Title: Whole Wheat Flour Tortillas
Categories: Diabetic, Breads/bm, Low-fat/cal
Yield: 6 servings

1/2 c Flour 1 tb Vegetable oil
1/2 c Whole wheat flour 6 tb Warm water
1/4 ts Salt

Combine flours and salt. Mix water and 2 ts oil, stir into flour
mixture to make a soft dough. Divide dough into 12 even pieces.
Shape each into a small ball. Coat palms with remaining oil. Roll
each ball in oiled hands. Place in a bowl and cover with a cloth or
plastic wrap. Let stand about 15 min.

Preheat an ungreased frypan. Shape each ball into a very flat 4″
round patty. Roll out on a lightly floured surface to a 6 in circle.
Cook each round on preheated frypan until bubbles form on top, and
underside is flecked with brown but not too crisp and still flexible.

Stack cooked tortillas, cover with a dry cloth towel. Serve
immediately or reheat in 350F oven before serving.

Cut in wedges and crisp to make chips for dips or serve with melted
cheese and chilies as nachos.

Makes 6 servings, each 2 tortillas 6″ 1 starchy choice, 1/2 fats
oils 14 g carbohydrate 3 g protein 2 g fat 86 calories

Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared
by Elizabeth Rodier

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Title: Australian Pork with Port Coffee Sauce
Categories: Main dish, Pork, Sauces, Australian
Yield: 8 servings

4 3/8 lb Pork loin, boned
1 c Strong coffee
1/2 c Cream
1/3 c Port
2 ts Sugar
1/4 c Water
2 ts Cornstarch

Preheat oven to 350F. Remove rind from pork and trim fat to make a 1
cm layer. Roll and tie the meat. Weight pork and calculate cooking
time, allow 25-30 mins. per 500 gr. Place meat in roasting pan. Roast
pork for 30 mins.

Combine coffee, 1/4 c. cream, 1/4 c port sugar, pour over pork.
Continue roasting pork for calculated cooking time, basting pork
every 15 mins with coffee mixture. This basting gives the outside a
beautiful golden glaze helps to keep the meat moist.

Remove pork from oven when cooked. Keep covered in a warm place while
making the sauce.

Skim fat from the pan juices. Place juices in a small saucepan with
water, remaining 1/4 c cream, remaining port and cornstarch. Cook
until thickened, strain.

Slice pork thinly and place a tablespoon or two of sauce on each
serving. Remaining sauce should be available for guests to add more.

From: The Great Cooks of Australia Cookbook; Elisabeth King,
contributing editor to Australian Gourmet magazine, contributed this
dish.

Posted by: Joell Abbott 6/94

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Title: AUTUMN SOUP
Categories: Soups, Microwave
Yield: 4 servings

1 lb Lean ground beef
1 c Finely chopped onions
4 c Hot water
1 c Carrots, thinly sliced
1 c Celery, diced
1 c Potatoes, diced into
-1/2-inch cubes
2 ts Salt
1/2 ts Pepper
1 Bay leaf, crumbled
Few leaves dried basil
6 Whole fresh tomatoes, stems
-removed cut into eighths

1. Place ground beef, crumbled, into a deep, 3-quart. heat- resistant,
non-metallic casserole. Heat. uncovered, in Micro- wave Oven 5
minutes or until meat is browned. Stir occasionally. 2. Drain excess
fat. 3. Add onions and heat, uncovered. in Microwave Oven 2 minutes
or until onions are tender. 4. Add hot water, carrots, celery,
potatoes and seasoning. Mix thoroughly. 5. Heat, covered, in
Microwave Oven 10 minutes or until water comes to a boil. 6. Add
tomatoes to soup and heat, covered. in Microwave Oven 5 minutes or
until tomatoes are tender.

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Title: RICE-VEGETABLE ORIENTAL SALAD
Categories: Salads, Grains
Yield: 4 servings

1/2 c Cauliflower, chopped
1/2 c Broccoli, chopped
1/2 c Carrots, chopped or sliced
1/2 c Snow peas, chopped or sliced
1/2 c Onions, chopped or sliced
2 tb Soy sauce
2 1/2 c Cooked Quick Brown Rice
1 ts Cider vinegar
1 ds Ginger and lemon juice

Cut the vegetables into 1/2-inch cubes. Place the
vegetables in a heavy saucepan with the soy sauce.
Cover and simmer over low heat for 5 to 7 minutes
until the vegetables are barely tender. Cool and add
the remaining ingredients. Chill before serving.
Makes 4 servings.

Variations — Add 1/2 cup of the following: Sliced
water chestnuts, chopped mushrooms, bean sprouts,
pineapple chunks.

Source: Arrowhead Mills “Quick Brown Rice” tri-fold
Copyright 1987 Arrowhead Mills, Inc. (Reprinted with
permission) Electronic format courtesy of: Karen
Mintzias

—–

TOMATO CHEESE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
28 oz 2 undrained and chopped
2 T Butter
2 ea Stalks of celery diced
2 ea Cloves of garlic, minced
1/2 ea Sweet red pepper diced
2 T Butter
1/2 lb Mushrooms, chopped
1 ea Large cooking onion diced
2 T Flour
1 t White sugar
8 c Beef stock
1/2 t Basil
1/2 t Rosemary
1/2 t Thyme
3 oz Cream cheese
1 ea Salt and pepper to taste
1 ea Parsley for garnish

Place the tomatoes, with juice, in a buttered oven-proof baking dish.
Add the celery, garlic and red pepper and cover and bake in a 325
degree oven for 25 minutes. Saute the mushrooms and onion in the
second batch of butter in a large stock pot for about 8 minutes. While
stirring, slowly add the flour and sugar, blending until mixture is
very smooth. Add the stock, basil, rosemary and thyme, stirring until
soup comes to a boil. Add the contents of the baked tomato pan from
the oven and bring to a boil. Cover and simmer the soup for about 30
minutes. Meanwhile, in a food processor, blend the cream cheese, salt
and pepper until smooth. Slowly stir the cream cheese into the soup.
Garnish with chopped parsley. Yield: 12 hearty portions.

