Lemon and garlic roasted beets

Recipe By : Food Wine Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound beets — pepeeled,sliced 1/4″
4 cloves garlic cloves — sliced thin
2 tablespoons lemon juice — fresh
1/4 teaspoon lemon zest — fresh
1/2 teaspoon extra virgin olive oil
1/4 teaspoon sugar
1 pinch salt
1 pinch white pepper — freshly ground

preheat oven to 375?
in a 8 inch square non reactive baking dish toss all ingredients together.
sppray a piece of parchment paper w/ cooking spray and set oiled side down on
the beet
cover tightly w/ foil and roastfor c. 40 min. shaking the pan occasionally.

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Boursin

Recipe By : Cooking with Class – Anne Moreschi
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese
Ron

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Oz Butter
1 Lb Cream Cheese
1 Tbsp Oregano
1 Tbsp Dill
1 Tbsp Thyme
1 Tbsp Black Pepper
1 Tbsp Garlic Powder
1 Tbsp Marjoram

Thoroughly cream butter and cream cheese in electric mixer. Add spices and mix
well. Place in a small bowl covered with plastic wrap allow to mellow
overnight in refrigerator before using, if possible.

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Serving Ideas : Use as seasoning for veg/put tsp on tom half broil.

NOTES : Made for Ron on return trip from CA at Regency.

Title: English Parsley Sauce
Categories: Sauces
Yield: 1 servings

1/2 c Butter 2 ea Egss (hard boiled)
2 T Flour Salt and white pepper
2 c Milk Nutmeg
1/4 c Chopped parsley

Melt butter in sauce pan, blend in flour, add milk. Stir until smooth and
cook until it thickens. Salt and pepper to taste. Just before serving,
add chopped parsley and finely chopped hard boiled eggs. Sprinkle on a
little nutmeg.

This is especially good on salmon, chicken, new boiled potatoes,
vegetables, etc.

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SNAPPY BEAN BAKE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish
Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Broccoli flowerets — in bite-
-size pieces
3 oz Snap beans — cut into bite-
-size pieces
3 oz Tofu — cut into 1/2-inch
-cubes
3 oz Lima beans — cooked
1 1/2 oz Brazil nuts — chopped
2 tb Soy oil
1 t Mustard
2 ts Fresh chives — minced
1 t Fresh parsley — chopped
1/2 ts Tarragon
1/2 ts Salt

Preheat oven to 350 degrees. Lightly grease 4 x 8
baking pan with soy oil. Combine all ingredients and
bake for 20 minutes with a cover.

From DEEANNE’s recipe files

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Title: TEXAS ROUND STEAK
Categories: Diabetic, Meats, Main dish, Vegetables
Yield: 6 sweet ones

1/2 c All-purpose flower;
1 ts Salt
1 1/2 ts Chile powder;
1 lb 2oz round beef
-about 1/2 thick (weighed
-after fat and bone are
-removed) cut into 6 3oz
-steaks
2 tb Vegetable oil;
1/2 c Green peppers; fresh
1/2 c Onions; chopped
1 c Fat-free beef broth;
1/2 c Tomato juice;
1 ts Chili power;
1/4 ts Garlic powder;
1/4 ts Ground cumin;

Blend flour, salt and chili powder well and place in
pie pan. Dredge meat in the flour mixture. You should
use about half of the mixture. (You can discard the
rest; however, it is necessary to have this amount to
make dredging pracitcal.) Place oil in a heavy frying
pan and heat to frying temperature over moderate heat.
Add meat and brown on both sides. Transfer steaks to
a 1 1/2 quart casserole. Fry peppers and onions over
moderate heat in the pan in which the meat was
browned, stirring frequently. Remove vegetables with a
slotted spoon and spread over meat. Pour out any
remaining fat. Add beef broth to frying pan and cook
and stir over moderate heat to absorb and brown
particles remaining in the pan. Add remaining
ingredients to broth. Mix well and pour over meat.
Stir the meat and vegetables lightly with a fork to
distribute the broth and vegetables. Cover tightly and
bake at 325 degrees for about 1-1 1/2 hours or until
the meat is tender. Serve 1 piece of steak with some
of the sauce per serving. Food Exchange per serving: 1
FRUIT EXCHANGE + 3 LEAN MEAT EXCHANGE; CAL: 213; CHO:
9gm; PRO: 20gm; FAT: 11gm; Low-sodium diets: Omit
salt. Use low-sodium broth, tomato sauce and tomato
juice.

