Creamy Carrot Soup

Recipe By : THE BALTIMORE SUN
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables
Low-Cal Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups carrots — Peeled, sliced
1 1/2 cups chicken broth
1 medium Onion — coarsely chopped
2 tablespoons rice
1 pinch Grated nutmeg
salt and pepper
grated lemon peel

Place all of the soup ingredients in a medium saucepan. Bring to a boil,
cover, reduce the heat and simmer until the vegetables and rice are tender,
about 20 minutes.
Cool slightly and puree the mixture until smooth. Just before serving,
adjust the seasonings. Reheat the soup, garnish as desired and serve hot.

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Blueberry Shortbread Tart

Recipe By :
Serving Size : 8 Preparation Time :0:50
Categories : Desserts Fruits
Pies, Tarts, Cobblers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — softened
1/2 cup confectioner’s sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
FILLING AND TOPPING
1/2 cup ricotta cheese
1/4 cup confectioner’s sugar
2 tablespoons confectioner’s sugar
1/2 teaspoon vanilla extract
2 cups fresh blueberries

1. Beat butter and confectioners’ sugar at medium speed until light and
fluffy. Beat in vanilla.

2. At low speed, beat in flour, 1/2 cup at a time, until dough forms.
Shape dough into a disk, wrap in plastic wrap, and chill for 30 min.

3. Preheat oven to 350deg. Divide dough in half. On a floured surface,
using a floured rolling pin, roll each dough half into an 8 in. round.
Place 1 round on an ungreased baking sheet.

4. Cut remaining round into 8 equal wedges. Place wedges on baking
sheet.

5. Bake shortbread until just set, 15 to 20 min. Transfer baking sheet
to a wire rack to cool slightly. Transfer shortbread to rack to cool
completely.

6. To prepare filling, mix together ricotta cheese, 1/4 cup
confectioners’ sugar, and vanilla.

7. To assemble, place shortbread round on a plate. Spoon filling over
shortbread; sprinkle with 1 1/2 cups blueberries. Dust wedges with
remaining confectioners’ sugar. Arrange wedges and remaining berries
over filling.

WATCH BAKING TIME CAREFULLY; SHORTBREAD MUST NOT BROWN.

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NOTES : A rich and unusual dessert, this is marvelous for teatime.

Title: LEMON CREAM PIE (DIABETIC)
Categories: Pies, Low-cal
Yield: 8 servings

—————————CRUST—————————
1 c Flour, all purpose
1/4 c Diet margarine
3 tb -Cold water

———————–LEMON CUSTARD———————–
3 Egg yolks
1 tb Cornstarch
1 Unflavored gelatin;envelope
3/4 c Lemon juice
3/4 c -Boiling water
1 tb Lemon rind;grated
1 tb Diet margarine
Sugar substitute;*
-Equivalent to 1/2 cup sugar

————————–TOPPING————————–
2 Egg whites
1 Low calorie whipped topping;
– 1 packet
1/2 c Skim milk
1 Lemon; thinly sliced

* 1/2 cup sugar = 12 packets MOST sugar substitute,
where 1 packet = 2 tsp sugar.
“Bulk” sugar substitute usually is 1 tsp = 1 tsp
sugar, most liquid sugar substitute are sweeter; with
1/2 tsp = 1 tsp sugar CHECK THE PACKAGE LABEL BEFORE
MEASURING: CRUST: In food processor , combine flour
and margarine; process with on-off motion till coarse
crumbs. Add water and blend until mixture forms a
ball. Roll out on a floured surface to 12 inch circle,
line 9 inch pie plate. Trim edges. Cover pastry with 9
inch circle of waxed paper; prick holes through paper
and pastry with fork. Weigh down with dried beans or
rice; bake in 350F oven 10 minutes. Remove beans and
paper; bake 15 to 20 minutes or until lightly browned.
Let cool. CUSTARD: In food processor or blender, blend
egg yolks, cornstarch, gelatin and lemon juice; add
boiling water and blend thoroughly. Blend in lemon
rind and margarine. Pour in small pan and heat to
boiling, stirring constantly, until thickened. Let
cool; slightly; stir in sweetener. Pour in pie crust.
Chill for 2 hours. TOPPING: In bowl, beat egg whites
until stiff, but not dry, peaks forms. Prepare whipped
topping according to package directions, substituting
milk for water. Gently fold in egg whites. Spread over
chilled custard. Garnish with lemon slices. Serve
immediately. SERVES: 8
FOOD CHOICE VALUE PER SERVING (CANADIAN DIABETES
ASSOCIATION) Each serving 1/9 of recipe
1/2 Protein choice
1 Starchy choice
1/2 Fruits Vegetables Choice
1 1/2 Fats Oils Choice

19 g carbohydrate
5 g protein
8 g total fat
172 calories

—–

Spinach Pie
———–
Pizza dough (there are plenty of recipes already out there; just
make it with about 3 to 3 1/2 cups of flour.)
2 16oz cans of spinach, *well drained*.
(You can use fresh, of course, but you have to cook it;
it’s easier to use canned.)
Garlic (as much as you can handle)
other seasonings (Oregano, etc. I like to use Cavendar’s Greek
Seasoning.)

