Title: Chicken-Rice Soup
Categories: Diabetic, Poultry, Rice, Soups/stews, Vegetables
Yield: 6 servings

3 lb Chicken pieces; 1 pn Pepper;
8 c Water; 1 Bay leaf;
1/2 c Celery with leaves; chopped 1/4 ts Celery seeds;
1/4 c Fresh parsley leaves;chopped 1/2 c Rice; uncooked
1 sm Onion; 1 c Carrots; diced

Simmer the chicken in the water with the celery, parsley, onion,
pepper, bay leaf and celery seeds for 4 hours in a slow cooker or one
hour over low heat on the stove.

Drain the chicken broth and remove chicken pieces. (Discard bay
leaf.) Bone the chicken and chop into bite-size pieces. Combine the
broth, chicken, rice and carrots in a saucepan. Cook for 30 to 40
minutes or until the rice is tender.

1 cup – 287 calories, 3 lean meat, 1/2 bread exchange 11 grams
carbohydrate, 29 grams protein, 10 grams fat 219 mg sodium, 307 mg
potassium, 88 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93.

MMMMM

Speedy Cream of Potato Soup

Recipe By : EASY ONE-DISH RECIPES
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or margarine
1 medium onion — chopped
4 1/2 cups water
1/2 teaspoon salt
dash pepper — if desired
2 1/4 cups Betty Crocker Potato Buds Mashed
potato mix (dry)
shredded cheddar cheese — if

chopped green onions — if desired

Melt margarine in 2 qt saucepan over medium heat. Cook onion
in margarine about 3 minutes, stirring occasionally, until tender. Stir in
water, salt and pepper. Heat to boiling; remove from heat. Stir in potato mix
until dissolved. Serve with cheese and onion tops.

– – – – – – – – – – – – – – – – – –

3 leek tops
1/2 lb. old mushrooms, rinsed and quartered
3-4 carrots, rinsed and cut in 2″ segments
1 baked potato, cut in big chunks
5-6 stalks celery, in 2″ segments
3 small onions, peeled quartered
3 whole cloves garlic, peeled
1 bay leaf

I put all of this in a large stock pot ran in enough water to cover it
my 2 inches, brought it to a boil and let it simmer for 2+ hours, then I
strained it and put it in a smaller pot and let it boil for about 30-40
minutes until it was reduced to 60% of original volume. This is the
darkest, best smelling stock I have ever made. I can’t wait to try it
out.

CHRISTMAS DAY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Milk
6 tb Golden syrup
1 oz Butter
1 1/2 c Mixed fruit
1 t Mixed spice
1/2 ts Cinnamon
1/4 ts Salt
1/4 c Raw sugar
2 c Baking bran flakes
2 ts Baking soda
1 Red green glace cherries
1 Icing sugar

Reheat oven to 375oF prepare muffin pans. Put the
first 4 ingredients into a saucepan heat gently
until butter has melted. While mixture is heating,
sift the flour, spice, cinnamon salt into a large
bowl, stir in the bran sugar. Lightly beat the
eggs. Add the baking soda to the melted ingredients,
then pour this the eggs into the flour mixture.
Quickly lightly stir until just mixed. Spoon
mixture into paper Christmas muffin cups or pans.
Place a cherry on top of each. Bake for about 15 mins
or until muffin springs back when lightly touched.
Dust with icing sugar if wished and serve warm. Makes
12.

– – – – – – – – – – – – – – – – – –

BEEF AND VEGETABLE SOUP #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
BEEF BONE STOCK:
4 lb Meaty bones sawed into
-piece
1 ea Halved onion
2 ea Quartered carrots
1 ea Outer stalk celery cut
-into 3 pieces
1 sm Turnip sliced optional
12 ea Peppercorns
1 ea Bay leaf
Pinch of thyme
4 ea Parsley stalks
SOUP:
3 pt Beef bone stock with
-fat removed
3 tb Fat from stock
1 lg Chopped onion
1 c Diced carrot
1/2 c Diced celery
1/2 c Diced turnip optional
1/2 c Diced parsnip optional
1 1/2 lb Cross cut shanks
1 c Chopped tomatoes
1 t Sugar
1 tb Salt
1/2 ts Pepper
1/4 c Barley (if used soup must
-be eated in a day or two)

STOCK: Wash soup bones in cold water, place in
large kettle
and cover with cold water, about 4 pints. Bring to
a boil
slowly, skimming when necessary. Add vegetables,
peppercorns,
herbs and salt. Cover and simmer 2-3 hours. Strain
stock into a
large bowl and discard the bones and vegetables.
Store stock,
covered, overnight in refrigerator. Next day remove
the fat and
retain 2-3 tb of it for the soup.
SOUP: Place fat in soup kettle and saute onions,
carrots,
celery, turnips and parsnips over low heat for 10
minutes.
Increase heat and add boned and diced shank meat.
Cook,
stirring, until beef juices run out and brown. Add
stock,
barley, tomatoes, sugar, salt and pepper. Bring to
a boil.
Reduce heat, cover and simmer for 1 1/2 hours or
until beef is
tender. Soup is ready to serve. Soup improves when
served the
next day.

