Title: GARLIC CAULIFLOWER
Categories: Diabetic, Vegetables, Side dish
Yield: 4 servings

1 sm Cauliflower;
1 tb Virgin olive oil;
2 lg Cloves garlic; minced
1 tb Toasted Sesame Seeds;
Dash paprika;
Pepper to taste;

In a large kettle, bring 2 quarts of water to a boil.
Trim cauliflower and break into flowerets. Drop into
boiling water and cook about 2 minutes. Drain in a
colander. In a large, non-stick skillets, heat oil
and brown garlic. Add cauliflower and sesame seeds
and stir-fry 1 minute. Dust with paprika and pepper
before serving. Food Exchange per serving: 1 VEGETABLE
EXCHANGE + 1 FAT EXCHANGE CAL: 76; CHO: 0mg; CAR: 6g;
PRO: 3g; SOD: 9mg; FAT: 5g;

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and yous via Nancy O’Brion and her

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Chilled Tomato-Yogurt Soup (Weir)

Recipe By : YOU SAY TOMATO, by Joanne Weir
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups plain yogurt
3 medium ripe red tomatoes — peeled
seeded and chopped
2 garlic cloves — peeled
ends removed — minced
1 tablespoon extra-virgin olive oil
3 tablespoons chopped fresh dill
1 1/4 cups cold milk
3 tablespoons white wine vinegar
OR fresh lemon juice
coarse salt
freshly ground black pepper
6 small dill sprigs

Line a strainer with 2 to 3 coffee filters or cheesecloth. Set over a bowl
and place the yogurt in the strainer. Refrigerate for 2 hours to allow the
whey (liquid) to drip from the yogurt. Discard the liquid and place the
yogurt in a medium bowl. Add the tomatoes, garlic, olive oil, dill and
milk. Combine well. In a blender, puree the mixture in batches, if
necessary, until smooth. Pour into a bowl, add the vinegar and season to
taste with salt and pepper. Chill for at least 1 hour. At serving time,
ladle the soup into bowls and garnish with dill sprigs. Makes 6 servings
(about 6 cups).

[per serving: 109 calories (51% from fat), 6 grams fat (3 grams sat. fat),
9 grams carbohydrate, 5 grams protein, 70 mg sodium, 15 mg cholesterol, 169
mg calcium, 1 grams fiber.]

Notes: Tested by Susan Selasky for the Detroit Free Press Test Kitchen July
29, 1998

Kitpath@earthlink.net 8/27/98

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Title: Fresh Peach Cobbler
Categories: Cyberealm, Mom’s best, Fruits, Desserts
Yield: 6 servings

1/2 c Sugar
1 tb Cornstarch
1/4 ts Ground nutmeg
4 c Peeled fresh or canned
Peaches, drained
1 ts Lemon juice
1 c Flour
1 tb Sugar
1 1/2 ts Baking powder
1/2 ts Salt
3 tb Shortening
1/2 c Milk

1. Heat oven to 400F. Mix 1/2 cup sugar, cornstarch and nutmeg in
a 2 qt. saucepan. Stir in peaches and lemon juice. Cook over medium
heat until mixture thickens and boils. Boil and stir 1 minute.

2. Pour into ungreased 2 quart casserole dish. Stir together the
flour, baking powder, 1 T sugar and salt. Add the shortening and cut
through with a fork until flour clings to shortening. Add milk. Form
into a ball. Drop mixture by 6-8 teaspoonsful onto hot fruit.

3. Bake for 25-30 minutes, or until topping is golden brown. Serve
with whipped cream or vanilla ice cream.

NOTE: You may substitute any fruit for the peaches, just being care-
ful that the amounts are approximately the same.

MMMMM

Title: Beef Supper Casserole
Categories: Casseroles
Yield: 6 Servings

MMMMM—————-MARTHA WHITE’S SOUTHERN SAMP———————
1 lb Ground beef
1 c Chopped onion
1 Egg
1 c Dairy sour cream (8 ounces)
3/4 ts Salt
1/4 ts Pepper
Old-Fashioned Buttermilk
-Biscuits (1 recipe)
1 c Grated sharp Cheddar cheese
-(4 ounces)

Preheat oven to 400. Grease bottom of a 9-inch square
baking pan. Brown ground beef in skillet; drain and
reserve drippings. Saut onion in reserved beef
drippings until tender; drain. Beat egg in mixing
bowl; stir in sour cream, salt, and pepper. Prepare
biscuits as directed; except–after kneading gently,
divide dough in half. Roll out first half on lightly
floured board or pastry cloth to fit dimensions of
pan. Pat dough tightly into bottom of pan. Sprinkle
dough evenly with ground beef. Add onion layer and
pour sour cream mixture over all. Sprinkle with
cheese. Repeat rolling procedure with remaining
biscuit dough. Place dough on top of casserole
mixture. Bake for 30 to 35 minutes or until golden
brown. Cool for 10 minutes before serving. Cut into
squares to serve.

MMMMM

KALAMARAKIA ME KRASSI (SQUID IN RED WINE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Squid
2 tb Olive Oil
3/4 c Dry Red Wine
1/2 ts Salt, Pepper, Sugar
1 1/2 tb Parsley, Chopped

Clean squid, discard tenacles, wash bodies and drain. Place squid in a
heavy saucepan with olive oil, wine, salt, pepper and sugar. Bring to a
boil, reduce heat and simmer for an hour. Remove from heat, cool, sprinkle
with parsley and serve.

