RICE AND SPINACH SOUP (MINESTRINA DI RISO E S

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh spinach
2 md Onions
2 md Garlic cloves
1/4 lb Parmesan cheese
6 tb Olive oil
2 tb Butter
2 1/2 qt Basic Broth (or canned
-chicken broth)
3/4 c Arborio rice (or long-grain
-rice) (5 oz)
Salt
Freshly-ground black pepper

PREPARATION AND COOKING: Rinse, drain, and stem the
spinach. Bring 4 quarts of water to boil in a large
soup kettle. Add the spinach and blanch until bright
green and tender, about 1 minute. Drain, refresh
under cold running water and coarsely chop. Peel and
coarsely chop the onion. Peel and crush the garlic.
Grate the cheese (1 cup).

Heat oil and butter in a 6-quart soup kettle. Add the
garlic and onion and saute over medium heat until
softened, about 5 minutes. Add the spinach and saute
3 minutes longer. Add the broth and bring to a boil.
Add the rice and simmer until tender, 18 to 20
minutes. Season with salt, if necesary.

SERVING: Ladle soup into warm bowls; sprinkle with
pepper and cheese. Serve immediately.

Makes 8 to 10 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

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Black Bean Soup (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6603
Serving Size : 1 Preparation Time :0:00
Categories : Soup-ss Bean-ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1/2 cup onion and red bell pepper — finely diced
2 garlic cloves
1 teaspoon ground cumin
2 cans (15 ounce) black beans — rinsed and drained
4 cups chicken broth
–garnish–
4 ounces shredded or diced smoked ham
sour cream
pickled jalapeno or nacho peppers

Heat 2 tablespoons olive oil. Saute 1/2 cup each finely diced onion and red
pepper, cover and cook until tender. Add 2 cloves minced garlic and 1
teaspoon ground cumin and saute a few seconds. Add two (15 ounce) cans
rinsed and drained black beans and 4 cups chicken broth. Bring to a simmer
and cook for 10 minutes to bring flavors together.

If too thick, thin with water, then adjust seasoning. Garnish with 4 ounces
finely shredded or diced smoked ham, sour cream and pickled jalapeno or
nacho peppers, if you wish.

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

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SPIRITED BLACK-EYED PEAS

Recipe By : Talk About Good II, 1979, p. 156
Serving Size : 8 Preparation Time :0:00
Categories : Creole/Cajun Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried black-eyed peas — washed
1 can beer
1/2 pound salt pork — cubed
1 small can Snap-E Tom
fresh ground black pepper
salt
1 large onion — chopped
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard

Soak peas overnight in beer. Do not drain. Add salt pork, Snap-E Tom,
black pepper, salt, chopped onion, Worcestershire and dry mustard. Cook
over low heat covered for 1-1/2 hours. Keep adding beer as needed. Add
sash or two o Tabasco to taste. Never add water. I’d probably halve
the Worcestershire sauce as I’m not fond of it.

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SCOTTISH OAT CAKES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Sugar
2 c Rolled oats
2 c Flour
1 t Baking powder
1 t Salt
1 1/4 c Shortening
1/2 ts Baking soda
1/2 c Boiling water
2 c Bran flakes

Add soda to boiling water and let stand until cool.
Mix together flour, baking powder, salt, bran flakes,
rolled oats and sugar. Cut in shortening;
add water and soda. Roll outthin on a floured board.
Bake in hot oven until
golden brown.

Recipe By : Bell’s Best #2 (Mississippi chapter)

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CREAMY FENNEL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Defatted beef or chicken
-stock (Or bouillon
From cubes)
1 Fennel bulb, about 1 pound
1 Sliver garlic
2 tb Chopped shallots
1 tb Lemon juice (or more to
-taste)
1 pn Lemon zest
1/2 ts Dried dillweed (or 1 1/2
-teaspoons fresh)
1 t Ground coriander
1 qt Nonfat yogurt

Clean and slice the fennel bulb, reserving any greens
for garnish. Cook the fennel in the stock with the
garlic and shallots until soft. Puree in a blender
with the lemon juice and zest, and the spices. Strain
the puree if you wish a smoother texture. Combine
well with the yogurt and chill. Serve garnished with
chopped fennel greens or chopped coriander.

Serves six.

[ MID-ATLANTIC COUNTRY; August 1989 ]

Posted by Fred Peters.

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Title: HOMEMADE GRANOLA (FRANZ)
Categories: Diabetic, Snacks
Yield: 26 servings

4 c Uncooked quick oatmeal
1 c Chopped peanuts (no skins)
1/2 c Grape Nuts
1/2 c Bran
1/4 c Granulated sugar substitute
1/3 c Vegetable oil
1/2 c Wheat germ
1/2 c Raisins

Spread the oatmeal on a cookie sheet and heat in a 350
F oven for 10 minutes. Combine all but the wheat germ
and raisins. Bake on an ungreased cookie sheet or pan
for 20 minutes, stirring once to brown evenly.

