Title: GARAM MASALA (SPICE MIX – MILD)
Categories: Indian, Vegan, Vegetarian, Spices
Servings: 1

3 oz Coriander seeds 1/4 ts Mace
1 oz Cumin seeds 1/4 ts Nutmeg
1/4 oz Fenugreek seeds 1 oz Cinnamon
1 oz Cloves 1 oz Black pepper
2 oz Cardamon seeds (brown best)

Roast coriander seeds, cumin, and fenugreek seeds separately for a few
minutes until their rich aroma is given off. Combine with all other
ingredients and grind.

Pass the mixture through a sieve and store in an airtight jar.

NOTE: Roasting the ingredients separately is important since each gives
off its characteristic aroma at a different time.

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Title: Crockpot Mediterranean Stew
Categories: Crockpot, Bean/legume, Pasta, Cajun/creol
Yield: 4 Servings

1 Eggplant — chopped
2 Zucchini — chopped
1 Red or green bell pepper —
Seeded/chopped
1 Onion — chopped
3 lg Tomatoes — chopped
2 cn Garbanzo beans — (14 oz.)
Drained/rinsed
1 cn Artichoke hearts packed in
Water — (14 oz.)
Drained/quartered
1 tb Oregano
Freshly ground black pepper
Salt
Crushed red pepper flakes —
To taste/opt
1 pk Egg noodles — cooked

Add all ingredients except for noodles to the crock pot and stir
well. = (Sometimes I also add a Tbsp. of tomato paste for a thicker
stew.) Cook on= low for 8 hours. Serve over the cooked noodles. – – –
~ – – – – – – – – – – – – – –

NOTES : Serves 6. 251 calories per serving. 2 g fat. 7% from fat

Recipe By : ReddHedd@aol

MMMMM

Title: Pan Stickers with Minced Beef
Categories: Dim sum, Snacks, Chinese
Yield: 24 Snacks

10 oz Plain flour
3 fl Cold water
Salt and pepper
4 fl Boilihg water

MMMMM————————–FILLING——————————-
2 ts Soy sauce
1/2 ts Sugar
1/2 ts Bicarbonate of soda
1/2 ts Dry sherry
1 ts Corn,flour
4 fl Water
2 tb Oil plus extra for
-sallow frying
12 oz Minced beef
5 Canned waterchestnuts
Finely chopped
1 oz Pickled mustard
-cabbage, minced or finely
-chopped

to make the dough, sift the flour then divide it into two equial
portions. Mix one portion with the cold water, then knead the dough
until smoth. Add salt to the other portion and mix it with the
boiling water. Combine both mixtures and knead into a soft dough.
Cover with cling film while you prepare the fillin . For the filling,
mix the soy sauce, sugar, bicarbonate of soda, sherry, cornflour,
pepper, water and 2 tablespoons oil into the minced beef, then set
aside to marinate for 30 minutes. Add the minced water chestnuts and
pickled mustard and mix well. Knead the dough into a long roll, then
cut it into 24 equal portions. Roll a piece of dough into a round,
place 2 teaspoons filling on top and fold over to seal in the filling
in a crescent shape. Heat a little oil in a large non-stick frying
pan. Add the crescents and cook for 2 minutes. Pour in a little water
just less than l/4 pint and a pinch of salt, boil and reduce the
heat. Cover, then simmer for 10 minutes. Uncover, add a little oil
and cook for 3 minutes, until the liquid has dried up and the pan
stickers are golden. Cook any remaining pan stickers and serve.

