Title: PORK WITH FERMENTED BEAN CURD
Categories: Loo, Chinese, Pork
Yield: 4 servings

1 1/2 c Chicken broth
1 1/2 c Water
1 1/2 lb Boneless pork (loin
-or butt) in 1″ cubes
1 cl Garlic, mashed
1 tb Soy sauce
5 Scallions, rinsed,
-green parts only
2 Pcs fermented bean curd
3 tb Dry sherry

Bring liquids to a boil. Add pork, garlic, and soy.
Reduce heat and simmer 30 min, skimming crud off
occasionally. Slice the scallions into 1″ pieces and
dump them in. Add the bean curd and mash it around
until it’s incorporated in the sauce. Add sherry (if
you use more bean curd, use less sherry; if you use
less bean curd, use more sherry). Continue to simmer
until pork is tender, 15 to 30 min more. You may put a
slice or two of ginger in with the garlic, but my
mother never did that.

This dish should have visible fat. The sauce should be
thin and have a slightly curdled look to it. To pay
lip service to western sensibilities, you might
consider serving it surrounded with a stir-fried green
vegetable (my mother used spinach). Warning: do not
even think of making this dish with totally lean meat!
It just won’t work – the meat will be stringy and
tasteless. Butt or fresh bacon is the traditional way,
but the fattier and gristlier ends of loin, after all
the stir-fryable parts have been cut away, will do.

From: Michael Loo

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Title: CARROTS DIVINE
Categories: Diabetic, Side dish, Vegetables
Yield: 6 servings

10 Carrots; peeled
2 ts Lemon juice;
1 2/3 Sticks Butter or margarine;
1/4 c Crisco;
1/2 c Dark brown sugar or sub;
-or brown sugar sub….
1 Egg or egg replacement;
1 c Flour;
1 ts Baking powder;
1 ts Baking soda;

Preheat oven to 350. Boil carrots until soft enough
to mash. Drain and mash and sprinkle with lemon juice.
Cream to together margarine, Crisco, brown sugar and
egg. Add flour baking powder and baking soda. Mix
well. Add mashed carrots, blending well. Pour into
slightly greased mold, souffle (2 qt) or 8 1/2″ X 4
1/2″ loaf pan. Bake for 50-60 minutes. Unmold and
serve when warm. Can be frozen and reheated in foil.
Serves 6.
Food Exchange per serving….1 vegetable exchanges + 1
starch/bread exchange + 1 fat exchange?
Vegetables Magic by Sheilah Kaufman
Brought to you and yours via Nancy O’Brion and her

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CRUDITES WITH VOMIT VINAIGRETTE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cherry tomatoes
Carrots — peeled
Zucchini
Celery stalks
Radishes
Mushroom caps
2 c Cottage cheese
1 Onion soup mix
1/4 c Milk
Yellow food coloring

Recipe by: Creepy Cuisine, Lucy Munroe
Rinse the vegetables in warm water, except the
mushroom caps. Wipe those gently with a damp paper
towel. Then slice the carrots, zucchini and celery
into thin sticks. The cherry tomatoes can be served
whole, but you may want to remove any green stems. The
radishes and mushrooms can be halved or served whole.
If you are not serving right away, put the vegetables
in a plastic bag and store them in the refrigerator to
keep them fresh and crispy. In a small bowl, mix the
cottage cheese, onion soup mix and milk. Stir in some
food coloring until you get the desired yellowish
color. Do not overmix! Lumpy is more realistic!
Arrange your vegetables on a platter surrounding the
Vomit Vinaigrette. Vomit Vinaigrette tastes great in
sandwiches, too! Try splattering some into pita
pockets!
Penny Halsey (ATBN65B).

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EDIBLE PLAY DOUGH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
4 c Oatmeal
1 c Water
1 c White corn syrup
1 c Peanut butter
1 1/2 c Nonfat dry milk
1 1/4 c Confectioner’s sugar

Mix flour and oatmeal in blender and grind for about 30 seconds.
Add 1 cup water and knead.
Add corn syrup, peanut butter, nonfat milk, and confectioners sugar.
Combine and knead well.
Add more flour or powdered milk if dough is still sticky.
Put out bowls of chocolate chips, butterscotch chips, sunflower seeds,
white chocolate chips, red hots or peanuts to decorate creations.
Variations: Mix 16 oz peanut butter with 6 tablespoons honey. Add dry milk
or flour until not sticky. Chocolate chips may be added.

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SLAUGHTERHOUSE 5 POULTRY AND PORK BASTE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Wicker’s Marinade and Baste
2 c Chicken stock
1 c Worcestershire sauce
1 c Soy sauce
4 Sticks unsalted butter

Combine ingredients and place on smoker until butter
melts. Brush on every 20-30 minutes.

Recipe By : Jeff Stehney

From: Gary Watson Date: Sun, 22
Jan 1995 09:09:32 -0800 (

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Title: SALMON MACARONI SALAD
Categories: Salads, Seafood, Easy, Kids
Yield: 1 recipes

1 sm Bag salad macaroni
— (small seashell)
1 md Stack broccoli; chopped
1 sm Chopped onion
1 Garlic clove; chopped
1 1/2 c Salmon; canned or cooked
1 sm Jar artichoke hearts
— chopped
1 sm Bag sliced almonds
1 tb Mustard
1 c Sour cream
1 c Mayonnaise
1 ts Celery salt
1/2 ts Horseradish
1 tb Lemon juice

Boil macaroni-when almost done add chopped broccoli.
Drain. Add rest of the ingredients. Garnish with
parsley, paprika and almonds. Best if flavors blend in
refrigerator overnight.

