Title: Brownie Shortbread
Categories: Diabetic, Cookies, Chocolate
Yield: 24 servings

— ;————–
——-cake
1/2 c Unsalted butter; 1 stick
=or=-
At room temperature
1/4 c Granulated sugar;
— ;————–
—–brownie
1/2 c Unsalted butter; 1 stick
=or=-
At room temperature
(1 oz each)
3/4 c Granulated sugar;
1/2 ts Baking powder;
Layer—————
——————-
At room temperature
1/2 c Margarine; 1 stick
1 c All-purpose flour;
1/4 ts Salt;
Layer—————
—————–
At room temperature
1/2 c Margarine; 1 stick
3 Unsweetered chocolate;
2 lg Eggs;
3 tb All-purpose flour;

CAKE LAYER: Heat oven 350 degrees. Grease an 11″ X 17″ baking pan. In
food
processor or with eledtric mixer, process or beat the butter, flour,
sugar
and salt until mixture holds together and forms a dough. Press over
bottom
of pan. Bake 20 minutes or until light golden and firm when touched.
BROWNIE LAYER: Heat butter and chocolate in a small saucepan over low
heat,
stirring often, until melted. Cook 5 minutes. In a medium-size bowl,
whisk
eggs, sugar, flour and baking powder until blended. Whisk in cooled
chocolate mixture. Pour over shortbread base. Bake 20 minutes or until
top
feels firm. Cool in pan before cutting in bars. Food Exchanges per
serving: 1 STARCH/BREAD EXCHANGE + 2 FRUIT EXCHANGE + 8 FAT EXCHANGE;
CAL:
148; PRO: 2g; CAR: 10g; CHO WITH BUTTER: 38g; CHO WITH MARGARINE: 18g;
SOD:
94mg;

Source: The Family Circle; Jan. 1994. Brought to you and yours via Nancy

HEALTHY HAMBURGER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Plus 1 Tbs. plain nonfat
-yogurt
1 oz Crumbled feta cheese (1/4
-cup )
1/2 ts Ground cumin
1 Ib low fat ground beef
1/4 c Minced green onions
1/4 c Cilantro leaves, finely
-minced
1 lg Clove garlic, crushed
1 tb Grated fresh gingeroot
4 Lettuce leaves
20 Very thin slices peeled
-cucumber
4 Onion: rolls, split and
-toasted

In a small bowl combine yogurt, cheese and cumin;
blend with fork until cheese is finely crumbled. Cover
and chill at least 1 hour. Combine beef and nest 4
ingredients, mixing well. Shape into 4 patties. Cook
in non stick skillet, or grill 3 inches from heat for
6-7 minutes on each side or until meat and juices are
no longer pink. drain on paper towels. Place lettuce
leaf, 5 slices on cucumber and beef patty on each roll
half. Top with 2 tablespoons yogurt mixture and
remaining half roll. Serves 4 From the files of Al
Rice, North Pole Alaska. Feb 1994

– – – – – – – – – – – – – – – – – –

LOW-FAT CRAB CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Potatoes
4 tb Margarine
1/2 c Chopped onions
1/4 c Green pepper
4 tb Flour
4 c Skim milk
2 cn (10 1/4-oz each) whole corn
Drained
1 t Salt
1/8 ts Thyme
1/8 ts Pepper
16 oz Imitation crab
2 tb Cooking sherry

Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan,
over medium heat. Add onion and green pepper, cook about 4 minutes,
stirring frequently. Add flour, cook about 1 minute, stirring constantly.
Gradually add milk, using a whisk to prevent lumping and to blend the
sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until the
mixture appears hot, but not bubbling. Cut crab into bite-size pieces and
add to the sauce. Add potatoes. Heat again until hot, but not bubbly,
stirring frequently. Just before serving, add cooking sherry.

– – – – – – – – – – – – – – – – – –

Title: SPAM CARBONERA
Categories: Main dish
Yield: 6 servings

1 Onion, finely chopped
1/2 ts Fennel seeds
1 3/4 c Chicken broth, divided
1 cn SPAM Luncheon Meat, cut into
-strips (12 oz)
1 c Finely chopped parsley
3 Egg whites
1 Egg
1 pk Vermicelli (16 oz)
1 1/2 c Shredded Parmesan cheese,
-divided

In non-stick skillet, combine onion, fennel, and 1 cup broth. Bring
to a boil; boil, stirring occasionally, until liquid has evaporated.
Add SPAM and remaining 3/4 cup broth. Bring to a boil. Add parsley.
In bowl, beat together egg whites and egg. Cook vermicelli according
to package directions. Drain well. Add hot pasta to SPAM mixture.
Pour egg mixture over pasta and immediately begin lifting with 2
forks to mix well. Add 1 cup cheese. Mix until all broth is absorbed.
Sprinkle top with remaining cheese.

