4 c. thinly sliced unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. chopped parsley
1/2 t. pepper
1/4 t. each basil, oregano
8 oz. grated mozzarella (cheddar, Monterey Jack) cheese
4 T. butter or margerine
1/2 t. salt
2 eggs, well beaten
1 clove garlic, minced
1 can refrigerated crescent roll dough
2 t. prepared dijon mustard

Preheat oven to 375 F. Saute zuchinni and onion in margerine
until tender. Add parsley and seasonings. Blend eggs and
cheese in bowl, add veggie mixture. Separate dough into its
triangles, arrange in ungreased 10″ pie pan, pressing over
bottom and up sides to form crust. Paint crust with mustard;
pour veggie/egg/cheese mixture into crust. Bake 18-20 minutes
till knife inserted in center comes out clean. (I usually have
to cook a little longer). Allow to stand 10 minutes to set,
before serving.

Variations: just before baking add mushrooms and slices of
tomato on top of quiche.

COLD CHERRY SOUP #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Water
3/4 c Sugar
1 Cinnamon stick
Zest of 1 orange
4 c Pitted fresh tart cherries
Or frozen unsweetened
Cherries if using
Unsweetened reduce sugar to
1/4 cup
1 tb Arrowroot/cornstarch
1/3 c Cream
1/2 c Dry red wine

In a saucepan, combine water, sugar, cinnamon stick and orange zest; bring
to a boil. Add cherries, reduce heat and simmer for 30 minutes. Remove
cinnamon stick. Mix arrowroot with 2 Tb of the cherry mixture to make a
paste and return to soup, stirring constantly while bringing to a boil.
Reduce heat and simmer 30 minutes until thickened slightly. Mixture will
thicken as is cools. Chill. Before serving, stir in cream and wine. Serve
in champagne or wine glasses to show off color. Garnish with a cinnamon
stick and/or dollop of sour cream or yogurt.

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Title: Chicken Noodle Soup
Categories: Soups/stews, Low-cal, Poultry, Pasta
Yield: 8 servings

3 lb Chicken pieces 1/4 ts Rosemary
6 c Hot water, divided 1/4 ts Pepper
2 x Lg stalks Celery, thin slice 1 ts Salt, (opt.)
1 c Med Carrots, thin sliced 1/2 c Thin Egg Noodles
1/2 ts Dried Basil

In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots,
basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or
until chicken falls easily from the bone, stirring twice during cooking.
Remove chicken from the bones. Discard bones and skin. Dice meat and
return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at
High 8-10 minutes, or until water boils. Then, Microwave at High 7-10
minutes, or until noodles are tender.
PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol
Exchanges: 1 veg, 1 1/2 low fat meat

—–

NO BAKE COOKIES 2

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c White sugar
3 c Oatmeal
1/4 lb Butter/margarine
1/2 c Peanut butter
3 tb Cocoa
1 t Vanilla
1/2 c Milk

Combine sugarm butter, cocoa and milk over medium
heat. Bring to a boil. (let it boil a minute or so
while stirring) Remove from heat and stir in peanut
butter (smooth or crunchy). When peanut butter has
melted, add vanilla and oatmeal. Drop by rounded
teaspoons onto waxed paper. Makes about 3 dozen.

– – – – – – – – – – – – – – – – – –

Title: Gf Gingersnaps
Categories: Allergy, Diabetic, Cooky/bars
Yield: 20 servings

1/4 c Margarine 1/4 c Potato starch flour
1/2 c Sugar 1/4 ts Salt
2 tb Molasses 1 ts Baking soda
1 Egg 1/4 ts Ginger
1/2 c Soya flour 1/2 ts Cinnamon
1/4 c Cornstarch

This is a special recipe made without gluten.

Preheat oven to 350 F. Sift dry ingredients together. Cream
margarine and sugar together thoroughly. Beat in egg and molasses.
Add flour mixture. Mix well. Drop rounded teaspoons of dough onto
greased cookie sheet. Bake for 10 to 12 minutes. Makes 40 cookies.

2 cookies per serving: 1 fruit/vegetable choice, 1 fat

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.

