PUMPKIN SOUP WITH CHIVES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion — diced
5 c Homemade chicken stock
— well seasoned
2 1/2 c Pumpkin puree
— canned or fresh*
Salt and nutmeg — to taste
Cayenne pepper — to taste
2 c Light cream
—–GARNISH—–
Whipped cream (opt’l.)
Fresh chives — chopped
—–PRESENTATION—–
Hollowed-out pumpkin shell
-plus lid (opt’l.)

*If using fresh pumpkin: Wash, halve and scrape out
seeds and fiber. Peel and cube. Cook, covered, in
boiling water until tender (about 25 minutes). Mash
in blender or by hand and let drain in strainer for 30
minutes. You’ll need about 5 cups of cubed fresh
pumpkin to yield enough cooked puree. If you plan to
use the pumpkin shell as the soup tureen, cook all the
cubed pumpkin, saving any leftover puree for use in
pies, breads or muffins.

To make the soup: Cook diced onion with stock in a
large saucepan for about 10 minutes. Add pumpkin
puree and seasonings. Process in blender or food
processor until smooth. Return to saucepan. Add
cream and heat through, but do not allow to boil.
Taste and adjust seasonings.

Ladle into pumpkin shell if desired, replace lid, and
ladle into individual bowls at the table. Garnish
each with a dollop of whipped cream and sprinkle with
chopped chives.

From _Nancy Enright’s Canadian Herb Cookbook_ by Nancy
Enright. Toronto: James Lorimer Company, Inc., 1985.
Pg. 28. ISBN 0-88862-788-2. Electronic format by
Cathy Harned.

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Title: Corn Tabouleh Salad
Categories: Salads, Corn
Yield: 8 servings

1 c Bulgur wheat
1 t Finely minced garlic
1 c Water
1/4 c Olive oil
1 Granny Smith apple, cored
-and cut into 1/4″ dice
1/2 c Golden raisins
2 T Fresh lemon juice
2 c Fresh corn kernels, cooked
1/2 Seedless cucumber, peeled
-and cut into 1/4″ dice
4 Ripe plum tomatoes, cut
-into 1/4″ dice
3 Scallions (with 3″ of the
-green left on), thinly
-sliced on the diagonal
1/2 c Basil leaves, thinly
-slivered
Salt to taste
Freshly ground black pepper
-to taste

Bulgur wheat is readily available in most supermarkets and specialty
food stores. If you prefer another grain, you can easily substitute
cooked rice, barley or couscous. When mixing the salad, use a fork to
keep grains from sticking together.

1. Combine the bulgur, garlic, water and olive oil in a large bowl.
Mix together, then set aside for 30 minutes.

2. In another bowl, mix the diced Granny Smith apple and golden
raisins with lemon juice to prevent the apple from discoloring.

3. After 30 minutes, fluff the bulgur well with a fork. Add all the
remaining ingredients, using a fork to combine and fluff the salad.

Per serving: 209 calories, 8 grams fat, no colesterol.

NOTE: If you like your corn very sweet (and who doesn’t?), add 1
tablespoon of sugar to the boiling water before you cook the corn.

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GRANDMA VAVRICEK’S KOLACHE RECIPE

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Desserts Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ENVELOPES ACTIVE DRY YEAST
1/4 c LUKEWARM WATER
1 tb SUGAR
1 cn EVAPORATED MILK WITH ENOUGH
-WATER ADDED TO MAKE 2 CUPS
3/4 c BUTTER
3/4 c SUGAR
2 ts SALT
4 EGG YOLKS PLUS ONE WHOLE EGG
-SLIGHTLY BEATEN
1 t GRATED LEMON RIND
6 1/4 c SIFTED FLOUR
SOFTENED BUTTER AS NEEDED
Topping
1 c Flour
1/2 c Sugar
1/4 c Butter or margarine
Poppy Seed Filling
1 cn Poppy Seeds
1/4 c Vanilla Crumb Wafers
1/4 c Pecan Meal Or Finely Chopped
-Pecans
1/3 c Honey
Cream Cheese Filling
8 oz Cream Cheese
2 Egg Yolks
1/4 c Sugar

Grated Rind Of One Lemon

In a small bowl dissolve yeast in warm water.
Sprinkle with 1 tbsp sugar and let stand. Scald milk
in sauce pan. Remove from heat and stir in butter and
1/2 cup sugar. Cool to lukewarm. Add salt and egg
yolks. Combine milk mixture to yeast in large bowl.
Bit by bit add the flour until all has been used.
Knead dough on lightly floured board until glossy.
Place in bowl, cover to let rise in warm place (80ø)
until doubled in bulk about 1 hour. This dough will
not be quite as stiff as a roll dough. Now using a
tablespoon take egg-sized bits of the dough and roll
into balls on the floured board. Place on greased
baking sheet about 1 inch apart. Brush each with
softened butter. Let rise again. covered until
light. Make an indentation in each, large enough to
hold 1 tsp of fruit filling. Sprinkle fruit with some
of the topping. Bake at 425ø for 15 minutes. Remove
from oven. Brush with softened butter immediately.
Cool kolaches on wire rack. Makes about 3 1/2 dozen.

