Title: SOUTHWESTERN ALASKA COD CHOWDER
Categories: Soups, Seafood, Diabetic, Ceideburg
Yield: 4 servings

Stephen Ceideburg
3 sl Bacon, cut into 1/4″ pieces
3/4 c Chopped onion
1 Clove garlic, minced
3/4 ts Ground cumin
1/4 ts Dried red pepper flakes
2 tb All-purpose flour
29 oz Low-sodium chicken broth
14 1/2 oz Whole peeled tomatoes
1/2 c White wine
1/2 Green bell pepper *
1/2 sm Sweet potato **
1/2 lb Whitefish fillets ***
3/4 c Frozen corn kernels
1 1/2 ts Lime juice
Pepper to taste
Chopped fresh cilantro

* seeded and chopped ** peeled and cut into 1/2-inch
cubes *** cod or pollock, cut into 2-inch chunks

Saute bacon in a large saucepan over medium-high heat
until crisp. Stir in onions, garlic, cumin and pepper
flakes. Saute 5 minutes, or until onions are soft.
Remove from heat and stir in flour. Cook 1 minute,
stirring constantly, then gradually whisk in chicken
broth.

Stir in tomatoes, wine, bell pepper and sweet potato.
Bring to a boil, reduce heat and simmer 10 minutes, or
until sweet potatoes are soft. Add whitefish and corn;
simmer 2 to 3 minutes, or until whitefish flakes with
a fork. Season with lime juice and pepper. Spoon into
soup bowls and garnish with cilantro.

Per serving: 201 calories (32 percent from protein, 50
percent from carbohydrate, 18 percent from fat), 17
grams protein, 21 grams carbohydrate, 4 grams fat, 25
milligrams cholesterol, 917 milligrams sodium.

Exchanges: 1 1/2 vegetable, 1 bread, 2 meat, 1/2 fat.

From the Oregonian’s FOODday, 1/5/93.

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Garden Vegetable Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c cabbage — shredded
1 c carrots — thinly sliced
1 c zucchini — chopped
1 c green beans
1 c fresh corn kernels
1/2 c green pepper — chopped
1/2 c onion — chopped
3 tbsps margarine
3 c milk
1/4 c flour
1 tbsp bouilion
1 tomato — chopped
1 tbsp fresh basil — minced
1 tsp salt

Combine all veggies and margarine in 2 qt micro-safe casserole dish. Cover and
microwave on high 9-10 min or until veggies are tender, stirring once. Stir in
milk, flour, bouilion, tomato, basil, and salt. Microwave high, uncovered,
9-10 min or until mixture boils and thickens, stirring twice.

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Rhubarb Frozen Yogurt

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Stewed rhubarb
1/2 Cup Plain low fat yogurt
3 Tablespoons Granulated sugar
2 Tablespoons Orange juice

In food processor puree stewed rhubarb until smooth. Blend in yogurt, sugar
and orange juice. Freeze in icecream maker or cover and freeze in shallow
metal pan for 3 to 4 hrs or until almost firm. Break up mixture and process
in food processor in batches if necessary until smooth. Freeze in airtight
container for 1 hour or until firm.

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PASTA CHIMAYO-CAFE PIERRE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Mexican
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Ancho chilies — diced *
1 c Water — boiling
1 tb Rice vinegar
2 sm Garlic cloves
1/2 ts Dried oregano — crumbled
1/4 ts Salt
3 tb Butter
1/2 lb Medium shrimp — peel, devein
1/4 c Tequila
1 1/2 c Heavy cream
1/2 lb Penne pasta
1/4 c Fresh cilantro — minced

*Stem, seed and slightly crumble dried ancho chilies.
*******************************************************
****************** Place chilies in medium bowl. Add 1 cup boiling
water and let stand 30 minutes. Drain. Transfer chilies to blender.
Add vinegar, garlic, oregano and salt. Blend until smooth. (Chili
paste can be prepared 1 day ahead. Transfer to bowl. Cover tightly
and refrigerate.) Melt butter in heavy large skillet over medium
heat. Add shrimp and saute until just pink, about 3 minutes. Remove
skillet from heat. Add tequila. Ignite with match. Return to heat and
cook until flames subside. Transfer shrimp to bowl using slotted
spoon. Cover with foil to keep warm. Increase heat to high./ Boil
tequila until reduced to 1 Tbsp. Add cream to skillet and boil until
reduced to sauce consistency, about 5 minutes. Add 2 Tbsp. chili
paste and stir until smooth. Season with salt and pepper. Return
shrimp to sauce. Meanwhile, cook pasta in large pot of boiling salted
water until just tender but still firm to bite, stirring
occasionally. Drain. Transfer to large bowl. Pour sauce over pasta,
tossing to coat. Divide among plates. Sprinkle with cilantro and
serve.

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Title: APPLE-SCALLOP RAMEKINS
Categories: Casseroles, Fish, Seafood
Yield: 4 servings

4 tb Butter or margarine
1/2 c Onion,minced
1 lb Bay scallops
2 Apples,Granny Smith,med-size
1 cn Mushrooms,sliced,drained (3oz
1 ts Lemon juice
1 ts Parsley,minced
1/2 ts Basil,dried
1/2 ts Salt
2 tb Flour
1 c Milk
2 tb Bread crumbs,plain,dry

1. Melt 1 tablespoon butter in large skillet.
2. Add onion; saute until tender.
3. Add scallops, apples, mushrooms, lemon juice,
parsley, basil and salt; cook over medium heat, 5
minutes, stirring occasionally.
4. Meanwhile, melt 2 tablespoons butter in a small
saucepan; blend in flour.
5. Remove from heat; stir in milk.
6. Return to medium heat; cook, stirring constantly,
until thickened.
7. Add sauce to scallop mixture in skillet; mix well.
8. Spoon into 4 buttered ramekins.
9. Combine remaining butter with bread crumbs;
sprinkle over scallops.
10. Place under broiler; broil 3 to 4 minutes, or
until crumbs are golden.

