Title: Recipe: Vegetable Stroganoff
Categories: Vegetables
Yield: 6 servings

1 ts Olive oil
1/2 c Onion sliced
3 c Mushrooms sliced
1 tb Garlic clove minced
2 md Carrots
10 oz Broccoli frozen
2 tb Tomato paste
1 c Vegetable Broth (home made)
2 ts Cornstarch
1/4 c Yogurt Plain, nonfat
1/4 c Sour Cream lite
4 c Noodles, cooked

Chop carrots. Mushrooms are just halved. In a skillet over medium high
heat, heat oil;saute onion about 3 minutes until soft. Add mushrooms
and garlic continue cooking another 5 minutes. Spoon into slow
cooker. Add broccoli, carrots, tomato paste and stock. Cover and cook
on medium for 4 hours until most of the liquid is absorbed. Caution
the carrots may have to be precooked. Cook noodles per directions. In
a small sauce pan stir together cornstarch, yogurt and sour cream.
Heat gently over low heat for 1 minute. (do not let sauce boil- it
will curdle) Stir sauce into vegetable mixture. Serve over cooked
noodles.

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2 saddles rabbit (hipps?)
salt and pepper
3 clove of garlic chopped
1/2 cup tomato juice
1/2 chopped rosemary
3 tsbps chopped olives
3 large tomatoes peeled, seeded and chooped
1/2 cup chicken stock
2 tbsps oilve oil

Remove the bones from meat, taking care not to pierce the meat,
sprinkle the inside of meat with the rosemary, salt, pepper. Mix together
the chopped garlic and the olives. Spread this stuffing down the centre of
each saddle. Roll up the meat, taking care to roll tightly and neatly.
Secure the 2 rolls of stuffed meat with thin kitchin string. Heat oil in
a frying pan and briskly seal the rolls on all sides until golden brown.
Add the tomatoes, stock and tomato juice to the pan, stirring well to mix.
Season with salt and pepper cover and cook on a moderate heat for 20
minutes. Check the level of the liquid in the pan frequently, stirring
and shaking the ingredients from time to time, after 20 minutes remove
the rolls to a hot plate and allow the remaining sauce to reduce and
thicken. Cut the rolls into slices and serve on the tomato sauce.

Title: Maui Pasta Salad
Categories: Salads, Pastas
Yield: 6 Servings

3 c Cooked spiral pasta
2 c Dole Snow Peas
1 c Sliced Dole Carrots
1 c Dole Cucumbers
1 c Dole Pineapple Juice
1/2 c Bottled reduced calorie
– Italion dressing
1/4 c Chopped cilantro or parsley
1 tb Toasted seseme seeds

Combine all ingredients in large bowl. Chill at least 15 minutes.

Source: Dole, Packaged Foods Corporation

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Title: COUSCOUS PRIMAVERA
Categories: Vegan
Yield: 4 servings

3 tb Vegetable oil
1 md Yellow bell pepper, chopped
1 md Zucchini, sliced
1/2 c Thinly sliced Bermuda onion
8 ea Asparagus stalks
1 c Whole wheat couscous

In a medium skillet, heat 1 tablespoon oil over moderate heat. Add
pepper, zucchini, onion and asparagus and saute, stirring, for 5
minutes or until crisp-tender. In a medium saucepan, bring 1-1/4 cups
water to a boil. Add remaining oil and couscous. Cover, remove from
heat and let stand 5 minutes. Spoon couscous onto a serving platter
and arrange vegetables on top.

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Title: Marinated Vegetable Toss
Categories: Diabetic, Vegetables, Vegetarian, Side dishes, Salads
Yield: 8 servings

2 c Tomato Wedges; peeled 1/2 c Celery; cescents
1/2 c Radishes; sliced 1/2 c Cucumber; chunks
1/2 md Red onion; thinly sliced Dietetic Italian dressings;

Combin all vegetables in salad bowl; pour Italian dressing over.
Refrigerate overnight.

