1 potato, chopped
1 carrot, chopped
1 stalk broccoli, chopped
1/2 sweet onion, finely chopped
3-4 cloves garlic, minced
1/4 cup balsamic vinegar
black pepper to taste
dried basil to taste

Steam the potato, carrot, and broccoli until just tender, 15-20 minutes.
Meanwhile saute the onion, garlic, and seasonings in the vinegar. Stir the
steamed vegetables into the vinegar mixture until thoroughly coated.
Serve.

Peanut Butter Puffs

Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup peanut butter
1/2 cup powdered sugar — sifted
2 tablespoons butter
1 teaspoon vanilla
7 sheets phyllo dough
1/3 cup butter — melted
1/2 cup semisweet chocolate pieces — melted
1/4 cup pecans — chop

For cookie filling, stir together the peanut butter, powdered sugar, 2
tablespoons of butter and vanilla until well mixed. Set aside.

Brush 1 sheet of phyllo dough with some of the melted butter. (Keep
remaining sheets covered with a damp towel to prevent them from drying out.)
Cut phyllo sheet lengthwise into 4 long strips. Place a slightly rounded
teaspoon of the peanut butter filing about 1″ from one end of one of the
strips. Starting at the same end with the filing, fold a corner of the dough
over the filling so it lines up with the other side of the strip, forming a
triangle. Continue folding like a flag in a triangular shape, using the
entire strip. Repeat with the remaining cut strips and sheets of phyllo.
Brush each triangle with melted butter and place on an ungreased cookie
sheet, seam side down. Bake in a 400 oven for 6 to 8 minutes or until
golden. Cool on wire racks.

Pipe or drizzle the tops of the triangles with melted chocolate (thin
chocolate with melted shortening, if necessary). Or, if desired, spread
cookies with chocolate and sprinkle with chopped pecans. Cool until
chocolate sets. Serve immediately or cover and chill for up to 2 days.
Makes 28.

You can freeze the UNFROSTED triangles to have on hand for last minute
holiday entertaining or gift giving. Decorate with chocolate and nuts just
before serving.

– – – – – – – – – – – – – – – – – –

JAPANESE NOODLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb EDEN Hot Pepper Sesame Oil
2 Cloves garlic — pressed
1 md Onion — cut in half moons
2 Carrots
— chopped in half moons
1 Celery stalk — chopped
1 pk EDEN Shiitake Mushrooms
– soaked in 1 cup water
– for 20 minutes
7 c Water
1/2 pk EDEN Bifun Rice Pasta
-OR- Mung Bean Pasta
2 tb Grated fresh ginger
1 c Pea pods — cut off ends
1 bn Mustard greens or kale
-OR- collards or chard
– chopped
1 sm Red pepper — chopped
1/4 c EDEN Organic Shoyu
-OR- Tamari
–(amount may be doubled)
2 tb EDEN Brown Rice Vinegar
2 tb EDEN Mirin
1 t Cayenne (optional)
1/2 c Roasted cashews, chopped

Heat oil, saute onions, carrots, celery. Slice
shiitake mushrooms, discarding stems. Add shiitakes,
soaking liquid and water to sauteed vegetables. Bring
to a boil, simmer 15 minutes. Add pasta, cook
according to package directions. Add ginger, pea pods,
red pepper, greens, shoyu, vinegar and mirin. Turn
heat down and allow vegetables to cook for 5
cashews.Vegetables should be bright and minutes. Serve
garnished with chopped crunchy. The soup is best
served immediately.

Prep. 30-40 minutes
Cooking: 15 minutes
Yields: 6-8 servings

Copyright 1995 Eden Foods, Inc.

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Title: ALMOND DOUBLE CHIP COOKIES
Categories: Cookies
Yield: 36 servings

3/4 c Butter or margarine,
-softened
3/4 c Packed light brown sugar
1 Egg
1/2 ts Almond extract
1 1/2 c All-purpose flour
1/4 ts Baking soda
ds Salt
1 c Semisweet chocolate chips
1 c Vanilla milk chips
1/2 c Slivered blanched almonds

Preheat oven to 375’F. Line cookie sheets with parchment paper or leave
ungreased. Beat butter and brown sugar in large bowl until creamy. Beat in
egg and almond extract. Combine flour, baking soda and salt in small bowl.
Blend in butter mixture. Stir in semisweet and vanilla milk chips and
almonds. Drop dough by rounded tablespoonfuls, 3″ apart, onto prepared
cookie sheets. Bake 8-10 minutes or until light brown. DO NOT OVERBAKE.
Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.

Makes about 3 dozen cookies.

—–

White Gazpacho

Recipe By: The Goldbecks Short-Order Cookbook
Serving Size: 4
Preparation Time: 5:00
Categories: Soups

Amount Measure Ingredient Preparation Method
2 cups cucumber peeled and diced
1 small clove garlic minced
1/2 cup parsley
1/2 teaspoon salt
2 tablespoons white vinegar
2 cups yogurt
1/2 cup sour cream

Combine cucumber, garlic, parseiy, salt and vinegar in a blender or food
processor and blend until smooth. Blend in yogurt and sour cream until
evenly mixed. Chill before serving.
—–
Notes: Tastes good with nonfat yogurt and nonfat sour cream

Serving Ideas: Top with croutons.

