YELLOW PEPPER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
3 lg Yellow bell peppers
— seeded coarsely chopped
4 Shallots — finely chopped
1 1/2 c Raw cashews
3 1/2 c Vegetable stock or bouillon
1 t Dry mustard
1/2 ts Fine sea salt
1/8 ts Freshly ground black pepper
Parsley sprigs, for garnish

In a medium skillet, heat the olive oil over medium
heat. Add the bell peppers and shallots, cover, and
cook, stirring occasionally, until the peppers are
very soft, 8 to 10 minutes. Remove from the heat.

Put the cashews and 1-1/2 cups of the vegetable stock
in a blender. Blend until smooth, about 1 minute. Add
the cooked peppers, mustard, salt, and pepper, and
puree.

Pour the soup into a medium saucepan, and stir in the
remaining 2 cups vegetable stock. Bring just to a
simmer over medium heat. Serve hot, garnished with
parsley sprigs.

Source: May All Be Fed – by John Robbins (including
recipes by Jia Patton and Friends) Typed for you by
Karen Mintzias

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Title: Fruity Tofu Cooler
Categories: Beverages, Tofu, Fruits
Yield: 2 125 ml svg

3/4 c White grape juice
1 ts Sweetener
2 oz Silken tofu, rinse drain
1/2 c Whole strawberries
2 ea Ice cubes

In a blender, combine the grape juice, sweetener, tofu fruit.
Blend for 30 seconds. Add the ice blend until frothy.

VARIATIONS: Replace the strawberries with the following:

1/2 banana
1/4 c blueberries
1/2 fresh mango
1/2 fresh peach

“Tofu: A Recipe Booklet Proced by the Ontario SoybeanGrowers Marketing
Board”

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Cabbage and White Bean Stew

Recipe By : modified from magazine clipping by R. Winters
Serving Size : 4 Preparation Time :0:45
Categories : Low Fat Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup finely chopped onion
2 carrots, halved lengthwise and sliced
1 large rib celery — halved and sliced
1 teaspoon caraway seed
2 cups chopped green cabbage
2 cups water
1/4 teaspoon salt
1 tablespoon brown sugar
16 ounces canned tomatoes — with juice
15 ounces canned white kidney beans — drained and rinsed
1 tablespoon cider vinegar
1/4 cup chopped fresh parsley — optional

Sauté onion for 3 minutes in a large saucepan coated lightly with
cooking spray. Add carrot and celery; sauté 3 minutes. Add caraway and
cook, stirring, 1 minute.
Stir in cabbage, water, and sugar. Simmer, covered, 5 minutes. Stir
in tomatoes with their juice, breaking them up. Simmer, covered, 20 minutes.
Add beans and vinegar. Simmer, uncovered, 5 minutes until heated
through. Stir in parsley. Serve hot with plain nonfat yogurt, if desired.
Makes about 4 (1 1/2 cup) servings.

per serving: 157 Kcal 0.9g fat (0.1g sat fat) 5% CFF 630mg Na

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Nutr. Assoc. : 2680 260 2519 0 2415 0 0 0 4031 3815 0 2682

Chocolate Chiffon Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Crusts
Chocolate No-Bake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHOCOLATE PASTRY SHELL—–
1 1/2 cups Flour
1/2 teaspoon Salt
1/2 cup Crisco
3 tablespoons Sugar
2 tablespoons Cocoa
3 tablespoons Water — iced
—–CHIFFON FILLING—–
1 package Unflavored gelatin
1/4 cup Water — cold
1/2 cup Strong brewed coffee
6 ounces Chocolate chips
4 Eggs — separated
1/2 cup Sugar
1/4 teaspoon Salt
1 teaspoon Vanilla
Whipped cream for garnish

PASTRY SHELL: Put chilled dry ingredients in food processor. Add chilled
Crisco, process until resembles coarse meal. Gradually add iced water through
feed tube till dough holds together but is not wet or sticky—not more than 30
seconds. Turn dough out onto saran, top with another piece of saran, and
flatten into a disc. Wrap and refrigerate at least 30 minutes.
Roll between two pieces of waxed paper to fit a 10″ pie plate. Remove top layer
of waxed paper and place pastry onto pie plate. Remove paper, flute edge, prick
bottom with fork and bake at 450~ 10-12 minutes. Cool on a rack.

