DIABETIC MEAT-FILLED DUMPLINGS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Appetizers
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c All-purpose flour
1 1/2 c Water
1/2 lb Ground round
2 ts Low-sodium soy sauce
1 t Sherry
2 c Fresh chopped spinach OR
1 c Frozen spinach thawed
1 t Grated fresh ginger
1/4 c Finely minced water chestnut
2 x Green onions chopped

Mix flour and water. Add more water a teaspoon at a time until
dough cleans bowl. Turn it out on a floured board; knead smooth.
Wrap in plastic wrap, and set aside for 20 minutes.
Brown and drain ground beef of all fat. Wash and dry fresh
spinach, or dry frozen spinach. Combine with ground beef and
remaining ingredients. Mix well.
Form dough into a long roll 1 inch in diameter. Cut or break into
1 inch sections. With your hands or a large glass, flatten each
piece into a circle 3 inches in diameter. Place 1 TABLESPOON of
filling in the center of each circle. With a finger dipped in water,
dampen the edge of the circle. Fold the dough over the filling and
press to seal. Brush a nonstick frying pan with 1/2 teaspoon oil.
Place the dumplings in the pan and brown them on each side.
Add enough broth or water to come up to a third of the height of the
dumplingsl Cover pan tightly, and steam until water is all gone –
about 15 to 20 minutes. Serve the dumplings hot or cold with sherry
or vinegar for dipping.

FROM: HOLD the Fat, Sugar Salt by Goldie Silverman and
Jacqueline Williams copyright 1984

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CURRIED CUCUMBER AND TOMATO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Seedless English cucumber,
-peeled
1 md Ripe tomato, peeled
1 tb Chopped onion
1 sm Clove garlic, chopped
1/4 ts Curry powder
Pinch each of nutmeg, salt
-and pepper
1/2 c Water
1 tb Cider or wine vinegar
2 To 4 drops hot pepper sauce
2 ts Sugar

Prep time: 10 minutes Cool time: 1 hour

This cool, crisp soup is best made in summer when the
tomatoes and cucumbers are in season, but make sure
they are peeled because their peel will be too bitter
in this combination.

chopped, fresh parsley, optional

Chop cucumber and tomatoe into medium sized chunks. In
container of blender or food processor, combine
cucumber, tomato, onion, garlic,curry, nutmeg, salt,
pepper, water, vinegar, hot pepper sauce and sugar.
Puree until smooth. Pour into a large bowl or pitcher.
Chill at least 1 hour. Pour into soup bowls or mugs.
Garnish with chopped parsley, if desired. Makes 4 cups.

Origin: Light Easy Choices Shared by: Sharon Stevens.

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Title: SPICY KOREAN KIMCHI
Categories: Relishes, Oriental
Yield: 1 servings

1 lb Chinese cabbage
2 tb Salt
4 c Cold water
2 c Very hot water

———————PICKLING MIXTURE———————
1 tb Finely chopped garlic
1 tb Finely chopped fresh ginger
1 tb Finely chopped scallions
2 ts Finely chopped dried chile
2 ts Sugar
1 tb Salt

SEPARATE THE LEAVES AND SPRINKLE them with the salt.
Pour in the cold water and allow them to stand in a
cool place for 8 hours or overnight. Rinse the cabbage
well and squeeze out the excess liquid. Boil the water
and pour over the pickling mixture. Mix well and
combine with the cabbage leaves. Put the leaves with
the pickling mixture into a large glass bowl. You may
have to cut the leaves in half to make them fit. Cover
the kimchi with plastic wrap and leave in a cool place
for about 2 days. Drain and cut the leaves into
bite-size pieces. Pack into a glass jar until ready to
serve. Makes 1 Pound

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Black-Eye Peas and Rice (T)
———————–

1 onion
water/broth for saute
1 15oz can peeled tomatoes, drained
or equivalent amount of fresh tomatoes (~1.5 cups)
1 15oz can Black Eye Peas, drained
2 cups cooked white rice
(I used a mixture of white/brown basmati)
Salt, pepper, garlic powder for seasoning

Chop the onion and saute it in a good size frying pan
with the broth. If you are using fresh tomatoes, add
them and cook until they are soft. Stir in the remaining
ingredients and heat through.

