Israeli Wheat Berry Stew

Recipe By : McDougall vol. 2
Serving Size : 8 Preparation Time :0:00
Categories : Entree Stovetop
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
26 ounces marinara sauce
1 cup water (total 5 c. liquid)
1 1/2 cups great northern beans — soaked overnight
1 cup wheat berries
6 small potatoes — cut in half
2 green pepper — diced
1 large onion — sliced
4 cloves garlic — minced
5 teaspoons ground cumin
3 teaspoons turmeric
1/2 teaspoon ground black pepper

Rinse and drain beans. Combine beans, wheat berries, onion, garlic, spices and
liquid, bring to boil and simmer about 50 minutes. Add potatoes and green
pepper and simmer until tender, about 40 minutes.

Crockpot: combine all ingredients and cook 8-10 hours.

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Per serving: 246 Calories; 4g Fat (14% calories from fat); 11g Protein; 45g
Carbohydrate; 0mg Cholesterol; 660mg Sodium

Title: Strawberry Shake
Categories: Snacks, Syd’s book
Servings: 2

1 c Fresh Strawberries *
3/4 c Skim Milk
1/2 c Low Fat Yogurt
1 tb Light Brown Sugar
1/2 ts Vanilla Extract

* Strawberries should be rinsed and hulled. Frozen strawberries can be
used and should be thawed and drained.
~————————————————————————-
Place all ingredients in a blender bowl and process until smooth. Serve at
once. 133 calories per serving. From Syd’s Cookbook.

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Title: Charlie Trotter’s Roasted Garlic
Categories: Appetizers, Emeril
Yield: 2 heads

2 Garlic heads; unpeeled
1 1/2 c Milk
1 1/2 c Olive oil

Prehaet oven to 250 degrees F. Place garlic in a
small saucepan. Add the milk to cover, bring to a
boil, and simmer for 10 minutes. Put the garlic in a
small ovenproof container, add olive oil to cover, and
top with foil. Bake for 3 hours or until very soft.
Squeeze the cloves out and leave whole.

Source: Essence of Emeril, #EE2273, TVFN
Formatted by Lisa Crawford, 5/27/96

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Title: ROMA’S WHITE CHOCOLATE BREAD PUDDING
Categories: Desserts, Chocolate, Formatted, Puddings
Yield: 12 servings

——————————–THE PUDDING——————————–
6 c Heavy cream
2 c Milk, whole
1 c Sugar, granulated
10 oz Chocolate, white; broken
-into small pieces
4 Eggs
15 Egg yolks
1 Bread, French 24″ loaf

———————————THE SAUCE———————————
8 oz Chocolate, white; broken
-into pieces
1/2 c Heavy cream
1 oz Chocolate, dark; for garnish

Preheat oven to 275F.
In a large saucepan, heat the whipping cream, milk
and sugar over medium heat until the mixture just
begins to bubble around the edges but is not boiling.
Add the white chocolate pieces and stir until melted.
Remove from heat. Combine the whole eggs and the egg
yolks in a large bowl. Slowly pour the hot cream
mixture into the eggs in a steady stream, whipping the
eggs as you pour. Slice the bread 1 inch thick (Use
stale bread, or slice the bread then dry in a 275^
oven for about 10 minutes)
Place the bread in a pan measuring about 9 x 12
inches. Pour half the egg mixture over the bread. Use
your fingers to press the bread into the mix so that
it absorbs the liquid and becomes soggy. Pour in the
remaining mix. Cover the pan with foil and bake in a
350 degree oven for 1 hour. Remove the foil and bake
for an additional 30 minutes, or until the pudding is
set and top is golden brown. Make the sauce: Bring the
cream to a boil in a small saucepan. Remove from the
heat and add the white chocolate, stirring until
smooth and completely melted. Spoon over the bread
pudding.
To serve: You can either serve the bread pudding
warm, spooned right out of the pan and topped with the
sauce and grated chocolate, or prepare ahead of time
for a more polished presentation. Chill the bread
pudding until completely set and firm, about 6 to 8
hours. Loosen the sides from the pan with a knife and
invert the pudding onto a cutting surface. Cut into 6
squares, then cut the squares in half to make 12
triangles. Place the triangles on a cookie sheet and
heat in a 275^ oven for 15 minutes. Serve with sauce
and garnish with chocolate shavings.

