Charred Tomato Jalapeno Vinaigrette

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3608
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 whole tomatoes
2 jalapeno peppers
2 tablespoons olive oil
2 tablespoons red onion — diced
1 tablespoon garlic — minced
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon rice wine vinegar
1 cup olive oil
1 tablespoon sesame oil
2 tablespoons basil chiffonnade
1 tablespoon Ancho chile powder
salt
freshly ground black pepper

As soon as the snapper comes off the grill, sprinkle it with the vinaigrette
(which has to be at room temperature). The vinaigrette heats up on the fish
and all the flavors spring to life.

Brush the jalapenos and tomatoes with olive oil, and cook on the grill until
the skin is charred. Let the peppers and tomatoes cool and then coarsely
chop the tomatoes and slice the jalapenos thin.

In a large mixing bowl combine the remaining ingredients, including the salt
and pepper to taste, with the jalapenos and tomatoes, and whisk until
blended. Bring to room temperature before serving.

Spoon the vinaigrette, to taste, over the fish as soon as you take it off
the grill and serve immediately.

Yield: 2 cups

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Title: Chocolate Dream Pie
Categories: Pies, Desserts
Yield: 1 servings

2 Envelopes DREAM WHIP (R)
Whipped Topping mix
2 3/4 c Cold milk
2 pk JELL-O (R) Chocolate Flavor
Instant Pudding
1 9-inch prepared pie shell
1 ts Vanilla

1>. Prepare whipped topping mix per package directions in a large
mixing bowl. Add remaining 1 1/2 cups milk and pudding mix. 2>. Whip,
then beat at high speed for 2 minutes, scraping bowl occasionally.
3>. Spoon into pie shell. Chill at least 4 hours.

MMMMM

Cookies From A Cake Mix

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Ea Cake mix
2 Tbsp Soft Margarine
2/3 C Flour
2 Ea Eggs
1/4 C Soft Margarine
2/3 C Milk

Beat all ingredients together for one minute and drop by spoonfuls onto
greased cookie sheet. (size determines how many cookies).

Bake at 350 degrees for 10-12 minutes.

Cookies are soft and brown on edges when done.
Note: ANY cake mix will work.

Note: if using lemon cake mix, you may want a more lemony flavor.
1/2 t lemon extract.

From the files of billspa@tritium.net

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BROWN WHITE RICE BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Diabetic Grains
Vegetarian Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Sugar
1 tb Yeast (1 envelope)
1/4 c Warm water
1 1/2 c Brown rice flour
1 1/2 c White rice flour
1 t Salt
1 tb Xanthan gum (2 tb Certo?)
2/3 c Skim milk powder
1 1/4 c Warm water
1/4 c Margarine
3 Eggs

Note: General Hints on a previous page says 1 tsp
Certo or 1/2 tsp xanthan gum can be used as a binding
agent in baked recipes

Dissolve sugar in warm water. Sprinkle yeast over
water. Stir briefly. Let sit for 10 minutes until
foamy on top. Mix dry ingredients together in a large
bowl.

Melt margarine in 1 1/4 cup warm water. Add this
mixture to the softened yeast and in turn add this to
the dry ingredients. Beat well. Add 3 eggs and beat
well for 2 minutes. Cover. Let rise until double (1
1/2 hours).

Beat again for 3 minutes. Pour into 9 x 5 inch
greased loaf pan. Let rise until dough reaches the top
of the pan. Bake at 400 F for 15 minutes, cover with
foil if top is getting too brown. Continue baking for
about 45 minutes longer. Remove from pan and leave
unwrapped just until cool.

1/2 slice – 1 starch choice, no further nutrition
information given

Source: A Guide for the Diabetic Celiac, 1990 ISBN
0-921026-02-1 Canadian Celiac Assoc. 6519B Mississauga
Road, Mississauga, Ontario L5N 1A6 (416) 567-7195
(area code may have changed to 905 in 1993)

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WILD MUSHROOM SOUP (KISLER)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Cepes, dried
2 tb Wine, Madeira, dry
Water, hot, as needed
4 tb Butter, clarified **
1 lg Onion, chopped (@1 cup)
1 tb Marjoram, fresh OR
3/4 ts Marjoram, dried
1 1/2 ts Vinegar, Sherry
1/2 ts Salt
2 tb Flour, all purpose
4 c Stock, beef **
1 c Cream, whipping
1/2 md Carrot, 1/2-inch dice
— (@ 1/4 cup)
1 md Potato, baking, peeled,
— cut into 1/2-inch dice
1/2 md Lemon, juice of
Pepper, white, ground
2 tb Parsley, chopped

** See recipes for Beef Stock and Clarified
Butter.

Soak cepes in Madeira and hot water to cover for
20 to 30 minutes. Drain, reserving and training the
liquid in which they were soaked.

Rinse and drain the cepes; chop coarsely.

