Title: Lemon Tuna Pasta
Categories: Kids, Fish, Pasta
Servings: 4

4 ts Butter
1 ts Oil, olive
4 lg Garlic cloves, chopped
1/8 c Lemon juice
3 ts Capers, drained
18 Black olives, pitted
– sliced
2 cn Tuna, chunk, drained
Pasta, penne , cooked and
-drained
4 ts Butter (add at end)

Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add
lemon juice, capers and olives and cook another 2 minutes. Turn heat to
lowest setting. Add tuna separate it (do NOT flake) with a fork. Heat
through, stirring gently. Drain pasta. Add remainder of butter and sauce to
hot pasta, tossing well. posted by Anne MacLellan

MMMMM

1 egg
2/3 cup milk
2 tablespoons sugar
1 1/3 cup sifted flour
1/4 teaspoon salt
3/4 tablespoon baking powder
Beat the egg, add the milk. Sift the salt, sugar, flour, and baking
powder together. Add the eggs and milk. Beat until smooth. Pour batter
into funnel, holding finger over the bottom. Allow batter to run out of
funnel into deep fat 375 degrees make swirls in fat from center out.
Cakes may be made to size wanted. Fry until golden brown. Drain on
paper. Serve with powdered sugar.

Title: GINGERED CHINESE NOODLE SOUP
Categories: Soups, Main dish, Oriental
Yield: 3 servings

3 oz Cellophane noodles
1 c Shredded watercress leaves
2 tb Vegetable oil
1/2 c Thinly sliced mushrooms
1 Medium onion, sliced
1 c Snow peas
2 Thin carrots sliced diagonal
1 ts Oriental sesame oil
1 ts Minced fresh ginger
1 ts Rice vinegar
3 c Chicken stock
2 Green onions thinly sliced
1 1/2 c Water
1 tb Soy sauce
1 c Ham cut into julienne

Put cellophane noodles in large bowl. Cover with
boiling water. Let stand 5 minutes. Drain
thoroughly. Heat oil in wok or deep large skillet over
medium high heat. Add onion and carrots and stir fry
3 minutes. Add garlic and ginger stir fry 30
seconds. Add stock, water and soy sauce. Cover
and boil 2 minutes. Add ham water cress, mushrooms
and noodles. Return to boil. Cover, turn off
heat and let steep 2 minutes. Add snow peas, cover
and let steep until vegetables are crisp tender about
3 minutes. Stir in sesame oil, rice vinegar and red
pepper flakes. Adjust seasoning. Serve in deep
bowls, sprinkle with green onions.

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Cream of Tomato Soup

Recipe By : The Art of Cooking for the Diabetic
Serving Size : 4 Preparation Time :0:25
Categories : Diabetic Low-Fat
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces tomatoes, canned
1/2 cup onion — chopped
2 tablespoons tomato paste
1 1/2 cup chicken broth
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup evaporated skim milk
1 tablespoon parsley — chopped

Cut tomatoes in bite-sized pieces and place with tomato liquid in a
saucepan; add onions, tomato paste, chicken broth, bay leaf, salt, and
pepper. Bring to a boil; simmer, uncovered, for 5 minutes. Remove
bay leaf. Cool about 15 minutes, then turn into blender or food
processor fitted with steel blade. Cover; blend at low speed until
well-mixed. Meanwhile, heat milk, but do not allow it to boil or
burn. Combine tomato mixture and hot milk. Simmer, stirring
constantly, until hot enough to serve. Garnish with parsley.

– – – – – – – – – – – – – – – – – –

NOTES : Per serving: 74.3 calories, 0.5 gr. fat, 6% calories from fat

If 2% low-fat evaporated milk is used: 89 calories, 2 gr. fat

Diabetic food exchanges: 1 Vegetable + 1/2 Carbohydrate

Harper @%@%@ Robin Carroll-Mann
“Mostly Harmless” — Douglas Adams
harper@tribeca.ios.com
Harper’s Bread Basket — http://www.geocities.com/heartland/3967

Cangrejitos (Filled Crescent Pastries)

Recipe By : “Memories of a Cuban Kitchen” by Mary Urrutia
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Cuban
Pastry Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DOUGH—–
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon sugar
9 ounces cream cheese — (3 -3 oz. packages)
1 stick butter — salted to taste
—–FILLING—–
2 cups ham — finely ground
(or chorizo)
—–FOR BRUSHING TURNOVERS—–
1 large egg
beaten lightly with 1/4 t. water

Sift the flour, then sift it again with the salt and sugar, and set aside.

In a large bowl, using a hand or electric mixer, cream the cheese and
butter together until well blended. Add the flour mixture and mix with your
fingers or a pastry blender until smooth. Cover and refrigerate at least 30
minutes.

Preheat the oven to 400° and lightly flour your work surface. Divide the
dough into 4 balls and, working with one ball at a time, with a floured
rolling pin roll out the dough 1/8 inch thick. Cut the dough into 3-inch
squares, then cut them in half, into triangles and place a tespoonful of
filling in the center of each triangle. Gently roll up the dough from the
base of the triangle to the tip, curving the ends slightly toward the center,
to form a crescent.

