SPICY WINTER VEGETABLE CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Olive oil
1 cl Garlic — minced
1 md Onion — minced
3 c Turnips — cut into 1/4-inch
. cubes
1 c Mushrooms — coarsely chopped
1 1/2 ts Ground cumin
1 t Dried mint
1/4 ts Chili powder
1/4 ts Fennel seeds
4 c Turkey stock — divided
3/4 c Canned tomatoes — whole
1 pk Frozen baby lima beans — 10oz
. thawed (see note)
Cilantro or parsley — chopped
. for garnish

NOTE: If your taste buds prefer, you may use canned
navy or kidney beans; rinse them well and add them
during the last 5 minutes of cooking.)
Heat the oil in a large, heavy saucepan over low heat.
Add the minced garlic and onion. Cook for 8 to 10
minutes, or until golden. Stir in the peeled turnip
cubes, mushrooms, cumin, mint, chili powder and fennel
seeds. Cook for about 1 minute. Stir in the turkey
stock and the canned tomatoes. Bring to a boil.
Cover and simmer 12 to 15 minutes, or until the
vegetables are tender.

Stir in the renaining turkey stock and the package of
baby lima beans (see note above). Cook uncovered 10
to 15 minutes, or until the vegetables are tender.
Season with salt and pepper to taste. Spoon the
chowder into the serving bowls and garnish with
chopped cilantro or parsley, if desired.

* Approximate nutritional analysis: 208 calories per
1-cup serving, 12g protein, 26g carbohydrates, 7g fat
(29% of calories), 8g fiber, 279mg sodium, 56% of the
Daily Value for vitamin C, 25% for copper, 15% for
iron.

** American Health — November 1995 **

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Tuna Stuffed Pasta Shells

Recipe By : Unknown
Serving Size : 4 Preparation Time :0:10
Categories : Tuna

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Filling—-
24 pcs jumbo pasta shells — cooked
12 ozs tuna in water — drained and flaked
1/2 c fat-free cottage cheese
1 tbsp parsley
1/2 c onions — chopped
1 tsp lemon juice, bottled
1/4 tsp dill weed
—-Sauce—-
1/2 c fat-free cottage cheese
1/2 c fat-free plain yogurt
1/4 tsp dill weed
1/8 tsp garlic powder
—-Topping—-
2 tbsps fat-free parmesan cheese

Preheat oven to 350. Prepare a 11 x 7″ baking pan with cooking spray; set
aside. Prepare pasta shells according to package directions; drain. To
prepare filling combine tuna, 1/2 cup cottage cheese, parsley, onions,
lemon juice, and 1/4 teaspoon dill weed in a mixing bowl. Stuff cooked
pasta shells with tuna mixture and place seam side down in prepared pan. To
prepare sauce, combine remaining cottage cheese, yogurt, dill weed, and
garlic powder. Spoon over pasta shells. Sprinkle with parmesan cheese. Bake
for 30 minutes.

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Per serving: 350 Calories; 2g Fat (6% calories from fat); 40g Protein; 41g
Carbohydrate; 31mg Cholesterol; 622mg Sodium

ALMOND NOUGAT

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Light corn syrup
2 cups Sugar
1/4 teaspoon Salt
1/4 cup Water
2 Egg whites
1/2 teaspoon Almond extract
Red or green food coloring
1/4 cup Soft butter or margarine
1 cup Toasted chopped almonds
1/4 cup Chopped candied cherries

DIRECTIONS: Mix first 4 ingredients in heavy saucepan.
Cook, stirring, until sugar is dissolved. Cook, without stirring, until a small
amount of the mixture dropped in cold water forms a hard ball (250-F). Beat egg
whites until stiff, but not dry, in large bowl of electric mixer. Gradually
beat
in about one fourth (not more) of the syrup, and continue beating until mixture
holds its shape. Cook remaining syrup until a small amount of mixture separates
into hard and brittle threads when dropped in cold water (300-F).
Gradually beat into first mixture, and continue beating until the mixture
begins
to hold its shape.
Add flavoring and food coloring to tint a delicate shade. Beat in butter;
continue beating until very thick and satiny. Stir in nuts and cherries. Press
into a buttered 8x8x2″ pan, smoothing top. Let stand until firm. Turn out of
pan, and cut in 1 1/2″ by 1″ pieces. Wrap each piece individually in waxed
paper.
For best flavor, store several days in a cool place before serving.

