Title: PORK IN PLUM SAUCE (MWEI JIONG YOKE) – CANTON
Categories: Chinese, Pork
Yield: 1 servings

1/4 c Oil
1 Clove garlic
1 lb Boned pork
1/3 c Plum sauce
2 Stalks celery, diced
4 sl Ginger
1 ts Sherry
2 Carrots
2 ts Sugar
1 ts Salt
1/3 c Chinese pickled scallions
1/4 c Water
2 ts Cornstarch
2 tb Water

Cut pork into bite size pieces. Peel carrots, cut
into cubes.

Place oil and garlic in wok. On high heat, brown
pork. Stir-fry 5 minutes. Add plum sauce, celery,
ginger, sherry, carrots, sugar, salt scallions and
water. Simmer covered, 12 minutes. Add cornstarch to
water and mixture to wok. Stir until thickened.

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Title: BAKED “FRENCH FRIES”
Categories: Diabetic, Vegetables, Side dish
Yield: 5 servings

2 lg Potatoes
1 tb Vegetable oil;
1/2 ts Salt
1/8 ts Paprika;

Preheat oven to 450 F degree. Peel potatoes and cut
into slices 4 inches long and 1/4 inch wide; place in
a bowl of iced water to crisp. Just before cooking,
turn onto paper towel and pat dry. Spread pieces in
one layer of a shallow baking pan. Sprinkle with the
vegetables oil. Shake pan to spread oil evenly over
potatoes. Bake 30-40 minutes, turning frequently,
until gold brown. Empty potatoes onto paper towels.
Sprinkle with salt and paprika.

Food Exchange per serving: 1 STARCH EXHANGE + 1/2 FAT
EXCHANGE

CHO: 15g; PRO: 2g; FAT: 3g; CAL: 93;
Low-sodium diets: Omit salt. Use a seasoned salt
substitute, if allowed by your doctor.

Source: The Art of Cooking for the Diabetic by Mary
Abbortt Hess,R.D.,M.S.

Brought to you and your via Nancy O’brion and her Meal
Master

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DEEP-FRIED SAGE LEAVES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
36 Whole sage leaves
— washed and dried
Hot oil for deep frying
— to depth of 1 inch
—–BATTER—–
1 c Lager beer
2/3 c All-purpose flour
Salt pepper — to taste
1 Egg white — at room temp.

Select whole, unblemished sage leaves with stems left
on, for easy handling.

Combine beer, flour, salt and pepper in small bowl
until smooth. Batter should have the consistency of
cream soup. Let stand at room temperature at least 15
minutes.

Meanwhile, beat the egg white until it is fairly stiff
but not dry. Fold into batter. Dip whole sage leaves
in batter to coat both sides.

Deep-fry in hot oil or shortening until crisp and
golden brown on both sides. Drain on paper towels;
serve.

Yield: 4 to 6 servings.

Enright says that Chef Willy Brand, of Toronto’s
George Brown College, first tasted these when he
worked in Switzerland, where the sage leaves were
popular at cocktail parties. She also says that these
are good served with selected cheeses, or with
deep-fried wedges of camembert or brie and a tomato
dipping sauce.

From Nancy Enright’s Canadian Herb Cookbook. By Nancy
Enright. Toronto: James Lorimer Company, Publishers,
1985. Pg. 104. ISBN 0-88862-788-2. Posted by Cathy
Harned.

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THAI GLASS NOODLES (YAM WOON SEN)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Dried mung bean noodles
1 tb To 2 tb vegetable oil
1 Whole chicken breast,
-boned, skinned and
-coarsely chopped
Salt and pepper to taste
1 Fresh red or green chile,
-chopped
3 tb Lime juice
2 tb Nam pla (Thai fish sauce)
1 t Sugar
3 Shallots, peeled, thinly
-sliced
1/2 c Fresh coriander leaves
6 oz Cooked bay shrimp
Shredded lettuce
1 tb To 2 tb crisp-fried shallots
-(optional)

This recipe comes from the Oriental Hotel in Bangkok, location of the
Thai Cooking School. It has been adapted for the American cook. With
this recipe it’s necessary to use mung bean glass noodles rather than
those based on rice flour. Check the ingredients on the package when
buying.

Put mung bean noodles in a bowl and pour in lukewarm water to cover.
Let soak until soft and pliable (about 15 minutes). Drain. Add
noodles to a large pot of boiling water. reduce to medium heat; cook
until noodles are plump and glass like (3 to 5 minutes). Drain in a
colander; rinse with cold water; drain again. Cut into 3 or 4 inch
lengths.

Chill.

Pour oil into a hot wok or skillet. Add chicken; saute until it
loses it’s pink color. Break into small morsels. Season with salt
and pepper to taste. Cool.

Mix together chile, lime juice, nam pla, sugar, shallots and
coriander; pour over noodles and mix thoroughly. Add chicken, shrimp
and chilled noodles; mix well.

Serve on a bed of shredded lettuce. Garnish with the optional crisp
fried shallots.

Serves 4 to 6.

NOTE: Crisp fried shallots are available in Asian grocery stores.

San Francisco Chronicle, 8/29/90.

As far as the crisp fried shallots go, they’re easy to make. Just
fry some sliced shallots in a little oil until they’re browned and
crisp. I wouldn’t hesitate to substitute dried onion flakes fried in
the same way… I add them to a lot of Thai soups for an extra flavor
accent. Good stuff!

Posted by Stephen Ceideberg; September 28 1992.

