Title: Wild Rice-Stuffed Squash
Categories: Diabetic, Vegetables, Vegetarian, Rice
Yield: 4 servings

2 md Acorn Squash;
1/2 c Wild Rice; cooked
1 ts Orange Rind; grated
1/2 c Walnuts; chopped
1 tb To 2 tb Frozen Orange Juice;
Concentrate

Cut the squash in half and remove the seeds. Combine the remaining
ingredients and fill the squash with the mixture. Place in a baking
pan. Cover with aluminum foil or a lid and bake in a 400-degree oven
for about 35 minutes, or until the squash is fork-tender. Extra
orange juice concentrate can be drizzled over the squash just before
serving.

One Serving = Calories: 204 Carbohydrates: 28 Protein: 5 Fat: 10
Sodium: 20 Potassium: 610 Cholesterol: 0

Exchange Value: 2 Bread Exchanges + 2 Fat Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

MMMMM

Butter Nut Chewies

Recipe By : Crisco
Serving Size : 24 Preparation Time :0:25
Categories : Squares And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Butter Flavor Crisco
2 egg
2 cups firmly packed brown sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons salt
1 cup finely chopped nuts

Preheat oven to 350F. Grease 13x9x2-inch pan with butter flavor Crisco.
Beat eggs until light and foamy in large bowl of electric mixer. Beat in
sugar, vanilla and Crisco until creamy.
Combine flour with baking powder and salt. Add to egg mixture. Mix at low
speed until blended. Stir in nuts at low speed. (Mixture will be stiff.)
Spread evenly in prepared pan. Bake at 350F for 30 minutes or until top is
light brown. Cool 10 to 15 minutes. Cut into bars.

– – – – – – – – – – – – – – – – – –

Title: Alphabet Soup
Categories: Restaurants, Pasta, Veget soup
Yield: 6 servings

——————-MICKEY’S GOURMET CKBK——————-
1/4 c Carrots, diced
1/4 c Rutabaga, diced
1/4 c Celery, diced
1/4 c Onion, diced
1 c Crushed tomatoes
1/4 c Peas
1/4 c Froz green beans
2 T Pearl barley, cooked, cooled
1/4 c Alphabet pasta, cooked, cool
3 c Water
2 Chicken bouillon cubes
2 Beef bouillon cubes
2 T Cornstarch dissolved in
1/4 c Water

50’s Prime Time Cafe, Disney-MGM Studios Theme Park
In soup pot, add water and bouillon. Bring to boil;
simmer, covered, 15 mins.
Add carrots, rutabaga, celery, and onions; simmer 15
mins or until tender but not mushy.
Separately cook, rinse, drain, and cool barley and
alphabet pasta; set aside.
After vegs are tender, add tomatoes, peas, and green
beans. Simmer an additional 5 mins; stir in cornstarch
and water. Allow soup to thicken slightly and add
barley and pasta. Heat only long enough to warm all
ingreds.

—–

Yogurt Cheese Dressing Make the yogurt cheese by draining
yogurt in cheesecloth until it’s
1 c yogurt or buttermilk thick enough to call cheese. Mix
1 1/2 c yogurt cheese with other ingredients + refrigerate.
2-3 T vinegar Be sure to use only yogurt that
2-3 garlic cloves, minced doesn’t contain gelatin because
1 t dried dill weed yogurt cheese doesn’t work as well when
salt and pepper to taste the yogurt contains gelatin.

Lime Pickles

Recipe By : Eric Larsen
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Limes
1/4 Cup Coarse Sea Salt
1 Tbs Fenugreek Seeds
1 Tbs Mustard Seeds
2 Tbs Chile Powder
1 Tbs Ground Turmeric
1 Cup Vegetable Oil
Cilantro — for garnish

1. Cut each lime lengthwise into 8 slim wedges- place in a large bowl
– sprinkle with salt and set aside.

2. Put fenugreek and mustard into a skillet and dry-roast over medium
heat about 1 to 2 minutes, until they begin to pop. Put into a mortar
and grind to a fine powder with a pestle.

3. Add chili and turmeric and mix well. Sprinkle the spice mixture
over the limes and stir gently. Pour the oil over the limes and cover
with a dry cloth.

4. Leave the bowl in a sunny place 10 to 12 days, until the limes have
softened. Pack in jars , seal them, and store in a cool, dark place.

I found this recipe in ‘The Hot and Spicy Cookbook’ by Crescent Books.

I have yet to try these out, but the sound interesting.

– – – – – – – – – – – – – – – – – –

Title: Pasta with Light Lemon Wine Sauce
Categories: Italian
Yield: 6 servings

MMMMM———————-FROM LOIS FLACK—————————

MMMMM—————-CYBEREALM BBS (315)786-1120———————
* * * * *
1 1/2 lb Your favorite shaped pasta
3 tb Margarine
1/2 sm Onion, chopped
4 tb All-purpose Flour
2 c Dry White Wine
2 c Unsalted Chicken Broth
1/2 ts Grated Lemon Zest
1 tb Fresh Thyme, chopped, or
– 1/2 ts. dried
1 tb Fresh Dill, chopped, or
– 1 ts. dried
3 tb Dijon Mustard
Salt, to taste

Prepare pasta according to package directions; drain.

