1/3 c Egg substitute 2 c Pared and cored apples, -finely chopped (2 medium) 1 1/2 c Cooked white rice 1/2 c Pitted dates, snipped 1/4 c Sugar 1/2 t Cinnamon 2 T Unsalted margarine, -softened 1 t Vanilla 2 Egg whites 1/4 t Cinnamon Preheat oven to 325 degrees F. Mix together the egg substitute, apples, rice, dates, sugar, cinnamon, margarine, and vanilla. Beat the egg whites until stiff peaks form; fold into rice mixture. Turn into a 1 1/2 quart casserole or souffle dish. Sprinkle cinnamon on top. Place casserole in a pan of very hot water (1 inch deep). Bake at 325 F. about 70 minutes. Serve warm or chilled. If desired, garnish with fresh apple slices dipped in lemon juice. Yield: 6 serving Nutrient analysis of 1 serving: 1 starch/bread exchange; 1 fruit exchange; 185 Calories; 4 g protein; 6 g fat; 31 g carbohydrates; 42 mg sodium; 0 cholesterol. Source: The Complete Diabetic Cookbook by PJ Palumbo, MD,FACP and Joyce Daly Margie, MS. Posted by Dar Rains |
6 oz Can salmon 1 Green onion, thinly sliced 1 tb Vegetable oil 2 ts Cornstarch 1 c Chicken broth 1 tb Dijon-style mustard 1/3 c Heavy cream 1/4 c Fresh dill, chopped 1 t Lemon juice 16 oz Fettucine, cooked following -package instructions Drain the salmon, rinse it in cold water and carefully remove any bones. Flake it coarsely, then set aside. In a large skillet, saut the green onion in oil, stirring often. In a small bowl, whisk together cornstarch and two tablespoons of chicken broth until smooth. Whisk in mustard and remaining broth, mixing thoroughly. Pour into the skillet with the green onions, stirring constantly . until mixture thickens. Add heavy cream, dill, lemon juice and salmon. Heat just to serving temperature. - In a serving bowl, pour the sauce over the warm fettucine. Toss gently . and serve immediately. From the files of Al Rice, North Pole Alaska. Feb 1994 |
8 c Chicken broth 4 Eggs, separated 1 c Uncooked rice 4 tb Lemon juice Make chicken broth and heat to boiling; add rice. Simmer covered about 20 minutes. Remove from heat and set aside. In a bowl, beat egg whites until stiff; add yolks and beat well. Beat continuously adding lemon juice a little at a time. Then add about 1/5 of the broth, beating continuously. Pour this mixture back into the pot of broth and rice. Mix well over heat but, to avoid curdling, do not allow soup to come to a boil. Serve immediately. —– |
1 c Brown basmati rice 1 3/4 c Water 1/4 ts Sea salt 1 tb Olive oil (may be doubled) 1 md Onion; chopped 1/2 c Chopped celery 1 Garlic clove; minced 1/2 c Small walnut pieces 2 1/2 tb Chopped fresh rosemary 1 tb Tamari or shoyu Wash and drain the rice and place it in a heavy saucepan over medium heat. Let the rice dry out somewhat and begin to toast lightly, then add the water and salt. Bring to the boil, boil for 1 minute, then cover and cook over low heat without stirring for 40 minutes. Let the rice rest for 10 minutes before removing the lid. Fluff the rice with a rice paddle or fork. While the rice is cooking, heat the oil in a skillet and add the onion, celery, and garlic. Saute for 3 to 4 minutes. Add the walnuts and rosemary and saute about 5 minutes longer. Add the tamari or shoyu and mix well. Combine the sauteed mixture with the rice. Serve immediately or reheat in a casserole. Variation: Add 1/2 cup sliced mushrooms along with the walnuts. * Source: Sandra Kocher, Spencer, Massachusetts * The Herb Companion, October/November 1993 * Typed for you by Karen Mintzias |
1 Duckling 2 ts Peppercorns 1 ts Thyme, whole dried 2 Bay leaf; crumbled 6 Cloves 1 tb Kosher salt 1 tb Sugar, brown 1 tb Brandy 1 Garlic clove 5 Red cabbage leaves Cut off the wingtips from the duck and wrap them up with the giblets for making stock. Pull out and discard any loose interior fat. Rinse the duck inside and out and pat dry, inside and out. Mix together in a spice mill or mortar the peppercorns, thyme, bay leaves, cloves and salt. Grind to a fine texture. Combine in a small dish with the brown sugar and brandy. Place the duck in a heavy plastic bag that fits snugly. Rub half the spice mixture inside the duck and the remaining half over the outside. Place the garlic in the duck’s cavity. Close the bag tightly and refrigerate 24 hours, rubbing the surface and squeezing in the spices occasionally. Remove the duck from the bag and gently pat it dry. Set it on a cake rack over a plate and return it, uncovered, to the refrigerator for another 24 hours or so, turning it once. Pat the duck to dry it thoroughly (if not already dry) and let it come to room temperature (at least two hours). Preheat the oven to 300. Using a large needle and white cotton thread, sew closed the neck and tail openings. Place the duck on its side on a rack set in a roasting pan. Roast the duck for 45 minutes. With the needle, prick the fatty parts on the upper side; do not prick deeply enough to pierce the flesh. Grab the duck by the legs and turn it over onto the other side. Increase the