Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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Contents Disk 361

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).



AFRICAN GROUNDNUT STEW
APPLE CUSTARD PIE
ASPARAGUS AND WHITE BEANS diabetic
BEEF CASSOULET
BEETS DIJON diabetic
BOK CHOY WITH MIRIN STIR FRY diabetic
BOUNTIFUL BEAN SOUP MIX
BRAISED CELERY WITH BUTTER
CARROT PUDDING diabetic
CHEESY APPLE BACON STRATA
CHERRY CHOCOLATE PIE
CHICKEN BREASTS STUFFED
CURRIED TURKEY AND RED GARNET YAM HA
ELLAS CHICKEN HASH
EMERILS MALASADAS
EPICURE CURRY TURKEY SALAD
FIG LIME CHUTNEY
FLAVOR INFUSED HONEY
FRUIT PILAF diabetic
FRUITY CRANBERRY SANGRIA
FUDGE CRACKLES
GEORGIA STYLE COUNTRY CAPTAIN CHICKEN diabetic
GINGERBREAD MUFFINS
GLAZED BAKED PAPAYA
GOLDEN CURRANT PILAF WITH CINNAMON diabetic
GREEK CHICKPEA SALAD diabetic
HEARTY YUKON STEW diabetic
HOT BUTTERED RUM
INDIAN SPICED CAULIFLOWER AND POTATO
ITALIAN BRAISED CELERY TOMATO AND
MAPLE GLAZED PEAMEAL BACK BACON ROAS
MASHED POTATO LEEK SOUP
MOOSES BEEF BRISKET HASH
NEW ENGLAND STYLE CORN CHOWDER
NEW POTATOES WITH diabetic
NO BAKE FRUITCAKE
PARTY DIPS
PARTY STUFF
QUICK BEET SALAD
RED SNAPPER BAKED WITH CILANTRO diabetic
RUSSIAN HONEY AND DRIED FRUIT BREAD.
SALMON HASH
SAUTÉED CAULIFLOWER
SPINACH SOUP
SQUASH DINNER ROLLS diabetic
SWEET POTATOES WITH LEMON diabetic
TEMPEH STEAK WITH RED AND GREEN STIR diabetic
TEX MEX SWEET CORN diabetic
THAI STIR-FRY diabetic
TROPICAL FRUIT SALAD diabetic
TURKEY CUTLETS CREOLE diabetic
TURKEY DIVAN diabetic
TURKEY GUISO A LA TEX MEX
TURKEY HASH WITH FONDUTA SAUCE
TURKEY LOAF diabetic
TURKEY WILD RICE STEW diabetic
TWICE BAKED POTATOES diabetic
VEGETABLE FRIED RICE diabetic
WHITE BREAD
WHITE TURKEY CHILI
WILD RICE SOUFFLÉ
WILTED SPINACH SALAD diabetic
YOGURT DILL DRESSING diabetic

AFRICAN GROUNDNUT STEW
When the African-American festival of Kwanzaa was first envisioned, it coincided with Hanukkah, Christmas, and the Winter Solstice, which all honor light coming out of darkness.

This colorful, spicy stew is a sure-fire way to bring a little warmth and light to your family's table. It includes peanuts, called groundnuts in Africa, as well as winter squash and black-eyed peas, which are often eaten around the New Year for good luck. Served with rice as a natural accompaniment, African Groundnut Stew is a delicious and meaningful way to celebrate the rich heritage of African people.

1 tablespoon olive oil
1 medium-size yellow onion, diced
2 garlic cloves, minced
1 or 2 hot or minced chilies, to your taste, seeded and chopped
1 1/2 teaspoons peeled and grated fresh ginger
1/2 tablespoon light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 1/2 pounds winter squash, such as butternut or Buttercup, seeded, peeled, and cut into bite-size cubes (about 3 1/2 cups)
1 1/2 cups water
1/4 cup creamy natural peanut butter
Salt and freshly-ground black pepper
1 1/2 cups cooled black-eyed peas or one 15-ounce can (see Note), drained and rinsed
1/2 cup chopped unsalted roasted peanuts

1. Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes. Stir in the garlic, chilies, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute. Add the squash and stir to coat with the spices. Add 1 1/4 cup of the water and salt and pepper to taste. Bring to a boil, then reduce the heat to low.

2. Put the peanut butter in a small bowl and slowly add the remaining 1/4 cup water, stirring until smooth.

3 Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes. Allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through. Before serving, taste to adjust the seasonings. Serves 6

Helpful Hints:
Note: Many people feel frozen black-eyed peas are preferable to canned because they have a fresher flavor. I've used both with good results, and usually it is availability that determines which one I use (dried is another option, if you have the time).

APPLE CUSTARD PIE
SERVES: 8

2 eggs, beaten
1 cup sour cream
2 1/2 tablespoons all-purpose flour
1/2 cup sugar
1 teaspoon vanilla extract
3 cups peeled, cored and sliced
Golden Delicious or Granny Smith apples (about 2 medium)

In a large bowl, combine eggs, sour cream, flour, sugar and vanilla. Stir in apples and pour into pie crust. In a small bowl, combine topping ingredients and sprinkle on top of pie. Bake at 375 degrees for 45 minutes.

ASPARAGUS AND WHITE BEANS, ITALIAN-STYLE
Serves: 8
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1 pound asparagus, cut into 2-inch pieces
2 teaspoons minced garlic
2-3 teaspoons olive oil
1 can (15 ounces) cannelloni or Great Northern, beans, rinsed, drained
1 teaspoon dried rosemary leaves or Italian seasoning
1 cup canned reduced-sodium vegetable broth
Salt and pepper, to taste
8 ounces linguine or thin spaghetti, cooked, warm
1/4-1/2 cup (1-2 ounces) shredded Parmesan cheese

Sauté asparagus and garlic in oil in large skillet until crisp-tender, 3 to 4 minutes. Stir in remaining ingredients, except salt, pepper, linguine, and cheese; heat to boiling; reduce heat and simmer rapidly until mixture has thickened, 3 to 5 minutes. Season to taste with salt and pepper. Toss vegetable mixture with pasta; sprinkle with cheese.

BEEF CASSOULET
MAKES: 4 servings

1 1/4 pounds boneless beef top sirloin steak, cut 3/4-inch thick
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons olive oil
2 medium carrots, cut into 1/4-inch- thick slices
2 small onions, each cut lengthwise into 8 wedges
8 ounces cremini or button mushrooms, quartered
1/4 cup dry white wine
1 (16-ounce) can small white beans, rinsed, drained
1 (14 1/2-ounce) can diced tomatoes with garlic and onion, undrained

Cut steak into 3/4-inch pieces.

In large nonstick skillet, heat 1 tablespoon oil over medium-high heat until hot. Stir-fry beef in two batches, one to two minutes each, or until outside is no longer pink. Remove from skillet. Season with salt and pepper.

In same skillet, heat 1 1/2 teaspoons oil over medium heat until hot. Add carrots and onions. Stir-fry five minutes or until crisp-tender.

Stir in mushrooms and wine. Continue stir-frying five minutes.
Stir in beans and tomatoes. Continue cooking three minutes.
Return beef to skillet. Cook two minutes or until just heated through.

BEETS DIJON
Serves: 4
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

Butter-flavored vegetable cooking spray
1/3 cup finely chopped onion
2 cloves garlic, minced
1/3 cup fat-free sour cream
2 tablespoons Dijon-style mustard
2-3 teaspoons lemon juice
Salt and white pepper, to taste
1-1/2 pounds beets, cooked, peeled, cubed or sliced, warm
Minced parsley, as garnish

Spray small saucepan with cooking spray; heat over medium heat until hot. Sauté onion and garlic until tender, 3 to 4 minutes. Stir in sour cream, mustard, and lemon juice; heat over low heat until hot. Season to taste with salt and white pepper. Spoon sour cream mixture over beets; stir gently. Sprinkle with parsley.

BOK CHOY WITH MIRIN STIR-FRY
Yield: Makes 3 cups (4 servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

1 small head bok choy (1 pound)
1-1/2 teaspoons dark-roasted sesame oil
1-1/2 teaspoons peanut, canola, or corn oil
2 tablespoons light soy sauce
2 tablespoons mirin (sweet rice wine)

Slice the large green leaves of the bok choy into thin strips; set aside. Slice the white ribs of the boy choy 1/2 inch thick.

Prepare a large skillet or wok with non-stick pan spray. Heat both oils in the skillet over medium-high heat; add the white bok choy ribs and stir-fry until crisp-tender, 2 to 3 minutes. Add the green leaves; stir-fry 1 minute more.

Add the soy sauce and mirin; stir-fry about 1 minute. Serve immediately with the juices from the skillet.

BOUNTIFUL BEAN SOUP MIX
SERVES: 8

Mix ingredients:
1 pound dried red kidney beans
1 pound dried black beans
1 pound dried cow peas
1 pound dried chick peas
1 pound dried baby lima beans
1 pound red lentils
1 pound brown lentils
1 pound dried yellow split peas
1 pound dried green split peas
1 pound dried pinto beans

In a large bowl, combine all beans, peas and lentils until thoroughly mixed. Place in pint jars or bottles, seal and label.

