Title: PILLSBURY PLUS CHERRY DREAM SQUARES
Categories: Cookies, Desserts
Yield: 124 servings

1 pk Pillsbury white cake mix
1 1/4 c Rolled Oats (quaker oats)
1/2 c Margarine (1 stick)
1 Egg
1 cn Cherry pie filling (21 oz)
1/4 c Firmly packed brown sugar

Heat oven to 350. Grease 13×9 pan. In large bowl,
combine cake mix, 6 TABLESPOONS margarine and 1 CUP
rolled oats. Mix until crumbly. Reserve 1 cup crumbs
for topping. To remaining crumbs, add 1 egg; mix
until well blended. Press into prepared pan. Pour
cherry pie filling over crust, spread to cover. To
reserved crumbs, in large bowl, add remaining 1/4 cup
rolled oats, 2 T margarine, nuts and brown sugar.
Beat until thoroughly mixed. Sprinkle over cherry
mixture. Bake at 350 for 30-40 minutes or until
golden brown. Cool completely. Cut into small
squares.

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Title: Jerusalem Artichoke Soup A
Categories: Mc, Soup
Yield: 1 servings

1 lb Jerusalem artichokes
: Juice of 1/2 lemon
4 TB butter
1 leek — white part only
: sliced into 1/2 inch pieces
1 carrot — sliced into
1/2 inch
: rounds
3 c chicken stock (preferably
: homemade) or
: water
: Salt and freshly ground
: black pepper
1/2 c heavy cream
: Freshly grated nutmeg

Brush and scrub Jerusalem artichokes under cold
running water. Cut them into 1/4 inch slices and toss
with lemon juice. Melt butter in a 4 quart nonreactive
saucepan. Add leek, carrot and Jerusalem artichokes
with the lemon juice. Cover and cook over gentle heat
for 20 minutes. Add 2 1/2 cups stock or water, 1
teaspoon salt and 1/4 teaspoon pepper. Cover and
simmer for another 25 minutes. When cooked, remove
from the heat and puree the soup with an additional
1/2 cup stock, or water and cream. Pass puree through
a drum sieve. Return soup to a clean saucepan and
reheat. Ladle soup into warm soup bowls and dust each
portion with fresh grated nutmeg. Yield: 4 servings

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6747

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This along the lines of quick and easy, and good and just a bit spicey.

BLACK BEANS AND SAIFUN

2 “nests” saifun noodles (these are the superthin “cellophane” noodles)
(boil, < 5 minutes) 1 can black beans (Hain is good, or 12 oz. of your own with cooking juices) 1 tbs. tamari 1 tbs. balsamic vinegar 1 tbs. sucanat (type of sugar) 1 tsp. hot mustard powder 1 tsp. ginger curry (i have a pre-made powder, but a mix of the two will do) (heat up can of beans, blend other ingredients, add to beans) Serve 50/50 proportion of cooked saifun and black bean mixture. Serves two.

Watermelon Salad

Recipe By : Ann Rosenzweig
Serving Size : 6 Preparation Time :0:10
Categories : Fruit Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups watermelon — seeded and diced
2 cups feta cheese — diced 3/4″
1 cup mint leaves — chopped
3/8 cup extra-v
2 tablespoons lime juice
freshly ground black pepper — to taste

In large bowl, toss all ingredients together just before serving.

– – – – – – – – – – – – – – – – – –

NOTES : If possible, use a fruity olive oil.

Title: Grilled Jalapeno Buffalo Burgers
Categories: Game Tex-mex Main dish Meats
Servings: 6

1 x Hot Chile Sauce; * 1 1/2 lb Buffalo Or Beef; Ground
1/2 c Onion; Finely Chopped, 1 Med 1 x Jalapeno Chiles; **
1 ea Clove Garlic; Finely Chopped

* See Sowest 2 for recipe.
** Jalapeno chiles should be seeded and finely chopped. Use 2 or 3 or
————————————————————————–
Prepare Hot Chile Sauce and set aside. Mix remaining ingredients. Shape
into 6 patties, each about 1/2 inch thick. Brush grill with vegetable
oil. Grill patties about 4 inches from the coals, turning once, until
they are done to your taste, 4 to 6 minutes on each side for medium
doneness. Serve with Hot Chile Sauce.
BROILED JALAPENO BUFFALO BURGERS:
Set oven control to broil. Place patties on rack in the broiler pan.
Broil with the tops about 3 inches from the heat, turning once, until done.
Broil for 4 to 6 minutes for medium done.

