Summer Squash and Corn Chowder

Recipe By : Squash-A Country Garden Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Soups, Stews, Chowders Squash
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices bacon
1 small yellow onion — diced
1 small red bell pepper — diced
1 large can corn, white — drained
1 cup water
2 cups skim milk
1 teaspoon thyme
1 dash hot pepper sauce
4 small zucchini — diced
2 small squash, summer — diced
3/4 cup cream
2 small smoked trout fillets — skinned and flaked
1/2 teaspoon Worcestershire sauce

In soup pot over medium heat, fry bacon until crisp. Remove from pan and
blot bacon dry.

Over medium heat, using bacon drippings, saute onions and red pepper until
tender. Add corn, water, milk, thyme, and hot pepper sauce. Simmer
uncovered over medium-low heat for 10 minutes or until corn is tender.

Stir in zucchini and squash and continue simmering 20 minutes or until
veggies are soft.

Stir in cream, trout and Worchester sauce and heat through.

Ladle into serving bowls, season with salt pepper, and top with crumbled
bacon.

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FRENCH ONION SOUP – CATERING

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 lb Onions, chopped
3 c Vegetable shortening
2 qt Water
1 tb Salt
1 t Pepper
3 qt Beef stock
25 ea Toast slices
1 1/2 c Parmesan cheese, grated

Simmer onions in shortening until light brown. Cover
with water and cook for 10 minutes in covered pan. Add
seasonings and beef stock. Cut slices of toast into
fancy shapes and place one in each soup plate. Pour
the hot soup over, sprinkle with cheese and serve.

Source: Chef’s Guide to Quantity Cookery – J. H.
Breland
: (c) 1947 Harper Brothers

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Indonesian Grilled Chicken with Green Onionyogurt Sauce

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3623
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 chicken breasts whole
Ineonesian Marinade (recipe follows)
salt
freshly ground black pepper
Green Onion Yogurt Sauce (recipe follows)

Marinate chicken breasts for 1 hour. Grill for 5 minutes on each side or
until done. Serve with Green OnionYogurt
Sauce.
Yield: 4 servings

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Date: Fri, 08 Apr 94 16:43:48 EDT
From: “SUSAN B. WYLDER”

Title: Rotelle With Asparagus and Mushroom Sauce
Categories: Pasta, Low-fat, Fast food
Yield: 4 servings

8 oz Fresh mushrooms, trimmed, halved, if large, and sliced
1 Tb White wine
1 Garlic clove, crushed
12 oz Fresh asparagus, trimmed and cut into 1/2″ diagonals
Salt and freshly ground
-black pepper
2 T Fresh lemon juice
8 oz Rotelle pasta
2 T Minced red bell pepper

Combine the mushrooms, wine, and garlic in a medium skillet. Cook,
covered, over low heat until the mushrooms exude their juices, 5 to 7
minutes. Add the asparagus; cook, covered, 3 minutes. Uncover and
cook over medium-high heat, stirring until most of the liquid is
evaporated, about 3 minutes. Add salt, pepper, and lemon juice.

Meanwhile, cook the pasta in plenty of boiling, salted water until
al dente, about 10 minutes; spoon out 1/2 cup of the pasta cooking
liquid and add to the mushroom mixture. Drain the pasta. Toss the
pasta with the mushroom mixture and the red pepper.

Date: Wed, 02 Mar 94 07:09:12 CST
From: “S_FAGAN@TWU.EDU (THE ELF)”

SEASONED COUSCOUS

2 cups uncooked couscous
1 Tbsp. instant bouillon
3 tsp. dried parsley flakes
3 tsp. dried onion flakes
1 tsp. dried rosemary leaves, crushed
1/2 tsp. dried marjoram leaves
1/2 tsp. garlic powder
1/8 tsp. pepper

In a medium bowl, combine all ingredients. Mix well. Store in airtight
container. Makes 2 cups mix, enough for 8 servings.

To prepare: To make 2 servings, use 1/2 cup mix and 3/4 cup water. (Stir dry
mix before measuring.) Bring water to a boil in small saucepan. Stir in
couscous mix; remove from heat. Cover and let stand 5 minutes. Fluff with a
fork before serving.

Per serving: Calories 168
Fat 1 g.
No cholesterol
Sodium 380 mg.
Percent calories from fat 5

NOTE: This is my first try at posting a recipe. Being new at this, I hope it
fits the guidelines. The recipe came from a local paper. I found it to be
delicious and *quick*. Also, I used 2 parts water to 1 part mix- just boiled it
in the teakettle, measured, poured over couscous mix, covered it, let stand 5
minutes, ate. I found the added firmness was more to my taste.

WW-THREE BEAN SOUP

Recipe By : WEIGHT WATCHERS QUICK START COOKBOOK
Serving Size : 4 Preparation Time :0:00
Categories : soups and stews weight watchers
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons olive or vegetable oil
1/4 cup diced onion
1 garlic clove minced
1 cup each, thinly sliced zucchini and canned
italian tomatoes
8 ounces drained canned red kidney beans
(reserve liquid)
4 ounces each; drained canned chick-peas (garbanzo
beans) and small white beans (reserve
liquid)
1/2 teaspoon basil leaves
1/8 teaspoon each salt and pepper — * see note

In 2-quart saucepan heat oil over medium-high heat; add onion and garlic and
saute until onion is softened, about 3 minutes. Add zucchini and cook,
stirring constantly, until tender, about 5 minutes. Stir in tomatoes, beans,
1 cup reserved liquid, and the seasonings and bring to a boil. Reduce heat
and let simmer for 10 to 15 minutes.

