Title: RED LENTIL DAHL
Categories: Indian, Vegan, Vegetarian, Bean/legume
Servings: 4

1 c Lentils 1 ea Onion, small and chopped
6 c Water 1 tb Butter/oleo
1/2 ts Salt 1/2 ea Green chili, chopped
1/2 ts Turmeric

Soak lentils for one hour. Drain and wash lentils in cold wat Soak
lentils for one hour. Drain and wash lentils in cold water.

Place lentils in a 2-qt saucepan. Add water, green chili, salt and
turmeric. Bring to a boil. Lower heat and simmer 1 1/2 hrs.

Melt butter/oleo in a small frying pan. Saute the onion. Add the onion
and the butter/oleo to the lentils and boil the whole thing for 2 or 3
mins.

Serve with fresh lemon juice. Rice is also a good addition.

VARIATIONS: Instead of onion you can try 1/2 ts of whole cumin seed. You
can also add 1/2 cup of mixed veggies, or 1/2 cup of chopped potatoes and
cauliflower, or 1/2 cup of green peas.

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CHEDDAR-NUT DIP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Shredded cheddar cheese
1/2 c Plain yogurt
1 tb Tomato paste
1 Chopped clove garlic
Salt and cayenne pepper

Throw everything in a food processor and blend until fairly smooth.
Spoon into bowl and stir in 1/3 c. toasted chopped walnuts. Garnish
with fresh parsley and serve with breadsticks.

Dawnzie dreskin@julain.uwo.ca

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FIELD OF GHOSTS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sugar cookie recipe:
1/2 c Butter
1 c Sugar
1 Egg
1 t Baking powder
1 3/4 c Flour
1 tb Milk
1/2 ts Vanilla
1/4 ts Salt

Recipe by: Wilton Booklet
ghost cookie cutters
Halloween bite size cutter set
(Wilton)
: green decorating icing
black and orange decorating
gel in tube
: 9×13 baked cake (your favorite
flavor)
chocolate icing

Preheat oven to 375 degrees. Cream butter and sugar,
add egg and mix. Add remaining ingredients and mix
until smooth. Refrigerate 2 hours. Roll out 1/8″ thick
on lightly floured surface, dip cutters into flour
before each use. For moon and bat, place a small ball
of dough on sheet. Place cookie stick on dough, press
cookie gently on dough and stick. Place ghosts on
ungreased cookie sheet. Bake 6-15 minutes or until
lightly browned. Remove small cookies first. Place on
cooling rack for 5 minutes, remove from sheet and
cool. Ice a sheet cake using chocolate icing. Cover
ghost cookies with white icing and add black gel face.
Ice moons with orange gel, bats with black gel. Add
tufts of grass with green icing and star tip or tip
233. Prop ghosts on cake using craft sticks. Add moon,
bats and jack-o-lantern icing decorations. Makes 12-15
servings.

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Title: Chocolate Fudge Icing
Categories: Cakes, Toppings
Yield: 6 servings

1 c Minus 1 TBSP rich milk
Remove from heat and stir in
-until dissolved:
2 c Sugar
1/8 ts Salt
2 oz Grated chocolate

This icing recipe is a candy recipe with milk added to make it into
frosting.

Bring to a boil in a large heavy pan: Bring t a boil and cook covered
2-3 minutes until the steam washes down from the sides of the pan any
crystals which may have formed. Uncover, redice heat and cook without
stirring to soft-ball stage, 238 degrees. When nearing 238, there is
a fine overall bubbling with, simultaneously, a coarser patter, as
though the fine bubbled areas were being pulled down for quilting
into the coarser ones. Remove from heat without jostling or stirring.
Cool the candy to 110. You may hasten this process by placing the
hot pan in a larger pan of cold water until the bottom of the pan has
cooled. Add: 2 4 TBSP butter Beat fudge partially. Add: 1 tsp
vanilla Then beat until it begins to lose its sheen. At this point
the drip from the spoon, when you flip it over, holds its shape
against the bottom of the spoon. Quickly add: 1/2 1 c. broken nut
meats Pour the fudge into a buttered pan. Cut into squares before it
hardens. To use fudge for centers, beat until thick, knead and shape.

For chocolate fudge icing, the book says to:

Use in all: 1 c. milk Beat until the icing is of the right
consistency to be spread.

