CHAYOTE-BLACK-EYED PEA RELISH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Condiments
Salsas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Chayote fruit
1 c Black eyed peas — cooked
1 sm Clove garlic — minced
1 Serrano chile (deribbed) —
Seeded and minced
2 ts Fresh cilantro — chopped
4 tb Mango or papaya — diced
2 Scallions (white part only)
Thinly sliced
1/4 c Fresh corn kernels —
Roasted
2 ts Lime juice — freshly
Squeezed
2 ts White wine — fine quality
2 tb Vinaigrette dressing
Salt — to taste

Peel the chayote, cut in half, and remove the seed
with a knife. Cut into 1/4-inch dice and place in a
mixing bowl. Combine with the remaining ingredients.
Let sit for at least 1 hour. Before serving, check
the seasonings and adjust if necessary. Makes about 2
cups of relish.

Chef’s Notes: Stephan Pyles, the owner and chef of
Dallas’ hottest new restaurant, Star Canyon, tells us:
“Chayote, a green squash about the same shape and size
as a large pear, was a staple of the Aztecs and
Mayans, and it is still used extensively in Mexican
and South American cooking. In Louisiana and Florida,
the chayote is known as ‘mirliton.’ It is more widely
available during winter months and has a crisp,
crunchy texture and an earthy flavor that suits salsas
and relishes very well.” Entered into MasterCook by
Terri Law, 8/22/96.

Recipe By : Stephan Pyles in __The New Texas
Cuisine__

– – – – – – – – – – – – – – – – – –

Rioja Red Wine Vinaigrette (Gc)

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3620
Serving Size : 1 Preparation Time :0:00
Categories : Dressing-Sal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 bottle rioja red wine
1 tablespoon dijon mustard
1/2 cup olive oil

In a saucepan, reduce Rioja until it reaches a syrup consistency. In a food
processor, place reduced red wine and Dijon mustard. With motor running,
slowly add olive oil until emulsified. Season to taste with salt and
pepper. Serve drizzled over lamb skewers.

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 2, 1997

– – – – – – – – – – – – – – – – – –

Title: Norwegian Nut Bread
Categories: Diabetic, Fruits, Nuts/grains, Breads/bm
Yield: 2 sm lovaves

1 c Unbleached all-purpose flour 1 c Whole wheat-flour; unsifted
-sifted 1 c Raisins;
1 ts Baking soda; 1 tb Grated orange zest;
1 ts Salt; 1 Egg; beaten
1/2 c Almonds,fiberts sunflower; 1 c Buttermilk;
-Seeds (chopped) 2 tb Walnut oil;
1/4 c Non-fat dry milk powder;

Preheat oven to 375 degrees. Coat empty 16-oz cans with non-stick
cooking spray. IN a medium-size bowl, combine flour, baking soda,
salt, nuts, dry milk, whole-wheat flour, raisins and orange zest. In
a small bowl, combine egg, buttermilk, and walnut oil; add to flour
mixture and blend well. Spoon batter into cans and bake 50 minutes
or until golden. Loosen bread from cans with small spatula and cool
on rack. Makes 2 small loaves, about 6 slices each.

Food Exchange per serving: 1 1/2 STARCH/BREAD EXCHANGES + 1/2 FAT
EXCHANGES; CAL: 151; CHO: 24g; CAR: 23g; PRO: 5g; SOD: 254mg; FAT:
5g; Source: Light Easy Diabetic Cuisine by Betty Marks.

MMMMM

NEW BRUNSWICK BARLEY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 1/2 lb To 3 pounds chicken or
-turkey parts
2 qt Water
1/2 c Pearl barley, uncooked
1 md Onion, chopped
2 ts Poultry seasoning
1 t Salt
1/4 ts Pepper
1/4 ts Paprika
1 Bay leaf
1 c Sliced carrots
1/2 c Chopped celery
1/2 lb Mushrooms, sliced (2 1/2
-cups)
10 oz Frozen peas
2 tb Snipped fresh parsley

Combine chicken, water, barley, onion, poultry
seasoning, salt, pepper, paprika and bay leaf in large
kettle or Dutch oven. Bring boil. Cover, reduce heat
and simmer until chicken is tender, about minutes.
Remove chicken from broth. Cool chicken; remove meat
from bones and dice. Add carrots, celery and mushrooms
to broth. Cover; simmer 20 minutes, stirring
occasionally. Return diced chicken to soup mixture
with peas and parsley; cook until heated through.

Per serving (based on 8 servings): 206 calories (43
percent from protein, 35 percent from carbohydrate, 22
percent from fat), grams protein, 18 grams
carbohydrate, 5 grams fat, 57 milligrams cholesterol,
410 milligrams sodium.

Exchanges: 1/2 vegetable, 1 bread, 2 1/2 meat.

From the Oregonian’s FOODday, 1/5/93.

