GOLDEN CREAM POTATO SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Boiling water
3 c Diced potatoes
1/2 c Chopped celery
1/4 c Chopped onion
2 tb Flour
2 c Milk
1/2 lb Chopped Velveeta cheese
1/2 ts Salt
1 t Parsley flakes
1 Cube chicken bouillon
Dash pepper

Add water to potatoes, celery, onions, parsley,
seasonings, and bouillon cube. Cover and cook till
tender. Blend flour and a small amount of milk and
then stir into the vegetable mixture. Add remaining
milk and cook until thickened. Add velveeta cheese and
stir till melted.

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Title: TUNA SALAD SANDWICH
Categories: Diabetic, Sandwiches, Fish, Rice
Yield: 3 humans

3 1/2 oz (1) can tuna; packed in oil
1/4 c Celery; finely chopped
1 tb Green pepper;(red or yellow
-for color if you can0
1/2 ts Salt;
ds Freshly ground pepper;
1 tb Green onion; finely chopped
1/4 c Plain low-fat yogurt;
1 ts Fresh lemon juice;
->OR<- 1 ts Vinegar;(Marukan Seasoned -Gourmet Rice Vinegar is -sweet vinegar)* 1 tb Grated American Cheese *(I get a LARGE bottle at Far-east food market and only that kind because it has a sweet flavor) Drain tuna well, then flake it into a bowl. Add remaining ingredients and mix well. Use 1/4 cup to spread on one slice of bread or an open-face sandwich or between two slices of bread for a regular sandwich, or mound on crisp lettuce. Food Exchange per serving: 1 1/2 LEAN MEAT EXCHANGES; CAL: 98; CHO: 2g; PRO: 11g; FAT: 4g; SOD: 279mg, CHO: 26mg; Low-sodium: Omit salt. Substitute unsalted canned tuna. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master -----

Black Bean Soup Chipotle “Smoke”

Recipe By : Sheila Lukins Feb 96 – Parade “The New Main Dish”
Serving Size : 6 Preparation Time :2:30
Categories : A-New-Main-Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried black beans
2 tablespoons extra virgin olive oil
1 large clove garlic — crushed
3 quarts water — (see note)
2 bay leaves
1 small dried red chipotle chili pepper
2 tablespoons ground cumin
1 tablespoon dried oregano
4 sprigs cilantro — large, whole
4 tablespoons flat leaf parsley — chopped
salt and pepper
1 red bell pepper — 1/4-inch dice
2 tablespoons brown sugar
2 tablespoons dry sherry
2 teaspoons fresh lime juice
1/4 cup cilantro — chopped
cooked rise
lime slices
sour cream

[1] Sort beans, discard stones. Soak overnight, covered with 2 inches
of water. Drain the beans and rinse several times in cold water. Set aside.
[2] Place oil in large, heavy pot over medium heat, add onion, cook 15
minutes, or until wilted, adding the garlic during the last 5 minutes.
[3] Add reserved beans, water, bay leaves, dried chili, cumin and
oregano. Gently bruise the cilantro sprigs. Tie them together and add to
the pot along with 2 tablespoons chopped parsley.
[4] Bring to boil, reduce heat to medium and simmer, uncovered for 1
1/2 hours, reducing the heat if necessary. Skim any foam that rises to the
surface.
[5] Discard the cilantro and bay leaves. Remove 2 cups of the soup
along with any garlic pieces and puree. Stir the puree back into the soup.
Season with salt and pepper.
[6] Add bell pepper, sugar, sherry, lime juice and 2 tables of parsley
and the chopped cilantro. Cook for 30 minutes. Serve in bowls over rice,
with lime, a drizzle of sherry, some sour cream.

Chipotles — Dried. Rehydrate the way we do dried tomatoes. Pickled.
Big-green ones are a new variety (ap 96)

Note: For extra flavor, a low or no sodium broth may be used instead of or
for some of the water.

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NOTES : “If you miss the flavor of a ham bone, a canned chipotle chili can
help.”

WATERCRESS SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Watercress bunch
1/2 md Onion, coarsely
-chopped
1 md Potato, roughly
-diced
1/2 Garlic clove, chopped
1/2 oz Butter (or your
-favourite oil
-or margarine)
3 c Water
1 tb Heavy cream
-(or whipping cream)
1 oz Black caviar (lump
-fish roe is fine)
4 Water biscuits
-(bite-size)
1 pn Salt and pepper
-(to taste)

Gently fry onion and garlic in a small amount of
butter until transparent. Season lightly with salt and
pepper, and add water and potato and boil until soft.

Pick over watercress and chop 4 or five sprigs and set
them aside. Put onion and potato mixture in blender
and puree. Add most of watercress, blend, re-season to
taste and return to heat.

Bring mixture to boil and simmer for 2 or three
minutes. Stir gently to prevent soup from sticking to
bottom. Remove from heat.

This is the decision point. Either set aside to cool,
then chill, or carry on to serve the soup hot.

