Pickled Red Onions

Recipe By : Cooking w/Master Chefs/formatted by tpogue@idsonline.com
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons salt
1 large red onion — peeled and sliced
1/4 teaspoon black peppercorns
1/4 teaspoon cumin seeds
1/2 teaspoon Mexican oregano — dried
2 cloves garlic — peeled and halved
1/4 teaspoon salt
1/3 cup cider vinegar

Bring 2 quarts of water to the boil in a saucepan, then add 2 teaspoons of salt
and the onions. Bring back to the boil and boil a few seconds, until the onions
have softened slightly and the red color has bled into the white. Drain, and
tur
n the slices into a bowl.
Coarsely grind the peppercorns and cumin, and fold into the onions along with
th
e rest of the ingredients. Add just enough cold water barely to cover the
onions
, and fold all together. Let stand for at least 4 hours — or longer, until
they
take on a beautiful pink color.

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Per serving: 37 Calories; less than one gram Fat (3% calories from fat); 1g
Prot
ein; 9g Carbohydrate; 0mg Cholesterol; 2401mg Sodium

NOTES : Cover and store in the refrigerator, where the onions will keep for a
we
ek or more.

Title: Minted Tomato Saute
Categories: Diabetic, Sauces, Vegetables
Yield: 4 servings

24 Cherry tomatoes; 1 tb Dried leat mint OR;
1 tb Olive oil; 3 tb Chopped fresh Mint;

Trim stems from tomatoes and rince. In a large, non-stick skillet,
heat oil. Cook tomatoes 3 minutes, stirring. Add mint and stir to
mix Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT
EXCHANGE CAL: 47; CHO: 0mg; CAR: 4g; PRO: 1g; SOD: 8mg; FAT: 4g;

Souce: Light and Easy Diabetes Cuisine by Betty Marks

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Hairball Salad With Saliva Dressing^

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large Ripe avocado
2 cups Alfalfa sprouts
5 large To 6 carrots — washed peeled
And grated
Italian dressing
—–TOOLS—–
Paring knife
Spoon
Mixing bowl
Fork
Carrot peeler
Grater
4 Salad bowls

With an adults help, cut avocado in half. Use a spoon to scopp out the pit.

Scoop avocado out of the shell and put in the bowl.
Add sprouts to the avocado meat. Mash with a fork. It is ok to leave some
lumps.
Set the mixture aside.

Divide the grated carrots among the four salad bowls.

Using your clean fingers and a spoon, make walnut size hairballs from the
avocado mixture and arrange them on top of the grated carrots. Pour Italian
“saliva” dressing over hairballs and serve. Serves 4 cat fanciers.

Sicko serving suggestion: Squeezw ribbons of chocolate icing “hairball”
medicine out of a paper cone onto the backs of your guests hands to be licked
off for dessert.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Spaghetti With Garlic and Oil

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1/2 cup White wine
Salt and pepper to taste
1/4 cup Olive oil
1 16 ounce Thi spaghetti- cooked
1/4 Stick butter
according to dir.
3 tablespoon Chopped garlic
Gratd cheese for serving
2 tablespoon Fresh chopped parsley

Melt the butter in olive oil. Add garlic and sautee for 5 min on low. Add wine
and simmer for 5 min. Toss with pasta and garnish with parsley. Serve hot with
grated cheese on the side. Serve with crusty bread and salad.

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Title: Sliced Egg Sandwich
Categories: Pickell
Yield: 1 Serving

MMMMM——————-HONEY-MUSTARD DRESSING————————
1/3 c Mayonnaise
2 T Plain yogurt
2 t Dijon-style mustard
2 t Honey
1 Whole grain bun
Or kaiser bun
4 Fresh basil leaves (opt)
2 Hard cooked eggs,sliced
1 sm Tomato, sliced
6 Thin cucumber slices
Alfalfa sprouts, Watercress
Or lettuce leaves

To make dressing, in a small bowl, combine mayo, yogurt, mustard and
honey.

Split bun in half. Place basil leaves on bottom half. Arrange egg,
tomato, and cucumber slices on top of basil and drizzle with
dressing. Top with alfalfa spprouts, watercress or lettuce leaves and
drizzle additional dressing on top. Cover with top half of bun.
Refrigerate remaining dressing for later use.

TIP: for lunch bag, pack tomato slices and dressing separately.

Submitted by Kathleen Pickell

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Title: Moghul Vegetable Curry
Categories: Main dish, Vegetables
Yield: 4 servings

4 c Diced mixed vegetables
(carrots, potatoes, beans,
Peas)
1/4 c Blanched almonds
6 Cloves
2 ts Cardamom seeds
1 ts Dried fenugreek seeds
5cm cinnamon stick, broken
2 ts Chopped garlic
1/2 ts Chilli powder
1/2 ts Ground turmeric
Hot water
3 T Ghee
1 l Onion, finely sliced
1/4 ts Ground saffron
1/2 c Natural yoghurt
1/2 c Water

Place almonds, cloves, cardamom, fenugreek leaves, cinnamon, garlic,
chilli powder and turmeric in container of electric blender with enough
hot water to enable blades to move freely. Blend to a paste on high speed,
remove contents and set aside.

