VERMONT SPINACH SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Spinach
1 sm Bermuda onion — sliced
1/4 c Celery — diced
1/4 c Olive oil
2 tb Tarragon vinegar
1 1/2 ts Salt
1 sm Clove of garlic — pressed
1/4 ts Ground pepper
1/4 ts Monosodium glutamate
– optional
4 Eggs — hard-cooked, diced

Tear spinach into bite size pieces, arange in salad bowl. Add onion
and celery. Chill. Toss spinach mixture with oil until leaves are
well coated. Combine vinegar, salt, garlic, pepper and msg, blending
well. Pour over spinach mixture, add eggs. Toss well, serve
immediatley.

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Title: THAI FISH CURRY VMXV03A
Categories: Thai, Seafood, Rice
Yield: 2 servings

1/3 c Finely chopped onion
2 tb Mncd frsh cilantro stems
2 tb Mncd frsh lemongrass
(frm bottom 6″ of stalk)
1 tb Turmeric
1 tb Mncd fresh ginger
1 tb Ground cumin
3 Lge garlic clvs, halved
3/4 ts Dried crushed red pepper
1 tb Vegetable oi
3/4 lb 1 1/2″ thick sea bass
Fillets, cut in 3″ pieces
1 c Cnd unswtnd coconut milk
2/3 c Bottled clam juice
Minced fresh cilantro
Freshly cooked rice

Blend first 8 ingredients in processor to dry paste,
stopping frequently to scrape down sides of work bowl.
(Paste can be prepared 3 days ahead. Cover and chill.)
Heat oil in medium nonstick skillet over med-high
heat. Add 2 rounded T spice paste; stir 1 minute. Add
fish and cook 2 minutes, turning occasionally with
tongs. Add coconut milk and clam juice and simmer
until fish is cooked through, turning occasionally,
about 6 minutes. Transfer fish to plate. Boil liquid
until reduced to thick sauce, about 8 minutes. Season
with salt. Return fish to sauce and heat through.
Sprinkle with cilantro. Serve over rice.
From Bon Appetit, June, 1992. MM format by Mike Kean.

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BRAN MUFFINS (MCDONALD’S)

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Pasta Meats
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Buttermilk
3 Eggs
1/3 c Oil
1 1/2 ts Baking soda
1 1/2 ts Baking powder
1 t Salt
1 t Vanilla
1 c Sugar
3 c Bran flakes — slightly
Crush
3 c All-purpose flour

Put first ingredients through blender on high speed 20
seconds. Pour into bowl and beat in remaining
ingredients at low speed of mixer until completely
mixed. Cover and refrigerate 24 hours. Fill greased
muffin well almost full and bake 400~ 20 to 25 minutes
or until cracked on top and a toothpick inserted in
center comes out clean. 1 tb plumped raisinscan be
added to each well of batter before baking. Source:
Gloria Pitzer’s Secret Recipes Newsletter.

Recipe By :

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Title: Fresh Fruit Medley
Categories: Diabetic, Fruits, Desserts
Yield: 4 servings

1 sm Apple; peeled and diced 2 tb Part-skin ricotta cheese:
12 md Size bananas; sliced 1/8 ts Ground ginger;
1 sm Orange; sectioned 1/8 ts Ground cinnamon;
1/2 c Seedless grapes; 1/2 ts Pure vanilla extract;
1 tb Frozen orange juice; 1/2 ts Pure vanilla extract;
-concentrate; 4 Walnut halves;
1/4 c Low-fat yogurt;

Place all fruit in a bowl and mix in frozen orange juice concentrate.
In a blender, combine yogurt, ricotta, ginger, cinnamon and vanilla.
Portion the friut into dessert bowls, top each with yogurt-ricotta
sauce and garnish with a walnut half.

Other fruits may be substituted, such as melon, kiwifruit,
strawberries, blueberries, pears, or pineapple. The fruit medley may
also be served without topping.
Food Exchange per serving: 1 FRUIT EXCHANGE + 1/2 FAT EXCHANGE; CAL:
87; CHO: 2mg; CAR: 17g; PRO: 2g; SOD: 20mg; FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks

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Title: Pancho’s Beef Stick Limas
Categories: Vegetables
Yield: 1 recipes

1 lb Dried lima beans
1 md Onion, chopped
1 md Bell pepper, chopped
1/2 c Diced celery
1/3 c Cooking oil
1/2 lb Beef summer sausage
-cut into 1/4″ cubes
1 cn (1 lb.) tomatoes, chopped
-reserve juices
2 ts Crushed oregano
2 ts Chili powder
1 ts Dry mustard
3 tb Light brown sugar
1/4 lb Cheddar cheese, shredded

Soak limas overnight in cold water. Next day: Wash
limas and place in a 4 qt. kettle. Cover w/ water and
bring to a full boil. Reduce heat to simmer and
continue cooking until beans are nearly tender. Set
beans aside and do not pour off bean liquid. In a
med. skillet, saute onion, bell pepper, and celery in
oil until crisp tender. Add cubed beef stick and stir
fry for about 3 minutes. Next add tomatoes and juice,
oregano, chili powder, mustard, sugar, salt and pepper
to taste. Simmer about 5 min to make a rich sauce.
Pour lima beans and liquid and tomato mixture into a
well buttered 3 qt. casserole or Dutch oven. Stir to
blend. Bake 2 hours, uncovered in a 275 degree oven.
Add water periodically if needed. Cover with cheese
and return to oven until cheese is melted.

