FRESH TOMATILLO SALSA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —–ALL QUANTITIES
APPROXIMATE—————-
8 To 16 Tomatilloes depending
On size.
12 Chiles (2_Serranos +
2 _Jalapenos + 8_Piquins) I
Typically use
The serranos and jalapenos
Green and the piquins red.
4 Cloves Garlic
1 sm Onion, really small, or half
Medium onion.
1/2 ts Salt
1/4 c Cilantro

Roast above ingredients in a[n oil-free] cast iron
pan, turning occasionally. Leave husks on tomatillos
while you roast ’em. The husks will be nicely
blackened, the skins translucent, and the fruits soft
when they’re done. [Let me add: the goal is to
blacken the skin while doing the least
tomatillo-exploding that you can. That way they don’t
lose juice into the pan, that burns and smells
sometimes. That means moving them around the pan as
they roast.] Put roasted vegetables in food processor
with: Salt 1/2 Teaspoon Cilantro 1/4 Cup and process
briefly. Transfer to a pot, and cook the mixture for 5
minutes. [This darkens it up a bit, and mellows the
flavors. It tastes too raw otherwise.] Source:
Actually, my husband is the green-salsa preparer, so I
sent him e-mail at work, requesting the recipe.
Here’s the (slightly edited) reply

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SPRITZ COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Butter
1 c Sugar
4 Egg — beaten
2 tsp Almond flavoring
5 c Flour
1/4 tsp Salt

Cream butter; add sugar and cream until light. Add eggs and flavoring.
Sift flour and salt together and add to first mixture. Mix well. Press
dough through cookie press onto ungreased cookie sheet and form into
shapes. Bake at 350 for 8 to 12 minutes.
Source: Festival Cookie Book per Donna Ransdell Fidonet COOKING echo

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Title: BHINDI SUBJI (OKRA AND TOMATOES)
Categories: Indian, Vegan, Vegetarian, Main dish
Servings: 4

2 lb Okra, fresh or thawed 1/4 ts Turmeric
4 tb Vegetable oil 16 oz Stewed tomatoes (1
can=8 oz)
1 ea Onion, medium and minced 2 tb Vinegar
4 ea Garlic cloves, chopped 1/2 c Water
1/2 ts Cumin seed 1 tb Black pepper 1/2 ts
Cumin seed 1 tb Black pepper, ground
2 ea Green chilies, chopped 1 pn Salt
1/4 c Coriander leaves-fresh/chopd

Wipe okra gently with moist kitchen towel. Cut each into 4 pieces and set
aside.

Heat vegetable oil in a skillet. Add onions, garlic, cumin seed, chilies
(optional), and coriander leaves. Saute 4 to 5 mins. Add turmeric. Stir
once or twice.

Add tomatoes, vinegar and 1/2 cup water. Bring to a boil. Lower heat and
simmer 15 mins.

Add okra, black pepper and salt. Cover and cook until okra is tender,
about 20 mins.

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Sweet Cream Base #3- Ben And Jerry’s-Adapted

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sugar Free Four Star
Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Light cream
1 Cup Sweetened condensed milk
-COLD
Low-Fat No-Fat Adapted Recipe
1 Can Fat Free Condensed Skimmed Milk
2 Cups No-Fat Milk
1/2 Teaspoon Salt
1 Teaspoon Vanilla

This recipe makes a less creamy, less rich ice cream.
Ben likes the slightly cooked flavor of the sweetened condensed milk. Whisk
the light cream and the sweetened condensed milk together in a mixing bowl
until blended. Makes 1 quart.

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Corn Pudding

Recipe By : Twenty-One Federal/modified by tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 large ear of corn — fresh
1 1/2 cups heavy cream
1 teaspoon sugar
2 tablespoons flour
1 whole egg
1 egg yolk
2 tablespoons butter
dash salt

1. Shuck the corn and scrape 6 of the ears using a knife. Transfer the whole
kernels to a small saucepan. Add a cup of cream or a bit more if necessary, to
submerge them. Blend in the sugar and salt to taste. Bring to a boil, reduce
the heat and cook until the cream is slightly thickened, about five minutes.
Drain the corn, reserving the cream and set both aside.

2. Using a four sided hand grater, scrape the kernels off the remaining ears
of corn into a large mixing bowl. Add the flour, whole egg and egg yolk and
whisk until foamy. Fold in the reserved corn kernels. Blend in the reserved
cream.

3. Lightly butter an 8 x 8 inch glass baking dish. Pour in the corn mixture.
Cut the two tablespoons of butter into small bits and dot the top of the
pudding with it. Place the pan on the center rack of the oven and bake 30
minutes, or until just set. Transfer to a rack to cool slightly before
serving.

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Per serving: 358 Calories; 29g Fat (68% calories from fat); 6g Protein; 24g
Carbohydrate; 157mg Cholesterol; 86mg Sodium

Title: Gf Banana Bread
Categories: Allergy, Diabetic, Rice, Breads/bm
Yield: 18 servings

3/4 c White rice flour 1/3 c White sugar
1/3 c Potato starch flour 3 Egg yolks
1 1/2 ts Baking soda 1 ts Lemon peel
2 ts Baking powder (GF) 1 ts Vanilla
1/4 ts Salt 3/4 c Mashed banana
1 tb Unflavored gelatin (1 env) 1/4 c Plain yoghurt
1/3 c Margarine 3 Egg whites

This is a special recipe made without gluten.

Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan. Sift flour,
baking soda, baking powder, salt and unflavored gelatin together.
Cream margarine, sugar, egg yolks and vanilla thoroughly. Continue
beating until mixture is light.

