WW-CHICKEN AND CHEESE SOUP

Recipe By : WEIGHT WATCHERS QUICK START COOKBOOK
Serving Size : 2 Preparation Time :0:00
Categories : soups and stews weight watchers
posted

Amount Measure Ingredient — Preparation Method
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2 teaspoons margarine
1/2 cup each: finely diced celery, onion, and
carrot
2 teaspoons flour
1 cup water
1 packet instant chicken broth and seasoning mix
1/2 cup each frozen peas and skim milk
2 ounces Monterey jack cheese or cheddar cheese — shredded
4 ounces skinned and boned chicken, — diced*
1/2 cup cooked long-grain rice
1 teaspoon worcestershire sauce
dash each of salt and ground red pepper

In 2-quart saucepan heat margarine until bubbly and hot; add celery, onion,
and carrot and cook over medium heat, stirring occasionally, until vegetables
are tender. Add flour and stir quickly to combine; graduallly stir in water.
Add broth mix and, stirring constantly, bring to a boil; add peas and cook
for 3 minutes. Reduce heat and add milk and cheese; cook, stirring
constantly, until cheese is melted. Add reamaining ingredients and cook,
stirring constantly, until cheese is melted. Add remaining ingredients and
cook. Stirring occasionally, until thoroughly heated.

Each serving provides: 3 protien exchanges; 1 bread exchange; 1 1/2 Vegetable
exchange; 1 g fat exchange; 1/4 milk exchange; 15 calories optional exchange
Per serving: 395 calories; 31 g protien; 17 g fat; 29 g carbohydrate; 893 mg
sodium; 52 mg cholesterol

*diced turkey may be substituted for the chicken.
Per serving: 383 calories; 31 g protien; 15 g fat; 29 g carbohydrate; 886 mg
sodium; 45 mg cholesterol

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PARSLIED BUTTERMILK BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Flour — divided
5 ts Baking powder
1 1/2 ts Salt
4 c Shortening
4 tb Parsley, fresh — chopped
4 c Buttermilk

Preheat oven to 500F. Lightly grease a large cookie
sheet. Sift 1 1/2 cups of the flour and the salt into
a large bowl, setting remain- ing flour aside in a
small bowl. Cut the shortening into the flour mixture
with a pastry blender or a fork until the mixture
resembles coarse meal; stir in the chopped parsley.
Pour in the buttermilk all at once and stir with a
fork until the mixture just holds together. Do not
overwork; the dough should be wet and a little lumpy.
Flour hands with reserved flour and pull of a 1/4 cup
piece of wet dough. Toss the dough lightly in the bowl
of flour to coat; roll gently into a smooth ball
between palms of hands. The inside of the biscuit will
still be very wwet; place biscuit carefully on the
prepared cookie sheet. Repeat the procedure with the
remaining dough, flouring the hands as necessary and
placing the formed biscuits on the cookie sheet so
they just touch.. Pat each biscuit gently to flatten
slightly. Bake for 8 to 10 minutes until golden brown.
Makes about 8 biscuits. Nutrition Information per
biscuit:
202 ea 02 Calories; 4 g Protein; 30 g
Carbohydrates;
7 ts ; 690 mg Sodium; 1 mg Cholesterol

— REDBOOK magazine;
Nov 1990
per Fred Peters

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Title: BEATLES
Categories: Cookies
Yield: 100 servings

3/4 c Butter or margarine
2 1/4 c Sugar
3 Eggs
5 1/4 c Flour
3/4 ts Salt
3/4 ts Baking soda
1 tb Baking powder
1 1/2 c Sour cream
1 1/2 ts Vanilla
1/2 c Semisweet chocolate pieces
2/3 c Sugar
1 tb Ground cinnamon

Cream butter and first amount of sugar. Add eggs and mix well. Sift flour
with salt, soda and baking powder. Alternately add to egg mixture with sour
cream. Add vanilla and fold in chocolate pieces. Drop by heaping teaspoons
onto greased baking sheets. Combine remaining sugar with cinnamon and
sprinkle over each cookie. Bake at 375F 12 minutes.

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Title: Garbanzo Sesame Spread
Categories: Appetizers, Entertain, Tvg
Yield: 1 servings

-Bon Appetit Appetizers
15 1/2 oz Garbanzo beans, drained
1/3 c Lemon juice, fresh
2 tb Lemon juice, fresh
1/4 c Tahini (sesame paste)
3 tb Green onion, chopped
2 cl Garlic
1/4 ts Salt
Pepper, freshly ground
Cilantro for garnish
Toasted pita wedges

Puree all but cilantro and pita wedges in food processor. Transfer to
bowl, cover and refrigerate at least 30 minutes. Garnish with
cilantro and serve with toasted pita wedges. Formatted by Theresa
Grant, HWWK11b, from Bon Appetit Appetizers.

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PRESSURE COOKED SEITAN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c Quick Mix Seitan
3/4 c Water

Prep time: 30 to 40 minutes

Prepare mix and water as in directions for Basic
Seitan on box. Prepare broth (for 14 oz.) also. Cut
Seitan into 8 even pieces and place with broth in
pressure cooker. Bring to simmer. Attach lid. When
up to pressure, let cook for 25 minutes. Remove from
heat. Let cool so pressure will drop. Seitan is
ready to eat.

This recipe has been developed by Bro. Ron Pickarski
as part of his work toward being a participant and
finalist in the Culinary Olympics held in Frankfurt,
Germany.

Source: Arrowhead Mills “Seitan Quick Mix” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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GAZPACHO BLOND

Recipe By :MONDAY TO FRIDAY SHOW #MF6716
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cloves peeled garlic, — boiled for 5 minutes
1 pound yellow tomatoes
1 pound yellow bell peppers, peeled with a — vegetable=
peeler a
2 tablespoons olive oil
2 tablespoons champagne vinegar
Ice water
1 yellow squash
4 slices crustless white sandwich bread
Salt and freshly ground black pepper
8 small oil cured olives, pitted and — cut into slivers
1 ripe red tomato, seeded and — cut into dice

In a food processor combine the garlic, yellow tomatoes and bell peppers.
Puree and thin with olive oil, vinegar to taste and some water if too
thick. Season well to taste with salt and pepper.=7F

Seed the squash and cut into 1/4-inch dice. Cut the bread into 1/2-inch
dice, drizzle with olive oil, salt and pepper and bake in a 400 degree oven
for about 10 minutes or until somewhat crisp and brown.

Ladle soup into chilled soup bowls; garnish with squash and croutons and
center some red tomatoes and black olives in middle of each portion if you
like.

Yield: 4 servings

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Title: Glazed Fresh Strawberry Pie
Categories: Pies
Yield: 6 servings

3 pt strawberries; fresh, hulled
1 c sugar
3 1/2 tb cornstarch
1/2 c water
1 red food coloring; a few dr
1 baked 9 pie shell
1 sweetened whipped cream

Mash 1 pt of the strawberries, using a fork, and set aside. Combine
the sugar and cornstarch in a 3 quart sauce pan. Stir in the water
and mashed berries. Cook over medium heat, stirring constantly,
until the mixture comes to a boil, then cook 2 minutes longer.
Remove from the heat and stir in the food coloring. Cool to room
temperature. Fold in the remaining 2 pts of strawberries and turn
into the baked pie shell. Chill in the refrigerator at least 2
hours. To serve, top with puffs of sweetened whipped cream

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Coffee Sabayon

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6604

Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 teaspoons instant espresso or coffee —
dissolved in 1/4 cup boiling
4 egg yolks
1/2 cup sugar
1/4 cup rum

Steep instant espresso in boiling water and cool to room temperature. Mix
with 4 egg yolks, and sugar and set in the top of a double boiler. Beat
with an electric beater until mixture is thick and fluffy. Beating
constantly, pour the rum into the egg yolk mixture in a slow thin stream
and continue beating until mixture almost triples in volume; this may take
10 minutes or so.

To serve, spoon mixture into balloon wine glasses or goblets, or chill for
30 minutes and serve as a sauce over ladyfingers or angel food cake.

Yield: 4 servings

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Title: Green and Gold Squash
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 sweet ones

1/2 lb Zucchini; 1 ts Dried Leaf Oregano;
1/2 lb Yellow summer squash; 1/4 ts Pepper;
1 cl Garlic; minced 1 ts Virgin olive oil;

Slice zucchini and squash in thin rounds. Mix with garlic, oregano,
and pepper, and place in a steamer basket over boiling water. Cover
and steam 2 minutes or until just tender. Remove from basket to
serving bowl and toss with oil.

Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 34; CHO: 0mg;
CAR: 6g; SOD: 3g; FAT: 1g;

Source: Light Easy Diabetic Cuisine by Betty Marks

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PINTO BEAN LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Pinto Beans, cooked/mashed
1 c Tomato sauce
1 c Bread crumbs, finely ground
1/4 c Minced onion
1/4 c Quick oatmeal
3 ts Egg replacer mixed with
4 tb Water, beat til frothy
Fresh ground pepper to taste
1/4 c Catsup or barbeque sauce

Preheat oven to 350 degrees. Combine all
ingredients, except catsup, in a large bowl. Mix
well. Turn into a non-stick loaf pan, 9-1/4 x 5-1/4 x
3, and flatten.
Spread catsup or BBQ sauce over the top. Bake for
45 minutes. NOTE: Makes a good sandwich spread when
cold.

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