MUSHROOM CLAM CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Fresh mushrooms, chopped
1 t Veg oil
7 oz Minced clams (canned)
1/2 c Celery, chopped
1/3 c Onion, chopped
1/2 ts Salt
1/8 ts Pepper
1/8 ts Cayenne
1 1/3 c Nonfat dry milk powder
1 1/2 c Cold water
1 tb Cornstarch
2 tb Fresh parsley, minced

Heat oil in saucepan and saute mushrooms. Stir in
undrained clams, celery, onion, salt, pepper and
cayenne. Cover and let simmer for 5 minutes.
Mix together milk powder, water, and cornstarch (you
may substitute 1 1/2 c skim milk for the powder
water). Stir milk mixture into saucepan and simmer
over low heat until soup thickens. Pour into serving
bowls and top each serving with 1/2 T parsley. (142
calories per serving)

Makes 4 servings

– – – – – – – – – – – – – – – – – –

Title: CRUNCHY CINNAMON S’MORES
Categories: Microwave, Snacks, Chocolate
Yield: 1 pan

1 pk 6 oz milk chocolate chips
1/3 c Light corn syrup
1 tb Butter
1/2 ts Vanilla
1/4 ts Ground cinnamon
4 c Honey graham cereal
1 1/2 c Miniature marshmallows

Mix first five ingredients in a 3 quart casserole. Cover tightly and
microwave on high to boiling, 2 1/2 to 3 minutes or longer depending on
wattage of microwave; stir;

Fold in cereal until completely coated with chocolate, fold in
marshmallows. Press mixture evenly with buttered back of spoon in a
greased baking pan 9 x 9.

Let stand at room temperature about 1 hour.

Cut into about 2 inch squares.

== Courtesy of Dale Gail Shipp, Columbia Md. ==

—–

Title: White Sauce for Macaroni
Categories: Sauces
Yield: 1 servings

2 c Milk
2 tb Carrot,finely chopped
2 tb Celery,finely chopped
4 tb Onion,finely chopped
4 Peppercorns
Clove
1 Bay leaf,crumbled
2 tb Butter
2 tb Flour
Grating of nutmeg
Salt to taste
Fresh,pepper to taste

In a heavy pot combine the
milk,carrot,celery,onion,peppercorns,clove and bay leaf.Heat until
bubbles form around edge of pot.Set aside for 5 minutes and strain.
Over moderate heat,melt the butter in the saucepan.Add the flour
and stir until flour and butter are blended.Cook over moderate heat
for 1 minute,stirring constantly.Add the strained milk in a slow
steady stream as you stir constantly with a whisk.Switch to a wooden
spoon and continue to stir as the mixture comes up to a simmer.Turn
heat down and simmer for 5 to 10 minutes,stirring occasionally,until
the sauce becomes smooth and thick.Season to taste with nutmeg ans
salt and pepper.Makes approximately 1 1/2 cups….
This Sauce Goes With Crusty Macaroni…

MMMMM

SOPA DE FRIJOL NEGRO (BLACK BEAN SOUP)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dried black beans
2 qt Cold water
2 c Coarsely chopped onion
1/2 c Coarsely chopped scallions,
-including green tops
3 md Cloves garlic, minced
1 ea Smoked ham hock
2 ea Bay leaves, crumbled
Salt to taste
1 t Freshly ground black pepper
1/2 ea Scotch bonnet-type chile,
-seeded
1/2 c Dark rum

Pick over the beans, rinse them, and put them in a
large heavy pot with the water. Cover the pot and
bring the water quickly to a boil. Stir the beans,
remove them from the heat, and allow them to sit for 1
hour. When the beans have softened, return the pot to
the heat, adding more boiling water if necessary. Then
add the remaining ingredients, with the exception of
the rum. Continue to cook, covered, over low heat for
several hours, until the beans are very tender and the
ham falls off its bone. Remove from the heat and
remove the ham hock bone and meat. Dice the meat
finely and discard the bone. Press the remaining
ingredients through a food mill, taste for seasoning,
and add the diced ham. At this point, the soup can
rest overnight in the refrigerator so that the flavors
mingle, or it can be served at once. To serve, reheat
the soup for 5 minutes while stirring in the rum. Side
dishes of lemon wedges, cooked white rice, minced
onion, or chopped hard-boiled eggs can be served as
garnishes. Serves 6.Subj: Frijoles SOPA DE FRIJOL NEGRO

– – – – – – – – – – – – – – – – – –

Title: Mary Rogers’s Sourdough Biscuits
Categories: Breads
Yield: 4 servings

1/2 c Active Starter 3/4 ts Salt
1 c Milk 2 ts Baking Powder
2 1/2 c Flour 1/2 ts Baking Soda
1/3 c Lard or Shortening 1/4 ts Cream Of Tartar
1 tb Sugar

At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup
of the flour. Let set overnight if the biscuits are wanted for breakfast.
If wanted for noon, the batter maybe mixed in the morning and set in a warm
place to rise. However, unless the weather is real warm, it is always all
right to let it ferment overnight. It will get very light and bubbly.
When ready to mix the biscuits, sift together the remaining cup and a half
of flour and all other dry ingredients except the baking soda. Work in the
lard or shortening with your fingers or a fork. Add baking soda dissolved
in a little warm water to the sponge and then add the flour mixture.
Mix into a soft dough. Knead lightly a few times to get in shape. Roll
out to about 1/2 inch thickness or a little thicker,and cut with a biscuit
cutter. Place close together in a 9 x 13-inch pan, turning to grease tops.
Cover and set in a warm place to rise for about 45 minutes. Bake in a 375
degree oven for about 30 to 35 minutes. Leftovers are good split and
toasted in a sandwich toaster.

