LOW-CALORIE SPICED TEA MIX

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Diabetic Beverages
Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c + 2 tb orange flavored
-drink mix — sugar-free
1/4 c Lemondade flavored-drink mix
-sugar-free
3/4 c Iced tea mix — sugar free
1 t Ground cloves
2 tb Ground cinnamon

1. Combine all ingredients, stirring until blended.
Store mixture in an airtight container.
2. For each serving, place 1 teaspoon mix in a cup.
Add 1 cup hot water, stirring well. Serve hot.
Food Exchange Per Serving: FREE; CAL: 1; CAR: TR; PRO:
TR; FAT: TR; SOD: 1 MG;

Source: All New Cookbook For Diabetics And Their
Families. Brought To You And Yours Via Nancy O’Brion
And Her Meal Master Typed for you and yours via her
nieghbor Sophia Robinson; age 12

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Title: Fresh Fruit Frappe
Categories: Fruits Drinks Mexican
Servings: 6

1 c Watermelon; Cut Up
1 c Cantaloupe Or Honeydew; *
1 c Pineapple; Cut Up
1 c Mango; Cut Up
1 c Strawberries; Halved
1/4 c Sugar
1 c Orange Juice
1 x Crushed Ice

* Melon should be cut up.
————————————————————————–

Mix all ingredients except ice. Fill blender container 1/2 full of
mixture. Add crushed ice to fill to the top. Cover and blend on high
speed until of a uniform consistency. Repeat with remaining mixture.
Serve immediately; garnish with fruit, if desired.

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Title: Layered Fruit Salad
Categories: Fruits, Salads
Yield: 1 servings

2 c Fresh peach slices OR
16 oz Can sliced peaches,
– drained
2 c Fresh blueberries
2 c Fresh strawberry slices
2 c Fresh green grapes
2 tb Lemon juice
1 ts Grated lemon rind
8 oz Cream cheese; softened
1 c Whipping cream
1/4 c Powdered sugar
1/2 c Walnuts; chopped

In a large glass bowl layer fruit in order given. In a separate bowl
mix cream cheese, lemon juice and lemon rind. In another bowl whip
cream just until peaks form; add powdered sugar and whip to stiff
peaks. Fold cream cheese mixture and whipped cream mixture together.
Spread over fruit and sprinkle with walnuts. Serve immediately or
store, covered, in refrigerator.

MMMMM

Title: Sauce Picante
Categories: Sauces, Emeril, Ethnic, Am/la
Yield: 2 cups

1 tb Olive oil
2 tb Onions; chopped
2 tb Green onions; chopped
2 tb Celery; chopped
2 tb Green bell peppers; chopped
1 tb Shallots; minced
1 tb Jalapeno peppers;seeded,
-minced
1 tb Garlic; minced
1 tb Fresh basil;chopped
1 ts Fresh thyme; chopped
1 ts Fresh oregano; chopped
2 Bay leaves
1 c Italian plum tomatoes; peel
-seeded and chopped
1 c Chicken stock
1/2 ts Salt
1/2 ts Cayenne pepper
2 Turns fresh black pepper
1 tb Unsalted butter

In a sauce pot, heat oil. Add the onions, green
onions, celery, bell pepper, jalapenos, shallots and
garlci over high heat. Add the basi, thyme , oregano,
and bay leaves. Saute for 2 minutes. Stir in
tomatoes, stock, salt, cayenne and black pepper and
bring to a boil. Cook over high heat for 2 minutes.
Reduce the heat and simmer, stirring occasionally ,
for about 5 minutes. Stir in butter and remove from
heat.

Source: Essence of Emeril, #2280, TVFN
Formatted by Lisa Crawford, 4/27/96

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Title: Pears – Halved
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 17-1/2 pounds is needed per canner load of 7
quarts; an average of 11 pounds is needed per canner load of 9 pints. A
bushel weighs 50 pounds and yields 16 to 25 quarts–an average of 2-1/2
pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or
cooking.

Procedure: Wash and peel pears. Cut lengthwise in halves and remove
core. A melon baller or metal measuring spoon is suitable for coring
pears. To prevent discoloration, keep pears in an ascorbic acid
solution. Prepare a very light, light, or medium syrup or pack pears in
apple juice, white grape juice, or water. Raw packs make poor quality
pears. Boil drained pears 5 minutes in syrup, juice, or water. Fill jars
with hot fruit and cooking liquid, leaving 1/2-inch headspace. Adjust
lids and process. Processing directions for canning pears in a
boiling-water, a dial, or a weighted-gauge canner are given in Table 1,
Table 2, and Table 3.

