KERRY CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Belly of pork
3/4 lb Smoked bacon
2 lb Potatoes
1/4 lb Mushrooms
1 t Rosemary
1 lb Onions
3/4 c Stock
Salt and pepper
2 oz Butter

(Irish pork belly has a fatty layer, vital for the flavor, and a meaty
layer. See if you can get your butcher to give you pork that has about
equal amounts of pork and fat. Plain lean pork will not taste as good.) Cut
meat into one-inch cubes. Peel and thinly slice potatoes. Peel or wipe
mushrooms, and slice if large. Grease a large ovenproof dish with some of
the butter, and place a layer of sliced potatoes in the bottom. Add half
the meat pieces, seasoned and sprinkled with rosemary. Layer with half the
vegetables, plus another layer of potatoes. Repeat, using all meat, veg
and potatoes. Pour stock over and dot potatoes with remaining butter.
Cover and cook in a moderate oven, 325F, for 2 1/4 hours. Uncover for the
last half hour of cooking to brown the potatoes.

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Title: ORIENTAL PLUM SAUCE MARINADE
Categories: Marinades, Oriental, Poultry, Chinese
Yield: 1 servings

2/3 c Plum sauce – OR Duck sauce
2 tb Dry Sherry
1 ts Oriental Sesame sauce
2 tb Peanut oil
– Asian or domestic cold
-pressed
2 Clove garlic
– minced or pressed
1/4 c Fresh Cilantro leaves
– chopped
1/2 ts Dried red chili pepper
– crushed
2 ts Hoisin sauce
1 tb Soy sauce – low sodium
1 tb Ginger root – grated

Combine the plum sauce, hoisin, sherry and soy sauce
in a nonreactive mixing
bowl. Whisk in the oils a little at a time. Add the
ginger, garlic, cilantro and chili pepper. Makes 2
cups. Recommended cuts:
Chicken Breasts (4 to 6 hours)
Chicken Wings (6 to 8 hours)
Spare Ribs (8 hours to overnight)

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EIGHT GREAT PEANUT BUTTER SANDWISHES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Diabetic Vegetarian
Nuts Tofu

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–1ST SANDWICH—–
2 tb Peanut butter
2 tb Sesame tahini
1 tb Sunflower seeds
2 Figs — chopped
—–2ND SANDWICH—–
2 tb Peanut butter
1/4 c Celery — chopped
2 tb Yogurt
2 tb Peanuts — chopped
—–3RD SANDWICH—–
2 tb Penut butter
2 tb Cheddar cheese — grated
—–4TH SANDWICH—–
1/4 c Tahini
1/4 c Penut butter
1/4 c Raisins
2 tb Milk powder
—–5TH SANDWICH—–
2 tb Peanut butter
1/2 Banana — mashed
2 tb Non-fat milk powder
1/2 ts Vanilla
—–6TH SANDWICH—–
2 tb Peanut butter
1/4 c Alfalfa sprouts
1 tb Sesame seeds
8 To 10 slices cumumber
1 t Mayonnaise
—–7TH SANDWICH—–
2 tb Peanut butter
2 tb Raisins
1/4 c Apple — chopped
—–8TH SANDWICH—–
8 oz Tofu — mashed
1/4 c Peanut butter
1 Banana
1 t Lemon juice

These spreads are best cold. They make good fillings for taking to
work or school.
Food Exchange per serving:

1st Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 3 FATS EXCHANGES + 1
FRUIT EXCHANGES; CAL: 184; FAT: 11gm; PRO: 7gm; CAR: 15gm;
2nd Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 2 FATS EXCHANGES; CAL:
150; PRO: 7gm; FAT: 6gm; CAR: 7gm;
3rd Sandwish: 1 sandwish; 2 MEATS EXCHANGES + 2 FATS EXCHANGES OR 3
MEAT EXHANGES; CAL: 105; PRO: 6gm; FAT: 5gm; CAR: 4gm;
4th Sandwich: 1 sandwish; 2 MEAT EXCHANGES + 1 FRUIT EXCHANGE; CAR:
513 PRO: 19gm; FAT: 47gm; CAR: 29gm;
5th Sandwish: 1 sandwish; 2 1/2 MEATS EXCHANGES + 1 FRUIT EXCHANGES;
CAL: 128; PRO: 6gm; FAT: gm; CAR: 12gm;
6th Sandwish: 1 sandwish; 2 MEAT EXCHANGES + 2 FAT EXCHANGES; CAL:
132; PRO: 6gm; FAT: 5gm; CAR: 5gm;
7th Sandwish; 1 sandwish; 2 MEAT EXCGANGES + 2 FRUIT EXCHANGES; CAL:
124 PRO: 4gm; FAT: 4gm; CAR: 13gm;
8th Sandwish; 1 sandwich; 1 MEAT EXCHANGE + 1/4 FRUIT EXCHANGE; CAL
309 PRO: 18gm; FAT: 12gm; CAR: 23gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer
Brought to you and yours via Nancy O’Brion and her Meal Master

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Title: Stained Glass Candy
Categories: Candies
Yield: 6 servings

