CHICKEN NOODLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Chicken pieces
6 c Hot water, divided
2 x Lg stalks Celery, thin slice
1 c Med Carrots, thin sliced
1/2 t Dried Basil
1/4 t Rosemary
1/4 t Pepper
1 t Salt, (opt.)
1/2 c Thin Egg Noodles

In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots,
basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or
until chicken falls easily from the bone, stirring twice during cooking.
Remove chicken from the bones. Discard bones and skin. Dice meat and
return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at
High 8-10 minutes, or until water boils. Then, Microwave at High 7-10
minutes, or until noodles are tender.
PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol
Exchanges: 1 veg, 1 1/2 low fat meat

– – – – – – – – – – – – – – – – – –

Cream Cheese Pound Cake

Recipe By : John Setzler – an original!
Serving Size : 24 Preparation Time :0:20
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups butter — softened
1 8 ounce pkg cream cheese — softened
3 cups sugar
6 large eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1/8 teaspoon salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes
or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one
at a time, beating just until yellow disappears. Add vanilla, mixing well.

Combine flour and salt; gradually add to butter mixture, beating at low speed
just until blendedafter each addition. Pour batter into a greased and floured
10-inch tube pan.

Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan.

Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted
in center of cake comes out clean. Cool in pan on a wire rack 10 to 15
minutes; remove from pan and cool completely on wire rack.

– – – – – – – – – – – – – – – – – –

NOTES : Tried on November 14, 1995 – made several minor modifications to
perfect this recipe. It’s great!

Title: Crazy Cake
Categories: Cakes, Desserts
Yield: 9 Servings

1 1/2 c Flour
1 c Sugar
3 tb Cocoa
1/2 ts Salt
1 ts Baking soda
1 tb Vinegar
6 tb Oil
1 ts Vanilla
1 c Cold water

Mix flour, sugar, cocoa, salt and baking soda in an
8-inch square pan. Make three holes in the mixture.
Put the vinegar in one, the oil in another and the
vanilla in the third. pour cold water over all and
stir to mix well. Bake at 350 deg f. for 25 minutes.
Dust top with confectioners sugar.

—–

PUMPKIN AND CHICKPEA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Corn Oil
3 md Onions — chopped
1/2 lb Dried Chickpeas — soaked
-overnight in water, drained
-and chopped in a food
-processor
2 lb Pumpkin — chopped
2 tb Honey
1/2 ts Salt
1/4 ts White Pepper
8 c Water
2 tb Flour — dissolved in
1/4 c Water

Heat oil in pan and stir-fry onions until they turn
golden. Add chickpeas, pumpkin, honey, salt and
pepper, and stir-fry mixture over moderate heat for 5
minutes. Add water, bring to a boil and cook over
moderate heat for 30 minutes. Add flour mixture for
thickening and simmer over low heat for 15 minutes
more. Serve hot.

Source: Medford Mail Tribune, 30 August 1994 Typed by
Katherine Smith Kook-Net: The Shadow Zone IV – Stinson
Beach, CA

– – – – – – – – – – – – – – – – – –

Title: Eggplant Tahini Pate
Categories: Appetizers, Pate
Yield: 6 servings

1 lg Eggplant
1 lg Garlic clove
3 Shallots
1 ts Garam Masala
3 tb Tahini (creamed sesame)
1 Lemon peel, finely grated
3 tb Lemon juice
Salt to taste
2 ts Olive oil
Cayenne pepper
Halved lemon slices (opt)
Fresh parsley sprig (opt)
Pita bread, cut in strips

Preheat oven to 350’F. (175’C.). Prick eggplant several times with a
fork.

Bake eggplant in preheated oven 30-40 minutes or until softened and
skin has turned dark brown. Cool, trim ends and peel eggplant.
Process flesh in a blender or food processor with garlic, shallots,
Garam Masala, tahini, lemon peel and juice until smooth and evenly
combined.

Season with salt. Spoon mixture into a serving bowl, drizzle with
olive oil and sprinkle with cayenne pepper. Garnish with lemon slices
and parsley sprig, if desired, and serve with pita bread.

MMMMM

Title: POPPY SESAME SEED STRAWS
Categories: Appetizers
Yield: 60 servings

2 tb Poppy seeds
2 tb Sesame seeds
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
6 Phyllo dough sheets (14×18″

Preheat oven to 400 degrees F. Lightly coat 2
baking sheets with nonstick cooking spray or line with
parchment paper. Heat a small heavy skillet over
medium heat. Add the poppy and sesame seeds and cook,
stirring until they are aromatic and toasted, 2 to 3
minutes. Turn out onto a plate to cool. In a small
bowl, whisk together egg white, oil and salt.
Lay a sheet of phyllo on a work surface with a
short side toward you. With a pastry brush, lightly
coat the lower half of the sheet with the egg-white
mixture and sprinkle with 1 tsp. seeds. Fold the upper
half over to cover the lower half. Brush the right
half of the folded sheet with egg-white mixture,
sprinkle with 1/4 tsp. seeds and fold the left half
over the seeds. Brush the bottom half of the folded
sheet with the egg-white mixture, sprinkle with 1/4
tsp. seeds and fold the upper half over. Finally,
brush the top with the egg-white mixture and sprinkle
with 1/4 tsp. seeds. Cut into 10 short strips using a
knife or serrated pastry cutter. With a wide spatula,
transfer the strips to the baking sheet, placing them
about 1/2 inch apart. Repeat the procedure with the
remaining 5 sheets of phyllo, egg-white mixture and
seeds. Bake the straws for 8 to 10 minutes, until
golden and crisp. Transfer to a rack to cool.
The straws may be stored in an airtight container
at room temperature for 1 week or in the freezer for
up to 2 months.
Makes about 5 dozen straws.

