Title: CURRIED TUNA SALAD IN RED PEPPER
Categories: Salads, Fish, Seafood
Yield: 1 servings

1 lg Red bell pepper
3 1/4 oz Chunk light tuna
– packed in water or oil,
– drained slightly mashed
1/2 c Canned garbanzo beans
– drained
1 2-in piece of cucumber
– preferably English
– hot-house peeled,
– and cut into fine dice
3 tb Dried currants
2 tb Slivered almonds
– lightly toasted
2 Scallions; thinly sliced
4 tb Plain low-fat yogurt
1 ts Curry powder
1/2 ts Ground ginger

CUT OFF THE TOP of the red pepper about one-third of the way down. Remove
the seeds and membranes from both the top and bottom, and the stem from the
top. Finely dice the top and put it in a medium-size bowl. Add the tuna,
garbanzo beans, cucumber, currants, almonds and scallions to the bowl, and
toss gently. Combine the yogurt with the curry and ginger, and mix it with
the tuna salad. Spoon the tuna back into the red pepper before serving.

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OATMEAL MILLET MUFFINS

Recipe By : BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW #BD1A02
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 /14 cups boiling water
1 cup uncooked instant rolled oats
1/2 cup butter at room temperature — (1 stick)
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup millet

Preheat the oven to 350. Butter 12 muffin cups.
Stir the oats into the boiling water, cover, remove form heat and let stand
20 minutes. Cool.
Sift together the flour, baking soda and salt.
In a large mixing bowl, beat the butter until creamy. Slowly add the white
and brown sugars,
beating until smooth and creamy. Add the vanilla and the eggs and beat until
well blended.
Add the cooled oatmeal to the butter mixture and stir well to blend. Add the
flour mixture and stir.
Stir in the millet.
Spoon the batter into the muffin cups, filling about 2/3 full. Bake for
about 15 minutes, or until a
straw inserted in the center of a muffin comes out clean.
Gently run a table knife around the edge of each muffin, lift them out and
place on a rack to cool.
These muffins freeze well.

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Title: CHOCOLATE BREAD PUDDING WITH STRAWBERRY SAUCE
Categories: Puddings, Chocolate, Desserts, Formatted
Yield: 8 servings

1/3 lb Chocolate, dark
3/4 c Heavy Cream
1/2 c Sugar, superfine
4 Eggs; seperated
1/4 lb Butter, unsalted; cut in
-small pieces
3 ts Vanilla
1 1/2 c Breadcrumbs, white
1 tb Sugar, superfine

——————————STRAWBERRY SAUCE——————————
1 1/8 lb Strawberries
2 tb Sugar, superfine
2 tb Brandy

Process the chocolate in a food processor until
finely chopped. Bring cream just to simmering point in
a saucepan. With the motor running, pour hot cream
over chopped chocolate and process until smooth. Add
1/4 cup sugar, egg yolks one at a time, butter, and
vanilla essence and process until combined. Combine
breadcrumbs and chocolate mixture in a large bowl and
mix well.
Butter a round 20cm diameter cake tin or souffle
dish and sprinkle with the extra caster sugar. Beat
egg whites until soft peaks form. Gradually add
remaining sugar, beating until thick and glossy.
Gently fold whites into the chocolate mizture until
thoroughly combined. Spoon mixture into prepared tin
and place in a baking pan. Pour in enough hot ater to
come halfway up the sides of the tin and bake at 180C
for 45-50 minutes, or until cooked when tested with a
skewer. Leave in tin for 10 minutes before turning out
on a serving platter.
Serve warm or cold, with Strawberry sauce.

*** Strawberry Sauce ***
Process 250g of the strawberries, hulled, with 2
tablespoons of caster sugar and the brandy until
smooth and well combined. Transfer to a small saucepan
and cook over low heat until just simmering. Add the
other 250g of hulled and chopped strawberies and cook
gently until warmed through.
Makes about 1 1/2 cups.

