FRESH TOMATO RISOTTO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion — chopped
1 tb Olive oil
1 t Butter
Salt — to taste
6 c Vegetable broth
2 c Fresh tomato sauce OR 2 lb
-ripe tomatoes, 1 tb olive
-oil 2-3 clove garlic,chpd
2 c Arborio rice
3/4 c Dry white wine
1 tb Parsley, fresh — chopped *
1 tb Basil, fresh — chopped *
1/2 c Parmesan cheese — grated
—–GARNISH—–
Parmesan cheese
Basil, fresh — slivered
Pine nuts — toasted

* use up to 2 tablespoons of chopped herbs

In a large non-stick saute pan, saute the onion in the
olive oil and butter, with a dash of salt, until it
begins to turn golden. In separate skillets, heat the
vegetable broth and the tomato sauce, and keep them
both just below a simmer.

If you are starting with fresh tomatoes: Scald and
peel them, and chop them or process them in a blender
for a few seconds. Heat a tablespoon of olive oil in a
non-stick pan, saute the chopped garlic in it for 2
minutes, then add the tomatoes and cook them down for
about 15 minutes.

Add the rice to the sauteed onion and stir it gently
in the pan for about 2 minutes. Pour in the white wine
and stir as it is absorbed.

Add a soup ladle of the heated broth and stir, keeping
the mixture just at a simmer. Keep stirring until the
broth is nearly all absorbed into the rice, then add a
ladle of tomato sauce and the chopped herbs, and stir
until that is nearly absorbed. Continue this way,
alternating broth and sauce until the sauce is used
up, then carry on the with broth until the rice is al
dente. This process will take about 25 minutes, and at
the end a creamy sauce will form around the rice
grains that are tender but firm.

At the moment the rice is no longer crunchy, stir in a
last ladle of hot broth, and the grated Parmesan
cheese, and serve the risotto at once. Scatter
slivered basil and toasted pine nuts over each
serving, and pass additional Parmesan.

Source: “The New Vegetarian Epicure” by Anna Thomas

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WEIGHT WATCHERS SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Low-Cal
Meats Vegetables
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg V-8 juice
8 Oz Water — or more
1 Lb Ground beef
1/2 Sm Head cabbage
3 Cubes beef bouillon
1 Pk Frozen mixed vegetables

Brown hamburger. Shred or chop cabbage. Add cabbage to hamburger.
Add V-8 juice and 1 can water. Add bouillon cubes and mixed
vegetables. Simmer, for about 2 hours until cabbage is tender.

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Seven Layer Tortilla Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Rice Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 15oz cans pinto beans — rinsed drained
1 cup picante sauce — divided
2 cloves garlic — minced
2 tablespoons fresh cilantro — chopped
1 16 oz can black beans — rinsed drained
1/2 cup tomato — chopped
7 8″ flour tortillas
2 cups light Cheddar, Monterey Jack or Mex. blend
cheese

Preheat oven to 400. Mash pinto beans; stir in 3/4 cup of picante sauce a
nd garlic. Mix remaining 1/4 cup picante sauce with cilantro, black beans, and
tomato. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto b
ean mixture over tortilla to within 1/2″ of edge. Top with 1/4 cup of cheese.
Top with another tortilla and 2/3 cup black bean mixture and 1/4 cup cheese.
Repeat layers twice more. Top with remaining tortilla and spread with remainin
g pinto bean mixture and cheese. COVER WITH FOIL and bake about 40 minutes.
To serve, cut into wedges and serve with additional picante sauce and/or s
our cream.

