Tortilla Soup -1

Recipe By : Melanie
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Chicken Breasts — (Or Chicken Tenders)
2 Stalks Celery — sliced
3 Chopped Tomatoes
1 Chopped Onion
1 Tablespoon Minced Garlic — (or your preference)
1 Chopped Jalapeno — (optional)
1/4 Cup Masa Harina — (finely ground corn
3 T. Chili Powder
1 T. Cumin Powder
1 T. Cayenne Pepper Powder
1 T. Chopped Cilantro — (optional)
1 C. Shredded/Grated Cheddar Cheese — (optional)
1 Package Corn Tortillas
Oil

Boil chicken breasts in 3 quarts water for approximately 30 minutes.
Remove and reserve stock. Shred chicken breasts.

Saute chopped onion, celery, garlic, peppers, and tomatoes. Add spices
and masa to vegetables and stir. Add shredded chicken and vegetable mix to
reser
ved chicken stock. Simmer
for 1 hour.

Cut and fry strips or wedges of corn tortillas in oil in skillet. Drain
well. (or used purchased tortilla chips-baked if you want to save fat.)

To serve soup, garnish with tortilla chips and grated cheese. (or leave
off cheese to reduce fat.)

This is low calorie and low in fat if you leave out chips and cheese.

I also had tortilla soup at ChiChi’s and they just used chicken in a
broth with onions, and cubes of zucchini and different colors of squash.
It was really tasty also.

– – – – – – – – – – – – – – – – – –

NOTES : I bought a packaged mix of spices with a recipe and came
up with my own recipe.

LENTIL-RICE ROAST WITH CASHEW GRAVY

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Main dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Lentils
1 1/2 c Millet
1 1/2 c Brown rice
9 c Water
1 c Bread crumbs
1/2 c Rolled oats
1/2 c Cashews — finely ground
1/4 c Vegetable oil
3 tb Onion powder
1 1/2 tb Crumbled sage
1/2 ts Celery seed
Salt — to taste
Garlic powder (optional)
—–CASHEW GRAVY—–
2 c Water
1/2 c Cashews
2 tb Cornstarch
2 tb Onion powder
1/2 ts Salt

Pick over the lentils, then combine in a saucepan with the millet, rice,
and water. Bring to a boil, lower the heat, and simmer until cooked, about
1 hour.

Preheat the oven to 350 degrees F. Lightly oil two 8-1/2 x 4-1/2 inch loaf
pans.

Add the remaining loaf ingredients and mix well. Transfer mixture to loaf
pans and bake for 1 hour, or until lightly brown and the top is dry to the
touch.

Make gravy. Place ingredient in a blender and liquify. In a medium saute
pan over medium heat, heat the gravy, stirring constantly, until thick. Add
more water if the gravy becomes too thick. Keep warm.

Serves 12 to 16 Preparation time: 1-1/2 hours Baking time: 1 hour

* Source: The Compassionate Cook – by Ingrid Newkirk and PETA * Typed for
you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: ORANGE CHAMPAGNE COCKTAIL
Categories: Beverages, Alcohol, Civil war
Yield: 1 servings

1 4/5qt bottle champagne chill
1 28 oz bottle ginger ale
2 c Orange juice, chilled
Frozen Strawberries

Combine champagne, ginger ale, and orange juice. Float strawberries on
top.

—–

Cheese stuffed potato fritters

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Cheese Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds baking potatoes, peeled and cut in eighths
1/3 cup butter, softened
5 egg yolk
2 tablespoons parsley
1 teaspoon salt
1/2 teaspoon pepper
pinch nutmeg
1/2 package 8 ounce mozzarella cheese cut in slices
all-purpose flour
2 large eggs, lightly beaten
1 1/2 cups Italian bread crumbs
vegatable oil

Cook potatoes in boiling water to cover 15 minutes or until potatoes are
tender; drain. Combine potatoes and butter in a large mixing bowl; beat at
medium speed with electric mixer until smooth. Add yolks and next 4
ingredients, stirring well. Divide potato mixture into 10 portions. Wrap each
portion around a slice of cheese; shaping into an oval. Lightly dust each
with flour; dip in beaten egg and dredge in Italian Bread crumbs. Refrigerate
20 minutes. Pour oil to a depth of 4 inches in a dutch oven Heat to 340
degrees. Fry fritters a few at a time, 8 minutes, turning once. Serve
immediately.

– – – – – – – – – – – – – – – – – –

CRANBERRY PECAN STUFFING *

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BILLS20086—–
1/4 c Margarine
2 Celery stalks — chopped
1 lg Onion — chopped
1 cn Chicken broth
16 oz Herb stuffing mix
1/2 c Cranberries
1/2 c Pecans — chopped

In 4 quart saucepan over medium heat, melt margarine;
add celery and onions and cook until tender. Add
broth. Heat to boiling. Remove from heat. Add stuffing
mix, cranberries and nuts; toss to coat well. Use to
stuff 12-14 lb turkey according to directions on
turkey package. Bake any remaining stuffing in covered
casserole dish along with turkey, for 30 minutes.

