Title: Sauerkraut-Bulgur Soup
Categories: Soups, Armenian
Yield: 4 servings

1 sm Onion, chopped
1/4 c Butter
2 3/4 c Sauerkraut
1/4 c Tomato puree
1 lg Russet potato, diced
1/2 c Bulgur, fine grade
2 qt Rich chicken or veal stock
Salt
Pepper
Sliced green pepper
Parsley

Armenian culture is rich in soups, many of them made tart with yogurt
and thickened with bulgur. This version is flavored with sauerkraut.
From “Armianskala Kulinaria,” by A.S. Piruzian.

In 5-quart pot, saute onion in butter until golden. In bowl, soak
sauerkraut in water, drain and chop. Add to onions and cook until
done, adding water if mixture gets too dry. Add tomato puree. Saute
5-7 minutes.

Add potatoes, bulgur and stock and cook 15 minutes. Season to taste
with salt and pepper. Garnish with slight green pepper and parsley.

MMMMM

Date: Mon, 28 Mar 94 13:03:46 EST
From: catsmeow@aol.com

BALSAMIC BELLS with PASTA
1 Red Bell Pepper, sliced
1 Green “ ”
1 Yellow “ ”
3-4 cloves of garlic (depends on your taste), minced
1 Tbs. Capers
1/2-3/4 cup balsamic vinegar
1/2 cup Cider vinegar
1 pkg. rotatille (whatever it’s called–the twisty stuff) pasta

Cook the pasta and drain it.

Meanwhile, throw the vinegars in a skillet. Heat it up and saute the garlic
in it for about a minute.

Put the pepper slices in, stir them, bring to a boil.

Reduce heat. Throw in the capers and stir to mix.

Let the whole thing simmer for about 15-20 minutes.

Toss with pasta. It’s really tangy and good!

Grand Marnier Souffle

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Butter

Sugar,granulated

3 tb Butter

3 tb Flour

1/4 ts Salt

1/2 c Milk

4 Eggs,separated at room temp.

1/2 ts Cream of tartar

1/2 c Sugar,granulated

1/4 c Grand Marnier liqueur

1 Orange rind,grated

Sugar,confectioners’

Whipped cream

1.butter 1 1 1/2- to 2-quart souffle dish or casserole; dust with sugar and

set aside.

2. Melt 3 tablespoons butter in medium saucepan over medium-high heat;

blend in flour and salt.

3. Cook, stirring constantly, until mixture is smooth and bubbly; stir in

milk all at once.

4. Cook, stirring, until mixture boils and is smooth and thickened; set

aside.

5. In large mixer bowl, beat egg whites with cream of tartar at high speed

until foamy.

6. Add granulated sugar, 2 tablespoons at a time, beating constantly until

sugar is dissolved and whites are glossy and stand in soft peaks.

7. Thoroughly blend in egg yolks, liqueur and orange rind into reserved

sauce.

8. Gently, but thoroughly, fold yolk mixture into whites.

9. Carefully pour into prepared dish; bake in preheated 350’F. oven until

souffle is puffy, delicately browned and shake slightly when oven rack is

gently moved back and forth, about 45 to 55 minutes.

10. Dust with confectioners’ sugar and serve at once with whipped cream.

– – – – – – – – – – – – – – – – – –

Chili #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Chopped onion
1/4 cup Chopped green pepper
1 pound Lean ground beef
1 can (1-lb) tomato sauce
1 can (1-lb) stewed tomatos
1 can (1-lb) drained kidney beans
1 1/2 teaspoons Salt
2 1/2 teaspoons Chili powder
1/4 teaspoon Ground black pepper
1/2 teaspoon Dry mustard

Place plastic colander in a 2-quart microwave-safe casserole. Combine onion,
green pepper, and crumbled ground beef in colander. Microwave (high or 100%
power) for 6 minutes, stirring once halfway through cooking. Remove colander
and pour off drippings. Turn meat mixture into casserole. Add tomato sauce,
tomatos, beans, salt, chili powder, black pepper, and mustard. Cover. Microwave
(high or 100% power) for 10-12 minutes, stirring halfway through cooking. Rest,
covered, for 5 minutes.

– – – – – – – – – – – – – – – – – –

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.

—–

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”

—–

Title: Tomato Basil Cheese Spread
Categories: Appetizers, Dips
Yield: 1 cups

1/4 c Milk
8 oz Fontina cheese, rind removed
1 pk 3 oz. pkg. cream cheese,
Softened
1/8 t Garlic powder
2 T Finely chopped sun-dried
Tomatoes in oil, drained
1 T Chopped fresh basil

Directions;

In food processor bowl with metal blade, combine milk, cheeses and
garlic powder. Process until smooth. By hand, stir in tomatoes and
basil. Spoon into serving bowl. Serve with crackers. Store in
refrigerator

Source Holiday cookbook by Pillsbury
submitted by marina

MMMMM

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

—–

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

—–