Adapted from one by the late, great fruitbat.

All right, I admit I made a mistake cooking this as well as all the
other The maxim that ‘serves 4’ is in fact referring to a bunch of
anorexic sparrows and most humans prefer to eat more than a tablespoon
of something, doesn’t always work. Can I interest anybody in a kilo of
nutty potatoes and a large bowl of Mahal Kidney Beans that even I am
too stuffed to eat?

fruitbat@tardis.cs.ed.ac.uk
—————————

– Mahal Kidney Beans –

-Ingredients-

15 oz (450g) tin kidney beans (or 6 oz dried beans, cooked)
1 onion
1 clove garlic, crushed
1 tsp ground cumin
15 oz (450g) tin chopped tomatoes
3 (4) tbsp natural non-fat yoghurt (optional)
2 (3) tbsp chopped parsley
Salt and freshly ground pepper

-Method-

‘Fry’ the onion and garlic and gently for 5 minutes until the onion
is soft and lightly coloured. Add the ground cumin to the pan and stir
over low heat for a further 2 minutes.

Stir the tomatoes, beans, salt and pepper to taste into the pan. Continue
to cook the mixture over moderate heat for 5 minutes, stirring occasionally,
until the beans are heated through.

Remove the pan from the heat and add the yoghurt one tablespoon at a time,
mixing thoroughly after each addr 2 minutes.

Stir the tomatoes, beans, salt and pepper to taste into the pan. Continue
to cook the mixture over moderate heat for 5 minutes, stirring occasionally,
until the beans are heated through.

Remove the pan from the heat and add the yoghurt one tablespoon at a time,
mixing thoroughly after each addition. Heat through gently without allowing
the mixture to come to the boil.

Transfer the beans to a warmed serving dish and sprinkle with chopped parsley.
Serve at once.

Title: Teriburgers
Categories: Main dish, Meats
Yield: 4 servings

1 lb Ground chuck
2 tb Prepared mustard
2 tb Kikkoman Teriyaki Sauce
4 Hamburger buns
Lettuce leaves
Tomato slices
Onion slices

Combine first 3 ingredients; mix well and shape into 4 patties. Broil or
grill to desired doneness, brushing with additional teriyaki sauce, if
desired. Serve on hamburger buns with lettuce leaf and tomato and onion
slices.

Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

—–

CHICKEN ZUCCHINI SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
EVA ESTES BXGT29B
1 lg Chicken (about 3 1/2 lbs)
2 Onions — unpeeled, halved
2 Garlic cloves
2 Whole cloves
2 lg Carrots — peeled, chopped
2 lg Celery ribs — chopped
1 md Turnip — peeled, chopped
1 lg Parsnip — peeled,chopped
3 Parsley sprigs plus 1/4 cup
Parsley — chopped
1 sl Lemon
10 Peppercorns
1 t Salt
3 c Chicken stock
1 lb Sweet Italian sausages cut
Into 1 inch pieces
1 c Pasta shells
2 md Zucchini — grated (abt 2/3#)
Salt and pepper to taste

Place the chicken in a 6-quart pot. Add all the
ingredients through the parsnip, plus the parsley
sprigs, lemon slice, peppercorns, and 1 tsp salt. Add
the chicken stock and enough water to cover the
chicken by 2 inches. Heat to boiling, skimming any
residue as it gathers. Reduce the heat and simmer,
partially covered, 1 hour.
Remove the chicken from the stock and set the stovk
aside. Allow the chicken to cool enough to handle,
then carefully remove the meat from the bones and cut
it into bite-size pieces. Cover and reserve. Return
the bones and skin to the stock. Returen it to the
boil; reduce the heat and simmer, uncovered, 45
minutes. Strain the stock into another pot, pressing
the vegetables gently with the back of a spoon to
release their juices. Meanwhile, saute the sausage
pieces in a lightly oiled heavy skillet until well
browned, about 8 minutes. Drain on paper towels. Add
the sausages to the stock. Heat to boiling; reduce the
heat. Simmer, uncovered, skimming any fat that rises
to the surface, for 20 minutes. Add the pasta shells;
cook 10 minutes longer. Add the zucchini and the
reserved chicken; cook 5 minutes. Add salt and pepper
to taste, and sprinkle with the chopped parsley.

