Title: Jalapeno Cream Sauce
Categories: Sauces Mexican
Servings: 4

1 ea Jalapeno Peppers; *
1 ea Clove Garlic; Finely Chopped
2 t Vegetable Oil
1/8 t Salt
1 x Pepper; Dash Of
—————————-QUICK CREME FRAICHE—————————-
1/3 c Whipping Cream
2/3 c Dairy Sour Cream

* Jalapeno peppers shoud be seeded and finely chopped. You should use no
more than 2 depending on how hot you want it.
————————————————————————–

Cook chile (s) and garlic in oil over low heat, stirring frequently, until
tender, about 4 minutes. Remove from heat; stir in remaining ingredients
including the creme fraiche.

Makes about 1 1/4 cups of sauce.

QUICK CREME FRAICHE:

Gradually stir whipping cream into sour cream. Cover and refrigerate up
to 48 hours.

—————————————————————————–

Title: Adriatic Spaghetti (Spaghetti Dell’adriatico)
Categories: Italian, Seafood, Ceideburg 2
Yield: 4 servings

1 sm Octopus (about 3 1/4 pounds)
1/2 c Olive oil
pn Rosemary
1 Bay leaf
pn Oregano
1 ts Cumin seeds
Chopped parsley
1 Green chili pepper chopped
1/2 lb Tomatoes, peeled and cut in
-strips
3 Cloves garlic, (inner buds
-removed), chopped
Salt and pepper
1 lb Spaghetti

The octopus must be very carefully washed and dried, and the mouth
removed. Cover the bottom of a saucepan with oil; add the rosemary,
bay leaf oregano, cumin seeds, parley, chili pepper, tomatoes and
chopped garlic. Place the octopus on top of this mixture and season
with salt and pepper. Cover the pot very tightly and simmer for about
45 minutes. Cook the spaghetti in plenty of boiling salted water
until it is ‘al dente’ (firm to the bite). Drain and turn onto a
warm serving dish. Mix the octopus sauce into the spaghetti. Serve
piping hot.

From “Feast of Italy”, translated from the Italian edition published
by Arnoldo Mondadori Editore, 1973. Consulting Chef, Giorgio Gioco.
Thomas Crowell, New York. ISBN 0-690-00059-6

Serves 4 to 6.

Posted by Stephen Ceideberg; September 7 1992.

MMMMM

ORANGE OR GRAPE BLOCKS

Recipe By :
Serving Size : 64 Preparation Time :0:00
Categories : Diabetic Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Orange juice
OR
1 c Unsweetened grape juice
1 c Water
4 tb Unflavored gelatin (4 pkg)
2 ts Vanilla

Pour 1 cup of fruit juice into a bowl. Sprinkle gelatin over top to
soften. Let stand 5 minutes.

Boil remaining 1 cup orange juice (or water). Stir into gelatin
mixture until it dissolves, about 3 minutes. Stir in vanilla.

Pour into a rinsed 8 inch square cake pan. Chill about 4 hours until
firm. Cut into 1 inch squares to serve.

2 squares ñ2 calories, 2 grams carbohydrate, 1 gram protein, 1++
Extra

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and
tested with white grape juice by Elizabeth Rodier, Feb 94.

– – – – – – – – – – – – – – – – – –

Title: MING SHRIMP WITH HOT SAUCE B1
Categories: Chinese, Fish, Main dish
Yield: 6 servings

18 lg Shrimp, peeled deveined
Salt pepper; to taste
1 Egg white
1/2 ts Cornstarch
2 c Oil
1 Garlic clove; chopped
1/2 c Diced onion
1 1/2 c Sliced water chestnuts
1/2 c Sliced mushrooms
Chopped scallions
Hot sauce (see recipe)

Marinate the shrimp in salt, pepper, egg white,
cornstarch for 30 minutes. Heat wok hot dry. Add
oil. When just beginning to smoke, add shrimp,
stirring quickly so that pieces separate. After 2
minutes, drain through colander or sieve, reserving
2-3 tbs. oil. Prepare the Hot Sauce. Return reserved
oil to wok. Add garlic onion, letting them brown
slightly. Add water chestnuts, mushrooms shrimp.
Blend in Hot Sauce flip contents of wok for 1-2
minutes or until everything is hot. Place on serving
platter sprinkle with chopped scallions.

Note: Flipping wok is better than stir-frying since
the food is not touched in any way.

Temperature (s): HOT Effort: EASY Time: 00:35 Source:
MING’S Comments: YORK ROAD; BALTIMORE Comments: WINE:
WAN FU

—–

Bacon Cheddar Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz pkt Hidden Valley Ranch Original
– Ranch Party Dip
1 pt sour cream
1/4 c bacon bits
1 c shredded cheddar cheese

Mix together and serve!

– – – – – – – – – – – – – – – – – –

Chinese Dry Marinade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Marinade
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Brown sugar
1 teaspoon Salt
3/4 teaspoon Ground tumeric
1/4 teaspoon Dry mustard
1 1/2 teaspoons Paprika
3/4 teaspoon Monosodium glutamate
1/4 teaspoon Celery seed

Combine ingredients and use for marinade for spare ribs and pork.

– – – – – – – – – – – – – – – – – –

Title: Shrimp Dip
Categories: Dips
Yield: 8 servings

1 pk Cream cheese, softened (3oz)
1 cn Shrimp (small can)
1/2 c Mayonnaise
1/2 pt Sour cream
1/2 c Chopped celery
1/2 c Chopped green onion
Juice from half a lemon

Mix together all ingredients. Serve with chips or crackers.

MMMMM

Swedish Meatballs

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 30 Preparation Time :0:00
Categories : Beef Pork/Ham
Veal Appetizer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup heavy cream
1/4 cup water
1/4 cup pork rinds — crushed
1/4 pound beef — ground
1/4 pound pork — ground
1/4 cup veal — ground
1 large onion — chopped fine
3 tablespoons butter
2 teaspoons seasoned salt
1/2 recipe Cream Sauce
nutmeg — for garnish
caraway seeds — for garnish

Mix cream and water together. Add crushed pork rinds and soak. Combine meats.
Saute onion in 1 T. butter until opaque. Mix cream mixture, meats, onion and
seasoned salt together. Roll and shape into 30 small balls. Brown meatballs
in 2 T. melted butter. Place cooked meatballs in warming or chafing dish to
keep warm. Make cream sauce and pour over meatballs. Garnish with nutmeg and
caraway seeds if desired.

– – – – – – – – – – – – – – – – – –

Per serving: 35 Calories; 3g Fat (79% calories from fat); 2g Protein; 0g
Carbohydrate; 11mg Cholesterol; 126mg Sodium

Serving Ideas : Make Cream Sauce recipe to pour over cooked meatballs.

NOTES : Total Grams- 16.3, Grams/meatball- 0.5

Title: Liquid Saffron
Categories: Saffron, Liquids
Yield: 6 servings

60 Saffron threads
1 ds Sugar (tiny dashes)
1/4 c Warm water

Sarron must be dry. If in doubt, warm in over a few minutes. Put
saffron and sugar grains in mortar and crush to powder. Add water to
mortar, rinse around thoroughly and pour into cup.

MMMMM

Date: Tue, 13 Jul 93 09:27:36 EDT
From: “Hayes Dorton, MPL Corp., HAYES@MTNET2.WVNET.EDU”

This is a modification of a recipe that originally
ran in Prevention magazine. I hope you like it as well as I did.

Black-Eyed Peas and Carrots with Basil Dressing

(The original recipe called for Tarragon, but I don’t like Tarragon, and so I
used Basil. However, if you like Tarragon, that is the herb originally called
for :-). )

1 1/3 cups dried black-eyed peas, soaked overnight
1 bay leaf
1 thick slice onion
1 sprig fresh basil
1 clove garlic, lightly crushed
1/4 c. + 1 1/2 Tbs. white-wine vinegar
3 1/2 Tbs. lemon juice
2 Tbs. minced fresh basil (or more, if you like basil)
1 Tbs. snipped chives
1/4 tsp. ground black pepper
2 cups diced carrots
1/2 cup diced green peppers
1/2 cup diced red onion

1. Drain the black-eyed peas and transfer them to a 3-quart saucepan. Add the
bay leaf, onion slice, basil sprig, and garlic. Add about 8 cups of cold
water. Bring to a boil. Simmer uncovered over medium heat, stirring
occasionally, for about 1 hour or until the peas are tender.

2. In a large bowl, whisk together the vinegar, lemon juice, minced fresh
basil, chives, and black pepper. Set aside.

3. While the peas are cooking, blanch the carrots in boiling water for 3
minutes, or until crisp. Drain and add to the bowl with the dressing. Stir
well and set aside.

4. When the peas are tender, drain and discard the bay leaf, onion, basil, and
garlic.

5. Combine peas and carrots and stir lightly to blend. Add the green peppers
and red onion. Toss well. Serve chilled or at room temperature.

Serves 6.