MMMMM

FISH CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
1 c Diced potatoes
3 Slices of bacon
1 Med. onion
3/4 lb Fish fillets
1/8 ts Thyme
1 c Half and half
1/2 ts Salt
1/4 ts Pepper
2 tb Fresh parsley

Bring water to a boil in a Dutch oven; add potatoes.
Cover and cook 10 minutes. Fry bacon until
transparent; add onion, and cook until onion is soft
and bacon is lightly browned. Add bacon, onion ,
bacon drippings, fish fillets, and thyme to potatoes.
Simmer 10 minutes or until potatoes are tender. Stir
in half and half , salt, pepper, simmer 5 minutes.
Sprinkle with parsley.

– – – – – – – – – – – – – – – – – –

Title: Lamb Stock
Categories: Main dish Meats Soups
Servings: 10

2 lb Lean Lamb; Neck Or Shank
4 qt Water
6 ea Peppercorns
2 ea Cloves Garlic; Sm, Crushed
2 tb Parsley; Dried
1 ea Turnip; Quartered
2 ea Carrots; Cut In 2″ Pieces
2 ea Celery Stalks; Cut 2″ Pieces
3 ea Parsnips; Cut In 2″ Pieces
1 x Salt; To Taste

In an 8-quart pot, brown the meat well on all sides. Add the water,
peppercorns, garlic and dried parsley. Bring to a full boil, reduce the
heat and simmer for 1 hour. Add the turnip carrots, parsnips and celery
and continue cooking for an additional 1 1/2 hours. Cool completely and
strain. Salt to taste. Remove the meat from the bones and reserve for
another use. Refrigerate the stock for several hour then remove the
congealed fat from the surface.

Makes 3 1/2 Quarts

Each 1 Cup Serving Contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————–
39 5 G 1 G 0 1 G 0 1 Mg 0

From The Cookbook For The 90s by Helen V. Fisher

—————————————————————————–

Title: Family Favorite Chicken and Stuffing Bake
Categories: Chicken, Ceideburg 2
Yield: 6 servings

6 oz Instant chicken flavored
-stuffing mix
1/2 c Each chopped carrot, celery
-and onion (optional)
10 1/4 oz Campbell’s Cream of
-Mushroom Soup
1/2 c Milk
1 ts Chopped parsley
6 Skinless, boneless chicken
-breast halves (about 1 1/2
-lb.)
Paprika

Preheat oven to 400F. Prepare stuffing mix according to package
directions but add vegetables with seasoning packet. Combine soup,
milk and parsley; set aside.

In a 2- or 3-quart shallow baking dish, arrange stuffing across
center of dish. Spoon thin layer of the soup mixture in casserole on
each side of stuffing. Arrange chicken over soup mixture; overlap if
necessary. Sprinkle with paprika.

Pour remaining soup mixture over chicken. Cover with foil; bake for
15 minutes. Uncover; bake for 10 minutes more or until chicken is
fork- tender. Stir sauce before serving.

Makes 6 servings.

Posted by Stephen Ceideberg; October 14 1992.

MMMMM

Title: Southern Soft-Shell Tacos
Categories: Main dish, Southwest
Yield: 5 servings

1 cn HORMEL Chili with beans
2/3 c Uncooked instant rice
2 c Shredded Cheddar Cheese
Shredded Lettuce
10 Flour tortillas, warmed (10")
1 cn CHI-CHI’s Salsa
Sour cream

Cook rice according to package directions. Heat chili according to
package directions. Fill tortillas with equal amounts of rice, chili,
salsa, and cheese. Fold over sides of tortilla. Serve with sour cream
and lettuce.

MMMMM

Title: Tiessennau Mel (Honey Cakes) Welsh
Categories: Cakes
Servings: 6

4 oz Honey 1 t Cinnamon
4 oz Brown sugar 1 x Egg
1/2 lb Flour 1/2 t Bicarbonate of soda
4 oz Butter or margarine 1 x Caster sugar
1 x A little milk

Sieve together flour, cinnamon and bicarbonate of soda.

Cream butter and sugar. Seporate the egg yolk from the white. Beat the
yolk into sugar and butter, then add the honey, gradually.
Stir in the flour with a little milk as required and mix all together
lightly.

Whisk the egg white into a stiff froth and fold into mixture.

Half fill small patty tins with the mixture; dredge the top of each with
cester sugar. Bake in a hot oven for 20 minutes.

Oven control Gas mark 6 (400F) or 7 (425F).

When ready sprinkle a little more sugar.

Croeso Cymreig.

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