TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Filipino

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

1 1/2 lb Pork shoulder or butt cut
-into 1-1/2″ cubes
1/3 c Vinegar
2 tb Soy sauce
1 ts Salt
3 Cloves garlic, minced
1 Small bay leaf
1/4 ts Pepper
1 tb Sugar
1/2 c Water
2 tb Cooking oil

1. Combine all ingredients except cooking oil in a pot and let stand for
at least 30 minutes.

2. Simmer covered for 1 hour or until meat is tender. Drain and reserve
the sauce.

3. Heat cooking oil in a skillet. Brown meat on all sides. Transfer to a
serving dish.

4. Pour off all remaining oil from skillet. Add reserved sauce and cook
for a minute or two scraping all browned bits sticking to pan. Pour sauce
over meat and serve.

Variation: May be done with chicken or a combination of chicken and pork.
Beef or chicken livers may be added too if desired.

Preparation time: 10 minutes plus marinating time. Cooking time: 1 hour,
15 minutes Serves: 4 to 6

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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Banana Daiquiri

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Whole banana — cut-up
1 1/2 ounces Light rum
1 1/2 ounces Banana liqueur
1 tablespoon Lemon juice
2 teaspoons Superfine sugar
6 Ice cubes
2 slices Banana

Place banana, rum, banana liqueur, lemon juice, sugar and ice cubes in
food processor or blender. Process until ice is crushed and banana is
smooth.
Pour into 2 stemmed glasses. Garnish each with banana slice.

(C) 1992 The Los Angeles Times

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Title: Chocolate Mint Sticks
Categories: Cookies
Yield: 40 servings

1 x ———–cookie———–
1/2 c Melted butter
2 oz Unsweetened chocolate melted
1/2 c Flour
1 x —–peppermint filling—–
1 tb Heavy cream
1 ts Peppermint extract
1 oz Semi-sweet chocolate
2 Eggs
1 c Sugar
1/2 ts Peppermint extract
1/2 c Ground almonds
2 tb Butter
1 c Confectioners sugar (sifted)
1 x ———-frosting———-
1 tb Butter

1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs.
Add
melted butter and sugar. Beat well. Add melted chocolate and peppermint.
Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan
and
bake 25-30 minutes until toothpick inserted in center comes out clean.
Remove from oven and set on trivet or rack to cool.
 2. Prepare filling. In small bowl, thoroughly blend butter and cream.
Add
sugar and peppermint. Mix well. Spread evenly over cooled baked layer.
 3. Prepare frosting. Melt chocolate and butter together in small pan
over
low heat.  4. When filling is completely firm, spread frosting mixture
on
top.  5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4
inch
strips.  from: _Cookiemania_

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Title: Circular Sandwich
Categories: sandwiches
Yield: 4 servings

1 ea red bell pepper
1 ea yellow bell pepper
1 ea medium eggplant
1 olive oil
1 salt and freshly ground
1 pepper
1 ea 10 inch round load crusty
1 bread
1/2 c oregano lemon dressing
1/4 lb slice black forest ham
1/2 lb salami, preferably 2 kinds
1 lb mozzarella, sliced
20 ea large fresh basil leaves

Roas whole peppers over a gas filame or under a broiler until they are

completely blackened. Place in a paper bag until cool enough to handle.

Peel, cut in half and seed. Cut eggplant into 1/2 inch slices. Brush with

olive oil and sear on a grill or hot skillet until brown on both sides.

Season with salt and pepper. Cut bread in half horizontally with a
serrated
knife, and hollow out the top and bottom halves. Brush bottom half with
1/4
cup of the dressing. In the bottom half of the bread, place the fillings
in
this order: ham, eggplant, one kind of salami, peppers, mozzarella,

remaining salami and basil. Brush inside of top half with remaining

dressing. Place top half onto sandwich. Wrap sandwich tightly in waxed

paper or plastic wrap. Place a tray or baking sheet on top of the
sandwich
and weight it with several cans for about 1 hour.

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Title: BON BON PIE
Categories: Pies, Ice cream
Yield: 1 servings

1 9″ cookie pie crust
1 1/4 pk Nestles Bon Bon Ice Cream
– nuggets
1 pk Instant vanilla pudding
1 3/4 c Milk
Green food coloring
1 ts Peppermint extract
Chocolate; melted
Whipping topping

Cover bottom of 9″ chocolate cookie crust with 1 1/4 boxes of Nestles Bon
Bon Ice Cream Nuggets. Mix instant vanilla pudding mix with milk, food
coloring and peppermint extract. Spoon over Bon Bons and freeze 5 hours.
Decorate with melted chocolate, whipped topping and more Bon Bon nuggets.

