Title: Pizza Snacks
Categories: Diabetic, Snacks
Yield: 3 servings

3 sl Fresh bread; 1 tb Mushrooms; finely chopped
2 tb Catup; ds Dried oregano;
->OR<- ->OR<- 2 tb Tomato paste; ds Dried basil; 1 tb Green pepper; finely chopped 1/4 c Mozzerella Cheese; Roll bread slices flat and thin with a rolling pin or an empty quart jar. Place on a flat pan 3″ inches under the broiler; heat until lightly toasted on one side, then remove from oven. Turn slices over and spread untoasted sides with a layer of each of sprinkling of cheese. Broil until cheese melts and browns slightly. To serve, cut each pizza into quarters. Food Exchange per serving: 1 STARCH EXCHANGES + 1/2 LEAN MEAT EXCHANGES; CAL: 123; CHO: 16g; PRO: 7g; SOD: 279; CHO: 26; Low-sodium diets: Substitute tomato paste for catup. Source: The Art of Cooking for the Diabetic by Mary Abbot Hess;R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master. MMMMM

BOOT SCOOTIN’ BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Dried Pinto Beans
2 c Cubed Ham
2 c Water
22 oz Tomato Juice
4 c Chicken Stock (3 cans)
2 c Chopped Onions
3 Cloves Garlic, minced
3 tb Chopped Parsley
1/4 c Chopped Green Pepper
2 tb Brown Sugar
1 tb Chile Powder
1 t MSG
1 t Salt
1 t Crushed Bay Leaves, (put in
-tea ball)
4 Whole Cloves, (put in tea
-ball)
1 t Oregano
1/2 ts Cumin
1/2 ts Crushed Rosemary
1/2 ts Celery Seed
1/2 ts Ground Thyme
1/2 ts Ground Marjoram
1/2 ts Sweet Basil
1/4 ts Curry
1 c Sherry

Yield: 8 – 10 Servings

Soak beans overnight. Add all other ingredients
except sherry and bring to boil. Cook slowly until
beans are tender. Add Sherry.

Copyrighted, TEXAS WINE SOCIETY COOKBOOK, 1992

Provided by: ‘Ol Ed, The Orchid Man

– – – – – – – – – – – – – – – – – –

Awhile ago someone asked about tomatoless catsup.
Banana-based catsup is available in some Asian food markets.

Here are a couple recipes for tomato analogs (I haven’t tried them).

Un-Tomato Ketchup
from Of These Ye May Freely Eat by JoAnn Rachor

Blend until smooth:
1 C. cooked carrots
1/4 C. cooked beets
1/4 C. water
1/4 C. lemon juice
1 T. sweetener of your choice
1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. oregano

A neat kids idea that I saw at a Crafts Fair last year was to fill a
kid’s toy pail with a bag of sugar cookie mix, some icing mix,
decorations, cookie cutter and of course a toy shovel to mix it all up with.

Title: Sm Peaches and Cream Turnovers
Categories: Pies
Yield: 2 Servings

2.00 Pie Crust for 9″ pies
1.00 Egg
2.00 pk Cream Cheese; room temp.,
-3 oz ea.
0.50 c Powdered Sugar
20.00 oz Peach Pie Filling

Preheat sandwich maker. Prepare pie crust and roll 2 crust about 11″
by 11″ folding each for easy handling. In blender or food processor
combine egg, cream cheese and powdered sugar until smooth. Open lid
and carefully lay first square of pie dough over entire surface. With
back of spoon, push dough down into pockets and spoon pie filling
into pockets. Top with the cream mixture dividing between 8 pockets.
Lay second square of dough over filling allowing excess to hang over
sides. Lower the top and bake about 10 minutes or until dough is
golden brown. Makes 8 turnovers.

MMMMM

Title: Eggplant Kohlrabi Pate
Categories: Appetizer, Brunch, Lunch, Vegetable
Yield: 8 servings

1 md Eggplant
3 lg Kohlrabi bulbs with leaves
2 Garlic cloves, crushed
6 Scallions, chopped
1 ts Olive oil
2 ts Ume plum vinegar
1/2 ts Salt
1/4 ts Pepper
1/2 c Breadcrumbs

Preheat broiler.

Cut eggplant in half lengthwise place flesh side down on a broiler
pan or baking sheet. Broil until the skins are split black, about
7 minutes. Remove from the broiler scoop out the flesh when cool
enough to handle. Discard skin set aside.

Trim the stems off the kohlrabi, reserving the leaves. Peel bulbs
coarsely chop bulbs leaves. Steam the bulbs for 10 minutes. Add
chopped leaves steam fro another 5 minutes, the bulbs should be
tender.

Place kohlrabi along with the eggplant, garlic, scallions, oil
vinegar in a food processor blend till smooth. Mix in the salt
pepper breadcrumbs. Place in a lightly oiled bowl, smooth the top
refrigerate overnight. Remove from the bowl by inverting onto a
platter.

