Title: Oatmeal Mix
Categories: Master mix
Servings: 1

3 c Unbleached Flour 3 1/2 t Baking Powder
1 1/2 t Salt 1/2 c Granulated Sugar
1 c Brown Sugar 1 1/2 c Vegetable Shortening
3 c Rolled Oats

In a large bowl, sift together flour, baking powder, salt and granulated
sugar. Stir in brown sugar. Mix well. With a pastry blender, cut in
shortening until evenly distributed. Stir in oats and mix well. Put in
large airtight container. Label as OATMEAL MIX and stor in a cool, dry
place. Use within 10 to 12 weeks. Makes about 9 cups OATMEAL MIX.

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CRANBERRY-CHILE CHUTNEY

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Hot Fruits
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Fresh or frozen cranberries
1 Larbe onion, chopped
4 Cloves garlic, minced
1/4 c Cider vinegar
3 tb Sugar
1 c Cranberry juice
1 tb McfIlhenny Tabasco Pepper
Sauce
1 tb Lee Kum Kee Chili paste
1/4 c Chopped red bell pepper,
Stem and seeds removed
1 Red jalopeno chile, stem and
Seeds removed, chopped
1 c Dried cranberries

: Place all the ingredients in a saucepan. Bring
to a boil, reduce the heat, and simmer for 45 minutes,
or until the sauce is thick. Cool and refrigerate.
: Serve as a condimentwith meat dishes use as a
sandwhich spread. Heat Scale: Medium

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Title: MILLET PILAF
Categories: Vegetarian, Vegetables, Side dish
Yield: 1 serving

1 sm Onion
4 ts Vegetable oil
1/4 c Millet
Sea salt to taste
2/3 c Water
1/2 c Slivered almonds
1 sm Leek
1 sm Zucchini
1 c Mushrooms
Freshly ground black pepper
1/4 ts Ground cinnamon

Chop the onion. Heat 2 teaspoons of the oil in a saucepan and add the
onion. Saute for about 3 minutes until tender by not brown. Add the
millet and cook for another 2 minutes or so, stirring occasionally.
Sprinkle in the salt and pour in the water. Bring to the boil, then lower
heat and simmer, covered, for about 20 minutes.

Place the almonds under the grill (broiler) and toast until lightly
browned, turning frequently. Set aside.

Chop the leek and zuchinni finely. Heat the remaining 2 teaspoons oil in a
frying pan (skillet) or wok and add the vegetables. Stir-fry for about 3
minutes.

Slice the mushrooms thinly and add them to the leek and zucchini. Stir fry
for a further 2-3 minutes.

When the millet is tender and the water is absorbed, stir in the
vegetables, pepper to taste, and the cinnamon. Cook for a couple of
minutes longer, stirring then remove from heat, and stir in almonds.

* Source: The Single Vegan – by Leah Leneman * Typed for you by Karen
Mintzias

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FULL O’ BOLONEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Cheese/eggs
Casseroles Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Potatoes, cubed (about
1 1/2 Potatoes)
1 1/2 c Cubed bologna (1/2 pound)
2 T Minced green pepper
10 1/2 oz Cream of mushroom soup, can
-ned, condensed, undiluted
2 sl (large) American cheese,
-quarted

1. Combine all the ingredients except the American cheese, in a deep, 1
1/2-quart, heat-resistant, non-metallic, casserole.
2. Heat, covered, in Microwave Oven 15 minutes or until potatoes are
tender.
Stir occasionally.
3. Top casserole with cheese slices and heat, uncovered, in Microwave Oven
an
additional 30 seconds or just until cheese melts.

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PINEAPPLE BANANAS WITH COCONUT SYRUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown rice syrup
1 c Water
1 c Coconut milk
2 ts Rosewater, optional
2 c Pineapple, peeled chopped
2 c Cantaloupe, seeded cubed
2 ea Bananas, sliced

In a medium sized pot, combine syrup water. Bring to a boil, reduce
heat simmer until the mixture thickens slightly, about 15 minutes.
Remove from heat.
Stir in coconut milk rosewater chill for 1 to 2 hours. Arrange
fruit in a large serving bowl. Pour syrup over the top serve
slightly chilled or at room temperature.

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DILL PARSLEY BREAD

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Heather Smith NPFN03A
2 c Flour
3 tb Nonfat dry milk
1 tb Dry dill weed
1 tb Dried parsley
1 t Salt
1/2 ts Sugar
1/4 c Olive oil
1 1/4 c Water
2 ts Yeast

Put in bread maker in order given. Really nice toasted with lots of
butter. near L.A.

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Title: Creme De Menthe Cake *
Categories: Box cakes, Chocolate, Cakes
Yield: 12 servings

MMMMM———————-PATTI – VDRJ67A—————————
1 pk Chocolate chip cake mix
3 tb Creme De Menthe
1 cn Chocolate icing (16oz)

MMMMM————————–TOPPING——————————-
12 oz Cool Whip
3 tb Creme De Menthe

Mix cake according to package directions and add the
Creme De Menthe. Pour into a greased and floured 9×13″
pan. Bake at 350~ for 30-35 minutes. Frost cake with
canned frosting. Refrigerate 10 minutes. Mix Cool Whip
and 3 T. Creme De Menthe and spread over icing. May
decorate with shaved chocolate bar.

