Grilled Vegetable Soup (From My Garden)

Recipe By : From My Garden Show #5541
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
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8 tomatoes
2 red onions — sliced
2 zucchini — sliced
2 yellow squash — sliced
3 red peppers — roasted and peeled
2 cloves garlic — chopped
Salt
Pepper
Juice of one lemon
2 tablespoons rosemary — chopped

Grill all vegetables except garlic. In food processor place all
ingredients, except 1/2 cup vegetables. Process until smooth. Season
with salt, pepper, lemon and rosemary. Dice remaining 1/2 cup vegetables
. Serve hot or cold with diced vegetables sprinkled on top.

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Title: CAJUN CORN CHOWDER
Categories: Cajun, Soups, Vegetables
Yield: 6 servings

2 1/4 c Skim milk
1 3/4 c Chicken broth
1 cn Green Giant Mexicorn 12oz.
1 c Corn, frozen
1 x Celery seed
1 ea Pepper, small, diced
1 x Cayenne pepper
1 x Paprika
1 x Garlic Powder
1 x Onion Powder
1 x Coarse Black pepper
1 x Marjoram
1 c Onions, chopped
1 c Celery, chopped
2 tb Margarine

Place milk, chicken broth, Mexicorn, corn and peppers
in a large saucepan. Shake in spices to taste. In
another pan, saute onions and celery in margarine;
then add to broth. Simmer 10 to 15 minutes; let stand
1 to 2 hours. Reheat and serve.
Source: TV Guide Dec 28/91-Jan 3/92

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Title: COLD MELON SOUP
Categories: Soups, Fruits/nuts
Yield: 6 servings

3 c Corsely chopped cantaloupe
3 c Corsely chopped honeydew
2 c Fresh orange juice
3 T Honey
2 c Dry champagne
1 c Whipping cream
Fresh mint leaves (garnish)

Note: Melons should be RIPE.
Finely chop 1 1/2 cups each of cantaloupe and honeydew melons. Set aside.
Place remaining coarsely chopped melons in blender with orange juice, lime
juice and honey (this will only take a few seconds). Pour into large
bowl. Stir in champagne and reserved melon. Cover and refrigerate until
ready to serve.
Pour into iced bowls. Whip cream and use as garnish with fresh mint
leaves. Makes 6 to 8 servings

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Title: Cream Of Potato Soup #2
Categories: cheese/eggs
Yield: 6 servings

6.00 ea potatoes; medium size
1.00 ea butter; size of walnut
1.00 ea onion; chopped fine
2.00 c milk

Dice and cook potatoes in salt water. Add butter, pepper, and onion.

When potatoes are tender, add milk and riffles made by mixing a small

amount of flour and butter until small lumps form. Serves 6.

Source: Mrs. Allie Rockfield, Tremont Grange, Clark County, OH

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Title: Pumpkin Chiffon Pudding
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 4 servings

1/4 c Water 2 tb Powdered
sweetener;(aspertm.
1 ts Unflavored gelatin; 1/2 ts Pumpkin pie spice;
2/3 c Pumpkin; canned 1/2 c Frozen whipped
non-dair.topp
1/2 c Evaporated skim milk;

In a small saucepan combine water and gelatin. Let stand for 5 min.
Cook and stir over low heat till gelatin dissolves.

Transfer to a medium mixing bowl. Stir in pumpkin, milk, sweetener,
and pumpkin pie spice. Chill till partially set (the consistency of
unbeaten egg whites). Fold in whipped topping.

Spoon into individual dessert dishes. Chill for 1 to 3 hours or till
firm. Makes 4 servings, each 1/3 cup.

1 serving, 79 calories 4 g protein, 10 g carbohydrate, 3 g total fat,
2 g sat. fat, 1 mg cholesterol

Source: Diabetic Cook Book, Better Homes Gardens c. 1992 Shared
but not tested by Elizabeth Rodier, Oct 93.

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SPICY BRUSSEL SPROUTS

Recipe By :WELL-STOCKED PANTRY SHOW#ND7037
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
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1 tablespoon vegetable oil
1/4 cup slivered almonds
1/2 teaspoon yellow mustard seeds, — crushed
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
3 cups cooked brussel sprouts, — halved
1/8 teaspoon cayenne pepper
1 tablespoon finely chopped fresh ginger
About 1 tablespoon fresh lime juice
1/2 teaspoon salt

In a large, heavy, nonreactive skillet, heat oil over moderately high heat
for about 30 seconds. Add almonds and mustard, cumin, and fennel seeds.
Cook, stirring, until nuts and spices are fragrant and dark, about 15
seconds. Reduce heat to moderate and add Brussels sprouts, cayenne, and
ginger. Cook and stir until vegetables are heated through and spices are
well distributed, about 4 minutes. Add a few tablespoons of water if
vegetables look dry. Season to taste with up to 1 tablespoon of lime juice
and salt and serve hot.

Serves 6

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Title: KESÄKEITTO (SUMMER VEGETABLE SOUP)
Categories: Soups/stews, Vegetables, Cheese/eggs
Yield: 6 Servings

4.00 sm Carrots; diced
0.75 c Green peas; fresh
1.00 c Cauliflower flowerettes (sm)
2.00 New potatoes; diced
0.50 lb String beans; fresh, cut in
-1/4″ strips
4.00 sm Red radishes; halved
0.25 lb Spinach; fresh, washed,
-drained finely chopped
2.00 ts Salt
2.00 tb Butter
2.00 tb Flour
1.00 c Milk
1.00 Egg yolk
0.25 c Heavy cream
0.50 lb Shrimp; medium-sized, cooked
-and cleaned (opt)
0.25 ts White pepper
2.00 tb Parsley or dill; finely
-chopped

Select the youngest, freshest vegetables that you can find. Wash,
scrape or cut them to the sizes specified in the ingredient list.
Then, except for the spinach, place all of the vegetables in a 2-3
quart pot, cover with cold water and add the salt. Boil uncovered for
5 minutes or until the vegetables are tender. Add spinach and cook
another 5 minutes. Remove the pan from the heat and strain the liquid
through a fine sieve into a bowl. Set the vegetable stock and the
vegetables aside in separate bowls. Melt 2 tablespoons of butter in
the pan over moderate heat. Remove from the heat and stir in the
flour. Slowly pour in the hot vegetable stock, beating vigorously
with a wire whisk and then beat in the milk. In a small bowl, combine
the egg yolk and cream. Whisk in 1 cup of the hot soup, 2 tablespoons
at a time. Now reverse the process and slowly whisk the warmed egg
yolk and cream mixture back into the soup. Add the reserved
vegetables to the soup and bring to a simmer. As soon as it comes
almost to a boil, reduce the heat, add the cooked shrimp and simmer
uncovered over low heat for 3 to 5 minutes or until the shrimp and
vegetables are heated through. Taste and season the soup with white
pepper as well as additional salt if necessary. Pour into a soup
tureen and sprinkle with finely chopped parsley or dill.

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Title: LEMON TRUFFLE PIE
Categories: Pies
Yield: 8 servings

1 Single pie crust, baked
1 c Sugar
2 tb Cornstarch
1 1/2 tb Flour
1 c Water
2 Egg yolks; beaten
1 tb Butter
1/2 ts Grated lemon peel
1/4 c Lemon juice
1 c White chocolate chips; -OR-
6 oz -White baking bar
250 g Light cream cheese
1/2 c Whipping cream; whipped
1 tb Sliced almonds, toasted

In microwave-safe bowl, combine sugar, cornstarch and flour. Gradually
stir in water until smooth. Cook on High in microwave oven until mixture
boils, stirring several times. Reduce heat; cook 1 minute.
Remove from oven. Stir about 1/4 cup hot mixture into egg yolks; blend
well.
Add yolk mixture back into hot mixture; stir well. Cook on High in
microwave until mixture bubbles, stirring 2-3 times. Remove from the
oven; stir in butter, peel and juice.
Transfer 1/3 of lemon mixture to small bowl. Immediately add white
chocolate chips and stir until melted.
In food processor bowl, beat cream cheese until smooth. Add melted
chocolate chip mixture and mix to blend. Spread over bottom of cooled
crust. Spoon lemon mixture over cream cheese layer.
Refrigerate 2 to 3 hours to set. Pipe whipped cream over pie and garnish
with toasted almonds before serving. Serves 8-10.

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Title: Almond Crisps
Categories: Desserts, Heirloom
Yield: 1 Servings

1 c Brown sugar
1/2 c Melted butter
1 c Rolled oats
1 c Coconut
1/2 c Almonds (halved)
1 ts Vanilla

Mix brown sugar and melted butter. Add rolled oats,
coconut, almonds and vanilla. Stir. Press into a
greased 8 inch square pan. Bake at 350F for 20
minutes. Cut in small squares while warm, remove when
cooled. Source: Heritage Recipes ch.

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Golden Potatoes With Carrots

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Side Dishes Vegetables
Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds potato — peeled and sliced
1 1/2 cups carrot — sliced
1 tablespoon vegetable oil
1 cup onion — finely chopped
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Cook potatoes and carrot boiling water 5 minutes; drain.

Heat oil in a 10-inch cast iron skillet over medium-high heat, swirling
to coat bottom of pan. Add potatoes and carrots; saute 5 minutes. Add
remaining ingredients; saute 10 minutes or until tender.

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