Title: Radish Spread
Categories: Cheeses, Dips, Herb/spice, Spreads, Vegetables
Yield: 1 cup

12 sm Radishes
2 tb Dill or basil, fine chopped
8 oz Cream cheese
Lemon juice (opt’l.)

Wash and trim radishes. In a food processor fitted with a steel
blade, grate radishes and herbs briefly. Blend in cream cheese and
lemon juice. Refrigerate. Serve on crackers or thin slices of bread.

Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog,"
Vol. 9, No. 1. Spring 1992. Pg. 48. Posted by Cathy Harned.

MMMMM

Title: Mushroom Delight
Categories: Diabetic, Main dish, Vegetables
Yield: 6 servings

1 tb Vegetable oil; 1 To 2 tb dill pickle;
1 tb Lemon juice; -finely chopped
1 tb Wine vinegar; 12 oz Fresh mushrooms;
sliced thin
1/4 ts Salt; -about 4 1/2 cups
1/2 ts Coarsely ground pepper; 6 Lettuce leaves;
1/2 ts Dry Mustard; 2 tb Snipped fresh parsley;
1/8 ts Garlic powder;or 1 cl garlic

Place all ingredients except mushrooms, lettuce, and parsley in a
small jar. Cover the jar and shake it well. Drizzle dressing over
mushrooms and toss mushrooms gently so that dressing thoroughly coats
them. Serve on lettuce leaves and garnish with snipped parsley.
Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 40 CHO: 4g;
PRO: 1g; FAT: 3g; Low-sodium diets: Omit salt.

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 Nancy O’Brion and her Meal Master

MMMMM

Title: Curry Butter – Great Chefs
Categories: Basics, Butters, Masterchefs, Frisco, Relf
Yield: 1 servings

1/4 lb Butter, unsalted 1 tb Curry, powder (If Garam
2 ea Ginger, thin slices, — Masala is not
— chopped — available, use 2 tb of
1 lg Shallot, chopped — Curry powder)
1 sm Garlic, clove, chopped 1 tb Juice, lemon
1 sm Chili, green, seeded and 1 pn Turmeric, ground
— chopped Salt (to taste)
1 tb Garam Masala (see any Pepper (to taste)
— Indian cookbook)

Blend all of the ingredients in a food processor until smooth.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Bruce LeFavour, Rose et Le Favour, St. Helena,
: Napa Valley, California

Pastry Chef: Ann McKay

—–

Tart and Tangy Beef on a Bun

Recipe By : Dupree, TVFN
Serving Size : 6 Preparation Time :1:00
Categories : Dupree Lunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground chuck
1 onion — chopped
2 cups ketchup
3 cups packed brown sugar
3 cups apple cider vinegar
3 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard
2 teaspoons honey
6 hamburger buns

Combine the ground beef and onions in a large skillet and cook over medium
heat, breaking up the chunks with a wooden spoon, until the meat is browned,
about 10 minutes. Drain off the excess fat. In a small mixing bowl, stir
together the ketchup, brown sugar, vinegar, Worcestershire, mustard, and honey
if using until well combined. Stir the sauce mixture into the meat and onions
and bring to a simmer. Serve on hamburger buns.

Serves 6

– – – – – – – – – – – – – – – – – –

Title: CHINESE LAUNDRY CAFE’S FETA AND GARLIC PATE
Categories: Appetizers, Garlic, Chinese
Yield: 1 servings

2 Garlic cloves; minced
4 Anchovy fillets; minced
6 tb Butter; softened
10 oz Cream cheese; 300 g.
6 oz Feta cheese; 175 g.
1/4 c Sour cream
1 tb Chives, fresh; chopped -OR-
1 tb -Green onions
Tabasco sauce; few drops
1 pn -Pepper; freshly ground

“This funky little cafe is a regular hangout for
Queen’s university students. Lucky students.” this
recipe comes from the owner, Ann Marie Rousseau.
Combine all ingredients in food processor until very
smooth and creamy. Spread on crackers, bread or
bagels. Also terrific in sandwiches.

