Title: PEKING SHRIMP BALL SOUP
Categories: Main dish
Yield: 4 servings

-Shrimp Balls –
1 Egg
2 ts Dry sherry
2 ts Cornstarch
1/2 ts Salt
1/2 ts Fresh grated ginger
1/4 c Finely chopped water
-chestnuts
1/2 lb Medium-size raw shrimp,
-shelled, deveined finely
-chopped
-Soup –
2 oz Bean threads
4 c Chicken broth
1 ts Dry sherry
1 ts Soy sauce
1/4 lb Mushrooms, thinly sliced
20 Snow peas, ends and string
-removed
3 Sprigs fresh cilantro
-salt

Balls – In a bowl, beat egg white until foamy. Blend
together sherry and cornstarch, then stir into egg
white along with salt and ginger. Add water chestnuts
and shrimp; mix well. With oil-coated hands, roll
shrimp filling into walnut-size balls. Heat a pan of
water to simmering. Drop in shrimp balls a few at a
time and simmer gently until they float (about four to
five minutes). Drain and discard liquid. If made
ahead, cool, cover, and refrigerate up to two days.
Soup – Cover bean threads with warm water and let
stand for 30 minutes. Drain, then place on a cutting
board and cut in 6″ lengths. In a 2-quart pan heat
chicken broth, sherry and soy just to boiling. Add
bean threads and mushrooms and simmer, uncovered for 5
minutes. Add snow peas and cook for two minutes. Add
shrimp balls and cook just until heated through.
Garnish with cilantro and season to taste with salt.

—–

Title: WONTON SOUP OR FRIED WONTON
Categories: Chinese, Soups
Yield: 50 servings

WONTONS:
1 lb Ground pork
1 pk Frozen chopped spinach,
-thawed and squeezed dry
1 Clove garlic, finely chopped
1 Scallion, thinly sliced
1 To 2 tsp salt
1 ts Sherry (or any wine)
1 ts Sesame oil
1 pk Wonton wrappers
Cold water for sealing
SOUP:
6 c Chicken stock, fresh or
-canned (2 to 3 cans
With water added)

FILLING: Mix the pork, spinach, garlic, scallion,
salt, sherry and sesame oil thoroughly in a large
mixing bowl.

WONTONS: Place 1 teaspoon of the filling in the
center of each wonton wrapper. With a finger dipped
in water, moisten 2 adjacent sides and fold over to
make a triangle. With both hands hold the triangle by
the 2 widest corners and push down so thaat the filled
center folds up. Moisten one end and pinch the tqo
ends firmly together.

This makes about 50 wontons. Uncooked wontons can be
wrapped and kept frozen for 1 to 2 weeks.

TO COOK: Bring 2 quarts of water to a boil and drop
in the wontons. Return to a boil, reduce the heat and
cook, uncovered, for 5 minutes. Drain the wontons.
Bring the stock to a boil in a pot, add the wontons
and return again to a boil. Serve at once.

FRIED WONTON: Wontons can also be deep fried in
vegetable oil and eaten as an hors d’oeuvre.

Ann Hseuh Chen [Double – ly Delicious; Columbia
Mothers of Twins Club]

Posted by Fred Peters.

—–

Beef Barley Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 lg Parsnip diced
1/4 cup Chopped parsley
3 pound Beef shin-(or more)
1 3/4 quart Water.
2 Carrots diced
1 16 ounce Can peeled tomatoes – crush
2 Stalks celery diced
by your fingers
2 Onions chopped
Salt and pepper to taste
2 Cloves garlic crushed
1 cup Pearl barley
1 White turnip diced

Place all ingredients, except barley, in a large pot. Bring to a boil.

Lower to simmer and cook 2 1/2 hours. Add barley and cook until tender, Check
package of barley for approximate timing. The meat can be served as a side
dish to the soup with a dressing of mayonnaise and horseradish. Serve a crusty
bread also. Makes a great one dish meal.

– – – – – – – – – – – – – – – – – –

Title: Halloween Popcorn Grunch
Categories: Snacks, Popcorn, Halloween
Yield: 10 cups

8 c Popcorn
1/2 c Salted pumpkin seeds
1/2 c Dried cranberries or raisins
1/2 c Banana chips;broken into
Pieces
1 1/2 c Sugar
1/2 c Corn syrup
1/4 c Water
1/4 c Butter
1 ts Vanilla

In large buttered bowl, combine first 4 ingredients; set aside.
In medium saucepan combine sugar, corn syrup and water; bring to a
boil. Cook, covered 3 minutes. Uncover and cook, without stirring,
until mixture reaches hard-ball stage (260 F), 4 – 5 minutes.
Add butter and vanilla; cook, stirring 1 minute. Pour over popcorn
mixture; toss quickly to coat. Turn mixture out onto greased baking
sheet and spread using buttered hands.
Cool and break into pieces.
Source: Vancouver Sun Oct 26 94

From the collection of Karen Deck

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Title: SWEET POTATOES A L’ORANGE
Categories: Vegetables, Diabetic, Vegetarian
Yield: 4 servings

2 lb Sweet Potatoes, cooked -or-
2 lb Vacuum-Packed Sweet Potatoes
2 tb Margarine, melted
1/2 ts Ground Cinnamon
16 Apricot Halves, dried
Orange Slices, fresh

Arrange the sweet potatoes in a shallow baking dish.
Combine the margarine and cinnamon. Pour over the
potatoes. Arrange the apricot halves on top. Cover the
dish and bake in a 425-degree oven for about 15
minutes. Add the orange slices and serve.

