Tomato-Basil Soup (Weir)

Recipe By : YOU SAY TOMATO, by Joanne Weir
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 medium yellow onion — chopped
8 sprigs fresh basil — tied together
with kitchen string — plus
1/2 cup loosely packed fresh basil leaves — cut
into thin strips
8 large ripe tomatoes — peeled
seeded and chopped
4 cups chicken stock
coarse salt
freshly ground black pepper

Heat the olive oil in a large soup pot over medium-high heat. Add the onion
and cook, stirring occasionally, until soft, about 7 minutes. Add the basil
sprigs, tomatoes, chicken stock and 1 cup water and bring to a boil over
high heat. Reduce the heat to medium-low and simmer until the liquid is
reduced by one-quarter, about 20 minutes. Cool for 10 minutes. Remove the
basil and discard.

In a blender, puree the soup in several batches until smooth, 2-3 minutes
per batch. Strain into a clean pot and bring to a simmer over medium heat.
Season to taste with salt and pepper.

To serve, ladle the soup into bowls and garnish with the basil leaves.

Notes: This soup can be made up to a day in advance and stored in the
refrigerator until ready to serve. Reheat over medium heat until hot, about
5 minutes. Charleston.net July 22, 1998 ANN BURGER’s Wednesday column

Kitpath@earthlink.net 8/27/98 [Per serving: 88 cals, 4g fat]

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Title: Maryland Crab Soup
Categories: Soups, Seafood, Crab
Yield: 8 servings

-Roy Crockette, Jr.
30 oz Beef Broth
6 c Water
1/4 c Onion or Leeks; chop
2 1/2 tb Old Bay Seasoning
16 oz Tomato; chop
1/4 lb String beans
2 Celery Stalks; slice
8 oz Kernal Corn
4 Carrots; slice
5 c Potatos; slice
16 oz Crab Meat

Saute onion combine w/broth, water Old Bay
seasoning; Add vegetables simmer 1 1/2 hrs; Add crab
meat simmer 1 1/2 hrs more.

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Title: BAKED APPLE MICROWAVE
Categories: Desserts, Diabetic, Microwave, Fruit, Lo/no-fat
Yield: 1 servings

1 Apple, about 8 oz
— cored and peeled
2 tb Orange or apple juice
— (unsweetened)
1/8 ts Ground cinnamon
1 pn Grated nutmeg
2 tb Raisins

Core and peel each apple. Place each apple in individual glass
casserole, fill center with raisins, pour juice over raisins.
Sprinkle with cinnamon and nutmeg. Cover (wax paper) and bake in
microwave on high about 2 min (CHECK – your apples could be
different) until tender. Serve warm.

Estimated cost per serving about 63 cents, allowing 50 cents for the
apple.

From: ELIZABETH RODIER

MMMMM

Title: Curried bean sandwich spread
Categories: Beans, Low-Fat, Main Dish, Mcdougall
Yield: 8 servings

3/4 c Water
1 Onion; finely chopped
1 c Diced celery
1 Green bell pepper; diced
1/2 c Diced carrot
2 Cl Garlic; minced
2 1/2 ts Curry powder
1/2 ts Ground cumin
1 tb Soy sauce
3 c Cooked white beans

Recipe by: The New McDougall Cookbook Preparation Time: 0:20 Place the
water in a saucepan and add all of the vegetables and the garlic. Cook,
stirring occasionally, for 15 minutes. Stir in the curry powder, cumin, and
soy sauce, and mix well. Remove from the heat. Add the beans; mix well.
Place the mixture in a food processor or blender and process briefly until
chopped but not pureed. Chill.
112 calories, 0.5 grams fat per 1/2 cup serving.

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

Title: Raisin Brown Bread
Categories: Breads, Heirloom
Yield: 1 Servings

2 c Whole wheat flour
1 1/2 c Sifted all-purpose flour
1 ts Salt
1/2 c Molasses
2 c Buttermilk or sour milk
2 ts Baking soda
1 c Raisins

Mix the flours and salt in a bowl. Combine molasses,
baking soda and sour milk or buttermilk and add to the
mixture. After beating it until smooth add the
raisins. Bake in a greased loaf pan for 1 hour at
350F. Serve with baked beans. Source: Heritage
Collection ch.

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Title: Mint Macaroons
Categories: Cookies
Yield: 48 servings

3 Egg whites
1/4 ts Cream of tartar
1/8 ts Salt
3/4 c Sugar
1/4 ts Peppermint extract
2 c Flaked coconut
1 pk Semisweet; (6 ozs)
Chocolate chips; reserving
3 1/2 To
4 Chocolate chips

Recipe by: Betty Crocker’s Cookbook
Heat oven to 300 degrees. Grease cookie sheet lightly. beat egg whites,
cream of tartar and salt in medium bowl until foamy. Beat in sugar, 1
tablespoon at a time. Continue beating until stiff and glossy. Do not
underbeat. Fold in peppermint extract, coconut and chocolate chips.
Drop mixture by teaspoonfuls about 1 inch apart onto cookie sheet. Place a
chocolate chip on each cookie. Bake 20 to 25 minutes or just until edges
are light brown. Cool 10 minutes; remove from cookie sheet. 3-1/2 TO 4
DOZEN COOKIES; 55 CALORIES PER COOKIE.

