Title: Creole Shrimp Stew
Categories: Seafood, Stews
Yield: 4 servings

1/3 c Chopped Bacon
1/3 c All-Purpose Flour
4 ea Stalks Celery, chopped
1 ea Large Onion, chopped
1 ea Large Green Pepper, chopped
6 ea Green Onions, chopped
1 c Tomato Paste
3 c Seafood Stock
2 c Water
2 tb Lemon Juice
1 tb Granulated Sugar
1 x Creole Spices
2 lb Uncooked, shelled Shrimp
1/4 c Minced Fresh Parsley

* Instead of using bacon fat to blend with the flour, it can be
drained off and you can use oil. cook bacon in large, heavy pan over
medium heat until fat escapes and bacon is crisp. Blend in flour and
whisk until it burns a peanut brown color. Add celery, onion, green
pepper and green onions and cook, stirring until vegetables soften,
about 10 minutes. Blend in tomato paste, seafood stock, water, lemon
juice, sugar and spices to taste. Stir to blend mixture into a roux.
Bring to a boil, reduce heat, cover and simmer very slowly, stirring
frequently, until sauce thickens, about 10 minutes. Add uncooked,
shelled, deveined shrimp and parsley and continue to cook over low
heat, just until shrimp turn pink. taste and adjust seasonings. Serve
hot over hot rice. 4 servings. By Christophe Ritoux, Cajun House,
From The Gazette, 91/02/27.

MMMMM

ENGLISH PEA SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Soups/stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz (1) Pkg frozen English peas
1/4 md Head lettuce
3 oz Fresh lettuce
3 oz Fresh spinach leaves
1/2 c Green onions — chopped
2 ts Bouillion granules
-chicken-flavored
1/8 ts Pepper
1 1/4 c Water
1/4 c Skim water

Comine English peas, lettuce, spinach, green onions, bouillion
granules, chervil and pepper in a large saucepan; stir in water.
Cover and bring to a boil; reduce heat, and simmer 20 minutes.
Process mixture to saucepan, and stir in milk. Cook over medium heat,
stirring frequently, until thoroughly heated.
Food Exchange per serving: 1/2 STARCH EXCHANGE; CAL: 46; CHO: tr;
CAR: 8gm; SOD: 64mg:

Source: All New Cookbook for Diabetics and Their Families.

– – – – – – – – – – – – – – – – – –

D’BEST CHEESECAKE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cheesecakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sallie Kratz
3/4 cup Butter
1 1/4 cup All purpose flour — + 3 T
2 cup Sugar — divided
1 Egg yolk
Lemon peel — grated fresh
from 2 lemons
5 package Cream cheese — 8 oz size
5 Eggs
1/4 cup Whipping cream
1 tablespoon Orange peel; grated — fresh
1/4 teaspoon Salt
1 cup Sour cream for garnish

In small bowl with mixer at low speed, beat butter, 1 1/4 c flour, 1/4 c
sugar, 1 egg yolk and half of the lemon peel until dough is well mixed.

Refrigerate, covered, for 1 hour. Preheat oven to 400-degrees. Press 1/3 of
dough into bottom of 10-inch springform pan. Bake 8 minutes; allow to cool.
Turn oven to 475-degrees. In large bowl with mixer at mediom speed, beat cream
cheese just until smooth; slowly beat in 1 3/4 c sugar until smooth.

With mixer at low speed, beat in 3 T flour and remaining ingredients. except
sour cream. At high speed beat 5 minutes.

Press rest of dough around side of springform pan to within 1-inch of top, do
not bake now. Pour cheese mixture into pan; bake 12 minutes. Turn oven to
300-degrees; bake 35 minutes. Turn off oven; leave in oven 30 minutes. remove;
cool in pan on rack. Chill.

