SOUPE A L’OIGNON AU FROMAGE – FRENCH ONION SO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg Onions, Thinly Sliced
1/4 c Unsalted Butter
1 tb Flour
1 1/2 qt Beef Broth
12 1/2"Slices French Bread
1/4 lb Gruyere Cheese, Grated

In a large kettle, cook the onions in the butter over
moderate heat, stirring until they are golden brown.
Sprinkle with flour and cook the mixture, stirring,
for 3 minutes. Add the broth slowly, stir the soup
constantly until it comes to a boil. Simmer, covered,
for 20 minutes. Season with salt and pepper. Put 2
slices of toast in each of 6 heated bowls, top each
toast with 1 Tbsp cheese and pour the soup over the
toasts. Top with any remaining cheese. Run bowls under
broiler about 4 inches from the flame for 3 minutes or
until cheese is melted and bubbly. a 1951 Gourmet Mag.
favorite.

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RICH SPINACH SOUP (KOREAN GINCHANG SIGUMCHI KUK)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Korean
Appetizers Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Fresh spinach
1 Scallion
1 Clove garlic
1 tb Sesame oil
1/2 lb Ground beef
1 t Soy sauce
1 tb Salt
Dash pepper
4 c Water

1. Wash the spinach thoroughly, then trim off the thick stems. Chop the
scallion and mince the garlic.

2. Heat the sesame oil in a heavy-bottomed pot. Brown the ground beef,
separating the particles while stir-frying. Add the scallion, garlic, soy
sauce, salt and pepper and stir-fry for 30 seconds. Add the water, then the
spinach. Bring the soup to a boil, then lower the flame. Place a
tight-fitting lid on the pot. Do not remove the cover until soup is ready
to be served. Simmer for 10 minutes.

From: The Korean Cookbook, By Judy Hyun.

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POTATO SOUP WITH LEMONS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers
Fruits Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
2 ea Yellow onion, sliced
1 tb Grated lemon zest
1/2 ts Ginger, grated
1 c Lemon juice
1/2 ts Sugar
1/2 ts Salt
1/2 ts Fresh ground pepper
4 c Water
4 lg Red potatoes, boil chop
2 tb Italian parsley, chopped

In a saucepan over medium heat, melt the butter. When
it begins to foam, add the onions, lemon zest, and
ginger and saute until the onions are translucent,
about 10 min. Add the lemon juice with sugar, salt and
pepper; continue to saute for 2-3 min longer. Add the
water, raise the heat to high, and bring to a boil.
Cover, reduce the heat to medium, and simmer until the
broth is golden and the onions have almost completely
disintegrated, about 30 min.

Remove from the heat and strain through a sieve into a
clean container; discard the contents of the sieve.
Working in batches if necessary, combine the strained
stock and the potatoes in a blender or food processor
and puree until smooth. Transfer the puree to a clean
saucepan and bring to a gentle boil.

Ladle into warmed soup bowls and garnish each serving
with a little of the parsley.

“Citrus” by Ethel and Georgeanne Brennan ISBN
0-8118-0602-2 pg 70

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VEGETABLE MILLET DELIGHT

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetarian Main dish
Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Millet — cooked
16 oz — water
1/2 ts Coriander
1/2 ts Salt
3 tb Sesame oil
3 oz Mushrooms — chopped
3 oz Red and green pepper — chopped
3 oz Onion — chopped

Place cooked millet in blender with 16 oz water,
coriander, salt, and oil. Puree until smooth. Pour
into saucepan over medium heat. Add chopped
vegetables, and cook for 15 minutes or until
vegetables are tender.

From DEEANNE’s recipe files

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Title: New Orleans Pizza
Categories: Pizza
Yield: 2 pizzas

4 oz Monterey Jack cheese, grated
1/2 c Sour cream
4 oz Cooked andouille sausage,
-cut diagonally into 12 thin
-slices

NOTE: Andouille is a spicy Louisiana sausage. You may substitute any
garlicky sausage.

Put a pizza stone on the lowest rack of the oven. Preheat to 400’F.
(If you use a metal pan instead, do not preheat the pan.) Combine the
cheese and sour cream in a bowl. Spread half the mixture to within
1/4″ of the edge of 2 12″ pizza shells. Arrange 6 slices of the
sausage atop each pizza. Slide the pizzas onto the pizza stone. Bake
for 15 minutes, or until the crust is golden brown. MAKES 2 MEDIUM
PIZZAS, 8 SLICES EACH.

Per slice: 183 calories, 19 grams carbohydrates, 5.5 grams protein,
0.7 grams fiber, 9 grams fat (3.5 grams saturated), 252 milligrams
sodium.

MMMMM

Title: Deviled Eggs And Noodles
Categories: Main dish
Servings: 4

1 ea Recipe #19 (Deviled Eggs) 2 T Chopped Onion
1 T Margarine Or Butter 2 1/2 c Noodles, Cooked
1 c ( 8 ozs) Dairy Sour Cream 1/3 c Grated Parmesan Cheese
1/3 c Milk 1/3 c Sliced Ripe Olives
2 t Poppy Seeds 1/2 t Salt

Prepare Deviled Eggs according to Recipe 19. Cover and microwave onion
and margarine in 1 1/2-Qt casserole on high (100%) until onion is tender,
1 1/2 to 2 minutes. Stir in remaining ingredients. Cover and microwave
until hot, 5 to 6 minutes.

