CROCKPOT TERIYAKI STEAK

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Boneless chuck steak
2 tb Oil
1 t Ground ginger
1/2 c Soy sauce
1 tb Sugar
1 Clove garlic crushed

Cut steak into 1/8-inch thick slices. Combine remaining ingredients
in a small bowl. Place meat in a crock-pot. Pour sauce over. Cover
and cook on low for 6 to 8 hours. Serve with rice…. Makes 5-6
servings…

– – – – – – – – – – – – – – – – – –

Title: OJAWASHKWAWEGAD (WILD GREEN SALAD)
Categories: Salads, Native, Algonquin, Vegetables
Yield: 1 recipe

—————————SALAD—————————
1 c Wild onions -=OR=- leeks,
— well chopped
1 qt Watercress
1/4 c Sheep -=OR=- wood sorrel
1 1/2 c Dandelion leaves

————————-DRESSING————————-
1/3 c Sunflower seed oil
1/3 c Cider vinegar
3 tb Maple syrup
3/4 ts Salt
1/4 ts Black pepper

Toss together the salad ingredients. Combine the
dressing ingredients mix well. Toss the salad in
the dressing serve.

—–

Sweet Potato Biscuits

Recipe By : typed into MC by Shane Ludwig Serving Size : 10 Preparation Time :0:00
Categories : Diabetic Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup flour
3 teaspoons baking powder
3 tablespoons margarine
1 cup cooked — mashed sweet
— potatoes
1/2 cup skim milk

Sift dry ingredients together, cut in margarine. Add mashed sweet potatoes. G
radually add milk to form dough. Roll or pat to 1/2-inch thickness on flour bo
ard. Cut with biscuit cutter. Bake in non-stick pan at 425 degrees F. for 12
-15 minutes.

(113 calories per serving) 1 serving=1 Bread exchange 1 Fat exchange These bisc
uits are excellent served with ham. Variation: Use 1/3 C. whole wheat and 2/3
C. white flour.

– – – – – – – – – – – – – – – – – –

NOTES : Original Source unknown

Spaghettini Portofino

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Spaghettini
4 tb Olive oil, heated
20 Bay Scallops
24 Rock Shrimp
2 ts Garlic — minced
4 tb Onion — minced
2 c White wine
4 c Tomato — seeded, diced
1 d Salt Pepper to taste

Cook spaghettini to al dente, rinse drain. Sear
olive oil, scallops, and shrimp over high heat until
shrimp turn white. Add garlic and onion and cook until
translucent. Deglaze with wine two minutes. Add
tomato, salt and pepper and simmer 8 minutes. To
serve, toss sauce and pasta, place in dishes, garnish
with basil leaves.

– – – – – – – – – – – – – – – – – –

Title: Cinnamon Apple Pork Tenderloin
Categories: Diabetic, Meats
Yield: 4 servings

1 lb Pork tenderloin 2 Apples, peeled,
cored, slice
2 tb Cornstarch 2 tb Raisins
1 ts Ground cinnamon

Preheat the oven to 400 F. Place the pork tenderloin in a roasting
pan or casserole dish with a lid.

Combine the remaining ingredients in a bowl and stir. Spoon the apple
mixture around the pork tenderloin. Cover and bake 40 minutes.

Remove the lid and spoon the apple mixture over the tenderloin.
Return to the oven and bake 15-20 minutes longer until tenderloin is
browned and cooked through.

1 serving = 267 calories, 3 med-fat protein + 1 fruit 20 grams
protein, 13 grams carbohydrate, 10 grams fat, 148 mg sodium

Adapted from Quick Easy Diabetic Menus by Betty Wedman 1993 Shared
but not tested by Elizabeth Rodier Feb 94

MMMMM

YIN-YANG SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sweet corn kernals
3 c Water
1/2 ts Salt
1/2 c Chopped fresh spinach
1/2 c Cornstarch
1 t Vegetable oil

Try your hand at swirling two colorful purees into
this universal symbol!

DIRECTIONS: ÿÿÿÿPlace corn in a blender with 1
cup water and 1/4 teaspoon salt. Blend until smooth,
remove mixture to a bowl and set aside.

Place spinach in a blender with 1 cup water and
remaining 1/4 teaspoon salt. Blend until smooth,
remove mixture to a second bowl and set aside.

In a separate bowl, mix cornstarch with 1 cup water
until blended.

Heat 1/2 tsp. oil in a saucepan over medium heat. Add
corn puress. Add half of cornstarch mixture, stirring
until smooth. Then empty contents into a large
2-quart serving bowl.

Clean pan and heat remaining 1/2 teaspoon oil over
medium heat. Add spinach puree and stir. Mix in
remaining half of cornstarch mixture.

