Title: Linda Williams’ Many Bean Soup
Categories: Soups, Beans
Yield: 1 servings

Formatted by: Gaye Levy
-DTXT63A
2 c Mixed beans
2 tb Salt
1 Hambone or hamhock
1 Large onion, chopped
1 Lg can chopped tomatoes;
-undrained
1 ts Chili powder
1/4 ts Garlic powder
1 c Diced carrots
1 Juice of 1 lemon

Wash the beans and pick them over. Cover with water and let soak
overnight. Drain the soaked beans. Put the beans in a large pot. Add
2 qts. of water and bring to a boil. Turn the heat down and simmer 2
1/2 to 3 hours. Add all the other ingredients and simmer another 45
mins.

If you want, you can also add 1 C of diced potatoes. This is a
wonderful soup!

Gayes notes: I used 1/4 lb smoked turkey instead of the hamhock.
Also, I used 2 9 oz cans of tomatoes. Next time, I will only use one
can.

MMMMM

Vegetable Bean Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetable
Bean Vegetarian
Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Knoor Vegetable Soup Mix
4 1/2 cup Water
1 11.5 oz can vegetable juice
1 Vegetarian Veg. Bouillon
Cube (OR 2 beef bouillon
Cubes)
1/3 cup Pasta Flakes
1 pound Frozen soup vegetables
1/2 teaspoon Celery seed
1 tablespoon Dried onion flakes
1 can Chick peas (drained)
1 dash Tabasco (or to taste)
Pepper/Salt to taste

In 3 quart sauce pan, add water, vegetable juice, soup mix, and bouillon cube,
bring to boil. Add pasta flakes, dried onions, celery seed, and frozen
vegetables, lower heat and simmer slowly for 10 minutes. Add drained chick peas
and tabasco, pepper and salt to taste, heat and serve.

For non vegetarian soup can add left over beef or chicken if desired.

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Tomato, Lime Tortilla Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Onions, chopped
4 ea Garlic cloves, chopped
3 tb Vegetable oil
2 ea Jalapeno chiles, minced
1 t Cumin
1/2 ts Oregano
3 1/2 c Tomatoes, chopped
3 c Stock
1/3 c Lime juice
Salt, to taste
Tortilla chips, crumbled
Cilantro, chopped

In a soup pot, saute onions garlic in oil until
softened. Add the chiles, cumin oregano saute a
few more minutes. Add tomatoes sprinkle with a
little salt. Cover the pot cook gently until the
tomatoes begin to release their juices. Stir
occasionally. Add stock simmer, covered, for 15
minutes. Add lime juice check the seasoning.

Serve topped with crumbled tortilla chips (I find that
these are not necessary) garnish with cilantro.

“Sundays at Moosewood Restaurant”

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BEST APPLE-CRANBERRY-NUT MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Apples — peeled, shredded
1 1/3 c Sugar
1 c Cranberries — chopped
1 c Carrots — shredded
1 c Black walnuts — chopped
2 1/2 c All-purpose flour
1 tb Double-acting baking powder
2 ts Baking soda
1/2 ts Salt
2 ts Ground cinnamon
2 Eggs — beaten
1/2 c Vegetable oil

In a large mixing bowl, combine apples and sugar.
Gently fold in chopped cranberries, carrots, and nuts.
Combine dry ingredients; add to mixing bowl.
Mix w ell to moisten dry ingredients.
Combine eggs and oil; stir into apple mixture. Fill 18
greased muffin tins 2/3
full. Bake at 375 degrees for 20-25 minutes. Cool 5
minutes before removing from pans.

Yield: 18 muffins

Recipe By : Jo Anne Merrill

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Title: CHOCOLATE PEPPERMINT DESSERT **
Categories: Ice cream, Chocolate
Yield: 8 servings

——————————PATTI – VDRJ67A——————————
1 c Chocolate wafer crumbs
3 tb Butter; melted
1 qt Peppermint ice cream; soft
1/2 c Chocolate fudge topping

Combine crumbs and butter. Press mixture onto bottom and part way up sides
of 8″ square baking pan. Freeze utnil firm. Spread ice cream over the
frozen crumbs. Cover with chocolate topping. Freeze several hours or
overnight. To serve, let stand at room temperature about 15 minutes; cut
into squares.

—–

Title: Fish Cakes #1
Categories: Seafood, Jewish, Fish
Yield: 4 servings

1 lb Fish, cod
1 ea Egg
3 md Potatoes
1/4 c Milk; hot
1/2 ts Pickling spices
Bread crumbs; or matzo meal

Boil fish, potatoes, and spices until potatoes are soft. Remove spices,
mash potatoes, add hot milk and beat until light and fluffy. Add flaked
fish and well beaten egg. Chill thoroughly, form into cakes, dip in bread
crumbs (or matzo meal) and chill again. Fry in shortening (or Passover
approved oil).

—–

Title: Microwave Double Caramel Munchin’ Mix
Categories: Snacks, Cereal box, Try soon
Yield: 1 servings

MMMMM———————-CHEX CEREAL BOX—————————
3 T Butter
3 T Caramel topping
3 c Double chex cereal
1 c Popped popcorn
1/2 c Honey roasted peanuts

In small microwave safe bowl, melt margarine and topping on high 1
min; mix well. Pour cereal, popcorn and peanuts into large
resealable plastic bag. Pour topping over cereal mixture inside
plastic bag. Seal bag and shake until all pieces are evenly coated.
Pour contents into large m/w safe bowl. M/w on high 1 1/2 to 4
minutes, stirring every minute. Spreadon waxed paper to cool. Store
in airtight container. Source: Double Chex cereal

MMMMM

Title: Chicken Giblet Vegetable Soup
Categories: Diabetic, Poultry, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

Uncooked giblets; of 1 or 2 3/4 c Celery; finely chopped even
-chickens -the leaves.
6 3/4 c Cold water; 9 oz (1 cn) tomato juice
1 1/2 ts Salt or to taste 1 1/2 tb Parsley flakes; OR
3/16 ts Fresh ground pepper; 3 tb Fresh parsley; minced
3/4 c Carrot; finely diced 3/8 ts Paprika
3/4 c Onion; chopped 3 tb Quick-cooking oatmeal;

Wash giblets and discard all fat pieces. Place in a large cooking
pot with water, and if you must, salt. Bring to a boil and simmer
about 25 minutes. Add all other ingredients except the oatmeal;
simmer soup gently about 30 minutes more. Remove giblets and chop
into small pieces. Return giblets to soup; add oatmeal, stir, and
simmer 5 minutes. This was 4 servings, but was change to 6 serving.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 LEAN MEAT
EXCHANGE Low-sodium diets: Omit salt. Substitute unsalted tomato
juice. CHO: 7g; PRO: 5g; FAT: 1g; CAL: 56

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

MMMMM

TRADITIONAL MISO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DASHI—–
6 c Water
1 Strip EDEN Kombu
1/4 c EDEN Bonito Flakes
– (may be doubled)
1 sm Onion — sliced in
– very thin half moons
1 Carrot
– cut into thin matchsticks
1/2 c Bok choy
— (cut into medium pieces)
— (use green tops only)
1 tb EDEN Instant Wakame Flakes
1/4 Block fresh tofu
— cut into small cubes
3 tb EDEN Barley Miso — OR…
-OR- half EDEN Barley Miso
– and EDEN Shiro Miso)
4 Scallions, chopped

Prepare Dashi: Combine water and kombu, bring to a boil. Turn off heat.
Add bonito flakes, stir and cover. Let sit for 5-10 minutes, strain soup
broth and discard bonito and kombu. Add onion and carrots to broth,
simmer 5 minutes. Add wakame flakes and greens, simmer 1-2 minutes and
then turn off heat. Dilute Miso in 1/2 cup soup broth, add to soup. Add
tofu. Garnish with scallions and serve.

Combinations for miso soup are endless. Just remember, for best results
use three vegetables in small amounts and only cook them slightly. Pay
attention to colors as well as complementary flavors.

NOTE: When using EDEN Misos in any recipe, do not boil after Miso has
been added. The beneficial enzymes are destroyed by heating.

Copyright 1994 Eden Foods, Inc.

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Kim Chi

Recipe By : from The Complete Asian Cookbook, Charmaine Solomon, 1976
Serving Size : 1 Preparation Time :0:00
Categories : Veggies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head Chinese cabbage — prepared as directed
1 pound salt — NOT Iodized!
1 tablespoon cayenne pepper
6 whole spring onions — finely chopped
3 whole red chili peppers — finely chopped
3 tablespoons fresh ginger root — finely chopped
2 cups Dashi
2 tablespoons soy sauce — Tamari

Cut base off cabbage, then slice lengthwise into 6 segments. Dry in the
sun for half a day, cut each segment in halves crossways, then put into an
unglazed earthenware pot alternately with good handfuls of salt and a
sprinkling of cayenne pepper, making several layers. Cover with a wooden
lid just small enough to fit inside the pot so that it rests directly on
the cabbage. Weight it down with a heavy stone and leave for a week, then
rinse the cabbage thoroughly under cold running water. Squeeze out as much
moisture as possible.
Slice into 2.5 cm (1 inch) sections or chop more finely if preferred and
put into the rinsed-out jar, this time layering with the onions, garlic,
chilies, and ginger. Fill pot with the Dashi stock mixed with the soy and
MSG. Cover with wax paper, put lid back on top and refrigerate. After 4
or 5 days the kim chi is ready for eating. Serve with hot white rice and a
dash of soy sauce.

Note: in cold weather kim chi does not require refrigeration, but when
weather is warm, store in refrigerator for up to 3 weeks.

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NOTES : Kim chi is one of Korea’s national dishes, with as many versions as
there
are cooks.