Title: Brunch Pizza
Categories: Diabetic, Kids, Cheese, Breads/bm, Meats
Yield: 1 pizza

1/2 lb Boiled Ham, sliced 1/4 c Low-fat Milk
8 oz Part Skim Mozzarella Cheese, pn Dried Oregano
Grated Pizza Crust, prepared or
2 Eggs Homemade

Pat the pizza dough out on a 13- by 9-inch pan, baking, sheet or a
round pizza pan. Cut the ham into strips and put them on the dough.
Sprinkle on the cheese.

Combine the eggs and milk in a bowl and beat to blend. Pour the eggs
over the dough and sprinkle on the oregano. Bake in a 375-degree
oven for 20 to 30 minutes.

One Serving = Calories: 277 Carbohydrates: 15 Protein: 19 Fat: 15
Sodium: 785 Potassium: 206 Cholesterol: 145

Exchange Value: 1 Bread Exchange + 2 Medium-Fat Meat Exchanges + 1 Fat
Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

Posted from the Echo’s Library 04/19/94 by Frank Skelly

MMMMM

Title: CREAMY CHICKEN CASSEROLE lo cal, lo fat
Categories: Poultry Main dish 999
Servings: 6

2 T All purpose flour 1 T Non-fat powdered milk
1 1/4 c Skim milk 1/4 t Salt
1 ea Pepper to taste 1/2 t Dried leaf marjoram
1/2 t Dried leaf thyme 1/2 c Celery, thinly sliced
1/2 c Sliced mushrooms 1 c Chicken broth
1 T Chicken broth 3 c Cooked rice
2 1/2 c Cubed cooked chicken 1 T Chopped fresh parsley
1/4 c Slivered almonds (optional)

Preheat oven to 350F. In a medium saucepan, combine flour and powdered
milk. Slowly add skim milk, stirring to blend. Cook over medium heat until
sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme,
set aside. In a large non-stick skillet over low heat, cook celery and
mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth,
chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley
(and almonds). Bake, covered 35 minutes; remove lid and bake about 10
minutes longer or until bubbling. Serve immediately. Cal: 224, Fat: 2 g.

—————————————————————————–

Colorful Vegetable Bread

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOMATO DOUGH—–
250 g Plain flour
5 g Salt
124 g Tomato puree
12 g Fresh yeast,mixed w/
1 tb — warm water
30 g Olive oil
—–SPINACH DOUGH—–
250 g Plain flour
5 g Salt
150 g Spinach,* chopped cooked
12 g Fresh yeast, mixed w/
1 tb — warm water
25 g Olive oil
—–BEETROOT DOUGH—–
250 g Plain flour
5 g Salt
12 g Fresh yeast, mixed w/
1 tb — warm water
125 g Beetroot sliced w/ juices**
35 g Olive oil

Make each dough separately, kneading for 5-8 minutes until you have a
smooth elastic dough. Rest each dough, covered, for 30 minutes. To
make plait; cut each dough in half gently roll each piece on a
lightly floured surface until approximately 25 cm long. With a roll
of each color, make a plait, making sure to seal the ends. Place on a
greased baking tray. Rest in a warm place covered with a towel for
1-1.5 hrs. Brush with beaten egg and bake in a 220oC oven for 25
mins. *Frozen is ok. **Canned is ok.

– – – – – – – – – – – – – – – – – –

Title: Cauliflower Tomato and Green Pea Curry
Categories: Main dish, Vegetables
Yield: 4 servings

800 g Cauliflower
Separated into flowerets
1 1/2 c Fresh or frozen green peas
1 md Onion, thinly sliced
1 ts Mashed garlic
1 ts Grated ginger
4 T Ghee
3/4 ts Turmeric
1 T Ground coriander
1 T Vindaloo paste
2 ts Sugar
2 Cardamoms, opened
3/4 c Yoghurt
2 l Tomatoes, cut into wedges

Preparation time: 25 minutes
Cooking time: 20 minutes

Boil the cauliflower and peas in water until tender. Drain.
Cook the onion, garlic and ginger in the ghee until golden and tender. Add
the turmeric, coriander, vindaloo, sugar, cardamoms and yoghurt and cook
for 3-4 minutes. Add the tomatoes and cook 3-4 minutes.
Add cauliflower and peas. Simmer for 3-4 minutes and serve hot with rice.

