THOSAI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 g Black gram
1/4 ts Fenugreek
2 5 g onion
1 Fresh chilli
100 g Rice flour
250 g Parboiled rice
1 t Salt
-pinch turmeric
50 ml Oil
-sprig curry leaves
1 t Cumin

Soak the black gram and tenugreek in water until soft.
Chop the onion and chilli. Drain the gram and
fenugreek and liquidise with the rice flour, rice and
sufficient water to make a batter. Add the salt and
turmeric. Heat 25 ml oil and fry onion, chilli, curry
leaves and cumin, then add to the batter. Reheat the
pan, add a little oil and pour in batter to make a
thin pancake. When little holes appear on the thosai
turn it over and cook on the other side for a minute
or two. Repeat process until all the batter is used
up. From “A taste of Sri Lanka” by Indra Jayasekera,
ISBN #962 224 010 0

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Title: CARROT SALAD
Categories: Salads
Yield: 1 Servings

5 c Carrots, sliced
1 c Tomato soup
3/4 c Vinegar, white
1/2 c Oil
1 ts Mustard, dry
1 ts Salt
1 ts Worcestershire sauce
1 Onion, cut in rings
1 Green pepper, large
3/4 c Sugar, white

Parboil carrots for about 12 – 15 minutes. Add rest of ingredients
and marinate in refrigerator at least 24 hours. Serve chilled.

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MY POULTRY STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Kaiser style rolls, day old
-or equivelent stale bread
2 lg Onions diced and browned
1/4 ts Sage, powdered
1 pn Rosemary
1 pn Summer savory
1/8 ts Pepper
1/8 c Liquid to 1/4 cup

Brown onion. Wizz broken rolls or bread in a
processor to course crumbs. Add seasonings to stuffing
and blend with hands. Add onions and toss well. Add
small amount of liquid, turkey stock from giblets or a
little water. Mix well. Should form a ball when
pressed, but not be soggy. Stuff bird and cook as
usual.

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Title: TOMATO CELERY CHOW-CHOW
Categories: Relishes
Yield: 6 servings

1 Peck half ripe tomatoes
2 c Diced celery
6 md Onions
6 Green sweet peppers, chopped
2 qt Vinegar
2 2/3 c Brown sugar
1/2 c Salt
1/4 ts Nutmeg
2 oz Mustard seed

Scald, peel, chop, and drain tomatoes. Add celery,
onions, and peppers. Scald and cool vinegar. Add
sugar, salt, mustard seed, and nutmeg. Combine with
vegetables. Stir all together thoroughly 3 or 4 times
at intervals of 1/2 hour. Let stand 6 weeks before
using. Florence Taft Eaton, Concord, MA.

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Title: Maple Nut Rugelach
Categories: Cookies
Yield: 32 servings

Dough:
4 oz Cream cheese softened
1/3 c Butter, unsalted, room temp
1/4 c Sugar
2 tb Maple syrup
1/4 ts Salt
1 Egg yolk
1 1/2 c Flour
Filling:
1 c Fine ground walnuts
1/3 c Sugar
2 tb Maple syrup
1/8 ts Cinnamon
1 Egg white
1 ts Water
1 ts Sugar

Beat first 6 ingredients in bowl until smooth.Beat in
flour to blend. Shape into ball, wrap in wax paper and
chill 2 hours until firm. Prepare filling: stir
together the first 4 ingredients. Divide dough in
half. Roll each half on a floured surface 1/8 inch
thick.Cut dough into 10 inch circle. Spread circle
with filling.Cut circle into 16 pie shaped wedges.Roll
up with wide edge, jelly roll fashion. Place point
side down on baking sheet.Repeat procedure with
remaining dough. Beat egg with water and brush over
cookies. Sprinkle with sugar. Bake in a 350 oven 15 to
20 minutes or lightly browned. Remove to racks to
cool. Store airtight for up to 2 days. Almonds or
pecans may be substitiuted for walnuts.

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Title: OUR MARMALADE
Categories: Fruits
Yield: 1 servings

3 ea Whole oranges, seeded, chopp
1 ea Water equal to whole fruit
3 ea Whole lemons, seeded, choppe
1 ea Sugar equal cooked fruit

Measure chopped fruit and place in heavy saucepan. Measure equal
amounts of water and pour into saucepan. Bring to boil. Lower heat
and simmer for 5 minutes. Remove from heat, cover, and let stand in a
cool place for 24 hours. Again bring to a boil and cook over high
heat for 10 minutes. Remove from heat, cover, and let stand in a cool
place for another 24 hours. Measure out fruit mixture. Add equal
amount of sugar. Again bring to a boil over medium heat. Cook,
stirring constantly, for another 15 minutes, or until mixture begins
to gel. Remove from heat and immediately pour into hot sterilized
jars. Vacuum seal. Makes 6 1/2 pint jars.

MMMMM

1/2 a small white cabbage, shredded
1 1/3 cups (225 g) (8 oz) green beans
1/2 cup (125 g) (4 oz) bean sprouts
1/4 small cucumber, chopped
2 potatoes
2 hard-boiled eggs, sliced

PEANUT SAUCE
————
2 Tbs. peanut oil
2 garlic cloves, crushed
2 red chillis, crumbled
1 tsp. blachan (dried shrimp paste)
1/2 tsp. laos powder
1 tsp. soft brown sugar
4 Tbs. peanut butter
1 cup coconut milk
2 tsp. lemon juice or vinegar

GARNISH:
——–
prawn (shrimp) crackers
2 Tbs. chopped scallions

Cook all of the vegetables lightly but seperately. Drain and
arrange in layers on a serving platter. Set aside until cold.

To make the sauce, heat the oil in a small saucepan. When it is
hot, add the garlic and chillis and stir-fry for 3 minutes. Stir
in the blachan, laos and sugar and cook until they have dissolved.
Stir in the peanut butter and coconut milk and blend thoroughly.
Bring to the boil. Remove from the heat and stir in the lemon
juice or vinegar.

Pour the sauce over the top of the vegetables and garnish with the
crackers and chopped scallions.

Preparation and Cooking Time: 40 minutes.
Source: The Complete Oriental Cookbook with I. Moore and J. Godfrey ED’s.
Makes: 6 servings.

Title: PEACH MELBA (WEDMAN)
Categories: Diabetic, Desserts
Yield: 6 servings

6 Peach halves, fresh or can
1/3 c Low-fat vanilla yogurt
1/2 c Raspberries, pureed
Sugar subs. if needed

Place each peach half in a serving dish. Spoon about
1 tbsp yogurt over each peach half. Pour on the
raspberry puree. Add sugar substitute before serving
if the puree needs to be sweetened.

1 serving = 62 calories, 1 fruit exchange 1 gram
protein, 13 grams carbohydrate, 0 fat, 37 mg sodium

Adapted from Quick Easy Diabetic Menus by Betty
Wedman, 1993 Shared but not tested by Elizabeth Rodier
March 94

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CHILE CARNITAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Mexican
Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Dried ground red New Mexican — chile
1/4 teaspoon Freshly ground black pepper
1 teaspoon Ground cumin
3 Cloves garlic — minced
2 teaspoons Finely chopped fresh — cilantro
3/4 teaspoon Salt
1 pound Boneless pork — trimmed and
into 1-inch cubes

Serves 6
Combine all spices and rub the pork cubes with the mixture. Let the meat
marinate at room temperature for 1 hour.

Bake the cubes on a rack over a baking sheet for 1 1/2 hours at 250 F, or
until
the meat is very crisp.

The Whole Chili Pepper From the collection of Jim Vorheis

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Title: Grilled Potato Halves
Categories: Vegetables, Bbq, Camping
Yield: 4 servings

4 Cloves of garlic (chopped)
1/4 ts Salt
2 tb Olive oil
2/3 ts Oregano
3 ts Dried rosemary
1/2 ts Paprika
1/2 ts Black pepper
4 Long russet potatoes (cut in half).

Combine all ingredients except potato. Let stand 1 hr. Boil potatoes
for about 15 minutes. Brush the seasoned oil on top of the potatoes.
Grill for about 15 minutes or until slightly charred. Don’t cook over
direct coals.

HINT: 1 or 2 mesquite chunks added to the coals gives a nice flavor.

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