Title: Amish-Style Chicken and Corn Soup
Categories: Diabetic, Poultry, Vegetables, Crockpot, Soups/stews
Yield: 8 servings

1/2 Stewing hen or fowl; 1 ts Saffron threads; (optional)
2 qt Chicken stock or broth 3/4 c Corn kernels;
(fresh/frozen)
1/4 c Onion; coarsely chopped 1/2 c Celery; finely chopped
1/2 c Carrots; coarsely chopped 1 tb Parsley; fresh chopped
1/2 c Celery; coarsely chopped; 1 c Egg noddles; cooked

Combine stewing hen with chicken stock, coarsely chopped onions,
carrots, celery, and saffron threads. Bring the stock to a simmer.
Simmer for about 1 hour, skimming the surface as necessary.Remove and
reserve the stewing hen until cool enough to handle; then pick the
meat from the bones. Cut into neat little pieces. Strain the saffron
broth through a fine sieve.
(Note: The soup can be made through this step in advance. Simply
frefrigerate broth and diced chicken meat for 2 to 3 days, or freeze
the broth and the chicken meat in separate convenienly sized
containers. Be sure to label and date them. To use, defrost, remove
congealed fat, return the broth full boil, and add the diced meat.
Continue with recipe.)
Add the corn, celery, parsley, and cooked noodles to the broth.
Return the soup to a simmer and serve immediately.

Food Exchanges per serving: 1 LEAN-MEAT EXCHANGE + 2 VEGETABLE
EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;

Source: Diabetes Forecast Dec 1993

MMMMM

Title: CARAMEL FRIED APPLES OR BANANAS
Categories: Chinese, Desserts
Yield: 6 servings

1/2 c All purpose flour
2 tb Cornstarch
3/4 ts Baking powder
1/2 c Water
2 Golden Delicious apples -or-
2 Bananas
Salad oil
2/3 c Granulated sugar
1/3 c Warm water
1 tb Salad oil
2 ts Sesame seeds

In a bowl, mix flour, cornstarch, and baking powder.
Add water and stir until smooth. Peel and core
apples; cut each apple into 3 wedges. (If you use
bananas, peel and cut in 1/2 inch thick diagonal
slices.) Place fruit in batter and turn to coat
evenly. Into a deep pan pour oil to a depth of about
1 1/2 inches. Heat oil to 350 degrees. Using
chopsticks or a spoon, lift one piece of fruit at a
time from batter and let excess batter drip off, then
lower fruit into hot oil. Cook several pieces at a
time until coating is golden brown (about 2 minutes).
Remove with a slotted spoon and drain on paper towels.
Generously oil a flat serving dish. Fill a serving
bowl to the brim with ice cubes; cover with water.
Place sugar, water and oil in a ten inch frying pan;
stir to blend. Place pan over high heat. When mixture
begins to bubble (about one minute), shake pan
continuously to prevent burning. Continue cooking and
shaking pan until syrup *just* turns a pale straw
color (about 9 minutes). Immediately remove from
heat, add sesame seeds, and swirl to mix. (Syrup will
continue to cook after you remove it from heat and
color will turn golden in a few seconds.) Drop fruit
into syrup and swirl to coat evenly. Using two
spoons, immediately remove each piece of fruit and
place on oiled dish so pieces do not touch. At table,
dip each piece of fruit in ice water so coating
hardens and fruit cools. Serve.

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Title: Garlic Buttered Nuts
Categories: Appetizers, Nuts, Snacks, Vegan
Yield: 8 ounces

8 oz Shelled almonds, cashews, or
— peanuts, or a mixture
2 tb Margarine
1 tb Oil
3 ea Garlic cloves, crushed
Salt

Loosen and remove the almond skins by pouring boiling water over them
and refreshing in cold water. Rub the brown skins off the peanuts.
Melt the butter and oil with the garlic in a heavy frying pan and
toss the nuts in it over a moderate heat for 3 to 5 minutes or until
they are crisp and golden.

Drain on kitchen paper towels and sprinkle with rock salt. Serve warm.

VARIATION: For Devilled Garlic Nuts, add a little cayenne to the salt.

Sophie Hale, “The Great Garlic Cookbook”

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Title: Butterscotch Brittle
Categories: Candies
Yield: 1 batch

2 c C H Golden Brown Sugar
1 c Light corn syrup
1/4 c Water
1/4 ts Salt
1/4 c Butter or margarine

Combine sugar, syrup, water, and salt in a 3-quart saucepan. Slowly bring
to a boil, stirring constantly until sugar completely dissolves, then
frequently to prevent burning. Boil to 285 degrees (soft-crack stage).
Add butter and continue to cook, stirring constantly until temperature
reaches 295 degree (hard-crack stage). Remove from heat; let set a minute
until bubbling stops. Pour into a well-buttered 13×9-inch pan. Cool,
then break into pieces. Makes about 1-1/2 pounds.

Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Title: SPINACH DIP (CROCKER)
Categories: Appetizers, Crocker
Yield: 1 servings

20 oz Frozen chopped spinach,
-thawed and drained
8 oz Water chestnuts, drained and
-finely chopped
1 c Dairy sour cream
1 c Plain yogurt
1 c Finely chopped green onions
-(with tops)
1 ts Salt
1/2 ts Dried tarragon leaves,
-crushed
1/2 ts Dry mustard
1/4 ts Pepper
1 Clove garlic, crushed

Mix all ingredients. Cover and refrigerate 1 hour.
Serve with rye or rice crackers or raw vegetables if
desired. About 4 1/2 cups dip;10 calories per tb.