– – – – – – – – – – – – – – – – – –

CARROT CAKE MUFFIN TREATS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Quickbreads Diabetic
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Whole wheat flour
1 t Baking soda
1 tb Baking powder
1 t Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Ground ginger
1 Egg
2 tb Vegetable oil
1/4 c Raisins
1/4 c Chopped walnuts
1/3 c Lowfat milk
8 oz Can uns. crushed pineapple
1 1/2 c Grated carrots

Combine the dry ingredients in a bowl. Add the remaining ingredients
and stir to blend. Spoon into oiled muffin tins or paper muffin
cups. Bake at 350 F for 20 to 25 minutes.

1 muffin – 127 calories, 1 bread, 1 fat exchange 19 grams
carbohydrate, 4 grams protein, 5 grams fat 149 mg sodium, 201 mg
potassium, 23 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

– – – – – – – – – – – – – – – – – –

GOLDEN STATE CHUTNEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Sauces
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chopped Calif. dried figs
1 Apple — peeled diced
1 Lemon — sliced paper-thin
1/2 c Brown sugar
1/2 c Molasses
1/2 c Vinegar
1/2 ts Ground cloves
1/2 ts Ground ginger
1/2 ts Ground cinnamon

In large sauce pan, combine dried figs and apple. Add
remaining ingredients. Bring to a boil; simmer,
uncovered 30 minutes. Makes about 4 cups. Serve as
an accompaniment to pork, lamb, or chicken.

Source: California Dried Figs – Recipes…Serving Ideas
Reprinted with the permission of The California Fig
Advisory Board Electronic format courtesy of Karen
Mintzias

– – – – – – – – – – – – – – – – – –

CALIFORNIA SUNSHINE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Lukewarm water
(110-115 degrees)
3 tb Sugar — (needed for yeast
-action)
1 pk Instant active dry yeast
2/3 c Orange juice — fresh (warmed
-to room temperature)
2 1/2 c All-purpose flour — unsifted
1 t Salt
3 tb Margarine — melted
1 tb Orange rind — finely grated
1 t Lemon rind — finely grated
2 ts Vegetable oil — (to oil pans)

Combine lukewarn water, sugar, and dry yeast in a large bowl, stirring
until completely dissolved. Add warm oranged juice and beat until
well blended. Add 1 cup of the flour gradually, beating gently
smooth. Cover bowl and set in a warm place until bubbly and light
(30-40 minutes). Add salt, margarine, and grated orange and lemon
rinds; beat gently to mix. Stir in remainng flour gradually, mixing
well. Trun onto a lightly floured board and knead until smooth and
elastic (about 10 minutes). Place in a large, oiled bowl, turning
dough around to to coat all over. Cover bowl; place in warm place
until dough has doubled in size (1 -2 hours). Punch dough down in
several places. Knead on board for 5 minutes. Shape into a loaf and
place in an oiled 8 1/2″ X 4 1/2″ X 2 1/2″ loaf pan. Cover and let
rise in a warm place about 1 hour. Preheat oven to 375 degrees. When
bread has risen, bake 35-45 minutes. When done, remove bread from pan
and cook on wire rack.

Food Exchange per serving: 1 STARCH EXCHANGE PER SLICE (1 oz slice)
Low-sodium diets: Omit salt. Substitute salted margarine.

Source: The Art of Cooking for the Daibetic by Mary Abbott Hess,
R.D.,M.S. and Katharine Middleton

– – – – – – – – – – – – – – – – – –

Christmas Delight Candy

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candy Osg1966

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Marshmallows
1 package Figs — small package
1/2 pound Dates — stoned
1/2 pound Almonds — blanched
1/2 cup Pecans — or walnuts
1 cup Coconut — shredded
1 Maraschino cherries — small

Melt marshmallows over hot water until very soft. Grind figs, dates, nuts and
coconut. Chop and drain cherries. Mix and pat out to 1/2 inch thickness. Cut
in squares, roll in granulated sugar.

Source: Lillian Dake, Hinckley Grange, Medina County, OH

– – – – – – – – – – – – – – – – – –

Baked Apples

Recipe By : Jeff Winslow Tektronix Inc., Design Automation Group, Beaver
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 green apples (crispy, tart, medium sized –
8 cm stick cinnamon — broken and ground (u
14 allspice berries — ground the same way
1 ml grated nutmeg
100 g brown sugar
45 g butter (grate if cold)
juice of 1/2 medium lemon
120 g golden raisins
65 g dried pitted prunes
100 g chopped walnuts (or other nuts)

1. Preheat oven to 200 =F8C . Butter a deep baking dish that has a lid.

2. Core the apples but do not peel them. Arrange them in the dish. Cut
apples to fit, if necessary.

3. Combine all remaining ingredients in bowl. Mix well (this is where
grating the butter comes in handy). Stuff this mixture into the holes and
spaces in and between the apples.

4. Bake covered at 200 =F8C for about 30 minutes. Serve hot with vanilla
ice cream (spoon extra sauce over ice cream).

Difficulty : easy.
Precision : measure the spices.

– – – – – – – – – – – – – – – – – –

Title: KUNG PAO CHICKEN #3 ****
Categories: Chinese, Chicken
Yield: 4 servings

—————————SAUCE—————————
1/2 c Chicken Broth
2 tb Soy Sauce
1 tb Cornstarch
1 tb Rice Vinegar
1 ts Sugar
1/4 ts Sesame Oil

——————-CHICKEN VEGETABLES——————-
1 1/2 tb Cornstarch
1 tb Soy Sauce
1 tb Dry Sherry
1 lb Boneless, Skinless Chicken
– Breasts, Cut Into 2-Inch
– Strips
6 tb Oil, Divided
12 Dried Red Chilies
1/4 c Unsalted Dry Roasted Peanuts
8 oz Sliced Water Chestnuts
8 oz Sliced Bamboo Shoots
1 Diced Green Or Red Bell
– Pepper
1 ts Fresh Garlic, Minced
1 ts Minced Fresh Ginger
1/4 c Sliced Green Onions

In a small bowl, combine sauce ingredients; set aside.
In a medium bowl, combine cornstarch, soy sauce and
sherry; mix well. Add chicken; toss gently to coat.
Set aside. In a large nonstick skillet or wok, heat 2
tablespoons oil. Add the chilies and peanuts;
stir-fry until peanuts start to brown. Remove peanut
mixture from skillet; set aside. Heat 2 tablespoons
oil in same skillet. Add chicken mixture; stir-fry
until chicken is no longer pink in center. Remove
chicken from skillet; set aside. Heat remaining 2
tablespoons oil in same skillet. Add water chestnuts,
bell pepper, bamboo shoots, garlic and ginger;
stir-fry 1 minute. Stir sauce; add to vegetables.
Cook, stirring constantly, until sauce is thick and
bubbly. Return chicken, chilies and peanuts to
skillet. Add green onions; heat thoroughly, stirring
occasionally.

Typed by Syd Bigger.

—–

BOILED PLUMB PUDDING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Suet
1 lb Currants
1 lb Raisins
8 Egg
4 Egg white
6 c Bread crumbs
1 tb Nutmeg
1 t Ginger
Salt
1 lb Flour
1 pt Milk

Cut suet in little pieces. Beat the eggs, then half the milk, beat them
together, and by degrees stir in the flour and bread together, then the
suet, spice and fruit, and as much milk as will mix it all well together
and very thick.

Wet a large muslin cloth (3 foot square) and rub with flour inside and out.
Drape it into a bowl large enough to hold the pudding mix. Pour the mixture
in and tie up the muslin ends tightly, leaving the pudding in a large ball
with some room for expansion. When tying the neck, leave long enough ends
on the cords so you can knot a loop. Suspend the pudding in a large kettle
or stock pot of boiling water, hanging the loop from a long wooden spoon
straddling the open top of the pot, and boil five hours. Check water level
frequently. It evaporates quickly.

When done, wrap in a clean muslin cloth and douse with 1/4 cup rum or
brandy. Check weekly and add additional rum or brandy if it appears dry.

Early American Life magazine
December 1991 issue
per Sam Waring

– – – – – – – – – – – – – – – – – –