UPPAMA (A SOUTH INDIAN DISH)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion
1 tb Vegetable oil
1 t Mustard seeds
1 tb Broken cashews
1 t Ground coriander
1/2 ts Ground cumin
1 t Turmeric
1/8 ts Chili powder (more to taste)
1 sm Carrot
3 oz Broccoli florets
1 t Raisins
1 1/3 c Water
Sea salt — to taste
1/2 c Whole wheat farina
1 t -to
2 ts Vegan margarine

Chop the onion and saute it in the oil in a saucepan
for 2-3 minutes.

Add the mustard seeds and cashews and cook for a
further 2 minutes.

Add the coriander, cumin, termeric and chili powder
and cook for another minute.

Chop the carrot and broccoli quite finely. Add to the
saucepan along with the raisins and stir well. Pour
in the water, bring to the boil, lower heat, cover pan
and cook for 3-4 minutes. Season to taste.

Pour in the farina very slowly, stirring all the time.
As soon as it is all in the pan and well thickened,
serve it, with the margarine spread over the top so
that it melts into the mixture.

Source: The Single Vegan – by Leah Leneman Typed for
you by: Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Rice Pudding
Categories: Diabetic, Rice, Desserts
Yield: 4 nice folks

2 c Skim milk; 1 ts Ground cinnamon;
2 md Eggs; beaten 1 ts Pure vanilla extract;
2 tb Sugar;(or sugar sub equals 1 c Cooked rice, cold
-2 tbs sugar 2 tb Seedless raisins;
1/4 ts Salt;

Preheat oven to 350 degrees. Prepare a 1-quart casserole with
vegetable pan-coating. Scald (heat) milk in to top of a double
boiler over simmering water. Combine eggs, sugar salt, cinnamon, and
vanilla. Pour hot milk on top slowly, stirring to mix well. Spread
rice in the bottom of the casserole; scatter raisins evenly over
rice; pour milk mixture carefully on top. Place casserole in pan of
hot water coming almost up to the top of the casserole. Bake about
45 minutes or serole from water and chill in refrigerator. This
pudding may be served warm or chilled. as you prefer.

Food Excahnge pre serving: 1 1/2 STARCH/BREAD EXCHANGE + 1 LEAN MEAT
EXCHANGE. CAL: 159; CHO: 25g; PRO: 8g; FAT: 3g; SOD: 221; CHO: 139;
Low-sodium diets: Omit salt when cooking rice omit salt from recipe.

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

MMMMM

Title: Turkey Chili
Categories: Chili
Yield: 6 servings

1 lg Onion, chopped
2 tb Olive oil
1 1/2 lb Ground turkey
2 Garlic cloves, minced
2 t Chili powder
1/2 t Black pepper
1/2 t Ground cumin
2 cn Black beans, rinsed and
-drained (15 oz)
1 cn Diced tomatoes in juice,
-undrained (14 1/2 oz)
1 cn Tomato paste (6 oz)
1 cn Self-reduced chicken broth
-(14 1/2 oz)
1 c Frozen corn kernels
Chopped onion, for garnish

Over medium heat, saute onion in oil in Dutch oven until soft, about 5
minutes. Add turkey and cook, stirring with a wooden spoon to break up
large pieces, until no longer pink, about 7 minutes.

Stir in garlic, chili powder, pepper and cumin. Add beans, tomatoes
and their juice, tomato paste, broth and corn.

Simmer about eight minutes, or until thoroughly hot, stirring often.
Garnish with chopped onion.

MMMMM

Fried Ice Cream4

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Frozen (Topc 6)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Quart Vanilla Ice Cream
3 Cups Corn Flakes — finely crushed
1 Teaspoon Cinnamon
3 Egg Whites
Oil — for deep frying
1 Cup Whipped Cream
1/2 Cup Honey
8 Maraschino Cherries

Scoop ice cream into 8 balls, using about 1/2 cup per ball. Freeze until
firm, about 1 hour.

In shallow dish, combine crumbs and cinnamon. In another shallow dish,
beat egg whites until foamy. Roll ice cream balls in egg whites, then
crumb mixture, covering ice cream completely to avoid leakage during
frying. Roll in egg whites and crumbs a second time, if necessary to cover
completely. Freeze until firm, 3 to 4 hours.

In deep fryer or heavy saucepan, heat oil to 375. Using basket or slotted
spoon, fry ice cream balls 1 or 2 at a time for 10 to 15 seconds or until
golden brown. Drain quickly on paper towels. Return to freezer while
frying remaining ice cream balls. Serve immediately with whipped cream,
honey and cherries.

Makes 8 servings.

Posters comment: I’ve made these and they are good, but not exactly like
you get in a restaurant. My favorite restaurant ones seem to have like
Rice Krispies in the coating too. I’d add more cinnamon too.

Posted on Genie C04 T06 M159 By M.Carmain1 on 6/13/93, Nf format

– – – – – – – – – – – – – – – – – –

APPLE PIE WITH PORT WITH CHEDDAR CHEESE CRUST

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
1 1/2 c Sugar
1/4 c Cornstarch
2/3 c Apple juice
2/3 c Port
2 tb Butter or margarine
1 Lemon (Grated peel only)
8 md Cooking apples — peeled
– and sliced
—–CHEDDAR CHEESE CRUST—–
2 c Sifted flour
1 t Salt
2/3 c Shortening
3/4 c Shredded sharp cheddar
5 tb Cold water (or more)

Combine sugar and cornstarch in large saucepan. Stir in apple juice, port,
butter and lemon peel. Cook over medium heat until mixture boils. Add
apples and cook gently until barely tender.

