Title: Raspberry-Beaujolais Sorbet
Categories: Desserts, Fruits, Sherbet, Wine
Yield: 6 servings

3 c Frozen raspberries; thawed
1/2 c Water
3/4 c Sugar
2 tb Lemon juice
1 c Beaujolias -OR-
– other dry red wine
1/4 c Whipping cream

Combine raspberries and water in container of a food processor or
blender; process until smooth. Pour mixture through a wire-mesh
strainer, pressing raspberries with back of spoon against the sides
of the strainer to squeeze out juice. Discard pulp and seeds
remaining in strainer. Return to blender; add sugar and remaining
ingredients, and process 1 minute. Pour mixture into a 9″ square pan;
freeze until almost firm. Break mixture into chunks, and place in a
large mixing bowl; beat at low speed with an electric mixer until
smooth. Return to pan, and freeze until firm. Yields 3 cups.

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Texas White Lightning Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Chicken
Hot And Spicy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lb Dried navy beans
4 Cn Ready-serve chicken broth
1 Lg Onion — chopped
2 Garlic cloves — minced
1 Tb White pepper
1 Tb Oregano
1 Tb Cumin
1 T salt
1/2 T Cloves
5 C Cooked chicken — chopped
8 Oz Canned chopped chiles
1 C water
1 Jalapeno — seeded and Chopped
8 Flour tortillas
Monterey Jack cheese — Shred
Commercial salsa
Sour cream

Sort and wash beans; place in large Dutch oven. Cover with water 2 inches
above beans. Soak 8 hours; drain beans, and return to Dutch oven. Discard
liquid. Add 3 cans of broth and next 7 ingredients; bring to boil. Reduce
heat and simmer, covered, 2 hours or until beans are tender, stirring
occasionally. Add remaining can of broth, chicken, and next 3 ingredients.
Cover and simmer 1 hour, stirring occasionally. With kitchen shears, make 4
cuts in each tortilla toward, but not through, the center. Line serving bowls
with tortillas, overlapping cut edges of tortillas. Spoon in chili, and top
with cheese, salsa, and sour cream. Serve immediately. Serves 8

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TOO SIMPLE CREAM OF CHICKEN NOODLE SOUP

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Chicken Breasts [bone in
skin on}
2 lg Chicken Thighs [bone in
skin on]
1 pk Green beans {frozen]
1 pk Carrots [frozen]
1 pk Corn [frozen]
5 md Potatoes (thin skinned or
Peeled) [/“ cubed]
2 tb Minced onion
1/4 c Chicken bouillon (or 6
Crushed cubes)
1 lb (1 box) macaroni (or equiv-
-alent amount of pasta)
6 tb Butter
1/3 c Flour
1 1/2 c Milk
1/2 tb Bell’s Seasoning
1/4 ts Sage [ground]
1/4 ts Thyme [ground]

1) In a dutch oven, boil the chicken `til it is ready to fall of the bones;
then remove from the broth and set aside…
2) Add the macaroni (or the pasta) and all of the veggies to the broth and
cook `til tender..
3) Remove the skin, bone the chicken and slice/dice the meat to /” to /“
pieces as desired and add to the broth…
4) Add the bouillon a little at a time `til the desired flavor is achieved,
being sure to mix well, sampling as required…
5) In a small bowl, melt the butter, then whisk in the flour to form a
paste, slowly whisk in the milk `til smooth and creamy, then add to the
soup stirring `til well blended…
6) Add the ”Bell’s Seasoning" and the remaining spices and simmer for 20
min.; Cool to desired temp. and serve…

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Title: WOK VEGETABLES
Categories: Chinese, Vegetables
Yield: 6 servings

4 tb Oil
4 Cloves garlic
1/2 c Cashews for garnish
GROUP 1:
1 c Asparagus
1/4 c Carrots
1 c Broccoli
1 c Potatoes
1/2 c Turnips
GROUP 2:
1/2 c Cauliflower
1 c Onion
1 c Celery
1 c String beans
1 1/2 c Snow peas
GROUP 3:
1 1/2 c Sprouts
1 c Lettuce
1 c Tomatoes
1 1/2 c Water chestnuts

Choose at least 2 vegetables from each group; dice
them. Heat oil in wok or large skillet; add garlic.
Add group 1 vegetables to hot oil; stir-fry 7 minutes.
Add choices from group 2; stir-fry 5 minutes. Add
choices from group 3; stir-fry 5 minutes. Serve over
hot rice. Garnish with cashews.

