Cabbage Soup with Caraway (Pressure Cooked)

Recipe By : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or oil
1 cu coarsely chopped onions
1 tablespoon caraway seeds
2 bay leaves
2 cups apple cider
2 cu vegetable stock
2 cups cold water
2 tablespoons cider vinegar
2 tablespoons tomato paste
1 28 oz can tomatoes with juice — coarsely chopped
2/3 cup raw white rice
1 medium head cabbage (abt 2 lbs) — cored and shredded
1 teaspoon salt — or to taste
freshly ground black pepper — to taste

serves 8 to 10

Serve this sweet-and-sour soup with a hearty whole grain bread.

Heat the butter in the cooker. Saute the onions and caraway seeds until the on
ions are soft,about 3 minutes. Add the remaining ingredients and stir to combi
ne. Lock the lid in place and over high heat bring to high pressure. Adjust h
eat to maintain high pressure and cook for 5 minutes. Reduce pressure with the
quick release method. Remove the lid, tilting it away from you to allow any e
xcess steam to escape. Discard the bay leaves. Adjust seasonings and serve.

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Title: Judy’s Quick Low-Fat Pasta Primavera
Categories: low-cal, pasta, quick, vegetables
Yield: 6 servings

1 lb fettucini; or spaghetti
1 1/2 ts garlic powder
1 ts dried basil; crumbled
1 c broccoli
1 small can mushroom pieces
1 can pitted ripe olives; opt.
1/2 c grated parmesan cheese
1/3 c diet margarine
1 ts dried oregano; crumbled
1/2 ts crushed red pepper
1 c carrots; peeled, sliced
1 can artichoke hearts
1 c zucchini; sliced thick

Cook pasta according to pkg.instructions. Rinse and drain all canned
vegetables; set aside. Steam all fresh veggies, except zucchini, for
6-8 minutes. Add zucchini to steamer during last 5 minutes. Drain
pasta well and transfer temporaily to serving platter. Melt diet
margarine in pan which pasta was cooked in. Blend in garlic powder,
oregano, basil and crushed red pepper. Return pasta and all
vegetables (well drained) to pan. Toss to coat pasta and vegetables
with margarine/herb mixture. Heat through while tossing frequently.
Serve immediately. Pass grated parmesan cheese for topping. Any
leftovers can be re-warmed in microwave. Judy Garnett, Raleigh, NC

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Title: Fruit Soup
Categories: Fruits Soups
Servings: 2

2/3 c Apricot Nectar
1 t Cornstarch
1 T Brandy
1 T Honey
1/8 t Ground Allspice
1 c Peeled Sliced Fruits *

* Peeled and sliced fruits can be papayas, peaches or pineapples; cut up
apricots, nectarines, or plums; or halved and pitted dark sweet
cherries.
————————————————————————-
In a nonmetal bowl stir together apricot nectar and cornstarch. Stir in
brandy, honey, and allspice. Micro-cook, uncovered, on 100% power for 2
to 3 minutes or till the mixture is thickened and bubbly, stiring every 30
seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 45
seconds to 1 minute or till heated through. Chill thoroughly, if desired.
Serve hot or cold.

—————————————————————————–

Title: SM Cake Pockets
Categories: Sm, Desserts
Yield: 6 servings

-PAMELA BONDURANT CPPP71B
4 sl Angel Food Cake; 1″ thick
Margarine or Butter;
-softened
********FILLINGS********
2 tb Cherry preserves; OR
2 tb Peach Preserves; OR
1/4 c Coconut; mixed with
1 tb Margarine; OR
16 Miniature Marshmallows;
-PLUS
16 Chocolate Chips; OR
1 lg Marshmallow; PLUS
1 ts Sugar; PLUS
1/4 ts Cinnamon

Heat sandwich maker as directed. Brush margarine on top and bottom
cooking surfaces of sandwich maker. Assemble cake sandwiches. For
the chocolate chips and marshmallows, spread margarine on cake, then
sprinkle with marshmallows and chocolate chips. For the large
marshmallow with sugar and cinnamon, cut large marshmallow in half;
dip into melted margarine. Place 1 half on each of two slices cake.
Sprinkle with sugar and cinnamon.

