Old-Fashioned Onion Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds large onions — peel, slice thin
1/2 cup butter — melted
6 slices French bread (up to 8 slices) — cubed
4 cups chicken broth (up to 5 cups)

Place sliced onions in Crock-Pot; pour in butter and mix to coat onions thoroug
hly. Stir in cubed bread. Add chicken broth to cover; stir well. Cover and c
ool on Low for 10 to 18 hours or on High for 4 to 5 hours, stirring occasionall
y. Stir well during last hour.
Serves 6 to 8

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Title: Two-Bean Chili
Categories: Main dish, Soups/stews
Yield: 10 servings

1 lb Lean ground beef
1/2 c Chopped onion
28 oz Canned whole tomatoes
– undrained, cut into pieces
15 1/2 oz Mexican Style Chili Beans
— (Van Camp’s), undrained
15 oz Van Camp’s Red Kidney Beans
— (New Orleans Style)
— undrained
15 oz Tomato sauce
2 ts Chili powder
1/4 ts Garlic powder
1/8 ts Ground red pepper
Shredded cheddar cheese
— (optional)

In 4-qt. saucepan or Dutch oven, brown ground beef with onion; drain. Add
remaining ingredients except cheese. Simmer 20 to 25 minutes or until
flavors are blended. Top with cheese, if desired.

TEN 1 CUP SERVINGS

MICROWAVE DIRECTIONS: In 3-qt. microwaveable bowl, combine ground beef and
onion. Microwave at HIGH 4 to 6 minutes or until meat is no longer pink,
stirring once; drain. Add remaining ingredients except cheese. Microwave
at HIGH 25 to 30 minutes or until flavors are blended, stirring after 15
minutes. Top with cheese, if desired.

NUTRITIONAL ANALYSIS per serving:
* calories 208
* carbohydrates 20 g
* protein 14 g
* fat 8 g
* calcium 57 mg
* sodium 670 mg
* cholesterol 30 mg
* dietary fiber 6 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: Black Bean Salmon Appetizer
Categories: Diabetic, Mexican, Beans, Main dish
Yield: 19 2 tb each

8 Corn tortillas; 1/2 ts Onion powder;
16 oz (1 cn)Corn black beans; 1/2 ts Celery salt;
-rinsed and drained 3/4 ts Ground cumin;
7 oz (1 cn) pink salmon; w bones, 3/4 ts Garlic; minced
-drained 1/2 ts Lime zest; grated
2 tb Safflower oil; 1/4 ts Red pepper flakes; dried
1/4 c Fresh lime juice; 1/4 ts Chili pepper;
1/4 c Fresh parsley; chopped

Preheat oven to 350 degrees. Cut tortillas in triangles and toast oven
until crisp, about 5 minutes. Combine the beans and salmon, flaking
the salmon with a fork. Mix remaining ingredients; chill to blend
flavors. Serve with tortilla chips. (How making these into tacos? I
enjoy cooking but not that much.)
Food Exchange per serving: 1/2 LOW-FAT MEAT EXCHANGE + 1/2
STARCH/BREAD EXCHANGE; CAL: 68; CHO: 3mg; CAR: 8g; PRO: 4g; SOD:
75mg; FAT: 2g;

Source: Light Easy Diabetes Cusine by Betty Marks.

MMMMM

HA’PENNY FRIENDSHIP BREAD-PG. 4

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FRIENDSHIP POEM

FRIENDSHIP POEM: “A penny for happy thoughts, Grains
that grow and nourish, Leavenings to lift us up, May
friendship ever flourish.”These lovely friendship
loaves were inspired by the “Begger’s Rhyme” of
unknown origin…“Christmas is coming, the geese are
getting fat, plase put a penny in the old man’s hat,
If you haven’t got a penny, a ha’penny will do, If you
haven’t got a ha’penny–God Bless You!” This special
message to accompany your gift breads (the Friendship
Poem), is sure to spread the feeling of warm frienship
and good will.I have never tried this recipe. It comes
from my “Pillsbury Festive Holiday Recipes” cookbook,
Classic #13. Marilyn Sultar

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VANDERMINT CHEESECAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Choc. Crumb Pie Crust
1 8 oz. pkge cream cheese
3/4 cup Vandermint
1/2 cup Milk
1 Sm. Pkge.instant choc.pudd.