Allow mixture to cook (?) in the oven. Add wheat germ
and raisins. Refrigerate in glass jars or plastic
containers. 6 1/2 cups.

1/4 cup serving = 140 calories, 1 starch/bread, 1 fat
exchange 15 grams carbohydrate, 5 grams protein, 7
grams fat, 57 mg sodium

Adapted from Exchanges for all Occasions by Marion
Franz, M.S., R.D., C.D.E. Third Edition 1993 ISBN
1-56561-005-9 Shared but not tested by Elizabeth
Rodier Jan 94.

—–

Date: Mon, 12 Dec 94 15:01:20 EST
From: jmhodapp@aplcomm.jhuapl.edu (Hodapp Jonathan M. F3D x3782 )

Polenta Pizza

Have one of those boxes of polenta at home (the tube stuff doesn’t really
work for this. If you want to make it more from scratch, feel free!).
Make it. While it sits on the stove top, chop up veggies. Red, green,
and yellow peppers are ‘fun’ (wheeeeee), while mushrooms and onions tend
to be ‘on hand’. When the polenta is ready, pour into a pyrex pan
(round, square, heck even non-Pyrex is fine so long as it is flat). Cover
with spagetti sauce and veggies. Bake. Eat. My less ff female friend
(less ffff???) puts low fat skim mozarella on it, I don’t. Enjoy!

Halloween Spiders

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (12 Oz.) Pkg chocolate chips
1 Med. Can chow mein noodles (may not need all of
them)
1 Pkg. M Ms. Plain Chocolate Candy

Preparation :
Melt chocolate in microwave. Stir in noodles. Drop by spoonsful onto waxed
paper. Add 2 M M’s for spider eyes.

NOTE: Add 2 to 4 tablespoons water, if needed, to thin chocolate.

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Title: ORIENTAL MEAT FILLED PANCAKES
Categories: Chinese, Pork, Appetizers, Snacks
Yield: 2 dozen

————————-PANCAKES————————-
4 Eggs
1/2 c Water
3 tb Cornstarch
2 ts Soy sauce
1/2 ts Sugar
3 ts Peanut or Veg. oil, divided

———————–MEAT FILLING———————–
6 Oriental pancakes
1 tb Cornstarch
3 tb Soy sauce
1 tb Dry sherry
3/4 lb Ground beef
1/2 lb Ground pork
2/3 c Chopped green onions tops
1 ts Minced fresh ginger root
1 Garlic clove, pressed

Beat eggs in large bowl with wire whisk. Combine
water, cornstarch, soy sauce and sugar, pour into eggs
and beat well.

Heat 8 inch omelet or crepe pan over medium heat.
Brush bottom of pan with 1/2 teaspoon oil, reduce heat
to low. Beat egg mixture, pour 1/4 cup of egg mixture
into skillet, lifting and tipping pan from side to
side to form a thin round pancake. Cook about 1 to 1
1/2 minutes, or until firm. Carefully lift with
spatula and transfer to a sheet of waxed paper.
Continue procedure adding 1/2 teaspoon oil to pan for
each pancake. Place wax paper between each pancake so
they will not stick together.

Makes 6 pancakes (24 appetizers)

MEAT MIXTURE

Prepare pancakes.

Combine cornstarch, soy sauce and sherry in large
bowl. Add raw beef, raw pork, green onions, ginger and
garlic; mix until thoroughly combined.

Spread 1/2 cup meat mixture evenly over each pancake,
leaving about 1/2 inch border on one side. Starting
with opposite side, roll up pancake jelly roll
fashion. Place rolls, seam side down in single layer
on heatproof plate; place plate on steamer rack. Set
rack in large pot or wok of boiling water. Cover and
steam 15 minutes. (For best results, steam all rolls
at the same time) Just before serving, cut rolls
diagonally into quarters. Arrange on serving platter
and serve hot.

== Courtesy of Dale Gail Shipp, Columbia Md. ==

—–

Title: Light and Luscious Orange Bars
Categories: Diabetic, Desserts, Cooky/bars
Yield: 12 servings

-FHMN87A 1/2 c Nonfat dry milk powder
1 ts Unflavored gelatin 1/2 c Cold water
1/4 c Frozen concentrated Orange J 1 tb Lemonjuice
2 tb Sugar 24 Graham crackers
1/2 ts Vanilla

Chill a small mixing bowl and beaters. In the top section of a double
boiler, soften gelatin in the melted concentrated Orange Juice. Place
over hot water,and stir until the gelatin is completely dissolved.
Remove from heat and stir in the sugar and vanilla. Using cold
beaters, beat dry milk and water until soft peaks form. Add the lemon
juice and beat until stiff. Fold in orange juice mixture. Spread on
12 Graham crackers. Top with the remaining crackers. Wrap
individually; freeze until firm about 2 hours. From the ADA FAmily
Cookbook vol.II. Exchanges per sandwich: 1/2 non fat milk, 1 fruit
Cal 89, cho 17, pro 3, fat 1, Na 121, K 181, 1/2 teaspoon sugar (8
cal) per serving

MMMMM