—–

Title: Miniature Pumpkin Soup In The Shell
Categories: New, Text, Import
Yield: 1 servings

8 mini pumpkins (each about
: the
: size of a large tomato)
1/2 c thinly sliced onion
1 1/2 TB unsalted butter
1/2 TB minced fresh sage
: or 1 teaspoon dried
3 c chicken stock
1/4 c freshly grated Parmesan
: Chopped fresh parsley for
: garnish

Cut the top 1/4 off 4 pumpkins, reserving the lids and
discard the seeds. Cut the remaining pumpkins in half
and discard the seeds.

Bake the pumpkins (including the reserved lids), cut
side down, on lightly oiled baking sheets in a
preheated 350 degree oven for 40 minutes or until they
are tender. (Remove the lids after about 20 minutes.)
When they are cool enough to handle, scrape all the
pulp out of the halved pumpkins. Scrape most of the
pulp out of the remaining pumpkins, leaving just
enough in each so that it retains its shape.

In a skillet cook the onion in the butter over low
heat, stirring, until it is softened. Add the sage and
cook for 2 minutes. Add the pumpkin pulp and chicken
stock and simmer for 20 minutes.

Puree the mixture in batches in a blender and transfer
it to a saucepan. Stir in salt and pepper to taste and
water to thin the soup if necessary. Ladle about 1/2
cup of soup into each of 4 heated soup bowls and put
one of the hollowed-out reheated pumpkin shells on
top. Fill each pumpkin shell with the soup and garnish
with a sprinkling of the Parmesan and some of the
parsley. Top with the reserved lids.

Yield: 4 servings

Recipe By : COOKING LIVE SHOW #CL8744

From: Grace Wagner

CHERRY SOUFFLÉ

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cherry purée
1 tb Fresh lemon juice
3 Egg whites
1 Pinch of salt
Sugar to taste

Pit and purée enough sour cherries to make 3/4 cup. (My guess is that
something over 1 cup whole cherries will be required.) Preheat the oven to
375øF. Oil a 1-quart soufflé dish and sprinkle it with sugar. Heat the
cherry purée in a small pan. Add the lemon juice, salt, and sugar to
taste, and stir to blend; remove from the heat. Beat the egg whites until
stiff but not dry and stir them into the hot purée until evenly blended.
Spoon into the soufflé dish and bake for 20-25 minutes.

Both of the above recipes from “The Fanny Farmer Cookbook”, Alfred A.
Knopf, Inc. (c) 1979.

– – – – – – – – – – – – – – – – – –

FIG GINGER CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1/2 c Shortening
2 Eggs
1 c Corn sirup
1/2 c Sour milk
3 c Cake flour
1 t Baking powder
1 t Ginger
1/2 ts Cloves
1/2 ts Cinnamon
1 t Lemon flavoring
1 1/2 c Cooked dried figs
1/2 c Chopped nuts
1/2 ts Salt
1 t Baking soda

Boil figs 10 minutes, drain, and slice fine. Cream sugar and
shortening, add beaten eggs and sirup. Sift flour, measure, and sift
with baking powder, baking soda, salt, and spices. Add alternately
with milk to first mixture. Add flavoring, figs, and nuts. Beat
thoroughly. Pour into well-oiled layer cake pans. Bake in moderate
oven (375 F) about 20 minutes. Ice with ginger icing. If desired 1
1/2 cups soy or lima bean flour may be substituted for 1 1/2 cups
white flour. The Household Searchlight

– – – – – – – – – – – – – – – – – –

RAW APPLE MUFFINS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Apple, diced
1 c Sugar
2 Eggs, beaten
1/2 c Oil
2 ts Vanilla
2 c Flour
2 ts Baking soda
2 ts Cinnamon
1 t Salt
1 c Raisins
1 c Walnuts, broken in large
-pieces

Servings: 16

Preheat oven to 325 degrees. Grease 16 muffin tins.
Put 3 mixing bowls on the counter. Mix the apples and
sugar in one bowl and set aside. Put the eggs, oil and
vanilla in the second bowl, and stir to blend well. In
the third bowl, put the flour, baking soda, cinnamon,
and salt, and stir the mixture with a fork until
blended.

Stir the egg mixture into the apples and sugar, and
mix thoroughly. Sprinkle the flour mixture over the
apple mixture and mix well. (may want to use your
hands as this is a stiff batter) Sprinkle the raisins
and walnuts over the batter and mix until they are
evenly distributed. Spoon into the muffin tins.

Bake for about 25 minutes, or until a straw comes out
clean when into the center of a muffin. Serve warm.
These are dense, moist and good!

