Cabbage Soup with White Beans and Noodles

Recipe By : Pillsbury, Fast and Healthy Cooking, Jan/Feb ’99
Serving Size : 4 Preparation Time :0:40
Categories : Bacon Beans/Legumes
Bobbie Not Sent Cabbage
Fast And Healthy Magazine Healthwise
Pasta/Noodles Pillsbury
Soups,Stocks Chowder

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon extra virgin olive oil
3 cups green cabbage — chopped
1/2 cup chopped onion
4 1/2 cups hot water
1/2 cup uncooked medium egg noodles
2 teaspoons chicken boullion cubes
15 1/2 ounce can navy beans — drained/rinsed
4 slices low-sodium bacon
1/2 teaspoon salt
cider vinegar — if desired

Spray Dutch oven with nonstick cooking spray. Add oil; heat over
Medium-High heat until hot. Add cabbage and onion; cook 6 minutes or until
browned, stirring frequently.
Add water, noodles, bouillon and beans; mix well.
Bring to a boil. Reduce heat; simmer 20 minutes.
Meanwhile, place several layers of microwave-safe paper towels in
Microwave-safe plate. Place bacon slices in single layer on towels, cover
with more towels. Microwave on High for 4-4 1/2 minuts or until crisp. Blot
to remove excess grease; remove from paper towels. Cool slightly; crumble
and set aside.
Remove Dutch overn from heat; stir in salt, ladle soup into 4 individual
soup bowls. Sprinkle each serving with bacon. pass vinegar to be stirred
into soup as desired.
Makes 4 (1 1/4 c.) servings.
Per serving; 240 calories, 6 g fat, 9% CFF, 15 mg cholesterol, 1130 mg.
sodium, 33 g carbohydrate, 7 g. fiber, 13 g protein
Dietary Exchanges: 2 starch, 12 very lean met, 1 fat.
Pillsbury, Fast and Healthy Cooking, Jan/Feb ’99, p. 16
MC formatting by bobbi744@acd.net ICQ# 12099532

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Serving Ideas : Serve with thick slices of pumpernickle bread and dark beer

Title: Plum Pudding
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 8 servings

2 c Wholewheat breadcrumbs 1/2 ts Salt
1 c Wholewheat flour 1 3/4 c Carrots, grated
1 ts Baking powder 1 c Green apples, grated
1 c Dried mixed fruit 5/8 c Skim milk
1 Grated rind of 1 sm. orange 5 tb Gran. sugar-free sweetener
1 Juice of 1 sm. orange 4 tb Margarine
1 Grated rind of 1 lemon 1 ts Liquid gravy browning
1 Juice of 1 lemon 1 Egg, beaten
2 ts Mixed baking spices 2 tb Plus 2 tb. brandy
1/2 ts Grated nutmeg 1 ts Margarine to grease dish
1/2 ts Ground cinnamon

Mix all the dry ingredients together. Add the carrots and apples.
Put the milk, sweetener, margarine and gravy browning into a small
saucepan and warm gently until the margarine has melted.

Cool and add to the dry ingredients along with the fruit juice, egg
and 2 tb. brandy. Mix well together. Pour into a greased baking
dish, cover with a lid or foil. Steam for 5 hours by placing covered
dish in a heavy kettle over 1 inch of boiling water. Cover kettle.

Allow to cool, cover with foil and store in a cool dry place. Use
within 7-10 days. Steam for 2 hours on the day the pudding is
required. To serve, warm 2 tb. reserved brandy in a large serving
spoon or ladle, ignite and pour over pudding.

The flamed pudding may be served with Clear Brandy Sauce or a
sugar-free egg custard sauce, flavored with brandy.

1/8 pudding = 220 cal, 30 grams carbohydrate, 5 grams fiber, 5 grams
protein, 8 grams fat.

SAUCE Blend the cornstarch with a little cold water and stir into the
boiling water. Boil for 2-3 minutes, stirring. Remove from the heat
and add brandy and sweetener.

1/8 sauce = 50 cal, negligible carb.

