Title: SOUL BROTHERS’ BLACK-EYED PEAS
Categories: Vegetables
Yield: 6 servings

Stephen Ceideburg
1 lb Black-eyed peas
1 tb Salt
1 c Chopped celery
1 c Chopped bell pepper
1 c Chopped onions
1/4 c Chopped parsley
2 tb Vegetable oil

Combine the black-eyed peas, salt, chopped celery, bell pepper,
onions, parsley and vegetable oil a heavy-bottomed soup pot and cook
until tender, approximately 1 1/2 hours.

Add more salt to taste, if desired.

PER SERVING: 235 calories, 14 g protein, 37 g carbohydrate, 4 g fat
(1 g saturated), 0 mg cholesterol, 824 mg sodium, 10 g fiber.

Rip Wilson, Soul Brothers Kitchen.

From an article by Heidi Haughy Cusik in the San Francisco Chronicle,
6/12/91.

Posted by Stephen Ceideburg

MMMMM

Title: Chocolate Raspberry Linzer Cookies
Categories: Cookies
Yield: 36 Servings

2 1/3 c All-purpose flour
1 ts Baking powder
1/2 ts Cinnamon
1/2 ts Salt
1 c Sugar
3/4 c Butter, softened
2 Eggs
1/2 ts Almond extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels (12 oz)
6 tb Raspberry jam or preserves
Confectioners’ sugar

In small bowl, combine flour, baking powder, cinnamon
and salt; set aside. In large mixer bowl, beat sugar
and butter until creamy. Beat in eggs and almond
extract. Gradually add flour mixture. Divide dough in
half. Wrap in plastic wrap; refrigerate until firm.

Preheat oven to 350’F. On lightly floured board, roll
out half of dough to 1/8″ thickness. Cut with 2 1/2″
round cookie cutter. Repeat with remaining dough. Cut
1″ round centers from half of unbaked cookies. Place
on ungreased cookie sheets. Reroll dough trimmings, if
necessary.

Bake 8-10 minutes just until set. Let stand on cookie
sheets 2 minutes. Remove from cookie sheets; cool
completely.

Over hot (not boiling) water, melt Nestle Toll House
semi-sweet chocolate morsels, stirring until smooth.
Spread 1 measuring teaspoonful melted chocolate on
flat side of each whole cookie. Top with 1/2 measuring
teaspoon raspberry jam. Sprinkle confectioners’ sugar
on cookies with center holes; place flat side down on
top of chocolate-jam cookies to form cookie sandwiches.

Makes about 3 dozen sandwich cookies.

—–

Title: Apple Cinnamon Muffins
Categories: Bran Breads Fruits
Servings: 4

2 1/4 c Oat Bran Cereal
1/4 c Brown Sugar; Packed
1 ts Cinnamon
1 tb Baking Powder
1/4 c Walnuts; Chopped, Optional
1/2 c Raisins
1/2 c Skim Milk
3/4 c Frozen AppleJuiceConcentrate
2 ea Egg Whites; Large
2 tb Vegetable Oil
1 ea Apple; Chopped, Md

Mix the dry ingredients in a large bowl. Mix the milk, apple juice
concentrate, egg whites and oil. Blend well. (Can be done in a blender.)
Add to the dry ingredients and mix well. Add the chopped apple and spoon
into muffin cups that have been sprayed with a non-stick coating. Fill
three-fourths full and bake in a 400 degree F oven for 15 to 17 minutes, or
until done. Serve warm.

—————————————————————————–

Title: Pheasant Casserole (English)
Categories: Soup/stews, English
Yield: 4 servings

2 Pheasants
2 tb Beef dripping
1 Onion
1 Carrot
1 Stick of celery
Salt and pepper
2 Glasses red wine

Set oven to 350/F or Mark 4. Prepare the vegetables and chop them
roughly. Joint the pheasants, using the breasts and legs only (this
saves having too many bones to cope with). Heat the beef dripping in
a thick frying pan and brown the pheasant joints. Remove from the
pan and place in a casserole dish. Place the vegetables in the
frying pan and cook for 2 minutes, add the red wine and bring to the
boil. Pour the mixture over the pheasant joints, season and cover
the casserole. Cook in the oven for 1-1 1/2 hours until tender.

—–

CRANBERRY, CORNBREAD AND SAUSAGE STUFFING

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Meats Fruits
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 lb Italian sausage – hot
2 2/3 lb Italian sausage – sweet
1 c Butter – salted
1/2 c Olive oil
4 lg Onions — fine chop
16 Celery ribs — fine chop
8 Carrots — peel, fine chop
8 c Cranberries — coarse chop
3/4 c Maple syrup
3/4 c Rosemary – fresh, chopped
– or 1/4c dried rosemary
1/2 c Marmalade
24 c Cornbread – day old,crumbled

Cranberries may be fresh or frozen. Remove casings
from italian sausages. 1. Cook italian sausage with
salted butter and oil in two frying pans and crumble
as fine as possible with potato masher. Drain in sieve
and catch drippings. Transfer drained crumbled sausage
to large mixing bowl. 2. Saut‚ onions with reserved
drippings until translucent. Drain in sieve and catch
drippings. Transfer trained onions to mixing bowl with
sausage. 3. Saut‚ celery and carrots with reserved
drippings until translucent. Transfer celery and
carrots with drippings to mixing bowl with sausage and
onions. 4. Add cranberries, maple syrup, rosemary and
marmalade, and mix very well. Add crumbled cornbread
and mix very well. You might need two big bowls.
This stuffing can be baked inside a turkey, or in a
separate pan.

