Cream Of Green Bean

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 onions — peeled chopped
2 medium potatoes — peeled chopped
4 cups chicken broth
2 garlic cloves
1 package (10 oz.) frozen green beans
3 tablespoons butter
1 cup heavy cream
1 1/2 cups milk
Salt pepper — to taste

Follow directions for Vichyssoise for cooking garlic, onions, potatoes and chic
ken broth. Then add green beans and cook for 5 to 10 minutes. Then do same as
Vichyssoise for milk, cream and seasonings. Puree. Serve hot. (Broccoli, cau
liflower, asparagus, spinach, watercress, cucumber or anything you can think of
, may be used in place of the green beans.)

busted by sooz

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BERRY BUTTER *

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast Extras
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BILLS20086—–
1 c Fresh berries — strawberries
– raspberries OR blueberries
3 tb Light corn syrup
1 c Butter — softened

In 5 cup blender container or food processor, puree
berries. Press through sieve to remove seeds or skins,
if necessary; set aside. In small mixer bowl, beat
butter until light and fluffy, 1-2 minutes. Add berry
puree and corn syrup to butter. Beat at medium speed
until well mixed. Cover; store refrigerated. Let stand
at room temperature 30 minutes before serving.

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Title: Raspberry Almond Shortbread Thumbprints
Categories: Cookies
Yield: 42 servings

Cookies
2/3 c Sugar
1 c Butter; softened
1/2 ts Almond extract
2 c All-purpose flour
1/2 c Raspberry jam
Glaze
1 c Powdered sugar
1 1/2 ts Almond extract
2 To
3 ts Water

Recipe by: Land O’Lakes
Preparation Time: 1:00
Preheat oven to 350 degrees. In a large mixer bowl, combine sugar,
butter, and almond extract. Beat at medium speed, scraping bowl often,
until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue
beating until well-mixed (1 to 2 minutes).

Shape dough into 1″ balls. Place 2 inches apart on cookie sheets. With
thumb, make indentation in center of each cookie (edges may crack
slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for
14 to 18 minutes or until edges are lightly browned. Let stand on cookie
sheet for 1 minute before removing to a wire rack to cool.

In a small bowl, stir together powdered sugar and 1 1/2 teaspoons almond
extract. Gradually stir in enough water to make a thin glaze. Drizzle
over cooled cookies.

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BREAKFAST SAUSAGE PATTIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Magazine Breakfast
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Ground turkey
1/2 ts Dried sage
1/2 ts Dried thyme
1/4 ts Rosemary — crushed
1/4 ts Salt
2 ts Olive oil

1. In a medium bowl, with a fork, combine all the
ingredients except the oil. Shape into 8 equal 1/4″
thick patties.

2. In a large nonstick skillet, heat the oil. Add the
patties; cook 10 minutes, turning once, until browned
on both sides.

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Title: Teriyaki Marinade
Categories: Sauces, Grill
Yield: 1 cup

1/4 c Soy sauce
1/4 c Sake
2 tb Safflower oil
2 tb Dark sesame oil
3 tb Light brown sugar
2 tb Rice vinegar
2 ea Garlic cloves, crushed
1 ts Ginger, grated

Combine all the ingredients in a small container. Let stand until the
sugar is dissolved. When brushing onto the foods, swirl the mixture
often to keep it well combined.

Use to marinade cut pressed tofu, marinade for 1 hour, or marinade
cubed tempeh for 1 hour or cubed seitan. Aternatively, brush over
grilling tomatoes.

Nava Atlas, “Vegetarian Celebrations”

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Title: HAM HOMINY CHOWDER
Categories: Soups/stews, Meats
Yield: 4 servings

1 tb Vegetable oil
1 lb Red potatoes; cubed
1 md Onion; chopped
1 md Red or green bell pepper;
. chopped
1 1/4 c Cooked ham; cubed
1/2 c Celery; chopped
1 cn White or yellow hominy; 14oz
1 cn Green chilies; chopped, 4oz
1 tb Flour; all-purpose
1 1/4 ts Dried thyme leaves
1 1/2 ts Salt (optional)
1/4 ts Black pepper
1 1/2 c Milk

In a 3-quart saucepan, combine the oil, potatoes,
onion, bell peppers, ham and celery. Cook over low
heat 10 minutes stirring occasionally. Add the
hominy, chilies, flour, thyme, salt and pepper.
Gradually stir in the milk, and bring to a boil.
Reduce the heat, simmer, covered, for 30 to 40 minutes
or until soup is thickened and potatoes are tender.

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RIDICULOUSLY EASY LENTIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Lentils (regular, not red)
7 c Water
1 md Yellow onion, chopped
3 To 5 cloves garlic, minced
Or pressed
1 tb Olive oil
1 t Salt
x Freshly ground black pepper
x Juice of one lemon

Bring the lentils and water to a boil in a large soup
pot, then reduce heat and simmer. When the lentils
have cooked for about 40 minutes, saute the onion and
garlic in the olive oil until the onion is soft, then
add the mixture to the lentils, along with the salt
and plenty of black pepper. Simmer for another 30
minutes or so. Just before serving, add about half
the lemon juice, then taste to see whether you want to
add the rest. Add more salt and/or pepper if you like.

This is a very simple and soothing soup.

From: janet@netcom.com (Janet M. Lafler). rfvc Digest
V94 Issue #202 Sept. 20, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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1lb dried white beans (Great Northern or navy)
water to soak
1 meaty ham bone or 2 smoked ham hocks
3 qts. water, to cook
3 medium onions, chopped fine
3 cloves garlic, minced
3 stalks celery, chopped fine
1/4 c. parsley, chopped fine
1 c. cooked mashed potatoes or 1/3 c. instant potato flakes
salt to taste (I found this unnecessary)
1/4 t. freshly ground black pepper, or more to taste
snippets of parsley or chives to garnish (optional)
Rinse and sort beans, and soak overnight in water to cover. Drain
beans and place in 5qt. soup kettle with the ham bones. Add 3qts.
COLD water. Bring to boil, reduce heat and simmer over low heat
for 2 hours. Skim if necessary. In the meantime, chop onions,
garlic, celery and parsley. When beans and meat have cooked 2
hours, add chopped vegetables and potato to the pot.

Simmer 1 hour longer, or until beans are tender. Season with salt and pepper.
Remove bones and meat from soup. Die meat into 1/2-inch pieces and
return to pot. Discard bones. Reheat soup to serve. Garnish with parsley
or chives.

Vegetable Soup

Recipe By : “Kids, Food, Diabetes” Author is Gloria Loring
Serving Size : 5 Preparation Time :0:00
Categories : Diabetic Soups Stews
Theme Week Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
4 cups chicken broth — homemade *1
2 cups tomatoes — canned
1/2 cup onions — chopped
1/2 cup carrots — thinly sliced
1/2 cup celery — diagonally sliced
1/2 cup red pepper — coarsely chopped *2
1/2 teaspoon salt *3
2 tablespoons lemon juice — fresh
5 peppercorns — whole
1/2 teaspoon hot pepper sauce
1/2 cup pasta — alphabet *4

*1 homemade beef, vegetable or turkey stock can be substituted if you
substitute canned broth omit salt
*2 green pepper can be substituted
*3 omit salt if using canned broth
*4 any other small pasta can also be used

Combine all ingredients except pasta in a 3 to 4 quart pot. Bring to a
boil. Cover and simmer gently for 1 hour. Stir occasionally to break
up tomatoes into bite size pieces.

Add pasta and cook for 5-7 minutes, until done.

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NOTES : Yield 7 Cups (5-1/2 servings) Each serving 1-1/3 cups equals

Diabetic choices as 1 Starch 2 Fruit/Vegetables.

I found this recipe in “Kids, Food, Diabetes” Author is Gloria
Loring ISBN 0-8092-4956-1

I am not sure if this book is still in print, but for anyone that is a
diabetic whether it be a child or adult, Ms Loring has us given some
very very good recipes. Althought I am not a soup opera fan, she and
her ex-husband Alan Thicke (Canadian) are parents of a diabetic child.

HONEY ALMOND WHOLE WHEAT BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole blanched almonds
2 Cakes or packets (6 0z ea)
Active yeast
1 c Warm water (80-85 degrees)
1/4 c Packed brown sugar
1/3 c Honey
2 Eggs, beaten
1 t Salt
1/2 c Butter, melted
2 ts Grated orange rind
1/2 c Buttermilk or sour milk
2 c Whole wheat flour, unsifted
2 1/2 c White flour, unsifted
Brown sugar filling

Chop almonds. Note, that other nuts can be substituted. Crumble yeast if in
cake form) or packets and add into warm water and stir until dissolved.
Stir in brown sugar and honey. Stir in eggs, salt, melted butter, orange
rind and buttermilk (or sour milk). Mix all flours with all but 2
tablespoons of nuts; stir into liquid mixture. Let this very soft dough
rest for 10 minutes. Scrape dough onto board or pastry cloth dusted with
about 1/2 cup of additional all-purpose flour. Knead for about 5 minutes,
working in flour on the board, until dough is elastic but still soft and
tender. Place dough in greased bowl. Cover with plastic wrap and let rise
in a warm place about 2 1/2 hours, or until doubled in bulk. (A turned off
oven with the light on is a good place.) Turn dough onto floured board
again; gently pat into a 12×10 inch rectangle. Sprinkle Brown sugar filling
over dough and roll up from the 10 inch side. Fold two ends under to make a
ball-shaped loaf and place on a greased baking sheet. Brush with melted
butter. Fold a 36 inch piece of foil to make a 2 inch wide strip 36 inches
long. Fasten with paper clips into a ring and set ring around the dough.
Cover loosely with plastic wrap and let rise in a warm oven until doubled
in bulk, about 1 hour. Sprinkle loaf with remaining chopped nuts, (and some
butter and brown sugar if you like) and bake at 350F for 1 hour or until
golden brown. Makes one 3 3/4 pound loaf. Cut into halves or quarters and
freeze separately, if you like. BROWN SUGAR FILLING: Mix 1/2 cup brown
sugar, packed, with 1 Tablespoon cinnamon and 2 Tablespoons wheat germ. I
also add some finely chopped nuts.

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