Title: Klipfish (Klipfisk)
Categories: Danish, Seafood, Ceideburg 2
Yield: 1 servings

1 Text Only

Now watch this sleight of culinary hand as I effortlessly slip across
national boundaries and across hemispheres to inextricably link the
cuisines of Denmark and Mexico.

Klipfish is salted dried cod, and Danish klipfish is so good that
large quantities of it are exported to Spain, where “bacalao”, as it
is called there, is much appreciated.

Cut 2 lbs. of fish in pieces and soak for 24 hours in lukewarm water
(or milk, if desired) with a teaspoon of soda. Take up the fish, cut
off the fins, and scrape the skin. Put over the fire in cold water
without salt and cook for half an hour until quite tender.

Serve on a hot platter garnished with parsley and with boiled
potatoes, melted butter, mustard sauce and a dish of diced, hard
boiled eggs (figure one egg per person).

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

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Title: Korean Bbq Tofu
Categories: Veg-cook, Sept.
Yield: 1 servings

1/2 c Soy sauce
5 6 T sugar or sweetener
2 t Dry mustard
4 Cloves garlic or 1/2 tsp
Garlic powder
2 t Onion powder

a little water

Cut tofu in strips 1/2 inch thick and marinate, then fry and garnish with
vegetables of your choice. I like to cut tofu in squares and throw in a
vegetable stir-fry. Enjoy! –

From: lagst17+@pitt.edu (Lynne A Gelston). rfvc Digest V94 Issue #200
Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV. 1-1 1/2 lbs firm tofu marinate for at least 2 hours
in (overnight is best):

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Title: Tahini Milk
Categories: Beverages, Milk
Yield: 2 cups

1 c Water, ice cold
1/4 c Tahini (sesame seed paste)
1/2 t Vanilla (opt)
1 t Sweetener (opt)

Blend well in a blender. Good for baking. Yields 1 1/2 cups.

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Title: DIATETIC CREAM CHEESE BALLS
Categories: Diabetic, Candies, Chocolate
Yield: 1 servings

1 pk (8 0z. size) cream cheese
3/4 c Finely chopped pecans
-Milkcote or whitecoat
-chocolate

Cream the cream cheese and add pecans. Chill until cheese will form
balls. Dip balls into melted whitecoat or milkcote chocolate coating.
Makes about 25 balls. Source: Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

From: Jeffrey Dean Date: 11-18-93

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French Onion Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoon Butter
2 Tablespoon Vegetable oil
2 Pound Onions (about 7 cups) — thinly sliced (about
Vidalia are best
1 Teaspoon Salt
3 Tablespoon Flour
2 Quart Beef stock, fresh or canned
CROUTES
12 sl 1″ thick French bread
2 Teaspoon Olive oil
1 Garlic clove — cut
1 Cup Imported Swiss — freshly
-grated OR combination of
-Jack and Parmesan or your choice

In a heavy 4-5 qt saucepan or soup kettle, melt the butter with the oil
over a moderate heat. Stir in the onions and salt and cook uncovered over
low heat, stirring occasionally for 20-30 minutes, or until the onions are
a rich golden brown. Sprinkle flour over onions and cook, stirring, for 2-3
minutes. Remove the pan from the heat. In a separate saucepan, bring the
stock to a simmer, then stir the hot stock into the onions. Return the soup
to low heat and simmer, partially covered, for another 30-40 minutes,
occasionally skimming off the fat. Taste for
seasoning and add salt and pepper as needed.
CROTES: While the soup simmers, make the crotes. Preheat the oven to 325°.
Spread the slices of bread in one layer on a baking sheet and bake for 15
minutes. With a pastry brush, lightly coat both sides of each slice with
olice oil. Then turn the slices.
To serve, place the crotes in a large tureen or individual soup bowls and
ladle the soup over them. Pass the grated cheese seperately.
Alternative: To make onion soup gratine, preheat the oven to 375F. Ladle
the soup into an ovenproof tureen or individual soup bowls, top with
crotes, and spread the grated cheese on top. Sprinkle the cheese with a
little melted butter or olive oil. Bake.

