Title: TANGY SPINACH SALAD
Categories: Salads, Kooknet
Yield: 8 servings

1 1/2 lb Fresh Spinach
8 oz Fresh Bean Sprouts
8 1/2 oz Can Water Chestnuts, drained
And sliced
5 sl Bacon, fried, drained and
Crumbled
2 Hard-Cooked Eggs, sliced
2 tb Sesame Seeds, toasted

——————TANGY SPINACH DRESSING——————
2/3 c Salad Oil
1/4 c Granulated Sugar
1/3 c Catsup
1/2 c White or Red Wine Vinegar
1/3 c Green Onion, finely chopped
1 tb Worcestershire Sauce

Trim and discard tough spinach stems. Rinse leaves and
pat dry. Tear into bite-sized pieces. Layer the
sprouts, water chestnuts and spinach into your salad
bowl (in that order, so that the spinach leaves won’t
get sorry from being underneath the water chestnuts.)
On top of the spinach leaves, add the crumbled bacon
and the chopped egg. Cover and refrigerate.

Combine all the dressing ingredients in a jar or bowl.
Shake, or blend well with a wire whip.

Just before serving, pour dressing over the salad and
toss well. Sprinkle on toasted sesame seeds and toss
again.

Note: To toast sesame seeds, place in a small, heavy,
ungreased skillet over medium-high heat. Toast until
you hear the seeds begin to pop, shaking the pan to
keep the seeds from scorching.

Source: Medford Mail Tribune, 7 December 1993 Typed by
Katherine Smith

—–

Salad Nest Appetizers

Recipe By :FOODWINE List (Listserv@CMUVM.CSV.CMICH.EDU)
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Salad Nests
24 frozen mini phyllo dough shells
Almond Chicken Filling
2 cups cooked chicken — finely chopped
1/2 cup sliced almonds, toasted — chopped
1/4 cup red onion — finely chopped
3 tablespoons fresh parsley — minced
2 tablespoons capers, rinsed, patted dry — chopped
1/2 cup mayonnaise
toasted sliced almonds — for garnish
Ham Egg Filling
4 ounces smoked ham (about 1 cup) — finely chopped
3 large eggs, hard-cooked, cooled — finely chopped
1/2 cup mayonnaise
1/4 cup fresh dill — finely snipped
1 tablespoon cider vinegar
1 tablespoon dry mustard
fresh dill springs sieved egg yolk — for garnish
Crabmeat Filling
12 ounces crabmeat (about 2 cups) — picked over
5 medium red raishes (about 1/4 cup) — finely chopped
1 medium scallion (about 1/4 cup) — finely chopped
1/3 cup mayonnaise
1/4 cup fresh cilantro — finely chopped
1/2 teaspoon lime peel — freshly grated
2 teaspoons fresh lime juice
1/2 teaspoon dark sesame oil
1/4 teaspoon hot pepper sauce
thinly sliced scallion greens — for garnish

Thaw mini phyllo shells.

For each filling: Mix all ingredients together (except for garnishes) until
well blended. Just before serving, spoon rounded tablespoons into room
temperature shells; garnish. Each filling recipe make enough for 24 shells.
Fillings may be made 1 day ahead. Store, tightly covered, in the
refrigerator. Make sure shells are brought to room temperature before
filling.

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PEASE PORRIDGE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
3 c Split Peas — diced
Water
1 Ham Bone or Pork Knuckle
1 Onion — chopped
1 Turnip — scraped and diced
1 Potato — peeled and diced
2 Stalks Celery w/ leaves
-diced
2 Sprigs Summer Savory or
Thyme
2 Sprigs Marjoram
1 tb Sea Kelp, OR Salt — to taste
Water to cover

Rinse and pick over peas. Cover w/ water and leave to
soak overnight. Next morning, drain, add remaining
ingred., and bring to boil. Cover pot, turn down heat,
and simmer for about 2 hrs. stirring occasionally.
When peas are tender, remove ham bone or knuckle, cut
meat from bone, and return to pot. Take out herb
sprigs. Puree if desired, reheat, and serve in
individual bowls, each topped with a small pat of
butter. Serves 8. Source: Colonial Cookbook, updated
as researched from The Old Farmer’s Almanac 1792.

