ANGEL HAIR SOUP WITH CHICKEN PINE NUTS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chicken breast halves
-skinned and boned
About 1/2 lb total
3 oz Fresh angel hair pasta
2 tb Italian parsley
2 cn (14 1/2 oz ea) chicken broth
2 tb Pine nuts

1. Cut the chicken into thin strips, 1/4×1-inch. Cut
the pasta into 1-inch pieces. Mince the parsley and
set aside.

2. Bring the chicken broth to a boil in a covered
medium saucepan over high heat. Add the chicken and
reduce the heat to medium-high. Cook. stirring
occasionally, until the chicken is almost cooked
through, about 1 min. Add the angel hair pasta and
cook until tender but still firm, 2 min longer.

3. Meanwhile, place the pine nuts in a small, dry
frying pan over medium heat. Cook, stirring
occasionally, until golden brown, about 3 min.

4. To serve, spoon the soup into bowls and garnish
with the pine nuts and minced parsley.

The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in
10 Minutes or Less by Nancie McDermott ISBN
0-688-13475-0 pg 22

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Title: ROCK CANDY
Categories: Candies
Yield: 1 batch

2 1/2 c Sugar
1 c ;Water

Punch holes at the top edge of a thin 8″ square pan and lace about 7
strings from one side to the other. Place the laced pan in a pan deep
enough to catch any leaking syrup. Dissolve sugar in water and cook
without stirring to about hard ball stage (247-252 degrees). Pour syrup
into laced pan. It should reach a level about 3/4″ above the strings.
Cover the surface with a piece of foil. Watch and wait. The syrup
sometimes takes a week to crystallize. Lift out the laced pan. Cut the
strings and dislodge the rock candy. Rinse quickly in cold water and put
on racks in a very low oven to dry.

Source: Joy of Cooking, 1985
Shared by Allison Cozzi

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EVER-READY BRAN MUFFINS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bran Breads
Fruits Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz WheatBran Flakes/Raisins — 1Pk
5 c Whole Wheat Flour
2 c Sugar
1 tb Baking Soda AND
2 ts Baking Soda
2 ts Salt
4 ea Eggs — Lg, Beaten
1 qt Buttermilk
1 c Vegetable Oil

Combine the cereal, flour, sugar, soda and salt in a
very large bowl. Make a well in the center of the
mixture and add the eggs, buttermilk and oil. Stir
until the dry ingredients are just moistened and no
flour streaks remain. Cover and store in the
refrigerator until ready to bake. Batter can be stored
for up to 6 weeks. When ready to bake, spoon the
batter into prepared muffin tins, filling each cup
2/3rds full. Bake at 400 degrees for 12 to 15 minutes
or until done. Makes a total of 5 1/2 dozen muffins.

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SESAME MEAL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sesame seeds
1/2 ts Sea salt

Place 2 tablespoons of the sesame seeds in a blender
and blend well. Add the remaining seeds by 2
tablespoon measurements, blending well after each
addition. Mix in the salt.

Use as a dressing on salads, casseroles, and broled
vegetables, or as a condiment.

Makes 1 cup

From _The Cookbook for People Who Love Animals_ from
Gentle World

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Title: Purple Plum Chiffon Pie
Categories: Pies, Desserts
Yield: 6 servings

1 1/4 lb Fresh purple prune plums
1 c Sugar
1 1/2 pk Envelopes unflavored gelatin
2 Egg whites
1/2 c Heavy cream,whipped
Whipped cream for garnish
1/4 c Water
1 tb Lemon juice
1/4 c Water
ds Salt
1 Baked pastry shell (9")

Wash; halve and pit plums. Place in large saucepan with 1/4 cup water.
Cover and simmer over low heat until tender,about 10 minutes. Puree
plum pulp and liquid in blender. Measure 2 cups puree,adding water if
necessary. Add sugar and lemon juice. Stir until sugar is dissolved.
Soften gelatin in 1/4 cup cold water. Dissolve over hot water. Chill
until slightly thickened. Beat egg whites with salt until stiff, but
not dry. Fold egg whites and whipped cream into plum mixture. Pile
into pastry shell. Chill until firm. Garnish with whipped cream, if
desired. Makes 1 ea 9″ pie.

