Title: Lemon Herb Potatoes
Categories: Diabetic, Side dishes, Vegetables
Yield: 6 servings

MMMMM——————–LEMOM HERB POTATOES————————-
6 sm Baking potatoes; 1 ts Dill weed;
1/2 c Onion; chopped 1/8 ts White pepper;
1 tb Unsalted margarine; 1 ts Lemon peel; grated
1 cl Garlic; Minced 1 tb Parsley;
1/4 c Skimmed milk; hot Paprika;

MMMMM—————–CHEESE LEMON HERB POTATOES———————-

MMMMM————————–VERATION——————————-
1/2 oz Cheese; for each potatoe

1.Bake potatoes until done. Cool.
2.Saute onions and garlic in unsalted margarine. Scoop out potatoes
and mash. Beat in onion mixture, hot skimmed milk, lemon and pepper.
Mix in dill and parsley. Refill skins. Sprinkle with paprika.
3. Bake at 400F for 30 minutes.

Variation: add 1/2 oz grated cheddar cheese on top of each potato
before baking the final time.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/4 FAT EXCHANGE?
(If cheese is used then the fat exchange would be changed.)?
Source: One of the cooking echo’s

MMMMM

Title: Pilaf with sour cherries and lentils
Categories: Grains, Middle east
Yield: 2 servings

2 c Basmati rice (*)
2 Onions, peeled
-(thinly sliced)
1/2 c Red lentils (*)
7 oz Sour cherries,
-or more (*)
2 c Chicken or meat
-broth (*)
4 T Butter, unsalted,
-or more
Turmeric, cumin, salt

In a 4-5 quart Dutch oven, melt most of the butter and slowly brown the
onions. Add the cleaned lentils and fry a bit; then the same for the
cleaned rice. Stir constantly, browning the rice without letting it stick.

Add the cherries and about 2 1/4 cups liquid made up of cherry liquid,
stock and water. Add about 1/4 – 1 t turmeric and about 1/4 t ground cumin
if desired; add necessary salt (depending on the saltiness of your broth).

Bring to a boil, stir with a fork, cover tightly, and let cook over the
very lowest heat for about 20 minutes. Fluff up the rice with a fork (never
a spoon) and add the remaining butter to the bottom of the pot.

Raise the heat slightly for 5-10 mins to form a crust on the bottom (with
the right technique, this should be possible without this step…). Serve,
making sure to include a bit of crust in each serving.

NOTES:

* Pilaf with sour cherries and lentils — This Pilaf with sour cherries
and lentils is a Persian-style dish, although I cannot vouch for its
authenticity. It is rich enough to eat for dinner by itself; as a side
dish, it might be good with a spiced grilled chicken or a lamb stew. It is
a composite of recipes from cookbooks and from a Iranian Jewish family I
know.

* An excellent side dish is yoghurt, possibly flavored (like the Indian
raita) with one or more of: fresh chopped herbs (parsley, coriander,
mint), some salt, some spice (paprika, black pepper, black onion seed, or
coriander seed), olive oil and lemon juice. Even better than yoghurt as a
base is strained yoghurt, also called Lebany Spread or Lebanee, available
commercially in New England from Columbo or Eunuch (look in
Armenian/Arab/Greek stores).

* Basmati or Patna rice is a particularly flavorful and long-grained rice
from India or Pakistan. Any Indian store and many “natural foods” stores
carry it. It is well worth the premium price (about $1.10 a pound);
“Texmati” is apparently the same strain grown in Texas, but does not have
anything like the same taste. Inspect and clean it before using, there are
often unhusked grains and occasionally pebbles mixed in. Then rinse in two
changes of water and drain thoroughly. If you cannot get Basmati, use a
good-quality unconverted long-grain rice (Alma, Carolina, but NOT Uncle
Ben’s!).

* Red lentils are about half the diameter of ordinary brown lentils. Do
not substitute brown lentils, which will probably not cook fast enough. Red
lentils are available in Indian, Middle Eastern and some “natural foods”
stores. They often contain largish pebbles, so inspect them carefully.
Rinse to get rid of dust, and drain. Red lentils are also very good by
themselves, simply boiled with a few spices and served with butter.

* Sour cherries (in the Middle East, v/w + i + s/sh + n + e/a/ino: Greek
Vissino, Slavic and Turkish Vishnea, Arabic Wishna) are available fresh for
about one week a year. Most sour cherries go into cherry syrups, pies and
preserves. Canned sour cherries are quite good. You will usually find
them in the home pie-making section of your market, near the canned
blueberries and baker’s supplies, or with the canned fruits. There are
occasional stones. (That is, pits, not rocks!) Middle Eastern stores will
often have sour cherry preserves, which are too sweet for this recipe.

