Title: Baked Sandwiches
Categories: Diabetic, Sandwiches, Low-fat/cal
Yield: 12 servings

1 1/4 c Water at 110 to 115 F 1 1/2 lb Lean ground beef
2 1/4 ts Quick-rise yeast (1 pkg) 1/2 c Chopped onions
2 c All-purpose flour 1 c Tomato sauce
1 ts Salt 1/4 c Catsup
1 Egg 1 ts Garlic salt
2 tb Vegetable oil 1/2 ts Leaf oregano
1 1/2 c Graham flour 1 pn Pepper
FILLING

May be frozen. Defrost in the fridge, on the way to a picnic or in
the microwave if you want them in a hurry.

Combine water and yeast in mixer bowl and let stand 5 minutes. Add
all purpose flour and mix at medium speed for another 4 minutes. Turn
the dough out onto a lightly floured board and knead a few times,
form into a ball and place in a well-greased mixing bowl. Turn the
ball over to grease the top, cover with a cloth and let stand at room
temperature to rise until doubled in volume.

While the dough is rising, cook the meat and onions over medium heat,
stirring frequently, until the onions are soft and the meat is
browned. Drain. Discard fat and juice, return meat and onions to the
pan. Add tomato sauce, catsup, seasoning and cook over medium heat
until the meat is dry with no noticeable liquid. Set meat mixture
aside to cool until dough is ready.

After the dough has doubled in volume, transfer it to a lightly
floured working surface. Knead lightly. Form into a roll and cut
into 12 equal portions. Form each portion into a little ball, cover
with a cloth and let rest for 10 minutes.

Roll each ball out to form a circle 5 to 6 inches across. Put about
1/4 cup of the meat mixture in the center of the circle. Pull the
dough up around the filling and press together at the top. Place on
a well greased cookie sheet, cover with a cloth and let stand about
30 to 40 minutes at room temperature or until doubled in volume. Bake
at 350 F for 40 to 45 minutes or until lightly browned and firm.
Serve hot, using 1 sandwich per serving, or refrigerate or freeze to
be used later.

1 sandwich – 293 cal, 2 bread, 2 lean meat exchanges 27 grams
carbohydrate, 21 grams protein, 9 grams fat, 574 mg sodium.

Low-sodium diets: Omit salt garlic salt. Use low-sodium tomato
sauce and catsup and 1/4 ts powdered garlic. Low-cholesterol diets:
Omit egg. Use 2 egg whites or 1/4 cup liquid egg substitute.

Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987
Shared but not tested by Elizabeth Rodier, Dec 93

MMMMM

Title: Cold Noodles in Spicy Peanut Sauce
Categories: Entrees, Chinese, Pasta, Usenet
Yield: 4 Servings

2 tb Garlic, minced (fresh)
3 tb Coriander, minced
-(fresh)
1/2 c Peanut butter
5 oz Soy sauce, light
5 tb Sugar
Rice wine (between
-1/2 t to 1 T)
1 tb Hot bean paste
-(up to 2 T)
1 tb Sesame oil
1 lb Lo mein noodles (other
-noodles will do,
-such as ramen noodles,
-or even spaghetti)

Cook the lo mein according to directions. Let cool. Mix the rest of the
ingredients. Peanut butter doesn’t mix very well, so for a few minutes
you’ll think you’ve made a mistake. Don’t worry, just keep stirring until
it’s smooth. Add the sauce to the noodles.

Hot bean sauce also goes by the name Szechuan bean sauce etc. This is the
main “spicy” ingredient and should be handled with care. Vary this
ingredient to taste. This recipe is probably very good without it. It’s
also quite good served when the noodles are still hot.

NOTES:

* Mildly spicy cold noodles — I first had this at Brandy Ho’s in
Chinatown, San Francisco. I forget where I found the recipe.

: Difficulty: easy.
: Time: 10 minutes preparation, 5 minutes cooking.
: Precision: no need to measure.