MMMMM

Date: Tue, 10 Aug 93 17:47:03 CDT
From: Debbie Weatherly

Spagetti

1 lb spagetti, uncooked, whole wheat
6 large or 10 medium tomatoes, diced
1 large or 2 medium onion (s), chopped
1 cup fresh parsley chopped (no stems)
1 pepper red hot (red jalapeno), chopped
3-4 cloves garlic
1 small can black olives, chopped (optional)
1/2 lb chopped mushrooms
1/2 – 1 Tbl black pepper (to taste)
1 tsp sage (or more to taste)
1 Tbl basil (or more to taste)
1 Tbl oregano (or more to taste)

Preparation: Using a large sauce pan, first crush and saute the garlic,
in 1/2 cup of water. After the garlic starts to turn clear, add the
chopped onion (s). Now add the remaining items, bringing to a medium
heat and let cook. Stir frequently initially until it starts to cook
down, then reduce heat to low. If the sauce is soupy, leave off the
lid, if it’s too thick, add water (a little goes a long way). Let
simmer for 45 minutes, longer if you need to thicken it up. The
spagetti will cook in about 15 minutes once put in boiling water. Once
the sauce is thick, start the spagetti noodles.

Banana Cinnamon French Toast

Recipe By : Bon Appetit Magazine/ June 1993 p. 124
Serving Size : 2 Preparation Time :0:00
Categories : Waffles, Pancakes,French Toast What’s For Brunch?

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large banana — ripe
2 large large eggs
1/2 cup skim milk
1/2 tsp cinnamon
4 slices bread
3 tablespoons margarine
1/2 cup maple syrup — warmed

Blend first 4 ingredients in processor til smooth.
Transfer to 13×9 inch pan.

Place bread in milk mixture and soak til all liquid is absorbed,
turning bread occasionally, about 20 minutes.

Melt butter in large, heavy skillet over medium heat.
Add bread and cook til golden brown, about 3 minutes per side.

Serve; pass warmed syrup separately.

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SUNNY CITRUS CUBES

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Diabetic Desserts
Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Unflavoured gelatine
3/4 c Unsweetened grapefruit juice
2 c Unsweetened orange juice
— boiling
1 t Orange extract
2 tb Sugar
1/4 c Walnuts, chopped (optional)

Soften gelatine in grapefruit juice. Add orange juice, orange
extract and sugar. Stir until dissolved. Pour into 8″ square pan.
Chill until partially set. Sprinkle with walnuts if you wish. Tield:
16 pieces, 2 inch x 2 inch

1 serving without nuts contains 24 Calories – 1/2 fruit and vegetable
choice. 1 serving with nuts contains 33 Calories – 1/2 fruit and
vegetable choice 1/2 fats and oils choice.

From Enjoy B.C. Fruit the Diabetic way (1982)

(*) From The Kitchen of Gwynne and Jim Bodle (*)

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Balsamic Strawberries

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pints Strawberries
4 To 6 teaspoons sugar
1 Tablespoon Balsamic vinegar

This is an exquisite dish created by the talented Mollie Katzen. She advises
the use of perfectly ripe berries to maximize the effects of this
traditional Italian treat. Please note that the berries may be sliced and
sugared up to a day in advance. However the vinegar should be applied within
30 minutes of serving.

1. Clean the strawberries by wiping them with a damp paper towel. Avoid
washing them directly in water as this dilutes the flavor of the berries by
ab- sorbtion.
2. Hull the strawberries, and halve or slice them. This would depend on
their size. Place the berries on a shallow pan (10-inch pie pan) and
sprinkle with sugar. 3. Cover tightly with plastic wrap and allow to sit for
several hours, shaking the pan every so often.
If you plan you plan on letting then sit for more than 3 1/2 hours, they
will have to be refrigerated.
4. Sprinkle with vinegar within a half hour of serving at room temperature.

.

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1 part black or red beans, canned or dry, soaked and cooked
1 part frozen sweet corn
chopped onion
chopped bell peppers
chopped celery
ground cumin
rice vinegar

Mix the veggies, add cumin and rice vinegar to taste.

All-In-One-Breakfast

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 slice Whole wheat bread — toasted
3 Tomato slices
1 tsp Butter
2 tbsp Grated parmesan cheese
3 Fresh mushrooms — thin sliced
1 slice Bacon; crisp — drain/crumble

Place toast on baking sheet. Spread with butter if desired. Cover with
mushrooms and tomato slices. Sprinkle cheese and crumbled bacon on top.
Bake in 350 degree oven until cheese melts. 1 serving – 147 cal or 1
bread, 1 fat and 1 lean meat exchange (without butter) or 182 cal or 1
bread, 2 fat and 1 lean meat exchange (with butter).

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