—–

Lemony Chicken with Fresh Coriander

Recipe By : Indian Cooking by Madhur Jaffrey (p73)
Serving Size : 4 Preparation Time :0:00
Categories : Main courses, poultry* Indian, Pakistani, Sri Lankan*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1″ cubes fresh ginger, peeled coarsely chopped
4 tablespoons water
6 tablespoons vegetable oil — *
2 1/2 pounds chicken parts — skinned **
5 cloves garlic, peeled and finely chopped
3 cups fresh coriander (w/o roots lower stems) — very
finely chopped
(about 200g)
1/2 – 1 fresh, hot green chilli — very finely chopped
1/4 teaspoon cayenne
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon salt
2/3 cup water
2 tablespoons lemon juice

* Try 3T oil.
** 6 kip filets; pound thicker part slightly to flatten.
[Translation: A kip filet is a skinned, boned, chicken breast half.]

Put the giner and 4 tablespoons of the water into the container of an electric
blnder.
Blend until you have a paste.
[Not very paste-like, but still worked.]

Heat the oil in a wide, heavy, preferably non-stick pot over a medium-high
flame.
When hot, put in as many chicken pieces as the pot will hold in a single layer
and
brown on both sides.
Remove the chicken pieces with a slotted spoon and put them in a bowl.
Brown all the chicken pieces this way.

Put the garlic into the same hot oil.
As soon as the pieces turn a medium brown color, turn heat to medium and pour
in
the paste from the blender.
Stir and fry it for a minute.
Now add the fresh coriander, green chili, cayenne, ground cumin, ground
coriander,
turmeric, and salt.
Stir and cook for a minute.
Put in all the chicken pieces as well as any liquid that might have accumulated
in the
chicken bowl.
Also add 2/3 cup water and the lemon juice.
[I added this first and stirred before putting in chicken.]
Stir and bring to a boil.
Cover tightly, turn heat to low, and cook for 15 minutes.
Turn the chicken pieces over.
Cover again and cook another 10-15 minutes or until chicken is tender.
If the sauce is too thin, uncover the pot and boil some of it away over a
slightly
higher heat.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with Spiced Basmati Rice.

NOTES : Extremely yummy!
This is a nice company dish; it’s easy and it doesn’t need
much attention for the last half hour.

Title: Dalt’s Baked Potato Soup
Categories: Soup, Potato, Bacon
Yield: 6 servings

3 md White or red waxy potatoes,
Peeled and quartered
4 tb Butter
2 md Onions,diced about 1/4inch
1/4 c All purpose flour
4 c Chicken broth or 2 (14 1/2
Ounce) cans reduced salt
Chicken broth and 6 tb water
1 c Dried potato flakes (I used
Martha White “Spud Flakes”
2 c Half and half
1/8 ts White pepper
1/8 ts Salt
1/2 ts Dried basil
1/8 ts Garlic powder
1/8 ts Tabasco sauce
6 Strips bacon, cooked and
Crumbled
2 oz Colby cheese, shredded
3 tb Chopped chives or scallions

Place potatoes in a large pot of cold water and bring to a boil. Boil
gently about 20 minutes or until potatoes are tender. Drain, cook
and cut into 1/2-inch dice (about 3 cups), set aside.

In a large, heavy saucepan, melt the butter over medium heat. Add the
onions, turn heat to low and cook the onions, stirring occasionally,
for 15 minutes. Do not brown.

Stir in flour and let bubble for 2 minutes, stirring occasionally.
Raise heat to medium and whisk in the chicken broth. When the broth
is hot, whisk in the potato flakes and continue shisking until
mixture is smooth. Let simmer on low heat for 15 minutes, stirring
occasionally. Whisk in the half and half and simmer an additional 10
minutes;do not broil. Stir in the seasonings and the potato cubes.

To serve, divide among 6 large soup bowls. Sprinkle the tops with the
bacon, cheese and chives.

Per serving: 379 calories, 11 grams protein, 24 grams of fat, 31 grams
carbohydrates, 65 milligrams cholesterol, 375 milligrams sodium, 58
percent of calories from fat.

