Title: Gravy for Egg Omelettes
Categories: Cheese/eggs, Oriental, Gravies, Wok
Yield: 4 servings

1 c Meat stock
Salt
2 tb Corn starch, dissolved in
1/4 c Water
Soya sauce
MSG (opt)

Heat meat stock in a small pot. Add salt, soya sauce until desired
flavor and color is achieved. (Usually medium brown color is
favored). Mix up the corn starch thoroughly in 1/4 cup water, add to
the meat stock, stir vigorously and cook until stock is thickened.
Serve over egg foo yung or chicken velvet.

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Title: All Purpose Seasoning
Categories: Diabetic, Herb/spice, Herb/spice
Yield: 1 see below

2 tb Minced dehydrated onion; 1 ts Spearmint;
2 tb Seasame seeds; 1 ts Spearmint;
2 tb Parsley flakes; 1 ts Bay leaf powder;
2 ts Oregano; 1/2 ts Dill seed;
2 ts Garlic powder; 1/2 ts Thyme;
1 ts Celery seed; 1/2 ts Coriander;
1 ts Marjoram; 1/2 ts Dry mustard;
1 ts Dried basil; 1/2 ts Rosemary;

In a blender, blend dehydrated onion into finer pieces. Add remaining
herbs. Blend to mix well, but do not make into a powder. To keep
herbs fresh, store in shaker top bottle with tight fitting lid.

Can be used on all cooking, and at the table too to be used instead of
salt. This is also bottled as commerical product called “Instead of
Salt” All Purpose Herb Seasoning, if you want to save time.

Yield: 1 3/4 oz or 9 3/4 tablespoon or 29 1/2 teaspoon.

Source: Heathier Eating Guide Goodbook by George Mateljan

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Title: Bean Sprouts Cucumbers
Categories: Diabetic, Salads, Vegetables
Yield: 2 servings

2 c Bean sprouts; 1 tb Low-sodium soy sauce;
1 c Cucumber; 1 tb Water;
1 tb Apple cider vinegar; 1 tb Toasted sesame oil;
1 tb Sesame oil; ds Chili powder;

Blanch bean sprouts in boiling water 1 minute, drain and let cool.
Peel cucumber, cut in half, seed and slice thinly. Mix with sprouts.
In a small bowl, mix vinegar, seasame oil, soy sauce and water. Toss
with sprouts. Granish with seasame seeds and a dash of chili powder.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 67; CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 155mg; FAT: 5g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Spicy Pork and Black Bean Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Black Beans
1 1/2 pounds Boneless lean pork — cubed
5 each Garlic Cloves — minced
1 tablespoon Paprika
2 teaspoons Cumin — ground
1 can Tomatoes — chopped 28 oz
2 tablespoons Red Wine Vinegar
1/3 cup Parsley or Coriander — chop
Black Pepper — freshly ground
2 tablespoons Olive Oil
2 each Onions, large — chopped
4 teaspoons Chili Powder — (or more)
2 teaspoons Oregano — dried
1/2 teaspoon Chili Pepper Flakes
2 cups Chicken Stock
3 each Green Peppers — diced
Salt

In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
Cover and remove from heat.
Let stand 1 hour. Drain liquid and cover with 8 cups of cold water. Bring to a
boil, reduce heat and let simmer for about 1 1/2 hours or until beans are
tender. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat
and brown meat cubes on all sides. Remove from pan and set aside. Add onions
and garlic to pan; cook on medium heat until tender about 5 minutes. Add chili
powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1
minute. Return meat to pan along with tomatoes, including juice, stock and
vinegar. Bring to boil, let simmer, partly covered, for 1 1/2 hours or until
meat is tender. Add beans and peppers; season with salt and pepper. Cover and
cook 15 minutes more or until peppers are tender. Add chopped parsley or
chopped coriander.

