Title: Curried Potato Chowder
Categories: Diabetic, Vegetables
Yield: 8 servings

MMMMM——————-CURRIED POTATO CHOWDER————————
Olive Oil cooking Spray; -peeled diced
2 lg Onions, about a lb thinly 1/4 c Dry white wine;
-sliced 1 tb Dry English mustard;
1 cl Garlic; minced 1 c Plain nonfat yogart;
1/8 ts Sugar; Grated lemon zest of
garnish
3 c Beef stock; Thin cucumber slices for
2 lg Russet potatoes; about 2 lbs -garnish

MMMMM——————-CORN CHOWDER VARIATION————————
1/2 c Corn Kernels; fresh or 1 tb Turkey bacon; chopped
cooked
-deforsted

CURRIED POTATO CHOWDER:
In a large nonstick covered skillet that has been lightly sprayed with
cooking spray, cook onions and garlic over low heat until onions wilt,
about 15 minutes. Stir frequently. Uncover, stir in sugar, and
continue to cook, stirring often, until onions begin to brown.
Meanwhile, in a large saucepan. bring stock to a boil. Add potatoes,
reduce heat to a simmer, and cook unitl potatoes are tender when
pierced with a fork, about 15 minutes. Add onions. Add wine to
skillet; stir to lossen any browned bits. Add wine mixture to potato
mixture. Return to soup to a simmer. Cook for another 5 to 10
minutes, until potatoes begin to fall apart and soup thickens. Stir
in curry powder and dry mustard. Remove soup from stove; stir in
yogurt. Return soup to stove; heat through. Do not allow to boil.
Ladle into hot soup plates; with grated lemon zest and cucumber
slices. ( I would add instant potatoes to make thicker potato soup)
CORN CHOWDER VARIATION: Omit curry powder, dry mustard, and plain
nonfat yogurt. Chop onion and potatoes into small dice. Cook as
directed until potatoes are just tender. Add corn just before
serving. Garnish with each serving with chopped turkey bacon.

Food Exchanges per serving for Curried Potato Chowder
2 BREAD/STARCH EXCHANGES CAL: 137; PRO: 4g; CAR: 30g; FAT: TRACE;
CHO: 1mg; SOD: 45mg;

Food Exchanges per serving for Corn Chowder Variation 2 BREAD/STARCH
EXCHANGES CAL: 129g; PRO: 3g; FAT: TRACE; CHO: 1mg; SOD: 36mg;

Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Giedt with the nutrition servers staff of
Joslin Diabetes Center.

MMMMM

Title: Frozen Cinnamon Nut Yogurt
Categories: Ice cream, Desserts
Yield: 1 servings

4 c Vanilla yogurt
1 c Sugar
1/2 ts Cinnamon
Salt
1 c Whipping cream
1 ts Vanilla
1 c Walnut pieces

Thoroughly combine yogurt, sugar, cinnamon and salt in mixing bowl.
Stir in whipping cream and vanilla. Add nuts. Cover and refrigerate
30 minutes. Freeze according to manufacturer’s directions.

MMMMM

MANDARIN HOT AND SOUR SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Soup stock, 6-8 cups
1/4 lb Pork, lean
1/2 ea Square bean curd (optional)
1/4 c Shredded bamboo shoot
3 ea Dried black mushrooms 2-3*
2 tb Sliced can button mushrooms
4 ea Dried wood ears (optional)*
2 ea Stalks green onion, chopped
1 ea Slice cooked ham, shredded**
4 tb Vinegar
1 t Chili oil (optional)
1/4 ea Hite pepper
3/4 ts Salt
1/2 ts Sesame oil
1/2 ts Sugar
1 tb Soy sauce
2 ea Eggs lightly beaten
3 tb Cornstarch in 3 t water

* Soaked and shredded. ** Optional Bring soup stock
to a boil, add shredded pork, black mushrooms and wood
ears. Cook 2-3 minutes. Add remainder of ingredients
and seasonings (except cornstarch, eggs, and green
onion) reduce heat and simmer for 2 minutes. Thicken
with cornstarch and turn off heat. Slowly pour in
beaten eggs in a thin stream while stirring. Serve
immediately. Garnish with green onion.
If soup is to be prepared ahead of time, do not add
cornstarch and eggs until serving time. Otherwise the
egg will be overcooked and spoil the appearance. Soup
should be quite hot and sour. Adjust the hotness with
varying amount of white pepper and the sourness with
different amounts of vinegar.

