Title: VICHYSSOISE II
Categories: Appetizers, Microwave
Yield: 4 servings

2 tb Butter or margarine
3 md Leeks, carefully washed
-and minced
1 md Onion, minced
2 c Potatoes, finely diced
(about 2 large potatoes)
4 c Chicken broth
1 c Half and half
Salt to taste
White pepper to taste

1. ln a deep, 2 1/2-quart to 3-quart, heat-resistant, non- metallic
casserole, melt butter in Microwave Oven 30 seconds. Add leeks and onions.
Heat, uncovered, in Microwave Oven an additional 3 minutes.
2. Add diced potatoes and chicken broth to butter-leek mixture. Heat,
covered, 15 to 18 minutes or until potatoes are very tender.
3. Press mixture through a sieve or electric blender till smooth.
4. Return mixture to heat-resistant, non-metallic casserole and gradually
stir in cream. Add salt and pepper to taste
5. Heat, covered, 4 minutes or until soup is very hot.

—–

Title: Basil Carrots
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 sweet ones

6 md Carrots; 1 tb Margarine; melted
1 tb Butter; melted 1/4 ts Salt;
-=OR=- 1/4 ts Basil leaves; crushed

Slice carrots. Simmer, covered, in salted water until tender, about
10 to 15 minutes; drain. Combine remain ingredients, toss with
carrots. Food Exchanges per serving: 1 VEGETABLE EXCHANGES

Source: Better Homes and Gardens Calorie Counter’s Cookbook by WHOM

MMMMM

Title: Tropical Bulgar
Categories: Diabetic, Nuts/grains, Side dishes, Vegetables, Vegetarian
Yield: 6 servings

3/4 c Bulgur; 1/4 ts Salt;
3/4 c Boiling water; ds Red (cayenne) pepper
1 tb Vegetable oil; 6 Green onions; chopped
4 tb Fresh lime juice; 1 sm Red bell pepper, chopped
1 1/2 ts Ground cumin; 2 tb Chopped fresh parsley;
1 ts Dried leaf oregano; 4 Romaine lettuce leaves;

Place bulgar in a small bowl and cover with boiling water. Let it
stand 30 minutes until all liquid absorbed. In a small bowl, mix
oil, lime juice, cumin, oregano, salt and cayenne. Add to bulgur and
mix with remaining ingredients except lettuce; fluff with a fork.
Refrigerate until chilled. Serve on bed of lettuce leaves.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT
EXCHANGE CAL: 109; CHO: 0mg: CAR: 19g; PRO: 3g; SOD: 78mg; FAT: 3g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

CABBAGE CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Cabbage, shredded
2 c Carrots, sliced
3 c Potatoes, diced
1 T Salt
1/2 t Pepper
1/2 t Sugar
2 c Water
2 T Butter
4 c Milk

Put all ingredients, except milk and butter, in a pot and cook over low
heat until the vegetables are done. Add the butter and milk and heat
through.

– – – – – – – – – – – – – – – – – –

QUINOA STUFFED PEPPERS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Grains Side dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Quinoa
2 c — Water
4 lg Or 6 medium green peppers
1 md Onion — diced
1/2 lb Fresh mushrooms — sliced
2 tb Butter
28 oz Can tomatoes — coarsely diced
— juice reserved
2 Garlic cloves — crushed
12 oz Salsa (1 jar)
2 tb Dry sherry
10 oz Mozzarella cheese — shredded

Rinse quinoa and add to water; bring to a boil. Reduce heat and simmer for
5 minutes. Set aside.

Steam green peppers until soft but not limp; set aside.

In large skillet, saute onion and mushrooms in butter. Add tomatoes,
garlic cloves and salsa. Cook over medium heat for 10 minutes. Add
sherry; simmer 10 more minutes. Fold in quinoa.

Put peppers in baking dish; fill peppers with quinoa mixture. This will
take about half the mixture. Thin remainder with reserved juice and pour
around peppers. Sprinkle cheese over peppers. Bake at 325 F. for 30 to 35
minutes.

Recipe on 12 oz. box Ancient Harvest brand quinoa. Distributed by Quinoa
Corporation World Headquarters/P.O. Box 1039/Torrance, CA 90505. Typed for
you by Cathy Harned.

