Louann’s Minestrone Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans Main Dish
Pasta Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Medium Onion — chopped
3 Cloves Garlic — minced
1/4 Cup Dry Sherry
4 Cups Vegetable Stock
28 Ounce Can Roma Tomatoes — undrained, chopped
15 Ounce Can Kidney Beans — drained and rinsed
1 1/2 Tablespoons Tomato Paste — or more to taste
2 Medium Zucchini — cut in small pieces
1/2 Pound Green Beans — (fresh) sliced
1 Teaspoon Salt
1 Splash Tabasco Sauce — or to taste
1/2 Teaspoon Fresh Ground Black Pepper
2 Teaspoons Dried Basil
2 Teaspoons Dried Oregano
1/2 Cup Macaroni — small shell

In a large pot, saut‚ the onion and garlic in the sherry until the
onion is translucent, adding more sherry if needed. Add everything
else, and bring it to a boil over medium-high heat. Reduce
heat, cover, and simmer for 30 minutes, stirring occasionally.

Adapted by Ron Lunde, from:
A newspaper clipping from The Oregonian

My only modifications to this recipe were to add the garlic, and
change the chicken stock into vegetable stock.

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1/4 cup water or veggie broth for sauting + 1 to 2 cups for stewing
vegetables in
Two large onions, chopped
Four cloves garlic (large cloves, mash these)
1 teaspoon ground cumin
1 teaspoon tumeric
1/2 teaspoon cinnamon
1/4 to 1 teaspoon cayenne
1/2 teaspoon paprika
2 diced sweet potatos
2 diced zuccini
2 diced summer squash
1 diced carrot
2 diced tomatoes
1 diced bell (green) pepper
2 or 1 (depending if you like the buggers) cans garbanzo beans
(drained)
raisins (however many you like, I used a cup of raisins).
Saute onions, garlic and spices in water or veggie broth. Add sweet
potatoes, zuccini summer squash and carrots. Let stew. Add water as
necessary. Add tomatoes, bell pepper and garbanzos. Let stew. Add raisins.
Cook until potatoes are mushy or done to your liking (about 30 minutes).

Serve over couscous or rice.

Servings: a lot!

** I eliminated the cayenne, cut way down on the garbanzo beans (or else
they permeate every bite) and served with a dollop of plain nf yogurt
(non-vegan).

Title: SHREDDED BEEF WITH SESAME SEEDS
Categories: Meats, Oriental
Yield: 4 servings

1/2 lb New York strip steak
-(Boneless)
1 Egg white
1/2 ts Salt
2 ts Cornstarch
2/3 c Oil, preferably peanut
1 tb White sesame seeds
– (untoasted)

—————————SAUCE—————————
1 ts Dark soy sauce
1 ts Chinese black rice vinegar
-=OR=- cider vingegar
1/2 ts Sesame oil
1 ts Sugar
2 ts Rice wine or dry sherry
1/2 ts Roasted Sichuan peppercorns
– (optional)
2 ts Finely chopped scallions

CUT THE STEAK INTO FINE SHREDS 3 inches long. Combine
them with the egg white, salt and cornstarch, and
chill for about 20 minutes. Heat the oil in a wok or
large skillet until it is moderately hot. Add the beef
mixture and stir-fry it quickly in the oil to keep it
from sticking. Cook until it turns white, which should
take about 1 minute. Drain the beef immediately in a
colander or sieve and drain off the oil. Clean the wok
and add about 1 tablespoon of the drained oil. Reheat
it until it is hot. Add the sesame seeds and stir-fry
them for 1 minute or until they are slightly brown.
Add the sauce ingredients and bring to a boil. Return
the cooked beef to the pan and stir-fry the mixture
for another 2 minutes, coating the pieces thoroughly
with the sauce and sesame seeds. Serve at once, or let
it cool and serve at room temperature.

