Spinach, Corn and Quinoa Chicken Soup

Recipe By : Grain Power – Helen Taylor Jones
Serving Size : 4 Preparation Time :0:35
Categories : Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups water
2 cans low-sodium chicken broth
1/2 cup quinoa — rinsed
2 cups cooked chicken — diced
4 cups spinach — chopped
1 cup whole kernel corn, frozen
1/2 cup scallions — chopped
salt and pepper
hot pepper sauce

In a 3-quart saucepan, bring chicken broth and 2 cups water to boil over
high heat. Stir in quinoa and cooked chicken; simmer, covered, 15
minutes.

Add spinach, corn and scallions; return to boiling. Reduce heat; simmer
4 to 5 minutes. Season to taste with salt, pepper and hot pepper sauce.

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Title: SPICY PUMPKIN PIE
Categories: Pies, Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

1 Pastry shell, 9″
1 1/2 c Pumpkin; canned
2 Eggs; beaten
1 c Low-fat milk;
3 tb Liquid cal-free sweetener *
2 tb Brown sugar; packed
1 ts Ground cinnamon;
1/2 ts Ground nutmeg;
1/2 ts Ground ginger;
1/4 ts Salt
1 pn Ground cloves;
Light vanilla ice cream 7%bf

* The most common liquid sweetener in Canada is
SugarTwin. 3 tb. is the sweetness equivalent of 12 tb
sugar or 3/4 cup.

Prick pastry shell with a fork. Bake in 450 F oven
for 8 min.

Stir together pumpkin, egg, milk, sweetener, sugar and
seasonings. Pour into partially baked pie shell.

Bake in 350 F oven for 50 min or until centre is
almost set. Cool slightly and then refrigerate.

Cut into 8 wedges and serve each with 2 tb. light
vanilla ice cream. Preparation 15 min, cook 50 min.

1/8 pie with 2 tb light vanilla ice cream, 173
calories 20 g carbohydrate, 5 g protein, 9 g fat, 1 g
fibre 1/2 starchy choice, 1/2 fruit vegetables
choice, 1 milk choice 2%, 1 1/2 Fats Oils choice

Compare with Pumpkin Chiffon Pudding if you want a
lighter dessert. 79 calories, 1/2 milk, 1 fat exchange

Source: Choice Menus, Marjorie Hollands Margaret
Howard 1993 Canadian Diabetes Assoc. ISBN
0-7715-9167-5 Shared but not tested by Elizabeth
Rodier Oct 93

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Quaker’s Best Oatmeal Cookies

Recipe By : Paul A. Meadows
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Margarine/butter, softened
3/4 c Firmly packed brown sugar
1/2 c Granulated sugar
1 Egg
1 ts Vanilla
1 1/2 c All-purpose flour
1 ts Baking soda
1/2 ts Salt (optional)
1 ts Ground cinnamon
1/4 ts Ground nutmeg
3 c QUAKER oats uncooked (quick or old fashion

Heat oven to 375 F. Beat together margarine and
sugars until creamy. Add egg and vanilla; beat well.
Add combined flour, baking soda, salt and spices; mix
well. Stir in oats; mix well. Drop by rounded
tablespoonfuls onto ungreased cookie sheet. Bake 8 to
9 minutes for a chewy cookie or 10 to 11 minutes for a
crisp cookie. Cool 1 minute on cookie sheet; remove
to wire rack. Cool completely. Store in tightly
covered container. ABOUT 4-1/2 DOZEN

For Bar Cookies: Press dough onto bottom of ungreased
13×9-inch baking pan. Bake 25 to 30 minutes or until
light golden brown. Cool completely; cut into bars.
Store tightly covered. ABOUT 4 DOZEN

VARIATIONS: Stir in l cup raisins or chopped nuts –
stir in 1 cup semisweet chocolate, butterscotch or
peanut butter flavored pieces; omit spices.

High Altitude Adjustments: Add an additional l/4 cup
all-purpose flour and bake as directed.

