CURE-ALL CHICKEN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 qt Cold Water
1 lg Chicken
1 Turkey Wing
6 Cloves Garlic, peeled and
Mashed
1 lg Yellow Onion, peeled and
Sliced
2 md Carrots, peeled and cut up
1 md Parsnip, peeled and
Quartered
1 md Turnip, peeled and quartered
2 Ribs Celery with Leaves,
Cut into pieces
1/2 c Fresh Parsley Leaves
1 Bay Leaf
Salt and pepper
12 oz Fresh or Dried Noodles

Bring water to boil in a large soup pot. Add whole
chicken, turkey wing, garlic, onion, carrot, parsnip,
celery, and bay leaf. Simmer about 3 hours, skimming
fat from the top from time to time. Taste and adjust
seasonings with salt and pepper about 2 hours into the
cooking. Fish out the bay leaf and discard. Lift all
vegetables from the broth to a food processor fitted
with a steel blade. Puree and reserve. Remove the
chicken, reserving the meat. Discard skin, bones, and
the turkey wing. Return the chicken meat to the soup.
Raise to a simmer. Add noodles and cook until al
dente. Add vegetable puree back to the soup and stir
to mix thoroughly. Adjust the seasonings with salt and
pepper. Serve warm.

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Title: Pinapple Squash
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 sweet ones

2 md Acorn squash; (2 lbs) 2 ts Margarine;
-4 1/2 diameter 1/2 ts Ground cinnamon;
8 oz (1 can) pinapple;unsweetened Hot water
-crushed with juice

Preheat oven to 375 degrees. Cut each squash in half; scoop out and
discard seeds and pulp. Trim tip off bottom if necessary so that each
squash cup stands up straight. Fill each squash cup with 1/4 c
pineapple 1/4 teaspoon margarine, and a sprinkle of cinnamon. Put
squash into a flat baking dish and pour hot water around bottoms of
squash to the depth of 1/2 inch. Cover pan tightly with foil. Bake
1 hour or until squash is tender and can be easily pierced with a
fork.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FRUIT EXCHANGE;
Low-sodium diets: This recipe is excellent. CAL: 148; CHO: 34g; PRO:
2g; FAT: 2g; SOD: 31mg; CHO: 0mg;

Source: The Art of Cooking for the Daibetic by Mary Abbot Hess,
R.D.,M.S. and Katharine Middleton

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POTATO BREAD STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Potatoes
6 tb Butter
2 tb Poultry seasoning
4 md Onions — chopped
1/2 bn Celery — chopped
1/2 Loaf white bread
– cut into cubes and dried
3 Eggs — lightly beaten
Salt and peper to taste
Stock to moisten

Mary Anderson o’Brien, who was born in Ireland and
emigrated to Lynn,Massachusetts, made this stuffing
for her family all her life. Her daughter-in-law,
Bobbie O’Brien, has been making it since she married
into the family 38 years ago. “We all love it,” she
said. “I’ve experimented with other stuffings, but
I’m through experimenting.” Cook to potatoes and mash
with 4 tbsp of butter. Season with 1 tbsp poultry
seasoning. Add onions and celery and mix well. Add
the bread cubes, remaining 2 tbsp of butter, and eggs.
Stir until well mixed and season with salt and peper
and at least one additional tbsp of poultry seasoning.
Moisten further with stock, if necessary. Let sit for
a few hours before stuffing the bird. Stuffs a 12-15
lb bird.

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Meat Use It Up

Recipe By : Z.T. Coon, London, Ontario, Canada
Serving Size : 1 Preparation Time :0:00
Categories : Bologna Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons margarine
2/3 cup rice
2 teaspoons salt
1 medium onion — chopped
1 clove garlic — chopped (optional)
2 cups bologna — diced
1 can tomatoes — 19 ounce
1 can whole kernel corn — drained
1 1/3 cups water
chopped parsley

Heat the margarine in a frying pan and stir in the rice. Cook over medium
heat, stirring often until rice is delicately golden. Sprinkle rice with
salt. Mix in the onion, bologna, tomatoes, corn and water. Bring mixture to
a vigorous boil, cover closely, reduce heat to simmering point (low heat) and
without lifting lid cook for 14 minutes exactly. Remove from heat and let
stand, still covered, for 10 minutes. Turn onto a platter and sprinkle
generously with chopped parsley.

