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

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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

Serves 100

Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Basic Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 gallons Applesauce
3 gallons String beans
2 gallons Baked beans
24 pounds Beets (cooked)
2 pounds Butter
12 Loaves of bread (1 lb loaf)
10 pounds Coleslaw cabbage
30 pounds Carrots (cooked)
2 gallon Peas
75 pound Fried chicken
35 pound Chicken a’ la King
15 bn Celery
1 pound Coffee (for 100 cups)
6 pound Cranberries (raw) AND—— — -6 lbs of sugar.
6 cup Cocoa or hot chocolate
13 quart Ice-cream — bricks
14 quart Ice-cream — bulk
40 pound Ham/beef/pork/veal roast.
30 pound Meatballs
32 pound Hambuger
35 pound Pork chops
45 pound Baked ham
14 bn Lettuce heads for salad
17 package Jello (3 1/2 oz packets)
6 pound Macaroni
1 gallon Pickles
35 pound Raw potatoes (mashed)
4 gallon Punch — (1/2c per person)
5 pound Rice
2 quart Salad dressing
3 pound Cube sugar
1/2 pound Tea
65 pound Turkey roast
25 pound Weiners

These individual items will serve 100 people. So if you are entertaining
hopes this helps out.

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Omelets Creole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Main dish
Eggs Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c Onion,chopped

1/2 c Green bell pepper,chopped

1/2 c Celery,finely chopped

2 tb Butter or margarine

1 cn Tomatoes (16oz)

1 Bay leaf

3/4 ts Garlic salt

1/4 ts Ground thyme

1 pk Tiny frozen cooked shrimp

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Title: Basmati Chaaval
Categories: Indian Ethnic Easy Side dish
Servings: 6

2 c basmati rice 3/4 t salt
1 T unsalted butter 2 2/3 c water

Pick the rice over and put in a bowl. Wash in several changes of water.
Drain. Pour 3 times the water you have rice over the rice and let soak
for 30 minutes hour. Drain thoroughly.
Combine the rice, salt, butter and the water in a pot. Bring to a boil.
Cover with a tight fitting lid, turn heat to very low and cook for 20
minutes. Lift the lid, mix gently but quickly with a fork and cover
again. Cook for 5-10 minutes until tender.

—————————————————————————–

Curried Mushroom Soup

Recipe By : Kay Savik
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Boiling Water
1 Cup Dried Mushrooms — (1 oz.) * see note
Vegetable Oil Cooking Spray
2 Chopped Leeks — (white part only) (2
to 3)
2 Tablespoons Flour
1 Tablespoon Curry Powder
4 Cups Skim Milk
1 Chicken Boullion Cube
2 Cups Portobello Mushrooms — chopped
4 Cups Shiitake Mushrooms — chopped
1 Tablespoon Dry Sherry
1 Tablespoon Fresh Chervil — chopped
* oyster, morel, porcini, you pick
Put the boiling water over the dried
mushrooms in a bowl and set aside.
Preheat a heavy stockpot over medium high
heat for 1 minute, then
1 spray twice with vegetable oil. Add the leeks
and saute for about 3
minutes, stirring constantly, until
translucent. Add the flour and curry
powder. Stir with a wooden spoon until
leeks are well coated. Add milk
and boullion cube. Raise the heat heat to
high and cook just until bubbles

form around the edge.

Reduce heat to low, whisk until all ingredients are thoroughly combined.
Stir in fresh mushrooms and cook until soup is at desired thickness.

Meanwhile, remove the reconstituted mushrooms from their soaking
liquid, strain, squeeze out excess moisture, and roughly chop. Add
mushrooms to stockpot and cook 1 minute more.

Remove from heat, stir in the sherry and garnish with chopped chervil.

NOTES:

I have seen some interest in low fat recipies. I tried this one from
“In the Kitchen with Rosie” by Rosie Daley (yes, Oprah’s personal
cook). Actually, every recipie I’ve tried has been really good.

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Per serving: 2024 Calories; 9g Fat (3% calories from fat); 86g Protein; 466g
Carbohydrate; 18mg Cholesterol; 604mg Sodium