Title: MANGO SORBET MIXTURE
Categories: Salads, Regional, Fruits
Yield: 6 servings

4 Medium-size mangoes
2/3 c Light corn syrup
1/2 c Lemon juice

Peel, pit, and cut mangoes to make 3 cups chunks. In a blender or food
processor, whirl fruit with corn syrup and lemon juice until smooth.

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Title: FINE-CRUMB PIE SHELL-ADA
Categories: Desserts, Diabetic
Yield: 8 servings

1 1/4 c Fine crumbs (graham cracker,
1 1/2 c -or Dry cereal,zwieback,etc
3 tb Margarine (melted)
1 tb Water
1 Spices (optional)
1 Sugar replacement (optional)

Combine crumbs with melted margarine and water; add
spices and sugar replacement, if desired. Spread
dough evenly in 8-10 inch pie pan, pressing firmly
onto sides and bottom. Either chill until set, or bake
at 325F for 8-10 minutes.

1 serving w/ graham cracker = 1 bread, 1 fat,
calories: 85 1 serving w/ dry cereal = 1/2 bread, 1
fat calories: 64 1 serving w/ zwieback = 1/2 bread, 1
fat calories: 70

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Title: CHICKEN NOODLE SOUP
Categories: Amish, Soups/stews
Yield: 1 servings

4 lb Chicken
3 qt Cold Water
1 Onion, Sliced
1 Carrot, Sliced
1 Bay Leaf
1 ts Parsley
Salt Pepper

Wash and clean chicken carefully; cut in pieces. Cover with the cold
water. Add the vegetables and seasoning and let simmer for 3 hours or
until chicken is tender. Skim off fat. Remove the chicken and add 2
cups of noodles and cook 15 minutes. Source: Pennsylvania Dutch Cook
Book – Fine Old Recipes, Culinary Arts Press, 1936.

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Title: Angel Food Cake ALa Mode with berries Grand
Marnier (kh
Categories: Desserts, Kh
Yield: 4 Servings

2 c Blueberries
1 T Sugar
2 T Grand Marnier
4 Slices angel food cake
4 Scoops vanilla ice cream

In a bowl mix berries with sugar and Grand Marnier.

On each plate, set a slice of cake and top it with a scoop
of ice
cream. Spoon berry mixture over and around the cake.

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Title: Fruity Chews
Categories: Diabetic, Desserts, Kids, Snacks, Fruits
Yield: 1 servings

3 c Apple juice, or Orange-pineapple juice
Grape juice, or 5 Gelatin envelopes
Orange juice, or

Soften gelatin in 1 cup fruit juice in medium mixing bowl. Bring one
cup juice to a boil and stir in gelatin/juice mix. Continue stirring
until gelatin is dissolved. Add remaining cup of juice. Pour into 8
inch square pan and refrigerate until firm.

*Kids love these cut with cookie cuuters into their favorite shapes.
*Holiday treats are always welcome – orange-pineapple pumpkins at
Haloween, red fruit-berry bells at Christmas, use your imagination
and enjoy! *A drop of food coloring in white grape juice will
transform it to any “season”. *Great in a candy dish for nibblers.
Exchanges = 1/2 fruit Servings are as follows: Orange-pineapple chews
= 5 squares Apple chews = 5 squares grape chews = 4 squares orange
chews = 5 squares 30 cal, 7.5 carbs, no pro or fat.

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Kahlua Mousse

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Alcohol
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Dark sweet chocolate
3 ounces Butter or margarine
1/2 cup Powdered sugar — sifted
3 Eggs — separated
1/4 cup Kahlua
1 teaspoon Instant coffee
2 cups Heavy whipping cream

In top of double boiler, melt chocolate butter over simmering water. Combine
sugar, egg yolks, Kahlua coffee powder. Blend in chocolate mixture. Whip
cream until stiff peaks form; fold into Kahlua-chocolate mixture. Beat egg
whites until soft peaks form; fold into mixture. Spoon into serving bowl or
dessert glassed. Refrigerate 4 hours or overnight.

