Title: Gazpacho De Los Angeles
Categories: Soups, California
Yield: 6 servings

46 oz Canned tomato juice
1 Green bell pepper; minced
1 sm Onion; minced
1 Cucumber; peeled minced
2 Canned green chiles; minced
1 tb Worcestershire sauce
1 ts Seasoning blend
1/2 ts Minced garlic
1 tb Olive oil
1 tb Chopped chives
2 dr Hot pepper sauce
MSG (optional)
Salt, white pepper
Lemon wedges

Combine tomato juice, green pepper, onion, cucumber, chiles,
Worcestershire, seasoning blend, garlic, olive oil, chives and hot
pepper sauce. Season to taste with MSG, salt and white pepper. Chill
thoroughly. Serve with lemon wedges.

Note: For smooth gazpacho served with vegetable garnishes, blend
tomato mixture in blender container until smooth. Serve with
additional diced cucumber, green pepper and croutons on side.

Makes 6 to 8 servings

Created by: Velvet Turtle, Los Angeles

(C) 1992 The Los Angeles Times

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Title: ORIENTAL SHRIMP SALAD
Categories: Shrimp, Seafood, Salads, Bubba gump
Yield: 4 servings

4 1/2 c Water
1 1/2 lb Unpeeled medium-size fresh
– shrimp
1 c Fresh bean sprouts
1 cn Sliced water chestnuts,
– drained (8-oz.)
1/4 c Green onions
1/4 c Chopped celery
3/4 c Mayonnaise or salad dressing
1 tb Lemon juice
1 tb Soy sauce
1/4 ts Ground ginger
1 c Chow mein noodles, divided
Lettuce leaves

Bring water to a boil; add shrimp, and cook 3 to 5
minutes or until shrimp turn pink. Drain well; rinse
with cold water. Chill. Peel, devein, and chop shrimp.

Combine shrimp, bean sprouts, water chestnuts, green
onions, and celery in a bowl. Combine mayonnaise and
next 3 ingredients; stir well. Add mayonnaise mixture
to shrimp mixture, tossing gently. Cover and chill.

Just before serving, stir in 3/4 cup noodles. Spoon
onto individual lettuce-lined plates, and sprinkle
with remaining 1/4 cup noodles.

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Title: Hearty Beef Vegetable Soup with Noodles
Categories: Soups/stews, Vegetables, Ground beef, Beef, Pasta
Yield: 6 servings

1 lb Medium Ground Beef 1 1/2 tb Extra Virgin Olive Oil
1 cn 14 oz, Italian Tomato Sauce 1 tb Oregano
8 c Water 1 tb Mexican Chili Powder
2 ea Onions, chopped 1 tb Freshly Ground Pepper
1 lb Frozen Corn, Peas, Carrots 2 ts Red Cayenne Pepper
6 oz Egg Noodles 2 ts Salt

Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized
onions (chopped), 1 pound of mixed frozen vegetables into a pot. Add the
seasoning and olive oil, heat on high for 30 minutes. Brown the beef in a
frying pan, transfer the beef to the soup mixture using a slotted spoon to
leave the fat in the frying pan. Turn the heat to medium, heat for 10
minutes. Add the egg noodles, turn the heat to low and heat another 20
minutes. Taste and adjust seasoning. Serve with grated Parmesan cheese.

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WORLD’S BEST BEAN SOUP MIX

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Navy beans
1 lb Great northern beans
1 lb Pinto beans
1 lb Red beans
1 lb Dried soybeans
1 lb Yellow split peas
1 lb Green split peas
1 lb Black eyed peas
1 lb Dried lentils
1 lb Dried limas — Large
1 lb Dried baby limas
1 lb Barley, pearled

Combine all the ingredients in a large pan or bowl.
Measure out 2-cup gift packages and store in airtight
containers.

