CHINESE SWEET AND SOUR SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Raw chicken breast (1/2 lb)
1/4 ts Salt
1 t Cornstarch
3 tb Water
1 t Soy sauce
2 cn (10 1/2 oz ea) condensed
– beef broth
1 Soup can water
1 cn (4 oz) sliced mushrooms and
– liquid
2 tb Vinegar
1 tb Sugar
Lemon slices

Skin chicken with sharp knife; cut in thin 2-inch long
slices. Sprinkle with salt. Mix cornstarch with 3
tbsp. water and soy sauce. Combine with beef broth and
water. Bring to boil; stir often; add chicken,
mushrooms and liquid, vinegar and sugar. Heat. Simmer
5 minutes. Serve with a slice of lemon in each bowl, a
cruet of vinegar on the table. Makes 4 to 6 servings.

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Title: Fido’s Cheese Nuggets
Categories: Dog biscuit
Servings: 10

1 c Uncooked Oatmeal
1 1/2 c Hot Water or Meat Juices
4 oz (1 cup) Grated Cheese
1 Egg, Beaten
1 c Wheat Germ
1/4 c Margerine
1/2 c Powdered Milk
1/4 tb Salt
1 c Cornmeal
3 c Whole Wheat Flour

Servings: 10

In large bowl pour hot water over oatmeal and margerine: let stand for 5
minutes. Stir in powdered milk, grated cheese, salt and egg. Add cornmeal
and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after
each addition. Knead 3 or 4 minutes, adding more flour if necessary to make
a very stiff dough. Pat or roll dough to 1/2 inch thikness. Cut into bone
shaped biscuits and place on a greased baking sheet. Bake for 1 hour at 300
degrees. Turn off heat and leave in oven for 1 1/2 hours or longer. Makes
approximately 2 1/4 pounds.

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Title: Coleslaw 1
Categories: Low, Fat
Yield: 1 servings

1/4 Head cabbage
1/2 ts Celery seed
2 Carrots
Fresh lime juice
1/2 Onion
Kraft Miracle whip Free
2 Or 3 ribs celery
1/2 sm Can crushed pineapple

Place cabbage, carrots, onion and celery in food proccessor and chop fine,
add celery seed and process for another second or two. In large bowl
combine veggies a squeeze or two of lime, pinapple ( undrained) and enough
miracle whip to bind.

From: age1@cornell.edu (Abi Eiger)
converted to MM by Donna Webster Donna@webster.demon.co.uk

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Title: WARM RADICCHIO CHEESE PUDDLES
Categories: Vegetables
Yield: 6 servings

2 ts Extra-virgin olive oil
2 ts Lemon juice
6 lg Radicchio leaves,rinsed
-and dried
3 oz Teleme or Jack cheese,cut
-into 1/4″ thick slices
Freshly ground pepper

Mix oil and lemon juice; brush mixture all over radicchio leaves. Set
leaves, cut side up, in a 9×13″ baking dish. Place an equal portion
of the cheese in each radicchio cup. Sprinkle with pepper.

Bake in a 350’F. oven just until the cheese melts, 4-6 minutes. Serve
hot or warm.

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SPECIAL SPINACH SALAD

Recipe By : JCC Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Salads Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 bag fresh spinach — rinsed and drained
3/8 cup soy sauce, low sodium
1/4 cup red wine vinegar
4 1/2 garlic cloves — crushed
3/8 cup olive oil
Red yellow pepper — slivered
sesame seeds

Mix soy sauce, vinegar, garlic and olive oil., set aside. Toss spinach with
dressing. Toast sesame seeds lightlty. Be careful, they burn easily.
Sprinkle over spinach and toss again. Garnish with slivered peppers.

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NOTES : Sliver the peppers. Can also use radishes, tomatoes.

Title: NORENE’S CHICKEN SOUP
Categories: Soups
Yield: 4 servings

1 Hen, Capon or Broiler
1 tb Salt
8 c Cold Water
5 Large Carrots
3 Stalks of Celery
1 Large Onion, sliced
4 Sprigs of Dill
1/4 ts Pepper

Food writer Norene Gilletz has adapted her
grandmother’s chicken soup recipe for cooking by
microwave. In a soup kettle, combine chicken and
salted water. Bring to a boil. Skim surface. Add
carrots, celery, onion, dill and pepper to the hot
broth. Cover and simmer until meat is tender and
vegetables are cooked — about two hours. Strain and
refrigerate. Remove the fat that congeals on top and
discard. Serve soup with noodles or rice, cooked
separately or in the strained broth.
Microwave method: Gilletz prefers this method, because
all the ingredients and can be added at once and there
is no need to skim the broth. In a bowl, pour boiling
water over chicken. Trim off excess fat. Place chicken
in a five-quart microwave-safe casserole. Cut carrots
and celery into chunks. Add to chicken along with
onion, dill and seasonings. cover with water. To
prevent boiling over, take care water remains 1 1/2
inches below top of the casserole. Cover casserole and
microwave at high (100 %) power for 30 – 35 minutes or
until soup is boiling. Stir. Simmer at medium power
for 25 – 30 minutes. Let stand covered for 15 – 20
minutes. Strain soup. Serve as above.
From The Gazette, 91/01/16.