Food Exchange per serving: 1 VEGETABLE EXCAHNGE CAL: 20 (EXCLUDING
DRESSING);

Source: Recipes for Diabetics by Billie Little (version 1985)

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Title: Cocoa Macaroons
Categories: Cookies
Yield: 30 servings

—–classic pillsbury
-cookbooks—–
—–cookies, bars and
-brownies—–
4 Egg whites
2/3 c Sugar
2 tb Flour
2 tb Unsweetened cocoa
1/4 ts Salt
1/2 ts Vanilla
4 c Coconut

Heat oven to 325 F. Grease and lightly flour cookie sheets. In medium
bowl, beat
egg whites until frothy.
Add sugar, flour, cocoa, salt and vanilla; blend well.
Stir in coconut. Drop by tablespoonsfuls 2 inches apart onto greased and
floured
cookie sheets.
Bake at 325 F for 11-16 minutes or until set. Cool 1-2 minutes; remove
from
cookie sheets. 2-1/2 dozen cookies.

—–

Title: Party Cake
Categories: Cakes, Desserts
Yield: 1 cake

1 pk Cake mix (2 layers)
– white, yellow or chocolate
1/4 c C and H Powdered Sugar
1/4 c Salad oil
1 c Water
4 Eggs

Combine cake mix, sugar, oil, water and eggs in mixing bowl. Mix at low
speed 30 seconds. Beat 3 to 4 minutes at medium speed until batter is
very smooth. Pour into one of any of these greased and floured pans.
Bake in 350 degree oven, as directed:

o 10-inch tube pan – bake 50 minutes
o Bundt pan – bake 50 minutes
o 13 x 9 x 2-inch pan – bake 45 minutes
o 2 layer pans (9 inch) – bake 30 minutes

Cool large cakes 15 minutes and cool layers 5 minutes before removing from
pan to cake rack. When thoroughly cooked, glaze or frost as desired.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

Potato Cake

Recipe By : Sam Waring
Serving Size : 8 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sugar
1 c Butter
1 c Potatoes, mashed — hot
1 c Pecans — chopped
1/2 c Milk, sweet
2 c Flour
4 Egg — well beaten
5 ts Chocolate — melted
1 ts Cloves
1 ts Cinnamon
1 ts Nutmeg
4 ts Baking powder

Cream well the butter and sugar. Add the other ingredients, leaving
the eggs and baking powder till the last. Moisten the baking powder
with a tablespoon of water the fold it and the eggs in lightly. Bake
in layer pans about 40 minutes [in a 350 F. oven, until a toothpick
tests clean]. For filling, use cooked icing with a dozen marshmallows
beaten in while the icing is hot. If you desire, you may add nuts
and raisins to the icing.

Ola Cunningham
Comanche Study Club cookbook
Comanche, TX, 1927

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Jason’s broccoli lasagne

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans (10oz) Broccoli soup
1 package (10oz) Frozen chopped broc
4 tablespoons Cooking oil
3 Carrots — thinly sliced
1 Large onion — diced
3/4 pound Mushrooms — sliced
12 Lasagne noodles
1 pound Mozzarella — grated
15 ounces Ricotta
2 Eggs
1/2 cup Parmesan cheese

Heat soup with broccoli until broccoli is thawed. Cook carrots and onions in
1 Tbsp oil until lightly browned. Reduce heat to low. Add 1/4 cup water and
cover. Simmer until cooked, about 15 minutes. Remove to a bowl. In 3 Tbsp
oil, cook mushrooms until moisture is gone. Stir in carrot mixture.
Mix cheeses and eggs. Set oven to 375F.
Place 1 cup sauce in pan. Layer with 1/2 of noodles, 1/2 of cheese mixture,=
all of carrot mixture, 1/2 remaining sauce, remaining noodles, cheese and
sauce. Cook for 45 minutes.

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Pecan Butter

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c Pecans,shelled

1/4 c Butter,unsalted

1/2 Juice of lemon

1 ts Worcestershire sauce

1. Spread pecans on cookie sheet and roast in preheated 350’F. oven 10

minutes.

2. Coarsely chop half the roasted pecans and reserve for garnish.

3. Put remaining pecans in blender or food processor container.

4. Add butter, lemon juice and Worcestershire sauce; blend until very

smooth.

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