Make the dough first. When it is about ready, take the spinach and put
it in a pan along with the garlic, seasonings, and perhaps a bit of
broth (or even olive *il.) Cook these for a few minutes until warm.

Take the dough and form rounds with it, using a rolling pin. In each
round, put some of the spinach mixture, and then seal it. You
might need to spread a little water around the outside to make sure
that the dough sticks together.

Now, put them in a 450 degree oven and bake for 20 to 30 minutes.
They freeze well, and make a wonderful lunch.

Title: Apple Cheddar Shortcake
Categories: Cakes Cheese Desserts Fruits
Servings: 6

———————————SHORTCAKE———————————
2 1/2 c Biscuit Mix; Bisquick
4 oz Cheddar; Sharp, Shredded
2/3 c Milk
1/3 c Butter; Melted
——————————-APPLE TOPPING——————————-
3/4 c Brown Sugar; Packed
3 tb Cornstarch
1/2 ts Cinnamon; Ground
1/4 ts Salt
1 c Water
4 c Apples; Peeled,Cored, Sliced
———————————-TOPPING———————————-
1 x Heavy Cream; Whipped

Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar
cheese then stir in the milk and butter. Spread the dough into two
greased 8-inch layer pans and bake in the preheated oven for 20 minutes.
Combine the brown sugar, cornstarch, cinnamon and salt in a large
saucepan. Stir in the water and cook until clear and thickened. Att the
apples, cover and simmer until the apples are tender. Spoon half of the
apple mixture over one layer. Top with the second layer and remaining
apples. Serve warm with whipped cream for a topping.

—————————————————————————–

1 large onion, chopped
6 stalks celery, sliced diagonally
4 stalks chinese cabbage, sliced diagonally
6 cloves garlic, minced
1 1/2 lb. sliced fresh mushrooms (partly portabella is excellent, but any
combination of fresh and canned is fine)
1 TB soy sauce, 1 TB veggie broth, 1 tsp shakes Bragg liquid aminos
1/2 cup soy sauce + 2 TB balsamic vinegar
1 cup barley, uncooked
1 cup wild rice, cooked in 2 cups water for 30 mins.
dash of salt
1/4 tsp freshly ground black pepper
1/2 lb. fresh spinach, broken into small pieces (be sure to wash real well)
4 cups veggie broth
6 cups water
Spray large pot with Pam. Combine chopped onion, celery, chinese cabbage,
mushrooms and garlic in pot. Sprinkle first soy/broth/aminos mixture over
the veggies and saute for 5 mins., stirring often. If desired, you can
saute the mushrooms separately. Add rest of the ingredients and simmer
covered for 2 hours.

PURIM RAVIOLI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Spinach — small leaves bulk
-Salt
2 tb Olive oil
1 Onion — small, quartered
1 Carrot — small, peeled
-coarsely chopped
1/2 Chicken breast — cubed
-freshly ground black pepper
1 tb Flour — unbleached
Homemade pasta — made with 4
-Eggs 2/12 cups flour
6 qt -Water
3 c Marinara sauce — (Momma’s
-Tomato sauce) or Meat Sauce

Remove the roots and stems from spinach and save for later use. Rinse
spinach in cold water as many times as necessary to rid it of any sand.
Place in a pot with no water other than the water the spinach retains from
washing. Add a pinch of salt and cook, covered for about 5 minutes.
Transfer to a colander and set aside to drain.
Place oil, onion, carrot and chicken breast in a large skillet. Add 1 tsp
salt and 1/8 tsp pepper and cook over moderate heat for 4 to 5 minutes
longer or until most of the liquid has evaporated. Add flour and stir 1
more minute. Remove from heat; cool for 5 or 6 minutes, then chop very
fine.
Roll the dough paper thin and place over a floured board. With a feather
brush dipped in cold water lightly brush the top to maintain moisture.
Place mounds of spinach mixture on the dough in straight lines about 2
inches apart (measurements are from the centers of the mounds), making 8 or
9 dozen of them. Roll out the other half of the dough paper thin and place
loosely over the sheet with the mounds. With an Italian pastry wheel, press
along the furrows, cutting and sealing at the same time.
Bring 6 quarts of water to a boil. Add ravioli and 3 Tbsp salt. Stir until
boiling resumes. Cook 4 to 5 minutes, uncovered. Drain and serve with
marinara or meat sauce. SERVES: 6-8

