BELL PEPPER BISQUE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Long-grain white rice
4 lg Red bell peppers — coarsely
Chopped
1 sm Onion — chopped
2 c Chicken stock
2 c Milk
1/2 c Heavy cream
1/4 ts Cayenne
1/4 ts Hungarian sweet paprika
1/8 ts White pepper
Salt to taste

Place the rice in a small saucepan with 2 cups of
water. Bring to a boil, reduce the heat to low and
simmer uncovered until the rice is overcooked and
mushy and the water has almost boiled away, about 40
minutes. In a medium saucepan, combine the red
peppers, onion and 2 cups of water. Boil over moderate
heat until the peppers are tender but still bright
red, about 10 minutes. Drain at once.

Put the rice, red peppers, onion and 1 cup of the
chicken stock into a blender or food processor. Puree
until smooth.

Strain the puree into a medium saucepan, add the milk
and the remaining 1 cup of chicken stock. Simmer over
low heat for 5 minutes to thicken slightly. Stir in
the cream, cayenne, paprika and white pepper. Season
with salt to taste. Cover the bisque and set aside
for 1 hour to blend the favors. Rewarm over low heat
before serving.

NOTE: May be made day ahead of time.

Recipe By :

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Title: PHYLLIS DILLER’S LEMON REFRIGERATOR COOKIES
Categories: Cookies, Celebrity
Yield: 6 Dozen

1/2 c Butter; softened
2 c Flour
1/4 ts Salt
1/2 c Light brown sugar; firmly
– packed
1 Egg
1/2 c Sugar
2 tb Fresh lemon juice
1/2 c Shortening
1 tb Lemon peel; grated
1/4 ts Baking soda
1/2 c Nuts; chopped

Cream butter, shortening and sugar until fluffy. Beat in egg, lemon
juice and lemon peel. Mix well.
In bowl combine remaining ingredients and stir in cream mixture. Cover
and refrigerate for 1 hour. Remove from refrigerator and form into two
10-inch rolls on waxed paper. Wrap tightly and refrigerate overnight.
Preheat oven to 400 degrees. Slice rolls into 1/4-inch slices and bake
on ungreased cookie sheets 8 to 10 minutes. Makes about 80 cookies.
Formatted by Mary Wilson, BWVB02B.

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Sea Bass Greek Style

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish/Sea Greek
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
8 8-oz sea bass fillets
1/2 c Flour (or as needed)
2 tb Light olive oil
1 Lemon — juiced
3 tb Vegetable oil
2 lg Yellow onions — chopped fine
6 Garlic cloves — crushed
1 bn Parsley — chopped
1 pn Pepper
3 1/2 c Canned tomatoes
1 Tomato — chopped
3 Bay leaves
1/2 ts Rosemary
1/2 c Dry white wine
1 Lemon — cut into 8 wedges

Dust the sea bass fillets with the flour.
In a large skillet place the 2 tablespoons of olive oil and heat it on
medium high until it is hot. Quickly sear the fillets on both sides so
that they are sealed. Place the fish in a large baking pan and sprinkle on
the lemon juice. Set the fish aside.
In a medium skillet place the 3 tablespoons of vegetable oil and heat on
medium high until it is hot. Add the onions, garlic, and parsley. Saute
the ingredients for 3 to 4 minutes, or until the onions are translucent.
Add the pepper and stir it in.
In a medium large saucepan place the sauteed onion mixture, canned
tomatoes, chopped tomato, bay leaves, rosemary, and white wine. Stir the
ingredients together and simmer them on low heat for 40 minutes.
Preheat the oven to 350 F. Pour the sauce over the fish and bake it for 20
minutes, or until it is just done.
Garnish the dish with the lemon wedges.
Source: Papadakis Taverna – San Pedro, California California Beach Recipe –
by Joan Carl Stromquist – ISBN: 0-9622807-3-9
Typed for you by Karen Mintzias

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Title: Mathilde’s Vegetable Soup
Categories: Soups, Vegetables, Vegetarian
Yield: 1 batch

