SPINACH FETA CHEESE QUICHE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Spinach, frozen, chopped, *
4 Eggs, beaten
3/4 c Cream
1 1/4 c Milk
2 tb Lemon juice
2 tb Parsley, chopped
1/4 lb Feta cheese, crumbled
3 tb Parmesan or Romano
Cheese **

Contributed to the echo by: Jean Hores Originally
from: THE FRUGAL GOURMET ~ JEFF SMITH Spinach and Feta
Cheese Quiche (Jeff Smith) Salt and pepper to taste
Quiche Crust, baked, cooled

* defrost spinach and squeeze out as much moisture as
possible; it should be fairly dry. ** cheese is better
if fresh-grated.

Mix the eggs, cream, and milk. Add the salt and
pepper, lemon juice, and parsley. Stir in the spinach
and feta cheese. Fill the quiche crust, and place the
Parmesan on top.

Bake at 375 F. for 30 to 40 minutes, or until a knife
inserted in the center comes out dry. Cool for 10
minutes before serving.

Can also be served at room temperature.

Servings: 6

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Title: MUSHROOM DELIGHT
Categories: Diabetic, Main dish, Vegetables
Yield: 6 servings

1 tb Vegetable oil;
1 tb Lemon juice;
1 tb Wine vinegar;
1/4 ts Salt;
1/2 ts Coarsely ground pepper;
1/2 ts Dry Mustard;
1/8 ts Garlic powder;or 1 cl garlic
1 To 2 tb dill pickle;
-finely chopped
12 oz Fresh mushrooms; sliced thin
-about 4 1/2 cups
6 Lettuce leaves;
2 tb Snipped fresh parsley;

Place all ingredients except mushrooms, lettuce, and
parsley in a small jar. Cover the jar and shake it
well. Drizzle dressing over mushrooms and toss
mushrooms gently so that dressing thoroughly coats
them. Serve on lettuce leaves and garnish with snipped
parsley. Food Exchange per serving: 1 VEGETABLE
EXCHANGE CAL: 40 CHO: 4g; PRO: 1g; FAT: 3g;
Low-sodium diets: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her
Meal Master

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Fried Green Tomatoes And Pasta

Recipe By : corradini56@wilma.wharton.upenn.edu Rec.Food.Recipes Digest
Serving Size : 0 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
green tomatoes (about 1 medium per serving
bread crumbs
REAL parmesan or romano cheese — grated. (The adventu
real yummy very-virgin olive oil
garlic cloves
angel hair pasta (please, please make your
cream, eggs, milk — or whatever your die

1. Slice the tomatoes about 1/2 cm thick. (Vary this according to your
success
at frying the suckers!) Dip in cream, then in a mixture of bread crumbs and
cheese — about 50% each.

2. Heat about 50-65 ml olive oil in a large skillet or omelet pan until hot,
but not smoking. NOTE TO THE NOVICE: Olive oil smokes easily! Saute’ garlic
until LIGHTLY browned. If you overdo the garlic, or cook at too high a
temperature, it will taste YUCKY! Remove the (oh, yeah….peeled and pureed)
garlic from the oil and discard. Fry the tomato slices until crusty and lightly
browned on each side. The tomatoes should be softened, but not mushy. You will
probably find it necessary to make more batches of garlic oil from time to
time,
as you fry up the slices of green tomato. This is good.

3. You will finally toss all the (cooked) pasta with the remaining garlic-ky
oil (there should be plenty of this!). If there is some cream left over, a
LITTLE of this should go in too. Top with the fried tomato slices and a
generous
helping of shredded cheese and a little bit of bread crumbs.

Author’s Notes:
This recipe was made for me and my family by my uncle, Larry Ross, former
advertising directory of Food Wine and author of Nanny’s Texas Table
cookbook.
The point is, this man is brilliant, and I’m proud to claim him as an uncle.
Foodwise, that is. I could eat at his place for years. It’s a little loose, and
I’ve had more and less success with it at varying times, but this is the
general
idea. Most recently, I made it for my long-time girlfriend with a salmon mousse
made with cream cheese topped with capers and lemon, and we ended up eating
bites of the mousse with the green tomato/pasta. (Actually, we ended up doing
something quite different, but culiNARily speaking….)

I also like to add some grated black pepper — you should really invest in
some very, very fresh peppercorns from a good source, if possible. The
difference is major — trust me! Also, I mix in a few drops of Tabasco for
flavor ONLY when tossing with the garlic oil — be sparing, and toss WELL. I am
SOLELY responsible for any aphrodisiac effects this recipe may incite! Please
send checks or money orders only! Be careful!

Difficulty : moderate.
Precision : measure ingredients.

