DRIED TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
4 Garlic cloves, large
2 sm Onions, sliced
1 t Basil, dried
1 t Oregano, dried
1/2 ts Rosemary, dried
1/4 ts Ginger
12 Dried tomato slices, 4in
Diameter
6 c Water
1 pn Salt

Heat the oil in a medium saucepan on a medium heat.
Slice the garlic in fairly large pieces and add to the
oil, add the sliced tomatoes. Saute on mediun heat
until soft. Add the herbs and ginger. Saute for a
minute or 2 longer. Add a little water if it gets to
dry. Add enough hot water to fill the pot, 4-6 cups
worth. Cover, bring to a boil, reduce to a simmer.
Keep covered stirring occasionally to prevent
sticking. Taste and add a little pinch of salt if you
think it’s needed 10 minutes or so before serving. I
left this simmering for about 3 hours. I imagine it
would be ready anywhere after about half an hour.

This made a lovely brothy tomato soup.

All the herbs were whole dried. I crumbled them into
the pot as the onion and garlic were cooking. All the
ingredients except for the garlic, olive oil, ginger
and water were homegrown and dried. Don’t know if this
will taste as good with store bought stuff. The dried
tomatoes had no seasoning or oil on them.

Created by Sandra P. Hoffman.
Submitted By SANDRA HOFFMAN
On MON, 20 NOV 1995 215516 -0500 (EST)

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Title: Berries with Orange-Honey Yogurt
Categories: Diabetic, Desserts, Fruits, Nuts/grains
Yield: 4 servings

4 c Fruit, see suggestions 1 c Low-fat plain yogurt
GARNISH 1 ts Grated orange rind
Fresh mint leaves OR 1 tb Orange juice
Thin strips orange rind OR 2 tb Liquid honey
(caution diab)*
1 tb Toasted sliced/sliv. almonds 1/2 ts Vanilla or almond extract
SAUCE

Suggested fruit: Winter: sliced oranges, bananas, kiwi, pineapple,
cantaloupe or honeydew Spring: strawberries, stewed rhubarb Summer:
raspberries, blackberries, blueberries Fall: peaches, plums, grapes
Combinations: grapes melon, melon blueberries, blackberries
sliced peaches, raspberries blueberries, strawberries kiwi,
bananas kiwi or sliced oranges.

*Diabetic caution: honey has more carbohydrates than sugar.
Quantity of honey could likely be reduced. Recipes in this book tend
to be sweeter than necessary for a person used to low-sugar recipes.

Mix sauce ingredients in a bowl. Wash berries hull. Slice if fruit
pieces are large.

Either mix fruit with sauce, cover and refrigerate for 1 hour, or at
serving time spoon fruit into individual bowls or stemmed glasses and
pour sauce over. Garnish each serving.

1/4 recipe = 126 calories, 2 fruit + 1/2 milk choice 3 grams fat, 4 mg
cholesterol, 43 mg sodium, 5 grams protein, 24 grams carbohydrate,
good fiber.

Adapted from The Lighthearted Cookbook by Anne Lindsay 1988 Shared
but not tested by Elizabeth Rodier, March 94

MMMMM

Title: FROZEN CITRUS PIE
Categories: Pies
Yield: 8 servings

6 oz Lemonade frozen concentrate
1 pt Vanilla ice cream,softened
3 1/2 c Thawed whipped topping
1 ea Ready crust graham cracker p
1 x Yellow food coloring,if desi

Place concentrate in large mixing bowl and beat
about 30 seconds.
Gradually,spoon in ice cream and blend.Fold in
whipped topping and add food coloring,whipping until
smooth.Freeze,if necessary,until mixture will
mound.Spoon in pie crust.Freeze until firm,at least 4
hours.Store any leftover pie in freezer.

