Title: Fruit-And-Nut Balls
Categories: Desserts, Fruits, Chocolate, Diabetic
Yield: 12 servings

1/2 c Dates, pitted 1/2 c Walnuts
1/2 c Raisins, dark or golden 1/2 c Sunflower Seeds
2 tb Cocoa -or- Carob Powder Walnuts, ground

Grind together dates, raisins, cocoa (or carob powder), walnuts and
sunflower seeds in a food processor or meat grinder.

Press the mixture into 24 small balls. Roll in the ground nuts.
Store in an airtight container.

Serves 12

Two Balls = Calories: Carbohydrates: 10 Protein: 2 Fat: 6 Sodium: 2
Potassium: 104 Cholesterol: 0

Exchange Value: 1 Fruit Exchange + 1 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

Shared by: Norman R. Brown

MMMMM

Title: QUICK-FRIED BEEF WITH OYSTER SAUCE
Categories: Beef, Chinese
Yield: 6 Servings

1 lb Beef steak
1/2 ts Salt
3 1/2 tb Vegetable oil
1 tb Soy sauce
2 ts Cornstarch
2 tb Water
2 tb Sherry
4 tb Beef stock
2 sl Ginger root
2 1/2 tb Oyster sauce
3/4 ts Sugar
Pepper — to taste

Cut the beef into small thin slices and rub these with the salt and
1/2 tablespoon of oil. Mix the soy sauce, cornstarch, water, sherry
and stock in a bowl until well blended. Finely chop the ginger. Heat
the oil in a frying pan. When hot add the beef, spreading the pieces
out, and stir-fry them over a high heat for 1 minute. Add the ginger,
followed by the oyster sauce and sugar, and continue to stir-fry for
30 seconds. Pour in the sauce mixture from the bowl, and continue to
stir-fry over a high heat for a further minute. Serve immediately on
a well-heated dish.

This mixture of seafood flavor with meat is a common Cantonese
practice which most southerners enjoy, but which is not always
accepted in central and north China.

Recipe By: Chinese Regional Cooking by Kenneth Lo

MMMMM

Title: PRAWNS-IN-SHELL
Categories: Chinese, Appetizers, Seafood
Yield: 8 servings

1 lb Large Raw Prawns
2 tb Dry White Wine, Divided
1/2 ts Grated Fresh Ginger Root
1/4 c Vegetable Oil
2 tb Coarsely Chopped Green Onion
– With Tops
1 ts Coarsely Chopped Fresh
-Ginger Root
1 Clove Garlic, Chopped
2 sm Red Chili Peppers, Chopped *
1 tb Sugar
3 tb Tomato Catsup
2 tb Soy Sauce
1/2 ts Cornstarch

* Chili peppers should be hot. Take care when handling
hot chili peppers.
~——————————————————
~—————– Wash and devein prawns; do not
peel. Cut prawns diagonally into halves; place in
medium bowl. Sprinkle 1 tablespoon wine and grated
ginger over prawns. Heat oil in hot wok or large
skillet over high heat. Add prawns; stir-fry until
completely pink or red. Add green onions, chopped
ginger, garlic and chili peppers; stir-fry only until
the onions are tender. Combine sugar, catsup, soy
sauce, remaining 1 tablespoon wine and cornstarch;pour
into pan. Cook and stir until sauce thickens. Serve
immediately. Garnish as desired. Typed by Syd Bigger.

—–

Title: POOR MAN’S JAMBALAYA
Categories: Cajun
Yield: 4 servings

Seasoning mix
4 Whole bay leaves (small)
1 ts Salt
1 ts White pepper
1 ts Dry mustard
1 ts Ground red pepper (cayenne)
1 ts Gumbo file (file powder), op
-tional
1/2 ts Ground cumin
1/2 ts Black pepper
1/2 ts Dried thyme leaves
4 tb Margerine
6 oz Tasso (prerred) or other smo
-ked ham, diced
6 oz Andouille smoke sausage (pre
-ferred) or kielbasa
1 1/2 c Chopped onions
1 1/2 c Chopped celery
1 c Chopped green bell peppers
1 1/2 ts Minced garlic
2 c Uncooked rice (converted)
4 c Basic beef, pork or chicken
-stock

