TRAILBLAZIN’ BEEF SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Olive Oil
2 lb Chuck Pot Roast — trimmed and
-cut into 1″ cubes
1 t Garlic Powder
2 ts Ground Cumin
2 lg Onions — each cut into 8
-pieces
5 c Beef Stock
3 c Water
4 lg Cloves Garlic — minced
9 Red Potatoes — halved
4 Ears Corn — each cut into
-4 pieces
3 Carrots — peeled and cut into
-1″ chunks
2 md Zucchini — cut into 1″ pieces
1/2 c Cilantro — coarsely chopped
1 t Salt
1/2 ts Pepper

Heat 3 tb of the oil in a large skillet. Add meat,
garlic powder and cumin; stir-fry until meat is well
browned. Remove with a slotted spoon to an 8 quart
stock pot.

Heat remaining 3 tb oil in th pan; add onion and saute
until soft. Transfer to the pot. Add remaining
ingredients, bring to a boil. Cover, reduce heat and
simmer 1 hour or longer. Serve with flour tortillas or
cornbread.

Per serving: 355 calories, 22 g protein, 37 g
carbohydrate, 14 g fat, 3 g saturated fat, 41 mg
cholesterol, 335 mg sodium, 4 g fiber.

Source: San Francisco Chronicle, 3 May 1995 Typed by
Katherine Smith Kook-Net: The Shadow Zone IV – Stinson
Beach, CA

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LEMON-POPPY SEED MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Cakes
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——LEMON-POPPY SEED
MUFFINS—————–
1/4 c Vegetable oil
1 c Milk
2 Eggs
1 pk Lemon instant pudding and
– pie filling (4 serv. size
2 c Biscuit baking mix
1/4 c Poppy seed
1/4 ts Grated lemon peel
—–GLAZE—–
2/3 c Confectioners’ sugar
3 1/2 ts Lemon juice

MUFFINS: Heat oven to 375 degrees. Grease bottom and
sides of 12 medium muffin cups, 2 1/2 x 1 1/4 inches,
or line with paper baking cups. Mix oil, milk, eggs
and pudding and pie filling with fork until well
blended. Stir in baking mix, poppy seed and lemon
peel; blend thoroughly. Divide batter equally among
cups. Bake 25 to 30 minutes or until light golden
brown. Cool 10 minutes; drizzle with Glaze. GLAZE: Mix
confectioners’ sugar and lemon juice (actually, 3 to 4
teaspoons) until mixture is smooth. Use as directed
above.

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Title: Artichokes Green Beans
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 sweet ones

1/2 lb Sm Jerusalem artichokes; 1/2 Red pepper; diced
-(sunchokes). sliced 2 tb 1Fresh lemon juice;
3/4 lb Fresh green beans; 1 tb Walnuts; chopped
2 cl Garlic; minced Pepper to taste
2 ts Walnut oil;

Wash and trim artichokes and beans. Bring a large kettle of water to
a boil and cook artichokes until tender, about 15 minutes minutes.
Add green beans and cook 3 to 4 minutes. Drain and keep warm. Saute
garlic 1 minutes in walnut oil, tne add bell pepper to warm. Mix all
ingredients together and serve.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE;
CAL: 124; CHO: 0mg; CAR: 20g; PRO: 4g; SOD: 6mg; FAT: 4g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Title: Split Pea Soup
Categories: Soups
Yield: 2 servings

1 3/4 c Dried split peas
2/3 c Onion, chopped
2/3 c Carrot, shredded
1/2 ts Salt
1/8 ts Pepper
1/8 ts Oregano leaves
1 Bay leaf
4 1/2 c Boiling water

2 servings of about 1-1/3 cups each calories per serving

1. Add all ingredients to boiling water.

2. Return to a boil. Reduce heat, cover, and boil gently
until peas are tender–about 40 minutes.

3. If necessary, uncover and cook, stirring occasionally,
until desired thickness is obtained–about 5 minutes.

4. Remove bay leaf.

5. Serve half of the soup. Refrigerate remaining 2-2/3
cups for use at another meal.* The soup will keep 3 to
4 days in the refrigerator.