Table 1. Recommended process time for Pears, halved, in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Table 2. Process Times for Pears, halved, in a Dial-Gauge Pressure
Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time: 10 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Table 3. Process Times for Halved Pears in a Weighted-Gauge Pressure
Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time: 10 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: BENTONS’S SAUCE – A VARIATION ON THE TRADITIO
Categories: Ron’s, British, Relishes
Yield: 1 /4 pint

2 tb Fresh grated horseradish
2 ts Mustard English
2 ts Caster sugar
4 fl Malt vinegar

Place everything except vinegar into a bowl, stir well
and gradually add the malt vinegar. From Ron’s Plaice
in Blackpool:)

Date:

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Title: Stir-Fried Squid with Peanuts and Chiles
Categories: Chinese, Seafood, Ceideburg 2
Yield: 4 servings

1 lb Squid, cleaned
-Chinese-style [See below.
-S.C.]
1/4 c Raw peanuts, roughly chopped
4 Cloves garlic, minced
1 Or more fresh chile
-peppers, chopped
1 ts Cilantro, chopped (optional)
2 ts Soy sauce
1/4 c Chicken stock
1 ts Cornstarch dissolved in
1 tb Stock or water
3 tb To 4 tb vegetable oil

In traditional Chinese cooking, dishes which are part of a banquet-
style meal usually contain about 1 pound of food. This dish will
serve 4 if there are 3 other dishes besides soup; 6 if there are 6
other dishes, etc.

Saute garlic and chile peppers in half the oil over low heat in a wok
or heavy frying pan until garlic is lightly browned. Add peanuts for
the last 30 seconds. Stir continuously.

Remove ingredients from the pan, add more oil, if necessary, and the
squid. Cook for 30 seconds. Return peanuts, garlic and chiles to
pan. Immediately add all but 1 Tb of the stock, soy sauce and
cilantro.

Continue stir-frying for another minute. Add cornstarch mixture.
When sauce thickens, remove from heat and serve.

[Score squid diagonally at three quarter inch intervals. Turn and
repeat at right angles to original cuts. Don’t cut all the way
through the squid body. Cut each scored squid body into three or
four pieces.

When cooked, the squid will roll up and the crosshatching will catch
and hold the sauce. It’s much easier to do than to describe. S.C.]

From “The International Squid Cookbook” by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3

Posted by Stephen Ceideberg; February 22 1993.

MMMMM

CHOCOLATE CHESS PIE – WHNP81A

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Caroline McCall
1 Stick butter — softened
2 1/4 cups Sugar
3 Eggs
1/3 cup Cocoa
1 1/2 teaspoons Cornstarch
1 Lg. can Carnation evap. milk
2 teaspoons Vanilla
2 9-in. pie crusts — unbaked

Cream butter and sugar. Add eggs. Add other ingredients; mix well. Divide
between 2 piecrusts.Bake at 400 deg. for 10 minutes. Lower oven temperature to
300 deg. and bake for 25 more minutes, or until done. Makes 2 pies.From:
“Recipe Sampler” The Oxford Methodist Church ~ p. 69

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Catfish Frangelica, Lafitte’s Landing

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

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

2 lb Catfish fillets (5-7oz ea)

Salt to taste

Cayenne pepper to taste

Paprika for color

1/2 c Butter or margarine,melted

1/4 c Dry white wine

2 tb Lemon juice

1/4 c Pecan halves

2 tb Butter

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Potato and Mushroom Chowder

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup chopped onion
1/4 cup butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
2 4 oz cans sliced mushrooms — drained
1 cup chopped celery
2 cups diced peeled potatoes
1 cup chopped carrots
2 cups milk
1/4 cup grated Parmesan cheese

In a skillet, saute onion and celery in the 1/4 cup margarine until the onion i
s translucent. Remove from heat. Add flour, salt, and pepper; stir. Place in
Crock-Pot. Add water. Tehn stir in potatoes, canned mushrooms, and carrots.
Cover and cook on Low 6 to 8 hours or on High for 3 to 4 hours. If on Low tur
n to High. Add milk and Parmesan cheese and cook 30 minutes. Serve.

Shortcut:
Use 2 cups frozen hash browns and 1 cup frozen carrots and cook on High for 2 t
o 3 hours.

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