LETTUCE WITH POMEGRANATE PINE NUTS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Pine nuts
10 ea Spinach leaves, rinsed
— trimmed
5 c Leafy green lettuce, torn
2 tb Extra-virgin olive oil
Salt pepper
1/4 c Pomegranate seeds
2 tb Lemon juice

Place pine nuts in a skillet toast them over a moderate heat until golden
brown. Stir constantly, set aside. Roll spinach leaves into a tight cigar
shape cut crosswise into 1/8″ chiffonade or shreds. Combine lettuce
spinach in a salad bowl. Drizzle with oil, season with salt pepper, toss
to mix. Sprinkle with pomegranate seeds, pine nuts lemon juice.

Yamuna Devi, “Yamuna’s Table”

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Title: The Next Best Thing To Robert Redford
Categories: Cakes
Yield: 16 servings

1 c Flour 1 pk Cool whip (9 oz
size);thawed
1/2 c Margarine 1 pk Instant vanilla pudding
(lg)
1 c Pecans; finely chopped 1 pk Instant chocolate
pudding (l
1 pk (8 oz) cream cheese;softened 3 c Milk; cold
1 c Sugar Grated Chocolate candy bar

Prepare bottom crust by mixing together flour, margarine and pecans until
crumblike. Press mixture into greased 13×9″ baking pan. Bake at 350~F for
15 to 20 minutes until lightly golden. Cool. Beat cream cheese with sugar
until smooth. Fold in half of Cool Whip. Spread mixture over cooled crust.
Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and
thickened. Spread over cream cheese layer. Spread remaining Cool Whip over
top. Sprinkle with grated chocolate. Cover and refrigerate overnight.

—–

1 pt. whipping cream
1 14-oz bar of Lindt bittersweet chocolate
1-2 tbsp liqueur (orange or hazelnut is nice)

Slowly, with stirring, melt the chocolate with the cream. When smooth,
stir in the liqueur of your choice. Very nice with strawberries or
fresh pineapple chunks! And, it stayed “fluid” without the need of a
flame under my fondue pot.

Angel Food Summer Pudding

Recipe By : Great American Home Baking
Serving Size : 8 Preparation Time :0:25
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 prepared angel food cake
FILLING
2 cups fresh strawberries — hulled quartered
2 cups fresh blueberries
2 cups fresh raspberries
2 cups fresh blackberries
1/4 cup sugar
1/4 cup orange-flavored liqueur or orange juice
2 teaspoons grated lemon peel
TOPPING AND GARNISH
1 cup heavy cream
4 teaspoons cofectioners’ sugar
whole fresh berries
sprigs of mint

1. To prepare filling, in a medium saucepan, mix together berries, sugar,
liqueur, and lemon peel.

2. Cook over medium heat, stirring occasionally, until berries are soft and
sugar has dissolved, 5 to 8 min. (Do not overcook.) Let cool.

3. Using a serrated knife, trim cake of any browned edges. Cut cake into
1/2 inch slices; cut slices into triangles.

4. Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffle
dish with three-quarters of the cake. If necessary, fill any gaps with small
pieces of cake.

5. Spoon filling into the cake-lined bowl. Top with remaining cake
triangles, covering berries completely.

6. Place a plate, just slightly smaller than the bowl’s diameter, on top of
pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or
overnight.

7. Remove plate and can. Carefully unmold pudding onto a serving plate.

8. To prepare topping, beat cream at medium speed until soft peaks form.
Beat in confectioners’ sugar.

9. Spoon cream mixture into a pastry bag fitted with a large star tip; pipe
small mounds of cream mixture on top of pudding. Garnish with fresh berries
and sprigs of fresh mint.

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NOTES : Sinfully delicious, this puding just gets better as it sits (which is
never very long). You can substitue frozen berries for fresh ones.

Title: Diabetic Info on Usa Food Exchanges
Categories: Diabetic, Info/help
Yield: 1 info/help

List 1: Starch/Bread Exchange. Each item in this list contains
approzimately 15 grams of carbohydate, 3 grams of protein, a trace of
fat, and 80 calories. You can choose your Strach Exchanges from any
items on this list. If you want to eat a Strach food that is not on
this on this list…the general rule is that:

1/2 cup of cereal, grain, or pasta is one serving.
1 ounce of a bread product is one serving. (about 1 slice)

List 2: Meat Exchanges. Each serving of meat and substitutes on
this contains about 7 grams protein. The amount of fat and number of
calories vary, depending on what kind of meat or substitute you
choose. There is 3 parts based on the amount of fat calories. LEAN
MEAT, MEDIUM-FAT MEAT, HIGH-FAT MEAT.
=============================================================
LEAN MEAT CAR: 0 PROTEIN 7g FAT: 3g CALORIES: 55
MEDIUM-FAT MEAT CAR: 0 PROTEIN 7g FAT: 5g CALORIES: 75
HIGH-FAT MEAT: CAR: 0 PROTEIN 7g FAT: 8g CALORIES: 100
==============================================================
List 3: Vegetable Exchange: List contains about 5 grams of
carbohydrate, 2 grams protein, and about 25 calories: Unless other
wise noted, the serving size for vegetables (1 Vegetable Exchange) is:

1/2 cup of cooked vegetables or vegetable juice. -=OR=-
1 cup of raw vegetables.

List 4: Fruit Exchanges: List contains about 15 grams of
carbohydarate and about 60 calories.

1/2 cup of fresh fruit or fruit juice -=OR=-
1/4 cup of dried fruit.