Terri Machett
TLMVC@aol.com

Eggplant-Mushroom Sauce

Recipe By : the California Culinary Academy
Serving Size : 5 Preparation Time :0:35
Categories : Vegetables Make-Ahead Dishes
Pasta Pasta Sauces Low Cholesterol
Sauces Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tablespoons olive oil
1 large onion — chopped
3 cloves garlic — minced
28 ounces canned tomatoes — undrained
1/4 cup dry red or white wine or vermouth
1 1/2 pounds eggplant, unpeeled — cut into 3/4″ cubes
2 cups sliced mushrooms
2 teaspoons fresh basil — finely chopped
2 teaspoons fresh oregano — finely chopped
1/2 teaspoon sugar
salt and freshly ground pepper — to taste

1. In a wide-bottomed pan or skillet with high sides over medium-high
heat, heat oil. Add onion and garlic; saute about 2 minutes.

2. Break tomatoes into bits. Add to pan with their juice, wine, eggplant,
mushrooms, herbs, and sugar.

3. Cover pan and simmer 5 minutes. Remove cover and cook over medium heat
until sauce reduces and thickens, 10 to 15 minutes.

4. Season to taste with salt and pepper. Cool to room temperature and
refrigerate or freeze (see Timesaver Tip).

5. To serve: Cook 12 ounces dried spaghetti, following package directions.
Drain. Serve sauce over pasta. Serve with a generous amount of freshly
grated Parmesan cheese.

Make 5 to 6 cups (5 to 6 servings).

* Timesaver Tip: Sauce can be made up to 2 days ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon into freezer
container, cover, label, and freeze at 0 degrees F up to 4 months. To
serve, defrost sauce 20 to 30 minutes in microwave oven on Defrost
setting, stirring several times, or thaw in refrigerator 8 to 24 hours.
Gently warm sauce in saucepan or in microwave oven on 50% power, 3 to 5
minutes, stirring several times.

– – – – – – – – – – – – – – – – – –

NOTES : This sauce actually tastes best when made ahead. Serve it with
spaghetti; see step 5 for instructions on cooking the pasta.
Nutr. Assoc. : 0 0 0 0 3177 3234 0 0 0 0 0

Title: Swedish Cardamom Braid
Categories: Diabetic, Vegetarian, Breads/bm
Yield: 12 servings

2 tb Active Dry Yeast 1/4 c Vegetable Oil
1/2 c Lukewarm Water (105 to 110 1 Egg
-degrees) 3 1/2 To 4 c Flour
1/2 c Milk, scalded 1 ts Ground Cardamom
1/4 c Sugar 1/2 c Raisins, dark or golden
1/2 ts Salt

Combine the yeast and the lukewarm water. Let stand until dissolved.
Pour the hot milk over the sugar to dissolve it. Pour the hot milk
over the sugar to dissolve it. Add the salt and vegetable oil. Cool.

Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom
into the sugar mixture. Add the raisins and extra flour. Beat until
smooth. Turn the dough onto a lightly-floured surface. Knead until
smooth and elastic.

Transfer to a lightly-oiled bowl, cover with a damp towel and let
rise in a warm place until doubled, about 1 hour.

Punch down the dough and transfer to a lightly-floured surface.
Divide into thirds. Roll each part into a 10-inch-long strand. Braid
loosely. Place on a lightly-oiled baking sheet. Cover and let rise in
a warm place until doubled, about 1 hour.

Bake in a 350-degree oven for 30 to 35 minutes.

Serves 12

One Serving = Calories: 121 Carbohydrates: 17 Protein: 2 Fat: 5
Sodium: 94 Potassium: 89 Cholesterol: 23

Exchange Value: 1 Bread Exchange + 1 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

MMMMM

Tuscan Bean Soup With Greens

Recipe By : Cooking Live Show #CL8859
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup olive oil
1 medium onion — diced
2 cloves garlic — diced fine
3 1/2 cups chicken stock
3 cups torn broccoli rabe
3 cups torn kale
2 cans cannellini beans
1 large can whole tomatoes
3 sprigs fresh thyme or 1 teaspoon dried thyme
salt and pepper to taste

In a large pot heat olive oil and cook the onion until translucent. Add the gar
lic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale
and stir frequently until wilted. Add the beans to the pot and stir to combine.
Add the chicken stock. Squeeze the whole tomatoes into the pot one by one and
stir to combine. Add the thyme and season with salt and pepper to taste. Bring
to a simmer and cook until heated through. Serve hot.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

FLUFFY PINEAPPLE CHEESECAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Drnd29a
2 package Lady Fingers (unfilled)
2 package Cream cheese (8 oz size)
1 20 ounce Can Crushed Pineapple
1/4 cup Sugar
16 ounce Cool whip

Line bottom and sides of 9 1/2 inch spring form pan with both packages of lady
fingers. Put Cream cheese, sugar and 1/2 can pineapple in bowl and mix with
electric mixer about 1 1/2 minutes. Add rest of pineapple and mix well. Fold
in all of Cool Whip. Pour entire ingredients over lady fingers. Refrigerate 5
or 6 hours before serving. NOTE: This takes just a few minutes to put together
and needs no cooking.

– – – – – – – – – – – – – – – – – –