Topping: Mix all ingredients together in mixer until
the consistency of cornmeal.

POPPY SEED FILLING: Mix well. Place by teaspoon full
into kolache indentations.

CREAM CHEESE FILLING: Beat all ingredients together
and place by teaspoon full i indentations.

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Title: Green Beans
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 sweet ones

1 lb Green beans; 2 tb Margarine;
1/2 c Shallots; chopped 2 tb Olive oil;
1 c Tomato; diced Salt and freshly ground
4 oz (1 c) mushrooms; sliced -pepper

Remove ends from beans. Leave beans whole or cut crosswise into 1″
pieces. Place beans in 1″ salted water (1/2 ts salt to 1 c water).
Bring to a boil and cook uncovered for 5 minutes. Cover and cook
until tender, 5 to 10 minutes longer. Drain beans, turn into a warm
bowl, and set aside. Cook and stir shallots, tomato and mushrooms in
margarine and oil until mushroom are tender, about 4 minutes. Season
with salt and pepper to taste. Add vegetable mixture to beans and
toss. I would cut back on the fat in this recipe….
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 63; CHO: 0mg; CAR: 6g; PRO: 2g; SOD: 245mg; FAT: 4g;

Souce: All-In-One Diabetic Cookbook

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RISOTTO PRIMAVERA

Recipe By : McCALL’S MAGAZINE — APRIL 1997
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups to 6 cups chicken broth
3 tablespoons unsalted butter
1 tablespoon olive oil
1 cup finely chopped onion
3 cloves garlic, chopped
1 1/4 cups Arborio rice
1/2 cup dry white wine
1 1/2 teaspoons grated lemon zest
1 pound pencil-thin asparagus, trimmed, cut — diagonally
into
–1 1/2 inch lengths
1 1/2 cups diced red bell pepper
1 1/2 cups diced yellow summer squash
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped parsley
1/2 cup freshly grated Parmesan cheese

In medium saucepan, heat broth to a simmer; keep hot over very low heat.
In large heavy skillet, combine 2 tablespoons of the butter, the oil,
onion and garlic; cook over medium heat, stirring, 5 minutes or until
crisp-tender. Add rice; cook stirring, 3 minutes. Add wine and zest;
cook stirring, wine absorbed. Raise heat to medium-high. Stir in 1/2
cup hot broth; cook, stirring, until most of the liquid evaporates (spoon
leaves track on bottom of pan, yet liquid surronds each grain). Cook,
stirring, 10 minutes more, adding broth, 1/2 cup at a time, as liquid
evaporates. Stir in asparagus, bell pepper, squash and black pepper;
cook 12 to 15 minutes more; adding hot broth, 1/2 cup at a time, until
rice is firm yet tender, a creamy sauce forms and vegetables are tender.
Remove from heat; stir in remaining butter, the parsley and cheese.
Serve immediately. Makes 8 servings.

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Title: Gingered Shrimp Salad
Categories: Seafood, Salads
Yield: 1 servings

1 1/2 lb Shrimp, cooked
1/4 c Vinegar, white wine
1 tb Lemon juice
1 ts Sugar
2 c Celery
3/4 c Oil
2 tb Water
1 1/2 ts Ginger
1/2 ts Salt
2 c Carrot

Mix together all ingredients except shrimp and vegetables. Pour half
over shrimp and half over the vegetables. Marinate for an hour, drain
and serve over lettuce or sprouts.

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Title: Mushroom Ketchup
Categories: Condiments, Sauces, Vegetables, Dips, Vegan
Yield: 4 cups

1 1/2 lb Mushrooms, firm fresh
1 1/2 tb Pickling salt
1 oz Dried boletus mushrooms
3 c Hot tap water
2 c White wine vinegar
3 lg Shallots, peeled -=OR=-
1 sm Onion, peeled
1 ea Garlic clove, peeled
10 ea Whole allspice -=OR=-
1/4 ts Ground allspice
4 ea Whole cloves
3 lg Mace blades
2 ea Bay leaves
1/2 ts Ground ginger
1/2 ts Freshly ground pepper
1/4 c Medium or dry sherry

Wipe mushrooms clean with a damp cloth, or brush them clean. Avoid
washing them if possible; if it is necessary, swish them rapidly
through a bowl of water and lift and drain them promptly. Trim off
any discolored stem ends or damaged portions. Slice the mushrooms
thin (a food processor fitted with the thin-slicing disc makes short
work of this task) and mix them thoroughly with the salt in a ceramic
bowl. Cover mushrooms with a cloth and let them stand 24 hours,
stirring occasionally. They will become very dark (the finished
ketchup will be approximately the color of black bean soup).