Include the following instructions for bean soup:

In 4-quart saucepan, heat 1 quart water and 2 cups beans soup mix to boiling over high heat. Boil two minutes. Cover pan, remove from heat, let beans soak one hour.

Drain beans through large strainer. Wash saucepan and fry 1/4 pound sliced bacon, chopped, over medium heat until crisp. Discard all but about 2 tablespoons fat.

Add one carrot, peeled and chopped, and one clove garlic, finely chopped. Cook over medium-low heat until vegetables are soft.

Add 6 cups water and one bay leaf. Add drained bean mixture. Cover pan and heat to boiling over high heat. Reduce heat to low and simmer 1 1/2 hours. Add salt and pepper to taste. Remove bay leaf before serving.

Makes 8 cups of soup.

BRAISED CELERY WITH BUTTER
SHALLOTS AND PARSLEY
Makes 4 side-dish servings

1 pound celery, with leaves
2 tablespoons unsalted butter
2 small shallots, minced
1 cup fat-free chicken broth or vegetable broth
1 to 2 tablespoons minced fresh parsley
Salt and freshly ground pepper

Mince the celery leaves and set aside. Trim and discard any tough portions from the bottom and top of each stalk. Peel stringy fibers. Cut stalks into 2-inch pieces. You should have about 4 cups.

Melt the butter over medium-high heat in a large skillet. When the foaming subsides, add the shallots and sauté until golden, about 2 minutes. Add the celery and cook until slightly softened, about 5 minutes. Add the broth, bring to a boil, reduce the heat, cover the pan and simmer until celery is tender, about 20 minutes. Stir once or twice during cooking time.

Remove the cover, raise the heat and simmer briskly until the liquid in the pan reduces to a glaze, about 8 to 10 minutes. Stir in the celery leaves, parsley, and salt and pepper to taste. Serve immediately.
-- Adapted from "Vegetables Every Day" by Jack Bishop

CARROT PUDDING
Yield: 8 servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

2 pounds carrots, cooked, mashed
1/2 cup sugar
1-1/2 tablespoons margarine, melted
1/2 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup (2 ounces) shredded fat-free Cheddar cheese
4 egg whites, beaten to stiff peaks
1/4 cup sliced almonds, optional

Mix carrots, sugar, and margarine in medium bowl; mix in combined flour, baking powder, cinnamon, and salt. Mix in raisins and cheese; fold in beaten egg whites. Spoon mixture into 8-inch square baking pan; sprinkle with almonds.

CHEESY APPLE BACON STRATA

3 tablespoons butter or margarine
3 medium Granny Smith apples -- peeled and coarsely chopped (3 cups)
3 tablespoons packed brown sugar
4 cups cubed firm bread (7 slices)
1 pound bacon -- crisply cooked and coarsely chopped
2 cups shredded sharp Cheddar cheese (8 ounces)
2 1/2 cups milk
1 teaspoon ground mustard (dry)
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
5 eggs

Grease 2-quart casserole. Melt butter in 10-inch skillet over medium heat. Cook apples in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in brown sugar; reduce heat to low. Cook 5 to 6 minutes, stirring occasionally, until apples are tender.

Layer half each of the bread, bacon, apples and cheese in casserole. Repeat with remaining bread, bacon, apples and cheese.

Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.

Heat oven to 350 F. Bake uncovered 40 to 45 minutes or until knife inserted
in center comes out clean. Let stand 10 minutes before serving.

CHERRY CHOCOLATE PIE
Yield: Makes 1 pie; serves 8
1 prepared 9-inch pie shell, baked

Cherry Topping Ingredients:

1-3/4 cups thawed frozen pitted tart cherries (1/2 or a 1-pound bag)
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract

Chocolate Filling Ingredients:

6 ounces soft fat-free cream cheese
1/2 cup semisweet chocolate chips
3 tablespoons fat-free milk

For the topping, combine the cherries, sugar, 1/4 cup water, and the cornstarch in a medium saucepan. Stir well to dissolve the cornstarch. Cook over medium heat, stirring often, until the sauce is thickened and clear. Add the almond extract and stir to blend. Refrigerate the sauce to chill and firm.

For the filling, combine the cream cheese and chocolate chips in a small pan or in the top of a double boiler. Cook over very low heat, stirring constantly, until the chips are melted; add the milk and stir until the mixture is smooth.

Pour the chocolate filling into the baked pie crust. Let cool at least 10 minutes, or until the pudding sets. Gently spread the cooled cherry topping over the chocolate layer. Chill the pie at least 2 hours before serving. At serving time, cut into 8 equal pieces.






CHICKEN BREASTS STUFFED
WITH BASIL WALNUT BUTTER
Serves 4

3/4 cup toasted walnuts
2 cups basil leaves, gently packed
1 clove garlic, peeled and finely chopped
Grated zest of 1 lemon
6 tablespoons ( 3/4 stick) unsalted butter, softened, divided use
3/4 teaspoon salt
4 large boneless skinless chicken breasts, about 1 1/2 to 2 pounds
Additional salt and freshly ground black pepper

To make basil walnut butter: Finely chop walnuts and basil leaves. Place walnuts, basil, garlic, lemon zest, 5 tablespoons of butter and salt in bowl of an electric mixer. Using paddle attachment, mix on medium-high until butter is smooth.

To prepare chicken: Using a sharp thin-bladed knife, cut a large pocket in each chicken breast by inserting knife horizontally into thickest end and carefully slicing from side to side without piercing the edges of breast.

Divide basil butter into four parts and use your fingers to stuff each pocket with a portion. Don't worry if it spills out slightly. Season both sides of chicken with salt and pepper.

Melt remaining tablespoon of butter in a large skillet over medium heat. When it sizzles, lower chicken breast into pan, cover tightly and reduce heat to low. Cook 5 minutes or until nicely browned, then turn chicken over and continue to cook, covered, 5-7 minutes longer or until there is no sign of translucency when you peek inside one of the pockets. Some basil butter will have spilled out of the chicken to create a sauce in the pan. Transfer chicken to a warm platter or individual serving plates and spoon sauce over the top. Serve immediately.

CURRIED TURKEY AND RED GARNET YAM HASH
Makes 4 servings

2 cups cubed roasted red garnet yams
1/2 large onion, chopped (about 11/2 cups)
2 tablespoons butter or vegetable oil
1/2 large green bell pepper, sliced
1/2 large red bell pepper, sliced
4 teaspoons Madras curry powder
3 cups cubed roasted turkey
1/2 cup half-and-half
1/2 cup turkey gravy or stock
1/2 teaspoon salt
Black pepper to taste
Poached eggs (optional)

If you don't have leftover yams, you can peel and cube the yams, toss them with about a tablespoon of olive oil and 1/4 teaspoon each salt and pepper, and roast in a 400-degree oven for 15 to 20 minutes, until you can pierce with a fork. To make hash: In a large skillet or Dutch oven, sauté the onion in the butter or oil until soft, then add the sliced peppers and cook for 5 minutes. Add the curry powder and sauté for a minute or 2 more. Add the turkey, half-and-half, gravy, salt and pepper, and the roasted yams. Cook over medium heat, stirring as needed, for 10 to 15 minutes, or until everything is heated through and liquid is absorbed. Correct the seasonings. Serve with poached eggs for breakfast, or as a lunch or supper entree. -- From Mary and Bruce Fishback, Bread and Ink Cafe

ELLAS CHICKEN HASH
Serves 6

2 pounds russet potatoes
2 pounds Yukon gold potatoes
1/4 cup yellow onion, diced
1 tablespoon fresh sage, chopped
1 tablespoon fresh parsley, chopped
1/2 tablespoon fresh thyme, chopped
1 extra large egg
1 tablespoon stone-ground mustard
Salt and pepper to taste
2 to 3 cups cooked, shredded chicken
1/4 cup canola or other vegetable oil, plus about 1 tablespoon for sautéing

Peel potatoes and cut into cubes. Boil each type of potato separately, as the Yukon golds take longer. Sauté onion in about 1 tablespoon oil until golden brown, about 5 minutes. Set aside. Drain potatoes and cool.

In a large mixing bowl, roughly mash potatoes, leaving some chunks. Add remaining ingredients except chicken and oil. Taste and adjust the seasoning if necessary. Add chicken. Shape into patties. Fry in 1/4 inch of hot canola oil until browned; turn and brown other side. Serve with eggs for breakfast or gravy for lunch.

EMERILS MALASADAS

1 ( 1/4-ounce) package of active dry yeast
3/4 cup plus 1 teaspoon sugar
1/4 cup warm water (110 degrees F)
6 eggs
6 cups flour
1/4 cup melted butter
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup half and half
Sugar to roll the Malasadas

Preheat the fryer. In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set the mixture aside. In an electric mixer, and the eggs and whip until the eggs are thick and pale yellow in color. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half. Add the salt. Add the flour, 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl.

Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours. Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle.

Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and let the dough rise until double in size, about 1 hour. Using a sharp French knife, cut the dough into 1 inch squares. Fry a couple of the squares at a time, until golden brown, about 3 to 4 minutes, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate. Roll the doughnuts in sugar and serve warm. yield: 2 dozen

EPICURE CURRY TURKEY SALAD
Makes 4 servings

This is great in a sandwich or wrap, on crackers, over white rice or a green salad or on its own. Jennifer Martin likes this recipe because you can personalize it -- use dried cranberries, whole cranberries or raisins; walnuts, pecans or pine nuts. "It's a curry turkey salad with the kitchen sink," she says.

2 cups diced cooked turkey (large chunks)
1 stalk celery, diced
1 cup whole seedless grapes, raisins or dried cranberries
1 cup chopped walnuts, hazelnuts or almonds
1/2 cup mayonnaise
11/2 to 2 tablespoons curry powder (to taste)
Cayenne pepper to taste
Salt and pepper to taste

Combine turkey, celery, grapes, walnuts and mayonnaise in a large bowl. Stir with a large spoon to evenly distribute the mayonnaise. Add the curry powder and stir again. Add cayenne, salt and pepper to taste.
-- From Jennifer Martin and Michelle Colton of Epicure Custom Cooking

FIG LIME CHUTNEY
Makes about 2 cups

This is a simple chutney with amazing flavor. It's wonderful as an accompaniment to cheeses, and is often used to stuff a pork loin roast. Try adding some toasted chopped walnuts or hazelnuts, too. You can also use the same approach to make a smooth jam to make the best faux Fig Newtons you've ever had (and also to spread on toast or bagels, etc.). Just leave out the ginger, shallots and chili, then puree it instead of leaving it chunky. -- John Ash

1 tablespoon olive oil
1 tablespoon finely chopped fresh ginger
1/4 cup finely chopped shallots
1 teaspoon finely chopped serrano chile, or to taste
3/4 pound dried Calimyrna figs, cut in large dice
1/2 cup white wine
1/3 cup fresh lime juice (from 3 large limes)
1/3 cup granulated sugar, or to taste
1/2 cup port wine

In a saucepan, heat the oil over moderate heat and sauté the ginger, shallots and chili until soft but not brown. Add figs, white wine, lime juice, sugar and port; continue to cook and gently stir until mixture is thick but figs still retain their shape, about 10 minutes.

Remove from heat and cool. Store covered in refrigerator for up to a month.

FLAVOR INFUSED HONEY
Modesto (California) Bee, 12/4/02
When you give someone a gift accompanied by "I made this just for you," the gesture has a special meaning. Here's a suggestion for just such a present: a gleaming jar filled with flavor-infused honey.

Infused honey is simple to make, and each infusion can be concocted to suit the individual taste of your recipient -- friend, family, teacher or co-worker.
Following are recipes for six flavor combinations of infused honey: orange, mint, ginger lime, rosemary, hot pepper and cinnamon clove.

The method for making each is basically the same:
Start with one cup of pure honey and simply vary the main flavoring ingredient. Place honey in a small saucepan. Add flavoring. Bring just to a boil; reduce heat immediately and simmer for five minutes. Remove from heat and let stand for 10 minutes (note: only cinnamon-clove needs to stand for 24 hours). Strain while still warm. Place in sterilized jars and garnish with respective fresh herbs or zest, if desired.

Orange Honey is perfect over duck or combined with butter over cooked carrots. Add to honey the zest of one orange, cut into strips and squeezed to release flavor; then follow basic method.

Mint Honey is a refreshing addition to hot or cold teas. Add to honey one cup loosely packed fresh mint leaves, squeezed to release flavor; then follow basic method.

Ginger Lime Honey lends a festive sweet note to spicy dipping sauces for potstickers or egg rolls. Add to honey 10 quarter-size thin slices of peeled fresh ginger and the zest of two limes, squeezed to release flavor; then follow basic method.

Rosemary Honey is an aromatic accent for warmed brie or used to season pork. Add to honey 3/4 cup fresh rosemary leaves, squeezed to release flavor; then follow basic method.

Hot Pepper Honey adds a delightful kick when slathered on corn bread or when used as a glaze for chicken. Add to honey two large jalapeño peppers, sliced; then follow basic method.

Cinnamon-Clove Honey is heavenly stirred into French toast batter, or blended with butter for summer squash. Add five cinnamon sticks and one tablespoon cloves to one cup honey. Bring just to a boil; reduce heat immediately and simmer for five minutes. Remove from heat and let stand for 24 hours. Reheat over low heat and strain to remove cinnamon sticks and cloves. Place in sterilized jars and garnish with fresh cinnamon sticks and cloves.

FRUIT PILAF
Yield: Makes 8 servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

2/3 cup brown rice
1/3 cup wild rice
1/2 cup sliced green onions and tops
1/4 cup thinly sliced celery
1-2 tablespoons margarine
2-1/2 cups reduced-sodium vegetable broth
1/2 teaspoon dried sage or marjoram leaves
1/4 teaspoon dried thyme leaves
1 large tart, or sweet, apple, peeled, cored, cubed
1/3 cup chopped dried apricots
1/3 cup chopped dried pears
4-6 tablespoons pecan or walnut halves, toasted
Salt and pepper, to taste

Sauté brown and wild rice, green onions, and celery in margarine in large saucepan until onions are tender, about 5 minutes. Add broth and herbs and heat to boiling; reduce heat and simmer, covered, 45 minutes.

Stir apple, apricots, and pears into rice mixture; simmer, covered, until rice is tender and stock absorbed, about 10 minutes. Stir in pecans; season to taste with salt and pepper.

FRUITY CRANBERRY SANGRIA
YIELD: 14 servings

4 cups pinot noir or other dry red wine
1 cup club soda
1/2 cup each: orange juice, cranberry juice, freshly squeezed lemon juice
1/3 cup orange liqueur
1/4 cup brandy
1/2 cup superfine sugar or to taste
Ice cubes
2 oranges, sliced
1 lemon, sliced

Combine wine, club soda, juices, liqueur and brandy in punch bowl. Add sugar, stirring until dissolved. Add ice cubes. Add orange and lemon slices.

FUDGE CRACKLES
Makes about 40 cookies
If you're a fan of chocolate, you'll love these jewels. The fudgey drop cookies melt in your mouth when eaten hot from the oven, or stay moist for several days packed in an airtight container, or you can freeze them. Those who don't want nuts can omit them. The dough will not be quite as stiff and will bake flatter, but it will be just as tasty. -- Cheri Swoboda

7 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3 tablespoons butter or margarine (see note)
1 cup granulated sugar
3 eggs, at room temperature
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 ounces semisweet chocolate chips (1 cup)
1/2 cup walnut chunks

Preheat oven to 350 degrees. Grease 2 baking sheets.

In a medium microwave-safe bowl or in a saucepan, melt both chocolates and butter, stirring until smooth. Cool slightly.

Mix the sugar and eggs until thick and creamy in a food processor fitted with the metal blade or with an electric mixer. Mix in the vanilla and melted chocolate mixture. Add the flour, baking powder and salt, and mix until incorporated. Add the chips and nuts and pulse 2 or 3 times or stir until mixed.

Drop by teaspoonfuls about 11/2 inches apart on the baking sheets. Bake for 8 minutes, or until the tops are cracked and shiny. Cool 3 to 5 minutes; remove to racks and cool completely.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

-- From "Season's Greetings" by Marlene Sorosky

GEORGIA STYLE COUNTRY CAPTAIN CHICKEN
Makes: 4 Servings
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

1 chicken, cut into 8 pieces, skin removed (about 3 pounds)
2 teaspoons curry powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1 tablespoon olive oil
1 medium onion, cut into thin wedges
2 cloves garlic, minced
1 large green bell pepper, cut into 1-inch pieces
One (14-15 ounce) can diced tomatoes with juice
1/4 cup dried currants or raisins
1/2 teaspoon dried thyme
2 tablespoons sliced almonds

Sprinkle the chicken pieces with curry powder, salt, and cayenne. Heat the oil in a large non-stick skillet. Brown the chicken in oil on all sides, about 10 minutes. Remove and set aside.

Sauté the onion and garlic in the same skillet for 3 minutes. Add the green pepper, tomatoes with liquid, currants, and thyme. Bring to a boil. Return the chicken to the skillet; reduce the heat. Cover and simmer until the chicken is
tender, about 15 minutes, spooning the juices over the chicken occasionally. While the chicken is cooking, heat the almonds in a small skillet over medium heat for about 3 minutes, until slightly browned and fragrant.

Sprinkle the dish with toasted almonds at serving time.

GINGERBREAD MUFFINS

1/4 cup packed brown sugar
1/2 cup molasses
1/3 cup milk
1/3 cup vegetable oil
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice

Heat oven to 400 F. Grease bottoms only of 12 medium muffin cups, 2 1/2 × 1
1/4 inches, or place paper baking cup in each muffin cup. Beat brown sugar,
molasses, milk, oil and egg in large bowl, using spoon. Stir in remaining
ingredients just until flour is moistened.

Divide batter evenly among muffin cups. Bake 18 to 20 minutes or until
toothpick inserted in center comes out clean. Immediately remove from pan
to wire rack. Serve warm if desired. Yield: 12 muffins (1 per serving).

Notes:
Dip muffin tops into melted butter and then into a mixture of ground cinnamon and sugar.

Drizzle tops with melted white baking chips.

