HERBED VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Chopped Onion
2 cl Minced Garlic
3 c Water
1 c Peeled, Seeded Chopped
Tomatoes
4 md Carrots, Sliced Into 1/2
Inch Pieces
4 sm Round Red Potatoes,
Peeled Sliced Into
1/2 in. Pieces
2 tb Chicken Bouillon Granules
1 c Nonfat Buttermilk
2 tb Lemon Juice
2 ts Minced Fresh Marjoram
1 t Minced Fresh Thyme
1/8 ts White Pepper
Fresh Thyme Sprigs (Opt)

Coat A Large Saucepan With Cooking Spray, Place Over
Medium Heat Until Hot. Add Onion Garlic Saute 3
Min. OR Until Tender. Add Water, Tomatoes, Carrots,
Red Potatoes Chicken Bouillon Granules. Bring To A
Boil. Cover, Reduce Heat Simmer 30 Min. OR Until
Carrots Are Tender; Set Aside. Position Knife Blade in
Processor. Add Half Of Vegetables Cooking Liquid.
Process Until Smooth. Place in Large Bowl.
Processremaining Vegetables Cooking Liquid. Add
Buttermilk, Lemon Juice, Marjoram, Thyme White
Pepper To Vegetable Puree. Stir Well. Cover.Chill 8
Hours. Stir Well Before Serving. Garnish With Fresh
Thyme If Desired. Serve Chilled.
(Fat 1.4, Chol. 0.)

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IRISH SODA MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 c Buttermilk or sour milk*
1 Egg
1/3 c Margarine or butter — melted
1/4 c Brown sugar, firmly packed
1 c All-purpose flour
1 t Baking powder
1/2 ts Baking soda
1/2 ts Salt (optional)
1/2 c Raisins

Combine oats and buttermilk; refrigerate 1 hour or
overnight. Heat oven to 400 F. Grease 12 medium
muffin cups or line with paper baking cups. In large
bowl, combine egg, margarine and brown sugar; mix
well. Add oat mixture alternately with combined dry
ingredients to egg mixture, mixing just until dry
ingredients are moistened (batter will be slightly
lumpy). Stir in raisins. Fill prepared muffin cups
2/3 full. Bake 20 to 25 minutes or until golden brown.

*NOTE: To make sour milk, place 1 tablespoon lemon
juice or vinegar in glass measuring cup. Add enough
milk to equal 1 cup; mix well. Let stand 10 minutes.

NUTRITIONAL ANALYSIS per muffin:
* calories 162
* carbohydrates 23 g
* protein 4 g
* fat 6 g
* calcium 56 mg
* sodium 160 mg
* cholesterol 25 mg
* dietary fiber 1 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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MUSHROOM-BARLEY SOUP W/ SHORT RIBS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Beef short ribs
1 md Onion — diced
2 tb Minced garlic
6 Celery ribs — finely sliced
6 c Water or chicken stock
2/3 c Pearl barley
1 tb Dried dill weed
Salt and pepper to taste
2 lb Mushrooms

PLACE RIBS, ONION, GARLIC and celery in a soup pot.
Add the liquid, cover, bring to a boil and simmer over
low heat for 1 hour. Add the barley, dill, salt and
pepper and cook another 50 minutes. Add the mushrooms
and cook another 10 minutes. Serve piping hot.

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Strawberry And Raspberry Crumble

Recipe By : Cooking Live Show #CL8904
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
for the topping:
1 cup oats
2 tablespoons walnuts
1/4 teaspoon salt
2 tablespoons honey
1 tablespoon walnut or canola oil
for the crumble:
1/2 vanilla bean — cut into 3 pieces
5 tablespoons firmly packed brown sugar
1 pint fresh strawberries — hulled and sliced
1/2 pint fresh raspberries
1 tablespoon freshly squeezed lemon juice
2 tablespoons flour
1 tablespoon unsalted butter
frozen vanilla yogurt — optional

Preheat oven to 350 degrees.

Make the topping: In a small bowl, combine oats, walnuts and salt. In
another bowl combine honey and oil. With a fork stir honey and oil
into oat mixture.

Make crumble: In a blender or food processor, pulverize vanilla bean
with the sugar. In a bowl toss together vanilla sugar with remaining
crumble ingredients. Pour into buttered 6 cup dish. Sprinkle with
topping and bake for 35 minutes until juices are bubbling and topping
is golden brown. Serve immediately alone or over vanilla yogurt.

