Title: ACEITUNAS RELLENAS – STUFFED OLIVES
Categories: Appetizers, Mexican
Yield: 6 servings

7 1/2 oz Can Pitted Olives
3/4 oz Can Anchovy Fillets, Cut In
– Small Pieces
1 Can Chopped Pimentos
1 Clove Garlic, Mashed Or
– Pressed
1/3 c Wine Vinegar
1 tb Olive Oil
Oil From Anchovies
1/4 c Minced Parsley

Drain olives and stuff with the anchovy fillets.
Combine the other ingredients, except parsley; pour
over the olives and marinate over-night. Mix in
parsley half an hour before serving. If the idea of
stuffing the olives throws you, don’t do it. Simply
add the anchovies to the marinade and pour over the
olives. These will keep for a week or more if parsley
is added just before serving.

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PAD THAI – MIDSUMMER THAI DINNER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Poultry
Seafood Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Broad rice noodles
2 tb Fish sauce
3 tb Lime juice
2 tb Sugar
1 tb Tomato ketchup
1/2 ts Red chili flakes
1/4 c Vegetable oil
1 tb Garlic — chopped
8 md Shrimp — peeled/deveined
8 oz Boneless chicken breast
– diced
2 Eggs — beaten
2 c Bean sprouts
3 Green onions — slivered
2 tb Toasted peanuts
—–GARNISH—–
Coriander sprigs
1 Lime — in 8 wedges
1/2 c Bean sprouts
Fresh chilies (optl)

A national noodle dish of Thailand. It is now served in many trendy
restaurants. It is a personal dish – you can add ingredients that you
like, and make it as spicy or tart as you wish. Can be used as a basis for
a stir fry of leftovers. Rice noodles are available at most ethnic Asian
and gourmet stores.

Soak noodles in warm water for 20 minutes, drain and reserve.

Combine fish sauce, lime juice, sugar, ketchup and chili flakes. Reserve

Heat a wok or large skillet on high heat and add oil. Stir in garlic, cook
10 seconds, then add shrimp and chicken.

Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add eggs
and toss together until scrambled.

Add noodles to the wok. Mix well to combine all ingredients. Pour in
reserved sauce. Cook, stirring constantly, until noodles are soft and
tender. If they appear dry, add up to 1/4 cup water.

Stir in bean sprouts, green onions and peanuts, and fry for one more
minute. Taste for seasoning, adding more lime or chili as needed.

Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and
optional chilies.

– – – – – – – – – – – – – – – – – –

Title: Wheat Thins
Categories: Snacks
Servings: 6

1 3/4 c Whole wheat flour
1 1/2 c White flour
2. Mix in blender or beat
1/3 c Oil
3/4 ts Salt
1 c Water

Wheat Thins

1. Mix in larg mixing bowl

3. Add liquid mixture to dry, mixing well but as little as possible.

4. Roll as thin as possible on unoiled cookie sheet – not more than 1/8″
thick. Mark with knife for size crackers desired, but do not cut through.
Prick each cracker a few times with fork. Sprinkle lightly with salt or
onion salt, if desired.

5. Bake at 350ø until crisp and light brown, about 30 minutes.

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Title: Eggplant Dip
Categories: Diabetic, Appetizers, Low-fat/cal
Yield: 16 servings

1 md Eggplant; 1 tb Fresh lemon juice/vinegar;
3 md Green onions; finely chopped 1 tb Vegetable oil;
1 lg Tomato; peeled chopped 1/2 ts Salt;
1 sm Clove garlic; finely chopped 1/4 ts Freshly ground pepper;
1/2 Stalk celery; finely chopped

Eggplant dip is popular in many Mediterranean countries. In the West
it is often called poor man’s caviar. It’s good with raw vegetable
dippers or on crisp Melba toast.

Prick whole eggplant in several places with a fork. Place in a
baking pan and bake in 400 F oven for 30 minutes. Cool, peel and
chop finely. (A blender or food processor can be used but avoid
overprocessing. Dip is best when it has some crunch.)

Combine eggplant, onions, tomato, garlic and celery. Add lemon juice,
vegetable oil, salt and freshly ground pepper. Cover tightly and
refrigerate for several hours to blend flavors.