Slice muffins in half, and fill with vanilla pudding or ice cream. Top with caramel or lemon sauce, and sprinkle with ground cinnamon or nutmeg.

GLAZED BAKED PAPAYA
Makes 4 servings
A fine side dish for a ham or pork roast and may be baked in the same pan.

1/4 cup butter
1 teaspoon grated fresh ginger
1 teaspoon ground coriander
1/4 teaspoon curry powder
2 tablespoons honey
2 tablespoons fresh lime juice
2 small, firm-ripe papayas, unpeeled

In a small pan, combine butter, ginger, coriander and curry powder. Stir over low heat until bubbly. Stir in honey and lime juice and remove from heat. Slice papayas lengthwise in half. Remove seeds. Set in baking pan cut-side-up, or bake alongside roast meat. Brush spice-butter mixture over fruit and bake for 25 minutes in preheated 325-degree oven, basting occasionally, until hot. Pour remaining spice-butter mixture into papaya cavities and serve immediately. -- From Kay L. Alfred in "Kona on My Plate," by Kona Outdoor Circle

GOLDEN CURRANT PILAF WITH CINNAMON
Makes: 3 Cups (6 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

3/4 cup chopped onion
2 teaspoons olive oil
1 cup uncooked long-grain white rice
2 cups homemade chicken broth or canned reduced-sodium chicken broth
1/2 cup dried currants
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1/4 cup packed chopped fresh parsley

Sauté the onion in the oil in a medium saucepan over medium-low heat until tender, about 5 minutes. Add the rice; cook 1 minute. Stir in the broth, currants, turmeric, cinnamon, and salt (if desired).

Bring to a boil. Reduce the heat; cover and simmer until most of the liquid is absorbed, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Stir in the parsley.

GREEK CHICK-PEA SALAD

Makes: 3 Cups (6 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

One 15-oz can chick-peas (garbanzo beans), rinsed and drained
1 small tomato, seeded and chopped
1/2 cup diced peeled cucumber
2 green onions with green tops, sliced
1/4 cup coarsely chopped Italian parsley
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1/4 cup (1 ounce) crumbled feta cheese
1/4 teaspoon freshly ground pepper

Combine the chick-peas, tomato, cucumber, onions, and parsley in a medium bowl.

In a small bowl, whisk together the vinegar and oil; pour over the bean mixture and toss well to mix. Just before serving, sprinkle the salad with cheese and pepper.

HEARTY YUKON STEW
Yield: Makes about 6 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1-1/2 pounds boneless venison, buffalo or veal shoulder, in 1-1/2-inch pieces
1 tablespoon olive oil
2 cloves garlic, minced
2 cups dry red wine
2 tablespoons tomato paste
2 cups sliced carrots
1 bay leaf
12 small whole white onions (3/4 pound total), peeled
8 ounces mushrooms, stems trimmed
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme

Combine the flour with the salt and pepper in a pie plate. Dredge the venison in the seasoned flour.

Heat the oil and garlic in a large non-stick skillet over medium-high heat. Brown the meat in the oil, in batches if necessary.

Add the wine, 1 cup water, and the tomato paste; bring to a boil. Add the carrots and bay leaf. Reduce the heat; cover and simmer 30 minutes, stirring occasionally.

Add the onions, mushrooms, and thyme; cover and simmer 30 minutes longer, or until the venison and onions are fork-tender. Uncover and simmer until the sauce reaches the desired consistency.

HOT BUTTERED RUM
YIELD: 3 cups batter, about 40 servings

1 pound dark brown sugar
1/2 pound (2 sticks) unsalted butter, room temperature
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

For serving:
Orange peel strips
Cinnamon sticks
Hot water
Dark rum

In food processor fitted with metal blade or electric mixer, process brown sugar, butter and spices until creamy. Place in crock or bowl. Cover and refrigerate up to 3 weeks.

To serve: Place heaping tablespoon of batter in mug, along with strip of orange peel and cinnamon stick. Add 3/4 cup boiling-hot water and a jigger (3 tbsp) dark rum. Stir to blend.

INDIAN SPICED CAULIFLOWER AND POTATO
(Aloo Gobhi)
This savory, easy-to-make recipe gives an unusual Indian twist to two familiar pantry staples. The resulting dish could well become a new family favorite. Warming and delicious!

1 tablespoon vegetable oil
1 teaspoon mustard seeds
1 tablespoon cumin seeds
1 teaspoon ground ginger
1 teaspoon chili powder
1 teaspoon turmeric
1 medium cauliflower, divided into small florets
3 cups leftover cooked potatoes, diced
1 tablespoon Bragg's Liquid Aminos (available in health food stores) or Tamari
1/4 cup vegetable stock or water
1/4 cup yogurt, or to taste

Heat oil in a large heavy pan. Add seeds, stirring until they begin to pop. Add other spices, then cauliflower, potatoes, Bragg's and water. Stir to mix evenly. Cover and simmer about 15 minutes, until cauliflower is done but still crisp. Stir in yogurt, and serve hot or at room temperature. Serves 4

ITALIAN BRAISED CELERY TOMATO AND GARLIC
Makes 4 to 6 side-dish servings

1/4 cup water
1 pound celery, leaves included, trimmed, sliced diagonally into 3/4-inch pieces
1 tablespoon olive oil
5 cloves garlic, finely chopped
2 tomatoes, seeded and chopped
Salt and pepper
2 tablespoons minced fresh Italian (flat-leaf) parsley
Grated parmesan cheese (optional)

Add 1/4 cup water and celery to a microwavable dish; cover and cook on high until celery is tender, about 5 minutes. Reserve cooking water and quickly rinse the celery in cold water, drain and pat dry.

Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant but not yet colored, about 1 minute. Add the celery and stir-fry 1 minute. Add 3 tablespoons of the reserved cooking water and the tomatoes. Raise the heat to medium-high and cook, stirring constantly, until most of the liquid has evaporated. Season to taste with salt and pepper.

If serving hot, remove from heat and stir in parsley. Toss well and transfer to serving dish. Top with grated parmesan cheese, if desired. If serving cold, cool to room temperature, then stir in parsley and refrigerate. Serve at room temperature. Top with parmesan. -- Adapted from "Passionate Vegetarian" by Crescent Dragonwagon

MAPLE GLAZED PEAMEAL BACK BACON ROAST
Makes about 4 servings

2 1/2 pounds Canadian bacon roast
2 tablespoons maple syrup
11/2 teaspoons lemon juice
1/4 teaspoon ground cinnamon

Cut roast in half lengthwise. Place each thick slice on hot, lightly greased grill, 4 to 5 inches over moderate coals. Grill, turning with tongs, 10 to 15 minutes on each side. Timing will depend on heat of coals. Combine maple syrup, lemon juice and cinnamon. Brush roast often with the maple syrup mixture until surface is brown and crisp. Cut each thick slice in diagonal slices across the grain to serve.

MASHED POTATO LEEK SOUP
Makes 4 servings

2 baby leeks or 1 large leek
1/4 cup olive oil
2 cloves garlic, chopped (if not in mashed potatoes)
3 sprigs fresh thyme (divided)
Salt and pepper
2 cups mashed potatoes
Approximately 3 cups turkey, chicken or vegetable broth, canned or homemade
Turkey meat (optional)

Slice white portion of leeks into thin rounds. Heat the olive oil in a heavy pot over medium heat; add leeks and sauté until soft, but not coloring. Add garlic and continue to cook, stirring occasionally, for 5 minutes. Pull the thyme off 2 sprigs and add to the pot, along with a good pinch of salt. Add the potatoes, stirring to combine. Just cover with the broth and, using a potato masher, make sure there are no lumps in the potatoes. Add more broth if it is too creamy for you. Add meat now, if using. Heat through. Add salt and pepper to taste. Pour into warmed bowls and garnish with remaining thyme. -- From Debby Accuardi, Gino's

MOOSES BEEF BRISKET HASH
Serves 6

For brisket:
3 pounds beef brisket
1 onion, whole
1 leek, whole
5 cloves garlic
1 bay leaf
1 tablespoon chili flakes
1/2 tablespoon black peppercorns, bruised
10 cups low-sodium beef bouillon or stock

For vegetables:
2 onions, chopped or julienned
2 tablespoons olive oil
4 large or 8 medium Yukon Gold potatoes, cut into 1/4-inch dice

To finish:
2 tablespoons olive oil
1/4 cup parsley, chopped
3 cups reserved braising liquid from brisket
Salt and pepper

To cook brisket: Trim excess fat from meat. Put brisket in a stockpot with onion, leek and seasonings and cover with stock. Cover pot and cook at a constant simmer, skimming any foam that rises to surface, for about 2 hours or until fork tender. Remove meat from liquid and allow to cool. Strain braising liquid, remove fat that rises to the top and set liquid aside. Cut the meat into 1/4-inch dice, trimming off fat, and set aside.

To cook vegetables: Cook onions in olive oil over low heat until translucent, about 5 minutes. Reserve. Cover potatoes with cold, salted water and cook over medium heat until water just comes to boil. After water boils, strain potatoes and spread in a single layer to dry completely, then cool.