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Title: Easy Parker House Rolls
Categories: Breads Yeast
Servings: 4

1 1/4 c Milk; Scalded
3 tb Sugar
2 tb Butter or Regular Margarine
3/4 ts Salt
2 pk Active Dry Yeast; OR
2 tb Active Dry Yeast; Bulk
1/4 c Lukewarm Water; 110 Deg. F.
4 1/2 c Unbleached Flour
2 tb Butter Or Margarine; Melted

Pour the scalded milk over the sugar, 2 tbls of butter and salt in a
mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm
water and stir to dissolve. Add 2 cups of flour, and the yeast mixture to
the milk mixture. Beat, with an electric mixer on medium speed, until
smooth, about 2 minutes. Gradually add enough of the remaining flour to
make a soft dough, then cover and let rest for 15 minutes. Knead the
dough a few times on a lightly floured surface until it is no longer
sticky and roll out to a 1/2-inch thickness. Cut into rounds, using a
floured biscuit cutter. Brush the rounds with the remaining 2 Tbls of
melted butter and crease each roll in the center with the dull edge of a
knife. Fold the rolls over on the crease and press the edges together
lightly. Place on greased baking sheets and cover. Let rise in a warm
place until almost doubled, about 30 minutes. Bake in a preheated 400
degree F. oven for 10 minutes or until golden brown. Remove from the
baking sheets and cool on wire racks.

NOTE:

These rolls are almost a must at the Holiday dinners coming up shortly.
Restaurants and most older cooks make it a tradition to serve them.

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WW-BLACK BEAN SOUP

Recipe By : WEIGHT WATCHERS QUICK START PROGRAM
Serving Size : 2 Preparation Time :0:00
Categories : soups and stews weight watchers
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons margarine
2 tablespoons diced onion
1 garlic clove — chopped
1 3/4 cups water
4 ounces drained canned black beans (turtle)
1/4 cup each: carrot and celery — chopped
1 packet instant chicken broth and seasoning mix
1/2 small bay leaf
1 tablespoon dry sherry
dash each: salt and pepper
1 egg hard cooked — chopped

In a 1 quart saucepan heat margarine until bubbly and hot: add onion and
garlic and saute until onion is softened. Add water, beans, carrot, celery,
broth mix, and bay leaf to saucepan and bring mixture to a boil. Reduce heat,
cover, and cook until vegetables are very soft, about 45 minutes. Remove from
heat and let cool slightly; remove and discard bay leaf.
Pour mixture into blender container and process at low speed until smooth;
return soup to saucepan and stir in sherry, salt and pepper. Bring to a
simmer and let cook until thoroughly heated, about 5 minutes; pour into 2
bowls and sprinkle each portion with half of the chopped egg.

each serving provides; 1 1/2 protein exchanges; 1/2 vegetable exchange; 1 fat
exchange; 15 calories optional exchange
Per serving: 167 calories; 8 g protein; 7 g fat; 17 g carbohydrate; 782 mg
sodium (estimated); 137 mg cholesterol.

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Red Lobster Cheese Garlic Biscuits

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Bisquick baking mix
2/3 Cup milk
1/2 Cup shredded cheddar cheese — (2 oz.)
1/4 Cup margarine or butter — melted
1/4 Teaspoon garlic powder

Mix Bisquick thru cheese until soft dough forms; beat vigorously for 30
seconds. Drop dough by spoonful into ungreased cookie sheet. Bake 8-10
minutes or until golden. Mix melted butter or margarine and garlic powder;
brush over warm biscuits before removing from cookie sheet. Serve warm.
Makes 10-12 biscuits.Preheat oven to 450.

