GARLIC-BROCCOLI SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Garlic Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Garlic clove
1 bn Broccoli
4 tb Butter, sweet
3 tb Flour
1 t Salt
1/2 ts Black pepper
2 c Milk
Half-and half — as needed
Hungarian sweet paprika

Drop unpeeled garlic cloves into boiling water for one
minute (30 seconds for small cloves); remove from
water, peel, and mince. Cut broccoli into buds and
stems, discarding woody portions. Cook in boiling
water until tender; remove and drain. Melt butter in
2-quart saucepan. When butter starts to bubble, add
garlic, stirring rapidly for a few seconds. Quickly
add flour, salt, and pepper. Stir constantly for one
minute. Add milk and broth, stirring briskly with a
wire whisk until sauce is thickened. In a blender or
food processor, puree broccoli with a little sauce,
adding remaining sauce until all of broccoli is
blended. Correct seasonings to taste and thin with
half-and- half to the desired consistency. Serve
sprinkled with Hungarian sweet paprika.

NOTE: This rich and creamy soup has excellent
garlic flavor. It is better the second day and may be
served cold as well as hot. Add a little half-and-half
the next day just before serving.

[ The Garlic Lovers’ Cookbook, Vol II; Celestial
Arts; 1985 ]

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KASHA MUSHROOM KNISHES

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers Jewish
Snacks Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Frozen puff pastry sheets
— 17 1/4 oz
1 c Onions, diced
1 tb Safflower oil
3 c Mushrooms, coarsely chopped
1/2 c Liquid egg substitute
1 c Kasha
2 c Vegetable broth
Salt pepper
1 t Water
1 tb Poppy seeds

Thaw pastry sheets according to package directions.
Saute onions in oil in a large skillet until lightly browned. Add
mushrooms cook until mushrooms are lightly browned. Set aside.
Place egg substitute in a bowl toss the kasha in it. Place tossed
kasha in a large skillet with a tightly fitting cover. Over high
heat, flatten, stir chop the kasha with a fork until the grains
separate. Remove from heat.
Bring broth to a boil. Slowly pour broth over the kasha, cover
skillet, cook over low heat until the liquid is all absorbed, about
10 minutes. Remove from heat.
Stir in onion-mushroom mixture, salt pepper. Cool to room
temperature. Preheat oven to 350F oil a cookie sheet.
On a lightly floured board, roll one pastry sheet into a 11″ X 14″
rectangle. Cut into 3″ circles place 2 ts filling in the centre of
each circle. Pull edges up around the filling, completely enclosing
it. Pinch dough together to form a tight package. Turn packages
over place seam side down on a cookie sheet.
Beat remaining egg substitute with water to make an “egg wash”. Brush
each knish with this wash sprinkle with poppy seeds. Repeat with
remaining sheets of dough.
Bake until golden brown, about 30 minutes. Serve warm or at room
temperature.

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Title: Meat Loaf
Categories: Diabetic, Main dish, Meats, Crockpot
Yield: 6 servings

1/4 c (1 md) egg; 2 tb Green pepper; chopped
finely
2 c Ground round; 1 ts Salt
3 sl Bread; cubed fine; 1/2 ts Dry Mustard;
1/4 c Catup; 1 tb Prepared horseradish; if
1/3 c Onion; chopped finely -desired

Preheat oven to 400F. Mix all ingredients well. Form into a loaf.
Place in foil-lined baking pan and bake until down.
Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE + 3 MEAT
EXCHANGES +

Source Recipes for Diabetics by Billie Little and Penny L. Thorup

MMMMM

Title: Hauntingly Good Popcorn
Categories: Snacks, Popcorn, Holidays
Yield: 1 servings

6 c Popped popcorn *
1/2 c Dried apple slices; cut
1/2 c Dried cranberries
1/4 c Raisins
1/4 c Walnuts; chopped
1 tb Brown sugar
1 ts Pumpkin pie spice
1/4 ts Ground cinnamon

* can use 1 bag of microwave popcorn. Do not use lite or air popped
popcorn as seasonings will not stick to it. In large bowl, toss
together popcorn, dried applies, dried cranberries, raisins and
walnuts. In small bowl combine brown sugar, pumpkin spice and
cinnamon. Add to popcorn mixture and toss until popcorn is coated!!

MMMMM

Invented by my wife from a numerous series of recipes.

Non-vegan FF Pseudo-quiche

Crust: 2 cups cooked brown rice
1/3 cup nonfat cottage cheese
2 egg whites
2 tbsp ff grated Parmesan

Mix all the ingredients together and spread evenly in a nine-inch glass
pie plate to make a crust. Bake in 375o F oven for 15 minutes, until
lightly browned.

Filling:2 small carrots, grated
1 medium onion, sliced and separated into rings
1/2 cup grated nf cheddar cheese
1 four-ounce carton Eggbeater
2 tbsp. ff grated Parmesan
pepper, oregano, garlic powder

Nuke grated carrots in a little water on HI 2-3 min. Nuke onions in a
litle water on HI for 2 min. Drain vegetables (save water for future
rice cooking). Sprinkle cheese onto bottom of rice crust. Layer onion
slices on top of cheese. Mix Eggbeaters, Parmesan, carrot, and
flavorings and pour into crust. Bake in the microwave on 60% power for
15 min, rotating every 5 minutes or so, until set.

Insalada di Cavolfiore (Cauliflower Salad)

Recipe By : The Little Dishes of Italy: Antipasti
Serving Size : 6 Preparation Time :0:00
Categories : Antipasto Salads
Vegetable Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head cauliflower
1 tablespoon salt
1/2 lemon — juice of
For the dressing:
12 black olives — pit slice thin
1 tablespoon capers — drained
1 teaspoon fresh thyme leaves — or 1/2 tsp. dried
1/4 cup olive oil — or to taste
3 tablespoons lemon juice
salt
freshly milled black pepper

Pour enough water into a saucepan to cover the cauliflower generously
and bring to a oil. Meanwhile, trim the stalks off the cauliflower and
cut off the hard base and discard. Cut the cauliflower into quarters
lengthwise. Add the cauliflower to the boiling water, along with the
salt and lemon juice (the lemon juice will help the cauliflower to
retain its color). Cover, return to a boil, and continue to cook until
the cauliflower is tender but not mushy, five to seven minutes. Take
care, as cauliflower goes from undercooked to overcooked very quickly.

Meanwhile in a small bowl combine all the dressing ingredients,
including salt and pepper to taste. Whisk to blend.

When the cauliflower is cooked, drain, immediately plunge it into cold
water to stop further cooking, and drain again. Allow to cool, then
break up into quite small florets so that the cauliflower will combine
easily with the dressing, and place in a salad bowl. (If the florets are
too large, the olives arid capers will fall to the bottom of the salad
bowl.) Pour the dressing over the top, toss well, and serve

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NOTES : This zesty salad of cauliflower is typical of the south of
Italy. The tartness of the olives, capers, and lemon play off against
the earthiness of the cauliflower.

Variation: Add 10 anchovy fillets in olive oil, drained and
coarsely chopped, to the dressing.

“The Little Dishes of Italy: Antipasti” by Julia Della Croce c 1993

COOKIES AND CREAM CHEESECAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cup Cream-filled Cookies *
6 tablespoon Margarine — Softened
1 package Unflavored Gelatin
1/4 cup Cold Water
8 ounce Cream Cheese Softened
1/2 cup Sugar
3/4 cup Milk
1 cup Whipping Cream — Whipped
1 1/4 cup Creme-filled Cookies **

* The cookies (24) should be chocolate cream filled cookies and be to as fine
as can be done.