FILLING: Soften gelatin in cold water 5 minutes. Heat chips and coffee in
double boiler until melted, stirring constantly. Remove from heat, add
gelatin, stir until dissolved. Beat egg yolks well. Add yolks, 1/4 C of the
sugar, salt and vanilla to chocolate.
Beat egg whites till foamy. Gradually add remaining 1/4 c sugar and beat till
stiff. Fold into chocolate mixture, pile lightly into shell. Chill until firm,
top with Whipped Cream. Freezes well and tastes great

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Loaded “Baked” Potato Soup

8 ounces bacon, chopped
3 lbs russet potatoes, scrubbed
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
4 cups low sodium chicken broth
1 cup heavy cream
1 sprig fresh thyme
4 cups shredded sharp cheddar cheese, plus additional for garnish
1 cup sour cream, plus additional for garnish
ground black pepper
3 scallions, sliced thin

Cook bacon in Dutch oven over medium heat until crisp, about 8
minutes. While bacon is cooking, use vegetable peeler to remove wide
strips of potato peel; reserve peels. Cut peeled potatoes into 3/4-
inch pieces. Using slotted spoon, transfer bacon to plate lined with
paper towels. Add reserved potato skins to bacon fat in pot and cook
until crisp, about 8 minutes. Using slotted spoon, transfer potato
skins to plate with bacon.

Add onion to fat remaining in pot and cook over medium heat until
golden, about 6 minutes. Stir in garlic and flour and cook until
fragrant, about 1 minute. Gradually whisk in broth and cream, stir in
thyme and potatoes, and bring to boil over high heat. Reduce heat to
medium-low, cover pot, and cook until potatoes are tender, about 7
minutes.

Discard thyme and transfer 2 cups** cooked potatoes to bowl. Puree
remaining soup in batches in blender until smooth. Return to pot and
warm over medium-high heat. Off heat, stir in cheese until melted,
then whisk in sour cream. Return reserved potatoes to pot and season
soup with pepper. Ladle soup into bowls, garnishing with bacon, fried
potato skins, scallions, cheese, and sour cream.

To reheat leftover portions, gently warm the soup in a saucepan over
medium heat until steaming. Do not let the soup boil, which will
cause the sour cream to separate.

**If you prefer a chunkier soup, reserve some of the potatoes in step
3 before blending.

Makes 8 servings.

EASY EGGPLANT CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Casseroles
Main Dish Vegetables
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Eggplant
1/2 lb Sausage, bulk
1 sm Onion — chopped
1 Egg — well beaten
1/2 c Breadcrumbs, dry
1 t Butter (or marg.) — melted
1/4 c Cracker crumbs

Peel eggplant, and cut into 1″ cubes; cook in a small
amount of boiling wate 10 minutes or until tender.
Drain. Let cool slightly.

Cook sausage and onion until onion is tender and
sausage is brown. Combine eggplant, sausage mixture,
egg, and breadcrumbs. Mix well, and spoon into a
greased 1-quart casserole. Combine butter and cracker
crumbs; sprinkle over casserole. Bake at 350 degrees
for 25 minutes.

SOURCE: Southern Living Magazine, sometime in the
1970s. Typos by Nancy Coleman.

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Baked Pasta Dish

Recipe By : Anita A. Matejka
Serving Size : 8 Preparation Time :0:25
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tbsp olive oil
1/2 c onions — chopped
1/2 c bell peppers — chopped
1 6 oz pkg mushrooms — sliced
3 cloves garlic — crushed
1 28 oz can tomatoes — cut up
1 8 oz can tomato sauce
1 6 oz can tomato paste
2 tsps sugar
2 tsps basil
2 tsps oregano
2 tsps pizza seasoning
1 1/2 tsps salt
1/2 tsp black pepper
1/2 tsp parsley
1 14 oz box any pasta shape
4 egg whites
1 15 oz pkg fat-free cottage cheese
1/2 c Parmesan cheese

Preheat oven at 350. In a large saucepan, heat oil over medium heat. Cook
onions, bell peppers, mushrooms, and garlic until tender. Add tomatoes,
tomato sauce, tomato paste, water, sugar, basil, oregano, pizza seasoning,
salt, black pepper, and parsley. Simmer, uncovered, for 30 minutes. Cook
pasta according to package directions and drain. In a mixing bowl, combine
egg whites, cottage cheese, and Parmesan cheese. Stir in pasta mixture and
pour into a 13″ x 9″ x 2″ pan. Top with tomato mixture. Bake for 30 to 40
minutes. Sprinkle with additional Parmesan cheese, if desired.

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Title: DO-IT-YOURSELF SOUSED PEACH SOUP
Categories: Fruits, Soups, Desserts
Yield: 4 Servings

1 1/2 lb Peaches; ripe freestone
1/2 c Sugar
1/2 Lemon; juice only
3 Or 4 gratings nutmeg
4 c Heavy cream or ice cream;
-melted
Liqueurs and brandies
Cookies

“An incredible dessert invitation to extend to special summer guests
when fresh fruit is at its best and you’re feeling a little
extravagant. Who could resist the temptation to ”mix your own“ when
it comes to fruit puree, heavy cream, and a choice of liqueurs or
brandies?”

To facilitate peeling, place the peaches (or use nectarines) in
boiling water for 1 minute. Using a small, sharp knife slit the skin
and remove. Then pit and quarter the fruit and place it in a small
saucepan with water to cover, sugar, lemon juice, and nutmeg. Simmer
until tender, depending on the ripeness of the fruit, about 10 to 15
minutes. Cool. Puree or pass through a sieve and chill.

Serve in chilled bowls or very large parfait glasses. Pass the
pitcher of cream or melted ice cream, and cookies, and have on the
table a selection of liqueurs and brandies, depending on your taste
and pocketbook. I suggest any combination of the following:

creme de banana, cherry brandy, Amaretto, curacao, bourbon, anisette,
rum, sherry, coffee liqueur, Tuaca.

Also experiment with the softened ice cream; it need not be vanilla,
but should be delicate. The cookies could be any of your favorites,
but simple rich ones like macaroons or butter cookies such as Snowy
Cardamom Crisps are an unequalled match for this soup.

Source: “Unusual Soups” by Cheryl Brooks

MMMMM

Almond Bark Candy

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound White chocolate
1/2 Cup Raisins
1/2 Cup Almonds — chopped

Melt chocolate until smooth. Add raisins and almonds. Pour onto wax paper ~
this will be a thin candy. Let cool then break into pieces.

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Title: Mushroom Pate
Categories: Pate, Vegetarian
Yield: 6 servings

1 c Butter
1 md Leek, white only, chopped
2 cl Garlic, minced
1 1/2 lb Coarsely chopped mushrooms
2 tb Chopped fresh parsley
1 ts Dried thyme
1/2 c Dry white wine
2 tb Dry sherry or sauterne
1/4 ts Pepper
1/8 ts Salt
Fresh herbs, if desired
Carrot flowers if desired
Toasted french bread slices

Melt butter in a large skillet. Add leek and garlic.
Saute until leek is tender, about 8 minutes.

Stir in mushrooms, parsley and thyme. Saute until
mushrooms give off their juices, about 10 minutes.

Stir in wine or sherry. Season to taste. Cook,
stirring occasionally, until liquid is reduced and
thickened, about 10 minutes. Cool mixture slightly.

Puree in blender or food processor until smooth.
Place mixture in 3-cup terrine. Refrigerate, covered,
several hours or overnight. Garnish with fresh herbs
and carrots. Serve with toasted French bread slices.
Store tightly wrapped in the refrigerator, this
intensely-flavored spread can be prepared up to two
days in advance.

If you like, substitute some of the more exotic
mushrooms that are readily available today, such as
shitake, enoki or oyster, for part of the mushrooms.

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