YUMMYCROCKPOT BARBECUE PORK

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Crockpot Ethnic
Vegetarian Vegan
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 boneless pork roast
15 whole cloves
1 large onion
1/2 cup water
1 bottle your favorite barbecue sauce 1
tsp.
sugar
Place onion slices into the bottom of a
large crockpot. Dot roast
with cloves — place roast in
crockpot along with the water. Cover and
cook
at least 8 hours (or
overnight). Take — remove cloves
roast from crockpot
and shred pork. Discard liquid and onions
from crockpot. Place shredded
pork — barbecue sauce and
sugar in crockpot and cover. Cook at
least 2 more
hours. Serve on toasted buns with slices
of fresh onion (if desired).
Eileen

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Title: Beer Batter Fried Veggies ‘N’ Things
Categories: Appetizers
Servings: 4

1 x Oil 1 ea Env. Golden Onion
Soup Mix
1 c Unbleached All-purpose Flour 1 t Baking Powder
2 ea Large Eggs 1/2 c Beer, Any regular Beer
1 T Prepared Mustard 1 x Vegies ‘n’ Things *

* Sugguested Veggies ‘n’ Things:
Use any of the following to equal 4 to 5 cups–broccoli florets,
cauliflowerets, sliced mushrooms, sliced zucchini or chilled spears
of mozzarella cheese.

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In deep fat fryer, heat oil to 375 degrees F.

Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking
powder, eggs, mustard and beer until smooth and well belnded. Let batter
stand 10 minutes. Dip Sugguested Veggies ‘n’ Things into bater, then
carefully drop into hot oil. Fry, turning once, until golden brown; drain
on paper towels. Serve warm.

Makes about 4 cups vegies ‘n’ things.

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VELVET CORN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Peanut oil
4 Green onions, minced
1/2 ts Fresh ginger root, minced
3 c Chicken stock
1 c Canned cream-style corn
1/4 ts Salt
1/4 ts White pepper
1 t Sugar
1 tb Dry sherry
1/2 ts MSG (opt)
2 tb Cornstarch and
1/8 c Stock for cornstarch paste
2 Egg whites
1 tb Cooked Smithfield (or
Hickory-smoked) ham, minced

Wash corn in stock. Drain corn, reserving stock; chop
finely and return to stock. In a cup, mix cornstarch
and cold stock to make paste.

In heavy 2-quart saucepan, heat oil until hot. Saute
green onions ginger for about 30 seconds, stirring
constantly to avoid burning. Add stock corn; stir
bring to just under boil. Add salt, pepper sugar.
Simmer 15 minutes or until ready to serve. Just before
serving, turn up heat again to a bubbly boil. Dribble
in cornstarch paste until soup acquires a waxy
translucence. It should still be thin, but not
watery. Add sherry. Now beat egg white with a fork to
a light froth. Turn off heat. Quickly swirl in egg
whites. Pour into serving bowl. Garnish with ham.
Serve.

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2 tbsp canola oil
3 lbs coarsely ground chili meat
1 onion, chopped
5 cloves garlic, chopped
1 tbsp paprika
6 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 8-oz can tomato sauce
1 tsp salt
1 jalapeno pepper, chopped
1 tsp cayenne pepper

Heat oil in a large, deep pot; brown chili meat. Add onion and garlic. Mix
to blend and get the onion cooking. Add paprika, chili powder, cumin,
oregano, tomato sauce, and salt. Add a small amount of water, if desired.
Simmer, covered, for 1 1/2 hours. During last 30 minutes of cooking time,
add jalapeño and cayenne pepper. Serve garnished with chopped onion and
shredded cheddar cheese, if desired. Add pinto beans also, if desired;
simply add pinto beans to bowl before pouring in chili.

GF ALMOND COOKIES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Allergy Diabetic
Rice Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1/2 c Brown sugar, lightly packed
1 t Almond extract
1 Egg
1/2 c Rice flour
2 c Crispy Rice (crushed)
2 tb Chopped almonds

This is a special recipe made without gluten.

Crispy Rice is available from a food distributor or
health food shop.

Preheat oven to 350 F. Cream butter and sugar
together until light and fluffy. Add almond extract
and egg. Beat well. Stir in flour, Crispy Rice and
almonds. Shape into balls, 1″ in diameter and place
on ungreased baking sheet. Press with a floured fork
to flatten slightly. Bake for 12 to 15 minutes until
lightly browned.

Source: A Guide for the Diabetic Celiac, 1990 ISBN
0-921026-02-1 Canadian Celiac Assoc.

