1 cup red lentils
1 can vegetable stock
1 cup chopped onion
1 can diced tomatoes
1 can diced green chilies
1 tsp. chili powder
1/4 tsp. ground cumin
1/2 cup grated fat-free cheese
2 tbsp. chopped cilantro

Combine all ingredients except cheese and cilantro in 1-1/2 qt. coverable
microwave-safe dish. Microwave, covered, on HIGH 18-20 mins. Carefully
remove cover and stir; sprinkle with cheese, cover and let stand 20 mins.
Garnish with cilantro. (Haven’t tried this yet; it was in my local
newspaper yesterday and sounds very appealing.)

Cauliflower Fritters

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cauliflower — cut into
Flowerets
3 oz Dried breadcrumbs
1 1/2 oz Parmesan cheese — grated
1 tb Fresh parsley — chopped
Salt and pepper
2 Eggs — beaten
—–FOR SAUCE—–
1/2 oz Butter
1/2 oz Plain flour
10 Fluid ounces milk
1/2 ts Prepared mustard
2 oz Cheddar cheese — grated
pn Cayenne pepper

Par-boil cauliflower in a saucepan of boiling salted
water for 4-5 minutes, drain well.

In a bowl mix together breadcrumbs, Parmesan cheese
and parsley and season with salt and pepper. Dip
cauliflower flowerets in beaten egg, then coat in
breadcrumb mixture. put on serving plate and set aside
until ready to cook in hot oil.

To make cheese sauce, melt butter in a small saucepan,
stir in flower and cook for 1 minute. Remove from heat
and add milk slowly. Bring to the boil, stirring, then
simmer for 2 minutes. Stir in mustard, cheese, cayenne
and season with salt and pepper. Serve hot.

Recipe By :

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est - - - - - - - - - - - - - - - - - -

Redibase Cream Of Broccoli Soup

Recipe By : Redibase Products
Serving Size : 1 Preparation Time :0:00
Categories : Redibase Recipes Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups water
3 Tsp. Chicken Redi-Base
10 Oz frozen broccoli — chopped
1/4 Cup onion — minced
1 bay leaf
4 Tbsp. butter or margarine
4 Tbsp. flour
1 Cup light cream
Salt pepper to taste

Sauté onions in butter until soft. Blend in flour. Add water, Chicken
Redi-Base,
broccoli and bay leaf. Simmer until broccoli has thawed. Bring to a boil. Salt
pepper to taste. Remove from heat and add light cream. Serve.
This recipe can be used for a host of other soups-instead of broccoli use aspar
agus or spinach. Our substitute Turkey or Vegetable Redi-Base for chicken for a
flavor that is a little different. Serves 6

– – – – – – – – – – – – – – – – – –

BUTTER COOKIE CUPS w. CHOCOLATE.ALMOND FILLING

Recipe By : Bon Apetit September 1985
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
COOKIE CUPS:
1 cup plus 2 tablesp. all-purpose flour, — sifted
3 tablespoons plus 1 1/2 t. sugar
1/4 teaspoon salt
6 tablespoons unsalted butter,cold — 1/2″ cubes
1 egg yolk
1/2 teaspoon vanilla
1/8 teaspoon almond extract
FILLING:
3 tablespoons almond paste
6 tablespoons whipping cream
6 ounces semisweet chocolate, broken into pieces
3 tablespoons amaretto liquer
1/4 teaspoon vanilla

For cookies: Blend flour, sugar and salt in processor. Cut in butter
until coats meal forms, using on/off turns. Add yolk, vanilla and almond
extract. Process until mixture gathers together. Form dough into
I-inch-diameter log on plastic wrap. Wrap tightly and refrigerate until
well chilled, about 3 hours. (Can be prepared 2 days ahead.)

Set rack in lowest position of oven and preheat to 350F Butter 1
3/4×3/4-inch round tartlet pans, Cut dough into scant 1/4-inch-thick
slices. Press one slice into each pan. Arrange cookie cups on baking
sheet. Bake until golden brown, about 15 minutes. Cool 15 minutes on
rack. Gently remove cookies from pans and cool completely on rack. (Can
be prepared 1 day ahead, Store in airtight container.)

For filling: Using fork, mash almond paste into cream in heavy medium
skillet. Add chocolate. Stir over low heat until chocolate melts. Remove
from heat. Mix in butter 1 tablespoon at a time. Stir until lukewarm.
Mix in amaretto and vanilla. Cover filling with paper towel and plastic
wrap. Refrigerate until just firm, about 1 hour.

Spoon filling into pastry bag fitted with medium star tip (no.6). Pipe
filling into crusts 3 inch above rims. Reftigerate at least 11/2
hours. (Can be prepared 6 hours ahead.) Serve chilled.

Formatted for MC and shared by dianne@olynet.com

– – – – – – – – – – – – – – – – – –

TURKEY ALBONDIGAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Mexican
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cooked turkey, chopped
3 sl Bread, sprinkled with 6 or 7
-tablespoons of hot
Turkey stock
3 Eggs
1 Or 2 cloves garlic, finely
-chopped (or put through a
-garlic
Press)
2 ts Salt
1 t Ground coriander
1 t Ground cumin
Several grindings of black
-pepper
2 qt Turkey stock or chicken
-stock
10 oz Frozen kernel corn (1
-package)
3/4 c Blanched almonds, finely
-ground

“Leftover turkey can be transmogrified into dumplings
swimming in thickened and reduced turkey stock. Make
the stock from what is left of the turkey after you
have picked off the meat. You may substitute chicken
stock and/or leftover chicken for the turkey.”

Chopped green chili peppers for garnish

1. Place the turkey meat in a bowl. Squeeze the
excess moisture from the bread and crumble it into the
turkey meat.

2. Put the turkey and bread mixture through a meat
grinder or a food processor.

3. Add the eggs, garlic, salt, coriander, cumin and
black pepper. Mix well. Shape the mixture into
walnut-size balls/

4. Bring the turkey stock to a boil. Drop the
albondigas into the boiling stock. Reduce the heat
and simmer for 10 minutes.

5. Remove the cooked albondigas with a slotted spoon
and set aside.

6. Boil the stock for another 30 minutes to reduce
and thicken it. Add the corn and the ground almonds.
Return the albondigas to the stOck. Heat through and
serve in bowls garnished with chopped chili peppers,
if you wish.

Makes 6 to 8 servings.

NOTE: To make the stock, pick the meat off the bird.
Place the carcass in a large pot and cover with water.
Add an onion, a carrot, a rib of celery, some parsely
and thyme, and a bay leaf. Simmer for 2 to 3 hours.
Cool, strain, and season.

[THE DUMPLING COOKBOOK; Maria Polushkin; 1977; ISBN
0-911104-81-X]

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Easy Cheesy Salsa Dip
Categories: Dips, Mexican
Yield: 1 servings

1 cn Pasteurized process cheese
-spread (8 oz)
1/2 c Pace Thick Chunky Salsa
1/4 c Dairy sour cream

—————————–OPTIONAL TOPPINGS—————————–
Sliced green onion tops
Chopped cilantro
Diced red bell peppers

Combine cheese spread, Pace Thick Chunky Salsa and sour cream; mix well.
Transfer to serving bowl; top as desired. Serve chilled with vegetable
dippers or unsalted chips. Makes about 1-2/3 cups.

—–

AEGEAN SEA CHOWDER (PSAROSOUPA KAKAVIA)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Greek Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 lb White fish
— cut into 2-inch pieces
1/2 lb Clams (if desired)
1/2 lb Crab (if desired)
1/2 lb Lobster (if desired)
1/2 lb Scallops (if desired)
1/2 lb Mussels (if desired)
1/2 lb Shrimp (if desired)
1/2 lb Baby octopus (optional)
1/4 c Olive oil
3 Onions — chopped
2 Garlic cloves — pressed
2 lb Canned peeled tomatoes
— including liquid
1 c Chopped mushrooms
4 Celery stalks — chopped
2 ts Salt
1/8 ts Cayenne pepper
1 Bay leaf
1/2 c Wine, red preferably
4 c -Water

Prepare fish and shellfish by cleaning and cutting
into bite-size pieces. Heat oil in a large pot. Fry
onions and garlic on medium heat for 5 minutes. Add
remaining ingredients, except seafood and bring to a
boil. Reduce heat and cover. Cook one hour.

Add fish and octopus, and cook 20 minutes. Add
shellfish and simmer 5 minutes more. Serve hot with
crusty bread and crisp salad.

Source: The Complete Greek Cookbook – by Theresa Karas
Yianilos

Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

CHILLED BLACK OLIVE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Pitted ripe olives
-preferably imported
-brine packed
3 c Chicken broth
1 1/2 c Minced onions
1 cl Garlic, minced
1 Egg
1 c Light cream
1 t Thick bottled steak sauce
1/4 c Dry sherry

Either slice the olives wafer-thin or chop them into
bits in a food processor. Place chicken stock in a
medium saucepan and bring to a boil. Add onions and
garlic. Simmer 10 minutes. Remove pan from heat,
strain out onion and garlic bits and discard (or save
to add the pot when making a batch of stock). Return
soup to the pan and add olives. Beat egg in a bowl and
slowly add a cup of hot soup while continuing to beat,
and taking care not to curdle the egg. Pour soup/egg
mixture into the soup. Add light cream, steak sauce
and sherry. Refrigerate for several hours or
overnight. Serve chilled in chilled soup bowls.

– – – – – – – – – – – – – – – – – –

Title: LOW CAL STRAWBERRY CHIFFON PIE
Categories: Diabetic, Pies, Desserts, Fruits, Low-fat/cal
Yield: 1 pie

1 c Water
1 Env knox unflavored gelatine
1 .20 oz kool aid unsweetened
Drink mix (strawberry flav.)
8 1 g packets equal sugar sub
1 Recipe low cal whipped topp-
Ing
2 tb Instant dry milk
9 Inch graham cracker crust
(see diabetic recipe)
9 Fresh strawberries
(optional)

Combine water and gelatin. Let set for 5 minutes and
then heat until gelatin is melted. Add Kool aid mix
and sweetener to gelatin. Mix well and refrigerate
until slightly thickened. Prepare whipped topping
while gelatin is thickening. Refrigerate until
needed. Add dry milk to thickened gelatin and whip at
high speed until creamy and stiff. Remove beater and
gently fold in whipped topping into whipped gelatin.
Spread filling evenly into graham cracker crust.
Garnish eack serving with a fresh strawberry, placing
a fresh strawberry in the center of the pie.
Refrigerate until firm. Cut into 8 equal pieces. Per
serving (1/8 of pie): CAL 125; CHO 15 gm; PRO 3 gm; FAT
7 gm; NA 122 mg; Food exchanges per serving: 1 bread,
1 fat Source: The New Diabetic Cookbook

—–

CRESCENT ROLLS

Recipe By : =

Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cup Bread flour
2 tablespoon Sugar
1/4 teaspoon Salt
1/4 cup Butter;or margarine — softened
1 tablespoon Milk
1 Egg yolk — plus water to
measure 3/4 cup
1 teaspoon Active dry yeast
Butter; or margarine — melted

Place ingredients, except melted butter, in inner pot in order listed; le=
t stand 5 minutes. Use DOUGH setting; press START. Dough will be complet=
ed in 1 hour 15 minutes. Remove dough from inner pot and place in greased=
bowl, turning to coat evenly. Cover and let rest in warm, draft-free pl=
ace, 20-30 minutes.

Punch down dough. On floured surface, roll dough to 10-inch round; brus=
h with melted butter. Cut into 10 wedges. Roll up each wedge, starting a=
t wide end; press points. Place, point-side down, on greased baking sheet=
and shape into crescents. Brush with remaining butter. Cover and let ri=
se in warm, draft-free place, 20-30 minutes. Bake in 375-degree oven for =
8-10 minutes, or until golden brown.

(MM’d by Nancy Hagfors – N.HAGFORS on GEnie; GXDB48A on Prodigy)

– – – – – – – – – – – – – – – – – – =