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Per serving: 135 Calories; 14g Fat (89% calories from fat); 1g Protein; 3g
Carbohydrate; 20mg Cholesterol; 433mg Sodium

Title: Raisin Buglur Pilaf
Categories: Diabetic, Nuts/grains, Vegetarian, Side dishes
Yield: 4 nice folks

2/3 c Bulgur 1/8 ts Salt;
2/3 c Boiling water; 1/8 ts Ground cumin;
2 tb Golden pr dark raisins;

Place bulgur in a medium-size bowl and cover with boiling water. Add
remaining ingredients and stir to combine. Let stand 30 minutes until
water is absorbed. Fluff and serve warm.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE CAL: 89; CHO: 0mg;
CAR; 3g; SOD: 57mg; FAT: 0g;

Source: Light Easy Diabetic Cusisine by Betty Marks

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ARTICHOKE BISQUE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tb Flour
16 oz Butter
6 c Beef Stock
2 Ribs Celery – finely chopped
3 lg Onions – finely chopped
1 bn Green Onions – finely
-chopped
2 Bay Leaves
1/4 ts Thyme
2 Clove Garlic – minced
2 cn Artichoke Hearts – (2 14-oz.
-cans) (UNDRAINED)
Salt and black pepper – to
-taste
1/4 ts Tabasco
1 c White Wine – dry
4 oz Light Cream
2 tb Parsley – minced

Melt the butter in a heavy pot and add the flour. Over
a low heat cook for 5 minutes, stirring constantly.
Slowly add the stock and when well mixed, add the
celery, onions, greeen onions, bay leaves, thyme and
garlic. Let this simmer for 45 minutes.

Chop the artichoke hearts fairly fine and then add to
the pot along with the artichoke water. Cook at a low
simmer for another 30 minutes. Add salt and pepper to
taste, the Tabasco, wine and cream and bring to a
simmer. Do NOT boil. The bisque is now ready to serve.

Sprinkle a bit of parsley over the bisque in each
plate. With a slice of French bread, it’s a Creole
treat for your bon appetit.

Recipe from Leon E. Soniat in his “Creole Kitchen”
column in the Times-Picayune.

Posted by Michelle Bass. Courtesy of Fred Peters.

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MILANGE OF THE LILY FAMILY AND ANDOUILLE SAUSAGE SOUP

Recipe By :ESSENCE OF EMERIL SHOW #EE2416
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup olive oil
1/2 cup flour
2 cups julienned yellow onion
2 cups julienned white onions
2 cups julienned red onions
8 pearl onions, — peeled
1 pound Andouille sausage, — cut into 1-inch pieces
2 tablespoons minced shallots
2 tablespoons minced garlic
1 leek, white part only, — julienned
3 bay leaves
1 tablespoons chopped fresh thyme
Salt and pepper
Pinch of cayenne pepper
2 1/2 quarts chicken stock
1 cup grated Parmigiano-Reggiano cheese
1/2 cup chopped green onions
2 cups cubed French bread, fried in olive oil — until=
golden b
1/4 cup grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped parsley

In a large saucepan, combine the olive oil and flour. Stirring constantly
cook for about 10 minutes for a blond roux. Stir in the onions and cook for
about 10 minutes or until the onions are golden. Add the andouille,
shallots, garlic, leeks, bay leaves, and thyme. Season with salt, pepper,
and cayenne. Stir in the broth and bring the liquid up to a boil and reduce
to a simmer. Simmer the soup for about 1 hour. Skim the soup occasionally
to remove any fat that rises to the top. Remove the bay leaves. Stir in the
grated cheese and green onions. Ladle the soup in a shallow bowl. Garnish
the soup with the croutons, cheese, and parsley.

Yield: 8 servings

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Title: MAPLE MOUSSE
Categories: Desserts
Yield: 1 batch

1 Envelope plain gelatin
1/4 c Cold water
4 Eggs, separated
1 c Real maple syrup
1/4 ts Cream of tartar
2 c Of whipped cream

Soften gelatin in cold water. Beat 4 egg yolks until frothy. Add maple
syrup. Mix well. Add gelatin. Pour into saucepan. Let cook over very
low heat, stirring constantly, for about 10 min. (Should be quite thick).
Cool. Beat egg whites; add cream of tartar and beat until stiff peaks
form. Fold together gelatin mixture, egg whites, and whipped cream. Spoon
into dessert dishes and serve. May be sprinkled with nuts if desired.

Source: Amish Cooking in Quilt Country TV show Typed by: Melissa Mierau

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Title: Carrot Casserole
Categories: Diabetic, Side dishes, Casseroles, Vegetables
Yield: 1 casserole

2 cn Carrots; diced/shoestring 1 sm Bag of potato chips;
1 cn Cream of Mushrooms soup; -crushed
1/2 Onion; finely chopped

Alternate layers of carrots with soup and onion mixture in greased
1-quart casserole. Bake 325 degrees for 20 to 25 minutes or until
thoroughly heated. Just before removing from oven, sprinkle with
crushed potato chips and brown slightly.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
NANCY O’BRION NOTES:
(What I would do, becauce I LIKE mushrooms, I would just add some
fresh mushrooms instead of cream of mushroom soup and even the bag of
potato chips could be done away with. Depends on what it what kind
they are.)

Source: Southern Living, Our Best Recipes by Lena Sturges

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