ITALIAN BEAN SOUP

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups/stews Italian
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried Navy Beans
2 qt Water
1 c Chopped Onion
1 c Chopped Green Pepper
1 c Chopped Carrots
1 1/2 ts Dried Basil
1 t Salt
1 1/2 ts Oregano,
1/4 ts Dry Mustard
2 cl Garlic Minched
3 cn (8 Oz.) Tomato Sauce
1/2 c Uncooked Whole Wheat
Elbow Macaroni

Sort Wash Beans; Place in A Dutch Oven. Cover With
Water 2 Inches Above Beans. Bring To A Boil. Cook Over
High Heat 2 Min. Cover Let Stand 1 Hour. Drain Beans.
Add 2 Quarts Water All Ingredients Except
Macaroni. Cover Simmer 1 1/2 Hours OR Until Beans
Are Tender, Stirring Occasionally. Add Macaroni Cook
Uncovered 10 Min. OR Until Macaroni Is Tender.
(Fat 0.5, Chol. 0.)

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Bread Machine Pumpkin Spice Bagels – Regular Size Batch

Recipe By : More Electric Bread
Serving Size : 5 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup water — lukewarm
1 tablespoon water — lukewarm
2 cups white bread flour
4 tablespoons brown sugar
3/4 teaspoon salt
1/3 cup canned pumpkin
1 teaspoon cinnamon
1/4 tablespoon ground cloves
1 teaspoon nutmeg
1/2 teaspoon allspice
2 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 5 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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CURRIED CREAM OF CAULIFLOWER APPLE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Chicken stock
1 1/2 tb Unsalted butter
1 c Onions, chopped
2 tb Curry powder
1/2 ts Saffron threads
-OR
2 pn Saffron powder
1 c Golden Delicious apple,
-peeled, split, cored and
-sliced
4 c Cauliflower (about 1 medium
-head), greens and stem
-discarded, head broken up
-into small florets

The following recipe is from “Cooking with Daniel
Boulud,” by noted New York chef Daniel Boulud (Random
House, 1993, $40), who notes in the introduction that
“this soup can be made into a more complete meal by
adding slices of cooked lobster or shrimp.”

Warm the chicken stock over medium heat. Melt the
butter in a cast-iron pot over medium-low heat. Add
the onions, curry powder and saffron and sweat for 2
minutes, stirring often. Add the sliced apple and
sweat for another 5 minutes, stirring often. Add the
cauliflower and warm chicken stock and bring to a
boil. Boil until the cauliflower is tender when
pierced with a knife, approximately 20 minutes. Add
the cream and cook for 3 more minutes. Salt and pepper
to taste.

Transfer the soup in batches to a blender or food
processor and puree at high speed until very smooth.
Keep warm until ready to serve or refrigerate when
cool and reheat just before serving.

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1/2 cup Matza Mea
1/2 tsp salt
3/4 tsp powdered instant broth (chicken or veggie)
2 Tbsp chopped parsley (optional)
dash onion powder
3 egg whites
3 Tbsp cold club soda

Stir the dry ingredients together

Stir egg whites, club soda, and parsley slightly with a fork and pour
over the dry ingredients. Mix well and refrigerate at least one hour.

Form into 8 balls (1 1/2 inch diameter) and drop into a large pot of
boiling slated water or broth.

Reduce the heat and simmer, covered, for 30 minutes. Do not remove the
lid during the cooking period. Remove matza balls with a slotted
spoon and serve in soup.

Source:
The low-cholesterol Passover cookbook put out by the “International”
Havurah of Temple Emmanuel, Lexington, MA.

Notes:
I have not tried this recipe. In general, though, matza balls keep
well in the fridge, just warm them up before serving in soup.

Title: Chocolate Diamonds From Death By Chocolate
Categories: Chocolate, Cookies
Yield: 36 servings

***** chocolate
-cake — *****
1/2 lb Unsalted butter
(2 tblsps. melted)
6 1/2 oz Semisweet chocolate; chopped
9 Extra large egg yolks
1 c Granulated sugar
4 Extra large egg whites
***** chocolate
-ganache — *****
1 c Hazelnuts; toasted
3 1/2 c Heavy cream
4 tb Unsalted butter
1/4 c Granulated sugar
2 lb Semisweet chocolate; chopped
***** raspberry
-filling — *****
1/2 pt Red rasperries
2 tb Granulated sugar

Recipe by: Mimi Markofsky
Preparation Time: 4:30
Lightly coat the bottom and sides of 2 10×15″ baking sheets with the
melted butter. Line each sheet with parchment paper, then lightly coat
the parchment paper with more melted butter. Set aside.

Preheat the oven to 325 degrees.

In the top of a double boiler that is set over medium heat, place the
remainder of the 1/2 pound butter and the 6-1/2 oz. semisweet chocolate.
Tighly cover with plastic wrap and allow to heat for 10-12 minutes.
Remove from heat, uncover and stir until smooth. Hold at room
temperature.

Place the egg yolks and 1 cup sugar in the bowl of an electric mixer
fitted with a paddle attachment. Beat on high until the mixture is
lemon-colored and slightly thickened, about 4 minutes. Scrape down the
sides of the bowl and beat on high for another 2 minutes.

In another dry bowl,using the whip attachment, beat the egg whites until
they are stiff but not dry.

Using a rubber spatula, fold the chocolate mixture into the egg yolks.
Add 1/4 of the egg white mixture into the chocolate mixture stirring to
incorporate. Gently fold in the remaining egg whites until completely
incorporated, with no white streaks remaining.

Divide the mixture between the 2 prepared pans, smoothing the batter.
Bake on the top and middle shelves in the oven for 20-22 minutes, rotating

the sheets halfway through baking. Remove from oven and allow to cool for

30 minutes.

While the cakes are cooling, toast the hazelnuts on a baking sheet in the
350 degree oven for 10-15 minutes. (They will begin to give off a toasted

scent when ready. Watch carefully, as they can burn easily.) Place the
hot nuts in a large, clean kitchen towel and rub vigorously to skin.
Allow the nuts to cool, then place them in a food processor and chop them
to 1/8″ size pieces.

Invert 1 sheet of cake onto a large cutting board (larger than the pan).
Place in the refrigerator for 30 minutes. Hold the remaining cake at room

temperature until needed.

To prepare the ganache, heat the heavy cream, 4 Tblsps. butter and 1/4 cup

sugar in a medium sized, heavy saucepan, stirring to dissolve the sugar.
Bring the mixture to a boil. Place 2 pounds of chocolate in a medium
stainless steel bowl. Pour the boiling cream over the chocolate and allow

to stand 6-7 minutes. Stir until smooth.

Combine 3 cups ganache with the chopped hazelnuts. Hold this mixture at
room temperature to use for filling. Remove 1 more cup of ganache and
place it in a bowl in the refrigerator (to be used to decorate the
diamonds). Keep the remaining ganache at room temperature until needed.

To make the raspberry filling, puree the rasperries and 2 Tblsps. sugar in

a food processor for 12-15 seconds. Strain the puree in a fine mesh sieve

over a stainless steel bowl. Cover with plastic wrap and refrigerate
unitl needed.

ASSEMBLY:

Remove the cake from the refrigerator. Using a cake spatula, spread the
raspberry puree over the cake, to the edges.
Spread the hazelnut ganache over the raspberry filling, to the edges.
Invert the other cake layer on top of the ganache covered layer. Remove
the parchment paper from the second layer and press the layers together to

hold them. Place the entire cake in the freezer for 1 hour.

Remove the cake from the freezer. Using a very sharp serrated knife, cut
away the uneven edges of the cake so it will measure 9″ x 13-1/2“. Use a
serrated knife to cut the cake widthwise into 9 1-1/2″ strips. Trim a
1”, diagonally cut piece from each end of the strips, then cut the strip

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Date: Thu, 19 Aug 93 09:47:56 EDT
From: anich@cordmc.dnet.etn.com (Steve Anich, Eaton Corporation, Milwaukee)

From _Cooking Without Fat_ by George Mateljan

Raspberry Cheesecake

32 ounce carton of plain nonfat yogurt*
1 1/2 cups fat free cookies, ground into fine crumbs
1/2 cup honey
3/4 teaspoon vanilla
2 tablespoons and 1 teaspoon arrowroot
3 egg whites
1/4 cup + 1/4 cup fruit juice sweetened raspberry preserves

* Day before: Drain yogurt to make yogurt cheese.

1. Preheat oven to 325 F.
2. Moisten fingers with water and press cookie crumbs over bottom of 8
inch springform pan. Chill while preparing remaining ingredients.
3. Beat together yogurt cheese, honey, vanilla, and arrowroot.
4. Beat egg whites to soft peak stage. Fold egg whites into cheese
mixture and beat until well blended.
5. Pour half of filling into prepared pan. Spread 1/4 cup of jam on top;
pour remaining filling on top. With knife, cut through cheesecake to
form a swirl. Smooth top with spatula.
6. Bake at 325 F for 50 minutes, or until center is set and surface is
lightly browned. Remove cake from oven, cool to room temperature.
7. Spread remaining 1/4 cup of preserves over top of cheesecake,
refrigerate until thoroughly chilled.

Of course other jams can replace the raspberry flavor. Also I have found it
good to put fresh fruit on top instead of the jam.

Nutritional information:
Calories: 213
Fat: .2 gram
% of calories from fat: 1%
Cholesterol: 2 milligrams
Sodium: 151 milligrams
Dietary Fiber: 2 grams

This recipe makes 8 servings.

Chicken and Rice Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sliced celery
1 pound boned and skinned chicken breasts — cooked and diced
3 14.5 oz can chicken broth
1/2 cup water
2 cups frozen mixed vegetables
3/4 cup uncooked converted white rice
1 tablespoon parsley flakes
2 teaspoons lemon and herb seasoning

Combine all ingredients in Crock-Pot. Cover and cook on Low 6 to 8 hours or on
High 3 to 4 hours. Serve.
Serves 4 to 6

If cooking oh High:
Place celery in a dish in microwaver with a tablespoon of water and cover. Mic
rowave until celery is slightly soft, then add to Crock-Pot and cook on High.

If soup is a little too thick:
add more water for a thinner soup. Allow to cook 15 minutes.

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VEGAN: RATATOUILLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Yellow onion, chopped
2 Cloves garlic. chopped
1 Globe eggplant, chopped
8 Roma tomatoes, chopped
-coarsely
1/2 lb Meat substitute*
1/2 ts Pepper
1 tb Oregano
1 tb Basil

Sautee onions in 1 TSP oil (olive and canola mixed)
until translucent; add garglic and eggplant. Cook 4
minutes. Add tomatoes, meat substitute (if used),
pepper, oregano, basil. Cover pan. Cook 5 minutes,
serve.

We served with a green salad, and graines (brown rice,
kamut, couscous). A wonderful and fast supper.

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Title: BEEF TERIYAKI
Categories: Japanese, Beef, Appetizers, Diabetic
Yield: 2 servings

2 lb Flank Steak (about 2 large
-steaks)
1 c Dry White Wine
1/2 c Low-Sodium Soy Sauce
2 tb Onion, minced
1 Garlic Clove, minced
1 tb Lemon Juice, freshly
-squeezed
2 tb Honey
10 1/2 oz Can Beef Broth, unsalted or:
1 c Homemade beef broth
1 ts Ginger Root, minced or
-grated

Slice steaks diagonally across the grain into 1/2 x
1-inch strips and place in a shallow pan or large bowl.

Mix remaining ingredients and pour over meat. Let
marinate 1 to 2 hours, turning 3 or 4 times.

Thread strips on skewers and grill until meat reaches
desired degree of doneness.

Yield: 12 servings

One Serving = 2 ounces Calories: 110 Protein: 13 g
Fat: 5 g Carbohydrate: 0 g Fiber: trace Cholesterol:
38 mg Sodium: 229 mg Potassium: 197 mg

Exchange: 2 Lean Meat

Source: “The U.C.S.D. Healthy Diet for Diabetes, a
Comprehensive Nutritional Guide and Cookbook,” by
Susan Algert, M.S., R.D.; Barbara Grasse, R.D.,
C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

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Title: Mexican Bean Soup
Categories: mexican, soups
Yield: 8 servings

1 lb ground beef
1 md yellow onion chopped fine
1 pk taco seasoning
1 pk ranch dressing
1 cn tomatoes
1 cn whole kernal corn
1 cn pinto beans
1 cn kidney beans
1 cn ranch beans

Brown ground beef with onions. Add all other
ingredients and cook until ready to serve. Salt and
pepper to taste. Georgann Self
Pallatable potpourri
format By Emilie rwsm05a
( I would add a couple of cloves of garlic minced to
this and two or three teaspoons of cilantro )

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