3 potatoes, chopped (Note: I didn’t peel them but you can if you want)
3 carrots, chopped (see above note)
1 onion, peeled and chopped
3 stalks celery with leaves, chopped
1 leek, chopped (use both the green and white parts)
3 stems parsley
1 bay leaf
2 sprigs of thyme
8 cups of water

Saute’ onion and leek, using a little water, until tender. Add all
ingredients to 8 cups of water. Heat to boiling, reduce heat to low,
cover, and simmer for 2 to 3 hours.

Source: Based on a recipe from Vegetarian Journal by Mary Clifford.

Seafood Chowder

Recipe By : Iris Dunaway
Serving Size : 4 Preparation Time :0:00
Categories : Fish Soups Stews
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz can tomato sauce
2 cups water
1 10 oz can clams (including liquid)
1 4 1/2 oz can shrimp — drained and rinsed
1 4 1/2 oz can crab meat — drained and rinsed
2 stalks celery
1 onion
2 carrots
1 medium bell pepper
2 teaspoons basil leaves
salt and pepper to taste
1 bay leaf

With metal blade of food processor, chop fine the onion, carrots, bell
pepper, and celery. In a saucepan, add all ingredients. Bring to boil
and simmer for 30 minutes or until flavors are blended.

– – – – – – – – – – – – – – – – – –

NOTES : Sometimes I use chicken stock instead of water.

Title: Chinese Fruited Pork
Categories: Oriental, Pork
Yield: 6 servings

1 1/4 lb Boneless pork,cut in 3/4″
-strips
2 T Soy sauce
1/4 c Dorothy Lynch Home Style or
-Reduced Calorie dressing
4 t Cornstarch,divided
5 T Salad oil,divided
1 pk Frozen pea pods,slightly
-thawed (6 oz)
2 T Water
1 cn Apricot halves,drained and
-Sliced,reserving syrup
-(16 oz)
Hot cooked rice

Place pork in a bowl. Combine soy sauce, dressing and 3 cornstarch and
pour over meat. Allow to marinate 15 minutes. Heat 4 tablespoons oil
in wok or large skillet. Drain pork, reserving marinade. Add pork to
wok and cook over high heat, stirring about 4-5 minutes or until meat
is done. Remove meat and set aside. Drain wok. Add remaining 1
tablespoon oil to wok. Add snow peas and stir-fry about 30 seconds.
Add water, cover and steam about 30 seconds. Stir in pork and
apricots. Dissolve cornstarch in reserved apricot syrup. Blend in
remaining marinade. Add to wok and heat, stirring until sauce
thickens. Serve each portion with 1/2 cup hot cooked rice.

585 calories per serving. (Dorothy Lynch Home Style)

MMMMM

HORTOSOUPA (VEGETABLE SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Potatoes
2 ea Onions (or 3)
4 ea Carrots (or 5)
1 1/2 lb Ripe tomatoes (approx.) OR
1 cn Whole tomatoes (30 oz.)
1 bn Celery
10 c Water
1 tb Coarse salt
1 d Pepper
2 tb Shortening or other oil
Croutons (optional)

Wash, clean, and chop the potatoes, onions,
carrots, and celery. Add to the water and boil for 20
min. Add salt and tomatoes (if you are using ripe
tomatoes, pierce with fork) and cook for 30 to 45 min.
Remove from the heat. Pass all the vegs. through a
strainer or puree machine or blender, then return to
the pot. Add a little pepper and stir in the
shortening or serve the soup and add oil at the table.
Serve with croutons.

– – – – – – – – – – – – – – – – – –

Title: Butterscotch Freeze ‘n Slice Cookies
Categories: Cookies
Yield: 60 servings

—–pillsbury classic
-cookbooks—–
—–cookies galore—–
1 c Sugar
1 c Firmly packed brown sugar
1 1/2 c Margarine or butter;
-softened
3 Eggs
4 1/2 c Flour
2 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt

In large bowl, beat sugar, brown sugar and margarine until light and
fluffy.Add eggs; blend well. Lightly spoon flour into measuring cup;level
off. Stir in flour, baking powder, baking soda, cinnamon and salt; mix
wel. Line two 8×4-inch bread pans with foil, allowing foil to extend above
sides of pans; press half of dough into each pan.( see tip) Fold foil to
seal; freeze 2-3 hours or until well chilled.
Heat oven to 350 F. Lightly grease cookies sheets.
Unfold foil; l;ift dough from pan. remove foil; cut dough into 1/4-inch
thick slices. Place 2 inches apart on greased cookie sheets.
Bake at 350 F for 8-12 minutes or until light golden brown. cool 1 minute,
remove from cookie sheets. Makes 5 dozen cookies.
HIGH ALTITUDE:(Above 3500 feet.) Decrease granualted sugar to 3/4 cup.
Bake as directed.

**(TIP: Pans may be omitted and dough shaped into two 8×4-inch
rectangular shaped rolls, freeze and bake as directed) VARIATION:
BUTTERSCOTCH FREEZE ‘N SLICE SQUARES:
Slices may be cut in half into two 20inch squares.
Bake at 350 F for 8-12 minutes. Makes 10 dozen cookies.

—–

BEEF VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Text Only

Wash soup bones. Put on aluminum lined tray and brown
in a 400F oven until well browned on both sides. Put
bones in soup pot, drain grease and then get as much
of the browned bits as possible using a little water
to help them along. Add water until the bones are
well covered. Turn on heat. Add carrots, onions,
celery, tomatoes (whatever goes with the soup) some
salt and pepper and let simmer most of the day. Remove
bones and chop what meat there is. Throw out the
vegetables and skim off as much fat as possible (if
left in refrigerator overnight it will come to the top
and get hard and can be removed easily). Put chopped
meat back, add 3 quarts whole tomatoes (mashed), a
couple of cubed potatoes, and about a half package of
frozen mixed vegetables. Let simmer until potatoes
are done and until needed. The soup is better the next
day. Cooked noodles can be added.

Posted by Pat Stockett. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Fresh Peach Cobbler
Categories: Fruits, Desserts
Yield: 6 servings

1/2 c Sugar 1 c Flour
1 tb Cornstarch 1 tb Sugar
1/4 ts Ground nutmeg 1 1/2 ts Baking powder
4 c Peeled fresh or canned 1/2 ts Salt
Peaches, drained 3 tb Shortening
1 ts Lemon juice 1/2 c Milk

1. Heat oven to 400F. Mix 1/2 cup sugar, cornstarch and nutmeg in a
2 qt. saucepan. Stir in peaches and lemon juice. Cook over medium heat
until mixture thickens and boils. Boil and stir 1 minute.
2. Pour into ungreased 2 quart casserole dish. Stir together the
flour, baking powder, 1 T sugar and salt. Add the shortening and cut
through with a fork until flour clings to shortening. Add milk. Form into
a ball. Drop mixture by 6-8 teaspoonsful onto hot fruit.
3. Bake for 25-30 minutes, or until topping is golden brown. Serve
with whipped cream or vanilla ice cream.
NOTE: You may substitute any fruit for the peaches, just being
careful that the amounts are approximately the same.
—–

Vegetarian Pasta Shells

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 T Olive oil
1 lb Shells, giant for stuffing
1 T Garlic clove minced
1/4 c Onion chopped
1 md Green pepper, chopped
1/4 c Zucchini sliced
1/4 c Mushrooms sliced
10 oz Spinach, frozen
1 lg Egg
6 T Ricotta Cheese
2 c Spaghetti sauce
1/2 c Mozzarella Cheese
1 T Parmesan grated
1 t Nutmeg

Cook pasta shells in boiling water for 15 minutes. Rinse under cold
water and set aside. The mushrooms, onions, zucchini, and peppers are
diced. Saute’ them in olive oil. Season with 1 tsp ground nutmeg and
1 tbs grated parmesan. Cool and stir in the defrosted chopped spinach
and one beaten egg to bind it. Blend in 6 tbs ricotta. Stuff into the
shells. Pre heat oven to 350 degrees. In a large casserole dish
arrange shells on a bed of spicy tomato sauce. Bake for 15 minutes.
Remove top with shredded mozzarella cheese and bake 5 minutes more.
Options: You can use 1 lb (14 pieces) manicotti instead of shells. If
you can only get jumbo shell (34 to a lbs) fill with about a tbs per
shell.

– – – – – – – – – – – – – – – – – –

Title: OATMEAL CHIP COOKIES
Categories: Cookies
Yield: 1 servings

1 c Uncooked quick-cooking oats
3/4 c All-purpose flour
1/2 c Packed brown sugar
1/2 ts Salt
1/2 ts Vanilla extract
1/2 c Shortening
1/4 c Sugar
1 Egg
1/2 ts Baking soda
1/2 c Chopped walnuts
1 c Mini chocolate chips

A combination of two favorite cookies: oatmeal and chocolate chip.

Preheat oven to 375ø.

In a large bowl, with mixer at medium speed, beat all ingredients except
walnuts and chips until well mixed, occasionally scraping bowl. Stir in
walnuts and chocolate chips.

Drop by teaspoonfuls, 1-inch apart, onto greased cookie sheets. Bake at
375ø for 12 minutes or until lightly browned Immediately remove cookies to
wire racks and let cool.

Yield: 3 dozen. Larry Rosenberg, author of Muffins Cupcakes (published by
The American Cooking Guild), Fairview, NJ.

Randy Shearer

—–

Title: Pesto Pizza
Categories: Diabetic, Main dish, Vegetarian, Pasta, Vegetables
Yield: 4 servings

—————————DOUGH—————–
1/2 c at a time knead for 10 minutes, adding more
flour as necessary. Let rise for an hour. Deflate by
punching down the dough.

PESTO TOPPING: Process basil, pine nuts, garlic zest
in food processor till smooth. With blender running,
drizzle in the oil to form a thick paste.

TO ASSEMBLE: Sprinkle 10″ X 15″ baking sheet with
cornmeal. Place dough in centre press out from the
centre till the baking sheet is covered with dough.
Spread dough with a thin layer of pesto. Arrange
artichoke hearts, tomato slices zucchini evenly over
the pizza. Dot with more pesto sprinkle with pine
nuts. Bake at 375F for 20 minutes or till the crust is
well cooked browned.

“The Big Carrot Vegetarian Cookbook”

—–