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Beef Chili with Navy Beans

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Navy beans
1 pound Lean beef stew trimmed of
Fat and cut into 1/4 to 1/2
Inch pieces
2 Onions cut into 1/2 inch
Pieces
1 tablespoon Chopped garlic
1 tablespoon Chili powder
1 teaspoon Salt
2 tablespoons Tomato paste
1 large Tomato (1/2 lb) cut into
1/2 inch pieces

Remove any stones from the beans and wash them thoroughly in a sieve. Place the
beans in a pot with beef, onions, garlic, chili powder, salt, tomato paste,
tomato and add 6 cups of water. Bring to a boil, reduce the heat to very low
and simmer 2 to 2 1/2 hours.

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Halloween Hash

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound ground beef
1 Large onion, chopped
1 Teaspoon salt
1/4 Teaspoon pepper
1 Cup stewed tomatoes
1 Can Whole Kernel Corn — (2 1/2 C.)
1/4 Pound Cheddar cheese, cubed

Preparation :
Place ground beef, onion, salt and pepper in skillet. Cook and stir over
heat until meat is lightly browned and onion is soft. Drain off grease
before adding other ingredients. Add tomatoes and corn. Cover and simmer
over low heat about 30 minutes. Stir in cheese cubes. Cover skillet and
let stand a minute or two until cheese melts. Serve with nacho chips.

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Yankee Turkey Stuffing: Italian Style

Recipe By : Dressed Birds? Stuffed Birds? Yankee Magazine November 1996
Serving Size : 1 Preparation Time :0:00
Categories : Chicken And Poultry Mastercook
Posted To Mastercook Group

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups White Rice
1 3/4 Cups Chicken Broth
1 3/4 Cups Water
3 Tablespoons Olive Oil
2 Cloves Garlic — Minced
2 Large Onions — In Small Dice
12 Cups Fresh Spinach — Washed, Chopped
Or 3 10 Oz. Pkg. Frozen, Thawed, Chopped
1 Teaspoon Dried Oregano — Crumbled
1/2 Cup Grated Parmesan Cheese
Salt And Pepper — To Taste
1/2 Pound Italian Sausage (Optional) — Cooked, Crumbled
3 Large Eggs — Lightly Beaten

Place rice in a sauce pan with a tight fitting lid. Bring broth and water
to a boil, pour over rice, stir and cover. Cook over low heat for 15
minutes or until liquid is absorbed and rice is just tender. Uncover and
fluff with a fork.
For a 10-12 pound turkey.
While rice is cooking, heat the olive oil in a kettle over medium heat. Add
garlic and cook until it gives off fragrance, but don’t let it brown. Add
the onions and cook, stirring often, until they are melted and starting to
turn gold. Add the spinach and cook until just done, about 12 minutes for
fresh, slightly less for frozen.
Remove the kettle from the heat and add the cooked rice, oregano, Parmesan
and a little salt and pepper (and the sausage if you are using it). Taste
and adjust seasonings, then stir in the eggs.

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Title: ITALIAN ASPARAGUS RICE SALAD
Categories: Salads, Main dish, Side dish
Yield: 6 servings

1/4 c Parmesan cheese
1/4 c Italian-style breadcrumbs
4 Chicken breast halves
— (boneless, skinless)
1 tb Olive oil
6 c Torn spinach leaves
— stems removed
3 c Cooked rice; cooled
— (cooked in chicken broth)
1 lb Asparagus; blanched
— and cut into 1″ pieces
2 Plum tomatoes; sliced
1/2 c Sliced red onion
1/3 c Walnuts; toasted
2 tb Chopped fresh basil
2/3 c Vinaigrette salad dressing

Combine cheese and breadcrumbs in a medium bowl. Coat each chicken breast
with breadcrumb mixture. Heat olive oil in skillet over medium-high heat
until hot. Add chicken; cook and stir about 5 minutes until brown.
Remove chicken; place in large bowl. Add spinach, rice, asparagus,
tomatoes, onion, walnuts, and basil; toss well. Just before serving pour
dressing over salad; toss to coat.

Each serving provides:
* 493 calories
* 28 g. protein
* 27 g. fat
* 4 g. saturated fat
* 37 g. carbohydrate
* 4 g. dietary fiber
* 51 mg. cholesterol
* 781 mg. sodium

Source: Rice Chicken – New Ideas for Old Favorites
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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