In this issue:

Thursday's Diabetic Recipe: *Mock Tamales*
Requests & Replies from Subscribers:   Orange Raisin Muffins

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* Exported from MasterCook *

Mock Tamales

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Monterey Jack Cheese -- shredded
1 cup Cooked Beef -- shredded
2 tablespoons Minced Green Onions
6 Corn Tortillas -- large

Combine shredded cheese, shredded beef and green onions. Steam tortillas to
prepare for filling. Place equal amounts of mixture in center of each tortilla.
Roll tortillas around filling; fold two sides in over filling. Fold down top side
of tortilla enclosing filling. Wrap each mock tamale in 8 × 12-inch sheet of
aluminum foil, twisting each end. Bake at 300 degrees F. for 15 - 25 minutes.
Serve with beans and rice.

Cuisine: "Mexican"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 248 Calories; 13g Fat (48.5% calories from
fat); 13g Protein; 18g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 275mg
Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
Hi Kaylin,

My four year old has decided that he prefers the frozen vegetables that come with
the low fat butter sauce on them. I was wondering if any of your readers have a
recipe for this type of a sauce? Thanks!

Cassandra
  

 
My husband was recently in the hospital in Houston and they served a Banana
Foster Pie. It had a graham cracker crust and was melt-in-your-mouth delicious.
They ordered they from a vendor and did not have a recipe. Could someone help me
find this one? Thanks in advance.

Vickie
  

I am a relocated city girl and not familiar with making bread. Your recipes look
great and a good alternative to the expensive mixes I've seen (especially the
multi-grain breads). Our neighbors exchange gifts for Christmas and I think it
would be a great gift, but I'm sure most don't have bread machines. So my
question is can these recipes be used without the machine?

Judy

Reply from Kaylin: ANY bread recipe can be used with or without a bread
maker/machine. The RF4RP collection "More Bread Maker Mixes!" contains
directions for 1) using any bread recipe with a bread maker, and 2) using your
favorite non-bread maker recipes IN a bread maker. There is also information on
egg substitutes, a dough enhancer, and much more information that you may find
useful. You can check this out (free directions for converting bread maker
recipes for standard baking & free recipes) at:  www.realfood4realpeople.com/2bread.html
 

~ Subscriber Responses ~
 

Marie asked for a garlic tomato soup recipe. This one came from an on-line
search and was reported in a forum to be excellent. You might also be able to
make a quick version by using canned tomato soup, milk in place of water and
roasted garlic granules that McCormick manufactures.

Roasted Tomato Garlic Soup
Recipe By :Katie

12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste) olive oil
2 cups chicken broth -- (or 3)
1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) cream -- to taste

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet
with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an
hour, or until veggies are roasted and a little blackened. Place in a large
saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend
with a stick blender {immersion blender}, or in small batches in a blender, until
almost smooth. Add cream to taste.

To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For
dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000
ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge
canners use 10 lbs. pressure at 0-1000 ft., and
15 lbs. over 1000 ft.

*Note: These measurements are approximate. I use whatever it takes to cover the
cookie sheet. This makes 1 1/2 to 2 quarts of soup.

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

Orange Raisin Muffins
"A delicious change of taste in muffins. The orange taste makes this recipe very
flavorful."

1 3/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
1/4 cup white sugar
1 egg, beaten
1 orange, zested
1/4 cup orange juice
1/2 cup milk
1/3 cup vegetable oil
3/4 cup raisins

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with
paper muffin liners. In a large bowl, sift together flour, baking powder, salt
and sugar. In a separate bowl, combine egg, orange zest, orange juice, milk and
vegetable oil. Stir egg mixture into flour mixture just until moistened; fold in
raisins. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to
25 minutes, until a toothpick inserted into center of a muffin comes out clean.

Mlibu97@aol.com
 

Hi Kaylin,
 
I really love the ezine and am glad I can finally help with a request.
This is for Leanne in Rochester who was looking for Hawaiian Cookies. I'm not
sure where the recipe came from, but considering all the great recipes I've
gotten from this ezine, it was probably from here.

* Exported from MasterCook *

Hawaiian Cookies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
1/2 cup shortening
3/4 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 3/4 cups self-rising flour
2 cups white chocolate chips
1/2 cup chopped macadamia nut
1/3 cup flaked coconut

Pre-heat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a medium bowl, cream together the butter, shortening, brown sugar and white
sugar until smooth. Beat in the egg and vanilla. Stir in the flour just until
blended then fold in the white chocolate chips, macadamia nuts and coconut. Roll
the dough into walnut sized balls. Place the cookies 3 inches apart onto the
cookie sheet.

