In this issue:

Thursday's Diabetic Recipe: *Chopped Salad*
Requests & Replies from Subscribers:   No Bake Cookies

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* Exported from MasterCook *

Chopped Salad

Recipe By : Real Food for Real People
Serving Size : 8          Preparation Time :0:00
Categories : Diabetic                      Salad
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Sweet Onions -- Chopped
1 cup Chopped Tomatoes
1 1/2 cups Chopped Cucumbers
1/2 cup Chopped Red Bell Peppers
1/2 cup Chopped Green Bell Peppers
1 1/2 cups Chopped Apples -- (tart)
3 1/2 tablespoons Lemon Juice
1/2 cup Olive Oil -- to taste
Salt and Pepper

Mix chopped vegetables and apple together in a large mixing bowl. Combine
remaining ingredients in another bowl. Pour over first mixture; toss. Refrigerate
to allow flavors to blend before serving.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 155 Calories; 14g Fat (76.5% calories from
fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium.


Exchanges: 1 Vegetable; 1/2 Fruit; 2 1/2 Fat.

 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
Hi,

I am beginning a Wednesday Night Dinner ministry at our church and was wondering
if anyone else on the list did this and had some recipes to share. Anything
would be appreciated! Thank you!

Juanita
   

  
Everyone is making a big deal about going "green" lately. Do you have recipes for
making your own cleaners? Thanks,

Jeany
     

Kaylin,

I want to make dog biscuits for my new puppy (a miniature Dachshund). I have a
book that says they love apples and carrots. Do you have recipes for this kind of
thing, and are they expensive or hard to make? Thank you.

Kathy
 

~ Subscriber Responses ~
 

 

Katie asked about making wontons. I assume she means the finished product and
not the wrappers. Here is a variation on the usual style that I enjoy just as
much as the "regular" kind that are found in soup.

Vegetable Potstickers

6 dried black shiitake mushrooms
3 cups green cabbage
1 cup purple cabbage
1 large carrot, shredded
4 medium green onions, chopped
1 teaspoon grated ginger root
2 cloves garlic, finely chopped
2 tablespoons soy sauce
1/2 teaspoon sesame oil
30 won ton wrappers

Horseradish Dipping Sauce

1/4 cup soy sauce
2 tablespoons prepared horseradish
2 teaspoons grated ginger root
1 teaspoon sugar
1 1/2 teaspoons rice vinegar

Mix all dipping sauce ingredients together, cover and put in the refrigerator.
Soak mushrooms in hot water about 20 minutes or until soft. Drain, rinse and
squeeze out excess water. Remove and discard stems, and dice caps. Spray nonstick
skillet or wok with nonstick cooking spray and heat over medium-high heat. Add
mushrooms, green and purple cabbage, carrots, green onions, ginger root and
garlic and stir- fry about 4 minutes or until crisp-tender. Stir in sesame oil
and soy sauce and cool.

Brush edges of 1 wonton wrapper with water (keep remaining wonton wrappers
covered to keep moist). Place 1-tablespoon vegetable mixture on center of skin,
fold bottom corner of wrapper of wonton over filling to form a triangle. Pinch
folded edges together. Keep filled won tons covered to keep moist. Repeat with
remaining won tons and vegetable filling.

Place pot stickers on heatproof plate and place plate on a rack in steamer. Cover
and steam over boiling water for 15 minutes.

Makes 10 Servings Serving Size: 3 pot stickers

Jack Poulter On an Island in the Pacific                        jpoulter@islandnet.com
 

Re: Keeping Salads Cold

In Tuesday newsletter, Liz, who is doing her son's wedding asked how to keep the
salads cold. My suggestion would be to purchase small kiddy swimming pools and
fill with ice and set dish in the ice. There are some great ice buckets this year
made of plastic that would work as well. Try Target or Wal-Mart for ideas. Hope
this helps.

Lou, Fl.                   lou32725@webtv.net

For Liz, who wanted a way to keep salads cold for her buffet...

If you have one of those plastic under-the -bed storage boxes, you can fill that
with ice and put your salad dishes in it your salads will stay chilled and the
melting ice will stay in the container.

MightyMom0@aol.com

This is for Liz who was looking for ways to keep Salads cool while on the buffet.
You could get a volunteer to help you by putting the salads out later. But what
most salad bars do is put the container with the salad into ice. It could be a
larger bowl that just has loose ice in it, or you could make custom ice "rings"
by putting one bowl inside the other, adding water and then freezing it (if you
do this, you could add flowers or other decorations to the water before it
freezes).

Teresa asked about freezing eggs. I've bought frozen eggs (Wal-Mart used to sell
egg patties in the freezer section with their sausage patties), so you can freeze
them. But I rarely bother any more, instead, I break and egg or two in a bowl,
scramble it then microwave it for a minute, stir and microwave it a little bit
more. Sometimes I add milk or cheese to the egg mixture. Saves cleaning up the
pan.

Caroline                    caroline@tcsaf.com
 

No Bake Cookies
From Chet Day's site

2 cups sugar
4 tbs cocoa
1/2 cup evaporated milk
1 stick margarine [I'd use butter -- Chet]

Mix ingredients, stir while cooking, and boil for ½ minute (yep, only 30
seconds).
Take off the stove and add:

1/2 cup peanut butter
1 tsp vanilla
4 cups rolled oats
Add 1/2 cup nut meats or coconut (optional)

Drop on waxed paper and let set for 1/2 hour (if you can - personally, I can't.)
I add pecans or cashews and sometimes finely diced dried apricots. When I was a
struggling single parent I made this with crunchy peanut butter and ½ cup double
strength powdered milk, no nuts and no raisins.

Coconut No-Bakes
from Chet Day's site

1 cup peanut butter, either smooth or chunky
1/2 cup honey
1 cup seedless raisins
1 1/2 cups flaked coconut
1 teaspoon vanilla

Mix peanut butter with honey, raisins and vanilla. Spread coconut on waxed paper
or a flat pan. Drop spoonful of peanut mixture on coconut and roll to coat,
completely. Chill. Makes about 3 dozen. Enjoy!

Mary in Azusa                       Tis1947@aol.com
  

Frosted Peanut Butter Brownies
Makes 1 batch

1 1/2 cup butter
1/3 cup cocoa
2 cups sugar
1 1/2 cup flour
1/2 teaspoon salt
4 eggs
1 teaspoon vanilla
1 - 8oz jar chunk peanut butter
1/3 cup milk
1/4 cup cocoa
1 box 10x sugar (ultra fine or Confectioner's)
10 large marshmallows


Cook 1 cup butter and 1/3 cup cocoa in saucepan on low heat, stirring often,
until butter melts. Remove from heat. Combine sugar, flour and salt in large bowl
and beat until blended -- add eggs and vanilla, beat until blended. Blend in the
cocoa mixture. Spread mixture in a 8x8 square pan. Bake at 350 degrees for 20
minutes until toothpick comes out clean. Remove lid from peanut butter jar and
microwave on medium for 2 minutes -- stir once. Spread melted peanut butter over
warm brownies. Chill 30 minutes. Cook remaining 1/2 cup butter. 1/3 cup milk and
marshmallow in large pan over medium heat - stir often until melted. Remove from
heat and whisk in 1/4 cup cocoa. Stir in 10x sugar until smooth. Spread over
peanut butter. Chill 20 minutes and then cut into squares.

(email address withheld)
 

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