Recipes published in ‘Greensalads’

Ranch Flavored Oyster Crackers Mix

Recipe

7 Nov

Title: Ranch Flavored Oyster Crackers Mix *
Categories: Snacks, Nuts
Yield: 24 servings

MMMMM———————-PATTI – VDRJ67A—————————
1 pk Unsalted oyster crackers
1 cn Mixed nuts
1/2 pk Fish crackers
3/4 c Vegetable oil
1 pk Hidden Valley Ranch Mix
1 ts Lemon pepper seasoning
1 ts Garlic powder
1 ts Onion powder
2 ts Dried dill

Preheat oven to 250~. Mix oil, dressingmix, and all seasonings
together. Pour crackers into large baking pan. Stir in fish crackers
and nuts. Drizzle oil mixture over and stir well to coat all crackers
and nuts. Bake for 15 minutes. Do not overbake. Store in air-tight
container.

MMMMM

Filed under: Chicken, Green Beans, Greensalads

Chocolate Raspberry Muffins

Recipe

4 Nov

CHOCOLATE RASPBERRY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Canned Raspberries *
2 c Self-Rising Flour
1/2 c Sugar
1/2 c Chocolate Bits Or Chips
1 Lightly Beaten Egg
2 oz Melted Butter
3/4 c Buttermilk

* Use canned raspberries and syrup.
~——————————————————
Preheat oven to 375F, prepare pans. Pour undrained
raspberries into a pan, bring to a boil, boil without
stirring for about 12 minutes, or until mixture is
thick and a jam-like consistency; cool. Combine the
sifted flour, sugar and chocolate in a bowl. Mix egg,
butter and buttermilk. Stir dry mix into wet mix until
just combined. Gently fold in the raspberry mixture.
Spoon into pans and bake for about 15 minutes or until
done.

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Filed under: Chicken, Chinese, Greensalads

Artichoke Soup

Recipe

10 Jun

Title: Artichoke Soup
Categories: Soups/stews
Yield: 4 servings

19 oz Artichoke hearts drained 1 1/2 c Chicken broth
1 tb Lemon juice 1/2 ts Salt
1 ea Dash of white pepper 1 c 18% table cream
1 ea Thin slices of lemon

Puree artichokes and chicken broth. Place in saucepan with lemon juice,
salt and pepper. Heat just to boiling. Remove from heat and stir in
cream. Chill Soup. If hot is required, reheat, but to not boil. Garnish
with lemon slices. Yield 4-6 servings.

—–

Filed under: Cold, Greensalads, Seafood

Celery Soup with Anise Seed (Pressure Cooked)

Recipe

20 Feb

Celery Soup with Anise Seed (Pressure Cooked)

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or oil
1 tablespoon anise seed
2 medium leeks, white only (abt 1 1/2 c) — thinly sliced
1 head celery (1 1/2 lbs), including leaves — cut in 1/2″ sli
ces
5 cups chicken or vegetable stock
2/3 cup raw orzo
salt — to taste

serves 6

Heat the butter in the cooker. Saute the anise seeds for 10 seconds, stirring
constantly. add the leeks and saute for 2 minutes, stirring frequently. Stir
in the celery, stock, and orzo. Lock the lid in place and over high heat bring
to high pressure. Adjust heat to maintain high pressure and cook for 3 minute
s. Reduce pressure with a quick release method. Remove the lid, tilting it aw
ay from you to allow any excess steam to escape. If the orzo or celery is not
quite done, cook over medium heat, uncovered, for another minute or two. With
a slotted spoon, remove about a third of the celery and orzo. Puree in a food
processor or blender, then stir back into the soup. Reheat if necessary. Add
salt to taste and serve immediately.

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Filed under: Chicken, Chinese, Greensalads

Mock Rice Pilaf

Recipe

26 Aug

Title: Mock Rice Pilaf
Categories: Diabetic, Rice, Side dishes
Yield: 4 servings

1 Rice recipe*

* most is simply 1 cup rice to 2 cups liquid To which you use chicken
or beef bouillion in the place of water to cook rice. Tasty and a real
complement to the main course.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 70

Source: Sugar Free…That’s Me By Judith S. Majors

MMMMM

Filed under: Greensalads, Seafood

Vegetarian Barley Bean

Recipe

2 Jan

Title: Vegetarian Barley Bean Soup
Categories: Soups, Vegetarian
Yield: 10 servings

1 c Chopped onion
2 Garlic cloves; minced
1 tb Vegetable oil
6 c Water
28 oz Canned tomatoes, chopped
— undrained
1 cn VAN CAMP’s Kidney Beans,15oz
— drained
9 oz Frozen green beans or peas
1 c Sliced carrots
1 c Sliced mushrooms
1/2 c Medium QUAKER Barley*
1 ts Basil
1/2 ts Oregano
1/2 ts Salt (optional)
1/4 ts 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

*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 5 cups. Prepare recipe as directed
above except simmer 15 to 20 minutes or until barley is tender, stirring
occasionally.

Nutrition Information: 1 cup
* Calories 120
* Protein 5g
* Carbohydrate 22g
* Fat 2g
* Cholesterol 0mg
* Dietary Fiber 5g
* Sodium 300mg
* Percent of Calories from Fat: 13%

Exchanges: Starch/Bread 1, Vegetable 1-1/2

Source: Quaker’s Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Filed under: Greensalads, Restaurants, Seafood

Parsnips Beans

Recipe

30 Jun

Parsnips and beans

4 medium parsnips, sliced thin (peel them first)
1 bunch bok choy, chopped/sliced, in fairly large chunks
1 can black beans, rinsed drained
teriaki sauce (optional)
cooked brown basmati rice to serve vegetables over

Put the sliced parsnips in a casserole (at least 4 qt.) with a tablespoon of
water. Microwave on high for five minutes or until a fork can pierce the
slices. Dump the black beans in, and stuff the bok choy on the top. If the
water has dried up, add a little more. Microwave until the bok choy is wilted
and the stem tender-crisp. Stir and serve over cooked rice. Let everyone add
their own teriaki sauce.

The natural flavors of the vegetables make this appealing, so go easy on the
sauce or any spices you are inclined to add.

Filed under: Greensalads, Left Chick, Southwest

Blue Goo Pie

Recipe

22 Feb

2 packages cream cheese (8 oz.)
3 cups powdered sugar
2 packages Dream Whip
4 bananas
Blueberry can pie mix
2 prepared pie shells

Combine first three ingredients. Slice bananas over pie crust. Fill pie
with filling and top with blueberry mix. Store in refrigerator or serve
immediately.

Filed under: Greensalads, Hawaiian, Restaurants

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House Of Munch

Recipes published in ‘Greensalads’

Ranch Flavored Oyster Crackers Mix

Chocolate Raspberry Muffins

Artichoke Soup

Celery Soup with Anise Seed (Pressure Cooked)

Mock Rice Pilaf

Vegetarian Barley Bean

Parsnips Beans

Blue Goo Pie

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