about 3 c. of cooked black beans
about a 1/2 of a red pepper, diced
1-2 stalks of celery, diced
about 1-2 T. of chopped onion
1 small can of mandarin oranges, chopped
juice of 1 orange (several tablespoons)
1 T. cider vinegar
1 t. honey
1/2 t. each oregano and cumin (start with 1/4 t. and add more if you like it)
salt and pepper to taste

I tossed all the fruits and vegies together. Squeezed the orange over
and added the spices. Taste here. If it doesn’t have enough flavor,
add the vinegar. I however went overboard on the vinegar and had to add
the honey to compensate. I let it marinate overnight in the frig.

Minestrone Soup (Delux)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 qt Vegetable Broth (home made)
1 qt Water
1 lb Carrots
3 md Onion
4 ea Celery stalks
3 c Cabbage
2 md Zucchini
15 oz Kidney beans canned
2 oz Macaroni, uncooked
3 T Garlic clove minced
2 T Parsley dried
1/8 t Pepper
3 T Paprika
2 T Italian seasoning
32 oz Tomato canned low sodium
2 T Olive oil
1 md Leek

Dice the onions. Cube the carrots. Dice the celery stalks. Clean,
split and chop the white portion of the leeks. Wash and cut the
zucchinis into bite size cubes. Pre-cook the macaroni. Put a large
(12 quart pan) on high heat. When hot added the olive oil then the
diced onion and garlic. Cook stirring occasionally for about ten
minutes. Add the celery, leeks and all the dry seasonings except for
the paprika. Stirring regularly cook until the onions are clear and
the celery is softening. Add the carrots, vegetable broth and water.
Crush the tomatoes before adding. Stirring well add the paprika.
Bring mixture to a boil then lower the heat to a good simmer. Add the
cabbage and the zucchini. Stir well and cover. Cook for about five
hours or more stirring occasionally. Just before serving add the
cooked macaroni to heat before serving.

– – – – – – – – – – – – – – – – – –

Title: Chocolate Peanut Butter Cookies
Categories: Cookies, Peanut butt
Yield: 48 servings

1 pk Devil’s food cake mix
2 Eggs
1/3 c Vegetable oil
10 oz Peanut butter chips

Recipe by: , June/July 1996, Mary Pulyer
Preparation Time: 1:00
In a mixing bowl, beat cake mix, eggs, and oil (batter will be very
stiff). Stir in chips. Roll into 1-inch balls. Place on lightly greased
baking sheets; flatten slightly. Bake at 350 degrees for 10 minutes or
until a slight indentation remains when lightly touched. Cool for 2
minutes before removing to a wire rack.

—–

Title: Guiltless Brownies
Categories: Diabetic, Desserts, Cooky/bars
Yield: 24 servings

3 tb Unsweetened cocoa powder 2 lg Eggs
1/4 c Vegetable oil 1 c Whole-wheat flour
2 Very ripe bananas 1/2 c Chopped nuts
1/2 c Sugar

Preheat oven to 350 F.

Combine cocoa, oil and bananas in a food processor or blender. Puree
until smooth. Combine sugar, eggs, flour and banana mixture in a
mixing bowl. Beat until blended, then stir in the nuts.

Pour the batter into a lightly oiled 9 x 13 inch baking pan and bake
for 15-20 minutes or until done. Toothpick inserted into center
should come out clean. (My suggestion – line baking pan with waxed
paper and spray with non-stick vegetable spray.) Cut into 2 1/4 inch
squares when cool.

1/24 recipe = 115 calories, 1 starch/bread + 1 fat exchange 2 grams
protein, 16 grams carbohydrate, 5 grams fat, 104 mg sodium

Adapted from Quick Easy Diabetic Menus by Betty Wedman, 1993 Shared
but not tested by Elizabeth Rodier, Feb 94

I’d suggest cutting into 48 squares, easier to eat and easier to fit
into a meal plan for a diabetic. 1/24 recipe fits within Am.
Diabetes Assoc. guideline of 1 tsp sugar per serving.

MMMMM

Title: Iced Lemongrass Tea
Categories: Vietnamese, Beverages
Yield: 4 servings

Stephen Ceideburg
1/4 c Chopped fresh lemongrass
-tops or
2 tb Dried flakes
4 c Boiling water
Sugar to taste

Preheat teapot with boiling water; discard water. Add lemongrass and
boiling water, steep 8 to 10 minutes; strain. Allow to cool, sweeten
to taste, and serve in tall glasses with ice.

From the California Culinary Academy’s “Southeast Asian Cooking”, Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.

MMMMM

New Chicken and Shrimp Gumbo,****

Recipe By : Paul Prudhomme’s Fork in the Road
Serving Size : 4 Preparation Time :0:00
Categories : Paul Prudhomme Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SEASONING MIX
2 teaspoons paprika
2 teaspoons dry mustard
1 2/3 teaspoons dried basil
1 1/3 teaspoons salt
1 1/3 teaspoons onion powder
1 1/3 teaspoons garlic powder
1 teaspoon dried thyme
7/8 teaspoon dried oregano
1/2 teaspoon black pepper
1/3 teaspoon white pepper
1/3 teaspoon cayenne