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BUTTERMILK APPLE MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar
1/3 c Oil
1 Egg, beaten
1 t Vanilla
1 1/2 c All purp flour
1/2 ts Baking soda
1/4 ts Salt
1 c Apples, peel, chp
1/2 c Buttermilk
1/4 c Chopped walnuts
1/2 ts Cinnamon

Preheat oven 325. Place paper liners in muffin tins.
Blend 3/4 c brown sugar, oil, egg, and vanilla in lg
bowl. Add flour, baking soda and salt. Add apple and
buttermilk and mix thoroughly. Divid among tins.
Combine remaining 1/4 c brown sugar, walnuts, and
cinnamon in sm bowl. Sprinkle over batter. Bake until
muffins are brown and test done, 30-35 mins.

Posted by: Sherilyn Schamber (JHXX93B) – Prodigy
Reposted by: Debbie Carlson – Cooking Echo

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CRANBERRY CORNBREAD STUFFING

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Fruits/nuts Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cranberries,fresh or frozen,
-thawed if frozen
1 c Water
1/2 c Sugar
1 lb Sausage meat
8 c Crumbled cornbread,homemade
-or store-bought
2 lg Red delicious apples,pared,
-cored and diced,about 3
-cups
2 md Celery stalks,diced,about
-1/2 cup
1 md Onion,finely chopped,about
-1/3 cup
1/4 c Chopped parsley
2 ts Leaf thyme,crumbled
2 ts Leaf marjoram,crumbled
1/2 ts Salt
1/4 ts Pepper

Combine the cranberries, water and sugar in a
medium-size sauce pan. Bring to boiling over medium
heat. Lower the heat and simmer for 10 minutes. Drain
well. Transfer to a large bowl. Saute the sausage in a
medium-size skillet for about 5 minutes, breaking it
into small pieces with a wooden spoon, until lightly
browned and no longer pink. Drain the excess fat.
Combine with the cranberries in the bowl. Add the
cornbread, apples, celery, onion, parsley, thyme,
marjoram, salt and pepper to cranberry-sausage
mixture. Toss gently to mix. Stuff the turkey and
roast it according to your favorite recipe. Or spoon
the stuffing into a greased, shallow, 4 1/2-quart
baking dish. bake, covered, in a preheated 350’F. oven
for 45 minutes, until heated through. Uncover for a
crusty top.

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JELLIED BEEF BROTH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Concentrated meat broth
2 c Boiling water
2 ts Gelatin
1/2 Bay leaf
1 Clove
1 t Worcestershire sauce
Chopped parsley
Salt and pepper
1 tb Cold water
1 t Celery salt

Combine broth, water, bay leaf, clove, celery salt,
and Worcestershire sauce. Season to taste. Simmer 10
minutes. Strain. Add gelatin which has been softened
in cold water. Stir until dissolved. Pour into
bouillon cups. Chill until firm. Garnish with chopped
parsley. 6 servings.

The Household Searchlight

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Title: FUDGE SATIN PIE WITH NUTTY CRUMB CRUST
Categories: Pies
Yield: 8 servings

—————————–NUTTY CRUMB CRUST—————————–
1 1/2 c Graham cracker crumbs
1 c Ground toasted almonds
1/3 c Powdered sugar
1/2 c Butter; melted

———————————-FILLING———————————-
4 Eggs
1 1/2 c Granulated sugar
1 ts Vanilla
2 ts Coffee liqueur
8 oz Semisweet chocolate pieces
– melted
1 1/2 lb Unsalted butter; softened
2 c Whipping cream
1/2 c Powdered sugar
2 tb Powdered coffee

Mix crumbs, almonds, 1/3 cup powdered sugar and melted butter and press
into 10-inch glass pie pan. Chill.

Beat eggs with mixer and add granulated sugar. Beat until light and
custardy. Add vanilla and coffee liqueur. Mix well and add melted
chocolate. Continue beating and add unsalted butter, 1 stick at a time,
until smooth and satiny. Turn into crust and chill until set. Whip cream
with 1/2 cup powdered sugar and powdered coffee. Pipe through pastry tube
onto pie using rose tip. Chill.

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