MERRY CHRISTMAS

TO ALL OUR MEMBERS AND FRIENDS,

WE WANT TO WISH YOU A VERY MERRY CHRISTMAS!

Don

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No Group IS PERFECT!!!

But those who care,

strive to share their best?

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Sauteed wild mushrooms and onions

Sauteed wild mushrooms and onions

From: Kyle Baker

4 strips bacon

three quarter of a pound of fresh wild mushrooms(can buy to supermarket)

morels, chanterelles, honey mushrooms, oyster mushrooms, puff ball, maitake shitake

half cup of wild onions diced (or scallions)

salt pepper to taste

try out bacon until nice and crisp, remove and break up for later.

add mushrooms to bacon fat and season with salt and pepper. 1 to 2 minutes until tender, return bacon pieces to pan stir, season with salt and pepper, serve.

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No Group IS PERFECT!!!

But those who care, strive to share their best?

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Cranberry Sauce

Cranberry Sauce

From: Kyle Baker

2 cups fresh cranberries

1 cup maple syrup

1 cup water

1 quarter teaspoon spicebush berries ground( or Allspice)

Place all ingredients in saucepan, bring to boil covered then lower heat to medium, stirring occasionally simmer for 15 minutes until all berries pop..let chill or serve warm.

Spicebush Berries are the fruit of Linera benzoin a native shrub.

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No Group IS PERFECT!!!

But those who care, strive to share their best?

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Succotash

From: Kyle Baker

Mohegan Succotash

4 ears of fresh sweet corn broken into 2 inch pieces

3-4 cups fresh Lima Beans or 2 10 ounce packages

1 and a half cups water

one quarter cub bacon fat or lard

salt and pepper to taste1 and a half cups wild onion chopped

Gumbo File powder to taste to thicken

optional

1 green and 1 red pepper seeded and diced

Place first 5 ingredients in pot and bring to boil, lower heat simmer 6-10 minutes covered,add wild onion and peppers and file powder, simmer 10 more minutes covered, remove lid, simmer 3-4 minutes more, liquid should reduce by one half cup.

serve

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No Group IS PERFECT!!!

But those who care, strive to share their best?

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Dog food recipes that aren't just for the dogs

Dog food recipes that aren't just for the dogs

by Dana

We've all had days where the dogs just don't seem to want to eat. You set that can of food out and receive a look that says, "This again?' You can't say you blame them; I mean, really - you know you get tired of the same old, same old too. So, why not check out a homemade dog food recipe to give the pups a new treat that, with a few tweaks, you can share as well? Being a fan of chicken salad, as well as the owner of two finicky dachshunds, I've found that this one satisfies the whole family.

For the dog (serving size 1/2 cup):
1 cup deboned organic chicken, cooked and cooled
1 cup mixed salad greens
2 tablespoons red clover sprouts
2 teaspoons olive oil
2 tablespoons plain yogurt
In a small bowl, toss and combine the chicken, salad greens, sprouts and olive oil. Transfer to serving dishes and top with the yogurt before serving.

Once you've finished serving the dogs, add these ingredients to make a tasty treat for yourself:
1/2 cup sliced celery
1/2 cup apples, cut in chunks
1 tablespoon lemon juice
1/4 teaspoon salt
pinch of ground pepper
You may also want to add a bit more yogurt for your serving. Mix all ingredients well, sit back and enjoy your lunch with the pup!

Be sure to check out more dog food recipes

Find this recipe at:

http://blog.halopets.com/2008/05/20/dog-food-recipe/

Apple Cider Brined Roast Turkey

Apple Cider Brined Roast Turkey

Turkey Brine:
8 c. apple cider
1 c. kosher salt
1 c. brown sugar
10 bay leaves
20 allspice berries
1 head of garlic, smashed

8 c. cold water

Place a bag inside a pot, whisk the cider, salt and brown sugar. Add the remaining ingredients, drop in the turkey (which should be washed and trimmed first) and completely submerge in the brine. Refrigerate for at least 1 day (I did mine for 36 hours).

Remove the turkey from the brine. Rinse and pat dry. Place in a roasting pan.

Roast Turkey:
1 apple, quartered
10 baby carrots
2 celery stalks, chunked
1 onion, chunked
2 garlic cloves, cracked
10 sage leaves
1 bunch of thyme
1 stick of butter, softened
Salt and pepper
4 c. chicken stock

2 c. apple cider

Stuff the apple, carrots, celery, onion, garlic, thyme, and 6 sage leaves in the turkey cavity.
Gently lift up the skin and smear 1/4 of the butter between the skin and breast. Place 2 sage leaves under the skin on each side.
Smear the remaining butter on top of the turkey. Season with salt and pepper generously.

Pour the stock and cider into the bottom of the roasting pan.

