Title: Beef Shank Soup
Categories: Soups
Yield: 7 servings

1 lb beef shanks
8 c water
1 ea onion — chopped
1/2 c celery — chopped
1 ea carrot — chopped
1 1/2 ts salt
2 TB parsley — finely chopped
1 ea bay leaf
4 whole peppercorns
1 clove garlic — cut in half
1/4 ts dried thyme
: cheesecloth – about 4″
: square

In slow-cooking pot, combine beef with water, onion,
celery, carrot, salt and parsley. Place bay leaf,
peppercorns, thyme and garlic in center of
cheesecloth. Pull up on each corner, forming a bag
and tie. Drop in pot with meat. Cover and cook on low
6 to 8 hours, or until meat is tender. Remove spice
bag. Ladel soup into bowls.

Recipe By :

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Title: VEGETABLE PILAU SPECIAL
Categories: Vegetarian, Vegetables
Yield: 1 serving

1/2 c Long-grain brown rice
Sea salt to taste
1 ts Tumeric
2 oz Fresh green beans
1 sm Carrot
1/3 c Shelled peas
1 sm Onion
1 sm Garlic clove
1 Piece ginger root
– (1/4 to 1/2 inch)
1 sm Tomato
1 tb Margarine (vegan)
1 ts Coriander
1 ts Ground cumin
1/4 ts Garam masala
1/4 c Slivered almonds

Cover the rice with boiling water and leave to soak for several hours.
Drain, rinse, cover with water, add a little salt and the tumeric, bring to
the boil, then lower heat, and cook until the water is absorbed and rice
tender, about 20 minutes.

Meanwhile, chop the beans and carrot. Steam them — and the peas — until
just tender. Drain and set aside.

Chop the onion. Crush the garlic. Grate the ginger finely. Chop the
tomato.

Heat the margarine in a pan and add the onion. Saute until beginning to
brown. Add the garlic and ginger and cook for a minute longer.
Lower heat and stir in the spices. Then add the tomato and cook for a
minute longer. Remove from heat and stir in the cooked vegetables.

Place half the cooked rice on the bottom of a greased ovenproof dish, spoon
the vegetable mixture over it, then top with the other half of the rice.
Cover the dish (if it has no lid then use foil) and bake it at 350 degrees
F (180 C) Gas Mark 4 for about half an hour.

Toast the almonds under a hot grill (broiler) until lightly browned. When
the pilau is ready and dished up, sprinkle the almonds on top.

* Source: The Single Vegan – by Leah Leneman * Typed for you by Karen
Mintzias

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Title: ED DEBEVIC’S COCONUT CREAM PIE
Categories: Pies/pastry
Yield: 8 servings

2 Eggs
1 1/2 ts Vanilla
Sugar
1 1/2 ts Flour
2 tb Cornstarch
Milk
3/4 c Half half
3 tb Unsalted butter
1 3/4 c Coconut
1 Baked pie shell
Whipped cream
Toasted coconut

Place eggs in mixing bowl and whisk 1 minute. Add vanilla and 1/4 cup
sugar and whisk until smooth. Add flour and cornstarch. Whisk until
smooth. Gradually add 3/4 cup milk, whisking until smooth. Set aside.
Place 1-1/2 cups milk and half half in stainless steel saucepan.
Add 1/2 cup plus 2-1/2 tablespoons sugar all at once, covering entire
surface. DO NOT STIR. Bring to boil. Gradually whisk in egg mixture.
Whisk in pan while bringing to boil. Continue to whisk and cook 20
seconds. Pour into mixing bowl and whisk in butter until melted. Fold
in coconut. Pour coconut cream mixture into Baked Pie Shell. Cover
pie crust completely>> with plastic wrap and refrigerate 2 to 3
hours. Peel off plastic and cut into wedges. Top with whipped cream
and toasted coconut.
As I say, “Have Mercy”! Glad to share this, Judy. Hope you do enjoy
it! FROM: PATRICIA STUART (BTFK39B)

