CREAM OF BROCCOLI SOUP 4

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Head of broccoli
1 qt Water
1 md Onion, chopped
1/2 Bell pepper, chopped
4 Celery ribs, chopped
1 pt Milk
1 tb Chicken base or 2 chicken
-bouillon cubes
2 tb Zatarain’s Creole Seasoning
1/2 c Blond roux

Chop broccoli, and put in stockpot with water; boil
for 20 minutes. Add onion, bell pepper, and celery;
cook for 20 minutes or until tender. Add milk, chicken
base, and seasoning; then thicken with roux. Yield: 6
servings. Source: Chef Michael Chaisson C.W.C.,
printed in Cajun Revelation, sent to me from
Cookie.Lady in the Old Cookbooks Looking for a New

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EIGHT JEWEL CHICKEN *** ctch95c

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Main Dish
Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chicken ; breasts — butter
Marinade:
3 teaspoon Soy sauce
3 teaspoon Rice wine — or dry sherry
4 teaspoon Corn starch
Marinate for a half an hour.
2 Med Green peppers — cut into
2 Med Yellow onions — diced
1/2 cup Straw mushrooms
2 Bok choy — diced
1/3 cup Water chestnuts — sliced
1/3 cup Raw peanuts
Sauce
2 tablespoon Ketchup
1 tablespoon Oyster sauce — (or light soy
2 tablespoon Wine
1 pinch Hot pepper flakes
Cornstarch solution to thick
Essentials
Peanut oil — (appx 3-4 tbls)
2 cup Garlic — fresh crushed
1 tablespoon Ginger — fresh shredded

Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add some
oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8 jewels
(onions first, bok choy leaves last) Add sauce, let it begin to bubble,
thicken Serve, PRONTO! CHRISTOPHER NEILL (CTCH95C)

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Title: Lemon Carrots
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 servings

3 c Carrots; sliced 2 ts Lemon juice;
3/4 c Water 1 tb Parsely; fresh chopped
1/2 c Salt 2 tb Butter or Margarine;
1/2 ts Lemon peel; freshly grated Dash of liquid sweetner;

Wash and peel carrots and slice in 1/4″ rounds. Bring water to boil
in saucepan, add carrots and salt. Cook until tender (10 to 15
minutes) covered. Drain. In saucepan add remaining INGREDIENTS until
butter is melted. Toss like a salad to coat all carrots. Serve hot.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 70

Source: Sugar Free…That’s Me by Judith S. Majors

MMMMM

2 baking potatoes
1 clove of garlic, finely minced
1 cup chopped brocolli, spinach, or mixed vegies
(I used a frozen mixture of broc, cauliflower and carrots)
1/4 c. milk or soy milk, warmed
Few tablespoons of ricotta cheese (vegans may omit)
Salt and pepper
Sprinkling of parmesan cheese (vegans may omit)

Preheat oven to 350. Bake potatoes by piercing all over with a knife and
placing directly on oven rack (unwrapped and unoiled) for 1 hour or more,
till done. Slice a strip off the top of each potato and scoop out the
insides, leaving skin intact. Place potato insides into a bowl, mash with
milk. Add chopped vegies, garlic, optional ricotta, optional parmesan, salt
and pepper, and mix well. Scoop back into potato skins, piling high.
Sprinkle with a little more parmesan, if desired. Place back into 350 oven,
heat thru for 20 minutes.

Title: Canned Foods For Special Diets
Categories: Canning, Information
Yield: 1 servings

The cost of commercially canned special diet food often prompts interest
in preparing these products at home. Some low-sugar and low-salt foods
may be easily and safely canned at home. However the color, flavor and
texture of these foods may be different than expected and be less
acceptable.

CANNING WITHOUT SUGAR

In canning regular fruits without sugar, it is very important to select
fully ripe but firm fruits of the best quality. Prepare these as
described for hot-packs for each fruit, but use water or regular
unsweetened fruit juices instead of sugar syrup. (For more information
see additional publications for individual fruits.) Juice made from the
fruit being canned is best. Blends of unsweetened apple, pineapple, and
white grape juice are also good for filling over solid fruit pieces.
Adjust headspaces and lids and use the processing recommendations given
for regular fruits. Add sugar substitutes, if desired, when serving.

CANNING WITHOUT SALT (REDUCED SODIUM)

To can tomatoes, vegetables, meats, poultry, and seafood, follow the
normal procedures for canning, but omit the salt. In these products,
salt seasons the food but is not necessary to ensure its safety. Add
salt substitutes, if desired, when serving.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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LAKSA LEMAK

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 Shrimp
2 c Water
Laksa Gravy
1 1/2 lb Fresh think round Chinese
-rice noodles
2 c Packed bean sprouts, washed
Few leaves rau ram (laksa
-leaf), cut in hairlike
-shreds
1/2 Cucumber, peeled, cut in
-matchsticks

“Rau ram” has a strong, soapy flavor, but without it, this soupy
noodle dish from Singapore would lose its unique taste. The recipe is
from “Singapore Food” by Wendy Hutton (Ure Smith).

Place shrimp and water in saucepan. Bring to boil, reduce heat,
simmer 2 minutes and strain. Reserve liquid for use in Laksa Gravy.
Peel shrimp and devein.

Prepare Laksa Gravy. Cook noodles in boiling water 3 minutes. Place
some noodles in each individual serving bowl. Place some bean sprouts
on top, then add Laksa Gravy. Garnish with shrimp, rau ram and
cucumber.

Each serving contains about: 696 calories; 358 milligrams sodium; 21
milligrams cholesterol; 30 grams fat; 87 grams carbohydrates; 24 grams
protein; 3 grams fiber.

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Title: Walnut-cheese Spread *
Categories: Appetizers, Dips, Cheese, Nuts
Yield: 1 servings

MMMMM———————-PATTI – VDRJ67A—————————
3 oz Cream cheese; softened
1/2 c Walnuts; coarsely chopped
1 tb Lemon juice
2 ts Green onions; finely chopped
ds Garlic powder

In small bowl, stir cream cheese until smooth; stir in walnuts, lemon
juice, green onions and garlic powder. Serve with whole wheat or
pumpernickel party bread. Makes 3/4 cup.

MMMMM

Carob/Choc. Chip Cookies

Recipe By : frm. Harvest Cafe Bakery
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups pastry flour
1 cup butter, unsalted
2 cups turbo (unprocessed sugar/“blonde”)
2 whole eggs
1 teaspoon vanilla
2 1/2 cups whole oat flour, course
12 ounces carob chips/chocolate chips/pieces/etc

Sift salt, b. soda, b. powder, and flour together.

Cream butter, turbo, eggs, and vanilla well.

Mix dry into wet. Add oat flour. Fold until moist.

Add carob/chocolate. Fold.

Portion as desired on parchment-lined baking sheet.

Bake at 375-deg. F for approx. 20 minutes. Temperature and cook time may
need adjusting.

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Title: QUICK FIX PASTA SAUCES
Categories: Pasta
Yield: 4 servings

———————–ALFREDO PASTA———————–
1 c Whipping cream
1/2 c Butter
1 lb Fettucini; 450g;cooked
1 c Parmesan cheese; grated
-salt cayenne pepper

——————-OR FRESH TOMATO PASTA——————-
6 Tomatoes; seeded chopped
1/2 c Olive oil
2 Garlic cloves
1 ts Basil, dried
1 pn Oregano, dried
1 lb Spaghetti; cooked
1/2 c Parmesan cheese; grated
-black pepper

—————–OR ITALIAN SAUSAGE PASTA—————–
4 Italian sausages
1 tb Oil
1 cn Tomatoes; 28 oz
1/2 ts Basil, dried
1 lb Pasta; cooked

—————–OR BACON N’ TOMATO PASTA—————–
8 sl Bacon
1/2 c Olive oil
8 Tomatoes; chopped
4 Green onions; whole, chopped
2 Garlic cloves; crushed
2 ts Basil, dried
-salt and pepper
1 lb Pasta; cooked

——————-OR: SOUR CREAM PASTA——————-
1 c Sour cream
1 cn Tuna; 7 1/2 oz or salmon
4 Green onions; sliced
4 c Noodles; cooked

* Anne’s note: I changed the quantities so that each
dish would serve 4; 1 lb pasta
ALFREDO PASTA: Bring whipping cream and butter to a
simmer. Pour into a bowl. Toss with fettucini,
Parmesan cheese, salt and cayenne pepper. FRESH TOMATO
PASTA: Seed and chop tomatoes. Add olive oil, dried
basil and dried oregano. Toss with cooked spaghetti,
grated Parmesan and black pepper.
ITALIAN SAUSAGE PASTA: Cut sausages into bite size
pieces. Brown in 1 Tbsp oil. Add can of tomatoes and
dried basil. Break the tomatoes into pieces. Coil,
uncovered until thick. Toss with cooked pasta. BACON
N’ TOMATO SAUCE: Cut bacon slices into 1 inch pieces
and cook till crisp. Add olive oil, chopped tomatoes,
chopped green onions, garlic cloves, dried basil, salt
and pepper. Toss with cooked pasta. SOUR CREAM PASTA:
Over low heat, cook sour cream, tuna (drained) and
sliced green onions. Toss with 4 cups cooked noodles.
posted by Anne MacLellan

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Title: Quick Pea Soup
Categories: Soups/stews, Vegetables
Yield: 5 servings

2 tb Margarine 16 oz Bag frzn Peas,thawed
(3 cups
2 x Stalks Celery,finely chopped 1 ds White Pepper
2 x Cloves Garlic, minced 1/2 c Low-fat Milk
1 x Med Onion, chopped (1/2 cup) 1 ds Nutmeg
2 c Vegetable stock

GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon
peel, or grated Parmesan cheese, optional.
In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic,
and onion. Saute until softened, about 5 minutes.
Add vegetable stock, peas, and white pepper. Over med heat, cover and
simmer 5 minutes.
Transfer mixture to bowl of food processor. Cool slightly. Puree.
Return mixture to pan; add milk and nutmeg. Heat through, about 5
minutes, stirring constantly. Top each serving with garnish if desired.
VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or
sauteeed and sliced mushrooms.

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