Canadian Provolone Mushroom Sandwiches

Recipe By : bjs
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pork Ham
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 kaiser rolls
1 tablespoon bacon — uncooked and chopped
2 tablespoons onion — chopped
2 ounces mushrooms, canned — sliced and drained
12 slices canadian bacon — cut 1/4 inch thick
6 slices provolone cheese
6 slices green pepper
dash paprika

Split rolls, save tops to accompany the open-faced sandwiches. Set aside.
Combine bacon, onion, and mushrooms in a 2 cup glass measuring cup. Cook
uncovered in microwave oven about 2 minutes at HIGH or until onion is tender,
stir once.
Arrange 2 slices of Canadian bacon on each roll and top with bacon-mushroom
mixture. Top with cheese. Place 1 green pepper ring on each cheese slice;
sprinkle paprika inside of ring. Place sandwiches on paper towels or roast
rack. Heat uncovered in microwave oven for 4 minutes on MEDIUM or until cheese
starts to melt and meat is hot. Serve

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WHOLE WHEAT BREAD RECIPE (100%)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Judy Castleman VTJS99B
1 1/2 c Water
3 c Wheat flour
-100% stone ground whole
3/8 c Wheat gluten
3 tb Honey
2 ts Salt (heaping)
4 ts Dry yeast

Setting: Bread (not rapid mix) 1. Premix in a bowl whole wheat flour,
gluten and salt. 2. Pour lukewarm water (110 degrees F.) into bread
pan. 3. Sprinkle the yeast over the water in the bread pan. 4. Add
honey to water and spread around with spatula. 5. Add premix to bread
pan. 6. Turn the flour in each corner one time with a spatula. 7. Put
bread pan into your bread machine. 8. Select Bread from the menu 9.
Select color of bread you want …light or dark
After that push the start button and lock. That’s it. Hope this
has helped some…… Now I’m off out to the health food store to
get that gluten. From: Judy Castleman VTJS99B Reformatted by: CLM,
HCPM52C

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Title: Green Salad Tossed with Tomato Dressing
Categories: Salads, Main dish, Appetizers, Vegetables, Mark’s
Yield: 4 servings

MMMMM—————————SALAD——————————–
1 ea Romaine lettuce, torn
1 ea Scallion, chopped
1/2 ea Green bell pepper, diced
1 ea Celery stalk
1 ea Granny Smith apple, diced
1/4 c Walnuts, toasted

MMMMM————————–DRESSING——————————-
2 lg Ripe tomatoes
1/8 c Almonds, toasted
2 tb Lemon juice
1 tb Olive oil
1 ts Hungarian paprika
Salt pepper

Combine salad ingredients in a large salad bowl. Set aside.

Wash tomatoes place in a blender or food processor. Process until
smooth. Add the remaining ingredients process until the almonds are
smooth the rest of the ingredients have been well blended. Check
the seasoning. Place in a glass jar refrigerate until ready to
serve.

Toss prepared salad with dressing. You may not need to use it all.
Serve with lots of fresh Italian home-made bread for a refreshing
main dish salad in the summer.

VARIATION: Substitute pine nuts for the walnuts in the salad. Add a
couple of mushrooms if so desired.

Recipe by Mark Satterly

MMMMM

Title: Asian Steak and Asparagus Noodle Salad
Categories: Salad, Beef, Resort
Yield: 4 Servings

1 lb Asparagus
2 Carrots
2 ts Vegetable oil
3/4 lb Beef sirloin, strips
3 cl Garlic, minced
1 ts Cumin, ground
1/2 ts Chili paste or hot sauce
1 tb Lime juice
1/2 lb Wide rice stick noodles
Coriander leaves

———————————-DRESSING———————————-
1/3 c Peanut butter
1/4 c Soy sauce
3 tb Lime juice
1 tb Sesame oil
2 tb Water
1 ts Sugar
1/2 ts Chili paste
1 cl Garlic
1/4 c Fresh chopped Coriander

Cut asparagus diagonally into 1 1/2 inch lenths. Peel and slice carrots
diagonally.

DRESSING: In salad bowl, whisk peanut butter, soy sauce, lime juice, water,
oil, sugar, chili paste and garlic; stir in coriander.

In wok, heat oil over high heat; stir-fry beef, garlic, cumin and chili
paste for 2-3 minutes or until beef is browned but still pink inside. Add
lime juice; stir-fry for 15 seconds. Add to dressing and toss to coat.

In large pot of boiling salted water, cook noodles, asparagus and carrots
for 4 minutes or until noodles are firm and vegetables are tender crisp.
Drain and cool under running water; drain again and add to bowl. Toss with
beef mixture until coated. Garnish with coriander

Approx. 540 cal, 33 g pro, 19 g fat, 61 g carb, excellent source of iron,
high source fiber

Typed by James Lowey

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Title: BRAISED STEAK AND GREEN PEPPER
Categories: Diabetic, Meats, Main dish, Vegetables
Yield: 6 servings

1 1/2 lb Lean steak, cut 1/4″ strips
2 tb All purpose flour
1/2 ts Salt
1/4 ts Freshly ground pepper
1 tb Vegetable oil
1 3/4 c Beef broth
1 c Canned tomatoes with juice
1 md Onion, sliced
1 Clove garlic, finely chopped
Or 1/2 tsp garlic powder
1 lg Green pepper, cut in strips
1 1/2 ts Worcestershire sauce

Chunks of zucchini may be used instead of green pepper.

Coat strips of round steak with flour mixed with salt
and pepper. Heat oil in a large frypan. Brown meat on
all sides, drain off any fat.

