Mushroom Veg Barley Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soup Veggie

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 T Olive oil
2 c Onion chopped
1 1/2 T Garlic clove minced
1/2 t Thyme, ground
1/2 ea Bay leaf
1 lb Mushrooms fresh
1/2 c Barley, dry
4 ea Celery stalk
5 md Carrot
96 oz Chicken broth canned
1/4 t Nutmeg
2 T Parsley fresh

Clean and quarter the fresh mushrooms. Cut celery and carrots into
1/2 inch pieces. Place oil in a large pot. Add chopped onions; cook
over low heat for about 10 minutes until wilted. Add garlic, thyme
and bay leaf. Add mushrooms and cook for 20 minutes over medium heat,
stirring. Add the barley, celery, carrots and broth. Season with salt
and pepper to taste and the nutmeg. Bring to a boil, reduce heat to
medium low and simmer 25 to 30 minutes or until barley and vegetables
are tender. Skim off any foam that rises to the top. Remove bay leaf.
Stir in the parsely just before serving piping hot. Clean mushrooms
with damp towel never wash in water.

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“NO BAKE” COOKIE CRUMBLE CHEESECAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope plain gelatine
1/4 c Cold milk
1 c Milk, heated to boiling
2 pk Cream cheese, 8 oz. ea.
1/2 c Sugar
1 t Vanilla extract or flavor
1/2 c Mini-chocolate chips
1 Deep dish graham cracker>>>>
Crust (9oz. size).
1 c Your favorite cookies,>>>>>
Coarsely crushed.

In blender, sprinkle gelatine over cold milk; let
stand 2 min. Add hot milk and process at low until
dissolved, about 2 min. Add cream cheese, sugar and
vanilla and process until blended. Arrange chocolate
in bottom of crust. Pour in gelatine mixture;
sprinkle with crushed cookies. Chill until firm,
about 2 hrs.

Yield: 8 to 10 servings

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Title: CHILI TOSTADOS
Categories: Tex-mex, Chili
Yield: 4 servings

8 ea Tortillas (corn or flour but
1 x Cooking oil or shortening
2 c Cowboy chili or canned refri
1 c Texas red or original san an
1 x Shredded lettuce
1 ea Recipe of guacamole
1 x Chopped tomatoes

Fat grams per serving: Approx. Cook
Time: 40 M Heat 1/2 inch oil or shortening in frypan,
then fry tortillas until crisp. Spread 1/4 cup heated
Cowpoke Chili or refried beans on each; top with 2
tablespoons heated Texas Red or Original San Antone
Chili. Top with shredded lettuce. Spoon on 1/4 cup
guacamole and sprinkle with chopped tomatoes.* Makes
four servings. From “Famouse Chili Recipes from
Marlboro Country”. *Sometimes I sprinkle a little
grated Cheddar or Monterey Jack cheese on top of this
or if I don’t have any guacamole handy I use a little
more cheese.

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PUREED BLACK BEAN SOUP (ITALIAN)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Black beans — soaked
Overnight
2 ga Chicken broth
6 Bay leaves
1/2 Onion — diced
4 Cloves garlic — diced
2 Carrots — grated
1/2 c Heavy cream
Salt and pepper — to taste
Sour cream — as needed
2 tb Fresh cilantro — chopped
2 tb Tomatoes — diced

DIRECTIONS: (prep 10-15 mins; soak 2 hrs; cook 3 hrs):
~ Rinse beans and sort. Soak overnight. Drain. Rinse.
~ In an extra large saucepan place the black beans,
chicken stock, bay leaves, onions, garlic, and
carrots. Simmer the ingredients for 2 to 3 hours, or
until the beans are tender.Remove the bay leaves. Add
more chicken stock or water if needed. – Strain the
beans (reserve the liquid) and place them in a food
processor. Blend the beans, adding enough of the
reserved liquid so that a thick, pureed consistency is
achieved. – Add the heavy cream, salt, and pepper.
Stir them in so that they are well blended. – Garnish
the soup servings with a dollop of sour cream.
Sprinkle on the cilantro and the tomatoes serves 8 to
10

[mcRecipe 27 Au 96 / patH ]

Recipe By : Mangiamo, Manhattan Beach, CA

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CARROT MUFFINS WITH WALNUT-CREAM CENTERS WW

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c Flour, all-purpose
5 2/3 tb Sugar, granulated
2 ts Baking soda
10 tb Raisins, golden
– plumped, drained
3 2/3 tb Margaine
– softened
1 c Buttermilk, low-fat
1/2 c Egg substitute
2 tb Orange juice concentrate
– no sugar added
1 t Vanilla extract
6 tb Cream cheese, light
2 oz Walnuts
– finely chopped
2 tb Sour cream, light

Preheat oven to 350F. Line 12 muffin cups with paper
baking cups; set aside. Combine flour, 1/3 cup sugar
and baking soda; stir. Add carrots and raisins, stir
to coat. Stir in margarine; set aside. Combine
buttermilk, egg sustitute, orange juice and vanilla;
stir into flour mixture. Fill each cup about 2/3 full.
Combine cream cheese, walnuts, sour cream and
remaining sugar. Top each portion of batter with an
equal amount of cheese mixture. Bake in middle rack
for 20-25 minutes, golden brown. Remove from pan to
rack and cool.

Weight Watcher Exchanges: 1-1/4 Fat, 1/4 Protein, 1/4
Vegetable, 1 Bread, 1/2 Fruit, 65 Optional Calories.

Nutritional Analysis per serving: 236 calories, 6 g.
protein, 8 g. fat, 35 g. carbohydrate, 56 mg calcuim,
260 mg. sodium, 5 mg. cholesterol, 2 g. dietary fiber.

