NAVY BEAN SOUP

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Soups Low-fat
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Package dried navy beans
2 qt Water
1 1/2 c Diced onion
1/4 c Diced celery
1 tb Reduced-calorie margarine
-melted
2 c Canned stewed tomatoes,
-drained
1 t Salt

Sort and wash beans; place in a large Dutch oven.
Cover with water 2 inches above beans; soak overnight.
Drain beans.
Combine beans and 2 quarts water; bring to a boil.
Cover, reduce heat and simmer 2 hours.
Saute’ onion and celery in margarine until tender;
add onion mixture, tomatoes, and salt to bean mixture,
stirring well.
Simmer, uncovered, 1 hour or until beans are
tender. Yield: 11 servings.

Nutritional information per 1 cup serving: calories
~ 160, protein – 9 gm., fat – 1 gm., carbohydrates –
30 gm., cholesterol – 0 mg., sodium – 283 mg., fiber –
8 gm. Diabetic Food Exchanges: Starch – 2.

FROM: The Complete Step-by-Step Diabetic Cookbook,
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

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POTATO-HAM SCALLOP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Potatoes
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cubed, fully cooked ham
8 md Potatoes, peeled thinly
-sliced (6-cups)
1/4 c Finely chopped onion
1/2 c All-purpose flour
2 c Milk
3 tb Fine dry bread crumbs
1 tb Butter or margarine, melted
2 tb Finely snipped parsley

Place half the ham in a 2-qt casserole. Cover with half the potatoes and
half the onion. Sift half the flour over; season with salt and pepper.
Repeat layering ham, potatoes and onion. Season with additional salt and
pepper. Sift remaining flour atop. Pour milk over all.
Bake covered at 350 till potatoes are nearly tender, 1 to 1 1/4 hours.
Uncover. Combine bread crumbs and melted butter; sprinkle atop casserole.
Top with parsley. Bake 15 minutes longer.

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FISH SOUP WITH FENNEL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Flounder
Bones from fish
1 Bay leaf
4 Parsley stalks
2 Lovage stalks
6 1/4 c Cold water
Sea salt
6 Black peppercorns
1 Small onion
1 Carrot
1 Leek
1/2 lb Hake
2 tb Butter
1 tb Flour
2 tb Sour cream
2 tb Chopped fennel leaves

Put the fish bones in a pan with the bay leaf,
parsley, and lovage. Cover with cold water, add salt
and peppercorns, and bring to boil. Simmer for 30
minutes. Peel and chop the onion and carrot. Trim
and chop the leek. Put them in a saucepan. Pour the
fish stock over the vegetables through a seive
(strainer). Bring to a boil, then let simmer for
another 30 minutes, then put in the hake. Simmer for
15 minutes, or until the hake is cooked. Remove the
hake and put the plaice (flounder) filets into the
pan. Simmer for 5 minutes, then remove them. Cool the
soup slightly, then puree it in a blender. Melt the
butter in a clean pan, stir in the flour and cook for
one minute. Stir in the blended soup and simmer for 3
minutes, stirring. Add salt and pepper to taste. Take
the hake off the bone and chop it; skin the plaice
(flounder) filets and chop them. Put both sorts of
fish into the soup and stir in the sour cream. When
all is hot, add the chopped fennel and stand, covered,
for 3 to 4 minutes before serving. Serve as is, or
with fennel dumplings.

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Minestrone Soup #2 (Diabetic)

Recipe By : Helen Deacey
Serving Size : 7 Preparation Time :0:00
Categories : Beans Beef
Diabetic Italian
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients
1 teaspoon olive oil
1 pound extra lean ground beef
1 cup onions — chopped
1 cup celery — chopped
1 cup green pepper — chopped
1 cup zucchini — sliced
1 cup cabbage — shredded
1 cup potato — diced
4 cups tomatoes, canned
6 cups water
1 can beef broth — condensed
salt — to taste, optional
1 teaspoon Worcestershire sauce
1/4 teaspoon fresh ground pepper
1/2 teaspoon basil — or to taste
2 each bay leaf
2 cups red kidney beans — well drained
1/2 cup elbow macaroni
1/3 cup Parmesan cheese — grated, optional

Directions:

Brush a 5-quart heavy Dutch oven with olive oil. Add meat, stir to
break
apart and cook until browned, drain off fat, and rinsed under hot water,
return to Dutch oven. Add onion, celery, green pepper zucchini,
cabbage,
potatoes, carrots, tomatoes, water, beef broth, salt, Worchester sauce,
pepper, basil, and bay leaves. Stir well. Bring to boil, lower the
heat
and simmer covered for 1-1-1/4 hours, stir once in a while. Add kidney
beans and macaroni and cook another 30 minutes then ladle into warmed
soup
bowls and sprinkle each bowl with 1 teaspoon grated Parmesan cheese.

This is a Tried and True recipes, you may also change the vegetables, we
sometimes add green beans in place of zucchini.

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NOTES : This is a combination of several recipes out of Diabetic
Cookbooks
the Diabetic Choices are a guess that I believe are fairly close.

