2 ounces oatmeal (roughly 2/3 cup)
1.5 ounces raisins
1.5 ounces dried apricot, cut up
1 apple, diced
(all the above cooked together)
Served over:
2 sliced bananas
Topped with:
1T (homemade) Kumquat syrup.
Side dish: 1 english muffin, with 1T homemade jam (current favorite is
strawberry jam, though my marmalades are pretty good.)

When it’s going to be a strenuous day (like an 80-120 mile bike ride), I’ll
pour a couple of ounces of Grape nuts over the bananas, and kick the apples
up to 2. BTW, Granny Smiths are very good for this kind of preparation.

Title: Steamed Ancient Egg Diamonds
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 batch

3 Fresh eggs
1/4 c Hot water
1 ts Peanut oil
1 Preserved ancient egg,
-cleaned, shelled and diced
1 Salted duck egg, hard
-cooked, shelled and diced
Coriander sprigs
Preserved ginger and
-slivered green onions

Here’s a recipe that uses both Thousand Year Eggs and Salted Eggs.
Beat fresh eggs and gradually add hot water and oil. Stir in diced
preserved egg and salted duck egg. Pour into a shallow, oiled
heatproof dish and steam over gently boiling water for 15 minutes or
until eggs are set. Leg cool in dish and cut into small diamonds.
Garnish with coriander. Serve with preserved ginger and slivered
green onion.

Note: If serving hot for main dish, increase water to 1 cup.

From “The Regional Cooking of China” by Margret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideburg September 7 1990.

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GREEK STYLE PASTA WITH SHRIMP AND FETA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Seafood
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion
2 tb Olive oil
3 ea Garlic cloves
2 c Tomatoes, canned in puree
1 tb Oregano
1 t Basil
1/4 ts Pepper
3/4 lb Fettucine
3/4 lb Shrimp
1/2 c Olives, black
1/4 lb Feta cheese

Bring large pot of water to boil.
Cut onion into thin slices. In a large
skillet, warm the oil over medium-high heat until hot but not smoking.
Add the onion and garlic and cook until the mixture is golden, about 5
minutes.
Add the tomatoes, oregano, basil and pepper, and bring the mixture to
a boil over medium heat, breaking up the tomatoes with a spoon.
Reduce the heat to low, cover and simmer, stirring occasionally,
while you cook the pasta and prepare the shrimp. Shell and devein
the shrimp.
Uncover the sauce, bring to boil over medium-heat. Add the shrimp,
reduce heat to low, cover andsimmer for 3 minutes. Add the olives
and half the feta cheese, stir to combine.
Drain the pasta, serve topped with the shrimp and sauce. Crumble
remaining feta cheese on top.

– – – – – – – – – – – – – – – – – –

1 clove garlic
2 tbsp. vegetable oil
1 lb. ground chuck
1 bay leaf, crumbled
1 tsp. sage
Salt and pepper
6 c. thinly sliced, peeled potatoes
1 c. sliced onion
1 (16 oz.) can tomatoes
Paprika
Grated cheese
Brown 1/2 garlic clove in vegetable oil in skillet. Discard
garlic and brown meat in oil; slowly, with bay leaf and sage. Stir
with fork to break up meat. Add 1 teaspoon salt and dash of pepper.
Remove meat and brown remaining sliced garlic in drippings. Remove
garlic. Add potatoes and brown, stirring often. Add onion and 2
teaspoons salt. Arrange layers of potato mixture, meat, and
tomatoes in 2 1/2 quart casserole. Top layers should be tomato and
potato. Sprinkle with paprika. Top with grated cheese. Bake at 375
degrees for 1 hour or until done.

Title: CURRY DIP #1
Categories: Dips
Yield: 6 servings

1 c Hellman’s Mayo
1 ts Curry powder
1 ts Garlic salt
2 ts Fresh grated onion
1 ts Horseradish
1 ts Tarragon vinegar

Mix in order given. Chill several hours or overnight.
The flavor will get better.

Good with cauliflower, carrots, celery, etc.

—–

Title: Mock Pavlova
Categories: Diabetic, Desserts
Yield: 4 servings

4 Egg whites; at room temp 2 ts Cornstarch
Sweetener; equivalent to 1 ts Vanilla
-1 tsp 1 ts Vinegar
1 pn -Salt 2 Kiwis

From Murray V.F. Jones of the New Zealand Diabetes Association “Make
sure that the eggs are fresh and at room temperature,” he cautions.
“Try kiwi fruit”, he suggests, as a garnish. You’ll need a piece of
kitchen parchment.

1. In a bowl, beat the egg whites until foamy. Add the sweetener and
salt, and continue beating. Beat in the cornstarch, vanilla and
vinegar until soft peaks form. Work quickly, and take care not to
overbeat.