Recipe By : Diane Phillips, The Perfect Mix

From:

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Title: Topig (Lenten Chick Pea Kofta)
Categories: Armenian, Vegetarian
Yield: 8 servings

Karen Mintzias
2 c Chick peas
6 c -Cold water
2 sm Potatoes; boiled in jackets
1 1/2 ts Salt
Freshly ground white pepper

MMMMM————————–FILLING——————————-
3 lg Onions; halved sliced
2 tb -Water
1/4 ts Ground allspice
1/2 ts Ground cumin
1/3 c Pine nuts
1/3 c Currants
3/4 c Tahina
Salt
Freshly ground black pepper

MMMMM——————–TO FINISH AND SERVE————————-
-Boiling, salted water
Olive oil
Ground cinnamon or paprika
Lemon wedges
Parsley sprigs

Serves: 8-12 Cooking time: 35 minutes

Soak chick peas in the cold water for 24 hours, in a cool place if
weather is warm. Remove the skins by taking a handful at a time and
rubbing with the palms of both hands so that the chick peas actually
rub against one another. Drop back into bowl and take up another
lot. Skim off the floating skins as they accumulate. (Dang, why not
just leave the skins ON, this sounds like too much trouble! -KM)
Drain well.

Pass the skinned chick peas through food grinder twice, using fine
screen. Alternatively, place in food processor container in 2 lots
and process to a paste (NOW you’re talking! -KM)

Peel skin from boiled potatoes and mash finely with a fork. Combine
with ground chick peas, add salt and a good grinding of white pepper.
Blend thoroughly and keep aside.

Put sliced onions in a pan with the water, cover and steam over
medium heat for 10 minutes, then remove cover and leave until
moisture evaporates. Turn into a bowl and cool.

Add allspice, cumin, pine nuts, and currants to the onion. Blend
well, then mix in tahina, and salt and pepper to taste.

Take 4 pieces of unbleached calico or similar cloth, each about 50 cm
(20 inches) square and scald in boiling water. Cool a little, then
wring out well.

Open out a square of cloth on work surface and put a quarter of the
chick pea paste in the centre. Spread evenly with a spatula to a 20
cm (8 inch) square and place a quarter of the filling in the centre,
spreading it a little.

Bring each corner of the paste over the filling by lifting up corners
of cloth. Paste should enclose filling in envelope fashion. Smooth
joins to seal well.

Make a single tie with each pair of diagonally opposite corners of
cloth, then tie a second time. Complete another 3 topigs in the same
way.

Half fill a large pot with water, bring to the boil and add about 1
tablespoon salt. When briskly boiling, lower prepared topigs into pot
and return to the boil. Cover and boil steadily for 12-15 minutes or
until topigs float and feel firm to the touch.

Lift out immediately and place on a tray, draining off water in tray.

Untie and invert topigs onto platter. Leave until cool.

When ready to serve, pour a little olive oil over each topig and dust
lightly with cinnamon or paprika. Garnish platter with lemon wedges
and parsley. To serve, cut each topig in half, then slice in thick
pieces. Olive oil and lemon juice are added to individual taste.

NOTE: Ready-skinned chick peas are available at some Armenian and
Greek food stores. These look like split peas, but are larger and
nut coloured.

Source: The Complete Middle East Cookbook, by Tess Mallos Typos and
smart remarks by: Karen Mintzias

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Title: Carrots in Orange-Basil Butter
Categories: Diabetic, Vegetables, Herb/spice
Yield: 2 servings

2 Med. Carrots * 1 tb Margarine; (YES! YES!)
1 T Water 1/8 ts Finely Shredded Orange Peel
1 T Butter;(NO! NO!) 1 pn Pinch Dried Basil, Crushed
-=OR=- Snipped Parsley (Opt.)

* Carrots should be cut into julienne strips.

