Title: Citrus Berry Soup (Weight Watchers Magazine)
Categories: Soups
Yield: 6 servings

1 1/2 c Blueberries
1 c Plain lowfat yogurt
1/2 c Orange juice
2 tb Light sour cream (25 cal per
-tablespoon)
1 tb Grated lemon peel
1/2 ts Cinnamon

Posted by: Valerie Whittle Serves: 4 (1/2 cup each)

In food processor, combine all ingredients; process until smooth.
Chill soup at least 30 minutes before serving. Each 1/2 cup serving
provides: 1/2 M, 1 FR, 15 C Per serving: 94 cal, 4 g pro, 2 g fat, 16
g car, 43 mg sod, 6 mg chol

MMMMM

QUICK BREAD CINNAMON CHOCOLATE CHIP MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c FLOUR
2 ts BAKING POWDER
1/2 ts SALT
1/4 c EGG BEATERS
1/4 c SUGAR
1/4 c BUTTER OR MARGARINE, MELTED
1 c CHOCOLATE CHIPS
1 t CINNAMON
3/4 c SKIMMED MILK

PREPARE PAN BY GREASING WITH BUTTER, MARGARINE OR
SOLID SHORTENING. IN A LARGE BOWL, COMBINE FLOUR,
SALT, CINNAMON AND BAKING POWDER. IN A DIFFERENT BOWL,
BLEND MILK, EGG, SUGAR, CHOCOLATE CHIPS AND BUTTER.
ADD FLOUR MIXTURE ALL AT ONCE AND MIX ONLY UNTIL FLOUR
IS MOIST. MIXTURE WILL BE LUMPY. SPOON MIXTURE IN TO
PREPARED PAN.
**** IF USING A BREAD PAN – BAKE FOR 50 TO 70 MINUTES
AT 350 DEG F. OR UNTIL A PICK INSERTED IN THE MIDDLE
COMES OUT CLEAN.
**** IF USING MUFFIN CUPS – BAKE AT 400 DEG F. FOR 20
MINUTES. REMOVE FROM PAN IMMEDIATELY, COOL ON WIRE
RACK.
NOTE:: IF USING A BREAD OR LOAF PAN – LINE THE PAN
WITH ALUMINUM FOIL TO MAKE REMOVING THE BREAD EASIER.
MAKES 12 SERVINGS. EACH SERVING ò18 CALORIES, 9 g
FAT (37% CALORIES FROM FAT), 4 g PROTEIN, 30 mg
CARBOS, 215 mg SODIUM, 30 mg CHOL (IF USING REAL EGG
OR 5 mg CHOL IF USING EGG BEATERS).

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Title: Spinach-Mushroom Pie
Categories: Soy, Main dish, Low-fat, Favorites
Yield: 8 servings

—————————DOUGH—————————
1 tb Yeast
1 c Warm water
1/2 ts Sugar
3 c Unbleached flour
1/2 ts Salt

————————–FILLING————————–
1 c TVP® granules or flakes
7/8 c Boiling water
1 ts Salt
1 ts Oregano
1 ts Basil
1/2 ts Fennel seeds
2 c Mushrooms, sliced
10 oz Frozen chopped spinach,
-thawed and drained
6 oz Tomato paste
1/4 c Water
Soymilk for brushing
-top crust

Dough: In a large bowl, mix together yeast, water,
and sugar. Let stand 5 minutes. Add flour and salt.
Knead about 5 minutes into a smooth, elastic ball of
dough. (This can be done in the food processor with a
dough hook.) Cover and let rise until double in size.
Punch down.

Filling: Mix together TVP®, boiling water, salt,
oregano, basil, and fennel seeds. In a large skillet,
saute TVP® mixture for a few minutes. Stir in
mushrooms, spinach, tomato paste, and water until
heated through.

Preheat oven to 375 degrees. Roll the dough into a
large oblong shape, spread filling evenly on top and
roll up like a jelly roll. Brush top with a little
bit of milk. Bake for 30 to 35 minutes. If crust
begins to brown too much, cover with foil during the
last 5 or 10 minutes. Cut into 16 slices to serve.

Note: A 16-oz. package of frozen bread dough can be
used to save time. Or substitute your favorite
whole-grain dough for the bread.

(Adapted from Vegetarian Times, Feb. 1992)

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: CASHEW CREAM
Categories: Vegetarian, Beverages
Yield: 2 servings

1/2 c Cashews, raw
1 1/2 c Water
2 ts Maple syrup

Brown rice syrup can be substituted for maple syrup.
Combine all ingredients in blender on high for 3 minutes, until you
have a smooth cream. Add more water if cream is too thick.

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MEYER’S FIRE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Dry mustard — (Chinese)
2 tb Tabasco sauce
3 oz Cream cheese, room temp
3 tb Mayonnaise

1. Place the mustard powder in a small bowl and stir
in enough Tabasco sauce to obtain a thick paste. Let
stand for 3 minutes.