– – – – – – – – – – – – – – – – – –

Harissa is hot pepper sauce from North Africa. I found this recipe in Korma’s
Great Vegetarian Dishes p.131
8 oz. fresh hot chilies
1/2 teaspoon yellow asafoetida powder (or garlic to your taste)
1 tsp. ground caraway seeds
1 ts[Cp. salt
1 1/2 tsp. fresh ground pepper
1 1/2 tsp. ground cumin
1 tsp. ground coriander

Place the chiulies in a processor and chop until coarsely
ground. Add the other ingredients (except oil) and process until
smooth.

White Beans with Spinach Puree

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Entree Side Dish
Stovetop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb small white beans — soaked overnight
1 box frozen chopped spinach — thawed
4 cloves garlic — minced
1 c soft bread crumbs
1 bay leaf
dried oregano
dried thyme
salt and white pepper — to taste

Rinse and drain beans. Cook with bay leaf until tender (1-2 hours). Partially
drain, leaving beans in about 1/2 c of their liquid; reserve drained liquid in
case more moisture is needed. Combine bread crumbs and garlic in a bowl (these
may be minced together in food processor if making bread crumbs). Heat spinach
and add salt, white pepper, oregano and thyme to taste; puree spinach mixture.
Combine beans, bread crumbs and as much spinach puree as needed to bind
ingredients together. Serve slightly warm.

– – – – – – – – – – – – – – – – – –

Per serving: 610 Calories; 5g Fat (7% calories from fat); 32g Protein; 112g
Carbohydrate; 0mg Cholesterol; 421mg Sodium

Title: RED COOKED EGGS #1
Categories: Chinese, Appetizers, Eggs
Yield: 6 servings

6 Eggs
1/4 c Brown sugar
1/2 c Dark soy sauce
1/2 c Chicken broth
1 ts Sesame oil
Hoisin sauce oyster sauce

In a pot, cover the eggs with cold water; bring to a
boil, then simmer 15 minutes. Remove from heat, cool
the eggs under cold running water, and shell them.

In a pan, combine the brown sugar, soy sauce, chicken
broth, and sesame oil. Heat the mixture, stirring to
dissolve the brown sugar. Add the eggs. Simmer,
covered for 1 hour. The liquid should cover the eggs,
but if it does not, baste frequently.

Turn off the heat and let the eggs stand in the
another hour, turning them from time to time, to
ensure even coloring. Serve cut into halves or
quarters, with dipping sauce. Makes 6 to 8 appetizer
servings.

DIPPING SAUCE: In bowl, combine equal parts of the
hoisin sauce and oyster sauce.

Recipe: “Chinese Appetizers” by Verdi Published by
Irene Chalmers Cookbooks, 1981

—–

BEEF SOUVLAKI WITH TZATZIKI SAUCE (KEBABS)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Beef
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Beef or lamb cut into 1″
-cubes (I use lamb)
12 Cherry tomatoes or tomato
-wedges
1 t Black pepper
1 t Oregano
2 Cloves garlic, finely
-minced
6 tb Olive oil
2 md Onions, quatered
2 md Green peppers, cut into 1″
-pieces
12 Fresh mushrooms
4 tb Lemon juice
Salt to taste
Skewers

This recipe takes two days. On the first day, prepare the meat and
marinate. On the second day, prepare the veggies and cook.
Place meat in a bowl. In a small bowl, combine black pepper, garlic
and oregano and sprinkle mixture over meat. Mix well to coat.
In a blender, combine lemon juice and olive oil and blend. Pour over
meat, cover and refrigerate overnight.
The next day, brush onions and green pepper with olive oil and
sprinkle with salt and pepper to taste. Thread meat and veggies,
alternating, on to skewers. Barbecue on grill, being careful not to
overcook. Use remaining marinate to bush on while cooking. Before
serving, sprinkle with salt and fresh lemon juice.

– – – – – – – – – – – – – – – – – –

Beef Barley Soup

Recipe By : Jan Spencer – Field Editor
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews Vegetables
Diabetic Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds beef short ribs — with bones
5 cups water
1 3/4 cups tomatoes, canned — diced, undrained
1 medium onion — chopped
1 teaspoon salt, optional
1/8 teaspoon pepper
2 cups carrots — sliced
1 cup celery — sliced
1 cup cabbage — chopped
2/3 cup pearl barley — quick cooking
1/4 cup minced fresh parsley

In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired
and pepper; bring to a boil over medium heat. Reduce heat; cover and
simmer for 1-1/2 to 2 hours or until meat is tender. Remove ribs;
cool. Skim fat from broth. Remove meat from bones and cut into
bite-size pieces; return to broth. Add carrots, celery, and cabbage;
bring to boil. Reduce heat, cover and simmer 15 minutes. Add barley
return to boil. Reduce heat; cover and cook 10-15 minutes or until
barley and vegetables are tender. Add parsley.

(you might want to omit the salt and add low sodium beef broth cubes)

– – – – – – – – – – – – – – – – – –

NOTES : Yields: 2 quarts or 8 – 1 cup servings.

Found in the November/97 Magazine

Diabetic Exchanges:
One cup serving (prepared without salt) equals 3 meat, 1 vegetable, 1
starch 1 fat

Per Serving: (1 cup):
314 calories, 156 mg sodium, 72 mg. cholesterol, 19 gm. cabohydrate, 27
gm. 15 gm. fat