Title: Creamed Soup Mix
Categories: Diabetic, Soups/stews, Master mix
Yield: 3 cups mix

2 c Instant nonfat dry milk pwdr 1 ts Dried, crushed basil
3/4 c Cornstarch 1 ts Dried, crushed thyme
1/2 c Inst.low-sod.chicken bouill. 1/2 ts Pepper
2 tb Dried onion flakes

3 cups mix = equivalent to nine 10 oz cans of soup.

Combine all ingredients. Mix and store in airtight container. To
use, combine 1/3 cup mix with 1 1/4 cup water in a saucepan. Cook
and stir until thickened. Add 1/4 cup chopped celery OR 1/4 cup
chopped fresh mushrooms if desired.

1/3 cup mix = 96 calories, 1 starch/bread exchange 18 grams
carbohydrate, 5 grams protein, trace fat, 310 mg sodium

Adapted from Exchanges For All Occasions by Marion Franz, 3rd ed. 1993
Shared but not tested by Elizabeth Rodier Jan 94.

MMMMM

RED GREEN SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Head chicory
1/2 ea Head curly endive
1 ea Head finocchio
1 sm Head radicchio
8 ea Radishes
5 tb Olive oil
2 tb Red wine vinegar
Salt pepper

Slice the chicory across in thin rings. Divide the endive into
leaves arrange in a salad bowl. Cut the fennel into quarters
then slice each quarter thinly. Mix the fennel chicory arrange
on the endive leaves.
Tear the radicchio into small pieces place in the bowl. Slice the
radishes thinly sprinkle on top of the salad. Mix together the oil
vinegar. Season well pour over the salad. Toss well serve at
once.

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BREAKFAST CLAFOUTIS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Fruit (prepared weight) 4 to
-6 oz. blueberries,
-raspberries, or cranberries
-or 12 oz. (approx.)
-cherries, peaches, or plums
Zest from 1 small lemon,
-grated
2 tb Sugar, plus additional to
-sweeten fruit
1/2 c Unbleached all-purpose flour
1/4 ts Salt
2 Eggs, any size
1 c Milk (low-fat, if desired)
1 tb Unsalted butter
Confectioners’ sugar
Sour cream (optional)

Preheat the oven to 425. Wash and prepare the fruit.
Cherries should be stemmed and, if desired, pitted.
Plums or peaches should be pitted and cut into
bite-sized pieces; commercial cranberries should be
cut in half; small wild cranberries, blueberries, or
raspberries need only be picked over to remove stem
pieces and debris.

Make lemon sugar by mixing the lemon zest with the 2
tablespoons sugar in a small dish. In a large bowl,
sift together the flour and salt. In a small bowl,
beat the eggs gently and whisk in the milk. Add the
wet to the dry ingredients a little at a time,
whisking smooth. Stir in the lemon sugar. Let the
batter rest while the fruit is being cooked.

In a 10-inch nonstick skillet, melt the butter over
medium heat, coating the bottom and the sides halfway
to the rim. When the butter is bubbling, add the
fruit. Stir until each piece has softened and is
coated with butter, about 2-3 minutes. Then sprinkle
in sugar to sweeten. We use about 2 T of granulated
sugar for all fruit except cranberries (which require
about twice as much) and peaches (where we prefer
brown sugar). When this sugar has dissolved and turned
into a syrup–about 2 minutes–stir up the batter and
scrape it carefully into the pan over the fruit. Put
the skillet into the oven to bake for about 20
minutes. At this point the clafoutis will be set,
golden brown, and puffed up at the edges. Divide into
warmed bowls, sift a little confectioners’ sugar over
each, and top if you like with a spoonful of sour
cream.

from Outlaw Cook, by John Thorne with Matt Lewis Thorne

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Pepper Confetti Macaroni Cheese

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Macaroni or rigatoni
—–SAUCE—–
1 tb Olive oil
1 lg Onion (s), finely chopped
3 Garlic clove (s), minced
2 Red bell peppers
2 Yellow bell peppers
1 Green bell pepper or
2 Ancho chilies for more spice
1/4 c Flour
3 c Skim milk
1 c (to 1 1/2 cups)
Feta cheese
2 tb Dill, chopped or
1 tb Dried dill
1 tb Dijon mustard
Salt and pepper
1 d Cayenne pepper
1 d Grated nutmeg
Cooking spray
1/2 c Toasted bread crumbs

1. Bring 4 qts of lightly salted water to a rolling
boil in a large pot. Cook the macaroni until al dente,
about 8 min. Drain the macaroni in a colander, rinse
with cold water to cool, and drain well. Preheat the
oven to 400 F.

2. Meanwhile, prepare the sauce. Heat the olive oil in
a large non-stick saut‚ pan. Add the onion, garlic,
and peppers and cook over medium heat until the
vegetables are soft and aromatic, but not brown, about
4 min. Stir in the flour and cook for 1 min more. Stir
in the skim milk and bring to a boil, stirring
steadily. Simmer the sauce until thickened, about 1
min. Stir in the cheese, dill, mustard, salt and
pepper, cayenne and nutmeg to taste. The sauce should
be highly seasoned.

3. Stir the macaroni into the sauce. Spoon the mixture
into a 8×12-inch baking dish which has been lightly
sprayed with oil. Sprinkle the top with bread crumbs.
Bake the macaroni and cheese until bubbling, crusty,
and golden brown, 30-40 min.

