Title: FLAMING CAPPUCCINO
Categories: Beverages
Yield: 6 servings

Lemon juice
Sugar
3/4 c Galliano liqueur; divided
6 c Hot coffee; divided
2 tb Chocolate syrup; divided
1/2 c Whipping cream; whipped
6 Cinnamon sticks; 4 1/2″

Rinse glass with hot water; dry. Dip rim of glass in lemon juice, then in
sugar, making a 1/4 inch band of sugar around top of glass. Rotate glass
over flame of an Irish coffee burner or alcohol burner until sugar
crystallizes on glass.

Pour 2 tb Galliano in glass. Rotate over flame until liqueur ignites. Fill
with coffee to 1/2 inch from top of glass; stir in 1 ts chocolate syrup.
Top flaming Cappuccino with whipped cream; garnish with a cinnamon stick.
Repeat procedure for each serving. Yeild: 6 servings.

—–

Title: SUMMER ASPARAGUS SOUP
Categories: Soups
Yield: 4 Servings

2.00 tb Butter
1.00 Onion, chopped
1.50 lb Asparagus, fresh
2.00 tb Flour
6.00 c Water, boiling
2.00 ts Salt
0.25 c Chicken broth, rich
-(optional)
2.00 Egg yolks
0.50 c Milk

Melt the butter in a pan big enough to cook the soup. Saute the
onions for a few minutes, until transparent but not brown.

Meanwhile, slice the asparagus into thin slices. Now add the sliced
asparagus pieces to the onions and continue to saute (over medium to
medium-high heat) for 15 minutes, until most of the moisture has
steamed out of the asparagus and the mixture has just barely started
to brown.

Add the flour to the onion/asparagus mixture and stir well to coat
each piece with some flour. Cook for 2 or 3 more minutes over
medium-high heat. Dump the boiling water into the asparagus mixture.
Add the (optional) chicken broth and the salt. Simmer for 1 hour.

Strain out the cooked asparagus, leaving behind a thin yellow-green
soup. Thicken the soup with the 2 egg yolks. Add the milk and reheat
the soup to serving temperature. Add salt and fresh-ground white
pepper to taste. Serve immediately.

NOTES:

* A light and simple asparagus soup — Every summer, it seems, the
grocery stores are glutted with cheap asparagus. Most of the
classical
recipes for asparagus soup produce a hearty winter-style soup. Here’s
a simple recipe for a delicious, light, thin soup that is more in
keeping with the time of the year that the glut occurs. You can leave
out the chicken broth to make it a meatless soup, but it does require
egg yolks. Yield: Serves 4-6.

* The slicing disk on a food processor does an excellent job of
slicing the asparagus for this recipe. You can use a food mill, a
china cap, or an ordinary sieve to strain the cooked asparagus out of
the broth.

* Don’t try to make this soup as a low-salt soup by leaving out the
salt.
It will taste like dishwater if you cook the asparagus for an hour
without salt. Don’t try to skimp on time by leaving the cooked
asparagus in the broth unstrained. It will ruin the texture.

: Difficulty: easy to moderate (thickening soup with egg yolks is
not a beginner’s skill).
: Time: 10 minutes preparation, 1 hour simmering, 5 minutes
finishing. : Precision: Approximate measurement OK.

: Brian Reid
: DEC Western Research Laboratory, Palo Alto, California, USA
: reid@decwrl.dec.com
{decvax,sun,ucbvax,cbosgd,pyramid}!decwrl!reid

: Copyright (C) 1986 USENET Community Trust

MMMMM

Title: ONION-HORSERADISH MARMALADE
Categories: Sauces
Yield: 4 servings

1 lb Red onions
1 tb Olive oil
1 tb Salad oil
1 tb Brown sugar,firmly packed
1/3 c Red wine vinegar
1/3 c White wine
2 ts Horseradish,prepared

1. In a 10-12″ frying pan over medium-high heat, mix
onions, olive or salad oil, and brown sugar. Cover;
stir occasionally until any juices have evaporated and
onion is golden brown, about 8 minutes.
2. Add red wine vinegar, white wine and horseradish;
stir often, uncovered, until liquid evaporated, about
6 minutes. Serve warm, or cool. If made ahead, let
cool, cover, and chill up to 3 days. Makes about 1 cup.

