Title: Carrot Curry
Categories: Diabetic, Vegetables, Side dishes, Curries
Yield: 1 servings

1 lb Fresh carrots; cut in 1/2″ 1 ts Curry powder;
-slices 2 ts Walnut oil;
1 1/2 ts Crystakube froctose; 2 tb Raisins;
1 ts Dijon-style mustard; 2 tb Chopped fresh parsley;

In a large saucepan, bring 1″ of water to a boil. Place carrots in a
vetgetable steamer over boiling water and cover tightly. Steam 20
minutes and remove from heat. Meanwhile, in a small bowl, mix
together fructose, lime, or lemon juice, mustard and curry powder.
Heat walnut oil in a large skillet, then add carrots and raisins.
Toss 2 minutes. Pour the sauce over the carrots and cook, stirring to
blend, 2 minutes more. Sprinkle with parsley.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FRUIT EXCHANGE
+ 1/2 FAT EXCHANGE CAL: 76; CHO: 0mg; CAR: 13g; PRO: 1g; SOD: 68mg;
FAT: 3g:

Source: Light Easy Diebetes Cuisine by Betty Marks

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Title: Spicy Pork Stir-Fry Salad
Categories: Main dish, Salads, Meats, Stir-fry
Yield: 4 servings

1/2 lb Boneless lean pork
4 tb Kikkoman Teriyaki Sauce
— divided
1/8 ts Crushed red pepper; or up to
1/4 ts -Crushed red pepper
2 tb Cornstarch
1 tb Distilled white vinegar
2 tb Vegetable oil; divided
1 Onion; chunked separated
12 Radishes; thinly sliced
2 md Zucchini; julienned
4 c Shredded lettuce

Cut pork across grain into thin, narrow strips. Combine pork, 1 Tbsp.
teriyaki sauce and red pepper; set aside. Combine cornstarch, remaining 3
Tbsp. teriyaki sauce and red pepper; set aside. Combine cornstarch,
remaining 3 Tbsp. teriyaki sauce, vinegar and 1 cup water; set aside.
Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add pork and
stir-fry 2 minutes; remove. Add onion; stir-fry 2 minutes. Add radishes
and zucchini; stir-fry 1 minute longer. Add pork and teriyaki sauce
mixture. Cook, stirring, until sauce boils and thickens. Spoon over bed
of lettuce on serving platter; serve immediately.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Parmesan Puffs

Recipe By : Gourmet – January ’90
Serving Size : 8 Preparation Time :0:00
Categories : Breads Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup milk
1/2 stick unsalted butter
1/4 teaspoon salt
1/2 cup flour
2 large eggs
1 cup fresh grated Parmesan

In a small heavy saucepan combine the milk, 1/4 cup water, the butter, and
the salt. Bring the mixture to a boil over high heat. Reduce the heat to
moderate, add the flour all at once, and beat the mixture with a wooden spoon
until it leaves the side of the pan and forms a ball. Transfer the mixture
to a bowl, whisk in the eggs, one at a time, whisking well after each
addition and stir in the Parmesan and pepper to taste. Drop the batter in 8
mounds on a buttered baking sheet and bake the puffs in the upper third of a
preheated 400 oven for 20 minutes, or until they are crisp and golden. The
puffs may be stored overnight in an airtight container.

– – – – – – – – – – – – – – – – – –

Quick ‘n Easy Mexican Bean Soup

Recipe By : Austin American Statesman 1/12/94
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices bacon — diced
1 medium onion — chopped
30 ounces pinto beans (2 15 oz. cans) — undrained
1 can chicken broth
1/2 cup water
1/4 to 1/3 cup loosely packed cilantro
1/3 cup picante sauce

In a 3-quart saucepan, cook bacon until crisp. Remove with slotted spoon.
Cook onion in drippings until tender but not brown. Return bacon to
saucepan. Add remaining ingredients and bring to a boil, stirring
occasionally. Reduce heat. Cover and simmer 15 minutes.

Variation: Brown 1 pound ground beef with the bacon. Also, add a 14 1/2
ounce can whole tomatoes, 1/2 teaspoon ground cumin, 1 tablespoon chile
powder and 3 small cloves garlic (crushed and sauteed with onion).

– – – – – – – – – – – – – – – – – –

Fruit Fritters with Lemon-Bourbon Sauce

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Creole Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3/4 c Flour,all-purpose

1 tb Sugar

1/2 ts Baking powder

1 Egg,beaten

1/2 c Water

1 tb Butter or margarine,melted

1 ts Vanilla

Vegetable oil for deep-fryin

4 Apples

4 Pears

4 Bananas

– – – – – – – – – – – – – – – – – –

Title: Pheasant with grapes white wine sauce
Categories: Meats
Yield: 4 servings

—————————LISA CRAWLEY TSPN00B—————————
4 tb Butter
1 Pheasant
2 tb Flour
1/2 c Clear stock
1/2 c White wine
1 1/2 c White grapes; seedless
3 tb Lemon juice

Melt butter in casserole or Dutch oven; when hot saute pheasant gently all
over until golden brown. Remove bird. Add flour, stock, and wine; blend
smoothly. Bring to boil; add seasoning.
Return bird to casserole; cover. Cook in 350 oven 35-45 min., until
pheasant is tender; turn during cooking. Peel grapes by dipping in boiling
water a few seconds, then in cold water.
Strip skins; if not seedless, remove seeds. Cover with a little lemon
juice to prevent browning. When bird is tender, remove; carve. Place on
serving dish and keep warm. Add grapes to sauce; cook couple of min. Season
to taste; spoon over pheasant. Serve with mashed potatoes and peas or
spinach.

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Title: BAKED APPLE ZAPATA
Categories: Mexican, Appetizers
Yield: 12 servings

2/3 lb Flour tortilla dough
Flour
3 Granny Smith apples,
Peeled and sliced
2 tb Lemon juice
1/2 c Brown sugar
1/2 ts Cloves
1/2 ts Ground cinnamon
1/2 c Walnuts, chopped
2 tb Cornstarch dissolved
3 tb Water
Water

Use your favorite recipe for flour tortillas, or make
dough from the recipe on the Tortilla mix package.
Divide the dough into 4, 2-inch balls. Roll each into
a 6-inch tortilla. Dust with flour, cover with plastic
wrap and set aside. In a saucepan, place apples with
enough water to cover. Add lemon juice. Cook over high
heat until boiling 5 minutes. Add sugar, cloves,
cinnamon, and walnuts; continue cooking over low heat
until slightly thickened. Combine cornstarch and
water and add to mixture, stirring until thick.
Remove from heat. Lay out tortillas; dust off excess
flour. Spoon on 2 tablespoons of the apple mixture
down the middle of each tortilla. Fold one side of
the tortilla over the mixture; then fold the remaining
side over. Fold in the ends and seal by moisting the
tortillas with a little water. Bake in a preheated,
400 degree F oven until lightly browned. Remove and
sprinkle with cinnamon and sugar. Serve with whipped
cream (at Cafe Noche, it is served with Tequila
Sabayon sauce made with tequila, egg yolks, and sugar.
NOTE: Tortillas and apple mixture may be made ahead
several hours or a day
before. Recipe: Cafe Noche, 2409 Montrose Blvd,
Houston, Texas — 1-(713)-529-2409

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PEANUT BUTTER BANANA MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour — all purpose
1/2 c Brown sugar — lightly packed
1 tb Baking powder
1/4 ts -Salt
1/2 c Peanut butter
2 tb Vegetable oil
2 Eggs
1/4 c Milk
2 Bananas — ripe, mashed

A real kid pleaser and a healthy snack, this moist
muffin is prefect for peanut butter fans.
Preheat the oven to 375F. In a large bowl, mix
together the flour, brown sugar, baking powder, and
salt. In a separate bowl, beat together the peanut
butter, oil, eggs, milk and bananas. Stir the wet
ingredients into the dry ingredients just until
moistened.
Spoon the batter into 12 well-greased muffin cups.
Bake for 20 to 25 minutes, or until a toothpick
inserted in the centre of a muffin comes out clean.
MAKES: 12 MUFFINS

– – – – – – – – – – – – – – – – – –

Riad’s Succulent White Beans

Recipe By : Sheila Lukins Feb 96 – Parade “The New Main Dish”
Serving Size : 6 Preparation Time :1:00
Categories : 2Try
A-New-Main-Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound dried white beans
8 cups water
2 bay leaves
2 tablespoons olive oil
2 large cloves garlic — sliced
4 sprigs fresh sage — or thyme
3 plum tomatoes, ripe, seeds removed — quartered
2 cups fat-free chicken broth
salt and pepper
2 tablespoons flat-leaf parsley

[1] Rinse the beans and soak in tepid water overnight. Rinse and
drain in several changes of cold water.
[2] Place beans in a large, heavy pot. Add the 8 cups of water and
the bay leaves. Bring to a boil, reduce heat to medium and simmer until the
beans are tender but not mushy, 40 to 45 minutes, skimming any foam that
rises to the surface. Drain beans (discarding bay leaves) and set aside.
[3] Place the olive oil in another heavy pot and cook the garlic over
medium-low heat until lightly browned. Add the sage or thyme, drained
beans, tomatoes and broth; cook over medium heat for 5 minutes. Season
with salt and pepper to taste and garnish with chopped parsley.

Serve with toasted peasant bread, or on top of penne pasta.
Serves 6: per 1/6, 248 cals, 38g carb, 13 g prot, 5 g fat, no chol.
Chef Riad Aamar, Doc’s Restaurant, New Preston, CT

– – – – – – – – – – – – – – – – – –

NOTES : Although a little flat and bitter for our tastes, try this again
with these adjustments: 6 1/2 cup of water and 1 1/2 cup vegetable broth;
crushed garlic; both sage and thyme, a little creamy peanut butter (1 tbs);
cilantro. Add a little chipotle dice (canned?) for needed “smokey” flavor.
(End of message from Pat Hanneman)

Title: Cream Cheese Cookies
Categories: Polkadot, Faylen, Cookies
Yield: 4 Servings

8 oz Cream cheese
1/2 lb Butter, softened
2 c Flour
16 oz Preserves
1/4 c Sugar
2 tb Nuts, ground
1 Egg white
1 ts Water

Blend butter and cheese. Beat in flour. Chill overnight.

Drain preserves as much as possible, leaving fruit pieces.

Roll pastry thin on floured baking sheet. Cut in 2-inch rounds.
(Save scraps, form into ball, chill and reroll.) Put a dab of
preserves on each round. Fold into crescent, seal edges tight, brush
top with egg white mixed with water, and dip tops in nuts mixed with
sugar. Place close together on ungreased cookie sheet. Bake at 325
degrees until just starting to brown, about 15 minutes. Watch
carefully, they burn easily. Remove immediately, cool on racks, and
pack airtight. These freeze beautifully but last only a few days at
room temperature.

Recipe By: Marge Clark

Notes: Pastry also works well as liner for mini-muffin tins or for
savory turnovers.

Per serving: 4746 Calories; 277g Fat (51% calories from fat); 55g
Protein; 543g Carbohydrate; 746mg Cholesterol; 2790mg Sodium

The Chef’s Comments:
“As I recall, the cooking time on these is a bit short. Keep an eye
on them. Last christmas, I used the almond filling in these and
dipped them in sugar (red and green, of course!) and they were
fabulous.” – Faylen

From: Faylen
Date: 11-03-96 (15:52)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627.

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