Calories from fat: 29%

Original recipe from Weight Watchers “Simply Light
Cooking” Conversion and additional analysis by Rick
Weissgerber. [GEnie D.WEISSGERBE]

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Title: JAMES BEARD’S MEDITERRANEAN MARINADE FOR LAMB
Categories: Sauces
Yield: 2 servings

Stephen Ceideburg
1/2 c Olive Oil
1 ts Salt
1 ts Black pepper
Juice of 2 lemons
2 Garlic cloves, chopped
Thyme, parsley and oregano
-(use a healthy amount)
1/2 c Chopped onion
1 Bay leaf
2 c White wine

Combine all ingredients.

Makes 2 1/2 cups, enough for a leg of lamb or a boned
shoulder of lamb.

To use: Put lamb and marinade in a heavy duty Ziploc
bag, close tightly and refrigerate for 24 hours,
turning a couple of times.

From an article by Heidi Haughy Cusik, The San
Francisco Chronicle, 7/1/92.

Posted by Stephen Ceideburg

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Title: ORANGE “BEEF” WITH BROCCOLI
Categories: Vegetarian, Main dish, Ethnic
Yield: 2 servings

2 tb Plus 1 tsp vegetable oil
2 Garlic cloves; minced
ds White pepper
2 tb Low-sodium soy sauce
1 tb Sugar
1/4 c ;water
1/2 c Seitan; cut into chunks
1/2 c Cornstarch
1/2 c Sweet and Sour Sauce (see
-recipe)
10 1″ slivers of orange peels
2 c Broccoli florets; steamed

Heat one teaspoon oil in a wok or large skillet over
mediumheat. Saute garlic until slightly browned.

Add pepper, soy sauce, sugar, water and seitan,
stirring constantly untilliquid evaporates.Remove
seitan and set aside to cool.

Lightly sprinkle seitan with cornstarch to keep
pieces from sticking together. Mix thoroughly.

Heat remaining 2 tbs oilin wok and stir-fry seitan
until crispy, about 5 minutes.

Add Sweet and Sour Sauce, orange peels and broccoli
and heat through. Serve immediately.

Per serving: 628 cal; 13 g prot; 417 mg sod; 128 g
carb; 11 g fat; 0 mg chol; 111 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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Title: SPICED RICE PILAF
Categories: Diabetic, Rice, Side dish
Yield: 6 sweet ones

1 c Brown basmati rice;
1 tb Vegetable oil;
1 sm Onion; chopped
1 cl Garlic; minced
4 Whole cloves;
1/8 ts Salt;
2 c Chicken broth broth;
1 Cinnamon stick;
1 ts Vegetable oil;
1 tb Raisines;
1 tb Almonds; blanched slivered
-=OR=-
1 tb Pine nuts

Soak rice 2 hours to shorten cooking time. Rinse and
drain. In a large non-stick saucepan, heat 1
tablespoon, heat 1 tablespoon oil and saute onion and
garlic until tender, 2 to 3 minutes. Add cloves and
cook 1 minute. Add rice and stir to coat. Add salt,
broth and the cinnamon stick. Bring to a boil.
Cover, reduce heat and simmer 20 to 25 minutes, until
liquid is absorbed. Discard cinnamon stick. Heat 1
teaspoon oil; add raisins and almonds and warm. Mix
with rice and serve. Food Exchanges per serving: 2
STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE; CAL: 176;
CHO: Omg; CAR: 31g; PRO: 3g; SOD: 41mg; FAT: 5g;

Source: Light Easy Diabetes Cusine by Betty Marks
Brought to you and yours via Nancy O’Brion and her

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Title: CHOCOLATE PEANUT GOODIES
Categories: Candies, Chocolate, Pnut butter
Yield: 36 servings

MMMMM—————-FAVORITE BRAND NAME RECIPES———————

MMMMM—————–DUNCAN HINES FABULOUS FALL———————-

MMMMM—————————BAKING——————————–
1 pk Duncan Hines Milk Chocolate
-Layer Cake Frosting
1/2 c JIF Creamy Peanut Butter
1 1/2 c Quick cooking oats
1 c Chopped peanuts
36 Peanut halves, for garnish

1. Combine Milk Chocolate frosting and peanut butter in large bowl.
stir with wooden spoon until blended. Add oats and peanuts. Stir until
thoroughly blended, 2. Press candy mixture into ungreased 8-inch
square pan. Cut into 36 pieces. Garnish tops with peanut halves.
Store in airtight container in refrigerator.

MMMMM

Peppers Stuffed with Tofu and Rice

1 onion, chopped fine
1 rib of celery, chopped fine
1/2 cup of mushrooms, chopped fine (optional)
1 cup brown rice, cooked
1 cup mixed vegetables, canned, frozen, or chopped fresh then boiled or
nuked
1 cup tofu
freshly ground black pepper
4-6 green bell peppers (capsicum)
2 cans of Campbells tomato soup

All measurements are approximate! If making your own mixed veg I suggest
carrot, potato, corn, and peas. Cut the carrot and potato small, to about
the size of the peas and corn. Microwave until tender.

Saute onion, celery and mushrooms in lots of vegetable stock until soft.
Mix equal amounts of cooked rice, mixed veg. and tofu in bowl. Add cooked
onion mixture and freshly ground black pepper to bowl.

Slice the top off of the peppers and reserve. Remove the seed from the
peppers then add peppers to boiling water. Boil very briefly, about 2 – 4
minutes. Remove from pot and rinse with cold water. Arrange peppers in
baking dish. Fill each with tofu mixture. (Extra stuffing can be frozen).
Pour tomato soup over the peppers. Replace cap over each pepper (or
sprinkle with low fat cheese). Put lid on baking dish and bake at 180
degrees Celsius or 350 degrees Fahrenheit for about 45 minutes.