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"J" 12-11-08
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Index
1. Jambalaya
Recipe
2. Jelly Doughnut Muffins
3. Joanne's Grilled Appetizer Shrimp
4. John's
Eggnog
5. Julius-Style
Orange Drink
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1. Jambalaya Recipe
An easy spin on this classic southern dish
From "River
Road Recipes...The Textbook of Louisiana
Cuisine,"
INGREDIENTS:
1-1/2 pounds sausage or cubed beef
3 tablespoons bacon drippings, if beef is used
Salt and pepper for beef
3 tablespoons flour
2 medium onions, chopped
1 bunch green onions, chopped
2 tablespoons parsley, chopped
2 cloves garlic, minced
2 cups rice
2-1/2 cups water
3/4 teaspoon red pepper
2 teaspoons salt
TO PREPARE:
Brown meat in baon drippings; remove and add flour.
Use a heavy black pot and brown flour to a dark
roux. Add onions, parsley, and garlic.
Cook until soft, then add water and rice, salt and
pepper, and browned meat. When it comes to a
boil, lower heat to lowest point and cook for about
1 hour, covered tightly. When rice is done,
remove lid and let cook for a few minutes until rice
dries a little.
SERVES: 6 - 8
Copyright 1959 The Junior League of Baton Rouge,
Inc. All rights reserved. Visit The
Junior League of Baton Rouge web site (http://www.juniorleaguebr.com)
to purchase copies of "River Road Recipes...
The Textbook of Louisiana Cuisine" and
other fine cookbooks, or call (225) 924-0298.
------------------------------------------------------
2. Jelly Doughnut Muffins
Servings: 12
Preparation Time: 15 min.
Cooking Time: 20 min.
Ingredients:
1-3/4 cups all purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1/3 cup sugar
1/3 cup vegetable oil
1 egg, lightly beaten
3/4 cup milk
1/4 cup jelly or jam
1/4 cup unsalted butter, melted
1 tsp. cinnamon
1/3 cup sugar
This Recipe is considered:
Low Sodium
Cooking Directions:
Preheat oven to 350° F. Combine first 5 ingredients
in a bowl. Combine next 4 ingredients in another
bowl and stir into dry ingredients. Line a muffin
tin with paper cups and fill each cup halfway with
batter. Place 1 tsp. jelly on top of each and cover
with remaining batter. Bake 20 minutes.
Combine remaining ingredients in a bowl. Dip each
muffin in butter mixture before serving.
Per Serving: calories 251, fat 10.6g, calories from
fat 38%, protein 2.8g, cholesterol 28.0mg, dietary
fiber 0.7g
Nutrients Exchanges
Calories 251 Milk Exchanges 0.1
Protein 2.8g Vegetable Exchanges 0.0
Carbohydrates 36.4g Fruit Exchanges 0.0
Dietary Fiber 0.7g Bread Exchanges 0.8
Sugar 23.4g Other Carbohydrates/Sugar Exchanges 1.4
Fat Total 10.6g Lean Meat Exchanges 0.1
Saturated Fat 3.4g Very Lean Meat/Protein Exchanges
0.0
Mono-unsaturated Fat 2.3g Fat Exchanges 2.1
Poly-unsaturated Fat 4.8g
% Calories from Fat 38%
Cholesterol 28.0mg
Sodium 113.3mg
Vitamins Minerals
Vitamin A 47.5IU Calcium 55.3mg
Thiamin (B1) 0.2mg Copper 0.1mg
Riboflavin (B2) 0.2mg Iron 1.2mg
Niacin (B3) 1.2mg Magnesium 7.0mg
Vitamin B6 0.2mg Manganese 0.4mg
Vitamin B12 0.1mcg Phosphorus 84.3mg
Vitamin C 0.8mg Potassium 117.0mg
Vitamin E 4.2IU Selenium 7.3mcg
Folate 9.3mcg Sodium 113.3mg
Pantothenic Acid 0.2mg Zinc 0.3mg
Source: Nubella
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3. Joanne's Grilled Appetizer Shrimp
Servings: 6
Preparation Time: 10 min.
Cooking Time: 5 min.
Ingredients:
1/4 cup fresh lemon juice
2 Tbs. fresh lime juice
1 clove garlic, crushed
1 Tbs. parsley, finely chopped
1 Tbs. water
2 Tbs. fresh ginger, grated
1 tsp. basil
30 largeshrimp, tail on, cleaned and deveined
1/4 cup unsalted butter, melted
This Recipe is considered:
Low Sodium
Cooking Directions:
Combine all ingredients, except butter, in a bowl.
Stir to coat shrimp. Cover and marinate in
refrigerator at least 1 hour. Prepare grill or turn
on broiler. Arrange shrimp on grill, basting with
melted butter. Cook about 2 minutes per side until
just cooked through, basting occasionally with
melted butter. Serve immediately.
Per Serving: calories 123, fat 8.2g, calories from
fat 60%, protein 9.5g, cholesterol 89.1mg, dietary
fiber 0.2g
Nutrients Exchanges
Calories 123 Milk Exchanges 0.0
Protein 9.5g Vegetable Exchanges 0.1
Carbohydrates 2.5g Fruit Exchanges 0.1
Dietary Fiber 0.2g Bread Exchanges 0.0
Sugar 0.8g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 8.2g Lean Meat Exchanges 0.0
Saturated Fat 5.0g Very Lean Meat/Protein Exchanges
1.4
Mono-unsaturated Fat 2.4g Fat Exchanges 1.6
Poly-unsaturated Fat 0.8g
% Calories from Fat 60%
Cholesterol 89.1mg
Sodium 68.7mg
Vitamins Minerals
Vitamin A 101.5IU Calcium 34.4mg
Thiamin (B1) 0.2mg Copper 0.2mg
Riboflavin (B2) 0.2mg Iron 1.3mg
Niacin (B3) 1.2mg Magnesium 20.2mg
Vitamin B6 0.2mg Manganese 0.4mg
Vitamin B12 0.5mcg Phosphorus 98.4mg
Vitamin C 8.3mg Potassium 126.6mg
Vitamin E 0.8IU Selenium 17.3mcg
Folate 5.2mcg Sodium 68.7mg
Pantothenic Acid 0.2mg Zinc 0.7mg
Source: Nubella
------------------------------------------------------
4. Title: John's Eggnog
Yield: 12 Servings
Categories: Eggs,
Beverages
Ingredients:
3/4 c Sugar
12 Eggs,
separated
1 pt Bourbon
2 c Heavy cream
Slowly add the sugar to the egg yolks and
beat until very stiff and white.
Beat the egg whites until stiff. Stir the
bourbon into yolk mixture. Mix in
whites and the cream with a wire whisk. Chill
until served. This is better
on the second day. You can add a sprinkle of
nutmeg to each serving.
From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
Source: Steve's Recipe Database
------------------------------------------------------
5. Title: Julius-Style Orange Drink
Yield: 1 Servings
Categories: Beverages
Ingredients:
1 cn Frozen orange
juice concentrate; (6 oz.)
2 cn Water
1/2 c Sugar
1/3 c Powdered milk
10 Ice
cubes
Put concentrate, water, sugar and powdered
milk in blender container; blend
until smooth. Add 10 whole ice cubes; blend
until ice is dissolved and
smooth. Makes 4 large glasses.
Posted to recipelu-digest Volume 01 Number
658 by "Diane Geary."
on Jan 31, 1998
Source: Steve's Recipe Database
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