Title: Papaya Relish
Categories: Relish Fruits Vegetables Mexican
Servings: 6

1/2 c Red Onion; Chopped
1/2 c Red Bell Pepper; Chopped
1 ea Red Chile; Small, *
1 T Vegetable Oil
1/4 c Fresh Mint Leaves; Snipped
2 T Lime Juice
1 ea Papaya; **

* Chile should be seeded and finely chopped.
** Papaya should be pared, seeded and cut into 1/2 inch cubes.
————————————————————————–

Cook onion, bell pepper and chile in oil over medium heat, stirring
frequently, until tender. Stir in remaining ingredients. Cover and
refrigerate until chilled, about 2 hours.

Makes 3 cups of relish.

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Title: STRAWBERRY YOGURT COOLER
Categories: Diabetic, Fruits, Desserts, Snacks
Yield: 2 sweet ones

1 c Strawberries; sliced
1/2 c Plain nonfat yogurt;
1 c Sparkling mineral water;
Or sletzer or club soda

Combine ingredients in a blender or food processor,
process until smooth. Pour into chilled glasses and
serve. Food Exchange per serving: 1/2 NONFAT MILK
EXCHANGE; CAL: 54; PRO: 4g; CAR: 10g; FAT: TRACE; CHO:
1mg; SOD: 70;

Souce: Joslin Diabetes Gourmet Cookbook by Bonnie
Sander Polin, Ph.D. and Frances Towner Giedt.
Brought to you and yours via Nancy O’Brion and her

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Title: Berry Delite Fruit Dip
Categories: Fruits, Dips
Yield: 2 cups

1 pk IMO Fat Free Sour Cream
-(16 oz)
1/3 c Seedless raspberry jam
1 tb Honey
1/4 t Grated lime rind
1 t Lime juice (opt)

In a medium bowl, combine IMO Fat Free Sour Cream, jam, honey, lime
rind and optional lime juice. Mix well, cover and refrigerate several
hours to blend flavors.

MMMMM

VEGGIE FLAVORED PASTA – NO EGG

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Low-fat
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BASIC INGREDIENTS—–
1 c Flour, all purpose
Preferably durum semolina
1/3 c Water
—–OPTIONAL INGREDIENTS—–
1 tb Olive oil (optional)
Use one of following only:
1/4 c Tomato Juice (for red)
1/3 c Carrot Puree (for orange)
1/3 c Beet Puree (for red)
1 c Spinach puree (for green)

To make by hand, use a floured pastry cloth, put dry ingredients on cloth,
and make a “well” in the center of flour mixture, add liquid ingredients in
the well, and knead the dough, working the flour to the center as you
knead. After it forms a ball, knead by hand for several minutes.
To make with a food processor, put all ingredients in the bowl. Process for
1 minute until dough begins to form. Adjust liquid or flour if necessary,
continue to knead in the machine for 1-1/2 to 2-1/2 minutes.
To make with bread machine, place ingredients into baking pan. Use the
dough cycle, knead for 1/2 min. Adjust flour and liquid to form a round
ball of dough. Knead for another 5 minutes, then press stop button.
IF YOU HAVE A PASTA MACHINE, CONTINUE ACCORDING TO INSTRUCTIONS.
To complete the pasta by hand, roll the dough into sheets, as thin as it is
possible to roll it on a floured pastry cloth with a rolling pin. Then
shape into long thin spaghetti like strips, or wider for noodles. Cut with
a pie crimper for a fancy edge and twist into bowknots. Use your
imagination. Allow to dry a minimum of 10-20 minutes, or longer, if
necessary. It may be dried for several hours, put into a ziploc bag and
refrigerated or frozen.
To cook, drop into boiling water (with a little salt, optional), and cook
just until al dente. Do not overcook. Serve with your favorite sauce.
You can make a white pasta, leaving out the vegetables, or you can use your
imagination, be creative, and use any number of other veggies. Try green,
yellow, red, purple, orange pepper puree; yellow summer squash or zucchini;
winter squash, pumpkin or sweet potato; broccoli, green beans, vegetarian
refried beans. The list is endless. Just use approximately one-third cup
of the one you choose.

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Title: TURTLE COOKIES
Categories: Cookies
Yield: 30 servings

1 1/2 c Sifted flour
1/4 ts Baking soda
1/2 ts Salt
1/2 c Butter or margarine
1/2 c Brown sugar, packed
2 Eggs
1/4 ts Vanilla
Pecan halves

—————————–CHOCOLATE FROSTING—————————–
2 oz Unsweetened chocolate
1/4 c Milk
1 tb Butter or margarine
1 c Sifted powdered sugar

Resift flour with soda and salt. Cream 1/2 cup butter and brown sugar
together thoroughly. Add 1 whole egg and 1 egg yolk and beat well. Stir in
vanilla. Add dry ingredients and mix well. Arrange pecan halves in groups
of 3 or 5 on greased baking sheets to resemble head and legs of turtle.
Roll rounded teaspoons of dough into balls. Dip bottom of each into
remaining unbeaten egg white and press lightly onto nuts so tips of nuts
show. Bake at 350F 10 to 13 minutes. Cool.

Meanwhile, to make frosting, combine chocolate, milk and 1 tablespoon
butter in top of double boiler. Cook over simmering water, stirring until
smooth. Remove from heat and beat in powdered sugar until smooth and
glossy, adding more sugar if needed. Frost top of cookies.

