LOW-FAT CRAB CHOWDER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Potatoes
4 tb Margarine
1/2 c Chopped onions
1/4 c Green pepper
4 tb Flour
4 c Skim milk
2 cn (10 1/4-oz each) whole corn
Drained
1 t Salt
1/8 ts Thyme
1/8 ts Pepper
16 oz Imitation crab
2 tb Cooking sherry

Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan,
over medium heat. Add onion and green pepper, cook about 4 minutes,
stirring frequently. Add flour, cook about 1 minute, stirring constantly.
Gradually add milk, using a whisk to prevent lumping and to blend the
sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until the
mixture appears hot, but not bubbling. Cut crab into bite-size pieces and
add to the sauce. Add potatoes. Heat again until hot, but not bubbly,
stirring frequently. Just before serving, add cooking sherry.

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Crockpot Seasoned Beef In Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb Round steak
1/4 C Flour
1/2 Ts Salt
1/4 Ts Pepper
2 Onions
1 T Worchestershire sauce
1 Ts Curry powder
1 Ts Molasses
1/2 ts Powdered ginger
1 c Water
1 c Sour cream
2 T Horseradish sauce

Combine flour, salt and pepper. Cut round steak into cubes.
Toss meat cubes with flour mixture. Brown in a little hot oil.
Put in crockpot, add sliced onions, Worchest. sauce, curry,
molasses, ginger and water.
Cover and slow cook 6 hours. Just before serving add sour
cream mixed with horseradish.
Serve with rice, peas and cottage cheese/pear salad

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Title: FRIED WALNUTS
Categories: Chinese, Appetizers
Yield: 1 servings

2 c Boiling water
1 1/2 c Halved walnuts
1/2 c Sugar
1 c Vegetable oil

Pour boiling water over nuts and let stand 2 to 3
minutes. Drain well. Transfer to baking sheet.
Sprinkle with sugar and mix well. Spread in single
layer and let stand overnight to dry.

Heat oil in wok or skillet until very hot. Add nuts in
small batches and fry until golden brown, 1 to 2
minutes; watch carefully because they can burn
quickly. Drain on rack. Store in tightly covered
container in cool, dry place.

(Oil can be strained and used several more times for
this recipe.)

Makes 1 1/2 cups.

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Crumly Cogwheels Tortilla Soup

Recipe By : Crumly Cogwheels Houston Chronicle, May 1997
Serving Size : 10 Preparation Time :0:00
Categories : Mexican/Tex-Mex Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bunch cilantro — washed well
— (leaves only)
4 garlic cloves
1 small onion — chopped
2 fresh serrano peppers
1 can (10-ounce) tomatoes with green chilies
3 quarts chicken stock
1 can tomato sauce (8 oz)
2 teaspoons ground cumin (cominos) — (2 to 3)
1 teaspoon salt — (up to 2)
2 tablespoons cornstarch dissolved in a small amount of
— water
corn tortillas (about 20) — cut into thin
— strips
vegetable oil
2 cups shredded grilled or poached chicken
— breasts (about 2 ounces per serving)
1 1/2 cups shredded monterey jack cheese — (up to 1)
— (about 1 ounce per serving)
2 avocados — peeled, pitted and
— sliced

Purée cilantro, garlic, onion, peppers and tomatoes with green chilies in a
blender or food processor. Heat stock and add puréed mixture with tomato
sauce, cumin and salt. Bring to a boil, reduce heat and simmer about 1
hour. Stir dissolved cornstarch into stock. Fry tortillas strips in oil
until crisp; drain well. Divide tortilla strips among 10 to 12 bowls. Top
with chicken and ladle the stock over top. Garnish with shredded cheese and
2 or 3 avocado slices. Makes 10 to 12 servings.
“After the recipe for Crumly Cogwheels Cheesecake appeared in the Food
section April 2, several loyal fans of the former restaurant at 1200 Milam
wrote to ask for other favorite recipes, including the Tortilla Soup. It is
their most-requested recipe, said owner Paul Helm, who now operates Crumly
Cogwheels as a full-service catering company. Helm suggests adjusting the
amounts of tortillas, chicken, cheese and avocado to your personal taste.”
Houston Chronicle, May, 1997

By Lou Parris on May 13, 1997

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Welsh Tea Cakes

Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c flour
3/4 c sugar
1 tsp baking powder
1/2 c butter
1/2 c currants — or raisins
1 egg
1/4 tsp salt
1/2 tsp nutmeg

Combine dry ingredients in a mixing bowl; blend well. With a pastry
blender, cut in butter until mixture resembles coarse meal, stir in
currants. Place egg in a 1 cup measure; beat lightly with a fork. Add
milk to the 1/4 cop mark; pour into flour mixture and stir with fork to
make a soft dough. A little more milk may be needed.
On a floured surface shape dough into a ball and knead lightly 5-6
times.
Roll to 1/4-inch thickness and. with a floured small biscuit cutter, cut
into rounds. Bake at 350 degrees F on a cookie sheet until slightly browned.