Source: The Diabetics’ Cookbook by Roberta Longstaff Jim Mann 1984
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Title: Chow-Down Chowder
Categories: Low-cal, Soups/stews, Vegetables
Yield: 6 servings

14 1/2 oz Chicken broth, can 13 1/2 oz Evaporated skim milk, can
1 c Broccoli, frozen, cut 8 oz Corn, whole kernal, drained
1 c Mushrooms, fresh, sliced 1 tb Pimiento, chopped
1/2 c Onion, chopped 1/4 ts Salt
1 tb Margarine 1/8 ts Pepper
2 tb Flour, all-purpose

PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat, 2mg chol., 477 Sodium
In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover
and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan
cook mushrooms and onions in margarine till tender. Stir
in flour, salt, and pepper. Add milk all at once. Cook and stir till
bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn,
and pimiento; heat through.
BETTER HOMES AND GARDENS

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Buttermilk Wheat Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine 4 Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
LARGE LOAF:
1 1/2 cups buttermilk
1 1/2 tablespoons butter or margarine
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
1/3 cup whole wheat flour
2 1/4 teaspoons active dry yeast — 1/4 oz. pkg.

Load bread machine in order suggested by manufacturer. Process on White
Bread cycle.
Source: , MC formatting by bobbi744@sojourn.com

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Serving Ideas : # 1 recipe in our family.

NOTES : One of the best. Wonderful light bread with cruspy crust. Very
large loaf.

Title: Snowy Apricot Bars
Categories: Cookies
Yield: 75 cookies

6 oz Dried apricots
1/2 c Firm butter
1/2 c Granulated sugar
2 1/2 c Bisquick baking mix
2 c Packed brown sugar
4 Eggs, beaten
2/3 c Bisquick baking mix
1 ts Vanilla
1 c Chopped nuts (opt)
Powdered sugar

Place apricots in 2-quart saucepan; add enough water
to cover. Heat to boiling; reduce heat. Simmer
uncovered 10 minutes; drain. Cool; chop and reserve.

Heat oven to 350 deg. F. Cut butter into sugar and 2
1/2 C. baking mix until crumbly. Pat into ungreased
jelly roll pan, 15 x 10 x 1 or so. Bake 10 minutes.

Beat brown sugar and eggs. Stir in apricots, 2/3 C.
baking mix, vanilla and nuts. Spread over baked layer.
Bake 30 minutes longer. Cool completely; cut into
bars, about 2 x 1 inch. Roll in powdered sugar (I dust
it on top). Makes 75 cookies.

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Title: FISKEPUDDING ELLER FISKEFARSE (FISH PUDDING OR FISH BALLS
Categories: Norwegian, Seafood, Main dish, Appetizers
Yield: 60 fish balls

1 tb Butter; soft
2 tb Bread crumbs; dry
1 1/2 lb Cod or haddock; skinned and
-boned
1/2 c Light cream and
1 c Heavy cream; combined
2 ts Salt
1 1/2 tb Cornstarch

“To make an authentic Norwegian fish pudding – white, delicate and
sponging in consistency – you should begin with absolutely fresh
white fish. The pudding is served weekly in Norwegian homes, usually
hot, with melted butter or a shrimp sauce (see recipe). Cold and
sliced, it is also excellent as part of an open-faced sandwich.”
With a pastry brush or paper towel, spread the bottom and side of a 1
1/2 quart loaf pan or mold with 1 tablespoon of soft butter and
sprinkle the mold with 2 tablespoons of dry bread crumbs. Make sure
the crumbs are evenly distributed and tap out any excess.
Cut the fish into small pieces and place a few pieces at a time in a
blender, along with a couple of tablespoons of the combined creams to
facilitate pur‚eing. Blend at high speed, turning the machine off
after the first few seconds to scrape down the sides of the jar with
a spatula. Continue to blend, one batch at a time, until all of the
fish is a smooth pur‚e. As you proceed, use as much of the cream as
you need to form this smooth pur‚e.
Place the pur‚ed fish in a large mixing bowl, beat in 2 teaspoons of
salt and the 1 1/2 teaspoons of cornstarch and slowly add any of the
cream that was not used in the blender, beating vigorously until the
mixture is very light and fluffy. Pour into the prepared mold and
bang sharply on the counter to settle the pudding and eliminate any
air pockets. Smooth the top with a spatula.
Preheat oven to 350øF. Butter a sheet of tin foil and seal it tightly
around the top of the mold. Place the mold in a baking pan and pour
into the pan enough boiling water to come 3/4 of the way up the sides
of the mold. Set the pan in the middle of the oven for 1 to 1 1/4
hours, regulating the heat if necessary so that the water simmers but
does not boil; if it boils, the pudding will have holes. When the top
of the pudding is firm to the touch and a toothpick or skewer in the
middle comes out dry and clean, the pudding is done.
Remove the mold from the oven and let rest for 5 minutes. Pour off all
excess liquid in mold, run a sharp knife around the inside, place a
heated platter on top and holding the mold and plate together,
quickly invert the two to remove the pudding from the mold. Clear the
place of any liquid with paper towels and serve the fiskepudding
while still hot.
TO MAKE FISH BALLS: Prepare the fish in the blender as described
above. Chill the pur‚ed fish in the mixing bowl for about 30 minutes,
then roll about 1 tablespoon of the fish in your hands at a time, to
make 1″ balls. Refrigerate them, covered with wax paper, until ready
to cook. Poach these fiskefarse by dropping them into 3 or 4 inches
of barely simmering salted water for 2 or 3 minites or until firm to
the touch. Scoop them out with a slotted spoon, drain thoroughly and
serve as part of a fish soup (see recipe). Makes 60 fish balls.

