Put bulghur in a bowl and pour the boiling water over it. Cover with a
towel and leave for one hour. Dump into a mesh strainer and squish out as
much water as possible. Put the bulghur back in a bowl and add the rest of
the ingredient and mix well. Refrigerate for at least two hours so flavors
blend.

(I mixed the lemon juice with the garlic and pepper, and let them sit while
I worked on the vegetables. Also, if you use salt, use a little just before
eating. I think it’s a little flat without it).

Oyster and brie soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Seafood
Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Sticks unsalted butter
1 c Celery, chopped
1 c Onion, chopped
1/2 ts White pepper
1/2 ts Cayenne pepper
1/2 c All-purpose flour
1 lb Brie cheese, cut into small
Wedges, skin off
6 c Cold water
2 c Heavy cream
36 Shucked oysters, with liquor
1/2 c Champagne
1/4 c Dry sherry

In a large soup pot, melt one stick of butter. Add the celery, onions,
white pepper and cayenne. Stir and cook over low heat until vegetables
begin to soften.

Over low heat in another pan, make a roux by combining 8 tablespoons
melted butter and the flour to make a base for thickening the soup. Cook
at least 2 minutes, stirring constantly, so the floury taste is
eliminated. Add the roux and the cheese to the soup pot. Add the water,
cream, oysters and their liquid. Simmer the soup until the oysters begin
to curl. Add the champagne and sherry and heat through.

– – – – – – – – – – – – – – – – – –

Title: Syrup for Hot or Cold Chocolate Drink
Categories: Diabetic, Beverages
Yield: 12 servings

1/2 c Unsweetened Cocoa -sugar
Artificial Sweetener to 1/2 c Hot water
-equal 1/2 c plus 2 1/2 tb 2 ts Vanilla

In saucepan, combine cocoa, artificial sweetener, sugar, and water.
Mix well. Cook over med. heat stirring constantly until mixture comes
to boiling point. Stir in vanilla. Store syrup in jar in
refrigerator. Add 1-2 tb or less if desired to skim milk allowance to
make hot or cold chocolate. This cannot be used as a topping since it
has a bitter taste before being mixed w/ milk. Yield: 12 servings
Serving size: 2 tb Per serving: Cal 17
Fat: 5 gm
Pro 1 gm Na : 262 mg
CHO 2 gms EXCHANGES: FREE

MMMMM

Title: Norwegian Meatballs
Categories: Diabetic, Meats, Main dish
Yield: 6 servings

2 tb Cornstarch 3/4 c Skim milk
3/4 ts Salt (optional) 1 lb Very lean ground beef
1/2 ts Nutmeg 2/3 c Cream of mushroom soup
2 Lg egg whites

Place first 4 ingredients and 1/4 cup milk in mixer bowl and mix at
low speed to blend well. Add beef to mixer bowl and mix at low speed
to blend well. Shape 18 meatballs using about 1 1/2 tablespoons mix
per meatball. (The mixture will be soft.) Place in a 9 x 13 pan that
has been lined with aluminum foil or sprayed with cooking spray. Bake
30 minutes at 375F.
Remove from pan while still hot and place in a 1 1/2 quart
casserole. Mix soup and remaining 1/2 cup milk well and pour over
meatballs. Cover and bake at 350F for 30 minutes. Serve 3 meatballs
per serving with a little of the sauce. 1 serving = 1 vegetable, 2
lean meat calories = 148

MMMMM

Vegetable Split Pea Soup

Recipe By : The Low-Fat Good Food Cookbook 1994
Serving Size : 8 Preparation Time :0:00
Categories : Soups- Hot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried split peas
2 1/2 quarts Water or low-sodium vegetable stock
1 1/2 cups chopped celery — 1/2-inch pieces
1 cup chopped carrots — 1/4- inch pieces
3 medium red potatoes — cut into eighths
2 teaspoons salt
1/8 teaspoon freshly ground black pepper

Rinse the peas and combine with 2 -1/2 qts of water or stock.
Bring to a boil, then REDUCE the heat and let simmer for 1 hour,
stirring every 15 minutes.

Add 2 more cups of water, the celery, carrots, potatoes, salt,
pepper, and other seasonings if desired.

Return to a boil, then REDUCE heat again, and simmer another hour,
stirring every 15 minutes.

The soup is done when the peas are creamy, the vegetables are soft
but hold their shape, and the soup is thick but not stiff.

( If necessary, add more water and simmer an additional 20 minutes.)

– – – – – – – – – – – – – – – – – –

Title: BRAISED LION’S HEAD IN A SANDY POT
Categories: Chinese, Meats, Soups/stews
Yield: 4 servings

1 lb Pork butt, ground or chopped
1/4 c Water chestnuts, minced
1 ts Ginger root, minced
2 Green onions, minced
1/2 c Cooked rice, minced
1 tb Dark soy
1/2 ts Sesame oil
2 tb Water
3 c Chinese mustard cabbage,
Shredded
4 c Stock (or water)
1/2 ts Salt, to taste
1/4 ts Sugar
6 tb Peanut oil

Preparation: In bowl, thoroughly mix pork, water
chestnuts, ginger root, green onions, cooked rice,
dark soy, sesame oil water. Allow mixture to marry
for 30 minutes. Form into firm balls, one for each
serving, each the size of a tennis ball (about 3 1/2″
across).

Braising: Heat wok or skillet to hot; add oil. When
oil begins to smoke, introduce meatballs 1 at a time,
so as not to cool oil. Fry meatballs until a brown
crust has formed. They must be well crusted in order
to retain their shape while stewing.

