PORTUGESE SWEET BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pkgs. yeast
1 c Milk
1/2 c Warm water
1 t Salt
1 c Sugar
2 oz Butter or margarine
3 Beaten eggs
7 c Flour

Preheat oven to 350 degrees F. Combine yeast, water
1 teas. sugar; let stand 5 minutes. Beat eggs in
large bowl. In small pan, combine milk, salt, butter
and sugar; stir over low heat until milk is warm
(butter may not be melted). Gradually stir in egg,
then beat in 3 cups flour; add yeast and heat until
smooth. Gradually add enough remaining flour to make
dough; turn on to lightly floured board and knead 8
to 10 minutes. Place in greased bowl, cover, let rise
until doubled in bulk (1-1/2 hours). Form into 4 small
loaves (I usually use cake pans for baking the
bread.). Let rise until doubled or at least an hour.
Bake at 350 degrees for 20 minutes. Cool on rack.

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Title: MY MOTHER’S LETTUCE PACKAGES
Categories: Entrees, Chinese, Cathe
Yield: 4 servings

1 Lettuce head
4 c Corn oil
1/3 c Walnut pieces
1 oz Bean thread noodles
1 tb Garlic, minced
12 oz Pork, ground
2 Green onions
1 cn Smoked clams
1 cn Water chestnuts (small)
1 c Lettuce, coarsely chopped
1 tb Soy sauce
1/4 ts Cayenne pepper
2 tb Oyster sauce
1 ts Sherry
1/4 ts Sugar
1 ts Sesame oil
2 ts Cornstarch, mixed with
1 tb Water

Cut green onions into pea-sized pieces. Drain and
chop coarsely the smoked clams and water chestnuts.
Detach lettuce leaves from core, wash and dry them
gently. Arrange lettuce leaves around the edge of a
large platter.

Heat oil in wok until it is about to smoke. Tear bean
thread noodles apart and cut with scissors into small
portions. Carefully put a portion of the noodles into
the hot oil. (They will expand dramatically!) As soon
as they expand, turn them over and cook the other side
briefly. Drain them and remove to a bowl lined with
several layers of paper towels. Cook the remaining
noodles in the same way. Drain them very well with
paper towels and then crunch them and put them into
the center of the serving platter, surrounded by the
lettuce leaves.

Put the walnuts into a strainer and immerse them into
the hot oil. They will brown very quickly. Be careful
they do not burn. Remove them to a paper towel, drain
well and chop into coarse pieces.

Remove all but 2 T of oil from the wok. Saute the
minced garlic and chopped green onions until lightly
browned. Add the ground pork and saute until it loses
its pink color and starts to brown. Use a large spoon
to remove as much grease as possible from the pork
mixture.

Add the chopped smoked clams, chopped water chestnuts
and chopped lettuce to the pork mixture. Mix well.

Combine the soy sauce, cayenne, oyster sauce, sherry,
sugar and sesame oil; stir into the cooking mixture
and cook for two minutes, stirring constantly. Remix
the cornstarch and water and add to the middle of the
wok. Stir constantly, blending other ingredients into
cornstarch mixture and simmer three more minutes.

Pour the cooked dish on top of the bean thread needles
on the serving platter. Sprinkle the walnut pieces on
top and serve at once. To eat: Place a lettuce leaf on
your plate. Put a spoonful of the pork mixture and
noodles in the middle of the leaf. Fold the leaf up
and eat the package like a bared. Serves 12 as part
of a family style Chinese dinner, 4 as a main dish.

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Title: Jiffy Fruit Cobbler
Categories: Sugar free, Dessert, Diabetic
Yield: 6 servings

1 Canned peaches, apricots,
Or fruit cocktail..in
Fruit juice
2 ts Tapioca, minute
Cinnamon to taste
1 c Biscuit mix
1/3 c Milk

Preheat oven to 350 degrees. Combine fruit and juice, tapioca and
cinnamon in a 9 inch pie plate, set aside. Stir together biscuit mix
and milk in a small bowl. Top fruit mixture with 6 equal sized
‘mounds’ of biscuit dough.

Place fruit mixture with the biscuits on top of the oven. Bake 25-30
minutes.

Serve warm with fruit dished on top of biscuit.

1 serving = 170 cal. 1 brd, 3/4 fruit, 1 fat. Carbs = 27, pro = 3, f
= 5

Approved by the Diabetes Assoc.
From the files of Al Rice, North PoleAlaska, Feb 1994

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Title: Poblano Soup with Broth (Mexican)
Categories: Soups, Mexican,
Yield: 4 servings

2 ea Chiles poblanos (peeled)
4 c Or 5 cups chicken broth
2 ea Corn grains
1 c Tomato sauce
1 md Onion
1 ts Epazote (optional)
1 ts Chicken broth cubes
Vegetable oil
Salt and pepper

Saute onion until be transparent, add poblanos and corn grains, add
tomato sauce and cook; add the chicken broth and chicken broth cube,
epazote and let cook for 20 min. Patricia Wriedt.