Serves 4

One Serving = Calories: 185 Carbohydrates: 23
Protein: 3 Fat: 7 Sodium: 79 Potassium: 526
Cholesterol: 0

Exchange Value: 1 Bread Exchange + 1 Fruit Exchange +
1 Fat Exchange

Source: Holiday Cookbook, American Diabetes
Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

—–

Title: Orange Sweet Potatoes
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 servings

4 md Sweet potatoes (approx 1 lb); 2 tb Brown sugar;
1/2 ts Orange peel; grated 1/4 ts Cinnamon;
1/2 c Orange juice; 2 ds Angostura bitters;

Boil potatoes until tender. Remove skins. Mash pulp with a potato
masher or electric mixer. Add remaining ingredients and whip until
fluffy. Pace in a 1 quart ungreased casserole. Cover and bake at 350
degrees for approximately 30 minutes.

NUTRIENT ANALYSIS: 95 Calories per serving Provided by EVMS (Eastern
Virginia Medical School), Norfolk, Va and tasted by Dick Miale at
Diabetes Holiday Food Fest at Chesapeake General Hospital, Chesapeake
VA

MMMMM

Title: Spicy Tomato Sipper
Categories: Beverages
Yield: 1 servings

1 1/2 c No Salt Tomato Juice
1 tb Lemon Juice
1/8 ts Hot Pepper Sauce
Lemon Slices
Lemon Rind Strips
1/4 ts Celery Salt

Combine Tomato Juice, Lemon Juice, Hot Pepper Sauce Celery Saltin A
Small Saucepan. Place Over Medium Heat Cook 10 Min. OR Until
Thoroughly Heated. Garnish With Lemon Slices Lemon Rind If Desired.
Per 3/4 C. Serving: 39 Cal.

MMMMM

Date: Thu, 07 Oct 93 05:44:56 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

I make Spanish Rice (Mexican-style rice) at home all the time.
If you have a rice cooker (in Hawaii 99% must) then just put
in your favorite rice, wash it at least four times (place rice
in the cooking container, fill with cold water, stir it gently
with your hand a few times, pour out the water, repeat) and then
add 2/3 salt free (or low-salt) tomato juice or V8, 1/3 water
to the amount needed to cook. A simple rule of thumb is to
cover the rice with water and then have enough additional water
to come to the first joint of your index finger while the tip of
your finger gently touches the rice.

Here’s my recipe for Spanish/Mexican rice:

2 cups calrose (medium grain) white rice
1 cup brown rice
2 cups Salt-free or low-salt tomato juice or V8
1 cup water (see note for correct proportions)
1/4 cup dried chopped onions
2 teaspoons dried oregano flakes
2 teaspoons cumin powder
1 tablesoon Tuong Ot Sriracha (this is the serrano chili
sauce in the clear plastic bottle made by Huy Fong
Foods, Rosemead, CA (818-286-8328) found in most Asian
grocers)
1 tablespoon garlic powder (or 2 tblspn fresh)
1 tablespoon vegetarian bullion liquid concentrate
1/4 cup chopped green bell pepper (optional)*
1/4 cup finely chopped celery (optional)*

Cook as you normally would prepare rice, allow some extra time
to sit covered after cooking (at least 30 min) for the brown
rice to become tender (but still chewy)

*I usually omit these options, but sometimes add for variety
or to be like a particular style I’m trying to emulate. You
could add other vegetables and make it into a rissoto.*

I’ve made it with 100% brown rice, it’s a fine dish, but it
doesn’t taste like a typical restaurant Spanish/Mexican rice.

Title: Braised Buckwheat Kernels
Categories: Cereal
Servings: 6

1 c Uncooked medium buckwheat
-kernels (kasha)
1 Egg
2 1/2 c Boiling water
2 tb Margerine or butter
1 1/2 ts Beef bouillon granules
1/4 ts Salt
1/4 ts Pepper

Braised Buckwheat Kernels

Popular in Russia where it’s called Kasha, this hearty style side dish is
prefect for a hurry-up meal. (Sue’s note: This stuff is good!!)

Mix buckwheat kernels and egg in ungreased 10-inch skillet. Cook over
medium-high heat, stirring constantly, until kernels are seperated and
brown. Stir in remaining ingredients; reduce heat.

Cover and simmer about 5 minutes or until liquid is absorbed and buckwheat
kernels are tender. Makes 6 servings.

Recipe from Betty Crocker’s “30 Minutes or Less” Cookbook

MMMMM

Date: Sun, 15 May 94 12:23:27 CDT
From: Natalie Frankel

COUSCOUS WITH 7 VEGETABLES (OR MOROCCAN COUSCOUS)

1 medium onion
1 TB veg broth
3 cups vegetable broth
2 carrots, peeled
2 turnips, peeled
1 sweet potato
1 zucchini
1 red pepper
Cut all veggies in strips – julienned

1 can garbanzo beans, drained
1 12 oz. or 15 oz. can tomato sauce
1/4 tsp. cinnamon
1/2 tsp. turmeric
pinch of saffron
pinch of curry
2 cups couscous grains

In a large saucepan, saute onion until lightly browned. Add vegetable broth
and bring to a boil. Transfer to a large pot and add carrots, turnips, and
potato. Simmer 15 mins. Lower heat and add zucchini and pepper. Cook 20
mins. Add beans, tomato sauce and spices. Cook til heated through.

In a separate pot, bring 2 1/2 cups of water to a boil. Add couscous, cover
and take off of heat. Let stand 5-7 minutes, fluff with a fork and serve
with vegetables on top.