Title: Italian Dressing
Categories: Dressings, Salads
Servings: 6

1 c Salad Oil
1/4 c Vinegar
1 sm Garlic Clove; Minced
1 ts Salt
1/2 ts White Pepper
1/2 ts Celery Salt
1/4 ts Cayenne Pepper
1/4 ts Dry Mustard
1 ds Bottled Hot Pepper Sauce

Put all of the ingredients into a blender container and blend until
combined. Chill thoroughly before serving. Shake before using on the
salad.

Makes 1 1/4 cups.

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Title: CRUNCHY TUNA SALAD
Categories: Salads, Seafood
Yield: 2 servings

1 cn (6 1/2 Oz.) Can Solid
White Tuna Packed in Water,
Drained Flaked
1 cn (8 Oz.) Water Chestnuts
Drained Chopped
1 c Chopped Celery
1/2 c Shredded Carrots
1/4 c Sliced Green Onions
1/4 c Low Cal. Mayonnaise
1 tb Dijon Mustard
1 ts Soy Sauce
1/4 ts Pepper

in Large Bowl, Combine All Ingredients. Cover
Chill. Line Two Plates With Lettuce. Spoon Half Of
Tuna Salad Onto Each Plate.
(May Use Low Fat Yogurt in Place Of Mayonnaise.)

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Title: Strawberry Frost
Categories: Diabetic, Fruits, Desserts, Cheese
Yield: 4 sweet ones

1 1/4 c Plain low-fat yogurt; -concentrate
1/4 c Part-skin ricotta cheese; Garnish
2 c Frozen strawberries; (no Extra strawberries for
-sugar added) Few sprigs fresh mint;
1 ts Pure vanilla extract; -(optional)
1 tb Frozen orange juice;

In a blender or a food proccessor fitted with metal blade, place
yogurt, ricotta, strawberries, vanilla and orange juice; process
until smooth. Spoon into parfait glasses and garnish with berries and
a mint sprig, if disired. Serve at once.
Food Exchange per serving: 1/2 MILK EXCHANGE + 1/2 FRUIT EXCHANGE;
CAL: 81; CHO: 6mg; CAR: 13g; PRO: 5mg; SOD: 72mg; FAT: 1g;

Source: Light Easy Diabetes Cuisine by Betty Marks

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Title: Preparing Butters, Jams, Jellies, and Marmalades (2 of 2)
Categories: Canning, Information
Yield: 1 guide

METHODS OF MAKING JAMS AND JELLIES

There are two basic methods of making jams and jellies. The standard
method, which does not require added pectin, works best with fruits
naturally high in pectin. The other method, which requires the use of
commercial liquid or powdered pectin, is much quicker. The gelling
ability of various pectins differs. To make uniformly gelled products,
be sure to add the quantities of commercial pectins to specific fruits
as instructed on each package. Overcooking may break down pectin and
prevent proper gelling. When using either method, make one batch at a
time, according to the recipe. Increasing the quantities often results
in soft gels. Stir constantly while cooking to prevent, burning. Recipes
are developed for specific jar sizes. If jellies are filled into larger
jars, excessively soft products may result.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: Popeye’s Biscuits
Categories: Copycat, Breads
Yield: 8 biscuits

Patdwigans_om@juno.com
2 c Bisquick
2 tb Sour cream
1/2 c Club soda
1 ts Sugar

Mix ingredients togeter well until smooth. Dip hand
into just enough more Bisquick that you’ll knead dough
until elastic, like bread dough. Shape into 4 patties
each 1″ thick, placing close together in greased
baking pan. Bake 450 18 to 20 minutes or until golden
brown and doubled in size. Cool in pan or rack
10
minutes. Source: copy cat recipes

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CARROT-PEANUT SOUP (LACTO VEGETARIAN)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Unsalted margarine
3 tb Unbleached white flour
1 1/2 c Skim milk — scalded
1 lb Carrots, peeled — cut 1/2
Inch thick
1 1/2 c Vegetable broth
1/4 c Fresh cilantro — chopped
Few cilantro sprigs
6 tb Peanuts, dry-roasted
Unsalted — roughly chopped
1/2 ts Salt
1/4 ts Pepper

Melt Margarine in large saucepan over medium heat; add
flour and whisk 1 minute. Add milk and whisk until
well blended. Remove from heat; set aside.

