Five Star Recipe Blog

2 servings
32 oz Canned Green Beans, Drained
2 sm Onions *
2 Minced Garlic Cloves
1/4 c Chopped Fresh Parsley
2 tb Sugar
2 ts Oregano
2 ts Prepared Mustard
1/2 ts Salt
1/2 c Coca-Cola
1/4 c Olive Oil
2 tb Vinegar

* The onions should be sliced and separated into rings.

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1 Servings
2 pk Graham crackers
1 Stick of margarine; melted
1/2 c Sugar
Filling
2 pk Cream cheese (8 oz.)
2 c Confectioner’s sugar
4 Bananas; sliced
1 cn Crushed pineapple (12 oz.)
Drain well
1 ct Cool whip (6 oz.)
2 oz Cherries

Press crackers into crumbs. Add margarine and sugar. Mix by hand;
press i

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6 servings
MMMMM—————————BROTH——————————–
1 Minced Onion
1 Minced Clove Garlic
2 tb Oil
4 oz Tomato Sauce
3 qt Beef Stock

MMMMM————————-ALBONDIGAS——————————
3/4 lb Ground Beef
3/4 lb Ground Pork
1/3 c Raw Rice
1 1/2 ts Salt
1/4 ts Pepper
1 Slightly Beaten Egg
1 tb Chopped Mint Leaves

Wilt onion and garlic in oil; add tomato sauce and beef stock. Heat
to boiling point. Mix meat with rice, egg, mint, salt and pepper;
shape into little balls. Drop into boiling broth. Cover tightly and
cook 30 minutes. Will freeze nicely.

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8 servings
1/3 c Dried apple rings; 2/3 c Fromage frais;
1/4 c Heaped bulgur; 1/4 c Milk;
2/3 c Cup natural yogurt A little artifical sweetener
-=OR=- -(optional)

Mix the apple and bulgur in a bowl, then stir in the yogurt or formage
frais and half the milk. Cover and set aside for 30 minutes, or
until the bulgur is softened and swollen. The grain should stillhave
some bite, although it can be left covered in the refrigerator
overnight. Stir well and add extra milk necessary to make the
mixture creamy. The mixture can be sweetened with artificial
sweetener if liked.

Very the fruit, if you like, or add fresh fruit to the plain soaked
bulgar.

Food Exchanges were not listed.
Source: The Diabetic Cookbook by Bridget Jones.

Brought to you and yours via Nancy O’Brion and Her Meal-Master

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4 Servings
1.25 c Long grain rice
3.00 tb Vegetable oil
6.00 sl Smoked bacon
1.50 c Lean pork or chicken; diced
1.00 md Onion; chopped
2.00 Cloves garlic; crushed
1.00 Leek; sliced into rings
1.00 md Carrot; shredded
2.00 c Cabbage; chopped
1.00 ts Trassi oedang; (shrimp
-paste) *
1.00 tb Ketjap manis *
0.25 ts Cumin
0.25 ts Curcumae *
0.25 ts Coriander
1.00 ts Sambal oelek; (optional)
1.00 Salt to taste

Boil the rice according to the instructions on the package. Make sure
that the rice is fluffy.

In a wok, or large skillet, heat the vegetable oil and fry the bacon
and meat until they are done. Then, add the onion and garlic. Turn
the heat to medium and simmer for about 5 minutes.

Meanwhile, in a separate large saucepan, bring the carrot and cabbage
to a boil in about 4 cups of water. Boil for 3 minutes and then drain.

Add the leek and trassi to the meat mixture and simmer for 3 minutes.
Then, add the cooked cabbage and carrot mixture. Keep the entire
mixture on low heat and stir in the beaten eggs until they are well
incorporated. Add the ketjap manis and the spices. Stir well and add
the fluffy white rice. Mix well and serve warm.

Serving Ideas : May serve with sate (peanut sauce) on the side.