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Basilgarlic Vinaigrette (Gc)

Recipe By : GRILLING’ CHILLIN’ SHOW #GR3609
Serving Size : 1 Preparation Time :0:00
Categories : Dressings-sal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups basil leaves — tightly packed
2 teaspoons red wine vinegar
1 tablespoon fresh lime juice
1 tablespoon minced garlic
1 tablespoon chopped red onion
1 tablespoon honey
1/2 cup olive oil
salt and freshly ground pepper

Combine the basil leaves, vinegar, lime juice, garlic, onion, and honey in
a blender and puree. With the motor running slowly add the oil until
emulsified. Season to taste with salt and freshly ground pepper. May be
prepared up to 1 day ahead and refrigerated. Bring up to room temperature
before serving.

Yield: 1 cup

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

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COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING

Recipe By : Bon Appétit June 1993
Serving Size : 8 Preparation Time :0:00
Categories : Mc Grains
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Salad
4 1/2 cups water
3 cups couscous — (2 10-ounce boxes)
1 cup dried currants
1 3 pound roasted chicken — skinned, boned, cut
into bite-size pieces
1 1/2 cups diced drained roasted red bell peppers
(from jar)
1 can chick-peas (garbanzo beans) — (15 1/2 ounce)
rinsed, drained
1 cup chopped pitted Kalamata olives*
1 bunch green onions — chopped
1/2 cup chopped fresh cilantro
Dressing
3/4 cup orange juice
3 tablespoons balsamic vinegar or red wine vinegar
3 tablespoons grated orange peel
1 tablespoon ground cumin
1/2 cup olive oil
Greens
Romaine lettuce leaves

For Salad: Bring 4 1/2 cups water to boil in large saucepan. Add couscous
and currants. Cover, remove from heat and let stand 5 minutes. Fluff with
fork. Transfer to large bowl and cool.
Mix all remaining salad ingredients into cooled couscous.
For Dressing: Mix first 4 ingredients in bowl. Gradually mix in oil.
Pour dressing over salad and toss. Season with salt and pepper. (Can be made
1 day ahead. Cover and chill.) Line large bowl with romaine. Add salad.
*Black brine-cured Kalamata olives are available at Greek and Italian
markets and some supermarkets.
8 Servings
Bon Appétit June 1993

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NOTES : Currants, roasted peppers, chick-peas, olives, green onions and
cilantro add color and flavor to this portable salad. To start, dip wedges
of pita bread into store-bought hummus (a creamy puree of chick-peas and
sesame paste, available at Middle Eastern markets). A slightly chilled
Beaujolais or lemonade is a refreshing beverage choice.

Title: DIP IN SOUR DOUGH
Categories: Dips
Yield: 8 servings

1 pk Leek or vegetable soupmix
1 pk Chopped spinach, frozen
2 c Sour cream
1 c Mayonnaise
1 lg Garlic clove, minced
1 cn Water chestnuts, chopped
1 lg Sour dough loaf, round

Combine all ingredients, except bread, together.
Carefully scoop out a large hollow through the top of
the sourdough and fill with the dip mixture. Cover
loaf with aluminum foil and refrigerate at least 2
hours. Cube the bread taken from the centre of the
loaf and serve with the dip.

—–

WALNUT ORANGE SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg Oranges (navel)
1 t Honey
1/2 ts Cinnamon
1 lb Mixed fresh greens (half
Spinach and half romaine
Works best)
1/2 c Thin sliced purple onion
1 c Thin sliced radishes
1 c Toasted walnut halves chop
Into smaller pieces if you
Wish
3 tb Quality olive oil
Salt and pepper to taste

At least 1 1/2 hours before serving, peel and section the oranges. With a
serrated knife or citrus knife, remove the membrane lining from each orange
segment. Place oranges in a bowl and squeeze all excess juice from the
remaining lining over the oranges. Discard any membrane and pick out seeds,
if necessary. Drizzle honey and sprinkle cinnamon over oranges, cover and
let stand at room temperature for at least 1 hour. Clean greens and pat
dry. Break into bite size pieces and toss well with onions, radishes and
nuts in a large bowl. Drizzle olive oil over salad and toss to distribute.
Season to taste with salt and freshly ground pepper. Just before serving,
add the oranges and all their liquid. Mix well.

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