Portuguese Kale Soup

Recipe By : atravers@umassd.edu
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews High Vitamin C
Portuguese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons CRUSHED RED PEPPER
1 medium ONION
2 tablespoons SALT
2 bunches KALE — 4 BOXES FROZEN
3 cans KIDNEY BEANS
1 1/2 pounds LINGUICA OR CHOURICO (PORTUGUESE SAUSAGE) — CHOPPED
6 POTATOES — PEELED AND DICED
1 head CABBAGE — SHREDDED
1 SHANK BONE WITH MEAT

1.) PUT MEATS, INCLUDING LINGUICA OR CHOURICO AND SHANK IN POT.
ADD CRUSHED RED PEPPER, ONION AND SALT. COVER WITH WATER. 2.)
BRING WATER TO BOIL, AND KEEP SIMMERING UNTIL MEAT IS ALMOST
DONE. 3.) PUT KALE, CABBAGE AND RED KIDNEY BEANS IN BROTH. 4.)
WHEN KALE IS ABOUT HALF-COOKED, ADD POTATOES AND COOK ADDITIONAL
30 MINUTES.

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Nutr. Assoc. : 0 0 0 0 0 2691 0 0 0

BACKPACK BANANA BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea RIPE DOLE BANANAS, PEELED
1 c BRAN CEREAL, NOT FLAKES!
1/4 c MILK
2 ea EGGS
1 c BROWN SUGAR
1/2 c BUTTER OR MARGARINE, MELTED
1 t VANILLA
1 1/4 c FLOUR
2 ts BAKING POWDER
1 t GROUND CINNAMON
1/2 ts SALT

PUREE BANANAS IN BLENDER TO EQUAL 1 1/4 CUPS. IN A
SMALL BOWL, MIX BRAN AND MILK TO SOFTEN SLIGHTLY. ADD
CEREAL MIXTURE TO BLENDER ALONG WITH EGGS, SUGAR,
BUTTER AND VANILLA. BLEND AND STIR UNTIL WELL MIXED.
IN A LARGE BOWL, COMBINE REMAINING INGREDIENTS. POUR
IN BANANA MIXTURE. STIR UNTIL JUST BLENDED. POUR INTO
GREASED 2 1/2 INCH MUFFINS CUPS. BAKE AT 350 DEG F.
FOR 25 TO 30 MINUTES. REMOVE FROM PAN AS SOON AS DONE
COOL ON WIRE RACK OR EAT WARM.

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Title: GARLIC POTATOES
Categories: Diabetic, Side dish, Vegetables
Yield: 6 nice folks

4 lg Pink potatoes
6 tb Butter;
-=OR=-
6 tb Margarine;
3 cl Garlic
Salt pepper to taste

Peel potatoes. Gently boil salted water until barly
tender. Drain. Put drained potatoes back into pan and
shake over heat until they appear to have flours on
the outside. Cool and thinly slice. Melt butter in
large skillet. Add garlic through press. Season with
salt and pepper. Add potatoes to skillet. Turn them
about in the butter then press together to form a
large flat cake. Cover slow heat. Turn the whole mass
with a spatula fairly frequently until a nice brown
crust has formed. Serve hot. Makes 6 servings. Food
Exchanges per servings: 1 STARCH/BREAD EXCHANCE + 1
FAT EXCHANGE (If you make the potatoes medium which
would about 1/2 cup for Starch/bread exchange cut
back on the oil by using a pan spray and use 1 fat
exchange per serving. This is really a dish that Bert
would enjoy).

Vegetable Cookbook by Paul Mayer and Nitty Gritty
Productions Brought to you and yours via Nancy O’Brion

—–

Title: FRENCH FUDGE
Categories: Diabetic, Candies, Desserts, Chocolate
Yield: 64 candies

13 oz (1) cn Skim evaporated milk;
2 tb Cornstarch;
1 tb Liquid sugar replacement;
1/2 c Chocolate chips;
3 oz Cream cheese; softened
1 1/2 ts Vanilla extract;

Combine evaporated milk, cornstarch, sugar replacement and chocolate
chips in saucepan. Cook and stir mixture is thick and chocolate
chips are melted. Whip cream cheese until light and fluffy. Beat in
chocolate/mixture. Stir in vanilla extract. Turn into buttered 8-in
square baking dish. Chill until firm. Cut into 1-in squares. Store
in refrigerator.

