MUSSEL AND BACON SOUP (MARGUERITE PATTEN)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh mussels
4 Rashers smoked bacon,
-derinded
1 Onion, peeled
3 Sticks celery
1/2 oz Margarine
8 oz Can chopped tomatoes
30 fl Fish or vegetable stock
1 t Chopped fresh basil or
1/2 ts Dried basil
Black pepper

Wash the mussels well and remove the beards. Discard
any that are open, or do not close when sharply
tapped. Chop the bacon, onion and celery. Melt the
margarine in a pan, add the bacon and onion. Cook for
5 minutes. Stir in the celery, tomatoes, stock and
basil. Cook for another 5 minutes. Add the mussels,
cover and cook for a further 5 minutes or until all
the mussels are open. Shake the pan occasionally.
Discard any that do not open. Season with pepper.
Either remove the mussels from both shells or serve in
the shells. In this case you need small finger bowls
ofwater on the table.

Source: Marguerite Patten ‘s Marvellous Meals, Your
Magazine, UK

– – – – – – – – – – – – – – – – – –

Title: ROCKY ROAD CANDY
Categories: Candies
Yield: 6 servings

1 pk Semi-sweet chocolate chips
1 cn Eagle brand milk
2 T Margarine
2 c Dry roasted peanuts
1 pk Minature marshmallows

In heavy saucepan over low heat melt chocolate chips, milk margarine.
Remove from heat and in large bowl combine nuts marshmallows, pour over
them the chocolate mixture and mix well. Spread in waxed paper lined 13×9
in pan chill 2 hrs. Remove from pan and peel off wax paper, cut in
squares. This mixture can also be dropped by spoonfuls on waxed paper
lined cookie sheets.

—–

Title: SQUASH SOUP WITH CHEESE APPLES
Categories: Soups, Fruits
Yield: 12 servings

1 Squash, butternut (2 1/2 lb)
1 Squash, acorn (1 1/2 lb)
1 Onion
3 Celery rib
1 1/2 T Oil
6 T Butter
1/3 c Flour
9 c Chicken stock
1/2 c Gruyere; grated
3 Apple
Salt; to taste
Pepper; to taste

Calories per serving: 255
Fat grams per serving: 8 Approx. Cook Time: 1:00

Peel and seed squashes. Cut enough into julienne to make 3/4 cup of
each. Cover. Cut remaining squash into rough cubes. Chop onion and
celery. In a large, heavy saucepan heat the oil with 1-1/2 table-
spoons of water. Add cubed squash, onion, and celery. Cover and cook
over low heat, stirring occasionally, about 10 minutes. Make a medium
roux of butter and flour and cook, stirring constantly (about five
minutes). Heat stock and add to roux, stirring briskly until smooth.
Combine cooked vegetables with thickened stock and bring to a simmer.
Lower heat and cook, partly covered, until very tender (30 to 40
minutes). Puree soup. Grate cheese. Peel and seed apples and cut
into thin slices. Stir julienne of squash into soup and heat through
(3 minutes). Remove from the heat and stir in cheese and sliced
apples. Season to taste.

MMMMM

Title: Lemon Chiffon Pie
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

3 tb Margarine 3 tb Sugar
3/4 c Graham wafer crumbs 1/2 ts Lemon peel, grated
1/4 ts Cinnamon 1/8 ts Salt
1/4 ts Nutmeg 1/4 c Lemon juice
1/8 ts Allspice 1/2 c Sweetener equiv. to sugar
1 tb Unflavored gelatine (1 pkg) 1/3 c Powdered skim milk
1/2 c Water 1/3 c Ice water
2 Eggs, separated 1 tb Lemon juice

Melt margarine in a pie plate at high for 30-45 sec. Combine graham
crumbs and spices. Add to pie plate and combine well with a fork.
Spread evenly over bottom of pie plate. Microwave at high for 3-5
min, watching carefully to prevent scorching. Allow to cool before
filling.

In a large measure, sprinkle gelatin on 1/2 c water. Allow to
soften. In a separate bowl, combine egg yolks, sugar, lemon peel,
salt and 1/4 c lemon juice. Microwave at medium for 5-8 min until
mixture comes to a boil stirring every 2 min. Add gelatin and
sweetener and mix well. Refrigerate until slightly thickened.

Beat egg whites, powdered milk, ice water and 1 tb lemon juice until
stiff. Carefully fold gelatin mixture into egg whites. Pour into
crust. Refrigerate for 2 hours before serving.

Each serving 1/8 pie, 1 starch, 1 fat choice 15 g carb, 4 g protein,
5 g fat, 115 calories

Source: More Choice, The Canadian Diabetes Microwave Cookbook by
Catha McMaster Charlotte Empringham 1991

Shared by Elizabeth Rodier July 1993

MMMMM

Title: GENERAL TSO’S CHICKEN 2
Categories: Main dish, Chicken, Chinese
Yield: 2 servings

——————–MYRA SABLE HNKV12A——————–
1 lb Chicken breasts
-boneless, skinless,
– cut into 1″ pieces
3 tb Soy sauce
1 tb Cornstarch
1 Egg white; beaten frothy
1 c Vegetable oil
3 Dried hot chili peppers
-broken in half
2 Garlic cloves; chopped fine
1 1″ piece gingerroot; peeled
-and finely chopped
1 tb White wine vinegar
1 tb White wine
1 ts Cornstarch
1 tb Brown sugar
1 ts Sesame oil
1/4 ts Salt

In a glass bowl, place chicken pieces. Combine 1 tbls.
soy sauce and 1 tbls. cornstarch. Blend in beaten egg
white. Pour over chicken and toss to coat well.
Marinate in refrigerator for 1 hour.

