CURRIED SPINACH CHICK PEA SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
2 ea Garlic cloves, minced
1 md Carrot, grated
1/4 c Raw barley
1 ea Bay leaf
2 1/2 c Stock
4 c Cooked chick peas
3/4 lb Spinach, steamed chopped
1 sm Zucchini, diced
1 1/2 ts Favourite curry powder
1/4 ts Thyme
1/4 ts Cumin
Salt pepper
2 c Stock
2 tb Lemon juice

Heat oil saute garlic for 1 minute. Add carrot, barley, bay leaf
2 1/2 c stock. Bring to a boil, cover simmer for 15 minutes.
Puree half the chick peas add to the pot with the spinach, zucchini
seasonings. Simmer covered for another 10 minutes. Add the rest of
the chick peas, the remaining stock lemon juice. Simmer gently for
another 15 minutes until the barley is tender.

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Title: Tahnabour (Yogurt Soup)
Categories: Armenian, Soups
Yield: 6 servings

1/3 c whole wheat or barley
3 c water
1 qt yogurt
1/2 onion, chopped fine
1 tb oil
2 tb butter
1/2 ts paprika
1 egg
1 tb water
Dried mint

Tahnabour is a traditional soup served in most regions of Armenia. It
is a light soup said to aid digestion and often fed to those ill with
a “sick stomach.”

In a 3-quart suacepan, put 2 tablespoons water, 1 tablespoon flour,
and the egg. Beat with an egg beater.

Mix water with Madzoon to dilute and add to egg mixture. Heat and stir
constantly until it reaches a boil. Do not boil.

Add the barley and then salt to taste. Add dried mint.

Saute the onions in an oil and butter misture until reduced. Onions
will appear clear and glossy. Add paprika.

Add this vegetable and spice mixture to the soup. Warm soup
carefully; do not boil. Walt

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Title: ARMCHAIR QUARTERBACK CRUNCH
Categories: Snacks
Yield: 4 servings

3 qt Popped popcorn
2 c Mini pretzels
1/3 c Rasted pepitas or hulled
Pumpkin seeds (optional)
1/4 c Regular or light margarine
2 tb Grated Parmesan cheese
1 ts Mexican seasoning

Place popped popcorn, pretzels and pepitas in large bowl. Melt
margarine in small pan. Add Parmesan and Mexican seasoning. Drizzle
over pop corn and toss lightly. Makes about 3 1/2 quarts.

From: Danial Mannen Date: 24 Mar 96

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Title: Bean-Vegetable Combo
Categories: Salads
Yield: 2 servings

1/3 c Onion, chopped
1/2 c Carrot, diced
1 Bay leaf
1 ts Margarine
2 c Cabbage
-(cut in 1-inch pieces)
1/4 ts Salt
1 ds Pepper
1 ds Garlic powder
1 c Dry pea (navy) beans
-cooked, unsalted, drained*
2 tb Bean cooking liquid
-OR- water
1 tb Green pepper
-(finely chopped)

2 servings of about 1 cup each 80 calories per serving with
bean liquid 66 calories per serving with water

1. Stir-fry onion, carrot, and bay leaf in margarine in
hot frypan for 5 minutes.

2. Stir in cabbage. Sprinkle with seasonings. Cover and
cook over low heat until cabbage is tender but
crisp–about 5 minutes.

3. Add remaining ingredients. Heat to serving
temperature–about 5 minutes. Stir as needed to prevent
sticking.

4. Remove bay leaf.

*NOTE: 1 cup canned navy beans, drained, may be used in
place of cooked dried beans; then omit salt in step 2.
About 196 calories per serving with bean liquid; 180 with
water.

