Title: Chocolate Spread
Categories: Diabetic, Sauces
Yield: 1 1/2 cups

1/4 c Unsalted Butter; 1/4 c Lowfat cream cheese;
3 tb Cocoa powder; 4 tb 6 tb artificial sweetener;*

Melt the butter in a small saucepan. Add the cocoa and cook,
stirring, for 3 minutes over low heat. Remove from the heat and
leave to cool for 5 minutes.
Stir cheese into the cocoa, then mix in the artificial sweetener to
taste. Chill the chocolate spread in a covered container and it will
keep for about 3-5 days in the refrigerator, depending on the shelf
life of the cheese.

*This works very well but it important to avoid sweeteners containing
saccharine as they make the spread very bitter.

Food Exchanges were not listed!

Source: The Diabetic Cookbook by Bridget Jones

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ONION RICE PUREE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Unsalted butter
1/2 c Long-grain rice
6 md Onions
– peeled and thinly sliced
3/4 c Low-sodium chicken broth
-ÿÿWater
1/4 ts Ground nutmeg
1/2 ts Salt — or as desired
1/2 ts Ground white pepper
1/2 c Whipping cream

PREHEAT OVEN TO 350F. MELT THE BUTTER in a medium
ovenproof pot or Dutch oven over low heat on the
stovetop, add the rice and cook 1 minute, mixing to
coat all grains with butter. Remove from heat, add the
onions, broth, nutmeg, salt and pepper. Cover tightly
and place in the oven for 1 hour. Remove from the oven
and transfer the contents of the pot to a food
processor. Add the cream and coarsely puree the
mixture using the pulse button. Replace the soubise in
the pot, cover and replace in oven to reheat before
serving.

TO FREEZE THE SOUBISE: Place warm soubise in an
air-tight plastic freezer bag. Squeeze out excess air,
label and place in freezer for up to 6 months. Defrost
overnight in the refrigerator, at room temperature or
on the defrost setting of a microwave. To reheat,
place the bag in gently boiling water on the stove for
10 minutes before serving.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

– – – – – – – – – – – – – – – – – –

Title: GERMAN SAUERBRATEN
Categories: Beef, German, Beverages, Ethnic, Main dish
Yield: 8 servings

4 lb Beef Rump Or Sirloin Tip
1 1/2 c Vinegar
1 c Coca-Cola
3/4 c Water
3 md Sliced Onions
2 Stalks Celery, Sliced
2 Sliced Carrots
10 Whole Black Peppers
10 Whole Cloves
3 Bay Leaves
2 tb Sugar
1 1/2 ts Salt
Flour
3 tb Oil

———————————–GRAVY———————————–
3 c Drippings Plus
Strained Marinade
5 tb Flour
5 tb Ginger Snap Crumbs

Two to three days before serving, wipe the meat with a damp cloth, then
place in a large plastic bag. In a large bowl, thoroughly combine vinegar,
Coca-Cola, water,onions, celery, carrots, pepper, cloves, bay leaves, sugar
and salt; pour over meat. Fasten bag tightly and lay flat in a 9″ X 13″
pan. Refrigerate, turning bag each day. (If you like sour sauerbraten, let
marinate for 4 days.) When ready to cook, remove meat (saving marinade)
and dry well. Rub the surface lightly with flour. In a Dutch oven, heat
oil and slowly brown the meat well on all sides. Add 1 cup of the marinade
liquid plus some of the vegetables and bay leaves. Cover tightly and simmer
on surface heat or in a preheated 350oF oven for 3 to 4 hours until the
meat is fork tender. If needed, add more marinade during the cooking time
to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and
keep warm until ready to slice. Into a large measuring cup, strain the
drippings. Add several ice cubes and let stand for a few minutes until the
fat separates out. Remove the fat, then make the gravy. TO MAKE THE GRAVY:
In the Dutch oven, combine the gravy ingredients, stir and cook for about 5
minutes over medium heat until gravy has thickened. Taste for seasonings
and adjust if necessary. This makes about 3 cups of gravy. From:
“International Cooking with Coca-Cola”, a give away pamphlet from The
Coca-Cola Company, 1981.

—–

Peppermint Ice Cream

Recipe By : Lifestyle
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart milk
1 pound soft peppermint candy sticks
2 cups half-and-half
2 cups whipping cream

Combine milk and candy; cover and refrigerate 12 hours.
(Candy will dissolve.) Combine candy mixture, half-and-half,
and whipping cream in freezer can of a 1-gallon hand-turned
or electric freezer. Freeze according to manufacturer’s
instructions. Let ripen at least 1 hour.

