Title: Sunday Italian Vegetable Soup
Categories: Diabetic, Main dish, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

1/2 c Dry navy beans; 1 c Zucchini; sliced
Water 1/2 c Celery; sliced
4 c Chicken broth; 1/2 c Chick peas; (garbanzo
beans)
3/4 c Carrot; sliced, peeled -drained canned
1/2 c Potato; sliced with peel 1/2 c Rotini or other pasta;
1 tb Corn oil; -uncooked
1/2 c Onion; sliced 1 tb Parsly; finely minced fresh
16 oz Can Italian tomatoes; 2 ts Dried basil; crumbled
-including liquid 1/4 ts Salt
2 c Cabbage; sliced thinly 1/4 ts Ground pepper; freshly

Cover navy beans with water in a large pot. Over medium heat, bring
just to the boiling point. Remover pan from heat, cover, and let
stand for 1 hour. Drain. Add chicken broth, carrot, and potato.
Cover and cook over medium heat until vegetables are almost tender,
about 35 minutes. Heat oil in a small skillet and saute onion until
tender. Add onion and all remaining ingredients to soup pot. Cook 15
minutes or until pasta is cooked. Serve hot

Food exchanges per serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT
EXCHANGE.

CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216;
Low-sodium diets: Omit salt. Substitute canned vegetables and broth

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton.

Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Tom Khing Kai (Gingery Chicken Soup)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
2 cups chicken cut into bite sized pieces
3 cups chicken stock — (3 to 4)
2 stalks lemon grass — bruised (this isn’t
eaten, but is an essential flavorant)
2 “ kaffir” lime leaves (use lime zest if you
can’t get it)
2 phak chi (coriander/cilantro plants — including roots)
,
chopped.
1 tablespoon prik ki nu (green birdseye chilis) thinly
sliced.
1 tablespoon prik haeng (dried red chilis) — crushed
the juice of 3 or 4 limes
2 tablespoons sliced bamboo shoots or coconut shoots — (2 to 3)
2 tablespoons fish sauce. — (2 to 3)
2 tablespoon hom daeng (shallots) — thinly sliced
1 tablespoon kratiem (garlic) — minced
1 tablespoon khing (fresh ginger) — minced
1 tablespoon kha (fresh galangal) — minced
prik Thai (freshly ground black pepper) — to taste [op
tional]

Heat a wok dry, and warm the dried chilis, then crumble them. Add a little oil
to the wok, and sautee the chilis, ginger, galangal, shallots and garlic, until
aromatic.

In a medium sauce pan, bring the stock to a boil, add the sauteed ingredients,
and the fish sauce and lime juice, and taste for balance, then add the remainin
g ingerdients, and bring back to the boil before adding the chicken. After abou
t 1 minute taste for the balance of spices again, and then serve when the chick
en is just cooked.

– – – – – – – – – – – – – – – – – –

Title: SURFER SQUARES
Categories: Cookies
Yield: 24 cookies

1 c Butterscotch pieces
1/4 c Brown sugar;(granulated)
1/4 c Butter
1 ea Egg
3/4 c Flour; all-purpose
1 ts Baking powder
1/4 ts Salt
1 c Semi-sweet chocolate pieces
1 c Miniature marshmallows
1/2 c Walnuts; chopped
1 ts Vanilla extract

Pre-heat oven to 350 degrees. In large saucepan melt
butterscotch pieces, sugar and butter over medium heat, stirring
constantly. Remove from heat. Add egg; beat well. Add flour,
baking powder and salt. Stir in remaining ingredients. Spread in
greased 8-inch pan. Bake at 350 degrees for 20 to 25 minutes. Cool;
cut into bars. Makes 24.

—–

Title: Armenian In-Law Dessert
Categories: Armenian, Dessert, Posted-mm
Yield: 1 servings

6 Eggs, separated
1 t Baking powder
1 t Vanilla extract
1 tb Olive oil
Flour -enough for soft dough
Salt – pinch
1/2 c Vegetable oil
1/2 c Shortening

—————————=====SUGAR SYRUP=====—————————
2 c Sugar
1 c Water
1/2 c Lemon juice

==========================================================================
Source: Armenian and Selected Favorite Recipes
==========================================================================
Beat egg whites until stiff, then add yolks and beat well.
Add salt, vanilla and baking powder. Add enough flour to make
a soft dough. Let stand 1 hour covered.

Divide dough into 2 balls. Roll out each ball as thin as possible.
Cut into strips 1-inch wide.

Melt 1/2 cup vegetable oil and 1/2 cup shortening in deep pan.
When the oil and shortening is melted and hot, roll the 1-inch
strips of dough on a fork and place in the oil and continue curling
the strips as you go along. Cook to a slight brown color and put
on paper towels to absorb the oil and drain.

Sprinkle with powdered sugar or make sugar syrup.
=========================================================================
: SUGAR SYRUP
==========================================================================
Boil all ingredients together in a heavy pan for 30 min. and cool.
Pour over finished dessert of dough curls.

From the recipe files of suzy@gannett.infi.net

—–

Tempeh Pate

Recipe By : UCSD_Healthy Diet for Diabetes
Serving Size : 4 Preparation Time :0:00
Categories : Appetizer Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons margarine
1/2 package tempeh — cubed
1 cup onion — chopped
1 cup mushroom — chopped
2 cloves garlic — minced
1 tablespoon soy sauce
1 tablespoon dry sherry
1/2 teaspoon sage
1/2 teaspoon allspice

Melt amrgarine in a 10 to 12 inch skillet over medium-high heat. Add
tempheh, onions, mushrooms, and garlic, stirring often until oniosns begin
to brown, about 5 minutes. Stir in soy sauce, sherry, sage, ans alspice.
Cook stirring contantly until all liquid is absobed into the mixture. Remove
from heat. When cooled pour into food processor ansd puree. Pour into a bowl
and chill for at least 1 hour. May be kept refirgierated for up to 3 days.

One serving = 1/4 cup.

Exchange 1 lean meat
1 vegetable
1 fat

– – – – – – – – – – – – – – – – – –

Wedding Soup **

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Soups Chicken
Italian Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
5 pound Stewing chicken
2 can Chicken broth
2 md Onions
1 bn Endive
2 bn Escarole
1 bn Celery — chopped
6 Carrots — sliced
2 1/2 pound Meatball mix
1 pound Pasta
—–OPTIONALS—–
Parmesan cheese
4 Eggs — beat well
1/4 cup Romano cheese
1/4 cup Fine bread crumbs

Place whole stewing chicken in a large pot with 2 whole medium onions. Add 2
cans of chicken broth and water to height of fluid desired in pot. Season with
salt and pepper, and some garlic powder. Simmer chicken until it falls off the
bones. Remove chicken from the fluid, allowing it to cool. Remove onions and
when cooled, chop into pieces. Clean endive and escarole. Simmer in a separate
pot for about 10 minutes, or until wilted looking. Drain and squeeze dry. Chop
into small pieces. Add to the chicken broth along with the celery, onions and
carrots. Debone the chicken and chop into small pieces. Add to the pot.
Make tiny meatballs using meatball mix ( a mix of ground pork and ground beef
along with bread crumbs).
Simmer tiny meatballs in some water for a few minutes until set. Add meatballs
to the pot. Cook all for about 3-4 hours. Just before done, cook 1 lb of pasta
(any type small pasta). Add to the soup. Serve and enjoy!!! Can sprinkle
parmesan cheese over bowl of PRODIGY (R) interactive personal service
09/26/93 10:10 AM soup. Difficult but well worth it!!!! VARIATION: Mix
4 eggs, beat well, and add 1/4 cup romano cheese, grated, and 1/4 cup bread
crumbs. Add to soup towards end of cooking time.