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COOL CHERRY SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Ripe black or red cherries
5 fl Fruity white wine
Cinnamon stick
6 ts Sugar
Grated peel and juice of
-1 lemon
10 fl Thick sour cream
6 ts Brandy (optional)

Stone and stalk the cherries with a stoner, then halve
them. Or, halve the cherries with a knife and remove
stones. Put about half the stones into a strong
polythene bag and crush with a mallet.

Put the crushed stones, whole stones and stalks in a
saucepan. Add wine, cinnamon stick, sugar, lemon peel
and juice and 155 ml water. Bring to the boil, cover
and simmer for 10 minutes. Strain and return to the
pan with three-quarters of the cherries and simmer for
5 minutes, until softened.

Puree in a blender or food processor. Cool, then
whisk in cream, and brandy, if desired, then chill
until ready to serve. Serve garnished with the
reserved cherries.

Serves 4-6 Source for the above recipe: Lorna Rhodes
The book of soups. Sydney; Auckland : Golden Press,
1989. ISBN 0730204545

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Title: FROSTY PUMPKIN ICE CREAM PIE
Categories: Pies, Desserts
Yield: 10 servings

1 qt Vanilla ice cream
1/4 c Granulated sugar
1 9″ baked graham crust
Walnut chocolate candies,opt
1 c Canned pumpkin
1 ts Pumpkin pie spice
1 c Heavy cream,stiffly beaten

In large bowl,working quickly,combine ice cream,pumpkin,sugar and
pumpkin pie spice;stir gently but thoroughly to blend. Spread ice
cream mixture evenly in prepared crust;freeze until firm,at least 1
hour or overnight.To serve:Swirl whipped cream decoratively around
edge of pie;top with walnut shaped chocolate candies,if desired.

MMMMM

Title: Radish And Cilantro Relish
Categories: Relish Vegetables Mexican
Servings: 6

2 c Radishes; Thinly Sliced
1/2 c Onion; Chopped, 1 Med
3 T Orange Juice
2 T Lime Juice
2 T Fresh Cilantro; Fine Snipped
2 T Vegetable Oil
1/4 t Salt
1/8 t Pepper; Freshly Ground

Mix all ingredients in glass or plastic bowl. Cover and refrigerate at
least 1 hour.

Makes 3 cups of relish.

—————————————————————————–

MINESTRONE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Thinly sliced Celery
1/2 c Thinly sliced Carrot
3/4 c (1 lg) Potato, cut 1″ pieces
1 x Clove Garlic, minced
16 oz Can Tomatoes, undrained
1 c Thinly sliced Zucchini
1/2 lb Green Beans,cut in 1″ pieces
1/2 c Broken Spaghetti
3 c Hot Water
2 ts Instant Beef Bouillon powder
1 t Basil leaves
1 tb Parsley Flakes

In 3-qt casserole, combine all ingredients. Cover.
Microwave at High 25-35 minutes or until vegetables
are tender, stirring once or twice. PER SERVING: 35
calories, 315 mg sodium, 0 cholesterol Exchanges: 1
1/2 vegetables

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CHOCOLATE BUTTER GLAZE

Recipe By : BAKERS’ DOZEN (FLO BRAKER ) SHOW #BD1A13
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces semisweet chocolate
2 ounces unsweetened chocolate
3 ounces unsalted butter — (6 tablespoons)

Chop the chocolate into matchsticksize pieces with a chef’s knife on a dry
cutting board. Place
first the butter, then the chocolate pieces in the top portion of a 1 1/2
quart double boiler (or a 1
quart mixing bowl that fits snugly over a saucepan or another mixing bowl).
Fill the bottom
vessel half full with hot tap water (120130 degrees) and place the
chocolate/butter bowl on top to
melt. You may put the double boiler on the stove over a very low flame just
to maintain the
water’s temperature while melting the mixture if you wish. Stir occasionally
to blend until the
mixture is smooth, shiny and liquid. Remove from the water, and set aside.
Yield: one scant cup

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Baked Apple Dumplings with Cranberry Filling

Recipe By : Family Circle 9/17/96
Serving Size : 6 Preparation Time :0:30
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c sour cream
1/2 c brown sugar — packed
1/3 c dried cranberries
1/2 tsp grated orange peel
6 med Golden Delicious apples
1 double crust pie pastry
1/4 c milk
6 tsp granulated sugar

Heat oven to 425. Combine sour cream, sugar, cranberries and orange peel.
Core apples, making a hole with 1 1/4-inch diameter. Do not cut through
bottom; do not peel.

Divide pastry into 6 equal pieces. On a well-floured board, roll out one
peice into 9-inch square. Lightly brush dough with water. Set apple in
center of dough. Fill with sour cream mixture. Gather up corners of pastry
and bring together at top, forming a decorative twist; cut off excess pastry
and reserve. Press pastry to smoothly encase apple. Pinch each of the 4
flaps of excess dough to seal. Trim to 1/2-inch width, following curve of
apple; reserve excess pastry. Press seams against apple. Refrigerate while
wrapping remaining apples.

Brush a dumpling with milk. Sprinkle with 1 teas sugar. Set on baking sheet.
Repeat with remaining dumplings. Place 2 inches apart on sheet. Prick dough
in several places with fork, not piercing apple skin.

If desired, roll out excess dough. Cut out decorative leaves. Attach to
dumpling with water. Bake in 425 oven for 30 minutes or until apples are
tender and pastry is golden brown. Serve warm.

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