Title: LO MEIN > LOO
Categories: Chinese, Pasta, Poultry, Meats
Yield: 3 servings

1/2 lb Chinese egg noodles;
-(dried, not fresh)
1 ts Sesame oil
1 ts Oil
2 oz Raw lean pork;
-in match sticks
2 oz Raw lean beef, in match
-book-cover sized pieces
2 oz Raw chicken, in small
-pieces of any shape
2 oz Raw shelled shrimp
-(cooked will do)
2 ts Dry sherry
2 ts Cornstarch
4 tb Oil
2 oz Mushrooms; sliced
-button or reconstituted
-Chinese
2 c Chinese cabbage; shredded
2 Scallions; cut in matches
2 tb Soy sauce
1 ts Salt
1/2 ts MSG;(or chicken bouillon)
1/4 lb Raw bean sprouts

Bring a lot of water to the boil. Dump noodles in; turn heat to low.
Cook 3 minutes. Drain, toss with sesame oil and regular oil, set
aside.

In 4 separate dishes, combine each of the meats with 1/2 t sherry and
1/2 t cornstarch.

Heat the 4 T oil in a skillet or wok to high. Add meats in this order,
stirring for a few seconds between each addition: pork, beef, chicken,
shrimp. As soon as you’ve added and tossed the shrimp, add the
mushrooms and cabbage. Cook until cabbage is wilted. Add scallions,
soy, salt, and MSG. Stir. Add the noodles and the bean sprouts, and
stir-cook for 3 min. Serve hot on a warm platter.

(this an adaptation of Joyce Chen’s recipe) From: Michael Loo

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CHOCOLATE CRUMBLE COFFEE CAKE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUMBLE MIXTURE—–
2 oz Ghirardelli Sweet Dark
-Chocolate
2 tb Packed brown sugar
1/2 ts Grated fresh orange rind
1/2 ts Ground cinnamon
1/4 ts Instant coffee
1 tb Cold butter
1/4 c Pecans
—–COFFEE CAKE MIXTURE—–
1 3/4 c Unsifted flour
2/3 c Sugar
1 tb Baking powder
1/2 ts Salt
1/2 c Cold butter
1 Egg
1/2 c Half half
1 Egg yolk
2 ts Water

Servings: 12

DIRECTIONS: Crumble mixture: Place pieces of broken
chocolate and brown sugar in food processor or
blender. Process about 15 to 20 seconds or until as
fine as coarse ground coffee. Add orange rind,
cinnamon, coffee, butter and pecans. Process a short
time until nuts are finely chopped. Set aside.

Coffee Cake: Place flour, sugar, baking powder and
salt in food processor; process for a few seconds to
combine or prepare by hand using a pastry blender.
Sprinkle small butter cubes over dry ingredients.
Process only 5-6 seconds to distribute butter into
very small pieces, or use pastry blender. Transfer to
a bowl. Spread mixture to form a well in the center.
Beat whole egg lightly with half half. Pour, all at
once, into dry ingredients. Using a folding motion,
stir to combine ingredients- mixing only until liquid
is all absorbed. (Do not overmix. This should take
only 15-20 hand strokes.) Sprinkle the crumble mixture
over dough in bowl. With a table knife, draw across in
2 directions to marble crumble with dough. (Do not
combine thoroughly.) Heavily grease cups of muffin
pans, disposable foil pans, glass custard cups or
cupcake liners. When portioning dough, mixture will be
rough but will come together after baking. To make
large size muffins, fill cups level to top, yielding 9
muffins. For medium muffins, fill cups 2/3 full,
yielding 12 muffins. Prepare egg wash by mixing water
with egg yolk. Brush muffins with egg wash. Bake at
400-F for 15-17 minutes, depending upon the size of
the muffins. Muffins should be golden brown and baked
in the center. Cool in pans about 5 minutes to firm
muffins before removing. Serve warm.

Source: Recipes from Ghirardelli Chocolate Company of
San Francisco

From: Sallie Austin

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Title: Dutch Oven — Nine Mile Stew
Categories: Stews
Yield: 1 servings

1 lb Stew Meat
1 pk stew seasoning
3 onions — cut
6 potatoes — sliced 1/8
: inch
1 pk carrots — sliced
1 pk celery — sliced
2 green peppers — sliced
: length way
: sliced zucchini — enough
: for one layer
1 lb sausage — patties or
: links
1 lb cheddar cheese

