Dipping Sauce for Spring Rolls (Dupree)

Recipe By : Nathalie Dupree, Cooks, TVFN
Serving Size : 12 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rice vinegar
3 cupa soy sauce
12 teaspoons sesame oil
12 teaspoons hot chili oil

In a small bowl combine vinegar, soy sauce, sesame oil, and hot chili oil.
Mix thoroughly and store, tightly covered and refrigerated. Serve with
spring rolls.

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Title: Whole Wheat Pizza
Categories: Diabetic, Vegetables, Vegetarian, Main dish
Yield: 8 servings

1 c Warm Water (110 to 115 1/2 ts Caraway Seeds
-degrees) 1/4 ts Garlic Powder
1 pk (or 1 tablespoon) Active Dry 1 1/4 To 1-1/2 c Whole
Wheat Flour
-Yeast -or- 1/2 c Tomato Sauce -or- Pizza
1 Ck Yeast -Sauce
1 tb Honey 1/2 To 1 tb Dried Oregano
1 c Whole Wheat Flour 1 c Raw Broccoli Pieces
1/2 ts Salt 1 c Raw Mushroom Slices
1 tb Vegetable Oil 8 oz Part Skim Mozzarella
Cheese,
4 oz Cheddar Cheese, grated -shredded
1/2 ts Black Pepper, ground

Combine the water, yeast, honey and the 1 cup of whole wheat flour in
a large bowl. Beat 100 times until mixture is smooth. Let rise in a
warm place for 15 minutes. Add the salt, oil, Cheddar cheese, pepper,
caraway seeds, garlic powder and 1-1/4 to 1-1/2 ups whole wheat
flour. Mix well and let the dough rest for 5 minutes.

Pat out the dough onto a baking sheet for 1 large pizza or divide the
dough in half and make two medium-size pizzas.

Top with the pizza sauce, oregano, vegetables and mozzarella. Bake in
a 400 degree oven for 15 to 20 minutes.

Serves 8

One Serving = Calories: 305 Carbohydrates: 33 Protein: 18 Fat: 12
Sodium: 430 Potassium: 378 Cholesterol: 31

Exchange Value: 2 Medium-Fat Meat Exchanges + 2 Bread Exchanges + 1
Vegetable Exchange

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

MMMMM

Cucumber Salad with Mint

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cucumbers
3 tbsps salt
4 heaping tbsp creme fraiche (you may need more)
1 heaping tsp Dijon mustard
2 lemons, juice only
1/2 c fresh mint leaves — chopped
black pepper

Peel and half cucumbers. Scrape the seeds and thinly slice. Put in bowl
and mix with the salt. Put in refrigerator for 2 1/2 hours.
Whisk the creme fraiche with the mustard in a 1qt. bowl. Add the lemon
juice a little at a time (taste if all is needed). Whisk until thick and
creamy and add the chopped mint and some pepper. Take care not to overbeat
the creme as it may turn to butter.
After 2 1/2 hours, rinse cucumbers well and drain in a sieve. Pat dry with
towel. (Be careful to rinse them well, or they’ll be too salty). Mix with
dressing and serve very cold.

Notes:
Substitute creme fraiche with 3 tbsp. sour cream and 1 tbsp heavy cream.
You may need less lemon juice. Or use only sour cream.
Use spearmint and not peppermint.

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Per serving: 28 Calories; less than one gram Fat (11% calories from fat);
2g Protein; 6g Carbohydrate; 0mg Cholesterol; 3233mg Sodium

PAPPASITO’S POBLANO SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Unsalted butter
1/2 c All-purpose flour
2 c Whipping cream
3 c Whole milk
1/2 ts Instant chicken bouillon
-granules
1 tb Olive oil, extra virgin
3/4 c Purple onion, finely diced
1 1/2 ts Garlic, chopped
2/3 c Carrots, finely diced
3/4 c Finely diced poblano pepper
1/2 ts Salt
1/2 ts Black pepper
1/2 ts Cayenne pepper
pn White pepper
3/4 c Finely diced red bell peppe
1 c Monterey Jack cheese,
-shredded

In 4 qt stock pot, melt butter over medium heat.
Whisk in flour and simmer, whisking constantly until
thickened to a roux. Whisk in cream, milk, and
chicken bouillon and cook, stirring frequently or
whisking, over medium-low heat until smooth.
Heat oil in large saute pan over medium heat. Add
onion and cook until soft, about 3 minutes. Add
garlic and carrots, cook until tender, about 3
minutes, stirring frequently. Add poblanos and cook
until tender, about 3 minutes.
Add vegetable mixture to milk mixture, stir to
combine. Stir in salt and black, white, and cayenne
peppers, simmer over medium-low heat a few minutes.
Add red bell pepper. Simmer 15 or 20 minutes,
stirring frequently. Add cheese and stir until
melted. Taste and adjust seasonings, if necessary.
Serve hot or refrigerate immediately, reheat before
serving. Makes six 8 oz servings.
Note: Prepare all vegetables ahead of time. Recipe
doubles easily.

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DIXIE BELLE STUFFING [FOR A 12-POUND TURKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sausage meat
2 pk Ready-mix Corn-bread
Stuffing (8 oz. each)
2 lg Onions, diced
2 c Celery, diced
1 1/4 c Water
1/2 c Parsley

1. Cut sausage in thick slices. Brown 5 minutes on
each side in a
medium-size frying pan, then break in small chunks.
Cook 1 minute longer
or until mo pink remains. Remove with a slotted
spoon and combine
with stuffing mix in a large bowl.

2. Stir onions and celery into drippings in pan;
saut‚ until soft. Stir
in water; heat to boiling. Pour over sausage
mixture; add parsley; toss
lightly until evenly moist.

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African Fruit Salad

Recipe By : Fruit Desserts, Williams-Sonoma Kitchen Library
Serving Size : 8 Preparation Time :0:00
Categories : Eat-Lf Mailing List Ethnic
Low Fat Salads/Salad Dressings
Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Papaya — 1 Lb Or Larger
2 Mangos — Abt 1 Lb Each
1 Lg Pineapple — 3 – 4 Lb
2 Lg Bananas

Here is a naturally sweet, refreshing dessert that is a common finale to
dinner parties in former French West Africa. Use only the ripest,
fullest-flavored fruits; bananas that have just turned yellow and only the
sweetest pineapple. If you cannot find large-sized fruit called for in the
recipe, equivalent weights of smaller fruits can be used. You can make the
salad up to 4 hrs ahead of time, then cover with plastic wrap and
refrigerate. Add the bananas just before serving, however, or they will
turn brown. The fruits must be all cut into very small pieces for the dish
to be at its best.

Half the papaya and scoop out its seeds; peel the halves. Cut the flesh
into small pieces and place in a large serving bowl.

Peel the mangoes. Slice as much of the flesh off the pit as possible,
being careful to capture any juices. Cut the flesh into small pieces. Add
the pieces and their juices to the bowl holding the papaya.

Using a sturdy, harp knife, cut the top and bottom off of the pineapple.
Set the pineapple upright on a cutting board. Working from the top to the
bottom, slice off the dark, prickly outside skin. Cut out any remaining
eyes or dark spots. (A strawberry huller works well for this.) Cut the
pineapple lengthwise into quarters, being careful to capture any juices.
Cut lengthwise again to remove the tough inner core on each quarter. Cut
the pineapple into small pieces, again being carful to capture any juices.
Add the pineapple and juices to the other fruits. Toss well, cover and
refrigerate until well chilled.

Just before serving, peel the bananas and cut into small pieces. Add to
the bowl, toss well and serve.

Serves 8

This was very good. We had it as a dessert…but would be wonderful as a
summer salad also.

Entered into MasterCook and tested for you by Reggie Jeff Dwork

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NOTES : Cal 99.3
Fat 0.7g
Carb 25.3g
Fib 2.7g
Pro 0.9g
Sod 3mg
CFF 5.4%

Black Bean-and-Corn Salsa

Recipe By : Southern Living
Serving Size : 4 Preparation Time :0:00
Categories : Beans and Legumes Condiments
Corn Low-Fat
Salsas Southwestern

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups fresh corn* — cut from cob
1 cup canned black beans — rinsed and drained
1 medium sweet red pepper — chopped
1 jalapeno pepper — seed finely chop
1 clove garlic — pressed
2 tablespoons lime juice
2 teaspoons fresh cilantro — chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Cook corn in a small amount of boiling water for 4 minutes or until
crisp-tender; drain and cool. Combine corn and remaining ingredients. Makes
4 cups of salsa.

Cook’s Notes: 1 1/2 cups frozen whole kernel corn may be substituted. For
variation and additional flavor, try adding chopped tomatoes and onions or
sliced scallions.

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Title: Spicy Szechuan Tofu
Categories: Main dish, Chinese, Tofu, Vegetarian
Yield: 4 servings

24 oz Soft tofu
Spray oil
1 ts Minced fresh ginger
1 ea Garlic clove, minced
3 tb Chopped scallions
1 tb Szechuan hot bean paste
1 tb Tamari
1/2 ts Salt
1/2 ts Sugar
1/2 c Stock
1/2 tb Cornstarch dissolved in 2
— tb water
2 dr Sesame oil
2 dr Hot chili oil
1/4 ts Szechuan peppercorn powder

Drain rinse tofu. Drain again. Cut into 1 inch square pieces. Set
wok over high flame spray w/ oil. When hot, add ginger,
garlic 2 tb scallions, cook for 30 seconds. Add hot bean paste tofu.
Stir gently. Add tamari, salt, sugar stock, bring to a full boil.
Thicken with cornstarch. Add sesame oil, chili oil peppercorn
powder. Sprinkle with remaining scallions serve with brown rice.

“Vegetarian Times Cookbook”

Revised 6/95 to use less oil, I found only a drop or two gives
a good taste to the dish, I used spray oil to “fry” the tofu
cubes.
Collected from the Int’l Cooking Echoes 1995 by Joell Abbott

MMMMM

Title: Ceasar for Two
Categories: Salads, Appetizers, Main dish
Yield: 2 servings

1 ea Clove garlic, minced
1 ea Tin anchovies (millionares)
4 ea Bacon chopped
2 tb White vinegar
1 x Dash tobasco
2 ea Egg yolks
3 tb Parmasean cheese
1 ea Head romaine lettuce
1 x Croutons
2 tb Olive oil
2 tb Worcestershire
1/2 x Lemon
1 x Cappers

Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers
chop mince with oil. Separate egg yolks in small bowl and add to
mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and
bacon bits mix well. Let stand for 5 minutes. Toss salad and add
croutons and cheese.

MMMMM

Title: Citrus Vinaigrette with Hazelnut Oil
Categories: Salads, Sauces
Yield: 6 servings

1 Orange; grated peel only -or under a spoon
4 tb Fresh orange juice 5 tb Olive oil
4 ts Lemon juice 1 tb Hazelnut oil
1 ts Balsamic vinegar 1 tb Chives
1/2 ts Salt – sliced into narrow rounds
3 Scallions; white parts only 1 tb Chervil or fennel leaves
– minced -(chopped)
1/4 ts Fennel seeds 1 tb Parsley, finely chopped
-crushed in a mortar

PUT THE ORANGE PEEL, orange juice, lemon juice and vinegar in a bowl with
the salt, scallions and crushed fennel seeds. Whisk in the oils, then the
herbs. Taste, and adjust any of the ingredients if necessary. The dressing
should be fresh and sparkly.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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