CARROT SOUP WITH CORIANDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Carrots
1 Potato
3 oz Unsalted butter
1 sm Onion, peeled and diced
1 tb Chopped garlic
1 t Ground coriander
4 c Chicken broth
1/2 ts Sugar
1/4 ts Salt
2 c Milk
Freshly ground black pepper
2 tb Dry sherry (or 3)
1/2 c Sour cream
1/4 c Chopped fresh cilantro

Peel the carrots and cut crosswise into 1/2 inch
pieces (about 5-6 cups). Peel the potato and cut into
small cubes (about 1 1/2 cups).

In a large saucepan over medium-low heat, melt the
butter. When hot, add the onion and suate while
stirring occasionally, until translucent, 5-6 minutes.
Add the garlic and saute while stirring until
beginning to change color, 20-30 seconds. Add the
carrots, potatoes, and coriander and saute, stirring a
couple of times, for about 2-3 minutes. Add te chicken
broth, sugar and salt and, over medium heat bring to a
simmer, lower the heat, cover partially and continue
simmering until vegetables are soft when pierced with
the point of a knife, about 20-25 minutes.a food
processor with its metal blade attached, or a blender,
process the vegetables in small batches, with their
broth, until a smooth puree (soup may be made ahead to
this point; cover and refrigerate). Return to the
saucepan and add the milk and pepper to taste. Place
over medium heat and heat almost to a boil. taste for
seasoning and adjust as necessary. If too thick, add
more milk. Just before serving, stir in the sherry to
your taste.

To serve: ladle into warm soup bowls. Top each bowl
with 1-2 spoonfuls sour cream and a generous
sprinkling of chopped cilantro. Submitted By RHOMMEL
On WED, 15 NOV 1995 172444
~0500

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Italian Bulgur Soup

Recipe By : Lynn Fischer, Healthy Indulgences (1995)
Serving Size : 6 Preparation Time :0:30
Categories : Soup Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable oil spray
1 1/2 cups summer squash
10 ounces lima beans
1 yellow onion — chopped
1/2 cup bulgur — coarse or medium
3 tablespoons chopped parsley
3 cloves garlic — finely chopped
2 teaspoons chopped fresh basil
28 ounces chopped tomatoes — canned,low-salt
undrained
1 beef bouillon cube
2 tablespoons Parmesan cheese — slivered
Freshly ground black pepper

Summer Squash: coarsely chopped summer squash (yellow zucchini) or crookneck pa
ttypan squash or diced winter squash such as butternut, zucchini.
Lightly spray a nonstick 5-quart soup pot with vegetable oil. Add the squash, l
ima beans, onion, bulgur, parsley, garlic, and basil and saute over medium heat
for 5 to 8 minutes, adding a tablespoon or two at a time of water to prevent s
ticking. Add thetomatoes, 3 cups water, bouillon cube, and bring to a boil. Red
uce the heat to very low, and simmer, uncovered, for 15 minutes. Add Parmesan c
heese and salt, if using, and pepper to taste.
[McRecipe:patH 18 Aug 96]

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Per serving: 251 Calories; 2g Fat (5% calories from fat); 14g Protein; 48g Carb
ohydrate; 1mg Cholesterol; 200mg Sodium

NOTES : Publisher: William Morrow
Lynn’s Notes: Bulgur is made of tender wheat kernels that have been steamed, dr
ied, and crushed and is available in most stores. It has a mild nutty flavor an
d texture of short-grain brown rice and when combined with vegetables, it makes
a soup a meal in itself. Nearly any kind of summer or winter squash can be use
d, and it can be more spicy if you add a few shakes of a Cajun mixture. (250 ca
l, 1.5g fat)

MAGIC LEMON PIE (CRS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Lemon filling:
15 oz Milk — sweetened condensed
1/2 c Lemon juice
1 t Lemon zest
2 Egg yolks
Meringue:
2 Egg whites
1/4 ts Cream of tartar
4 tb Sugar
Graham cracker crust:
18 Graham cracker squares
1/4 lb Butter or margarine,
1/3 c Sugar
1/8 ts Cinnamon

