MINESTRONE *** (TDJR42A)

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

Amount Measure Ingredient — Preparation Method
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1 c White beans — dried soaked
5 tb Olive oil
5 c Garlic — minced
1 ea Onion — minced
2 ea Leeks — white part sliced
2 ea Carrot — sliced
1/2 ea Sm Cabbage — shredded
2 ea Potato — diced
1 lb Tomato — sliced
1 ea Sm Tomato paste
6 c Water
1/4 ts Celery seed
1 ea Bay leaf
1 t Oregano
1/2 ts Thyme
1 x Sea salt — to taste
1 x Pepper — to taste
1 t Basil
1 ea Zucchini — sliced thin
3/4 c Green beans — trimmed and cu
1/4 c Peas
4 oz Spaghetti — broken
4 tb Parsley — chopped
1 c Parmesan cheese — fresh grat

In heavy-bottomed soup pot, heat oil add garlic,
onion, leeks, carrots, and cabbage. Saute, stirring
over medium heat, about 10 minutes. Add presoaked
beans, potatoes, tomatoes, tomato paste, water/stock,
celery seed, Parmesan rind, bay leaf, oregano, thyme,
and *dried* basil (fresh basil should be added at the
end of the cooking. Bring to a boil, reduce heat,
cover, and simmer 2 hours, or until beans are tender.
Remove Parmesan rind and bay leaf. Add salt and
freshly ground pepper to taste, zucchini, green beans,
peas, and spaghetti and cook another 15 minutes.
Adjust seasonings. Stir in parsley and fresh chopped
basil and serve, topping each bowl with a generous
amount of freshly grated Parmesan. This freezes well.
From: Gourmet Vegetarian Feasts, by Martha Rose
Shulman, 1989 FROM: D PILEGGI (TDJR42A)

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Title: Low-Fat Vegetable Lasagna
Categories: pasta
Yield: 4 servings

8 oz lasagna noodles
2 oz mozzarella cheese, shredded
1 pk (10 oz) frozen chopped
1 spinach, thawed well
1 drained
1/2 c shredded carrot
1 sm zucchini shredded,
1 about 1/2 c
1 pt non fat cottage cheese
1 egg (or 1/4 c eggbeaters)
1 sm onion chopped
1 tb oil
1 tb flour
1/8 ts nutmeg
1/2 c chicken broth
1/4 c grated parmesan cheese
1/2 ts salt
1/8 ts white pepper

Cook lasagna according to package directions, drain and lay out on
waxed paper or counter top to cool. Combine 1 1/2 cup of cottage
cheese, vegetables, mozzarella cheese, salt and egg. Cut the lasagna
to fit a 8X8 baking dish. Place a layer of lasagna in the bottom of
a greased 8X8 dish. Spread with 1/2 the cheese mixture. Cover with
the small ends of lasagna. Spread with remaining cheese mixture and
remaining lasagna. In a skil- let, saute onion in oil until tender.
Stir in flour, nutmeg pepper. Stir in chicken broth remaining
cottage cheese and cook, stirring constantly, for about two minutes.
Add more chicken broth if the mixture becomes to thick, it should be
about the consistency of a medium white sauce. Spread over lasagna
and sprinkle with Parmesan cheese. Cover with aluminum foil and bake
at 350 degrees for 45 minutes. Uncover and bake until lightly browned
at 400 degrees. Cool for 10 minutes before serving.

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Ingredients:

2 cups persimmon pulp (I purchase pulp from Dillman Farms – see note)
1 1/2 C. sugar (I used fructose)
3 egg whites beaten lightly
1 3/4 C unbleached white flour
2 t. baking powder
1/8 t. salt
2 t. vanilla
2 cups of some type of milk (original called for 1 cup half and half
and 1 cup milk – I used a 12 ounce can of evaporated skimmed milk
and 1/2 cup of non-fat rice milk)
1 t. baking soda
2 t. cinnamon
1 t. ginger
1/2 t. nutmeg
1/8 t. cloves (original called for 1 t. – optional – YIKES)

Instructions:

Preheat the oven to 325 degrees. Mix sugar, pulp, egg whites, vanilla,
and milk. In another bowl combine the rest of the ingredients. Blend
the two mixtures. Pour into a 9X13 pan than has been sprayed with Pam or
something similar. Bake for 60 minutes or until set and a toothpick
inserted comes out clean. Let cool completely. Traditionally this is
served with Cool Whip. I bought Cool Whip Light to have on hand at our
house just in case we need a dab! This pudding is so good and moist – I
can’t believe it ever would need the butter. I can’t tell the
difference without it! Some recipes I read called for from 2 T – to 1/3
cup butter for the above size recipe.

