QUINOA SALAD

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Diabetic Vegetarian
Vegetables Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Quinoa
3 c Water
1 Green bell pepper — chopped
1 Red bell pepper — chopped
1/4 c Scallion — chopped
1/4 c Red onion — chopped
1/4 c Dill, cilantro, or parsley
-finely chopped
1 Receipe Savory Salad Dressin
-or Honey-Vinegar dressing
Freshly ground pepper to tst

Rinse the quinoa well before cooking to remove its slightly bitter coat.
Place the quinoa and water in a saucepan. Bring to a boil, cover, reduce
the heat, and simmer for about 15 minutes, or until the liquid is absorbed.
Combine the chopped vegetables in a bowl, including the fresh chopped herb
of your choice. Mix well. Add the cooked quinoa. Toss gently and add
dressing of your choice. Mix well. Add the cooked quinoa. Toss gently and
add dressing of your choice. Toss again and add pepper to taste. Cover and
chill for at least 2 hours before serving.

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MELON GRAPE SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cantaloupe — cubed
1 c Watermelon — cubed seeded
2 c Grapes — green seedless
5 ts Lime juice
1/2 c Honey
2 tb Mustard — dijon

Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready
to serve, pour out the liquid, drying out serving bowl. Whisk together
remaining lime juice, honey and mustard. Toss with fruit.

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Title: PUMPKIN ROLL
Categories: Desserts
Yield: 6 servings

3 Eggs
1 c Sugar
2/3 c Mashed, cooked pumpkin
1 ts Lemon juice
3/4 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
1 ts Ground cinnamon
1 ts Pumpkin pie spice
1/4 ts Ground nutmeg
1 c Chopped pecans [I used
-walnuts]
1 To 2 Tbsp powdered sugar
8 oz Pkg cream cheese, softened
1/3 c Butter or margarine,
-softened
1 c Sifted powdered sugar
1 ts Vanilla extract

FROM: Kim Smith (The Unicorn Dragon-Nashville, TN <>
(1:116/35))

Garnishes: Sweetened whipped cream, chopped pecans

Grease and flour a 15- X 10- X 1-inch jellyroll pan; set aside.

Beat eggs in a large bowl at high speed with an electric mixer until
thick; gradually add sugar, and beat 5 additional minutes. Stir in
pumpkin and lemon juice.

Combine flour and next 5 ingredients; gradually stir into pumpkin
mixture. Spread batter evenly in prepared pan; sprinkle with 1 cup
pecans, gently pressing into batter. Bake at 375 degrees for 12 to
15 minutes.

Sift 1 to 2 Tbsp powdered sugar in a 15- X 10-inch rectangle on a
cloth towel. When cake is done, immediately loosen from sides of pan,
and turn cake out onto sugared towel. Starting at the narrow end,
roll up cake and towel together; let cake cool on a wire rack, seam
side down.

Beat cream cheese and butter in a large bowl at high speed with an
electric mixer; gradually add 1 cup powdered sugar and vanilla,
beating until blended.

Unroll cake; spread with cream cheese mixture, and carefully reroll.
Place cake on plate, seam side down. Garnish with whipped cream or
pecans if desired. Yield: 10 servings

Contributed by Marie Harris of Sevierville, TN Source: Southern
Living, December 1991

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Frozen Cherry Ice Cream Bars

Recipe By : Comstock® Makin’ It Easy Recipes
Serving Size : 10 Preparation Time :0:10
Categories : Cookie And Bar Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
1 c low-fat graham cracker crumbs
1/4 c walnuts — chopped
1 tbsp oil
2 tsps granulated sugar
1 tsp cinnamon
—-Filling—-
4 c low-fat vanilla ice cream
21 ozs cherry pie filling

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, combine graham cracker crumbs, walnuts, oil,
sugar, and cinnamon in a mixing bowl. Press into prepared pan. Bake for
10 minutes. Cool. Meanwhile, for filling, spread ice cream evenly over
crust. Freeze until ice cream is hard, about 4 hours. Spoon cherry pie
filling over ice cream; freeze again until hard, about 3 hours.