To make Cheddar Cheese crust, mix flour, salt and shortening with pastry
blender until mixture resembles coarse meal. Stir in cheese. Add water
gradually and mix lightly with fork to form dough. Divide pastry in halves
and roll out one half to fit 9-inch pie pan. Roll second half of pastry and
cut into 10 (1/2-inch) strips. Spoon filling into pastry-lined pan. Weave
pastry strips across filling to make lattice top. Bake at 375F 30 to 45
minutes, or until done. Serve warm.

– – – – – – – – – – – – – – – – – –

Date: Thu, 14 Jul 94 13:25:12 EDT
From: Craig_Everhart@transarc.com

When I need a chocolate experience, I’ll put together what I’m told is
an Italian-style hot cocoa. I initially saw the recipe in the middle of
an article in The New Yorker, which went something like this. (Sorry
that I don’t know the by-weight equivalents.)

Mix
1/2 cup cocoa powder
1/3 cup white sugar
1 teaspoon cornstarch
with
1/4 cup water
in a saucepan over medium heat, stirring constantly. Once this
mixture comes to a boil, add 2 cups of liquid (water, brewed coffee,
skim milk; the author recommended a cup of water and skim milk each)
and stir over heat until heated through and mixed.

This produces a thick, quite rich brew, not for children, but highly
chocolate-concentrated. Clearly, it’s pretty much just empty calories,
but not that much of them, and the fat is only what comes in your cocoa.

Espresso Italiana

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Cups Coffee — * see note
1 Dash Nutmeg — freshly grated
1 Twist Lemon Peel
1/2 Teaspoon Anise Seed
1/2 Teaspoon Anisette Liqueur

* Use dark roast Italian espresso coffee.

Into each of 6 demitasse cups filled with coffee, pour mixture and
serve at once.

Serve with paper-wrapped macaroons.

Serves 6.

– – – – – – – – – – – – – – – – – –

Title: STEW OF FENNEL WITH CARROTS PEARL ONIONS
Categories: Vegetables
Yield: 6 servings

4 Fennel bulbs
1 tb Butter
1 ts Olive oil
2 c Frozen pearl onions, thawed
1 ts Sugar
4 lg Carrots, cut into matchstix
1 c Up to …
1 1/2 c Defatted reduced-sodium
Chicken stock
Salt pepper to taste
2 tb Finely chopped fennel fronds
Or fresh parsley

Cut off fennel stalks and remove strings from the bulbs with a vegetable
peeler. Cut each bulb into 8 wedges, but do not remove the core. Bring
salted water to a boil in a large saucepan, add fennel and blanch for 5
minutes. Remove with a slotted spoon, blot with paper towels and set
aside.
In a large cast-iron or non-stick skillet, heat 1/2 T butter and 1/2 T oil
together over medium high heat. Add half the fennel and saute until nicely
browned on all sides, about 8 minutes. Transfer to a dish and reserve.
Repeat with the remaining butter, oil and fennel. Add onions to the
skillet,
sprinkle with sugar and saute shaking the skillet back and forth, until
nicely browned, 5 to 6 minutes. Return the fennel to the skillet; add
carrots and 1 c stock. Season with salt pepper and simmer, covered,
until
the vegetables are tender 15 to 20 minutes, adding more stock as necessary
to
keep the stew moist. Garnish the fennel fronds or parsley.

—–

MONTEREY JACK BREAD (FOOD PROCESSOR)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Monterey Jack Cheese
-cubed — 1-inch
3 Eggs
1/2 c Milk
1/2 ts Rosemary,Dried
1/2 ts Basil,Dried
1 1/2 c Buttermilk biscuit mix
1 tb Black olives,chopped — Opt
1 tb Green chilies,chopped –Opt
1 tb Dried tomatoes,chopped -Opt

Preheat oven to 400~. Grease an 8-inch pie plate. Cut
cheese into 1-inch cubes. Fit the steel knife blade
into the work bowl. Process cheese until chopped into
1/4 inch pieces. Remove 1/2 cup cheese from bowl and
set aside for topping. Add eggs, mil

– – – – – – – – – – – – – – – – – –

Title: Sea Soup
Categories: Soups/stews, Seafood
Yield: 12 Servings

3 tb Butter
1 c Leeks — julienned
1 lb Yams — peeled diced medium
1 lb Potatoes — peeled diced
Medium
1 1/2 c Clam juice
1 c Frozen corn
12 oz Fresh salmon — diced
Medium
1 qt Heavy cream
1 qt Milk
1 ts Worcestershire Sauce
1 ts Tabasco sauce

In a large saucepan place the butter and heat it on medium high until
it has melted. Add the leeks and saute them for 4 to 6 minutes, or
until they are tender.

Add the yams and the potatoes, and saute them for 3 to 4 minutes, or
until the butter is absorbed.

Add the clam juice and simmer the mixture for 10 to 15 minutes, or
until the yams and potatoes are almost cooked.

Add the corn and the salmon and stir them in.

While stirring constantly, pour in the heavy cream and milk blend
them in well.

Add the Worcestershire Sauce and the tabasco sauce, and stir them in.

Remove the soup from the heat and set it on top of a saucer so that it
rapidly cools to room temperature.

Reheat the soup before serving it. Recipe By
: Whale and Ale Pub-Restaurant, San Pedro, CA

MMMMM