CREAM OF VIDALIA ONION SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Soups

Amount Measure Ingredient — Preparation Method
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6 tb Margarine
4 tb Flour
4 c Milk
2 c Chicken stock
1 c Chopped onions
1/2 ts Salt
1/4 ts Pepper
1/4 c Finely cut green onions
4 tb Cream

Melt 2 tb of margarine in top of double boiler. Add
flour and mix well. Add milk and chicken stock. Beat
with wire whip to blend together and keep smooth.
Saute onions in 4 tb of margarine, 3 minutes. Add to
soup mixture and cook 15 minutes. Add salt, pepper,
green onions and cream. Stir to blend and serve.

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Chicken and Barley Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Soups Stews
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups chicken broth
1 cup water
1 cup chopped onion
1 cup sliced carrots
1/2 cup sliced celery
1 1/2 oz uncooked barley
1/2 tsp. crushed dried thyme leaves
1/4 teaspoon turmeric — optional
12 oz cubed cooked chicken
1 tbsp parsley

Method:
In large saucepan, combine all ingredients except chicken and parsley.
Bring to a boil. Reduce heat; simmer 30 to 40 minutes or until barley
is
tender. Add chicken and parsley. Cook until thoroughly heated.

Serves 4 (1-1/2 -cup servings)

Diabetic Choices:
1 Fruit/Vegetable Choice, 3 Protein Choices, 1/2 Bread Choice 1/2 Fat
Choice

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NOTES : Serves 4 (1 1/2-cup servings)

I found this recipe a few years back and converted it to Weight
Watchers then I converted to Canadian Diabetic Choices, it might
not be perfect, but close, Dennis and I have this recipe 5 or 6
times a year.

Cheesy Enchiladas

Recipe By : Kraft Creative Kitchens
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces fat free cream cheese — softened
8 ounces fat free cheddar cheese — shredded
1/4 cup green onions — sliced
6 flour tortillas — 6 inch
8 ounces salsa

Mix cream cheese, cheddar cheese onions until well blended.

Spoon 1/3 cup cheese mixture onto center of each tortilla roll
up. Place, seam side down, in a 12 x 8 baking dish. Pour salsa
over tortillas cover.

Bake at 350F for 25-30 minutes or until thoroughly heated. Top
with fresh cilantro, if desired.

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Per enchilada: 210 cal, 2.5 g fat 10 mg chol. (this is from Kraft/ I
haven’t had
time to input the fat free ingredients into Mastercook yet).

PEACH AND RAISIN RISOTTO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pudding Rice
Rissotto

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Frozen peaches in syrup
Thawed (10 oz each)
4 tb Unsalted butter or
Margarine
1/2 c Currants
1 c Arborio rice
2 tb Dark rum
2 tb Granulated sugar
1/2 c Heavy cream
Brown sugar

Drain the peaches, reserving the syrup. Cut peaches
into 1/2-inch pieces. In a medium saucepan, combine
the syrup with enough water to measure 4 cups. Bring
to a simmer and maintain at a simmer over moderately
low heat. In a large nonreactive saucepan or
flameproof casserole, melt 2 tablespoons of the butter
over moderate heat. Add currants and cook for 2
minutes. Add rice and stir for 1-2 minutes, until well
coated with the butter and slightly translucent. Add
rum and cook until it evaporates. Add 1/2 cup of the
simmering syrup and cook, stirring constantly, until
the rice has absorbed most of the liquid. Adjust the
heat if necessary to maintain a simmer. Gradually
adding syrup, 1/2 cup at a time, cook, stirring
constantly, until the rice is Add granulated sugar,
the reserved peaches and the heavy cream. Continue to
cook, stirring and adding syrup as necessary, 1/4 cup
at a time, until the rice is tender but still firm and
is bound with a creamy sauce, 3-6 minutes longer. Stir
in the remaining 2 tablespoons butter and serve
immediately. Pass a bowl of brown sugar separately.
Source: Best of Food and Wine, Italian Collection.

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Title: Blitz Kuchen
Categories: Bread Osg1966
Servings: 1

2 tb Butter
1 c Sugar
2 ea Egg yolks; creamed
1/2 c Milk
1 c Flour; all purpose
1 ts Baking powder
1 ts Flavoring
1/4 ts Salt
2 ea Egg whites; beaten

Combine ingredients adding beaten egg whites last. Place in greased,
shallow pan. Dot with butter. Sprinkle with sugar, cinnamon and
chopped nuts. Bake in moderate oven, 350 F. until done. If baked too
fast, nuts will sink to bottom.

