ROASTED GARLIC PUREE DIP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg Heads fresh garlic
2 pk 8 oz. ea cream cheese
4 oz Blue cheese
3/4 c Milk
2 ts Chopped fresh parsley

Remove outer convering on garlic. Do not peel or
separate the cloves. Place each garlic head on a large
square of heavy aluminum foil. Fold up the foil, so
the cloves are completely wrapped. Bake for 1 hour at
350 degrees. Remove garlic from oven and cool for 10
minutes. Separate cloves and squeeze cloves to remove
cooked garlic. Discard skins. In food processor, mix
cheeses, milk and garlic until smooth. Place in
serving dish. Sprinkle with parsley. Serve as a dip
with crudites (mixed vegetables) for dipping. Makes 5
cups.

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Black Bean-Goat Cheese Enchiladas (with Mango Relish)

Recipe By : Stephan Pyles in __The New Texas Cuisine__
Serving Size : 4 Preparation Time :0:00
Categories : Beans and Legumes Cheese
Luncheon Main Dishes
Southwestern Texas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Sauce—
1 cup chicken stock
10 tomatillos (husked) — rinsed and chopped
4 cloves garlic
1 cup onions — chopped
2 serrano chiles — seeded and chopped
2 tablespoons fresh cilantro — chopped
salt — to taste
—Filling—
1/4 cup chicken stock
2 cups black beans — cooked
1 clove garlic — minced
2 serrano chiles — seeded and minced
1/2 cup mango or papaya — diced
4 scallions (white part only) — thinly sliced
1/2 cup corn kernels — roasted
8 ounces fresh goat cheese — crumbled
salt — to taste
Vegetable oil — to soften tortillas
8 corn tortillas
1 cup Mango Relish (separate recipe)

Preheat the oven to 350 degrees F.

To make the sauce, in a saucepan, cook the chicken stock, tomatillos, garlic
cloves, onions, and serranos over medium-high heat for 10 minutes, stirring
frequently. Transfer the mixture to a blender, add the cilantro, and puree
until smooth. Season with salt and set aside.

To make the filling, in another saucepan, bring all the filling ingredients
except the cheese and salt to a boil. Remove from the heat, whisk in 4 ounces
of the goat cheese, and season with salt. Deep warm.

Pour enough of the oil in a skillet to come 1/2 inch up the sides. Over
medium heat, bring the oil to 350 degrees F. or just smoking. (CAUTION: Do
This Very Carefully–This is VERY, VERY HOT–) Submerge the tortillas in the
oil one by one for 5 seconds each to soften. Drain the tortillas on paper
towels and keep warm: do not stack the tortillas.

To assemble the enchiladas, divide the black bean-goat cheese mixture evenly
among the tortillas, spreading evenly down the middle. Roll up the tortillas
and place seam side down on a baking sheet or in an ovenproof baking dish,
placing them snugly together. Pour the reserved tomatillo sauce over the
enchiladas, and top with the remaining 4 ounces of the goat cheese. Cover
with foil and bake in the oven for 10 minutes. Serve 2 enchiladas per plate,
together with Mango Relish (separate recipe).

Chef’s Notes: This recipe is included by chef Stephan Pyles in his cookbook
__The New Texas Cuisine__, Doubleday, 1993, ($35.00).

The chef states: “This recipe was published in _Parade_ magazine in 1987 in
an article commissioned by my friend Sheila Lukins… Although at first glance
this combination may not seem very Texan, one only has to realize that the
Gulf Coast is subtropical and that some of the best goat cheese in the country
is made here in Dallas by the Mozzarella Company.” (He’s right!)

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NOTES : “Black beans, goat cheese, and mango have become a popular combination
in the new Texas cooking, and once you’ve tasted these enchiladas, you’ll
understand the appeal” says Chef Pyles of Star Canyon in Dallas, Texas.

CROCKPOT TERIYAKI STEAK

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Boneless chuck steak
2 tb Oil
1 t Ground ginger
1/2 c Soy sauce
1 tb Sugar
1 Clove garlic crushed

Cut steak into 1/8-inch thick slices. Combine remaining ingredients
in a small bowl. Place meat in a crock-pot. Pour sauce over. Cover
and cook on low for 6 to 8 hours. Serve with rice…. Makes 5-6
servings…

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Date: Wed, 14 Sep 94 13:36:26 EDT
From: flaminio@ed8200.ped.pto.ford.com

Dill / Lima Bean Rice
=======================

Somebody asked about cooking basmatti rice so it isn’t sticky. I use a method
that results in perfect rice every time. I cook it in a non-stick pot on the
stove, not in a rice cooker:

First, be sure to rinse the rice with cold water until most of the starch is
removed and the water pours off pretty clear. Then, add enough water to cover
the rice and boil for about 7 minutes. Test the rice by biting into a few
grains…it should be firm, but not crunchy. Be sure not to over-cook the rice
at this stage (it’s better to have it a little under-cooked).

Drain in a colander and rinse the rice with about 2-3 cups fresh water.

Put the rice back in the pot and steam with the lid on for 30-40 mins. over
low heat. The rice will develop a nice crunchy bottom that’s delicious (eat
this first so it doesn’t get soggy!)

After you drain the rice in the colander, add 1 bunch chopped dill and 1 box
frozen baby lima beans. Mix it all together and return to the pot to steam
as described above. (Again, this is for about 6 cups cooked rice.)

