Bean Soup

Recipe By : Source: The Meal Challenge Cookbook, by Roerig
Pharmaceuti
Serving Size : 12 Preparation Time :0:00
Categories : Beans Soups Stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup red kidney beans, dried — rinsed and drained
1 cup white lima beans, dried — rinsed and drained
1 cup chick-peas (garbanzo beans), dried — rinsed and
drained
1 Tbsp olive oil
1 large onion — coarsely chopped
1 clove garlic — finely chopped
2 cups stewed tomatoes, low sodium — (14 1/2 oz)
4 cups condensed chicken broth — ( 3-10 1/2 oz cans)
6 cups water
2 1/2 cups lean ham — cubed
2 Tbsp fresh lemon juice
1/4 tsp freshly ground black pepper
1/4 tsp chopped fresh parsley

METHOD:
In large bowl, rinse and drain all dried beans. Cover with 8 cups fresh
water and refrigerate. Soak minimum of 4 hours, preferably overnight.
In 8-quart pot, over medium-high heat, pour in olive oil. When
sizzling, cook onion and garlic 2-3 minutes, stirring frequently, until
onion is translucent.
Drain beans and rinse under cold running water. Place beans in pot and
add tomatoes, broth, and water. Bring to boil, stirring occasionally.
Reduce heat to medium-low. Cook soup, uncovered, 1 hour 50 minutes, or
until beans are tender. Stir occasionally.
Stir in ham cubes, lemon juice and pepper. Cook 10-15 minutes, until
ham is heated through. Serve garnished with parsley.

Serving Size: 1 cup

Yield: 12 servings

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NOTES : Diabetic Choices: (1 cup)
Exchanges Per Serving: 1 starch/bread, 1 vegetable, 1-1/4 lean meat

Per Serving: 163 calories, 20 gm carbohydrate, 14 gm protein, 3 gm fat

Source: The Meal Challenge Cookbook, by Roerig Pharmaceutical

Title: ASPARAGUS WITH BACON
Categories: Diabetic, Vegetables, Side dish, Meats
Yield: 4 sweet ones

1 1/2 lb Asparagus;* cut diagonally
-into 1″ pieces
10 oz (2 pkg) frozen apaparagus;
2 tb Fresh parsley; snipped
2 tb Lemon juice;
1/4 ts Salt;
2 sl Bacon; fried and chopped

* 2 PACKAGES (10 oz) frozen cut asparagus can be
substitued for the fresh asparagus. Cook as directed
on package; drain.

Place steamer basket in 1/2″ water in saucepan or
skillet (water should not touch the bottom of basket).
Place lower stalk pieces in basket. Cover tightly and
heat to boiling; reduce heat. Steam 4 minutes. Add
tips. Cover tightly and steam until crisp-tender, 4 to
5 minutes longer. Toss asparagus with parsley, lemon
juice and salt. Sprinkle with bacon.

MICROWAVE DIRECTIONS: Place asparagus, 1/2 cup water
and 1/4 teaspoon salt in 1 1/2-quart microwable
casserole. Cover tightly and microwave on high (100%
depending how powerful the microwave is) 3 minutes,
less if very powerful ( my microwave is an older
one..in fact 20 years); stir. Cover and microwave
until crisp-tender, 2 to 3 minutes longer. Let stand 1
munites; drain. Continue as directed. Serving size
3/4 cup. Food Exchanges per serving: 1 VEGETABLE
EXCHANGES + MAYBE 1/2 HIGH-FAT MEAT EXCHANGE; CAL: 75;
(Bacon listed as Saturated Fat, but we wouldn’t use it
anyhow would we).

Source: Betty’s Crocker’s New American Cooking by
WHOM (1983) Brought to you and yours via Nancy O’Brion

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LEMON GINGER BEEF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound Flank steak
* (recipes follows) *
1 tablespoon Cornstarch
1 cup Thin,diagonally sliced
1 tablespoon Dry sherry
Carrots
2 tablespoon Peanut oil
1 md Onion — cut into chunks
10 milliliter Garlic — minced
1 can (16 oz) cut green beans
1 Lemon Ginger Sauce
1 cup Sliced fresh mushrooms
—–LEMON GINGER SAUCE—–
1 tablespoon Fresh lemon juice
1 tablespoon Slivered ginger root
2 tablespoon Honey
10 milliliter Garlic — minced
1 tablespoon Dry sherry
1 teaspoon Cornstarch

Slice meat into thin bite-size pieces, cutting across the grain. Combine with
cornstarch,sherry, 1 tablespoon oil and the garlic. Marinate for 30 minutes.
Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add remaining 1
tablespoon of oil . Stir fry the meat 2 to 3 minutes or just until cooked.
Remove from pan; set aside. Add carrot and onion. Stir fry for 2 minutes. Add
1 tablespoon of bean liquid. Cover and steam for 2 minutes or until tender
crisp. Add drained beans,mushrooms and Lemon Ginger Sauce. Bring to a boil;
cook,stirring constantly, until thickened and translucent. Add meat; heat
through. Serve over cooked rice,if desired.Makes 4 servings. LEMON GINGER
SAUCE: Combine all ingredients; mix well.

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Vegetarian Chili Texas Style

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Granule burger
2 cups Boiling water
1/4 cup Salad oil
1 cup Chopped onions
1 1/2 medium Diced green pepper
20 milliliters Crushed garlic
1 can (28-oz) whole tomatos
2 cans (15-oz) cooked kidney beans
3 cans (8-oz) tomato paste/sauce
1 cup Water
1 tablespoon Chili powder
1/2 teaspoon Cumin powder
4 tablespoons Sugar
2 teaspoons Salt
1 teaspoon Oregano leaves

Good slow pot recipe. Longer cooking enhances the flavor. Soak granule burger
in boiling water for 10 minutes or more. Place oil in heavy saucepan. Combine
onions, green pepper, garlic and saute in oil. Add the granule burger to the
sauteed vegetables, cook for 5 minutes. Add the rest of the ingredients. Simmer
at least 1 hour.

