Curried Mushroom Soup

Recipe By : Kay Savik
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Boiling Water
1 Cup Dried Mushrooms — (1 oz.) * see note
Vegetable Oil Cooking Spray
2 Chopped Leeks — (white part only) (2
to 3)
2 Tablespoons Flour
1 Tablespoon Curry Powder
4 Cups Skim Milk
1 Chicken Boullion Cube
2 Cups Portobello Mushrooms — chopped
4 Cups Shiitake Mushrooms — chopped
1 Tablespoon Dry Sherry
1 Tablespoon Fresh Chervil — chopped
* oyster, morel, porcini, you pick
Put the boiling water over the dried
mushrooms in a bowl and set aside.
Preheat a heavy stockpot over medium high
heat for 1 minute, then
1 spray twice with vegetable oil. Add the leeks
and saute for about 3
minutes, stirring constantly, until
translucent. Add the flour and curry
powder. Stir with a wooden spoon until
leeks are well coated. Add milk
and boullion cube. Raise the heat heat to
high and cook just until bubbles

form around the edge.

Reduce heat to low, whisk until all ingredients are thoroughly combined.
Stir in fresh mushrooms and cook until soup is at desired thickness.

Meanwhile, remove the reconstituted mushrooms from their soaking
liquid, strain, squeeze out excess moisture, and roughly chop. Add
mushrooms to stockpot and cook 1 minute more.

Remove from heat, stir in the sherry and garnish with chopped chervil.

NOTES:

I have seen some interest in low fat recipies. I tried this one from
“In the Kitchen with Rosie” by Rosie Daley (yes, Oprah’s personal
cook). Actually, every recipie I’ve tried has been really good.

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Per serving: 2024 Calories; 9g Fat (3% calories from fat); 86g Protein; 466g
Carbohydrate; 18mg Cholesterol; 604mg Sodium

Oriental Cauliflower

Recipe By : My files
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat Oriental
Vegetables Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head cauliflower
1/2 cup broth
1 tablespoon soy sauce
2 teaspoons cornstarch
1/4 cup water
3 scallions — chopped

Skice cauliflower thinly. Cook in broth 5 min. Add soy sauce, cornstarch and
water. Cook till thickened. Garnish with scallions.

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Pureed Zucchini Soup (Pressure Cooked)

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or oil
1 large onion — coarsely chopped
2 cloves garlic — crushed
2 small potatoes (1/2 lb) — cut in 1/2″ cubes
2 large carrots — cut in 1/2″ slices
4 large zucchini (2 lbs) — cut in 1″ slices
4 cups vegetable stock — or
bouillon
1 tablespoon minced fresh basil — or
1 teaspoon dried basil
salt and pepper — to taste

serves 4 to 6

Heat the butter in the pressure cooker. Saute the onions and garlic for 1 minu
te. Add the potatoes and saute for another 1 to 2 minutes. Add the remaining
ingredients and stir to blend. Lock the lid in place and over high heat bring
to high pressure. Adjust the heat to maintain high pressure and cook for 5 min
utes. Let the pressure drop naturally or use a quick release method. Remove t
he lid, tilting it away from you to and pepper to taste.

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KASHA RUSTICA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Finely chopped onions
2 tb Margarine
8 oz Mushrooms, sliced
1 c Kasha — uncooked
1 Egg — beaten
2 c Vegetable stock
8 oz Pasta shells or bow ties
— uncooked
1 pn Salt
1 pn Freshly ground pepper

In a large skillet saute onions in margarine over
medium heat until lightly browned, about 10 minutes.
Add mushrooms and saute until mushrooms are browned,
about 5 minutes. Remove from heat and set aside. Mix
kasha with egg in a small bowl until kernals are
coated. Place kasha in a large non-stick skillet.
Cook over high heat, stirring and breaking kasha apart
with a fork until egg is set and grains are separate,
about 3 minutes. in a medium-size saucepan, bring
stock to a boil. Add stock to kasha, cover skillet and
simmer over low heat until liquid is absorbed, about
10 minutes. Remove from heat and set aside. Prepare
pasta according to package directions and drain.
Combine onion mixture, kasha and pasta. Season with
salt and pepper and serve hot.
Hint: This dish tastes even better made ahead and can
be refrigerated for 3 to 4 days. To reheat, place in
a casserole dish, cover and warm in a 350 F oven or in
a microwave oven.

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CREAMY CORN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Reduced-fat chicken broth
1 Sweet red pepper, finely
Diced
3 Scallions, minced
1 Shallot, minced
1 tb Unbleached flour
2 c Corn
1 3/4 c Skim milk
Dash of nutmeg
1 t Low-sodium soy sauce
Sweet red pepper rings
For garnish
Snipped fresh parsley

Place the broth in a 4-quart pot over medium heat.
Add the peppers, scallions and shallots. Cook,
stirring frequently, until the peppers are
crisp-tender, about 3 minutes. Add a bit of water, if
necessary, to prevent scorching. Stir in the flour
and cook until slightly thickened, 1-2 minutes,
stirring constantly. Remove from the heat and set
aside. Place 1 cup of the corn in a blender or food
processor with 1 cup of the milk. Process on low
until smooth. Add the corn-milk mixture, the
remaining corn, the remaining milk, nutmeg and soy
sauce to the peppers in the pot. Set over medium heat
and bring the mixture just to boiling, stirring
frequently. Reduce heat and simmer for about 5
minutes. Garnish with the red peppers and parsley.

