GARITHES YIOUVETSI ( BAKED PRAWNS )

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 kg Large uncooked prawns
1 md Onion — finely chopped
1/2 c Olive oil
1 c Chopped spring onions
2 Garlic cloves — crushed
2 c Chopped, peeled tomatoes
1/2 c Dry white wine
1/4 c Chopped parsley
1/2 ts Dried rigani or oregano
Salt
Freshly ground pepper
125 g Feta cheese

Serves: 6 Oven temperature: 250 C (500 F) Cooking
time: 50 minutes

Shell prawns, leaving last segment of shell and the
tail intact. De-vein and rinse. Drain and dry with
paper towels and refrigerate until required. In a pan
gently fry onion in oil until transparent, add spring
onion and garlic and cook 2 minutes longer. Add
tomatoes, wine, most of the parsley, rigani and salt
and pepper to taste. Cover and simmer gently for 30
minutes until thick. Spoon half of the tomato sauce
into 6 individual oven dishes or 1 large oven dish.
Add prawns and spoon remaining sauce over them.
Coarsely crumble feta cheese and sprinkle on top. Cook
in a very hot oven for 10-12 minutes until prawns are
pink and the feta melted and lightly browned.
Sprinkle with remaining parsley and serve immediately
as a first course with crusty bread.

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Title: Lemon Chiffon Pie
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

3 tb Margarine 3 tb Sugar
3/4 c Graham wafer crumbs 1/2 ts Lemon peel, grated
1/4 ts Cinnamon 1/8 ts Salt
1/4 ts Nutmeg 1/4 c Lemon juice
1/8 ts Allspice 1/2 c Sweetener equiv. to sugar
1 tb Unflavored gelatine (1 pkg) 1/3 c Powdered skim milk
1/2 c Water 1/3 c Ice water
2 Eggs, separated 1 tb Lemon juice

Melt margarine in a pie plate at high for 30-45 sec. Combine graham
crumbs and spices. Add to pie plate and combine well with a fork.
Spread evenly over bottom of pie plate. Microwave at high for 3-5
min, watching carefully to prevent scorching. Allow to cool before
filling.

In a large measure, sprinkle gelatin on 1/2 c water. Allow to
soften. In a separate bowl, combine egg yolks, sugar, lemon peel,
salt and 1/4 c lemon juice. Microwave at medium for 5-8 min until
mixture comes to a boil stirring every 2 min. Add gelatin and
sweetener and mix well. Refrigerate until slightly thickened.

Beat egg whites, powdered milk, ice water and 1 tb lemon juice until
stiff. Carefully fold gelatin mixture into egg whites. Pour into
crust. Refrigerate for 2 hours before serving.

Each serving 1/8 pie, 1 starch, 1 fat choice 15 g carb, 4 g protein,
5 g fat, 115 calories

Source: More Choice, The Canadian Diabetes Microwave Cookbook by
Catha McMaster Charlotte Empringham 1991

Shared by Elizabeth Rodier July 1993

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Title: Salad – Fournou’s Ovens
Categories: Salads, Masterchefs, Frisco, Fo
Yield: 4 servings

———————————-DRESSING———————————-
1 c Oil, salad 1 ea Egg yolk
1/4 c Vinegar, red, tarragon 1 tb Mustard, dijon

———————————–SALAD———————————–
1 ea Lettuce, butter, head 1 ea Mushroom, bay, Enoki
1 ea Endive, head Parsley, chopped
2 oz Shrimp, small Salt
2 oz Cheese, Roquefort, Pepper
— crumbled

Dressing:
=========

Mix egg yolk and mustard with whip, add vinegar, then slowly pour
in salad oil while whipping. Salt and pepper to taste.

Salad:
======

Wash the lettuce and endive. Toss lettuce with dressing,
sprinkle with coarse ground pepper, 3 leaves on each serving plate.
Julienne endive and toss with the dressing; then sprinkle it on the
lettuce. Toss shrimp with dressing and sprinkle on the lettuce.
Sprinkle with Roquefort cheese, mushrooms, and parsley and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel,
: San Francisco, CA

Pastry Chef: Jim Dodge

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Title: Horseman Stew (Pastissada)
Categories: Horse Meat, Italian
Yield: 1 Recipe

2 lb Horse meat
4 ts Olive oil
2 oz Butter
1/2 lb Onions
1 1/4 lb Pureed Tomatoes
Salt
Pepper
1 Pint of Red Wine

*Wine should be either Amarone, Bardolino, or Valpolicella

Tenderize the meat by pounding it with the dull side of a heavy
knife, and cut into cubes.
Heat the oil and butter in a large pan, and brown the chopped
onions.Add the tomatoes and the meat. Salt and pepper to taste, and
cook for about half an hour.
Pour in the wine, cover and cook over low heat for atleast 3 hours.
Serve with Polenta or Potato Gnocchi.

Note: Pastissada is better reheated the next day.

Compliments of:

Kathleen’s Recipe Swap Page

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Put bulghur in a bowl and pour the boiling water over it. Cover with a
towel and leave for one hour. Dump into a mesh strainer and squish out as
much water as possible. Put the bulghur back in a bowl and add the rest of
the ingredient and mix well. Refrigerate for at least two hours so flavors
blend.

(I mixed the lemon juice with the garlic and pepper, and let them sit while
I worked on the vegetables. Also, if you use salt, use a little just before
eating. I think it’s a little flat without it).

Oyster and brie soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Sticks unsalted butter
1 c Celery, chopped
1 c Onion, chopped
1/2 ts White pepper
1/2 ts Cayenne pepper
1/2 c All-purpose flour
1 lb Brie cheese, cut into small
Wedges, skin off
6 c Cold water
2 c Heavy cream
36 Shucked oysters, with liquor
1/2 c Champagne
1/4 c Dry sherry

In a large soup pot, melt one stick of butter. Add the celery, onions,
white pepper and cayenne. Stir and cook over low heat until vegetables
begin to soften.

Over low heat in another pan, make a roux by combining 8 tablespoons
melted butter and the flour to make a base for thickening the soup. Cook
at least 2 minutes, stirring constantly, so the floury taste is
eliminated. Add the roux and the cheese to the soup pot. Add the water,
cream, oysters and their liquid. Simmer the soup until the oysters begin
to curl. Add the champagne and sherry and heat through.

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Title: Syrup for Hot or Cold Chocolate Drink
Categories: Diabetic, Beverages
Yield: 12 servings

1/2 c Unsweetened Cocoa -sugar
Artificial Sweetener to 1/2 c Hot water
-equal 1/2 c plus 2 1/2 tb 2 ts Vanilla

In saucepan, combine cocoa, artificial sweetener, sugar, and water.
Mix well. Cook over med. heat stirring constantly until mixture comes
to boiling point. Stir in vanilla. Store syrup in jar in
refrigerator. Add 1-2 tb or less if desired to skim milk allowance to
make hot or cold chocolate. This cannot be used as a topping since it
has a bitter taste before being mixed w/ milk. Yield: 12 servings
Serving size: 2 tb Per serving: Cal 17
Fat: 5 gm
Pro 1 gm Na : 262 mg
CHO 2 gms EXCHANGES: FREE

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Title: Norwegian Meatballs
Categories: Diabetic, Meats, Main dish
Yield: 6 servings

2 tb Cornstarch 3/4 c Skim milk
3/4 ts Salt (optional) 1 lb Very lean ground beef
1/2 ts Nutmeg 2/3 c Cream of mushroom soup
2 Lg egg whites

Place first 4 ingredients and 1/4 cup milk in mixer bowl and mix at
low speed to blend well. Add beef to mixer bowl and mix at low speed
to blend well. Shape 18 meatballs using about 1 1/2 tablespoons mix
per meatball. (The mixture will be soft.) Place in a 9 x 13 pan that
has been lined with aluminum foil or sprayed with cooking spray. Bake
30 minutes at 375F.
Remove from pan while still hot and place in a 1 1/2 quart
casserole. Mix soup and remaining 1/2 cup milk well and pour over
meatballs. Cover and bake at 350F for 30 minutes. Serve 3 meatballs
per serving with a little of the sauce. 1 serving = 1 vegetable, 2
lean meat calories = 148

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Vegetable Split Pea Soup

Recipe By : The Low-Fat Good Food Cookbook 1994
Serving Size : 8 Preparation Time :0:00
Categories : Soups- Hot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried split peas
2 1/2 quarts Water or low-sodium vegetable stock
1 1/2 cups chopped celery — 1/2-inch pieces
1 cup chopped carrots — 1/4- inch pieces
3 medium red potatoes — cut into eighths
2 teaspoons salt
1/8 teaspoon freshly ground black pepper

Rinse the peas and combine with 2 -1/2 qts of water or stock.
Bring to a boil, then REDUCE the heat and let simmer for 1 hour,
stirring every 15 minutes.

Add 2 more cups of water, the celery, carrots, potatoes, salt,
pepper, and other seasonings if desired.

Return to a boil, then REDUCE heat again, and simmer another hour,
stirring every 15 minutes.

The soup is done when the peas are creamy, the vegetables are soft
but hold their shape, and the soup is thick but not stiff.

( If necessary, add more water and simmer an additional 20 minutes.)

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Title: BRAISED LION’S HEAD IN A SANDY POT
Categories: Chinese, Meats, Soups/stews
Yield: 4 servings

1 lb Pork butt, ground or chopped
1/4 c Water chestnuts, minced
1 ts Ginger root, minced
2 Green onions, minced
1/2 c Cooked rice, minced
1 tb Dark soy
1/2 ts Sesame oil
2 tb Water
3 c Chinese mustard cabbage,
Shredded
4 c Stock (or water)
1/2 ts Salt, to taste
1/4 ts Sugar
6 tb Peanut oil

Preparation: In bowl, thoroughly mix pork, water
chestnuts, ginger root, green onions, cooked rice,
dark soy, sesame oil water. Allow mixture to marry
for 30 minutes. Form into firm balls, one for each
serving, each the size of a tennis ball (about 3 1/2″
across).

Braising: Heat wok or skillet to hot; add oil. When
oil begins to smoke, introduce meatballs 1 at a time,
so as not to cool oil. Fry meatballs until a brown
crust has formed. They must be well crusted in order
to retain their shape while stewing.

Cooking in Sandy Pot: Line sandy pot with shredded
Chinese mustard cabbage; sprinkle with pan oil from
meatballs, salt sugar. Add meatballs, then add cool
or cold stock. Bring slowly to boil; cover; reduce
heat to medium simmer for about 2 hours. Correct
seasoning if necessary. Serve.

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