Title: Pumpkin Tea Ring
Categories: Diabetic, Desserts, Breads/bm
Yield: 25 servings

1 tb Active dry yeast; 16 oz Pumpkin; canned
1/4 c Warm water 1 ts Cinnamon
1 c Milk; skim 1/2 ts Nutmeg
1/4 c Vegetable oil; 1/4 ts Cloves
2 tb Sugar 1/2 c Dark raisins or currents;
1/2 ts Salt 2 tb Margarine
5 c Whole wheat flour; 2 tb Honey;
(5 1/2 c)

Soften yeast in the water. Combine the milk, oil, and salt in a
large bowl with 2 cups of the flour. Add yeast mixture, pumpkin,
cinnamon, nutmeg, cloves, and raisins. Mix well. Stir in 3 more
cups of flour. Beat. Transfer to an oiled bowl, cover with damp
towel, and let raise in in a warm place until doubled in bulk (about
1 hour). Punch down dough and turn onto a lightly flour surface and
knead in the remaining flour to make a smooth elastic dough, about 5
minutes. Melt the margarine and honey together in a saucepan. Break
off 2-inch of the dough and shape into balls. Dip the honey mixture.
Place in an oiled 10-inch tube pan. Cover and let raise until doubled
(about 1 hour). Bake in a 350 F oven for 50 to 60 minutes. Cool 10
minutes before removing from the pan. Serve warm.

Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT EXCHANGE plus 1
FRUIT EXCHANGE

CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144

MMMMM

Title: Cream of Broccoli Soup #2
Categories: Vegetables, Microwave, Soups/stews
Yield: 6 Servings

2 tb Butter/margarine
1/4 c Chopped fresh onion
1 ea Chopped rib celery
1 1/2 lb Broccoli
2 c Beef bouillon
3/4 c Light cream
2 tb Chopped scallions

Melt butter in saucepan; add onion and celery and cook until
tender. Wash and trim broccoli; cut into small pieces. In a
large saucepan, add broccoli and bouillon. Bring to a boil;
cover and cook over medium heat for 20 minutes. Stir in onion
and celery. Puree 2-3 batches in blender or food processor.
Return to saucepan, add cream and cook 2 minutes until
thickened. Garnish with chopped scallions.

MMMMM

Barr’s French Onion Soup

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds unpeeled onions
1/2 cup butter — (1 stick)
1 1/2 teaspoons freshly ground black pepper
2 tablespoons paprika
1 bay leaf
7 cans beef broth — (about 16-ounce)
divided (recommended Swanson’s)
1 cup dry white wine — optional
3/4 cup all-purpose or instant flour (such as
Wondra)
Caramel coloring or Kitchen Bouquet — optional
2 tsps salt
french baguettes, optional
Swiss or Gruyere cheese, optional

Peel onions and slice 1/8 inch thick, preferably in a food processor. Melt
butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered,
over low heat for 1 1/2 hours, stirring occasionally. (The long cooking
time makes the onions mellow and sweet.) Stir in pepper, paprika and bay
leaf; saute over low heat 10 minutes more, stirring frequently. Pour in 6
cans broth and wine. Increase heat and bring to a boil. Dissolve flour in
remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer
slowly for 2 hours. Adjust color to a rich brown with caramel coloring,
season with salt. Refrigerate overnight. To serve, heat soup in microwave
or on stove top. If desired, pour into ovenproof crocks or bowls. Top
with a slice of breat and a sprinkling of grated cheese. Heat under the
broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen. Yield: 4 quarts.