2/3 pound chicken breast halves without skin — diced into
1/2″ cube
2/3 pound shrimp — peeled deveined
1/2 quart mustard greens — chopped
1/2 quart onions — chopped
1 1/3 cups green bell pepper — chopped
1 1/3 cups celery — chopped
1/2 quart okra — sliced
2 bay leaves
2/3 cup apple juice
1/4 cup all-purpose flour — browned
1/2 quart chicken stock
1 1/3 cups fish stock
1/2 quart collard greens — chopped
1 quart cooked rice

Combine the seasoning mix ingredients in a small bowl.
Sprinkle the diced chicken with 1 tablespoon of the seasoning mix, and
sprinkle the shrimp with another 1 tablespoon of the seasoning mix.
Preheat a heavy 5-quart pot over high heat to 350°,about 4 minutes.
Add 3 cups of the mustard greens, 2 cups of the onions, all of the bell
peppers and the celery, 1 cup of the okra, and the bay leaves. Cook,
stirring occasionally to check for sticking, about 8 minutes.
Add the apple juice and remaining seasoning mix, stir, and cook until
most of the liquid is absorbed, about 6 to 8 minutes. Add the seasoned
chicken, cover the pot, and cook 2 minutes. Add the browned flour and stir
until it is completely absorbed and a paste forms. Cover and cook 1 minute.
Add both the stocks, stir well, cover, and bring to a boil, and cook 3
minutes. Add the collard greens, the remaining mustard greens, onions, and
okra, and mix thoroughly. Cover the pot and bring to a boil, about 5
minutes. Add the seasoned shrimp, stir, bring to a boil, and cook until
shrimp turn pink and plump, about 3 to 4 minutes. Serve over rice.

– – – – – – – – – – – – – – – – – –

NOTES : Verry good even though I couldn’t find okra. I also substituted
chicken sausage for the chicken.

Title: [THAI] khao tam kung (shrimp and rice soup)
Categories: Shrimp, Soup, Thai
Yield: 4 servings

2 c Nam sup (stock)
1 c Shrimp (about 10
-to the pound size)
1 c Cooked rice
1/2 c Kheun chai (chinese
-celery-celeriac), chopped
2 tb Nam pla (fish sauce)
1 tb Kratiem (garlic), crushed
1 ts Si-iew khao
-(light soy sauce)
1/2 ts Prikthai (black pepper),
-freshly ground
Bai chi (coriander/
-cilantro leaves),
-to garnish

(shrimp and rice soup) This is the answer to the question “if Thais eat so
much hot and spicy food, what do they eat for breakfast?” (but they also
eat som tam and curries…)

khao tam is a fairly bland and innocuous soup, that is always considered a
meal in itself (never served with other foods). Whilst it can be made with
almost any meat, it is most commonly made with seafood combinations, or
just plain khao tam.

Method Saute the garlic and reserve as a garnish.

In a saucepan, boil the stock, and add the celery, soy sauce, pepper and
rice, and bring back to a boil.

Add the shrimp and cook until it turns pink.

Serve immediately, garnished with the sauteed garlic and coriander leaves.

Serving Storage (serves 4)“Col. I.F. Khuntilanont-Philpott”

—–

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Rosemary Garlic Red-Wine Vinegar

1 cup fresh rosemary leaves plus long sprigs for garnish, rinsed
and drained well
8 large garlic cloves, halved
2 cups red-wine vinegar
In a very clean 1-qt glass jar combine the rosemary leaves,
the garlic, and the vinegar and let the mixture steep, covered
with the lid, in a cool dark place for at lease 4 days and up to
2 weeks, depending on the strength desired. Strain the vinegar
through a fine sieve into a glass pitcher, reserving the garlic
and discarding the rosemary leaves, and pour it into 2 very clean
1/2 pint glass jars. Add a rosemary sprig and some of the
reserved garlic to each jar and seal the jars with the lids.

Title: LEMON PEPPER MARINADE
Categories: Marinades, Sauces
Yield: 1 servings

1/4 c Lemon juice
1 tb Oil
1/2 ts Pepper, black, cracked
1/4 c Water
1/2 ts Dill, fresh
1/2 ts Salt

Combine. Makes 1/2 cup.

—–

RUTABAGA-POTATO CASSEROLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Rutabagas, peeled and diced
1/2 lb Potatoes, peeled and diced
4 c Water
1/2 c All-purpose flour
1/2 c Bread crumbs
1/3 c Whipping cream
1/3 c Dark corn syrup
1/4 c Butter, melted
2 Eggs, beaten
1 t Salt
1/2 t Ground allspice
1/2 t Ground nutmeg
1/2 t Ground ginger
1/4 t White pepper
3 T Butter, melted

(From “Scandinavian Cooking” by Beatrice Ojakangas. HP Books, Fisher
Publishing Inc., Tucson.)

In a large saucepan, combine rutabagas, potatoes and water. Bring to a
boil; cook over low heat 25 minutes or until tender. Drain, reserving
liquid. Mash rutabagas and potatoes until smooth. Butter a shallow,
2-quart casserole dish; set aside. Preheat oven to 300’F. In large
bowl, beat potato mixture on high speed, adding 1/2 cup of cooking
liquid. Beat in flour, bread crumbs, cream, syrup, 1/4 cup melted
butter, eggs, salt, allspice, nutmeg, ginger and white pepper. Beat
until light and fluffy. Spoon into prepared casserole dish. Use a
spoon to smooth top. Drizzle with 3 tablespoons melted butter. Bake,
uncovered, 1.5-2 hours or until lightly browned.

– – – – – – – – – – – – – – – – – –