Green Rice Casserole

Recipe By : Southern Living, 7/95
Serving Size : 4 Preparation Time :0:40
Categories : Vegetables Cheese
Rice Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Monterey Jack or Swiss cheese — shredded, divided
1/2 cup Ricotta cheese
1/2 cup mayo or salad dressing
1/4 teaspoon garlic salt
1 dash pepper
1 1/2 cups rice — cooked
1 10 oz pkg frozen chopped spinach — thawed and drained
2 tablespoons green onion — sliced

Combine 5/8 C cheese and next four ingredients in a large bowl; stir in rice,
spinach and green onions.

Spoon mixture into a lightly greased 1-qt casserole dish. Bake, uncovered,
at 375F for 20 min. Sprinkle casserole with remaining 1/8 c cheese and bake
additional 5 min.

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DHANYA CHATNI (FRESH CORIANDER CHUTNEY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Lemon juice
1/4 c Water
1/4 lb Coriander stems leaves
-washed, coarsely chopped
1/4 c Coconut — finely chopped
1/4 c Onion — finely chopped
2 tb Ginger root — finely chopped
2 ts Chile, red, hot — chopped
1 t Sugar, granulated
1 t Salt
1/4 ts Pepper, black

Combine lemon juice, water and 1/2 cup coriander in
blender; blend at high for 30 seconds until pureed.
Scrape sides, add 1/2 cup coriander. Repeat until all
the coriander has been pureed.
Add coconut, onions, ginger, chili, sugar, salt and
pepper. Blend again. When perfectly smooth, taste and
add more sugar or salt if desired.
Serve immediately or keep tightly covered in
refrigerator up to 1 week.

From “The Cooking of India” posted by DonW1948@aol.com

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Title: PINA COLADA BREAD PUDDING
Categories: Crockpot, Breads, Desserts, Alcohol
Yield: 8 servings

1 lb Bread pieces
1 cn Pina Colada drink mix
6 oz Pineapple juice
1 cn Milk, canned skim
1/2 c Cream of coconut
2 Bananas
3 Eggs
1/3 c Irish cream
1 c Raisins
8 oz Pineapple in juice
1 ts Lemon peel, grated

Slice bananas crosswise. In blender or food processor fitted
with metal blade, combine half of drink mix, pineapple juice,
milk, cream of coconut, and banana slices. Process until
pureed; pour puree into 6-cup bowl. Puree remaining half of
liquid ingredients and banana slices with eggs and liqueur.
Combine both purees. Combine raisins and crushed pineapple with
juice; set aside.

Place about 2/3 of bread cubes in crockpot; sprinkle 1/2 tsp
grated lemon peel and spread 1 c raisin mixture over bread in
slow-cooker. Top with remaining bread cubes; then with remaining
lemon peel and raisin-pineapple mixture. Pour pureed ingredients
into slow-cooker. Cover and cook on low 6 hours.

Spoon pudding into dessert dishes and serve hot. Garnish with
mint. If you prefer to serve this dessert cold, spoon into
serving dish, cover and refrigerate; then eat later.

Source: _Crockery Favorites_
Posted on GEnie by D.MORRISSEY [DEE], Jun 22, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005

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4 c. thinly sliced unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. chopped parsley
1/2 t. pepper
1/4 t. each basil, oregano
8 oz. grated mozzarella (cheddar, Monterey Jack) cheese
4 T. butter or margerine
1/2 t. salt
2 eggs, well beaten
1 clove garlic, minced
1 can refrigerated crescent roll dough
2 t. prepared dijon mustard

Preheat oven to 375 F. Saute zuchinni and onion in margerine
until tender. Add parsley and seasonings. Blend eggs and
cheese in bowl, add veggie mixture. Separate dough into its
triangles, arrange in ungreased 10″ pie pan, pressing over
bottom and up sides to form crust. Paint crust with mustard;
pour veggie/egg/cheese mixture into crust. Bake 18-20 minutes
till knife inserted in center comes out clean. (I usually have
to cook a little longer). Allow to stand 10 minutes to set,
before serving.

Variations: just before baking add mushrooms and slices of
tomato on top of quiche.

