Title: CHICKEN CAESAR SALAD
Categories: Salads, Poultry
Yield: 4 servings

MMMMM————————–CHICKEN——————————-
2 Chicken breasts, whole,
– boneless, skinned, halved
2 tb Butter
1/2 ts Garlic, fresh, finely
– chopped
1/4 ts Salt
1/4 ts Pepper, coarsely ground

MMMMM————————–DRESSING——————————-
2 tb Parmesan cheese, freshly
– grated
1/4 ts Pepper, coarsely ground
2 tb Vegetable oil
1 tb Vinegar, cider
1 tb Lemon juice
2 tb Sour cream, light or dairy
1 tb Dijon mustard

MMMMM—————————SALAD——————————–
4 c Romaine lettuce, torn
1 md Tomato, ripe, sliced
Garlic melba rounds

Time: 30 minutes Cut each halved chicken breast lengthwise into
thirds. In a 10 inch skillet melt butter until sizzling. Add chicken,
garlic, salt and 1/4 teaspoon pepper. Cook over medium heat, turning
once, until chicken is browned and fork tender ( 7 to 10 minutes ).
Meanwhile, in a small bowl stir together all dressing ingredients. In
a large bowl place lettuce. Pour dressing over lettuce; toss to coat.
On a platter or individual salad plates place lettuce. Place tomato
slices and chicken on lettuce. Arrange garlic rounds on salad. Yield:
4 servings.

NUTRITION INFORMATION ( 1 Serving ): Calories – 330 Protein – 31g
Carbohydrate – 11g Fat – 18g Cholesterol – 92mg Sodium – 448mg

Source: Land O Lakes Summer Favorites Shared by: David Knight

MMMMM

BUTTER NUT TWISTS

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Active dry yeast
1/4 c Warm water (110ø to 115øF)
1 c Butter
4 c All-purpose flour
2 Eggs, beaten
3/4 c Sour milk*
1/3 c Sugar
1/2 ts Salt
—–FILLING—–
1 lb Ground walnuts
2 c Flaked coconut
3/4 c Sugar
3 tb Butter, melted

Dissolve yeast inwater, set aside. In a large bowl, cut butter into flour
until coarse crumbs form. Add yeast mixture, eggs, milk, sugar and slt;
mix lightly. Divide dough into thirds. Cover and refrigerate overnight.
Take out one piece at a time from refrigerator; roll out on a sugared board
to a 12×9-inch rectangle. Combine all filling ingredients. Sprinkle 1/3 cup
filling on half of the 12-inch edge of dough. Fold over lengthwise and
seal, forming a 12×4 1/2-inch rectangle. Pat out to press filling into
dough. Sprinkle another 1/3 cup of filling on half of the 12-inch edge of
dough. Fold over lengthwise, forming a 12×2-inch rectangle. Pat down to
12×4-inches. Slice 1/2-inch pieces down the 12-inch side of the dough.
Repeat with remaining two portions of dough. Twist each slice and roll in
remaining filling. Place on greased baking sheets. Bake at 350øF for 15-18
minutes or until golden brown. Serve warm or cool. (*To sour milk, place 2
tablespoons white vinegar in a measuring cup. Add enough milk to equal 3/4
cup.)

Joyce Hallisey Mt. Gilead, North Carolina , Dec/Jan/94

– – – – – – – – – – – – – – – – – –

WINTER VEGETABLE STOCK

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or olive oil
1 Onion
– diced into 1/2-in squares
1 c Leek greens — roughly chopped
2 md Carrots — peeled and diced
4 Outer stalks of celery — plus
Celery leaves — diced
1 c Cubed winter squash
-ÿÿSquash Seeds Skins
1 c Chard stems
– cut into 1-in lengths
1 md Potato — diced, -ÿÿ
1 c -Thick Potato Parings
1/2 Celery root — scrubbed, diced
1/4 c Lentils — rinsed
6 Thyme sprigs — -ÿÿ
1/4 ts -Dried thyme
2 Bay leaves
2 Handfuls borage leaves
-ÿÿChard leaves, lettuce
– or nettles
3 Sage leaves
10 Parsley sprigs
– roughly chopped
4 Garlic cloves
– peeled and chopped
1 t Salt
2 ts Nutritional yeast (optional)
8 1/2 c Cold water

HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs,
garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over
medium-low heat for 15 to 20 minutes. Pour in the 8 cups of cold water and
bring to a boil; then simmer, partially covered, for 30 to 40 minutes. Pour
the stock through a sieve and press out as much of the liquid as possible.
Use it as is, or reduce it further for a richer flavor. Taste and season
with more salt, if needed. Makes 4 to 6 Cups

– – – – – – – – – – – – – – – – – –

Title: Bean Stew
Categories: Diabetic, Main dish, Vegetarian, Vegetables, Beans
Yield: 1 servings

1 tb Pinto beans;*
1 tb Northern beans;
1 tb Lentils;
1 c Beef broth;
1 tb Carrot;
1 tb Hominy;
1 tb Onion; slice
1/2 ts Green chilies; chopped
ds Garlic powder, oregano,
Salt to taste
Fresh ground pepper;

* Makes 1 1/2 cup of soup for ONE, again!!!!! No soup
for BERT!!! Boil beans and lentils in beef broth for
10 minutes, covered. Allow to stand 1 to 2 hours or
overnight. Place softened beans and remaining
ingredients in baking dish. Bake aat 350F for 45
minutes to 1 hour or until ingredients are tender.
Food Exchange per serving: 1 MEAT EXCHANGE + 1
STARCH/BREAD EXCHANGE CAL: 225

Souce: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and

—–

MICROWAVE MAPLE BACON OVEN PANCAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Bisquick baking mix
1 1/2 c Shredded Cheddar or process
American cheese
3/4 c Milk
1/4 c Maple flavored syrup
1 tb Sugar
2 Eggs
12 Slices bacon (about 1/2
Pound) crisply cooked and
Crumbled

Grease and flour microwaveable pie plate,10 X 1
1/2".Beat baking mix,1/2 cup of the cheese,the
milk,syrup,sugar and eggs with wire whisk or hand
beater until only small lumps remain;pour into pie
plate.Place pie plate on inverted microwaveable dinner
plate in microwave oven.Microwave uncovered on
high (100%),rotating pie plate 1/4 turn every 2
minutes,until most of top no longer appears doughy,5
1/2 to 7 1/2 minutes.Sprinkle with remaining cheese
and the bacon.Microwave uncovered on inverted plate
just until cheese is melted,1 to 1 1/2 minutes
longer.Serve with maple flavored syrup if
desired.Makes 8 servings.

– – – – – – – – – – – – – – – – – –

Title: QUICK CHOCOLATE MOUSSE
Categories: Desserts, Chocolate, Diabetic
Yield: 6 servings

3 oz Of a diabetic mix of
-Dream whip
1/2 c Ice water
1 tb Cocoa
Strawberries for garnish .

Beat all ingredients until soft peaks form. Spoon into
dishes. Per serving: 67 calories, 0.7 gms protein, 4
gm fat, 0 cholesterol, 6 gms carbohydrates, 13 mg
sodium From: The Pointe Restaurant and Spa – the
largest all-suite resort in the nation. Located in
Phoenix, Arizona. Jean Bolls JXCT09A

—–

Sauteed bamboo

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Misc Non-Categorized

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
3 cups bamboo — parboiled, sliced
1 teaspoon salt
pepper — to taste

Heat the fat in a frying pan, add the bamboo, saute for about 5 minutes until
slightly brown, and stir occasionally . Add the seasoning and serve on hot
cooked rice with acheese sauce.

