Title: Maui Burgers
Categories: Diabetic, Main dish, Meats, Sandwiches
Yield: 4 servings

1 lb Extra-lean ground beef; 4 sl Fresh Pineapple; or
1 cl Garlic; minced -Canned water-packed
2 Scallions; minced -Unsweetened pineapple
1 ts Fresh ginger; minced 1 ts Worcestershire sauce;
1 tb Low-sodium soy sauce; 4 sl 1 oz french bread

Mix the beef, garlic, scallions, ginger, and soy sauce together and
form in 4 patties of equal size about 3/4″ thick. Grill or broil 4″
from souce of heat, for 7 minutes for medium-rare turning once. While
burgers are grilling, brush 4 slices of fresh or canned water-packed
unsweetened pineapple with 1 ts Worcestshire sauce. Grill until
pineapple is heated through and seared with grill marks, about 6
minutes (2 minutes for canned pienapple). Serve each patty open-face
ib a 1 oz toasted slice of French bread, topped with grilled slice,
and garnished with 1 tb minced green bell pepper.
Joslin Food Exchange per serving: 2 MEDIUM-FAT MEAT EXCHANGES + 1 1/2
BREAD/STARCH EXHANGES
CAL: 282; PRO: 20g; CAR: 23g; FAT: 13g (CAL: FROM FAT 41%) FIB: TRACE
CHO: 53mg; SODIUM: 401mg: POTASSIUM: 307mg;

Souce: Joslin Diabetes Gourmet Cookbook

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NACHO CHEESE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk (5.25 oz.) dry au gratin
-potatos
1 cn (15.25 oz.) whole kernel
-corn–undrained
1 c Picante sauce
2 c Water
2 c Milk
1 1/2 c Grated Cheddar cheese
1 cn (2.25 oz.) sliced ripe
-olives–drained

Tortilla chips

In a large saucepan combine potatos, corn, picante sauce and water. Bring
to a boil; reduce heat, cover and simmer for 25 minutes or until potatos
are tender, stirring occcasionally. Add dry cheese sauce mix from au
gratin potato package, milk, cheddar cheese and olives. Cook until cheese
is melted and soup is heated through, stirring occasionally.

Serve with chips.

Makes 8 cups.

Posted by Bob Stein. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: SPICY CHINESE PEANUT BUTTER SAUCE
Categories: Chinese, Condiment
Yield: 6 servings

1/4 c Hot water
1/2 c Smooth peanut butter
1/3 c Soy sauce
1/4 c Lemon juice
1 ts Cayenne pepper
1 ds Of Tabasco sauce (optional)
1/4 c Brown sugar or honey
1/4 c Sherry

Combine all ingredients. Serve over Chinese pork
dumplings or pasta.

—–

Title: Coffee-Fig Delight
Categories: Desserts
Yield: 6 servings

8 Stewed California dried figs
2 c Milk
1 tb Instant coffee
1 pk Vanilla pudding
1/2 c Chopped nuts

———————————-TOPPING———————————-
1 c Heavy cream
2 ts Instant coffee
1 tb Hot water
1 ts Vanilla
1/2 c Confectioners’ sugar

With scissors, snip stems off figs, then cut into tiny pieces. Place figs
and milk in saucepan with first measure of instant coffee and vanilla
pudding. Stir over low heat until pudding thickens. Add chopped nuts.
Chill and place in dessert glasses. Just before serving, whip cream until
almost stiff. Dissolve coffee in hot water. Cool and add to cream with
vanilla and sugar. Fold in gently but thoroughly. Serve on top of very
cold pudding.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Title: VIENNESE CHOCH. TORTE PASSOVER
Categories: Jewish, Desserts, Holiday, Ethnic
Yield: 1 servings

8 Eggs seperated
1 c Sugar
2 oz Semisweet choch melted coold
1/4 c Fresh orange jice
1 ts Grated orange rind
2 c Ground walnuts
1/3 c Cake meal
1/3 c Potatostarch
2 Oranges peeled sectioned

——————————-ORANGE FILLING——————————-
10 oz Jar Apricot preserves
1 Orange peeled and section

——————————CHOCOLATE GLAZE——————————
1/2 c Orange juice
6 oz Semisweet chocolate broken

Preheat oven to 250 degrees Have an ungreased 10-inch tube pan 4 1/2 in
high.
Beat egg yoks with 1/2 c sugar until very thick. Blend in chocolate,
orange juice and rind. Mix 1c nuts with cake meal and potato starch. Fold
into yolk mixture.
With clean dry beaters, beat whites untill foamy. Gradually beat in
remaining 1 2 c. sugar untill stiff peaks form. Gently fold yolk mixture
into beaten whites. Turn into tube pan and bake 55 to 60 min., untill cake
tests done.
Invert pan on rack and let cake hang untill completely cool. Remove from
pan and slice cake in half horizontally. Spread orange filling over top of
bottom half. top with second layer. Coat cake with glaze. Garnish with
remaining 1 c. nuts and the orange sections.

