Title: Szechuan Bean Curd (Tofu)
Categories: Diabetic, Tofu, Vegetables, Meats, Main dish
Yield: 4 servings

4 oz 85% lean ground beef 1 ts Sesame oil
1 c Green onions w/tops chopped 1/4 ts Hot oil*
1 Clove garlic minced 1/4 ts Red pepper flakes
3/4 c Chicken broth 2 tb Corn starch
2 tb Light soy sauce 2 tb Cold water
1 tb Chili sauce 1 c Bean curd (tofu) 1/2″ cubes

Place ground beef, green onions, garlic in a nonstick skillet and
cook, stirring quickly, until beef is browned. Stir in chicken broth,
soy sauce, oils, and red pepper flakes. Mix the cornstarch with the
cold water. Add to the skillet. Cook stirring continously, until
sauce thickens. Gently stir in the bean curd (tofu). Continue cooking
over medium heat for 3 minutes. * Sesame oil hot oil may be found
in Asian markets and in cooking specialty stores. Nuitritive values
per serving: Carbohydrates 9 gm Protein 15 gm Fat 7 gm Calories 149
Fiber .9 gm Sodium 518 mg Cholesterol 18 mg Food Exchange per
Serving: 2 Lean Meat 1 Vegetable

Origin: The Art of Cooking For The Diabetic, by-Hess Middleton,
Signet Publishing, ISBN # 0-451-16118-1, Copyright 1989, USA

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Title: Fish Courtbouillon
Categories: Fish, Cajun
Yield: 4 Servings

3.00 lb Catfish steaks
0.50 c Salad oil
2.00 Onions, chopped fine
–
-lemon slices
1.00 Clove garlic, minced
1.00 cn Tomato sauce
-salt, red and black
-pepper

In medium size Dutch oven, bring oil to medium heat. Add
alternate layers of fish, (sprinkled with salt, black and red
pepper) and onions, garlic, lemon slices and tomato sauce. Do
not add water. Cover and simmer for 1 hour. A small amount of
water may be added toward end of cooking time if necessary
for more gravy. Serves 4.
Serve over mounds of rice. Try a tossed green salad and
French bread.
Note: Another elegant fish delight is called Bouillibasse and
you get those recipes when you order “CAJUN COOKING FUN”.
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Title: TEMPTING TRIFLE CHEESECAKE
Categories: Cakes, Cheese
Yield: 6 servings

————————————BASE————————————
1 1/2 c Soft coconut macaroon cookie

————————————BODY————————————
3 pk 8-ounce cream cheese, soften
3/4 c Sugar
4 ea Eggs
1/2 c Sour cream
1/2 c Whipping cream
2 tb Sweet sherry
1 ts Vanilla

———————————-TOPPING———————————-
1 ea 10-ounce jar raspberry prese
1/2 c Whipping cream, whipped
1 x Toasted slivered almonds

BASE: Press crumbs onto bottom of greased 9-inch springform pan. Bake
at 325, 15 minutes.
BODY: Combine cream cheese and sugar, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in sour cream, whipping cream,
sherry and vanilla; pour over crust. Bake at 325, 1 hour and 10
minutes. Loosen cake from rim of pan; cool before removing rim of
pan; cool before removing rim of pan. Chill.
TOPPING: Heat preserves in saucepan over low heat until melted.
Strain to remove seeds. Spoon over cheesecake, spreading to edges.
Top with whipped cream and almonds.

—–

Title: SESAME NOODLES #2
Categories: Chinese, Pasta
Yield: 4 servings

2 Cloves garlic, minced or
-pressed
2 tb Chinese sesame paste
1 tb Dark sesame oil
3 tb Tamari soy sauce
2 tb Rice wine
1 1/2 tb Rice vinegar
1 tb Honey
1/2 ts Chili paste
1 pn Of five-spice powder
1 Scallion, chopped
2 tb Chopped fresh cilantro (opt)
8 oz Dried wheat noodles,
-linguine, or soba noodles
Fresh mung bean sprouts
Unsalted roasted peanuts
1 Scallion, finely sliced on
-the diagonal

From “Sundays at Moosewood Restaurant.” Serves 4 to 6
as an appetizer or side dish.

