GINGER-CHICKEN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn (14 1/2 oz)chicken broth
2 ts Soy sauce
1 sm Clove garlic-minced
1 t Fresh ginger, minced
1 c Water
1 Chicken bouillon cube
1 1 inch piece gingerroot
1 oz Tofu, cut in 4 slices
2 Large spinach leaves, choppd
1 tb Dry sherry, if desired

In a small bowl, combine 1/4 cup broth, soy sauce, garlic and minced
gingerroot; set aside. In a medium saucepan, combine remaining broth,
water and bouillon cube. Bring to a boil over high heat; reduce heat until
mixture barely simmers. Crush bouillon cube with back of a spoon. Stir
until bouillon cube is completely dissolved. Cover; simmer 5 minutes.
Meanshile, peet and thinly slice gingerroot piece; add to hot broth
mixture. Cover; simmer over low heat 15 minutes. Add tofu to soy-ginger
marinade, turning to coat all sides. Let marinate 15 minutes. Using a
slotted spoon, remove and discard sliced gingerroot from bouillon mixture.
Add spinach to simmering broth; add sherry, if desired. Simmer 1 minute
longer. Remove tofu from marinade. Place 1 marinaded tofu slice into each
of four soup bowls. Ladle 3/4 cup hot broth mixture into each bowl.

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PINEAPPLE SALSA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Pineapple chunks, fresh
1 Cucumber — peeled, seeded and
-chopped
2 Scallions — chopped
1 Jalapeno pepper — seeded and
-finely chopped
1 Bell pepper, yellow — cored,
-seeded and chopped
1 c Pineapple juice, unsweetened
1/4 c Lime juice, fresh
1 t Sugar
pn Salt

In a food processor or blender, combine pineapple
chunks, cucumbers, scallions and jalapenos and process
until smooth. Add yellow peppers and, using an on/off
motion, process until finely chopped. Transfer the
mixture to
a bowl and stir in pineapple juice, lime juice,
cilantro, sugar and salt. Cover and refrigerate until
chillled, at least one hour. The soup can be stored,
covered, in the refrigerator for up to 8 hours.
Makes about 5 cups. Serves 6.

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BUTTERNUT SOUP

Recipe By : PICK OF THE DAY SHOW #PD7724 12/24/96
Serving Size : 1 Preparation Time :0:00
Categories : 12/24

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds butternut squash — peeled and cubed
2 apples — peeled and cubed
1 large onion — chopped
3 tablespoons butter
1 teaspoon ground ginger
1/2 cup apple cider
2 cups vegetable stock
milk or cream

Heat the butter in a soup pot and saute the onions until they are
softened. Add the squash and apples and the ground ginger. Add the
cider and stock, cover and cook until softened, about 25 minutes or
longer. Blend the soup, thinning with additional stock if needed. Add
heated milk or cream just before serving.

TIP:
VEGGIE SPAGHETTI

Heres a great way to get your kids to eat squash! Just pierce the stem
end of a spaghetti squash with a knife or metal skewer, and place on
roasting sheet. Roast at 350 for about an hour, open, and create
strands by pulling away the flesh with your fork. Serve with butter
and Parmesan cheese or tomato sauce.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

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Date: Mon, 27 Dec 93 15:37:01 CST
From: ekatman@midway.uchicago.edu (Eileen ‘Lee’ Katman)

Booze beans and dumplings

this is one of those “It tastes better the next day” meals

Booze beans

saute one big chopped onion in red wine until soft
dump 1 cup rough chopped mushrooms in (more if you like)
saute until liquid begins to evaporate
put in
2 cloves minced garlic
1 bay leaf
4-6 peppercorns (or lots of fresh ground pepper)
pinch thyme
salt to taste
put in 3 cans of your favorite beans (I used pintos), drained and rinsed (or
maybe 6 cups cooked beans)
put in enough wine to make it soupy (for every 3 wine put in 1 water)
(you might want to put in 1 tsp flour mixed in water to get a denser broth)
simmer for a long time
let sit overnight

2nd night bring to a boil, put in 1-2 cups frozen peas and top with dumplings

Dumplings

1 cup flour (try 1/2 wheat, 1/2 white)
1/4 cup egg replacer 1/4 cup milk
(or put 1 egg white in cup and fill with milk to 1/2 cup level)
2 tsp baking powder
1/2 tsp salt
lots of pepper
shake of rosemary

mix thoroughly. Drop by spoonsful on to low boiling pot. Cover and let
simmer for 10 mins (don’t turn down heat!)