Nutrition Information 1 cookie Calories 90, Calories
From Fat 45, Total Fat 5g, Saturated Fat 1g,
Cholesterol 5mg, Sodium 70mg, Total Carbohydrates 11g,
Dietary Fiber 0g, Protein 1g

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BEEF STEW: EISENHOWER’S RECIPE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Stewing beef (prime round)
1 lb Small Irish potatoes
1 bn Small carrots
1/4 lb Small onions
2 Fresh tomatoes
Assorted spces (thyme, bay
Leaves, garlic, etc.,) in
Cheesecloth bag
2 1/2 pt Beef stock
Salt, to taste
Pepper, to taste
Accent – MSG

Stew meat until tender, add vegetables and spices. Cook until vegetables
are done, strain off one cup of stock from stew, thicken slightly with
beef roux mixture. Pour back into stew and let simmer until ready to
serve (about 1/2 hour.) Remove cloth bag of spices.
Makes 6 servings.

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Title: Cantonese Casserole
Categories: Chinese, Pork
Yield: 4 servings

10 oz Frozen french style green
-beans
1 tb Canola oil
1 tb Flour
3/4 c Skim milk
2 tb Lite Soy sauce
1 c Lite dairy sour cream *
2 c Diced cooked ham
1 Flat can water chestnuts
1/2 c Bread crumbs
1 Paprika
1 Vegetable spray

* Or use yogurt cheese mixed with 1 tablespoon
cornstarch and a little lemon juice.

Thaw green beans, drain well. Melt butter, blend in
flour, add milk, and soy sauce. Cook over medium
heat, stirring, until thickened. Add sour cream, ham
and thinly sliced water chestnuts. Pour into sprayed
baking dish. Sprinkle top with bread crumbs. Dash
generously with paprika. Bake at 350 F for 30 minutes.

From the recipe files of Sheila Exner – September 1991

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Fegato Alla Veneziana

Recipe By : Molto Mario MB1D11
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons olive oil — lus 4 T
6 Spanish onions — in 1/8″ dice
2 Tablespoons balsamic vinegar — plus 4 T
12 Thin Rounds pancetta
1 1/2 Pounds young calf’s liver — sliced 1/2″ thick
and soaked in milk overnight
1/2 Cup seasoned flour
1 Bunch Italian parsley — chopped

Preheat oven to 425 degrees F.

In a 12 to 14-inch saute pan, heat oil over medium heat and add onions.
Slowly cook the onions until they are soft and starting to turn light
golden brown, about 10 to 12 minutes. Add balsamic vinegar and continue
cooking for 20 minutes until very soft and tan, that is, caramelized.
Meanwhile, place pancetta rounds on a cookie sheet lined with parchment and
bake 8 to 10 minutes, until crispy and brown. Remove and place on a plate
with paper towels to drain.

Place a 12 to 14-inch saute pan over high heat. Remove liver from milk, pat
dry and dredge in seasoned flour. Pour remaining olive oil in pan and add
liver, 3 pieces at a time, and quickly cook until dark golden brown, about
2 to 3 minutes. Turn and cook 1 minute on other side. Continue until all
liver is done. When last liver is out, add caramelized onions to liver pan
and splash with remaining vinegar. Replace liver in pan and cook until hot.
Add parsley and put on a plate, placing pancetta over top.

Yield: 4 servings

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Date: Fri, 14 May 93 15:59:08 EDT
From: tara@starburst.umd.edu (Tara McDermott)

Quick Scallion Seitan Saute over Soba Noodles (makes 2 large servings)
———————————————
1 package of soba noodles (whatever flavor you prefer) – about 8 oz.
1 bunch of scallions
5-6 fresh large button mushrooms (use more if they’re small)
10 cloves of garlic, or more if you prefer.
1 cup seitan, chopped
1 Tbsp. miso (or whatever size dollop you usually use)
1/4-1/2 cup water to saute

Cut up scallions into 1/2 inch pieces, using as much of the crispy
tops as you can. Mince the garlic, or press (if your press actually
works, mine never has). Slice the mushrooms into thinish slices. Cut
up the seitan. In a medium fry pan, cook all the ingredients together
in the water, adding more as you need it. Cook the soba according to
directions at the same time (you won’t need very much water for it to
cook… just enough to cover). When it’s cooked to your liking, turn
off heat, and serve over drained (and rinsed) soba noodles. Try and
leave the seitan/scallion mixture saucy. The more gooey it is, the
more sauce to mix in with the soba noodles. It took me 1/2 hour to
get it out of the fridge and into my stomach, if not less.

