2 tbsp. butter or margarine
1/4 c. finely chopped onion
1/4 c. finely chopped celery
4 to 6 potatoes, cut up
1/2 lb. Polish sausage, sliced
2 – 10 oz. cans chicken broth
4 c. shredded cabbage (about 1/4 head)
10 oz. pkg. frozen peas
1 tsp. seasoned salt
1/8 tsp. thyme
1/8 tsp. marjoram
Salt and pepper to taste
Melt butter in large saucepan. Add chopped onion and celery and
sliced sausage. Cook and stir until vegetables are limp and clean
and sausage is beginning to brown. Add chicken stock and cabbage
and bring to a boil. Reduce heat to simmer and cook for 5 minutes.
Taste for seasoning and add salt and pepper as needed. Don’t over
cook.

Peaches Cream Pie

Recipe By :
Serving Size : 6 Preparation Time :0:45
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 package pudding mix vanilla — vanilla,not instant
1 egg
1/2 cup milk
3 tablespoons butter
2 cans peach slices in juice — large can

CREAM
8 ounces cream cheese
1/2 cup sugar
3 tablespoons juice from peaches

TOPPING
1 tablespoon sugar
1/2 teaspoon cinnamon

Preheat oven to 350. (Bake for 30-35 min)
1.Mix all ingredients above the word CREAM. Beat 2 min. and pour into
a well oiled pie plate.
2.Drain the peaches and arrange on top of batter
3.Cream together all ingredients under CREAM. Spoon on top of fruit to
within 1 inch of edge of pie plate.
4.Mix together the TOPPING items and sprinkle on top.

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NOTES : I use 1 1/2 cans peaches to make it richer, but recipe calls
for only one large can.

CHICKEN SOUP WITH MONGO BEANS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 4 SERVINGS—–
2 lb Fryer chicken — cut up in 2
– inch pieces
1 ea Thumb size ginger root or
2 ts Powdered ginger
2 lg Tomatoes — quartered
1 sm Garlic cloves — mashed
3/4 lb Mongo beans — boiled and
– peeled
2 ea Tb Patis or fish sauce
1 cn Of anchovy fish
– fillets may be used)
1 t MSG
2 ea Tb Oil
Fry chicken in oil until
-slightly brown, stirring
Constantly. Add ginger and
-garlic and stir until

garlic is browned. Add tomatoes until soft, then add 4
cups of water. Add anchovy and cook if it is used
instead of patis. Bring to boil, then simmer until
chicken is tender. While chicken is simmering, boil
beans in water until they are easy to peel. This is
done by placing a bean between your fingers and
rubbing the skin off the beans. When this is done with
ease, remove from stove and drain. Add cold water to
beans and then rub beans between your palms until
almost all of the beans have been peeled. Keep
replacing cold water and peeling will drain with
water. When chicken is tender, add beans to soup and
cook until soup is thick and beans are soft. Add
water, if necessary, 5 minutes before it is done++add
the patis if anchovies are not available. Variation:
Bitter melons, cut in squares or leafy vegetables such
as spinach may be used. Pork may be used instead of
chicken.

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Date: Fri, 28 Oct 94 17:09:09 PDT
From: reggie@netcom.com (Reggie Dwork)

Basil Buttered Beans

Recipe By : , June/July 1994, pg16
Serving Size : 2 Preparation Time :0:00
Categories : Beans Vegetables
Fatfree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Green Beans — fresh, cut into 2″
— pieces
2 Tbsp Chopped Onion
2 Tbsp Chopped Celery
1/4 C Water
1 Tsp Butter Buds® — or butter, melted
1 1/2 Tsp Fresh Basil — minced, or 1/2 t dry
1/4 Tsp Salt
1/8 tsp Pepper

REVISED: the original recipe called for 2 T butter or margarine melted

In a saucepan, combine beans, onion, celery and water. Cover and cook for
5 min or until beans are tender. Drain. Add the butter, basil, salt and
pepper; stir to coat. Serve immediately.

Yield: 2 servings

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NOTES : Formatted into MasterCook II by Reggie Dwork reggie@netcom.com

Cal 42.6
Fat 0.2 g
Carbs 9.1 g
Dietary Fiber 4.1 g
Protein 2.2 g
Sodium 323 mg
CFF 3.5%

Title: Chilled Spinach Yogurt Soup
Categories: Home Cookin,
Yield: 4

2 tb vegetable oil
1 onion
1 potato
1 ts salt
black pepper
1 ½ to 2 cups vegetable stock
OR water
10 oz spinach
2 c low fat milk
2 to 3 teaspoons fresh dill
(chopped)
OR 1 teaspoon dried dill
nutmeg

PREPARE VEGETABLES: Wash and stem the spinach. Peel and chop
onion – 1½ cups. Peel and chop potato. Chop dill, if it is fresh.
Heat oil. Saute the onions on low heat for about 10 minutes.
Add potatoes, salt, dash of pepper, and stock (or water). Bring
to a boil, reduce heat, cover, and simmer about 10 to 15 minutes,
until potatoes are tender.
Add the spinach. When the spinach is wilted but still bright
green (2 to 3 minutes), remove the pan from the heat. Stir in
the milk and dill. Blend in a food processor or blender, in
batches, until the mixture is very smooth. Whisk in the yogurt.
Chill about four hours. The soup will thicken as it chills. If
it is too thick, whisk in some milk, stock, or water. Taste and
adjust the seasoning, if necessary.
Serve garnished with a grating of nutmeg.

MMMMM

JAPANESE NOODLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb EDEN Hot Pepper Sesame Oil
2 Cloves garlic — pressed
1 md Onion — cut in half moons
2 Carrots
— chopped in half moons
1 Celery stalk — chopped
1 pk EDEN Shiitake Mushrooms
– soaked in 1 cup water
– for 20 minutes
7 c Water
1/2 pk EDEN Bifun Rice Pasta
-OR- Mung Bean Pasta
2 tb Grated fresh ginger
1 c Pea pods — cut off ends
1 bn Mustard greens or kale
-OR- collards or chard
– chopped
1 sm Red pepper — chopped
1/4 c EDEN Organic Shoyu
-OR- Tamari
–(amount may be doubled)
2 tb EDEN Brown Rice Vinegar
2 tb EDEN Mirin
1 t Cayenne (optional)
1/2 c Roasted cashews, chopped

Heat oil, saute onions, carrots, celery. Slice
shiitake mushrooms, discarding stems. Add shiitakes,
soaking liquid and water to sauteed vegetables. Bring
to a boil, simmer 15 minutes. Add pasta, cook
according to package directions. Add ginger, pea pods,
red pepper, greens, shoyu, vinegar and mirin. Turn
heat down and allow vegetables to cook for 5
cashews.Vegetables should be bright and minutes. Serve
garnished with chopped crunchy. The soup is best
served immediately.

Prep. 30-40 minutes
Cooking: 15 minutes
Yields: 6-8 servings

Copyright 1995 Eden Foods, Inc.

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