Makes about 3-4 servings, as a main course casserole

NOTES:
Don’t drain the tomatoes and black-eyes completely. You need
a little “juice” to make it a nice mushy (comforting) casserole.

I really liked it with a generous amount of pepper.

This recipe was from a TV program here in Raleigh NC called
“Southern Sportsman”. I just took out the oil and bacon.

Coffee Chip Drops

Recipe By : Crisco Cookies for a Year of Celebrations
Serving Size : 36 Preparation Time :0:00
Categories : Drop Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups light brown sugar, packed
3/4 cup shortening — butter flavored
2 tablespoons brewed coffee — cold
1 teaspoon vanilla extract
1 egg
1 3/4 cups all-purpose flour
1 tablespoon French roast coffee beans
–finely ground
–or espresso coffee beans
1 teaspoon salt
3/4 teaspoon baking soda
1 1/2 cups semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup walnuts — coarsely chopped
36 chocolate kisses — unwrapped

Preheat oven to 375 degrees; place sheets of foil on
countertop for cooling cookies. Place the brown sugar,
shortening, coffee and vanilla extract in a large bowl.
Beat on medium speed of an electric mixer until blended.
Add the egg; beat well. Combine the flour, ground coffee,
salt and baking soda. Add to the shortening mixture; beat
on low speed just until blended. Stir in the chocolate
chips and walnuts. Drop the dough by rounded measuring
tablespoonfuls 2 inches apart onto ungreased baking sheets.
Bake one baking sheet at a time for 8 to 10 minutes, or
until the cookies are lightly browned and just set. Do no
overbake. Place 1 candy in the center of each cookie. Cool
for 2 minutes on the baking sheet. Remove the cookies to
the foil to cool completely. Penny Halsey (ATBN65B).

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Title: MAPLE APPLE PIE
Categories: Pies
Yield: 8 servings

———————————–CRUST———————————–
2 c Unbleached flour
1/2 t Baking powder
1 t Salt
2/3 c Crisco shortening
8 T Cold water
1 T Maple syrup

——————————-APPLE FILLING——————————-
7 c Apples,peeled and sliced
3/4 c Maple syrup
2 T Cornstarch

——————————–NUT MIXTURE——————————–
1/2 c Chopped pecans
2 T Maple syrup
1 t Butter

Preheat oven to 375 degrees.For crust,combine flour,baking powder
and salt in large mixing bowl.Cut in Crisco shortening with pastry
blender or 2 knives until mixture is uniform.Sprinkle water in,1
tbsp. at a time,until dough forms a ball.Divide dough into 2 equal
parts.
On lightly floured surface,roll bottom crust into circle 1/8″ thick
and 1/2″ larger than and inverted 9″ pie plate.Gently,ease crust into
greased plate,being careful not to stretch dough.Trim edge even with
plate.
For filling,microwave apple slices on high for 2 minutes.Stir;
repeat procedure twice or until apples begin to soften.Set aside.
In separate microwaving bowl,combine maple syrup and cornstarch.
Microwave 2 minutes;stir.Repeat procedure until mixture starts to
thicken.Add the thickened mixture to apples.Toss lightly until apples
are well coated;set aside to cool.Spoon cooled Apple filling into
unbaked pastry shell.
For nut filling,combine pecans,syrup and butter in microwaving
bowl.Microwave on high 1 minute,stir and continue to microwave an
additional minute on medium setting.Stir to break up mixture. Spread
nut mixture on top of apple filling.
On lightly floured surface,roll out top crust the same as
bottom.Carefully,lift top crust onto filled pie;trim 1/2″ beyond edge
of pie plate.Fold top edge under crust.Crimp edges or flute as
desired.Slit top crust with knife to allow steam to escape.Bake @ 375
degrees for 60 minutes or until apples start to bubble.Brush top of
pie with maple syrup;continue to bake and additional 5 minutes.

