Title: Navy Bean Soup
Categories: Soups/stews, Bean/legume
Yield: 6 Servings

1 c Dried beans
4 c Water, boiling
2/3 c Diced ham hock
1 Teaspoon. salt
1 Onion, chopped
3 Stalks of celery, chopped
A sprinkle of cayenne pepper
5 c Water

Wash beans and sort for quality. Pour into 4 cups boiling water,
remove from heat, and cover for 4 to 5 hours.

Cook onions in frying pan until golden, Add beans (drained), celery,
seasonings and 5 cups water and ham hock to onions boil 30 mins. then
simmer covered for 1 1/2 hours. Add additional water if needed.

MMMMM

HIJIKI NIMONO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Hijiki
2 oz Carrots
1 Age (deep-fried tofu) puff
1/3 Block hard tofu
5 Green beans
2 tb Sesame oil
1 c Dashijiru (soup stock)
3 tb Shoyu (soy sauce)
2 tb Sake
2 tb Mirin
1 t White sesame seeds
— lightly sauteed
Seven pepper — to taste
– (Shichimitogarashi)

A.) Rinse the hijiki in a fine-mesh strainer under
cold running water. In 3 times the amount of warm
water, soak for 10 to 15 minutes. Remove the hijiki
with a tea strainer. (Sand and pebbles will sink to
the bottom of the bowl.) Return to fine-mesh strainer
and drain off excess water. Grate the carrots into
matchstick slivers. Dip the age puff for 30 seconds
in boiling water, and cut into matchstick slivers.
Place tofu in a heated skillet and mash with a
spatula. Let it simmer in its own water until reduced
to small crumbs. Snap the ends off the green beans
and place in boiling water for 1 to 2 minutes.
Immerse in iced water, drain, and cut into
1/2-inch-long pieces.

B.) In a heated skillet, saute sesame oil, hijiki,
carrots, age, and tofu (all completely drained of
water). When ingredients have acquired a shiny
appearance, add dashijiru, shoyu, sake and mirin.
Reduce heat to low and cook, stirring frequently,
until liquid has been absorbed. Turn off heat and add
green beans.

C.) Place B in serving dish, sprinkle with sauteed
sesame seeds. If you like, add seven-taste pepper to
taste.

Source: The Folk Art of Japanese Country Cooking, by
Gaku Homma Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: LINDA’S LASAGNE
Categories: Vegetarian
Yield: 6 servings

12 ea Strips lasagne; to 15
4 tb Olive oil
1 lg Onion; chopped
2 cl Garlic; crushed
2 1/4 oz Packet TVP® mince
3 ea 16 oz cans chopped tomatoes
1 ts Oregano
;Salt and pepper to taste
;stock or veg water
1 c Cottage cheese
1 c Cheddar; grated

Preheat oven 350.

Place lasagne strips in saucepan, cover with water,
and boil for a few minutes until they are starting to
soften.

Heat the oil in a large saucepan and saute the onion
and garlic. Add the TVP® mince, chopped tomatoes with
their juice, oregano, salt and pepper. Simmer 20-30
mins, adding a little stock or water if necessary to
make a moist sauce. Remove from heat.

Pour a layer of tomato sauce in a deep, large baking
dish. Spoon a layer of cottage cheese over the sauce,
then arrange a layer of lasagne over that, followed by
a layer of grated cheddar. Repeat this layering
process until you are about 1 1/2 inches away from the
top of the baking dish. Finish with a layer of tomato
sauce topped by a final layer of cheddar cheese.

Bake the lasagne 30 mins, until the cheese is brown
and bubbly.