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Title: Maryland Crab Soup
Categories: Soups, Seafood, Vegetables, Crab
Yield: 6 servings

1/2 lb Bacon
1 lb Beef stew meat
2 lb Frozen mixed vegetables
1 pk Frozen whole kernel corn
1 c Celery; dice
Salt pepper
2 tb Old Bay
6 Live crabs
1 1/3 qt Water
1 cn Tomatoes; peel

Fry bacon and put into large pot. Brown stew meat in
bacon grease and add to pot along with vegetables. Add
vegetables. Bring to boil and simmer for 1 hour or
until stew meat is done. Add salt and pepper to taste.
Clean crabs by removing top shell and devil (lungs).
Break crabs in half and add to pot along with Old Bay
and boil slowly for half an hour or longer. The longer
it cooks the better it tastes.

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Title: Stir-Fried Buffalo in Black-Bean Sauce
Categories: Meats, Ceideburg
Yield: 4 servings

Stephen Ceideburg

MMMMM—————————SAUCE——————————–
3/4 c Dried black beans, soaked
-overnight, drained
3 c Defatted chicken stock
1 1/2 ts Chopped fresh ginger
2 Cloves garlic, minced or
-pressed
1 Ancho chile *
3 tb Sherry wine vinegar
1/2 ts Salt

MMMMM——————–INDIAN BREAD STICKS————————-
1/2 c Low-fat milk, warmed
2 ts Baking powder
3 Green onions, finely chopped
1 ts Salt
1 ts Cracked black pepper
1 1/2 c All-purpose flour
Nonstick vegetable spray

MMMMM————————–STIR-FRY——————————-
8 oz Buffalo or beef flank steak
1 tb Oriental sesame oil
1 tb Chopped fresh ginger
1 Clove garlic, finely chopped
1 sm Carrot, julienne cut
1/2 Poblano chile **
1/2 sm Red onion, julienne cut
2 bn Watercress (8 ounces) ***

* stem, seeds and membrane removed, chopped (see note) ** seeds and
membranes removed, julienne cut (see note) *** stems removed,
thoroughly washed and drained (4 cups)

This recipe comes from the Stonehouse Restaurant at San Ysidro Ranch
in California. It’s an example of how executive chef Gerard Thompson
combines ingredients, flavors and textures of diverse ethnic origins.

To make sauce: Combine black beans, chicken stock, ginger, garlic,
chile and vinegar in a medium-size saucepan and bring to a boil over
medium-high heat. Reduce heat and simmer, covered, until beans are
tender, about 1 hour. Pour into blender or food processor, add the
salt and blend until smooth.

To make breadsticks: While sauce is simmering, preheat oven to 375
degrees. Combine warm milk, baking powder, green onions, salt and
pepper; mix well. Add flour and knead until the dough becomes smooth,
adding more flour if needed, about 3 to 5 minutes. Allow to rest 30
minutes at room temperature.

Divide dough into 12 equal pieces. Shape each piece into a bread
stick and place them on a baking sheet that has been sprayed with
nonstick vegetable coating. Lightly spray the bread sticks with the
nonstick coating and bake until golden brown on the bottom, about 10
to 15 minutes. Turn bread sticks over and bake until other side is
lightly browned, about 5 more minutes.

To make stir-fry: Trim all visible fat from meat and cut, against the
grain, into quarter-inch strips. Place oil in a nonstick skillet or
wok over high heat. Immediately add meat and toss two times. Add
ginger and garlic and toss two more times. Add carrot, chile and
onion, toss twice more and remove from heat. Add watercress and toss
again to mix well.

To serve: Spoon 1/2 cup sauce onto each of four warm plates. Top with
1 cup of meat mixture and arrange 3 bread sticks in a triangular
pattern on each plate.

Note: When preparing fresh chilies, wear rubber gloves for protection
against oils that later can cause burning sensation on skin.

Makes 4 servings.

Per serving: 500 calories; 32 milligrams cholesterol; 13 grams fat;
1,360 milligrams sodium.

From the Oregonian’s FOODday, 1/26/93.

Posted by Stephen Ceideburg

MMMMM

Title: Puppy Chow
Categories: Snacks, Desserts
Yield: 6 servings

1/2 c Margarine
1 c Peanut Butter
2 c Powdered Sugar
12 oz Chocolate Chips
14 oz Crispix Cereal

In a double boiler; melt the margarine, chocolate chips, and peanut
butter together until smooth. Pour over the cereal and toss to coat.
Place the powdered sugar into a paper bag. Pour the cereal mixture in
and shake.