To serve: Remove side of pan. With ladge spatular, loosen cake from plate.
Spread top of cheesecake with cour cream to garnish…

– – – – – – – – – – – – – – – – – –

Next Day Broccoli and Scrambled Eggs

Recipe By :COOKING MONDAY TO FRIDAY SHOW #6607
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 slices toast
cooked leftover broccoli (reheat in microwave or double
2 tablespoons butter
2 eggs, — lightly beaten
salt and Tabasco sauce

Set toast in bottom of a deep bowl. Reheat broccoli in microwave or in a
double boiler. Heat butter in a skillet until golden. Scramble the eggs and
cook them until almost scrambled but not quite cooked. Remove eggs from
heat and continue to stir until heat of eggs cooks remaining ones; season
to taste with salt and Tabasco sauce. Spoon eggs over toast; center
broccoli in middle and dig in!

– – – – – – – – – – – – – – – – – –

Title: RENO RED CHILI
Categories: Chili, Wp
Servings: 4

3 lb Round steak, coarsely ground
3 lb Chuck steak, “ ”
1 c Wesson oil or suet
Black pepper to taste
3 oz Gebhardt’s Chili powder
6 tb Cumin
2 tb MSG
6 Small cloves garlic, minced
2 Medium onions, chopped
6 Dried chili pods, boiled
30 minutes in water,
(seeded de-stemmed)
**OR**
3 oz Bottle of New Mexico pepper
1 tb Oregano, brewed in…..
1/2 c Budweiser beer, like tea
2 tb Paprika
2 tb Cider vinegar
3 c Beef broth
4 oz Diced green chilies
(Ortega brand)
14 oz Stewed tomatoes
(or to taste)
1 ts Tabasco sauce, or to taste
2 tb Masa harina flour

Joe Shirley Stewart’s Championship Chili, 1979

Brown meat in oil or fat, adding black pepper to taste. Drain meat
and add chili powder, cumin, MSG, garlic and chopped onion. Cook
for 30 – 45 minutes using as little liquid as possible. Add water
only as necessary. Stir often.

Remove skins from boiled chile pods. Mash the pulp and add to meat
mixture. Strain oregano tea, then add to meat mixture along with
paprika, vinegar, 2/3 of the beef broth, green chiles, stewed
tomatoes and Tabasco sauce. Simmer 30 – 45 minutes. Stir often.

Dissolve masa flour into remaining beef broth then pour into chili.
Simmer another 30 minutes, stirring often.

Makes 1 potful.

MMMMM

Title: CHICKEN ALMOND DING
Categories: Chinese, Chicken
Yield: 6 servings

1/2 lb Raw chicken, cut into 2/3″
-cubes
1 Egg white
1 tb Cornstarch
1 tb Soy sauce
3 tb Peanut oil, divided
Several dashes garlic salt
1 ds Ground ginger
5 tb Diced celery
2 tb Chopped onions
2 tb Diced green pepper
1/4 c Chopped carrots
1/2 c Sliced fresh mushrooms
1/2 c Sliced water chestnuts
1/2 c Diced bamboo shoots

—————————SAUCE—————————
2 tb Dry white wine
2 ts Soy sauce
1/2 ts Sugar
1/2 ts Salt
1/4 ts Sesame oil
1/4 ts White pepper

Marinate chicken in egg whites, cornstarch and 1
tablespoon soy sauce for 30 minutes. Heat 1 tablespoon
oil in large fry pan or wok to 300 degrees and
stir-fry chicken pieces rapidly for about 1 minute,or
until chicken loses pink color. Remove from pan and
drain on paper toweling. In same pan, heat 2
tablespoons oil until hot; sprinkle with garlic salt
and dash of ginger. Immediately add remaining diced
vegetables and stir-fry for 10 to 20 seconds. Return
chicken to mixture. Add 2 tablespoons dry white wine
and the sauce ingredients. Cook until done, about 6
minutes. Add a little cornstarch mixed with water to
thicken if necessary.

—–

CORN AND TOMATO BROTH

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6742
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1/2 small onion, — peeled
2 ripe tomatoes, — seeded and chopped
3 cups chicken broth
2 ears fresh corn (or 1 to 1 1/2 cups of kernels)
3 tablespoons fresh lime or lemon juice
1/4 cup (packed) cilantro or parsley leaves, — roughly=
chopped

Heat the olive oil. Finely chop the onion and add to the pot. Cover and
simmer for 5 minutes or until tender. While this is cooking, core the
tomatoes, seed them and chop them, then add to the pot and simmer for 5
minutes.

