RISOTTO PRIMAVERA

Recipe By : McCALL’S MAGAZINE — APRIL 1997
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups to 6 cups chicken broth
3 tablespoons unsalted butter
1 tablespoon olive oil
1 cup finely chopped onion
3 cloves garlic, chopped
1 1/4 cups Arborio rice
1/2 cup dry white wine
1 1/2 teaspoons grated lemon zest
1 pound pencil-thin asparagus, trimmed, cut — diagonally
into
–1 1/2 inch lengths
1 1/2 cups diced red bell pepper
1 1/2 cups diced yellow summer squash
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped parsley
1/2 cup freshly grated Parmesan cheese

In medium saucepan, heat broth to a simmer; keep hot over very low heat.
In large heavy skillet, combine 2 tablespoons of the butter, the oil,
onion and garlic; cook over medium heat, stirring, 5 minutes or until
crisp-tender. Add rice; cook stirring, 3 minutes. Add wine and zest;
cook stirring, wine absorbed. Raise heat to medium-high. Stir in 1/2
cup hot broth; cook, stirring, until most of the liquid evaporates (spoon
leaves track on bottom of pan, yet liquid surronds each grain). Cook,
stirring, 10 minutes more, adding broth, 1/2 cup at a time, as liquid
evaporates. Stir in asparagus, bell pepper, squash and black pepper;
cook 12 to 15 minutes more; adding hot broth, 1/2 cup at a time, until
rice is firm yet tender, a creamy sauce forms and vegetables are tender.
Remove from heat; stir in remaining butter, the parsley and cheese.
Serve immediately. Makes 8 servings.

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Title: Lentil Pheasant Soup
Categories: Soups/stews
Yield: 1 servings

2 tb Olive oil
2 tb Unsalted butter
3 Carrots cut into 1/2-in
-Dice
3 Celery stalks cup into
-1/2-in dice
1 md Parsnip, peeled cut into
-1/4-in dice
3 cl Garlic, minced and peeled
4 c Defatted canned or fresh
-Made chicken broth
3 c Drained crushed canned
-Plum tomatos
1 c Dried lentils rinsed well
2 lb Pheasant/chicken/guinea hen
-Quartered with backbone
6 tb Italian parsley
1 tb Chopped fresh rosemary OR
1 ts Dried rosemary
1/4 ts Ground allspice
Fresh ground black pepper
Salt to taste optional
3/4 c Dry sherry

Heat oil and butter in s soup pot. Add carrots, onions, celery,
parsnip and garlic. Cook, covered, over medium heat for 15 minutes to
wilt vegetables. Stir once. Add broth, tomatos, lentils, pheasant
legs and backbone. Simmer, partially covered, for 15 minutes. Add
pheasant breasts and simmer another 15 minutes. Remove legs and
breasts; reserve. Leave backbone in. Add 4 Tb parsley, rosemary,
allspice, pepper and salt. Stir and simmer, covered, another 20
minutes. While soup simmers, remove skin from pheasant and shred
meat. Remove cover from soup, add shredded pheasant, shhery and
remaining parsley. Serve immediately.

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Title: Frankly Fake Fudge
Categories: Diabetic, Candies, Low-fat/cal
Yield: 8 servings

1 c 2% milk 1 c Water
3/4 c Unsweetened cocoa powder 1/2 c Sweetener equiv. to sugar**
5 tb Unflavored gelatin (5 pkg) 1 ts Artificial brandy extract

Preparation 10 min, standing time 4 hours.

In small saucepan, combine milk and cocoa. Whisk until there are no
lumps of cocoa. Cook over medium heat, stirring for about 5 min or
until thickened. (This cooks out the raw cocoa taste.)

In another small saucepan, sprinkle gelatin over water; let stand for
5 min to soften.

Heat over low heat, stirring, until gelatin dissolves. Stir into
cocoa mixture.

Stir in sweetener (artificial sweetener like SugarTwin equivalent to
1/2 cup sugar) and brandy extract. Remove from heat.

Pour into 8 inch square baking dish. Let stand at room temperature 4
hours or until firm.

To remove from pan, cut around edges with a sharp knife. Place dish
in shallow pan of hot water for about 30 seconds just to slightly
soften bottom. Loosen one corner, then quickly flip gel out onto
clean cutting surface.

With sharp knife, cut evenly in 10 one way and 10 the other way.
Place in container, cover and refrigerate. Will keep up to 1 week in
refrigerator. Makes 100 squares.

