Wedding Soup **

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Soups Chicken
Italian Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
5 pound Stewing chicken
2 can Chicken broth
2 md Onions
1 bn Endive
2 bn Escarole
1 bn Celery — chopped
6 Carrots — sliced
2 1/2 pound Meatball mix
1 pound Pasta
—–OPTIONALS—–
Parmesan cheese
4 Eggs — beat well
1/4 cup Romano cheese
1/4 cup Fine bread crumbs

Place whole stewing chicken in a large pot with 2 whole medium onions. Add 2
cans of chicken broth and water to height of fluid desired in pot. Season with
salt and pepper, and some garlic powder. Simmer chicken until it falls off the
bones. Remove chicken from the fluid, allowing it to cool. Remove onions and
when cooled, chop into pieces. Clean endive and escarole. Simmer in a separate
pot for about 10 minutes, or until wilted looking. Drain and squeeze dry. Chop
into small pieces. Add to the chicken broth along with the celery, onions and
carrots. Debone the chicken and chop into small pieces. Add to the pot.
Make tiny meatballs using meatball mix ( a mix of ground pork and ground beef
along with bread crumbs).
Simmer tiny meatballs in some water for a few minutes until set. Add meatballs
to the pot. Cook all for about 3-4 hours. Just before done, cook 1 lb of pasta
(any type small pasta). Add to the soup. Serve and enjoy!!! Can sprinkle
parmesan cheese over bowl of PRODIGY (R) interactive personal service
09/26/93 10:10 AM soup. Difficult but well worth it!!!! VARIATION: Mix
4 eggs, beat well, and add 1/4 cup romano cheese, grated, and 1/4 cup bread
crumbs. Add to soup towards end of cooking time.

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BUDDHIST MONK’S SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Vegetarian
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Water
1 lb Pumkin or butternut squash
– peeled cut into
– large chunks
1 Sweet potato
– peeled chunked
1/2 c Raw peanuts — shelled and
– skinned. Soaked 30 min,
– drained roughly chopped
1/3 c Dried mung beans
– soaked 30 min and drained
3 tb Vegetable oil
1 Square of bean curd
1 qt Coconut milk
1/2 oz Cellophane noodles,
– soaked 20 min, drained
– cut into 1 inch sections

~- Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and
mung beans. Cook on medium heat for 35 min. While making the soup,
prepare the bean curd by heating the oil in a frying pan and cooking the
curd until light brown on both sides. Slice lengthwise into 1/4 inch
strips and set aside.

After the 35 min, check the mung beans for softness. If they’re soft, add
the coconut milk and a touch of salt. Bring up to a boil and throw in the
cellophane noodles and fried bean curd.

Serve with rice and Buddhist Nuoc Leo.

From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)

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SOUR DOUGH MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Text Only

INGREIDENTS: To set sponge–Add 2 cups flour and 2
cups warm water. Let stand overnight or at least 8
hours. (unrefridgerated) I: As much sponge as needed (
always save one cup) I: 1-1/2 cups flour I: 1/2 cup
sugar I: 1/2 cup Shortening (melted)

INSTRUCTIONS: Mix ingredients well. Put into muffin
pan, Cook at 350 degrees until brown. Turn out onto a
rack to cool.

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Celery-Rice Casserole (Vegan)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups Boiling [stock]
1 cup Rice — uncooked
3 cups Celery — sliced 1/2″ thick
1/2 cup Onion — finely chopped
1/2 teaspoon Marjoram
1/8 teaspoon Salt
1/8 teaspoon Pepper
Chopped celery leaves — for g
Garnish

Skim the fat from the broth using a bulb type baster.
Combine all the ingredients in a 2 quart casserole.
Cover the casserole and bake in a preheated 400 degree oven for about
30 minutes or until the rice and celery are tender. Garnish with
chopped celery leaves.
SOURCE: Calorie-Carbo-Fat Counter Cookbook Per Serving: Calories–
131.7 Carbohydrate–29.5 grams Fat–0.2 grams :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

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Title: PEKING SHRIMP BALL SOUP
Categories: Main dish
Yield: 4 servings

-Shrimp Balls –
1 Egg
2 ts Dry sherry
2 ts Cornstarch
1/2 ts Salt
1/2 ts Fresh grated ginger
1/4 c Finely chopped water
-chestnuts
1/2 lb Medium-size raw shrimp,
-shelled, deveined finely
-chopped
-Soup –
2 oz Bean threads
4 c Chicken broth
1 ts Dry sherry
1 ts Soy sauce
1/4 lb Mushrooms, thinly sliced
20 Snow peas, ends and string
-removed
3 Sprigs fresh cilantro
-salt

Balls – In a bowl, beat egg white until foamy. Blend
together sherry and cornstarch, then stir into egg
white along with salt and ginger. Add water chestnuts
and shrimp; mix well. With oil-coated hands, roll
shrimp filling into walnut-size balls. Heat a pan of
water to simmering. Drop in shrimp balls a few at a
time and simmer gently until they float (about four to
five minutes). Drain and discard liquid. If made
ahead, cool, cover, and refrigerate up to two days.
Soup – Cover bean threads with warm water and let
stand for 30 minutes. Drain, then place on a cutting
board and cut in 6″ lengths. In a 2-quart pan heat
chicken broth, sherry and soy just to boiling. Add
bean threads and mushrooms and simmer, uncovered for 5
minutes. Add snow peas and cook for two minutes. Add
shrimp balls and cook just until heated through.
Garnish with cilantro and season to taste with salt.

