RED PEPPER BISQUE WITH SEAFOOD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable oil
4 Sweet red bell peppers,
-seeds and ribs removed,
Chopped
1/2 c Chopped onion
1/4 c Peeled, chopped apple
1/2 c Peeled, chopped carrot
4 c Chicken stock, preferably
-unsalted
1/2 c Corn kernels, fresh or
-frozen
1 pn Crushed hot red pepper
1/4 c Tarragon vinegar
1 tb Freshly squeezed lime juice
2 tb Chopped fresh parsley or
-cilantro
Pinch freshly ground white
-pepper
1/4 ts Salt (omit if using salted
-canned stock)
1/4 c Baby shrimp, peeled and
-deveined
1/4 c Bay scallops, halved

Heat the oil in a 4-quart saucepan over medium heat.
Add the red bell pepper, onion, apple, and carrot.
Saute, stirring frequently, until the onions are
translucent, about 5 to 7 minutes.

Add the chicken stock and bring to a boil over high
heat. Reduce the heat and simmer the soup, partially
covered, for 25 minutes. Puree the soup in a blender
or a food processor fitted with a steel blade; return
it to the saucepan.

Stir in the corn, crushed red pepper, taragon vinegar,
lime juice, parsley, white pepper and salt. Bring to
a boil over medium heat, stirring occasionally, and
simmer, uncovered, for 7 minutes. (The soup may be
prepared up to this step two days in advance and then
refrigerated in a tightly sealed container. Just
before serving, bring it slowly back to a boil and
then add the seafood.)

Add the shrimp and scallops to the simmering soup,
turn off the heat immediately, and cover the pot.
Allow it to sit for 5 minutes. Serve immediately in
heated soup bowls.

Makes 6 servings.

Nutrient Value per Serving: 100 Calories, 4 g Fat, 0.6
g Saturated Fat, 7 g Protein, 11 g Carbohydrate, 13 mg
Cholesterol, 548 mg Sodium.

[The Washington Post; January 9, 1991]

Posted by Fred Peters.

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1/4 c. sugar
1/4 c orange juice
2 c. rhubarb cut into 1/2 inch slices OR frozen sliced rhubarb (8 oz.)
2 t. cornstarch
1 T. water
1 c. sliced strawberries
In saucepan, combine sugar and orange juice. Bring to boiling; add fresh
or frozen rhubarb. Return to boiling; reduce heat. Cover simmer 5-7
minutes or until rhubarb is nearly tender. Drain rhubarb, reserving
syrup. If necessary, add water to reserved syrup to make 2/3 cup. Pour
syrup into saucepan. Stir together cornstarch water; stir into syrup.
Cook stir till thick bubbly. Cook stir for 2 minutes more. Remove
saucepan from heat. Gently stir in rhubarb strawberries. Cover chill
throughly (about 1 1/2 hours). Makes 6 servings.

Title: CHEESE TOMATO
Categories: Vegetables, Diabetic, Cheese/eggs
Yield: 1 servings

1 Tomato (thickly sliced)
1 ds Celery salt
1 ds Garlic salt
1 ds Pepper
1 oz American cheese (grated)

Place tomato slices on broiler pan coated with
vegetable cooking spray. Sprinkle with seasonings. Top
with cheese. Broil 5-6 inches from heat until cheese
is melted. 1 serving = 1 vegetable, 1 high-fat meat
calories = 140

—–

CANJA DE GALINHA (CHICKEN SOUP WITH LEMON AND

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Chicken
6 1/2 oz Chicken giblets, chopped
6 c Water
2 Onions, finely chopped
1 Stalk celery, finely chopped
1 t Salt
2 Bay leaves
2/3 c Rice
Juice of 1 1/2 lemons
10 Mint leaves, finely chopped
Freshly ground black pepper

Place the chicken in a large saucepan, add giblets,
water, onions, celery, salt and bay leaves. Cover and
simmer over low heat for 2 hours.

