Veggie Lentil Soup

Recipe By : Sue Gilbert, an iVillage Community Member
Serving Size : 10 Preparation Time :0:00
Categories : Beans Soups Stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
INGREDIENTS
1 pound lentils
5 cups vegetable stock
3 cups water
3 cloves garlic — chopped
1 cup onions — chopped
1 cup carrots — chopped
1 cup celery — chopped
1 cup red bell pepper — chopped
1 cup green beans — cut into 1″ pieces
1 cup spinach — chopped
1/3 cup tamari soy sauce
1 teaspoon oregano
1 teaspoon fresh thyme — or 1/2 tsp. dried.
salt and pepper

In your favourite soup pot, cook lentils in just enough water to cover.
When they are soft (usually in about an hour or less) add everything else
and simmer until the vegetables are cooked. You may need to add more stock
if it cooks down too much. Substitution tip: Soy sauce may be substituted
for tamari

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NOTES : Calories 264, Total Fat 2.6; Fibre 17.1

Weight Watchers’ Points = 2.5

Italian Tradition is that if you eat lentils on New Years Day, you will have
good luck that year.

This was an excellent soup. A keeper and one to eat also on other days.

Title: Southwest Strawberry Stack
Categories: Desserts, Berries, Strawberrie
Yield: 8 servings

3 Four tortillas
3 ts Cinnamon sugar
4 Eggs, beaten to blend
1 16oz. carton plain yogurt
1 c Sugar
1/2 c Lemon juice
2 ts Vanilla, divided
1 tb Additional sugar
2 ts Gelatin
1/4 c Water
1 pt Whipping cream
1 qt Strawberries

Place each tortilla on a 12 in foil square. Gently
press each into a 9 in pie pan. Sprinkle 1 T cinnamon
sugar over bottom of each. Fold foil over tortilla
edges Bake at 450 4 minutes. If tortillas bubble
gently prick with sharp fork . Set aside. Reduce ehat
to 300 F. Copmbine eggs, yogurt, sugar, lemon juice
and 1 t vanilla. Pour about 1 1/3 cups of mixture into
each tortilla shell. Bake 20 -30 minutes until set and
top loses its shine. Cool on wire racks. Slice berries
and set aside reserving a few whole berries for
garnish. In small saucepan, stir 1 T sugar and
gelatin. Add water and stir over m heat until gelatin
dissolves. Cool 5 minutes Beat cream until it begins
to thicken. Slowly beat in gelatin mixture and
remaining vanilla. Continue beting until cream holds
stiff peaks. Carefull remove foil from 1 tortilla.
Place on serving plate and fill center iwth 1/3 of the
whipped cream. Arrange half sliced berries on top.
Repeat with remaing tortillas. Chill until ready to
serve. Makes 8 servings. Washington Post Edith Hodgson
of Little River Kansas 1991 Egg REcipe contest

—–

Title: CALIFORNIA SUNSHINE BREAD
Categories: Diabetic, Breadmaker
Yield: 1 1/4lb loaf

1/4 c Lukewarm water;
(110-115 degrees)
3 tb Sugar; (needed for yeast
-action)
1 pk Instant active dry yeast;
2/3 c Orange juice; fresh (warmed
-to room temperature)
2 1/2 c All-purpose flour; unsifted
1 ts Salt;
3 tb Margarine; melted
1 tb Orange rind; finely grated
1 ts Lemon rind; finely grated
2 ts Vegetable oil;(to oil pans)

Combine lukewarn water, sugar, and dry yeast in a
large bowl, stirring until completely dissolved. Add
warm oranged juice and beat until well blended. Add 1
cup of the flour gradually, beating gently smooth.
Cover bowl and set in a warm place until bubbly and
light (30-40 minutes). Add salt, margarine, and
grated orange and lemon rinds; beat gently to mix.
Stir in remainng flour gradually, mixing well. Trun
onto a lightly floured board and knead until smooth
and elastic (about 10 minutes). Place in a large,
oiled bowl, turning dough around to to coat all over.
Cover bowl; place in warm place until dough has
doubled in size (1 -2 hours). Punch dough down in
several places. Knead on board for 5 minutes. Shape
into a loaf and place in an oiled 8 1/2″ X 4 1/2″ X 2
1/2″ loaf pan. Cover and let rise in a warm place
about 1 hour. Preheat oven to 375 degrees. When bread
has risen, bake 35-45 minutes. When done, remove bread
from pan and cook on wire rack.

Food Exchange per serving: 1 STARCH EXCHANGE PER
SLICE (1 oz slice) Low-sodium diets: Omit salt.
Substitute salted margarine.

Source: The Art of Cooking for the Daibetic by Mary
Abbott Hess, R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her

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Vegetarian Gumbo

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 box Zatarains Gumbo Mix (w/rice)
6 cups vegetable broth and/or water
1 pkg. Morningstar Farms “breakfast links” — thawed
1/2 cup TVP® granules

Prepare gumbo mix according to package directions. Cut “breakfast links”
into bite size pieces and add pieces and TVP® granules to gumbo. Simmer
20-25
minutes per package directions.

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: Possum or Bandicoot Soup
Categories: Soups, Oz
Yield: 1 servings

1 ea Small possum or bandicoot*
2 l Water
1 t Salt
1 ea Tin corn*
Any other vegies desired
1 pn Celery leaves
1 pn Parsley
Flour or gravox* to thicken
Fried bread,1 slice per serv

Skin and clean possum or bandicoot, then quarter the animal. (Video
tape this please. I have no idea how to do it. Also “first you have
to catch a possum or bandicoot”, but then that’s another story.)
Place it in a large pot or camp oven along with water and salt. Cover
and simmer gently for 3 or 4 hours. (Tough little devils apparently.)
Add vegetables and simmer for another 1 1/2 hours (Still tough. Even
the vegies are resisting being associated with this.) Strain soup
through a large holed colander when meat has left bone and remove
bones, especially small ones. Return soup to the pot and add parsley
and celery leaves. Thicken with a little flour or gravox. Cut fried
bread into 1 inch squares and serve soup over toast,boiling hot.

*For those of you that haven’t met a bandicoot, it is something
between a possum and a raccoon, sort of, I think, maybe.

*Tin of corn? Well a can I guess, 16 oz.

*Now, when you boil this meat for 5 1/2 hours, strain it and throw it
away, it does make me wonder why you started in the first place.

*Gravox is a meat concentrate seasoning I think. The dish must be
need some flavor.

*Fry the bread any way you want to.

*All things considered, a brick or stone would be a reasonable
alternative if you don’t happen to have a possum or bandicoot
available.

Gerry Nolan

“If at first you don’t succeed, destroy all evidence that you even
tried.”
: ************************
Posted to the mm-recipes mailing list by
GNolan554@aol.com

This is both a test and a recipe. I haven’t tried to upload a file to
the MM list before.

Many years back I spent a month wandering around Australia and while
in Coober Pedy I found this book called:

Bush Cooking by Max Bryant Published by the Kangaroo Press
ISBN 0 86417 230 3

Please don’t get the impression that this is what my good friends in
Australia eat normally or would even consider eating.

What it is, if I get it typed in, is a collection of recipes from the
harsh outback where you had to make do with what you had. Some of
them are even taken from the Aboriginal Peoples of Australia.

These recipes are for the most part unique, unusual, and as far as I
know factual.

In this particular recipe, I couldn’t help from adding some comments,
but then I only used it for a test. Hope you enjoy it even if you
never have unexpected guests and all that is available is a possum or
bandicoot that you don’t know what to do with.

MMMMM

Title: Lemon Ice Cream
Categories: Desserts
Servings: 12

3 ea Large Egg Yolks 14 oz Sweetend Condensed Milk
1/2 c Lemon Juice 1 x Yellow Food Coloring
(Opt.)
2 c (1 pt) Whipping Cream

Whip Whipping Cream and set aside.

In large bowl, beat egg yolks, stir in sweetened condensed milk (not evap-
orated milk), lemon juice and food coloring if desired. Fold in whipped
cream. Por into 9 x 5-inch loaf pan or other 2-qt containier. Cover,
freeze 6 hours or until firm. Serve with warm Blueberry ‘N’ Spice Sauce.

—————————————————————————–

Hopeless Twinkles

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Desserts Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–THE FILLING—–
1/2 cup Butter or margarine
3/4 cup Evaporated milk
1/2 cup Crisco
1 cup Sugar
1 tablespoon Vanilla
—–THE CAKE—–
3 large Eggs
1 1/2 teaspoons Vanilla
1 cup Milk — whole
1/2 cup Butter
1 1/2 cups Sugar
1 teaspoon Salt
3 1/2 teaspoons Baking powder
2 cups All purpose flour

The Filling. Cream the butter 5 minutes, medium speed. Add Crisco a little
at a time. Cream another 3 or 4 minutes. Add the sugar a little at a time
while continuing to beat. Then add the milk, mixed first with the vanilla,
beating and scraping the sides and bottom of the bowl frequently. The
longer you beat this the better it becomes. The Cake. Preheat oven to
350~. Grease two 8″ square cake pans or baking dishes, or use a 13x9x2
pan. Beat 1 minute after each addition. Pour batter into prepared pans.
Bake at 350~ for 30-35 minutes (40-45 minutes for an oblong pan) or until
you can insert a toothpick and it comes out clean. Cool the cake in pan on
a rack. It’s best to use the cake for Twinkles when it is slightly frozen
– about 30 minutes in the freezer. Then cut them into 1-1/2×3-1/2″ bars.
Put bottom side of each bar up on waxed paper. Spread half of the bars
with the filling and put together with an unfrosted bar, sandwich style.
Refrigerates up to 2 weeks, freezes up to 1 year.

From: Donahue Show with Gloria Pitzer Reposted by: Debbie Carlson – Cooking
Echo
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Black Bean Flautas

Recipe By : Low-Fat Fast Meatless Recipes
Serving Size : 12 Preparation Time :0:00
Categories : Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans black beans — including liquid
– 16 oz. cans
2 teaspoons chili powder — or to taste
1/2 teaspoon ground cumin
1 garlic clove — minced
1 bay leaf
12 6″ flour tortillas
6 green onions — minced
2 tomatoes — chopped
1 cup grated cheddar cheese
Salsa, sour cream, or yogurt
– for dipping, opt.

In a medium saucepan, combine beans, bean liquid, chili powder, cumin,
garlic
and bay leaf. Simmer 5 minutes. Remove bay leaf; discard. Drain bean mixture,
reserving liquid. mash beans, adding back liquid as needed for desired
consistency. (Bean mixture should resemble a thick puree.) Preheat oven to 400
degrees. Place 1 or 2 heaping tablespoons bean mixture in center of each
tortilla; spread out a bit with back of spoon. Top with some green onions,
tomatoes and cheese. Roll up into a tube shape; place in a 9×13″ baking pan,
seam side down. Continue until you’ve used all tortillas. Bake until lightly
browned, about 5minutes. Use leftover bean mixture for dipping, or dip in
salsa, sour cream or yogurt. makes 12 flautas. Variation: For an even faster
version, substitute canned refried beans for mashed black beans and spice.
Spread on tortillas and proceed with recipe. Per flauta: 175 calories, 5 g
fat, 3 g fiber.

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565645 BABOTI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Curry powder
1 t Ground ginger
1 t Cayenne pepper
2 ts Sugar
1 t Turmeric
1 t Salt
1 t Pepper
5 sm Onions, coarsely cut
1 tb Lemon juice
1 tb Apricot jam
1 Handful raisins
2 tb Chutney
1 tb Worcestershire
1 Tomato, cut up
4 sl Bread
2 lb Ground beef
1 Egg
3/4 c Milk

1. Warm a heavy pot. Put in first 8 ingredients, warm thoroughly. 2.
Remove from heat and add next 6 ingredients. Return to low heat and
mix until bubbly. 3. Dampen and dice bread. Add to mixture and stir
well. 4. Add ground beef and cook for 15 minutes. 5. Fill a shallow
greased casserole dish with Baboti mixture. 6. Beat egg with milk.
Add salt and pepper to taste. Pour over Baboti mixture. 7. Bake at
350 degrees for 45 minutes (until custard is golden). 8. Serve with
yellow rice and salad.

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Maguire’s Hill 16 Irish Potato and Leek Soup

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Soups/stews Ethnic
Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Potatoes — peeled and cut
-into 1/2″ cubes
1 sm Leek — white and green
parts
-separated
2 qt Chicken stock
1/4 c Cornstock
1 tb White pepper
Salt
2 c Heavy cream
1 qt Whole milk
Shredded cheddar for garnish
Crumbled, cooked bacon for
-garnish

In a stock pot, simmer about half the potatoes and the
white portion of the leeks in enough chicken stock to
cover until tender, about 30 minutes.
In another pot cook remaining potatoes in the
remaining chicken stock until tender. Puree the
potatoes and leeks from the first pot in a food
processor or blender. Return to pot over medium heat.
Dissolve cornstarch, pepper, and salt in a little of
the cream and stir into the pot. When mixture begins
to thicken, gradually stir in remaining cream, the
milk and the contents of the second pot. Serve hot,
topped with a generous portion of cheddar cheese,
bacon and chopped green portion of leek.

Nutritional info per serving: 241 cal; 7g pro, 27g
carb, 12g fat (45%), 1.3g fiber, 44mg chol, 47mg sod

Source: Cook’s Corner, Miami Herald, 9/21/95 format:
8/11/96, Lisa Crawford

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