Chilled Minted Cantaloupe Soup

Recipe By : An Apple a Day
Serving Size : 2 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups cubed cantaloupe
1 1/2 tablespoons sugar
1 1/2 teaspoons chopped fresh mint
1/4 cup Chablis or other dry white wine
3 tablespoons plain yogurt
Fresh mint sprigs

Combine cantaloupe, sugar, and chopped fresh mint in blender or food
processor. Process until mixture is smooth. Transfer mixture to a
bowl. Add wine and yogurt stirring with a wire whisk until smooth.
Cover and chill at least 2 hours. Garnish each serving with a fresh
mint sprig. 2 cups.

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NOTES : This is wonderful!! In the evening of a hot summer day-so
refreshing.

Title: Tomatoes with Okra or Zucchini
Categories: Vegetables, Canning
Yield: 1 text

Quantity: An average of 12 pounds of tomatoes and 4 pounds of okra or
zucchini is needed per canner load of 7 quarts. An average of 7 pounds
of tomatoes and 2-1/2 pounds of okra or zucchini is needed per canner
load of 9 pints.

Procedure: Wash tomatoes and okra or zucchini. Dip tomatoes in boiling
water 30 to 60 seconds or until skins split. Then dip in cold water,
slip off skins and remove cores, and quarter. Trim stems from okra and
slice into 1-inch pieces or leave whole. Slice or cube zucchini if used.
Bring tomatoes to a boil and simmer 10 minutes. Add okra or zucchini and
boil gently 5 minutes. Add 1 teaspoon of salt for each quart to the
jars, if desired. Fill jars with mixture, leaving 1-inch headspace.
Adjust lids and process according to the recommendations in Table 1 or
Table 2, depending on the method of canning used.

Variation: You may add four or five pearl onions or two onion slices to
each jar.

Table 1. Recommended process time for Tomatoes with Okra or Zucchini in
a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 30 minutes for Pints, 35 minutes for Quarts.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Tomatoes with Okra or Zucchini in
a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 30 minutes for Pints, 35 minutes for Quarts.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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POTATO LEEK SOUP

Recipe By :FROM MY GARDEN Show #5529
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces butter
4 leeks, — chopped
2 stalks celery, — diced
2 onion, — chopped
3 potatoes, — chopped
1 1/2 quarts water
1 1/2 cups cream
Salt
Pepper

In large pot combine butter, leeks, celery and onion. Saute for about 8
minutes. Add potatoes and water. Bring to a boil. Lower heat and simmer for
about 30 minutes. During the last 5 minutes of cooking add cream and
seasoning. Serve hot.

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Title: PASHKA
Categories: Desserts, Snacks, Ethnic, Russian
Yield: 12 servings

4 ea 8-oz pkg cream cheese
1 c Butter
3 ea Egg yolks
2 c Confectioner’s sugar
2 ts Vanilla
1/2 c Canned crushed pineapple
(drained)
3/4 c Slivered Almonds (toasted)

Allow cream cheese, butter and egg yolks stand two hours at room temp.
Beat together at low speed. Beat in sugar,. fold in vanilla,
pineapple and almonds. Wash dry inside of two-quart clay pot. Line
with a double thickness of cheesecloth which has been wrung out in
cold water. Pour mixture into pot. Cover with plastic wrap
refrigerate overnight.

—–

OATMEAL-APPLE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Egg Beaters
1 c Skim milk
3 ts Polyunsaturated oil
1 c Whole wheat flour
3 ts Baking powder
1 c Uncooked rolled oats
1 c Raisins
1 c Peeled, chopped apples

Preheat oven to 425 degrees F. and grease muffin
tins. Mix egg whites, milk, and oil in bowl. Add dry
ingredients and mix. Fold in raisins and apples. Place
batter in muffin tins; fill each 3/4 full. Bake about
20 minutes or until centers seem dry.

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Title: Ken’s Chinese Chicken Salad
Categories: Salad, Oriental, Poultry
Yield: 6 servings

1 Plain roasted chicken
-(about 2 1/2 lb)
8 oz Fresh bean sprouts
2 md Cucumbers
1 Carrots (or double amount)

———————————-DRESSING———————————-

3 tb Sesame paste
-or peanut butter
2 tb Finely chopped scallions
2 ts Sesame oil
2 tb Chinese white rice vinegar
-=OR=- cider vinegar
3 tb Light soy sauce
1 1/2 tb Finely chopped garlic
1 ts Salt
2 ts Sugar
2/3 c Chicken stock
1 tb Rice wine or dry sherry

TRIM THE BEAN SPROUTS at both ends. Peel the cucumber, split it in half
lengthwise and remove the seeds with a teaspoon. Finely shred the cucumber
into 3-inch lengths. Peel and finely shred the carrots into 3-inch lengths.
Set the vegetables aside. Take all the meat off the cooked chicken and shred
it into fine strips using a sharp knife or cleaver. Arrange the chicken
strips on a platter and surround them with the bean sprouts, cucumbers and
carrots. Combine all the ingredients for the dressing and mix them
thoroughly. (I find an electric blender is useful for this, but you
could use a screw-top jar and shake everything in it well.) Pour the
dressing all over the chicken and vegetables and mix well. Serve at
once.