* Almost any stock or broth will work in this recipe. Chicken or lamb is
most appropriate, in the latter case, used rather dilute. This is one of
the few recipes where you can actually get away with canned chicken broth,
but watch the salt.

: Difficulty: easy to moderate.
: Time: 30-40 minutes.
: Precision: approximate measurement OK.

: Stavros Macrakis
: Aiken Computation Laboratory, Harvard
: macrakis@harvard.ARPA

: Copyright (C) 1986 USENET Community Trust

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Title: Chocolate-Gilded Danish Sugar Cones
Categories: Cookies, Chocolate
Yield: 16 servings

1/2 c Butter or margarine, 1 ts Vanilla
-softened 3 oz Bittersweet chocolate
1/2 c Sugar -OR
1/2 c All-purpose flour 1/2 c Semisweet chocolate chips
2 Egg whites

Preheat oven to 400’F. Generously grease 4 cookie sheets. Beat butter and
sugar in large bowl until light and fluffy. Blend in flour. In clean, dry
bowl, beat egg whites until frothy. Blend into butter mixture with vanilla.

Using measuring teaspoon, place 4 mounds of dough, 4″ apart, on each
prepared cookie sheet. Spread mounds with back of spoon dipped in water to
3″ diameter. Bake, 1 sheet at a time, 5-6 minutes or until edges are just
barely golden. (Do not overbake or cookies become crisp too quickly and are
difficult to shape.) Remove from oven and quickly loosen each cookie from
cookie sheet with thin spatula. Shape each into a cone; cones become firm
as they cool. (If cookies become too firm to shape, return to oven for a
few seconds to soften.)

Melt chocolate in small bowl over hot, not boiling, water. Stir until
smooth. When all cookies are baked and cooled, dip flared ends into melted
chocolate. Let stand until chocolate is set. If desired, serve cones by
standing them in a bowl. (Adding about 1″ of sugar to bottom of bowl may be
necessary to hold them upright.)

Makes 16 cookies

—–

Title: Hashbrown Cassarole
Categories: Easy, Pot luck, Vegetables, Casseroles
Yield: 2 servings

1/2 lb Southern Hash Browns (cubes)
1/8 c Soft butter
1/4 Cream of Chicken Soup
3 oz Chedder, grated
2 oz Sour cream
1/4 ts Salt
1/4 Onion, chopped
1/2 c Cornflakes, crushed
1/4 STICK butter

Line 13X9 pan with potatoes. Mix next 6 well. Spoon over potatoes.
Top with flakes. Use vegetable peeler to slice stick butter over the
top , covering as much as you can. Bake at 350 for 50 min. Really
need to use a bigger pan as it usually runs over, but this is the
size from the original recipe. This is very richer and creamy,
everyone loves it!

MMMMM

Achot (Garlicky Farmer’s Cheese with Walnuts)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Armenia Appetizers
Upload

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Cheese — farmer
3 tablespoons Walnuts — chopped fine
1/4 cup Yogurt — low-fat
1 tablespoon Dill — chopped fine
1 tablespoon Parsley — chopped fine
1 Garlic clove — minced
1/8 teaspoon Salt
Lettuce — boston
1/4 cup Walnuts — chopped coarsely
Pita — toasted triangles

Process the farmer’s cheese, finely chopped walnuts, and yogurt in a food
proces sor until smooth.

Transfer the cheese to a bowl and mix with herbs, garlic, and salt. Shape into
a ball, cover, and refrigerate for 4 hours.

Line a small serving platter with several lettuce leaves and carefully
transfer the cheese ball to the platter. Press the coarsely chopped walnuts
into the ball so they more or less cover it. Serve with the toasted pita
triangles.

