ORANGE RICE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Brunch
Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mashed banana
1/2 c Orange juice concentrate
2 tb Oil
1 1/4 c Rice flour
1 1/2 ts Cornstarch-free baking powde

In large bowl mix, bananas, orange juice concentrate,
and oil. Add flour and baking powder. Blend well. Fill
six 2 1/2 inch nonstick muffin cups 2/3 full. Bake at
375 for 20-25 minutes. Turn out onto a wire rack to
cool. Variations: add 1/2 cup raisins, 1/2 cup sliced
almonds, 1/2 cup chopped dates (no sugar), or 1/2 cup
well drained crushed pineapple. For apple rice
muffins, substitute apple juice concentrate for orange
juice concentrate.

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Title: LENTIL AND CORN SOUP
Categories: Digest, Sept.
Yield: 1 servings

1 md Onion, chopped
2 md Carrots, sliced
2 T Water, stock, or sherry for
Sauteing
7 c Water
3/4 c Dried lentils
2 md Tomatoes
1 c Fresh or frozen corn
1 sm Sweet potato, diced
4 t Tamari or soy sauce
1 c Cooked brown rice
2 T Chopped fresh parsley (I
Double this amount)

Corn and sweet potatoes give this soup a nice sweetness. It’s adapted from
Mark Bricklin’s _Lose Weight Naturally Cookbook_ (Rodale), which uses too
much meat and dairy for our purposes; this one, however, adapts well by
substituting for the oil in the saute. It also freezes and microwaves well
for brown-bag lunches.

Saute the onion and carrots in a large saucepan over low heat, stirring
occasionally, until the onions are translucent.

Add water, lentils, tomatoes, corn, and sweet potato. Bring to a boil,
reduce heat, cover and simmer for 25 min. Add the tamari, rice and parsley,
and heat through before serving.

From: judith@utig.ig.utexas.edu (Judith Haller). Fatfree Digest [Volume 10
Issue 32], Sept. 12, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

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ARROZ VERDE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 1/2 c Unconverted long-grain rice
1/3 c Safflower oil, melted
-chicken fat, or melted lard
3 tb Finely chopped white onion
2 Chilies poblanos, charred,
-peeled, and cut in strips
4 c Chicken broth
1 Garlic clove, peeled and
-roughly chopped
1 c Firmly packed, roughly
-chopped flat-leaf parsley
1/2 c Firmly packed, roughly
-chopped epazote or cilantro
Sea salt to taste
Green Rice

Put the rice into a bowl and pour very hot water over to cover; stir and
set aside for 10 minutes. Drain in a strainer and rinse in cold water;
drain again and set aside.

Heat the oil in a heavy pan, stir the rice into it, and fry over fairly
high heat, stirring and scraping the bottom of the pan, for about 5
minutes. Add the onion and chile strips and continue frying for 4 minutes
or until the onion is translucent.

Meanwhile, put 1 cup of the broth into a blender jar; add the garlic,
parsley, and epazote and blend until smooth. Add this to the frying rice
and continue frying and reducing the puree over quite high heat, stirring
and scraping the bottom of the pan, until the rice is dry. Stir in the rest
of the broth, add salt to taste, and cook over fairly high heat, uncovered,
until the liquid has been absorbed and there are air holes in the rice.
Cover with a towel and lid and continue cooking over low heat for 5
minutes. Remove from the heat and set aside, still covered, in a warm
place for the rice to swell up. Before serving, turn the rice over with a
fork from the bottom where a lot of the flavor and oil will have settled.

The Art of Mexican Cooking From the collection of Jim Vorheis

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Special Florentines

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Unsalted butter
8 Ounce Ground pecan
2/3 Cup Sugar
2/3 Cup Flaked coconut
2 Tablespoon Milk
2 Tablespoon All purpose flour
2 Teaspoon Vanilla
12 Ounce Coarsely chopped semisweet
-chocolate
2 Ounce Coarsely chopped unsweetened
-chocolate

Preheat oven to 350 deg. Line baking sheet with foil. Line work surface
with waxed paper. Melt butter in heavy medium saucepan over low heat.
Remove from heat. Add remaining ingredients except chocolate and stir well.
Drop batter by rounded teaspoonfuls onto prepared sheet, spacing 4 inches
apart (about 5 cookies per sheet). Keep remaining batter warm over very low
heat. Bake cookies 10 minutes. Slip foil off sheet. Let cookies cool until
firm, about 10 minutes. Using thin spatula, transfer cookies to waxed
paper. Repeat with remaining cookie batter, stirring well before using.

Melt chocolates in double boiler over gently simmering water; stir until
smooth. Take 2 cookies of similar size. Spread bottom of 1 cookie with 1
teaspoon melted chocolate. Top chocolate with second cookie, pressing
gently to form “sandwich.” Repeat with remaining cookies. Let cool. (Can
be prepared 1 month ahead and frozen. Store between layers of waxed paper.
Bring to room temperature before serving.)

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Portabello “Steak”

Recipe By : Sheila Lukins Feb 96 – Parade “The New Main Dish”
Serving Size : 2 Preparation Time :0:05
Categories : A-New-Main-Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces Portabella mushroom
olive oil
white wine
garlic

While you’re warming up the broiller, marinate sliced portobello mushrooms
in a little olive oil, white wine and garlic.
Broil quickly. Serve instead of steak. Serve with roasted, carmelized
veggies (500 degree kind).

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RISOTTO WITH SAUSAGE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Links parsley/cheese sausage
-ÿÿ
1/2 lb – Luganega sausage,
– (commercially made)
1 qt Meat broth
1/3 c Finely chopped onion
3 tb Butter
2 tb Dry white wine
1 1/2 c Arborio rice
3/4 c Grated Parmesan cheese
Salt
Freshly ground black pepper

REMOVE THE CASINGS from the sausage and break up the
sausage. Bring the broth to a simmer. In a casserole,
soften the chopped onion in half the butter. Add the
sausage meat and brown it. Raise heat, sprinkle on the
wine, and let it evaporate. Add the rice, stirring to
coat all the grains with the fat. Saute 1 to 2
minutes. Reduce heat to medium-low and start adding
broth, a ladleful at a time. Stir often and add more
broth only as the rice begins to dry out. Cook for 35
to 45 minutes, or until the rice is al dente and has
absorbed almost all its liquid. (If you run out of
broth before then, use boiling water.) Stir in the
remaining butter and all the grated cheese. Taste for
salt and pepper. Serve at once.

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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.

—————————————————————————–

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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