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Title: SNICKERDOODLES
Categories: Cookies
Servings: 72

1 c BUTTER FLAVOR CRISCO
1 3/4 c Sugar, divided
2 Eggs
1 t Vanilla
2 1/4 c All-purpose flour
2 t Cream of tartar
1 t Baking soda
3/4 t Salt
1 t Cinnamon

1. Preheat oven to 400’F.

2. Cream Butter Flavor Crisco, 1 1/2 cups sugar, eggs and vanilla
thoroughly in large bowl at medium speed of electric mixer. Combine flour,
cream of tartar, baking soda and salt. Stir into creamed mixture.

3. Shape into 1″ balls. Combine remaining 1/4 cup sugar and cinnamon in
small bowl. Roll balls of dough in cinnamon-sugar mixture. Place 2″ apart
on ungreased baking sheets.

4. Bake at 400’F. for 7-8 minutes. Removr to wire racks to cool
completely.

Makes 6 dozen cookies.

MMMMM

Title: Chop Suey with Tuna
Categories: Diabetic, Fish, Main dish, Rice
Yield: 4 servings

2 Stalks celery; cut small 2 c Water +
1/2 Onion; chopped fine 2 tb Water;
3/16 ts Pepper; 3/4 c Rice;
2 tb Soy sauce; 3/4 c Tuna;

Cook celery and onion in 2 tb water over low heat, covered. When
tender, remove from heat, add rice, 2 c water, and seasonings. Bring
to a boil. Turn heat to low and cook covered, until rice is tender
and liquid absorbed (about 1/2 hour). Add tuna. Mix and remove from
heat. Set aside, covered, for a few minutes before serving.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 MEAT EXCHANGE

Souce: Recipes for Diabetics by Billie Little with Penny L. Thorup

The cookbook doesn’t have the nutritional values as it 22 years old.
Only the calories: 145 per serving

MMMMM

TACO BELL MEAT SEASONING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Chili powder
1 1/2 ts Cumin — ground
1/2 ts Coriander — ground
1/2 ts Cilantro leaves
1 t Instant tea powder
1/2 ts Dry minced parsley
1/2 ts Black pepper
1/4 ts Garlic salt
1/4 ts Onion salt
—–COMBINE WITH—–
1 t Dry mustard
1 t Ground tumeric
1 t Sugar
1 tb Paprika
1 tb Seasoned salt

Combine first group of ingredients and sift together 3
times. Funnel into bottle with tight fitting cap. Keep
out of direct sunlight and use within 6 mos, or
refrigerate to use in one year. Makes 3T of seasoning.

For taco seasoning, use 2T of last group of
ingredients added to the 3T of above
seasoning mixture for 1-1 1/2 pounds ground beef.
Posted by Suzze Tiernan in Cooking echo Recipe by
Gloria Pitzer

Recipe posted by: Lisa Greenwood Via: RFIX_S 09-28-1994

– – – – – – – – – – – – – – – – – –

Title: Basil Pork Chops
Categories: Diabetic, Meats, Main dish
Yield: 4 servings

4 Lean center-cut pork chops 1 ts Dried basil
(1 1/4 lbs.) 1/2 ts Salt
1 c V-8 Juice 1 ts Coarsely ground black
pepper

Trim and discard excess fat from chops. In a large frying pan, brown
chops without added fat. When chops are browned, add other
ingredients. Cover tightly and simmer 40 minutes or until tender.
Turn meat occasionally and add a few tablespoons of water if
necessary to prevent burning.

1 Serving: 1 Chop Plus 1 Tbsp. Sauce

Nutritive values per serving: 3 gm. carbohydrates; 25 gm. protein; 14
gm. fat; 240 calories; 0.7 gm. fiber; 521 mg. sodium; 91 mg.
cholesterol

Food Exchange per serving: 3 Medium-Fat Exchanges + 1 Vegetable
Exchange.

Low-sodium diets: Omit salt. Substitute unsalted V-8 Juice.