COLD CHERRY SOUP #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Water
3/4 c Sugar
1 Cinnamon stick
Zest of 1 orange
4 c Pitted fresh tart cherries
Or frozen unsweetened
Cherries if using
Unsweetened reduce sugar to
1/4 cup
1 tb Arrowroot/cornstarch
1/3 c Cream
1/2 c Dry red wine

In a saucepan, combine water, sugar, cinnamon stick and orange zest; bring
to a boil. Add cherries, reduce heat and simmer for 30 minutes. Remove
cinnamon stick. Mix arrowroot with 2 Tb of the cherry mixture to make a
paste and return to soup, stirring constantly while bringing to a boil.
Reduce heat and simmer 30 minutes until thickened slightly. Mixture will
thicken as is cools. Chill. Before serving, stir in cream and wine. Serve
in champagne or wine glasses to show off color. Garnish with a cinnamon
stick and/or dollop of sour cream or yogurt.

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Title: Chicken Noodle Soup
Categories: Soups/stews, Low-cal, Poultry, Pasta
Yield: 8 servings

3 lb Chicken pieces 1/4 ts Rosemary
6 c Hot water, divided 1/4 ts Pepper
2 x Lg stalks Celery, thin slice 1 ts Salt, (opt.)
1 c Med Carrots, thin sliced 1/2 c Thin Egg Noodles
1/2 ts Dried Basil

In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots,
basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or
until chicken falls easily from the bone, stirring twice during cooking.
Remove chicken from the bones. Discard bones and skin. Dice meat and
return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at
High 8-10 minutes, or until water boils. Then, Microwave at High 7-10
minutes, or until noodles are tender.
PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol
Exchanges: 1 veg, 1 1/2 low fat meat

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NO BAKE COOKIES 2

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c White sugar
3 c Oatmeal
1/4 lb Butter/margarine
1/2 c Peanut butter
3 tb Cocoa
1 t Vanilla
1/2 c Milk

Combine sugarm butter, cocoa and milk over medium
heat. Bring to a boil. (let it boil a minute or so
while stirring) Remove from heat and stir in peanut
butter (smooth or crunchy). When peanut butter has
melted, add vanilla and oatmeal. Drop by rounded
teaspoons onto waxed paper. Makes about 3 dozen.

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Title: Gf Gingersnaps
Categories: Allergy, Diabetic, Cooky/bars
Yield: 20 servings

1/4 c Margarine 1/4 c Potato starch flour
1/2 c Sugar 1/4 ts Salt
2 tb Molasses 1 ts Baking soda
1 Egg 1/4 ts Ginger
1/2 c Soya flour 1/2 ts Cinnamon
1/4 c Cornstarch

This is a special recipe made without gluten.

Preheat oven to 350 F. Sift dry ingredients together. Cream
margarine and sugar together thoroughly. Beat in egg and molasses.
Add flour mixture. Mix well. Drop rounded teaspoons of dough onto
greased cookie sheet. Bake for 10 to 12 minutes. Makes 40 cookies.

2 cookies per serving: 1 fruit/vegetable choice, 1 fat

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.

MMMMM

FISH CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
1 c Diced potatoes
3 Slices of bacon
1 Med. onion
3/4 lb Fish fillets
1/8 ts Thyme
1 c Half and half
1/2 ts Salt
1/4 ts Pepper
2 tb Fresh parsley

Bring water to a boil in a Dutch oven; add potatoes.
Cover and cook 10 minutes. Fry bacon until
transparent; add onion, and cook until onion is soft
and bacon is lightly browned. Add bacon, onion ,
bacon drippings, fish fillets, and thyme to potatoes.
Simmer 10 minutes or until potatoes are tender. Stir
in half and half , salt, pepper, simmer 5 minutes.
Sprinkle with parsley.

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Title: Lamb Stock
Categories: Main dish Meats Soups
Servings: 10

2 lb Lean Lamb; Neck Or Shank
4 qt Water
6 ea Peppercorns
2 ea Cloves Garlic; Sm, Crushed
2 tb Parsley; Dried
1 ea Turnip; Quartered
2 ea Carrots; Cut In 2″ Pieces
2 ea Celery Stalks; Cut 2″ Pieces
3 ea Parsnips; Cut In 2″ Pieces
1 x Salt; To Taste

In an 8-quart pot, brown the meat well on all sides. Add the water,
peppercorns, garlic and dried parsley. Bring to a full boil, reduce the
heat and simmer for 1 hour. Add the turnip carrots, parsnips and celery
and continue cooking for an additional 1 1/2 hours. Cool completely and
strain. Salt to taste. Remove the meat from the bones and reserve for
another use. Refrigerate the stock for several hour then remove the
congealed fat from the surface.

Makes 3 1/2 Quarts

Each 1 Cup Serving Contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————–
39 5 G 1 G 0 1 G 0 1 Mg 0

From The Cookbook For The 90s by Helen V. Fisher

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