GARLIC GAZPACHO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 Cloves garlic
6 lg Tomatoes
1 lg Onion
1 Green pepper
2 sm Cucumber
1/2 c Olive oil
1/2 c Lemon juice
3 c Tomato juice
(salt)
Cayenne pepper

Peel the tomatoes and blend with the garlic in a
blender. Add 1/4 of the green pepper, 1/4 of the
onion, and 1/2 of the cucumber. Chill. Chop remaining
vegetables and put in separate serving dishes in the
refrigerator. Put tomato juice in refrigerator. Just
before serving, blend olive oil, lemon juice, salt,
cayenne and tomato juice. Add to blender mixture.
Ladle into soup dishes. Pass chopped vegetables and a
dish of croutons as garnish.

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BRAISED ENDIVE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Belgian endive — sliced in
-Rings
1 sm Red Delicious Apple, diced
2 tb Fresh lemon Juice
2 ts Walnut oil
Pinch salt
Pepper to taste
1/2 c Water
2 tb Apple cider vinegar
1 tb Fresh parsley — chopped

Place all ingredients except vinegar and parsley in a large skillet.
Remove cover, cook 2 minutes more until water evaporates. Continue
cooking over medium heat 5 minutes. Stir in vinegar. Garnish with
parsley. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT
EXCHANGE CAL: 50; CHO: 0mg; CAR: 7g; PRO: 1g; SOD: 44mg; FAT: 3g;

Source: Light Easy Diabetic Cuisine by Betty Marks.

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Title: CHINESE BARBECUED BABY BACK RIBS
Categories: Chinese, Pork, Appetizers
Yield: 6 servings

2 tb Sugar
1 tb Dry sherry
3 tb Hoisin sauce
1/2 ts Finely chop garlic
1 ds Salt optional
1/2 c Ketchup
3 lb Pork back finger ribs cut 1
-inch wide by 3 inch long

Place ribs in nonreactive, plastic, bowl with a lid.
In a separate bowl, combine marinade ingredients;
sugar, sherry, hoisin sauce, garlic, salt (if desired)
and ketchup. Mix well and spoon over ribs. Place cover
on bowl and shake to coat ribs thoroughly with
marinade. Place in refrigerator and marinate for 4
hours or longer. Shake once or twice while marinating
to coat again.

To avoid mess, cover cookie sheet with aluminum foil.
Take ribs from refrigerator and shake to coat again.
Place ribs on their sides on cookie sheet. Don’t
crowd, or they won’t be crispy. Bake at 350 degrees
for 30 minutes. Turn over with tongs and bake
additional 20- 30 minutes. Check carefully last 10
minutes of baking to prevent burning.

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Cauliflower Marranca

Recipe By : Collis Cafe, Dartmouth College
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles Main Dishes
Vegetarian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups long-grain brown rice
7 3/4 cups water
1 2/3 cups mushrooms, fresh — sliced
1 cup red onions — finely chopped
1/3 cup olive oil
2 whole lemons
2 heads cauliflower — cut florets stems
1 3/4 teaspoons dried basil
1 teaspoon garlic — chopped
1/2 teaspoon salt and pepper — to taste
4 cups cheddar cheese — shredded

Combine rice with water in three quart saucepan. Bring to a boil and
immediately reduce heat to lowest possible. Stir once with a fork, cover,
and let cook for 20 minutes until water is completely absorbed.

Saute mushrooms and onions in olive oil. Add the juice of the two lemons.

Wash the cauliflower and cut into florets, chopping usable stems. Saute
with the onions and mushrooms (add more oil if necessary), adding basil,
garlic, and salt and black pepper to taste. Saute for about five minutes.

Combine with cooked rice, mixing thoroughly, adding cheddar cheese (or
cheese of your choice).

Bake in greased 9X13″ pan at 350° for 15 minutes – until cheese melts and
top is browned slightly.

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VEGETARIAN ROAST

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : None Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 1/2 oz Long grain rice
7 oz Button mushrooms, finely
-chopped
5 oz Whole grain bread crumbs
5 oz Nuts (any kind such as
-almonds, brazil nuts or
-unsalted peanuts), chopped
5 oz Low fat mozzarella cheese
4 Eggs
4 md Carrots, grated
3 md Onions, chopped
1/4 c Sunflower or safflower oil
1/4 c Dried parsley
1/2 ts Ground black pepper
1/4 ts Garlic powder

** Procedure **

1) Cook the rice in boiling water for 30 to 35
minutes, until tender, or use an automatic rice
cooker. 250g of rice is about 2 small automatic rice
cooker cups, but please check your rice cooker to be
sure. When using an automatic rice cooker, add a
little more water for brown rice than you would for
white. ie. if you cook 2 small rice cooker cups of
brown rice, then fill the rice cooker pot to the 3
level with water.

2) Thoroughly blend everything in a large bowl or pot.
Then pack the mixture into 2 medium sized (1.4 l or
1.4 quarts) loaf tins, which have been lightly oiled.

3) Bake at 350F (180C) for 1 to 1 1/4 hours or until
firm to touch and brown on top. Vegetarian Roast is
traditionally served, hot or cold, with tomato sauce
or chutney.

: ** Variations **

Fry the onions, carrots, and mushrooms, in the oil
until softened, before adding them to the entire
mixture in step #2. Serve with a legume soup, such as
pea soup or lentil stew. Replace the eggs with a
commercial egg substitute. Replace the mushrooms with
green, red, or yellow peppers. Replace the mozzarella
with cheddar cheese (the older the stronger the
flavour). Replace the mushrooms with green, red, or
yellow peppers.

Contributed by: Walter Brown, ab684 August, 1994

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Title: Cantonese Barbecue Pork
Categories: Chinese, Pork, Ceideburg 2
Yield: 1 servings

3 To 3 1/2 pounds pork butt,
-shoulder or tenderloin
4 tb Soy sauce
5 tb Sugar
3 tb Honey
2 tb Hoisin sauce
1 tb Grated fresh ginger
1 tb Shao Hsing rice wine or dry
-sherry
1 1/2 ts Salt
Mustard Dip (recipe follows)
3 tb Toasted sesame seeds

Think of these sweet, glazed strips of roast pork as the ham of Asia.
Both Chinese and Southeast Asian cooks serve cha siu as a main dish,
or as a meat addition or a delicious garnish in many stir-fry
mixtures, soups, noodle dishes and fried rice. Most Chinese cooks
purchase their cha siu already prepared at a roasting shop
(delicatessen). However, it is very easy to make at home, and the
results are not as garishly red as some commercial versions made with
food coloring.

Remove and discard the excess fat from the pork. Cut pork lengthwise
(with the grain) into 2-inch wide strips 5 to 6 inches long. Put into
a large bowl.

Combine soy sauces, sugar, honey, hoisin, ginger, wine and salt. Pour
over meat and rub it in well. Cover and marinate in the refrigerator
at least overnight or for up to 3 days, turning several times.

Preheat the oven to 350F.

Place the pork strips on a broiler pan lined with foil. Roast for 30
minutes, turning once halfway through. Increase the heat to 425F and
roast for 10 minutes longer. Let cool before slicing.

To serve, cut across the grain into 1/4-inch thick slices. Serve with
mustard and sesame seeds for dipping.

MUSTARD DIP:

Mix together 2 tablespoons Colman’s mustard, 2 tablespoons water,
pinch of salt, pinch of sugar and a few drops of oil.

Joyce Jue, San Francisco Chronicle, 1/8/92.

Posted by Stephen Ceideberg; October 19 1993.

MMMMM

Title: Basic Cookie Mix
Categories: Master mix
Servings: 1

8 c Unbleached Flour 2 1/2 c Granulated Sugar
2 c Brown Sugar, Firmly Packed 4 t Salt
1 1/2 t Baking Soda 3 c Vegetable Shortening

Sift dry ingredients together into a large bowl, mixing well. With a
pastry blender, cut shotening into dry ingredients until evenly
distributed. Put into a large airtight container and label as Basic
Cookie mix. Store in a cool dry place and use within 10 to 12 weeks.

Makes about 16 cups of mix.

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Title: HONEY GLAZE FOR ROASTING
Categories: Sauces
Yield: 1 servings

All measures are per pound
Of meat being basted
1/4 c Honey
1/4 ts Dill weed
5 Turns pepper (about 2tb)
1/4 ts Ground fennel
1 ds Ground cinnamon
1/8 c Water

cook the whole mess in a double boiler until soft ball stage is reached,
rub on the meat, place in a covered pan and roast as normal Submitted By
WILLIAM BLAYLOCK On SUN, 12-12-93 (22:33)

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Title: Carrot Curry
Categories: Diabetic, Vegetables, Side dishes, Curries
Yield: 1 servings

1 lb Fresh carrots; cut in 1/2″ 1 ts Curry powder;
-slices 2 ts Walnut oil;
1 1/2 ts Crystakube froctose; 2 tb Raisins;
1 ts Dijon-style mustard; 2 tb Chopped fresh parsley;

In a large saucepan, bring 1″ of water to a boil. Place carrots in a
vetgetable steamer over boiling water and cover tightly. Steam 20
minutes and remove from heat. Meanwhile, in a small bowl, mix
together fructose, lime, or lemon juice, mustard and curry powder.
Heat walnut oil in a large skillet, then add carrots and raisins.
Toss 2 minutes. Pour the sauce over the carrots and cook, stirring to
blend, 2 minutes more. Sprinkle with parsley.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FRUIT EXCHANGE
+ 1/2 FAT EXCHANGE CAL: 76; CHO: 0mg; CAR: 13g; PRO: 1g; SOD: 68mg;
FAT: 3g:

Source: Light Easy Diebetes Cuisine by Betty Marks

MMMMM

Title: Spicy Pork Stir-Fry Salad
Categories: Main dish, Salads, Meats, Stir-fry
Yield: 4 servings

1/2 lb Boneless lean pork
4 tb Kikkoman Teriyaki Sauce
— divided
1/8 ts Crushed red pepper; or up to
1/4 ts -Crushed red pepper
2 tb Cornstarch
1 tb Distilled white vinegar
2 tb Vegetable oil; divided
1 Onion; chunked separated
12 Radishes; thinly sliced
2 md Zucchini; julienned
4 c Shredded lettuce

Cut pork across grain into thin, narrow strips. Combine pork, 1 Tbsp.
teriyaki sauce and red pepper; set aside. Combine cornstarch, remaining 3
Tbsp. teriyaki sauce and red pepper; set aside. Combine cornstarch,
remaining 3 Tbsp. teriyaki sauce, vinegar and 1 cup water; set aside.
Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add pork and
stir-fry 2 minutes; remove. Add onion; stir-fry 2 minutes. Add radishes
and zucchini; stir-fry 1 minute longer. Add pork and teriyaki sauce
mixture. Cook, stirring, until sauce boils and thickens. Spoon over bed
of lettuce on serving platter; serve immediately.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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