Title: IMPOSSIBLE CHICKEN ‘N BROCCOLI PIE
Categories: Pies, Main dish, Poultry
Yield: 6 servings

10 oz Frozen chopped broccoli
8 oz Cheddar cheese; shredded
1 1/2 c Chicken; cooked; cut-up
2/3 c Onion; chopped
1 1/3 c Milk
3 Eggs
3/4 c Bisquick
1/2 ts Salt
1/4 ts Pepper
1 1/2 qt Round

or 1 qt. square casser

Heat oven to 400. Grease pie plate, 10×1 1/2". Rinse
broccoli in cold water to thaw; drain thoroughly. Mix
broccoli, 1 1/3 c. of the cheese, the chicken and
onion in pie plate. Beat milk, eggs, baking mix, salt
and pepper 15 seconds in blender on high speed, 1 min.
with wire whisk or hand beater or until smooth. Pour
into pie plate. Bake 30-35 min. or til knife inserted
comes out clean. Top with remaining cheese. Bake 1-2
min. longer or just til cheese is melted. Cool 5 min.
FOR 1/2 RECIPE: Use 1 qt square or round casserole.
Decrease eggs to 2 and baking mix to 1/2 c. Divide
remaining ingred. amts. in half. Decrease beat time
to 10 sec. in blender and 30 sec. with whisk or hand
beater. HIGH ALT: bake 35-45 min. For 1/2 recipe use
45 min.

FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
Lawrence Kellie Conf: (1010) F-COOKING

—–

Orange Julius

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages Breakfast
Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c orange juice
3 tbsps powdered milk
1 tbsp corn syrup
1 tbsp sugar
1/2 tsp vanilla
3/4 c cracked ice

Mix all ingredients in blender. Serve in cold glasses.

Many other ingredients can be added for variety or convenience such as
vanilla ice cream, vanilla yoghurt, frozen orange juice concentrate, orange
sherbet, grapefruit juice, honey, etc.
Add a couple of egg whites. Use pineapple juice instead of orange.

– – – – – – – – – – – – – – – – – –

Per serving: 225 Calories; 4g Fat (14% calories from fat); 5g Protein; 45g
Carbohydrate; 12mg Cholesterol; 62mg Sodium

TOMATO AND CHEESE TART

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Side Dishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sheet puff pastry
6 eggs
1 cup cream
2 tablespoons melted
2 cups tomatoes, peeled — seeded and diced
1 cup Parmesan or Swiss cheese
1 tablespoon oregano — chopped
Salt and pepper

Preheat oven to 350 degrees. Roll out puff pastry to fit inside a 10-inch
shallow tart pan. Crimp
edges and thoroughly prick bottom of shell with a fork. In a small bowl lightly
beat eggs, add cream
and mix well. Add remaining ingredients and adjust seasonings to taste. Pour
into tart shell and bake
for 45 minutes to 1 hour, or until firm.

– – – – – – – – – – – – – – – – – –

NOTES : Yield: 6 to 8 serving

Title: COCKTAIL CRAB DIP
Categories: Appetizers, Cheese, Dips, Seafood, Vegetables
Yield: 4 servings

3/4 c Catsup
2 tb Prepared Horseradish
1/8 ts Hot Sauce
1/2 c Crabmeat; Flaked, OR
6 oz Crabmeat; Flaked, Drain Well
1 c Cream Cheese; Softened
3 tb White Onion; Diced
1/8 ts Salt

Combine the catsup, horseradish and hot sauce. Remove
any remaining filament from the crabmeat. Add the
crabmeat to the catsup mixture and continue to blend.
Add all other ingredients and blend till smooth. Serve
at room temperature. Makes about 2 1/2 cups of dip.
SUGGESTED DIPPERS: Salty Potato Chips, Potato Skins,
Green Bell Peppers, Turnips

—–

KIDNEY BEANS WITH CUMIN SEED
———————————————————————–

1 large onion – chopped Saute’ in water till soft

2 t cumin seed Add to onions and cook 1-2 minutes

16 oz can tomatoes | add to onion mix – simmer 10 minutes
pepper to taste | remove from heat

