Vegetable Cheese Soup 2

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz can cream-style corn
1 10 oz pkg frozen mixed vegetables
1/2 cup chopped onion
1 teaspoon celery seed
1/2 teaspoon black pepper
2 14.5 oz cans vegetable broth — or
chicken broth
1 16 oz jar processed cheese

All all ingredients except cheese to Crock-Pot. Cover and cook on High for 2 t
o 3 hours. Then, stir in cheese and continue to cook on High until well blende
d.
Serve.

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Title: HAWAIIAN TEMPEH KEBOBS (VEGAN)
Categories: Vegan
Yield: 4 servings

2 tb Tamari
1/2 c Lemon juice, fresh
1 ts Garlic; pressed
1/4 ts Allspice
10 oz Tempeh; cut into 12 cubes
1 c Pineapple; cubed
1 c Zucchini; sliced
1 c Tomatoes, cherry
Tangy Orange Sauce (see
Rec)

In a large bowl, combine the marinade ingredients, then add the
tempeh, pineapple, zucchini, and tomatoes. Let marinate for 2 hours.
Skewer, then broil or grill for 10 minutes. Brush on the sauce and
cook an additional 5 minutes.

Yield: 2 to 4 servings

Source: Vegetarian Cooking for Good Health by Gary Null/MM by DEEANNE

Posted by deeanne@genie.geis.com to Fatfree Digest [Volume 13 Issue
9] Dec. 9, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

1.80a

MMMMM

Title: Chocolate nut brownies
Categories: Cookies, Desserts, Diabetic
Yield: 30 servings

1 Square unsweetened chocolate
—=OR=—
1 oz -No-melt unsweetened choc.
1/2 c Shortening
2 tb Sweetener
2 ts Vanilla
2 Eggs; beaten
1 c Sifted all-purpose flour
1/2 ts Baking soda
1/4 c Chopped nuts

Melt shortening and chocolate over low heat. Remove from heat. Add liquid
sweetener (forgot to put in the recipe that it was liquid), vanilla and
beaten eggs. Stir until well blended. Add flour and baking soda; mix well.
Stir in nuts. Pour into greased (can spray with Pam) 8″ cake pan. Bake at
325 for 20 mins; cool. Cut into 30 squares.

Exchange: 2 brownies = 1/2 bread and 1 1/2 fat.

FROM: VIRGINIA SONIER (HCMC24B)

—–

Saucey Black Beans

4c dry black beans, soaked overnight
12c water
grated peel from one orange (just the very thin orange part)
4 Vidalia onions, chopped
1/2 can mild green chilis, or whole can for chili lovers
2 cans stewed or canned tomatoes (16 oz cans)
1 t molido (dried Mexican oregeno)
4 cloves minced garlic, or an entire bulb of roasted garlic, peeled
and chopped

Drain the soaking water from the beans and add the 12c water. Bring to a
boil, reduce heat and cook at a fast simmer for 1 to 1 1/2 hours, when beans
just start to get soft. Add all other ingredients except the molido and cook
until beans are truly soft. Add molido, stir in well, turn off burner and
allow to sit for 30 minutes. Serve over rice or corn bread, or use in
enchiladas.
Beans behave slightly differently with every batch I buy, so adjust the
cooking time according to taste. I can tell by the smell that they are done.
If the beans seem too liquid, leave the lid off after adding the onions and
allow them to cook down.

NOTE: I personally prefer 2t of molido, but this is a bit much for some
folks. I’ll bet it would be good with the fresh stuff, if I could ever find
it!

Title: Hamburger Pie
Categories: Diabetic, Main dish, Meats
Yield: 1 servings

2 lb Ground beef; 2 1/4 c Water
1/2 c Cornflakes (crushed) 1 c Skim milk;
1/4 ts Garlic powder; 1 ts Salt;
1/2 ts Onion; finely chopped 2 c Instant potates; mashed
1 Egg; 1 tb Margarine;
Salt pepper to taste

Combine ground beef, cornflakes, garlic powder, onion, and egg; mix
well. Add salt and pepper. Place beef mixture to 9″ pie pan. Pat to
cover bottom and sides evenly. Heat water, skim milk, and salt just
to a boil; remove from heat. Bake 425 degrees for 30 minutes; drain
off excess fat. Heat water, skim milk, and salt just to a boil;
remove from heat. Add potatoe granules; mix thoroughly. Add
margarine; blend well. Cover and allow to stand 5 minutes, or until
potatoes thicken. Spread evenly over meat mixture. Return to oven
and bake until potatoes are golden brown. Allow to rest 10 minutes
before cutting pie into wedges. MICOWAVE: Cover beef mixture. Cook
on medium for 10 to 12 minutes; drain. Cover with potatoes. Cook on
Medium for 2 minutes. Hold 5 minutes.

Food Exchanges per serving: 4 HIGH-FAT MEAT EXCHANGES + 1 BREAD
EXCHANGE + 1/2 FAT EXCHANGES; CAL: 372

Source: The Complete Diabetic Cookbook by Mary Jane Finsand….