– – – – – – – – – – – – – – – – – –

NEUA DAET DIAO (FRIED SUN-DRIED BEEF)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Meats
Beef Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Beef
1 ea Garlic bulb
1 t Curry powder
1/2 t Pepper
1 T Oyster sauce
1 T Fish sauce
3 ea Coriander roots
1 T Sugar
2 T Whiskey
3 T Chili sauce

After washing the beef, cut it into slices about 1/3 inch thick.
Pound the garlic, coriander root, and pepper in a mortar. Add
the beef slices and work them around in the mixture. Add the fish
sauce, oyster sauce, whiskey, sugar, and curry powder, mix well,
and allow to marinate for one hour.
Arrange the slices of beef on a rack and leave in the sun for one
day. Turn occasionally.
Fry the sun-dried beef in hot oil and then drain. Serve with
sweet chili sauce.
Recipe from: The elegant Taste of Thailand, by Sisamon Kongpan
Pinyo Srisawat.

– – – – – – – – – – – – – – – – – –

Title: Amaretto Liqueor
Categories: Beverages
Yield: 1 recipe

1 c Granulated sugar
3/4 c Water
2 Dried apricot halves
1 tb Almond extract
1/2 c Pure grain alcohol
1/2 c Water
1 c Brandy
3 dr Yellow food coloring
6 dr Red food coloring
2 dr Blue food coloring
1/2 ts Glycerin

Combine sugar and 3/4 cup water in a small saucepan.
Bring to a boil, stirring constantly. Reduce heat and
simmer until all sugar is dissolved. Remove from heat
and cool.

In an aging container, combine apricot halves, almond
extract, grain alcohol with 1/2 cup water, and brandy.
Stir in cooled sugar syrup mixture. Cap and let age
for 2 days. Remove apricot halves. (Save apricot
halves, as they may be used for cooking). Add food
coloring and glycerin. Stir, recap and continue aging
for 1 to 2 months.

Re-bottle as desired. Liqueur is ready to serve but
will continue to improve with additional aging.

Variation: For a more prominent ‘bitter almond’
flavor, add 4 apricot nuts,** split in half, to basic
mixture. Leave in for 2 days to 2 weeks depending upon
depth of flavor desired. Remove and discard apricot
nuts. Continue as directed.

**Note: Apricot ‘nuts’ come from within the apricot
pit. You may split pits yourself or obtain them dried
at a health food store.

—–

In food processor put the garlic and chop fine. Add all
remaining ingredients except the oil. Blend until all is well
mixed. Slowly add oil while blending, then blend for 2
minutes.
Tear up one head of romaine lettuce into bitesize pieces. Mix
approx. 1/2 of dressing in. Sprinkle on 1/4 cup parmesan
cheese, 1/4 cup bacon bits and 1/2 cup croutons. Mix all and
serve. Store remaining dressing in the fridge. It will only
keep for about 5 days. It is best if dressing is made up in
the morning for dinner that night.

Title: BASIC WON TON
Categories: Chinese, Meats, Pasta
Yield: 1 servings

10 Chinese mushrooms, small
1/4 lb Prawns
5 Fresh water chestnuts (OR 7
– canned ones)
1/2 lb Ground pork
1 Green onion, finely chopped
1 pk Wonton skins
1 ts Salt
1/2 ts Sugar
1 ts Thin soy sauce
1 ts Oyster sauce
Dash of pepper
1 1/4 tb Cornstarch
1 sm Egg

Boil Chinese mushrooms for 10 minutes, rinse, squeeze
dry, cut off, and discard stems; then, chop into very
small pieces.

Shell, devein and wash prawns. Chop into very small
pieces

Peel and crush water chestnuts with the flat side of
the cleaver. If you don’t have a cleaver, chop the
water chestnuts into very fine pieces.

Combine mushrooms, prawns, water chestnuts, pork and
green onion.

Add all other ingredients and mix well. 1 teaspoon of
filling is used for each wonton.

* *
*

With one corner of the skin toward you, place 1
teaspoon of filling about an inch from the corner.

Fold one corner to cover the filling.

Told once more…about 3/4 inch.

Turn the won ton so that the triangel is toward you.
Dampen the left corner with a little water.

Swing the right corner away from you and place it on
top of the dampened left corner. As you make this
fold, simultaneously pull the filling toward you with
your middle finger. You should finish with a little
“hat-like” effect.

SOURCE: Chopstick, Cleaver and Wok.

—–

Pastry for two 1-crust 9-inch pies, prebaked for 5 minutes, and cooled
6 large eggs plus 2 egg yolks
1 c fresh lemon juice (5 to 6 lemons)
1/2 c fresh orange juice (1 large orange)
1 1/2 c sugar
1 c heavy cream
1 t vanilla extract
1/2 t grated lemon zest
speck of salt

Slowly beat together the eggs, lemon juice, orange juice, sugar,
cream, vanilla, lemon zest, and salt until the mixture is combined
but no bubbles or froth has formed.

Pour the mixture into the baked shells and take 30 to 35 minutes or
until the filling is deep golden on top.

Cool thoroughly on a rack before serving.

Recipe by Marcia Adams

Makes 2 9-inch pies.