Greatest Recipes

4 English Muffins

8 oz Pizza Sauce

1/2 c Onions, finely chopped

8 Green Pepper Rings,

-quartered 16 sl Pepperoni, cut in half

1 c Mozzarella Cheese, shredded

Split the muffins in half and toast them in the toaster. Spread the pizza sauce on both halves of the muffins. Top with the onions. Cut each muffin half into four pieces. Place the eight muffin pieces in a circle around the edge of a paper plate (four plates will be used). Lay one-quarter section of the green pepper on top of each muffin piece. Place one-half slice of the pepperoni on top of each muffin piece. Top evenly with the mozzarella cheese. Place each plate, uncovered, in the microwave, and cook on HIGH for 1 minute; rotate each plate one-half turn after 30 seconds. Yield: 32 servings One Serving: Calories: 45 Carbohydrates: 3 Exchange: 1/4 bread; 1/3 medium-fat meat Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling Publishing (1989), ISBN 0-8069-6957-1, ISBN 0-8069-6960-1 (pbk.) Shared by: Norman R. Brown

18 sl Soft white bread; crusts

-removed 3 tb Unsalted butter; melted

6 oz Marinated artichoke hearts

-drained & finely chopped 3 tb Mayonnaise

1 tb Scallion; finely chopped

-chop some of tops/garnish 1/4 c Parmesan cheese; grated

1 tb Parmesan cheese; grated

Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2″ square. Brush both sides of the squares lightly with the butter and fit th squares into gem muffin tins, pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated 350 deg. oven 12-14 minutes, oruntil the edges are pale golden. These may be made 2 days in advance & kept in an airtight container. In a bowl stir together the artich hearts, mayonnaise, 1 tb of the scallion, 1/4 c of the Parmesan, and salt & pepper to taste. Divide the mixture by heaping teaspoons among the croustad and sprinkle the remaining Parmesan on top. Broil the croustades under a preheated broiler about 6″ from the heat, being careful not to let the croustade edges burn, for 1 minute, or until the filling is bubbling. Garni the croustades with the scallion green and arrange 3 of them on each of 6 small plates. From Best of Gourmet 1992.

1 md Onion

2 c Potato buds

1 1/2 c Peas and Carrots

2 Green Chillies

1 ts Lemon Juice

1 c Gram flour

1/2 ts Mustard seed

pn Turmeric 1/2 ts Baking powder

1/4 Inch Ginger

1 sm Bunch Coriander leaves

2 ts Salt

Oil The filling is prepared as follows: 1. Mix potato buds and 1/2 tsp of salt with 1 cup of hot water

2. Chop ginger, chillies, coriander leaves, and onion finely

3. Heat oil (about 5 table spoons) and add mustard seeds

4. Add chopped ingredients and fry till onions are brown

5. Add carrots, peas, turmeric and 1 tsp of salt and cook on low

heat for about 10 minutes. 6. Add potato (now mashed) and fry for 5 minutes.

7. Remove from heat and add lemon juice and let it cool

The batter is prepared as follows: Combine gram flour, 3 tbsps of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mix thoroughly After batter is prepared, make small balls out of the filling and roll them in the batter. Then fry in hot oil. You will get about 20-30 small bondas. Recipe By : Somesh Rao

1 lb Shrimp, shelled and deveined

2 ts Salt

2 Garlic cloves

2 Shallots

2 ts Sugar

1/4 ts Black pepper

1 tb Toasted rice powder

1 tb Vietnamese fish sauce (nuoc

-mam) 2 tb Ice water

Vegetable oil to oil your -hands Three 6-inch long canned -sugar cane sections 1 Cucumber, peeled and cut

-into thin slivers 1 c Fresh mint leaves

1 c Fresh coriander leaves

Twelve butter or red leaf -lettuce leaves Twelve 8-inch round dried -rice papers ——————————-DIPPING SAUCE——————————- 4 Garlic cloves