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Title: LENINGRAD SPECIAL BUCKWHEAT PANCAKES
Categories: Diabetic, Quickbreads, Breakfast, Pancakes, Breadmaker
Yield: 6 servings

1/2 c All-purpose flour;
3/4 c Buckwheat flour;
1 ts Baking powder
2 ts Sugar substitute
1 lg Egg; beaten slightly
1 c Water
1 tb Margarine; Melted
1 ts Margarine; for cooking

Blend flours, baking powder, and sugar substitute in
bowl. Mix in egg, water, and melted margarine. Let
batter stand for 10 minuteats. Melt 1 teaspoon
margarine in a 10-in nonstick skillet over medium
heat. Drop batter by the tablespoonful onto hot
skillet. Allow pancakes to cook until bubbles form
around the pancakes. Thin remaining batter with
additional water if necessary. Turn pancakes over
with a spatula. Continue cooking until pancakes are
done. Place on heated dish and continue cooking until
all the pancakes have been prepared.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT
EXCHANGE

CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118;
Low-sodium Diets: This recipe is suitable.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess, R.D.,M.S. and Katharine Middleton

Brought by to you and Yours via Nancy O’Brion and her
Meal Master

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Hearty Pizza Hero

Recipe By : Van den Bergh Foods, Inc.
Serving Size : 8 Preparation Time :0:10
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 loaf French bread — split and toasted
—-Sauce—- — * see note
1/2 tsp olive oil
8 ozs mushrooms — sliced
1 c bell peppers — chopped
1/2 c onions — chopped
14 1/2 ozs crushed tomatoes
8 ozs no-salt-added tomato sauce
2 tbsps pizza seasoning
1 1/2 tsps salt
1 tsp granulated sugar
1 tsp oregano
1 tsp basil
1/4 tsp black pepper
—-Toppings—-
1/2 tsp olive oil
1 sm onion — sliced 1-inch thick
1 sm bell pepper — sliced 1-inch thick
10 slices low-fat bacon — cooked and crumbled
6 low-fat ham slices — sliced diagonally
5 slices fat-free swiss cheese singles
5 slices fat-free american cheese singles

Preheat oven to 425. To prepare sauce, heat oil in a skillet, cook
mushrooms, peppers, and onions until tender. Add crushed tomatoes, tomato
sauce, pizza seasoning, salt, sugar, oregano, basil, and black pepper.
Simmer all ingredients until bubbling or 15 minutes. Let cool and set
aside. In another skillet, heat remaining oil over medium heat. Cook
remaining onion and bell pepper until tender; set aside. Top both halves of
bread evenly with sauce. Then, top with cooked onion, bell pepper, bacon,
ham, and cheeses. Bake for 16 minutes or until cheese has melted.

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Per serving: 172 Calories; 5g Fat (26% calories from fat); 15g Protein; 16g
Carbohydrate; 20mg Cholesterol; 1556mg Sodium

NOTES : * A 14 ounce jar of pizza sauce may be substituted.

Crust:
1 cup vanilla wafer crumbs
1/2 cup finely chopped pecans
6 tablespoons unsalted melted butter
2 tablespoons sugar,
1/2 teaspoon cinnamon.
Filling:
1 1/4 cups peanut butter
8 oz cream cheese (at room temperature)
1 cup powdered sugar
2 tablespoons soft butter
1 1/4 cups heavy whipping cream
1 tablespoon vanilla
Glaze:
1/2 cup whipping cream
4 oz semi-sweet chocolate (I use chips).

Mix crust ingredients together and push into pie shell.

Mix peanut butter, cream cheese, sugar and butter.
In a separate bowl whip cream and fold in vanilla.
Fold whipped cream into the peanut butter mixture
and put into pie crust.
Refrigerate one hour or until semi-hard.

Bring cream to a boil and add chocolate.. Remove from heat
and stir until melted. Quickly cool and spread over pie.
Refrigerate a few hours.

Note: This pie is rich and can be cut into 16 pieces. Great for a
crowd.

Title: Peanut Butter Nuggets
Categories: Diabetic, Desserts, Cooky/bars, Low-fat/cal
Yield: 18 servings

2/3 c Corn flakes; cruched 1/2 c Peanut butter;
1/2 c Unsweetened coconut; 2 tb Liquid honey or corn syrup;
-shredded

Combine 1/2 cup corn flake crumbs, coconut, peanut butter and honey;
mix thoroughly. Measure out 2 tsp portions, shape into balls. Roll
in remaining corn flake crumbs. Chill until firm, store in covered
container in refrigerator.

18 nuggets, each serving 1 nugget 1/2 fruit veg. choice, 1 fat
oils choice 5 g carbohydrate, 2 g protein, 4 g fat, 64 calories

Source: Choice Cooking, Canadian Diabetes Association Shared by
Elizabeth Rodier 6/93

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Title: Deep Dish Pizza
Categories: Pizza
Servings: 6

56 oz Tomatoes
1 1/2 ts Salt
2 1/2 ts Sugar
3/4 ts Pepper
3/4 ts Basil
3 ts Oregano
5 c Shredded mozzarella
1 lb Mild Italian Sausage

Bake sausage in 400 oven about 20 min. Drain and set aside. Squeeze
tomatoes with hands or fork to remove all the juice. Mix seasonings into
squeezed tomatoes. Spread Mozzarella on top of dough. Place pieces of
sausage over cheese. Place tomato mix on top of sausage. Sprinkle with more
oreg. 450 15 min.

DOUGH: 2 pkgs. powdered yeast, 2/3 C. plus 4 tbsp. warm water, 3 C. flour,
1/2 C. olive oil, 1 tsp. salt. Dissolve yeast in warm water. Then mix all
the ingredients together. Knead for 5 min. Put dough in lightly oiled
bowl and cover. Let rise until doubled, about 1 hour. Divide dough into 2
pieces and place in oiled pans. Spread dough with fingers around bottom and
part way up sides of pans. If dough tears just pinch together. Place
toppings on dough. Bake 450 for 15 min on bottom of oven (gas) Second rung
from bott.(elec)

From: Deep Dish Pizza Pan Shared By: Pat Stockett

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