SOUP SATISFIER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 c Chicken broth
2 c Cooked chicken meat cubed
1/3 c Chopped onion
1 c Sliced carrot (2 medium)
1 c Deiced celery ( 3 medium
Stalks)
1 t Dried parsley
1 sm Bay leaf
1/2 ts Salt
1/4 ts Pepper
16 oz Frozen egg noodles

Combine broth, chicken vegetables and spices in large
pot. Bring to a boil. Stir noodles into boiling broth.
Simmer 30 minutes or until tender, stirring
occasionally. Remove bay leaf.

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Title: Easy Raspberry Chiffon Pie
Categories: Diabetic, Desserts, Pies
Yield: 8 servings

1 Pie crust 10 oz Fruit spread, raspberry
2 c Cream, heavy Raspberries; optional
6 oz Cheese, cream; softened Leaves, mint; optional
2 ts Extract, vanilla

Preheat oven to 375. Roll out pastry to 11″ circle; line 9″ pie
plate. Trim and flute edges; prick bottom and sides with fork. Bake
15 minutes, until golden brown.

Cool completely on wire rack.

Beat cream in small bowl on High until stiff peaks form; set aside.
Combine cream cheese and vanilla in medium bowl; beat until light and
fluffy. Blend in fruit spread, scraping sides of bowl frequently.

Reserve 1/2 c of whipped cream for garnish; fold remaining whipped
cream into cream cheese mixture until no white streaks remain. Spread
evenly into cooled pie crust. Chill at least 2 hours.

Just before serving, spoon reserved whipped cream around edge of pie.
Garnish with raspberries and fresh mint leaves, if desired.

Nutrition information per slice: 475 calories, 4 gm protein, 33 gm
carbohydrate, 37 gm fat, 73% of calories from fat, 112 mg
cholesterol, 191 mg sodium, 3/4 diabetic starch/bread exchange,
7-1/4 diabetic fat exchange, 1-1/2 diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

Microwave Fruit Jam

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:20
Categories : Fruits Microwave
Jams Jellies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rhubarb — diced
1 pint strawberries
8 1/4 ounces crushed pineapple — canned
1 3/4 ounces pectin — 1 package
4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon peel — grated

Do not drain pineapple.
1. Combine pineapple, rhubarb and strawberries in 2-quart
microwave-safe bowl or other container.
2. Microwave on high power 7-10 minutes, stirring twice, until rhubarb
is tender.
3. Stir in fruit pectin; microwave on high 2-4 minutes,until mixture
boils, stirring every minute.
4. Stir in all remaining ingredients. Microwave on high 2-4 minutes
more to allow jam to boil hard; stir every other minute.
5. Let stand for 10 minutes, then pour into sterilized jars. Seal and
let cool, then refrigerate.
Yield: about 4 jelly jar sized servings.

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Serving Ideas : Great to make for gift-giving. Pretty in jelly jars.

Macadamia,Raspberry,White Chocolate Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Butter
1/3 cup Brown sugar — packed
1/3 cup Sugar
1 Egg
1 teaspoon Vanilla
1 1/2 cups Flour
1 teaspoon Baking soda
8 ounces White chocolate chips — or chopped white cho
1 cup Macadamia nuts — chopped

DESCRIPTION: These tasty drop cookies are a jumble of macadamias, white
chocolate and raspberry jam.

Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry
jam. Mix well. Mix together flour and baking soda. Gradually add flour
mixture to batter. Stir in nuts and chips. Drop by rounded teaspoonfuls onto
lightly greased cookie sheets, about 2″ apart. Bake at 350 degrees for 8-10
minutes. Don’t overbake. Cool on racks. Posted by Bettie cooper 1-93.
TERRY’S NOTES: These freeze well. Freeze on sheets until solid then transfer
to zip-lock bags. I’ve made with semisweet chocolate chips, and, though not as
pretty, are just fine!

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SAUSAGE BROCCOLI MINESTRONE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb To 4 tb Olive Oil
1 lb Gourmet Sausage (or Chicken
-Sausage, casing removed)
2 c Onion, coarsely chopped
1 Clove Garlic, minced
8 c Water ( or defatted chicken
-stock)
1 t To 2 ts Salt (optional)
Freshly Ground Pepper
2 To 3 Fresh Basil Leaves
1 pn Dried Hot Pepper Flakes
1 bn Fresh Broccoli, trimmed and
-cut into small pieces
3 c Potatoes, diced
1/2 c Italian Parsley

In a large pot add olive oil and set over medium heat.
Add sausage and onion and saute’ until meat is brown (
about 5 minutes). Add garlic and saute’ 1 minute. Add
water or stock, salt, black pepper, basil, and pepper
flakes. Bring to boil. Cover and simmer about 20
minutes. Add broccoli, potatoes, and parsley and
simmer until potatoes are tender. Serves 8

SOURCE: Yankee Magazine 9/72 SHARED BY: Jim Bodle 9/92

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Title: BRACH’S CHOCO-MINT ICE CREAM **
Categories: Ice cream
Yield: 4 servings

——————————PATTI – VDRJ67A——————————
1 Egg
2 tb Sugar
1 c Whipping cream
3/4 c Milk
1/2 c Brach’s chocolate mints;
– chopped, about 8 mints

In small bowl, whisk together egg and sugar. Stir in cream and milk. Stir
in chocolate covered mints pieces. Freeze according to manufacturer’s
directions. Garnish with additional mints. Makes 1 pint.
NOTE: Good way to serve is to serve in a parfait glass with layers of
chocolate syrup in between ice cream.

