Title: PACKAGED STEAK SUPPER
Categories: Diabetic, Main dish, Meats
Yield: 1 servings

3 oz Beef minute steak
1 Small potato
2 tb Carrot (sliced)
2 tb Onion (sliced)
2 tb Celery (sliced)
2 Large tomato slices
Salt and pepper to taste

Place steak on large piece of aluminum foil. Layer
vegetables in order given. Add salt and pepper.
Wrap
in foil, sealing ends securely. Bake at 350F for 1
hour.
MICROWAVE: Place in plastic wrap. Cook on High for
10
minutes. 1 serving = 3 medium-fat meat, 1 bread, 1/2
vegetable Calories: 375

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Italian-style Beans and Pasta

1 can garbanzo beans
1 can Great Northern Beans
1 can red kidney beans
1 or 2 cans diced cooked tomatoes
2 large carrots
1 or 2 large onions, chopped
2 to 6 cloves of chopped garlic
2 large carrots, cut in thin strips
2 stalks celery, cut in chunks
3 – 4 heaping Tbsps of Italian Seasoning
1/4 tsp red pepper flakes
1/2 lb. pasta

Saute garlic and onion till soft. Add beans (entire can) and tomatoes and 3 ca
ns
of water. When hot, add Italian Seasoning. Bring to a boil, then cook till sp
ices
are well-blended. Add pasta, carrots and celery and cook till pasta is ready –
–
about ten minutes. Carrots should be slightly crunchy. Adjust seasonings if
desired. This makes a thick stew. If you like it wetter, use more water.

Title: STRUDEL DOUGH
Categories: Desserts, Ethnic, Jewish
Yield: 12 servings

4 c Flour, (preferably bread flo
2 ts Salt
2 Large eggs
2 1/2 c Water
8 tb Butter (unsalted), melted
1 ts White vinegar or lemon juice
Strained (optional)

Sift the flour and salt onto a board or into a large bowl. Make a
well in the center. Lightly beat the eggs with a fork, then beat in
the water and half of the melted butter. Add the vinegar or lemon
juice, if desired. Pour the egg mixture into the well in the flour.
Stir until all of the flour is incorporated into the egg mixture and
the dough is smooth. On a floured board, knead the dough for at LEAST
10 minutes; or until it is smooth, shiny and blistered on the
surface. Brush the dough generously with melted butter, place it in a
bowl, cover it with plastic wrap and let it rest for 30 minutes.
Cover a large table completely with a floured cloth. Place the dough
in the center of the cloth and, working in all directions, roll out
the dough as thin as possible. Spread a little melted butter over the
dough, and stretch it with your hands–CAREFULLY working all around
the table to avoid tearing the dough–until it is very thin and almost
transparent. As you stretch, brush the dough with more butter as
necessary. Cut off any thick edges, then let the dough rest for about
15 minutes before using it. NOTE: The 2 lbs of dough produced by this
recipe can be stretched into a sheet about 6 feet square–enough for
two 3-foot strudels. Any excess dough can be restretched. With
practice in stretching the dough, you may be able to make a
6-foot square out of 1 pound of dough.

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Title: Lemon Cookies
Categories: Cookies
Yield: 30 cookies

1/2 c Butter or margarine
1 c C and H Powdered Sugar
— unsifted
1 Egg
1 ts Lemon juice
1 tb Grated lemon rind
1 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
2 c Sugar coated cereal flakes
— (crushed)

Beat together butter and sugar until creamy and smooth. Beat in egg,
lemon juice and rind. (The mixture may look curdled.) Stir in flour,
baking powder and salt. Place crushed flakes in a plate (should be about
1-1/4 cups). Drop cookie batter by teaspoonfuls on crushed flakes and
toss to coat. Place on ungreased cookie sheet. Bake in 350 degree oven
15 minutes. Cool on rack.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Title: General Tso’s Chicken (Marius Kirschner)
Categories: Chinese, Chicken, Ceideburg 2
Yield: 1 batch

4 Chicken legs, skinned cut
-into six pieces each
2 Egg whites
2 ts Cornstarch
1 TB rice vinegar
1 TB light soy sauce
1 TB rice wine
1 ts Sugar
1 ts Cornstarch, mixed with 1
-tsp water
1/2 c Peanut oil
3 Dried red chili peppers
1 Scallion, chopped (separate
-white green parts)
1 sm Knob fresh ginger, minced
1 Garlic clove, minced
2 ts Sesame oil

Here’s a couple of recipes for Gen. Tso’s Chicken and a hint on how
to get pro results. Can’t vouch for them as I’ve never made the
dish. These are reposts from other folks.

Vigorously blend egg whites and cornstarch; add chicken pieces and
toss to coat. Heat oil in large wok and add chicken pieces in
batches, cooking each until golden, about 3 minutes, then draining.

Pour off all but 1 TB of hot oil from wok. Add peppers and stir-fry
for 15 seconds; add green scallion, minced ginger and garlic and
stir-fry for 15 more seconds. Add mixture of vinegar, soy, wine, and
sugar, stirring until heated through. Add cornstarch and water
mixture and stir until mixture is thickened. Off heat, stir in
sesame oil, garnish with scallion greens, and serve.

NOTE FROM ALAN CLAVER:

Just made my bi-monthly batch of General Tso’s Chicken. I’ve been
trying for many months to get it to come out just like in my favorite
Chinese restaurant but couldn’t. Well, I recently read about the
double frying method of cooking and thought I’d try it – Yippee!
that’s what we missing.