High-Flavor, Low-Fat Pasta by Stephen Raichlen ISBN
0-670-86581-8 pg 29-30

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Title: Super Hot Shrimp Creole
Categories: cajun, main dish, seafood
Yield: 4 servings

2 tb vegetable oil
6 oz fresh mushrooms; chopped
-(about 2 cups)
1 md onion; chopped
1 green bell pepper; chopped
8 lg garlic cloves; chopped
2 ts cajun (creole) seasoning for
– seafoo
1/2 ts red pepper; crushed
1 tomatoes with added puree;
-crushed
1 tomatoes (preferably Cajun
-style); stewed
1 lb uncooked shrimp; shelled and
– deveined

Heat oil in heavy large skillet over medium heat. Add mushrooms, onion,

green pepper and garlic and saute until onion is ranslucent, about 5

minutes. Add Cajun seasoning and crushed red pepper and stir 1 minute.
Mix
in crushed tomatoes and stewed tomatoes with their juices; simmer until

sauce is thick, stirring occasionally, about 15 minutes. Add shrimp and

simmer until just cooked through, about 5 minutes.

—–

Title: Pumpkin Bread Pudding
Categories: Dessert, Pumpkin, Pudding, Tried
Yield: 4 servings

1 c Milk
3/4 c Sugar
2 Eggs,slightly beaten
1/2 t Salt
1 t Vanilla extract
1 c Canned Pumpkin, mashed
2 c Stale bread (sm)cubes
1/2 t Ground cinnamon
2 T Brown sugar

In medium size bowl, combine milk, sugar, eggs, salt, vanilla
and pumpkin, blend thoroughly. Stir in bread cubes.
Pour into a greased 1-1/2 quart baking dish.
Bake 35-40 minutes in a 350 degree oven.

Mix brown sugar and cinnamon, and sprinkle on top of the pudding.
Return pudding to the oven and bake for about 10 minutes more.

Yield 4-6 servings.

This was delicious served chilled with a dollop of whipped cream.

From the recipes files of suzy@gannett.infi.net

—–

Sweet Potato Pie No. 608 Yields 8 Servings

1 9″ Pre-Baked Pie Shell 3 Large Eggs
2 lb Yams or Sweet Potatoes 1/4 Cup Lemon Juice
1/2 Cup Butter 1/2 Cup Milk
1 tsp Cinnamon 3 Tbls Brandy
1 tsp Nutmeg 1/4 tsp Cloves, Ground
1/4 tsp Salt 1/4 tsp Ginger
1/4 Cup Brown Sugar 1/8 tsp Allspice
1/2 Cup White Sugar

Preheat oven to 450 degrees.
Bake pie shell for 10 minutes and set aside.
Reduce oven temperature to 350 degrees.
Peel, boil and drain yams or sweet potatoes.
Mash and add the remaining ingredients.
Mix thoroughly.
Fill pie shell and bake for 25 to 35 minutes or until pie has puffed up and is
firm in the middle.
The top may be decorated with strips of dough if you wish.

Bread Machine Pumpkin Spice Bagels

Recipe By : More Electric Bread
Serving Size : 8 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup water — lukewarm
2 tablespoons water — lukewarm
3 cups white bread flour
6 tablespoons brown sugar
1 teaspoon salt
1/2 cup canned pumpkin
1 1/2 teaspoons cinnamon
1/3 tablespoon ground cloves
1 1/2 teaspoons nutmeg
3/4 teaspoon allspice
3 1/4 teaspoons active dry yeast

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

– – – – – – – – – – – – – – – – – –

Title: Baked Potato Patties
Categories: Diabetic, Vegetarian, Vegetables, Side dishes
Yield: 4 servings

6 md Potatoes, scrubbed 1/8 ts Freshly ground pepper
2 tb Onion; minced 2 tb Whole wheat pastry flour
1 tb Fresh parsley; chopped

Preheat the oven to 375.

Shred the potatoes coarsely. Mix with the onion, parsley, pepper, and
flour. Shape into 4 patties and place on a nonstick baking sheet.
Bake for 30 minutes. If you like, place the patties under the
broiler during the last few minutes for browning.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGES

Source: Unknown…retrived from a cooking echo!

MMMMM

SPANISH WHITE BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Spanish Soups/stews
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb White beans, dried
16 c Water, divided
2 1/2 lb Ham hocks, 4 hocks
1 1/4 c Leeks, diced
2 c Onions, chopped
1 t Garlic, chopped
1/2 ts Thyme, dried
1 t Olive oil
1 1/2 c Carrots, chopped
1 1/2 c Turnips, cubed
1/4 c Coriander, fresh, chopped

1. Inspect the beans for imperfections or stones and
rinse them under cold water. Place in a soup pot with
4 cups water. Bring to a boil and cook 10 minutes.
Remove from the heat and cool 30 minutes. 2. Drain the
beans and return them to the soup pot with the
remaining 12 cups water. Add the ham hocks, cover, and
bring to a boil. Reduce to a simmer. 3. Meanwhile,
saute the leeks, onions, garlic and thyme in the olive
oil over medium heat until wilted, about 5 minutes.
Add to the soup pot. 4. Cook, covered, 1-1/2 hours.
Add the carrots and turnips and cook 30 minutes. 5.
Remove the hocks and cool. When cool enough to
handle, remove the meat from the bones, discarding the
fat. Add the meat to the pot. 6. Add the coriander
and serve. Yield: 8 to 10 servings. Recipe from
“Cuisine Rapide” from Pierre Franey and Brian Miller.

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