To cook hash: Heat olive oil in a large skillet. Add potatoes and cook on medium-high heat, stirring frequently, until browned and slightly crisp. Lower heat to medium, add 3 cups diced brisket and heat through, about 2 minutes. Mix in reserved sautéed onions and chopped parsley.

In a saucepan on medium high heat, reduce 3 cups of reserved braising liquid to about 1 1/2 cups until it is slightly thickened, about 10-15 minutes. Season with salt and pepper to taste. Serve hash in a bowl and top with braising liquid and, if desired, poached eggs.

NEW ENGLAND STYLE CORN CHOWDER
This warming favorite has been taking the chill off New England winters for centuries-and it has plenty of delicious creaminess without a lot of fat. Paired with biscuits or bread, it makes a satisfying complete meal.

1 potato, peeled and diced
1 medium onion, diced
1 green pepper, diced
2 tablespoons butter
2 tablespoons unbleached flour
2 cups fresh or frozen corn
3 cups low-fat milk
1 teaspoon salt
1/2 teaspoon ground black pepper

1. In a large pot over medium heat, sauté the potato, onion, and green pepper in the butter until the onion is soft, about 6 - 8 minutes.

2. Add the flour and mix well. Then add the corn, milk, salt, and black pepper, stirring thoroughly.

3. Turn the heat to low and simmer for about 20 minutes, stirring occasionally, until the vegetables are tender and the chowder has thickened (do not let it boil). Spoon the chowder into a blender and puree into a thick mixture. (Do this in batches, according to how much hot liquid is recommended for your blender.)
Serves 2 - 3.

NEW POTATOES WITH
OLIVE OIL AND GARLIC
Makes: 12 new potatoes (4 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

12 small new potatoes (1 pound total)
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 large clove garlic, minced
1/4 teaspoon salt
Pinch of freshly ground pepper

Peel off a 1/2-inch strip of skin around the center of each potato. Place the potatoes in a steamer set over simmering water. Cover and steam until tender,
15 to 20 minutes. Drain and reserve.

Heat the oil and garlic in a non-stick skillet large enough to hold the potatoes in one layer. Cook over medium heat until the garlic is fragrant, about 2 minutes. Add the potatoes and roll them in the oil mixture. Season with salt and pepper.

NO BAKE FRUITCAKE

1/2 cup Pet evaporated milk
3 tablespoons orange juice or orange liqueur
16 finely cut marshmallows
3 1/2 cups very fine graham cracker crumbs
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup raisins
3/4 cup chopped, seeded dates
3/4 cup nuts
1/4 cup candied pineapple
1/3 cup candied cherries
2 tablespoons candied orange peel

In a small bowl, combine evaporated milk, orange juice and marshmallows.

In a large mixing bowl, combine remaining ingredients.

Add marshmallow mixture and mix thoroughly. Toss and knead with your hands to combine fully.

Press firmly into a waxed-paper-lined 8-cup loaf pan. Cover top tightly with waxed paper and chill at least two days before using. Keep in refrigerator.
Makes one 2 1/2-pound fruitcake, serving 12.

SANTA FE SUNSET DIP

Two (7-ounce) jars roasted red peppers, drained
3 ounces (1 package, or about 30) sun-dried tomatoes (not packed in oil)
2 garlic cloves, chopped fine
1 1/2 teaspoons ground cumin, or to taste
1 teaspoon fresh lemon juice, or to taste
1/4 cup chopped fresh cilantro
1/4 cup chopped scallion
4 ounces reduced-fat Neufchatel cream cheese, softened
Salt and freshly ground black pepper, to taste
Tabasco or hot chili pepper sauce, if desired, to taste

Soak dried tomatoes in hot water for 5 minutes. Drain well, reserving 3 tablespoons of the soaking liquid.

In a food processor, purée red peppers, tomatoes, garlic, cumin, lemon juice, cilantro and scallion until smooth and well-blended. Add cream cheese; purée mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency, and scraping down the side of the bowl occasionally. Blend until smooth.

Add salt, pepper and hot sauce to taste. Adjust seasoning, adding more garlic, cumin or lemon juice if needed.

Transfer to a container with a cover. Cover and refrigerate for 24 hours before using.

Bring dip to room temperature before serving. When ready to serve, transfer dip to an attractive bowl and place in center of a large serving platter.

Surround with assorted cutup vegetables and, if desired, baked tortilla chips, and serve.

MEXICALI DIP

1 cup canned chickpeas (garbanzo beans), rinsed and drained
1/4 cup low-fat sour cream
1/4 cup chopped fresh cilantro
1 small garlic clove, chopped
1 tablespoon fresh lemon juice, or to taste
1 tablespoon low-fat mayonnaise
Salt and white pepper, if desired, to taste
Tabasco sauce, if desired

In a food processor, purée chickpeas with sour cream, cilantro, garlic, lemon juice and mayonnaise until smooth. If dip is too thick, gradually add additional teaspoons each of sour cream and mayonnaise, just until right consistency is reached.

Transfer to a container with a tight lid. Season to taste with salt, pepper and Tabasco sauce, if desired.

If time is not a constraint, cover and refrigerate 24 hours before serving.

Bring dip to room temperature before serving. When ready to serve, transfer dip to an attractive bowl and place in center of a large serving platter. Surround with assorted cutup vegetables (carrots, different colored bell peppers, sugar snap peas, cucumbers, broccoli, cauliflower, zucchini spears, sliced jicama) and, if desired, baked tortilla chips or whole-grain crackers.

TAJ MAHAL DIP

2 teaspoons curry powder, according to taste
1 teaspoon ground cumin, according to taste
9-ounce microwavable package of baby spinach leaves (uncooked), or 1 10-
ounce package frozen chopped spinach, thawed, drained and squeezed dry
3/4 cup low-fat sour cream
1/2 cup plain nonfat yogurt
2 garlic cloves, finely minced
Salt and freshly ground black pepper, if desired, to taste

In a small, nonstick skillet, stir curry and cumin over medium-low heat just until fragrant, 30 to 45 seconds. Transfer spices to a bowl.

Combine spinach, sour cream, yogurt and garlic in a food processor and blend until spinach is puréed and mixture is smooth.

Add one-third of the curry mixture and blend in. Add more of the curry mixture, to taste. Process until well-blended.

Season to taste with salt, pepper and pepper sauce. Transfer to a container with a cover. Cover and refrigerate for 24 hours before using.

Bring dip to room temperature before serving. When ready to serve, transfer dip to an attractive bowl and place in center of a large serving platter. Surround with assorted cutup vegetables (carrots, different colored bell peppers, sugar snap peas, cucumbers, broccoli, cauliflower, zucchini spears, sliced jicama) and, if desired, the thin Indian crackers called pappadams, or other, preferably whole-grain, crackers.

PARTY STUFF

Cheese plate: Choose at least three varieties, each of a different type: for instance, one fresh goat cheese; one soft-ripened cheese (such as Brie, Camembert, Pont l'Eveque); one blue-veined cheese (try Roquefort, Gorgonzola or Stilton); and one firm cheese (such as farmhouse Cheddar, Gruyere, Gouda, Manchego). Arrange the cheese on a large board or tray with or without fruit. Offer a variety of sliced breads, biscuits and crackers on the side.

Marinated Olives

1/2 to 1 pound assorted Mediterranean olives
1 to 2 tablespoons olive oil
Red pepper flakes
Shredded lemon zest

Toss all ingredients together. Refrigerate until ready to serve, up to one week. Serve at room temperature.

Baked Cheese Spread

1 cup mayonnaise
1 cup grated Colby cheese
1 cup chopped onion

Combine all ingredients. Spread in a glass pie plate. Bake at 350 degrees for 30 minutes or until it's bubbling and starting to brown in spots. Serve hot, with crackers for spreading.

Brie Kisses
MAKES: 32

1/2 to 2/3 pound brie cheese (wedges are fine)
1 (17.3-ounce) box frozen puff pastry
Hot pepper jelly

Cut brie into 1/2-inch squares (leave the rind on if you like).

Place on a dinner plate and put the cheese in the freezer while you thaw the puff pastry for 30 minutes at room temperature.

Unfold the thawed pastry, press together seams and roll lightly with a rolling pin to smooth it out. Cut each sheet into fourths, then cut each fourth in half. Cut the halves in half to make 16 squares per sheet.

Lightly spray a mini-muffin pan with nonstick spray. Fit a piece of dough into each cup, pushing into the cup but leaving the edges sticking up. Place a dab of pepper jelly in each cup, then top with a piece of cheese.

Bake at 400 degrees for 10 to 15 minutes, until golden. Serve warm.

(Can be prepared ahead and refrigerated until ready to bake. Or bake them and re-warm about 10 minutes in a 350-degree oven before serving.)

Salami Chips

Salami, sopressata, pepperoni or ham (buy cured meat in the deli, so you can
request it sliced very thin)
Parchment paper

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper. Arrange meat slices in a single layer. Cover with parchment paper. Add a second layer of meat, then cover with parchment paper.

Place in the oven and bake for 15 to 20 minutes, until the slices are crispy and curling a little around the edges.

Remove from oven and blot excess fat if needed. Peel crispy slices off the paper. Serve warm.

