Mexican Corn Soup (courtesy Gourmet Magazine)

Recipe By :COOKING LIVE SHOW #CL8676
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 teaspoons minced garlic
3 tablespoons olive oil
1 cup chopped onion
2 2-inch jalapeno peppers, — minced
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander seed
Salt and freshly ground black pepper
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
3 1/2 cups chicken stock or canned chicken broth
8 ears corn, shucked, the kernels cut off the cobs,
and the kernels and cobs reserved separately
1 red bell pepper, — roasted and chopped fine
3 tablespoons minced fresh coriander or parsley leaves,
— or to taste
Cayenne to taste if desired
Garnish: Fried tortilla strips

In a kettle cook the garlic in the oil over moderately low heat, stirring
for 1 minute, add the onion and the jalapeno peppers, and cook the mixture,
stirring, until the onion is softened. Add the cumin, the ground coriander
seed, and salt and black pepper to taste and cook the mixture, stirring,
for 2 minutes. Add the carrot and the celery and cook the mixture over
moderate heat, stirring, for 5 minutes. Add the stock, the corn cobs, and 2
1/2 cups water and simmer the mixture for 15 minutes. Add all but 1 cup of
the reserved corn kernels, simmer the mixture for 12 to 15 minutes, or
until the kernels are very tender, and discard the cobs. In a blender puree
the mixture in batches, blending each batch on high speed for at least 1
minute, or until it is very smooth. (If an even smoother soup is desired,
after using the blender force the mixture through a fine sieve set over a
bowl, pressing hard on the solids.) Let the soup cool to room temperature.
In a small saucepan of boiling water boil the remaining 1 cup reserved corn
kernels for 2 to 4 minutes, or until they are tender, drain them in a
colander, and refresh them under cold water. Stir the corn into the soup
with the roasted bell pepper, the minced coriander, the cayenne, and salt
and black pepper to taste and serve the soup at room temperature. Garnish
with fried tortilla strips.

Yield: About 6 cups, serving 6

– – – – – – – – – – – – – – – – – –

Title: Yorakar
Categories: Salads, Star trek
Yield: 6 servings

MMMMM——————VULCAN CRACKED WHEAT AND———————–

MMMMM———————-VEGETABLE SALAD—————————
-Jo Ferry cmsj69b
2 c Water
1 c Cracked quadrotriticale**
1 Cucumber; medium
6 Green onions
2 Tomatoes
1/2 c Parsley; finely chopped
12 Fresh mint leaves OR
1/2 Green pepper; chopped
1 ts Salt
1/4 ts Pepper
4 tb Lemon juice OR
3 tb Wine Vinegar
1/3 c Olive oil

**bulgur cracked wheat may be substituted.
Bring 2 cups water to a boil in the saucepan and slowly pour in the
quadrotriticale (or bulgur) so that the water keeps on boiling.
Reduce the heat and simmer with the lid on for about 10 minutes, or
until the water is all absorbed. Then take off the lid and cook for a
few minutes more, stirring constantly, to dry it out a bit. Spread it
on the sides and bottom of a large salad bowl so it can cool more
quickly and put it in the refrigerator to chill it.
Meanwhile peel and dice the cucumber, discarding the seeded center
part if it is not firm. Clean and slice the green onions into 1/8″
pieces, including abut 3″ of the green tops. Cut the core out of the
tomatoes and cut them into 1/2″ chunks. Wash and chop the parsley.
Chop the mint or the pepper, if you are using one of them.
When the wheat is cool, break it up with a fork until it is loose
and there are no chunks more than 1/2″ in size. Add the vegetables to
it and mix, then add the salt and pepper, lemon juice (or vinegar),
and the olive oil. Mix again thoroughly.
Note: It is traditional to add mint or green pepper to only a part
of the salad when the host is not sure of all his guests’ preferences.

MMMMM

KEVIN AND LINDA NEALON’S DELICIOUS AND SIMPLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive oil
1 lg Onion — diced
1/2 Green bell pepper — chopped
3 cn Crushed tomatoes (28-oz ea.)
2 cn Dark red kidney beans
— (40-oz each), drained
3 tb Chili powder (or to taste)
1 t Salt
1 tb Sugar (optional)

Heat the oilve oil in a very large frying pan or Dutch
oven over medium heat. Saute the onions and pepper
until tender, about 5 to 7 minutes.

Add the remaining ingredients and bring the mixture to
a boil. Lower the heat and simmer, covered, for 1
hour.

Preparation time: 10 minutes Cooking time: 1 hour

* Source: The Compassionate Cook – by Ingrid Newkirk
and PETA * Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Chocolate Chiefs
Categories: Diabetic, Cooky/bars
Yield: 77 servings

2 Eggs; 2 oz Baking chocolate; melted
1/2 c Granulated sugar replacement ds Salt;
1 ts Vanilla extract; 1 c Cake flour;
1/4 c Slim milk; 1/3 c Hazelnuts; coarsly chopped

Beat eggs until thick and lemon-colored. Gradually add sugar
replacement. Beat in vanilla extract and skin milk. Add the melted
chocolate, salt, and hazelnuts. Spread in well-greased, paperlined
11 x 17-in. pan. Bake at 350 degrees for 25 to 30 miuntes. Remove
from pan and cut into 1in squares.

