Corn Chowder

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :1:00
Categories : Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
3 tablespoons chopped onion
2 large potatoes — peeled and diced
1 pint water
2 cups corn kernels — fresh if possible
1 pint cream
salt
black pepper

Melt butter in soup kettle and saute onion until limp. Add potatoes
and water to kettle, season with salt and pepper, and bring to a boil.
Simmer over medium heat until potatoes are tender, about 30-40 minutes. Add
corn and cream. Heat, stirring frequently, for ten minutes.

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CORNBREAD-SAUSAGE STUFFING WITH APPLES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 tb Butter
2 1/2 c Onion — yellow
3 Apples — cored
1 lb Sausage — bulk breakfast
3 c Cornbread — homemade
3 c Bread, whole-wheat
3 c Bread, French
2 ts Thyme, dried
1 t Sage, dried
-salt and pepper
1/2 c Parsley,Italian — chopped
1 1/2 c Pecan halves

Prepare ingredients: Core apples and cut into chunks.
Do not peel. Jonathan and Winesap are good choices.
Breads should be coarsely crumbled. 1. Melt half the
butter in a skillet. Add chopped yellow onions and
cook over medium heat, partially covered, until tender
and lightly colored, about 25 minutes. Transfer onions
and butter to a large mixing bowl. 2. Melt remaining
butter in same skillet. Add apple chunks and cook over
high heat until lightly colored but not mushy.
Transfer apples and butter to the mixing bowl.
3. Crumble the sausage into the skillet and cook over
medium heat, stirring, until lightly browned. With a
slotted spoon, transfer sausage to the mixing bowl and
reserve the rendered fat. 4. Add remaining ingredients
to the ingredients in the mixing bowl and combine
gently. Cool completely before stuffing the bird;
refrigerate if not used promptly.
5. if you do not wish to actually stuff the bird
(goose or duck, for example, can make the stuffing
greasy), spoon it into a casserole. Cover casserole
and set into a large pan. Pour got water around the
casserole to come halfway up the sides. Bake for 30 to
45 minutes at 325øF., basting occasionally with the
cooking juices from the bird or with the reserved
sausage fat if necessary.
Enough stuffing for a 20-pound turkey, to make 12 to
14 portions.

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Brazil’s Fettuchinni Alfredo (Traditional)

Recipe By : Stephen Brazil
Serving Size : 1 Preparation Time :15:00
Categories : Boletes Italian
Italian/Tuscan Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Unsalted butter — 1 cube
1 pint Heavy Cream — ok to use 1/2 1/2
1 clove Garlic — crushed
Sea salt — to taste
Fresh Ground White Pepper — to taste
Fresh Ground Nutmeg — to taste
8 oz Quality Parmesan Cheese
1 lb Fresh Fettucinni Noodles — cooked

Melt the butter slowly in a heavy pan, add garlic and saute for a few
minutes, do not brown garlic. Remove garlic and discard. Slowly incorporate
cream or light cream into butter with a wisk. Season with salt, pepper and
nutmeg.
Add cooked pasta and 3 tablespoons of cooking liquid to butter and cream
mixture and toss so the pasta is coated.
Remove from heat and add Parmesan by the hand full, you don’t have to use
all of the cheese.

Variations:
I like to use reconstituted porcini or shitake mushrooms added just before
the pasta. Too Good!

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Suggested Wine: Full Bodied Red like a Chianti or Burgundy
Serving Ideas : Serve with a loaf of bread and Ceasar Salad

NOTES : I always have Parmesan on hand, just eye-ball the amount used in the
dish. Too much is too much!

Fudgy Pecan Pie

Recipe By : Ann Miner
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pie crust — unbaked
4 ounces sweet cooking chocolate
OR 2 oz. unsweetened chocolate — *
1/4 cup margarine or butter
14 ounces sweetened condensed milk
1/2 cup hot water
2 eggs — well beaten
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 1/4 cups pecan halves — or pieces
t oven to 35 degrees. In medium saucepan, over low hea
with margari e. Stir in sweetened condensed milk, hot
well.

Remove from heat; stir in remaining ingredients. Pour into prepared pie
crust.
Bake 40 to 45 minutes or until center is set. Cool slightly. Serve
warm or chilled. Garnish with whipped cream or ice cream, if desired.
Refrigerate leftovers.