*NOTE: To reheat soup, stir in 1/4 cup water. Heat until
soup starts to boil, stirring as needed to prevent
sticking.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

—–

Title: Ms Fields Pumpkin Spice Cookies
Categories: Polkadot, Lisa, Cookies
Yield: 36 Servings

2 1/2 c FLOUR
1/2 ts BAKING SODA
1/4 ts SALT
2 ts PUMPKIN PIE SPICE
1 c DARK BROWN SUGAR, PACKED
1/2 c SUGAR
3/4 c BUTTER, SOFTENED
1 lg EGG
1 c PUMPKIN, CANNED
1 ts VANILLA EXTRACT
1 c RAISINS (6 OZ)
1/2 c WALNUTS, CHOPPED

PREHEAT OVEN TO 300*F. MIX FLOUR, SODA, SALT AND PUMPKIN PIE SPICE IN
A MEDIUM BOWL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WITH AN
ELECTRIC MIXER SET A MED SPEED. ADD THE BUTTER AND BEAT TO FORM A
GRAINY PASTE. SCRAPE SIDES OF BOWL, THEN ADD EGG, PUMPKIN AND
VANILLA. BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR
MIXTURE, RAISINS AND WALNUTS. BLEND AT LOW SPEED JUST UNTIL COMBINED.
DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 1 1/2
INCHES APART. BAKE 22-24 MIN UNTIL COOKIES ARE SLIGHTLY BROWN ALONG
THE EDGES. IMMEDIATELY TRANSFER TO A COOL SURFACE.

Speaking of cookies, I found this today. If there is anyone here
trying to use up that can of pumpkin in the fridge, this might do the
trick:

* From the Polka Dot Cottage, 1-201-822-3627, NJ’s BBS for Homemakers!
Posted by LISA on 11-25-95

MMMMM

MUSSEL AND BACON SOUP (MARGUERITE PATTEN)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh mussels
4 Rashers smoked bacon,
-derinded
1 Onion, peeled
3 Sticks celery
1/2 oz Margarine
8 oz Can chopped tomatoes
30 fl Fish or vegetable stock
1 t Chopped fresh basil or
1/2 ts Dried basil
Black pepper

Wash the mussels well and remove the beards. Discard
any that are open, or do not close when sharply
tapped. Chop the bacon, onion and celery. Melt the
margarine in a pan, add the bacon and onion. Cook for
5 minutes. Stir in the celery, tomatoes, stock and
basil. Cook for another 5 minutes. Add the mussels,
cover and cook for a further 5 minutes or until all
the mussels are open. Shake the pan occasionally.
Discard any that do not open. Season with pepper.
Either remove the mussels from both shells or serve in
the shells. In this case you need small finger bowls
ofwater on the table.

Source: Marguerite Patten ‘s Marvellous Meals, Your
Magazine, UK

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Title: ROCKY ROAD CANDY
Categories: Candies
Yield: 6 servings

1 pk Semi-sweet chocolate chips
1 cn Eagle brand milk
2 T Margarine
2 c Dry roasted peanuts
1 pk Minature marshmallows

In heavy saucepan over low heat melt chocolate chips, milk margarine.
Remove from heat and in large bowl combine nuts marshmallows, pour over
them the chocolate mixture and mix well. Spread in waxed paper lined 13×9
in pan chill 2 hrs. Remove from pan and peel off wax paper, cut in
squares. This mixture can also be dropped by spoonfuls on waxed paper
lined cookie sheets.

