CREAMY SWEET POTATO SOUP (LACTO)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups Potatoes
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
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8 c Water
2 ts Thyme leaves
3 c Diced onions
2 1/2 lb Yams
2 c Celery — thinly sliced
2 c Russet potatoes — chopped
1 c Carrots — 1/4″ rounds
2 ts Dried basil
1 t Dried tarragon
10 oz Frozen peas
– thawed under hot water
2 tb Parsley — minced fresh
1 c Nonfat sour cream
1/2 c Evaporated skim milk
2 ts Spike
2 ts Salt
2 tb Dried chives

A fat free hearty creamy sweet soup that was altered
to nonfat from the original cookbook * 6 cups diced
and 2 cups cut into 1/4″ thick half circles. Bring to
a boil water thyme bay leaves onions diced yams.
Lower heat to medium cook covered about 30 min until
potatoes begin to break apart and form a broth. Add
celery russet potato carrots continue cooking 10
min. Add half circle yams basil and tarragon. Lower
heat and simmer covered until carrots and yam pieces
are tender about 10-15 min. Add peas parsley and
simmer 5 min. Turn burner to lowest heat. Blend sour
cream and milk together in a blender container and add
to soup along with the spike salt chives. Heat
gently stirring often until soup is hot but not
boiling. Adjust seasonings to taste. Nutrition (per
serving): 152 calories Total Fat 0 g (3% of
calories) Source: FOLLOW YOUR HEART VEGETARIAN SOUP
COOKBOOK, Page (s): 68 :

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

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Title: Steamed Rice Coconut Milk Cake
Categories: Cakes
Yield: 6 servings

1 lb Rice flour
3 c Granulated sugar
3 c Coconut milk
1 ts Lemon juice
1 ts Active dry yeast
1 ts Water
1 Wine rice ball, crushed to a
-powder

Combine 3 tablespoons of the rice flour, 1/4 cup of the coconut milk,
and 1/2 teaspoon of yeast with the wine rice ball. Cover and allow
to stand at room temperature for three hours.

Cook 2 1/2 cups of the coconut milk with the sugar just long enough
to melt the sugar. Remove from the heat and cool.

After the yeast-rice flour mixture has rested for three hours,
combine it with the coconut milk-sugar mixture. Mix well, cover, and
allow to rest at room temperature for another 3 hours. At the end of
the resting time, combine the mixture with the remaining coconut
milk, lemon juice, and the remaining 1/2 teaspoon of yeast, which
should first be dissolved in the teaspoon of water. Transfer to
several small bowls or pans so that the mixture fills it only halfway
to allow room for expansion. Let stand overnight, at room
temperature. The following day, steam [using the wet steaming method
as described on page 36] for 30 minutes.

Serve the cake either hot, cold, or at room temperature.

Note: A wine rice ball can be purchased in Oriental grocery stores.
They are about the size of a camphor ball, and white. To crush, use
a rolling pin or a blender.

Steaming

A steamer consists of a pot in which water is boiled and at least two
more metal inserts or layers that fit directly on the lower pot of
water, one above the other. These inserts are perforated, allowing
wet steam to circulate freely through the layers and enabling either
a large quantity of one food or several different foods to be cooked
at the same time.

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1 stick margarine or butter plus 3 T., softened
1-1/4 c. sugar
4 eggs, room temperature, separated into yolks and whites
2 c. flour
1 t. baking soda
1/2 t. salt
1c. sour cream
1 t. vanilla extract
1 can poppy seed filling, Solo is fine

Cream butter and sugar together. Add the poppy seed filling and stir
until combined. Lightly beat egg yolks. add along with sour cream and
vanilla. Blend well. Stir together flour, salt and soda. Add flour
mixture to poppy seed mixture. and blend well. Now beat the egg whites
until fluffy. Fold egg whites into batter, a few streaks are okay.
Pour batter into greased and floured Bundt pan and bake for about 1
hour at 350 degrees F. Store well-wrapped, and the cake will be fresh
for a long time.

I make tofu quiche sometimes and have adapted it to be lowfat (I make it
without any crust these days). Here’s the recipe:

Tofu Quiche

1 Tbsp corn starch
1/2 cup skim milk
1-2 eggs’ worth of egg substitute or 2-4 egg whites
1/2 cup fatfree or lowfat cottage cheese (I use 1%)
1/2 cup fatfree plain yogurt
1 cup reduced fat tofu (Mori Nu Lite), cubed
salt and pepper to taste
dash or 2 Tabasco sauce

Put the above ingredients in a blender and puree till smooth. Stir in (not
using the blender 🙂 ) 1 or more of the following:

1/2 cup chopped onion, sauteed in liquid of choice
1/2 – 1 cup chopped fresh mushrooms
1 cup chopped cooked broccoli, spinach or leeks
1/2 cup fatfree mozarella cheese
herbs to taste (parsley, basil, marjoram are all good)

Pour into quiche dish or pie pan sprayed briefly with Pam and bake at
350 F for 30-40 min or until a toothpick inserted slightly off center
comes out clean. Let stand about 5 minutes before serving.

Sometimes this comes out watery (like custard sometimes does), but it
still tastes good.

Title: Cottage Cheese Fritters
Categories: Bread Osg1966
Servings: 10

1 c Cottage cheese
1 ea Egg
1/4 c Milk
1 c Flour; sifted
2 ts Baking powder
1/2 ts Salt

Beat egg, add cottage cheese and mix thoroughly. Stir in milk and
sifted dry ingredients. Drop by teaspoonfuls in deep fat in skillet at
375 F. Fry until brown on both sides, 4 to 5 minutes. Drain on
absorbent paper. Makes 10 fritters.

