Potato Soup

Recipe By : Marie Tehas
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium potatoes — peeled and diced
4 slices bacon — diced
1/2 cup onion — chopped
2 chicken bouillon cubes
1/2 cup milk — or more
salt and pepper — to taste

In a large saucepan, fry bacon until crisp. Drain, leaving 2 tablespoons of gre
ase in saucepan along with bacon. Add onion, cook briefly until onion softens s
omewhat. Add potatoes, toss to coat. Add bouillon cubes and water to saucepan t
o cover potatoes by 1/2 to 1 inch. Bring to boil; reduce heat to medium low. St
ir to dissolve bouillon. Cover and cook without stirring until potatoes begin t
o come apart (test by poking with fork). Cook awhile longer, then begin stirrin
g potatoes so that they break down and thicken the broth. Continue stirring (do
not leave it at this stage, it will burn!), mashing all the potatoes with the
fork if you want a smooth soup, leaving some intact if you like it chunky. It w
ill become very thick. Add milk, a bit at a time, until it reaches desired cons
istency. Add salt and pepper to taste. Warm through, stirring constantly. Remov
e from heat.

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Title: MOM’S SOUTHERN PECAN PIE
Categories: Pies, Diabetic
Yield: 10 servings

1 Unbaked pie shell
1 c Fruit sweetener
1 tb Cornmeal
1/3 c Unsweetened applesauce or
–applebutter
3 tb Water
2 tb Cornstarch
3 Eggs
2 ts Vanilla extract
2 tb Very strong coffee or
-espresso (prepared – not
-grounds)
24 Pecan halves

Prepare pastry and place in 9″ pie pan. In large bowl,
combine fruit sweetener, cornmeal and
applesauce/butter. Beat with electric mixer. In small
bowl, blend water and cornstarch until smooth. Add to
fruit sweetner nixture and blend. Beat in eggs one at
a time. Stir in vanilla and coffee. Pour mixture into
pie shell. Decorate top with pecan halves. Bake 30 to
40 minutes – or until custard is set – at 375 degrees.
Cool slightly before cutting. One serving is = to: 1
bread, 1 fruit, 2 fat exchanges. 211 cal, 9g fat, 28g
carb, 69mg sod, 3g protein, 82mg chol This recipe was
posted by Sherry Eckert on *P – ID#GDDF80A and she got
it from SWEET INSPIRATIONS SUGAR FREE DESSERT
COOKBOOK. To make fruit sweetner – cook four cups of
fruit juice until it is reduced to one cup. If you
like it sweeter add Sweet One. OR if a recipe calls
for 1/2 cup fruit sweetner, use 1/2 cup frozen fruit
juice plus half as much (1/4 cup) granulated fructose.
~ Sherry adds Sweet One instead to desired sweetness.
If 2/3 cup is called for use 2/3 cup concentrate plus
1/3 cup granulated fructose. Commercial fruit
sweeteners are available at health food stores. Good
juices to use are apple, orange, pineapple, pineapple-
orange, and grape. Submitted By LIR119@DELPHI.COM On
SUN, 21 JAN 1996 083110 -0500 (EST)

—–

Title: Ice cream, lowfat
Categories: Diabetic, Desserts
Yield: 8 servings

——————————–INGREDIENTS——————————–
8 oz Pet Lite Milk;
4 pk Sugar Substitute;
1 ts Vanilla;

————————-ADD: ONE OF THE FOLLOWING————————-
2 Peach; peeled diced
1 Banana; mashed
4 sl Pineapple with juice;
8 oz Orange Juice;
2 c Strawberries; crushed

Directions: Mix all together and put in freezer of refrigerator until
hardened. Remove – break up – put in blender and whip until creamy. Serve.
Can also be made in one of the small electric machines, or one of those
that goes in freezer. Calories: 75 cal. Exchanges: 1/2 Milk and 1/2 Fruit

From Files of A.Broaddus 6-24-93

—–

Title: KARITHOPITA SPICED WALNUT CAKE
Categories: Foreign, Desserts
Yield: 8 servings

6 Eggs
2 1/2 c Bisquick
1/2 ts Cinnamon
1 ts -Salt
1/2 ts Ground cloves
3/4 ts Baking powder
2 c Sugar
2 1/2 c Chopped walnuts
1 1/2 c Milk
1 1/2 c Vegetable oil
3/4 c Sugar
1/2 c -Water
1 2″ strip orange peel
1 2″ strip lemon peel
1/2 Cinnamon stick
1/4 c Honey
1/2 Lemon; juiced
1/4 c Walnuts
1 ts Ground cinnamon

In a large mixing bowl place the eggs, Bisquick, 1/2 teaspoon
cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2
cups of chopped walnuts, milk, and oil. Blend them together with an
electric mixer for 5 minutes.

Turn the mixer on high and beat the batter for 15 seconds.

Preheat the oven to 375 F. Pour the batter into a baking pan that is
10 x 14 inches, and 2 1/2 inches deep. Bake the cake for 45 minutes,
or until a toothpick inserted comes out clean. Remove the cake and
let it sit for 2 hours.

In a medium saucepan place the 3/4 cup of sugar, water, orange peel,
lemon peel, and cinnamon stick. Bring the ingredients to a boil and
then simmer them for 5 minutes.