Add the chicken broth and bring to a simmer and while this is coming to a
simmer, remove the corn kernels from the ears of corn; add them to the
broth and simmer for 4 minutes. Remove the soup from the heat, add the lime
or lemon juice and season to taste with salt and dried red pepper flakes.
Garnish with cilantro or parsley.

Yield: 2 servings

– – – – – – – – – – – – – – – – – –

Title: POTATO PANCAKES #2
Categories: Breakfast, Vegetables
Yield: 6 servings

2 beaten eggs 1 teaspoon salt 2 tablespoon matzo meal/flour 2 teaspoon
grated onion Pepper to taste Cooking fat

Peel and grate the raw potatoes; drain off all water. Put the
potatoes into a large bowl and add the onion, eggs and seasoning> add
the matzo meal/flour and mix well. Heat the cooking fat in a medium
frying pan. Drop in the potato mixture, about 1 1/2 tablespoon makes
a nice pancake. Spread the mixture thin to make larger pancakes,
makes them lighter and tastier. Fry until golden brown; turn them
over and repeat. Serve with applesauce or sour cream. Pancakes can be
frozen between sheets of foil and reheated, in the foil, in a 450
degree oven until hot and crisp, about 15 minutes.

== Courtesy of Dale Gail Shipp, Columbia Md. == -End Recipe Export-

MMMMM

PEANUT BUTTER MUFFINS **** SALLIE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 tb Baking powder
1/3 c Sugar
1 t Salt
2 ea Egg
1/4 c Peanut butter
1/2 c Water
2 tb Butter — melted

Sift together flour, baking powder, salt and sugar.
Beat eggs; add peanut butter, milk, water and
butter; beat well. Add peanut butter mixture to flour
mixture, beat only until blended. Grease muffin tins
and fill 2/3 full. Bake in 400 degree oven for about
20 minutes. Serve with butter and grape
jelly!!!!Friend who gave this to me says they’re
great. I wonder if they’d be like chocolate peanut
butter cups if you serve it with chocolate syrup on
top………oh I’m just fantasizing!!!
This uses the real water, not the dehydrated kind.
Sallie ……………. * /__
. |/
/00 ÿÿÿÿ……………. / FROM:
SALLIE KRATZ (NXMB21A)

– – – – – – – – – – – – – – – – – –

Title: EBONY AND IVORY CHOCOLATE TRUFFLES
Categories: Chocolate, Truffles
Yield: 36 servings

——————KAREN PHILLIPS CBTX40A——————
7 1/2 oz White chocolate;
Chopped into 1/4″ pieces
8 oz Semi-sweet chocolate;
-chopped into 1/4″ pieces
3/4 c Heavy cream
5 tb Unsweetened cocoa

EQUIPMENT: Cutting board, cook’s knife, measuring cup,
measuring spoons, 2 stainless steel bowls, 1 1/2-quart
saucepan, 2 whisks, baking sheet, parchment paper.
Place the white and dark chocolates into separate
stainless steel bowls. Heat the cream in a 1 1/2-quart
saucepan over medium heat. Bring to a boil. Pour 1/4 c
of boiling cream over the white chocolate and the
remaining 1/2 c over the dark chocolate and allow to
stand for 4 to 5 minutes. Stir each with a separate
whisk until smooth, and allow to cool for 1 hour at
room temperature. Refrigerate the two ganaches for 15
minutes, stirring every 5 minutes.

Line a baking sheet with parchment paper. Portion 36
heaping teaspoons of dark chocolate into separate
mounds onto the parchment paper. Top each teaspoon of
dark chocolate with a level teaspoon of white
chocolate.

To fashion the truffles, roll each portion of
chocolate in your palms in a gently circular motion,
using just enough pressure to form smooth rounds. Roll
the rounds of chocolate in cocoa until completely
covered.

—–