Title: APPETIZER EGG ROLLS
Categories: Appetizers, Cheese/eggs, Meats
Yield: 8 servings

1/2 lb Pork; Boneless, Cut Julienne
1 ea Onion; Small, Sliced
1 c Cabbage; Green Or Chinese *
2 T Vegetable Oil
1/2 c Mushrooms; Sliced
1/4 c Sprouts; Bean Or Alfalfa
1/4 c Currants
1/4 c Almonds; Slivered
1 t Cornstarch
2 T Sherry; Dry
1 T Soy Sauce
1/2 t Ginger
12 ea Egg Roll Wrappers; Abt 6″ Sq
1 x ;Oil For Deep Fat Frying

MMMMM——————–GINGER APRICOT SAUCE————————-
1/4 c Apricots; Dried (Abt. 10)
1/4 c Sugar
1 t Ginger
1/4 t Salt
1 T Lemon Juice

* Cabbage should be shredded.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Saute the pork, onion, and cabbage in hot oil
until lightly browned. Stir in the mushrooms, bean sprouts, currants,
and almonds and saute, stirring for 1 minute. Dissolve the
cornstarch in 2 T water, and combine with sherry, soy sauce, and
ginger; add to the pork mixture and bring to a boil, stirring. Remove
from heat and cool. Stack the egg roll wrappers and cut in half to
form rectangles.
Forming one roll at a time, place a heaping a teaspoonful of pork
mixture on one end of rectangle, moisten the long edges, and roll up.
Press the edges together to seal. Egg roll may be prepared to this
point, then refrigerated for several hours or overnight or frozen for
several days before frying.
Adjust time for browining. If rolls are frozen, let them thaw before
cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or
5 at a time, until golden brown and crisp on all sides. Frying will
take about 4 to 5 minutes; turn rolls once. Drain on paper towels
and keep warm while frying the remaining rolls.
Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine
the apricots, sugar, ginger, and salt with 3/4 cup water in a small
saucepan and bring to a boil. Reduce heat and simmer, uncoverd, for 5
minutes. Pour the mixture into a blender container or food processor.
Add lemon juice, cover and process until smooth. Serve warm.

MMMMM

Title: KUKN BARBEQUE SAUCE
Categories: Bar-b-q, Sauces
Yield: 1 servings

12 oz Chili sauce
2 c Brown sugar
Lemon juice; half
1 tb Worcestershire sauce
1 ts Dry mustard
1 ds Tobasco

Combine ingredients in sauce pan. Bring to boil, and
reduce to simmer for at least 1/2 hour. Tastes
great on chicken, pork, or sausages.

—–

Title: Shrimp Pasta Salad
Categories: Salads, Pasta, Seafood
Yield: 6 servings

1 ts Chicken Bouillon Granules
1 c Water
2 Bay Leaves
1 c Dry White Wine
1 sm Lemon Thinly Sliced
1 sm Onion Thinly Sliced
3 cl Garlic
1/4 ts Red Pepper Flakes
1 lb Medium Fresh Shrimp
2 tb Olive Oil
1 tb White Wine Vinegar
1 tb Dijon Mustard
6 oz Uncooked Seashell
Macaroni
1 lg Red Bell Pepper Chopped
1 c Frozen Peas Thawed
3/4 c Minced Fresh Basil
1/2 c Minced Purple Onion
1/4 c Minced Parsley
1/8 tb Red Pepper

Combine Bouillon Granules, Water, White Wine, Lemon, Onion, Garlic,
Bay Leaves Red Pepper Flakes. Bring To A Boil; Add Shrimp Cook 3
To 5 Min. Remove Shrimp From Broth, Reserving Broth. Rinse Shrimp
Under Cold Water. Chill. Peel Devein. Set Aside. Strain Broth
Mixture, Reserving 1/2 C. Liquid Garlic. Discard Lemon, Onion
Bay Leaves. Add Reserved Liquid Garlic, Oil, Vinegar Mustard To
Process. Blend Until Mixture Is Smooth. Cook Macaroni According
Package Directions. Drain. Rinse Under Cold Water Drain Again.
Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion, Parsley
Red Pepper in A Large Bowl. Add Reserved Broth Mixture, Tossing Well
To Coat. Add Reserved Shrimp Toss Gently. Cover Chill
Thoroughly.
(Fat 11. Chol. 38.)

MMMMM

Title: 7 up cake
Categories: None
Yield: 1 servings

1 1/2 c Butter, softened
3 c Sugar
5 Eggs
3 c Flour
2 tb Lemon extract
3/4 c 7UP
Confectioner’s sugar

Cream butter and sugar until smooth. Add eggs, one at a time, beating
well after each addition. Add flour, lemon extract, and 7UP; mix
well. Pour into greased angel food (or bundt) pan. Bake 325F for 1
hour and 15 minutes or until done. Sprinkle with confectioner’s sugar.