At least an hour before the end of the salting period, combine the
dried boletus mushrooms with the hot tap water; let them stand,
covered, until completely soft.

Lift the soaked mushrooms from their liquid with a slotted spoon
(this is to eliminate any grit that may be in the liquid) and place
them in the container of a blender or food processor. Let soaking
liquid settle for a minute or two, then carefully pour it over the
mushrooms, stopping before any grit is poured out. Puree the soaked
mushrooms, then pour the puree into a preserving pan. Without
rinsing the blender container, puree the salted mushrooms; add this
puree to that in the pan.

Place about 1/2 cup of the vinegar in the blender and add shallots and
garlic; process them to a puree. Add this puree to the mixture in
the pan, together with the rest of the vinegar, the allspice, cloves,
mace, bay leaves, ginger and pepper. Bring the mixture to boiling
over medium-high heat, lower heat, and simmer the ketchup, uncovered,
stirring it often, for 1 to 1 1/2 hours, or until the tiny fragments
of mushroom are very soft, almost jellylike, and the ketchup is thick.

To test for correct consistency, pour a spoonful onto a saucer and
let it stand 10 minutes, with the pot off the heat; if very little or
no liquid seeps from the solids, the ketchup has thickened enough. If
it does not pass this test, resume the cooking for as long as
necessary.

Press ketchup through a sieve to remove the bay leaves and whole
spices, then puree it again, in batches if necessary, in a blender or
food processor, running the machine until the texture is velvety
smooth.

Return ketchup to the rinsed-out pan and bring it to a full boil
again over medium-high heat, stirring it constantly. Stir in the
sherry.

Ladle the boiling-hot ketchup into hot, clean half-pint or pint
canning jars, leaving 1/4″ of headspace. Seal jars with new
two-piece canning lids according to manufacturer’s directions and
process for 15 minutes (for either size jar) in a boiling-water bath.
Cool, label and store the jars. Let ketchup mellow for a few weeks
before serving it. Keeps for at least a year in a cool pantry.

Helen Witty, “Fancy Pantry” Posted by Cathy Harned.

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Title: Roundup Stew
Categories: Stews, Chuckwagon
Yield: 12 servings

2 lb Beef, cut in cubes the size
-of the thumb tip
6 md Potatoes (cubed)
6 md Carrots (cubed)
1 md Onion (diced)
Salt to taste
Pepper to taste

Brown meat in 8-quart tall Dutch oven, using bacon drippings. Cover
with water and slow simmer approximately 1 hour; add carrots, salt
and pepper; cook 30 minutes more; add potatoes and onions; simmer 45
minutes more, until carrots and potatoes are tender. Makes
approximately 12 servings.

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Title: HONEY-AND-SPICE GLAZE
Categories: Spices
Yield: 10 servings

2 Lemons,medium-size
1/2 c Honey
2 tb Mixed pickling spice,crushed
2 ts Salt

1. Remove peel from 2 lemons; trim off as much white membrane as
possible. Cut peel lengthwise into thin strips. From lemon, squeeze 3
tablespoon juice.
2. In 1-quart saucepan over medium heat, cook lemon peel and juice,
honey, mixed pickling spice, and salt aboput 5 minutes.

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Title: Cranberry Chews
Categories: Cookies
Yield: 60 servings

Grant; hwwk11b
2 1/3 c Flour
1 c Brown sugar; packed
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1/2 ts Salt
1 c Butter, cold; in 16 pieces
1 1/2 c Rolled oats
16 oz Cranberry sauce-whole berrie
1/2 c Orange marmalade; thick
1 ts Vanilla extract
1 c Walnuts; chopped

DESCRIPTION: Chewy Cranberry Oat Bars with an oat-nut topping.

Preheat oven to 350. Grease a 10×15 jellyroll pan (9×13 okay). In a large
bowl, combine 2 c flour, brown sugar, cinnamon, nutmeg, cloves and salt.
Cut in butter until resembles coarse meal. Stir in oats. Reserve 1 1/2 c
of mixture. Firmly press remainder in bottom of prepared pan. Bake 15
minutes. Cool 10 minutes before filling. In medium bowl, stir together
cranberry sauce, marmalade and vanilla. Slowly add remaining 1/3 C flour,
blending thoroughly. Spread evenly over baked and cooled crust. Add nuts
to reserved oat mixture, sprinkle over top of cranberry filling. Bake 30
minutes or until lightly browned. Cool in pan on rack. Cut into 64 bars.
Store in airtight container one week, freeze for longer storage. From “The
Joy of Cookies.” Formatted by Theresa Grant, HWWK11b.

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