In a small bowl, combine remaining soy sauce,
vinegar, white wine, and 1 tsp. cornstarch; mix until
smooth. Stir in sugar, sesame oil and salt.

In a wok heat oil. Deep-fry chicken, a few pieces at
a time, about 1 minute, or until golden brown. Remove
and drain on paper towel. Pour all but 2 tbls. oil out
of wok. To the wok, add chili peppers, garlic and
ginger; stir-fry 1 minute.

Pour sauce mixture into wok and cook, stirring, about
1 minute, until thickened. Return chicken pieces to
wok. Mix well and serve immediately.

I like to serve this with rice and Sauteed Snow Peas
and Red Peppers. The chicken is spicy hot with the
dried chili peppers, so adjust to your taste. Enjoy!

Posted by Margie Auslander (HNKV12A) From The Elegant

—–

BLUEBERRY OR CHERRY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sifted flour
4 ts Baking powder
3/4 c Sugar
1 t Salt
1 c Frozen or canned blueberries
-(drained)
OR:
1 c Frozen or canned tart
-cherries (drained)
2 Eggs
1/2 c Melted butter
1 c Milk
CINNAMON AND SUGAR TOPPING:
1/8 ts Cinnamon
1/2 c Sugar
Paper muffin cups

Servings: 12 – 14

DIRECTIONS: Place paper cups in ungreased muffin tins.

Sift dry ingredients together in large bowl. Add
blueberries or cherries to dry mix and mix until well
coated. In a small bowl, beat eggs well. Add melted
butter and milk. Quickly stir liquid mixture into dry
mix. Do not overmix as overblending will cause a tough
texture. Fill muffin cups 3/4 full, and sprinkle
lightly with cinnamon topping. Bake at 400-F for 20
minutes until brown.

Source: Favorite Recipes from Boder’s On-the-River,
Mequon, WI and The Woolen Mill Inn, Cedarburg, WI.

From: Sallie Krebs > Submitted By STEPHEN MARK
TOMPKINS On SAT, 24 JUN 1995
033542 GMT

– – – – – – – – – – – – – – – – – –

CLOUDS AT SUNRISE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Holiday Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Thank You Pkg
— SERVES 12 – 15
6 Egg whites
3/4 t Cream of tartar
2 c Sugar
2 c (about 45) crushed soda
-crackers
3/4 c Chopped nuts
2 t Vanilla
2 c Whipping cream*
21 oz Can Thank You Cherry Pie
-Filling

Preheat oven to 350 deg.

Beat egg whites until frothy, add cream of tartar, then gradually add
sugar. Beat until stiff. Fold in crushed crackers, nuts and vanilla.
Spread in well buttered 9 x 13 glass baking dish. Bake at 350 for 25 min.
Cool on rack. Whip cream, spread over top and spoon pie filling over cream.
Chill several hours or overnight before serving. *I have used two packages
of Dream Whip in this to cut down on cals.

Recipe came from the back of a pie filling can. Our son requests this
every year for his birthday “cake” and I have taken it to work for
Valentine’s Day more than once. It always goes over BIG! Vicki in Flo, MO

Posted on $P DESSERTS SWEETS on 01/12 by VICKI HENSLER (BJVK33C)

MM by Cathy Svitek

– – – – – – – – – – – – – – – – – –

Title: Easy Dill Pickles > Randy Rigg
Categories: Pickles, Cucumbers, Vegetables
Yield: 12 servings

4 ea Dz.. Pickling Cucumbers *
1 ea Bunch Dill
1 qt Cider Vinegar
8 c Water
1 c Pickling Salt
1 x Cloves Garlic, Peeled

* Pickling cucumbers are cucumbers that are not less than 3-inches
long
and not more than 4-inches long.
~———————————————————————
~– Wash the cucumbers and remove any stems. Cover with cold water
and refrigerate overnight or for several hours. Pack the cucumbers
into pint jars as tightly as possible. Poke in 2 springs of dill.
Bring the cider vinegar, water, salt and garlic cloves (12 to 16
cloves depending on your taste) to a boil. Boil for 2 minutes. Fish
out the garlic cloves with a slotted spoon and put one in each jar
(or to taste) while the brine cools slightly. Pour the hot brine
into the jars and seal. Makes 12 Pints. Randy Rigg

MMMMM

A Little Italian
Also from Dean Ornish’s Eat More Weigh Less

Book notes: Use this herb and spice mixture in pasta sauces or
with braised or roasted vegetables.

Makes a scant cup

2 Tbsp dried basil
2 Tbsp dried marjoram
2 Tbsp dried oregano
2 Tbsp dried coriander
2 Tbsp dried thyme
2 Tbsp dried rosemary
2 Tbsp dried savory
1 tsp hot red pepper flakes

In the bowl of a food processor, combine all the ingredients. Process for
30 seconds until finely ground. Transfer to a tightly sealed container,
label, and date. Store in a cool dark place for up to 3 months.

creamy salad dressing

2 very heaped tablespoons non-fat yogurt
1 tablespoon balsamic vinegar
1 teaspoon plum sauce
salt to taste

bland and pour over salad.