In small sauce pan over medium heat, cook carrots in
broth until carrots are tender, about 15 minutes.
Strain reserving broth. Puree carrots in food
processor or blender using small amounts of reserved
broth as necessary. Add cilantro and 3 tablespoons
peanuts; puree again.

Transfer pureed mixture into milk mixture. Add
remaining broth, salt and pepper. Chill. Garnish with
remaining peanuts and cilantro.

Recipe By : Vegetarian Times-Amanda Cushman 7/94
issue

From: Conni Marais (X3648) On Fri, Aug

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CASUAL KIMCHI (KOREAN MAK KIMCHI I)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Vegetables Salads
Korean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Chinese cabbage (the long-
Straight leafed variety)
1/4 lb Chinese turnip
2 cn Flat anchovies
4 Cloves Garlic (or 5)
3 Scallions
1/4 c Salt
4 tb Hot pepper flakes
2 tb Cayenne pepper

1. Remove the large outside leaves of the cabbage. Cut them in half
lengthwise, then cut across the grain into 2-inch lengths. Cut all the
inside leaves into 2-inch lengths at the same time. Place the cabbage in a
very large pot.

2. Quarter the turnip, then slice across the grain holding the 4 quarters
together for more speed and convenience in slicing.

3. Pour the oil from the anchovies over the cabbage and turnip. Slice the
anchovies across the grain. Crush the garlic. Cut the scallions into 2-inch
lengths, then slice thin lengthwise. Add these ingredients to the pot.
Season with salt, pepper flakes and cayenne pepper, and mix thoroughly.
Cover the pot and let the mixture stand at room temperature for 2 days.
Casual kimchi will keep at least 10 days. Refrigerate in a jar.

From: The Korean Cookbook, By Judy Hyun.

– – – – – – – – – – – – – – – – – –

Title: TANGY BRUNCH SAUSAGES
Categories: Main dish
Yield: 8 servings

1 cn Pineapple slices (20oz)
1/3 c Brown sugar,packed
1/4 c Water
1 tb Cornstarch
2 tb Vinegar,red-wine
2 tb Horseradish,prepared white
1 pk Pork sausage meat (32oz)
1 pk Cocktail frankfurters (16oz)

1. Drain and reserve syrup from pineapple. Cut each
pineapple slice in half; set aside. In medium-sized
bowl, mix brown sugar, water, cornstarch, vinegar,
horseradish, and reserved syrup from pineapple; set
mixture aside.~ 2. Cut pork-sausage meat into 1/4″
slices. With sharp knife, make a few slashes in each
cocktail frankfurter.~ 3. In 12″ skillet over medium
heat, cook sausage slices, a few at a time, until well
browned, removing slices as they brown to paper towels
to drain well; keep warm. Pour off fat from skillet.~
4. In same 12″ skillet, over medium heat, cook
frankfurters until lightly browned; add reserved
pineapple slices and return sausage slices to skillet.
Gradually stir in reserved pineapple-syrup mixture and
cook about 5 minutes, stirring frequently, until sauce
thickens slightly and mixture is heated through. If
you like, serve sausage mixture in chafing dish to
keep it warm.

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Gene Bartz World Famous Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Hamburger
2 cans Red kidney beans — (med cans)
2 cans Tomato soup
2 teaspoons Chili powder
1 can Ketchup — (bean can size)

Mix all ingredients and cook in crockpot on low for 8-10 hours.

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Title: Pasta Fagioli II
Categories: Italian, Pasta, Beans
Yield: 4 Servings

1 md Onion, diced
1/2 c Celery with leaves, diced
1 ea Garlic clove, minced
1 cn Red kidney beans
1 1/2 c Cooked elbow macaroni
4 T Olive oil

Heat oil, saute onion, garlic, and celery until transparent. Add red
kidney beans, heat thoroughly. Add cooked elbow macaroni. Heat
through. Serve hot.

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