Title: EGG BEATERS NOG
Categories: Beverages, Diabetic
Yield: 8 servings

Stephen Ceideburg
6 c Skim milk, divided
8 oz Egg Beaters
1/2 c Granulated sugar
1 ts Vanilla
1 ts Rum extract
1/4 c Brandy, optional
1 Ground nutmeg, optional
-garnish
1 Ground cinnamon, optional
-garnish

In large saucepan, over medium heat, heat 5 cups milk,
Egg Beaters and sugar until thickened, stirring
constantly. Remove from heat; stir in vanilla and rum
extract. Cover; chill.

Just before serving, stir in brandy if desired; thin
to desired consistency with remaining skim milk.
Sprinkle with nutmeg and cinnamon.

Per serving: 152 calories (25 percent from protein, 56
percent from carbohydrate, 7 percent from fat, 11
percent from alcohol), 10 grams protein, 21 grams
carbohydrate, 1 gram fat, 3 milligrams cholesterol,
145 milligrams sodium.

Exchanges: 1/2 milk, 1/2 meat.

Makes 8 servings

From the Portland Oregonian’s FOODday, 12/22/93.

Posted by Stephen Ceideburg

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Title: Orn Couscous Salad
Categories: Salads, Untested
Yield: 4 servings

2 1/2 c Cooked couscous
2 c Diced fresh tomato
3/4 c Chopped fresh mint
1/2 c Minced onion
1/2 c Diced cucumber
1/2 c Chopped fresh parsley
4 tb Lemon juice
1 cl Garlic, minced
1/2 ts Ground cumin
1/2 ts Ground coriander
Freshly ground black pepper
Salt

Prepare the couscous according to package directions.
In a large bowl, combine the couscous, tomato, mint,
onion, cucumber, parsley, lemon juice, garlic, cumin,
and coriander. Season to taste with pepper and salt.
From Eat More Weigh Less by Dean Ornish Typed by Lisa
Greenwood From: Date:

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EGGPLANT STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 md Eggplants (1 lb ea.)
1/4 c Olive oil
1/3 c Chopped scallions
-ÿÿShallots
1 Garlic clove — sliced (opt.)
1/4 c Chopped fresh parsley
2 tb Chopped fresh fennel or dill
1/2 ts Allspice — more if necessary
1/4 c Dry white wine
2 tb Tomato paste — MIXED WITH:
1/2 c Water
Salt freshly ground pepper
1/2 c Bread crumbs

Cut the eggplants in half lengthwise. With a small
knife, cut away the eggplant flesh from the skin
without breaking the skin (if planning to stuff the
shells, leave 1/4-inch of the flesh with the skin as a
firm base) and set the shells aside. Dice the
eggplant flesh and push through the medium blade of a
meat grinder as quickly as possible to avoid
discoloration. (Or the eggplant may be pureed in a
blender or food processor.)

Heat the oil in a frying pan and saute the scallions
and garlic. Add the parsley, fennel, allspice, wine,
and the diluted tomato paste. Stir in the eggplant
pulp, season with salt and pepper, and simmer for 20
minutes. Taste to adjust seasonings. Add the bread
crumbs to absorb excess liquid.

Stuff the eggplant shells, if desired, and place in an
oiled baking dish. Bake in a moderate oven (350 F) for
35 minutes. Serve warm – or particularly good – cold.

From: “The Food of Greece” by Vilma Liacouras
Chantiles. Avenel Books, New York. Typed for you by
Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: DHAL
Categories: Appetizers, Indian
Yield: 6 servings

1 1/4 c Brown lentils
3 3/4 c Water
1 ts Turmeric
1 Garlic clove, crushed
2 tb Ghee
1 lg Onion, chopped
1 ts Garam Masala
1/2 ts Ground ginger
1 ts Coriander
1/2 ts Cayenne pepper
Fresh cilantro sprigs (opt)

Wash lentils in cold water.

In a saucepan, combine lentils, water, turmeric and
garlic. Cover and simmer 30 minutes or until lentils
are tender. Uncover and cook 2-3 minutes to reduce
excess liquid.

Heat ghee in a saucepan. Add onion and fry gently 5
minutes. Add Garam Masala, ginger, coriander and
cayenne pepper; cook gently 1 minute. Add mixture to
lentils and stir well. Garnish with cilantro, if
desired.

NOTE: For a less fiery flavor, reduce cayenne pepper.

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CANTALOUPE SOUP (SOPA DE MELON ESCRIBE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Half and half
1 c Cooked, peeled and diced
-potato
3 c Peeled and diced cantaloupe
1/4 c Dry sherry
1 pn Of salt

Keywords: soup

Place the half and half, potato, and cantaloupe in the
blender. Blend to a smooth puree. Stir in sherry.
Season to taste. Serve chilled. If desired, garnish
with a sprinkle of nutmeg or lime slice.

Serves 6.

Posted by Bill McGimpsey. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Sliced Pork with Garlic and Chili Sauce
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

MMMMM—————-SLICED PORK WITH GARLIC CH———————
600 g Lean pork cut from leg of
-pork (top quality)
1 Cucumber

MMMMM—————————SAUCE——————————–
2 tb Dark soy sauce
1 tb Sugar
2 tb Garlic (minced)
1 ts Sesame oil
1 ts Red chilli oil
1 ts Vinegar

1. Simmer soy sauce and sugar together until slightly thick, then mix
with other sauce ingredients.

2. Clean pork and simmer in stock or water for about 15 minutes, then
remove, cool and freeze (making it easier for subsequent slicing).

3. Cut cucumber into 12 stick shapes, removing seeds.

4. Thinly slice the pork into 12 slices and thaw.

5. Lay a cucumber stick on each pork slice, rolling and wrapping pork
around cucumber, trimming cucumber as necessary

6. Place in serving dish, and spoon sauce over.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

MMMMM

Title: DILLY SQUASH
Categories: Vegetables, Low-fat, Diabetic
Yield: 4 servings

3 c Sliced yellow squash
1 ts Minced onion
1 tb Chopped fresh parsley
1/2 ts Salt
1/4 ts Dried dillweed
1 tb Dry butter substitute

Arrange squash and onion in a vegetable steamer
over boiling water. Cover and steam 5 minutes or until
tender.
Remove from heat, and mash squash mixture.
Add parsley, salt and dillweed; toss lightly.
Sprinkle with butter substitute, and serve warm.
Yield: 4 servings.

Nutritional information per 1/2 cup serving:
calories – 27, protein – 1 gm., fat – trace,
carbohydrates – 6 gm., cholesterol – 0 mg., sodium –
401 mg., fiber – 2 gm. Diabetic Food Exchanges:
Vegetable – 1.

FROM: The Complete Step-by-Step Diabetic Cookbook,
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

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Title: AVOCADO GAZPACHO SOUP
Categories: Soups, Tex-mex
Yield: 6 servings

2 lg Cucumbers
3 c Chicken broth
1 ts Tabasco (or more to taste)
1/4 c Firmly packed cilantro
Juice of one medium lime
2 Ripe avocados
1/2 ts Salt – or to taste
6 Or 8 green onions including
-green tops
garlic croutons
cilantro sprigs

Cut one cucumber into chunks and process with 2 cups
of the broth, cilantro, lime juice, salt and Tabasco.
Pit, peel and chop avocados. Process
with pureed mixture and add the third cup of broth.
Process briefly to coarsely puree the avocado, leaving
some chunks. Chill at least 2 hours. Just before
serving, dice the green onions, and peel, seed and
chop the second cucumber. Pour soup into bowls and
garnish each with a few croutons and fresh cilantro
sprigs. Offer the minced onion and diced cucumber on
the side to add individually.

—–

FORD MOTOR COMPANY DIP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ———KAY BURGER
XWSF96A——————–
1 1/2 lb Cream cheese
2 c Mayonnaise
6 tb Onions — chopped
4 tb Horseradish
ds Tabasco — generous dash
pn Salt
Parlsey — chopped, generous
– amount

Have cream cheese at room temperature. Add
remaining ingredients and beat in mixer to a very
smooth consistency.

Delicious with potato chips, vegetables or
crackers. Kay.

– – – – – – – – – – – – – – – – – –

Title: ZIPPY SHRIMP SPREAD
Categories: Shrimp, Spreads, Bubba gump
Yield: 1 1/4 cups

3 c Water
1 lb Unpeeled medium-size fresh
– shrimp
2 pk Cream cheese, softened
– (3-oz. each)
1/3 c Catsup
1 ts Grated onion
1 ts Prepared horseradish
1/2 ts Ground red pepper
1/2 ts Worcestershire sauce

Bring water to a boil; add srimp, and cook 3 to 5
minutes or until shrimp turn pink. Drain well, rinse
with cold water. Chill. Peel and devein shrimp.
Reserve 3 shrimp for garnish; coarsely chop remaining
shrimp. Set aside.

Combine cream cheese and remaining ingredients in a
mixing bowl; beat at medium speed of an electric mixer
until blended. Stir in chopped shrimp. Spoon shrimp
mixture into a small serving bowl; cover and chill for
at least 2 hours.

Garnish with reserved whole shrimp. Serve with
assorted crackers.

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