SPLIT PEA SOUP WITH SPARERIBS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Spareribs
8 c Water
1 lb Yellow or green split peas
2 Celery stalks — cut in chunks
3 Carrots — cut in chunks
4 Leeks — trimmed and diced
1 t Hickory smoked salt
1 t Salt
1/4 ts Ground thyme
2 Bay leaves
10 Parsley sprigs
10 Black peppercorns

Combine spareribs and water in large kettle. Bring to
boil. Rinse and drain peas and add to ribs along with
celery, carrots, leeks, smoked salt, salt and thyme.
Tie bay leaves, parsley and peppercorns in small
square of cheesecloth and drop into soup. Cover,
reduce heat and simmer 3 to 4 hours or until soup is
consistency of thin porridge. Add hot water from time
to time if needed. Remove ribs from soup, strip meat
off bones and return meat to soup. Adjust seasonings,
if needed. Reheat if needed, remove bundle of herbs
and ladle soup into hot bowls.

(C) 1992 The Los Angeles Times

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Title: NEW ENGLAND CREAMY CLAM CHOWDER
Categories: Soups
Yield: 6 servings

4 Slices bacon or salt pork
1/2 c Onion, finely chopped
4 md Potatoes, peeled, diced
2 cn Minced clams with liquid
-(6 oz. each)
1 c Bottled clam juice
1 c Half-and-half
Salt (to taste)
Pepper (to taste)
1/2 c Whipping cream (optional)
2 tb Parsley, finely chopped

1. In a large heavy saucepan or skillet, saute bacon or pork until brown
and crisp. Drain on paper towels. Dice or crumble.
2. In same skillet saute chopped onion and potatoes for a couple of
minutes. Sprinkle with flour.
3. Add clam juice from cans and from bottle. Stir to combine. Bring to a
boil. Simmer, stirring from time to time, until potatoes are soft, about
15 minutes.
4. Add half-and-half and season to taste with salt and pepper.
5. Add minced clams. Heat until simmering. Do not boil. Add whipping
cream, if used. Sprinkle with parsley or diced pork or bacon. Serve
immediately.

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Title: BULGUR WHEAT VEGETABLES
Categories: Diabetic, Vegetables, Side dish
Yield: 4 servings

1 c Mushrooms; fresh sliced
1 c Zucchini; sliced quartered
1 c Water
1/2 c Buglur Wheat;
1/3 c Onion; chopped
1/3 c Carrots; chopped
1/4 c Green pepper; chopped
1 cl Garlic; minced
1 ts Instant chicken bouillion
Granules;
1/2 ts Basil; dried crushed
1/4 ts Celery seed;
1/4 ts Thyme or marjoram; crushed
Dash of pepper
1/2 c Tomato; chopped seeded
-tomato

In a medium saucepan combine mushrooms, zucchini,
water, bulgur wheat, onion, green pepper, garlic,
chicken bouillon granules, basil, celery seed thyme or
marjoram, and pepper. Bring to a boiling, reduce
heat; stir in chopped tomato. Let stand 5 minutes or
till all the liquid is absorbed. Fluff the bulgur
wheat mixture with a fork. Make 4 (3/4-cup servings).
Food Exchange per servings: 1 STARCH/BREAD EXCHANGE +
VEGETABLE EXCHANGE

Source: Better Homes and Garden Diabetic Cookbook
Brought to you and yours by Nancy O’Brion via her

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Title: Machynka z Hrybiv (Mushroom Filling)
Categories: Vegetables, Russian, Christmas
Servings: 10

1/4 lb Dried Boletus Murshrooms:OR
1/4 lb Dried Italian Porcini
-Mushrooms
2 lb Fresh Mushrooms; Mature If
-Possible
4 md Onions
1 c Oil; OR
1/2 lb Butter
2 ts Black Pepper; Ground
3 ts Salt
1/2 c Dry Bread Crumbs
Juice Of 1 Lemon

In a saucepan with enough water to cover, bring the dried mushrooms to a
boil and simmer until tender, about 1 1/2 hours. Do NOT allow to cook
dry, add water as needed. Cool and set aside. Wipe the fresh mushroom
with a damp towel and trim the stems then finely chop them, setting them
aside when done. Chop th onions and cook in oil or butter in heavy
skillet until wilted. Add the chopped fresh mushrooms and cook over
medium heat, stirring. Removed the dried mushroom from their liquid,
reserving the liquid, and finely chop them, mixiing them in the fresh ones
as you finish each one. Cook until the mushroom ixture is dry, then
season to taste. Add the lemon juice andbread crumbs. Stir and remove
from the heat. Keep stirring while cooling to allow the steam to escape.

Yield: 1 quart. Maybe used to flavor rice for cabbage rolls and to make
gravy and soup.

MMMMM

Tam Yam Gai (Chicken Coconut Soup)

Recipe By : Thai Cooking School at The Oriental Hotel, Bangkok
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 stalks lemon grass, bottom 6 inches only — sliced very
thin
3 shallots — chopped
2 cloves garlic — coarsely chopped
4 slices fresh galangal — very thin
10 stalks cilantro — stems only
10 black peppercorns
2 cups chicken breast, no skin, no bone, R-T-C — cut
into chunks
6 cups thick coconut milk
5 tablespoons Thai fish sauce
5 tablespoons lime juice — fresh
2 tablespoons Kaffir lime leaves — shredded
10 serrano peppers — minced

Using a mortar pestle or processor, make a paste of the lemongrass,
shallots, garlic, galangal, cilantro stems peppercorns. Set aside. In
a wok heat coconut milk until almost boiling, stir in paste you set
aside earlier,mixing well. Add chicken chunks, stirring cooking until
almost done. Add fish sauce, lime juice, lime leaves, serrano’s,
stirring just a few minutes more until chicken is fully cooked. Serve
hot with steamed rice.

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NOTES : Nutritional Analysis per serving:
692 calories, 59 grams fat, 24 grams carbohydrates, 25 grams protein, 49
milligrams cholesterol, 573 milligrams sodium, 77 percent of calories
from fat.

CREAM OF ASPARAGUS SOUP

Recipe By : Found on Internet not sure of author.
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. fresh asparagus spears
1 medium onion — diced
1 Tbsp butter
3 cups chicken stock
1 medium potato — peeled and diced
1 rib celery — chopped
1 sprig fresh thyme or 1 tsp. dried thyme
1 cup 2% low-fat milk
Salt and freshly ground white pepper to
taste

Preparation Instructions:
Soak and rinse asparagus. Remove top 1 inch of each spear, discard tough
lower part, reserving middle portion of stalks. In a 3-quart saucepan
over medium heat, sauté onion in butter for 3 to 5 minutes or until
translucent. Add chicken stock, asparagus tips and stems, potato,
celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low
and simmer for 12 to 15 minutes or until vegetables are soft. Remove
from heat and let cool.
Remove asparagus tips and set aside. Place half of the soup at a time
in a blender container. Cover and blend at high speed for 20 to 30
seconds or until very smooth. Pass through a fine sieve and return
blended soup to saucepan. Add reserved asparagus tips and cream (or half
and half, or milk) and heat thoroughly, or refrigerate to be served
cold. Serves 4

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NOTES : This soup is wonderful served hot or cold. Half half or milk
may be substituted for the cream if fat content is a concern, although
it won’t taste quite as good. Be sure to adjust the seasoning after you
add the cream (or half half, or milk), especially if you plan to serve
it cold.

You may want to use evaporated skim milk to cut more fat. There is
about 25g fat in original. We used 2% Milk. This made each serving
approx. 150 Calories and about 5 grams of fat. Enjoy!

Roasted Acorn Squash Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : To Post Pureed Soups
Squash

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds acorn
or
golden acorn
or
butternut squash — cut into 4
2 tablespoons unsalted butter
1 large yellow onion — chopped
1 large clov garlic — finely chopped
2 1/4 cups chicken broth
1 teaspoon salt or to taste
1/4 teaspoon finely ground black peppercorns
1 teaspoon sugar
1 cup heavy or light cream
1/4 teaspoon cinnamon
1/4 teaspoon mace

Preheat oven to 450 degrees. Wrap each wedge of squash tightly in foil. Place f
oil packages on oven floor. Remove after 30 minutes.

Melt butter in a 2-quart heavy-bottomed saucepan, and gently cook onion and gar
lic over medium-low heat until soft, about 10 minutes.

Add chicken broth to onion mixture, and simmer 10 minutes. Scoop out flesh from
squash (discard seeds and skin), and add to soup. Add salt, pepper and sugar.
Simmer 10 minutes. Remove from heat and let cool.

Purée soup in food processor or blender, and stir in cream, cinnamon, and mace.
Serve hot.

From the Recipe Files of RecipeLu

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SCOTCH TEAS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1 c C and H Brown Sugar
— firmly packed
2 c Quick cooking rolled oats
1/4 ts Salt
1 t Baking powder

Combine butter and sugar in saucepan; cook and stir
until butter melts. Remove from heat. Stir in
remaining ingredients; mix well. Pour into greased
8-inch square pan. Bake in 350 degree oven 25
minutes. Cool; cut into 24 bars.

NOTE: Cookies will seem soft when baked, but will
harden when cold.

Reprinted with permission from:
Bar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Chili #3

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Vegetable oil
1 1/2 cups Chopped onion
1 cup Chopped green pepper
1 1/4 pounds Ground veal, beef — pork
1 1/2 tablespoons Minced garlic
3 tablespoons Chili powder
1 teaspoon Ground cumin
1 teaspoon Oregano
Bay leaf
1/2 teaspoon Black pepper
4 cups Canned tomatos
1 tablespoon Red wine vinegar
1/4 teaspoon Red hot pepper flake

Heat oil in skillet, add onion and green pepper. Cook until wilted. Add the
meat and, using the edge of a heavy kitchen spoon, stir and chop the meat to
break up any lumps. Sprinkle the meat with garlic, chili powder, cumin and
oregano. Stir to blend. Add the bay leaf, pepper, tomatos, vinegar and crushed
hot pepper.
Bring to a boil and cook for 1 hour, stirring occasionally.

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SAVORY BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Cooked AM Beans
-(Adzuki Beans, Pinto Beans,
– Kidney Beans, Black Beans,
– Anasazi Beans)
2 c Water or stock
2 tb Lime juice
4 ts Olive oil
2 sm Onions — finely chopped
2 ts Chili powder
2 ts Sea salt — OR…
2 tb Tamari soy sauce

Simmer all ingredients until thick. Garnish with
plain yogurt.

TO COOK BEANS: Rinse beans. Cook 2 cups beans in 5
cups water. Bring water to a boil. Add beans. Turn
temperature to low or simmer. Cover with heavy lid.
Simmer 2 to 3 hours until tender. DO NOT season until
beans are done.

VARIATION: Saute chopped green peppers, 2 finely
chopped garlic cloves, 2 stalks of celery chopped,
until barely tender. Add to soup and simmer.

Source: Arrowhead Mills “Variety Bean Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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