VEGETABLE SOUP (MCDOUGALL)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Low-fat
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Water
2 lg Potato — cut in chunks
1/4 c Tamari soy sauce, low sodium
1 t Basil
1 t Thyme
2 Carrots — sliced
2 Onion — sliced
2 Zucchini — chopped meduim
3 Tomato — chopped
2 Garlic cloves — crushed
1/2 ts Onion powder
1 c String beans — cut in 1″ piec
1 t Oregano
1/2 ts Cumin
1/2 ts Dill weed
1 tb Parsley

Recipe by: McDougall Place 10 cups water in a large
pot. Add chopped vegetables. Bring to boil. Add
seasonings. Simmer over medium-low heat about 45
minutes. Variations: use 2 cups tomato juice in place
of 2 cups water. About 15 minutes before end of
cooking time, add cooked grains or spaghetti noodles
to pot, such as: cooked brown rice, 1 cup; barley, 1
cup; or 1 cup broken whole wheat spaghetti.

HELPFUL HINTS: Other vegetables also may be used in
addition to or in place of the ones listed above. Try
1/2 cup fresh or frozen peas; 1/2 cup fresh or frozen
corn; 1 green pepper, chopped; sliced leeks; sliced
mushrooms; or some chopped spinach added for the last
5 minutes of cooking time. From the collection of Sue
Smith, S.Smith34, Uploaded June 16, 1994

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Title: MUSTARD PORK CHOP IN FOIL
Categories: Meats, Diabetic
Yield: 1 servings

Stephen Ceideburg
1/4 ts Vegetable or olive oil
1 Thick slice onion
5 oz Boneless pork chop
1 ts Prepared mustard
Salt and pepper to taste
Sprig of rosemary or
1/4 ts Dried rosemary, optional

Hands on time: 5 minutes. Baking time: 20 to 30
minutes.

Preheat oven to 350 degrees.

Tear heavy-duty foil to make a 12-inch square; smear
foil with oil. Place onion slice on half of foil. Trim
fat from chop, spread both sides with mustard, place
on onion, sprinkle with salt and pepper, top with
rosemary if desired. Close foil to form triangle, roll
edges and crimp firmly to seal, turning sealed edges
upward. (A surprising amount of juices are generated
during cooking.) Place in baking pan (lest those
juices leak) and bake 20 to 30 minutes, depending on
thickness of chop, or until chop is no longer pink in
center.

Transfer packet to dinner plate, open and turn chop
with onion and juices onto plate. Serve, if desired,
with potato or sweet potato baked in same oven.

Per serving: 219 calories (41 percent from protein, 5
percent from carbohydrate, 54 percent from fat), 22
grams protein, 3 grams carbohydrate, 13 grams fat, 74
milligrams cholesterol, 325 milligrams sodium.

Exchanges: 1/2 vegetable, 3 1/2 meat.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideburg

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Title: Fun Fruity Complexion Masks
Categories: Household, Hints/info
Yield: 1 Servings

MMMMM———————CHEAPER AND BETTER————————–

MMMMM——————-PEACH TIGHTENING MASK————————
1 Peach, ripe, peeled, pitted
1 Egg white

MMMMM——————STRAWBERRY DRAWING MASK———————–
1/2 c Strawberries, very ripe
1/4 c Cornstarch

MMMMM—————–APPLE MASK FOR NORMAL SKIN———————-
1 Apple, cored, quartered
2 tb Honey
1/2 ts Sage

MMMMM—————-CUCUMBER MASK FOR OILY SKIN———————
1/2 Cucumber
1 Egg white
1 tb Lemon juice
1 ts Mint

MMMMM——————–BLEMISHED SKIN MASK————————-
1 Tomato, ripe, chpd
1 ts Lemon juice
1 tb Instant style oatmeal or old
-fashioned rolled oats

