Title: PRINCE PRIMAVERA SEAFOOD SALAD
Categories: Salads, Seafood
Yield: 8 servings

12 oz PRINCE ROTINI PRIMAVERA
12 oz Artichoke hearts (packed in
10 oz Jar roasted peppers
1/2 lb Large cooked shrimp – diced
1/2 lb Bay scallops, cooked
1 cn Anchovy fillets
10 oz Can ripe pitted olives
1 1/2 ea Cloves garlic, crushed
2/3 c Olive oil
1/4 c Wine vinegar
1/2 c PRINCE PARMESAN CHEESE
1/4 ts Basil leaves
1 x Salt and pepper to taste

Cook PRINCE ROTINI PRIMAVERA aldente, drain and cool.
Drain artichoke hearts and halve. Drain peppers and
juliene, drain olives. Add shrimp, scallops. peppers.
artichokes and olives to pasta. In blender put oil,
vinegar, anchovies, garlic, basil, salt and pepper to
taste. Add PRINCE PARMESAN CHEESE to mixture. Blend
and taste (should taste slightly tart). Add to pasta
mixture. Toss.

—–

Title: Ham Loaf
Categories: Casseroles, Pork, Main dish
Yield: 1 loaf

1 1/2 c Smoked ham; ground
1 1/2 c Lean fresh pork; ground
1 ts Dry mustard
1 sm Onion; chopped
1 md Can tomatoes; drained
2 Eggs; well-beaten
2 c Bread crumbs
HORSERADISH SAUCE:
1 Bottle horseradish; drained
1 1/2 c Mayonnaise
1/2 c Whipping cream
1/2 c Apple; grated
1/2 ts Salt
1/2 ts Dry mustard

Mix first 7 ingredients and put in rectangular pan
two inches deep. Mix 1/2 cup brown sugar and 2 tsp
prepared mustard. Spread over ham mixture. Bake 1-1/2
hours at 325 degrees.
Mix horseradish sauce ingredients, folding in
mayonnaise and whipped cream. Serve in bowl beside
platter of ham loaf. Mrs. Bruce Spears, Ottawa, KS –
from The Ottawa Herald Family Cookbook by Lois Smith.

Formatted for MM by Pegg Seevers 4/8/96

—–

Title: Zucchini Pesto Quiche
Categories: Ethnic, Cheese/eggs
Yield: 8 servings

1 9″ prebaked pastry shell
3 sm Zucchini (halved and cut
In 1/4″ slices
2 tb Pesto
2 c Swiss cheese, grated
1 1/4 c Jack cheese, grated
2 Cloves garlic, minced
1/2 ts White pepper
1/4 ts Cayenne pepper
1/4 c Red bell pepper, chopped
3 Eggs
1 c Half-and-half

Precook zucchini (saute in butter or microwave 5 minutes). Cool and drain
off excess moisture. In mixing bowl, combine zucchini, pesto, cheeses,
seasonings, and pepper. Mound filling in pastry shell. Whisk eggs and
half-and-half until smooth. Pour over filling. Bake in preheated 375 oven
for 30 minutes or until done. If top begins to brown too fast, cover with
foil. Quiche is done when knife inserted in center comes out clean. Allow
to stand on wire rack 5-10 minutes before cutting. Serve hot. Quiche may be
reheated. Great with sour cream.)

—–

BARBECUED CHICKEN ON A BUN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Sandwiches
Bar-b-q

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Seasoned salt
1/8 t Coarsely ground black pepper
2 Whole boneless chicken
-breasts, halved
4 Buns, split and toasted
4 sl Swiss cheese (1 oz ea)
4 sl Baked ham, warmed (1 oz ea)
Lettuce leaves
—–PEACH-MINT SALSA—–
1 Fresh California peach,
-chopped (about 2/3 cup)
1/3 c Chopped green onions
1 Tomato, chopped
1 1/2 T Chopped fresh mint
1/4 t Chili powder
—–SAVORY GRILLED PEACHES—–
4 Fresh California peaches

Combine seasoned salt and pepper. Lossen one edge of chicken skin and rub
seasoning mixture underneath skin. Cook chicken skin-side down on covered
grill over medium, indirect heat about 30-25 minutes or until chicken is
tender and no longer pink. Remove and discard skin. Serve chicken on buns
topped with cheese, ham, and salsa. Garnish with lettuce. Serve with Savory
Grilled Peaches. Makes 4 hearty sandwiches.

CONVENTIONAL OVEN METHOD: Prepare as above. Roast skin-side up in 350’F.
oven for about 30 minutes or until chicken is tender and no longer pink.
Continue as directed.

