SPINACH TORTELLINI WITH CREAMY MUSHROOM SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 oz Spinach tortellini (1 box)
1/4 c Diced onion
1 c Sliced fresh mushrooms
— (abt. 3 oz.)
3 tb Butter
1 t Fresh lemon juice
3 tb Flour
1 c Chicken broth
1 t Salt — or to taste
1/4 c Heavy cream
Freshly ground pepper
1/4 c White wine
1 c Frozen peas — cooked
—–GARNISH—–
Chopped parsley
Scallion rings

Cook tortellini in large pot of rapidly boiling salted water for
about 25 minutes or until tender, stirring occasionally. Drain.

Meanwhile, in a medium saucepan, saute onions and mushrooms in butter
and lemon juice until tender but not brown. Sprinkle with flour;
toss. Add broth and cream, stirring until the mixture is thickened
and comes to a boil. Add seasonings and wine. Cook an additional
minute.

Divide tortellini among serving plates. Pour sauce over tortellini.
Sprinkle with cooked peas and garnishes. Serve immediately.

Yield: 4 to 6 servings.

On back of 7 oz. box Amore brand cheese tortellini. Liberty Richter,
Carlstadt, NJ 07072. Posted by Cathy Harned.

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Title: ORANGEADE
Categories: Beverages
Yield: 6 servings

1 Makes 1-1/2 Quarts
1/4 c Honey
4 c Water
2 c Orange Juice
1/4 c Lemon Juice
Orange (Thinly Sliced)
Ice Cubes

Dissolve honey in water in a large pitcher. Add orange slices. Fill
pitcher with ice cubes; stir.
From Sheila Buff Judi Olstein, “The New Mixer’s Guide to
Low-Alcohol Non-Alcoholic Drinks.” Published By HPBooks, Inc.,
1986, ISBN 0-89586-458-4.

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TURKEY-BARLEY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Turkey or chicken broth
1 c Diced cooked turkey
1 c Pearl barley
1 Onion, chopped
2 Celery stalks, chopped
3 Carrots, sliced
1 Bay leaf
1 t Dry thyme
1/4 ts Dried marjoram
1/4 ts Ground black pepper
2 tb Chop.fresh parsley (2ts.dry)

Combine all the ingredients in soup pot or slow
cooker. Cook over low heat in the slow cooker for 6
hours or simmer on the stove for 1 hour, or until the
carrots are tender and the barley is soft.

1/6 recipe – 181 calories, 1 lean meat, 1 bread, 2
vegetable exchanges 30 grams carbohydrate, 11 grams
protein, 2 grams fat, 44 mg sodium, 320 mg potassium,
18 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty
Wedman 1986 Shared but not tested by Elizabeth Rodier,
Nov. 93

Long-grain rice has slightly less carbohydrates and
calories per cup than barley if you wish to substitute.

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Title: Reeses Bars
Categories: Candies, Chocolate
Yield: 6 servings

Sharon Stevens
1 c Melted butter
2 3/4 c Icing sugar
1 c Peanut butter
2 1/2 c Graham wafer crumbs
12 oz Chocolate chips

Mix together first four and press into an ungreased 9 x 13 pan.

Melt the chocolate chips and pour over the peanut butter mixture. Let
cool slightly and then cut into bars before the chocolate hardens
completely.

Shared by: Sharon Stevens

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Title: Golden Potato Rolls
Categories: Diabetic, Breads/bm, Vegetables
Yield: 1 batch

1 pk Active dry yeast (1/4 oz.) 1/2 c Sugar
1/2 c Warm water 2 ts Salt
-(110-115 degrees F.) 8 c To 8 1/2 C A-p flour,
1 c Milk -divided
3/4 c Shortening or margarine 2 Eggs, beaten
1 1/4 c Leftover mashed potatoes

Dissolve yeast in water; set aside. In a saucepan, combine milk,
shortening, and potatoes; cook and stir over low heat just until
shortening is melted. Remove from the heat and place in a large bowl
with sugar, salt, 2 cups of flour and the yeast mixture. Add eggs;
mix well. Cover loosely and allow to stand for 2 hours (the dough
will be like a sponge). Stir in enough of the remaining flour to make
a soft dough. Turn out onto a floured surface and knead until smooth
and elastic, about 6 minutes. Place in a greased bowl, turning once
to grease top. Cover and let rise in a warm place until doubled,
about 1 hour. Punch down and divide into thirds. On a floured surface
roll each portion into a 12 inch circle. Cut each circle into 12 pie
shape wedges. Beginning at the wide end, roll up each wedge. Place
rolls, point side down, on greased baking sheets. Cover and let rise
30 minutes or until nearly doubled. Bake at 400 degrees F. for 15
minutes or until golden. Yield: 3 dozen.

Diabetic Exchanges: One roll (prepared with skim milk and margarine)
equals 1 1/2 starch, 1 fat; also, 170 calories, 168 mg sodium, 12 mg
cholesterol, 28 gm carbohydrate, 4 gm protein, 5 gm fat.

SOURCE*Noni Ruegner, SaltLake City, UT, Country Woman
Magazine,Sept/Oct93 POSTED BY: Jim Bodle 12/93

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Winter Squash Soup With Lemon Grass And Coconut Milk

Recipe By : “Vegetarian Cooking for Everyone” (adapted) by D. Madison
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 slices fresh ginger — (1/4-in.)
1 cinnamon stick — (3-in.)
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon cardamom seeds
4 cloves
1 tablespoon peanut oil
2 1/2 pounds peeled seeded butternut squash
coarsely chopped — (4 c.)
1 large onion — diced
2 jalapeño chiles — minced, divided
Tender middle section from 1 lemon- — minced
grass stalk
1 large garlic clove — crushed
6 cups vegetable — (or chicken) stock
1 cup unsweetened coconut milk — (see Note)
Salt to taste
Juice from 2 limes
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint

This sweetly fragrant soup is adapted from Madison’s vegetarian book. To
peel the squash, first cut it in half crosswise, then place the pieces cut
side down on a cutting board. Use a small sharp knife to cut the peel
away, working from the top of the squash down to the cutting board.

Note: Coconut milk is a canned product, not the liquid in a fresh coconut.
It can be found at most supermarkets, either with the Asian foods or with
the canned milk.

In cloth spice bag or piece of cheesecloth, tie ginger, cinnamon,
coriander, cumin, cardamom and cloves.

Warm the oil in a soup pot over medium heat. Add squash, onion, half the
minced chiles, and the lemongrass and garlic. Cook 10 minutes, stirring
occasionally. Add stock and spice bag. Bring to boil. Reduce heat to low
and simmer soup, partially covered, until squash is tender, about 30
minutes. Remove spice bag.

Puree soup, then return it to heat and stir in coconut milk. Heat
thoroughly. Add salt and lime juice. Stir in herbs and remaining minced
chile and serve. Makes 2 quarts; 4 to 6 servings.

Each 1/6 serving without salt contains approximately 1 vegetable exch., 1
bread/ starch exch., 2 fat exch.; 170 calories, 20 gm. carbohydrate, 3 gm.
protein, 11 gm. fat (including 8 gm. sat. fat), 16 mg. sodium, 66 mg.
calcium and 4 gm. dietary fiber.

Star Tribune, Published Wednesday, January 13, 1999

Converted by MC_Buster.

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Title: JEZEBEL’S SAUCE
Categories: Sauces
Yield: 1 servings

1 ea Jar, pineapple preserves
1 ea Jar, apple jelly
1 ea Bottle fresh horseradish
1 ea Can, Coleman’s mustard (dry)
Salt and pepper to taste

Mix all ingreds. in elec. mixer. This is
particularly good with ham and it keeps indefinitely
in the ‘fridge. Serve also over cream cheese with
crackers or bagels.

—–

Crockpot Beef Stroganoff

Recipe By : Crockery Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crockpot
Main Dishes Mushrooms
Tried Wine
4 Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 to 2 1/2 lbs boneless beef chunk or round steak
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 1/4 1 1/2 cups beef bouillon
1 tablespoon catsup
2 tablespoons dry white wine
1/4 pound sliced fresh mushrooms
1/3 cup flour
1 cup sour cream
rice or noodles — to serve 5-6

Cut beef in strips or cubes. Coat with salt and pepper .Place in bottom of
crock pot. Mix garlic salt, Worcestershire sauce, beef bouillon and catsup.
Pour over meat. Cover and cook on Low for 6-8 hours until tender. Trun up to
High. Add 2 T. dry white wine and mushrooms. Dissolve flour in small amount
of water. Add to meat mixture. Stir to blend. Cook on High for 15 minutes
until slightly thickened. Stir in sour cream. Turn off heat. Serve with rice
or noodles.
MC formatting and posted by bobbi744@sojourn.com

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NOTES : This was delicious and very easy. I used boneless chuck and it was
very tender.

Refrigerator Rhubarb Strawberry Jam

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :12:00
Categories : Jams Jellies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups rhubarb — diced
3 cups sugar
1 package strawberry gelatin powder

1. Cut the rhubarb into 1/2-inch pieces. Place in a stainless steel
kettle or pan. Combine the sugar with rhubarb and let stand, covered,
overnight.
2. Add 1/4 cup water to mixture. Bring to a boil, turn to a simmer,
then cook for 12 minutes.
3. Remove from heat and stir in one 3-ounce package of strawberry
gelatin. Stir until completely dissolved.
4. Pour into containers with tight-fitting lids. Store in refrigerator
or divide in small portions and freeze.
Yield: about 1-1/4 quarts.

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NOTES : This jam recipe is one of Helen Jolly’s original recipes.

Title: Lemon Pie
Categories: Penndutch, Pies
Yield: 1 servings

2 c Water, boiling
2 tb Cornstarch
1 c Sugar
1/2 Lemon, grated rind of
1 Lemon, juice of
2 Egg, separated
1 tb Butter
*pastry
3 tb Powdered sugar

Mix the cornstarch and sugar together and slowly add the boiling
water, stirring constantly. Cook until mixture thickens. Remove from
the fire and add the beaten egg yolks and butter, lemon rind and
juice. Cook about 1 minute. Line one large deep pie pan with pastry,
prick the bottom with a fork and bake at 450-F for 20 minutes. Remove
from fire and fill with the cooled lemon filling. Beat the egg
whites, gradually adding about 3 Tbsp powdered sugar when soft peaks
form. Continue beating until stiff peaks form. Spread meringue on
pie. Cover pie and return to the oven, reduce heat to 325-F and brown
the meringue.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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