Title: Diet Blueberry Bread Pudding
Categories: Diabetic, Desserts, Breads/bm
Yield: 1 servings

2 tb Sugar 4 Slices Stale diet bread,
1 tb Cornstarch -(w)
10 pk Diet sweetener (1gr each) 1 tb Diet margarine, softened
1/2 ts Grated orange peel 1/2 c Evaporated skim milk
1 Pint -Blueberries, washed, stem,
– -sort
1 Juice of 1/2 lemon

Combine the sugar, cornstarch, sweetener and orange rind, pressing
out all the lumps. Dump the blueberries into a 6-cup shallow
casserole that has been lightly sprayed with non-stick vegetable
cooking spray. Dump the sugar mixture, add the lemon juice and toss
well to mix. With a potato masher, lightly mash the blueberries, set
aside. Butter the bread slices lightly on one side, stack the slices
and cut into 1/2″ cubes. Dump into the casserole and toss well to
mix. Bake the pudding at 350 F for 30 minutes, remove from oven, add
the evaporated milk and stir well to mix. Return to the 350 F oven,
and bake for 15 minutes more, uncovered. Served warm, topped, if you
desire, with a little whole milk.

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Title: Western Wheat Pilaf
Categories: Side dish, Grains
Yield: 4 servings

1/2 c Finely chopped onion
2 tb Margarine
1 c Bulgur wheat
2 Bouillon cubes
— (chicken-flavored)
2 c Water
1 Orange; juiced (about 1/4 c)
Sherry
1/2 c California Dried Figs
— (finely chopped)
3 tb Sesame seeds or pine nuts
1 ts Finely grated orange peel

Saute onion in margarine until soft. Stir in wheat to coat with margarine.
Add low fat chicken bouillon cubes and water. Measure orange juice and
add enough sherry to make 1/2 cup. Add to pilaf. Cover and simmer over
low heat for 35 minutes. Five minutes before serving, stir in figs,
sesame seeds or pine nuts and orange peel. Cover to complete cooking.
Makes 4 to 6 servings.

Each serving contains about: Calories 248, Fat 6.97G, Sodium 378MG,
Cholesterol 0.400MG, Protein 6.06G, Carbohydrates 40.1G, Fiber 9.43G

Source: Fabulous Figs The Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Title: Sayur Lodeh (Curried Vegetables)
Categories: Vegetables, Main dish, Indonesian
Yield: 4 servings

1 T Vegetable oil
1 md Onion, finely sliced
1 Clove garlic, sliced finely
1 ts Coriander
1 ts Laos
225 g Shelled fresh or frozen
Shrimps, cut into thin
Slices
1 Red chilli, crushed
225 g Cabbage, chopped coarsely
225 g Cauliflower, parted into
Florets
1 sm Carrot, diced
225 g String beans, removing
Strings and cut 3 parts ea.
1 sm Eggplant, cubed
1 1/2 ts Salt
3 c Coconut milk
1 Salam leaf

Heat oil in pan and saute onion lightly. Add garlic, coriander and laos.
Fry for 1 minute.

Add shrimp and saute for 2 minutes.

Add chilli, cabbage, cauliflower, carrot, string beans, eggplant and salt.
Cover and cook over low heat for about 10 minutes.

Then add coconut milk and salam leaf and cook uncovered, stirring almost
continously, until vegetables are tender. Serve with rice.

NOTE: Chicken pieces can be substituted for shrimps.

Compiled by Imran C.
Gold Coast, ‘Oz

—–

Title: RED LENTIL SOUP WITH RICE (TURKISH)
Categories: Soups
Yield: 1 servings

1 c Red lentils
2 md Size onions
1 md Size potato
2 tb Rice
1 l Meat stock or water
2 tb Butter
Salt, paprika

1- Wash lentils and the rice. Add the peeled and
chopped onions and tomatoes , peeled potato cut into
very small cubes and the meat stock. Cover and cook on
low heat for 45 minutes. Pass them through a sieve.
2- Melt the butter in another saucepan. Add paprika
and pour over the soup.

—–

Title: Old-Fashioned Peach Pie
Categories: Pies
Yield: 6 Servings

0.75 c Sugar
3.00 tb Enrichcd flour
0.25 ts Nutmeg or cinnamon
5.00 c Sliced peachcs
. . .
1.00 Recipe Plain Pastry
. . .
2.00 tb Butter or

margarine

Combine sugar, flour, and spice. Add to peaches; mix lightly. Spread
in 9 inch pastry-lined pieplate; dot with butter. (Sprinkle with
extra nutmeg or cinnamon, if desired.) Top with lattice crust; crimp
cdges. Bake in hot oven (400=F8) 40 to 45 minutcs or till done. Serve
warm with whipped cream or ice cream; or pass pitcher of cream.

Lattice Crust: Cut strips of dough 1/2 to 3/4 inch wide with pastry
wheel or knife. Lay lengthwise strips on top of filled pie at 1-inch
intervals. Fold back alternate strips to help you weave crosswise
strips over and under, placing them on the diagonal. Trim bottom
crust and lattice strips even with outer rim; seal edges. Dampen edge
lightly with water and place extra strip over it, covering ends of
lattice. Seal, crimp edge.

Tasting-Test Kitchen note: For drained canned or frozen peaches, use
only
1/3 cup sugar.

