* Exported from MasterCook * Simply Great Grilled Chicken Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Grill/Outdoor Cooking
Main Dishes Volume 1, Oct. '98
Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 cup lite soy sauce
1/4 cup dry sherry
1 tablespoon canola oil
2 garlic cloves -- minced
1 teaspoon minced ginger
1/4 teaspoon nutmeg
fresh ground pepper -- to taste
1 1/2 pounds boneless skinless chicken breasts
-- 3 - 4 oz. servings You'll never find more moist grilled chicken! Combine all marinade
ingredients. Pour half the mixture over the chicken and set in the
refrigerator to marinate for at least 2 hours or up to 24 hours. Save the
remaining mixture for basting. Prepare an outside grill with an oiled rack set 4 inches above the heat
source. On a gas grill, set the heat to high. Grill the chicken breasts
for 3 to 4 minutes on each side, turning once and basting with extra
marinade, until the chicken is cooked through. Exchanges: Very Lean Meat Exchange -- 4 Fat
Exchange -- 1/2 Calories -- 164
Calories from Fat -- 42 Total Fat -- 5g Saturated
Fat -- 1g Cholesterol --
69mg Sodium -- 665mg Carbohydrate -- 2g Dietary
Fiber -- 0g Sugars -- 2g
Protein -- 25g
Recipe for Monday, 5/11/98
With summer approaching, it's time to get the outside grill going again.
This week's recipes are an array of grilled delights from the Flavorful
Seasons Cookbook that will keep your family and friends begging for those
summer barbecues. You can order a copy of this and many other cookbooks from our online
bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Copyright © 1998 American Diabetes Association MC formatted using MC Buster 2.0f & SNT on 5/16/98 by Barb at PK
Posted on FareShare by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Singapore Noodles Recipe By : The Straits Cafe Virtual Restaurant
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Main Dishes
Onions Pasta/Noodles
Peas/Pea Pods Sauces
Seafood Shrimp
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 pound Rice vermicelli
***SAUCE***
1/2 cup chicken stock
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon rice wine
2 teaspoons corn starch
******
1/2 pound raw shrimp -- peeled, deveined
1 tablespoon peanut oil
3 cloves garlic -- finely chopped
1 tablespoon ginger root -- minced
3 spring onions -- finely chopped
1 tablespoon curry powder
1 onion -- cut in eighths
1 carrot -- grated
1 red pepper -- thinly sliced
2 teaspoons crushed red pepper
1/4 cup bean sprouts -- washed, trimmed
1/2 cup snow peas -- trimmed Soak the rice vermicelli in hot water for 20 minutes, until softened.
Drain and set aside. Combine the sauce ingredients (chicken stock,
oyster sauce, soy sauce, sugar, sesame oil, rice wine & corn starch)
together in a small bowl. Mix well, then set aside. Heat wok over high heat. When hot, add the peanut oil and swirl to
cover bottom. Stir-fry the garlic, ginger and spring onions until
fragrant-- about 30 seconds. Add the curry powder; cook until fragrant,
about 10 seconds. Next add the onion wedges, grated carrot, sliced 3
Garlic cloves, finely chopped red pepper and crushed red pepper.
Stir-fry for 3-4 minutes, until the onions become translucent. Add the shrimp. Pour in the sauce and bring to a boil. Stir-fry for
about 1-1/2 minutes, until shrimp have turned opaque and pink. Add the
bean sprouts, snow peas and vermicelli. Toss to combine with the other
wok ingredients. Continue cooking on high for about 2 minutes,
occasionally tossing the ingredients, until everything is heated
through. Either serve the noodles on one large platter or divide into individual
portions. Serve immediately. Recipe from http://www.thestraitscafe.com
Formatted and Posted to Fareshare 10/98 by J.Pellegrino - - - - - - - - - - - - - - - - - - NOTES : "Singapore noodles" exist in the same universe as do English
muffins and Danish pastries-- foods named in honor of countries
but that are unknown to citizens of those respective countries. Outside Singapore, though, this tasty concoction is well-known and
is said to be illustrative of the nation's multi-cultural traditions.
There are Chinese, Malay and Indian culinary influences all served to
you on one plate!
* Exported from MasterCook * Sloppy Tomato Goulash Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes Pasta/Noodles
Side Dishes Tomatoes
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 Can Stewed Tomatoes -- (14 1/2 oz.)
1 tsp. Garlic and Herbs (this is a packaged
seasoning.
