Title: Cauliflower Au Gratin
Categories: Diabetic, Vegetables, Side dishes, Cheese
Yield: 4 servings

2 c Caulifowerets; 1/4 c American Cheese; diced
1 ts Salt Vegetable cooking spray;
1 ts Butter or margarine; Salt to taste;
1 ts Flour; Fresh ground pepper;
1 c Milk; cold

Place caulifowerets in large kettle. Fill with enough water to cover.
(Boy! Everything seams to boil the heck of vegetables in this book)
Add salt. Bring to boil. (Why not steam them?) Drain. (Shutter)
Rinse with cold water. Melt butter or margarine in saucepan. Cook
over low heat, stirring constantly, until slightyly thickened. Add
flower in baking dish coated with vegetable cooking spray; add salt
and pepper. Cover with cheese topping. Bake at 350F for 20 minutes.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE;
CAL: 119

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM

Title: Popcorn Power Pack
Categories: Snacks
Yield: 8 servings

8 c Freshly popped popcorn 2 ts Worcestershire sauce
2 c Unsweetened dry cereal 1/2 ts Garlic powder
1 c Toasted croutons 1/2 ts Chili powder
1 c Tiny unsalted pretzels 1/2 ts Onion powder
1/2 c Dry-roasted peanuts 1/2 c Raisins
2 tb Melted margarine or butter

Mix popcorn, cereal, croutons, pretzels and peanuts; toss well. In a small
bowl, mix margarine, Worcestershire sauce and powdered flavorings; pour
over popcorn mix. Toss and spread evenly on a cookie sheet. Bake 15 minutes
at 300’F., stirring once. Mix in raisins. Store in airtight container.

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EASY POTATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons Butter or margarine
1 1/2 cups Onions — diced
4 cups Potato — diced
1 Carrot; coarse grated — 1-2
2 cups Water
1 1/4 teaspoons Salt
1 teaspoon Dried dill weed
3 cups Milk
2 tablespoons Fresh chopped parsley
1/4 cup Instant potato flakes — or
Potato buds

Recipe by: Mr.Food Tv series In a large saucepan, melt the butter. Saute the
onions until golden. Add the potatoes, carrots, water, salt, pepper, and
dillweed.
Bring to a boil, reduce heat to low, and simmer until potatoes are tender, abou
t
30 minutes (or longer if you want the potatoes creamy).

Stir in the milk and parsley and heat until hot, but not boiling. Stir in the
potato flakes during the last few minutes of cooking. Mr. Food – A Television
Program * Submitted by Roy Crockett
Posted on NVN #101136 by RCrockettj on 1/5/94, no-format

– – – – – – – – – – – – – – – – – –

Turkey Picatta

Recipe By : Terry
Serving Size : 4 Preparation Time :0:00
Categories : Italian Poultry
Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound turkey cutlets — pounded thin
2 large egg whites — beaten
1 cup fresh bread crumbs
1 lemon juice — freshly squeezed
1 1/2 cups chicken stock
clove garlic — crushed (Optional)
1 tablespoon margarine

Dip pounded cutlets in egg white, then into bread crumbs. Brown cutlets in a
non stick pan spreayed with non stick spray, 2 at a time. brown garlic for 1
– 2 minutes. After all are browned, add lemon juice and scrape brown bits
off pan bottom. Add chcken broth and margarine. cover and cook about 20
minutes or until fork tender.

– – – – – – – – – – – – – – – – – –

NOTES : Can add garlic right after chicken is cooked Can use 1 whole egg
instead of whites and substitute fresh bread crumbs for dried.

BANANA OATMEAL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter or margarine softened
3/4 c Brown suger packed
1 Egg beaten
1 c Buttermilk
1 c Rolled oats
1 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/2 ts Allspice
2 md Bananas chopped

1. Cream together butter and brown suger. Mix in egg
and buttermilk. 2. Mix together oats, flour, baking
powder, salt and allspice.
Add to creamed mixture.
3. Stir in Bananas.
4. Spoon into greased or paper lined muffin pan,
filling almost full. 5. Bake at 400 to 425 degrees
for 20 to 25 minutes until golden brown. Per Serving
Calories 162
Protein 3.5g
Fat 5.1g
Carbohydrates 26.4g
Sodium 242mg
Tips: For variation, add 1 cup chopped fresh peaches
in place of the
bananas. Or use 1 can chopped mixed fruit.

– – – – – – – – – – – – – – – – – –

Title: Selecting The Correct Processing Time (part 1 of 2)
Categories: Canning, Information
Yield: 1 guide

When canning in boiling water, more processing time is needed for most
raw-packed foods and for quart jars than is needed for hot-packed foods
and pint jars.

To destroy microorganisms in acid foods processed in a boiling-water
canner, you must:

* Process jars for the correct number of minutes in boiling water.
* Cool the jars at room temperature.

The food may spoil if you fail to add process time for lower
boiling-water temperatures at altitudes above 1,000 feet, process for
fewer minutes than specified, or cool jars in cold water.