Heat oven to 425, roast turkey for 20 minutes.
Lower heat to 325, roast for 3 hours (for a 13 lb. turkey, times vary).
Baste every 20 minutes, cover with tin foil if turkey begins to brown too much on top (I did this after 1 hour).

Remove from the oven and let turkey rest for 20 minutes.

Pour drippings into a gravy separator.

Gravy:
2 c. pan drippings
1/2 c. flour
2-4 c. chicken stock

Pepper

Pour drippings (less fat on top) into a pot. Heat over medium-high. Sprinkle in flour, whisk until smooth. Add in chicken stock to reach desired viscosity. Add pepper, taste for seasonings.

Find this recipe at:

http://ashleescooking.blogspot.com/2008/12/apple-cider-brined-roast-turkey.html

Basic Chicken Noodle Soup

Basic Chicken Noodle Soup

    * Drizzle of EVOO
    * 1 yellow onion, minced
    * 2 carrots, peeled and sliced
    * 2 celery stalks, sliced
    * 8 sprigs of thyme
    * 6 c. chicken stock
    * 2 c. water
    * 1 c. egg noodles or other pasta
    * 1/2 lb. poached, shredded chicken
    * salt and pepper

   1. Over medium-low heat, sautee onions, carrots and celery for 5 minutes.
   2. Add thyme, salt and pepper, stock, water, and bring to a simmer.
   3. Add shredded chicken and simmer until 15 minutes before you're ready to serve (but at least 30 minutes).

   4. Add pasta, keep at a simmer and cook for 15 minutes. Serve.

Find this recipe at:

http://thecookbookofbeth.blogspot.com/2008/12/basic-chicken-noodle-soup.html

Beef & Potato Curry

Beef & Potato Curry

Beef & Potato Curry ....a nice beef curry recipe to try...Great one !

INGREDIENTS

    * 2 pounds boneless beef stew meat
    * 3/4 teaspoon salt
    * 1 teaspoon tumeric
    * 1/2 cup veg oil
    * 2 yellow onions,finely chopped
    * 5 cloves garlic, minced
    * 1 teaspoon minced fresh ginger
    * 1/4 cup cumin
    * 1 tablespoon coriander
    * 1 tablespoon paprika
    * 1 teaspoon cayenne
    * 1 teaspoon cardamon
    * 1 tablespoon chopped fresh cilantro
    * 4 medium potatoes, peeled, quartered
    * 5 cups water

INSTRUCTIONS

In a bowl, mix beef, salt and tumeric. Heat oil in a pot on medium. Add onion, garlic and ginger and saute 3 minutes. Add the beef mix and spices and saute 5 minutes. Add the water, cover and simmer til beef tender. Add potatoes and simmer another 20 minutes. This beef curry recipe is ready to serve...enjoy !

Find this recipe at:

http://beefcurry-recipe.blogspot.com/2008/11/beef-potato-curry.html

EAST INDIAN BEEF CURRY

EAST INDIAN BEEF CURRY

Try this beef curry recipe...the EAST INDIAN BEEF CURRY ....very tasty !

INGREDIENTS

    * 2 lbs. lean beef, cubed
    * 1/4 c. flour
    * 3 tbsp. oil
    * 1 chopped raw onion
    * 2 tsp. salt
    * 1/4 tsp. dry mustard
    * 4 tbsp. curry powder
    * 1 tsp. sugar
    * 1 c. water
    * 2 tbsp. lemon juice, preferably fresh
    * 2 tbsp. grated or flaked coconut
    * 1 tart apple, peeled and chopped
    * 1 tomato, peeled and chopped
    * 3 tbsp. seedless raisins
    * Dash of nutmeg

INSTRUCTIONS
Dredge meat in flour and brown on all sides in hot oil. Add onions to skillet, saute a few minutes but do not brown. Add remaining ingredients and mix well. For a mild curry, decrease amount of curry powder used. For a hot curry, increase the amount. Cover.
Simmer for 45 minutes or until the meat is tender. Serve with rice and an assortment of condiments. The beef curry recipe is ready to serves 4 persons.

Find this recipe at:

http://beefcurry-recipe.blogspot.com/2008/09/east-indian-beef-curry.html

Honey and Sage-Roasted Rack of Pork [Diabetic]

Honey and Sage-Roasted Rack of Pork

Yield: Serves 16

Ingredients

    * 2 8-rib pork loin racks, center cut, chine bone off (Frenched)
    * Salt and pepper, to taste
    * 1/2 cup honey
    * 2 tablespoons fresh snipped sage

Directions

   1. Season pork racks with salt and pepper. Place each rack in roasting pans with bones facing up and sides not touching.
   2. Roast at 350 degrees F. for 1 hour until internal temperature reaches 150 degrees F. (about 20 minutes per pound).
   3. Stir together honey and sage. Brush honey mixture onto roast after removing from oven. Let rest 10 minutes while internal temperature rises to 160 degrees F. before slicing to serve.