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Title: Country Western Ketchup
Categories: Condiments, Canning
Yield: 1 recipe

24 lb Ripe tomatoes
5 Chile peppers
— sliced and seeded
1/4 c Salt
2 2/3 c Vinegar (5 percent)
1 1/4 c Sugar
1/2 ts Ground red pepper (cayenne)
4 ts Paprika
4 ts Whole allspice
4 ts Dry mustard
1 tb Whole peppercorns
1 ts Mustard seeds
1 tb Bay leaves

Yield: 6 to 7 pints

Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or
until skins split. Dip in cold water Slip off skins and remove cores.
Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onions
and red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine
spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to
boil. Turn off heat and let stand until tomato mixture has been cooked
20 minutes. Then, remove spice bag and combine vinegar and tomato
mixture. Boil about 30 minutes. Put boiled mixture through a food mill
or sieve. Return to pot. Add sugar and salt, boil gently, and stir
frequently until volume is reduced by one-half or until mixture rounds
up on spoon without separation. Fill pint jars, leaving 1/8-inch
headspace. Adjust lids and process according to the recommendations in
Table 1.

Table 1. Recommended process time for Country Western Ketchup in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: TOMATO HERB TOASTS
Categories: Toasts
Yield: 4 servings

2 tb Finely chopped red onion
Red wine vinegar
Balsamic vinegar
Salt
Freshly ground pepper
1 1/2 lb Ripe tomatoes,preferably a
-variety of colors (marvel
-stripe, green zebra, ida
-gold, lemon boy, etc.)
1/4 c Fruity olive oil
1/4 c Chopped fresh herb (basil,
-tarragon, thyme, parsley)
2 tb Chopped fresh herb (basil,
-tarragon, thyme, parsley)
4 Large slices bread,cut into
-16 triangles, brushed with
-a little olive oil

1. Macerate the chopped onion in 1 tablespoon each
vinegar with a little salt for at least 30 minutes.
2. Blanch tomatoes in boiling water for about 20
seconds. Cool, peel, seed and coarsely chop. Season
lightly with salt; drain. 3. Prepare a vinaigrette
with olive oil, onion, and vinegars, salt and pepper
and some herbs. 4. Just before serving, dress the
tomatoes with the vinaigrette and adjust seasoning.
5. Grill bread on both sides. Spoon tomato mixture
onto toasts and garnish with herbs.

—–

Caramelized Oranges

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian *** Good Eats
Desserts Fruit
Posted To Mastercook Group

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Whole navel oranges
2 Large lemon
3 Cups water
1 1/3 Cups sugar, granulated
1 Cup dry while wine
2 1/2 Tablespoons dry white wine
2 1/2 Tablespoons Grand Marnier

Remove coloured part of orange and lemon peel with a vegetable peeler
cutting from top to bottom to obtain about ½"x3″ strips. Slice lengthwise
into very thin julienne. Set lemons aside for another use. Trim tops and
bottoms from oranges. Cut away any pith. Set oranges on platter.

Bring water to a boil in medium sauce pan. Add peel and boil 5 minutes.
Drain in colander. Transfer to heavy non-aluminum 2-3 qt. sauce pan Add
sugar with 1 cup wine. Place over medium-low heat and cook until sugar
dissolves swirling pan occasionally. Increase heat to high and boil until
syrup becomes medium caramel colour. Remove from heat and stir in liqueur
with remaining 2½ tbsp. wine.

Pour syrup over oranges. Using fork mound peels atop oranges, distributing
remaining peels in syrup around fruit.

For a buffet halve and slice the oranges. Not as dramatic but tastes the
same.

Serve at room temperature or chilled.

July12/97 Note: I used the ingredients as above except for the Grand
Marnier – I used one tiny single serving size bottle. The sauce had a good
flavour but was too sweet. Next time reduce sugar.

July 15/97 Note: See similar Cooking Live recipe for Poached Oranges.

– – – – – – – – – – – – – – – – – –

Title: Swiss Steak-Crock Pot
Categories: Crock pot
Yield: 6 servings

1 1/2 lb Round steak, chopped
2 tb Flour
Salt
Pepper
1 md Onion, sliced
1 Carrot, chopped
1 Stalk celery, chopped
15 oz Tomato sauce

Season flour with salt and pepper. Dredge meat flour. Place
vegetables on bottom of crock, add meat, top with tomato sauce.

Low 8-10 hours High 3-5 hours

MMMMM

Moroccan Chick Pea Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Safflower oil
Carrots, grated
Cloves Garlic, minced
Med Onion, chop fine (1/2 c)
15 Ounces Can Chick Peas, rinse,draine
3 Cups Vegetable stock
1/3 Cup Tahini
2 Tablespoons Lemon juice
1 Tablespoon Chopped fresh parsley
3/4 Teaspoon Ground Cumin
1/2 Teaspoon Black pepper
1/2 Teaspoon Thyme leaves
1/4 Teaspoon Powdered tumeric
1/8 Teaspoon Cayenne pepper

GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or
Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots,
garlic, and onion; cook until tender. Set aside. Menawhile, in food processor,
puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir
pureed mixture into saucepan. Add remaining ingredients including vegetable
stock. Cover and cook for 5 minutes to heat through. Top with garnish if
desired.
VARIATIONS: – substitute olive oil for safflower oil

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