Andouille in Comforting Barbecue Sauce

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Cajun Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

4 c Onions, finely chopped

1 c Celery, finely chopped

1 c Bell pepper, finely chopped

1 c Parsley, finely chopped

1 c Peanut oil

1 tb Garlic, finely chopped

3 c Steak sauce

1/2 c Louisiana hot sauce OR

3 c Ketchup

2 tb Cayenne pepper

3 ts Salt, to taste

1 c Southern Comfort Liquor

1 lb Andouille sausage

Saute onions, celery, bell pepper, and parsley in peanut oil until the

onions are clear or tender. Add garlic and cook a little longer. Add

steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern

Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours.

Makes about 3/4 gallon. This will keep in the refrigerator for weeks.

Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine

with 1 cup sauce. Heat well on stove or in a chafing dish. Serve

with small pieces of French bread or use teethpicks to spear

andouille. You will need plenty of napkins, also, too. “Other smoked

sausages may be used, but we like andouille.”

From Justin Wilsons

“Outdoor Cooking With Inside Help .”

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Title: KNOCK YOU NAKEDS
Categories: Bar cookies, Chocolate, Candies
Yield: 20 servings

-Carol Ohler-CHTP96A
1 pk German chocolate cake mix
1 c Chopped nuts
1/3 c Evaporated milk
3/4 c Butter, melted
60 Caramel candies
1/2 c Evaporated milk
1 c Chocolate chips

Combine, and mix well, cake mix, nuts, 1/3 cup milk
and butter. Press half of this mixture into the bottom
of a greased 13×9″ Pyrex dish, Bake at 350F for 8
minutes. Melt caramel candies in top of a double
boiler with 1/2 cup of milk. when caramel mixutre is
well mixed, pour over bakied mixute. Cover with
chocolate chips, and pour the rest of dough on top of
chips. Bake for 18 minutes at 350F. Cool before
slicing.

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HOLIDAY DELIGHT CHEESECAKE (LO-FAT)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Graham cracker crumbs
3 tb Sugar
2 tb Margarine, melted
3 pk Fat-free Cream Cheese (8oz)
3/4 c Sugar
2 tb Flour
3 tb Lemon juice
3 tb Cholesterol-free egg product
1 ct Non-fat lemon yogurt
Lite whipped topping
1 cn Cherry pie filling

1. Heat oven to 350øF. Combine graham cracker crumbs, sugar and
margarine; mix well. Pat onto bottom of 9″ or 10″ springform pan. Set
aside.

2. Beat cream cheese, sugar and flour together until light, fluffy and
smooth. Gradually add lemon juice and egg product; beat well. Add lemon
yogurt and mix thoroughly. Pour over prepared crust.

3. Loosely place aluminum foil over springform pan.

4. Bake at 350øF 60 to 70 minutes or until center of cake is set.

5. Gently run tip of knife between cake and edge of pan. Cool to room
temperature before removing from pan. Chill.

Served topped with cherry pie filling and whipped topping.
Per 1/12th serving:

Calories…………………216 Protein……………….16g
Carbohydrates…………….30g Total Fat………………4g
Saturated Fat……………..1g Cholesterol…………….9g
Sodium…………………542mg Fiber………………….6g
% of Calories from Fat 17%

* * * * *

Comparison:

Per Serving
% Calories
Fat from Fat Cholesterol

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Title: CAULIFLOWER WITH MUSTARD SAUCE
Categories: Vegetables
Yield: 6 servings

1 md Cauliflower
3/4 c Whipping cream
3/4 c Mayonnaise
Salt to taste
1 1/2 tb Prepared mustard
– pref. Dijon or Dusseldorf
1/2 Lemon (juice only)
Paprika

REMOVE THE STEM AND LEAVES from the cauliflower. Steam
the cauliflower whole until it is barely tender. Drain
and keep warm. Whip the cream and set aside briefly.
In a mixing bowl combine the mayonnaise, salt, mustard
and lemon juice. Whip until blended; fold in the
whipped cream. Pour sauce over cauliflower or serve it
separately. Sprinkle with paprika.

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Title: Old-Fashioned Bread Pudding
Categories: Diabetic, Breads/bm, Desserts
Yield: 8 sweet ones

6 sl White bread; day-old 1 ts Ground cinnamon;
-crust removed 1/2 c Seedless raisins;
2 tb Margarine; reduced-calorie Vegetable cooking spray;
-melted 4 Eggs;
Sugar substitue to equal 3/4 2 c Skim milk;
-cup, divided 1 ts Vanilla extract;

Brush bread lightly with melted margarine; sprinkle with 1 ts sugar
substitute and cinnamon. Quarter each bread slice. Layer with
raisins in a 1 1/2 -quart casserole dish coated with cooking spray.
Set dish aside. Combine eggs, milk, vanilla, and remaining 2 ts sugar
substitute; pour over bread and raisins in dish. Place dish in a pan
containing 1 inch of hot water. Bake at 350 degrees for 55 minutes
to 1 hour or until a knife inserted in center comes out clean out
clean. Server warm, or cover and refrigerate until thoroughly chilled.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE + 1/2
FAT EXCHANGE; CAL: 139; CHO: 138mg; CAR: 19gm; PRO: 7gm; FAT: 4gm;
SOD: 160mg;

Source: All New Cookbook for Diabetic and Their Families.