3 3/4 c White sugar
1 1/2 c Lily white syrup (or Karo,
-must be colorless)
1 c Water
Food coloring
Oil based flavorings such as
– Wiltons
Tin foil
Icing sugar, approximately
– 10 cups, can be reused
– over and over
Sharp pair of scisors
Candy thermometer
Lots of volunteers to help

Mix the white sugar, white syrup, and water in a medium sized pot.
Add the food coloring you want (green for spearmint, orange for
orange) Bring to a boil, and boil until candy thermometer reaches 300
F degrees. (Can take up to 20 minutes) Stir to mix all the
ingredients, but once it starts to boil, do not touch. Pot must be
big enough to allow for double, as it rises as it boils

While the candy mixture is boiling, shape a large piece of tin foil by
folding up the sides and ends. (I use the large foil about 3 feet
long) to create a large cookie sheet type shape. Put the icing sugar
on the foil to completely cover it, and bank up the sides with icing
sugar.

When the candy mixture has reached 300F, remove from heat. Let sit
about 10 seconds and stir to cool slightly (heavy emphasis on
SLIGHTLY) Then add about 1 to 1-1/2 tsp of the oil based flavorings
depending on how strong you want the flavor. Stir until mixed (may
boil a bit and DON’T stand over top of pot as flavor with escape in
the air and up your nose!! 8-} ) Once flavoring is combined, pour
mixture onto the icing sugar and use rubber spatula to scrape all
mixture out of pot. Put pot, spatula and candy thermometer into
sinkful of hot soapy water. If you allow it to harden you won’t be
saying nice things about me at all!! 8-} As candy is cooling, keep
checking by trying to pull up the edges. Once it gets to the
consistency that you can lift it a little, start cutting it FAST! I
cut off a chunk and then cut it up into bite-sized pieces. The
outside will cool first so you have to watch it. If it hardens to
quickly you will end up with a good size lollipop that you won’t be
able to cut. It will shatter like glass. Continue working your way
around until all is cut. Then I take all the candy and put it in a
strainer that is sitting over a bowl. Shake some of the excess icing
sugar off candy and allow to cool thoroughly. Pack in airtight
containers. I find Zip-Loc Freezer bags pretty good. This recipe
makes about 2 lbs candy. Once I have done all the flavors that I
want, then I set up all the bags and put about 10 of each flavor into
a smaller zip-loc and seal. They make great Christmas gifts for
family and all the various people you give to….mailman, garbage
man, paperboy, school teachers, your kids friends..etc. I figure if
the kids have to help me cut, they get some to give to their
friends.. Besides.. makes a good bribe to get them to help!!

Origin: ME! Sharon Stevens Shared by: ME! Sharon Stevens

THE HOMESTEAD, NASHVILLE TN HST V32 B (615)385-9421

MMMMM

Hearty Italian Bean Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Pound ham — cooked, cut into 1/2
2 celery stalk — diced
2 carrot — medium, chopped
1 onion — medium,chopped
1 8 Ounce zucchini — diced
2 15 Oz. Can white beans
1 Tablespoon olive oil
1/2 Teaspoon basil
1/4 tsp pepper
1 16 oz. can tomato — stewed
1 14 oz. can chicken broth
1 c spinach — fresh, chopped
dash Parmesan cheese — grated

1. Remove 1 1/2 cup white kidney beans to medium bowl; mash beans until
smooth with a potato masher or fork.
2. In 5 qt. pot, heat olive oil, ham, celery, carrots, onion, zucchini,
basil, and pepper until veggies are tender and begin to brown, about 15
minutes.
3. Stir in stewed tomatoes, chicken broth, chopped spinach, mashed white
beans, and 2 cups water, use spoon to break up tomatoes; heat till
boiling. Reduce heat, cover, and simmer 15 minutes to blend flavors.
Stir in remaining beans; heat through.
4. Sprinkle with parmesan cheese and serve.

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Preheat oven to 350 degrees. Soften the cream cheese to room
temperature. Spread in the bottom of a glass pie pan. Pour chili on
top and sprinkle cheese on top of that and salsa over that. Bake in
oven for about 10 minutes, or until bubbly. Dip into this with fat
free tortilla chips! Enjoy.

Apple Tarte Tatins Part 2

Recipe By : Chef Molly O’Neill
Serving Size : 8 Preparation Time :0:00
Categories : Pastry Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
(See Part 1)