MMMMM———————–FOLLOW UP WITH—————————-
FACIAL RINSING LOTIONS or
FRESH FACIAL CREAM

** After using a mask, it’s a good idea to follow up with either
FACIAL RINSING LOTIONS or FRESH FACIAL CREAM. 1. Peach Tightening
Mask: Whip peach and egg white together in a blender until smooth.
Gently pat mixture all over your face, relax 30 mins, then rinse off
with cool water. 2. Strawberry Drawing Mask: Mix strawberries and
cornstarch together to make a paste and apply to face, avoiding the
delicate area around your eyes. Leave on for 30 mins and rinse off
with cool water. 3. Apple Mask for Normal Skin: Srop apple into food
processor and chp. Add honey and sage and refrigerate 10 mins. Pat
mixture onto your face with a light tapping motion, tapping until
honey feels tacky. Leave on for 30 mins, rinse. 4. Cucumber Mask for
Oily Skin: Puree all and refrigerate 10 mins. Apply mixture to your
face and leave on 15 mins. Rinse with hot, then cool water. 5.
Blemished Skin Mask: Blend all until just combined. Apply to skin,
making sure the mixture is thick enough to stay on blemished areas:
cheeks, forehead, or chin. Add a bit more oatmeal to thicken the
mask, if necessary. Leave on 10 mins, then scrub off with a clean
washcloth dipped in warm water.

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Title: Chicken Macaroni Stew
Categories: Main dish, Poultry
Yield: 2 servings

1/2 cn Tomatoes (16-ounce can)
-(about 1 cup)
1 c Frozen mixed vegetables
1/3 c Elbow macaroni, uncooked
1/4 c Onion, chopped
1/4 ts Oregano leaves
1/4 ts Salt
1/8 ts Garlic powder
1 ds Pepper
1 Bay leaf
1 c Chicken stock
-(from Stewed Chicken)
3/4 c Chicken, cooked, diced
-(from Stewed Chicken)

2 servings of about 1-1/4 cups each 286 calories per serving

1. Break up large pieces of tomatoes. Place all
ingredients except chicken into saucepan.

2. Bring to a boil. Reduce heat and boil gently,
uncovered, until macaroni is tender–about 15 minutes.
Stir several times to prevent macaroni from sticking.

3. Add chicken. Heat to serving temperature.

4. Remove bay leaf.

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

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Title: Fried Eels with Creamed Potatoes
Categories: Danish, Seafood, Ceideburg 2
Yield: 1 servings

Eels
Eggs
Salt
Bread crumbs
Flour
Butter

(Stegt Aal med stuvede Kartofler)

Skin and clean the eels carefully, cut into 3-inch pieces, sprinkle
with salt and leave for an hour. Rinse and dry thoroughly, dip in
beaten egg, roll in bread crumbs and fry in plenty of butter. Serve
with the browned butter and creamed potatoes.

CREAMED POTAYOES: Melt a tablespoonful of butter, add 1 1/2
tablespoons flour and a little milk. Stir over a low flame until
thickened; season with salt and a little sugar. Cut boiled potatoes
in small pieces and add to this sauce. Serve garnished with chopped
parsley and butter.

When Danish anglers meet to have fried eel, they try to eat so many
that the backbones form a ring around each plate.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

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Skaker Gingerade

Recipe By : The Best of Shaker Cooking p. 410
Serving Size : 8 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces ginger root — or 3 oz powdered gin
4 whole lemons
2 qt water — boiling
simple syrup — to taste

If using ginger root, cut into small pieces. Cut the lemon rinds into paper
thin strips and add to ginger root or powdered ginger. Pour boiling water
over this mixture and let steep for 5 minutes. Strain and when perfectly
cold, add two cups lemon juice amd simple syrup to taste. Dilute with very
cold water and chips of ice. In hot weather, sprigs of mint inserted in the
glasses add interest to this beverage.

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Title: YOGURT TANDOORI MARINADE.
Categories: Marinades
Yield: 1 servings

Suitable for chicken, fish,
Lamb and beef.
10 ml 2 tsp sunflower oil.
150 ml 5 oz low fat natural yogurt.
5 ml 1 tsp ground cumin.
1 1/4 ml Half tsp ground turmeric.
1 1/4 ml Quarter tsp chili powder.
5 ml 1 tsp ground coriander.
5 ml 1 tsp garam masala.
5 ml 1 tsp paprika.
1 lg Clove garlic, crushed.