Yield: 6 servings

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Title: Quick Fruit Leathers
Categories: Snacks
Servings: 6

3 Fresh peaches, nectarines,
-pears
OR
6 Plums
4 1/2 ts Sugar
Plastic wrap for microwave

Servings: 6 or 7 fruit leathers

QUAN MEAS ING **

*DIRECTIONS* In blender or food processor, blend fruit and sugar until
smooth. Pour fruit puree’ into micorwave-safe bowl and cook on high 8 – 10
minutes, or until puree’ is reduced by about half. Lay a piece of microwave
safe plastic wrap on a 10 inch microwave safe plate. Evenly spread 1/4 c.
fruit mixture to a 6 1/2″ diameter circle. Make sure edges are not too thin
or they will scorch. Elevate plate on to of inverted (upside down)
microwave safe saucer. Microwave at medium (50 %) power about 5 minutes or
until leather is no longer sticky in center. If more cooking time is
needed, cook at medium in 25 second increments, watching closely so that
leather does not burn.

Carefully place plastic wrap with fruit leather on wire rack to cool. Let
stand at room temperature overnight to dry. Repeat with remaining fruit
puree’. Roll up leathers in plastic wrap. Store at room temp up to a
week.

SUNSHINE METHOD:

Follow directions above through cooking fruit puree’ in microwave. Let
cool. On plastic wrapped trays or cookie sheets, spread fruit into 6 1/2″
circle or rectangle 1/4″ thick. Cover Pans with cheesecloth. Place pans in
direct sunlight for 12 – 24 hours until dry. Fruit leather is done when
edges pull back from plastic and center is no longer sticky.

Courtesy Of: Joann Pierce

MMMMM

Title: Fried Herrings and Onion Sauce (Stegt Sild Med Logsauce)
Categories: Danish, Seafood, Ceideburg 2
Yield: 1 servings

8 md Sized herrings
2 Eggs
Bread crumbs
4 tb Flour
3 lg Onions, finely chopped
Milk
Salt to taste
Sugar to taste
Butter

Rinse and bone the herrings. Dip in flour (2 tablespoons), the
beaten eggs and the bread crumbs. Fry in plenty of butter. Serve
with onion sauce and boiled potatoes.

To make the onion sauce melt 2 tablespoons of butter in a pot over a
low flame. Stir in 2 tablespoons flour and add milk, keeping mixture
smooth. Cook until thickened. Add onions and bring to a boil. (If
desired onions may be boiled first in a little water). Season with
salt and sugar.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

I saw this recipe in a column by Laurel Flinders (Laurel’s
Kitchen) which formerly ran in the WASHINGTON POST. I think
this appeared about 9 years ago in response to a question
about how to enjoy a red wine which a reader had been given.
It has remained one of my favorite dishes through the years.
From the beginning, we adaped it to remove all added f*t.

Beans Bourgignon

1 large onion, chopped
1 large carrot, cut in half rounds
1 large potato, cubed
3 tbsp tomato paste
1 tsp dried thyme (use at least 1 tbsp if fresh)
2 bay leaves
1 1/2 c hearty red wine (more if using to saute)
(don’t skimp on quality here…I have, and it makes a
big difference…don’t use anything you wouldn’t drink)
4 cups cooked pinto beans
2 cloves of garlic, pressed
1/2 lb. mushrooms, sliced
2 + cups of water or hearty veggie broth (we flavor with dried
veggie broth and in the days prior to McD, with bovril or
another m**t broth)
salt and pepper to taste

Water-, veggie broth- or wine-saute the onions until translucent.
Add potatoes and carrots. Saute (soften) briefly before adding
water or broth, tomato paste, thyme and bay leaves.

Bring to a boil. Simmer until potato and carrot are cooked,
about 20 minutes, adding extra liquid as needed to keep
the vegs covered. Toward the end of cooking, add wine, beans,
garlic and salt to taste. Bring to a boil again and simmer 5
minutes.

Saute mushrooms and in your choice of liq, combine with bean
mixture and serve.

Great with crusty wheat bread and a salad. We also like this
over brown rice, and I have enjoyed it as a baked potato
topping.. BTW, it is better the second (and subsequent) day.

Title: CATHE’S SHRIMP DIP
Categories: Dips, Cathe
Yield: 1 batch

8 oz Cream cheese
4 tb Butter
1 tb Horseradish
2 dr Tabasco sauce (or more)
1 Onion, chopped
2 ts Worcestershire sauce
Shrimp (medium can)
1 tb Lemon juice
Crackers for serving

Cook onion in butter till limp.