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FLEMISH BEEF STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Chopped salt pork
1 Bay leaf
1 lb Beef chuck in chunks
1 t Thyme
3 Onions thinly sliced into
3 tb Dijon mustard
1 t Flour
1 French Bread (stale)
1 1/2 tb Vinegar
2 c Stout or porter
1 Parsley spring
1 tb Packed brown sugar

Blanch salt pork in boiling water 5 minutes. Drain
and rinse well; pat dry. Transfer to heavy large
skillet and cook over medium flame until lightly
browned. remove from skillet using slotted spoon
and reserve for use in salads or other dished.
Increase heat to medium high. Add beef to skillet
in batches (do not crowd) and cook until well browned
on all sides, turning with spatula. transfer meat
to heavy 2 to 3 quart saucepan. Add onions to
skillet reduce heat slightly and cook until deep
golden brown about 10 minutes, stirring
occasionally. Blend in flour and cook about 30
seconds, watching carefully so flour does not burn.
Add stout and stir, scraping up any browned bits.
Bring mixture to boil. Pour over beef. Blend in
vinegar, sugar, parsley, bay leaf and thyme. Cover
saucepan and simmer mixture for 30 minutes. Spread
mustard over bread. Press bread into stew. Cover and
cook until meat is tender, about 1 hour. remove
bay leaf and discard. Serve immediately.
Serve with boiled potatoes, green salad and beer.

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Poke Cake

Recipe By : Adapted from a Jello Recipe (12-95)
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 9-Inch Round White Cake Layers — baked cooled
2 C Boiling Water
1 Pkg (4-Serving Size) Any Flavor Gelatin
1 Pkg (4-Serving Size) Any Flavor Gelatin
1 Tub (12 Oz.) Cool Whip — thawed

Place the cake layers, top sides up, in two 9-inch cake pans. Pierce cake
with large fork at 1/2-inch intervals.
Stir 1 cup of the boiling water into each flavor gelatin in separate bowls 2
minutes or until completely dissolved. Carefully pour one flavor over each
cake layer. Refrigerate 3 hours.
Dip 1 cake pan in warm water 10 seconds and unmold onto a serving plate.
Spread with about 1 cup of the whipped topping. Unmold the second layer and
place on top of the first layer. Frost with remaining Cool Whip.
Refrigerate until ready to serve.

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NOTES : I have seen this cake prepared in a 13×9 pan with excellent results.
However, I believe the cake must be left in the pan to serve.
Possible combinations of flavors:
lemon/lime
any flavor red gelatin/lime for the Christmas holidays.

Title: WHOLE WHEAT PITA BREAD
Categories: Diabetic, Quickbreads, Breadmaker
Yield: 12 servings

1 pk Active dry yeast;
1 ts Honey;(needed 4 yeast action
1 c Plus 2 tbs warm water
(110-115) water
2 1/4 c All-purpose wheat flour;
1/2 c Whole wheat flour;
1 ts Salt

Add yeast and honey to warm water in a medium-size
bowl; let stand until foamy, about 5 minutes. Combine
the fours and salt in a large mixing bowl. Pour yeast
mixture into center and stir until dough can be
gathered into a ball. Knead dough floured board until
smooth. Place dough in a large, lighty oiled bowl.
Cover with a damp towel and place in a dry, draft-free
place until dough had doubled, 1 to 2 hours. Punch
down dough; place on lightly floured board. Divide
dough into 12 equal pieces. Shape into circles and
place on nonstick cookie sheets. Allow to rest,
covered with damp towel for 30 minutes. On lightly
floured board, roll out each piece of dough to a
circle, about 5 inches in diameter. Place on cookie
sheets; let stand about 30 minutes. Bake on middle
rack of preheated 500 oven for 5 minutes. Remove pites
from cookie sheets and let cool on rack. Store in
airtight container in refrigerator. To serve, reheat
wrapped in aluminum foil at 350 for 10 minutes.

