Foods Recipes

4 oz Vegetable oil

1 lb Chicken breast or firm tofu

Diced 4 c Green cabbage -- shredded

1 c Carrot -- shredded

1 c Onion -- thinly sliced

1 c Green bell pepper -- thinly

Sliced 2 c Zucchini And yellow squash

Mixed 12 Spears Broccoli -- blanched

1 lb Udon noodles

1 tb Oyster sauce or to taste --

Optional

Heat a large saute pan and add the oil. When the oil is heated add the diced chicken or tofu and stir fry until lightly golden. Add the remaining vegetables and continue stir frying until lightly cooked (do not overcook vegetables). Then add the noodles and the oyster sauce (if using) and cook through, or until the noodles are cooked. They need not be cooked separately as the juices from the vegetables provide moisture. Season to your taste. Recipe By : Sunshine Magazine (9/17/95)

2 1/2 lb Green tomatoes, sliced verti

-cally 1/4 inch thick 3 Garlic, clove, sliced

3/4 c Flour

Salt Pepper 4 tb Olive oil

Shake tomato slices in a paper sack with salt, pepper and flour. Heat oil over medium-high heat in a black iron skillet. Add tomatoes and garlic. Cook without stirring for about 5 minutes, then, using a stiff spatula, scrape bottom of skillet and turn tomatoes. Continue to cook over medium to high heat, scraping bottom of skillet occasionally to prevent burning. You want the tomatoes which come in direct contact with the skillet to get dark. You should expect some sticking; just scrape hard. Try to resist adding more oil but do so if you must. When most of the tomatoes have turned olive green or dark brown, about 20 minutes, lower heat to low. Continue to cook, worrying the tomatoes around with the spatula until they are all either brown or olive green.

8 Leaves Savoy cabbage

1/8 l Sour cream (1/2 cup plus 1/2

-Tbsp) 300 g Leftover meat (10 1/2 oz)

1 bn Parsley

Peel of 1/2 a lemon, grated 80 g Butter (1/3 cup)

A little meat broth 1 tb To 2 tb plain breadcrumbs

Salt to taste Ground nutmeg to taste Pepper to taste From the Ries area. Run the leftover meat and then parsley through the meat grinder. Combine the butter, egg, and breadcrumbs and stir until fluffy. Add to the meat mixture. Add salt, pepper, and nutmeg to taste, and mix well. Briefly blanch the cabbage leaves in boiling salted water, then spread out on a wooden cutting board and let them cool off a bit. Spread the filling on top, then dust with grated lemon peel, and roll up. Neatly arrange in a pan next alongside each other, and bake. Baste several times with sour cream. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

4 Slices bacon in 1 inch piece

4 tb Unsalted butter

2 c Diced leeks

1 1/2 c Diced onions

1 c Diced celery

1 1/2 ts Dried tarragon

1/2 ts Dried thyme

Salt Pepper taste 5 c Chicken stock (homemade pref

2 1/2 c Diced potatoes

1 lb Rinsed spinach 1/8 inch sliv

1 1/2 c Sliced carrots*

1 1/2 c Shredded cabbage*

1. In large soup pot, cook bacon till fat is rendered (5 min), remove &

discard. 2. Add butter, then leeks, onion and celery. Cook over low heat till wilted (15 min). Season with tarragon, thyme salt & pepper. Stir well. 3. Add stock, potatoes & carrots. Simmer till tender but not mushy (15

min). 4. add half the spinach and the cabbage, simmer 1 minute. 5. Remove from heat. Puree half the soup in a food processor or blender & return to pot. 6. Simmer over low heat and add the remaining spinach and the cream. Heat well but don't boil. Adjust seasoning and serve. Recipe found in "The New Basics" cookbook Lulins/Rossi *ingredients added by me! Mark in NJ

1 1/2 c Cooked squash (12 oz frozen)

1 Egg, beaten

1/2 c Coarsely chopped cranberries

1/2 ts Salt

1 ds Pepper

1 tb Margarine, melted

1 ds Nutmeg

Preheat oven to 400 F. Thaw winter squash if frozen. Combine with egg. Stir in cranberries, salt and pepper. Turn into 1 1/2 quart casserole. Drizzle melted margarine over top. Sprinkle with nutmeg. Bake 35 to 40 min. 1/2 cup serving: 82 cal, 1/2 starch, 1 fat exchange Source: Am.

Diabetes Assoc. Family Cookbook, Vol 1, 1987 Shared but not tested by Elizabeth Rodier, Nov 93 (ER Note) Made with pumpkin, this recipe would have about 64 calories/serving, 5 gm carbohydrate, 2 gm protein, 4.3 gm fat or about 1 vegetable and 1 fat exchange.