Title: PORK PINEAPPLE MEATBALLS
Categories: Diabetic, Main dish, Vegetables, Meats
Yield: 4 nice folks

1 lb Lean ground pork;
6 Scallions; finely chopped
1 Red/green/yellow pepper;
-seeded finely chopped
-may use a comb of 3 peppers
1 c Whole wheat bread crumbs;
-fresh
Salt to taste
Pepper to taste
2 Eggs
8 oz Cn pineapple; in natural
-juice; drained
1/4 c All-pupose flour;
1 tb Water;
1/4 c Dry bread crumbs;

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Title: ALMOND CHOCOLATE COOKIES
Categories: Cookies
Yield: 1 servings

1 c Butter
1/2 c Brown sugar
1/2 c Sugar
1 ea Egg yolk
1 ts Vanilla
2 c Flour
10 oz Chocolate chips
1 c Finely chopped nuts

Cream butter and sugar, add egg yolk and vanilla. Stir in flour.
Spread mixture thinly on greased cookie sheet. Bake at 350 degrees
for 15 to 20 minutes. Melt chocolate over hot water and spread over
warm baked cookies. Sprinkle on nuts and press them firmly. Cut in
bars while still warm. Let stand until chocolate is dry.

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Title: Melomacarona
Categories: Cookies, Greek, Christmas
Yield: 40 servings

1 1/2 c Olive oil
1/2 c Butter, unsalted
-(at room temperature)
1 c Beer
3/4 ts Cinnamon, ground
1/4 ts Ground cloves,
-ground
Orange peel (use the
-grated peel of one orange)
1 c Sugar
2.00 c semolina, finely
-ground
6.00 c flour
1/2 ts Baking soda
0.50 ts baking powder
1.00 ts salt
1.50 c sugar (for the
-syrup)
1 1/2 c Honey
1 c Water
0.50 c walnuts, chopped

Put the olive oil, butter, beer, cinnamon, cloves, orange peel and
sugar in a mixing bowl and beat until they are thoroughly blended.

Sift about one cup of flour with the baking soda, baking powder and
salt and blend into the mixture. Add the semolina, a cup at a time,
into the mixture.

Add the enough of the remaining flour, a cup at a time, until you get
a rather firm dough (you may need a bit more or less than the amount
mentioned in the ingredients list). Use your hands to do the mixing,
as an electric mixer will be useless after the first two or three C
of flour have been added.

Roll the dough into cylinders, about two inches long and one inch in
diameter, flatten them with your hands, and place them on cookie
sheets greased with a little olive oil. Bake at 350 degrees F. for
half an hour. Remove the cookies from the oven and let them cool for
about half an hour.

Make the syrup: mix the sugar, honey and water, and bring them to a
boil. Cook on low heat for three minutes and skim off the foam that
forms on top. Pour the hot syrup over the cookies, sprinkle them with
the chopped walnuts and let them soak overnight.

NOTES:

* Traditional greek Christmas cookies soaked in honey syrup — This
is one of the two kinds of confection that are traditionally consumed
in large quantities in Greece during the holiday season (the other is
kourabiedes). I suppose the name translates to something like “honey
macaroons”, except that they are not really macaroons. I got the
recipe from a greek cookbook.

* You can use flour instead of semolina, but only as a last resort,
as you won’t be able to get that wonderful grainy texture which you
get if you use semolina.

* The amounts given here are for only half a recipe. Considering
that it is very hard to eat only one melomacarono, making the full
recipe may not be as outrageous as it sounds!

Difficulty: Easy to moderate.
Time: 30 minutes preparation, 30 minutes baking, 30 minutes
cooling, overnight soaking.
Precision: approximate measurement OK.

Kriton Kyrimis
Princeton University, Princeton, New Jersey, USA
princeton!kyrimis kyrimis@princeton.edu

Copyright (C) 1986 USENET Community Trust

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Title: CAULIFLOWER SOUFFLE
Categories: Vegetables, French can
Yield: 1 servings

1 Cauliflower;medium, cut in
-florets
2 tb Butter
2 tb Flour;all purpose
1 c Milk
-Salt pepper
Nutmeg, ground
4 Eggs; separated
1 c Cheddar cheese;strong,grated

Souffle de Chou-Fleur
The fertile plains around Lac St. Jean produces
excellent vegetables and supports thriving dairy
farms. A strong cheddar cheese, made at St. Prime on
the west side of the lake and aged up to 4 years, is
one of the region’s finest cheeses. Adele
Coperman-Langevin of St. Fulhence combines cauliflower
from her market garden in her souffle.

Cook cauliflower in boiling, salted water until
tender, drain well and mash. Melt butter in medium
saucepan, blend in flour and cook, stirring over
medium heat until bubbly; do not let mixture brown.
Meanwhile, bring milk to a boil in another saucepan.
Add hot milk to butter-flour mixture and cook,
stirring over medium heat until sauce thickens and is
smooth. Season to taste with salt, pepper and nutmeg.
Remove from heat.
Lightly beat egg yolks and stir into sauce. Then
stir in cheese and cauliflower until smooth. In a
large bowl, beat egg whites until stiff but not dry.
Fold cauliflower mixture gently but thoroughly into
beaten egg whites. Pour into a buttered 2 quart (2 L)
souffle dish. Bake in preheated 350F oven for 30 to 40
minutes, or till puffed, firm and lightly browned.
Serve at once. SERVES: 4-6

SOURCE: _A Taste of Quebec_by Julian Armstrong posted
by Anne MacLellan

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Title: FLAKY PIE CRUST MIX
Categories: Mixes
Yield: 1 servings

12 1/2 c Unbleached Flour
5 c Vegetable Shortening
2 tb Salt

———————-FLAKY PIE CRUST———————-
2 1/2 c Flaky Pie Crust Mix
1 Large Egg, Beaten
1/4 c ICE Water
1 tb White Vinegar

Combine unbleached flour and salt in a large bowl and
blend well. With a pastry blender, cut in shortening
until evenly distributed. Mixture will resemble
cornmeal in texture. Put in a large airtight
container and lable as Flaky Pie Crust Mix. Store in
a cool, dry place and use within 10 to 12 weeks. Or
put about 2 1/2 cups of mixture each into 6 freezer
bags. Seal and label bags and freeze. Use within 12
months.

Makes about 16 cups mix, enough for 6 double pie
crusts or 12 single pie crusts. FLAKY PIE CRUST:

Crumble Flaky Pie Crust Mix, if frozen. Put mix in a
medium bowl. In a small bowl, combine ice water, egg
and vinegar. Sprinkle a spoonful of the water mixture
at a time over the flaky pie crust mix and toss with a
fork until dough barely clings together in the bowl.
Roll out dough to desired thickness between 2 sheets
of lightly floured waxpaper. Place dough in 9-inch
pie plate without stretching. Flute edges. If
filling recipe calls for a baked picrust, preheat oven
to 425 degrees F. (220 degrees C.). Bake 10 to 15
minutes, until very lightly browned. Cool. Fill and
bake according to directions for filling. For double
crust pie, place top crust over filling, press and
flute edges, and cut slits in top crust. Makes enough
crust for one 9-inch double-crust pie or two
single-crust pies.

—–

Stuffed Zuchinni

2 really big zuchinni, cut in half and the center cut out, leave a shell.
Chop the insides, add a chopped onion, put this in a non stick skillet
(mine is a farberware), add a teaspoon of dried marjoram and a half
teaspoon basil. Let it all cook in its own juice (there is plenty!) till
all is tender and cooked down. Add a couple tablespoons chopped jalapeno
peppers, (or don’t if you prefer).

In the meantime, grate 2 carrots, add with 1/2 cup red lentils to 3 cups
boiling water, simmer for about 15 minutes, then add 1 cup bulgar wheat,
lower heat and let simmer, covered, for about 10 minutes, remove heat and
let stand, covered for another 10 or 15 minutes. Add about a teaspoon or
more salt.

Add the bulgar wheat to the zuchinni, stir together, add about 8 ounces
fatfree cheddar cheese if you like it.

Stuff into the zuchinni shells, mound up a bit. Top with a sauce made of:
1 can crushed tomatoes,
3 or 5 cloves garlic, minced
1/2 teaspoon marjoram and 1/3 teaspoon basil
1 tablespoon chili powder
several grinds freshly ground black pepper.
put in a baking dish and bake in a 350F oven for about 45 minutes
or nuke it for about 20 minutes, covered with wax paper.

BBQ RUB, MATT FISHER’S

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bbq Rub
Cookoff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons CHILI POWDER PLUS 1 TSP
1 tablespoon PAPRIKA PLUS 1 TSP
2 teaspoons DRIED OREGANO
1/2 teaspoon SUGAR
1/2 teaspoon DRY MUSTARD
1/2 teaspoon GRD CLOVES
1/2 teaspoon CELERY SEED
1/2 teaspoon GARLIC POWDER
1/2 teaspoon CAYENNE
1/2 teaspoon BLACK PEPPER
1/4 teaspoon THYME
1/4 teaspoon TARRAGON
1/4 teaspoon SALT
1/4 teaspoon MSG
2 each BAYLEAVES CRUSHED

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RUTABAGA PUREE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Rutabaga about (1 lb) OR
1 lb Turnips
1 md Size orange sweet potato
1/4 ts Red (cayenne) pepper
1/2 c Non-fat dry milk powder
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
Brought to you and yours via Nancy O’Brion and her

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Almond-Stuffed Pears

Recipe By : , August/September, 1997
Serving Size : 6 Preparation Time :0:00
Categories : Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 medium pears, peeled, halved and cored
1 1/2 cups water
1/3 cup white grape juice
1/2 cup finely chopped toasted almonds
2 tablespoons brown sugar
1/8 teaspoon almond extract

Place pears, cut side down, in an ungreased 13-in.x 9-in. x 2-in. baking
dish. Combine water and grape juice; pour over pears. Cover and bake at 350
degrees for 35 to 45 minutes or until tender. Turn the pears over. Combine
almonds, sugar and extract; mix well. Spoon into pear cavities. Bake,
uncovered, for 5 minutes. Serve warm. Yield: 6 servings.

– – – – – – – – – – – – – – – – – –

NOTES : “Pears make a comforting side dish in this special recipe shared by
Margaret Allen of Abingdon, Virginia. ‘We enjoy this hot fruit with a ham
dinner,’ she says.”

LEFTOVER RICE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Rice Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Whole wheat flour
2 tb Brown sugar
2 ts Baking powder
2 Eggs
2/3 c Skim milk
1/4 c Vegetable oil
1/4 ts Almond extract
1 c Cooked brown rice

Contributed to the echo by: BOYD NARON LEFTOVER RICE
MUFFINS Stir first three ingredients together. Beat
remaining ingredients, stirring rice in last. Combine
two mixtures just until moistened. Spoon into 12
muffin cups. Bake at 440 degrees for 20 minutes.

127 ea 27 calories per serving.

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