2 cups Fresh Tomato Sauce (recipe follows)
1/2 pound angel hair pasta
1/2 cup all-purpose flour
1 tablespoon Emeril’s Creole Seasoning (see below)
1/4 cup olive oil
4 portabello mushrooms, each about 4 to 5 inches in diameter, rinsed and
stemmed
1/2 cup coarsely grated fresh Parmesan cheese
1. Prepare the Fresh Tomato Sauce, and keep warm

2. Meanwhile, combine the flour with the Creole Seasoning until thoroughly
blended. Dredge the mushrooms thoroughly in the seasoned flour, shaking off
any excess.

3. Heat the remaining oil in a large skillet over high heat. When the oil
is hot and almost smoking, add the mushrooms, top side first, and saute them
until golden brown, for about 1 minute on each side. Remove the mushrooms
from the skillet.

4. Cook the pasta in a large pot of boiling salted water according to
package directions. Drain the pasta in a colander.

5. To serve, mound 1/2 cup of angel hair in each of 4 pasta bowls. Place 1
mushroom, top side up, on each portion of pasta. Nap with 1/2 cup of the
sauce, and sprinkle with 2 tablespoons of the Parmesan.

Cowboy Chili No. 647 Yields 4 Servings

1 lb Extra Lean Ground Beef 1 tsp Cumin, Ground
1 Medium Onion, Chopped 1 tsp Oregano Leaves
2 Cloves Garlic, Pressed 1 tsp Salt
15 oz Stewed Tomatoes 1/4 tsp Cayenne
1 Cup Beef Bouillon 15 oz Pinto Beans
2 Tbls Chili Powder

Crumble the beef into a large heavy pot or dutch oven.
Add the onion and garlic.
Cook over medium to high heat until meat is well browned (10 minutes).
Add tomatoes, beef bouillon, chili powder, cumin, oregano leaves, salt and
cayenne.
Cover and simmer, stirring occasionally, for an hour.
Add the beans and simmer another 30 minutes (add water if the chili gets too
thick).
Serve HOT!

3 eggs
2 c. sugar
1 c. vegetable oil
1 c. prunes, cooked pitted then chopped
2 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1/2 tsp. salt
1 tsp. soda
1 c. buttermilk (can use regular milk)
1 tsp. vanilla
1 c. nuts, optional

Mix eggs, sugar and oil together till well blended; then add prunes.
Sift together flour, cinnamon, nutmeg, cloves and salt. Set aside.
Dissolve soda in the buttermilk; let set for a few minutes.
Add flour mixture to the egg mixture alternately with the buttermilk
mixture, stirring well after each addition. Add vanilla and nuts and mix
well.
Put into an ungreased pan (angel food pan or Bundt). Bake at 350
degrees for one hour or until done. Insert knife into center, if it
comes out clean then cake is done.
Makes a wonderfully moist cake. Careful not to eat too much,
though.

Title: Marvelous Macaroons
Categories: Cookies
Yield: 42 servings

1 cn Dole crushed pineapple in; j
-uice (8 oz)
1 cn Sweetened condensed milk
1 pk Flaked coconut (7 oz)
1/2 c Dole chopped almonds; toaste
-d
1/2 c Margarine; melted
1 Grated peel from dole lemon
1/4 ts Almond extract
1 c All-purpose flour
1 ts Baking powder

Drain pineapple well. Reserve juice for beverage.

Combine drained pineapple, sweetened condensed milk, coconut, almonds,
margarine, 1 teaspoon lemon peel and almond extract in large bowl; mix
well.

Combine flour and baking powder in small bowl. Beat into pineapple
mixture
until blended.

Drop by heaping tablespoonfuls, 1″ apart, onto greased cookie sheets.

Bake in 350’F. oven 13-15 minutes. Cool on wire racks. Store in
refrigerator.

Makes 3 1/2 dozen cookies.

