Title: KIWI LIME MARMALADE
Categories: Condiments, Preserves
Yield: 1 servings

4 Kiwis; peeled and trimmed
Zest of 1 lime, slivered
3/4 c Sugar
2 tb Fresh lime juice

1. Quarter the kiwis lengthwise, and then cut them crosswise into
1/2-inch cubes. 2. Combine the kiwis with all the remaining
ingredients in a deep 2-1/2-quart microwave-safe casserole, and stir
well. 3. Cook, uncovered, at full power (650 to 750 watts) for 5
minutes. Stir, return to the microwave, and cook until thick, another
6 minutes. 4. Allow the marmalade to cool to room temperature; then
cover tightly and refrigerate. It will keep for 1 week in the
refrigerator. Makes 1 cup. Source: The New Basics Cookbook

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Title: WONTON SOUP #1
Categories: Chinese, Soups
Yield: 4 servings

2 oz Cooked ground pork
1/4 c Chopped scallions (green
-onions)
2 ts Teriyaki sauce
1/2 ts Cornstarch
1/4 ts Ground ginger
20 Wonton wrappers (3 x 3-inch
-squares)
SOUP:
2 3/4 qt Water, divided
3 Pkt instant chicken broth
-and seasoning mix
1 c Shredded spinach
1/4 c Thinly sliced mushrooms

WONTONS: In small bowl combine pork, scallions,
teriyaki sauce, cornstarch and ginger, mixing well.
Spoon an equal amount of pork mixture (about 1/2
teaspoon) onto center of each wonton wrapper; moisten
edges of wrappers with water and fold wrappers in
half, triangle-fashion, enclosing filling and forming
20 wontons. Press edges together to seal; bring base
corners of each triangle together, overlapping
corners, and press to seal. Cover and refrigerate
until ready to use.

SOUP: In 3-quart saucepan bring 2 quarts water to a
boil. Add wontons and, when wontons rise to surface,
cook for 1 minute longer. Using slotted spoon, remove
wontons to plate and set aside. Discard cooking
liquid.

In 1-quart saucepan bring remaining 3 cups water to a
boil; add broth mix and stir to dissolve. Add spinach
and mushrooms and cook for 1 minute; add wontons and
cook until heated through.

Makes 4 servings; about 3/4 cup soup and 5 wontons
each.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by
Fred Peters.

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Rice Poblano Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Poblano peppers — roasted
peeled and seeded
1 medium Onion — coarsely chopped
1 Garlic clove
7 cups Chicken stock — divided
1 tablespoon Vegetable oil
1 cup Uncooked rice*
1 teaspoon Salt
2 cups Cooked shredded chicken
1 cup Heavy cream
8 ounces Monterey Jack cheese — cubed

Combine peppers, onion and garlic with 1/2 cup chicken stock in blender;
process until smooth. Heat oil in 4-quart Dutch oven over medium-high heat
until hot. Pour poblano mixture into hot oil and cook sauce for 5 minutes,
stirring constantly. Add remaining chicken stock, rice, and salt. Bring to a
boil. Reduce heat and simmer 15 to 20 minutes or until rice is tender. Add
chicken and cream; heat thoroughly. Place heaping tablespoon cubed cheese in
bottom of each bowl. Ladle soup over cheese and serve immediately.

*Recipe based on regular-milled long grain white rice. If using other types
of rice refer to rice cooking chart.

Source: Viva Arroz! Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

BACKPACKER BARS

Recipe By : DESSERT SHOW #DS3002
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 1/2 cups brown sugar
1 cup quick cooking oats
1 cup whole wheat flour
1 cup white flour
1/2 cup wheat germ
4 teaspoons grated orange peel
4 eggs — lightly beaten
2 cups whole almonds
1 cup chocolate chips
1/2 cup chopped dates
1/2 cup chopped dried apricots
1/2 cup shredded coconut

Preheat oven to 350. Cream butter with 1 cup brown sugar. Stir in oats,
wheat flour, white flour,
wheat germ, and orange peel. Press mixture into bottom of an ungreased 9
x13-inch baking pan.
Combine eggs, almonds, chocolate chips, dates, apricots, coconut and
remaining 1/2 cup. brown
sugar. Mix gently, but thoroughly. Pour over butter mixture. Spread evenly.
Bake 30-35 minutes
and cool before cutting into bars.

