Title: Mexican Wedding Cookies
Categories: Mexican, Cookies
Yield: 36 servings

1 c Butter, softened 1 c Powdered sugar
2 c Sifted flour 1 c Ground nuts
1 ts Vanilla

Combine all ingredients. Form into 1 1/2″ balls. Bake on cookie sheet at
350 for about 10-15 minutes or until set. Roll in powdered sugar while
still warm.

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Title: APRICOT-GLAZED BANANA MUFFIN WW
Categories: Breads, Fruits
Yield: 2 servings

1 md Banana
1 Muffin, English, raisin
– split, toasted
2 ts Margarine, reduced calorie
– melted
2 ts Apricot spread, reduced cal
– heated
Cinnamon, ground

This is more of an “assembly” than a recipe …

Peel banana and cut in half crosswise , cut each half
in half lengthwise. Place muffins halves on broiling
pan, top with 2 banana quarters, drizzle with half the
margarine. Brush banana with 1/2 teaspoon apricot
spread, sprinkle with cinnamon. Broil until well
heated.

Weight Watchers Exchanges: 1 Bread, 1 Fat, 1 Fruit, 8
Optional Calories.

Nutritional Analysis per serving: 170 calories, 3 g.
protein, 5 g. fat, 29 g. carbohydate, 6 mg. calcium,
190 mg. sodium, 0 mg. cholesterol.

Calories from fat: 26%

Original recipe from Weight Watchers “Quick Start
Plus Program” cookbook. Conversion by Rick Weissgerber.
[GEnie D.WEISSGERBE]

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Here’s a recipe for black eyed peas that’s really yummy 🙂 It’s fast
and simple enought to throw together in a few minutes. I use canned
peas, because it’s quicker. It would work well with dried peas as
well. I served it last night with cornbread and spinach. As a side
dish, this recipe will serve 2 – 4 people.

Southwestern Style Black Eyed Peas

1 can black-eyed peas
1 carrot, diced
1/2 onion, diced
1/4 green pepper, diced
1 stalk celery, diced
3 cloves garlic, minced or pressed
1/2 t salt, or to taste
1/4 t pepper, or to taste
1/4 t tobasco or other hot sauce, or to taste

Mix all ingredients together in a saucepan, and bring to boil. Simmer
for at least 10 minutes, but 20 – 25 is better.

Chicken with Garlic Cream Sauce

Recipe By :

Serving Size : 1 Preparation Time :0:00
Categories : Chicken Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 boneless chix breasts
1 cup sliced mushrooms
1 cup broccoli florettes
2 sm. garlic cloves minced
1 pt heavy cream
1 Tbsp. corn starch
1/4 cup water
1 tsp. white pepper
1 cup chablis wine
Pasta or rice

NOTE: For a lighter dish the cream can be replaced with 1/2 1/2 or left
out completely. Cut chicken into bite size pieces. Combine chicken and
garlic in a skillet with wine over medium heat. When chicken is about hal
f cooked add broccoli and mushrooms. While chicken is cooking heat the c
ream in a saucepan over high heat. When cream boils add white pepper and
remaining garlic. Combine corn starch and water in a small bowl and slow
ly add about half to the cream mixture. Stir briskly and continue to add
cornstarch mixture until desired thickness is attained. Caution: the sauc
e will thicken very slowly after adding the corn starch so wait a short t
ime before adding more. Add sauce to chicken and serve over pasta or rice
=2E ( Angel Hair pasta works great)
Enjoy!

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Per serving: 1680 Calories; 177g Fat (92% calories from fat); 12g Protein
; 21g Carbohydrate; 652mg Cholesterol; 183mg Sodium

BOSTON BAKED SOYBEANS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cooked soybeans
1 md Onion
2 tb Molasses
1/2 c Catsup
1/2 ts Dry mustard
1 t Worcestershire Sauce
1/2 c Liquid from cooked soybeans
Salt and pepper to taste

One day ahead, cover dry soybeans with water and soak overnight, drain and
rinse. Cook soaked soybeans two to three hours covered in water, over
medium heat. Make sure you save a 1/2 cup of the cooking liquid. Combine
all ingredients and bake uncovered at 325 degrees for one hour, stirring
occasionally, if desired. Serves 8 to 10.

Soybean quick soak method: Place soybeans in a large pot. Add 6 to 8 cups
water for each pound of dry beans. Heat water to boiling and cook for 20
minutes. Turn off heat, cover pot, and let stand for two hours. Drain beans
and rinse thoroughly.

Nutritional Analysis:
Serving size 1/2 cup
Calories 166
Total fat: 7g
Cholesterol 15g
Sodium 415mg
Carbohydrates 15g
Protein 12g

Reprinted with permission from the Indiana Soybean Development Council.

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FRUIT BALLS II

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Bottle cherries
1/4 lb Walnuts
1/4 lb Coconut
1/4 lb Chopped dates

Put all ingredients through food chopper and mix well with 1 beaten egg.
Roll by tsp. into small balls and roll in sugar.

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GOLDEN CREAM POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Boiling water
3 c Diced potatoes
1/2 c Chopped celery
1/4 c Chopped onion
2 tb Flour
2 c Milk
1/2 lb Chopped Velveeta cheese
1/2 ts Salt
1 t Parsley flakes
1 Cube chicken bouillon
Dash pepper

Add water to potatoes, celery, onions, parsley,
seasonings, and bouillon cube. Cover and cook till
tender. Blend flour and a small amount of milk and
then stir into the vegetable mixture. Add remaining
milk and cook until thickened. Add velveeta cheese and
stir till melted.

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Title: TUNA SALAD SANDWICH
Categories: Diabetic, Sandwiches, Fish, Rice
Yield: 3 humans

3 1/2 oz (1) can tuna; packed in oil
1/4 c Celery; finely chopped
1 tb Green pepper;(red or yellow
-for color if you can0
1/2 ts Salt;
ds Freshly ground pepper;
1 tb Green onion; finely chopped
1/4 c Plain low-fat yogurt;
1 ts Fresh lemon juice;
->OR<- 1 ts Vinegar;(Marukan Seasoned -Gourmet Rice Vinegar is -sweet vinegar)* 1 tb Grated American Cheese *(I get a LARGE bottle at Far-east food market and only that kind because it has a sweet flavor) Drain tuna well, then flake it into a bowl. Add remaining ingredients and mix well. Use 1/4 cup to spread on one slice of bread or an open-face sandwich or between two slices of bread for a regular sandwich, or mound on crisp lettuce. Food Exchange per serving: 1 1/2 LEAN MEAT EXCHANGES; CAL: 98; CHO: 2g; PRO: 11g; FAT: 4g; SOD: 279mg, CHO: 26mg; Low-sodium: Omit salt. Substitute unsalted canned tuna. 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 -----

Black Bean Soup Chipotle “Smoke”

Recipe By : Sheila Lukins Feb 96 – Parade “The New Main Dish”
Serving Size : 6 Preparation Time :2:30
Categories : A-New-Main-Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried black beans
2 tablespoons extra virgin olive oil
1 large clove garlic — crushed
3 quarts water — (see note)
2 bay leaves
1 small dried red chipotle chili pepper
2 tablespoons ground cumin
1 tablespoon dried oregano
4 sprigs cilantro — large, whole
4 tablespoons flat leaf parsley — chopped
salt and pepper
1 red bell pepper — 1/4-inch dice
2 tablespoons brown sugar
2 tablespoons dry sherry
2 teaspoons fresh lime juice
1/4 cup cilantro — chopped
cooked rise
lime slices
sour cream

[1] Sort beans, discard stones. Soak overnight, covered with 2 inches
of water. Drain the beans and rinse several times in cold water. Set aside.
[2] Place oil in large, heavy pot over medium heat, add onion, cook 15
minutes, or until wilted, adding the garlic during the last 5 minutes.
[3] Add reserved beans, water, bay leaves, dried chili, cumin and
oregano. Gently bruise the cilantro sprigs. Tie them together and add to
the pot along with 2 tablespoons chopped parsley.
[4] Bring to boil, reduce heat to medium and simmer, uncovered for 1
1/2 hours, reducing the heat if necessary. Skim any foam that rises to the
surface.
[5] Discard the cilantro and bay leaves. Remove 2 cups of the soup
along with any garlic pieces and puree. Stir the puree back into the soup.
Season with salt and pepper.
[6] Add bell pepper, sugar, sherry, lime juice and 2 tables of parsley
and the chopped cilantro. Cook for 30 minutes. Serve in bowls over rice,
with lime, a drizzle of sherry, some sour cream.

Chipotles — Dried. Rehydrate the way we do dried tomatoes. Pickled.
Big-green ones are a new variety (ap 96)

Note: For extra flavor, a low or no sodium broth may be used instead of or
for some of the water.

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NOTES : “If you miss the flavor of a ham bone, a canned chipotle chili can
help.”

WATERCRESS SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Watercress bunch
1/2 md Onion, coarsely
-chopped
1 md Potato, roughly
-diced
1/2 Garlic clove, chopped
1/2 oz Butter (or your
-favourite oil
-or margarine)
3 c Water
1 tb Heavy cream
-(or whipping cream)
1 oz Black caviar (lump
-fish roe is fine)
4 Water biscuits
-(bite-size)
1 pn Salt and pepper
-(to taste)

Gently fry onion and garlic in a small amount of
butter until transparent. Season lightly with salt and
pepper, and add water and potato and boil until soft.

Pick over watercress and chop 4 or five sprigs and set
them aside. Put onion and potato mixture in blender
and puree. Add most of watercress, blend, re-season to
taste and return to heat.

Bring mixture to boil and simmer for 2 or three
minutes. Stir gently to prevent soup from sticking to
bottom. Remove from heat.

This is the decision point. Either set aside to cool,
then chill, or carry on to serve the soup hot.

Stir in cream and chopped watercress. Heap a teaspoon
of caviar on each of the water biscuits and float one
on each bowl of soup immediately prior to serving.

NOTES:

* Watercress soup, hot or cold — This thick, creamy
soup is equally good whether served hot or cold. I
have had watercress soup in restaurants, and my mother
sometimes makes it, too, but this recipe is my own
interpretation of the idea. Yield: Serves 4.

* Use the minimum amount of butter, oil, or margarine
that will turn the onion transparent. Those who are
particularly diet-conscious could dispense with this
step, and with the cream. Don’t overdo the garlic, 1/2
a small clove is ample since it is a background
flavour, not one that you should be aware of.

* A caution regarding seasoning. Potatoes absorb a
lot of salt so you may find it under-salted. The
caviar on the other hand, is very salty. This, for
me, is a delightful and important contrast. Guests can
always add extra salt if they choose.

* Water biscuits are made by Carr’s, amongst others,
and can be found in most supermarkets, possibly in the
gourmet food section. They are variously known as
water biscuits, water crackers and table water
crackers. To my mind the best for eating with cheese
are the high-bake ones, but the regular type are
better for this recipe. If you can’t find them, then
any round dry bland low-salt cracker will do.

* A 2 oz jar of lumpfish caviar costs a little under
$3.00, but it does keep in the fridge so you can get
two batches of four servings from one jar. I suppose
if budget is a prime consideration one could dispense
with the caviar, too, but that would be like serving a
martini without the olives. (Treasonable.)

: Difficulty: easy to moderate.
: Time: 20 minutes of preparation, 1/2 hour of
simmering. : Precision: Approximate measurement OK.

: Marcus G Hand.
: AT T Information Systems, Holmdel NJ
: ihnp4!mtunh!mgh

: Copyright (C) 1986 USENET Community Trust

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