Top with remaining cake. Place cake sandwiches side by side on bottom
cooking surface. Close lid; latch. Cook 2 to 3 minutes or until
golden brown.

MMMMM

Title: ASSORTED VEGETABLES IN CLEAR SAUCE
Categories: Chinese, Vegetables
Yield: 6 servings

2 md Turnips
2 sm Carrots
4 Green onions
3 Fresh asparagus spears
1/2 c Button mushrooms
8 Baby sweet corn
8 Water chestnuts
1/2 ts Fresh ginger root
1 tb Tientsin vegetable
2 tb Peanut oil
2 c Chicken stock
1 ts Salt
1 pn Salt
Cornstarch paste
1 tb Chicken fat
1/2 c Crab meat or shell shrimp

PREPARATION: Peal turnips carrots. Use melon scoop
to cut turnips into large balls. Slice carrots 1/2″
thick; then with paring knife, cut 4 evenly spaced
notches into rim of each slice (don’t cut into core).
Carrots should look like little flowers. Parboil
turnip carrots in stock until barely tender. Remove
from stock plunge pieces into cold water; drain. Cut
onions, asparagus baby corn into 1 1/2″ pieces.
Mince together fresh ginger root Tientsin preserved
vegetable. In small pot or beaker on medium heat,
render pieces of chicken fat.

STIR FRYING: Add peanut oil to hot wok. When it begins
to smoke, briskly fry crab meat or shrimp for 1
minute. Add asparagus, baby corn, mushrooms water
chestnuts, stir-frying until they are hot. Add ginger
mixture, then onions. Stir-fry another 30 seconds. Add
1/ 2 stock, salt sugar; bring to boil. Add turnips
carrots. Cover reduce heat; simmer for 5 minutes.
Uncover, push ingredients out of liquid, dribble in
cornstarch paste to thicken slightly. Stir liquid to
prevent lumping while it thickens to a thick soup.
Recombine, then mix in chicken oil. Remove to serving
platter.

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Title: Diabetic Meat-Filled Dumplings
Categories: Diabetic, Appetizers, Main dish
Yield: 8 servings

4 c All-purpose flour 2 c Fresh chopped spinach OR
1 1/2 c Water 1 c Frozen spinach thawed
1/2 lb Ground round 1 ts Grated fresh ginger
2 ts Low-sodium soy sauce 1/4 c Finely minced water
chestnut
1 ts Sherry 2 x Green onions chopped

Mix flour and water. Add more water a teaspoon at a time until
dough cleans bowl. Turn it out on a floured board; knead smooth.
Wrap in plastic wrap, and set aside for 20 minutes.
Brown and drain ground beef of all fat. Wash and dry fresh
spinach, or dry frozen spinach. Combine with ground beef and
remaining ingredients. Mix well.
Form dough into a long roll 1 inch in diameter. Cut or break into
1 inch sections. With your hands or a large glass, flatten each
piece into a circle 3 inches in diameter. Place 1 TABLESPOON of
filling in the center of each circle. With a finger dipped in water,
dampen the edge of the circle. Fold the dough over the filling and
press to seal. Brush a nonstick frying pan with 1/2 teaspoon oil.
Place the dumplings in the pan and brown them on each side.
Add enough broth or water to come up to a third of the height of the
dumplingsl Cover pan tightly, and steam until water is all gone –
about 15 to 20 minutes. Serve the dumplings hot or cold with sherry
or vinegar for dipping.

FROM: HOLD the Fat, Sugar Salt by Goldie Silverman and
Jacqueline Williams copyright 1984

MMMMM

1 cup plaster of paris (do not pack)
almost 1/2 cup cool water
Liquid tempera paint in various colors
(your kid’s teacher may “donate” the paint in exchange for a few
sticks of chalk)
Margarine tubs or other disposable mixing containers
Disposable molds
(we used toilet paper rolls with tape covering one end to make a
“cup”)

This stuff won’t work on chalkboards, it’s too hard, but it works great
on sidewalks and lasts MUCH longer than store bought stuff. I made it
for christmas presents this year for kids, and it worked great!
Warning: this is a fun and messy project!

Pour plaster into a container. Using a disposable stick, stir in most
of the water. Add 2 or 3 tablespoons of liquid tempera, mixing well,
especially at the bottom. Add a little more water so the mixture
thickens, stir well, and pour into the molds. Remove the molds after
the chalk is completely dry.

Source: Amy Dacyczn’s Tightwad Gazette II

MUSTARD, QUICK AND EASY DILL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Dijon Mustard
1 tb Fresh chopd. Dill
3 tb Olive oil

Combine one 8 – oz. jar Dijon mustard with 1
tablespoon fresh chopped dill or 1 teaspoon dried dill
weed and 3 tablespoons of olive oil.

Serve with pate or fish; or use as a sandwich spread.
Also good added to a salad dressing.

NOTE: Homemade mustards must be stored in the
refrigerator. SOURCE: Gifts from The Kitchen SHARED
BY:Jim Bodle 8/92

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Sauerkraut And Bean Soup

Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
Serving Size : 6 Preparation Time :0:00
Categories : For Jill Sheryl D
Reg 5 August 98

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Dried Pink Beans — Rinsed
2 Tbsp Freshly Rendered Lard, Bacon Fat — Or
Oil
1/2 Lb Boneless Pork Butt — Diced
3 Cloves Garlic — Chopped
1 Medium Yellow Onion — Chopped
2 Qts Beef Stock
2 Tsp Hungarian Paprika
3 Cups Sauerkraut — Rinsed And Drained
Salt And Freshly Ground Pepper — To Taste
Garnish
1/2 Cup sour cr

Place the beans in a 6 quart soup pot and add 3 cups of cold water.
Cover and bring to a boil. turn off the heat and let sit for 1 hour. In
a frying pan, add the lard, grease or oil and brown the pork. Add the
garlic and onion; saute until the onion is tender. Drain the beans and
return to the pot. Add the pork mixture, beef stock and paprika to the
beans. Cover and simmer for 1 hour or until the beans are tender. Using
a slotted spoon, remove about 3/4 of the beans to a food processor
blender. Add about 1-1/2 cups of the stock left in the bean pot and
puree the beans. Return to the pot, adding the sauerkraut. Cover and
simmer for 1 hour or until the kraut is very tender. add the salt and
pepper, being generous with the pepper. Serve in bowls with a dollop of
sour cream.

This sounds very strange but is actually quite good.

REG5 shared by Sheryl Donner, Iowa City

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Zucchini Frittata

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Vegetables
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Salad oil
1 Small onion — finely chopped
1 Clove garlic — minced/pressed
1 Large Swiss Chard — chopped
1 Med- sized zucchini chopped
Eggs
1/8 Teaspoon Pepper
1/4 Teaspoon Dry basil
1/4 Teaspoon Oregano leaves
1 Cup —
3 oz. grated Parmesan cheese

Heat oil in a wide frying pan over medium heat. Add onion, garlic,chard, and
zucchini; cook, stirring ocasionally, until vegetables are soft (about 5
minutes). Remove from heat and let cool slightly. Beat eggs lightly with
pepper, basil, and oregano. Stir in cheese and vegetables. Pour into a
greased 9-inch pie pan. Bake in a 350 degree oven for 25 to 30 minutes or
until puffed and brown. Serve hot or at room temperature.

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Nutr. Assoc. : 1034 1016 87 1091 541 1672 0 620 999 0 0