1 tsp. Italian Seasoning
4 cups Spaghetti sauce
2 Tablespoons Olive Oil
1/4 cup water
1 package Shells or elbow macaroni Cook the shells according the package direction. Take the canned Tomatoes and put in a large sauce pan and bring to a boil.
While they are warming up, crush them. Mash them against the bottom of
the pan so there are no large chunks of tomato. When it reaches boiling,
boil for a few minutes, 2 or 3 while you adding the spices, and the rest of
the ingredients. Bring to a boil, Pour over the drained macaroni and
serve. Has a nice blend of tomatoes and spices. Note-- I use heaping
teaspoons of the two spices (actually I just dump them in until it looks
good), But, if you like a blander dish just use one level teaspoon. But
the spices really help make this dish. It has a lot of flavor. Posted on FareShare 10-7-98 by AcaGordie <gordon@acanet.com.mx> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Smoked-Salmon Cream Sauce Recipe By : the California Culinary Academy
Serving Size : 3 Preparation Time :0:15
Categories : Cream Cheese Fish
Pasta/Noodles Peas/Pea Pods
Sauces Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 ounces cream cheese
1 cup milk
1/4 pound sliced smoked salmon -- cut into 1/4" pieces
1/2 cup cooked fresh peas
1 large green onion, including green tops -- finely sliced
2 teaspoons lemon juice
1 teaspoon fresh dill -- finely chopped
1/3 cup Parmesan cheese -- freshly grated 1. In a medium saucepan combine cream cheese and milk. Heat, stirring,
until mixture is smooth. 2. Stir in smoked salmon, peas, onion, lemon juice, and dill. Cook to
heat through. 3. Remove pan from heat. Stir in cheese. Use immediately or cool to room
temperature and refrigerate or freeze (see Time saver Tip). 4. To serve: Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen spinach
fettucine, or 8 ounces dried, following package directions. Drain. Toss
sauce with pasta. Makes 2 cups (3 main dish or 6 appetizer servings). * Time saver Tip: Sauce can be made up to 6 hours ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon into a freezer
container, cover, label, and freeze at 0 degrees F up to 1 month. To serve,
defrost sauce 15 to 20 minutes in microwave oven on Defrost setting,
stirring several times, or thaw in refrigerator 8 to 24 hours.
Gently warm sauce in a saucepan or microwave oven on 50% power until warmed
through, 3 to 5 minutes, whisking frequently and vigorously to bring sauce
to a creamy consistency. Serve on cooked pasta. Posted on FareShare 10-98 by Cairn Rodrigues - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sour Cream Spice Cake Recipe By : Diabetic Dessert Cookbook (Nancy O'brion)
Serving Size : 18 Preparation Time :0:00
Categories : Appetizers Cakes
Desserts Eat-Lf Mailing List
Fruit Healthwise
Vegetarian Volume 1, Oct. '98
Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/3 cup margarine
3 tablespoons brown sugar -- Granulated
2 Eggs -- or equiv sub
2 teaspoons cinnamon
1 teaspoon Ground cloves
1 teaspoon Nutmeg
2 cups flour -- sifted
1 teaspoon Baking powder
1 1/4 teaspoons Baking soda
1/2 teaspoon Salt
1/2 cup Water
1 cup Sour cream
1/2 cup Raisins
1/4 cup walnuts -- chopped Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together
the margarine and sugar replacement. Add eggs and beat well. Beat in the
cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and
salt. Sift into the creamed mixture alternately with the water. Stir in the
sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35
minutes. Let cool. Recipe yields 18 servings @ 124 calories per serving Exchanges: 1 1/2 bread 1 fat - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Soy Sesame Sauce -Leysath Recipe By : Scott Leysath, Home and Garden TV's Sporting Chef
Serving Size : 4 Preparation Time :0:00
Categories : New Sauces
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon hoisin
OR other sweet-spicy sauce
1 tablespoon pickled ginger
OR minced fresh peeled ginger
1 tablespoon sesame seeds
1 tablespoon brown sugar Combine all ingredients in skillet, bring to a boil and cook until liquid
is reduced by one-third. ARCHIVES: Article by Ann Burger, Charleston.net 28-0ct-98. Desktop of Pat
Hanneman (kitpath@earthlink.net). FareShare Gazette 10/28/98. Notes: The term "reduce" means to boil the liquid rapidly until the total
volume is reduced by evaporation. Sauces work with just about any
dark-fleshed game, include waterfowl and antlered animals, Leysath says. - - - - - - - - - - - - - - - - - - | 