Posted in KitMail by Donna J Hamilton

Title: LOW CALORIE CHINESE CABBAGE: NIXON
Categories: Chinese, Vegetables
Yield: 6 servings

4 sl Bacon
1 c Finely shredded onions
2 Cloves garlic, finely minced
1 To 2 heads Chinese cabbage,
-shredded (about 8 cups)
1 ts Salt
1/8 ts Freshly ground white pepper
1 sm Red bell pepper, seeded and
-cut in
Thin strips
1 tb Soy sauce
1 tb Chopped fresh chives

1. Cut bacon slices crosswise into thin strips; in a
large saute pan, brown the strips over medium heat.

2. Add onions and garlic; saute for 2 minutes, or
until onion is transparent.

3. Add cabbage, salt, pepper, and red pepper strips.
Saute, stirring with a spatula, until steaming hot but
still crisp, about 5 minutes. Stir in soy sauce.

4. Transfer to a deep serving platter, sprinkle with
chives, and serve at once, with steamed rice and
broiled chicken or fish for a low-fat, low-calorie
meal.

From: THE WHITE HOUSE FAMILY COOKBOOK by White House
Executive Chef Henry Haller with Virginia Aronson,
Random House, New York. 1987. ISBN 0-394-55657-7.

Shared by: Karin Brewer, Cooking Echo, 4/93

—–

Date: Fri, 08 Apr 94 11:10:29 EDT
From: k_desroches@unhe.unh.edu

Curried Lentils Brown Rice

2 Fresh tomatoes
1/2 cup tomato paste
2 scallions
1/2 cup sliced mushrooms
1 granny smith apple
2 garlic cloves
1 tbsp. curry
black pepper to taste
1 cup red lentils
2 cups cooked brown pepper

Chop veggies and apple into bite-sized pieces. Saute garlic and scallions in
lemon juice, tamari, and water.

Add curry, saute just enough to blend flavors. Add the rest of the
ingredients, heat thoroughly.

Spoon the sauce over a healthy portion of lentils and rice.

SALAD – FOURNOU’S OVENS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
1 c Oil, salad
1/4 c Vinegar, red, tarragon
1 ea Egg yolk
1 tb Mustard, dijon
—–SALAD—–
1 ea Lettuce, butter, head
1 ea Endive, head
2 oz Shrimp, small
2 oz Cheese, Roquefort,
— crumbled
1 ea Mushroom, bay, Enoki
Parsley, chopped
Salt
Pepper

Dressing:
ÿÿÿ

Mix egg yolk and mustard with whip, add vinegar, then slowly pour
in salad oil while whipping. Salt and pepper to taste.

Salad:
ÿÿ

Wash the lettuce and endive. Toss lettuce with dressing,
sprinkle with coarse ground pepper, 3 leaves on each serving plate.
Julienne endive and toss with the dressing; then sprinkle it on the
lettuce. Toss shrimp with dressing and sprinkle on the lettuce.
Sprinkle with Roquefort cheese, mushrooms, and parsley and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel,
: San Francisco, CA

Pastry Chef: Jim Dodge

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Mediterranean Style Rosemary Chicken Stew

Recipe By :
Serving Size : 2 Preparation Time :0:15
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium potatoes, peeled — cut into small cubes
3 tablespoons olive oil
1 large onion — chopped
2 cloves garlic — chopped
1 pound chicken, boneless skinless — cut in small chunks
3 carrots, peeled — cut in 1/2″ rounds
1/2 lemon — juiced
2 tablespoons fresh rosemary
(or 1T. dried)
2 tablespoons fresh basil, torn into large pieces
(or 1 T. dried)
1/2 cup parsley — chopped
12 to 14 black olives, pitted — sliced

In a small pot, cover potatoes with water and boil for about 5 minutes, until
tender. Drain into colander.

In a 2 1/2 – 3 quart pot, over medium heat, heat olive oil. Add onion and
garlic; saute for about 5 minutes, until translucent. Add chicken and saute
approximately 5 minutes, until chicken is opaque. Add 1 1/2 cups water,
carrots, lemon juice,rosemary, basil, parsley and olives. Simmer on stovetop
for about 25 minutes until chicken is cooked through.

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