– – – – – – – – – – – – – – – – – –

Title: SEASON’S BEST THUMBPRINT COOKIES
Categories: Cookies, Holiday
Yield: 36 servings

1/2 c Butter or margarine
– softened
2/3 c Sugar
1 Egg
1 ts Vanilla extract
1 c All-purpose flour
1/3 c HERSHEY’S Cocoa
1/4 ts Salt
2 tb Milk
1 c Chopped walnuts
Your choice of FILLING
-(recipes follow)
1 c Cherry pie filling
– chilled

In large mixer bowl beat butter, sugar, egg and vanilla until light and
fluffy. Stir together flour, cocoa and salt; blend into butter mixture.
Add milk; beat until well blended. Stir in walnuts. Refrigerate dough at
least 1 hour or until firm enough to handle. Heat oven to 350 F. Lightly
grease cookie sheet. Shape dough into 1-inch balls; place on prepared
cookie sheet. Press thumb into center of each cookie. Bake 10 to 12
minutes or until set. Remove from cookie sheet to wire rack; cool. To
serve, place about 1/2 teaspoonful filling in thumbprint; top with about
1 teaspoonful pie filling. Store cookies in refrigerator. About 3 dozen
cookies.

VANILLA FILLING: In small bowl, combine 3/4 cup powdered sugar, 1
tablespoon plus 1 teaspoon softened butter or margarine, 2 to 3
teaspoons milk and 1/2 teaspoon vanilla extract; beat until smooth.

CHOCOLATE CREAM FILLING: In small mixer bowl, beat 1 package (3 oz.)
cream cheese, softened and 1/2 cup powdered sugar until well blended.
Add 2 tablespoons HERSHEY’S Cocoa and 1/4 teaspoon vanilla extract; beat
until smooth.
Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Title: Vegetable Gumbo
Categories: Original, Vegan, Diabetic
Yield: 6 servings

1 Onion, chopped
1/2 Green pepper, diced
2 Ribs Celery, diced
1 Garlic clove; minced
1 lb Okra, sliced, fresh, frozen
1 lb Tomatoes, fresh, or canned
2 c Corn, fresh, frozen, canned
1 ts Vegetable Bouillon granules
1/2 c White Grape Juice
1/2 c Water
1/4 ts Tabasco sauce
1/4 ts Paprika
2 tb Fresh chopped parsley
1 tb Basil or Rosemary, minced
Vegetable coating spray

Method: In a large heavy stew pot, place bouillon and 1/2 C white
grape juice, onion, green pepper, celery garlic, cook until tender,
5-7 minutes. Add other ingredients, cook over low heat, stirring
occasionally to keep from sticking to bottom. Cover and simmer gently
until corn and okra are done. (or simmer in crockpot 6-7 hours)

Note: Cut fresh corn from cob with a sharp knife, then scrape the
remaining corn off the cob. Four ears will make about two cups. If
you use dried herbs, rub them with the palms of your hands before
adding to the pot, this releases their aroma and goodness.

Exchanges: 1 Veg, 1 Bread, and 107 calories. Update old family
favorite – Alice in Houston

A.BROADDUS [Alice in Hou] at 08:55 EDT

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Title: Yogurt Banambrosia
Categories: Snacks
Servings: 115

1 Banana, peeled and sliced
1 Red apple, cored and diced
1 Eating orange, peeled,
-seeded, in chunks
1 c Canned unsweetened crushed
-pineapple, well drained
1 c Seedless green grapes,
-sliced in half
1 c Low-fat vanilla yogurt or
-low-fat plain yogurt
-sweetened to taste

with vanilla extract and sugar substitute

Combine banana and apple in a bowl. Cut the orange over the bowl to catch
any juice. Add orange chunks; stir well (the juice will delay browning of
the apple and banana). Stir in pineapple, grapes, and yogurt. Chill at
least 1 hour before serving.

Six servings, 115 calories each; 105 calories each with plain yogurt.

