EGGPLANT-TOMATO CHUTNEY

Recipe By :
Serving Size : 56 Preparation Time :0:00
Categories : Vegetables Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive or vegetable oil
1 md Onion, chopped
1/2 ts Salt
2 md Tomatoes, seeded and
-chopped
(about 1/2 cup)
2 Cl Garlic, crushed
1 md Eggplant, pared and cubed
1/4 c Chopped parsley
1/4 c Currants
2 tb Tarragon vinegar

Heat oil in 12-inch skillet over medium heat. Cook
onion and garlic in oil about 2 minutes. Stir in
eggplant and salt. Cook over medium heat 15 minutes,
stirring occasionally. Add remaining ingredients. Cook
15 minutes longer, stirring occasionally, until
vegetables are soft and no excess liquid remains.
ABOUT 3-1/2 CUPS SAUCE; 10 CALORIES PER TABLESPOON.To
Microwave: Place onion, garlic and oil in 3-quart
microwavable casserole. Cover tightly and microwave on
high 3 to 4 minutes or until onion is softened. Add
eggplant and salt. Cover tightly and microwave 3
minutes. Add remaining ingredients. Cover tightly and
microwave 3 to 5 minutes longer or until vegetables
are soft. Let stand 5 minutes. Serve with slotted
spoon.

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Title: ARROZ DE BACALHAU
Categories: Fish
Yield: 4 servings

1 Onion
– peeled and thinly sliced
4 tb Olive oil
1 Steak dried salt cod
1 Ripe tomato (or dbl. amt.)
– peeled, cored
– and very coarsely chopped
Salt and pepper to taste
1 2/3 c Short-grain rice

Short-grain rice adds the perfect texture to this traditional dish from
northern Portugal. The salt cod may eliminate the need for additional salt.

BROWN THE ONION in the olive oil in a large heavy saucepan over moderate
heat. Meanwhile, shred the cod, remove the skin and bones and wash but do
not soak. Add the cod to the onion, cover and simmer for about 10 minutes.
Add the tomatoes and leave to cook 20-to-30 minutes, covered, over low
heat. Meanwhile, wash and drain the rice. Add 3 1/3 cups water to the pan
(add twice as much water as there is rice), season to taste with salt and
pepper. When the water boils, add the rice and continue to cook on low heat
until the rice is done–probably 25-to-30 minutes. Cover the kettle for the
last half of cooking.

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Title: Asparagus Soup
Categories: Historic, Vegetables, Soups
Yield: 6 Servings

1 1/2 lb Asparagus, cut up
2 1/2 c Cream or milk
5 Eggs, well beaten
1/4 Stick butter or margarine
2 Strips bacon
2 c Water
2 T Fresh parsley, finely
-chopped
Salt and pepper to taste

In a deep saucepan, bring the water to a boil. Add the bacon; cover
and boil for 15 minutes. Discard the bacon. Add the asparagus;
cover and simmer over medium-low heat until tender.

In a mixing bowl, blend the eggs and cream. Stir this mix into the
asparagus, adding the spices and butter. Simmer for 2 minutes over
low heat, stirring continuously. Remove from the heat and serve.

Historic Michie Tavern
“A Famous Tavern of the 1700’s”
Cooking Treasures of the Past

MM Format by John Hartman
Indianapolis, IN 15 May 1997
Cro-Magnon@juno.com
hartman@indy.net

MMMMM

Pedernales River Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Lard
4 pounds Beef — coarse grind
1 Onion
2 Garlic cloves
3 teaspoons Salt
1 teaspoon Oregano,dried — pref. Mexican
1 teaspoon Cumin
2 cups Water
32 ounces Tomatoes — whole
4 tablespoons Red chile,hot — ground
2 tablespoons Red chile,mild — ground

1. Melt the lard or bacon drippings in a large saute pan over medium heat. Add
the meat to the pan. Break up any lumps with a fork and cook, stirring
occasionally until the meat is evenly browned.~ 2. Add the onions and garlic
and cook until the onions are translucent.~ 3. Stir in the salt, oregano,
cumin, water, and tomatoes.~ 4. Gradually stir in the ground chile, testing
until you achieve the degree of hotness and flavor the suits your palate. Bring
to a boil, then lower heat and simmer, uncovered, for 1 hour.
Stir occasionally.~

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Title: Blueberry Jam
Categories: Diabetic, Fruits, Jam/jelly
Yield: 2 1/2

2 tb Lemon juice; 2 1/2 c Frozen blueberries;
3 ts Unflavored gelatin; -sweetened partially thawed
1/8 ts Salt; Non-nutritive sweetener
1 1/2 ts Arrowroot; -equivalent to 2 cups sugar

Mix lemon juice, gelatin, salt, and arrowroot; stir in blueberries.
Boil gently unitl mixture thickens, stirring constantly (about 3-4
minutes). Stir constantly, boiling at full boil for 2 minutes.
Remove from heat; stir in sweetener. Fill and seal jars.
Food Exchanges per serving: 1 TABLESPOON = TRACE FRUIT; CAL: 6 PER
SERVING

Source: Recipes for Diabatics by Billie Little

MMMMM

Pickled Red Onions

Recipe By : Cooking w/Master Chefs/formatted by tpogue@idsonline.com
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons salt
1 large red onion — peeled and sliced
1/4 teaspoon black peppercorns
1/4 teaspoon cumin seeds
1/2 teaspoon Mexican oregano — dried
2 cloves garlic — peeled and halved
1/4 teaspoon salt
1/3 cup cider vinegar

Bring 2 quarts of water to the boil in a saucepan, then add 2 teaspoons of salt
and the onions. Bring back to the boil and boil a few seconds, until the onions
have softened slightly and the red color has bled into the white. Drain, and
tur
n the slices into a bowl.
Coarsely grind the peppercorns and cumin, and fold into the onions along with
th
e rest of the ingredients. Add just enough cold water barely to cover the
onions
, and fold all together. Let stand for at least 4 hours — or longer, until
they
take on a beautiful pink color.