Remove the chicken and let it cool. Add rice to the
broth and simmer for 20 to 30 minutes, until the rice
is soft. Stir occasionally.

In the meantime, remove the skin from the chicken and
take the meat off the bones. Discard bones and skin.

Cut the meat into small strips and add it to the
broth, add lemon juice, and serve sprinkled with mint.

Serves 6 to 8.

Posted by Karin Brewer. Courtesy of Fred Peters.

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Title: Nutty Stuffed Mushrooms^
Categories: Appetizers, Vegetables
Yield: 18 servings

1 lb Stuffing mushrooms
Salt
2 tb Olive oil
3 cl Garlic, minced
1/2 c Chopped nuts
3 tb Butter
1 c Herb seasoned stuffing mix
3/4 c Shredded Italian cheese
Blend
1 lg Beaten egg

Clean mushrooms. Remove and finely chop stems. Sprinkle insides of
caps with salt and brush outsides with oil.

Cook chopped stems, garlic and nuts in butter 3–4 minutes; remove
from heat. Mix in stuffing, cheese and eggs; spoon into caps.

Bake at 350F. 8-10 minutes on an ungreased baking sheet or until
throughly heated.

Ad in Southern Living 9-95. Shared by Carolyn Shaw 12-95

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Banana and Ricotta Pizza with Ham

Recipe By : Pizza
Serving Size : 4 Preparation Time :0:00
Categories : Fruit Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Milk Pizza Dough
3/4 Cup Ricotta cheese
3 Bananas, peeled and sliced
2 Tablespoons Unsalted butter
3 Ounces Cooked ham — thinly sliced

Make the pizza dough. Preheat the oven to 450F. If using a baking
stone or tiles, place in the oven now.

Roll out the pizza dough and spread the ricotta over it. Lay the
banana slices on top in concentric circles. Brush the butter over the
bananas. Transfer to the oven and bake for 10 minutes. Remove from
the oven and cover with the ham slices. Quickly return to the oven,
reduce the temperature to 400F and bake until the crust is golden,
about 10 minutes.

Serve immediately

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NOTES : This pizza can be made with crisply cooked and crumbled bacon
instead of ham — or with no meat at all.

CLARIFYING CLOUDY CONSOMMES – GREAT CHEFS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —–CLARIFYING CLOUDY
CONSOMME—————-
1 md Leek, green leaves, washed
— finely chopped
1 Celery, stalk, finely
— chopped
4 lg Egg whites

Clarifying Cloudy Consomme: ÿÿÿÿÿÿÿÿÿ

Mix vegetables with egg whites.

When consomme is cold, add the vegetables and egg
whites mixture and bring to a boil, then lower the
heat. A crust will form on the top. Let the consomme
simmer until clear.

Strain by moving crust to the side and pouring
through cheese-cloth without breaking the crust.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Michel Marcais, Begue’s Restaurant, New
Orleans

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HERBED SHRIMP FETA CASSEROLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Casseroles Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Eggs
1 c Evaporated milk
1 c Plain yogurt
3 oz Feta cheese,crumbled
1/3 lb Swiss cheese,shredded
1/3 c Fresh parsley,chopped
1 t Dried basil
1 t Dried oregano
4 Garlic cloves,minced
1/2 lb Angel-hair pasta,cooked
1 cn Mild chunky salsa (16 oz)
1 lb Med shrimp,peeled,uncooked
1/2 lb Mozzarella cheese,shredded

From “Come On In,” an award-winning cookbook from the
Junior League of Jackson, Miss. It’s available at some
bookstores, or order it from the junior League of
Jackson for $21.95 plus $2.75 shipping and handling
(check, money order, Mastercard or Visa) at P.O. Box
4709, Jackson, Miss. 39296-2357

Heat oven to 350’F. Coat bottom and sides of an 8×12″
baking dish with cooking spray. In separate bowl,
blend eggs, milk, yogurt, feta and Swiss cheeses,
parsley, basil, oregano and garlic. Spread half the
pasta over bottom of baking dish. Cover with salsa.
Add half the shrimp. Spread remaining pasta over
shrimp. Pour and spread egg mixture over pasta. Add
remaining shrimp and top with mozzarella cheese. Bake
30 minutes. Remove from oven and let stand 20 minutes
before serving.

