Pea Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Peas
3 c Water — cold
3 c Milk
1 ea Onion slice
2 tb Butter
2 tb Flour
1 tb Sugar
Salt
Pepper

Place peas and liquid in kettle. Add 3 cups cold water. Simmer 15
minutes. Rub through sieve. Re-heat. Add flour and butter. Scald milk with
onion in it. Add to above. Season and serve.

Source: Mrs. Walter Daugherty, Williamsburg Grange, Clermont County,
OH

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Per serving: 2452 Calories; 50g Fat (18% calories from fat); 58g Protein;
446g Carbohydrate; 161mg Cholesterol; 626mg Sodium

Title: KOTA KAPAMA (CHICKEN BRAISED WITH CINNAMON CLOVES )
Categories: Foreign, Poultry
Yield: 5 servings

1 Frying or roasting chicken*
1 Lemon (juice only)
4 tb Sweet butter oil, mixed
1/2 c Dry white wine (optional)
1 1/2 lb Peeled, chopped tomatoes
1 tb Tomato paste; mixed w/ water
1/4 c -Water to mix w tomato paste
1 Large stick cinnamon
3 Whole cloves
Salt freshly ground pepper
Fresh parsley or watercress

*Note: Chicken should be about 2-1/2 lbs., and be cut into serving
pieces.

Arrange the chicken parts in a glass or earthenware bowl and rub all
over with lemon juice. Allow to stand while heating the butter and
oil in a heavy braising pot. Slip the chicken into the fat and cook
over medium heat, turning with tongs to avoid pricking the flesh;
saute until light chestnut in color. Heat the wine in a small pan,
pour over the chicken, shake the pan, and continue cooking over low
heat. Stir in the tomatoes and tomato paste, slip the cinnamon and
cloves in among the pieces, and cover. Simmer over the lowest
possible heat for 1-1/2 hours, or until the chicken is tender and the
sauce thick. Or, transfer to a medium slow oven (325 F) to complete
the cooking. Season with salt and pepper. Serve warm over cooked
grain or mashed potatoes with green raw or cooked vegetables and
chilled wine. Garnish with parsley or watercress.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel
Books, New York.

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HOLDERSCHMARREN (ELDERBERRY SCRAMBLE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 g Elderberries, stems removed
-(a generous lb)
250 g Peeled, [cored] pears,
-sliced (a generous 1/2 lb)
250 g Very ripe, pitted damson
-plums (a generous 1/2 lb)
150 g Rye bread, or white [French]
-bread, crust removed,
Thinly sliced (a generous 5
-oz)
1/2 l Milk (2 cups plus 2 Tbsp)
50 g Butter (3 1/2 Tbsp)
1 pn Salt
Sugar and cinnamon to taste
2 tb To 3 tb flour
Juice of 1/4 lemon

From the Ries area.

Melt the butter and briefly saute the fruit. Make a thin paste of the
flour and milk and add the mixture to the fruit. Add the remainder of the
milk. Add the sliced bread, and cook until the plums are soft. Season
with salt, sugar, cinnamon, and lemon juice.

Serves 4.

From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92

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Sauteed Carrots and Celery

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
350 g Carrots — peeled
1/2 Head of celery, washed
2 tb Olive oil
1 sm Onion — thinly sliced
1 Bouquet garni
50 g Green olives, stoned
Salt and pepper

A delightful, soft mixture of carrots, celery, onions
and olives, which makes an excellent side-dish to go
with the aubergine loaf.

Slice the carrots thinly. Cut the celery sticks into
chunks, discarding any stringy pieces.

Heat the oil in a saucepan, add the onion and celery,
and cook gently until the onion is golden. Add the
carrots, celery and bouquet garni and season to taste.
Cover with a lid and cook gently for 10 minutes,
shaking the pan frequently.

Add the olives, stir and replace the lid. Simmer very
gently for a further 10 minutes.

Copyright Rosamond Richardson 1996

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Bill’s Special Edition Of Texas Pecan Pie

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9″ pie crust — unbaked
3 Eggs — slightly beaten
1 Dash Salt
1 Cup Sugar
1 Teaspoon Flour — heaping
2 Teaspoons Cornmeal
1/2 Cup Light karo syrup
1/2 Cup Dark karo syrup
1/2 C Butter/margarine — melted
2 pinch Salt
1 tsp Vanilla Butternut Extract
1 1/2 C Pecan pieces

Oven 350°F.

Line pie pan with pastry and flute edges. Sprinkle pecan pieces evenly over
bottom of crust.

Mix all ingredients until smooth. Pour into pie crust.Bake in preheated 350°
oven for 1 hour or until filling is almost set. If pie begins to brown too
quickly before filling is set, place piece of aluminum foil over pie to
retard further browning. (It should jiggle a little.)

Cool completely before cutting.

Serve with generous amounts of whipped cream.

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Grilled Chicken Salad – Daley

Recipe By : Rosie Daley from “In the Kitchen with Rosie”
Serving Size : 4 Preparation Time :0:00
Categories : Salads Cheese
Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tablespoons lemon juice
3 tablespoons soy sauce
2 cloves garlic — peeled and chopped
1/8 teaspoon black pepper — ground
1 teaspoon basil
8 ounces chicken breast halves without skin
1 red onion — trimmed and sliced
light vegetable cooking oil
1 pound mixed salad greens — = 6 cups
1 tablespoon blue cheese — crumbled
1 medium tomatoes — cored and wedged
4 tablespoons lemon juice
4 tablespoons balsamic vinegar
2 cloves garlic — peeled
2 teaspoons basil

Whisk together thoroughly the lemon juice, soy sauce, garlic, black pepper,
and basil in a
large bowl and set aside.

