Title: CLAM CHOWDER #2
Categories: Soups/stews, Seafood
Yield: 1 servings

1/2 lb Bacon
1 lg Onion chopped
2 Ribs celery peeled and
Diced
5 sm Can minced clams OR
1 lg Can (about 51-oz)
2 ts Seafood Chesapeake brand
Bay-style seafood
Seasoning
1 qt (4 cup) half and half
Divided
2 tb Flour

The day before you wish to serve the soup, fry the bacon until crisp and
remove. In bacon drippings, saute onion, celery with leaves and potatoes
for 10-15 minutes at medium heat. Add the minced clams, not clam soup but
clams, with their juice. Crumble the bacon and add. Cover soup and simmer
over low heat, stirring occasionally, for several hours – up to five hours
won’t hurt. Cool down and place in refrigerator at night. On the day of
serving, skim grease off top. Transfer soup to larger pot. Heat soup until
bubbling and add the seafood seasoning. Mix 2 cups of the half and half
with the flour. Add to the chowder and stir until it bubbles again. Mix in
remaining half and half and simmer, stirring constantly, until soup is
desired thickness. Serve hot with garlic bread and a green salad.

—–

YOU HATE PARSNIPS?

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Parsnips
1 Dessert spoon flour
1 t Curry powder
Salt and pepper
3 Native eggs
l Melted butter

Peel and boil parsnips and put through a sieve. Add
flour, curry powder, salt and pepper, well beaten eggs
and butter. When the mixture is quite smooth, drop
spoonfuls into very hot butter and fry light brown,
turning once. Serve with boiled rice and hot brown
gravy.

Posted by Stephen Ceideburg November 25 1990.

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Mozzarella Pasta Penne

Recipe By : Sainsbury’s Collection
Serving Size : 1 Preparation Time :0:20
Categories : Cheese Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces dried pasta
14 ounces can whole plum tomatoes — drained
2 tablespoons olive oil
5 ounces mozzarella cheese — diced
4 ounces parmesan cheese — grated
2 tablespoons basil, fresh — chopped
salt
black pepper — ground

Cook the pasta in boiling water until just tender.
Meanwhile heat the tomatoes and oil in a pan, breaking down the tomatoes gently
with a wooden spoon.
Add the mozzarella, half the parmesan, basil and seasoning to taste. Bring to
the boil and remove from heat.
Drain the pasta and place in 1 1/2 pint ovenproof dish.
Pour the sauce over the pasta and mix well. Sprinkle with remaining parmesan
and bake in preheated oven at 400’F (200’C) for 10 mins until the cheese is
golden.

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ALU BAGAN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 CAThie Coppolino (TDDB08B)
2 lg Onions, chopped
6 x Garlic cloves, minced
4 lg Potatoes, peeled, chopped
1 lg Eggplant, peeled, chopped
1/2 lb (or more) Mushrooms, halved
2 lg Tomatoes, chopped, OR 1 (16
-ounce) can chopped tomatoes
With juice
2 ts Tumeric
2 ts Curry powder
1/4 ts Red chilli powder
2 ts Ground cumin
1 tb Sugar
3/4 ts Ground ginger
1 t (or more) salt
Olive oil (as needed)
Water (as needed)

In large skillet or electric frying pan, heat oil and
saute onions and garlic until onions are golden. Add
potatoes, eggplant, and mushrooms and cook over
medium-high heat ten minutes. Add tomatoes and all
spices to mixture along with 1 C. water. Cover and
simmer, stirring occasionally, until veggies are
cooked, about 30 to 40 minutes. You may need to add
more water or oil as it evaporates. Serve with warmed
whole wheat tortillas. We like to serve burrito style
after spreading the tortilla with butter.

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RISOTTO WITH LAMB CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Casseroles
Chronicle

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Leg of lamb or lamb shoulder
Trimmed, bones and cut into
1-in cubes
Olive oil
1/4 ts Each, dried: rosemary,
Thyme and white pepper
Salt to taste
4 1/2 c Vegetable broth (recipe
Follows)
1/2 ts Saffron threads or ground
Turmeric
1 1/2 c Arborio rice
1 1/2 c Dry white wine, such as
Pinot Grigio
10 Baby asparagus spears, each
Cut into 2 (1-1/2-in pieces)
And lightly steamed
1/2 c Freshly grated Parmesan
Cheese
1 1/2 c Tomatoes, chopped
VEGETABLE BROTH
3/4 c Each, chopped: onion,celery,
Carrots and mushrooms
4 1/2 c Water

Preheat oven to 250 degrees. Lightly and quickly sear
cubed lamb in 1/3 cup olive oil in a skillet over high
heat. Do not let the meat cook inside.Remove lamb with
slotted spoon immediately and place in a 3-qt
casserole that has been coated with vegetable spray.
Add thyme, rosemary and pepper to casserole and toss
with meat;season with salt.
Cover casserole with lid or a piece of aluminum foil
and bake 30 minutes. Lamb should be very tender.
When the casserole goes in the oven, reheat broth with
saffron threads (to soften) over medium heat;set
aside. Heat 2 tablespoons olive oil in a saucepan over
medium heat;add rice and saute 2 to 3 minutes. Add 3
cups hot broth to rice and stir well. Simmer rice,
stirring occasionally, until it begins to have a
cremay texture. To do this, add wine and remaining
broth, a little at a time, stirring till liquid is
almost absorbed before adding more. The process takes
about 20 to 25 minutes. Do not overcook;rice should
remain slightly firm. Gently stir in asparagus and
Parmesan. Spoon rice in a layer over lamb and garnish
with the chopped tomatoes.
VEGETABLE BROTH: Simmer chopped vegetables in water 1
hour. Strain broth and use as directed.

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Title: CAPPELINI WITH HERB SPINACH
Categories: Diabetic, Cheese, Vegetables
Yield: 6 servings

8 oz Angel hair pasta (cappelini);
10 oz Pk frozen spinach;
->OR<- 1 lb Fresh spinach; 1 tb Virgin olive; 1 Onion; chopped 2 tb Fresh parsley; chopped 1/2 ts Dried leaf basil 1/2 ts Dried leaf oregano; 1/2 ts Ground netmeg Salt and pepper to taste 2 tb Grated Parmesan cheese; Bring a large kettle of water to a boil and cook pasta until al dente, 3 minutes. Drain in a colander; set aside. Meanwhile place frozen spinch in a steamer rack over boiling water until slightly wilted. In a non-stick skillet, heat oil and saute onion until softened. Place spinach, onion, parsley, basil, oregano, nutmeg, salt and pepper in a blender of a food processor fitted with metal blade, and process to puree. Place pasta in a serving bowl, toss with sauce and sprinkle with Parmesan cheese. Food Exchange per serving: 2 STARCH/BREAD EXCHANGE CAL: 169; CHO: 1mg; CAR: 29g; PRO: 6g; SOD: 97mg; FAT: 3g; Source: Light Easy Diabetes Cusisne by Betty Marks Brought to you and yours via Nancy O'Brion and her -----

1 tsp olive oil (could omit)
1/4 c sherry or apple juice (I used apple juice)
1/2 onion, minced
2 cloves garlic, minced
1/2 c chopped red bell pepper
4 c fresh or canned plum tomatoes, chopped
1 c vegetable broth
1/2 c orzo
fresh basil, chopped (can’t remember the exact measurement, so to taste)

Saute onion, garlic bell pepper in olive oil sherry/apple juice till
soft. Add tomatoes and veg. broth and bring to a boil. Simmer 7 minutes.
Add orzo and simmer another 10 minutes. Stir in basil before serving.

