Strawberries in Champagne

Recipe By : The Denver Post 6/25/97
Serving Size : 6 Preparation Time :0:00
Categories : Alcohol Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons fresh lime juice
4 tablespoons light-flavored honey
fresh mint
1 quart small strawberries — washed and hulled
Chilled champagne, sparkling white wine
or non-alcoholic sparkling wine

Heat the lime juice and honey until honey melts. Add two large sprigs of mint.
Remove from heat and steep for 5 minutes. Remove the mint. Put strawberries in
a bowl, add the sauce, toss gently, refrigerate at least 20 minutes. Divide
the berries amoung six dessert dishes. Pour on champagne and add a mint
garnish.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 1 Calories; less than one gram Fat (2%
calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Title: Tuscany White Bean Soup
Categories: Diabetic, Main dish, Crockpot, Beans, Soups/stews
Yield: 4 servings

1/4 c Onion; chopped 2 Bay leaves; large
1/2 ts Garlic; minced 1 ts Dried basil; cri,b;ed
3 tb Olive oil; divided 1/2 ts Salt
1/2 lb Dry great nothern beans; 1/2 ts White pepper; ground
-washed 2 tb Parsley; fresh chopped
2 qt Water 2 Green onion; chopped

Saute onion and garlic in 2 tablespoons of olive oil until soft,
stirring often. Add bean, water, bay leaves, and basil. Bring
mixture to a boil, reduce to a simmmer, and cover. Continue cooking
until beans are tender, about 2 hours, adding more liquid if
necessary and stirring occasionally. Season with salt and pepper.
Cool soup, puree beans in a blender or food processor fitted with
steel blade. Return pureed soup to pot; reheat over moderate heat.
stirring often. Blend in remaining olive oil. Serve soup hot,
garnished with chopped parsley and green onions. If soup is too
thick, add water or chicken broth.

Food Exchange Per Serving: 2 1/2 STRARCH/BREAD EXCHANGES + 1 LEAN MEAT
EXCHANGE + 1 FAT EXCHANGE CAL: 293; CHO: 37g; PRO: 13g; FAT: 11g;
SOD: 256; CHOL: 0g; Low-Sodium Diets: Omit Salt.

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

MMMMM

Champagne Orange Sorbet

Recipe By : Gourmet January 1990
Serving Size : 1 Preparation Time :0:00
Categories : Ice Creams/Sorbets/Ices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Cup water
3/4 Cup sugar
1 Cup chilled Champagne
2 Tablespoons fresh orange juice
1/4 Teaspoon orange-flower water — optional
1 Large egg white

In a small saucepan combine sugar and water, bring the
mixture to a simmer over moderate heat, stirring until the sugar is
dissolved. Let simmer 10 minutes. Remove from heat,(transfer to
a bowl if desired)cover and until cold,about 2 hours.

In a bowl combine 1 cup syrup, champagne, orange juice, and
orange-flower water (if using).Freeze according to ice
cream maker’s directions until frozen but still soft.
Beat egg white until frothy, add it to ice cream maker.
Continue to freeze until firm.

Makes about 1 pint
NOTES : Orange Flower water may be found in gourmet,specialty stores
and high quality supermarket

– – – – – – – – – – – – – – – – – –

RAINBOW BLOSSOM’S VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, chopped
4 ea Celery ribs, chopped
2 tb Vegetable oil
1 sm Head broccoli
— cut into florets
1 sm Head cauliflower
— cut into florets
3 lg Potatoes, cubed
2 lg Carrots, finely chopped
1 md Zucchini, diced
1 md Yellow squash, diced
28 oz Can tomatoes juice, diced
1/2 c Frozen lima beans
1/2 c Frozen green beans
1/2 c Frozen corn
1/2 c Frozen peas
2 qt Water
1/4 c Spike seasoning*
1/2 ts Garlic flakes**
1 t Basil
1/4 ts Thyme
1 t Cumin
1 t Chili powder
1/4 ts Oregano
1 t Parsley flakes
1 tb Sweetener
3 tb Tamari sauce

*A blended seasoning mixture.
**My note: Blech! Use the real stuff!
In a large kettle, saute onion and celery in oil until onions are
translucent.
Add broccoli, cauliflower, potatoes, carrots, zucchini, squash,
tomatoes and juice, lima beans, green beans, corn, peas and water.
(If you prefer a thinner soup, more water can be added.) Stir well.
Add Spike, garlic flakes, basil, thyme, cumin, chili powder, oregano,
parsley flakes, honey and tamari or soy sauce. Simmer 1 hour or until
vegetables are tender.
Yield: 8 to 10 servings.

– – – – – – – – – – – – – – – – – –

Gyros

Recipe By : Gene VanDerVolgen
Serving Size : 6 Preparation Time :0:00
Categories : Greek Lamb
Meats Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Ground Lamb
1 Large Garlic Clove — pressed
2 Teaspoons Lemon Juice
1/2 Teaspoon Basil
1/4 Teaspoon Marjoram
1/2 Teaspoon Thyme
1/2 Teaspoon Rosemary
1/2 Teaspoon Pepper
2 Tablespoons Fresh Parsley — snipped
6 Whole Pitas
2 Whole Tomatoes — chopped
1 Whole Red Onion — chopped
Sauce:
2 Cups Sour Cream — or yogurt
1 Medium Cucumber — seeded,pureed,strain
2 Cloves Garlic Cloves
1/2 Teaspoon Salt
2 Tablespoons Sugar — or to taste

Combine all except sauce ingredients and blend.
Combine sauce ingredients and blend.

– – – – – – – – – – – – – – – – – –

Title: BEEF, CAULIFLOWER, AND SNOW PEAS
Categories: Chinese, Beef
Yield: 6 servings

2 tb Vegetable oil
2 Minced garlic cloves
1/4 c Chopped onion
2 ts Salt
Fresh ground pepper
1/4 lb Snow peas, stems removed
1/2 md Cauliflower head, broken
-into flowerets
1 c Chicken broth/stock
1 tb Cornstarch
1 lb Very thin sliced flank steak
1/4 c Soy sauce

Cut steak into 2-inch strips; mix cornstarch and soy
sauce and set aside. Heat chicken stock and set aside.
Heat oil in heavy skillet or wok until very hot. Add
garlic and cook for 2-3 minutes. Add beef and saute
quickly, keeping it moving, just until it loses color,
about 30 seconds.

Add onion, salt and pepper to taste, stirring
constantly for another half minute or so. Add chicken
broth, bring quickly to the boil, then add cauliflower
pieces, a few at a time. Cook 3 minutes, then add snow
peas, stirring constantly, for another few minutes.
After 7 minutes maximum, cauliflower should be tender
and pea pods a bright green. Add soy sauce mixture,
mix thoroughly, and stir until thickened. Turn into
heavy serving dish and serve immediately.

—–

Title: STIR-UP-A-STEW
Categories: Main dish, Stews
Yield: 6 servings

———————-SELECT ONE MEAT———————-
1 1/2 lb Beef stew meat, 1″ cubes
1 Chicken, broiler-fryer
1 1/2 lb Pork stew meat, 1″ cubes
1 1/2 lb Lamb stew meat, 1″ cubes

———————SELECT ONE BROTH———————
1 cn Beef broth (13 3/4 oz)
1 cn Chicken broth (13 3/4 oz)
1 ts Instant beef bouillon
– granules AND 1 1/2 cups
– water
2 ts Intant chicken bouillon
– granules AND 1 1/2 cups
– water

—————-SELECT ONE LIQUID SEASONING—————-
1 tb Worcestershire sauce
1 ts Prepared horseradish
1 tb Soy sauce
1 ts Prepared mustard

—————–SELECT ONE DRY SEASONING—————–
1 ts Dried Thyme, crushed
1 ts Dried Marjoram, crushed
1 ts Dried Basil, crushed
1 ts Dried Oregano, crushed

——————–SELECT VEGETABLE (S——————–
5 c Chopped, sliced, or cubed
– vegetables (carrots,
– celery, green peppers,
– onions, parsnips,
– potatoes, rutabagas,
– or parsnips)

———————USE ALL OF THESE———————
1/4 c All-purpose flour
1 Bay leaf
1/2 ts Salt
3/4 ts Salt
1/4 ts Pepper
1/4 c Water
2 tb Cooking oil
2 tb All-purpose flour

In a plastic bag, combine the 1/4 cup flour, 1/2
teaspoon salt and pepper. Add half of desired meat at
a time to bag, shaking to coat well. (Shake a few
pieces of chicken at a time.) In a Dutch oven cook
meat, half at a time in hot oil till lightly brown.
Drain of fat. Return meat to pan. Add your choice of
broth, liquid seasoning, dry seasoning, the bay leaf,
and the 3/4 ts salt to Dutch oven. Bring mixture to
boiling; reduce heat. Simmer, covered, 1 hour for
beef, pork, and lamb; 30 minutes for chicken or till
meat is tender. Add 5 cups assorted vegetables. Cover
and simmer 30 minutes more or till the vegetables are
tender. (If using chicken, transfer pieces to platter;
keep warm.) Combine 1/4 cup water and the 2
tablespoons flour. Add to stew. Cook and stir till
thickened and bubbly. Cook and stir 1 minute more.
Discard bay leaf. (Return chicken to stew.)

—–

Title: REINE DE SABA
Categories: Cakes, Chocolate
Yield: 6 servings

4 oz Semisweet chocolate
4 oz Slivered almonds
2/3 c Confectioners sugar – PLUS 2
-tablespoons
1/2 c Cake flour
3 Eggs
1 Stick butter
1/2 ts Almond extract
CHOCOLATE GLAZE*
3 oz Semisweet chocolate
2 oz Butter
Slivered almonds for garnish

Calories per serving: Number of Servings: 6 Fat grams per
serving: Approx. Cook Time: Cholesterol per serving: Marks:

*DIRECTIONS*

*For the nicest looking shiny glaze, serve this cake on the day it is
completed. The cake remains moist and delicious, however, for several
days.

PREPARATION: Heat oven to 325F. Butter and flour an 8-inch square or
10-inch round cake pan. Cut the 4 ounces of chocolate into small pieces and
melt in the top of a double boiler set over hot water, stirring frequently.
Remove pan from hot water and cool slightly. In a food processor, nut
grinder or blender, grind the 4 ounces of almonds to a powder. If you use a
processor or blender, put 2 tablespoons of the sugar in the machine along
with the nuts. Put ground nuts through a sieve to get rid of any remaining
chunks. Toss the powdered almond mixture with the flour. Separate the
eggs. Beat together the butter and 1/3 cup of the remaining sugar until
creamy and light. Add the melted chocolate and the extract. Add the egg
yolks, one at a time, beating thoroughly after each addition. Beat the
whites to stiff peaks, add the remaining sugar, and beat until glossy. Fold
in nut mixture. Gently followed egg white mixture into chocolate just
until incorporated. Pour the batter into the prepared pan. Bake in a
preheated oven until a toothpick inserted in the center of the cake comes
out almost clean, about 30 minutes. Cool in the pan for about 10 minutes.
Divide into individual servings if desired. Recipe can be made to this
point up to a day ahead.

CHOCOLATE GLAZE: Heat the chocolate and butter in the top of a double
boiler set over hot water, stirring frequently, until just melted. Remove
from hot water. Cool the chocolate glaze just until it thickens. It should
remain pourable. Glaze whole cake or individual servings on a rack set over
a pan to catch drippings. Garnish with almonds if desired.

Serve at room temperature or refrigerate for up to 4 days.

Serves 6.

Recipe from Cook’s Magazine, September/October, 1987.

—–

Title: Mango Ice Cream
Categories: Ice cream, Fruits
Yield: 6 servings

1 Mango
1 tb Lemon juice
2 ts Cornstarch
1/3 c Sugar
1 1/2 c Half half
1 Egg yolk; beaten
2 tb Light corn syrup

Peel mango. Cut pulp from seed; discard seed. In blender or food
processor fitted with metal blade, puree mango pulp with lemon juice.
In medium saucepan, combine cornstarch and sugar. Stir in half and
half, beaten egg yolk and corn syrup. Cook and stir over medium heat
until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour
into ice cream canister. Freeze in ice cream maker according to
manufacturer’s directions. Makes about 1 quart.

MMMMM

Title: MONKEY TAILS
Categories: Kids, Desserts, Chocolate
Yield: 6 servings

3 Bananas (large)
2 tb Orange juice
6 oz Chocolate chips
1 tb Crisco
6 Popsicle sticks

recipe.

The recipes in this Pick-A-pocket book were writted for commercial
packaged baking mix which has no milk so it is the liquid called for
in recipes. This mix is a perfect substitte. Just use water where it
calls for milk. (written out of my cookbook)

MMMMM