MY SHRIMP LINGUINE ALFREDO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Fresh linguine (9 oz)
3/4 lb Jumbo shrimp (about 12)
-peeled, deveined, and
-coarsely chopped
1/4 lb Mushrooms — quartered
1 Garlic clove — minced
1/2 c Butter or margarine
Cream ( any type you like)
6 tb Parmesan cheese — grated and
-divided
Corn starch
1/2 ts Salt (optional)
Black pepper — to
-taste
Whole cooked shrimp — for
-garnish
Parsley sprigs — for garnish

Prepare linguine according to package directions.
In large skillet over medium-high heat cook shrimp, mushrooms and
garlic in butter 5 minutes until shrimp turn opaque, stirring
frequently.
Remove mushrooms, and shrimp from pan and add enough cream to make a
sauce. Add Parmesan to taste. Cook, stirring constantly to deglaze.
Thicken with cornstarch as desired and add salt and pepper to taste.
Drain linguine. In large serving bowl combine shrimp mixture,
linguine, and sauce. Toss gently to coat well. Top with remaining 3
Tbs. cheese Garnish.

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Rice Crust Pizza with Polish Sausage

Recipe By : Unknown
Serving Size : 6 Preparation Time :0:10
Categories : Pizza Pasta, Rice
Homemade Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
2 c long-grain rice — uncooked
1 tbsp Fleischmann’s® Fat Free Spread
2 egg whites — whipped
1/4 c fat-free parmesan cheese
—-Sauce Toppings—-
1 1/2 c Homemade Italian Sauce
1 c mushrooms — sliced
2 c low-fat polish sausage — sliced
8 ozs fat-free mozzarella cheese — grated

Preheat oven to 400. Prepare a jelly roll pan with cooking spray. In a
mixing bowl, combine rice, spread, egg whites, and parmesan cheese; mix
well. Press evenly onto prepared pan. Spread sauce over crust. Top with
mushrooms, polish sausage, and mozzarella cheese. Bake for 20 minutes or
until crust is lightly browned.

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Per serving: 363 Calories; 2g Fat (6% calories from fat); 27g Protein; 55g
Carbohydrate; 40mg Cholesterol; 1322mg Sodium

Anita A. Matejka

Title: BULGUR WHEAT VEGETABLES
Categories: Diabetic, Vegetables, Side dish
Yield: 4 servings

1 c Mushrooms; fresh sliced
1 c Zucchini; sliced quartered
1 c Water
1/2 c Buglur Wheat;
1/3 c Onion; chopped
1/3 c Carrots; chopped
1/4 c Green pepper; chopped
1 cl Garlic; minced
1 ts Instant chicken bouillion
Granules;
1/2 ts Basil; dried crushed
1/4 ts Celery seed;
1/4 ts Thyme or marjoram; crushed
Dash of pepper
1/2 c Tomato; chopped seeded
-tomato

In a medium saucepan combine mushrooms, zucchini,
water, bulgur wheat, onion, green pepper, garlic,
chicken bouillon granules, basil, celery seed thyme or
marjoram, and pepper. Bring to a boiling, reduce
heat; stir in chopped tomato. Let stand 5 minutes or
till all the liquid is absorbed. Fluff the bulgur
wheat mixture with a fork. Make 4 (3/4-cup servings).
Food Exchange per servings: 1 STARCH/BREAD EXCHANGE +
VEGETABLE EXCHANGE

Source: Better Homes and Garden Diabetic Cookbook
Brought to you and yours by Nancy O’Brion via her

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Title: Debbie’s Chalupa Dip
Categories: Dips, Appetizers
Yield: 4 servings

3 ea Avocados
2 t Lemon juice
1/2 t Salt
1/4 t Pepper
8 oz Sour cream
1/2 c Mayonnaise
1 pk Taco seasoning mix
1/2 c Green onion (chopped)
3 ea Tomatoes (chopped/drained)
8 oz Cheddar cheese (grated)

Mash avocados with lemon juice, salt and pepper until smooth. In
separate bowl, mix sour cream with mayonnaise and taco seasoning mix.
In loaf pan, layer beans, avocado mix, sour cream mix, onions,
tomatoes and cheese.

MMMMM

Crock Pot Red Beans

Recipe By : from “Tell Me More” (Junior League of Lafeyette, LA)
Serving Size : 10 Preparation Time :0:00
Categories : Beans Crockpot
Louisiana Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz bag kidney beans
1 ham bones
OR bone-in ham hocks
1 large bell pepper — chopped
1 large onion — chopped
3 stalks celery — chopped (inc.leaves)
1 small carrot — finely chopped
1 tablespoon Tabasco sauce
2 bay leaves
4 cloves garlic — crushed
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon marjoram
1 cup red wine
water to cover all ingredients
3 tablespoons garnish
(chopped fresh parsley green onions)
1 tablespoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon red pepper

Put everything except the garnish in the crockpot on low heat. Cook
covered for 6-10 hours. check liquid level, adding water if needed to
cover the beans. If there is too much liquid, turn the heat on high and
leave the pot uncovered for a few minutes. Reduce heat for several hours
or until ready to serve. Beans should be very tender. Remove bones and
bay leaves and garnish before serving. Serve over rice with grilled or
smoked sausage. May be frozen.