Orange filling melt preserves; stir in orange
sections. cool 5 min.

Chocolate glaze

heat orange juice. remove from heat, add chocolate, stiring until melted
smooth. cool 5 min.

—–

Title: ENCHILADAS SUPREMAS
Categories: Vegetarian, Vegan, Main dish, Tex-mex
Yield: 6 servings

1 lb Tofu, firm
1/4 c Tamari
2 tb Peanut butter, unsalted,
-smooth
2 tb Tomato paste, unsweetened
1 tb Olive oil
2 md Onions; finely chopped
1 md Bell pepper, green; seeded
-and finely chopped
1 Chili pepper, hot, fresh;
-seeded and minced
2 Garlic cloves; minced
2 Corn ears; kernels cut off
-the cob OR
1 1/2 c Corn, frozen; thawed
16 oz Tomato sauce, canned, un-
-sweetened
16 oz Tomato puree, canned, un-
-sweetened
2 tb Chili powder, or to taste
1 ts Oregano, dried
1 ts Cumin
12 Tortillas, corn
Canola oil, for brushing the
-tortillas
1/2 c Olives, black; pitted,
-chopped

Drain and rinse the tofu. Put the tofu in a plastic
bag or container, close it tightly, and freeze until
the tofu is frozen hard. Remove the bag or container
from the freezer and put it in a bowl of hot water, or
let the tofu thaw at room temperature. Gently squeeze
the water from the tofu with your hands, and then
squeeze it between tow kitchen towels. Cut the tofu
into 1/4 inch cubes.

In a large bowl, stir the tamari, peanut butter, and
tomato paste until blended.

Heat the olive oil in a large frying pan over medium
heat. Add the tofu, onions, bell pepper, chile pepper
and garlic. Cook until softened, about 6 minutes. Stir
into the tamari mixture. Stir in the corn.

In a medium bowl, combine the tomato sauce, tomato
puree, chili powder, oregano and cumin.

Preheat the oven to 350 degrees. Lightly oil a 9- by
13-inch baking dish.

Spread about 1 cup of the tomato sauce over the
bottom of the baking dish.

Heat a dry frying pan or griddle over medium heat.
Brush each tortilla lightly on both sides with oil.
Add the tortillas, one at a time, to the pan or
griddle and beat for about 15 seconds on each side so
they are warm and flexible. Put 1/2 cup of the
tofu-vegetable mixture in the center of each tortilla.
Roll up tightly and place in the baking dish seam
side down. Pour the remaining tomato sauce over the
enchiladas. Cover with aluminum foil, and bake until
bubbling, 30 to 35 minutes.

Scatter the chopped black olives over the enchiladas
and serve hot.

May All be Fed by John Robbins/MM by DEEANNE

—–

FALL FEAST – CORN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Vegetable oil
3 sl Bacon, chopped
1 sm Onion, 1/2-inch dice
1 c New potatoes, 1/2-in dice
1/2 c Celery, 1/2-inch dice
1/2 c Green pepper, 1/2-in dice
2 c Chicken stock
1 c Milk
1 tb Fresh thyme, chopped, or
1/2 ts dried thyme
2 c Corn
1/4 c Whipping ream
2 tb Fresh parsley, chopped
Salt
Pepper
Hot pepper sauce

On medium heat, heat oil in pot and add bacon. When
bacon has released its fat, add onion and potatoes and
saut for 2 minutes.

Add celery and green pepper and saut another minute.

Add stock and bring to boil. Add milk, thyme and
simmer together for 10 minutes or until vegetables are
crisp-tender.

If using ear of corn: with a knife, slice corn kernels
into bowl and reserve together with can corn liquid.
Add corn to soup pot, together with whipping cream,
and simmer for 5 minutes more or until corn is tender.

