Title: Tomato Cheese Soup
Categories: Soups/stews, Beef
Yield: 12 servings

28 oz 2 undrained and chopped 2 tb Butter
2 ea Stalks of celery diced 2 ea Cloves of garlic, minced
1/2 ea Sweet red pepper diced 2 tb Butter
1/2 lb Mushrooms, chopped 1 ea Large cooking onion diced
2 tb Flour 1 ts White sugar
8 c Beef stock 1/2 ts Basil
1/2 ts Rosemary 1/2 ts Thyme
3 oz Cream cheese 1 ea Salt and pepper to taste
1 ea Parsley for garnish

Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add
the celery, garlic and red pepper and cover and bake in a 325 degree oven
for 25 minutes. Saute the mushrooms and onion in the second batch of butter
in a large stock pot for about 8 minutes. While stirring, slowly add the
flour and sugar, blending until mixture is very smooth. Add the stock,
basil, rosemary and thyme, stirring until soup comes to a boil. Add the
contents of the baked tomato pan from the oven and bring to a boil. Cover
and simmer the soup for about 30 minutes. Meanwhile, in a food processor,
blend the cream cheese, salt and pepper until smooth. Slowly stir the cream
cheese into the soup. Garnish with chopped parsley. Yield: 12 hearty
portions.

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Bread Machine Bagels

Recipe By : The Bread Box Recipe Book
Serving Size : 5 Preparation Time :0:00
Categories : Baking Breads
Bread Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water — + 2 tbsp
1 teaspoon lemon juice
3/4 teaspoon salt
1 1/2 tablespoons sugar
2 1/2 cups bread flour
1 3/4 teaspoons active dry yeast
Glaze:
1 whole egg — beaten

Place ingredients in bread machine, use dough setting, when setting completed
remove dough from pan (if not using a bread machine, knead dough for ~5
minutes and let rise in warm place).

Place dough on lightly floured surface. Punch and knead for 5-10 minutes until
smooth. Cut into 5 equal pieces. Fromeach piece form a ball and make a hole in
each using your thumbs. Stretch until smooth and hole is about 1 inch. Place
bagels on greased baking sheet and let rise covered for 10 minutes. Heat oven
to 400F, boil 6 cupos of water in a large saucepan or skilltet. Cook bagels 2
at the time for 3 minutes turining once. Place bagels on greased sheet. Brush
with beaten egg and sprinkle with favorite toppings. Bake at 400F for 20-25
minutes until deep golden brown. Cool on a wire rack.

– – – – – – – – – – – – – – – – – –

Per serving: 279 Calories; 2g Fat (7% calories from fat); 10g Protein; 54g
Carbohydrate; 36mg Cholesterol; 334mg Sodium

Title: PETER’S CAULIFLOWER GRATIN
Categories: Vegetables
Yield: 6 servings

1 Head cauliflower
1 lg Egg
1/4 c Whipping cream (or more)
1 tb Butter
-for greasing gratin dish
7 tb Butter; broken into dots
1/2 c Grated cheese
-(Parmesan or Gruyere)
Salt to taste
1/4 ts Pepper
1/4 ts Nutmeg

PREHEAT OVEN TO 400F. In a large pot of boiling,
salted water blanch the cauliflower, until
crisp-tender, about 5 minutes. Drain, refresh in ice
cold water and drain again. Chop coarsely. Whip
together the egg and cream and season with salt,
pepper and nutmeg. Put the chopped cauliflower in the
buttered gratin dish and pour the cream mixture over
it. Sprinkle with grated cheese and dot with butter.
Bake for 20 minutes until hot and crusty.

