This is a modification of a recipe that originally
ran in Prevention magazine. I hope you like it as well as I did.

Black-Eyed Peas and Carrots with Basil Dressing

(The original recipe called for Tarragon, but I don’t like Tarragon, and so I
used Basil. However, if you like Tarragon, that is the herb originally called
for :-). )

1 1/3 cups dried black-eyed peas, soaked overnight
1 bay leaf
1 thick slice onion
1 sprig fresh basil
1 clove garlic, lightly crushed
1/4 c. + 1 1/2 Tbs. white-wine vinegar
3 1/2 Tbs. lemon juice
2 Tbs. minced fresh basil (or more, if you like basil)
1 Tbs. snipped chives
1/4 tsp. ground black pepper
2 cups diced carrots
1/2 cup diced green peppers
1/2 cup diced red onion

1. Drain the black-eyed peas and transfer them to a 3-quart saucepan. Add the
bay leaf, onion slice, basil sprig, and garlic. Add about 8 cups of cold
water. Bring to a boil. Simmer uncovered over medium heat, stirring
occasionally, for about 1 hour or until the peas are tender.

2. In a large bowl, whisk together the vinegar, lemon juice, minced fresh
basil, chives, and black pepper. Set aside.

3. While the peas are cooking, blanch the carrots in boiling water for 3
minutes, or until crisp. Drain and add to the bowl with the dressing. Stir
well and set aside.

4. When the peas are tender, drain and discard the bay leaf, onion, basil, and
garlic.

5. Combine peas and carrots and stir lightly to blend. Add the green peppers
and red onion. Toss well. Serve chilled or at room temperature.

Serves 6.

Broccoli-Cauliflower Tetrazzini

Recipe By : Best Recipes, June 1993
Serving Size : 6 Preparation Time :1:00
Categories : Meatless Main Dishes One-Dish Meals
Pastas Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces spaghetti, broken into thirds — cooked as directed
1 16-oz pkg. frozen broccoli, cauliflower and carrots — cooked
as directed
2 tablespoons butter or margarine
3 tablespoons flour
2 cups milk
1 teaspoon instant chicken bullion
1/4 teaspoon dried thyme
1/2 cup Parmesan cheese — grated
dash pepper
1 4.5 oz. jar sliced mushrooms — drained
2 tablespoons Parmesan cheese — grated
vegetable cooking spray

Preheat oven to 400F.

Drain cooked spaghetti, rinse with hot water, and set aside, keeping warm.
Drain and set aside cooked vegetables.

Spray 9 x 13″ pan. In medium saucepan, melt butter or margarine; stir in
flour until smooth. Gradually add milk; blend well. Cook over med heat 6 –
10 min or until mixture thickens and boils, stirring constantly. Stir in
bullion, thyme, 1/2 cup Parmesan cheese, and pepper. Spoon cooked spaghetti
into prepared baking dish. Top with cooked vegetables and mushrooms. Pour
milk mixture over vegetebles; sprinkle with 2 tablespoons Parmesan.

Bake 15 – 20 min or until mixture is thoroughly heated and bubbling around
the edges.

– – – – – – – – – – – – – – – – – –

Reduced Fat Pumpkin Pie

Recipe By : Eagle Brand Sweetened Condensed Milk Label
Serving Size : 8 Preparation Time :0:00
Categories : Holiday Low-Fat
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea pie crust (9 inch) — unbaked
15 oz canned pumpkin
14 oz fat-free sweetened condensed milk
4 ea egg whites
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp salt

Preheat oven to 425 F.

In mixer bowl, combine all ingredients except pastry shell; mix well.
Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to
350 F., bake 25 to 30 minutes longer or until knife inserted 1 inch from
edges comes out clean. Cool. Garnish as desired. Refrigerate
leftovers.