Place the chicken on a sheet of plastic wrap spread on a work surface and
cover it with a
second sheet. Pound gently with a mallet. Lift the top sheet of plastic,
flip the pieces of
chicken over and re-cover. Evenly pound the second side to a thickness of
1/4 inch. Transfer the chicken to the marinade bowl and cover. Marinate in the
refrigerator for at
least 30 minutes.

Preheat the grill or broiler.

Place the onion rounds in a single layer on a baking sheet and spray lightly
with the
vegetable oil, turn them over and spray to coat the other side. Remove the
chicken from the
marinade and place alongside the onion rings. Grill or broil the onion
rounds and the
chicken for 5 minutes per side. Let the chicken cool a bit, then slice thinly.

Spread an even amount of the mixed greens on 4 salad plates, scatter the
onion rounds and
then the sliced chicken on top. Sprinkle 3/4 teaspoon blue cheese over
each. Garnish with
the tomato wedges. Combine the dressing ingredients (lemon juice, vinegar,
garlic and
basil) in a blender and mix at low speed until the garlic is finely chopped.
Spoon dressing
onto the salads or serve it on the side.

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NOTES : Making a Radish Rosette

Trim the root end of each radish and slice about 1/8 inch squarely off the
top. Cut a cross
into the radish, slicing about 2/3 of the way down from the top. Turn the
radish about 45
degrees and cut another cross to create 8 equal segments. Cover the
radishes with ice water
and soak for about 15 minutes until the rosettes fan open.

Title: Quick Cranberry Cobbler
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

1 Thick-skinned orange 4 c Cranberries
1 c Water 1 tb Butter
1/2 c Granulated sugar replacement 1 pk Biscuit dough to make 8
bis.

Grate the orange rind. Juice the orange. Combine orange juice,
grated rind, water, sugar replacement, cranberries and butter in a
saucepan. Bring to a boil and cook for 1 min.

Spoon cranberry sauce evenly among 8 well-greased baking dishes or
into a casserole. Top the sauce with biscuits (biscuit dough?). Bake
at 450 F for 10 min, reduce heat and bake at 350 F for 20 min longer.
8 servings.

Each serving 98 calories, 1 bread, 3/4 fruit Source: Diabetic High
Fiber Cookbook by Mary Jane Finsand c. 1985 Shared but not tested by
Elizabeth Rodier Oct 93

Suggestion: try half recipe using 1/2 tsp. dry orange peel and 3 or
4 tb. unsweetened orange juice, just cooking the cranberry mixture in
a saucepan and serve with turkey. Half recipe without biscuits would
be about 3 fruit exchanges.

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Title: Sweet Potatoes and Broccoli
Categories: Diabetic, Vegetarian, Vegetables
Yield: 1 servings

1 md Sweet potato; 1/2 c Cottage cheese; low fat
1/2 c -water 1 tb Sesame seeds;
1 c Broccoli; fresh, chopped

Dice the sweet potato and cook in the 1/2 c water covered until almost
done. Add the broccoli and cook until tender. You may need to add
more water. Add to hot vegetables the cottage cheese and sesame
seeds and toss until blended

1 serving = 362C; 2 meat, 2 veg, 2 bread, 1 fat Protein 22gm, fat 4g,
carbo 48gm From “Vegetarian Cooking for Diabetics”

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Title: Sopa Mexicana de Flor de Calabaza (Pumpkin flower soup)
Categories: Patricia, Soups
Yield: 6 Servings

1 c Fresh maize grains
2 c Pumpkin flowers*
2 c Zuccini cut in cubes
1/2 c Butter
1/2 c Butter for the tomatoes
1 c Red tomatoes pure
1 Onion chopped
Epazote
Salt and pepper
1 Or 2 chicken flavor cubes
Jalapeno peppers or poblano
1/2 c Fresh cream

*Pumpkin Flowers need to be washed and prepared just cutting the
flower and a little shot in cubes.
Put one of the 1/2 cup butter in a pan and add the maize grains, add
the zuccini and the flowers, fry in the butter just until the
vegetables make stock, add the epazote and salt. A while in a sauce
pan put the other 1/2 cup of butter, add the onion chopped (or better
if made a pure too) let the butter apears on top, add the red
tomatoes pure. cook until seasoning, adding salt and pepper and
chicken cubes. Be careful with the salt. When the red sauce is ready
add to the soup and add 3 cups of water, add the chiles cutted in
pieces, if you use poblanos instead of jalapenos you will need to
peel them before as usual. Let cook until the vegetables are soft and
just two minutes before serve add the cream, with cream the soup
don’t have to boil. Recipe from: Miguel Angel Castillo.

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Fresh Strawberry-Rhubarb Pie

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :1:25
Categories : Pies Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rhubarb — diced
1 pint strawberries
1 1/4 cups sugar
3 tablespoons tapioca — quick-cooking
1/4 teaspoon salt
3 tablespoons margarine
1 batch pie dough, enough for 9″ double pie crust

Wash rhubarb, cut away any tough parts and chop into small pieces.
Slice the strawberries and add to rhubarb.
Mix the remaining ingredients and add to fruit. Blend well and allow to
stand for up to 30 minutes to allow sugar to penetrate strawberries.
Pour mixture into 9-inch pie crust, dot with margarine and cover with
second crust. Cut slits in top crust.
Bake in preheated 375-degree oven for 50-55 minutes.
Cover pie with aluminum foil tented over it during first 30 minutes,
removing to allow crust to brown during the last part of baking. About 10
minutes before done, brush on warm milk and sprinkle top crust lightly with
sugar if desired.

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Nutr. Assoc. : 0 0 0 0 0 0 2009