In this issue:

Thursday's Diabetic Recipe: *Skillet Stuffed Peppers*
Requests & Replies from Subscribers:  Oriental Chicken Salad

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* Exported from MasterCook *

Skillet Stuffed Peppers

Recipe By : Real Food for Real People
Serving Size : 8          Preparation Time :0:00
Categories : Diabetic                  Ground Beef
Main Dishes               Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Converted Rice -- cooked
1 pound Ground Beef, lean
1 small Onion -- chopped
3 tablespoons A-1® Steak Sauce
1 teaspoon Salt
1/4 teaspoon Black Pepper
8 ounces Tomato Sauce
1 cup Corn, frozen -- thawed
6 large Green Bell Peppers
6 medium Carrots -- peeled and sliced
3 tablespoons Butter or Margarine
1/2 cup Water
1 pound Sharp Cheddar Cheese -- shredded

In a medium skillet, brown ground beef with onion until crumbly. Drain. Remove from heat.
Mix in A.1, salt, pepper, tomato sauce, corn, and rice. Cut tops, seeds, and membranes from
peppers. Discard. Fill peppers with meat and rice mixture. In 10-inch skillet, place peppers and carrots. Add butter and water. Simmer, covered, 30 to 40 minutes, or until carrots are tender. Top each pepper with shredded cheese 5 minutes before you are finished cooking. Serve hot.

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

Per Serving (excluding unknown items): 542 Calories; 35g Fat (57.9% calories from fat); 28g
Protein; 30g Carbohydrate; 4g Dietary Fiber; 114mg Cholesterol; 988mg Sodium.

Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 5 Fat; 0 Other Carbohydrates.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Kaylin,

I have a few requests. One is a recipe my grandma use to make. It was called City Chicken and
was made with pork and veal. She would put it on skewers and bake it in the oven. My other
request is for Fried Apricot Pies. I read about them in a novel. I know it was not made with
fresh apricots and they were individual pies. Thanks!

Linda

I am looking for the recipe for Pineapple Chicken that was either in Light and Tasty or Quick
Cooking magazine. I remember it had pineapple chunks and Water chestnuts and the sauce had
orange juice as an ingredient, please help! Thanks!

MB

My daughters love chicken and dumplings like the ones they serve at CRACKER BARREL. Does
anyone have a recipe for chicken and dumplings?? My recipe turns out bland and the gravy is
thin and tasteless. Can anyone help with a recipe?

Deb

~ Subscriber Responses ~
 

This is for Shelley who wanted a recipe for Marie Callendar's chicken pot pie. I too share a fondness for this, but not what a frozen one in the store costs! This is a great comfort meal, quick dinner, and can easily be changed around to use up whatever you have on hand. The key to turning out a good one is to not overdo on the seasonings yet have thick and flavorful gravy. I think the chicken base does that better than chicken bouillon, and cooking the flour long enough.

The Marie Callendar's recipe is loaded with fat from the cream (I also think they butter the crust on top in the restaurant). So, I'm also including a healthier version. I've never tried making the crust myself. I always buy a store bought crust to save time. If you are even more pressed for time, use a store bought rotisserie chicken. I've also used 98% fat free cream of chicken soup in place of the milk and that works too. Just use a little less flour. Adding potatoes, poultry seasoning and fresh garlic is good too.

Marie Callender's Chicken Pot Pie

Filling:
2 cups water
14 ounces boneless, skinless chicken breasts,
cut into 1/2-inch pieces
2 carrots, peeled and cubed (about 1 cup)
2 ribs celery, sliced (about 1 cup)
1 medium onion, chopped (about 3/4 cup)
2 tablespoons chicken bouillon granules
1/4 teaspoon black pepper
1/4 cup butter
4 tablespoons cornstarch
1 tablespoon flour
1 cup heavy whipping cream
1 cup frozen peas

Crust:
2 cups flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water

To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.

To make the crust: Heat oven to 400 degrees F.

Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form. Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough water to hold the dough together. Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate. Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.

To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust. Seal crust and flute edge. Bake in a 400 degree F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.

Per serving: 724 cal.; 27 g pro.; 47 g carb.; 47 g fat (21 sat., 18 monounsat., 8 polyunsat.); 126 mg chol.; 680 mg sod.; 3 g fiber; 6 g sugar; 59 percent calories from fat

Chicken Pot Pie

1 lb. boned, skinned chicken OR turkey breast meat - cubed
2 carrots - slice thin
1 rib celery - slice thin
1 cup frozen peas
1/3 cup butter OR margarine
1 sm. onion - chopped
1/3 cup all-purpose flour
2/3 cup milk
2 tsp. chicken soup base
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery salt
9" refrigerated pie crusts
1 Tbls. butter OR margarine

Place chicken/turkey, carrots, and celery in a saucepan. Pour just enough water over to cover all. Bring to a boil over medium-high heat, reduce heat to medium, and simmer until meat is cooked through. Add peas to pot and simmer for 1 minute. Drain water from pan, reserving 2 cups of the water; set aside meat and vegetables.

