Title: Garlic Soup II
Categories: Polkadot, Lisa, Garlic, Soups/stews
Yield: 1 Servings

1/4 c Olive oil
6 Cloves crushed garlic (or
-more to taste)
1 1/2 c Fresh white breadcrumbs
3 md Ripe tomatoes – peeled and
-chopped
1 ts Ground sweet paprika
1/2 ts Chilli powder
1 Litre water
2 Eggs, lightly beaten
1/4 c Chopped fresh parsley

1. Heat oil in large pan; add garlic. Cook over gentle heat 1-2 mins
until soft but not brown. Add breadcrumbs and cook over medium heat 3
mins or until they turn a light golden brown.

2. Add tomatoes, paprika, chilli powder and water. Bring to the boil;
simmer, covered, 30 mins.

3. Add eggs in a thin stream to simmering soup. Cook over low heat 2
mins longer.

4. Pour into serving bowl, sprinkle over parsley and serve.

NOTE: Serve hot and heavily seasoned.

Source: The Internet Cookbook

* The Polka Dot Palace BBS 1-201-822-3627 Posted by LISA

MMMMM

Title: MINT CHUTNEY
Categories: Indian, Vegan, Vegetarian, Relishes
Servings: 4

2 c Mint leaves, fresh 1/4 ts Ground red pepper
1/4 ts Salt 2 tb Water
1/4 c Sugar

Put everything into an electric blender and mix well. Serve with veggies.

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Clam Chowder 3

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Appetizers
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Clams-large (about 8 clams)
2 Potatoes-diced — large
2 Med Onions-sliced
2 Bell peppers — chopped
2 Celery stalks-chopped fine
1 tablespoon Paprika
2 tablespoons Butter
2 tablespoons Flour
1 tablespoon Accent
1 quart Clam stock
2 tablespoons Clam base
1 cup Tomatoes-whole — chopped and

Steam clams in 1 qt. water in large kettle. Re- serve liquid to use as clam
stock. Dice the clams. Cook the potatoes separately in 2 cups of boiling water
for 5-10 min. Drain. In a large pot,saute the onion, peppers, celery, paprika
in butter until the vegetables are ten- der, about 6 min. Add flour and
Accent,stirring well so that mixture does not brown.
Add clam stock, clam base, potatoes, clams. Allow to simmer for 15 min. Add
tomatoes simmer for 5-10 min., covered. Serve. This recipe may be kept for a
week. The clam base may be purchased at any fish market.

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STREUSEL APPLE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*INGREDIENTS*
1 1/4 c Flour, all purpose
1 c Quick or old-fashioned oats,
-uncooked
1/4 c Firmly packed brown sugar
2 ts Baking powder
1/2 ts Cinnamon
1/2 ts Baking soda
1/2 ts Salt
1 c Milk
1/4 c Margarine or butter, melted
1 Egg
1/2 ts Vanilla
1 Medium apple, finely chopped
—–TOPPING—–
1/3 c Quick or old-fashioned oats,
-uncooked
1/4 c Flour, all-purpose
1/4 c Brown sugar, firmly packed
1 t Cinnamon
1/4 c Margarine or butter

Calories per serving: Number of
Servings: 12 Fat grams per serving:
: Approx. Cook Time: 18 Cholesterol per
serving: Marks:

*DIRECTIONS*

Heat oven to 425F. Grease bottoms only of 12 medium
muffin cups or line with paper baking cups. Combine
dry ingredients. Add milk, margarine, egg and
vanilla, mixing just until dry ingredients are
moistened; stir in apple. Fill prepared muffin cups
3/4 full.

Topping:

Combine dry ingredients; cut in margarine until
crumbly. Sprinkle evenly over batter. Bake 18-20
minutes or until deep golden brown. Serve warm.

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Title: Bean Sprouts Cucumbers
Categories: Diabetic, Salads, Vegetables
Yield: 2 servings

2 c Bean sprouts; 1 tb Low-sodium soy sauce;
1 c Cucumber; 1 tb Water;
1 tb Apple cider vinegar; 1 tb Toasted sesame oil;
1 tb Sesame oil; ds Chili powder;

Blanch bean sprouts in boiling water 1 minute, drain and let cool.
Peel cucumber, cut in half, seed and slice thinly. Mix with sprouts.
In a small bowl, mix vinegar, seasame oil, soy sauce and water. Toss
with sprouts. Granish with seasame seeds and a dash of chili powder.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 67; CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 155mg; FAT: 5g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

SOUTHWESTERN GRILLED CACTI SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Robbie Shelton
6 oz Clarified Butter — 1 1/2
-sticks or 12 tbs.*
1/2 c All-Purpose Flour
6 c Chicken Stock
1 c Milk
1 c Heavy Cream
6 oz Pasteurized Processed Cheese
-Spread Loaf — cut in small
-pieces
1 c Tomatoes w/Green Chilies
-diced
1/4 bn Broccoli — chopped
1 md Yellow Onion — chopped
1 1/2 c Yellow Corn Kernels — cut
-from the cob
3 oz Jicama — peel julienned
3 md Nopalitos — grilled
-julienned (reserve 1/2 of
-one for garnish
1/4 bn Cilantro — washed chopped
—–GARNISH—–
-Reserved Nopalitos
Sour Cream
Cilantro — chopped

Melt 1 stick (8 tbs) butter in large, heavy
saucepan over medium heat. Whisk in flour gradually
and cook the roux 2 to 3 minutes until smooth and
thickened. Gradually whisk in 3 cups hot chicken
stock, milk and cream, stirring constantly. Add
cheese, stirring until completely melted, then stir in
tomatoes with green chilies. Reduce heat to low and
simmer while preparing following mixture:

In another saucepan, over high heat, melt remaining
4 tbs butter and saute broccoli, onion, corn kernels
and jicama 3 minutes.