MAKES: 2 CUPS SOURCE: Bonnie Stern’s “Quick
Cuisine”column in the Toronto Star posted by Anne
MacLellan

—–

Wheateana mix

Stir these ingredients together in the bowl:

up to 1/8 cup of farina, yellow grits, or corn meal
enough Wheateana to make 1/2 cup
1/8 teaspoon salt
raisins or other dried sweet fruit
spices, if desired — like nutmeg or cinnamon

Place in microwave, and pour in one cup of water. Cook for 2:40 on
high, or until the water boils for about 15 seconds or so. Take it
out and add the following:

A bunch of rolled oats or wheat or rye or whatever — you can
adjust the runniness of the mixture by adding more or less
Some honey, if desired (I have a sweet tooth)
Non-fat milk

Place the bowl back in the microwave. Heat on Defrost power level for
2:30. If you can program your microwave, I would suggest 0:30 at
high, followed by 2:30 at defrost, for a better cooked cereal.

If you make it the night before, it tastes even better in the morning.

Title: SEAFOOD CHILI
Categories: Chili, Wp
Servings: 6

1/4 c Olive oil
2 c Chopped onions
2 Leeks, white part only,
Trimmed and chopped
1 Large celery stalk, chopped
8 Garlic cloves, minced
5 ts Dried oregano, pref. Mexican
35 oz Italian plum tomatoes,
Undrained if canned
16 oz Clam juice
2 c Dry red wine
1/2 c “Santa Cruz Red Chili Paste”
5 ts Freshly toasted cumin seed
1 tb Salt
1 ts Cayenne pepper
2 Red Bell peppers, seeded,
Deveined, 1/2 inch dice
12 Littleneck clams
12 Mussels, scrubbed
And debearded
1 1/2 lb Scrod or other lean white
Fish, cut into 1 inch pieces
12 Large shrimp, peeled and
Deveined
3/4 lb Bay scallops
1/2 c Minced fresh cilantro
(Chinese parsley, coriander)

Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and
celery. Cover and cook until tender, about 15 minutes. Add garlic
and oregano, cook another 10 minutes then add tomatoes, breaking up
with a spoon. Blend in the clam juice, wine, chili paste*, cumin,
salt and cayenne. Bring to a boil, skimming occasionally. Reduce
heat and simmer, partially covered, for about 1 hour, skimming. Mix
in bell peppers. Simmer uncovered for 20 minutes. Cool.
Refrigerate overnight.

Bring chili to a boil. Adjust heat so that liquid simmers briskly.
Skim well and adjust seasonings. Add clams and mussels. Cover and
cook until shellfish open, 5 to 10 minutes. Discard any that do not
open. Gently stir in scrod and shrimp. Cover and simmer for a
minute. Add scallops, cover and simmer until fish is just opaque,
about 2 minutes.

Ladle chili into bowls. Top with cilantro.

“Santa Cruz Red Chili Paste” is available from The Santa Cruz Chili
and Spice Co., P.O. Box 177, Tumacacori, AZ 65640.

MMMMM

Title: Baseball All-Star Cookie Treat
Categories: Kids, Desserts
Yield: 10 Servings

1 10 oz. pkg. marshmallows
1/3 c Margarine or butter
6 c Crisp rice cereal
1 cn Vanilla frosting
Frosting, tinted desired
-color
Decorating bag tips

Grease 12 inch pizza pan.* In large saucepan over
medium heat, melt marshmallows and margarine, stirring
constantly until mixture is smooth. Add cereal; stir
until evenly coated. Press mixture evenly into
greased pan. Cool completely. Spread frosting over
cereal mixture to within 1 inch of edge. Using tinted
frosting, decorating bag and tips, decorate frosted
area to resemble baseball. Add message, if desired.
Cut into wedges to serve. * To make cookie treat
without a pizza pan, press cereal mixture into 12 inch
circle on large waxed paper-lined cookie sheet. Typed
by cjhartlin@msn.com Source: Pillsbury Party Cookbook.