Both recipes adapted from the Joy of Cooking (Boeuf Borgonionne (sp) and
Dumplings are 2 separate recipes)

This was great as a lunch (you could do everything in one night and just
have for lunches). My husband thought it would be better over noodles than
with dumplings.

Mexican Summer Soup
Recipe By : Lynne Neumann
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Vegetables
Vegetarian Soups Stews
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup kidney beans
1/3 cup garbanzo beans
1/3 cup black beans
3 medium tomatoes — coarsely chopped
1 small onion — coarsely chopped
1 banana pepper — finely chopped
1/2 cup green beans — fresh
1/2 cup zucchini — cubed
4 cloves garlic — pressed
1 teaspoon chili powder
1 teaspoon ground cumin
2 bay leaves
salt and pepper — to taste
1/4 cup red wine
Wash and soak beans overnight (I cooked mine the next day on low in the slow
cooker while I was at work) drain rinse beans before adding to pot.

In a medium saucepan sauté onion and garlic in water until tender.

Add fresh green beans and banana peppers, continue to sauté for 3 minutes.
Be sure to keep track of the water so it doesn’t dry out.

Just before the water completely dries up add the zucchini and sauté 2
minutes ( the zucchini should add some moisture to the pot, but if it
doesn’t add more water just to keep from scorching veggies).

Add fresh tomatoes, beans, wine, spices and cook until this thickens and the
tomatoes have made a nice sauce.

As I am on a restricted salt diet I did not add salt to mine, however, I did
add some sweetener to the whole batch. Even without salt this dish was very
good. I haven’t tried it with salt substitute, so I don’t know how it would
work. The nutritional rundown on this dish is quite good and it taste good
too.
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Enjoy, Lynne

Title: Hot Pepper Chicken
Categories: Chicken, Oriental, Poultry, Meats, Wok
Yield: 4 servings

2 Whole chicken breasts
-OR
4 Chicken breast halves
Salt
Corn starch
4 Fresh hot peppers
1 tb Brown sugar
1 tb Cider vinegar
2 tb Soya sauce
1 tb Wine
1/2 c Water
1 c Peanuts
2 tb Oil

1. Cut chicken meat in sheets away from breast bone, slice into
squares of 1×1". Dredge in a mixture of corn starch and salt on a
piece of wax paper. Allow pieces to dry individually on wax paper
about 20 minutes.

2. Remove seeds from fresh peppers. Coarsely cut into strips. Reserve.

3. Mix sugar, vinegar, soya sauce, wine together in a small bowl.
Reserve.

4. Heat oil in wok until smoking, add dredged chicken, stir fry on all
sides. If oil is hot enough for chicken, pieces will not stick to wok.

5. Add sugar and vinegar reserve, hot peppers. Place cover over wok.
Add 1/2 cup water, cook over medium heat 5 minutes. Self gravy should
form in the bottom of wok. Stir chicken in gravy so it will cook in
gravy. Gravy should become gelatinous after 5 minutes of cooking. If
it becomes too thick, thin gravy out with small amounts of water.

6. Sprinle in 1 cup of peanuts, mix thoroughly.

NOTE: Canned hot peppers are too soft to be used for this dish. If
desired, dried cayenne peppers can be reconstituted for use. If you
are fond of this dish, it is well to freeze your own hot peppers, in
season.

MMMMM

Title: Antipasto Kabobs
Categories: Appetizers, Salads, Vegetables
Yield: 8 servings

8 Salami, casing removed
8 Pepper, pickled, mild, sm
2 Zucchini, quarter crosswise
16 Olives, black, pitted
16 Tomatoes, cherry, washed
Drained
1/3 c Oil, olive
2 tb Lemon juice, freshly squeeze
1 tb Vinegar, balsamic
1/4 ts Oregano, dried
1 Garlic, clove, minced
1/4 ts Salt
1/4 ts Pepper, fresh ground, white

Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a
slice of salami around a small pepper. Thread on skewer. Thread on
a piece of zucchini, an olive, a tomato, then another olive and
another tomato. Repeat with the remaining skewers. Set kabobs aside.

