MUSHROOM AND CHEDDAR CHEESE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Dried porcini mushrooms *
2 tb (1/4 stick) unsalted butter
6 oz Fresh shitake mushrooms,
– stems removed, sliced
1 bn Green onions, chopped
2 tb All-purpose flour
2 c Canned chicken broth
2 c Milk
1 1/4 c Packed grated sharp
– Tillamook cheddar cheese

Cover porcini with hot water and soak 30 minutes. Drain.

Melt butter in heavy large saucepan over medium-high heat. Add shitake
mushrooms and green onions and saute’ until tender and beginning to brown,
about 5 minutes. Gradually mix in broth and milk. Add porcini. Bring to
simmer, stirring frequently. Reduce heat to low and simmer unti thick,
stirring occasionally, about 20 minutes. Add cheese and stir just until
melted. Season with salt and pepper. Garnish with parsley and serve.

* Porcini are available at Italian markets and specialty foods stores.

SOURCE: Bon Appetit, March ’93.

Shared by Cate Vanicek.

– – – – – – – – – – – – – – – – – –

Title: NEW YORK BIALY’S
Categories: Breads, Jewish
Yield: 16 servings

2 c Warm (110 degree) water
1 pk Yeast
2 ts Sugar
2 1/2 ts Coarse kosher salt
1 1/4 c Gluten flour
3 1/2 c All purpose flour

————————–TOPPING————————–
1 tb Vegetable oil
1 1/2 ts Poppy seeds
1/3 c Minced onion
1/2 ts Salt

1. in large mixing bowl, combine 1/2 cup warm water,
yeast, sugar and let stand until foamy, about 10
minutes. 2. mix remaining 1 1/2 cups warm water, salt,
gluten flour, and all purpose flourinto yeast mixture.
Knead on a flour surface (or mixer) until smooth. (the
dough will be soft). 3. Place dough ball in a greased
bowl, turn it around and place with it’s greased side
up. Let rise, cover with plastic until tripled in
bulk, about 1 1/2 hrs.
4. Punch dough down, turn it over, cover and let rise
until doubled. 5. Punch dough down and roll into 2
cylinders. Cut each into 8 rounds. Lay them flat,
cover with a towel and let rest. 6. Prepare toppingby
mixing all topping ingredients. Set aside 7. Pat dough
into flattened rounds (a little higher in middle).
about 3 1/2 inches in diameter. Place on lightly
floured board,cover with a dry towel and then a damp
towel and let rise until increased by about half in
bulk. (half proofed). takes about 30 minutes.
8. Press bottom of small shot glass in center of each
bialy, to make deep indentation in bialy. Let rise
another 15 minutes. (DO NOT LET THEM DOUBLE).
9. Preheat oven to 425 degrees.
10. Put bialy’s on ungreased baking sheets. bake on
upper and lower shelves of the oven for 6 to 7
minutes, then switch pans and reverse positions of
pans (front to back) until bialy’s are evenly browned,
about 5 to 6 minutes more.
11. Cool on racks. Store bialys in a plastic bag in
fridge or freezer.

—–

GREEN BEAN SALAD WITH MINT

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fresh green beans
3/4 c Extra-virgin olive oil
1/2 c Fresh mint leaves
1/4 c White wine vinegar
1/2 ts Salt
1 Clove garlic
1/4 ts Freshly ground black pepper
1 c Toasted walnuts (see NOTE)*
1 c Chopped red onion
1 c Crumbled feta cheese

*NOTE Place walnuts on cookie sheet or in shallow pan
and broil in oven until browned and aromatic, 5 to 10
minutes, stirring and turning once or twice.

Wash beans and trim ends; cut into thirds. Parboil
by dropping into boiling water 5 minutes. Drain and
plunge into ice water 5 minutes; drain and chill.
combine oil, mint leaves, vinegar, salt, garlic and
pepper in food processor or blender and process 20
seconds; set aside. Place beans in large glass bowl
and top with toasted walnuts, red onion and feta. Pour
dressing over salad and toss. Best if made 2 hours
ahead of time and or the day before to develop flavors.

From: FoodSection Houston Chronicle Best Recipe’s ’93

– – – – – – – – – – – – – – – – – –

Title: POTATO, LEEK AND COD SOUP
Categories: Diabetic, Soups/stews, Vegetables, Main dish
Yield: 6 servings

Stephen Ceideburg
1 lb Salt cod (see note)
4 c Milk
1 tb Butter
2 c Finely sliced leek rounds,
-white parts only (4 large
-leeks)
1 tb All-purpose flour
1 1/2 lb Waxy potatoes *
1/2 ts Ground white pepper
1/2 c Sour cream
1 tb Finely chopped fresh dill

* peeled and thinly sliced (5 medium, see note)

Soak salt cod overnight, changing water at least once.

The next day, drain and place salt cod and milk in
pan. In a sauce pan, cover and cook over medium heat 8
minutes. Remove salt from pan. Pour milk through
strainer and set milk aside. Flake and discard any
skin and bones. Set cod aside.

Melt butter in clean saucepan over low heat. Add leeks
and cook stirring occasionally, until soft, about 5
minutes. Stir in flour. Stir in reserved milk,
potatoes and pepper. Increase heat to medium. Cover
and cook 15 minutes. Add cod and remove from heat.

This soup may be made up to a day in advance to this
point. Cool, cover and refrigerate.

Place sour cream in small bowl. Reheat soup over
medium heat until piping hot. Thin sour cream with 1/2
cup hot soup, then pour mixture into soup pot. Do not
heat soup again or sour cream will curdle. Pour soup
into tureen, sprinkle with fresh dill and serve.

Note: Other white fish, such as fresh cod, halibut or
flounder, be used, either in combination with salt cod
or by themselves,

Note: Use waxy, less starchy potatoes, such as new
potatoes, low Finnish, Kennebecks, red rose or white
rose, to avoid a mealy texture.

Per serving (using fresh cod): 326 calories (27
percent from protein, 46 percent from carbohydrate, 27
percent from fat), 22 grams protein, 38 grams
carbohydrate, 10 grams fat, 53 milligrams cholesterol,
195 milligrams sodium.

Exchanges: 1 milk, 1 vegetable, 1 1/2 bread, 2 meat, 2
fat.

Michael Roberts writing in the Oregonian FOODday,
1/12/93.

Posted by Stephen Ceideburg

—–

CRUNCHY BRAN MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MUFFINS—–
1 1/2 c SHREDDED WHEAT BRAN CEREAL
1 c HOT MILK
1 c ALL PURPOSE FLOUR
1/3 c PACKED BROWN SUGAR
1/3 c BUTTER, MARGARINE, SOFTENED
2 ts BAKING POWDER
1/4 ts SALT
1 ea EGG
—–CRUNCHY TOPPING—–
1 tb MARGARINE, FIRM
2 tb FLOUR
2 tb BROWN SUGAR

HEAT OVEN TO 400 DEG F. GREASE BOTTOMS ONLY OF 12
MUFFIN CUPS. MIX CEREAL AND MILK. LET STAND UNTIL
CEREAL IS SLIGHTLY SOFTENED. STIR IN REMAINING
INGREDIENTS, EXCEPT FOR THE CRUNCHY TOPPING, JUST
UNTIL FLOUR IS MOISTENED (BATTER WILL BE LUMPY). FILL
MUFFIN CUPS ABOUT 2/3 FULL. SPRINKLE WITH CRUNCHY
TOPPING. BAKE UNTIL GOLDEN, ABOUT 18 TO 20 MINUTES.
REMOVE FROM CUPS IMMEDIATELY AND LET COOL SLIGHTLY. TO
MAKE TOPPING: CUT MARGARINE INTO FLOUR AND SUGAR UNTIL
CRUMBLY.

– – – – – – – – – – – – – – – – – –

Fig Newtons

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cookies Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1/2 teaspoon salt
1 1/2 cups sugar
3 cups flour
1 egg — well beaten
3 teaspoons baking powder
1/2 cup milk
1 teaspoon vanilla
1 cup figs — finely chopped

I got this one from my grandmother many years ago. She used this
and it always turned out super. Cream shortening and 1 cup sugar. Add egg
and beat until light and fluffy. Mix milk and vanilla.
Sift salt, flour and baking powder together. Add alternately with milk to
creamed mixture. Blend all well. Roll out to 1/8 inch thickness on lightly
floured board. (Rectangle shape) Put figs in saucepan with remaining sugar and
1 cup boiling water. Boil 5 minutes. Cool. Spread cooked mixture over half the
dough. Cover with the other half of the dough. Cut into oblong bars. Bake in
400 oven for 12 – 15 minutes.

– – – – – – – – – – – – – – – – – –

BARB’S BEST GAZPACHO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Garlic cloves, chopped
5 Juicy medium tomatoes
5 Roma tomatoes, ripe
2 md Cucumbers, English, peeled,
-cut in 1-in pieces
1 lg Spanish or red onion
1 lg Green bell pepper, cored,
-seeded and ribbed
1 lg Red bell pepper, cored,
-seeded and deribbed
2 c Tomato juice, or vegetable
-juice cocktail
1/4 c Olive oil, extra virgin
1/4 c Red wine vinegar
1/2 c Vodka or vermouth (OPTIONAL)
2 tb Lime juice, fresh
1 tb Worcestershire sauce
2 Glubs Tabasco sauce, or to
-taste
1/4 ts Cayenne pepper, or to taste
1 tb Celery salt, or to taste
Freshly ground pepper
2 Inner ribs celery, very
-finely diced

Number of Servings: 6

homemade garlic croutons (optional)

Core the 5 medium tomatoes and coarsely chop them.
Whiz the garlic in a blender or food processor, add
the tomatoes and puree until smooth. Strain the puree
into a large non-reactive bowl.

Coarsely chop 1 of the cucumbers, 1/2 of the onion,
and 1/2 of the green and red bell peppers. Add the
chopped vegetables to the processor (if using a
blender, add 1/2 cup of the tomato or vegetable juice
as well). Process until liquified; strain into the
large bowl, pressing down with the back of a spoon to
extract all liquid.

Add to the bowl the remaining juice, olive oil, red
wine vinegar, vodka or vermouth if using, lime juice,
worcestershire, Tabasco, cayenne pepper, celery salt
and pepper. Stir well. Cover and refrigerate for 4
hours or overnight.

Finely dice the Roma tomatoes, remaining 1/2 onion,
1/2 green and red peppers and 1 cucumber. Add the
finly diced celery. Reserve, refrigerated in small
mixing bowl.

To serve, ladle soup into chilled individual bowls.
Sprinkle with the chopped vegetables and croutons, if
using.

Note: If this is just for the family, I toss all of
the diced vegetables right into the soup as it’s
chilling (it doesn’t last long enough for the veggies
to get limp). And I might go to the trouble of making
croutons, or maybe not.

Posted by Barb Burgess. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: ELAINE’S BRAN MUFFINS (OVO)
Categories: Breads, Muffins, Prodigy, Dec.
Yield: 4 servings

1 1/4 c Whole-grain wheat pastry flo
1 1/2 ts Baking soda
1 ts Egg beaters
1 1/2 c Bran
5 oz Water; boiling
1 c Soy milk
1/4 c Applesauce
1/4 c Honey
1 ts Vanilla
1/2 c Raisins

Recipe by: Elaine French Preparation Time: 0:40
Combine flour, soda, and egg replacer. In a large
bowl, pour boiling water over bran. Mix well. Add nut
milk, applesauce, honey, vanilla and raisins. Blend
well. Stir dry ingredients quickly into wet
ingredients. Spoon batter into non stick muffin tin.
Bake at 425 degrees for 20 minutes. :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

—–

Pureed Black Bean Soup (Italian)

Recipe By : Mangiamo, Manhattan Beach, CA
Serving Size : 10 Preparation Time :5:15
Categories : Beach Soup
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups black beans — soaked overnight
2 gallons chicken broth
6 bay leaves
1/2 onion — diced
4 cloves garlic — diced
2 carrots — grated
1/2 cup heavy cream
salt and pepper — to taste
sour cream — as needed
2 tablespoons fresh cilantro — chopped
2 tablespoons tomatoes — diced

DIRECTIONS: (prep 10-15 mins; soak 2 hrs; cook 3 hrs):
– Rinse beans and sort. Soak overnight. Drain. Rinse.
– In an extra large saucepan place the black beans, chicken stock, bay leaves,
onions, garlic, and carrots. Simmer the ingredients for 2 to 3 hours, or until
the beans are tender. Remove the bay leaves. Add more chicken stock or water if
needed.
– Strain the beans (reserve the liquid) and place them in a food processor. Ble
nd the beans, adding enough of the reserved liquid so that a thick, pureed cons
istency is achieved.
– Add the heavy cream, salt, and pepper. Stir them in so that they are well ble
nded.
– Garnish the soup servings with a dollop of sour cream. Sprinkle on the cilant
ro and the tomatoes
serves 8 to 10
[mcRecipe 27 Au 96 / patH ]

– – – – – – – – – – – – – – – – – –

NOTES : Ronald Guidone, owner and Executive Chef. Mangiamo serves contemporary,
Northern Italian cuisine.
[from Stromquist and Stromquist (1990), Southern California Beach Recipe. Sant
e Fe, NM: Tierra Pubs.]

Title: French Meatball Soup
Categories: Diabetic, Soups/stews, Rice, Main dish, Crockpot
Yield: 1 servings

2 tb Rice; 1 ds Each garlic, parsley,
nutmeg
2 oz Ground Beef round; 2 tb Dry red wine;
1 tb Egg; (raw beaten) 1 1/4 c Beef broth;
1 tb Onion; grated Salt and pepper to taste;

Add rice to 1 c. water. Boil 5 minutes; drain well. Blend rice,
ground round, egg, onion, garlic, parsley, and nutmeg; form into
small meatballs. Add wine to broth; bring to boil. Drop meatballs
into hot broth, one to at time. Bring to boil again; reduce heat.
Simmer 20 minutes. Add salt and pepper. Microwave: Add rice to 1 c.
salted water. Bring to a boil. Hold 5 minutes; drain well. Combine
meatball ingredients as above. Bring wine and broth to a boil. Drop
meatballs into hot broth, one at time. Bring to a boil again. Hold
10 minutes. Add salt and pepper. Food Exchange per serving: 1 MEAT
EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 71

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM