Title: Cream of Vegetable Soup
Categories: Soups/stews, Diabetic, Crockpot, Low-fat/cal
Yield: 4 servings

1 1/2 c Fine chop cooked vegetables 2 tb Melted margarine
3 1/2 c Fat-free chicken broth Salt to taste
1/4 c All-purpose flour Sprinkle of pepper,
optional

Use one or a combination of: asparagus, broccoli, carrots,
cauliflower, celery, mushrooms, onions, string beans.

Cook vegetables, drain well and chop into small pieces. Use within 30
minutes or refrigerate them.

Place broth in a saucepan and bring to a simmer over moderate heat.
Place flour, dry milk and melted margarine in a small bowl and mix
well to form coarse crumbs. Stir the flour mixture into the
simmering broth using a wire whip.

OR add the flour mixture to cold broth, cook and stir over moderate
heat to form a sauce. Cook and stir over moderate heat until mixture
is smooth and the starchy taste is gone. Add the vegetables to the
sauce and reheat to serving temperature. Taste for seasoning and add
salt and pepper. (Nutritive values are based on the use of commercial
broth with no added salt.) Serve hot. Makes 4 cups.

1 cup serving – 121 cal, 1 skim milk, 1 fat exchange 12 grams
carbohydrate, 5 grams protein, 6 grams fat, 1099 mg sodium.

Low-sodium diets: Use fresh or frozen vegetables cooked without salt,
low-sodium broth and salt-free margarine. Do not add salt.

Low-cholesterol diets: May be used as written.

Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987
Shared but not tested by Elizabeth Rodier Dec 93

Suggestions: Experiment with herbs or spices. A big fancy hotel is
serving Ginger Carrot Soup….maybe try 1/4 tsp to start.

MMMMM

MARASCHINO PARTY CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c Flour
1 1/3 c Sugar
3 ts Baking powder
1 t Salt
1/2 c Shortening
1/4 c Maraschino cherry juice
16 Maraschino cherries cut into
-eighths
1/2 c Milk
1/2 TO
2/3 c Egg whites, unbeaten
– 4 large eggs
1/2 c Chopped nuts

Sift together in mixing bowl flour, sugar, baking powder and salt. Add
shortening, cherry juice, cherries and milk. Mix on slow to medium speed
for 2 minutes. Add egg whites and continue beating 2 more minutes. Add
nuts. Bake in two layers in 350 degree oven for 30 to 35 minutes.
Ice with 7 minute icing and decorate with cherries.

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CHEESE AND CHILI SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Rich beef broth
10 Cloves garlic — peeled
4 lg Tomatoes — chopped
3 md Onions — quartered
1/2 ts Mixed dried herbs (Italian
Seasoning)
1 t Sugar
1/4 ts Ground cumin
1 md Onion — cut into ring
1 Long mild green chili — cut
-into thin rings
1 Red bell pepper — seeded
And cut into
Thin rings
1 c Shredded sharp Cheddar
1 c Shredded mozzarella
1 c Mild or hot chunky salsa
1 t Minced fresh cilantro for
Garnish

Put the first 7 ingredients into a pot and bring to a
gentle boil. Reduce the heat to a simmer and continue
cooking for 30 minutes. Puree in a blender and return
to the pot. Add the onion, chili, and bell pepper to
the soup and simmer for about 15 minutes, or until the
vegetables are tender. Toss the two cheeses together.
Ladle the soup into a heated serving dish. Add the
cheeses and salsa and stir gently. Sprinkle with the
cilantro and serve immediately. Edited for MC by
Brenda Adams

Recipe By :

From:how To Boil Water

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Authentic Texas Border Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tomatoes — med
1 Onion,Burmuda,lg — fine chop
1/4 teaspoon Oregano,dried — pref. Mexican
2 teaspoons Paprika
5 Garlic cloves,lg — fine chop
4 pounds Beef shank — coarse grind
1 tablespoon Lard,butter — or bacon dripins
4 Scallions,in bunches — chopped
5 Bell pepper (s)
5 Serrano chiles — fresh
1 pound Chorizo sausage or
1 pound Sausage,hot — non-Italian
4 Garlic cloves,med — fine chop
2 teaspoons Salt
4 tablespoons Red chile,hot — ground
4 tablespoons Red chile,mild — ground
3 tablespoons Cumin seeds
Beer
Water

1. Puree the first four ingredients plus one clove of the garlic in a blender
or food processor (using the steel blade). Scrape the mixture into a large
heavy pot and add the beef.~ 2. Melt the lard, butter, or bacon drippings in a
heavy skillet over medium heat.
Add the scallions, bell peppers, serrano chiles, sausage, and the remaining
garlic, and cook until the onions are translucent and the sausage is browned.~
3.
Place the cumin seeds in a 300′ oven for a few minutes until lightly browned.
Remove seeds from the oven and crush them with a mallet. Stir the vegetables
into the beef and tomato mixture. Add the salt ground chile, cumin, and enough
water or beer to cover. Bring to a boil over medium-high heat, then lower the
heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.~

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Title: SEITAN WITH RED AND GREEN PEPPERS
Categories: Vegetarian, Main dish
Yield: 6 servings

1/4 c Whole wheat pastry flour
1/2 ts Garlic powder
2 c Seitan; cut into thin, bite-
-sized pieces
3 tb Oil
1 lg Onion; sliced
1 Red pepper; sliced
1 Green pepper; sliced
2 c Mushrooms; sliced
1 1/2 tb Arrowroot
1 1/2 c Seitan or vegetable broth

Mix together the flour and the garlic powder. Dredge
the pieces of seitan in flour to coat them on both
sides.

