Pasta And Bean Soup

Recipe By : The New Basics Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Beans To/From Eat-L
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried beans — (pinto, great
— northern, etc.)
1/2 cup olive oil
1 1/2 cup chopped onions
3 tablespoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
3 bay leaves
1 can tomato paste — (6 ounces)
1 can tomato puree — (28 ounces)
10 cups water
salt and freshly ground black pepper — to taste
1 cup orzo or other small pasta
3/4 cups chopped fresh italian (flat-leaf) parsley
freshly grated parmesan cheese — for garnish

1. Cover the beans with cold water and soak overnight. 2. Heat the olive oil
in a large soup pot. Add the onions, garlic, oregano, basil, and bay leaves.
Cook over low heat, stirring occasionally, until the onions and garlic are soft
and translucent, 10 to 15 minutes. 3. Add the tomato paste and tomato puree,
and cook another 5 minutes. 4. Stir in the water, cover partially, and cook
over medium heat for 20 minutes. 5. Drain the beans and add them to the kettle
with salt and pepper to taste. Reduce the heat, cover, and simmer until the
beans are tender, about 1 1/2 hours. 6. Add the orzo and continue to simmer
until the pasta is tender,another 10 minutes. Stir in the parsley. If the sou
p
seems too thick, thin it with a little water. 7. Ladle into soup bowls and
serve garnished with Parmesan cheese.

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Pat’s Special Diet Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Soups
Low Cal Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Ground meat
1 Red onion — chopped
2 Bell peppers — chopped
1 can Tomato juice (46oz)
2 cans French cut green beans
3/4 can Chili powder — (3.5oz jar)
1 teaspoon Cumin
Garlic powder — to taste
Salt and pepper — to taste
2 packages Artifical sweetener

Brown meat and drain fat. Combine meat with other ingredients into large pot
and cook to chili consistency.
Serves 6.

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Chocolate Zucchini Cake

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups flour — sifted
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup unsalted butter — room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 cups zucchini, unpeeled, — grated
1 6 oz. pkg. semisweet chocolate chips
3/4 cup chopped nut

Preheat oven to 325. Butter and flour 13 x 9 x 2 baking pan. Sift flour,
cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and
oil in a large bowl until well blended. Add eggs 1 at a time, beating well
after each addition. Beat in vanilla. Mix in dry ingredients alternately
with buttermilk, in 3 additions each. Mix in grated zucchini. Pour batter
into prepared pan. Sprinkle chocolate chips and nuts over. Bake 50 minutes
or until tester comes out clean. Cook cake completely in pan.

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Title: Radish Spread
Categories: Cheeses, Dips, Herb/spice, Spreads, Vegetables
Yield: 1 cup

12 sm Radishes
2 tb Dill or basil, fine chopped
8 oz Cream cheese
Lemon juice (opt’l.)

Wash and trim radishes. In a food processor fitted with a steel
blade, grate radishes and herbs briefly. Blend in cream cheese and
lemon juice. Refrigerate. Serve on crackers or thin slices of bread.

Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog,"
Vol. 9, No. 1. Spring 1992. Pg. 48. Posted by Cathy Harned.

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SLOPPY TOMS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
1 Onion — chopped
1/2 Green bell pepper
1/2 c Water
1 Stalk celery
1 c Soy beans — chopped
1/2 c Ketchup
1/8 c Vinegar
1 t Salt
1/2 ts Black pepper
1 t Chili powder
1/2 ts Dry mustard
1 t Worcestershire sauce

Saute onions, pepper and celery in oil until tender.
Add remaining ingredients. Heat through. Serve on buns.

From Deeanne’s recipe files

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Categories: Mcdougall, Main dish, Vegetarian
Servings: 6

1 c Lentils, dried
1/4 c Water
1 md Onion
Garlic clove, chopped
3 x Celery stalks, chopped
28 oz Tomato, canned
1 ts Dill weed
3 c Rice, cooked
1 c Bread crumbs

Cover lentils with water, bring to a boil, cover, simmer over low heat
about 1-1 1/2 hours until tender. Drain liquid, reserving 1/2 cup. Heat 1/4
c water in large pot, add onion, garlic and celery. Cook over medium-low
heat until tender, about 15 minutes. Add tomatoes, drained lentils, 1/2 c
lentil water, cooked rice and dill weed. Mix well. Using a 3 quart
casserole, sprinkle a few breadcrumbs over the bottom. Pour lentil-rice
mixture into the casserole. Sprinkle the rest of the crumbs over the top.
Bake at 350F for 45 minutes. HELPFUL HINT: This may be made ahead of time
and cooked when cold. Add 15 minutes to oven cooking time. FROM The
Mcdougall Plan

Date: Wed, 23 Nov 94 10:50:10 EST
From: dmc@cherry-semi.com (Dawn Chace)

F/F Pumpkin Cream Cheese Pie

Crust:

I used a pkg. of phyllo dough. I just unrolled it out of the package, layed it
on top
of the pie dish that I’d sprayed with Pam and pressed it in. I used kitchen
scissors and cut off the excess.

