EGGPLANT AND PASTA IN TOMATO-WINE SAUCE

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Eggplant Pasta
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups pasta shells
1/3 cup water
1/4 cup vinegar
1 large eggplant — peeled and cubed
1 small red onion — chopped
1/2 cup mushrooms — chopped – or more
1 green pepper — chopped
1/2 cup chives — chopped
2 TBLS garlic — minced
1 med tomato — chopped
10 oz tomato sauce
3 TBLSP oregano
1/2 tsp salt — (or less)
ground pepper
1/4 cup red wine

Cook pasta shells. While cooking pasta heat a large skillet with the
water and vinegar. When getting hot add the cubed eggplant, onion,
chives, garlic, green peppers, and mushrooms. Saute till soft
When done add to the pasta along with the tomato sauce, oregano, salt,
pepper and red wine. Stir and heat gently (on low).

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Title: COUNTRY CORK IRISH STEW
Categories: Main dish, Soups
Yield: 4 servings

8 ea Samll lamb chops, thawed
1 ea Salt and pepper
1 T Vegetable oil
1 x Parsley, bay leaves
1 x Peppercorns, thyme, rosemary
1 lb Potatoes, 3 to 4 medium
2 c Finely shredded cabbage
1 ea Medium onion, chopped
1 ea Large leek white thin sliced
12 ea Small white onions
1 1/2 c Celery stalks, diced
1 1/2 c Peas
1 x Chopped fresh parsley

Season chops with salt and pepper. heat oil in saucepan wide enough
to hold all chops in a single layer. Brown on both sides. Spoon off
any melted fat and add enough water to cover chops. Bring to a boil
and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in
cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and
shape into bite sized rounds. Chop trimmings from potatoes into
small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed
leek, white onions and celery to chops and liquid. Simmer 20 minutes
then add peas. Add a little more water if needed during cooking.
Simmer 10 minutes more or until potatoes are tender. Correct
seasoning. Garnish with parsley and serve.

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Title: BULGAR WHEAT WITH RAISINS CINNAMON
Categories: Diabetic, Grains, Side dish, Fruits
Yield: 6 servings

1 tb Margarine;
1/2 c Onion; chopped
1/2 c Celery; chopped
1 c Buglar wheat;
2 c Chicken broth;
1/2 ts Garlic; or to taste
1/4 ts Grd white pepper;
1/2 c Raisins;
1/2 ts Grd cinnamon;
1/2 ts Salt;

In a nonstick 2-quart pot melt margarine; saute onion
and celery until tender, stirring often. Stir in
buglur wheat and contine cooking until bulgar wheat is
coated and turns a golden brown. Blend in broth,
garlic, pepper, and tarragon. Add raisins, cinnamon,
and salt, and mix well. Cover and continue cooking
15-17 minutes or until all liquid has been absorbed.
Serve hot as cereal or as a grain side dish.

Food Exchange per servings: 2 STRARCH EXCHANGES CHO:
35g; PRO: 5g, FAT: 3g; CAL: 179

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton

Brought to you and yours by Nancy O’Brion via her

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Title: Randy Red Salsa Dip
Categories: Appetizers, Dips, Vegetables
Yield: 4 servings

2 c Fresh Tomatoes; Diced
1/4 c Onion; Coarsely Chopped
1 1/2 t Garlic; Minced
1/8 t Salt
1/4 t Oregano; Dried
3/4 t Lime Juice
1 tb Jalapeno Pepper, Coarse Chop
1 tb Fresh Cilantro; Chopped

Mix the tomatoes and onion, blending well. Add all the other
ingredients, blending well. Let stand for 1 hour before serving for
the flavors to meld. May be served at room temperature or chilled.
Makes about 2 1/4 cups. SUGGESTED DIPPERS: Potato skins, Thick Green
Bell Pepper Wedges, Oysters, Mushroom Caps

MMMMM

Title: Creamy Dill Meatballs
Categories: Microwave, Fast, Meats, Everyday
Servings: 4

1 lb Hamburger
1 Egg
1/4 c Onion; chopped
1/4 c Breadcrumbs; dry
1/2 ts Salt
1/2 ts Dry mustard
1/4 ts Garlic powder
Pepper

———————————–SAUCE———————————–
1 c Milk
2 tb Butter
2 tb Flour
1/2 ts Dill; dried
1/2 ts Paprika
1/4 ts -Salt

Fat grams per serving: Approx. Cook Time: :15
Combine all meatball ingredients in medium bowl. Shape mixture into 20
meatballs and place in 2 qt casserole. Cook at HIGH (100%) 8 to 10 minutes.
Stir gently 3-4 times, rearranging meatballs. Drain, cover and set aside.
In 4 cups measure or small bowl, cook butter at HIGH (100%) 45-1 minute or
till melted. Stir in flour, dill, 1/4 tsp of paprika, salt and pepper.
Blend in milk. Cook at HIGH (100%) 3-5 minutes or till thickened and
bubbly, stirring after every minute. Pour sauce over meatballs and sprinkle
with remaining paprika. Serve over hot buttered noodles.
posted by Anne MacLellan

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Title: Fig Chess Tarts
Categories: Desserts
Yield: 24 tarts

MMMMM————————TART SHELLS—————————–
2 1/2 c Flour
1 c Butter; cold
— cut into 1 inch pieces
1/4 c Sugar
3 tb Water
2 Egg yolks
1 ts Vanilla
1 ts Grated lemon peel

MMMMM————————–FILLING——————————-
1/2 c Butter
2 c Brown sugar
4 Egg yolks
1 c Milk
2 tb Flour
1 ts Cinnamon
1/2 ts Nutmeg
1 c California dried figs
— (finely chopped)
1/2 c Finely chopped walnuts

For tart shells, combine flour, butter and sugar in food processor
with blade. Process until crumbly (of, if by hand, cut in butter
until crumbly). Add remaining ingredients; process until dough forms
a ball. Roll out between sheets of plastic wrap; cut into pieces to
fit tart pans (or muffin cups). Fit into pan, flute edges if
desired; prick with fork. Bake in 400 F. oven until lightly browned,
about 10 minutes.

For filling, in processor or mixer bowl, cream together the butter and
sugar. Add egg yolks, then milk, beating well. Stir together flour,
cinnamon and nutmeg — add to bowl and blend. Stir in figs and
walnuts (if processor is used, figs and nuts may be added whole and
processed until finely chopped). Spoon into tart shells. Bake in a
325 F. oven for about 30 minutes, depending on size of tart pans,
until filling is bubbly.

Makes about 2 dozen tarts of muffin-cup size.

Source: Wonderful Ways with California Dried Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

MMMMM

Title: SUNDAE BROWNIE PIE
Categories: Desserts, Pies
Yield: 1 servings

1 9-inch pie crust, unbaked
2 Eggs
1 c Sugar
1 ts Vanilla extract
1/2 c Hershey Semi-sweet chips
1/2 c Reese’s Peanut Butter Chips
1/2 c Butter, melted
1/2 c Flour, all purpose
1/3 c Hershey’s Cocoa
1/2 c Nuts, chopped
Ice Cream
Hershey’s Chocolate Topping
1/4 ts Salt
Hershey’s Kisses Milk Choc.

Heat oven to 375 degrees F. Generously prick bottom and sides of pie crust
with fork. Bake crust 10 minutes; remove from oven. Meanwhile, in large
bowl, beat eggs; stir in sugar and butter. Stir together flour, cocoa and
salt; add to butter mixture. Stir in vanilla, chocoalte chips, peanut
butter chips and nuts. Pour into pie crust; return to oven. Bake
additional 25 to 30 minutes or until almost set. (Pie will not test done in
center.) Serve warm or cool with ice cream; drizzle with topping. Garnish
with KISS. 8 to 10 servings.

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HARVEST HOT POT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Pearl barley
2 ts Sunflower oil
8 oz Shallots or onion
2 x Small leeks *
1 Large potato, diced
6 oz Carrots, sliced
6 oz Button mushrooms
2 ts Chopped fresh rosemary
2 ts Chopped fresh thyme
1 t Yeast extract
1 Salt and pepper

* trimmed and sliced
1. Cover the barley with plenty of water. Bring to the
boil, cover and simm for 30 – 40 minutes. Drain and
reserve the stock. 2. Heat the oil in a large pan and
gently fry the shallots, leeks , potato, carrots and
mushrooms for 8 – 10 minutes. Add the rosemary,thyme
and cooked barley.
3. Make the reserved stock upto 3/4 pint with water.
Add to the barley and vegetables together with the
yeast extract. Bring to the boil, cover and simmer for
30 minutes. Season to taste. Serve hot.

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Date: Tue, 27 Dec 94 10:50:00 EST
From: DBONGIORNI@a1.pbs.org

Spanish Rice

1/2 cup uncooked brown rice
2 cups water
1 Tablespoon Wine Vinegar
Water
4 cloves garlic
4 stalks celery
1 green pepper
1 carrot
1 bay leaf
1 small can stewed tomatoes
1 tsp. dry oregano
1 tsp. dry basil
1/4 tsp. cumin
fresh cilantro

Put the brown rice on to cook. Put vinegar and water in a heavy
skillet and cook garlic, celery and green pepper (all chopped).
Add enough water to the skillet to steam the carrot, add chopped
carrot and bay leaf and cover skillet. When carrot is soft, add
stewed tomatoes, oregano, basil and cumin. By now the rice
should be done. Add the brown rice, lower flame and simmer for
15 minutes. Garnish with fresh cilantro and eat. Yum Yum Yum!

VERMONT MAPLE CINNAMON SWIRLS

Recipe By : DESSERT SHOW #DS3064
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pastry:
2 cups all-purpose flour
1/4 cup white sugar
1 cup salted butter — chilled and cut
into pieces
1/4 cup chilled pure maple syrup
2 tablespoons ice water — (2 to 5)
Filling:
2 tablespoons white sugar
2 tablespoons brown sugar
4 teaspoons ground cinnamon
Topping:=7F
1/2 cup pure maple syrup

Pastry: Mix flour and sugar in medium bowl using electric mixer on medium
speed. Add butter
and mix until dough form resembles large crumbs. Add chilled maple syrup and
2 tablespoons
ice water. Mix on low speed until dough can form a ball. Do not overmix.
Form dough into 2
disks. Wrap in plastic wrap and chill 2 hours.
Filling: Preheat oven to 325. Mix together sugar and cinnamon. On floured
surface, roll dough
disk into rectangle about 10 inch wide and 15 inch long, about 1/8 inch
thick. Sprinkle dough with
half cinnamon-sugar filling. Starting with smaller side, roll dough into
cylinder. Dampen seam
with water and press to seal and repeat with other dough disk. Wrap each in
plastic and chill 1
hour. With sharp knife, cut into 1/4 inch slices and place on ungreased
baking sheet, about 1
inch apart. Brush tops with maple syrup. Bake about 20 minutes or until
light golden brown.
Transfer to cool surface.
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