—–

WHOLE WHEAT BUTTERMILK PANCAKES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Holiday
Pancakes Vegetarian
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Whole Wheat Flour
1/2 c Unbleached White Flour
1 t Sugar
1 t Baking Powder
1/2 ts Baking Soda
1/4 ts Salt
1 Egg
1 c Buttermilk -or- Sour Milk (1
-cup lowfat milk + 1
-tablespoon vinegar)
2 tb Vegetable Oil

Stir together the flours, sugar, baking powder, baking soda and salt.

Beat the egg, milk and oil together. Add the liquids to the flour
mixture and stir just until blended.

Pour the batter onto a greased hot griddle.

Serve with fresh fruit slices, unsweetened applesauce or low-calorie
syrup.

Makes 12 4-inch pancakes

Two Pancakes üalories: 114 Carbohydrates: 18 Protein: 4 Fat: 3
Sodium: 246 Potassium: 1200 Cholesterol: 47

Exchange Value: 1 Bread Exchange + 1/2 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association,

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Title: CATFISH COURTBOUILLON
Categories: Fish, Cajun, Usenet
Yield: 4 servings

2 lg Catfish fillets
-(or any firm fish)
1 c Onions, chopped fine
1/2 c Celery, chopped fine
2 Garlic cloves, minced
1/3 c Butter
1/3 c Flour
1 ts Salt
1/2 ts Black pepper
1/4 ts Cayenne pepper (or more,
-for real Cajun flavor)
3 lg Tomatoes, peeled and
-quartered (or use about
-a 1 lb can of tomatoes)
3 c Water
2 c Rice (cooked), hot

In a deep skillet or dutch oven mix the butter and flour together
over low heat to form a roux (a thick, smooth, bubbly mixture). Add
the onions, celery and garlic and saute until tender. Add the
tomatoes, salt, pepper, cayenne and water. Simmer covered for 20-30
minutes. Add fillets and cook until tender and flaky, 15-20 minutes.
Serve on a bed of rice.

The amount of cayenne here is set for a mildly hot taste. It can be
increased up to a full teaspoon for the full nuclear version!

NOTES:

* Cajun Catfish — Catfish courtbouillon (pronounced coo-be-yon) is a
spicy fish dish served over rice.

: Difficulty: easy.
: Time: 1 hour.
: Precision: approximate measurement OK, but measure the pepper.

: Pete Bellas
: Citicorp TTI, Santa Monica, California, USA
: {randvax | trwrb | philabs | vortex}!ttidca!bellas

: Copyright (C) 1986 USENET Community Trust

MMMMM

Better Than Eggnog

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Holidays Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Large eggs
1/8 teaspoon Ground ginger
1 quart Orange juice
2 quarts Vanilla ice cream — softened
1/4 cup Lemon juice
1 quart Ginger ale
2 tablespoons Sugar
Ground nutmeg
1/4 teaspoon Ground cinnamon
1 Dash ground cloves

Whisk the eggs in a large bowl until frothy. Mix in the orange and lemon
juices, sugar, cinnamon, ginger, and cloves. Spoon the ice cream into a
large punch bowl; stir in the egg mixture until combined. Refrigerate if
not serving immediately. Before serving, pour in the ginger ale. Sprinkle
the top with nutmeg. Makes 18 (6 oz) servings. COMMENTS: Ginger ale,
spices, and citrus juices enliven old-fashioned eggnog, making a
fabulously refreshing and lighter variation. Source: “Season’s Greeting” by
Marlene Sorosky

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Title: English Cobblestone Bread
Categories: Home Cookin,
Yield: 1

MMMMM————————- 1 1/2 LB. LOAF —————————-
1-1/2 ts Active dry yeast
3 c Bread flour
4 tb Sugar
1 ts Salt
5 tb Butter
1/2 c Warm milk
1/2 c Warm water
MMMMM————————— 1 LB. LOAF ——————————
1 ts Active dry yeast
2 c Bread flour
2-1/2 tb Sugar
1/2 ts Salt
3-1/2 tb Butter
3 oz Warm milk
2 oz Warm water
SEE 2 Notes in directions
for adjustments….

SOURCE: Quick Delicious Bread Machine Recipes bu Norman A.
Garrett, copyright 1993, ISBN #0-8069-8812-6. This simple,
fine-textured white bread makes excellent sandwiches and toast.
NOTES: 1. For Panasonic/National machines, use 3 tsp. of yeast
for for the 1/2 lb. loaf. 2. For DAK/Welbilt machines, use 2
additional tablespoons of warm water for the 1 1/2-pound loaf.
Follow manufacturers directions for loading and baking bread.
NUTRITIONAL ANALYSIS: 1 1/2 Lb. loaf – total calories – 2231,
toal protein – 55 gm, total carbohydrates – 353 gm, total fat –
65 gm, totalsaturated fat – 37 gm, total cholesterol – 160
mg,total sodium ~ 2206 mg, total fibre – 7 gm, % calories from
fat – 26%. 1 Lb. loaf – total calories – 1500, total protein – 37
gm, total carbohydrates = 234 gm, total fat – 46 gm, total
saturated fat – 26 gm, total cholesterol – 112 mg, total sodium –
1121 mg, total fibre – 4 gm, %calories from fat – 27%.

MMMMM