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Title: Fish Chowder
Categories: Diabetic, Main dish, Crockpot, Fish, Vegetables
Yield: 6 servings

1 lb Fish fillets; fresh or 1/2 c Celery; chopped with leaves
-frozen 1/3 c Catsup;
4 sl Bacon; 2 ts Worcestershire sause;
3/4 c Onion; chopped 1 ts Salt
16 oz Can tomatoes; 1/8 ts Thyme; dried
2 c Boiling water 1/8 ts Marjoram;
1 c Potatoes; raw diced 1 tb Parsley; minced, fresh
1/2 c Carrot; diced

Thaw fish fillets if frozen. Remove bones and skin from fish; cut
fish into 1-inch pieces. Cut bacon into 1/2-inch pieces. In a large
saucepan over moderate heat, fry bacon until crisp, turning
freguently. Add onion, and cook and stir over moderate heat until
tender and translucent. Cut tomatoes into bit-sized piece. Add
tomatoes, tomato liquid from can, and all remaining ingredients
except the fish and the parsley to the onions. Bring to a boil;
reduce heat to low, cover, and simmer for about 45 minutes. Add
fish; cover and simmer for another 10 to 12 minutes, until fish
flakes and is tender. Garnish each serving with a sprinkle of parsley.

Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGES CHO: 14g; PRO: 22g; FAT: 8g; CAL: 213;
Low-sodium diets: Omit salt. Omit bacon. Use unsalted cannned
tomatoes and low-sodium catsup

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.D. and Katarine Middleton.

MMMMM

SIERRA NEVADA GEMS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Quick
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 California dried figs
— stewed, unsweetened
2 c Sifted all-purpose flour
4 1/2 ts Baking powder
2 tb Sugar
1 t Salt
2 Eggs
1/3 c Shortening — melted
3/4 c Milk (about)

Butter muffin pans generously. Snip stems off stewed
figs and place figs in mixing bowl. Beat them hard,
until whirled into small bits. Sift flour, measure
and sift again with baking powder, sugar and salt.
Add dry ingredients to figs and mix lightly. Add
eggs, shortening and milk, and stir together until
just mixed. Fill muffin pans half full. Bake in hot
oven (400 F.) for about 12 minutes or until lightly
browned.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig
Advisory Board Electronic format courtesy of Karen
Mintzias

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Garlic Chicken Pot

Recipe By : Sally Eisenberg
Serving Size : 4 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 ounce pkg chinese sausage (Dynasty) — sliced 1/4″ thick
2 pounds chicken breasts without skin — cubed
1 large onion — sliced 1/4″ thick
1 can chicken broth non-fat
2 heads garlic — roasted
2 Tablespoons cornstarch
2 Tablespoons soy sauce, low sodium
1/4 cup soy sauce, low sodium

In a large bowl marinate chicken with the 2 Tbs cornstarch, and 2 Tbs soy
sauce, put in frig for 30 minutes or longer.

In a large non-stick pan cook chicken, onion, sausage, covered until
chicken is almost done. Add chicken broth, 1/4 cup soy sauce, and
garlic,mix well and cook till chicken is done. The broth should thicken
a little.

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Serving Ideas : Serve with rice.

NOTES : This recipe can be made without the chinese sausage, and it’s
still very good.

LOW CARB MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tb Vegetable oil
4 Eggs
1/2 ts Cream of tartar
1/4 c Low fat cottage cheese
2 tb Soy flour
1 Package artificial sweetener

1. Preaheat oven to 350 degrees. Coat muffin cups
with a little vegetable oil. (or use butter,
margarine, or pan spray) 2. Separate the eggs very
carefully, allowing no egg yolk to mix with the
whites. 3. Beat the egg whites with an electric mixer
until frothy. Add the cream of tartar and continue
beating just until stiff peaks form. 4. Combine egg
yolks, cottage cheese, soy flour, and sweetener. Fold
this mixture carefully into the egg whites. 5. Fill
each muffin cup 2/3 full of batter. Bake the muffins
for about 30 minutes, until the are golden brown and
spring back when touched. Variation: To make spice
muffins, stir 1/2 ts cinnamon, 1/4 ts ground ginger,
and 1/8 ts cloves into the soy flour before adding to
the egg yolks.

Note These turned out tasty but sort of fell like
crumpets, I would be more careful about not overmixing
next time. MM

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KOSHARI

Recipe By : Kitchens of Eastern Arabia (Sozan Fahmi, SADAF)
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes Vegetables Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large onions — sliced
1 quart water — divided
oil for frying
2 cups rice
2 teaspoons salt
1 1/2 cups brown lentils
8 ounces small macaroni
SAUCE:
6 cloves garlic
2 tablespoons white vinegar
1 can tomato paste (6 oz)
2 teaspoons cumin
chili pepper (if you like it hot!)

Saute onions until brown. Drain on paper towels. Put 3 cups water in a pot
with a few drops oil. Bring to a boil. Add rice and 1 teaspoon salt. After
water returns to a boil, lower heat. Simmer until done.
Wash lentils. Then boil until tender. Boil macaroni until tender. Drain.

Sauce:
Slice garlic. Saute in small amount of oil. Add vinegar, tomato paste,
remaining 1 teaspoon salt, cumin, remaining 1 cup of water, and chili pepper,
if desired. Cook until mixture boils. Lower heat, Simmer until cooked.

To serve, layer rice, lentils, and macaroni. Spread sauce on top. Garnish
with fried onions.

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