Source: Mom’s old magazine clippings- 1940’s to 1970’s
From: Sallie Austin

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GARDEN VEGETABLE SOUP WITH BEEF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Freeze-Dried Beef,
4 oz Textured Veg. Protien, Beef
Flavored — (TVP®)
4 oz Pasta Shells
1 oz Freeze-Dried Peas
1 oz Freeze-Dried Carrots
1 oz Freeze-Dried Corn
3/8 oz Freeze-Dried Green Beans
1 tb Instant Minced Onion
2 tb Dried Parsley
1/4 c Tomato Crystals
4 Beef Bouillon,
1/4 c Bouillon Granules
1 t Basil
1/8 ts Garlic Powder
2 Env Vegetable Beef Broth
Soup — making 20-24 oz
Each
3 oz Parmesan Cheese — grated
7 c Water — as needed
Or
Or

1. Package all ingredients together, except the cheese, which is bagged
separately. 2. To prepare, put ingredients, except cheese, in the pot.
Add 7 cups cold water and heat, covered, to boiling. Reduce head and
simmer 10-20 minutes, or until vegetable and meat are the correct
tenderness. 3. Add more water if soup is too thick. Add cheese on top of
each serving. Makes 8-9 cups. Recipe By : “Backpacker’s
Cookbook” by Margaret Cross and Jean Fiske

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: Sweet Finger Wontons
Categories: Desserts
Yield: 1 servings

1 1/2 c Flour
1 Beaten egg
1 pn Salt
Cold water
Filling 1:
1 c Shredded coconut
1/4 c Coconut syrup
1 ts Grated lemon rind
Filling 2:
1/2 c Chopped Macadamia nuts
1 tb Chopped candied ginger
1 tb Lemon juice
1 tb Dark brown sugar
Filling 3:
1/2 c Dried sliced bananas
1 tb Chopped candied ginger
1 tb Lemon juice
1 tb Honey

Combine flour, egg salt in bowl. Add enough water to make a stiff
dough. Turn out onto lightly floured board knead well for 10
minutes. Cover let rest for 10 minutes while filling is being
prepared. Mix fillings. Roll dough out paper thin or pass through
pasta machine. Cut 3″ squares. Place 1 Tbls. filling in center, roll
up tightly twirl ends like candy wrappers. Deep fry wontons, a few
at a time, at 375 for 5 minutes until golden. Sprinkle with
confectioners’ sugar. Wrappings:

MMMMM

Title: Hungarian Allspice Poppy Seed Wafers
Categories: Cookies
Yield: 1 servings

2 c Cake flour
2 ts Poppy seeds
2 ts Ground allspice
1/4 ts Salt
1 lg Orange
1 c Sugar
1 c (2 sticks) unsalted butter
— room temp.
2 lg Egg yolks
1 c Powdered sugar
2 ts (approx) cream or milk
Poppy seeds

Recipe by: blau@diphda.crd.ge.com (lauren h halverson)
Position rack in center of oven and preheat to 350 degrees. Grease heavy
large cookie sheet. Combine flour, poppy seeds, ground allspice and salt
in
a bowl. Using vegetable peeler, remove peel from orange in strips and
place
strips in processor. Add sugar and process until peel is finely minced,
about 2 minutes. Using electric mixer, beat butter and orange-sugar
mixture
in medium bowl until fluffy. Beat in egg yolks. Add dry ingredients and
beat at low speed until smooth soft dough forms.Transfer half of dough to
pastry bag fitted with large (no. 7) star tip.
Pipe dough onto prepared sheets in 1 inch mounds, spacing 2 inches apart.
Repeat with remaining dough. Bake until cookies are golden on top and
brown
on bottom, about 12 minutes. Let cookies stand on sheets 3 minutes.
Transfer to racks and cool completely.

For glaze: In small bowl, blend powdered sugar with enough cream or milk
to
form a smooth medium-thin glaze.

Spread glaze over cookies. Sprinkle with poppy seeds. Let stand until
glaze
sets, about 40 minutes. (Can be prepared ahead. Wrap airtight and let
stand
at room temp 1 week or freeze 1 month.)