To destroy microorganisms in low-acid foods processed with a pressure
canner, you must:

* Process the jars using the correct time and pressure specified for
your altitude.

* Allow canner to cool at room temperature until it is completely
depressurized.

The food may spoil if you fail to select the proper process times for
specific altitudes, fail to exhaust canners properly, process at lower
pressure than specified, process for fewer minutes than specified, or
cool the canner with water.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: Bruschetta with Tomato, Basil, and Mozzarella
Categories: Relishes
Yield: 6 servings

1 lb Ripe plum tomatoes, peeled 2 tb Extra virgin olive oil
-and seeded 1/2 ts Salt
2 md Garlic cloves, minced 1/2 ts Coarse black pepper
3 tb Finely chopped fresh basil 1/4 lb Fresh Mozzarella, cut into
1 tb Finely chopped Italian -1/2 cubes
-parsley

Enjoy serving this rustic Italian appetizer while the rest of your dinner
is cooking on the grill. Prepare the relish a few hours ahead and when the
coals are at their hottest, put the bread on the grill. Assemble just
before serving. This is one of those dishes that can be addictive, so
don’t serve too many or your friends won’t have room for dinner!

RELISH:

I medium baguetter, French 1 sourdough or Italian bread cut into 1/2 inch
slices 2 large garlic cloves, peeled 2 tbsp extra virgin olive oil freshly
ground black pepper

Dice tomatoes into 1/2 inch pieces; drain over a bowl for 1/2 hour to
remove excess liquid. Combine all relish ingredients except the Mozzarella
cheese in a small non aluminum bowl. Stir well and taste for seasoning.
Prepare grill for medium hot grilling. Place the bread on the grill; grill
each side just until marks of the grill appear. Remove from grill and place
on serving platter. Rub the bread pieces on each side with cut edges of
the peeled garlic cloves. Add cheese to the relish, spoon mixture over each
baguette slice and then drizzle the final 2 tbsp extra virgin olive oil
over top. Sprinkle with freshly ground black pepper and serve. Makes 6
servings.

Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by:
Sharon Stevens

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Beef with Asparagus

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Chinese
Meats Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoon Ginger — minced
1/2 pound Beef, lean — strips
2 tablespoon Wine — Shaoxing or dry sher
1 1/2 teaspoon Cornstarch
3 tablespoon Soy sauce — dark
3 tablespoon Oil
1/2 teaspoon Oil — sesame
1 pound Asparagus — cut into 2″ piece

In medium bowl, combine ginger, wine, soy sauce and sesame oil. Toss beef
strips in mixture and marinate 30 minutes to several hours. Drain beef and
reserve marinade. Combine marinade with enough water to make 1/3 cup.
Dissolve cornstarch in this mixture. Heat wok on high heat and add 1 tbls.
oil. Add beef to pan; stir-fry until meat loses raw color, about 1 minute.
Remove meat from pan. Add rest of oil to wok. Add asparagus and stir-fry on
medium heat until heated through. Return beef to pan; add reserved marinade.
Increase heat to high and cook until sauce thickens.
Serve immediately.

VARIATIONS: When asparagus is not in season, sliced Chinese or Western-style
broccoli can be used in its place. For a richer sauce, reduce soy sauce in
marinade to 1 tbls. dark soy; add 2 tbls oyster sauce to pan during last step.

– – – – – – – – – – – – – – – – – –

I have attached a text copy of the bread recipe conversion. This is
taken from Quick and Delicious Bread Machine recipes by Norman
Garrett, without permission. I have also attached it in WordPerfect
format in case anyone wants the forms in their table form for nicer
printing.

{NOTE: We removed the WordPerfect version because of mailing list
limitations. Reggie Jeff}

While I was keying this in I decided to pust some of my old DAK
recipes through the conversion. Cause what was good for the R2D2 may
not be good for the Zojirushi. I had made a loaf of Drew’s Dill Onion
bread last year when I first got my new machine, and it wasn’t like I
remembered it. In the old days, different machine, I used to make
this all the time and loved it. I made the conversion on Sunday. The
liquidity ratio for the Zo is 2.89 and the Dill onion bread recipe was
1.89. I modified it, dumped in the ingredients, poof! perfect dough
ball. Cinnamon raisin next.

Hope You’re having a great day!

Gerry

Recipe Conversion

This technique is for yeast breads only

Four steps:
1. Cut the recipe down so it will make one loaf.
2. Determine the parameters of your bread machine.
3. Determine the liquidity ratio of the recipe.
4. Determine the overall bulk of the recipe.

1. Reducing recipe size.
Most recipes tell how many loaves they make. Some will tell the size of
the loaf. Cut the recipe down so it will make one loaf.
A rough judgement can be made by looking at the flour required. A 1
pound loaf requires about 2 cups of flour. Therefore if your recipe calls for
6 cups of flour, you can figure it will make 3 – 1 pound loaves or 2 – 1 1/2
pound loaves.

