Recipes Included On This Page Saffron-Scented Basmati Rice Sam's Beef Stew Santa Anita Racetrack Beef Stew Santa Fe Salad Savory Microwave Plum Sauce Shepherd's Turkey Pie Shrimp Canapes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Saffron-Scented Basmati Rice Recipe By : EVERYDAY GOURMET DIABETES COOKBOOK, Donkersloot Serving Size : 6 Preparation Time :0:00 Categories : Healthwise Rice Side Dishes Volume 1, Oct. '98 Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups low-salt chicken broth -- low fat 1/8 teaspoon saffron threads 1/4 teaspoon salt -- optional 1 teaspoon olive oil 1 bay leaf 1/2 teaspoon cumin seed 1/4 teaspoon crushed peppercorns 1 cup basmati rice -- rinsed and presoaked Rinse rice several times in cold water. Soak in cold water for about 1 hour (if time permits). In medium saucepan, combine the broth, saffron and salt and bring to a boil. Remove from the heat, pour into a blender, and puree at high speed until the saffron is thoroughly dissolved into the broth. Set aside. In a large heavy saucepan or saute pan, heat the olive oil over medium- high heat. Add bay leaf, cumin, and pepper. Stir together for 30 seconds to release their aroma. Add rice and saute, stirring frequently, until slightly browned, about 5 minutes. Pour the hot broth into the pan, stir to mix, and bring to a boil. reduce the heat to very low, cover the pan and simmer for 30 minutes. or until rice is tender. Fluff with fork, remove the bay leaf, and serve at once. [PER 1/2-CUP, 150 cals, 2g fat, 12% cff. 29g carbs. Two carb choices; exchanges: 2 starch ] Posted to FareShare 10-98 untested, by Pat Hanneman Oct. 1998 See ISBN 0517708485 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sam's Beef Stew Recipe By : Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dishes Onions Stews Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 2 pounds Beef stew meat -- cut into 1" cubes 1/4 cup Flour 2 cups Chopped onions 1/2 cup Chopped celery 1 tablespoon Chopped garlic -- plus 2 teaspoons Chopped garlic 4 cups Dark veal or meat stock 1 large Idaho potato -- peeled, and cut into 1" cubes 2 Carrots -- peeled, and cut into 1" pieces In a large skillet, over medium heat, add the vegetable oil. Season the beef with salt and pepper. Toss the beef with the flour. When the oil is hot, add the meat and cook until the meat is browned, about 6 to 8 minutes, stirring occasionally. Add the onions, celery and 1 tablespoon of garlic and continue to cook until the vegetables are wilted and golden about six minutes. Season the mixture with salt and pepper. Deglaze the pan with the stock, scraping the browned particles away from the pan. Add the potatoes and carrots. Bring the liquid to a boil and reduce to a simmer, cover and cook for 1 1/2 to 2 hours or until the meat is very tender. Stirring occasionally. Add the remaining 2 teaspoons of minced garlic. Reseason the stew if necessary. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A77 broadcast 11-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-15-1997 Posted on FareShare 10-13-98 by J Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Santa Anita Racetrack Beef Stew Recipe By : Balsley, 1990: BEST RECIPES FROM LA TIMES Serving Size : 8 Preparation Time :0:00 Categories : Beef Leeks Main Dishes Onions Potatoes Stews Tomatoes Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons shortening 1/2 pound onions -- minced 1/4 pound shallots -- minced 2 pounds top sirloin OR chuck beef -- cut into 1-inch cubes 1/2 cup seasoned flour 1 quart beef broth -- approximately 1 pound carrots -- peeled and cut into chunks 1 pound celery -- cut into chunks 1/2 pound leeks white part only -- cut into chunks 1 pound tomatoes -- peeled and quartered 1 pound potatoes -- peeled and sliced salt and pepper Melt the shortening in a large saucepan. Add the onions and shallots. Saute 5 minutes or until tender. Dredge the meat in flour, shaking off the excess. Saute the meat until lightly browned, about 10 minutes. Add the beef broth. Cook until meat is almost done, about 30 minutes. Then add the carrots, celery, leeks, and tomatoes. Cover and simmer over medium heat about 20 minutes. Add the potatoes and cook 20 to 25 minutes, or until the potatoes and vegetables are done. Add more beef broth, if necessary. Season to taste with salt and pepper. [Betsy Balsley (Food Editor), 1990: BEST RECIPES FROM THE LOS ANGELES TIMES]; [Hanneman 1998 June] Notes: The beef stew served at Santa Anita Racetrack is outstandittg. Tony Pope has been the culinary force at the track for a number of