Title: MINCED SQUAB B1
Categories: Chinese, Poultry, Appetizers
Yield: 2 servings

2 tb Peanut oil
2 Squabs, skinned, boned
– and finely chopped
2 Garlic cloves; minced
2 sl Ginger; minced
8 Fresh chinese mushrooms,
-washed, soaked,
-and chopped fine
8 Water chestnuts, skinned,
-washed, chopped fine.
1/4 c Virginia ham, chopped fine
1 tb Dark soy sauce
1 tb Oyster sauce
1/2 ts Sugar
1/2 ts Salt
1 ts Sesame oil
1/2 c Chicken stock
-(homemade or canned)
2 Stalks scallions; minced
2 ts Cornstarch, mixed with
2 ts Water
1/4 c Bamboo shoots, chopped fine
8 Iceburg lettuce leaves
Hoisin sauce
-(for individual garnish)

Heat the wok and add the oil. When the oil is very
hot, add the squab, garlic, and ginger. Stir-fry for 2
minutes. Add the mushrooms, water chestnuts, bamboo
shoots, and Virginia ham. Stir-fry for 1 minute. Add
the soy sauce, oyster sauce, sugar, salt and sesame
oil. Stir-fry for another minute. Add the chicken
stock and cover for 2-1/2 minutes. Add the scallions.
Thicken the mixture with the cornstarch blend. Mix
thoroughly. To serve, spoon 2 tablespoons of the
minced squab onto 1 lettuce leaf, top with 1 teaspoon
Hoisin sauce, roll up like a tortilla, and eat with
the fingers. (see part 2 for more)

Temperature (s): HOT, ROOM Effort: DIFFICULT Time:
00:45 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN
FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY 81

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Title: STUFFED FIGS AND DATES
Categories: Snacks, Desserts
Yield: 1 servings

Figs
Pitted dates
Shelled walnut halves
Unsweetened shredded
— coconut

Cut out the centre of each fig place a walnut half inside. Cut open the
adtes do the same. Roll each stuffed fruit in shredded coconut. Make as
many as you want.

“Sundays at Moosewood Restaurant Cookbook”

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Title: AMBUSH CHILI*
Categories: Chili, Tex-mex, Main dish, Meats
Yield: 8 servings

3 lb Lean rough grnd chuck steak
1 lb Lean pork shoulder
3 Medium onions chopped
1 Green Bell pepper chopped
1 Red Bell pepper chopped
8 Fresh Jalapeno peppers
-(2 seeded chopped)
-balance gashed
2 tb Fresh ground cumin
1 ts All Spice
1 tb Blackstarp molasses
12 oz (1 can) beer (not Lite)
2 oz Sour mash whiskey
1 oz Vietnamese hot sauce or
– Tabasco sauce
5 Cloves garlic crushed
3 tb * masa harina (fine yellow
-corn meal)
1 tb Soy sauce
3 Bay leaves
2 c Stewed tomatos chopped
1 c Tomato sauce
1 c Tomato paste

Saute’ onions, garlic, and chopped peppers in 4
Tblspns of peanut oil or bacon grease. Add the meat
cook until browned. Add other ingredients except the
cumin. Stir constantly until it reaches a boil. Boil
for 3-5 minutes then lower heat and cook, stirring
often. After cooking for 10 minutes add 1 Tblspn of
cumin and stir it in. Cook for 1 hour on simmer then
add the remnaining cumin. Cook for 15 minutes more and
serve! This the recipe for my own AMBUSH CHILI, that
has won in many cook-offs, and is retired from
competition. The new recipe is called Ambush-2 Chili
and has been entered now, in some 12 cook- offs and
has placed each time including 3 1st’s! “CHILI RULE
#1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH,
NOT PART OF CHILI!”

I believe this is from dandy Don Huston, down Floriday
way… Reposted by Bud Cloyd

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Ingredients of Mexican and Southwestern Cooking – 1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–INFORMATION ONLY—–

ACHIOTE SEED: The dried reddish seeds of the annatto tree give food a bright
orange-yellow tint when they are cooked first in hot fat; then, the seeds
themselves are discarded. Sometimes they are ground to a powder and stirred
into such foods as butter for color. They impart a flavor that is gentle and
hard to describe; like that of saffron, it has an earthy quality.

ADOBO: A piquant sauce of tomato, vinegar and spices.

ANISE SEED: This small, elongated seed tastes sharply of licorice.

ATOLE BLUE CORNMEAL: This is blue corn that has been dried, roasted, and
ground specifically to be used in make ATOLE, a cornmeal gruel.
Blue corn, unlike ordinary field corn, is always dried and ground before use.
Cornmeal, blue, yellow, or white, can be used as a thickener.

AVOCADO: This fruit is ripe when the flesh under the leathery skin yields to
light pressure. A hard avocado will ripen if left at room temperature for two
or three days. The Haas or California type is smaller and darker green than
the emerald type grown in Florida, and some say it is more flavorful as well.
Keep avocado flesh from discoloring by brushing it with lemon juice as it is
peeled.

BEANS: It takes time to prepare dried beans, but the result is a tender bean
that is still firm. Canned beans are sometimes mushy, but they are convenient
to keep on hand and are packed in liquid that adds flavor to many recipes.
Dried beans keep almost indefinitely. Before cooking dried beans, rinse them
well and pick them over for stones or inferior beans.

TYPES OF BEANS:

BLACK BEANS: (frijoles negros, turtle beans) though small, have a hearty
flavor. South American cooking makes great use of them.

