Title: SOUVLAKIA (BARBECUED MEAT CUBES)
Categories: Alcohol, Main dish
Yield: 6 servings

1 1/2 lb Lamb or veal,1″ cubes
3/4 c Dry white wine
1/4 c Olive oil
2 tb White wine vinegar
3 tb Ground oregano
1 tb Salt
1/4 ts Ground pepper
2 Cloves garlic,finely chopped
1 Small onion,chopped

Arrange lamb or veal on six 8-inch skewers; place in shallow glass baking
dish. Mix remaining ingredients; pour over meat. Cover tightly and
refrigerate, turning occasionally, at least 12 hours but no longer than 24
hours.

Set oven control to broil and/or 550′. Broil 4 inches from heat, turning
and basting with marinade every 5 minutes until done, 10 to 15 minutes.

—–

CREAM MUSHROOM SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Milk
1/4 lb Mushrooms — fresh – chopped
1 tb Butter
1 t Flour

Cook mushrooms in double boiler with enough water to
cover well, for 20 minutes. Add milk and thicken with
flour and butter rubbed smooth and dissolved in a
little of the hot milk before adding to soup. Season
and boil to cook flour. Add spoonful whipped cream in
each serving.

Source: Mrs. N. S. Jones, Milan Grange, Erie County, OH

– – – – – – – – – – – – – – – – – –

Hot and Sour Stir-Fried Vegetables (Pad Pak Priew Waan)

Recipe By : Delightful Thai Cooking (Eng Tie Ang)
Serving Size : 4 Preparation Time :0:25
Categories : Vietnamese, Thai, SE Asian * Side dishes, vegetables*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons vegetable oil — *
– – – – –
1 teaspoon finely chopped fresh ginger
3 cloves garlic — crushed
1 small red onion — chopped
– – – – –
1 cup thinly sliced carrots
1 cup diagonally sliced green beans
– – – – –
1/2 cup green cabbage cut into 1″ squares
1 cup thinly sliced zucchini
– – – – –
1 teaspoon salt
3 teaspoons white sugar
1 tablespoon soy sauce
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 fresh hot red cayenne — thinly sliced
– – – – –
2 tablespoons chopped green onon
4 tablespoons chopped fresh coriander

* Will probably work with only 2T oil.

Heat wok; add oil.
Stir-fry the ginger, garlic, and onion until soft.

Add the carrots and green beans.
Stir-fry for 2 minutes.

Add the cabbage, zucchini, salt, sugar, soy sauce, fish sauce, lime juice, and
cayenne.
Stir-fry for another 2 minute until all the vegetables are tender, but not
overcooked.

Garnish with green onion and coriander.
Serves 4-6.

– – – – – – – – – – – – – – – – – –

Cocoa Drops

Recipe By : Philly Cookbook
Serving Size : 54 Preparation Time :0:15
Categories : Chocolate Drop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups sugar
8 ounces cream cheese
1 cup margarine
1 egg
1 teaspoon vanilla
2 1/4 cups flour
1/2 cup cocoa
1 teaspoon baking powder

Preheat oven to 375 degrees.

Combine sugar, margarine and cream cheese. Add egg and vanilla.
Stir in remaining ingredients and drop on cookie sheet 2 inches
apart. Bake for 12 minutes and cool completely

– – – – – – – – – – – – – – – – – –

TOFU LEMON GRASS SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Water
3 ea Dried Kaffir lime leaves 1
3 tb Soy sauce
1/4 ts White pepper
2 tb Lemon juice
1 tb Brown sugar
1 ea Stalk lemon grass, cut into
— 1″ pieces 2
1 t Cayenne
1 c Soft tofu, cubed
1 c Shiitake mushrooms, sliced
2 c Bok choy, chopped 3
1/4 c Scallions, finely chopped
1/4 c Cilantro, chopped
1 ea Lime, cut into wedges

In a stockpot, combine water, lime leaves, soy sauce,
pepper, lemon juice, sugar lemon grass. Bring to a
boil, reduce heat simmer for 15 minutes.
Add cayenne, tofu mushrooms. Simmer for 5 minutes.
Add bok choy simmer until tender crisp, 2 to 3
minutes. Discard lime leaves. Ladle hot soup into
individual serving bowls. Garnish with scallions,
cilantro lime wedges serve. NOTES: 1. Dried
kaffir leaves add a citrus flavour. They can be
purchased dried at Asian grocery stores. Or
substitute 1 ts grated lime peel.
2. Lemon grass, also available from Asian grocery
stores. Use only the lower white part of the stalk.
3. Substitute bok choy with cabbage, Napa cabbage or
broccoli. You can use either fresh or dried shiitake
mushrooms.

– – – – – – – – – – – – – – – – – –

Title: Euel’s Barbecue Sauce
Categories: None
Yield: 1 servings

1/2 ga Catsup
1 sm Bottle Worcestershire sauce
1/2 c Sugar
2/3 c Vinegar
3 Cloves garlic — crushed
Tabasco and/or mustard — to
Taste

Mix and simmer. Add a dash of Tabasco and/or mustard for
hotness till it tastes right. “Don’t put it on the meat while
cooking ’cause you will cause the sugar to caramelize and char.
This used to be a secret but since I’m retired it makes
no-never-mind. I makes more money now after I retired. If I knew
I could make this much money as a retiree, I would have quit
working when I was 20.” (By “retired” Euel means he now runs a
private catering company and cooks only for those who wisely
seek out his skills.)