Sauce In a blender or food processor, puree all the
sauce ingredients until free of lumps. Cook the
noodles until tender and drain immediately; toss with
the sauce. Serve at room temperature, topped with mung
bean sprouts, peanuts and scallions.

Note: If you’re not serving this soon after
preparation, the noodles might clump together. Should
this happen, stir in a little warm water and soy sauce
just before serving.

—–

Pierogi Mushroom Filling

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Polish
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
shiitake mushrooms — soaked and chopped
1 pound button mushrooms
1/2 medium onion — chopped
salt — to taste
pepper — to taste

Tradition is to use Polish Mushrooms, or as those of you familiar critters,
Polish Gold – they are VERY expensive, and often VERY hard to come by. I use
a combination of Shitake (sp) and button mushrooms. Soak Shitake mushrooms in
warm water for atleast an hour. Chop 1 lb button mushrooms roughly and 1/2
medium onion and saute in butter until mushrooms cook down. Chop Shitake
mushrooms fine and add mushrooms AND WATER THEY HAVE BEEN SOAKING IN to pan
simmer 5-6 min, until liquid starts to evaporate. Salt pepper lightly.
(This holds nicely in the refrigerator – if you make the mushrooms the day
before you make the pierogis, they will absorb more flavor from the cooking
liquid – or so it seems, but I’m not a chemist).

When filling pierogi’s, squeeze liquid from mushrooms – if filling is too
moist it will run out of the dough.

Now, when my wife and I make them I also make mashed potatoes, and let them
cool a little. Then I get some sharp cheddar cheese and cut it into very
small pieces and add it and a little dill, salt, and pepper to the potatoes.
This makes a wonderful stuffing as well.

– – – – – – – – – – – – – – – – – –

NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

Brie with Roasted Garlic

Recipe By : BHG Oct 1991 / Wine Country Recipes
Serving Size : 16 Preparation Time :1:00
Categories : Appetizers Cheese
Low Fat Italian
Summer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 whole garlic bulbs
1/4 cup olive oil
2 pounds Brie — wheel
— chill well — (four 4-1/2 oz tiny
wheels)
1/2 cup Olives (Greek, or ripe) — pitted and quartered
4 teaspoons finely chopped fresh parsley
Apple — wedges
baguette slices

~Place whole heads of garlic in a heavy saucepan with olive or cooking oil.
Cook and stir over medium heat for 5 minutes. Cover and reduce heat to
medium-low for 15 minutes or till garlic is soft. Remove heads of garlic
from oil; drain on paper towels; cool.
~ To assemble Brie, carefully slice the thin rind off one of the flat sides
of the Brie wheel (s). Place on a baking sheet, cut side up. Divide heads of
garlic into cloves and peel. With a small, sharp knife, slice cloves
diagonally, being careful not to completely sever each slice. Gently press
garlic cloves into fans. Arrange garlic fans and olives atop Brie wheel (s)*.
~ Bake uncovered, in a 400F oven for 10 to 12 minutes or till Brie is warm
and slightly softened. Sprinkle warm Brie with parsley. Carefully transfer
to a plate and serve with apple wedges or bread. Makes 16 servings.
* To make ahead: At this point, you can wrap the Brie whell (s) in plastic
wrap and chill for up to 3 days. Before serving, heat through as directed.

