Title: CHEESE SOUP
Categories: Soups
Yield: 6 servings

1/2 c Carrots
1/4 c Onions
1/2 c Margarine or butter
1 tb Salt
1/2 ts Pepper
1/2 ts Paprika
1/3 c Flour
1 pt Milk
1 cn Cream of Cheddar soup
1 qt Chicken stock
1 ts Worcestershire sauce
1 ts Lawry’s seasoning salt
1 ts MSG (optional)

Chop carrots and onions extra fine and saute in 2
Tablespoons butter. Add salt, pepper and paprika.
Make a roux with the remaining butter and flour.
Bring milk to a boil and thicken with the roux; add
the cream of Cheddar “soup”, chicken stock, and
seasonings. Stir and simmer until hot. this should
yield approximately 2 quarts.

—–

Title: STEAMED CHICKEN WITH CHINESE VEGETABLES
Categories: Chinese, Chicken
Yield: 2 servings

5 tb Dry sherry
2 tb Light soy sauce
1 Whole chicken breast, boned
-and skinned
1/2 lb Fresh mushrooms
4 oz Canned sliced water
-chestnuts, drained
1/4 lb Fresh snow peas, strings
-removed
1 c Water
2 tb Oyster sauce
1 tb Cornstarch
1 1/2 ts Oriental sesame oil
Freshly cooked rice

Cut the chicken into 1/2-inch cubes. Combine 3
tablespoons sherry and 1 tablespoon soy sauce in
medium bowl. Add chicken and marinate for 1 hour or
overnight. Pour enough water into wok to come just
below steaming rack. Bring to a boil. Place chicken
on one side of shallow baking dish. Arrange mushrooms
alongside chicken and water chestnuts alongside
mushrooms. Set dish on rack in wok; cover and steam
until chicken and vegetables are tender, about 20
minutes. Place snow peas over vegetables in dish;
steam until peas turn bright green, 2 to 3 minutes.
Meanwhile, combine remaining sherry and soy sauce with
the water, oyster sauce, cornstarch, and sesame oil in
medium saucepan over medium heat. Cook and stir until
thickened, about 5 minutes. Serve chicken and
vegetables over rice. Pass sauce separately.

Bon Appetit LIGHT AND EASY SPECIAL

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Title: PACE GUACAMOLE
Categories: Dips, Mexican
Yield: 1 servings

2 lg Ripe Avocados, Peeled,
– Seeded And Mashed
1/4 c Pace Picante Sauce
2 ts Lemon Juice
1/4 ts Salt

Combine all ingredients; mix well. Serve as a dip or as a topping for
Mexican foods, sandwiches and snacks. Makes about 2 cups.

From: Pace booklet.

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Wild Rice Soup (Isaaksen)

Recipe By : Judith’s Olney’s FARM MARKET COOKBOOK
Serving Size : 8 Preparation Time :0:00
Categories : Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter
1 large carrot — scrubbed and sliced
1 large onion — chopped
around 3-cup chopped onion
1 garlic clove — sliced
1 tablespoon flour
3 cups chicken broth — plus
1 cup chicken broth — as needed
4 cups cooked wild rice
around 1+1/2-cup raw
1 bay leaf
1 cup cream
freshly ground black pepper
1/2 lemon; juiced
1/4 teaspoon lemon zest
salt — to taste
minced fresh parsley

Melt the butter in a heavy soup pot. Add the carrot, onion, and garlic and
cook over medium heat until the onion is translucent and carrot just
tender, around 12 minutes. Sprinkle the flour over the vegetables and stir
for 1 minute to let it absorb the butter.

Add 3 cups of chicken broth, 3 cups of the cooked rice, and the bay leaf.
Simmer for 15 minutes. Remove the bay leaf and puree the mixture, then add
1 cup of whole rice, the cream, pepper to taste, and lemon juice and zest.
You may, if you wish, add more chicken broth or water to make the soup less
thick. Taste for salt.

Ladle into bowls and garnish with the minced parsley.

Greg Isaaksen. Small-Town Market: Dane County Market, Capital Square,
Madison, WI, Judith’s Olney, 1991, Farm Market Cookbook (Doubleday,
0385410964)

– – – – – – – – – – – – – – – – – –

Title: Southern Spoon Bread
Categories: Bread Osg1966
Servings: 1

1 1/2 c Scalded milk
1/2 c Corn meal
1/2 ts Salt
1 tb Butter
2 tb Flour
1 ts Baking powder
1 ea Egg

Stir dry ingredients in the milk. Add beaten egg and melted butter.
Bake 30 minutes in moderate oven.

Note: Moderate oven is 350 – 400 F.

Source: Margaret A. Harvey, Zane Grange, Logan County, OH

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Title: Peach Butter
Categories: Fruit, Jelly/jams
Yield: 1 servings

MMMMM————————LIZ VXRF36B—————————–
10 c Ripe peaches; peeled/pitted
– sliced, = 5 lb
1/3 c Bottled lemon juice
4 c Sugar

In food processor container, puree peaches. In 6 to
8-quart pot, over medium-high heat, heat lemon juice
for 1 minute. Add peaches and sugar; bring to boil,
stirring constantly. Reduce heat to medium; cook and
stir until mixture is like thick applesauce (20
minutes). Immediately ladle into hot jars, leaving
1/4″ headspace. Wipe jar tops and threads clean. Place
hot lids on jars; screw bands on firmly. Process in
boiling water canner for 10 minutes.
Makes 7 half-pint jars or 3 to 4 pints.

The Tampa Tribune, 07/15/93

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Miniature Bagels

Recipe By : typed into MC by Shane Ludwig Serving Size : 24 Preparation Time :0:00
Categories : Diabetic Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package active dry yeast
1/2 cup warm water
4 cups flour — (divided)
3 tablespoons sugar
1 tablespoon salt
Dried onion flakes
1 cup water
1 egg white
1 tablespoon water
Poppy seeds
Sesame seeds

Dissolve yeast in warm water; let stand until bubbly, about 10 minutes. Combin
e 2 cups of the flour, sugar and salt in a large mixer bowl. Beat in yeast mix
ture and 1 cup water gradually on low speed. Beat on medium speed 5 minutes.
Stir in remaining flour to make soft but workable dough. Turn dough onto a lig
htly floured surface; knead until smooth and elastic, about 10 minutes. Place
in lightly greased bowl; turn greased side up. Cover and let rise in warm plac
e 30 minutes (dough will not have doubled). Punch down dough, turn dough onto
lightly floured surface; knead slightly. Divide dough in half. Roll half of t
he dough into a 12-inch square. Cut into 24 strips, 6×1 inch. Shape each stri
p into a ring, pinching ends together. Place 1 inch apart on ungreased baking
sheets. Repeat with remaining dough. Cover and let rise in warm place 30 minu
tes. Heat oven to 375 degrees F. Heat 4 inches water in Dutch oven to boiling
. Reduce heat; simmer dough rings, a few a!
!
t a time, uncovered, for 7 minut
es, turning once. Remove with slotted spoon; let stand on kitchen towels 5 mi
nutes. Place on ungreased baking sheets. Bake until firm, about 10 minutes.
Mix egg white and 1 tablespoon water in small bowl. Remove bagels from oven; b
rush with egg white mixture. Sprinkle with poppy seeds, sesame seeds or onion
flakes. Return to oven; bake until brown, about 20 minutes; remove and cool on
wire rack. Store tightly wrapped in refrigerator 1 week or in freezer no long
er than 2 months.

(68 calories per serving) 1 serving=1 Bread exchange

– – – – – – – – – – – – – – – – – –

NOTES : Original Source unknown

Oatmeal-Orange-Nut Cookies

Recipe By : Jo Anne Merrill
Serving Size : 18 Preparation Time :0:20
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup margarine
1/3 cup yogurt
1/4 cup packed brown sugar
1 teaspoon vanilla
1 cup rolled oats
1/4 teaspoon baking soda
2 tablespoons black walnuts — chopped
1/4 teaspoon orange peel — grated

Place softened margarine, yogurt, sugar and vanilla into mixing bowl.
Mix until well blended. Add remaining ingredients and blend well.
Use a teaspoon or small melon scoop to make rounded balls of dough.
Place 2 inches apart on ungreased cookie sheet; flatten slightly with fork
dipped in flour or sugar. Bake in preheated 325-degree oven for 12-15
minutes. Remove immediately from cookie sheet and allow to cool on wire
rack.

– – – – – – – – – – – – – – – – – –

Per serving: 63 Calories; 4g Fat (55% calories from fat); 1g Protein; 6g
Carbohydrate; 1mg Cholesterol; 60mg Sodium

_____

Title: Impossible Chicken Parmigiana
Categories: Pies
Servings: 8

3/4 c Creamed cottage cheese
-Small curd
1/3 c Grated parmesan cheese
1/2 ts Garlic powder
1/2 ts Oregano
1/2 ts Basil
1 cn Tomato paste 6 oz.
1 c Milk
2 x Eggs
2/3 c Bisquick
1/4 ts Pepper
1 1/2 c Chicken, cooked diced
1 1/4 c Mozzarella cheese shredded

Heat oven to 400. Grease 10 inch pie plate. Layer cottage cheese and
parmesan cheese in pie plate. Mix chicken and 1/2 cup mozzarella cheese,
the garlic powder, oregano, basil and tomato paste; spoon over parmesan
cheese. Beat remaining ingredients in blender on high for 15 seconds, by
hand for 1 min. until smooth. Pour into pie plate and bake 30 minutes. Top
with remaining mozzarella cheese. Bake 5-8 minutes longer or until knife
inserted in center comes out clean. Cool 5 minutes.

Source: Anna Cassell —

—–

Title: Beef with Broccoli
Categories: Beef, Oriental, Meats, Wok
Yield: 6 servings

1 c Beef, sliced thin
Salt
2 tb Soya sauce
1 tb Wine
1/2 bn Broccoli, shredded in 3″
-lengths
-OR
1/2 lb Broccoli, shredded in 3″
-lengths
2 tb Sugar
3 tb Oil
1/2 c Water

1. Carefully slice beef into thin bite size pieces, across the grain
of beef. Marinate beef in soya sauce, wine and salt. Shred broccoli.

2. Place oil in wok and heat to smoking point. Quickly stir-fry beef
in it, no more than 3 minutes. Remove beef to a platter and reserve.

3. Add broccoli to wok, 1/2 cup water, sugar. Turn burner to medium
high heat, cover broccoli, cook 6 minutes. Lift the cover of the wok
and stir the broccoli every so often so that it will cook on both
sides. At the end of 6 minutes, the broccoli should just be cooked
through, if it isn’t, cook a minute or two more.

4. Add beef back to broccoli, stir everything together. Place in
platter.

NOTE: Pork, or chicken may be substituted, only do not remove pork or
chicken to a platter after initial stir-frying but continue to cook it
with broccoli. Beef is removed for reserve because it toughens with
prolonged cooking.

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