Title: ZUPPA MATTA (BREAD SALAD WITH TOMATOES, FENNEL CELERY)
Categories: Salads, Italian, Appetizers, Vegetarian
Yield: 4 servings

4 1″ thick slices stale bread
1 Red onion, finely sliced
— soaked in cold water for
— 1 to 2 hours
2 Ripe tomatoes, thinly sliced
1 Cucumber, peeled sliced
2 Celery ribs, finely sliced
1 Fennel bulb, quartered
— finely sliced
1 Red bell pepper, ribs seed
— removed, finely diced
1 Handful radishes, sliced
2 Handful small black olivesi
— in brine
12 Basil leaves, torn
2 tb Red wine vinegar
6 tb Olive oil
Salt pepper

Soak the slices of bread in cold water to cover until moist, 10 to 15
minutes. Squeeze each slice between your fingers to get rid of extra
moisture. Tear into small chunks.
Place the bread in a large bowl add the onion, tomatoes, cucumber,
celery, fennel, pepper, radishes, olives basil leaves. Mix the
vinegar oil, add lots of salt pepper. Pour over salad
serve at
rom temperature.

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Title: Citrus Sunset
Categories: Desserts
Yield: 8 servings

1 pk JELL-O Brand Gelatin, any
-red flavor
1 pk Sugar-Free JELL-O Orange
-Flavor Gelatin

Prepare JELL-O red gelatin as directed. Pour into 8 dessert glasses.
Refrigerate about 1 hour or until set but not firm. Meanwhile, prepare
JELL-O Orange Flavor Gelatin as directed. Refrigerate about 30
minutes or until slightly thickened. Spoon evenly over red gelatin in
each glass. Refrigerate about 2 hours or until firm. Garnish with an
orange twist.

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RESTAURANT CURRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MEDIUM CURRY—–
1 1/2 lb Chicken OR Lean Meat
3 tb Vegetable Oil
1 lg Spanish Onion-minced
-OR 1 portion Onion Puree
1 tb Tomato Paste
1 t Paprika
1 t Chili Powder (or to taste)
1 t Ground Ginger
1 t Garlic Powder
—–SPICES 1—–
1 t Ground Cumin
1 t Ground Coriander
1 t Turmeric
—–SPICES 2—–
1 t Garam Masala
1 t Fenugreek
Optional Ingredients
—–CEYLON CURRY—–
2 1/2 oz Creamed Coconut
5 oz Milk
1 tb Lemon Juice
Fresh Green Chilies
-chopped (0-4 to taste)
—–KASMIRI CURRY—–
8-12 Fresh or Canned Lychees
1 tb Sugar
4-8 Marachino Cherries
—–MADRAS CURRY—–
14 oz Canned Tomatoes
2 tb Tomato Paste
1 tb Ground Almonds
2 tb Lemon Juice
2-4 Red Chilies-chopped
1 t Sugar
1 t Chili Powder
—–MALAY CURRY—–
2 oz Creamed Coconut
3 oz Milk
2 oz Heavy Cream
12-16 Cubes Canned Pineapple
—–VINDALOO CURRY—–
6 oz Boiled Potatoes
-cut into bite size pieces
4-8 Red Chilies-chopped
2 ts Chili Powder (or to taste)

This is a typical restaurant style curry. The medium curry forms the
base and the variations show how it can easily be adapted. Add the
additional ingredients of the various “national” curries to the
medium curry base with Spices 2 at stage 6.
1. Skin the chicken, on or off the bone or cut any fat off the meat.
2. Heat the oil and fry the onion puree until it is very hot. Don’t
let it stick. 3. Meanwhile, add a little water to Spices 1 to make a
paste and preheat the oven to 375 F. 4. Add the spice paste to the
hot onion puree, and stir continuously. reduce the heat if it starts
to stick. Cook for 5-8 minutes until the spices are cooked and the
water content removed. When the oil floats to the top it is done. 5.
Put the meat/chicken and onion and tomato purees into a casserole
dish, stir and put into the oven. cook for 45 minutes. 6. Stir and
add Spices 2 and the optional ingredients. Cook for another 10
minutes and serve.

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TORTILLA BLACK BEAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups/stews Beans
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1/4 c Diced celery
1/4 c Diced onion
1/4 c Diced bell pepper
1 1/2 c Black beans
2 c Of water
2 ts Salt
2 Corn tortillas
2 tb Cilantro (Chinese parsley)

Boil black beans in water for 2 minutes; remove from
heat. Let soak in cooking water for 1 hour, or
overnight if preferred. Saute celery, onion, and bell
pepper in oil, until slightly tender. Then in bean
soup, add salt, cilantro, and saute vegetables.
Covered and simmer, until beans are soft, about 2 to 3
hours. Slightly mash some beans, and stir.

In frying pan, warm up tortillas on both sides until
they are bendable. Put a tortilla in bowl, then ladle
black bean soup on top of the tortilla. Makes 2
servings.

