3 cans (16oz each) chickpeas (garbanzo beans), undrained
1 medium onion, minced
1 cup water
2 beef boullion cubes
1 can (6oz) tomato paste
1 tsp. oregano
1/4 tsp. pepper
salt to taste

Combine all ingredients in a saucepan. Heat to boiling. Cover.
Simmer 1 hour. Adjust salt. Serve with a crusty bread and salad.
Freezes well.

Makes: 4 servings.

MARMALADE BISCUIT SQUARES

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter (or marg.) — softened
1/2 c Orange marmalade
2 c Biscuit mix
1/2 c Water — cold

Combine butter and marmalade, mixing well; spread
mixture evenly in a greased 8 inch square baking pan.

Combine biscuit mix and water in a medium bowl; stir
vigorously until a soft dough is formed. Turn out on
a floured surface; knead lighlty about 5 times. Roll
dough into an 8 inch square about 1/2 inch thick.
Place on top of marmalade mixture; but into 36
squares. Bake at 425 degrees for 15 to 20 minutes;
immediately invert onto a serving dish.

SOURCE: Southern Living Magazine, sometime in 1979.
Typed for you by Nancy Coleman

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Title: Soupe de Potiron (Pumpkin Soup)
Categories: Soups
Yield: 6 Servings

3 1/2 lb Pumpkin
3 White onions
1 Garlic clove
2 Fresh sage leaves
-OR- a pinch of dried sage
2 tb Olive oil
10 c Boiling water
Salt
Black pepper
1/3 c Long-grain rice
— rinsed and drained
Fresh Parmesan shavings
— (if desired)

Choose small, sweet pumpkins for this soup. Peel pumpkin, and cut the
flesh into small cubes. Peel onions and chop coarsley. Place
pumpkin and onion in a soup pot with the garlic, sage, oil, and
water. Season to taste with salt and pepper, then let simmer on low
heat for 45 minutes.

Transfer soup to blender or food processor (working in batches if
necessary) and puree. Return soup to pot and bring to a boil. Add
rice at this point; cook until rice is tender. Adjust seasoning and
serve, garnished with a few Parmesan shavings if desired.

Karen’s note: I would try using Italian arborio rice in this soup,
to make the soup thicker and creamier.

Adapted by Karen Mintzias from a recipe in:
“The Classic Mediterranean Cookbook” by Sarah Woodward

—–

FRESH TOMATILLO SALSA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —–ALL QUANTITIES
APPROXIMATE—————-
8 To 16 Tomatilloes depending
On size.
12 Chiles (2_Serranos +
2 _Jalapenos + 8_Piquins) I
Typically use
The serranos and jalapenos
Green and the piquins red.
4 Cloves Garlic
1 sm Onion, really small, or half
Medium onion.
1/2 ts Salt
1/4 c Cilantro

Roast above ingredients in a[n oil-free] cast iron
pan, turning occasionally. Leave husks on tomatillos
while you roast ’em. The husks will be nicely
blackened, the skins translucent, and the fruits soft
when they’re done. [Let me add: the goal is to
blacken the skin while doing the least
tomatillo-exploding that you can. That way they don’t
lose juice into the pan, that burns and smells
sometimes. That means moving them around the pan as
they roast.] Put roasted vegetables in food processor
with: Salt 1/2 Teaspoon Cilantro 1/4 Cup and process
briefly. Transfer to a pot, and cook the mixture for 5
minutes. [This darkens it up a bit, and mellows the
flavors. It tastes too raw otherwise.] Source:
Actually, my husband is the green-salsa preparer, so I
sent him e-mail at work, requesting the recipe.
Here’s the (slightly edited) reply

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SPRITZ COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Butter
1 c Sugar
4 Egg — beaten
2 tsp Almond flavoring
5 c Flour
1/4 tsp Salt

Cream butter; add sugar and cream until light. Add eggs and flavoring.
Sift flour and salt together and add to first mixture. Mix well. Press
dough through cookie press onto ungreased cookie sheet and form into
shapes. Bake at 350 for 8 to 12 minutes.
Source: Festival Cookie Book per Donna Ransdell Fidonet COOKING echo

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Title: BHINDI SUBJI (OKRA AND TOMATOES)
Categories: Indian, Vegan, Vegetarian, Main dish
Servings: 4

2 lb Okra, fresh or thawed 1/4 ts Turmeric
4 tb Vegetable oil 16 oz Stewed tomatoes (1
can=8 oz)
1 ea Onion, medium and minced 2 tb Vinegar
4 ea Garlic cloves, chopped 1/2 c Water
1/2 ts Cumin seed 1 tb Black pepper 1/2 ts
Cumin seed 1 tb Black pepper, ground
2 ea Green chilies, chopped 1 pn Salt
1/4 c Coriander leaves-fresh/chopd

Wipe okra gently with moist kitchen towel. Cut each into 4 pieces and set
aside.