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Spicy Greens And Red Lentil Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Lentils Middle Eastern
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup red lentils
1 teaspoon cinnamon
1 teaspoon cumin
6 cups water
6 cloves garlic
1/2 teaspoon red pepper flakes
1/8 teaspoon salt
1 medium carrot — diced
1 medium onion — diced
1 1/2 pounds mustard greens
2 teaspoons tamari soy sauce
1/2 cup dry white wine
1 medium tomato — diced
4 medium lemon wedges

Wash and sort the lentils. Drain thoroughly. Place in a heavy-bottomed stockpot
. Stir over medium heat until lentils are fairly dry, then sprinkle on the cinn
amon and cumin and continue to stir and roast for 5 minutes, scraping to keep t
he lentils from sticking. carefully add the water, then stir in the garlic, chi
li flakes, and salt. Bring to a boil over high heat, then reduce to medium and
simmer 10 minutes. Stir in the carrot and onion, and simmer 10 more minutes. Me
anwhile, carefully wash the greens, discarding the toughest part of the stems a
nd tearing the leaves into bite-size pieces. Drain briefly. When simmering time
is up, stir in the soy sauce and wine, then the tomato. Pile the greens on top
of the soup, put on a tight-fitting lid, and cook for 5 more minutes. Remove l
id and stir the wilted greens into the soup. Serve very hot, with a lemon wedge
at each bowl.

Serving Ideas: Serve with Middle East Salad and Armenian bread.

scanned by sooz

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The Best Brussels Sprouts

Recipe By : A Well-Seasoned Appetite, Molly O’Neill
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices bacon, cut across into 1/4″ pieces
1/2 cup pine nuts
2 1/2 pounds Brussels sprouts, halved, cored, — cut into quarters
2 teaspoons minced garlic
1 cup carrots — very finely diced
2 teaspoons kosher salt
freshly ground pepper — to taste
1/4 cup Italian parsley — chopped

Put the bacon in a large skillet over medium heat and cook until the
fat is rendered. Add the pine nuts and cook until the bacon is crisp and
the nuts are golden, about 1 minute. Add the Brussels sprouts and the
garlic, cover, and cok, shaking the pan, until the Brussels sprouts are
wilted but still bright green and crisp, about 1 minute. Add the carrots
and cook for 1 mintue longer. Stir in the salt, pepper, and chopped
parsley. Serve warm.

Serves 10 to 12 as a side dish.

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Title: Kung Pao Chicken Stir-Fry
Categories: Main dish, Poultry, Stir-fry
Yield: 4 servings

1 Whole chicken breast
— skinned and boned
2 tb Cornstarch; divided
3 tb Kikkoman Teriyaki Sauce
— divided
1/4 ts Ground red pepper (cayenne)
4 ts Distilled white vinegar
3/4 lb Romaine lettuce; separated
2 tb Vegetable oil; divided
1/3 c Roasted peanuts

Cut chicken into thin strips. Combine 1 Tbsp. _each_ cornstarch and
teriyaki sauce, pepper and chicken; let stand 15 minutes. Meanwhile,
combine remaining 1 Tbsp. cornstarch, 2 Tbsp. teriyaki sauce, vinegar and
3/4 cup water; set aside. Wash lettuce leaves and pat dry; cut crosswise
into 2-inch strips. Heat 1 Tbsp. oil in hot wok or large skillet over
high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1
Tbsp. oil in same pan. Add lettuce; stir-fry 1 minute. Add chicken and
teriyaki sauce mixture. Cook, stirring, until sauce boils and thickens.
Remove from heat and stir in peanuts.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Rhubarb Dump Cake

Recipe By:

Serving Size: 8
Preparation Time: 0:00
Categories: Cakes Mixes Rhubarb

Amount Measure Ingredient Preparation Method
5 cups rhubarb diced
1 cup sugar

1 package white cake mix

3 ounces raspberry gelatin powder

3 cups miniature marshmallows

2 eggs

water as needed for mix

Arrange rhubarb in bottom of 9×13 pan. Sprinkle with sugar and

gelatin. Cover with marshmallows. Prepare cake mix using 2 eggs and

required amount of water.
Spread batter over the mixture. Bake at 350 for 50-55 minutes. Serve

warm with whipped cream.
=8B=8B=8B=8B=8B

Ilene
Evanston IL

Sugar Cookie Jewels

Recipe By : Brighter Baking with M M’s
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter or margarine
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 12 oz. pkg M M’s Baking Bits (either flavor)
granulated sugar — as needed

Preheat oven to 350 degrees.

Cream together butter and sugar until light and fluffy; add egg and
vanilla. Combine flour and baking soda; add to creamed mixture just until
blended. Stir in M M’s Chocolate Baking Bits. Shape dough into 1-inch
balls. Place on greased cookie sheets about 2-inches apart. With bottom
of a glass dipped in sugar, flatten dough very slightly so as not to crush
the baking bits. (NOTE: Very important to keep the balls of dough small
and just barely flattened because these SPREAD out a lot.) Bake 10 to 12
minutes or until edges are light golden; let cool 1 minute before removing
to wire racks to cool completely. Store in tightly covered containers.

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NOTES : From: Dan Klepach at the Home Cooking Echo 12/4/95

Texmati Rice

Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
see below

Follow package directions for 4 servings, but simmer rice in stock rather
than water; season with salt and pepper. Make 4 servings, so you have
enough for next day, second time around.

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