Title: Steak and Bean Soup
Categories: Soups, Beef, Restaurants
Yield: 1 gal

——————-MICKEY’S GOURMET CKBK——————-
1 lb Bottom round steak, cut 1/2″
-cubes
2 T Veg oil
1 c Onion, coarsely chpd
1/4 c Celery, coarsely chpd
1/4 c Carrot, coarsely chpd
1/4 t Garlic, minced
3 qt Beef stock OR broth
1 c Kidney beans
1 c Pinto beans
1 ds Tabasco
Salt and pepper
1/4 c Tomato paste

Yachtman’s Steakhouse, Disney’s Yacht Club Resort
Soak beans in cold water overnight. Rinse; drain twice
until quite dry. Heat oil in soup pot; brown meat. Add
onion, celery, carrots, and garlic; suate untilt
ende.r Add stock and beans; simmer 45 mins or until
beans are tender. Add Tabasco, salt and pepper. Stir
in tomato paste; simmer 5 mins.

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Title: EGGS CURRY
Categories: Diabetic, Eggs, Nuts, Main dish, Curry
Yield: 4 servings

6 Eggs; hard boiled
1/4 c Almonds; slivered
2 tb Diet margarine;
1 Onion;
1/2 c Celery; chopped fine
1 1/2 tb Arrowroot;
1 ts Salt
1 1/2 ts Curry powder;
2 c Nonfat milk;
4 sl Toast;

Thinly slice shelled eggs. Brown almonds in margarine
until golden brown. Remove; drain on absorbent paper.
In same pan saute onion and celery until golden; stir
in arrowroot, salt, and curry powder; stir in milk
slowly. Cook, stirring constantly, strring constantly,
until thick and smooth. Stir in slice egg, heat to
boil. Place a slice of toast in the bottom of each of
four individual, headed casseroles. Divide eggs evenly
over the toast; sprinkle with almonds.

Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 1
1/2 MEDIUM-FAT EXCHANGES + 1/2 FAT EXCHANGE + 1/2
NONFAT MILK + 1/2 VEGETABLE EXCHANGES CAL: 275

Source: Recipes for Diabetics by Billi Little (1985
version) Brought to you and yours via Nancy O’Brion

NOTE: Egg subatitue could be used with.

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4 cups chicken or vegetable stock
1 can (19 oz) lentils, drained, or 2 cups cooked
2 stalks celery, chopped
2 small onions, minced
2 small cloves garlic, minced
4 cups chopped fresh spinach, packed (10 oz bag)
1 Tbsp lemon juice
salt and pepper
Curried Yogurt

Notes:
If using dried lentils, follow lentil soup recipe except
substitute 2/3 cup dried brown lentils for canned lentils and add 4
cups water with lentils. Cover and cook for 25 minutes or until
lentils are tender, complete as in recipe.

In saucepan, bring stock, lentils, celery, onions and garlic to boil;
reduce heat, cover and simmer for 5 minutes. Add spinach and simmer
for 5 minutes. Add spinach and simmer for 3 minutes. Add lemon
juice; season with salt and pepper to taste. (If thicker soup is
desired, remove half and puree in food processor or blender; return
to saucepan and heat through).

Ladle soup into bowls; swirl dollop of curried yogurt into each.

Nutritional Analysis:
Calories 136
Total fat 2g (13% calories)
Sat fat trace
Fibre 4g
Protein 12g
CHO 19g
Cholesterol 1 mg
Sodium 825 mg

Makes: 5 servings, about 1 cup each

Sweet Potato Bisque with Shiitake Mushrooms

Recipe By : Vegetarian Times, October 2002
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons unsalted butter
3 medium carrots — peeled and diced
1 large yellow onion — peeled and chopped
2 large cloves garlic — minced
4 cups vegetable stock
3/4 cup dry white wine
1 pound sweet potatoes
–peeled and cut into 1/2″ dice
1 herb bundle
–about 30 stems fresh parsley
–and 6-10 stems fresh thyme
5 ounces shiitake mushrooms
–wiped clean
–stems and caps separated
1 cup tomato purée
6 scallions
–trimmed and finely minced
1/2 cup heavy cream — more to taste
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne — or to taste
Salt and freshly ground black pepper — to taste

1. Heat 4 tablespoons butter in large saucepan over medium heat. Add
carrots and onions and cook, stirring occasionally, for 15 minutes or
until onions are translucent. Remove from heat, add garlic and cook,
stirring constantly, just until garlic releases its fragrance.

2. Add vegetable stock, wine, sweet potatoes, herb bundle, shiitake
stems and tomato purée and bring to a boil. Cover, reduce heat to low
and cook 30 minutes, or until potatoes and carrots are soft. Discard
herb bundle and shiitake stems.

3. Meanwhile, prepare topping: Heat remaining butter in skillet over
medium heat. Add scallions and cook for 2 to 5 minutes, or until
softened. Dice shiitake caps, add to skillet, and cook and stir until
tender, about 3 minutes. Set aside.

4. Use slotted spoon to transfer solids from saucepan to bowl of food
processor, reserving cooking liquid. Purée vegetables until very
smooth, adding 1/2 cup stock, if necessary. Return purée to saucepan
and stir to mix. Add 1/2 cup cream and heat through. Add white pepper
and cayenne. Adjust seasonings and serve with shiitake-scallion garnish.

Wine Suggestions
If you’re in the mood for a red wine, go for Pinot Noir. Otherwise,
choose a white wine with low enough acidity to meet the creaminess of
the soup, but with enough fruit to highlight the earthiness of the
tubers and fungus. Try Trimbach Pinot Blanc.

PER serving: 290 CAL; 4 G PROT; 19 G TOTAL FAT ( 12 SAT. FAT) ; 24 G
CARB.; 60 MG CHOL; 200 MG SOD.; 4 G FIBER.

MC formatted by Jamie R

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 486 Calories; 23g Fat (42% calories from
fat); 9g Protein; 62g Carbohydrate; 62mg Cholesterol; 1142mg Sodium

NOTES : The earthy flavors of wild mushrooms add depth and richness
to this creamy soup.

HAM AND SCALLOPED POTATOES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 sl Of ham
10 md Potatoes, thinly sliced
1 c Grated Cheddar
2 Onions, thinly sliced
1 cn Cream of mushroom soup
Paprika
Salt and pepper to taste

Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water.
Drain. Put half of ham, potatoes, and onions in CROCK-POT.
Sprinkle with salt and pepper, then grate cheese Repeat with
remaining half. Spoon undiluted soup over top Sprinkle with paprika.
Cover and cook on low 8 to 10 hours. (High: 4 hours). From Rival
Crock-pot cook book, date unknown

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FALAFEL 2

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chickpeas, cooked
1/2 c Parsley
1/4 c Tahini
2 Garlic cloves, minced
1/4 c Dried milk
1 Beaten egg
1/2 ts Dry mustard
1 t Cumin
1/2 ts Chili powder
Celery salt to taste
Salt pepper to taste
1 t Soy sauce
Oil as needed

Preheat oven to 350F. Puree beans parsley in a
blender. Put in a bowl add the other ingredients
except the oil. Mix well spoon onto a baking sheet.
Flatten each patty brush with oil. Bake until
crusty golden, about 15 minutes.

This can be re-heated once cooked by frying in hot oil
with some seasonings in the oil.

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Title: MANDARIN PANCAKES (DOILIES)
Categories: Chinese, Pancakes
Yield: 1 servings

2 c All purpose flour
1 c Boiling water
Sesame oil

Place flour in a mixing bowl. Gradually stir in
boiling water, mixing with a wooden spoon. When it is
cool enough to handle, knead with your hands until it
is smooth and elastic, adding a little more flour if
necessary. Cover dough with a damp dish towel and let
it rest for 30 minutes. Roll dough out on a lightly
floured surface to a 1/4 " thickness. Use a 3 inch
round cookie cutter to cut the dough, rerolling it
until all of the dough has been used. Smear sesame
oil over one side of each 3 inch circle of dough. Put
two circles together with the sesame-oiled sides
touching. Now roll out the dough circles until they
are about 6 inches in diameter, turning as you roll so
they keep a round shape. Cover the pancakes with a
damp towel until you are ready to cook them. Use an
ungreased heavy skillet over low heat and roast one
side of the pancake until it bubbles slightly (about 1
minute). Do not brown. Turn over and roast the other
side. Remove from the skillet and when cool enough to
handle pull the two pancakes apart. Wrap the pancakes
in foil and refrigerate. To Reheat: Fold each pancake
into quarters and place in a steamer. Steam for 5
minutes. Note: Another method is to place folded
pancakes on top of rice that has just been cooked.
The heat and steam from the rice will reheat them.
From: The Chinese Menu Cookbook Shared By: Pat Stockett

