CUCUMBER-CREAM SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium Cucumbers, peeled, seeded — and chopped (3 cups)
1 small Onion — chopped (1/4 cup)
3 tablespoons Butter or margarine
1/4 cup All-purpose flour
3 cups Chicken broth
1 cup Whipping cream

In 2-qt saucepan cook cucumbers and onion, covered, in butter or margarine
about
15 minutes or till tender.
Stir in flour. Add chicken broth and whipping cream; cook and stir till
thickened and bubbly. Pour half the mixture into blender container or food
processor.
Cover and blend till mixture is smooth. Set aside.
Repeat with remaining mixture. Cover and chill.
Garnish with additional cucumber slices, if desired.
Makes 10 to 12 servings.

Microwave Cooking Directions: Use ingredients as listed above. In a 2-quart
nonmetal bowl or casserole place cucumbers, onion, and butter or margarine.
Cover with waxed paper and cook in a countertop microwave oven on high power
about 7 minutes or till onion is tender. Stir in flour. Add chicken broth and
cream.
Cover and micro-cook 8 minutes or till thickened and bubbly, stirring every
two
minutes. Blend half the mixture in blender container or food processor till
smooth. Set aside; repeat with remaining. Cover and chill. Serve as directed
above.

Recipe From: Better Homes and Garden, Soups Stews Cook Book Copyright 1978
by
Meredith Corporation, Des Moines, Iowa

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Title: GEORGIA PEACH PIE
Categories: Pies, Desserts
Yield: 10 servings

————-c————–
1/4 ts Salt
————-f————–
1/2 c Sugar
2 tb Freshly squeezed lemon juice
2 tb Milk
2 c All-purpose flour
3/4 c Butter
8 Peaches,peeled,1″ slices
1/4 c All-purpose flour
1 ts Grated lemon peel

Prepare Crust: In large bowl,combine 2 cups flour and salt;using
pastry blender or two knives,cut in butter until mixture resembles
coarse crumbs.Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over
flour mixture;toss with fork to blend lightly but evenly.When mixture
forms ball,knead gently 2 or 3 times.Divide dough in half.On lightly
floured surface roll our half dough to 12″ circle;fit into 9″
pie plate;trim,leaving 1″ overhang.Roll out remaining half dough to
12″ circle;using sharp knife cut circle into ten strips,each about 1″
wide;set aside.Heat oven to 375 degrees. Prepare filling: In large
bowl,combine peaches,sugar,1/4 cup flour,lemon juice and grated
peel;toss well.Pour filling into prepared crust.Arrange reserved
strips of dough in lattice pattern over filling;trim strips to match
lower of crust overhang.Dampen overhang lightly with water;turn up
over ends of strips and seal.Flute edge decoratively.Brush lattice
strips and edge of crust with milk;bake 50 minutes until bubbling and
crust is golden brown.

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Title: STIR FRIED BEEF AND BROCCOLI IN OYSTER SAUCE
Categories: Main dish, Meats, Oriental
Yield: 4 servings

3/4 lb Flank steak
1 tb Soy sauce
1 tb Rice wine
2 tb Water
1 tb Cornstarch
1/8 c Vegetable oil
3 ea Cloves garlic, minced
1 ts Chopped fresh ginger root
6 ea Green onions, chopped
1/3 c Water
1 lb Broccoli cut into florets
1 x ———–sauce————
2 tb Oyster sauce
1 tb Soy sauce
1 tb Rice wine
1 tb Cornstarch

Cut meat across the grain into very thin slices.
Place in a bowl and combine with soy sauce, rice wine,
water and cornstarch. Allow to marinate at least 10
minutes. Meanwhile prepare remaining ingredients and
stir together sauce mixture. Heat oil in a wok or
large skillet. Add meat and cook, stirring
constantly, until meat is about 75 per cent cooked.
Remove and reserve. Scrape out pan if necessary and
return to heat. Add another 2 tablespoons oil if
needed and heat. Add garlic, ginger and green onions
and cook 30 to 60 seconds until fragrant. Stir in
cut-up broccoli and add water. Cover and cook 3
minutes. Re-add beef to pan and combine well. Add
sauce to mixture and bring to boil. Cook until
thickened and beef and broccoli are cooked through.
Serve with steamed rice.