—–

Title: Soya Bean Pate
Categories: Appetizers, Spreads, Dips, Vegetarian, Mark’s
Yield: 4 servings

1 c Soya beans, soaked
1 md Onion, finely chopped
1 tb Olive oil
2 tb Tomato paste
2 tb Black olives, pitted
— chopped
2 tb Parsley, chopped
1 pn Salt
1 tb Sesame seeds, lightly
— toasted

Drain the beans, cover with fresh water bring to a boil. Boil hard
for 10 minutes, reduce heat, cover simmer until tender, about 2
hours, depending on the age of the beans. Drain set aside. When
cooled, mash.

Heat olive oil saute the onions until very soft, 10 minutes. Add
to the mashed soya beans. Stir in the tomato paste, olives, parsley,
salt if necessary (remember that the olives already add a salty
flavour to the rest of the ingredients) sesame seeds.

Spoon into a serving dish chill for at least 30 minutes before
serving. Serve with crackers or toast sliced into fingers.

Recipe by Mark Satterly

—–

ORANGE-GLAZED CHERRY PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk For 9-inch two crust pie
1 1/3 c Sugar
1/2 c All-purpose flour
6 c Fresh red tart cherries,
-Pitted*
2 tb Margarine or butter
—–ORANGE GLAZE—–
1/2 c Powdered sugar
2 ts Finely shredded
Orange peel
1 tb Orange juice

*substitute: Frozen, unsweetened pitted Tart cherries, thawed and drained
Or 3 cn (16 ounces each) pitted, Red tart cherries, drained.

Orange-glaze Lattice Cherry Pie. Heat oven to 425 degrees. Prepare 9-inch
pie as directed — except make Lattice Top. Mix sugar and flour in large
bowl. Stir in cherries. Turn into pastry-lined pie plate. Dot with
margarine. Cover with Lattice Top crust; seal and flute. Cover edge with 2-
to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil
during last 15 minutes of baking.Bake 35 to 45 minutes or until crust is
brown and juice begins to bubble through slits in crust. Spoon Orange Glaze
over center of warm pie. (Do not allow glaze to run over edge of pie.) 8
SERVINGS; 475 CALORIES PER SERVING. ORANGE GLAZE Mix powdered sugar, orange
peel and orange juice.Did George Washington cut down the cherry tree to
make gathering cherries for a pie easier? We’ll never know, but in later
years George still loved cherries. His wife, Martha, wrote about how to
store summer cherries for Christmas tarts, keeping them fresh in a barrel
of hay, stored under a feather bed.

– – – – – – – – – – – – – – – – – –

Title: “CHEESE” FRICADELLE
Categories: Main dish, Vegetarian
Yield: 8 servings

1 tb Olive oil
2/3 c Millet
1 1/3 c Water
1 c Carrot, finely chopped
1 c Zucchini, finely chopped
1/2 c Red bell pepper, diced
1/2 c Yellow bell pepper, diced
2 oz Spinach, wilted chopped
1 lb Extra-firm tofu*
1 1/4 ts Salt
1/2 ts Pepper
2 c Breadcrumbs
Olive oil

——————————CILANTRO CHUTNEY——————————
1 1/3 c Cilantro leaves
1/4 c Almonds chopped
2 ea Jalapeno, seeded chopped
1 sl 1/8″ piece ginger
3 tb Maple syrup
1/2 c Orange juice
Salt

* Prepare the tofu the same way as for Tofu Cutlets with Pineapple
Ginger Glaze.
Combine oliveo il millet in a pot over moderate heat. toast the
grains, stirring constantly, until darkened a few shades. Add water,
bring to a boil, reduce heat, cover cook until the millet is
tender, about 20 minutes, add more water if necessary. Set aside for
10 minutes, then fluff with a fork.
Individually steam vegetables until tender-crisp. In a bowl, mix
seasoned tofu with salt, pepper, millet vegetables. Mix gently.
Moisten hands, divide mixture into 16 flattened balls form into
crack free patties, about 1/2″ thick. Pat patties in breadcrumbs so
they are coated on all sides. Set aside on waxed paper lined trays.
Pan fry fricadelles over moderately high heat in a lightly oiled
skillet for 5 to 7 minutes on each side. Keep warm in a 250F oven.
Drizzle with chutney serve with rice pilaf vegetables.
CHUTNEY: Combine all ingredients in a food processor puree until
silky. Force through a strainer; discard roughage.

