Title: Fresh Asparagus Salad with Lemon Dijon Vinaigrette
Categories: Salads
Yield: 2 servings

1/2 lb Asparagus, tough ends
-removed
1 md Lemon (for both juice and
-peel)
1/4 c Olive oil
2 tb Corn or canola oil
1/8 t Salt
1/4 t Pepper
1 1/2 t Dijon mustard
1 sl Bacon, cooked until crisp
-and crumbled coarsely
4 Dry-cured black olives,
-pitted
Freshly ground pepper

Bring a large pot of water to a boil and blanch the asparagus (cook
until tender but still bright green, 4-5 minutes). Remove with tongs
and immediately plunge into ice-cold water to stop the cooking and
preserve the color. Drain completely and arrange the asparagus on two
salad plates.

Remove half the lemon peel and cut into extremely thin strips. Boil
for 1-2 minutes; drain. Squeeze 3 tablespoons juice from the lemon.
Put the juice and boiled peel in a jar. Add the oils, salt, pepper
and Dijon mustard. Shake vigorously to combine. (This makes 3/4 cup
dressing. Refrigerate the unused portion for future salads.)

At serving time, spoon some vinaigrette over the asparagus. (Never let
asparagus sit in vinegar- or lemon based dressings; it turns an ugly
olive drab.) Sprinkle the crumbled bacon and pitted olives over the
top, along with a grind of pepper.

Salad (undressed) per serving: 58 calories, 4 grams protein, 6 grams
cabohydrates, 2 grams fiber, 3 grams fat (0.7 grams saturated), 134
milligrams sodium.

Vinaigrette dressing per tablespoon: 74 calories, 0 grams protein, 0.5
grams carbohydrates, 0 grams fiber, 8 grams fat (1 gram saturated), 36
milligrams sodium.

MMMMM

Title: Yams for Health
Categories: Vegetables
Yield: 4 servings

4 md Yams, peeled and sliced
1/2 t Finely shredded orange peel
1/2 c Orange juice
1 T Brown sugar
1/4 t Salt
1/4 t Cinnamon
1/8 t Allspice

In a large skillet, bring 1″ of water to a boil. Add yams. Cover and
simmer for 20 minutes or until they are tender. Drain. In a small
bowl, mix orange peel, orange juice, brown sugar, salt, cinnamon and
allspice. Pour over yams in skillet. Cook and stir until bubbly.
Simmer, uncovered, for 5 minutes, spooning sauce over potatoes
occasionally to make a glaze.

Per serving: 135 calories, 0 fat.

MMMMM

HERE’S A BAGEL RECIPE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c (to 8c) bread (high-gluten)
-flour
4 tb Dry baking yeast
6 tb Granulated white sugar or
-light honey (clover honey
-is good)
2 ts Salt
3 c Hot water
A bit of vegetable oil
1 Gallon water
5 tb Malt syrup or sugar
A few handfuls of cornmeal
Large mixing bowl
Wire whisk
Measuring cups and spoons
Wooden mixing spoon
Butter knife or baker’s
-dough blade
Clean, dry surface for
-kneading
3 clean, dry kitchen towels
Warm, but not hot, place to
-set dough to rise
Large stockpot
Slotted spoon
2 baking sheets

First, pour three cups of hot water into the mixing
bowl. The water should be hot, but not so hot that
you can’t bear to put your fingers in it for several
seconds at a time. Add the sugar or honey and stir it
with your fingers (a good way to make sure the water
is not too hot) or with a wire whisk to dissolve.
Sprinkle the yeast over the surface of the water, and
stir to dissolve.

Wait about ten minutes for the yeast to begin to
revive and grow. This is known as “proofing” the
yeast, which simply means that you’re checking to make
sure your yeast is viable. Skipping this step could
result in your trying to make bagels with dead yeast,
which results in bagels so hard and potentially
dangerous that they are banned under the terms of the
Geneva Convention. You will know that the yeast is
okay if it begins to foam and exude a sweetish,
slightly beery smell.

At this point, add about three cups of flour as well
as the 2 tsp of salt to the water and yeast and begin
mixing it in. Some people subscribe to the theory
that it is easier to tell what’s going on with the
dough if you use your hands rather than a spoon to mix
things into the dough, but others prefer the less
physically direct spoon. As an advocate of the
bare-knuckles school of baking, I proffer the
following advice: clip your fingernails, take off your
rings and wristwatch, and wash your hands thoroughly
to the elbows, like a surgeon. Then you may dive into
the dough with impunity. I generally use my right
hand to mix, so that my left is free to add flour and
other ingredients and to hold the bowl steady.
Left-handed people might find that the reverse works
better for them. Having one hand clean and free to
perform various tasks works best.

