Yellow Squash Soup

Recipe By : American Heart Association Cookbook, copyright 1984
Serving Size : 1 Preparation Time :0:00
Categories : Squash – Summer*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium yellow summer squash — sliced
2 medium onions — sliced
2 cans chicken broth
black pepper — to taste
1/4 cup yogurt

makes about 1 1/2 quarts

Cook squash and onions in chicken broth for 15 minutes, or until vegetables are
soft. Add pepper and yogurt. Puree soup in blender, serve. Can be served ho
t or cold. Additional yogurt and pepper may be added to taste.

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Oriental Flavored Cucumber Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 English cucumber
1 tablespoon Soy sauce
1/2 teaspoon Oriental sesame oil
1/2 teaspoon Sugar
1 Small clove garlic — minced
1 tablespoon Rice vinegar
1 tablespoon Vegetaqble oil
1/2 teaspoon Salt
1/4 teaspoon Hot chinese chili paste

Trim ends off cucumber and cut into 1 inch chunks.

Combine rice vinegar with soya sauce, vegetable oil, sesame oil, salt, sugar,
hot chili paste and garlic.

Mix dressing with cucumbers and serve at room temperature.

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Title: LOOO (BASIC SAUCE)
Categories: Chinese, Condiment
Yield: 1 servings

1 c Dark soy sauce
1 c Thin soy sauce
1 c Sugar
2 c Water
3 Dried chili peppers 2 sl
– ginger root
2 tb Five whole flowerets, star
– anise
1/2 c Peanut oil
2 Cloves garlic, split

Add all ingredients to saucepan and boil 15 minutes.
Refrigerate sauce.

Simmer foods in this sauce, as the foods absorb the
salty taste, you may need to add more soy sauce to
compensate.

Do not use fish in this sauce if you want to keep it
long.

Basic Sauce is used over and over again to slow-simmer
a number of foods. It imparts its own flavor to what
is cooked, and grows more savory with the cooking of
different foods.

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LEMON MERINGUE PIE (KINGSFORD)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c KINGSFORD’S Corn Starch
1/2 c Sugar
1/4 ts Salt
1 1/2 c Water
3 Egg yolks
2 tb Margarine
1 1/2 ts Grated lemon rind
1/3 c Lemon juice
—–MERINGUE—–
3 Egg whites
6 tb Sugar

Mix 1/4 cup KINGSFORD’S Corn Starch, 1/2 cup sugar and
1/4 teaspoon salt in double boiler top. Slowly stir
in 1-1/2 cups water. Cook over boiling water, stirring
constantly, until thick enough to mound slightly when
dropped from spoon. Cover; cook 10 minutes, stirring
occasionally. Beat 3 egg yolks and 1/2 cup sugar.
Blend a little hot mixture into egg yolks, then stir
all into remaining hot mixture. Cook 2 minutes,
stirring constantly. Remove from boiling water.
Gently stir in 2 tablespoons Mazola Margarine, 1-1/2
teaspoons grated lemon rind and 1/3 cup lemon juice.
Cool to room temperature. Turn into baked 9-inch
pastry shell. Beat 3 egg whites until foamy. Add 6
tablespoons sugar, 1 tablespoon at a time, beating
well after each addition. Continue beating until
stiff peaks form when beater is raised. Spread some
meringue around edge of filling first touching crust
all around; then fill in center. Bake in 350-degree F.
oven 15 to 20 minutes or until meringue is lightly
browned.

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Title: Kung Pao Pork
Categories: Chinese, Pork/ham
Yield: 6 Servings

1 T Sugar
3 T Water
3 T Low-sodium soy sauce
2 T Dry sherry
1 T White vinegar
1 t Cornstarch
1 1/2 t Dark sesame oil
1/4 t Salt
1 lb Pork tenderloin
1 T Cornstarch
1 T Low-sodium soy sauce
1 T Vegetable oil, divided
8 Dried whole red chiles
2 c Coarsely chpped green bell
–pepper
3/4 c Vertically sliced onion
1 t Minced, peeled gingerroot
1/2 c Unsalted dry roasted peanuts
6 c Hot cooked rice

Combine first 8 ingredients in a small bowl; stir until well-blended.
Set aside.

