Title: Onion-Flavored Rice Mix
Categories: Master mix
Servings: 1

4 c Uncooked Long Grain Rice 2 pk (1 1/4 oz) Onion Soup Mix
1 T Parsley Flakes 1 t Salt

Combine ingredients in a large bowl; stir until well blended. Put about 1
1/3 cups of mix into three 1-pint airtight containers and label as
Onion-Flavored Rice Mix. Store in a cool, dry place and use within 6 to 8
months.

Makes about 4 cups of mix

Onion-Flavored Rice: Combine 1 1/3 cups ONION-FLAVORED RICE MIX, 2 cups
cold water, and 1 T butter or margarine in a medium saucepan. Bring to a
boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes,
until liquid is absorbed.

Makes 4 to 6 servings

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MAPLE-WALNUT CRUNCH CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Unsalted butter, room
-temperature
3/4 c Plus 3 Tb, pure maple syrup
2/3 c Chopped walnuts
1 1/3 c All-purpose flour
1 tb Sugar
2 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Yellow cornmeal
1 1/3 c Buttermilk
2 lg Eggs
1/4 c Unsalted butter, melted,
-cooled

Beat 1/2 cup butter in small bowl until fluffy.
Gradually add 1/2 cup maple syrup and beat until well
blended. (Maple butter can be prepared 2 days ahead.
Cover and refrigerate. Bring to room temperature
before using.)

Preheat oven to 375 deg F. Line twelve 1/2 cup muffin
cups with muffin papers. Combine walnuts and 3
tablespoons maple syrup in small bowl; set aside.

Sift flour, sugar, baking powder, baking soda and salt
into medium bowl. Mix in cornmeal. In separate bowl
beat buttermilk, eggs, melted butter and remaining 1/4
cup maple syrup to blend. Add egg mixture to dry
ingredients, stirring just to combine. Do not overmix.

Divide batter among prepared cups. Spoon some
maple-walnut topping over each muffin, dividing
evenly. Bake until tester inserted into centres of
muffins comes out clean, about 20 minutes. Remove
muffins from pan and cool 15 minutes. Serve warm with
maple butter. Source: Bon Appetit, Nov/91 Posted by
Linda Davis

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CABBAGE ORZO SAUSAGE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Turkey sausage
1 tb Olive oil
1 Onion,medium-size,chopped
1 Carrot,lg,1/4″ thick slices
1 Garlic clove,finely chopped
2 c Water
14 3/4 oz Chicken broth,reduced-sodium
15 oz Plum tomatoes,in juice
2 c Shredded cabbage
2 ts Dried leaf basil,crumbled
1 t Dried leaf thyme,crumbled
1/2 c Orzo
Salt to taste
Pepper to taste

1. Brown sausage in oil in large nonstick saucepan
over medium-high heat until browned but not cooked
through. Remove sausage; cut into 16 pieces.
2. Reduce heat to medium. Add onion, carrot and garlic
to saucepan; saute 3 minutes to soften. Gradually add
water, broth, tomatoes, cabbage, basil and thyme,
breaking up tomatoes. Simmer, covered, 15 minutes. Add
orzo and sausage; simmer, covered, 10 minutes until
sausage is cooked and orzo is tender. Season with salt
and pepper.

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Title: Apple Crunch
Categories: Snacks, Kids
Servings: 6

5 Apples
1 ts Cinnamon
1 tb Butter
1 c Sugar
1 Egg
1/2 c Flour
1/2 ts Baking powder
1 pn Of salt

Peel apples and dice, sprinkle with cinnamon and 1/3 cup of the sugar.
Cream butter and 2/3 cup sugar. Beat egg and add to butter mixture. Sift
flour, baking powder and salt. Add to mixture. Pour over apples and bake 10
minutes at 425 – then 20 minutes at 350. Batter will be thick – just drop
and spread as best as you can.

Recipe from Marilla Ransdell, submitted by Donna Ransdell.

MMMMM

ONE DISH CHICKEN AND STUFFING BAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cyberealm Poultry
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Pepperidge Farm herb season-
-ed cubed stuffing
6 Skinless boneless chicken
.halves
Paprika
1 cn Campbell’s cream of mushroom
.soup
1/3 c Milk
1 tb Chopped fresh parsley

1. Mix stuffing, 1/2 cup boiling water and 1 T
margarine. 2. Spoon stuffing across the center of a 3
quart shallow baking dish.
Place chicken on each side of the stuffing.
Sprinkle chicken with
paprika.
3. Mix soup, milk and parsley. Pour over chicken.
4. Bake covered at 400F for 15 minutes.
5. Bake uncovered 15 minutes more or until chicken is
no longer pink.