[ Per serving (excluding pita triangles): 130 calories, 7 g. protein, 2.7 g.
ca rbohydrates, 10 g. fat, 15.8 mg. cholesterol, 279 mg. sodium. Calories from
fat:
66% ] MM and upload by DonW1948@aol.com / PTTRC

– – – – – – – – – – – – – – – – – –

LEMON YOGURT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*INGREDIENTS*
2 c Flour, white, unbleached
1 t Baking powder
1 t Baking soda
1/2 ts Salt
2 Eggs, lightly beaten
1 1/4 c Yogurt
1/4 c Butter, unsalted, melted and
-cooled
1/4 c Sugar
2 tb Honey
1 tb Lemon zest, grated
*** LEMON SYRUP ***
1/3 c Lemon juice, fresh
1/3 c Sugar

Calories per serving: Number of
Servings: 12 Fat grams per serving:
: Approx. Cook Time: 20min Cholesterol per
serving: Marks:

*DIRECTIONS*

Preheat oven to 375 degrees F. Sift together flour,
baking powder, baking soda and salt. In a seperate
bowl, whisk together eggs, yogurt, butter, 1/4 cup
sugar, honey and lemon zest. Add the flour mixture and
fold until just combined. Spoon into buttered muffin
tins and bake for 15 to 20 minutes. While the muffins
are baking, mix lemon juice, 1/3 cup sugar and 3
Tablespoons water. When the muffins are done, remove
them from the oven and pierce the top of each one
several times with a fork. Brush the syrup over the
top of each one. Let the muffins cool in the tins for
three minutes, then cool on a rack. Makes 12 muffins.

– – – – – – – – – – – – – – – – – –

Warm Vegetable Salad

Recipe By : Birgitt Lopez via So. Living 7/95
Serving Size : 12 Preparation Time :0:30
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb carrots — scraped and cubed
1 cup water
1/2 lb yellow squash — sliced
1/2 lb zucchini — sliced
1/4 cup olive oil
1 clove garlic — minced
2 1/2 tablespoons fresh basil — chopped
1/2 teaspoon salt
1/2 teaspoon pepper — freshly ground
1/8 teaspoon sugar
2 tablespoons red wine vinegar
1 pint cherry tomatoes (small)
Lettuce leaves

Combine carrots and water in large saucepan. Bring to a boil; cover and cook
5 min. Add yellow squash and zucchini; re-cover and cook 3 min or until
vegetable are crisp-tender. Drain and keep warm.
Combine olive oil and next five ingredients in a small saucepan; cook over
low heat 4 min. Stir in vinegar.

Pour olive oil mixture over vegetables; add cherry tomoatoes and toss gently.
Serve immediately.

– – – – – – – – – – – – – – – – – –

HIGHLAND FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion, finely chopped
3 ts Butter
8 fl Milk
1 lb Grated Scottish or mature
-Cheddar cheese
3 ts Cornflour
4 tb Whiskey
Cubes of rye and onion
-bread, to serve

Method:

Put onion and butter into a saucepan and cook over a
gentle heat until soft. Add milk and heat until
bubbling. Gradually stir in cheese and continue to
cook until melted, stirring frequently. In a small
bowl, blend cornflour smoothly with whiskey then stir
into cheese mixture and cook 2-3 minutes until
thickened, stirring frequently. Pour into the fondue
pot and serve with cubes of rye and onion bread.

(Serves 4-6)

– – – – – – – – – – – – – – – – – –

Title: TUNA PILAF
Categories: Fish, Vegetables, Diabetic
Yield: 8 servings

2 Green onions, chopped
1 ts Reduced-calorie margarine,
-melted
2 1/2 c Water
1 c Long-grain rice, uncooked
1 pk (10 oz.) frozen mixed
-Oriental vegetables, thawed
1 cn (10 oz.) tuna in water,
-drained and broken into
-chunks
1 tb Reduced-sodium soy sauce

Saute’ onions in margarine in a large saucepan
until onions are tender.
Add water; bring to a boil. Stir in rice; cover,
reduce heat, and simmer 20 to 25 minutes or until rice
is tender and liquid is absorbed.
Add mixed vegetabes. Cook over low heat 5 minutes
or until vegetables are tender.
Add tuna and soy sauce; stir. Serve warm. Yield:
8 servings.

Nutritional information per 1/2 cup serving:
calories – 275, protein – 14 gm., fat – 1 gm.,
carbohydrates – 18 gm., cholesterol – 13 mg., sodium –
454 mg., fiber – 2 gm. Diabetic Food Exchanges:
Starch – 1, Lean Meat – 1, Vegetable – 1.

FROM: The Complete Step-by-Step Diabetic Cookbook,
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

—–

Title: JEZEBEL’S SAUCE
Categories: Sauces
Yield: 1 servings

1 ea Jar, pineapple preserves
1 ea Jar, apple jelly
1 ea Bottle fresh horseradish
1 ea Can, Coleman’s mustard (dry)
Salt and pepper to taste

Mix all ingreds. in elec. mixer. This is
particularly good with ham and it keeps indefinitely
in the ‘fridge. Serve also over cream cheese with
crackers or bagels.

—–