Add broth, tomato juice (reserving the tomato pieces
for later), onion and garlic to the meat. Cover and
simmer about 1 hour until meat is tender. Add tomato
pieces, green pepper strips and Worcestershire sauce.
Stir-cook 4 to 5 minutes longer.

Good served with rice. Tested by Alice Rodier March
94.

1/6 recipe = 215 calories, 3 protein, 1/2 fruit, 1/2
fat choice 6 grams carbohydrate, 23 grams protein, 11
grams fat.

Choice Cooking, Canadian Diabetes Assoc. 1986 Shared
by Elizabeth Rodier March 94.

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BEAN-STYLE POLENTA
serves four – six

2 1/2 cups vegetable stock (375 ml)
1/2 cup black bean stock (125 ml)
1 cup polenta (250 ml)
frozen stick of butter – you will use around 1gm.

Pour the liquids into a pot and bring to a rapid boil. Slowly
pour in the polenta making sure the grains stay separate. The boiling
action should do this nicely but just in case, be prepared to stir.

Stir the mixture almost continuously for around 30 minutes until
the polenta is “firm” and “comes away from the sides of the pot” or
until you’re tired of stirring (that’s my technique.)

Pour the polenta into a loaf pan. The polenta should be barely
pourable because of its thickness. Refrigerate in order to firm it
up.

When you are ready to serve, heat up a griddle on a medium flame.
Swipe the griddle with the frozen bar of butter. This will impart a
really tiny amount of butter but just enough to provide lubrication
and taste. Slice the polenta into eight slices and grill a around
five minutes on each side until browned.

Serve two each with the Thai-style curry sauce or a simple mushroom
sauce.

STRAWBERRY OATMEAL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breakfast
Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Instant oatmeal
1 c Cake flour
1 tb Baking powder
1 t Cinnamon
1/3 c Brown sugar
2 tb Diced crystalized ginger
1/4 c Raisins
1 1/2 Egg whites
1 c Nonfat milk
1/2 c Diced strawberries

Preheat oven to 400 deg f. Spray muffin cups with
nonstick spray. Combine oatmeal, flour, baking powder,
cinnamon, and brown sugar in a bowl. Mix ginger,
raisins, egg whites, milk and strawberries in another
bowl. Add to dry mix and stir to combine. Divide the
batter between the 12 muffin cups. Bake 15 minutes or
until golden. Remove from oven and cool before
serving. Makes 12 muffins – each muffin ñ08
calories, .5 g fat, .3 mg chol, 102 mg sodium, 3 g
protein, 23 g carbos. Percent of calories from fat õ
%

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Title: Fried Pepper Strips for Two
Categories: Side, Pepper, For two, Sthrn/livng
Yield: 2 servings

1 ea Egg; beaten
1 ea 3-oz package cream cheese;
-softened
2 tb Self-rising flour
1 lg Green pepper; cut into 1/2
-inch strips
Vegetable oil
Salt and pepper (optional)

: Combine first 3 ingredients, mixing well. Dip green pepper
strips in cream cheese mixture, turning to coat. Fry in hot oil (375
degrees F) until golden brown. Drain on paper towels. Sprinkle with
salt and pepper, if desired. Yield: 2 servings.

Mrs. Chris Horne of Georgia in September, 1982 “Southern Living”
Typos by Jeff Pruett From: Date:

MMMMM

Title: Ham and Black Bean Salad
Categories: Salads, Main dish
Yield: 6 servings

3 c Cooked rice
– cooled to room temperature
2 c Canned black beans
— rinsed and drained
1 md Red onion; chopped
1 c Cubed jicama
— (cut into 1/8-inch cubes)
1/2 c Sliced black olives
1/2 c Diced red pepper
1/2 c Diced green pepper
1/4 c Olive oil; divided
4 oz Cubed cooked ham
3 tb Red wine vinegar
1 Garlic clove; minced
1/2 ts Ground cumin
1/2 ts Chili powder
1/2 ts Salt
1/2 ts Ground black pepper

Combine rice, onion, jicama, olives, and peppers in large bowl; set aside.
Heat 1 tablespoon oil in large skillet over medium heat. Add ham; cook 2
to 3 minutes stirring constantly. Add to rice mixture. Combine remaining
oil, vinegar, garlic, cumin, chili powder, salt and pepper in small jar
with lid. Shake to blend. Drizzle dressing over salad.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Black Bean Soup w/Cumin No. 216 Yields 5 Servings

1 cup black beans, soaked or to taste
7 cups broth (chicken, beef, 1/4 tsp black pepper, freshly
or vegetable) ground
1 tbls vegetable oil 1/4 tsp salt, if desired
1 cup onion, minced 1 egg, hard-boiled,
1 tsp garlic clove, minced chopped, or
1/4 cup celery, diced 1 egg white and
1/2 cup carrots, finely diced scallions, chopped for
3/4 tsp cumin seed, crushed, garnish

Soak the beans by:
Placing the washed beans in a bowl.
Cover them with cold water.
Let them soak overnight or for at least 8 hours.

Or:
Placing the washed beans in a saucepan.
Add 4 cups water.
Bring the beans to a boil.
Boil for 2 minutes.
Turn off the heat.
Let the beans stand for 1 hour.

Drain.
Add the broth.
Bring to a boil.
Reduce the heat to low.
Partially cover the pan.
Simmer for 2 to 3 hours or until thoroughly cooked.
Heat the oil in a heavy skillet.
Add the onion and garlic.
Cook, stirring, over a low heat, until transparent.
Add the celery and carrots.
Cook, stirring, for a few minutes longer.
Add to the beans.
Season with cumin, pepper and salt.
Simmer for another 30 minutes.
Puree in a blender, food processor or food mill.
Garnish with chopped egg and minced scallions.
Serve hot.