—–

Title: Grilled Summer Squash
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 sweet ones

1 lb Yellow crookneck; 1 ts Margarine;
-=OR=- 2 tb Fresh lemon juici;
1 lb Zucchini, 1 ts Fresh rosemary; chopped
-OR- -=OR=-
1 lb Pattypan squash; 1/4 ts Crushed dried rosemary;

Cut 4 yellow crookneck, zucchini, or pattypan squash, about 1 pound
total, in half lengthwise. Brush with a mixture of margarine, fresh
lemon juice and rosemary. Grill over medium-hot coals, 4 to 6 inches
source of heat, for 15 to 20 minutes, turning every few minutes,
until tender when pierced.

Food Exchanges per serving: FREE; CAL: 26; PRO: 1g; CAR: 1g; FAT: 2g;
CHOl 0mg; SOD: 7mg;

Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, PH.D.,
Frances Tower Giedt.

MMMMM

Title: MOROCCAN CHICKEN WITH PRESERVED LEMONS
Categories: Foreign, Poultry
Yield: 4 servings

2 tb Olive oil
3 lb Chicken thighs,skinned/rinse
1 Large chopped onion
2 ts Paprika
1 ts Ground ginger
1/2 ts Ground turmeric
1/2 ts Pepper
1/2 c Calamata olives (opt)
10 Moroccan lemon quarters
1/4 c Finely chopped cilantro (opt)

NOTE: For less sodium, use ripe olives instead of calamatas.
======================================================================
===
Pour oil into a 10-12″ frying pan over medium-high heat. Add chicken
and turn pieces often to brown on all sides, about 15 minutes. Lift
out chicken; set aside.
Remove all but 1 tablespoon oil from pan. Add onion; stir often over
medium-high heat until tinged with brown, about 5 minutes. Stir in
paprika, ginger, turmeric, and pepper. Add 1 cup water, chicken,
olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon
liquid.
Cover pan and simmer, turning once, until meat is no longer pink at
bone (cut to test) 20-25 minutes. Skim and discard fat; transfer
chicken and sauce to a wide bowl. Garnish chicken with remaining
lemon wedges and cilantro.

MMMMM

LOBSTER BISQUE ELEGANTE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Frozen rock lobster tails,
-weighing abt 8 ounces ea
3 c — Water
1 tb Chicken seasoned stock base
1 tb Onion flakes
6 Coriander seeds
1 Bay leaf
1 tb Vegetable flakes
3 Peppercorns
5 tb Butter
5 tb Flour
1 t Bon Appetit seasoning
1 t Salt
3 c Milk
1 c Cream, light

Bring enough water to a boil to cover lobster tails;
add 1 tsp salt to each 1 quart of water. Drop frozen
lobster tails into water and boil 11 minutes (or 3
minutes plus the weight of the largest lobster tail)
Remove meat from lobster shells and dice. Set aside.
Crush shells and put in saucepan. Add the 3 cups
water, seasoned stock base, onion flakes, coriander
seed, bay leaf, vegetable flakes and peppercorns.
Simmer 30 minutes; strain. Melt butter; stir in flour,
bon appetit and salt. Cook until bubbly. Remove from
heat and add milk. Simmer over low heat, stirring
constantly, until thickened. Stir in lobster stock,
lobster meat and cream. Do not allow it to boil.
Serve piping hot.

Source: Spices of the World
Cookbook by McCormick
Shared by: Sharon Stevens
Fidonet HOME_COOKING echo

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