Cream of Shittake Mushroom Soup

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound shiitake mushrooms — sliced thin
1/2 medium oinion — minced
1/4 pound butter
1 quart chicken stock
1 quart beef stock
2 tablespoons toasted sesame seeds — crushe in blender
1/2 teaspoon seasoned salt
1 cup heavy cream
1 tablespoon chives — minced

In small saute pan, saute mushrooms and onions in half of the butter for 5
mins. Combine the stocks in a 3 qt. pot on medium heat. Add cooked mushrooms
and onion. Melt remaining butter in saucepan and add crushed sesame seeds.
Gradually add 1/4 cup of stock to the sesame seeds while stirring
continuously. Add sesame mixture to the warming stock. Add salt. Cook over
low heat for 10 mins. Cool broth prior to adding cream so as not to curdle
cream or (*see my note above to “hurry” the process). After adding cream,
stir until well blended. Heat throughly but DO NOT BOIL as separation will
occur. Serve in cups and garnish with chives.

– – – – – – – – – – – – – – – – – –

Per serving: 260 Calories; 20g Fat (65% calories from fat); 5g Protein; 19g
Carbohydrate; 57mg Cholesterol; 948mg Sodium

NOTES : *Hint to avoid curdling cream when adding to hot broth: place cream
in separate medium sized bowl or pan away from heat source. Slowly and
gradually add one ladel at a time of hot stock to the cream while stirring
during each addition. This will bring the cream up to the temperature of the
heating stock gradually and avoid separation when placed back into the heating
stock pot. (1 – 2 ladel additions should accomplish this depending on the
temperature of the stock and cream at time of combining.) Place the now
warmed cream back into the main stock pot, stirring as you add, then continue
with recipe below.

Total Grams- 27.6; Grams/serving- 2.8

Chicken And Pasta Primavera

Recipe By : Little Mom
Serving Size : 1 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Whole Chicken Breasts — 12 oz. each
4 Cups Water
1 Small Sprig Fresh Basil
1 Thick Slice Of Onion
1 Stalk Celery With Leaves
1 Bay Leaf
Salt
12 Oz Thin Spaghetti
1 Cup Fresh Green Beans
2 Cups Broccoli Flowerets
1/2 Cup Fresh Peas
1/2 Cup Unsalted Butter
1 Clove Garlic — crushed
1 Tbls Fresh Basil — chopped
2 Tbls Parmesan Cheese
Freshly Ground Pepper
1 Cup Carrots — sliced

Arrange chicken breasts in single layer in heavy skillet; add 4 cups water,
basil sprig, onion, celery, bay leaf, one teaspoon salt. Heat uncovered on
medium heat until water begins to boil; reduce heat to low. Simmer breasts
covered 5 minutes.
Remove skillet from heat. Uncover. Turn breasts over in hot broth.
Recover. Let stand off heat for 5 minutes. Uncover again. Let chicken
stand in broth for 10 minutes.
Remove breasts to plate with slotted spoon. Remove skin and bones. Pull
into 1″ wide strips. Set meat aside covered. Pour broth into 4 cup glass
measure. Return 1 cup of broth to skillet, reserve remainder for other
use.
Cook spaghetti in boiling water for 8-10 minutes. While pasta is cooking,
add carrots to chicken broth in skillet; heat to simmering over medium low
heat. Simmer carrots partially covered for 5 minutes. Add green beans,
broccoli and peas; simmer still partially uncovered, until tender 5-8
minutes. Remove from heat, drain vegetables, reserving broth for other
use. Wipe skillet dry. Melt butter in skillet over medium heat. When
foam subsides stir in garlic, saute for 2 minutes. Add vegetables, chicken
and spaghetti. Toss in butter until coated. Add more butter and salt to
taste. Sprinkle with basil, and parmesan cheese.

– – – – – – – – – – – – – – – – – –

Title: Cinnamon Spread
Categories: Spreads, Diabetic, Low-fat/cal
Yield: 12 servings

4 oz Soft margarine at room temp 1/4 c Granulated sugar substitute
1 ts Ground cinnamon

Combine ingredients and mix well Return to container and refrigerate
except when it is being used. 1 tsp/serving.