– – – – – – – – – – – – – – – – – –

Title: STEWED FISH A LA JUIVE
Categories: Jewish, Nathan, Seafood
Yield: 6 servings

-PAT DWIGANS FWDS07A
1/2 c Choppe parsley
3 sm Onions, sliced in rounds
2 c Water
1 ts Ground white pepper
1/2 ts Grated nutmeg
1 tb Matzah meal
1 Sprig saffron
Juice of 3 lemons
3 Egg yolks
1 3 lb carp, pike or salmon,
Cut into 1 inch steaks,
Reserve the head and tail

Bring the parsley, onions and the water to a boil then
reduce the heat, and simmer until tender, about 5
minutes. Add the white pepper, nutmeg, matzah meal,
saffron, and the lemon juice. Put all the fish pieces,
head and tail as well as the steaks, into the water,
adding more water to cover if necessary. Cover and
poach for 10-15 minutes or until the fish is cooked.
remove the steaks to a platter, arranging them in the
original form of the fish. Leave the head and tail in
the broth. reduce the broth by 1/2 over a high heat,
cooking about 15 minutes, then adjust the seasoning,
and strain. Return the broth to the pot, add the
yolks, whisking well, and bring just to a boil. When
cool chill over night. Remove the head and tail from
the broth and arrange them with the fish steaks to
make the original shape of the fish. Refrigerate
overnight, Garnish with the onions and parsley and
some of the reduced broth. Serve the fish at room temp
with any remianing broth in a separate bowl.

—–

Title: Tuna
Categories: Fish, Canning
Yield: 1 text

Tuna may be canned either precooked or raw. Preooking removes most of
the strong-flavored oils. The strong flavor of dark tuna flesh affects
the delicate flavor of white flesh. Many people prefer not to can dark
flesh. It may be used as pet food.

Note: Glass-like crystals of magnesium ammonium phosphate sometimes form
in canned tuna. There is no way for the home canner to prevent these
crystals from forming, but they usually dissolve when heated and are
safe to eat.

Procedure: Keep tuna on ice until ready to can. Remove viscera and wash
fish well in cold water. Allow blood to drain from stomach cavity. Place
fish belly down on a rack or metal tray in the bottom of a large baking
pan. Cut tuna in half crosswise, if necessary. Precook fish by baking at
250 degrees F for 2-1/2 to 4 hours (depending on size) or at 350 degrees F
for 1 hour. The fish may also be cooked in a steamer for 2 to 4 hours.
If a thermometer is used, cook to a 165 to 175 degree F internal
temperature. Refrigerate cooked fish overnight to firm the meat. Peel
off the skin with a knife, removing blood vessels and any discolored
flesh. Cut meat away from bones; cut out and discard all bones, fin
bases, and dark flesh. Quarter. Cut quarters crosswise into lengths
suitable for half-pint or pint jars. Fill into jars, pressing down
gently to make a solid pack. Tuna may be packed in water or oil,
whichever is preferred. Add water or oil to jars, leaving 1-inch
headspace. Add 1/2 teaspoon of salt per half-pint or 1 teaspoon of salt
per pint, if desired.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the canning method used.

Table 1. Recommended process time for Tuna in a dial-gauge pressure
canner.

Jar Size: Pints and Half-pints.
Process Time: 100 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Tuna in a weighted-gauge pressure
canner.

Jar Size: Pints and Half-pints.
Process Time: 100 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

BUTTER BEANS WITH MINT AND TOMATOES
———————————–

In Greece, this is made with 1/4 pint of olive oil ! Whilst the taste does
suffer very slightly with the ommission of the oil, I find the addition of a
very strongly flavoured vegetable stock (1/4 pint) redresses the balance well.

INGREDIENTS

1 lb of cooked butter beans 3 large onions, finely chopped
2 cloves of garlic, crushed 1/4 pint of strong veg. stock
1 x 14 oz can of tomatoes 2 tblsp fresh mint or 1 dried

METHOD

Saute onions and garlic in a little of the stock until starting to soften. Add
the tomatoes and the cooked beans and the mint. Season to taste. Simmer gently,
covered, for about 20 minutes to allow the flavours to blend.

I like this as a supper dish with wholemeal bread rolls and a green salad.

PLEASE….don’t try feeding this to any greek people 🙂 !