* you can also use the premelted chocolate called choco bake instead of
unsweetened squares.

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Le Montrachet Lobster Bisque

Recipe By : David Ventimiglia
Serving Size : 6 Preparation Time :0:00
Categories : Fish And Seafood Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
3 pounds lobster tails — chopped, lg. chunks
4 each carrot — sliced
4 each onion — diced
4 stalks celery — sliced
2 cups dry white wine
1/4 cup brandy
3 quarts water
4 cloves garlic — minced
3 tablespoons tomato paste
1 teaspoon paprika
1 pinch cayenne
1/2 teaspoon thyme — dried crushed leaves
1/2 teaspoon tarragon — leaves, dried
3 each dried bay leaves
2 teaspoons cracked black pepper
1/4 cup butter
1/4 cup flour
3 cups whipping cream — heated
salt and white pepper — to taste
1/4 cup dry sherry

Heat olive oil in 6-qt. saucepan until it begins to smoke. Add lobster
pieces. Stir until lobster turns red. Separate shells from meat and
return shells to pot. Chop meat into bite-sized pieces and set
aside.Add carrots, onions and celery to shells and stir until onion is
tender. Add wine and simmer until reduced by half. Add brandy. Bring
to simmer and carefully ignite, keeping face and clothing away from
flames. When flames die down, add water, garlic, tomato paste,
pariika, cayenne thyme, tarragon, bay leaves and black pepper. Stir
well. Bring to boil, reduce heat and simmer 35 minutes, stirring
occasionally. Strain through cheese cloth into clean 2-quart saucepan.

Soften butter in small bowl and knead in flour. Bring lobster stock to
boil. Add flour-butter mixture and stir with whisk until flour-butter
mixture dissolves a nd soup is uniformly thick in texture, about 5
minutes. Add hot cream. Season wi th salt and white pepper. Simmer 1
minute. Add sherry and stir. Remove from heat .

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Per serving: 884 Calories; 59g Fat (65% calories from fat); 48g Protein; 22g
Carbohydrate; 399mg Cholesterol; 1223mg Sodium

UKRAINIAN BEAN SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soup Ethnic
Sidedish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb White beans, dried
1 1/2 lb Sauerkraut
3/4 lb Salt pork
4 ea Potatoes, cubed
1/2 c Vegetable oil
1 1/2 tb Flour
1 ea Onion, lg. chopped coarsely
1 t Salt
1 t Black pepper
4 ea Bay leaves
3 ea Garlic cloves, minced
2 tb Peppercorns
1/2 c Yogurt, plain
1 ea Carrot, lg. chopped

Soak the beans overnight. Cook the meat, potatoes,
beans and sauerkraut separately. Bone the meat when it
is done and cut into 1/2″ cubes. Dice the potatoes.
Crush the beans. Make a roux with the oil, flour
onion. Put meat vegetables into a pot, add the
roux, and the bay leaves. Cover with the stock cook
10 minutes more. Before serving, add the yogurt.

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Title: CHICKEN CAESAR SALAD
Categories: Salads, Poultry
Yield: 4 servings

MMMMM————————–CHICKEN——————————-
2 Chicken breasts, whole,
– boneless, skinned, halved
2 tb Butter
1/2 ts Garlic, fresh, finely
– chopped
1/4 ts Salt
1/4 ts Pepper, coarsely ground

MMMMM————————–DRESSING——————————-
2 tb Parmesan cheese, freshly
– grated
1/4 ts Pepper, coarsely ground
2 tb Vegetable oil
1 tb Vinegar, cider
1 tb Lemon juice
2 tb Sour cream, light or dairy
1 tb Dijon mustard

MMMMM—————————SALAD——————————–
4 c Romaine lettuce, torn
1 md Tomato, ripe, sliced
Garlic melba rounds

Time: 30 minutes Cut each halved chicken breast lengthwise into
thirds. In a 10 inch skillet melt butter until sizzling. Add chicken,
garlic, salt and 1/4 teaspoon pepper. Cook over medium heat, turning
once, until chicken is browned and fork tender ( 7 to 10 minutes ).
Meanwhile, in a small bowl stir together all dressing ingredients. In
a large bowl place lettuce. Pour dressing over lettuce; toss to coat.
On a platter or individual salad plates place lettuce. Place tomato
slices and chicken on lettuce. Arrange garlic rounds on salad. Yield:
4 servings.

