TURKEY CORN CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Vegetables
Soups Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — chopped
3 tb Oil
1 lb Fresh Ground Turkey
12 oz Can Whole Kernel Corn
1 lg Potato — peeled and diced
16 oz Can Tomatoes
1 1/2 ts Salt
1/2 ts Pepper
2 ts Sugar
3 c Boiling Water
2/3 c Canned Evaporated Milk

Saute onion in oil in a large kettle until
transparent. Push to one side. Add ground turkey and
cook, stirring, until lightly browned. Add remaining
ingredients, except canned milk. Stir well. Cover.
Bring just to a boil, reduce heat, and simmer 30
minutes or until potatoes are tender. Just before
serving, remove from heat and slowly stir in canned
milk.

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Title: Ham and Corn Casserole
Categories: Diabetic, Meats, Casseroles
Yield: 8 servings

3 tb Reduced-calorie margarine Add corn, onion, green
3 tb Flour -pepper and ham
1 1/2 c Skim milk Pour mixture into nonstick
1/2 ts Dry mustard -casserole
1/4 ts Salt Top with breadcrumbs and
1/8 ts Pepper -cheese
1/4 ts Worcestershire sauce Bake at 375 for 25 minutes
1 (20 oz.) can whole kernel -or until bubbly.
-corn, drained
****************************
1/4 c Shopped onion
-***************************
1/4 c Shopped green pepper -****
2 c Cubed lean cooked ham White Sauce
1 c Breadcrumbs Yield: 1 cup
1 c Gratedlow-fat process Each serving: 2 Tbsp
-American cheese Free Food (1 serving per
Make white sauce of -day)
-margarine, flour and milk 1 tb Reduced-calorie margarine
-(see below) 1 tb All purpose flour
Stir in mustard, salt, 1 c Skim milk
-pepper, and Worcestershire 1/2 ts Salt
-sauce

Yield: 8 servings 3/4 C ea. Each serving may be exchanged for: 1
Bread, 2 Medium-fat Meat, 1 Vegetable

Melt margarine in saucepan

Blend in flour slowly

Remove from heat

Add milk, stirring constantly

Return to low heat and stir slowly but steadily until sauce boils

Add salt

Remove from heat

Courtesy of Shareware RECIPE CLIPPER 1.1

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Beef Manicotti

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Italian
Ground Beef Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MEAT FILLING—–
1 pound Lean Ground Beef
1/2 cup Milk
1/4 cup Onion — Chopped
1 tablespoon Parsley — Snipped
3 sl Bread — Torn Up Small
1 teaspoon Salt
1 1/2 cup Mozzarella Cheese — Shredded
1/4 teaspoon Pepper
1 lg Egg
—–PASTA—–
8 ounce Manicotti Shells — 1 Pk
—–TOMATO SAUCE—–
4 ounce Mushroom Stems Pieces
1 tablespoon Italian Seasoning
15 ounce Tomato Sauce
1/2 teaspoon Sugar
12 ounce Tomato Paste
1/2 teaspoon Salt
1/4 cup Onion — Chopped
1/8 teaspoon Pepper
1 Clove Garlic — Minced
1/3 cup Parmesan Cheese — Grated
4 cup Water

Cook and stir the meat and the first 1/4 cup of onion in a large skillet until
the meat is brown. Drain off excess fat. Remove from the heat and stir in the
remaining ingredients for the Meat Filling. Fill the uncooked manicotti shells,
packing the filling into both ends. Place the shells in an ungreased baking
pan, 13×9". Heat the oven to 375~. Heat the undrained mushrooms and the
remaining ingredients for the Tomato sauce except the Parmesan Cheese to
boiling, stirring occasionally. Reduce the heat and simmer, uncovered, for
about 5 minutes. Pour the sauce over the filled shells. Cover the pan with
aluminum foil and bake until the shells are tender, 1-1/2 to 1-3/4 hours.
Sprinkle with the cheese and cool 5-10 minutes before serving.

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SESAME-RICE COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c AM Sesame Tahini
1/2 c Honey
1 t Vanilla
1/2 ts Almond extract
1/2 c Chopped AM Sunflower Seeds
-OR- ground seeds, or nuts,
— (almonds are best)
1 c AM Brown Rice Flour
1 t Non-alum baking powder

Cream tahini, honey, vanilla, and almond extract together, then mix in
ground or chopped nuts. Mix rice flour and baking powder. Add to sesame
mixture. Form into balls and place on lightly oiled baking sheet.
Flatten slightly. Bake at 350 F. for 15-20 minutes or until barely
golden.

Source: Arrowhead Mills “Recipes for Special Dietary Needs” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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PHIPPS FAMOUS SHORTBREAD

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Flour, all purpose
1 lb Butter, soft
1 c Fruit sugar
1 c Sifted rice flour
1/2 lb Belgian chocolate

Spread the all-purpose flour on a cookie sheet and
place under a pre-heated broiler about 4-5 inches from
the element. Roast the flour, watching it all the
time until it is medium brown. Turn the flour with a
spatula to brown the other side. The entire procedure
takes about three minutes and gives the flour a rich
nutty flavour. Let the flour cool. Mix the soft
butter with the fruit sugar and add the sifted rice
flour. Fold in the roasted flour and blend well. Chop
the chocolate into chunks just a little smaller than a
sugar cube. Mix them into the dough, taking care you
don’t soften the chocolate too much. Shape as
desired. Bake at 300F for 1 hour. Cool, then store
in an airtight container. Yield depends upon size and
shape.

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Title: Vegetable Latkes
Categories: Side dishes, Vegetables, Holiday, Jewish
Yield: 4 servings

2 Lg. carrots; grated
2 Med. zucchini; grated
6 Leaves spinach; chopped
3/4 c Whole-wheat flour/
1/4 c Wheatgerm
2 Eggs; slightly beaten
2 tb Soy sauce
Oil.
1 lg Clove garlic; minced

for such a great response! Let me add a recipe from last year’s
VEGETARIAN TIMES (12/90). Place vegetables in a strainer and press
out liquid. Transfer to a bowl. Stir in flour and wheat germ. In
another bowl, mix together eggs, garlic and soy sauce; add to veggies
(if mixture is watery, add additional flour or matzoh meal). Heat
enough oil to cover surface of a large, heavy skillet. When hot, drop
veggie mixture by soupspoonsful into the pan. Cook over medium heat
until brown and crisp, about 10 minutes. Turn and brown the other
side. Serve hot with additional soy sauce to taste. Makes 8
pancakes, (4 servings of 2 pancakes each) Per serving: 240 cal.; 12g
protein; 10g fat; 31g carb.; 107mg chol.; 182mg sodium.

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Title: Chicken Pasta Salad
Categories: Chicken
Yield: 4 servings

5 oz sprial macaroni
1 1/2 c snow peas
1/3 c mayo
1/4 c french dressing
2 c cooked,cut up chicken

Cook macaroni, add peas 2 mintues before done. Mix mayo, dressing. Add
macaroni and chicken. Serve.

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Title: BLACK BEAN RAGOUT WITH SNAILS
Categories: Chinese, Snails, Appetizers
Yield: 4 servings

1/2 c Dried black beans*
1 Ham hock
1 1/2 tb Chinese fermented blk. beans
1 tb Butter
1/4 c Julienne of fresh fennel
1 Clove garlic; crushed
1/4 c Hot salsa
1 1/2 tb Red wine vinegar
2 tb Bucheron or Montrachet*
8 Thin slices French bread
28 Snails (available in cans)
1/4 c Julienned roasted red pepper
1 tb Chopped fresh cilantro

*Note: Dried black beans should be soaked overnight in
cold water to cover. Amount of Bucheron or Montrachet
may be increased to 1-1/2 times amount given.

Drain the beans and put them in a 2-quart saucepan
with the ham hock and fermented black beans. Add cold
water to cover ingredients by 2 inches. Bring the
water to a boil, skimming of any froth that rises to
the surface. Reduce the heat and simmer for 2 to 3
hours, until the beans are tender. Remove and discard
the ham hock. Reserve the beans and about 1 cup of
the liquid, or enough to give the beans a stew like
consistency.

Preheat the broiler.

Heat the butter in a large skillet. Add the fennel
and cook over moderate heat, for about 5 minutes,
until tender. Add the beans, the bean liquid, the
garlic, salsa and vinegar and stir. Cook over low
heat for 20 minutes, stirring occasionally.

Spread the goat cheese on the bread slices. Place
under the broiler for 1 to 2 minutes, just until
golden.

Taste the beans and adjust the seasonings if needed.
Add the snails and cook for 5 minutes, until they are
heated through. Remove the beans from the heat and
stir in the roasted peppers.

Divide the ragout among 4 serving plates and sprinkle
with cilantro. Place 2 cheese-topped croutons at the
sides of each plate.

Source: Chef Jimmy Schmidt. From “American Bistro” an
Irene Chalmers book, Contemporary Books, Inc.

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WW-MINESTRONE SOUP

Recipe By : WEIGHT WATCHERS QUICK START COOKBOOK
Serving Size : 2 Preparation Time :0:00
Categories : soups and stews weight watchers
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons olive oil
2 cups shredded green cabbage
1/2 cup sliced onion
4 garlic clove — minced
1 1/2 cups canned beef broth
1 cup chopped canned whole tomatoes and water
1/2 cup each: carrots and celery — chopped
4 ounces drained canned white kidney (cannellini)
beans
1/2 cup diced zucchini
1 tablespoon fresh basil or 2 tsp. dried — chopped
1/2 teaspoon salt
dash pepper
1 cup cooked small macaroni shells or elbow
macaroni
1 tablespoon chopped fresh parsley
2 teaspoons grated parmesan cheese

In 2 1/2 or 3 quart saucepan heat oil over medium heat: add cabbage, onion,
and garlic and saute, stirring occasionally, for about 10 minutes. Add broth,
tomatoes, water, carrot and celery; cook for 15 to 20 minutes longer. Add
beans, zucchini, basil, salt, and pepper and let simmer until vegetables are
tender, about 15 minutes. Add macaroni and cook until heated; serve sprinkled
with parsley and cheese.

Each serving provides: 1 protien exchange; 1 bread exchange; 5 vegetable
exchange; 1 fat exchange; 40 calories optional exchange
Per serving: 299 calories; 14 g protien; 7 g fat; 49 g carbohydrate; 1,579 mg
sodium (estimated) 1 mg cholesterol

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HEAVENLY CHOCOLATE CHEESECAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cup Vanilla Wafers — Fine Crush
1 cup Ground Toasted Almonds
1/2 cup Butter — Melted
1/2 cup Sugar
12 ounce Milk Chocolate Chips
1/2 cup Milk
1 package Env. Unflavored Gelatin
16 ounce Cream Cheese — Softened
1/2 cup Sour Cream
1/2 teaspoon Almond Extract
1/2 cup Heavy Cream — Whipped
Garnishes *

* Garnishes to include whipped cream and chocolate shavings (optional).

In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix
well.

Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the
sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir
until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on
top. Set aside for 1 minute. Cook over low heat, stirring constantly until
gelatin dissolves. Set aside.

In large bowl, combine cream cheese, sour cream, and melted chocolate chips;
beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped
cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife
around edge of cake to separate from pan; remove rim. Garnish with whipped
cream and chocolate shavings, if desired.

Makes 1 9-inch Cheesecake

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