3 squares, 1 ++ extra, 2 g carbohydrate, 2 g protein, 13 calories

14 squares (about 1/8 recipe) 1 milk choice, 59 calories 7 g
carbohydrate, 7 g protein, 2 g fat

Source: Choice Desserts by Kay Spicer 1986 Shared but not tested by
Elizabeth Rodier Sept 93

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COSSACK CHICKEN MUSHROOMS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ukrainian Ethnic
Poultry Maindish
East-euro

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Chicken boneless skinless
5 tb Butter
1 ea Garlic clove minced
1 ea Onion lg.
1/2 ts Nutmeg ground fine
1/2 c Swiss cheese grated
1/2 c Feta cheese crumbled
3 tb Sour cream or plain yogurt
1/2 lb Mushrooms, fresh, washed
-coarsely chopped

Cook the onion mushrooms together in 4 T of the
butter. Mince the onion/mushroom mixture and the
chicken together. Add the garlic the
chicken-mushroom mixture and cook for 5 minutes adding
salt pepper to taste. Remove from heat and stirin
the yogurt and nutmeg. Preheat the oven to 400 degrees
F. Pour the chicken mixture into a baking dish and
sprinkle with grated cheese. Bake for 15 minutes.

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VEGETABLE SOUP (MCDOUGALL)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Low-fat
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Water
2 lg Potato — cut in chunks
1/4 c Tamari soy sauce, low sodium
1 t Basil
1 t Thyme
2 Carrots — sliced
2 Onion — sliced
2 Zucchini — chopped meduim
3 Tomato — chopped
2 Garlic cloves — crushed
1/2 ts Onion powder
1 c String beans — cut in 1″ piec
1 t Oregano
1/2 ts Cumin
1/2 ts Dill weed
1 tb Parsley

Recipe by: McDougall Place 10 cups water in a large
pot. Add chopped vegetables. Bring to boil. Add
seasonings. Simmer over medium-low heat about 45
minutes. Variations: use 2 cups tomato juice in place
of 2 cups water. About 15 minutes before end of
cooking time, add cooked grains or spaghetti noodles
to pot, such as: cooked brown rice, 1 cup; barley, 1
cup; or 1 cup broken whole wheat spaghetti.

HELPFUL HINTS: Other vegetables also may be used in
addition to or in place of the ones listed above. Try
1/2 cup fresh or frozen peas; 1/2 cup fresh or frozen
corn; 1 green pepper, chopped; sliced leeks; sliced
mushrooms; or some chopped spinach added for the last
5 minutes of cooking time. From the collection of Sue
Smith, S.Smith34, Uploaded June 16, 1994

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Title: MUSTARD PORK CHOP IN FOIL
Categories: Meats, Diabetic
Yield: 1 servings

Stephen Ceideburg
1/4 ts Vegetable or olive oil
1 Thick slice onion
5 oz Boneless pork chop
1 ts Prepared mustard
Salt and pepper to taste
Sprig of rosemary or
1/4 ts Dried rosemary, optional

Hands on time: 5 minutes. Baking time: 20 to 30
minutes.

Preheat oven to 350 degrees.

Tear heavy-duty foil to make a 12-inch square; smear
foil with oil. Place onion slice on half of foil. Trim
fat from chop, spread both sides with mustard, place
on onion, sprinkle with salt and pepper, top with
rosemary if desired. Close foil to form triangle, roll
edges and crimp firmly to seal, turning sealed edges
upward. (A surprising amount of juices are generated
during cooking.) Place in baking pan (lest those
juices leak) and bake 20 to 30 minutes, depending on
thickness of chop, or until chop is no longer pink in
center.

Transfer packet to dinner plate, open and turn chop
with onion and juices onto plate. Serve, if desired,
with potato or sweet potato baked in same oven.

Per serving: 219 calories (41 percent from protein, 5
percent from carbohydrate, 54 percent from fat), 22
grams protein, 3 grams carbohydrate, 13 grams fat, 74
milligrams cholesterol, 325 milligrams sodium.

