JICAMA AND PEPPER STIR-FRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Side dish
Ethnic Inet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1/2 md Onion — cut into wedges
1 t Gingerroot — grated
1 Garlic clove — minced
2 md Peppers, sweet, red or green
–cut into thin strips
1/2 lb Jicama — peeled, sliced, cut
–into 2 x 2 1/2-inch
–pieces
2 tb Soy sauce
1 1/2 ts Sugar, unrefined
1 tb Lemon juice
1 t Sesame oil (optional)

In a wok or large heavy skillet heat oil over medium
heat. Add onion, gingerroot and garlic. Stir-fry for
30 seconds. Add peppers and jicama. Stir-fry over high
heat 2 minuts. Ad soy sauce and sugar. Stiry-fry 1 1/2
minutes or until peppers are crisp-tender. Sprinkle
with lemon juice and oil; stir and serve. Makes 6
side-dish servings.

Per serving: 79 cal, 1 g pro, 9 g carb, 5 g fat, 0 mg
chol, 345 mg sod, 117 mg pot, 1 g fiber, 71% USRDA
vitamin C

From the files of DEEANNE

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Title: Cold Buttermilk Soup (Kaernemaelkskoldskall)
Categories: Danish, Soups, Ceideburg 2
Yield: 1 servings

4 c Buttermilk
2 Eggs
4 tb Sugar
1 ts Vanilla extract
Juice of 1 lemon

Grabbed a little Danish cookbook at a sale this weekend. After going
through it I’ve decided that the Danes could give the Japanese a run
for their money as far as strange and wonderful edibles go. They
depend heavily on fish and even have a version of sushi that I’ll go
into in some detail later in the packet. There is also a hitherto
unsuspected connection between Danish food and Mexican food. It’s
really interesting to see how all these dishes from various countries
inter-link.

I ran across this early on in the Danish book and it raised my
eyebrows enough to keep me going…

Beat the eggs, sugar, lemon juice and vanilla together in the bowl
the soup is to be served in. Beat the buttermilk and fold in a
little at a time.

If you want to make something out of this dish, top the bowl with a
cup of whipped cream. Small cakes of oat meal, fried in butter and
sugar, pressed into moistened eggs cups and turned onto a plate, are
served with this dish.

It can also be served after the main course with whipped cream,
meringue and sweetened fruit.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son,
Copenhagen, 1957.

Posted by Stephen Ceideberg; March 9 1993.

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Title: Savory Shepherd’s Pie, Revised
Categories: Casseroles, Vegetarian, Mash, Favorites, Meal pies
Yield: 4 servings

5 Potatoes, peel, boil
3 cl Garlic, minced
1/2 t Dried basil, crushed
2 T Butter
1/4 t Salt
Milk for mashed potatoes
1 md Onion, chpd
2 md Carrot, sliced
15 oz Cn red kidney beans,
-rinsed, drained
14 1/2 oz Cn whole tomatoes, cut up
10 oz Corn
8 oz Cn tomato sauce
1 t Worcestershire sauce
1/2 t Sugar
1 c Cheddar cheese, shredded

In a small saucepan cook garlic and dried basil in
butter 15 secs. Add to mashed potatoes along with
salt. Gradually beat in enough milk to make light and
fluffy. Set aside. For filling, in a medium saucepan
cook onion and carrot in hot oil until onion is tender
but not brown. Stir in kidney beans, tomatoes and
their juice, corn, tomato sauce, Worcestershire sauce,
and sugar. Heat until bubbly.
Transfer vegetable mixture to an 8x8x2″ square baking
pan. Spread mashed potatoes over top. Sprinkle with
cheddar cheese. Bake, uncovered, in a 375F oven 10
minutes or until heated through and cheese begins to
brown.

This is really very good. I’d like to cut back on the
beans and maybe add TVP® with it or even (gasp) tofu.
I changed the recipe a bit, especially where the
tomatoes were concerned. I was supposed to drain them
but didn’t.

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TVP is a registered trademark of Archer-Daniels-Midland Company.

