Recipes Included On This Page Simply Great Grilled Chicken Singapore Noodles Sloppy Tomato Goulash Smoked-Salmon Cream Sauce Sour Cream Spice Cake Soy Sesame Sauce -Leysath Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Simply Great Grilled Chicken Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Grill/Outdoor Cooking Main Dishes Volume 1, Oct. '98 Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lite soy sauce 1/4 cup dry sherry 1 tablespoon canola oil 2 garlic cloves -- minced 1 teaspoon minced ginger 1/4 teaspoon nutmeg fresh ground pepper -- to taste 1 1/2 pounds boneless skinless chicken breasts -- 3 - 4 oz. servings You'll never find more moist grilled chicken! Combine all marinade ingredients. Pour half the mixture over the chicken and set in the refrigerator to marinate for at least 2 hours or up to 24 hours. Save the remaining mixture for basting. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Grill the chicken breasts for 3 to 4 minutes on each side, turning once and basting with extra marinade, until the chicken is cooked through. Exchanges: Very Lean Meat Exchange -- 4 Fat Exchange -- 1/2 Calories -- 164 Calories from Fat -- 42 Total Fat -- 5g Saturated Fat -- 1g Cholesterol -- 69mg Sodium -- 665mg Carbohydrate -- 2g Dietary Fiber -- 0g Sugars -- 2g Protein -- 25g Recipe for Monday, 5/11/98 With summer approaching, it's time to get the outside grill going again. This week's recipes are an array of grilled delights from the Flavorful Seasons Cookbook that will keep your family and friends begging for those summer barbecues. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Copyright © 1998 American Diabetes Association MC formatted using MC Buster 2.0f & SNT on 5/16/98 by Barb at PK Posted on FareShare by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Singapore Noodles Recipe By : The Straits Cafe Virtual Restaurant Serving Size : 4 Preparation Time :0:00 Categories : Ethnic Main Dishes Onions Pasta/Noodles Peas/Pea Pods Sauces Seafood Shrimp Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Rice vermicelli ***SAUCE*** 1/2 cup chicken stock 2 tablespoons oyster sauce 2 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon sesame oil 1 tablespoon rice wine 2 teaspoons corn starch ****** 1/2 pound raw shrimp -- peeled, deveined 1 tablespoon peanut oil 3 cloves garlic -- finely chopped 1 tablespoon ginger root -- minced 3 spring onions -- finely chopped 1 tablespoon curry powder 1 onion -- cut in eighths 1 carrot -- grated 1 red pepper -- thinly sliced 2 teaspoons crushed red pepper 1/4 cup bean sprouts -- washed, trimmed 1/2 cup snow peas -- trimmed Soak the rice vermicelli in hot water for 20 minutes, until softened. Drain and set aside. Combine the sauce ingredients (chicken stock, oyster sauce, soy sauce, sugar, sesame oil, rice wine & corn starch) together in a small bowl. Mix well, then set aside. Heat wok over high heat. When hot, add the peanut oil and swirl to cover bottom. Stir-fry the garlic, ginger and spring onions until fragrant-- about 30 seconds. Add the curry powder; cook until fragrant, about 10 seconds. Next add the onion wedges, grated carrot, sliced 3 Garlic cloves, finely chopped red pepper and crushed red pepper. Stir-fry for 3-4 minutes, until the onions become translucent. Add the shrimp. Pour in the sauce and bring to a boil. Stir-fry for about 1-1/2 minutes, until shrimp have turned opaque and pink. Add the bean sprouts, snow peas and vermicelli. Toss to combine with the other wok ingredients. Continue cooking on high for about 2 minutes, occasionally tossing the ingredients, until everything is heated through. Either serve the noodles on one large platter or divide into individual portions. Serve immediately. Recipe from http://www.thestraitscafe.com Formatted and Posted to Fareshare 10/98 by J.Pellegrino - - - - - - - - - - - - - - - - - - NOTES : "Singapore noodles" exist in the same universe as do English muffins and Danish pastries-- foods named in honor of countries but that are unknown to citizens of those respective countries. Outside Singapore, though, this tasty concoction is well-known and is said to be illustrative of the nation's multi-cultural traditions. There are Chinese, Malay and Indian culinary influences all served to you on one plate! * Exported from MasterCook * Sloppy Tomato Goulash Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes Pasta/Noodles Side Dishes Tomatoes Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can Stewed Tomatoes -- (14 1/2 oz.) 1 tsp. Garlic and Herbs (this is a packaged seasoning. 