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TRINITY SQUARE CAFE MOROCCAN TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 Onion, chopped
5 Cloves garlic, minced
1 cn Tomatoes (28 oz)
1 c Peanut butter
1 t Cumin
1 tb Hot pepper sauce
2 tb Cayenne
1 tb Chili powder
2 tb White vinegar
1 t Salt
1 t Pepper
1 tb Sugar
1/4 c Tomato paste
2 c Water

In a large sauce pan, heat oil and fry onion and
garlic until golden brown.
Place the tomatoes and their liquid in a bowl, and
crush the tomatoes with a potato masher or a spoon,
breaking them into small pieces. Add the tomatoes and
their liquid to the onions, reduce heat to very low,
add peanut butter, and stir until well combined.
Add cumin, hot sauce, cayenne, chili, vinegar, salt,
pepper, sugar, tomato paste and water, and stir until
well combined. Cook over low heat at a
bare simmering for 10 to 15 minutes, stirring
frequently. (This soup burns very easily, so keep the
heat low and don’t allow it to come to a full boil.)

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TIRAMISU – ITALIAN COFFEE TRIFLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheese Desserts
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg yolks
1/4 c Sugar
1/2 c Marsala wine
1/2 lb Mascarpone cheese
1 c 35% Real Whipping Cream
1/2 c Extra strong coffee, cold
2 tb Brandy
24 Dry Italian ladyfingers
6 oz Semisweet chocolate, finely
– chopped (approx 1 cup)

Ingredient notes: Orange liqueur or extra strong
coffee may be used in place of Marsala wine. Cream
cheese may be used in place of mascaroine cheese.
Orange liqueur or orange juice may be used in place of
brandy. Ladyfingers should be approx 4×1-inch size.
Plain cookies or cake may be used in place of
ladyfingers. 1. Make the filling by beating egg yolks
with sugar until light. Beat in Marsala. Cook gently
in a double boiler or in a stainless steel or glass
bowl set over a pot of simmering water. Cook gently,
stirring constantly, until thickened. Cool.
2. Beat mascarpone cheese until smooth and then slowly
beat in cooled custard.
3. Whip cream until light. Gently fold into cheese
mixture. Reserve. 4. Combine coffee with brandy.
Reserve. 5. Line an 8-inch baking dish or trifle bowl
with ladyfingers. (Do not worry if ladyfingers do not
fit exactly, break up extras and fit into spaces.)
Drizzle with half of the coffee mixture. Spread half
the filling over. Sprinkle with half the chocolate.
Repeat layers starting with ladyfingers, drizzling
with remaining coffee, spreading remaining filling
over ladyfingers and topping with chocolate. 6.
Refrigerate a few hours or overnight before serving.
Tiramisu can be frozen for up to one month.

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Title: NO-COOK APPLE RASPBERRY JAM
Categories: Desserts, Jams
Yield: 4 servings

3 c Fully ripe raspberries
1/2 c Finely ground peeled and
-cored apples
4 c Sugar
2 tb Fresh lemon juice
1 Pouch liquid fruit pectin

Thoroughly crush the berries, using a potato masher,
sieve half of the pulp to remove some of the seeds, if
desired; measure 1-1/2 cups of prepared berries; pour
into a large bowl. Add apples. Add sugar to bowl;
mix well; let stand 10 minutes. Add lemon juice and
liquid fruit pectin to bowl; stir for 3 mintes. ( A
few sugar crystals will remain) Ladle jam into clean
containers, leaving 1/4 inch headspace; cover with
tight fitting lids; let stand at room temperature
until set ( may take up to 24 hours) store in
freezer. Jam can be stored in the refrigerator if
used within 3 weeks. Makes 4-1/2 cups.

