CREAM OF SUN-DRIED TOMATO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-cal
Low-fat Vegetarian
Kump

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Milk — whole, low-fat or
skim
1 sm Onion — peeled and stuck
with
2 Cloves
6 Whole peppercorns (or more)
1 pn Salt
—–BOUQUET GARNI—–
:Tie in cheesecloth:
6 Fresh parsley stems
1/2 ts Dried leaf thyme
1/2 Bay leaf
—–SOUP, CON’T—–
4 tb Rice flour
-(or barley or oat flour)
4 tb Cold milk (about)
1 pk Sun-dried tomatoes (3 oz)
2 c Water
—–OPTIONAL—–
6 tb Heavy cream
Chopped Herbs for garnish*
-(basil, chervil or parsley)

This creamy, vibrant red soup has but 100 calories per
serving if you use low-fat milk and no cream.

PLACE THE MILK, ONION, peppercorns, salt and bouquet
garni in a saucepan and bring slowly to a boil. Form a
smooth paste of the rice flour and the cold milk. Put
into the just-boiling milk and stir briskly until
there are no lumps. Simmer over very low heat for 20
minutes. Meanwhile, boil the sun-dried tomatoes in the
2 cups of water; do not drain. Strain the milk
mixture, add the tomatoes and their liquid, and simmer
another 5 minutes. In a blender, in batches, liquefy
the soup. Return to the stove and bring just to a
boil. Add the optional cream, if desired, and serve in
hot bowls garnished with a minced green herb.

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4 cups water
1 cup cooked brown rice
1 tsp vanilla
place all ingredients in blender and process til smooth. Refrigerate.
For smoother results, let sit for 30 minutes, then poor the milk into
another container, leaving sediment behind.

Title: CORN CREPES
Categories: Pancakes
Yield: 18 Crepes

3 lg Eggs
1 1/2 c Milk
3/4 c Water
1/2 ts Salt
1 c Flour
1/2 c Masa harina (corn flour)
3 tb Butter; melted (plus more)

Beat the eggs, milk, water and salt together, then beat in the white
flour, the masa harina, and the melted butter. Or combine all the
ingredients in a blender and blend until perfectly smooth, stopping to
scrape down the sides as needed. Let the batter rest for at least an
hour.

Heat a crepe pan and brush it with butter, then pour in just enogh
batter to cover the bottom of the pan by quickly tilting it around–a
scant 1/4 cup. Cook for a minute or two on medium heat, until the
crepe is golden brown on the bottom, then gently peel it up and flip
it over. Cook the other side until golden and spotted with brown,
usually less than a minute. Continue this way until all the batter is
used.

Stack the crepes and keep them covered with a slightly damp kitchen
towel as you work. The crepes can be made several hours or a day
ahead and kept in the refrigerator, tightly covered with plastic
wrap. If you refrigerate crepes, allow them to return to room
temperature before filling or rolling them. If handling crepes that
are still cold, heat a non-stick pan and place each crepe in it for a
few seconds to warm it up before filling it; this softens the crepe
and keeps it from cracking.

Makes about 18 to 20 crepes.

Source: “The New Vegetarian Epicure” by Anna Thomas

MMMMM

1 (7 3/4 oz.) can salmon
3 c. cooked egg noodles
1 c. grated cheddar cheese
1 c. frozen peas, thawed
1/4 c. sliced green onions
2 tbsp. minced parsley
1 can cream of celery soup
1/2 c. sour cream
1 tbsp. lemon juice
1/2 tsp. dry mustard
Salt and pepper to taste
Grated Parmesan cheese

Drain and flake salmon, reserving liquid. Combine salmon and
liquid with remaining ingredients except Parmesan cheese. Place in
buttered 2 quart casserole and sprinkle with grated Parmesan cheese.
Bake at 375 degrees for 30-40 minutes. Garnish with parsley.

Makes: 6 servings

Title: Chocolate Pound Cake with Chocolate Frosting
Categories: Dessert, Cakes, chocolate
Yield: 1 x 10″ cake

1 c Shortening
3 c Sugar
6 ea Eggs
2 2/3 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
1/3 c Cocoa
1 c Milk
1 ts Vanilla extract
Chocolate Frosting (optional

MMMMM———————CHOCOLATE FROSTING————————–
1 c Sugar
1/4 c Butter or margarine
1/3 c Evaporated milk
1/2 c Semisweet chocolate morsels
1/2 ts Vanilla extract

Cream shortening; gradually add sugar, beating well at medium
speed of an electric mixer. Add eggs, one at a time, beating after
each addition.
Combine flour and next 3 ingredients; add to mixture alternately
with milk, beginning and ending with flour mixture. Mix until just
blended after each addition. Stir in vanilla.
Pour batter into a greased and floured 10-inch tube pan. Bake at
325F for 1 hour and 25 to 30 minutes or until a wooden pick inserted
near center comes out clean. Cool in pan 10 minutes; remove from
pan, and let cool completely on a wire rack. Spread with Chocolate
Frosting, if desired. Yield: one 10-inch cake.

CHOCOLATE FROSTING:
Combine first 3 ingredients in a small saucepan; bring to a boil,
and boil 1 minute, stirring occasionally. Stir in chocolate morsels
and vanilla. Beat with a wooden spoon about 3 minutes or to desired
spreading consistency. Yield: 1-1/4 cups.

1990 “Southern Living”.

MMMMM

EGG DROP SOUP #5

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Chinese Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Dried black mushrooms
1/4 lb Lean pork
1 tb Cornstarch
1 tb Sherry
1 Egg white
6 Dr sesame oil
1/4 c Bamboo shoots
1 Scallion stalk
1/2 c Stock
2 ts Cornstarch
6 c Stock
1 tb Soy sauce
3/4 To 1 tsp salt
2 Eggs
1 d Pepper

Soak dried mushrooms. Shred pork. Combine cornstarch,
sherry egg white; add to pork toss to coat.
Sprinkle with sesame oil. Shred bamboo shoots soaked
mushrooms. Mince scallion stalk. Blend cold stock
remaining cornstarch. Put remaining stock in a pan
with mushrooms, bamboo shoots, soy sauce salt. Bring
to a boil. Reduce heat simmer, covered, 2 to 3
minutes. Add cornstarch mixture cook, stirring,
until soup begins to thicken. Add pork cook 1 minute
more. Meanwhile beat eggs. Pour eggs in slowly,
stirring constantly until they separate into shreds,
then turn off heat. Sprinkle with minced scallions
pepper. VARIATION: For the pork, substitute chicken.

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1 lb. ground beef
1 can of tomato soup
1 can of green beans french cut
2 cups of mashed potatos

Brown hamburger and mix with tomato soup and put in shallow baking dish.
Drain water from green beans. Put green beans over hamburger and tomato soup
mix. dollop mashed potatos over top of mixture, and sprinkle with paprika.
Put it in the oven at 375 for 30 mins. or until the potatos just start to turn
brown on the top.

Title: Diabetic Gyros
Categories: Diabetic, Meats, Main dish
Yield: 8 servings

2 lb Ground beef or lamb or both 1/4 ts Parsley
4 Green onion; finely chopped 1 ts Salt
1 c Garlic; minced 1/4 ts Pepper; freshly ground
1 ts Oregano 8 Lg pita
1/4 ts Cumin

Mix all ingredients except pita, mixing well and kneading until
mixture is stiff. On skewer pack meat mixture about 5″ long and not
more than 2″ in diameter. Put as many “fingers” as possible on a
skewer leaving a 1″ space in between. Cook over hot coals 10-15
minutes, turning frequently. Take pita and slide gyro into center.
Drizzle with sauce. Fold over to eat. Sauce: Tzatziki 1 c yogurt,
1 T mayo,juice of 1 lemon, 2 scallions including green tops,(finely
chopped), cucumber (minced), 5 cloves garlic (minced).
Mix well.

MMMMM

Boston Chicken Marinade/basting Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Spinach
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1/4 cup Canola oil
1 tablespoon Honey
1 tablespoon Lime juice
1/4 teaspoon Paprika

Mix all ingredients well and apply to skin-side-up chicken in a single
layer in greased baking dish or pan. Bake at 400~ 35-40 minutes. Baste
every 8-10 minutes during the baking time. Source: Gloria Pitzer

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STRAWBERRY TROPICAL SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Strawberries
1 c Frozen cherries
4 c Frozen strawberry juice
Diluted
2 tb Clover honey
1/2 c Fresh lime juice
1/2 c Sweet white wine
1/2 c Light cream
2 tb Cornstarch
2 tb Cold water
1/2 c Sour cream

Mix cornstarch in 2 Tb cold water. Simmer strawberry juice, honey, lime
juice and white wine until mixture thickens. Stir occasionally as it is
cooling. Put strawberries and cream with chilled mixture and blend until
smooth. Strain through a strainer. Mix in thawed cherries. Add a dollop of
sour cream to each serving.

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