Di Saronno Spritzer

Recipe By : Di Saronno
Serving Size : 1 Preparation Time :0:00
Categories : Drinks, Alcoholic Liqueur

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces Di Saronno Amaretto
4 ounces club soda
ice
1 each lime slice

Serve in a tall glass over ice. Garnish with lime slice.

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Nutr. Assoc. : 2044 0 0 0

OVERNIGHT LAYERED SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Shredded lettuce
2 c Shredded spinach
1/2 c Sliced radishes
2 c Cooked cubed chicken
1/2 c Celery cut diagonally
1 c Shredded chedder cheese
2/3 c Mayonnaise
1/2 t Worcestershore sauce
1/4 t Dry mustard
2 T Sliced green onions

In salad bowl, layer ingredients in following order; half lettuce,
half spinach, radishes, chicken, celery, remaining lettuce remaining
spinach and cheese. Combine mayonnaise, worcestershire sauce and dry
mustard. Spread evenly over top of salad. Cover and chill several
hours or overnight. Garnish with sliced green onions. Toss just
before serving.

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POTATO SOUP WITH ROAST GARLIC

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
700 g Potatoes (1 1/2 lb)
35 x Large cloves garlic (4 … 5
– heads !!)
3 tb Extra virgin olive oil
1 x Onion
2 x Carrots
1 1/2 l Water (2 1/2 pints)
1 t Sea salt
Black pepper

Peel the cloves of garlic and roast them in 1 tb of
the olive oil in a moderately hot oven, 190 oC/375 oF,
for 15 … 20 minutes, until they are just golden and
soft but not brown.

Peel and quarter the onion, peel and slice the
carrots, scrub (but do not peel) the potatoes and cut
them into 2.5 cm (1 in) thick cubes. Boil all the
together for about 15 minutes in the water with 1 ts
of sea salt until the carrots and potatoes are soft.

Add the roast garlic cloves and their residual oil to
the vegetables, cool slightly and liquidize. Season
with pepper and stir 2 tb of olive oil into the soup
before serving.

(From: Brigid Allen, The soup book, M Papermac, ISBN 0
333 58224 1)

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Title: Australian Prawns
Categories: Mia. herald, Seafood, Ethnic, Australia
Yield: 8 servings

1 Piece ginger (2"); peeled
-and coarsely chopped
1 lg Onion; coarsely chopped
1 Red bell pepper; coarsely
-chopped
4 Ripe tomatoes; coarsely
-chopped
4 c Fish stock
1 tb Fish sauce (Nam pla)
1/4 ts Cayenne
4 c Coconut milk
24 Prawn tails
3/4 c Cilantro; finely minced
1/2 c Parsley; finely minced

Place the ginger, onion, red pepper and tomato in the food processor
until smooth. Transfer to a heavy casserole and cook at high heat,
stirring, for 3-4 minutes, Add the fish stock, fish sauce and
cayenne, and stir to mix well. Bring to a boil, turn the heat down
and simmer for about 10 minutes. Add the coconut milk and prawns and
cook on hihg heat stirring, for about 3 minutes. Turn down to a
simmer and cook anothe 3 minutes. Stir in the cilantro and parsely
before serving. Taste and adjust seasonings by adding more fish sauce
and cayenne.

Nutritional info: 539 cal; 29g pro; 20g carb, 41g fat (65%)

Source: Kitchen Tropicale Miami Herald, 3/7/96 formatted by Lisa
Crawford, 6/22/96

MMMMM

1 cup of couscous
2 cups of boiling water
1 1/2 cups of frozen yellow corn
2 cups cooked black beans
1 small onion, chopped
a few sliced scallions
about 16 cherry tomatoes, halved
4 cloves of garlic, minced
1/2 of a habenero pepper, minced
fresh cilentro leaves – I used lots, at least 1/2 cup
salt, cumin and rice vinegar to taste

Put the couscous in a large bowl. Pour the 2 cups of boiling water over
it. Cover the bowl. When the couscous has absorbed the water (about
20 mins.), add the frozen corn and mix. The heat from the couscous will
thaw the corn. Add the rest of the ingredients and mix well. This tastes
great at room temperature. I’m having a big bowl of it for lunch today.

Bread Machine Basic Bagels – Regular Size Batch

Recipe By : More Electric Bread
Serving Size : 5 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water — lukewarm
2 cups white bread flour
2 tablespoons brown sugar
3/4 teaspoon salt
1/8 teaspoon active dry yeast

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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Portabello Mushrooms, Pasta and Fresh Tomato Sauce

Recipe By :

Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Fresh Tomato Sauce
1/2 lb angel hair pasta
1/2 c flour
1 tb Emeril´s Creole Seasoning
1/4 c olive oil
4 portabello mushrooms each about 4-5″ in diameter —
rinsed stemmed
1/2 c coarsely grated fresh Parmesan cheese

Prepare the Fresh Tomato Sauce, and keep warm

Meanwhile, combine the flour with the Creole Seasoning until thoroughly
blended. Dredge the mushrooms thoroughly in the seasoned flour, shaking
off any excess.

Heat the remaining oil in a large skillet over high heat. When the oil
is hot and almost smoking, add the mushrooms, top side first, and saute
them until golden brown, for about 1 minutes on each side. Remove from
skillet.

Cook pasta and drain.

To serve, mound 1/2 cup of pasta in each pasta bowl. Place 1 mushroom,
top side up, on each pasta serving. Nap with 1/2 c of sauce, and sprinkle
with 2 tbs of the Parmesan.

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Per serving: 754 Calories; 50g Fat (59% calories from fat); 12g Protein;
67g Carbohydrate; 3mg Cholesterol; 1795mg Sodium

CREAM OF VIDALIA ONION SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Margarine
4 tb Flour
4 c Milk
2 c Chicken stock
1 c Chopped onions
1/2 ts Salt
1/4 ts Pepper
1/4 c Finely cut green onions
4 tb Cream

Melt 2 tb of margarine in top of double boiler. Add
flour and mix well. Add milk and chicken stock. Beat
with wire whip to blend together and keep smooth.
Saute onions in 4 tb of margarine, 3 minutes. Add to
soup mixture and cook 15 minutes. Add salt, pepper,
green onions and cream. Stir to blend and serve.

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CORN CHOWDER-DALEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Light vegetable oil cooking
Spray
1 c Onion — chopped
6 c Corn kernels — with any
Milk collec
Removed from the cob
3 c Chicken stock — fat
Skimmed
1/2 c Red bell pepper — chopped
1/2 ts Fresh rosemary — chopped
1/2 ts Dried thyme
1/8 ts Ground pepper
Cayenne Pepper to taste
1 tb Fresh basil — chopped

Preheat a large, heavy saucepan over medium heat for
about 1 minute. Spray it twice with the vegetable oil.
Saute the onion for about 5 minutes,
until translucent. Add 4 cups of the corn and saute
for 4 to 5 minutes, until it softens a bit. Add 2
cups of the chicken stock and cook until the corn can
be mashed easily with a fork, about 20 minutes.

Transfer the contents of the pan to a blender and
puree until smooth. Return the puree to the saucepan
over medium-low heat. Add the bell pepper,
rosemary, thyme, black pepper, cayenne pepper, and the
remaining 1 cup chicken stock and 2 cups corn. Stir
and cook for about 10 minutes more, until
the chowder is thick and creamy.

Garnish with the chopped basil.

fat per servingó.1 grams Calories per servingò29
IN THE KITCHEN WITH ROSIE by Rosie Daley

Recipe By :

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Chicken and Barley Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Soups Stews
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups chicken broth
1 cup water
1 cup chopped onion
1 cup sliced carrots
1/2 cup sliced celery
1 1/2 oz uncooked barley
1/2 tsp. crushed dried thyme leaves
1/4 teaspoon turmeric — optional
12 oz cubed cooked chicken
1 tbsp parsley

Method:
In large saucepan, combine all ingredients except chicken and parsley.
Bring to a boil. Reduce heat; simmer 30 to 40 minutes or until barley
is
tender. Add chicken and parsley. Cook until thoroughly heated.

Serves 4 (1-1/2 -cup servings)

Diabetic Choices:
1 Fruit/Vegetable Choice, 3 Protein Choices, 1/2 Bread Choice 1/2 Fat
Choice

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NOTES : Serves 4 (1 1/2-cup servings)

I found this recipe a few years back and converted it to Weight
Watchers then I converted to Canadian Diabetic Choices, it might
not be perfect, but close, Dennis and I have this recipe 5 or 6
times a year.