2 Fresh Serrano chiles

2 tb Sugar

6 tb Vietnamese fish sauce (nuoc

-man) 4 tb Fresh lime juice

6 To 8 tablespoons water

The Vietnamese use a small indoor earthen stove fueled with coal set on the table to simmer, boil and barbecue. I have broiled this dish in an oven, with excellent results. Sugar cane makes this recipe visually exciting and exotic. Its sweetness subtly melts into the shrimp paste. Sugar cane comes fresh and canned in better Asian markets; the former is scarce and very expensive. Check with the grocery clerk to make certain that you are buying the 6- to 7-inch long stalks, not the cubes. The recipe serves well as a buffet appetizer or as a first course for a dinner party. Shell and devein the shrimp. Toss with salt; let sit for 10 minutes. Rinse with cold water; drain thoroughly. Blot dry. In a food processor, finely mince the garlic and shallots. Add sugar, pepper, toasted rice powder, fish sauce, and shrimp; process into a smooth paste. With the machine running, pour the ice water through the feed tube; process until the shrimp is light and fluffy. Cover and refrigerate. Pour vegetable oil into a small bowl. Place a wire cooling rack on a baking sheet; brush with oil. Cut the sugar cane lengthwise into quarters to make 12 long strips. Dip your fingers into the oil, then take about 2 tablespoons shrimp paste and evenly mold a 1-inch cylinder around a sugar cane strip, leaving 1 inch free at both ends. Arrange the rolls on the rack diagonally, and keep them from touching each other. Arrange the cucumber, mint and coriander leaves, and lettuce on a platter; set aside. Broil the shrimp rolls about 6 inches from the heat, turning once, until the edges are bright orange and the filling feels firm to the touch, 2 to 3 minutes per side. To serve, take a rice paper sheet and set it on a plate. Dip a pastry brush into a bowl of water. Brush the entire rice paper generously with water. Let it sit until the paper is pliable and somewhat flimsy. Put a lettuce leaf on one end of the paper. Place a cucumber sliver, mint and coriander leaves on top of the lettuce. Take a hot stick of sugar cane, break off the shrimp and place it on top of the vegetables. Begin rolling up the paper to enclose the filling; form it into the shape of a cylinder. Drip into the nuoc Cham Dipping Sauce,. and take a bite, then chew on the sugar cane for the sweetness (do not swallow the sugar cane). NUOC CHAM DIPPING SAUCE: Grind the garlic, chiles and sugar into a paste in a mortar, blender or mini-food processor. Stir in fish sauce, lime and water. Strain into a dipping bowl. NOTE: If sugar cane is not available, use a skewer or inexpensive bamboo chopsticks. Soak them in water overnight before wrapping with shrimp paste. Makes 12 rolls or serves 6. Posted by Stephen Ceideberg; December 13 1991.

1 lb Black beans, soaked

8 c Water

2 tb Salt

1 c Onion, chopped

1 c Green pepper, chopped

1 c Celery, chopped

1 c Carrots, chopped

8 tb Olive oil

6 Garlic cloves

1 tb Cumin

4 ts White vinegar

1 ts Soy sauce

Simmer beans in water till soft. Saute onions, pepper, celery & carrots in olive oil til the onions turn golden brown. Add garlic, cumin, vinegar & soy sauce. Cook, stirring for 3 minutes.

Drain about 1/2 c water from beans & add it to the saute. Cook over a low heat for 30 minutes. Combine vegetables with beans. Cook for another 30 minutes, adding more water if necessary. Joel Rapp, “Mother Nature’s Vegetarian Feasts”

1/4 c Extra-virgin olive oil

1 ts Whole cumin seeds

1/2 ts Crushed red pepper flakes

2 tb Fresh lime juice

1/2 ts Salt

1/4 ts Black pepper

1 lb Broccoli, cut into 1/4″

– pieces, include stem 1/4 lb Fresh spinach

1/2 c Water

2 tb Grated coconut

Heat oil in non-stick frying pan over medium-low heat. Add cumin & pepper flakes & fry for 1/2 minute. Stir in lime juice, salt, pepper, vegetables & water. Cover & simmer until the vegetables are reduced to a chunky puree (45 to 60 minutes). Stir occasionally. Immediately before serving, spread about 1 tb of mixture on poppy seeds crackers, (see recipe). Sprinkle with coconut.