Stir in cream and chopped watercress. Heap a teaspoon
of caviar on each of the water biscuits and float one
on each bowl of soup immediately prior to serving.

NOTES:

* Watercress soup, hot or cold — This thick, creamy
soup is equally good whether served hot or cold. I
have had watercress soup in restaurants, and my mother
sometimes makes it, too, but this recipe is my own
interpretation of the idea. Yield: Serves 4.

* Use the minimum amount of butter, oil, or margarine
that will turn the onion transparent. Those who are
particularly diet-conscious could dispense with this
step, and with the cream. Don’t overdo the garlic, 1/2
a small clove is ample since it is a background
flavour, not one that you should be aware of.

* A caution regarding seasoning. Potatoes absorb a
lot of salt so you may find it under-salted. The
caviar on the other hand, is very salty. This, for
me, is a delightful and important contrast. Guests can
always add extra salt if they choose.

* Water biscuits are made by Carr’s, amongst others,
and can be found in most supermarkets, possibly in the
gourmet food section. They are variously known as
water biscuits, water crackers and table water
crackers. To my mind the best for eating with cheese
are the high-bake ones, but the regular type are
better for this recipe. If you can’t find them, then
any round dry bland low-salt cracker will do.

* A 2 oz jar of lumpfish caviar costs a little under
$3.00, but it does keep in the fridge so you can get
two batches of four servings from one jar. I suppose
if budget is a prime consideration one could dispense
with the caviar, too, but that would be like serving a
martini without the olives. (Treasonable.)

: Difficulty: easy to moderate.
: Time: 20 minutes of preparation, 1/2 hour of
simmering. : Precision: Approximate measurement OK.

: Marcus G Hand.
: AT T Information Systems, Holmdel NJ
: ihnp4!mtunh!mgh

: Copyright (C) 1986 USENET Community Trust

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Title: Garlic-Wine Rice Pilaf
Categories: Garlic, Vegetables
Yield: 4 servings

1 x Rind Of 1 Lemon
8 ea Cloves Garlic, Peeled
1/2 c Parsley
6 T Unsalted Butter
1 c Regular Rice (Not Instant)
1 1/4 c Chicken Stock
3/4 c Dry Vermouth
1 x Salt Pepper To Taste

Chop together the lemon rind, garlic and parsley. Heat the butter in
heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes.
Stir in the rice. Stir over medium heat for 2 minutes. Combine the
stock and wine in a saucepan. Heat until ti begins to bubble at teh
sides. Stir into rice; add salt and freshly ground pepper. Cover
tightly and simmer over very low heat for 20 minutes or until liquid
is absorbed and rice it tender. Fluff with a fork. Drape a towel
over the pot and cover the towel until it is time to erve. Serve hot
or at room temeperature.

MMMMM

Title: PORK PINEAPPLE MEATBALLS
Categories: Diabetic, Main dish, Vegetables, Meats
Yield: 4 nice folks

1 lb Lean ground pork;
6 Scallions; finely chopped
1 Red/green/yellow pepper;
-seeded finely chopped
-may use a comb of 3 peppers
1 c Whole wheat bread crumbs;
-fresh
Salt to taste
Pepper to taste
2 Eggs
8 oz Cn pineapple; in natural
-juice; drained
1/4 c All-pupose flour;
1 tb Water;
1/4 c Dry bread crumbs;

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Title: ALMOND CHOCOLATE COOKIES
Categories: Cookies
Yield: 1 servings

1 c Butter
1/2 c Brown sugar
1/2 c Sugar
1 ea Egg yolk
1 ts Vanilla
2 c Flour
10 oz Chocolate chips
1 c Finely chopped nuts

Cream butter and sugar, add egg yolk and vanilla. Stir in flour.
Spread mixture thinly on greased cookie sheet. Bake at 350 degrees
for 15 to 20 minutes. Melt chocolate over hot water and spread over
warm baked cookies. Sprinkle on nuts and press them firmly. Cut in
bars while still warm. Let stand until chocolate is dry.

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Title: Melomacarona
Categories: Cookies, Greek, Christmas
Yield: 40 servings

1 1/2 c Olive oil
1/2 c Butter, unsalted
-(at room temperature)
1 c Beer
3/4 ts Cinnamon, ground
1/4 ts Ground cloves,
-ground
Orange peel (use the
-grated peel of one orange)
1 c Sugar
2.00 c semolina, finely
-ground
6.00 c flour
1/2 ts Baking soda
0.50 ts baking powder
1.00 ts salt
1.50 c sugar (for the
-syrup)
1 1/2 c Honey
1 c Water
0.50 c walnuts, chopped

Put the olive oil, butter, beer, cinnamon, cloves, orange peel and
sugar in a mixing bowl and beat until they are thoroughly blended.

Sift about one cup of flour with the baking soda, baking powder and
salt and blend into the mixture. Add the semolina, a cup at a time,
into the mixture.