Each serving 1 fat exchange, 34 calories 4 gm fat, 47 mg sodium

Source: The New Diabetic Cookbook by Mabel Cavaiani, Contemporary
Books Shared but not tested by Elizabeth Rodier Oct 93

MMMMM

Chicken Corn Soup

Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Chicken — cut up
2 teaspoons salt
1/4 teaspoon saffron
2 cups corn
2 cups noodles
1 tablespoon parsley — fresh
1/8 teaspoon pepper
2 eggs — hard-cooked

Cover the chicken with 3 quarts of water and bring to a boil. Skim, turn
down the heat to low, add the salt and saffron and steep until the chicken
is tender. Remove the chicken and strain the stock. Take the chicken meat
from the bone and return to the stock. Add the corn and bring to a boil.
Add the noodles and cook for 15 minutes or until the noodles are tender.
Add the parsley, eggs and pepper and serve

– – – – – – – – – – – – – – – – – –

Per serving: 375 Calories; 14g Fat (34% calories from fat); 44g Protein;
17g Carbohydrate; 178mg Cholesterol; 676mg Sodium

SPINACH-FETA ROLLS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–SPINACH-FETA
FILLING——————-
1 1/4 lb Spinach — fresh, stemmed and
–washed
1 tb Olive oil
3 bn Scallions, trimmed and
–chopped (1-1/2 c)
1/4 c Feta cheese — crumbled
2 tb Parmesan cheese, freshly
–grated
2 tb Dill — fresh, chopped
1 tb Lemon juice
Salt pepper, to taste
2 lg Egg whites
—–PHYLLO PASTRY—–
8 Phyllo dough sheets (14×18“)
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
1 t Poppy or sesame seeds, or a
–combination

To make filling: Put spinach with water still
clinging to the leaves in a large pot. Cover and cook
over medium heat until the spinach is wilted, about 5
minutes. Drain and refresh with cold water. Squeeze
the spinach quite dry and chop. In nonstick skillet,
heat oil over medium heat. Add scallions and saute
until softened, 2 to 3 minutes. Transfer to a
medium-sized bowl and stir in spinach, feta, Parmesan,
dill and lemon juice. Season with salt and pepper.
Beat egg whites lightly with a fork and stir into the
spinach mixture.

To form phyllo rolls: Set oven rack on the upper
level; preheat to 350 degrees F. Coat a baking sheet
lightly with nonstick cooking spray or line with
parchment paper. In a small bowl, whisk together egg
white, oil and salt. Lay one sheet of phyllo on a work
surface with a short side toward you. Brush lower half
of the sheet with the egg-white mixture. Repeat this
step with a second sheet of phyllo and set on top of
the first. Spoon one-quarter of the spinach filling
along one long edge. Tuck in the side edges and roll
up, jelly-roll fashion. Place on the prepared baking
sheet. Repeat with the remaining phyllo, egg-white
mixture and filling, making 4 rolls in all. Brush tops
of the rolls lightly with the egg-mixture and sprinkle
with seeds, if desired. Bake for 25 to 30 minutes.
With a serrated knife, cut each roll diagonally into 9
pieces and serve hot.

The rolls may be prepared, baked and sliced up to 2
days in advance. Reheat in a 350 degree F oven for 10
to 12 minutes, or until heated through. Makes 36
appetizers.

39 calories per piece: 2 g protein, 2 g fat, 5 g
carbohydrate; 77 mg sodium; 1 mg cholesterol.

**”Inspired by the Greek appetizer spanakopitakia,
these rolls are easy to make for a crowd."
–From Eating Well, May/June 1993.

