Title: WASABI-GINGER BUTTER
Categories: Spices, Dips
Yield: 8 servings

1 tb Wasabi powder
1 Gingerroot section, minced
1 tb Lemon juice
1 1/2 ts Water
1/4 c Butter unsalted, room temp.
1 ts Salt Kosher

Mix water and wasabi powder then let stand for 5 minutes. Chop the
gingerroot then add the butter and process until creamy. Add the
wasabi paste, lemon juice, and salt then process until smooth. Scrape
all the mixture onto a sheet of waxed paper then shape into a small
log about 2 inches long. Refrigerate until firm. To serve, cut into
1/4 inch sections and melt over hot fish or beef. Will keep several
days if refrigerated. Makes about 1/4 cup…..enough for 8 servings.

Serve over grilled fish or beef. Green color is particularly
attractive on salmon.

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FRUITY BUCKWHEAT MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour
1 c Peeled, cored, finely
Choppped Granny Smith
Apples
3/4 c Buckwheat flour
1/3 c Sugar
1/4 c Chopped, pitted dates
1 1/2 ts Baking powder
1/4 ts Baking soda
1/8 ts Salt
3/4 c Non fat buttermilk
2 tb Oil
1 Egg, lightly beaten

combine flour, apples, buckwheat flour, sugar, dates,
baking powder,baking soda and salt in large bowl.
Make well in centre of mixture. combine buttermilk,
oil and egg in another bowl and add to dry
ingredients, stirring just until moistened. divide
batter evenly among muffin cups coated with cooking
spray. Bake at 375F for 20 minutes. Remove from pan
immediately. Let cool on wire racks. Makes 12 muffins

Origin: Journal American, January 13 1993 Shared by:
Sharon Stevens

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QUICK CHICKEN NOODLE SOUP

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Poultry
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 qt Water
5 Chicken bouillon cubes
1 c Thinly sliced carrot
1/2 c Chopped celery
1/2 c Finely chopped onion
1 Bay leaf
1 t Salt
1/4 ts Ground black pepper
1/4 ts Poultry seasoning
3 c Chopped cooked chicken
6 oz Medium Egg Noodles
– uncooked

In 6-quart saucepan, combine all ingredients except
chicken and noodles; heat to boiling. Add chicken and
noodles; cook uncovered, stirring occasionally, 8
minutes or until noodles and vegetables are tender.
Discard bay leaf. 10 to 12 servings.

Recipe may be reprinted courtesy of the Hershey

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Title: Braised Steak and Green Pepper
Categories: Diabetic, Meats, Main dish, Vegetables
Yield: 6 servings

1 1/2 lb Lean steak, cut 1/4″ strips 1 c Canned tomatoes with juice
2 tb All purpose flour 1 md Onion, sliced
1/2 ts Salt 1 Clove garlic, finely
chopped
1/4 ts Freshly ground pepper Or 1/2 tsp garlic powder
1 tb Vegetable oil 1 lg Green pepper, cut in strips
1 3/4 c Beef broth 1 1/2 ts Worcestershire sauce

Chunks of zucchini may be used instead of green pepper.

Coat strips of round steak with flour mixed with salt and pepper.
Heat oil in a large frypan. Brown meat on all sides, drain off any
fat.

Add broth, tomato juice (reserving the tomato pieces for later),
onion and garlic to the meat. Cover and simmer about 1 hour until
meat is tender. Add tomato pieces, green pepper strips and
Worcestershire sauce. Stir-cook 4 to 5 minutes longer.

Good served with rice. Tested by Alice Rodier March 94.

1/6 recipe = 215 calories, 3 protein, 1/2 fruit, 1/2 fat choice 6
grams carbohydrate, 23 grams protein, 11 grams fat.

Choice Cooking, Canadian Diabetes Assoc. 1986 Shared by Elizabeth
Rodier March 94.

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MOROCCAN CHICK PEAS

2 Cans chick peas (garbanzos)
2 quarts cold water (original) I used canned tomatoes
1 bay leaf
2 teas. Organic Gourmet veggie broth
2 cloves garlic, crushed
1 cup chopped onion
2 T’s chopped parsley
1 cinnamon stick
1 teas. grnd. ginger
1 teas. grnd. turmeric
1/4 teas. grnd pepper
1/2 to 3/4 cups raisins to taste

Saute onions in water with 1/4 teas. veggie broth.

Place garbanzos in large soup pot and add water (tomatoes) to cover. Add
1 3/4 teas. veggie broth.
Bring to boil. Add bay leaf, and all remaining ingredients except raisins.

Heat and then add raisins. Great with some brown basmatic rice.

Title: DILL PICKLE SOUP – PC
Categories: Soups/stews, Pickle/reli, Poland
Yield: 1 Unknown

7 c ;water
1 1/2 lb Soup bones
8 oz Mixed vegetables
1 c Dill pickles; shredded
1/2 c To 1 cup sour cream
4 tb Flour
1 c Dill pickle juice
Salt

Rinse vegetables and soup bone, clean, prepare stock and drain
off.

Shred dill pickles into fine strips.

Garnish soup with flour and cream, bring to the boil; add uncooked
dill pickles and pickle juice, salt to taste. Heat.

(The shredded pickles may also be added when cooked.)

Serve with potatoes, dropped noodles or cooked farina cooled and
cut into cubes. _Polish Cookbook_, Zofia Czerny, 1961 1975.
Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett From:
Jeff Pruett Date: 16 Apr 97

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French-Style Cream Cheese Spread

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package 8 oz soft cream cheese
1/4 cup Margarine or butter — soft
1 Clove garlic — minced
1 tablespoon Snipped parsley
1 tablespoon Water
2 teaspoons White wine vinegar
1 teaspoon Worchestershire sauce
1 teaspoon Herbes de Provence — crushed
1/4 teaspoon Seasoning salt
Fresh thyme (optional)
Assorted crackers

1. In a medium bowl, stir together the cream cheese, margarine or butter,
garlic, parsley, water, vinegar, Worchestershire sauce, Herbes de Provence,
and seasoning salt. Cover and refrigerate over- night.

2. To serve, garnish with fresh thyme, if desired. Serve with crackers.

Herbes de Provence: In a small storage container, combine 1 T dried marjoram, 1
T dried thyme, 1 T dried savory, 1 t dried basil, 1 t dried rosemary, 1/2 t
dried sage, and 1/2 t dried fennel seed. Store in airtight container.
Crush before using.

Makes: 1 1/3 cups Source: Good Housekeeping Magazine, Dec. 1992=20
Calories: 58 per tablespoon; 6 gm fat; 1 gm protein; 72 mg sodium

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Title: Pizza with peanut butter topping
Categories: Italian, Vegetables
Yield: 1 Servings

-Waldine Van Geffen VGHC42A
Dough for 2 lg or 4 sm
4 oz Chunky Peanut Butter
2 oz Wholemeal breadcrumbs
2 md Carrot; peel, slice fine
2 md Ribs celery; slice fine
1 md Onion; slice fine
1 oz Margarine
1 1/2 ts Marjoram
x Salt and pepper
1 oz Sunflower seeds

Cook the dough for 10 minutes. Saute veggies in the melted margarine
for 5 minutes, or until just tender. In a bowl, and using a wooden
spoon, mix together the peanut butter and breadcrumbs to make a
paste. Stir in the veggies, herbs and seasoning; if too dry, add a
little water or milk to moisten mixture. Spread over the prepared
bases; top with a sprinkling of seeds; return pizzas to the oven for
10 minutes more. Source: Pizzas and Pancakes. (wrv)

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CHOCOLATE-DIPPED STRAWMBERRIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Strawberries with stems on
(preferably a
Long-stemmed variety),
washed and
Patted dry
4 oz Semisweet chocolate
1 tb Cooking oil

Spread strawberries on a working surface with wax-paper-covered tray
nearby. You will also need one or two bamboo skewers or other picks.

In the top of a double boiler over hot water, melt the chocolate with
the cooking oil, stirring to mix thoroughly. (The cooking oil will
add a beautiful shine to the completed sweet.) Place melted
chocolate near working surface, but keep chocolate warm.

One at a time, insert the skewer in the stem end of a strawberry and
dip into the chocolate. Lift out and shake any excess chocolate back
into the pot. Place the strawberry on the wax paper and continue
with the remaining berries. The strawberries should set for about 10
minutes before being served.

Chocolate-dipped strawberries can be refrigerated for up to 24 hours,
during which time the chocolate will harden.

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White Red And Green Cake

Recipe By : Anita A. Matejka
Serving Size : 12 Preparation Time :0:20
Categories : Cake Holiday And Gift Idea

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Batter—-
18 1/4 ozs Duncan Hines white cake mix — * see note
1 env Dream Whip whipped topping mix
1/2 tsp baking powder
1 c water — cold
4 egg whites — whipped
1 tbsp oil
1 tsp vanilla
—-Filling—-
2 c boiling water
3 ozs strawberry gelatin powder — * see note
3 ozs lime gelatin powder — * see note
—-Topping—-
7 1/4 ozs Betty Crocker Fluffy White Frosting Mix

Preheat oven to 350. Prepare 2-9″ round cake pans with cooking spray and
flour; set aside. To prepare batter, combine cake mix, Dream Whip, and
baking powder in a mixing bowl. In another mixing bowl, combine water, egg
whites, oil, and vanilla. Mix dry ingredients with wet ingredients just
until moistened. Bake for 25 minutes or until golden brown. Cool. Place
cake layers, top sides up, in prepared cake pans. Pierce cake with large
fork at 1/2″ intervals. To prepare filling, stir 1 cup of the boiling
water into each flavor of gelatin in separate bowls 2 minutes or until
dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin
over second cake layer. Refrigerate 3 hours. Dip 1 cake pan in warm water
10 seconds; unmold onto serving plate. Meanwhile, to prepare topping,
follow directions according to package. Spread with about 1/4 of the
topping over top of first cake layer. Unmold second cake layer; carefully
place on first layer. Frost top and sides of cake with remaining topping.
Refrigerate 1 hour or until ready to serve.

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Per serving: 255 Calories; 6g Fat (20% calories from fat); 4g Protein; 49g
Carbohydrate; 0mg Cholesterol; 362mg Sodium

NOTES : * Sugarfree gelatin powder, or light gelatin powder or reduced
white cake mix may be used.

Nutr. Assoc. : 0 5517 0 0 0 0 0 0 0 0 0 0 0 0