MAINE FISH CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Salt Pork, diced
4 c Diced raw Potatoes
3 x Med Onions, peeled sliced
2 ts Salt
3 lb White fleshed Fish *
2 c Scalded Milk
1 t Butter or margarine
1/4 ts Pepper, or to taste

* Use 3 – 3 1/4 pounds fresh skinned haddock or other
white-fleshed fish with bones in it.
Fry salt pork to render all fat in a heavy kettle and
then remove. Add potatoes, onions, and 1/2 teaspoon
salt. Cover with hot water and cook over medium heat,
covered, 15 minutes, until potatoes are just tender.
Do not overcook. Meanwhile, cut fish into large
chunks and put into another saucepan. Add boiling
water to cover and 1 1/2 teaspoons salt. Cook slowly,
covered, until fish is fork tender, about 15 minutes.
Remove from heat. Strain and reserve liquid. Remove
any bones from fish. Add fish and strained liquid to
potato-onion mixture. Pour in milk and leave on stove
long enough to heat through, about 5 minutes. Mix in
butter and pepper. Serve at once. Serves 4 to 6.

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BLUEBERRY POTATO SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Chronicle

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup White Wine Vinegar
1 tablespoon Olive Oil
1/2 teaspoon Sugar
1/2 teaspoon Salt
1/2 teaspoon Dried Basil — Crushed
1/8 teaspoon Black Pepper
4 cups Potatoes — Cooked And Sliced
1 cup Fresh Blueberries
1/2 cup Cucumber — Diced
1/2 cup Carrot — Shredded
2 tablespoons Scallions — Chopped
2 tablespoons Parsley — Chopped

Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and
pepper, blending well. In a large bowl, combine the dressing with the
potatoes,
mixing well. Stir in the blueberries, carrot and cucumber. Sprinkle with the
chopped scallions and parsley.

From: The Food Column Of The Denver Post Magazine 07-31-94
Posted by: Rich Harper

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SOUP SATISFIER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 c Chicken broth
2 c Cooked chicken meat cubed
1/3 c Chopped onion
1 c Sliced carrot (2 medium)
1 c Deiced celery ( 3 medium
Stalks)
1 t Dried parsley
1 sm Bay leaf
1/2 ts Salt
1/4 ts Pepper
16 oz Frozen egg noodles

Combine broth, chicken vegetables and spices in large
pot. Bring to a boil. Stir noodles into boiling broth.
Simmer 30 minutes or until tender, stirring
occasionally. Remove bay leaf.

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Title: Easy Raspberry Chiffon Pie
Categories: Diabetic, Desserts, Pies
Yield: 8 servings

1 Pie crust 10 oz Fruit spread, raspberry
2 c Cream, heavy Raspberries; optional
6 oz Cheese, cream; softened Leaves, mint; optional
2 ts Extract, vanilla

Preheat oven to 375. Roll out pastry to 11″ circle; line 9″ pie
plate. Trim and flute edges; prick bottom and sides with fork. Bake
15 minutes, until golden brown.

Cool completely on wire rack.

Beat cream in small bowl on High until stiff peaks form; set aside.
Combine cream cheese and vanilla in medium bowl; beat until light and
fluffy. Blend in fruit spread, scraping sides of bowl frequently.

Reserve 1/2 c of whipped cream for garnish; fold remaining whipped
cream into cream cheese mixture until no white streaks remain. Spread
evenly into cooled pie crust. Chill at least 2 hours.

Just before serving, spoon reserved whipped cream around edge of pie.
Garnish with raspberries and fresh mint leaves, if desired.

Nutrition information per slice: 475 calories, 4 gm protein, 33 gm
carbohydrate, 37 gm fat, 73% of calories from fat, 112 mg
cholesterol, 191 mg sodium, 3/4 diabetic starch/bread exchange,
7-1/4 diabetic fat exchange, 1-1/2 diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

CRANBERRY VINEGAR

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Follow the recipe for Raspberry Vinegar, except substitute 4 cups (1 pound)
fresh cranberries, coarsely chopped, for the raspberries. Decorate, if you
wish, with skewers of whole cranberries.