– – – – – – – – – – – – – – – – – –

Per serving: 37 Calories; less than one gram Fat (3% calories from fat); 1g
Prot
ein; 9g Carbohydrate; 0mg Cholesterol; 2401mg Sodium

NOTES : Cover and store in the refrigerator, where the onions will keep for a
we
ek or more.

ITALIAN BREAD 1

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Italian
Fatfree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Water
3/4 ts Salt
2/3 ts Sugar
2 c Bread flour
1 1/2 ts Active dry yeast

Recipe by: rec.food.cooking
You didn’t mention the size of your breadmaker, so I’m going to figure
it’s the 1lb loaf (I have a panasonic). Anyway, I’ve used this recipe
at least a dozen times and I’ve never had a failure. I USE ONLY
PILSBURY BREAD FLOUR . . . and it has nothing to do with the fact my
father and brother work for the company. Here goes:

Ialways put water in first and then add the dry ingredients with the
yeast on top. I use the NORMAL setting (3.5 hours) on mine.

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Title: EASY SWEET-N-SOUR PORK CHOPS
Categories: Chinese, Pork
Yield: 2 servings

4 Pork rib or loin chops (1/4-
-to 1/2-inch thick
2 tb Vegetable oil
3/4 ts Salt, divided
3/4 c Unsweetened pineapple juice
1/2 c Green bell pepper strips
3 tb Brown sugar, firmly packed
2 tb Corn starch
1/8 ts Crushed red pepper flakes

Heat oil in large skillet over medium heat; cook pork
chops until browned, turning occasionally, about 10 to
12 minutes. Sprinkle 1/4 teaspoon salt over pork;
remove to warm platter and keep warm. Pour off
drippings from skillet; add remaining ingredients and
rest of salt. Bring to a boil over high heat; return
pork to pan. Reduce heat to low and simmer for 5 to 7
minutes.

Woman’s Day MEALS IN MINUTES August 1985

—–

Title: STEAMED FISH WITH BLACK BEANS #2
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Whitefish
Sauce:
1 tb Peanut oil
2 Clove garlic, chopped
1/4 ts Fresh grated ginger
1 tb Fermented black beans
-(dowsee)
2 Green onions, cut chinese
-style
1 pn Sugar
1 tb Dry sherry
2 tb Light soy sauce
1 pn MSG (opt)

Place the fish in a steaming plate. Heat a wok and
add the oil, garlic and ginger. Rinse the black beans
in a bit of water and add to the wok. Chow for just a
moment, then add the rest of the sauce ingredients,
and pour this sauce over the fish. Place in a bamboo
steamer and cook for about 15 minutes, or until the
fish flakes and is done to your taste. From The Frugal
Gourmet Cooks Three Ancient Cuisines, Jeff Smith,
Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).

—–

Easy Peanut Butter Cookies

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Low Fat
Eat-Lf Mailing List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 C All-Purpose Flour
1 1/2 Tbsp Cornstarch
1 3/4 Tsp Baking Powder
1/2 Tsp Baking Soda
3/4 C Firmly Packed Brown Sugar
1 Tbsp Vegetable Oil — *Note
1/4 C Sugar
1/4 C Reduced Fat Smooth Peanut Butter
1 1/2 Tbsp Light Corn Syrup
2 1/2 Tsp Vanilla Extract
1/4 C Egg Beaters® 99% Egg Substitute — Or 1 Egg
Vegetable Cooking Spray
3 Tbsp Granulated Sugar

*NOTE: Original recipe used 1 T veg oil

Preheat oven to 375 deg F.

Combine first 4 ingredients in a bowl; stir well, and set aside. Combine
brown sugar, oil, 1/4 C granulated sugar, and peanut butter in a large
bowl; beat at medium speed of a mixer until well-blended. Add corn syrup,
vanilla, and egg; beat well. Stir in flour mixture.

Coat hands lightly with cooking spray and shape dough into 48 (1") balls.
Roll balls in 3 T granulated sugar, and place 2″ apart on baking sheets
coated with cooking spray. Flatten balls with the bottom of a glass.

Bake at 375 deg F for 7 min or until lightly browned. Remove cookies from
pans, and let cool on wire racks.

Yield: 4 dozen (serving size 1 cookie)

These are very, very good… I was quite surprised. Be sure and don’t over
bake them or they become like rocks…nice flavored rocks!!

Entered into MasterCook and tested for you by Reggie Jeff Dwork

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NOTES : Cal 50.2
Fat 0.8g
Carb 9.8g
Fib 0.1g
Pro 0.9g
Sod 35mg
CFF 14.7%