Title: Asparagus Pimento
Categories: Diabetic, Vegetables, Presscooker
Yield: 4 Servings

1 lb To 1 1/4 lb fresh Asparagus;
1 c Water
2 tb Fresh lime juice;
1/4 c Diced pimento;
1 tb Toasted pine nuts;

Rinse asparagus and snap off tough ends. In a large skillet, bring
to a boil and add asparagus. Cover and steam asparagus until bright
green, 2 to 3 minutes. Remove from heat, drain and arrange on a
platter. Sprinkle with lime juice; garnish with pimento and pine
nuts. Serve warm or chilled.

NOTE: Substitute red bell pepper for the pimento…

Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 37; CHO: 0g;
CAR: 7g; PRO: 3g; SOD: 6g; FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks

Brought to you and yours via Nancy O’Brion and Clan

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Title: Quick and Easy Pizza
Categories: Main dish, Gluten-free
Yield: 1 12″ pizza

2 1/2 c Rice flour
1/4 oz Gluten-free quick rise yeast
1 ts Salt
1/2 ts Xanthan gum
1 1/4 c Warm water; divided
— (120-130 degrees F.)
3 tb Olive oil
1 tb Honey
Cornmeal (optional)
1 c Prepared pizza sauce
——————————TOPPING CHOICES——————————
Sliced tomatoes
Sliced onions
Sliced mushrooms
Sliced olives
Sliced zucchini
Sliced yellow squash
Sliced bell peppers
— (red or yellow)
Sliced jalapeno peppers
Diced ham
Cooked ground beef
Fresh herbs
1/2 c Mozzarella cheese

Combine flour, yeast, salt and xanthan gum in large bowl. Stir in 1 cup
water, olive oil and honey. Use hands to work dough (dough will be soft
and crumbly). Add just enough of the remaining 1/4 cup water to hold
mixture together. Knead dough in bowl 5 minutes. Cover; let rest 10
minutes. Lightly grease 12-inch pizza pan; sprinkle with cornmeal, if
desired. Flatten dough into round disk; press dough into pan. Add sauce,
desired toppings; sprinkle cheese over toppings. Bake in 425 degree F.
oven 20 to 30 minutes, or until crust is brown and cheese melted. (Timing
varies according to amount and number of toppings.) Use a sharp knife or
pizza wheel to cut into wedges.

Each slice provides:
* 196 calories
* 5 g. protein
* 6 g. fat
* 30 g. carbohydrate
* 1 g. dietary fiber
* 6 mg. cholesterol
* 366 mg. sodium

Variation: Basil-Garlic Pizza Dough: Add 1 tablespoon chopped fresh basil
(or 2 teaspoons dried) and 2 cloves minced garlic after the honey.

Source: Basic Rice Recipes for those with allergies
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—– 

CHUTNEY IN THE RAW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dates (stoneless)
1 lb Apples
1 lb Sultanas
1 lb Brown sugar
2 1/2 c Vinegar
1 t Salt
1 t Cayenne pepper
1 tb Pickling spices,
-tied in a muslin bag
sm Ginger piece

Mince the dates, apples and onions and place in a
large pan. Add the sultanas and stir in the sugar.

Add all the other ingredients and stir well, but make
sure the bag of spices and the ginger are
identifiable. Leave for 24 hours but stir occasionally
(once every 4 hours or so).

Remove the bag of spices and ginger. Bottle and store
in a coolish place. Eat.

NOTES:

* An easy chutney with no cooking — This recipe
filtered down to me through a grapevine of neighbours.
You will need a supply of jam-jars, jam-jar covers and
a large pan to keep the ingredients in. Yield: Makes
several jars.

* I sometimes use currents in place of the stoneless
dates, in which case you don’t need to mince them. If
the mixture appears too liquid after the 24 hour
standing time, it is worth draining off some of the
vinegar before bottling.

* The beauty of this recipe is that you don’t have a
vast pot of strange things bubbling away on the stove
for hours. A big win!

: Difficulty: easy.
: Time: 25 minutes preparation, 24 hours standing
time. : Precision: approximate measurement OK, but
don’t go overboard with the vinegar.

