VEGETABLE CONSOMME WITH MUSHROOM RAVIOLI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BROTH—–
1 lg Onion, halved and thinly
Sliced
9 oz Leek, well washed, white and
Tender green part sliced
3 Cloves Garlic, thinly sliced
1 tb Fresh Ginger, chopped
2 tb Olive Oil
8 oz Carrots, pared and thinly
Sliced
6 oz Parsnips, pared and thinly
Sliced
4 oz Turnip, pared and thinly
Sliced
13 1/3 oz Can Plum Tomatoes in Juice
1 t Salt
1/2 ts Leaf Marjoram, crumbled
8 c Water
—–MUSHROOM RAVIOLI—–
1/3 c Shallots, finely chopped
1 tb Olive Oil
8 oz Mushrooms, finely chopped
1/4 ts Salt
1/8 ts Pepper
2 tb Dry Port Wine
12 Wonton Wrappers
—–VEGETABLE GARNISH—–
2 Carrots, pared and finely
Diced
1 Parsnip, pared and finely
Diced
1 Leek, washed well and finely
Diced

Broth: Saute onion, leek, garlic and ginger in 1 tb
oil in a large saucepan over medium heat until
softened, about 10 minutes. Add remaining oil, carrot,
parsnip and turnip; cook 5 minutes. Add tomatoes with
juice, salt, marjoram and 8 cups water. Bring to a
boil. Lower heat; simmer, covered, 45 minutes. Strain
through a fine-meshed sieve, pushing on solids to
extract all liquid. Discard solids. Set aside.

Ravioli: Saute shallots in oil in skillet over
medium-low heat until softened, about 6 minutes. Add
mushrooms; cook 10 minutes until mushrooms are soft
and almost all liquid has evaporated. Stir in salt,
pepper and Port. Cook 5 minutes over high heat until
liquid has evaporated. Cool to room temperature.

Lay 12 wonton sheets on a dry work surface. Cut each
wonton in half lengthwise. Lay a scan teaspoonful of
mushroom mixture on top-half of each wonton half.
Dampen with water 4 sides of top half of wonton where
mushroom filling is; fold dry half over filling; press
down edges to seal. Repeat with remaining wonton
wrappers and filling.

Bring consomme to a boil in a large saucepan. Drop
ravioli in; cook 2 minutes. Drop in diced carrot,
parsnip and leek; cook 2 minutes. Serve.

Per serving: Calories: 157, Protein: 4g, Fat: 6g,
Carbohydrates: 25g, Sodium: 452mg, Cholesterol: 0mg.

Exchanges: 1 starch/bread, 2 vegetable, 1 fat.

Source: Unknown Typed by Katherine Smith Cyberealm BBS
Watertown NY 315-786-1120

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Asparagus Feta Canapes

Recipe By : The Junior League of Portland, Maine
Serving Size : 15 Preparation Time :1:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 slices thin white bread
4 ounces blue cheese
8 ounces cream cheese
1 egg
20 spears canned asparagus — drained
1/2 cup melted butter

Trim crusts from bread and flatten with a rolling pin. Blend cheeses and egg
to a workable consistency and spread evenly on each slice of bread. Place an
asparagus spear on each slice and roll up. Dip in melted butter to coat
thoroughly. Place on cookie sheet and freeze. When firmly frozen, slice into
bite size pieces. (If freezing for a future date, place bite size pieces in a
freezer bag – do not defrost to cook) Place on cookie sheet and bake at 400 F
for 20 min.

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Title: Maple Syrup
Categories: Diabetic, Low-fat/cal
Yield: 16 servings

1 ts Cornstarch 1 c Cold water
5 ts Sugar 2 ts Imitation maple flavoring
1/4 ts Salt

In a 2-cup glass measure, combine cornstarch, sugar, salt and cold
water. Microwave on 100% power (High) 2 to 3 minutes or until syrup
is clear and thickened, stirring every minute during cooking. Stir
in maple flavoring. Cool; refrigerate tightly covered. Makes 1 cup

1 tb serving – 4 calories 1 gram carbohydrate, 0 g protein, 0 g fat.

Source: Light Healthy Microwave Cooking by Janet Emal Elizabeth
Taylor, R.D. 1986 HP Books.