Title: BUTTER BEAN-BROCCOLI CASSEROLE
Categories: Main dish, Vegetables
Yield: 1 servings

1 pk Frozen baby lima beans
2 pk Frozen chopped broccoli
1 cn Cream mushroom soup
1 c Sour cream
1 pk Dry onion soup mix
1 cn Sliced water chestnuts
3 c Rice Krispies
1 1/2 Sticks butter, melted

Prepare frozen vegs. as directed. Drain. Mix
beans and broccoli together as first layer in 9 x 13″
baking dish. Top with sliced water chestnuts.
Mix together mushroom soup and sour cream. Spread
this over wter chestnuts as the third layer.
Sprinkle package of onion soup mix over sour cream
mixture. Top with Rice Krispies, and drizzle melted
butter over all. Bake at 350 F. for 30 minutes.
NOTE: may be made ahead and frozen, omitting
Krispies and butter until time to cook.

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Title: SCOTTISH SCONES
Categories: Diabetic, Quickbreads, Breadmaker
Yield: 16 sweet ones

1 c Unbleached a-p flour;*
-*a-p=all-purpose flour
1 c Whole-wheat flour;
1 ts Baking powder;
1/2 ts Salt;
4 tb Whipped butter;
-(not me!! not on your life)
1 c Buttermilk;
1/2 c Golden raisins;

Preheat oven to 400 degrees. Coat a baking sheet with
non-stick cooking spray. In a medium-size bowl, sift
dry ingredients together. Add butter, mixing into
flour with your fingers. Add buttermilk and knead to
a soft dough. Knead in raisins. On a floured board,
roll out dough to 1/2″ thick. Cut in 16 rounds. Place
on a baking sheet and bake 15 to 20 minutes, until
golden. Makes 16 scones. Food Exchanges per serving:
1 STARCH/BREAD EXCHANGE; CAL: 97; CHO:7mg; CAR: 3g;
SOD: 3g; FAT: 3g;(If I gave the break down of the fat,
I would be to pooped to pop)

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and your via Nancy O’Brion and her

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Title: Minestrini De Patate
Categories: Soups, Vegetables, Side dish
Yield: 1 servings

2 lb Potatoes — chopped
1 ea Onion — chopped
3 TB Butter
4 TB Vegetable oil
1/4 c Celery — chopped
1/2 c Parmesan cheese
2 c Milk
1 ts Salt
2 c Chicken broth — canned
3 TB Parsley

Boil potatoes in water to cover for 20 min. Drain and
mash. Saute onion in butter and oil. Add celery
carrots, cook 3 min. Add this to potatoes with
Parmesan, salt, milk, and chicken broth. Simmer,
stirring, for 3 min. Add parsley, and serve with
grated cheddar cheese.

Recipe By :

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WINTER VEGETABLE CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — diced
1 Celery rib — diced
6 Carrot — diced or sliced
1 sm Acorn squash — peeled
1 sm Butternut sguash — peeled
1 Bouquet garni
6 c Potato, red — diced
2 Sweet potato — peeled diced
4 Parsnip — peeled sliced
2 Bell pepper, red — diced
3 c Cream — approximately
Nutmeg, grated

In a large pot, simmer the first 6 ingredients
(including bouquet garni) in 1 quart of water until
the squash is almost tender. Add the next 4
ingredients and simmer until the potatoes are almost
tender. Add enough cream to achieve the desired
consistency. Heat through. Grate nutmeg over each
serving.

— COLUMBIA MAGAZINE;
Winter 1990
Posted by Fred Peters
Echonet RECIPE_CORNER
echo

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Title: Fruit Sauce Freezing Tip
Categories: Desserts, Sauces
Yield: 1 servings

For Desserts

If you use small amounts of a fruit sauce at a time, freeze the sauce
in plastic ice cube trays. Once frozen, pop out, wrap them airtight
in plastic freezer bags put back in freezer. Individual serving of
fruit sauce will always be on hand.

MMMMM

Title: Pickled Baby Carrot with Mustard Seeds Honey Dill
Categories: Vegetables, Relishes
Yield: 1 batch

2/3 c White wine vinegar
1/2 c Honey
2 tb Whole mustard seeds
1 ts Salt
2 lb Peeled baby carrots
2 tb Minced fresh dill; OR…
2 ts -Dried dill

Blend together first 4 ingredients completely. Cook carrots in
boiling salted water until just crisp-tender, about 5 minutes. Drain
well. Toss carrots with dressing. Cool to room temperature. Cover
and chill overnight. (Can be made 3 days ahead.)

Serve carrots at room temperature, mixed with dill.

Adapted from a recipe in Bon Appetit, November 1994 Typed for you by
Karen Mintzias

MMMMM

Tomato-Cucumber Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tomato — cut into about 18
Pieces (cut in half — then
Each half in thirds
Sideways and lengthwise)
1 Cucumber — peeled and thinly
Sliced
1/3 large Onion — thinly sliced
3 tablespoons Vinegar
3 tablespoons Sugar
3 tablespoons Water
Salt and pepper

Contributed to the echo by: Ellen Cleary The weather here is feeling like
spring and inspired me to make this salad. I know it’s simple, but I LOVE
simple food and there seem to be lots of beginning cooks on the echo now.
TOMATO-CUCUMBER SALAD Combine ingredients and marinate at least 1 hour.

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