Title: No Knead Bran Bread
Categories: Diabetic, Breads/bm
Yield: 1 loaf

3 c Whole wheat flour 1 1/4 c Warm water (110 to 115 F)
1/2 c Dry milk powder 1 1/2 c Bran or 2 c bran cereal
1/2 ts Salt 1 Egg
2 tb Active dry yeast (2 pkgs) 3 tb Vegetable oil
1/4 c Honey

Stir together the flour, dry milk powder, and salt. Combine the yeast
honey , warm water, and bran in a large mixing bowl. Let the yeast
mixture stan 2 minutes. Add the egg, oil, and about half of the
flour mixture. Beat until smooth. Add the remaining flour mixture
and stir to form a sticky dough. Cover with a damp towel and let
rise in a warm place until doubled in bulk, about 1 hour. Stir down
and pour into a lightly greased 9 by 5 inch loaf pan. Bake in a 375
degree oven for about 40 minutes. Cool in the pan for 5 minutes.
Remove and cool thoroughly on a wire rack. Food value per 1/18 of
loaf: 128 calories

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KITCHI-JIGAGAMANJ-NABO (SHALLOT SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Native
Algonquin Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Shallots
8 c Water
3/4 c Watercress
1 1/2 ts Salt
1/4 ts Black pepper

Finely chop the shallots. Put all the ingredients
into a soup pot simmer for 45 minutes. Season
serve.

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1/2 cup minced onion
1 clove garlic, minced
1/2 pound ground lamb
2 tablespoons lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 cup seeded and pared cucumber, diced
1/4 cup non-fat yogurt
1 tablespoon fresh mint, chopped
2 pitas
1/2 cup shredded lettuce
1/2 cup diced tomato
Spray skillet with non-stick spray and add onion and garlic. Cook until
soft over low heat stirring constantly. Place in mixing bowl with lamb,
lemon juice, oregano and cumin and mix thoroughly. Shape into 2 patties.
Place on rack of broiler and broil 3 to 5 minutes on each side, turning
once, or until desired doneness. Combine cucumber, yogurt and mint
in small bowl and mix. Cut around edge of each pita bread and pull
open to form pocket. Fill each pita with half the lettuce and tomato,
1 lamb patty and half the yogurt mixture.

Title: Bulgur Wheat Vegetables
Categories: Diabetic, Vegetables, Side dishes, Vegetarian
Yield: 4 servings

1 c Mushrooms; fresh sliced
1 c Zucchini; sliced quartered
1 c Water
1/2 c Buglur Wheat;
1/3 c Onion; chopped
1/3 c Carrots; chopped
1/4 c Green pepper; chopped
1 cl Garlic; minced
1 ts Instant vegetable bouillon
1/2 ts Basil; dried crushed
1/4 ts Celery seed;
1/4 ts Thyme or marjoram; crushed
Dash of pepper
1/2 c Tomato; chopped seeded
-tomato

In a medium saucepan combine mushrooms, zucchini,
water, bulgur wheat, onion, green pepper, garlic,
chicken bouillon granules, basil, celery seed thyme or
marjoram, and pepper. Bring to a boiling, reduce heat;
stir in chopped tomato. Let stand 5 minutes or till
all the liquid is absorbed. Fluff the bulgur wheat
mixture with a fork. Make 4 (3/4-cup servings). Food
Exchange per servings: 1 STARCH/BREAD EXCHANGE +
VEGETABLE EXCHANGE

Source: Better Homes and Garden Diabetic Cookbook
Brought to you and yours by Nancy O’Brion via her

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Grilled Acorn Squash, Mushroom and Asparagus

Recipe By : CHILLIN’ GRILLIN’ SHOW #GR3629
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 acorn squash — split in half, seeds
— and fibers removed
salt — to taste
pepper — to taste
4 rosemary sprigs
4 tablespoons onions — minced
4 tablespoons celery — minced
4 tablespoons carrots — minced
4 tablespoons olive oil
2 cups vegetable stock
1 pound quinoa — washed
2 pounds fresh wild mushrooms
2 pounds pencil asparagus

Rub acorn squash with salt, pepper, oil and rosemary vigorously, inside.
Grill face down for 8 minutes. Turn over, put rosemary inside and cook,
covered for 20 minutes.

