Date: Wed, 16 Mar 94 12:23:42 CST
From: “Lu Bozinovich ”

Lu B.

Broccoli and Pasta (the corrected recipe)

organic broccoli
garden rotini (the screw shaped pasta, that includes spinach, carrot,
beet, and plain)
a shot or two of Pace mild salsa
1 small bunch of fresh cilantro, chopped
2 slices of red onion, chopped fine

Pan broil the broccoli (chopped in florettes and peel the stem and chop)
so that it turns a dark green and stays crisp. Cook the rotini until
it is al dente. Mix in the broccoli, the salsa, chopped cilantro
and the chopped red onion. The idea is to enhance the flavors in
the commercial salsa by adding more of them from fresher sources.
It tastes good.

Slice cukes very thinly. Place in glass bowl and mix with 1/2 tsp. salt.
Let sit 10 minutes. Drain excess liquid from bowl. Mix sugar and vinegar
together, pour over cukes and mix, and chill.

Title: Gingerbread Men
Categories: Diabetic, Cooky/bars, Low-fat/cal
Yield: 1 servings

2 c Wholewheat flour 1 ts Ground cinnamon
1/4 ts Salt 1/3 c Margarine
1 ts Baking powder 6 tb Gran. sugar-free sweetener
1 ts Baking soda 1 Egg, beaten
2 c Natural bran 3 tb Orange juice
3 ts Ground ginger, or to taste 1 ts Margarine to grease
1 ts Mixed spice (allspice?)

Heat oven to 350 F. Mix flour, salt, baking powder and baking soda,
bran and spices together, then rub in margarine until the mixture
resembles fine breadcrumbs.

Stir the sweetener into the egg and orange juice and beat into the
flour mixture. Knead well, and roll out thinly on floured board.
Using a cutter, cut into gingerbread men shapes (or other shapes) and
place on greased cookie sheets.

Bake for 15-20 min or until crisp and lightly browned. Cool on a
wire tray and store in an airtight container.

TOTAL RECIPE: 1690 cal, 160 g (16 units) carbohydrate, 63 g fiber,
47 g protein, 100 g fat.

Source: The Diabetics’ Cookbook by Roberta Longstaff Jim Mann 1984
Shared but not tested by Elizabeth Rodier Oct 93.

MMMMM

Title: TURKEY STIR FRY
Categories: Chinese, Poultry
Yield: 6 servings

2 c Mother sauce (see recipe)
1/4 c Soy sauce
1 ts Or more ground ginger
1/4 c Dry sherry
1 Clove garlic cut in half
2 c Leftover turkey
ON DAY OF SERVING:
2 c Fresh chopped vegetables of
-your choice
1 sm Can water chestnuts
1 sm Can bamboo shoots

Combine mother sauce, soy sauce, ginger, sherry,
garlic and turkey ingredients and freeze in a
zip-close bag until needed. Defrost. To serve, drain
the turkey, reserving the sauce and picking out the
garlic. Heat a tablespoon of sesame oil and one of
corn oil very hot in a skillet. Add 2 cups of fresh
chopped vegetables: broccoli, snow peas, baby corn,
sliced scallions – whatever you like. Drain and add
water chestnuts and bamboo shoots. Add a little of the
reserved sauce if necessary, just enough to moisten
the vegetables and keep them from sticking. Stir fry
the vegetables until they are coated, then add the
turkey. When it begins to brown a bit in the oil, add
the sauce gradually until the turkey is well coated
and the sauce has thickened. Serve over rice with
bowls of cashews, sliced oranges.

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LENTIL LOAF (AM)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked AM Lentils
— (red or green)
1 c Cooked AM Medium Brown Rice
1 c AM Bulgur Wheat
1 c AM Garbanzo Flour
— (mixed with…
2/3 c Cold water)
1/2 c -to…
1 c Chopped nuts
1 t Sea salt (optional)
1 t Sage
1 tb AM Unrefined Vegetable Oil

Drain the cooked lentils and grains. Mix all
ingredients together. Spoon into a loaf pan. Bake at
350 F. for 30 to 45 minutes. Spoon gravy or catsup
over top.

Source: Arrowhead Mills “toasted Garbanzo Flour”
tri-fold Reprinted by permission of Arrowhead Mills,
Inc. Electronic format courtesy of: Karen Mintzias

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Title: Low-Cholesterol Popovers
Categories: Diabetic, Breads/bm, Low-fat/cal
Yield: 9 servings

1 c Unbleached white flour 1 c Skim milk
1/4 ts Salt 1 Egg white

Preheat the oven to 425 degrees. Oil muffin tins and preheat.
Combine all the ingredients in a bowl. Beat with a rotary beater or
wire wisk just until smooth. Pour the batter into the hot muffin
tins. Bake for 35 to 45 minutes or until brown.

