GARDEN VEGETABLE SOUP WITH BEEF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Freeze-Dried Beef,
4 oz Textured Veg. Protien, Beef
Flavored — (TVP®)
4 oz Pasta Shells
1 oz Freeze-Dried Peas
1 oz Freeze-Dried Carrots
1 oz Freeze-Dried Corn
3/8 oz Freeze-Dried Green Beans
1 tb Instant Minced Onion
2 tb Dried Parsley
1/4 c Tomato Crystals
4 Beef Bouillon,
1/4 c Bouillon Granules
1 t Basil
1/8 ts Garlic Powder
2 Env Vegetable Beef Broth
Soup — making 20-24 oz
Each
3 oz Parmesan Cheese — grated
7 c Water — as needed
Or
Or

1. Package all ingredients together, except the cheese, which is bagged
separately. 2. To prepare, put ingredients, except cheese, in the pot.
Add 7 cups cold water and heat, covered, to boiling. Reduce head and
simmer 10-20 minutes, or until vegetable and meat are the correct
tenderness. 3. Add more water if soup is too thick. Add cheese on top of
each serving. Makes 8-9 cups. Recipe By : “Backpacker’s
Cookbook” by Margaret Cross and Jean Fiske

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: Zucchini and Lemon Salad
Categories: Salads, Mimi
Yield: 4 servings

EVA ESTES BXGT29B
3 tb Butter
1 tb Olive oil
3 md Zucchini; sliced thin (1 lb)
1 Red bell pepper; thin strips
1 sm Onion; halved, sliced thin
1 Garlic clove; minced
1 lg Tomato;peeled,seeded,cut
Into thin wedges
pn Oregano
1/4 c Parsley; chopped
1 sm Lemon;peeled, seeded and cut
Into paper thin slices
1 tb Red wine vinegar
Salt freshly grnd pepper

Melt 1 tbl of the butter in the oil in a large heavy skillet over
medium heat. Add the zucchini; cook, tossing constantly, until just
wilted, about 3 minutes. Transfer to a large bowl. Add 1 Tbl butter
to the skillet. Add the red pepper. Cook over medium-low heat until
almost tender, about 5 minutes. Add this to the zucchini. Add the
remaining 1 Tbl butter to the skillet. Add the onion; cook over
medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add
this to the zucchini mixture. Toss the tomato with the oregano in the
skillet over medium-high heat for 1 minute. Add this to the zucchini
mixture along with the parsley, sliced lemon, and vinegar. Let
stand, covered, 1 hour. Add salt and pepper to taste before serving.

MMMMM

Title: Sweet Finger Wontons
Categories: Desserts
Yield: 1 servings

1 1/2 c Flour
1 Beaten egg
1 pn Salt
Cold water
Filling 1:
1 c Shredded coconut
1/4 c Coconut syrup
1 ts Grated lemon rind
Filling 2:
1/2 c Chopped Macadamia nuts
1 tb Chopped candied ginger
1 tb Lemon juice
1 tb Dark brown sugar
Filling 3:
1/2 c Dried sliced bananas
1 tb Chopped candied ginger
1 tb Lemon juice
1 tb Honey

Combine flour, egg salt in bowl. Add enough water to make a stiff
dough. Turn out onto lightly floured board knead well for 10
minutes. Cover let rest for 10 minutes while filling is being
prepared. Mix fillings. Roll dough out paper thin or pass through
pasta machine. Cut 3″ squares. Place 1 Tbls. filling in center, roll
up tightly twirl ends like candy wrappers. Deep fry wontons, a few
at a time, at 375 for 5 minutes until golden. Sprinkle with
confectioners’ sugar. Wrappings:

MMMMM

Title: Hungarian Allspice Poppy Seed Wafers
Categories: Cookies
Yield: 1 servings

2 c Cake flour
2 ts Poppy seeds
2 ts Ground allspice
1/4 ts Salt
1 lg Orange
1 c Sugar
1 c (2 sticks) unsalted butter
— room temp.
2 lg Egg yolks
1 c Powdered sugar
2 ts (approx) cream or milk
Poppy seeds