Adeline, Juneau, Alaska

Source: Alaska Seafood Cookbook
Reprinted by permission from the Alaska Seafood
format courtesy of Karen Mintzias

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EASY HOMESTYLE MACARONI CHEESE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Kraft Deluxe Macaroni
-Cheese Dinner (14 oz)
-OR
1 pk Velveeta Shells Cheese
-Dinner (12 oz)
2 1/4 c Hot water (use 1 1/2 c for
-Velveeta Shells Cheese)
1/2 ts Dry mustard (opt)
1/2 c Sour cream (use 1/3 c for
-Velveeta Shells Cheese)

Prep time: 5 minutes; Cooking time: 40 minutes plus
standing.

Heat oven to 375’F. Mix water and mustard in 1 1/2
quart casserole dish. Whisk in Cheese Sauce from
Pouch. Stir in dry Pasta; cover with tight-fitting
lid. Bake 30 minutes. Uncover. Stir in sour cream.
Continue baking, uncovered, 10 minutes. Let stand 5
minutes before serving. Makes 6 servings.

STIR-IN IDEAS: Reduce water to 2 cups (reduce water to
1 1/4 cups for Velveeta Shells Cheese). Add 1 cup
chopped cooked broccoli and 1 cup chopped ham OR 1 cup
cooked peas and 1 cup chopped cooked chicken when
stirring in sour cream. Continue as directed above.

VARIATIONS: Top with combined 1/2 crushed crackers and
1 tablespoon melted margarine after stirring in sour
cream. Continue as directed above. Substitute lowfat
OR nonfat sour cream for regular sour cream.

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Onion Dill Bread

Recipe By : recipe/Roberta Banghart
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine
Tried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
LARGE LOAF:
1/4 ounce pkg. active dry yeast
3 1/2 cups bread flour
1/4 teaspoon salt
1 unbeaten egg, at room temperature
1/4 cup water
3/4 cup cream style cottage cheese
3/4 cup sour cream
3 tablespoons sugar
3 tablespoons minced dried onion
2 tablespoons dill seed
1 1/2 teaspoons butter or margarine

In Welbuilt machine, load yeast, flour, salt and egg. Combine rest of
ingredients in saucepan. Heat just until warm. Pour into bread machine.
process on White bread cycle on lightest crust setting.
MC formatting by bobbi744@sojourn.com

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Title: COWBOY CHEESEBURGERS
Categories: Diabetic, Meats, Main dish, Sandwiches, Cheese
Yield: 4 servings

——————-COWBOY CHEESEBURGERS——————-
1 lb Extra-lean ground beef;
1 sm Onion;
1 tb Fresh jalapeno chile; minced

——————–SEASONINGS MIXTURE——————–
1/4 ts Ground coriander;
1/4 ts Ground cumin;
1/4 ts Salt
1/4 ts Pepper; fresh ground

————————–CHEESE————————–
1 Nonfat mozzarella cheese;

————————–SERVING————————–
4 Tortilla;
4 Tomato slices;
Cliantro sprigs;
1 tb Commerical taco sauce;

Mix the burgers ingredients together; form into
burgers of equal size about 1/4 inch thick without
compacting the meat. Sprinkle the seasoning mixture
of spices on both sides of patty. Grill or broil, 4″
from souce of heat, for 3 minutes on each sides for
medium-rare patties. Place the mozzarella cheese on
center of each patty. Cook for another minute and
until cheese melts. Serve each patty on a warmed 8″
flour tortilla, topped with a tomato slice, cilantro
sprigs, and taco sauce Joslin Food Exchanges per
serving: 2 1/2 MEDIUM/FAT EXCHANGES + 1 1/2
BREAD/STARCH EXCHANGE

CAL: 289; PRO: 21g; CAR: 23g; FAT: 13g; (CALORIES FROM
FAT 40%) FIB: 2g; CHO: 54mg; SOD: 305mg; POT: 367mg

Source: Joslin Diabetes Gourmet Cookbook
Brought to you and yours via Nancy O’Brion and her

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Title: CAROB BROWNIES
Categories: Mcdougall, Desserts, Low fat, Vegetarian, Not tried
Yield: 16 servings

2 c Whole-wheat pastry flour
1/3 c Carob powder
2 ts Baking powder
1/3 c Honey
1/2 c Unsweetened applesauce
1 c Water
1 ts Vanilla; 1/2 tsp if Watkins
1/4 c Chopped nuts (optional)

In a large mixing bowl, combine flour, carob powder and baking powder. In
a separate bowl, thoroughly mix remaining ingredients, except nuts. Add dry
ingredients to wet ingredients and mix well. Stir in nuts if desired.

Pour batter into a nonstick or lightly oiled 8-inch square baking dish.
Bake at 350 for 35 minutes.
Makes 16 brownies.

Per brownie: 84 cal; 2g prot; 0.3g fat; 21g carb; 0 chol; 41mg sod.

From May 1990 Vegetarian Times magazine page 38 Article by Mary Mcdougall
Formatted to MM by J.Duckett1 (Kat)
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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