List 5: Milk Exchange: Each serving of milk or milk products on this
list contains about 12 grams of carbohydrate and 8 grams of protein.
List is divided into 3 parts based on the amount of fat and calories:
skim/very low-fat milk milk, low-fat milk and whole milk.
===================================================================
Skim/very low-fat CAR: 12g PROTEIN: 8 FAT: TRACE CALORIES: 90
(This is like a skim milk or any other skim/very low-fat)
Low-fat CAR: 12g PROTEIN: 8 FAT: 5 CALORIES: 120
(This is like a 2% milk)
Whole CAR: 12 PROTEIN: 8 FAT: 8 CALORIES: 150
(This is like plain old whole milk)
======================================================================
= List 6: Fat Exchanges: Fat list contains about 5 grams of fat and 45
calories. The foods in the fat list contain mostly fat, although
some item may also contain a small amount of protein. All fats are
in calories and should be carefully measured. We all should eat
unsaturated fats instead of saturated fats.

Free foods: A free food is any food or drink that contains a fewer
than 20 calories per serving. You can eat as much as you want of
those items that have no serving size specified. You may eat two or
three servings per day of those items that have a specific serving
size. Be sure to spread them out through the day.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S and Katharine Middleton Brought to you and yours via

MMMMM

Title: Quick Raisin Bread
Categories: Bread Osg1966
Servings: 1

2 c Flour
2 ts Baking powder
1/4 ts Baking soda
3/4 ts Salt
1/3 c Sugar
1 c Raisins
2 c Cereal flakes
1 ea Egg
1 1/2 c Buttermilk
4 tb Shortening; melted

Dredge raisins in small amount of flour, sift dry ingredients together
and add raisins and cereal. Beat eggs slightly, add milk and melted
shortening, blend well with first mixture but do not overmix. Bake in
greased loaf pan 350 F. about 1 hour.

Note: Type of cereal not given, corn or bran could probably be used.

Source: Ruth Hutchinson, Marathon Grange, Clermont County, OH
—–

Title: Cream Of Mushroom Soup
Categories: Soups Vegetables Main dish
Servings: 4

4 tb Butter
1/4 c Onion; Finely Chopped
1/2 lb Fresh Mushrooms; Fine Chop
1 tb Unbleached Flour
2 c Chicken Broth
1/2 c Heavy Cream
1 x Salt Pepper; To Taste

Melt the butter in a pot and add the onion and mushrooms. Cook over low
heat for 15 minutes, stirring occasionally. Sprinkle with the flour and
cook for a few minutes more. Slowly add the stock, and heat, stirring,
until it reaches the boiling point. Reduce the heat and simmer for 20
minutes. Stir in the cream and season to taste. Reheat before serving.

COLD MUSHROOM SOUP: Use an additional 1/4 cup of heavy cream and chill.
Adjust the salt and serve in cold soup bowls with chives sprinkled on top.

—————————————————————————–

Title: Papayas with Shrimp
Categories: Shrimp, Salad
Yield: 4 servings

1 1/2 c Cooked shrimp, peeled and
Deveined and cut into chunks
1/2 c Mayo
2 tb Lemon juice]
1/8 ts Curry powder
1 tb Minced chutney
Salt and pepper to taste
2 Ripe papayas
Lime wedges

1) Mix shrimp, mayo, lemon juice, curry powder, chutney, salt and
pepper together.

2) Cut papayas in half and remove seeds.

3) To serve, pile shrimp salad into papaya halves. Garnish with lime
wedges.

MMMMM

Emily’s Bean Soup

Recipe By : Just a Matter of Thyme – Among Friends
Serving Size : 8 Preparation Time :1:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Ground chuck
1 onion — chopped
3 cans Ministrone (10-oz)
2 cans tomatoes with green chilis (Rotel)
2 cans Ranch Style Beans (15 oz)

Brown meat with onion and drain off fat. Combine with the other ingredients an
d simmer for 1 hour.

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Per serving (excluding unknown items): 232 Calories; 18g Fat (70% calories from
fat); 15g Protein; 2g Carbohydrate; 64mg Cholesterol; 59mg Sodium
Food Exchanges: 2 Lean Meat; 1/2 Vegetable; 2 Fat

Couscous Salad W/Saffron Currants

Recipe By : Caprial’s Cafe Favorites, Chef Caprial Pence, pg 54
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Salads/Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C Vegetable Stock, Home Made — 750mL, 24 fl oz, or
— chicken stock,
— home made
Pinch Saffron
Salt And Pepper — to taste
1 1/2 C Couscous — 330g/10 oz
1 Med Red Onion — julienned
2 Cloves Garlic — chopped
1 Lg Tomato — seed, dice
1 Tsp Fresh Ginger Root — chopped
1/3 C Currants — 60g/2 oz
1 Tbsp Fresh Cilantro — or parsley, chopped
2 Limes — juice of
1 Tbsp Olive Oil — to 2 T
Salt And Pepper — to taste

See recipe for making vegetable stock, home or chicken stock, home made.

NOTE: Original recipe called for 1/3 C olive oil/155 mL/5 fl oz.

Couscous is a tiny pasta that has long been popular in North Africa and is so
quick and easy to make. You can add ingredients to this list or omit items if
you don’t care for them, this is such an adaptable salad or side dish.

In a med saucepan over high heat, bring the stock and saffron to a boil and
season with salt and pepper. Place the couscous in a large nonreactive bowl
and pour the boiling stock over it. Cover and set aside for 1- min, or until
all the liquid has been absorbed. Fluff the couscous up with a fork and set it
aside.

In a med bowl, mix together the onion, garlic, tomato, ginger, currants,
cilantro and lime juice. Slowly whisk in the olive oil and season with slat
and pepper. Pour the mixture over the couscous and mix well.

Serve the Couscous Salad at room temp.

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NOTES : Cal 290.3
Fat 3.2g
Carb 59.2g
Dietary Fiber 7.3g
Protein 8.9g
Sodium 260mg
CFF 9.6%