INFUSED OILS – MA LA OIL “CHINA MOON”

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Oil, Corn or Peanut
1 c Oil, Sesame, Japanese
1/2 c Scallions, green white
– cut in rings
15 Ginger quarter-size coins
– smashed
2 tb Peppercorns, Szechwan brown
2/3 c Chile Flakes, dried red
-shockingly pungent
2 ts Salt, Kosher

Combine all ingredients in a heavy, non aluminum 1 1/2
quart saucepan. Rest a deep-fry thermometer on the rim
of the pot. Over moderately low heat, bring the
mixture to a bubbly 225 degrees stirring occasionally.
Let simmer for 15 minutes, checking to ensure the
temperature does not rise. Remove from the heat and
let stand until cool or overnight.

Strain the oil without pressing the solids; then,
discard the solids. Store the oil in an impeccably
clean glass jar at cool room temperature.

Because of the large proportion of sesame oil, this is
a rich oil. A little bit goes a long way. A spoonful
added to a salad dressing or brushed on the plate on
which a fish will steam or on the skin of a just
smoked or roasted bird gives an inimitable touch of
lushness. If you are a bread baker, brush a bit on
your next loaf, if you are tossing pasta, drizzle a
bit on the noodles just before serving.

Source: “China Moon” Barbara Tropp Workman Publishing
Company ISBN 1-56305-315-2 1992 typed by Dorothy Hair
6/29/94

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Cajun Shrimp Pasta,****

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Pasta
Low Fat Party

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Olive oil
1/2 cup Onion — chopped
1/2 teaspoon Thyme
1/2 teaspoon Cayenne pepper
1/2 teaspoon Black pepper
1/2 teaspoon Basil
1 tablespoon garlic — chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 cups tomatoes — diced
2 teaspoons sugar
1/2 cup Green onions — chopped
3 cups Chicken stock
1 pound Vermicelli
1 pound Shrimp — peeled and deveined
1/2 cup Grated parmesan cheese
* or substitute chicken Saute the onion in the olive oil for
approximately four minutes. Add the garlic and stir. Add thyme, cayenne
and black peppers, and basil and cook at low heat for five more minutes.
Add everything else except for the pasta, shrimp, and cheese, and cook over
lowish heat for an hour. Saute the shrimp in some butter and garlic until
three-quarters cooked (pink, but not totally opaque). Add the sauce and cook
for an additional two minutes. Add the cooked pasta and toss well with the
grated cheese. Serve hot. Serves 4-6

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NOTES : I mix a little cornstarch with some of the cooled sauce and add at the
end to thicken.

Tortellini Soup

Recipe By : Julie Crist
Serving Size : 8 Preparation Time :0:00
Categories : Stock Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb italian sausage
1 c chopped onion
2 cloves garlic
5 c beef broth — (3 cans)
1/2 c water
1/2 c wine — red or white
2 c tomatoes — peeled and chopped
1 c carrots — thinly sliced
1/2 tsp basil
1/2 tsp oregano
8 oz tomato sauce
1 1/2 c zucchini — sliced
8 oz tortellini — meat or cheese fille
3 tbsp fresh parsley
1 med green pepper — cut up

Brown sausage. Season with basil and oregano. Drain grease. Pat with paper
towel. Saute onion and garlic in broth, water and other liquids. Bring to
boil, add carrots and then simmer for 30 min. Skim off fat. Add tortellini
last with green pepper and zucchini. Simmer 30-40 min. Sprinkle with
parmesan cheese before serving.

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Nutr. Assoc. : 0 0 0 0 0 5607 0 0 0 0 0 0 5315 0 0

Title: Dill Biscuits
Categories: Breads
Yield: 6 Servings

1/4 c Butter or margarine; melted
1 tb Onion; finely chopped
1 ts Dill weed
10 oz Refrigerated buttermilk bisc

Recipe by: DEC/JAN 1996 In a bowl,
combine butter, onion and dill. cut biscuits in half
lengthwise; toss in butter mixture. Arrange in a
single layer in an ungreased 9″ square baking pan.
Bake at 450 degrees for 8-10 minutes.

Serve with Broccoli in Herbed Butter and Pork
Stroganoff for a meal for your family for $1.15 a
plate.

