GERMAN CABBAGE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Flour
2 ts Celery seed
1 tb Baking powder
2 c Cabbage — grated
1 t Salt
2 Eggs
1 tb Sugar
3/4 c Low-fat milk
2 ts Onion flakes
6 tb Butter — melted

Combine flour, baking powder, salt, sugar, onion
flakes and celery seed thoroughly. Add the grated
cabbage and stir into the dry ingredients. Whisk the
eggs, milk and melted butter together well. Add to dry
ingredients and stir quickly, making sure it isn’t
over 10 sec. Spoon into greased muffin pans and bake
in preheated oven until done. bake at 400 for 20 min.
makes 12

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Title: Vietnamese Lemongrass Marinade
Categories: Marinade, Mine
Yield: 3 /4 cup

1/4 c Lemongrass, chopped
-(4-6 stalks) or
1/4 c Dried lemongrass or
6 Strips lemon zest
3 Garlic clove (s)
-minced (1 tbs)
2 (to 3) shallots
-minced (3 tbs)
2 Serrano, jalapeño or
-Thai chilies, minced
2 ts Brown sugar
-or to taste
3 tb Fish sauce
3 tb Lime juice
1 ts Vietnamese or Thai
-hot sauce or chili oil
-or Tabasco sauce

Cut off the top 2/3 of each lemongrass stalk, trim off the outside
leaves and roots, and slice the core thinly.

Purée the lemongrass, garlic, shallots, chilies, and brown sugar to a
fine paste. Work in the fish sauce, lime juice, and hot sauce.
Marinate fish or thinly sliced poultry or beef for 1-2 hours, turning
once or twice.

Makes enough for 1 1/2-2 pounds seafood, poultry, or meat.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
170

MMMMM

FRANK’S MARINARA SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Extra virgin olive oil
6 Garlic cloves, baked and
Pureed
2 cn Italian peeled tomatoes
(303 size)
1 cn Tomato paste (6 oz size)
1 sm Onion, finely chopped
6 Anchovy fillets
2 ts Sweet basil
1/2 ts Oregano
1 Lemon peel strip
2 ts Black pepper

To bake garlic, first, cut the tops off the garlic heads and place them
into a shallow baking pan with the cut sides up. (I normally bake several
heads at once, they don’t last long around here!) Then pour olive oil over
the garlic, cover the pan with aluminum foil, and bake at 400 degrees for
1 hour. When the heads are cooked (they will become soft and mellow), set
them aside and let them cool to room temperature.
Puree 6 cloves of garlic and the anchovies together. In a 5-quart Dutch
oven, heat the olive oil and gently blend in the pureed garlic until
smooth. Then add both the peeled tomatoes and the tomato paste, along with
the onions, and cook over medium heat until the mixture begins to reduce
and thicken.
Now, add the sweet basil, oregano, and lemon peel and stir everything
together well. Then cover the pot, reduce the heat to low, and simmer for
about 45 minutes.
At this point, add the black pepper and season the sauce with salt to
taste (it may not need any, depending upon the saltiness of the
anchovies). Then cover and simmer for another 15 minutes.

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Title: Sugar Free Blueberry Pie
Categories: Pies, Desserts, Diabetic
Yield: 8 servings

1 Recipe pastry crust
4 c Blueberries
— fresh or frozen, thawed
4 ts Sweet and Low
1/4 ts Cinnamon
1/8 ts Nutmeg
1 tb Lemon juice
2 tb Quick tapioca
8 dr -OR up to…
10 dr Liquid butter flavoring.

LIne 10″ pie plate with crust

Pick over, wash and drain berries.

Mix next 6 ingredients together in small bowl

Toss with berries being careful to not crush the berries too much
pour berries in crust, making sure all the “goodies” are
scraped from the bowl.

Cover with top crust, slit for steam to escape.

Bake at 425 for 10 minutes, reduce heat to 325 for 45
minutes or until crust is golden brown and filling is bubbly.

For a little added flavor to the crust you can sprinkle
with a light mixture of Sweet and Low and cinnamon.

Cool on wire rack, serve with dollop of Lite Cool Whip or
small scoop of vanilla ice cream if desired.

Exchanges, Pie only – 1/8 pie equals 1 fruit, 1 1/2 starch, 1 1/2 fat

I usually put a large piece of foil or a cookie sheet under
the pie to assure that no juices escape into the oven.

From: JEAN THOMBS

MMMMM

QUICK CORN CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Main dish
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sl Raw bacon, diced
1/4 c Finely chopped onion
16 oz Can cream-style corn
1/4 c Hot water
1 c Milk
1/2 ts Salt
1/4 ts Pepper
Finely chopped fresh parsley

1. Place bacon and onion in a deep, 2-quart,
heat-resistant, non-metallic casserole.
2. Heat, covered with paper toweling, in Microwave
Oven 3 minutes. 3. Add remaining ingredients, except
parsley. Stir to combine. 4. Heat, uncovered, in
Microwave Oven 5 minutes or until soup is heated
through. Stir occasionally. 5. Allow soup to stand 2
to 3 minutes before serving. 6. Garnish with parsley.

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Title: Perfection Pecan Pie
Categories: Pies
Yield: 6 servings

————-c————–
1 c All-purpose flour
1/8 ts Salt
1/2 c Crisco shortening
3 tb Water
————-f————–
1/4 c Butter or margarine, softene
1 c Sugar
4 Eggs
3/4 c Light corn syrup
2 ts Vanilla
1 1/4 c Pecan halves

Heat oven to 375 degrees.For crust,combine flour and salt.Cut in
Crisco with pastry blender (or two knives) until flour is just
blended into form of pea-size chunks.Add all of water.Toss lightly
with fork until dough will form a ball.Press between hands to form 5
to 6″ pancake. Flour rolling surface and pin lightly.Roll dough into
circle and trim 1″ larger than upside-down 9″ pie plate.Loosen dough,
carefully.Fold into quarters.Unfold and press into pie plate. Fold
edge under.Flute as desired. For filling,cream butter and sugar in
mixing bowl.Beat in eggs, syrup and vanilla.Stir in pecans.Pour
filling into unbaked pie shell.Bake @ 375 degrees for 5
minutes.Reduce heat to 325 degrees. Bake for 45 minutes or until
knife inserted in center comes out clean.Cool to room temperature
before cutting.Makes one 9″ pie.

MMMMM

Milk Chocolate Florentine Cookies

Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 Cup Butter or margarine
2 Cup Quick oats — uncooked
1 Cup Sugar
2/3 Cup All-purpose flour
1/4 Cup Corn syrup
1/4 Cup Milk
1 Teaspoon Vanilla extract
1/4 Teaspoon Salt
1 Package NESTLE Toll House milk
-chocolate morsels (11.5 oz)

Preheat oven to 375’F.

Melt butter in medium saucepan over low heat. Remove from heat. Stir in
oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well.
Drop by measuring teaspoonfuls, about 3″ apart, onto foil-lined cookie
sheets. Spread thin with rubber spatula.

Bake 5-7 minutes. Cool on cookie sheets. Peel foil away from cookies.

Melt Nestle Toll House milk chocolate morsels over hot (not boiling) water;
stir until smooth. Spread chocolate on flat side of half the cookies. Top
with remaining cookies.

Makes 3 1/2 dozen sandwich cookies.

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Title: Cranberry Meatballs
Categories: Appetizers, Meats
Yield: 1 Recipe

1 1/2 lb Ground beef
1 pk Onion soup mix
2 sl White bread; soaked in
Milk
===SAUCE=
16 oz Whole-berry cranberry sauce
2/3 c Ketchup
1/3 c Water

Combine beef, onion soup mix and soaked bread; mix well. Shape into
balls; arrange in baking pan.
Stir together cranberry sauce, ketchup and water; pour over
meatballs.
Bake, covered, at 350-deg. for 50 minutes. Uncover and cook 10
minutes
longer.

MM’d by Nancy Hagfors – N.HAGFORS/GEnie.

—–

GREEN BEAN GARLIC SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Water
1 t Salt (or to taste)
1 Thyme sprig
-OR
1/4 ts Dried thyme
1 Bay leaf
1 t Olive oil
10 Garlic cloves, minced or
-put through a press
1/2 lb Green beans, 1 1/2″ lengths
1 Egg
Freshly ground pepper
3 tb Fresh parsley, chopped
Croutons

Combine the water, salt, thyme, bay leaf and olive oil
in a soup pot and bring to a boil. Reduce heat to a
simmer and squeeze in the garlic. Add the green beans
and simmer, uncovered, for 10-12 minutes. Adjust
seasonings.

Beat the egg in a bowl and ladle some soup into the
egg, stirring. Return to the pot, stirring all the
while. Add pepper. Let simmer a few minutes, tasting
to make sure the flavors blend. Serve topped with
parsley and/or croutons.

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Curried Mushroom Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Boiling Water
1 Cup Dried Mushrooms — (1 oz.) * see note
Vegetable Oil Cooking Spray
2 To 3 Chopped Leeks — (white part only)
2 Tablespoons Flour
1 Tablespoon Curry Powder
4 Cups Skim Milk
1 Chicken Boullion Cube
2 Cups Portobello Mushrooms — chopped
4 Cups Shiitake Mushrooms — chopped
1 Tablespoon Dry Sherry
1 Tablespoon Fresh Chervil — chopped

* oyster, morel, porcini, you pick

Put the boiling water over the dried mushrooms in a bowl and set aside.

Preheat a heavy stockpot over medium high heat for 1 minute, then
spray twice with vegetable oil. Add the leeks and saute for about 3
minutes, stirring constantly, until translucent. Add the flour and curry
powder. Stir with a wooden spoon until leeks are well coated. Add milk
and boullion cube. Raise the heat heat to high and cook just until bubbles

form around the edge.

Reduce heat to low, whisk until all ingredients are thoroughly combined.
Stir in fresh mushrooms and cook until soup is at desired thickness.

Meanwhile, remove the reconstituted mushrooms from their soaking
liquid, strain, squeeze out excess moisture, and roughly chop. Add
mushrooms to stockpot and cook 1 minute more.

Remove from heat, stir in the sherry and garnish with chopped chervil.

NOTES:

I have seen some interest in low fat recipies. I tried this one from
“In the Kitchen with Rosie” by Rosie Daley (yes, Oprah’s personal
cook). Actually, every recipie I’ve tried has been really good.

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