Fisherman’s Catch Chowder

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Fish Seafood Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fish (up to 1 1/2 lbs) — * see note
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup snipped parsley
1/4 teaspoon rosemary
1 16 oz can whole tomatoes — mashed
1/2 cup dry white wine
1 8 oz bottle clam juice
1 teaspoon salt
3 tablespoons flour
3 tablespoons butter or margarine — melted
1/3 cup light cream

*use any combination of the following: flounder, ocean perch, pike, rainbow tr
out, haddock, or halibut

Cut cleaned fish into 1-inch pieces. Combine all ingredients except flour, but
ter, and crea in Crock-Pot; stir well. Cover and cook on Low for 7 to 8 hours
or on High for 3 to 4 hours.

One hour before serving, combine flour, butter and cream. Stir into fish mixtu
re. Continue to cook until mixture is slightly thickened.

Serves 4.

double recipe for 5-quart Crock-Pot.

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Title: SCALLOPS IN SESAME MARINADE
Categories: Chinese, Seafood
Yield: 6 servings

2 lb Fresh sea scallops rinse and
-pat dry
1/4 c Vegetable oil
1 ts Oriental sesame oil
2 tb Hoisin sauce
2 tb Soy sauce
2 tb Dry sherry
1/4 c Distilled white vinegar
1 Minced clove garlic
1 Minced green onion
1 tb Minced fresh ginger

In plastic bag mix all ingredients, except scallops.
Add scallops. Refrigerate overnight. Thread scallops
on metal skewers, reserving marinade. Spread medium
hot coals in circle with opening in the middle.
Position skewers over open center. Cover; grill 6-8
minutes or until scallops are opaque. Turn and brush
with marinade while cooking.

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PRIZEWINNING LEMON BLUEBERRY MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Unsifted all-purpose flour
2/3 c Sugar
1 t Baking powder
1 t Baking soda
1/2 ts Salt
-Pinch of ground cloves
-(optional)
2 c Fresh or frozen blueberries
1/4 c (1/2 stick) butter or
-margarine
1 8-ounce container plain
-low-fat yogurt
1 lg Egg
2 ts Grated lemon rind
1 t Lemon extract
1 t Vanilla extract

1. Heat oven to 375-F. Grease twelve 3-inch muffin-pan
cups. In large bowl, combine flour, sugar, baking
powder, baking soda, and salt; add cloves, if desired.
Add blueberries and toss to coat with flour mixture;
set aside.

2. In medium-size microwave-safe howl, microwave
butter on medium (50 percent), 10 to 15 seconds, or
until melted. Cool slightly, then add yogurt, egg,
lemon rind, and lemon and vanilla extracts; beat until
blended.

3. Stir yogurt mixture into flour-berry mixture just
until blended and dry ingredients are moistened- do
not overmix. Divide batter among muffin-pan cups. Bake
20 to 25 minutes or until muffins spring back when
gently pressed with fingertip. Cool in pan on wire
rack 5 minutes. Remove muffins from cups and serve
warm.

Nutrition information per muffin- protein: 4 grams;
fat: 4 grams; carbohydrate 32 grams; fiber: 1 gram;
sodium 238 milligrams; cholesterol: 26 milligrams;
calories: 161.

Source: 1994 COUNTRY COOKING, p.110 From: Sallie Krebs

These muffins won Sally a second-place ribbon at the
Dartmouth Mall Cookbook and Recipe Contest, as well as
continuous raves from guests.

MAKES TWELVE 3-INCH MUFFINS

From: Sallie Krebs Date: 08-26-94

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Title: Chocolate Chip Mini Muffins
Categories: W watchers, Desserts
Yield: 12 servings

-Joyce Burton — PDPP83A
1 c + 2 Tb. All purpose flour
1/3 c Granulated sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Skim milk
1/4 c Canola oil
1/4 c Egg substitute
1 1/2 oz Mini semisweet chocolate
-morsels
1 tb Grated orange peel

1. Preheat oven to 400F. Line 24 mini muffin cups with paper lines.

2. In large bowl, combine flour, sugar, baking powder and salt. Add
milk, oil and egg substitute; stir just until combined. Stir in
chocolate and orange peel; mix just until combined.

3. Spoon batter evenly into prepared cups, filling each about
two-thirds full. Bake 12-15 minutes, until golden and toothpick
inserted in center comes out clean. Remove from pan; cool completely
on rack.

Each serving (2 mini muffins) provides: 1 FA, 1/2 B, 50 C. Per
serving: 127 cal, 2 g pro, 18 g car, 6 g fat: 1 g poly, 3 g mono, 1 g
sat; 111 mg sod, 0 mg chol.

Source: “Weight Watchers” magazine, February 1993.

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Title: Southwest Riblets
Categories: Appetizers Meats Mexican
Servings: 6

1/2 c Onion; Chopped, 1 medium 2 T Vegetable Oil
1 T Red Chiles; Ground 6 ea Juniper Berries;
Dried,Crush
3 ea Cloves Garlic;Finely Chopped 1/2 t Salt
1/2 oz Baking Chocolate; Grated 1 c Water
2 T Cider Vinegar 6 oz Tomato Paste; 1 cn.
2 T Sugar 3 lb Pork Back Ribs; Fresh, *

* Rack Of ribs should be cut lengthwise across the bones. Have the
butcher do this with his meat saw.
————————————————————————–
Cook and stir onion in oil in 2-quart saucepan 2 minutes. Stir in ground
red chiles, juniper berries, garlic and salt. Cover and cook 5 minutes,
stirring occasionally. Stir in chocolate until melted. Pour water,
vinegar and tomato paste into food processor workbowl fitted with steel
blade or into a blender container. Add onion mixture and sugar; cover and
process until well blended. Heat oven to 375 Degrees F. Cut between pork
back ribs to separate. Place in a single layer in roasting pan, pour
sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake until
done, about 30 minutes longer.

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Chocolate Matzo Torte

Recipe By : Annice
Serving Size : 12 Preparation Time :0:00
Categories : Pesach Desserts
Chocolate ****

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 matzos
sweet red wine
1 recipe Soft Chocolate Frosting/Filling — prepared
6 ounces chocolate chips
2 tablespoons margarine
2 tablespoons water
chopped nuts

Dip a matzo in wine on both sides, and place on serving dish. Spread
with frosting/filling. Repeat layers, ending with matzo.

Melt chops with margarine and water. Frost top and sides of torte. Decorate
with chopped nuts. Chill.

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NOTES : This is our traditional seder dessert. It is rich and
delicious, and you don’t even have to separate eggs!

Frances’ Peanut Butter Treats

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Freezables Cookies, Bars Squares

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb butter
2 lbs creamy *or* chunky peanut butter
3 lbs confectioners sugar
2/3 bar parafin wax — the kind used for
canning
24 oz. chocolate chips — milk or semi-sweet

1. Cream together butter and peanut butter. Add confectioners sugar
slowly and mix thoroughly.

2. Roll mixture into little balls (no more than an inch a piece) and
place a toothpick in the center.

3. Melt chocolate chips, then add melted wax. Stir well until smooth.
This can be done using the microwave, or on the stove top. In
microwave, use glass dishes for best result, and melt wax slowly. On
stove top, use a heavy sauce pan and melt slowly so not to burn the
chocolate *or* the wax.

4. Dip peanut butter balls into chocolate and swish around to make sure
they are completely covered.

5. Let candy “dry” on a sheet of wax paper. Store in refrigerator.

These are perfect for serving with coffee and dessert, and I include
them in boxes of home-made assorted cookies for gift giving.

Susan Mason
leiba@eskimo.co

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FRENCH ONION SOUP #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
1 t Sugar
1 c Dry white wine
1/4 ts Pepper
2 c Grated swiss cheese
Paprika
6 x Medium cooking onion sliced
1 tb All purpose flour
4 c Beef broth
6 x 1/2 in day old french bread
1/2 c Grated parasean cheese

In large Dutch oven over medium heat, melt butter.
Add onions and sugar. Cover and cook, stirring
occaisionally, 30 minutes or until onions are tender
but not colored. Uncover pan, increase heat slightly
and continue to cook, stirring regularly until onions
are rich caramel colour (10 to 15 minutes) DO NOT LET
ONIONS BURN. Stir in flour until well blended.
Gradually add wine; cook, stirring constantly, until
mixture boils and thickens. Stir in beef broth and
pepper; bring to boil. Reduce heat to low. Cover and
simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven
proof bowls. Top each with bread slice; sprinkle with
swiss cheese and parmaean cheeses and paprika. Place
bowls on jelly roll pan. Broil until cheese melts and
bubbles.

