Title: Krautsuppe (Cabbage Soup)
Categories: German, Soups/stews
Yield: 6 servings

4 ea Slices Bacon; Thick, Diced 1 ea Head Green Cabbage;
shredded
2 ea Onions; Sliced 4 c Chicken Stock Or Bouillon
1 ea Turnip; Sliced 2 c Water
2 ea Carrots; Diced 6 ea Sprigs Parsley *
2 ea Potatoes; Cubed 1 ea Bay Leaf *

———————————-GARNISH———————————-
1/4 c Parmesan Cheese; Grated

* The 6 sprigs of parsley and 1 bay leaf should be tied together with a
thread.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In a 6-quart saucepan or pot, combine all ingredients except salt, pepper
and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the
parsley bundle; season to taste. Pour into hot soup plates and garnish
with cheese.

—–

OATMEAL PANCAKES (MOZZER)

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Diabetic Pancakes
Cakes Vegetarian
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——MIX TOGETHER IN A MD
BOWL—————–
1 1/2 c Oatmeal
1/2 c Whole wheat flour
2 ts Baking powder
1 t Cinnamon
—–BEAT IN—–
1 c Low-fat milk
1 Egg
1 tb Oil
1/4 c Raisins

Lightly oil a frying pan and spoon batter on by
tablespoon turning when the top bubbles. The pancakes
are great for lunch sandwishes too. The oatmeal ones
are especially good with peanut butter. Food Exchanges
per serving: 3 PANCAKESó STARCH/BREADS EXCHANGE + 1
FRUIT EXCHANGE + 1 MILK EXCHANGE + 1 FAT EXCHANGE;
CAL: 484; PRO: 18gm; FAT: 12gm; CAR: 76gm;

Vegetarian Cooking for Diabetic by Patricia Mozzer
Brought to you and yours via Nancy O’Brion and her
Meal Master

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE DAMNATION
Categories: Desserts
Yield: 30 servings

——————————-BROWNIE SHELL——————————-
2/3 c Butter or margarine
4 oz Semisweet chocolate
2 c Sugar
4 Eggs; well-beaten
1 1/2 c Flour
1 ts Baking powder
1/2 ts Salt
1 tb Vanilla

———————————-FILLING———————————-
12 oz Semisweet chocolate squares
– or pieces
1/4 c Strong coffee
2 Eggs; separated
1/4 c Coffee liqueur
3 tb Sugar
1/4 c Whipping cream

——————————CHOCOLATE GLAZE——————————
4 oz Semisweet chocolate
3 tb Strong coffee
Chocolate curls (optional)

To make shell melt butter with 4 ounces chocolate in saucepan over low
heat. Remove from heat and add 2 cups sugar and eggs. Combine flour, baking
powder and salt and beat into chocolate mixture. Add vanilla. Line greased
15- x 10-inch jelly-roll pan with waxed paper. Pour in batter and spread
evenly. Bake at 350F 12 to 15 minutes, or until cake springs back when
lightly touched. Cake should be soft, not crisp. Turn out on rack and cool.

Meanwhile, to make filling, combine 12 ounces chocolate and 1/4 cup coffee
in top of double boiler and melt over hot water. Remove from heat. Beat egg
yolks until pale yellow and stir in some of chocolate mixture. Return to
chocolate in pan, stirring until smooth. Gradually stir in liqueur and
cool. Beat egg whites until foamy. Gradually add 3 tablespoons sugar and
beat until stiff. Whip cream until stiff. Fold cream into cooled chocolate
mixture, then fold in egg whites.

Invert brownie shell on towel and peel off paper. Line bottom and sides of
greased 9-inch square baking dish with brownie shell, cutting strips for
sides and 9-inch square for bottom. Turn filling into cake-lined dish and
cover with plastic wrap. Chill 3 to 4 hours or until firm.

To make glaze, combine 4 ounces chocolate and 3 tablespoons coffee in top
of double boiler and melt over hot water.

