Title: Pine nut macaroons
Categories: Cookies, Holiday
Yield: 48 servings

1 lb Almond Paste
1 c Granulated Sugar
1 ts Vanilla Extract
4 lg Egg Whites
3/4 c Pine Nuts
1/2 c Confectioner’s Sugar

1. Preheat the oven to 300 F. Line baking sheets with parchment or
waxed paper. 2. Using an electric mixer, cream together the almond
paste and granulated sugar in a mixing bowl until smooth. Beat in the
vanilla. Gradually beat in the egg whites to make a smooth and
somewhat fluffy mixture. 3. Drop the batter by the heaping
teaspoonful 1 inch apart on the prepared baking sheets. By hand, stud
each cookie generously with pine nuts, then liberally sift the
confectioners’ sugar over the tops. 4. Bake the macaroons until light
golden brown, 18 to 20 mins. Let cool slightly, then transfer with a
metal spatula to a wire rack to cool completely. Store in an airtight
container up to 1 week. Makes 4 to 4 1/2 dozen cookies.

Recipe By : Sarah Leah Chase’s Cold-Weather Cooking- ISBN
0-89480-752-8

MMMMM

LENINGRAD SPECIAL BUCKWHEAT PANCAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Breakfast
Pancakes Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c All-purpose flour
3/4 c Buckwheat flour
1 t Baking powder
2 ts Sugar substitute
1 lg Egg — beaten slightly
1 c Water
1 tb Margarine — Melted
1 t Margarine — for cooking

Blend flours, baking powder, and sugar substitute in
bowl. Mix in egg, water, and melted margarine. Let
batter stand for 10 minuteats. Melt 1 teaspoon
margarine in a 10-in nonstick skillet over medium
heat. Drop batter by the tablespoonful onto hot
skillet. Allow pancakes to cook until bubbles form
around the pancakes. Thin remaining batter with
additional water if necessary. Turn pancakes over
with a spatula. Continue cooking until pancakes are
done. Place on heated dish and continue cooking until
all the pancakes have been prepared.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT
EXCHANGE

CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118;
Low-sodium Diets: This recipe is suitable.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess, R.D.,M.S. and Katharine Middleton

Brought by to you and Yours via Nancy O’Brion and her
Meal Master

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GREEN CHILI WITH PORK

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Wp

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Olive oil
2 Large yellow onions
Chopped — about 4 cups
8 Medium garlic cloves
Peeled and chopped
8 Fresh Jalapeno peppers
Stemmed and minced
3 Carrots — peeled and sliced
Crosswise into 1/2″ pieces
1 1/2 tablespoons Dried oregano
Preferably Mexican
3 pounds Boneless pork shoulder
Cut into 1/2″ cubes
5 cups Chicken stock or
Canned broth
Salt
28 ounces Crushed Italian plum
Tomatoes — drained
1 Potato — peeled and grated
(1= 8 oz)
12 Large Poblano chilies
(1 1/2 lb)
Roasted and peeled
*OR*
28 ounces Can whole roasted mild
Green chilies — drained

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the oil over
medium heat. Add onions, garlic, Jalapenos, and carrots.
Cook,stirring once or twice, for 10 minutes. Stir in oregano and pork cubes
and cook until pork has lost its pink color, about 20 minutes. Stir
occasionally.

Stir in the chicken stock, 1 ts of salt, crushed tomatoes and the grated
potato. Bring to a boil, then lower the heat and cook partially covered,
for 1 1/2 hours, stirring occasionally.

Cut the Poblano into 1/2″ strips. Add them to the chili and cook , stirring
often, for another 30 to 45 minutes or until the pork is tender and the chili
is thickened to your liking. Taste for correct seasonings and let cook
another 5 minutes. Serve hot.

NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas
burner until thoroughly charred. Wrap chilies in a paper bag after you
roast them. When cool, rinse under cold running water, rubbing off the
burned skin. Pat dry and de-stem chilies.