– – – – – – – – – – – – – – – – – –

Coffee Almond Ice Cream Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Chocolate wafer crumbs (abou — 30 cookies)
1/4 cup Unsalted butter — melted
1 1/2 pints Coffee ice cream — slightly
softened
1 1/2 cups Heavy cream — well chilled
1 teaspoon Vanilla
1 1/2 cups Amaretti — crushed
1/2 cup Almonds; sliced — toasted
Dark chocolate sauce

In a bowl with a fork, stir together the crumbs and butter until the mixture is
well combined. Pat the mixture onto the bottom and 1″ up the sides of a lightly
oiled 8", 2-1/2″ deep springform pan. Freeze crust for 30 minutes or until
firm. Spread ice cream evenly on the crust and return to freezer for 30
minutes or until ice cream is firm. In a bowl with an electric mixer, beat
cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and
spread over ice cream. Smooth top of cake, sprinkle with almonds, and freeze
cake for 30-45 minutes, or until top is firm. Freeze cake, covered with plastic
wrap and foil, overnight. Just before serving, wrap a warm damp towel around
the side of the pan, remove side of pan, and transfer cake to a serving plate.
Cut into wedges with a knife dipped in hot water and serve it with the Dark
Chocolate Sauce.

– – – – – – – – – – – – – – – – – –

Title: Eggnog Snickerdoodles
Categories: Cookies
Yield: 48 servings

1 x -Terri Sawchuk PKHJ43B 1/4 ts Salt
1 x -MAIN INGREDIENTS: 2 ea Eggs
2 3/4 c All-purpose flour 1/2 ts Brandy extract
2 ts Cream of tartar 1/2 ts Rum extract
1 1/2 c Sugar 1 x -SUGAR MIXTURE
1 ts Baking soda 1/4 c Sugar or colored sugar
1 c Butter-softened 1 ts Nutmeg

Preheat oven:400 In 3-qt. mixer bowl combine all cookie ingredients. beat
at low speed, scrapingsides of bowl often, until well mixed (2 to 4 min.).
In small bowl combine sugar mixture; stir to blend. Shape rounded
teaspoonful of dough into 1"balls; roll in sugar mixture. place 2″ apart
onto ungreased cookie sheets. Bake near center of 400 oven for 8 to 10 min.
or until edges are lightly browned. Reformatted by: CYGNUS, HCPM52C

—–

Title: BANANA BREAD PUDDING WITH BANANA RUM SAUCE
Categories: Puddings
Yield: 12 servings

MMMMM———————–BREAD PUDDING—————————-
6 c Bite-sized pieces
-of day-old French bread
3 c Milk
3 lg Eggs
2/3 c Plus 1 tb sugar
2 lg Very ripe bananas
3/4 tb Vanilla extract
1 tb Ground cinnamon
1/4 ts Ground nutmeg
1/2 c Seedless raisins
1/2 c Roasted pecans
3 tb Unsalted butter
3/4 c Heavy whipping cream

MMMMM———————-BANANA RUM SAUCE—————————
2/3 c Unsalted butter,
-room temperature
1/2 c Packed light brown sugar
6 lg Ripe bananas, quartered
1 ts Ground cinnamon
1/4 ts Ground nutmeg
3 tb Dark rum
2 tb Banana liqueur
1/2 ts Pure vanilla extract

Chef Frank Brigtsen of Brigtsen’s Restaurant in Uptown New Orleans is
a fantastic cross between the classic bread pudding and Bananas
Foster, the great flaming bananas and ice cream dessert.

Preheat the oven to 300F. Put the French bread pieces into a 9x12x2
inch baking pan. In a blender or food processor, blend the eggs,
milk, 2/3 cup of sugar, bananas, cinnamon, nutmeg and 1/2 teaspoon of
the vanilla until smooth. Pour this mixture over the French bread
pieces. Fold in the raisins and the pecans and let the mixture set
for 20 minutes. Top with small pieces of the butter.

Cover the pudding with aluminum foil and place the pan into a larger
pan. Add warm water to a depth of 1 inch in the larger pan. Bake for
1 hour. Remove the foil and bake uncovered for 15 minutes until set.

In a deep, medium bowl, whisk the cream just until it begins to
thicken. Add the remaining 1 tablespoon of sugar and 1/4 teaspoon
vanilla. Continue whisking unti soft peaks form. Cover and chill.

