Title: Parmesan croutons 1
Categories: Salads, Misc.
Yield: 2 Servings

1 Slice Whole Wheat Bread
1 tb Butter Or Margarine
1 tb Grated Parmesan Cheese

Trim crust from bread. Cut bread slice into quarters, making squares.
Diagonally cut each square in to halves, making triangles. Arrange
bread triangles in a shallow baking dish or pie plate. Micro-cook,
uncovered, on 100% power for 1 to 1 1/2 minutes or till the bread is
dry. Remove the bread from the microwave oven. In a custard cup
micro-cook butter or margarine, uncovered, on 100% power for 40 to 50
seconds or till melted. Drizzle over bread triangles. Sprinkle with
grated parmesan cheese.

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Chicken Tortilla Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med Onion — finely chopped
1 Cl Garlic — Finely Chopped
2 Tablespoons Vegetable Oil
4 Cups Chicken Broth
1/4 Cup Red Bell Pepper — Chopped
1 Tablespoon Red Chiles — Ground
3/4 Teaspoon Basil Leaves — Dried
1/2 Teaspoon Salt
1/4 tsp Pepper
15 oz Tomato Puree — 1 can
1/2 C Vegetable Oil
10 6″ Corn Tortillas — *
2 C Chicken Breasts; Cooked — **
—
Avocado Slices
Cheese — ***

* Corn Tortillas should be cut into 1/2-inch strips.
** Cooked Chicken breasts should be cut up or shredded.
*** Use Monterey Jack or Chihuahua Cheese in this recipe.
~————————————————————————-

Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until
onion is tender. Stir in broth, bell pepper, ground red chiles, basil,
salt and pepper, and tomato puree. Heat to boiling; reduce heat.
Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet
until hot. Cook tortilla strips in oil until light golden brown, 30 to
60 seconds; drain. Divide tortilla strips and chicken among 6 bowls;
pour broth over chicken. Top with cheese and avocado slices.

Source: Texas A M University Extension Service

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Title: VEGAN COLE SLAW
Categories: Vegetables, Oct.
Yield: 1 servings

1 Granny smith, unpeeled,
Cored, and diced
2 c Slivered cabbage (red or
Green)
Plenty of raisins
1/4 ts Celery seed
2 tb Cider vinegar
1 tb Honey
1 tb Oil
Salt pepper to taste
>
> 1) place apples, cabbage,
And raisins in bowl – toss
> 2) combine all else in cup
And mix
> 3) pour on top and serve

Posted by karpen@nrlfs1.nrl.navy.mil (Judy Karpen) to
the rec.veg.cooking newsgroup Oct. 19, 1994.

Comment by Judy Karpen, karpen@nrlfs1.nrl.navy.mil:

Good stuff!

Just a variant note — shredded carrot can be used in
addition to, or even in place of, the cabbage; also,
raspberry vinegar (tres yuppie, i know) can replace
the cider vinegar + honey. If it’s still not sweet
enough for your taste you can add some fruit juice;
peach works well. Oh, you can leave out the oil too,
esp if you add the fruit juice (dont want too much
liquid in there).

Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

—–

Title: Eggplant with Tomatoes
Categories: Diabetic, Vegetables, Side dishes
Yield: 1 servings

MMMMM—————-UCSD HEALTHY DIET FOR DIABET———————
2 Thin slices Eggplant (50gm) 1/2 ts Chives, chopped (2gm)
2 ts Butter (10gm) Salt and pepper to taste
1/4 c Canned tomatoes (50 gm)

Brown the eggplant in butter. Add salt and pepper. Heat tomatoes in
a separate pan and pour over eggplant. Sprinkle with chopped chives.

Food value entire recipe Carbohydrates 15 grams protein 2 grams fat 8
grams calories 100 gm=grams

Posted 09-13-93 by LAURIA BROWN on F-Gourmet

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

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Title: Orange Hollandaise
Categories: Sauces, Breakfast
Yield: 4 servings

2 c Fresh orange juice
1 c Unsalted butter
1/2 t Salt

(From “The New Basics” by Julee Rosso and Sheila Lukins. Workman;
1989)

Place the orange juice in a saucepan and bring it to a boil. Reduce
the heat and simmer until it is thick and syrupy, 10-12 minutes. You
should have 1/4 cup syrup. Set it aside. In another saucepan, melt
the butter in a thin stream. Process a few more seconds, until thick.
Serve immediately. Makes 2 cupes; serves 4.

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SPAGHETTI WITH ROASTED ZUCCHINI AND OLIVES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Spaghetti or Thin Spaghetti
– or Linguine, uncooked
3 md Zucchini — sliced 1/2″ thick
1 t Vegetable oil
2 md Onions — chopped
3 Garlic cloves — minced
12 oz Roasted peppers, diced
-(liquid reserved)
12 Black olives, sliced
1/2 ts Crushed red pepper flakes
Salt and pepper to taste
1/4 c Crumbled feta cheese

Prepare pasta according to package directions. Drain
and rinse with cold water; drain again.

