SALSA CRUDA (FRESH SALSA)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Condiments Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Tomatoes, peeled and
-chopped.
4 Tomatillos, husked and
-chopped.
2 Fresh Anaheim chiles, seeded
-and chopped.
5 Green onions, chopped.
2 Fresh jalapeno pepper,
-seeded and chopped
1 t Ground cumin
1 t Fresh lime juice
1 t Sugar
1 t Minced fresh cilantro
1/2 ts Freshly ground black pepper
-(one half, not 1 to 2!)
1/4 ts Salt.

Makes about 2 cups.

In lidded jar, combine all ingredients and marinate
for at least one hour. May be stored for about 2-3
weeks in refrigerator.

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CHEESE ALMOND BALL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Cream cheese, softened
1 c Sharp cheddar cheese
-shredded
8 oz Sharp cold pack cheese food
-plain or with wine
1 tb Grated onion
1 c Toasted sliced almonds
2 tb Chopped parsley

Beat cheese, milk, onion and 3/4 cup almonds until well blended. Chill at
least one hour.

Shape into a ball; wrap in waxed paper and chill several hours or
overnight. Chop remaining almonds; add parsley. Roll ball in almond
parsley mixture.

Rewrap cheese ball until ready for use. Remove from fridge about one hour
before needed, unwrap and let come to room temperature.

Serve with assorted crackers.

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CHERRY CAKE FROM MARY KILLEN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Flour
8 oz Sugar
8 oz Margarine
6 oz Glace cherries
2 oz Ground almonds
1 t Almond extract
4 Eggs
1/2 c Milk

1. Cream margarine and sugar. Add egg yolks, beat well, then add
flour, milk, glace cherries, ground almonds, and extract. Beat
egg whites until stiff and fold into the mixture.
2. Fold mixture into a greased and lined 7″ cake tin. Bake at
160C (320F or gas mark 3) for 75 minutes.

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1 14-oz can artichoke hearts, chopped
4 pieces bacon, crisply fried and crumbled
1 tablespoon minced onion (I omitted this, as I am not a fan of onions)
1 T fresh lemon juice
1/2 cup mayonnaise
dash of cayenne pepper
salt and pepper, to taste
Worcestershire sauce, to taste

Mix all ingredients and refrigerate overnight. Serve with crackers.

Title: YEMENITE HAROSET
Categories: Jewish, Fruits, Nuts, Ethnic, Holiday
Yield: 8 servings

1/2 lb Pitted dates
1/4 lb Raisins
4 Figs, dried
1 1/2 c Sweet wine
1/4 lb Walnuts
1/4 lb Almonds
2 tb Sesame seeds
1/2 ts Cumin
1/2 ts Ginger, ground
1/2 ts Cinnamon
1/2 ts Cardomom

Place fruits in food processor or blender. Finely chop. Add 1/2 cup of the
wine. Mix again, at low speed. Add remaining ingredients and mix at low
speed until nearly smooth.

~—- Peninsula Daily News — 3/31/93

—–

Title: Sunday Italian Vegetable Soup
Categories: Diabetic, Main dish, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

1/2 c Dry navy beans; 1 c Zucchini; sliced
Water 1/2 c Celery; sliced
4 c Chicken broth; 1/2 c Chick peas; (garbanzo
beans)
3/4 c Carrot; sliced, peeled -drained canned
1/2 c Potato; sliced with peel 1/2 c Rotini or other pasta;
1 tb Corn oil; -uncooked
1/2 c Onion; sliced 1 tb Parsly; finely minced fresh
16 oz Can Italian tomatoes; 2 ts Dried basil; crumbled
-including liquid 1/4 ts Salt
2 c Cabbage; sliced thinly 1/4 ts Ground pepper; freshly

Cover navy beans with water in a large pot. Over medium heat, bring
just to the boiling point. Remover pan from heat, cover, and let
stand for 1 hour. Drain. Add chicken broth, carrot, and potato.
Cover and cook over medium heat until vegetables are almost tender,
about 35 minutes. Heat oil in a small skillet and saute onion until
tender. Add onion and all remaining ingredients to soup pot. Cook 15
minutes or until pasta is cooked. Serve hot

Food exchanges per serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT
EXCHANGE.

CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216;
Low-sodium diets: Omit salt. Substitute canned vegetables and broth

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

Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Tom Khing Kai (Gingery Chicken Soup)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
2 cups chicken cut into bite sized pieces
3 cups chicken stock — (3 to 4)
2 stalks lemon grass — bruised (this isn’t
eaten, but is an essential flavorant)
2 “ kaffir” lime leaves (use lime zest if you
can’t get it)
2 phak chi (coriander/cilantro plants — including roots)
,
chopped.
1 tablespoon prik ki nu (green birdseye chilis) thinly
sliced.
1 tablespoon prik haeng (dried red chilis) — crushed
the juice of 3 or 4 limes
2 tablespoons sliced bamboo shoots or coconut shoots — (2 to 3)
2 tablespoons fish sauce. — (2 to 3)
2 tablespoon hom daeng (shallots) — thinly sliced
1 tablespoon kratiem (garlic) — minced
1 tablespoon khing (fresh ginger) — minced
1 tablespoon kha (fresh galangal) — minced
prik Thai (freshly ground black pepper) — to taste [op
tional]

Heat a wok dry, and warm the dried chilis, then crumble them. Add a little oil
to the wok, and sautee the chilis, ginger, galangal, shallots and garlic, until
aromatic.

In a medium sauce pan, bring the stock to a boil, add the sauteed ingredients,
and the fish sauce and lime juice, and taste for balance, then add the remainin
g ingerdients, and bring back to the boil before adding the chicken. After abou
t 1 minute taste for the balance of spices again, and then serve when the chick
en is just cooked.

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Title: SURFER SQUARES
Categories: Cookies
Yield: 24 cookies

1 c Butterscotch pieces
1/4 c Brown sugar;(granulated)
1/4 c Butter
1 ea Egg
3/4 c Flour; all-purpose
1 ts Baking powder
1/4 ts Salt
1 c Semi-sweet chocolate pieces
1 c Miniature marshmallows
1/2 c Walnuts; chopped
1 ts Vanilla extract

Pre-heat oven to 350 degrees. In large saucepan melt
butterscotch pieces, sugar and butter over medium heat, stirring
constantly. Remove from heat. Add egg; beat well. Add flour,
baking powder and salt. Stir in remaining ingredients. Spread in
greased 8-inch pan. Bake at 350 degrees for 20 to 25 minutes. Cool;
cut into bars. Makes 24.

—–

Title: Armenian In-Law Dessert
Categories: Armenian, Dessert, Posted-mm
Yield: 1 servings

6 Eggs, separated
1 t Baking powder
1 t Vanilla extract
1 tb Olive oil
Flour -enough for soft dough
Salt – pinch
1/2 c Vegetable oil
1/2 c Shortening

—————————=====SUGAR SYRUP=====—————————
2 c Sugar
1 c Water
1/2 c Lemon juice

==========================================================================
Source: Armenian and Selected Favorite Recipes
==========================================================================
Beat egg whites until stiff, then add yolks and beat well.
Add salt, vanilla and baking powder. Add enough flour to make
a soft dough. Let stand 1 hour covered.

Divide dough into 2 balls. Roll out each ball as thin as possible.
Cut into strips 1-inch wide.

Melt 1/2 cup vegetable oil and 1/2 cup shortening in deep pan.
When the oil and shortening is melted and hot, roll the 1-inch
strips of dough on a fork and place in the oil and continue curling
the strips as you go along. Cook to a slight brown color and put
on paper towels to absorb the oil and drain.

Sprinkle with powdered sugar or make sugar syrup.
=========================================================================
: SUGAR SYRUP
==========================================================================
Boil all ingredients together in a heavy pan for 30 min. and cool.
Pour over finished dessert of dough curls.

From the recipe files of suzy@gannett.infi.net

—–

Tempeh Pate

Recipe By : UCSD_Healthy Diet for Diabetes
Serving Size : 4 Preparation Time :0:00
Categories : Appetizer Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons margarine
1/2 package tempeh — cubed
1 cup onion — chopped
1 cup mushroom — chopped
2 cloves garlic — minced
1 tablespoon soy sauce
1 tablespoon dry sherry
1/2 teaspoon sage
1/2 teaspoon allspice

Melt amrgarine in a 10 to 12 inch skillet over medium-high heat. Add
tempheh, onions, mushrooms, and garlic, stirring often until oniosns begin
to brown, about 5 minutes. Stir in soy sauce, sherry, sage, ans alspice.
Cook stirring contantly until all liquid is absobed into the mixture. Remove
from heat. When cooled pour into food processor ansd puree. Pour into a bowl
and chill for at least 1 hour. May be kept refirgierated for up to 3 days.

One serving = 1/4 cup.

Exchange 1 lean meat
1 vegetable
1 fat

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