—–

Title: WONTON SOUP OR FRIED WONTON
Categories: Chinese, Soups
Yield: 50 servings

WONTONS:
1 lb Ground pork
1 pk Frozen chopped spinach,
-thawed and squeezed dry
1 Clove garlic, finely chopped
1 Scallion, thinly sliced
1 To 2 tsp salt
1 ts Sherry (or any wine)
1 ts Sesame oil
1 pk Wonton wrappers
Cold water for sealing
SOUP:
6 c Chicken stock, fresh or
-canned (2 to 3 cans
With water added)

FILLING: Mix the pork, spinach, garlic, scallion,
salt, sherry and sesame oil thoroughly in a large
mixing bowl.

WONTONS: Place 1 teaspoon of the filling in the
center of each wonton wrapper. With a finger dipped
in water, moisten 2 adjacent sides and fold over to
make a triangle. With both hands hold the triangle by
the 2 widest corners and push down so thaat the filled
center folds up. Moisten one end and pinch the tqo
ends firmly together.

This makes about 50 wontons. Uncooked wontons can be
wrapped and kept frozen for 1 to 2 weeks.

TO COOK: Bring 2 quarts of water to a boil and drop
in the wontons. Return to a boil, reduce the heat and
cook, uncovered, for 5 minutes. Drain the wontons.
Bring the stock to a boil in a pot, add the wontons
and return again to a boil. Serve at once.

FRIED WONTON: Wontons can also be deep fried in
vegetable oil and eaten as an hors d’oeuvre.

Ann Hseuh Chen [Double – ly Delicious; Columbia
Mothers of Twins Club]

Posted by Fred Peters.

—–

Beef Barley Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 lg Parsnip diced
1/4 cup Chopped parsley
3 pound Beef shin-(or more)
1 3/4 quart Water.
2 Carrots diced
1 16 ounce Can peeled tomatoes – crush
2 Stalks celery diced
by your fingers
2 Onions chopped
Salt and pepper to taste
2 Cloves garlic crushed
1 cup Pearl barley
1 White turnip diced

Place all ingredients, except barley, in a large pot. Bring to a boil.

Lower to simmer and cook 2 1/2 hours. Add barley and cook until tender, Check
package of barley for approximate timing. The meat can be served as a side
dish to the soup with a dressing of mayonnaise and horseradish. Serve a crusty
bread also. Makes a great one dish meal.

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Title: Halloween Popcorn Grunch
Categories: Snacks, Popcorn, Halloween
Yield: 10 cups

8 c Popcorn
1/2 c Salted pumpkin seeds
1/2 c Dried cranberries or raisins
1/2 c Banana chips;broken into
Pieces
1 1/2 c Sugar
1/2 c Corn syrup
1/4 c Water
1/4 c Butter
1 ts Vanilla

In large buttered bowl, combine first 4 ingredients; set aside.
In medium saucepan combine sugar, corn syrup and water; bring to a
boil. Cook, covered 3 minutes. Uncover and cook, without stirring,
until mixture reaches hard-ball stage (260 F), 4 – 5 minutes.
Add butter and vanilla; cook, stirring 1 minute. Pour over popcorn
mixture; toss quickly to coat. Turn mixture out onto greased baking
sheet and spread using buttered hands.
Cool and break into pieces.
Source: Vancouver Sun Oct 26 94

From the collection of Karen Deck

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Title: SWEET POTATOES A L’ORANGE
Categories: Vegetables, Diabetic, Vegetarian
Yield: 4 servings

2 lb Sweet Potatoes, cooked -or-
2 lb Vacuum-Packed Sweet Potatoes
2 tb Margarine, melted
1/2 ts Ground Cinnamon
16 Apricot Halves, dried
Orange Slices, fresh

Arrange the sweet potatoes in a shallow baking dish.
Combine the margarine and cinnamon. Pour over the
potatoes. Arrange the apricot halves on top. Cover the
dish and bake in a 425-degree oven for about 15
minutes. Add the orange slices and serve.

Serves 4

One Serving = Calories: 185 Carbohydrates: 23
Protein: 3 Fat: 7 Sodium: 79 Potassium: 526
Cholesterol: 0

Exchange Value: 1 Bread Exchange + 1 Fruit Exchange +
1 Fat Exchange

Source: Holiday Cookbook, American Diabetes
Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

—–

Title: Orange Sweet Potatoes
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 servings

4 md Sweet potatoes (approx 1 lb); 2 tb Brown sugar;
1/2 ts Orange peel; grated 1/4 ts Cinnamon;
1/2 c Orange juice; 2 ds Angostura bitters;

Boil potatoes until tender. Remove skins. Mash pulp with a potato
masher or electric mixer. Add remaining ingredients and whip until
fluffy. Pace in a 1 quart ungreased casserole. Cover and bake at 350
degrees for approximately 30 minutes.

NUTRIENT ANALYSIS: 95 Calories per serving Provided by EVMS (Eastern
Virginia Medical School), Norfolk, Va and tasted by Dick Miale at
Diabetes Holiday Food Fest at Chesapeake General Hospital, Chesapeake
VA

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