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Per serving: 1877 Calories; 118g Fat (57% calories from fat); 84g Protein;
114g Carbohydrate; 279mg Cholesterol; 10707mg Sodium

NOTES : Published in the St. Catharines Standard, 1973.

Title: Guiltless Brownies
Categories: Diabetic, Desserts, Cooky/bars
Yield: 24 servings

3 tb Unsweetened cocoa powder 2 lg Eggs
1/4 c Vegetable oil 1 c Whole-wheat flour
2 Very ripe bananas 1/2 c Chopped nuts
1/2 c Sugar

Preheat oven to 350 F.

Combine cocoa, oil and bananas in a food processor or blender. Puree
until smooth. Combine sugar, eggs, flour and banana mixture in a
mixing bowl. Beat until blended, then stir in the nuts.

Pour the batter into a lightly oiled 9 x 13 inch baking pan and bake
for 15-20 minutes or until done. Toothpick inserted into center
should come out clean. (My suggestion – line baking pan with waxed
paper and spray with non-stick vegetable spray.) Cut into 2 1/4 inch
squares when cool.

1/24 recipe = 115 calories, 1 starch/bread + 1 fat exchange 2 grams
protein, 16 grams carbohydrate, 5 grams fat, 104 mg sodium

Adapted from Quick Easy Diabetic Menus by Betty Wedman, 1993 Shared
but not tested by Elizabeth Rodier, Feb 94

I’d suggest cutting into 48 squares, easier to eat and easier to fit
into a meal plan for a diabetic. 1/24 recipe fits within Am.
Diabetes Assoc. guideline of 1 tsp sugar per serving.

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Title: SOUR CREAM APPLE PIE
Categories: Desserts, Pies, Fruits/nuts
Yield: 6 servings

—————————-PIE—————————-
9-inch deep-dish pie shell
1 c Sour cream
Large egg, lightly beaten
2 ts Pure vanilla extract
3/4 c Sugar
1/8 ts Salt
1/4 c All-purpose flour
2 lb Granny Smith apples *

————————–TOPPING————————–
1/3 c All-purpose flour
1/4 c Sugar
1/4 c Light brown sugar, packed
2 1/2 ts Cinnamon, ground
3/4 c Walnuts, chopped
6 tb Butter, unsalted **

* peeled, cored, and thinly sliced
** chilled and cut into pieces
In large bowl, combine sour cream, egg, vanilla,
sugar, salt, and flour, stirring until well blended.
Stir in apples. Pour into unbaked pastry shell. Bake
at 425 degrees for 10 minutes. Reduce heat to 350 and
bake an additional 30 minutes.
TOPPING:
Combine all topping ingredients, blending until
mixture resembles coarse meal. Spoon topping over pie
and bake at 350 minutes for an additional 15 to 20
minutes, or until filling is bubbly.
— from CREME DE COLORADO cookbook

—–

Title: EGGPLANT DIP (RODIER)
Categories: Diabetic, Appetizers, Low-fat
Yield: 16 servings

1 md Eggplant;
3 md Green onions; finely chopped
1 lg Tomato; peeled chopped
1 sm Clove garlic; finely chopped
1/2 Stalk celery; finely chopped
1 tb Fresh lemon juice/vinegar;
1 tb Vegetable oil;
1/2 ts Salt;
1/4 ts Freshly ground pepper;

Eggplant dip is popular in many Mediterranean
countries. In the West it is often called poor man’s
caviar. It’s good with raw vegetable dippers or on
crisp Melba toast.

Prick whole eggplant in several places with a fork.
Place in a baking pan and bake in 400 F oven for 30
minutes. Cool, peel and chop finely. (A blender or
food processor can be used but avoid overprocessing.
Dip is best when it has some crunch.)

