1 1/2 c Cranberries;

1 sm Unpeeled orange; seeded,chop

1 md Unpeeled apple; cored, chopd

1/3 c Water

1/4 c Granulated sugar;

1/4 ts Ground ginger;

1/4 ts Ground nutmeg;

Serve in sandwiches or with roast chicken, ham, turkey.
In food
processor or blender container, process cranberries, orange and
apple until finely chopped.
Place in shallow microwavable
casserole.
Stir in water, sugar, ginger and nutmeg.
Microwave on
High for 3 to 4 min; stir.
Microwave on medium 50% power for 2-3
min.
Cool slightly.
Cover and refrigerate up to 2 weeks.
Makes 2
1/4 cups.
Preparation 10 min 1/4 cup serving, 45 calories 12 g
carbohydrate, 0 g protein, 0 g fat,

2 g fibre 1 Fruits & vegetables choice

1 tb serving, 11 cal 3 g carbohydrate, 1 g fibre 1 ++ extra

Source: Choice Menus, Marjorie H.
Hollands & Margaret Howard
1993 Canadian Diabetes Assoc.
ISBN 0-7715-9167-5 Shared but not
tested by Elizabeth Rodier Oct 93

4 cups of chicken stock

1/2 eggplant

1 stick celery

2 strips of bacon

1 chard leaf

1/2 zucchini

1 carrot

1 onion

10 basil leaves

salt and pepper to taste Bring stock to a boil, cut vegetables
(not basil) and the bacon into small cubes.
Add vegetables to the
stock and simmer gently for 15 minutes.
Add bacon cubes to the soup
for the last 8 minutes of cooking time.
Check the seasoning and add
salt and pepper to taste.
Cut basil leaves into thin strips and add
these to soup just before serving.

VARIATION: Add any other vegetales you have to this soup.

24 oz Chicken breast;or 1 chicken

2 c Leek tops;cut in 3″ pieces

2 Slices of ginger root

4 c Shantung cabbage;shredded

———————————-SAUCE
A———————————-
2 tb Peanut oil

1/3 c Scallions;chopped

1 ts Ginger root;minced

1/2 ts Szechuan peppercorns*

1 Fresh hot chili pepper;chop

———————————-SAUCE
B———————————-
2 tb Dark soy sauce

1 tb Hoisin sauce

2 ts Honey

2 cl Garlic; minced

2 ts Hot sauce

*Measured after being ground in pepper mill.
Rinse chicken
breasts in water.
Bring 2 qts.
water to a boil in a saucepan with a
tight-fitting lid.
Add leek tops and 2 slices ginger.
Bring water
back to a boil.
Add whole chicken breats, cover, and cook over high
flame for 15 minutes.
Turn off heat and allow chicken breats to
cool in water for 45 min., leaving the cover askew.
Lift chicken
breats out of saucepan and let them drain in a strainer set over a
bowl for 20-30 minutes.
Refrigerate chicken breasts, well covered,
until cold.
Remove skin and bone, then pull chicken meat apart into
coarse shreds with fingers.
Refrigerate until ready to use.
Shred
Shantung cabbage and refrigerate.
In a sm.
saucepan, mix together
ingred.
for Sauce A.
In a small bowl, Mix together ingred.
for
Sauce B.
In a lg.
bowl mix together the chilled cabbage and
chicken.
Heat Sauce A until it bubbles, then simmer for 1 min.
Add
Sauce B to Sauce A.
Pour sauces over chicken and cabbage just
before serving.
Mix well and serve immediately.
All prep., except
shredding cabbage, can be done a day ahead.
Cabbage can be shredded
early in the day and then refrigerated.
Makes an excellant lunch
entree.
Can be served as an appetizer, alone or accompanied by
Shrimp Toast and Pearl Balls.
This is thought of as a salad.
Think
of the sauces as the dressing.
Lettuce can be used in place of the
cabbage.
YIELD NOTE: 4 servings if served alone; 8 servings if
served with appetizers; 2 to 3 servings if served as entree.

2 lb Boneless Pork, cubed

All-Purpose Flour Salt Pepper 2 tb Oil

4 Onions, sliced

1 Clove Garlic, minced

1/4 c Parsley, chopped

1 t Caraway seed

14 1/2 oz Chicken Stock

12 oz Beer

2 tb Red Wine Vinegar

1 tb Brown Sugar

Combine salt, pepper and flour.
Dredge pork in flour mixture.
Heat oil in deep skillet.
rown pork; add onions and garlic; cook 5
minutes.
Pour off any drippings.
Stir in parsley, caraway seed,
bay, stock, beer, vinegar and sugar.
Cover and simmer for 1 1/4
hours, or until pork is very tender.
Stir occasionally.
Serving
Suggestion: Serve with buttered noodles, rye bread, and cabbage
slaw.
Source: Pork, the Other White Meat

8 mini pumpkins (each about

: the : size of a large tomato) 1/2 c thinly sliced onion

1 1/2 TB unsalted butter

1/2 TB minced fresh sage

: or 1 teaspoon dried 3 c chicken stock

1/4 c freshly grated Parmesan

: Chopped fresh parsley for : garnish Cut the top 1/4 off 4
pumpkins, reserving the lids and discard the seeds.
Cut the
remaining pumpkins in half and discard the seeds.
Bake the pumpkins
(including the reserved lids), cut side down, on lightly oiled
baking sheets in a preheated 350 degree oven for 40 minutes or
until they are tender.
(Remove the lids after about 20 minutes.)
When they are cool enough to handle, scrape all the pulp out of the
halved pumpkins.
Scrape most of the pulp out of the remaining
pumpkins, leaving just enough in each so that it retains its shape.
In a skillet cook the onion in the butter over low heat, stirring,
until it is softened.
Add the sage and cook for 2 minutes.
Add the
pumpkin pulp and chicken stock and simmer for 20 minutes.
Puree the
mixture in batches in a blender and transfer it to a saucepan.
Stir
in salt and pepper to taste and water to thin the soup if
necessary.
Ladle about 1/2 cup of soup into each of 4 heated soup
bowls and put one of the hollowed-out reheated pumpkin shells on
top.
Fill each pumpkin shell with the soup and garnish with a
sprinkling of the Parmesan and some of the parsley.
Top with the
reserved lids.
Recipe By : COOKING LIVE SHOW #CL8744 From: Grace
Wagner <wgmm@main.Citynet.Ndate: Mon, 28 Oct 1996 08:58:23 -0500
—–

1 Medium onion, finely chopped

2 cl Garlic

2 Medium potatoes, peeled,

Diced 2 tb Olive oil

4 c Chicken stock or broth

2 c Frozen peas

1 ts Dried mint

Salt and Pepper to taste Yogourt Cook onion, garlic and potatoes
in oil.
Add stock, peas and mint to taste.
Simmer covered until
potatoes are tender, about 10 minutes.
Puree and season with salt
and pepper.
Serve in heated bowls with a swirl of yogourt.
Source:
The Toronto Star Newspaper.
Recipe shared by Deborah Kuhnen.
—–