—–

Crunchy Vegetable Rolls with Soy Dipping Sauce

Recipe By : Bon Appetit/February 1996
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Asian
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Nonstick vegetable oil spray
2 teaspoons sesame oil
3 tablespoons chopped green onions
1 tablespoon garlic — finely chopped
1 tablespoon fresh ginger root — finely chopped
3 cups chopped spinach
4 shiitake mushrooms — stemmed and sliced
2 small zucchini — julienned
1 carrot — julienned
4 teaspoons soy sauce
3 tablespoons soy sauce
4 egg roll skins — 6″ size
3 tablespoons rice vinegar

Preheat oven to 375#161#F. Spray heavy baking sheet with vegetable oil spray.
Heat 1 teaspoon sesame oil in heavy large nonstick skillet over high heat. Add
green onions, garlic and ginger; stir-fry 1 minute. Add spinach, mushrooms,
zucchini and carrot; stir-fry until vegetables are crisp-tender and spinach
wilts, about 3 minutes. Add 4 teaspoons soy sauce and stir to coat vegetables,
about 30 seconds. Transfer mixture to colander and drain off liquid. Cool
completely.

Place egg roll wrappers on work surface. Spoon filling in 4×2-inch rectangle
in center of each wrapper, dividing equally. Fold in short sides, then roll up
tightly. Arrange seam side down on prepared sheet. (Can be made 6 hours ahead.
Cover with plastic wrap; refrigerate. Remove plastic wrap before continuing.)
Bake until wrappers are crisp and filling is heated through, turning once,
about 10 minutes.

Meanwhile, mix vinegar and remaining 1 teaspoon sesame oil and 3 tablespoons
soy sauce in small bowl.

Transfer rolls to plates. Serve warm with dipping sauce.

– – – – – – – – – – – – – – – – – –

Per serving: 94 Calories; 3g Fat (24% calories from fat); 4g Protein; 15g
Carbohydrate; 1mg Cholesterol; 986mg Sodium

Title: Strawberry Yogurt Drink
Categories: Diabetic, Beverages
Yield: 2 servings

1 c Sliced strawberries 3 Ice cubes
1/2 c Low-fat yogurt Strawberries for garnish
1/2 Banana

Combine the sliced strawberries, yogurt, banana, and ice cubes in a
blender. Process until smooth. Pour into glasses and garnish each
serving with a strawberry.

1 serving = 79 calories, 1 fruit exchange 2 grams protein, 12 grams
carbohydrate, 1 gram fat, 31 mg sodium

Quick Easy Diabetic Menus by Betty Wedman, 1993 Shared but not
tested by Elizabeth Rodier March 94.

MMMMM

SAVOY CABBAGE AND CORN CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soup Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Savoy cabbage — shredded
2 ts Peanut oil
2 tb Minced red onion
1/4 c Diced carrot
2 1/2 c New potatoes — cut in 1/2″
Cubes
2 tb Chopped cilantro
2 tb Green chili pepper — diced
1/4 ts Fennel seed
1/8 ts Dill weed
1/8 ts Coriander seed
1/8 ts Celery salt
pn Rosemary
1/4 ts Freshly ground black pepper
1/2 ts Salt
1 1/2 c 2% low-fat milk
1/2 c Fat-free chicken broth —
Low salt
5 oz Corn kernels
1/2 ts Fresh thyme — garnish

Heat oil in a flat bottom wok or large and deep saute
pan. Saute cabbage until sweetened, about 4 minutes.
Add onion and saute for 1-2 minutes. Add carrot,
potatoes, cilantro, and canned chili peppers. Combine
pinches of the dried herbs and seeds with a smaller
pinch of fresh rosemary leaves. Grind (or otherwise
crush) the seasonings, then add to the soup. Season
with pepper and salt and stir well. Pour in the milk.
Add chicken broth to level of potatoes, add 1/4 cup
more if needed to raise the liquid level. Bring to a
boil. Cover and reduce heat to simmer; cook the
potatoes for 20 minutes, stirring occasionally. Puree
half of the soup. Add 5 to 6 ounces of fresh or thawed
corn kernels. Top with snipped thyme. Cover. Simmer
another 10 to 12 minutes. Serve in chowder bowls with
sauces, like Maggi or Tabasco sauce.