Bake for 8 to 10 minutes in the preheated oven, until golden brown on top. Allow
cookies to cool on baking sheet for 5 minutes before removing to a wire rack to
cool completely.

Makes about 30 cookies

Description: "Soft golden cookies, packed with white chocolate chips, macadamia
nuts and coconut"
Yield: "30 cookies"
- - - - - - - - - - - - - - - - - - -

Kim                     Motherboom@aol.com
 

This is for Darlene,

Crab Cakes

1 lb Crab meat (the best is the Phillips brand, refrigerated 1 lb. can sold at
Costco for approx. $14. Trader Joes has a similar product, not quite as good as
Phillips, but it is only approx. $9)
2 TBSP Mayonnaise (can mix in ½ Tsp of Dijon Mustard if you like)
2 cloves garlic minced well or put through a press
1/2 cup Panko bread crumbs
1 large egg beaten and in a measuring cup or other container with a pouring spout
(e.g. glass pyrex measuring cup)
Oil for frying (grape seed is my favorite)
Salt
Old Bay Seasoning (use it if you like it)

Recommended equipment
2 ½ inch cooking ring (looks like something to cut biscuits. Around $3 at Sur la
Table)
Roll of Freezer Paper

Really good toppings:
Lemon slices, lemon juice
Fresh chives minced
Fresh mint minced
Mayo and mayonnaise mixed with minced chives

This amount makes around 7 or 8 crab cakes.

On your counter, roll your large piece of freezer paper to make a working area at
least 24” long. To keep it from rolling up, just fold over and crease an inch of
each of the long edges.

First, in a small pan, sauté the garlic in 2 TBSP of the oil, just until the
sharp edge is taken off (30 sec. to 1 min.). Add the Panko crumbs and evenly mix.
Then remove from the heat.

Beat eggs in a bowl if that is easier, but put the beaten eggs into something
that will allow you to pour out the eggs in a stream (for example, a glass Pyrex
measuring cup).

On the freezer paper spread out the crab meat. Some brands are fairly dry
straight out of the can. If not, you may have to squeeze out some of the
moisture, or else add more bread crumbs; you don’t want them to be soggy.
Phillips brand, and the Trader Joes brand do not really need to be squeezed out –
they are good to go as is, but you can dump them onto a couple of paper towels
when you open the can just to be sure.

So, on top of the freezer paper, spread out the crab meat in a layer about ½ inch
thick. Put the mayonnaise (or mayo/mustard mix) in a pile off to one side of the
freezer paper, and using the back of a tablespoon, sort of paint the crab with
the mayonnaise evenly all over. Sprinkle with salt and the Old Bay if you are
using it. Then evenly sprinkle on the Panko bread crumbs and garlic mix. Then
drizzle the beaten egg all over the top in a thin stream. Gently mix the
ingredients, but don’t overwork it. You want the lumps of crab to remain intact
as much as possible. Shove the pile of crab cake mix to one side of the freezer
paper, clearing off a nice area big enough to place all the crab cakes in a
single layer as you work (see that’s the reason for spreading out a nice large
piece of freezer paper in the first place). Actually, what I always do is cut
another piece of freezer paper and fold it to size to cover a smallish cutting
board that fits in my refrigerator. That is where I press my crab cakes, and I
just put the whole thing into the refrigerator. This avoids me picking them up
right after they are formed when they are still very crumbly.

Form the crab cakes using the cooking ring as a form. Just put some of the mix
into the ring and lightly press until you have filled the ring around 1” deep.
Press enough to make the mix stay together when you remove the ring. Remove the
ring by holding down the crab cake while lifting the ring away with the other
hand. Like I said above, I do this right in place on the freezer paper covered
cutting board. There will be 7 to 8 cakes. When all the cakes are formed, put the
cutting board into the refrigerator for 30 minutes or more to set up the cakes.
During this time they become more solid and much less likely to crack and fall
apart when cooking/flipping them.


Fry the patties at medium heat, in 1/8 to ¼ inch of your favorite oil; I prefer
grape seed oil. Check the oil before putting the patty into the skillet by taking
a scrap of the mix from when you were forming the patties, and throw it into the
skillet. The skillet and oil are hot enough when the pinch immediately sizzles.
Flipping them while cooking can be tricky because they can still be fragile. I
have found that flipping the crab cakes can be accomplished most successfully
with a spatula and a fork or two spatulas. Keep in mind that the crab is already
cooked. So, the only thing you are going to do when you cook the crab cakes is to
make the eggs set up which will hold them together more. This will take only a
couple of minutes per side. Be prepared for plenty of splattering. I judge the
doneness, by the color. They should be light golden brown with a little crunch.
Remove them from the pan and drain them on paper towels.

Carrie                       cczeller@verizon.net
 

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