Arrange eggs on noodles. Cover and microwave until eggs are hot, 1 to 2
minutes.

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Title: Buttermilk Mayonnaise
Categories: Diabetic, Dressings
Yield: 8 servings

1/2 ts Granulated gelatin 1 tb Water
1 tb Cold water 1 c Buttermilk; made from skim
1/2 ts Dry mustard; -milk
1/4 ts Salt 2 ts Green onion; finely chopped
Few grains freshley ground 2 ts Parsley; minced fresh
-pepper

Soak gelatin in 1 tb cold water. Dissolve over hot water. Mix
together mustard, salt, pepper, and 1 tb water until smooth. Combine
all ingredients except parsley and blend well. Chill until it begins
to ticken. Beat gently untill smooth; stir in parsley. Turn into a
jay and cover. Chill serveral hours.
Food Exchanges per serving: Up to 2 tablespoons may be considered
“free” CHO: 2g; PRO: 1g; FAT: 0; CAL: 14; Low sodium diets: Omit salt.

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

MMMMM

Peas with Cauliflower in Yogurt-Cumin Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dishes, vegetables*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound fresh English peas
2 cups water
4 cups small cauliflower flowerets
1/4 teaspoon salt
3/4 cup plain low-fat yogurt
3 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1/4 teaspoon ground cumin
1 dash white pepper

Shell and wash peas. Bring 2 cups water to a boil in a large saucepan; add
peas and cauliflower. Cover and cook 7 minutes or until crisp-tender;
drain well, and place in a bowl. Add salt; toss well.

Combine yogurt and next 4 ingredients; stir well. Pour over cauliflower
mixture; toss gently.

Makes 4 1-cup servings.
Per serving: Cal 83 (11% from fat) / Prot 6.4g / Fat 1g (Sat .5g,
Mono .2g, Poly .2g) / Carb 13.9g / Fiber 3.8g / Chol 3mg / Iron 1.4mg /
Sodium 195mg / Calcium 12mg

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CORN TAMALE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Low-Fat
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Yellow cornmeal
1/3 cup Sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
16 ounces Fat-free cottage cheese
16 ounces Frozen petite corn kernels –
2 cups Canned shoepeg corn — drained
3 Green onions — chopped
4 Egg whites — at room temperat
2 cans Mexican-style stewed tomatoe

Recipe by: So Fat, Low Fat, No Fat Preparation Time:
0:20 Preheat the oven to 350 degrees. Spray an 8″ square glass baking dish
with
vegetable oil cooking spray.
In a large bowl, combine the cornmeal, sugar, baking powder, and salt. Whisk to
blend. Mix in the cottage cheese, then the corn and green onions.
In a separate bowl, beat the egg whites until stiff but not dry. Fold the
whites
into the cornmeal mixture in 2 additions.
Transfer the batter to the prepared dish. Bake until the top is golden and
feels firm in the center, about 50 minutes. Let stand 10 minutes.
While the tamale pie is baking, make a tomato sauce: Boil the stewed tomatoes
uncovered in a heavy saucepan until reduced to sauce consistency, about 10
minutes.
Cut the tamale pie into squares and leave in the baking dish. Spoon tomato
sauce
over and serve.
Per 1/6 recipe: 295 calories, 1.4 grams fat.
Original recipe was for 4 servings.

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Title: JOLT CAKE
Categories: Cakes, Desserts
Yield: 6 servings

2 c Unsalted butter (4 sticks)
1 c Espresso, brewed
1 c + 2 tb sugar
1/4 t Orange zest, fresh
1/4 t Orange extract
2 tb Grand Marnier
12 oz Semisweet chocolate, chopped
4 oz Unsweetend chocolate, chopp
8 x Eggs, large, beaten lightly

number of servings depends on how big you like your slices.
In a small saucpan, melt the butter over moderately low heat, stir in the
espresso, the sugar, the zest, the orange extract, and the Grand Marnier,
and transfer the mixture to a bowl. In the top of a double-boiler set
over barely simmering water, melt the semisweet and the unsweetened
chocolate, stirring occasionally. Stir the chocolates into the butter
mixture, add the eggs, stirring until the mixture is just combined.
Line the bottom of a buttered 9″ cake pan, 2″ deep, with parchment paper
and butter the paper. Spoon the mixture into the pan, put the pan in a
baking dish, and add enough hot water to the dish to reach halfway up the
side of the pan. Bake the cake in the middle of preheated 350F degree
oven for 1 hour. Remove the cake from the water bath, let it cool on a
rack, and chill it, covered loosely, for 3 hours. Run a thin knife around
the inside of the pan and dip the bottom of the pan in hot water for 3
seconds. Invert a platter over the pan, invert thecake with a sharp rap
onto the platter, and cut it with a sharp knife dipped in hot water,
cleaning the knife before cutting each slice.

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