—–

Lentil Loaf

2 c dry brown lentils, cooked in 6 c water with a bay leaf (about 45 min).
1 c dry bulgur wheat, cooked in 2 c water (about 15 min).
Preheat oven to 350.
In large bowl, mix cooked lentils, cooked bulgur, and all of the following:
–1 c soft bread crumbs
–2 egg whites or 1 egg substitute
–1/4-1/2 c catsup
–2 big onions, chopped
–6-8 cloves garlic, crushed
–lotsa thyme, oregano, tarragon. Some cumin, curry, pepper, garlic powder.
–1 regular-size (15 oz?) can tomato sauce
–1/4 c ff barbaque sauce
–next time I make it, I’m going to try adding some cooked carrots and
potatoes, and maybe some peas. Might add some nice color and textures.

Mix it all up and put it into a sprayed loaf pan, casserole dish, or
whatever. Bake for about 40 min. The oringinal recipe said to slice and
serve, but I find it comes out more of a scoop-and-serve consistency.

Elegant Apple Dumpling

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
dough:
1 cup all purpose flour
1 tsp cinnamon
1/4 tsp salt
2 tbl butter
1 tbl shortening
1/4 cup apple juice or apple cider
filling:
4 tbl butter
1/4 cup brown sugar
1/2 cup crushed gingersnaps
1/4 cup ground pecans
1 tbl Grand Mariner
1 tsp cinnamon

Mix flour, cinnamon, salt, butter and shortening until a crumbly mixture forms.
Add in the juice slowly, until a smooth dough forms.
Melt butter, and mix the rest of the ingredients into it.

Putting it all together: Core 3/4 of an apple (preferably a Granny Smith)
making
sure that there is plenty of room for the filling. Roll out the dough, the
thinner the better. Wrap dough around the apple. Squeeze off the excess and
create leaves for the top of the apple with the extra. Bake at 350 degrees for
approximately 20 minutes until dough becomes a light to golden brown. It will
not get too dark so definitely keep checking on it.

The dough recipe should yield enough for two apples. To make a stem for the
apple use a small piece of cinnamon stick

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NOTES : This was served with the Creme Anglaise which follows.

Title: Spicy Rice Pilaf with Turkey
Categories: Diabetic, Main dish, Poultry, Crockpot, Rice
Yield: 4 servings

1 c Brown rice;
1/2 ts Cumin seeds;
1/4 ts Ground ginger;
1/4 ts Ground cinnamon;
4 Cardamom seeds;
4 Whole cloves;
1 tb Vegetable oil
2 c Turkey stock or water
1/4 c Dark or golden raisins;
2 c Chopped cooked turkey;
1/4 c Pine nuts; or cashews;
(chop cashews)

Toast cashews if using. Saute the rice, cumin seeds, ginger,
cinnamon, cardamom seeds and cloves in the oil in a saucepan until
the rice is browned. Add the stock or water and bring the mixture to
a boil.

Lower the heat and simmer for 45 to 50 minutes or until the rice is
cooked. Add the raisins, turkey, and nuts to the rice mixture. Serve
hot or cold.

1/4 recipe – 317 calories, 3 lean meat, 1 bread, 1/2 fruit, 1 fat
exchange 24 grams carbohydrate, 25 grams protein, 14 grams fat, 190
mg sodium, 381 mg potassium, 54 mg cholesterol

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

MMMMM

Honey-Nut Peanut Cookies

Recipe By : Pillsbury Classic Cookies and Bars
Serving Size : 1 Preparation Time :1:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Cup Sugar
3/4 Cup Brown Sugar — Firmly Packed
1 Cup Roasted Honey-Nut Peanut Butter
1/2 Cup Butter — Softened
2 Eggs
1 1/2 Cups Pillsbury Best Flour
1 Tsp Baking Soda
1 1/2 Cups Honey Roasted Peanuts — Chopped

1. Heat oven to 350*F. In large bowl, combine sugars, peanut butter and
butter; beat until light and fluffy. Add eggs; blend well.
2. Lightly spoon flour into measuring cup; level off. Add flour and baking
soda; mix well. Stir in peanuts. Drop dough by heaping tablespoonfuls about 2
inches apart onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes or until light golden brown. Cool 1 minute; remov
e
from cookie sheets.

3 dozen cookies.

– – – – – – – – – – – – – – – – – –

NOTES : Regular creamy peanut butter can be used in place of the honey-nut
roasted peanut butter.

MOCK TURKEY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Rolled oats
2 c Hot water
2 Green onions, minced fine
4 Eggs
2 tb Cooking oil
2 c Ground nut meats
(walnut prefered)
1 c Ground sunflower seeds
2 tb Peanut butter
1 t Poultry seasoning
2 ts Sea kelp

Servings: 6

Pour the hot water over the rolled oats. Add the rest of the ingredients.
Oil a baking pan and shape the mixture in the form of turkey, using stalks
of celery for the legs and shaping the mixture around them. Use small
oblongs of the mixture for wings. Pat oil over the outside and bake in a
moderate oven until done in the middle, probably 45 minutes. Loosen with a
spatula and remove to a meat platter. Garnish and serve hot. Serves 4 to 6

Shared By: Pat Stockett

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SAUSAGE BALLS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Bulk Sausage (Hot Or Mild)
2 c Sharp Chedder Cheese Grated
3 c Bisquick

Combine all ingredients and shape into balls the size
of walnuts. Bake on cookie sheet at 350 degrees F.
for 15 minutes. Makes about 5 dozen.
NOTE:
Sausage Balls may be frozen before or after
baking. If frozen after, defrost and reheat at 350
degrees F.

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