2. Determine machine parameters.
Since each machine varies in its capacity and motor power, you must
determine the acceptable ranges for your machine in two categories: liquidity
ratio and bulk. To find your machine’s range, look at the basic white bread
recipe that came with the machine. Determine the number of cups of flour
called for. Follow that column until you find the row that shows the number
of ounces of liquid (water or milk) called for in the recipe. In that box you
will find the ratio range for your machine. Highlight or write down the ratio
range.

Bulk is determined by the number of cups of flour called for in the
basic white bread recipe for your machine. If the recipe calls for 2 to 2 1/2
cups of flour, you have a 1 pound machine. If the recipe calls for 3 to 4
cups of flour you have a 1 1/2 pound (or greater) machine.

Bread Machine Liquidity Ratios

Ounces Liquid Cups of Flour
1/8C = 1oz
2 2 1/2 3 3 1/2

5 2.9-3.5 3.6-4.4 4.3-5.3 5.0-6.2
6 2.4-3.0 3.0-3.6 3.6-4.4 4.2-5.2
7 2.1-2.5 2.6-3.2 3.1-3.7 3.6-4.4
8 1.8-2.2 2.3-2.8 2.7-3.3 3.2-3.9
9 1.6-2.0 2.0-2.4 2.4-3.0 2.8-3.4
10 1.4-1.8 1.8-2.2 2.2-2.6 2.5-3.1
11 1.4-1.7 1.6-2.0 2.0-2.4 2.3-2.8

The ratio for my Zo is 2.89. (3.25 cups flour / 1 1/8 cups water)

Ratio is computed by dividing dry ingredients by liquid. Higher ratios
indicate stiffer dough. Lower ratios indicate more liquid dough.

3. Determining Liquidity Ratio.
Using the following chart you now need to determine the liquidity ratio
of your recipe. Fill in the ingredients and their amounts in the appropriate
columns. Write the amounts as decimal fractions so you can use a calculator
later to add them up. For example if the recipe calls for 2 1/2 cups of flour
– put 2.5 in the dry cup column. You’ll have to determine whether an
ingredient is dry or wet. Generally – use the form the ingredient is in when
you add it. Exeptions to this are things that are goin to melt when heat is
applied such as butter, margarine, fresh cheese or shortening.
Some ingredients shouldn’t be computed. Don’t include the following in
the calculation: yeast, raisins / nuts / seeds added at the mix cycle.
You should count raisins / nuts / or seeds added initially as dry
ingredients.

After you have entered all the ingredients, total each column and place
the sum in the subtotal box. Then multiply the subtotal by the multiplier
specified and place the result in the total box. Add the totals together for
wet and dry grand totals. Then divide the dry grand total by the wet grand
total to compute the ratio for this recipe.

For best results the ratio should fall within the range specified for
your machine from step 2. If the ratio only misses by a few points it will
probably be satifactory. If the ratio is below the range your dough might be
too wet. Try a slight reduction in liquid ingredients or an increase in dry
ingredients and recalculate. If the ratio is above the range, it is too dry.
Add liquid or reduce the dry ingredients.

You may still need to experiment a little but this calculation will get
you beyond the trial and error stage.

Dough Liquidity Calculation Worksheet

DRY WET
Ingredient
tsp tbs cup tsp tbs cup oz
Subtotal
Multiplier 3 48 3 48 6
Total
Grand Total
Liquidity ratio

4. Determining Bulk.
You don’t want to overflow the machine so make sure that the recipe
doesn’t call for more than 2 1/2 cups of flour for a one pound machine, or
more than 3 1/2 cups for a 1 1/2 pound machine. If you need to fine tune the
recipe make equal adjustments to both the wet and dry ingredients in order to
maintain the liquidity ratio.

Title: Okra and Tomatoes
Categories: Low country, Southern
Yield: 8 servings

8 sl Hickory-smoked bacon
-(thick slices)
1 md Onion, chopped (~3/4 cup)
1 lb Fresh okra, trimmed
5 Vine-ripened tomatoes,
-peeled and quartered
-OR
1 cn Tomatoes, quartered,
-with their juice (1 1/2 lb)
1 Fresh hot pepper or
-cayenne pepper to taste
Dry white wine or
-chicken stock
Chopped fresh herbs of
-your choice for garnish

Cook the bacon in a cast-iron skillet over medium heat until it is
uniformly crisp. Remove from the skillet and set aside to drain. Add
the onion to the bacon grease and cook until the onion begins to
become transparent, about 5 minutes. Add the okra and continue
cooking until the okra begins to glisten with moisture. Add the
tomatoes and pepper and lower the heat. Simmer, uncovered, until the
okra and tomatoes are stewed evenly, stirring occasionally and adding
wine or stock to the pan if necessary to keep the mixture soupy.
Serve over white rice steamed in chicken stock and harnish with fresh
herb of your choice and the reserved bacon, crumbled. Serves 6-8.

MMMMM