1 popover – 68 calories, 1 bread exchange 11 grams carbohydrate, 3
grams protein, 1 gram fat 82 mg sodium, 67 mg potassium, 32 mg
cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Tiger Cookies

6 oz. choc. chips
3 C. sugared cornflakes
2 C. flour
1 tsp. soda
1/2 tsp. salt
1 C. butter
1 C. sugar
2 eggs
1 tsp. vanilla

Melt the choc. chips and remove from heat. Measure cornflakes, then crush to
1 1/2 cups. Sift flour, soda and salt. Cream butter and sugar until light.
Add eggs and vanilla. Beat well and then add sifted dry ingredients. Mix
thoroughly. Fold in sugared cornflakes. Swirl melted chocolate through the
batter SLIGHTLY, leaving streaks. Drop onto baking sheets or parchment. Bake
at 375 deg. for 12 minutes. Makes about 5 doz. cookies, 2 1/2 inches in
diameter.

Nancy Dooley

SLOPPY JOES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, diced
2 md Green peppers, diced
3 tb Oil
1 1/2 c Boiling water
2 1/2 c Tomato sauce
1 tb To 2 tbsp. chili powder
1 pn Pepper
1 t Salt
1 tb Soy sauce
1 tb Mustard
1 tb Sugar
1 1/2 c Dry Texturized Vegetable
Protein (TVP®)

Saute onion and green peppers in oil. Add remaining
ingredients, and simmer together for 20 minutes and
serve hot on soft sandwich buns.

Source: Vegetarian cooking class at East Senior High
School, provided from The New Farm Vegetarian Cookbook

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TVP is a registered trademark of Archer-Daniels-Midland Company.

ITALIAN MINESTRONE SOUP COCA-COLA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Blade chuck roast OR
Meaty soup bones
2 1/2 qt Water
2 ts Salt
1 sm Onion
1/2 c Celery leaves
1 Bay leaf
2 Slices, bacon, diced
1 1/2 c Kidney beans
1/2 c Green beans, fresh/chopped
1/2 c Celery, diced
1/2 c Green peas
1/2 c Zucchini, thinly sliced
1/2 c Carrots, thinly sliced
1/4 c Onion, diced
1/4 c Parsley, chopped
1 Clove garlic, minced
1/2 c (2 oz) elbow macaroni
1 cn (6 oz) tomato paste
1 c COCA-COLA
1 tb Olive oil
1 tb Worcestershire sauce
1 tb Italian seasoning
1 t Salt
1/4 ts Black pepper
Parmesan cheese,
Grated (optional)

In a large pan, place the meat, water, salt, small onion, celery leaves,
and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender.
Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes
to the broth to harden the fat and remove the fat. Discard the fat.

Finely dice the meat, discarding any fat and bones (should be about 2
cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and
the meat. Place over low heat while preparing the rest of the ingredients.

Pan-fry the bacon until crisp. Add the bacon and the drippings and all the
remaining ingredients, except Parmesan cheese, to the broth. Cover and
simmer about 30 minutes, until the vegetables and macaroni are tender.
Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts.
Recipe: “International Cooking with Coca-Cola”, a give-away
pamphlet from The Coca-Cola Company, 1981

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Chanterelle And Shiitake Black Bean Chili With Sour Cherrie

Recipe By : Cooking Live Show #CL8864
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups tomato juice
3 cups orange juice
1 cup spelt berries
1 bunch fresh thyme — reserve 1 1/2
— tablespoons fresh
— thyme leaves
2 cups black beans dried
1/4 cup peanut oil
2 large onions diced
8 cloves garlic minced
2 large sweet green peppers — diced
2 ancho chilies — minced
1 chipotle chili — minced
1 pasilla chili — minced
1/4 habenaro chili — minced
15 plum tomatoes — seeded and
— quartered
2 cups fresh corn kernels
3 tablespoons fresh chopped oregano
1 bunch scallions diced
3 tablespoons toasted cumin seeds — ground
2 pounds chanterelles — cleaned and halved
2 pounds shiitake — cleaned and stems
— removed
2 cups dried sour cherries

In a large saucepan combine juices and bring to a boil. Add spelt
berries, fresh thyme and beans. Simmer covered 1 1/2 hours.

In a large heavy pot heat 1/2 of the oil, add onion and garlic and
brown. Add peppers, chilies, tomatoes, and simmer for 20 minutes. Add
corn, oregano, scallion, reserved thyme, and cumin and simmer for
another 20 minutes. Add cooked beans and return to a simmer. While
beans simmer, heat remaining oil in saute pan until smoking hot. Add
mushrooms and saute 5 minutes. Add the sauteed mushrooms to the chili
bean mixture, stir well and simmer 20 minutes. Add cherries and serve.

Yield: 4 to 6 servings

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