– – – – – – – – – – – – – – – – – –

BULGHUR WHEAT “SAUSAGE” PATTIES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Vegetarian
Ovo-Lacto

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked AM Bulghur Wheat
— (1 cup raw ò c. cooked)
1/4 c AM Whole Wheat Flour
1 tb Crushed basil leaves
1 Egg
3/4 ts Sage
3/4 ts Poultry seasoning
Sea salt to taste (optional)
Oil or non-stick spray

Mix the bulghur wheat, egg, whole wheat flour, basil,
sage, poultry seasoning and salt together. Form into
patties and roll in whole wheat flour. Fry in a small
amount of oil until lightly browned. These may be
wrapped in individual packages and reheated. Cook like
hamburger meat or add to casseroles in place of meat.

Variation: Form into cocktail size balls, before
cooking and serve with sweet and sour sauce.

NOTE: 1) 3/4 cup of grated cheddar cheese can be added.
. 2) Mixture forms better when slightly chilled
Source: Arrowhead Mills “The Natural Way to Start Your
Day” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

– – – – – – – – – – – – – – – – – –

CLEAR FISH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb White fish fillets, fresh
Or frozen
4 c Superior chicken broth
(clear)
1 tb Medium sherry
8 Slices winter bamboo shoots
1 Bunch fresh spinach
1 t Salt
1 tb Cooked peanut oil

Preparation: Heat chicken broth. Cut fish fillets
into 1″ by 2″ pieces. Cut off root ends of spinach
thoroughly wash. Slice bamboo shoots into paper-thin
strips; add to stock as it is heating.

Using wire strainer, blanch fish pieces in boiling
water for 15 seconds, reserve. Add salt to water.
Blanch spinach for 10 seconds, drain reserve.

When stock reaches rapid simmer (don’t let it boil),
add fish, spinach sherry. Cook for 3 minutes. Heat
peanut oil in ladle over flame. Mix oil into soup,
transfer to serving bowl, serve.

– – – – – – – – – – – – – – – – – –

HERBED SUMMER VEGETABLES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs Harned 1994
Herb/spice Side dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Mixed fresh herbs*
— loosely packed
8 oz Feta cheese
3 tb Olive oil
1 lb Yellow patty-pan squash
— trimmed, cut vertically
— in 1/4″ thick slices
8 oz Green beans — trimmed
— cut diagonally
— in 1/2″ pieces
1 lb Tomatoes* — cored
— coarsely chopped
Salt and pepper — to taste
1/4 c Fresh dill — loosely packed

*Oregano, basil and chives.

**Ripe tomatoes are essential to this dish, but beyond
that, try any vegetable available. Loomis also
suggests trying asparagus, fava beans, baby turnips,
baby bok choy, scallions or garlic shoots in this
recipe.

Mince mixed herbs. Crumble the feta cheese in a small
bowl, drizzle it with 2 tb. of olive oil, and stir in
the minced herbs until thoroughly incorporated. Set
aside.

Heat remaining 1 tb. olive oil in a wok or large heavy
skillet over medium-high heat. When oil is hot but
not smoking, add the squash and cook, stirring
constantly, until it begins to soften, 3 to 4 minutes.
Add the beans; toss to mix. Cook, stirring
constantly, until they begin to turn a vivid green, 3
to 5 minutes. Add tomatoes and cook, stirring
constantly, until squash is translucent, beans are
bright green and crisp-tender, and tomatoes have
softened, 4 to 5 minutes. Season with a little salt
and a generous amount of pepper. Remove from heat.

Mince dill and add it to the vegetables, mixing well
so that it is evenly distributed. Transfer vegetables
to a warmed serving platter, distribute the seasoned
feta cheese on top, and serve immediately.

Yield: 4 to 6 servings.

From _Farm House Cookbook_ by Susan Herrmann Loomis.
New York: Workman Publishing Company, Inc., 1991. Pp.
252-253. ISBN 0-89480-772-2. Electronic format by
Cathy Harned.

– – – – – – – – – – – – – – – – – –

Title: Stuffed Tomatoes
Categories: Low-cal Vegetables
Servings: 4

4 x Med Tomatoes 2 c Loose pack frozen
veggies *
2 T Grated Romano Cheese 1/8 t Pepper

* zucchini, carrots, cauliflower, lima beans, and Italian beans

Cut tomatoes in half. Spoon out pulp, leaving a 1/4″ thick shell. Reserve
tomato pulp; discard seeds. Chop tomato pulp. Set shells and pulp aside.
In a small saucepan cook frozen veggies according to package directions.
Drain. Stir in chopped tomato pulp. Spoon 1/8 of the veggie mixture into
each tomato shell. Place tomatoes in a 10x6x2″ baking dish. Sprinkle with
grated cheese and pepper.
Bake in 350 deg F. oven for 15-20 minutes or till heated through.
******************************************************
Per serving: 53 calories, 3 g protein, 9 g carbohydrates, 1 g fat, 4 mg
cholesterol, 63 mg sodium, 255 mg potassium.

—————————————————————————–

Title: CURRIED FROGS’ LEGS
Categories: Chinese, Ethnic
Yield: 4 servings

4 Pairs of jumbo frog’s legs
-(about 1 pound), trimmed
1 Stalk fresh lemon grass,
-or 1 tablespoon dried
-lemon grass
2 Fresh red chile peppers,
-seeded and sliced
2 Shallots, sliced
2 Garlic cloves, crushed
1 1/2 ts Sugar
1 ts Curry paste
2 ts Curry powder
1/4 ts Salt
2 tb Nuoc mam
-(Vietnamese fish sauce)
2 oz Cellophane (bean thread)
-noodles
2 tb Vegetable oil
1 Small onion, chopped
1 c Chicken broth or water
1/2 c Coconut milk or heavy cream
1 ts Cornstarch
Freshly ground black pepper
Coriander sprigs,
-for garnish

This delicious lemon grass and coconut-laced curry
comes from southern Vietnam. If you prefer a very hot
curry, simply use more chile peppers.

Cut the frogs’ legs into bite-size pieces. Rinse
with cold water to remove any chipped bones. Pat dry
and refrigerate.

If you are using fresh lemon grass, discard the
outer leaves and upper half of the stalk. Cut into
thin slices and finely chop. If you are using dried
lemon grass, soak it in warm water for 1 hour. Drain
and finely chop.

In a blender, combine the lemon grass with the
chiles, shallots, garlic, sugar, curry paste, curry
powder, salt and 1 tablespoon of the fish sauce.
Process to a very fine paste. Rub the paste over the
frogs’ legs. Cover and refrigerate for 30 minutes.

Meanwhile, soak the cellophane noodles in warm
water for 30 minutes. Drain. Cut into 2-inch sections.

Heat the oil in a saucepan over moderate heat. Add
the onion and saute until translucent. Add the frogs’
legs and brown well on all sides, about 3 minutes. Add
the chicken broth and bring to a boil. Reduce the
heat, cover and simmer for 15 minutes.

Uncover the pan and add the coconut milk, the
cornstarch diluted in 1 tablespoon of cold water and
the remaining 1 table- spoon fish sauce. Cook,
stirring, until the sauce thickens, about 15 minutes.

Add the cellophane noodles and bring the mixture
to a boil.
Remove from the heat.

Sprinkle with black pepper and garnish with
coriander sprigs.

Serve immediately with rice, French bread or over
rice noodles.

Note: Instead of discarding the upper half of the
lemon grass, crush it and cook it with the frogs’ legs
for extra flavor. Remove the stalk before serving.

—–

Title: Reames Cheesy Broccoli Tuna Bake
Categories: Tuna, Seafood, Pasta
Yield: 6 servings

1 pk REAMES Home Style Frozen
-Egg Noodles (12 oz)
1 cn Cheddar cheese soup (11 oz)
1 cn Evaporated milk (5 oz)
1 t Instant minced onion
1 cn Tuna, drained (12 1/2 oz)
1 cn Mushroom pieces, drained
-(opt; 4 oz)
1 pk Chopped broccoli, thawed
1 c Shredded mild cheddar cheese

Preheat oven to 350’F. Cook noodles in boiling water 20 minutes. Blend
soup and milk into smooth sauce. Add onions and mushrooms. Drain
noodles. Layer 1 1/2 cups noodles, 1/3 cup tuna and 1 cup broccoli in
a 2-quart casserole. Pour in 1 cup of sauce. Repeat layers. Bake 20
minutes. Then add cheese and bake 15 more minutes. Makes 6 1-cup
servings.

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