– – – – – – – – – – – – – – – – – –

Title: Crock Pot Stuffed Peppers
Categories: Crock pot, Meats
Yield: 1 servings

6 8 small green and/or red
-peppers (tops removed and
-seeded)
1 10 oz. pkg. frozen corn
1 lb Ground chuck (browned and
-drained)
1 8 oz. can tomato sauce
1/4 t Salt
1/2 t Garlic salt
1/4 t Pepper
1 c Shredded cheese (I use
-Cheddar or Swiss)
1/2 t Worcestershire sauce
1/4 c Chopped onion
2 T Ketchup

Wash peppers and drain well. Combine all remaining ingredients
*except* ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full.
Pour 3 T water in crock pot. Arrange stuffed peppers in crock pot.
Pour ketchup over top of peppers. Cover and cook on low 7-9 hours or
high 3-4 hours. Shared by Sonya Whitaker From: Pat Stockett Date:
01-07-95

MMMMM

Tagliatelle with Salmon and Horseradish Sauce

Recipe By : Tip magazine
Serving Size : 2 Preparation Time :0:20
Categories : Pasta* Main courses, fish*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
150 grams tagliatelle, green
2 moten salmon steaks (cross-sections) — 150g each
salt and pepper, to taste
1 package cream cheese (100g) — cut in pieces
1 deciliter milk
1 teaspoon horseradish
1/2 teaspoon dill

Cook the pasta according to instructions.

Poach the salmon in simmering, salted water, for about 10 minutes,
until just done.

In another pan on low fire, stir the milk and cream cheese until the
cheese has melted and the sauce is smooth.
Bring the sauce just to a boil and remove from the heat.
Stir in the horseradish and dill.

Remove the skin and any bones from the salmon and cut the flesh into
bite-sized pieces.

Divide the pasta on two plates; top with salmon and sauce.

Lekker with spinach.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serves 2.

Title: TEAL OR POULE D’EAU GUMBO
Categories: Stews, Creole
Yield: 1 Servings

MMMMM—————————-ROUX———————————
3 tb Shortening
1 lg Onion
2 tb Flour
2 Toes garlic
1 Bay leaf
1 pn Thyme
Parsley
Salt and pepper to taste

MMMMM—————————GUMBO——————————–
2 Poules d’eau or teal; up to
-3
Shortening for sauteing
2 Dozen oysters with water
-(optional)
4 c Water; up to 6
File powder
Cooked rice

Add flour to shortening. Cook over low heat. Stir constantly, to avoid
scorching, until very brown. Add onions, garlic, bay leaf, thyme,
parsley, salt and pepper.

Skin poule d’eau or teal, wash, cut up, salt and pepper. Fry lightly
and set aside. Make basic roux, add poule d’eau or teal and water.
Simmer for about two hours or until tender. If using, add oysters and
oyster water (be sure and pick over them by hand for pearls and bits
of shell, and strain the water.) Add file individually when ready to
serve. Serve over rice.

Note: do not add file to a rapidly boiling pot or it will string (file
means thread). If you wish to season the entire pot, bring the
temperature down to a bare simmer, remove some liquid, let it cool
and stir in the file; then stir the mixture back into the pot. Do not
bring it to a rolling boil again.

from “New Orleans Lenten Recipes: A Multi-Ethnic Sampling” by Elaine
Abboud Mowad and Jean Sarrazin Sears, published in 1970 by the
Louisiana Folklore Society. The booklet contains recipes passed down
from generation to generation by word of mouth.

printed in The New Orleans Times-Picayune, March 2, 1995

MMMMM

Title: LOBSTER VINAIGRETTE
Categories: Sauces, Salads, Seafood
Yield: 1 servings

1 lb Lobster shells
-(or a little more)
1 c Fish stock
-=OR=- Bottled clam juice
1/2 c Wine or malt vinegar
1 Egg yolk
1/2 c Salad oil

BREAK UP the lobster shells and place them in a 375F oven to roast for 30
minutes. Transfer shells to a pot, add stock and vinegar. Cover and cook
over medium heat for 30 minutes. Remove and discard the shells and reduce
the liquid until 1/3 cup remains. Pour the liquid into a bowl and chill.
Add egg yolk to the chilled liquid, then beat in the oil.
Makes 2 Cups
MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

—–

Garbanzo Bean Soup

Recipe By : FRESH FROM THE FREEZER by Michael Roberts
Serving Size : 9 Preparation Time :0:00
Categories : Beans Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 C dried garbanzo beans
3 T olive oil
1 large onion — finely diced
1 small carrot — finely diced
1 stalk celery — finely diced
9 C broth
1/4 C fresh lemon juice
To serve:
2/3 C sour cream
3 T chopped fresh dill

Supposedly serves 9, what an odd number to see in the servings…
1. Place the garbanzo beans in a bowl, cover with 3 inches of water and
soak for at least 8 hours or up to 10. Or for a quick cooking method,
cover beans with boiling water and set aside to cook for 1 hour, then
continue with the recipe.