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Lemon Sour Cream Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*INGREDIENTS*
1 c Plus (6 tbsp. reserved for
Meringue) granulated sugar
3 tb Cornstarch
1 d Of salt
1 c Milk
3 Eggs, separated
4 tb Butter
1 t Shredded lemon peel
1/4 c Lemon juice
1 c Dairy sour cream
1 (9") pie crust, baked
1/4 ts Cream of tartar
1/2 ts Vanilla

Combine 1 cup sugar with cornstarch and salt, stirring
thoroughly. Slowly stir in milk, then cook and stir
over medium heat until mixture is boiling and
thickened. Remove pan from heat. Blend a small
amount of hot mixture into the slightly beaten egg
yolks. Return egg yolk mixture to hot mixture in pan,
cook and stir 2 minutes over medium heat. Add butter,
lemon peel and lemon juice. Cover and cool. Fold in
sour cream. Spoon mixture into baked pie shell. Beat
egg whites with cream of tartar and vanilla until soft
peaks form. Gradually add remaining 6 tablespoons
sugar, beating until stiff peaks form. Top pie with
meringue. being sure to seal edges. Bake in preheated
350 degree oven for 12-15 minutes or until meringue is
slightly browned.

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PERSIAN NOODLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Onions, peeled and thinly
-sliced
3 T Oil
2 t Salt
1/2 t Freshly ground black pepper
1 t Turmeric
10 c Water
1/4 c Dried red kidney beans,
-washed and soaked in cold
-water for 2 hours and
-drained
1/4 c Dried navy beans
1/4 c Dried chickpeas
1/2 c Lentils
1/2 c Beef broth, preferably
-homemade
1/2 c Coarsely chopped fresh
-chives or scallions
1/2 c Chopped fresh dill
1/2 c Coarsely chopped fresh
-parsley
6 c Spinach, washed and chopped
-OR
3 c Frozen spinach, chopped
1 Fresh beet, peeled and diced
-in 1/2″ pieces
1/2 lb Persian noodles (reshteh)
-OR
1/2 lb Linguine noodles
1 T All-purpose flour
1 c Liquid whey (kashk)
-OR
1/4 c Wine vinegar

Brown the onions in 3 tablespoons oil in a large pot. Add 2 teaspoons
salt, 1/4 teaspoon pepper, and 1/2 teaspoon turmeric. Pour in 10 cups
water and add kidney beans, navy beans and chickpeas; bring to boil,
skim the froth as it forms, reduce heat, cover and simmer for 45
minutes over medium heat.

Add lentils and beef broth. Cook 55 minutes longer.

Add chopped chives or scallions, dill, parsley, spinach and beet.
Continue cooking, stirring from time to time, for 1-1/2 hours or
until the beans are tender. Correct seasoning and add water if the
soup is too thick.

Add noodles and flour and cook about 10 minutes, stirring
occasionally. Stir in the liquid whey (or vinegar) and mix well.

Pour the soup into a tureen and serve.

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Title: BUSH’S BATCH
Categories: Cookies
Yield: 3 servings

1 c Plus 2 T sifted flour
1/2 t Baking soda
1/2 t Salt
1/2 c Butter, softened
1/2 c Firmly packed brown sugar
1/2 c Granulated sugar
1 Egg
1 1/2 t Very hot water
1/2 t Vanilla extract
1 c Semisweet chocolate chips

Preheat oven to 375 deg. Sift together flour, baking soda and salt onto
waxed paper. Beat butter, brown sugar, sugar, and egg in large bowl with
electric mixere until fluffy, about 3 minutes. Beat in hot water and
vanilla. Gradually beat in flour mixture until blended and smooth. Stir
in chocolate chips. Drop dough by well-rounded measuring teaspoonfuls
onto large greased baking sheet. Bake in preheated 375 deg oven for 10
minutes or until golden. Cool on sheet on wire rack 1 minute. Remove to
wire rack to cool completely.

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