This issue "L" 07-15-201
3

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I hope you enjoy the recipes!
 

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Index
1. Lamb and Pine Nut Stirfry
2. Lasagna Diabetic
3. Layered Taco Dip
4. Lemon Pecan Wafers
5. Leslie's Carrot Pineapple Muffins
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1. Lamb and Pine Nut Stirfry

Categories: Lamb, Meats

Yield: 1 Servings

2 oz Boneless Lamb
1 1/2 ts Oyster Sauce *
1/2 ts Grated Ginger root
3/4 c Bok Choy Cut In 1-inchPieces
1 tb Water
2 tb Pine Nuts, Toasted
3 tb Water
3/4 ts Cornstarch
1/4 ts Instant Chicken Bouillon
1/4 c Sliced Fresh Mushrooms
1 tb Cooking Oil
Hot Cooked Rice (Opt.)

Oyster sauce is an ingredient used frequently in Oriental cooking. You'll find it in either your grocery or an Oriental Food Store. Partially freeze lamb. Thinly slice into bite-size strips. In a 1-cup measure stir together 3 T water, oyster sauce, cornstarch, grated ginger root and chicken bouillon granules. Micro-cook, uncovered, on 100% power for 1 1/2 minutes or till mixture is thickened and bubbly, stirring every 30 seconds. Set aside. In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 T water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 1/2 minutes or till bok choy is just crisp-tender. Drain. Cover and set aside. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to browning dish. Swirl to coat dish. Add lamb strips. Micro-cook covered, on 100% power for 1 to 2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture. Micro-cook, uncovered, on 100% power about 30 seconds or till mixture is heated through. Toss lamb mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice, if desired.

Source: FreeGroups.net
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2. Lasagna Diabetic

Categories: Diabetic

Yield: 4 Servings

1 c Chopped onions
1 c Sliced mushrooms
1/2 c Diced green peppers
1 tb Parsley flakes
1/2 ts Each basil, oregano, chili powder
5 oz Mozzarella cheese
1 Garlic clove, minced
1 c Chopped carrots
3 c Tomatoes
1/4 ts Dried rosemary
3 oz Grated Romano cheese
1 1/3 c Cottage cheese

Saute onions, garlic, mushrooms, carrots, and peppers until soft. Add tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper. Simmer 15 minutes. Mix together the 3 cheeses. Starting with sauce, layer with 8 cooked lasagna noodles and cheese in an 8 x 12 inch casserole. Bake at 375 degrees for 30 minutes.

Source: FreeGroups.net
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3. Layered Taco Dip

Try this delicious layered dip at your next party!

From, "Traditions...A Taste of the Good Life" published by The Junior League of Little Rock, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:

1 (15 ounce) can refried beans
3 ripe avocados
2 Tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 (8 ounce) carton sour cream
2 Tablespoons mayonnaise
1 (1-1/4 ounce) package taco seasoning mix
2 tomatoes, chopped
1 bunch green onions (tops and bottoms), chopped
1 (8 ounce) package Cheddar cheese, grated
1 (4-1/4 ounce) can chopped black olives, drained
Picante sauce (Optional)
Jalapeno peppers (Optional)
Tortilla chips


TO PREPARE:
Spread refried beans on the bottom of a 9 x 13 pyrex dish and set aside. Mash avocados. Mix with lemon juice, salt, pepper and garlic powder. (You may use a 16 ounce container Calavo avocado dip instead of avocado mixture.) In another bowl, combine sour cream, mayonnaise and taco seasoning mix. Spread avocado mixture over refried beans. Spread the sour cream mixture over the avocado mixture. Sprinkle with tomatoes, onions, cheese and olives, making each a separate layer. You should have 7 layers when completed. Serve cold with tortilla chips. Picante sauce may be spooned over the tomato layer, if desired, and jalapeno peppers may be added to the top.

NOTE: For a special occasion, make a crust of 1-1/2 to 2 cups corn chips and 1/4 cup melted butter. Place in bottom and sides of springform pan and bake for 8 to 10 minutes at 350 degrees. Layer the taco dip ingredients in the pan. Refrigerate for several hours and unmold at serving time.

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4. Desserts:
Lemon Pecan Wafers

from Stop and Smell the Rosemary, Recipes and Traditions to Remember

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
2 cups all-purpose flour
1/8 teaspoon salt
1 teaspoon baking powder
1 cup pecans, toasted and chopped

TO PREPARE:

Cream butter and sugar until light and fluffy. Beat in egg, lemon zest, and lemon juice. Combine flour, salt, and baking powder in a separate bowl. Gradually blend flour mixture into butter mixture. Stir in nuts (mixing with your hands if necessary to distribute nuts evenly). Shape dough into 2 rolls, 1-1/2 inches in diameter each. Wrap in wax paper and refrigerate until firm, about 2 hours. (Dough may be stored in refrigerator up to 3 days.)
Preheat oven to 375 degrees. Grease a baking sheet. Unwrap dough and, using a sharp knife, cut into 1/8-inch slices. Place slices 1 inch apart on prepared baking sheet. Bake 12 minutes, or until edges are lightly browned. Transfer to racks to cool.

YIELDS: 6 dozen cookies

Copyright 1996 The Junior League of Houston, Inc. All rights reserved. Visit The Junior League of Houston web site to purchase copies of Stop and Smell the Rosemary, Recipes and Traditions to Remember and other fine cookbooks, or call (713) 627-COOK.
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5. Leslie's Carrot Pineapple Muffins

Categories: Low-cal, Muffins

Yield: 6 Muffins

1 c Whole wheat flour
1/2 c Regular flour
1/2 c Brown sugar
1 ts Baking powder
1 ts Baking soda
1/2 ts Nutmeg
1 ts Cinnamon
1/4 ts Salt
2 tb Oil; or Applesauce for LoFat
1 Egg; or 2 egg whites
1/4 c Skim milk
1 c Carrot; Grated
8 oz Crushed pineapple; w/juice


Mix flours, sugar, baking powder, baking soda, and Reformatted by Elaine Radis
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