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Title: NEIMAN-MARCUS COOKIE
Categories: Cookies, Desserts
Yield: 112 servings

2 c Butter
1 t Salt
2 c Sugar
2 t Baking powder
2 c Brown sugar
2 t Soda (Baking soda?)
4 ea Eggs
24 oz Chocolate chips
2 t Vanilla
1 ea 8oz. Hershey bar, grated
4 c Flour
3 c Chopped nuts
5 c Blended oatmeal*

Cream butter and both sugars. Add eggs and vanilla. Mix together with
flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey
bar and nuts. Roll into balls and place two inches apart on a cookie
sheet. Bake for 10 minutes at 375. Makes 112 cookies. (Recipe may be
halved).
* Measure oatmeal and blend in a blender to a fine powder.

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Title: Crafts for Kids, Again
Categories: Kids
Servings: 4

1/2 c Cornstarch
3 c Cold Water, divided

From: Teresa Marco, COOKING echo

RAINBOW FINGER PAINTS

Food Coloring (red, yellow, green, blue)

In a large bowl, place cornstarch and blend in 1 cup water. Add remaining
water. Microwave on high 8-9 minutes or until thickened, stirring every 2
minutes. Pour 1/2 cup thickened mixture into each of six small bowls. Add
desired food coloring. Cool.

PLAY DOUGH

2 C Flour 1/2 C Salt 2 TBSP Cream of Tartar 2 C Water 2 TBSP Cooking Oil
Food coloring as desired Oil of cloves, wintergreen

In a large saucepan, add flour, salt, cream of tartar, water and oil. Cook
over a low heat until of dough consistency. Let cool, then add food
coloring and flavorings.

Makes 4 cups

MMMMM

Title: Date Tapioca
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 4 servings

1 Egg, separated 1/8 ts Salt
2 c Skim milk 12 Dates, quartered
3 tb Tapioca 3/4 ts Vanilla

Beat egg yolk. Mix in saucepan with milk, tapioca and salt. LeZ
YOnd 5 min.

Beat egg white until stiff. Set aside. (My note: my mixer will
beat a large egg white but not a medium one.)

Bring tapioca mixture to a boil over medium heat. Add dates and cook,
stirring constantly 6 to 8 minutes or until thick. Remove from heat,
add vanilla. Gently fold tapioca mixture into egg white.

Cool at room temperature, stirring occasionally. Refrigerate until
chilled.

1/2 cup serving – 155 calories, 2 Starch/Bread exchange 6.2 gm
protein, 1.7 gm fat, 30.1 gm carbohydrate, 145.8 mg sodium, 384.8 mg
potassium, 2.2 gm fiber, 70 mg cholesterol.

Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but
not tested by Elizabeth Rodier, Nov 93

MMMMM

Title: HOLIDAY BAVARIAN PIE
Categories: Pies
Yield: 6 servings

1 Backed 9 inch Pie Shell
1 pk Unflavored Gelatine
1/4 c Sugar
1/8 ts Salt
3 Egg yolks
1 1/4 c Milk
2 tb Rum
3 Egg whites
1/4 c Sugar
1/2 c Heavy Cream,whipped
1 ts Nutmeg
1/2 c Heavy Cream,whipped
Shaved Chocolate

Day before or early in the day: In small bowl, combine gelatine, 1/4 cup
sugar, salt. In double boiler top, beat eggyolks. Stir in milk, then
gelatime mixture. Cook over hot, not boiling water, stirring untill custard
coats spoon. Stir in rum. Refridgerate, stirring occasionally, until
mixture mounds when dropped from spoon. Beat until just smooth. In medium
bowl, beat egg whites untill fairly stiff; gradually add 1/4 cup sugar,
beating until stiff. Fold in custard and 1/2 cup heavy cream. Turn into pie
shell; sprinkle with nutmeg. Refridgerate until set. Just before serving:
Top pie with 1/2 cup heavy cream, sprinkle with shaved chocolate, or
drizzle grenadine syrup over cream. Out of Good Housekeeping Cookbook,
typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

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Nopales Guisados (Sauteed Cactus)

Recipe By : Martha Mendoza
Serving Size : 4 Preparation Time :0:00
Categories : Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound cactus leaves, dethorned — cut in 1/4″ strips
1 small onion — cut into thin strips
1/4 cup cilantro — chopped
1 dried red New Mexico chile or similar — seeded
and soaked in
— hot water until soft
salt — to taste
vegetable oil for frying

Cook nopales in boiling salted water until their color changes to dark
green and they are soft. When they are done, rinse well to remove the
sliminess (similar to okra). In a skillet, fry the onions with a
little oil until they are transparent. Add the nopales and salt to
taste and saute to blend the flavors. While they are sauteeing, put
the chile and a little of the soaking water in the blender and puree.
Add this puree to the nopales and stir to blend. Stir in cilantro just
before serving. Serve on a platter with Tortas de Camaron on top.

Formatted by Kim Mendoza yqym81a@prodigy.com

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Serving Ideas : As a base for Tortas de Camaron