Drain shrimp; place in a bowl with enough water to
cover with 3 ice cubes and the lemon juice. Let sit 5
minutes; discard ice cubes and drain well. Mash up
shrimp.

Cut cream cheese into hunks; blend in pan with butter
and onions. Stir in crushed shrimp, horseradish,
Tabasco, and woo sauce; mix well. Heat thoroughly.
Remove from heat and serve with crackers.

—–

Title: Pineapple Snow Custard Sauce
Categories: Diabetic, Desserts, Sauces, Low-fat/cal
Yield: 8 servings

1 tb Unflavored gelatin (1 pkg) CUSTARD SAUCE, optional
2 tb Sugar 2 Eggs, slightly beaten
1/8 ts Salt 2 tb Sugar
1/2 c Water 1/4 ts Salt
1 1/2 c Unsweetened pineapple juice 1 1/2 c Skim milk
2 Egg whites 1 ts Vanilla

Combine gelatin, sugar and salt in saucepan. Add water. Place over
low heat, stirring constantly until gelatin is dissolved. Remove
from heat.

Stir in pineapple juice. Chill until mixture begins to thicken. Add
egg whites and beat with electric beater until mixture begins to hold
its shape.

Spoon into dessert dishes. Chill until firm. Serve plain or with
soft Custard Sauce. Yield 6 cups.

3/4 cup serving Pineapple Snow without sauce: 45 cal, 1/2 fruit
exchange 1.7 gm protein, 0 fat, 9.5 gm carbohydrate, 45.9 mg sodium,
96.4 mg potassium, 0 fiber, 0 cholesterol

SOFT CUSTARD SAUCE Combine all sauce ingredients except vanilla. Cook
in double boiler over hot, not boiling, water. Stir constantly. When
custard coats a silver spoon, remove from heat. Cool at once by
placing pan in a bowl of ice water. Stir in vanilla. Serve over fruit
or gelatin. Yield 2 cups.

1/4 cup serving – 47 calories, 1/2 skim milk exchange 3.1 gm protein,
1.5 gm fat, 5.4 gm carbohydrate, 107.5 mg sodium, 92.4 mg potassium,
0 fiber, 69 mg cholesterol.

MY NOTE: If you just want to use 2 egg yolks from the Pineapple
Snow, try a half quantity of the sauce ingredients.

Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but
not tested by Elizabeth Rodier, Nov 93.

MMMMM

Title: Corn Souffle
Categories: Corn Eggs Main dish Mexican Sauces
Servings: 6

3 tb Margarine Or Butter
3 tb Unbleached Flour
1/4 ts Sugar
1/4 ts Cumin; Ground
1/4 ts Nutmeg; Ground
1/4 ts Red Pepper; Ground
1 c Milk
3 ea Eggs; Large, Separated
2 tb Onion; Finely Chopped
2 tb Green Chiles; Finely Chopped
8 3/4 oz Whole KernelCorn;Drained,1cn
————————–GREEN CHILE CHEESE SAUCE————————–
1/2 c Cheddar Cheese; Shredded,2oz
1/4 c Green Chiles; Finely Chopped
1/3 c Half Half
1 tb Onion; Finely Chopped
1 ts Cumin; Ground
1/4 ts Salt

Heat the oven to 350 degrees F. Butter a 1-quart souffle dish or
casserole. Heat the margarine in a 2-quart saucepan over low heat until
melted. Stir in the flour, sugar, cumin, nutmeg, and red pepper. Cook
over low heat, stirring constantly, until the mixture is smooth and
bubbly. Stir in the milk, heat to boiling, stirring constantly. Boil and
stir for 1 minute. Beat the egg yolks slightly in a medium bowl. Stir at
least half of the hot mixture gradually into the egg yolks. Stir the hot
mixture back into the saucepan. Boil and stir for 1 minute. Remove from
the heat and stir in the onion, chiles, and corn. Beat the egg whites in
another medium bowl on high speed, on an electric mixer, until stiff.
Stir about 1/4 of the egg whites into the corn mixture. Fold the corn
mixture into the remaining egg whites. Carefully pour the mixture into
the souffle dish. Bake uncovered until a knife inserted in the center
comes out clean, about 50 minutes. Prepare the Green Chile Cheese Sauce.
Serve the souffle with the sauce when souffle is done.

GREEN CHILE CHEESE SAUCE:

Heat all the ingredients over low heat, stirring constantly, until the
cheese is melted.

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