Heat 2 tbs of the oil in a skillet and fry the pieces
of seitan until they are brown and crispy. Set aside
the fried seitan and keep it warm while you cook the
vegetables.

Heat the remaining tbs of oil. Add the onion and
saute for 2-3 minutes. Add the peppers and saute for a
few minutes more; then add the mushrooms and about 1/2
cup (one-third) of the seitan or vegetable broth.
Cover and simmer until the vegetables are tender, but
still a bit crisp.

Dissolve the arrowroot in the remaining broth (if the
broth is hot, dissolve the arrowroot in 2/4 cup of
cold water first, then add it to the broth). Pour the
arrowroot broth into the skillet with the vegetables.
Mix well.

Raise the heat and cook, stirring constantly, until
the sauce thickens.

Serve the vegetables in their sauce over a bed of
rice miollet, buckwheat or pasta. Top with the pieces
of seitan.

From the files of DEEANNE

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Tiramisu (4)

Recipe By : Jason McDonald
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Egg yolks
1 1/4 c Sugar
1 1/4 c Mascarpone cheese
1 3/4 c Whipping cream
3/4 c Water
2 ts Instant coffee granules
1 1/2 tb Brandy
2 pk Ladyfingers (3-ounce)
-Garnishes:
-piped whipped cream,
-grated unsweetened
-chocolate

Combine eggs and sugar in top of double boiler; beat at medium speed of an
electric mixer until thick and lemon colored. Bring water to a boil;
reduce heat to low, and cook 8-10 minutes, stirring constantly. Remove from
heat. Add mascarpone, and beat until smooth.

Beat whipping cream in a medium bowl until soft peaks form; fold into chees
mixture.

Combine water*, coffee granules, and brandy; brush on cut side of lady f
fingers. Line sides and bottom of a triffle bowl or 3-quart souffle dish
with 36 lady fingers; pour in half of filling. Layer remaining ladyfingers
on top. Garnish if desired; cover and chill 8 hours. Yeild: 10-12 servings
From: Fred Towner
Date: 08-03-93

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Marinated Prune Ice Cream Terrine

Recipe By : L’Academie de Cuisine
Serving Size : 4 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart ice cream
1/2 pound dried prunes
cognac
1/2 cup hazelnuts

1. Marinate the prunes in armagnac for at least 12 hours.2. Cut prunes in half
and remove the pits. Finely chop 1/2 of the prunes and reserve the remainder.
Mix the chopped prunes into the ice cream and fill terrine mold. Freeze until
firm
3. Toast and chop the hazelnuts
4. Dip terrine in hot water for a few seconds to loosen. Unmold. Cut into
slices and serve surrounded by prune halves. Sprinkle with armagnac marinade
and chopped hazelnuts.

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Per serving: 427 Calories; 19g Fat (37% calories from fat); 7g Protein; 63g
Carbohydrate; 59mg Cholesterol; 117mg Sodium

Title: Corn Chowder
Categories: Soups
Yield: 1 servings

4 sl bacon, diced
1 md onion, diced
2 c corn (1 cn cream corn)
1 1/2 c diced potato, raw
1 cn cream of mushroom soup
3 c milk
1 salt and pepper

Saute onion and bacon. Add corn, potato, soup, milk and spices. Bring
to a boil. Cover and simmer until potato is cooked.

—–

Title: Chocolate Mousse
Categories: Desserts
Yield: 4 servings

1 c Half and half,scalded
1 Egg
1 tb Creme de menthe
1 c Chocolate chips
1 Pinch of salt
2 c Whipped cream

Combine first 5 ingredients in blender container. Process on high for
1 minute. Pour into serving dishes. Chill until set. Top with whipped
cream.

MMMMM

Gazpacho

Recipe By :FROM MY GARDEN SHOW#5537
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 green peppers, — seeded
2 red peppers, — seeded
1 red onion
2 tomatoes, — peeled and seeded
2 cloves garlic, — chopped
2 cups spicy tomato juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons lemon juice
2 tablespoons dill, — chopped
2 tablespoons basil, — chopped
Salt and pepper
Croutes for garnish

In a food processor or blender, combine peppers, onions, tomatoes, and
garlic. Puree to desired consistency. Add tomato juice, oil, vinegar, lemon
juice, herbs, salt and pepper. Chill and garnish with croutes.

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