Put enough oil in the oven to cover the bottom. Sear
the meat. Add the stew seasoning. Stir in onions.
Cook for 20-30 minutes (12 coals on bottom and 6 on
top) Layer from bottom to top:
~———————— – potatoes – carrots –
celery – green peppers – zucchini Cook until
vegetables are done (still crispy) (7-8 coals on top).
Add the sausage on top. Cook approx. 15 minutes.
Add the cheese. Serve when cheese is melted. This is
not a precise recipe. I would encourage you to add
and delete items and amounts as your taste’s dictate.
Be sure the vegetables, these or the ones you may add,
are stacked so the ones needing the most cooking time
are on the lower levels. Don’t be tempted to add any
liquid as there will be plenty from the vegetables and
meat. The original recipe called for only 1/4 lb of
stew meat, but I found that to be inadequate. Give
yourself plenty of cooking time, but don’t be surprise
if people want to know when it will be done, because
the smell is fantastic. This is not a creation of
mine but is definately a favorite.

Recipe By : bchard@oz.bmd.trw.com (Blake D. Chard)

—–

Hard Hat Chili

Recipe By : Jim Bardsley
Serving Size : 1 Preparation Time :0:00
Categories : Texas Cooking Chili
Main Dish Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Lbs Lean Beef — * see note
4 Oz. Chili Powder — (Gebhardt’s)
2 Tbsp. Ground Cumin
1 Tbsp. Ground Oregano — (mexican)
1 Tbsp. Garlic Powder
2 Tsp. Cayenne Pepper
1/8 Tsp Hickory Smoke Salt — (Spice Islands)
8 Oz. Can Tomato Sauce
1 Tsp Celery Salt
5 Tbsp Onions — (minced dehydrated)

* chuck tender preferred

Brown meat and drain. cover meat with water. Add onion and garlic.
Boil slowly for 30 minutes. Add remaining ingredients. Simmer until
meat is tender (about 1 1/2 hours.)

The recipe above is a fairly old (circa 1983) but reliable one,
somewhere in between “competition” and “eating ” chili. It would be a
good starter for any novice cook.

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PINAPPLE SQUASH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Side Dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Acorn squash — (2 lbs)
-4 1/2 diameter
8 oz (1 can) pinapple — unsweetened
-crushed with juice
2 ts Margarine
1/2 ts Ground cinnamon
Hot water

Preheat oven to 375 degrees. Cut each squash in half;
scoop out and
discard seeds and pulp. Trim tip off bottom if necessary
so that each
squash cup stands up straight. Fill each squash cup with
1/4 c pineapple
1/4 teaspoon margarine, and a sprinkle of cinnamon. Put
squash into a
flat
baking dish and pour hot water around bottoms of squash to
the depth of
1/2
inch. Cover pan tightly with foil. Bake 1 hour or until
squash is tender
and can be easily pierced with a fork.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FRUIT
EXCHANGE;
Low-sodium
diets: This recipe is excellent. CAL: 148; CHO: 34g; PRO:
2g; FAT: 2g;
SOD:
31mg; CHO: 0mg;

Source: The Art of Cooking for the Daibetic by Mary Abbot
Hess,
R.D.,M.S.
and Katharine Middleton Brought to you and yours via Nancy
O’Brion and
her

– – – – – – – – – – – – – – – – – –

Title: APRICOT-HONEY BUTTER
Categories: Dairy, Fruits
Yield: 2 cups

3 c Dried apricots (2 lbs)
2 tb Grated lemon zest
1/2 c Fresh lemon juice
1/2 c Honey
3 tb Finely chopped crystallized
Ginger

In a heavy saucepan, combine apricots, lemon zest, 1/4
cup lemon juice and 2 cups water. Bring to a boil.
Reduce heat to low and simmer, uncovered, for 45
minutes to 1 hour, or until the apricots are soft.
Transfer the apricots and the cooking liquid to a food
processor and puree until smooth. Return to the
saucepan, along with honey and the remaining 1/4 cup
lemon juice. Simmer, stirring often, until very thick,
about 1 hour. Stir in crystallized ginger and let
cool. (The butter can be stored, covered, in the
refrigerator for up to 2 weeks or in the freezer for
up to 6 months.) Source: Eating Well Magazine
: November/December 1992
: Pg.68

From the collection of K. Deck

—–

MASHED WINTER SQUASH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Side dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 lb Winter squash
1/2 ts Vegetable oil
1 1/2 tb Margarine — cut into pieces;
Ground cinnamon for garnish
-(optional)

Preheat oven to 350 degrees Cut each squash into lengthwise quarter;
scoop out seeds and discard. Score yellow meaty part of each quarter
with a knife. Brush bottom of a shallow baking pan with the
vegetable oil. Place squash pieces in pan with remove skin from
squash and put squash pulp into a bowl; beat until fluffy; add
margarine and beat it in well. If desired, garnish with sprinkle of
cinnamon.