(What a lot of fuss..no wonder folks don’t use dry beans….the easiest way
is to soak your beans one night (in the fridge in warm weather so they don;t
ferment), pour off the cooking water, dump into crock pot, cover with
water, can add a piece of kombu, a sea veggie, and cook on low all day.
drain, and freeze in freezer bags in use sizes (1 C, 2 C etc). To use, take
the bag out and dump into soup pot with everything else.)

2. Place oil in a 2 qt soup pot over med heat add onions and cook for 5
min, Add carrots and celery and cook another 5 mint.

(Again I wouldn’t bother, I’d swipe out the bottom of the pot with my trusty
pastry brush and a little bit of oil, add the stuff and cook gently till
softened)

3. Add the drained beans and 6 C broth. Cover, raise heat to high and
bring to a boil. Reduce heat to low and cook covered for 1 1/2 hours.

(This is too much like work…I’d dump it into a crockpot and forget about
it for a few hours)

4. Puree

5. Combine the puree, remaining 3 C broth and lemon juice in a 1 qt pot,
Cover, bring to boil;l then reduce the heat. Simmer for 5 minutes. Place
a dollop of sour cream ( I’d use non fat plain yoghurt but one could use
fat free sour cream, I suppose) in each soup bowl, sprinkle with dill and
pour hot soup into the bowls.

To freeze: Allow the pureed beans to cool to room temp. Refrigerate until
thoroughly chilled then freeze up to 6 months. To serve, defrost and finish
as in Step 5.

of course, I’d put garlic into this soup or serve it with Garlic Bread by
the Empress of Garlic and a salad.
Comments by Gloriamarie

Crockpot Sweet and Sour Chicken

Recipe By : =

Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Chicken
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Celery — chop
1 Green pepper — chop
1 Med Onion — quartered
4 tablespoons Tapioca — quick-cooking
4 Chicken breasts- boned — cut
8 ounces Pineapple chunks unsweetened
1/3 cup Dark brown sugar — packed
1/3 cup Red wine vinegar
1 tablespoon Soy sauce
1/4 teaspoon Garlic powder
1/4 teaspoon Ginger — ground
Rice — hot cooked

CROCKPOT: Put vegs.in bottom of crockpot. Sprinkle tapioca over vegetables.
Place chicken atop vegs. Combine all other ingreds. except rice in a small
bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10
hours. Before serving make rice. Serve over rice. Leftovers can be reheated
in microwave. OVEN: Put vegetables in bottom of a greased pan. Sprinkle
vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except
rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in
300 deg. oven for 2 hours. Before serving make rice. Serve over rice.

– – – – – – – – – – – – – – – – – – =

Title: Diabetic Banana Pudding Splits
Categories: Diabetic, Desserts, Fruits, Chocolate
Yield: 1 servings

1 c Plain low-fat yogurt 1/2 oz Pistachios,coarsely
1 pk Chocolate pudding mix, -chopped
-low-fat (4) 1/4 c Thawed dairy whipped
2 Medium bananas, peeled -topping
1/2 ts Lemon juice 4 Bing cherries, fresh*

* If bing cherries are not available, use 4 maraschino cherries.
In blender,process yogurt on high speed for 30 seconds, add pudding
mix and process 1 minute, scraping down sides of container as
necessary. Cut each banana into 6 diagonal slices and sprinkle with
lemonjuice. Arrange 2 banana quarters into each of 4 goblets or
dessert dishes, top with 1/4 pudding mixture. Sprinkle each portion
with 1/4 of the pistachios, then top each with 1 tablespoon whipped
topping and 1 cherry.

MMMMM