Almond-Parmesan Crisps

Finely shredded, good-quality Parmesan cheese
Sliced almonds

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper, or coat with cooking spray, or use nonstick aluminum foil.

Form small piles of shredded cheese, leaving a couple of inches between each. Sprinkle with almonds and press piles to form an even thickness.

Bake for 6 to 7 minutes, until lacy and browned around the edges.

Let cool about 10 minutes, until crisp. Remove from sheets. Serve immediately, or store between waxed paper in an airtight container up to 3 days.

QUICK BEET SALAD
Adapted from Simple Food by Helen Nearing (Chelsea Green Publishing Company, 1980).

In this perfect winter salad, beets provide grounding, earthy nourishment in the stressful holiday months, and marvelous flavor and color, as well. Beets are rich in zinc, an essential nutrient. This recipe couldn't be easier or quicker to make, and it's a great way to use up leftover beets.

4 cooked beets, peeled and diced
2 cups sliced celery
2 onions, sliced
3 tablespoons live oil
1 tablespoon cider vinegar

Combine the beets, celery, and onions. Add the olive oil and vinegar, tossing to coat the vegetables well. This salad keeps beautifully, refrigerated, for several hours.

RED SNAPPER BAKED WITH CILANTRO
Makes: 6 Servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1-1/2 pounds red snapper fillets or steaks
1/3 cup lime juice
1-1/2 tablespoons pickled jalapeno chili juice
1 teaspoon ground cumin
1 medium onion, thinly sliced
2 pickled jalapeno chilies, minced
2 cloves garlic, minced
1 cup coarsely chopped cilantro
Salt and pepper, to taste
Thin sliced green onion and top, as garnish
6 lime wedges

Arrange fish in glass baking dish. Combine lime juice, jalapeno juice, and cumin; pour over fish. Arrange onion, jalapeno chilies, garlic, and cilantro over fish.
Refrigerate, covered, 2 hours, turning fish once.

Bake, uncovered, at 400 degrees until fish is tender and flakes with a fork, about 10 minutes. Sprinkle fish lightly with salt and pepper. Arrange fish on serving
platter; sprinkle with green onion and serve with lime wedges.
RUSSIAN HONEY AND DRIED FRUIT BREAD
This rich Russian version of fruitcake is surprisingly easy to make, and because it uses honey rather than white sugar, it's more healthful, too.

Packed with iron and other vital nutrients, it satisfies a sweet tooth without adding stress to our already-overloaded systems. Who knew something this good for you could taste so delicious? It makes a great holiday gift, too.

2/3 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon each: Ground cloves, ground nutmeg
1/2 teaspoon baking soda
2 eggs, separated
3/4 cup vanilla nonfat yogurt
1/2 cup raisins
1/4 cup chopped pitted dates
1/4 cup chopped dried apricots
1/4 cup finely chopped walnuts
1 3/4 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Preheat the oven to 325 degrees.

In a small saucepan, heat the honey, bringing it just to the boiling point. Remove from heat and stir in the spices and baking soda. Ina mixing bowl, combine the egg yolks and yogurt and beat together until smooth. Add the honey mixture and mix in thoroughly, then stir in the dried fruit and nuts.

In a large mixing bowl, combine the flour, baking powder, and salt. Make a well in the center and pour in the homey-nut mixture. Stir vigorously until thoroughly combined. Beat the egg whites until stiff, then fold into the batter. Pour into an oiled 9-by 5- by 3-inch loaf pan.

Bake for 55 minutes, or until a knife inserted into the center tests clean. Cool on a rack, then cover tightly with foil to store. Makes one loaf (recipe can easily be doubled)

SALMON HASH
Serves 6

For hash:
1 pound fresh salmon (see Notes)
2 tablespoons olive oil, plus additional to roast fish
Salt and pepper
3 potatoes, cut into 1/4-inch dice
1 white onion, finely diced
2 teaspoons dill, chopped
2 teaspoons parsley, chopped
2 teaspoons chives, chopped
1/2 teaspoon tarragon, chopped
Flour, for dusting

For frying:
1/4 cup vegetable oil (see Notes)

For hollandaise sauce:
2 egg yolks
3 tablespoons white wine
Juice of 1/2 lemon
Pinch of cayenne
Salt and pepper
1 cup clarified or softened butter

For garnish:
Chopped parsley, dill, tarragon, chives

Preheat oven to 475 degrees.

To prepare hash: Rub salmon with olive oil, salt and pepper. Roast in preheated oven in a shallow pan until medium rare, about 15 minutes, depending on thickness of fish. Cool fish and flake into small pieces.

Heat 2 tablespoons olive oil in a medium saucepan. Sauté potatoes and onion until tender, 5 to 10 minutes. Cool, then mix with the salmon and add herbs.

Shape into patties, dust with flour and lightly pan fry in the 1/4 cup of vegetable oil until crisp, about 4 minutes per side.

To prepare sauce: Mix egg yolks with wine, lemon juice, cayenne and a little salt and pepper; whisk. Place sauce in a bowl over a pot of simmering water that's just under a boil (or use a double boiler) and whisk continuously until mixture starts to thicken and loses its sheen. Remove from stove and slowly start whisking in butter, a little at a time. After first 1/4 cup you can add butter more quickly. (If sauce starts to look oily or too thick, add a couple drops of hot water). Adjust seasoning and keep warm until ready to serve.

To serve: Place patty on plate, drizzle with sauce and garnish with herbs.

Note: Cosselmon prefers wild salmon over farmed salmon if available. He recommends a 50-50 blend of extra-virgin olive and canola oils for pan frying.

SAUTÉED CAULIFLOWER
This recipe is so simple that it will become every butter lover's favorite method for cooking fresh vegetables. Use this same recipe for broccoli, green beans, Brussels sprouts, asparagus, or just about anything that is green and good for you.

4 Tbsp (60 ml) butter (or 2 Tbs (30 ml) butter and
2 Tbsp (30 ml) vegetable oil)
1 clove garlic, cut in half
1 large cauliflower, broken into florets and boiled or steamed until tender
Salt and freshly ground pepper to taste
Hot red pepper flakes to taste (optional)
Chopped fresh parsley, chives, or other fresh herbs for garnish

Heat the butter in a large skillet over moderate heat and sauté the garlic until it begins to turn brown. Remove and discard the garlic. Sauté the cauliflower in the olive oil until it is lightly coated with butter. Season with salt, pepper, and optional red pepper flakes and cook covered for 2 to 3 minutes. Garnish with chopped fresh herbs. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes

SPINACH SOUP
The flavors in this soup are subtle enough to let the butter stand
out. For best results, use fresh spinach and homemade stock.

4 Tbsp (60 ml) butter
1/4 cup (60 ml) finely chopped onion
2 lbs (900 g) fresh spinach, washed, drained, and chopped, or frozen chopped
spinach, thawed
4 cups (1 L) chicken or vegetable stock
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
1/2 cup (125 ml) heavy cream or half-and-half (optional)

Heat the butter in a large pot over moderate heat and sauté the onion until light golden brown. Add the spinach and stir until the spinach is just tender, 3 to 5 minutes. Transfer the spinach mixture and a little of the stock to an electric food processor or blender and process until smooth. Return the spinach mixture to the pot and add the remaining stock. Season with nutmeg, salt, and pepper and bring to a simmer. Stir in the optional cream before serving. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes





SQUASH DINNER ROLLS
Serves: Makes 24 Servings (Serving size: 1 roll)
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1-1/2 to 2-1/2 cups all-purpose flour
1 cup whole wheat flour
2 packages fast-rising yeast
1-2 teaspoons salt
1/2 cup fat-free milk
1/4 cup honey
1-2 tablespoons margarine
3/4 cup mashed cooked winter squash
1 egg

Combine 1-1/2 cups all-purpose flour, whole wheat flour, yeast, and salt in large mixing bowl. Heat milk, honey, and margarine in small saucepan until very hot
(125-130 degrees). Add milk mixture to flour mixture, mixing until smooth. Mix in squash and egg. Mix in enough remaining 1 cup all-purpose flour to make smooth dough.

Knead dough on floured surface until smooth and elastic, about 5 minutes. Place dough in greased bowl; let stand, covered, in warm place until double in size, 30 to 45 minutes. Punch down dough.

Divide dough into 24 pieces; shape into balls and place in greased muffin tins. Let rise until almost double in size, about 30 minutes. Bake at 375 degrees F. until browned, 20 to 25 minutes.

SWEET POTATOES WITH LEMON
Makes: 4 Sweet Potatoes (4 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

4 small to medium sweet potatoes (1-1/4 pounds total)
1 tablespoon plus 1 teaspoon margarine
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/8 teaspoon nutmeg, preferably freshly grated

Preheat the oven to 375 degrees F.

Scrub the potatoes, pierce them with the tip of a sharp knife in several places, and place them in the oven. Bake until the potatoes are tender, about 50 minutes.

Slit the tops of the potatoes lengthwise with a knife. Press the ends to open the slits. Top each potato with 1 teaspoon margarine. Sprinkle each with lemon juice, zest, salt, and nutmeg. Serve immediately while hot.