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Title: CHINESE BEEF STIR-FRY WITH VEGETABLES
Categories: Beef, Chinese, Davidson
Yield: 4 servings

1 lb Sirloin tips; cut into 1″
-cubes
1 T Sherry, dry
1 T Soy sauce
1 T Cornstarch
1/2 ts Sugar
6 1/2 ts Oil
1/8 ts Pepper, black
2 Garlic clove; pressed
1 T Oyster sauce
2 lg Broccoli stalk; stems
-removed cut into florets
1/2 c Beef broth
8 Baby corn spear; drained
20 Snow pea pods, fresh
1 Scallion with top; chopped

Marinate the sirloin at room temp in a mixture of the sherry, soy
sauce, half the cornstarch, sugar, 1/2 teaspoon of the oil, pepper,
and garlic for one hour. Heat a tablespoon of the remaining oil in a
wok over high heat. Stir-fry beef quickly, until the meat is medium
rare. Remove and set aside.

Mix the remaining cornstarch with the oyster sauce. Reheat the wok
with the remaining oil. Add the broccoli and carrots; stir-fry for
30 seconds.

Add the broth, cover the wok, and steam for approximately one minute
or until the vegetables are tender-crisp. Add the corn, snow peas,
scallion, beef oyster-cornstarch mixture. Heat quickly, until the
sauce is clear and thickened. Serve immediately.

—*The Cereal Murders*
Diane Mott Davidson

MMMMM

Title: Jerky Stew
Categories: Soups/stews, Native amer
Yield: 6 servings

1 lb Jerky, beef or buffalo
1 c Whole dried hominy, soaked
-overnight in ample water
1 lg Yellow onion, peeled/chopped
1 lb Potatoes*, unpeeled/diced
Salt and pepper to taste

*Native Americans would have used prairie potatoes — arrowhead
(Sagittaria latifolia).

Break the jerky up into 1-inch pieces and place in a heavy, lidded
kettle. Drain the hominy and add to the jerky, along with the onion.
Cover with water and bring to a boil. Simmer, covered, until the
hominy is tender, about 2 hours. You will have to watch this closely,
as more water will have to be added as you go along. Add the potatoes
and cook for an additional 20 minutes. Season with salt and pepper.

Source: “The Frugal Gourmet Cooks American” by Jeff Smith.
From: 72752.746@compuserve.Com (Linda)Date: 96-06-19 11:31:13 Edt

MMMMM

KEEPSAKE BISCUIT

Recipe By : Mrs. Solonel Moore year 1890
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart milk or cream
1 1/2 cups butter or lard
2 tablespoons sugar
1 teaspoon salt
1 teaspoon cream of tartar

Knead well and mold into neat, small biscuits with your hands. Bake well and
you have a good sweet biscuit that will keep for weeks in a dry place. They
are fine for a traveling bunch.

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Rugala

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Jewish
Desserts Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Oakman
—–FILLING—–
1 cup Ground pecans
1 cup Currants
1/2 cup Sugar
1 teaspoon Cinnamon
—–DOUGH—–
8 ounces Cream cheese — room temperatu
2 cups All purpose flour
1 cup Butter — room temp.
2 tablespoons Sugar
Flour
12 ounces Apricot jam — jar

For filling: Combine pecans, currants, sugar and cinnamon in mixing
bowl.

For dough: Combine cream cheese, flour, butter and sugar in processor
or mixer and blend well. Divide dough into 4 pieces. Dust each with
flour, shaking off excess. Roll each piece between sheets of waxed paper
into 10″ circle. Refrigerate 1 hour.
Preheat oven to 375. Grease baking sheets. Spread each circle of dough
with apricot jam. Divide filling among circles, spreading evenly. Cut
each into 12 wedges. Roll up each wedge from bottom to point.
Arrange on prepared sheets, point side down. Bake until golden, about
16-17 minutes.
Transfer to wire rack and let cool. Store cookies in airtight container.

Tips: Be sure to work on just one circle at a time and keep others
refrigerated. Don’t overdo the jam and cinnamon/pecan filling because
they tend to overflow and will burn quickly on your baking sheets.
Remove at once from the baking sheet to cool on racks when they turn
golden brown on top. After rolling out between waxed paper, one hour of
cooling is perfect to cut out, but they may be made ahead and
refrigerated longer. Just leave them out a bit before cutting out so
dough won’t be so stiff to handle properly and roll well.