Posted by Stephen Ceideburg

– – – – – – – – – – – – – – – – – –

Title: ALMOND APPLE WHEAT BREAD STUFFING
Categories: Holiday, Poultry
Yield: 10 servings

2 c Granny smith apples
-chopped
1 1/2 c Sliced almonds
-Blue Diamond Natural
3/4 c Onions, chopped
3/4 c Celery, chopped
4 tb Butter or margarine
1 ts Cinnamon
1/2 ts Poultry seasoning
1/4 ts Salt
6 c Whole wheat bread cubes
1 c Raisins
1 Egg; lightly beaten
1/3 c Apple cider or juice
-=UP TO=-
1/2 c -cider or juice

Saute apples, almonds, onion, and celery in butter for
5 minutes, stirring frequently. Remove from heat.
Stir in cinnamon, poultry seasoning and salt. Toss
together bread cubes and raisins; add apple mixture.
Stir egg in 1/3 (or 1/2) c apple cider; toss into
bread mixture. Add remaining apple cider if a moister
stuffing is desired. Use to stuff a 15 to 20 lb
turkey, or two large roasting chickens. Spoon any
remaining stuffing into a lightly greased 9×5 loaf
pan. Bake, covered, during the last 30-40 minutes of
roasting.

—–

TAMALE PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tex-Mex Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Tortillas
2 pounds Hamburger
1 can Chopped olives
2 cups Cheddar cheese
1 can Mushroom soup
1 Diced onion
1 can Enchilada sauce (large can)
1 can Spanish tomato sauce (small)

Brown hamburger with onion. Mix all sauces in bowl.
Spread bottom of pan with sauce. Dip each tortilla in sauce and layer
tortillas,
meat, mushroom soup,olives and approximately 2 cups cheese. Pour remaining
suace
over casserole and bake at 350 degrees until hot and cheese is melted.

– – – – – – – – – – – – – – – – – –

Title: Tsourekia- Greek Easter rolls
Categories: Breads, Yeast, Ethnic
Yield: 3 dozen

2 pk Dry yeast
1 c Warm milk
1/2 lb Butter
1 c Sugar
6 Eggs
2 1/2 lb Flour

Dissolve yeast in the warm milk until foamy. Meanwhile
beat butter and sugar together quite well. beat in
eggs.Mix in the dissolved yeast. then mix in the
flour, adding enough to form a non sticky dough,
kneading smooth and elastic. Cover dough in bowl and
let rise double. Punch down and shape into desired
rolls. Let rise puffy. Bake 350 for 10 minutes than
325 until golden and done, another 15 minutes or
so.Note: dough can also be shaped into loaves if
desired. Recipe may be cut in half easily.

—–

Title: Banana Push-Ups
Categories: Kids
Servings: 6

2 lg Bananas, Cut Up
1/2 c Instant Nonfat Dry Milk
1 c Plain Yogurt
6 oz Frozen Orange Juice
-Concentrate (1 Can)
1 c Water

Combine all of the ingredients in a blender and whirl until foamy. pour
into paper cups and freeze. Push up from the bottom of the cup.

From Super Snacks For Kids by Penny Warner Copyright 1985

MMMMM

Title: Fruit-And-Nut Balls
Categories: Desserts, Fruits, Chocolate, Diabetic
Yield: 12 servings

1/2 c Dates, pitted 1/2 c Walnuts
1/2 c Raisins, dark or golden 1/2 c Sunflower Seeds
2 tb Cocoa -or- Carob Powder Walnuts, ground

Grind together dates, raisins, cocoa (or carob powder), walnuts and
sunflower seeds in a food processor or meat grinder.

Press the mixture into 24 small balls. Roll in the ground nuts.
Store in an airtight container.

Serves 12

Two Balls = Calories: Carbohydrates: 10 Protein: 2 Fat: 6 Sodium: 2
Potassium: 104 Cholesterol: 0

Exchange Value: 1 Fruit Exchange + 1 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

Shared by: Norman R. Brown

MMMMM

Title: QUICK-FRIED BEEF WITH OYSTER SAUCE
Categories: Beef, Chinese
Yield: 6 Servings

1 lb Beef steak
1/2 ts Salt
3 1/2 tb Vegetable oil
1 tb Soy sauce
2 ts Cornstarch
2 tb Water
2 tb Sherry
4 tb Beef stock
2 sl Ginger root
2 1/2 tb Oyster sauce
3/4 ts Sugar
Pepper — to taste

Cut the beef into small thin slices and rub these with the salt and
1/2 tablespoon of oil. Mix the soy sauce, cornstarch, water, sherry
and stock in a bowl until well blended. Finely chop the ginger. Heat
the oil in a frying pan. When hot add the beef, spreading the pieces
out, and stir-fry them over a high heat for 1 minute. Add the ginger,
followed by the oyster sauce and sugar, and continue to stir-fry for
30 seconds. Pour in the sauce mixture from the bowl, and continue to
stir-fry over a high heat for a further minute. Serve immediately on
a well-heated dish.

This mixture of seafood flavor with meat is a common Cantonese
practice which most southerners enjoy, but which is not always
accepted in central and north China.

Recipe By: Chinese Regional Cooking by Kenneth Lo

MMMMM