MMMMM

Title: SIMPLE SWEET ‘N’ SOUR SHRIMP
Categories: Chinese, Seafood
Yield: 6 servings

3 c Microwave spirals uncooked
3 c (10-oz pkg) frozen cooked
-shrimp
1 pk (10-oz) frozen japanese
-style vegetables
1 c Hot water
1 Jar (9-oz) sweet and sour
-sauce
1/2 c Peanuts

In 3 quart microwave safe casserole, stir together
pasta, shrimp, vegetables and water. Cover; microwave
at high 15-18 minutes, stirring occasionally, or until
pasta is tender. Stir in sauce and peanuts until well
blended.

—–

Title: VEGETABLE BEEF WITH RICE CAKES
Categories: Chinese, Beef
Yield: 4 servings

8 oz Frozen rice cake rolls
1/2 lb Beef steak,cut 1/2″ thick
2 tb Soy sauce
2 tb Dry sherry
2 Green onions,sliced
1/2 ts Grated gingerroot
3 tb Cooking oil
1 Bunch bok choy, sliced
(about 4 cups)
1 cn (15 oz) straw mushrooms,
Drained
1 cn (8 oz) bamboo shoots,
Drained
2 Green onions, sliced
2 tb Fresh or frozen snipped
Chives
Chicken broth

Thaw rice cake rolls in refrigerator overnight.Let
stand at room temperature for 2 hours before
cooking.Partially freeze beef.Bias-slice beef across
the grain into thin bite-size strips.Place beef in a
plastic bag set in a deep bowl.Combine soy
sauce,sherry,2 green onions and gingerroot.Pour over
beef.Close bag.Marinate in the refrigerator for 1 to 2
hours,turning bag occasionally to distribute
marinade.Drain well,reserving marinade. Bias-slice
rice cake rolls into 1/4″ slices.Heat 2 tbsp. of the
oil in wok.Add bok choy,mushrooms,bamboo shoots,2
green onions and chives. Stir-fry 3 minutes or until
bok choy is crisp-tender.Remove vegetables and juices
from wok.Heat remaining oil in wok.Add beef.Stir-fry 3
minutes or until no longer pink.Remove from wok. Add
1/4 cup chicken broth and reserved marinade to wok.Add
sliced rice cake rolls.Stir constantly for 2 to 3
minutes or until rice cake slices soften,add more
chicken broth as necessary to prevent rice cake slices
from sticking together.Return beef and vegetables to
wok.Heat through.Serve immediately.Makes 4 servings.

—–

Title: CREAMY CANNELLONI WITH CHICKEN AND ALMONDS
Categories: Poultry etc, Pastanoodle
Yield: 6 servings

22 Precooked dried cannelloni
-shells (see note)
2 Chopped tomatoes
2 tb Freshly grated Parmesan
-cheese
SAUCE:
3 tb Butter
1 Chopped onion
3 tb Flour
1 1/2 c Chicken stock
1 c Light cream
Salt and pepper to taste
3/4 c Grated Swiss cheese
FILLING:
1 1/2 c Diced cooked chicken
1 pk Frozen spinach, thawed and
-drained
3/4 c Ricotta cheese
1/3 c Toasted slivered almonds
1/4 c Freshly grated Parmesan
-cheese
1 Egg
1/4 ts Grated nutmeg

Sauce: Melt butter in a saucepan. Saute onion until
tender. Stir in flour and cook for 1 minute. Add
stock, cream, salt and pepper. Cook until boiling and
thickened, 8-10 minutes. Remove from heat and stir in
the Swiss cheese. Cover with waxed paper and set aside.

Filling: Combine chicken, spinach, Ricotta, almonds,
Parmesan, egg and nutmeg. Blend all ingredients
together.

Assembly: Place filling in the pre-cooked shells. Pour
a thin layer of sauce over the bottom of a baking
dish. Arrange the stuffed cannelloni in a single layer
over the sauce. Sprinkle with the chopped tomatoes,
and pour the sauce over the cannelloni. Sprinkle with
Parmesan cheese. Cover with aluminium foil. Bake at
350 degrees F for 60-70 minutes or until pasta is soft
and the top bubbles.

Note: The kind of pasta used in this dish is dried,
but is usually called “oven ready”. I believe it is
coated in egg whites to enable it to cook right in the
oven when well-covered in sauce. If you make the dish
ahead and refrigerate, the cooking time will be cut
down because the pasta will soften in the
refrigeration.

From: “Recipes Only” Cookbook of the Canadaian Home
Makers magazine.

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