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Microwave Fruit Jam

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:20
Categories : Fruits Microwave
Jams Jellies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rhubarb — diced
1 pint strawberries
8 1/4 ounces crushed pineapple — canned
1 3/4 ounces pectin — 1 package
4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon peel — grated

Do not drain pineapple.
1. Combine pineapple, rhubarb and strawberries in 2-quart
microwave-safe bowl or other container.
2. Microwave on high power 7-10 minutes, stirring twice, until rhubarb
is tender.
3. Stir in fruit pectin; microwave on high 2-4 minutes,until mixture
boils, stirring every minute.
4. Stir in all remaining ingredients. Microwave on high 2-4 minutes
more to allow jam to boil hard; stir every other minute.
5. Let stand for 10 minutes, then pour into sterilized jars. Seal and
let cool, then refrigerate.
Yield: about 4 jelly jar sized servings.

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Serving Ideas : Great to make for gift-giving. Pretty in jelly jars.

Macadamia,Raspberry,White Chocolate Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Butter
1/3 cup Brown sugar — packed
1/3 cup Sugar
1 Egg
1 teaspoon Vanilla
1 1/2 cups Flour
1 teaspoon Baking soda
8 ounces White chocolate chips — or chopped white cho
1 cup Macadamia nuts — chopped

DESCRIPTION: These tasty drop cookies are a jumble of macadamias, white
chocolate and raspberry jam.

Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry
jam. Mix well. Mix together flour and baking soda. Gradually add flour
mixture to batter. Stir in nuts and chips. Drop by rounded teaspoonfuls onto
lightly greased cookie sheets, about 2″ apart. Bake at 350 degrees for 8-10
minutes. Don’t overbake. Cool on racks. Posted by Bettie cooper 1-93.
TERRY’S NOTES: These freeze well. Freeze on sheets until solid then transfer
to zip-lock bags. I’ve made with semisweet chocolate chips, and, though not as
pretty, are just fine!

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SAUSAGE BROCCOLI MINESTRONE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb To 4 tb Olive Oil
1 lb Gourmet Sausage (or Chicken
-Sausage, casing removed)
2 c Onion, coarsely chopped
1 Clove Garlic, minced
8 c Water ( or defatted chicken
-stock)
1 t To 2 ts Salt (optional)
Freshly Ground Pepper
2 To 3 Fresh Basil Leaves
1 pn Dried Hot Pepper Flakes
1 bn Fresh Broccoli, trimmed and
-cut into small pieces
3 c Potatoes, diced
1/2 c Italian Parsley

In a large pot add olive oil and set over medium heat.
Add sausage and onion and saute’ until meat is brown (
about 5 minutes). Add garlic and saute’ 1 minute. Add
water or stock, salt, black pepper, basil, and pepper
flakes. Bring to boil. Cover and simmer about 20
minutes. Add broccoli, potatoes, and parsley and
simmer until potatoes are tender. Serves 8

SOURCE: Yankee Magazine 9/72 SHARED BY: Jim Bodle 9/92

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Title: BRACH’S CHOCO-MINT ICE CREAM **
Categories: Ice cream
Yield: 4 servings

——————————PATTI – VDRJ67A——————————
1 Egg
2 tb Sugar
1 c Whipping cream
3/4 c Milk
1/2 c Brach’s chocolate mints;
– chopped, about 8 mints

In small bowl, whisk together egg and sugar. Stir in cream and milk. Stir
in chocolate covered mints pieces. Freeze according to manufacturer’s
directions. Garnish with additional mints. Makes 1 pint.
NOTE: Good way to serve is to serve in a parfait glass with layers of
chocolate syrup in between ice cream.

—–

RAINBOW STUFFED PEPPERS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sm (to med.) Bell peppers — (1
-color each: red, green,
-yellow and orange)
1/2 lb Ground turkey
1/3 c Diced red onions
1 cn (16-oz.) ROSARITA no fat
-traditional refried beans
1 cn (8.5-oz.) Whole kernel corn
-drained
3/4 c ROSARITA green tomatillo
-salsa — medium
1/2 c Cooked rice
1/8 c Chopped fresh parsley
1 t Garlic powder
1/4 ts Chili powder
1/4 ts Ground cumin
x Salt, to taste

Cut bell peppers in half from top of stem to bottom;
discard seeds and membranes. In large pot of boiling
water, blanch peppers for 3 minutes; invert to drain.
In medium skillet, brown turkey with onions. Add
remaining ingredients and simmer until mixture is hot
and bubbly. Place peppers in 13 x 9 x 2-inch baking
dish; stuff peppers with bean mixture. Bake, covered,
at 350 degrees F. for 35 to 40 minutes. Serve with
additional salsa. Makes 4 to 8 servings.

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