Add the enough of the remaining flour, a cup at a time, until you get
a rather firm dough (you may need a bit more or less than the amount
mentioned in the ingredients list). Use your hands to do the mixing,
as an electric mixer will be useless after the first two or three C
of flour have been added.

Roll the dough into cylinders, about two inches long and one inch in
diameter, flatten them with your hands, and place them on cookie
sheets greased with a little olive oil. Bake at 350 degrees F. for
half an hour. Remove the cookies from the oven and let them cool for
about half an hour.

Make the syrup: mix the sugar, honey and water, and bring them to a
boil. Cook on low heat for three minutes and skim off the foam that
forms on top. Pour the hot syrup over the cookies, sprinkle them with
the chopped walnuts and let them soak overnight.

NOTES:

* Traditional greek Christmas cookies soaked in honey syrup — This
is one of the two kinds of confection that are traditionally consumed
in large quantities in Greece during the holiday season (the other is
kourabiedes). I suppose the name translates to something like “honey
macaroons”, except that they are not really macaroons. I got the
recipe from a greek cookbook.

* You can use flour instead of semolina, but only as a last resort,
as you won’t be able to get that wonderful grainy texture which you
get if you use semolina.

* The amounts given here are for only half a recipe. Considering
that it is very hard to eat only one melomacarono, making the full
recipe may not be as outrageous as it sounds!

Difficulty: Easy to moderate.
Time: 30 minutes preparation, 30 minutes baking, 30 minutes
cooling, overnight soaking.
Precision: approximate measurement OK.

Kriton Kyrimis
Princeton University, Princeton, New Jersey, USA
princeton!kyrimis kyrimis@princeton.edu

Copyright (C) 1986 USENET Community Trust

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Title: CAULIFLOWER SOUFFLE
Categories: Vegetables, French can
Yield: 1 servings

1 Cauliflower;medium, cut in
-florets
2 tb Butter
2 tb Flour;all purpose
1 c Milk
-Salt pepper
Nutmeg, ground
4 Eggs; separated
1 c Cheddar cheese;strong,grated

Souffle de Chou-Fleur
The fertile plains around Lac St. Jean produces
excellent vegetables and supports thriving dairy
farms. A strong cheddar cheese, made at St. Prime on
the west side of the lake and aged up to 4 years, is
one of the region’s finest cheeses. Adele
Coperman-Langevin of St. Fulhence combines cauliflower
from her market garden in her souffle.

Cook cauliflower in boiling, salted water until
tender, drain well and mash. Melt butter in medium
saucepan, blend in flour and cook, stirring over
medium heat until bubbly; do not let mixture brown.
Meanwhile, bring milk to a boil in another saucepan.
Add hot milk to butter-flour mixture and cook,
stirring over medium heat until sauce thickens and is
smooth. Season to taste with salt, pepper and nutmeg.
Remove from heat.
Lightly beat egg yolks and stir into sauce. Then
stir in cheese and cauliflower until smooth. In a
large bowl, beat egg whites until stiff but not dry.
Fold cauliflower mixture gently but thoroughly into
beaten egg whites. Pour into a buttered 2 quart (2 L)
souffle dish. Bake in preheated 350F oven for 30 to 40
minutes, or till puffed, firm and lightly browned.
Serve at once. SERVES: 4-6

SOURCE: _A Taste of Quebec_by Julian Armstrong posted
by Anne MacLellan

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Title: FLAKY PIE CRUST MIX
Categories: Mixes
Yield: 1 servings

12 1/2 c Unbleached Flour
5 c Vegetable Shortening
2 tb Salt

———————-FLAKY PIE CRUST———————-
2 1/2 c Flaky Pie Crust Mix
1 Large Egg, Beaten
1/4 c ICE Water
1 tb White Vinegar

Combine unbleached flour and salt in a large bowl and
blend well. With a pastry blender, cut in shortening
until evenly distributed. Mixture will resemble
cornmeal in texture. Put in a large airtight
container and lable as Flaky Pie Crust Mix. Store in
a cool, dry place and use within 10 to 12 weeks. Or
put about 2 1/2 cups of mixture each into 6 freezer
bags. Seal and label bags and freeze. Use within 12
months.

Makes about 16 cups mix, enough for 6 double pie
crusts or 12 single pie crusts. FLAKY PIE CRUST:

Crumble Flaky Pie Crust Mix, if frozen. Put mix in a
medium bowl. In a small bowl, combine ice water, egg
and vinegar. Sprinkle a spoonful of the water mixture
at a time over the flaky pie crust mix and toss with a
fork until dough barely clings together in the bowl.
Roll out dough to desired thickness between 2 sheets
of lightly floured waxpaper. Place dough in 9-inch
pie plate without stretching. Flute edges. If
filling recipe calls for a baked picrust, preheat oven
to 425 degrees F. (220 degrees C.). Bake 10 to 15
minutes, until very lightly browned. Cool. Fill and
bake according to directions for filling. For double
crust pie, place top crust over filling, press and
flute edges, and cut slits in top crust. Makes enough
crust for one 9-inch double-crust pie or two
single-crust pies.

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