Title: Hashbrown Cassarole
Categories: Easy, Pot luck, Vegetables, Casseroles
Yield: 2 servings

1/2 lb Southern Hash Browns (cubes)
1/8 c Soft butter
1/4 Cream of Chicken Soup
3 oz Chedder, grated
2 oz Sour cream
1/4 ts Salt
1/4 Onion, chopped
1/2 c Cornflakes, crushed
1/4 STICK butter

Line 13X9 pan with potatoes. Mix next 6 well. Spoon over potatoes.
Top with flakes. Use vegetable peeler to slice stick butter over the
top , covering as much as you can. Bake at 350 for 50 min. Really
need to use a bigger pan as it usually runs over, but this is the
size from the original recipe. This is very richer and creamy,
everyone loves it!

MMMMM

Achot (Garlicky Farmer’s Cheese with Walnuts)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Armenia Appetizers
Upload

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Cheese — farmer
3 tablespoons Walnuts — chopped fine
1/4 cup Yogurt — low-fat
1 tablespoon Dill — chopped fine
1 tablespoon Parsley — chopped fine
1 Garlic clove — minced
1/8 teaspoon Salt
Lettuce — boston
1/4 cup Walnuts — chopped coarsely
Pita — toasted triangles

Process the farmer’s cheese, finely chopped walnuts, and yogurt in a food
proces sor until smooth.

Transfer the cheese to a bowl and mix with herbs, garlic, and salt. Shape into
a ball, cover, and refrigerate for 4 hours.

Line a small serving platter with several lettuce leaves and carefully
transfer the cheese ball to the platter. Press the coarsely chopped walnuts
into the ball so they more or less cover it. Serve with the toasted pita
triangles.

[ Per serving (excluding pita triangles): 130 calories, 7 g. protein, 2.7 g.
ca rbohydrates, 10 g. fat, 15.8 mg. cholesterol, 279 mg. sodium. Calories from
fat:
66% ] MM and upload by DonW1948@aol.com / PTTRC

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LEMON YOGURT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*INGREDIENTS*
2 c Flour, white, unbleached
1 t Baking powder
1 t Baking soda
1/2 ts Salt
2 Eggs, lightly beaten
1 1/4 c Yogurt
1/4 c Butter, unsalted, melted and
-cooled
1/4 c Sugar
2 tb Honey
1 tb Lemon zest, grated
*** LEMON SYRUP ***
1/3 c Lemon juice, fresh
1/3 c Sugar

Calories per serving: Number of
Servings: 12 Fat grams per serving:
: Approx. Cook Time: 20min Cholesterol per
serving: Marks:

*DIRECTIONS*

Preheat oven to 375 degrees F. Sift together flour,
baking powder, baking soda and salt. In a seperate
bowl, whisk together eggs, yogurt, butter, 1/4 cup
sugar, honey and lemon zest. Add the flour mixture and
fold until just combined. Spoon into buttered muffin
tins and bake for 15 to 20 minutes. While the muffins
are baking, mix lemon juice, 1/3 cup sugar and 3
Tablespoons water. When the muffins are done, remove
them from the oven and pierce the top of each one
several times with a fork. Brush the syrup over the
top of each one. Let the muffins cool in the tins for
three minutes, then cool on a rack. Makes 12 muffins.

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Warm Vegetable Salad

Recipe By : Birgitt Lopez via So. Living 7/95
Serving Size : 12 Preparation Time :0:30
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb carrots — scraped and cubed
1 cup water
1/2 lb yellow squash — sliced
1/2 lb zucchini — sliced
1/4 cup olive oil
1 clove garlic — minced
2 1/2 tablespoons fresh basil — chopped
1/2 teaspoon salt
1/2 teaspoon pepper — freshly ground
1/8 teaspoon sugar
2 tablespoons red wine vinegar
1 pint cherry tomatoes (small)
Lettuce leaves

Combine carrots and water in large saucepan. Bring to a boil; cover and cook
5 min. Add yellow squash and zucchini; re-cover and cook 3 min or until
vegetable are crisp-tender. Drain and keep warm.
Combine olive oil and next five ingredients in a small saucepan; cook over
low heat 4 min. Stir in vinegar.

Pour olive oil mixture over vegetables; add cherry tomoatoes and toss gently.
Serve immediately.

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HIGHLAND FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion, finely chopped
3 ts Butter
8 fl Milk
1 lb Grated Scottish or mature
-Cheddar cheese
3 ts Cornflour
4 tb Whiskey
Cubes of rye and onion
-bread, to serve

Method:

Put onion and butter into a saucepan and cook over a
gentle heat until soft. Add milk and heat until
bubbling. Gradually stir in cheese and continue to
cook until melted, stirring frequently. In a small
bowl, blend cornflour smoothly with whiskey then stir
into cheese mixture and cook 2-3 minutes until
thickened, stirring frequently. Pour into the fondue
pot and serve with cubes of rye and onion bread.