– – – – – – – – – – – – – – – – – –

Title: TORTILLA SOUP
Categories: Soups, Mexican, Usenet
Yield: 4 servings

12 Corn tortillas
2 c Tomato sauce
-(2 standard cans)
1/4 c Onion, chopped
Pork rinds, crushed
Mozzarella cheese,
-chopped
Avocado, chopped
Oil for frying

Cut the tortillas into strips (about 1 inch wide). Fry the
tortillas in the oil until golden brown and crispy. Dry them in a
paper towel and add a little salt.

To make the soup: In a medium kettle saute the onions in a bit of
oil until they become translucent. Mix about 2 cups of water with the
tomato sauce and bring to a boil. Set aside. Add salt and pepper to
taste.

To serve: pour the soup into 4 soup bowls. Put some tortilla
strips in each bowl. Bring them to the table along with the cheese,
pork rinds and avocado. Each person adds the rest to his/her soup to
their taste. You can add some tabasco sauce to the soup to make it hot
or use any cheese that will melt when added to the soup.^?

NOTES:

* A soup with crispy tortillas — This is my recipe for a soup that
is very popular in Mexico. If you have ever wondered what to do with
some leftover tortillas that are in your refrigerator, then read
this recipe. If you haven’t wondered, then do it with fresh tortillas.

* Pork rinds are a typical Mexican snack that is sold in many
supermarkets in bulk or in the snack area.

: Difficulty: easy
: Time: 10 minutes
: Precision: no need to measure.

: I. Arieh Cimet
: Northwestern University, Evanston, Illinois, USA
: {ihnp4,chinet}!nucsrl!cimeti

: Copyright (C) 1986 USENET Community Trust

MMMMM

Mighty Mexican Pizza

Recipe By : Fast and Healthy Magazine, Jan.’94/Bobb1744
Serving Size : 3 Preparation Time :0:00
Categories : Cheese Ground Beef
Pizza Sept23
Tomatoes Using Frozen Bread Dough
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 teaspoons cornmeal
1 loaf frozen white bread dough — thawed
1/4 pound exta lean ground beef — (or ground turkey)
2 tablespoons chopped onion
1/2 cup taco sauce
1/2 cup shredded Low Fat Cheddar cheese
3/4 cup shredded leaf lettuce
3/4 cup chopped seeded tomatoes
3 tablespoons nonfat sour cream — optional
2 tablespoons sliced green onions

Heat oven to 450 F. Spray cookie sheets with Pam. Sprinle evenly with 1-2 tsps
of the cornmeal. Divide dough into thirds. Press or roll each into a 7″
circle. Sprinkle evenly with rest of cornmeal. Press lightly into crusts.
Place on coated cookie sheets. Prick crusts generously with fork. Bake at 450
F. for 8 minutes. (If crusts puff during baking, flatted slightly with spoon.)
Meanwhile, in medium skillet brown ground beef and onion. Drain well. Add taco
sauce and mix well. Spread evenly over partially baked crusts. Sprinkle with
cheese. Bake at 450 F. for an additional 7-9 minutes or until cheese is melted
and crusts are golden brown. Top with lettuce and tomatoes. Place 1 Tbsp of
sour cream in center of each pizza. Sprinkle with green onions.

– – – – – – – – – – – – – – – – – –

NOTES : Per pizza: 550 calories, 14 g. fat, 41 mg. chol. with beef.
To get even less fat, rinse cooked meat before using, and use Fat free cheese.

CLOWN FACES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Lge Pancake
2 x Poached or fried Eggs
3 x Orange Slices
1/2 x Cherry Tomato

Make the pancakes in advance and set them in oven to
keep them warm. Poach or fry the eggs. To assemble the
faces, place the pancakes on a plate, with eggs for
eyes, orange slices for ears and mouth, and a tomato
half for the nose. NOTE: For a lighter meal, omit the
eggs and use apricot or peach halves for eyes and half
a fresh cherry for a nose. Or, omit pancakes, assemble
eggs directly on plate, and add a smile made from
chopped, sauted potatoes.

– – – – – – – – – – – – – – – – – –

MRS. KING’S WINDEMERE CLAM CHOWDER

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 cn Clams, minced,(6 1/2 oz.)
2 ea Potatoes, diced very fine
2 ea Onions diced fine/sauteed
1 qt Whole milk
1/2 pt Heavy cream
1/4 lb Margarine or butter
3 ea Eggs
1/4 ts Baking soda
1 x Worcestershire sauce to tast
3 ea Strips of bacon rendered unt
1 x Dry and crumbled very fine
1 t Horse radish

l/4 c flour
1. Open 11 cans of clams. (Save 12th can for
blending with thickening ingredients.) Separate clams
into a bowl and pour clam juice into a large cooking
pot. 2. Add potatoes and onions to clam juice. Cover
and simmer until potatoes are tender. From this point
on, always cook in an uncovered pot over low or medium
heat. NEVER allow the chowder to boil! 3. Add clams,
worcestershire sauce and optional bacon. 4. In a
blender, mix very thoroughly 2 cups of milk, 12th can
of clams and its juice, flour, cream, horse radish,
and eggs. 5. Slowly stir the blended mixture into the
cooking clams. Add the remaining 2 cups of milk.
Turn heat down to low. 6. Cook for 10-15 minutes;
stir occasionally, but do NOT allow the contents to
come to a boil. 7. Dissolve the baking soda in one
teaspoon of water and add it to the chowder to prevent
ingredient separation. 8. Taste and season if
necessary. 9. Float the stick of butter or margarine
on the chowder. When it melts, fold it in.
Allow the chowder to ripen for at least 3 hours before
serving —

– – – – – – – – – – – – – – – – – –

Sweet-Potato Tzimmes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Lg Sweet potatoes
1/2 Lb Prunes — pitted and
and diced
=09
1 Butternut squash
1/3 C Water — peeled and diced
4 Tart apples, peeled
1 Tsp Cinnamon — ground
and diced 1
1/2 Tsp Nutmeg — ground
1/3 C Passover wine, sweet — red
1/2 Tsp Ginger — ground

Combine all of the ingredients in a large bowl. Mix well to distribute t
he liquid evenly. Dump into a baking dish and seal the baking dish tight
ly with aluminum foil and a lid. Bake 1 hour at 350 F. Cool.

To serve, reheat, then empty into a serving dish. Don’t serve it out of
the pan you cooked it in (the movement into the serving dish squeezes ju
ices out of the fruit).

NOTES:

* Vegetable and fruit casserole for Passover — The original version of
this recipe came from the “Jewish Holiday Cookbook,” by Gloria Kaufer Gr
eene. It benefits from beinng made ahead and then heated for the Seder.

: Difficulty: easy.
: Time: 10 minutes preparation, 1 hour cooking.
: Precision: no need to measure.

: Brian Reid : DEC Western Research Laboratory, Palo Alto CA : reid@decw
rl -or- decwrl!reid
: Copyright (C) 1986 USENET Community Trust

– – – – – – – – – – – – – – – – – –

EEL LIVORNESE

Recipe By : COOKING LIVE SHOW #CL8780
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds eel, from sea or river, peeled and gutted
2 cups basic tomato sauce
1 cup dry red wine
12 caper berries
12 Gaeta olives
1 tablespoon hot chili flakes
1/8 cup chopped fennel fronds

Rinse eel and cut into 4-inch long pieces, pat dry.

Preheat oven to 450 F.

In an oven and stove-proof earthenware pot, place tomato sauce, red
wine,
caper berries, olives and chilies over medium heat and bring to a
boil.
Season eel pieces with salt and pepper and place into boiling sauce.
Put
eel into oven and bake until cooked through, about 20 minutes. Remove
from
oven, sprinkle with chopped fennel and serve immediately.

Yield: 4 serving

– – – – – – – – – – – – – – – – – –

Leeks in Olive Oil

Recipe By : The Complete Book of Turkish Cooking/Bobb1744
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes Turkish
Carrots Leeks
Vegetables Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Leeks
1/3 cup Extra virgin olive oil
2 small Carrots — halved slced
2 tablespoons Uncooked rice
1 1/2 teaspoons Sugar
3/4 teaspoon Salt
Juice of half lemon
1 1/2 cups Water

Trim leeks. Remove a few of the outer layers. Slice 3/4″ thick, discard
tough green leaves. Wash well in several changes of water.

In a heavy skillet, heat olive oil. Stir in leeks carrots. Cover cook
very gently for 30 minutes, shaking the skillet occasionally.
Blend in the remaining ingredients in order. Cover simmer for 30 minutes,
checking the liquid. Add more water if necessary. When fully cooked, it
should be very moist but not watery. Serve cold with lemon juice.

Serve as part of a buffet including other vegetable dishes.

Ayla Esen Algar, “The Complete Book of Turkish Cooking”

– – – – – – – – – – – – – – – – – –