Stir in parsley. Season well with salt, pepper and hot
pepper sauce [to taste].

Serve with semi-dry Riesling wine.

Source: Food Drink magazine, Autumn 94, by Liquor
Control Board of Ontario, Canada. Article by Lucy
Waverman

Fall Feast menu:
Fall Feast – Corn Chowder [above]
Fall Feast – Pork Tenderloin with Fall Vegetables
Fall Feast – Homestyle Potatoes
Fall Feast – Pavlova [should be made ahead]

[-úMÿ PA_Meadows@msn.com

– – – – – – – – – – – – – – – – – –

Title: SESAME SOY DIP
Categories: Chinese, Condiment
Yield: 14 servings

1/4 c Light soy sauce
2 ts Sesame oil
2 tb Rice vinegar or white
-vinegar

Combine all ingredients in a small bowl; mix well.
Makes about 1/4 c.

—–

Title: OLD ENGLISH SPICE CAKE WITH CURRANT HARD SAUCE
Categories: Cakes, Ceideburg 2
Yield: 1 servings

MMMMM—————————-CAKE———————————
1 c Unsalted butter (225g)
2 c Sugar (400g)
4 lg Eggs
3/4 c Milk (180ml)
3 c Unbleached white flour
-(300g)
1/4 c Hot water (60ml)
2 ts Baking powder
1/2 ts Threads
1/2 ts Vanilla extract
2 ts Caraway seeds
g Zest of one lemon AND one
-orange
1/2 ts EACH of ground cinnamon,
-cloves, mace and nutmeg

MMMMM———————CURRANT HARD SAUCE————————–
1/2 c Unsalted butter (1 15g)
1/4 lb Cream cheese (60g)
3/4 c Confectioners’ sugar (75g)
2 tb Lemon juice
1/2 ts Saffron threads
1 ts Vanilla extract
1/4 c Yellow raisins (45g)
1/4 c Currants (45g)

Here I adapted an 18th century English spice cake recipe which also
makes nice cupcakes.

Powder saffron, work into butter. Cream butter and sugar, add eggs,
one at a time. Add vanilla and caraway. Sift together dry
ingredients. Add dry ingredients to batter alternately with milk. Mix
in zest. Pour into greased, floured sheet cake or cupcake pan.
Preheat oven and bake at 350F (175C) for about 1 1/4 hrs. Check
after 1 hour. Cool in pan for 10 minutes, then on rack. Serve with
dollop of Currant Hard Sauce.

CURRANT HARD SAUCE:

Powder saffron, work into chilled cream cheese. Cream together
butter and cheese. Beat until light and fluffy. Mix in remaining
ingredients and chill. Serve at room temperature.

From “Wild About Saffron++A Contemporary Guide to an Ancient Spice”,
by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle,
Daly City, Ca., 94105. 1987.

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Title: Hot Shrimp Salad on Crostini
Categories: Salads
Yield: 1 servings

2 Ripe plum tomatoes, cut into
-8 pieces each
1 sm Bunch of watercress, washed
-and dried
1 T Olive oil
1/2 t Olive oil
4 oz Shrimp, peeled, deveined
-and cut in half crosswise
1 t Tiny capers, drained
1 t Fresh lemon juice
Coarse salt to taste
Freshly ground black pepper
-to taste
1 sl Crusty peasnt bread, toasted
-(1/2″ thick)
1 Garlic clove, halved

Most people hate to clean shrimp, but these days they’re sold peeled
and deveined. Or buy a pound of shrimp when you have some extra time,
clean them and freeze in 1/4 pound portions to have on hand. It’s
less expensive that way!

1. Place tomato pieces in a bowl.

2. Pinch off delicate stems and leaves from bunch of watercress to
measure 1/2 cup; reserve.

3. Heat 1 tablespoon oil in a nonstick skillet over high heat. Add
shrimp; cook 4 minutes, stirring and shaking skillet. When cooked
through, add to tomatoes.

4. Toss capers and lemon juice with tomatoes and shrimp. Season with
salt and pepper to taste.

5. Brush one side of toast (crostini) with remaining teaspoon oil.
Rub oiled side of toast with garlic, cut-side down, using both halves
of garlic or to taste.

6. Place toast in the center of a large dinner plate. Spoon shrimp and
tomatoes over toast. Top with watercress and serve immediately.

Serves one: 371 calories, 19 grams fat, 173 milligrams cholesterol.

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