Cafe Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Each Chickens, about 2-1/2 pound
Cut into eighths
1 Onion — chopped
2 Of garlic — chopped
Salt white pepper to taste
1 Each Green pepper — diced
1 Medium Very ripe tomato, Peeled
Seeded and chopped
1 cup Dry white wine
Pinch of cayenne pepper

Combine all ingredients in slow-cooker. Cover pot and set at Low.
Cook for 6 to 8 hours, or until chicken is tender.
YIELD: Serves 6 to 8

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Title: Creamy Mushroom Soup
Categories: Soups/stews, Beef
Yield: 2 servings

1/4 c Chopped Onion 1/2 ts Worcestershire Sauce
2 tb Snipped Parsley 1/8 ts Dry Mustard
1 tb Butter Or Margarine 1 x Dash Freshly Ground Pepper
1 1/2 c Fresh Sliced Mushrooms 2/3 c Water
1 1/2 ts Cornstarch 1/2 c Dairy Sour Cream
1 ts Instant Beef Bouillon 1 x Snipped Parsley (Opt.)

In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley,
and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes
or till the onion is tender but not brown. Stir in the sliced fresh
mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till
the mushrooms are tender, stirring once. Stir in cornstarch, beef
bouillon granules, worcestershire sauce, dry mustard, and freshly ground
pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4
minutes or till thickened and bubbly, stirring twice. Combine hot
mushroom mixture and dairy sour cream in a blender container. Cover and
blend till mixture is nearly smooth. Pour back into the 4-cup measure.
Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom
mixture is heated through. DO NOT BOIL! Garnish with additional snipped
parsley, if desired.
NOTE:
~—-
After making Creamy Mushroom Soup, use this quick clean-up method to wash
your blender. Simply fill the blender container about 1/3rd full with
lukewarm water and add a small amount of detergent. Replace the lid and
run the moter a few seconds or till the blender container is clean.
Rinse, dry, and return the blender container to it’s base.

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Chicken and Barley Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Soups Stews
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups chicken broth
1 cup water
1 cup chopped onion
1 cup sliced carrots
1/2 cup sliced celery
1 1/2 oz uncooked barley
1/2 tsp. crushed dried thyme leaves
1/4 teaspoon turmeric — optional
12 oz cubed cooked chicken
1 tbsp parsley

Method:
In large saucepan, combine all ingredients except chicken and parsley.
Bring to a boil. Reduce heat; simmer 30 to 40 minutes or until barley
is
tender. Add chicken and parsley. Cook until thoroughly heated.

Serves 4 (1-1/2 -cup servings)

Diabetic Choices:
1 Fruit/Vegetable Choice, 3 Protein Choices, 1/2 Bread Choice 1/2 Fat
Choice

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NOTES : Serves 4 (1 1/2-cup servings)

I found this recipe a few years back and converted it to Weight
Watchers then I converted to Canadian Diabetic Choices, it might
not be perfect, but close, Dennis and I have this recipe 5 or 6
times a year.

TURKEY – VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter or Olive Oil
2 Onions, chopped
2 Crushed garlic cloves
20 oz Chicken broth
2 1/2 c Water, or
5 c Turkey stock
1/2 ts Poultry seasoning
1 c Small or medium egg noodles
1 kg Frozen mixed vegetables
2 c Leftover turkey, bite sized

: Melt butter in a large saucepan set over
medium heat. Add onions and garlic. Cook, stirring
often, for 5 min. Add chicken broth and water or
turkey stock, and poultry seasoning. Bring to a boil
over high heat. Stir in noodles. Return to a boil,
then reduce heat to medium. Boil gently, uncovered,
stirring often, for 10 min. Add frozen vegetables and
turkey. Cover and simmer just until hot, about 2 to 3
min.

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Date: Thu, 23 Sep 93 08:52:01 EDT
From: Christina Hulbe

Pumpkin Cookies
—————

3/4 Cup canned pumpkin puree
3/4 Cup packed brown sugar
1/2 Cup
+ 2 Tbsp nonfat plain yogurt
1 tsp vanilla extract
1 Cup raisins
2 Cups cake flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg

oven: 350 F
line 2 baking sheets with parchment or coat with non-stick spray

In a large bowl, whisk together pumpkin, sugar, yogurt,
and vanilla. Stir in raisins. In a medium bowl, stir together
remaining (dry) ingredients. Add the dry ingredients to the wet
and mix just until blended.

Drop the dough by tablespoonfuls onto prepared baking sheets, spacing
cookies about 4 cm apart. Bake for 15 minutes, until they seem
firm. Transfer cookies to a wire rack to cool. Makes 3 dozen
cookies.

Storage: no-fat-added cookies do not store well. They become stale
quickly and stick together if stacked. As soon as they are cool, wrap
the cookies, layers separated by waxed paper, and freeze. To serve,
simply let them thaw to room temperature.

Notes: Because there is no fat to help them spread, the cookies will
be kind of lumpy. These look a little funny (and don’t really brown
because there is no fat) but they taste very good.

