Date: 24 Aug 93 14:19:52 +0800
From: “Lynn Warble”

Lynn’s Artichoke Tomato Alfredo

1 can artichokes, save juice, cut into small pieces
2 fresh garden tomatoes, chopped
1 onion, diced
1-2 cups mushrooms, sliced (Sally’s idea!)
lots of fresh chopped basil
non-fat milk
2 TBS flour

Toss chopped artichokes and juice into pan. Thicken with flour and
milk to desired thickness. Add onion, mushrooms, tomatoes and
basil. Cook for a short time leaving vegetables firm and tasty and pretty.
Cook up a batch of your favorite spaghetti noodles. Rinse. Toss
artichoke sauce on top and voila.

Portuguese Kale Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Soups Stews
*Tried True 4-Star
Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 ounces frozen kale — chopped
1 package linguiqa smoked sausage
1 can kidney beans — white or red
1 medium onion — chopped
6 medium potatoes — cut up small
1 tablespoon balsamic vinegar — or other vinegar
salt and pepper
1 can beef broth
shot of vermouth — (optional)

Cut linguiqa into slices. Put kale, sausage, beans, and onion in pot with brot
h and water to cover. Add vinegar. Cook for a couple of hours, covered. Add
potatoes during the last 1/2 hour of cooking. Cook till tender. Serve.

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Per serving: 229 Calories; 2g Fat (9% calories from fat); 15g Protein; 40g Carb
ohydrate; 3mg Cholesterol; 483mg Sodium

Serving Ideas : Serve with crusty bread.

NOTES : If you don’t have linguiqa, use kielbasa.

Tastes even better the second day.

KEN’S HOT-AND-SOUR SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Lean boneless pork
1 oz Dried Chinese mushrooms
1 oz Bean thread noodles
10 oz Fresh bean curd
2 sm Eggs
1 t Sesame oil
1 qt Chicken stock
2 ts Sugar
3 tb Chinese red vinegar
-ÿÿCider Vinegar
1/2 ts White pepper
2 tb Dark soy sauce
1 tb Cornstarch — blended with
1 tb Water
2 tb Finely chopped scallions
2 tb Finely chopped cilantro
1 t Sesame oil
1 t Chili oil (optional)

CUT THE PORK INTO THIN SHREDS. Bring some water to a
boil in a pot and blanch the pork in it for 2 minutes.
Drain the meat and set it aside. Soak the mushrooms in
warm water for 20 minutes, then drain them and squeeze
out any excess liquid. Discard the stems and finely
shred the caps. Soak the noodles for 5 minutes in warm
water, then drain them. Cut them into 5-inch lengths
and set them aside. Drain the bean curd and shred it
into thin strips. Beat the eggs and sesame oil
together in a small bowl. Bring the chicken stock to a
simmer in a large pot. Add the prepared pork,
mushrooms, noodles and bean curd together with the
sugar, vinegar, white pepper and dark soy sauce.
Simmer for 3 minutes, then thicken it with the
cornstarch mixture. Simmer for 2 minutes with the heat
as low as possible. Next, pour the beaten egg mixture
into the soup in a steady stream, and pull the egg
into strands with a fork or chopsticks. Stir in the
scallions, fresh cilantro, sesame oil and chili oil.
Pour the soup into a large tureen or individual bowls
and serve at once. Makes 4 to 6 servings

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Title: New England Clam Chowder From Fred Goslin
Categories: Soups
Yield: 4 servings

3 sl Bacon [chopped]
2 cn Clams [minced, 6 oz each]
Drain RESERVE 1/3c liquid
1 1/2 c " potato cubes
1/2 c Onion [chopped]
3 tb Flour
1 1/2 c Milk
1 ts Salt
1/8 ts Pepper
1 c

This chowder is not as good as the chowder served at Jay’s Diner in
Rochester NY, [which is, without a doubt, the best I’ve tasted, so
far] but it’s close…

1] Place bacon in in 2qt casserole and microwave on high [100%],
until bacon is crisp, 3 to 4 min… Add reserved clam juice,
potatoes, and onions… Cover and microwave on high [100%] until
potatoes are tender, 8 to 10 min., stirring after half the cooking
time…

2] Blend in the flour, stir in the milk, salt, and pepper, and
microwave on high [100%] until thickened, 4 to 7 min., stirring 2 to 3
times during the cooking time…

3] Blend in the and stir in the clams… Microwave on
medium high, [70%] until thickened and heated through, Approx 4 to 5
min…

From the Sharp Carousel Microwave Cook Book and Fred Goslin on
Cyberealm Bbs in Watertown NY (315)-785-8098

MMMMM

Title: WHEAT LOAF
Categories: Vegetarian, Main dish
Yield: 4 servings

2 c Ground seitan mix (see
-recipe)
1/2 c TVP®
Egg replacer for 2 eggs
1/2 c Carrots; finely grated
1/4 c Tomato paste
2 tb Tomato paste

Prepare the egg replacer according to package
directions.