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DINNER CREPES WITH MUSHROOM AND WALNUT FILLIN

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–THE SAUCE—–
1 tb Vegetable oil, cold-pressed
1 tb Flour, pastry, whole wheat
1 c Soymilk, mild — hot
1 1/2 c Tomato Sauce (see recipe)
—–THE FILLING—–
2 ts Vegetable oil, cold-pressed
3/4 lb Mushrooms — coarsely chopped
2 Garlic cloves — crushed
1/4 ts Thyme
1/4 ts Basil
1/4 ts Salt
1/8 ts Pepper
3/4 c Walnuts — chopped
—–THE CREPES—–
3/4 c Flour, pastry, whole wheat
1/4 ts Salt
2 ts Vegetable oil, cold pressed
1 1/4 c Soymilk, mild

1. To prepare the sauce, heat 1 tablespoon oil in a
small saucepan, add the flour and whisk while cooking
for 1 minute. Remove from the heat and pour in the hot
soymilk all at once. Whisk briskly and return to the
heat. Bring to a boil,continuing to whisk, and cook
for 2 minutes mor or until the sauce has thickened. If
lumps appear during cooking, beat with an eggbeater
until smooth. Remove 1/4 cup of this white sauce and
reserve for use in the filling. Combine the rest of
the white sauce with the Tomato Sauce and reheat just
before serving.

2. To prepare the filling, heat 2 tablespoons of oil
in a large skillet and add the mushrooms, garlic,
thyme, basil, salt and pepper. Mix well, cover and
cook for 20 minutes. Remove the cover, add the walnuts
and cook a few minutes more to absorb the extra
liquid. Combine with the reserved white sauce.

3. Prepare the crepes last. Sift together the flour
and salt. Combine 2 tablespoons of oil and soymilk and
mix well. Pour the soymilk mixture into the flour and
mix well. If there are small lumps, beat with an egg
beater for 30 seconds, not more. Heat an 8-inch,
nonstick, coated skillet, or coat an uncoated sillet
with a thin film of lecithin. When a drop of water
sizzles on the skillet, the skillet is ready to cook
the crepes. Pour a couple of tablespoons of the batter
into the skillet, immediately tipping the skillet
around in all directions to coat the bottom
completely. Cook for about 1 minute or until the crepe
is golden brown. Loosen the edges of the crepe from
the skillet and turn over with a spatula. Cook for
another minute. Repeat until all the batter is used
up. Stack the crepes on a dish until ready to use.

4. Lay a row of filling down the center of each
crepe and roll up. Place them side by side in a
serving dish, cover with warm sauce and serve.

The High Road to Health by Lindsay Wagner and Ariane
Spade/MM by DEEANNE

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Title: Peach Soup
Categories: Soups, Desserts
Yield: 4 servings

5 Large peaches, sliced
4 c Water
2 tb Lemon juice
1/4 c Maple syrup
1 tb Arrowroot
1 c White wine
1/4 c Orange or peach liqueur
1 c Whipping cream
1/4 ts Nutmeg (opt)

Combine peaches, water and lemon juice in a sauce pan; simmer 15
minutes. Puree in blender with maple syrup and arrowroot. Add wine
and liqueur. Pour in half the cream; mix thoroughly; chill 1 hour.
Whip remaining cream and dollop on top of each serving. Add a
sprinkling of nutmeg if desired.

MMMMM

Title: Pilgrim Pumpkin Cookies
Categories: Polkadot, Lisa, Cookies, Vegetables, Autumn
Yield: 3 Dozen

1/3 c Crisco
1 1/3 c Sugar
2 Eggs, well beaten
1 c Canned pumpkin
1 ts Vanilla extract
2 ts Lemon juice
2 1/2 c Flour
4 ts Baking powder
1 ts Salt
1/4 ts Ginger
1/2 ts Allspice
1 ts Nutmeg
1 ts Cinnamon
Sugar cinnamon

Preheat oven to 400 degrees. Cream shortening and sugar thoroughly.
Add egg, pumpkin, and flavorings, mixing well. Sift together dry
ingredients and sift into creamed mixture. Mix well. Drop by large
teaspoonfuls on a greased baking sheet (or a sheet covered in
aluminum foil); these spread very little. Sprinkle equal amounts of
sugar and cinnamon, mixed together in a shaker, over cookies. Bake
about 15 minutes.

Source: Lisa Clarke, adapted from a recipe from “Savannah Sampler
Cookbook” by Margaret Wayt DeBolt

I made these last night. They’re chewy and great with a cup of
cinnamon tea, or a cup of hot chocolate with cinnamon sprinkled in it.