CHEERY CHERRY ROLLS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Miniature marshmallows
1/2 t Vanilla
2 t Water
2 Caramels
1 c Choppped candied cherries
4 1/2 t Light cream
2 c Plus 1 tbsp. sifted
1 c Chopped salted peanuts
Confectioners’ sugar

Directions: Melt marshamallows in water over low heat; remove from heat.
Add cherries, 2 cups sugar and vanilla; mix well. Sprinkle pastry cloth or
board with remaining sugar. Knead cherry mixture for 2 to 3 minutes or
until > smooth; shape into 3 rolls, 3/4 inch in diameter by 6 inches long.
Let stand at room temperature for 30 minutes. Melt caramels and cream in
saucepan; remove from heat. Spread rolls with thick layer of caramel; roll
in peanuts. Wrap rolls in waxed paper or plastic wrap. Let stand at room
temperature for 1 to 2 hours. Cut into 1/2 inch slices. Yield: About 3
dozen rolls.

Posted on Prodigy DESSERTS SWEETS on 11/15 3:11 PM by JUNE JAMES
(GNDR31B) .
MM by Cathy Svitek

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MY PAD THAI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 tb Distilled white vinegar
2 tb Water
2 1/2 tb Fish sauce
3 tb Tomato paste
2 1/2 tb Sugar
1/2 tb Dried shrimp
— pounded to a powder
9 oz Flat rice sticks, 1/8″ wide
Vegetable oil
1/3 c Fresh sweet basil leaves
– (Thai or purple basil)
2 Red Serrano chili peppers
-seeded very finely minced
4 Garlic cloves — minced
1 1/2 lg Boned chicken breast halves
– cut crosswise into
– 3/8 inch thick strips -OR-
1 lb -Lean pork, cut into thin
-slices 3/8 inch by 2 inches
8 oz Small, cooked shelled shrimp
2 Eggs — lightly beaten
2 c Fresh bean sprouts
– beans removed
1/4 c Roasted, unsalted peanuts
– coarsely ground
Cherry tomatoes — halved
Lime wedges
Mint sprigs
-OR- sliced green onions

Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried
shrimp in a small bowl; mix until well blended and reserve. In a large
pot, soak the noodles in enough water to cover. In a small skillet or pot,
heat vegetable oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice
noodle puffs instantly when dropped into the oil. Deep-fry the basil
leaves a few at a time, turning them once or twice until they are crisp, or
40 seconds to a minute; drain on paper toweling.

Bring the noodles to a boil and cook them 2 minutes, or until they are
almost tender. Drain and rinse them well, then spread them on paper
toweling to dry slightly. Head a wok or large skillet and add about 2 1/2
tablespoons vegetable oil. Fry the Serrano peppers about 30 seconds, then
add the garlic and stir-fry until it is soft. Add the chicken or pork and
stir-fry until the chicken is almost opaque throughout or the pork is
browned. Stir in the shrimp and the sauce and mix completely. Make a well
in the center of the mixture and pour in the eggs. When they are almost
set, scramble them evenly. Add half the noodles, throughly incorporating
them into the mixture; stir in the remaining noodles and half the bean
sprouts. Cook just until the bean sprouts are nearly wilted.

Heap the meat and noodles onto a platter. Cover one half of them with
ground peanuts and the other half with uncooked bean sprouts. Ring the
noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the
top with the fried basil.

Source: Asian Pasta, by Linda Burum

From: stigle@cs.unca.edu (Sue Stigleman)

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Old Spaghetti Factory Original Clam Sauce

Recipe By : Old Spaghetti Factory
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Pasta
Favorites Seafood
Famous Eatery 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces butter
2 cloves garlic — finely chopped
1/2 medium onion — finely chopped
3 stalks celery — finely chopped
3 tablespoons flour
2 6 oz cans clams — chopped
1 quart half and half
1/4 teaspoon ground thyme
1 teaspoon salt

Combine butter, garlic, onion and celery in a saucepan. Braise over
medium-low heat until tender but not brown. Add the flour, and mix to make
a roux. Drain clams, reserving juice. In a separate saucepan, combine clam
juice, half-and-half, thyme and salt. Heat until just below boiling. Add to
roux, and cook until sauce thickens. Add clams, stirring gently to mix
through out the sauce. Serve over noodles.

Source: Old Spaghetti Factory as featured in the San Diego Union
Tribune, Feb. 16, 1995

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