Thoroughly combine the seasoning mix ingredients in a small bowl and set
aside. In a large heavy skillet (preferably cast iron), melt the margarine
over high heat. Add the tasso and andouille; cook 5 minutes, stirring
occasionally. Add the onions, celery, bell peppers, seasoning mix and
garlic. Stir well and continue cooking until brown, about 10-12 minutes,
stirring occasionally and scrapin the pan bottom well.
Stir in the rice and cook 5 minutes, stirring and scraping the pan bottom
occasionally. Add the stock, stirring well. Bring mixture to a boil; reduce
heat and simmer until rice is tender but a bit crunchy, about 20 minutes,
stirring occasionally toward the end of cooking time. Meanwhile, heat the
serving plates in a 250 degree oven. Remove the bay leaves and serve
immediately. To serve as a main course, spoon 2 cups Jambalaya onto each
heated serving plate; for appetizer serve 1 cup.
Source: Paul Prudhomme’s Louisiana Kitchen

—–

RASPBERRY ALMOND MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 Regular muffins

The raspberry preserves and almond paste tucked inside
these delicate muffins make them a surprising treat.
About 5 ounces almond paste 1/2 cup (1 stick) butter,
at room temperature 3/4 cup granulated sugar 2 large
eggs 1 teaspoon baking powder 1/2 teaspoon baking soda
1 teaspoon almond extract 2 cups all-purpose flour 1
cup plain yogurt or buttermilk About 1/4 cup raspberry
preserves Heat oven to 350 F. Line muffin pans with
foil baking cups. Cut almond paste into 16 pieces and
pat each piece into a round disk about 1 1/2 inches
across.
In a large bowl, beat butter until creamy. Beat in
sugar until pale and fluffy. Beat in eggs, one at a
time, then mix in baking powder, baking soda, and
almond extract.
With a rubber spatula fold in 1 cup of the flour,
then the yogurt, and lastly the remaining flour until
well blended.
Spoon about 2 tablespoons of batter into each cup and
smooth surface with your fingers. Top with a level
teaspoon of raspberry preserves, then with a piece of
almond paste. Top each muffin with another 2
tablespoons of batter.
Bake 25 to 30 minutes, or until lightly browned. Turn
out onto a rack and let stand at least 10 minutes.

– – – – – – – – – – – – – – – – – –

Title: Savory Hamburger Soup
Categories: Soups, Microwave
Yield: 2 servings

1 lg Carrot, thinly sliced
2 tb Chopped onion
1 tb Water
1/2 lb Lean ground beef
1 c Tomato sauce
1/2 c Water
2 tb Dry red wine
1/2 ts Sugar
1/4 ts Salt
Dash garlic powder
Dash pepper
2 tb Shredded cheddar cheese

In a 1-quart casserole micro-cook sliced carrot and chopped onion, and
1 T
water, covered, on 100% power for 2 minutes. Stir the ground beef into
the
partially cooked vegetables. Micro-cook, uncovered, on 100% power for 3
minutes, stirring once to break up the meat. Drain off the fat. Stir in
tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder
and
pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or
until mixture is heated through and vegetables are tender. Sprinkle
with
shredded cheddar cheese and serve.

—–

WOODSY MUSHROOM GOULASH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PARADE; 10/24/93—–

3 lg Tomatoes
2 tb Canola oil
2 md Onions; coarsley chopped
1 tb Sweet paprika
4 Pale green sweet roasting
~peppers; cored, seeded and
~cut crosswise into 1/4-inc.
1 1/4 lb Large white mushrooms; stems
~trimmed; cleaned and
~quartered
1 c Plain nonfat yogurt
1/2 c Light sour cream
1 tb All-purpose flour
3 c Egg noodles, wide; cooked OR
Rice; cooked
1 tb Parsley; chopped, for
~garnish

1. Bring a small pot of water to a boil.

2. To peel tomatoes, cut a small “X” in the bottom of
each. Place in boiling water for about 30 seconds to
loosen the skins. Remove to a colander. When tomatoes
are cool enough to handle, slip off the skins.
Coarsley chop the peeled tomatoes; reserve.

