Title: CHILLED LEEK AND POTATO SOUP
Categories: Vegetarian, Soups
Yield: 2 servings

12 1/2 g Butter
1 1/2 lg Leeks, sliced
112 1/2 g Potatoes, diced/peeled
300 ml Vegetable stock
112 1/2 g Greek yoghurt
Seasoning
1 tb Fresh chives

1. Melt the butter in a pan, then add the leeks and fry gently for about
5 minutes without browning. Add the potatoes, stock and seasoning.
Bring to the boil, cover and simmer for about 20 minutes or until
tender.

2. Allow the soup to cool slighlty, then sieve or whizz in a food
processor until smooth/ Trangfer to a large bowl,cover and
chill thoroughly.

3. To serve, stir most of the yoghurt into the soup. Adjust the
seasoning, spoon a dollop of the remaining yoghurt into each
bowl and sprinkle with the chives.

Per serving: 130 calories High fat High saturated fat Medium protein High
fibre High sodium

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Walsh Family Barbecue Pork

Recipe By : Molly Walsh
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Family
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 4 pound pork shoulder roast — boneless
2 -3 cloves garlic — minced
2 large onions — sliced in rings*
2 cups barbecue sauce
1 cup ginger ale
sandwich buns

*use sweet onions like Maui or Texas Sweet.

Place half of the onion rings in crockpot. Add the roast and then the
rest of onions. Pour in 1 cup of ginger ale. Cover and cook on LOW for
8-10 hours, or until pork can be easily shredded. Remove pork from pot
and shred. Remove onions and add to shredded pork in a bowl. Discard
juice in pot. Return onions and pork to pot, add barbecue sauce and mix.
Continue to cook on LOW for 3-4 hours. Makes great barbecue sandwiches.

Freeze leftovers in ice cube trays. When frozen, remove to zip bags.
Thaw 2-3 for sandwich; 1 for baked potato topping; 2-3 for barbecue pork
pasta.

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Title: Pumpkin Light Pie
Categories: Pies, Diabetic, Low-fat/cal
Yield: 8 servings

3 tb Butter or margarine 1/4 ts Nutmeg
3/4 c Graham wafer crumbs 3/4 ts Cinnamon
1 tb Plain gelatin 1 pkg 1/2 ts Ginger
1/2 c Cold water 1/2 ts Allspice
3 Eggs, separated 1/2 c Granulated artificial
sweet.
1/2 c Skim milk OR 2 tb. liquid SugarTwin
1 1/4 c Canned pumpkin (or cooked) 2 tb Sugar
1/2 ts Salt

Leftover pie may be frozen.

Melt butter or margarine in a 9 inch pie plate at High for 30 to 40
sec. Add graham wafer crumbs to pie plate and combine well with a
fork. Spread evenly over bottom of pie plate. Microwave at High for
3 to 5 min, watching carefully to prevent scorching. Allow to cool
before filling.

Dissolve gelatin in cold water and set aside. Beat egg yolks in a 2
quart measure or mixing bowl. Stir in milk, pumpkin, salt and
spices. Mix well. Microwave at Medium Low 50% for 30 second intervals
until thick and smooth, stirring after each interval. Add gelatin
and sweetener. Stir until completely dissolved. Refrigerate until
the thickness of unbeaten egg whites.

Beat egg whites until soft peaks form. Gradually add sugar and
continue beating until stiff and shiny. Fold into pumpkin mixture,
being careful to combine thoroughly. Pour into prepared pie shell.
Chill overnight.