2. Rinse a piece of kitchen (grease proof) parchment with water.
Place on a baking pan.

3. Pile the egg white mixture onto the parchment in a 1 1/2 inch high
circle. Bake at 250F for 1 hour or until firm.

4. Remove from oven and cool in the pan. Invert on a platter and peel
off paper. Peel and slice the kiwis crosswise into circles, leave
some round or cut some in half. Arrange in attractive designs on the
pavlova. Cut in four portion. Serve cold.

Nutrients for 1 serving Calories: 48 Exchanges: 1/2 lean meat; 1/2
fruit
g mg carbohydrate: 8 potassium: 196 protein:
4 sodium: 79 fat: negligible cholesterol: 0 fiber: 1

SOURCE: _Diabetic Cooking Around the World_ by Vilma Licouras
Chantiles posted by Anne MacLellan From: Anne Maclellan

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Date: Wed, 22 Jun 94 13:31:41 EDT
From: “Margaret M. Saad”

WHOLE WHEAT CARROT-PINEAPPLE CAKE
1 1/2 cup whole wheat flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon (or more to taste – I like LOTS)
1/2 tsp salt (optional)
2/3 cup applesauce
2 egg whites or Ener-G replacements
1 cup finely shredded carrot
1/2 cup juice packed pineapple (with juice)
1 tsp vanilla (I was out and didn’t miss it)

In a large mixing bowl, combine dry ingredients. Make a well in the center
and add in remailing ingredients. Mix well (use an electic mixer if
you want your cake especially light). Bake in a Pam sprayed 8 or 9 inch
square pan at 350F (180 C) for 30-35 minutes or until toothpick-test
done.* I didn’t use a frosting-it was very moist and yummy without.
If you must, you could mix ff cream cheese, vanilla and powdered
sugar and frost with that.

*insert toothpick into center of cake. If it comes out clean, the
cake is done.

Title: BAGNA CAUDI (ON ZITI WITH CARROTS)
Categories: Italian
Yield: 8 servings

1/4 c Butter
1/4 c Olive oil
15 Cloves garlic, chopped fine
4 oz Anchovies, chopped
1 qt Heavy cream
1 ts Dijon mustard
2 tb Roast Garlic mashed
1/2 lb Ziti, cooked
1/4 c Matchstick-sliced carrots,
Par-boiled

The Sauce: Saute the chopped garlic in butter and oil
until lightly browned. Add the chopped anchovies. Cook
until the anchovies are dissolved. Add the cream,
mustard and roast garlic. Reduce by one-fourth. Final
assembly: Heat the sauce, then add the cooked ziti and
carrots. Toss until thoroughly coated and serve
immediately.

—–

Title: Potstickers
Categories: Appetizers, Chinese
Yield: 24 Servings

1 lb Ground pork
2 Green onions; chopped
1 tb Soy sauce
2 ts Dry sherry
1 ts Sesame oil
1/2 ts Fresh ginger; grated
Clove garlic; crushed
1 lg Egg
1 tb Cornstarch
1/4 ts Salt
1/4 ts Pepper
1 pk Wonton wrappers

Mix all ingredients together, by hand, in large bowl.

Fill wonton wrappers with approximately 1 – 1 1/2 teaspoons filling
and press firmly in wonton press. (Moisten edges for better
adhering). Saute in vegetable oil (you might want to add 1 drop of
sesame oil) on medium heat till bottoms are golden. Add enough
chicken broth to barely cover wontons. Cover and simmer approximately
8-10 minutes. Serve immediately with some dipping sauce consisting
of: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger
and some chopped green onion.

Enjoy!

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Title: Practically Nonfat Bean and Green Risotto
Categories: Main dish, Vegetarian, Low-fat
Yield: 5 cups

2 cn Vegetable broth (14-1/2 oz.)
1 c Dry white wine
1 lg Onion; chopped
1 lg Leek; chopped
–(white pale green parts)
1 c Medium-grain white rice
2 lg Garlic cloves; chopped
1 cn Red beans (15 to 16 oz can)
-OR- kidney beans
— rinsed, drained
1 lg Head radicchio; -OR…
1/4 -Head curly endive
— thinly sliced
2 Arugula branches
— thinly sliced, -OR…
1 c -Sliced curly endive
Grated parmesan cheese, opt.

Bring broth and wine to boil in heavy large saucepan. Add onion, leek,,
rice and garlic and bring to boil. Reduce heat to medium-low and simmer
uncovered until rice is tender and mixture is thick and creamy, stirring
occasionally, about 30 minutes.

Mix beans, radicchio and arugula into rice and cook until vegetables wilt,
about 2 minutes. Season to taste with salt and pepper. Serve, passing
Parmesan separately if desired.

* Source: David Badal, Houston TX
* Published in: Bon Appetit – June 1993
* Typed for you by Karen Mintzias

—–