2 tb – 17 calories, 2 g carbohydrate, 1 g fat, 1++extra (free
exchange)

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier, Dec 93.

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Title: Diabetic Bark Candy
Categories: Diabetic, Candies, Chocolate
Yield: 1 batch

1 lb Milkcote 1 c Crunchy cereal
-=OR=- Watermelon seeds
1 lb Whitecote chocolte -any other crunchy food

In the top of a double boiler, melt coating over hot, noit boiling,
water. Add cereal and seeds. Blend together thoroughly, then pour
onto waxed paper and spread thinly. Let stand until firm. Break into
pieces.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX
By Mildred Brand, Milwaukee, Wis. 53201 RECIPE CLIPPED By Jim Bodle
1/93

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Title: Bubur Pulut Hitam (Black Rice Dessert)
Categories: Desserts, Rice, Malay
Yield: 4 servings

240 g Black glutinous rice
(washed drained)
60 g White glutinous rice (pulut)
(washed drained)
7 c Water
2 Pandan leaves, knotted
1/2 c Sugar
Pinch of salt
1/2 T Tapioca flour or cornflour
Combined with 2 Tbs water to
Form a paste
1/2 c Thick cocnut milk
Pinch of salt

Preparation: 15 minutes
Cooking: 1 hour

Put rice in pot with water and pandan leaves and bring to a boil. Reduce
heat to low, remove pandan leaves and simmer for 45 minutes until liquid
is thick. Add sugar and simmer for 10 minutes. Add salt and thickening.
Remove from heat.

Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.

Compiled by I. Chaudhary

—–

Title: CHICKEN OR TURKEY CASSEROLE
Categories: Poultry, Main dish
Yield: 1 servings

Cubed chicken or turkey
2 c Pepperidge Farm Snd Stuffing
1 pk String beans, french cut
2 1/2 tb Blanched slivered almonds
1 cn Cream of mushroom soup
1/2 c Milk
2 tb Butter, melted
1 1/2 c Ravy or 1 can condensed crea

Use as much sliced or cubed chicken or turkey as
desired. Partially cook frozen green beans. Arrange
2/3 c Pepperidge Farm Seasoned Stuffing, green beans,
and almonds in layers in greased, shallow casserole.
Pour over all milk. Moisten 1-1/3 c Stuffing with 1/4
c hot water and 2 T melted butter. Spread over
casserole. Bake in hot (400 degree) oven for 30
minutes or until hot and bubbly.
Mrs. Bernard Mahon

—–

Carrot and Acorn Squash Soup

Recipe By : Sacramento Natural Foods Co-op
Serving Size : 16 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 acorn squash — baked
8 cups vegetable broth
1 teaspoon salt
2 teaspoons thyme
1 1/2 teaspoons dill
3/4 teaspoon white pepper
1 onion — chopped
1 1/2 pounds carrots — grated
2 cloves garlic — minced
1/2 cup rolled oats
1 tablespoon olive oil
1 7/8 quarts water

Saute onions in olive oil in a large soup pot. Add garlic, herbs, salt and
pepper. Add remaining ingredients and cook till carrots are tender. Puree in
blender or food processor.

– – – – – – – – – – – – – – – – – –

NOTES : You can also use chicken bouillon or de-fatted homemade chicken stock.

Cafe au Lait

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 c Milk

Sugar

1 c Louisiana coffee w/chicory

1. Put milk in saucepan; bring to a boil.

2. Pour hot freshly brewed coffee and milk simutaneously into cups; sweeten

with sugar to taste.

– – – – – – – – – – – – – – – – – –

Title: Sponge Cake I
Categories: Cakes, 1941
Yield: 6 servings

6 Eggs
1 c Sugar
1/4 ts Salt
1 tb Grated lemon rind
1 c Cake flour
1 tb Lemon juice

Beat egg yolks until thick. Add salt, sugar, lemon juice, and rind.
Mix well. Sift flour, measure, and sift. Fold into egg mixture.
Carefully fold in egg whites which have been whipped until they hold
their shape. Pour into un-oiled tube pan. Bake in slow oven (325 F)
about 40 minutes. The Household Searchlight

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