Vegetable Minestrone

Recipe By : http://www.recipe-a-day.com
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
3 Tbs Extra Virgin Olive Oil
2 small Leeks — quartered
2 stalks Celery — diced
1 medium Onion — chopped
1 1/2 tsp Salt
2 cloves Garlic — minced
2 small Zucchini — quartered, then
sliced
1 medium Potato — peeled, then diced
8 cups Water
1 cup elbow macaroni — or Shell
8 cups Swiss Chard leaves — (2 quarts) chopped
1 can Chickpeas — (16 oz.) drained
and rinsed
1 cup frozen Green Peas — thawed
Freshly Ground Black Pepper to Taste
1/2 cup Parmesan Cheese — freshly grated
1/4 cup fresh Parsley — or Basil chopped

In a soup pot or large Dutch oven, heat one tablespoon of olive oil over
medium heat. Add the leeks, celery, and onions, and season with a bit of
salt (about a half-teaspoon). Cook, stirring occasionally, until the
vegetables are softened, about 10 minutes. Add the garlic, zucchini, and
potato. Continue to cook, stirring occasionally, for about 5 minutes.
Add the water and remaining teaspoon of salt. Bring the mixture to a boil,
then reduce the heat to low and simmer until all the vegetables are tender,
about 15 to 20 minutes.
Add the dry pasta and Swiss chard to the soup and cook, uncovered, for about
5 minutes. Add chickpeas and green peas, and continue to simmer until the
pasta is cooked to the “al dente” stage. Adjust the seasoning with salt and
pepper.
Ladle soup into bowls and drizzle with remaining two tablespoons of olive
oil, if desired. Garnish with freshly grated Parmesan cheese and fresh
parsley or basil. Serve immediately.

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NOTES : Makes about 12 cups, for 8 Servings,
Calories per 1-1/2 cups 313, Total Fat 9.0g; Fibre 11.4g. Weight Watchers’
Points per serving = 5

Diabetic Choices = 2 Starch choices, 1/2 Protein choice, 3 Vegetable choice,
1 Fat choice

Title: Tangerine Hens*
Categories: Diabetic, Poultry, Main dish, Vegetables
Yield: 4 servings

4 Cornish game hens 1/4 c Minced onion
4 Tangerines, peeled, 1/4 c Mushrooms chopped
-seeded, chopped 4 tb Pecans chopped
1 c Fresh squeezed orange juice 1 ts Soy sauce
1/4 c Zinfandel wine 1 Clove garlic minced
1 ts Or salt to taste 1 tb * honey
4 tb Butter

*NOTE: optional Rinse hens and pat dry. Mix wine, soy sauce, salt,
honey orange juice together. Rub 1 Tblpsn butter inside each hen.
Sprinkle the cavity with salt. Mix the onion, garlic, pecans,
mushrooms, tangerines together. Stuff each hen with this mixture.
Heat the liquid mixture until it begins to boil. Turn off let cool
for 5 minutes. Pour 2 Tblspns of this into each hen. Preheat oven to
325 degrees F then bake hens for 45 minutes. Be sure to baste every
10 minutes with the liquid mixture. Test birds…if not done….cook
until done. **NOTE** I have used this same thing on chickens too as
well Guinea hens. All came out well as did the quail I used it with.
Origin: Don Houston’s kitchen…circa 1970-something!

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Cajun Style Chicken Nuggets

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 envelope onion soup mix
1/2 cup plain dry bread crumbs
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon red pepper
1 teaspoon thyme
2 pounds boned and skinned chicken breast halves — 1 inch
pieces
oil for frying

Combine dry ingred in large bowl. Dip chix, coating well. Fry in 1/2 inch
oil, turning once til done. Drain on paper towel. Makes 5 doz nuggets.

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Title: Basic White Bread (Kh)
Categories: Breads
Yield: 1 servings

5 1/2 To 6 cups flour
2 pk Active dry yeast
2 tb Sugar
2 ts Salt
1 c Milk
1 c Vvater
2 tb Oil
Oil or butter

QUICK MIX METHOD

Combine 2 cups flour, yeast, sugar, and salt in a large mixing bowl.
Heat milk, water, and 2 tablespoons oil in a saucepan over low heat
until very warm (120 to 130F). Add liquid to flour mixture; beat on
high speed of elec- tric mixer until smooth, about 3 minutes.
Gradually stir in more flour to make a soft dough. Tum onto lightly
floured surface and knead until smooth and elastic (5 to 10 minutes).
Cover dough with bowl or pan; let rest 20 minutes. For two loaves,
divide dough in half and roll out two 14×7-inch rectangles; for one
loaf roll out to 16×8-inch rectangle. Roll up from narrow side,
pressing dough into roll at each turn. Press ends to seal and fold
under loaf. Place in 2 greased 8x4x2-inch loaf pans or 1 greased
9x5x3-inch loaf pan; brush with oil. Let rise in warm place until
double in bulk (30 to 45 minutes). Bake at 400F 35 to 40 minutes.
Remove from pans immediately and brush with oil; cool on wire rack.

CONVENTIONAL METHOD

Heat milk, sugar, oil, and salt; cool to lukewarm. In a large bowl,
sprinkle yeast in warm water (105 to 115F) stir until dissolved. Add
lukewarm milk mixture and 2 cups flour; beat until smooth. Beat in
enough additional flour to make a stiff dough. Turn out onto lightly
floured surface; let rest 10 to 15 minutes. Knead until smooth and
elastic (8 to 10 minutes). Place in a greased bowl, turning to grease
top. Cover; let rise in warm place until double in bulk (about 1
hour). Punch down. Let rest 15 minutes. Follow same shaping and baking

instructions as Quick Mix Method.