– – – – – – – – – – – – – – – – – –

Christmas Cookie Bonanza Part 4

Recipe By : Jason McDonald
Serving Size : 42 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Recipe Basic cookie mix
2 lg Egg yolks
1 tb Water
Topping
1/2 c Packed light-brown sugar
1/3 c Dark corn syrup
1/4 c Butter
1/4 c Heavy cream
2 c Unsalted dry roasted peanuts — finely chopped
12 oz Semisweet chocolate
3 tb Vegetable shortening

CHOCOLATE-DIPPED PEANUT-BRITTLE FINGERS

Preheat oven to 350F. Grease 15 1/2×10 1/2×1″ jelly-roll pan; line bottom
and sides with sheet of aluminum foil. Grease foil.

In large bowl of electric mixer, combine cookie mix, egg yolks and the
water. At low speed, beat just until mixture forms a crumbly dough. Pat
mixture over foil on bottom of prepared pan; bake 20 min or until dough is
golden brown. Remove pan from oven.

Make peanut-brittle topping: In heavy med saucepan, combine brown sugar,
corn syrup, butter and heavy cream; over med heat, bring to boiling,
stirring. Cook, stirring constantly, until butter melts and mixture is
smooth. Stir in peanuts.

Spread peanut-brittle topping mixture over cookies in pan; bake 15 min or
until topping is brown and bubbly. Remove pan from oven; cool cookies
slightly. Using ends of aluminum foil, lift cookies from pan; cut
crosswise into thirds. Cut lengthwise into 14 strips; remove cookies from
aluminum foil. Cool cookie “fingers” completely on rack.

Line another wire rack with waxed paper. In top of double boiler over hot,
not boiling, water, combine chocolate and shortening. Over low heat, cook
mixture, stirring, until chocolate and shortening are melted and mixture is
smooth. Dip each cookie finger into chocolate mixture to cover halfway;
place cookie on prepared rack to dry.

Makes 42 cookies.

LEMON LINZER COOKIES

1 recipe basic cookie mix 1 lg egg 1 tsp grated lemon zest (colored part of
peel) 1 tsp fresh lemon juice 1/2 c seedless raspberry jam

Confectioners’ sugar for dusting

Preheat oven to 350F. Lightly grease two baking sheets.

In large bowl of electric mixer, combine cookie mix, egg, lemon zest and
lemon juice. At low speed, beat until mixture forms a dough.

Divide dough in half. Working one half at a time, on lightly floured
surface, with lightly floured rolling pin, roll out dough 1/8″ thick; cut
out with 3″ round cookie cutter, cut out centers of half of the cookies. If
desired, reroll dough centers for additional cookies.

Transfer dough rounds and rings to prepared baking sheets. Bake 8 min or
until cookies are golden; transfer to wire rack to cool completely.

With 1 tsp jam each, cover flat sides of rounds. Place a cookie ring, flat
side down, on top of each filling-topped round. Dust tops of cookies with
confectioners’ sugar.

Makes 2 dozen cookies. Posted by Theresa Merkling.

– – – – – – – – – – – – – – – – – –

Title: Calabaza Soup
Categories: Soups, Caribbean, Vegetarian
Yield: 6 servings

1 1/2 lb Calabaza squash, peeled
— seeded
1 ea Green bell pepper, chopped
1 ea Garlic clove, pressed
4 ea Scallions, minced
6 ea Thyme leaves
4 ea Whole allspice, crushed
1 ts Cumin
1 ts Fenugreek
1 lg Ripe tomato, peeled
— chopped
1 c Coconut milk
Salt pepper
Chili pepper, to taste

Simmer all the ingredients except the salt, pepper chili pepper, in
6 cups of water for 1 hour. Strain the liquid into a bowl allow the
solids to cool. Puree the cooled solids.

Return the puree to the soup pot along with the strained liquid.
Simmer, uncovered, until the mixture is reduced to a syrup-like
consistency. Add the seasonings while simmering serve very hot.

VARIATION: Add 1/2 lb fresh okra after pureeing the vegetables above.

Virginie George Ebart, “Down-Island Caribbean Cookery”

—–

Title: RASOMADHURI (FRIED CHEESE BALLS)
Categories: Indian, Vegan, Vegetarian, Cheese/eggs, Desserts
Servings: 4

1 c Ricotta cheese or home-made 1/4 ts Cardamom, ground
1/2 c Milk, powdered Vegetable oil for frying

Mix all the ingredients and knead with the palm of your hand until smooth.
Make round balls (1 inch in diameter). Heat oil and brown the cheese
balls. Drain them on a paper towel. Dip them in sugar syrup for 24
hours, before serving.