: Julian Onions
: University of Nottingham, Nottingham, UK.
: jpo@cs.nott.ac.uk

: Copyright (C) 1986 USENET Community Trust

– – – – – – – – – – – – – – – – – –

Title: Lentil Soup Supreme
Categories: Soups
Yield: 6 servings

1/4 c Onion; diced
1/2 c Celery; diced
1/2 c Carrots; diced
1/4 lb Bacon; raw, diced
1/2 c Leeks; chopped
1 c Lentils; cooked
2 tb Tomato paste
1 1/2 c Bouillon
Salt and pepper; to taste
1 tb Vinegar
4 Frankfurters; sliced thin
; sauteed in butter

Recipe by: Gladys Taber Mix together all ingredients except the
vinegar and frankfurters, and cook about 45 minutes. Cool slightly,
then put in the blender and blend until smooth. Add vinegar and
frankfurtres and bring to a boil.

Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber,
1972. ISBN-0-397-00877-5
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Title: ALHEIRAS DE MIRANDELA
Categories: Meats
Yield: 15 units

3 lb Lean beef*
1 1/2 lb Calf meat
1/2 lb Chicken
1/2 lb Turkey
1/2 lb Rabbit
1 1/2 lb Day old wheat bread
1/4 lb Ham (optional)
4 Garlic cloves
4 ts Olive oil
2 oz Pork drippings**
Paprika, salt and
-piripiri to taste
10 Feet tripe casing

* Or lean pork, or a mixture of both, for cost reasons.
** Probably a modern addition, or replacement for suet.
You may change the proportions of chicken/turkey/rabbit – it may be
all chicken, etc., provided the total amount remains the same.
You can use partridge, quail, duck, and so on…
Boil the meats together long enough to make the bones separate from
the meat by themselves. Reserve the resulting broth and set meats
aside.
In a large bowl place the thinly sliced bread and add the reserved broth.
Cover with a towel and, as soon as the bread is soft enough, mash it with
an wooden spoon. Add the mashed garlic and ground piripiri, paprika and a
little salt. Add the meats cut in very little pieces. Mix thoroughly.
When everything is completely mixed add the olive oil and the pork
drippings, hot. Fill the casing using a suitable funnel. Tie each
‘alheira’ so that it’s about 8″ long, with the filling concentrated in
the middle section, leaving the ends almost empty. Smoke for 2 or 3
hours a day, for a week. Tie both ends together before selling or using
~ the ‘alheira’ should be U shaped.
A typical way of serving ‘alheiras’ is frying them in hot oil,
and presenting them with fried eggs and potato chips. Some add
broccoli as a side dish.

—–

Tortorelli’s Escarole Soup (Zuppa di Scarola)

Recipe By : Wisconsin Trails Magazine (1988: Digest)*
Serving Size : 12 Preparation Time :0:00
Categories : Soups Net-It

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound sweet Italian sausage
4 quarts chicken stock — preferably
homemade stock
6 garlic cloves — minced
freshly ground black pepper
1 pound dry white beans — washed and drained
2 heads escarole — roughly chopped
into 3/4-inch pieces — (up to 4 cups)
salt
freshly grated romato cheese

Brown the sausage in a large soup pot. Remove and slice into rounds; set
aside.

Add the stock, garlic and several grindings of pepper to the soup pot.
Bring to a boil, reduce heat and simmer, scraping all the browned bits from
the bottom of the pan. Add the beans and cook, covered, for 60 to 90
minutes. Uncover and add the sausage and escarole and cook until escarole
is soft. Taste and adjust seasonings. Serve with plenty of freshly grated
Romano.

[MC-Per Serving: 314 cals, 14g total fat (40%cff)]

TIP: Save the flavorful juices left over in chicken dishes and freeze. Use
this in the recipe in lace of the same amount of stock, the flavor will be
more intense.