In a pot, place onions, celery, carrots and 1 tablespoon olive oil and cook.
Add stock and quinoa and bring to a boil. Cover tightly and simmer for 10
minutes. Uncover squash place quinoa mixture inside squash and cover. Cook
for an additional 10 minutes.

Lightly toss mushrooms and asparagus with olive oil, salt and pepper. Grill
for 3 minutes on each side. Serve squash
with quinoa inside and have mushrooms and asparagus flowing around.

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CALDILLO (NEW MEXICAN GREEN CHILI STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Lean beef round or pork
2 tb Oil
3 ea Medium potatoes, diced
1/2 c Onion, sliced
1 ea Large garlic clove, minced
2 ts Salt
6 ea Green chilies

Cube meat, sprinkle with salt and fry until brown in
oil. Add potatoes to browned meat together with onion,
garlic, salt, chili and enough water to cover.
Continue to add water if necessary. It will have a
soupy consistency.

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Title: Tomato Cheddar Soup
Categories: Soups
Yield: 8 Cups

-JUDI M. PHELPS
4 c Chicken stock
3 c Cheddar cheese; grated
2 lg Cans tomatoes
1 ts Basil
1/4 ts Thyme
1/2 ts Tarragon
1 (6 oz.) can tomato paste

Put tomatoes through a food processor and then through
a strainer to remove seeds. Add all other ingredients
and simmer for 20 minutes, stirring occasionally so
that cheese doesn’t settle on bottom and burn. Makes
about 8 cups. Source: Cookbook USA

Shared and MM by Judi M. Phelps. jphelps@slip.net or
jphelps@best.com

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Title: Blueberry Boy Bait
Categories: Desserts Londontowne
Servings: 8

2 c Flour 1 1/2 c Sugar
2/3 c Butter 2 t Baking powder
1 t Salt 1 c Milk
2 ea Eggs, separated 1 c Blueberries

Mix together flour, sugar, butter. Reserve 3/4 cup of this mixture for
topping. To remainder, add salt, baking powder, milk, egg yolks. Blend
well. Beat egg whites until firm; fold into batter and pour into 9″ X 11″
baking pan. Sprinkle blueberries over top, and then remainder of reserved
flour/sugar/butter mixture. Bake in 350 degree oven for 40-50 minutes.

Mrs. Harold T. Cook

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Title: CONIGLIO ALLA CASSIA
Categories: Meats, Italian
Yield: 4 servings

3 lb Rabbit with liver
3 tb Olive oil
2 tb Butter; melted
2 oz Salt pork; diced
1/3 lb Onions; peeled and diced
2 Garlic cloves; mashed
2 Bay leaves; crumbled
1/4 ts Black pepper
6 tb Dry red wine
1 lg Ripe tomato or
1/2 c Canned peeled plum tomatoes;
-chopped
3/4 c ;hot water
Salt (optional)

Cut the rabbit into 6 pieces. Wash and dry the rabbit well. Chop the
liver into very small pieces. Combine olive oil, butter and salt pork
in a saucepan; heat.
Add onions and cook, to medium brown. Add rabit pieces and brown
for 10 minutes. Add garlic, bay leaves, black pepper, and chopped
liver. Stir and cook for 10 minutes. Add wine, stir, cover and cook
for 5 minutes. Uncover. Add the tomato and the hot water, stir, and
cook slowly for about 1 hour. Test for doneness, do not overcook.
Carefully taste for salt (optional) and if needed add just a little
at this point. When rabbit is cooked, cover and keep warm until
serving time. This dish goes well with any pasta. Spoon the sauce
over both rabbit and pasta.

SOURCE: Leone’s Italian Cookbook

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Title: Emeril’s Southwest Seasoning (Southwest Spice
Categories: Seasoning, Emeril
Yield: 1 /2 cup

2 tb Chili powder
2 ts Ground cumin
2 tb Paprika
1 tb Dried oregano
1 tb Ground coriander
1 ts Cayenner pepper
1 tb Garlic powder
1 ts Crsuhed red pepper
1 tb Salt
1 ts Black pepper

Combine all ingredients thoroughly.

Source: Essence of Emeril, TVFN
Formatted by Lisa Crawford, 4/27/96

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