Title: San Joaquin Glamour Salad
Categories: Salads, Fruits
Yield: 5 servings

1 md Solid head of cabbage
12 Stewed Calif. dried figs
— drained
2 Fresh carrots
2 tb Onion, grated
2 Sprigs parsley
1 ts Celery seed
1 #1 can crushed pineapple,
— including syrup
3 tb Mayonnaise
2 tb Sugar
1 ts Salt
1 ts Freshly ground pepper
1/2 ts Dry mustard
3 tb Vinegar
1/2 c Heavy cream; whipped

Wash the cabbage, remove blemished leaves. Cut stem at bottom to make
even base. Cut out center of cabbage. Scoop out all possible cabbage,
but retain a good shell that will not leak. Remove stems from figs. Then
put scooped-out cabbage, figs, carrots, onion, and parsley through food
grinder, using the coarse blade. Add all the remaining ingredients
EXCEPT the cream. Stir together lightly. Whip the cream and fold into
the salad. Spoon into cabbage shell, heaping high. Garnish with more
stewed figs and small lettuce leaves. Adjust seasoning to your own taste
if you wish. Serves 5 or 6.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Title: Fluffy Frosting
Categories: Diabetic, Cake
Yield: 1 servings

1/2 c Sugar
2 t Water
2 Packets Sweet Low
2 Larger egg whites
1/4 t Cream of tartar
1/2 t Vanilla

Combine sugar, water, Sweet’n Low, egg whites, and cream of tartar in
top of a double boiler and beat at high speed for 1 minute. Set over
simmering water in the bottom of the double boiler. Continue to beat
at high speed for 4-5 minutes or until soft peaks form. Remove from
heat. Add vanilla to frosting and continue beating at high speed 1/2
minutes or until thick enough to spread on a cooled cake. Use about
2 1/2 tablespoons per portion if frosting individually; or use this
amount to frost a 2-layer cake or a 9-inch square cake, both of which
would then be cut in 16 equal servings.
Food Exchange per serving: 1 VEGETABLE (1-1 1/2 TABLESPOONS MAY BE
USED AS A TOPPING FOR CAKE OR PUDDING WITHOUT COUNTING IT AS AN
EXCHANGE) CAL: 23; CHO 6gm; PRO: negl; FAT: negl;
LOW-SODIUM DIETS: May be used as written.

From: The New Diabetic Cookbook by Mabel Cavaiani, R.D.

MMMMM

Title: Steak Fajitas
Categories: Mexican, Beef
Yield: 4 servings

2 tb Butter
1 sm Onion (or 3-4 green onions
-W/tops)
1/2 tb Green chilies, chopped
1 tb Green peppercorns
1/2 c White wine
3/4 c Half half
Sirloin, sliced thinly
-(freshly grilled or
-Leftover)
Flour tortillas, lg. size
-(warm in microwave to
-Soften)

—————————SAUCE—————————
Dash of coriander
Dash of salt

Contributed to the echo by: Debra Heng STEAK FAJITAS
Saute onion and chilies until softened. Add green
peppercorns and wine; reduce until most of wine is
evaporated to a syrup consistency. Add cream and
continue to simmer until sauce is thick enough to coat
a spoon. Don’t let it get pasty, though; watch
carefully. Lower heat, salt to taste. Add more butter
if necessary. Toss in cilantro or parsley. Add beef
and stir just to coat if freshly grilled; if leftover,
heat just ’til warm.

Spoon into tortillas. Add fresh chopped tomato or
salsa, guacamole, sour cream, shredded lettuce and
cheddar. Fold up like a burrito and enjoy!

—–

Title: Turkey-Barley Soup
Categories: Diabetic, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

6 c Turkey or chicken broth; 1 Bay leaf;
1 c Turkey; diced cooked 1 ts Dry thyme;
1 c Pearl barley; 1/4 ts Dried marjoram;
1 Onion; chopped 1/4 ts Ground black pepper;
2 Celery; stalks, chopped 2 tb Chop.fresh parsley
(2ts.dry)
3 Carrots; sliced

Combine all the ingredients in soup pot or slow cooker. Cook over
low heat in the slow cooker for 6 hours or simmer on the stove for 1
hour, or until the carrots are tender and the barley is soft.

1/6 recipe – 181 calories, 1 lean meat, 1 bread, 2 vegetable
exchanges 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg
sodium, 320 mg potassium, 18 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov. 93

Long-grain rice has slightly less carbohydrates and calories per cup
than barley if you wish to substitute.

MMMMM

Joe Cooper’s Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Beef — ground or cubed
1/4 cup Olive oil
1 quart Water
2 Bay leaves
8 Dry chilie pods *OR*
6 tablespoons Chili powder
3 teaspoons Salt
10 Garlic cloves — chopped
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Cayenne
1/2 teaspoon Ground black pepper — fresh
1 tablespoon Sugar
3 tablespoons Paprika
1/4 teaspoon Cocoa (optional)
3 tablespoons Flour
6 tablespoons Cornmeal

In a six-quart pot, sear meat in hot olive oil, stirring constantly over high
heat until grey, but not brown. Add water and mix well. Add bay leaves now, but
remove and discard after 15 minutes of cooking. Simmer covered 1 1/2 to 2
hours, stirring occasionally. Add remaining ingredients, except for flour and
cornmeal.
Cocoa should be added now. Simmer, stirring frequently, for 30 minutes. Skim
off any excess fat.
Adjust seasonings and add flour and cornmeal blended with a little cold water
to make a paste. Cook, stirring constantly to prevent sticking, until chili is
the desired comsistency.