– – – – – – – – – – – – – – – – – –

HARVEST ROUND BREAD (BREADMAKER)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-RENEE SCOTT (DNTM47A)
1 c Whole wheat flour
1 tb Honey
5/8 c Oatmeal
1 tb Molasses
1 pk Yeast
1 c White flour
1 t Salt
1/2 c Carrots
3/4 c Milk
1/4 c Raisins
1/4 c -water
1/4 c Nuts
1/8 c Margarine

NOTE: This recipe was resized; follow the directions for your B/M.
Because I am still so new at this *P BB I wrote my note in the wrong
place so here goes again! My bread making is improving, thanks to *P
and B M Magic! I love the book. On a trip to New England I bought
bread in a town square, it was wonderful! Later I wrote the baker for
the recipe and she kindly sent it. I’ve only tried it once (I’m new
to bread making). But now I’d like to try it in my BM. (the
directions follow for assembling ingredients, etc. but since I want
to make it in my BM, I’m not including them.
Divide dough in two. Divide each half into 3 and make 3 ropes.
Braid them and make into a circle. Attach both ends,repeat with other
half.

The bread was delicious and I would appreciate any help someone can
give me. Until later, Renee N.C. San Diego

Formatted by Elaine Radis BGMB90B; JANUARY, ’93

– – – – – – – – – – – – – – – – – –

Title: CHEZ’ FREDDY’S HOUSE BROWNIES
Categories: Cyberealm, Desserts, Cookies, Kooknet
Yield: 12 servings

1 Chocolate Cake mix
1 cn Condensed sweetened milk
16 oz Chocolate (or fudge) syrup
1 lg (tub) Chocolate CoolWhip
1 c Walnuts [crushed]

1. Prepare the chocolate cake mix according to
package directions, in a 12″ x 15″ baking sheet pan
that is greased and floured. Let cool to room
temperature.

2a. Remove cake from oven and immediately poke holes
in the top of the cake with a wooden spoon handle
then…

2b. Heat the condensed milk and the chocolate (or
fudge) syrup `til free flowing liquid (like water) and
pour the evaporated milk in them… then the chocolate
(or fudge) syrup in them as well…

3. Cover the top with the crushed nuts and
refrigerate `til dessert is to be served…

4. Remove from the fridge and, top with the cool
whip, garnish with additional syrup, slice and serve…

Source: Ms. Debbie Aubertine Clayton NY and… Chez’
Freddy’s Kitchen @ Cyberealm bbs in Watertown NY home
of KOOKNET @ (315) 786-1120

—–

Title: BAKED CHEESE TOASTWISHES
Categories: Diabetic, Sandwiches, Cheese, Main dish
Yield: 2 humans

4 sl Bread; your choise
1 Egg; beaten with fork
2 tb Skim milk;
1/4 ts Salt;
2 ds Paprika;
4 sl (1-oz each) American Cheese;

Preheat oven to 400 degrees. Prepare shallow pan with
vegetables pan-coating. Toast bread on one side only.
Combine beaten egg, milk, salt, and paprika; mix well
and pour into a pie plate. Dip bread in this mixture
quickly until all is absorbed. Place 2 slices bread
toasted side down in preapared pan and cover each with
1 slice cheese. Place remaining 2 slices bread
toasted side p on top, then cover with remaining 2
slices cheese. Bake 10-12 minutes.

Food Exchange per serving: 2 STARCH EXCHANGES + 2
HIGH-FAT EXCHANGES + 1/2 FAT EXCHANGE. Low-sodium
diets. Omit salt. Substitue Low-sodium cheese.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. Brought to you and yours via

—–

Title: Apple-Pepper Jelly
Categories: Christmas, Jelly, Fruits, Gifts
Yield: 4 servings

2 c Water
6 oz Frozen Apple Juice; Thawed
1 3/4 oz Powdered Fruit Pectin; 1 Pk
3 3/4 c Sugar
1 x Red Pepper; Crushed,To Taste
1/8 ts Red Food Coloring

Stir the water, apple juice concentrate and pectin in a 3-quart
saucepan, until the pectin is dissolved. Heat to boiling, stirring
constantly. Add the sugar and red pepper then heat to a rolling
boil, stirring constantly.
Remove from the heat and strain. Add the red food color.
Immediately pour into hot sterilized jars or glasses or freezer
containers. Cover tightly and cool. Refrigerate no longer than 4
weeks or freeze no longer than 2 months. Serve with meat.

Makes 4 half pints of jelly.

GRAPE JELLY:

Substitute 1 can (6 oz) of frozen grape juice concentrate for the
apple juice concentrate. Omit the red pepper and food color.

TANGERINE JELLY:

Substitute 1 can (6 oz) frozen tangerine juice concentrate for the
apple juice concentrate. Omit red pepper and food color.

MMMMM

I have attached a text copy of the bread recipe conversion. This is
taken from Quick and Delicious Bread Machine recipes by Norman
Garrett, without permission. I have also attached it in WordPerfect
format in case anyone wants the forms in their table form for nicer
printing.

{NOTE: We removed the WordPerfect version because of mailing list
limitations. Reggie Jeff}

While I was keying this in I decided to pust some of my old DAK
recipes through the conversion. Cause what was good for the R2D2 may
not be good for the Zojirushi. I had made a loaf of Drew’s Dill Onion
bread last year when I first got my new machine, and it wasn’t like I
remembered it. In the old days, different machine, I used to make
this all the time and loved it. I made the conversion on Sunday. The
liquidity ratio for the Zo is 2.89 and the Dill onion bread recipe was
1.89. I modified it, dumped in the ingredients, poof! perfect dough
ball. Cinnamon raisin next.

Hope You’re having a great day!

Gerry

Recipe Conversion

This technique is for yeast breads only

Four steps:
1. Cut the recipe down so it will make one loaf.
2. Determine the parameters of your bread machine.
3. Determine the liquidity ratio of the recipe.
4. Determine the overall bulk of the recipe.

1. Reducing recipe size.
Most recipes tell how many loaves they make. Some will tell the size of
the loaf. Cut the recipe down so it will make one loaf.
A rough judgement can be made by looking at the flour required. A 1
pound loaf requires about 2 cups of flour. Therefore if your recipe calls for
6 cups of flour, you can figure it will make 3 – 1 pound loaves or 2 – 1 1/2
pound loaves.

2. Determine machine parameters.
Since each machine varies in its capacity and motor power, you must
determine the acceptable ranges for your machine in two categories: liquidity
ratio and bulk. To find your machine’s range, look at the basic white bread
recipe that came with the machine. Determine the number of cups of flour
called for. Follow that column until you find the row that shows the number
of ounces of liquid (water or milk) called for in the recipe. In that box you
will find the ratio range for your machine. Highlight or write down the ratio
range.

Bulk is determined by the number of cups of flour called for in the
basic white bread recipe for your machine. If the recipe calls for 2 to 2 1/2
cups of flour, you have a 1 pound machine. If the recipe calls for 3 to 4
cups of flour you have a 1 1/2 pound (or greater) machine.

Bread Machine Liquidity Ratios

Ounces Liquid Cups of Flour
1/8C = 1oz
2 2 1/2 3 3 1/2

5 2.9-3.5 3.6-4.4 4.3-5.3 5.0-6.2
6 2.4-3.0 3.0-3.6 3.6-4.4 4.2-5.2
7 2.1-2.5 2.6-3.2 3.1-3.7 3.6-4.4
8 1.8-2.2 2.3-2.8 2.7-3.3 3.2-3.9
9 1.6-2.0 2.0-2.4 2.4-3.0 2.8-3.4
10 1.4-1.8 1.8-2.2 2.2-2.6 2.5-3.1
11 1.4-1.7 1.6-2.0 2.0-2.4 2.3-2.8

The ratio for my Zo is 2.89. (3.25 cups flour / 1 1/8 cups water)

Ratio is computed by dividing dry ingredients by liquid. Higher ratios
indicate stiffer dough. Lower ratios indicate more liquid dough.

3. Determining Liquidity Ratio.
Using the following chart you now need to determine the liquidity ratio
of your recipe. Fill in the ingredients and their amounts in the appropriate
columns. Write the amounts as decimal fractions so you can use a calculator
later to add them up. For example if the recipe calls for 2 1/2 cups of flour
– put 2.5 in the dry cup column. You’ll have to determine whether an
ingredient is dry or wet. Generally – use the form the ingredient is in when
you add it. Exeptions to this are things that are goin to melt when heat is
applied such as butter, margarine, fresh cheese or shortening.
Some ingredients shouldn’t be computed. Don’t include the following in
the calculation: yeast, raisins / nuts / seeds added at the mix cycle.
You should count raisins / nuts / or seeds added initially as dry
ingredients.

After you have entered all the ingredients, total each column and place
the sum in the subtotal box. Then multiply the subtotal by the multiplier
specified and place the result in the total box. Add the totals together for
wet and dry grand totals. Then divide the dry grand total by the wet grand
total to compute the ratio for this recipe.

For best results the ratio should fall within the range specified for
your machine from step 2. If the ratio only misses by a few points it will
probably be satifactory. If the ratio is below the range your dough might be
too wet. Try a slight reduction in liquid ingredients or an increase in dry
ingredients and recalculate. If the ratio is above the range, it is too dry.
Add liquid or reduce the dry ingredients.

You may still need to experiment a little but this calculation will get
you beyond the trial and error stage.

Dough Liquidity Calculation Worksheet

DRY WET
Ingredient
tsp tbs cup tsp tbs cup oz
Subtotal
Multiplier 3 48 3 48 6
Total
Grand Total
Liquidity ratio

4. Determining Bulk.
You don’t want to overflow the machine so make sure that the recipe
doesn’t call for more than 2 1/2 cups of flour for a one pound machine, or
more than 3 1/2 cups for a 1 1/2 pound machine. If you need to fine tune the
recipe make equal adjustments to both the wet and dry ingredients in order to
maintain the liquidity ratio.