19 calories per straw: 1 g protein, 1 g fat, 3 g
carbohydrate; 23 mg sodium; 9 mg cholesterol.

From Eating Well, May/June 1993.

—–

Title: Comforting Quick Cream Soups (Vegan)
Categories: Soups, Untested
Yield: 1 servings

MMMMM————————-START WITH——————————
1 Cubed potato
Water, or stock

MMMMM—————–BRING TO A BOIL AND SIMMER———————-

MMMMM——————ADD ONE OF THE FOLLOWING———————–

MMMMM————————COMBINATIONS—————————–
2 Peeled stalks of broccoli
-or 1c florets, chopped
Dried onion
Veg bouillon

MMMMM—————————–OR———————————-
2 Carrots, chopped
1/4 ts Curry powder

MMMMM—————————–OR———————————-
1 c Mushrooms
1 tb Wine (1-3T)

MMMMM—————————–OR———————————-
2 Stalks celery, chopped
1/4 ts Tarragon, marjoram, or
-savory

MMMMM—————————–OR———————————-
1 pk Frozen spinach or kale
Grated nutmeg
1/4 ts Lemon juice

MMMMM—————————–OR———————————-
1 c Frozen corn
1 ts Fresh parsely

MMMMM—————————–OR———————————-
1 c Frozen peas
1/8 ts Each of ginger and pepper
1 ts Vinegar (1-3t)

MMMMM—————————–OR———————————-
1 Sweet potato or half an
-acorn squash, peeled and
-chopped
1/2 ts Italian herb mixture

Simmer the soup until the veggies are tender. Puree in blender or
food processor until smooth. Add salt/pepper to taste.

Sally’s notes: Instead of stock of bouillon cubes, you can take out
1/2c soup after pureeing and dissolve a T of miso in it, then return
it to the pot and mix. Almost all the combos are good with the
addition of 1/2 an onion and a clove or two of garlic sauteed in
sherry. Other possible additions (not combined of course) include: 1T
tomato paste, 1/2c leftover beans or grains, a few dried mushrooms or
dried tomatoes, a few tablespoons of sauerkraut, a T of capers or
chopped pickle added before serving, toasted pumpkin/squash seeds or
wheat germ sprinkled on top.

Taken from Veggie Life recipe archive on WWW Submitted by Sally
Martiny (MARTINY.SALLY@epamail.epa.gov) Posted by Lisa Greenwood

MMMMM

RICOTTA-STUFFED ZUCCHINI FLOWERS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Flowers
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ricotta cheese
1 Onion — minced
1/2 c Toasted almonds or pine nuts
-(finely chopped)
1/2 c Grated Italian Asiago cheese
-OR- Parmesan cheese
1/2 ts Ground pepper
1 t Seasoning salt
2 tb Minced fresh basil — -ÿÿ
1 t -Dried basil
2 tb Minced parsley
1 t Butter — melted
20 md Zucchini flowers, or more
-OR- any squash flowers,
-Freshly picked and
-rinsed in cold water
Nasturtiums for garnish

Mix together all ingredients except butter and flowers. With filling at
room temperature, use a pastry tube to carefully stuff flowers; do not
overfill.
Drizzle melted butter over flowers and cook in microwave on medium power
for 3 minutes, or at 350 F in regular oven for about 15 minutes. Be
careful not to let filling ooze out of flowers.
Garnish with nasturtiums stuffed with extra filling.

– – – – – – – – – – – – – – – – – –

Title: Quick Chili
Categories: Chili
Servings: 4

1/2 lb Extra lean ground beef
1 cn Kidney beans, drained (save
-the liquid; 15« oz)
1/3 c Bean liquid
1 c “no salt added” canned
-tomato puree
1 T Instant minced onion
1 1/2 T Chili powder

Cook beef in hot fry pan until lightly browned. Drain off fat.

Stir in remaining ingredients. Bring to a boil.

Reduce heat, cover and simmer for 10 minutes. This will make 4 servings of
about 3/4 cup each.

Each serving has 230 calories, 9 grams of fat (3 grams of saturated fat),
34 milligrams of cholesterol and 390 milligrams of sodium.

MMMMM

Baked Vegetable Stuffing

2 carrots, peeled and chopped into small pieces
1 celery stalk, finely chopped
1 med onion, finely chopped
1 zucchini, chopped into small cubes
1 cup of mushrooms, chopped into small pieces
5 slices of bread with crusts removed, cut into cubes

3 Tbl lemon juice
salt and pepper to taste

Combine all of the above in a casserole dish. Then in a small bowl
combine:

1/4 cup vegetable stock
1/4 cup wine (can use 1/2 cup veg stock if you don’t want to use
the wine)
1/2 tsp sage
1/2 tsp thyme
2 Tbl fresh parsley, chopped (or 1 Tbl dried)

Whisk the above together and then poor over the vegtable mixture.
Cover and bake about 35 minutes at 350. A baked sweet potato
would go great with this.