Mexican Vegetable Soup

Recipe By : Pillsbury Classic Cookbook, #86, p. 13 (33rd Bake-Off)
Serving Size : 11 Preparation Time :0:00
Categories : Beans/Legumes Bobbie Not Sent
Cheese Desserts
Ground Beef Soups,Stocks Chowder
Vegetables Pillsbury

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1 1/4 ounce pkg. taco seasoning mix
6 cups tomato juice — (46 oz.)
15 ounce can chili hot beans
16 ounce pkg. frozen mixed vegetables
12 ounce can tomato paste
2 cups shredded cheddar cheese — (8 oz. )

In 5 quart Dutch oven, brown ground beef; drain. Add taco seasoning mix,
tomato juice, chili beans, frozen vegetables and tomato paste; mix well.
Bring just to a boil. Reduce heat; simmer uncovered for 20-25 minutes or
until vegetables are tender; stirring occasionally. Top each serving with
corn chips and Cheddar cheese.
Makes 11 (1 cup) servings.
Per serving: 340 calories, 18 g protein, 22 g carbohydrate, 17 g fat, 50 mg
cholesterol, 1180 mg. sodium
Pillsbury Classic Cookbook, #86, p. 13 (33rd Bake-Off)
Submitted by Nancy Hindernach, Dearborn Heights, MI
MC formatting by bobbi744@acd.net ICQ#2099532

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6-8 oz. dry chunk style TVP® (Lummen Foods “Beef” flavor works well)
1 1/2 c. veg bullion
1 T reduced fat margarine
2 T catsup
1 T brown sugar
1 T worchestershire sauce
1 clove garlic, minced
1 package fresh mushrooms (sliced)
1 medium onion
3 T flour
1 c. FF sour cream (I think I used just 1/2 c.)

You will also need “no yolks” eggless noodles and poppy seeds.
Reconstitute TVP® according to directions. While it is soaking, saute
mushrooms, onion, and garlic together. Reserve 1/3 c. bullion. Add
remaining ingredients except flour to mushroom/onion mixture. Heat
to boiling and simmer for a minute or two. Add TVP®. Simmer 15-30
minutes. (Until TVP® is consistency you like) Add flour to 1/3 c.
bullion in a shaker container (watch the cap if the broth is hot!)
and shake well. Add to dish to thicken. Turn heat off and fold in
sour cream (you can use less than a cup if you wish). Serve over
noodles and sprinkle with poppy seeds. YUM!!

Variations: Add some cooking sherry for extra flavor!

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: Speedy Gazpacho
Categories: Low cal, Soups/stews, Vegetables
Yield: 8 servings

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32 oz V-8 juice
1 Green peper, seeded/chopped
1 ts Instant beef bouillon
1 tb Worcestershire sauce
1/2 ts Onion salt
1/4 ts Garlic powder
1 Cucumber, seeded/chopped
3 Stalks celery, seed/chopped
1/4 c Red wine vinegar
1 tb Chopped parsley
1/4 ts Pepper
1/4 c Curried mayo or sour cream

While this is low-cal, those of you in sunnier climates may find
this great recipe easier to enjoy these days…but I still like it
after (if and when) I come back from the health club, which I promise
to do much more often, starting next Monday! Whilrl all ingredients
in a blender of food processor ~ I like to keep them a little
“chunky”, but adjust to your personal preference. You may need to
process two batches to avoid overflow. Pour mixture into large
pitcher; refrigerate, or add 6-7 ice cubes to hasten chilling. Serve
with a dollop of curried mayonnaise or sour cream, if your calorie
counter can handle it!

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Andouille in Comforting Barbecue Sauce

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Cajun Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

4 c Onions, finely chopped

1 c Celery, finely chopped

1 c Bell pepper, finely chopped

1 c Parsley, finely chopped

1 c Peanut oil

1 tb Garlic, finely chopped

3 c Steak sauce

1/2 c Louisiana hot sauce OR

3 c Ketchup

2 tb Cayenne pepper

3 ts Salt, to taste

1 c Southern Comfort Liquor

1 lb Andouille sausage

Saute onions, celery, bell pepper, and parsley in peanut oil until the

onions are clear or tender. Add garlic and cook a little longer. Add

steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern

Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours.

Makes about 3/4 gallon. This will keep in the refrigerator for weeks.

Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine

with 1 cup sauce. Heat well on stove or in a chafing dish. Serve

with small pieces of French bread or use teethpicks to spear

andouille. You will need plenty of napkins, also, too. “Other smoked

sausages may be used, but we like andouille.”

From Justin Wilsons

“Outdoor Cooking With Inside Help .”

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Title: KNOCK YOU NAKEDS
Categories: Bar cookies, Chocolate, Candies
Yield: 20 servings

-Carol Ohler-CHTP96A
1 pk German chocolate cake mix
1 c Chopped nuts
1/3 c Evaporated milk
3/4 c Butter, melted
60 Caramel candies
1/2 c Evaporated milk
1 c Chocolate chips

Combine, and mix well, cake mix, nuts, 1/3 cup milk
and butter. Press half of this mixture into the bottom
of a greased 13×9″ Pyrex dish, Bake at 350F for 8
minutes. Melt caramel candies in top of a double
boiler with 1/2 cup of milk. when caramel mixutre is
well mixed, pour over bakied mixute. Cover with
chocolate chips, and pour the rest of dough on top of
chips. Bake for 18 minutes at 350F. Cool before
slicing.

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HOLIDAY DELIGHT CHEESECAKE (LO-FAT)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Graham cracker crumbs
3 tb Sugar
2 tb Margarine, melted
3 pk Fat-free Cream Cheese (8oz)
3/4 c Sugar
2 tb Flour
3 tb Lemon juice
3 tb Cholesterol-free egg product
1 ct Non-fat lemon yogurt
Lite whipped topping
1 cn Cherry pie filling

1. Heat oven to 350øF. Combine graham cracker crumbs, sugar and
margarine; mix well. Pat onto bottom of 9″ or 10″ springform pan. Set
aside.

2. Beat cream cheese, sugar and flour together until light, fluffy and
smooth. Gradually add lemon juice and egg product; beat well. Add lemon
yogurt and mix thoroughly. Pour over prepared crust.

3. Loosely place aluminum foil over springform pan.

4. Bake at 350øF 60 to 70 minutes or until center of cake is set.

5. Gently run tip of knife between cake and edge of pan. Cool to room
temperature before removing from pan. Chill.

Served topped with cherry pie filling and whipped topping.
Per 1/12th serving:

Calories…………………216 Protein……………….16g
Carbohydrates…………….30g Total Fat………………4g
Saturated Fat……………..1g Cholesterol…………….9g
Sodium…………………542mg Fiber………………….6g
% of Calories from Fat 17%

* * * * *

Comparison:

Per Serving
% Calories
Fat from Fat Cholesterol

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Title: CAULIFLOWER WITH MUSTARD SAUCE
Categories: Vegetables
Yield: 6 servings

1 md Cauliflower
3/4 c Whipping cream
3/4 c Mayonnaise
Salt to taste
1 1/2 tb Prepared mustard
– pref. Dijon or Dusseldorf
1/2 Lemon (juice only)
Paprika

REMOVE THE STEM AND LEAVES from the cauliflower. Steam
the cauliflower whole until it is barely tender. Drain
and keep warm. Whip the cream and set aside briefly.
In a mixing bowl combine the mayonnaise, salt, mustard
and lemon juice. Whip until blended; fold in the
whipped cream. Pour sauce over cauliflower or serve it
separately. Sprinkle with paprika.

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Title: Old-Fashioned Bread Pudding
Categories: Diabetic, Breads/bm, Desserts
Yield: 8 sweet ones

6 sl White bread; day-old 1 ts Ground cinnamon;
-crust removed 1/2 c Seedless raisins;
2 tb Margarine; reduced-calorie Vegetable cooking spray;
-melted 4 Eggs;
Sugar substitue to equal 3/4 2 c Skim milk;
-cup, divided 1 ts Vanilla extract;

Brush bread lightly with melted margarine; sprinkle with 1 ts sugar
substitute and cinnamon. Quarter each bread slice. Layer with
raisins in a 1 1/2 -quart casserole dish coated with cooking spray.
Set dish aside. Combine eggs, milk, vanilla, and remaining 2 ts sugar
substitute; pour over bread and raisins in dish. Place dish in a pan
containing 1 inch of hot water. Bake at 350 degrees for 55 minutes
to 1 hour or until a knife inserted in center comes out clean out
clean. Server warm, or cover and refrigerate until thoroughly chilled.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE + 1/2
FAT EXCHANGE; CAL: 139; CHO: 138mg; CAR: 19gm; PRO: 7gm; FAT: 4gm;
SOD: 160mg;

Source: All New Cookbook for Diabetic and Their Families.

Place dish in a pan

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