Title: KANGAROO STRIPS WITH BOK CHOY AND CHILLI BLAC
Categories: Chinese, Kangaroo
Yield: 6 servings

400 g Kangaroo fillet, trimmed and
-sliced into thin strips
1 bn Baby bok choy, washed
2 ts Birdseye chillies, chopped
1 ts Shallots (not spring
-onions), chopped
1 ts Garlic cloves, chopped
1 ts Fresh green ginger, chopped
25 ml Chinese brown rice wine
1 tb Black beans, washed and
-drained
150 ml Light beef stock
50 ml Soy sauce
1 ts Fish sauce
1 ts Freshly ground black pepper.

Trim bok choy leaves, slice larger ones in half
lengthways, leaving stalks attached. Heat some oil in
wok; add shallots, 3/4 of chillies, 3/4 of garlic and
ginger and saute quickly for 30 seconds until
aromatic. Add the brown rice wine and reduce until it
thickens. Add black beans, stock, soy sauce, and bring
to boil. Cook for five minutes then take off heat and
set aside.

Heat some oil in a clean wok; add the remaining garlic
and chillies, then kangaroo strips. Toss quickly for a
few seconds over high heat. Add the warm sauce and the
bok choy leaves. Cook quickly for a few seconds until
leaves are wilted, for one minute only. Season with
fish sauce and freshly ground black pepper. Pile onto
centre of plate and serve immediately.

Recipe by Chris Manfield from the Paragon Cafe,
Circular Quqay. From an article by Shelli-Anne Couch
in the Sydney Morning Herald, 3/2/83. Courtesy, Mark
Herron.

—–

Title: Renaissance Pizza
Categories: Diabetic, Pasta, Vegetarian, Main dish
Yield: 6 servings

—————————SAUCE—————————
2 c Carrots; peeled finely
1 c Onions; finely diced
2 tb Garlic; minced
1/2 c Celery; finely diced
2 tb Olive oil;
1 1/2 ts Sea salt;
1/4 ts White pepper;
1 tb Basil; chopped fresh
1 ts Oregano;
1 ts Parsley;
1 pn Black pepper;
1 1/2 ts Sweetener;
6 c Tomato puree;

—————————DOUGH—————————
3/4 oz Dry yeast;
2 1/2 c Warm water
1 tb Sweetener;
2 1/4 c Pastry flour;
2 1/4 c Unbleached flour;
2 tb Olive oil;
1 ts Sea salt;
Cornmeal;

————————-SPICE MIX————————-
2 tb Basil;
2 tb Oregano;
2 tb Parsley;
1/2 ts Garlic powder;
1/2 ts Black pepper;

———————VEGETABLE TOPPING———————
3 c Onions; halved sliced
2 c Mushrooms; thickly sliced
2 c Broccoli stems florets;
2 c Cauliflower pieces;
4 tb Olive oil;

SAUCE: Saute carrots, onions, garlic celery in oil
for 5 minutes. Add seasonings saute another 5
minutes. Add sweetener, then add tomato puree simmer
1 to 2 hours. Should yield 7 c sauce.

DOUGH: Dissolve yeast in 1/2 c warm water with
sweetener. Let stand till yeast starts to foam.

Mix flours together combine yeast. Add oil, salt
rest of water. Knead to amke a medium stiff dough.
Divide into two pieces. Lightly oil 2 large
rectangular pans sprinkle with cornmeal. Roll out
each piece of dough to an even rectangular shape. Let
dough rise (about 1 hour). I punched the dough at this
point before baking. Prebake doughs for 5 minutes at
350F or till the gluten sets. Remove from oven.

SPICE MIX: Mix spices together till well blended.

VEGETABLE TOPPING: Mix vegetables together saute
them in the oil for 4 to 5 minutes. Remove from heat
transfer to a second pan if not using immediately.