1 – 16 oz can Kidney beans Add to above – heat and serve over rice

VEGETABLE CONSOMME WITH MUSHROOM RAVIOLI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BROTH—–
1 lg Onion, halved and thinly
Sliced
9 oz Leek, well washed, white and
Tender green part sliced
3 Cloves Garlic, thinly sliced
1 tb Fresh Ginger, chopped
2 tb Olive Oil
8 oz Carrots, pared and thinly
Sliced
6 oz Parsnips, pared and thinly
Sliced
4 oz Turnip, pared and thinly
Sliced
13 1/3 oz Can Plum Tomatoes in Juice
1 t Salt
1/2 ts Leaf Marjoram, crumbled
8 c Water
—–MUSHROOM RAVIOLI—–
1/3 c Shallots, finely chopped
1 tb Olive Oil
8 oz Mushrooms, finely chopped
1/4 ts Salt
1/8 ts Pepper
2 tb Dry Port Wine
12 Wonton Wrappers
—–VEGETABLE GARNISH—–
2 Carrots, pared and finely
Diced
1 Parsnip, pared and finely
Diced
1 Leek, washed well and finely
Diced

Broth: Saute onion, leek, garlic and ginger in 1 tb
oil in a large saucepan over medium heat until
softened, about 10 minutes. Add remaining oil, carrot,
parsnip and turnip; cook 5 minutes. Add tomatoes with
juice, salt, marjoram and 8 cups water. Bring to a
boil. Lower heat; simmer, covered, 45 minutes. Strain
through a fine-meshed sieve, pushing on solids to
extract all liquid. Discard solids. Set aside.

Ravioli: Saute shallots in oil in skillet over
medium-low heat until softened, about 6 minutes. Add
mushrooms; cook 10 minutes until mushrooms are soft
and almost all liquid has evaporated. Stir in salt,
pepper and Port. Cook 5 minutes over high heat until
liquid has evaporated. Cool to room temperature.

Lay 12 wonton sheets on a dry work surface. Cut each
wonton in half lengthwise. Lay a scan teaspoonful of
mushroom mixture on top-half of each wonton half.
Dampen with water 4 sides of top half of wonton where
mushroom filling is; fold dry half over filling; press
down edges to seal. Repeat with remaining wonton
wrappers and filling.

Bring consomme to a boil in a large saucepan. Drop
ravioli in; cook 2 minutes. Drop in diced carrot,
parsnip and leek; cook 2 minutes. Serve.

Per serving: Calories: 157, Protein: 4g, Fat: 6g,
Carbohydrates: 25g, Sodium: 452mg, Cholesterol: 0mg.

Exchanges: 1 starch/bread, 2 vegetable, 1 fat.

Source: Unknown Typed by Katherine Smith Cyberealm BBS
Watertown NY 315-786-1120

– – – – – – – – – – – – – – – – – –

Asparagus Feta Canapes

Recipe By : The Junior League of Portland, Maine
Serving Size : 15 Preparation Time :1:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 slices thin white bread
4 ounces blue cheese
8 ounces cream cheese
1 egg
20 spears canned asparagus — drained
1/2 cup melted butter

Trim crusts from bread and flatten with a rolling pin. Blend cheeses and egg
to a workable consistency and spread evenly on each slice of bread. Place an
asparagus spear on each slice and roll up. Dip in melted butter to coat
thoroughly. Place on cookie sheet and freeze. When firmly frozen, slice into
bite size pieces. (If freezing for a future date, place bite size pieces in a
freezer bag – do not defrost to cook) Place on cookie sheet and bake at 400 F
for 20 min.

