Title: Refreshing Strawberry Soup
Categories: Soups, Low-fat, Low-cholest
Yield: 4 servings

2 c Strawberries, cold
1 c Low-fat buttermilk
4 t Sugar
Mint leaves (opt)

In food processor, blend all ingredients. Serve immediately or chill
in refrigerator. Garnish with mint leaves.

Variations: Substitute raspberries, cantaloupe, honey dew melon, or
nectarine for strawberries.

Nutritional content per serving: 63 calories, 12 grams carbohydrates,
1 gram fat, 3 grams protein, 2 grams dietary fiber, 65 milligrams
sodium, 2 milligrams cholesterol.

MMMMM

Portsmouth Frosting

Recipe By : The Fannie Farmer Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Cakes/Pies
Dessert Desserts
Frosting Sauce/Gravy
Sauces Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Butter — melted
1/4 Cup Cream
1 Teaspoon Vanilla or rum
3 Cups Confectioners’ sugar

Mix the butter, cream, and vanilla or rum together in a bowl. Slowly
beat in the sugar until thick and creamy. This is enough to frost an
8- or 9-inch two layer cake.

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Yankee Greens And Yogurt Soup

Recipe By : Nancy Jordan, Yankee Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews Baldassari
Posted To Mastercook Group

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Olive Oil
2 Medium Onion — Finely Chopped
4 Cups Chinese Cabbage — Coarsely Chopped
Or Spinach, Kale, Mustard Or Combinatiion
1/2 Cup Fresh Dill — Chopped
1 1/2 Cups Water
1 1/2 Cups Plain Yogurt
Salt And Pepper — To Taste
1/4 Cup Sunfower Seeds — toasted

Place olive oil in a large sauce pan over medium heat. Add onions and cook
until softened, about 10 minutes.
Add greens gradually, a handful at a time. Stir until limp and slightly
cooked, about 5 minutes. Stir in dill, then add 1 1/2 cups water and bring
to a simmer. Turn off heat and let cool slightly.
Place yogurt in a large bowl and stir smooth. While continuing to stir,
slowly add the liquid from the pan.
Return yogurt mixture to the plan and stir well. Cook over low heat just
until warm. Do not boil or it will curdle. Add salt and pepper to taste.
Ladle into warm bowls, sprinkle with sunflower seeds and serve at once.

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Rustic Italian Pasta And Bean Soup

Recipe By : Low-Fat Ways to Cook Vegetarian
Serving Size : 8 Preparation Time :0:00
Categories : Beans/Peas/Grains/Legumes Eat-Lf Mailing List
Ethnic Italian
Low Fat Main Dishes
Pasta Soups/Stews
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable Cooking Spray
1 Tbsp Olive Oil
1 C Chopped Onion
1 C Sliced Carrot
1/2 C Chopped Green Bell Pepper
2 Cloves Garlic — Crushed
14 1/2 Oz Nonfat Veg Chicken Broth, Low Sod — Or Veggie
Broth*Note
1 3/4 C Water
28 Oz Canned Crushed Tomatoes
15 Oz Cannellini Beans — Rinse, Drain
15 Oz Red Kidney Beans — Rinse, Drain
1 1/2 Tsp Dried Italian Seasoning
1/2 Tsp Hot Sauce
1/4 Tsp Pepper
6 Oz Ditalini Pasta — Sm Tubes, Uncooked
1/2 C Freshly Grated Parmesan Cheese

This simple meatless dinner can be on the table in less than 45 min.

*NOTE: Original recipe used regular veggie broth but stated you could use
chicken broth

Coat a Dutch oven with cooking spray; add oil and place over medium-high
heat. Add onion and next 3 ingredients; saute until veggies are crisp-tender.

Add vegetable broth and next 7 ingredients; bring to a boil. Reduce heat
to low; cover and simmer 20 min, stirring occasionally.

Add pasta to vegetable mixture. Cover and cook 10 – 15 min or until pasta
is tender. Ladle soup into individual bowls; top each serving with 1 T
cheese.

Yield: 8 (1 1/4 C) servings

Note: Cannellini beans are white kidney beans. You can use any other small
white beans or an additional can of red kidney beans if you don’t have
cannellini beans in the pantry.

According to original recipe per serving:
Cal 244, Fat 4.7g, Carb 39.3g, Pro 12.1g, Sod 601mg, CFF 17%

This was very good. We let it sit a couple of hours before we served it
and it thickened up to a stew consistency.