—————————————————————————–

Title: CHICKEN AND RICE IN A SANDY CLAY PLOT
Categories: Chinese, Chicken
Yield: 2 servings

Stephen Ceideburg
2 c Long-grain rice
2 1/4 c Cold water
6 Chinese dried black
-mushrooms
1/4 c Dried lily buds
6 Chicken thighs, preferably
-with the skin
2 Lean Chinese sausages (about
-2 ounces each)
1 tb Peanut or corn oil
4 Garlic cloves, peeled
3 Quarter-sized slices fresh
-ginger, peeled
1 tb Fermented bean curd (fu yu),
-mashed (optional)
4 Green onions, including the
-green tops, cut into 2-inch
-lengths
1 ts Corn starch
1/2 c Chicken stock
2 tb Rice wine or dry sherry
1/4 ts White pepper
CHICKEN MARINADE:
1 1/2 tb So sauce
1 1/2 tb Rice wine or dry sherry
1/2 ts Sugar
1 ts Asian sesame oil
1 1/2 ts Corn starch

For entertaining, this recipe makes a fun presentation
when prepared in four individual two-cup clay pots. To
season a new sandy clay pot and lid, submerge both in
cold water overnight.

Rinse with cold water until water runs clear. Drain
thoroughly. Put rice and water into a 2 1/2 to 3-quart
sandy clay pot; set aside.

In 2 separate bowls, cover the mushrooms and lily buds
with water until soft and pliable, about 30 minutes.
Drain. Cut off and discard mushroom stems; cut caps in
half. Cut off and discard hard ends of each lily bud;
tie each bud into a knot. Set aside.

Using a heavy cleaver, chop the chicken crosswise into
3 pieces cleanly through the skin, meat and bone
leaving no jagged chopped bones.

Toss chicken with marinade; set aside for 20 minutes.
Cut sausages into thin diagonal slices.

In a preheated wok add oil, garlic and ginger.
Stir-fry over medium heat until fragrant, about 10
seconds. Increase heat to high; add chicken and
sausages and stir occasionally until lightly browned,
about 5 minutes. Add mashed fermented bean curd to
center of wok; toss with chicken mixture. Add
mushrooms, lily buds and green onions and stir-fry 30
seconds.

Mix cornstarch with chicken stock, wine and pepper to
a smooth mixture. Pour into the wok and stir until
sauce thickens, about 10 seconds. Remove from heat.

Place clay pot over medium-high heat. Boil rice and
stir with chopsticks to loosen grains. Continue
boiling until surface water is absorbed (about 5
minutes). Pour chicken mixture over rice, cover,
reduce heat to low, and cook for 20 minutes. Turn off
heat, do not remove lid; let sit for 10 minutes longer.

PER SERVING (4 servings): 850 calories, 39 g protein,
84 g carbohydrate, 36 g fat (10 g saturated), 141 mg
cholesterol, 777 3 fiber.

Marion Cunningham writing in the San Francisco
Chronicle, 10/2/91.

—–

WHOLE WHEAT PITA BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Quickbreads
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Active dry yeast
1 t Honey — (needed 4 yeast
action
1 c Plus 2 tbs warm water
(110-115) water
2 1/4 c All-purpose wheat flour
1/2 c Whole wheat flour
1 t Salt

Add yeast and honey to warm water in a medium-size bowl; let stand
until foamy, about 5 minutes. Combine the fours and salt in a large
mixing bowl. Pour yeast mixture into center and stir until dough can
be gathered into a ball. Knead dough floured board until smooth.
Place dough in a large, lighty oiled bowl. Cover with a damp towel
and place in a dry, draft-free place until dough had doubled, 1 to 2
hours. Punch down dough; place on lightly floured board. Divide
dough into 12 equal pieces. Shape into circles and place on nonstick
cookie sheets. Allow to rest, covered with damp towel for 30 minutes.
On lightly floured board, roll out each piece of dough to a circle,
about 5 inches in diameter. Place on cookie sheets; let stand about
30 minutes. Bake on middle rack of preheated 500 oven for 5 minutes.
Remove pites from cookie sheets and let cool on rack. Store in
airtight container in refrigerator. To serve, reheat wrapped in
aluminum foil at 350 for 10 minutes.

Food Exchanges per serving: 1 1/2 STARCH EXCHANGES
CHO: 21g; PRO: 3g; FAT: 0g; CAL: 99 Low-sodium diets: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,
M.S.

Brought you and yours via Nancy O’Brion and her Meal Master

– – – – – – – – – – – – – – – – – –

Company Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Mexican
Casseroles Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Beef chuck or round steak
2 tablespoons Cooking oil
2 Garlic coves — minced
4 tablespoons Chili powder
2 teaspoons Ground cumin
3 tablespoons All purpose flour
1 tablespoon Oregano
3 cups Beef broth
1/3 teaspoon Salt
1 dash Ground pepper — to taste
15 ounces Can pinto or chili beans
1 package Sour cream — as needed
2 Lime — as needed

ONE DAY IN ADVANCE: Cut the beef into 1-inch pieces.
In a skillet heat oil to hot. Add beef. Stir until color changes but does not
brown. Lower heat, stir in garlic.
Combine chili powder, cumin and flour. Sprinkle meat with chili mixture,
stirring until meat is evenly coated. Crumble oregano over meat. Add 2 cups
beef broth and stir until liquid is well blended. Add salt and pepper. Bring to
a boil, stirring occasionally.
Reduce heat; simmer partially covered over low heat for 1-1/2 hours. Add
remaining broth and simmer 30 minutes longer. Meat should be almost falling
apart.
Cool well, refrigerate over night to “ripen” flavor. (This is most important.)
Reheat on top of double-boiler. Heat beans, drain, stir into chili. Serve on
individual plates, adding a good dollop of sour cream. Squeeze lime juice over
each portion . Cut the other lime into wedges and place a wedge onto each
plate.
Serve with hot corn bread and various fresh fruits.

– – – – – – – – – – – – – – – – – –

Title: DEVIL’S DECADENCE
Categories: Chocolate, Desserts, Sauces
Yield: 2 servings

3 oz Semisweet chocolate
1 oz Unsweetened chocolate
2 Eggs
1/4 c Sugar
1/2 c Whipping cream
1/4 t Ground cinnamon
Sifted Powdered Sugar
FUDGE MOCHA SAUCE:
1 c Sugar
1/2 c Light cream
3 T Butter
2 oz Unsweetened chocolate, chop
2 T Light corn syrup
1 oz Semisweet chocolate, chopped
1 T Instant coffee crystals

Butter two 8-ounce souffle dishes. Attach buttered foil collars.
Melt chocolates in heavy small saucepan over low heat, stirring
constantly.
In a large bowl beat eggs until frothy. Add sugar, beating 4-5 minutes,
or until thick and lemon-colored.
Beat one-half of the cream and cinnamon until soft peaks form. Fold
whipped cream into the melted chocolate.
Fold chocolate mixture into beaten eggs. Pour into prepared souffle
dishes. Place in baking dish; pour 1-inch of hot water into dish. Bake
in a 350 degree oven for 30-35 minutes, or until a knife inserted into
center comes out clean. Remove collars. Cool to room temperature. Whip
remaining cream and cinnamon. Sprinkle souffle with sifted powdered
sugar; serve with Fudge Mocha Sauce and whipped cream.
FUDGE MOCHA SAUCE: Combine sugar, cream, butter, chocolates, corn syrup,
and coffee crystals in a saucepan. Cook and stir over medium-low heat
until smooth and slightly thick. Serve warm. Refrigerate leftover sauce.
Makes 1 3/4 cups.

—–

Title: “TRASH BAG” TACO SALAD
Categories: Salads, Beef
Yield: 45 servings

3 lb Ground beef
3 ea Envelopes taco seasoning mix
3 Heads lettuce, shredded
3 c Shredded cheddar cheese
3 c Chopped tomatoes
2 c Chopped onion
3 cn Chopped or sliced ripe
-olives, drained (4-1/4 oz
– each)
2 cn Ranch or chili beans,
– drained
1 lg Bag corn chips
1 Bottle (16 ox.) Catalina
– salad dressing
1 Jar (12-oz) salsa

Brown beef, drain. Add taco seasoning and prepare according to package
directions. Cool. Toss with remaining ingredients in a large plastic
bag or container.

MMMMM