TO ASSEMBLE: Spread about 1 1/2 c sauce on each crust.
Add about 3 c of vegetable topping sprinkle 2 ts
spice mixture over the top. If so desired, spread 1 c
shredded soy cheese over the top. Bake at 375F for
about 10 minutes, longer if cooking from cold. (I
found it needed about 20 minutes or longer, so keep an
eye on it).

Brother Ron Pickarski, “Friendly Foods”

—–

Title: Pop Overs
Categories: Diabetic, Desserts
Yield: 8 popovers

2 Eggs 1/4 ts Butter
1 c Milk 1 ts Salt
1 c Flour

Directions: Beat eggs and add Milk whillle still beating. Then SLOWLY
add flour and salt which have been “sifted” together, continuing to
beat in order to prevent lumps… When done, ADD melted butter pour
into a HOT greased Popover pan….. Bake at 450 degrees for 25
minutes then bake at 350 degrees for 15 minutes.

One Popover may be exchanged for: 1 bread exchange or 1 fat exchange

MMMMM

Minted Cocoa Coffee Mix

Recipe By : Electronic Gourmet Guide, Inc.
Serving Size : 1 Preparation Time :0:00
Categories : Basics Essentials Brunch
Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups coffee creamer — powdered
1 cup sugar
1/2 cup instant coffee granules
1/2 cup cocoa — unsweetened
1 dash salt
6 peppermint candies — crushed

Combine all ingredients in large bowl. Mix well. Store in an airtight
container.

To serve, spoon 2 to 3 tablespoons mix into cup or mug, fill with boiling
water
and stir to blend.

– – – – – – – – – – – – – – – – – –

NOTES : Garnish with whipped cream.

Title: PEACHES AND CREAM SOUP
Categories: Soups
Yield: 4 Servings

2 lb Peaches
1 tb Lemon juice
1 1/2 tb Amaretto liqueur
6 tb Half-and-half
Grated nutmeg or cardamon

This soup is a good use for overripe or damaged
peaches. For a winter treat, make it with canned
peaches.

Drop the peaches into boiling water. Keep the water at
a simmer for about half a minute. Remove the peaches,
and let them cool. Then peel, pit, and slice them. Put
the peaches with the rest of the ingredients into a
blender. Blend the soup until it is smooth, then chill
it.

Serve with a sprinkling of nutmeg or cardamon.

Source: “Cold Soups” by Linda Ziedrich

—–

Pasta with Tomato, Chard and Sunflower Seed Sauce (June)

Recipe By : Jane Rubey, gourmet@aimnet.com (1996)
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sunflower seeds
1 teaspoon canola oil
8 ounces onion — chopped
2 cloves garlic — minced
2 pounds fresh tomatoes — peeled and seeded
1 can tomato paste — (6 ounce)
1 teaspoon minced fresh oregano
1 tablespoon minced fresh basil
1 teaspoon salt — optional
freshly ground pepper
8 ounces fresh chard
1 pound linguine

Substitutions: 1 can (28 ounce) crushed or whole, peeled tomatoes with
juice. Use any long, thin pasta.

Prepare the chard: wash, remove ribs, and cut crosswise into 1-inch
ribbons.

In a large saucepan or sautepan, toast seeds until very lightly browned. In
food processor or nut grinder, grind half of the seeds until very fine.
Reserve remaining half for garnish. Heat oil in the pan. Add onion and
cook, stirring, until softened. Add garlic and cook briefly. Add tomatoes,
tomato paste, ground sunflower seeds, herbs, salt and pepper. Simmer about
15 minutes until somewhat thickened. Steam chard until tender, about 5
minutes. In a large pot of boiling, salted water, cook pasta until al
dente. Drain; remove to serving platter. Toss with sauce. Top with
remaining sunflower seeds. Serves 6

Copyright© 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved

– – – – – – – – – – – – – – – – – –

Title: STRAWBERRY CHARLOTTE RUSSE
Categories: Desserts
Yield: 1 servings

1 Commercial or homemade jelly
-roll
1 pk Strawberry-flavored gelatine
1 c Hot water
1 c Miniature marshmallows
1 pk (10 oz.) frozen strawberries
1/4 c Lemon juice
2 Egg whites
1/4 c Sugar
1 c Whipping cream, whipped
1 c Coarsely broken pecans

A slick trick–a super dessert! Be ready to serve seconds–you’ll have
requests.

