Title: Colossal Pina Colada (Virgin)
Categories: Beverages
Yield: 6 servings

2 c Skim milk
2 c Unsweetened pineapple juice
1 T Vanilla extract
1 T Coconut extract
2 T Sugar
Ice cubes
Mint sprigs for garnish-opt

Combine all ingredients, except ice cubes mint, in a blender
container and blend on high speed until frothy. Pour into 6 tall
glasses filled with ice cubes. Garnish with mint sprigs, if desired.

Thicker Variation: Omit ice cubes. Freeze the pineapple
juice in ice-cube trays, blend these cubes with the other ingredients
and garnish with mint.

Per serving: 97 calories; 0 fat; 0 cholesterol; 44 mg sodium
From The Sacramento Bee, Apr 12, ’95.

MMMMM

BACKYARD’S JALAPENO CHEESE GRITS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Cheese
Vegetables Tex-Mex

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 quarts Water
12 ounces Quick grits
1/2 pound Butter
2 Jalapenos, diced — remove
seeds for sissies.
1 medium Red bell pepper — diced
1 medium Poblano pepper — diced
1 medium Onion — diced
1/2 pound Cheddar cheese — grated
1/2 pound Monteray Jack — grated
4 Eggs — beaten
Salt — to taste

Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits,
add more water.) Set aside. Melt butter in a large skillet over medium high
heat; add peppers and onion. Saute until tender, about 5 minutes. Add to
grits, along with cheeses. Add eggs and season with salt.
Pour into a 2-quart casserole and refrigerate until ready to cook. Bake in a
preheated 350 degree oven for 25 minutes, or until set. Serve immediately.

– – – – – – – – – – – – – – – – – –

BATAS A PORTUGUESA – PORTUGUESE FRIED POTATOE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
1/4 c Oil (olive oil may be used)
750 g Potatoes, peeled and sliced
-1/4″ thick rounds
1/2 Level teaspoon salt
1/2 Freshly ground black pepper
1 Level tablespoon finely
-chopped parsley

1. in a pan heat butter and oil. fry potatoes on both
sides until golden brown. 2. season potatoes with salt
and pepper, transfer to a heated plater and serve
immediately sprinkle with parsley. serves 4

– – – – – – – – – – – – – – – – – –

QUINOA ITALIAN STYLE

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Low-cal Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Minced Onions
2 Cloves Garlic minced
1/2 lb Ground lean top round
-Or Harvest Burger per inst.
2 8 oz. Cans Tomato Sauce
1 Can 16 oz Tomatoes
-Or 4 chopped fresh
1 t Low Sodium Salt
2 ts Dried Oregano
3 ts Chopped fresh Basil
-2 tsp dried
1/2 ts Sugar
3 c Cooked Quinoa
1/4 lb Part Skim Ricotta Cheese
1/4 lb Low-Fat Mozzarella Cheese
Parmesan Cheese several
-shakes

Preheat the oven to 350 degrees if baking.
In a large nonstick skillet, saute the onion and garlic until cooked. Add
the ground meat or Harvest Burger and water, tomato sauce, tomatoes, salt,
oregano, sweet basil, and sugar and simmer until the ingredients are just
cooked, or slightly underdone.
In a casserole, layer the sauce and quinoa, dollop some of the ricotta,
sprinkle on some of the mozzarella and do another layer so that there are
two
or three with sauce on top. Sprinkle on the Parmesan cheese and Microwave
for
10 minutes or bake for about 35. Serve hot.

– – – – – – – – – – – – – – – – – –

PAD THAI STIR-FRIED RICE RIBBON NOODLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
6 oz Dried flat rice noodles (see
-note)
4 tb Vegetable oil
1/4 lb Medium shrimp, shelled and
-deveined
1 Boneless chicken breast
-half, skinned, thinly
-sliced
3 Garlic cloves, minced
3 tb Yellow bean sauce
3 tb Tomato paste
2 tb Fish sauce
1 To 2 tablespoons distilled
-vinegar
2 tb Sugar
3 Eggs
2 tb Chopped preserved radish,
-soaked in warm water for
10 Minutes, drained (optional)
1 tb Small dried shrimp
-(optional)
1 Inch cubes fried tofu, cut
-into 1/2-inch slices
-(optional)
Big pinch chile flakes
2 Handfuls bean sprouts,
-tailed
2 To 4 tablespoons chicken
-broth or water, as needed
4 Green onions, trimmed, cut
-into 2-inch lengths
GARNISHES:
2 tb Coarsely chopped roasted
-peanuts
Chile flakes
2 tb Coarsely chopped fresh
-coriander leaves
2 Limes, cut into wedges

Place noodles in a bowl and cover with warm water; let soak about 15
minutes, or until soft and pliable. Drain; set aside.

Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil.
Add shrimp and chicken; stir-fry until shrimp turns bright orange and
chicken turns white, about 30 seconds. Set aside.

Reheat wok over medium heat. Add the remaining oil and the garlic; brown
gently (about 20 seconds). Increase heat to medium- high. Add the bean
sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar
dissolves.

Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4
times. Let cook until egg is slightly set but still moist, about 20
seconds. Repeat with second and third egg. There should be tiny flecks of
egg peeking through.

Add the optional radish, dried shrimp and tofu, the chile flakes, softened
noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles
until tender and no longer stiff, about 3 or 4 minutes.

Add the chicken broth 2 tablespoons at a time if noodles seem dry, the
green onions and the reserved shrimp/chicken mixture; toss for 30 seconds
to reheat. The sauce is not a wet sauce; it should “dry-coat” the noodles.

Transfer to a platter and serve with a sprinkling of chopped peanuts, chile
flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts
and lime wedges around noodles. (Squeeze lime over noodles before eating.)
Serve warm or at room temperature.

Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like
rice-flour noodles, labeled “Chantaboon rice sticks.”

PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 g
saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber.

From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93.

– – – – – – – – – – – – – – – – – –

Refrigerator Cookies – diabetic

Recipe By : American Diabetes Association
Serving Size : 32 Preparation Time :0:00
Categories : Desserts Cookies
Diabetic Sugar-Free
* German

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Butter or margarine
1 large Egg
2 teaspoons Vanilla extract
1 teaspoon Baking powder
1 dash Salt — or to taste
1 cup Flour
1 cup Dates, unsugared — chopped
1 cup Coconut — shredded
1 cup Walnuts or pecans

Cream butter, egg and vanilla until mixed and fluffy. Beat in dry
ingredients gradually mixing well after each addition. Mix in dates,
coconut and 1/2 cup of the nuts. Form dough into two 1 1/2-inch logs.
Roll logs into remaining nuts (1/4 cup each). Wrap in waxed paper and
chill (or freeze) until firm enough to slice.
Preheat oven to 350 degrees. Slice cookies 1/4-inch thick and place on
a nonstick cookie sheet. Bake for 10 to 12 minutes until light golden
brown. Cool on wire racks.

Two cookies = 1 fat, 1/2 fruit, 1/4 brd, cal.=95, carbs = 11.5, pro = 1, f = 5

Recipe Source:
AMERICAN DIABETES ASSOCIATION – approved

– – – – – – – – – – – – – – – – – –

Per serving: 80 Calories; 5g Fat (58% calories from fat); 1g Protein; 7g
Carbohydrate; 14mg Cholesterol; 61mg Sodium

Nutr. Assoc. : 0 0 0 0 0 0 500 0 5471

Vegetable Eggplant soup

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Garlic, finely chopped
1 Medium onion, finely chopped
3 Medium carrots,
Finely chopped
2 Ribs celery, finely chopped
1 Medium eggplant, peeled
And finely chopped
1 Medium turnip, finely
Finely chopped
8 c Chicken stock, water or a
Combination
1 14 1/2 ounce can tomatoes
Coarsely chopped, including
Juice
1/2 t Basil
1/2 t Thyme
1/2 t Oregano
1/2 t White pepper
Salt to taste

In a heavy large pot over low heat, cook the garlic, onion, carrots,
celery eggplant and turnips until they begin to soften, about 5 minutes.
Do not brown.

Add stock or other liquid. Over high heat, bring liquid to a boil and
skim off any gray foam that rises to the surface. Reduce heat and simmer
until vegetables are crisp-tender. 7 to 10 minutes.

Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.

– – – – – – – – – – – – – – – – – –

Title: REUBEN CASSEROLE
Categories: Casseroles
Yield: 6 servings

2 c Swiss cheese; shredded
1/2 c Mayonnaise
1 c Sauerkraut; rinsed draine
2 ts Butter
1 c Corned beef; chopped, 12 oz
1/4 c Thousand island dressing or:
1/4 c Mayonnaise dash ketchup,
-relish
2 Tomatoes; sliced (optional)
1 Green pepper; cut in rings
1/4 c Bread crumbs

Fat grams per serving: Approx. Cook Time: :12
Put sauerkraut in buttered 1 1/2 casserole dish. Top with corned beef,
broken into bits, then cheese. Combine mayonnaise and Thousand Island
dressing (or substitute made with mayo, ketchup and relish) to equal 3/4
cup ) and spread over cheese. Top with tomatoes or green pepper. Melt
butter in microwave and blend with bread crumbs, spread over top. Cook 12
minutes on HIGH (100%).

—–

Title: German Lentil Soup with Frankfurters
Categories: Soups/stews, German
Yield: 8 servings

2 x Med Onions, peeled chopped 2 c Lentils, washed drained
1 x Clove Garlic, crushed 1 x Bay Leaf
2 x Med Carrots,(scraped,chopped 1 1/2 ts Salt
2 x Stalks Celery,(cleaned,chopp 1/4 ts Pepper
2 tb Salad Oil 1 lb Frankfurters, sliced
thickly
8 c Water 2 tb Cider Vinegar

Saute onions, garlic, carrots, and celery in heated oil in a large kettle
for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a
boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils
are just tender. Add frankfurters and cook another 10 minutes. Remove from
heat and stir in vinegar. Remove and discard bay leaf.
Serves 8.

—–

Title: Kochu Jang (Hot Sauce)
Categories: Korean, Condiments
Yield: 4 gallons

7 1/2 c Glutenous rice powder
5 1/2 c Chili powder
5 1/2 c Salt
4 c YEODKIREUM powder
– (dried barley sprout malt)
2 c MEJU powder (soy bean malt)*
8 1/3 c Water

* NOTE: Available in Korean markets. Consists of soy beans which are
made into dumplings, fermented, dried, and then powdered.

In a bowl, combine YEODKIREUM powder and water. Mix well, then
strain off liquid into a large pot. Add glutenous rice powder to
liquid and mix well. Cook over low heat (113F, 45C). Remove from
heat and allow to stand until rice powder is dissolved.

Heat to boiling, then reduce heat and let cook for 30 minutes.

Transfer to a large bowl to cool. When completely cool, stir in MEJU
and chili powder and blend well. Leave overnight.

The next day, mix in 4 cups of the salt and transfer mixture to a
large container. Sprinkle remaining salt over, then cover with
loosely woven cloth such as cheesecloth or gauze. Leave in a sunny
place to ferment, stirring occasionally, for one month.

ADDITIONAL NOTES:
Use a large container, as mixture rises as it ferments. During
fermentation, cover container at night.

Adapted from a recipe in “Quick Easy Korean Cooking for Everyone”
Typed for you by Karen Mintzias

—–