NUTRITION INFORMATION ( 1 Serving ): Calories – 330 Protein – 31g
Carbohydrate – 11g Fat – 18g Cholesterol – 92mg Sodium – 448mg

Source: Land O Lakes Summer Favorites Shared by: David Knight

MMMMM

BUTTER NUT TWISTS

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Active dry yeast
1/4 c Warm water (110ø to 115øF)
1 c Butter
4 c All-purpose flour
2 Eggs, beaten
3/4 c Sour milk*
1/3 c Sugar
1/2 ts Salt
—–FILLING—–
1 lb Ground walnuts
2 c Flaked coconut
3/4 c Sugar
3 tb Butter, melted

Dissolve yeast inwater, set aside. In a large bowl, cut butter into flour
until coarse crumbs form. Add yeast mixture, eggs, milk, sugar and slt;
mix lightly. Divide dough into thirds. Cover and refrigerate overnight.
Take out one piece at a time from refrigerator; roll out on a sugared board
to a 12×9-inch rectangle. Combine all filling ingredients. Sprinkle 1/3 cup
filling on half of the 12-inch edge of dough. Fold over lengthwise and
seal, forming a 12×4 1/2-inch rectangle. Pat out to press filling into
dough. Sprinkle another 1/3 cup of filling on half of the 12-inch edge of
dough. Fold over lengthwise, forming a 12×2-inch rectangle. Pat down to
12×4-inches. Slice 1/2-inch pieces down the 12-inch side of the dough.
Repeat with remaining two portions of dough. Twist each slice and roll in
remaining filling. Place on greased baking sheets. Bake at 350øF for 15-18
minutes or until golden brown. Serve warm or cool. (*To sour milk, place 2
tablespoons white vinegar in a measuring cup. Add enough milk to equal 3/4
cup.)

Joyce Hallisey Mt. Gilead, North Carolina , Dec/Jan/94

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WINTER VEGETABLE STOCK

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or olive oil
1 Onion
– diced into 1/2-in squares
1 c Leek greens — roughly chopped
2 md Carrots — peeled and diced
4 Outer stalks of celery — plus
Celery leaves — diced
1 c Cubed winter squash
-ÿÿSquash Seeds Skins
1 c Chard stems
– cut into 1-in lengths
1 md Potato — diced, -ÿÿ
1 c -Thick Potato Parings
1/2 Celery root — scrubbed, diced
1/4 c Lentils — rinsed
6 Thyme sprigs — -ÿÿ
1/4 ts -Dried thyme
2 Bay leaves
2 Handfuls borage leaves
-ÿÿChard leaves, lettuce
– or nettles
3 Sage leaves
10 Parsley sprigs
– roughly chopped
4 Garlic cloves
– peeled and chopped
1 t Salt
2 ts Nutritional yeast (optional)
8 1/2 c Cold water

HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs,
garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over
medium-low heat for 15 to 20 minutes. Pour in the 8 cups of cold water and
bring to a boil; then simmer, partially covered, for 30 to 40 minutes. Pour
the stock through a sieve and press out as much of the liquid as possible.
Use it as is, or reduce it further for a richer flavor. Taste and season
with more salt, if needed. Makes 4 to 6 Cups

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Title: Bean Stew
Categories: Diabetic, Main dish, Vegetarian, Vegetables, Beans
Yield: 1 servings

1 tb Pinto beans;*
1 tb Northern beans;
1 tb Lentils;
1 c Beef broth;
1 tb Carrot;
1 tb Hominy;
1 tb Onion; slice
1/2 ts Green chilies; chopped
ds Garlic powder, oregano,
Salt to taste
Fresh ground pepper;

* Makes 1 1/2 cup of soup for ONE, again!!!!! No soup
for BERT!!! Boil beans and lentils in beef broth for
10 minutes, covered. Allow to stand 1 to 2 hours or
overnight. Place softened beans and remaining
ingredients in baking dish. Bake aat 350F for 45
minutes to 1 hour or until ingredients are tender.
Food Exchange per serving: 1 MEAT EXCHANGE + 1
STARCH/BREAD EXCHANGE CAL: 225

Souce: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and

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