—–

Autumn Chutney

Recipe By : Country Harvest (a Celebration of Autumn)
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Dips Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. plums — halved and stoned
1 lb. apples — peeled and cored
1 lb. tomatoes — chopped
1 lb. onions — sliced
2 large garlic cloves — chopped
3 cups sultanas — (raisins)
1/4 tsp. mace
1/4 tsp. ground mixed spice
2 Tbsp. ground ginger
1 lb. light brown sugar

Mix the fruit and vegetables together. Put into an preserving pan (Note:
these books call for an aluminum pan – I just don’t use aluminum with acid
food ) Add the remaining ingredients, except the sugar. Simmer for about 30
minutes until tender. Add the sugar and stir until dissolved. Simmer gently,
stirring frequently, until thick. (Note: how long this takes depends on the
water content of the fruits).
Cool, then pack the chutney into clean jars. Cover and seal.
PS: I always refrigerate after opening the jar. "Gathering the produce of the
season as the days shorten, as the sun travels lower in the sky and the earth
quietens, is a deeply satisfying pastime. Making the most of the produce is
a pleasure, too, and this chutney brings several of the fruits of the season
together in a mouthwatering way.

– – – – – – – – – – – – – – – – – –

Title: Mandarin-Orange Corn Bread
Categories: Diabetic, Breads/bm
Yield: 1 servings

1 c All-purpose flour; 1/2 c Melted margarine;
1 c Yellow corn meal; 1 c 2 % skim milk;
1/3 ts Salt; 1 ts Orange extract;
3/4 c Sugar; 1 cn Economy mandarin orange
4 ts Baking powder; Slices;
2 Eggs;

Grease an 8x8x2 inch pan. Mix together well, stirring so that orange
slices preak apart. Pour mixture into pan. Bake at 425 degrees for 30
minutes, or until a toothpick inserted in the center comes out clean.

Serving size: 3″ square Exchanges: 1 starch, 1/2 fat

Submitted by Dick Miale Copyright 1993, Steven Leichter, MD
(Endocrinology) Provided by EVMS (Eastern Virgina Medical School),
Norfolk, VA and demonstrated by Dr. Leichter at the Diabetes Holiday
Food Fest, Chesapeake General Hospital, Chesapeake, VA.

MMMMM

10-Minute Shrimp Soup

Recipe By : Easy One-Dish Recipes
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups water
1 package Oriental flavor ramen noodles
1/2 cup green onion — chopped
1 medium carrot — julienne strips
4 1/4 ounces shrimp — rinsed and drained
soy sauce — if desired

Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes,
stirring occasionally, until noodles are tender. Stir in contents of
seasoning packet, onions, carrot
and shrimp; cook until hot. Serve with soy sauce.

– – – – – – – – – – – – – – – – – –

Oriental Marinade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fatfree Marinades/Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Honey
2 Tbsp Soy Sauce, Low Sodium
2 Tbsp Cilantro — Chopped
1 Tbsp Fresh Ginger — Greated, Peeled
1/2 C Dry White Wine

Combine all the above and use as a marinade.

– – – – – – – – – – – – – – – – – –

Little Brioches

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Creole Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 pk Active dry yeast

1/4 c Water,warm (105-115’F.)

1/2 c Milk

1/2 c Butter or margarine

1/4 c Sugar

4 c Flour,self-rising,sifted

2 Eggs

Butter or margarine,melted

1. Soften yeast in water.

2. Heat milk until almost simmering; stir in 1/2 c butter until melted.

3. Measure sugar into mixing bowl; stir in milk mixture and cool to

lukewarm.

4. Stir in 1 cup flour and beat until smooth.

5. Beat in yeast; cover and let rise in warm place until bubbly, about 1

hour.

6. Stir down; beat in eggs.

7. Add enough flour to make a soft dough.

8. Turn out onto lightly floured surface; knead until smooth and satiny, 10

to 15 minutes.

9. Shape into ball; place in lightly greased bowl, turning to grease on all

sides.

10. Cover and let rise in warm, draft-free place until doubled, about 1 1/2

hours.

11. Punch down; let rest 10 minutes.

12. Divide dough into 18 equal portions; remove about 1/5 of dough from

each portion and shape all 36 portions into smooth balls.

13. Place large balls in greased medium muffin cups.

14. Firmly make an indentation in center of larger balls with thumb; place

smaller balls in indentation.

15. Let rise in warm place until doubled, about 40 minutes.

16. Bake in preheated 350’F. oven 15 to 20 minutes, or until golden brown.

17. Remove immediately from pans; brush tops with butter or margarine and

serve warm.

– – – – – – – – – – – – – – – – – –