– – – – – – – – – – – – – – – – – –

Tiramisu (5)

Recipe By : Jason McDonald
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Eggs — separated
1 1/4 c Granulated sugar
1 1/2 c Mascarpone cheese substitute
24 Lady fingers — split lengthwise
3/4 c Hot water
2 ts Instant coffee granules
1/4 c Brandy
2 tb Brandy
1 2/3 c Whipping cream — whipped
4 oz Bittersweet chocolate — coarsely grated
3 tb Cocoa powder
-Extra whipping
-cream for garnish
MASCARPONE CHEESE SUBSTITUTE:
16 oz Cream cheese (2 8 oz. packages)
1/3 c Sour cream
2 Ounces (1/4 cup) whipping cream

Arrange half the lady fingers in the bottom of a 9 x 13 pan. Mix hot
water with coffee granules and 2 T. brandy. Pour 1/2 this mixture gently
over lady fingers. Set aside.

Make a zablione by beating the egg yolks and sugar in the top of a double
boiler until ivory colored. Add 1/4 C. brandy and whisk over simmering
water until the mixture starts to thicken – 8-10 minutes. Let cool a
little. Stir constantly while cooking.

Carefully mix zabliogne with mascarpone cheese. It will appear to be
quite liquid. Whip the egg whites until very stiff and fold into
zabliogne/mascarpone mixture.

Pour 1/2 zabliogne mixture over the lady fingers, which have been soaking
up the coffee/brandy mixture. Top with 1/2 whipped cream. Sprinkle with 1/2
of cocoa powder and 1/2 of grated chocolate.

Place balance of lady fingers on top of this to create a second layer. Pour
remaining coffee mixture carefully over these lady fingers. Then repeat
layers; zabliogne, whipped cream, cocoa powder and grated chocolate. Cover
with plastic wrap and refrigerate till set. It is best if left over-night.
When ready to serve, decorate with piped-on whipped cream around the edges
and more chocolate and/or cocoa powder if desired. Yield 10-12 servings,
depending on the size you cut them. It is quite rich so you might consider
smaller sized pieces.

NOTE: You can substitute Marsala wine for the brandy if you prefer and
like the taste of Marsala.

MASCARPONE CHEESE SUBSTITUTE Mascarpone cheese is sold in Italian delis,
cheese shops and speciality food markets. It is somewhat difficult to
find and very expensive (i.e. from $9.95 per pound). From January 1991
Southern Living Magazine comes this substitute for mascarpone.

Blend three ingredients well, until it becomes somewhat light and fluffy.
This will make the equivalent of about 2 1/2 cups of cheese. Substitute in
equal amounts – 1 cup substitute for 1 cup mascarpone. From: Fred Towner
Date: 08-03-93

– – – – – – – – – – – – – – – – – –

Frank’s Place New Orleans Gumbo

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Soups
Gumbos

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

1 c Chopped onions

1 c Chopped celery

1 c Chopped green bell pepper

2 Cloves garlic,minced

1/4 c Butter or margarine

1/4 c Flour,all-purpose

Salt to taste

Pepper to taste

1 ds Tabasco sauce

5 Bay leaves

1 cn Tomatoes,drained (16oz)

1 c Tomato juice

5 c Hot water

3 c Shrimp,shelled/deveined

6 Small hard-shell crabs

24 Shucked oysters

1 lb Okra,chopped

3 c Hot cooked rice

Chopped fresh parsley

1. In large Dutch oven, gently saute onion, celery and bell pepper in

butter; add garlic and continue to sauce 5 minutes.

2. Remove from heat and slowly stir in flour.

3. Add salt, pepper, Tabasco, bay leaves, tomatoes and tomato juice; simmer

for 15 minutes.

4. Add the hot water, shrimp, crabs, oysters, and okra; cover and simmer 30

minutes.

5. Spoon a few tablespoons cooked rice in each of six large soup bowls;

ladle gumbo onto rice and garnish with parsley.

