BLACK BEAN SALAD WITH ORANGES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetarian
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 each Garlic cloves — minced
1/2 each Red onion — chopped
1/2 each Red bell pepper — diced
1/2 each Yellow bell pepper — diced
1 teaspoon Cumin
2 teaspoons Coriander
Juice of 4 limes
1/2 cup Olive oil
1 each Jalapeno pepper — minced
2 cups Cooked black beans
1 tablespoon Cilantro
2 each Oranges, peeled — sectioned

Combine first nine ingredients in order in large bowl. Toss on beans
oranges. Mix to coat. Season to taste with salt pepper.

“The Hamilton Spectator” August, 1993

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Title: GINGER PEACH PLUM BUTTER
Categories: Condiments
Yield: 1 servings

3/4 c Diced fresh peaches
3/4 c Diced fresh plums
2 tb Water
1/3 c EQUAL sugar substitute
1/2 ts Ground ginger

Small batch preserves cook quickly without scorching in a microwave.

In medium sized microwaveable bowl, combine peaches, plums and water.
Microwave at high for 6-10 minutes, stirring frequently, or until
fruit mixture is very thick. Stir in EQUAL and ginger. Spoon jam into
a hot clean jar. Cover and refrigerate for up to 1 month or freeze
up to 3 months. Makes 1 cup.

PER 1 TBSP: 10 calories, 0.1 g protein, 0.1 g fat, 2.5 g carbohydrate.

Origin: Equal’s 10 th Anniversary Recipe Book, Collector’s Edition.

MMMMM

Coconut Pie Crust

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Coconut OR 1/2 cup finely
-shredded UNsweetened
-coconut
1 Pk (1/4 lb.) graham, crackers,
-broken into pieces
1/2 C Whole wheat pastry flour
1/4 C Safflower, sunflower, canola
-OR other light-flavored oil
1/4 C Water

SOURCE: Cooking For Life by Cherie Calbom and Vicki
Rae Chelf, copyright 1993, ISBN #0-89529-553-9. MM
format by Ursula R. Taylor who got this from Jeannie
Allen in the June 1996 cookbook swap on Delphi cust.
229.
Preheat the oven to 350~F.
Drain the coconut, break it open, and remove the
flesh from the shell. Juice the coconut flesh and
reserve 1/2 cup of the pulp.
In a food processor, grind the graham crackers into
fine crumbs. Transfer the crumbs to a small bowl and
add the coconut pulp OR shredded coconut. Add the
flour and mix well. Add the oil and mix with a fork
until the oil is well distributed. Add the water and
mix again.
Transfer the mixture to a 9 inch pie pan and press
it firmly onto the sides and bottom. Bake the pie
crust for 20 minutes. Remove the pan from the oven
and let the crust cool before filling it, about 1 hour.
Yield: One 9-inch pie crust, Preparation time: 15
minutes, Baking time: 20 minutes, Cooling time: 1
hour.

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Date: Wed, 05 Jan 94 07:36:33 EST
From: Lucinda Rasmussen

Szechuan Eggplant

1 large eggplant
1 bunch scallions, sliced
2 T Hot Szechuan sauce
2 T reduced sodium teriyaki sauce
1/4 c cold water

Peel eggplant. Cut into 2 inch thick rounds, then slice the rounds into
wedges (i.e., think of how pizza is cut). Saute in some water or broth
in a non stick pan, turning to cook the wedges evenly. Cook for about
3-5 minutes per side, or until the slices are done to your liking. Add
the scallions. Mix the sauces and water and pour into the pan. Stir to coat.
Serve over plain rice with lots of water (the sauce I used was HOT!).

Title: Chewy Oatmeal Raisin Bars
Categories: Diabetic, Cookies
Yield: 32 bars

3/4 c Packed brown sugar
4 tb Margarine, softened
2 Egg whites
2 ts Vanilla
1 ts Baking soda
1/4 ts Salt (optional)
1 c Raisins
1/2 c Sugar
3/4 c Applebutter or applesauce
2 tb Skim milk
1 1/2 c All-purpose flout
1 ts Cinnamon
3 c Oats (quick or oldfashioned,
-uncooked)

Heat oven to 350~. Beat together sugars and margarine
until blended. Add apple butter, egg whites, milk,
and vanilla; beat well. Add combined flour, baking
soda, cinnamon, and salt; mix well. Stir in oats and
raisins; mix well. (Dough will be moist.) Spread
dough in greased 13-by-9-inch baking pam. Bake for 25
to 30 minutes or until light brown. Cool before
cutting into bars.

Per bar: 90 Cal., 0 Chol, one-half gram soluble
fiber, 2g Fat, 16g Carbo, 1g Dietary fiber, 2g Prot.

Exchange – 1 starch

Source: Times Picayune newspaper, New Orleans LA
6/6/96.

Formatted by Chris Tomlinson

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CYCLONE CHILI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Tex-Mex Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Lard
4 lb Beef chuck, cut into 1/2 inc
1 ea Large onion, chopped
3 ea Cl Garlic, finely chopped
1 c Drained canned nopalitos (ca
1 x Green pepper strips
12 ea Canned (or fresh) serrano pe
1 x Chopped, or 12 tiney green h
1 x Seeded and chopped
2 ea 10-ounce cans mexican green
1 x Cut-up, fresh tomatillos* (a
1 ea 6-ounce can tomato paste
1 1/2 c Beef stock or canned beef br
1/3 c Chopped fresh coriander or 1
1 x Ground coriander
5 ts Crushed cumin seeds or groun
1 1/2 ts Salt
1/2 ts Ground black pepper

Fat grams per serving: Approx. Cook
Time: 3« hr Heat lard in large heavy kettle; add meat,
about 1 pound at a time, removing after each pound is
browned. After all four pounds are browned, put onions
and garlic in kettle and cook until soft. Return all
beef to kettle. Rinse cactus pieces in cold water;
drain and add to beef. Also add peppers, green
tomatoes, tomato paste, beef stock, coriander, cumin,
salt and pepper. Cover and simmer about 2 1/2 hours.
Makes about 2 1/2 quarts.
* If using fresh tomatillos, increase beef stock or
broth to 3 cups. When a blue norther was howlin’
across the plains, a plate of Cyclone Chili tasted
mighty fine to a cowboy. Green tomatoees and pieces of
cactus, thrown in with the beef and peppers, sure
helped chase away the cold. from “Famous Chili Recipes
From Marlboro Country”

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Title: Cheese Lasagna
Categories: Diabetic, Pasta, Cheese/eggs, Vegetarian
Yield: 3 nice folks

6 oz Whole wheat Lasagna noodles; 1 1/2 c Cottage cheese; low-fat
->OR<- 2 Eggs; 6 oz Enriched lasagna noodles; 1 tb Parmesan cheese; 1/2 c Tomato sauce; 3 oz Mozzarella Cheese; grated 1 c Onion, pepper, mushrooms; 2 tb Parmesan cheese; -mixture of 3 vegetables Cook lasagna noodles in boiling water until tender. Drain and set aside. Combine tomato sauce and chopped onions, peppers and mushrooms. Mix in separate bowl cottage cheese, eggs and parmesan cheese. Preheat oven to 350 degrees. In a 8″ x 8″ casserole layer half the noodles, the cottage cheese mixture and grated mozzarella cheese. Top with tomato sauce mix and the rest of the noodles. Sprinkle with parmesan cheese. Bake for 25 minutes. Food Exchange per serving: 4 MEATS EXCHANGES + 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE; CAL: 500, PRO: 36gm; FAT: 10gm; CAR: 52gm; Source: Vegetarian Cooking for Diabetics by Patricia Mozzer MMMMM

Boston Cream Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 Cup Granulated sugar
2 Tablespoon Flour
1 Egg — slightly beaten
3/4 Cup Milk
1 Tablespoon Rum
1/2 Cup Light corn syrup
6 Ounce Semi-sweet chocolate chips
1 Tablespoon Butter
1/4 Cup Half and half or milk
1/4 Teaspoon Vanilla extract
18 1/2 Ounce Pk yellow cake mix
Ingredients as called for
On package label

1. In a medium-sized, heat-resistant, non-metallic bowl, combine sugar, flour,
egg and 1/4 cup milk together.

2. Heat, uncovered, in Microwave Oven 2 minutes or until sauce is thickened
and smooth. Stir every 30 seconds.

3. Place in refrigerator to chill.

4. In a 1-quart, heat-resistant, non-metallic measuring cup, com- bine corn
syrup, chocolate pieces and butter.

5. Heat, uncovered, in Microwave Oven 2 1/2 to 3 minutes or until chocolate is
melted. Stir occasionally.

6. Gradually stir in milk and vanilla. Blend well.

7. Heat, uncovered, in Microwave Oven 1 1/2 minutes. Chill in refrigerator.

8. While custard and topping are cooling, prepare cake mix according to
package directions.

9. Grease two 8-inch, heat-resistant, non-metallic cake pans. Divide batter
between each prepared cake pan.

10. Cover each cake pan with clear plastic wrap and heat in Microwave Oven 6
minutes or until a toothpick inserted in the center comes out clean.

11. Invert cakes onto a cooling rack.

12. When cake has cooled, place one layer on serving plate. Spread chilled
custard on top.

13. Place other layer on top of custard and spread chilled chocolate sauce
over top and let drizzle down sides.

14. Chill in refrigerator for 1 hour before serving.

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Moroccan-Spiced Lentil Soup

Recipe By : Pillsbury, Fast and Healthy Cooking, Jan/Feb ’99
Serving Size : 4 Preparation Time :0:40
Categories : Bobbie Not Sent Beans/Legumes
Onions Soups,Stocks Chowder
Pillsbury Fast And Healthy Magazine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 cups hot water
1 1/2 cups dried brown lentils
3 cups chopped onion
2 teaspoons beef-flavored instant bouillon
1 1/2 teaspoons cumin
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground red pepper — (cayenne)opt.

In Dutch oven, bring water to a boil. Add lentils; return to a boil. Reduce
heat; simmer 10 minutes.
Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat
over Medium-High heat until hot. Add onions; cook 8-10 minutes or until
edges of onions are brown, stirring occasionally.
Add onions to lentils. Ifdesired for additional flavor, pour about 1/2 cup
of lentil liquid into skillet; scrape bottom andsides to remove any bits of
browned onions. Add to lenitl mixture. Stir in all remaining ingredients.
Cover: cook 20 minutes.
Makes 4 (1 3/4 cup) servings.
Per serving: 310 calories, 1 g, fat, 2% CFF, 0 mg. cholesterol, 730 mg.
sodium, 54 g carbohydrate, 24 g dietary fiber, 22 g protein
Dietary Exchanges: 3 1/2 starch, 1 very lean meat
Pillsbury, Fast and Healthy Cooking, Jan/Feb ’99, p. 16
MC formatting by bobbi744@acd.net ICQ# 12099532

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RAISIN BREAD – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour
1 tb Sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1/4 c Raisins (1 1/2 oz)
1/2 tb Cinnamon (optional)
7/8 c Water
1 t Dry yeast

Place all ingredients (except liquids and yeast) inside the bread
pan. Add liquid ingredients. Close cover and place dry yeast into the
yeast holder. Select BAKE (LIGHT) mode. Press start.

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