In this issue:

Thursday's Diabetic Recipe: *Dilly Shrimp Salad*
Requests & Replies from Subscribers:   Sticky Finger Rub

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Dilly Shrimp Salad

Recipe By : Real Food for Real People
Serving Size : 4               Preparation Time :0:00
Categories : Diabetic                  Salad
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Shrimp, cooked -- (about 2 1/2 cups)
1/2 cup Onion -- thinly sliced
1/4 cup Italian Salad Dressing
1/4 teaspoon Dill Weed -- more or less to taste
1 quart Torn Lettuce Leaves
1/4 cup Waterchestnuts -- sliced

Combine shrimp, onion, salad dressing and dill weed. Marinate, refrigerated, 1 
hour to blend flavors. Toss greens and water chestnuts in salad bowl. Spoon 
shrimp into center of greens. Toss just before serving.

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

Per Serving (excluding unknown items): 181 Calories; 9g Fat (43.5% calories from 
fat); 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 129mg Cholesterol; 248mg 
Sodium. 

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
Kaylin,

Do you or your readers have home remedy recipes for colds, cough, flu, or other 
things that are going around so terribly right now? Everyone I know is sick! I 
have two children home from school today with the "creeping crud" and it is only 
a matter of time before the rest of us get it. Help!

Heather
 

  
My husband prefers the Vinegar Based BBQ sauces rather than my preferred Mustard 
base. I am looking for a recipe to surprise him with.... any thoughts or 
suggestions?

Sara Newly transplanted North Carolinian 
 

My family loves to eat salads in warm weather (which is hopefully around the 
corner!). Please send fun and easy recipes that make great meals! Thanks!

Chelcy
 

~ Subscriber Responses ~
 

Chris asked for some good grilling recipes. The following is one we prepare for 
"special Occasions". The comments are the original author's.

Grilled Butterflied Leg of Lamb
Cook's Illustrated 9/1998

Because it burns hotter than regular briquets, we prefer hardwood charcoal. 
However, since it might not be readily available, we also developed a grilling 
method for briquets. On those occasions when we want to cook only half a leg of 
lamb, we prefer the sirloin end. Use one of the related marinades or your own 
favorite marinade in step 4. Serves 12

1 7-pound leg of lamb , boned, butterflied, and halved between the 
eye and the bottom round (get your butcher to do this)
1 1/2 tablespoons olive oil
Table salt and ground black pepper

1. Open all grill vents. Build a fire large enough to cover half a large
(21-inch) charcoal grill and come within 1 1/2 inches of the grill rack, about 5 
pounds of hardwood charcoal. (If using briquets, build a fire large enough to 
cover half the grill and come all the way up to the grill rack, about 7.5 
pounds.) Allow charcoal to burn down until the flames have died and all the 
charcoal is covered with a layer of fine gray ash, about 20 minutes. Return grill 
rack to position, open lid vents, cover grill with lid, and let rack heat for 5 
minutes.

2. Rub olive oil onto all sides of both pieces of lamb and sprinkle with salt and 
pepper. Place lamb pieces, fat side down, on the side of the rack that is not 
directly over the coals. Lamb should sizzle when it hits the grill.

3. Grill lamb, uncovered, for 5 minutes. Fat side still down, rotate meat so that 
outside edges are now closest to the fire; grill, uncovered, until fat side of 
lamb is a rich dark brown, 3 to 5 minutes longer. With tongs or a large meat 
fork, turn both pieces over; repeat grilling procedure described above, rotating 
lamb to ensure even cooking, until an instant-read thermometer inserted into the 
thickest part of each piece registers 130 degrees for medium rare, about 10 
minutes longer. Transfer meat to a large platter or cutting board, tent with 
foil, and let rest 20 minutes. Slice on an angle and serve.

4. To Marinade (Optional): Omit the 1 1/2 tablespoons of olive oil. 
Place the lamb in a large shallow pan or baking dish. Using hands, rub marinade 
over all sides. Cover with plastic wrap and refrigerate overnight (or at least 8 
hours). Season the marinated lamb with salt and pepper just before grilling.

Mint Sauce for Lamb (from Reluctant Gourmet)

1 bunch of fresh mint, about 4 ounces
1/3-cup boiling water
1-tablespoon sugar
1/3-cup cider vinegar
1/4-teaspoon sea salt

Wash the mint leave and pat dry. Remove the leaves from the stem and discard 
stems. Finely chop the leaves. Start boiling the water. 

How to Prepare Mint Sauce for Lamb
Put the mint in a small container and add the water to it. Stir in the sugar and 
let stand until the water is cooled off enough to touch it. This should take 
about 15 minutes. Stir in the cider vinegar and sea salt. That’s it. Serve 
immediately or reserve to use later.

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

Pork spareribs - On the grill 

3-4 pounds pork spareribs
1 cup water, beer or ginger ale
extra virgin olive oil
A prepared rib rub such as Rub with Love, or use recipe below

Place slabs of ribs in roasting pan and pour about 12 oz of liquid over the top – 
roast in a 300-325 degree oven until tender, about 90 minutes. Remove, drain, 
cool, wrap and refrigerate until cold, or for up to 2 days – proceeding when 
ready to grill and serve. In a large mixing bowl, toss cold ribs with drizzles of 
olive oil to coat lightly, and toss in seasoning rib – coating as heavy as you 
like (depends on the saltiness of the rub). Preheat grill to high heat, clean 
cooking grid and mist or rub with oil. Immediately add ribs, browning quickly on 
at least two sides. Since the ribs are already cooked, we just want to caramelize 
the sugars in the rub, and heat the ribs through. Remove and serve – sauce is 
optional. 

Sticky Finger Rub

2 tsp salt
1 tsp pepper
1 T paprika
1 tsp thyme
1/4 tsp allspice
1/4 tsp cinnamon
1/2 tsp dry ginger
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/2 tsp oregano
1 tsp. chili powder (and/or cayenne to taste)
1/4 cup brown sugar – to taste

Blend ingredients in a bowl and sprinkle over pre-baked ribs just prior to 
grilling.

nettie341@comcast.net
 

Pulled Pork

pork butt
1 medium onion, sliced into rings
1 clove garlic, minced
barbeque sauce

Place pork butt in slow cooker. Pour barbeque sauce over; arrange garlic and 
onions on top of butt. Cook on low for 8 to 10 hours or until thermometer tests 
at correct temperature. Remove butt from slow cooker. Use two forks to shred 
pork. Return to slow cooker with additional barbecue sauce and cook with 
additional barbeque sauce until ready to serve.

Karlyoh@aol.com
 

Saucy Stir Fried Pork

2 cups MINUTE White Rice, uncooked
1/4 cup KRAFT Zesty Italian Dressing
1 lb. pork tenderloin, cut into thin strips
1 cup thin red pepper strips (about 1 medium)
2 cups fresh sugar snap peas or snow pea pods (about 6 oz.)
3/4 cup diagonally sliced green onions (about 3 medium)
2 Tbsp. soy sauce
1 tsp. cornstarch
1/2 tsp. ground ginger

COOK rice as directed on package. MEANWHILE, heat dressing in large skillet on 
medium-high heat. Add meat; cook and stir 2 min. Add peppers and peas; cook 3 
min., stirring frequently. Add onions; cook and stir 1 min. MIX soy sauce, 
cornstarch and ginger until well blended. Add to meat mixture in skillet; cook 1 
min. or until sauce thickens, stirring frequently. Serve over the rice.

Cathy L                     cathyl_813@hotmail.com
 

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