Diabetic Jam-Using glycerine-Firm Fruit

Recipe By : Marguerite Patten’s Jams, Pickles and Jellies
Serving Size : 1 Preparation Time :0:45
Categories : Diabetic Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds firm fruit — see note
3/4 pint water
2 pints glycerin
45 saccharin tablets

1.Simmer fruit with water until soft.
2. Remove as many of the stones as possible, with a perforated spoon.
3. Add the sacharin tablets with glycerine
4. Boil until the jam thickens.
5. Pour into small jars with firmly fitting tops and seal down.

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NOTES : (*) e.g. plums, damsons, gooseberries
This jam will keep better because of the gycerine content.

Title: Puffy Omelet Squares
Categories: Low-cal Eggs
Servings: 4

6 x Egg yolks 1/2 t Onion powder
1/4 t Salt 1/8 t Pepper
6 x Egg Whites 14 1/2 oz Can stewed Tomatoes,
cut up
1/2 x Med Zucchini * 1/8 t Pepper

* 1/2 of a medium zucchini, quartered lengthwise and sliced (1/2 cup)

Spray an 8x8x2″ baking dish with Pam, set aside. For omelet, beat egg
yolks, onion powder, salt, and 1/8 t pepper about 4 minutes or till thick
and lemon colored; set aside. Beat egg whites till soft peaks form (tips
fall over); fold into egg yolks.
Spread egg mixture evenly into prepared dish. Bake in 350 deg F oven for
22-25 minutes or till a knife inserted near the center comes out clean.
Meanwhile, for sauce combine undrained tomatoes, zucchini, and 1/8 t
pepper Put in saucepan, bring to boiling; reduce heat. Cover and simmer
about 5 minutes or till zucchini is tender. Simmer, uncovered, for 10-12
minutes more or to desired consistency. To serve, cut omelet into
quarters; top with sauce.
***********************************************************
Per serving: 144 calories, 10 g protein, 7 g carbohydrates, 9 g fat, 411
mg cholesterol, 395 mg sodium, 392 mg potassium.

—————————————————————————–

Title: NEIMAN MARCUS $250 COOKIE
Categories: Cookies, Desserts
Yield: 30 servings

2 c Butter or margarine
2 c Granulated sugar
2 c Brown sugar
4 Eggs
2 t Vanilla
4 c Flour
3 c Ground oatmeal (fine powder)
1 t Salt
2 t Baking powder
2 t Baking soda
24 oz Chocolate chips
1 8 oz hershey bar, grated
3 c Chopped nuts

Cream butter with white and brown sugar. Add eggs
and vanilla. Blend together with flour, oatmeal, salt,
baking powder and baking soda. Add chocolate chips,
candy and nuts. Roll into balls and place 2 inches
apart on cookie sheet. Bake for 6 minutes in 375
degree oven. Recipe can be halved. Makes 100-150
cookies. Note: Supposedly, Neiman Marcus charges $250
for this recipe. However, let it be known that’s
not the case.

—–

Chilled Strawberry Soup #1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pt. strawberries
1/2 C. white wine
1 Tsp. grated lemon peel
1/2 C. sugar
2 Tbsp. lemon juice

Hull strawberries. Slice 3 berries; set aside. In
covered blender container at medium speed, blend whole berries
and remaining ingredients until smooth. Cover and refrigerate
until well chilled. Serve soup in chilled soup bowls or cups,
garnished with reserved sliced strawberries.

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Title: Tex-Mex Corn Soup
Categories: Diabetic, Mexican, Soups, Crockpot, Main dish
Yield: 8 servings

1 tb Margarine
1/2 c Onion; chopped
1 c Sweet red pepper
1 ts Red pepper flakes;
4 c Chicken broth
17 oz Creamed corn; included
-liquid
16 oz Whole Kernel corn; including
-liquid
1/4 ts Salt
1/4 ts Ground white pepper; fresh

Melt margarine in a large saucepan; saute onion and sweet pepper with
red pepper flakes until tender, stirring occasionally, about 2
minutes. Sir in chicken broth and both cans of corn. Continue cooking
until the is very hot. Add salt and pepper and serve immediately.

Food exchanges per serving 2 STARCH EXCHANGES + 1 FAT EXCHANGE CHO:
31g; PRO: 6g; FAT: 8g; CAL: 205; Low-sodium diets: Omit salt and
substitute unsalted broth and cannned vegetables.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via

MMMMM

FILE’ GUMBO LAFAYETTE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Fish
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Okra,frozen,sliced (10 oz.)
1/3 c Beef Frye drippings
1 c Green onions w/tops,chopped
1 c Celery, diced
1 Clove garlic, minced
1/4 c Flour
2 c Hot water
1 cn Stewed tomatoes (16 oz.)
Salt to taste
1/4 ts Pepper
1 Bay leaf
Tabasco to taste
1 cn Salmon (15 1/2 oz.)
1 d File’ or to taste
1 1/3 c Cooked rice

Thaw okra and saute in Beef-Frye drippings or veg.
shortening for 10 min. stirring occasionally. Add
onions, celery, and garlic and cook abt. 5 min. more.
Stir in flour. Add hot water, stirring constantly,
and cook until slightly thickened. Add tomatoes, salt,
pepper, and by leaf and cover. Simmer for additional
20 min. on low heat. Remove bay leaf and add Tabasco
sauce. De-bone and skin salmon and add to gumbo. Heat
thoroughly. Add dash of file’ just before serving.
Serve in soup bowls or plates over hot cooked rice.

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