Title: Spanish Sauce
Categories: Sauces
Yield: 1 servings

2 lg Onions 1 t Sugar
1/2 c Cooking oil 2 Whole cloves
1 lg Green pepper Pepper to taste
1 Bay leaf 3 T Flour
1 2 1/2 can tomatoes 6 T Water
2 t Salt

Saute chopped onions and green pepper in oil until tender. Add tomatoes
and seasonings. Chop with cooking spoon while cooking for 30 minutes.
Dissolve flour with water, stir into mixture. Cook until thickened. This
may be used on omelet, hamburgers, etc. Sliced mushrooms are a fine
addition.

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GREEN PEPPER-AND-TOMATO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetarian
Madison

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Garlic cloves — peeled
1 teaspoon Salt
1 tablespoon Chopped basil
2 tablespoon Chopped parsley
1/4 teaspoon Dried thyme
2 teaspoon Sweet paprika
1 tablespoon Tomato paste
2 tablespoon Fruity olive oil
2 Bay leaves
1 lg Onion — cut in 6ths
-and sliced thinly crosswise
1 pinch Saffron threads (generous)
2 pound Ripe tomatoes; peeled
– seeded and chopped
– juice reserved
2 md Green bell peppers
– chopped into small squares
6 cup Water
1/3 cup White rice
Freshly ground pepper
Chopped basil — for garnish
-=OR=- Chopped Parsley
Fresh grated Parmesan cheese

POUND THE GARLIC in a mortar with 1 teaspoon salt. Pound garlic until is has
broken down to a paste, then gradually work in the basil, parsley, thyme,
paprika and tomato paste. Warm the oil in a soup pot, add the garlic-herb paste
and mix together. As soon as the oil is hot, add the bay leaves and the onion.
Sprinkle the saffron directly over the onion, stir everything together and cook
for 10 minutes or until the onion has softened. Add the pepper, tomatoes, their
juice and the water to the pot.
Bring to a boil then immediately lower the heat and cook for 25 minutes at a
simmer. While the soup is cooking, bring 1 1/2 cups of water to a boil; add a
dash to salt and the rice. Boil until the rice is tender, about 12-to-15
minutes, then drain. Stir the rice into the finished soup, season with pepper.
Serve the soup garnished with the fresh herbs and cheese.
DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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Title: GENERAL TSO’S CHICKEN III
Categories: Main dish, Poultry, Chinese
Yield: 4 servings

1 Egg
1 tb Cornstarch
1 lb Boned, skinned chicken
– (thigh or breast)
– cut into 2 inch chunks
4 Green onions
-cut diagonally into 1″ pcs.
Vegetable oil
16 sm Dried chilis
1 Garlic clove; minced
1/4 ts Grated fresh ginger

—————————SAUCE—————————
4 ts Cornstarch
4 ts Sugar
4 ts Rice vinegar
6 tb Soy sauce
1/4 c Chicken broth
1/4 c Water
1/4 c Dry sherry wine

Quoting from the article the recipe was contained
in, “The dish is not difficult to make and can be
prepared partially in advance. The crunch texture of
the chicken pieces is achieved by coating them with
egg and cornstarch, then deep-frying them twice ~ once
to cook them through and once at a higher temperature
to make them brown and crisp. The velvety sweet-sour
sauce, which is combined with the chicken at the last
minute, provides a wonderful counterpoint. The amount
of heat is your option. Sixteen small dried red
peppers provide a moderate amount of heat. Add more or
less to taste, but be careful not to bite into one.
They are dynamite!”

******************************************************
**************
Whisk together thoroughly the egg and cornstarch.
Add pieces of chicken, turning to coat evenly. In wok
or deep-fat fryer, heat 2 inches of oil to 350 F. Fry
chicken, a few pieces at a time until lightly browned
and just cooked through. Drain on paper towels.
Combine sauce ingredients, mixing well. Set aside.
(The chicken may be fried the first time up to one
hour in advance; the sauce can be combined several
days in advance and kept covered in the refrigerator.)
In frying pan, heat 1 TBSP of oil until hot. Add
chili peppers and cook until blackened. Add onions
and stir-fry about one minute. Add garlic and ginger,
cooking briefly, but do not brown. Remove from heat.
Reheat deep oil to 400 F. Return chicken to fat,
in batches, and cook until crisp and golden brown.
Drain on paper towels.
Re-stir sauce and add to frying pan with onions and
peppers. Cook, stirring until thickened and bubbly.
Add chicken and cook, stirring, until well coated and
heated through. Serve over rice.