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Title: Amish-Style Chicken and Corn Soup
Categories: Diabetic, Poultry, Vegetables, Crockpot
Yield: 8 servings

1/2 Stewing hen or fowl;
2 qt Chicken stock or broth
1/4 c Onion; coarsely chopped
1/2 c Carrots; coarsely chopped
1/2 c Celery; coarsely chopped;
1 ts Saffron threads; (optional)
3/4 c Corn kernels; (fresh/frozen)
1/2 c Celery; finely chopped
1 tb Parsley; fresh chopped
1 c Egg noddles; cooked

Combine stewing hen with chicken stock, coarsely chopped onions,
carrots, celery, and saffron threads. Bring the stock to a simmer.
Simmer for about 1 hour, skimming the surface as necessary.Remove and
reserve the stewing hen until cool enough to handle; then pick the
meat from the bones. Cut into neat little pieces. Strain the saffron
broth through a fine sieve. (Note: The soup can be made through this
step in advance. Simply refrigerate broth and diced chicken meat for
2 to 3 days, or freeze the broth and the chicken meat in separate
convenient sized containers. Be sure to label and date them. To use,
defrost, remove congealed fat, return the broth full boil, and add
the diced meat. Continue with recipe.) Add the corn, celery, parsley,
and cooked noodles to the broth. Return the soup to a simmer and
serve immediately.

Food Exchanges per serving: 1 LEAN-MEAT EXCHANGE + 2 VEGETABLE
EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;

Source: Diabetes Forecast Dec 1993

My favorite is equal parts of mustard and honey with grated onion and
curry powder added — sorry I don’t have exact proportions.

WALDORF SALAD (RICE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Chopped walnuts
1/4 c Raisins
4 md Apples, cored, cubed
2 Stalks celery, chopped
1 (8-oz ) container low fat
-lemon yogurt

This slimmed-down apple lovers’ favorite uses a
dressing of creamy low-fat lemon yogurt to replace fat
and calorie rich mayonnaise.

In large bowl, combine all ingredients; mix well.
Cover; refrigerate until serving time. 9 (1/2-cup)
servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

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CREAM OF PECAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
1/2 c Onion, diced
1 tb Flour
2 c Broth (OR
2 c Water AND
1 Vegetable bouillon cube)
1/2 ts Soy sauce
1/2 ts Vegetable seasoning
1 Dash nutmeg
1 c Pecans, ground fine
1/2 c Celery leaves
1 1/2 c Cream or half half
4 Sprigs mint

Melt butter; add onion and saute 5 minutes. Stir in
flour and broth. Add seasonings, pecans, and celery
leaves; simmer 10 minutes. Stir in cream and simmer 5
minutes longer. Serve with mint.

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Title: POPCORN SNOWMEN
Categories: Snacks, Holiday, Popcorn
Yield: 6 servings

4 tb Unsalted butter
4 c Mini marshmallows
9 c Popped popcorn
1/2 c Confectioners’ sugar
1 tb Milk
Gumdrops, cinnamon candies;
-fruit leather, jelly beans,
-licorice, pretzels,
-for garnish.

In a large saucepan, melt the butter over low heat. Add the
marshmallows and cook, stirring often, until melted and syrupy, about
5 minutes. Place the popped popcorn in a large lightly greased
shallow pan. Pour the syrup over the popcorn, tossing to coat evenly.
While still warm, form 6 balls about 5″ in diameter from the coated
popcorn for the bottom sections, giving the balls flat bases so the
snowmen will stand. Form 6 balls about 3-1/2″ in diameter for the
middle sections. Then form 6 balls about 2″ in diameter for the top
sections. Stir in the confectioners’ sugar and milk together until
smooth. Use the icing to stack three popcorn balls of decreasing
sizes into a snowman, then attach candies to decorate. (Gumdrops for
hats, fruit leather for scarves, etc.)

—–

MOZZARELLA CHEESE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——CRAFT OF THE COUNTRY
COOK—————–
2 ga Milk, pasteurized and
-cooled to 90^F
7 tb Cultured buttermilk
6 tb Yogurt
-rennet to coagulate 2
-gallons milk (1/2 Hansens
-tablet) dissolved in about
1/2 c Cold water.

Usually makes 4 half pound cheeses.

Mozzarella is one of several kinds of “plastic-curd”
cheeses, originating in Italy. In making them the
curds are kneaded, which expels whey and produces
plasticity. Because of their dense texture they keep
well in warm climates and are ideal for smoking.

