Title: Noodle Bake
Categories: Diabetic, Pasta
Yield: 1 servings

2 oz Cheddar Cheese, cubed 1/2 c Noodles, cooked
1/4 c Milk -Salt
1/2 c Green beans, canned, -Pepper
-drained -Paprika

Melt Cheese in milk in small saucepan over low heat; blend until
smooth. Combine with beans, noodles, salt, and pepper. Place in
individual casserole; sprinkle with paprika. Bake in moderate oven
(350 degrees F.) 25 minutes, or until brown. NOTE: Macaroni, rice, or
spaghetti may be substituted for noodles.

MMMMM

Title: LICHEES SORBET
Categories: Chinese, Desserts
Yield: 4 servings

2 lb Fresh lichees fruit
– peeled and pitted
3/4 c Sugar
1/4 c Fresh orange juice

———————-RASPBERRY SAUCE———————-
2 c Fresh raspberries
1/4 c Sugar

IN A BLENDER, puree the lichees fruit. Add the sugar
and orange juice and freeze according to the ice-cream
maker’s instructions. Puree the raspberries in a
blender. Strain into a small bowl through the
fine-mesh strainer. Mix in the sugar. Refrigerate
until ready to use. To serve, make a pool of raspberry
sauce on a small plate and add the sorbet in the
center.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

—–

Title: Kick-Butt Super Bowl Pizza
Categories: Miamiherald, Pizza
Yield: 8 Servings

1 tb Olive oil
5 cl Garlic; coarsely chopped
3 tb Tomato sauce
1 ts Dried oregano
1 ts Dried basil
4 oz Ground Italian sausage
1 ts Fennel seeds
1 Pre-made 12″ pie crust
4 oz Grated mozarella
4 oz Grated gruyere
4 oz Grated romano

Preheat oven to 450 degrees.
Heat oil in a skillet over medium heat. Saute garlic
until soft, 3-4 minutes.
Remove the pan from the heat, and stir in the tomato
sauce, fennel, oregano and basil. Spread over the
pizza crust, adding more tomato sauce if needed to
cover. Break up the sausage into peanut-sized pieces
and add a couple of fennel seeds to each. Wipe out
the skillet and saute the sausage over medium heat
until nearly cooked, 6 – 8 minutes. Scatter over
pizza. Sprinkle on grated cheeses, all the way to the
edge. Bake at 8 to 12 minutes, until cheese is melted
and crust browned.

Per serving: 423 cal; 22g pro, 28g carb, 24g fat (50%),
64mg chol, 945mg sodium

Source: Miami Herald, 1/25/96
format by Lisa Crawford

—–

Title: Turkey Noodle Soup
Categories: Diabetic, Poultry, Main dish, Soups/stews, Crockpot
Yield: 6 servings

MMMMM—————————STOCK——————————–
1 All bones from roast turkey 1 Stalk celery; chopped
7 c Water 1 Onion; quartered
1 Bay leaf;

MMMMM—————————-SOUP———————————
1/4 c Broken noodles; 1/2″ pieces 1 ts Dried basil;
1 Celery; Stack leaves, chop 1 ts Dried thyme;
1 Carrot; chopped 1 ds Hot pepper sauce;
3 Green onions; sliced Salt to taste
1/3 c Zucchini; grated Freshly ground pepper

My note: Remove bones from turkey or chicken before serving and
refrigerate or freeze until you have time to prepare the soup. I like
to do it the next day, if possible, and make a batch of crackers
while the soup is cooking.

STOCK: In stockpot or large saucepan, combine bones, water, bay leaf,
celery and onion. (Skin and drippings may be included, if desired.)
Simmer, covered about 4 hours. Strain, reserving stock. Let bones
cool, pick out any meat and add to the stock.

SOUP: In stockpot or saucepan, bring stock to boil; add noodles and
simmer for 5 minutes. Add celery, carrot, green onions, zucchini,
basil and thyme. Simmer for 10 minutes. Stir in hot pepper sauce,
season with salt and pepper to taste. Makes about 4 1/2 cups.