Calories: 231
Protein: 31 g
Sodium: 95 mg
Cholesterol: 90 mg
Fat: 7 g
Carbohydrates: 9 g

Source: NPB

Find this recipe at:

http://www.diabeticgourmet.com/recipes/html/527.shtml

Holiday Appetizer Meatballs [Diabetic]

Holiday Appetizer Meatballs

Yield: 7 dozen meatballs.
Serving size: 7 meatballs.

Ingredients

    * 2 pounds lean ground pork
    * 1 cup ice water
    * 1/4 cup soy sauce
    * 1/4 teaspoon freshly ground black pepper

Directions

   1. Heat oven to 375 degrees F.
   2. With hands or wooden spoon mix pork, water, soy sauce and pepper thoroughly in large bowl.
   3. Shape into 3/4-inch balls (mixture will be fairly soft and balls will not be perfect).
   4. Arrange closely together in single layer on ungreased shallow baking pan, like a jelly-roll pan.
   5. Bake for 20-30 minutes.
   6. Remove from pan, and serve immediately with a dipping sauce, like your favorite salad dressings or choose from the suggestions below.
   7. Use toothpicks to skewer meatballs to dip. Or remove from pan, cool, cover and freeze or refrigerate. Serve cold or reheated.

Calories: 200
Protein: 13 g
Sodium: 390 mg
Cholesterol: 55 mg
Fat: 16 g
Carbohydrates: 1 g

Source: NPB

Find this recipe at:

http://www.diabeticgourmet.com/recipes/html/530.shtml

Spiral-Cut Ham with Slow-Roasted Asparagus and Lemon-Thyme Sauce [Diabetic]

Spiral-Cut Ham with Slow-Roasted Asparagus and Lemon-Thyme Sauce

Yield: Serves 14 to 16.

Ingredients

    * 7 to 8 pound spiral-cut, bone-in, cooked ham
    * 2-1/2 pounds fresh asparagus
    * 2 tablespoons cooking oil
    * 1/2 teaspoon lemon pepper seasoning
    * 1/4 cup cornstarch
    * 3 tablespoons sugar
    * 2 teaspoons chicken bouillon granules
    * 1/4 teaspoon white pepper
    * 1-1/4 cups water
    * 1 cup lemon juice
    * 1 tablespoon finely shredded lemon peel
    * 1/4 cup butter
    * 2 tablespoons snipped fresh thyme or parsley

Directions

   1. Heat oven to 350 degrees F. Place ham on rack in a shallow baking pan. Cover pan tightly with foil. Roast until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 135 degrees F. (about 15 minutes per pound).
   2. Meanwhile, remove and discard woody stems from asparagus spears. Arrange asparagus in a 15 x 10 x 2-inch baking pan. Drizzle with cooking oil. Sprinkle with lemon pepper seasoning. When ham reaches 135 degrees F., add asparagus to oven. Roast about 30 minutes more or until asparagus is tender and ham registers 140 degrees F.
   3. For lemon sauce, in a 1 1/2-quart saucepan combine cornstarch, sugar, bouillon granules and pepper. Stir in water, lemon juice and lemon peel. Bring to boil; reduce heat. Cook and stir until mixture is bubbly. Cook for 2 minutes more. Stir in butter and snipped thyme or parsley.
   4. To serve, slice ham. Serve with asparagus and lemon sauce. (Use remaining ham for sandwiches or another recipe.)

Calories: 287
Protein: 27 g
Sodium: 1503 mg
Cholesterol: 72 mg
Fat: 14 g
Carbohydrates: 15 g

Source: NPB

Find this recipe at:

http://www.diabeticgourmet.com/recipes/html/539.shtml

Portobello Pot Pie [Diabetic]

Portobello Pot Pie

SUBMITTED BY: JOHN DAILEY

"Flavorful vegetarian pot pie with a mushroom gravy and portabello chunk filling."

Servings 8
 

INGREDIENTS

    * 2 (9 inch) unbaked pie crusts
    * 6 small red potatoes
    * 3 tablespoons olive oil
    * 1 cup sliced onion
    * 1 cup thinly sliced fresh shiitake mushrooms
    * 3 1/2 cups water
    * 1/4 cup tamari or soy sauce
    * 5 tablespoons rice flour
    * 2 portobello mushroom caps, cut into bite size pieces
    * 1 teaspoon dried thyme
    * 2 teaspoons dried sage
    * 2 stalks celery, chopped

    * 1 carrot, cubed

DIRECTIONS

   1. Preheat the oven to 350 degrees F (175 degrees C). Press one of the pie crusts into and up the sides of a 9 inch pie plate.
   2. Bring a saucepan of water to a boil. Add potatoes, and cook until tender, 10 to15 minutes. Drain, and cut into cubes. Set aside.
   3. Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add onion and shiitake mushrooms, cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. Pour in the water and tamari, and bring to a boil. Whisk in rice flour, stirring until there are no lumps. Allow to simmer.
   4. Heat remaining olive oil in a large skillet over medium-high heat. Add portobello pieces, and saute briefly until mushrooms are browned on the outside. Add mushrooms to the gravy mixture along with the carrots, celery and potatoes. Simmer for about 10 minutes, stirring occasionally. Season with thyme and sage. Pour the mixture into the prepared crust. Cover with the other pie crust, and crimp edges to seal. Make a few slits in the top crust to vent steam.