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Cappuccino Cream Muffins with Chocolate Ripple

Recipe By : Robin Hood Flour Baking Festival 1993
Serving Size : 12 Preparation Time :0:00
Categories : Breads, Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CHOCOLATE RIPPLE:
1/4 c all-purpose flour
2 tbsp brown sugar — lightly packed
1 tsp cinnamon
2 tbsp butter or margarine
2 squares semisweet chocolate — chopped
BATTER:
2 tbsp instant coffee granules
1/2 c hot water
2 1/2 c all-purpose flour
1/2 c sugar
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 eggs
1 c sour cream
1/3 c butter or margarine — melted
1 square semisweet chocolate — melted, optional

Grease muffin cups or line with paper baking cups.

Chocolate Ripple:
Mix flour, sugar and cinnamon in a small bowl. Cut in butter until mixture
resembles fine crumbs. Stir in chopped chocolate. Set aside.

Batter:
Dissolve coffee in hot water, cool. Mix flour, sugar, baking powder, cinnamon
and salt in a large bowl. Beat eggs, sour cream, melted butter and coffee
together with a whisk or fork. Stir liquid into dry ingredients, stirring
just until moistened. Batter will be stiff. Spoon half the batter into
muffin cups. Spoon a heaping tbsp of ripple mixture on top. Top with
remaining batter. Bake at 400 F for 20 – 25 minutes or till firm to the
touch. Cool in pan 5 minutes, remove muffins and cool on a rack. If desired,
drizzle melted chocolate over top of muffins.

Formatted for MasterCook by Mardi Desjardins July 7, 1997.

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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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ENGLISH CRUMPETS – 🙂

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 g Strong white flour
2 1/2 ml Salt
2 1/2 ml Sugar
100 ml Milk
10 ml Dried yeast
1 pn Bicarb of Soda
Fat for frying

English crumpets are delicious when spread hot with
butter. The butter soaks into the crumpet and drips
down your chin as you bite them:)

Strong white flour is the type bakers use for bread
dough. High in gluten in makes a good risen batter or
dough. In England we have ‘Crumpet Rings’ which are
metal, about 3″ in diameter. These are placed into a
fry pan and act as moulds while the crumpet cooks.
Crumpets can be anywhere between 2″ and 5″ in diameter.

Sift the flour and salt into a mixing bowl. Gently
warm the milk to just hand hot and sprinkle on the
dried yeast. Leave to stand for 10 or 15 minutes
until frothy. Add the yeast mix to flour and beat to
a smooth batter. Cover with a damp cloth and leave to
stand in a warm place for 45 minutes, or the batter
has doubled in size. Dissolve the bicarb in 15ml of
warm water and beat it into the batter. Cover again
and leave to stand for a further 20 minutes. Place a
3 inch metal pastry cutter into a hot greased fry pan.
Pour in about table spoon of the batter to cover the
base thinly. Cook until the top is set and the bubbles
have burst. Remove it from the ring, turn the crumpet
over and cook the other side for 2 or 3 minutes only.
It should just colour slightly. Cool on a wire rack.
Eat them now, or leave to go cold and toast them until
brown on both sides. Spread with lots of good butter
and enjoy:) From Ron’s Plaice in Blackpool:)

From: Recipes

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Title: CHINESE ROAST PORK BUNS (BAU BUNS)
Categories: None
Yield: 1 servings

————————ROAST PORK————————
1/4 c Firmly packed brown sugar
1/4 c Ketchup
2 tb Soy sauce
2 tb Hoisin sauce
1 tb Dry sherry
1 Garlic clove, minced
1 1/2 lb Pork steaks (1/2-inch thick)

—————————SAUCE—————————
1 tb Cornstarch
1 tb Dry sherry
1 tb Peanut oil
1/2 c Chopped onion
1/2 c Chopped water chestnuts
1 tb Soy sauce
1 tb Hoisin sauce
1/2 c Chicken broth
1 17.3 oz can Pillsbury
-Grands Refrigerated
-Buttermilk Biscuits

—————————GLAZE—————————
1 ts Sugar
1 ts Water
1 Egg white

Heat the oven to 375 degrees. Line a broiler pan with
foil. In blender container or food processor, combine
all roast pork ingredients except pork. Blend until
smooth. Generously brush both sides of the the pork
steaks, reserving the remaining sauce. Place the pork
steaks on the foil-line pan; bake 30 minutes. Brush
both sides of pork with remaining sauce and bake 10 to
20 minutes more until tender. Let cool. Finely chop
the meat.

In a small bowl, combine cornstarch and sherry. Blend
well. Heat the oil in a wok and stir-fry onion and
water chestnuts until the onion begins to brown. Add
soy and hoisin; stir to coat. Add the chicken broth
and stir in the cornstarch mixture. Cook and stir
until thickened. Remove from heat; stir in pork.

Separate the dough into 8 biscuits. Press or roll
each into a 5-inch circle on a lightly floured
surfance. Place about 1/3 cup of the pork mixture in
the center and gather up the edges, pinch and twist to
seal. Place seam side down on an ungreased cookie
sheet. In a small bowl, beat the glaze ingredients
until blended; brush over buns. Bake at 375 until
golden brown. 8 sandwiches.

Leah Smith leah@smith.chi.il.us

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Olive Garden Salad Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1 1/2 cups Bottled Italian dressing
2 tablespoons Parmesan — grated
2 tablespoons Sugar
1 large egg — raw

Blend in blender on high speed 1/2 minute or until smooth. Pour this
mixture into the top of a double boiler and add 1/4 c oil. Stir gently with a
whisk over gently boiling water until it begins to thicken and egg is
completely
cooked.

Chill several hours or overnight before using. If the dressing is too
thick, add more Italian dressing as needed.

Mix together equal amounts of fresh spinach, iceberg and romaine lettuce.
Allow 2 C for each salad.

Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add
onion rings, radish, etc.

Source: Gloria Pitzer

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