MANDARIN HOT AND SOUR SOUP 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Soup stock, 6-8 cups
1/4 lb Pork, lean
1/2 Square bean curd (optional)
1/4 c Shredded bamboo shoot
3 Dried black mushrooms 2-3*
2 tb Sliced can button mushrooms
4 Dried wood ears (optional)*
2 Stalks green onion, chopped
1 Slice cooked ham, shredded**
4 tb Vinegar
1 t Chili Oil (optional)
1/4 Hite pepper
3/4 ts Salt
1/2 ts Sesame oil
1/2 ts Sugar
1 tb Soy sauce
2 Eggs lightly beaten
3 tb Cornstarch in 3 T water

* Soaked and shredded.
** Optional
Bring soup stock to a boil, add shredded pork, black
mushrooms and wood ears. Cook 2-3 minutes. Add
remainder of ingredients and seasonings (except
cornstarch, eggs, and green onion) reduce heat and
simmer for 2 minutes. Thicken with cornstarch and turn
off heat. Slowly pour in beaten eggs in a thin stream
while stirring. Serve immediately. Garnish with green
onion. If soup is to be prepared ahead of time, do not
add cornstarch and eggs until serving time. Otherwise
the egg will be overcooked and spoil the appearance.
Soup should be quite hot and sour. Adjust the hotness
with varying amount of white pepper and the sourness
with different amounts of vinegar.

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OVERNIGHT HASHED BROWN POTATOE CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Frozen hashed brown potatoes
1/4 lb Butter
1 pt Sour cream
1 cn Mushroom soup
8 oz Chedder cheese — shredded
1 Onion — grated
3/4 c Milk* (optional)

Cut butter into potatoes. Mix rest of ingred. together; pour over top of
potatoes. Toss. *1/4 – 3/4 c. milk can be used in place of one-half of
the sour cream. It will make a moister casserole, if desired. Bake in a
13×9″ pan @ 350 for 1/2 hr covered and an additional 1/2 hr. uncovered. I
have used Cheddar Cheese soup, but reduce the butter as it will be greasy
with both. I also put additional shredded cheese on top during the second
half hour of baking. Doubles well. Can be refrigerated overnight after
mixing all together. TSPN00B-LISA CRAWLEY

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Title: SHIH CHIN TAN P’AI (ASSORTED MEAT IN EGG PIE)
Categories: Chinese, Chicken, Pork, Poultry, Seafood
Yield: 4 servings

1/3 c Chicken, diced boned
1/4 c Ham, diced
1 Duck gizzard
1/4 c Shrimp, small shelled
1/4 c Black mushrooms, diced
1/4 c Bamboo shoots
2 tb Green peas
2 tb Oil
1/2 tb Wine
1/2 ts Salt
8 Eggs
2 tb Flour
1/4 ts Salt
1/4 ts MSG (optional)
6 tb Oil

1) Cut the softened black mushrooms, cooked ham, duck,
gizzard, chicken meat, shrimp and bamboo shoots into
dices. Stir fry all the diced ingredients with 2
tablespoons of oil and season with 1/2 teaspoon of
salt and 1/2 teaspoon of wine. Then add the green
peas. Mix well. Remove and place in a bowl.

2) Beat the egg whites with an egg-beater or
chopsticks until very stiff. Add the flour, salt, MSG
and egg yolks. Mix well.

3) Heat the pan very hot. Put 6 tablespoons of oil in
pan and then pour in the egg paste. Fry over low heat
until almost stiff. Sprinkle the fried stuffing over
the egg pie. Fry again until golden. Turn over and
fry the other side for about 2 minutes.

4) Remove and cut the egg pie into small pieces of any
shape for eating convenience. Garnish with some
lettuce leaves and serve. Pei Mei’s Chinese Cook Book
Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing
Co, Ltd (1974)

—–

Title: Steamed Butterfish in Bean Threads
Categories: Chinese, Seafood, Ceideburg 2
Yield: 2 servings

8 To 10 dried shiitake
-mushrooms
1 1/2 oz To 2 oz bundle bean threads
1 lb Butterfish (about 6),
-cleaned
1/3 c Chicken stock
2 Green onions, shredded
1 1/2 tb Shredded ginger
1 1/2 tb Soy sauce
1 ts Asian sesame oil

There are a couple of kinds of butterfish. One is the large
“sablefish”. The other is the smaller silvery diamond shaped fish
familiar to those who hang out around Asian markets. This calls for
the latter type.

In separate bowls, soak the mushrooms in warm water and the bean
threads in hot water until soft, 20 to 30 minutes. Drain the
mushrooms, discard the stems, and toss the caps with a teaspoon of
soy sauce. Drain the bean threads and place in a deep heat-proof
plate or glass pie pan that will fit inside a wok or other steaming
pot.

Arrange the fish on top, tucking the mushroom caps in around them.
Pour in the chicken stock, scatter the green onion and ginger on top
of the fish, and sprinkle with the remaining soy sauce.

Bring the water in the steamer to a rolling boil and place the plate
on a rack an inch above the water. Cover and steam for 20 minutes.
Sprinkle with the sesame oil and serve from the steaming dish. Serves
2 to 3 as a main dish, 4 with other dishes.

PER SERVING (main dish): 85 calories, 6 g protein, 9 carbohydrate, 3
g fat (1 g saturated), 14 mg cholesterol, 539 mg sodium, 3 g fiber,

Jay Harlow, San Francisco Chronicle, 11/3/92.

Posted by Stephen Ceideberg; November 4 1992.

MMMMM

GULASCHSUPPE (GOULASH SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Onion — Chopped
1/4 c Shortening
3 ea Green Bell Peppers — Chopped
3 tb Tomato Paste
1 lb Beef Cubes — 1-inch Cubes
1 x Red Pepper — Dash
1 t Paprika
2 ea Garlic Cloves — Minced
6 c Beef Broth — *
1 tb Lemon Juice
1/4 ts Caraway Seeds

* Beef Broth can be either canned or home made (home
made is preferred.)
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Fry onions in hot fat until
transparent. Add green peppers and tomato paste.
Cover and simmer 10 minutes. Add lean beef cubes and
remaining ingredients. Simmer about 1 1/2 hours,
until meat is tender. (Add cubed potatoes if you like
and simmer until potatoes are done.) Best when
reheated and served the second day.

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