1 cup of soup can be the start of a meal, but as I serve 2 cups
and count as a Main Meal Soup

Each Serving (2 cups) Diabetic Choices are 2 Protein 1 Starch 1
Fruits/Vegetable

Title: Scallop Chowder
Categories: Soups, Seafood
Yield: 5 Servings

2 Onions, sliced
4 tb Butter
2 c Scallops
2 c Boiling water
1 c Diced potatoes
4 c Scalded milk
Salt and pepper

Saute onions in butter. Remove onions from pan. Cut
up scallops and saute in butter. Add onions, scallops
and potatoes to boiling water. Simmer 30 minutes. Add
scalded milk and simmer 15 minutes. Add seasoning.
Serves 5

—–

Title: Asparagus with Mushrooms and Fresh Coriander
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 servings

1 lb Fresh Asparagus; 2 tb Shallots;
2 tb Butter; (yea! right!) 1/2 ts Salt;
-=OR=- 1 Freshly ground
black pepper;
2 tb Margarine; 4 tb Fresh coriander; chopped
1/2 lb Mushrooms; sliced (2 cups)

Trim off tough part of asparagus stalk, about 2 to 3 inches from
bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch
from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter
in a non stick frying pan. Add mushrooms and cook over high heat,
tossing and shaking, until mushrooms are lightly browned. Add
asparagus. Cook, stirring and tossing for about 1 minute. Add
shallots, salt and pepper. Sprinkle with coriander. Cook for 30
seconds. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT
EXCHANGE

MMMMM

Title: Barbecued Meat Patties
Categories: BBQ
Yield: 4 servings

1 1/4 lb ground meat
1 egg
2 tb finely chopped onion
2 tb finely chopped green pepper
1 tb soy sauce
1 tb tomato ketchup
2 tb half-half
1 tb cornstarch

————————–SNAPPETIZERSY BASTING S—————————

————————————–C————————————-
1/2 c ketchup,
1/4 c water and
1 tb lemon juice.

————————————–A————————————-
1 tb brown sugar,
1 tb worcestshire sauce and a
1 ds hot pepper sauce.

Stir to blend well. Add dash salt and black pepper. In a large mixing
bowl, combine ground meat, egg and onion. Add green pepper, soy
sauce, and ketchup. Mix half and half and cornstarch. Add to meat
mixture, mixing to blend well. Form portions of meat to even, rather
thick meat patties. Place patties on preheated barbecue grill. Broil
3 to 4 inches from source of heat, basting with sauce and turning
patties over from time to time for even browning. Grill 12-15 minutes
total or to your liking- time depends on how well you like your meat
done. Serve meat patties on hamburger buns, if you like, or with
French Fries. Serve reMain dishing sauce alongSide dish. Makes 4
servings From: Great American Recipes 12-11

—–

White Chocolate Pools

Recipe By : the eGG Provided by Kraft Foods, Inc.
Serving Size : 1 Preparation Time :0:00
Categories : Candy MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package white baking chocolate squares — (6 squares)

Microwave chocolate in medium bowl on high 2 to 3 minutes or until almost
melted, stirring halfway through heating time. Stir until chocolate is
completely melted.
Spoon a scant tablespoon of chocolate onto a waxed paper-lined cookie sheet
or tray. Spread each pool with a spatula to form a 2-inch circle.
Immediately sprinkle with garnishes. Refrigerate 30 minutes or until
chocolate is firm. Store leftover Chocolate Pools is refrigerator.
Makes 12
4th of July Pools: Prepare White Chocolate Pools as directed. Sprinkle with
1/2 cup each blueberries and raspberries.
Grandparent’s Day Pools: Prepare White Chocolate Pools as directed. Sprinkle
with 1/2 cup dried fruit such as cranberries, raisins, cherries or chopped
apricots. Drizzle with 1 square melted semi-sweet baking chocolate, if desired.
Tropical Pools: Prepare White Chocolate Pools as directed. Sprinkle with 1/2
cup banana chips and 1/4 cup sweetened flake coconut. Drizzle with 1 square
melted semi-sweet baking chocolate, if desired.
Drizzling Tip: Place 1 square of chocolate in a heavy-duty zipper-style
plastic bag. Close tightly. Microwave on high for 30 seconds. (Add 30
seconds for each additional chocolate square.) Squeeze bag gently to
completely melt. Roll up bag to push chocolate into corner. Cut off tiny
pieces of corner (1/8 inch). Gently squeeze bag to drizzle chocolate.
Provided by Kraft Foods, Inc.

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LINGUINE GAMBERINI (GARLIC SHRIMP SAUCE)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Italian
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Shrimp — peeled, deveined
3 Cloves garlic — finely minced
1 Onion — finely chopped
3 tb Olive oil
2 tb Flour
1/2 c Dry Marsala
1 c Chicken broth
1/2 c Italian parsley — minced
Salt and pepper
1 lb Linguine

Heat olive oil in a large skillet. Add garlic and stir for 30 seconds. Add
onion and cook until transparent, stirring occasionally. Add flour and stir
until well mixed. Whisk in the broth, wine and parsley. Bring to a boil
and cook for a couple of minutes, stirring constantly. Lower heat to medium
and add shrimp; cook until shrimp are just pink and done. Serve over pasta,
cooked according to package directions.

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Lemony Ham and Rice Soup

Recipe By : bobbi744@sojourn.com
Serving Size : 4 Preparation Time :0:00
Categories : Ham Quick And Easy
Rice Soups
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup green onions with tops — sliced
1 tablespoon butter or margarine
2 tablespoons flour
1 can chicken rice soup
1 soup can water
1/2 cup fully cooked ham — chopped
1 tablespoon lemon juice
dash grated nutmeg

In 1 1/2 quart casserole, combine green onion and margarine. Microwave in
casserole until tender on High, about 1 1/2 minutes. Stir in flour, soup,
water, ham and lemon juice. Microwave, covered for 8 minutes more. Stir
every few minutes. Sprinkle with grated nutmeg.
MC formatting and posted bybobbi744@sojourn.com

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