3/4 cup serving – 91 calories, 1 1/2 protein, 1/2 fruit vegetable
choice 5 grams carbohydrate, 11 grams protein, 3 grams fat 137 mg
sodium, 32 mg cholesterol

Source: The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart
Foundation 1988. Shared but not tested by Elizabeth Rodier, Nov 93

VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if
you start without bones For a main course, add 19 oz can chickpeas or
kidney beans, drained. Other additions: green peas, chopped spinach,
asparagus, broccoli, potato, squash or turnip.

MMMMM

POTATO-SORREL SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
7 c Water
3 md Leeks — the white parts only
– chopped or cut
– into 1/4-inch rounds
6 c Loosely packed sorrel leaves
-the stems removed and
– leaves roughly chopped
1/2 ts Salt (to taste)
1 1/2 lb Red potatoes — quartered
– lengthwise thinly sliced
Freshly ground pepper
Creme fraiche
1 tb Chives
– thinly sliced or snipped

This is a rather rustic soup. For a more refined
version, pass it through a food mill before serving.

MELT THE BUTTER IN A SOUP POT and add 1/2 cup water.
Add the leeks, sorrel and salt, then cook gently,
covered, for 5 minutes over medium-low heat. Add the
potatoes and cook another 10 minutes, stirring
occasionally, then pour in the rest of the water and
gradually bring the soup to a boil. Lower the heat and
simmer until the potatoes are tender, about 30
minutes. Once the potatoes are soft, help break them
down by pressing them against the side of the pan,
making the soup as rough or smooth as you like. Or, if
you prefer, pass the soup through a food mill. Taste
the soup for salt and add more, if necessary. Serve
with freshly ground pepper, a spoonful of creme
fraiche swirled in and a delicate sprinkling of chives
over the top. If you’ve got garden chives and they’re
in bloom, separate the individual flowers at the base
and sprinkle on a few along with the green stems.

– – – – – – – – – – – – – – – – – –

WHITE AND WILD RICE STUFFING – COUNTRY LIVING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c (1/2 stick) butter or
-margarine
1 1/2 c Uncooked wild rice, rinsed
1/2 c Chopped celery
5 1/2 c Water
1 13-3/4 or 14-oz can
-chicken broth
1 Bay leaf
1 t Salt
1 t Dried oregano leaves
1/4 ts Ground black pepper
1 1/2 c Uncooked long-grain
-white rice
1 c Chopped, unpeeled red
-apple
1/2 c Chopped green onions

1. In heavy 4-quart saucepan or Dutch oven, heat
butter. Add wild rice and celery. Saute until lightly
browned. Add water, broth, bay leaf, salt, oregano,
and pepper to saucepan. Heat to boiling; cover and
cook over low heat 25 minutes.

2. Stir white rice into wild rice; cook, covered,
until rice is tender- about 20 minutes longer. Fold in
appie and green onions.

3. Set stuffing aside just until cool enough to stuff
neck and body cavities of turkey. Or spoon into
greased 2 1/2-quart casserole; cover and bake at 325’F
about 20 minutes or until apples are tender.

MAKES ENOUGH FOR 12 TO 14 lb TURKEY

Country Living Holidays/92 Scanned fixed by Di Pahl

– – – – – – – – – – – – – – – – – –

CLASSIC SWISS FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove garlic, halved
8 fl Dry white wine
1 t Lemon juice
8 oz Grated Gruyere cheese
8 oz Grated Emmental cheese
1 t Cornflour
1 tb Kirsch
Pieces of cubed French
-bread, to serve

Method:

Rub the inside of the fondue pot with cut clove of
garlic. Pour in wine and lemon juice and heat gently
until bubbling. Reduce the heat to low, and gradually
stir in grated cheeses, then continue to heat until
cheeses melt, stirring frequently. (This stage can
take a looooong time.) In a small bowl, blend
cornflour smoothly with kirsch, then stir into cheese
mixture and continue to cook for 2-3 minutes until
mixture is thick and smooth, stirring frequently. Do
not allow fondue to boil. Serve with the bread.

