SPECIAL SPINACH SALAD

Recipe By : JCC Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Salads Dressings

Amount Measure Ingredient — Preparation Method
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1 1/2 bag fresh spinach — rinsed and drained
3/8 cup soy sauce, low sodium
1/4 cup red wine vinegar
4 1/2 garlic cloves — crushed
3/8 cup olive oil
Red yellow pepper — slivered
sesame seeds

Mix soy sauce, vinegar, garlic and olive oil., set aside. Toss spinach with
dressing. Toast sesame seeds lightlty. Be careful, they burn easily.
Sprinkle over spinach and toss again. Garnish with slivered peppers.

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NOTES : Sliver the peppers. Can also use radishes, tomatoes.

Title: NORENE’S CHICKEN SOUP
Categories: Soups
Yield: 4 servings

1 Hen, Capon or Broiler
1 tb Salt
8 c Cold Water
5 Large Carrots
3 Stalks of Celery
1 Large Onion, sliced
4 Sprigs of Dill
1/4 ts Pepper

Food writer Norene Gilletz has adapted her
grandmother’s chicken soup recipe for cooking by
microwave. In a soup kettle, combine chicken and
salted water. Bring to a boil. Skim surface. Add
carrots, celery, onion, dill and pepper to the hot
broth. Cover and simmer until meat is tender and
vegetables are cooked — about two hours. Strain and
refrigerate. Remove the fat that congeals on top and
discard. Serve soup with noodles or rice, cooked
separately or in the strained broth.
Microwave method: Gilletz prefers this method, because
all the ingredients and can be added at once and there
is no need to skim the broth. In a bowl, pour boiling
water over chicken. Trim off excess fat. Place chicken
in a five-quart microwave-safe casserole. Cut carrots
and celery into chunks. Add to chicken along with
onion, dill and seasonings. cover with water. To
prevent boiling over, take care water remains 1 1/2
inches below top of the casserole. Cover casserole and
microwave at high (100 %) power for 30 – 35 minutes or
until soup is boiling. Stir. Simmer at medium power
for 25 – 30 minutes. Let stand covered for 15 – 20
minutes. Strain soup. Serve as above.
From The Gazette, 91/01/16.

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Title: Rendang Padang (Indonesian Beef Curry)
Categories: Meats, Main dish, Indonesian
Yield: 4 servings

1 T Vegetable oil
2 Cloves garlic
1 t Turmeric
1/2 t Ginger
3 Lemon grass leaves
450 g Top round or lean beef
Sliced thinly
1 t Salt, or to taste
1 1/2 c Coconut milk
1 Salam leaf

Heat oil in pan and add garlic, turmeric, ginger and lemon grass. Saute
lightly.

Then add meat and crushed chillies. Saute 3 minutes, stirring frequently.
Add salt and chillies and mix well.

Pour coconut milk over meat and add salam leaf. Cover and cook over low
heat until almost dry.

Serve with rice.

Compiled by Imran C.

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Title: Graham Cracker Pie Shell
Categories: Diabetic, Pies
Yield: 9 “ crust

7 lg Plain graham wafers; ( each 3 tb Margarine; melted
-2 1/2″ X 5”)

Break graham wafers into small pieces, place in a plastic bag, fasten
opening with a bag tie, and press with a rolling pin or a large jar to
make crumbs. Continue until all crumbs are fine (total of 1 1/4
cups). Empty into bowl. Melt the margarine, add to crumbs, and mix
well with a fork. Set aside 2 tb to use later as the garnish on the
pie filling. Using the back of a spoon, press remainder of crumb
mixture evenly on bottom and sides of a 9″ pie plate. Chill in
refrigerator for 3 hours or longer before filling.
Food Exchange per serving: (crust only) 1 FAT EXCHANGE + 1/2 STARCH
EXCHANGE; CAL: 86; CHO: 9g; PRO: 1g; FAT: 5g; SOD: 108mg; CHO: 0mg;
LOW-SODIUM DIETS: Use unsalted margarine.

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

MMMMM

Title: CURRIED POTATO AND CAULIFLOWER SOUP
Categories: Soups, Main dish
Yield: 2 servings

3 c Cauliflower pcs.
1 lg Red potato, quartered
Salt
1 tb Butter
1 sm Onion, diced
1/2 ts Ground ginger
1/2 ts Curry powder
3/4 c Half half, or milk
1 1/4 c Chicken broth
Freshly ground white pepper

Combine cauliflower and potato in medium pan with
salted water to cover. Cover and cook 5 minutes.

Remove 1 c. cauliflower and set aside. Cook
remaining cauliflower and potato until very tender.
Drain. Peel potato. Set vegs. aside.

Melt butter in same pan. Add onion and cook over
med. heat until tender, abt. 5 min. Add ginger and
curry pwdr. and cook 30 sec.

Place 2 cups well-cooked cauliflower, potato,
onions with any liquid from pan and half half in
blender jar. Puree. If mixture is too thick, add
some chick. broth.

Return to pan. Add reserved 1 c. cauliflower. Add
remaining chick. broth and heat through over low heat.
DO NOT BOIL. Season to taste with salt and freshly
ground black pepper.