Combine eggplant, onions, tomato, garlic and celery.
Add lemon juice, vegetable oil, salt and freshly
ground pepper. Cover tightly and refrigerate for
several hours to blend flavors.

2 tb – 17 calories, 2 g carbohydrate, 1 g fat,
1++extra (free exchange)

Source: Choice Cooking, Canadian Diabetes Assoc. 1986
Shared but not tested by Elizabeth Rodier, Dec 93.

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MIXED VEGETABLE CUTLETS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cauliflower florets
1 c Potatoes, diced peeled
1 c Green peas, frozen or fresh
1 c Green beans, 1/4 inch pieces
1 c Finely shredded carrots
1/2 c Finely shredded beets
1/4 c Finely chopped celery
2 ea Hot green chilies, quartered
2/3 c Cooked chick peas
3 tb Almonds
3 tb Walnuts
3 tb Sunflower seeds
1 1/2 ts Salt
1/4 ts Black pepper
1/2 ts Turmeric
1 t Garam masala
3/4 c Soy milk
2 tb Cornstarch
2 tb Whole wheat flour
2/3 c White poppy seeds
Ghee for shallow frying

Place the cauliflower, potatoes, fresh peas green beans in the bottom of
a pot cover with water. Put the carrots, beets celery in a steaming
basket, cover place over the pot. Cook until the vegetables are
tender-crisp. Drian, saving the water. Add the frozen peas, defrosted
first, to the steamed vegetables.

In a blender, while it is running, drop in the chilies. Add the chick
peas, nuts seeds process until the peas are mashed. Some vegetable
water may facilitate this. Add the cauliflower, potatoes, fresh peas, if
using, beans. Pulse on off till they are coarsely mashed. Transfer to
a mixing bowl, add the steamed vegetables, salt, pepper, turmeric garam
masala. Mix well. Divide into portions.

Line a baking sheet with waxed paper. Flatten a portion into an almond
shaped cutlet, 1/2 inch thick place on the sheet. Cover refrigerate
for 30 minutes.

Whisk the soy milk, cornstarch flour in a flat bowl until smooth. Dip
each cutlet into the batter, roll in poppy seeds set aside briefly to air
dry.

Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in
batches for 2 minutes each side. Drain serve.

Adapted from Yamuna Devi, “The Art of Indian Vegetarian Cooking”

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Title: Barbecued Shrimp Paste on Sugar Cane (Chao Tom)
Categories: Vietnamese, Condiment, Ceideburg 2
Yield: 1 servings

1 tb Roasted rice powder
Scallion oil
Crisp-fried shallots
1 tb Roasted peanuts, ground
1 lb Raw shrimp in the shell
1 tb Salt
6 Garlic cloves, crushed
6 Shallots, crushed
2 Ounces rock sugar, crushed
-to a powder, or
1 tb Granulated sugar
4 Ounces pork fat
4 ts Nuoc mam
Freshly ground black pepper
Peanut Sauce
Vegetable Platter
8 Ounces 6 1/2-inch rice
-paper rounds (banh trang)
12 Piece fresh sugar cane, or
12 oz Sugar cane packed in light
-syrup, drained
12 8-1/2 ea inch bamboo skewers
-soaked in water for 30
-minutes
Vegetable oil, for shaping
-shrimp paste
8 Ounces extra-thin rice
-vermicelli