Filling:

8 oz. f/f cream cheese
1 can pumpkin
3 Tbl. skim milk
4 egg whites
2 Tbl. pumpkin pie spice
1/4 c. maple syrup or honey
1 Tbl. vanilla

Mix everything in a blender and pour into crust. I only have a deep dish pie
plate, so I doubled this recipe (I actually made 2 seperate batches). I brushe
d the
crust with skim milk, wrapped aluminum foil around the edges and baked it at
350 for 30 minutes. When I take it to my mother’s house tomorrow, I will brush

the edges again, and probably bake it for 15 minutes, just to brown the crust.

Title: Butterscotch Apple Crumb Pie
Categories: Pies, Apples
Yield: 6 servings

1 1/2 ts Lemon juice
4 c Pared,sliced tart apples
1/2 c Sugar
1/4 c All-purpose flour
1 ts Cinnamon
1/8 ts Salt
1 9″ unbaked pie shell

MMMMM————————–TOPPING——————————-
1 pk 6 oz. butterscotch chips
1/4 c Butter
3/4 c All-purpose flour
1/8 ts Salt

Preheat oven to 375~. In large bowl, combine lemon juice and apples;
toss until well coated. Stir in sugar, flour, cinnamon and salt; mix
well. Turn into 9″ unbaked pie shell. Cover edges with aluminum foil.
Bake at 375~ for 20 minutes. TOPPING: Melt over hot (not boiling)
water, Nestle Butterscotch Flavored Morsels and butter; stir until
smooth. Remove from heat; stir in flour and salt. Blend until mixture
forms large crumbs. Remove foil from pie. Crumb mixture over top of
hot apples. Bake at 375~ 25 minutes longer.

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GARLIC SOUP (VEGAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Low-fat
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 qt Water
3 Fresh garlic bulbs — peel
1/2 c Pearl barley
1/4 c Long grain wild rice
4 lg Onions — chopped
4 Russet potatoes — peeled/chun
4 lg Carrots — peeled sliced
3 Celery — sliced
1/4 c Tamari soy sauce
1 t Thyme
1/4 ts Ground rosemary
1 tb Spike
2 ts Vegit
2 tb Vegtable broth powder
1 c Sliced fresh mushrooms
2 ts Simply organic seasoning
1 tb Dried parsley flakes
2 ts Dried dill weed
1 t Salt
1 t Salt
4 Russet potatoes — in small ch

This recipe is called garlic soup because it has so
much garlic in it but it is actually a very hearty
soup with a very sweet garlic flavor. It is well worth
the time it takes to peel the garlic but you must use
fresh garlic do not replace with dried minced. Place 2
cups of the water in a large stock pot. Add the whole
garlic cloves and cook over medium heat for 15 min.
Remove the garlic cloves and mash them thoroughly
before processing. Blend in a food processor. Add the
remaining 2 1/2 qts water the barley and the wild
rice. Bring to a boil cover and simmer for 15 min.
Add the remaining ingredients bring to a boil turn
down to simmer and cook until tender about 30-45 min.
This soup tastes best if made a day or two in advance
to give the flavors a chance to blend. Nutrition (per
serving): 274 calories Total Fat 1 g (3% of calories)
:

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Title: Quick ‘n Easy Macaroni Cheese
Categories: Pickell, Casserole, Bick’s
Yield: 6 servings

2 c Macaroni
2 1/2 c Shredded cheddar cheese
Divided
1 1/2 c Diced ham
1 1/2 c Sour cream
1 c Cottage cheese
1 x Egg, beaten
1/2 c Bick’s zesty onion relish
Salt pepper to taste

Preparation time, not flavour, has been decreased.

COOK macaroni until al dente. Drain well.
COMBINE 1 1/2 Cups Cheddar cheese and remaining ingredients in large
bowl. STIR in macaroni.
MIX well. Turn into greased 9″ x 9″ baking pan.
SPRINKLE with remaining cheese.
BAKE at 350F (180C) for 30 minutes or until hot.
BROIL lightly, if desired, for a crisp golden brown top.

HELPFUL HINT: Microwave: Don’t sprinkle cheese on top. Cover with
wax paper. Cook at Medium 10 – 12 minutes, stirring twice. Sprinkle
cheese on top. Broil in conventional oven until brown.

Source: Bick’s Savoury Relish Recipes Vol.1
Submitted by: Kathleen Pickell August 02, 1995

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