Yield: 2 generous main-dish servings.

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Title: SWEET BREAD~ PORTUGUESE
Categories: Breads, Hawaiian, Portuguese
Yield: 2 servings

1/4 c Water; warm
1 c Milk; scalded and cooled
3/4 c Sugar
1 ts Salt
3 Eggs
1/2 c Margerine
5 c Flour
1 Eggs
2 pk Yeast
1 ts Sugar

* Dissolve yeast in warm water in a large bowl. Stir in milk, 3/4 cup
sugar, salt, 3 eggs, margerine, and 3 cups flour. Beat until smooth.
stir in remaining flour (may need up to a cup more than called for)
until you have a easily managable dough. * Turn out dough on floured
surface; knead 5 minutes. Place in greased bowl; turn greased side
up; cover and let rise 1 1/2 to 2 hours. * Punch down dough and
divide in two. Shape each into a round, slightly flat load.
Place each loaf in round layer pan (9×10 1/2 inches) that has been
greased. Cover and let rise until double (about 1 hour). Heat oven
to 350 degrees.
Beat 1 egg slightly and brush over loaves. Sprinkle with 1 tsp.
Sugar. Bake until loaves are golden brown (35-45 minutes). Makes 2
loaves.

MMMMM

Celery With Pine Nuts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Celery — large bunch
1 Onion — small chopped
1/2 cup Pinenuts — toasted
4 tablespoons Butter — Salt pepper
1 tablespoon Parsley — chopped italian

Wash celery, cut into diagonal pieces, 1″ long. Melt butter in saucepan
and add onions and celery. Cover and cook, shaking pan till celery is
tender-crisp, about 15 minutes. Remove lid, stir in salt pinenuts,
serve immediately.

Source: _Italian Fast Fresh_ posted by Anne MacLellan

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Title: BERBERE MARINADE
Categories: Marinades, Spices, African
Yield: 1 servings

1 sm Onion
2 sm Cloves garlic (2 t.)
1 Inch piece fresh ginger
2 ts Cracked black peppercorns
1 ts Red pepper flakes or to
-taste
1 ts Coriander seeds
1 ts Cardamom seeds
1 ts Fenugreek seeds, optional
1/8 ts Ground cinnamon
1/8 ts Ground cloves
1/8 ts Ground allspice
1 tb Salt or to taste
1/3 c Imported paprika
1/2 c Olive oil

* Juice of 1 lemon (1/4 cup)
Finely chop onion. Mince garlic and ginger. Place
onions, garlic, ginger, peppercorns, red pepper,
coriander, cardamom, fenugreek, cinnamon, cloves,
allspice, salt and paprika in dry skillet and cook
over medium heat 3 to 4 minutes, or until spices are
lightly roasted and fragrant. Combine roasted spice
mixture, olive oil and lemon juice in blender and
puree to smooth paste. Spread paste on meat and
marinate overnight. WARNING: A little of this spicy
mixture goes a long way! Makes enough marinade for 1
1/2 pounds tuna, pork tenderloin and sirloin steak.

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HEARTY HALLOWEEN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground turkey
1 c Chopped onion
1 c Celery, diced
2 Cloves garlic, diced
6 c Water
1 Cube vegetable, beef or
-chicken bouillon
1 c Red potatoes, diced
1 Bay leaf
1/8 ts Basil
2 tb Parsley, chopped
1/2 ts Thyme
6 Tomatoes, diced
1 c Leftover turkey gravy
2 c Vermicelli

Place everything except vermicelli in the kettle and
simmer 1 hour. Add vermicelli and simmer until cooked.

More suitable after Thanksgiving than at Halloween.

Serves 6.

Posted by Fred Peters.

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This recipe is from a cookbook called _The Georgian Feast_, by Darra
Goldstein (New York : Harper Collins, 1993). (That’s Georgia as in
Republic of Georgia, part of the former Soviet Union.) This recipe
is the “variation” printed after the traditional recipe. The traditional
recipe calls for an ingredient called tkemali, which is a plum sauce; this
“variation” substitutes other ingredients to achieve a similar effect. I
think these beans are wonderful, and I normally don’t like kidney beans!

Kidney Beans with Plum Sauce (Lobio Tkemali) (variation)

1 cup dried kidney beans
2 garlic cloves, peeled, 1 cut in half, 1 minced
1/2 teaspoon crushed hot red pepper flakes (or to taste)
3/4 teaspoon salt
1 bay leaf
1/4 cup red wine vinegar
1/3 cup plum jam
2 teaspoons minced cilantro
Freshly ground black pepper

Soak the beans overnight in water to cover. The next day, drain and
rinse them. Place in a large pot, cover with fresh water and bring to a
boil with the halved garlic, 1/4 teaspoon of the red pepper flakes, 1/4
teaspoon of the salt, the bay leaf, and 2 tablespoons of the vinegar.
Simmer just until tender, about 1 hour. Drain.

While the beans are still warm, stir in the minced garlic, 1/4 teaspoon
red pepper flakes, 1/2 teaspoon salt, and 2 tablespoons vinegar, along
with the plum jam, cilantro, and black pepper to taste. Serve at room
temperature.