What you do is deep fry the chicken pieces once, then put them aside
for a bit and reheat the oil. Then, fry them a second time. This
really gives them extra crispiness and flavor. You couldn’t tell
this batch from a professional version (umm.. modesty aside 8-)).

Posted by Stephen Ceideburg December 18 1990.

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Title: VELVET CHICKEN UNDER SNOW
Categories: Chinese, Chicken
Yield: 4 servings

1 lb Chicken breast, boned
1/2 c Chicken stock
1 tb Sherry
1/2 ts Ginger root juice
1 ts Sugar
1 pn Salt
1/2 c Condensed milk or light
-cream
Cornstarch paste
1/4 ts Sesame oil
1 c Rice stick, broken up
2 c Oil for deep-frying

The term “velvet” denotes a method of poaching chicken
breast to turn it white and make the texture very soft
and smooth.Care must be taken to use simmering liquid
for just long enough to cook the chicken
through.Boiling water or prolonged poaching will
toughen the texture.

Velvet chicken: Heat 6 cups of water to boil. Reduce
to simmer. Remove skin from chicken breast; cut breast
into 1″ chunks.Simmer in uncovered pan for 3-5
minutes, until meat is cooked through.

Sauce: In wok or sauce pan, heat chicken stock,
sherry, ginger juice, sugar salt. When sauce is very
hot, slowly add condensed milk or cream. Stir to
combine. DON’T ALLOW SAUCE TO BOIL. Dribble in corn-
starch paste to thicken. Enrich with sesame oil. Add
chicken before serving to reheat.

Rice stick: Heat oil in wok for deep-frying until hot
enough to puff up rice stick but not brown it. Fry in
small batches; drain. Process takes just seconds.
Place rice stick on platter; cover with chicken.

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Title: Halibut Creole (Cod May Be Used Instead)
Categories: Diabetic, Fish, Main dish
Yield: 1 serving

1 1/4 lb 2 lbs Halibut Steaks; 1/2 c Green pepper; finely
chopped
Salt 1/2 c Onion; finely chopped
Freshly ground pepper 6 tb Butter; (yah. right.)
3 lg Tomatoes; peeled, seeded 3 tb Lemon juice
-and chopped 1/8 ts Tabasco

(For a six oz (raw) steak, I used 2 small Tomatoes, kept the green
pepper and onion the same, threw in a chopped jalopena pepper,
replaced the 6 tbsp of butter with 1 tsp margarine, and used about a
tsp of Tabasco).

Preheat the oven to 400F. Butter a shallow baking dish large enough
to hold the fish in one layer, and place the fish in it. Season with
salt and pepper to tasted and spread the tomatoes, green pepper, and
onion over the top. Melt the butter with the lemon juice and Tabasco
and drizzle it over the fish and vegetables. Bake about 25 minutes,
basting with pan juices every 10 minutes.

(My way, without the butter, with a 4 oz (cooked) portion of the
fish, and about two-thirds of the vegetables, I counted it as 4
protein choices and 1 Fruit/Vegetable choice).

Source: Bruce Anderson to Steve Bukowski; Diabetic Echo Reformatted 4

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Elephant Stew

Recipe By : Glenellyn Elder
Serving Size : 999 Preparation Time :999:0
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large elephant
plenty of brown gravy
salt pepper to taste
2 whole rabbits — optional

Cut elephant into bite-size pieces (allow about 2 months to do this). Hold
aside trunk, you can use it to store the pieces.
Put elephant in large (very large) pot; add enough gravy to cover. Cook over
kerosene fire at 450 degrees for about 4 weeks, or until golden brown.
Serves 3,800. If more guest are expected, 2 rabbits may be added. However,
this should be done only if absolutely necessary. Most people do not like to
find hare in their stew.

– – – – – – – – – – – – – – – – – –

Title: Greek-Style String Beans
Categories: Greek, Vegetables
Yield: 4 servings

2 lb String beans
1 c Olive oil
1 cn Tomato sauce (8 oz)
3 Fresh tomatoes
3 lg Onions, chopped
1/2 c Chopped celery
Parsley to taste
Oregano to taste
Garlic powder to taste
Mint leaves to taste

Cut off ends of beans and wash in cold water. Cut in pieces or slice
lengthwise (French style). Saute onions; add string beans and all
ingredients. Add enough water (about 1 cup) to cook string beans.
NOTE: Other vegetables that can be prepared this way are fava beans,
potatoes, okra, eggplant, chick peas. A combination of string beans,
potatoes, carrots and celery makes a tasty one-dish meal.

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Title: COCONUT CREAM PIE
Categories: Pies/pastry
Yield: 6 servings

1/2 c Sugar
1/8 t Salt
1 1/2 c Scalded milk
1 t Vanilla extract
1 ea 9″ baked pie shell
5 T All-purpose flour
1/4 c Cold milk
3 ea Egg yolks
1 c Shredded coconut

Blend sugar,flour and salt with the cold milk.Add scalded milk,
gradually,stirring constantly.Cook on a low heat until thick.Add
beaten egg yolks.Cook 2 minutes longer.Remove from heat.Add vanilla
extract and coconut.Cool then pour into previously baked pie
shell.Cover with meringue (recipe follows).Makes one 9″ pie.
Meringue: use 3 egg whites to cover a 9″ pie shell.Use 2 level
tablespoons granulated sugar for each egg.Beat egg whites until
stiff.(They should be glossy on top and when you invert the bowl,
they should remain in place.)Fold in the sugar,gradually.Cover the
pie with meringue.

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