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2 cups Fresh Tomato Sauce (recipe follows)
1/2 pound angel hair pasta
1/2 cup all-purpose flour
1 tablespoon Emeril’s Creole Seasoning (see below)
1/4 cup olive oil
4 portabello mushrooms, each about 4 to 5 inches in diameter, rinsed and
stemmed
1/2 cup coarsely grated fresh Parmesan cheese
1. Prepare the Fresh Tomato Sauce, and keep warm

2. Meanwhile, combine the flour with the Creole Seasoning until thoroughly
blended. Dredge the mushrooms thoroughly in the seasoned flour, shaking off
any excess.

3. Heat the remaining oil in a large skillet over high heat. When the oil
is hot and almost smoking, add the mushrooms, top side first, and saute them
until golden brown, for about 1 minute on each side. Remove the mushrooms
from the skillet.

4. Cook the pasta in a large pot of boiling salted water according to
package directions. Drain the pasta in a colander.

5. To serve, mound 1/2 cup of angel hair in each of 4 pasta bowls. Place 1
mushroom, top side up, on each portion of pasta. Nap with 1/2 cup of the
sauce, and sprinkle with 2 tablespoons of the Parmesan.

Cowboy Chili No. 647 Yields 4 Servings

1 lb Extra Lean Ground Beef 1 tsp Cumin, Ground
1 Medium Onion, Chopped 1 tsp Oregano Leaves
2 Cloves Garlic, Pressed 1 tsp Salt
15 oz Stewed Tomatoes 1/4 tsp Cayenne
1 Cup Beef Bouillon 15 oz Pinto Beans
2 Tbls Chili Powder

Crumble the beef into a large heavy pot or dutch oven.
Add the onion and garlic.
Cook over medium to high heat until meat is well browned (10 minutes).
Add tomatoes, beef bouillon, chili powder, cumin, oregano leaves, salt and
cayenne.
Cover and simmer, stirring occasionally, for an hour.
Add the beans and simmer another 30 minutes (add water if the chili gets too
thick).
Serve HOT!

3 eggs
2 c. sugar
1 c. vegetable oil
1 c. prunes, cooked pitted then chopped
2 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1/2 tsp. salt
1 tsp. soda
1 c. buttermilk (can use regular milk)
1 tsp. vanilla
1 c. nuts, optional

Mix eggs, sugar and oil together till well blended; then add prunes.
Sift together flour, cinnamon, nutmeg, cloves and salt. Set aside.
Dissolve soda in the buttermilk; let set for a few minutes.
Add flour mixture to the egg mixture alternately with the buttermilk
mixture, stirring well after each addition. Add vanilla and nuts and mix
well.
Put into an ungreased pan (angel food pan or Bundt). Bake at 350
degrees for one hour or until done. Insert knife into center, if it
comes out clean then cake is done.
Makes a wonderfully moist cake. Careful not to eat too much,
though.

Title: Marvelous Macaroons
Categories: Cookies
Yield: 42 servings

1 cn Dole crushed pineapple in; j
-uice (8 oz)
1 cn Sweetened condensed milk
1 pk Flaked coconut (7 oz)
1/2 c Dole chopped almonds; toaste
-d
1/2 c Margarine; melted
1 Grated peel from dole lemon
1/4 ts Almond extract
1 c All-purpose flour
1 ts Baking powder

Drain pineapple well. Reserve juice for beverage.

Combine drained pineapple, sweetened condensed milk, coconut, almonds,
margarine, 1 teaspoon lemon peel and almond extract in large bowl; mix
well.

Combine flour and baking powder in small bowl. Beat into pineapple
mixture
until blended.

Drop by heaping tablespoonfuls, 1″ apart, onto greased cookie sheets.

Bake in 350’F. oven 13-15 minutes. Cool on wire racks. Store in
refrigerator.

Makes 3 1/2 dozen cookies.

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Title: Soya Bean Pate
Categories: Appetizers, Spreads, Dips, Vegetarian, Mark’s
Yield: 4 servings

1 c Soya beans, soaked
1 md Onion, finely chopped
1 tb Olive oil
2 tb Tomato paste
2 tb Black olives, pitted
— chopped
2 tb Parsley, chopped
1 pn Salt
1 tb Sesame seeds, lightly
— toasted

Drain the beans, cover with fresh water bring to a boil. Boil hard
for 10 minutes, reduce heat, cover simmer until tender, about 2
hours, depending on the age of the beans. Drain set aside. When
cooled, mash.

Heat olive oil saute the onions until very soft, 10 minutes. Add
to the mashed soya beans. Stir in the tomato paste, olives, parsley,
salt if necessary (remember that the olives already add a salty
flavour to the rest of the ingredients) sesame seeds.

Spoon into a serving dish chill for at least 30 minutes before
serving. Serve with crackers or toast sliced into fingers.

Recipe by Mark Satterly

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