“Vegetarian Gourmet” Spring, 1994
From: Kaz Dunkley Date: 06-08-94

MMMMM

Title: Jim Echols’ Cajun Spice
Categories: Spices
Yield: 6 Servings

1 tb Paprika
1 ts Onion powder
1 ts Garlic powder
1 ts Ginger powder
3/4 ts Black pepper
1/2 ts Oregano
1 ts Salt
1 ts Cayenne powder
1 ts Crushed chilies
3/4 ts White pepper
1/2 ts Thyme

Mix all ingredients together in a small bowl. Store in an airtight
container. Terry says, "One of the guides, Jim Echols, gave me this
recipe. I would prepare monster-sized batches of it for him and the
other guides to use in preparing blackened (cajun) trout. — A
special surprise for guests at shore lunches. Also try it in
hamburgers, on sauteed chicken or turkey, and on popcorn. From
Calgary Herald, by Terry Bullick (89.05.03)

—–

Title: Pecan Pie 2
Categories: Nuts, Pies
Yield: 1 servings

2 tb Butter or margarine
2 Large beaten eggs
1/2 c Dark corn syrup
1/3 c Sugar
2 ts Unbleached flour
1/4 ts Vanilla
Pecan pie pastry shell
1/2 c Pecan halves

In a small nonmetal bowl micro-cook butter or margarine, uncovered,
on 100% power for 30 seconds to 1 minute or till melted. Stir in
beaten eggs, corn syrup, sugar and flour. Micro-cook, uncovered, on
50% of power about 5 minutes or till slightly thickened, stirring
every minute. Stir in vanilla. Turn into pecan pie pastry. Arrange
pecan halves atop pie. Micro-cook, uncovered, on 30% power for 6 to 7
minutes or just till set, rotating the dish a quarter-turn every 2
minutes. Cool before serving.

MMMMM

Title: Quick Sticky Buns
Categories: Breads Yeast
Servings: 24

————————————BUNS————————————
1 1/4 c Milk
1/4 c Butter
3 1/4 c Flour
1/4 c Sugar
1 t Salt
2 pk Yeast
1 ea Egg
———————————-TOPPING———————————-
1 c Brown sugar
1 1/2 t Cinnamon
3/4 c Butter
2 T Corn syrup
1 c Walnuts

Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour,
sugar, salt, yeast and egg. Add liquid and beat medium four minutes.
Stir in rest of flour. Cover and rise until double (30 to 45 minutes).
Generously grease 24 muffin cups. Chop nuts. Heat all topping
ingredients on low until ingredients are melted and combined. Divide
topping between muffin cups. Stir down batter. Drop into muffin cups.
Cover and rise until double (20 to 30 minutes). Preheat oven to 375
degrees. Place tins on cookie sheet and bake 12 to 15 minutes until
golden brown. Cool three minutes then invert on waxed paper.

—————————————————————————–

SQUASH APPLE WALNUT BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Chopped large onion
2 cl Garlic, minced
2 tb Butter/margarine
1 1/2 lb Peeled butternut squash
Or pumpkin cut in 2 inch
Cubes or about 2 cup cooked
Canned or frozen squash
4 Peeled sliced apples
1 c Chopped walnuts
2 c Apple cider
2 ts Salt or to taste
1 t White pepper to taste
1/2 ts Ground allspice
1/4 ts Ground cinnamon
Pinch of ground cloves
4 c Chicken stock
1/2 c Dark brown sugar
1/2 c Grated cheddar cheese opt
Heavy cream to thin to
Desired consistency opt.
Whipped cream for garnish
Opt
Allspice for garnish

In a kettle, cook the onion and garlic in margarine
until soft, stirring occasionally. Add the cubed
squash, apples, walnuts, cider, salt, pepper,
allspice, cinnamon, cloves and enough stock to cover.
Bring the mixture to a boil and simmer, partially
covered, 1 hour or until squash is tender. If using
canned, frozen or already cooked and pureed squash,
add to other ingredients, bring to a boil and simmer
for 10 minutes – start with a small amount of stock
and add more if needed. Garnish and serve. In batches,
puree the bisque in a blender or food processor until
very smooth. Return to a clean pot and add brown sugar
and, if needed, more salt and pepper. If desired, add
cheese and stir until smooth. To thin to desired
consistency, where ripples disappear, add cream or
more cider. To serve, reheat until piping hot, but do
not boil. Serve garnished with dollops of whipped
cream and/or a dash of allspice and more chopped
walnuts. NOTE: To precook squash without peeling, cut
in half, remove pulp and bake, cut side down, in a
baking dish with enough water to cover the bottom
until tender, about 45 minutes at 375 degrees. Check
occasionally to see if more water is needed. Then
scrap pulp off the skin.

– – – – – – – – – – – – – – – – – –