– – – – – – – – – – – – – – – – – –

Title: Maple Syrup
Categories: Diabetic, Low-fat/cal
Yield: 16 servings

1 ts Cornstarch 1 c Cold water
5 ts Sugar 2 ts Imitation maple flavoring
1/4 ts Salt

In a 2-cup glass measure, combine cornstarch, sugar, salt and cold
water. Microwave on 100% power (High) 2 to 3 minutes or until syrup
is clear and thickened, stirring every minute during cooking. Stir
in maple flavoring. Cool; refrigerate tightly covered. Makes 1 cup

1 tb serving – 4 calories 1 gram carbohydrate, 0 g protein, 0 g fat.

Source: Light Healthy Microwave Cooking by Janet Emal Elizabeth
Taylor, R.D. 1986 HP Books.

MMMMM

DINNER CREPES WITH MUSHROOM AND WALNUT FILLIN

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–THE SAUCE—–
1 tb Vegetable oil, cold-pressed
1 tb Flour, pastry, whole wheat
1 c Soymilk, mild — hot
1 1/2 c Tomato Sauce (see recipe)
—–THE FILLING—–
2 ts Vegetable oil, cold-pressed
3/4 lb Mushrooms — coarsely chopped
2 Garlic cloves — crushed
1/4 ts Thyme
1/4 ts Basil
1/4 ts Salt
1/8 ts Pepper
3/4 c Walnuts — chopped
—–THE CREPES—–
3/4 c Flour, pastry, whole wheat
1/4 ts Salt
2 ts Vegetable oil, cold pressed
1 1/4 c Soymilk, mild

1. To prepare the sauce, heat 1 tablespoon oil in a
small saucepan, add the flour and whisk while cooking
for 1 minute. Remove from the heat and pour in the hot
soymilk all at once. Whisk briskly and return to the
heat. Bring to a boil,continuing to whisk, and cook
for 2 minutes mor or until the sauce has thickened. If
lumps appear during cooking, beat with an eggbeater
until smooth. Remove 1/4 cup of this white sauce and
reserve for use in the filling. Combine the rest of
the white sauce with the Tomato Sauce and reheat just
before serving.

2. To prepare the filling, heat 2 tablespoons of oil
in a large skillet and add the mushrooms, garlic,
thyme, basil, salt and pepper. Mix well, cover and
cook for 20 minutes. Remove the cover, add the walnuts
and cook a few minutes more to absorb the extra
liquid. Combine with the reserved white sauce.

3. Prepare the crepes last. Sift together the flour
and salt. Combine 2 tablespoons of oil and soymilk and
mix well. Pour the soymilk mixture into the flour and
mix well. If there are small lumps, beat with an egg
beater for 30 seconds, not more. Heat an 8-inch,
nonstick, coated skillet, or coat an uncoated sillet
with a thin film of lecithin. When a drop of water
sizzles on the skillet, the skillet is ready to cook
the crepes. Pour a couple of tablespoons of the batter
into the skillet, immediately tipping the skillet
around in all directions to coat the bottom
completely. Cook for about 1 minute or until the crepe
is golden brown. Loosen the edges of the crepe from
the skillet and turn over with a spatula. Cook for
another minute. Repeat until all the batter is used
up. Stack the crepes on a dish until ready to use.

4. Lay a row of filling down the center of each
crepe and roll up. Place them side by side in a
serving dish, cover with warm sauce and serve.

The High Road to Health by Lindsay Wagner and Ariane
Spade/MM by DEEANNE

– – – – – – – – – – – – – – – – – –

Title: Peach Soup
Categories: Soups, Desserts
Yield: 4 servings

5 Large peaches, sliced
4 c Water
2 tb Lemon juice
1/4 c Maple syrup
1 tb Arrowroot
1 c White wine
1/4 c Orange or peach liqueur
1 c Whipping cream
1/4 ts Nutmeg (opt)

Combine peaches, water and lemon juice in a sauce pan; simmer 15
minutes. Puree in blender with maple syrup and arrowroot. Add wine
and liqueur. Pour in half the cream; mix thoroughly; chill 1 hour.
Whip remaining cream and dollop on top of each serving. Add a
sprinkling of nutmeg if desired.

MMMMM