Exchanges: 1/2 vegetable, 3 1/2 meat.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideburg

—–

Title: Fun Fruity Complexion Masks
Categories: Household, Hints/info
Yield: 1 Servings

MMMMM———————CHEAPER AND BETTER————————–

MMMMM——————-PEACH TIGHTENING MASK————————
1 Peach, ripe, peeled, pitted
1 Egg white

MMMMM——————STRAWBERRY DRAWING MASK———————–
1/2 c Strawberries, very ripe
1/4 c Cornstarch

MMMMM—————–APPLE MASK FOR NORMAL SKIN———————-
1 Apple, cored, quartered
2 tb Honey
1/2 ts Sage

MMMMM—————-CUCUMBER MASK FOR OILY SKIN———————
1/2 Cucumber
1 Egg white
1 tb Lemon juice
1 ts Mint

MMMMM——————–BLEMISHED SKIN MASK————————-
1 Tomato, ripe, chpd
1 ts Lemon juice
1 tb Instant style oatmeal or old
-fashioned rolled oats

MMMMM———————–FOLLOW UP WITH—————————-
FACIAL RINSING LOTIONS or
FRESH FACIAL CREAM

** After using a mask, it’s a good idea to follow up with either
FACIAL RINSING LOTIONS or FRESH FACIAL CREAM. 1. Peach Tightening
Mask: Whip peach and egg white together in a blender until smooth.
Gently pat mixture all over your face, relax 30 mins, then rinse off
with cool water. 2. Strawberry Drawing Mask: Mix strawberries and
cornstarch together to make a paste and apply to face, avoiding the
delicate area around your eyes. Leave on for 30 mins and rinse off
with cool water. 3. Apple Mask for Normal Skin: Srop apple into food
processor and chp. Add honey and sage and refrigerate 10 mins. Pat
mixture onto your face with a light tapping motion, tapping until
honey feels tacky. Leave on for 30 mins, rinse. 4. Cucumber Mask for
Oily Skin: Puree all and refrigerate 10 mins. Apply mixture to your
face and leave on 15 mins. Rinse with hot, then cool water. 5.
Blemished Skin Mask: Blend all until just combined. Apply to skin,
making sure the mixture is thick enough to stay on blemished areas:
cheeks, forehead, or chin. Add a bit more oatmeal to thicken the
mask, if necessary. Leave on 10 mins, then scrub off with a clean
washcloth dipped in warm water.

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Title: Chicken Macaroni Stew
Categories: Main dish, Poultry
Yield: 2 servings

1/2 cn Tomatoes (16-ounce can)
-(about 1 cup)
1 c Frozen mixed vegetables
1/3 c Elbow macaroni, uncooked
1/4 c Onion, chopped
1/4 ts Oregano leaves
1/4 ts Salt
1/8 ts Garlic powder
1 ds Pepper
1 Bay leaf
1 c Chicken stock
-(from Stewed Chicken)
3/4 c Chicken, cooked, diced
-(from Stewed Chicken)

2 servings of about 1-1/4 cups each 286 calories per serving

1. Break up large pieces of tomatoes. Place all
ingredients except chicken into saucepan.

2. Bring to a boil. Reduce heat and boil gently,
uncovered, until macaroni is tender–about 15 minutes.
Stir several times to prevent macaroni from sticking.

3. Add chicken. Heat to serving temperature.

4. Remove bay leaf.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Title: Fried Eels with Creamed Potatoes
Categories: Danish, Seafood, Ceideburg 2
Yield: 1 servings

Eels
Eggs
Salt
Bread crumbs
Flour
Butter

(Stegt Aal med stuvede Kartofler)

Skin and clean the eels carefully, cut into 3-inch pieces, sprinkle
with salt and leave for an hour. Rinse and dry thoroughly, dip in
beaten egg, roll in bread crumbs and fry in plenty of butter. Serve
with the browned butter and creamed potatoes.

CREAMED POTAYOES: Melt a tablespoonful of butter, add 1 1/2
tablespoons flour and a little milk. Stir over a low flame until
thickened; season with salt and a little sugar. Cut boiled potatoes
in small pieces and add to this sauce. Serve garnished with chopped
parsley and butter.

When Danish anglers meet to have fried eel, they try to eat so many
that the backbones form a ring around each plate.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

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Skaker Gingerade

Recipe By : The Best of Shaker Cooking p. 410
Serving Size : 8 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces ginger root — or 3 oz powdered gin
4 whole lemons
2 qt water — boiling
simple syrup — to taste

If using ginger root, cut into small pieces. Cut the lemon rinds into paper
thin strips and add to ginger root or powdered ginger. Pour boiling water
over this mixture and let steep for 5 minutes. Strain and when perfectly
cold, add two cups lemon juice amd simple syrup to taste. Dilute with very
cold water and chips of ice. In hot weather, sprigs of mint inserted in the
glasses add interest to this beverage.

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