MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Rice Pudding
Categories: Diabetic, Desserts, Rice, Fruits
Yield: 6 Servings

2 c Cooked rice *
1 c Milk
1 tb Liquid Sugartwin **
- (1/4 c sugar)
1/4 c Raisins; regular or golden
1 ts Vanilla
1/4 ts Cinnamon
1/4 ts Nutmeg
1 Tart apple; shredded peel on
1/4 ts Ascorbic acid; colour
- keeper ***

1 tbsp liquid Sugartwin has the sweetness of 4 tbsp or 1/4
cup sugar. American Diabetes Assoc. guidelines allow 1 tsp
sugar per serving or 2 tbsp for a 6 serving recipe which
would taste OK to people accustomed to low sugar recipes.

Combine rice, milk, sweetener (or sugar) raisins, vanilla
and spices. Bring to a boil, reduce heat and stir
occasionally until the mixture is creamy.

Core and shred apple and sprinkle with ascorbic acid color
keeper, or with a little lemon juice. Stir apple into rice
mixture. Cook a few minutes longer until apple is soft.
Serve warm or cold.

1/6 recipe made with artificial sweetner - 1 starch
choice, 1 milk

Optional: Cook 2/3 cup rice in 1 2/3 cups water. Make
pudding as above without apple and add 2 tbsp coconut.

Adapted from Light & Easy Choices by Kay Spicer, published
in Canada. Shared by Elizabeth Rodier Jan 94.

NOTES: * I used brown rice - just for S & G

** Granulated (dry) Sugar Twin is MUCH easier as it is
a volume for volume substitute for sucrose sugar.

*** Ascorbic acid is also known as vitamin C. While powder
is available, a sprinkle of lemon or lime juice works just
as well.

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Brown Rice
Categories: Rice, Vegetables, Poultry, Herbs, Chilies
Yield: 6 Servings

1 1/2 c Long-grain brown rice
3 c Chicken broth
1 tb Oil
10 oz Minced chicken gizzards
+=OR=+
10 oz Cooked, crumbled andouille
- sausage
1 1/2 c Chopped yellow onion
1 1/4 c Chopped celery
1 c Chopped bell pepper
1 c Chopped red bell pepper
2 cl Garlic; minced
2 ts Chopped fresh thyme leaves
1/2 ts Cayenne pepper; or more
1/4 ts Salt; more to taste

Bring rice and broth to a boil in a large saucepan.
Reduce heat to low, cover, and simmer at the lowest
bubble until the water is absorbed and the rice is
tender, about 50 minutes. Remove from the heat and let
stand, covered, for 10 minutes. While the rice is
standing, heat oil in a large nonstick skillet over
medium heat. Add meat and cook, stirring, until it
begins to brown, about 5 minutes.

Add onion, celery, green and red bell pepper and garlic
and cook, stirring, until the onion is soft, about 5
minutes more. Stir in thyme, cayenne to taste and salt.
Stir the meat into the rice and serve.

Makes 6 servings (except at my house)

RECIPE FROM: http://www.eatingwell.com (adapted)

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Fried Rice (Jeff Smith / Frugal Gourmet)
Categories: Oriental, Pork, Rice, Vegetables
Yield: 6 Servings

1/2 lb Pork steak; chopped

MMMMM--------------------------MARINADE-------------------------------
1 ts Light soy sauce
1 ts Chinese rice wine
1/8 ts Fresh grated ginger

MMMMM----------------------OIL FOR CHOWING---------------------------
3 tb Peanut oil

MMMMM-------------------ADDITIONAL INGREDIENTS------------------------
Additional Meats; see *NOTE
2 lg Eggs; beaten
1 c Dry long-grain rice; cooked,
- cooled
2 cl Garlic; chopped fine
2 Ribs celery; sliced thin
1 md Yellow onion; chopped
1 c Chopped bok choy or Chinese
- celery cabbage
8 Water chestnuts; sliced thin
1 c Defrosted peas
3 Chinese mushrooms; soaked
- 2 hr, drained & sliced
4 Green onion; cut Chinese way

MMMMM---------------------------SAUCE--------------------------------
1 tb Light soy sauce
1/4 ts MSG (OPT)
1/4 ts Salt
Pinch of sugar
1 c Fresh bean sprouts

* NOTE: Additional meats, all optional: Add any or all of
these in any amount you wish. lop chong sausage, sliced;
cooked chicken; cooked shrimp; ham, cut julienne.

Marinate the pork for 15 minutes. Heat a wok and add 1/2
tablespoon (1 1/2 teaspoon) of the peanut oil. Chow the
pork until done to your taste and then add the remaining
cooked meats. Chow all for a few minutes and remove to a
large serving bowl.

Heat the wok again and add another 1/2 tablespoon of
peanut oil. Pour the beaten eggs into the wok and tilt the
wok in circles over the heat causing a thin egg pancake to
form in the wok. Using the metal wok paddle, cut the
pancake into pieces and chow for just a moment. Remove to
the serving bowl.

Add a tablespoon of the peanut oil and chow the cooked
cold rice until hot. Remove to a serving bowl. Add the
last tablespoon of the peanut oil and chow the garlic. Add
all the vegetables, except the bean sprouts, in the order
given, chowing the celery and onions a moment before you
add the remaining items. Add the mixed sauce and chow
until all is hot.

Return the ingredients in the serving bowl to the wok and
chow until very hot. Stir in the bean sprouts, test for
salt, and serve.

from The Frugal Gourmet Cooks The Three Ancient Cuisines -
China, Greece, and Rome; by Jeff Smith, 1989

NOTE: This is a Chesser family favorite. I usually use
canned shrimp, leftover cooked beef (usually roast),
chicken leftovers. This is a great dish for "cleaning the
'fridge".

From: Teri Chesser - Date: 04-01-96

Uncle Dirty Dave's Kitchen

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