Title: Potato Salad Supreme (Vrg)
Categories: Veg-cook, Sept.
Yield: 6 servings

4 c Potatoes, chopped in
1/2 -inch cubes
1 c Broccoli flowerets, steamed
And cooled
1 c Peeled tomato wedges
1 c Celery, finely chopped
1/2 c Green onions, chopped
1 c Favorite salad dressing
(Nonfat or
Low-oil works best.)
Seasonings to taste
1/2 c Pitted ripe olives, sliced

Mix all ingredients in a large bowl, saving olives for garnish. Serves at
room temperature for best flavor.

Total Calories Per Serving: 237 Fat: 7 grams This article was originally
published in the September/October 1993 issue of the _Vegetarian_Journal_,
published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

—–

Title: Walnut Barley
Categories: Diabetic, Nuts/grains, Side dishes
Yield: 6 servings

1 c Pearl Barley; -mixed almonds and
hazelnuts
2 c Water Salt and pepper to taste
1 c Celery; 2 tb Minced fresh parsley;
1/2 c Walnut; chopped OR

Rinse barley under warm running water. Let drain. In a medium-size
saucepan, bring to a boil and gradually add barley. Cover and cook
20 to 25 minutes, Return barley to saucepan with celery, nut, salt
and pepper; heat through. Garnish with parsley.
Food Exchange per serving: 2 STRARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
CAL: 187; CHO: 0mg; CAR: PRO: 5g; SOD: 59mg; FAT: 7g;

SOURCE: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Elegant And Easy Gourmet Gefilte Fish

Recipe By : Cooking Live Show #CL8862
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds fish fillets (whitefish and pike — 1 1/2 pounds each)
4 medium bermuda onions — peeled and diced
— (about 2 pounds)
3 tablespoons vegetable or canola oil
4 large eggs
2 cups cold water
6 tablespoons matzah meal
1 tablespoon salt or to taste
2 teaspoons ground white pepper
2 tablespoons sugar
2 large carrots — peeled
parsley for garnish

Have your fish store grind the fillets or grind them yourself in a food
processor or meat grinder. Do not puree but fine grind. Saute the diced onions
in the oil until soft and transparent but not brown. Cool. In the bowl of an
electric mixer place fish, onions, eggs, water, matzah meal, salt white
pepper, and sugar. Beat at medium speed for 15 minutes. Grate in the carrots
and mix well. Pour the mixture into a greased 12-cup bundt pan. Smooth the top
with a spatula and bake in a preheated 325 degree oven, for 1 hour in a larger
pan filled with 2 inches of water. Cover with aluminum foil and continue
baking for 1 hour or until the center is solid. Cool for 5 minutes and then
invert onto a flat serving plate. Refrigerate for several hours or overnight.
Slice as you would for a torte and serve as an appetizer, garnish with
parsley.

Yield: 20 appetizer servings

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Title: SHRIMP AND ASPARAGUS SALAD
Categories: Salads, Fish, Asparagus
Yield: 4 servings

1 lb GREEN OR PURPLE ASPARAGUS
1 lb Cooked, pealed cleaned
1/2 c Chopped red bell pepper
1/4 c Finely chopped parsley
1/2 ts Celery seed
1 tb Prepared horseradish
1 x Endive or Green leaf lettuce
4 ea Lemon wedges
1 x TRIMMED CUT IN 1/2 "Pieces
1 x Shrimp………………
1 c Mayonnaise (not salad dressg
1/2 ts Freshly ground white pepper
1/2 ts Salt
1/4 c Freshly squeezed lemon juice
2 ea Hard-cooked eggs, diced

Cook green asparagus in boiling salted water until barely tender,
about 1 minute. If purple asparagus is tender, don’t cook at all.
In mixing bowl, combine asparagus, shrimp and bell pepper. In
another bowl, mix mayonnaise, parsley, pepper, celery seed, salt,
horseradish and lemon juice; stir into shrimp mixture. Spoon onto
endive or lettuce; sprinkle with eggs and garnish with lemon wedges.

