Strawberry Ginger Soup

Recipe By : COOKING RIGHT SHOW #CR9720
Serving Size : 4 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Cups strawberry juice — *see notes
1 Tablespoon ginger juice (or to taste)
1 ripe banana
1 Cup sparkling apple cider <>
1 Cup champagne
4 Tablespoons yogurt
1 Cup mixed blueberries and red raspberries
Mint sprigs for garnish

Combine juices and banana in a blender (or use an immersion blender) and
blend until smooth. Add sparkling cider and ladle into chilled soup bowls.
Serve with a dollop of yogurt, a scattering of fresh berries and a mint
sprig or two.

Yield: 4 serving

– – – – – – – – – – – – – – – – – –

NOTES : * 3 pints strawberries

Title: SOURDOUGH MEXICAN MUFFINS
Categories: Muffins, Tex-mex, Sourdough, Breads
Yield: 12 servings

-CHRIS CASTILLO (HJDD64B)

———————–MIX TOGETHER———————–
1 3/4 c All purpose flour,
2 tb Sugar,
1/4 ts Salt,
1/8 ts Chili powder,
1/8 ts Baking soda, and
2 ts Baking powder.

—————IN SEPARATE BOWL MIX TOGETHE—————
1/2 c Sourdough starter,
1/3 c Milk,
1 Egg, beaten,
1 cn Cream-style corn, (8 oz.)
1/4 c Cooking oil; or
-melted shortening,
1/2 c Grated Cheddar cheese,
1 tb Green chiles, chopped
2 tb Pimiento, chopped and
2 Slices of bacon, fried and
-crumbled.

Add all at once to dry ingredients, stirring just till
moistened. Fill greased muffin pans 2/3 full. Bake at
400F for 20 to 25 minutes. Makes 12 muffins. MORE
LATER!

Formatted by Elaine Radis BGMB90B; October, 1993

—–

Title: CALIFORNIA POT ROAST
Categories: Diabetic, Meats, Crockpot
Yield: 20 servings

4 lb Beef rump;
2 tb Flour;
1 ts Salt;
1/16 ts Pepper;
1 tb Oil;
1 Onion; chopped fine;
2 Carrots; sliced
1 tb Worchetershire sauce;
1 c Water;
Sugar substitite equivalant
– 1/2 c

Dredge meat well in flour, salt, and pepper. Brown in oil in
skillet; add remaining ingredients. Cover. Simmer about 4 hours over
low heat. Food Exchange per serving: 2 MEAT EXCHANGES

Source: Recipes for Diabetics by Billie Little and Penny L. Thourup

MMMMM

Date: Sun, 16 Oct 94 20:29:57 PST
From: “Rob Ryerson”

Chocolate Macaroons VLF – Archive Recipe Update

I got this from the archive, altered it slightly, and it was great.
Since I crunched it through Micro Cookbook for breakdowns, I’ll just
post the way the recipe came back out. Please drop me a line if you
see any inaccuracies since I didn’t hand verify the nutritional info.
Serves : 30

Prep. :20 Cook :0 Stand :20 Total :40

From: Crispin Cowan via Internet Fat-Free List Archive

3 Cups Brown Sugar
1/3 Cup Fat Free Soy Moo
1/3 Cup Oatmeal Milk (J. McDougall Recipe)
1 tsp. vanilla extract
1 tsp. coconut extract
4 Tbs. unsweetened cocoa powder
4 Cups rolled oats (quick oats acceptable)

Mix sugar milks in a pot, and bring to a boil. Remove from
heat, and stir in vanilla coconut extracts. Stir in cocoa, and mix
until blended. Stir in oats. Mix well, should make a very stiff
dough. Spoon onto a cookie sheet, and refrigerate for 20 minutes.

Nutrition (per serving) 71 calories

Saturated Fat 0 g
Total Fat 0 g (5% of cals)
Protein 1 g (6% of cals)
Carbohydrates 16 g (89% of cals)

Cholesterol 0 mg Sodium 10 mg
Fiber 0 g Iron 1 mg
Vitamin A 5 IU Vitamin C 0 mg
Alchol 0 g

Source Fat-Free List Archive on the Internet

EASY CHOCOLATE DIPPING SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Milk Chocolate
1/2 c Whipping Cream
1 x Hazelnut-Flavored Liqueur — *

* Add the liqueur to taste.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Melt the chocolate in a double
boiler and allow to cool until tepid. Blend in the
whipping cream and liqueur, mixing well and serve
immediately. Makes about 1 1/2 cups of dipping sauce.
SUGGESTED DIPPERS: Fresh Or Dried Fruit, Vanilla
Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies,
Pretzels

– – – – – – – – – – – – – – – – – –

CORNMEAL DUMPLINGS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cornmeal
1/2 ts Sea salt
1/4 ts Baking powder
1 pk Extra-firm silken tofu (10.5
-oz)

In a medium-size mixing bowl, combine cornmeal, salt
and baking powder.

Blend tofu in a blender or food processor untilsmooth
and creamy.

Add tofu to cornmeal mixture and mix wel.

Drop batter by tablespoonfuls into a kettle of gently
boiling stew or soup. Cover and cook over medium heat
for about 10 minutes. To test for doneness, remove one
dumpling from stew and slice it. The inside should be
bread-like.

Per dumpling: 55 cal; 4 g prot; 125 mg sod; 6 g carb;
2 g fat; 0 mg chol; 51 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

– – – – – – – – – – – – – – – – – –

Title: Beef Burgundy Stew
Categories: Stew Meats Main dish
Servings: 2

2 ea Slices Bacon 4 t Unbleached Flour
1/2 t Instant Beef Bouillon 1/4 t Dried Basil, Crushed
1/2 lb Stew Meat, 1/2-inch Cubes 7 1/2 oz Canned Tomatoes, Cut Up
1/4 c Dry Red Wine 1/2 c Frozen Pearl Onions
8 ea Small Whole Fresh Mushrooms

In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power
for 2 to 2 1/2 minutes or until done. Drain bacon, reserving drippings in
casserole. Crumble bacon and set aside. Stir flour, bouillon granules,
and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix
well. Micro-cook, covered, on 100% power for 2 minutes. Micro-cook,
covered, on 50% power for 15 minutes, stirring twice. Stir in onions and
mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes or til
meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon
atop and serve.

—————————————————————————–

Butternut Squash Soup

Recipe By : COOKING LIVE SHOW #CL8731
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium butternut squash — (about 2 1/4 pounds)
Nonstick vegetable oil spray
1 medium onion chopped (about 1 cup)
1 tablespoon freshly grated ginger — optional
3 tablespoons unsalted butter
3 cups chicken broth
1 -2 cups water — as needed
Salt and pepper to taste
Sour cream for garnish

Cut squash in half lengthwise, and scoop out the seeds.
Arrange the halves cut side down in roasting pan that has
been sprayed with nonstick vegetable oil spray. Bake squash
in the oven for 40-45 minutes or until very tender. Set aside
to cool.

When the squash is completely cool, scoop the flesh from
the skin. While the squash is baking, cook the onion and
the ginger in the butter in a saucepan, over moderately low
heat, for 5 minutes or until the onion is softened, Add the
broth and simmer the mixture for 10 minutes, covered. Add
the squash pulp to the sauce pan.

Transfer the mixture to a blender or food processor, in
batches, and puree until smooth. Add enough water to
achieve the desired consistency, and salt and pepper to
taste. Return the soup to the sauce pan and cook over
moderate heat until it is hot.

Garnish each portion with the heaping teaspoon of low-fat
sour cream.

– – – – – – – – – – – – – – – – – –

Title: Glossary of Terms (M-Z)
Categories: Canning, Information
Yield: 1 half

Microorganisms – Independent organisms of microscopic size, including
bacteria, yeast, and mold. When alive in a suitable environment, they
grow rapidly and may divide or reproduce every 10 to 30 minutes.
Therefore, they reach high populations very quickly. Undesirable
microorganisms cause disease and food spoilage. Microorganisms are
sometimes intentionally added to ferment foods, make antibiotics, and
for other reasons.

Mold – A fungus-type microorganism whose growth on food is usually
visible and colorful. Molds may grow on many foods, including acid foods
like jams and jellies and canned fruits. Recommended heat processing and
sealing practices prevent their growth on these foods.

Mycotoxins – Toxins produced by the growth of some molds on foods.

Open – Kettle canning A non-recommended canning method. Food is
supposedly adequately heat processed in a covered kettle, and then
filled hot and sealed in sterile jars. Foods canned this way have low
vacuums or too much air, which permits rapid loss of quality in foods.
Moreover these foods often spoil because they become recontaminated
while the jars are being filled.

Pasteurization – Heating of a specific food enough to destroy the most
heat-resistant pathogenic or disease-causing microorganism known to be
associated with that food.

pH – A measure of acidity or alkalinity. Values range from 0 to 14. A
food is neutral when its pH is 7.0: lower values are increasingly more
acidic; higher values are increasingly more alkaline.

Pickling – The practice of adding enough vinegar or lemon juice to a
low-acid food to lower its pH to 4.6 or lower. Properly pickled foods
may be safely heat processed in boiling water.

Pressure canner – A specifically designed metal kettle with a lockable
lid used for heat processing low-acid food. These canners have jar
racks, one or more safety devices, systems for exhausting air, and a way
to measure or control pressure. Canners with 20- to 21-quart capacity
are common. The minimum volume of canner that can be used is 16-quart
capacity, which will contain 7 quart jars. Use of pressure saucepans
with less than 16-quart capacities is not recommended.

Raw pack – The practice of filling jars with raw, unheated food.
Acceptable for canning low-acid foods, but allows more rapid quality
losses in acid foods heat processed in boiling water.

Spice bag – A closeable fabric bag used to extract spice flavors in a
pickling solution.

Style of pack – Form of canned food, such as whole, sliced, piece,
juice, or sauce. The term may also be used to reveal whether food is
filled raw or hot into jars.

Vacuum – The state of negative pressure. Reflects how thoroughly air is
removed from within a jar of processed food–the higher the vacuum, the
less air left in the jar.

Yeasts – A group of microorganisms which reproduce by budding. They are
used in fermenting some foods and in leavening breads.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

“Gone in a Second” Pickles

Recipe By : Gael Godfrey
Serving Size : 15 Preparation Time :0:00
Categories : Pickles Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds cucumbers
6 tablespoons salt
1 1/2 cups boiling water
2 tablespoons sugar
1/2 teaspoon Accent
6 cloves garlic — sliced
1/4 cup vinegar
1 1/2 cups ice water
2 teaspoons dried red pepper flakes

Cut the cucmbers in half lengthwise, then slice diagonally into 1/2"-thick
slices
and place in a large bowl. Mix salt with boiling water and pour over the
cucumbers and let stand 1 hour, then drain. Mix the remaining ingredients and
pour over the cucumbers and refrigerate.

– – – – – – – – – – – – – – – – – –

Per serving: 20 Calories; less than one gram Fat (5% calories from fat); 1g
Protein; 5g Carbohydrate; 0mg Cholesterol; 2561mg Sodium