(notes: The dough was stiff for a piped cookie, but I let the heat of my
hand soften it through the piping bag and it worked ok. Some of us prefer
these without the glaze)

—–

Title: FRESH ASPARAGUS-SHRIMP RICE
Categories: Fish, Seafood, Vegetables
Yield: 6 servings

1 c Rice,long-grain
1 lb Asparagus,fresh
2 tb Margarine
1 1/2 lb Shrimp,peeled deveined
2 Garlic cloves,finely chopped
1 tb Lemon juice
1/2 ts Salt
1/4 ts Pepper

1. Cook rice following package directions, salt optional. Reserve.
2. Clean and slice asparagus into 1 1/2″ pieces. Heat 1 tablespoon of
the margarine in large nonstick skillet. Add asparagus; stir-fry 3
minutes. Remove from skillet. Reserve.
3. Add remaining 1 tablespoon margarine to skillet. Add shrimp;
stir-fry over high heat 2 minutes. Stir in garlic; stir-fry 1 minute
more. Stir in lemon juice, salt and pepper.
4. Stir asparagus and rice into skillet. Heat to serving temperature.
Garnish with lemon wedges, if you wish.
(Joanie Winters, Ocean Springs MS)

—–

PRIMAVERA CONTADINA – DALLA CASA BUITONI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 T Olive oil
1 1/4 c Diced onion (1 medium)
1 T Chopped garlic
1 c Sliced zucchini (1 small)
1 c Sliced yellow squash (1 med)
1 c Green or yellow bell pepper
-strips
1 3/4 c CONTADINA Recipe Ready Diced
-Tomatoes, drained (juice
-reserved — 14.5 oz)
2/3 c CONTADINA Italian Style
-Tomato Paste (6 oz)
3/4 c Warm water
1/2 t Salt (opt)
1/8 t Pepper
2 T Chopped fresh basil
-OR
1 t Dried basil, crushed
1 pk CONTADINA Refrigerated
-Linguine
Sliced ripe olives (opt)
Chopped fresh basil (opt)

In medium skillet, heat oil, saute onion and garlic for 1 minute. Add
zucchini, yellow squash and bell pepper; saute for 3-4 minutes. Stir
in reserved tomato juice, Italian paste, water, salt and pepper;
simmer for 5-8 minutes or until vegetables are tender. Stir in
tomatoes and basil; simmer for 1 minute. Prepare pasta according to
package directions. Serve sauce over pasta; garnish with olives and
basil. Makes 6 servings. Per Serving: Calories: 220; Fat: 5 grams,
Cholesterol: 50 milligrams, Sodium: 580 milligrams, Protein: 8 grams.

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HIGHLAND SAUSAGE ROLL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Main Dish
Appetizers Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Venison (trimmed weight)
6 oz Belly of pork (trimmed wt.)
2 oz Pitted prunes
1 sm Onion
Remains of a pot of tea
3 tb Port
Allspice, thyme or Worcester
1 lb Ready-made puff pastry
Beaten egg to glaze

Mince the meats fairly finely, chop the onion very
finely and mix together. Season with a good grinding
of pepper – but no salt – and some allspice, thyme or
a few shakes of Worcester sauce. Pour on the port and
mix well, then cover and leave for several hours or
overnight to allow the flavours to blend. Cover the
prunes with cold tea and leave to soak for several
hours.

Season the sausagemeat with salt and roll it into a
long, fat sausage shape. Roll the pastry out to a
rectangle and lay the “sausage” down the length of it.
Lay the whole drained prunes on top of the meat. Damp
one long edge with beaten egg, roll up carefully and
seal. Alternatively you may like to enclose the
sausage in a decorative pastry plait. In this case,
roll the pastry out to a square, lay the “sausage”
down the centre and place the whole drained prunes on
top. Cut the pastry diagonally into 1/2-inch strips on
either side of the meat. Damp the end of each pastry
strip with beaten egg then fold the strips alternately
from each side, over the meat to create a plait
effect. Seal the pastry ends.

Slide the pastry parcel on to a damp baking sheet and
glaze the top. If you have made a sausage roll,
decorate it with pastry leaves and make one or two
steam slits in the top of the pastry. Bake at 425 F
(220 C) gas mark 4 for a further 25 minutes or so.

Source: Philippa Davenport in “Country Living”
(British), November 1988.

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Five Spice Pasta

Recipe By : The Pasta Machine Cookbook, Donna Rathmell German, pg 81
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Pasta Machine
Low Fat Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Extruder: — (hand:)
1 1/3 C Semolina Flour — (1 C)
1 Tsp 5 Spice Powder Blend — (1 t)
1 Egg Beaters® 99% Egg Substitute — or equiv to 1, (1)
1 Tbsp Vegetable Oil — optional, (0)
1 Tbsp Water — to 2 T, (1 – 2 T)

Add in the order of your machine and push extrude for the extruder
machines.

Original recipe calls for 1 egg.

I do not use the oil in any of my pasta recipes.

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NOTES : Cal 243
Fat 4 g
CFF 15%