MOM’S CORNBREAD STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CORN BREAD—–
1/4 c Cornmeal, yellow
1/4 ts Baking soda
1 t Baking powder
1/2 ts Salt
1 tb Flour
1 c Buttermilk
1 Egg
1 tb Salad oil
—–DRESSING—–
3 Celery stalks
1 Onion, chopped
3 White or whole wheat bread
3 Eggs, hard boiled (optional)
3 Eggs, raw, beaten slightly
1 t Salt, or to taste
1/8 ts Ground pepper, or to taste
1 tb Ground dry sage, or to taste
1 c Or more Chicken/turkey broth

ÿÿÿÿÿ
CORNBREAD: Mix dry ingredients. Separately mix
buttermilk and egg. Pour liquid ingredients into dry
ingredients and mix thoroughly but do not beat.
Preheat 1 tbl. salad oil to VERY HOT in an oven proof
skillet or cake pan. Bake in a preheated 450 degree
oven for 10 to 12 minutes. remove from pan and set
aside to cool.

DRESSING: Cook celery and onion in a small amount of
the broth until tender. DO NOT DRAIN. Set aside.
This can be done the day before and refrigerated.
Toast two or three slices of bread until crisp all the
way through. Crunble cornbread and toasted bread into
a large bowl. Add celery, onion and the water they
were cooked in, then add the chopped hard boiled eggs
if desired. Beat raw eggs and add to mixture. Start
adding broth. How much you add is how dry or wet
finished dressing will be. Add seasonings and mix.

Pour into greased baking pan and cook in a 350 degree
oven for 35 to 45 minutes or until nicely browned.

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Title: Apple Knocker *
Categories: Alcohol, Beverages, Apples
Yield: 1 servings

MMMMM———————-PATTI – VDRJ67A—————————
1 1/2 oz Vodka
2 tb Apple cider
1 ts Lemon juice
1 ts Strawberry liqueur
Ice

Combine all ingredients in a shaker; cover and shake.

MMMMM

TURKEY GUMBO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margarine
1/2 lb Fresh or frozen okra 1″ pcs.
2 c Chopped celery
1 md Onion, chopped
1 sm Sweet green pepper, chopped
2 Garlic cloves, minced
8 oz Can tomato paste
4 Ripe tomatoes peeled OR
16 oz can peeled tomatoes
2 c Water
2 c Chopped cooked turkey
3/4 ts Gumbo file powder
Cooked rice

Melt the margarine in a large skillet. Add the okra.
Saute until the okra loses its shiny appearance, about
5 minutes. Remove the okra pieces to a bowl. Add the
celery onion, green pepper, and garlic to the skillet.

Cook over medium heat until the onion is transparent.
Add the tomato paste, tomatoes, water, okra mixture,
and turkey. Cook over low heat 10 minutes or until
turkey is hot. Add the file powder. Stir to blend.
Spoon over the rice in soup bowls.

1/4 recipe ò55 calories, 3 lean meat, 1 bread, 1
vegetable 19 grams carbohydrate, 25 grams protein, 10
grams fat, 176 mg sodium, 1102 mg potassium, 54 mg
cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty
Wedman, 1986 Shared but not tested by Elizabeth
Rodier, Nov 93

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Date: Wed, 10 Nov 93 08:15:19 CST
From: mindy.s.mymudes@uwrf.edu

MELON AND GINGER LASSI

1/4 cup nonfat plain yogurt
3 oz. melon flesh
1/2 tsp ground ginger
1-2 tblsp sugar or sub
ice cubes as required
scant 1 cup water
Put all ingredients into blender and blend until mixture is frothy, pour
into a tall glass and serve with more ice, if desired.

Date: Fri, 11 Feb 94 16:37:42 GMT
From: Kathy.Jago@uk.sun.com (Kathy Jago – Sun CSIR)

Adapted from one by the late, great fruitbat.

All right, I admit I made a mistake cooking this as well as all the
other The maxim that ‘serves 4’ is in fact referring to a bunch of
anorexic sparrows and most humans prefer to eat more than a tablespoon
of something, doesn’t always work. Can I interest anybody in a kilo of
nutty potatoes and a large bowl of Mahal Kidney Beans that even I am
too stuffed to eat?

fruitbat@tardis.cs.ed.ac.uk
—————————

– Mahal Kidney Beans –

-Ingredients-

15 oz (450g) tin kidney beans (or 6 oz dried beans, cooked)
1 onion
1 clove garlic, crushed
1 tsp ground cumin
15 oz (450g) tin chopped tomatoes
3 (4) tbsp natural non-fat yoghurt (optional)
2 (3) tbsp chopped parsley
Salt and freshly ground pepper

-Method-

‘Fry’ the onion and garlic and gently for 5 minutes until the onion
is soft and lightly coloured. Add the ground cumin to the pan and stir
over low heat for a further 2 minutes.

Stir the tomatoes, beans, salt and pepper to taste into the pan. Continue
to cook the mixture over moderate heat for 5 minutes, stirring occasionally,
until the beans are heated through.

Remove the pan from the heat and add the yoghurt one tablespoon at a time,
mixing thoroughly after each addr 2 minutes.

Stir the tomatoes, beans, salt and pepper to taste into the pan. Continue
to cook the mixture over moderate heat for 5 minutes, stirring occasionally,
until the beans are heated through.

Remove the pan from the heat and add the yoghurt one tablespoon at a time,
mixing thoroughly after each addition. Heat through gently without allowing
the mixture to come to the boil.

Transfer the beans to a warmed serving dish and sprinkle with chopped parsley.
Serve at once.

Title: PEANUT BUTTER PIZZA COOKIES
Categories: Cookies
Yield: 18 servings

2 pk DUNCAN HINES Peanut Butter
-Cookie Mix
2 Eggs
1 T Water
Sugar
1 cn DUNCAN HINES Chocolate
-Layer Cake Frosting
Cashews
Candy-coated chocolate
-pieces
Gumdrop, halved
Flaked coconut
1 White chocolate baking bar
-(2 oz)
1 T CRISCO Shortening

1. Preheat oven to 375’F.

2. For cookies place cookie mixes in large bowl. Break up any lumps. Add
eggs, contents of peanut butter packets from Mixes and water. Stir until
thoroughly blended. Shape into 18 (2“) balls (about 3 level tablespoons
each). Place 3 1/2″ apart on ungreased baking sheets. Flatten with bottom
of large glass dipped in sugar to make 3″ circles. Bake at 375’F. for 9-11
minutes or until set. Cool 1 minute on baking sheets. Remove to cooling
racks. Cool completely.

3. Frost cookies with Chocolate Frosting. Decorate with cashews, chocolate
pieces, gumdrops and coconut. Melt white chocolate and shortening in small
saucepan on low heat, stirring constantly until smooth. Drizzle over
cookies.

Makes 18 (3”) cookies.

—–

Title: Rutabaga Puree
Categories: Diabetic, Side dishes
Yield: 6 servings

1 Rutabaga about (1 lb) OR; 1/4 ts Red (cayenne) pepper;
1 lb Turnips; 1/2 c Non-fat dry milk powder;
1 md Size orange sweet potato; 3 tb Fresh parsley; chopped

Peel and dice rutabaga and sweet potato; place in a saucepan. Cover
with water and bring to a boil. Cover ans simmer, until tender.
Drain, reserving in little of water. Place vegetables in a blender
or food processor fitted with the metal blade and process to a puree.
Add cayenne, nutmeg and dry milk; process to blend. Rewarm in
saucepan w some of reserved water if necessary. Garnish with parsley
and serve.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 STARCH/BREAD
EXCHANGE CAL: 55 CHO: 16mg; CAR: 12g; PRO: 2g; SOD: 32mg; FAT: 0g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

1/2 cup Matza Mea
1/2 tsp salt
3/4 tsp powdered instant broth (chicken or veggie)
2 Tbsp chopped parsley (optional)
dash onion powder
3 egg whites
3 Tbsp cold club soda

Stir the dry ingredients together
Stir egg whites, club soda, and parsley slightly with a fork and pour
over the dry ingredients. Mix well and refrigerate at least one hour.
Form into 8 balls (1 1/2 inch diameter) and drop into a large pot of
boiling slated water or broth.
Reduce the heat and simmer, covered, for 30 minutes. Do not remove the
lid during the cooking period. Remove matza balls with a slotted
spoon and serve in soup.

Notes:
I have not tried this recipe. In general, though, matza balls keep
well in the fridge, just warm them up before serving in soup.

Source: The low-cholesterol Passover cookbook put out by the
“International” Havurah of Temple Emmanuel, Lexington, MA.

Title: Borscht 3
Categories: Appetizers, Soups/stews, Russian, Vegetables
Yield: 6 Servings

2 Litres beef stock
2 md Potatoes peeled and cut into
Cubes
2 Carrots, peeled and
Julienned
1 lg Onion peeled and chopped
Finely
2 lg Beetroot, peeled and
Julienned
3 Stalks celery, julienned
3 Cloves garlic, crushed
2 ts Sugar
1 ts Sea salt
1 ts Freshly ground black pepper
1/4 sm Cabbage, shredded
6 Ripe tomatoes, peeled and
Cut into cubes
3 Sprigs fresh dill, chopped
Finely
3 Sprigs Italian parsley
TO SERVE:
Light sour cream
Finely chopped dill

Bring the stock, potatoes, carrots, onion, beetroot,
celery, garlic, sugar, salt and pepper to the boil in
a large saucepan. Simmer, covered, for 30 to 40
minutes or until the vegetables are cooked. Add the
cabbage, tomatoes, dill and parsley. Cook for a
further 10 to 12 minutes. Remove from the heat and
allow to stand for 10 minutes. Serve in large soup
plates with a teaspoon each of sour cream and chopped
dill.

From: Ian Hoare Date: 07-27-96

—–

FRESH CHILE CORN FRITTERS W/JULIENNE OF TAR

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish Snacks
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——-CHILE AND CORN
FRITTERS——————
4 ea Green anaheim chiles
3 c Corn kernels, scraped from
— the cob
3 ea Green serrano chiles, seeded
— chopped
1 t Salt
1/2 ts White pepper
3 tb All purpose flour
3/4 c Ghee
—–JULIENNE OF APPLES—–
1 tb Ghee
6 sm Green apples, cored
— julienned
1/2 ts Celery seed

Roast the anaheim chiles, then peel, seed and dice
them. Process the corn in a food processor until it
resembles a puree, about 2 minutes. Scrape down with
a spatula and process for another minute.
In a bowl, mix together the corn puree,the chopeed
chiles, salt, and pepper. Slowly add the flour, small
amounts at a time, while stirring.
In a medium saucepan, heat the clarified butter over
high heat. Using a large cook’s spoon or serving
spoon, gently drop spoonfuls of the batter into the
hot butter. When the edges are brown after about 2
minutes, turn the fritters over and cook another 2
minutes. Remove the fritters and allow them to drain
on paper towels. In another saucepan over medium high
heat, melt the unsalted butter, add the apples and the
celery seed, and saute about 3 minutes, until they
begin to soften. Serve hot with the fritters.

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