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE-WINE BALLS
Categories: Desserts, Red wine
Yield: 42 servings

6 oz Semisweet chocolate chips
2 1/2 c Finely crushed vanilla wafer
1/3 c Sweet red wine
1/4 c Honey
2 c Ground walnuts
Granulated sugar

Heat chocolate chips and honey in 3-quart saucepan over low heat,
stirring constantly, until chocolate is melted. Remove from heat.
Stir in vanilla wafers, walnuts and wine. Shape into 1-inch balls;
roll in sugar.
Store Chocolate-Wine Balls in tightly covered cookie jar or metal
can. Let stand several days to blend flavors. Flavor improves with
age up to 4 weeks.

MMMMM

Title: OYSTER COCTAIL SAUCE
Categories: Sauces, Appetizers, Shellfish
Yield: 1 servings

1 c Catsup
3 tb Horseradish
1/4 ts Tabasco sauce
1 tb Lemon juice

Combine ingreds. and use sauce to make oyster or
shrimp coctails, or use with raw oysters on half shell.

—–

Fruit Jelly

Recipe By : Good Food for Babies and Toddlers
Serving Size : 5 Preparation Time :0:10
Categories : Baby Food Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup water
2 teaspoons gelatin
1 1/2 cups apple juice

Dissolve gelatin in hot water. Add apple juice and refrigerate until set.

– – – – – – – – – – – – – – – – – –

NOTES : any sort of juice can be substituted for the apple juice

Hot And Sour Garlic Chive Soup With Tofu

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Carrots — sliced
1/4 c Fresh garlic chives —
Minced
3 Fresh lovage or celery
Leaves
3 Romaine lettuce or Swiss
Chard leaves — torn into
Pieces
4 Dried cloud ear or shiitake
Mushrooms
1 6 inch piece dried arame,
Dulse, or tombu seaweed
(package)
1 sm Fresh or dried hot red
Pepper
2 tb Rice wine vinegar
1 qt Water
1 c Dry white wine
1 t Dark sesame oil
1/2 lb Firm tofu — cut into
1/2 -inch
Pieces
2 tb Rice or barley miso sauce
Garlic chive leaves — for
Garnish
Garlic chive flowers — for
Garnish

In a large heavy pot, combine all the ingredients
above the line. Bring to a boil, then cover, lower the
heat to medium-low, and simmer for
30 minutes. Remove the mushrooms and slice
thinly, discarding the tough portions. Strain the
broth and return it to the pan. Add the tofu and
mushrooms and simmer for 5 minutes. Dissolve the miso
in a small amount of the broth, stir it into the soup,
then immediately remove the pot from the heat. Garnish
with minced garlic chive leaves and serve at once.

Substitution for the Chinese garlic chives: 1 clove
garlic and twice as much volumn of fresh chives.

~ – – – – – – – – – – – – – – – – –

NOTES : This recipe makes one Japanese Miso – a
seawood and mushroom flavored vegetable broth. Strain
the broth and return mushrooms to pot. Then add tofu,
Chinese chives, and agar (a thickener made from
seaweed). Quick soup: check the import section of the
grocery. Buy 1 envelop (or box) Japanese Miso with
Mushroom. Make according to package directions. Taste
and add red pepper flakes and a little rice vinegar to
taste. Add tofu and heat through. The packaged soup
contains the agar to thicken the broth. Do add
Chinese chive. (I’ve used society garlic – well
cleaned.)

From phannema@wizard.ucr.edu Wed Aug 14 15:01:29 1996
Recipe By : Maggie Oster’s Herb Garden (1993:36) NY:
MacMillan

– – – – – – – – – – – – – – – – – –

Boule de Neige

Recipe By : Ellen Court
Serving Size : 1 Preparation Time :0:00
Categories : Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz semisweet chocolate, coarsley chopped or u
3/4 C strong brewed coffee
1 1/4 C sugar
1 1/2 sticks unsalted butter at room temperature
5 eggs
1 oz dark rum or coffee liqueur (optional)
2 pints heavy (whipping) cream

Preheat oven to 350 degrees. Grease a 5 1/2″ x 9″ loaf pan. In double
boiler, melt together chocolate, coffee sugar over low heat. Set aside to
cool for 10 minutes. Turn
mixture into a medium bowl, and with an electric mixer, add butter until
incorporated. Add eggs one at a time. Add rum now, if using it.
Pour mixture into the loaf pan; bake 1 hour until the mixture is puffed
cracked. Cool to room temp on a rack, then refrigerate overnight.

To serve:In a bowl, whip the cream until it holds stiff peaks. Use an ice
cream scoop shape the chocolate into balls. Fit a pastry bag with a star
tip pipe each boule with a coating of whipped cream.

**************LAZY WAY TO SERVE************************************
Skip the whipping cream. Buy the aerosol stuff or the tub. Have everyone
scoop out what they want squirt the whipped stuff on. Tastes every bit as
good if you aren’t worried about presentation.

– – – – – – – – – – – – – – – – – –