– – – – – – – – – – – – – – – – – –

CAJUN SHEPHERD’S PIE PAUL PRUDHOMME

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Ground beef
1/2 lb Ground pork
2 Eggs lightly beaten
1/2 c Very fine dry breadcrumbs
1/4 lb +3 tb butter in all
3/4 c Finely chopped onion
3/4 c Finely chopped celery
1/2 c Finely chopped gree pepper
1 tb +1 ts minced garlic
1 tb Worcestershire
1/2 ts Tabasco
MEAT SEASONING MIX
2 ts Ground cayenne pepper
1 1/2 ts Ea salt and black pepper
1 1/4 ts Ground white pepper
3/4 ts Ea ground cumin dried thyme
3/4 c Evaporated milk in all
2 lb White potatoes peeled 1/4’d
1 t Ea salt white pepper
1 1/2 c Julienned carrots
1 c Julieened onions
VEGETABLE SEASONING MIX:
1/2 ts Salt
1/4 ts Ea white pepper,onion powder
Garlic powder,cayenne pepper
1 1/2 c Julienned zucchini
1 c Julienned yellow squash

In a 13×9″ ungreased baking pan combine the beef pork.Mix in the eggs
and breadcrumbs by hand until mixed thoroughly, reserve. In a 1 qt saucepan
combine 3 tb butter with the onions,celery,green pepper, worcestershire
,tabasco and meat seasoning mix. Saute over high heat for 5
minutes,stirring frequently and scraping the bottom well. Remove from heat
and let cool. Add mixture and 1/4 c milk to the meat mixture and mix well
by hand. Form into a 12X8 loaf and center in the pan.Bake in a 450 oven for
30 minutes,remove from oven and pour off drippings,reserving 2 1/2 tb
drippings.Set meat and drippings aside. Boil the potatoes until fork
tender,drain reserving 1 c potato water.Place the potatoes while hot in a
large mixing bowl. Add remaining butter,1/2 c milk salt white pepper.
Stir with wooden spoon until broken up then beat with a whisk or hand held
mixer.If potatoes are not creamy enough beat in some of the reserved water.
In a large skillet combine the reserved drippings with the
carrots,onions and veg. seasoning mix. Saute over high heat for 1 1/2
minutes stirring frequently. Add zucchini and yellow squash and continue
saute until noticably bright in color,about 3-4 minutes stirring once in a
while. Remove from heat. Mound the cooked vegetables on top of the meat
loaf,keeping away from edges. Layer the mashed potatoes evenly over top of
of the vegetable layer and top edges of meat,using all of the potatoes.
Bake at 525 until brown on top about 8-10 minutes. Serve immediately.

– – – – – – – – – – – – – – – – – –

BROCCOLI CHEESE BARLEY SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Water
14 1/2 oz Reduced sodium chicken broth
— (canned) about 1-3/4 cups
1/2 c Chopped onion
1/2 c Medium QUAKER Barley*
2 Garlic cloves — minced
1/2 ts Salt (optional)
1/8 ts Black pepper
2 c Chopped broccoli — OR…
9 oz -Frozen broccoli
1 1/2 c Skim or low-fat milk
1/4 c All-purpose flour
4 oz Reduced fat cheddar cheese
— shredded

In 4-quart saucepan or Dutch oven, combine water,
broth, onion, barley, garlic, salt and pepper. Bring
to a boil. Reduce heat to low; cover. Simmer 30
minutes, stirring occasionally. Add broccoli;
continue simmering 15 to 20 minutes or until barley
and broccoli are tender. Combine 1/2 cup milk and
flour, mixing until well blended. Gradually stir into
soup with remaining milk and cheese. Continue cooking
over medium heat about 5 minutes or until thickened,
stirring occasionally. Add additional water or
chicken broth if soup becomes too thick upon standing.
*NOTE: To user Quick QUAKER Barley, substitute 2/3 cup
quick barley for medium barley and decrease water to 3
cups. In 4-quart saucepan or Dutch oven, combine all
ingredients except milk, flour and cheese. Bring to a
boil. Reduce heat to low; cover. Simmer 15 to 20
minutes or until barley and broccoli are tender.
Proceed as 2nd paragraph directs.

– – – – – – – – – – – – – – – – – –