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Title: Oatmeal Ice-box Cookies
Categories: Cookies, Heirloom
Yield: 1 Servings

1 c Brown sugar
2 c Rolled oats
2 c Sifted all-purpose flour
1/2 c Butter
1/2 c Lard
1 ts Soda
1/2 c Sour or buttermilk

Combine sugar, oats and flour. Cut in butter and lard
as in making pastry. Lastly add the soda dissolved in
the sour milk. Work together till it forms a dough.
Then form into a large roll and chill at least
overnight. Slice very thin for a crisp cookie and
place on greased cookie sheets. Bake at 375F Source:
Heritage Recipes ch.

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Title: SPECKLED SOUP
Categories: Soups, Vegetables, Kids
Yield: 8 servings

1 1/2 c White beans
4 c Water or stock
2 Cloves garlic, minced
2 Stalks celery, chopped
2 Carrots, chopped
1 Onion, chopped
2 tb Olive oil
1 tb Dried basil
1/2 lb Green beans in 1″ pieces, or
1/2 lb Zucchini, sliced in
-half-moons
2 tb Lemon juice
3/4 ts Salt

From “Meals Without Squeals” by Christine Berman Jacki Fromer.

pepper to taste

1. Soak beans in water to cover by 2″ overnight. Drain in the
morning.

2. Saute garlic, onion, celery, and carrots in oil for about 10 min.

3. Add soaked beans and the 4 c water or stock.

4. Simmer until beans are tender, about 45 min.

5. Add basil and green beans or zucchini and simmer another 30 min
or so, until tender.

6. Before serving, stir in lemon juice, salt and pepper.

Serves 8 preschool or 6 school-age children 1 meat alternative

Posted by Theresa Merkling.

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Spinach Lasagna (Lf)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Low Fat Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium Onion — chopped
20 milliliters Garlic — minced
1 tablespoon Olive oil
To 3 T water
1 pound Part-skim ricotta cheese
1 pound Tofu — drained and crumbled

1/4 cup Grated Parmesan cheese
1 1/2 pounds Fresh spinach — chopped and
(about 2 cups) =or=
1 package Frozen chopped spinach — thawed and drained
Egg whites — beaten
1/4 teaspoon Fresh-ground black pepper
To 3 T fresh parsley — choppd
1/2 pound Lasagna noodles — preferably
wheat

x Nonstick veg cooking spray; 6 oz Part-skim mozzarella cheese; -grated 6 c
Tomato sauce;

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Title: Gingerbread Mix
Categories: Master mix
Servings: 1

8 c Unbleached Flour 2 c Sugar
1/4 c Baking Powder 1 T Salt
1 t Baking Soda 1 t Cloves
1 T Ginger 1 T Cinnamon
2 c Vegetable Shortening

Sift dry ingredients together into a large bowl, mixing well. With a
pastry blender, cut in the shortening until evenly distributed. Mixture
will resemble cornmeal in texture. Put in a large airtight contaniner and
label Gingerbread Mix. Store in a cool, dry place and use within 10 to 12
weeks.

Makes about 13 cups of mix.

VARIATION: Substitute 2 cups of brown sugar for granulated sugar.

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Title: Key Lime Pie (Diabetic)
Categories: Diabetic, Desserts, Pies
Yield: 1 servings

-Filling 1 9-inch graham cracker
1 Packet Knox Unflavored -crust
-Gelatin -Lime zest
3 tb Lime juice -Thin lime slices
1/2 c Boiling water 1 c Evaporated skim milk
9 1-gram packets Equal 1 ts Vanilla
-(aspartame) -Juice of 1 1/2 limes
-sugar substitute 2 dr Green food coloring

Sprinkle gelatin over lime juice and let it stand for i minute. Add
boiling water and sweetener to gelatin mixture and stir until gelatin
is dissolved. Refrigerate about 45 minutes or until slightly
thickened.
Combine milk and vanilla and freeze 30 minutes. Remove from
freezer and whip at high speed until stiff. Stir lime juice and food
coloring into whipped milk. (Save remaining 1/2 lime for garnish.)
Slowly blend gelatin mixture into whipped milk.
Spoon pie filling into crust. Chill until firm. Garnish with
lime zest and lime slices. Cut into 8 even portions and serve 1
portion per serving. Nutritive value per serving: 111 calories; 14
gm. cholesterol; 4 gm. protein; 5 gm. fat; 130 mg. sodium Food
Exchanges per serving: 1 bread, 1 fat Low-sodium diets: Use salt-free
crust

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Title: Soupe Savoyarde (Savoyard Cream Of Potato Soup)
Categories: Soups/, Stews
Yield: 4 Servings

5 c Chicken stock
4 lg Potatoes, peeled and sliced
2 1/2 c Milk
4 tb Butter
2/3 c Grated Gruyere cheese (or
-Parmesan)
Salt and pepper to taste
4 sl Bread, toasted

Pour chicken stock into a soup pot and bring it to a boil. Add the potatoes
and cook them, covered, over low to medium heat for 30 minutes. Blend the
soup in a blender and then pour it back into the soup pot. Add the milk,
butter, cheese, salt and pepper to taste. Mix well and continue cooking
until all the cheese is melted. Place a slice of toast at the center of
each soup plate. Pour the hot soup on top of the toast and serve
immediately.

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