Food Exchange per serving: 1/4 BREAD EXCHANGE; CAL: 1 PIECE: 18;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand

MMMMM

Title: Brenda’s Black Bean Soup
Categories: Soups, Ceideburg 2
Yield: 1 servings

3 c Dried black beans
2 Ham hocks
1 Bell pepper (chopped)
1 sm Onion (chopped)
1 Whole sour orange or
-tangerine
1 tb Vinegar (if you used a
-sweet orange or tangerine)
1 Stick oleo
2 tb Of flour
Salt and pepper to taste

Tried out the “White Trash Cookbook” last night and whipped up this
black bean soup. In spite of the fact that I forgot to finish it
with the browned flour and butter, it turned out pretty darn good, if
a tad bland. (I did cheat and use real butter instead of oleo.)
Here’s the recipe. Never having had black bean soup before, let alone
making it, I’m not sure what would be kosher to liven it up a bit.
Anyone have any tips? I served it with cornbread and a plate of
sliced homegrown tomatoes. BTW, the recipe is transcribed exactly as
it appears in the book to give a taste of Mickler’s writing style.
Pretty neat stuff, though I’m not sure if I’m ready for the cold
collard sandwich yet…

Put your beans in a soup pot and cover with water. Boil, take off
the fire and let sit til cool. Cook onions and bell peppers in 1/2
the oleo until limp. Add them and the ham hocks and orange to the
cooled beans; cover charitably with water. Simmer until beans is
soft (1 to 2 hours). Fish out the orange right now, before it gets
tore up. With the rest of the oleo, brown the flour in a black
frying pan, then stir it into the beans. Brenda says: “Make sure you
got a soup, now. If you need to add some more water, do it.”

From “White Trash Cooking”, Ernest Matthew Mickler. Ten Speed Press,
1986. ISBN 0-89815-189-9.

Posted by Stephen Ceideberg; August 25 1992.

MMMMM

Caesar Artichoke Swirls

Recipe By :
Serving Size : 96 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can (14oz) artichoke hearts
1 cup Crumbled feta cheese
1/4 cup Light — creamy-stye Caesar
Dressing or light mayonnaise
2 tablespoons Chopped parsley
1/4 teaspoon Pepper
16 slices Multigrain bread

Drain and chop artichoke hearts. Mix with feta cheese, dressing, parsley and
pepper. Trim crusts from bread. Spread 2T filling over each slice.

Roll up tightly. Cover with plastic wrap. Refrigerate for at least 30
minutes or overnight. Each roll makes 6 rounds.

Source: Chatelaine magazine, December 1993, page 103

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Crabmeat Dip

Recipe By : Nila Sweeney
Serving Size : 6 Preparation Time :0:25
Categories : Appetizers Ethnic
Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 milliliters coconut cream
300 grams crab meat — fresh, frozen or can
1/4 teaspoon salt
2 spring onions — very finely chopped
2 tablespoons coriander — * see note
1 tablespoon lemon juice
1 green chile — seeded and chopped
white pepper — to taste

1. In a small saucepan simmer the coconut, crabmeatr and salt for 5 min.

2. Stire rest of ingredients and leave to cool.

Place dip in bowl and serve with vegetable sticks:
carrots, peppers, celery, cucumber, spring onions, etc.

– – – – – – – – – – – – – – – – – –

Serving Ideas : with two plates of vegetable sticks: carrots, pepper, on..

NOTES : * Use coriander or mint. Chop finely.

“There are two kinds of persimmons: Hachiyas and Fuyus. Hachiyas, shaped
like large acorn, have to be eaten soft-ripe. Until the skin is almost
translucent and the flesh is jelly-like, they are astringent and virtually
inedible. Fuyus, shaped like rather flat tomatoes, are ready to eat when the
flesh is firm or even crisp.