Preheat oven to 500 degrees F. Spray 2 large cookie
sheets with vegetable oil cooking spray. Lay the
zucchini on the sheets and spray them with cooking
spray. Roast the zucchini 8 to 10 minutes, until
tender.

In a medium, non-stick skillet warm the vegetable oil
over medium heat. Add the onion and garlic and saute
it until lightly browned, about 5 minutes. Add the
onion and garlic to the zucchini and stir in the
roasted peppers, olives, red pepper flakes and pasta.
Season with salt and pepper and sprinkle with feta
cheese.

Each serving provides: 297 Calories; 10.7 g Protein;
49.8 g Carbohydrates; 7 g Fat; 13.7 mg Cholesterol;
800 mg Sodium. Calories from Fat: 10%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)

– – – – – – – – – – – – – – – – – –

Peach Refrigerator Cake

1/2 pound marshmallows
1/2 cup orange juice
1/2 cup ginger ale
1 cup heavy cream, whipped
Sponge cake or lady fingers
6-8 peaches, sliced
1/2 cup chopped crystallized ginger

Cut marshmallows in quarters, add to orange juice and stir over hot water
until almost melted: Cool slightly and add ginger ale. When slightly thickened
fold in 3/4 cup whipped cream. Line a spring form pan with waxed paper.

Arrange layer of cake or ladyfingers on bottom, next a layer of peaches, then
layer of marshmallows; repeat until there are 3 layers of cake and 2 of
filling. Chill in refrigerator overnight. Unmold; garnish with remaining
peaches and cream and ginger.

PEANUT BUTTER AND CHOCOLATE FONDUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Semisweet chocolate pieces
1/2 c Peanut butter
8 oz Pineapple chunks, drained
2 lg Bananas cut into 1″ pieces
Lemon juice
Seedless grapes
Cubed pound cake or angel
-food cake
Marshmellows
Strawberries
Apple slices

Melt chocolate and stir in peanut butter. Mix till
smooth. Heat till hot and put in a serving bowl. Pat
fruit dry. Brush apple and banana with lemon juice.
Arrange a selection of fruit and cake on platter
around fondue. Dip into fondue to eat. Makes 1 1/3
cups of fondue mix.

– – – – – – – – – – – – – – – – – –

Title: Kolacky
Categories: Diabetic, Desserts, Cooky/bars
Yield: 24 servings

1/2 c Butter 1/8 ts Salt
3 oz Cream cheese 6 ts 100% fruit spread
1 ts Vanilla extract 1 Eggs
1 c Flour 1 ts Water; cold

Use various flavors of fruit spread.

Combine butter and cream cheese in large bowl; beat until smooth and
creamy. Blend in vanilla. Combine flour and salt; gradually add to
butter mixture, mixing until mixture forms soft dough. Divide dough
in half; wrap each half in plastic wrap. Refrigerate until firm.

Preheat oven to 375. Roll out half of dough on lightly floured pastry
cloth or board to 1/8″ thickness. Cut with top of glass or biscuit
cutter into 3″ rounds. Spoon 1/2 ts fruit spread onto center of each
dough circle. Beat egg with water; lightly brush onto edges of dough
circles. Bring three edges of dough up over fruit spread; pinch edges
together to seal. Place on ungreased cookie sheets; brush with egg
mixture. Pepeat with remaining dough and fruit spread. Bake 12
minutes, until golden brown.

Let stand on cookie sheets 1 minute; transfer to wire rack. Cool
completely. Store in tightly covered container.

Nutrition information per kolacky: 76 calories, 1 gm protein, 6 gm
carbohydrate, 5 gm fat, 23 mg cholesterol, 64 mg sodium, 1/3
diabetic starch/bread exchange, 1 diabetic fat exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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Title: Rustic Fish Stew
Categories: Fish
Yield: 4 servings

1 tb Olive oil
1/2 c Chopped onion
3 Lg. cloves garlic, minced
1 Red bell pepper, cut in 1/4
Inch dice, (about 1 cup)
1 Sm zucchini, cut in 1/4 inch
Dice (about 1 cup)
1/2 ts Dried thyme leaves
Salt, pepper
1 14.5 oz. can italian-style
Diced tomatoes.
1 c Clam juice
1 c Dry white wine
1 lb Tilapia fillets, cut in 8 pc

Heat oil in a large, non-stick skillet. Saute onion and garlic over
medium-high heat for 3 minutes, until just starting to soften. Add
bell pepper, succhini, thyme, salt and pepper; saute 3 minutes longer.
Add tomatoes with their juice, clam juice and wine. bring to a boil,
reduce heat and simmer for 5 minutes. Add fish fillets and simmer 3-5
minutes, until fish is cooked through. Serve in shallow soup bowls
with crusty bread.

Columbus Ledger-Enquirer

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