Split Pea Soup

Recipe By : Healthy Homestyle Cooking
Serving Size : 4 Preparation Time :2:10
Categories : Low Fat Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups chicken broth — defatted
1 cup dried split peas — sorted and rinsed
1/2 cup carrots — chopped
1/2 cup onion — chopped
1/2 cup celery — chopped
2 oz turkey ham — finely chopped
1/4 teaspoon dried marjoram
1/8 teaspoon liquid smoke flavoring
1 bay leaf

In a large saucepan, combine the broth and peas. Bring to a boil,
then redu ce the heat. Cover and simmer for 1 hour, stirring
occasionally.

Add the carrots, onions, celery, turkey ham, marjoram, liquid
smoke and bay leaf. Return to a boil, then reduce the heat. Cover
and simmer for 30 minutes to blend the flavors. Remove and discard
the bay leaf before serving.

Makes 4 main-disk servings

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NOTES : Nutritrion Info per serving:

228 calories
2 g. fat
6% Calories from fat
4 mg. Cholesterol

Title: AMANA COLESLAW
Categories: Salads, Vegetables, Salli’s
Yield: 6 servings

3 1/2 c Shredded cabbage
3/4 c Shredded carrots
1/2 c Finely diced celery
1/4 c Finely diced white onion
1/2 c Mayonnaise
1/4 ts Lemon pepper
2 ts Prepared horseradish
2 tb Sugar
1 tb White vinegar
2 ts Celery seed

In a medium bowl, combine cabbage, carrots, celery and
onion. In small bowl, combine the mayonnaise, lemon
pepper, horse- radish, sugar, vinegar and celery seed.
Add to vegetable mixture. Mix well. Cover and
refrigerate at least 1 hour. Makes 6 (2/3 cup)
servings.

—–

Title: Steamed Buns
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

FIVE-SPICE CHICKEN BUNS
(Nn Heung Gai Bow)

MMMMM————————–FILLING——————————-
1 1/2 To 2 cups diced chicken
-breast.

MMMMM———————–MEAT MARINADE—————————-
1 ts Cornstarch
1/2 ts Light soy sauce
1/2 ts Dark soy sauce
1/2 ts Sherry
1/2 ts 5 spice powder
1/2 ts Bean sauce
1/4 c Almond slivers
1/4 c Chopped celery
1/4 c Chopped onion
1/2 c Bamboo shoots
1 Stalks green onions, chopped

MMMMM———————–SAUCE MIXTURE—————————-
2/3 c Chicken broth
1 tb Cornstarch
1 tb Oyster sauce
1 ts Sesame oil
1 ts Sugar
1/2 ts Salt

Mix chicken with meat marinade for 1/2 hour or longer. Stir fry in 1
tablespoon until almost done. Add vegetables and continue to stir
until chicken is done. Add sauce mixture, stir until thickened, mix
well and chill

Stuff buns and cook as above.

BAKED HAM BUNS (For Tuey Bow)

Yield: 2 dozen

DOUGH: 1 recipe basic bun dough

FILLING: 1 4-ounce can of slice mushrooms 2 cups finely diced ham 2
stalks finely diced celery 1/2 cup canned bamboo shoots, finely diced
2 stalks green onions SAUCE MIXTURE: 2 tablespoons cornstarch 2
tablespoons sherry 2 tablespoons light soy sauce 1 tablespoon vinegar
1 tablespoon sesame oil 1/4 cup chicken broth 1 teaspoon hoisin sauce
1 teaspoon oyster sauce

Stir fry filling ingredients together for 2 minutes, then add sauce
mixture. Stir until thickened. Chill well before wrapping.

CHINESE PORK SAUSAGE BUNS (Lop Cheung Bow)

DOUGH: 1/2 recipe of basic bun dough.

FILLING: 6 pairs of Chinese pork sausage, cut into halves. You should
have 24 3-inch sausages. [These are very good, sweet sausages. I
can’t think of anything to substitute for them. S.C.]

Divide dough into 24 balls. Roll each ball into 2-inch rounds.

Place sausage in middle and fold dough over, leaving ends open.
Place seam side down on square piece of was paper. Let rise in warm
place for 1 hour or so.

Steam for 10 minutes. Pork Sausage Buns can also be baked at 350F
for 20 to 25 minutes. Mix beaten egg whites with a little water and
sugar and brush buns (to keep crust soft). Brush with melted butter
when done.

From “Dim Sum” by Rhoda Yee, Taylor and Ng, San Francisco, 1977.
Distributed by Random House.

Posted by Stephen Ceideburg; January 31 1991.

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Nacho Popcorn

Recipe By : The Joslin Diabetes Gourmet Cookbook
Serving Size : 10 Preparation Time :0:15
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt popcorn — popped
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Worcestershire sauce
1/8 tsp Tabasco sauce — or to taste

Preheat oven at 400. Prepare baking sheet with cooking spray. Place popped
popcorn on a prepared baking sheet. Toss combination of seasonings for the
flavor. Bake for 10 minutes, tossing once.

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Homemade Slice Bake Chocolate Wafer Cookies

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 4 Preparation Time :0:00
Categories : Homemade Convenience Mixes Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter or margarine
2 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
5 cups unbleached flour
1 teaspoon baking soda
1 1/4 cups unsweetened cocoa powder

Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside.

In a bowl, cream butter or margarine with the sugar. Beat in vanilla extra
ct and eggs until light and fluffy. In a bowl, combine flour, baking soda
and cocoa. Stir flour mixture into egg and butter mixture; blend well.

Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll. W
rap rolls in waxed paper. Place the rolls in a rectangular freezer contain
er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap
well in a piece of heavy duty aluminum foil. Label with date and contents.
Store in freezer. Use within 6 months.

To prepare cookies: Slightly thaw one roll of chocolate wafer cookie dough
. Preheat oven to 350°. Cut the dough into 1/4″ thick slices. Arrang
e cut pieces on lightly greased cookie sheets, placing about 1/2″ apart. B
ake for about 8-10 minutes, or until cookies are set around the edges and s
lightly firm on top. Remove from oven and cool. Makes about 3 dozen cooki
es.

Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.

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Bowtie Pasta with Creamy Cilantro Pesto

Recipe By : (adapted for 2 from ) VegTimes
Serving Size : 2 Preparation Time :0:00
Categories : Main courses, vegetarian* Pasta*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound bowtie pasta
1/2 cup low-fat cottage cheese — *
1/4 cup plain lowfat yogurt
1/2 cup chopped cilantro
1/2 teaspoon salt
2 teaspoons olive oil
3 cloves garlic — minced
1/8 teaspoon red pepper flakes
3 tablespoons grated Parmesan cheese

* To make vegan, replace cottage cheese and yogurt with 1/2# firm tofu.

Cook pasta in boiling, salted water until al dente.
Meanwhile, combine cottage cheese, yogurt, cilantro, and salt in blender or
food processor. Process 30 seconds.

Heat oil in small skillet over medium heat; add garlic and cook until
aromatic, about 1 minute. Add red pepper flakes; remove from heat. Drain
pasta; toss with sauce and garlic in serving bowl. Sprinkle with Parmesan.

Variation: Saute slivered onion and sweet red and yellow bell pepper strips
along with garlic. Cook 3 minutes, or until crips-tender. Proceed with
recipe.

Per serving: 277 Cal; 12g Prog / 4g Fat / 4gg carb / 4mg Chol / 675mg Sod / 2g
Fiber

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Di Saronno Spritzer

Recipe By : Di Saronno
Serving Size : 1 Preparation Time :0:00
Categories : Drinks, Alcoholic Liqueur

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces Di Saronno Amaretto
4 ounces club soda
ice
1 each lime slice

Serve in a tall glass over ice. Garnish with lime slice.

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Nutr. Assoc. : 2044 0 0 0

OVERNIGHT LAYERED SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Shredded lettuce
2 c Shredded spinach
1/2 c Sliced radishes
2 c Cooked cubed chicken
1/2 c Celery cut diagonally
1 c Shredded chedder cheese
2/3 c Mayonnaise
1/2 t Worcestershore sauce
1/4 t Dry mustard
2 T Sliced green onions

In salad bowl, layer ingredients in following order; half lettuce,
half spinach, radishes, chicken, celery, remaining lettuce remaining
spinach and cheese. Combine mayonnaise, worcestershire sauce and dry
mustard. Spread evenly over top of salad. Cover and chill several
hours or overnight. Garnish with sliced green onions. Toss just
before serving.

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POTATO SOUP WITH ROAST GARLIC

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
700 g Potatoes (1 1/2 lb)
35 x Large cloves garlic (4 … 5
– heads !!)
3 tb Extra virgin olive oil
1 x Onion
2 x Carrots
1 1/2 l Water (2 1/2 pints)
1 t Sea salt
Black pepper

Peel the cloves of garlic and roast them in 1 tb of
the olive oil in a moderately hot oven, 190 oC/375 oF,
for 15 … 20 minutes, until they are just golden and
soft but not brown.

Peel and quarter the onion, peel and slice the
carrots, scrub (but do not peel) the potatoes and cut
them into 2.5 cm (1 in) thick cubes. Boil all the
together for about 15 minutes in the water with 1 ts
of sea salt until the carrots and potatoes are soft.

Add the roast garlic cloves and their residual oil to
the vegetables, cool slightly and liquidize. Season
with pepper and stir 2 tb of olive oil into the soup
before serving.

(From: Brigid Allen, The soup book, M Papermac, ISBN 0
333 58224 1)

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Title: Australian Prawns
Categories: Mia. herald, Seafood, Ethnic, Australia
Yield: 8 servings

1 Piece ginger (2"); peeled
-and coarsely chopped
1 lg Onion; coarsely chopped
1 Red bell pepper; coarsely
-chopped
4 Ripe tomatoes; coarsely
-chopped
4 c Fish stock
1 tb Fish sauce (Nam pla)
1/4 ts Cayenne
4 c Coconut milk
24 Prawn tails
3/4 c Cilantro; finely minced
1/2 c Parsley; finely minced

Place the ginger, onion, red pepper and tomato in the food processor
until smooth. Transfer to a heavy casserole and cook at high heat,
stirring, for 3-4 minutes, Add the fish stock, fish sauce and
cayenne, and stir to mix well. Bring to a boil, turn the heat down
and simmer for about 10 minutes. Add the coconut milk and prawns and
cook on hihg heat stirring, for about 3 minutes. Turn down to a
simmer and cook anothe 3 minutes. Stir in the cilantro and parsely
before serving. Taste and adjust seasonings by adding more fish sauce
and cayenne.

Nutritional info: 539 cal; 29g pro; 20g carb, 41g fat (65%)

Source: Kitchen Tropicale Miami Herald, 3/7/96 formatted by Lisa
Crawford, 6/22/96

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