Foods Recipes

---------------------------------CORN BREAD--------------------------------- 1/4 c Cornmeal, yellow

1/4 ts Baking soda

1 ts Baking powder

1/2 ts Salt

1 tb Flour

1 c Buttermilk

1 Egg

1 tb Salad oil

----------------------------------DRESSING---------------------------------- 3 Celery stalks

1 Onion, chopped

3 White or whole wheat bread

3 Eggs, hard boiled (optional)

3 Eggs, raw, beaten slightly

1 ts Salt, or to taste

1/8 ts Ground pepper, or to taste

1 tb Ground dry sage, or to taste

1 c Or more Chicken/turkey broth

????? CORNBREAD: Mix dry ingredients. Separately mix buttermilk and egg. Pour liquid ingredients into dry ingredients and mix thoroughly but do not beat. Preheat 1 tbl. salad oil to VERY HOT in an oven proof skillet or cake pan. Bake in a preheated 450 degree oven for 10 to 12 minutes. remove from pan and set aside to cool. DRESSING: Cook celery and onion in a small amount of the broth until tender. DO NOT DRAIN. Set aside. This can be done the day before and refrigerated. Toast two or three slices of bread until crisp all the way through. Crunble cornbread and toasted bread into a large bowl. Add celery, onion and the water they were cooked in, then add the chopped hard boiled eggs if desired. Beat raw eggs and add to mixture. Start adding broth. How much you add is how dry or wet finished dressing will be. Add seasonings and mix. Pour into greased baking pan and cook in a 350 degree oven for 35 to 45 minutes or until nicely browned.

1 lb Shrimp; in the shell

1 lb Mussels; in the shell

1 lb Clams; *see note

2 tb Red chili peppers

2 tb Cilantro; chopped

1/4 c Green onion; chopped

For broth: 2 tb Peanut oil

4 ts Fresh ginger root; minced

4 ts Fresh garlic; minced

2 c Coconut milk

1 qt Chicken stock

1 Lemon grass

1/2 c White wine

In a large oven-proof dutch oven, saute garlic and ginger root in peanut oil, until soft. Add remaining ingredients FOR BROTH and simmer for 15 minutes. Add shellfish, chiles, cilantro and scallions, stir and bring to a boil. Cover dutch oven and place in a 450-degree oven for about 7 minutes or until mussels and clams have completely opened. Serve immediately

6 Ancho chiles

4 lb To 5 lb turkey, ready to

-cook, cut into serving -pieces 2 c Chicken stock

Salt Freshly ground pepper 1/4 c Almonds

1/4 c Pine nuts

1/4 c Filberts

1/4 c Walnuts

2 tb Sesame seeds

1 Clove garlic, chopped

1 sm Tomato, peeled, seeded, and

-chopped 1/2 ts Ground coriander seed

2 tb Lard or olive oil

1/2 ts Sugar

Bouquet garni: 2 Sprigs of parsley

1/2 Bay leaf

1/8 ts Thyme

Prepare the chiles as described above in the recipe for Mole Poblano Picante. Place the turkey pieces in a flameproof casserole with a cover; add the stock and bouquet garni. Season to taste with salt and pepper, and cook for 1 hour, or until almost tender. Remove from heat, and cool the turkey in the stock. Place all the nuts, the sesame seeds, garlic, tomato, coriander seed, and prepared chiles in the electric blender, and reduce to a coarse puree. Heat the lard in a skillet, and cook the puree for 5 minutes, stirring constantly. Remove the turkey from the casserole, and strain the stock. Add the stock and sugar to the puree. Taste for seasoning. Rinse out the casserole; return the turkey and cover with the sauce. Cook over a very low heat until the meat is tender when pierced with a fork (about 15 minutes), and the sauce has the consistency of heavy cream.

1 tb Unflavored gelatin

1 1/4 c Pineapple juice

3/4 c Chicken broth

3 c Chopped turkey

8 oz Can crushed pineapple, drain

20 Seedless green grapes, cut

1/2 c Finely chopped celery

1/4 c Chopped sweet red pepper

2 tb Minced green onion

Dissolve the gelatin in 1/4 cup of the pineapple juice. Let sit for 5 minutes. Boil the chicken broth and pour it over the gelatin. Stir to dissolve. Add the remaining cup of pineapple juice and chill until thickened. Meanwhile, combine the remaining ingredients in a bowl. Pour the gelatin mixture over the turkey and pour into a 9 x 5 inch loaf pan. Refrigerate overnight or at least 4 hours. Cut into squares and serve on lettuce. 1/4 recipe - 286 calories, 4 lean meat, 1 vegetable, 1 1/2 fruit

exchange 27 grams carbohydrate, 32 grams protein, 6 grams fat, 86 mg sodium, 594 mg potassium, 80 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93

3 1/2 lb Chicken;whole

1 ts -Salt

-freshly ground black pepper 2 tb Vegetable oil

4 tb Butter;unsalted

7 Cardamom pods;whole

8 Cloves, whole

1 Cinnamon stick; 2 inch piece

2 Bay leaves

2 1/2 tb Almonds;blanched, slivered

2 1/2 tb Raisins

1 c Yogurt, plain

1 ts Cumin, ground; freshly

-ground for best results 1/2 ts Cayenne pepper

Remove skin from chicken. Cut into serving pieces, cutting whole legs into two pieces and whole breasts into 6 pieces. Spread chicken in single layer and sprinkle with 1/4 tsp salt and pepper to taste; pat into chicken to help it adhere. Turn chicken over and repeat with another 1/4 tsp salt and pepper to taste. Heat oil and butter in large skillet, preferably non stick, over medium-high heat. When hot, add cardamom, cloves, cinnamon, bay leaves and as many chicken pieces as pan will hold in single layer. (Do not crowd.) Brown chicken on both sides; transfer with slotted spoon to ovenproof casserole. Repeat with remaining chicken. Add almonds to hot oil in skillet and stir. As soon as they begin to brown, about 1 minute, stir in raisins. Immediately pour contents of skillet, fat and all over chicken. In small bowl, stir together yogurt, cumin, cayenne, remaining salt and black pepper to taste. Pour over chicken; mix well. Cover casserole; place in preheated 350F oven 20 minutes. Turn chicken pieces over; baste with juices. Cover, return to oven 20 to 25 minutes or until chicken is tender. Just before serving, if necessary, reheat chicken over low heat. Remove chicken pieces; transfer to warm serving dish. Spoon off most fat left in casserole; discard. Place remaining sauce in casserole over medium-high heat and boil until thickened, about 5 minutes. Pour thickened sauce over chicken. SERVES:6