Posted by MILLIE OTHMAN (FHFG38A) FORMATTED by Elaine Radis BGMB90B

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Chicken and Roasted Pepper Soup

Recipe By : Taken from: Low Fat Low Cholesterol, Betty Crocker Jan.
98
Serving Size : 4 Preparation Time :0:40
Categories : Poultry Soups Stews
Theme Week Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
2 boneless skinless chicken breast halves
(1/2 pound)
1 jar roasted red bell peppers — drained (7-1/4 oz.)
1 medium onion — chopped (1/2 cup)
2 cups chicken broth
2 tablespoons lime juice
1 tablespoon cilantro — fresh chopped
1/2 teaspoon salt — optional
1/4 teaspoon pepper
2 cloves garlic — finely chopped
1 cup jicama — peeled, cubed

Directions:

Set oven control to broil. Trim fat from chicken. Place chicken on
rack
in broiler pan. Broil with tops 4-6 inches from heat 15-20 minutes,
turning once, until juice is no longer pink when centres of thickest
pieces are cut. Cut into 1/4 inch strips; set aside.

Place peppers and onion in blender or food processor. Cover and blend
on
medium speed until smooth.

Heat pepper mixture, broth, lime juice, cilantro, salt, pepper, and
garlic
to boiling in 2 quart saucepan; reduce heat. Simmer uncovered 15
minutes.
Stir in chicken and jicama; heat until hot.

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NOTES : Serves 4

1 serving is 1 Protein, 2 Vegetables. Calories 120

Total Time: 40 Minutes.

CARROT SPICE COOKIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Gluten-free
Milk-free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Packed brown sugar
1/2 c Margarine — softened
1 c Shredded carrots
1 c Raisins
1 Egg
1/2 c Unsweetened applesauce
2 tb Molasses
1 t Alcohol free vanilla
-OR- vanilla powder
2 1/2 c Rice flour
1 1/2 ts Allspice
1/2 ts Baking powder

Cream sugar and margarine in large bowl. Add carrots,
raisins, egg, applesauce, molasses and vanilla; mix
well. Measure flour, allspice and baking powder into
same bowl; slowly stir flour mixture into other
ingredients and mix until well blended. Drop by
teaspoonfuls, 2 inches apart on lightly greased cookie
sheets. Bake in 350 F. oven 10 to 12 minutes or until
cookies are set and lightly browned. Remove from
baking sheet while still warm. Cool on wire rack.

Each cookie provides:
* 70 calories
* 1 g. protein
* 2 g. fat
* 13 g. carbohydrate
* 0 g. dietary fiber
* 5 mg. cholesterol
* 33 mg. sodium

Source: Basic Rice Recipes for those with allergies
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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DILLY RICE MUFFINS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Rice
Vegetables Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour
1 tb Sugar
1 tb Baking Powder
1 Egg
1/2 c Lowfat Milk
2 tb Vegetable Oil
1/4 c Rice, cooked
2 tb Green Onion (scallion),
-minced
2 tb Parsley Leaves, freshly
-minced -or-
2 tb Parsley Flakes, dried
2 tb Dill Weed, freshly minced
–or-
2 ts Dried Dill

Keywords: ovo-lacto

Combine the flour, sugar and baking powder in a bowl.
Stir to mix. Beat the egg, milk and oil together.
Add to the flour mixture along with the remaining
ingredients. Mix just until the batter is blended.

Spoon into oiled muffin tins or paper muffin cups.
Fill about three-fourths full.

Bake in a 400-degree oven for 12 to 15 minutes, or
until brown.

Makes 8

One Muffin üalories: 113 Carbohydrates: 15 Protein:
3 Fat: 5 Sodium: 133 Potassium: 49 Cholesterol: 35

Exchange Value: 1 Bread Exchange + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes
Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

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