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Title: DOG BISQUITS II
Categories: Misc, Pets
Yield: 24 Servings

1 Envelope dry yeast
1/4 c Warm water
1 pn Sugar
3 1/2 c All-purpose flour
2 c Whole wheat flour
2 c Cracked wheat; -=OR=-
1 c -Cornmeal
1 c Rye flour
1/2 c Nonfat dry milk
4 ts Kelp powder
4 c Beef or chicken broth

—————————GLAZE—————————
1 lg Egg
2 tb Milk

Place 2 oven racks in the upper lower thirds of the
oven. Preheat oven to 300F. Sprinkle the dry yeast or
crumble the compressed yeast over the water (110F if
dry, 100F if compressed). Add the pinch of sugar
allow yeast to sit in a draft-free spot for 10-20 min.

The mixture should be full of bubbles. If not, the
yeast is too old to be useful. Stir well to dissolve
the yeast. In a large bowl, place all the dry
ingredients stir well to blend them. Add the yeast
mixture 3 c broth. Using your hands, in the bowl,
mix to form the dough, adding more broth if needed to
make the dough smooth supple. Half a batch at a
time, knead the dough briefly on a lightly floured
counter. (Keep the 2nd batch of dough covered with a
moist towel while shaping and cutting the first.) Roll
out the dough into 18 x 13 x 1/4-inch rectangle. Cut
into desired shapes using 3 1/2 inch bone cutter or 2
1/2 inch cookie cutter. Reroll the scraps. Repeat
procedure with remaining dough. For an attractive
shine, lightly beat together the egg and the milk.

Brush the glaze on the cookies. Bake for 45 – 60
minutes or until brown firm. For even baking,
rotate the cookie sheets from top to bottom 3/4 of the
way thru the baking period. Use a small, angled metal
spatula to transfer the cookies to wire racks to cool
completely. Store in an airtight container at room
temp. -cracked wheat kelp are available at most
health food stores -Use 2 cups of bran cereal (not
flakes) in place of the cracked wheat, if desired. If
your dog is large, make larger cookies Allow the
cookie sheets to cool completely before using for the
next batch Distribute cookies evenly around sheet;
avoid crowding or

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FRENCH FRY PIZZA PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Frozen shoestring potatoes
(French fried), about 5 cups
1 c Prepared pizza sauce
-OR- spaghetti sauce
1 t Dried oregano leaves
— crumbled
1/2 Green bell pepper
— cut into 1/4-inch strips
2 tb Sliced green onions
2 c Shredded mozzarella cheese
1/4 c Grated Parmesan cheese

Heat oven to 450 degrees. Coat 12-inch round pizza
pan with vegetable cooking spray. Arrange frozen
potatoes evenly in one layer in pan. Bake 10 minutes.
Remove pan from oven and cover potatoes with sauce.
Sprinkle with oregano. Arrange pepper strips on
sauce; sprinkle with onions and top with cheeses.
Bake about 15 minutes until top is lightly browned.

Menu: Iceberg Lettuce Wedges with Nonfat Italian
Dressing, Gelatin Cups

Nutritional Information Per Serving: 400 calories; 19
g fat; 25 mg cholesterol; 750 mg sodium; 38 g
carbohydrate; 6 g fiber; 23 g protein.

Source: The Potato Board

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Title: Baked Cheese Toastwishes
Categories: Diabetic, Sandwiches, Cheese, Main dish
Yield: 2 humans

4 sl Bread; your choise 1/4 ts Salt;
1 Egg; beaten with fork 2 ds Paprika;
2 tb Skim milk; 4 sl (1-oz each) American
Cheese;

Preheat oven to 400 degrees. Prepare shallow pan with vegetables
pan-coating. Toast bread on one side only. Combine beaten egg, milk,
salt, and paprika; mix well and pour into a pie plate. Dip bread in
this mixture quickly until all is absorbed. Place 2 slices bread
toasted side down in preapared pan and cover each with 1 slice
cheese. Place remaining 2 slices bread toasted side p on top, then
cover with remaining 2 slices cheese. Bake 10-12 minutes.

Food Exchange per serving: 2 STARCH EXCHANGES + 2 HIGH-FAT EXCHANGES
+ 1/2 FAT EXCHANGE. Low-sodium diets. Omit salt. Substitue
Low-sodium cheese.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. Brought to you and yours via Nancy O’brion and her

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