Thoroughly mix crust ingredients and pack into a nine
inch pie pan. Bake at 375 degrees for 10 minutes and
put aside to cool. Reduce oven temperature to 325
degrees. In a mixing bowl, combine condensed milk,
lemon juice, lemon zest and egg yolks. Stir until
mixture thickens. Pour into cooled crust. Add cream
of tartar to the egg whites and beat until almost
stiff. Add sugar gradually, beating until stiff and
glossy but not dry. Pile lightly on pie filling. Bake
at 325 until lightly browned, about 15 minutes. Cool
thoroughly. Enjoy! Hint: try to get the crust
thickness very even and not too thick. Source: CRS file

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1 lb. hamburger
1 cup bread crumbs
1/2 cup cold water
1 egg
1 cup grated carrots
1 Tbsp. lemon juice
pinch salt
pinch pepper
1 can tomato soup
1 onion, chopped
1/2 cup brown sugar, packed
2 tsp. vinegar
1 tsp. lemon juice

Combine first 7 ingredients. Form into 1″ balls and brown in frying pan with
a small amount of oil.

Make a sauce from remaining ingredients and boil for 10 minutes. Transfer
meatballs to a casserole dish and pour sauce over top. Bake in moderate oven
for about 1 hour Serve over steamed rice.

Title: TEX-MEX CARROT SOUP
Categories: Mexican, Soups/stews
Yield: 6 servings

1 lb Carrots, sliced
1 md Onion, chopped
1 1/2 ts Ground cumin
1 ts Ground ginger
2 tb Olive or vegetable oil
1 cn (13-1/2 0z) chicken broth
1 sm Tomato, chopped
1/2 c Sour cream
1/4 c Packed cilantro or parsley
-leaves, coarsely chopped,
-OR
1/2 ts Ground coriander

This savory soup is seasoned with nutty-flavored cumin
and topped with a creamy salsa.

Prep time: 10 minutes Cool time: 10 mintes Cook time:
45 minutes

Ready to serve: 1 hour, 5 minutes.

Cilantro sprig for garnish

In large saucepan, saute cliced carrots, chopped
onion, cumin, and ginger in oil 20 minutes. Add
chicken broth and 2 cups water to saucepan. Increase
heat to high and bring to a boil. Cover and simmer
15-20 minutes until vegetables are tender. Remove
saucepan from heat and let cool slightly, about 10
minutes.

In small bowl, combine chopped tomato, sour cream and
chopped cilantro;chill until ready to serve. Place
soup in batched in food processor of blender; puree
2-3 minutes until smooth. Return to the saucepan;
over med/high heat, cook 5 minutes more, until heated
through. Ladle soup into bowls. Top with sour cream
mixture. Garnish.

Origin: May 12 th issue, Woman’s World Shared by:
Sharon Stevens.

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Cherry Clafouti

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cooking spray, vegetable oil
1 c Cherries, Bing
4 ts Brandy, cherry
2 tb Flour, whole-wheat
1 1/2 tb Fructose
1/2 c Milk, evaporated, skim
2 tb Milk, evaporated, skim
1 lg Egg — beaten
1 t Vanilla
Sugar, powdered — (optional)

Preheat oven to 325F. Spray four 4 oz. ramekins or custard cups with
vegetable cooking spray. Divide cherries among prepared ramekins; sprinkle
1 teaspoon kirsch over each.
In medium-sized bowl, combine flour and fructose. Stir in evaporated skim
milk, egg and vanilla; whisk until well blended. Divide the mixture evenly
on top of cherries in ramekins.
Place ramekins in baking dish; add enough hot tap water to reach halfway
up sides. Bake 30 minutes or until edges are set but centers are still
soft. Serve warm, lightly dusted with confectioner’s sugar.