MMMMM

Title: Tsourekia- Greek Easter rolls
Categories: Breads, Yeast, Ethnic
Yield: 3 dozen

2 pk Dry yeast
1 c Warm milk
1/2 lb Butter
1 c Sugar
6 Eggs
2 1/2 lb Flour

Dissolve yeast in the warm milk until foamy. Meanwhile
beat butter and sugar together quite well. beat in
eggs.Mix in the dissolved yeast. then mix in the
flour, adding enough to form a non sticky dough,
kneading smooth and elastic. Cover dough in bowl and
let rise double. Punch down and shape into desired
rolls. Let rise puffy. Bake 350 for 10 minutes than
325 until golden and done, another 15 minutes or
so.Note: dough can also be shaped into loaves if
desired. Recipe may be cut in half easily.

—–

1 cup red lentils
1 can vegetable stock
1 cup chopped onion
1 can diced tomatoes
1 can diced green chilies
1 tsp. chili powder
1/4 tsp. ground cumin
1/2 cup grated fat-free cheese
2 tbsp. chopped cilantro

Combine all ingredients except cheese and cilantro in 1-1/2 qt. coverable
microwave-safe dish. Microwave, covered, on HIGH 18-20 mins. Carefully
remove cover and stir; sprinkle with cheese, cover and let stand 20 mins.
Garnish with cilantro. (Haven’t tried this yet; it was in my local
newspaper yesterday and sounds very appealing.)

2 onions 1/3 c. brown rice
2 carrots 1 cup red lentils
2 potatoes 1 tomato
10 cups water 1 tsp. dried mint
Salt pepper to taste
Put finely chopped onions in a pan with your favorite sauteing liquid and
stir for 4-5 minutes on medium heat. Add chopped carrots and 2 cups of hot
water and bring to a boil. Add chopped potatoes and another 2 cups of hot
water. Add the rice and lentils with 2 cups of hot water and stir steadily.
Add chopped tomato, salt and black pepper, and the remaining water. Cover
and cook over low heat for approximately 30 minutes until tender. Stir
occasionaly. Before removing from the heat, add mint.
Cal. 113; Protein: 5.71 g; Carb: 20.88 g; Fat: 1.17 g – 9% cff (calculated
with 2 tsp olive oil); Sodium: 14.68 mg; Dietary Fiber: 1/2 g; Soluble
Fiber: .39 g; Insoluble Fiber: 2.45g.

Title: Portuguese Biscuits
Categories: Breads, Portuguese
Yield: 36 Servings

1/4 c Butter
1 1/4 c Sugar
3 Eggs
3 1/2 c Flour
3 ts Baking Powder
1 ts Salt

Cream butter and sugar until light and fluffy. Cream the eggs one at a
time. Add flour, baking powder and salt; 2 tablespoons at a time until all
used up. Dough should be quite stiff, make walnut sized balls and roll into
a 6 inch rope the size of a pencil. Make a ring on a lightly greased baking
sheet, sealing the edges together. Bake in a preheated 350oF oven 20-25
minutes until light brown. Makes 2/-3 dozen.

Source: “The Yankee Kitchen” 03-30-93 (#5) [Louise]

—–

Title: DOG BISQUITS
Categories: Pet food
Yield: 24 servings

3/4 c Hot water or meat juices
1/3 c Margarine
1/2 c Powdered milk
1/2 ts Salt
2 ts Sugar
1 Egg; beaten
3 c Whole wheat flour

Pour hot water or juice over margarine. Add powdered milk, salt,
sugar, and egg. Gradually add flour, about 1/2 C. at a time till you
have a stiff dough. Knead 3-4 minutes. Roll out 1/2″ thick and cut
into shapes. Bake in 325 degree oven for 50 minutes. P.S. I use a
food processor with plastic blade.

MMMMM

WHOLE WHEAT IRISH SODA BREAD (LARGE LOAF)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BETTIE COOPER VGXB82A
1 1/2 c Bread flour
1 1/2 c Whole wheat flour
1 1/3 ts Salt
1 1/3 tb Butter
2/3 c Raisins
1 1/3 ts Baking soda
1 1/3 c Buttermilk
2 2/3 tb Caraway seeds
2 ts Yeast

The only difference besides the whole wheat flour, is that this
recipe has no sugar at all…wonder why!? My Panasonic machine has a
setting for making Whole Wheat Bread and this recipe is for making
the Whole Wheat Irish Soda Bread that I tried yesterday. It was a
big hit!! BETTIE COOPER (VGXB82A)

– – – – – – – – – – – – – – – – – –