TIP: Sandwiches are delicious served either hot or cold.

PEACH-MINT SALSA: In small bowl, combine all ingredients. Refrigerate
leftovers. Makes about 1 1/2 cups.

SAVORY GRILLED PEACHES: Cut 4 fresh California peaches in half. Cook on
covered grill over medium, indirect heat 4 minutes. Turn and cook an
additional 4 minutes or until heated through. Makes 4 servings.

Favorite recipe from CALIFORNIA TREE FRUIT AGREEMENT.

– – – – – – – – – – – – – – – – – –

Title: SQUASH-STUFFED CREPES WITH ORANGE GLAZE
Categories: Vegan
Yield: 9 servings

1 c Butternut squash; cubed,
-steamed 20minutes
1 c Acorn squash; cubed, steamed
-20 minutes
1 c Spaghetti squash; peeled,
-cubed, steamed 20 minutes
1/2 c Raisins; soaked in 1 1/2
-cups warm water for 20
-minuts, drained
1/2 c Maple syrup
1 tb Fresh parsley; chopped
3 tb Toasted sesame oil
1/4 c Orange juice
9 Crepes
3 tb Almonds; chopped

Combine the squashes, raisins, honey, and parsley in a medium-size
mixing bowl and toss well. In a small mixing bowl, combine the sesame
oil and orange juice, mixing well. Divide the squash mixture between
the crepes, roll up and drizzle the orangeglaze over them.
Sprinkle with the chopped almonds and serve.

Note: The spaghetti squash must be removed from the skin by gently
scooping it out with a spoon. It will separate into spaghettilike
strands.

From DEEANNE’s recipe files

MMMMM

—–

Senegal Stew with Millet

Recipe By : “Wholesome Harvest” by Carol Gelles
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
2 cups cabbage — coarsely chopped
1 cup onion — chopped
2 cloves garlic — minced
1/2 teaspoon cayenne
1/2 teaspoon curry powder
1/4 teaspoon dried thyme
14 1/2 ounces whole peeled tomatoes — undrained
1 cup vegetable broth — or water
2 tablespoons smooth peanut butter
2 cups sweet potato — cubed
1 1/2 cups rutabaga — cubed
1 cup carrot — in 1/2-inch pieces
1 cup chickpeas — cooked
2 cups millet — cooked

In a 3-qt. saucepan, heat the oil over med.-high heat. Add cabbage,
onion, garlic, and cook ,stirring , until the cabbage is softened. Stir
in the cayenne, curry pwdr, and thyme; stir in tomatoes, braking them up
with spoon (can also squish them through your hands as you add them —
jtk). Add the broth and peanut butter, and stir until completely smooth.
Add potato, rutabaga, carrot, chickpeas. Bring to a boil, reduce heat,
simmer uncovered for 35 mins. Serve over the millet. Nutritional Value
Per Serving: —————————— calories = 349
protein = 11.2 g carbs = 50.4 g fiber =
8.8 g total fat = 13 g saturated fat = 2 g zero
cholesterol sodium = 407 mg

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 0 0 0 1514 0 0 0 0 0 0 4142

Title: SNICKERS ICE CREAM
Categories: Chocolate, Frozen
Yield: 8 servings

——————————PATTI – VDRJ67A——————————
12.00 oz Vanilla ice cream
0.25 c Crunchy peanut butter
1.00 c Cool whip
1.00 pk Instant chocolate pudding

Mix all ingredients well. Pour into square pan and freeze. Serves 8.

—–

Title: Mrs. Field’s Double-Rich Chocolate Cookies
Categories: Cookies
Yield: 48 servings

2 1/2 c Flour
1/2 t Soda
1/4 t Salt
1/2 c Unsweetened cocoa powder
1 c Dark brown sugar, packed
3/4 c Sugar
1 c Butter, softened
3 lg Eggs
2 t Vanilla
2 c Semisweet chocolate chips

Preheat oven to 300*F. In a medium bowl combine
flour, soda, salt and cocoa powder. Mix well and set
aside. In large bowl blend sugars with an electric
mixer at medium speed. Add butter and beat to form a
grainy paste. Scrape down sides of bowl, then add eggs
and vanilla. Beat at medium speed until light and
fluffy. Add the flour mixture and chocolate chips, and
blend at low speed just until combined. Drop dough by
rounded tablespoons onto ungreased baking sheets 1 1/2
inches apart. Bake for 21-23 minutes. Immediately
transfer cookies to a cool surface.

