Title: TANGY BRUNCH SAUSAGES
Categories: Main dish
Yield: 8 servings

1 cn Pineapple slices (20oz)
1/3 c Brown sugar,packed
1/4 c Water
1 tb Cornstarch
2 tb Vinegar,red-wine
2 tb Horseradish,prepared white
1 pk Pork sausage meat (32oz)
1 pk Cocktail frankfurters (16oz)

1. Drain and reserve syrup from pineapple. Cut each
pineapple slice in half; set aside. In medium-sized
bowl, mix brown sugar, water, cornstarch, vinegar,
horseradish, and reserved syrup from pineapple; set
mixture aside.~ 2. Cut pork-sausage meat into 1/4″
slices. With sharp knife, make a few slashes in each
cocktail frankfurter.~ 3. In 12″ skillet over medium
heat, cook sausage slices, a few at a time, until well
browned, removing slices as they brown to paper towels
to drain well; keep warm. Pour off fat from skillet.~
4. In same 12″ skillet, over medium heat, cook
frankfurters until lightly browned; add reserved
pineapple slices and return sausage slices to skillet.
Gradually stir in reserved pineapple-syrup mixture and
cook about 5 minutes, stirring frequently, until sauce
thickens slightly and mixture is heated through. If
you like, serve sausage mixture in chafing dish to
keep it warm.

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Gene Bartz World Famous Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Casseroles Soups
Crockpot Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Hamburger
2 cans Red kidney beans — (med cans)
2 cans Tomato soup
2 teaspoons Chili powder
1 can Ketchup — (bean can size)

Mix all ingredients and cook in crockpot on low for 8-10 hours.

– – – – – – – – – – – – – – – – – –

Title: Pasta Fagioli II
Categories: Italian, Pasta, Beans
Yield: 4 Servings

1 md Onion, diced
1/2 c Celery with leaves, diced
1 ea Garlic clove, minced
1 cn Red kidney beans
1 1/2 c Cooked elbow macaroni
4 T Olive oil

Heat oil, saute onion, garlic, and celery until transparent. Add red
kidney beans, heat thoroughly. Add cooked elbow macaroni. Heat
through. Serve hot.

MMMMM

Title: Asparagus Pimento
Categories: Diabetic, Vegetables, Presscooker
Yield: 4 Servings

1 lb To 1 1/4 lb fresh Asparagus;
1 c Water
2 tb Fresh lime juice;
1/4 c Diced pimento;
1 tb Toasted pine nuts;

Rinse asparagus and snap off tough ends. In a large skillet, bring
to a boil and add asparagus. Cover and steam asparagus until bright
green, 2 to 3 minutes. Remove from heat, drain and arrange on a
platter. Sprinkle with lime juice; garnish with pimento and pine
nuts. Serve warm or chilled.

NOTE: Substitute red bell pepper for the pimento…

Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 37; CHO: 0g;
CAR: 7g; PRO: 3g; SOD: 6g; FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks

Brought to you and yours via Nancy O’Brion and Clan

MMMMM

Title: Quick and Easy Pizza
Categories: Main dish, Gluten-free
Yield: 1 12″ pizza

2 1/2 c Rice flour
1/4 oz Gluten-free quick rise yeast
1 ts Salt
1/2 ts Xanthan gum
1 1/4 c Warm water; divided
— (120-130 degrees F.)
3 tb Olive oil
1 tb Honey
Cornmeal (optional)
1 c Prepared pizza sauce
——————————TOPPING CHOICES——————————
Sliced tomatoes
Sliced onions
Sliced mushrooms
Sliced olives
Sliced zucchini
Sliced yellow squash
Sliced bell peppers
— (red or yellow)
Sliced jalapeno peppers
Diced ham
Cooked ground beef
Fresh herbs
1/2 c Mozzarella cheese

Combine flour, yeast, salt and xanthan gum in large bowl. Stir in 1 cup
water, olive oil and honey. Use hands to work dough (dough will be soft
and crumbly). Add just enough of the remaining 1/4 cup water to hold
mixture together. Knead dough in bowl 5 minutes. Cover; let rest 10
minutes. Lightly grease 12-inch pizza pan; sprinkle with cornmeal, if
desired. Flatten dough into round disk; press dough into pan. Add sauce,
desired toppings; sprinkle cheese over toppings. Bake in 425 degree F.
oven 20 to 30 minutes, or until crust is brown and cheese melted. (Timing
varies according to amount and number of toppings.) Use a sharp knife or
pizza wheel to cut into wedges.