TEMPEH STEAK WITH RED AND GREEN STIR-FRY
Serves: 6
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

2 cups sliced red onions
1 cup sliced celery
2 teaspoons minced garlic
1 teaspoon minced gingerroot
2-3 teaspoons peanut oil
6 cups thinly sliced red, or green, Swiss chard or spinach
2 cups sliced red, or green, bell peppers
2 cups vegetable broth
2 tablespoons cornstarch
4 teaspoons reduced-sodium tamari soy sauce, divided
1/2 to 3/4 teaspoon hot chili paste
3 packages (8 ounces each) tempeh, cut into halves

Stir-fry onions, celery, garlic, and gingerroot in oil in wok or large skillet 1 to 2 minutes. Add Swiss chard and stir-fry 1 to 2 minutes. Add bell peppers to wok; stir-fry until vegetables are crisp-tender, 2 to 3 minutes.

Combine broth, cornstarch, 2 teaspoons soy sauce, and chili paste; stir into wok. Heat to boiling; boil, stirring constantly, until thickened, about 1 minute.

Brush tempeh with remaining 2 teaspoons soy sauce. Cook tempeh in greased large skillet over medium heat until browned, 2 to 3 minutes on each side. Arrange tempeh on serving platter; spoon vegetable mixture over.

TEX MEX SWEET CORN
Makes: 6 Servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

2-3 tablespoons margarine
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
6 ears fresh corn, cooked, warm
Salt, to taste
Finely chopped cilantro, as garnish

Melt margarine in small saucepan; stir in chili powder, cumin, oregano, garlic powder, and cayenne pepper. Brush margarine mixture on corn; sprinkle
lightly with salt and cilantro.

THAI STIR-FRY
Makes: 4 Servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

Oriental-flavored vegetable cooking spray
1 pound round steak, fat trimmed, cut into strips
8 green onions and tops, sliced
8 ounces broccoli florets
8 ounces carrots, thinly sliced
1/3 to 2/3 cup Thai peanut sauce
1/2 cup reduced-sodium, fat-free beef broth
2 teaspoons cornstarch
1 package (6.4 oz) Thai coconut ginger rice, cooked, warm
1/4 cup finely chopped Cilantro
1/4 cup dry roasted peanuts, optional

Spray large skillet with cooking spray; heat over medium heat until hot. Sauté beef until browned, about 5 minutes; remove from skillet. Add onions, broccoli, and carrots and sauté until crisp-tender, 4 to 5 minutes. Stir in peanut sauce;
stir in combined broth and cornstarch; heat to boiling. Boil until thickened, about 1 minute; stir in beef. Serve mixture over rice; sprinkle with cilantro and peanuts.

TROPICAL FRUIT SALAD
Makes: 24 Servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24
Note: This can also be served as a light dessert.

1 can (20 oz) unsweetened crushed pineapple in juice, drained, juice reserved
18 oz frozen unsweetened pineapple-orange-banana juice concentrate, thawed
2 medium bananas, diced
1 can (15 oz) mandarin oranges, drained, rinsed, and halved
24 paper baking cups
Lettuce leaves, optional

Add water to reserved pineapple juice to make 1-1/2 cups liquid. Pour liquid into large mixing bowl; add pineapple, juice concentrate, bananas, and mandarin oranges; mix well.

Line muffin tins with paper baking cups; spoon in fruit mixture, filling cups 3/4 full. Cover tightly with plastic wrap and freeze two hours or until firm.

Before serving, remove desired number of cups from freezer and let stand 20 minutes; remove from baking cups and serve on lettuce leaf, if desired.

TURKEY CUTLETS CREOLE
Yield: Serves 4
Serving size: 1 cutlet with 1/2 cup Creole sauce
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

4 turkey cutlets (about 1 pound), or 1 pound turkey breast cut in 4 slices
1 cup chopped green bell pepper
1/2 cup sliced mushrooms
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, minced
1 cup stewed tomatoes with juice
1 cup homemade chicken broth or canned reduced-sodium chicken broth
1 bay leaf
2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried oregano
2 teaspoons chopped fresh basil, or 1/2 teaspoon dried basil
1 teaspoon fresh thyme, or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
4 to 6 drops hot pepper sauce
1 tablespoon cornstarch

Prepare a large skillet with non-stick pan spray. Heat the pan over high heat.

Brown the turkey cutlets quickly on both sides. Set aside.

Reduce the heat and sauté the green pepper, mushrooms, celery, onion, and garlic for about 5 minutes. Add the tomatoes with juice, the chicken broth, all the herbs and seasonings, and the hot pepper sauce. Mix the cornstarch with 2 tablespoons water; add to the skillet. Bring to a boil. Simmer for about 20 minutes.

Add the cutlets; spoon the sauce over them and simmer for another 4 to 6 minutes. Remove the bay leaf before serving.


TURKEY DIVAN
Serves: 4
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1-1/2 cups cubed cooked turkey, or chicken, breast (12 ounces)
2 cups broccoli florets, cooked until crisp-tender
1/3 cup chopped onion
1 tablespoon margarine
1/3 cup all-purpose flour
3/4 cup reduced-sodium chicken broth
3/4 cup fat-free half-and-half or fat-free milk
1/4 cup dry white wine or fat-free milk
1/4 to 1/2 teaspoon dried savory leaves
1/4 teaspoon dried marjoram leaves
2-3 pinches ground nutmeg
1 cup (4 ounces) shredded fat-free Swiss cheese
Salt, cayenne, and white pepper, to taste
3-4 tablespoons unseasoned dry bread crumbs

Arrange turkey and broccoli in 10x6-inch baking dish.

Sauté onion in margarine in medium saucepan until tender, 2 to 3 minutes. Mix flour and chicken broth until smooth; stir into saucepan with half-and-half and wine. Heat to boiling; boil, whisking constantly, until thickened, about 1 minute. Reduce heat to low; add herbs and cheese, whisking until cheese is melted. Season to taste with salt, cayenne, and white pepper.

Pour sauce over turkey and broccoli in baking dish; sprinkle with bread crumbs. Bake at 350 degrees F. until bubbly, about 25 minutes.

TURKEY GUISO A LA TEX MEX
Makes 6 servings

Guiso is a type of stew, says Joe Esparza, who is from Dallas, Texas. Guiso can be made with anything, and is definitely NOT a nouvelle Latin-type of recipe. He says you can serve it on top of leftover dressing or as a stew. You can't cook this too fast or you get no flavor out of it, he says. Despite the use of deseeded Anaheim peppers, this is not a spicy recipe.

1/4 cup butter (1/2 stick)
3 cloves garlic, chopped
1/2 cup chopped onions
6 to 8 cups chopped or shredded turkey
1 141/2-ounce can of chicken broth, or 2 cups homemade broth
2 fresh roasted Anaheim peppers, deseeded and chopped (see note)
1 tablespoon cumin seeds
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh oregano
1 cup diced tomatoes, fresh or canned and drained
1/4 cup chopped green bell pepper
1 tablespoon salt
1 teaspoon pepper

Melt the butter over medium heat in a large Dutch oven or large heavy-bottomed saucepan. Sauté the garlic and onions until translucent.

Add turkey, broth, Anaheim peppers, cumin seeds, cilantro, oregano, tomatoes, bell peppers, salt and pepper.

Cover and cook on low for 1 hour. You must cook this on a slow heat so all the flavors will mix together. Note: To roast peppers, place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin is charred on all sides. Place in a bag or covered bowl for about 10 minutes. Skin should peel right off. -- From Joe Esparza, Esparza's Tex-Mex Cafe

TURKEY HASH WITH FONDUTA SAUCE
Serves 6

For hash:
2 cups cooked turkey
3 potatoes, peeled and quartered
2 tablespoons olive oil
1 stalk celery, diced
1 medium red onion, diced
1 tablespoon sage or savory, chopped
2 tablespoons turkey gravy OR 1 tablespoon butter
1 tablespoon capers, chopped
Salt and pepper
Flour for dusting

For pan frying:
1/4 cup vegetable oil (see Note)

For the truffle fonduta sauce:
3 1/2 cups diced Fontina cheese
2 cups whole milk, divided use
2 tablespoons butter
4 egg yolks
Salt and pepper to taste
1 teaspoon white truffle oil (optional)

To prepare hash: Pull turkey into bite-size pieces, set aside. Boil potatoes in salted water until tender. Drain and mash potatoes with a fork and set aside. Heat oil in a pan and sauté celery and onions until tender, about 10 minutes. Mix in sage and potatoes. Cool, then mix potato-vegetable mixture with turkey. Add gravy and capers. Season with salt and pepper, shape into patties, dust with flour and lightly pan fry on medium high heat in oil until crisp, about 4 minutes per side, being careful not to overfill pan.

To prepare sauce: Marinate cheese in 1 cup milk for 4 hours. Drain cheese and discard milk. Place butter in a bowl over a pot of simmering water just under a boil (or use a double boiler). Add cheese and 3 tablespoons milk. Stir continuously until cheese melts and has a smooth consistency. Be careful not to boil. Mix rest of milk with egg yolks and add to cheese mixture quickly. Season with salt and pepper, and add truffle oil if using. Remove from heat and serve by ladling sauce over patty.

Note: a blend of half extra-virgin olive oil and half canola oil is best for frying.

