Homestyle Chicken Barley Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Chopped onion
1 cup Sliced carrots
1 cup Sliced celery
1 tablespoon Vegetable oil
5 cups Water
1 can Reduced sodium chicken broth
— (14-1/2 oz size)
1/2 cup Medium QUAKER Barley*
1 teaspoon Thyme — crushed
1 teaspoon Salt (optional)
1/8 teaspoon Black pepper
1 cup Chopped cooked chicken
— (about 1/2 pound)

In a 4-quart saucepan or Dutch oven, cook onion, carrots and celery in oil
until onion is tender. Add remaining ingredients except chicken. Bring
to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring
occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or
until chicken is heated through and barley is tender. Add additional
water or chicken broth if soup becomes too thick upon standing.

Eight 1-cup servings.

*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 4 cups. Cook onion, carrots and
celery as directed above. Add remaining ingredients except chicken.
Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring
occasionally. Add chicken; continue simmering 5 to 10 minutes or until
chicken is heated through and barley is tender.

Nutrition Information: 1 cup * Calories 130 * Protein 11g * Carbohydrate
13g * Fat 4g * Cholesterol 25mg * Dietary Fiber 2g * Sodium 190mg *
Percent of Calories from Fat: 29%
Exchanges: Starch/Bread 1/2, Meat 1, Vegetable 1, Fat 1/2
Source: Quaker’s Best Barley Recipes Copyright 1992 The Quaker Oats
Company Reprinted with permission from The Quaker Oats Company Electronic
format courtesy of Karen Mintzias

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Title: Butternut Balls
Categories: Cookies
Yield: 60 cookies

1 c Butter
1/2 c C and H Powdered Sugar
— unsifted
2 c All-purpose flour
1/8 ts Salt
2 c Finely chopped nuts
Powdered sugar glaze; or…
Melted chocolate
Garnishes

Cream the butter and sugar together thoroughly. Stir in flour and salt;
then nuts; mix well. Form the stiff dough into egg shapes about 1-1/2
inches long. Bake in 350-degree oven about 15 minutes. Cool on rack.
Spread half of cookie with Powdered Sugar Glaze or melted chocolate.
Sprinkle with coconut, chopped nuts, colored sugar or decors. Let sit
until glaze is dry. Makes 5-6 dozen cookies.

Powdered Sugar Glaze: Combine 1 cup unsifted C and H Powdered Sugar with
1-1/2 tablespoons water. Stir until smooth.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Title: Cheese puffs
Categories: Cheese/eggs Londontowne
Servings: 4

8 ea Slices white bread 2 c Milk
8 oz Old English cheese slices 1/2 t Pepper
3/4 t Dry mustard 1/4 c Butter, melted
1 t Salt 3 ea Eggs

May be prepared the day before.
At least 4 hours before cooking, trim crusts and cut bread into 1″
squares. Cut cheese into bite size pieces. In large greased casserole,
alternate layers of bread and cheese. Pour melted butter over top. Beat
eggs well, stir in salt, pepper, mustard and milk. Combine thoroughly.
Pour over casserole. Cover and refrigerate. One hour before serving, bake
at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is
golden and puffy.

Mrs. William W. LaViolette

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Mary Bergin’s Browned Butter Toffee Tart

Recipe By : Butter – Website
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs
3/4 cup granulated sugar
6 tablespoons all-purpose flour
1/2 cup (1 stick) butter
1 1/2 teaspoons vanilla
3/4 cup chocolate covered toffee — chopped
Pate Sucree (Sweet Pastry Crust)
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 cup (1 stick) cold butter — in pieces
1 egg yolk
2 tablespoons water

Make Pate Sucree. Place flour, sugar and butter in food processor fitted
with steel blade. Process until mixture resembles fine meal. In a small
bowl, whisk together egg yolk and water. Add to butter mixture. Process
until dough just holds together. If dough appears dry, add a little more
water. (To mix by hand, combine dry ingredients in medium bowl. Using a
pastry blender or two table knives, cut in butter until mixture resembles
coarse meal. Add liquid ingredients with fork and stir until dough leaves
sides of bowl.)
Flatten dough into a circle. Wrap in plastic wrap. Refrigerate 1 hour. On
lightly floured board, roll out pastry to an 11-inch circle. Transfer dough
to a 9 or 9 1/2-inch tart pan. Trim edges and refrigerate 30 minutes.
Make Brown Butter Filling. Heat oven to 350 degrees. In a medium mixing
bowl, whisk together eggs and sugar, then whisk into flour. In a 10-inch
skillet heat the butter over medium heat. Continue cooking until butter has
turned a golden brown color, stirring occasionally. Be careful that butter
does not burn. Whisk butter and vanilla into egg mixture until smooth.
Place tart shell on baking sheet. Pour in filling and spread evenly.
Sprinkle with chopped toffee. Bake until top is deep golden brown and firm
to touch, 30 minutes. Cool on wire rack. Serve slightly warm or at room
temperature.

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NOTES : Yield: 8 to 10, 9-inch tarts, Serving: 1 tart. Per tart: 530
caloires, 33 g. fat,

MINTED QUINOA FRUIT SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 ts Salt
6 oz Quinoa — uncooked
1/3 c Mint — chopped
1/4 c Yogurt — vanilla, lowfat
-sweetened with aspartame
2 tb Orange Juice
1 1/2 c Strawberries — sliced
2 md Kiwi Fruit — pared and sliced
1 c Mandarin Oranges — canned,
-drained, sections

In a medium saucepan, bring 2 cups water and the salt to a boil; add
quinoa. Reduce the heat to low; simmer 15 minutes, until quinoa is
translucent. In a food processor or blender, combine mint, yogurt and
juice, puree until smooth. Set aside.
Set aside six strawberry slices and three kiwi slices for garnish. In
large serving bowl, combine the remaining strawberries, the remaining kiwi
and the mandarin orange sections. Pour yogurt sauce over fruit mixture;
toss to coat. Add cooked quinoa; toss gently to mix well. Garnish with
reserved strawberry and kiwi slices. Refrigerate, covered 1-2 hours, until
thoroughly chilled.