In a saucepan, heat 2 tablespoons of butter over
medium-high heat and add cepes, onion and marjoram and
toss for 2 minutes.

Add vinegar, 1/2 teaspoon of salt and a 1/4 cup
of reserved liquid. Simmer for 5 minutes; set aside.

In a separate saucepan, melt the remaining
butter; stir in the flour and cook for 3 minutes.

Whisk in the stock and bring the mixture to a
boil.

Add cream and carrot and simmer, covered.

Meanwhile, blanch potato in boiling salted water
for 3 minutes; drain and rinse under cold water. When
the carrot is nearly tender, add potato and cook until
all of the ingredients are tender (about 5 minutes.)

Add cepe mixture and simmer for 5 minutes.

Add lemon juice and adjust seasonings to taste
with salt and white pepper.

Add parsley and serve.

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New
York

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MOCHI WITH SEA VEGETABLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Mochi (7 oz) — cut in 8
-pieces
2 tb Soy sauce
2 Nori sheets — toasted

Place mochi in a peheated, lightly oiled skillet,
cover and cook over low heat until they soften and
begin to puff up. Turn once to prevent burning.

Lightly brush with soy sauce on both sides.

Cut nori sheets in half and then into 2″ strips.

Wrap one strip of nori around the center of each
mochi piece and serve.

Per serving: 57 cal; 2 g prot; 44 mg sod; 12 g carb;
.3 g fat; 0 mg chol; 11 mg calcium

Vegetarian Gourmet, Autumn 1992/MM by DEEANNE

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PAN-WILTED WINTER GREENS WITH FRESH GINGER (HH)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 tb Grated fresh ginger
3/4 ts Salt, prefer fine sea salt
1 1/2 lb Spinach, large stems removed
-leaves cut into 1 1/2″
-wide strips
1 lb Kale, stems removed, leaves
-cut into 1 1/2“-wide strips
2 lb Swiss chard, stems removed,
-leaves cut into 1 1/2-inch
Wide strips

(Not really ”Heart Healthy" because of the sodium content, but no fat, so
I’ll include it in the category.)

In a very large skillet, combine the ginger, salt and 1/2 cup of water and
bring to a boil over high heat. Add the spinach, kale and Swiss chard,
packing them down with the pan lid. Cover and cook over high heat,
stirring, until tender, about 5 minutes.

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Title: FRIED WALNUTS
Categories: Chinese, Appetizers
Yield: 1 servings

2 c Boiling water
1 1/2 c Halved walnuts
1/2 c Sugar
1 c Vegetable oil

Pour boiling water over nuts and let stand 2 to 3
minutes. Drain well. Transfer to baking sheet.
Sprinkle with sugar and mix well. Spread in single
layer and let stand overnight to dry.

Heat oil in wok or skillet until very hot. Add nuts in
small batches and fry until golden brown, 1 to 2
minutes; watch carefully because they can burn
quickly. Drain on rack. Store in tightly covered
container in cool, dry place.

(Oil can be strained and used several more times for
this recipe.)

Makes 1 1/2 cups.

—–

Quinoa Breakfast

1/2 cup water
1/4 cup quinoa
1/4 cup steel cut oats
1/4 cup crushed pinapple or pineapple juice
1 TB blackstrap mollasses
currants or raisins to taste

Rinse the grains.
Boil then simmer the quinoa in water and mollasses for ten minutes
Add the oats and fruit and simmer for another 15

enjoy!

Makes one large serving (or two small ones?)

variations: try adding some vanilla, cinammon, nut. yeast, etc.

All measurements are approximate.

Three Bean and Sausage Soup

Recipe By : Woman’s Day, 9/1/97
Serving Size : 6 Preparation Time :1:00
Categories : Entree Low-Fat
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz kielbasa, low-fat
2 c onions — chopped
1 c celery — chopped
1 tbsp garlic — minced
5 tsp chicken bouillon granules
8 oz canned tomatoes — with juice
7 c water
16 oz russet potatoes — peeled and sliced
4 med carrots — shredded
15 oz canned white beans
15 oz canned red beans
15 oz canned black beans
4 oz kale

Saute sausage, onion, celery and garlic in a 5-quart pot until
vegetables are softened, about 3 minutes. Add bouillon, tomatoes and
water. Bring to a boil, breaking up tomateos with a spoon. Reduce
heat, cover and simmer 15 minutes. Meanwhile, wash kale thoroughly,
remove stems, and cut into narrow strips; set aside. Prepare carrots
and potatoes.

Stir potatoes and carrots into the pot; cover and simmer 10 minutes.
Add beans and kale; cover and simmer for 15 minutes more or until all of
the vegetables are tender. Mash some beans against the side of the pot
with the back of a large spoon to thicken the soup.

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Nutr. Assoc. : 9208 0 0 0 0 0 0 0 0 2442 2442 2442 0