Posted by: Pat Finch August 1991 Source: The Breakfast
Book, Marion Cunningham

– – – – – – – – – – – – – – – – – –

Spanish Omelet

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Creole Main dish
Eggs Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 Onion,chopped

2 tb Butter or margarine

1 cn Tomatoes (8oz)

1 ts Salt

3 Eggs,well beaten

2 tb Hot pepper sauce

Crackers

Grated cheese

1. In medium skillet, brown onion in butter; stir in tomatoes, salt, hot

sauce and eggs.

2. When mixture is cooked, pour over crackers and sprinkle with grated

cheese.

– – – – – – – – – – – – – – – – – –

HANOI BEEF AND RICE-NOODEL SOUP (PHO BAC)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Beef bones with marrow
5 lb Oxtails
2 lb Short rib plate, or 1 lb
-flank steak
2 lg Onions, unpeeled, halved
-and studded with 8 whole
-cloves
3 Shallots, unpeeled
2 oz Fresh ginger root, unpeeled
-in one piece
8 Star anise
1 Cinnamon stick
4 md Parsnips, cut into 2-inch
-chunks
2 ts Salt
1 lb Beef sirloin
2 Scallions, thinly sliced
1 tb Shredded coriander
2 md Onions, sliced paper-thin
1/4 c Hot chili sauce (tuong ot
-or sriracha sauce)
1 lb 1/4-inch-wide dried rice
-sticks (banh pho)
1/2 c Nuoc mam (Vietnamese fish
-sauce)
Freshly ground black pepper
—–ACCOMPANIMENTS—–
2 c Fresh bean sprouts
2 Fresh red chile peppers,
-sliced
2 Limes, cut into wedges
1 bn Of fresh mint, separated
-into leaves
1 bn Fresh Asian basil *
* or regular fresh basil,
-separated into leaves

“This sublime recipe comes from my mother, a native of Hanoi. She
always made the beef stock in large quantities++enough for at least 3
meals++and froze it in batches until needed.”

In order to cut the beef into paper-thin slices, freeze the pieces of
meat for 30 minutes before slicing.

The night before, clean the bones under cold running water and soak
overnight in a pot with water to cover at room temperature. (This
will help loosen the impurities inside the bones. When heat is
applied, these impurities are released and come to the top much
faster and can be removed, therefore, producing a clear broth.)

Place the beef bones, oxtails and short rib plate in a large
stockpot. Add water to cover and bring to a boil. Cook for 10
minutes. Drain. Rinse the pot and the bones.

Return the bones to the pot and add 6 quarts of water. Bring to a
boil. Skim the surface to remove the foam and fat. Stir the bones in
the bottom of the pot from time to time to free the impurities.
Continue skimming until the foam ceases to rise. Add 3 quarts more
water and bring to a boil. Skim off all the residue that forms on
the top. Turn the heat to low and simmer.

Meanwhile, char the clove-studded onions, shallots and ginger
directly over a gas burner or under the broiler until they release
their fragrant odors. Tie the charred vegetables, star anise and
cinnamon stick in a double thickness of dampened cheesecloth. Add
the spice bag, parsnips and salt to the simmering broth. Simmer for
1 hour.

Remove the short rib plates. Pull the meat away from the bones.
Reserve the meat and return the bones to the pot. Simmer the broth,
uncovered, for 4 to 5 hours. Keep an eye on it; as the liquid boils
away, add enough fresh water to cover the bones.

Meanwhile, slice the beef sirloin against the grain into paper-thin
slices, roughly 2 by 2-inches in size. Slice the reserved short rib
meat paper-thin. Set aside.

In a small bowl, combine the scallions, coriander and half of the
slice onions. Place the remaining sliced onions in a small bowl and
stir in the hot chili sauce. Blend well.

Soak the rice sticks in warm water for 30 minutes. Drain and set
aside.

When the broth is ready, remove and discard all of the bones. Strain
the broth through a strainer or colander lined with a double layer of
dampened cheesecloth into a clean pot. Add the fish sauce and bring
the broth to a boil. Reduce the heat and keep the broth at a bare
simmer.
In another pot, bring 4 quarts of water to a boil. Drain the
noodles, then drop them in the boiling water. Drain immediately.
Divide the noodles among 4 large soup bowls. Top the noodles with
the sliced meats. bring the broth to a rolling boil. Ladle the broth
directly over the meat in each bowl (the boiling broth will cook the
raw beef instantly). Garnish with the scallion mixture and freshly
ground black pepper.
Serve the onions in hot chili sauce and the accompaniments on the
side. Each diner will add these ingredients as desired. Yield: 4
servings.

– – – – – – – – – – – – – – – – – –