Title: Brown ‘n’ Serve Sausage
Categories: Meats, Diabetic
Yield: 12 servings

1 lb Lean ground pork 1/2 ts Thyme
1/4 c Cracker crumbs 1/2 ts Oregano
1/4 c Water 1/4 ts Freshly ground pepper
1 ts Sage 1 pn Ground cloves
1 ts Salt

The two step cooking procedure ensures the removal of most of the fat.

Combine ground pork and cracker crumbs. Stir in water, sage, salt,
thyme, oregano, pepper and cloves. Mix until thoroughly combined.

Divide into 12 portions. Form each into a sausage-shaped roll or flat
patty. (Wet hands with cold water to make the job easy.) Place in a
cold, lightly oiled frypan.

Cook over medium heat, turning often, about 4 min each side until just
beginning to brown and pieces are no longer pink.

Remove to paper towels and blot to absorb any fat. Wrap. Store in
refrigerator up to 5 days or in freezer up to 2 months. Or cook a
second time and serve immediately.

To serve: Return sausages or patties to a clean, cold frypan. Cook
over medium heat, turning once or twice, about 4 min until sausages
are brown and crisp. (Cook frozen sausages in the same manner,
allowing about 2 min longer for cooking.

Each sausage or patty – 59 calories, 1 protein choice 1 g
carbohydrate, 7 g protein, 3 g fat.

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier Nov 93

Suggestion for Pork Pies: Stir-cook the ground pork mixture in the
frying pan, place it in a plastic colander to drain off most of the
fat and blot with paper towels. Spread the pork mixture in a baking
dish (try 8″ pyrex), add fat-free gravy if needed for liquid. Top
with about 2 1/4 cups seasoned breadcrumbs. Bake at 350-375 F until
crumbs are lightly browned.

1/12 recipe = 10 grams carbohydrate, 9 grams protein, 4 grams fat, 113
calories. Compare with 1/12 recipe Betty Crocker Pork Pies made with
1 lb sausage and 1 c cooked ham, cream of chicken soup, apples,
pastry: 19.5 gm carbohydrate, 10 gm protein, 15 grams fat, 250
calories.

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Title: HOT COUSCOUS BREAKFAST
Categories: Vegetarian, Main dish, Low-fat
Yield: 1 servings

1/4 ts Orange peel
– grated
1 oz Couscous
– uncooked
1/2 oz Almonds
– toasted, sliced
1 tb Half-and-Half

In saucepan, combine 1/4 cup water and the orange
peel and bring to a boil; remove from heat and stir in
couscous. Cover and let stand for 5 minutes. Transfer
couscous to serving bowl; top with almonds and
half-and-half.

Weight Watchers Exchanges: 1 Fat, 1/2 Protein, 1
Bread, 25 Optional Calories.

Nutritional Analysis per serving: 210 calories, 7 g.
protein, 9 g. fat, 26 g. carbohydrates, 61 mg.
calcium, 11 mg. sodium, 6 mg. cholesterol, 1 g.
dietary fiber (excluding couscous).

Calories from fat: 36.7%

Original recipe from Weight Watchers “Simply Light
Cooking” Conversion and additional nutritional
analysis by Rick Weissgerber.

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LAMBRATIS ANDROS (EASTER LAMB OR KID ANDROS S

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Greek Meats
Lamb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 Baby lamb or kid, 10-12 kg
Salt
Freshly ground black pepper
2 Lemons
1/4 c Butter — melted
1/4 c Olive oil

– – – – – – – – – – – – – – – – – –

Title: COLD CHERRY SOUP
Categories: Soups, Fruits, Alcohol
Yield: 6 servings

-JUDI M. PHELPS (G.PHELPS1)
2 1/2 c ;water
3/4 c Superfine sugar
1 3-1/2 inch cinnamon stick
4 c Sour cherries; pitted or
2 cn Water-packed sour cherries;
-drained*
1 tb Cornstarch
2 tb ;water
1/3 c Dry red wine
1/3 c Heavy cream
1/3 c Cherry Heering; chilled **
Mint sprigs
Sour cream (optional)

*Fresh cherries are a lot of work but really do taste better than the
canned variety. **Other cherry flavored liqueur can be used such as Cherry
Brandy but Cherry Heering works the best.

Bring water, sugar, cinnamon stick and cherries to a boil. Simmmer 30
minutes if using fresh cherries, 10 if using canned. Mix together
cornstarch and 2 tablespoons water, stir into cherries and cook and stir
until clear and slightly thickened. Remove about 1 cup of cherries and
some juice; puree in blender and return to rest of soup. Cool, add wine and
cream, blend well and chill thoroughly. Just before serving add Cherry
Heering or other type of cherry liqueur. Serve in chilled bowls garnished
with mint and dollops of sour cream.

SOURCE: The Whole World Cookbook.

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Title: Critters in the Hay
Categories: Popcorn, Holidays, Kids, Halloween
Yield: 4 quarts

MMMMM——————–FROM JONI’S KITCHEN————————-
1 1/2 c Sugar
1 c Light corn syrup
2 tb Butter
1 1/2 ts Pumpkin pie spice
1 ts Vanilla
1/2 ts Salt
1/2 ts Green food color (optional)
3 1/2 qt Popped popcorn; remove any
-unpopped kernals
1 c Candy corn
-Licorice ropes;black
-wooden picks
-small black gum drops or
-other small black candies
-red decorating icing
-tiny red jaw-breakers candy
-wormshape candies

In Dutch oven, bring sugar,corn syrup and butter to a boil; boil 2 1/2
minutes. Stir in pumpkin pie spice,vanilla,salt and food coloring (if
desired) mix until evenly colored. Add popcorn and toss until evenly
coated. Spread popcorn mixture in a single layer on greased sheets of
foil and allow to cool and harden. Break into bite-size pieces and
mix with candy corn in a wide shallow bowl; set aside. To make
spiders, cut licorice into 2 inch lengths. To make legs, starting at
one end, make three 1/2 inch to 3/4 inch cuts to make four legs.
Repeat cuts at opposite end. Leave about 1/2 inch in center uncut.
Gently pull legs apart and curl down. Push wooden pick through center
of body, leaving about 1/4 inch exposed on top. Push one gumdrop onto
exposed pick to make a body. Using writing tip of decorating icing,
squeeze two small dots of icing into gumbrops. Press jaw-breakers
into icing to make eyes. Place“spiders” and worm-shaped candies in
popcorn. Remove wooden picks before eating. Makes 4 quarts.

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Roasted Veggie Tacos

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Italian Plum tomatoes — cut into 1/2″ wedges
2 small green bell pepper, cut into — 1/2″ wide strips
2 medium onions, cut into — 1/2″ thick wedges
3 to 4 tbsp. olive or veg. oil
1 package taco seasoning mix
1 16 oz. can refried beans
12 taco shells
taco sauce or salsa

Place 1 oven rack in bottom rack position. heat oven to 475 degrees. Spr
ead tomatoes, bell peppers, and onions in ungreased 15x10x1-inch baking pan. D
rizzle with oil; toss to coat. Sprinkle with taco seasoning; toss to evenly co
at. Bake for about 15 minutes or until bell peppers and onions are crisp-tende
r.
Meanwhile, spread 2 tablespoons of refried beans on half of inside of each
taco shell. Arrange taco shells on ungreased cookie sheet. Place on middle o
ven rack in oven with vegetables. Bake both for an additional 1 to 2 minutes o
r until tacos are warmed and vegetables are tender.
To serve, spoon about 1/3 cup vegetable mixture over refried beans in each
shell. Serve w/taco sauce and/or salsa.

– – – – – – – – – – – – – – – – – –

Title: Tamales–Basic Procedure
Categories: Vegetarian, Vegan, Tex-mex
Yield: 9 servings

————————MASA DOUGH————————
1 ts Salt
3 c Water
6 c Masa harina

To make dough:

a. Dissolve salt in water and add to masa harina in
a large mixing bowl.
b. Mix and knead briefly in bowl to make a stiff
dough.
c. Transfer to a cutting board and form into an 8″
to 10″ log.
d. Cut dough into 18 equal-sized pieces (about 1″
each)
e. Roll each piece of dough into a ball. Set aside
and cover with a damp
cloth.

To assemble tamales:

a. If using dried corn husks, soften by steaming
for 3 to 5 minutes or soaking in warm water for 10
minutes. Fresh corn husks and parchment paper are
ready to use.
b. Flatten each ball of dough in the palm of your
hand and form into a shallow bowl shape.
c. Place 2 haeaping tablespoons of filling in
center of each piece of dough. Fold sides into corner.
d. Seal edges by pinching lightly with your
fingertips.
e. Gently roll sealed tamales between your hands
into a thick cigar shape.
f. Place each tamale lengthwise int the center of
a corn husk. Wrap the two wide ends of the corn husk
around the tamale. Fold the top edge of the corn husk
over the tamale.

To Cook tamales:

a. Lay tamales on stacked steamer trays. Cover and
steam 40 to 45 minutes over rapidly boiling water. Add
more water to pot as needed to create steam. (If
steamer trays are unavailable, 2 metal steamer baskets
placed in separate pots filled with water just below
the baskets may be used.)
b. Remove tamales from steamer, discard husks and
serve warm or at room temperature.

Per serving: (2 tamales) 144 cal, 0 g prot, 127 mg
sod, 30 g carb, 1 g fat, 0 mg chol, 3 mg calcium

From _Vegetarian Gourmet_ Summer 1993

—–

CARROT AND APPLE SOUP WITH MARJORAN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Onions, peeled and chopped
2 tb Sunflower oil
15 g Butter (1/2 oz)
4 Apples (Cox’s orange or
— similar), unpeeled, cored
— and chopped
8 md Carrots, peeled and chopped
1 t Salt
1 tb Fresh marjoram leaves
Black pepper, freshly ground
1 1/4 l Water (2 pints)

Soften the onions in sunflower oil in a heavy, covered
pan. Add the butter and the carrots and continue
softening for 10 to 15 minutes (the onions does not
brown !); then add the apples. Soften for another 5 to
10 minutes, stirring occasionally, until the apples
have begun to desintegrate. Cover with the water,
bring to a boil and simmer for 20 to 30 minutes. Allow
to cool slightly, then liquidize, adding the salt,
black pepper and marjoram before you do so.

From: Brigid Allen, The soup book, M Papermac 1993,
ISBN 0-333-58224–1

– – – – – – – – – – – – – – – – – –

QUINOA TABBOULEH

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salad Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Quinoa
1 14.5-oz can vegetable broth
2 tb Pine nuts
8 Cherry tomatoes, each cut
Into eighths
2 Green onions, thinly sliced
1/4 c Finely chopped parsley
1 tb Finely chopped mint
1 tb Finely chopped cilantro
4 tb Fresh lemon juice
2 tb Olive oil
1/4 ts Salt

1. Put the quinoa in a fine sieve and rinse well with water. (This will
remove the bitter coating of the quinoa.) Drain well.
2. Put into a large nonstick skillet and toast 3 minutes. Add the
vegetable broth and bring to a boil. Cover, reduce the heat to
medium-low, and cook 12 minutes. Drain well. Spread onto a paper-towel
lined baking sheet or plate and let sit about 5 minutes to absorb excess
liquid. Transfer to a bowl.
3. Put the pine nuts into a small skillet and place over medium heat.
Time 5 minutes, shaking the pan occasionally, and remove from the heat.
Let finishing toasting in the hot skillet.
4. Combine the quinoa, pine nuts, tomatoes, green onions, parsley, mint
and cilantro. Combine the lemon juice, olive oil and salt in a small jar.
Pour over the salad, mixing well. Refrigerate; bring the salad to room
temperature before serving.

– – – – – – – – – – – – – – – – – –

Title: Nut Rocha
Categories: Holiday, Candies, Choc/lovers
Yield: 2 pounds

2 c Butter
2 c Sugar
2 T Light corn syrup
1 pk Milk chocolate pieces
(11 1/2 oz.pkg) about 1 1/4
Cups
1 c Finely chopped toasted nuts
(such as almonds, pecans
Walnuts and or cashews)

Directions;
1. Line a a15 x 10 x 1 inch baking pan with foil, extending over edges
2. In a 3 quart saucepan melt butter. Stir in sugar, corn syrup, and
1/3 cup water. Cook over medium-high heat to boiling, stirring till
sugar is dissolved. Avoid splashing onto sides of pan. Clip candy
thermometer to pan. Be sure bulb is well covered and not touching
the bottom of pan. 3. Cook over medium heat, stirring frequently till
themometer registers 290 F. (soft-crack stage) about 15 minutes. ( It
should boil at a moderate, steady rate over entire surface.) The
mixture will turn a golden brown.
4. Remove thermometer. Pour into prepared pan; spread evenly. Cool 5
minutes or till top is just set.
5. Sprinkle chocolate atop; let stand 2 minutes. Spread chocolate
onto toffee. Top with nuts; press into chocolate. Cool several hours
till set. If necessary, place in refrigerator.
6. Holding foil, lift candy out of the pan. Break into pieces. To
store, layer candy in an airtight container between sheets of waxed
paper. makes about 2 1/2 lbs.

submitted by marina
source better homes gardens nov. issue

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