Each serving provides: 2 protein exchanges; 1 1/8 vegetable exchanges; 1/2 fat
exchange
Per Serving: 240 calories; 14 g protein; 4 g fat; 40 g carbohydrate; 444 mg
sodium (estimated) ; 0 mg cholesterol

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Title: BEET SOUP
Categories: Soups
Yield: 6 servings

1 ea Bunch of beets,
1 x Peeled, halved, sliced
1 ea Beet greens,
1 x Washed and finely chopped
3 ea Stalks celery, diced
1 tb Lemon juice
1 x Salt pepper to taste
1 ea Lg onion, diced
4 ea Carrots, sliced
1 tb Vinegar
1 tb Horseradish
1 cn Tomato soup

Put vegetables in a large pot with water to cover.
Add remaining ingredients and mix thoroughly.
Simmer 2 – 2 1/2 hours, until beets and carrots are
tender. Source: my Lithuanian mother-in-law

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Sage And Herb Whole Wheat Stuffing

Recipe By : Fat-Free Holiday Recipes
Serving Size : 12 Preparation Time :0:15
Categories : Thanksgiving

Amount Measure Ingredient — Preparation Method
– – ——– ———— ——————————–
12 slices stale whole wheat bread — * see note
1 c onions — chopped fine
1 c celery — chopped fine
1 tsp sage
3/4 tsp marjoram
1/4 tsp black pepper
2 egg whites — whipped
2/3 c chicken broth

Preheat oven to 325. Prepare a 2-quart casserole dish with cooking spray;
set aside. Place bread crumbs and cubes in a mixing bowl, and add onions,
celery, sage, marjoram, black pepper, and egg whites. Toss to mix well.
Slowly add the broth as you continue tossing. Loosely spoon stuffing into
the prepared dish. Bake for 45 minutes.

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Per serving: 115 Calories; 2g Fat (14% calories from fat); 5g Protein; 20g
Carbohydrate; 0mg Cholesterol; 375mg Sodium

NOTES : *Take 8 of the 12 slices of bread, and tear them into small pieces.
Place the pieces in a blender, and process into coarse crumbs. Measure the
crumbs. There should be 4 cups (adjust amount if necessary). Take
remaining 4 slices of bread, and cut the bread into 1/2″ cubes. Measure the
cubes. There should be 4 cups (adjust amount if necessary).

Nutr. Assoc. : 26177 0 0 0 0 0 0 0

Title: LAMB AND FENNEL SALAD WITH HAZELNUT DRESSING
Categories: Cheese/eggs, Harned 1994, Side dish, Veal, Vegetables
Yield: 6 servings

4 Garlic cloves; minced
1 ts Salt
2 sl Firm white bread; crusts off
— soaked in hot water and
— squeezed dry
1 c Hazelnuts; toasted skinned
1/3 c Fresh lemon juice
1/3 c Olive oil
1/2 c ;Water (up to 3/4 cup)
Black pepper; to taste
Spinach or romaine leaves
— to line 6 plates
1 1/2 lb Rare lamb; sliced
1 Fennel bulb; cut diagonally
— in 1/2″ pieces
1 Belgian endive
— leaves separated
— rinsed and patted dry
8 oz Montrachet, crumbled, or
Other soft mild chevre

Mash minced garlic with salt to a paste in a small bowl. Add bread;
work in thoroughly until smooth.

Process hazelnuts in a food processor fitted with a steel blade until
ground. Add garlic paste; process 5 seconds to combine. Add lemon
juice and oil; process to blend. With machine running, slowly pour
in enough of the water to thin the dressing to the consistency of
heavy cream. Season to taste with pepper.

Line 6 salad plates with the spinach leaves. Place a small shallow
bowl of hazelnut dressing in the center of each salad. Decoratively
arrange lamb slices, fennel pieces and endive leaves in a circle
around the dressing on each plate. Sprinkle each salad with some
chevre. Serve immediately.

From _The Silver Palate Good Times Cookbook_ by Julee Rosso and Sheila
Lukins. New York: Workman Publishing Company, Inc., 1985. Pg. 158.
ISBN 0-89480-831-1. Typed for you by Cathy Harned.

—–

BRAN MUFFINS III

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Raisin Bran
5 c Flour
2 1/2 c Sugar
1 t Salt
4 ts Baking soda
1 c Oil
4 c Buttermilk
4 Eggs, beaten

Mix the dry ingredients well. Add the liquid
ingredients and mix until uniformly moist. Let stand
45 minutes.

Preheat oven to 350 degrees F. Distribute mixture
into greased muffin cups. Bake for 20 minutes.

NOTES:

* Easy and good bran muffins. Yield: Makes 4 dozen.

* These muffins freeze well and age well.

: Difficulty: easy.
: Time: 5 minutes preparation, 45 minutes waiting, 20
minutes baking. : Precision: measure the ingredients.

: Katherine Rives Albitz
: Hewlett-Packard, Ft. Collins, Colorado, USA
: hplabs!hpfcla!hpcnof!k_albitz

: Copyright (C) 1986 USENET Community Trust

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