Title: Chinese Cabbage Salad
Categories: salads
Yield: 8 servings

1 Napa cabbage; chopped
6 green onions; chopped
1/2 c butter
2 pk ramen noodles
1/4 c slivered almonds
1/2 c raw sesame seeds
1 c canola oil
1/2 c cider vinegar
2 ts soy sauce

Combine cabbage and green onions in large bowl and set aside. Melt butter
in skillet over medium heat. Crush noodles (do not use seasoning packets),
and add to skillet along with almonds and sesame seeds. Cook, stirring
constantly, until nuts and seeds are tan in color. Remove from heat and set
aside.

In a small bowl, combine oil, sugar, vinegar and soy sauce. Blend well and
keep at room temperature. About 1/2 hour before serving, mix all salad and
dressing ingredients together in a large bowl and chill until serving.

Makes about 14 cups, or 8 servings of 1 3/4 cups each.

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Per serving: 405 Calories; 41g Fat (88% calories from fat); 3g Protein; 10g
Carbohydrate; 31mg Cholesterol; 203mg Sodium

NOTES : See recipe: Reduced Fat Chinese Cabbage Salad for a lighter version

Contributor: reader in San Antonio Express Newspaper 6/12/96
Preparation Time: 0:00
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Scottish Shortbread

Recipe By : Cooking Live Show #CL8898
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound best unsalted butter
1/2 cup superfine sugar
2 1/2 cups all-purpose flour

Preheat the oven to 325 degrees. Place butter in mixer and beat with paddle unt
il soft and light. Beat in sugar in a stream and continue beating 5 to 10 minut
es until the mixture is very light and whitened. Stir in the flour by hand unti
l it absorbed, no
more or the dough will toughen.

Scrape the dough onto a floured surface and flour the dough with pinches of flo
ur. Press the dough out with your hands, then roll over once or twice very gent
ly with a rolling pin until the dough is about 1/2-inch thick. Cut the dough wi
th floured cutter
s and transfer the cut pieces to a paper lined pan.

Bake the shortbread for about 15 minutes until it is very lightly colored. Cool
the shortbread on a rack.

To use a shortbread mold to shape, press the mold into the floured dough and cu
t around it. Transfer the cut and molded dough to a paper lined pan and chill a
bout 1 hour until firm. Bake as above.

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VERMONT SPINACH SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Spinach
1 sm Bermuda onion — sliced
1/4 c Celery — diced
1/4 c Olive oil
2 tb Tarragon vinegar
1 1/2 ts Salt
1 sm Clove of garlic — pressed
1/4 ts Ground pepper
1/4 ts Monosodium glutamate
– optional
4 Eggs — hard-cooked, diced

Tear spinach into bite size pieces, arange in salad bowl. Add onion
and celery. Chill. Toss spinach mixture with oil until leaves are
well coated. Combine vinegar, salt, garlic, pepper and msg, blending
well. Pour over spinach mixture, add eggs. Toss well, serve
immediatley.

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Title: THAI FISH CURRY VMXV03A
Categories: Thai, Seafood, Rice
Yield: 2 servings

1/3 c Finely chopped onion
2 tb Mncd frsh cilantro stems
2 tb Mncd frsh lemongrass
(frm bottom 6″ of stalk)
1 tb Turmeric
1 tb Mncd fresh ginger
1 tb Ground cumin
3 Lge garlic clvs, halved
3/4 ts Dried crushed red pepper
1 tb Vegetable oi
3/4 lb 1 1/2″ thick sea bass
Fillets, cut in 3″ pieces
1 c Cnd unswtnd coconut milk
2/3 c Bottled clam juice
Minced fresh cilantro
Freshly cooked rice

Blend first 8 ingredients in processor to dry paste,
stopping frequently to scrape down sides of work bowl.
(Paste can be prepared 3 days ahead. Cover and chill.)
Heat oil in medium nonstick skillet over med-high
heat. Add 2 rounded T spice paste; stir 1 minute. Add
fish and cook 2 minutes, turning occasionally with
tongs. Add coconut milk and clam juice and simmer
until fish is cooked through, turning occasionally,
about 6 minutes. Transfer fish to plate. Boil liquid
until reduced to thick sauce, about 8 minutes. Season
with salt. Return fish to sauce and heat through.
Sprinkle with cilantro. Serve over rice.
From Bon Appetit, June, 1992. MM format by Mike Kean.

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BRAN MUFFINS (MCDONALD’S)

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Pasta Meats
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Buttermilk
3 Eggs
1/3 c Oil
1 1/2 ts Baking soda
1 1/2 ts Baking powder
1 t Salt
1 t Vanilla
1 c Sugar
3 c Bran flakes — slightly
Crush
3 c All-purpose flour

Put first ingredients through blender on high speed 20
seconds. Pour into bowl and beat in remaining
ingredients at low speed of mixer until completely
mixed. Cover and refrigerate 24 hours. Fill greased
muffin well almost full and bake 400~ 20 to 25 minutes
or until cracked on top and a toothpick inserted in
center comes out clean. 1 tb plumped raisinscan be
added to each well of batter before baking. Source:
Gloria Pitzer’s Secret Recipes Newsletter.

Recipe By :

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Title: Fresh Fruit Medley
Categories: Diabetic, Fruits, Desserts
Yield: 4 servings

1 sm Apple; peeled and diced 2 tb Part-skin ricotta cheese:
12 md Size bananas; sliced 1/8 ts Ground ginger;
1 sm Orange; sectioned 1/8 ts Ground cinnamon;
1/2 c Seedless grapes; 1/2 ts Pure vanilla extract;
1 tb Frozen orange juice; 1/2 ts Pure vanilla extract;
-concentrate; 4 Walnut halves;
1/4 c Low-fat yogurt;

Place all fruit in a bowl and mix in frozen orange juice concentrate.
In a blender, combine yogurt, ricotta, ginger, cinnamon and vanilla.
Portion the friut into dessert bowls, top each with yogurt-ricotta
sauce and garnish with a walnut half.

Other fruits may be substituted, such as melon, kiwifruit,
strawberries, blueberries, pears, or pineapple. The fruit medley may
also be served without topping.
Food Exchange per serving: 1 FRUIT EXCHANGE + 1/2 FAT EXCHANGE; CAL:
87; CHO: 2mg; CAR: 17g; PRO: 2g; SOD: 20mg; FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Title: Pancho’s Beef Stick Limas
Categories: Vegetables
Yield: 1 recipes

1 lb Dried lima beans
1 md Onion, chopped
1 md Bell pepper, chopped
1/2 c Diced celery
1/3 c Cooking oil
1/2 lb Beef summer sausage
-cut into 1/4″ cubes
1 cn (1 lb.) tomatoes, chopped
-reserve juices
2 ts Crushed oregano
2 ts Chili powder
1 ts Dry mustard
3 tb Light brown sugar
1/4 lb Cheddar cheese, shredded

Soak limas overnight in cold water. Next day: Wash
limas and place in a 4 qt. kettle. Cover w/ water and
bring to a full boil. Reduce heat to simmer and
continue cooking until beans are nearly tender. Set
beans aside and do not pour off bean liquid. In a
med. skillet, saute onion, bell pepper, and celery in
oil until crisp tender. Add cubed beef stick and stir
fry for about 3 minutes. Next add tomatoes and juice,
oregano, chili powder, mustard, sugar, salt and pepper
to taste. Simmer about 5 min to make a rich sauce.
Pour lima beans and liquid and tomato mixture into a
well buttered 3 qt. casserole or Dutch oven. Stir to
blend. Bake 2 hours, uncovered in a 275 degree oven.
Add water periodically if needed. Cover with cheese
and return to oven until cheese is melted.

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Arepas Jenesanences (Corn Bread Jenesanen Sty

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Columbian
Venezuelan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Basic arepa dough
1 c Muenster cheese — grated
2 Egg yolks
Butter — softened
4 tbsp Butter — softened

Recipe by: Denver Post – Vista Magazine Knead dough with egg yolks, butter
and cheese until smooth. Shape to 4-inch discs and cook on a lightly
greased griddle until crusty on both sides. Serve hot, spread with butter.
If desired, 1 tablespoon of grated cheese can be sandwiched between 2 very
thin rounds of dough before cooking.

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Title: RHUBARB BREAD PUDDING
Categories: Desserts
Yield: 4 servings

4 Bread slices 3/4 ts Cinnamon
3 tb Butter 3 c Rhubarb; 1″ pieces
1/2 c Sugar; granulated

Spread each slice of bread with 1 tsp of butter. Cut buttered bread into
1/2″ cubes. Combine sugar and cinnamon. Arrange half of rhubarb in bottom
of greased 8″ baking dish. Top with half of bread cubes and half of sugar
mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for
20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned.

—–

Spinach Noodle Casserole

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:30
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8 oz pkg broad no-egg noodles — (8 oz)
3 tbsps butter
2 tbsps unbleached flour
1 c skim milk — scalded
1/2 tsp salt
1/2 tsp paprika
1/4 tsp black pepper
1/8 tsp nutmeg
2 10 oz pkgs frozen spinach — cooked/drained
1/2 lb Swiss cheese — shredded

Cook noodles according to packaged directions until just tender; drain an
d rinse. In saucepan, melt butter; stir in flour and cook, stirring, one
minute. Gradually add milk and bring to a boil. Cook until thick, stir
ring constantly. Add seasonings and spinach. Stir and remove from heat.
In greased baking dish, arrange half of noodles, and sprinkle with half
of cheese; spoon spinach mixture over cheese. Add another layer of noodl
es and sprinkle with rest of cheese. Cover, and bake at 400 degrees for
15 minutes. Remove cover and bake 15 minutes more.

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