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Title: Joy’s Pasta Fagioli (Fazool)
Categories: Soups, Pasta, Italian
Yield: 6 Servings

1/2 c Olive oil
1 c Onions
2 Garlic cloves
1 tb Parsley
1 cn Red kidney beans
1 cn Tomato sauce (8 oz)
2 c Water
1 ts Basil
1 ts Oregano
1 1/2 ts Thyme
Salt and pepper to taste
1 c Small pasta; cooked

Saute until soft. Add: 1 can red beans (kidney) 1
(8 oz.) tomato sauce 2 c. water 1 tsp. each basil,
oregano 1/2 tsp. thyme Salt pepper. Simmer 1 hour. 1
cup cooked pasta. Stir until warm.

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EGGPLANT-STUFFED CREPES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Crepes
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Onion — chopped
4 c Eggplant — diced, cooked
4 c Tomatoes, fresh — chopped
1 c Vegetable broth
4 tb Curry powder
1 t Cinnamon
2 ts Salt
8 Garlic cloves — chopped
24 Crepes

Saute all the ingredients, except the crepes, in a
large skillet over medium heat for 10 minutes. Divide
the mixture evenly between the crepes. Roll up and
serve hot. Top with Greek Tomato Sauce.

Makes 24 crepes

From the files of DEEANNE

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CHOCOLATE CHIP BANANA MUFFINS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c All purpose flour
1 c Sugar
4 ts Baking powder
1 t Cinnamon
1 t Salt
2 c Milk
1 c Mashed banana (approximately
-3)
1/2 c Butter, melted
2 Whole eggs
6 oz (1 cup) semi sweet chocolate
-chips
3/4 c Finely chopped nuts (or
-substitute)
1 c Raisins

Preheat oven 400 degrees

Combine flour, sugar, baking powder, cinnamon and
salt; make a well in center. In another bowl combine
milk, bananas, butter and eggs; add to well in the dry
ingredients. Add chips and 1/2 c nuts, stir until dry
ingredients are just moistened.

Spoon mixture into greased or paper lined muffin cups.
Filling each one 3/4 full. Sprinkle approximately 1
tsp chopped nuts over each muffin.

Bake 18-20 minutes Cool 5 minutes, and then remove
from pans.

Makes 9 3″ muffins

NOTE: this is made for the JUMBO muffin tins.

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CRANBERRY-ORANGE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Natural bran
3/4 c Flour
1/2 c Sugar (Diabetic try 1/4 cup)
1 1/2 ts Cinnamon
1 t Baking powder
1 t Baking soda
1 1/3 c Cranberry sauce
1 Egg, lightly beaten
1/3 c Soured milk (1/2 tb lemon j)
1/4 c Vegetable oil
1 t Grated orange rind

You may use commercial or home made cranberry sauce
but not artifically sweetened sauce (muffins will not
rise.) . Original recipe in The Lighthearted Cookbook
by Anne Lindsay published in 1988 in Canada used
whole-wheat flour, and 1/2 cup buttermilk or low-fat
plain yogurt rather than sour milk.

1/12 original recipe – 156 calories, 1 starch, 1 fat,
1 fruit choice 5 grams fat, 2 grams protein, 27 grams
carbohydrate, 23 mg cholesterol, 126 mg sodium NOTE:
listed ingredients variations would be slightly
different.

Preheat oven to 400 F and spray at least 12 muffin
cups lined with paper baking cups. Low-fat muffins
tend to stick even to non-stick pans.

Measure 1/2 tbsp lemon juice in a measuring cup, fill
to about 1/4 cup mark with fluid milk and add some
skim milk powder to make it a little thicker. Set
aside.

Combine dry ingredients in a bowl.

Add remaining ingredients of your choice and stir
until they are just combined. Bake about 20 minutes
or until lightly browned and firm to the touch.
Adjust time if muffins are made smaller.

VARIATIONS, substitute for cranberry: Banana-Date –
use 1 cup mashed banana and 1/2 cup dates or raisins.
If 2 bananas are not quite 1 cup, concentrated orange
juice or orange/pineapple may be added. (Tested Jan 94
by Elizabeth Rodier, family member ate 2 warm ones.)

Apple-Raisin – 1 cup applesauce plus 1/2 cup raisins,
or coarsely chop an unpeeled apple in a food processor.

Zucchini – 1 cup grated unpeeled zucchini plus 1/2 cup
raisins.

May be made as 16-18 small muffins or 9 inch square
cake cut in the desired number of pieces. For a
diabetic meal plan, reduce the amount of sugar to 1/4
cup or 1 tsp. per serving (recommended guideline of
American Diabetes Assoc.)

This recipe is typical of healthy heart recipes with
reduced sodium, cholesterol and fat but more sugar
than a typical diabetic recipe.

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Title: CROCK POT VENISON STEW
Categories: Wild game
Yield: 6 servings

2 lb Venison cubes
2 tb Oil
3 Stalks celery, diced
1/2 c Chopped onion
2 Cloves garlic, minced
1 tb Parsley, chopped
1/2 c Water
1/2 c Dry red wine
1 c Tomato sauce
Salt and pepper to taste
Oregano
Basil

Brown meat in oil. Place celery and onion at the bottom of the crock
pot. Add browned meat and remaining ingredients. Cook on low for 7-10
hours.

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