ASPARAGUS TOMATO SITR-FRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
1 tb Cold Water
2 ts Soy Sauce
1 t Cornstarch
1/4 ts Salt
1 lb Fresh Asparagus Spears
1 tb Vegetable Oil
4 Green Onions — sliced diag.
-into 1″ pieces
1 1/2 c Fresh Mushrooms — sliced
2 sm Tomatoes — cut in thin wedges

Combine first 4 ingred. in sm. bowl, stirring until
blended. Set aside. Snap off tough ends of asparagus.
Remove scales from stalks with a knife. Cut asparagus
diagonally into 1 1/2″ pieces. Set aside. Pour oil
around top of preheated wok, coating sides; heat at
med. high for 2 min. Add asparagus and green onions;
stir-fry 3-4 min. Add mushrooms; stir-fry 1 min. Add
reserved cornstarch mixture to veg. mixture in wok;
cook until thickened and bubbly. Add tomato, and cook
just until heated. Serve immediately.

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Title: QUICK AND TASTY CHICKEN SOUP
Categories: Diabetic, Soups/stews, Main dish, Poultry, Crockpot
Yield: 4 cups

1 1/2 c Chicken; cooked diced.
1 1/2 c Chicken broth;
1 c Water
2 tb Onion; chopped fine
1/4 c Celery; diced fine
1/2 ts Thyme;
1/2 tb Arrowroot;
1 tb Water;

Simmer first seven ingredients for about 10 minutes.
Make paste of arrowroot and 1 tb water, add to soup.
Cook until clear and smooth (takes just a few seconds.

Food Exchange per serving: 2 3/4 LEAN MEAT EXCHANGES
CAL: 185 THAT’S ALL!!

Source: Recipes for Diabetics by Billie Little
(2 almost 2 1/2 years ago I was diagnosis as Diabetic,
this was one of the first of servral books I
prechased, then I found a EARLY version at the thrift
store. Both are so different.)

Brought to you and yours via Nancy O’brion and her

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Homemade Potato Soup

Recipe By : Frugal Cooking author Marenda Babcock
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium potatoes peeled cut bite size
1 stalk celery — sliced
1/2 teaspoon salt
3 cups water

Boil potatoes, celery, and salt in water until tender. Strain water saving 1 cu
p of the broth. Make white sauce recipe using 1 cup of the white sauce mix to 2
cups of cold water. When white sauce is thick, slowly add the cup of stock and
then the potatoes and celery. Let simmer about 15 minutes add salt and pepper
to taste.

Makes about 2 large bowls or 4 cups of delicious hot homemade soup.

from the Frozen Assets List

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Title: FISKESALAT MED PEPPERROTSAUS (FISH SALAD W/HORSERADISH SA
Categories: Norwegian, Salads, Seafood, Sauces
Yield: 4 servings

2 lb Halibut or cod fillet; cold
-boiled (see recipe)
4 tb Horseradish root; freshly
-grated -=OR=-
4 tb Prepared horseradish
1 pt Sour cream
1 ts Salt
1/8 ts White pepper
2 tb Onion; finely chopped
1 ts White vinegar
3 tb Dill; fresh, finely chopped
1 md Head lettuce; preferably
-Boston
2 Eggs; hard-cooked, sliced
3 Tomatoes; peeled cut in
-wedges

If you are using bottled, prepared horseradish, drain it through a
fine sieve, pressing out the excess juices with a wooden spoon or
squeeze it dry through a kitchen towel or double thickness of
cheesecloth. In a large mixing bowl, combine the horseradish, sour
cream, salt, pepper, onions, vinegar and 2 tablespoons of the chopped
dill. Break the fish into 2″ chunks and carefully fold it into the
sour-cream dressing with a rubber spatula. Marinate for at least 30
minutes in the refrigerator, then arrange the fish, sauce and all, on
a bed of dried, chilled lettuce leaves. Garnish with the sliced eggs
and tomato wedges and, just before serving, strew the remaining
tablespoon of chopped dill over the salad.

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CAROLINA DREAM FROSTING – DKP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Frosting Desserts
Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Egg yolks
1 3/4 c Sugar
1/2 t Salt
3/4 c Butter or margarine
1/2 c Bourbon
1/2 c Quartered candied cherries
1 1/2 c Chopped pecans
1 1/2 c Chopped seeded raisins
1 1/2 c Flaked coconut

Combine first 4 ingredients in top of a double boiler; beat at low speed
on an electric mixer 30 seconds or just until blended. Bring water to a
boil; reduce heat to low, and cook, stirring constantly, until mixture
is slightly thickened (about 20 minutes). Remove from heat; add
bourbon, and beat at low speed 1 minute. Combine remaining ingredients
in a large bowl. Pour egg mixture over fruit-nut mixture, mixing well.
Cool completely.

Di Pahl’s personal recipes-1994

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WISCONSIN POTATO CHEESE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Cheese
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or margarine
1 1/2 ts Salt
1/3 c Chopped celery
1/4 ts Pepper
1/3 c Chopped onions
1 d Paprika
4 c Diced peeled potatoes
8 oz Shredded cheddar cheese
3 c Chicken broth
Croutons
2 c Milk
Fresh chopped parsley (opt)

In a large saucepan, melt butter over medium-high
heat. Saute celery and onion until tender. Add
potatoes and broth. Cover and simmer until potatoes
are tender, about 12 minutes. In batches, puree potato
mixture in a blender (or food processor). Return to
saucepan. Stir in milk and seasonings. Add the cheese
and heat only until melted. Top with croutons and
garnish with parsley if desired.

