Pistachio Butter Cookies

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter — room temp
1 cup Sugar
1 Egg yolk
1 tablespoon Whipping cream
1/2 teaspoon Vanilla
2 cups Flour
1/2 cup Pistachio nuts — finely chop
OR- walnuts — finely chop

Cream butter in mixing bowl. Gradually add sugar, beating until light and
fluffy. Beat in egg yolk. Add cream and vanilla, mixing well. Stir in flour.
Mix until blended. Spoon mixture into a pastry bag with a large open star, 3/4″
diameter tip, filling bag half full (or use cookie press). Onto ungreased
baking sheets, pipe out cookies, 2″ apart. Sprinkle with nuts. Bake at 350~ for
15 minutes. Remove cookies to racks for complete cooling.

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Title: Mamy Nugat (Mother’s Nougat)
Categories: Candies, Christmas, Russian
Servings: 10

6 14-Inch Square Wafers Or
-Tortenboden
1/2 c ;Water
1 c Sugar
1 c Honey
6 lg Egg Whites
1 ts Cream Of Tartar
2 tb Powdered Sugar
1 lb Shelled Walnuts
1 tb Vanilla Extract

Cook the water and sugar, in a heavy bottomed 2-quart saucepan, until the
syrup moves away from the bottom. Add the honey and cook down by a third.
Whip the egg whites until soft peaks form and add the cream of tartar.
Gradually add the powdered sugar and beat until stiff peaks form, then add
by spoonfuls to the honey mixture. Transfer the mixture to a double
boiler and cook, stirring constantly, for 15 to 20 minutes, until it cooks
down a bit. Beat until the mixture looks “dry”. Stir in the chopped nuts
and cool. On a work surface covered with waxed paper, spread a wafer with
1/4 of the honey mixture about 3/4 of an inch thick. Cover with a second
wafer and press down evenly. Spread another fourth of the honey mixture
on the second wafer and top with a third wafer. Repeat to makd a second
nougat. Wrap each one tightly in heavy foil and refrigerate overnight.
Trim off the edges and cut into 3/4-inch strips, then cut each strip
diagonally into 2 1/2-inch pieces.

Serve with tea.

MMMMM

Title: OMELETTE PAKAKI CURRY (SPINACH TOMATO OMELETTE)
Categories: Indian, Vegetarian, Cheese/eggs, Main dish
Servings: 4

5 ea Eggs 5 ea Garlic cloves
1 pn Salt 1 tb Ginger, fresh and chopped
1 ts Garam Masala 2 ea Green chilies (optional)
1 tb Butter or oleo 1 ts Cumin, ground
1 lb Spinach, fresh or thawed 3 ea Tomatoes, large and chopped
2 tb Butter or oleo 1 c Water
1 lg Onion, sliced 2 tb Coriander leaves, chopped

Beat eggs until yolks are lemon colored. Add salt to taste and Garam
Masala. (See recipe under “Garam Masala”). Beat again.

Heat 1 tb butter/oleo in skillet. Pour in egg mixture and cook an
omelette 1/4-inch thick. Cut into small serving pieces. Set aside and
keep warm.

Salt spinach and cook in a covered saucepan for 5 mins. Grind spinach to
a paste.

Heat 2 tb butter/oleo in a saucepan and cook onions, garlic, ginger, and
chilies until onions are golden. Add cumin and tomatoes. Cook a few mins
more.

Add 1 cup water and simmer for 10 mins.

Add omelette pieces and heat them through. Stir lightly a few times.
Garnish with coriander leaves.

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Title: Chinese: Shrimp Fried Rice
Categories: Main dish, Seafood, Bar-b-q, Rice, Eggs
Yield: 3 servings

———————–CATE VANICEK———————–
c Cold cooked rice
3 Eggs, slightly beaten
1/3 c Raw shrimp, cleaned and
Slivered
1/3 c BBQ pork
1/2 ts Cornstarch
1 ts Wine
1 tb Soy sauce
1/4 ts MSG (optional)
2 Green onions, diced
1 ts Salt
Peanut oil

Pan-fry the eggs into thin sheets in a frying pan.
Remove and cut into small strips.

Heat peanut oil over high heat. Stir-fry shrimp and
chicken. When done, sizzle in 1 tsp. wine.

Add the cooked rice. Stir until well-mixed. Add 1
tbsp. soy sauce, 1/4 tsp. MSG and the diced green
onion. Add 1 tsp. salt (or more). Stir-frry for at
least 10 minutes over MEDIUM heat. Add egg strips.

Serve hot.

Note: The cooked rice should not be sticky. It might
even be better to use day-old rice. If you must use
freshly cooked rice, you may spread the rice on a
cookie sheet and let cool completely before you
stir-fry it.

SOURCE: Stella Chan’s Secrets in the Art of Chinese
Cooking.

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Madeleines

Recipe By : Cooking Live Show #CL8898
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large eggs — at room temperature
1/2 cup sugar
1/2 teaspoon orange flower water or orange extract
1 cup cake flour
1 stick unsalted butter — melted and cooled

Preheat oven to 375 degrees.

Break up the eggs with a whisk. Beat in sugar in a stream and add orange flower
water. Beat by hand several minutes until frothy. Sift flour and fold in flour
alternately with cooled, melted butter.

