Date: Tue, 13 Jul 93 09:27:36 EDT
From: “Hayes Dorton, MPL Corp., HAYES@MTNET2.WVNET.EDU”

This is a modification of a recipe that originally
ran in Prevention magazine. I hope you like it as well as I did.

Black-Eyed Peas and Carrots with Basil Dressing

(The original recipe called for Tarragon, but I don’t like Tarragon, and so I
used Basil. However, if you like Tarragon, that is the herb originally called
for :-). )

1 1/3 cups dried black-eyed peas, soaked overnight
1 bay leaf
1 thick slice onion
1 sprig fresh basil
1 clove garlic, lightly crushed
1/4 c. + 1 1/2 Tbs. white-wine vinegar
3 1/2 Tbs. lemon juice
2 Tbs. minced fresh basil (or more, if you like basil)
1 Tbs. snipped chives
1/4 tsp. ground black pepper
2 cups diced carrots
1/2 cup diced green peppers
1/2 cup diced red onion

1. Drain the black-eyed peas and transfer them to a 3-quart saucepan. Add the
bay leaf, onion slice, basil sprig, and garlic. Add about 8 cups of cold
water. Bring to a boil. Simmer uncovered over medium heat, stirring
occasionally, for about 1 hour or until the peas are tender.

2. In a large bowl, whisk together the vinegar, lemon juice, minced fresh
basil, chives, and black pepper. Set aside.

3. While the peas are cooking, blanch the carrots in boiling water for 3
minutes, or until crisp. Drain and add to the bowl with the dressing. Stir
well and set aside.

4. When the peas are tender, drain and discard the bay leaf, onion, basil, and
garlic.

5. Combine peas and carrots and stir lightly to blend. Add the green peppers
and red onion. Toss well. Serve chilled or at room temperature.

Serves 6.

Title: Shrimp and Rice Casserole
Categories: Fish Main dish Londontowne
Servings: 5

1 1/2 lb Cooked shrimp 2 c Cooked rice
1 pt Light cream 1 t Butter
8 T Catsup 3 T Worcestershire sauce
1/4 t Tabasco sauce

Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and
cool. Refrigerate overnight. Turn into greased casserole and bake at 350
degrees for 45 minutes or until nearly firm.

Mrs. William W. LaViolette

—————————————————————————–

HOMEMADE CREAM SOUP SUBSTITUTE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Instant non fat dry milk
3/4 c Cornstarch
1/4 c Instant low sodium
Chicken bouillon
2 ts Dried onion flakes
1 t Basil and thyme opt
2 ts Pepper

Combine dry milk, cornstarch, bouillon, onion flakes,
basil, thyme and pepper. To make the equivalent of one
can of soup, use the 1/3 cup of the mix and 1 1/2 cup
water and cook until thickened. NOTE: Beef bouillon
may be used in place of the chicken. Mushrooms may be
added to the sauce for a mushroom soup base.

– – – – – – – – – – – – – – – – – –

1 egg white
1/2 cup powdered (icing) sugar
1 pint very ripe strawberries
1/2 t vanilla

Beat egg white till frothy. Beat in sugar. Add vanilla and stawberries, and
beat at high speed until light and greatly expanded. Freeze.

Best used within a few days, as the texture changes after that.

This is extremely light and refreshing. From a small amount of ingredients,
you get an enormous amount of freeze. Caution: the stuff splatters like
crazy while you are beating it up. You might want to cover your mixer with
a towel or something during the process. Also, be sure to use a large bowl.

