Party sushi rolls

Yield: 6 Servings

Ingredients:

2 c White Short-Grain Rice -preferably Japanese
3 c Water (or according to rice -package directions)
3 1/2 tb Rice Vinegar -or- White -Vinegar
1 tb Sugar
1 1/2 ts Salt

Instructions:

Sushi a representative food of Japan is a vinegared rice garnished with an assortment of fresh vegetables fish and seasonings. You'll find many of the ingredients ... and the bamboo mat ... at an Oriental food store. RICE: Cook rice in water for about 25 minutes or until all the liquid is absorbed. Spread rice evenly over bottom of a large glass or wooden bowl. Mix vinegar sugar and salt together in a small bowl. Sprinkle vinegar mixture generously over the rice. You may not need all the vinegar mixture. The rice should remain somewhat dry. With a large wooden spoon mix rice with a slicing motion. Leave the rice in the bowl covered with a damp cloth. ROLLS: 1 pk Nori Seaweed large or medium (Quality nori seaweed must be crisp. Look for a well-sealed package.) 1 Bamboo Mat medium or large for rolling sushi FILLINGS ... Chose from these combinations: 1 Cucumber cut into thin strips the same length as seaweed 1 Avocado peeled pitted and cut into thin strips Fresh Cilantro minced 2 oz Daikon Radish cut into strips 2 oz Pickled Ginger 4 oz Small Shrimp cooked 4 oz Prosciutto 1 Cucumber cut into thin strips 1 Avocado peeled pitted and cut into thin strips 2 oz Pickled Ginger TO ASSEMBLE SUSHI ROLLS: Place one sheet of nori seaweed on the bamboo mat. Spread approximately 3/4 cup rice onto seaweed; flatten with the back of a spoon. Leave uncovered 3/8 inch (1 cm) at front of sheet and 3/4 inch (2 cm at end of sheet. Place all filling ingredients at center. To form roll lift one end of the mat and begin to roll and compress the seaweed. Use the mat only to help form the roll. (It may be difficult at first to keep the mat from rolling with the seaweed.) Moisten end of seaweed with a small amount of water to seal the roll. Cut into rounds approximately 1/2 inch thick. Yield: 10 servings; 5 rolls 6 pieces/roll Cilantro Shrimp Prosciutto Filling Filling Filling One Serving = 3 pieces Calories: 79 68 95 Protein: 2 g 3 g 4g Fat: 2 g <1 g 3 g Carbohydrate: 14 g 13 g 14 g Fiber: 1.5 g 0.9 g 1.5 g Cholesterol: 0 mg 13 mg 4 mg Sodium: 203 mg 215 mg 317 mg Potassium: 160 mg 100 mg 257 Exchange: Starch/Bread 1 1 1 Fat - - 1/2 Source: "The U.C.S.D. Healthy Diet for Diabetes a Comprehensive Nutritional Guide and Cookbook by Susan Algert, M.S., R.D.; Barbara

Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: PARTY TIME COOKIES

Categories: Cyberealm, Mom's best, Cookies

Yield: 24 Servings

3/4 c Salted butter, softened

1/3 c Granulated sugar

1 ts Vanilla

1/4 ts Almond extract

1 c Flour

1 c Semisweet chocolate chips

1 c Slivered almonds (4oz)

1. Preheat oven to 350F

2. Cream butter and sugar together using an electric mixer at medium

speed. Add extracts and beat well. Scrape bowl. Add flour, choco-

late chips, and almonds, and blend on low speed until just mixed.

Do not overbeat.

3. Shape rounded tablespoons full into 1 1/2 inch balls and place on

ungreased cookie sheet 2 inches apart. Press balls with palm of

your hand or bottom of a drinking glass into 1/2 thick cookies. 4. Bake 15-17 minutes of until just beginning to brown. Cool on a flat surface. Source: "Mrs. Fields Cookie Book" 1992