years. Posted on FareShare 10-13-98 by J Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Santa Fe Salad Recipe By : Holidays (1993) Chicago Tribune Serving Size : 6 Preparation Time :0:20 Categories : Avacados Cheese Salad Dressings Salads Vegetables Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** DRESSING *** 1 jalapeno -- or serrano pepper -- minced 6 tablespoons safflower oil 2 tablespoons sherry vinegar 1 teaspoon Dijon mustard 1/2 teaspoon ground cumin 1/4 teaspoon salt -- to taste pepper *** SALAD *** 1 medium zucchini 1 medium sweet onion 1 small red bell pepper 1 rib celery 16 ounces cooked black beans -- drained and rinsed 1/2 cup corn kernels 3 ounces Monterey jack cheese -- diced 1 cup chopped fresh cilantro -- loosely packed 1 avocado -- ripe red leaf lettuce -- for serving DRESSING: combine ingredients in a small bowl; mix well. SALAD: Diamond cut onion, zucchini, red pepper, celery; about twice as large as the corn. Combine in a large bowl with beans, corn, cheese and cilantro. Just before serving., peel and dice the avocado and add to the salad along with the dressing. Mix gently and adjust salt and pepper. Serve on lettuce leaves. PER SERVING: 345 cals, 22.5 g fat, 56.3% - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Savory Microwave Plum Sauce Recipe By : Produce Pete's "Farmacopeia" ISBN 0-688-12847-5 Serving Size : 2 Preparation Time :0:00 Categories : Fruit Sauces Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 (About) Plums -- cut up 4 Tsp Soy Sauce 2 Tbsp Cornstarch 2 Tsp Sugar 1 Tsp Fresh Ginger -- grated 1 Clove Garlic -- minced Puree the plums in a food processor or blender (you should have about 2 cups). Combine with the remaining ingredients in a 1-qt glass container and microwave on high or full power, uncovered, for about 8 mins, stirring every 3 mins. The sauce is done when it's thick and clear. Makes about 2 cups. - - - - - - - - - - - - - - - - I used canned plums, and it works just as well. I think there is enough sugar in the canned fruit to omit the sugar. It is very good also if you omit the soy, ginger, and garlic. Less Oriental that way. Posted on FareShare 10-98 by Bright Larkin * Exported from MasterCook * Shepherd's Turkey Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Crockpot Diabetic And Special Diets Main Dishes Vegetables Volume 1, Oct. '98 Chicken Tomatoes Turkey Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Onions -- sliced 2 cups Carrots; sliced -- steamed 2 tablespoons Vegetable oil 2 cups Tomato/canned peeled diced 4 cups Turkey / chicken -- cooked/cubed 1/2 teaspoon Dried thyme -- cooked chopped 1/4 cup Whole wheat flour 6 Potatoes; cooked -- mashed 2 cups Chicken stock or broth In a large saucepan, saute the onions in the oil for 5 minutes. Add the turkey (or chicken). Sprinkle in the flour, stir to blend. Add the chicken stock, carrots, tomatoes, thyme, and rosemary.Cook over medium heat until thickened. Pour into a lightly oiled 3-quart casserole. Spread the potatoes over the top. Bake in a 375 F oven for 20 to 30 minutes, or until browned. 1/6 recipe=371 calories Exchanges: 4 lean meat, 2 bread, 1 vegetable 38 grams carbohydrate, 33 grams protein, 10 grams fat 81 mg sodium, 1133 mg potassium, 71 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook, by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93 Posted on FareShare 10-98 by Bright - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Canapes Recipe By : Gourmet June 1991 Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Shrimp Tomatoes Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices white bread -- homemade-type 3 tablespoons unsalted butter -- softened 12 slices tomatoes -- small, thin round -- slices 48 slices ripe olives 12 small shrimp -- cooked 1/4 cup mayonnaise 1 tablespoon bottled horseradish -- drained 12 dill sprigs Spread the bread with the butter, cut it into twelve 2-inch squares, and on it arrange decoratively the tomatoes, the olives, and the shrimp. In a small bowl combine well the mayonnaise and the horseradish, dot the shrimp with the mixture, and garnish it with the dill. The canapes may be made 30 minutes in advance and kept covered and chilled. Arrange the canapes on a platter. Makes 12 canapes. Notes: This recipe was created to accompany other canapes: Cheese Canapes, Pickled Herring Canapes and Smoked Mackerel Canapes. MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/29/98 Posted on FareShare 10-10-98 by J Pellegrino - - - - - - - - - - - - - - - - - -

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