2 qt ;Water
5 Vegetable bouillion cubes
1 tb Salt
1 ds Pepper
2 Stalks celery, cut up
1 lg Onion cut up
2 #2 cans of diced tomatoes
1 pk Frozen cut okra
2 pk Frozen mixed vegetables
–(beans, peas, carrots,
–corn, and limas)
1 cn Pinto beans
1 md Potato, diced
1/2 Green pepper, diced
1 lb Mushrooms, sliced
2 c Tomato juice
1 ds Cayenne pepper

In a large covered pot, combine water, bouillion cubes, salt and a
dash of pepper. Then add remaining ingredients. Cook together 5-6
hours. Excellent reheated. We keep this in freezer containers all
year round, each container holding enough soup for one family sitting.

From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke
Pines, Fl. Source unknown. Formatted by Cathy Harned.

MMMMM

Title: Basic Sugarless Vegetarian Mincemeat
Categories: Fruits, Diabetic, Low-fat/cal
Yield: 12 servings

3 c Apple pulp, some skins 3/4 ts Nutmeg
1/2 lg Lemon with peel, ground 3/4 ts Cloves
1 md Orange with peel, ground 3/4 ts Allspice (optional)
1 c Seedless raisins, ground 1/2 ts Salt (optional)
1 c Seedless raisins whole 2 tb Flour (or 1 tb
arrowroot fl)
1 c Currants (or more raisins) 1/4 c Date sugar (optional)
2 ts Cinnamon 1 1/2 ts Rum flavoring (optional)

Quarter and core apples, but do not peel. Grind in old-fashioned meat
grinder (food processor makes them too fine), using medium-coarse
blade. Remove seeds from lemon and orange, grind and add to apples.
Grind 1 cup raisins.

Mix all ingredients except rum flavoring in large bowl, stirring in
spices and flour, then date sugar if desired. Add flavoring and mix
again. Place in covered bowl or other container with tight lid;
refrigerate at least one week before using or canning. (1/2 inch
head space, boiling water bath 20 min for pints after water returns
to boil, longer for altitudes over 1000 ft.) If any jars fail to
seal, freeze for later use.

To freeze after refrigerating for the recommended week, place in clean
freezer containers or jars, leaving 1/2 inch at top. Cover with
clean lids and place in sharp-freeze section of freezer until frozen.
Thaw overnight in the refrigerator before using. Makes 1 quart,
enough for 2 8-inch pies.

1/4 cup 116 calories, 2 diabetic fruit exchanges Protein 1, fat 0,
carbohydrate 28 grams, 0 cholesterol If salt omitted, 1/4 cup
contains 7 mg sodium.

Source: Canning and Preserving without Sugar by Norma M. MacRae, R.D.
Third Edition 1993 ISBN 1-56440-163-4 Shared but not tested by
Elizabeth Rodier Oct 93

MMMMM

Title: Gingered Sole Fillets
Categories: Chinese, Seafood
Yield: 4 servings

4 Sole fillets, 4 oz each
1 Egg yolk
1 1/2 tb Lemon juice
1/4 ts Dry mustard
1 tb Oyster sauce
5 To 6 drops sesame oil
1 1/2 ts Grated fresh ginger
4 tb Olive oil
4 Green onions, chopped

Wipe sole fillets and place on foil lined broiler pan.
Preheat broiler. Place next 6 ingredients in a food
processor, blender and process 20 seconds.

Gradually pour in olive oil, processing all the time.
Process 30 seconds until well combined and slightly
thickened. Spread mixture over sole fillets.

Broil just until fish is opaque, about 4 inch from the
heat. Top of fillets will darken as the sauce
caramelizes. Serve with chopped green onion on top of
fillets. Makes 4 servings.

Origin: Appeal, Fall 1992 Shared by: Sharon Stevens

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Moussaka di Mare (Eggplant and Tuna)

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:50
Categories : Ethnic Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 eggplant
6 tablespoons margarine
1 onion — chopped
1 garlic clove — minced
tomatoes, canned — 16-oz can
14 ounces tuna, canned — two cans
3 tablespoons tomato paste
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
1/4 cup all-purpose flour
2 cups milk
3 large eggs — beaten
2/3 cup grated Parmesan cheese

* Use tuna packed in water if you prefer, or 1 can of each type of tuna.