With their dramatic dark purple-blue color, they lend themselves nicely to
garnishes.

BLACK-EYED PEAS: (cowpeas) are the seeds of the cowpea, an annual vine.
They are tan with a blackish stain, hence “black-eyed”.

GARBANZO BEANS: (chickpeas) are Spanish in origin. These rounded beige beans
have a nutty flavor.

NORTHERN BEANS: are white, relatively large and mild.

PINTO BEANS: (frijoles) are charmingly speckled with brown on a pale or
pinkish background.

RED BEANS: are favorites in the southern states. Pinto beans may be
substituted.

BUFFALO: This commercially raised red meat is lower in cholesterol and fat
than beef. Unlike beef, it isn’t marbled with fat.
Accustomed as we are today to tender cuts of meat, buffalo is best enjoyed
ground rather than steaks.

CAPERS: These are the pickled, green buds from the prickly caper bush. They
are somewhat smaller than raisins and are bottled in brine.

CAYENNE: See Chile.

CHAYOTE: (christophine, mirliton, vegetable pear): Related to gourds,
chayote squash have none of their brilliant decoration. Light green skin
encases firm flesh of an even paler green. Chayote may be baked, steamed,
stuffed and sauteed. A 1 lb Chayote makes a nice serving for two or three
people.

CHEESE: Traditional Mexican cheeses were mad with goat’s or sheep’s milk.
The following cheeses are used in this style of cooking:

CHEDDAR: is a mild firm cheese of English origin that becomes more sharp with
age. It melts beautifully.

CHIHUAHUA: (Asadero Or Oaxaca) is white, creamy and tangy.
Sometimes it is sold braided. Mozzarella or Monterey Jack may be substituted.

CO-JACK: is an American invention. Block cheese marbled with Colby and
Monterey Jack.

COLBY: is a slightly sharp cheese with a flavor similar to that of Cheddar.
This American cheese has a rather soft open texture.

MONTERY JACK: is a mild cheese usually sold in blocks. It softens at room
temperature.

QUESO ANEJO: is an aged, hard grating cheese. It ranges from pale cream to
white in color and is quite salty. Romano or Parmesan may be substituted.

QUESO FRESCO: (Ranchero seco) can be compared to a very salty farmer’s
cheese. A reasonable substitute for this crumbly cheese is Feta Cheese.

SIERRA: is another rather dry sharp cheese that grates easily. Romano or
Parmesan may be substituted.

– – – – – – – – – – – – – – – – – –

Title: DECADENT ICE CREAM CAKE *
Categories: Ice cream
Yield: 6 servings

———————-PATTI – VDRJ67A———————-
2 1/4 c Macaroons; crumbled
3 c Chocolate ice cream;
– slightly softened
5 Heath bars; coarsely chopped
4 tb Chocolate syrup
3 tb Kahlua
3 c Vanilla ice cream; slightly
– softened

Layer the bottom of an 8″ round springform pan with
1-1/4 cup of the macaroons. Spread chocolate ice cream
evenly over the crumbs. Sprinkle 4 of the crushed
Heath bars over the ice cream. Dribble 3 tbls of the
chocolate syrup and 2 tbls of the Kahlua over
chocolate ice cream. Cover with remaining macaroons.
Top evenly with vanilla ice cream. Sprinkle remaining
crushed Heath bars over ice cream, then the chocolate
syrup and Kahlua. Cover and freeze for at least 8
hours or overnught. When ready to serve, run the blade
of a kitchen knife around the edges of the pan, remove
the sides and place the ice cream cake on a serving
paltter. Slice and serve.
TIP: Place Heath bars in freezer till frozen. They
are then easily broken with a mallet.
VARIATIONS: Other cookies, such as chocolate wafers
or vanilla cookies can be used instead of macaroons.
Different variations of chocolate ice crem, such as
chocolate-almond or others can be used.

—–

OAT BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c Oat bran Cereal — uncooked
1/4 c Nuts — chopped
1/4 c Raisins
2 ts Baking powder
1/2 ts Salt
3/4 c Skim milk
1/4 c Honey
2 Eggs, beaten
2 tb Vegetable oil

Pre heat oven 425. Coat 12 medium-size muffin cups with vegetable
oil or line with paper baking cups. In large bowl combine Oat Bran
cereal, nuts, raisins, baking powder, and salt. Add remaining
ingredients; mix just until dry ingredients are moistened. Fill
prepared muffin cups almost full. Bake 15-17 minutes or until golden
brown. Serve warm.

Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE

CHO: 14; PRO: 3g; FAT: 5g; CAL: 114; Low-sodium diets: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

Brought to you and yours via Nancy O’Brion and her Meal Master

– – – – – – – – – – – – – – – – – –

Title: POTATO CREOLE
Categories: Diabetic, Side dish, Vegetables
Yield: 4 servings

1/4 c Vegetable oil
3 Potatoes; peeled and sliced
1 Onion; sliced
2 c Tomatoes; chopped
Salt and freshly ground
Black pepper to taste
1 ts Dried thyme
Pinch cayenne pepper

Heat the oil in a large skillet on medium heat. Add
the potatoes and onion and saute for 10 minutes.
Add the tomatoes, salt, pepper, thyme and cayenne.
Bring to a boil, then reduce the heat, cover and
simmer for 30 minutes, or until the potatoes are
tender and the sauce has thickened. Source: Fast
Fresh by Lucy Waverman

From the collection of Karen Deck

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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)

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