Heat ghee in a saucepan and fry onion till soft and golden. Stir in the
paste and fry till it smells fragrant and ghee comes to the surface. Add
saffron powder and stir in mixed vegetables and yoghurt . Add salt and
water and bring to boil, cover and simmer till vegetables are tender.

Compiled by Imran C.
Gold Coast….’Oz

—–

CHEDDAR CORNMEAL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All purpose flour
1 c White cornmeal
1 tb Baking powder
1 t Salt
1/2 ts Baking soda
1/4 ts Cayenne pepper
1 c Buttermilk
6 tb Unsalted butter — melted,
-cooled slightly
1 lg Egg
1 c Grated cheddar cheese

Preheat oven to 425F. Line twelve 1/3-cup muffin cups
with paper or foil liners. Stir first 6 ingredients in
large bowl to blend. Whisk buttermilk, butter and egg
in medium bowl to blend. Add to dry ingredients and
stir just until combined. Fold in grated cheddar
cheese. Divide batter equally among prepared muffin
cups. Bake muffins until tops are golden and tester
inserted into center comes out clean, about 20
minutes. Cool in pan on rack 10 minutes. Serve warm or
at room temperature.

Source: Bon Appetit (2/95)

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Title: GREENS
Categories: Can/preserv, Presscooker
Yield: 1 Servings

Chard OR
Kale OR
Mustard OR
Spinach OR
Beet Tops OR
Turnips OR
Poke OR
Other Wild Greens
Salt

Wash greens thoroughly through several changes of water. Discard
large, tough stems. Heat greens until wilted in just enough water to
prevent sticking. To hasten wilting and prevent over-cooking, turn
greens over when steam begins to rise around the edges of pan. Cut
through greens several times with a sharp knive before packing. Pack
hot into hot jars, leaving 1-inch head space. Add 1/2 teaspoon salt
per pint, 1 teaspoon per quart, Cover with boiling water, leaving
1-inch ehad space. Remove air bubbles. Adjust caps. Process pints 1
hour and 10 minutes, quarts 1 hour and 30 minutes at 10 pounds
pressure.

SOURCE: Ball Blue Book Typos by Kathryn Cone

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Title: Home Style Pork and Cucumber Soup
Categories: Chinese, Soups, Ceideburg 2
Yield: 6 servings

1/4 lb Lean pork
1/2 ts Sugar
1/2 tb Light soy sauce
1/2 tb Rice wine or dry sherry
1 ts Cornstarch
1 ts Vegetable oil or Asian
-sesame oil
1 sm Cucumber
4 c Chicken stock or water
1 qt Slice fresh ginger,
-lightly crushed
1 tb Minced Smithfield ham or
-prosciutto (optional)
Coriander sprigs for garnish

Nothing fancy about this soup++it’s just simple, delicious and
refreshing. Cut the pork into thin slices and combine with the sugar,
soy sauce, wine, cornstarch and oil. Set aside.

Peel, halve and seed the cucumber. Cut crosswise into 1/4-inch thin
slices.

Bring stock and ginger to a boil.

Add the pork and reduce to a lively simmer; simmer for 10 minutes. Add
cucumber and simmer until translucent, about 3 minutes.

Garnish with the optional ham and coriander.

Serves 6 as part of a multiple-dish Chinese meal.

PER SERVING: 65 calories, 6 g protein, 4 g carbohydrate, 2 g fat (1
g (1 g saturated), 13 mg cholesterol, 101 mg sodium, 0 g fiber.

Joyce Jue, San Francisco Chronicle, 11/23/92.

Posted by Stephen Ceideberg; December 2 1992.

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Walnut Oil Vinaigrette

Recipe By : COOKING RIGHT SHOW#CR9658
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup walnut oil
1/2 Teaspoon garlic — minced
1/4 Cup rich chicken stock or shellfish stock
1 Teaspoon white-wine Worcestershire
1 1/2 Tablespoons Dijon-style mustard
1 Teaspoon sherry vinegar
2 Teaspoons fresh parsley — chopped
2 Teaspoons fresh chives — chopped
2 tsp fresh dill — chopped
Kosher salt and freshly ground black peppe

In a blender or food processor, combine the walnut oil, garlic, stock,
Worcestershire, mustard and vinegar. Blend until fully combined and creamy.
Transfer to a bowl. Whisk in the herbs and add salt and pepper to taste.
Store the vinaigrette, covered and refrigerated, for up to 3 days. Bring to
room temperature before using.

Yield: 3/4 cup

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