When you have incorporated the first three cups of
flour, the dough should begin to become thick-ish.
Add more flour, a half-cup or so at a time, and mix
each addition thoroughly before adding more flour. As
the dough gets thicker, add less and less flour at a
time. Soon you will begin to knead it by hand (if
you’re using your hands to mix the dough in the first
place, this segue is hardly noticeable). If you have
a big enough and shallow enough bowl, use it as the
kneading bowl, otherwise use that clean, dry, flat
countertop or tabletop mentioned in the “Equipment”
list above. Sprinkle your work surface or bowl with a
handful of flour, put your dough on top, and start
kneading. Add bits of flour if necessary to keep the
dough from sticking (to your hands, to the bowl or
countertop, etc….). Soon you should have a nice
stiff dough. It will be quite elastic, but heavy and
stiffer than a normal bread dough. Do not make it too
dry, however… it should still give easily and
stretch easily without tearing.

Place the dough in a lightly oiled bowl, and cover
with one of your clean kitchen towels, dampened
somewhat by getting it wet and then wringing it out
thoroughly. If you swish the dough around in the
bowl, you can get the whole ball of dough covered with
a very thin fil of oil, which will keep it from drying
out.

Place the bowl with the dough in it in a dry, warm
(but not hot)pace, free from drafts. Allow it to rise
until doubled in volume. Some people try to
accelerate rising by putting the dough in the oven,
where the pilot lights keep the temperature slightly
elevated. If it’s cold in your kitchen, you can try
this, but remember to leave the oven door open or it
may become too hot and begin to kill the yeast and
cook the dough. An ambient temperature of about 80
degrees Farenheit (25 centigrades) is ideal for rising
dough.

While the dough is rising, fill your stockpot with
about a gallon of water and set it on the fire to
boil. When it reaches a boil, add the malt syrup or
sugar and reduce the heat so that the water just
barely simmers; the surface of the water should hardly
move. Submitted By HUNT@AUSTIN.METROWERKS.COM (ERIC
HUNT) On 15 MAR 1995 064641 -0700

– – – – – – – – – – – – – – – – – –

Jalapeno Drop Biscuits

Recipe By : Gourmet Magazine – 1988
Serving Size : 16 Preparation Time :0:00
Categories : Breads Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup flour
1/2 cup yellow cornmeal
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter — cut into bits
1 1/2 cups Monterey jack cheese — coarsely grated
2 2″ pickled jalapeno peppers, seeded — minced
2 2″ fresh jalapeno peppers, seeded — minced
2/3 cup milk

Into a bowl, sift together the flour, cornmeal, baking powder, baking soda
and salt. Add the butter and blend the mixture until it resembles coarse
meal. Stir in the Monterey Jack and the peppers; add the milk. Stir the
mixture until it just forms a soft sticky dough. Drop the dough by rounded
tablespoons onto a buttered baking sheet and bake the biscuits in the middle
of a preheated 425 oven for 15 to 17 minutes or until pale golden. Makes
about 16 biscuits.

– – – – – – – – – – – – – – – – – –

Title: Fig Fruit Cake
Categories: Desserts, Holiday
Yield: 1 fruitcake

20 California dried figs
1/2 lb Candied cherries
1/4 lb Candied pineapple
2 1/2 c Chopped walnut
1 c Sifted cake flour
1 ts Salt
1 1/2 ts Baking powder
1 ts Cinnamon
1 ts Allspice
1/2 ts Cloves
1/2 c Shortening
1 1/2 c Sugar
5 Eggs; separated
2 oz Baking chocolate; melted
4 tb Brandy or water
1 1/2 ts Vanilla
1 ts Almond extract

Butter a 6 x 10 x 3-inch loaf pan. Line with waxed paper and butter
generously again. Set oven for 250 degrees F. Cover figs with very hot
water, and let stand 10 minutes. Drain. With scissors, snip off stems.
Then cut figs, cherries and pineapple into tiny bits. Add chopped nuts
and half the sifted flour. Mix together lightly. Sift remaining flour
with salt, baking powder and spices. Cream shortening, sugar, egg yolks
and melted chocolate. Whip egg whites until very light. Combine all
ingredients until just mixed. Place in baking pan. Bake in slow oven
(250 F.) for about 3 to 4 hours. Place pan of hot water in bottom of
oven. When cool, brush with hot corn syrup and decorate with figs,
candied fruit and nuts.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

BREAKFAST PUDDING

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Diabetic Breakfast
Nuts Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —–MIX TOGETHER SET ASIDE
IN—————-
-small oven-proof bowl
1/3 c Oatmeal
1 c Low-fat milk
1 Egg
1 Banana — mashed
1 t Vanilla

Set mixture aside to stand for 10 minutes to allow
oatmeal to soak up flavor. Stir again and place in a
small dish. Prehat oven 325 degrees. Sprinkle with
cinnamon. Place dish in another oven-proof dish
containing 1 inch of water. Bake 15-20 minutes or
until firm.

Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE +
1 MILK EXCHANGE + 1 FRUIT EXCHANGE or 1/2 STARCH/BREAD
EXCHANGE 1/2 MILK EXCHANGE + 1/4 MEAT

Source: Vegetarian Cooking for Diabetic by Patricia
Mozzer Brought to you and yours via Nancy O’brion and
her Meal Master

– – – – – – – – – – – – – – – – – –

Title: Milk Chocolate Popcorn
Categories: Snacks
Servings: 1

12 c Popped popcorn
2 1/2 c (12oz can) salted peanuts
1 c Corn syrup
1/4 c Butter or margarine
2 c 11 1/2 oz bag Milk chocolate
Chips

In a large, greased, roasting pan, combine popcorn and nuts. In a large,
heavy saucepan combine chocolate chips, corn syrup and butter. Cook over
medium heat until mixture boils, stirring constantly. pour over popcorn
toss well to coat. Bake in a preheated 300 degree oven for 45 minutes
stirring frequently. Cool completely. Store in an airtight container for up
to two weeks. Makes about 14 cups. Recipe from NESTLE Toll house kitchens.
Formated by Diana Lewis

MMMMM

Chicken and Sausage Gumbo

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Flour — all-purpose
14 ounces Ff smoked sausage — slice 1/4
18 ounces Chicken breast halves withou
1/2 cup Green pepper — chopped
1/2 cup Celery — chopped
1 cup Onion — chopped
2 quarts Water — hot
3 Cl Garlic — mince
2 pinches Bay leaf
2 teaspoons Cajun seasoning
1/2 teaspoon Thyme — dried
1 tablespoon Worcestershire sauce
1 teaspoon Hot sauce
1/2 cup Green onion — chopped
4 cups Rice — cooked
1/4 cup Chicken broth
1 teaspoon Olive oil

Recipe by: Southern Living Preparation Time: 0:30 Place flour in a pan and
bake for 15 min at 400 deg. until the color of caramel, stirring every 5 min.
Brown chicken in oil. Add broth and saute vegetables. Sprinkle in flour.
Stir in water slowly. Add garlic and remaining ingredients except rice.
Simmer 1 hour. Serve over rice.

– – – – – – – – – – – – – – – – – –

Turkey Pot Pie with Biscuit Crust

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Turkey Ground Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Filling
1 lb ground turkey
1 can chicken broth (14 oz)
3 T butter
3 T flour
2 carrots — chopped (approx 1/2
1 medium onion — chopped
2 stalks celery — chopped
1/2 c frozen peas
black pepper
1 or more:thyme, tarragon,oregano
Biscuit crust
2 1/4 c flour
2 1/2 t baking powder
4 T butter
1 c milk

Mix the baking powder with the 2 1/4 c of flour. Using your fingers, rub
the butter into the flour mixture until there are uniform granules of
butter/flour chunks (< 3 mm or so). Stir in the milk. Knead the mixture with your hands until it holds together in a sticky mass. Set aside. Saute the turkey until almost completely cooked. Remove from the pan. Melt 1 T of butter and saute the vegetables (except the peas) until soft. Remove from the pan. Melt remaining 2 T of butter, stir in the flour, and cook to form a roux. Add the broth and seasonings, cooking until thickened. Put the turkey, vegetable mixture, and the peas in the bottom of a baking dish. Pour the sauce over the filling. Cover the filling with chunks of the biscuit dough. It's ok if the filling is not completely covered. Bake at 450 deg for 15 min, or until crust is firm and somewhat brown. - - - - - - - - - - - - - - - - - - NOTES : NOTES : (Note: The amount of crust will depend on the type of baking dish you use. For a wide and shallow pan, make the full amount. For a dish that is deep with a relatively narrow diameter, cut the crust recipe in half

Risotto Milanese

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 1/2 cup Rice (Uncle Ben`s converted)
2 Pk saffaron ( can be found in
1 Onion chopped
Italian or Spanish section)
1/2 Stick butter
3 Sausages (optional)
1/4 cup Olive oil
1/2 cup grated cheese — (1/2 to 3/4)
1 quart Chicken broth (canned o.k.)
1/2 cup White wine
2 Boullion cubes

Melt butter in olive oil and sautee onion until golden. Remove sausage meat
from skin and crumble up and add to onions.Brown slowly on med heat. In a
separate pot, heat chicken broth with boullion and keep warm. Add rice to
sausage mixture andmix well. Gradually add broth to rice about 1 1/2 cups at a
time and cook until broth is absorbed.Continue this process until rice is
cooked. Before the last cups are added add the wine and saffaron and continue
to mix so it doesn`t stick. When the rice is done, mix in 1/2 cup of grated
cheese. Serve hot with extra cheese on the side.

This is really not hard, give it a try. It can be a meal in itself or a side
dish. It`s great for a buffet.

– – – – – – – – – – – – – – – – – –