Title: Gold Coat Autumn Salad with California Figs
Categories: Salads, Fruits, Side dish
Yield: 4 servings

Lettuce leaves
2 Oranges
— peeled thinly sliced
2/3 c California Dried Figs
– Calimyrna or Black Mission
– stems removed quartered
1 Apple or ripe pear
— cored and thinly sliced

————————–CARDAMOM CREAM DRESSING————————–
1/2 c Vanilla nonfat yogurt
1/2 ts Honey
1/4 ts Ground cardamom or cinnamon
1 tb Toasted coconut (garnish)

On four individual salad plates, arrange a bed of lettuce leaves. Place
orange slices, fig quarters, and apple slices decoratively over lettuce.
For dressing, in a small bowl, stir together yogurt, honey and ground
cardamom until blended. Drizzle mixture over salads. Sprinkle coconut
over salads for garnish. Makes 4 side dish salads.

Calories: 167 Fat: 1.11 G Dietary Fiber: 5.19 G
Sodium: 21 Mg Calcium: 122 Mg Potassium: 490 Mg
Magnesium: 34 M Iron: 1.29 Mg % calories from fat: 6%

Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Title: Baked Gammon in Cider (English)
Categories: English
Yield: 4 Servings

1 x Middle gammon
2 x Bay leaves
2 ts Cloves
2 tb Golden syrup
2 tb Demerara sugar
1/2 pt Cider
1 Tn peach halves
Chopped chives

Total cooking time: allow 20 minutes per pound plus 20 minutes
extra. Wash the joint, place in a saucepan, cover with water, add the
bay leaves and bring to the boil. Cover and simmer for half total
cooking time. Remove from the pan and discard liquid. Set oven to
375/F or Mark 5. Remove the skin from joint, score the fat and press
in the cloves. Place in a roastina tin, pour the syrup over the fatty
sides and sprinkle with the sugar. Add 1/2 pint cider to the tin and
bake for remainder of cooking time. Baste with the liquid 2 or 3
times. Twenty minutes before the end of cooking time add the peach
halves, reserving the juice, and sprinkle with chopped chives. When
cooked, remove the joint and the peaches. Add the peach juice to the
tin and boil rapidly to reduce to make a sauce; serve separately.
FIV1.’V77

Posted to the mm-recipes mailing list by “ray.watson”

Hi All

Taken from a booklet called Favourite Peak District Recipes. The Peak
District is a beautiful part of the UK and if you get the chance
take a trip there.

Happy Cooking Ray

MMMMM

Title: Baking Powder Biscuits
Categories: Diabetic, Breads/bm
Yield: 12 servings

2 c Flour 1/4 c Margarine
3 ts Baking powder 1/2 c Lowfat milk
1/4 ts Salt

Combine the dry ingredients in a mixing bowl. Cut in the margarine
with a fork or pastry blender. Add the milk. Stir to make a soft
dough.

Roll out on a lightly floured surface until 1/2 inch thick. Cut into
biscuit shapes. (Or divide dough in 12 balls, roll in your hands and
pat lightly to flatten.)

Place on an ungreased baking sheet. Bake at 425 F for 12 to 15
minutes or until lightly browned.

1 biscuit – 109 calories, 1 bread exchange, 1 fat exchange 15 grams
carbohydrate, 2 grams protein, 4 grams fat 152 mg sodium, 37 mg
potassium, 0 cholesterol

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

MMMMM

TEFF GRIDDLE CAKES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Teff — uncooked
3 1/2 c — water
1/8 ts Sea salt
3/4 c Onion — minced
1/2 c Parsley, fresh — chopped
1 c Whole wheat pastry flour
1 tb Sesame or canola oil
1 c Scallions — sliced
1/4 c Tahini
1 tb Soy sauce

Combine teff, 2 cups water and salt in a medium-size
saucepan, cover an dbring to a boil.

Lower heat and simmer for 15 to 20 minutes or until
water is absorbed, stirring occasionally.

Mix together onion, parsley, flour and remaining
water. Add to teff.

Heat a griddle or skillet and brush with oil.

Form cakes from about 1/4 cup of mixture. Grill for
about 5 minutes on each side.

Heat scallions, tahini and soy sauce in a small
saucepan for 2 minutes, stirring constantly.

Spread scallion mixture over hot cakes and serve.

Per serving: 357 cal; 12 g prot; 124 mg sod; 53 g
carb; 14 g fat; 0 mg chol; 112 mg calcium

From the files of DEEANNE

– – – – – – – – – – – – – – – – – –

Title: CHICKEN CHOWED WITH BLACK BEANS
Categories: Chinese, Chicken
Yield: 4 servings

3 lb Chicken, hacked into
2″ pieces

————————-MARINADE————————-
2 tb Light soy sauce
2 tb Cornstarch
1 ea Egg white
1 ts Salt
2 tb Peanut oil

————————ADDITIONAL————————
4 tb Peanut oil
3 ea Cloves garlic, chopped fine
1 ea Yellow onion, peeled and
-cut into 1″ pieces
3 tb Fermented black beans (dow
-see) rinsed in plain water
-and mashed with
2 tb Dry sherry
2 ea Green sweet bell peppers
-cored and cut julienne

————————FINAL SAUCE————————
1 tb Light soy sauce
2 tb Dry sherry
1 c Chicken stock
1 ts Brown sugar

Cut the chicken and soak in the marinade for 15
minutes. Heat a wok and add 2 T of the oil. Drain
the marinade from the chicken and reserve. Brown the
chicken pieces well in the wok, then remove and set
aside. Drain the oil from the wok and discard. Heat
the wok again and add the remaining 2 T oil. Chow the
garlic for a moment and add the onions and the dow see
mashed with the sherry. Chow for a moment and add the
green peppers. Return the chicken to the wok along
with the reserved marinade. Add the ingredients for
the final sauce. Stir well and cover. Simmer the
dish until the chicken is tender but not overcooked,
about 20 minutes.

—–

Italian Vinaigrette

Recipe By : Cucina! Cucina!
Serving Size : 16 Preparation Time :0:00
Categories : Edith – Like Edith – Try
Sauces/Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole egg yolk
1 tbsp water
1 tbsp Dijon mustard
2 tbsp garlic — minced
1/2 tsp salt
1 tsp pepper
1/2 tsp dry mustard
2 tsp oregano
1/2 tsp sugar
1/3 c red wine vinegar
1 c olive oil

Combine the egg yolk and water in a small bowl and whisk well. Cover the
bowl with a small plate and microwave on high for 10 seconds, or until the
mixture starts to expand. Continue to cook 5 seconds longer. Whisk with
a clean whisk. Cover and return to the oven 5 seconds. Whisk with a
clean whisk, cover and let sit 1 minute.

In a food processor, combine the egg, Dijon, garlic, salt, pepper, dry
mustard, oregano, sugar, vinegar and lemon juice; process to blend.
Slowly add the olive oil, processing until emulsified. Set aside.

Makes 1 1/2 cups.

– – – – – – – – – – – – – – – – – –

NOTES : Used in Cucina! Cucina! Chopped Salad.

Date: Thu, 16 Jun 94 13:09:54 MDT
From: Sharon.E.Badian@att.com

This is adapted from *The Africa News Cookbook.* It goes MUCH faster
if you have a pressure cooker. That’s what I used and you can go from
dried beans to dinner table in about an hour.

Beans and Potatoes (serves 8 easily)

2 cups dried pinto beans
3 large potatoes, peeled and chopped
2 stalks celery, chopped
salt to taste
large sweet onion, sliced

Cook beans until tender. That’s about 20 minutes in the pressure
cooker (what a marvel of technology!). Obviously, a lot longer if
you don’t have one. You could use canned beans too, if you wanted
to be quick about it.

Add potatoes and celery and cook until potatoes are tender. In the
pressure cooker that takes anywhere from 2-8 minutes, depending
how finely you chop the potatoes. I cut mine into large cubes and
it took about 4 minutes (but I live at 5500, so adjust accordingly).

Salt to taste.

Saute onion until browned. Mix in with beans and potatoes.

If you like it hot, a shot or two of hot sauce would be good.

WALNUT-ONION HERB BREAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 tb Active dry yeast
2 tb Sugar
1 c Warm water (105-115)
1 c Warm milk (105-115)
1 Egg
2 ts Salt
2 tb Walnut oil or unsalted buttr
1/4 c Chopped fresh dill
Or
1 1/2 tb Dried dill
4 1/2 c Flour
1/3 c Minced white onion
2/3 c Coarsely chopped walnuts

*This recipe is for making bread in a casserole dish with no
kneading. To make it in a bread machine cut liquid and flour in half.
In a small bowl, sprinkle the yeast and a pinch of sugar over the
warm water. Stir to dissolve and let stand until foamy, about 10
minutes. In a large bowl, combine the mild, remaining sugar, egg,
salt, oil or butter, dill and 1 1/2 cups flour. Beat with a wisk or
heavy duty mixer until smooth. Add the yeast mixture and remaining
flour 1/2 cup at a time, beating vigorously about 2 minutes. Batter
will be sticky. Cover with plastic wrap and let rise in a warm area
until doubled in bulk, about 1 hour. Sprinkle the onion and walnuts
over the top of the batter and stir down, beating vigorously to
evenly distribute. Turn into a well greased 3-quart casserole or
souffle dish, 9-inch springform pan, or 9-inch kugel of tube mold.
Cover loosley with plastic wrap and let rise in a warm area until
doubled in bulk, about 30 minutes. Preheat the oven to 375 degrees.
Bake in the center of the oven until the top is crusty brown, hollow
when tapped and a cake tester inserted into the center comes out
clean, about 45-50 minutes. Run a sharp knife around the sides of the
pan and turn out of the pan onto a rack to cool right side up.
Variation: add 4 ounces mozzarella cheese, cut into cubes. *For Bread
machine, dump in all ingredinets and push start.

– – – – – – – – – – – – – – – – – –

CHICK PEA SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried chick peas
6 c -Cold water
2 Onions,thinly sliced
1 tb Olive oil
1 t Salt

Lemon juice or wine vinegar

1. Wash and soak chick p[eas overnight in water to cover. The next day,
rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and
add the chick peas. 2. Remove the froth, then add the onion and olive oil.
Simmer until tender, about one to two hours. Add salt at the end and hot
water (not cold), if needed to make more stock. 3. Serve hot with lemon
juice or vinegar. Makes six servings.

Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams
fat, 12 grams carbohydrates. via Karen Mintzias, I-Cooking

– – – – – – – – – – – – – – – – – –

Bob’s Burger Soup

Recipe By : Bob Bowersox, 1995
Serving Size : 6 Preparation Time :0:00
Categories : Favorites Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. ground round
2 small chopped onions
1 can tomato juice — (48 oz.)
1 C. water
1 can cream of mushroom soup
1 1/2 t. basil
1/4 t. dill weed
1/4 t. Italian seasoning
1 1/2 t. marjorum
1/4 t. oregano
2 bay leaves
s p to taste
1 pkg frozen peas — (10 oz.)
4 oz. dry noodles
Note: increase to 6 or 8 oz.?

Saute beef with onions. Add tomato juice and water. Stir well. Simmer =

few mins. Add cream of mushroom soup and seasonings. Bring to boil. =

Add peas and noodles. Simmer 30 mins.

– – – – – – – – – – – – – – – – – –