Crab and Asparagus Soup (Vietnam)

Recipe By : Taste of Southeast Asia, Barbara Hansen, 1987
Serving Size : 6 Preparation Time :0:00
Categories : Vietnamese Menu

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces crab meat
18 spears white asparagus — peeled
2 eggs — beaten
6 sprigs cilantro
6 cups Chicken broth — canned
2 green onions
2 slices fresh ginger root
1 tablespoon chicken bouillon granules
salt

Cut onions into 1-inch lengths, include part of the green tops. Cut 2
(1/4-inch thick) slices from a finger of gingerroot.

Bring broth, onions, ginger root, and bouillon to a rapid boil. Reduce heat,
cover, simmer 1 hour. Strain broth. Remove and fat. Note – to make broth
from scratch, use chicken carcass or bones The base broth should be very
clear, skimmed of fat and strained of seasoning matters.

Add crab to broth. Cut asparagus spears into thirds; add to broth. Simmer
gently, uncovered, 10 minutes. Beat eggs in a small bowl. Slowly pour eggs
into soup, stirring gently but constantly to stream egg threads. Makes 6
1-cup servings. Garnish with cilantro sprig.

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NOTES : from ‘PatH’ phannema@wizard.ucr.edu

TURKEY CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped onion
1 c Sliced celery
2 tb Margarine
2 tb Flour
1/2 ts Salt
1/4 ts Ground black pepper
1 t Dried thyme
5 c Turkey or chicken broth
2 Potatoes, peeled, cubed
1 c Chopped carrots
1 c Sliced zucchini
1/2 c Unsweetened apple juice
3 c Cooked chopped turkey

Saute the onion and celery in the margarine. Add the
flour, salt, pepper and thyme. Gradually add the
broth. Add the potatoes and carrots. Cover and
simmer for 15 minutes or until the vegetables are
tender. Add the zucchini, apple juice, and turkey.
Continue cooking over low heat for 10 minutes.

1/6 recipe – 222 calories, 3 lean meat exchanges + 1
bread exchange 16 grams carbohydrate, 23 grams
protein, 8 grams fat, 282 mg sodium, 570 mg potassium,
54 mg cholesterol.

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

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Waffle Iron Cookies

Recipe By : Thomas
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 1/2 cup sugar
4 eggs
3/4 cup cocoa
2 cups flour
2 tsp. vanilla

Mix together. Put heaping tsp of batter on waffle iron section. Bake
50-60 sec, or until done. (No, why don’t you stop BEFORE it’s done.
Sorry for the stupidity. 🙂

Frosting: powdered sugar, milk, vanilla, food coloring.

Simple, eh?

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Title: CHINESE GOOSEBERRY CREAM
Categories: New zealand, Pudding
Yield: 6 servings

1 c Cooked Chinese gooseberry
-pulp
2 Eggs
1 c Boiled milk
1 tb Cornflour
1/2 ts Vanilla
3 oz Sugar
1/2 c Whipped cream
1/8 ts Salt

Method: 1. Beat the egg yolks well. Add the salt, cornflour and
vanilla and after stirring add the milk gradually, continuing to stir.

2. Cook the mixture over boiling water until it thickens and stir in
half the sugar.

3. Beat the egg whites until they are stiff and whilst beating add in
the rest of the sugar.

4. When the yolk mixture has cooled, fold in the egg whites, the
pulped gooseberries, and the whipped cream.

5. Pour the mixture into a serving bowl and place sliced gooseberries
around the top.

SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty
Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
SHARED BY: Jim Bodle 6/93

MMMMM

RED LOBSTER BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
2/3 c Milk
1/2 c Grated cheddar cheese
1/4 c Butter — melted
1/4 ts Garlic salt
ds Italian seasoning — generous

Combine first 3 ingredients. It will be sticky. Spoon
into 12 well-greased muffin tins. Do not use paper
liners. Combine last 3 ingredients and spread evenly
over the raw batter. Bake for about 10-15 minutes at
450 until nicely browned.

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Title: Cajun Seasoning I
Categories: Spices
Yield: 1 Servings

SUSAN SHERMAN
1 ts Oregano
1 ts Thyme
1 ts Paprika
1 ts Salt — (this is optional)
1 ts Garlic powder
1 ts Cayenne pepper
1 ts Black pepper
1 ts White pepper
(MMJX57B)

Mix and store Formatted by Elaine Radis BGMB90B; October, 1993
Posted in 1991

Recipe By :

MMMMM

Title: Creole Garlic Soup
Categories: Cajun, Soups/stews, Beef, Garlic
Yield: 4 servings

4 ea Garlic cloves,lg, peeled 1/4 c Butter or margarine, soft
2 c Beef broth (10 1/2 oz) 2 tb Parmesan cheese, grated
2 c Water 1 c Dry sherry
4 ea French bread slices

1. Add Garlic Cloves to Beef broth in suacepan; cover and simmer 15
minutes, or untill Garlic is soft. 2. Remove Garlic and reserve; add Water
adn sherry to broth and heat to serving temperature. 3. Toast bread on
one side under btOiler; remove and spead untoasted side with Butter 4.
Mash reserved Garlic and spread over bread; sprinkle with Cheese. 5. BrOil
toast until brown and bubbly, about 30 seconds. 6. place a piece of toast
in ea ch of the four soup bowls; ladle hot
soup over and serve ***NOTE this soup shows the spanish influence on
Creole cooking.*****

—–

Cheddar Chicken Pot Pie

Recipe By : Welcome Home For The Holidays
Serving Size : 6 Preparation Time :0:10
Categories : Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
1 c low-fat baking mix
1/4 c water
—-Filling—-
1 1/2 c chicken broth
2 c potatoes — peeled and cubed
1 c carrots — sliced
1/2 c celery — sliced
1/2 c onions — chopped
1/2 c bell peppers — chopped
1/4 c unbleached flour
1 1/2 c skim milk
2 c fat-free cheddar cheese — grated
4 c chicken, skinless light meat — cooked and cubed
1/4 tsp poultry seasoning

Preheat oven to 425. To prepare crust, combine 1 cup baking mix and water
until soft dough forms; beat vigorously. Gently smooth dough into a ball on
floured surface. Knead 5 times. Follow directions accordingly for crust. To
prepare filling, heat broth in a saucepan. Add potatoes, carrots, celery,
onions, and bell peppers. Simmer 15 minutes or until all is tender. Blend
flour with milk. Stir into broth mixture. Cook and stir over medium heat
until slightly thickened. Stir in cheese, chicken, and poultry seasoning.
Heat until cheese melts. Spoon into a 2-quart casserole dish. Place crust
over filling in casserole. Seal edges. Make slits in crust for steam. Bake,
for 40 minutes or until golden brown.

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Per serving: 294 Calories; 3g Fat (8% calories from fat); 31g Protein; 41g
Carbohydrate; 50mg Cholesterol; 947mg Sodium

Garden Harvest Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Cooking Oil
2 Cloves Garlic — minced
1 Med. Sweet Red Pepper — chopped
1 Med. Green Pepper — chopped
1 1/2 cups Fresh Mushrooms — sliced
1/2 cup Onion — chopped
1 28 oz Can Whole Tomatoes — cut-up, undrained
1 15 oz Can Tomato Sauce
2 tablespoons Chili Powder
2 teaspoons Sugar
1 teaspoon Ground Cumin
1 16 oz Can Kidney Beans — rinsed and drained
2 cups Sliced Zucchini
1 10 oz Package Frozen Sweet — Corn, defrosted
1 1/2 cups Cheddar Cheese — shredded (6
(optional)

Cheddar In a skillet, heat oil over medium-high. Saute garlic, peppers,
mushrooms and onion until tender. Add tomatoes with liquid, tomato sauce, chili
powder, sugar and cumin; heat to boiling. Reduce heat to low; add beans,
zucchini and corn. Simmer, uncovered, about 10 minutes or until zucchini is
tender. Spoon into bowls; sprinkle with cheese if desired. Yield: 6 Servings
(2-1/2 Qts) Diabetic Exchanges: One serving (prepared with low-salt tomato
sauce and no cheese) equals 2 starch, 2 vegetable, 1 fat; also, 252 calories,
675 mg sodium, 0 mg cholesterol, 44 gm carbohydrate, 10 gm protein, 7 gm fat.

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RED DELICIOUS HERBAL SPICED CIDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
12 Ruby Mist, Red Zinger or
-other fruity herbal tea
-bags
4 c Boiling water
2 c Apple juice concentrate
1/4 c Freshly squeezed lemon juice
-(1 lemon)
2 c Cold water
1 Honey to taste
8 Thin slices of lemon, for
-garnish

Steep tea bags in the boiling water for 10 minutes.
Gently squeeze tea bags and remove. Add apple juice
concentrate, lemon juice, cold water and honey. Heat
and serve warm in mugs. Garnish with lemon slices.

Per serving (without honey): 119 calories (1 percent
from protein, 97 percent from carbohydrate, 2 percent
from fat), less than 1 gram protein, 30 grams
carbohydrate, less than 1 gram fat, 0 cholesterol, 19
milligrams sodium.

Exchanges: 2 fruit.

Makes 8 servings

Naomi Kaufman Price writing in the Portland
Oregonain’s FOODday, 12/22/93.

Posted by Stephen Ceideburg

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