14 3/4 ounces pink salmon, drained, skin & bones removed 3/4 cup milk 1 cup soft bread crumbs 1 egg -- beaten 1 Tablespoon fresh parsley -- chopped 1 teaspoon minced onions 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon pepper LEMON SAUCE: 2 Tablespoons butter or margarine 4 teaspoons all-purpose flour 3/4 cup milk 2 Tablespoons lemon juice 1/4 teaspoon salt 1/8 teaspoon cayenne pepper Combine the first 9 ingredients; mix well. Spoon into 8 greased muffin cups, using 1/4 cup in each. Bake at 350 degrees for 45 minutes or until browned. Meanwhile, melt butter in a saucepan; stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice, salt and cayenne. Serve over patties. |
---------> source <--------- "A taste of Sri Lanka" By Indra Jayasekera --------------------------KAHA BUTH ( YELLOW RICE-------------------------- 450 g Basmati rice 50 g Onion 6 Cardamom 6 Clove 6 Peppercorns 75 g Ghee Curry leaf sprigs 1/2 Lemon grass stem 1/2 ts Cinnamon, ground 1/2 ts Turmeric 850 ml Coconut milk ===========================> Directions <======================== Wash the rice. Slice the onion and grind the cardamoms, cloves and peppercorns together. Heat the ghee and when hot fry the onion, curry leaves and lemon grass. Fry until onions are browned, then add the rice and stir fry for a further 3 minutes. Add the ground spices, cinnamon and turmeric and pour in the coconut milk. Bring to the boil and cook over high heat for 5 minutes, then cover the pan, reduce heat and allow to simmer until the rice is cooked. ISBN #962 224 010 0 |
2 Egg whites 1/2 c Granulated sugar 1/2 c All purpose flour 1/2 c Unsalted butter, melted 2 ts Water 1 ts Vanilla Ice cream, sherbert, or -fresh fruit for filling Line three baking sheets with parchment paper or grease and flour sheets. Using a six inch plate, trace two circles on each sheet,leaving one inch between each circle. In large bowl, whisk together egg whites, sugar, flour, butter, water and vanilla just until blended. Using three tablespoons batter for each cookie, drop on to circles on prepared baking sheet. With metal spatula, gently spread batter as thinly as possible to fill circles. Bake one sheet at a time in upper half of 400 F oven for 6-8 minutes or until edges are just beginning to brown. Remove baking hseet from oven and place on rack. Using metal spatula, immediately lift one cookie and place on to lightly greased inverted tall glass about 1-1/2 inches in diamter. Working quickly,lightly shape warm cookie with fingers to creat fluted effect. Let cool completely on glass. Repeat with remaining cookies. If cookie is too firm to mould, return to oven for 15-30 seconds or until softened. (Cookie shells can be stored in airtight container for up to two day. Recrisp in 275F oven for one minutes. TIP: It is important to work quickly when shaping tulip shells because they're easiest to handle while still warm. If possible, line baking sheets with parchment paper for easy removal of the cookies. Origin: Recipe from Newspaper Shared by: Sharon Stevens |
-------------------------------CANDIED FRUITS------------------------------- 1 lb Cherries 1 lb Pineapple 1 lb Citron peel 1/2 lb Orange peel --------------------------------DRIED FRUITS-------------------------------- 1 lb Figs 1 lb Pitted dates 1 lb Raisins 1 lb Currants or Golden Raisins --------------------------------SHELLED NUTS-------------------------------- 2 1/2 lb Pecans 1/4 lb Black Walnuts (or English) -----------------------------OTHER INGREDIENTS----------------------------- 12 Eggs 1 lb Butter 3 1/2 c Flour (approx.) 2 c Granulated sugar 1 c Heavy molasses (sorghum, - ribbon cane or blackstrap 1/2 ts Baking soda (dissolved in - the molasses) ---------------------------SPICES AND FLAVORINGS--------------------------- 1 tb Cinnamon 1 ts Allspice 1/2 tb Cloves 1 tb Nutmeg 1 tb Vanilla extract 2/3 c Brandy or whiskey Makes 8 - 8 inch loaves. Prepare fruits and nuts as desired. Beat eggs in mixer. Begin creaming the butter. While butter is creaming, add just enough flour to the fruits and nuts to give each a thin coating so it won't stick to its neighbor. When the butter is properly creamed, add eggs, sugar, molasses and soda, spices, remaining flour, vanilla and brandy. Let mixer go to work on that. Scoop a depression in the top of the fruit-nut pile and pour the batter over it. Then mix and knead almost like you would knead bread. Pack into 8 (8") well-buttered foil loaf pans which have been lined with foil or brown paper and buttered. Place in a 225 degree oven with a shallow pan of water below them. If the oven temperature is right, they should be done in 3 to 4 hours. After 1-1/2 hours watch them carefully, and if the edges begin to crisp before the to cracks in numerous breaks, turn the heat down and put in a fresh pan of cool water. When little cracks come across the tops of the cakes they are done. When cool, remove them from the pans. When cold dab whiskey or brandy liberally over the outside. Wrap each separately in wax paper, then in aluminum foil. Cover with newspaper and set away to age in a cool place. This aging takes about a month; the alcohol will have evaporated by then and have left only the bouquet and flavor. |
