Blueberry Pound Cake

Recipe By : Southern Sideboards
Serving Size : 12 Preparation Time :0:15
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
4 egg whites — whipped
1 tsp vanilla
3 c unbleached flour
2 c granulated sugar
1/4 tsp salt
1 tsp baking powder
1 c blueberries

Preheat oven at 325. Prepare a tube pan with cooking spray and flour. In a
mixing bowl, combine margarine, egg whites, and vanilla. In another mixing
bowl, combine flour, granulated sugar, salt, baking powder, and blueberries.
Mix wet ingredients with dry ingredients just until moistened. Bake for 1 hour
and 15 minutes

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Title: Melt-In-Your-Mouth Cookies
Categories: Cookies
Yield: 144 servings

2 c Margarine
1 c Sugar
5 c All-purpose flour
2 ts Vanilla extract
2 c Pecans; chopped
1/4 ts Salt
Confectioner’s sugar

Recipe by: Jo Anne Merrill
Preparation Time: 0:25
1. In a mixing bowl, cream the margarine (or butter) and sugar; add
flour, vanilla, pecans and salt. Mix well. Roll dough into 1-inch balls
and place on ungreased cookie sheets.
2. Bake in preheated 325-degree oven for 17-20 minutes or until
lightly browned.
3. Cool cookies slightly before rolling them in the confectioner’s
sugar.

Yield: About 12 dozen.

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SOUPE A L’ONION

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Onions
1/4 c Dry vermouth
1 tb Butter
Salt and Pepper to taste
1 tb Oil
2 ts Oil
1/4 ts Sugar
1 Garlic clove
2 tb Flour
2 tb Cognac
6 c Beef broth
1 c Grated swiss cheese
4 sl French bread cut 1/2″ thick

In a covered 4-quart saucepan, cook the thinly sliced
onions slowly with the butter and 1 Tbs oil for about
15 minutes. Keep covered, stir occasionally. Uncover
and increase heat to moderate. Add sugar and saute
onions until golden brown, about 30 minutes. Sprinkle
onions with flour and stir over heat for 2 or 3
minutes. Blend in hot broth and vermouth, season to
taste. Simmer partly covered for 1 hour.

Place bread slices in a 350 oven for 15 minutes.
Remove and baste each slice with 1/2 tsp oil and rub
with cut garlic clove. Return to oven for about 15
minutes.

Before serving, add cognac to soup and divide into 4
ovenproof bowls. Sprinkle 1/2 cup of cheese in soup.
Float slices of bread on top of soup and sprinkle with
the remaining cheese. Bake in 325 oven 15 to 20
minutes until hot. Set under broiler for 2 or so
minutes until golden brown.

Posted by Bob Blaylock. Courtesy of Fred Peters.

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ITALIAN LENTIL MINESTRONE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Dried lentils
12 c Divided cold water
1 cn (6 oz) tomato paste
3 Minced celery ribs
1 c Coarsely chopped cabbage
1 c Sliced mushrooms
1 Chopped onion
1 t Italian herbs OR
1/2 ts Dried oregano and
1/2 ts Basil
1 t Garlic salt
Pepper to taste
Pinch of hot pepper flakes
6 tb Grated parmesan cheese

Soak lentils overnight in 6 cup water; drain, discard
water. Combine lentils with remaining 6 cup water.
Heat to boiling. Stir in remaining ingredients, except
cheese. Cover and simmer for 45 minutes. Serve
sprinkled with parmesan cheese.

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SZECHUAN STYLE STIR FRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Slow cooker Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Tofu, cubed
1/2 lb Snow peas
1/3 c Teriyaki sauce
3 tb Szechuan spicy stirfry
-sauce
2 ts Cornstarch
1 Onion, chopped
3 c Chopped bok choy
23 tb Cooking oil
1 c Broccoli florets
1 Red bell pepper
1 7oz can straw mushrooms
1 14oz can baby corn

Combine teriyaki, stirfry sauce and cornstarch; set
aside. Cut bell pepper in strips. Cut snow peas and
baby corn in half. In wok stirfry onion bok choy in
1 T. oil for 2 minutes. Add broccoli bell pepper;
stirfry 2 minutes. Remove from w Stirfry cubed tofu
in 1 T. oil for 2 minutes; add more oil if necessary.
Stir sauce mixture and add to tofu; cook until bubbly.
Add all vegetables; heat through. Serve over hot rice.
Shared by Richard Darsie (made meatless) Source:
Better Homes and Gardens (May 1991)