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Title: Dilled Asparagus
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

2 lb Asparagus, fresh; cooked or 1/3 c Pickle, dill; chopped
-2 (15oz) cans asparagus 1 Garlic clove; crushed
1/2 c Oil, olive Lettuce
1/2 c Pickle, dill; liquid of

Place drained asparagus spears in a flat casserole dish with a cover.
Mix olive oil, pickle liquid, pickles, and garlic; pour over the
asparagus. cover and let marinate for at least 1 hour before serving;
drain. Serve on lettuce.

Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGES.
(Again it calls for 1/2 cup oil, but cut back on the fat to make it at
even less then 1 fat exchange.)

SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by
Nancy Coleman.

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Herbed Beef Stew

Recipe By : Marlene Severson, , Feb/Mar 93
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb stew meat — 1″ cubes
2 tbl oil
3 c water
1 lg onion — chopped
2 tsp pepper
1 tsp salt — optional
1 1/2 tsp garlic powder
1 tsp dried rosemary — crushed
1 tsp dried oregano
1 tsp dried basil
1 tsp marjoram
2 bay leaves
6 ounces tomato paste
2 c potatoes — cubed
2 c carrots — sliced
1 lg green pepper — chopped
10 oz frozen green beans
10 oz frozen peas
10 oz frozen corn
1/4 lb mushrooms — sliced
3 med tomatoes — chopped

Brown meat in oil in a Dutch oven. Add water, onion, seasonings, and
tomato paste. Cover and simmer for 1 1/2 hours or until meat is tender.
Stir in potatoes, carrots, and green pepper; simmer 30 minutes. Add
additional water if necessary. Stir in remaining ingredients; cover and
simmer 20 minutes.

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Title: S’mores
Categories: Camping
Yield: 1 Servings

Marshmallows
Hershey bars
Graham crackers
Green sticks or coat
Hangers

Get prepared by getting 1 large graham cracker and breaking it in
half. Cover 1/2 of the graham cracker with Hershey bar.

Put a marshmallow (or 2) on the stick and hold it over the fire until
roasted. Some people like them lightly golden, others like to catch
them on fire and then blow the fire out. If you do that, be careful.
You have to put the fire out quickly or your marshmallow will fall on
the ground. When the marshmallow’s roasted, place on top of the
Hershey bar, put the other graham cracker on top and bite down. Yum!

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Title: KIDS POPCORN BALLS
Categories: Kids, Snacks
Yield: 6 servings

1/2 c Molasses
1/2 c Corn syrup
1 1/2 Cubes butter (3/4 cup)
Salt
8 c Popped popcorn (measure
-after popping)

From: San Diego Tribune, Saturday Aug. 3

Cook 1/2 cup molasses with corn syrup until thermometer reaches hard
crack stage, about 270 degrees. Stir in butter and salt. Have the
popcorn in a bowl. Slowly stir in the mixture with a wooden spoon.
Coat all the popcorn. IMPORTANT! Butter your hands lightly and shape
the popcorn into balls. Make them the size you want. Set them on wax
paper and let them harden. Wrap the ones you don’t eat with wax paper.

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Title: Blueberry-Spice Jam
Categories: Jam/jelly, Canning, Preserving
Yield: 5 half-pints

2 1/2 pt Ripe blueberries
1 tb Lemon juice
1/2 ts Ground nutmeg or cinnamon
5 1/2 c Sugar
3/4 c Water
1 3/4 oz Powdered pectin

Yield: About 5 half-pints

Procedure: Wash and thoroughly crush blueberries, one layer at a time,
in a saucepan. Add lemon juice, spice, and water. Stir pectin and bring
to a full, rolling boil over high heat, stirring frequently. Add the
sugar and return to a full rolling boil. Boil hard for 1 minute,
stirring constantly. Remove from heat, quickly skim off foam, and fill
sterile jars, leaving 1/4-inch headspace. For more information on how to
sterilize jars see “Jars and Lids”.

Adjust lids and process as recommended in Table 1.

Table 1. Recommended process time for Blueberry-Spice Jam in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Date: Tue, 03 Aug 93 11:55:00 PDT
From: Jan Gordon

Pasta With Red Pepper and Lentil Sauce

From Dr. Dean Ornish’s Program for Reversing Heart Disease

1/2 cup dried lentils
4 cups water
2 bay leaves
1 1/2 cups diced onions
2 cloves garlic, minced
1 tablespoon dried basil
1/4 cup plus 2 tablespoons burgandy or other red wine
2 cups chopped sweet red bell peppers
1 teaspoon balsamic vinegar
Asalt to taste
Freshly ground black pepper
2 1/2 ounces uncooked pasta per person
1/4 cup freshly chopped basil for garnish