4 c All-purpose flour 2 tb Lard (yes, lard. Shortening -doesn't work as well) 1/2 c Warm Milk 1 tb Baking powder 1 ts Salt FLOUR TORTILLA Mix all the dry ingredients and sift. Mix in lard. Add warm (not hot) milk gradually, knead til smooth. Cut into pieces. Roll out paper thin into round shape. Cook on hot griddle until lightly browned and "spotted". |
| Ingredients | |||
| 12 | each | chicken wings (about 2 1/3 | |
| 1 | -pounds) | ||
| 2 | teaspoon | vegetable oil | |
| 2 | teaspoon | soy sauce | |
| 1 | teaspoon | sugar | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | five-spice powder | |
| 1/4 | cup | water | |
| 1/2 | cup | gold medal all-purpose | |
| 1 | -flour | ||
| 1/4 | cup | cornstarch | |
| 1/2 | teaspoon | baking soda | |
| 1 | -Vegetable oil | ||
Directions: | |||
| Separate chicken wings at joints; discard tips. Mix egg, 2 teaspoons oil, soy sauce, sugar, salt and five-spice powder; pour over chicken. Cover and refrigerate 1 hour. Add water to chicken. Stir flour, cornstarch and baking soda into chicken. Heat oil (1 l/2 inches) in Dutch oven or wok to 350. Fry 4 or 5 chicken pieces at a time about 4 minutes, turning 2 or 3 times, until light brown; drain on paper towel. Increase oil temperature to 375. Fry half of the chicken pieces about 1 minute or until golden brown; drain on paper towel. Repeat with remaining chicken. Serve with sweet-and-sour sauce or hot mustard if desired. 24 chicken wing pieces. | |||
1 cup azuki beans, washed 1 strip kombu, 4-6 inches long, soaked and diced (this is a sea vegetable) 1/4 cup raisins 1/8-1/4 tsp. sea salt barley malt Pressure cook the beans together with the kombu and raisins for about 50 minutes. Remove from flame, allow pressure to come down and place on a low flame. Add sea salt and barley malt. Cook for another ten minutes or so. Mash the beans with a wooden pestle or grind in a suribachi (Japanese mortar and pestle arrangement), until they become a thick, fairly smooth paste. |
1 lb Turkey breast cutlet; -1/4 thick 2 tb Dijon-style mustard; 1 tb No-cholesterol, reduced- -calorie mayonnaise 1 ts Fresh lemon juice; Pepper to taste; Paprika; 2 tb Chopped fresh parsley; Preheat broiler. Coat broiler pan with non-stick cooking spray. Rince turkey and pat dry. Mix together mustard, mayonnaise and lemon juice in a small bowl. Coat one side of the turkey with half of mustard mixture. Broil about 4 inches from heat source 5 minutes. Turn and coat other side of turkey with mustard mixture and sprinkle with pepper and paprika. Broil 1 minute or until top is browned. Garnish with chopped parsley. Serve with Rutabaga Puree(I think I'll pass this one up) and a Salad. Food Exchange per serving: 3 LOW/FAT MEAT EXCHANGES CAL: 150; CHO: 74mg; CAR: 2g; PRO: 26g; SOD: 193; FAT: 3g; Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master |
1 lg Onion; chopped 1 lg Green pepper; chopped 3 Cloves garlic; minced 1/4 c Olive oil 1 lg Fresh tomato -or 3/4 cup canned, - crushed tomatoes 1 lb Ground beef 1/4 c Spanish olives w/pimiento 1/4 c Dark raisins 2 tb Capers 2 c Raw white rice 3 1/2 c Chicken stock 1/4 c Slivered almonds 1/4 c Dry spanish sherry Salt and pepper to taste In a large skillet saute onion, pepper and garlic in olive oil. Add tomato and cook slowly until well blended. Brown meat in same skillet and cook slowly with olives, raisins, and capers. Meanwhile, cook rice in stock until done. Mix rice with other ingredients to form a moist,but not wet, stuffing. Season with salt and pepper. Stuffs a 12-15 pound turkey. |
1 1/2 lb Ground beef 1/2 c Onion, chopped 16 oz Tomatoes 16 oz Kidney beans 8 oz Corn 8 oz Tomato sauce 4 oz Mushroom -stems and pieces 1 pk Taco seasoning -1 1/4-oz 1 Avocado -peeled and diced Shredded cheese Sour Cream Corn chips In keetle, lightly brown beef and onion. Stir in tomatoes, beans, corn, tomato sauce, mushrooms, and taco seasoning. Bring to boil and simmer 15 to 20 minutes. To serve, garnish with choice of avocado, cheese, and sour cream. |