Recipe By : Pat Hanneman, Riverside, CA 1996

From: Garthe@netcom.Com (Garthe Nelson)

– – – – – – – – – – – – – – – – – –

No-Work Salmon Chowder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can Salmon (15 1/2 oz) — OR
2 cans Tuna packed in water (7 oz)
1 package Frozen corn kernels — thawed
-10 oz)
2 cans Italian-style stewed — tomatoes (14 1/2 oz)
2 packages Clam juice (8 oz)
1/2 cup Long-grain white rice
1/2 teaspoon Garlic powder
Salt to taste
3 drops Tabasco sauce

>From “The Monday to Friday Cookbook.”
Drain salmon. Combine with corn kernels, stewed tomatoes, clam juice, rice
and garlic powder in a medium-size saucepan and bring to boil over medium
heat.

Reduce heat to low and simmer, covered, until rice is tender and flavors
blend, about 20 minutes. Season to taste with salt and Tabasco.

– – – – – – – – – – – – – – – – – –

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APRICOT CHUTNEY WITH RAISINS CURRANTS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dried apricots
10 lg Garlic cloves
— peeled coarsely chopped
1 1×3″ piece of fresh ginger
— peeled coarsely chopped
1 1/4 c Red wine vinegar
2 c Sugar
1/4 ts Salt
1/8 ts Cayenne pepper
— (or MORE if desired)
3/4 c Golden raisins
1/2 c Currants

Put the apricots in a bowl. Pour 4 cups of hot water
over them and let them soak for an hour.

Put the garlic, and ginger into the container of an
electric blender or a food processor along with 1/4
cup of the vinegar. Blend until smooth.

Empty the apricots and their soaking liquid into a
heavy stainless-steel or porcelain-lined pot. Add the
garlic-ginger mixture, the remaining vinegar, sugar,
salt, and cayenne. Bring to a boil. Simmer on a
medium flame, stirring frequently, for 45 minutes. Do
not let the chutney catch at the bottom of the pot.
Lower heat if necessary. Add the raisins and currants
and cook, stirring, another half hour or until chutney
takes on a thick, glazed look. (It will thicken
slightly as it cools.) Let the chutney cool and store,
refrigerated, in lidded glass or ceramic jars.

– – – – – – – – – – – – – – – – – –

RYZI ME ARAKA (RICE PEAS)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive oil
1 Onion,finely chopped
1 c Uncooked rice
1 pk Frozen peas (16 oz)
-or 2 cups shelled fresh
Salt to taste
Pepper to taste
2 1/2 c Hot water or vegetable broth

1. Heat the oil in a medium-size heavy saucepan. Saute
the onions until tender. 2. Add the rice and stir
until all grains are well-coated. Add peas, salt and
pepper (you may want to use less salt if you plan to
use vegetable broth), and stir. Add hot water or
broth, bring to a boil and cook over low heat for 25
minutes. makes four to six servings.

Nutritional analysis per serving: 150 calories, 5
grams protein, 3 grams fat, 32 grams carbohydrate.

– – – – – – – – – – – – – – – – – –

Title: Fruit Salad with Jalapeno-Citrus Dressing
Categories: Salads, Fruits, Lowcal, Mexican
Yield: 6 servings

1/2 sm Honeydew melon
1 Ripe large papaya, peeled
Seeded cubed
1 pt Strawberries stemmed and
Hulled
1 cn Pineapple chunks drained
Jalapeno Citrus Dressing
1/3 c Orange juice
3 T Lime juice
3 T Minced fresh mint, basil
Or cilantro
2 Jalapeno peppers seeded,
Minced
1 T Honey

Scoop seeds from melon. Remove fruit from rind with
melon baller or cut into wedges. Remove rind and cut
into cubes. Place in large bowl. Add fruits and
dressing. Gently toss to combine. Serve immediately
or cover and refrigerate up to 3 hours. Garnish with
mint. DRESSING Combine in small bowl and mix well
Calories 127 3% from fat, total fat <1g, saturated fat 0z, cholesterol 0 mg, Sodium 153mg, carbohydrate 31g, dietary fiber 4 g, protein 1 g, calcium 42mg, iron 1 mg, Vitamin c 115 mg Vitamin a 39 re dietary exchange 2 fruit Light Cooking Mexican format by Emilie rwsm05a -----