Warm the margarine in a large saucepan over medium-low heat. Add
the onion and saute until lightly brown and very soft. Add the
flour and reduce heat to low. Stir until completely blended. Very
gradually whisk in the white wine and chicken broth. Bring the sauce
to a boil and then let simmer for 10 minutes. Stir in the lemon
zest, thyme, dill and mustard and season to taste with salt.

Serve sauce over the warm pasta.

Calories per serving……….. 302 Fat……………… 7.41 g
Cholesterol……………….. 0 mg Sodium…………… 417 mg

Source: “Military Lifestyle” magazine

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

MMMMM

Title: CHINESE-STYLE BEEF
Categories: Chinese, Beef
Yield: 6 servings

1 1/4 lb Boneless top sirloin,
-trimmed of fat
1/2 ts Ground ginger
1 ts Sugar
3 tb Soy sauce
2 ts Cornstarch
1 tb Vegetable oil
1 c Water
3/4 c Quick-cooking long-grain
-rice
1 lb Fresh broccoli, trimmed, cut
-into 1-inch pieces

With a sharp knife, cut the steak diagonally across
the grain into thin slices. In a medium bowl, mix
together the ginger, sugar, soy sauce, and cornstarch.
Add the meat strips and toss to mix well. Let stand
for 5 to 10 minutes. In a 10-inch skillet, heat the
oil over high heat until hot. Add the meat mixture.
Cook, stirring, over high heat, until the meat loses
its redness, 5 to 5 minutes. Remove to a plate. Add
the water, rice, and broccoli to the skillet and heat
to boiling. reduce the heat to medium-low, cover, and
simmer for 5 to 6 minutes, or until the broccoli is
tender. Return the meat to the skillet and heat to
boiling, stirring often. Reduce the heat and simmer,
stirring, for 1 minute.

—–

Title: Trilobite Creole
Categories: cambrian, critters, extinct, seafood, weird
Yield: 6 servings

2 lb fresh trilobites*
1 qt water
1/2 c vegetable oil
3 md yellow onions; chopped
2 lg bell peppers (red, green or
-yellow); chopped
5 celery; chopped fine
10 lg tomatoes; peeled, seeded
2 ts salt
1 ts red pepper; ground
1/2 ts black pepper; ground
1/2 ts white pepper; ground
2 ts dried thyme
2 ts dried basil
1 1/2 ts sugar
5 ea bay leaf
1 c green onions; chopped
1 c parsley; chopped
1 ts tabasco sauce; or more to
-taste

*If trilobites are out of season or extinct in your area, shrimp or
crawfish may be substitued.

Peel and devein the trilobites. Place heads (if you still have them), and
peels in a small saucepan and add water. Bring to a slow boil over
medium-high heat and boil slowly for 15-20 minutes. Strain and discard the
heads and peels. Retain the stock.

Place the oil in a Dutch oven or other large, heavy pot and place over
medium-high heat. Add the onions, peppers and celery and saute, stirring
often, until the vegetables are very soft, about 45 minutes. Stir in the
tomatoes, salt, peppers, herbs, sugar and shrimp stock and return to
simmer. Reduce the heat to medium and let simmer for 2 hours, stirring
occasionally. This is your creole sauce and it can be prepared 1-2 days in
advance and stored in the ‘fridge. The flavors improve after sitting a
couple of days.

When you are ready to serve, return the sauce to a simmer and add the
trilobites. Cook until they turn pink, about 7 minutes. Stir in the green
onions and parsley and let cook for 1 minute more. Serve on rice.

Contributor: Roy Olsen
—–

5 lbs Keobasa sausage, sliced 2″ pieces
2 cups brown sugar
2 cups ketchup
4 oz whiskey

Mix sugar, ketchup and whiskey. In a crock pot, layer
with sausage, sauce, sausage, sauce etc. Cook overnight on low.

LEMON ROSETTE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs
1 c. evaporated milk
1 c. flour
1 Dash salt
2 tbsp. sugar
2 tsp. lemon extract

Beat eggs with a blender. Add milk; gradually add flour, salt,
sugar, and lemon extract. Batter will be smooth and creamy.
Refrigerate 1/2 hour. Heat oil to 365 degrees. Preheat rosette
iron by dipping into oil for 10 seconds. Drain slightly on paper
towel. Dip hot iron into batter. Dip iron back into hot oil and
let rosette drop into oil. Let brown on one side, turn and brown on
other side. Remove from oil, drain on paper towel. Sprinkle with
powdered sugar

– – – – – – – – – – – – – – – – – –