Title: Cold Peach Strawberry Soup
Categories: Soups
Yield: 5 servings

1 Sliced peeled peach or 1
-nectarine, sliced
1 c Sliced strawberries
1 (8-oz) carton peach or
-strawberry yogurt
1 To 2 tblsp. sugar
2 tb Lemon juice

Lemon slices Fresh mint sprigs

In food processor, combine all ingredients except lemon slices and
mint. Process until smooth. Pour into medium bowl. Cover;
refrigerate for 1 to 2 hours or until thoroughly chilled. Spoon soup
into soup bowls; garnish with lemon slices and mint, if desired.

Makes 5 (1/2 cup) servings (About 90 calories per 1/2-cup)

Recipe from Pillsbury Classic Cookbook Sensational Salads

Posted by Susan Goldfield. Courtesy of Fred Peters.

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Title: Four Great Cottage Cheese Sandwiches
Categories: Diabetic, Sandwiches, Vegetarian
Yield: 2 sandwishes

———————–1ST SANDWISH———————–
1/2 c Cottage cheese; (low-fat)
2 tb Peanut butter;

———————–2ND SANDWISH———————–
1 Hard boiled egg;
1/4 c Alfalfa sprouts;(optional)
1 Dill pickle; chopped

———————–3RD SANDWISH———————–
1/8 c Cottage cheese;(low-fat)
2 ts Chives;
2 tb Cheddar cheese; grated
1/4 c Diced celery; finely

———————–4TH SANDWISH———————–
1/4 c Cottage cheese; (low-fat)
2 tb Raisins;
2 tb Cashews; chopped
1/2 ts Cinnamon;

These are good on basic whole-wheat bread, but try
having them in Syrian flat breads, or as open-face
sandwishes heated up in the oven. On hot days these
combinations make a cook lunch served on a bed of
lettuce with cracker or muffins on the side. Food
Exchanges per serving:

1st Sandwish: 1 one sandwish: 2 MEATS EXCHANGES + 2
FATS EXCHANGES ~>or<- 3 MEATS EXCHANGES; CAL: 141; PRO: 11gm; FAT: 4gm; CAR: 6gm; 2nd Sandwish: 1 one sandwish: 2 MEATS EXCHANGES + 1 FAT EXCHANGES; CAL 70; PRO: 8gm; FAT: 2gm; CAR: 2gm; 3rd Sandwish: 1 one sandwish: 2 MEATS EXCHANGES; CAL: 6gm; FAT: 2gm; CAR: 1gm: 4th Sandwish: 1 sandwish: 2 MEATS EXCHANGES + 2 FAT EXCHANGES + 2 FRUITS EXCHANGES; CAL: 104; PRO: 6gm; FAT: 2gm; CAR: 11gm; Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O'brion and her Meal Master -----

Easy Holiday Cheese Log

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Philadelphia Cream Cheese — Softened
1/2 equal amt Shredded cheddar cheese
Nuts (type qty as desired) — finely chopped

Take half of the softened cream cheese and an equal amount of shredded
cheese and mix thourgly.
Shape into a log.
Roll the log over the nuts and cover both ends with nuts.
wrap in wax paper and refridgerate overnite.

Serve with Ritz crackers. Have copies of this recipe on hand as you
will be asked to provide it.

There is lots of room here for experimentation and variety. Suggestions
are Light Cream Cheese, Smoked cheese or a white cheese and shaping into
a ball.

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Date: Fri, 07 Jan 94 20:21:05 PST
From: Michelle Dick

From Barbara Kafka’s Microwave Gourmet Healthstyle Cookbook.

TAPIOCA PUDDING

2 cups (470 ml) skim milk
3 T tapioca (instant type)
1.5 T granulated sugar
2 egg whites
1 t vanilla extract

1. Stir together the milk, tapioca and sugar in an 8-cup (2 l) glass
measure. Cover tightly with microwave plastic wrap. Cook at 100% for
5 minutes in an 650-700 watt oven. 8 minutes in 400-500 watt oven.
Prick plastic to release steam.

2. Remove from oven and uncover. Stir well and cook, uncovered, for 4
minutes in 650-700 watt oven or 6 minutes in 400-500 watt oven.

3. Remove from oven and stir well. In a medium bowl, beat together
the egg whites and vanilla extract. Stirring constantly, pour 1/2 cup
(120 ml) of the tapioca mixture into the egg whites to warm them.
Stir mixture back into the tapioca. Cook, uncovered, for 1 minute in
650-700 watt oven or 1.5 minutes in 400-500 watt oven.

4. Remove from oven and stir well. Cover the surface with a piece of
microwave plastic wrap to prevent a skin from forming. Serve warm or
chilled.

Serves 4 (3/4 cup serving). 98 calories, less than 1 gram fat.

Title: CLASSIC ONION SOUP
Categories: Soups, Alcohol, Onions
Yield: 8 servings

5 c Thinly sliced red onions
3 tb Butter
3 tb Flour
1/2 c Maker’s Mark
2 qt Beef broth
1/4 ts Basil
8 sl French bread, toasted
1 c Grated swiss cheese

In a dutch oven, saute sliced onions in butter until soft.
Stir in flour to form a paste; pour in bourbon, stirring until smooth.
Gradually stir in broth; season with basil and simmer 30-40 minutes.
Drop into bottom of each soup bowl a slice of toasted French bread,
fill with onion soup and sprinkle with cheese. Broil until cheese is
golden and bubbly.
Serve immediately.

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HAM STEAK CABBAGE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Can V-8 juice
1 md Onion, diced
4 Stalks celery in 2″ pieces
1 Env onion soup mix
2 14 oz. cans sliced stewed
-tomatoes, undrained
1 t Dry minced parsley
1/4 Of 2 1/2 lb. head of
-cabbage, diced
2 cn Clear beef broth
Generous dash of pepper
1 Broth can water
Salt, if desired, to taste
3/4 lb Ham steak, in bits

Put V-8 and celery into a blender, high speed until
minced. Combine with all other ingredients in a soup
kettle. Bring to a boil. At once, turn to a gentle
simmer and let it simmer covered for 2 hours or until
cabbage is tender. Makes 6 to 8 servings. Leftovers
can be frozen and thawed to use within a year.

We add a bit of hot sauce to ours. Is a good soup to
eat when it’s cold outside!!

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Title: Mediterranean Garlic Soup
Categories: New, Text, Import
Yield: 6 servings

5 lg heads of garlic
2 c white onions — sliced
3 TB vegetable oil
2 qt rich chicken or vegetable
: stock
1 c dry white wine
1 lg bay leaf
1 TB chopped fresh sage leaves (1
: ts drie
3 Whole cloves
: salt and freshly ground
: white pepper
: dr fresh lemon juice
1/3 c olive oil
4 egg yolks
: <>
: toasted sour dough croutons
: fresh grated Asiago or
: Gruyere cheese
: fresh chopped chives

Separate garlic into cloves and crush slightly with
side of knife. Do not peel.

Add garlic, onions and vegetable oil to a soup pot and
saute until onions just begin to soften. Do not brown.
Add stock, wine, bay, sage and cloves. Bring to a
boil, reduce heat and simmer partially covered for 45
minutes. Strain pressing down firmly on the solids to
extract all flavor. Return soup to pot and correct
seasoning with salt, pepper and lemon juice.

In a bowl, whisk olive oil into egg yolks by drops to
form an emulsion (mayonnaise). At serving time, beat 1
cup of hot soup into emulsion in a thin stream.
Gradually beat in remaining soup. Return to pot and
reheat gently being careful not to over heat or egg
will scramble. Serve immediately garnished with
croutons, cheese and chives.

Yield: 6 to 8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights

Recipe By : COOKING RIGHT SHOW #CR9601

Date: 09/26/96

—–

Title: Baked Stuffed Fish
Categories: Main dish, Seafood, Camping
Yield: 6 Servings

-Kevin Ireland XSVG47B
White fish; enough for
-4-6 servings
2.00 c Soft bread cubes;about
-1/2″ cubes
1.00 Small onion; chopped
-fine
1.00 Green pepper; blanched
-and chopped
8.00 oz Imitation crabmeat
0.25 c Lemon juice
0.50 c HELLMANS mayo
Salt pepper to taste

Mix all these ingredients together and roll up in fish fillets,
securing them with toothpicks. Divide it among four or five
good-sized pieces. Bake at 400 for 30 minutes. During last 10 minutes
pour newburg sauce over fish.
It’s good with flounder, but any white fish will do. I’ve used large
cod and catfish fillets and butterflied them. Just enough so you can
roll it up over the stuffing.

Reformatted for Meal Master by: CYGNUS, HCPM52C C.MINEAH

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Title: GRAVEYARD TREAT
Categories: Kids, Snacks, Jello, Chocolate
Yield: 15 servings

2 1/4 c Chocolate wafer cookie
Crumbs —
Divided
1/2 c Sugar — divided
1/2 c Margarine or butter —
Melted
8 oz Cream cheese, cubed —
Softenend
12 oz Cool Whip — thawed
2 c Boiling water
1 pk 8-serving size Orange Jello
Gelatin
1/2 c Cold water
Ice cubes
Rectangular or oval shaped
Sandwich
Cookies
Decorator icings
Candy corn and pumpkins

Mix 2 cups of the cookie crumbs, 1/4 cup of the sugar and the melted
margarine with fork in 13×9″ baking pan until crumbs are well
moistened. Press firmly onto bottom of pan to form crust.
Refrigerate. Beat cream cheese and remaining 1/4 cup sugar in med.
bowl with wire whisk until smooth. Gently stir in 1/2 of the whipped
topping. Spread evenly over crust. Stir boiling water into gelatin in
med. bowl 2 minuets or until completely dissolved. Mix cold water and
ice cubes to make 1-1/2 cups. Add to gelatin; stir until slightly
thickened. Remove any remaining ice. Spoon gelatin over cream cheese
layer. Refrigerate 3 hours or until firm. Spread remaining whipped
topping over gelatin just before serving; sprinkle with remaining 1/4
cup cookie crumbs. Decorate sandwich cookies with icings to make
“tombstones”. Stand tombstones on top of dessert with candies to
resemble a graveyard. Cut into squares to serve.

Recipe By : Cool Whip Get Togethers Submitted By
AB255@DETROIT.FREENET.ORG (PATRICIA C. EMPSON) On TUE, 28 NOV 1995
134040 -0500

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OAT FLOUR MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c AM Oat Flour
1 t Non-alum baking powder
1/2 ts Sea salt (optional)
2 tb Raw honey
1/3 c Buttermilk
1/2 c Raisins or dates
-OR- chopped nuts
1 tb AM Unrefined Vegetable Oil
1 Egg — beaten
-OR- egg replacer

Stir together dry ingredients. Mix liquids and fruit
or nuts together and add to dry mixture, stirring
lightly. Fill 6 oiled muffin tins 1/2 full and bake
15 minutes at 425 F.

Source: Arrowhead Mills “Whole Grain Muffins” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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