SAUTEED OKRA TOMATOES CORN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Okra, stems and tips
-removed
3 lb Tomatoes, skinned and seeded
8 Ears fresh corn
-OR
4 c Frozen corn kernels
2 tb Unsalted butter
2 tb Safflower oil
4 c Onions, coarsely chopped
1 tb Salt or to taste
Freshly ground pepper

This classic Southern combination is from “Lee
Bailey’s Country Weekends” (Clarkson Potter).

1. Cut okra into 1/4″ rounds, discarding tops. There
should be about 6 cups.

2. Put tomatoes in stainless or enameled pan and cook
slowly for half an hour. Do not scorch. Drain any
liquid. There should be about 2 cups.

3. Cut corn from cob with sharp knife or defrost
frozen corn.

4. Heat butter and oil in a skillet. Add okra and
onions. Cook until onions are wilted and okra has
begun to brown at edges, 10-15 minutes. Turn often,
add reduced tomatoes and salt, and cook 5 minutes.

5. Add corn and cook 3-4 minutes. Season to taste.

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GRAPE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c AM Blue Cornmeal
1 c AM Whole Wheat Pastry Flour
2 ts Non-alum baking powder
1/4 ts Sea salt (optional)
1/4 ts Nutmeg
1/2 c Chopped nuts
1 Egg — beaten or egg
replacer
1 tb AM Unrefined Vegetable Oil
3 tb Natural sweetener
1/4 c Plain yogurt
1 1/4 c Grape juice
1 t Lemon extract

Combine dry ingredients, and mix in nuts. In a
separate bowl, mix liquid together, then combine with
dry ingredients. Batter will seem thin but it will
thicken. Pour batter into 12 oiled muffin tins, 2/3
full. Bake at 425 F. for 15 minutes. Cool before
serving. This recipe can also be used to make
pancakes.

Source: Arrowhead Mills “Blue Cornmeal Recipes”
tri-fold Reprinted by permission of Arrowhead Mills,
Inc. Electronic format courtesy of: Karen Mintzias

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APPLE FILLED SQUASH HALVES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Hamburger
Meats Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Acorn Squash — Md
1 lb Lean Ground Beef
1 1/2 ts Salt
1/2 ts Cinnamon
2 c Apples — Pared Chopped,2 Lg
1/4 c Raisins
1 x Salt
4 tb Brown Sugar — Packed
2 tb Margarine Or Butter — Melted

Heat the oven to 400 degrees F. Cut each of the squash in half and remove
the seeds and fibers. Place the squash, cut sides down, in an ungreased
baking pan. Then add water to the depth of 1/4-inch and bake, uncovered,
until the squash is tender, about 30 to 40 minutes. While the squash is
baking, cook and stir the meat in a large skillet until it is brown.
Drain off the excess fat. Remove the skillet from the heat and stir in
the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart
apples and the raisins. When the squash is cooked, turn them so that the
cut side is up and remove them to a platter. Drain off any remaining
liquid in the pan and dry. Scoop out the pulp from the acorn squash,
making a shell that is 1/4-inch thick all the way around. Season the
shells with salt to taste. Mash the pulp and mix in the meat mixture.
Return to the shells, piling them full and sprinkle with 1 tb of brown
sugar on each. Drizzle with the melted butter. Bake uncovered until the
apple is tender, about 20 to 30 minutes. Serve hot.
NOTE:
You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of
bulk pork sausage for the 1 lb of lean ground beef.

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PEANUT BUTTER CHIFFON PIE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Sugar
2 teaspoon Unflavored gelatin
1/2 teaspoon Nutmeg
1/4 teaspoon Salt
1 cup Water
1/2 cup Peanut butter
2 Egg yolks — slightly beaten
1 teaspoon Vanilla
2 Egg whites
2 tablespoon Sugar
1/2 cup Whipping cream
1 Fully ripened banana (opt.)
1 9″ baked pastry shell — cooled

Mix first 4 ingredients together.Slowly,add water to peanut butter. Blend
until smooth;stir in the egg yolks.Add the gelatin mixture.Cool and stir
until mixture thickens slightly.Add vanilla and chill until partially
set.Beat egg whites to soft peaks,add 2 tbsp. sugar beating to stiff
peaks;fold into first mixture.Whip cream until stiff and fold into pie
mixture.Slice banana,if desired,into pastry shell and top with the
filling.Garnish with globs of whipping cream with a slice of banana in each
glob.