1. Wash, then slice the eggplant into 1/2-inch slices. Sprinkle slices
with salt and let stand 15 minutes. Pat the slices dry, then place on an
oiled baking sheet.
2. Melt 2 tablespoons margarine in a skillet, add about 2 tablespoons
oil then brush eggplant with half of this mixture. Bake the eggplant in a
preheated 350-degree oven for 10 minutes. Remove and set aside.
3. In the same skillet, saute the onion and garlic until limp and
tender. Add the drained tomatoes, tuna, tomato paste, cinnamon, 1/4 teaspoon
salt and pepper. Mix well. Heat for 3-4 minutes, stirring often.
4. Melt remaining margarine in a saucepan; stir in flour and 1/4
teaspoon salt. Cook for 1 minute. Add milk slowly and stir until the mixture
boils and thickens. Gradually pour the hot sauce into the 3 beaten eggs,
stirring constantly, then add the cheese and blend well.
5. Arrange half the eggplant slices in a shallow 2-quart baking dish.
Cover with tuna mixture, then top with remaining eggplant slices. Pour the
cheese mixture on top.
6. Bake in preheated 350-degree oven 40 minutes or until golden brown.

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Nacho Popcorn

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tsp Paprika
1/2 tsp Crushed red pepper
1/2 tsp Ground cumin
1/4 c Butter or margarine — melted
10 c Warm popped popcorn
1/3 c Grated Parmesan cheese

In a small bowl, stir paprika, red pepper, and cumin into melted butter or
margarine. Gently toss butter mixture with popcorn, coating evenly. Sprinkle
with Parmesan cheese and toss till coated. Makes 10 cups.

from Better Homes and Gardens “Super Snacks” “Mixes to Munch” posted by
Tiffany Hall-Graham

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Title: STRAWBERRY YOGURT COOLER
Categories: Diabetic, Fruits, Desserts, Snacks
Yield: 2 sweet ones

1 c Strawberries; sliced
1/2 c Plain nonfat yogurt;
1 c Sparkling mineral water;
Or sletzer or club soda

Combine ingredients in a blender or food processor,
process until smooth. Pour into chilled glasses and
serve. Food Exchange per serving: 1/2 NONFAT MILK
EXCHANGE; CAL: 54; PRO: 4g; CAR: 10g; FAT: TRACE; CHO:
1mg; SOD: 70;

Souce: Joslin Diabetes Gourmet Cookbook by Bonnie
Sander Polin, Ph.D. and Frances Towner Giedt.
Brought to you and yours via Nancy O’Brion and her

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Hunsekjuttsuppe-Chicken Soup With Apples and Vegetables

Recipe By : “The Whole World Loves Chicken Soup”
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Rcrockett
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart chicken stock or broth
3 tablespoons unsalted butter
1 leek, white portion only — cleaned
and thinly sliced
1 small carrot, peeled — and finely diced
2-inch piece of parsnip, peeled
and finely diced
3 tablespoons flour
2 medium Granny Smith or other tart apples — peeled
quartered and cut in 1/2″ vertical slices
1 1/2 cups cooked chicken breast — diced
Salt and white pepper — to taste

Heat broth to a simmer. Melt butter in a saucepan and
slowly saute leek, carrot and parsnip for about 7 minutes
or until they begin to soften but do not take on color.
Stir in flour and cook for 5 minutes, stirring until well
blended. Turn into hot broth, stirring vigorously. Simmer
gently for about 10 minutes or until soup is smooth and
slightly thick.

Add apple slices and chicken, and simmer about 10 minutes
or until apples and vegetables are tender but still
slightly firm. Adjust seasonings with salt and pepper.

Per serving: 332 calories, 23 gm carbohydrates, 89 mg
cholesterol, 375 mg sodium, 28 gm protein, 14 gm fat, 7 gm
saturated fat

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