Title: Poppy Seed Hamantaschen
Categories: Cookies, Jewish
Yield: 36 servings

5 c To 6 cups flour; divided
1/2 ts Salt
1 ts Baking powder
1/2 c Shortening
5 Eggs
1 c Honey
Mmmmm—————
——-poppy seed — €
Filling————
—————
2 c Poppy seeds *
1 c Milk
3/4 c Honey
1 ts Lemon peel
1/2 c Raisins

* Use your food processor to grind the poppy seeds for the filling.
Combine 5 cups flour, salt and baking powder; mix well. Make a well
in the center and add shortening, 4 eggs and honey. Work together
until dough is formed, adding flour as needed. Roll out thinly and
cut into 4-inch circles. For filling, grind poppy seeds. Combine
with milk and honey. Cook over low heat until thickened. Add lemon
peel and raisins; cool. Place 1 tablespoon filling on each dough
circle; fold up three sides and press together into triangles leaving
tops somewhat open. Beat remaining egg and brush over dough. Bake at
350 degrees 20 minutes or until browned.

—–

Title: Hermits
Categories: Diabetic, Desserts, Cooky/bars
Yield: 24 servings

1/2 c Margarine; (1 stick)
2/3 c Brown sugar;
2 Large eggs;
2 c All-purpose flour;
1 ts Baking powder;
1/4 ts Salt;
Dry sugar substitute equal;
-to 1/4 cup sugar
1 ts Cinnamon;
1/2 ts Nutmeg;
1/4 ts Ginger;
1/4 c English walnuts; chopped
1/4 c Raisins;
1/4 c Water at room temperature=7F

Cream margarine and brown sugar together at medium speed until light
and fluffy. Add eggs and mix at medium speed for 1 minute, scraping
down the bowl before and after adding eggs. Stir flour, baking
powder, salt, dry sugar substitute, cinnamon, nutmeg, ginger,
walnuts, and raisins together to blend well. Add along with water,
to creamy mixture; mix at medium speed to blend well. Drop dough by
1 1/2 tablespoon onto cookie sheets that have been sprayed with pam
spray or lined with aluminum foil. Bake at 350 for 10 to 12 minutes,
or until cookies are browned on the bottom. Remove them to wrie rack
cand cook to room temperature. Food exchanges per serving: 1
STRACH/BREAD EXCHANGE 1 FAT EXCHANGE Calories: 114, FAT: 5g, CHO:
15g, Na: 89, PRO: 2g, Cholesterol: 23 mg

Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to

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Title: CHINESE BRINE PICKLES
Categories: Chinese, Condiment
Yield: 1 servings

2 tb Salt
1 tb Szechwan peppercorns
2 Small dried red chili
-peppers
1/2 c Boiling water
3 1/2 c Cold water
4 Slices fresh ginger
1 tb Dry sherry
4 c Total of the following in
-bite-size pieces:
Broccoli stems
Napa cabbage
Celery
Cabbage
Carrots
Cauliflower
Daikon
Green string beans
Red bell peppers

In a mixing bowl, combine the salt, peppercorns, chile
peppers and boiling water, and stir until the salt
dissolves. Stir in the cold water, fresh ginger, and
vodka or sherry. Put the vegetables of your choice
into a Chinese pickling jar or 2-quart glass jar. If
using a Chinese pickling jar, seal with water
according to the instructions. If using a regular
glass jar, simply cover with plastic wrap. Do not
wrap tightly as gas must escape. Allow the pickles to
sit, unrefrigerated, for 24 hours and serve. The
pickles will keep for several days if sealed and in
the refrigerator. From The Frugal Gourmet Cooks Three
Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by
Terri St.Louis-Woltmon O:).

Makes: 1 qt

—–

BEANS, BOWS, MEATBALL, TOMATO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
MEATBALL
1 tb Finely chopped onion —
Sauted a bit
1 Egg — beaten
1/2 c Soft bread crumbs — (2/3
Slice)
2 tb Grated parmesan cheese
1 tb Parsley — chopped
1/4 ts Garlic powder
Pepper — to taste
1/2 lb Lean ground beef
SOUP
15 oz Canned tomatoes with basil
‘pasta ready’
1/2 c Beef broth
8 oz Canned garbanzo beans —
Rinsed and drained
2 c Water
1 t Italian seasonings —
Rubbed
1/2 c Uncooked bow tie pasta
2 c Spinach leaves — torn
1 c Sliced mushrooms

Make 24 – 36 meatballs. Brown about 8 minutes. Drain.
In a large stock pan, stir together undrained
tomatoes, broth, beans, water, and all seasonings.
Bring just to a boil. Add bows. Reduce heat to gently
but continally cook the pasta (8 minutes). Add
spinach, mushrooms and meatballs. Serve now: simmer
to heat through (20 minutes). Serve later: Turn heat
off. Cover and let stand no more than 30 minutes.
Reheat gently (10 minutes on low) and serve.

Recipe By : BH G Cooking for Today, Soups and Stews

– – – – – – – – – – – – – – – – – –

Title: CAROB CHIP COOKIES #2
Categories: Cookies, Desserts
Yield: 3 Dz

1 1/4 c Whole wheat flour
1/4 ts Salt
1/2 ts Baking soda
1/3 c Butter or oil
1/3 c Honey
1 Egg, beaten
1 ts Vanilla extract
1 c Carob chips
1 c Chopped nuts

Preparation : Sift the dry ingredients together. Cream the butter,
honey, egg and vanilla. Add the dry ingredients to the creamed
mixture. Add the carob chips and nuts. Drop by teaspoons onto
ungreased cookie sheet. Bake in a preheated 350 degree oven for 10 to
12 minutes. Makes 3 dozen. If they spread out too much when baking
refrigerate the dough before placing on cookie sheet. Walt MM

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VEGETARIAN SLOPPY JOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable oil
1 md Onion — chopped
1 md Green pepper — chopped
3 c Cooked brown rice
32 oz Mexican-style pinto beans
— (canned)
3/4 c Hickory smoke barbecue sauce
4 Whole grain buns

Heat oil in large skillet over medium-high heat. Add
onions and green pepepr; cook 2 to 3 minutes. Add
rice, beans and barbecue sauce. Simmer 10 to 15
minutes, until heated through. Serve on buns.

Each serving provides:
* 542 calories
* 19.2 g. protein
* 9.4 g. fat
* 96.4 g. carbohydrates
* 3.2 g. dietary fiber
* 17 mg. cholesterol
* 1637 mg. sodium.

[Karen’s note: I’m not sure where the cholesterol
comes from in this recipe. There’s no cheese in the
photo next to the recipe, so maybe the buns contain
some animal products…?]

Source: “Veg-able Rice”
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

Toss together and serve. *Yummy*!!! 🙂

Spinach Enchiladas with Three Colors

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cottage Cheese Cream Cheese
Main Dishes Onions
Spinach Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Frozen spinach thawed
1 pk Cottage cheese low fat
6 oz Cream cheese at room Temp.
2 t Cumin powder
2 t Chili powder
Red. Sauce:
1 pk Dried chili anchos
2 c Water
1 T Cornstarch
3 T Margarine low fat
2 T Achiote powder
3 Cloves garlic minced
1 md Onion minced
Salt and pepper to taste
Green sauce:
15 Tomatillos fresh
1 md Onion chopped
4 cloves Garlic minced
2 tsp. Lemon pepper
Salt to taste
1 Tbsp. Olive oil
1 pkg Corn tortillas
1 pkg. Nonfat sour cream
1 Bunch cilantro chopped
Or chopped chives

1. Make the stuffing. Put the cottage cheese and cream cheese in food
processor and blend till smooth.
Add the other ingredients and stir into cheese mixture. 2. Red sauce: This
is my way of doing this.
you can use any red chili sauce recipe here. Wash chilies and remove seeds
unless you want this REALLY
hot.
Boil water in saucepan. Add chilies and turn off heat and let soak. Melt
butter in frying pan. Add
onions and garlic and saute until clear. Set aside.
Put chilies and water in food processor and blend until smooth. Add flour
to butter mix and make a roux.
Add chili with liquid and make a sauce. You may have to add water or a
small can of tomato sauce. I don’t
use the tomato sauce. Simmer until thickened stirring constantly. Set
aside. 3. Simmer tomatillos in water
until tender. Add to food processor and blend until smooth. Saute onion and
garlic in a bit of oil or butter in frying pan and add to tomatillos 4. Dip
tortillas in the red sauce while it is simmering to soften them. Fill with
a dollop of the cheese and spinach mixture and roll and put in glass
casserole sprayed with pan spray, seam side down. 5. Cover with
red sauce. 6. Add Tomatillo sauce 7. Dollops of sour cream can be put on
top of this. This makes a red green and white casserole to compliment the
Mexican flag. I like to garnish with chopped fresh cilantro.
Serves 8.
Emilie rwsm05a

– – – – – – – – – – – – – – – – – –

POT STICKERS:

1 C whole wheat pastry flour
1 C unbleached white flour
1/2 C plus 1 T warm water
1/3 C cooking sherry
1/2 C minced onion
1/2 C thinly sliced green cabbage
2 cloves garlic, minced
1 T freshly grated ginger root
1/2 C minced celery
3 T minced green onion
3 T minced cilantro
5 large mushrooms, coarsely chopped
2 T low sodium soy sauce
1-1/2 tsp salt or herbal salt substitute

In large bowl, combine flours and water. Knead 15 minutes, adding more
flour to water to create a smooth, pliable dough. Cover dough tightly
with plastic wrap and let rest for 20 minutes.

Heat sherry in wok over medium heat. Stir-fry onion and cabbage until
limp. Add remaining pot sticker ingredients. Cook, stirring for 2
minutes. Remove mixture from heat and place in colander to drain excess
moisture.

Divide dough into 24 small balls. On a lightly floured board, flatten
each ball of dough into a 3-4 inch circle. Fill each circle with about 1
T filling. Fold circle into half moon shape; pinch edges to seal.

Lightly coat two large nonstick skillets (or work in batches with one
skillet) with vegetable cooking spray. Set over medium heat. When hot,
add pot stickers, seam side up, flattening slightly on the bottom. When
the bottoms of pot stickers are golden brown, add 1/2 C water per pan.
Cover and steam for 20 minutes. Makes 24 pot stickers.

Per pot sticker: 4 cal, 2 G protein, 0.7 G fat, 8 G carb, 0 chol, 1 G fiber

***NOTE: I usually use pot sticker “skins” found in the produce section
of my local supermarket – this is probably not as healthy as the way
outlined above, as I’m sure they are made with all white flour, and I
don’t know the fat content, but it does save time, and they do an
adequate job of holding the filling. Also, you can freeze the “raw” pot
stickers in a single layer on a cookie sheet, and when solidly frozen,
transfer to ziplocs or a tupperware. Be Sure They are Solidly Frozen, or
you will end up with pot stickers en masse (trust me). To cook, just plop
the frozen pot stickers in a pan and proceed as usual.

Title: Home Style Pork and Cucumber Soup
Categories: Chinese, Soups, Ceideburg 2
Yield: 6 servings

1/4 lb Lean pork
1/2 ts Sugar
1/2 tb Light soy sauce
1/2 tb Rice wine or dry sherry
1 ts Cornstarch
1 ts Vegetable oil or Asian
-sesame oil
1 sm Cucumber
4 c Chicken stock or water
1 qt Slice fresh ginger,
-lightly crushed
1 tb Minced Smithfield ham or
-prosciutto (optional)
Coriander sprigs for garnish

Nothing fancy about this soup++it’s just simple, delicious and
refreshing. Cut the pork into thin slices and combine with the sugar,
soy sauce, wine, cornstarch and oil. Set aside.

Peel, halve and seed the cucumber. Cut crosswise into 1/4-inch thin
slices.

Bring stock and ginger to a boil.

Add the pork and reduce to a lively simmer; simmer for 10 minutes. Add
cucumber and simmer until translucent, about 3 minutes.

Garnish with the optional ham and coriander.

Serves 6 as part of a multiple-dish Chinese meal.

PER SERVING: 65 calories, 6 g protein, 4 g carbohydrate, 2 g fat (1
g (1 g saturated), 13 mg cholesterol, 101 mg sodium, 0 g fiber.

Joyce Jue, San Francisco Chronicle, 11/23/92.

Posted by Stephen Ceideberg; December 2 1992.

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