Place the pastries on an ungreased cookie sheet 2 inches apart, brush with the
egg wash, and bake until lightly browned, 15 to 20 minutes. They can be made
ahead of time and reheated in a 250° oven for 4 to 6 minutes.

– – – – – – – – – – – – – – – – – –

NOTES : “These savory pastries are the Cuban forerunners of today’s croissant
sandwiches. Ghey are immensely popular and are served at every celebration,
usually filled with ground ham or chorizo.”

Spinach and Mushroom Enchiladas

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — diced
6 cloves garlic — minced
1/2 a pound of fresh mushrooms — chopped
3 cups fresh spinach — washed
1 dash salt
1 cup Monterey Jack cheese — grated
corn tortillas

Saute everything in the order of appearance EXCEPT the cheese, adding the spina
ch at the last possible moment (you want it to be tender and bright green, but
not totally wilted and mushy).

Assemble the usual way, and place in a pan or casserole dish with a shallow lay
er of the green or red sauce of your choice already in the bottom. (You’ll nee
d about 3 cups, so you may want to buy more than one jar.) Cover with sauce and
bake (covered) for 30 – 45 minutes at 350º, or until bubbly hot all through.

NOTE: There was no info with this recipe about how many servings this yields or
how many corn tortillas to use.

Converted by MC_Buster.

– – – – – – – – – – – – – – – – – –

Title: Baingan Bharta
Categories: Veg-cook, Sept.
Yield: 3 servings

1 lg Purple eggplant (skin
Texture should be firm)
1 md Onion, chopped
2 Tomatos (preferably plum
Tomatos)
2 To 3 cloves garlic
(optional/or more acc. to
Taste)
1 To 2 tsp. any generic indian
Masala powder
1 T Lemon juice
x Hot pepper (eg. jalepeno)
Acc to taste
x Salt
x Cilantro, chopped for
Garnish
x Cumin seeds 1tsp
x Turmeric powder 1 t (opt)

Grill the eggplant (lightly oiled) on an open flame, turning it around fhen
skin is charred…skin should turn completely black. (sometimes the
eggplant might burst open and make a mess..) (if you have an electric
range, grill it on a hot skillet, at max heat)

peel, cool slightly. mash with a fork.

Heat 2 tablesp. (or 1) oil. Fry cumin seeds, chopped onion and crushed
garlic with turmeric added. Add half of chopped tomatos. Fry some more! add
mashed eggplant. Add salt and masala powder (spice powder) and hot peppers.
cook on low heat for about 5-7 mts. Let cool slightly and then add lemon
juice. Garnish with remaining chopped tomatos and cilantro.

Do let me know if you are satisfied with the finished product :).

i usually serve it with hot parathas or in a pinch, pita bread.

From: balach01@assets.wharton.upenn.edu (R. BALACHANDRAN). rfvc Digest V94
Issue #205, Sept. 23, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

—–

STRAWBERRY SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
MCCALL WHNP81A
2 cups Strawberries; hulled — crushed
2 tablespoons Lemon juice
3 cups Water
1 cup Sugar
2 tablespoons Tapioca — quick-cooking
1 cup Sweet white wine

Combine strawberried, lemon juice, water, sugar and tapioca in a medium
saucepan; mix well. Bring to a boil over medium heat, stirring often, and
cook
15 minutes. Stir in wine. Chill. Makes about 5 1/2 cups.

– – – – – – – – – – – – – – – – – –

Title: GOOD RELISH
Categories: Relishes
Yield: 4 Servings

1 ga Green tomatoes
12 lg Onions
1/2 c Salt
12 Peppers (green and red)
2 Hot peppers
12 Pickles (can use canned)
1 tb Celery seed
3 1/2 lb Sugar
1 qt Vinegar

Grind tomatoes and onions together. Add salt and cover with water,
let stand 10 minutes. Drain well. Add peppers, pickles, celery seed,
sugar and vinegar. Cook 15 minutes. Seal while hot.

MMMMM

Fudge Souffle’

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 4 Preparation Time :0:00
Categories : Chocolate Desserts
Healthwise Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 cup skim milk
1/3 cup semisweet chocolate chips
5 egg whites
1/4 cup sugar
1/2 teaspoon vanilla extract
Lowfat whipped topping — optional

Whisk the cocoa powder, confectioners’ sugar and milk in the top of a double
boiler over boiling water until smooth. Add the chocolate chips and stir
until the chips are melted. Stir and lower the heat to simmer.=20
In a large bowl, beat the egg whites until soft peaks form. Gradually add
sugar and beat until stiff peaks form. Fold the vanilla and 1/2 cup
chocolate mixture into the egg white mixture.=20
Bring the water in the bottom of the double boiler back to a boil. Stir the
chocolate-egg white mixture into the chocolate mixture in the top of the
double-boiler.
Using an electric beater or a whisk, beat this mixture for a minute or until
it is well combined. Cover the double boiler and continue to cook over
boiling water for 25-30 minutes or until the souffle is puffed and set.
Serve with lowfat whipped topping, if desired.=20

– – – – – – – – – – – – – – – – – -=20

NOTES : MC formatting an posted by bobbi744@sojourn.com