Each slice provides:
* 196 calories
* 5 g. protein
* 6 g. fat
* 30 g. carbohydrate
* 1 g. dietary fiber
* 6 mg. cholesterol
* 366 mg. sodium

Variation: Basil-Garlic Pizza Dough: Add 1 tablespoon chopped fresh basil
(or 2 teaspoons dried) and 2 cloves minced garlic after the honey.

Source: Basic Rice Recipes for those with allergies
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—– 

CHUTNEY IN THE RAW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dates (stoneless)
1 lb Apples
1 lb Sultanas
1 lb Brown sugar
2 1/2 c Vinegar
1 t Salt
1 t Cayenne pepper
1 tb Pickling spices,
-tied in a muslin bag
sm Ginger piece

Mince the dates, apples and onions and place in a
large pan. Add the sultanas and stir in the sugar.

Add all the other ingredients and stir well, but make
sure the bag of spices and the ginger are
identifiable. Leave for 24 hours but stir occasionally
(once every 4 hours or so).

Remove the bag of spices and ginger. Bottle and store
in a coolish place. Eat.

NOTES:

* An easy chutney with no cooking — This recipe
filtered down to me through a grapevine of neighbours.
You will need a supply of jam-jars, jam-jar covers and
a large pan to keep the ingredients in. Yield: Makes
several jars.

* I sometimes use currents in place of the stoneless
dates, in which case you don’t need to mince them. If
the mixture appears too liquid after the 24 hour
standing time, it is worth draining off some of the
vinegar before bottling.

* The beauty of this recipe is that you don’t have a
vast pot of strange things bubbling away on the stove
for hours. A big win!

: Difficulty: easy.
: Time: 25 minutes preparation, 24 hours standing
time. : Precision: approximate measurement OK, but
don’t go overboard with the vinegar.

: Julian Onions
: University of Nottingham, Nottingham, UK.
: jpo@cs.nott.ac.uk

: Copyright (C) 1986 USENET Community Trust

– – – – – – – – – – – – – – – – – –

Title: Lentil Soup Supreme
Categories: Soups
Yield: 6 servings

1/4 c Onion; diced
1/2 c Celery; diced
1/2 c Carrots; diced
1/4 lb Bacon; raw, diced
1/2 c Leeks; chopped
1 c Lentils; cooked
2 tb Tomato paste
1 1/2 c Bouillon
Salt and pepper; to taste
1 tb Vinegar
4 Frankfurters; sliced thin
; sauteed in butter

Recipe by: Gladys Taber Mix together all ingredients except the
vinegar and frankfurters, and cook about 45 minutes. Cool slightly,
then put in the blender and blend until smooth. Add vinegar and
frankfurtres and bring to a boil.

Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber,
1972. ISBN-0-397-00877-5
MMMMM

Title: ALHEIRAS DE MIRANDELA
Categories: Meats
Yield: 15 units

3 lb Lean beef*
1 1/2 lb Calf meat
1/2 lb Chicken
1/2 lb Turkey
1/2 lb Rabbit
1 1/2 lb Day old wheat bread
1/4 lb Ham (optional)
4 Garlic cloves
4 ts Olive oil
2 oz Pork drippings**
Paprika, salt and
-piripiri to taste
10 Feet tripe casing

* Or lean pork, or a mixture of both, for cost reasons.
** Probably a modern addition, or replacement for suet.
You may change the proportions of chicken/turkey/rabbit – it may be
all chicken, etc., provided the total amount remains the same.
You can use partridge, quail, duck, and so on…
Boil the meats together long enough to make the bones separate from
the meat by themselves. Reserve the resulting broth and set meats
aside.
In a large bowl place the thinly sliced bread and add the reserved broth.
Cover with a towel and, as soon as the bread is soft enough, mash it with
an wooden spoon. Add the mashed garlic and ground piripiri, paprika and a
little salt. Add the meats cut in very little pieces. Mix thoroughly.
When everything is completely mixed add the olive oil and the pork
drippings, hot. Fill the casing using a suitable funnel. Tie each
‘alheira’ so that it’s about 8″ long, with the filling concentrated in
the middle section, leaving the ends almost empty. Smoke for 2 or 3
hours a day, for a week. Tie both ends together before selling or using
~ the ‘alheira’ should be U shaped.
A typical way of serving ‘alheiras’ is frying them in hot oil,
and presenting them with fried eggs and potato chips. Some add
broccoli as a side dish.