oven temperature to 350 and roast 30 minutes. Price the fatty parts on the upturned side and then turn the duck onto its breast. Increase the heat to 400 and roast about 30 minutes longer, or until the duck is deeply browned and most of the fat has melted away. Remove from the oven and let cool 1 to 3 hours before serving. To serve: Using a heavy cleaver or poultry shears, cut through flesh and bone of the duck carefully to make about 12 to 14 serving pieces, keeping the skin neatly intact on each piece. Spread the cabbage leaves over a platter, shallow basket or wooden bowl and arrange the duck on them. If the duck is to be served hot, arrange the cut pieces in a pan in a single layer, cut side down, and roast in a preheated 350 oven 15 minutes. — Food & Wine magazine |
2 tb Dried currants 2 tb Brandy 1 1/2 c Water 1/4 c Long-grain white rice 1 pn Salt 2 c Low-fat milk 2 ts Unflavored gelatin 1/3 c Sugar 1 ts Grated orange peel 1/2 ts Ground cinnamon 1 lg Egg 1 ts Vanilla extract Bring 2 tablepsoons dried currants and brandy to boil in small saucepan. Remove mixture from heat. Combine 1-1/2 cups water, rice and salt in another small saucepan. Bring to boil, stirring occasionally. Reduce heat to low. Cook uncovered until almost all water is absorbed and rice is very soft, stirring occasionally, about 20 minutes. Place 2 cups milk in heavy medium saucepan; sprinkle gelatin over milk. Let stand 10 minutes to soften. Heat milk mixture over low heat until just warm, stirring until gelatin dissolves. Add currant mixture, rice, sugar, orange peel and cinnamon. Cook over low heat until mixture thickens slightly, stirring occasionally, about 12 minutes; do not boil. Whisk egg and vanilla in medium bowl to blend. Mix 1/2 cup of hot rice mixture into egg. Return egg mixture to saucepan and stir over very low heat 3 minutes; do not boil. Remove mixture from heat. Place saucepan in bowl of ice water. Stir pudding occasionally until cool. Spoon into four 3/4-cup custard cups. Refrigerate until set, at least 8 hours. |
3 tb Oil 1 md Onion, finely chopped 6 c Pumpkin*, cubed 3/4 c Dried apricots, chopped 1 ts Salt 3/4 c Water 1 c Cooked rice *Or can substitute butternut or buttercup squash or sweet potatoes. Heat oil in a wide skillet over medium heat. Add onion and cook & stir occasionally, until it begins to brown. Add pumpkin pieces to skillet as you prepare it. Stir to coat. Chop apricots and add to skillet along with salt and 3/4 cup water. Cover and simmer the mixture 15 minutes. Add cooked rice and cook 10 minutes more, or until pumpkin is tender. Stir often as it cooks. |
4 Pork chops, lean 2 c Water 1 t Salt 2 T Oil 1 c Rice 1 cn Cream of mushroom soup Flour 1/4 c Water Bring 2c salted water to boil. Add uncooked rice; cook until tender. Brown floured and salted pork chops in oil. Add mushroom soup and 1/4c water. Cover and cook 15 minutes. Line casserole with rice, cover with chops and gravy. Bake 30 to 45 minutes at 350 degrees or until tender. |
6 Center-cut pork chops -1″ thick Salt and freshly ground -white pepper 1 Sprig rosemary 3 T Olive oil 4 Shallots, finely chopped 1 t Finely minced garlic 1 t Hot Hungarian paprika 6 lg Very ripe tomatoes, seeded -peeled, coarsely chopped 1/2 c Dry white wine 1 Dry red hot chili pepper 1 T Tomato paste 2 sm Green peppers, sliced 1/2 c Pimientos, coarsely chopped —–GARNISH—– 2 T Finely chopped parsley Dry the chops with paper towels. Season with salt and pepper. In a large heavy skillet heat 3 T of olive oil until it is almost smoking. Brown the chops for 2 or 3 minutes on each side and remove them to a plate. Pour out all but 2 T of the fat. Lower the heat. Add the shallots and garlic and cook until soft. Make sure not to burn them. Add the paprika, tomatoes and wine. Bring the mixture to a boil and lower the heat. Add the hot chili pepper, tomato paste, green pepper and rosemary. Return the chops to the pan. Cover it tightly and let them simmer for 45 minutes. Five minutes before they are ready, add the roasted red peppers. Remove the chops to a serving dish. If the sauce seems a little thin, raise the heat and reduce it until it heavily coats the spoon. Discard the rosemary. Correct the seasoning and pour the sauce over the chops. Garnish with parsley and serve immediately. Note: This dish can be cooked in a 350 degree oven for 45 to 50 minutes and can be served over rice pilaf. |
2 c Cooked rice 1 1/2 c Miniature marshmallows 1 c Milk 1/3 c Crushed peppermint candy 1 ts Vanilla extract 1 c Whipping cream; whipped 1 (6 oz) chocolate crumb crust –(prepared) 1/4 c Fudge sauce Combine rice, marshmallows, milk, and candy in 2-quart saucepan. Cook over medium heat until thick and creamy, 6 to 8 minutes, stirring constantly. Remove from heat and stir in vanilla; cool. Fold in whipped cream. Spoon into chocolate crust. Chill at least 3 hours. Drizzle with warm fudge sauce before serving. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias |