CHATNI GASHNEEZ ( CORIANDER CHUTNEY )

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Roughly chopped coriander
2 Garlic cloves
1 Green chili
1/2 c Coarsely chopped walnuts
1/4 c Lemon juice or vinegar
Salt

Pack chopped coriander (leaves) firmly into cup to
measure. Peel garlic and chop roughly; slit chili,
remove seeds and chop roughly.. Place prepared
ingredients and walnuts in blender or food processor
container and process until a textured paste is
achieved, adding lemon juice or vinegar gradually
while processing. Add salt to taste, place in a bowl
and chill until required. Serve with kabaubs. Note:
If you have no processor or blender, pass ingredients
through food grinder with fine screen, or chop
ingredients finely, then pound with a pestle in a
mortar. Gradually stir in lemon juice or vinegar and
add salt to taste.

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Title: BRACH’S CHOCO-MINT ICE CREAM
Categories: Chocolate, Frozen
Yield: 4 servings

——————————PATTI – VDRJ67A——————————
1.00 Egg
2.00 tb Sugar
1.00 c Whipping cream
0.75 c Milk
0.50 c Brach’s chocolate mints;
– chopped, about 8 mints

In small bowl, whisk together egg and sugar. Stir in cream and milk. Stir
in chocolate covered mints pieces. Freeze according to manufacturer’s
directions. Garnish with additional mints. Makes 1 pint.
NOTE: Good way to serve is to serve in a parfait glass with layers of
chocolate syrup in between ice cream.

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Banana Chocolate Chantilly Pie

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 6 Preparation Time :0:15
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pkg (3 Oz) Cream Cheese — softened
1 1/4 C Milk
1 Pkg French Vanilla Pudding Mix (3 1/4 Oz)
1 C Heavy Cream — whipped
1 8-Inch Chocolate Or Graham Cracker Crumb Crust
1 Lg Banana — sliced
1/2 C Thick Chocolate Fudge Sauce
1/2 C Roasted Almonds — diced

1. In a medium bowl, combine cream cheese, milk, and pudding mix. Beat
with an electric mixer onlow speed 2 mins. Fold whipped cream into pudding
mixture.
2. Turn half of pudding mixture into crust. Tp with banana slices, then
drizzle 1/4 cup fudge sauce over bananas. Cover with remaining pudding
mixture and drizzle remaining 1/4 cup fudge sauce over top. With a knife,
swirl fudge sauce into pudding slightly. Sprinkle almonds over pie.
3. Refrigerate 1 hour or longer, unitl set. Cut into slices to serve.

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Mint sambal

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Preserves Condiments
Relishes Herbs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Fresh spearmint — minced
1 cup Fresh parsley — minced
4 cups Apples — cored and chopped
1 1/2 cups Onions — chopped
1/2 cup Golden raisins
1/2 cup Blanched almonds — chopped or
Slivered
1 pint White wine vinegar — ideally
Mint flavoured
1 tablespoon Mustard seeds
1 teaspoon Coriander seeds
1 teaspoon Pickling salt

Combine all ingredients in non-reactive pan. Bring to boil over med-high heat,
stirring constantly. Reduce the heat to low and simmer, uncovered, stirring
frequently, for 30 mins, or until mixture is thickened.

Prepare the jars, lids and boiling water bath. Fill jars, leaving 1/4 inch
headspace. Wipe rims with cleantowel and attach lids securely.

Place jar in boiling watre bath, and when water returns to boil, process for
15 mins.

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Chunky Beef Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Meats
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Oil
2 1/2 pounds Beef chuck; boneless — cut
1/2 " pieces
1 cup Onion — coarse chopped
1 cup Green pepper — chopped
20 milliliters Garlic — crushed
1 teaspoon Salt
2 cans Tomatoes — whole peeled
14 1/2 oz ea
6 ounces Tomato paste — can
3 tablespoons Chili powder
1 teaspoon Dried oregano leaves
1/2 teaspoon Grushed red pepper — to taste
Shredded lettuce
Shredded cheese
Green onion — sliced
Cilantro leaves
Black beans — rinsed drained
Sour cream
Avocado — diced
Jalapeno pepper — sliced

Heat oil in large skillet of dutch oven over medium heat. Add beef, onion,
green pepper and garlic; cook until beef is evenly browned, stirring
occasionally.
Pour off drippings. Sprinkle salt over beef. Add tomatoes with juice, tomato
paste, chili powder, oregano and crushed red pepper. Cover tightly; reduce heat
to low to medium-low; simmer 1 1/2 hours until beef is tender. Serve with
choice of toppings. Makes 8 cups

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Title: Roasted Asparagus
Categories: Diabetic, Side dishes, Vegetables, Vegetarian
Yield: 4 sweet ones

1 lb Fresh asparagus; 2 tb Parmesan cheese; shredded
2 ts Olive oil; 1 Lemon; cut into wedges

Preheat oven to 500 degrees. Arrange in a single layer in a shallow
baking pan. With a pastry brush, paint the oil on the asparagus
spears. Roast until tender but still crisp, 8 to 10 minutes,
depending on thickness of stalks. Turn spears occasionally for even
cooking and to avoid browning.
Place asparagus spears on serving platter. Sprinkle with cheese.
Serve with lemon wedges.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 76; PRO: 4g; CAR: 6g; 4g; CHO: 3mg; SOD: 71mg;

Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Frances
Towner Giedt

MMMMM

BAJAN BLACK BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Dried black beans, soaked
-overnight
1 lg Or 2 small ham hocks
3 To 3.5 quarts water
3 tb Olive oil
2 To 3 large onions
4 Cloves garlic
3 sm Fresh green peppers
-(jalapeanos if preferred)
8 Berries allspice coarsely
-crushed
2 ts Brown sugar (or 1 t of
-molasses)
3 tb Tomato paste
3/4 c Creme fraiche or sour cream

Salt Grated rind and juice from one lemon

Put the drained beans and hock in a very large pan,
cover with the cold water and bring gradually to a
boil. Leave to simmer while you prepare the other
ingredients.

In a frying pan heat the olive oil, then gently fry
the onion, garlic and chili with the allspice and
lemon rind, stirring occasionally, until the onions
are translucent. Add this mixture to the beans and go
on simmering for 2 hours, by which time the beans
should be tender. At this point add the sugar, lemon
juice, and tomato puree. Cook for another 30 minutes.
Add salt if necessary.

Remove the hock, and pick off any meat. If you would
like a smooth soup, as mine (the author) was, process
the mixture in batches and return with the meat to the
pan. Otherwise, for a rougher texture crush with a
potato masher. If the mixture seems too thick at this
stage, add more water and bring back to the boil for a
minute or two.

Ladle the soup into bowls, with a spoonful or two of
cream stirred in, and serve with a crusty bread.

If you are feeling lavish, a couple of spoons of dark
rum added towards the end give a Bajan fillip.

INFO TEXT: Arriving stiff and crumpled inside and out
after an eleven hour flight, this was my first taste
of Bajan Cooking, and I ate it late at night trying to
imagine the sea beyond a dark frieze of langourous
palms. Dense but smooth, with a snap of chili, the
soup was both homely and exotic, and very restoring.

Barbados produces splendid ham and bacon, and a ham
stock is what makes this different from other
Carribean variants. Or, as here, use a hock, soaked
first to remove some salt.

From a book called FOOD MAGIC by Jocasta Innes.

Posted by Troy Wade. Courtesy of Fred Peters.

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MARY JO’S ENGLISH MUFFINS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Dry yeast
3 c Warm water
2 tb Sugar
1 t Salt
1/2 c Dry milk
8 c Flour, divided
6 tb Vegetable oil

In a large bowl, dissolve the yeast in the water. Add
the sugar, salt and dry milk and bland. Add half the
flour and whisk for 1 minute. Set the mixture aside
for 1 hour, or until the sponge falls back on itself.
Beat in the oil. Add the remaining flour and mix well.
Add extra flour if necessary to make a fairly stiff
dough.

With floured hands cut out about 20 four-ounce pieces
of dough and form them into 3-inch patties. Place the
patties on a greased cookie sheet and let rise about
half and hour, or until they are doubled in bulk.

Preheat griddle to 325 to 350 F and cook approximately
7 minutes per side.

For Cinnamon-Raisin English Muffins: Add 1 tbs.
cinnamon and 1 cup raisins with the remaining flour.

For whole wheat English muffins: Substitute “crunchy
whole wheat flour mix” for white flour:

: 2 cups whole wheat flour
: 2 cups cracked wheat flour
: 4 cups unbleached white flour

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GRAND MARNIER APRICOT STUFFING *

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Holiday Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried apricots — diced
1 1/2 c Grand Marnier
4 c Chicken broth
2 c Celery — coarsely chopped
1 Yellow onion — chopped
1 lb Turkey sausage
1 lb Herb stuffing mix
1 c Apple pieces — slivered
1/2 ts Dried thyme
Fresh ground balck pepper

Place apricots and 1 cup Grand Marnier in a small
saucepan, and heat to boiling. Remove from the heat
and set aside. Heat chciken broth to boiling. add
celery and onion. Simmer 20 minutes or until tender.
Cook the sausage in the microwave oven and chop fine.
In a large mixing bowl, combine stuffing mix, apricots
with liquid, sausage, slivered apples, onion, celery
and broth. Stir to combine. Add remaining Grand
Marnier. Stir well to moisten stuffing. Season with
thyme and pepper to taste. Makes enough for 21-24
pound turkey.

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Next Day Rice and Broccoli Soup

Recipe By :COOKING MONDAY TO FRIDAY SHOW #6607
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1/4 cup chopped onion or shallots
1/2 apple, — peeled and finely diced
2 cups broth or water
1 cup or more cooked broccoli, — finely chopped
1/4 to
1/2 cup cooked rice
salt and pepper

Heat butter in a small saucepan. Add onion or shallots, and apple, cover
and cook over low heat for 5 minutes or until tender. Add cooked broccoli,
rice and broth, cover and simmer 5 minutes to reheat. Season to taste with
salt and pepper. Serve as is, or better yet, puree in blender. If thick,
thin with water; adjust seasoning.

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