Makes 3 to 4 servings.

From: Stephanie da Silva

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Title: LIMA BEAN HEALTH LOAF
Categories: Vegetables
Yield: 6 servings

1 c Dry Lima Beans
1 ea Small onion chopped
1/3 c Flour
1 ea Beaten egg
1 1/2 c Chopped carrots
1/4 ts Black pepper
1 x American cheese slices
1/4 c Butter
1 c Thinly sliced celery
1 c Skim milk
1 c Soft wholewheat crumbs
1 ts Salt
1/2 c Chopped peanuts

Soak beans over night in cold water.Drain, rinse, and
cook in water to cover until tender, about 1 1/2
hours. Drain beans and mash. Melt butter in saucepan,
add onion, saute 3 mins, add celery, cover, cook until
tender. Stir in flour and cook 2 minutes. Add milk
stirring until thickened. Remove from heat, stir in
beaten egg,, add bread crumbs, carrots, salt, pepper
and peanuts. Spoon mixture into a greased 8 x 4 inch
loaf pan and bake at 375 degrees for 35 – 45 minutes.
Arrange cheese slices on top, return to the oven until
cheese melts. Serves 6. (from the L.A. Times
California Cookbook)

—–

Title: MOCK ORANGE JULIUS
Categories: Beverages, Non-alcohol
Yield: 3 servings

6 oz Orange Juice Frozen
– CONCENTRATE
1 c Milk
1 c Water
1/4 c Sugar
1 Egg
1/2 c Coconut milk
8 Ice cubes

Put in blender and blend until ice cubes are gone, about 2 minutes.
Serve right away while frothy. Serving size: 12-13 oz

—–

Title: PAELLA-STUFFED SNAPPER
Categories: Tex-mex, Fish, Main dish, Seafood
Yield: 10 servings

Fish *
Lime Juice
1/4 c Margarine Or Butter; Melted
2 tb Lime Juice
Lime Wedges

———————-PAELLA STUFFING———————-
1/2 lb Chorizo SausageLinks;Chopped
1 c Onion; Chopped, 1 Large
2 Cloves Garlic;Finely Chopped
2 Serrano Chiles; **
2 tb Margarine Or Butter
2 c Rice; Cooked
1/2 c Almonds; Slivered, Toasted
1/4 c Fresh Cilantro; Snipped
1/4 c Tomato Sauce
1/4 ts Saffron; Ground
6 oz Frozen Medium Shrimp; Cooke

* Use a 6 to 8 pound Red Snapper, Cod or Lake
Trout. Clean and dress
the fish. ** The Serrano Chiles should be seeded
and chopped. Prepare the Paella Stuffing and set
aside. Heat the oven to 350 degrees F. Rub the cavity
of the fish with lime juice and fill with the Paella
Stuffing. Close opening with skewers and lace with
string. Place in a large broiler pan (without the
rack) or in a shallow roasting pan. Mix margarine and
2 Tbls Of lime juice. Bake the fish, uncovered,
brushing with the margarine mixture occasionally,
until fish flakes easily with a fork, about 1 1/2
hours. Serve with Lime Wedges. PAELLA STUFFING: Cook
sausage, onion, garlic and chiles in the margarine in
a 10-inch skillet over medium heat, stirring
frequently, until the sausage is done, about 10
minutes then drain mixture. Stir in the remaining
ingredients and set aside to use in the fish.

—–

Title: Vanishing Oatmeal Cookies
Categories: Cookies
Yield: 1 servings

1 c Butter
1 c Brown sugar
1/2 c Sugar
2 Eggs
1 ts Vanilla
1 1/2 c Flour
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
3 c Oats
1 c Raisins

—–

Minestrone Soup #2 (diabetic)

Recipe By : Taken from Family Cookbook Vol.III – ADA
Serving Size : 10 Preparation Time :0:00
Categories : Crockpot Diabetic
Healthy And Hearty Italian
Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
1 cup onion — chopped
3 cloves garlic — chopped
1 tablespoon olive oil
8 cups beef broth
1 cup zucchini — sliced
3/4 cup carrots — sliced
2 ribs celery — sliced
3 1/2 cups tomatoes — canned,
Italian Plum — crushed
4 cups cannellini beans — drained
or any white bean
1 cup cabbage — shredded
1 cup potato — peeled cubes
1 teaspoon basil — dry crushed
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 Package green beans — Italian cut (10 oz)
1/2 cup macaroni (elbow)
1/2 cup Parmesan cheese — grated