Invert chilled dessert onto serving platter. Coat with chocolate glaze. Let
glaze set and decorate with chocolate curls. Cut into very thin slices to
serve.

—–

Fresh Corn Seafood Chowder

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Fresh corn — parboiled and
Removed from cob
6 sl Bacon
2 tb Butter
5 tb All-purpose flour
2 1/2 c Chicken broth
1 cn Crab meat
1 1/2 c Fresh shrimp — peeled and
Deveined
1 1/2 c Crawfish tails
2 1/2 c Half half
1 c Onion — finely chopped
1 t Seafood seasoning
Salt and pepper to taste

Fry bacon. Crumble and set aside. Add flour to bacon
fat, stirring with a wire whisk. Add broth and milk,
stirring rapidly with whisk. Cook for about 10
minutes. In another pot, melt butter, add celery and
onions. Cook briefly until vegetables are transparent.
Add crawfish and smother for about 5 minutes. Add to
milk mixture. Add corn, crabmeat, shrimp and
seasoning. Continue simmering for about 10 minutes. If
too thick, add more half half. Add crumbled bacon.

~ – – – – – – – – – – – – – – – – –

NOTES : Festival: Louisiana Corn Festival; June 9-11,
1995 Recipe: Vickey Ryland Contact: Vickey Ryland
Address: 406 S. Sewell, Bunkie, LA 71322 Phone:
318-346-6318

Recipe By : LA Festivals

From: owner-Mm-Recipes@idiscover.Net O

– – – – – – – – – – – – – – – – – –

Title: Rolled Oats Bread
Categories: Bread Osg1966
Servings: 1

1 c Oats; rolled
2 c Water; boiling
2 tb Butter
1/2 c Brown sugar
1/2 ts Salt
1 ea Yeast cake
1 c Water; warm
4 c Flour
1 c Nut meats
Raisins; optional

Cook oats in 2 c. boiling water. Cook to lukewarm. Dissolve yeast in
1/2 c warm water, combine all ingredients. Let rise to double its
size. Put in 2 loaves, let rise again. Bake in moderate oven.

Note: Recipe reformatted a bit. Moderate oven is 350 – 400 F. Time not
given, probably 45 – 60 minutes. Watch closely.

Source: Mrs. Theo J. Butts, Perkins Grange, Erie County, OH
—–

HAM AND POTATO CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or margarine
1/4 c Onion — chopped
1/4 c Green pepper — chopped
4 md Potatoes — washed, peeled
– cubed (3 cups)
1 t Salt
1/4 ts Paprika
1/8 ts Pepper
3 tb All-purpose flour
2 c Milk
1 cn (12 oz) Whole-kernel corn
– undrained
1 1/2 c Ham — cooked diced
Parsley — minced
2 1/3 c -Water

Melt butter in 3-1/2-quart saucepan. Saute onion and
green pepper until tender. Add potatoes, 2 cups
water, salt, paprika and pepper. Cover and simmer
about 15 minutes, or until potatoes are tender.
Combine flour and 1/3 cup water in small bowl; blend
well. Stir into potato mixture. Add milk. Simmer
until slightly thickened, stirring frequently. Add
corn and ham; heat through. Sprinkle each serving
with parsley.
(“The All American Potato Cookbook”) (MM’d by Nancy
Hagfors – GXDB48A on Prodigy; N.HAGFORS on GEnie)

– – – – – – – – – – – – – – – – – –

Title: CARROT SLAW WITH CASHEWS
Categories: Salads, Appetizers, Vegetables
Yield: 6 servings

3 c Carrots, shredded
1 qt Boiling water
1/2 ea Serrano chili, seeded
— minced
2 tb Lime juice
1/2 tb Maple syrup
2 tb Cashew pieces, toasted
1 tb Cilantro, chopped

Place carrots in a colander. Pour boiling water over them, drain well.
Combine chili, lime juice maple syrup in a bowl whisk with a
fork. Add
carrots, cashews cilantro toss to mix. Serve at room
temperature or
chilled.