Euel Stribling

Recipe By : Texas on the Halfshell – ISBN: 0-385-17904-9
—–

Title: Goodness Cookies
Categories: Cookies
Yield: 48 servings

1/2 c Butter or margarine
1/2 c Firmly packed brown sugar
1/4 c Liquid honey
1 Egg
1 ts Grated orange rind
1 c Whole wheat flour
1 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Salt
1 c 100% bran cereal
1 c Semi-sweet choc. chips
-(opt.)
1/2 c Sliced almonds
1/2 c Raisins

Recipe by: Brandon Sun
Cream butter and sugar until light and fluffy; beat in honey, egg and
orange rind until smooth. Combine flour, baking powder, cinnamon, nutmeg
and salt; blend into creamed mixture. Stir in cereal, chips, almonds and
raisins. Drop from small spoon onto greased baking sheets. Bake at 350 F
(180 C) for 10 to 12 minutes or until lightly browned. Cool on rack.
Store in airtight container. Makes about 4 dozen cookies. `

—–

VANILLA PUDDING W/VARIATIONS

Recipe By : BH G
Serving Size : 6 Preparation Time :0:00
Categories : Pies, Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup sugar
3 tablespoons cornstarch or 1/3 cup all-purpose flour
3 cups milk
4 egg yolks or 2 whole eggs — beaten
1 tablespoon butter or margarine
1 1/2 teaspoons vanilla

In a heavy medium saucepan combine sugar and cornstarch or flour. Stir in
milk. Cook and stir over medium heat till mixture is thickened and bubbly.
Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1
cup of the hot mixture into beaten eggs.

Return all of the egg mixture to the saucepan. If using egg yolks, bring to
a gentle boil; if using whole eggs, cook till nearly bubbly but do not boil.
Reduce heat. Stir in butter and vanilla. Pour pudding into a bowl. Cover
the surface with clear plactic wrap. Chill. Do not stir.

Chocolate Pudding–Prepare as obove, except add 1/3 cup unsweetened cocoa
powder to sugar. Use 2 tablespoons cornstarch or 1/4 cup all-purpose flour,
2 2/3 cups milk, and egg yolks, not whole eggs.

Tangy Vanilla Pudding–Prepare as above, except omit butter. After chilling,
stir in one 8 ounce carton sour cream or plain yogurt.

– – – – – – – – – – – – – – – – – –

Title: EGGS CREOLE
Categories: Diabetic, Eggs, Vegetables
Yield: 6 1 c servin

Ingredients
1 tb Margarine;
-reduced-calorie
2 ts A-p flour;
1 c Skim milk;
1 c Green pepper; chopped
1 c Onion; chopped
1 c Tomato soup;
-undiluted commercial
1 ts Worcestershire sauce
6 Hard-cooked eggs;
-coarsely chopped
Vegetable cooking spray
2 tb Soft breadcrumbs;

Melt margarine in a small heavy saucepan over low
heat; add flour, stirring until smooth. Cook 1 min,
stirring constantly. Gradually add milk; cook over
medium heat, stirring constantly, until mixture is
thickened and bubbly. Remove from heat, and set aside.

Combine pepper and onion in container of electric
blender or food processor; process until smooth.
Transfer mixture to a medium-size nonstick skillet,
and cook over low heat until tender.

Add soup and Worchestshire sauce to skillet; continue
to cook, uncovered, over low heat until thickened.

Layer white sauce, eggs, and soup mixture in a 3 qt
cassole dish coated with cooking spray; top with
breadcrumbs Bake at 350 degrees for 20 mins or until
breadcrumbs are browned and mixture is throughly heated

From: All New Cookbook For Diabetics And Their
Families Each serving amount: 1 cup; Exchanges: 1 Skim
milk; 1 Fat

Chol: 264 mg; Calories: 145; Carbo: 12 gm; Protein: 8
gm Fat: 7 gm; Fiber: Tr.;

Reformated for you and yours via Nancy O’Brion and her

—–

Date: Fri, 11 Mar 94 07:56:34 EST
From: Lucinda Rasmussen

Yellow Rice and Beans

3 cups long grain white rice
4 cups water
1 packet Spanish seasoning (Like Goya seasoning with saffron)
1 onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 cup cooked beans (I LOVE black beans)
chopped green onion
about 1/2 cup frozen peas
about 1/4 cup finely shredded raw carrot

Mix together rice, water, seasoning, onion, peppers and beans. Put in a
rice cooker, cover and turn to cook. OR … Put in a covered saucepan,
bring to boil, turn to warm and let set 20 minutes or until rice is
cooked. Fluff with fork.

Add green onion, peas and carrot. Mix gently. This is a really colorful
dish, and reminiscent of many of the rice and beans recipes I cook.