TURKEY ALBONDIGAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Mexican
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cooked turkey, chopped
3 sl Bread, sprinkled with 6 or 7
-tablespoons of hot
Turkey stock
3 Eggs
1 Or 2 cloves garlic, finely
-chopped (or put through a
-garlic
Press)
2 ts Salt
1 t Ground coriander
1 t Ground cumin
Several grindings of black
-pepper
2 qt Turkey stock or chicken
-stock
10 oz Frozen kernel corn (1
-package)
3/4 c Blanched almonds, finely
-ground

“Leftover turkey can be transmogrified into dumplings
swimming in thickened and reduced turkey stock. Make
the stock from what is left of the turkey after you
have picked off the meat. You may substitute chicken
stock and/or leftover chicken for the turkey.”

Chopped green chili peppers for garnish

1. Place the turkey meat in a bowl. Squeeze the
excess moisture from the bread and crumble it into the
turkey meat.

2. Put the turkey and bread mixture through a meat
grinder or a food processor.

3. Add the eggs, garlic, salt, coriander, cumin and
black pepper. Mix well. Shape the mixture into
walnut-size balls/

4. Bring the turkey stock to a boil. Drop the
albondigas into the boiling stock. Reduce the heat
and simmer for 10 minutes.

5. Remove the cooked albondigas with a slotted spoon
and set aside.

6. Boil the stock for another 30 minutes to reduce
and thicken it. Add the corn and the ground almonds.
Return the albondigas to the stOck. Heat through and
serve in bowls garnished with chopped chili peppers,
if you wish.

Makes 6 to 8 servings.

NOTE: To make the stock, pick the meat off the bird.
Place the carcass in a large pot and cover with water.
Add an onion, a carrot, a rib of celery, some parsely
and thyme, and a bay leaf. Simmer for 2 to 3 hours.
Cool, strain, and season.

[THE DUMPLING COOKBOOK; Maria Polushkin; 1977; ISBN
0-911104-81-X]

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Easy Cheesy Salsa Dip
Categories: Dips, Mexican
Yield: 1 servings

1 cn Pasteurized process cheese
-spread (8 oz)
1/2 c Pace Thick Chunky Salsa
1/4 c Dairy sour cream

—————————–OPTIONAL TOPPINGS—————————–
Sliced green onion tops
Chopped cilantro
Diced red bell peppers

Combine cheese spread, Pace Thick Chunky Salsa and sour cream; mix well.
Transfer to serving bowl; top as desired. Serve chilled with vegetable
dippers or unsalted chips. Makes about 1-2/3 cups.

—–

AEGEAN SEA CHOWDER (PSAROSOUPA KAKAVIA)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 lb White fish
— cut into 2-inch pieces
1/2 lb Clams (if desired)
1/2 lb Crab (if desired)
1/2 lb Lobster (if desired)
1/2 lb Scallops (if desired)
1/2 lb Mussels (if desired)
1/2 lb Shrimp (if desired)
1/2 lb Baby octopus (optional)
1/4 c Olive oil
3 Onions — chopped
2 Garlic cloves — pressed
2 lb Canned peeled tomatoes
— including liquid
1 c Chopped mushrooms
4 Celery stalks — chopped
2 ts Salt
1/8 ts Cayenne pepper
1 Bay leaf
1/2 c Wine, red preferably
4 c -Water

Prepare fish and shellfish by cleaning and cutting
into bite-size pieces. Heat oil in a large pot. Fry
onions and garlic on medium heat for 5 minutes. Add
remaining ingredients, except seafood and bring to a
boil. Reduce heat and cover. Cook one hour.

Add fish and octopus, and cook 20 minutes. Add
shellfish and simmer 5 minutes more. Serve hot with
crusty bread and crisp salad.

Source: The Complete Greek Cookbook – by Theresa Karas
Yianilos

Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

CHILLED BLACK OLIVE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Pitted ripe olives
-preferably imported
-brine packed
3 c Chicken broth
1 1/2 c Minced onions
1 cl Garlic, minced
1 Egg
1 c Light cream
1 t Thick bottled steak sauce
1/4 c Dry sherry

Either slice the olives wafer-thin or chop them into
bits in a food processor. Place chicken stock in a
medium saucepan and bring to a boil. Add onions and
garlic. Simmer 10 minutes. Remove pan from heat,
strain out onion and garlic bits and discard (or save
to add the pot when making a batch of stock). Return
soup to the pan and add olives. Beat egg in a bowl and
slowly add a cup of hot soup while continuing to beat,
and taking care not to curdle the egg. Pour soup/egg
mixture into the soup. Add light cream, steak sauce
and sherry. Refrigerate for several hours or
overnight. Serve chilled in chilled soup bowls.