Mix together all the ingredients except for the 2 Tbs
of tomato paste.

Pack the mixture into a loaf pan and apread the top
of the loaf with the 2 tbs tomato paste.

Bake at 350 deg for 35 minutes, or until firm.

Serve with a whole grain bread, a cooked vegetable
and a salad.

Difficult to tell it’s not meat.

From the files of DEEANNE

—–

TVP is a registered trademark of Archer-Daniels-Midland Company.

Vegetable Bean Soup

Recipe By : Fear of Frying 1996
Serving Size : 1 Preparation Time :0:00
Categories : Fear Of Frying Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 cups low-salt chicken broth
1 medium onion — chopped
3 carrots — peeled and sliced
3 celery stalks — sliced
19 ounces canned black beans — undrained
(Progresso)
2 potatoes — peeled and chopped
10 basil leaves — chopped
1 teaspoon chili powder — mild
1 teaspoon dried thyme — crushed
Salt and pepper — to taste

Combine all the ingredients in a large, heavy pot. Bring to a boil, then
lower heat to medium-low. Stir, cover, and simmer for 30 minutes or until
the vegetables are tender. Puree the soup in small batches in a food
processor or large blender. Return the puree to the pot. Add salt and
freshly ground pepper to taste, and reheat just to the boiling point. Serve
hot with crusty bread or homemade muffins for a great meal.

* Prep: 10 minutes. Cook: 30 minutes. Yield: 9 to 10 cups. *Per 9th: 105
cals, 1 g fat, 11%. 665 mg sodium. * *Fear of Frying: A Sensible Approach
to Quick Easy, Healthy, Low-Fat Eating for the Busy Family. (1996) by
Virginia N. White (Chronimed Publishing).

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NOTES : progresso

1 cup Sour Cream (I use fat free)
1 Cup Parmesan Cheese grated
2 cans WATER PACKED artichoke hearts, drained and chopped
1/2 tsp. garlic powder

Mix all ingredients, sprinkle with paprika and bake at 350 for
30 minutes (until bubbly).

I serve this w/ fresh veggies and melba toast.

Title: PEANUT CLUSTERS
Categories: Candies
Yield: 8 servings

1/2 pk Chocolate chips
2/3 c Eagle Brand Milk
1 c Peanuts

Melt chocolate chips. Stir in milk and peanuts. Mix well and quickly drop
on waxed paper.

—–

Title: Amish Friendship Bread
Categories: Sourdough
Yield: 1 servings

-Starter:

Begin with: 1 cup flour,1 cup warm water,1/2 cup sugar 1 package
yeast.Add on 5th day: 1 cup flour,1 cup milk, 1 cup sugar.Add on 10th
day: 1 cup flour,1 cup milk,1 cup sugar.

1: Mix all the starter ingredients well and place in medium-sized
glass bowl. Cover with dinner plate so as not to cover tightly. Let
stand overnight in warm place. Stir down each day for 4 days
(Important – do not refrigerate batter at any time) 2: On the fifth
day add flour, milk and sugar and stir. Stir down each day until 10th
day.
3: On the 10th day add flour, milk and sugar and measure out 3
separate cups of starter. Give one cup starter and a copy of the
instructions to each of three friends.
4: Use remaining dough to bake choice of bread or use in streusel
recipe as follows:

Batter: 2/3 cup cooking oil, 1 cup sugar, 2 cups flour, 2 teaspoons
baking soda, 1/2 teaspoon salt, 3 eggs Streusel: 1/3 cup margarine,
melted 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup quick oats 1
cup nuts (optional 1: After sharing three cups of starter with
friends, mix oil, sugar, flour, baking soda, salt and eggs with
remaining starter. Mix well and spoon 1/2 of batter into greased and
floured 9 x 13 baking pan.
2: To prepare streusel combine all ingredients and mix well.
Sprinkle 1/2 of streusel over batter. Cover with remaining batter and
remaining streusel.
3: Bake at 350 degrees for 35-40 minutes

Source: Lancaster County Cookbook

MMMMM

Chicken Soup With Tiny Meatballs

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds stewing chicken
4 cups water
2 1/2 teaspoons basil
1/2 pound sm. onions
1 bay leaf
1 clove garlic
5 carrots — sliced
Parsley and celery leaves
—meatballs—
1 cup beef — finely minced
1 egg
1 slice crumbly white bread
1/2 teaspoon salt
freshly ground black pepper

Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf an
d garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until c
hicken is tender. Remove chicken from pan. Cool and carefully skim fat from s
urface of soup. Bring soup to a boil and add onions, carrots, parsley and cele
ry, simmer gently for 10 minutes.

MEATBALLS:
Mix beef with egg, bread, salt and pepper. Form into small meatballs, add mea
tballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken
. Cut meat into small pieces. Garnish the soup with chicken and serve.

busted by sooz

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