   5. Bake for 40 minutes in the preheated oven, until crust is golden brown.

Nutritional Information

Portobello Pot Pie

Servings Per Recipe: 8

Amount Per Serving Calories: 364

    * Total Fat: 20.3g
    * Cholesterol: 0mg
    * Sodium: 760mg
    * Total Carbs: 39.1g
    *     Dietary Fiber: 7g
    * Protein: 7.9g

Find this recipe at:

http://allrecipes.com/Recipe/Portobello-Pot-Pie

SCALLOPS WITH PEA PODS [Diabetic]

SCALLOPS WITH PEA PODS

Yield: 4 servings

Source: Suzi Castle's Deliciously Healthy Favorite Foods Cookbook

INGREDIENTS
-  1 pound bay scallops (or sea scallops cut into 1/4 inch slices)
-  1/4 teaspoon sesame oil
-  1/8 teaspoon ground pepper
-  1/2 teaspoon finely grated fresh ginger (or 1/4 teaspoon ground ginger)
-  1 cup edible pea pods, with ends and strings removed
-  1 large clove garlic, minced
-  3/4 cup (8 oz. can) sliced bamboo shoots, drained
-  2 green onions, cut into 2 inch pieces
-  1 tablespoon cornstarch
-  1 cup chicken bouillon
-  1 tablespoon oyster sauce, optional

DIRECTIONS

Combine scallops with sesame oil and pepper in a
small bowl. Marinate 30 minutes.

In a large, heavy skillet sprayed with non-stick spray,
stir-fry scallops over medium-high heat until they are
opaque (do not crowd scallops in skillet while cooking).
Remove skillet from burner.

In a medium, heavy skillet sprayed with non-stick spray,
over and cook ginger, pea pods, garlic, bamboo shoots
and green onions over medium-high heat until barely
tender, stirring occasionally. Remove skillet from
burner and add cooked scallops. Mix cornstarch with
bouillon and oyster sauce (if used).

Add to (now empty) scallop skillet, and cook over
medium heat, stirring constantly, until sauce is
thickened. Gently stir cooked scallops and vegetables
into thickened sauce. Serve immediately.

Nutritional Information Per Serving:
Calories: 148; Fat: 1.65 grams; Carbohydrates: 11.8 grams;
Protein: 21 grams; Sodium: 466 mg; Cholesterol: 38.5 mg
Exchanges: 2-1/2 Lean Meat; 1 Bread. Add 1 Fat exchange to meal plan.

Find more seafood recipes at:

http://diabeticgourmet.com/recipes/Seafood

Comanche Chicksaw Plum Bars [Diabetic]

Comanche Chicksaw Plum Bars

Prep Time: 15 Minutes - Cost: $
Servings: 30 bars - Difficulty Level: 2

Ingredients

    * 2 eggs, well beaten
    * 1 cup light brown sugar
    * 1/2 cup buttermilk
    * 1 tsp vanilla extract
    * 2 cups all-purpose flour
    * 1/4 tsp salt
    * 1/4 tsp allspice
    * 1 cup cooked wild plums, mashed, pits removed (may substitute fresh cooked or canned plums)
    * 1 cup chopped pecans or hazelnuts
    * Powdered sugar to sift over baked plum bars (we used 1/2 cup)

Directions

   1. Preheat oven to 325°F. Spray a 13x9-inch baking dish or pan.
   2. In a medium mixing bowl, cream well together the beaten eggs with the brown sugar, buttermilk and vanilla. Add the flour, salt, and allspice, beating well together, then stir in the cooked plums and chopped pecans. Pour this batter into the prepared baking dish; spread evenly. Bake 35 to 40 minutes, until golden.
   3. Remove and cool completely on wire rack. Cut into about 30 bars and dust well with fine sifted powdered sugar, if desired.

Calories: 103
Sodium: 29 mg
Cholesterol: 16 mg
Fat: 3 g
Carbohydrates: 18 g
Exchanges: 1 Starch; 1/2 Fat

Source: Enduring Harvests: A Treasury of Native American Foods For Every Season

Find this recipe at:

http://diabeticgourmet.com/recipes/html/56.shtml