– – – – – – – – – – – – – – – – – –

Title: LOW CAL STRAWBERRY CHIFFON PIE
Categories: Diabetic, Pies, Desserts, Fruits, Low-fat/cal
Yield: 1 pie

1 c Water
1 Env knox unflavored gelatine
1 .20 oz kool aid unsweetened
Drink mix (strawberry flav.)
8 1 g packets equal sugar sub
1 Recipe low cal whipped topp-
Ing
2 tb Instant dry milk
9 Inch graham cracker crust
(see diabetic recipe)
9 Fresh strawberries
(optional)

Combine water and gelatin. Let set for 5 minutes and
then heat until gelatin is melted. Add Kool aid mix
and sweetener to gelatin. Mix well and refrigerate
until slightly thickened. Prepare whipped topping
while gelatin is thickening. Refrigerate until
needed. Add dry milk to thickened gelatin and whip at
high speed until creamy and stiff. Remove beater and
gently fold in whipped topping into whipped gelatin.
Spread filling evenly into graham cracker crust.
Garnish eack serving with a fresh strawberry, placing
a fresh strawberry in the center of the pie.
Refrigerate until firm. Cut into 8 equal pieces. Per
serving (1/8 of pie): CAL 125; CHO 15 gm; PRO 3 gm; FAT
7 gm; NA 122 mg; Food exchanges per serving: 1 bread,
1 fat Source: The New Diabetic Cookbook

—–

CRESCENT ROLLS

Recipe By : =

Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cup Bread flour
2 tablespoon Sugar
1/4 teaspoon Salt
1/4 cup Butter;or margarine — softened
1 tablespoon Milk
1 Egg yolk — plus water to
measure 3/4 cup
1 teaspoon Active dry yeast
Butter; or margarine — melted

Place ingredients, except melted butter, in inner pot in order listed; le=
t stand 5 minutes. Use DOUGH setting; press START. Dough will be complet=
ed in 1 hour 15 minutes. Remove dough from inner pot and place in greased=
bowl, turning to coat evenly. Cover and let rest in warm, draft-free pl=
ace, 20-30 minutes.

Punch down dough. On floured surface, roll dough to 10-inch round; brus=
h with melted butter. Cut into 10 wedges. Roll up each wedge, starting a=
t wide end; press points. Place, point-side down, on greased baking sheet=
and shape into crescents. Brush with remaining butter. Cover and let ri=
se in warm, draft-free place, 20-30 minutes. Bake in 375-degree oven for =
8-10 minutes, or until golden brown.

(MM’d by Nancy Hagfors – N.HAGFORS on GEnie; GXDB48A on Prodigy)

– – – – – – – – – – – – – – – – – – =

Title: No-Bake Peanut Butter Drops
Categories: Cookies
Yield: 60 servings

1 1/2 c Sugar
1/2 c Margarine — or butter
3/4 c All-purpose flour
2/3 c Evaporated milk
1 1/2 c Rolled oats — not instant
2/3 c Creamy peanut butter
1/2 c Black walnuts — chopped
1/2 c Dried coconut
1 ts Vanilla extract
1/4 ts Salt

In a saucepan, combine the sugar, margarine, flour and milk. Bring to a
full boil and boil hard for 3 minutes, stirring constantly. Remove from
heat and add remaining ingredients all at once. Blend well. Drop by
teaspoonfuls onto foil or greased cookie sheets. Cool completely before
serving or storing.

Recipe By : Jo Anne Merrill

—–

EASY SHORTBREAD

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1 lb Butter
3 1/2 c Flour, all purpose
1 c Rice flour
2 tb Sugar

Preheat oven to 350F. Place 1 cup sugar in food
processor; blend 30 sec. (or use fruit sugar). Add to
softened butter and cream mixture until very fluffy.
Combine flour and rice flour. Beat into batter in
small portions. Turn batter out onto a lightly
floured surface. Knead until smooth, adding up to 1/2
c more all-purpose flour, if needed. Press into a 15 x
9 jelly roll pan. Score into bars with a sharp knife.
Prick surface with fork. Sprinkle with remaining 2 T
sugar. Bake 10 minutes then lower heat to 300F and
bake until golden, about 30 to 40 minutes. Cut along
scored lines, cool and store in air tight container.
(Good recipe from Toronto Star, very fast.)

– – – – – – – – – – – – – – – – – –

Title: Oriental Rhubarb Jam
Categories: Jams
Yield: 4 servings

1 lb Rhubarb finely chopped
1/2 ts Five spice powder
Dash hot pepper sauce
3 c Granulated sugar
1/4 c Chopped candied ginger
3 tb Lemon juice

In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot
pepper sauce and lemon juice; blend well. Place over low heat,
stirring constantly until sugar dissolves. Bring to boil, skim off
foam and cook over medium heat, stirring frequenly, until mixture
becomes transparent and thickens, about 15 to 20 minutes. Ladle into
hot, sterilized jars; seal. Makes about four 6 ounce jars.

MMMMM

Title: STIR FRY LENTILS AND BEANS
Categories: Main dish
Yield: 1 recipe

1/4 c Sesame oil
1/2 c Diced onion
1/2 c Diced celery
1 c Sliced mushrooms
2 c Cooked AM Red Lentils
1 c Cooked AM Adzuki beans
1/2 c Fresh mung bean sprouts
1/2 c Sliced water chestnuts
2 ts Low sodium tamari sauce
1/2 ts Marjoram
1/4 ts Nutmeg
1/4 ts Garlic powder
1/4 ts Onion powder

Heat the oil in a large skillet or wok and saute the
onion, celery and mushrooms until brown. Add the
remaining ingredients and cook, stirring until heated
through.

Source: Arrowhead Mills “Hearty Main Dish Meals
without meat” tri-fold Reprinted by permission of
Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias

—–