Trim fat off pork. Cut pork into 1-inch cubes. Combine pork, 1 T
cornstarch, and 1 T soy sauce in a bowl; stir well. Cover and
marinate in refrigerator 15 minutes.

Heat 1 teaspoon vegetable oil in a wok or large nonstick skillet over
high heat. Add chiles; stir-fry 1 minute or until blackened. Remove
from pan with a slotted spoon; set aside. Add remaining oil and pork
mixture to pan; stir-fry 2 minutes. Add bell pepper, onion, and
gingerroot; stir-fry 1 minute or until vegetables are crisp-tender.
Add sherry mixture; stir-fry 1 minute or until thick and bubbly.
Remove from heat; stir in chiles and peanuts. Serve over rice.

MMMMM

Apricot bagel

Recipe By : The Best Bagels are made at home Dona Z. Meilach
Serving Size : 15 Preparation Time :0:00
Categories : Bagels Machine
Yeast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water
2 teaspoons orange extract — optional
1 tablespoon olive oil
2 tablespoons malt powder — or honey / sugar
1 teaspoon salt
3 1/3 cups bread flour
1 tablespoon wheat gluten — optional
2 teaspoons yeast
3/4 cup dried apricots — diced

Place ingredients in the bread machine in the order listed. Use the dough
setting. Add the apricots 5 minutes before the end of the kneading phase or
work
into the dough before shaping. If you don’t have a dough setting stop the
machine after the rises.

Prepare the baking sheets or use nonstick sheets.
Remove dough from the machine, punch it down, and roll it out into a rectangle
about 14 x 18. Divide into equal pieces and shape into bagel form or use a
cutter. Place the bagels on the sheets and let them rise again. I put them in
the oven to provide a draft free location.

This rise can be anywhere from 20 minutes to 4 hours depending on what else is
going on in your life.

Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt
syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling.

Preheat the oven to 400.

Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a
time so they don’t crowd. Simmer each side for a minute and return to the
baking sheet.

Add glazes or toppings as desired.

Bake just below the middle of a preheated 400 degree oven. The book calls for
20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for
the second.

These are best eaten while they are still warm. They can be frozen – you may
want to slice them first so you can defost them in the toaster.

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Serving Ideas : for peach bagels sub dried peaches for the apricots

NOTES : I use orange oil instead of the orange extract.
These are really excellent.

Patriotic Mold

Recipe By : Best Recipes
Serving Size : 14 Preparation Time :0:15
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Red Layer—-
3 ozs strawberry gelatin powder
1 1/3 c water — boiling
10 ozs frozen strawberries — thawed
—-White Layer—-
3 ozs lemon gelatin powder
1 c water — boiling
2 c low-fat vanilla ice cream
—-Blue Layer—-
3 ozs lemon gelatin powder
1/4 c granulated sugar
1 c water — boiling
1/2 c cold water
1 1/2 c frozen blueberries — thawed

To prepare red layer, dissolve strawberry gelatin in 1 1/3 cups boiling
water. Add strawberries. Stir gently until fruit thaws and separates. Chill
until thickened. Pour into a 9-cup Bundt® pan. Chill until set, but not
firm. To prepare white layer, dissolve 1 package lemon gelatin in 1 cup
boiling water. Blend in ice cream, beating until smooth. Chill until
thickened. Spoon over strawberry mixture in pan. Chill until set, but not
firm. Meanwhile, to prepare blue layer, dissolve remaining lemon gelatin
and sugar in 1 cup boiling water. Add cold water. Chill until thickened.
Stir in blueberries and spoon over lemon ice cream mixture. Chill until
firm, or overnight. Unmold and serve.

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Per serving: 133 Calories; 1g Fat (5% calories from fat); 3g Protein; 31g
Carbohydrate; 1mg Cholesterol; 104mg Sodium

—
Anita A. Matejka

Texas, USA

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!

MMMMM

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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