– – – – – – – – – – – – – – – – – –

Per serving: 105 Calories; 7g Fat (67% calories from fat); 6g Protein; 2g
Carbohydrate; 17mg Cholesterol; 1161mg Sodium

Title: Easy Soft Pretzels
Categories: Snacks, Kids
Servings: 6

10 oz Package refrigerated pizza
-dough
1 Egg, beaten
1 tb Water

From: FOODday, Feb. 26 ’91; Valerie Whittle Makes: 10 pretzels

* Poppy seed * Sesame seed * Course salt * Garlic or onion salt

Unroll pizza dough onto an 18-inch piece of lightly floured waxed paper.
Roll dough into a 16 by 10 inch rectangle. Cut dough lengthwise into 10 1
inch-wide strips. Shape each strip of dough into a circle, overlapping
about 4 inches from each end and leaving ends free. Taking one end of the
dough in each hand, twist at the point where the dough overlaps. Carefully
lift each end across to the edge of the circle opposite it. Tuck ends under
to seal. Place pretzels 1 inch apart on an ungreased baking sheet.

Stir together egg and water. Brush pretzels with egg mixture. Sprinkle
with sesame seed, poppy seed, coarse salt, garlic salt or onion salt. Bake
in a 350 degree oven for 15 to 17 minutes or until golden. Serve warm.

per serving: 85 cals, 3 g prot, 13 g carbo, 2 g fat, 21 mg chol, 143 mg
sod.

MMMMM

15-Minute Tomato Soup

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
2 tsp olive oil
1 small onion — chopped
1 small zucchini — diced
1 tomato — peeled, diced
1 cup tomato juice
1 cup chicken or vegetable stock
1/2 tsp granulated sugar
1/4 tsp. dried oregano and basil
1/2 cup corn kernels

Method:
In saucepan, heat oil over medium heat. Cook onion and zucchini,
stirring
occasionally, 3 minutes.

Add tomato, tomato juice, stock, sugar, oregano and basil. Bring to
boil.
Reduce heat and simmer 5 minutes.

Add corn; simmer 2 to 4 minutes or until heated through. Season with
salt
and pepper to taste.

Serves 2

– – – – – – – – – – – – – – – – – –

NOTES : ?? – Source not sure was in one of my text files

Mediterranean Tofu Ragout

Recipe By : COOKING RIGHT SHOW #CR9645
Serving Size : 4 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tablespoons olive oil
1 Cup firm tofu — cubed
1/2 Cup red onion — thinly sliced
1/2 Cup crimini or shiitake mushrooms — quartered
2 Tablespoons garlic — slivered
1 Cup artichoke hearts* — quartered
1 1/2 Cups fresh or canned diced tomatoes — in juice
1 Tablespoon capers — drained
1/4 c Nicoise, kalamata or oil-cured olives
— pitted and halv
Salt and freshly ground pepper
–Garnish–
Steamed basmati or jasmine rice
Freshly grated Parmesan and basil sprigs

Heat 2 tablespoons of olive oil in a wok or non-stick skillet and gently
stir fry the tofu until golden brown. Remove and set aside.

Heat the remaining oil and add the onions, mushrooms and garlic and saute
until crisp, tender and lightly colored. Add the artichokes, tomatoes,
capers and olives and cook for 3-4 minutes until flavors come together.
Correct seasoning with salt and pepper. Carefully stir in tofu and serve
immediately with steamed rice, freshly grated Parmesan and fresh basil.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

NOTES : *use ONLY fresh cooked or canned artichoke hearts–NOT marinated

Title: SAUSAGE CHICKEN JAMBALAYA
Categories: Cajun
Yield: 12 servings

1/4 c Oil
1 Chicken; cut up or boned
1 1/2 lb Andouille
4 c Onions; chopped
2 c Celery; chopped
2 c Green pepper
1 T Garlic; chopped
4 c Rice, long grained
5 c Chicken stock
2 1/2 t Salt
Cayenne; to taste
2 c Green onions; chopped