MMMMM

Celery Soup with Anise Seed (Pressure Cooked)

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or oil
1 tablespoon anise seed
2 medium leeks, white only (abt 1 1/2 c) — thinly sliced
1 head celery (1 1/2 lbs), including leaves — cut in 1/2″ sli
ces
5 cups chicken or vegetable stock
2/3 cup raw orzo
salt — to taste

serves 6

Heat the butter in the cooker. Saute the anise seeds for 10 seconds, stirring
constantly. add the leeks and saute for 2 minutes, stirring frequently. Stir
in the celery, stock, and orzo. Lock the lid in place and over high heat bring
to high pressure. Adjust heat to maintain high pressure and cook for 3 minute
s. Reduce pressure with a quick release method. Remove the lid, tilting it aw
ay from you to allow any excess steam to escape. If the orzo or celery is not
quite done, cook over medium heat, uncovered, for another minute or two. With
a slotted spoon, remove about a third of the celery and orzo. Puree in a food
processor or blender, then stir back into the soup. Reheat if necessary. Add
salt to taste and serve immediately.

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Title: BLACK WHITES
Categories: Cookies, Desserts
Yield: 16 servings

-Marlene Sinyard HFWK05A
1 1/4 c Granulated sugar
1 1/2 c White shortening;solid
1/2 c Non-fat dry milk solids;inst
1 ts Light corn syrup
3 Eggs;
4 1/4 c Cake flour;sifted
1 1/2 ts Baking powder
1/4 ts Salt
2/3 c Water
1 1/2 ts Vanilla extract

In a large mixing bowl, cream together sugar and solid
white shortening until light and fuffy. Stir in dry
milk solids and corn syrup. Add eggs, one at a time,
beating well after each addition. In a separate bowl,
sift together the cake flour, baking powder, and salt.
Add dry ingredients to creamed mixture alternately
with the water, beginning and ending with the dry
ingredients. Stir in vanilla. Scoop out 1/3 cup of
batter and place it on a greased and floured baking
sheet. Smooth out to 3 1/2-inch circle. Batter will
spread considerably so do not bake more than four on
one cookie sheet at a time. Bake in 350F oven 18
minutes or until lightly browned. Cool on cake rack;
frost half of cookie with chocolate fondant and half
with vanilla. Hold cookie over bowl while frosting.
Work quickly while fondant is warm.

**FONDANT ICING** 3/4 water, 2 lbs confectioner’s
sugar, 1/4 cup light corn syrup, 1/2 tsp vanilla
extract, 2 ounces sweet chocolate *see note In a large
saucepan combine water, confectioners’ sugar, corn
syrup and vanilla. Using a candy thermometer, cook
mixture over medium heat until it reaches 100 degrees.
*Note: To make chocolate fondant, melt 2 ounces sweet
chocolate and add to 1 1/2 cups of the recipe.

SOURCE: Molly O’Neil’s NY COOKBOOK

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CORNED BEEF DINNER

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Diabetic Main Dish
Meats Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Corned-beef round — *
Water
6 Onions
6 Carrots
6 Parsnips
3 Poatatoes — 4 oz each
6 c Cabbage

Cover meat with cold water in Dutch oven; bring to a
boil; drain.
Add water to cover; again bring to boil; reduce heat
to low. Cover. Cook as until meat is nearly tender
(about 3 hours). skimming off as much fat as possible
from cooking water; (If you remove meat from broth and
refrigerate-or put in freezer, if time short-fat will
harden and remove easily 10-15.) Add vegetables; cook
until vegetables from water; drain and trim from meat.
(about 10-15 minutes). Remove vegetables from water;
drain and trim fat from meat.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2
VEGETABLES EXCHANGES + 3 LEAN MEATS EXCHANGES CAL:
300

Source: Recipes for Diabetics by Billie Little

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

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SPICY CHICKEN COCONUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 Chicken breast halves
1/2 c Slivered fresh lemon, with
-peel
3 tb Fish sauce
1 1/2 ts Chopped hot chile pepper, or
-to taste
2 Green onions, thinly sliced,
-including part of green top
1 1/2 ts Sugar
4 c Unsweetened coconut milk
2 c Chicken stock
3 ts Minced lemon grass or 1
-teaspoon grated lemon zest
1 c Whole straw mushrooms
1 tb Slivered galangal root or
-ginger root

[I prefer galangal–even dried, to ginger, but ginger
will do. S.C.]

Place chicken breasts in pan with just enough cold
water to cover. Bring to a boil over medium heat;
immediately reduce heat so water barely ripples.
Simmer uncovered, until done, about 12 minutes. Meat
should be moist and opaque throughout; cook only to
just beyond pink stage. Remove breasts and drain well.
Cool to room temperature; remove and discard skin and
bones. Shred meat into bite-sized pieces. Reserve.
Combine slivered lemon, fish sauce, chile pepper,
green onion and sugar; set aside. Combine coconut
milk, chicken stock, lemon grass, mushrooms and
galangal in a sauce pan over medium-high heat. Bring
to a boil, reduce heat and simmer, uncovered, until
lemon grass is tender, about 15 to 20 minutes. Add
reserved chicken and lemon mixture and heat through,
about 3 minutes.

Serves 6 to 8 as a first course or 4 as a main course.

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