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Title: Gelatin Wiggles (Wilton)
Categories: Desserts, Halloween, Holidays, Kids
Yield: 1 servings

12 oz Dry gelatin mix
-two large packages
2 1/2 c Boiling water
Wilton cookie cutters
Wilton candy molds

Mix 12oz. gelatin with 2 1/2 cups boiling water. Pour into 9″ by 13″
pan. Place in fridge and chill until firm. Loosen from pan by dipping
pan in warm water for about 15 seconds (don’t unmold). Push cutters
into gelatin and lift out wiggles with a spatula. TO USE WITH CANDY
MOLDS: Spray molds with vegetable pan spray. Prepare gelatin same as
above and pour into candy molds. Place in fridge and chill until
firm. Lift from molds.

MMMMM

Title: Vegetable Pilaf
Categories: Diabetic, Rice, Vegetables, Vegetarian
Yield: 6 servings

1 c Long-grain rice; 1/2 c Mushrooms; sliced
1 tb Betty’s butter; 2 tb White wine;
1 Shallot; minced 1 1/2 c Chicken/Vegetable stock;
2 Green onions; chopped Salt or pepper to taste
1 Carrot, sliced 2 tb Toasted sesame seeds;
1/2 c Snow peas; sliced

Soak rice 2 hours to shorten cooking time. Rinse and drain. In a
medium-size non-stick saucepan, heat butter and saute shallot until
softened. Add vegetables and saute about 3 minutes. Add rice to
vegetables; stirring to coat. Cook about 2 minutes. Stir in wine
broth; bring to a boil. Reduce heat, cover and simmer about 25
minutes, until rice is tender and liquid is absorbed. Remove from
heat and fluff with a fork. Season with salt and pepper. Garnish
with seasame seeds. NOTE: Try this recipe with other vegetables such
as peas, bell peppers, zucchini, raddichio, radishes, green beans,
asparagus, etc.

Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT
EXCHANGE + ( This recipe didn’t list the vegetable exchange.)
CAL: 182; CHO: 2mg; CAR: 31g; PRO: 4g; SOD: 127mg; FAT: 4g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Title: Spinach And Potato Soup
Categories: Vegetables Soups Meats Mexican
Servings: 6

2 ea Bacon; Slices, Cut Up
1/2 c Onion; Chopped, 1 Medium
2 c Chicken Broth
2 c Potatoes; Diced
1/4 c Carrot; Finely Chopped
1/4 c Celery; Finely Chopped
1/4 c White Wine; Dry
1 1/2 t Thyme Leaves;Fresh,Snipped *
1 1/2 t Sage Leaves;Fresh,Snipped **
1/2 t Pepper
2 lb Spinach; Fresh, Chopped
2 c Milk
1/2 c Parsley; Snipped
1/4 lb Chorizo Sausage Links; ***

* Or you can use 1/2 t Dried Thyme Leaves, crumbled.
** Or you can use 1/2 t Dried Sage Leaves, crumbled.
*** Chorizo sausage links should be cooked and sliced.
————————————————————————–

Cook and stir bacon in 3-quart saucepan until crisp. Remove bacon with
slotted spoon and drain; reserve fat in saucepan. Cook and stir onion in
fat until tender. Stir in broth, potatoes, carrot, celery, wine, salt,
thyme, sage and pepper. Heat until boiling; reduce heat. Cover and
simmer for 30 minutes. Stir in half of the spinach and cook for 2
minutes. Stir in remaining spinach; cover and cook until spinach is just
wilted, about 2 minutes. Stir in milk, parsley and bacon; heat just until
hot. Serve with sausage.

—————————————————————————–

Title: STEAMED PORK DUMPLINGS (SHIU MAI)
Categories: Chinese, Pork
Yield: 1 servings

1 pk Round dumpling skins *
1/2 lb Prawns
12 Chinese mushrooms, small or
– use canned but squeeze dry
1/2 lb Ground pork
2 Green onion, finely chopped
1 sm Egg

————————-SEASONING————————-
1/2 ts Salt
1 ts Sugar
1 tb Sesame oi
2 ts Thin soy sauce
1 ts Oyster sauce
1 tb Cornstarch

Shell, devein, wash, and drain prawns. Dice into bits.