Source: Mrs. Florence Warstler, Bethlehem Grange, Stark County, OH
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Title: Cooling Jars
Categories: Canning, Information
Yield: 1 guide

When you remove hot jars from a canner, do not retighten their jar lids.
Retightening of hot lids may cut through the gasket and cause seal
failures. Cool the jars at room temperature for 12 to 24 hours. Jars may
be cooled on racks or towels to minimize heat damage to counters (Plate
1). The food level and liquid volume of raw-packed jars will be
noticeably lower after cooling. Air is exhausted during processing and
food shrinks. If a jar loses excessive liquid during processing, do not
open it to add more liquid. Check for sealed lids. For more information
see “Testing Jars Seals”.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: Apple Cobbler (using biscuit mix)
Categories: Desserts
Yield: 4 servings

1 tb Cornstarch
1 tb Sugar
1/8 ts Ground cinnamon
3/4 c Water
2 md Apples, tart, pared, sliced
3/4 c Biscuit mix (see recipe)
2 tb Process American cheese
– shredded
3 tb Water

4 servings of about 1/2 cup each 166 calories per serving

1. Pre-heat oven TO 400øF. (hot)

2. Mix cornstarch, sugar, and cinnamon in saucepan. Add
3/4 cup water and mix well. Add apples.

3. Cook over low heat, stirring occasionally, until liquid
thickens and apples just begin to soften–about 6
minutes.

4. Pour into 1-quart casserole.

5. Stir biscuit mix and cheese together. Add 3 tablespoons
water and mix well. Spread on top of apple mixture.

6. Bake until top is lightly browned–about 30 minutes.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Title: Forgotten Cookies
Categories: Cookies
Yield: 36 servings

2 Egg Whites
1/4 c White Sugar
1 c Chocolate Chips
1 pn Salt
1 ts Vanilla

Preheat oven to 325 degrees. Beat egg whites with the salt until
foamy. Slowly add sugar, one tablespoonful at a time, beating after
each addition until the meringue stands in stiff peaks. Stir in
vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined
baking sheet and place in preheated oven. After 2 minutes, turn off
oven. Leave meringues in oven overnight. remove from pan and store in
cookie tin lined with paper towel. Makes 3 dozen. From The Gazette
90/12/19.

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Title: Arugula Salad with Orange Couscous Citrus
Categories: Salad/dress
Yield: 6 Servings

1 c Water
2/3 c Couscous
2 Whole orange — peeled
1 Whole mango — diced
2 tb Fresh basil — chopped
2 tb Fresh chives — chopped
1 ts Cumin
3 tb Pine nuts — toasted
2 bn Arugula — cleaned
***Vinaigrette***
1 Whole orange
1/2 Whole grapefruit
1/2 Whole lime
1/2 Whole lemon
1/2 c Canola oil
2 tb White vinegar
3 tb Soy sauce, low sodium
1/2 ts Tabasco sauce
20 Whole pink peppercorns
1 ts Fresh ginger root — finely
Chopped
5 tb Fresh cilantro

To make salad:

Measure water into a 2-cup glass measure. Microwave on high 3
minutes, or until boiling. Stir in couscous, cover with plastic wrap
and let stand 5 minutes. Fluff with fork.

Peel and segment oranges over a large stainless steel bowl to catch
excess juice – reserve segments for garnish. After segmenting
oranges, squeeze juice from core and membranes into bowl. Add mango,
basil, chives, cumin, pine nuts and couscous – toss to combine. Pack
mixture into 6 individual : 1/2 cup molds.

Arrange arugula wagon-wheel fashion on six large plates. Unmold
couscous in center of plate. Garnish with reserved orange sections

To make Vinaigrette:

Peel orange, grapefruit, lime and lemon. Cut each into segments over
a large stainless steel bowl to catch excess juices. Carefully dice
segments, cutting – not crushing them.

Add oil, vinegar, soy sauce and tabasco to fruit juices in bowl –
whisk to blend. Add peppercorns, ginger, cilantro, diced fruit and
stir to combine. Makes about 1 1/4 cups. Drizzle over couscous.

Recipe By : The Tennessean

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Title: Low-Fat “creamed” Greens And Onions
Categories: side dish
Yield: 6 servings

2 lb small white onions
1 nonstick cooking spray
1 1/2 lb kale or mustard or other gre
1 ; washed and roughly
1 chopped
1 ts butter or vegetable oil
2 tb all-purpose flour; (2 to 3)
1 c low- or nonfat milk
1 ts dried rosemary; crumbled or
1 tb fresh; chopped
1 ts worcestershire sauce
1 ds freshly grated black pepper

Recipe by: St. Louis Post-Dispatch 4/8/96 Peel onions and place in
bottom of large saucepan or skillet coated with cooking spray. Cook 3
minutes, stirring, then cover and reduce heat to low. Cook 5 to 10
minutes. Add greens; cover and simmer in their own juices until just
tender. Drain. Melt butter in small saucepan. Gradually add flour;
cook about 1 minute. Stirring constantly, add milk gradually;
continue stirring until thickened. Stir in rosemary, Worcestershire
and pepper. Pour sauce over greens and onions; gently blend.

Yield: 6 servings.

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