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GEFILTE FISH –PAREVE–

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fish Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Ea. Whitefish pike
1/2 lb Summer carp
4 ea Med. Shallots (slice 3)
6 ea Lge. shallots (slice 4)
2 ea Celery ribs, sliced
4 ea Med. carrots, peel, slice
1 ea Med. parsnip, peel, slice
3 lg Sprigs parsley
1/4 ts Thyme dill
4 ea 2″ slices lemon zest
1 c Kosher dry white wine
7 c Water (more or less)
1/2 ts Nutmeg, ginger, white pepper
1/8 ts Cayenne pepper
Florets from 2 lge. parsley>
Sprigs.
4 lg Eggs (1 yolk 4 whites)
1/4 c Cold fresh seltzer
3 tb Matzo meal (or more)

Have fishmonger skin, bone and fillet fish,
reserving bones and heads for broth in which fish will
be simmered. For best results, the total net weight
should be abt. 2 1/4 lb. Rinse bones and heads. Put
into wide enamel-lined heavy Dutch oven. Add 3 sliced
onions, 4 sliced shallots, celery, carrots, parsnip,
parsley, herbs and lemon zest. Add wine and water.
Bring to a boil. Reduce heat to simmering. Cover and
cool for 1 hr. Using fine sieve, strain into lge.
bowl. Pick out some carrot slices and set aside.
Then press out juices from solids. Discard solids.
Pour broth back into pot and set aside.

Cut remaining onion into 1 " pcs. and shallots in
half. Place in food processor. Rinse fish, and check
for any remaining bones. Cut fish in 2″ pcs. add to
processor with spices, parsley and 1/2 the salt.
Process 30 sec. Add 1 whole egg and 1 white. Let
stand while whipping remaining whites until firm peaks
form. Set aside.

With processor running, pour seltzer into machine.
Process 15 sec. Scrape mixture into lge. bowl.
Sprinkle with 3 tb. matzo meal and blend. Fold in
beaten egg whites. Cover and chill in freezer for 15
min.

Bring broth to boil. Add remaining 1/2 ts. salt.
Using moistened hands and moistened spoon, shape
chilled mixture into 12 ovals, lowering them into the
hot broth as they’re formed. (If mixture doesn’t hold
together sufficiently after chilling, add more matzo
meal.) Reduce heat to steady slo-boil. Cover and
cook 45 min., spooning ovals with broth after they’ve
cooked for 10 min. Each pc. will puff up and rise to
top. Partially uncover and cool in pot for 30 min.
Add reserved carrots to broth. Cover and regrigerate
overnight; or carefully transfer each pc. to
container (s), pouring stock over all. Tightly cover
and refrigerate. Broth will thicken when chilled. If
you prefer jelled broth, add 1 pkg. of pareve
unflavored gelatine to boiling stock and dissolve
granules before refrigerating. Frances Prince’s New
Jewish Cuisine

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Indonesian Peanut Sauce-corrected

Recipe By : Diabetic Cooking from Around the World- Vilma Liacouras Cha
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup chunky peanut butter
1 clove garlic — minced fine
dash cayenne — ground
1/2 cup coconut milk

In a sauce pan, gradually heat the peanut butter, stirring constantly.
Season with garlic and cayenne. Gradually add 1/2 cup water and coconut
milk. Cook over low heat until sauce flavors blend. Taste and adjust
seasonings.

Serving 1/2 tablespoon.

Calories 83

Exchanges 1/2 vegetable
1 1/2 fat
Diabetic Cooking from Around the World- Vilma Liacouras Chantiles

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Title: Tofu Chop Suey
Categories: Diabetic, Tofu, Vegetarian, Vegetables
Yield: 2 servings

8 oz Tofu; 1/4 Sweet red pepper; slivered
2 ts Vegetable oil; 1 1/2 c Fresh bean sprouts; washed
1/4 c Chicken broth; 1 tb Soy sauce; low-sodium
1/4 ts Ground ginger; Fresh ground Pepper
1 c Celery; stack Salt to taste;
1 sm Onion; coarsely chopped

Freshly ground pepper salt

Tofu supplies the protein, and tastes similar to chicken breasts, in
this quick-to-prepare colorful vegetarian main dish.

Drain tofu, cut into 3/4 inch pieces. Place between layers of paper
towel and weight down with a dinner plate. Let stand 10 minutes to
compress and remove excess water.

Heat oil, 2 tbsp broth and ginger in a frypan. Add celery, onion
and red pepper. Stir cook over medium heat 3 minutes. Add bean
sprouts, continue stir-cooking 1 min.

Stir in remaining broth, soy sauce and tofu. Cook and stir gently
over medium heat until vegetables are tender-crisp, and liquid is
evaporated. Season to taste with salt and pepper.

1 3/4 cup serving – 194 calories 13 grams carbohydrate, 13 grams
protein, 10 grams fat 2 protein choices, 1 fruit veg. choice, 1
fats oils choice

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier Nov 93

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