Yamuna Devi, “Yamuna’s Table”

—–

ONION SOUP WITH BEER CHEDDAR

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Unsalted butter
4 md Onions — peeled and sliced
4 c Veal stock
-ÿÿLow-sodium beef broth
1/8 ts Freshly grated nutmeg
12 oz Dark beer
1/2 lb Sharp Cheddar cheese
– shredded
1/2 ts Salt
Freshly ground pepper
– to taste

IN A 3-QUART HEAVY POT, preferably cast iron or
copper, melt the butter over low heat, add the onions
and cook, covered, for 15 minutes. Uncover and
continue to cook until the onions turn a deep golden
color, about 30 to 40 minutes, depending on your pot.
Stir frequently. Add the broth and the nutmeg, cover
and bring to a boil. Reduce heat and simmer for 15
minutes. Meanwhile, in a small pot, bring the beer to
a boil over medium heat and boil until the liquid has
reduced by half. Remove from the heat and add the
Cheddar cheese, stirring until melted. Transfer this
mixture to a blender. Add 1 cup of the onion soup and
blend until smooth. Reserve. Remove the onion mixture
from the heat and strain. Reserve the liquid. Transfer
the onions to a blender or food processor and puree
until very smooth. Return the puree to the pot, add
the reserved liquid and the Cheddar cheese mixture.
Taste for salt and pepper. Serve piping hot in a
tureen.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

– – – – – – – – – – – – – – – – – –

FRENCH CABBAGE SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cabbage, shredded
1/4 lb Bacon
2 c Onion, chopped
1 Garlic clove, chopped
1/2 c White-wine tarragon
-vinegar

Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out
all the bits after they are crisp. Cut up the onion and garlic and fry
them in the bacon fat. When they are brown, pour in the vinegar.

Bring it just up to a simmer, add all the cabbage and bacon, toss it as you
would a salad, and serve it. The cabbage doesn’t cook, but it wilts a
little under the hot vinegar.

NOTES:

* Wilted cabbage salad with bacon — This is a wonderful thing to do with
cabbage. With no garlic, and using cider vinegar, it becomes German
cabbage salad. Adding sour cream to that makes Danish cabbage salad.

* Cut the vinegar with a little water if you don’t like very sour things,

: Difficulty: easy.
: Time: 10 minutes.
: Precision: no need to measure.
:
: Mary-Claire van Leunen
: DEC Systems Research Center, Palo Alto, CA

: Copyright (C) 1986 USENET Community Trust

– – – – – – – – – – – – – – – – – –

LEMONY LEEK MUSHROOM SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Appetizers
Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–STOCK—–
7 c Water
1 c Chopped onion
2 ea Leeks, green parts only
4 ea Parsley sprigs
1 lg Celery stalk, chopped
2 ea Vegetable bouillon cubes
—–SOUP—–
2 tb Olive oil
4 lg Leeks, chopped, white
— light green parts only
2 md Turnips, peeled diced
1 lg Celery stalk, diced
2 ea Bay leaves
14 1/2 oz Can tomatoes, chopped
12 oz White mushrooms, sliced
Juice of 1 lemon
Salt pepper to taste
3 tb Freshly minced parsley
3 tb Freshly minced dill
Matzo farfel, optional

Combine all stock ingredients, bring to a boil
simmer for 30 minutes. Let stand till needed then
drain befroe using. Heat oil in a soup pot. Add
chopped leeks saute over moderate heat, stirring
frequently, til lthe leeks start to go limp. Add
stock, turnips, celery bay leaves. Bring to a boil,
cover simmer for 10 minutes. Add tomatoes
(including their juice) mushrooms, simmer another 15
to 20 minutes. Season to taste remove from heat.
Allow soup to stand for several hours or cool
refrigerate overnight. Before serving, heat through,
add parsley dill. Top each serving with matzo
farfel if desired.

– – – – – – – – – – – – – – – – – –