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Title: NAMURRAH OR HARRISEH
Categories: Desserts, Arabic
Yield: 12 servings

2 c Cream of Wheat, plain, dry
2 c Yogurt, low fat or non fat
-plain
2 c Sugar
2 ts Baking powder
2 ts Vanilla
1/2 c Almonds, slivered or sliced
1 c Coconut, shredded (opt)
1 c Sugar
1/2 c Water
1 ts Orange Blossom Water (opt)
1 tb Lemon juice

In large bowl, combine dry cream of wheat with yogurt, 2 c sugar,
baking powder and vanilla. If desired, add coconut. Stir until
thoroughly blended. Pour into greased or sprayed cake pan. Sprinkle
with almonds. Bake at 425 until golden brown. While baking, heat 1 c
sugar and 1/2 c water to boiling on stove. Allow to boil long enough
to come to a thin syrup. Remove from heat. Stir in 1 lemon juice
and orange blosom water. When cake is still warm, pour syrup over
top. Serve warm or cold. Delicious with hot tea.

Orange blossom water can be found in specialty stores.

—–

Title: STEAMED PUNGENT COD WITH CABBAGE
Categories: Chinese, Seafood
Yield: 4 servings

3/4 lb Thick filet of cod
4 lg Leaves of Napa (celery)
Cabbage
1/2 tb Fresh ginger root, minced
1 ts Sesame oil
1 1/2 c Water
1 tb Crushed rock sugar
1/2 c Sweet Mixed Pickles, diced
1/4 c Pickle juice
1/2 tb Thin soy sauce
1 tb White vinegar
Cornstarch paste
2 Green onions, sliced in
Thin strips

Sauce: In saucepan, heat water crushed rock sugar until sugar melts.
Add
pickle juice, soy sauce, vinegar diced pickles. Bring to boil, stirring
constantly. Restir cornstarch paste, and dribble it into boiling sauce,
until sauce has consistency of thin pancake batter. Remove from heat.
Reserve in saucepan.

Preparation: Slice cod filet across the grain about 1/2″ thick, keeping
slices in position. Cut leafy fringes off of cabbage (save for your stock
pot). Cut cabbage stalks lengthwise into pieces to match fish slices.
Insert cabbage slices between each slice of fish. Hold together and slice
fish cabbage in half. Using broad side of cleaver, lift fish
cabbage,
as is, onto 10″ oval serving dish. Sprinkle ginger and sesame oil on fish.

Steaming: About 15 minutes before serving time, bring water in steamer to
boiling. Steam fish platter in steamer for 7-10 minutes, until fish turns
milky white. Meanwhile, reheat sauce. Remove fish from steamer and pour off
any water. Pour sauce unevenly over fish so it is only partly covered.
Garnish with green onions. Serve.

—–

ZUCCHINI BREAD 1

Recipe By : Net
Serving Size : 12 Preparation Time :0:00
Categories : Quickbreads Low-Cal
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 5-inch zucchini
1 1/2 cups whole wheat flour
2 tablespoons soy flour
2 tablespoons nonfat dry milk powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup applesauce
1/4 cup walnuts — finely chopped, opt
1 large egg
8 ounces crushed pineapple

Prepare 8 1/2 x 4 x 2 1/2 inch loaf pan
with oil or lecithin or light spray. Finely grate succhini, let drain while
you combine dry ingredients. Preheat oven to 350 F. In a large bowl, mix
together flours, dry milk, baking soda, salt, and nuts if you will. Set aside.

In blender, puree on high speed the applesauce, egg or equivilent,
and pineapple with juice . Add wet stuff to dry, moisten evenly. Squeeze out
zucchini and add to batter, blend.

Pour batter into prepared loaf pan and bake 70 minutes at 350 F or until
browned and iniserted cake tester comes out clean

Remove bread from pan, cool to room tempeerature.