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Title: UNCLE BUCK’S VENISON CHILI
Categories: Healthy and, Main dish, Venison
Yield: 8 servings

2 tb Olive oil
1 md Bell pepper; chopped
2 md Onions; chopped fine
2 Cl Garlic; crushed
1 lb Venison; ground
1 lb Venison; cut in chunks
8 oz Tomatoes; canned
4 tb Tomato paste
1 Bay leaf
1 ts Ground cumin
1 ts Oregano
1/4 ts Cayenne pepper
1 tb Chili powder; mild
Salt and pepper; to taste
1 c Beef stock
2 tb Dark brown sugar; to taste
2 cn Chili peppers; small
14 oz Red kidney beans, canned

Recipe by: Uncle Buck’s Venison, Littleton, NH
Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fr
until soft. Brown all meat and add to above.

Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spo

Bring to a boil. Reduce Heat to low and cover. Add chili peppers. Simmer
for two hours, stirring occasionally.
Add kidney beans and simmer for another 30 minutes.
Remove bay leaf and serve.

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Title: EASY CARAMEL APPLE PIE
Categories: Desserts, Pies
Yield: 8 servings

1 pk Caramel candies
1/3 c Flour
3 c Chopped Jonathan or Rome
Apples
2/3 c Caramel ice cream topping
2 ts Lemon juice
1 (9 inch) Pet Ritz pie crust
1/2 c Pecan pieces

Combine 10 caramel candies, each cut into 4 pieces,
and flour. Add chopped Jonathan or Rome apples,
caramel ice cream topping, and lemon juice. Mix well.
Pour mixture into a frozen, regular 9″ Pet Ritz pie
crust and sprinkle with pecan pieces. Bake at 375øF
on a preheated baking sheet for 40-45 minutes. Store
at room temperature.

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Title: Gravy for Egg Omelettes
Categories: Cheese/eggs, Oriental, Gravies, Wok
Yield: 4 servings

1 c Meat stock
Salt
2 tb Corn starch, dissolved in
1/4 c Water
Soya sauce
MSG (opt)

Heat meat stock in a small pot. Add salt, soya sauce until desired
flavor and color is achieved. (Usually medium brown color is
favored). Mix up the corn starch thoroughly in 1/4 cup water, add to
the meat stock, stir vigorously and cook until stock is thickened.
Serve over egg foo yung or chicken velvet.

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Title: All Purpose Seasoning
Categories: Diabetic, Herb/spice, Herb/spice
Yield: 1 see below

2 tb Minced dehydrated onion; 1 ts Spearmint;
2 tb Seasame seeds; 1 ts Spearmint;
2 tb Parsley flakes; 1 ts Bay leaf powder;
2 ts Oregano; 1/2 ts Dill seed;
2 ts Garlic powder; 1/2 ts Thyme;
1 ts Celery seed; 1/2 ts Coriander;
1 ts Marjoram; 1/2 ts Dry mustard;
1 ts Dried basil; 1/2 ts Rosemary;

In a blender, blend dehydrated onion into finer pieces. Add remaining
herbs. Blend to mix well, but do not make into a powder. To keep
herbs fresh, store in shaker top bottle with tight fitting lid.

Can be used on all cooking, and at the table too to be used instead of
salt. This is also bottled as commerical product called “Instead of
Salt” All Purpose Herb Seasoning, if you want to save time.

Yield: 1 3/4 oz or 9 3/4 tablespoon or 29 1/2 teaspoon.

Source: Heathier Eating Guide Goodbook by George Mateljan

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Title: Bean Sprouts Cucumbers
Categories: Diabetic, Salads, Vegetables
Yield: 2 servings

2 c Bean sprouts; 1 tb Low-sodium soy sauce;
1 c Cucumber; 1 tb Water;
1 tb Apple cider vinegar; 1 tb Toasted sesame oil;
1 tb Sesame oil; ds Chili powder;

Blanch bean sprouts in boiling water 1 minute, drain and let cool.
Peel cucumber, cut in half, seed and slice thinly. Mix with sprouts.
In a small bowl, mix vinegar, seasame oil, soy sauce and water. Toss
with sprouts. Granish with seasame seeds and a dash of chili powder.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 67; CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 155mg; FAT: 5g;

Source: Light Easy Diabetes Cuisine by Betty Marks

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Spicy Pork and Black Bean Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Black Beans
1 1/2 pounds Boneless lean pork — cubed
5 each Garlic Cloves — minced
1 tablespoon Paprika
2 teaspoons Cumin — ground
1 can Tomatoes — chopped 28 oz
2 tablespoons Red Wine Vinegar
1/3 cup Parsley or Coriander — chop
Black Pepper — freshly ground
2 tablespoons Olive Oil
2 each Onions, large — chopped
4 teaspoons Chili Powder — (or more)
2 teaspoons Oregano — dried
1/2 teaspoon Chili Pepper Flakes
2 cups Chicken Stock
3 each Green Peppers — diced
Salt

In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
Cover and remove from heat.
Let stand 1 hour. Drain liquid and cover with 8 cups of cold water. Bring to a
boil, reduce heat and let simmer for about 1 1/2 hours or until beans are
tender. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat
and brown meat cubes on all sides. Remove from pan and set aside. Add onions
and garlic to pan; cook on medium heat until tender about 5 minutes. Add chili
powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1
minute. Return meat to pan along with tomatoes, including juice, stock and
vinegar. Bring to boil, let simmer, partly covered, for 1 1/2 hours or until
meat is tender. Add beans and peppers; season with salt and pepper. Cover and
cook 15 minutes more or until peppers are tender. Add chopped parsley or
chopped coriander.

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