* The Polka Dot Palace – The BBS for Homemakers! 1-201-822-3627
* Posted by LISA on 09-12-95

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Summertime Main Dish Salad

Recipe By : , 6/97
Serving Size : 9 Preparation Time :0:00
Categories : Entree Low-Fat
Salads Summer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c ham, extra lean — cooked, cubed
1/3 c onion — chopped
2 cloves garlic — minced
1 tsp oregano — dried
1 tsp thyme — dried
1/4 tsp cayenne pepper
1/4 tsp pepper
1 tbsp oil
1/3 c cider vinegar
4 c rice, cooked
3 c cooked chicken — diced
2 celery ribs — thinly sliced
1/2 c green pepper — julienned
1/2 c sweet red pepper — julienned
2 ea green onion — sliced
2 cups cherry tomatoes

In a skillet over medium heat, saute the first seven ingredients in oil
until vegetables are tender. Remove from the heat; stir in vinegar.
Cool for 5 minutes.

In a bowl, toss rice, chicken, celery, peppers and onions. Stir in the
ham mixture. Cover and chill for at least 2 hours. Garnish with
tomatoes.

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CHEESE FONDUE-REC.FOODS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3 c mild cheddar cheese,
: shredded (you can also
: use sharp if you want)
1 c shredded swiss cheese
: 1/2 c beer (any kind will do)
: 1 ts minced garlic
: 1 ts dried mustard
: 1 ts Worchestershire sauce
: salt and pepper to taste

In a covered plastic bowl, mix cheeses and toss with a
small handful of flour to coat (this helps the cheese
to melt nicely without clumps). In a fondue pot (or
sauce pan if you don’t have one), bring the beer to
steaming, but not boiling.

Slowly mix in cheese, stirring constantly. If you
have too much cheese, and the sauce becomes too thick,
you may need to add a little more beer to thin it to
your taste. Add garlic, worc. sauce, mustard, and
salt and pepper. Mix very well.

Turn your fondue pot or saucepan to low and dip away!

Use this delicious cheese sauce to dip:
Bread Chunks (rye, french, italian, pumpernickel, or
any other kind)
Apple pieces (MacIntosh and Granny Smith work really
well)
Carrot slices
Cauliflower florets
Any other raw vegetable you can think of!

Be careful! As you near the bottom of the pot, the
cheese is VERY hot. Walt MM
Date: Thu, 12
Sep 96 20:22:10 +0000

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PASTA FAGIOLI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Italian
Beans Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Great Northern Beans (picked
-over)
1/3 lb Pinto Beans (also picked
-over)
5 qt Water
1 sm Can tomato paste
1 1/2 tb Salt
1 t Basil (a little more won’t
-hurt)
1 t Oregano (a little more won’t
-hurt)
2 1/2 tb Granulated garlic or 1 – 1
-1/2 tbsp. garlic powder
1 Stalk celery cut into 3
-pieces – discard later
1 c Olive oil (Bertoli works
-very well)
6 Carrots (grated)

(optional) 2/3 lb smoked picnic ham or 1 smoked ham
hock

Cook beans in water for 15 minutes (boil hard until
beans sink). Add in the rest of the ingredients. Keep
slowly rolling boil until beans are done. (Not too
soft). If soup is too thick add a little more water.
Cook 1/2 lb. of small shell macaroni (al dente). Drain
well, add to soup when serving. Soup should be 30%
macaroni – 70% soup. When serving add parmesan cheese,
pepper to taste.

FREEZES VERY WELL.

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Title: CHOCOLATE ZUCCHINI CAKE RECIPE
Categories: Chocolate, Cakes
Yield: 6 servings

1/2 c Soft oleo
1/2 c Oil
1 3/4 c Sugar
2 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
2 c Grated zucchini
2 Eggs
1 ts Vanilla
1/2 c Sour milk
4 tb Cocoa
1/2 ts Cinnamon
1/4 c Chocolate chips

Cream together the oleo, oil and sugar. Add eggs, vanilla, and sour milk.
Mix well. Add dry ingredients after sifting them together. Beat well. Add
zucchini last and mix evenly. Put in a 13 x 9 pan. Sprinkle with chocolate
chips. Bake at 350 for 35 min. or until done. This is GREAT topped with
cream cheese frosting.

Cream Cheese Frosting

1 pkg. (3 oz.) cream cheese–softened 4 Tbsp. butter–softened dash of salt
1 tsp. vanilla 2 1/2 c. sifted powdered sugar

Cream together the cream cheese and butter. Beat in vanilla and salt.
Gradually add powdered sugar. Blend well. Frost cake.

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