Pour spinach mixture into corn mixture and swirl to
create desired design. (Each vegetable puree will hold
its shape). Serve warm.

Per cup: 174 cal, 3 g prot, 323 mg sod, 38 g carb, 2 g
fat, 0 mg chol, 37 mg calcium

Source: Chef George Tang of Harmony Vegetarian
Restaurant Recipe published in: Vegetarian Gourmet
(Winter 1993) Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Cheese-Garlic Biscuits

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Bisquick. baking mix
2/3 cup milk
1/2 cup cheddar cheese — shredded
1/4 cup butter or margarine
1/4 teaspoon garlic powder

Heat oven to 450 degrees

Mix Bisquik, milk, and cheese until soft dough forms. Beat vigorously 30
seconds. Drop dough by spoonfull onto ungreased cookie sheet. Bake 8 to 10
min or until golden brown. Melt and mix margarine and garlic powder. Brush
over warm biscuits before removing from cookie sheet Serve warm.

(10-12 biscuits)

– – – – – – – – – – – – – – – – – –

Vegetable Terrine

Recipe By : James Beard Celebration Cookbook/tpogue@idsonline.com
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable All Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 whole egg
1 cup milk
1/2 cup flour
2 teaspoons salt
2 tablespoons butter
2 tablespoons onion — chopped
20 ounces frozen spinach (2 packs) — squeezed dry
12 ounces carrot — peeled
12 ounces cauliflower
butter for greasing loaf pan

Preheat oven to 400F

In a blender or processor, combine eggs, milk flour, and salt and process
until smooth. Reserve. Melt butter in a medium skillet over moderate heat.
Add onion and cook, stirring, until softened. Remove from heat, and stir in
spinach and about a third of the reserved batter. Reserve. Bring a medium pan
of water to a boil and cook whole carrots for about 6 minutes, depending on
thier thickness, until tender but still crisp. With a slotted spoon, remove to
a plate and allow to cool. Add cauliflower florets to the water and cook for
about 3 minutes. Remove with a slotted spoon and allow to cool slightly.
Butter a 2 quart loaf pan, then butter a piece of aluminum foil large enouigh
to line it with a slight overhang. Line the pan with the foil, fitting it inot
the corners and allowing it to hang over the edges. Place half the
cauliflower in the base of the pan and pour over half of the remaining batter.
Next, spread half of spincach mixture over the cauliflower in an even layer.
Lay the carrots next to each other lengthwise in the pan. Spread the remaining
spinach over the carrots, then the remaining cauliflower, and press down
gently. Pour over the remaining batter. Butter a piece of aluminum foil large
enough to cover the pan. Place over the vegetables, seal with the overhanging
foil, and gently press down the foil. Place pan in a larger roasting pan and
place in oven. Pour enough boiling water into the larger pan so that it
reaches about halfway up the sides of the loaf pan. Bake for 1 hour. Remove
from the oven and remove loaf pan from the water. Allow to cool for at least
an hour. Remove foil from the top and invert on a plate. Carefully peel off
the foil and cut across into 1 inch slices.

– – – – – – – – – – – – – – – – – –

Per serving: 117 Calories; 6g Fat (43% calories from fat); 5g Protein; 12g
Carbohydrate; 80mg Cholesterol; 624mg Sodium

Vanilla Sugar 2

Recipe By : Gizmowidge
Serving Size : 1 Preparation Time :0:00
Categories : Kitmail18 Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 plump moist vanilla beans
4 cups sugar

Flatten the vanilla beans and cut them in half lengthwise. With
a small spoon, scrape out the seeds and place them in a small bowl; reserve
the seeds for another use. Combine
the pods and the sugar in a jar. Cover securely and set aside
at room temperature for several days to scent and flavor the
sugar. Use in place of regular sugar when preparing desserts.
Vanilla sugar can be stored indefinitely. As the sugar is used,
replace with new sugar. (When baking, I return rinsed and
thoroughly dried pods to the sugar mixture as an added boost.)

– – – – – – – – – – – – – – – – – –

NOTES : Recipe from Patricia Wells’ “Trattoria”: Yield: 4 cups…

IRISH RAISIN BREAD

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breadmaker Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-LYNDA MCCORMICK (WCDJ16B)
1 pk Yeast
1 Egg
3 c Bread flour
1/4 c Butter
1/4 c Sugar
3/4 c Warm water
1 t Cinnamon
1/2 c Warm milk
1/2 ts Salt
1 c Raisins

Add all ingredients to pan, except raisins. Select white bread
setting turn the baking control knob to 12 o’clock position. Add
raisins at the 10 beeps sound. LYNDA MCCORMICK (WCDJ16B)

– – – – – – – – – – – – – – – – – –