Add the honey and bring the mixture to a boil. Remove the pan from
the heat and add the lemon juice. Stir the ingredients together and
let the syrup cool. Remove the orange and lemon peels, and the
cinnamon stick.

Spread the syrup over the cake. Sprinkle on the 1/4 cup of chopped
walnuts and the ground cinnamon.

Source: Papadakis Taverna – San Pedro, California California Beach
Recipe – by Joan Carl Stromquist – ISBN: 0-9622807-3-9

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CHERRY PIES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Snacks Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Cherry pie filling
1 Package, prepared pie crust

Unfold one pie crust and form dough into a 10×10″ square. Cut in half and
place one piece into sandwich maker. Place 2 tablespoons of mixture in
each triangular pocket. Top with the other half of the pie crust. Lower
lid, latch and bake 5-7 minutes or until done. Drizzle with icing.
Variations: Peach, apricot, apple, blueberry, strawberry, or minced
meat pie filling.

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Cinnamon-Chocolate Pizzelles

Recipe By : Better Homes Gardens, Christmas
Serving Size : 1 Preparation Time :0:00
Categories : *Pat’s Collection

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1/3 cup margarine or butter — melted and cooled
1 tbsp baking powder
1/2 tsp ground cinnamon
2 tsp vanilla
3 eggs

Stir together flour, cocoa powder, baking powder, and cinnamon. Beat eggs in
small mixer bowl with mixer on high speed 4 minutes or until thick and lemon
colored. Gradually beat in sugar on medium speed. Beat in margarine and
vanilla. Add flour mixture; beat on low speed until combined. Heat pizzelle
iron according to manufacture’s directions. Place a slightly rounded
tablespoon of batter slightly off-center toward the back of grid. Bake
according to manufacturer’s directions. Turn wafer out onto to paper towel to
cool. Repeat with remaining batter.
Makes 18. (34 pizzelles; 30 per lb, trimmed)
Input: 12/18/91
Rated: very good

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NOTES :

SAUSAGE WILD RICE STUFFING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Wild Rice (uncooked)
1/2 c Sausage meat
1/3 c Onion minced
2 tb Parsley, minced
1 c Mushrooms, chopped
1/2 ts Sage
1/2 c Butter
Salt and pepper to taste

Precook Wild Rice. Saute onion in butter, add chopped
mushrooms and sausage and fry until done. Combine Wild
Rice, sausage mixture, parsley, sage, salt and pepper.
Ideal for chicken, turkey, duck or squab.

(To order Wild Rice write: Ray Leinbach, rt1 box 202,
Blackduck, MN, 56630)

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Cheddar Rice Patties

Recipe By : Best Recipes, June 1993
Serving Size : 4 Preparation Time :0:30
Categories : Cheese Rice
Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rice — cooked
1 cup cheddar cheese — shredded
1/2 cup onion — minced
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper — ground
3 egg whites
1/8 teaspoon cream of tartar
vegetable cooking spray
Applesauce
Sour cream

Combine cooked rice, cheese, onion, flour, salt and pepper in medium bowl;
set aside. In small bowl, beat egg whites with cream of tartar until stiff
but not dry. Fold beaten egg whites into rice mixture.

Coat large skillet with cooking spray and place on medium heat until hot.
Spoon 2 – 3 tablespoons rice mixture into skillet for each patty; push into
desired shaped using spatula. Cook patties, turning once, until golden
brown on both sides. Serve warm with applesauce and sour cream.

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Title: GOURMET CAESAR SALAD
Categories: Salads, Vegetables
Yield: 6 servings

1 ea Romaine Lettuce, large head
2/3 c Gourmet Ceasar Dressing
3/4 c Croutons
1/3 c Parmesan Cheese, grated
1 x Ground Pepper

Wash and dry lettuce leaves. Break up into bite-sized pieces and
place in a large salad bowl. Add Gourmet Caesar dressing, croutons,
Parmesan Cheese and freshly ground pepper to taste. Toss well and
serve immediately.

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Title: Mushroom Turnovers
Categories: Appetizers, Vegetables
Yield: 8 servings

MMMMM———————PASTRY INGREDIENTS————————–
1 c Butter (slightly softened)
1/2 t Salt
1 ea Egg
1 pk Cream Cheese (softened)
2 c Flour
2 t Milk

MMMMM———————-MUSHROOM FILLING—————————
2 cn Stems and pieces (4 oz)
1/2 t Salt
1 t Lemon juice
1/2 c Light cream
1/2 c Onions (minced)
1/8 t White Pepper
2 t Flour

Pastry:
Combine butter, cream cheese and salt and beat well. Add flour and
blend. Wrap dough in waxed paper 8×6 rectangle and chill overnight.
Remove 10 minutes before rolling. Roll part of dough at a time to
1/8 inch thick. Cut into 2 1/2 inch rounds. Put 1 teaspoon of
filling in each. Moisten edges and fold double. Press edges with
fork to seal. Mix egg with milk and slightly beat. Brush with and
milk and chill 1 hour. Bake at 350F for 25 minutes or until golden
brown. May be frozen. Makes 5 dozen. Mushroom filling:
In pan, saute mushrooms and oinions in butter. Sprinkle in salt,
pepper, lemon juice and flour. Stir and simmer 2 minutes. Gradually
add cream and stir util smooth and thickened. Chill. Add 1
tablespoon sherry or dry vermouth before chilling, if desired.

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