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Title: GREEN PEAS MUSHROOMS
Categories: Diabetic, Side dish
Yield: 4 sweet ones

1 c Water;
2 c Green peas; fresh or frozen
1 ts Vegetable oil;
4 lg Mushrooms; sliced
3 Green onions; chopped
1 tb Low-sodium soy sauce;

In a saucepan, bring water to a boil, add peas and
cook 5 minutes or until just tender. Drain.
Meanwhile, heat oil in a non-stick skillet and saute
mushrooms and green onions until tender. Combine with
peas and toss with soy sauce. Food Exchange per
serving: 1 STARCH/BREAD EXCHANGE; CAL: 80; CHO: 13g;
PRO: 4g; SOD: 221mg: FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and your via Nancy O’Brion and her

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MOUSSAKA SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Main dish Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Eggplant — Small
4 tb Olive Oil
8 c Lamb Stock — See Recipe 9
1/2 c Lamb — Cooked, Cubed
1/4 ts Salt
1/2 ts Oregano Leaves — Dried
2 ea Tomatoes — Lg, Chopped
1/2 c Peas — Frozen
—–GARNISH—–
1 x Grated Parmesan Cheese

Peel the eggplant and cut into 1/2-inch cubes. Heat
the olive oil in a 2 1/2-quart saucepan and brown the
eggplant. Add the stock, lamb, salt and oregano.
Bring to a full boil. Reduce the heat, cover and
simmer for 5 minutes or until the eggplant is very
soft. Add the tomatoes and peas and cook an
additional 2 minutes. Serve hot with a garnish of
grated Parmesan Cheese.

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I thought I’d write down the things that
helped me the most to get started on VLF
eating habits and are making it easy to
stay there, too:

1) Rice Cooker. Cost: 40.-. With Steamer inset.
Allows me to cook FF foods with minimal
effort, especially for lunches to take to work.

2) Full spice rack with herbs, spices, FF sauces,
vinegars, FF dressings, etc. Allows me to
cook interesting foods without shopping.
Cost varies, but was built up gradually.

3) A larder, stocked with canned veggies, FF
snacks, and a freezer compartment with
a selection of favorite frozen veggies.
Allows me to snack on the healthy foods that
I prefer. Cost: Comes from food budget. I
actually spend less on food than I used to.

4) Bread Maker. Cost: 200.-. Sweet breads,
spicy breads, heavy breads, light breads,
all FF, fresh and enticing. Who needs chips!

5) The Ornish book with many, many gourmet
recipes. My family is in the deli food
business. Gourmet food is a basic food
group to me. Thank Ornish I don’t have to
live without it! Cost: ~20.- for hardcover
version.

6) This mailing list. You all know the benefits….
Cost: Free or cost of email carrier.

Note on cost: I have definitly passed the break-even
point of the initial investments. Healthy
ingredients are cheaper! Isnt’ that funny!

Title: Cock-A-Leekie Soup
Categories: Polkadot, Epona, Soups/stews, Poultry
Yield: 1 Servings

1 lg Onion, chopped
2 lg Stalks celery, chopped
6 Carrots, chopped
1 lg Roasting chicken
3/4 c Pearl barley
6 Peppercorns
4 Cloves
6 lg Leeks
Salt pepper to taste
1/2 c Fresh parsley, chopped
3 qt Water (approx.)
1/2 c Chopped prunes, figs, or
Raisins

In a large kettle, place onion, celery, carrot, and spices. Clean
leeks thoroughly; chop coarsely, discarding any tough parts. Rinse
chicken and discard any excess fat. Add to kettle with leeks and
barley. Cover with 3 qts. of water (or however much it takes to
cover chicken). Bring to a boil, skimming top. Reduce heat to
medium and simmer, partially covered for 1 hour. Remove chicken, bone
and chop, then return to kettle. Add salt, pepper, parsley, and
prunes. Cook 15 minutes.

(recipe by Diane Napolitan of The Upper Crust)

* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA

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Title: Meat Stock (Broth)
Categories: Meats, Canning
Yield: 1 text

Beef: Saw or crack fresh trimmed beef boes to enhance extraction of
flavor. Rinse bones and place in a large stockpot or kettle, cover bones
with water, add pot cover, and simmer 3 to 4 hours. Remove bones, cool
broth, and pick off meat. Skim off fat, add meat removed from bones to
broth, and reheat to boiling. Fill jars, leaving 1-inch headspace.

Chicken or turkey: Place large carcass bones in a large stockpot, add
enough water to cover bones, cover pot, and simmer 30 to 45 minutes or
until meat can be easily stripped from bones. Remove bones and pieces,
cool broth, strip meat, discard excess fat, and return meat to broth.
Reheat to boiling and fill jars, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the canning method used.
Table 1. Recommended process time for Meat Stock in a dial-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Meat Stock in a weighted-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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