In a saucepan over medium heat, cook onions in 1/3 cup butter until soft; stir in flour; slowly whisk in reserved water and milk; stir in soup base/bouillon, salt, pepper, and celery salt. Simmer sauce until thick; remove from heat; set aside.

Center one pie crust in a lightly greased 9" pie plate; spread cooked chicken and vegetables evenly into crust; pour prepared sauce into crust. Center second pie crust over pie; fold over edges and pinch with a fork to seal; and prick holes in top of crust.

Bake in a 425 degree oven for 20 minutes. Cover edges of pie with aluminum foil and bake an additional 10-15 minutes, or until crust is golden brown. Rub 1 Tbls. butter over top of hot crust. Cool for 10 minutes before cutting.

Vicki from San Antonio                             vterp06@yahoo.com
 

This is in answer to Laurel who wanted Chinese vegetable recipes. These are great salads and  very healthy.

Linda Duncan, SC                          lindaharper@bellsouth.net

Asian Coleslaw

1/4 cup almonds
2 tbsp sesame seeds
6 cups thinly sliced cabbage (one bag coleslaw mix)
3 cups bean sprouts
1/2 cup chopped green onions

Dressing:
1/4 cup rice vinegar (or cider vinegar if you don't have it)
2 packets Splenda
2 tbsp soy sauce
2 tbsp sesame oil
pepper

Mix dressing ingredients, pour over mixed veggies & nuts.

Oriental Chicken Salad

Dressing:
1 egg
1/4 cup sesame oil
3/4 cup canola oil
1 tsp. Splenda
1/2 gr. pepper
3 tbsp. vinegar (unseasoned rice vinegar if you have it)
1 tsp. minced garlic
1/2 tsp. salt
2 tsp. minced fresh ginger
3 tbsp. Dijon mustard
2 tbsp. soy sauce ( or reduced sodium soy sauce)
1 tsp. lemon juice

Salad

2 pounds boneless, skinless breasts (3 1/2 - 4 c. meat), cooked and cubed
OR 2 pounds boneless pork
2 cups bok choy in 1/4" slices
1 1/2 cups bean sprouts
2/3 cup sliced scallions
1/3 cup sliced bamboo shoots
1/2 cup sliced water chestnuts
Romaine leaves
finely sliced red cabbage
whole almonds, toasted

For dressing, whiz egg in blender til light colored. Add oils slowly whiling whizzing until well homogenized. Add remaining ingredients and mix again. Combine chicken, bok choy, sprouts, scallions, water chestnuts and bamboo shoots. Toss with the dressing. Arrange on platter lined with romaine lettuce. Garnish with red cabbage and almonds.

Laurel asked for a stir-fried vegetable recipe like she has tasted in Chinese restaurants. I happen to live in a city that boasts the one of the oldest Chinatowns (1858) on the west coast of North America, and we regularly enjoy "real Chinese food". Most Chinese vegetable dishes combine a protein with them, such as meat, fish, or tofu. A pure vegetarian stir fry would be something like the following:

Bean Sprouts with Mixed Vegetables

1 lb bean sprouts
2 stalks celery, sliced diagonally into bite-sized pieces
1 carrot, sliced like the celery, or into matchsticks
1 piece broccoli sliced like the celery
1 cup bamboo shoots, sliced
1 cup water chestnuts, sliced
1 Tbsp ginger root, minced
1/2 tsp salt

Starch solution:
1 Tbsp tapioca starch (cornstarch may be substituted)
1/4 cup water
2 or 3 drops sesame oil
1 tsp light soy sauce

Heat 2 Tbsp oil in wok until very hot. Put ginger in to brown (30 seconds). Add all the vegetables, salt, 1 Tbsp water. Mix and cover with a lid. Cook for 3 to 5 minutes. (Do not lift cover during steaming or longer cooking will be required.) When vegetables are done (they should still be slightly crisp), add the stirred starch solution and bring to a boil, tossing the vegetables to coat with the solution that will give them a nice glaze and flavor.  Serve hot.

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

I've been making this for 20 years and it's always a good hit with company! (of course I add cheese to melt in it after I put it through the blender)

Cream of Broccoli Soup

1 10 oz frozen broccoli
1 small onion, diced
1 bay leaf
2 quarts hot chicken stock
1/4 lb. butter
1/3 C flour
2 C hot milk
1 C light hot cream

Heat stock. Add broccoli, onions and bay leaf and simmer for one hour. Combine flour and butter to make roux. Cook 8-10 minutes, but do not brown. Add cooked stock to roux gradually, stirring until slightly thickened and smooth. Simmer additional 1/2 hour.  Pass through food mill, blender, or food processor. Add heated milk and cream.

teachor@comcast.net
 

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