—–

Title: SQUASH SOUP WITH CHEESE APPLES
Categories: Soups, Fruits
Yield: 12 servings

1 Squash, butternut (2 1/2 lb)
1 Squash, acorn (1 1/2 lb)
1 Onion
3 Celery rib
1 1/2 T Oil
6 T Butter
1/3 c Flour
9 c Chicken stock
1/2 c Gruyere; grated
3 Apple
Salt; to taste
Pepper; to taste

Calories per serving: 255
Fat grams per serving: 8 Approx. Cook Time: 1:00

Peel and seed squashes. Cut enough into julienne to make 3/4 cup of
each. Cover. Cut remaining squash into rough cubes. Chop onion and
celery. In a large, heavy saucepan heat the oil with 1-1/2 table-
spoons of water. Add cubed squash, onion, and celery. Cover and cook
over low heat, stirring occasionally, about 10 minutes. Make a medium
roux of butter and flour and cook, stirring constantly (about five
minutes). Heat stock and add to roux, stirring briskly until smooth.
Combine cooked vegetables with thickened stock and bring to a simmer.
Lower heat and cook, partly covered, until very tender (30 to 40
minutes). Puree soup. Grate cheese. Peel and seed apples and cut
into thin slices. Stir julienne of squash into soup and heat through
(3 minutes). Remove from the heat and stir in cheese and sliced
apples. Season to taste.

MMMMM

Title: GENERAL TSO’S CHICKEN 2
Categories: Main dish, Chicken, Chinese
Yield: 2 servings

——————–MYRA SABLE HNKV12A——————–
1 lb Chicken breasts
-boneless, skinless,
– cut into 1″ pieces
3 tb Soy sauce
1 tb Cornstarch
1 Egg white; beaten frothy
1 c Vegetable oil
3 Dried hot chili peppers
-broken in half
2 Garlic cloves; chopped fine
1 1″ piece gingerroot; peeled
-and finely chopped
1 tb White wine vinegar
1 tb White wine
1 ts Cornstarch
1 tb Brown sugar
1 ts Sesame oil
1/4 ts Salt

In a glass bowl, place chicken pieces. Combine 1 tbls.
soy sauce and 1 tbls. cornstarch. Blend in beaten egg
white. Pour over chicken and toss to coat well.
Marinate in refrigerator for 1 hour.

In a small bowl, combine remaining soy sauce,
vinegar, white wine, and 1 tsp. cornstarch; mix until
smooth. Stir in sugar, sesame oil and salt.

In a wok heat oil. Deep-fry chicken, a few pieces at
a time, about 1 minute, or until golden brown. Remove
and drain on paper towel. Pour all but 2 tbls. oil out
of wok. To the wok, add chili peppers, garlic and
ginger; stir-fry 1 minute.

Pour sauce mixture into wok and cook, stirring, about
1 minute, until thickened. Return chicken pieces to
wok. Mix well and serve immediately.

I like to serve this with rice and Sauteed Snow Peas
and Red Peppers. The chicken is spicy hot with the
dried chili peppers, so adjust to your taste. Enjoy!

Posted by Margie Auslander (HNKV12A) From The Elegant

—–

BLUEBERRY OR CHERRY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sifted flour
4 ts Baking powder
3/4 c Sugar
1 t Salt
1 c Frozen or canned blueberries
-(drained)
OR:
1 c Frozen or canned tart
-cherries (drained)
2 Eggs
1/2 c Melted butter
1 c Milk
CINNAMON AND SUGAR TOPPING:
1/8 ts Cinnamon
1/2 c Sugar
Paper muffin cups

Servings: 12 – 14

DIRECTIONS: Place paper cups in ungreased muffin tins.

Sift dry ingredients together in large bowl. Add
blueberries or cherries to dry mix and mix until well
coated. In a small bowl, beat eggs well. Add melted
butter and milk. Quickly stir liquid mixture into dry
mix. Do not overmix as overblending will cause a tough
texture. Fill muffin cups 3/4 full, and sprinkle
lightly with cinnamon topping. Bake at 400-F for 20
minutes until brown.

Source: Favorite Recipes from Boder’s On-the-River,
Mequon, WI and The Woolen Mill Inn, Cedarburg, WI.

From: Sallie Krebs > Submitted By STEPHEN MARK
TOMPKINS On SAT, 24 JUN 1995
033542 GMT

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