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Summer Salad Parisienne

Recipe By: =

Serving Size: 8
Preparation Time: 0:20
Categories: Salads Dressings Vegetables Vegetarian Main
Dishes =

Amount Measure Ingredient Preparation Method
3 medium red potatoes =

1/2 pound green beans =

1 medium cucumber =

3 cloves garlic minced
2 tablespoons dijon mustard =

1/3 cup olive oil =

1 medium carrots finely diced
1/2 medium red pepper thinly sliced
1/4 cup red cabbage julienned
1/4 cup red onion minced
1 head romaine lettuce =

1/4 cup fresh herbs minced
1/4 cup parmesan cheese grated
black pepper to taste
1 tablespoon sesame seeds =

1/4 cup lemon juice =

Put 2 quarts of water to boil in a medium size pot. Do NOT salt. =

Scrub the potatoes boil, without peeling, until fork tender. When =

done, remove from potatoes cool before dicing. Meanwhile, trim the =

green beans steam for 5-7 minutes. Peel, seed dice the cucumber. =

In the bottom of a large salad bowl, whisk the garlic into the mustard =

until well combined. Pour in the olive oil a little at a time, =

whisking well after each addition. You will have a smooth, pungent =

sauce.

Add the potatoes, green beans, cucumber, carrot, bell pepper, cabbage =

onion to the bowl toss well to coat with the dressing. Wash dry =

the romaine tear into bite =

sized pieces. Add to the bowl, along with the herbs Parmesan. Toss =

again to combine well. Grind on some pepper, sprinkle on the sesame =

seeds drizzle lemon juice over everything. Toss again serve.
=8B=8B=8B=8B=8B =

Notes: This recipe takes well to improvisation. Add whatever you have =

on hand =AD cooked beans, nuts etc. A good suggestion for the fresh =

herbs would be basil, tarragon chives.
=

The other salad dish I make very frequently in hot weather is =

Indonesian Chicken Salad w/Peanut Sauce. As a matter of fact, that is =

what we had tonight. Everyone ate heartily, especially a teenage =

guest and my four year old daughter. I’m not posting it here, as I =

have posted it before. But if anyone requests it, I’ll be happy to =

send it out again. =

I hope you enjoy these. I’m feeling a little shy about posting =

because of the extraneous marks. I’ve been swamped with my freelance =

project and therefore behind on my mail – but so far haven’t seen any =

explanation for the marks or suggestions for how to keep them out of =

my posts. They are like little cyber-bollweevils!

Ilene
Evanston IL

Title: Pineapple-Peach Frappe’
Categories: Diabetic, Beverages, Kids, Low-fat/cal
Yield: 6 sweet ones

1/2 c Pineapple;water-packed 1 c Low-fat yogurt;plain,
-Chunks -unsweetened
1/2 c Pineapple juice; unsweetened 1 c Skim milk;
2 Water-packed peach halves; Sugar subsitute to equal 2
-Canned and dice -tablespoons sugar

1. Combine pineapple, juice, and peaches in container of an electric
blender or food processor; process until pureed.
2. Add yogurt, milk, and sugar subsititute; continue to process until
smooth and thickened.
3.Pour into individuals glasses, and serve immediately.
Food Exchange Per-Serving: 1 FRUIT EXCHANGE + 1 MILK EXCHANGE; CAL:
133; CHO: 6 MG; CAR: 23 GM; PRO: 7 GM; FAT: 1 GM; SOD: 103 MG;

Source: All New Cookbook For Diabetics And Their Families
Brought to you and yours via Nancy O’Brion and Her Meal Master
Typed for you and yours by her neighbor Sophia Robinson=age 12

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