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Arepas Jenesanences (Corn Bread Jenesanen Sty

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Columbian
Venezuelan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Basic arepa dough
1 c Muenster cheese — grated
2 Egg yolks
Butter — softened
4 tbsp Butter — softened

Recipe by: Denver Post – Vista Magazine Knead dough with egg yolks, butter
and cheese until smooth. Shape to 4-inch discs and cook on a lightly
greased griddle until crusty on both sides. Serve hot, spread with butter.
If desired, 1 tablespoon of grated cheese can be sandwiched between 2 very
thin rounds of dough before cooking.

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Title: RHUBARB BREAD PUDDING
Categories: Desserts
Yield: 4 servings

4 Bread slices 3/4 ts Cinnamon
3 tb Butter 3 c Rhubarb; 1″ pieces
1/2 c Sugar; granulated

Spread each slice of bread with 1 tsp of butter. Cut buttered bread into
1/2″ cubes. Combine sugar and cinnamon. Arrange half of rhubarb in bottom
of greased 8″ baking dish. Top with half of bread cubes and half of sugar
mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for
20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned.

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Spinach Noodle Casserole

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:30
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8 oz pkg broad no-egg noodles — (8 oz)
3 tbsps butter
2 tbsps unbleached flour
1 c skim milk — scalded
1/2 tsp salt
1/2 tsp paprika
1/4 tsp black pepper
1/8 tsp nutmeg
2 10 oz pkgs frozen spinach — cooked/drained
1/2 lb Swiss cheese — shredded

Cook noodles according to packaged directions until just tender; drain an
d rinse. In saucepan, melt butter; stir in flour and cook, stirring, one
minute. Gradually add milk and bring to a boil. Cook until thick, stir
ring constantly. Add seasonings and spinach. Stir and remove from heat.
In greased baking dish, arrange half of noodles, and sprinkle with half
of cheese; spoon spinach mixture over cheese. Add another layer of noodl
es and sprinkle with rest of cheese. Cover, and bake at 400 degrees for
15 minutes. Remove cover and bake 15 minutes more.

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Split Pea Soup

Recipe By :
Serving Size : 4 Preparation Time :4:30
Categories : Main Dish Soup
Pork And Ham High Fiber
Healthy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups split peas
2 quarts water
1 1/2 pounds smoked ham hocks — or ham bone
1 cup chopped celery
1/2 cup chopped onion
1/2 cup carrots — chopped
1 bay leaf
1/4 teaspoon thyme
salt and pepper

Wash and sort peas; add water. Bring to boiling; simmer 2 minutes.
Remove from heat; cover and let stand 1 hour. Add ham hocks,
vegetables, bay leaf and thyme; heat to boiling. Reduce heat and
simmer, covered, 2 1/2 to 3 hours or until peas are soft. Remove
bone; cut off meat and dice. If desired, put vegetable mixture
through a food mill, blender or sieve. Return meat to soup; season
with salt and pepper. Makes about two quarts.

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Title: Sweet Vegetable Relish
Categories: Condiment, Ceideburg 2
Yield: 3 pints

3 c Carrots, peeled and slice
-on diagonal 1/8 inch thick
1 lg Bell pepper, cut in 1-inch
-chunks
1 Sweet red pepper, cut in
-1-inch chunks
2 Onions, cut in 1-inch chunks
1 Cucumber, unpeeled, seeded
-and cut in 1-inch chunks
1/2 c Thinly sliced fresh ginger
-root
1 Or more dried red chiles
1 c Vinegar
1 c Sugar
1/2 ts Salt

Prepare all vegetables. Then combine ginger root, dried chiles,
vinegar, sugar and salt with 3/4 cup water in a saucepan. Bring to a
rapid boil, reduce heat and simmer for 5 minutes; remove from heat,
cool to tepid and add carrots. Cool completely, stirring from time
to time.

Add bell pepper, sweet red pepper, onions and cucumber. Pour into a
bowl and chill for at least 4 hours, or overnight in the
refrigerator. May be stored in the refrigerator for up to 3 days.

Makes approximately 3 pints.

From “Innards and Other Variety Meats”. Jana Allen and Margret Gin.
101 Productions. San Francisco, 1974.

Posted by Stephen Ceideburg November 7 1990.

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