—–

Two-Egg Cake With Seven-Minute Frosting

Recipe By : Zora Monster YEAR: 1996
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Eat-Lf Mailing List
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cake:
1/4 C Butter
1 C Sugar
2 Eggs
1 3/4 C Flour — Unsifted
2 1/4 Tsp Baking Powder
1/2 Tsp Salt
3/4 C Milk
1 Tsp Vanilla Extract
Frosting:
1 Egg White
3 Tbsp Water
1 Tbsp Light Corn Syrup
1 C Sugar
1/8 Tsp Salt
1 Tsp Vanilla Extract

INSTRUCTIONS for cake:
Cream butter until smooth. Gradually add sugar and beat
until light and fluffy. Add eggs, one at a time, beating well after
each addition. Sift flour, baking powder and salt together. Add
to creamed mixture alternately with milk, beginning and ending
with flour. Stir in vanilla. Put batter into two greased 8-inch
layer pans lined with paper (or spray pans with Baker’s Joy).
Bake at 375F for 20-25 minutes. Frost with Seven-Minute Frosting.

Seven-Minute Frosting:
Heat water to boiling in the lower part of double boiler.
Water in lower part should surround upper part. Place water, egg
white, syrup, sugar and salt in upper part of double boiler. Beat the
mixture with a rotary egg beater or electric beater, rapidly at first,
then steadily and continuously for about 7 minutes. Keep water
boiling in lower part of double boiler during the beating. Remove from
heat, pour out hot water and fill with cold water, and replace
upper part of double boiler. Allow mixture to stand for 5 minutes. Add
vanilla and stir.

Frosting Variations:
Brown Sugar Frosting: Substitute 1 cup firmly packed brown
sugar for white sugar; use 2 tablespoons water in place of 3
tablespoons. Omit corn syrup.

Fruit and Nut Frosting: Add 1/2 cup nuts, figs, dates or
seedless raisins, or a combination of these when adding vanilla.

Coconut Frosting: Coconut may be mixed with frosting or
sprinkled on the top.

> From: tpogue@ids2.idsonline.com (terry pogue)

NUTRITIONAL INFORMATION:
Calories per slice: 251; Fat: 5.4g (%cal from fat: 19.5%)

– – – – – – – – – – – – – – – – – –

NOTES : Nutrition according to MC:
Cal 256.2
Fat 5.2g
Carbs 49.6g
Fiber 0g
Pro 3.6g
Sodium 242mg
CFF 18%

Potato-Bean Soup

Recipe By : BH G
Serving Size : 4 Preparation Time :0:00
Categories : Main courses, vegetarian* Soups and stews*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sliced celery
2 medium carrots — shredded
1 clove garlic — minced
2 teaspoons margarine — melted
4 cups chicken broth — OR water
3 medium potatoes, peeled and cup up — about 3 cups
2 tablespoons snipped fresh dill — OR 2tsp dired
1 15-oz can cannellini or great northern beans — drained
– – – – –
1/3 cup low-cal sour cream — OR lowfat yogurt
1 tablespoon all-purpose flour
1/8 teaspoon pepper

In a large saucepan, cook and stir celery, carrots, and garlic in hot
margarine over medium heat for 4 minutes or till tender.
Carefully stir in broth, potatoes, and dill.
Heat to boiling; reduce heat.
Simmer, covered, for 20-25 minutes or till potatoes are tender.
With the back of a spoon, lightly mash about half of the poatoes in the
broth.
Add the drained beans to the potato mixture.

In a small bowl, stir together sour cream or yogurt, flour, pepper, and
salt, if desired; stir into potatoe mixture.
Cook and stir till thickeneed and bubbly.
Cook and stir 1 minute more.

Makes 4-6 main-dish servings.

– – – – – – – – – – – – – – – – – –

NOTES : Yummy