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Title: Walnut Barley
Categories: Diabetic, Nuts/grains, Side dishes
Yield: 6 servings

1 c Pearl Barley; -mixed almonds and
hazelnuts
2 c Water Salt and pepper to taste
1 c Celery; 2 tb Minced fresh parsley;
1/2 c Walnut; chopped OR

Rinse barley under warm running water. Let drain. In a medium-size
saucepan, bring to a boil and gradually add barley. Cover and cook
20 to 25 minutes, Return barley to saucepan with celery, nut, salt
and pepper; heat through. Garnish with parsley.
Food Exchange per serving: 2 STRARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
CAL: 187; CHO: 0mg; CAR: PRO: 5g; SOD: 59mg; FAT: 7g;

SOURCE: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

RICE BARLEY STUFFING FOR CORNISH HENS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dish Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Rice
2 tb Butter
2 1/4 c Water (or more)
2 Chicken broth cubes
1/3 c Barley
8 oz Cranberries, fresh — OR…
16 oz -Canned cranberry sauce
— with gel rinsed off
Sugar
– if using fresh cranberries
2 ts Bitter orange marmalade
— (heaping measure), OR…
— half marmalade -and-
— half diced orange peel
2 tb Orange juice
1/3 c Raisins
2 ts Rubbed sage
2 ts Tarragon
1/2 ts Sweet marjoram
1 t Crushed rosemary
Salt and pepper — to taste

Brown the rice in the butter, then add 1-1/4 to 1-1/2
cups water and chicken cube; cook until soft.

Cook barley in 1 cup water and second chicken cube for
45 minutes, or until tender.

If using fresh cranberries, cook briefly with a little
sugar to soften somewhat and create a little juice.

Mix the remaining ingredients with the cooked rice and
barley. Stuff the Cornish hens and cook according to
instructions on package. I like to brush the stuffed
birds with melted butter and sprinkle with salt,
pepper, crushed basil, and tarragon.

The stuffing may be frozen for future use.

VARIATION: Substitute sliced mushrooms for the raisins.

* Source: Elke Amenda-Spirakis, Warwick, New York *
The Herb Companion, August/September 1993 * Typed for
you by Karen Mintzias

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QUICK FRUIT COBBLER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Desserts
Microwave Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
21 oz Can Apple, Blueberry, or
-Cherry Pie Filling
1 t Orange or Lemon Peel — grated
1/4 ts Ground Nutmeg
2 c Biscuit Mix
1/2 c Milk
3 tb Butter or Margarine
-softened
2 tb Sugar
1/4 ts Ground Cinnamon

In a 1 1/2 quart microwave-safe casserole combine pie
filling, orange or lemon peel and ground nutmeg; stir.
Microwave 3-5 minutes, stirring every 2 minutes, until
hot. Combine all remaining ingredients in a medium
mixing bowl; beat until moistened; then drop by
spoonfuls onto hot fruit filling. Microwave on HIGH
(100%) 6-8 minutes or until no longer doughy. Let
stand on heat-proof counter top to cool slightly, then
serve warm with ice cream.

Source: Medford Mail Tribune, 30 August 1994 Typed by
Katherine Smith Kook-Net: The Shadow Zone IV – Stinson
Beach, CA

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Nutty Carrot Soup (Pressure Cooked)

Recipe By : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or oil
3 stalks celery — cut in 1/4″ slices
1 package carrots, scrubbed, trimmed, — cut in 1/4″ slices
2 medium apples (*see note) — peel, core, chop
1 large potato, scrub, halve lengthwise — cut in 1/4″ slices
5 cups water
1/4 cu peanut, cashew, or almond butter
1 teaspoon salt — or to taste
freshly ground black pepper — to taste
grated nutmeg — to taste

serves 6 to 8

*use an apple such as McIntosh

Heat the butter in the cooker. Add the celery, carrots, apples, and potato and
saute for 1 minute. Stir in the water. Lock the lid in place and over high h
eat bring to high pressure. Adjust heat to maintain high pressure, and cook fo
r 5 minutes. Reduce pressure with a quick release method. Remove the lid, til
ting it away from you to allow any excess steam to escape. Puree the soup in a
blender or food processor and blend in the nut butter. Return the soup to the
cooker and heat thoroughly. Season to taste with salt, pepper, and nutmeg bef
ore serving.