3. Heat oil over low heat in a large, heavy pot. Ad
onions and cook,s tirring, for about 10 minutes, or
until wilted. Sprinkle paprika over the onions and
cook, stirring, for one minute.

4. Add peppers and reserved tomatoes. Cookover
mediumheat for 10 minutes, stirring once or twice.

5. Add mushrooms tothe vegetables and stir goulash
well. Cook for 5 minutes.

6. Place the yogurt, sour cream andflour in asmall
bowl and whisk together well. Add 1/2 cup of the
juices fromthe vegetables and whisk together.

7. Off the heat, whisk the yogurt mixture into the
mushroom-vegetable goulash. Season with salt and
pepper.

8. Before serving, warm goulash through over low
heat, stirring. Do not boil. Serve immediately over
noodles or rice and garnish with chopped parsley.

Serves 6. Per serving: 251 cal; 8 g fat; 26 mg
cholesterol

Posted on GEnie Food Wine RT Oct 24, 1993 by DEEANNE

>From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook
and PlanoNet Lowfat Luscious echoes

– – – – – – – – – – – – – – – – – –

Title: Crock Pot Pound Cake
Categories: Cakes, Crockpot
Yield: 6 servings

16 oz Pound cake mix, packaged
2/3 c Water
2 Eggs

Blend cake mix with water and eggs in mixing bowl at low speed
until moistened. Beat on medium speed for 3 minutes, scraping bowl
frequently. Pour into greased and floured 8-cup mold or spring form
pan. Place in slow-cooker. Cover mold with 4-5 paper towels and
cook on high 2 1/2 to 3 1/2 hours. When cake is done, top will be
slightly moist and pass the toothpick test.
Serve plain, frosted or with fruit.

Source: Crockery Cookery, Mable Hoffman

MMMMM

Ramp Soup

Recipe By : Mrs. William A. Pugh
Serving Size : 1 Preparation Time :0:00
Categories : To Post Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Stew Meat
20 Ramps
5 Stalks Celery
3 Carrots
1 Pound Potatoes
20 Ramps
2 Tablespoons Butter
Salt And Pepper — to taste

Boil 1 pound of beef for about 15 minutes in 2 quarts of salted water,
skimming off any scum that may form. Then dice and add 18 to 20 ramps,
the celery stalks, carrots, and the pound of potatoes to the mixture,
and simmer for 2 to 3 hours. Afterwards, fry another 18 to 20 ramps in
butter for about 10 minutes or until thoroughly cooked. To these add
one large cup of soup, salt and pepper to taste, and simmer for 10 to 15
minutes. Extract the meat (seerve separately), combine both mixtures,
press through a colander, stir, and reheat.

Ramps can be canned or frozen for winter use.

Biographical Note:

Ramps, related to wild leeks, are perhaps the best known of all edible
wild plants in West Virginia. This herb is found in great abundance in
many of the mountainous counties from April to June, although in some
areas it is rapidly becoming scarce due to commercial collectors. Only
time will tell whether or not this plant follows ginseng into relative
oblivion.

Many people are seemingly offended by the rather strong lingering odor
associated with ramp eaters, but a two to three day waiting period is
usually sufficient to re-enter society and the taste more than
compensates for the inconvenience.

Ramps are excellent raw, although they are usually parboiled and
seasoned, or fried in bacon grease.

Source: “Mountain Measures”–Junior League of Charleston, WV
ed. 1974

– – – – – – – – – – – – – – – – – –

Title: SHRIMP DIP (FINSAND)
Categories: Appetizers, Diabetic, Microwave, Fish
Yield: 16 servings

8 oz Cream Cheese
6 oz Shrimp, frozen or canned
2 ts Horseradish Mustard
2 ts Ketchup
1 ts Dried Onion Flakes
1/4 ts Garlic Salt

Combine the ingredients in a 1-1/2 quart (1-1/2 L)
bowl.

With the microwave on MEDIUM, cook for 6 to 8 minutes,
rotating one-quarter turn every minute until done. One
Serving: Calories: 57 (dip only) Carbohydrates:
negligible (dip only)

Exchange: 1 fat (dip only) Source: Diabetic Microwave
Cookbook, by Mary Jane Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1,
ISBN 0-8069-6960-1 (pbk.)

Shared by: Norman R. Brown

—–