NOTES : Trassi is a shrimp paste found in Asian grocery stores. If
you do not have any, you can either use peeled shrimp mixed in with
the other meat, or leave it out all together. Ketjap manis is a
sweet soy sauce. Use regular soy sauce if you can’t find this type,
but you are missing something wonderful! We don’t use the cabbage
in our nasi. Instead of the spices listed above, we usually just buy
a Nasi goreng spice mixture at a Dutch store, or Chinese market. It
is easy, and very good. I don’t know what curcumae IS, so I guess we
don’t put it in our nasi! Recipe by: Let’s Go Dutch Again

Posted to MC-Recipe Digest by Carol Hussey on
Mar 04, 1998

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8 servings
1/4 c Olive oil
1 Carrot diced
1 Onion,small,diced
1 Celery heart,diced
2 Celery stalks,diced
1/2 Bay leaf,small
1/4 ts Thyme,dried
1/4 c Pastry flour,whole-wheat
5 Peppercorns,black or white
1/4 c Parsley,fresh,coarse chopped
4 c Water
4 c Stock,vegetable,homemade
Rock salt,ground
Pepper,freshly ground

Heat the oil in a heavy saucepan. Mix the diced carrot, diced onion,
diced celery heart or diced celery and saute until it begins to
brown. Add the flour and stir until brown. Add the peppercorns and
the parsley. Stir well and add the water and stock. Simmer for 2
hours, stirring occasionally. Sauce should be the consistency of
whipping cream. Strain.

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1 servings
12 Haberno peppers, stems
-removed, peppers chopped
1/2 c Chopped onion
2 Cloves garlic, minced
1 tb Vegetable oil
1/2 c Chopped carrots
1/2 c Distilled vinegar
1/4 c Lime juice

Saute the onion and garlic in oil until soft; add the carrots with a
small amount of water. Bring to a boil, reduce heat and simmer until
carrots are soft.
Place the mixture and raw chilies into a blender and puree until
smooth. Don’t cook the peppers, since cooking reduces flavor of the
Habernos. Combine the puree with vinegar and lime juice, then simmer
for 5 minutes and seal in sterilized bottles.
Heat index : 9 on a scale of 1-10.
Yields 2 cups

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4 Servings
Cream cheese; softened
Mayonnaise
Worcestershire
Salt and pepper
Green onions w/tops; chopped
Celery; chopped
Finely chopped ham; bacon or
-shrimp
Lettuce

Select ripe, but firm tomatoes which have been dipped in boiling
water for about 30 seconds to loosen skins. Slip off skins and remove
most of pulp. Take thin slice off bottom so tomatoes will not slide
on lettuce leaf. In blender, add other ingredients to taste, adding
mayonnaise to give consistency of thick dressing. Stuff tomatoes with
cream cheese dressing and serve on crisp lettuce leaves. Delicious!

MRS FRANK S. CERVENY (EMMY)

JACKSONVILLE, FL

From the book , Marvell Academy Mothers Assn,
Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM
Recipe Archive, http://www.erols.com/hosey.

6 Servings
6.00 Ears corn shucked
18.00 lg Shrimp
1.00 lg Onion
2.00 lg Tomatoes
1.00 qt Heavy cream OR half/half
1.00 ts Salt or to taste
0.50 ts Black pepper or to taste
2.00 tb Cornstarch
3.00 Green onions sliced thin

The night before or early in the day when you plan to serve this
soup, heat your grill to medium, add some wood chips and grill the
corn. Peel the shrimp, devein if desired and grill about two minutes
per side. Cut the onion in thick slices and grill until translucent.
Cut the tomatoes in half and grill cut side down until blackened.

Cut the corn kernels off the cobs directly into a saucepan and scrape
the cobs into the pan also. Dice the grilled onion and and to the
pan. Add the cream OR half and half, salt/pepper to taste. Simmer
about 20 minutes.

At serving time, mix the cornstarch with a little water and stir into
the chowder. Bring to a boil. Dice the grilled tomatoes and add
them to the soup along with whole smoked shrimp, bring soup back to a
boil and serve.

Top each bowl with green onion slices.

Washington Post August 28, 1996

== Courtesy of Dale \& Gail Shipp, Columbia Md. ==

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1 Servings
6 Lemons, quartered
2 Garlic cloves, minced
1/4 c Hot Red Peppers/crushed/dry
2 tb Salt (or MORE)
1 ts Paprika
1 c Salad oil, heated

Remove all seeds from lemon quarters. Roll quartered lemons in salt.
Use more salt if needed. Pack them lemon quarters into a quart jar.
Cover and let stand at room temperature for 4 days. Add the rest of
the ingredients. Let stand 4 to 5 days longer. Refrigerate.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
: A Collection of Recipes from the Kitchen of Joyce \& Clem
Kohl Kook-Net: þ THE IMPROV BBS þ Kook-Net Hub þ (602)991-4849

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