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Title: Disneyland’s Oatmeal Raisin Cookies
Categories: Cookies
Yield: 48 servings

3 1/4 c Flour
1 tb Baking powder
1 1/2 ts Ground cinnamon
1 ts Salt
1 ts Baking soda
2 1/8 c Shortening
1 3/4 c Brown sugar packed
1 1/2 c Granulated sugar
3 lg Eggs
1 ts Vanilla extract
4 c Rolled oats
2 1/2 c Dark raisins

Recipe by: Disneyland via Los Angeles Times Blend flour, baking powder,
cinnamon, salt and baking soda in mixing bowl. Set aside until needed.
Cream shortening with brown sugar and granulated sugar until fluffy. Beat
in eggs and vanilla until smooth. Mix in reserved flour mixture until
well blended, about 2 minutes. Add oats and raisins. Mix until blended,
about 1 minute. Using ice cream scoop (size #24), scoop out cookie dough
into 4 dozen large balls. Place about 6 balls on each lightly greased
baking sheet, pressing down until about 1/4-inch thick and 3 inches in
diameter. Bake at 350 degrees for 9 to 12 minutes or until browned. Cool
slightly, then remove cookies from sheets and cool on racks. Per serving
(excluding unknown items): 185 Calories; 10g Fat (47% calories from fat);
2g Protein; 23g Carbohydrate; 11mg Cholesterol; 99mg Sodium

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Title: New Year Fried Rice
Categories: Chinese, Rice
Yield: 6 servings

3 Strips bacon, diced
1/4 c Frozen green peas, thawed
3/4 c Chopped green onions and
-tops
4 c Cold, cooked white rice
1 Egg, beaten
1/3 c Diced red bell pepper
2 tb Soy sauce

Cook bacon in wok or large skillet over medium heat until crisp. Add green
onions, red pepper and peas; stir-fry 1 minute. Add egg and scramble. Stir
in rice and cook until heated, gently separating grains. Add soy sauce;
cook and stir until heated through. Serve immediately.

Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson –
Cooking Echo

—–

MANDARIN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Straw mushrooms, dried
1/4 lb Pork, lean
1/2 c Bamboo shoots
Bean curd, fresh
-(2 pieces)
4 c Chicken stock
1 t Salt
1 tb Dark soy sauce
2 tb Cornstarch, mixed with
1/4 c Water
1 Egg
1 Scallion, chopped
1 tb Sesame oil

Soak mushrooms in warm water for 20 minutes. Drain,
reserving liquid. Cut pork, bamboo shoots, mushrooms,
bean curd into thin strips.

Combine stock and reserved mushroom liquid in a
saucepan. Bring to a boil. Add salt, soy sauce, pork,
bamboo shoots, mushrooms. Cover and simmer 5 minutes.
Add bean curd and again bring to a boil. Add small
amount of hot liquid to cornstarch paste, stirring.
Add mixture to pan and cook for 1 or 2 more minutes.

Beat egg lightly and slowly add it to hot soup. Stir
once, gently. Remove soup from heat. Sprinkle with
chopped scallion and sesame oil. Serve immediately.

NOTES:

* Bamboo shoot, pork and mushroom soup — I worked
out this recipe in an attempt to duplicate the
Mandarin Soup served at the Peking Royal Kitchen in
Pittsburgh. My friends all agree that it is a good
replica; some prefer my version to the “real thing.”
Yield: Serves 4-6.

* The quality of the chicken stock makes a huge
difference in a recipe like this. Use fresh stock if
you can, or buy the best grade of canned chicken stock
you can find.

: Difficulty: easy.
: Time: 20 minutes waiting and 20 minutes preparing.
: Precision: Measure spices and seasonings.

: Elaine Rich
: Microelectronics Computer Corporation, Austin, Texas
: HI.Rich@MCC.ARPA

: Copyright (C) 1986 USENET Community Trust

– – – – – – – – – – – – – – – – – –

Title: Pizzalinni Greek Salad Dressing
Categories: Salads
Yield: 4 servings

1/2 ts Dry Mustard 1/2 ts Salt
1 ea Large Egg 1 1/4 c Salad Oil
1 tb White Vinegar 2 tb Lemon Juice
6 ea Cloves Garlic, finely minced 1 ts Dried Oregano
1/2 ts Worcestershire sauce 1 ds Pepper (to taste)

In a small but deep bowl, mix mustard, salt, egg and vinegar. Add
oil one drop at a time, beating constantly, until about one-third of the oil
have been added. (Once the mixture begins to thicken, oil can be added
several drops at a time). Slowly beat in remaining oil and lemon juice. Stir
in minced garlic, oregano, Worcestershire sauce. Add pepper.
Refrigerate mixture. Makes about 1 1/4 cups.

From The Gazette, 91/01/09. The Pizzalini restaurant is owned by
Spiro Maltezos. With his Hobart mixer running very slowly,
Maltezos allows one hour to make the dressing. “A tiny hole
punched in a can lets the vegetable oil drip into the eggs at a suitable
rate,” he said. The restaurant is located at 4805 Sources in Pierrefond
(Montreal).

Title: Scallop Salad
Categories: Seafood, Greensalads, Restaurants
Yield: 6 servings

MMMMM————————TASTE OF SF—————————–
3 c Assorted baby greens
1 Head radicchio, chpd
3/4 c Virgin olive oil
1 lb Fresh bay scallops
4 cl Garlic, minced
2 md Ripe tomatoes, peeled,
-seeded, diced
Salt and pepper

MMMMM—————–DIJON MUSTARD VINAIGRETTE———————-
1/4 c Red wine vinegar
2 t Dijon
1 c Virgin olive oil
Salt and pepper

CA Culinary Academy
Salad:
Arrange greens on 6 chilled plates. Distribute radicchio equally.
Sprinkle approx 2T vinaigrette over each salad.
Heat oil in skillet and saute scallops until opaque, 1 min. Reduce
heat and add garlic and tomatoes. Season with salt and pepper. Heat 1
min. Place scallop mixture on top of radicchio.
Dijon Mustard Vinaigrette:
Combine with a whisk. Season with salt and pepper.

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