– – – – – – – – – – – – – – – – – –

NOTES : *Recipe from the “Best of” articles published in the Wisconsin
Trails Magazine (Madison, WI). *[Wisconsin Country Gourmet: Seasonal
Recipes, Ethnic and Holiday Menus; Digest. Edited by Marge Snyder and
Suzanne Breckenridge. (Wisconsin Trails Magazine, 1988).] Pat Hanneman’s
Kitchen: mail to (kitpath@earthlink.net). Festa Italiana is held yearly,
mid-July, in Milwaukee along Lake Michigan near the Memorial Art Museum.
Nutr. Assoc. : 3775 0 0 0 0 5511 550 0 0 0

Title: SHANGHAI FISH SOUP
Categories: Chinese, Soups, Seafood
Yield: 4 servings

4 Dry Shiitake mushrooms
1/2 To 3/4 Lb. Catfish fillets
1 tb Salad oil
1 tb Julienned peeled fresh
-ginger
2 tb Red-in-snow (optional)
4 c Low-salt chicken broth
8 oz Firm tofu, drained and cut
-into 1/2 inch cubes
2 tb Soy sauce
1 tb Dry sherry
1 ts Sugar
1 lg Green onion, cut diagonally
-into 1 inch pieces
1/2 ts Sesame oil

Soak mushrooms in warm water until caps are tender, 15
to 30 minutes. Drain and squeeze gently to remove some
of the water. Cut off and discard stems; thinly slice
caps. Set aside.

Rinse fish and pat dry. Cut fillets into 1-by 1 1/2
inch pieces; set aside.

Place a wok or 3 to 4 quart saucepan over high heat.
When hot, add oil and swirl to coat cooking surface.
Add ginger and stir until fragrant, about 30 seconds.
Add mushrooms, fish and red-in-snow; stir until fish
turns opaque on outside, about 1 minute. Stir in
broth, tofu, soy sauce, sherry and sugar; bring soup
to a boil, stirring occasionally. Pour into a tureen
and sprinkle with green onions and sesame oil. Makes 4
to 6 servings.

Per serving: 201 Calories, 20 g Protein, 7 g
Carbohydrates, 2 g Saturated Fat, 3 g Monounsaturated
Fat, 4 g Polyunsaturated Fat, .2 Omega-3 Fat, 33 mg
Cholesterol, 970 mg Sodium.

Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can
be substituted for catfish.

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim
Bodle 3/93

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Cookie Fruit Tart

Recipe By : Woman’s Day 2-1-97
Serving Size : 8 Preparation Time :0:10
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cookie Crust:
1/4 c butter or margarine — softened
1/4 c packed light brown sugar
1/4 c solid vegetable shortening
1 lg egg yolk
1/2 tsp vanilla
1/8 tsp salt
1 c all-purpose flour
Cream Cheese Filling:
2 Tbsp Sugar
4 oz light cream cheese — softened
3 c mixed fruit and berries
Confectioner’s sugar — garnish

Heat oven to 350. Have ready a cookie sheet and a flat serving plate or
a flat serving board.

Crust: Put butter, sugar, shortening, egg yolk, vanilla and salt into a
medium bowl or food processor. Stir or pulse to mix well. Add flour
and stir or pulse until well blended. Remove processor blade.

Put a 12-inch square of foil on work surface and sprinkle lightly with
flour. Gather dough into a ball and place in center of foil. With a
floured rolling pin, roll dough to a 9 – 9 1/2-inch circle. Put a
9-inch cake pan or plate on the dough and cut around it with a knife to
trim the crust to an even 9 inches.

Fold up about 1/2 inch dough around edge to form a rim. Crimp rim with
fingers. Slide foil onto a cookie sheet. Prick bottom of dough all
over with a fork. Bake 10-12 minutes or until golden brown. Cool 10
minutes on cookie sheet, then slide foil onto a cooling rack. Let
cookie cool completely.

NO MORE THAN 30 MINUTES BEFORE SERVING: Slide cookie from foil onto
serving plate. Stir sugar into cream cheese just until well blended.
Spread over crust, top with fruit and sprinkle with confectioner’s
sugar.

