Title: Salad Greens a la Chinois
Categories: Vegetables, Oriental, Wok
Yield: 8 servings

8 Lettuce leaves, broken up
1 Cucumber, sliced thin
2 Tomatoes, cut into wedges
1 Green pepper, seeded sliced
1 Garlic clove, minced fine
3 tb Oil
Salt
1 tb Vinegar
1 tb Sugar

1. Prepare and assemble all ingredients.

2. Place oil in wok and heat to smoking point. Stir fry garlic in it,
1 minute. Add cucumber and pepper, stir fry 1 minute. Add tomatoes,
lettuce, stir fry another minute. Then add salt, winegar, and sugar.
Stir fry all ingredients for another 3 minutes, until lettuce leaves
are wilted.

NOTE: The outer leaves of a lettuce can be used for this dish,
instead of being discarded. This dish can be served in lieu of a
tossed salad.

MMMMM

Title: 462365 Diabetic Fudge
Categories: Low-cal, Chocolate, Desserts
Yield: 8 servings

1 Stick oleo
2 oz Chocolate
1 tb Liquid sweetener plus 1/2
-tsp. vanilla
1 (8 oz.) cream cheese,
-softened
1/2 c Nuts, chopped

Melt oleo over low heat. Add chocolate. Melt and add
liquid sweetener plus 1/2 teaspoon vanilla. Remove
from heat and put into a blender for a short spin.
Remove from blender and add softened cream cheese. Now
add nuts. Put into a buttered pan and place in
refrigerator. Will keep one week in refrigerator.

—–

EGGPLANT IMAM BAYILDI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Eggplants
Olive oil
1 md Tomato, chopped
Salt Pepper
1/4 ts Allspice
1/2 ts Parsley
1 tb Currants, soaked in cold
-water 30 minutes
1 Clove garlic
1 Bay Leaf

Cut the stems off the eggplants but do not peel. Cut several length-wise
slits in the eggplants, but do not slice through. Heat 2 tb olive oil in a
small skillet and saute the onion until it browns slightly. Than add
tomato, salt, pepper, allspice, and parsley. Cook over medium low heat
until the mixture breaks down to almost a puree. Drain currents, and add
the to the tomato-onion mixture, and cook for 10 more minutes. Stuff the
cooked mixture in the slits in the eggplants with your fingers or a knife.
Set the eggplants in a flame-proof dish that iwll just hold them. Pour oil
over the eggplants until oil level is about halfway up the eggplants. Add
garlic bay leaf to the oil. Cover the dish and cook over very low heat
for an hour or until eggplants are very soft. Turn them every 15 minutes.
WHen done, pour off excess oil and strain and store for re-use. Cool and
refridgerate eggplants overnight. Serve cold with thin slices.

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MEXICAN TORTILLA SALAD

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups plus 3 tablespoons corn oil, — divided
16 corn tortillas, — julienned;
1/2 cup cooked, drained black beans
1/2 cup 1/4-inch diced jicama
1/2 cup 1/4-inch diced red bell pepper
1/2 cup 1/4-inch diced yellow bell pepper
1 1/2 tablespoons fresh lime juice
1 tablespoon finely chopped fresh cilantro
2 Serrano chilies, — seeded and finely chopped
Salt

Heat 5 cups corn oil to 325 degrees in a deep fryer or high-sided saucepan.
When hot, add half of
the tortilla strips. Stirring constantly, fry for 35 seconds or until crisp. Do
not overcook or tortillas
will lose their color and burn. Remove from oil with a slotted spoon and drain
on paper towels.
Repeat with remaining tortillas.

In a large bowl combine beans, jicama, bell peppers, 3 tablespoons corn oil,
lime juice, cilantro and
chilies; season to taste with salt and toss to mix. Gently toss in tortilla
threads, being careful not to
break them but making sure they are well coated with dressing. Serve
immediately.

* Red and blue corn tortillas may be found at Mexican markets or specialty food
stores

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Date: Thu, 07 Apr 94 09:20:41 EDT
From: Thomas P Collins

This is from Graham Kerr’s latest book. It goes especially well with
steamed asparagus to give it a melted butter sheen (I had it last night).

Gloss Broth

1/2 cup vegetable stock
1 teaspoon balsamic vinegar
1/8 teaspoon turmeric
dash of salt
1 teaspoon Arrowroot starch or cornstarch dissolved
in 1 Tablespoon of stock (slurry)

Combine all except slurry in small saucepan and bring to a boil. Stir in
starch slurry and cook until thickened, less than 1 minute.

Eggplant with Hot Garlice Sauce (Adapted from Pei Mei’s Chinese Cooking)

4-6 Chinese or Japanese eggplants (these are long and slender-HFSs or Chinese
groceries will have them)

1 t chopped fresh ginger
1 T chopped fresh garlic ( I use 4-6 cloves, as I really like garlic)
1 T Hot bean paste (available from Chinese groceries-check label to make sure
it has no added oil-most don’t)
2 T soysauce (adjust down for sodium restriction)
1 t sugar (or sucanat)
1 t salt (again, adjust for low sodium version)
1/2 cup soup stock or water
1 T chopped green onion

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc.
Saute with some water in a non-stick pan/wok, until soft.
When soft, remove from pan.
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add
salt, sugar, soysauce and stock/water. Return eggplant to the pan and cook for
about five minutes until garlic is soft and a sauce forms. If sauce is too
thin, thicken with 1t corn starch mixed with 2t water.

Serve over white/brown rice.

ENGLISH PEA SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Soups/stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz (1) Pkg frozen English peas
1/4 md Head lettuce
3 oz Fresh lettuce
3 oz Fresh spinach leaves
1/2 c Green onions — chopped
2 ts Bouillion granules
-chicken-flavored
1/8 ts Pepper
1 1/4 c Water
1/4 c Skim water

Comine English peas, lettuce, spinach, green onions, bouillion
granules, chervil and pepper in a large saucepan; stir in water.
Cover and bring to a boil; reduce heat, and simmer 20 minutes.
Process mixture to saucepan, and stir in milk. Cook over medium heat,
stirring frequently, until thoroughly heated.
Food Exchange per serving: 1/2 STARCH EXCHANGE; CAL: 46; CHO: tr;
CAR: 8gm; SOD: 64mg:

Source: All New Cookbook for Diabetics and Their Families.

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Chilled Avocado Soup

Recipe By : The Orange County Register 8/26/98
Serving Size : 8 Preparation Time :
Categories : *Imported

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups buttermilk
2 cups avocado pulp — (about 2 ripe
— avocados)
1 cucumber — peeled, seeded and
— coarsely chopped
2 tablespoons diced white onion
zest and juice of 1 lime — divided use
1 teaspoon salt
1 teaspoon white pepper
2 cups milk
1 cup water
2 tablespoons jalapeno sauce or another smooth green
— hot sauce
with a tangy finish
sour cream for garnish

1. Blend buttermilk and avocados in blender then add cucumber, onion, lime jui
ce (reserving the zest), salt and pepper. 2. With blender running, add milk,
water and hot sauce. Chill soup. Serve garnished with a dollop of sour cream
and a little lime zest. Yield: 8 servings Nutritional information (per serving
): 147 calories, 10.1 grams fat, 2.7 grams saturated fat, 10 milligrams cholest
erol, 128 milligrams sodium, 62 percent calories from fat Source: “The Great Ho
t Sauce Book” by Jennifer Trainer Thompson (Ten Speed Press, $14.95)

Formatted by Pam with MC Buster 9/4/98
– – – – – – – – – – – – – – – – – –

Title: Kolaches (Or Kolacky)
Categories: Cookies
Yield: 5 servings

1 c Butter 1 c Creamed cottage cheese
2 c Flour 1/4 ts Salt
1 c Fruit filling (see below) 1 x —–pineapple
filling——
1 c (9 oz can) crushed pineapple 1/3 c Sugar
1 tb Cornstarch 1 x ——apricot
filling——-
1 c Chopped dried apricots 1/4 c Sugar
2 tb Butter 1/8 ts Cinnamon

These are very simple, but you will find NO better cookie anywhere! On
the down side, they do require advanced preparation (overnight is best).
Included are a couple of filling recipes, but a can of pre-made will work
too. (Apricot is best) When rolling out dough, try to keep it as chilled
as possible. To cream the cottage cheese, it helps if you have a food
processor or blender, but a fork and a strong arm will do in a pinch. Mix
ingredients and chill at least 6 hours. Roll to 1/4″ thickness. Cut into 2
or 3 inch squares, and place filling or preserves in center of square.
Bring corners over filling and seal together. Bake at 350 – 25 to 30
minutes. Remove and dust with powdered sugar. Pineapple Filling: Combine
ingredients in sauce pan, cook stirring constantly until thickened. Cool.
Apricot Filling: Simmer apricot 10 minutes. Add sugar and simmer 10 minutes
more. Remove from heat and add butter and cinnamon. Cool.

—–

Ellen’s Basil Boursin

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs French
Harned 1994 Herb/spice
Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Garlic cloves — peeled
1/2 c Fresh sweet basil leaves
1/4 c Chives
1/4 c Fresh parsley
1/4 c Black olives — pitted
8 oz Cream cheese
Fresh basil sprig (garnish)

In a food processor, chop the garlic and herbs. Add the cream cheese;
blend until smooth. Coarsely chop the olives and add. Transfer the
mixture to a small bowl. Garnish with a sprig of fresh basil. Chill.

Ogden writes: “Boursin is a classic French herb spread. Mine is a
simplified version, good served with crackers or spread on pieces of
French bread, topped with thin slices of roast beef.”

Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 59.

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