Spicy Garbanzo Bean Soup

Recipe By : The New McDougall Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Soups, Stews Chilis

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup garbanzo beans
3 quarts water
1 onion — coarsely chopped
2 potatoes — scrubbed and diced
28 ounces canned whole tomatoes — chopped; w/liquid
1/2 cup chopped fresh parsley
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/8 teaspoon powdered saffron
dash cayenne pepper
1/4 cup fresh lemon juice — optional
1/4 cup chopped fresh cilantro

Place the beans and water in a large soup pot. Bring to a boil, turn off
the heat and let rest for 1 hour. Add the onion, bring to a boil again,
cover and cook over medium heat for 3 hours. Add the remaining ingredients
except lemon juice and cilantro. Cook for 1 more hour. Stir in the lemon
juice and cilantro just before serving.

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Per serving: 178 Calories; 2g Fat (10% calories from fat); 8g Protein; 35g
Carbohydrate; 0mg Cholesterol; 236mg Sodium

NOTES : This soup freezes well.
_____

TAFFY APPLE PIZZA

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fruits Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pkg 20 oz refrigerated sugar
Cookie dough
3 tbsp Flour
1 pkg 8oz cream cheese softened
1/4 c Creamy peanut butter
1/2 c Brown sugar
1/2 tsp Vanilla
2 med Granny smith apples
1 c Lemon lime soda
Cinnamon
1/4 c Caramel ice cream topping
1/2 c Chopped peanuts

ppreheat oven to 375 degrees. remove 1/2 cupof cookie dough and reserve for
anot
her use. add flour to remaining dough and knead with hands to combine. press
dou
gh into 14 inch circle on 15 inch baking stone.
bake for 15-20 min. or until cookie is lightly browned. let cool for 10 min.
the
n loosen from stone.
cool completly. blend cream cheese, peanut butter, brown sugar,and vanilla
toget
her until smooth. spread on cooled cookie. peel, core and slice apples. dip
appl
e slices in lemon-lime soda to prevent browning.
arrange apple slices on cream cheese mixture. sprinkle lightly with cinnamon.
he
at caramel topping slightly and drizzle over apples. sprinkle chopped nuts over
pizza. cut and serve.
Recipe from Pampered Chef personal note: Excelent! just like taffy apples.

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Magic Truffles

Recipe By : Jolene Fincher <76702.2361@compuserve.com>
Serving Size : 1 Preparation Time :0:00
Categories : Truffles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Semi-Sweet Chocolate Chips
1/3 c +1 tb Sweetened Condensed Milk
1 pn Salt
1/2 ts Vanilla

Melt chocolate without stirring in top of double boiler. Remove from heat
and add condensed milk, salt and flavoring. Stir only until blended. Press
into a block one inch high in wax paper lined pan. Chill until firm. Turn
out. Remove wax paper. Cut into serving pieces. Store in airtight
container. Makes about 1/2 pound. From: Syd’s Cookbook.

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ITALIAN TOMATO SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 md Onion, finely chopped
1 Clove garlic,
-peeled and crushed
15 oz Can tomato sauce
1/2 ts Dried sweet basil leaves
1 t Sugar
1/2 ts Dried oregano leaves
1 t Salt
1/4 ts Pepper

1. Place olive oil, onion and garlic in a deep, 1 1/2-quart heat-
resistant, non-metallic casserole. Heat, uncovered, in Microwave
Oven 3 minutes or until onion is tender; stir occasionally.
2. Add remaining ingredients and stir to combine.
3. Heat, covered, in Microwave Oven 5 to 7 minutes or until
sauce bubbles.
Makes 2 1/2 cups

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Title: Earl’s Mozzarella Meat Loaf
Categories: Diabetic, Meats, Cheese
Yield: 8 servings

1 lg Onion; coarsely chopped 2 Egg whites
1 T Olive oil 4 oz Part-skim mozarella cheese
1 Sweet red pepper; chopped -cut in 1/4-inch cubes
1 cl Garlic; finely chopped 1/2 c Grated Parmesan cheese
1 ts Leaf basil; crumbled 2 T Parsley; chopped
1/2 ts Lef thyme; crumbled 3/4 ts Salt; optional
1 1/2 lb Lean ground beef 1/8 ts Pepper
1/2 lb Ground pork 1/4 c Catsup
1 c Old-fashioned oats; uncooked

Preheat oven to moderate (375 degrees). Line jelly-roll pan with
aluminum foil.

Saute onion in oil in large skillet over medium heat 3 minutes. Add
red pepper, garlic, basil, and thyme, saute 5 minutes.

Combine beef, pork, oats, egg, whites, mozzarella, Parmesan, parsley,
optional salt, and pepper in large bowl. Add vegetable mixture.
Shape into large oval on prepared pan.

Bake in moderate oven (375 degrees) for 30 minutes. Brush loaf with
catsup. Bake 25 minutes or until cooked through. Let stand 10 minute
before slicing.

Judi’s Notes: I would bake this meat loaf in a loaf pan due to
possible grease escaping from the jelly roll pan. I would also spoon
off some of the fat from the loaf after 30 minutes.

Source: Family Circle Magazine, 5/14/91. Shared and MM by Judi M.
Phelps.

MMMMM

Title: Chimichangas Supreme
Categories: Mexican, Beef
Yield: 4 servings

1 lb Lean beef
1 ts Salt
1/4 ts Pepper
1/4 ts Garlic powder
4 Tomatoes
1 1/2 ts Shortening
1/2 Onion, chopped
1/2 Bell pepper, chopped
1 1/2 ts Flour
1/2 c Canned whole green
Chiles
4 fl Tortillas
Oil for deep frying
Red chile sauce (see index)
1 c Cheddar cheese, shredded
1 c Sour cream
8 Black olives
1/4 c Green onion, chopped
1 tb Whipping cream
Guacamole
2 c Shredded lettuce

Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add water to
cover. Bring to a boil; skim the foam from the surface. Add the salt,
pepper, and garlic. Simmer until tender, approximately 1-1/2 to 2 hours.
Drain the beef, reserving 1/2 cup of the broth. When the meat is cool,
shred. Chop 2 of the tomatoes. Melt the shortening in a pan over medium
heat. Add the onion and bell pepper and saute until tender. Add the flour,
whisking until no lumps remain, and cook 2 minutes. Add the shredded beef,
reserved broth, chopped tomatoes, and whole chiles. Simmer 15 minutes.
Place about 1/2 cup of the meat mixture in a line down the center of each
tortilla. Fold both ends over 1 inch to 2 inch; fold one side over the
other and roll up in a neat package. Secure with a toothpick. Deep fry in
very hot oil 400’F until crisp and well browned. Drain on paper towels.
Preheat the broiler. Place the chimichangas on an ovenproof plater or in a
baking pan. Spoon red chili sauce over liberally. Sprinkle with grated
cheese and green onion. Place under the broiler until the cheese melts.
Combine the sour cream and the whipping cream. Slice the remaining 2
tomatoes. Top the chimichangas with the sour cream mixture and Guacamole.
Garnish with shredded lettuce, sliced tomato and olives.

—–

Pardon if the measurements are a bit vague, but there does seem to
be a lot of room for variation here.

Some peppers. Cut in half length-wise and clean out stem, webbing
and seeds. (hint: wear gloves! The chilies can cause a burning
sensation in your fingers for quite a while if you don’t!) I tend
to be a wee bit on the sloppy side here. The webbing and seeds is
where most of the heat is, and if I leave a bit behind,
well…surpprise!

Cheeses: they use jack, cheddar and cream. I personally don’t
think cheddar works well but this place sells a ton of them so
obviously, not everyone agrees with me on this point. Cut the
cheese into thumb-sized pieces that will fit into the chile
halves.

Stuff the chiles.

Egg wash: 1 egg beaten with a couple of tablespoons of water.

Dip the stuffed chiles in the egg wash and coat with finely ground
bread crumbs. I like to let them dry a few minutes and put a
second coating on.

Fry in medium hot lard. (Yes, you can use vegetable oil if you
REALLY insist! But it’s not the same!)

They’ll keep in a warm oven for half an hour or so, but I’ve never
found a way to successfully reheat them. Once the crunchyness of
the coating goes, the magic is gone.

Title: POLENTA WITH CRISPY GARLIC AND CHEESE
Categories: Garlic, Cheese/eggs, Lo/no-fat
Yield: 8 servings

1 tb Olive oil
4 Cloves garlic — peeled and
Chopped
1/2 ts Ground cumin
4 c Water
1 ts Salt
1 c Yellow cornmeal
4 oz Green chiles — (canned),
Chopped
1 c Lowfat cheddar cheese —
Shredded

In a small skillet, heat the olive oil over medium heat. When hot,
add the garlic and saute 3 minutes, until golden. Remove from heat
and stir in the cumin. Set aside. In a large pan, combine the water
and salt. Bring to a boil, and slowly add the cornmeal, whisking to
blend. When the mixture comes back to a boil, cover and reduce heat
to medium-low and cook about 20 minutes, until the mixture starts to
come away from the pan. Stir often. Remove from heat and stir in the
garlic, chilies and cheese. Spread a lightly oiled 9-by-13 inch
baking dish. Refrigerate until set. Cut the polenta into 8 pieces;
cut each piece on the diagona l into 2 triangles. Place on a lightly
oiled baking sheet and broil on the top oven shelf about 4 to 5
minutes on both sides. The polenta should be browned and crispy on
the outside and creamy on the inside. Recipe By : Karen Lee and Diane
Porter

From: Fido National Cooking Echo

MMMMM

Avocado relish

Recipe By : Grillin’ Chillin’ SHOW #GR3605
Serving Size : 1 Preparation Time :0:00
Categories : Relish Vegetables
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Haas avocado, ripe — coarsely chopped
1 tablespoon red onion — finely diced
1 tablespoon jalapeno — minced
2 tablespoons fresh lime juice
1 tablespoon cilantro — coarsely chopped

Combine the avocado, onion, jalapeno, lime juice and cilantro. Season to
taste with salt and pepper.

Yield: about 1 cup

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Title: HOLD-THE-SUGAR APPLE PIE
Categories: Pies, Desserts, Low-cal, Apples
Yield: 6 servings

12 oz Frozen apple juice
-concentrate, thawed
3 tb Cornstarch
1 ts Cinnamon
1/4 ts Allspice
1/4 ts Nutmeg
6 lg Baking apples, peeled cored,
Thinly sliced
(Pippin, Rome or Gr Smith)
2 tb Butter or margarine
1 9-inch pie shell, baked
Flavored whipped cream
(optional–recipe below)
Nuts (optional)
FLAVORED WHIPPED CREAM
1 c Whipping cream; whipped
2 tb Frozen lemonade concentrate
Thawed
OR
1/4 c Peanut brittle; crushed
AND
1/2 ts Ground orange peel

Measure about 1/4 cup concentrate into small bowl;
stir in cornstarch and spices. Place the remainder of
the concentrate into a large skillet with the apples.
Simmer gently until apples are just tender. Lightly
stir in cornstarch mixture until quite thick. Stir in
butter. Pour into pie shell; top with whipped cream
and nuts.

Flavored Whipped Cream: Into whipping cream, fold 2
frozen lemonade concentrate, thawed, crushed peanut
brittle and ground orange peel. (Tart shells may be
substituted for the baked pie shell). Source: All
American Apple Cookbook

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