Title: Can of Veggie Salad
Categories: Salads, Vegetables, Vegetarian
Yield: 1 batch

MMMMM—————————SALAD——————————–
1 cn (15 1/2 oz.) tiny whole
— Blue Lake stringless
— green beans
1 cn (15 oz.) Belgian baby
— carrots, extra tiny
1 cn (15 oz.)tiny whole beets
6 Green onions, diced (white
— and green both)
1 Cucumber, peeled and diced

MMMMM————————–DRESSING——————————-
1/2 c Lemon juice
1/2 c Tarragon vinegar
3/4 c Olive oil
Grated peel of one lemon
2 Cloves garlic, minced
Salt to taste
Freshly ground coarse pepper
— to taste

Dump canned vegetablaes into a colander; drain well.

Make dressing, reserving half for future use. Add remaining half to
vegetables and toss well. Chill and serve on Bibb lettuce. Garnish
with a sprig of parsley and sprinkle with some whole wheat croutons.
Serve with reserved dressing alongside in a cruet.

From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

MMMMM

Title: CLAY COOKER DIRECTIONS FOR BREADS
Categories: Information, Breadmaker
Yield: 1 servings

-FRENCH BREAD EXTRAORDINAIRE
-RKFV20A BEV JANSON
-and it really is.
1 1/4 c -Water,
3 1/2 c Unbleached White Flour,
1 1/2 ts Salt,
2 ts Active dry yeast
-(plus I also add
1 tb Gluten

Linda C, asked me to post my directions for using a
CLAY COOKER or a La Cloche (an unglazed ceramic
covered baking dish used for producing crusty bread),
so here they are:

My Directions for baking Bread in unglazed clay
cookware:
1. Rub Flour on sides and bottom of clay pot. (leave
some flour in bottom of pot to prevent dough sticking
to pot)
2. Remove dough ball from bread machine and place on
oiled counter top.
3. Form dough into one oblong loaf.
4. Completely cover shaped dough ball with flour**
and place in clay pot bottom.
5. Let rise 1-3 hours covered in warm place.
6. Soak TOP of Clay Pot in HOT water for at least 30
minutes (I also gently slash the top of the dough at
an angle before putting the cover on) 7. Place soaked
clay pot COVER on clay pot bottom.
8. Put into COLD oven. — Set oven temperature at 450
degrees.
9. Bake 45 minutes.
10. Remove cover, check for doneness and color. (In
my oven, this is enough time for the bread to be done
and nicely browned, however ovens vary, so if
necessary, bread may be baked/browned an additional 15
minutes UN-covered) (Bread will be done when a finger
thump on the loafs surface sounds hollow)
11. Allow the bread to cool for 15 minutes before
serving.

**Sometimes I prefer a crusty, crackly top instead of
a country look so then I only flour the pot and not
the dough. I put an egg glaze on top of the dough with
a pastry brush and sprinkle with sesame seeds. (Black
sesame seeds really look nice).

The dough I prefer is from Linda Rehbergs, Bread
Machine Magic the Book of Helpful Hints. If you only
buy ONE cookbook for bread machine baking, this should
be the book you choose. The Recipe is called: Bev in MN

Formatted for MEAL MASTER by Elaine Radis, PRODIGY ID:
BGMB90B: GEnie ID; E.RADIS

—–

RUGGALACH I

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts
* Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Butter — or margarine
1 Egg
2/3 c Sugar
2/3 c Sour cream
chopped walnuts
2 ts Cinnamon

Recipe by: Sandra Capps WXHA93A Sift flour blend with softened
butter. Add sour cream egg yolk. Divide into 4 equal balls chill at
least 3 hours or overnight in refrigerator. For filling mix walnuts, sugar
cinnamon. Roll dough into 4 circles cut into 12 wedges each. Roll
with 1/2 tsp. of filling at outer edge of wedge (wide end). Brush with egg
white dip in sugar mixture to coat top. Bake at 400 degrees about 20
minutes on lightly greased sheet. Makes 4 dozen.