Preheat the oven to 375 degrees F. Position the rack in the bottom third
of the oven. Roll out the dough and cover the apples according to
directions for Tarte Tatin Pastry (see recipe below). Bake until the
crust is golden brown, about 25 to 30 minutes. Remove from the oven and
let cool for 10 minutes Run a knife around the edge of the tarte to
loosen it. Place in a large plate or platter over the skillet and
carefully but quickly invert the tarte onto the plate. Let stand a few
minutes to cool slightly. Cut into wedges and serve. Tarte Tatin Pastry:
Makes 2 Tartes Tatin pastrys shells. Combine the flour and salt in a
large mixing bowl. Add the butter. Rub the flour and butter between
your fingers until most of the butter is incorporated and only pea-size
pieces remain. Whisk together the egg yolk and water. Add the flour
mxture and stir until dough begins to come together. Gently press the
dough into a ball. Refrigerate until firm but not hard, about 30
minutes. (If made ahead let dough stand at room temperature until
pliable but still cold) Do not roll out until just before the fruit is
finished cooking. To roll out the pastry flour a work surface and
rolling pin well. Divide the dough in half. (Freeze the remaining dough
if not needed) Pat the dough into a flat disk then roll it out into a
circle almost 1/4 inch thick and at least 11 inches in diameter,
flouring the surface and the rolling pin frequently to prevent sticking.
Carefully place the pastry over the fruit in the skillet. Trim the dough
to 1/2 inch larger than the skillet Tuck the overhanging dough in around
the fruit. Recipe from “ A Well Seasoned Appetite.” by Mplly O’Neill

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NOTES : For a Pear Tarte Tatin, substitute 6 large firm pears (Bosc or
Anjou would be good) for the apples. Peel the pears, cut them in half
lengthwise, and core them. Arrange them like spokes in the pan.

Lemony Bulgur and Chickpea Pilaf

Recipe By : Main-Dish Grains by Mary Rose Schulman
Serving Size : 2 Preparation Time :0:25
Categories : Main courses, vegetarian* One-dish meals*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup medium-grind bulgur
2 cups vegetable stock or bouillon
1 teaspoon ground cumin — or more to taste
1 tablespoon olive oil
1 small onion — chopped
1 small green bell pepper — chopped
3 large garlic cloves — minced
2 cups cooked chickpeas (1 cup dried) OR
1 14-oz can, drained
1/3 cup fresh lemon juice
1 cup chopped fresh parsley
salt and freshly ground pepper — to taste

p26

1. Place the bulgur in a bowl. Bring the stock to a boil, add half the cumin,
and pour the stock over the bulgur. Stir once and let sit for 10-15 minutes,
until most of the liquid has been absorbed and the bulgur is fluffy.

2. Heat the olive oil in a large heavy-bottomed skillet [or Dutch oven] over
medium heat and add the onion, green pepper, and half the garlic. Saute,
sitrring, until the onion is translucent, about 3 to 5 minutes.
Add the remaining garlic and cumin. Saute for about 30 seconds.
Stir in the bulgur and chickpeas. Sitr together for a few minutes.
Then add the lemon juice and parsley. Combine well, add salt and pepper, and
remove from the heat. Serve hot.

Notes:
– Veg bouillon cube was more than salty enough.
– A pinch of cayenne might make it even better.

– – – – – – – – – – – – – – – – – –

NOTES : *Schulman says this serves 4 generously as main dish. We
thought it was 2 generously as a one-dish meal, 3 with
salad

Title: MARBLE CAKE
Categories: Cakes, Desserts
Yield: 1 servings

1/2 c Chocolate chips
2/3 c Shortening
1 c Sugar
4 Eggs
2 c Sifted cake flour
3 ts Baking powder
1 ts Salt
1/2 c Milk
1 ts Vanilla extract

Melt chocolate over hot water; set aside. Cream shortening and sugar
thoroughly. Add eggs, one at a time, beating after each addition. Add
sifted dry ingredients alternately with combined milk and vanilla. Beat
until smooth after each addition. Mix melted chocolate with 1/2 of the
batter. Pour 1/3 of the plain batter into greased and floured 9-cup
Mini-Bundt pan. Pour half of chocolate batter on top of the plain. Repeat,
finishing with plain batter. Cut a zig-zag pattern through the batter with
a knife. Bake at 350 degrees for 35-40 min. Cool 15 min. before removing
from pan. Sift confectioners’ sugar lightly over top.

—–

Title: Fat-free pumpkin raisin cake
Categories: Cakes, Low-fat
Yield: 16 servings

Non-stick cooking spray
1 2/3 c Flour
2/3 c Sugar
1/4 c Nonfat dry milk
1 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
2 ts Pumpkin pie spice
1/2 c Raisins
2 Egg whites
1 c Canned solid-pack pumpkin
1/3 c Corn syrup, light or dark
1/3 c Orange juice

—————————-FAT-FREE CREAM SAUCE—————————-
1 c Nonfat vanilla yogurt
1/2 c Confectioners’ sugar

Spray 9-inch square baking pan with cooking spray. In large bowl combine
dry ingredients; stir until smooth. Pour into prepared pan. Bake in 350
degree F oven 35 minutes or until toothpick inserted in center comes out
clean. Cool in pan on wire rack. If desired, serve with Fat-Free Yogurt
Cream Sauce.

Each serving (without sauce) provides: 0 g total fat, 0 mg cholesterol, 130
Calories, 3 g protein, 29 g carbohydrate, 150 mg sodium

FAT-FREE YOGURT CREAM SAUCE: Line a strainer with paper coffee filter or
cheesecloth layers. Add yogurt, set over bowl and refrigerate 4 hours.
Discard drained liquid. Combine thickened yogurt and sifted confectioners’
sugar; stir until smooth. Makes about 1/2 cup sauce.

* Source: Karo pamphlet * Typed for you by Karen Mintzias

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