Title: Egg Pizza Roll-Ups
Categories: Pickell
Yield: 4 Servings

8 Eggs
3/4 c Thick pizza sauce, divided
Salt Pepper to taste
Pinch ea. of basil oregano
Butter
4 Fresh pita breads,7-inch
1 1/2 c Shredded mozzarella cheese
1 Green pepper,cut into
1/2-inch cubes
1 c Fresh mushrooms,sliced
Cayenne pepper to taste

In a small bowl, combine eggs, 1/4 cup pizza sauce,salt,pepper,basil
and oregano. Beat with a fork until eggs are blended. Heat 6-inch
skillet over medium-high heat. Add 1/2 tsp butter. When butter is
melted, pour in 1/4 cup egg mixture. As eggs begin to set, lift edges
to allow liquid eggs to run under onelette. When eggs are set, slip
spatula under and slide omelette out of pan. Repeat with remaining
egg mixture. With a small knife, cut all around pita breads and
separate halves. Lie flat on work surface. Place an omelette on each
pita round. Spread 1 Tbsp pizza sauce over each. Sprinle with cheese.
Arrange a few piecesof pepper and mushroom slices in a row on each
pita. Sprinkle with cayenne pepper. Fold pita bread over and roll up
tightly. Serve immediately or to melt cheese, wrap in plastic wrap
and microwave on medium for 20 seconds. Roll-ups may be sliced and
served as appetizers.

To make ahead, wrap roll-ups in plastic wrap and keep refrigerated.
Serve hot or cold. To reheat, place two roll-ups in microwave oven.
Microwave on medium until hot, 30 to 45 seconds.

TIP: Make omelettes ahead, wrap individually and refrigerate up to 2
days or freeze. Ready to serve roll-ups may be kept inthe
refrigerator for one day.

Submitted by Kathleen Pickell

MMMMM

Date: Tue, 17 Jan 95 10:17:00 EST
From: “Anne.Cox” <20676AC@msu.edu>

This is a variation of something my grandmother used to make with h*m hocks.
It’s a long way from the original. This makes approx. 5 qts., enough to
freeze half or feed a crowd.

Hopping John in a pressure cooker

2 c brown basmati rice
1/2 c wild rice
1/2 lb. frozen black-eyed peas
10 oz. bag frozen mustard greens
10 oz. bag frozen collard greens
5 1/2 c water
Spices: 1 t basil, 1 t garlic powder, 1 t to 1 T Old Bay seasoning
2 cans stewed tomatoes with liquid

Put the water in the cooker, turn burner to high. Stir in spices. Rinse
rices and put in cooker. Throw in black-eyed peas, greens, and stewed
tomatoes. Bring to simmer with the top off, stirring occasionally, until
frozen stuff has thawed somewhat and greens are separated. Lock the lid down,
bring to high pressure. Cook at high pressure for 30 minutes, remove from
heat and allow natural pressure release. Adjust seasoning if necessary.
Tobasco sauce is a must on the table.

menu suggestions: spicy tomato soup (I’m busy trying to defat one that had
peanut butter in it)
tossed salad with romaine lettuce, canned beets, and
artichoke hearts – raspberry vinaigrette dressing
corn bread or a crusty garlic bread
baked onion side dish, will post later

I use an 8-qt.cooker, cut recipe in half if you use a smaller cooker.

Title: Garlic and Parmesan Popcorn
Categories: Snacks, Garlic
Yield: 6 servings

2 tb Corn oil Salt
2 tb Olive oil 1/4 c Grated Parmesan
2 Garlic cloves, split 1 Garlic clove, minced
3/4 c Popping corn Ds cayenne
pepper

Servings: 6

In a large heavy pot, heat corn oil and olive oil over high heat until
the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add
split garlic cloves and rest of popping corn, cover pot, and shake gently
until corn starts to pop. Shake vigorously until popping subsides. Remove
from heat. Remove garlic and toss popcorn with Parmesan, minced
garlic, cayenne and salt. Posted by Linda Davis

—–

PAM’S BUTTERMILK DRESSING

Recipe By : Pamela Creeden
Serving Size : 24 Preparation Time :0:00
Categories : Salads Salad Dressing Pam’s Stuff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Mayonnaise
1/2 cup Buttermilk
2 tablespoons Parmesan Cheese — Grated
1/2 teaspoon Parsley Flakes
1/2 teaspoon Dried Dillweed
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/8 teaspoon Pepper
1 tablespoon Milk (up to 2 tablespoons, if needed) — optional

Stir together mayonnaise and buttermilk. Stir in cheese, herbs, garlic
powder, onion powder, and pepper. Cover and store in refrigerator up to 2
weeks. If necessary, stir in milk to make of desired consistency. Makes
1-1/2 cups.

Best if made at least a couple hours ahead of time and refrigerated.

For Dip: Do not stir in any milk. Serve with any kind of chips or fresh
vegetables.

– – – – – – – – – – – – – – – – – –

NOTES : A no-fail favorite!

BRICKLAYER’S SALSA (SALSA DE ALBANILES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Relishes Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, peeled and quartered
2 sm Garlic cloves, peeled
1 1/2 ts Salt or to taste
1 c Cilantro, minced
4 to 6 fresh serranos
– chilies -ÿÿ
2 or 3 jalapenos, stemmed
– and roasted whole
1 1/2 c Tomatillos, husked, roasted
– or broiled in water
1/3 to 1/2 cup water
pn Sugar
1 t Salt or to taste
8 Sprigs fresh cilantro,
– chopped
3/4 c White onion, peeled and
– minced

Add onion, garlic and salt to a mortar or food
processor. If using a mortar, grind well. If using a
processor, pulse once very quickly. It is very
important not to overporcess or the texture of the
salsa will suffer. Add minced cilantro and pulse
again, very quickly. Add chilies, tomatillos and water
and pulse again. Season to taste. Garnish with chopped
cilantro and onion. To prepare without a mortar or
processor, mince all ingredients extremely finely and
combine.