MMMMM

OYSTER CORN CHOWDER WIP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews Seafood
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Orzo Pasta — cooked per pkg.
3 c Clear Chicken Broth
1/4 c Parsley — minced, fresh
1/2 c Leeks — chopped
1/4 c Prosciutto — minced
Salt and white pepper, to
-taste
1 1/2 c Corn — fresh or frozen
2 tb Butter — unsalted
2 1/2 c Light cream (Optional)
1 pt Maryland Oysters with their
-liquor

Cook the orzo according to the directions on the package and set
aside.
Place the chicken broth, parsley, leeks, prosciutto, salt and
pepper in a large sauce pan. Simmer until the leeks are tender, or
about 2 minutes. Add the corn, butter, cream and oysters with their
liquor. Simmer for 3 to 5 minutes longer and add the cooked orzo.
Stir and serve immediately.
Toast corn in a dry skillet to toast and brown, remove from pan.
Use barley, or rice rather that Orzo.
Use Onions as a substitute for the leeks. Use Vidalias if possible.
Replace oysters with shrimp, scallops, shark, octopus rings, or any
firm fish…..

– – – – – – – – – – – – – – – – – –

kidney beans with an oriental twist :^)

2 1lb cans kidney beans (i used Goya, those are some BIG beans…)
1 huge onion
2-3 cloves garlic
few drops sesame oil
few tsp szechuan sauce
1 tsp Vegeta (optional; this is a powdered vegetable mix used 4 soups)

i cooked this in a wok (lovely non-stick one) but you could use a heavy
big pan. put pan on medium-high fire. let it get hot. coat the bottom
with a little sesame oil. saute onions (_not_ garlic). meanwhile
open cans, drain one, keep the liquid from the other. take a few beans
adn mash with a fork (about 2tbsp of ’em) til creamy. when onions are
translucent, add beans, mashed beans, and juice from 1 can. cook for
a couple minutes, add szechuan sauce (taste first! it could be too hot
or too mild for you :^) i used 3 tsp.) add Vegeta. mince/crush garlic
cloves, but only add them in _after_ you turned off the fire. mix
into beans, cover, let sit a few minutes. the hot beans will cook the garlic
but most of the flavor will still be there (i don’t like to saute garlic
first because most of the flavor is gone by the time dish is ready… a
matter of taste, i suppose)

serve over rice. should serve 3-4ppl. this recipe was adapted after
something i read on a can. i think this provides the best taste-per-
effort ratio…

FAST AND CREAMY VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Frozen mixed vegetables
– (1 package)
3 c Milk
2 c Water
2 tb Instant minced onion
2 ts Chicken bouillon granules
2 ts Salt
1/4 c Celery, finely diced
1 1/3 c Instant mashed potatoes

Cook vegetables according to package directions; drain
and reserve. Heat to boiling in large saucepan milk,
water, minced onion, bouillon granules, salt and
celery. Remove from heat. Stir in instant mashed
potatoes. Heat to boiling, stirring constantly.

– – – – – – – – – – – – – – – – – –

Title: Tom Yum Goong Hot sour Shrimp Soup***(hkrt62b)
Categories: Soups, Ethnic
Yield: 4 servings

3 c Raw shrimp; peeled and devie
7 c Water
1 tb Fish sauce
1/8 ts MSG; OPTIONAL
1 Stalk lemon grass; 1″ pcs.
1 Fresh tomato; cut up bite si
2 Fresh hot green chili pepper
1 tb Fresh lemon juice
1 Green onion; 1″ pcs.
1/2 c Chinese straw mushroom
1 tb Thai“Nam Prig Pow”**