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CRACKER JACKS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Unpopped AM popcorn
2 tb AM Unrefined Safflower Oil
1/4 c Peanuts
2 tb AM Sunflower Seeds
2 tb AM Sesame Seeds
1/4 c Pecans
1/4 c Almonds
1/4 c Coconut
1/4 c -Raw honey, or up to…
1/2 c Raw honey

Pop popcorn and set aside. Heat a heavy skillet on medium heat. Add oil,
just enough to barely coat the bottom of the pan. Add peanuts and seeds;
roast lightly; add nuts and coconut; continue roasting until the coconut
begins to turn golden brown. Remove from heat and stir in the popcorn
and honey. Eat while warm or serve as a snack.

Source: Arrowhead Mills “Holiday Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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1 pound black beans
1 cup peeled, sliced carrots
l cup sliced onions
1 cup chopped celery
3 garlic cloves minced
2 teaspoons dried thyme
4 ounces bacon cut into 1-inch pieces
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
slices of lemon–1 per serving
2 tablespoons minced fresh parsley
dry sherry
Soak beans overnight–at least 6 hours.
Preheat oven to 300 degrees. Rinse beans
and place in pot with enough water
to cover. Bring to a boil and then drain.

Place beans in Dutch oven with carrots,
onion, celery, garlic, thyme and bacon.
Cover with 2 quarts water and add salt
and pepper. Bring to a boil and cover.
Place in oven and cook for 4 hours.
Puree the beans in blender with liquid.
Adjust seasoning to taste.

To serve, dip one side of lemon slices in
minced parsley and float parsley-side up
in each bowl. Add 1/4 ounce sherry before
serving.

Title: MILK CHOCOLATE FLORENTINE COOKIES
Categories: Cookies
Servings: 42

2/3 c Butter or margarine
2 c Quick oats, uncooked
1 c Sugar
2/3 c All-purpose flour
1/4 c Corn syrup
1/4 c Milk
1 t Vanilla extract
1/4 t Salt
1 pk NESTLE Toll House milk
-chocolate morsels (11.5 oz)

Preheat oven to 375’F.

Melt butter in medium saucepan over low heat. Remove from heat. Stir in
oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well.
Drop by measuring teaspoonfuls, about 3″ apart, onto foil-lined cookie
sheets. Spread thin with rubber spatula.

Bake 5-7 minutes. Cool on cookie sheets. Peel foil away from cookies.

Melt Nestle Toll House milk chocolate morsels over hot (not boiling)
water; stir until smooth. Spread chocolate on flat side of half the
cookies. Top with remaining cookies.

Makes 3 1/2 dozen sandwich cookies.

MMMMM

Penne Pasta W/tomatoes Chile

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoon Crushed red chile
1/2 cup Sun-dried tomatoes — cut in
Slivers
1 cup Black olives, cured in oil
Pitted and halved
1/2 cup Fresh basil — chopped
1/2 cup Fresh Italian parsley
Chopped
1 tablespoon Grated lemon peel
30 milliliter Garlic — minced
1/2 cup Olive oil
2 tablespoon Oil from the tomatoes
2 teaspoon Freshly ground black pepper
3/4 pound Parmesan cheese — grated
1 pound Penne pasta

Combine all ingredients, except the cheese and pasta, and let sit at room
temperature for a couple of hours to blend the flavors. Cook the pasta in 4
quarts of boiling salted water until tender but still firm – ‘al dente’.
Drain. Toss the pasta with the sauce and cheese until well coated and serve.

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