– – – – – – – – – – – – – – – – – –

Title: WINTER TOMATO SOUP WITH VERMICELLI
Categories: Soups, Vegetarian
Yield: 6 servings

2 lb Canned Tomatoes
3 To 4 Cloves Garlic
1 tb Safflower or olive oil
1 Onion, chopped
1 tb Tomato paste
Sea salt and pepper to taste
1/4 ts Thyme
1/2 ts Marjoram
4 oz Whole wheat vermicelli

From: Gourmet Vegetarian Feasts, by Martha Rose
Shulman, 1989.

Drain tomatoes and retain liquid. Return liquid to
the can (or cans) and add enough water to fill. Put
tomatoes through the medium disk of a food mill, or
puree and put through a sieve

Heat oil in a heavy-bottomed soup pot and saute onion
with 2 cloves of the garlic until onion is tender

Add tomato puree and cook 10 minutes, stirring. Add
more garlic and the liquid from tomates. Add the
tomato paste, salt and pepper to taste, and marjoram
and thyme. Bring to a simmer and add vermicelli

Cook until vermicelli is al dente. Taste again and
add more garlic as desired. Serve.

Posted by Lawrence Kellie. Reposted by Fred Peters.

—–

Title: Chocolate Peanut Butter Cookies
Categories: Cookies, Peanut butt
Yield: 48 servings

1 pk Devil’s food cake mix
2 Eggs
1/3 c Vegetable oil
10 oz Peanut butter chips

Recipe by: , June/July 1996, Mary Pulyer
Preparation Time: 1:00
In a mixing bowl, beat cake mix, eggs, and oil (batter will be very
stiff). Stir in chips. Roll into 1-inch balls. Place on lightly greased
baking sheets; flatten slightly. Bake at 350 degrees for 10 minutes or
until a slight indentation remains when lightly touched. Cool for 2
minutes before removing to a wire rack.

—–

Title: Making Reduced-Sugar Fruit Spreads
Categories: Canning, Preserves, Fruits
Yield: 1 text

A variety of fruit spreads may be made that are taseful, yet lower in
sugars and calories than regular jams and jellies. The following are
recipes for reduced-sugar fruit spreads. Gelatin may be used as a
thickening agent, as indicated in two of the following recipes. Sweet
fruits, apple juice, spices, and/or a liquid, low-calorie sweetener are
used to provide the sweet flavor of the fruit spreads. When gelatin is
used in the recipe, the jars of spread should not be processed. They
should be refrigerated and used within 4 weeks.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

TWIN SISTERS VEGETABLES SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low-fat Soups
Mcdougall

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion — chopped
2 Garlic cloves — chopped fine
2 ts Dried oregano
1/8 ts Fresh ground pepper
2 Idaho potatoes — scrubbed, un
1 Zucchini
1 lg Yellow squash
3 Celery
2 Carrots — scrubbed, unpeeled
3 Tomatoes
2 Bay leaves
1 c Cooked kidney beans — or pint

Recipe by: The New McDougall Cookbook Preparation Time: 0:40
Saute the onion, garlic, oregano, and pepper in a small amount of water
until the onion is translucent, about 5 minutes. Set aside.
Dice the remaining vegetables, except the tomatoes, and place them in a
large pot; add the sauteed onion mixture. Add water just to cover the
vegetables. Add the bay leaves, bring to a boil, and reduce the heat.
Simmer unti the vegetables are just tender, 10 to 15 minutes.
Place the tomatoes in a blender or food processor and process until
pureed. Pour into a saucepan and gently boil for 20 minutes to remove any
acidic taste. Add the tomatoes to the soup, along with the cooked beans.
Cook for 30 minutes over low heat. Refrigerate overnight to allow the
flavors to “marry.” Reheat and serve the next day.

83 calories, 0.5 grams fat per serving.

Variation: One-half cup each of corn and green beans can also be added to
the soup.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

– – – – – – – – – – – – – – – – – –

Title: CRYSTALLISED CHESTNUTS
Categories: Desserts
Yield: 6 servings

Stephen Ceideburg
500 g Chestnuts
1 c Sugar
1 Stick cinnamon, 5 cm long
1/2 c Water
1 1/2 tb Rum

These titbits are good with strong coffee to round off
a meal.

Simmer 500 g peeled chestnuts in water for 20 minutes
or until soft. Do not stir in case the chestnuts break
up. When they are cooked, remove them gently from the
water to a colander, using a slotted spoon.

In a saucepan boil together without stirring 1 cup
sugar, a 5 cm stick of cinnamon and half a cup of
water, until a drop forms a soft ball in cold water.
Skim the surface, cool, and add 1.5 tablespoons rum
and the chestnuts. Stir mixture gently with a wooden
spoon until it becomes creamy. Pour onto a greased
platter and separate chestnuts with a spoon.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney
Morning Herald, 5/4/93. Courtesy Mark Herron.

—–