Oyster Corn Chowder #3 TDF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews Seafood
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Orzo Pasta — cooked per pkg.
3 c Clear Chicken Broth
1/4 c Parsley — minced, fresh
1/2 c Leeks — chopped
1/4 c Prosciutto — minced
Salt and white pepper, to
-taste
1 1/2 c Corn — fresh or frozen
1/2 ts Chipotle Powder — seenote
2 tb Butter — unsalted
2 1/2 c Light cream (Optional)
1 pt Maryland Oysters with their
-liquor

Cook the orzo according to the directions on the package and set
aside.
Place the chicken broth, parsley, leeks, prosciutto, salt and
pepper in a large sauce pan. Simmer until the leeks are tender, or
about 2 minutes. Add the corn, butter, chile, cream and oysters with
their liquor. Simmer for 3 to 5 minutes longer and add the cooked
orzo. Stir and serve immediately.
Makes 4 servings.
Per Serving: 337 calories, 21 gm protein, 38 gm carbohydrates, 12
gm fat, 5 gm saturated fat, 85 mg cholesterol, 733 mg sodium.
Rewritten by Mike Stock, 5/10/95
Use any ham, Smithfield, HoneyBaked, BlackForest, or any good
tasting ham.
Use Onions as a substitute for the leeks. Use Vidalias if possible.
Replace oysters with shrimp, scallops, shark, octopus rings, or any
firm fish…..

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PASTA WITH OYSTERS AND SHRIMP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Main dish
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 T Peanut oil
2 T Flour
1 Medium yellow onion, chopped
1 t Anchovy paste (optional)
3 c Half-and-half
2 dr Tabasco
1 t Worchestershire sauce
1/2 t Whole thyme
1 pt Small oysters
1 lb Shrimp,*
1/2 lb Cooked pasta
4 Green onions,**

* raw and peeled (about 32 to 40 per lb)
** chopped, for garnish
Heat a large frying pan and add the oil. Stir in the flour and cook this
mixture until it is the color of light peanut butter, being careful not to
burn it. Add the onions and suate until limp. Stir in the anchovy paste and
the half-and-half, stirring carefully to avoid lumps. Turn to a light
simmer
and add the Tabasco, Worchestershire sauce and thyme, and simmer for 10
minutes. Add the oysters and shrimp and heat for a few minutes. Do not
overcook the seafood. Add salt and pepper to taste and serve over the hot
pasta. Garnish with chopped green onions.

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Title: Deep Fried Tofu with Plum Sauce
Categories: Appetizers, Vegetables, Sauces
Yield: 16 servings

1 lb Firm tofu
1/2 c Sesame seeds
2 tb Cornstarch
3 tb Whole-wheat flour
1/4 c Vegetable oil
1 1/2 lb Red plums, pitted, peeled
— chopped
3/4 c Sugar
1 tb Soy sauce
1 tb Teriyaki sauce
2 ea Garlic cloves, chopped
Water to cover

Cut tofu into 1″ squares. Mix together sesame seeds, cornstarch
flour. Roll tofu in sesame mixture till well coated. Heat oil in
skillet till hot. Fry squares till well browned. Drain on paper
towels set aside.

Place the rest of the ingredients in a pot. Add just enough water to
cover by 1/2“. Bring to a boil then simmer for 20 minutes. Blend
till smooth. Pour into a serving bowl.

To serve, place toothpicks in tofu cubes. Arrange on a platter
serve warm with the sauce.

Jack Santa Maria, ”Chinese Vegetarian Cookery"

MMMMM

DIABETIC BLUEBERRY MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Bisquick
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
1/4 c Artificial sweetener
-(equivalent to 6 tb sugar)
1 c Commercial sour cream
1 Egg
1 c Fresh blueberries
2 ts Grated lemon peel

Preheat oven to 425 F (210 C) and grease 12-cup
muffin pan. Combine Bisquick and 1/4 cup artificial
sweetener. Make a well in centre of mixture and add
sour cream and egg all at once. Beat with a fork until
all ingredients are well combined. Gently fold in
fresh blueberries.
Put 1/4 cup of batter into each muffin cup. In a
small bowl, combine lemon peel and 2 tablespoons
artificial sweetener. 8. Sprinkle peel and sweetener
mix over batter in each muffin cup. Bake on centre
shelf for 20 to 25 minutes, or until golden brown.
These muffins are best served hot. Exchange per
serving: 1 bread, 1 fat 1 serving equals 119 calories
Makes 12 muffins Source: The Muffin Baker’s Guide By
Bruce Koffler

From: Jeffrey Dean Date: 11-18-93

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Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Greek
Vegetables Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 large Zucchini blossoms
1 cup Long-grain white rice
3 tablespoons Minced fresh Italian parsley
3 tablespoons Finely chopped fresh mint
1 small Onion — finely chopped
1/3 cup Olive oil
1 large Ripe tomato, peeled, seeded — – coarsely chopped
Salt
Freshly ground black pepper
3/4 cup Warm water

Wash the zucchini blossoms gently and drain them. In a small bowl, combine the
rice, parsley, mint, and onion. Add the oil, tomato, and salt and pepper and
mix well. Using a small teaspoon, stuff the blossoms with the rice mixture.
Arrange them one next to the other in a shallow saucepan, add warm water, and
cover. Bring to a boil and simmer over low heat until the rice is cooked,
about 30 minutes.
Serve warm.

Sofi Lazarides Konstantinides, “Sofi’s Aegean Kitchen” Posted by Karen
Mintzias

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RED LOBSTER CHEESE GARLIC BISCUITS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick baking mix
2/3 c Milk
1/2 c Shredded cheddar cheese —
(2 oz.)
1/4 c Margarine or butter —
Melted
1/4 ts Garlic powder

Mix Bisquick thru cheese until soft dough forms; beat
vigorously for 30 seconds. Drop dough by spoonful
into ungreased cookie sheet. Bake 8-10 minutes or
until golden. Mix melted butter or margarine and
garlic powder; brush over warm biscuits before
removing from cookie sheet. Serve warm. Makes 10-12
biscuits.Preheat oven to 450.

Posted in KitMail by Donna J Hamilton

Title: Limeade
Categories: Diabetic, Beverages
Yield: 6 sweet ones

1 1/2 c Freshley Squeezed Lime Juice -the better)
-(About 6 limes) *** 1 1/2 c NutraSweet (r)
Spoonful ™
4 c Cold Water (The colder

Ice Cubes 6 Lime Slice Twists 6 Mint Sprigs

Mix first three ingredents together and refrigerate untill chilled
and you are ready to serve. You may freeze it in ice cube trays and
use in place of the Ice Cubes when serving as well, Or as a
“Popsicle” Limeade ice cubes may be “processed” in an ice crusher,
blender or food processor to make a Lime Slush as well.

To serve, either make a slush as described above or serve over ice.
Optional garnash of Lime slice and/or mint sprigs.

Makes 6 servings of about 8 ounces each

Nutritional Information

Serving size 8 oz

Calories ———— 45 Saturated Fat ——— 0g Protein
~———– <1g Cholesterol --------- 0g Carbohydrates ~------ 12g Fiber --------- Trace Total Fat ------- 0g Sodium --------- 5mg Diabetic Food Exchange 1 fruit From: John Davis MMMMM

Title: Transylvanian Nosh
Categories: Ethnic, Sandwiches, Cheese
Yield: 16 Slices

1 sm Loaf country white bread
11 Paper-thin slices Hungarian
-salami
1/4 c Butter
4 Hard-boiled eggs; sliced
-lengthwise
1/4 lb Russian-style feta cheese,
-cut into 2-inch pieces
8 Tiny dill pickles or
-gherkins, cut into halves
-lengthwise
16 lg Kalamata olives; halved
-lengthwise
1/4 lb Jarlsberg cheese; shredded

Cut bread into 1/2-inch-thick slices, then cut each
slice in half to get 16 slices.
Cut each salami slice into thirds. Butter bread.
Arrange 2 pieces salami on each slice bread. Add 1
egg slice to cente of sandwich, then 1 piece feta
cheese, 1 half pickle and 2 halves olives. Sprinkle
jarlsberg cheese over toppings. Arrange on platter.
Makes about 16 slices or 8 servings.
From the Denver Post Food Section 10/2/96

Formatted for MM by Pegg Seevers 10/2/96

—–

Title: Nanaimo Bars I
Categories: Desserts, Canadian, Usenet
Yield: 24 bars

1/2 c Butter (or margarine)
1/4 c Sugar, white
1 Egg
4 T Cocoa
2 c Graham wafer crumbs
1 c Coconut
1/2 c Nuts, chopped
1/4 c Butter
3 T Milk
2 T Vanilla custard powder
-(or pudding powder)
2 c Icing sugar, sifted
4 Chocolate squares
-(semisweet)
1 t Butter

Mix the 1/2 cup butter, white sugar, egg and cocoa. Set over boiling water
and stir until mixture resembles a custard. Combine crumbs, coconut and
nuts. Combine with the butter/sugar mixture, blending well. Spread and
press tightly into a 9 x 9 inch pan.

Cream the 1/4 cup butter, milk, custard powder and icing sugar. Spread
over mixture in pan. Melt the chocolate over hot water; add butter and
blend well. Spread over the icing. Let set. Chill and keep refrigerated.

NOTES:

* A Favorite Canadian sweet — This comes from a page in an obscure
magazine called something like "Canadian Homemaker_, by way of a Canadian
friend, Steve Deering. This is a traditional Canadian sweet, much loved and
admired. The origin of the recipe seems to be lost in the mists of time,
though everyone seems to agree that it comes from the town of Nanaimo, in
British Columbia.

: Difficulty: easy.
: Time: 20 minutes preparation, several hours chilling.
: Precision: measure the ingredients.

: Barry Hayes
: Stanford University, Stanford, California, USA
: bhayes@glacier.stanford.edu decwrl!glacier.stanford.edu!bhayes

: Copyright (C) 1986 USENET Community Trust

—–

Chicken Scampi w/Linguini

Recipe By:

Serving Size: 1
Preparation Time: 0:00
Categories: Main Dishes Pasta, Rice Grains Poultry

Amount Measure Ingredient Preparation Method
1 pound boneless skinless chicken breast halves

1 egg beaten
1 cup bread crumbs

1/2 teaspoon salt or to taste
1/4 teaspoon pepper

1/2 cup olive oil

1/4 cup butter or margarine

3 cloves garlic minced
1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

1 pound linguini cooked al dente
2 tablespoons butter or margarine

1/2 cup fresh parsley chopped
lemon wedges

Rinse chicken and pat dry. Cut into 1/2″ pieces. Dip chicken in egg.

Roll in mixture of bread crumbs, 1/2 teaspoon salt and 1/4 teaspoon

pepper. Heat oil in large frying pan; saute chicken in oil in skillet

until bread crumbs are golden brown. Remove chicken to a warm

platter.

Wipe skillet out with a paper towel. Melt butter or margarine in

skillet. Add garlic, lemon juice, 1/2 teaspoon each salt and pepper;

mix well. Toss chicken in sauce to coat. Spoon chicken and sauce

over linguini that has been tossed with 2 tablespoons of butter or

margarine. Sprinkle with parsley. Garnish with lemon wedges.
=8B=8B=8B=8B=8B

I hope that at least some of these have your taste buds dancing!

Ilene
Evanston IL