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PHOENIX-TAILED SHRIMP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound (medium) fresh shrimp
1 cup Water — cold
1 tablespoon Vodka
2 cup Oil — for deep-frying
1 1/2 teaspoon Salt
6 tablespoon Salt — coarse
1/8 teaspoon White pepper
1/2 teaspoon Black peppercorns
1 cup All-purpose flour
2 tablespoon Szechuan peppercorns
2 teaspoon Baking powder

Carefully remove the shells from the shrimp, leaving the tail sections intact.
Devein and wash under cold running water; pat dry with paper towels. In a
dish or bowl, marinate briefly in a mixture of the vodka, salt, and pepper
while you make the batter.

In a mixing, put the flour and baking powder; gradually add the cold water,
whisking until smooth.

In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1
tablespoon of the hot oil to the batter and stir to combine. Take a shrimp by
the tail and dip it into the batter (do not dip the tail), then slide it into
the hot oil. Deep-fry all the shrimp, a few at a time, until golden brown.
This should take about 2 minutes for each batch. Drain on paper towels, and
serve tails up, in a serving dish, with the salt/pepper mixture for dipping.
Makes 8 to 10 appetizer servings.

FOR DIPPING: In a bowl, combine coarse salt and the peppercorns. In a dry
frying pan over high heat, brown the salt/pepper mixture. When browned remove
and run the mixture through a grinder.

Recipe: “Chinese Appetizers” by Verdi Published by Irene Chalmers Cookbooks,
1981

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Title: CARROT ZUCCHINI JULIENNE
Categories: Diabetic, Vegetables, Side dish
Yield: 4 servings

1/2 lb Carrots;
1/2 lb Zucchini;
1 tb Betty’s Butter
2 tb Fresh Lemon Juice;
Salt and pepper to taste;
1 tb Poppy seeds;

Cut carrots and zucchini into 1/8″ thick julienne
strips. Place a steamer basket over boiling water and
cook carrots, covered, until crisp-tender 3 minutes.
Remove to a bowl and keep warm. Steam zucchini,
covered, until crisp-tender 1 minute and add carrots.
Heat butter, lemon juice, salt and pepper; stir into
vegetables. Sprinkle with poppy seeds and serve. Food
Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT
EXCHANGE CAL: 47; CHO: 3mg; CAR: 6g; PRO: 2g; SOD:
108mg; FAT: 3g;

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

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=20
Title: Chocolate Mousse
Categories: Cakes, Desserts
Yield: 5 cups
=20
6 ea Semisweet choc. (1 oz),
Chopped coarsely
2 T Powdered egg white
1/4 c + 2 T water
2 T Sugar
1 1/2 c Whipping cream, whipped
=20
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook, stirring occasionally, until chocolate
melts. Remove from heat, and set aside.
=20
Beat powdered egg white and water in a large bowl at high speed with
an electric mixer until soft peaks form. Gradually add sugar,
beating until stiff peaks form.
=20
Stir one-fourth of whipped cream into melted chocolate; stir into egg
white mixture. Fold in remaining whipped cream. Cover and
refrigerate at least 2 hours.
=20
MMMMM
=20

Title: WATERMELON FIRE AND ICE SALSA
Categories: Diabetic, Appetizers, Fruits
Yield: 6 servings

3 c Chopped watermelon
1/2 c Green bell peppers, chopped
2 tb Lime juice
1 tb Chopped cilantro
1 tb Chopped green onion
1 tb Jalapeno peppers, chopped*
1/2 ts Garlic salt

* Use up to 2 TBS. chopped jalapenos, depending on
taste.

Combine all ingredients. Cover and refrigerate 1
hour. Serve on sliced oranges or cheese-filled
manicotti. Or, top 1 cup sour cream with 1 cup salsa
and serve with chips. PER SERVING: 1/2 cup = calories
~ 31, protein – 1 g., fat – .4 g., carbohydrates – 7
g., cholesterol – 0, sodium – 156 mg. FROM: Light
Easy Meals from Family Circle Magazine issue August
1992. NOTE: lower sodium figure by using garlic
powder in place of garlic salt and adding lite salt to
taste.

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Title: Cevapcici (Cevaps for Short)
Categories: Appetizers, Beef, Other meat, Pork
Yield: 1 servings

1 lb Lean ground beef
1/2 lb Ground lamb
1/2 lb Ground pork
4 Garlic cloves; finely choppe
1 ts Salt
1 ts Baking soda
2 ts Freshly ground black pepper
1 ts Cayenne pepper; or more
Seasoned pepper and garlic p
1 Egg white; beaten

Recipe by: NDooley@president-po.president.uiowa.edu Mix all,
altogether. You may wish to combine the seasonings or grind
them together before adding them to the meat.

Shape in thumb-sized sausages, or in croquette size shapes.

Grill on open grill until done.

Serve with pita bread or hard rolls, and onions (raw or
sauteed). The smaller size works great for an appetizer (on a
toothpick).

Traditionally, these are not served in barbeque sauce.
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