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Noodles In Fairy Butter (Recipe For April Fools Day)

Recipe By : Janet Morrissey
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Egg Yolks — hard-cooked
1/2 Cup Sugar
1/2 Cup Sweet Butter — softened
1 Tsp. Dried Thyme — *
1 Tsp. Dried Sweet Basil — *
2 Tbsps. Orange Flower Water
1 Pound Noodles — cooked
1 Orange — sliced

beat the egg yolks, sugar, butter, thyme, basil, and orange water in a
small bowl until smooth. Mix enough of the butter with the hot noodles
to coat them with a golden-yellow color. Garnish with orange slices.

* whenever possible, I use fresh rather than dried herbs

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NOTES : Since April Fool’s Day is coming up I looked through a book I have
that lists various dishes for different festivals throughout the year. It’s
called A Kitchen Witch’s Cookbook.

This is a recipe from the England, in the 1700s. The notes indicate "This
is a sweet side dish which, with its bright color and scent, inspires
thoughts of spring frolic, abundant buttercups, and pranks by the Fey.
People of the Middle Ages loved sweetened or spiced butter, especially
honey or sage butter.

ROSY BERRY SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Fruits/nuts Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 oz Raspberries-frozen, thawed
2 c Burgundy
2 1/2 c Water
1 Cinnamon-3 inch stick
1/4 T Cornstarch
Whipping cream

Combine first 5 ingredients in a deep, ceramic,
heatproof casserole or stainless steel saucepan
(mixture will discolor aluminum). Bring mixture to a
boil; reduce heat, and simmer 15 minutes. Press
raspberry mixture through a sieve, and return to
casserole or saucepan; discard seeds. Combine
cornstarch and 1/4 cup raspberry liquid; stir well.
Bring remaining liquid to a boil. Reduce heat to
low, and stir in cornstarch mixture. Cook, stirring
constantly, until slightly thickened. Chill 6 to 8
hours. Drizzle whipping cream in soup, and swirl in
with a knife. Yield: 5 cups. Strawberries my be
substituted for raspberries. From Southern Living
Cookbook

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Title: Peanutty Butternut Squash
Categories: Vegetarian, Vegan, Vegetables
Yield: 2 servings

3 oz Butternut squash
1 1/2 oz Shallots; chopped fine
1 1/2 oz Peanuts
2 tb Sunflower oil
1 ts Fresh dill; chopped
1/4 ts Thyme
1/2 ts Basil
1/2 ts Salt
3 oz Avocado; sliced

Preheat oven to 400 degrees. Lightly oil 4 x 8 baking pan with
sunflower oil. Cut squash in half; remove the seeds and discard them.
Place squash halves in a baking pan cut side down, with 1/3-inch
water. Bake for 40 mintues. Take squash out of oven, and lower heat
to 350 degrees. When cool enough to handle, remove skin from squash
and cut the squash into 1-inch cubes. Combine the shallots with the
squash and transfer to baking pan. IN a blender, place penuts, oil,
dill, thyme, basil and salt. Puree until smooth.
Pour over squash and shallots, and bake for 20 minutes. Top with
avocado.

From DEEANNE’s recipe files

MMMMM

Title: Mini Morsel Shortbread Squares
Categories: Cookies
Yield: 3 servings

1 c Butter; softened
3/4 c Sugar
1 Egg
1 ts Vanilla
2 1/4 c Flour
2 c Mini chocolate chips

Preheat oven to 350. In large mixer bowl, beat butter and sugar
until creamy. Beat in egg and vanilla. Gradually beat in flour. Stir
in 1 cup mini chocolate chips. Spread batter into ungreased 13×9″ pan.
Bake 30 to 33 minutes just until top begins to brown. Immediately
sprinkle remaining 1 cup mini chocolate chips over top.
Let stand 5 minutes or until chips become shiny and soft; spread
chocolate over top. Cool 10 minutes. While still warm cut into 1 1/4
inch squares. Cool completely. Makes about 3 dozen.

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