MMMMM

Title: Spaghetti Squash Casserole
Categories: Diabetic, Casseroles, Vegetables, Cheese, Main dish
Yield: 4 sweet ones

3 1/2 lb Spaghetti squash; 1 medium* 2 c Garlic; minced
-=OR=- 1 t Salt;
1 1/2 lb Spaghetti squash; 1 small Fresh ground black pepper;
-should = about 1 vegetable 1/2 c Mozzarella cheese; shredded
-for the diabeitic 1/4 c Parmesan cheese; grated
4 Ripe tomatoes; 1/4 c Scallions; chopped
3 T Olive oil; Grated parmesan for
garnish;

* In the two Diabetic spaghetti squash recipes that I found, the
spaghetti squash ingredient was about 1 1/2 for 4 serving or sweet
ones. -=NO=-

1.Prick the squash in 3 or 4 places with the tines of a fork. Place
it on a microwave-safe plate, cover loosely with microwave-safe
plastic wrap, and cook at full power (650-700 watts) for 9 minutes.
Turn the squash over, and cook another 9 minutes. Then let it stand,
still covered, for 5 minutes. 2. Using a sharp knife, cut a small X
in the bottom of each tomato. Arrange the tomatoes on a
microwave-safe plate and cover with a damp paper towel. Cook at full
power for 4 minutes. 3. Let the tomatoes stand for 1 minute. Then
peel, core and coarsely chop. Pour off the excess liquid. 4. Place 1
T of the olive oil on a small microwave-safe plate and cook at full
power for 2 minutes. Then stir in garlic and cook until it is crisp,
3-4 minutes. 5. Halve the squash and scrape out the seeds. Using a
fork, scoop out the pulp and transfer the spaghetti-like strands to a
2-1/2 quart microwave-safe casserole. Add the tomatoes, garlic and
oil, salt, pepper and remaining 2 T olive oil; toss well. Top with
the mozzarella, parmesan and scallions. 6. Cook at full power until
heated through, 4 minutes. Serve with additional parmesan on the side.

Food exchanges per serving should be about 1 1/2 vegetable exchange +
1/2 high-fat meat exchange + 1 fat exchange

The New Basics Cookbook by Julee Rosso Sheila Lukins, copyright 1989

MMMMM

MEE KROB (THAI CRISP FRIED NOODLES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 bn Rice vermicelli, about 8
-ounces
Oil for deep frying
1 lg Onion, finely chopped
5 Garlic cloves, finely
-chopped
1/2 lb Pork fillet, sliced and cut
-into 1″ long pieces
1 Whole chicken breast,
-boned, sliced and cut into
-1″ pieces.
6 Dried Chinese mushrooms
-(shiitake), soaked and
-finely sliced.
2 sm Fresh chilies, seeded and
-finely sliced.
3 tb Soy sauce.
Juice from 2 limes.
2 tb Rice vinegar.
4 Or 5 tablespoons sugar,
-granulated, brown or palm.
3 tb Fish sauce.
3 tb Small shrimp++cooked or raw.
4 Eggs, beaten.
Handful of bean sprouts
6 Green onions, finely
-chopped.
4 tb Fresh cilantro, chopped
2 Green onions, cut for
-decoration.

Optional stuff: crab meat, bean curd, dried shrimp

Tear noodles into handful bunches (inside a large shopping bag to
avoid a mess). Heat oil and fry the noodles until they puff up.
Flip over for a few seconds. Do this by bunches and drain in bag.
Pour off oil, leaving 6 tablespoons in wok. Fry the onions and
garlic lightly.

Add pork and cook it through. Add chicken and fry until it turns
white. Put in mushrooms and chilies and reduce heat. In a bowl,
combine soy sauce, lime juice, vinegar, sugar and fish sauce. Add to
wok and simmer until liquid is reduced by half and starting to turn
syrupy. Add shrimp and cook for 1 minute. Push contents of wok to
the sides and pour beaten eggs into center of wok. Let set for a
minute then stir and add the bean sprouts and drained noodles. Toss
LIGHTLY (the noodles are fragile) to mix ingredients and then let
heat through. Transfer to serving platter and garnish with cilantro
and green onions.

NOTE: Rice vermicelli are also known as rice sticks or cellophane
noodles depending on where you find them. All the Asian cuisines
that I’ve encountered have some variation of them. Use the thinnest
you can find. Other kinds of noodles won’t work. When they hit the
hot oil, they kinda go “whooosh” and double or triple in size and
turn a milky white. Kids really like to watch the process. The oil
MUST be fresh and hot (375F to 400F) or the centers may be tough.

This recipe makes enough for 6-8 people. I’d recommend halving it
for less than that. It’s a sweet/sour dish with the emphasis on the
sweet. Very tasty and rich.

Posted by Stephen Ceideberg; September 28 1992.

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