SUGAR SYRUP: Heat 1 cup sugar and 2 cups water in a deep pan. Let boil.
Turn down heat and simmer for 10 mins.

—–

Title: ZUPPA INGLESE
Categories: Italian, Desserts, Malgieri
Yield: 10 servings

1 Pane di Spagne
– baked and cooled

MMMMM———————–PASTRY CREAMS—————————-
1 qt Milk
1 1/2 c Sugar
12 Egg yolks
2/3 c Unbleached all-purpose flour
1 tb Grated orange zest
2 ts Vanilla extract
4 oz Bittersweet chocolate
1/2 ts Cinnamon

MMMMM—————————SYRUP——————————–
2/3 c Water
2/3 c Sugar
1/2 c Dark rum

MMMMM————————-FINISHING——————————
3/4 c Heavy cream
Chocolate shavings
Candied fruit

BRING THE MILK and half the sugar to a boil in a large saucepan.
Whisk the egg yolks in mixing bowl and beat in the remaining sugar.
Sift in the flour and beat it in. Beat 1/3 of the boiling milk into
the egg mixture. Return the remaining milk to a boil and beat in the
egg mixture, continuing to beat until the pastry cream thickens and
comes to a boil. Cook, beating about 1 minute. Remove the cream from
the heat and pour half into each of 2 bowls. Stir the orange zest and
vanilla extract into one and the chocolate and cinnamon into the
other. Press plastic wrap against the surface of each and refrigerate
until cold.

FOR THE SYRUP: Bring the water and sugar to a boil in a small pan.
Cool and add the rum. Cut the Pane di Spagna into thin vertical
slices. Place a layer of the slices in the bottom of a glass bowl and
moisten with the syrup. Spread with half the orange cream. Cover with
another layer of the Pane di Spagna and moisten with the syrup and
cover with a layer of the chocolate cream. Repeat with the remaining
ingredients, ending with a layer of the cake slices and moistening
with the remaining syrup. Whip the cream and spread on the top.
Decorate with some chocolate shavings and the candied fruit.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: FISH, CLAMS AND CORN CHOWDER
Categories: None
Yield: 1 servings

4 Idaho potatoes, peeled and
-cut into 1/2 inch cubes
6 oz Pork fat cut into 1/2 inch
-cubes.
2 tb Unsalted butter
4 Garlic cloves, finely
-chopped
1 lg Onion, coarsely chopped
-(1/4 inch pieces)
3 Celery stalks, coarsely
-chopped
2 c Clam juice, fresh, canned
-or bottled
1 tb Fresh ground black pepper
1 tb Marjoram
1 tb Thyme
1 tb Sage
1/2 tb Rosemary, chopped fine.
1 c Dry white wine
1 c Fresh sweet corn or
16 oz Unsalted canned corn,
-strained
1 lb Fresh fish, cut into 1
-inch square pieces
24 Fresh shelled chowder clams
-or
1 c Strained canned clams
-chopped up
2 c Light cream

Use an enamel pot that holds about one gallon, add 2-3 ears sweet
corn to boiling water. Cook until almost tender then cut corn off the
cob. Add the potatoes to the same water and boil them until half
done, about 5 minutes, strain and set aside. On a medium heat, brown
the pork fat until it’s nearly crisp, remove the fattiest bits. Add
the onion and when it’s caramelized, add the garlic, celery and
potatoes. Let each brown a little before the next is put in. Add the
butter if needed. On a low heat add 1 cup of clam juice, white wine,
corn and all the spices. Simmer a few minutes to reduce slightly.
Add the remaining clam juice, clams and fish, simmer another 5
minutes max. Salt lightly if necessary with course salt. Add light
cream, when its starts to simmer its chow time! Serves 4
If you want to make chowder without the clams then make a fish stock
to substitute for the clam juice. Into one quart cold water add a
1/2 cup of white wine, a small celery stalk, a few sprigs’ parsley, a
bay leaf, a pinch of thyme, 1/2 a small onion, a pinch of coarse
salt, a few peppercorns and the head, tail and bones of any fish.
Reduce it until you have about 2 cups (about 20 minutes) of stock.
Strain liquid into a few bowls temporarily.

—–