Heat vegetable oil in a skillet. Add onions, garlic, cumin seed, chilies
(optional), and coriander leaves. Saute 4 to 5 mins. Add turmeric. Stir
once or twice.

Add tomatoes, vinegar and 1/2 cup water. Bring to a boil. Lower heat and
simmer 15 mins.

Add okra, black pepper and salt. Cover and cook until okra is tender,
about 20 mins.

—–

Sweet Cream Base #3- Ben And Jerry’s-Adapted

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sugar Free Four Star
Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Light cream
1 Cup Sweetened condensed milk
-COLD
Low-Fat No-Fat Adapted Recipe
1 Can Fat Free Condensed Skimmed Milk
2 Cups No-Fat Milk
1/2 Teaspoon Salt
1 Teaspoon Vanilla

This recipe makes a less creamy, less rich ice cream.
Ben likes the slightly cooked flavor of the sweetened condensed milk. Whisk
the light cream and the sweetened condensed milk together in a mixing bowl
until blended. Makes 1 quart.

– – – – – – – – – – – – – – – – – –

Corn Pudding

Recipe By : Twenty-One Federal/modified by tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 large ear of corn — fresh
1 1/2 cups heavy cream
1 teaspoon sugar
2 tablespoons flour
1 whole egg
1 egg yolk
2 tablespoons butter
dash salt

1. Shuck the corn and scrape 6 of the ears using a knife. Transfer the whole
kernels to a small saucepan. Add a cup of cream or a bit more if necessary, to
submerge them. Blend in the sugar and salt to taste. Bring to a boil, reduce
the heat and cook until the cream is slightly thickened, about five minutes.
Drain the corn, reserving the cream and set both aside.

2. Using a four sided hand grater, scrape the kernels off the remaining ears
of corn into a large mixing bowl. Add the flour, whole egg and egg yolk and
whisk until foamy. Fold in the reserved corn kernels. Blend in the reserved
cream.

3. Lightly butter an 8 x 8 inch glass baking dish. Pour in the corn mixture.
Cut the two tablespoons of butter into small bits and dot the top of the
pudding with it. Place the pan on the center rack of the oven and bake 30
minutes, or until just set. Transfer to a rack to cool slightly before
serving.

– – – – – – – – – – – – – – – – – –

Per serving: 358 Calories; 29g Fat (68% calories from fat); 6g Protein; 24g
Carbohydrate; 157mg Cholesterol; 86mg Sodium

Title: Gf Banana Bread
Categories: Allergy, Diabetic, Rice, Breads/bm
Yield: 18 servings

3/4 c White rice flour 1/3 c White sugar
1/3 c Potato starch flour 3 Egg yolks
1 1/2 ts Baking soda 1 ts Lemon peel
2 ts Baking powder (GF) 1 ts Vanilla
1/4 ts Salt 3/4 c Mashed banana
1 tb Unflavored gelatin (1 env) 1/4 c Plain yoghurt
1/3 c Margarine 3 Egg whites

This is a special recipe made without gluten.

Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan. Sift flour,
baking soda, baking powder, salt and unflavored gelatin together.
Cream margarine, sugar, egg yolks and vanilla thoroughly. Continue
beating until mixture is light.

Mix in lemon peel, mashed banana and yoghurt. Add dry ingredients.
Beat egg whites to stiff peaks but not so they are dry. Fold egg
whites into the mixture. Place in the greased loaf pan. Bake for 1
hour.

1/2″ slice – 1 starchy choice, 1 fat choice

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.

MMMMM

Title: WHOLE WHEAT SOFT PRETZELS – PAN-1
Categories: Breadmaker, Breads
Yield: 1 servings

XKGR41A Don Fifield
1 1/8 c Whole wheat flour (5 1/4 oz)
1 1/8 c Bread flour (5 1/4 oz)
1 tb Dry milk
1/2 ts Salt
1 tb Shortening
2 tb Molasses
5/8 c Water (5 fl.oz)
1 ts Dry yeast
TOPPINGS:
1 Egg; beaten
3/4 tb Black sesame seeds (optional)
1/4 c Coarse salt (optional)

1. Place first 5 ingredients inside the bread pan. Add molasses and
water. Close cover and place dry yeast into the yeast holder. SELECT:
WHOLE WHEAT DOUGH MODE. Press start. (Breadmaker completes the basic
dough mode 3 hours and 15 minutes later) 2. Divide the dough into 8
equal portions. Roll each portion on a lightly floured surface into a
ball. Cover with a plastic wrap and rest for 20 minutes. 3. Using the
palm of the hand, roll each unit on a lightly floured surface into a
rope of about 10 inches long. 4. Twist once where the dough overlaps.
5. Lift ends across to opposite edges. Tuck ends under. 6. Place on a
greased baking pan. Spray water on top. Proof at 90 deg. for 30 to 50
minutes. 7. Brush with beaten egg. Add any desired toppings. 8. Bake
in 375 deg. oven for 15 to 22 minutes.

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