ROOT VEGETABLE GRATIN

Recipe By : PICK OF THE DAY SHOW #PD7725 12/25/96
Serving Size : 1 Preparation Time :0:00
Categories : 12/25

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons butter
5 Yukon Gold potatoes — peel,thinly sliced 2
large turnips — peel,thinly sliced 2 large
yellow rutabaga — peel,thinly sliced 2 cups heavy
cream 4 sage leaves
1/2 cup Gruyere or Parmesan Cheese

Preheat the oven to 375 degrees.

Butter a gratin dish, and arrange layers of potatoes, then turnips and
then rutabagas, seasoning between each layer with salt and pepper, and
continuing until you reach the top of the gratin dish. Heat the cream
with the sage leaves, and pour over vegetables. Cover with grated
cheese and bake for 40-50 minutes, until vegetables are softened. Test
with a skewer for doneness.

TIP:

TURNIP TUREENS

Select large turnips, and carve out the center. Blanch in simmering
water until almost completely cooked, turn upside down to drain and
cool. Fill with mashed potatoes and turnips or creamed turnip tops or
spinach. Serve right away, or top with grated cheese and broil. These
look pretty when served on bed of turnip greens.

Copyright, 1996, TV FOOD NETWORK,G.P., All Rights
Reserved

– – – – – – – – – – – – – – – – – –

Title: Simple Salmon Chowder
Categories: Soups/stews
Yield: 4 Servings

3 tb Butter
1 lg Onion; diced
1 1/2 c Celery; diced
4 md Potatoes; diced OR…
3 lg -potatoes, diced
2 tb Cornstarch
-(rounded tablespoons)
12 fl Evaporated milk
2 c Cooked salmon*

*(2 small cans or 1 large can)

Saute celery and onion in butter until brown. Add potatoes and enough
water to cover. Simmer 20 minutes or until potatoes are done. Stir
cornstarch into about 1 cup water and add to mix. Increase heat to
thicken. Add milk and salmon and serve when hot. Serves 4.

Tink, Soldotna, Alaska

Source: Alaska Seafood Cookbook Reprinted by permission from the

RISOTTO (ITALIAN ARBORIO RICE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Rice
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Virgin olive oil
1 sm Onion — chopped
1 c Italian Arborio rice
2 c Vegetables stock
1/4 ts Salt
Pepper to taste
2 tb Parmesan OR
2 tb Romano cheese

In a medium-size non-stick saucepan, heat oil and
saute onion until tender. Add rice and cook, until,
stirring, 2 or 3 minutes. Add stock and salt. Bring
to a boil, cover and simmer 20 minutes. Remove from
heat. Turn rice into a warm dish and season with
pepper. Garnish with cheese.

NOTE: This is a basic risotto rice . Many ingredients
may be added, such as green onion, peas, sliced
mushrooms, clams, shrimp, lean hamburger or chicken.

Food Exchanges per serving: 2 STRACH/BREAD EXCHANGES +
(if meat, fish or a vegetable is added, be sure to
include these exchanges). CAL: 136; CHO: 1mg; CAR:
26g; PRO: 3g; SOD: 107mg; FAT: 2g;

Source: Light Easy Diabetic Cuisine by Betty Marks

Brought to you and yours via Nancy O’Brion her

– – – – – – – – – – – – – – – – – –

Tuna Noodle Casserole. Very Simple.

Recipe By : Jenny72392
Serving Size : 1 Preparation Time :0:00
Categories : Maindish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Can tuna
1 Bag wide egg noodles
1 cn Cream of mushroom soup
1 cn Cream of celery soup
Half cup grated cheddar
Cheese
1 tb Grated onion.

Cook noodles and drain tuna. Mix all ingredients together in a buttered
casserole. Top with a little of the cheese and some cracker crumbs.
Bake
at
350 for 40 minutes or until bubbly.

– – – – – – – – – – – – – – – – – –

NOTES : Posted on: America Online 93-04-27 18:01:57 EDT

SRI LANKA MALU SOUP FISH LENTILS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———> source <--------- “A taste of Sri Lanka” By Indra Jayasekera -----MALU SOUP----- 200 g Fish 2 Onion 1 Tomato 50 g Lentils 1/2 ts Coriander 1 t Cumin 1/4 ts Pepper, White 1 l -water 25 g Ghee 1 Curry Leaf Sprigs 2 ts Lime juice ÿÿÿÿÿÿÿÿÿ> Directions
<ÿÿÿÿÿÿÿÿ Clean, wash and fillet the fish. Chop the onions and tomato. Place the fish in a pan and add half the onion, the tomato, lentils, coriander, cumin, pepper and water. Cook over a medium heat for approximately 45 minutes, then blend and strain the liquid. Heat the ghee and stir fry the remaining onion and curry leaves Add to the fish soup and just prior to serving sprinkle the soup with lime juice. ISBN 962 224 010 0 - - - - - - - - - - - - - - - - - -

Title: ANOTHER CURRY POWDER
Categories: Misc
Yield: 1 /2 cup

3 tb Coriander seeds
2 tb Cumin seeds
2 tb Tumeric
1 tb Mustard seeds
2 1/2 ts Fennel seeds
Seeds of 8 cardamon pods
8 Cloves
1 1/2 ts Ground ginger
1 1/2 ts Black peppercorns
1/4 ts Freshly grated nutmeg
1/4 ts Cayenne

In a bowl, combine all the ingredients. Spread mixture out on a jelly
roll pan and toast in a preheated 250 degree F oven for 20 minutes.
Let cool to room temperature. Pulverize the spice mixture in batches
with an electric spice or coffee grinder and strain it through a
sieve into a bowl. The curry powder will keep six months in a tightly
sealed jar in a cool dark place. Use to season soups and stews.

—–

2 packages cream cheese (8 oz.)
3 cups powdered sugar
2 packages Dream Whip
4 bananas
Blueberry can pie mix
2 prepared pie shells

Combine first three ingredients. Slice bananas over pie crust. Fill pie
with filling and top with blueberry mix. Store in refrigerator or serve
immediately.

Title: Medianyk (Honey Cake)
Categories: Cakes, Christmas, Russian
Servings: 10

4 oz Butter
4 lg Eggs
14 oz Honey
14 oz Unbleached All-Purpose Flour
-; 3 Cups
1/2 ts Ground Ginger
1/2 ts Ground Nutmeg
1/2 ts Ground Cloves
1 ts Cinnamon
2 ts Baking Powder

Cream the butter and separate the eggs. Add the room temperature yolks,
one at a time, to the butter and beat well. Mix in the honey. Sift the
flour, baking powder, and spices twice and add to the butter mixture.
Whip the egg whites until stiff. Fold a little of the egg whites into the
batter, then add the rest of them, folding them gently into the batter.
Pour the batter into a guttered and floured loaf pan. Bake in a preheated
350 Degrees F. oven until firm on top and a toothpick inserted in the
center comes out clean, about 1 hour. Cool, in the pan, for 10 minutes,
then remove and finish cooling on a wire rack.

MMMMM

Title: Slow Cook Sweet and Sour Pork
Categories: Crockpot, Pork, Onion, Vegetable
Yield: 1 servings

2 lb Cubed pork
3 tb Soy sauce
1/4 c Vinegar
1 sm Onion, sliced
2 Tomato, cut in slices
2 tb Cornstarch
1/4 ts Ginger
1/4 c Brown sugar packed
2 Green peppers, cut into
-strips

In slow cooker mix pork with cornstarch. Then mix in remaining
ingredients except green pepper and tomatoes. Cook on low for 8
hours. Stir in green pepper and tomatoes. Cook on high for 10
minutes. From: Jim Bodle

MMMMM

Title: SPLIT PEA SOUP
Categories: Penndutch, Soups
Yield: 1 servings

1 c Split peas
1 ea Ham bone
3 qt Water
1 T Onion, minced
3 T Butter
3 T Flour
1 t Salt
1/8 t Pepper
2 c Milk

Wash and soak peas in water to cover, overnight. In the morning drain
off the water and cover with 3 quarts of fresh water. Add the ham bone
and onion and cook until peas are soft. Rub through a sieve. Melt the
butter and stir in the flour until well blended and smooth. Add the
salt, pepper and milk and cook, stirring constantly until the mixture
thickens. Combine with the strained liquid and cook until rather
thick. Serve hot.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

—–