Boil mushrooms in water for 10 minutes, rinse, squeeze
dry, cut off and discard stems; then chop into very
small pieces.

Combine the pork, mushrooms, prawns, and onion. Put
mixture on chopping board and chop 10 to 15 strokes
with cleaver. (Use a sharp knife if you don’t have a
cleaver.) Texture, when you’re finished, should be
slightly finer than hamburger.

Add “seasoning” and the egg to the pork mixture. Mix
well.

To make dumpling, place 1 Tb filling in the center of
a dumpling skin. Then bring all sides of the skin up
to cover the meat as much as possible, without
closing. The top of the dumpling is left open.

Cook dumplings by steaming for 30 minutes. Use as
many as you need, with the rest, cool, wrap, freeze.
Reheat after thawing by steaming 10 minutes.

Serve with soy sauce, hot sauce, or mustard.

* Dumpling skins are similar to won ton skins, except
that they are round and slightly thinner. You may
substitute won ton skins by merely cutting off the
corners to round off the skin.

SOURCE: Chopstick, Cleaver and Wok.

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Curried Parsnip Soup (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
——– ———— ——————————–
1 1/2 pounds slender parsnips
3 tablespoons sweet butter — or
oil
2 teaspoons finely minced fresh ginger (up to 3 tsp)
1 tablespoon mild curry powder
4 stalks celery — cut in 1/2″ slices
4 cups vegetable stock or bouillon — or
chicken stock or bouillon
1/2 cup old-fashioned rolled oats
salt — to taste
1/2 cup heavy cream — optional

serves 4-6

Peel, trim and cut the parsnips into 1/2-inch slices. Cut large tops into 2-3
chunks. (Your should have about 4 cups of chopped parsnips.)
Heat the butter in the pressure cooker. Add the ginger and curry powder, stirr
ing constantly for 5 seconds. Add the celery, and stir to coat with the butter
. Add the parsnips, stock, oats, and salt to taste, if desired. Lock the lid
in place and over high heat bring to high pressure. Adjust heat to maintain hi
gh pressure, and cook for 6 minutes. Let the pressure drop naturally or use a
quick-release method. (follow manufacturer’s instructions) Remove the lid, til
ting it away from you to allow any excess steam to escape.
Puree all or part of the soup in a blender or food processor. Reheat, stirring
in cream if desired. Adjust seasonings and serve.

Note: Rolled oats add a creamy richness to the soup; if you wish it richer sti
ll, stir in a bit of heavy cream just before serving.

Note: For an informal meal, puree half of the soup, leaving some parsnip chunk
s intact for texture.

Creamed Variation: the soup becomes more elegant if you puree the whole batch.

– – – – – – – – – – – – – – – – – –

Fried Oysters

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Fish
Seafood Appetizers

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

1 c Milk

24 Oysters,freshly shucked

Salt

Pepper

Cornmeal

Cracker crumbs

Vegetable shortening

1. Pour milk over oysters; soak 10 minutes.

2. Roll oysters in seasoned cornmeal or cracker crumbs.

3. Heat shortening; fry oysters quickly in very hot shortening until

brown.

4. Drain well on paper towels before serving.

– – – – – – – – – – – – – – – – – –

Title: ZUCCHINI MANDARIN ADA FHMN87A
Categories: Vegetables, Diabetic, Fruits
Yield: 4 servings

1 lb Zucchini
8 oz Canned mandarine oranges
1/4 ts Nutmeg
1/4 c Slivered almonds, toasted

Cut the zucchini into slices. Steam until tender.
Add the orange slices and the nutmeg. Sprinkle with
the almonds just before serving. From the ADA Holiday
Cookbook by Dr. Betty Wedman 1 serving = 1/2 fruit
exchange + 1/2 fat exchange = 60 Cal, 8 CHO, 2 PRO, 3
Fat, 1 Na, 239 K, 0 Cholest

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