Title: Tourtiere
Categories: Diabetic, Main dish, Beans
Yield: 8 servings

1 lb Lean ground pork (try beef) 1/4 ts Ground nutmeg
2 Cloves garlic, minced 1/4 ts Freshly ground black pepper
1 Onion, finely chopped 1 pn Cloves
1 ts Salt 1 c Chicken stock
1 ts Crumbled sage 1 1/2 c Cooked red kidney
beans mash
1/2 ts Ground allspice Double-crust pastry

The recommended Gluten-Free Pastry adds 184 calories, 1 starch
choice, 1 1/2 fat. Try serving the filling hot with potatoes or
toast, or with a breadcrumb topping, or serve in a home made tortilla.

Stir-cook ground meat and onion until meat is no longer pink. (Regular
ground meat is much less expensive than lean.) Drain fat and return
meat to the pan, add spices and stock. This will take about 15
minutes.

Stir in mashed beans and simmer until liquid is just evaporated, about
another 15 minutes. Cool filling about 30 minutes if making pie
crust. Serve hot immediately, refrigerate cooled mixture up to 3
days, or freeze cooled portions up to 3 months.

1/8 recipe – 292 calories, 1 1/2 starch, 2 protein, 1 fat choice 12
grams total fat, 3 grams saturated fat, 18 mg cholesterol, 16 grams
protein, 28 grams carbohydrate, 454 mg sodium, 517 mg potassium, high
fibre

Adapted from Full of Beans by Violet Currie Kay Spicer 1993 Shared
but not tested by Elizabeth Rodier Jan 94

MMMMM

Title: Sauerbraten
Categories: Diabetic, Main dish, Meats
Yield: 1 servings

4 oz Lean beef roast 1/4 ts Salt
1/2 c Beef broth ds Garlic powder
1/4 c Water 1 ts Margarine
1/4 c Apple cider vinegar

Place Beef in a glass pan or bowl. Combine remaining ingredients,
except margarine; pour over beef. Marinate 4 to 5 days in
refrigeratro. Turn beef at least once a day. Melt margarine in small
skillet; add beef and brown. Reduce heat. Add half of the marinade
to the skillet. Simmmer until beef is tender.
Food Exchange per serving: 4 MEAT EXCHANGES CALORIES: 300

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM

Title: Pan-Fried Noodle Pillow with Stir-Fried Chinese Greens
Categories: Vegetables, Chinese, Masterchefs, Frisco, Cm
Yield: 4 servings

1/2 lb Noodles, egg, 1/16th-inch 6 tb Oil, corn OR
— thin, Chinese 6 tb Oil, peanut
2 ts Oil, sesame Seeds, sesame, black
1 ts Salt, kosher — (garnish)

—————————–STIR-FRIED GREENS—————————–
1 tb Chives, Chinese 3 c Bok choy, baby, sliced,
1/8 c Garlic, baby, finely — with flower-like bases
— sliced — kept whole
6 md Mushrooms, dried, black 2 c Cabbage, Chinese, sliced
1 1/2 c Mushrooms, chanterelle, 4 sm Chilis, red
— sliced 4 sm Chilis, orange
1 1/2 ts Scallion, finely sliced 3 tb Oil, peanut OR
— rings 3 tb Oil, corn

Boil noodles in unsalted water until “al dente.” Drain, flush
with cold water until chilled, then roll loosely in a lint-free towel
to blot off excess water.

Toss noodles with sesame oil and salt, using your hands to coat
and separate the strands.

Heat a 12-inch well-seasoned or Silverstone heavy skillet over
high heat until hot enough to evaporate a bead of water on contact.
Add 5 tablespoons of oil, swirl to coat the bottom and sides of the
pan, then reduce heat to medium-high.

When oil is hot enough to sizzle a single noodle, coil the
noodles in a pan then use a spatula to pack them into an even pancake
or “pillow.” Cover and cook until the bottom is golden, about 5-7
minutes.

Uncover, flip the noodle pillow over with a jerk of your wrist,
then cover and cook the second side. If the pan seems dry, dribble in
the remaining tablespoon of oil around the side of the skillet before
covering it.

Slide the noodle pillow out of the pan, cut it into quarters,
then garnish with a sprinkling of black sesame seeds and vegetables.

Stir-Fried Greens:
==================

Soak the dried mushrooms for several hours or overnight in cold
water.

