Title: Lo Cal Orange Freeze
Categories: Diabetic, Desserts, Snacks, Kids
Yield: 4 servings

3 c Crushed ice -replacement
1/2 c Granulated sugar 1 pk Lo cal orange drink mix

Combine all ingresients in a blender and whip at high speed. Eat as
is or freeze for later.

This is a free item!

source :diabetic dessert cookbook

MMMMM

Turkey Albondigas Soup

Recipe By : TOO HOT TAMALES SHOW #TH6139
Serving Size : 6 Preparation Time :0:00
Categories : Sent Mc Too Hot Tamales

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup olive oil
8 garlic cloves — peeled
2 Bunches cilantro — leaves only
1 Tablespoon salt
1 1/2 Teaspoons ground black pepper
1 Pound ground turkey or chicken — preferably dark
meat
1 Large egg — beaten
2/3 Cup fresh bread crumbs
1/3 Cup vegetable oil
1 Large leek — trimmed, washed and
— Thinly Julienned
4 Medium carrots — peeled and diced
1/4 Head white cabbage — cored, and thinly
— Sliced
1 Jalapeno Chiles (1 Or 2) — stemmed, seeded and
— Thinly Julienned
3 Medium Roma tomatoes — cored, seeded and
— diced
2 1/2 Quarts chicken stock
3 Tablespoons white vinegar

Combine the olive oil, garlic, cilantro and 1 teaspoon each of the salt and
pepper in a blender. Puree until smooth.
In a large bowl, mix together the turkey or chicken, egg and cilantro paste.
Add the bread crumbs and mix only until combined. Roll into small
walnut-sized meatballs in the palms of your hands and place on a tray in the
refrigerator.
Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat.
Saute the leeks and carrots with the remaining 2 teaspoons salt and 1/2
teaspoon pepper for 2 to 4 minutes. Add the cabbage, jalapenos and tomatoes
and cook, stirring frequently, until the vegetables are limp, about 3
minutes longer. Pour in the chicken stock. Bring to a boil, reduce to a
simmer and cook, uncovered, 15 minutes.
Meanwhile, heat the remaining oil in a medium skillet over medium-high heat
until nearly smoking. Add the chilled meatballs in batches, shaking the pan
to prevent sticking, and brown on all sides. Transfer with a slotted spoon
to paper towels to drain.
When all the meatballs are browned, transfer to the simmering stock and cook
an additional 5 to 10 minutes. Stir in the vinegar and serve hot.
Yield: 6 servings
Variation:
For a heartier dish, add a handful or two of rice or small-shaped pasta
along with the stock. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

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From _Emeril’s *New* New Orleans Cooking_.

Emeril’s Southwest Seasoning Mix

2 Tablespoons chili powder 2 teaspoons ground cumin
2 Tablespoons paprika 1 teaspoon cayenne pepper
1 Tablespoon ground coriander 1 tsp crushed red pepper
1 Tablespoon garlic powder 1 tsp black pepper
1 Tablespoon salt 1 tsp dried oregano

Combine and store in an airtight jar or container.

Title: MUSHROOM ALMOND PATE
Categories: Appetizers
Yield: 6 servings

1 c Slivered almonds
1/4 c Butter
1 sm Onion, chopped
1 Clove garlic, minced or
-pressed
3/4 lb Mushrooms, sliced
3/4 ts Salt
1/2 ts Thyme
1/8 ts Pepper
2 tb Oil

Mushroom Almond Pate

Spread almonds in a shallow pan and toast in a 350 degree oven for 8
minutes or until lightly browned

Melt butter in a large frying pan over medium high heat. Add onion,
garlic, mushrooms, salt, thyme and pepper. Cook, stirring occasionally,
until onion is soft and most of the pan juices have evaporated.

In a food processor or blender, whirl almonds to form a paste, With motor
tunning, add oil and whirl until creamy.

Add mushroom mixture and whirl until pate is smooth.

Chill until set.

I used walnuts, because I had them on hand, and this turned out fine. I
served it alongside thinly sliced toasted rounds of italian bread. Yum.
Next to that, I had a wedge of brie surrounded by bite-sized hunks of
carrots (cutting veggies to bite size saves the worry some people have
about others who dip, bite, then stick something bitten back into the dip.
. .) and a dip I make for veggies that is yummy, but not for the faint of
heart.

Spicy Yogurt Dip

1 c nonfat yogurt 1 1/2 Tbsp apricot honey (or 1 Tbsp honey plus 1/2 Tbsp
apricot preserves) 1 tsp curry powder 1/2 tsp cayenne pepper

Mix all ingredients together and let sit for at least an hour. The flavor
intensifies, but you may want to add curry and/or cayenne later. This
tastes sweet, and you don’t realize it’s hot until it’s too late.

—–

Title: Ugly Duckling Pudding Cake
Categories: Box cakes, Fruits, Cakes
Yield: 12 servings

1 pk Yellow cake mix
1 pk Lemon instant pudding mix
16 oz Fruit cocktail; with syrup
1 c Coconut
4 Eggs
1/4 c Oil
1/2 c Brown sugar
1/2 c Nuts; chopped

MMMMM————————BUTTER GLAZE—————————–
1/2 c Butter
1/2 c Sugar
1/2 c Evaporated milk
1 1/3 c Coconut

Blend all ingredients except brown sugar and nuts in a
large mixer bowl. Beat 4 minutes at medium speed. Pour
into greased and floured oblong dish. Sprinkle with
brown sugar and nuts. Bake at 325~ for 45 minutes. DO
NOT UNDERBAKE. Cool in pan 15 minutes. Spoon Hot
Butter Glaze over warm cake. Serve warm or cool with
Dream Whip. If using glass baking dish, lower oven to
300~
BUTTER GLAZE: Combine first 3 ingredients and boiil
in saucepan for 2 minutes. Stir in coconut and spoon
over cake.

MMMMM

SPANISH SQUASH CASSEROLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Main dish
Side dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Spanish Quick Brown Rice
— (uncooked)
1 md Squash (of choice)
1 md Bell pepper — chopped
1 lb Stewed tomatoes — OR…
4 -Fresh tomatoes

Mix all ingredients in an oiled 9 x 13 baking dish. Cover tightly with
aluminum foil or tight fitting baking dish lid. Bake for 30 minutes at
350 F. or until squash is tender.

Source: Arrowhead Mills “Quick Brown Rice” tri-fold
Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission)
Electronic format courtesy of: Karen Mintzias

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LENTILS MONASTERY STYLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive Oil
2 lg Onions, Chopped
6 Carrots, Chopped
1/2 ts Thyme, Dried
1/2 ts Marjoram, Dried
3 c Chicken Stock
1 c Lentils, Washed
1/4 c Parsley, Chopped
6 oz Tomato Paste
28 oz Plum Tomatoes
1 c Brown Rice, Uncooked
1 t Vinegar
1 tb Parmesan, Grated

Saute onions and carrots in oil in large pot 3-5
minutes. Add thyme and marjoram and saut‚ another
minute. Add the remaining ingredients and cook in
covered pot 45 minutes. To serve, place 1/2 tsp
vinegar in bowl, add lentil mixture and top with
grated cheese (Parmesan or other favorite). Kathleen
Krause in the 24 Feb 88 Dayton Daily News

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CHEESE BALLS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stick butter, melted
1 c Plain flour
1/8 t Cayenne pepper
1 c Grated sharp cheddar cheese
1 c Rice Krispies
1 Dash hot sauce

Mix all ingredients well. Mold in small vals (dime
size). Bake at 350F for 8-10 minutes. Watch carefully
as they brown quickly. Will keep indefinitely if put
in a tin.

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BONED OYSTERS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Greek Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
12 Oysters, fresh or frozen
1 c Flour
1/2 c Oil
Salt and pepper — to taste

Use only the large Asiatic oysters caught in the Indian Ocean, Black Sea,
or the Persian and Arabian gulfs.

Use the delicious white meat only. Discard the round white bone sometimes
discovered inside the shell — or give it to some Persian. They seem to
prefer these bones to gold; they call them “pearls”.
*********************************************************************

Drain oysters. Roll in flour. Heat oil until hot in a large frying pan.
Fry oysters on medium-high heat for 5 minutes turning over once. Sprinkle
with seasonings and serve.

Source: Chares of Mytilene, Lesbos (an historian of the third century) The
Complete Greek Cookbook, by Theresa Karas Yianilos

Typed for you by Karen Mintzias

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Broadway Black Bean Soup

Recipe By : The Broadway’s California Cafe’s
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Press Enterprise
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups dried black beans — washed and picked
— over for stones
Cold water to cover beans
1/4 cup vegetable or olive oil
1 large onion — chopped
1 bunch cilantro — stemmed and chopped
8 cloves garlic — minced
2 1/2 tsp cumin
2 tsp coriander
1/2 tsp oregano — crushed
4 1/2 tsp New Mexico chili powder
1 1/2 tsp red chiles — crushed
28 ounces pureed tomatoes — canned
1 tsp fresh ground pepper
3 cups chicken broth
garlic to taste
4 tablespoons brandy or sherry
fresh ci

Clean beans, cover with water and soak overnight. Drain before placing
beans in a large stock pot and covering with cold water. Bring to boil,
lower temperature to low, cover and simmer 2 1/2 to 3 hours or until beans
are very tender.
NOTE: If you have a crock pot, cook beans overnight or all day on low. Do
not add salt – it makes the beans tough.
In a large skillet heat the oil of your choice; saute onion, cilantrol,
garlic, cumin, coriander, oregano, chili powder and red chilies until onion
is tender. Stir in tomatoes, pepper, chicken broth and garlic to taste.
Cook 5 minutes over medium heat; set aside.
Drain beans; cool and puree. Return to stock pot, add contents of
skillet and stir well. Turn heat to medium and cook soup until heated
through. Add additional broth if soup is too thick. Stir in brandy or
sherry. Spoon soup into bowls. Garnish with freshly grated Parmesan
cheese and cilantro.
Optional: A tablespoon of sour cream on top of each bowl or 1 tablespoon
Guacomole Crudo. (Recipe follows)