Variation: Try crunchy peanut butter for added texture.

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ROSETTE COOKIES

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs
1 tbsp. sugar
1/4 tsp. salt
1 c. sifted flour
1 c. milk
1 tsp. vanilla

Combine eggs, sugar and salt; beat well. Add remaining
ingredients; beat until smooth. Heat rosette iron in deep, hot oil
(375 degrees) 2 minutes. Drain excess oil from iron; dip in batter
to 1/4 inch from top of iron, then immediately into hot oil (375
degrees). Fry rosette until golden, about 1/2 minute. Lift out;
tip upside down to drain. With fork, push rosette off iron onto
rack placed over paper towels. Reheat iron 1 minute; make next
rosette. Sprinkle rosettes with confectioners’ sugar. Makes 5 1/2
dozen.

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Hoisin Chicken Stir Fry

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Poultry Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound chicken breast halves — about 4
1 egg white
4 teaspoons cornstarch
1 teaspoon soy sauce, low sodium
1/4 teaspoon black pepper — fresh ground
1/2 green pepper
1/2 red pepper
1 yellow onion
2 tablespoons water
1/2 teaspoon sugar
1/2 teaspoon sesame oil
2 tablespoons peanut oil
1 garlic clove — minced
1 teaspoon fresh ginger root — minced
2 tablespoons Hoisin sauce
2 teaspoons chili sauce
3/4 cup chicken broth
peanuts — optional

1. Cut skinned and boneless chicken breasts into bite-sized pieces.
Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh
ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for
up to 1 hour, turning bag occasionally.
2. Cut both peppers into thin strips. Slice onion very thin and
separate into rings. Mix 1 tablespoon cornstarch, water, sugar and sesame
oil.
3. Heat wok until very hot, pour oil down sides of wok and rotate to
oil all sides. Add the onion, garlic and ginger. Stir-fry 1-2 minutes
until onion is light brown and softened. Add chicken and stir-fry until
chicken pieces turn white. Add Hoisin sauce and chili paste; stir for
about 30-45 seconds. Stir in broth and heat to boiling. Add the green and
red pepper strips; stir-fry for about 1 minute more. Add the cornstarch
mixture and stir until thickened. If desired, sprinkle with roasted
peanuts.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with bowls of steamed rice.

NOTES : Delicious, not as hot as traditional Kung Pao chicken.

Autumn Wild Rice, Walnut, and Broccoli Salad

Recipe By : Martha Rose Shulman’s Main-Dish Salads
Serving Size : 3 Preparation Time :0:45
Categories : Vegetables Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups water
1 cup wild rice — rinsed
salt to taste
1 pound broccoli florets — steamed till
crisp-tender
1/2 cup broken walnut pieces, toasted — or pecans
1/2 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar — or sherry vinegar
1 clove garlic — minced or thru press
1/4 cup plain lowfat yogurt
1/4 cup walnut oil
salt to taste
freshly ground pepper to taste

Bring the water to a boil and add the rice. Add salt to taste, bring back
to a boil, reduce heat, cover, and simmer for about 40 minutes, until the
rice is tender. Drain and toss with the broccoli, nuts, and parsley.
[Meanwhile, steam broccoli and chop nuts.]
Mix together the lemon juice, vinegar, garlic, and yogurt. Whisk in the
walnut oil and add salt and pepper. Toss with the rice mixture, correct
the seasonings, and serve; or refrigerate until shortly before serving.
Note: If the salad is to be refrigerated for a long time, add the broccoli
and parsley shortly before serving to retain their bright color.
[Shulman says this serves 4-6. We think 3-4.]

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