Title: Pumpkin-Raisin Bread
Categories: Diabetic, Breads/bm
Yield: 15 servings

1/3 c Vegetable oil 1 tb Baking powder
2 tb Sugar 1/2 ts Baking soda
2 Eggs 1/4 ts Salt
3/4 c Cooked or canned pumpkin 1 ts Ground cinnamon
1 c Unbleached enriched wt.flour 1/2 c Raisins
1 c Whole wheat flour 1/4 c Lowfat milk or orange juice

Beat together the oil, sugar, eggs, and pumpkin until light and
fluffy. Combine the flours, baking powder, baking soda, salt,
cinnamon and raisins in a bowl. Stir into the creamed mixture with
the milk or orange juice.

Pour into an oiled 9 x 5 inch loaf pan. Bake at 350 F for 40 to 45
minutes.

1/15 recipe – 153 calories, 1 bread, 1/2 fruit, 1 fat 23 grams
carbohydrate, 3 grams protein, 6 grams fat 122 mg sodium, 117 mg
potassium, 37 mg cholesterol

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

MMMMM

Title: ASPARAGUS SOUP #2
Categories: Vegetables, Microwave, Soups/stews
Yield: 6 servings

1 1/2 lb Fresh asparagus washed and
-tough/dry ends removed
1/4 c (1/2 stick) unsalted
-butter
1 c Carefully washed and chop
-leeks white part only
1/2 c Chopped onion
1/2 c Chopped celery
1 sm Baking potato (about 1/2
-lb) peeled and cubed
3 1/2 c Chicken stock
1 ts Lemon juice
Salt and pepper to taste
Paprika, optional
1/2 c Half-and-half
Creme fraiche/whipped cream
-for garnish

Snap off asparagus tips and set the stalks aside. Melt butter in a deep
skillet with a cover. Add asparagus tips, onion, leeks, celery and potato.
Cover lightly and cook over the very lowest heat until vegetables are soft,
20 minutes or more.
Meanwhile, place chicken stock in a large saucepan with the reserved
asparagus stalks, cut into large pieces. Bring to a boil and simmer,
covered tightly, for about 30 minutes. Discard stalks and set stock aside.
In a food processor, puree softened vegetables and add to the asparagus
stock. Season with lemon juice, salt, white pepper and paprika, if desired.
Allow to cool and refrigerate. Stir in half-and-half and serve garnished
with a dollop of creme fraiche or whipped cream and a sprinkling of
paprika, if desired.

—–

Title: Cherries – Whole (Sweet or Sour)
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 17-1/2 pounds is needed per canner load of 7
quarts; an average of 11 pounds is needed per canner load of 9 pints. A
lug weighs 25 pounds and yields 8 to 12 quarts–an average of 2-1/2
pounds per quart.

Quality: Select bright, uniformly colored cherries that are mature (of
ideal quality for eating fresh or cooking).

Procedure: Stem and wash cherries. Remove pits if desired. If pitted,
place cherries in water containing ascorbic acid (See “Ensuring
High-Quality Canned Foods”) to prevent stem-end discoloration. If canned
unpitted, prick skins on opposite sides with a clean needle to prevent
splitting. Cherries may be canned in water, apple juice, white-grape
juice, or syrup. If syrup is desired, select and prepare preferred type
as directed.

Hot pack–In a large saucepan add 1/2 cup water, juice, or syrup for
each quart of drained fruit and bring to boil. Fill jars with cherries
and cooking liquid, leaving 1/2-inch headspace.

Raw pack–Add 1/2 cup hot water, juice, or syrup to each jar. Fill jars
with drained cherries, shaking down gently as you fill. Add more hot
liquid, leaving 1/2-inch headspace. Adjust lids and process.

Processing directions for canning cherries in a boiling-water, a dial,
or a weighted-gauge canner are given in Table 1, Table 2, and Table 3.