—–

Tortorelli’s Escarole Soup (Zuppa di Scarola)

Recipe By : Wisconsin Trails Magazine (1988: Digest)*
Serving Size : 12 Preparation Time :0:00
Categories : Soups Net-It

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound sweet Italian sausage
4 quarts chicken stock — preferably
homemade stock
6 garlic cloves — minced
freshly ground black pepper
1 pound dry white beans — washed and drained
2 heads escarole — roughly chopped
into 3/4-inch pieces — (up to 4 cups)
salt
freshly grated romato cheese

Brown the sausage in a large soup pot. Remove and slice into rounds; set
aside.

Add the stock, garlic and several grindings of pepper to the soup pot.
Bring to a boil, reduce heat and simmer, scraping all the browned bits from
the bottom of the pan. Add the beans and cook, covered, for 60 to 90
minutes. Uncover and add the sausage and escarole and cook until escarole
is soft. Taste and adjust seasonings. Serve with plenty of freshly grated
Romano.

[MC-Per Serving: 314 cals, 14g total fat (40%cff)]

TIP: Save the flavorful juices left over in chicken dishes and freeze. Use
this in the recipe in lace of the same amount of stock, the flavor will be
more intense.

– – – – – – – – – – – – – – – – – –

NOTES : *Recipe from the “Best of” articles published in the Wisconsin
Trails Magazine (Madison, WI). *[Wisconsin Country Gourmet: Seasonal
Recipes, Ethnic and Holiday Menus; Digest. Edited by Marge Snyder and
Suzanne Breckenridge. (Wisconsin Trails Magazine, 1988).] Pat Hanneman’s
Kitchen: mail to (kitpath@earthlink.net). Festa Italiana is held yearly,
mid-July, in Milwaukee along Lake Michigan near the Memorial Art Museum.
Nutr. Assoc. : 3775 0 0 0 0 5511 550 0 0 0

Title: SHANGHAI FISH SOUP
Categories: Chinese, Soups, Seafood
Yield: 4 servings

4 Dry Shiitake mushrooms
1/2 To 3/4 Lb. Catfish fillets
1 tb Salad oil
1 tb Julienned peeled fresh
-ginger
2 tb Red-in-snow (optional)
4 c Low-salt chicken broth
8 oz Firm tofu, drained and cut
-into 1/2 inch cubes
2 tb Soy sauce
1 tb Dry sherry
1 ts Sugar
1 lg Green onion, cut diagonally
-into 1 inch pieces
1/2 ts Sesame oil

Soak mushrooms in warm water until caps are tender, 15
to 30 minutes. Drain and squeeze gently to remove some
of the water. Cut off and discard stems; thinly slice
caps. Set aside.

Rinse fish and pat dry. Cut fillets into 1-by 1 1/2
inch pieces; set aside.

Place a wok or 3 to 4 quart saucepan over high heat.
When hot, add oil and swirl to coat cooking surface.
Add ginger and stir until fragrant, about 30 seconds.
Add mushrooms, fish and red-in-snow; stir until fish
turns opaque on outside, about 1 minute. Stir in
broth, tofu, soy sauce, sherry and sugar; bring soup
to a boil, stirring occasionally. Pour into a tureen
and sprinkle with green onions and sesame oil. Makes 4
to 6 servings.

Per serving: 201 Calories, 20 g Protein, 7 g
Carbohydrates, 2 g Saturated Fat, 3 g Monounsaturated
Fat, 4 g Polyunsaturated Fat, .2 Omega-3 Fat, 33 mg
Cholesterol, 970 mg Sodium.

Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can
be substituted for catfish.

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim
Bodle 3/93

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