You can also add raisins to the filling mix.

– – – – – – – – – – – – – – – – – –

Title: SPINACH YOGURT SOUP
Categories: Soups
Yield: 4 servings

1 md Onion, finely
Chopped
1 1/2 tb Butter
2 ts Flour
1/3 ts Salt
1/4 ts Tarragon
Dash nutmeg
Dash cayenne
1 1/2 (10 oz ea) frozen chopped
Spinach, thawed but NOT
Drained
2 c Chicken broth
3/4 c Yogurt
Half lemon slices for
Garnish

In 3 quart saucepan, saute onion in butter until soft but not brown.
Mix in flour, salt, tarragon, nutmeg and cayenne. Cook until bubbly.
Mix in spinach, then broth. Bring to a boil. Reduce heat and simmer,
uncovered, 15 minutes.

Place in blender, about 1/3 at a time (I used a hand blender right in
the pot) and puree. Return to saucepan. Add yogurt, whisking until
smooth and blended. Heat just until steaming. (Do not boil.) Add
salt, if needed. Serve with a lemon slice on top of each serving.
Contributed to the echo by: Ellen Cleary

MMMMM

Title: Peanut Butter Twists
Categories: Cookies
Yield: 30 servings

1 c All-purpose flour
2 tb Sugar
1/2 ts Salt
1/3 c Vegetable shortening
3 oz Cream cheese
2 ts Milk
1/4 c Peanut butter
3 tb Apple butter

1. In a small mixing bowl, sift the flour with sugar and salt.
Add shortening, cream cheese and milk. Mix on lowest speed of an electric
mixer until dough begins to form well. Shape into a ball.

2. Roll out on floured surface to a 20 x 8 inch rectangle. Cut in half to
make two 10 x 8-inch rectangles.

3. Spread one half with peanut butter (try crunchy peanut butter if you
wish); top with the apple butter. Place the second half of dough on top of
first. Brush with milk and sprinkle with a little bit of granulated sugar.

4. Cut into strips 5 x 1/2 inches. Gently twist twice. Place on
well-greased cookie sheets and bake in preheated 400-degree oven for 7-10
minutes or until light golden brown. Do not overbake. Serve warm or at
room temperature.

Makes 30 twists.

Recipe By : Jo Anne Merrill

—–

Title: Basil Tomato Salad
Categories: Salads, Appetizers, Rice
Yield: 6 servings

2 tb Olive oil
2 tb Cider vinegar
2 ts Basil, chopped -=OR=-
1 ts Dried basil
1/2 ts Salt
1/4 ts Pepper
3 c Cooked rice, cooled
2 md Tomatoes, chopped
1 md Cucumber, seeded chopped
1 sm Red onion, chopped

In a small bowl, whisk together oil, vinegar, basil, salt and pepper.
Add rice, tomatoes, cucumber and onion; toss. Serve chilled.

“Country Woman Magazine” March/April, 1993. Posted by Jim Bodle

—–

Potato Soup with Onions and Cheddar (Pressure Cooked)

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or oil
1 clove garlic — finely minced
4 stalks celery — thinly sliced
3 scallions — thinly sliced
10 ounces pearl onions — peeled
2 pounds potatoes — * see note
6 cups beef, chicken, or vegetable stock
1/2 cup finely minced fresh parsley — divided
1/2 cup milk — optional
1 cup grated sharp Cheddar cheese
salt and white pepper — to taste

serves 6

*Thin skinned varieties such as Maine, russets, new potatoes are wonderful to u
se without peeling. Their delicate skins become very tender and infuse the bro
th with a full-bodied flavor. Scrub them, halve, and cut into 1/4″ slices

Heat the butter in the cooker. Saute the garlic, celery, and scallions for a m
inute or two. Stir in the onions and potatoes, tossing to coat with the butter
. Add the stock and 1/4 cup parsley. Lock the lid in place and over high heat
bring to high pressure. Adjust heat to maintain high pressure, and cook for 5
minutes. Let the pressure drop naturally or use a quick release method. REmo
ve the lid, tilting it away from you to allow any excess steam to escape. Add
the remaining parsley and milk (if using). Over low heat, gradually stir in th
e grated cheese, simmering until the cheese is melted and the soup is hot. Add
salt and pepper to taste before serving.