Table 1. Recommended Process Time for Sweet or Sour Cherries, Whole in
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 3,000 ft: 20 min.
3,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

Style of Pack: Hot. Jar Size: Quarts.
Process at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Style of Pack: Raw. Jar Size: Pints or Quarts.
Process at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Table 2. Process Times for Sweet or Sour Cherries, Whole in a Dial-Gauge
Pressure Canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 8 minutes for pints, 10 minutes for quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Style of Pack: Raw. Jar Size: Pints or Quarts
Process Time: 10 min.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Table 3. Process Times for Sweet or Sour Cherries, Whole in a
Weighted-Gauge Pressure Canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 8 minutes for pints, 10 minutes for quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Raw. Jar Size: Pints or Quarts.
Process Time: 10 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

FRENCH ONION SOUP – COUNTRY LIVING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 lg (about 1/2 lb) onion, very
-thinly sliced
1 tb Brown sugar
1 cn (10 1/2-oz) condensed beef
-broth
1 1/2 c Water
1/2 ts Ground black pepper
4 1-inch-thick slices French
-bread, toasted
1/4 c Coarsely grated reduced-fat
-Jarlsberg cheese
1 tb Chopped fresh parsley leaves

NOTE: For best results, use a sweet onion, such as
Vidalia or Texas Sweet, in this classic soup recipe.
When microwaved, these high-sugar onions cook more
quickly and are less bitter than more pungent
varieties.

1. In 2-quart microwave-safe bowl, microwave butter on
high (100 percent) 20 seconds or until melted. Stir in
onion and brown sugar. Cover with waxed paper and
microwave on medium (50 percent) 5 minutes.

2. Stir in undiluted broth and water; cover with paper
and microwave on medium 10 minutes, stirring after 5
minutes. Stir in pepper. (Soup can be made ahead up to
this point and kept refrigerated; reheat before Step
3.)

3. Place bread slices on microwave-safe plate; divide
cheese among slices. Microwave on high 20 seconds or
until cheese is just melted.

4. To serve, divide soup among 4 small soup bowls;
place one cheese-topped bread slice in each bowl and
top with parsley. Serve immediately.

Country Living/November/1994 Scanned edited by Di
Pahl

– – – – – – – – – – – – – – – – – –

Title: MUSSELS ON THE HALF SHELL WITH PESTO
Categories: Shellfish, Appetizers
Yield: 40 Mussels

1 c Dry white wine
1 c Water
1/4 c Chopped shallots
2 tb White wine vinegar
4 Garlic cloves, crushed with
-side of knife
40 Fresh mussels, scrubbed,
-debearded

———————————–PESTO———————————–
4 c Fresh basil leaves
4 Garlic cloves, chopped
3 tb Olive oil
6 tb Freshly grated Parmesan
-cheese
2 tb Low-fat mayonnaise

Bring first 5 ingredients to boil in large pot. Working in batches, add
mussels to pot. Cover; cook until mussels open, about 4 minutes. Using
slotted spoon, transfer mussels to large bowl. Discard any that do not
open. Cool mussels. Strain cooking liquid; reserve 1 cup.

Remove mussels from shells, reserving half of each shell. Transfer mussels
to medium bowl and refrigerate.

Finely chop basil and garlic in processor. With processor running,
gradually add reserved 1 cup cooking liquid and oil and process until well
blended. Blend in cheese and mayonnaise. Transfer pesto to large bowl.
Season with salt and pepper. Add mussels and toss to coat. Chill at least 1
hour. (Can be made 1 day ahead. Refrigerate reserved shells.)

Spoon mussels and pesto into reserved shells. Arrange on platter.

Per Mussel: calories, 41; total fat, 2 g; saturated fat, 0; cholesterol, 9
mg Bon Appétit February 1996

—–

TAMPA’S OWN FISH CHOWDER*

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fish fillets (snapper or
Grouper)
1/2 c Boned and diced cooked
Chicken (skinles)
2 Slices of bacon
1 c Diced potatos
2/3 c Chopped onion
1 cl Garlic minced
1/4 c Diced carrots
1 tb Dice celery
1 ea Lemon- juice of
1 t Salt
1/4 ts Black pepper
1/8 ts Paprika
1/4 ts Ground dill
2 c Half Half
2 c HOT water (not quite boiling)
1/4 ts Ground cumin
1/4 ts Ground ginger

Fry bacon remove from pan. Add onions garlic to
drippings. Saute’
until tender but not browned. Add the water,
potatos, carrots, celery, and
paprika. Cook until the potatos are almsot done.
Cut fish into 1 inch
squares. Add seasonings and fish at the same time.
Cook until fish becomes
flaky. Pour in the Half Half and stir well.
NOTE*….you may add 2 Tblspns of a dry white wine
to this as well.