(Recipe from an issue of “Country” magazine about a
year or two ago. It was the midwest contest winner for
Darlene Alexander of Nekoosa, Wisconsin.)

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Spinach And Mushroom Salad

Recipe By : Nathalee Dupree, TVFN
Serving Size : 1 Preparation Time :0:00
Categories : Dupree Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds fresh spinach — wash dry tear
1 small red onion — sliced
1/2 pound sliced mushrooms
2 teaspoons Dijon mustard
1/3 cup red wine vinegar
2/3 cup vegetable oil — or olive oil
2 garlic cloves — crushed
Salt and pepper — to taste
6 slices bacon — crisped and crumbled

Place the spinach in a salad bowl or on a serving platter. Add the red onion
and mushrooms. Whisk together the mustard and vinegar. Slowly whisk in the
oil. Add salt and pepper to taste. Just before serving, toss the spinach,
onions, and mushrooms with a portion of the dressing, adding more dressing as
needed to coat the leaves. Sprinkle with the bacon. Serve immediately. Yield:
4 to 6 servings

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NOTES : Spring Dinner Party

Title: Chicken Curry Rice Salad
Categories: Salads, Main dish, Poultry
Yield: 4 servings

1/2 c Plain yogurt
3 tb Curry powder; divided
1 Garlic clove; minced
1/2 ts Salt
1/4 ts Ground red pepper
4 Chicken breasts
— (boneless, skinless)
3 c Cooked rice; cooled
— (cooked in chicken broth)
1 md Red pepper; julienned
1/2 md Red onion; sliced
1 c Snow peas, julienned
2 Green onions; sliced
1/3 c Raisins
1/4 c Unsalted peanuts, chopped
1/4 c Light Italian dressing

Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red
pepper in medium bowl; mix well. Place chicken in mixture; stir to coat.
Cover and marinate 4 to 6 hours in refrigerator. Grill or broil chicken
and cut into strips; refrigerate. Combine rice, remaining 1 tablespoon
curry powder, red pepper, red onion, snow peas, green onions, raisins and
peanuts; mix well. Cover and refrigerate one hour. Pour dressing over
salad; toss. To serve, place chicken strips over salad.

Each serving provides:
* 463 calories
* 40.2 g. protein
* 11.2 g. fat
* 50.7 g. carbohydrate
* 4.8 g. dietary fiber
* 78 mg. cholesterol
* 1378 mg. sodium

Source: The Many Nationalities of Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Title: VELVET FUDGE SOUFFLE
Categories: Desserts, Red wine
Yield: 16 servings

1/2 c Sugar
1/4 ts Salt
6 Egg yolks
16 oz Semisweet chocolate chips
1 1/2 c Chilled whipping cream
2 pk Unflavored gelatin
1 3/4 c Sweet red wine
6 Egg whites
1/2 c Sugar
Sweetened whipping cream

Extend height of 1-quart souffle dish 3 inches above dish with band of
double thickness aluminum foil; secure ends of foil by folding
together, taping or fastening with paper clips.
Mix 1/2 cup sugar, the gelatin, salt and wine in 2-quart saucepan.
Beat egg yolks slightly; stir yolks and chocolate chips into gelatin
mixture. Cook over medium heat, stirring constantly, just until
mixture boils.
Chill pan in bowl of ice and water or refrigerator, stirring
occasionally, just until mixture mounds slightly when dropped from a
spoon, 20 or 30 minutes. Mixture should be slightly thicker than
unbeaten egg whites. If mixture becomes too thick, place pan in bowl
of hot water, stirring constantly, until mixture is of proper
consistency.
Beat egg whites until foamy in large mixer bowl. (Egg whites should
be at room temperature when beaten for best volume.) Gradually beat
in 1/2 cup sugar; beat until stiff and glossy. (Do not underbeat.)
Fold thickened gelatin mixture into meringue.
Beat 1 1/2 cups cream in chilled small mixer bowl until stiff; fold
into meringue mixture. Carefully turn into souffle dish. Refrigerate
until set, about 8 hours.
Just before serving, run knife around inside of foil band and remove
band. Garnish souffle with sweetened whipped cream.

—–

Title: Christmas Morning Wife Saver
Categories: Eggs, Holidays, Cheese
Yield: 8 servings

16 sl White bread,crusts removed
16 sl Ham
16 sl Sharp cheese
6 lg Eggs
1/2 ts Salt
1/2 ts Pepper
1 ts Dry mustard
1/4 c Minced onion
2 ts Worcestershire sauce
3 c Whole milk
ds Tabasco
1/4 lb Butter
Crushed Corn Flakes

In a 9×13 buttered glass baking dish, put in 8 pieces of bread.
Cover
with ham and cheese and then cover with remaining 8 pieces of
bread.
In a bowl, beat eggs, salt and pepper, dry mustard,
onion,worcestershire sauce, milk and tabasco. Pour over bread.
Cover
and let stand overnight in fridge. In morning, melt butter and pour
over top of bread. Cover with crushed corn flakes. Bake uncovered
for
1 hour at 350 F. Let stand for 10 minutes before serving.

Source: Best of Bridge

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