Source: Betty Crockers Cookbook, 6th Edition

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Date: Fri, 30 Jun 1995 00:44:00
From: z@fybits.com (Z Pegasus)

Title: Red Lentil Soup
Categories: Crock pot, Healthy, Soups
Yield: 7 servings

1 1/2 c Red lentils; sorted and rins
1 lg Onion; finely chopped
1 Celery stalk; diced
1 Green bell pepper; seeded an
1 Garlic clove; minced
6 c Water
4 Chicken bouillon cubes
1 ts Chili powder
1 ts Paprika
1 Bay leaf
1/4 ts Black pepper
1 1/2 c Spaghetti sauce, canned, red
1 ts Granulated sugar (up to 2) –

Recipe by: Skinny One-Pot Meals – ISBN 0-940625-75-X In 5-qt crock
pot, combine lemtils, onion, celery, green pepper, and garlic. Add
water and bouillon cubes, and stir to break apart lentils. Add chili
powder, paprika, bay leaf, and black pepper and stir well. Cover, and
cook on High 1 hours. Reduce heat to low and cook an additional 6 to
8 hours or until lentils are tender.

Raise heat to High. Stir in spaghetti sauce and continue to cook 10
to 15 mins longer. If spaghetti sauce seems acid, add optional sugar.
Remove and discard bay leaf.

NUTRITIONAL DATA (based on 7 servings): Per Serving: Calories 108 Fat
(gm) 1.4 Sat. fat (gm) 0 Cholesterol (gm) 0 Sodium (mg) 687 Protein
(gm) 5 Carbohydrate (gm) 21 % Calories from fat 10
MMMMM

Chocolate Fudge Dip

Recipe By : WD Specials 1992 and California Strawberry Advisory Brd
Serving Size : 1 Preparation Time :0:00
Categories : Dip Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons plain nonfat yogurt
6 tablespoons chocolate fudge sauce — bottled
1 1/2 teaspoons frozen orange juice concentrate — thawed

In small bowl, combine all ingredients. Stir or whisk until smooth. Makes
about
3/4 cup.

– – – – – – – – – – – – – – – – – –

title: potato chowder
categories: soup
servings: 24

8 oz salt pork
1 1/2 c onion
3/4 c celery
1 c flour
3 qt chicken stock
1 lb new potatoes
48 oz canned cream-style corn
6 c milk
1 c cream
1/4 t salt
1/4 t white pepper
parsley

cook the salt pork in a heavy saucepot, over a low flame, to render the
fat
add the onions and celery
cook until softened without browning
add the flour, stir to make a roux
cook for 4-5 minutes without coloring
slowly whisk in the stock
heat and whisk to a boil
add the potatoes and simmer until tender
stir in the creamed corn
stir in hot milk and cream
season to taste with salt and white pepper
garnish with minced parsley
serve hot

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APPLE-CRANBERRY CHUTNEY

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Peeled, Chopped Rome
Apples (About 2 Medium)
1 c Cranberries
1/4 c Golden Raisins
2 tb Brown Sugar
1 tb Grated Orange Rind
2 tb Cider Vinegar
1/4 ts Ground Cloves
1/4 ts Ground Nutmeg
1/4 ts Ground Cinnamon

Combine All Ingredients in A Nonaluminum Saucepan.
Place Over High Heat. Bring To A Boil, Stir
Constantly. Reduce Heat Simmer Uncovered 15 Min. OR
Until Apples Are Tender. Remove From Heat Let Cool.
With Knife Blade in Processor, Add Cranberry Mixture.
Process, Pulsing 1 OR 2 Times Until Combined. Place
in A Medium Bowl. Cover Chill.
(Fat 0. Chol. 0.)

– – – – – – – – – – – – – – – – – –

Title: TRIPLE CHIP BROWNIES
Categories: Cookies, Desserts
Yield: 32 servings

Butter; to grease the foil
16 tb Unsalted butter; softened
2 c Sugar
8 oz Bittersweet chocolate
– melted and slightly cooled
2 ts Vanilla extract
4 Eggs
1 c Unbleached all-purpose flour
1 ts Salt
1 c Chopped walnuts
2 c Semisweet chocolate
2 c Milk chocolate
2 c Butterscotch bits

PREHEAT OVEN TO 350F. Line an 8 3/4-by-13 1/2-inch glass or metal pan with
a large piece of aluminum foil, smoothing it into the corners. Butter the
foil. In a large bowl, cream the butter with the sugar together until it is
light in color. Stir in the melted chocolate. Add the vanilla, then add the
eggs, beating until blended. In another bowl, combine the flour and salt.
Add the walnuts and all the bits, tossing to coat them with the flour.
Scrape the flour, nuts and bits into the bowl with the butter, and stir
with a wooden spoon just until all the ingredients are mixed. Do not
over-beat. Scrape the batter into the prepared pan, holding the foil so
that it does not move. Place the pan in the middle of the oven and bake
until a toothpick inserted in the center comes out almost clean, about 50
minutes. Remove the pan and let it stand for an hour, then cover the pan
with foil and place it in your freezer for at least 1 1/2 hours or in your
refrigerator overnight. Turn the cooled brownies out onto a clean
workspace, lift off the foil and cut into 32 squares. Store in the
refrigerator or the freezer in an airtight tin.

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