Drain, rinse, remove any stems, then cut caps into slivers
1/8-inch wide.

Heat a wok or a large heavy skillet over high heat until hot
enough to evaporate a bead of water on contact. Add 2 tablespoons of
oil, swirl to glaze the pan, then reduce heat to medium-high.

Add the Chinese chive tops, garlic and black mushrooms, toss
until fully fragrant, then add chanterelles, sliced scallions, and
cabbage to the pan. Toss just until vegetables turn supple, about 2
minutes.

Add baby bok choy, toss until color deepens and the vegetables
are heated through, about 20 seconds. If the pan becomes too dry,
dribble in a bit more oil from the side.

Fold in the chilis, then turn contents out onto a serving plate,
either alongside or on top of the noodle pillow.

Caution: Chilis are added for color and are not meant to be eaten
whole! If a spicier dish is desired, finely sliver a single chili and
stir-fry it with the shallots before stir-frying the remaining
vegetables.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Barbara Tropp, China Moon, San Francisco, CA

—–

29 oz. can pumpkin 1/2 tsp. salt
13 oz. can evaporated milk 1/2 tsp. ginger
3 eggs, beaten 1/2 tsp. cloves
1 1/4 cup sugar 1 box yellow cake mix
2 tsp. cinnamon 1 cup butter
1 tsp. nutmeg 1 cup chopped walnuts
Mix pumpkin, milk, eggs, sugar, cinnamon, nutmeg, salt, ginger and cloves with
an electric mixer until well blended. Pour pumpkin mixture into ungreased 9 x
13 pan. Sprinkle cake mix over pumpkin. Sprinkle walnuts over the cake mix
and drizzle one cup of melted butter over the top.

Bake at 350 degrees for 50-60 minutes..

Title: BEET HORSERADISH
Categories: Ethnic, Relishes
Yield: 4 servings

1 lb Redbeets, boiled
1 ts Salt
2 oz Horseradish, fresh
1/2 c Water
2 tb Vinegar
1 ds Pepper
1 ts Sugar

Grate beets and horseradish. Combine vinegar,
sugar, salt, pepper and water. Bring to a boil. Pour
over grated beets and horseradish. Mix thoroughly.
Store in jar in refrigerator.

—–

Title: Poodle Toast
Categories: Snacks
Servings: 4

3 tb Margarine
3 tb Flour
1/2 ts Salt
1 c Canned tomatoes, drained
1/4 ts Baking soda
1/2 c Scalded milk
3 Weiners cut into 1/4 inch
-pieces
6 sl Toast

Melt margarine, then blend in flour and salt. Add tomatoes, soda, and milk.
Cook 10 minutes, stirring as needed. Add wiener rounds. When hot, serve
over hot toast.

Makes 4 servings.

MMMMM

Title: COCA-COLA BARBECUE SAUCE
Categories: Sauces
Yield: 1 servings

2 T Unsalted butter
1 ea Onion, finely chopped
2 ea Garlic cloves, minced
1 ea Bay leaf, crumbled
2 c Ketchup
3/4 c Coca-Cola
1 T Worcestershire sauce
1 t Dijon mustard
2 t Wine vinegar
1 x Salt and pepper to taste

Melt butter in medium saucepan over medium-low heat. Add onions and
cook 1 minute. Add garlic and cook 4 minutes longer. Do not brown. Stir
in remaining ingredients. Heat to boiling; reduce heat and simmer,
uncovered, stirring occasionally, 1 hour. Brush on chicken during final
10 to 15 minutes of grilling. Makes 1 1/2 cups.
From “Cooking with Fire and Smoke” by Phillip Stephen Schulz.
Printed in the July 2, 1992 issue of the Los Angeles Daily News.

—–

Title: VENISON-BEEF STEW
Categories: Wild game, Main dish
Yield: 5 servings

1 lb Venison
1 lb Beef
Adolph’s meat tenderizer
Water
2 7.6 oz. cans stew starter
4 Carrots, chopped
1 8.5 oz. can sweet peas
1 md Onion, diced
5 md Potatoes, diced
4 Celery stalks, chopped
4 tb Butter
2 Beef bouillon cubes
1 Bay leaf
2 ts Kitchen Bouquet
1 Garlic clove, minced
1 ts Worcestershire sauce

Cut up venison and beef into bite size pieces. Sprinkle with
Adolph’s meat tenderizer. Let set for 10 minutes; then brown meat.
Add water and rest of ingredients and bring to a boil. Reduce heat,
cover and simmer for 1 1/2 hours or until meat and vegetables are
tender. Use large 4-quart pot.

—–

Title: CHOCOLATE BALLS WITH CHERRY CORDIAL CENTERS
Categories: Candies, Martin
Yield: 6 servings

50 Whole candied cherries
3/4 c Cherry brandy (more may be
-necessary)
1/2 lb Sweet milk chocolate, broken
-into pieces
1/4 lb Unsweetened baking
-chocolate, broken into
-pieces
1 1/3 c Powdered sugar
7/8 c Butter, softened
3 tb Unsweetened cocoa
1/3 c Powdered sugar
1/3 c Unsweetened cocoa

Soak the cherries in the brandy overnight or longer.
Drain the cherries, reserve the brandy.

Cream the butter and sugar in a mixer. In a double
boiler, melt the chocolates. Spoon the melted
chocolate, spoon by spoon, into the butter and sugar
mixture and mix thoroughly by hand.

Add reserved brandy to sugar and chocolate mixture and
stir by hand until all is absorbed. Add 3 T. cocoa and
mix by hand.

Put mixture in the freezer and thoroughly chill.
Prepare a surface to assemble the balls. Mix equal
amounts of cocoa and powdered sugar, about 1/3 cup
each. On a piece of waxed paper, heavily dust with the
cocoa powdered sugar mixture. Remove the chocolate
from the freezer when it is chilled and stiff. For
each cherry, spoon out a heaping teaspoon of the
chocolate and drop on dusted paper. Dip your fingers
into the cocoa/sugar mixture and flatten chocolate to
a small pancake. Place a cherry in the center and fold
chocolate around it. Gently roll the ball between your
palms to form and finish by rolling the ball in the
cocoa/sugar mixture. Repeat for each cherry. If the
chocolate mixture softens, return to the freezer to
firm up.

Place the completed balls in a container with a lid
and store in the frig.

These balls are dense and heavy with a rich chocolate
flavor. For a lighter flavor, I suggest you omit the
unsweetened baking chocolate and add 1/4 lb. more milk
chocolate.

Licking your fingers is not permitted during the
assembly, but manditory after you are done. (grin)

There’s yet another variation to chocolate covered
cherries. It’s for the brave daring at heart.

You have to start in the summertime, when cherries are
ripe. You take a pound of them, a pound of rock
candy, and a fifth of good brandy or bourbon. Mix
together, let set in the back of the ‘fridge for 3-4
months.

When you finally get around to making the chocolate
covered cherries, you use the preserved cherries for
the centers, the liquor as the base for the cordial.
Courtesy of: Al Martin

—–

KYTHONI PELTES (QUINCE JELLY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Greek Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 kg Quinces
4 c Water
Granulated sugar
2 ts Lemon juice
2 Rose geranium leaves

Cooking time: 2 hours

Wash quinces well to remove the fuzz. Peel and core.
Slice quinces into preserving pan and add 2 cups
water. Leave aside and do not be concerned if quince
discolours.

Place peels and cores into a pan with remaining water
and boil for 30 minutes. Strain and make liquid up to
2 cups with water. Add liquid from peels to sliced
quinces in pan. Bring to the boil and simmer gently
for 1 hour until quince flesh is very tender.

Scald a large piece of cheese cloth or doubled butter
muslin, wring out and drape over a deep bowl. Pour
quince and liquid into clean cloth and gather up ends.
Tie with string and suspend over bowl. Secure to a
fixed object so that juice can drip slowly into bowl.
Leave for 24 hours. Do not squeeze bag to hasten
dripping as this will make jelly cloudy. Measure juice
into clean preserving pan. For each cup of juice add
1 cup sugar. Stir over heat till sugar dissolves, add
lemon juice and washed geranium leaves and bring to
the boil.

Boil rapidly for 25 minutes, skimming frequently.
Test a teaspoonful on a cold saucer. Leave to cool.
Run finger across jelly in saucer – setting point is
reached when surface wrinkles. It is advisable to
remove pan from heat while jelly is being tested as
you would overcook the jelly. Remove leaves and ladle
hot jelly into hot sterilized jars. Seal when cold.

From: “The Complete Middle East
Cookbook” by Tess Mallos
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –