Title: CHINESE-STYLE BEEF
Categories: Chinese, Beef
Yield: 6 servings

1 1/4 lb Boneless top sirloin,
-trimmed of fat
1/2 ts Ground ginger
1 ts Sugar
3 tb Soy sauce
2 ts Cornstarch
1 tb Vegetable oil
1 c Water
3/4 c Quick-cooking long-grain
-rice
1 lb Fresh broccoli, trimmed, cut
-into 1-inch pieces

With a sharp knife, cut the steak diagonally across
the grain into thin slices. In a medium bowl, mix
together the ginger, sugar, soy sauce, and cornstarch.
Add the meat strips and toss to mix well. Let stand
for 5 to 10 minutes. In a 10-inch skillet, heat the
oil over high heat until hot. Add the meat mixture.
Cook, stirring, over high heat, until the meat loses
its redness, 5 to 5 minutes. Remove to a plate. Add
the water, rice, and broccoli to the skillet and heat
to boiling. reduce the heat to medium-low, cover, and
simmer for 5 to 6 minutes, or until the broccoli is
tender. Return the meat to the skillet and heat to
boiling, stirring often. Reduce the heat and simmer,
stirring, for 1 minute.

—–

Title: Trilobite Creole
Categories: cambrian, critters, extinct, seafood, weird
Yield: 6 servings

2 lb fresh trilobites*
1 qt water
1/2 c vegetable oil
3 md yellow onions; chopped
2 lg bell peppers (red, green or
-yellow); chopped
5 celery; chopped fine
10 lg tomatoes; peeled, seeded
2 ts salt
1 ts red pepper; ground
1/2 ts black pepper; ground
1/2 ts white pepper; ground
2 ts dried thyme
2 ts dried basil
1 1/2 ts sugar
5 ea bay leaf
1 c green onions; chopped
1 c parsley; chopped
1 ts tabasco sauce; or more to
-taste

*If trilobites are out of season or extinct in your area, shrimp or
crawfish may be substitued.

Peel and devein the trilobites. Place heads (if you still have them), and
peels in a small saucepan and add water. Bring to a slow boil over
medium-high heat and boil slowly for 15-20 minutes. Strain and discard the
heads and peels. Retain the stock.

Place the oil in a Dutch oven or other large, heavy pot and place over
medium-high heat. Add the onions, peppers and celery and saute, stirring
often, until the vegetables are very soft, about 45 minutes. Stir in the
tomatoes, salt, peppers, herbs, sugar and shrimp stock and return to
simmer. Reduce the heat to medium and let simmer for 2 hours, stirring
occasionally. This is your creole sauce and it can be prepared 1-2 days in
advance and stored in the ‘fridge. The flavors improve after sitting a
couple of days.

When you are ready to serve, return the sauce to a simmer and add the
trilobites. Cook until they turn pink, about 7 minutes. Stir in the green
onions and parsley and let cook for 1 minute more. Serve on rice.

Contributor: Roy Olsen
—–

5 lbs Keobasa sausage, sliced 2″ pieces
2 cups brown sugar
2 cups ketchup
4 oz whiskey

Mix sugar, ketchup and whiskey. In a crock pot, layer
with sausage, sauce, sausage, sauce etc. Cook overnight on low.

LEMON ROSETTE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs
1 c. evaporated milk
1 c. flour
1 Dash salt
2 tbsp. sugar
2 tsp. lemon extract

Beat eggs with a blender. Add milk; gradually add flour, salt,
sugar, and lemon extract. Batter will be smooth and creamy.
Refrigerate 1/2 hour. Heat oil to 365 degrees. Preheat rosette
iron by dipping into oil for 10 seconds. Drain slightly on paper
towel. Dip hot iron into batter. Dip iron back into hot oil and
let rosette drop into oil. Let brown on one side, turn and brown on
other side. Remove from oil, drain on paper towel. Sprinkle with
powdered sugar

– – – – – – – – – – – – – – – – – –

YUMMYCROCKPOT BARBECUE PORK

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Crockpot Ethnic
Vegetarian Vegan
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 boneless pork roast
15 whole cloves
1 large onion
1/2 cup water
1 bottle your favorite barbecue sauce 1
tsp.
sugar
Place onion slices into the bottom of a
large crockpot. Dot roast
with cloves — place roast in
crockpot along with the water. Cover and
cook
at least 8 hours (or
overnight). Take — remove cloves
roast from crockpot
and shred pork. Discard liquid and onions
from crockpot. Place shredded
pork — barbecue sauce and
sugar in crockpot and cover. Cook at
least 2 more
hours. Serve on toasted buns with slices
of fresh onion (if desired).
Eileen

– – – – – – – – – – – – – – – – – –

Title: Beer Batter Fried Veggies ‘N’ Things
Categories: Appetizers
Servings: 4

1 x Oil 1 ea Env. Golden Onion
Soup Mix
1 c Unbleached All-purpose Flour 1 t Baking Powder
2 ea Large Eggs 1/2 c Beer, Any regular Beer
1 T Prepared Mustard 1 x Vegies ‘n’ Things *

* Sugguested Veggies ‘n’ Things:
Use any of the following to equal 4 to 5 cups–broccoli florets,
cauliflowerets, sliced mushrooms, sliced zucchini or chilled spears
of mozzarella cheese.