Butter and flour Madeleine pans and fill 2/3 full with batter. Bake about 10 mi
nutes. Unmold the Madeleines immediately and when cool, dust with confectioners
‘ sugar.

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Benihana Ginger Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Japanese
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–KAREN THACKERAY NSTM54B—–
1/4 cup Onion — chop
1 small Ginger root — or
1/8 teaspoon Ground ginger
1/2 cup Soy sauce
1/4 cup Rice wine vinegar

Combine all ingredients in blender container and process until smooth.
Serving: 2-1/3 tb each Serving suggestions: Dip shrimp in Benihana
Ginger Sauce. Source: Benihana Restaurants

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Title: Asian Pear and Lyche Strudel
Categories: Desserts, Cakes, Fruits, Chinese, Myan
Yield: 8 servings

3 ea Phyllo dough, sheets
1/4 c Butter, melted
1/3 c Coconut, toasted,
— shredded
2 c Lyche, seeded, halved
1/4 c Walnut, roasted, chopped
1/4 c Raisins, soaked in
— plum wine
3 tb Ginger, candied
1 1/2 c Asian pear, peeled, diced
1 ts Zest, lemon
1 tb Sugar
1 tb Juice, lime OR
1 tb Juice, lemon
1 ts Five spice, powder
1 tb Wine, plum
Sugar, confectioner’s

Filling:
========

Soak your golden raisins in plum wine overnight or longer.

Depending on the ingredients available to you, mix appropriate
quantities up so as to fill the dough. You can certainly use more or
less of each ingredient to suit your individual tastes. You’ll need
about four cups total filling.

Assembly:
=========

Spread the two sheets of phyllo dough out on your work surface,
one on top of the other. Paint the top layer of dough with some of
the melted better and then spread a nice thin layer of toasted
coconut over the entire pastry.

Pour your filling along the long edge of the phyllo dough, and
roll the dough up as tightly as possible (remember to fold in the ends
as you roll so the ends are “sealed”) and put on a non-stick baking
sheet.

Paint the top of the roll with melted butter and bake at 350 F
until the dough is golden brown.

When done, take the strudel out of the oven and let it cool on a
rack. Just before serving, sprinkle a little powdered sugar over the
top. Slice the roll on a diagonal for a more attractive presentation.

For elegant presentation, you might serve the strudel pieces on a
plate with slices of kiwi, orange, lemon, and pear as garnish.

Source: “Yan Can Cook,” Martin Yan
: PBS Series, 11/8/94

MMMMM

Raisin Rice Pudding

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Puddings Desserts
Restaurant Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BON APPETIT 9/95—–
4 3/4 cups Milk or more (not low or
Nonfat)
2/3 cup Medium- or short-grain white
Rice
1/3 cup Sugar
2 tablespoons Unsalted butter
1 Cinnamon stick

pn Salt 1/3 c Golden raisins 2 ts Vanilla extract 2 lg Egg yolks Combine
4 cups milk, rice, sugar, butter, cinnamon stick and salt in heavy large
saucepan. Simmer over medium-low heat until rice is tender and mixture is
creamy, stirring frequently, about 1 hour. Remove from heat. Discard
cinnamon stick. Stir in raisins and vanilla.

Pour 3/4 cup milk into heavy small saucepan. Bring to simmer. Whisk egg
yolks in medium bowl to blend.
Gradually whisk hot milk into beaten yolks. Return mixture to same
saucepan. Stir over medium heat until thermometer registers 160 degrees,
about 2 minutes (do not boil). Stir egg mixture into rice mixture.

Transfer rice pudding to large nonmetal bowl. Cover and chill until cold,
about 30 minutes. Thin rice with more milk, if desired. Spoon into bowls
and serve. MM Norma_Wrenn MSN

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Title: Impossible Seafood Pie
Categories: Seafood, Pies
Servings: 8

BETTY GARNES
1 pk (6 oz) frozen crabmeat
1 cn (6 oz) tuna drained
1 c Shredded process sharp Ameri
3 oz Cream cheese, cut into 1/4″
1/4 c Green onions; sliced
2 oz Chopped pimento, drained, if
2 c Milk
1 c Bisquick
4 Eggs
3/4 ts Salt
Nutmeg; dash

Heat oven to 400 degrees. Grease pie plate,(10 x 1 1/2 inch) Mix crabmeat,
cheeses, onions and pimiento in plate. Beat remaining ingredients til
smooth, 15 seconds in blender or 1 minute with hand beater. Pour into
plate. Bake until knife inserted between center and edge comes out clean,
35 to 40 minutes. Cool 5 minutes *1 can (6 oz) crabmeat, drained and
cartilege removed, or 1 can (4 1/2 oz) shrimp, well rinsed and drained, can
be substituted for the frozen crabmeat and shrimp.

—–

SPINACH WITH ONIONS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Vegetables
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh spinach
2 tb Margarine
1/2 c Onion
ds Each nutmeg, thyme, salt
ds Freash ground pepper

Rinse spinach thoroughly; place in to top of double boiler and heat
until wilted. Drain and chop coarsely. Melt margarine in skillet;
add onion. Saute over high heat until onion is brown on the edges.
Add sersonings. Stir to blend. Add and toss to blend.
Food Exchange per serving: 1/2 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE
CAL: 37

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

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