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Date: Fri, 06 May 94 15:25:59 PDT
From: J. Ari Kornfeld

STRAWBERRY TAPIOCA PUDDING
(makes plenty of servings)

1 cup small tapioca pearls
2 cups water
1/2 basket fresh strawberries
1/4 cup Sucanat ™
1 TB vanilla

– chop strawberries
– cook water with strawberries to a rolling boil
– add remaining ingredients, reduce heat to low.
– stir constantly or frequently until most of the tapioca pearls
have turned completely translucent.
– turn off heat and let cool for a while

Tastes great warm or cold and is real filling too!

NOTES:
Sucanat (powdered cane juice) should be available at a local HFS
if you don’t have it try cane sugar (found in the mexican section,
usually), cane syrup, or some other flavored sweetner. Cinnamon sugar
might work too.
If you want to avoid sugar altogether try doubling the strawberries
and vanilla, leaving out sugar altogether. You will probably need to
reduce the water as well.
I assume you could make this with tapioca flour or different size
pearls. This is the only method I’ve tried – gotta use up what I have
first!

1 basket = 1 pint = 12 oz = .35kg
1 cup = 2.5dl

MY ENGLISH MUFFINS

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Potatoes, mashed
2 c Water, 100 degrees
2 ts Salt
1 oz Yeast (1 tbsp dry)
3 c Flour
Additional flour
-approx 2 cups

Wash, peel boil potatoes and mash well or use
left-over mashed potatoes to the same weight. Place
potatoes in a large mix bowl. Add water at 100
degrees. Add salt and yeast. Turn mixer on at medium
and beat well. Add 3 cups flour and beat another 2
minutes. Remove bowl from mixer, cover and let rise
for 30 minutes. Mixture will be well proofed. Return
bowl to mixer and beat for 2 minutes. Add additional
flour until a soft dough is formed. Knead lightly and
divide dough into 3 oz portions. Roll in a round
shape and flatten. If using a griddle, place on a
floured surface to rise, covered, 30-45 minutes.
Place on a griddle at moderate heat and when done on
one side, turn and continue cooking the other side, in
the same manner. If baking, place on a baking sheet
with corn meal sprinkled on it, covered, to rise 30 –
45 minutes. . Bake at 400 degrees about 15- 20
minutes til lightly browned and hollow sounding.

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Title: Chocolate Cherry Cream Pie
Categories: Cyberealm, Pies
Yield: 6 servings

22 Graham Crackers
2 tb Sugar
6 tb Butter, melted
1 pk 4 servings,instant chocolate
Pudding mix
1/2 Tub Coolwhip
1 cn Cherry Pie Filling

1. Crush crackers with rolling pin, between waxpaper.
2. Combine with sugar and butter, stir well. Press
firmly
into 9″ pieplate. 3. Bake at 350 F for 8 minutes,
cool before filling. 4. Prepare pudding as directed
for pie filling. 5. Chill for 30 minutes, spread into
crust. 6. Spread coolwhip carefully on top. 7. Spoon
cherries on top. Chill for 2 hours before serving.
Typed by Brigitte Sealing

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CREOLE GUMBO POT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Eggplant
2 ts Salt
3 tb Olive oil
1 lg Onion, chopped
1 Red pepper, seeded, diced
1 Garlic clove, crushed
2 ts Paprika
1/2 ts Hot chili powder
4 oz Fresh okra
3/4 c Frozen corn, thawed
2 c Boiling chicken stock
1 cn Tomatoes in tomato juice
-(8 oz)
2 tb Long grain white rice
8 oz Peeled cooked medium-size
-shrimp, thawed if frozen
Salt to taste
Fresh ground pepper to taste
Fresh dill sprigs (opt)

Trim stalk end from eggplant. Cut in 1/2″ pieces and
place in a colander. Sprinkle with 2 teaspoons salt;
let stand 30 minutes. Rinse under cold water and drain
well.

Heat olive oil in a saucepan. Add eggplant, onion, red
pepper and garlic and fry over low heat 5 minutes,
stirring frequently. Stir in paprika and chili powder
and cook gently 2 minutes.

Trim stalk ends from okra and discard. Cut okra in
quarters.

Add okra, corn, chicken stock and tomatoes to eggplant
mixture. Break up tomatoes with a spoon. Stir in rice,
cover and simmer gently 25 minutes or until vegetables
and rice are tender.

Add shrimp to mixture and heat through 5 minutes,
stirring ocasionally. Season with salt and pepper.
Garnish with dill sprigs, if desired.

VARIATION: Stir in 2/3 cup half-and-half and heat
through just before serving.

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Strawberry Cream Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pt Fresh strawberries
15 oz Fat-free sour cream
2 ts Vanilla extract
1/3 c Powdered sugar
1/2 c Half and half
6 sl Pound cake, croutons —
(optional)
1 1/2 ts Grenadine syrup —
(optional)

Slice strawberries and mix with sour cream. Process
briefly with food processor or blender. Add vanilla
and powdered sugar; process until smooth. Pour into
bowl and add half and half stirring until well
blended. Chill. Serves 6.

To make croutons: Cut pound cake into cubes. Toast in
the oven under the broiler until lightly brown.

Recipe By : bjs

From: owner-Mm-Recipes@idiscover.Net O

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