Cut jelly roll into 1/2-inch slices. Arrange slices over bottom and around
sides of oiled 2 1/2-quart mixing bowl. Dissolve gelatine in hot water. Add
marshmallows and partially drfrosted strawberries, stirring until
marshmallows dissolve. Add lemon juice and chill until partially congealed.
Beat until fluffy. Beat egg whites until soft peaks form. Gradually beat in
sugar. Fold into gelatin mixture. Blend in whipped cream and nuts. Pile
mixture lightly into jelly roll-lined mold. Chill until firm. Unmold and
serve. Makes 1 O to 12 servings.

—–

Lemon Sponge Pudding

Recipe By : Internet/ Joel W + Mirjam D 3-94
Serving Size : 6 Preparation Time :0:00
Categories : Sweet Endings- Fruit Desserts Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1/4 cup cake meal
1/2 tablespoon potato starch
1/8 teaspoon salt
2 teaspoons oil
4 tablespoons lemon juice — up to 5 tbsp
1 teaspoon grated lemon rind
2 large eggs — separate out yolks
1 cup water

OVEN: 350
1-1/2 quart casserole or 6 custard cups.

In a large mixing bowl, combine the dry ingredients. Stir in the oil, lemon
juice and lemon rind. In a small bowl, beat the egg yolks with the water and
add to the lemon mixture; mix well.

In a clean small bowl, at high speed, beat the egg whites until stiff but not
dry. Fold them into the egg yolk mixture.

Pour the batter into dish or custard cups. Set the dish (es) into a pan
containing 1-inch of hot water.

Bake for 40 to 50 minutes.

Serve warm or cold.

– – – – – – – – – – – – – – – – – –

CHERRY PIE FILLING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Sugar
2 tb Tapioca (quick cooking)
5 c Fresh cherries — *see note
1/4 ts Almond extract — ** see note

Recipe by: Randy Pollak
Mix sugar and tapioca in a large bowl. Add cherries and toss until
cherries are thoroughly coated. Set aside for about 20 minutes, or until
syrup forms, stir mixture occasionally. Pour mixture into pie pastry of
your choice.

– – – – – – – – – – – – – – – – – –

Tuna Vegetable Chowder

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Main Dish
Soups Low Calorie
Low Fat Main Meal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Teaspoons Margarine – Becel Light
1 Medium Onion — chopped
1 Clove garlic — minced
1 Cup carrots — diced
1 Cup celery — chopped
3 Cups potatoes — diced
1 1/2 Teaspoons Knorr Chicken Stock
1 1/2 Cups Water
2 Tablespoons fresh dill — chopped
1 1/2 Teaspoons lemon rind — grated
1 6.5 Oz. Can tuna in water
1 1/2 Cups skim milk
1 Cup corn, frozen
1 Cup peas, frozen
1/4 Teaspoon salt
1/4 Teaspoon pepper

In large saucepan, melt butter over medium heat; cook onion, garlic,
carrots and celery, stirring, for 5 to 8 minutes or until softened. Add
potatoes, stock, dill and lemon rind; bring to boil. Reduce heat to
medium-low; cover and simmer for 12 to 15 minutes or until vegetables
are tender.
Drain tuna, reserving liquid. Break tuna into large chunks; add to pan
along with reserved liquid, milk, corn, peas, salt and pepper. Heat
through. Taste and adjust seasoning. Makes 8 cups or 4 to 6 servings.
Per Serving (6) – Calories 154.1, Total Fat 1.5, 8.6%CFF

NOTES : 2% or whole milk can be substituted for skim milk but the
calorie and fat contents will be higher. ( My hubby would prefer I made
it with the 2% instead of the skim milk but he likes it anyways.)