Mix everything together. Spoon into pie crust.
Chill. Top with whipped cream if desired. Pamphlet

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MEXICAN RED ONION SOUP (VEGAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Prodigy
Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Olive oil
6 lg Red onions — thinly sliced
1 tb Sugar
1 t Oregano, dried — crumbled
3/4 ts Ground cumin
3/4 ts Ground coriander
1/2 c Red wine vinegar
1/3 c Orange juice
1 1/2 tb All-purpose flour
7 c Stock
1/2 ts Salt
1/4 ts Pepper
1/4 ts Ground allspice
1/4 ts Ground cinnamon

: In a stockpot or 5 quart Dutch oven, heat the
oil over low heat. Add the onions and cook, stirring
frequently, for 30 minutes or until softened and
lightly colored. Sprinkle the onions with the sugar,
oregano, coriander, cumin, allspice, and cinnamon and
cook 20 minutes more, stirring occasionally.
: Stir in the vinegar and orange juice and cook 4
minutes longer. Sprinkle with the flour and cook,
stirring constantly, for 1 minute. Stir in the stock
and bring to a boil over moderate heat. Adjust the
heat so that the mixture simmers gently, cover, and
cook 20 minutes longer. Stir in the salt and pepper.
Makes 8-1 1/2 cup servings. Per serving: cal 159, fat
6g, sodium 256mg, chol 0mg, cal from fat 34%

from: Reader’s Digest Live Longer Cookbook

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Title: Tomato-Maui Onion Salad
Categories: Salads
Yield: 6 servings

12 Italian plum tomatoes,
-sliced
1 bn Basil, coarsely chopped
1 Maui or red onion, thinly
-sliced
1 T Olive oil (opt)
2 T Wine vinegar
Freshly ground pepper
Chives

Arrange tomato slices on serving platter or 6 individual plates. Top
with basil and onion slices. Sprinkle with oil, vinegar and pepper.
Garnish platter with long, uncut chives. Makes 6 servings. Recipe can
be prepared at least 1 hour before serving.

Each serving contains about: 47 calories; 8 milligrams sodium; 0
cholesterol; 3 grams fat; 6 grams carbohydrates; 1 gram protein; 0.65
grams fiber.

MMMMM

MUSHROOM SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Carrot
1 ea Parsley root
2 ea Celery stalks
2 ea Onions, sliced
4 c Salted water
1 lb Mushrooms, sliced
1 c Water
1 ea Salt and pepper
2 T Instant flour
1/4 c Cold water
1/2 c Sour cream
1 T Dill leaves
1 lb Rhubarb finely chopped
1 ea Noodles, fine macaroni

Cook the carrots, parsley, celery and 1 onion in 4 cups salted water
for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup
water for 10 minutes. Add salt and pepper. Combine with vegetable
broth, add the flour mixed with 1/4 cup cold water. Boil. Remove
from heat. Add sour cream, dill and parsley. Add noodles, fine
macaroni.

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Title: FREEZER MIX PASTIES
Categories: Meats
Yield: 8 servings

3 1/2 c Browned/Seasoned Freezer Mix
1 cn Carrot; (8oz), diced
1 Potato;pared/shredded, mediu
1/2 c American cheese; shredded
1/2 c Cheddar cheese; shredded
1/4 c Catsup
1/2 ts Garlic salt
1/4 ts Pepper
1 tb Prepared mustard
1 pk Pie crust mix/sticks (11oz)

Heat oven to 375′. Cook freezer mix in large skillet
until meat is brown. Drain off fat. Remove from heat;
stir in remaining ingredients except pie crust mix and
set aside. Prepare pastry for Two-crust Pie as
directed on package. Divide dough into 8 equal parts.
Roll each part on floured surface into a 7-inch
circle. On half of each circle, spread about 1/2 cup
meat mixture (packed) to within 1/2 inch of edge.
Moisten edge of pastry with water. Fold pastry over
filling, sealing edges with a fork. Place on ungreased
baking sheet; prick tops with a fork. Bake 30 to 35
minutes. You can serve these as sandwiches or, if you
prefer, place on plates and top with a favorite gravy
or sauce. NOTE: You can substitute 1 cup of a favorite
cooked vegetable for the canned carrots.

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Chipotle Hasenpfeffer

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Wild Game Chipotles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large rabbit cut into pieces
2 tb Vegetable oil
1 Bay leaf, crumbled
1 Garlic clove — chopped
1 Clove (the spice)
2 tb Bacon — diced
2 Small carrots — chopped
Mushrooms (optional)
1/2 c Vinegar (a little less if using lots of a
sour chipotle sauce like Bufalo)
1 1/2 c Water or (1 1/4 c. water + 1/4 c. white
wine)
1 c Sour cream
Chipotle sauce or puree to taste

Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice
clove, bacon, carrots and mushrooms. Add rabbit and saute until browned.

Pour solution of 1/2 cup vinegar, the chipotle sauce, the water/wine over
meat. Cover pan and simmer until tender. Before removing pan from heat, add
sour cream and more chipotle puree if desired. Serve hot with dumplings or
large noodles.

I like this with about a teaspoon of Dijon mustard in the final sauce.

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Per serving: 1106 Calories; 123g Fat (98% calories from fat); 3g Protein; 3g
Carbohydrate; 28mg Cholesterol; 81mg Sodium