Title: Vegetable Biriyani
Categories: Veg-cook, August
Yield: 1 servings

2 c Basmati rice
1 c Vegetables steamed (green
Peas,beans,carrots,caulifwr
Etc)
2 md Size onions chopped
2 T Raisins
2 T Cashew nuts or slivered
Almonds
2 t Salt
1 t Turmeric powder
1 t Cinnamon powder
1/4 t Clove powder
1/4 t Nutmeg powder
1/4 t Chilli powder
1/4 t Coriander powder
3 T Butter

Soak the basmati rice in water for 30 min and drain well. Melt 1 1/2 T
butter in a skillet and saute’ the onions and raisins and cashew nuts till
they turn golden brown. Keep aside. Melt rest of the butter in the skillet
and add basmati rice and fry till they don’t stick together. Add all the
spices and mix well. Preheat the oven to 375F. Empty the basmati rice into
a baking pan. Add salt and 1 1/2 cup of water. Cook for 20 min or until the
rice is done. Add the vegetables, onions, raisins and cashewnuts to rice
and mix well.

From: heman@ccwf.cc.utexas.edu (Hem Ramachandran). rfvc Digest V94 Issue
#166, Aug. 10, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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Endive Hors d’Oeuvre Hawaiian

Recipe By : ?
Serving Size : 24 Preparation Time :0:00
Categories : =

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Belgian endive
3 ounces cream cheese — softened
1 Kiwi fruit — peeled and chopped
1/4 can pineapple — crushed drained
1 small shallot — chopped fine

Trim about 1/2′ from the bottom of the endive; separate and wash the
leaves. Drain well on paper towel. Stir together cream cheese, kiwi,
pineapple and shallot until well combined. Spoon about 1 teaspoon of the
mixture into each leaf. Arrange endive on platter, cover with plastic
wrap and chill until serving time.

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NOTES : Simmer savor 4/19/95

Title: SHREDDED CABBAGE
Categories: Diabetic, Side dish, Vegetables
Yield: 1 servings

1 lg Cabbage; coarsely shredded
2 tb Butter or margarine;
1/2 ts Nutmeg
Salt to taste
Fresh ground pepper;

Cook cabbage in a small amount of boiling water, until
tender; drain. Press out excess moisture or pat dry.
Melt butter or MARGARINE in skillet. Add nutmeg; stir
to blend. Add cabbage; toss to coat. Add salt and
pepper. Food Exchange per serving: 1/2 VEGETABLE
EXCHANGE + 1/2 FAT EXCHANGE CAL: 32

Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and

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FUNNEL CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c Flour,
1/4 ts Salt,
1/2 ts Soda,
2 tb Sugar,
3/4 ts Baking powder,
1 Egg — beaten,
2/3 c Milk — or more as needed,
-Oil for frying, and
Powdered sugar.
-Into a large bowl, sift
-together:
1 1/3 c Flour,
1/4 ts Salt,
1/2 ts Soda,
2 tb Sugar — and
3/4 ts Baking powder.
-Next, in another bowl,
-blend together:
1 Egg — beaten, and
2/3 c Milk — or more as needed.

It is hard to know if this should really be called a
cake, but it has historically been called a cake, so
it is a cake, even if it is fried. This desert appeals
to children of all ages, it is a homey, and homely,
classic ~ attractive in its own strange way, and very
tasty. I have seen it served with whipped cream and
fruit toppings, so let your imagination run wild with
the toppings. This is a Pennsylvania-Dutch recipe, and
was printed in the food section of the September 25,
1986 Austin American-Statesman. This recipe was
credited to Laura Worm, Louise Lightsey, and Jeanene
Demel.

Add the liquid ingredients to the dry ones. Beat
until smooth.

Fill a skillet or pan with 1 inch of cooking oil and
heat to a temperature of 375 F. Now cover the small
hole of a clean funnel with a finger. Then fill the
funnel with the batter. Carefully move your finger
away from the hole in the funnel, allowing the batter
to flow into the skillet. Move the funnel to form
patterns with the batter. Fry until golden brown,
about 1 or 2 minutes, turning once with two spatulas.
Remove to paper toweling to drain. Place on a plate
and sprinkle with powdered sugar. Serve hot. Repeat
the process until all of the batter is used up.

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Title: Ox Tail Soup
Categories: German, Soups/stews, Veal
Yield: 6 servings

2 lb Ox tails; disjointed or 2 ea Veal tails
1 ea Onion; medium, sliced 2 tb Vegetable oil
8 c Water 1 ts Salt
4 ea Peppercorns 1/4 c Parsley; chopped
1/2 c Carrots; diced 1 c Celery; diced
1 ea Bay leaf 1/2 c Tomatoes; drained
1 ts Thyme; dried, crushed 1 tb Unbleached flour
1 tb Butter or margarine 1/4 c Madeira

In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
minutes. Add water, salt and peppercorns; simmer uncovered for about 2
hours. Cover and continue to simmer for 3 additional hours. Add the
parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering
for 30 minutes longer or until the vegetables are tender. Strain stock and
refrigerate for an hour or more. In a blender puree the edible meat and
vegetables and reserve. Remove fat from top of stock and reheat. In a
large, dry frypan brown flour over high heat. Cool slightly. Add the butter
or margarine, blend. A little at a time, add the stock and vegetables.
Correct seasoning and add madeira just before serving.

