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

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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

—–

Title: Eggs Creole
Categories: Diabetic, Eggs, Vegetables
Yield: 6 1 c servin

Ingredients 1 c Tomato soup;
1 tb Margarine; -undiluted commercial
-reduced-calorie 1 ts Worcestershire sauce
2 ts A-p flour; 6 Hard-cooked eggs;
1 c Skim milk; -coarsely chopped
1 c Green pepper; chopped Vegetable cooking spray
1 c Onion; chopped 2 tb Soft breadcrumbs;

Melt margarine in a small heavy saucepan over low heat; add flour,
stirring until smooth. Cook 1 min, stirring constantly. Gradually
add milk; cook over medium heat, stirring constantly, until mixture
is thickened and bubbly. Remove from heat, and set aside.

Combine pepper and onion in container of electric blender or food
processor; process until smooth. Transfer mixture to a medium-size
nonstick skillet, and cook over low heat until tender.

Add soup and Worchestshire sauce to skillet; continue to cook,
uncovered, over low heat until thickened.

Layer white sauce, eggs, and soup mixture in a 3 qt cassole dish
coated with cooking spray; top with breadcrumbs Bake at 350 degrees
for 20 mins or until breadcrumbs are browned and mixture is throughly
heated

From: All New Cookbook For Diabetics And Their Families Each serving
amount: 1 cup; Exchanges: 1 Skim milk; 1 Fat

Chol: 264 mg; Calories: 145; Carbo: 12 gm; Protein: 8 gm Fat: 7 gm;
Fiber: Tr.;

(From Jungle.Boy via GEnie).

MMMMM

FAT-FREE CRANBERRY ORANGE MUFFINS (OVO)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mazola no stick cooking spra
1 1/4 c Flour
2 ts Baking powder
1/2 ts Salt
1/2 c Sugar
1/2 c Orange juice
2 Egg whites
1/3 c Karo light or dark corn syru
1 t Grated orange peel
1 c Fresh or frozen cranberries

You can make these and store them in an airtight
container but only if they last that long. Spray 12 (2
1/2-inch) muffin cups with cooking spray. In large
bowl combine flour, baking powder and salt. In medium
bowl, using a wire whisk or fork, thoroughly mix sugar
and orange juice. Whisk in egg whites, corn syrup and
orange peel until blended. Gradually add to flour
mixture, stirring until smooth. Stir in cranberries.
Spoon into prepared muffin cups. Bake in 400 degree F.
oven 25 minutes or until lightly browned and firm to
touch. Cool in pan 5 minutes. Serve warm or cool
completely on wire rack. Store in airtight container.
Nutrition (per serving): 120 calories, Total Fat 0
g (2% of calories) Source: Best Foods :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Title: Old-Fashioned Potato Pan Rolls
Categories: Bread, Rolls, FP
Yield: 24 servings

3 3/4 c All-purpose flour, or bread
1 pk Active dry yeast
1/4 c Sugar
1/2 ts Salt
6 tb Cold butter or margarine;
-cut into chunks
1/2 c Freshly mashed potatoes
3/4 c Milk
1 Egg
Butter; melted

Recipe by: the California Culinary Academy Preparation Time: 0:45

1. In a food processor fitted with a steel blade, process 3-1/4 cups flour,
the yeast, sugar, and salt just to blend. With on/off pulsing, cut in
butter finely, until it almost disappears.

2. In a separate bowl, mix together mashed potato, milk, and egg. With
processor motor running, quickly add potato mixture to yeast mixture.
Process until mixture comes away from the side of the bowl.

3. Process 30 seconds to knead dough. If dough is sticky, add more flour
and process 15 to 30 seconds longer. Dough should feel tacky, smooth,
elastic, and warm but not hot.

4. Remove dough from processor and shape into a ball. Place ball in an
oiled bowl, turn to cover it with oil, and cover bowl with plastic wrap or
a damp towel. Let dough rise until doubled in bulk.

5. Punch dough down. Let rest 5 minutes. Divide dough into 24 pieces
(approximately 1-1/4 ounces each). Shape each piece into a ball, tucking
the edges under to draw the surface of the dough tight. Arrange the dough
in 2 round cake or pie pans. Cover loosely with plastic wrap or a damp
towel and let rise until doubled in bulk.

6. Preheat oven to 375 degrees F. Brush tops with melted butter. Bake until
golden brown (20 to 30 minutes). Remove from pan to cool on a wire rack.
Brush tops again with melted butter.

Makes 2 dozen rolls.

From the recipe files of suzy@gannett.infi.net

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SIMPLE ORANGE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Orange
1 oz Tofu
3/4 c Sugar — (less if desired)
3 tb Oil
1/2 c Water or orange juice
2 c Flour
1 t Baking soda
1 t Cream of tartar
1/4 ts Salt

Preheat the oven to 350 degrees F.

Finely grate the zest from the orange. Squeeze out
and strain the orange’s juice. Set zest and juice
aside.

In a bowl, thoroughly mash the tofu with the sugar, or
blend together with an electric mixer. Mix in the
finely grated orange zest and juice from the orange,
oil, and water (or additional orange juice).

In a large bowl, sift together the flour, baking soda,
cream of tartar and salt. Blend in the orange juice
mixture. Spoon batter into muffin pans, filling each
cup about 2/3 full. Bake for about 15 minutes, or
until muffins are starting to brown very lightly, and
toothpick inserted in center comes out clean.

Karen’s notes: I always use tofu as an egg-replacer
in baked goods, with excellent results. It may only
be luck, or coincidence, so if you don’t have a piece
of tofu handy, try omitting it.

These muffins are pretty sweet, so you may want to
decrease the amount of sugar used. The sugar does
seem to act as a humectant though, so the muffins will
stay a little moister in storage if you use more sugar.

From the kitchen of Karen Mintzias

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Carrot Soup (From My Garden)

Recipe By : From My Garden Show # F5538
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter
2 pounds carrots — peeled and cut into
chunks
1 piece ginger — (2 inch) peeled and
sliced
3 cups vegetable broth
Salt
Pepper
1 orange

In larger saucepan melt butter and add carrots. Gently saute carrots and
ginger. Add vegetable broth and cook until carrots are softened, about
25 minutes. Pour mixture into a food processor and puree. Season with
salt and pepper and add the juice and zest of the orange. Serve hot or
cold.

– – – – – – – – – – – – – – – – – –

HOT GOOSEBERRY SOUFFLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Gooseberry puree, thick and
-sweetened
6 tb Butter
1/2 c Flour
1 c Milk
3 lg Eggs, separated

In a heavy pan, melt the butter over low heat. As the
butte melts, stir in the flour. Stir until smooth and
blended, then gradually add the milk, stirring all the
time so that the mixture remains smooth. Bring to the
boiling point, still stirring, and cook for three
minutes. Add the gooseberry puree and stir until
thoroughly mixed.

Beat the egg yolks until they are light and combine
them with the gooseberry mixture. Beat the whites
until they are stiff (this means that you can turn the
bowl upside down without any ill effect), and use a
metal spoon to gently fold the whites into the
gooseberry mixture.

Lightly oil a 5-cup soffle dish. Turn the mixture into
the souffle dish and bake on the middle shelf of a
preheated 375-degreeF oven for about 45 minutes. By
this time the souffle should be crisp on the outside
and still creamy on the inside. (For a more creamy
result, bake the soffle in a water bath: Stand the
souffle dish in a pan and pour enough hot water into
the pan to cover the sides of the dish by about 2
inches.)

Remember that the souffle will not remain at its best
for more than a few minutes after leaving the oven.

Source: Time-Life “Good Cook” series, Foods.

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