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Title: Coconut Dream Pie
Categories: Pies, Desserts
Yield: 1 Servings

2.00 ea Envelopes dream whip
2.75 c Cold milk
1.33 c Flaked coconut
1.00 ts Vanilla
2.00 pk Small pk jello instant
-pudding (vanilla)
1.00 ea Pie shell (cooked)

Prepare whip topping with 1 cup milk and vanilla. Add remaining 1
3/4 cup milk and pudding mix. Blend then beat at high speed for 2
minutes. Stir in coconut. Spoon in pie shell and chill 4 hours.
Garnish as desired

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SNOWPEAS WITH RED BELL PEPPER

Recipe By : TVFN How to Boil Water
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter
1 clove garlic — minced
1/2 red bell pepper — seeded and sliced
1/3 pound snow peas — trimmed and washed
3 tablespoons water

In a skillet melt butter over medium heat.
Stir in garlic and red bell pepper and cook for 1 minute.
Stir in snowpeas and toss to mix.
Add water and cover.
Cook for 3 minutes or until the snowpeas are just tender.

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NOTES : Show #BW8353

Title: MEAT LOAF (LITTLE)
Categories: Diabetic, Meats, Main dish
Yield: 6 neat folks

1 Egg;
2 c Lean grd round; 15% fat
2 sl Bread; cubed fine
1/4 c Catup
1/3 c Onion; chopped fine
2 tb Green pepper; chopped fine
1 ts Salt;
1/2 ts Dry mustard;
1 tb Prepared horseradish; if
-desired

Preheat oven to 400 degrees f. Mix all ingredients
well. Form into a loaf. Place in foil-lined 5 x 9
pan; bake until done (15-20 minutes)

Food Exchanges per serving: 1/2 STRACH/BREAD EXCHANGE
+ 3 LEAN MEAT EXCHANGES + 1 1/2 FAT EXCHANGE CAL:
258

Source: Recipes for Diabetics by Billie Little
(version 1985)

Brought to you and yours via Nancy O’Brion and her

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Pasta Fagioli (Pasta with Beans)

Recipe By : Pat Minotti
Serving Size : 10 Preparation Time :0:00
Categories : Beans/Legumes Italian
Soups Veg: Tomatoes
*Out To M/C

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces ditalini — uncooked
28 ounces crushed tomatoes — large can
30 ounces cannellini beans — 2 15 oz cans
15 ounces butter beans — 1 can
15 ounces garbanzo beans, canned — 1 can
1/4 cup parsley
1/2 teaspoon ground black pepper
2 cloves garlic — finely chopped
1 medium onion

Cook macaroni, al dente (it will cook further in soup), drain, reserve water.
In heavy guage sauce pot or Dutch oven, cook onion and garlic until
transparent in olive oil. Add tomatoes, beans, parsley and pepper. Bring to
a boil over medium heat. Lower heat, add macaroni, simmer and stir frequently
for about 20 minutes. Use reserved macaroni water, if necessary, to prevent
sticking if too thick. Serve with grated Parmesan or Romano cheese.
Sometimes I like mine with shredded cheddar.

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Nutr. Assoc. : 4363 5305 0 0 0 0 0 0 0

RALPH’S RETCH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crs Kids
Hlween Gross

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Box strawberry jello
40 Ice cubes
2 cn (12 oz) strawberry soda
—–TOOLS—–
Mixing bowl
Shallow 9×12 pan
Butter knife
Blender
Spoon
Tall glasses
Iced tea spoons

Prepare jello according to package directions. Pour
into shallow pan and chill until firm, about 3 hours.

Using a dull knife, make as many cuts as possible
across the length and width, forming tiny cubes.

With an adult’s help, grind ice cubes in a blender.

Spoon alternating layers of crushed ice and gelatin
pieces into tall glasses, filling them about 2″ away
from tops. Slowly pour soda into each glass unti
lfull, then stir gently. Serve retch with ice tea
spoons, so your guests can get at every chilly glob

Sicko serving suggestion: Almost any cooked food can
look like puke if you grind it for a few seconds in a
blender. And it makes for a tasty sandwich spread!)

From the Book: Gross Grub by Cheryl Porter Random
House ISBN 0-679-86693-0

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Title: Decorator Frosting
Categories: Frosting, Cakes, Easter
Yield: 1 servings

1 Stick margarine
2/3 c Shortening
1 lb Confectioners’ sugar
1 t Vanilla extract
1/2 t Almond extract

Cream margarine and shortening with electric mixer. Add confectioners’
sugar and mix well. Add vanilla and almond extract and continue to
beat for several minutes until almost white. When ready to pipe
through pastry tube, thin slightly with water or milk, added a
tablespoon at a time. Mix in tint, as desired.

Makes 4 cups.

Texturing: Use knife to make swirls, fork to make lines, or pastry bag
with basketweave tip. If desired, pipe rosettes around base of cake
for a finished look. For Easter basket “grass,” tint shredded coconut
green with liquid food color mixed with water. Scatter jelly beans
around the basket or decorate with brightly dyed eggs.

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