Good source of protein, B group, calcium, iron
From Linda McCartney’s Home Cooking Typed by Lisa
Greenwood

—–

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: Cordon Bleu Casserole
Categories: Main dish, Poultry
Yield: 8 servings

Casserole
4 c Cubed cooked turkey
3 c Cubed cooked ham
1 c Shredded cheddar cheese
1 c Chopped onion
1/4 c Butter or margarine
1/3 c All purpose flour
2 c Light cream
1 ts Dill weed
1/8 ts Dry mustard
1/8 ts Ground nutmeg

MMMMM————————–TOPPING——————————-
1 c Dry bread crumbs
2 ts Melted butter or margarine
1/4 ts Dry dill weed
1/4 c Shredded cheddar cheese
1/4 c Chopped walnuts

In a large bowl, combine turkey, ham and cheese, set aside. In a
saucepan, saute onion in butter until tender. Add flour, stir to
form a paste. Gradually add cream stirring constantly. Bring to a
boil, boil 1 minute or until thick. Add dill, mustard and nutmeg,
mix well. For the topping, toss bread crumbs, butter and dill; stir
in cheese and walnuts. Sprinkle over the casserole. Bake uncovered
at 350 degrees for 30 minutes or until heated through.

MMMMM

Lima Bean Leek Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 cups Water
1/3 cup Lentils
1/3 cup Lima Beans
1/3 cup Wild rice
1 large Leek
1/4 cup Tomato sauce or Ketchup
4 dashes Hot sauce or more
4 dashes Fish sauce
4 dashes Soy sauce
2 Chicken bouillon cubes

This recipe would be vegan if the fish sauce and bouillon cubes are
eliminated and vegetable bouillon and extra soy used in their place.
I am sure it would taste even better with the addition of a good stewing
chicken, but it was created from the materials on hand one weekend. The
lentils are long cooked until they disintegrate to form a meaty looking and
tasting stock, an effect that is enhanced by the tomato.

Bring the water to a boil in a soup pot and add lentils; simmer covered 1/2
hr or more. Add the lima beans and cook another 1/2 hour.
Add the rice and cook another 20 min. Add the chopped green portions of a
large or 2 medium well washed leek[s] [They are sandy and there is always
sand trapped in the outer leaves] and simmer 10 min. Add the sliced white
portion of the leek and the remaining ingredients.
Simmer 15 min and serve.

– – – – – – – – – – – – – – – – – –

SCANDINAVIAN APPLE CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
Apples

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Scandia, Hollywood
5 lb Apples
Sugar
Lemon juice
Butter/Margarine — melted
1 1/2 c Toasted cake crumbs
1/2 c Currant jelly
3 oz Mixed nuts — ground
12 Macaroons
3 oz Sliced blanched almonds
1 c Whipping cream

Core, peel and slice apples. Season to taste with sugar and lemon
jice and cook in small amount of water until apples are tender. Drain
in large strainer and press to extract water. Pour melted butter into
2-inch-deep 10-inch layer cake pan, spreading evenly in pan. Sprinkle
1/2 cup cake crumbs over bottom of pan. Spread half of apples over
crumbs. Top with jelly, then nuts, then 1/2 cup more crumbs. Place
macaroons in layer over crumbs. Top with remaining apples and cover
with remaining 1/2 cup cake crumbs. Bake at 450 deg. 30 minutes. Cool
in refrigerator. Sprinkle almonds lightly with water, then sprinkle
with sugar and toast at 350 deg. 15 to 20 minutes or until golden.
Shake pan after 10 minutes to keep almonds from sticking together.
Whip cream and frost cake. Sprinkle with almonds.

– – – – – – – – – – – – – – – – – –

Chocolate Raspberry Mousse

Recipe By : Mimi Markofsky
Serving Size : 24 Preparation Time :1:15
Categories : Chocolate Desserts
Candy And Confections

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pints fresh raspberries
1/2 cup granulated sugar
32 ounces semisweet chocolate — chopped fine
8 ounces unsweetened chocolate — chopped fine
12 egg whites
3 cups heavy cream

Place raspberries and 1/4 cup sugar in a stainless steel bowl. Crush
berries into a rough texture. Set aside for a few minutes.

Add chocolates to raspberries and place over a double boiler. Stir
periodically to avoid scorching the chocolate. Keep over low heat until the
chocolate has melted, 25-30 minutes. Remove from heat and set aside to cool.

Beat egg whites until they form soft peaks. Gradually add remaining 1/4
cup sugar; beat until the peaks are stiff but not dry.

Beat heavy cream until it forms stiff peaks.

Add 1/4 of the egg whites to the chocolate, stirring well to incorporate,
lightening the chocolate. Fold in the cream and remaining egg whites, being
certain that no white streaks remain. Keep refrigerated until used.