MMMMM

Title: GREEN SNOW (GREEN TEA SYRUP SWEET BEANS ON
Categories: Desserts, Oriental
Yield: 4 servings

———————–FOR THE BEANS———————–
1/4 c Adzuki beans
5 tb Sugar

——————FOR THE GREEN TEA SYRUP——————
1/2 c Sugar
4 ts Instant green tea; OR…
2 ts Matcha (See Note)
4 c Shaved ice

Put the beans and 3 cups water in a small pot. Bring
to a boil. Cover, turn heat to low and cook for 2
minutes. Turn off the flame. Let the pot sit,
covered, for 1 hour. Bring to a boil again. Cover,
turn heat to low and simmer 30 minutes. Add the 5
tablespoons sugar and simmer vigorously, uncovered,
for another 10 to 12 minutes. Cool the beans in their
liquid and then drain.
Combine the 1/2 cup sugar with 1/2 cup water in a
small pot and bring to a boil. Turn heat to VERY low
and simmer 3 to 4 minutes. Cool. Mix in the tea.
(Taste as you go; add more or less tea, as you like.)
Pile a cup of shaved ice in the center of each of four
ice-cream bowls. Divide syrup over the ice. Divide
beans into four portions and scatter them over the top.

—–

Title: Brie and Bacon Omelet
Categories: Cheese/eggs
Yield: 2 servings

2 tb Butter
2 tb Chopped green onion
4 Eggs
1/4 c Milk
3/4 ts Pepper
2 oz Chopped brie, skin removed
4 sl Bacon, cooked and crumbled
3 tb Chopped toasted pecans
Fresh fruit if desired

Melt butter in a 10-inch ovenproof skillet or omelet
pan, tilting pan to coat bottom and sides. Saute
onion until tender, about 3 minutes.

Combine eggs, milk and pepper.

Increase heat to medium to high. Pour egg mixture
into skillet. Stir once nad cook until edges begin to
set. using a fork, gently pull the edges of the eggs
away from the sides of the pan so that the uncooked
portion flows under the cooked edges. Continue until
most of the egg mixture is set but the surface of the
omelet is slightly wet. Sprinkle cheese, bacon and
nuts over the top of the omelet. Fold in half; cut
into two pieces. Garnish with fresh fruit. Serve
immediately.

—–

Title: HOMEMADE TARTER SAUCE (FPNV92B)
Categories: Sauces, Condiments
Yield: 10 servings

2 Green onions
2 Sweet pickles
1 Dill pickle
1/2 c Pimento olives
1 Clove garlic
1/2 Lemon; juiced
2 c Mayonnaise
1 ds Worcestershire
1 ds Tobasco

Put onions, pickles, olives and garlic in a food processor and chop
them fairly fine. Do not puree! Add the lemon juice, Worcestershire,
Tobasco, and mayonnaise. Mix well and refrigerate. Will keep for
several weeks.

MMMMM

SPINACH COOKED IN A BIHARI STYLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian
Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fresh spinach
– washed and trimmed
1/2 ts Freshly grated fresh ginger
1 Garlic clove — mashed
1/2 ts Minced fresh hot green chili
-(very finely minced)
1/2 ts Salt
2 tb Very finely minced cilantro
2 tb Mustard oil

This dish, traditionally made with mixed greens such as spinach and
mustard, resembles an Italian pesto, though it is much thicker in
consistency. In place of olive oil, mustard oil is used, and apart from
the taste of the greens themselves, the other strong flavors include raw
garlic, raw ginger, green chilis, and cilantro. If you can’t obtain the
pungent golden mustard oil which is called for in this recipe (available in
Chinese as well as Indian groceries), steep 1/2 teaspoon powdered dried
mustard in 2 tablespoons of vegetable oil.

In Northern India, this dish is eaten at room temperature for breakfast,
along with fried bread and tea. While raw garlic may seem alarming first
thing in the morning, Indians consider it a medicinal necessity, and many
swallow a crushed clove every day.

DIRECTIONS: ÿÿÿûring 4 quarts of water to a rolling boil in a large
pot. Add spinach and cook on high heat for 1 to 2 minutes, or until
wilted. Drain, rinse under cold water, and squeeze out as much liquid as
you can easily.

Put spinach in food processor or blender with 2 tablespoons water and blend
until smooth. This will result in a fairly thick paste. Put in a serving
bowl.

Whisk together ginger, garlic, green chili, salt, cilantro, and oil. Pour
this dressing over the spinach and mix thoroughly.

Source: (C) 1981 Madhur Jaffrey The Herb Companion – February/March 1993
Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Brittany Mixed Fish Soup
Categories: Fish/sea, Soups/stews
Yield: 6 servings

3 lb Mixed fish, cleaned * 2 x Med. Bay Leaves
2 x Lge Onions, peeled ** 1 ts Dried Thyme
1 x Lge clove Garlic, crushed 1/2 ts Dried Marjorin
3 tb Butter or margarine 4 x Sprigs Parsley
6 x Med potatoes, peeled,in 1/4s 2 ts Salt
10 c Water 1/2 ts Pepper

Slices of crusty French bread
* Flounder, mackerel, cod, or haddock
** Sliced thin
””””””””””””””””””””””””’
Cut fish into chunks of equal size. Saute onions and garlic in heated
butter or margarine in a large kettle until tender. Add potatoes, water,
bay leaves, thyme marjoram, parsley, salt and pepper. Bring to a boil. Add
prepared fish and lower heat to moderate. Cook, covered, about 25 minutes,
until fish and potatoes are tender. Remove and discard bay leaves. Put
slices of bread in wide soup plates. Ladle broth over bread. Serve fish
and potatoes separately on a platter.
Serves 6 to 8.

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