– – – – – – – – – – – – – – – – – –

SHEPHERD’S PIE 7

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Pork
Vegetables Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Lean Ground Beef
8 ounces Hot Italian Sausages *
16 ounces Whole Peeled Tomatoes
1 1/2 cups Sliced Fresh Mushrooms
1 Clove Garlic — Minced
2 tablespoons Balsamic Vinegar
1 cup Frozen Peas
1 tablespoon Chopped Fresh Basil Or
1/2 teaspoon Dried Basil
1 teaspoon Salt
1/4 teaspoon Dried Oregano — Crumbled
Fresh Ground Pepper To T
2 pounds Potatoes **
3/4 cup Milk
1/2 cup Grated Parmesan Cheese
6 tablespoons Butter — Room Temp.

* Hot Italian sausages should be cut lengthwise in half and sliced 1/4 inc
thick. ** Potatoes should be pared and cut into 1 inch chunks. Place groun
beef and sausages in a medium skillet. Cook, breaking up beef, over mediu
high heat until meat loses some of its pink color and releases juices. Add
tomatoes, mushrooms, garlic and vinegar. Simmer uncovered, stirring
occasionally and breaking up tomatoes, about 10 minutes. Stir in peas,
basil, 1/2 ts salt, oregano and pepper. Simmer 10 minutes. Remove from
heat. Meanwhile, boil potatoes in water to cover until tender, about 20
minutes. Drain potatoes and transfer to large mixing bowl. Beat in milk,
cheese, butter, remaining 1/2 ts salt and pepper to taste; continue to bea
until smooth. Heat oven to 350oF. Spoon meat mixture into 2 quart shallow
casserole. Spoon potato mixture on top and spread evenly to edge. Bake
until golden annd bubbling, about 45-50 minnutes. Let stand 10 minutes
before serving. Serve hot. 436 calories per serving.

– – – – – – – – – – – – – – – – – –

JOAN’S CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Fruits
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c White rasins
1/4 c Bell peppers
-chopped fine
1 c White vinegar
4 Pears — cored,pared, chopped
Non-nutritive equivalent to
-2 cups sugar
1/2 ts Ginger
1/4 ts Allspice
1/4 ts Cloves
1/4 ts Salt

Combine all ingredients in large pan; bring to boil.
Reduce heat to medium, cook unitl pears are tender and
mixture is slighty thick (about an hour). Spoon into
three clear 1/2 pint jares and seal inmediately.

Food Exchange per serving: 1 FRUIT EXCHANGE CAL: 45
PER SERVING

Source: Recipes of Diabetics by Billi Little (1985
version)

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

– – – – – – – – – – – – – – – – – –

FRENCH BREAKFAST MUFFINS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —–MM FORMAT BY MARY ANN
YOUNG—————-
1/3 c Shortening
1/2 c Sugar
1 Egg
1 1/2 c Flour or cake flour
1 1/2 ts Baking powder
1/2 ts Salt
1/4 ts Nutmeg
1/2 c Milk
—–TOPPING—–
3/4 c Sugar
1 1/2 ts Cinnamon
1/2 c Butter or margarine (1 stick
-melted

Heat oven to 350 degrees. Grease 15 medium muffin cups
(2-3/4 in. diameter). Mix thoroughly shortening, 1/2
cup sugar, egg. Stir in flour, baking powder, salt and
nutmeg alternately with the milk.

Fill the muffin cups 2/3 full. Bake 20-25 minutes.

Topping: Mix 3/4 cup sugar and the cinnamon.
Immediately after baking, roll puffs in melted butter,
then in cinnamon-sugar mix.

Serve hot. These are very light in texture. Great
taste!

– – – – – – – – – – – – – – – – – –

Crockpot Chicken/Sausage Cassoulet

Recipe By : =

Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Frozen lima beans
1 cup Tomato juice
1 Carrot — 1/2 inch pcs
1 Stalk celery — 1/2"pcs
1 Onion — chopped
1 Clove garlic — minced
1 Bay leaf
1 teaspoon Chicken bouillon granules
1/2 teaspoon Dried basil — crushed
1/2 teaspoon Dried oregano — crushed
3 Boneless chicken breasts
3 Chicken drumsticks
8 ounces Smoked kielbasa

Place carrots, limas, celery and onions on bottom of crockpot which has been
sprayed with Pam. Combine herbs, juice and bouillon and add to vegetables.
Place chicken on top of vegetables. Cut sausage into pieces. Put chicken and
sausage on top of vegs Cover crockpot and cook on Low heat for 10 hours or on
high for 5 hours. Remove bay leaf before serving.

– – – – – – – – – – – – – – – – – – =

White Beans, Rice and Red Cabbage (or _What to Do With Red Cabbage_)

2 cans White or Navy Beans, (mash half and keep half whole)
2 cups cooked brown basmati rice
3 slices of a tender red cabbage, diced and sauted in balsamic vinegar
or saute cabbage in apple juice, and add lemon juice
1/2 cup diced figs (4 fresh figs), or favorite fruit (ie. apple, cranberry)
1/2 large vidalia onion, diced and sauted
2 tsp powdered cinnamon

Heat white beans, mash half or 2/3 of them. Mix in rice and remaining whole
beans. Add red cabbage, figs and onion (dice red cabbage and onion in food
processor if not fully diced yet). Spice with cinnamon. Serves 4.