* Exported from MasterCook *
Caribbean Stewed Chicken Recipe By : Choice Cooking, Canadian Diabetes Asso.
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Healthwise
Main Dishes Onions
Poultry Tomatoes
Volume 1, Oct. '98 Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 pounds chicken pieces
1 large onion -- chopped
1 large tomato -- coarsely chopped
2 tablespoons fresh lime juice -- or lemon juice
1 tablespoon fresh parsley -- chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
3 cups water
1/2 teaspoon salt -- optional
1/4 teaspoon fresh ground black pepper
1 tablespoon margarine
2 tablespoons flour
1/4 teaspoon nutmeg Remove skin and all visible fat from chicken pieces. Place chicken, onion,
tomato, lime juice, parsley, thyme, rosemary, ginger and cinnamon in a
glass bowl; cover and let stand in refrigerator 2 hour to marinate. Transfer to a Dutch oven or stewing pot; add water, salt (optional),
and pepper. Cover, bring to a boil; reduce heat and simmer 1-1/2 hours
or until tender (start checking after 1 hour). Melt margarine in a small saucepan; stir in flour and nutmeg until blended.
Remove and strain 1-1/2 cups liquid from stew and add to flour mixture;
stir-cook about 2 minutes until thickened. Place chicken pieces on a warm
platter; serve with sauce. (Strain remaining liquid from stew for later use). NOTES : WW Exchange Per Serving:
3 protein and 1/2 fat choice 2 g carbohydrate, 21 g protein, 11 g fat 191
calories Source: Choice Cooking, Canadian Diabetes Association
This recipe can be used interchangeably by the
Weight Watchers Dieter and a person on a diabetic diet.
Posted on FareShare 10-98 by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cattleman's Spread Recipe By : Carol Troyer via Taste of Home June/July '97
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Beef
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup chopped pecans
2 tablespoons butter or margarine
2 packages cream cheese, 8 ozs -- softened
1 cup sour cream
1/2 teaspoon garlic powder
2 packages dried beef, 2 1/2 ozs -- chopped
4 teaspoons diced onion
crackers and bread sticks In a skillet saute pecans in butter til golden; set aside. In a
mixing bowl beat cream cheese til smooth. Add sour cream and garlic
powder, mix well. Stir in beef and onion. Spread into greased 8"
square baking dish. Top with the pecans. Bake uncovered at 350@ for
20 mins or til heated thru. Serve with crackers and bread sticks. Yield: 3 1/2 cups NOTES : Formatted for MasterCook by Cairn Rodrigues
Contributed to FareShare 10-9-98 by cairnann@yahoo.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cha Gio-Art of Asian Cooking Recipe By : "Art of Asian Cooking" by Bruce Cost
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Crab
Dim Sum Ethnic
Pork Seafood
Shrimp Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 Tb tree ear mushrooms
1 c Soaked, roughly chopped
bean thread noodles
1 lb Ground pork
1/2 lb Chopped shrimp or crab meat
1 Tb fish sauce
1 t salt & pepper(white)
2 Garlic cloves, chopped
1/4 c chopped red onion & chives
8 Rounds Rice paper
Beer
Mint, basil & coriander leaves
Lettuce leaves
Cucumber slices
-----DIPPING SAUCE-----
1/4 c Minced garlic
1/2 c Fish sauce
1/3 c Lime juice
1 tb Sugar
1 t Sa-te oil Soak tree ears, set aside bean thread noodles. Chop pork to a finer
consistency, put it in a bowl and add shrimp or crab, fish sauce,
salt, pepper, garlic, onions and chives. Drain and dry the tree ears
and add them. Add the bean thread noodles and blend thoroughly
kneading with the hands. Brush the rice paper on each side with the beer and set aside. Cover with a cloth as you work. They take a minute or two to soften. Put a heaping spoonful of the filling across the bottom third of the
rice skin. Tuck away from you twice. Fold the sides over, then
continue to roll. Seal with beaten egg and cornstarch. Fry in oil
heated to about 350F until golden. Serve with lettuce leaves,
garnishes and dip sauce. This is from the "Art of Asian Cooking" by Bruce Cost. I was
fortunate to have taken classes from him in Berkeley. Posted by Stephen Ceideberg; April 14 1991.
Posted to Fareshare 10/98 by J.Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cherry Burritos Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cherries Desserts
Eat-Lf Mailing List Fruit
Vegetarian Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Method
6 flour tortillas -- (6-inch)
1 pkg. sugar free vanilla cook and serve pudding
-- (4 serving )
mix
3/4 cup water
1 1/2 cups cherries -- no sugar added
(frozen -- fresh or canned)
2 drops red food coloring -- (2 to 3)
1/2 teaspoon almond extract
1 teaspoon cinnamon
1 tablespoon powdered sugar Preheat oven to 350 F. In medium pan combine pudding mix, water & cherries. Cook over medium heat until thick. Add red food coloring and almond
extract. Mix well to combine. Remove from heat. Spray a large cooky sheet or jelly roll pan with butter flavored cooking
spray. Evenly divide cherry filling and placed in center of each tortilla.
Fold one edge over filling; roll tightly to opposite side. Place seam side
down on cooky sheet. Spray top of each with the butter spray. Sprinkle with cinnamon. Bake 10-12
mins. Quickly respray with butter spray after baking 5 mins. Remove from
oven and dust with confectioners powdered sugar. Good served hot or cold. Each serving equals: 126 calories, 2 gm. fat, 3 gm. protein, 25 gm. carbo,
224 mg. sodium Diabetic: 1 starch, 1/2 fruit >From: "William & Evelyn Hall"
Posted on FareShare 10-98 by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cherry Coconut Munchies Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cherries Coconut
Cookies Desserts
Diabetic And Special Diets Nuts
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 egg whites
1 cup confectioners' sugar -- sifted
1 cup ground almonds
1 cup unsweetened coconut flakes -- dried, generous
almond extract -- a few crops
1/3 cup candied cherries -- finely chopped Line two baking sheets with parchment. Place egg whites in a bowl and beat
until stiff. Fold in the confectioners' sugar then fold in the almonds, coconut and
almond extract to form a sticky dough. Fold in the chopped cherries.
OVEN 300F. Place heaping teaspoons of the mixture on the prepared sheets.
YIELD: 20 COOKIES. Bake for 25 minutes, until pale golden. cool on the
sheets for a few minutes, transfer to a wire rack until completely cool.
Store in airtight containers for up to a week. VARIATIONS: *Ground hazelnuts in place of almonds and omit the almond
extract. May substitute vanilla extract. *Drizzle 1 to 2 ounces melted
chocolate over the cold cookies and allow to set before serving.
Sources: GLUTEN-FREE COOKBOOK, by Anne Sheasby (1998: Lorenz). From desk
of Pat Hanneman (kitpath@earthlink.net) to FareShare 10/98. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chicken Barley Soup Recipe By : Choice Cooking ( Elizabeth Rodier)
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Eat-Lf Mailing List
Grains Healthwise
Onions Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 pounds Chicken -- cut in pieces
1/2 cup barley
9 cups Water
2 tablespoons Lemon Juice
3 stalks celery -- with leaves
1 small Onion
1/2 cup Chopped onion
1/2 cup carrot -- finely chopped
1/2 cup fresh parsley -- finely chopped
1 tablespoon Salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon Celery seed
1 1/2 cups green beans -- fresh; cut Place chicken, water, leaves from celery and small onion in a large
saucepan. (Reserve celery stalks.) Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours
until chicken is tender. Remove chicken. Strain broth into bowl;
chill until fat sets on top. Remove fat. Remove skin and bones from chicken, discard. Cut chicken into
bite-sized pieces, set aside. (My note: if you want less than 8
servings, freeze extra broth and chicken separately in meal-sized
portions.) Return broth to saucepan. Chop reserved celery stalks, add to broth
with chopped onion, carrot, parsley, barley, lemon juice, seasonings.
Cover and simmer 20 min. Add fresh green beans and chicken; continue cooking 15 min or until
beans are tender. Each serving 1 1/2 cup.
11 g carbohydrate, 14 g protein 5 g fat, 145 calories 2 Protein
Choices, 1 fruit & veg. choice Source: Choice Cooking c. 1986 Canadian Diabetes Association Shared
by Elizabeth Rodier, tested Sept 93 with substitutions. From the
files of Al Rice, North PoleAlaska, Feb 1994 Posted on FareShare 10-98 by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chicken Breast And Almond Soup Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Nuts
Soups Wine
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 Cup blanched almonds
2 Tbs butter or margarine
1 Medium onion -- chopped
4 Chicken Breast Halves -- Boned And Skinned
2 Quarts chicken stock OR
canned chicken broth
Salt and freshly ground black pepper -- to taste
1 Pinch nutmeg
1/4 Tsp ground cumin seed
1/4 Tsp cayenne pepper -- (or to taste)
1/4 Cup dry sherry -- (optional)
1 Tb chopped parsley Cook the chicken breasts by simmering them in the chicken stock for 10 to
15 minutes. Remove them and set them aside. Saute the almonds in the butter
over moderate heat until golden. Place the almonds, onion, and one of the
chicken breasts in an electric blender or food processor, along with a
little of the stock, and blend until pureed. Add this mixture to the
remaining stock, along with the nutmeg, cumin, and cayenne. Add the second
chicken breast, cut into small pieces, and heat over moderate heat,
stirring occasionally. Add the optional sherry just prior to serving. Taste
and adjust the seasoning. Garnish with the chopped parsley. Serves 6.
Posted on FareShare 10-98 by Cathy Crane - - - - - - - - - - - - - - - - - -
.
* Exported from MasterCook *
Chicken Cabbage Stir Fry Recipe By : Article from Unknown Magazine
Serving Size : 2 Preparation Time :0:00
Categories : Apples Beer
Cabbage Chicken
Main Dishes Stuffing
Volume 1, Oct. '98 Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 whole boneless skinless chicken breast -- cut in strips
1/3 cup bottled teriyaki sauce
1/4 cup dry sherry
2 tablespoons vinegar
1 tablespoon oil
1 tsp. ginger root -- grated (1 to 2)
3 cups red or green cabbage -- coarsely shredded
1 1/2 cups broccoli flowerets
1 apple, peeled -- cored/chopped (2/3c)
1 tablespoon oil Marinate chicken breast strips in teriyaki sauce for 30 minutes at room
temperature. In a wok, combine sherry, vinegar, oil and ginger root. Add
cabbage. Bring to a boil. Reduce heat and cook, covered for 4 minutes. Add
broccoli and apple. Cook, covered for 3 minutes more. With slotted spoon,
remove cabbage mixture to plates. Discard liquid in wok. Drain chicken.
Heat oil in wok, Stir Fry chicken for 3-4 minutes. Place over cabbage
mixture. MC formatting and posted on FareShare 10-7-98 by bobbi744@acd.net ICQ#2099532
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