: Edward Falk
: Sun Microsystems, Mountain View, California, USA
: falk@sun.com sun!falk

: Copyright (C) 1986 USENET Community Trust

—–

Title: Horseradish Sauce
Categories: Sauces
Servings: 4

1 1/2 c Mayonnaise
1/4 c Horseradish; Prepared
2 tb Light Corn Syrup Or Honey
2 tb Dry Sherry; OR
2 tb Tarragon Vinegar
2 ts Mustard; Prepared
1/4 ts Hot Pepper Sauce
1/8 ts Salt

Mix all the ingredients together in a small bowl and chill. Serve on
Short Ribs, Sliced Meats, or Cold Cuts. Cold cuts and meats can be
tongue, ham, bologna etc.

Makes 2 Cups of sauce

—————————————————————————–

Title: Viennese Breakfast Cake (kh)
Categories: Breakfast, Breads
Yield: 2 Servings

Bread
1/2 c Warm water
1 Pk dry yeast
1/4 c Sugar
1 t Salt
1 t Grated lemon peel
1 c Butter, softened
6 Eggs
4 1/2 c Flour (sift before measure)
Filling:
3 T Butter, softened
2/3 c Brown sugar
2 Egg yolks
2 T Milk
1/4 t Vanilla
2 c Finely chooped walnuts or
Pecans
1/4 c Butter, melted
Confectioners sugar

1. Day ahead, make dough; if possible, check temperature
of warm water with thermometer (105-115). Sprinkle yeast over water in
large bowl of electric mixer; stir until dissolved. Add sugar, salt,
peel, 1 cup butter, 6 eggs and 3 cups flour.

2. At medium speed, beat 4 minutes. Add remaining flour;
at low speed, beat until smooth about 2 minutes. Cover bowl with waxed
paper, then with a damp towel; let rise in warm place, draft free,
until double in bulk about 1 1/2 to 2 hours.

3. Refrigerate, covered, overnight. Next day, make filling:
In medium bowl, with wooden spoon, mix 3 tablespoons butter; brown
sugar and yolks. Stir in milk and vanilla; blend in nuts. Grease two
9X5X3″ pans. Remove dough from refrigerator.

4. Stir dough down with wooden spoon. Dough will be soft.
Turn out onto lightly floured board; divide in half. Return half to
bowl and place in refrigerator. On lightly floured pastry cloth or
surface, roll half of the dough into a rectangle, 14 by 9".

5. Brush with 1 Tablespoon melted butter. Spread with half
of filling, to 1/2″ from edge. From each end, roll up dough
lengthwise, jelly-roll fashion, toward center. Turn loaf over; place
in prepared pan, smooth side up. Lightly brush with melted butter.

6. Repeat with rest of dough. Let rise in warm place,
covered with towel, draft free, till double in bulk, about 1 1/2 hours.
Preheat oven to 350. Bake 35 minutes or till golden brown. Remove
from pan to rack. Sprinkle with confectioners sugar.

MMMMM

BEAN SOUP II

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Small dry lima beans
1 Ham bone, OR>>>>
4 Ham hocks
Lemon pepper
Oleo
1 Bunch green onions, chopped
6 Stalks celery, chopped fine
Salt pepper to taste
Accent (MSG) as desired
Water, as needed

Wash and pick through lima beans. Cook in pressure
cooker until done. Saute onions and celery in oleo
until wilted. Place beans, vegs. and ham in large
soup kettle with plenty of water. Add salt and
pepper. Shake on lemon pepper seasoning and dash or
two of Accent. Simmer several hours until thick,
stirring occasionally. Very good crock-pot recipe.
Serve with Mexican corn bread. Freezes well.

– – – – – – – – – – – – – – – – – –

BASIC BISCUIT CRUST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Crust

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Unbleached or whole wheat
-pastry flour
1/2 ts Salt
2 ts Baking powder
1/2 ts Baking soda
1 tb Safflower or soy margarine
3/4 c Soy milk
2 ts Honey or maple syrup

Sift flour, salt if desired, baking powder, and
baking soda into a large bowl. Using a pastry blender
or fork, cut the margarine into the flour mixture
until it resembles coarse meal. In a measruing cup,
combine soy milk and honey or syrup. Add the liquid
mixture to the flour mixture, stirring with a fork to
form a stiff dough. Add more buttermilk if dough is
too dry.
Knead lightly in bowl, about 3 to 5 minutes, until
the dough is no longer sticky. Thenturn out onto
lightly floured surface.Rollout into desired shape.
Makes enough crust to cover a 9- by 12-inch baking pan.

