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

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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.

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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.

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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.

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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

Title: PRAWNS-IN-SHELL
Categories: Chinese, Appetizers, Seafood
Yield: 8 servings

1 lb Large Raw Prawns
2 tb Dry White Wine, Divided
1/2 ts Grated Fresh Ginger Root
1/4 c Vegetable Oil
2 tb Coarsely Chopped Green Onion
– With Tops
1 ts Coarsely Chopped Fresh
-Ginger Root
1 Clove Garlic, Chopped
2 sm Red Chili Peppers, Chopped *
1 tb Sugar
3 tb Tomato Catsup
2 tb Soy Sauce
1/2 ts Cornstarch

* Chili peppers should be hot. Take care when handling
hot chili peppers.
~——————————————————
~—————– Wash and devein prawns; do not
peel. Cut prawns diagonally into halves; place in
medium bowl. Sprinkle 1 tablespoon wine and grated
ginger over prawns. Heat oil in hot wok or large
skillet over high heat. Add prawns; stir-fry until
completely pink or red. Add green onions, chopped
ginger, garlic and chili peppers; stir-fry only until
the onions are tender. Combine sugar, catsup, soy
sauce, remaining 1 tablespoon wine and cornstarch;pour
into pan. Cook and stir until sauce thickens. Serve
immediately. Garnish as desired. Typed by Syd Bigger.

—–

Title: POOR MAN’S JAMBALAYA
Categories: Cajun
Yield: 4 servings

Seasoning mix
4 Whole bay leaves (small)
1 ts Salt
1 ts White pepper
1 ts Dry mustard
1 ts Ground red pepper (cayenne)
1 ts Gumbo file (file powder), op
-tional
1/2 ts Ground cumin
1/2 ts Black pepper
1/2 ts Dried thyme leaves
4 tb Margerine
6 oz Tasso (prerred) or other smo
-ked ham, diced
6 oz Andouille smoke sausage (pre
-ferred) or kielbasa
1 1/2 c Chopped onions
1 1/2 c Chopped celery
1 c Chopped green bell peppers
1 1/2 ts Minced garlic
2 c Uncooked rice (converted)
4 c Basic beef, pork or chicken
-stock

Thoroughly combine the seasoning mix ingredients in a small bowl and set
aside. In a large heavy skillet (preferably cast iron), melt the margarine
over high heat. Add the tasso and andouille; cook 5 minutes, stirring
occasionally. Add the onions, celery, bell peppers, seasoning mix and
garlic. Stir well and continue cooking until brown, about 10-12 minutes,
stirring occasionally and scrapin the pan bottom well.
Stir in the rice and cook 5 minutes, stirring and scraping the pan bottom
occasionally. Add the stock, stirring well. Bring mixture to a boil; reduce
heat and simmer until rice is tender but a bit crunchy, about 20 minutes,
stirring occasionally toward the end of cooking time. Meanwhile, heat the
serving plates in a 250 degree oven. Remove the bay leaves and serve
immediately. To serve as a main course, spoon 2 cups Jambalaya onto each
heated serving plate; for appetizer serve 1 cup.
Source: Paul Prudhomme’s Louisiana Kitchen

—–

Herbed Cheese Spread

Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :0:15
Categories : Appetizers Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces feta cheese
8 ounces cream cheese
2 tablespoons sour cream
1 clove garlic
fresh chives — cut in 3″ pieces
fresh basil leaves — chopped
fresh parsley — chopped
fresh thyme — chopped
fresh dill weed — chopped (optional)

Crumble feta cheese into bowl of food processor with chopping blade=
intact. Mash garlic clove with flat edge of knife or in garlic press and=
add to processor bowl. Add herbs, with chives snipped into 3 inch pieces.=
No quantities are given for fresh herbs because they should be added=
according to individual taste. To substitute dried herbs, start with=
approximately 1/2 teaspoon basil, 1 tablespoon each of chives and parsley,=
and 1/4 teaspoon each thyme and dill. Add more of any herb, if you wish.=
Process just until herbs are chopped. Add cream cheese and sour cream.=
Process until desired consistency, adding more sour cream for a softer=
spread. Makes about one pint.

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Serving Ideas : Serve with crackers.

NOTES : Excellent for stuffing raw vegetables (celery, cherry tomatoes,=
pepper wedges) for a quick hors d’oeuvre.