Mix all the ingredients together and leave to marinade
for at least one hour.
Cook over a barbecue, under a grill or in the oven at
230 c, 450 f, gas mark 8.

—–

– Stainless steel bowl filled with everything to bake a special batch of
cookies – include mix, rolling pin, cookie cutters, spices etc…tie up
with tea towel and ribbon. Instead of bowl could use cookie sheet as
holder.

– Colonder filled with pasta, sauce, fork or sieve spoon, grated cheese –
tie up with plaid cloth and ribbon

– Basket full of teas, herbs, coffees, mugs, spoons sugars etc.

– Tin of homemade Christmas cookies and the recipes too!

– Bread board with Gingerbread recipe, mix, spices, rolling pin,
Gingerbread man cutters etc. Tie up with cellophane and Christmas bow.

– Square basket filled with everything to make an ethnic dish – ie. Mexican
– taco shells, fixings, coupon for ground beef, cheeses, salsa etc.

Use your imagination and make any combination into a great gift basket –
but instead of a basket use a cooking utensil, bowl or pot to put the items
in.

HERB STUFFING [FOR A 12-POUND TURKEY]

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, chopped
1 c Butter or margarine-2 sticks
1 c Celery, finely chopped
2 ts Granulated Chicken Bouillon
1 t Poultry seasoning
1/2 ts Salt
1/4 ts Pepper
1 1/4 c Water
12 c White bread, cubed-24 slices
3/4 c Parsley

1. Saut‚ onion in butter or margarine until soft in a
medium-size frying
pan; stir in celery, chicken broth, poultry
seasoning, salt, pepper and
water; heat to boiling.

2. Pour over bread and parsley in a large bowl; toss
lightly until evenly
moist.

Makes approximately 10 Cups or enough to stuff a
12-pound bird.

Source: Family CIrcle Illustrated Library of Cooking

Typed for you by Lois Flack, Cyberealm BBS, Watertown,
NY.

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Title: RASPBERRY QUEEN OF PUDDINGS (Marguerite Patten)
Categories: Puddings
Yield: 4 servings

1 ts Finely grated lemon rind
10 fl Milk
1/2 oz Butter or margarine
1 oz Caster or soft brown sugar
3 oz Fine brown or white
-breadcrumbs
3 Eggs
3 tb Raspberry jam

MMMMM————————–MERINGUE——————————-
5 oz Caster sugar

Mix the lemon rind with the milk and bring to the boil over a gentle
heat. Remove from the heat. Add the butter or margarine, sugar and
breadcrumbs. Mix well and allow to cool. Preheat the oven to
160C/325F, Gas Mark 3.

Separate the yolks from the whites of 2 eggs. Beat the 2 yolks with
the whole egg. Whisk into the breadcrumb mixture then pour into a 1
to 1.5 pint/600 to 900 ml greased ovenproofdish. Stand the dish in a
roasting tin of cold water. Bake for 45 to 50 minutes, or until the
mixture is set. Spread with the raspberry jam. Reduce the oven heat
to 150C/300F, Gas Mark 2. Whisk the egg whites until stiff. Slowly
whisk in half the sugar, then fold in the remainder. Pipe the
meringue in a lattice work or spread over the pudding and then make
it into peaks. Return to the oven for 15 to 20 minutes until the
meringue is light golden in colour. Serve hot. Variations

If serving the pudding cold allow at least 1 hour cooking time when
the meringue is added to the pudding at 140C/275F, Gas Mark 1.

Chocolate Queen of Puddings

Blend 1 oz/25 g cocoa powder with the hot milk. Use apricot jam over
the baked pudding before adding the meringue.

Swiss Roll Pudding

Omit the breadcrumbs in the recipe. Put about 4 slices of jam filled
Swiss Roll into the pie dish. Blend the milk, sugar and eggs
together, strain over the Swiss Roll. Bake as above then top with a
little jam or thick fruit puree before adding the meringue.

Source: Marguerite Patten’s Marvellous Meals, Yours Magazine, UK

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