Provolone is an aged version of a plastic-curd cheese.
Mozzarella is one of the most versatile cheeses to
make at home, since it tastes wonderful freshly made,
freezes well, and can be used like an aged cheese in
cooking, melting readily when heated.

Start this cheese in the evening. Maintain the milk at
90^F in a double boiler. Mix the buttermilk and yogurt
separately with a little of the milk to remove lumps,
then blend into the rest of the milk. Add the rennet
solution and mix thoroughly. Let sit until the curd
sets and breaks clearly when tested with a finger –
about 20 to 30 minutes. Cut the curd into 1/2 inch
cubes as evenly as possible. Maintain at 90^F for 15
minutes, stirring with a clean hand. The curds are
fragile because they have not been cooked, so stir
very gently, just enough to keep them from matting
together. Gently pour the curds into a cloth lined
colander. When the whey has drained, the curd should
be in one solid piece. Rinse in cold water, then soak
in a pan of cold water for 15 minutes. If it is a big
batch, cut the curd into several blocks, 4 or 5 inches
square. Drain off most of the water, then refrigerate
the curds, or keep in a cool, 40^F place. Leave them
in a colander or other container that allows drainage.
(Commercially, mozzarella curds are shipped to
delicatessens at this stage, where the cheese is
finished.) The next day, warm the cheese to room
temperature so it will ripen, or become more acidic.
After an hour or so, test the cheese for acidity as
follows. Cut off a small piece of cheese and cut it
into three 1/2 inch cubes. Heat several cups of water
in a sauce pan to 165^F. Put in the cubes and stir for
5 minutes. Remove the cubes and mold them together
like modeling clay. Reheat the lump of cheese in the
water for a minute, then remove and work or mold it
together a little more. After repeating several times,
try to pull the curd apart. If it breaks or tears, and
clouds the water, it is underripe. Wait an hour or so
and test again. When it pulls into a long rope and can
be molded together again, it is ready. It will have a
glossy surface and* will cloud the water only
slightly. The whole cheese is treated somewhat like
the test sample to finish it. Cut it into small cubes
and put them in a pan. Heat water to 170^F and pour
enough over them, to cover the curds by about 2
inches. Keep a thermometer in the pan and let the
temperature drop to 135^F. Press the cubes together,
and then knead the cheese, by stretching and pulling
it, as if working modelling clay. It should become
“plastic” and stretch into long strands. When it does,
shape into half pound balls, or make a thick rope,
fold it in half, and twist several times to make a
decorative oblong cheese. Mozzarella can be dipped in
hot water to make a glossy surface, or wrapped in
cheese cloth to protect it. To keep the cheese very
fresh tasting for up to a week, keep it in a bowl of
water in the refrigerator, and change the water every
day. To salt mozzarella for longer keeping, or to
prepare it for smoking, soak it in brine for 4 or 5
hours (See Brined Cheese) The whey from mozzarella is
perfect for making ricotta because it does not have a
chance to develop much acidity.

Smoked Mozzarella: Mozzarella and other firm cheeses
can be cold smoked for flavor. Salting and smoking
both help preserve the cheese by drying it, and
discouraging bacteria and insects. Set the cheese on a
rack in the smoker, or wrap in cheesecloth and hang
it. Keep the temperature below 90^F to prevent
sweating off butterfat or melting. Smoke at 60 to 85^F
for 4 to 15 hours.

Brined Cheese: Press the cheese for 5 or 6 hours, or
overnight, without salting it. Make enough brine to
cover the cheese by about an inch, using 4.1/2
Tablespoons of plain salt for every quart of water
needed. Soak the cheese from 12 to 24 hours. A small
cheese requires less time than a large one. Turn the
cheese once or twice to ensure that the brine
penetrates all sides. Drain for about an hour on a
cloth covered rack. Cover and refrigerate. Keeps for a
week or more, longer than most fresh cheeses.

Posted on GEnie Food Wine RT Aug 22, 1992 by
COOKIE.LADY [MUMSIE]

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, Internet sylvia.steiger@lunatic.com,
moderator of GT Cookbook and PlanoNet Lowfat
Luscious echoes

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