MMMMM

Title: Diabetic Washington’s Cherry Pie
Categories: Diabetic, Fruits, Pies
Yield: 8 servings

9″ unbaked pie shell 2 x Egg yolks
2 c Unsweetened cherries 1/4 c Evaporated milk
1/4 c Soft margarine 1/2 ts Vanilla extract
1 tb Flour 2 x Egg whites
1/2 c Sugar replacement 2 ts Granulated sugar
replacement

Drain cherries; pout into unbaked pie shell. Cream margarine,
flour, and sugar replacement. Add egg yolks and beat until smooth.
Add evaporated milk and vanilla extract. Pour over cherries. Bake at
450F for 10 minutes. Reduce heat. Bake at 350F for 30 minutes.
Whip egg whites until soft peaks form. Add granulated sugar
replacement; whip until thick and stiff. Top pie filling with
meringue, carefully sealing edges. Bake at 350F for 12-15 minutes, or
until delicately brown.
1 serving (1/8 of pie) = 1 fruit, 1 fat, plus pie shell exchange
calories = 88 plus pie shell calories

MMMMM

Title: Pork Collioure Stew
Categories: Meats, Soups, Main dish
Yield: 8 servings

4.00 lb Pork shoulder
– trimmed of fat,
– cut into 1-in cubes
0.50 tb Salt
0.50 ts Ground black pepper
0.25 c Vegetable oil
1.00 md Onion
– peeled and roughly chopped
2.00 tb Flour
2.00 c Dry white wine
0.25 c Tarragon vinegar
2.00 tb Grated horseradish
2.00 tb Grainy mustard
0.50 c Fresh lemon juice
4.00 c All-purpose broth
-OR low-sodium chicken broth
2.00 Bay leaves
4.00 Sprigs fresh thyme; -=OR=-
0.50 ts -Dried thyme
0.50 c Whipping cream
3.00 md Parsnips; peeled
– and cut into 1-in rounds

PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle
with desired salt and pepper. Heat the oil in a Dutch oven over
medium-high heat on top of the stove. Add the pork, without crowding,
and brown well on all sides. You may have to perform this operation
in batches. Remove the pieces to a plate as they are brown. Pour off
all but about 2 tablespoons fat. Reduce heat to low and replace the
pot on the stove. Add the onion and cook 5 minutes, scraping up any
brown bits that cling to the pan. Add the flour and cook another
minute, stirring. Add the wine, vinegar and broth and bring to a
boil. Return the pork to the pot with any juices on the plate and add
bay leaves and thyme. Cover tightly and transfer the pot to the oven.
Cook for 1 1/4 hours, or until meat is barely tender. Remove the
casserole from the oven and, using a slotted spoon, remove the meat
from sauce and set aside. Strain the sauce through a fine sieve into
a container and discard onions and herbs. Replace the meat in the
pot, add horseradish, mustard, cream, lemon juice and parsnips. Cover
and replace in oven for 20-to-30 minutes or until meat is tender and
parsnips are cooked. Remove from oven and serve with boiled potatoes
or buttered noodles.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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Title: Cream Cheese Cookies #2
Categories: Cookies, Diabetic, Desserts
Yield: 30 Servings

1/4 c (60 mL) vegetable shortening
1/4 c (60 mL) cream cheese
(softened)
2 ts (10 mL) granulated fructose
1 ts (5 mL) granulated sugar
Replacement
1 Egg
1 tb (15 mL) water
1 c (250 mL) flour
1/2 ts (2 mL) baking powder
ds Salt

Cream together shortening, cream cheese, fructose and
sugar replacement. Add egg and water, beating well.
Sift together flour, baking powder and salt, and add
to creamed mixture. Mix until thoroughly blended.
Shape into a roll, 1 1/2 in. (3.75 cm) in diameter.
Refrigerate at least 2 hours or overnight. Cut into
thin slices and place on ungreased cookie sheets. Bake
at 350 degrees F (175 C) for 8 to 10 minutes.

Exchange 2 cookies: 1/2 fruit
1/2 fat Calories 2 cookies: 74

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ASPARAGUS TOMATO SITR-FRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
1 tb Cold Water
2 ts Soy Sauce
1 t Cornstarch
1/4 ts Salt
1 lb Fresh Asparagus Spears
1 tb Vegetable Oil
4 Green Onions — sliced diag.
-into 1″ pieces
1 1/2 c Fresh Mushrooms — sliced
2 sm Tomatoes — cut in thin wedges

Combine first 4 ingred. in sm. bowl, stirring until
blended. Set aside. Snap off tough ends of asparagus.
Remove scales from stalks with a knife. Cut asparagus
diagonally into 1 1/2″ pieces. Set aside. Pour oil
around top of preheated wok, coating sides; heat at
med. high for 2 min. Add asparagus and green onions;
stir-fry 3-4 min. Add mushrooms; stir-fry 1 min. Add
reserved cornstarch mixture to veg. mixture in wok;
cook until thickened and bubbly. Add tomato, and cook
just until heated. Serve immediately.

– – – – – – – – – – – – – – – – – –

Title: QUICK AND TASTY CHICKEN SOUP
Categories: Diabetic, Soups/stews, Main dish, Poultry, Crockpot
Yield: 4 cups

1 1/2 c Chicken; cooked diced.
1 1/2 c Chicken broth;
1 c Water
2 tb Onion; chopped fine
1/4 c Celery; diced fine
1/2 ts Thyme;
1/2 tb Arrowroot;
1 tb Water;

Simmer first seven ingredients for about 10 minutes.
Make paste of arrowroot and 1 tb water, add to soup.
Cook until clear and smooth (takes just a few seconds.

Food Exchange per serving: 2 3/4 LEAN MEAT EXCHANGES
CAL: 185 THAT’S ALL!!

Source: Recipes for Diabetics by Billie Little
(2 almost 2 1/2 years ago I was diagnosis as Diabetic,
this was one of the first of servral books I
prechased, then I found a EARLY version at the thrift
store. Both are so different.)

Brought to you and yours via Nancy O’brion and her

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Homemade Potato Soup

Recipe By : Frugal Cooking author Marenda Babcock
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium potatoes peeled cut bite size
1 stalk celery — sliced
1/2 teaspoon salt
3 cups water

Boil potatoes, celery, and salt in water until tender. Strain water saving 1 cu
p of the broth. Make white sauce recipe using 1 cup of the white sauce mix to 2
cups of cold water. When white sauce is thick, slowly add the cup of stock and
then the potatoes and celery. Let simmer about 15 minutes add salt and pepper
to taste.

Makes about 2 large bowls or 4 cups of delicious hot homemade soup.

from the Frozen Assets List

– – – – – – – – – – – – – – – – – –

Title: FISKESALAT MED PEPPERROTSAUS (FISH SALAD W/HORSERADISH SA
Categories: Norwegian, Salads, Seafood, Sauces
Yield: 4 servings

2 lb Halibut or cod fillet; cold
-boiled (see recipe)
4 tb Horseradish root; freshly
-grated -=OR=-
4 tb Prepared horseradish
1 pt Sour cream
1 ts Salt
1/8 ts White pepper
2 tb Onion; finely chopped
1 ts White vinegar
3 tb Dill; fresh, finely chopped
1 md Head lettuce; preferably
-Boston
2 Eggs; hard-cooked, sliced
3 Tomatoes; peeled cut in
-wedges

If you are using bottled, prepared horseradish, drain it through a
fine sieve, pressing out the excess juices with a wooden spoon or
squeeze it dry through a kitchen towel or double thickness of
cheesecloth. In a large mixing bowl, combine the horseradish, sour
cream, salt, pepper, onions, vinegar and 2 tablespoons of the chopped
dill. Break the fish into 2″ chunks and carefully fold it into the
sour-cream dressing with a rubber spatula. Marinate for at least 30
minutes in the refrigerator, then arrange the fish, sauce and all, on
a bed of dried, chilled lettuce leaves. Garnish with the sliced eggs
and tomato wedges and, just before serving, strew the remaining
tablespoon of chopped dill over the salad.

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