Title: Oatmeal Bran Bread
Categories: Diabetic, Breads/bm
Yield: 2 loaves

1 c Oatmeal 1/2 c Warm water (110-115 F)
2 c Water 1 c Bran
1/4 c Light or dark molasses 1/4 c Soy flour
2 tb Vegetable oil 1/2 c Wheat germ
1/2 ts Salt 3 c Whole wheat flour
1 Pk active dry yeast (1 tbsp)

Cook the oatmeal according to directions in 2 c water. Add the
molasses oil and salt. Cool to lukewarm. dissolve the yeast in the
warm water and add to the oatmeal mixture. stir in the bran, soy
flour, and wheat germ. Beat in the whole wheat flour, adding a little
at a time, until the dough is stiff. Knead the dough on a floured
surface until itis smooth and elastic. Cover with a damp towl and
let rise in a warm place in a lightly oiled bowl until doubles in
bulk. Punch down and knead again until smooth and elastic. Divide the
dough into two loaves. Shape and put into lightly oiled bread pans .
Let rise until doubled. Bake in a 375 degree oven about 40 minutes,
or until brown and sounds hollow when tapped on top. Remove from pan
immediately and cool on wire rack. Food energy per slice (1/15 of 1
loaf): 79 calories.

MMMMM

GRILLED FISH SANDWICHES

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 4 Preparation Time :0:00
Categories : Fish Sandwich

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 fresh or frozen fish fillets, — (about 4oz.)
1 tablespoon lemon or lime juice
1 teaspoon lemon-pepper seasoning, Jamaican Jerk —
seasoning or
–Cajun seasoning
1/2 cup mayonnaise or salad dressing
4 teaspoons Dijon-style mustard
1 teaspoon to 3 teaspoons honey
4 slices Onion and Olive Focaccia (see recipe) or 4 —
purchased focaccia–
–or hamburger buns or kaiser rolls, — split and
toasted
watercress or lettuce leaves, — optional
roasted sweet red pepper strips or fresh —
tomato slices–
–optional

Thaw fish, if frozen. Brush fish fillets with lemon or lime juice. Rub
desired seasoning evenly onto all sides of fish. Place the seasoned fish
fillets in a well-greased wire grill basket. Grill in the wire basket on
an uncovered grill directly over medium coals for 4 to 6 minutes for each
1/2 inch thickness f fish or just till fish begins to flake easily when
tested with a fork. Meanwhile, for spread, in a small mixing bowl stir
together mayonnaise or salad dressing, mustard, and honey to taste. To
serve, spread the dressing mixture onto the cut side of focaccia slices
or buns with watercress or lettuce, fish, additional dressing mixture,
roasted red pepper or fresh tomato, and top slices or halves of bread.
Makes 4 servings.

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FEUILLETE D’ESCARGOTS ET CEPES AU SANTENAY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Puff Pastry **
1 lg Egg yolk
1 1/2 ts Water, cold
5 tb Butter, unsalted
1/4 c Shallot, chopped, fine
1/2 lb Mushrooms, chanterelles *
— coarsely chopped,
— (about 3 1/2 cups)
3 ea Cepes, fresh, sliced
24 ea Snails, (1 – 7 1/2 oz
— can), drained, rinsed
3 tb Cognac, plus more as
— needed
3/4 c Santenay OR
3/4 c Wine, red, full-bodied
1 c Sauce, Bordelaise ** OR
1 c Stock, veal **
Salt (to taste)
Pepper (to taste)
—–GARNISH—–
4 lg Mushrooms, stems trimmed
— flush with caps, caps
— fluted
2 tb Water
1 tb Juice, lemon
1 tb Butter

* Other wild or cultivated mushrooms may be substituted
** See recipes for Puff Pastry, Bordelaise Sauce, and Veal Stock.
For Feuilletes: ÿÿÿÿÿ
Roll out your puff pastry to large rectangle, 1/8-inch thick.
Use a 5-inch oval or 4-inch round cutter to cut out 4 pieces of
pastry. Place them on a baking sheet. Stir together the egg yolk and
water and lightly brush the pastry with this egg wash. Chill pastry
for 30 minutes.
Preheat oven to 400 F. Bake feuilletes for 20 minutes, then
lower the temperature to 350 F and continue to bake until they’ve
turned golden brown (about 5 to 10 minutes longer.) Cool them on a
rack.
In a saucepan, heat 3 tablespoons of butter over medium-high
heat and add the shallot, stirring until wilted (about 2 minutes.)
Add the chanterelles and cepes and stir until quite dry (6 to 8
minutes.) Add snails and toss well.
Add 3 tablespoons of Cognac, light the alcohol carefully with a
long handled match, and cook 1 to 2 minutes. Transfer this mixture
to a sieve placed over a bowl and return the pan to heat. Add red
wine and reduce by half, scraping up any browned bits in the pan
(about 4 minutes.)
Add Bordelaise sauce, or veal stock and reduce until thickened
enough to coat a spoon lightly, 3 to 5 minutes. Remove the pan from
the heat, swirl in the remaining butter a little at a time, and
adjust seasonings to taste with salt and pepper and a few drops of
Cognac.
For Garnish: ÿÿÿÿ
Slice the tops off of the feuilletes and scoop out insides.
Return feuillettes and their lids to the oven briefly to reheat. In
a small saucepan, combine the mushrooms, water, lemon juice and 1
tablespoon of butter. Bring to a boil over medium-high heat; cover
and cook, shaking the pan occasionally, until just tender (about 4
minutes.) Remove the mushrooms; drain them and cut them into thick
slices.
To Assemble: ÿÿÿÿ
Add the snail-mushroom mixture to your sauce and bring it all to
a simmer. Place heated pastry shells on 4 heated plates and fill
with snail mixture. Garnish with mushroom slices by overlapping them
along 1 edge of each shell. Spoon any remaining sauce over, replace
lids at a slight angle, and serve immediately.

– – – – – – – – – – – – – – – – – –

Title: Deep-Dish Pizza
Categories: Diabetic, Meats, Main dish, Cheese
Yield: 4 servings

1 lb Ground turkey; 1 ts Oregano leaves; dried
2 c All-purpose flour; 1/2 ts Basil leaves; dried
2 ts Baking powder; 1/2 ts Salt;
1/2 ts Baking soda; 1/2 c Green bell pepper; chopped
1/4 c Margarine or butter; 1/2 c Sliced fresh mushrooms;
1/2 c To 3/4 c skim milk; 1/4 lb Mozzarella cheese;grate
1cup
6 oz Can tomato paste;

Suggestion: for 2 servings, use a small aluminum foil pan about 4 x 8
inches or press a sheet of aluminum foil into a loaf pan and set the
foil pan on a cookie sheet. Measure half the other ingredients and
freeze the remaining 3 ounces of tomato paste for a future meal.

Preheat the oven to 425 F. Cook the ground turkey in a large nonstick
skillet over medium heat until cooked through. Stir occasionally.

Combine flour, baking powder, and margarine in a bowl. Cut the
margarine into the flour with a fork until the mixture resembles
coarse meal. Add enough milk to make a soft, elastic dough (like
biscuit dough). Press the dough into the sides and bottom of an
8-inch square baking pan.

Combine the tomato paste and seasonings and spread over the dough.
Crumble the ground turkey over the sauce. Sprinkle on the green
pepper, mushrooms and cheese. Bake for 20 to 25 minutes or until the
crust is brown and crisp. Cut into four squares to serve.

1/4 recipe – 358 calories, 3 low-fat protein, 1 starch, 2 vegetable,
2 fat exchanges 26 grams protein, 34 grams carbohydrate, 20 grams
fat, 584 mg sodium

Source: Quick Easy Diabetic Menus by Betty Wedman, 1993 Shared but
not tested by Elizabeth Rodier Dec 93

MMMMM

POTATO SOUP SCENTED WITH CUMIN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Unsalted butter
1 cup Chopped shallots
3 pounds Red skin potatoes — peeled
and cut into 3/4″ cubes
1 1/2 tablespoons Ground cumin
12 cups Chicken stock
1 cup Half and half — or evaporated skim m
Salt
Fresh ground pepper
4 teaspoons Chopped fresh cilantro

Melt butter in large, heavy, non-aluminum, deep-sided pan over medium-high
heat. When hot add shallots and cook, stirring constantly, until soft, about 3
minutes. Add potatoes and cumin. Toss and cook 1 minute more. Add stock. Bring
to boil, stirring several times to prevent potatoes from sticking to pan.
Reduce heat and simmer until potatoes are quite tender, 25 to 30 minutes.

Remove soup from heat and puree, using food processor, blender or food mill.
Return mixture to pan and stir in half and half. Season to taste with salt and
pepper. (Soup can be prepared 2 days ahead. Cool, cover and refrigerate.)
To serve soup warm, reheat over medium heat, stirring, until hot. To serve
cold, taste chilled soup once again and add salt and pepper if needed. (Cold
foods often require extra seasonings.)
Ladle into 8 bowls and garnish each with 1/2 teaspoon chopped cilantro. Makes
8 servings.

Christie Aspegren, September 93 Round Robin.

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Thai Satays

Recipe By : Vogue Cookbook 1989
Serving Size : 8 Preparation Time :3:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 kg beef fillet steak — trimmed
MARINADE
1 cup coconut milk
1 teaspoon turmeric
1 teaspoon curry powder
2 teaspoons nam pla (fish sauce)
SAUCE
2 tablespoons curry paste
1 cup thick coconut milk
3 tablespoons crunchy peanut butter

STEP ONE: PREPARE MEAT
Cut beef fillet in slices, then cut slices into thin strips and thread on=
to
bamboo skewers.

STEP TWO: PREPARE MARINADE
Mix marinade ingredients together, pour into a shallow tray and place sat=
ays
in marinade. Marinade for at least 2 hours, turning from time to time so=

they are coated with the marinade on all sides.

STEP THREE: TO MAKE SAUCE
Fry curry paste in a frying pan for a few minutes, add coconut cream and
heat well. Add peanut butter and stir until all ingredients are well com=
bined.

STEP FOUR: TO COOK SATAYS
Cook satays on barbecue, turning once. They should only take a few minut=
es.
Serve with sauce.

– – – – – – – – – – – – – – – – – – =

Serving Ideas : Serve with Sauce.

Hearty Sausage Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb. Italian sausage links
2 C. dry white wine
2 Cloves garlic — minced
1 Medium onion — finely chopped
5 C. chopped cabbage
1 Can tomatoes — (28 oz.) cut up
1 C. water
1 Can green chili — (4 oz.)
peppers — rinsed, seeded and
chopped

Using the tines of a fork, prick the sausage casing
several times. Cut the sausage in 1-inch pieces; place in a
large mixing bowl.
For marinade, add wine and garlic to sausage pieces.
Marinate for 30 minutes. Drain sausage pieces, reserving
marinade.
In a Dutch oven or large kettle, cook the sausage and
onion until the meat is brown and onion is tender. Drain off
fat. Add reserved marinade. Bring to boiling; reduce heat.
Simmer, covered, for 20 minutes. Stir in cabbage, undrained
tomatoes, water and green chili peppers. Simmer, covered, for
20 minutes more, stirring occasionally. (Cool and refrigerate
soup at this point, if planning to reheat.) Makes 8 to 10
servings.
To reheat chilled soup, place it in a Dutch oven or
large kettle; cover and bring to boiling (about 30 minutes),
stirring occasionally. If the soup is too thick, add an
additional 1 cup water and heat through.

– – – – – – – – – – – – – – – – – –

Using firm washed potatoes, make paper thin slices w/ food processor.
Blot any excess moisture from the slices w/paper towel. Place slices in
single layer on a waffled microwave tray. I use a microwave b*con cooker.
The tray must be waffled or ridged so the potatoes won’t stick. Sprinkle
w/ choice of toppings – salt or lemon pepper or Molly McButter sour cream
and onion toppings are some ideas. Microwave for 5 minutes on full power
(may be more if microwave is lower wattage). Serve warm. Also good dipped
in ff sour cream!

Tuscan Bean Soup With Greens

Recipe By : Cooking Live Show #CL8859
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup olive oil
1 medium onion — diced
2 cloves garlic — diced fine
3 1/2 cups chicken stock
3 cups torn broccoli rabe
3 cups torn kale
2 cans cannellini beans
1 large can whole tomatoes
3 sprigs fresh thyme or 1 teaspoon dried thyme
salt and pepper to taste

In a large pot heat olive oil and cook the onion until translucent. Add the gar
lic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale
and stir frequently until wilted. Add the beans to the pot and stir to combine.
Add the chicken stock. Squeeze the whole tomatoes into the pot one by one and
stir to combine. Add the thyme and season with salt and pepper to taste. Bring
to a simmer and cook until heated through. Serve hot.

Yield: 4 servings

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Title: Santa Fe Pumpkin Soup:
Categories: Soups, Tex-mex
Yield: 8 servings

2 cl Garlic; minced
2 tb Wesson Oil
1 pk Roasted red peppers; minced*
32 oz Solid pack pumpkin
-(not pie filling!)
28 oz Chicken broth
10 oz Enchilada Sauce
1 1/2 c Half half; up to 2 cups
1/8 ts White pepper
Sour Cream
Cilantro leaves

In Dutch oven,saute garlic in hot oil until light golden brown.Add peppers
saute 2 min. longer. Add remaining ingrediants (except sour cream
cilantro). Cook until heated through.To serve,top each bowl of soup with
dollop of sour cream cilantro leaves. Makes 8 cups of soup.

*Note:May substitute 1 med. red bell peppper;charred over gas
flame,peeled,seeded minced.

Speedy (John) Gonzalez)!! Posted on PRODIGY, 2/92; formatted by Elaine
Radis; PRODIGY, BGMB90B; GEnie, E.RADIS

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