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White Salsa Dip

Recipe By : The Junior League of Kansas City, Missouri
Serving Size : 4 Preparation Time :0:00
Categories : Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup mayonnaise
1 Cup sour cream
juice of 3 limes
4 Cloves garlic — crushed
1 1/2 Cups fresh cilantro — finely chopped
1 6-Oz Can pitted black olives — drain and coarsely c
1 1/2 Cups scallions — finely chopped
5 Tsp hot pepper sauce — or to taste
salt and white pepper — to taste

Instructions:
————-
In a medium bowl, combine mayonnaise and sour cream. Add lime juice,
garlic, cilantro, black olives, scallions, hot pepper sauce, salt and
pepper. Taste and adjust seasonings if desired. Chill until serving.
Serve with blue corn tortilla chips.

From: rec.food.cooking – soc1071@vx.cis.umn.edu (Elisabeth)

From: Above Beyond Parsley, Food for the Senses
presented by The Junior League of Kansas City, Missouri

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NOTES : Mastercook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com or garhow@aol.com

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Tournedos de Filet Mignon Cordon Bleu No. 666 Yields 4 Servings

4 8 oz Filets, 2″ thick 2 Tbls Clarified Butter
4 slices Bacon, Thick 1/2 Cup Bearnaise Sauce
4 Slices Swiss Cheese
4 oz Prosciutto

Preheat the broiler.
Cut a slice in upper surface of each fillet, near the edge, to form a pocket.
Stuff one slice of swiss cheese and * of the Prosciutto into each pocket.
Use a toothpick to secure the pocket closed.
Wrap one slice of bacon around the edge of each fillet.
Saute on both sides in clarified butter until lightly browned.
Place on a baking sheet and put in the broiler about 4″ under the heat.
Broil about 4 minutes per side.
The fillets should be well browned on the outside but rare in the center and
the cheese should be completely melted.
The Bearnaise Sauce should either still be warm from preparation or it should
be gently warmed before using.
Place fillets on hot dishes and pour a generous amount of Bearnaise sauce over
each.

Title: PORK SHAU MAI (DUMPLINGS)
Categories: Chinese, Pork
Yield: 6 servings

3/4 lb Pork loin
1 1/3 oz Pork fat
4 Black mushrooms
-(pre-softened)
1 Precooked bamboo shoot
1 1/2 tb Cornstarch
1 tb Cooking wine
1/2 tb Sesame oil
1 ts Sugar
3/4 ts Salt
1/4 ts Pepper
30 Won ton skins
24 Green peas

Filling: dice the pork, fat, mushrooms, and bamboo
shoot. Place in bowl. Add liquids and seasonings and
stir well. Throw filling against inside of bowl for
3-4 minutes so ingredients combine thoroughly. Divide
into 24 portions.

Place one filling in center of won ton skin. Cup skin
up around filling but don’t close – ‘make a waist’.
Place one green pea in the center of the filling. Use
knife to compress and even out filling until below top
edge of skin. Place in steamer about half inch apart.
Steam for six minutes on high. Remove. Serve.

You can use beef, shrimp, quail eggs, or sweet rice
for the above.

You can get ‘won ton’ and ‘dumpling’ skins as well as
egg roll wrappers at local chinese groceries. You can
make your own; but ready-made fresh or frozen ones are
quicker.

—–

Title: TEX-MEX STYLE TACOS
Categories: Meats, Tex-mex, Usenet
Yield: 12 tacos

2 lb Ground beef,
-extra-lean
1 md Onion, chopped fine
1/2 ts Salt
4 tb Chile powder
-(or more to taste)
Vegetable oil
12 Corn tortillas (the
-thinner the better)
1/2 lb Cheddar cheese,
-sharp, grated
1 lg Tomato, chopped
3 c Shredded lettuce

Brown the ground beef and chopped onion in a large
skillet. There should be enough fat in the beef to
eliminate any need for extra oil and also to saute the
onions at the same time. While you are browning the
beef (it should be completely cooked with no pink or
red color left), be sure to break it up so that it is
granular in texture, as opposed to chunky, when
completely browned. Onions should be limp and
translucent but not brown.

Drain off as much fat as possible. Add salt and
chile powder and continue to saute until the chile is
completely incorporated into the meat mixture. Cover
skillet and leave on extremely low heat, just enough
to keep the meat hot.

Put about 1/2 inch of vegetable oil in a small
skillet, and heat it. Test the oil for proper
temperature by putting in a small piece of tortilla.
When the oil reaches the temperature where it
immediately begins to bubble frantically over the
tortilla as soon as it is put in the oil and the
tortilla piece becomes crisp quite quickly, you are
ready to cook the taco shells. This is important
because there is nothing worse than a soggy taco shell
(which results from the oil not being hot enough).

