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.

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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.

– – – – – – – – – – – – – – – – – –

Title: Savoury Nibbles
Categories: Snacks, Spicy
Servings: 6

2 ts Oil
2 Cloves garlic crushed
1 ts Coriander seeds
1 ts Black mustard seeds
2 ts Sambal oelek
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground nutmeg
3/4 ts Ground chilli
1 c Chick pea flour
1 c Self raising flour
1 c Warm water
1/2 c Buttermilk

oil for frying.

Heat oil in small saucepan. Add garlic, seeds, sambal, cinnamon, cloves,
nutmeg and chilli powder. Stir over medium heat for approx 2 minutes or
until fragrant. Remove mixture from heat and crush with pestle mortar
until fine. Sift flours into a bowl, make a well in the centre and add
water and buttermilk, then spices. Mix to a smooth batter.

Heat oil in saucepan. Hold a slotted spoon over oil and add batter to it so
that batter drips through the spoon’s holes into the oil. Cook until brown,
remove and drain on absorbent paper. Add salt or any other seasoning you
like to taste.

MMMMM

BABA GHANOUJ – QUICK AND EASY DIABETIC MENUS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Appetizers
Vegetarian Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Eggplant
1 cl Garlic — minced
1 tb Tahini
1/8 ts Cumin, ground

Preheat the broiler. Slic
surface. Cool and peel the slices, then puree in a
blender or food processor along with the rest of the
ingredients. Chill and serve with vegetables. Note:
Tahini is sesame paste, made from ground sesame seeds
like peanut butter. Available in health food stores.
Serving ñ/3c 68cal; pro 3g, carb 6g, fat 4g, sodium
38mg exchanges: 1 vegetable + 1 fat

– – – – – – – – – – – – – – – – – –