Food Exchange per serving: 2 squares: 1/2 STARCH/BREAD EXHANGE + 1
FAT EXCHANGE CALORIES; 2 SQUARES: 29 (SAY WHAT)

Source: The Chocolate Diabetes Cookbook by Mary Jane Finsand

MMMMM

UPDATED MINCEMEAT

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound Unsalted butter or margarine
-OR beef suet
3/4 pound Raisins
3/4 pound Currants
3/4 pound Sultanas
3/4 pound Chopped apples
3 ounces Citron
3 ounces Candied lemon peel
3 ounce Candied orange peel
1/2 pound Almonds
1/8 teaspoon Cinnamon
1/8 teaspoon Mace
1/8 teaspoon Allspice
1/8 teaspoon White pepper
3/4 cup Brandy

PREHEAT OVEN TO 325F. Combine all ingredients and grind twice through the
finest blade of your meat grinder. Place in a lidded oven-proof pot and
place in the oven. Bake for 40 minutes. Remove from oven and stir in brandy.
Store the mincemeat in a cool place for at least 1 week before using, or up
to 6 months.

Makes 2 Pies MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

– – – – – – – – – – – – – – – – – –

SPICED VEGETABLE PASTIES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Vegetables
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PASTRY—–
50 g Wholemeal flour
50 g Plain white flour
1/4 ts Salt
50 g Margerine
—–FILLING—–
1/2 Peeled and chopped onion
1 tb Oil
1/2 Crushed garlic clove
1/2 tb Ground coriander
1/2 ts Ground cumin
50 g Peeled and diced potato
50 g Peeled and diced carrots
210 g Chick peas
Salt
Pepper

Filling.

1. Fry the onion in the oil for 5 minutes and add the
garlic, spices,
carrot and potato. Cook for ten minutes, or until
the vegetables
are tender.

2. Add the chick peas and season with the salt and
pepper. Leave to cool
down.

3. Preheat the oven to 200C/400F/GM6.

Pastry:

1. Sift the flours and salt into a large bowl. Add the
margerine and
rub into the flour with your hands until the
mixture is like bread-
crumbs.

2. Add the cold water and press the mixture together
to form a dough.
Turn out onto a floured board and divide into 2
equal pieces.

3. Take out one piece of the dough and knead lightly,
pressing it into a
round shape.

4. Roll it into a circle about 15cm across. Put 1/2 of
the vegetable
mixture on top and fold into a pasty type shape and
press the edges
together.

5. Pierce a couple of holes in the top and bake for 20
minutes or until
crisp.

This recipe is also nice with filo pastry, or the
samosa packets you can buy. If you use filo pastry
remember to brush the outside with some melted
margerine or butter to prevent sticking.

– – – – – – – – – – – – – – – – – –

MICROWAVED GARLIC

Here’s a slightly adapted recipe from Barbara Kafka’s Microwave
Gourmet cookbook. (an Excellent cook book for those who want to nuke
more and eat sooner.)

4 heads garlic
1/3 cup vegetable stock

Cut off tips of garlic heads, revealing cut cloves. (I do this because
I think it makes it easier to squeeze) place garlic and stock in glass
pan, cover tightly with microwave plastic wrap. Cook at 100% for 6-8
minutes, or longer if bulbs are large. Remove from oven and let
stand, covered, for 10 minutes. Remember, YMMV when it comes to
microwave cooking times.

Title: Celery Slaw
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 sweet ones

3 c Celery; thinly sliced 2 tb Sugar (used sugar
substitute)
1/2 c Carrots; grated 1/2 ts Salt;
1 Apple; unpeeled, cored, and 2 tb Vinegar;
-diced 1/2 c Walnuts; coarsely chopped
1/2 c Mayonnaise;(low-cal) -(optional)

Combine celery, carrots, and apples. Thoroughly blend remaining
ingredients and fold into celery mixture. If desired, fold in
walnuts or sprinkle over top as a gamish. Chill at least 30 minutes
before serving in lettuce-lined bowl. Delightly crunchy!
Food Exchange per serving: 1 FAT EXCHANGE + 1/4 FRUIT EXCHANGE (IF YOU
USED THE BIGGEST APPLE EVER). I would cut this recipe down to make
this be 1 fat exchange for me and use sugar substitute. Could be used
as a side dish for the vegetarian.

Source: Women’s Circle for Cooks on the Go by WHOM

MMMMM

Peek-A-Bows

Recipe By : Betty Crocker’s Merry Makings
Serving Size : 1 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup flour
1 cup nuts — finely chopped
1/2 cup corn syrup
1/2 cup shortening
2/3 cup brown sugar — packed

Heat oven to 375. Combine flour and nuts. Bring corn syrup, shortening and brow
n sugar to boil in saucepan over med. heat, stirring constantly. Remove from he
at; gradually stir in flour and nuts. Drop batter by level teaspoonfuls onto li
ghtly greased baking sheet, about 3″ apart. (Bake only 8 or 9 cookies at one ti
me.) Bake 5 to 6 minutes; remove from oven and let stand 5 min. before removing
from baking sheet. While still warm, roll into cylindrical shape. Cool; tie wi
th gaily colored ribbons.

– – – – – – – – – – – – – – – – – –

Apple Crisp

Recipe By : Sharon Barbour
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Granny Smith apples, cored, peeled and — sliced thin
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar — packed
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons flour
Topping:
3/4 cup rolled or quick cooking oats
3/4 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar — packed
1/3 cup margarine — softened

Place apples in a large casserole dish. Drizzle lemon juice over. Combine
remaining ingredients for filling and toss with apples until thoroughly
coated.
Combine topping ingredients and sprinkle over apples. Bake in a preheated
350 degree oven for about 45 minutes, or until center is bubbly.

– – – – – – – – – – – – – – – – – –