Using tongs, put the tortillas in the oil, one at a
time, and cook for 30-60 seconds until the underside
just starts to become crisp. With the tongs, turn the
tortilla over and, using a spatula, bend in half to
form the shell. Cook each side of the bent tortilla
until crisp, about 30-45 seconds per side. Remove the
shell from the oil and drain on a newspaper-covered
cookie sheet. The cooked shells can be kept warm in
the oven at very low heat.

To assemble, fill each shell about 2/3s full of the
meat and top with cheese, tomato and lettuce. We like
to add extra zap with a shot of Tabasco sauce.

NOTES:

* San Antonio, Texas style tacos — My dad is from
east Texas and my mom from southern Oklahoma, but they
developed their definition of Tex-Mex from several
years in San Antonio. Since they now live in D.C.,
they feel extremely deprived, none of the chain
restaurants come anywhere near the taste they
developed in San Antonio.

Tex-Mex cooking is based on peasant-style dishes from
the areas of Mexico bordering Texas. The primary
ingredients of Tex-Mex cooking are corn tortillas (the
thinner the better), ground beef, pinto beans and hot
chile powder, sharp Cheddar cheese and onions. Yield:
1 dozen tacos.

* Don’t try to use instant onion in this recipe. In
San Antonio, people consider that the best chile
powder is Gebhardt’s or Eagle Brand.

: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.

: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam

: Copyright (C) 1986 USENET Community Trust

—–

Creamed Chicken and Fettuccine

Recipe By :

Serving Size : 4 Preparation Time :0:00
Categories : Chicken Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Fettuccine noodles
2 Large chicken breasts
1 Egg
all-purpose flour
Salt
Pepper
Butter or margarine
1/4 lb Mushrooms — sliced
1 1/2 c Milk
2 tb Sherry
1/4 c Parmesan cheese — grated
1 tb Parsley — chopped

1. In saucepot, prepare fettuccine as label directs; drain. Return
fettuccine to saucepan; keep warm.
2. Meanwhile, cut each chicken breast in half. In small bowl, beat egg
slightly. On waxed paper, mix 1/4 cup flour, 1/2 teaspoon salt, and
1/8 teaspoon pepper. Dip chicken pieces into egg, then into flour
mixture to coat evenly.
3. In 10″ skillet over medium-high heat, in 2 tablespoons hot butter
or margarine (1/4 stick), cook chicken until tender and browned, 10
minutes. Remove to platter; keep warm.
4. Prepare sauce; In drippings in skillet, over medium heat, heat 2
more tablespoons butter or margarine; add mushrooms and cook until
tender. Stir in 2 tablespoons flour, 1/2 teaspoon salt, and 1/8
teaspoon pepper; cook 1 minute. Stir in milk and sherry; cook,
stirring constantly, until mixture thickens. Stir in cheese until
melted. Remove 1 cup sauce.
5. Toss fettuccine with sauce in skillet. Arrange on platter with
chicken. Pour reserved sauce over chicken. Sprinkle fettuccine with
parsley.

– – – – – – – – – – – – – – – – – –

Per serving: 409 Calories; 20g Fat (45% calories from fat); 41g Protein;
14g Carbohydrate; 154mg Cholesterol; 313mg Sodium

Title: Baked Cheese Toastwishes
Categories: Diabetic, Sandwiches, Cheese, Main dish
Yield: 2 humans

4 sl Bread; your choise 1/4 ts Salt;
1 Egg; beaten with fork 2 ds Paprika;
2 tb Skim milk; 4 sl (1-oz each) American
Cheese;

Preheat oven to 400 degrees. Prepare shallow pan with vegetables
pan-coating. Toast bread on one side only. Combine beaten egg, milk,
salt, and paprika; mix well and pour into a pie plate. Dip bread in
this mixture quickly until all is absorbed. Place 2 slices bread
toasted side down in preapared pan and cover each with 1 slice
cheese. Place remaining 2 slices bread toasted side p on top, then
cover with remaining 2 slices cheese. Bake 10-12 minutes.

Food Exchange per serving: 2 STARCH EXCHANGES + 2 HIGH-FAT EXCHANGES
+ 1/2 FAT EXCHANGE. Low-sodium diets. Omit salt. Substitue
Low-sodium cheese.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. Brought to you and yours via Nancy O’brion and her

MMMMM