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BRUCE’S FAVORITE FRENCH ONION SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Sliced Spanish Onions
7 x Beef OXO Cubes
3 x Chicken OXO Cubes
2 c Garlic, chopped
2 tb Worcestershire Sauce
2/3 c Napoleon VSOP Brandy
1/2 c Butter
10 c Boiling Water
Oregano, Thyme, Parsley
Cayenne Pepper
Mozzerella Cheese, grated
Swiss Cheese, grated
Croutons

1) Melt butter and onions in a large pot. Stir until
soft (but not brown).

2) Dissolve OXO cubes in 1 cup boiling water. Add this
to pot along with
remaining boiling water. Do not add cubes directly
to pot until they
are dissolved.

3) Add garlic cloves, worcestershire sauce, brandy.

4) Add spices to taste. Quite a few dashes of each.
Stir until mixed in.

5) Simmer on low (2-3) heat on stove for 1 1/2 hours.

6) Fill french onion soup bowl 2/3 full of soup.

7) Add covering of croutons. Add covering of grated
cheeses. Be generous
with the cheese!

8) Bake at 350 F until the cheese is bubbling and
slightly brown.

The remaining soup can be stored in the fridge for
weeks, and simply baked as needed.

From the kitchen of Peggy and Bruce Travers,Cyberealm
BBS Watertown NY 315-786-1120

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Title: Peanut Butter Sandwich Cookies
Categories: Christmas, Cookies, Gifts
Yield: 12 servings

1 c Butter Or Regular Margarine
1 c Sugar
1 c Brown Sugar; Firmly Packed
2 Eggs; Lg
1 c Peanut Butter; Crunchy Style
1 ts Vanilla
3 c Unbleached Flour; Sifted
2 ts Baking Soda
1/4 ts Salt

MMMMM——————-PEANUT BUTTER FILLING————————
1/2 c Peanut Butter; Crunchy Style
3 c Confectioners’ Sugar; Sifted
4 tb Milk
1 ts Vanilla

Cream the butter, sugar and brown sugar together in a mixing bowl,
using an electric mixer at medium speed, until light and fluffy. Add
the eggs one at a time, beating well after each addition. Beat in
the peanut butter and vanilla. Sift the flour, baking soda and salt
together and stir into the creamed mixture. Form the mixture into
1-inch balls. Place about 2-inches apart on greased baking sheets.
Press with floured fork, making a criss-cross pattern on each. Bake
in a preheated 375 degree F. oven for 8 minutes or until golden
brown. Remove from the baking sheets and cool on wire racks. When
completely cooled, spread one cookie with the peanut butter filling
and top with another cookie making a sandwich.

Makes 3 1/2 dozen cookies. PEANUT BUTTER FILLING:

Mix all of the ingredients in a medium bowl and beat with an electric
mixer at medium speed until smooth and creamy.

MMMMM

Title: ORIENTAL CHICKEN #2
Categories: Chinese, Chicken
Yield: 6 servings

2 Chicken breasts
1 tb Cornstarch
2 tb Brown sugar
1/4 ts Oregano
1 Clove crushed garlic
2 tb Cooking oil
1/4 c Soy sauce
3/4 c Wine
1/3 c Seedless raisins

Split, skin and debone chicken breasts. Combine all
ingredients except chicken in a small bowl. Pierce
chicken breasts with a fork. Place chicken in a
casserole and cover with sauce mixture. Microwave on
high for 11-13 minutes.

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MUSHROOMS WITH ONIONS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms
1 md Onion
1 t Dry epazote
1 Clove of garlic
Salt and pepper
Vegetable oil

Wash the mushrooms and cut it in thin slices. Cut the onion in slices
too. Fry the onion and garlic in vegetable oil and when the onion
will be
transparent add the mushrooms, epazote, salt and pepper. Cook until
water
evaporated.
Serve as a side dish or a main dish with tortillas as tacos or make a
quesadilla adding cheese mozarella.

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