Cajun Shrimp Pasta,****

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Pasta
Low Fat Party

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Olive oil
1/2 cup Onion — chopped
1/2 teaspoon Thyme
1/2 teaspoon Cayenne pepper
1/2 teaspoon Black pepper
1/2 teaspoon Basil
1 tablespoon garlic — chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 cups tomatoes — diced
2 teaspoons sugar
1/2 cup Green onions — chopped
3 cups Chicken stock
1 pound Vermicelli
1 pound Shrimp — peeled and deveined
1/2 cup Grated parmesan cheese
* or substitute chicken Saute the onion in the olive oil for
approximately four minutes. Add the garlic and stir. Add thyme, cayenne
and black peppers, and basil and cook at low heat for five more minutes.
Add everything else except for the pasta, shrimp, and cheese, and cook over
lowish heat for an hour. Saute the shrimp in some butter and garlic until
three-quarters cooked (pink, but not totally opaque). Add the sauce and cook
for an additional two minutes. Add the cooked pasta and toss well with the
grated cheese. Serve hot. Serves 4-6

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NOTES : I mix a little cornstarch with some of the cooled sauce and add at the
end to thicken.

Tortellini Soup

Recipe By : Julie Crist
Serving Size : 8 Preparation Time :0:00
Categories : Stock Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb italian sausage
1 c chopped onion
2 cloves garlic
5 c beef broth — (3 cans)
1/2 c water
1/2 c wine — red or white
2 c tomatoes — peeled and chopped
1 c carrots — thinly sliced
1/2 tsp basil
1/2 tsp oregano
8 oz tomato sauce
1 1/2 c zucchini — sliced
8 oz tortellini — meat or cheese fille
3 tbsp fresh parsley
1 med green pepper — cut up

Brown sausage. Season with basil and oregano. Drain grease. Pat with paper
towel. Saute onion and garlic in broth, water and other liquids. Bring to
boil, add carrots and then simmer for 30 min. Skim off fat. Add tortellini
last with green pepper and zucchini. Simmer 30-40 min. Sprinkle with
parmesan cheese before serving.

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Nutr. Assoc. : 0 0 0 0 0 5607 0 0 0 0 0 0 5315 0 0

Title: Dill Biscuits
Categories: Breads
Yield: 6 Servings

1/4 c Butter or margarine; melted
1 tb Onion; finely chopped
1 ts Dill weed
10 oz Refrigerated buttermilk bisc

Recipe by: DEC/JAN 1996 In a bowl,
combine butter, onion and dill. cut biscuits in half
lengthwise; toss in butter mixture. Arrange in a
single layer in an ungreased 9″ square baking pan.
Bake at 450 degrees for 8-10 minutes.

Serve with Broccoli in Herbed Butter and Pork
Stroganoff for a meal for your family for $1.15 a
plate.

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Title: DOG BISQUITS II
Categories: Misc, Pets
Yield: 24 Servings

1 Envelope dry yeast
1/4 c Warm water
1 pn Sugar
3 1/2 c All-purpose flour
2 c Whole wheat flour
2 c Cracked wheat; -=OR=-
1 c -Cornmeal
1 c Rye flour
1/2 c Nonfat dry milk
4 ts Kelp powder
4 c Beef or chicken broth

—————————GLAZE—————————
1 lg Egg
2 tb Milk

Place 2 oven racks in the upper lower thirds of the
oven. Preheat oven to 300F. Sprinkle the dry yeast or
crumble the compressed yeast over the water (110F if
dry, 100F if compressed). Add the pinch of sugar
allow yeast to sit in a draft-free spot for 10-20 min.

The mixture should be full of bubbles. If not, the
yeast is too old to be useful. Stir well to dissolve
the yeast. In a large bowl, place all the dry
ingredients stir well to blend them. Add the yeast
mixture 3 c broth. Using your hands, in the bowl,
mix to form the dough, adding more broth if needed to
make the dough smooth supple. Half a batch at a
time, knead the dough briefly on a lightly floured
counter. (Keep the 2nd batch of dough covered with a
moist towel while shaping and cutting the first.) Roll
out the dough into 18 x 13 x 1/4-inch rectangle. Cut
into desired shapes using 3 1/2 inch bone cutter or 2
1/2 inch cookie cutter. Reroll the scraps. Repeat
procedure with remaining dough. For an attractive
shine, lightly beat together the egg and the milk.

Brush the glaze on the cookies. Bake for 45 – 60
minutes or until brown firm. For even baking,
rotate the cookie sheets from top to bottom 3/4 of the
way thru the baking period. Use a small, angled metal
spatula to transfer the cookies to wire racks to cool
completely. Store in an airtight container at room
temp. -cracked wheat kelp are available at most
health food stores -Use 2 cups of bran cereal (not
flakes) in place of the cracked wheat, if desired. If
your dog is large, make larger cookies Allow the
cookie sheets to cool completely before using for the
next batch Distribute cookies evenly around sheet;
avoid crowding or

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FRENCH FRY PIZZA PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Frozen shoestring potatoes
(French fried), about 5 cups
1 c Prepared pizza sauce
-OR- spaghetti sauce
1 t Dried oregano leaves
— crumbled
1/2 Green bell pepper
— cut into 1/4-inch strips
2 tb Sliced green onions
2 c Shredded mozzarella cheese
1/4 c Grated Parmesan cheese

Heat oven to 450 degrees. Coat 12-inch round pizza
pan with vegetable cooking spray. Arrange frozen
potatoes evenly in one layer in pan. Bake 10 minutes.
Remove pan from oven and cover potatoes with sauce.
Sprinkle with oregano. Arrange pepper strips on
sauce; sprinkle with onions and top with cheeses.
Bake about 15 minutes until top is lightly browned.