Title: Green Tomato Soup with Garlic~ Ginger~ Cumin
Categories: Soups/stews
Yield: 4 Servings

3 tb Extra virgin olive oil
1 c Yellow onions — chopped
1 ts Fresh ginger — minced
1 Garlic clove — minced
1 ts Ground coriander
2 ts Ground cumin
1 1/2 lb Green tomatoes — peel seed
Chop
1 md Green bell pepper — core
Seed chop
1/2 lb Boiling potatoes — diced
(about 1-1/2 cups)
2 c Vegetable broth
1 tb Honey
1 sm Red pepper — fresh or dry,
Hot
1/2 c Canned coconut milk —
Unsweetened
(or skim milk)
1/2 ts Salt
1/4 c Nonfat plain yogurt
1/4 c Dry-roasted cashews —
Unsalted
4 ts Fresh cilantro — minced

In a large heavy pot, heat the oil over medium heat, then add the
onions, ginger, garlic, coriander, and cumin and cook, stirring,
until the onions are soft and translucent, about 5 minutes. Add the
tomatoes, bell pepper, potatoes, broth, honey, and hot pepper. Bring
to a boil, reduce the heat to low, and simmer, covered, for 30
minutes. Remove the hot pepper. Using a blender or food processor,
puree the soup in batches. Return it to the pot, stir in the
coconut milk and salt, then heat just to a simmer. Serve, garnished
with dollop of yogurt, cashews, and cilantro.

~ – – – – – – – – – – – – – – – – –

NOTES : This soup, with its warming, redolent combination of herbs and
spices, makes a great first course or light meal for those crisply
beautiful autumn days. In fact, you may want to make it throughout the
growing season, serving it chilled during summer’s hottest days.

MMMMM

In the UK, the Ministry of Agriculture, Fisheries and Food (MAFF)
publishes a series of small “Foodsense” booklets addressed to the
general public. One of these is called “Food Safety” and sets out
measures to assure safety in shopping for food, taking food home,
storing it , kitchen hygiene and cooking food.

In the member countries of the European Union, the problem of
temperature and duration of storage is made much easier because, with
a very few exceptions like fresh fruit and vegetables, food packaging
has to carry “use by” dates (short shelf-life products) or “best
before” dates (longer life products) and any necessary storage
conditions (though not necessarily precise temperatures).

The Home Storage section of the booklet is quite short, and I give the
text below :-

“Home Storage

Keep the fridge at 5 deg C or lower to restrict the increase in food
poisoning bacteria.
Use a fridge thermometer to check. Keep it in the fridge. A freezer
should not be warmer than -18 deg C

To keep a fridge cold all the time, don’t overload it.
Don’t leave the door open longer than necessary.
Defrosting fridges regularly will keep them cooler and use less
energy.

Fridges slow down and freezers stop the increase in most common
bacteria, but can’t kill them. So we need to stop them spreading from
food to food.

If uncovered or dripping, raw meats or defrosting foods can
contaminate other foods with bacteria.

In case there are any drips, keep raw meat or defrosting foods
underneath any cooked food, which should also be covered. It’s also
important to avoid foods dripping on to vegetables and salads.

Frozen food should not be kept longer than the instructions on labels
or given with the freezer. If possible, defrost the freezer when
stocks are low. Before defrosting, arrange how you will keep the
remaining food cold, such as in a neighbour’s freezer, in an insulated
box, or wrapped in plenty of newspapers or clean blankets.

Store eggs in the fridge.”

Title: Asparagus Pimento
Categories: Diabetic, Side dishes, Vegetables, Nuts/grains
Yield: 4 servings

1 1/4 lb Fresh asparagus; 1/4 c Pimento;
1 c Water 1 tb Pine nuts;
2 tb Lime juice; fresh

Rinse asparagus and snap off tough ends. In a large skillet bring
water to boil and add asparagus. Cover and steam until bright grean,
2 to 3 minutes. Remove from heat, drain and arrange on a platter.
Sprinkle with juice; garmish with pimento and pine nuts. Serve warm
or chilled.

Food Exchanges per servings: 1 VEGETABLES EXCHANGES CAL: 37; CHO:
0mg; CAR: 7g; PRO: 3g; SOD: 6mg; FAT: 2g;

Light Easy Diabetes Cuisine by Betty Marks

MMMMM

THAI PORK WITH BASIL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Pork
Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Pork tenderloin, trimmed of
-all fat and sinew
1 bn Basil (2 cups leaves)
-(Theirs has minty clove
-flavour)
4 Scallions
3 tb Peanut oil
2 Cloves garlic
2 3 hot red or green chiles,
-thinly sliced
2 ts Fish sauce
2 ts Soy sauce
1 t Sugar
1/4 c Chicken stock or water

Thinly slice the pork across the grain. Wash, dry and stem the basil.
Mince the white part of the scallion. Cut the green part into 1 inch
pieces.

Heat the wok over a high flame. Swirl in the oil and heat almost to
smoking. Add the garlic, chilies and white part of scallions and cook for
10 seconds. Add the pork and stir fry for 1 minute. Add the fish sauce,
soy sauce, sugar, stock and green part of scallions and bring mixture to a
boil. Stir in the basil and cook for 20 seconds or until the leaves are
wilted and the pork is cooked. The dish is supposed to be soupy. Serve at
once with rice or noodles.

Fragrant dish – noe of the glories of Thai street food.

– – – – – – – – – – – – – – – – – –

Title: STEAK-CAESAR SALAD
Categories: Meats, Salads
Yield: 4 servings

1 ea Boneless beef top sirloin
-steak; cut 1 inch thick
2 ea Cloves garlic; crushed
2 ts Olive oil
1/2 ts Cracked black pepper
x Salt
1 pk (10 to 11 oz.) Caesar salad
-kit
x Parmesan cheese (optional)

Preparation Time: 15 minutes

1. Trim fat from beef steak. Cut steak lengthwise in half and then
crosswise into 1/4-inch thick strips. Combine beef, garlic, oil and
pepper; toss to coat. Heat large nonstick skillet over medium-high
heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes
or until outside surface is no longer pink. (Do not overcook.)
Remove from skillet; season with salt, as desired.

2. In large bowl, combine beef with lettuce and dressing from salad
kit; toss lightly. Sprinkle with croutons and cheese, if desired.
Serve immediately.

Makes 4 servings.

Source: “Easy Beef Recipes in 30 Minutes or Less” from “Beef. It’s
What’s For Dinner,” 444 North Michigan Avenue-18th Floor/30, Chicago,
IL 60611. (You can write to them for more recipes.)

Typing MM format provided by Iris Grayson.

MMMMM

PUMPKIN-BLACK WALNUT BISCUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Unbleached all purpose flour
1/4 ts Ground allspice
2 tb Sugar
1/2 c Butter, cold
1 tb Baking powder
1/3 c Finely chopped black walnuts
1 t Baking soda
2/3 c Canned or mashed cooked
-pumpkin
1/4 ts Salt
1/2 c Buttermilk, or a bit more if
-needed
1/4 ts Ground cinnamon
1/4 ts Grated nutmeg

Sugar

“A batch of these intriguingly flavored biscuits is a
nice addition to any meal. This particular biscuit has
a tendency to overbrown on the bottom, so use a
light-colored metal baking sheet instead of a nonstick
sheet. Serve the biscuits hot with butter.”

Preheat oven to 450 F. Sift together the flour,
sugar, baking powder and soda, salt, and spices into a
large bowl. Cut in the butter (or use food processor)
until the mixture resembles coarse crumbs. Add the
nuts. In a small bowl, whisk together the pumpkin and
buttermilk. Add it to the flour mixture and stir to
combine. The dough will be quite stiff and not all
the flour will be incorporated. Turn the dough out
onto a lightly floured cloth and knead gently a few
times to work in the rest of the flour. Roll out the
dough to a 1/2 inch thickness and cut with a 2 inch
round cutter. Transfer the biscuits to a lightly oiled
shiny baking sheet, and sprinkle tops with sugar.
Bake for 10 minutes–do not let them get too brown.
Serve immediately with butter. If you must have jelly
with the, choose a delicate apple jelly so the subtle
pumpkin flavor is not masked.

From: Cooking From Quilt Country Shared By: Pat
Stockett

– – – – – – – – – – – – – – – – – –