Food Exchange per serving: 1/2 FAT EXCHANGE + 1 STARCH EXCHANGE;
Low-sodium diets: This recipe is excellent.

Source: The Art of Cooking for the Daibetic by Mary Abbott Hess,
R.D.,M.S and Katharine Middleton

– – – – – – – – – – – – – – – – – –

Title: TRIFLE
Categories: Desserts, Irish
Yield: 6 servings

1 Sponge cake; leftover
1 c Raspberry Jam
1/4 c Almonds, slivered
1/4 c Brandy:*
3/4 c Sherry
1 1/2 c Milk
1 c Cream, heavy
1 Vanilla pod
1 ts Cornstarch
3 T Sugar
5 Eggs
2 c Cream, heavy; whipped
8 sl Citron; *
6 Strawberries; -OR-
6 Crystallized violets

* Anne’s note; I would use 1 cup sherry and not bother with the brandy

* Citron is larger than a lemon. The fruit is not eaten but the rind
is used as a decoration. Can be found in speciality stores, omit if
you can’t find it.

“Trifle, a favorite Victorian recipe, is the perfect party recipe.
Make it well ahead of time of time, so that the sherry and brandy
have enough time to seep into the cake. The charm of Trifle is its
different textures. Since these also look interesting, Trifle should
be served in a glass bowl so that the effect can be seen to full
advantage. As an alternative serve it in individual glass dishes.”

Cut the cake into very thick slices and spread each piece with a
generous amount of raspberry jam. Arrange the slices on the bottom of
a large glass bowl. If you prefer to use individual dishes, divide
the cake equally among the dishes. Sprinkle the almonds over the cake
slices, pour on the brandy and sherry and allow it it to soak for
about 40 minutes (but not longer as the cake will becomes soggy.
*Anne’s note, I like it soggy, and left the cake to soak overnight.)
Bring the milk and cream with vanilla pod to a boil in a double
boiler. Remove from heat and discard the vanilla pod.

Mix the cornstarch with the sugar and eggs and gradually pour in
the milk and cream. Transfer the mixture back to the double boiler
and stir until the custard becomes thick and creamy; do not allow to
boil.

Let the custard cool a little and then pour it over the cake. Let
the cake set and when it fully cooled, spread any remaining jam on
top, then cover with whipped cream.

Decorate the trifle with citron slices and crystallized violets or
strawberry slices. Refrigerate until ready to serve.

SERVES:6-8

SOURCE: _Great British Cooking: A Well Kept Secret_
posted by Anne MacLellan

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Title: Creole Sauce
Categories: Diabetic, Sauces
Yield: 2 c of 1/3 c

Ingredients 1 1/2 c Tomato juice;
Vegetable cooking spray 2 tb Water
1/2 c Green peppers; chopped 1 ts Cornstarch;
3 tb Onion; chopped 1/4 ts Dried whole thyme;
3/4 c Fresh mushrooms; sliced

Coat a medium skillet with cooking spray; place over low heat until
hot. Add green pepper and onion; saute 2 to 3 mins or until tender.
Remove from heat, and add mushrooms and tomato juice. Combine
remaining ingredients, stirring to blend; add to skillet, and bring
to a boil. Boil sauce, stirring constantly, 1 min or until thickened
and bubbly. Serve hot.

From: All New Cookbook For Diabetics and Their Families

Yield (sauce only): 2 cups; Each serving amount: 1/3 cup Exchanges: 1
Vegetable; Chol: 0 mg; Calories: 26 Carbo: 5 gm; Protein: 1 gm; Fat:
Tr.; Fiber: Tr.; Sodium: 161mg

(From Jungle.Boy via GEnie)

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Ginger Snaps

Recipe By : BAKERS’ DOZEN (BETH SETRAKIAN) SHOW #BD1A06
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups unsalted butter
2 cups light brown sugar
1/2 cup molasses
2 eggs
4 1/2 cups unbleached allpurpose flour
4 teaspoons ground ginger
4 teaspoons baking soda
1 teaspoon salt
3 tablespoons fresh ginger — grated
1 cup candied ginger — finely chopped

Preheat oven to 350 degrees. Cream butter and brown sugar until
fluffy. Add molasses and eggs and mix well. Combine flour, ground
ginger, baking soda and salt, and add to butter mixture. Blend in
fresh and candied ginger. Drop by teaspoonful onto parchment covered
baking sheet, about 2 inches apart. Bake about 10 minutes, or until
lightly golden. Cool.

Yield: 8 dozen Ginger Snaps

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