Wrap and chill

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Chicken and Biscuit Casserole

Recipe By : Bruce Jill’s Favourite Family Recipes
Serving Size : 4 Preparation Time :0:00
Categories : Casserole Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Casserole:
2 cups cooked — cubed chicken
10 oz cooked broccoli
1 can cream of chicken soup
1/4 cup chopped onion
1/4 cup sour cream
1/2 cup grated cheddar cheese
1 1/2 teaspoons Worcestershire sauce
1 dash curry
8 oz refrigerated biscuits
Topping:
1/4 cup sour cream
1 egg
1 teaspoon celery seed
1/2 teaspoon salt

Combine all ingredients save biscuits in 1 1/2 quart casserole. Mix well.
Bake at 375 degrees for 20-25 minutes or until hot and bubbly. Sprinkle
casserole with cheese. Cut biscuits into halves and arrange in casserole.
Mix sour cream, egg, celery seed and salt to make topping; sprinkle over
casserole. Return to oven and continue baking 25-30 minutes or until golden
brown.
(from the kitchen of Carol Linkkila) From Bruce Jill’s Favourite Family
Recipes Serves 4-6.

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Title: Fig ‘N’ Kisses Pudding
Categories: Desserts
Yield: 6 servings

16 Fig cookies; crumbled
3 c Sweetened apple sauce
2 Eggs; separated
4 c Milk
3 tb Quick-cooking tapioca
1/4 ts Salt
1/2 c Sugar
1 ts Vanilla
2 Egg whites
4 tb Sugar
1 ts Vanilla

Place apple sauce in pudding dish. Beat egg yolks lightly and combine in
saucepan with milk, crumbled fig cookies, tapioca, salt and first measure
of sugar. Place over medium heat and stir until milk comes to a boil.
Remove from fire at once. Add first measure of vanilla and pour gently
over apple sauce. Whip egg whites until stiff. Slowly add sugar and
vanilla. Place the meringue on top of pudding as fluffy kisses. Bake in
moderate oven (350 F.) until just lightly brown. Remove from stove and
place away from draft to keep meringue from “weeping”. Top with bits of
figs and red jelly. Serves 6-8.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Title: SZECHUAN NOODLE SALAD IN PEANUT SAUCE #1
Categories: Chinese, Salads
Yield: 6 servings

1 1/2 tb Minced gingerroot
1 tb Minced garlic
1 tb Minced green onion
6 tb Creamy peanut butter
2 tb Dark soy sauce
1/4 c Red wine vinegar
1 tb Chinese chili paste
1 ts Sugar
1 tb Sesame oil
2 tb Vegetable oil
1 tb Dry sherry
1 ts Hot, dry mustard (Chinese)
1/2 ts Salt
1/2 c Chicken stock
NOODLES:
1 lb Fettuccine
– or other thin noodles
2 tb Oil
1 c Julienned carrots
1 c Julienned green onions
1/4 lb Ham; julienned
1 c Bean sprouts
1 c Julienned cucumber
1 c Julienned red bell pepper

*Note: The noodles and sauce must be at room
temperature when tossed and served. If cold, the sauce
will lose its creamy consistency.

To make peanut sauce, combine ginger, garlic, 1
tablespoon green onion, peanut butter, soy sauce,
vinegar, chili paste, sugar, sesame and vegetable
oils, sherry, dry mustard, salt and chicken stock.
Blend thoroughly. Cover and set aside. Do not
refrigerate.

To make noodles, cook fettuccine until tender. While
noodles are still warm, toss with oil until well
coated. Chill. Place carrots in sieve and pour boiling
water over them. Immediately pat dry with paper towels
and chill. Wrap julienned green onions, ham, bean
sprouts, cucumber and red pepper separately and chill
until serving time. Bring noodles to room temperature
before serving. At serving time, place noodles in
center of large round bowl or platter. Arrange
vegetables and ham attractively in separate mounds
around edge. Blend peanut sauce again and pour over
noodles, vegetables and ham. Toss.

Created by: Hugh Carpenter, Los Angeles

—–

Homemade Chili Powder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder

Mix well. Place in an airtight container. Adjust red pepper to taste for a
hot or mild blend. This makes 2/3 cup.

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