Other varieties {yes, they did just say there are TWO kinds of persimmons in
the paragraph above} include the astringent chocolate persimmons, with
dark-orange skin and brownish-orange flesh. Goshu persimmons, shaped like
plump Fuyus, are non-astringent and can be enjoyed soft or firm-ripe.

How to buy: Look for bright orange fruit that has no bruises. Usually, all
persimmons are sold firm. However, some stores sell soft-ripened Hachiyas,
which must be handled with great care.

How to store: Ripen persimmons at room temperature, then store in the
refrigerator for up to two weeks.

How to use: Hachiyas are best enjoyed by simply spooning the honey-sweet,
soft flesh out of the skin. Eat as is (sort of like a natural pudding cup)
or serve in a bowl with cream. The pureed flesh of Hachiyas is also
delicious for making steamed puddings or fruit bars. Frozen and then
defrosted, a firm Hachiya will miraculously acquire the desired soft texture.

Crisp, creamy-fleshed Fuyus can be eaten out of hand like an apple. Although
the peel is edible, it is tough, so you may want to remove it. Fuyus also
look and taste wonderful in a fall salad mixed with piquant greens and tossed
with a citrus vinaigrette.”

Title: BAKED CHILIES RELLENOS DGSV43A
Categories: Main dish, Low-cal, Tex-mex, Beef
Yield: 2 servings

-JUDITH LAUSCH (DGSV43A)
4 Anaheim chiles; (6 in)
2/3 c Ricotta cheese; (part skim)
2/3 c Corn; whole kernel
3 tb Green onion; chopped
1/4 ts Pepper; fresh ground
1 cl Garlic, minced divided
1/2 c Onion; finely chopped
1/2 ts Cumin; ground
1/4 ts Mexican oregano
1/8 ts Salt
1 cn Tomatoes; chopped; (14 oz)

1. Place chiles on a baking sheet. Broil 3 in. from
heat 15 min. or until blackened and charred, turning
once.

2. Place chiles in ice water, and chill 5 minutes.
Drain well; peel and discard skins. Cut a 4 in slit
in the side of each chile; discard seeds, and set
aside.

3. Combine ricotta cheese, corn, green onions,
pepper, and half of garlic; stir well. Put 1/3 c of
mixture into each chile. Arrange chiles in a small
baking dish. Bake at 350 degrees for 20 min. or until
thoroughly heated.

4. Coat a small saucepan with cooking spray; place
over med. heat until hot. Add remaining garlic and
chopped onion; saute 3 min. Add cumin and oregano;
saute 1 minute. Stir in salt and tomatoes.

5. Reduce heat and simmer, uncovered, for 10 minutes
more, stirring frequently. Pour sauce over chiles and
serve.
(About 262 calories per 2 filled chilies and 1/2 c
sauce. Chol: 26 mg). From Healthy Cooking, adapted and
formated for you by Judy Lausch, DGSV43A. Please enjoy.

—–

Date: Tue, 22 Nov 94 14:22:15
From: “Susan M. Brooks”
Subject: Apple Cinnamon Coffee Cake

Apple Cinnamon Coffee Cake (12 to 14 servings)
**************************

For the Apple Filling and Topping:

2 T cinnamon
5 T sugar
5 to 6 cups sliced apples (I used Granny Smiths)

For the cake:

2 c sugar
1 c applesauce
4 t vanilla
1/2 c orange juice
pinch salt
4 egg equivalents, lightly beaten
3 c unbleached all-purpose flour
1 T baking powder
1 t nutmeg

Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with Pam.

Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared
apples with remainder and set aside.

For the cake, whisk together sugar, applesauce, vanilla, oj, salt, and
eggs. Combine flour, baking powder, and nutmeg and fold into sugar mixture.

Spoon a little more than one third of the batter into prepared pan. Cover
with half of apple mixture, then spoon in remaining batter and apple
slices. Sprinkle top lightly with the reserved cinnamon-sugar.

Bake in preheated oven for 1 hour or until done. Loosen sides with a
butter knife, then invert cake onto a plate for serving.