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Title: Rendang Padang (Indonesian Beef Curry)
Categories: Meats, Main dish, Indonesian
Yield: 4 servings

1 T Vegetable oil
2 Cloves garlic
1 t Turmeric
1/2 t Ginger
3 Lemon grass leaves
450 g Top round or lean beef
Sliced thinly
1 t Salt, or to taste
1 1/2 c Coconut milk
1 Salam leaf

Heat oil in pan and add garlic, turmeric, ginger and lemon grass. Saute
lightly.

Then add meat and crushed chillies. Saute 3 minutes, stirring frequently.
Add salt and chillies and mix well.

Pour coconut milk over meat and add salam leaf. Cover and cook over low
heat until almost dry.

Serve with rice.

Compiled by Imran C.

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Title: Graham Cracker Pie Shell
Categories: Diabetic, Pies
Yield: 9 “ crust

7 lg Plain graham wafers; ( each 3 tb Margarine; melted
-2 1/2″ X 5”)

Break graham wafers into small pieces, place in a plastic bag, fasten
opening with a bag tie, and press with a rolling pin or a large jar to
make crumbs. Continue until all crumbs are fine (total of 1 1/4
cups). Empty into bowl. Melt the margarine, add to crumbs, and mix
well with a fork. Set aside 2 tb to use later as the garnish on the
pie filling. Using the back of a spoon, press remainder of crumb
mixture evenly on bottom and sides of a 9″ pie plate. Chill in
refrigerator for 3 hours or longer before filling.
Food Exchange per serving: (crust only) 1 FAT EXCHANGE + 1/2 STARCH
EXCHANGE; CAL: 86; CHO: 9g; PRO: 1g; FAT: 5g; SOD: 108mg; CHO: 0mg;
LOW-SODIUM DIETS: Use unsalted margarine.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

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Title: CURRIED POTATO AND CAULIFLOWER SOUP
Categories: Soups, Main dish
Yield: 2 servings

3 c Cauliflower pcs.
1 lg Red potato, quartered
Salt
1 tb Butter
1 sm Onion, diced
1/2 ts Ground ginger
1/2 ts Curry powder
3/4 c Half half, or milk
1 1/4 c Chicken broth
Freshly ground white pepper

Combine cauliflower and potato in medium pan with
salted water to cover. Cover and cook 5 minutes.

Remove 1 c. cauliflower and set aside. Cook
remaining cauliflower and potato until very tender.
Drain. Peel potato. Set vegs. aside.

Melt butter in same pan. Add onion and cook over
med. heat until tender, abt. 5 min. Add ginger and
curry pwdr. and cook 30 sec.

Place 2 cups well-cooked cauliflower, potato,
onions with any liquid from pan and half half in
blender jar. Puree. If mixture is too thick, add
some chick. broth.

Return to pan. Add reserved 1 c. cauliflower. Add
remaining chick. broth and heat through over low heat.
DO NOT BOIL. Season to taste with salt and freshly
ground black pepper.

Yield: 2 generous main-dish servings.

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Title: SWEET BREAD~ PORTUGUESE
Categories: Breads, Hawaiian, Portuguese
Yield: 2 servings

1/4 c Water; warm
1 c Milk; scalded and cooled
3/4 c Sugar
1 ts Salt
3 Eggs
1/2 c Margerine
5 c Flour
1 Eggs
2 pk Yeast
1 ts Sugar

* Dissolve yeast in warm water in a large bowl. Stir in milk, 3/4 cup
sugar, salt, 3 eggs, margerine, and 3 cups flour. Beat until smooth.
stir in remaining flour (may need up to a cup more than called for)
until you have a easily managable dough. * Turn out dough on floured
surface; knead 5 minutes. Place in greased bowl; turn greased side
up; cover and let rise 1 1/2 to 2 hours. * Punch down dough and
divide in two. Shape each into a round, slightly flat load.
Place each loaf in round layer pan (9×10 1/2 inches) that has been
greased. Cover and let rise until double (about 1 hour). Heat oven
to 350 degrees.
Beat 1 egg slightly and brush over loaves. Sprinkle with 1 tsp.
Sugar. Bake until loaves are golden brown (35-45 minutes). Makes 2
loaves.

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