Mix in lemon peel, mashed banana and yoghurt. Add dry ingredients.
Beat egg whites to stiff peaks but not so they are dry. Fold egg
whites into the mixture. Place in the greased loaf pan. Bake for 1
hour.

1/2″ slice – 1 starchy choice, 1 fat choice

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.

MMMMM

Title: WHOLE WHEAT SOFT PRETZELS – PAN-1
Categories: Breadmaker, Breads
Yield: 1 servings

XKGR41A Don Fifield
1 1/8 c Whole wheat flour (5 1/4 oz)
1 1/8 c Bread flour (5 1/4 oz)
1 tb Dry milk
1/2 ts Salt
1 tb Shortening
2 tb Molasses
5/8 c Water (5 fl.oz)
1 ts Dry yeast
TOPPINGS:
1 Egg; beaten
3/4 tb Black sesame seeds (optional)
1/4 c Coarse salt (optional)

1. Place first 5 ingredients inside the bread pan. Add molasses and
water. Close cover and place dry yeast into the yeast holder. SELECT:
WHOLE WHEAT DOUGH MODE. Press start. (Breadmaker completes the basic
dough mode 3 hours and 15 minutes later) 2. Divide the dough into 8
equal portions. Roll each portion on a lightly floured surface into a
ball. Cover with a plastic wrap and rest for 20 minutes. 3. Using the
palm of the hand, roll each unit on a lightly floured surface into a
rope of about 10 inches long. 4. Twist once where the dough overlaps.
5. Lift ends across to opposite edges. Tuck ends under. 6. Place on a
greased baking pan. Spray water on top. Proof at 90 deg. for 30 to 50
minutes. 7. Brush with beaten egg. Add any desired toppings. 8. Bake
in 375 deg. oven for 15 to 22 minutes.

MMMMM

Title: CAESAR SALAD (BDGM08B)
Categories: Salads, Dressings, Favorite
Yield: 4 servings

1/2 Head romaine lettuce
4 oz Parmesan cheese

MMMMM————————–DRESSING——————————-
1 ts Grated lemon zest
3 tb Lemon juice; fresh
2 cl Garlic; minced
2/3 c Extra virgin olive oil
1 ts Coarsely ground black pepper
1/2 ts Salt
1 ts White wine vinegar; optional

Wash and dry lettuce. Tear into bite-sized pieces. For dressing,
combine the lemon zest, juice, garlic, and vinegar (if desired), salt
and pepper in blender and mix. With blender on, slowly add olive oil,
continuing to mix until well blended. Immediately before serving,
pour dressing over lettuce. Add grated Parmesan cheese and mix well.
From: “The New Basics Cookbook” by Julee Rosso and Sheila Lukins (The
Silver Palaters)

MMMMM

Title: Red Lentil and Wild Rice Pilaf
Categories: Miamiherald, Beans, Grains
Yield: 8 Servings

6 c Light vegetable stock
1/2 c Extra fancy wild rice
Sea salt and black pepper
2 tb Virgin olive oil
2 cl Garlic; minced
1 sm Red onion; diced
1 tb Chopped fresh thyme leaf
1 c Long-grain white or brown
-rice
2 oz Dried red lentils
1/4 c Chopped parsley
1 bn Parsley or thyme for garnish

In a small saucepan, heat 2 cups of the stock to a
simmer over medium heat. Add the wild rice and season
the stock to taste, cooking until tender, about 35
minutes. Drain and reserve the rice. Preheat the oven
to 375 degrees F. Bring the remaining 4 cups of stock
to a boil. Meanwhile, in an ovenproof skillet or
saucepan with a tight fitting lid, heat 1 tablespoon
of the olive oil over medium-high heat. Add the
garlic, cooking until it is golden, about 3 minutes.
Add the onion, cooking until the edges are brown,
about 5 minutes. Add the thyme and white or brown
rice., cooking until rice is hot to the back of your
hand about 3 minutes. Remove from heat and add the
boiling stock. Stir in the lentils. return saucepan
to the heat and bring the contents to a simmer.
Season with salt and pepper to taste.
Cover the saucepan with heavy duty aluminum foil, and
bring the foil down to the surface of the liquid,
crimping the edges to seal well. Seal with the lid
and transfer the pan to the lower rack of the oven,
cooking until the liquid has been absorbed, 15 to 20
minutes. Transfer to a large bowl. Add the wild rice,
parsley and remaining tablespoon of olive oil.
Transfer to serving dish and garnish with sprigs of
herbs,

Per serving: 184 cal; 4g fat (19%)
Exchanges: 1 3/4 bread, 3/4 veg, 1/2 fat

Source: Miami Herald, 1/25/96
format by Lisa Crawford

—–

CHARCOALED SQUID – PLA MUK YANG *

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Whole Squid
2 tb Fish Sauce (Nam Pla)
1 tb Soy Sauce
—–SAUCE—–
6 Cloves Garlic, Minced
1 tb Chopped Cilantro Leaves
1 tb Chopped Onion
3 tb Fish Sauce (Nam Pla)
3 tb Lime Juice
1 tb Palm Sugar

The aroma of charcoal broiling squid to perfection attracts customers to
the street stalls of many of the cities and small towns in the southern
region of Thailand. The flavor would be enhanced by any number of dipping
sauces.
~————————————————————————-
Cut open the squid and remove the entrails, leaving the tentacles intact.
Remove the skin.

Place on a rack and charcoal-broil for 2 minutes on each side. Brush with
the combined fish sauce and soy sauce during broiling to add color and more
flavor.

Mix together the sauce ingredients and pour into a bowl. Cut the cooked
squid into 1 inch pieces and serve with the dipping sauce.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

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