Recipe by: blau@diphda.crd.ge.com (lauren h halverson)
Position rack in center of oven and preheat to 350 degrees. Grease heavy
large cookie sheet. Combine flour, poppy seeds, ground allspice and salt
in
a bowl. Using vegetable peeler, remove peel from orange in strips and
place
strips in processor. Add sugar and process until peel is finely minced,
about 2 minutes. Using electric mixer, beat butter and orange-sugar
mixture
in medium bowl until fluffy. Beat in egg yolks. Add dry ingredients and
beat at low speed until smooth soft dough forms.Transfer half of dough to
pastry bag fitted with large (no. 7) star tip.
Pipe dough onto prepared sheets in 1 inch mounds, spacing 2 inches apart.
Repeat with remaining dough. Bake until cookies are golden on top and
brown
on bottom, about 12 minutes. Let cookies stand on sheets 3 minutes.
Transfer to racks and cool completely.

For glaze: In small bowl, blend powdered sugar with enough cream or milk
to
form a smooth medium-thin glaze.

Spread glaze over cookies. Sprinkle with poppy seeds. Let stand until
glaze
sets, about 40 minutes. (Can be prepared ahead. Wrap airtight and let
stand
at room temp 1 week or freeze 1 month.)

(notes: The dough was stiff for a piped cookie, but I let the heat of my
hand soften it through the piping bag and it worked ok. Some of us prefer
these without the glaze)

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Title: FRESH ASPARAGUS-SHRIMP RICE
Categories: Fish, Seafood, Vegetables
Yield: 6 servings

1 c Rice,long-grain
1 lb Asparagus,fresh
2 tb Margarine
1 1/2 lb Shrimp,peeled deveined
2 Garlic cloves,finely chopped
1 tb Lemon juice
1/2 ts Salt
1/4 ts Pepper

1. Cook rice following package directions, salt optional. Reserve.
2. Clean and slice asparagus into 1 1/2″ pieces. Heat 1 tablespoon of
the margarine in large nonstick skillet. Add asparagus; stir-fry 3
minutes. Remove from skillet. Reserve.
3. Add remaining 1 tablespoon margarine to skillet. Add shrimp;
stir-fry over high heat 2 minutes. Stir in garlic; stir-fry 1 minute
more. Stir in lemon juice, salt and pepper.
4. Stir asparagus and rice into skillet. Heat to serving temperature.
Garnish with lemon wedges, if you wish.
(Joanie Winters, Ocean Springs MS)

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LOW CALORIE IRISH TRIFLE CUPS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Skim or 1% milk
1 pk 3.4 oz instant French
-vanilla pudding mix
1 1/2 c Cubed frozen fat free
-golden pound cake
4 ts Sherry or fruit juice
1 c Fresh raspberries
8 tb Light cool whip

1. In a small bowl, combine milk and pudding; beat
until well blended. Let stand 5 minutes.

2. Meanwhile, divide cake cubes evenly among 4 8 oz
dessert cups.

3. Divide half of raspberries evenly among dessert
cups. Spoon pudding over raspberries. Top with
remaining berries.

4. Spoon 2 Tablespoons cool whip over each trifle cup.
Refrigerate.

Source: Pillsbury Fast and Healthy Magazine,
March/April 1993

Each serving contains: 3 breads, 2 1/2 fruits, 1/2 fat

Per serving: 400 calories

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PRIMAVERA CONTADINA – DALLA CASA BUITONI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 T Olive oil
1 1/4 c Diced onion (1 medium)
1 T Chopped garlic
1 c Sliced zucchini (1 small)
1 c Sliced yellow squash (1 med)
1 c Green or yellow bell pepper
-strips
1 3/4 c CONTADINA Recipe Ready Diced
-Tomatoes, drained (juice
-reserved — 14.5 oz)
2/3 c CONTADINA Italian Style
-Tomato Paste (6 oz)
3/4 c Warm water
1/2 t Salt (opt)
1/8 t Pepper
2 T Chopped fresh basil
-OR
1 t Dried basil, crushed
1 pk CONTADINA Refrigerated
-Linguine
Sliced ripe olives (opt)
Chopped fresh basil (opt)

In medium skillet, heat oil, saute onion and garlic for 1 minute. Add
zucchini, yellow squash and bell pepper; saute for 3-4 minutes. Stir
in reserved tomato juice, Italian paste, water, salt and pepper;
simmer for 5-8 minutes or until vegetables are tender. Stir in
tomatoes and basil; simmer for 1 minute. Prepare pasta according to
package directions. Serve sauce over pasta; garnish with olives and
basil. Makes 6 servings. Per Serving: Calories: 220; Fat: 5 grams,
Cholesterol: 50 milligrams, Sodium: 580 milligrams, Protein: 8 grams.