Add nopalitos and simmer 1 more minute. Turn off
heat and add remaining chicken stock. Transfer to
food processor or blender and puree until smooth.

Blend puree into soup mixture and stir in chopped
cilantro. Garnish each serving with nopalitos, a
dollop of sour cream and cilantro. Makes 2 to 2
1/2 quarts.

NOTES: To clarify butter, melt it slowly in a
saucepan; skim foam off top and pour clear butter off;
discard milky residue.

This recipe is from Ed Baich from Baich’s Bar
Grille. Located on the ground floor of the 2016 Main
building in Houston.

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Title: KING RANCH CHICKEN CASSEROLE
Categories: Poultry
Yield: 1 servings

1 lb Boneless, skinless chicken
-breast (cut into small
-pieces)
2 Cans cream of mushroom soup
1 Can Rotel tomatoes
2 c Shredded cheddar
1 Bag Doritos

In non-stick pan (no oil, etc.) stir-fry chicken
pieces until done. Mix together soups and tomatoes in
large bowl. Take 11×7 glass baking dish. Spray with
Pam (or grease). Break up enough Doritos to cover
bottom of dish. Layer on 1/2 of chicken, then 1/2 of
cheese, then 1/2 of soup mixture. Layer same way
again: chips, chicken, cheese, soup. If you have any
Doritos and cheese left, sprinkle them over the top.
Bake at 350 for 1 hour.

On the side I served sour cream, tomatoes, lettuce,
and salsa. It was gone in record time!

~- Sheri Thomasson

skthom@ccmail.monsanto.com

—–

Couscous Timbales

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes – Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup scallion — thinly sliced
1 tablespoon unsalted butter
3/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/8 teaspoon cinnamon
1 14 oz. can Italian plum tomatoes, drained — chopped fine,drain
1/4 cup dried currants
3/4 cup couscous
3 tablespoons fresh parsley — minced
4 flat parsley leaves — garnish

In a skillet cook the scallion in the butter over moderately low heat,
stirring, for 1 minute. Stir in the cumin, turmeric, cinnamon, tomatoes,
currants and 1 cup plus 2 tablespoons water. Bring the liquid to a boil,
stir in the couscous and let the mixture stand, covered, off the heat for 5
minutes or until the couscous has absorbed the liquid. Pack the couscous
into 4 well buttered 1/2 cup timbale molds. The couscous may be prepared and
molded up to 2 hours in advance and kept at room temperature. Reheat the
timbales, covered with foil, in a preheated 350 oven for 10 minutes. Invert
the timbales onto a plattter and garnish each timbale with a parsley sprig if
desired.

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VEGETARIAN BARLEY BEAN SOUP

Recipe By : Net
Serving Size : 10 Preparation Time :0:00
Categories : Soups Grains
Legumes Low-Cal
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup onion — chopped
2 Garlic cloves — minced
1 teaspoon Vegetable oil
6 cups Water
28 ounces tomatoes, canned — undrained, chopped
1 can Kidney Beans — drained
9 ounces Frozen green beans — or peas
1 cup carrots — sliced
1 cup mushrooms — sliced
1/2 cup barley
1 teaspoon Basil
1/2 teaspoon Oregano
1/2 teaspoon Salt
1/4 teaspoon Black pepper

In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is
tender. Add remaining ingredients. Bring to a boil.
Reduce heat to low; cover. Simmer 45 to 50 minutes or until barley is tender,
stirring occasionally. Add additional water if soup
becomes too thick upon standing.
Ten 1-cup servings

– – – – – – – – – – – – – – – – – –

FIDDLEHEAD QUICHE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Main dish
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Milk
1/2 c Cream or evaporated milk
3 Eggs
1/2 ts Salt
1/4 ts Pepper
2 tb Scallions — minced
1 c Swiss cheese — grated
18 Fiddlehead crosiers — cooked
— don’t use stems
4 sl Bacon — crisp-fried
Grated nutmeg
1 8″ pastry shell — unbaked

In a small bowl, combine the milk, cream and eggs;
beat with a rotary egg beater. Add the salt, pepper
and onions. Sprinkle half of the grated cheese in the
bottom of the pastry shell. Arrange the fiddlehead
tips over the cheese, then add the bacon, breaking it
into bite-sized pieces. Pour in the milk mixture, add
the rest of the cheese, and grate fresh nutmeg over
the top.

Bake at 375 F. for 30 minutes, or until a knife
inserted in the custard comes out clean.

Yield: 4 to 6 servings.

From _The Wild Flavor_ by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249.
ISBN 0-87477-338-5. Typed for you by Cathy Harned.

– – – – – – – – – – – – – – – – – –