** These cookies should be chocolate cream filled cookies and should be
coarsely chopped.

Combine cookie crumbs and margarine; press onto bottom of 9-inch springform
pan. Soften gelatin in water; stir over low heat until dissolved. Combine
cream cheese and sugar, mixing at medium speed on an electric mixer until well
blended Gradually add gelatin mixture and milk, mixing until well blended.
Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1
1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top
with cookies and reserved cream cheese mixture. Chill until firm.

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FIGGY THAI CHICKEN SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Salads
Poultry Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Lime juice
1/4 c Honey
3 ts Low-sodium soy sauce
1/4 ts Red chile flakes
2 ts Ginger root
— (very finely minced)
2 c Cooked chicken, shredded
1 c California dried figs
— sliced crosswise
2 Green onions, thinly sliced
1/4 c Mint, chopped
1/2 Cantaloupe — pared
— and cut into 1/2″ cubes
1 Red bell pepper
— cut into 1/2″ cubes
1/2 Cucumber — peeled, seeded,
— and cut into 1/2″ cubes
10 Iceberg lettuce leaves
1/4 c Roasted peanuts (optional)
— (coarsely chopped)
—–GARNISH—–
Mint sprig (optional)

In small bowl, combine first five ingredients. Place chicken in medium
bowl, and toss with figs, green onions and chopped mint. Pour marinade
over chicken mixture with cantaloupe, bell pepper and cucumber. Arrange
lettuce on a chilled platter. Mound chicken salad attractively in center.
Sprinkle with peanuts and garnish with mint as desired.

Each serving contains approximately:
Calories 250, Fat 2.88 g, Dietary Fiber 7.16 g, Carbohydrates 43 g,
Protein 17.2 g, Sodium 228 mg, Cholesterol 39.3 mg

Calories from protein: 26%
Calories from carbohydrates: 64%
Calories from fat: 10%

Source: Low-fat Recipes Featuring California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Title: Pyrizhky (Baked Turnovers)
Categories: Desserts, Christmas, Russian
Servings: 10

2 1/2 c Unbleached All-Purpose Flour
1/4 lb Butter; 1 Stick
1/2 c Sour Cream
3 lg Egg Yolks
1/2 ts Salt
1 lg Egg White; Beaten With A
-Little Water For Glazing
1/2 c Coarse Sugar Crystals;
-(Optional)

Combine the flour and cold butter in a processor or cut the butter with a
pastry cutter into coarse crumbs. Add the egg yolks, salt, and cream and
process or knead lightly until the dough forms a ball. Cut in half,
wrapping each have in plastic wrap, refigerate for at least 2 hours or
overnight. Roll out half the dough on a lightly floured work surface, to
about 1/4-inch thickness. Cut into rounds with a 3-inch cutter or wine
glass. Place a spoonful of the filling on one side of each round, fold
the top over, brush with a little of the egg glaze and seal with a fork or
pastry cutter for a fancy edge. Place each turnover on a lightly greased
or non-stick baking sheet and brush with the glaze then sprinkle with the
sugar crystals. Bake in a preheated 375 Degree F. oven for about 20
minutes. Cool on wire racks.

NOTE:

This is a short dough so a non-stick baking sheet would be the best. If
it is not available, brush as little grease on the sheet as possible using
a pastry brush or new paint brush.

MMMMM

CREAM SAUCE FOR GAME HENS – GREAT CHEFS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Drippings, from game
— hens as they are
— broiled
1/4 c Wine, white
1 t Shallots, minced
1 t Garlic, minced
1 t Onions, green, minced
1/4 c Cream
4 tb Butter

Reduce the drippings from the hens for 5 minutes
over high heat. After five minutes, discard any fat
that’s in the pan and add wine to deglaze. Scrape up
any little bits adhering to the pan. Reduce for a
minute or two.

Add cream, shallots, garlic, and green onion.
Cook for two minutes more then remove the pan from the
heat.

Off the heat, swirl in butter to finish the sauce.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Gunter Preuss, Versailles Restaurant,
New Orleans

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