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Title: Cheese-Puff Potatoes
Categories: Baby food, Potatoes, Cheese
Servings: 2

1 Baked potato (scrubbed,
-pierced with a fork and
Baked 3/4 – 1 hour at 450oF)
1/2 ts Butter (optional)
1 Egg
2 tb Shredded mild cheese*
1 ts Wheat germ

From “Baby’s First Helpings” by Chris Casson Madden ISBN: 0-385-19143-X

When you’re cooking baked potatoes for yourself, throw an extra one in the
oven to make this for baby. And, if you have a baby who is allergic to
eggs, just skip the eggs and double the amount of milk.

Scoop potato out and mash in a bowl. Whip egg in a separate bowl and add
to potato mixture. Beat in butter, milk, cheese and add wheat germ.
Carefully spoon back into potato shell, and fold a small piece of foil
around bottom of potato to prevent leakage.

Place in preheated, 350 o oven for 15 minutes.

To make ahead, cover and refrigerate without baking. When ready to serve,
place uncovered potato in 350 o oven for 20 minutes.

*for older babies

Serves 2-4

MMMMM

Shrimp And Shells Salad

Recipe By : Quick Healthy, Winter, 1996
Serving Size : 4 Preparation Time :0:00
Categories : Fish/Seafood Low Fat
Pasta Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Sweet Green Peppers — Chopped
1/2 Zucchini — Halved Lengthwise,
— Sliced
2 Scallions — Sliced
1 Tbsp Fresh Dill Weed — Snipped
1 Tbsp Fresh Parsley — Snipped
1/2 Lb Cooked Shrimp
1 1/4 C Shell Pasta — Small Ones, Cooked
2 Tbsp Lemon Juice
1 Tbsp Nonfat Mayonnaise
8 Cherry Tomatoes — Garnish

Combine peppers, zucchini, scallions, dillweed, parsley, shrimp and pasta.

Drizzle lemon juice over salad and mix in mayonnaise. Garnish with tomatoes.

Actually this is quite good…I was surprised.

Entered into MasterCookand tested for you by Reggie Dwork

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NOTES : Cal 259.3
Fat 2.3g
Carbs 42.8g
Fiber 5g
Pro 19.3g
Sod 209mg
CFF 7.7%

Lu’s Beef (or chicken) Broccoli

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Beef or chicken — thin slice
1 bn Broccoli*
Lu’s special chicken sauce
1 bn Green onions — sliced
Black pepper
White pepper
Cornstarch in water
Ginger
Garlic
1/2 pound Mushrooms — sliced
Wine

Marinate meat in Lu’s Special Sauce.

*Cut broccoli Florettes into fairly small sections (bite size). Cut off
tough outer portion of broccoli stems and slice thinly.

Heat wok with a little oil in it. Add garlic and ginger and stir-fry. Add
meat in marinade,green onions, and stems.

Cook until meat is almost done. Add broccoli florettes, mushrooms,
cornstarch and a little wine (or beer). Cook until broccoli is done.

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Title: Minted Tomato Saute
Categories: Diabetic, Sauces, Vegetables
Yield: 4 servings

24 Cherry tomatoes; 1 tb Dried leat mint OR;
1 tb Olive oil; 3 tb Chopped fresh Mint;

Trim stems from tomatoes and rince. In a large, non-stick skillet,
heat oil. Cook tomatoes 3 minutes, stirring. Add mint and stir to
mix Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT
EXCHANGE CAL: 47; CHO: 0mg; CAR: 4g; PRO: 1g; SOD: 8mg; FAT: 4g;

Souce: Light and Easy Diabetes Cuisine by Betty Marks

MMMMM

CREAM OF SHALLOTS SAUCE – GREAT CHEFS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces Masterchefs
Frisco

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Wine, white, dry
2 oz Juice, lemon
4 oz Cream, heavy
4 oz Butter
4 tb Shallots, chopped
Salt (to taste)
Pepper (to taste)
Oyster juice, from the
— shucked oysters

In a saucepan, cook the shallots, white wine, oyster juice and
lemon juice until all of the liquid has evaporated.

Add the cream and bring to a strong boil, whisking constantly.

Whip in the small pieces of butter until melted. Remove from
heat. Season to taste with salt and pepper.

Strain through fine sieve into another pan and keep warm.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

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