(Serves 4-6)

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Title: TUNA PILAF
Categories: Fish, Vegetables, Diabetic
Yield: 8 servings

2 Green onions, chopped
1 ts Reduced-calorie margarine,
-melted
2 1/2 c Water
1 c Long-grain rice, uncooked
1 pk (10 oz.) frozen mixed
-Oriental vegetables, thawed
1 cn (10 oz.) tuna in water,
-drained and broken into
-chunks
1 tb Reduced-sodium soy sauce

Saute’ onions in margarine in a large saucepan
until onions are tender.
Add water; bring to a boil. Stir in rice; cover,
reduce heat, and simmer 20 to 25 minutes or until rice
is tender and liquid is absorbed.
Add mixed vegetabes. Cook over low heat 5 minutes
or until vegetables are tender.
Add tuna and soy sauce; stir. Serve warm. Yield:
8 servings.

Nutritional information per 1/2 cup serving:
calories – 275, protein – 14 gm., fat – 1 gm.,
carbohydrates – 18 gm., cholesterol – 13 mg., sodium –
454 mg., fiber – 2 gm. Diabetic Food Exchanges:
Starch – 1, Lean Meat – 1, Vegetable – 1.

FROM: The Complete Step-by-Step Diabetic Cookbook,
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

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Title: JEZEBEL’S SAUCE
Categories: Sauces
Yield: 1 servings

1 ea Jar, pineapple preserves
1 ea Jar, apple jelly
1 ea Bottle fresh horseradish
1 ea Can, Coleman’s mustard (dry)
Salt and pepper to taste

Mix all ingreds. in elec. mixer. This is
particularly good with ham and it keeps indefinitely
in the ‘fridge. Serve also over cream cheese with
crackers or bagels.

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THAI FRIED NOODLES (1)

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Fresh rice noodles
– cut into 1/2-inch slices,
-OR- flat dried rice noodles
1 c Fresh bean sprouts
1/3 c Oil
1 tb Minced garlic
4 tb Minced shallots
2 ts Shrimp paste (kapee)
1 tb Chopped dried shrimp (opt.)
10 md Shrimp, shelled, deveined
-OR- substitute pork
3 tb Fish sauce (nam pla)
1 tb Rice vinegar
2 tb Light brown sugar
2 tb Tomato ketchup
1/2 ts -TO
1 t Chili powder (optional)
2 Eggs — lightly beaten
—–GARNISHES—–
1/3 c Coarsely ground peanuts
— (unsalted)
1/2 ts Dried red chili flakes (opt)
2 Green onions — finely sliced
2 tb Chopped coriander leaves
2 Limes — cut into wedges
1 sm Cucumber — sliced

If using dried rice noodles, soak in hot water for 20 minutes before
cooking. Drain. In 4 quarts boiling water, cook fresh rice noodles 2 to 3
minutes or until just tender to the bite, al dente. Drain. Rinse. Drain
for 30 minutes or until dry. In boiling water, blanch the bean sprouts for
30 seconds. Refresh under cold water. Drain.

Heat oil. Fry garlic and shallots until golden. Add the shrimp paste and
dried shrimp. Stir. Add the shrimp and stir-fry until done. Add the fish
sauce, vinegar, sugar, ketchup, and chili powder. Stir until sugar
dissolves. Add the beaten eggs and let them set slightly. Then stir to
scramble. Add the noodles and toss for about 2 minutes. Place the Pad
Thai on a platter. Sprinkle the noodles with peanuts, chili flakes, green
onions, and coriander. Arrange lime wedges around the edge of the platter.
Serve with a side dish of fresh bean sprouts and cucumbers.

(Yield: 3-4 serving)

Source: The Southeast Asia Cookbook, by Ruth Law From: stigle@cs.unca.edu
(Sue Stigleman)

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1 lb cottage cheese (low-fat is fine)
3 cups sour cream (even a little less will do)
1/4 cup milk
1/2 cup melted margarine (unsalted)
4 to 6 eggs, depending on how rich you like it (go for broke)
1/2 cup sugar
1/2 tsp vanilla extract
1 lb broad or thin noodles, cooked
1/2 cup raisins
cinnamon and sugar (for topping)

In a large mixing bowl, combine cheese, sour cream, milk and half of the
melted margarine. Beat together the eggs, sugar and vanilla and add to
cheese mixture. Then add the cooked noodles and raisins; turn into large
buttered pan or two smaller ones. Top with remaining melted margarine.
Mix together some cinnamon and sugar and sprinkle on top. Crushed
cornflakes may also be used as topping with the cinnamon and sugar.
Bake at 350 degrees for about an hour or until lightly browned.
May be frozen and reheated.

NOTE: I find it unnecessary to do the eggs, sugar and vanilla separately.
I put it all in the 25-cup Tupperware mixing bowl and mix with a wire whisk.
This makes a really large quantity. I find my lasagna pan the perfect
size. You can easily halve the entire recipe if it is only a side dish for
a family dinner. Another beauty of this dish is that, for buffets, it’s
tasty even at room temperature; you don’t have to worry about keeping it hot.

Title: Cherry Pie Filling
Categories: Pies, Desserts
Yield: 4 cups

3 c Fresh cherries
1/4 c Flour
1 tb Butter
1 c Sugar
1/4 ts Almond extract

Heat to boiling, everything but the almond extract, stirring
constantly. When thickened, add almond extract. Use in any recipe
that calls for cherry pie filling.

From the personal MM recipe database of Sandy Gamble

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