CHINESE CABBAGE CILANTRO SLAW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Chinese

Amount Measure Ingredient — Preparation Method
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1 lb Chinese Cabbage
Finely Shredded
3/4 c Thinkly Sliced Red Pepper
2 tb Finely Chopped Green Onions
2 tb Finely Chopped Fresh
Cilantro
1/4 c Lime Juice
2 tb Vegetable Oil
1/8 ts Salt
1/8 ts Red Pepper Flakes
1 cl Garlic Sliced

Combine Cabbage, Red Pepper, Green Onions Cilantro in A Large Bowl. Toss
Set Aside. Combine Lime Juice, Oil, Salt, Red Pepper Flakes Garlic in A
Smallbowl, Stirring With A Wire Whisk Unitl Well Blended. Pour Lime
Juicemixture Over Cabbage Mixture, Tossing Well. Cover Chill Throughly.
(Fat 4.8. Chol. 0.)

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Here’s a recipe from the Lean Luscious Meatless Cookbook for Vegetable
Broth Mix:

1 Tablespoon onion powder
1 Tablespoon celery salt
1 Tablespoon dried parsley flakes
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground savory
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon ground sage

Combine all ingredients and mix well. Mix again before using. Dried
vegetable flakes can also be added for a flavor bonus.

2 1/2 cups applesauce
1 package (3 oz.) lime jello
1 cup sugar
2 tbsp. lime juice (optional)
1/8 tsp. grated lime rind
1 can evaporated milk, chilled (about 13 oz)
2 pie crusts, either regular crusts already baked, or graham crusts

Heat the applesauce in a saucepan, then stir in the gelatin and make sure
it is well dissolved. Add the sugar, lime juice, and rind, and mix well.
Meanwhile, whip the chilled milk until it is fluffy and thick. Fold
in the applesauce mixture – but don’t beat, just get it mixed well. The
color will be an unusual green! Spoon into the crusts and chill. This
makes two pies. They freeze well.

This is a strange recipe, but it always gets compliments when I serve it.

Title: Turkey Stew Island Style
Categories: Poultry, Soups/stews
Yield: 4 servings

1 1/2 lb Turkey parts, skinned 1 ts Papkrika
1 ea Onion, coursely chopped 1 ea Green pepper, coarsely chop
2 ea Garlic, finely chopped 1 c Coarsely chopped celery
19 oz Tomatoes 1/2 c Sliced mushrooms
1 c Chicken stock 1 c Peeled chopped potatoes
1 c Frozen green peas 1 tb Dried parsley
1/4 ts Ground pepper 1/4 ts Dried oregano
1/4 ts Thyme

Cut turkey parts into bite sized pieces. In a large skillet or saucepan,
combine turkey paprika. cook over medium heat, stirring constantly, about
5 minutes and meat is browned. Remove turkey and set aside. Place onions,
green pepper, garlic, celery and mushrooms in skillet. Cook, stirring
constantly about 4 minutes and vegetables are tender. Add tomatoes, chicken
stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add
reserved turkey, cooked covered over low heat about 40 minutes or until
meat is fork tender. Serve on hot rice.

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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

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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

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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.

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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.

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