Title: CHEESE AND RICE CASSEROLE ADA
Categories: Cheese/eggs, Main dish, Low-cal
Yield: 4 servings

2 1/2 c Brown rice cooked
3 Green onions, chopped
1 c Lowfat cottage cheese
1 ts Dried dill
1/4 c Grated Parmesan cheese
1/2 c Lowfat milk

Combine all ingredients in a mixing bowl. Pour into a
lightly oiled casserole. Bake at 350 F for 15 to 20
minutes.

From the ADA Holiday Cookbook by Dr. Betty Wedman.

one serving = 2 bread exchanges + 1 lean meat + 1/2
milk exchange = 235 cal, 35 CHO, 14 PRO, 4 fat, 682
Na, 203 K, 10 Cholest

Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

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Title: Almond Meltaways
Categories: Cookies
Yield: 1 servings

Meltaway Cookie Recipe

Make Meltaways except substitute 1 tsp. almond extract for vanilla.

MMMMM

Title: Browned Butter Cookies
Categories: Cookies
Yield: 30 servings

1/2 c Butter
1/3 c Sugar
1 Egg
1 ts Vanilla extract
1/2 ts Baking powder

Put butter into heavy skillet and slowly heat until butter is browned
about 5 minutes. turn into mixing bowl. beat the butter with the
sugar,
egg, vanilla until light. Add flour and baking powder, stirring to make
a
stiff dough. Shape into little balls using about 1 level tablespoon
dough
for each. Place on cookie sheet. Press center down with thumb to make
and indentation. Bake at 350 for 10 to 12 minutes or until cookies are
firm but not overlybrowned.

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DRY RUB AND MOP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DRY RUB:
1/2 c Paprika
1/4 c Golden brown sugar
1/8 c Salt
1/8 c Granulated garlic
1/8 c Chipotle peppers — ground
1 tb Celery salt
1 tb Onion powder
1 tb Freshly cracked black
Pepper
1 tb Chimayo red chile — ground
MOP:
14 1/2 oz Canned chicken broth
1/2 c Orange juice
2 tb Worcestershire sauce
2 tb Above listed rub

I like the rub a lot. Needs more black pepper, though.
To me, the thing that makes this outstanding is the
chipotles. And note that these are not the canned ones
in adobo – they’re dried. This makes their smokiness a
bit more intense. You might not be able to find them,
so just them out. Same for the red chiles – or you
could use cayenne instead. Experiment! Be merry!

The mop wasn’t bad, but I’ll try something new next
time. As far as I’m concerned, it needs more tinkering.

For the trout, the rub consisted only of lemon pepper.
The mop was some terriyaki sauce with a little sugar
mixed in. That’s it!

As far as technique goes, this is what I did:

~ Night before: apply rub and pop food back in fridge.
~ Next day: take food out of fridge and rest for an
hour while smoker is coming up to temp (220degF or
so). – Put chickens on. Mop after first hour, then
every half hour after that. In retrospect, I will not
mop this often in the future. Once per hour will
probably do me. Total smoking time was about 6 hours.
High winds. This was a problem, so your mileage may
vary. I did move the birds around so as to get more
even heat districution. Probably did that twice. – Put
trout on. Mopped whenever I mopped the chickens. Total
smoking time was about 2 hours. – Although the trout
was consumed immediately, I let the chickens rest for
about an hour afterwards.

I worried more about the chickens than I did about the
trout, and I think this affected the flavor – the
trout was better! Don’t fret too much over this – it’s
supposed to be fun, right? :^)

So that’s it. Comments and musings always welcome.
Have a super weekend everybody!

Recipe By : Jody Baze

– – – – – – – – – – – – – – – – – –

TANGY BUTTERMILK CHEESE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pam vkbb14a Breads
Bmm Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound loaf
1 1/8 c Buttermilk
3 c Bread flour
1 1/2 ts Salt
1 1/2 tb Sugar
3/4 c Grated extra-sharp cheese
1 1/2 ts Yeast

Use extra sharp cheese. Bake light.

– – – – – – – – – – – – – – – – – –

Title: Marinated Broccoli and Tomato Salad
Categories: Salads, Vegetables
Yield: 4 servings

1 lb Broccoli
1/4 lb Mushrooms, fresh
3/4 c Black olives, pitted, drain
1 c Tomatoes, cherry

MMMMM————————–DRESSING——————————-
1/3 c Olive oil
1 tb Vinegar, white wine
1 tb Lemon juice
2 tb Parsley, fresh chopped
1 Onion, green, minced
1 Garlic, clove, minced
1/2 ts Salt
1/4 ts Pepper, freshly ground

PREP TIME: 20 MIN MARINADE TIME: 3 HOURS OR MORE 1. Trim
flowerets from broccoli, you should have about 1 quart. Reserve stems
for another use. 2. Drop broccoli flowerets into boiling salt water
for 1 min. or just until they turn bright green; drain. 3. Trim
mushroom stems to 1/2-inch. 4. Combine broccoli, mushrooms, olives
and tomatoes in bowl. 5. Measure oil, vinegar, lemon juice, parley,
onion, garlic, salt and pepper into small bowl. Whisk until blended.
6. Pour dressing over vegetable mixture. 7. Turn gently to coat
vegetables. Cover and refrigerate 3 or more
hours until ready to serve.

MMMMM

Title: DESSER MIVEH (PERSIAN FRUIT SALAD)
Categories: Salads, Fruits, Desserts, Nuts, Passover
Yield: 6 servings

-ANNE NEIWIRTH JKBC80
2 Seedless oranges;
-peeled and cored
2 Apples; peeled; cored
2 Bananas; sliced
2 c Pitted dates; chopped;
1 c Dried figs; chopped;
-or apricot
1 c Orange juice
1 c Almonds; chopped

Here is a Sephardic Tu B’Shevat recipe; from
“Sephardic Holiday Cooking” by Gilda Angel.

Place fruit in serving bowl. Pour orange juice over
fruit and mix gently. Garnish with almonds or coconut.
Cover and chill several hours before serving. ENJOY!
FROM: ANNE NEIWIRTH (JKBC80B)

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Date: Wed, 04 Jan 95 17:21:39 GMT
From: williams@vmark.co.uk (Pete Williams)

Chick Peas with Garlic and Green Chillies
—————————————–

Adapted from Madhur Jaffrey’s _Eastern Vegetarian Cooking_. These
quantities serve two, but you can easily double or quadruple them.

Ingredients:

4-6 cloves of garlic, crushed or minced
1/2 tsp cumin seeds
stock or sherry for sauteeing
1 Tbsp tomato paste, mixed with 3 Tbsp water
1 15-oz can chick peas, drained
1 medium-large potato, peeled and diced
1/2 cup water
1/2 tsp salt
1-2 fresh green chillies, chopped
1/2 tsp ground cumin
few drops lemon juice
cayenne pepper, if you like it hot….

Method:

Sautee the cumin seeds and garlic in stock or sherry for 2 mins, then add
the diluted tomato paste and cook for 1 minute longer. Then add the chick
peas, water, potato, salt, green chillies, ground cumin, and lemon juice. I
find that one green chilli makes this pleasantly spicy, but if you like it
hot, add cayenne pepper or chili powder at this stage. Simmer for 20 mins.
Serve with bread; I like pitta bread, but crusty bread or tortillas work
just as well.

Quickie Peach Cobbler

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits
Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
1 cup sugar
1 egg — beaten
3 large peaches — peeled/chopped
1 cup flour, all-purpose
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
pinch salt
1/2 cup walnuts — chopped

Preheat 325F. Cream butter and sugar. Add egg and beat well.
Add peaches. Sift together flour, soda, nutmeg, cinnamon, and
salt. Stir into peach mixutre. Pour batter into buttered 9-inch
square pan. Sprinkle nuts on top. Bake 35-40 min or until center
is set.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with ice cream or whipped cream.

NOTES : This recipe makes a crumb-cake type of cobbler versus
the pie dough type.

Title: Fat-Free Pineapple Upside-Down Cake
Categories: Desserts, Cakes, Low-fat
Yield: 1 servings

———————————-TOPPING———————————-
1/4 c Sugar, light brown, packed 7 ea Pineapple rings, canned,
2 T Corn syrup, light – well-drained
1 T Lemon juice 7 ea Cherries, Maraschino

————————————CAKE————————————
1 c Flour 2/3 c Milk, nonfat
1/4 c Cornstarch 2 ea Egg whites
1 1/2 ts Baking powder 1/3 c Corn syrup, light
1/2 ts Salt 1 ts Vanilla
1 c Sugar

TOPPING: Place brown sugar, corn syrup and lemon juice in 9-inch round
cake pan that has been sprayed with nonfat cooking spray. Stir to combine.
Place pan in 350-degree oven 3 minutes. Remove. Arrange pineapple rings
and cherries in pan. Set aside.

CAKE: Combine flour, cornstarch, baking powder and salt in large bowl.

: Combine sugar and milk in separate bowl, and with wire wisk or
fork mix together 1 minute. Add egg whites, corn syrup and vanilla and
stir until blended. Gradually stir into flour mixture until smooth.

: Spoon batter over pineapple. Bake at 350 degrees until wood pick
inserted in center comes out clean, 35 to 40 minutes. Immediately loosen
edges of cake from pan and invert onto serving platter.

Each of 8 servings contains about: 275 calories; 276 mg sodium; 0
cholesterol; 0 fat; 67 grams carbohydrates; 3 grams protein.

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