– – – – – – – – – – – – – – – – – –

BUDDHIST MONK’S SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Vegetarian
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Water
1 lb Pumkin or butternut squash
– peeled cut into
– large chunks
1 Sweet potato
– peeled chunked
1/2 c Raw peanuts — shelled and
– skinned. Soaked 30 min,
– drained roughly chopped
1/3 c Dried mung beans
– soaked 30 min and drained
3 tb Vegetable oil
1 Square of bean curd
1 qt Coconut milk
1/2 oz Cellophane noodles,
– soaked 20 min, drained
– cut into 1 inch sections

~- Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and
mung beans. Cook on medium heat for 35 min. While making the soup,
prepare the bean curd by heating the oil in a frying pan and cooking the
curd until light brown on both sides. Slice lengthwise into 1/4 inch
strips and set aside.

After the 35 min, check the mung beans for softness. If they’re soft, add
the coconut milk and a touch of salt. Bring up to a boil and throw in the
cellophane noodles and fried bean curd.

Serve with rice and Buddhist Nuoc Leo.

From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)

– – – – – – – – – – – – – – – – – –

SOUR DOUGH MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Text Only

INGREIDENTS: To set sponge–Add 2 cups flour and 2
cups warm water. Let stand overnight or at least 8
hours. (unrefridgerated) I: As much sponge as needed (
always save one cup) I: 1-1/2 cups flour I: 1/2 cup
sugar I: 1/2 cup Shortening (melted)

INSTRUCTIONS: Mix ingredients well. Put into muffin
pan, Cook at 350 degrees until brown. Turn out onto a
rack to cool.

– – – – – – – – – – – – – – – – – –

Celery-Rice Casserole (Vegan)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups Boiling [stock]
1 cup Rice — uncooked
3 cups Celery — sliced 1/2″ thick
1/2 cup Onion — finely chopped
1/2 teaspoon Marjoram
1/8 teaspoon Salt
1/8 teaspoon Pepper
Chopped celery leaves — for g
Garnish

Skim the fat from the broth using a bulb type baster.
Combine all the ingredients in a 2 quart casserole.
Cover the casserole and bake in a preheated 400 degree oven for about
30 minutes or until the rice and celery are tender. Garnish with
chopped celery leaves.
SOURCE: Calorie-Carbo-Fat Counter Cookbook Per Serving: Calories–
131.7 Carbohydrate–29.5 grams Fat–0.2 grams :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

– – – – – – – – – – – – – – – – – –

Title: PEKING SHRIMP BALL SOUP
Categories: Main dish
Yield: 4 servings

-Shrimp Balls –
1 Egg
2 ts Dry sherry
2 ts Cornstarch
1/2 ts Salt
1/2 ts Fresh grated ginger
1/4 c Finely chopped water
-chestnuts
1/2 lb Medium-size raw shrimp,
-shelled, deveined finely
-chopped
-Soup –
2 oz Bean threads
4 c Chicken broth
1 ts Dry sherry
1 ts Soy sauce
1/4 lb Mushrooms, thinly sliced
20 Snow peas, ends and string
-removed
3 Sprigs fresh cilantro
-salt

Balls – In a bowl, beat egg white until foamy. Blend
together sherry and cornstarch, then stir into egg
white along with salt and ginger. Add water chestnuts
and shrimp; mix well. With oil-coated hands, roll
shrimp filling into walnut-size balls. Heat a pan of
water to simmering. Drop in shrimp balls a few at a
time and simmer gently until they float (about four to
five minutes). Drain and discard liquid. If made
ahead, cool, cover, and refrigerate up to two days.
Soup – Cover bean threads with warm water and let
stand for 30 minutes. Drain, then place on a cutting
board and cut in 6″ lengths. In a 2-quart pan heat
chicken broth, sherry and soy just to boiling. Add
bean threads and mushrooms and simmer, uncovered for 5
minutes. Add snow peas and cook for two minutes. Add
shrimp balls and cook just until heated through.
Garnish with cilantro and season to taste with salt.

—–