Season and brown chicken in oil (lard, bacon drippings are traditional)
over med-high heat. Add sausage to pot (cut in 1/4″ rounds) and saute
with chicken. Remove both from pot. For brown jambalaya, either add
heaping Tbsp brown sugar to hot oil and caramelize, make roux, or use
Kitchen Bouquet. For red jambalaya, delete this. (I prefer to make a
deep chestnut colored roux). Saute onions, celery, green pepper and
garlic to the tenderness that you desire. Return chicken and sausage to
pot. Add liquid and salt, pepper, and other desired seasonings and bring
to boil. If using Kitchen Bouquet for brown jambalaya, add 1-2 Tbsp.
For red jambalaya, add approx 1/4 cup paprika, and you may want to use
1/2 stock and 1/2 tomato juice or V-8 for your liquid. Add rice and
return to boil. Cover and reduce heat to simmer. Cook for total of 30
minutes. After 10 minutes of cooking, remove cover and quickly turn
rice from top to bottom completely. Add green onions and chopped
tomatoes if desired. For seafood jambalaya, follow the first two steps,
and then return seafood here.

NOTE: 1 cup raw long grain rice will feed 3 people. 4 keys: 1 cup rice
to a total of 2 cups of trinity in any combination (trinity = onions,
celery and green pepper) 1 cup raw rice to 1-1/4 cups liquid overseason
to compensate for the rice. Cook for a total of 30 minutes, turning
completely after 10 minutes.

—–

turned out.

Blueberry Lemon Loaf

Recipe By : Published by Gold Medal
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup plus 1 tablespoon water
1 1/2 teaspoons grated lemon peel
2 tablespoons butter or margarine — softened
3 cups Gold Medal Better for Bread Flour
2 tablespoons dry milk
3 tablespoons sugar
1 1/2 teaspoons salt
2 teaspoons Fleischmann’s Bread Machine Yeast
1/3 cup dried blueberries — or currants

Measure carefully, placing all ingredients in bread machine pan in the order
recommended by the manufacturer.

Select Sweet or Basic/White cycle. Use Medium or Light crust setting. Push
start.

Use of a delay timer is okay.

Makes a 1 1/2 lb loaf.

Formatted for you by Ilene Warfield.

– – – – – – – – – – – – – – – – – –

Title: Gingered Ribs
Categories: Meats
Yield: 1 Servings

1/2 c Brown sugar
1 Envelope dry Italian salad
-dressing mix
1 ts Celery salt
1 1/2 ts Ginger
1/2 c Ketchup
1/4 c Vinegar (white vinegar)
1/2 c Water
3 1/2 – 4 lbs. ribs (pork or beef)

Combine brown sugar, salad dressing mix, celery salt,
ginger, ketchup, vinegar and water. Place ribs in a
Dutch oven and bake at 350ø for 2 hours. Baste ribs
with sauce every 30 minutes. Typed in MMFormat by
cjhartlin@msn.com Recipe by Charley Sangl Source:
Quick ‘n Easy Cooking

—–

SPINACH RISOTTO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Microwave Poultry
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onions, chopped
2 tb Oil, olive
1 c Rice, uncooked
2 c Stock, chicken
1/4 ts Salt
10 oz Spinach — thawed
1/3 c Cheese, Parmesan, grated
1/4 ts Pepper, black
1 md Tomatoes

In 2-quart casserole, cook onion and olive oil on HIGH 3-4 minutes, until
tender, stirring halfway through cooking.

Stir in rice, coating each grain. Stir stock and salt into rice. Cook,
covered, on HIGH 5-8 minutes, until boiling. Stir.

Cook, covered, on MEDIUM (50 % power) 13-15 minutes, until liquid is
absorbed and rice is tender.

Drain spinach well, squeezing to remove all liquid. Stir spinach, Parmesan,
and pepper into rice. Let stand, covered, 5 minutes. Remove seeds from
tomato and cut into 1/2″ chunks; stir into rice.

From: “October 1992 Good Housekeeping” Posted on GEnie by S.ZENSEN [News
Queen], Dec 23, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node 004/005

– – – – – – – – – – – – – – – – – –