2-3 ea Kaffir leaves; lemon leaves 2-3 ea fresh coriander;
leaves-cut up *sliced **Thai chili in oil Wash shrimp and drain
thoughly. Put water in a large sauce pan. Bring to a boil over high
heat. Add shrimp and cook for 10-15 minutes. Add remaining
ingredients EXCEPT FOR LEMON JUICE AND CORIANDER LEAVES. Simmer on
low heat 8-10 minutes longer. Add lemon juice into the soup. Sprinkle
with fresh coriander before serving. Serve with rice. FROM: SOPIT
MERRELL (HKRT62B)

MMMMM

ASPARAGUS, LEEK, AND POTATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
LIZ JONES (VXRF36B)
—–PARSLEY BUTTER—–
1/3 c Parsley — fresh minced
3 tb Butter, unsalted — softened
1/8 ts Salt
1/8 ts Pepper
—–SOUP—–
1/4 c Butter, unsalted
3 Leeks, large — chopped *
1/2 ts Dried thyme — crumbled
1 Bay leaf
6 c Chicken stock/canned broth
1 1/2 lb Potatoes, red new — quartered
1 lb Asparagus — trimmed,1"diagonal

* Leeks: Use the white part and only 1 inch of the
green part.

Parsley butter: Mix the first 4 ingredients in small
bowl. (Can be prepared 2 days ahead. Cover and
refrigerate. Bring to room temperature before using).

Melt 1/4 cup unsalted butter in heavy large saucepan
over low heat. Add leeks, thyme and bay leaf. Cover
and cook until leeks are soft, stirring occasionally,
about 10 minutes. Mix in stock and potatoes. Bring to
boil. Reduce heat, cover and simmer until potatoes are
tender, about 12 minutes. Add asparagus and simmer
until crisp-tender, about 3 minutes. Discard bay leaf.
Season to taste with salt and pepper. Ladle soup into
bowls. Top each with dollop of parsley butter and
serve.

This sounded very good, but my husband likes cream
soups, so I added a FL sweet onion to the potato
mixture and pureed all before I added the asparagus to
the creamy soup. Adapted from Bon Appetit, April 1991.

From the MM database of Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

– – – – – – – – – – – – – – – – – –

2 lbs. carrots
4 c. water
1 1/2 c. chopped onion
2 cloves garlic, minced
2 T. freshly grated ginger
1 1/2 t. salt
1/4 t. EACH cumin, ground fennel, cinnamon, allspice, dried mint
3-4 T. fresh lemon juice
nonfat yogurt to spoon on top
1. Peel and trim carrots, and cut into 1-inch chunks. Simmer or nuke till
very tender.

2. Saute onions till tender. Add garlic, ginger, salt and s[pices. Turn
heat to low and continue to saute for another 8-10 minutes till everything
is soft. Stir in lemon juice.

3. Use food processor or blender to puree everything together. Transfer
puree to a kettle and heat gently just before serving. Serve with a
spoonful of yogurt on top if desired.

Title: LOW CAL PUMPKIN CHEESE PIE
Categories: Diabetic, Desserts, Pies
Yield: 8 servings

1 Recipe unbaked pie shell
(recipe follows)
8 oz Cream cheese softened
2 tb Granulated sugar replacement
1 ts Vanilla extract
1 Egg
1 1/2 c Unsweetened pumpkin puree
1 c Evaporated skim milk
2 Eggs
2 tb Granulated suagr replacement
1 ts Cinnamon
1/4 ts Ea ground nutmeg ginger

Combine the softened cream cheese,2 T replacement (I
use granulated fructose) vanilla and 1 egg in a bowl.
stir well.Spread into bottom of the pie shell.
Combine the pumpkin,milk and remaining ingredients in
a mixing bowl or workbowl of processor. Beat or
process until well blended. Careful pour mixture over
prepared shell. Bake in a 350^ oven for 65-70 minute
or until a tester comes out clean.
Calories per 1/8 pie: 173 for the filling 120 for
shell total, 293 diabetic exchanges: for the shell 1
bread 1 fat for the filling: 1 high-fat meat,1 fat,1/2
fruit source Diabetic Dessert Cookbook

Reposted 4 you and yours via Nancy O’Brion and her

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