– – – – – – – – – – – – – – – – – –

Title: Leeks Vinaigrette
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 sweet ones

8 md Size leeks, trimmed well 1 tb Balsamic vinaigrette
-washed

Split the trimmed leeks lengthwise, leaving the white root ends whole.
Make certain all sand is rinsed away. Bundle leeks and tie with
string. Drop into saucepan of boiling water and simmer, covered,
about 12 minutes, until just tender. Serve immediately with
vinaigrette, or place in iced water to stop cooking, and serve
chilled. Food Exchanges per serving: 1 VEGTABLE EXCHANGE + 1 FAT
EXCHANGE; CAL: 76; CHO: Omg; CAR: 8g; PRO: 1g; SOD: 46mg; FAT: 5g;

Source: The Art of Cooking for the Diabetes Cuisine by Betty Marks;

MMMMM

Title: MARINADE FOR SHELLFISH
Categories: Sauces, Seafood
Yield: 6 servings

1/2 ts Coarse (kosher) salt
1/2 ts Freshly ground white pepper
1 pn Cayenne pepper; -=OR=-
1/4 ts -Tabasco sauce
1 Garlic clove; finely minced
1/4 c Chopped fresh parsley
2 tb Lemon juice
1/3 c Olive oil

Try this marinade for shellfish you wish to barbecue.
COMBINE ALL INGREDIENTS and pour over shrimp or
scallops in a non-reactive container, such as a glass
pie plate. Makes enough for about 1 1/2 pounds cleaned
weight. Marinate 1 hour and baste with marinade
several times while grilling.

—–

BARLEY RISOTTO WITH ROASTED TOMATOES AND NICO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tomatoes (about 1 1/2
Pounds) — cut crosswise
5 c Water — more if needed
1 1/2 c Chicken stock — homemade or
Canned
1 tb Olive oil
1 Onion — chopped fine
1 1/2 c Pearl barley (about 11
Ounces)
1 1/2 ts Salt
1 1/2 tb Butter
6 tb Parmesan cheese — grated
2 tb Heavy cream — optional
3 tb Nicoise olives — chopped

Heat the oven to 300 degrees. Put the halved
tomatoes, cut-side up, on a baking sheet. Dry the
tomatoes in the oven until shriveled but still juicy,
not hard and dry, about 2 hours. Let cool and then cut
into 1/2-inch pieces.

In a medium saucepan, bring the water and stock to a
boil. Remove from the heat and keep covered.

In another medium saucepan, heat the oil over moderate
heat. Add the onion and cook, stirring occasionally,
until translucent, about 5 minutes.

Add the barley and stir to coat. Add about a third of
the hot stock mixture and cook at a gentle boil,
stirring occasionally, until absorbed. Add another
third of the stock and cook, stirring frequently,
until absorbed. Add the remaining stock and the salt
and cook, stirring frequently, until the barley is
tender, about 1 hour and 15 minutes total cooking
time. Any stock that has not been absorbed should be
thickened by the starch from the barley.

Stir the barley vigorously to make the texture
creamier. If it is dry, add more water. Stir in the
butter, Parmesan, the cream, if using, and three
quarters of both the tomatoes and the olives. Serve
the barley risotto topped with the remaining tomatoes
and olives.

Chef’s Notes: This is a “Dean’s Quisine Recipe” from
Dean Fearing’s weekly cooking segment on KDFW-TV in
the Dallas/Ft. Worth area. Dean Fearing is the
Executive Chef of the Mansion on Turtle Creek in
Dallas.

Recipe By : Dean Fearing of The Mansion on Turtle
Creek

From:

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