Source: Hazel Hodge, Medina Grange, Medina County, OH
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Onion Marmalade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lbs. sweet onions
1 Tbsp. olive oil
1 Tbsp. sugar
1 Tsp. salt
Freshly ground black pepper
3 Tbsp. red wine vinegar or sherry vinegar

1. Peel and dice onions. In heavy saucepan, heat oil and add
onions, sugar and salt and black pepper to taste.
2. Cover and cook over low heat, stirring from time to time, about 30 minutes.
3. Add wine to vinegar. Cook over low heat, still covered, another
30 to 45 minutes, or until mixture is consistency of marmalade.

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Clam and Olive Dip

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can Black olives — drained
Salt
1 can Chopped or minced clams
Powdered garlic — drained
1 pint Sour cream

Open can of olives. Eat a handful, just to make sure. Eat a few more.
As long as you leave at least half the can, you’ve got enough. Chop
them up.
Add the chopped olives to the rest of the ingredients, stir, and chill
for 2 hours before serving.

Quantities on the spices are left to you.

Btw, if you have never tried cream cheese and chopped olive sandwiches,
let me recommend them. Soften a package of cream cheese, add small can
chopped olives and a teaspoon or so of lemon juice. Stir well and
spread. Gutsy eaters add turkey.

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Title: Hamburger Spinach Casserole
Categories: Beef, Casseroles, Vegetables, Meats
Yield: 4 Servings

10 oz Chopped spinach; frozen
8 oz Cream cheese (light or regular)
1/2 c Sour cream
3 tb Milk
3 tb Onion; minced
4 oz Wide noodles
1 lb Ground beef
15 oz Tomato sauce
2 ts Sugar
Garlic powder to taste
Salt and pepper to taste
Cheddar cheese; shredded *

* enough shredded cheese to cover top of casserole

Cook and drain spinach. Mix cream cheese, sour cream,
milk and onion in separate bowl and let set to soften.
Cook noodles in boiling water for 10 minutes. Drain.
Brown beef and drain well. Add tomato sauce, sugar,
garlic powder, salt, pepper and noodles. Heat through.
In 2 quart casserole, place a layer of the meat-noodle
mixture (use 1/2). Top with 1/2 of the cream cheese
mixture. Top with all of spinach and finish with
remainder of meat-noodles. Cover and bake at 350 for
40 minutes. Remove from oven and top with remaining
cream cheese mixture. Cover completely with cheddar.
Return to oven UNcovered until cheese melts completely
(about 5-10 min.) Serves 4.

MMMMM

FRESH FRUITY MINT CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Well-packed cup washed
-fresh mint leaves
4 tb Lemon juice
2 Fresh hot green chilies
1 Medium-sized tart apple,
-peeled, cored and diced
-just before blending
1 Orange, peeled, seeded and
-cubed
1 t Salt

As a substitute for the chilies, use 1/2 green pepper
plus 1/2 ts cayenne pepper.

Combine all ingredients in the container of an
electric blender. Blend at high speed until you have a
smooth paste.

Could fine dining experience be considered fulfilled
without a relish or an exotic chutney enhancing the
flavors? This fresh mint, apple and orange chutney can
be served with almost any meal and enjoyed with every
bite of the main dish.

6 servings

Posted 02-22-93 by JAY STEVENS on Vegetarian Cuisine

Nutritional Information per serving: xx calories, xx
gm protein, xx gm carbohydrate, xx gm fat, xx%
calories from fat, x mg chol, xx mg sodium, x g
dietary fiber

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node
004/005 Converted by MMCONV vers. 1.40 ~–

Lines read: 1468 Lines written: 343

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Title: English Toffee
Categories: Desserts Candies Londontowne
Servings: 1

2 c Sugar 1 c Butter
2 T Vinegar 1/4 c Safeway gourmet
golden syrup
1/4 c Water

Combine all ingredients in large saucepan. Bring to a boil, stirring until
all dissolved, then boil without stirring until the mixture is dark
golden. Test by spooning a few drops into a cup of cold water. The toffee
is done when it hardens at once into a crisp ball. Take off heat and pour
into a flat oiled pan to make a layer about 1/2 inch thick. When toffee is
tepid, score into squares, and when cool break with a hammer and store in
an airtight container. Makes about 1.5 pounds.

Mrs. Thomas H. Morton

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