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STEWED MILK BEANCURD

Ingredients:
2 1/4 cups fresh milk
2 egg white
1 egg yolk (medium size)
1/2 cup granulated sugar
1/4 tsp rice vinegar

Method:
1. Parboil fresh milk until barely boiled.
Transfer to small bowl. Allow to cool until
a sheet of milk skin formed on the sur-
face. Make a slit on the edge of bowl.
2. Whisk egg yolk and egg white (don’t
over-whisk to form bubbles). Fold in milk.
Add sugar and rice vinegar. Stir until sugar
dissolved. Strain milk with sieve. Transfer
to bowls with milk skin. Arrange on
steaming basket. Steam for 20 minutes
over medium heat. Uncover twice to ob-
tain a smooth surface.

MINTED CANTALOUP AND BLUEBERRIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sugar
1 c Water
2 tb Mint — crushed
1 c Blueberries
2 c Cantaloupe balls
x Mint — for garnish

Recipe by: Home Cooking, 8/94 Combine sugar, water and crushed mint in
saucepan. Boil for 3 min. Strain and chill. Add blueberries and cantaloupe
balls to syrup. Serve either as a salad or with whipped topping for
dessert.

Serves 3 – 4

Typed for you by Reggie Dwork reggie@netcom.com

– – – – – – – – – – – – – – – – – –

GARLIC SOUP ROYALE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
40 Garlic cloves
2 c Chopped onions
1 c Chopped peppers
1/2 c Chopped carrots
1/2 c Chopped celery
1 c Bread crumbs
28 oz Can Italian plum tomatoes,
-chopped
5 c Rich chicken stock
1/2 ts Cayenne pepper
1/2 ts Curry
1/2 ts Black pepper
1 t Salt
1 tb Oregano
1 tb Thyme
1/2 Olive oil
1 c Heavy cream
1 c Flour
2 c Skim milk

In the olive oil, saute onions, garlic, celery and
carrots until soft. Stir in flour and mix thoroughly.
Cook 5 minutes while stirring. Do let not burn. Add
tomatoes, breadcrumbs and stock. Bring to boil. Simmer
15 minutes. Let cool. slightly. Add cream and or milk
while puree’ing through blender. Garnish with finely
chopped scallions, and serve very hot.

– – – – – – – – – – – – – – – – – –

Title: Pumpkin Tea Ring
Categories: Diabetic, Desserts, Breadmaker
Yield: 25 servings

1 tb Active dry yeast;
1/4 c Warm water
1 c Milk; skim
1/4 c Vegetable oil;
2 tb Sugar
1/2 ts Salt
5 c Whole wheat flour;
(5 1/2 c)
16 oz Pumpkin; canned
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1/2 c Dark raisins or currents;
2 tb Margarine
2 tb Honey;

Soften yeast in the water. Combine the milk, oil, and salt in a
large bowl with 2 cups of the flour. Add yeast mixture, pumpkin,
cinnamon, nutmeg, cloves, and raisins. Mix well. Stir in 3 more cups
of flour. Beat. Transfer to an oiled bowl, cover with damp towel, and
let raise in in a warm place until doubled in bulk (about 1 hour).
Punch down dough and turn onto a lightly flour surface and knead in
the remaining flour to make a smooth elastic dough, about 5 minutes.
Melt the margarine and honey together in a saucepan. Break off
2-inch of the dough and shape into balls. Dip the honey mixture.
Place in an oiled 10-inch tube pan. Cover and let raise until doubled
(about 1 hour). Bake in a 350 F oven for 50 to 60 minutes. Cool 10
minutes before removing from the pan. Serve warm.

Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT EXCHANGE plus 1
FRUIT EXCHANGE

CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144

MMMMM

Title: Peanut Crispies
Categories: Cookies
Yield: 48 cookies

1/4 c Shortening
1/4 c Butter or margarine
1 c C H Golden Brown Sugar
1 Egg; unbeaten
1/2 ts Vanilla
1 c Sifted all-purpose flour
1/2 ts Soda
1/2 ts Baking powder
1/4 ts Salt
1 c Rolled oats
1/2 c Corn flakes
1/2 c Salted peanuts

Melt shortening and butter over very low heat. Remove from heat and stir
in sugar. Add egg and vanilla; beat well. Combine flour, soda, baking
powder, and salt; sift into sugar mixture and mix well. Blend in oats,
corn flakes, and peanuts. Shape dough into 1″ balls. Place 2″ apart on
greased baking sheet. Bake at 350 degrees for 12 to 15 minutes.

Makes 4 dozen 2″ cookies.

Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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