Per serving: 128 cal; 4 g prot; 3 g fat; 21 g carb; 0
chol; 211 mg sod; 1 g fiber; vegan

Adapted from Vegetarian Times, Nov 93/MM by DEEANNE

– – – – – – – – – – – – – – – – – –

WHITE DROP COOKIE

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Shortening
3 c Sugar — creamed
4 ea Eggs
1 c Milk — sweet
5 1/4 c Flour
1 t Baking soda — dissolved in 1
-/4 c. sour milk
4 ts Baking powder
1 t Vanilla
1/4 ts Nutmeg

This makes 6 dozen cookies..

Note: Combine ingredients. Drop by teaspoonfuls onto cookie sheets, bake in
moderate 350 F. oven.

Source: Mrs. Bert Sigsbey, Old Glory Grange, Lorain County, OH

– – – – – – – – – – – – – – – – – –

Title: San Joaquin Glamour Salad
Categories: Salads, Fruits
Yield: 5 servings

1 md Solid head of cabbage
12 Stewed Calif. dried figs
— drained
2 Fresh carrots
2 tb Onion, grated
2 Sprigs parsley
1 ts Celery seed
1 #1 can crushed pineapple,
— including syrup
3 tb Mayonnaise
2 tb Sugar
1 ts Salt
1 ts Freshly ground pepper
1/2 ts Dry mustard
3 tb Vinegar
1/2 c Heavy cream; whipped

Wash the cabbage, remove blemished leaves. Cut stem at bottom to make
even base. Cut out center of cabbage. Scoop out all possible cabbage,
but retain a good shell that will not leak. Remove stems from figs. Then
put scooped-out cabbage, figs, carrots, onion, and parsley through food
grinder, using the coarse blade. Add all the remaining ingredients
EXCEPT the cream. Stir together lightly. Whip the cream and fold into
the salad. Spoon into cabbage shell, heaping high. Garnish with more
stewed figs and small lettuce leaves. Adjust seasoning to your own taste
if you wish. Serves 5 or 6.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Title: Steak Fajitas
Categories: Mexican, Beef
Yield: 4 servings

2 tb Butter
1 sm Onion (or 3-4 green onions
-W/tops)
1/2 tb Green chilies, chopped
1 tb Green peppercorns
1/2 c White wine
3/4 c Half half
Sirloin, sliced thinly
-(freshly grilled or
-Leftover)
Flour tortillas, lg. size
-(warm in microwave to
-Soften)

—————————SAUCE—————————
Dash of coriander
Dash of salt

Contributed to the echo by: Debra Heng STEAK FAJITAS
Saute onion and chilies until softened. Add green
peppercorns and wine; reduce until most of wine is
evaporated to a syrup consistency. Add cream and
continue to simmer until sauce is thick enough to coat
a spoon. Don’t let it get pasty, though; watch
carefully. Lower heat, salt to taste. Add more butter
if necessary. Toss in cilantro or parsley. Add beef
and stir just to coat if freshly grilled; if leftover,
heat just ’til warm.

Spoon into tortillas. Add fresh chopped tomato or
salsa, guacamole, sour cream, shredded lettuce and
cheddar. Fold up like a burrito and enjoy!

—–

Title: Turkey-Barley Soup
Categories: Diabetic, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

6 c Turkey or chicken broth; 1 Bay leaf;
1 c Turkey; diced cooked 1 ts Dry thyme;
1 c Pearl barley; 1/4 ts Dried marjoram;
1 Onion; chopped 1/4 ts Ground black pepper;
2 Celery; stalks, chopped 2 tb Chop.fresh parsley
(2ts.dry)
3 Carrots; sliced

Combine all the ingredients in soup pot or slow cooker. Cook over
low heat in the slow cooker for 6 hours or simmer on the stove for 1
hour, or until the carrots are tender and the barley is soft.

1/6 recipe – 181 calories, 1 lean meat, 1 bread, 2 vegetable
exchanges 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg
sodium, 320 mg potassium, 18 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov. 93

Long-grain rice has slightly less carbohydrates and calories per cup
than barley if you wish to substitute.

MMMMM