Cooking in Sandy Pot: Line sandy pot with shredded
Chinese mustard cabbage; sprinkle with pan oil from
meatballs, salt sugar. Add meatballs, then add cool
or cold stock. Bring slowly to boil; cover; reduce
heat to medium simmer for about 2 hours. Correct
seasoning if necessary. Serve.

—–

SALAD OF CHICKEN MELON *

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Fruits
Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
3 Chicken breasts — whole,
– boneless
1 Cantaloupe
1/2 lb Black grapes
1/2 lb Asparagus
1 c Chicken broth
1/2 c Dry white wine
1 Garlic clove — crushed
3 tb Capers
3 tb Parmesan cheese — coarsely
– grated
—–DRESSING—–
1/4 c Lemon juice
1/4 c Oil
1/4 c Dry white wine
1 Garlic clove — crushed

Cut cantaloupe into chunks. Halve and seed grapes. Trim asparagus,
boil, steam or microwave until just tender. Cut asparagus into 2 inch
lenghts. Combine broth, wine and garlic in a pan, add chicken; bring
to a boil, reduce heat and simmer for 5 minutes on each side, or
until tender. Drain chicken, cool, and shred finely. Combine chicken,
melon, grapes, asparagus and capers with dressing. Serve with
parmesan cheese. Dressing: Combine all ingredients in a jar, shake
well.

– – – – – – – – – – – – – – – – – –

Title: Sizzling Rice Soup
Categories: Chinese, Soups, Ceideburg 2
Yield: 4 servings

2 c Hot, cooked short-grain
-white rice
1/4 lb Medium-sized prawns in the
-shell
1/2 ts Salt
1/2 ts Sugar
1/2 ts Thin soy sauce
1 ts Cornstarch
ds Pepper
1/2 lb Napa cabbage
1 1/2 c Oil for deep frying
1 qt Chicken stock
1/2 c Fresh or defrosted frozen
-peas

For when you finally burn out on hot and sour soup, here’s a bonus!

It’s relatively simple, except for the rice part and well worth the
effort.

Press hot cooked rice into a thin layer (no more than 1/4 inch thick)
on a baking sheet. Place in a preheated 300F oven for 30 minutes.
Remove from the oven, turn the rice layer over, and return it to the
oven for an additional 30 minutes.

Remove from oven, and when cool enough to handle, break into 3-inch
pieces.

Shell, devein, wash and drain prawns. Dice prawns and place in a
bowl. Add salt, sugar, soy, cornstarch and pepper; mix well. Cut Napa
cabbage into 1-inch wide pieces.

Heat oil in wok to 325F

Meanwhile, bring chicken stock to a boil. Add prawns, peas and Napa
cabbage. Return to a boil.

Deep fry rice patties in hot oil until golden brown (about 5 minutes).
Remove and drain on paper towels.

Pour the hot soup into a deep serving bowl and immediately add the
rice patties. Both the rice patties and the soup must be as hot as
possible to produce the sizzle.

If the timing isn’t perfect, the soup can be reheated but the rice
patties cannot. (This final step, which is quite showy, may be done
at the table.)

Serve at once.

Makes 4 servings.

NOTE: The rice patties can be baked 2 weeks in advance, stored in an
airtight container and refrigerated. They also can be frozen for up
to 2 months.

Source unknown.

Posted by Stephen Ceideberg; February 10 1992.

MMMMM

Title: BAKED S’MORES
Categories: Cookies
Servings: 9

1 pk DUNCAN HINES Golden Sugar
-Cookie Mix
1 Egg
1 T Water
3 Milk chocolate bars (1.55
-oz ea)
1 cn Marshmallow creme (7 oz)

1. Preheat oven to 350’F. Grease an 8″ square pan.

2. Combine cookie mix, contents of buttery flavor packet from Mix, egg and
water in large bowl. Stir until thoroughly blended. Divide cookie dough in
half. Press half the dough evenly into bottom of pan.

3. Cut each milk chocolate bar into 12 sections by following division
marks on bars. Arrange chocolate sections into 4 rows, with 9 sections in
each row.

4. Place spoonfuls of marshmallow creme on top of chocolate. Spread to
cover chocolate and cookie dough. Drop remaining cookie dough by
teaspoonfuls on top of marshmallow creme. Spread lightly with back of
spoon. Bake at 350’F. for 25-30 minutes or until light golden brown. Cool
completely. Cut into squares.

Makes 9 squares.

MMMMM

Title: Prawns with Peanut Sauce
Categories: Seafood, Low fat, Indonesian, Ethnic
Yield: 4 servings

1 lb Medium prawns
1 c White wine
1 1/2 tb Smooth peanut butter
2 tb Safflower oil
1 1/2 tb Light honey
2 tb Low-sodium soy or tamari
-sauce
2 ts Rice vinegar
1/2 ts Dark sesame oil
1/2 ts Cayenne pepper
1 tb Green onion; minced
1 1/2 ts Ground coriander
1/2 ts Ground cumin
4 c Steamed rice; (optional)

Recipe by: the California Culinary Academy Preparation Time: 0:25

1. Wash prawns, peel, and devein. Place in a large saucepan with wine. Cook
over medium-high heat until they turn bright pink. Set aside.

2. In a small bowl mix together peanut butter and safflower oil until
smooth. Add honey, soy sauce, vinegar, sesame oil, cayenne, green onion,
coriander, and cumin. Mix well, then add prawns. Place prawns and sauce in
saucepan and reheat. Serve over steamed rice (if desired).

—–