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BAKED SAMOSAS ABM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Evaporated Milk — plus
2 tb Evaporated Milk — (if needed)
3 tb Unsalted Butter
2 ts Sugar
3/4 ts Salt
2 1/2 ts Yeast
3 c Flour
—–FILLING—–
1 md Idaho Potatoes — cut into
-1/2″ chunks
1 c Frozen Peas
2 tb Oil
2 Clove Garlic — finely chopped
2 ts Fresh Ginger — finely chopped
1 t Dried Coriander
1/2 ts Cumin
1/4 ts Pepper
1/4 ts Salt
—–TOPPING—–
1 Egg — beaten with
1 tb Water

Place all dough ingredients in machine and program for
knead and first rise. Press start. The dough will be
quite firm but it should be moist enough to hold
together. Make the filling while the dough is rising.
Place the potato cubes in a small saucepan and cover
with water. Bring to a boil over medium high heat,
lower the heat to medium and continue cooking for 10
minutes, or until they have slightly softened but are
not cooked through. Add the peas to the boiling water
for the last minute of cooking. Drain the water from
the potato cubes and peas.

Heat the oil in a large frying pan set over medium
high heat and add the onions, garlic and ginger. Saute
until the onions are translucent. Add the potato
cubes, peas, coriander, cumin, pepper and salt and
stir until well mixed. Remove from the heat and cool
slightly. Turn the finished dough out on a lightly
floured surface and divide it into 8 equal balls. Let
the balls rest 10 minutes.

Preheat the oven to 350øF with the rack in the center
position. Lightly spray a large baking sheet with
vegetable cooking spray. On a lightly floured
surface, roll each ball of dough to a 7″ circle,
rolling from the middle toward the edge. Distribute
the filling evenly among the circles, about 3 heaping
tb for each one. Lightly moisten the edge of each
circle with water and fold over to form a semicircle.
Press the edges together firmly. Fold the pressed edge
inward toward the filling and press with you
fingertips to seal. Lift the samosas onto the prepared
baking sheet and generously brush the tops with the
egg glaze. Bake the samosas for 15 minutes, or until
they are a rich golden brown. Serve hot from the oven.

Source: Pizza Etc. From Your Bread Machine Typed by
Meg Antczak, Fido Cooking Conference 07-19-95 Revised

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Title: Thai Shrimp-Chicken Soup
Categories: Soups/stews, Fish/sea, Thai, Poultry
Yield: 6 servings

2 x Whole Chicken Breasts,halved 2 ts Ground Coriander
6 c Water 1 1/2 ts Chili Powder
1 x Small Onion, peeled chopped 1 tb Soy Sauce
1 x Small Bay Leaf 1/2 lb Raw small,shelled shrimp *
2 x Sprigs Parsley 2 c Sliced Mushrooms
1/2 ts Thyme 6 x Scallions, with tops,sliced
1 ts Salt 3 c Hot Cooked Rice
1/8 ts Pepper 1/3 c Chopped fresh coriander **
1 x Garlic clove, crushed

* Deveined
** or use Parsley
=================================================
Remove skin from chicken breasts. Carefully cut meat from bones and pull
out the pieces of cartilage. Cut meat into strips and set aside. Put bones
in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and
pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour.
Strain broth into a saucepan. Combine garlic, coriander, chili powder,
and soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and
mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns
pink, and the chicken is tender. Stir in scallions and fresh coriander or
parsley. Remove and discard bay leaf.
Serve in bowls over or with rice. Serves 6.

—–

Title: Betty’s Creamy Potato Soup
Categories: poultry
Yield: 4 servings

8.00 md potatoes; peel cut in chun
0.50 c unsalted butter
1.00 sm onion; diced
2.00 c heavy cream
2.00 c half and half
2.00 chicken bouillon cubes
1.00 c milk
0.50 ts salt
1.00 ts black pepper; freshly ground

Recipe by: Produce Pete’s “Farmacopeia” – ISBN 0-688-12847-5 In a

large saucepan of water, boil the potatoes until fork-tender. Drain

and set aside. In a stockpot, melt the butter over low heat, add the

onion, and gently saute until soft and translucent (do not brown).

Add the potatoes, cream, half half, bouillon cubes, milk, salt and

pepper. Simmer over low heat until thickened and thoroughly heated,

about 30 mins. If you like a thicker soup, add a little cornstarch or

flour, dissolved in a small amount of liquid.

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