1 tsp. Italian Seasoning 4 cups Spaghetti sauce 2 Tablespoons Olive Oil 1/4 cup water 1 package Shells or elbow macaroni Cook the shells according the package direction. Take the canned Tomatoes and put in a large sauce pan and bring to a boil. While they are warming up, crush them. Mash them against the bottom of the pan so there are no large chunks of tomato. When it reaches boiling, boil for a few minutes, 2 or 3 while you adding the spices, and the rest of the ingredients. Bring to a boil, Pour over the drained macaroni and serve. Has a nice blend of tomatoes and spices. Note-- I use heaping teaspoons of the two spices (actually I just dump them in until it looks good), But, if you like a blander dish just use one level teaspoon. But the spices really help make this dish. It has a lot of flavor. Posted on FareShare 10-7-98 by AcaGordie <gordon@acanet.com.mx> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoked-Salmon Cream Sauce Recipe By : the California Culinary Academy Serving Size : 3 Preparation Time :0:15 Categories : Cream Cheese Fish Pasta/Noodles Peas/Pea Pods Sauces Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces cream cheese 1 cup milk 1/4 pound sliced smoked salmon -- cut into 1/4" pieces 1/2 cup cooked fresh peas 1 large green onion, including green tops -- finely sliced 2 teaspoons lemon juice 1 teaspoon fresh dill -- finely chopped 1/3 cup Parmesan cheese -- freshly grated 1. In a medium saucepan combine cream cheese and milk. Heat, stirring, until mixture is smooth. 2. Stir in smoked salmon, peas, onion, lemon juice, and dill. Cook to heat through. 3. Remove pan from heat. Stir in cheese. Use immediately or cool to room temperature and refrigerate or freeze (see Time saver Tip). 4. To serve: Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen spinach fettucine, or 8 ounces dried, following package directions. Drain. Toss sauce with pasta. Makes 2 cups (3 main dish or 6 appetizer servings). * Time saver Tip: Sauce can be made up to 6 hours ahead, covered, and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 1 month. To serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan or microwave oven on 50% power until warmed through, 3 to 5 minutes, whisking frequently and vigorously to bring sauce to a creamy consistency. Serve on cooked pasta. Posted on FareShare 10-98 by Cairn Rodrigues - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Spice Cake Recipe By : Diabetic Dessert Cookbook (Nancy O'brion) Serving Size : 18 Preparation Time :0:00 Categories : Appetizers Cakes Desserts Eat-Lf Mailing List Fruit Healthwise Vegetarian Volume 1, Oct. '98 Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup margarine 3 tablespoons brown sugar -- Granulated 2 Eggs -- or equiv sub 2 teaspoons cinnamon 1 teaspoon Ground cloves 1 teaspoon Nutmeg 2 cups flour -- sifted 1 teaspoon Baking powder 1 1/4 teaspoons Baking soda 1/2 teaspoon Salt 1/2 cup Water 1 cup Sour cream 1/2 cup Raisins 1/4 cup walnuts -- chopped Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margarine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool. Recipe yields 18 servings @ 124 calories per serving Exchanges: 1 1/2 bread 1 fat - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soy Sesame Sauce -Leysath Recipe By : Scott Leysath, Home and Garden TV's Sporting Chef Serving Size : 4 Preparation Time :0:00 Categories : New Sauces Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons rice vinegar 2 tablespoons soy sauce 1 tablespoon hoisin OR other sweet-spicy sauce 1 tablespoon pickled ginger OR minced fresh peeled ginger 1 tablespoon sesame seeds 1 tablespoon brown sugar Combine all ingredients in skillet, bring to a boil and cook until liquid is reduced by one-third. ARCHIVES: Article by Ann Burger, Charleston.net 28-0ct-98. Desktop of Pat Hanneman (kitpath@earthlink.net). FareShare Gazette 10/28/98. Notes: The term "reduce" means to boil the liquid rapidly until the total volume is reduced by evaporation. Sauces work with just about any dark-fleshed game, include waterfowl and antlered animals, Leysath says. - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.