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Title: CHOCOLATE CHIP COOKIE DOUGH ICE CREAM
Categories: Ice cream, Chocolate
Yield: 24 servings

-Eileen Shaughnessy-XSPC52B
2 c Milk
1 3/4 c Sugar
1/2 ts Salt
2 c Half Half
1 tb Vanilla Extract
4 c Whipping Cream
Pillsbury Chocolate Chip
Cookie Dough (large size)
Or use homemade cookie dough

Take the chocolate cookie dough out of fridge and leave out till
needed. Scald milk until bubbles form around edge. Remove from heat.
Add sugar and salt. Stir until dissolved. Stir in half and half,
vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze
as directed by your ice cream machine’s instructions. Once ice cream
has been through the entire ice cream machine process and is now a
chilled soft ice cream, add the chocolate chip cookie dough. Just
break up the dough as best you can with your hands and drop it in
small clusters into the soft ice cream. Try to mix it around to
ensure that the cookie dough is evenly distributed throughout the ice
cream. Put the ice cream in the freezer for several hours until
hardened. Origin: We pretty much took our vanilla ice cream recipe
and added the chocolate chip cookie dough. You can easily use the
Pillsbury cookie dough, but it’s cheaper and better to use homemade.
Our Mrs. Field’s Chocolate Chip Cookie Dough recipe makes this
especially yummy! —–

MMMMM

HIGHLAND SAUSAGE ROLL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Main Dish
Appetizers Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Venison (trimmed weight)
6 oz Belly of pork (trimmed wt.)
2 oz Pitted prunes
1 sm Onion
Remains of a pot of tea
3 tb Port
Allspice, thyme or Worcester
1 lb Ready-made puff pastry
Beaten egg to glaze

Mince the meats fairly finely, chop the onion very
finely and mix together. Season with a good grinding
of pepper – but no salt – and some allspice, thyme or
a few shakes of Worcester sauce. Pour on the port and
mix well, then cover and leave for several hours or
overnight to allow the flavours to blend. Cover the
prunes with cold tea and leave to soak for several
hours.

Season the sausagemeat with salt and roll it into a
long, fat sausage shape. Roll the pastry out to a
rectangle and lay the “sausage” down the length of it.
Lay the whole drained prunes on top of the meat. Damp
one long edge with beaten egg, roll up carefully and
seal. Alternatively you may like to enclose the
sausage in a decorative pastry plait. In this case,
roll the pastry out to a square, lay the “sausage”
down the centre and place the whole drained prunes on
top. Cut the pastry diagonally into 1/2-inch strips on
either side of the meat. Damp the end of each pastry
strip with beaten egg then fold the strips alternately
from each side, over the meat to create a plait
effect. Seal the pastry ends.

Slide the pastry parcel on to a damp baking sheet and
glaze the top. If you have made a sausage roll,
decorate it with pastry leaves and make one or two
steam slits in the top of the pastry. Bake at 425 F
(220 C) gas mark 4 for a further 25 minutes or so.

Source: Philippa Davenport in “Country Living”
(British), November 1988.

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Five Spice Pasta

Recipe By : The Pasta Machine Cookbook, Donna Rathmell German, pg 81
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Pasta Machine
Low Fat Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Extruder: — (hand:)
1 1/3 C Semolina Flour — (1 C)
1 Tsp 5 Spice Powder Blend — (1 t)
1 Egg Beaters® 99% Egg Substitute — or equiv to 1, (1)
1 Tbsp Vegetable Oil — optional, (0)
1 Tbsp Water — to 2 T, (1 – 2 T)

Add in the order of your machine and push extrude for the extruder
machines.

Original recipe calls for 1 egg.

I do not use the oil in any of my pasta recipes.

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NOTES : Cal 243
Fat 4 g
CFF 15%