Light the coals. Mix remaining ingredients for dressing. Brush
kabobs with dressing. When coals are hot, set kabobs on grill rack
about 4 to 6 inches from heat source. Grill kabobs for 3 to 4
minutes, turning once or twice as needed. Food should be hot and
beginning to char.

Transfer kabobs to serving dish.

MMMMM

Fairy Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup powdered sugar
1 cup white sugar
1 cup margarine
1 cup vegetable oil
2 eggs — beaten
1 teaspoon vanilla or almond flavoring
4 1/2 cups flour plus 2 tbsp.
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar

Mix all ingredients. Chill dough and roll into balls. Press down with fork or
glass. Nuts or fruits may be added before chilling dough. Bake at 370 degree
s for 12 minutes. Should be light brown. This is a large recipe and very good
.

busted by sooz

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TROPICAL MUFFINS WW

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c Flour, all-purpose
1/4 c Sugar, granulated
1 tb Baking powder
6 tb Margarine, unsalted
1 1/2 c Pineapple, crushed, canned
– no sugar added
1 t Vanilla extract
1/2 ts Coconut flavor, imitation

Preheat oven to 375. Combine flour, sugar and baking
powder, cut min margarine until mixture resembles
coarse meal. Add remaining ingredients, stir until
mixture forms a sticky dough and leaves sides of bowl
~ do not overmix. Spray 12 muffins cups with cooking
spray, divide batter amount cups. Bake until golden
brown – about 30 to 35 minutes. Remove to wire rack
and cool. Serve immediately or freeze.

Weight Watcher Exchanges: 1 Bread, 1-1/2 Fat, 35
Optional calories.

Nutritional Analysis per serving: 175 calories, 3 g.
protein, 6 g. fat, 27 g. carbohydrate, 103 mg.
sodium, 0 mg. cholesterol.

Calories from fat: 30%

Original recipe from Weight Watchers “Fast
Fabulous” cookbook. Conversion by Rick Weissgerber.
[GEnie D.WEISSGERBE]

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Title: CHORIZO (MEXICAN SAUSAGE)
Categories: Pork, Mexican, Meats
Yield: 20 servings

20 Sausage casings (pork
-casings for authentic
-links)
Vinegar
2 lb Lean pork trimmings
8 oz Beef OR pork fat
2 md Onions, quartered
8 Cloves garlic, pressed
1/2 c Cider vinegar
1/4 c Tequila (optional)
1/4 c Ground red chile, mild OR
-hot
1 ts Ground cinnamon
1 1/2 ts Ground comino
1 ts Ground Mexican oregano
1 tb Salt

..I [=Jane Butel] have generally made bulk sausage, as
it is much easier. Sausage has to be taken out of the
casing for most uses anyway.

1. Clean the casings, rinse well with water, then
pour vinegar through them. Set aside.

2. Use a food processor or the coarse blade of a meat
grinder, grind the meat and fat. Add the onions,
garlic, vinegar, tequila and seasonings, using the
hotness of chile powder your family and guests will
prefer.

3. Stuff the casings. First cut the casings into
3-ft lengths and tie one end together. Use either a
funnel or filling tube to fill the lengths. Tie at
about 4-inch intervals with heavy thread.

4. Place on a cookie sheet covered with wax paper.
Set on the counter for about 2 hours, then refrigerate.

5. After a day, freeze what you will not use within a
week or two. Mixture should ripen for at least 8 hours
before using.

Notes: If you have no food processor or grinder, buy
triple ground pork. Prepare the recipe once and taste
for the mildness or hotness of the ground red chile.
Adjust to suit your taste for the next time you make
sausage.

Freezing hints: Mold the sausage into 1/2-pound lumps
and freeze between pieces of foil inside a heavy
plastic bag.

Maximum recommended freezer storage: 3 months.

Makes 20 sausages or 2 2/3 pounds bulk sausage.

From: JANE BUTEL’S TEX-MEX COOKBOOK by Jane Butel,
Harmony Books, New York. 1980. ISBN 0-517-539861
Shared by: Karin Brewer, Cooking Echo, 7/93

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