Courtesy of Shareware RECIPE CLIPPER 1.1

Posted from the Echo’s Library 04/19/94 by Frank Skelly

MMMMM

Title: CHEESE AND SPINACH BORAG
Categories: Cheese/eggs
Yield: 8 servings

4 c Spinach; blanched, drained,
– and chopped
1 lb Monterey Jack cheese, grated
1/3 c Cream cheese
1 Egg; beaten
1 tb Fresh parsley, chopped
1 ds Cayenne pepper
1/2 ts Salt
1/4 ts Pepper
1 pk Phyllo dough
1/2 c Butter (or as needed)
– melted
1 c Milk
1 Egg

In a medium bowl place the blanched spinach, Monterey Jack cheese,
cream cheese, the first beaten egg, parsley, cayenne pepper, salt,
and pepper. Mix the ingredients together so that they are well
blended.

On a buttered flat baking pan place 2 sheets of the phyllo dough.
Brush on the melted butter. Repeat this process until half of the
phyllo dough is used. Spread on the cheese-spinach mixture. Place 2
sheets of the phyllo dough on top. Brush on the melted butter.
Repeat this process until the rest of the sheets are used. Carefully
slice the layers into squares.

In a small bowl place the milk and the second egg, and beat them
together. Generously brush the mixture on top of the squares.

Preheat the oven to 350 F. Bake the squares for 30 to 40 minutes, or
until they are a light golden brown.

Source: Papa Garo’s – Redondo Beach, California “Southern California
Beach Recipe” by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed
for you by Karen Mintzias

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POCKET SOUP – GOLDBECK

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Split peas, dried
2 tb Cracked wheat
1/4 c Dehydrated vegetable flakes
— (soup greens)
2 ts Sesame seeds
2 ts Sunflower seeds
1 t Nutritional yeast
1/2 ts Salt

Grind split peas, cracked wheat, vegetable flakes and seeds in blender
until
they are a fine powder. Combine ground mixture with yeast and salt. Store
in
a covered container at room temperature. To use, add 1 heaping teaspoon
soup
mix to 6 ounces of boiling water, or 2 level teaspoons to 1 cup boiling
water. Stir, let sit a few minutes, and serve. Makes 3/4 Cup dried soup
mix –
enough for 18 cups of soup. Note: this is one of those times when a blender
seems to do a much more efficient job than the food processor. Note 2:
Those
who enjoy an instant cup of broth but are dismayed by the use of flavor
enhancers and the abundance of salt in commercial brands may welcome the
chance to make their own soup mix.

– – – – – – – – – – – – – – – – – –

Title: SWISS CRABWICHES
Categories: Breads, Cheese/eggs
Yield: 4 servings

1/4 c Almonds-slivered
1/4 c Sour cream
1/4 c Mayonaise
1 ts Dry mustard
1 ts Lemon juice
1/4 ts Garlic powder
1/8 ts Pepper
1/8 ts Nutmeg-ground
1/4 lb Bacon-cooked, drained, crumb
3/4 lb Crabmeat
6 Green onions with tops, slic
2 c Swiss cheese shredded
4 Rolls-kaiser or french

————————JOYCE IN SUN CITY, AZ, FOR T————————

Toast almonds until lightly browned. Toast split buns. Stir next 7 items
until well blended. Stir in crumbled bacon, almonds, crabmeat, onions, and
cheese. Spread about 1/3 cup of mixture on each roll half. Place on baking
sheet and broil 6 inches from heat until golden brown. 2 open faced
sandwiches per person.
01/02/92 9:51 AM FOOD AND WINE CLUB TOPIC: FOOD FORUM
TIME: 12/23 11:46 AM TO: PATRICIA WILLIFORD (BPMC88A) FROM: JOYCE
ALENSKIS (XMXX58B) SUBJECT: R-MM LEFTOVER HAM #1 Pat: Here are a few
recipes that are our favorites:

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