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CREAM OF CHICKEN SOUP SUPREME

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stewing chicken, cut up
2 lb Veal knuckle (have butcher
-crack it into 4 or f
Pieces )
2 tb Butter
2 Carrots, scrubbed and
-scraped, cut into 1/4 -inch
-pieces
1/4 c Chopped parsley
3/4 c Diced celery
1/4 ts Black pepper
1 sm Onion, diced
10 c Cold water
1 c Heavy cream
3 tb Instant flour
3 Egg yolks. beaten until
-lemon yellow
1/2 ts Salt
2 Drops Tabasco (optional)

Place the chickeo, veal knuckle and butter in a large
soup kettle. Lightly brown the outside of the chicken
in the butter and the fat that wiil gather from the
chicken and veal knuckle Then add the carrots,
parsley, celery, pepper, onion and cold water.
Continue to cook until it starts to boil. Remove all
surplus fat and froth that may gather on the top. Turn
the heat down and continue to simmer for 2 to 3 hours,
or until a fork can be twisted in the meat of the
chicken breast.

Remove the chichen and veal bones from the soup. Set
them aside to cool. Strain the soup through a fine
sieve and set it aside to cool. As soon as it is
cooled, carefully remove all of the fat from the
surface. Then return the soup to the stove and bring
to a simmer again. Remove all the meat from the
chicken bones. Discard all the skin and vegetable
pieces, for you have already extracted all of the good
in them.

Beat the cream, flour and eggs together until all are
smoothly blended. Add the salt to the simmering soup
and mix well. Take about 1/2 cup of the hot simmering
soup and beat it into the egg and cream mixture. Then
slowly add the egg cream mxture to tbe soup, stirring
all the while. Continue to cook over low heat for a
few minutes longer, until the soup has thickened and
lightly coats tbe spoon. At this point add the Tabasco
if you like this sharpness in creamed soups. Serve
piping hot with saltines.

Serves 6 generously.

Source: The Super Chicken Cookbook by Iona Nixon Found
by Fran McGee

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Title: Greek Burgers
Categories: Diabetic, Main dish, Meats, Sandwiches, Low-fat/cal
Yield: 4 servings

1 lb Extra-lean ground beef; 1 md Size plum tomato;
1 cl Garlic; minced 2 tb Flat-leaf parsley; minced
2 tb Fresh lemon juice; 4 6″ whole-wheat pita pocket;
1 ts Dried oregano leaves; -breads;
1/4 ts Ground cumin; Romaine lettuce lea;
1/4 ts Ground pepper; 1 sm Red onion;

Mix ground beef, garlic; lemon juice, oregano leaves; cumin, pepper,
plum tomato, and parsley. Form into 4 patties about 3/4″ thick.
Grill or broil, 4″ from souce of heat, ofr 3 minutes, for 3 minutes
on each side for medium-rare. Cut the top thrie off each of four 6″
whole-wheat pita pocket breads. Turn the cut-off piece round side
down; tuck inside to pocket bread to reinforce bottom. Place a
grilled burger in each pocket bread along with a romaine lettuce leaf
and paper-thin slices from 1 sm red onion. Pass 1/4 cup Cilantro
Chutney (page 218) to spoon into burgers. Note: These hamburgers
could be made with lean ground lamb. The exchanges would stay the
same, but lamb add 17 calories and 2 grams of fat (mostly saturated
fat) per serving Joslin Food Exchanges per serving: 3 MEDIUM/FAT
MEAT EXCHANGES + 2 BREAD/ STARCH EXCHANGES
CAL: 346 PRO: 27; CAR: 26g; FAT: 15g;(CALORIES FROM FAT 39%) FIR: 2g;
CHO: 54mg; SODIUM: 285mg; POTASSIUM: 441mg;

Source: The Joslin Diabetes Groumet Cookbook

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