1/8 pie – 168 calories 16 g carbohydrate, 5 g protein, 8 g fat 1
starch, 1 protein, 1 fat oils choice

Source: More Choice, the Canadian Diabetic Micro. Cookbook 1991 Catha
McMaster Charlotte Empringham

Shared but not tested by Elizabeth Rodier, Oct 93

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CHICKEN ENCHILADAS VERDES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Chicken
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh poblano peppers (4
-medium)
1 lb Skinned, boneless cooked
-chicken, at room
-temperature or warm
1/2 c Lightly packed cilantro
-leaves
Salt, to taste
1 1/2 lb Fresh tomatillos, husks
-removed and rinsed (OR
-drained and rinsed canned
-tomatillos)
2 c Chicken stock, divided
1 1/2 c Vegetable oil, divided
12 Corn tortillas (6-inch
-diameter)
2 oz Chihuahua or Muenster
-cheese, chilled
1 md Tomato, peeled and seeded
1/2 c Sour cream (about)

Char, peel, and seed the poblano peppers and set them
aside. Shred the chicken by pulling it apart with your
fingers or by processing it with a medium (4-mm) food
processor slicing disk. There should be 3 to 4 cups.
Set aside.

To make the green salsa, mince the cilantro in a dry
food processor fitted with the metal blade. Add the
roasted poblano peppers and 1/4 teaspoon of salt;
process until minced. Add the tomatillos and process
until the mixture is pureed, slowly adding 1 cup of
the stock. Process until smooth.

Transfer the salsa to a nonreactive skillet large
enough to hold a flat tortilla. Add 2 tablespoons of
the oil and 3/4 cup of the remaining stock. Simmer
until the sauce thickens slightly, about 15 minutes.
Adjust the seaonings, adding 1/4 teaspoon of salt or
more, as needed. Set the sauce aside in the skillet.
(The sauce can be covered and refrigerated in a bowl
for 48 hours.)

Heat the remaining oil in a large, heavy skilet to 325
degrees. Layer paper towels on a baking sheet with
additional toweling nearby. To seal each tortilla,
slip it into the hot oil for 15 to 20 seconds, turning
it once. Ust tongs to transfer the tortillas to the
paper towels and blot to remove any excess oil.
Repeat with the remaining tortillas.

Preheat the oven to 350 F and adjust the oven rack to
the middle position. To assemble the casseerole, work
on the tortillas one at a time as follows: warm the
sauce and dip a sealed tortilla into the sauce,
coating each side. Rest the tortilla in a
15-by-10-by-3-inch baking dish (use glass, porcelain,
enamel, or earthenware,as the sauce is acidic). Put a
generous half cup of the shredded chicken on each
tirtilla, roll it up, and put it seam-side down in the
dish, starting aty one end. Place the rolled tortillas
snugly side by side in the dish and work on top of the
rolled tortillas as the dish fills up so that no sauce
is lost.

Shred the cheese. Stir the remaining broth into the
remaining sauce, and heat it simmering–the sauce will
thicken slightly. Adjust the seasoning and spread all
of the remaining sauce over the enchiladas (rolled
tortillas). Sprinkle with the cheese. Cover the dish
with aluminum foil. Bake until a sharp knife inserted
into the enchiladas is withdrawn hot, about 18 to 20
minutes.

Coarsely chop the tomato. Serve the enchiladas by
spooning them out of the baking dish. Garnish each
portion with a generous spoonful of sour cream and
some chopped tomato.

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Lentils and Cabbage with
Vinegar Dijon Dressing

1/2 Cup lentils (green), uncooked and soaked
1 Cup water or stock, for cooking lentils
4 Cups cabbage, shredded

Dressing:

4 cloves garlic, finely minced (or more)
3 Tbsp red wine vinegar (good quality)
1-2 Tbsp Dijon mustard (good quality)
1 tsp salt
1/2 tsp ground pepper

Place lentils on saucepan with 1 Cup of water or stock. Bring to
a boil, reduce heat ad simmer until tender, 30 or 40 minutes.
(If using a salty stock, omit salt from dressing) While lentils
are cooking, mix together dressing ingredients. Steam or
microwave cabbage just long enough to make it tender. Mix cooked
cabbage and lentils and toss with dressing. Serve immediately.
Makes 2 substantial servings.

VEGETABLE/MEAT AND POULTRY SEASONING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Marjoram
1/2 ts Thyme
1 t Sweet basil
1/2 ts Sage
1 t Parsley

This seasoning is mixed in parts. Suggest starting with a very small
quantity with ingredients that you have, keep notes of any substitutions.
Use about 3 times as much fresh herb as the same dried herb.

– – – – – – – – – – – – – – – – – –

Title: Apple-coconut pie
Categories: Desserts, Pies
Yield: 1 Pie (10")

3 1/2 c Apples, tart; thinly sliced
3/4 c Sugar
2 tb Flour, all-purpose
1/2 ts Salt
3 1/2 oz Coconut, flaked
1 ts Vanilla extract
2 tb Margarine

MMMMM——————–CREAM CHEESE PASTRY————————-
1 c Margarine; softened
6 oz Cream cheese; softened
2 c Flour, all-purpose
ds Salt

Line a 10″ piepan with half the pastry rolled 1/8″ thick.

Arrange apples in unbakes pie shell. Combine sugar, flour, and salt;
sprinkle over apples, mixing well. Cover with coconut, sprinkle
vanilla over top, and dot with margarine.

Roll out remaining pastry, and place over filling; seal and flute
edges. Cut slits in top to allow steam to escape. Bake at 400
degrees for 10 minutes; reduce heat to 300 degrees and bake an
additional 35 to 40 minutes.

Cream Cheese Pastry: Combine margarine and cream cheese; mix well.
Cut in flour and salt iwht pastry blender. Shape dough into a ball;
chill. Yield: enough pastry for double crust 10″ pie.

SOURCE: Southern Living Magazine, March 1974.

MMMMM

Title: CREAMY LEMON PIE
Categories: Pies
Yield: 1 servings

1 (8- or 9-inch) baked pastry
Shell or graham cracker
Crust
3 Egg yolks*
1 (14 oz) can sweetened
Condensed milk
1/2 c ReaLemon Lemon Juice from
Concentrate
Yellow food coloring
Whipped topping or whipped
Cream

Contributed to the echo by: Tiffany Hall-Graham Creamy lemon Pie
Preheat oven to 350. In medium bowl, beat egg yolks; stir in
sweetened condensed milk, ReaLemon and food coloring. (A few drops
only and it’s optional). Pour into prepared crust; bake 8 minutes.
Cool. Chill thoroughly. Top with whipped topping. Garnish as desired.

*Use only Grade A clean, uncracked eggs.

MMMMM

Title: SEITAN AND ONIONS
Categories: Main dish
Yield: 3 portions

3 4-oz. pieces cooked Seitan
3 tb Vegetable oil
3 c Half moon sliced onions
1/4 ts Ground black pepper (opt.)
2 tb Tamari soy sauce
1 1/4 c Vegetable stock or water

Prep time: 15 to 25 minutes

Slice onions and set aside. Saute Seitan in oil at
high heat to brown. When the Seitan starts to brown,
add the onions and saute a few minutes, then add the
rest of the ingredients, cover and cook until liquid
is reduced to almost nothing. Serve while hot as is
with a grain or bread of your choice.

This recipe has been developed by Bro. Ron Pickarski
as part of his work toward being a participant and
finalist in the Culinary Olympics held in Frankfurt,
Germany.

Source: Arrowhead Mills “Seitan Quick Mix” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: Coconut-Pecan Sweet Potatoes
Categories: Potatoes, Crockpot
Yield: 4 servings

2 lb Sweet potatoes; peel, shred
1/3 c Brown sugar; pack
1/4 c Margarine or butter; melt
1/4 c Coconut
1/4 c Broken pecans; toast
1/4 ts Ground cinnamon
1/4 ts Coconut flavoring
1/4 ts Vanilla
Toasted coconut; opt

In a 3-1/2 qt slow cooker, combine potatoes, sugar,
margarine, coconut, pecans and cinnamon. Cover; cook on LOW
for 6 to 8 or on HIGH for 3 to 4 hours. Stir in coconut
flavoring and vanilla. Sprinkle with toasted coconut if
desired. Source: Better Homes and Gardens Crockery Cookbook.

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