Cool on rack.
Keeps well stored in a metal container.

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Title: Peppy Snack Mix
Categories: Snacks
Yield: 4 servings

7 c Life Cereal 1/3 c Butter, Melted
1 1/2 c Pretzel Sticks 1 tb Parmesan, Grated
3/4 c Peanuts 2 tb Chili Powder

Preheat oven to 325F8F. Combine cereal, pretzel sticks and peanuts. Add
butter and mix well. Sprinkle with Parmesan cheese and chili powder
and mix well. Spread onto ungreased 10″ X 15″ jelly roll pan. Bake for 20
minutes stirring occasionally during baking.

—–

PAKSIW NA ISDA (Boiled Pickled Fish and Vegetables)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Filipino

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 1/2 lb Bangus (milkfish) or
-white fish, dressed
1/2 c Vinegar
1/4 c Water
1 1/2 ts Salt
1/2 inch ginger, crushed
2 Pieces hot banana peppers
1/2 c Ampalaya (bitter melon)
1/2 c Eggplant, sliced

1. Cut fish into 4 slices. Place fish in a teflon or porcelain coated
skillet. Add all other ingredients, except ampalaya and eggplant, cover
and bring to a boil. Let simmer about 10 minutes, turning fish once to cook
evenly.

2. Transfer to a covered dish and store in the refrigerator to “age” for 2
days.

3. Reheat over moderate heat just until heated enough before serving.

4. Add ampalaya and eggplant during the last five minutes of cooking.

Preparation time: 10 minutes Aging time: 1-2 days Serves: 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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WW-BLACK BEAN SOUP

Recipe By : WEIGHT WATCHERS QUICK START PROGRAM
Serving Size : 2 Preparation Time :0:00
Categories : soups and stews weight watchers
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons margarine
2 tablespoons diced onion
1 garlic clove — chopped
1 3/4 cups water
4 ounces drained canned black beans (turtle)
1/4 cup each: carrot and celery — chopped
1 packet instant chicken broth and seasoning mix
1/2 small bay leaf
1 tablespoon dry sherry
dash each: salt and pepper
1 egg hard cooked — chopped

In a 1 quart saucepan heat margarine until bubbly and hot: add onion and
garlic and saute until onion is softened. Add water, beans, carrot, celery,
broth mix, and bay leaf to saucepan and bring mixture to a boil. Reduce heat,
cover, and cook until vegetables are very soft, about 45 minutes. Remove from
heat and let cool slightly; remove and discard bay leaf.
Pour mixture into blender container and process at low speed until smooth;
return soup to saucepan and stir in sherry, salt and pepper. Bring to a
simmer and let cook until thoroughly heated, about 5 minutes; pour into 2
bowls and sprinkle each portion with half of the chopped egg.

each serving provides; 1 1/2 protein exchanges; 1/2 vegetable exchange; 1 fat
exchange; 15 calories optional exchange
Per serving: 167 calories; 8 g protein; 7 g fat; 17 g carbohydrate; 782 mg
sodium (estimated); 137 mg cholesterol.

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Title: Ice Cream, Low Fat, Fridge
Categories: Diabetic, Desserts
Yield: 8 servings

MMMMM————————INGREDIENTS—————————–
8 oz Pet Lite Milk 1 t Vanilla
4 pk Sugar Substitute

MMMMM—————–ADD: ONE OF THE FOLLOWING———————-
1 Peach, peeled and diced 4 oz Orange Juice
1 Banana 1 c Strawberries
2 sl Pineapple with juice

Directions: Mix all together and put in freezer of refrigerator until
hardened. Remove – break up – put in blender and whip until creamy.
Serve.

Calories: 75 cal. Exchanges: 1/2 Milk and 1/2 Fruit

From Files of A.Broaddus 6-24-93

MMMMM

Date: 21 Sep 94 08:07:18 EST
From: RBERNDT

Carrot Cake

4 C grated carrots
2 C sugar
1 cab (8 oz.) crushed pineapple
1 C Solo, Simon Fischer or Baker brand prune plum lekvar filling
4 large egg whites (I use Balas dry egg whites)
2 t vanilla
2 C flour (I use part whole wheat)
2 t baking soda
2 t cinnamon
1/2 t salt
(3/4 C flaked coconut, optional)

Prehat oven to 375. Coat a 9 X 13 pan with vegetable spray. Combine carrots,
sugar, pineapple, lekvar, egg whites and vanilla; blend thoroughly. Add
remaining ingredients; mix completely. Spread batter in pan; bake about 45
miutes until toothpick…etc. makes 12 servings.