– – – – – – – – – – – – – – – – – –

Title: GINGER TOFU WITH VEGETABLES
Categories: Chinese, Vegetarian
Yield: 1 servings

1 lb Soft tofu
1/4 c Sliced green onion
1 tb Minced fresh ginger
1 Clove garlic, pressed or
-minced
1 tb Oriental sesame oil
2 tb Soy sauce
1/4 ts Cayenne

About 6 cups raw vegetables such as cucumber slices,
carrot sticks, red or green bell peppers strips, small
celery stalks, sugar snap peas, and cherry tomatoes.

Rinse tofu under cool running water, let drain, then
drop into a blender or food processor. Whirl smoothly
with onion, ginger, garlic, oil, soy sauce, and
cayenne. If made ahead, cover and chill up to 3 days.
Pour into a small bowl; accompany with vegetables.
Scoop onto vegetables to eat. Makes about 1-3/4 cups,
7-9 servings of 3-4 tb each.

Origin: Cookbook Digest Nov/Dec 1991. Shared by:
Sharon Stevens.

—–

Korean Bbq Beef

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lbs Beef Sirloin Tips — cut into pieces
1/2 Cup Soy Sauce
6 Tbs Sugar
6 Green Onions
2 Cloves Garlic — minced
4 Tbs Sesame Oil
1 Tbs Sesame Seeds

Mix it all together and marinate at least 2 hours. Can either cook it
on the grill as kebabs or stir-fry by itself. Enjoy.

When I don’t have sirloin tips, I use flank steak and it tastes just as
good. Also, I substitute hot pepper sesame oil and also add cayenne pepper
for more kick. The sugar allows the beef to caramelize a little (I tried
using cane sugar once but it didn’t caramelize).

NOTES: Just tried this recipe recently (4 or 5 times) and it is absolutely
wonderful

– – – – – – – – – – – – – – – – – –

FILLED POTATOES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Potatoes
3 1/2 oz Bacon
3 1/2 oz Mushrooms, fresh
2 Baby Carotts
8 oz Spinach,fresh
1/2 pk Sweet Cream
8 c Dry White Wine
Swiss Cheese, grated

1.Clean and scrub new potatoes;if they are older peel them. 2.With a knife
or a special tool cut a whole in each potatoe.Boil them in salted water
until they are done, but not to soft.Test them constantly. 3.Clean and chop
mushrooms and carrots and saute in the olive oil until they are done.Season
with salt and pepper and a little Lemonjuice. 4.Cut bacon into very small
pieces and add to it. 5.Wash spinach and cut into fine stripes and add to
skillet. 6.Add the wine and heat through and fill the potatoes with this
mixture. 7.Sprinkle cheese over each potatoe and bake in oven under the
grill for a couple minutes. 8.Serve with a green salad and a cold beer. BY
N3-Videotext translated by Brigitte Sealing Cyberealm BBS Watertown,NY
315-785-8098 or 315-786-1120

– – – – – – – – – – – – – – – – – –

LARRY,S LOTTA SPICE RUB

Recipe By : L. WILLRATH
Serving Size : 1 Preparation Time :0:00
Categories : Bbq Cookoff
Rub

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon CUMIN
1 tablespoon garlic powder
2 teaspoons onion powder
1 tablespoon chili powder
1/2 teaspoon thyme powdered
1/4 teaspoon allspice
1/4 teaspoon scotch bonnet peppers — ground
1/2 teaspoon red pepper — ground
1/4 cup brown sugar

– – – – – – – – – – – – – – – – – –