Origin: Appeal (quarterly publication for Overwaitea
Foods.) Shared by: Sharon Stevens.

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Title: Ed Debevic’s Coconut Cream Pie
Categories: Pies
Yield: 8 Servings

2.00 Eggs
1.50 ts Vanilla
Sugar
1.50 ts Flour
2.00 tb Cornstarch
Milk
0.75 c Half half
3.00 tb Unsalted butter
1.75 c Coconut
1.00 Baked pie shell
Whipped cream
Toasted coconut

Place eggs in mixing bowl and whisk 1 minute. Add vanilla and 1/4 cup
sugar and whisk until smooth. Add flour and cornstarch. Whisk until
smooth. Gradually add 3/4 cup milk, whisking until smooth. Set aside.
Place 1-1/2 cups milk and half half in stainless steel saucepan.
Add 1/2 cup plus 2-1/2 tablespoons sugar all at once, covering entire
surface. DO NOT STIR. Bring to boil. Gradually whisk in egg mixture.
Whisk in pan while bringing to boil. Continue to whisk and cook 20
seconds. Pour into mixing bowl and whisk in butter until melted. Fold
in coconut. Pour coconut cream mixture into Baked Pie Shell. Cover
pie crust completely>> with plastic wrap and refrigerate 2 to 3
hours. Peel off plastic and cut into wedges. Top with whipped cream
and toasted coconut.
As I say, “Have Mercy”! Glad to share this, Judy. Hope you do enjoy
it! FROM: PATRICIA STUART (BTFK39B)

MMMMM

Title: Taco Compuesto
Categories: Diabetic, Main dish, Meats, Vegetables
Yield: 4 servings

3/4 lb LEAN ground beef; 1/2 ts Seasoned salt; yak!!
1/2 c Onion; chopped 8 Taco shells;
2 tb Green chili peppers; diced 1 c Lettuce;
-canned 1 c Low-cal prosse cheese or;
1 cl Garlic; Part-skim mozzarella
cheese;
1 ts Chili powder; -shredded for either
1 1/2 c Tomato; chopped -a mixture of both
3 tb Italian Salad dressing; 1/2 c Taco sauce
-reduced-calorie;

In a large skillet cook ground beef, chopped onions, green chili
pepper; and minced garlic over medium heat till beef is brown. Drain
off fat. Stir in chili powder.

In a mixing bowl combine chopped tomato, Italian salad dressing, and
seasoned salt. ( Salt is Salt no matter what) Spoon beef mixture into
taco shells. Top with tomato mixture, shredded lettuce, shredded
cheese, and taco sauce. Makes 4 servings. Time 20 min.

Food Exchange per servings: 3 LEAN MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGE + 1 VEGETABLE EXCHANGE + 1 1/2 FAT EXCHANGES

FROM THE BETTER HOMES AND GARDENS DIABETIC COOK BOOK

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Cobblestone Bits

Recipe By : Bruce Seeds
Serving Size : 12 Preparation Time :0:15
Categories : Chocolate Desserts/Candy/Misc. Sweets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 12-oz. pkg. semisweet chocolate chips
1 12-oz. pkg. butterscotch chips
1 cup smooth peanut butter
1 10.5-oz. bag miniature marshmallows
1 cup saltled dry-roasted peanuts
butter — as needed

In a large microwave-safe bowl, combine chocolate and butterscotch chips and
peanut butter. Microwave at 70% for about 5 minutes, stirring every minute,
until thoroughly melted. Stir until smooth. Add marshmallows and peanuts.
Spread into a buttered 9×13″ pan. Cool at room temperature until set.
(Refrigerate to speed setting if desired, but return to room temperature
before cutting.)

YIELD: About 3 dozen 1 1/2 x 2″ pieces.

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