(Serves 4-6)

– – – – – – – – – – – – – – – – – –

Title: CANDIED GRAPEFRUIT
Categories: Fruits/nuts, Desserts, Candies
Yield: 1 servings

3 Plump, pink grapefruit,
– preferably organic
2 1/2 c Sugar
1 1/4 c Water
2 tb Corn syrup
Superfine sugar; for coating
5 oz Semisweet chocolate
1 tb Butter

SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice fruits
and cut halves again in half. Place peels in large pan, cover them with
cold water and bring to boil. Simmer 25 minutes. Remove peels and let them
cool until they are easy to handle. Hold peels firmly against counter and
gently scrape away most of white pith just below skin. Cut cleaned peels
into strips with knife or scissors as narrow or wide as you like. In
2-quart saucepan, mix together sugar, water and corn syrup. Bring to boil.
When syrup is clear, add peels, lower heat and cook slowly until peels are
translucent, about 1 hour. Set cake rack over baking sheet. Remove peels a
few at a time and spread them out on rack to drain about 15 minutes. While
they are draining, thickly cover large plate with super- fine sugar. Set
several pieces at a time in sugar and turn them to coat them. When evenly
coated, set them aside on another plate or piece of parchment paper thinly
coated with sugar. This process will need to be done in several batches. If
sugar become lumpy with beads of syrup, pass it through a strainer, then
continue using it. Set aside sugared peels about 1 hour or until they are
dried. Carefully package them in tin or plastic container and store either
in cupboard or refrigerator. To dip peels in chocolate, melt semisweet
chocolate over simmering water along with butter. Stir well to ensure that
mixture is smooth before removing from heat. Dip each rind into chocolate,
coating most of it but leaving a little “handle” to grasp. Or, completely
immerse each rind in chocolate, then remove with 2 forks or pair of
chopsticks. Set slices on parchment paper or cake rack and place in cool
place to harden. Once chocolate has set, pieces can be stored in
refrigerator. Chocolate will discolor when it cools but will become dark
and glossy again once brought to room temperature. Makes 3 Cups

—–

Title: CHINESE ALMOND COOKIES #2
Categories: Chinese, Cookies
Yield: 36 servings

2 c Flour
1/2 ts Baking soda
3/4 ts Baking powder
1 Egg
1/2 lb Lard
1/2 c Brown sugar, packed
1/2 c Sugar
1/2 ts Almond extract
Blanched whole almonds
1 Egg yolk (or double amt.)

Sift flour with soda and baking powder. Beat egg and
lard together. Add sugars and almond extract.
Gradually mix in dry ingredients until well blended.
For each cookie, roll 1 tablespoon dough into ball.
Place on ungreased baking sheets and press 1 almond in
middle of each. Brush with beaten egg yolk and bake at
350F 15 to 20 minutes.

(C) 1992 The Los Angeles Times

—–

UPSIDE-DOWN ORANGE BISCUITS W/VARIATION

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
2 cups All-purpose flour
1 tablespoon Baking powder
1/2 teaspoon Salt
3 tablespoons Shortening
3/4 cup Milk
2 tablespoons Butter or margarine — soft
1/4 cup Sugar
1 teaspoon Ground cinnamon
TOPPING
1/2 cup Sugar
1/2 cup Orange juice
3 tablespoons Butter or margarine — melt
2 teaspoons Orange peel — grate
TOPPING FOR VARIATION
1 cup Confectioners’ sugar
1 tablespoon Butter or margarine — melt
5 ts milk — (5 to 6)
1/8 teaspoon Vanilla extract

Combine flour, baking powder or salt; cut in shortening until mixture resembes
coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured
surface; knead gently 10 to 12 times. Roll into a 15×12″ rectangle. Spread with
butter. Combine the sugar and cinnamon; sprinkle over butter. Roll up
jelly-roll style, starting from the short end. Cut into 12 equal slices. Place,
cut side down, in a greased 9″ round baking pan. Combine topping ingredients;
pour over biscuits. Bake at 450~ for 20 to 25 minutes or until lightly browned.
Cool in pan 5 minutes; invert onto a platter and serve warm.

VARIATION-Use 4 tb butter instead of 3 tb shortening in biscuit dough. Knead
8 to 10 times. Roll into an 11×8″ rectangle. Brush with 1 tb melted butter.
Combine 1/4 c sugar and 1 ts ground cinnamon and spread on butter. Prepare as
above baking in an 8″ square pan, brushed with 1 tb melted butter. Bake for 18
to 20 minutes. Combine sugar, butter, milk and vanilla extract; spread over
warm biscuits. Serve immediately.

Source: .

– – – – – – – – – – – – – – – – – –