MC Formatting by taillon@access.mountain.net

– – – – – – – – – – – – – – – – – –

Title: Open Sandwiches (Smørrebrød)
Categories: Danish, Sandwiches, Ceideburg 2
Yield: 4 servings

1 Text Only

There is no doubt that Denmark’s open sandwiches (Smørrebrød) are the
most famous feature of the Danish kitchen. Strangely enough they are
not found elsewhere, even in neighboring countries. Danish
sandwiches have hundreds of variations and new ones are constantly
being composed.

From the simple, “flat”, four sandwiches that office workers take
with them to work and be quite thin. Also white bread can be used, but it
should be with a eat at their desks accompanied by a bottle of
milk, they range to the gloriously colored “high” compositions, so
generous that three are enough for a meal, eaten at restaurants.
With the latter, piled high with good things, we drink Danish beer,
which is exported to nearly every country in the world. With
Smørrebrød too we drink Danish snaps, a clear, innocent-looking fluid
to be treated with respect.

Though few really enjoy the taste, it has the power to make you feel
happier, to loosen your tongue, to banish your inhibitions and to make
social occasions an unqualified success.

Recipes for some typical Danish sandwiches follow. In Denmark we
usually make them with dark rye bread. The bread should be made with
whole grain and should be as firm as possible, so that the slices can
be quite thin. Also white bread can be used, but it should be with a
heavy texture and it may be toasted. Fish is usually the starter and
from there one goes to the meat and salad. Almost inevitably Danes
wind up the smørrebrød meal with a piece of buttered white bread on
which a good cheese has been placed.

FINE PICKLED HERRINGS: (Fine marinade Sild)

Clean, skin and bone six large salt herrings and soak them overnight
in milk. Make a dressing of 1/4 cup tarragon vinegar and 1/4 cup
ordinary vinegar sweetened with 1/2 cup sugar. Add 1 chopped onion,
1 chopped cooked carrot, two chopped pickled gherkins and 1 cup
tomato ketchup and season with 10 whole cloves and 10 whole
peppercorns. Let the dressing stand overnight.

Rinse the herrings, cut in slices and let them stand in the dressing
for 24 hours before serving.

Drain the herring pieces well before putting them on buttered bread,
otherwise it might become soggy. Decorate with some of the onion
from the dressing.

EGGS AND HERRINGS: (Aeg og Sild)

Spread slices of hard boiled egg on buttered bread and place one or
more boned herrings lengthwise on the egg. Decorate with cress.

CHOPPED EGG AND HERRING: (Hakket Aeg og Sild)

Skin and bone two smoked herrings carefully. Boil two eggs until
hard and put in a glass or large cup together with the herrings. Run
a sharp knife quickly from side to side until the ingredients are
finely chopped and thoroughly mixed. Press the mixture on to
buttered bread and top with cress. Makes 4 sandwiches.

SMOKED HERRINGS AND EGG YOLKS: (Roget Sild med Aeggeblomme)

Butter the bread and top with long, cleaned fillets of smoked
herrings.

Make a cavity in the center of the fillets with your fingers, circle
it with a ring of raw onion, and put a raw egg yolk in it. Pile raw
onions or chopped radishes at both ends of the yolk.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

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Title: CHERRIES CREAM PARFAITS
Categories: Desserts
Yield: 6 servings

1/2 Cake, angel food, prepared,
Cut into 1-inch cubes (6 c)
8 3/4 oz Cherries, drained and coarse
Chopped
1 Gelatine, unflavored
1/3 c Milk, skim, cold
2/3 c Milk, skim, heated to boil
8 oz Cottage cheese
1/2 c Sugar, brown
1 ts Vanilla extract
1/2 ts Almond extract

Equally divide cake cubes and cherries int 6 (6 oz) dessert cups; set
aside.

In blender, sprinkle unflavored gelatine over cold milk; let stand 2
minutes. Add hot milk and process at low speed until gelatine is
completely dissolved, about 2 minutes. Add cottage cheese, sugar and
extracts; process at high speed until smooth, about 2 minutes. Pour
over cake into cups; chill until set, about 30 minutes.

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