Formatted by: Diana Eichman

MMMMM

Title: Dakota Buffalo Beer Pie
Categories: Meats
Yield: 1 servings

2 lb Commercially raised buffalo
-meat, cut into 1 inch
-cubes
2 ts Salt
1/2 ts Freshly ground pepper
1 ts Sage
1/3 c Flour
1/4 c Oil
1 lg Onion, chopped
1 Carrot, chopped
1 Stalk celery, diced
1 lg Potato, cubed
2 c Beef broth
1/4 c Tomato puree
1 c Beer
1 Clove garlic, crushed
1 Bay leaf
3 Sprigs parsley
1 Whole clove
1/2 ts Thyme
-pastry for a single crust
9 Inch pie

Season the meat cubes with salt, pepper, and sage, and dredge in 1/4
cup of the flour. Heat oil in a large skillet and brown the meat on
all sides. Using a slotted spoon, transfer meat to a heavy Dutch
oven. In the remaining oil in the skillet, saute onion, carrot,
celery, and potatoe until lightly browned. Using a slotted spoon,
add vegetables to meat in Dutch oven. Sprinkle remaining flour over
drippings in skillet and cook stirring, until lightly browned. Stir
in the broth, tomato puree, beer, garlic, bay leaf, parsley, clove,
and thyme. Pour over meat and vegetables. Bring to a boil, cover, and
simmer until meat is tender, about 1-1/2 hours. Pour into a deep 9
inch pie dish and let cool. When meat is cool, roll out pastry and
cover dish. Cut steam vents in crust and bake in preheated 425F oven
for 30-35 minutes, until pastry is browned. Makes 6 servings.

Converted by MMCONV vers. 1.50

MMMMM

BLACK BOTTOM PIE DGSV43A

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–HELEN CORBITT—–
—–BOTTON LAYER—–
1 Gingersnap crust
1 tablespoon Unflavored gelatin
4 tablespoons Cold water
2 cups Milk
1/2 cup Sugar
1 tablespoon Cornstarch
1/4 teaspoon Salt
4 Egg yolks — beaten
2 ounces Unsweetened chocolate — melt
1 teaspoon Vanilla
—–CREAM LAYER—–
4 Egg whites
1/8 teaspoon Cream of tartar
1/2 cup Sugar
1 tablespoon Rum
1 teaspoon Sherry
3/4 cup Heavy cream
1 tablespoon Unsweetened chocolate — shave

1. Soften gelatin in cold water. Scald milk in double boiler. Mix sugar,
cornstarch, and salt together, stir slowly into milk, and cook until think. Add
gradually to beaten egg yolks. Return to double boiler and cook 3 minutes
longer. Stir in gelatin to dissolve. Divide in half; add melted chocolate and
vanilla to one half of the mixture to make chocolate layer. Pour carefully into
Gingersnap crust.2. For cream layer, let reamining half of custard cool. Beat
egg whites until frothy; add cream of tartar; continue beating to a soft peak.,
and gradually add sugar. Fold meringue into cooled custard; add flavorings.
Pour carefully over chocolate layer. Chill in refirgerator until set. When
ready to serve, whip cream, spread on top of pie, and sprinkle with shaved
chocolate.

– – – – – – – – – – – – – – – – – –

Date: Wed, 13 Jul 94 10:45:00 EDT
From: “Anne.Cox” <20676AC@msu.edu>

Source: Vegetarian Journal, July/August 1994 “Lentil Mania” by Jacqueline
Dunnington (adapted)

Lentil and Leek Risotto (serves 2 with leftovers as a main dish) [T]

4 chopped leeks (green and white parts, well washed)
4 cloves garlic, minced
1 red pepper, finely chopped
3 c vegetable broth or water
1-1/4 c brown rice
salt and pepper to taste
approx. 1 T chopped fresh basil or a pinch dried basil
1 c cooked lentils
1/4 c freshly chopped parsley
1/4 c finely grated carrots

In a 4 quart deep pot with cover, saute leeks, garlic and red pepper in a
small amount of the broth. When soft, add the rest of the broth or water, and
stir in rice along with seasonings. Reduce heat and simmer covered for about
40 minutes or until rice is done. Uncover, stir in cooked lentils and reheat
until lentils are hot. Garnish with parsley and grated carrot before serving.

Title: Tabouli
Categories: Appetizers, Rice, Mcdougall
Yield: 4 servings

1/2 c Bulgur; dry
1 c Water; boiling
1 Tomato; chopped
1/2 c Fresh parsley; chopped
2 tb Lemon juice
1/8 ts Garlic powder
1/4 c Green onions; chopped
(about 3 green onions)
1/4 c Fresh mint leaves
1/2 c Garbanzo beans, cooked

Recipe by: McDougall Put the bulgur in a small mixing bowl. Pour the
boiling water over the bulgur. Mix. Cover with a towel and let stand for 1
hour. After 1 hour the excess water should be removed. The easiest way to
do this is to pour the bulgur and water into a fine mesh strainer. Let the
water drain off, pressing the bulgur with your hands to remove as much of
the excess water as possible. Place the drained bulgur in a bowl. Add the
remaining ingredients. Toss well to mix. Cover and refrigerate at least 2
hours to blend flavors.

HELPFUL HINTS: This is a great make-ahead dish, easy to take to a pot-luck
dinner or picnic. Try it stuffed in pita bread for a different sandwich
idea. This recipe can be doubled or quadrupled easily for larger amounts.
Keeps well in regrigerator.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM