Spinach Soup With Basil And Dill

Recipe By : adapted from Mollie Katzen’s Vegetable Heaven, 1997
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound russet potatoes — peeled and cubed
2 cups chopped onion
1 tbsp. minced garlic
6 cups vegetable or chicken stock
1 1/2 teaspoons salt
1 teaspoon dry mustard
20 ounces packaged frozen chopped spinach — thawed
1/2 cup minced fresh dill
A handful of fresh basil leaves
Freshly ground black pepper to taste

A bright green pureed soup adapted from Mollie Katzen’s book. The color
and the fresh taste is especially nice in winter. If you like cream soups,
add 1/2 cup of half-and-half or milk to the blender while you puree the
ingredients. To accompany this quick soup, try crostini topped with
tapenade or sundried tomatoes and Parmesan

In large soup pot over medium-high heat, combine potatoes, onion, garlic,
stock, salt, and mustard. Bring to boil. Reduce heat to low, cover pot
and simmer 20 minutes. In several batches in food processor or blender,
puree the simmered vegetables and liquid along with the thawed spinach and
the herbs. Return soup to pot over low heat and heat thoroughly. Season
with black pepper and serve. Makes 3 quarts; 8 to 10 servings.

Each 1/10 serving contains approximately 2 vegetable exch., 52 calories, 11
gm. carbohydrate, 2 gm. protein, no fat (including no sat. fat), 385 mg.
sodium, 71 mg. calcium and 2 gm. dietary fiber.

Star Tribune, Published Wednesday, January 13, 1999 (c) Copyright 1999 Star
Tribune. All rights reserved.

Converted by MC_Buster.

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Title: LIGHT APPLE CAKE (C) (OVO)
Categories: Cakes, Apples, Prodigy, Dec.
Yield: 12 servings

4 Apples; peel/slice
1 tb Sugar
1 tb Frozen apple juice concentra
– undiluted
2 ts Ground cinnamon
1 1/2 c Unbleached flour
1 1/2 c Whole wheat flour
3/4 c Sugar
1 tb Baking powder
1/2 ts Salt
1/4 c Applesauce
1 c Apple juice
4 ts Vanilla
1 Egg
5 Egg whites
1/2 c Orange juice
1/4 c Canola oil

Spray ring mold or fluted tube pan with nonstick
vegetable coating. Place apples in large bowl. In
separate bowl, combine 1 tablespoon sugar, 1
tablespoon apple juice concentrate and cinnamon. Pour
over sliced apples and stir until apples are evenly
covered. Set aside. In separate bowl, mix together
flours, 3/4 cup sugar, baking powder and salt. Stir in
oil, 1 cup apple juice concentrate, vanilla, egg, egg
whites and orange juice. Pour half of batter into
prepared mold. Layer half of apple mixture over batter
then repeat with remaining batter and apples. Bake at
350 degrees F for 1 1/2 hours, remove from oven. Allow
to cool before removing from pan. Nutrition (per
serving): 295 calories Total Fat 6 g (18% of
calories) Source: Wisconsin Department of Agriculture
:

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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DIABETIC SWEETENER-SUGAR EQUIVALENTS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
EQUIVALENTS

Sprinkle sweet and Sugar twin_ 1 tsp for 1 tsp sugar.
Sweet n’low- 1/3 tsp for 1 tablespoon sugar. Liquid
Sucaryl-1 tablespoon for 1/2 cup sugar. Adolph’s Sugar
Substitute-1/4 tsp for 1 tablespoon of sugar. Liquid
Sweet 10- 1 tablepsoon for 3/4 cup sugar, 4 tsp for 1
cup sugar. Weight Watchers- 1/8 tsp for 1 tsp sugar,1
tablespoon for 1/2 cup sugar. Sweet 10 tablets and
Equal tablets- 1 tablet for 1 tsp sugar. Equal,
granulated- 1 packet for 2 tsp sugar. From the New
Diabetic Cookbook. From Prodigy’s Food and Wine
Bulletin Board.

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SUGARLESS RAISIN COOKIES ADA ** FHMN87A

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Raisins
2/3 cup Water
1 tablespoon Liquid sugar substitute
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 tablespoon Margarine
1 Egg
1 cup Flour
1 teaspoon Baking powder
1/4 teaspoon Salt

Combine raisins,water, sweetner, spices, and margarine in saucepan. Bring to a
boil and cook 3 minutes. Cool. stir in egg. Mix flour, baking powder, and salt.
Add to fruit mixture and mix well. Drop by teaspoon onto a lightly greased
baking sheet. Bake at 350 degrees for 9 to 10 minutes. From ADA Family
Cookbook vol. II. Exchanges per 2 cookies: 1 bread, 1 fat Cal 95, cho 16, pro
2,fat 3, Na 110, K 86.

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Title: Gourmet Dog Biscuits
Categories: Misc, Pets
Yield: 1 Servings

12-16 ounces raw liver
1 1/2 lb White flour
8 oz Quaker Oats
3 Bouillon cubes, meat or
Chicken flavored
1 c Water- approx.
2 Eggs, beaten

Recipe received from Thora.

Preheat oven to 350. Grease 3 cookie sheets. Chop the
liver finely, or put briefly in a blender. Mix flour
and oats, crumble in the bouillon cubes, add eggs and
the chopped liver. Add enough water to make a firm but
slightly sticky dough. Spread evenly on the cookie
sheets, about 1/2″ thick. Dip a small dog-cookie
cutter in flour before cutting out each portion. Bake
1 hour. Can be kept for about 2 weeks. Store in
refrigerator.

—–

Title: Bran Muffins (Corky)
Categories: Corky, Breads, Los-fat, Diabetic, Good
Yield: 12 servings

1 c Flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Cinnamon
2 c All bran or 100% bran
-cereal
1 1/4 c Prune juice (no added
-sugar)
1 Egg or 1/4 c egg beaters
1/2 c Applesauce (no added sugar)
1/2 c Raisins, chopped dates, or
-chopped prune

Mix cereal, prune juice, applesauce and egg in a bowl;
let stand 5 minutes. Add fruit if desired. Mix flour,
baking powder, baking soda and cinnamon and add to
cereal mixture. Stir just till moistened and spoon
into muffin pan sprayed with Pam. Bake 18 to 20
minutes.

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RHUBARB STREUSEL PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies German
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–STREUSEL TOPPING—–
2 tb Butter — firm
1/2 c Bisquick
1/4 c Brown sugar — packed
1/4 c Nuts — chopped
—–FILLING—–
16 oz Frozen rhubarb — thawed drain
3/4 c Milk
2 Eggs
1 c Sugar
1/2 c Bisquick
2 tb Butter — softened
1 t Ground cinnamon
1/4 ts Ground nutmeg

Heat oven to 375. Grease a 9″ pie plate. Prepare
Streusel Topping; reserve. Arrange rhubarb evenly in
plate. Beat remaining ingred. til smooth 15 sec. on
high in blender. Pour into plate. Sprinkle evenly with
Streusel Topping. Bake until knife inserted in center
comes out clean, about 40 minutes. Serve with
sweetened whipped cream if desired. STREUSEL TOPPING;
Cut butter into baking mix and brown sugar til
crumbly; stir in nuts. HIGH ALT> Grease a 10″ plate.
Increase rhubarb to 2 1/2-3 c. Decrease baking mix to
1/4 c.; add 1/4 c. Flour.

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Bread Machine Basic Bagels

Recipe By : More Electric Bread
Serving Size : 8 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water — lukewarm
3 cups white bread flour
3 1/3 tablespoons brown sugar
1 teaspoon salt
3 1/4 teaspoons active dry yeast

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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BERNAISE SAUCE – GREAT CHEFS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Butter
4 lg Egg yolks, at room
— temperature
1 1/2 tb Sauce, Worcestershire
2 tb Wine, red
1 pn Pepper, cayenne
2 tb Wine, Chablis
Salt (to taste)
1 tb Wine, white
2 ts Tarragon, dried, finely
— crumbled

Melt the butter in a skillet over a medium flame.
Do NOT burn the butter. When the butter is completely
melted, remove the skillet from the burner.

Place the egg yolks, lemon juice, Worcestershire
sauce, red wine and cayenne pepper in the top of a
double boiler. The water in the bottom pan should not
touch the top pan and should be simmering, not rapidly
boiling.

Using a wire whisk, beat the egg-yolk mixture
until it thickens and a sheen forms, approximately 3
minutes, but no more than 5 minutes.

In a slow, steady stream, begin adding the melted
butter with a ladle, whipping it with a wire whisk.
Continue until all of the butter has been added.

Add the Chablis and whip well. The sauce should
be light and fluffy.

In a small saucepan heat 1 tablespoon white wine
and the tarragon leaves until the liquid evaporates.
Remove from the heat and add to the sauce, mixing well.

Hold the sauce at room temperature until serving
time.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Gerhard Brill, Commander’s Palace
Restaurant, New Orleans

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Title: Warm mashed potato and bacon salad
Categories: Side dish, Vegetables
Yield: 4 servings

1 1/2 lb Potatoes, cut in 1″ chunks
3 tb Garlic, thickly sliced
1 c Chicken broth
3 sl Bacon, thickly sliced, cutup
3 tb Olive oil
3/4 ts Salt
1/2 ts Pepper
1 tb Red-wine vinegar
1 ts Dijon mustard
4 c Escarole lettuce, cut in
Bite sized pieces
1 sm Red onion, thinly sliced

Put potatoes and garlic in medium sized saucepan. Add chicken broth
and enough cold water to cover. Cover and cook 10-12 min until
potatoes are tender.

Meanwhile, fry bacon in heavy skillet till crisp; drain on paper
towels

Remove and reserve 3/4 cup potato cooking liquid. Drain potatoes and
garlic well in a colander.

Return to pot and stir 1-2 min over medium heat till potatoes are dry.

Mash potatoes and garlic, adding reserved cooking liquid, 2 tbs of the
oil, 1/2 tsp of salt and 1/4 tsp of pepper.

In a cup, with a fork, mix remaining 1 tbs oil, the vinegar, mustard,
1/4 tsp *each* salt and pepper.

Put escarole, onions and bacon in a large serving bowl. Add dressing
and toss to coat. Mound potatoes on salad and serve immediately.

MMMMM