Place dish in a pan

MMMMM

Title: To Roast Peppers
Categories: Information
Yield: 1 info

Roast peppers over gas burner, under broiler, or immerse in hot oil,
turning until pepper’s skin is blistered and charred on all sides. Place
in plastic bag, close and let steam 15 minutes. Under running water,
remove skin from pepper. Slit pepper to open; wash out seeds and remove
veins.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Kidney Bean Salad

Recipe By : Southwest Sensations by Ro-Tel
Serving Size : 6 Preparation Time :0:00
Categories : Beans Mexican
Salads Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans red kidney beans — drained
1 can corn kernels — drained
1 1/2 cups cooked rice
1/2 cup green onions — sliced
1 can Ro-Tel Diced Tomatoes and Green Chilies
1/4 cup lemon juice
2 tablespoons red wine vinegar
2 teaspoons lemon peel — grated
1 teaspoon olive oil
1/2 teaspoon sugar

In a large bowl combine beans, corn, rice, green onions and Ro-Tel; set
aside. In a 1-cup measure combine remaining ingredients; pour over bean
mixture. Toss to coat. Chill 3 to 4 hours before serving. Serves 6.
I usually substitute lime for the lemon.
175 Calories, 1.5 grams fat.

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Title: EASTER EGG NESTS
Categories: Candies
Yield: 1 servings

DARK CHOCOLATE CANDY
CHOW MEIN NOODLES
JELLY BEANS

Melt the chocolate and let it cool slightly. Mix the chow mein noodles into
chocolate carefully so not to break them into smaller pieces. When the
chocolate is cooled sufficiently to handle, mold this mixture into small
bird shaped nests. Before the mixture has time to harden, place the jelly
beans or small candy easter eggs in the bowl of the nest. They will stay
put when mixture cools. Easy and fun to make.Use your imagination as to
items you could place in the nests.
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CAWL MAMGU (LEEK SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Leeks — medium sized,
washed,
-trimmed cut in small
-cubes
2 Onions, large — peeled
3 Carrots — peeled sliced in
-small cubes
2 Parsnips — peeled sliced in
-small cubes
1 1/2 lb Lamb, neck of — sliced
-trimmed of any fat
1/2 c Rice
-Salt
-Freshly ground pepper
1 Parsley — bunch, finely
-chopped

Make a bunch of the well washed leaves of one of the
leeks, [parsley stalks and the onion skins. Wrap them
in a cheesecloth and secure with string at either end.
Put the vegetables in a large saucepan with the meat,
rice and the bunch of flavoring leaves. Add a little
salt and pepper and cover with cold water. Bring the
mixture slowly to a boil, skim it once or twice, then
cover and simmer over low heat for 2 hours. Remove the
meat bones and the bunch of skins. Check the
seasoning. Sprinkle the parsley on top just before
serving. SERVES: 4-6

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Title: SWEET AND SOUR PORK (TIEM SHUEN GEE YOK)
Categories: Chinese, Pork, Fruits, Vegetables
Yield: 1 servings

1 lb Pork fillet
1 tb Rice Wine
1 tb Soy sauce
1/2 c Cornstarch
1 sm Carrot
1 lg Green pepper
2 sl Canned pineapple
4 Chinese dried mushrooms
1 cl Garlic
1/4 c White vinegar
1/2 c Water
1/8 ts Black pepper
1 tb Soy sauce
1 tb Salt
5 tb Sugar
1 ts Dried chili pepper
1 tb Cornstarch
1 tb Water
Oil for deep frying
2 tb Oil

PREPARATION:

Cut pork into 3/4-inch cubes. Mix the sherry and 1
tablespoon soy sauce together, and add to the pork.
With your fingers rub the mixture into meat. Still
using your fingers, roll the cubes in about 1/2 cup
cornstarch until thoroughly dredged but not too
thickly covered. (The fineness of the end result of
this recipe depends on the meat’s being crisp — never
soggy.) Cut the carrot on the diagonal into 1/4-inch
slices. Cut the green pepper in half; remove seeds and
cut into 1-inch squares. Cut the pineapple slices into
1/2-inch wedges. Wash the Chinese mushrooms and soak
in warm water for 30 minutes. Drain, remove stems.
Cut into 1/2-inch strips. Smash, peel, and mince
garlic. Combine garlic, carrots, green pepper,
pineapple, and mushrooms. Combine vinegar, 1/2 cup
water, black pepper, 1 tablespoon soy sauce, salt,
sugar, and chili pepper. In a cup, mix 1 tablespoon
cornstarch with 1 tablespoon water.

COOKING:

Heat oil in deep fry pan to 375-degrees. Cook pork
cubes a few at a time until very light brown, about 5
minutes. Stir with a chopstick occasionally so that
the cubes do not touch each other. Drain on paper
towels, and keep hot in low oven (200-degrees).
Repeat this process, cooking pork in hot oil until
cubes float and are golden brown — 2 to 3 minutes.
(This double cooking insures that the meat will be
crisp.) Heat the water-vinegar mixture in small
saucepan. In a medium-sized skillet or wok, heat 2
tablespoons of oil at high heat. Add
vegetable-pineapple mixture and stir-fry for 4
minutes. Add the hot water-vinegar mixture to the
vegetables and stir well. Add the cornstarch mixture,
and cook and stir until thickened, about 1 minute.
Pour sauce over pork cubes and mix.

SOURCE: ORIENTAL COOKING by Schryver

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