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Per serving: 254 Calories; 5g Fat (16% calories from fat); 4g Protein; 50g
Carbohydrate; 4mg Cholesterol; 217mg Sodium

Serving Ideas : Cut into squares and serve.

NOTES : Ice cream spreads easier if softened in the refrigerator 20 minutes.

Nutr. Assoc. : 0 25048 0 0 0 0 0 0 0

—
Anita A. Matejka

Texas
USA

Cream Biscuits

Recipe By : Mrs. William C. Edmonston
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Flour
1 teaspoon Salt
3 teaspoons Cream of tartar
1 1/2 teaspoons Baking soda
1/4 cup Butter
2 cups Cream — OR
2 cups Half and half

Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on
a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a
hot oven of 400 degrees for 12 to 15 minutes or until golden brown. Mrs.
William C. Edmonston

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Title: Lentil Pheasant Soup
Categories: Soups/stews
Yield: 1 servings

2 tb Olive oil
2 tb Unsalted butter
3 Carrots cut into 1/2-in
-Dice
3 Celery stalks cup into
-1/2-in dice
1 md Parsnip, peeled cut into
-1/4-in dice
3 cl Garlic, minced and peeled
4 c Defatted canned or fresh
-Made chicken broth
3 c Drained crushed canned
-Plum tomatos
1 c Dried lentils rinsed well
2 lb Pheasant/chicken/guinea hen
-Quartered with backbone
6 tb Italian parsley
1 tb Chopped fresh rosemary OR
1 ts Dried rosemary
1/4 ts Ground allspice
Fresh ground black pepper
Salt to taste optional
3/4 c Dry sherry

Heat oil and butter in s soup pot. Add carrots, onions, celery,
parsnip and garlic. Cook, covered, over medium heat for 15 minutes to
wilt vegetables. Stir once. Add broth, tomatos, lentils, pheasant
legs and backbone. Simmer, partially covered, for 15 minutes. Add
pheasant breasts and simmer another 15 minutes. Remove legs and
breasts; reserve. Leave backbone in. Add 4 Tb parsley, rosemary,
allspice, pepper and salt. Stir and simmer, covered, another 20
minutes. While soup simmers, remove skin from pheasant and shred
meat. Remove cover from soup, add shredded pheasant, shhery and
remaining parsley. Serve immediately.

MMMMM

COSSACK CHICKEN MUSHROOMS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ukrainian Ethnic
Poultry Maindish
East-euro

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Chicken boneless skinless
5 tb Butter
1 ea Garlic clove minced
1 ea Onion lg.
1/2 ts Nutmeg ground fine
1/2 c Swiss cheese grated
1/2 c Feta cheese crumbled
3 tb Sour cream or plain yogurt
1/2 lb Mushrooms, fresh, washed
-coarsely chopped

Cook the onion mushrooms together in 4 T of the
butter. Mince the onion/mushroom mixture and the
chicken together. Add the garlic the
chicken-mushroom mixture and cook for 5 minutes adding
salt pepper to taste. Remove from heat and stirin
the yogurt and nutmeg. Preheat the oven to 400 degrees
F. Pour the chicken mixture into a baking dish and
sprinkle with grated cheese. Bake for 15 minutes.

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VEGETABLE SOUP (MCDOUGALL)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Low-fat
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Water
2 lg Potato — cut in chunks
1/4 c Tamari soy sauce, low sodium
1 t Basil
1 t Thyme
2 Carrots — sliced
2 Onion — sliced
2 Zucchini — chopped meduim
3 Tomato — chopped
2 Garlic cloves — crushed
1/2 ts Onion powder
1 c String beans — cut in 1″ piec
1 t Oregano
1/2 ts Cumin
1/2 ts Dill weed
1 tb Parsley

Recipe by: McDougall Place 10 cups water in a large
pot. Add chopped vegetables. Bring to boil. Add
seasonings. Simmer over medium-low heat about 45
minutes. Variations: use 2 cups tomato juice in place
of 2 cups water. About 15 minutes before end of
cooking time, add cooked grains or spaghetti noodles
to pot, such as: cooked brown rice, 1 cup; barley, 1
cup; or 1 cup broken whole wheat spaghetti.

HELPFUL HINTS: Other vegetables also may be used in
addition to or in place of the ones listed above. Try
1/2 cup fresh or frozen peas; 1/2 cup fresh or frozen
corn; 1 green pepper, chopped; sliced leeks; sliced
mushrooms; or some chopped spinach added for the last
5 minutes of cooking time. From the collection of Sue
Smith, S.Smith34, Uploaded June 16, 1994

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Title: MUSTARD PORK CHOP IN FOIL
Categories: Meats, Diabetic
Yield: 1 servings

Stephen Ceideburg
1/4 ts Vegetable or olive oil
1 Thick slice onion
5 oz Boneless pork chop
1 ts Prepared mustard
Salt and pepper to taste
Sprig of rosemary or
1/4 ts Dried rosemary, optional

Hands on time: 5 minutes. Baking time: 20 to 30
minutes.

Preheat oven to 350 degrees.

Tear heavy-duty foil to make a 12-inch square; smear
foil with oil. Place onion slice on half of foil. Trim
fat from chop, spread both sides with mustard, place
on onion, sprinkle with salt and pepper, top with
rosemary if desired. Close foil to form triangle, roll
edges and crimp firmly to seal, turning sealed edges
upward. (A surprising amount of juices are generated
during cooking.) Place in baking pan (lest those
juices leak) and bake 20 to 30 minutes, depending on
thickness of chop, or until chop is no longer pink in
center.

Transfer packet to dinner plate, open and turn chop
with onion and juices onto plate. Serve, if desired,
with potato or sweet potato baked in same oven.

Per serving: 219 calories (41 percent from protein, 5
percent from carbohydrate, 54 percent from fat), 22
grams protein, 3 grams carbohydrate, 13 grams fat, 74
milligrams cholesterol, 325 milligrams sodium.

Exchanges: 1/2 vegetable, 3 1/2 meat.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideburg

—–

Title: Fun Fruity Complexion Masks
Categories: Household, Hints/info
Yield: 1 Servings

MMMMM———————CHEAPER AND BETTER————————–

MMMMM——————-PEACH TIGHTENING MASK————————
1 Peach, ripe, peeled, pitted
1 Egg white

MMMMM——————STRAWBERRY DRAWING MASK———————–
1/2 c Strawberries, very ripe
1/4 c Cornstarch

MMMMM—————–APPLE MASK FOR NORMAL SKIN———————-
1 Apple, cored, quartered
2 tb Honey
1/2 ts Sage

MMMMM—————-CUCUMBER MASK FOR OILY SKIN———————
1/2 Cucumber
1 Egg white
1 tb Lemon juice
1 ts Mint

MMMMM——————–BLEMISHED SKIN MASK————————-
1 Tomato, ripe, chpd
1 ts Lemon juice
1 tb Instant style oatmeal or old
-fashioned rolled oats

MMMMM———————–FOLLOW UP WITH—————————-
FACIAL RINSING LOTIONS or
FRESH FACIAL CREAM

** After using a mask, it’s a good idea to follow up with either
FACIAL RINSING LOTIONS or FRESH FACIAL CREAM. 1. Peach Tightening
Mask: Whip peach and egg white together in a blender until smooth.
Gently pat mixture all over your face, relax 30 mins, then rinse off
with cool water. 2. Strawberry Drawing Mask: Mix strawberries and
cornstarch together to make a paste and apply to face, avoiding the
delicate area around your eyes. Leave on for 30 mins and rinse off
with cool water. 3. Apple Mask for Normal Skin: Srop apple into food
processor and chp. Add honey and sage and refrigerate 10 mins. Pat
mixture onto your face with a light tapping motion, tapping until
honey feels tacky. Leave on for 30 mins, rinse. 4. Cucumber Mask for
Oily Skin: Puree all and refrigerate 10 mins. Apply mixture to your
face and leave on 15 mins. Rinse with hot, then cool water. 5.
Blemished Skin Mask: Blend all until just combined. Apply to skin,
making sure the mixture is thick enough to stay on blemished areas:
cheeks, forehead, or chin. Add a bit more oatmeal to thicken the
mask, if necessary. Leave on 10 mins, then scrub off with a clean
washcloth dipped in warm water.

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