Makes: 4 servings

Title: Aloha Chicken
Categories: Diabetic, Poultry, Rice
Yield: 6 servings

2 1/2 lb Chicken pieces; skinned
2 Chicken Bouillon cubes;
-Borden Low Sodium
1 tb Margarine;
1 c Green pepper; diced (1 med.
-pepper)
1 c Radishes; thinly sliced
1 c Pineapple chunks; canned,
-unsweetened
1/2 c Juice from pineapple;
1 ts Light soy sauce;
2 tb Flour;
ds Pepper;
4 1/2 c Rice; cooked
Chow mein noodles; optional

Simmer the chicken in water with bouillon cubes. Remove meat from
bones and cut into chunks. Save 1 cup of chicken broth. While
chicken is cooking, melt margarine in frying pan or wok and saute the
radishes, green peppers, and pineapple until crisp tender, but not
brown. (Put rice on to cook.) Mix 1 cup saved chicken broth with 1/2
cup pineapple juice and 1 tsp. soy sauce. Add to pan.

Mix flour with 1 Tb. cold water and stir to remove lumps. Add to
vegetables. Add cut up chicken and a dash of pepper, and cook until
everything is hot. Serve over rice. If desired, sprinkle chow mein
noodles on top. Serves 6. (Portion is 3/4 cup mixture served over
3/4 cup cooked rice.)

Nutrients per serving: Calories 320, fat 7g, cholesterol 58mg,
carbohydrate 39g, sodium 314mg.

Exchanges: Bread 2 1/2, Meat 2.

Source: “There IS Life after Lettuce” by Pepper Durcholz, Alberta
Gentry, Carolyn Williams, M.S.

MMMMM

BISQUICK BLUEBERRY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fruits
Brand name

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
2 c Baking mix, (Bisquick)
1/3 c Sugar
2/3 c Milk
2 tb Oil, vegetable
3/4 c Blueberries, fresh or frozen
(thawed and drained)

Heat oven to 400 degrees. Grease bottoms only of 12
medium muffin cups or line with paper baking cups.
Beat eggs slightly in medium bowl; stir in remaining
ingredients except blueberries just until moistened.
Fold blueberries into batter. Divide batter evenly
among cups. Bake 15-18 minutes or until golden brown.

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Mexicali Pizza

Recipe By : Van den Bergh Foods, Inc.
Serving Size : 12 Preparation Time :0:10
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 english muffins — split and toasted
—-Sauce—- — * see note
1/2 tsp olive oil
8 ozs mushrooms — sliced
1 c bell peppers — chopped
1/2 c onions — chopped
14 1/2 ozs crushed tomatoes — undrained
8 ozs no-salt-added tomato sauce
2 tbsps pizza seasoning
1 1/2 tsps salt
1 tsp granulated sugar
1 tsp oregano
1 tsp basil
1/4 tsp black pepper
—-Toppings—-
16 ozs dark red kidney beans — drained and washed
1/2 c onions — chopped
1 tbsp bell peppers — chopped
12 low-fat tortilla chips
2 c low-fat Monterey Jack cheese — grated
1 tbsp chili powder

Preheat oven to 425. To prepare sauce, heat oil in a skillet, cook
mushrooms, peppers, and onions until tender. Add tomatoes, tomato sauce,
pizza seasoning, salt, sugar, oregano, basil, and black pepper. Simmer all
ingredients until bubbling; 15 minutes. Spoon 1 1/2 tablespoons sauce on
each toasted english muffin half. Evenly top with beans, remaining onions,
bell peppers, tortilla chips, and cheese. Sprinkle with chili powder. Bake
for 12 minutes or until heated thorugh.

– – – – – – – – – – – – – – – – – –

Per serving: 324 Calories; 9g Fat (22% calories from fat); 21g Protein; 49g
Carbohydrate; 27mg Cholesterol; 1231mg Sodium

NOTES : * A 14 ounce jar of pizza sauce may be substituted.

—
Anita A. Matejka

Texas, USA