Title: Green Red Tomato Salad
Categories: Salad/dress, Vegetables
Yield: 4 servings

3 lg Green tomatoes*
3 lg Red-ripe tomatoes
1 md Red onion
3 tb Fresh basil, chopped

MMMMM————————–DRESSING——————————-
1 lg Garlic clove, finely chopped
1/2 ts Salt
1/8 ts Freshly ground pepper
2 tb Lemon juice
3 tb Wine vinegar
1/2 c Olive oil
1/2 ts Ground cumin

*Pick the green tomatoes just before they begin to ripen red. Cube
green and red tomatoes. Cut onion into thin slices and separate into
rings. Combine tomatoes and onions in a salad bowl with the chopped
basil. Combine the dressing ingredients, mixing well. Add dressing
to salad and toss. Let set about 30 minutes to blend flavors.
Delicious with BBQ!

MMMMM

Title: Family-Favorite Oatmeal (Lf)
Categories: Diabetic, Low-fat/cal, Breakfast, Fruits
Yield: 6 servings

3 c Hot cooked oatmeal; -cut into small chunks
1/4 c Light brown sugar; 1/3 c Raisins;
1 ts Cinnamon; 2 tb Walnuts; or pecans, chopped
1 md To large apple; at room temp

MMMMM————————PER SERVING—————————–
2 7/8 x *gm Total Fat 4 x *gm Fiber
3/8 x *gm Sat Fat 7 x *mg sodium
171 x *Cals

Stir brown sugar and cinnamon into cooked oatmeal. Add apple chunks,
raisins, and chopped nuts. Serve hot.

From One Meal At A Time by Martin Katahn

Food Wine RT [*] Category 7, Topic 8 Message 358 Sat May 29, 1993
A.ENGLISH [Al DianeE] at 23:13 EDT

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

Assemble a bunch of vegetables and trimmings. I use carrots, celery,
bell peppers, garlic, onions. Chop into big chunks. Don’t be neat,
nobody will see this. Add about 1/2 cup of water to the bottom of the pan.
Roast in the oven until everything is dark brown. (about 300 – 350 degrees)
Transfer to top of stove, changing pans if you have to. Cover vegetables
with water, and use some water to disolve brown solids in roasting pan.
Cook until the vegetables are really really soft. I usually try and mash
them a little also. Strain out the vegetables. Continue cooking the stock
until it is very dark. Vegetable stock is much more delicate than meat stock,
so it needs more reducing. IMHO. When it looks like a really good French
onion soup, it’s done. Refrigerate and use as needed.

Date: Fri, 03 Feb 95 08:39:21 PST
From: jrg14@cornell.edu (Janice R. Gordon)

Breakfast burritos

This morning’s breakfast got my husbands attention, he really liked it, so
I will share.

1 medium zuchinni, sliced
1/4 lb (or so) mushrooms, sliced
1 bunch green onions, sliced
1 4 ounce carton liquid fake eggs
1/2 cup non fat cottage cheese
tortillas (optional)

“saute” mushrooms and zuchinni in nonstick skillet, add gr onion, and heat
through, pour in the egg stuff and cook until nearly set, add the cottage
cheese and heat through, mixing well.

I made this into breakfast burritos, but would be good to eat as is, too.

TOMATILLO CHICKEN ENCHILADAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Coarsely shredded chicken or
-turkey
3 c Grated Monterey Jack
-cheese (divided)
1 To 2 (4-oz) cans chopped
-green chilies
1 1/2 ts Dried oregano leaves
Salt and pepper to taste
Vegetable oil
12 To 18 corn tortillas
-(depending on size)
Tomatillo sauce (recipe
-follows)
1 To 1 1/2 cups sour cream

Chopped cilantro, tomatillo slices and lime slices for
garnish

In a large bowl, mix chicken, 2 cups cheese, chilies
and oregano. Season with salt and pepper; set aside.
In a large skillet, heat 1/2 inch oil over medium-high
heat. When oil is hot add one tortilla at a time; cook
turning once, just until limp (about 10 seconds). Drain
on papper towels. While tortillas are warm, spoon
about 1/4 to 1/2 cup chicken mixture down the center
of each; roll tortillas to form enchilada. Set
enchiladas seam side down, in a 9-by-13-by-2-inch
baking dish, or to medium-sized baking dishes. (at
this point enchiladas may be covered and refrigerated
until the next day.) Cover enchiladas with foil and
bake in a 350 oven for 15 minutes until hot in the
center (cook 30 minutes if they were refrigerated).
Uncover and top with remaining cheese. Bake,
uncovered, until cheese melts, about 10 minutes. To
serve, spoon warm tomatillo sauce on each plate. Set
enchiladas on top of sauce. Spoon sour cream on top
and garnish.

Tomatillo Sauce

1/3 cup salad oil 2 medium onions, chopped 1 to 2 cans
chopped green chilies 1 cup chicken broth 1 (28-oz
can) tomatillos 3 T lime juice 2 t each: dried oregano
leaves and sugar 1 t cumin Salt to taste

Heat oil in a 3 to 4 quart pan over medium-high heat.
Add onions and cook stirring often, until soft, about
10 minutes. Stir in green chilies, chicken broth,
tomatillos, lime juice, oregano, sugar and cumin.
Bring to a boil reduce heat and simmer uncovered,
stirring occasionally, 25 minutes. Whirl sauce in a
blender. until smooth. Season with salt. Serves 6 to 9.

– – – – – – – – – – – – – – – – – –

1 lb. leeks
1/2 lb. butter
1 c. flour
1 qt. chicken stock or 4 bouillon
cubes
1 qt. half and half
1 tsp. salt
1/4 tsp. pepper
Clean leeks and cut into 1/2″ pieces. Steam in 1/2 cup water
until tender. Do not drain. Set aside. Melt butter in saucepan.
Add flour to make a roux. Cook 2 to 4 minutes. Add chicken stock,
stirring with wire whip, bring to boil. Turn heat on low and add
remaining ingredients. Do not boil. Add 1 cup diced, cooked
potatoes and 1 cup diced, cooked ham, if desired.

EASY MACARONI SALAD

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
1 c HELLMAN’S REAL MAYO.(Best Ma
8 oz COOKED ELBOW MACARONI,DRAINE
2 tb VINEGAR
1 c SLICED CELERY
1 tb PREPARED MUSTARD
1 c CHOPPED GREEN OR RED
PEPPER
1 t SUGAR
1 t SALT
1/4 c CHOPPED ONION
1/4 ts PEPPER

IN A LARGE BOWL,STIR
MAYONNAISE,VINEGAR,MUSTARD,SUGAR,SALT,AND PEPPER UNTIL
SMOOTH.ADD MACARONI,CELERY,GREEN PEPPER,AND ONION;TOSS
TO COAT WELL.COVER.REFRIGERATE AT LEAST TWO HOURS TO
BLEND FLAVORS.MAKES FIVE CUPS

– – – – – – – – – – – – – – – – – –

Title: ROUTE 19 SHRIMP CHOWDER
Categories: Shrimp, Soups
Yield: 3 quarts

1 lb Unpeeled medium-size fresh
– shrimp
3 tb Butter or margarine
3 tb All-purpose flour
1 tb Curry powder
2 c Chicken broth
2 Bottles clam juice (8-ounce
– each)
2 c Half-and-half
4 md Baking potatoes, peeled
– coarsely chopped (4 cups)
1 lb Grouper or Amberjack fillet
– cut into bite size pieces

Peel and devein shrimp; set aside.

Melt butter in a large Dutch oven over low heat; add flour and curry
powder, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add chicken broth, stirring until smooth. Add clam juice,
half-and-half, and potato; stir well. Bring to a boil; reduce heat,
and simmer uncovered, 20 minutes or until potato is tender.

Add shrimp and fish to soup mixture; cook 5 to 6 minutes or until
shrimp turn pink. Serve immediately.

—–

Title: Layered Taco Salad
Categories: Vegetarian, Salads
Yield: 4 Servings

1 cn Black beans (15oz); rinsed
-and drained
4 c Shredded iceberg lettuce
1 md Tomato; seeded and chopped
1 1/2 c Shredded cheddar or Monterey
-jack cheese
1/4 c Sliced pitted black olives
1/4 c Green onion
1 ct Frozen avocado dip; thawed
1/2 c Dairy sour cream
1 cn Chopped green chili peppers
-(4oz); drained
1 tb Milk
1 cl Garlic; minced
1/2 ts Chili powder
Chopped tomato (opt)
2 c Coarsely crushed tortilla
-chips

In a 2 1/2-quart glass salad bowl layer, black beans,
lettuce, tomato, cheese, olives and onions.
For dressing, in a medium bowl stir together avocado
dip, sour cream, chili peppers, milk, garlic, and
chili powder. Spread over top of salad. If desired,
sprinkle with chopped tomato. Cover the surface with
plastic wrap and chill for 2 to 24 hours.
Before serving, toss salad together and serve over
crushed tortilla chips.

Per serving: 561 cal; 24g pro, 37g carb, 40g fat

Source: Cooking for Today, Vegetarian Recipes, 1993
Better Homes and Garden
format by Lisa Crawford

—–

Title: SLOPPY JOES (HESS)
Categories: Diabetic, Meats, Main dish, Kids, Vegetables
Yield: 6 sweet ones

1 ts Salt;
1 lb 85% lean beef; ground twice;
1/4 c Onion; finely chopped
3/4 c Celery with leaves; finely
-chopped
1/4 c Green pepper; chopped
1/2 ts Lemon rind; grated
1/4 c Catup;
3/4 c Beef broth;
1/2 ts Dry mustard;
1 ts Worcestershire sauce;

Add salt to meat. Turn into a large dry, cold frying
pan. Stir over medium heat with a large kitchen fork
(not a spoon) until meat changes color all over,
pouring off any liquid fat as it collects. Add onion,
celery, and green pepper. Stir and cook 1-2 minutes.
Combine all remaining ingredients; add to meat and mix
well. Bring to a boil, cover, reduce heat to low, and
let simmer gently for 15-20 minutes, stirring
fredquently, until cooked and well mixed.

Food Exchanges per serving: 2 MEDIUM-FAT MEAT
EXCHANGES + 1 VEGETABLE EXCHANGE. When served on WHOLE
HAMBURGER BUN, ADD 2 STARCH EXCHANGES; CAL: 165; CHO:
4g; PRO: 15g; FAT: 9g; SOD: 589; CHO: 47mg; Low-sodium
diets: Omit salt. Use low-sodium catup and unsalted
beef broth,

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

—–