Food Exchanges per serving: 1 1/2 STARCH EXCHANGES
CHO: 21g; PRO: 3g; FAT: 0g; CAL: 99 Low-sodium diets:
Omit salt.

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

Brought you and yours via Nancy O’Brion and her Meal
Master

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Title: FRUIT AND CHOCOLATE DREAM SQUARES
Categories: Cookies
Servings: 16

MMMMM—————————–TOPPING———————————-
2/3 c All-purpose flour
1/2 c Pecans, chopped
1/3 c Firmly packed brown sugar
6 T Butter, softened

MMMMM——————————CRUST———————————–
1 1/4 c All-purpose flour
1/2 c Granulated sugar
1/2 c Butter
1/2 c Raspberry or strawberry jam
1 pk NESTLE Toll House milk
-chocolate morsels (11.5 oz)

TOPPING: In small bowl, combine 2/3 cup flour, pecans and brown sugar.
With pastry blender or 2 knives, cut in 6 tablespoons butter until mixture
resembles coarse crumbs; set aside.

CRUST: Preheat oven to 375’F. Grease 9″ square baking pan. In small bowl,
combine 1 1/4 cup flour and granulated sugar. With pastry blender or 2
knives, cut in 1/2 cup butter until mixture resembles fine crumbs. Press
into prepared pan.

Bake 20-25 minutes until set but not brown. Spread with jam. Top with
Nestle Toll House milk chocolate morsels and Topping.

Bake 15-20 minutes longer until top is lightly browned. Cool completely;
cut into 2 1/4″ squares.

Makes 16 squares.

MMMMM

Title: Cottage Cheese-Herb Dip
Categories: Appetizers, Dip/spread, Snacks
Yield: 1 recipe

1 c Cottage cheese, creamed
2 tb Lemon juice
2 tb Milk
2 tb Salad dressing (mayonnaise)
2 tb Green onions, chopped
1/4 c Parsley, coarsely chopped
1/2 ts Tarragon leaves
1 ds Pepper

Mix ingredients in a blender, scraping sides of blender jar with a
rubber scraper and reblending as required until mixture is smooth and
creamy.

Serve with fresh vegetable sticks.

Makes 1-1/3 cups dip

Calories per 1 tablespoon serving: About 20

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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GARLICKY TORTILLINI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Vinegar — herb or white wine
2 T Mustard — dijon
1 t Oregano — dried
1/2 ts Rosemary — dried
1/2 ts Thyme — dried
4 Garlic cloves — crushed
30 Tortillini fresh — 225 g
1 lb Mushrooms — small
2 Peppers — sweet red or green
1 Squash — acorn
30 Bamboo skewers — 6″

Combine vinegar, mustard, basil, oregano, rosemary, thyme and garlic in
glass or stainless steel bowl. Slowly whisk in oil till blended. Cook
tortillini in boiling water, drain. Transfer to large bowl. Gently toss
with half of vinaigrette. Refrigerate covered at least 12 hours, tossing
occasionally. Clean mushrooms, trim and discard stems. Toss mushroom caps
with remaining vinaigrette. Refrigerate at least 12 hours, tossing
occasionally. Slice peppers lengthwise into strips and then diamonds or
fancy shapes with canape cutter. Drain tortillini and mushrooms.
Thread 1 tortillini, 1 pepper diamond and 1 mushroom cap on each skewer.
To serve trim 1/2″ off bottom of acorn squash till it stands flat. Stick
tortillini skewers in it. MAKES:30

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