Banana Rum Sauce Heat a large saute pan or skillet over low heat. Add
the butter, sugar, bananas, cinnamon and nutmeg. Moving the skillet
back and forth, cook until the butter and sugar become creamy and the
bananas begin to soften, about one minute. Remove the skillet from
heat and add the rum and the liqueur. Return the pan to the heat.
Tilt the pan, avert your face and and light the liquid with a long
match. Shake the skillet until the flames subside. Add the vanilla,
remove from heat and keep warm.

To serve, place a large scoop of bread pudding in the middle of each
serving plate or bowl. Place 2 slices of banana on each plate and top
with about 3 tablespoons of sauce. Spoon the whipped cream over the
bread pudding and serve immediately. Walt MM

MMMMM

Pie Shell for Pecan Pie

Recipe By :
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups all-purpose flour — plus extra for dough and
surface
2 tablespoons confectioners’ sugar
1/2 teaspoon salt
8 tablespoons chilled unsalted butter — cut into 1/4-inch
pats
2 tablespoons vegetable shortening — frozen solid and cut
into small
1 large chilled egg white — thoroughly mixed with ice
water (ab
1 large egg yolk — beaten with 1/8 teaspoon water

1. Mix flour, sugar, and salt in food processor
fitted with steel blade. Scatter butter and
shortening over dry ingredients and pulse until
mixture resembles coarse cornmeal, 10 to 15
seconds. Turn mixture into medium bowl.

2. Sprinkle egg white mixture over flour
mixture and, with blade of rubber spatula,use
folding motion to mix. Press down on dough
with broad side of spatula until dough sticks
together. Shape dough into ball with hands,
then flatten into 4-inch disk. Dust dough
lightly with flour, wrap tightly in plastic
wrap, and place in refrigerator for at least
1 hour or up to 2 days.

3. Roll dough on lightly floured surface into
13-inch circle and transfer to 9-inch pie pan,
preferably glass. Press dough into corners and
sides of pan, being careful not to stretch
dough. Trim edges of dough to make 1/2-inch
overhang. Tuck overhanging dough under so that
folded edge is flush with rim of pan. Flute
edge.

4. Chill shell until firm, about 1 hour. Prick
sides and bottom with fork and line entire
shell with heavy-duty aluminum foil, pressing
foil firmly against shell and extending it over
fluted rim. Prick foil with fork and return
shell to refrigerator while oven is heating.

5. Adjust oven rack to center position and heat
oven to 400 degrees. Bake, pressing once or
twice with mitt-protected hands, if necessary,
to flatten any puffing, until crust is firmly
set, about 15 minutes. Remove foil and continue
to bake until bottom begins to color, about 10
minutes longer. Remove from oven, brush sides
and bottom with egg yolk, and return to oven
until yolk glazes over, about 1 minute longer

– – – – – – – – – – – – – – – – – –

NOTES : For a 9-inch single pie shell

Frozen Fruit Cupcakes

Recipe By : Good Housekkeeping Book of Desserts/ p. 257
Serving Size : 12 Preparation Time :0:00
Categories : Sweet Endings- Fruit Desserts Low Calorie
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small lemon
2 cups buttermilk
1/2 cup sugar
1/8 teaspoon salt
2 cups assorted fresh fruit

GARNISH:
Lemon leaves, halved strawberries,
blueberries, raspberries and
nectarine wedges

IMPORTANT NOTE:
Begin about 3 -1/2 hours before serving or prepare a day ahead.

Line (twelve) 2-1/2-inch muffin pan cups with fluted paper baking cups. Into a
large bowl, grate peel from lemon. Add buttermilk, sugar and salt. With wire
whisk; mix til blended. Gently stir in 1-1/4 cups fruit. Spoon mixture into
paper baking cups. Top with remaining 3/4 cup fruit. Some fruit will stay
above mixture for pretty color.)

Cover; freeze til firm, about 3 hours. Peel off paper baking cups from
dessert.

– – – – – – – – – – – – – – – – – –

NOTES : *Use a wide variety of fruits such as halved strawberries, chopped
peaches, chopped nectarines, blueberries or raspberries.

**I have not made this dessert, however, the presentation is EXQUISITE in the
cookbook!