Source: The New Diabetic Cookbook by Mabel Cavaiani,
R.D. Brought to you and yours via Nancy O’Brion and

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Title: Sweet and Sour Soybeans
Categories: Vegetarian Main dish Vegetables
Servings: 6

1 x Sweet-sour sauce (see below)
2 T Salad oil
1 ea Large onion cut 1″ squares
2 ea Large carrots cut 1/4″ slice
1 ea Clove garlic, minced/pressed
1 ea Green pepper *
3/4 c Fresh pineapple chuncks **
2 ea Tomatoes, cut in wedges
2 1/2 c Cooked soybeans ***

* Seeded and cut into 1″ squares
** or canned pineapple chuncks drained
*** 3 to 3-1/2 hours cooking time after sooking

Prepare sweet-sour sauce and reserve.
In a bowl combine 1-1/2 t. each cornstarch, soy sauce, and dry sherry;
1/2 cup each brown sugar and wine vinegar; and 1/3 cup vegetable stock.

Heat oil in a wide frying pan over high heat; add onion, carrots, and
garlic and cook stirring for about 3 minutes or until vegetables are
crisp-tender. Add green pepper and cook for 1 minute. Add pineapple,
tomatoes, and soybeans and cook for 2 minutes or until hot. Stir
sweet-sour sauce, pour into pan, and continue to cook, stirring, until
sauce bubbles and thickens.

Per serving: 10 grams protein, 72 grams carbohydrate, no cholesterol, 391
calories

—————————————————————————–

Baby Lima Beans or Broad Beans with Italian Sausage

Recipe By : Nathalie Dupree Cooks a Sunday Night Supper. TVFN, 1996
Serving Size : 5 Preparation Time :0:30
Categories : Sauce Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Italian bulk sausage — crumbled
1 onion — sliced
2 cups water
1 pound baby lima beans or broad beans
1/2 teaspoon ground cumin seed
1 fresh hot red pepper — seeded and chopped
Salt
Freshly ground black pepper

Place the sausage and onion in a heavy casserole or sauce pan and saute until
light brown. Add the water and bring to the boil. Add the beans, cumin seed,
and hot pepper and bring back to the boil. Cover, reduce heat and simmer 20
minutes. Season well with salt and pepper.

Yield: 4 to 6 servings

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BBQ RUB, HOGAHOLICS DRY RUB

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bbq Rub
Cookoff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon LEMON PEEL
1 tablespoon GARLIC POWDER
1 tablespoon ONION POWDER
1 tablespoon CHILI POWDER
1 tablespoon PAPRIKA
1 tablespoon MSG
1/2 tablespoon BLACK PEPPER
1/2 tablespoon CAYENNE PEPPER
1/2 tablespoon WHITE PEPPER
2 tablespoons SALT
2 tablespoons SUGAR

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Green Onion Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Condiments

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

1 Egg yolk

1 c Chopped green onions

3 tb White vinegar

1 tb Creole mustard

1/4 ts Chopped garlic clove

1/2 ts Sugar

1/2 ts Salt

1/2 ts White pepper

1 tb Worcestershire sauce

1 c Vegetable oil

Combine all ingredients in screw-top jar; shake well.

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CORNBREAD-APPLE-SAGE STUFFING

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Turkey Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Sticks butter
3 c Chopped onions (not
-peeled)
3 Granny Smith apples
9 c Cornbread
7 tb Dried sage or fresh
-equivalent
1 1/2 c Pecan halves
Salt and pepper to taste

Melt half of the butter and saute the onions and
apples. Move to a large mixing bowl. Melt the other
half of the butter and add to bowl with other
ingredients.

Any stuffing that is not used to stuff a fowl can be
baked in a covered casserole for 30-45 minutes at 325.

Often, this gets eaten up long before any leftover
bird …

Leslie Johnston 71621,3632

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31-Aug-92

MM by Cathy Svitek

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