Method:
In large stockpot, sauté onion and garlic in olive oil until soft but
not
brown (about 10 minutes). Add remaining ingredients except Italian
green
beans, pasta, and Parmesan cheese.
Bring to boil; cover; reduce heat and simmer for 1 hour.
Stir in beans, pasta and half the Parmesan cheese. Simmer for an
additional 15 minutes.
Taste for seasoning. Serve hot or at room temperature. Serve in bowls
with remaining Parmesan cheese.

Yield 10 cups

– – – – – – – – – – – – – – – – – –

NOTES : Taken from Family Cookbook Volume III – The American Diabetes
Association

Serving size = 1 cup
Diabetic choices (1 cup)
1 Starch 4 Fruits/Vegetable 1/2 Fat.

Copyright 1987 by the American Diabetic Association and the
American Dietetic Association.
ISBN# 0-13-004145-9

MUSCAT ICE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Tart green gooseberries
3 Heads elderflower blossoms*
6 oz Caster sugar
225 g Greek strained yoghurt

*Note: The recipe originally calls for 3 OR 4 heads of
elderflower blossom. ~

Put the gooseberries into a heavy-based saucepan or
casserole. The fruit should be still damp from
rinsing under the tap but there is no point in
spending time topping and tailing it as it is going to
be sieved. Add the florets of elder blossom, stripped
from their stalks, and bury them among the fruit.
Cover tightly and cook in a low oven until the fruit
is tender and pulpy – I allow 1 hour or so at 275-300
F (140-150 C) gas mark 1 or 2. Or cook over a very
gentle flame if preferred.

Add the sugar and stir until it no longer feels
gritty. Then rub the fruit and every drop of its
sugary juices through a sieve to make a perfectly
smooth seeless puree. As soon as it is cold, spoon
the pale aromatic puree into a chilled loaf tin, cover
it and freeze.

About an hour later, when the ice is firm around the
edges but still soft in the centre, beat it or whizz
it in a food-processor until mushy. Gently fold in the
yoghurt, cover and freeze until solid all the way
through.

Then turn out the ice-cream, beat it again to break up
any ice crystals and transfer it to 8 petit pots de
chocolat. Cover and freeze until about 1 hour before
serving, when the ice-cream should be placed in the
fridge to “ripen” it. Amaretti biscuits go very well
with this.

Source: Philippa Davenport in “Country Living”
(British), June 1988. Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

RIGANI CHEESE BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 tb Active dry yeast
1 c Tepid (110 F) water
3 tb Olive oil
1/2 ts Fine-grain sea salt
3 c Whole wheat flour, or more
2 tb Dried rigani — crumbled
1/2 tb Dried mint — finely crumbled
3/4 lb Feta cheese — well drained,
– finely crumbled
1 Egg yolk — beaten with:
2 tb Warm water

Sprinkle the yeast over the water and set aside in a
warm place until foamy, about 10 minutes. Whisk in 2
tablespoons of the olive oil and the salt.

Sift the flour into a large mixing bowl, make a well
in the center, and pour in the yeast mixture. Knead
10 minutes, adding additional flour if necessary to
make a firm elastic dough. Transfer to a lightly
oiled bowl, tightly cover with plastic wrap, and set
aside for 2 hours in a warm draft-free spot.

Knead in the rigani, mint, and feta until evenly
distributed throughout the dough. Lightly oil a heavy
baking sheet and place the dough in the center. Form
into a round loaf and flatten to a thickness of 2
inches. Cover with a clean kitchen towel and set aside
for 1 hour in a warm draft-free spot. The dough will
rise only slightly.

Heat the oven to 350 F.

With a sharp thin blade, slash the top of the loaf
diagonally in 2 or 3 parallel lines, brush with the
remaining olive oil, and bake 25 minutes. Brush with
the beaten egg yolk and bake 15 minutes longer, or
until the bread is deep golden brown and sounds hollow
when tapped on the bottom.

Source: Flavors of Greece – by Rosemary Barron ISBN:
0-688-07087-6

Typed for you by Karen Mintzias

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