1 minute. Remove from heat and skim foam from
surface. Pour into hot sterilized jars. Wipe drips from inside and
out of jars. Seal with hot lids and screw bands. Process 10
minutes in boiling water bath.

Title: Garlic-Stuffed Mushrooms
Categories: Garlic Appetizers
Servings: 4

12 ea Medium Mushrooms 3 T Unsalted Butter
2 ea Scallions, Sliced 1 1/2 T Coarsely Ground Pecans
1 1/2 T Fresh Parmesan Cheese * 1 1/2 T Bread Crumbs
1/4 c Garlic Bechemel 1 x Salt (To Taste)
1 x Freshly Ground White Pepper 1 x Cayenne Pepper
4 T Unsalted Butter 4 T Unbleached
All-purpose Fl

* Grate the Fresh Parmesan Cheese for this recipe.
————————————————————————–
Preheat oven to 450 degrees F.
Clean the mushrooms. Remove the stems and reserve.
Parboil the mushrooms in just enough water to cover, for 3 minutes, until
barely cooked. Drain well, blot with paper towels, and set aside until
needed.
If the tip of the stems seem woody, trim them away. Chop stems coarsely.
Melt 2 T of the butter in a skillet. Toss the chopped mushrooms stems and
scallions. Saute until tender and most of the mushroom juices have
evaporated. Toss in the pecans, pecans, bred crumbs, parmesan cheese, and
remaining tablespoon of butter. Stir until the butter is melted and
absorbed. Stir in the garlic bechamel. Add salt and freshly ground
pepper to taste.
Stuff each mushroom cap with the mixture, mounding it neatly over the top.
Sprinkle each with some cayenne pepper. Put stuffed mushrooms in a
lightly oiled, shallow baking dish. Bake for 10 minutes or until heated
through. Serve at once.
GARLIC BECHAMEL:
2 1/2 C Scalded Milk (More or less, depending on the thickness of
1 X Salt and Freshly Ground White Pepper To Taste
1 Ea Large Egg At Room Temperature.
1 X Garlic Puree From 3 Large Heads Of Roasted Garlic
Melt the butter in a heavy saucepan and whisk in the flour. Let this roux
cook over low heat, stirring constantly for 3 to 4 minutes.
Whisk in the scalded milk. Bring to a boil. Reduce the heat and cook
gently, stirring frequently, for 10 to 15 minutes. Add salt and pepper
and whisk in the garlic puree. Remove from the heat.
Beat the egg in a bowl. Beat some of the sauce into the egg. Next beat
the egg mixture back into the garlic sauce. Taste and correct seasonings.
Store in the refrigerator, with plastic wrap placed directly on the
surface of the sauce, until needed. Thin with milk before using if
necessary.

—————————————————————————–

Title: Broccoli Crevette Soup
Categories: Soups
Yield: 6 servings

Base:
2 tb Vegetable oil or olive oil
2 tb Butter
1 c Cooked and peeled popcorn
-shrimp
1 c Chopped sea clams, drained
-well
2 ts Fresh chopped garlic
1 1/2 tb Clam base
1/3 c Flour
2 1/2 c Ground broccoli including
-stock and florets
1 qt Whole milk (with vitamin D)
1 c Heavy whipping cream
1 tb Dry dill
1 tb Dry basil
2 tb Lemon juice
1/2 tb Ground white pepper (or to
-taste)

Mix and saute the following 6 ingredients, 5 to 10 minutes:

Then add 1/3 cup all-purpose flour and brown about 5 minutes over
medium heat. Add in the following 7 ingredients and bring to boil
slowly:

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