Entered into MasterCook and tested for you by Reggie Jeff Dwork

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NOTES : According to MC:
Cal 510.1
Fat 4.9g
Carb 88.7g
Fib 18.6g
Pro 32.8g
Sod 314mg
CFF 8.3%
Nutr. Assoc. : 0 0 0 0 0 0 0 0 5305 0 0 0 0 0 4363 1034

Title: MINT TRUFFLES
Categories: Candies, Chocolate
Yield: 24 servings

1 pk Mint chocolate chips (10oz)
1/3 c Whipping cream
1/4 c Butter or margarine
1 pk Chocolate sprinkles (3oz)

1. Melt chips with whipping cream and butter in heavy, medium saucpan
over low heat, stirring occasionally. Pour into pie pan. Refrigerate
until mixture is fudgy, but soft, about 2 hours. 2. Shape about 1
tablespoon of the mixture into 1-1/4 inch ball. To shape, roll
mixture in your palms. Place ball on waxed paper. 3. Place sprinkles
in shallow bowl. 4. Roll balls in sprinkles, place in petit four or
candy cases.( if coating mixture won’t stick because truffle has set,
roll between your palms until outside is soft. 5. Truffles can be
refrigerated 2-3 days or frozen several weeks. Hint: Truffles are
coated with cocoa, powdered sugar, nuts, sprinkles or cookie crumbs
to add flavor and prevent the truffle from melting in your fingers.
Makes about 24 truffles.

MMMMM

RED BELL PEPPER SOUP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 md Onion, diced
1 c Potato, chopped
1 c Carrots, julienned
1 lg Red bell pepper, diced
1 t Rosemary
1/2 ts Fennel
1/2 tb Hungarian paprika
1 t Parsley
2 c Stock
2 tb Soy sauce
Salt pepper

Saute onion in olive oil for 2 minutes. Add half the
carrots, the rest of the vegetables along with the
seasonings continue to saute for 5 minutes. Add the
stock the soy sauce. Bring to a boil simmer for
20 minutes or until the vegetables are tender. Puree
the soup. Return to the pot add the rest of the
carrots. Return the soup to a boil simmer for 5
minutes, stirring constantly. Serve piping hot.

Recipe by Mark Satterly

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Title: IMPOSSIBLE HAM AND ASPARAGUS PIE
Categories: Main dish
Yield: 8 servings

2 c Ham; fully cooked, smoked*
1 1/2 c Swiss cheese; shredded
1 lb Fresh asparagus; cut 1″
2 Green onions; sliced
1 1/2 c Milk
3 Eggs
3/4 c Bisquick
1/4 ts Salt
1/8 ts Pepper

Heat oven to 400. Grease pie plate, 10 x 1 1/2".
Sprinkle ham* which has been diced, 1 c. of cheese,
asparagus and onions in plate. Beat milk, eggs,
baking mix, salt and pepper until smooth, 15 sec. in
blender on high or 1 min. with hand beater. Pour into
plate. Bake until knife inserted in center comes out
clean, 40-45 minutes; sprinkle with 1/2 c. cheese.
Cool 5 min. 6-8 servings. (1 pkg. frozen asparagus,
thawed and well drained may be substituted for the
fresh asparagus) FOR 3-4 SERVINGS: Prepare as directed
except-grease pie plate, 8 x 1 1/4″ Divide amts. of
all ingred. except baking mix and eggs into halves.
Use 1/2 c. baking mix and 2 eggs. Bake 35-40 min.

—–

Title: Cinnamon Kuchen
Categories: Bread Osg1966
Servings: 1

1 ea Egg; beaten in cup – milk t
-o finish filling cup
3 tb Sugar
1 1/2 c Flour
2 1/2 ts Baking powder
2 ea Apples; sliced
Topping;——————-
———————–
1 tb Butter
1 1/2 tb Flour
1/2 tb Cinnamon

Mix together, pour into greased pan, top with topping. (Apples may be
omitted.)

Note: No time or temperature given. Assume moderate oven 350 – 400 F.
Source: Mrs. Glenn Hoelzer, Pain Township Grange, Wayne County, OH
—–

BLACK-EYED PEAS WITH SPINACH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, chopped
Vegetable broth for
Sauteeing
10 oz Fresh spinach, rinsed,
Stemmed and coarsely chopped
(I think frozen
Would be fine)
3 c Drained black-eyed peas (two
16 oz Cans)
Ground black pepper to
Taste
pn Cayenne or crushed red
Pepper flakes (optional)

In a large skillet, saute the onions in the broth for
a few minutes, until soft. Add the spinach to the
skillet. Stir for a minute or two until it wilts.
Add the black-eyed peas, black pepper, and cayenne if
desired. Bring to a simmer on medium heat. Serve right
away, or cover and keep warm on low heat.

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Spinach Artichoke Dip

Recipe By : Sherrie Sculley
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package frozen chopped spinach — thawed and drained
1 tablespoon butter or margarine
1/4 cup chopped onion
1 can (14 oz) artichoke hearts — chopped and drained
1 cup Parmesan cheese
1 clove garlic — minced
1/4 teaspoon Worcestershire sauce
1 dash hot pepper sauce
1 teaspoon lemon juice
1/4 teaspoon curry powder — (optional)

Saute onion in the butter or margarine. Drain the spinach and press out all
of the excess moisture. Spoon the mixture into a lightly greased 1 quart
casserole. Bake in a 350 degree oven for 20 minutes or until bubbly. Serve
with tortilla chips. Yield: 2 cups.

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