—————————————————————————

In deep fat fryer, heat oil to 375 degrees F.

Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking
powder, eggs, mustard and beer until smooth and well belnded. Let batter
stand 10 minutes. Dip Sugguested Veggies ‘n’ Things into bater, then
carefully drop into hot oil. Fry, turning once, until golden brown; drain
on paper towels. Serve warm.

Makes about 4 cups vegies ‘n’ things.

—————————————————————————–

VELVET CORN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Peanut oil
4 Green onions, minced
1/2 ts Fresh ginger root, minced
3 c Chicken stock
1 c Canned cream-style corn
1/4 ts Salt
1/4 ts White pepper
1 t Sugar
1 tb Dry sherry
1/2 ts MSG (opt)
2 tb Cornstarch and
1/8 c Stock for cornstarch paste
2 Egg whites
1 tb Cooked Smithfield (or
Hickory-smoked) ham, minced

Wash corn in stock. Drain corn, reserving stock; chop
finely and return to stock. In a cup, mix cornstarch
and cold stock to make paste.

In heavy 2-quart saucepan, heat oil until hot. Saute
green onions ginger for about 30 seconds, stirring
constantly to avoid burning. Add stock corn; stir
bring to just under boil. Add salt, pepper sugar.
Simmer 15 minutes or until ready to serve. Just before
serving, turn up heat again to a bubbly boil. Dribble
in cornstarch paste until soup acquires a waxy
translucence. It should still be thin, but not
watery. Add sherry. Now beat egg white with a fork to
a light froth. Turn off heat. Quickly swirl in egg
whites. Pour into serving bowl. Garnish with ham.
Serve.

– – – – – – – – – – – – – – – – – –

2 tbsp canola oil
3 lbs coarsely ground chili meat
1 onion, chopped
5 cloves garlic, chopped
1 tbsp paprika
6 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 8-oz can tomato sauce
1 tsp salt
1 jalapeno pepper, chopped
1 tsp cayenne pepper

Heat oil in a large, deep pot; brown chili meat. Add onion and garlic. Mix
to blend and get the onion cooking. Add paprika, chili powder, cumin,
oregano, tomato sauce, and salt. Add a small amount of water, if desired.
Simmer, covered, for 1 1/2 hours. During last 30 minutes of cooking time,
add jalapeño and cayenne pepper. Serve garnished with chopped onion and
shredded cheddar cheese, if desired. Add pinto beans also, if desired;
simply add pinto beans to bowl before pouring in chili.

GF ALMOND COOKIES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Allergy Diabetic
Rice Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1/2 c Brown sugar, lightly packed
1 t Almond extract
1 Egg
1/2 c Rice flour
2 c Crispy Rice (crushed)
2 tb Chopped almonds

This is a special recipe made without gluten.

Crispy Rice is available from a food distributor or
health food shop.

Preheat oven to 350 F. Cream butter and sugar
together until light and fluffy. Add almond extract
and egg. Beat well. Stir in flour, Crispy Rice and
almonds. Shape into balls, 1″ in diameter and place
on ungreased baking sheet. Press with a floured fork
to flatten slightly. Bake for 12 to 15 minutes until
lightly browned.

Source: A Guide for the Diabetic Celiac, 1990 ISBN
0-921026-02-1 Canadian Celiac Assoc.

– – – – – – – – – – – – – – – – – –

Title: Fish Chowder
Categories: Diabetic, Main dish, Crockpot, Fish, Vegetables
Yield: 6 servings

1 lb Fish fillets; fresh or 1/2 c Celery; chopped with leaves
-frozen 1/3 c Catsup;
4 sl Bacon; 2 ts Worcestershire sause;
3/4 c Onion; chopped 1 ts Salt
16 oz Can tomatoes; 1/8 ts Thyme; dried
2 c Boiling water 1/8 ts Marjoram;
1 c Potatoes; raw diced 1 tb Parsley; minced, fresh
1/2 c Carrot; diced

Thaw fish fillets if frozen. Remove bones and skin from fish; cut
fish into 1-inch pieces. Cut bacon into 1/2-inch pieces. In a large
saucepan over moderate heat, fry bacon until crisp, turning
freguently. Add onion, and cook and stir over moderate heat until
tender and translucent. Cut tomatoes into bit-sized piece. Add
tomatoes, tomato liquid from can, and all remaining ingredients
except the fish and the parsley to the onions. Bring to a boil;
reduce heat to low, cover, and simmer for about 45 minutes. Add
fish; cover and simmer for another 10 to 12 minutes, until fish
flakes and is tender. Garnish each serving with a sprinkle of parsley.

Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGES CHO: 14g; PRO: 22g; FAT: 8g; CAL: 213;
Low-sodium diets: Omit salt. Omit bacon. Use unsalted cannned
tomatoes and low-sodium catsup

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.D. and Katarine Middleton.

MMMMM