– – – – – – – – – – – – – – – – – –

NOTES : Single recipe yields: 48 ounces
Double the recipe fills one large (~13 quarts) stainless bowl.

CRACKED WHEAT CARROT LOAF

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Boiling water
1/4 c Cracked wheat
1 Package active dry yeast
1/4 c Warm water
1/3 c Skim milk — warm
1/4 c Margarine
1/4 c Brown sugar — firmly packed
1 t Salt
1 c Carrot — shredded
1 Egg
2 1/3 -2 2/3 cups all-purpose
-flour
2/3 c Oat Bran Cereal

In small bowl pour boiling water over cracked wheat; let stand 15
minutes. Drain excess water; set aside. Dissolve yeast in warm
water. In lare bowl combine milk, margarine, brown sugar, salt,
carrot, and egg. Add dissolved yeast and cracked wheat. The
margarine may not melt completely. In small bowl, combine 1 cup of
the all-purpose flour and Oat Bran cereal; add to yeast mixture. Add
enough remaining all-purpose flour to make a moderatelly stiff dough.
Turn out onto a lightly floured surface. Knead about 10 minutes or
until dough is smooth and elastic. Shape into ball. Grease large
bowl. Place dough ub bowl turning once to coat surface. Cover; let
rise in warm place about 1 1/2 hours or until nearly double in size.
Grease 9″ by 5″ loaf pan or coat with vegetable pan-coating. Punch
dough down; shape into loaf. Place in prepared pan. Cover; let rise
in warm place about 1 hour or until nearly double in size. Meanwhile
heat oven to 375. Bake 25-30 minutes, shielding crust with aluminum
foil after 20 minutes of baking. Remove from pan; cool on wire rack.

Food Exchanges per serving: 2 STARCH EXCHANGES

CHO: 30g; PRO: 4g; FAT: 1g; CAL: 146
Low-sodium diets: Omit salt. Substitute unsalted margarine.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

Brought to you and yours via Nancy O’Brion and her Meal Master

– – – – – – – – – – – – – – – – – –

Sam Huddleston’s Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Whole cumin
2 medium Onion — diced
3 Garlic cloves
Vegetable oil
3 1/2 pounds Lean beef — cut in 1/2"cubes
2 tablespoons Paprika
6 tablespoons Chili powder
Water
Salt to taste
Cracker meal *OR*
Browned flour for tightener

In a skillet, slightly toast the whole cumin. To wake up the flavors crush them
with a rolling pin. Powdered cumin may be substituted, but do not toast. Saute
onion and garlic in a little oil until transparent. In same skillet, add a
little more oil and sear meat until it has a greyish color. Put cumin, onion,
garlic and meat in a large vessel. Add paprika and chili powder, stirring to
mix all ingredients, as you add enough water to cover. Simmer for about 1 1/2
hours, adding salt to taste after the chili has cooked somewhat. Make a paste
of the crackermeal or browned flour by mixing with a little water. About 10
minutes before chili is ready, stir in this tightener, and cook until chili is
thick.

– – – – – – – – – – – – – – – – – –

Title: Light vegetable broth
Categories: Low-Fat, Soups, Mcdougall
Yield: 1 servings

6 1/2 qt Water
2 c White wine or unsweetened ap
6 Celery; thickly sliced
6 Carrots; scrubbed and
; coarsely chopped
2 lg Potatoes; scrubbed and
; coarsely chopped
3 md Zucchini; thickly sliced
2 lg Onions; chopped
1 Leek, white part only; clean
; thickly sliced
5 To 6 cloves garlic; crushed
1/2 lb Mushrooms; cleaned left wh
10 Peppercorns
Large sprigs fresh parsley
Large sprigs fresh thyme
2 Bay leaves

Recipe by: The New McDougall Cookbook Place all of the ingredients in a
large soup pot. Bring to a boil, reduce the heat, cover, and simmer over
low heat for 3 to 4 hours. Strain the broth and discard the vegetables.
Freeze in 1- to 2-cup containers for use in recipes calling for
vegetable stock or broth.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM