CHEF ANDREW BERMAN’S POTATO-HORSERADISH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 md Leeks — white only, sliced
-fine
1 md Onion — diced
2 tb Butter
4 md Potatoes — peeled and diced
4 c Chicken stock
1 1/2 c Heavy cream
Salt and freshly ground
-pepper
ds Nutmeg
3 oz Prepared horseradish or to
-taste
—–GARNISH—–
1/4 lb Smoked salmon — julieened
1 tb Fresh dill — chopped
4 tb Pickled red cabbage
1 oz Sevruga caviar

In a soup pot, saute leeks and onion in butter for 3
minutes. Add potatoes and chicken stock. Bring to a
boil and simmer 20 minutes. Put through a sieve or
into a blender to puree, and add heavy cream. Season
with salt, pepper and nutmeg. Add horseradish and
stain the soup if desired. Chill in an ice bath and
refrigerate. Just prior to serving, ladle into bowls
and garnish with salmon, dill, pickled cabbage and
caviar.

Nutritional info per serving: 331 cal; 10g pro, 27g
carb, 22g fat (57%)

Source: Cafe des Artistes, Key West, Fl Miami Herald.
4/11/96

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Here is a recipe for “Energy Balls” by Joseph Bank. I found it in the March
issue of Bicycling magazine.

Ingredients

24 Dried Figs 1/3 cup Honey
4 tbsp Orange Juice 2 tbsp Lemon Juice
1 tsp Lemon Juice 2 1/2 cups unbleacher flour
1/2 tsp Baking Soda 1/4 tsp Baking Powder
1 tbsp Applesauce 1/2 cup Dark Corn Syrup
2 Egg Whites 1 cup Oat Bran

Directions

Add figs, honey, orange juice, and 2 tbsp lemon juice to food
processor and mix on “chop” until fig bits are finely cut. Set aside.
Put all other ingredients (except oat bran) in mixing bowl. Beat
with an electric mixer 3 – 4 minutes at medium speed. Add fig mixture and
beat until everything blends. Roll 20 – 24 balls and coat with oat bran
poured on a plate. Place balls on a pan and bake at 350 deg. for 10 minutes,
or until they are warm and a bit puffy. Place in a refrigerator to harden.
For a crunchier texture, bake 2 – 5 minutes longer, or until dough is
thoroughly cooked.

CHICKEN MADEIRA ON HERBED BISCUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Main dish
Poultry Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Chicken breast skin’d bone’d
1 tb Cooking oil
2 x Cloves garlic, minced
4 1/2 c Quartered fresh mushrooms
1/2 c Chopped onion
1 c Low-cal sour cream
2 tb All purpose flour
1 c Skim milk
1/2 c Chicken broth
2 tb Madeira or dry sherry
Recipe Herbed Biscuits

Cut chicken into 1 inch cubes.
In a 12 inch skillet cook chicken in hot oil over medium-high
heat for 4 – 5 minutes or till no longer pink. Remove chicken; set
aside. Add garlic, mushrooms and onion to skillet. Cook, uncovered,
for 4 – 5 minutes or till liquid evaporates.
In a bowl stir together sour cream, flour, 1/2 teaspoon salt and
1/4 teaspoon pepper. Add sour cream mixture, milk, and broth to
skillet. Cook and stir until bubbly. Cook 1 minute more. Add chicken
and Madeira or sherry; heat through. Serve over Herbed Biscuits.
Sprinkle with thinly sliced green onions if desired. Makes 6 servings.
HERBED BISCUITS: In a mixing bowl stir together 1 3/4 cup
packaged biscuit mix, 2 TABLESPOONS thinly sliced green onion, and
1/2 teaspoon crushed, dried oregano. Add 1/2 cup skim milk; stir just
until dough clings together. On a floured surface knead dough 10 to
12 strokes. Roll to a 1/2 inch thickness. Using a 2-inch biscuit
cutter, cut dough into 12 biscuits.
Reroll the trimmings as necessary. Bake biscuits on an ungreased
baking sheet in a 425 degree oven for about 12 minutes.
PER SERVING: calories – 406, fat – 14 g., cholesterol – 78 mg.,
protein – 35 g., carbohydrate – 34 g., sodium – 797 mg.
FROM: Better Homes and Gardens Magazine September 1992 issue.

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14-Carat Cake with Vanilla Cream Cheese Frost

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour
2 cups Grated raw carrots
2 teaspoons Baking powder
8 1/2 ounces Canned crushed pineapple — dr
1 1/2 teaspoons Baking soda
1/2 cup Chopped nuts
1 teaspoon Salt

2 teaspoons Ground cinnamon
1/2 cup Butter or margarine
4 Eggs
8 ounces Cream cheese — softened
2 cups Sugar
1 teaspoon Vanilla
1 1/2 cups Oil
1 pound Powdered sugar — sifted

Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs and
add sugar. Let stand until sugar dissolves, about 10 minutes. Stir in oil,
carrots, drained pineapple and nuts. Turn into 3 greased and floured
9-inch round cake pans or 1 (13- x 9-inch) pan and bake at 350F 35 to 40
minutes for layer pans and about 55 minutes for 13- x 9-inch pan, or until
cake springs back when lightly touched. Cool in pans about 10 minutes,
then turn onto wire racks to cool completely.

To make frosting, combine butter, cream cheese and vanilla in large bowl
and beat until well blended. Add powdered sugar gradually, beating
vigorously. If too thick, thin with milk to spreading consistency. Frost
between layers, top and sides of layer cake. Frost top and sides of sheet
cake.

(C) 1992 The Los Angeles Times

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Black Bean Chili Chowder

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can 19 oz. black bean soup
1 can 14 1/2 oz. Diced Tomatoes with Garlic
and onion (Del Monte)
1 can 8 3/4 oz. Whole Kernel Corn
1/4 cup traditional Salsa or Picante Sauce
1/3 cup sliced green onions
sour cream

In a large saucepan, combine soup, tomatoes, corn, onions and salsa;
bring to boil. Reduce heat to medium; cook 3 minutes.

Serve with a dollop of sour cream.

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Title: Weight Watchers Oven “Fries”
Categories: Diabetic, Vegetables
Yield: 4 servings

1/4 c Parmesan cheese, grated TT Ground white pepper
2 ts Paprika 12 oz Baking potatoes, scrub
1/2 ts Bacon bits

Cut potatoes into 3"x1/2″ wedges. Preheat oven to 375oF. Spray
nonstick baking pan with non-stick spray. Combine all ingredients
except potatoes. Toss potatoes in mixture to coat thoroughly
(suggestion to put in gallon size plastic bag, press out air, seal,
toss). Place potatoes on prepared baking sheet. Bake 10-12 min,
turning over after 5 min. PER SERVING: 92 calories; 4 g protein;; 2 g
fat (19.5%) 15 g carbohydrate; 116 mg sodium; 4 mg cholesterol

Diabetic?

MMMMM

BISCUITS SAUSAGE GRAVY

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Bulk pork sausage, sage flav
2 tb Onion — finely chopped
6 tb Flour
1 qt Milk
1/2 ts Poultry seasoning
1/2 ts Ground nutmeg
1/4 ts Salt
1 d Worcestershire sauce
1 d Hot pepper sauce
1 cn Ready-to-bake biscuit dough
-(7.5 ounce)

1. Place sausage in a large, heavy skillet over
medium-low heat. Cook, stirring and breaking the
sausage into small chunks with a fork, until cooked,
about 10 minutes.

2. Add onion; cook until soft and transparent, about 4
minutes. Drain, discarding all but 2 tablespoons of
drippings. Return skillet to heat.

3. Sprinkle flour over sausage and stir to coat.
Continue cooking over medium-low heat, stirring until
flour forms a golden-brown crust on the bottom of the
skillet, about 3 minutes.

4. Add milk, poultry seasoning, nutmeg, salt,
Worcestershire sauce, and hot pepper sauce. Cook,
stirring, until thickened, about 5 minutes, scraping
up and incorporating the browned crust from bottom of
pan. Reduce heat to low, cover and keep warm.

5. Bake biscuits according to package directions.

6. To serve, split biscuits crosswise and place on
individual plates. Ladle hot sausage gravy over
biscuits and serve immediately.

From Rita Norum of Skokie, Illinois, who got the
recipe from (printed in the
Chicago Sun Times, January 15, 1997)

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EGGPLANT AND PASTA IN TOMATO-WINE SAUCE

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Eggplant Pasta
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups pasta shells
1/3 cup water
1/4 cup vinegar
1 large eggplant — peeled and cubed
1 small red onion — chopped
1/2 cup mushrooms — chopped – or more
1 green pepper — chopped
1/2 cup chives — chopped
2 TBLS garlic — minced
1 med tomato — chopped
10 oz tomato sauce
3 TBLSP oregano
1/2 tsp salt — (or less)
ground pepper
1/4 cup red wine

Cook pasta shells. While cooking pasta heat a large skillet with the
water and vinegar. When getting hot add the cubed eggplant, onion,
chives, garlic, green peppers, and mushrooms. Saute till soft
When done add to the pasta along with the tomato sauce, oregano, salt,
pepper and red wine. Stir and heat gently (on low).

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Patty Ann’s Coconut Kisses

Recipe By : Patty Ann Spalding
Serving Size : 1 Preparation Time :0:30
Categories : Christmas Cookies
Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Tsp Salt
4 Egg Whites
1 1/4 C Very Fine Granulated Sugar
1 Tsp Vanilla Extract
1 Tsp Almond Extract
2 C Shredded Coconut
Red And Green Candied Cherry Halves

Oven 350degrees F.

Add salt to egg whites and beat until stiff, but not dry. Add sugar,
1 tb. at a time, beating until granules are dissolved. Add vanilla
and coconut, mixing lightly. Drop by teaspoonfuls onto ungreased
brown paper on cookie sheets. Put a cherry half on each cookie. Bake
in moderate oven at 350degrees for about 20 minutes. Slip paper onto
wet tabletop or board. Let stand for 2-3 minutes. Loosen cookies
with spatula and remove to wire racks to cool.

Store in tin box between layers of waxed paper.

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SUMMER WALDORF RICE SALAD

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Salads Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Uncle Ben’s Converted Rice
2 qt Water
1 1/2 tb Salt
1 1/2 qt Whipped topping
1/2 c Sugar
1 qt Mayonnaise
1 qt Celery, sliced
5 lg Red apples, cored and
-coursely chopped
1 1/2 c Raisins
1 1/2 c Walnuts, coursely chopped
Cinnamon, to taste (opt)

1. Cook rice in water with salt according to package
directions. When
cooking is complete, transfer to shallow pan.
Cover and chill. 2. Fold whipped topping and sugar
into mayonnaise. 3. Fold topping mixture, celery,
apples, raisens and walnuts into
chilled rice. 4. Sprinkle with cinnamon before
serving, if desired. Measurements and timing are
designed only for Uncle Ben’s Fast Cooking Rice Pilaf,
Original Rice Pilaf, Fast Cooking Spanish Rice, Long
Grain Wild Rice Blend, and CONVERTED Brand Rice

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