Place carrot strips in a 1-quart casserole. Sprinkle with water.
Micro-cook, covered, on 100% power for 2 to 3 minutes or just till
carrot strips are crisp-tender. Let stand, covered, while preparing
butter mixture. For butter mixture, in a custard cup combine butter
or margarine, orange peel, and basil. Micro-cook, uncovered, on 100%
power about 30 seconds or till butter or margarine is melted. Drain
Carrots. Drizzle butter mixture over carrot strips. Garnish with
snipped parsley, if desired.
Food Exchnage per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
(Again I would make this work for me…..Since the diabetic is in
large part is veggies! Veggies!. Just to have a varity of way fixing
veggies will help me to follow the diet.)

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Title: Spiced Almond Meringues
Categories: Cookies
Yield: 18 servings

1 tb Butter
1 Egg white
1 pn Cream of tartar
1 ts Ground cinnamon
1/4 c Sugar
3/4 c Almonds; ground

Recipe by: Jo Anne Merrill
Preparation Time: 0:15
1. Grind almonds or buy already ground.
2. Grease a cookie sheet generously with 1 tablespoon butter or solid
margarine.
3. Heat oven to 350 degrees.
4. Combine in a mixing bowl the egg white and a pinch of cream of
tartar; beat until foamy.
5. Combine sugar and cinnamon. Gradually add to egg white, beating
until stiff peaks form. Fold in the ground almonds.
6. Drop by LEVEL tablespoons 2 inches apart on cookie sheet. Cookies
spread during baking so don’t place too close together.
7. Bake 10 minutes or until cookies are a pale beige color.

Yield: About 18 cookies.

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Pasta with Avocado Pesto

Recipe By : Vegetarian Times (July 94)
Serving Size : 1 Preparation Time :0:00
Categories : Main courses, vegetarian* Pasta*
Quick dishes* Side dishes, starches *

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces pasta — per VT: angel hair
avocados – 2 large or 3 small
3 cloves garlic — chopped
3 tablespoons lemon juice
2 1/2 ounces cilantro — about 1c packed
1/3 cup grated Parmesan cheese

Cook pasta according to package directions until al dente.

Meanwhile, prepare pesto by combining avocados, garlic, lemon juice, and
cilantro in food processor.
Process until smooth, about 1 minute.

Drain pasta and transfer to a large serving bowl.
Pour pesto over pasta; toss well.
Sprinkle with Parmesan before serving.

Makes 8 servings.

Cal 152 / Prot 4g / Fat 8g / Carb 16g / Chol .7mg / Sod 3gmg / Fiber 3g

Note: We had this as main course (for 2) over tagliatelle.
Served rest of sauce over fusilli as side dish (for 4).

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Fresh Morels With Apples And Butter Noodles

Recipe By : Cooking Live Show #CL8864
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons butter
1 pound fresh morels — sliced if large
1/2 cup minced shallots
3 granny smith apples — cored and
— julienned with
— skin attached
1 chipolte pepper — dry, minced
1 tablespoon flour
1/4 cup calvados
1/2 cup vegetable stock
1/2 pound fresh pencil asparagus tips
1/2 pound cooked lancaster butter noodles
1 teaspoon cracked black pepper corns
salt to taste
1/2 cup watercress or baby mustard greens

In a hot pan clarify butter, add mushrooms and saute 2 minutes. Add
shallots saute for 2 minutes. Add apples, chipotle and flour, saute 2
minutes. Add calvados and flambe. Add stock and bring to a boil. Add
asparagus, stir, add pasta, cook 3 minutes. Add black peppercorns, and
salt, toss. Serve garnished with greens.

Yield: 4 servings

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BYE BYE BUTTER STUFFING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Swanson Chicken broth — 14oz
ds Pepper
1 Stalk celery — chopped
1 sm Onion — coarsely chopped
4 c Pepperidge Farm Herb Season
. Stuffing

In a medium saucepan mix the broth, pepper, celery and
onion. Over high heat, heat to a boil. Reduce heat
to low. Cover and cook 5 minutes or until the
vegetables are tender.

Add the dry stuffing. Mix lightly.

** American Health — November 1995 **

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