RICE AND RADICCHIO SOUP

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 cup onions — chopped
1 teaspoon garlic — chopped
1 1/2 quarts chick
Salt and pepper
1 1/2 cup cooked rice, — rinsed
1 small head Radicchio – — thin strips
3 ounces julienned Prosciutto
1 tablespoon f resh sage chopped
1/2 cup Parmesan cheese grated

In a medium soup pot, heat the oil until very hot. Add the onion and cook,
stirring constantly for 4
minutes. Add the garlic and cook for 1 minute. Add the stock, bring to a boil,
reduce heat and
simmer for 20 minutes. Add the rice and simmer for 3 more minutes. Season to
taste with salt and
pepper. Remove from the heat. To serve, place 1/4 cup Radicchio 1 tablespoon
Prosciutto, 1/2
teaspoon sage, and 1 tablespoon Parmesan cheese into each of your soup bowls.
Then ladle the hot
soup over the garnishes.

Yield: 6 serving

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Chinese Mustard

Recipe By : Chinese Cooking the American Way
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Powdered mustard
1/2 Cup Water
1/4 – 1/2 Cup White wine
1 Teaspoon Sesame oil

Bring water to a boil; then let cool. Gradually add water to dry
mustard, stirring in a little at a time. Also slowly add wine to
mustard paste until it becomes smooth and thin. Add sesame oil and
mix well with mustard. Keep refrigerated in a tightly capped jar.

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NOTES : Keep stirring the mustard until it’s as hot as you
like it. The longer you stir the hotter it will get

Title: Chocolate Marzipan Slices (Mandulas Szalami)
Categories: Candies
Yield: 12 servings

7 oz Almond Paste; 2 tubes
1/4 c Almonds; Chopped
2 oz Semi-Sweet Chocolate; *
Powdered Sugar

* Use 2 squares that have been melted and cooled. Mix the almond
paste, chocolate and almonds thoroughly. Knead on a surface
sprinkled with 1 to 2 Tbls of powdered sugar until of a uniform color
and consistency. Shape into a roll, about 6 inches long; roll in
powdered sugar. Wrap in plastic wrap; refrigerate at least 12 hours
and then cut the roll into 1/4-inch slices. Makes about 24 candies

MMMMM

1 cup oats (I used Quick Oats)
1 cup plain flour
1/2 tsp baking powder
1/3 cup dried fruit (I used chopped apricots and sultanas)
1/3 cup of plain low fat yoghurt
1 tsp vanilla
Mix all together , shape into cookies, cook at 350F (180 C) for 15 mins
and store in the fridge. I made 12 medium sized cookies and have stored
them for 3 days now and they are as crispy as the first day still.

Title: Whole Wheat Blueberry Pancakes
Categories: Diabetic, Quickbreads, Pancakes, Vegetarian, Nuts/grains
Yield: 12 pancakes

MMMMM——————MIX TOGETHER IN A MEDIUM———————–
-bowl 2 ts Baking powder;
2 c Whole wheat flour;

MMMMM————————–BEAT IN——————————-
2 c Milk;(low-fat) 1 tb Oil;
2 Eggs;

MMMMM————————–STIR IN——————————-
1 c Blueberries;

Lightly oil a frying pan and spoon batter on tablespoon.

Food Exchange per serving: 4 PANCAKES 3 STARCH/BREAD EXCHANGES, 1 MILK
EXCHANGE; PRO: 20mg; FAT: 8gm; CAR: 72gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer

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

MMMMM

Title: Borani-Ye Choghandar
Categories: Main dish
Yield: 8 servings

2 Garlic cloves
1 c Plain yogurt
1 t Chopped mint, dill or
-cilantro (opt)
1 lb Beets, stems trimmed
-OR
1 lb Drained canned diced beets
Water
2 T Butter
1 lg Onion, chopped

Crush garlic cloves. In small bowl combine garlic and yogurt. Cover
and refrigerate 1 hour.

If using fresh beets, place in pan of cold water to cover and bring to
boil. Simmer until tender enough to be pierced through by fork, 30-60
minutes, depending on size. Drain and rinse until cold running water
until cool enough to handle. Slip off peels and trim remaining
greens. Dice.

Saute onion in butter until golden brown. In bowl mix onions with
beets and yogurt. Makes 8 servings.

Each serving contains about: 96 calories; 123 milligrams sodium; 11
milligrams cholesterol; 4 grams fat; 12 grams carbohydrates; 4 grams
protein; 0.72 gram fiber.

MMMMM

GRANDMA’S CHICKEN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Soups
Dpiinc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ea Thighs, chicken, skinned,
— broiler/fryer type
2 ea Carrots, cut in 1/8-inch
— slices
2 ea Celery, ribs, cut into
— 1/4-inch slices
2 md Turnips, pared, cubed
1 lg Onion, chopped
8 c Water
1/3 ts Salt
1/4 ts Pepper
1/4 ts Seasoning, poultry
1/8 ts Thyme
1 c Noodles, egg, wide

Put the thighs in a large sauce pan or Dutch oven. Layer the
carrots, celery, turnips and onion over the chicken. Add water, salt,
pepper, poultry seasoning and thyme. Cook, covered, over medium heat
until mixture boils. Reduce heat and simmer for about 45 minutes or
until the vegetables and chicken are both fork tender.

Remove chicken; cool. Remove the chicken meat from the bones;
discard the bones. Cut chicken into bite-sized pieces.

Heat mixture to boiling; stir in the noodles. Cook, uncovered,
for 5 to 7 minutes or until the noodles are done.

Stir the chicken back into the soup – simmer for two minutes, and
serve.

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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SWISS FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Garlic clove
1 2/3 c Dry white wine
1 lb Gruyere cheese, coarsely gra
-ed
2 ts Cornstarch
1/4 c Kirsch (or more)
Nutmeg to taste, freshly gra
-ed
2 French bread, in 1-inch cube

Rub the inside of a heavy saucepan with the garlic,
add the wine and heat it over mod-low heat until it is
hot. Add the cheese by handfuls, stirring. Cook the
mixture, stirring, until smooth, keeping it just below
simmering point. In a small bowl, stir together the
cornstarch and 1/4 cup kirsch. Mix well and add to the
Gruyere mixture with nutmeg and pepper to taste. Heat,
stirring constantly, just until it begins to bubble.
Do not let it boil. Transfer to a heated fondue pot
and keep it hot over a low flame. If fondue becomes
too thick, add some additional kirsch to thin. Spear
bread cubes with long fondue forks and dip them into
the cheese. a 1967 Gourmet Mag. hippy-dippy favorite

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Phyllo Chicken Pot Pie

Recipe By : Tyson
Serving Size : 6 Preparation Time :0:38
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless skinless chicken breasts
1/4 tsp seasoned salt
1 lg baking potato — cubed
1 sm onion — cut into thin wedges
2 med carrots — diced
1 14.5oz can low-sodium chicken broth
1/2 tsp poultry seasoning
1/8 tsp pepper
1/4 c flour
1/2 c fat-free sour cream
6 sheets phyllo dough — thawed
2 tbsp margarine or butter — melted

Preheat oven to 375°. Rinse chicken with cold water and pat dry with
paper towels. Cut into 1/2-inch pieces and sprinkle with seasoned salt.

Spray large nonstick skillet with cooking spray and heat over
medium-high heat. Add chicken and onion and cook and stir 5-7 minutes
or until chicken is no longer pink. Add potato, onion, carrot, 1/2 cup
broth, poultry seasoning and pepper. Bring to a boil. Cover and cook
over medium-low heat 5-6 minutes or until vegetables are tender.
Meanwhile, blend flour into remaining broth. Blend broth mixture into
vegetables. Cook and stir 1-2 minutes, or until thickened. Remove from
heat. Stir in sour cream; set aside. On work surface, layer phyllo
sheets, brushing between layers with margarine, reserving a small amount
for finished pie. Fit phyllo layers into spray-coated, deep 2-quart
casserole. Fill with chicken mixture. Fold edges of phyllo over
filling; brush with remaining margarine. Bake at 375° for 35-45 minutes
or until golden brown and filling bubbles.

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From: ffrisch@fmsrlu.srl.ford.com (Florian Frischmuth)
Date: 30 Jun 1995 18:38:29 GMT

Thumb Print Cookies

2/3 cup butter
1/3 cup sugar
2 egg yolks (retain whites, slightly beaten)
1 tsp vanilla
1/2 tsp. salt
1 1/2 cups sifted flour
3/4 cups finely chopped nuts (optional)

Cream butter and sugar together until fluffy. Add egg yolks, vanilla
and salt and beat well. Gradually add flour, mixing well.

Shape into 3/4-inch balls, dip in egg whites and roll in nuts. Place
1 inch apart on greased cookie sheet. Press down center of each with
your thumb.

Bake at 350F for 15 to 17 minutes. Cool slightly, then remove from pan
and cool completely on rack. Before serving, fill centers of cookies
with your favorite jam.