2. Combine the cream cheese and mayonnaise in a
mixing bowl and whisk until smooth. Whisk in as much
mustard mixture as you dare! Refrigerate, covered,
until serving time. Any leftover sauce will keep,
refrigerated, for 1 week.

This dip was toned down with the mayonnaise and cream
cheese from the original from John D. MacDonald’s
book, Dreadful Lemon Sky (with Travis McGee and Meyer,
his brainy friend) called Meyer’s “Superior Cocktail
Dip” a virulent mixture that has been known to make
the unsuspecting “leap four feet straight up into the
air after scooping up a tiny portion on a potato
chip.” This dip is good not only for potato chips, but
for all manner of fritters and crudites.

Taken from the Miami Spice cookbook received in the
May swap from Nikki Bennett. Great book!!!

Formatted for MM by Pegg Seevers 5/26/94

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SPICY OKRA WITH BASMATI RICE AND BLACK BEANS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onions — chopped
2 c Fresh tomatoes — chopped
1 t Hot sesame oil
1 c Okra — sliced
1 t Garlic — chopped
1/4 ts Salt
1/4 ts Freshly ground black pepper
1/2 Vegetable bouillon cube
2 c White basmati rice — cooked
1 c Black beans, canned

In a medium size saucepan, saute the onions and
tomatoes in the oil for 5 minutes. Add the okra,
garlic, salt, pepper and bouillon cube. Cook for 15 to
20 minutes. Serve hot over the rice and beans, or
brown rice.

From DEEANNE’s recipe files

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FUNGUS AMONG US VEGETABLE SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 oz Frozen creamed spinach
1/2 Iceberg lettuce
4 Carrots
2 Cucumbers
2 Tomatoes
6 Radishes
2 Red onions

Recipe by: Creepy Cuisine, Lucy Munroe
Prepare the creamed spinach in a saucepan
according to the directions on the package and let
cool in the refrigerator for 30 minutes. Wash the
lettuce, carrots, cucumbers, tomatoes and radishes in
cold water. Pat the lettuce dry with paper towels,
tear it into pieces and place it in a salad bowl. Peel
the carrots, cucumbers and onions, then slice all of
the vegetables into small pieces. Add to the salad
bowl. Pour the cooled creamed spinach (fungus) into
the salad bowl and toss.

Penny Halsey (ATBN65B).

– – – – – – – – – – – – – – – – – –

Title: RUSSIAN GARLIC SALAD
Categories: Salad/dress
Yield: 3 Servings

30 Garlic cloves, cleaned
– peeled
1/2 c Olive oil
1/4 c Lemon juice
4 tb White wine vinegar
Salt pepper to taste
1/2 ts Oregano (optional)

Blanch the whole cloves of garlic in boiling water for 5 minutes;
remove and plunge into cold water. Drain, and mix with the remaining
ingredients. Allow to marinate for 5 days in the refrigerator before
serving. The salad is served as it is, in small bowls alongside the
main plate. Or you may chop this up and add it to a layered green
salad.

MMMMM

Country Rhubarb Dessert

Recipe By : Great American Recipe Card/R. Banghart
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Rhubarb
Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups fresh rhubarb — washed/in 1/2″ piece
1 cup flour
1/2 cup butter — softened
1/3 cup confectioner’s sugar
3 eggs
1 1/4 cups sugar
1/4 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
whipped cream
strawberries — for garnish

Blend flour and softened butter until like coarse crumbs. Add confectioner’s
sugar. Press into buttered 9″ square pan or 10x7x1/2″ rectangular pan .Bake
at 350° for 15 minutes until golden. When crust is baking, beat eggs. Add 1
1/4 cup sugar, very gradually. Beat intul very light and fluffy, 5 minutes on
High with electric mixer. At low speed, add flour, baking powde,r vanilla and
salt. Fold in rhubarb with spatula. Pour over baked crust. Spread evenly.
BAke at 350 ° for 40 minutes until light brown and top feels dry. Serve
cooled, with whipped cream and strawberries.

– – – – – – – – – – – – – – – – – –

Title: Hardy Vegetable Soup
Categories: Soups/stews, Vegetables, Canadian, Beef
Yield: 10 servings

4 qt Water 1 c Mixed vegetables *
3/4 c Celery, chopped 1/2 tb Sweet basil
3/4 c Onion, chopped Salt pepper to taste
2 Garlic cloves, chopped 1/2 c Macaroni
1 c Carrots, sliced 1/2 c Pot barley
2 c Potatoes, diced 2 c Chicken, beef,ham
(leftovers
2 tb Canola oil 2 c Coarsely chopped cabbage
1/2 c Tomato paste 1 Tomato, chopped
1/2 c Green pepper, diced

In a soup pot saute the celery, onion and garlic in oil for 5 minutes. Add
water, vegetables, pot barley, meats, seasonings. Bring to the boil and
simmer for 1 1/4 hours. For last 1/4 hour add cabbage and macaroni. * Soup
mix

from Fillmore, Sask. Lindsey Jones, F-Intercook

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