TURKEY LOAF
Makes: 1 Loaf (8 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

1/2 cup catsup or chili sauce
2 large eggs, or 1/2 cup egg substitute
1/2 cup finely chopped onion
1/3 cup uncooked oatmeal
1/4 cup chopped fresh parsley, or 1 tablespoon dried parsley
2 teaspoons chopped fresh oregano, or 3/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 pounds lean ground turkey

Preheat the oven to 325 degrees F. Prepare a 5x9-inch loaf pan with non-stick pan spray.

Combine all the ingredients except the turkey in a large mixing bowl. Add the turkey and mix until well blended. Place the turkey mixture in the prepared pan and shape into a loaf.

Bake for 1 hour, or until a meat thermometer registers 160 to 165 degrees F.

Allow the loaf to cool 5 to 10 minutes before slicing in 1/2-inch slices. Extra slices are good for sandwiches.


TURKEY WILD RICE STEW
Makes: 4 Servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1 pound boneless, skinless turkey breast, cut into 1/2-inch cubes
1 teaspoon olive oil
1 onion, chopped
3 cups reduced-sodium fat-free chicken broth
1/2 cup wild rice
2 carrots, thinly sliced
2 cups chopped broccoli florets
1 tablespoon chopped fresh, or 1 teaspoon dried, sage leaves
Salt and pepper, to taste

Sauté turkey in oil in large saucepan until lightly browned. Add onion and cook until tender. Stir in broth, wild rice, and carrots. Heat to boiling; reduce heat and simmer, covered, until rice is tender, about 45 minutes.

Stir in broccoli and sage; simmer until broccoli is tender, about 5 minutes. Season to taste with salt and pepper.

TWICE BAKED POTATOES
Makes: 4 Servings
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

2 medium baking potatoes (about 1 pound)
1/2 (2 ounces) shredded reduced-fat Cheddar cheese
1/4 cup low-fat (1 percent fat) buttermilk or fat-free milk
2 green onions with green tops, finely chopped
1/4 teaspoon salt
1 clove garlic, minced
1/8 teaspoon freshly ground pepper
Pinch of hot or sweet Hungarian paprika (optional)

Preheat the oven to 400 degrees F. Scrub the potatoes and prick in several
places with a sharp knife. Bake until tender, about 50 to 60 minutes.

Slice the potatoes in half lengthwise. Scoop out the pulp, leaving 1/4-inch shells.

Combine the potato pulp, cheese, buttermilk, green onions, salt, garlic, and pepper in medium bowl. Whip with an electric mixture to blend well. Fill the potato shells with the potato mixture.

Place the potatoes in a baking pan. If desired, sprinkle with paprika. Bake 20 minutes, or until the potatoes are heated through and the tops are slightly browned.

VEGETABLE FRIED RICE
Serves: 6
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

1 tablespoon canola or corn oil
2 tablespoons light soy sauce
2 teaspoons cider vinegar or lemon juice
2 teaspoons brown sugar
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1-1/2 cups chopped fresh broccoli
1/2 cup thinly sliced carrot
1-1/2 cups diced cooked chicken (about 9 ounces)
1 large egg, lightly beaten, or 1/4 cup egg substitute
4 green onions with green tops, sliced diagonally
3 cups cooked white rice

Heat a non-stick wok or large skillet; add the oil and coat the surface. Add the soy sauce, vinegar, sugar, five-spice powder, garlic and red pepper flakes. Cook over medium heat for 1 minute.

Add the broccoli and carrot; stir-fry 2 to 3 minutes. Add the chicken, egg, and green onions; stir-fry until the egg is cooked.

Add the rice and toss to mix well; cook until the rice is heated through.

WHITE BREAD
COOL-RISE WAY
MAKES: 2 loaves (16 slices each loaf)

2 envelopes active dry yeast
1/2 cup lukewarm water
1 3/4 cups lukewarm milk
2 tablespoons sugar
1 tablespoon salt
3 tablespoons butter, margarine or vegetable shortening
5 1/2 to 6 1/2 cups all-purpose flour
Cooking oil

Sprinkle yeast over the lukewarm water in a large, warm bowl. Stir until dissolved. Add milk, sugar, salt and butter, margarine or shortening.

Stir in 2 cups of the flour and beat with a rotary beater. Then add 1 cup of the flour and beat vigorously with a wooden spatula until smooth, about 150 strokes, 1 1/2 minutes fast beating.

Gradually add enough of the remaining flour to make a soft dough. Turn onto a lightly floured board and knead until smooth and elastic, about five to 10 minutes.

Loosely cover dough with plastic wrap and a towel (do not tuck in) to keep it moist and make it easier to handle. Allow dough to rest for 20 minutes.

At the end of this period, punch dough down and divide in half. With rolling pin, roll each half into an 8-by-12-inch rectangle. This shaping method, which can be applied to any bread, helps to expel excess air bubbles and assures greater uniformity.

To shape, beginning with upper 8-inch side, roll dough toward you, then seal with thumbs or heel of hand. Fold sealed ends under, taking care not to tear dough.

Place in two greased 8 1/2-by-4 1/2-by-2-inch loaf pans. Brush with oil. Cover loosely with oiled wax paper or plastic wrap; refrigerate two to 24 hours. Allow at least five inches between shelves to permit dough to rise.

Bake in a 400-degree oven for 30 to 40 minutes. Turn out of pans immediately, brush tops with melted butter or margarine.

WHITE TURKEY CHILI
Makes 6 servings

1 1/2 pounds leftover turkey or roasted turkey breast
1 medium onion
3 or 4 garlic cloves
1 4-ounce can chopped green chilies
1 tablespoon olive oil
1 tablespoon ground cumin
2 16-ounce cans white beans
2 141/2-ounce cans fat-free, reduced-sodium chicken broth
Salt to taste, for serving
Tabasco sauce to taste, for serving

Chop the meat to measure 4 cups. If using roasted turkey breast, remove the skin. Finely chop the onion. Crush the garlic in a garlic press. Drain the chilies. In a soup pot, heat the olive oil until hot. Add the onion and cook over medium-high heat, stirring, for 3 minutes, or until soft. Stir in the crushed garlic, cumin and chilies and cook for 1 minute. Drain and rinse the white beans. Add the beans, chicken broth and turkey to the pot, cover and bring the mixture to a boil. Lower the heat, remove cover and simmer the chili, stirring occasionally, for 10 minutes, until the flavors have blended. Season to taste with salt and Tabasco.

WILD RICE SOUFFLÉ

3/4 cup plus 2 tablespoons extra-fancy wild rice
Kosher salt
2 tablespoons quick-cooking grits
1/4 teaspoon ground allspice
1/8 teaspoon ground cardamom
Pinch of freshly grated nutmeg
Freshly ground black pepper
3 eggs, separated

Making the porridge: Combine 1/2 cup rice with 3 cups water in medium pot and bring to boil. Reduce heat to medium, add 1/2 teaspoon salt and simmer until rice is tender, about 45 minutes. Drain off any remaining water, cover and set aside.

Meanwhile, finely grind remaining 6 tablespoons rice in spice grinder or mortar. Combine ground rice, grits, allspice, cardamom, nutmeg, 1/2 teaspoon salt and generous pinch of pepper and mix well.

Bring 2 1/2 cups water to boil in medium pot. Whisking constantly, gradually add ground rice mixture. Reduce heat to low and cook, stirring frequently with wooden spoon, until porridge is smooth, about 30 minutes.

Remove from heat, stir in cooked rice, and allow to cool slightly, about 10 minutes.

Making the soufflés: Preheat oven to 375 degrees. Thoroughly butter and flour six 4-ounce ramekins. Beat egg yolks in small bowl until thick and pale. Beat whites in medium bowl until they hold soft peaks. Beating constantly, gradually add yolks to porridge. Add a pinch each of salt and pepper, then fold in beaten whites.

Divide soufflé batter among ramekins and bake until soufflés are slightly puffed, browned on top, and cooked through, 35 to 40 minutes (test for doneness by inserting a metal skewer -- if it comes out clean, soufflés are ready). Allow soufflés to rest for 5 to 10 minutes, then un-mold by running knife around edges. Invert onto plates and serve warm.





WILTED SPINACH SALAD
Serves: 4
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1 package (10 ounces) salad spinach, rinsed, dried
4 green onions and tops, sliced
4 slices bacon, fried crisp, well drained, crumbled
1 cup fat-free bottled French dressing or sweet-sour salad dressing
1 hard-cooked egg, chopped
Salt and pepper, to taste

Combine spinach, onions, and bacon in salad bowl. Heat French dressing to boiling in small saucepan; immediately pour over salad and toss. Sprinkle egg over salad. Season to taste with salt and pepper.

YOGURT-DILL DRESSING
Makes: 1 cup (8 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

One 8-ounce carton plain low-fat yogurt
1 tablespoon very finely chopped onion
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh dill, or 1/2 teaspoon dried dill weed
1/2 teaspoon dry mustard
1 small clove garlic, finely minced
Dash of freshly ground pepper

Mix all the ingredients thoroughly.
Chill at least 2 hours to allow the flavors to blend.





















 

 

 

 

 

 

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