The allied recipes for this rather complex operation follow in the
next post. Although this dish can be baked in an oven, I strongly
suggest you grill it over charcoal, for the result is far superior.
The dish may be prepared over 2 consecutive days. On day one,
prepare the dipping sauce and condiments. The Vegetable Platter and
shrimp paste can be assembled the following day. Fresh sugar cane may
be obtained at Caribbean markets; canned sugar cane is available at
Asian grocery stores. Prepare the roasted rice powder, scallion oil,
crisp-fried shallots and roasted peanuts. Set aside. Shell and devein
the shrimp. Sprinkle the salt over the shrimp and let stand for 20
minutes. Rinse the shrimp thoroughly with cold water. Drain and
squeeze between your hands to remove excess water. Dry thoroughly
with paper towels. Coarsely chop the shrimp. Boil the pork fat for
10 minutes. Drain and finely dice. In a food processor, combine the
shrimp, garlic, shallots and sugar. Process until the shrimp paste
pulls away from the sides of the container, stopping as necessary to
scrape down the sides. The paste should be very fine and sticky. Add
the pork fat, roasted rice powder, fish sauce and black pepper to
taste to the processor. Pulse briefly, only enough to blend all of
the ingredients. Cover and refrigerate. Meanwhile, prepare the Peanut
Sauce and Vegetable Platter. Cover the rice papers with a damp towel
and a sheet of plastic wrap; keep at room temperature until needed.
Peel the fresh sugar cane; cut crosswise into 4-inch sections. Split
each section lengthwise into quarters. (if using canned sugar cane,
split each section lengthwise in half only, then thread 2 pieces
lengthwise onto a skewer.) Pour about 1/4 cup of oil into a small
bowl. Oil your fingers. Pick up and mold about 2 tablespoons of the
shrimp paste around and halfway down a piece of fresh sugar cane.
Leave about 1 1/2 inches of the sugar cane exposed to serve as a
handle. (If using canned sugar cane, there is no need to leave a
handle. The skewers will serve as handles.) Press firmly so that the
paste adheres to the cane. Proceed until you have used all the shrimp
paste. Prepare a charcoal grill or preheat the oven to broil.
Meanwhile, steam the noodles, then garnish with the scallion oil,
crisp-fried shallots and ground roasted peanuts. Keep warm. Pour the
peanut sauce into individual bowls and place the Vegetable Platter
and rice papers on the table. Grill the shrimp paste on the sugar
cane over medium coals, turning frequently. Or Broil, on a baking
sheet lined with foil, under the broiler, about 6 inches from the
heat, for 3 minutes on each side, or until browned. Transfer to a
warm platter. To serve, each diner dips a rice paper round in a bowl
of warm water to make it pliable, then places the paper on a dinner
plate. Different ingredients from the Vegetable Platter, some
noodles and a piece of the shrimp paste, which has been removed from
the sugar cane, are added. The rice paper is then roiled up to form
a neat package. The roll is dipped in the Peanut Sauce and eaten out
of hand. The remaining sugar cane may be chewed. Note: If both types
of sugar cane are unavailable, use skewers. Shape the shrimp paste
into meatballs and thread 3 or 4 on each skewer. Yield: 4 to 6
servings. From “The Foods of Vietnam” by Nicole Rauthier. Stewart,
Tabori Chang. 1989. Posted by Stephen Ceideberg; May 24 1993.

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SANDY WILLIAMS’S TORTAS DE PAPA (POTATO CAKE

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Potato

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 md Baking potatoes
Salt
1/2 c Feta cheese, crumbled
2 Eggs
3 tb Vegetable oil
Salsa

Boil the potatoes for 15 minutes or until well cooked;
drain, when cool enough to handle, but not cold, peel
them. In a large bowl, mash them, add salt to taste
and mix thoroughly. Set aside. Using a blender,
coarsely chop the cheese. Combine the potatoes and
cheese, mixing well, using your fingers. Add eggs and
continue mixing by hand until the mixture is smooth.
Taste and add salt if necessary. Heat some of the oil
in a frying pan over medium heat. Scoop out a little
bit of the potato mixture (aobut 2 tablespoons) and
pat out a small cake with your fingers, flipping it
gently from hand to hand until it is a uniform shape,
about 3 inches in diameter and about 1/2 inch thick.
Place the potato cake in the hot oil and saute for
about 3-4 minutes. Remove from the pan and drain it on
a paper towel. After patting out each cake, dip your
fingers in a bowl of water so the next one will not
stick and add some oil to the frying pan after each
batch. Stack the drained potato cakes on a platter in
a warm oven until ready to serve. (To store, wrap them
in foil and refrigerate. Reheat by placing the foil
package in a moderate over for 15 – 20 minutes. They
are not crisp on the outside when reheated, but still
tasty)

Serve with salsa.

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