—–

RAINBOW STUFFED PEPPERS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sm (to med.) Bell peppers — (1
-color each: red, green,
-yellow and orange)
1/2 lb Ground turkey
1/3 c Diced red onions
1 cn (16-oz.) ROSARITA no fat
-traditional refried beans
1 cn (8.5-oz.) Whole kernel corn
-drained
3/4 c ROSARITA green tomatillo
-salsa — medium
1/2 c Cooked rice
1/8 c Chopped fresh parsley
1 t Garlic powder
1/4 ts Chili powder
1/4 ts Ground cumin
x Salt, to taste

Cut bell peppers in half from top of stem to bottom;
discard seeds and membranes. In large pot of boiling
water, blanch peppers for 3 minutes; invert to drain.
In medium skillet, brown turkey with onions. Add
remaining ingredients and simmer until mixture is hot
and bubbly. Place peppers in 13 x 9 x 2-inch baking
dish; stuff peppers with bean mixture. Bake, covered,
at 350 degrees F. for 35 to 40 minutes. Serve with
additional salsa. Makes 4 to 8 servings.

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Title: Sloppy Joe Tamales
Categories: Vegetarian, Vegan, Main dishes, Tex-mex
Yield: 9 servings

1 Basic Masa Dough recipe
18 Corn husks or parchment
-papers

————————–FILLING————————–
1 lb Tempeh burgers; prepared;
-crumbled
1 1/2 c Tomato paste
2 ts Vinegar, brown rice
3 ts Tamari
5 ts Canola or safflower oil
3 tb Onion flakes, dried
2 ts Oregano
1 1/2 ts Basil

To make filling: Combine filling ingredients in a
mixing bowl. Stir to combine.

Fill and cook tamales according to “Tamales: Basic
Procedure”.

Per serving (2 tamales): 452 cal; 12 g prot; 277 mg
sod; 78 g carb; 9 g fat; 0 mg chol; 69 mg calcium

Vegetarian Gourmet, Summer 1993/MM by DEEANNE

—–

Title: PERFECT APPLE BUTTER
Categories: Fruits 999
Servings: 1

6 c Sweet apples, peeled, sliced 1 c Apple cider
1 T Ground cinnamon (optional)

Place apples and cider in heavy saucepan over medium heat. Cook, stirring
frequently, until mixture comes to a boil. Lower heat and simmer,
stirring frequently, for about 1 hour, or until apple slices have
disintegrated and butter is thick. Remove from heat. Stir in cinnamon, if
desired. Pour into hot sterilized jars, leaving 1/4 in. headspace. Cap
and process in 10-minute boiling water bath. Makes 4 1/2 pint jars.

—————————————————————————–

Smoked Sausage File Gumbo

Recipe By : Garry Howard
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Smoked Link Sausage — Your Favorite Kind
1 Cup Onions — Finely Chopped
1 Cup Green Bell Peppers — Finely Chopped
1 Cup Celery — Finely Chopped
1/2 Cup All-Purpose Flour
1/2 Cup Vegetable Oil
1 Teaspoon Garlic — Minced
7 Cups Chicken Stock
2 Tablespoons File Powder
Seasoning Mix:
1 Teaspoon Salt
1 Teaspoon Hungarian Paprika
1 Teaspoon White Pepper
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Black Pepper
1/2 Teaspoon Ground Cumin

This recipe is adapted from several different gumbo recipes. Gumbo is a
kind of stew served over rice. It is thickened with either okra or file
powder (ground leaves of the sassafras tree). In the past, okra gumbo was
made in the summer and file gumbo was made in the winter. Okra was used to
thicken the gumbo in the summer because that was the only time fresh okra
was available. Of course, these days you can get just about anything
anytime of the year. File powder was used in the winter when fresh okra was
unavailable. If you can’t abide the slimy texture of okra then you should
probably omit the file. It doesn’t really add any flavor but thickens the
gumbo with a slimy consistency very similar to okra.

Smoke the sausage in the smoker for about 2 hours. I like to use cherry
wood when smoking sausage. When cooled, slice into 1/4 to 1/2″ thick slices
and set aside.

Put the chicken stock in a large pot and put on the stove to come to a boil
while you are making the roux. Combine the chopped vegetables in a bowl.

Make the roux. In a heavy pan, preferably cast iron, add the vegetable and
heat over high flame. Add the flour and whisk constantly until the roux is
a dark reddish-brown, almost black. Be careful not to let the roux burn.
The best way is to lower the heat and whisk until the roux is the right
shade. This may take 20 minutes or so. If the roux burns you should throw
it out and start over.

When the roux is the right color dump in the chopped vegetables and stir.
Add the seasoning mix. Cook, stirring frequently for about ten minutes.
Spoon the roux mixture into the boiling stock. Add the sausage and minced
garlic. Simmer over low heat for 45 minutes.

Turn off the heat and add the file powder. Serve over plain cooked rice
with some French bread. You can sprinkle additional file powder over the
serving if desired.

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NOTES : Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website
http://members.aol.com/garhow/cooking