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

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Bread Machine Cranberry Orange Bagels

Recipe By : More Electric Bread
Serving Size : 8 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water — lukewarm
3 cups white bread flour
5 tablespoons brown sugar
1 teaspoon salt
1/2 cup dried cranberries
1/3 teaspoon ground cloves
1 1/2 tablespoons orange zest — fresh, grated
3 1/4 teaspoons active dry yeast

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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Title: Dick Miale Pizza
Categories: Diabetic, Pasta, Pies, Vegetables, Cheese
Yield: 4 sweet ones

3 c Unbleached white flour; 2 c Water
2 c Cracked wheat flour; 1 ts Salt;
2 pk Yeast;

Most rustic types of bread consist of just flour, yeast, water and
salt. I usually vary mine using a cracked wheat and also semolina
flour. It seems to give the bread character. When I was under a
Neurosurgeon, we were talking about sugars in the American diet and
he said in Iran, the bread was made with out any sugars. I don’t use
a bread machine either. I bake mine on unglazeed quarry tiles and
throw ice cubes in the bottom when I put the bread in. Gives it a
nice rustic flavor and appearance. Sunday I made Pizza using 3 cups
unbleached white flour and 2 cups cracked wheat flour along with 2
pks yeast, 2 cup water and 1 tsp salt. (no fats-no sugar) Put veggies
on the top, using fresh tomatoes. It made to large rounds. Again the
only fat was the pam on the bottom and Pam on the top plus 1 Tbs.
grating cheese for both pizzas. Worked out to be about 1/2 veggie and
2 bread for 2 slices. Tasted a heck of a lot better than some of the
commercial pizzas.

Source: Dick Miale to Elizabeth Rodier via Diabetes Echo

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Title: Twinkies
Categories: Dessert
Yield: 1 Recipe

1 Pkg Yellow Cake Mix
1 c Milk
1 Pkg Vanilla Pudding Mix
5 Tbsp Flour
1 c Water
1 c Sugar
1/2 c Oil
1/2 Tsp Salt
4 Eggs
1/2 c Crisco
1 Tbsp Vanilla
1/2 c Margarine

Combine cake mix, pudding, water, oil and eggs. Bake in 9×15 for 35
min. at 350. Heat 1 c. milk and flour; cool. Beat remaining
ingredients. until fluffy and add milk mix. Beat well. Remove cake
from pan when cool. Cut lengthwise, place 1/2 on pan for bottom,
spread with filling, replace second 1/2 on top. Cut “Twinkie” size.

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Title: Onion-Cheddar Bread
Categories: Breads Cheese Vegetables Yeast
Servings: 4

2 1/2 c Unbleached All-Purpose Flour
1 c Whole Wheat Flour
1 pk Active Dry Yeast
1/3 c Warm Water (110-115 Degrees)
1/2 c Orange Juice
1/2 c Water
2 T Butter Or Margarine *
1 ea Env. Onion Soup Mix
1 T Sugar
1 t Salt
5 oz Shredded Cheddar Cheese
1 x Melted Butter Or Margarine

* Butter or margarine should be cut into small pieces.
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In medium bowl, combine flours and set aside.
In large bowl, dissolve yeast in warm water. Add orange juice, water,
butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture.
Mix until smooth. Stir in enough of the remaining flour mixture until soft
dough is formed and it pulls away from the sides of the bowl.
Turn dough onto lightly floured board, then knead until smooth and elastic,
about 10 minutes. Cover and let rise in warm place until doubled, about
1 hour. (Dough is ready if indentation remains when touched)
Preheat oven to 375 degrees F. Punch down dough, then turn onto lightly
floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese.
roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place
in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then
top with remaining cheese. Bake 45 minutes or until bread sound hollow
when tapped. Remove to wire rack and cool completely before slicing.
Makes 1 loaf.

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Title: Pat’s Shortbread
Categories: Cookies
Yield: 1 servings

1 c Butter
1/3 c Sugar, fruit (superfine)
2 1/4 c All-purpose flour; sifted

Recipe by: Pat Brooks
Oven: 300 F for cookies; 275 F for large whole shortbread

Cream butter until light. Add sugar gradually, beating until fluffy. Add
flour 1/2 cup at a time to a total of 2 cups, mixing well. Turn dough out
onto a pastry board floured with the final 1/4 cup flour. Knead in this
last 1/4 cup, then divide the dough in two and knead each until all cracks
disappear (about 5 minutes). Refrigerate for 15 to 20 minutes.

Roll out each piece to 3/8″ thickness. Cut into desired shapes or leave
whole and crimp edges and prick surfaces with fork. Bake on ungreased
cookie sheet to slightly golden, 25 to 30 minutes for cookies and 30 to 35
minutes for whole shortbread.

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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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