Menu: Iceberg Lettuce Wedges with Nonfat Italian
Dressing, Gelatin Cups

Nutritional Information Per Serving: 400 calories; 19
g fat; 25 mg cholesterol; 750 mg sodium; 38 g
carbohydrate; 6 g fiber; 23 g protein.

Source: The Potato Board

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Title: Baked Cheese Toastwishes
Categories: Diabetic, Sandwiches, Cheese, Main dish
Yield: 2 humans

4 sl Bread; your choise 1/4 ts Salt;
1 Egg; beaten with fork 2 ds Paprika;
2 tb Skim milk; 4 sl (1-oz each) American
Cheese;

Preheat oven to 400 degrees. Prepare shallow pan with vegetables
pan-coating. Toast bread on one side only. Combine beaten egg, milk,
salt, and paprika; mix well and pour into a pie plate. Dip bread in
this mixture quickly until all is absorbed. Place 2 slices bread
toasted side down in preapared pan and cover each with 1 slice
cheese. Place remaining 2 slices bread toasted side p on top, then
cover with remaining 2 slices cheese. Bake 10-12 minutes.

Food Exchange per serving: 2 STARCH EXCHANGES + 2 HIGH-FAT EXCHANGES
+ 1/2 FAT EXCHANGE. Low-sodium diets. Omit salt. Substitue
Low-sodium cheese.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. Brought to you and yours via Nancy O’brion and her

MMMMM

GULYASLEVES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large onion
1 Red bell pepper
4 oz Lard (oil)
1 lb Beef cut in small cubes
1/2 ts Salt
1/2 ts Ground pepper
2 ts Paprika powder
1/2 ts Caraway seeds
2 Large potato
1 Large tomato
1 Bay leaf
1 tb Chopped parsley
-For csipetke:
1 Egg
1/4 ts Salt
3 tb Flour
1 t Oil

Chop onion, bell pepper. Brown them in the lard. Add:
paprika powder, diced beef. On high heat brown them
for 5 minutes until sizzles. Add: cut up tomato, salt
pepper, caraway, bay leaf and 6 cups of hot water.
Reduce the heat to medium-low, cover it and cook it
for 1 hour. Add the peeled diced potato, cook it until
potato is ready. You can add CSIPETKE when done, and
cook it for 5 more minutes. CSIPETKE: with one egg, 3
T flour, 1/4 t salt, 1 t oil (NO WATER!) make a dough,
hard enough to stand on the kneading board as a bulk
without changing its shape. Pinch pea-size pieces from
the dough, and drop them into the slowly boiling soup.
Before serving sprinkle chopped parsley in it.

Recipe courtesy of: Denise Bradshaw, 21 Feb 93
12:03:01

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CRANBERRY PINEAPPLE CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Pkg fresh Cranberries
1/2 Pineapple (Fresh) -OR-
1 sm Can of canned Pineapple
1 1″ long piece of fresh
-Ginger Root
1 sm Hot Chili Pepper
1 md Lemon
2 Whole Cloves (opt)
2 Allspice Berries -OR-
1/8 ts Ground Allspice
1 Stick Cinnamon -OR-
1/2 ts Ground Cinnamon
1/4 c Raisins
1/2 c Dark Brown Sugar
1/2 c Raspberry Vinegar
1 pn Salt

1. Rinse and pick over Cranberries, discarding stems
or blemished berries. Peel, core and finely chop the
Pineapple. Peel and grate or mince the Ginger. Seed
and mince the Chili. Remove two strips of zest from
the lemon with a vegetable peeler and extract the
juice from the fruit. Tie the Lemon zest and spices
(if using whole spices) in a piece of cheesecloth, or
just add them to the pot.

2. Combine all ingredients in a saucepan. Because of
the Cranberry’s high acidity, they should not be
placed in an aluminum or cast iron pan. Bring to a
boil. Reduce heat and simmer the chutney for 8-10
minutes, or until the Cranberries begin to pop.
Correct the seasonings, adding more sugar, vinegar and
lemon juice as needed; the Chutney should be a little
sweet a little sour and a little spicy. Refrigerate
at least 2 hours, preferably overnight. Remove the
cheesecloth bundle. Submitted By RHOMMEL
On SAT, 25 NOV 1995 164645
~0500

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Title: BARBECUED CONFETTI VEGETABLES
Categories: Bar-b-q, Harned 1994, Herb/spice, Side dish, Vegetables
Yield: 4 servings

8 To 10 cherry tomatoes
— halved
1 1/2 c Corn cut from cob
1 Sweet red pepper; julienned
1/2 md Green pepper; julienned
1 sm Onion; sliced
1 tb Fresh basil leaves; chopped
1/4 ts Grated lemon rind
Salt and pepper; to taste
1 tb + 1 tsp. unsalted butter or
-margarine; cut in pieces

Combine all ingredients except butter in a large bowl;
toss gently to mix well. Divide vegetable mixture in
half. Place each half in center of a 12 x 12″ piece
of heavy-duty aluminum foil. Dot vegetables with
butter. Bring corners of foil together to form a
pyramid; twist to seal. Grill foil packets over
medium hot coals for 15 to 20 minutes, or until
vegetables are tender. Serve immediately.

From _Delicious Decisions_ by The Junior League/San
Diego, CA in _America’s Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc.,
1989. Pg. 320. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.

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Title: HERBS DE PROVENCE SPICE MIX
Categories: Spices, Condiments
Yield: 34 servings

3 tb Dried marjoram
3 tb Dried thyme
3 tb Dried savory
1 ts Dried basil
1 ts Dried rosemary
1/2 ts Dried sage
1/2 ts Fennel seeds

Combine all ingredients. Mix well and spoon into small jars. Makes 3/4
cup. Use to season chicken, vegetables or meat.

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