Title: TEXAS-STYLE TORTILLA SOUP
Categories: Tex-mex, Soups, Crockpot, Meats
Yield: 8 servings

——————-SHARON MEHL – CFFM46A——————-
1/4 md Onion; chopped
-OR 1 ts. minced onion
2 Garlic cloves; minced
-OR 1/4 ts. garlic powder
2 tb Oil, vegetable
28 oz Tomatoes, whole; blended
10 1/2 oz Broth, beef condensed
-OR 2 bouillon cubes water
10 1/2 oz Broth, chicken condensed
-OR 2 bouillon cubes water
10 1/2 oz Soup, tomato, condensed
1 c -Water
1/2 c Pace picante sauce
2 ts Sauce, Worcestershire
1 ts Cumin, ground
1 ts Chili powder
1/2 ts Lemon pepper; (optional)
1 ts Salt; (optional)
4 Tortillas; corn (optional);
-cut into 1/2 inch wedges
1/2 c Cheese, cheddar (2 oz);
-shredded (optional)
2 lb Stew meat, boneless (option)
2 c Chicken mixture; (optional)
-from Chicken Flautas recipe

1. Cook onion, garlic, and stew meat (if using as
main course), in oil in Dutch oven until onion is
tender but not brown; drain well. Add tomatoes (with
juice) to Dutch oven with remaining ingredients except
tortillas and cheese.
2. Bring to a boil; reduce heat. Simmer uncovered 1
hour.
3. Add tortillas; continue simmering 10 minutes.
Ladle into soup bowls; sprinkle with cheese and serve
with additional picante sauce.

Makes 6 to 8 servings, about 9 cups soup.

**NOTE: This is so delicious, no one will believe how
easy it is to make. My “variations” are listed as the
“OR” in ingredients…found it to taste the same. I
usually don’t even mess with the tortillas and cheese.
It tastes wonderful served with “Chicken Flautas”…or
just make the chicken as indicated in the Flauta
recipe (except chunk the chicken) and just toss into
this soup! I think this could also easily be adapted
to crockpot!

Note from Pace: This spicy, tortilla-topped soup owes
its authentic south-of-the-border flavor to PACE
picante sauce and slow, siesta-like simmering. Source:
Pace Picante 40th Anniversary Cookbook

—–

LEMON CHIFFON PIE (C H)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope unflavored gelatine
1/2 c Cold water
4 Eggs — separated
1 c C and H Granulated Sugar
2 ts Grated lemon peel
1/2 c Lemon juice
1/4 ts Salt
1 Baked 9″ crumb crust
-OR- pastry shell
Sweetened Whipped Cream

In sauce pan soften gelatine in cold water. Add
slightly beaten egg yolks, 1/2 cup sugar, lemon peel
and juice. Cook stirring constantly until sugar is
dissolved and gelatine is melted. (About 5 minutes.)
Cool stirring occasionally until firm but not hard.
In large mixing bowl beat eggs with salt until foamy;
gradually beat in remaining 1/2 cup sugar until stiff
peaks form. Set aside. Beat thickened gelatine
mixture until light and fluffy. Gently fold in beaten
egg whites. Heap lightly into pie shell. Refrigerate 3
hours or longer until firm. Top with sweetened whipped
cream before serving.

MICROWAVE DIRECTIONS: Soften gelatine in cold water in
deep 1 quart glass bowl. Add slightly beaten egg
yolks, 1/2 cup sugar, lemon peel and juice. Microwave
on medium power (50%) 4 minutes stirring every minute
until sugar is dissolved and gelatine is melted.
Precede {sic} as directed in recipe.

Reprinted with permission from _Pies On Parade_ (Jean
Porter, C and H Sugar Kitchen) Electronic format by
Karen Mintzias

– – – – – – – – – – – – – – – – – –

Italian Pasta and Bean Soup

Recipe By : Source: Vegetarian Soups for all Seasons by Nava Atlas
Serving Size : 8 Preparation Time :0:00
Categories : Beans Main Dishes
Soups Stews Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion — finely chopped
2 cloves garlic — minced
1 medium carrot, peeled — cut into 1/4 dice
1 large celery stalk — cut into 1/4″ dice
4 cups great northern beans, cooked — (1-1/2 cup Dry)
7 cups cooking liquid from beans or water.
2 cups zucchini — diced
2 bay leaves
1 1/2 teaspoons Italian Herb Mix
1/4 cup tomato paste
1 1/2 cups pasta — ditalini (tiny tubes
2 tablespoons chopped fresh parsley
salt and pepper to taste

Directions:

Pick over beans, then rinse thoroughly. Put the 1 1/2 cups beans in a
large bowl with 4 times more water than beans and leave to soak over
night. Drain off soaking water and put beans in a heavy skillet or
saucepan with the specified about of water. Bring the beans to a boil,
lower the heat, cover and simmer until tender.

Heat the olive oil in a soup pot. Add the onion, garlic, carrot and
celery and sauté over medium heat, stirring frequently, until the onion
is golden. Add the beans, cooking liquid or water, zucchini, bay leaves,
herb mix and tomato paste. Bring to a boil lower heat, and then simmer
gently covered until the zucchini is just tender, about 10 minutes.
Remove from the heat and allow the soup to stand for an hour or so to
develop flavor.

In a separate saucepan, cook the pasta al dente. Rinse briefly under
cool water until it stops steaming. Add the parsley to the soup and heat
it through. When the soup is hot, add the cooked pasta and season to
taste with salt and pepper. Serve at once.

Per servings: Calories 234, Total fat 5g, protein 10g, carbohydrates
40g, cholesterol 0g, sodium 19mg.

– – – – – – – – – – – – – – – – – –

NOTES : Serves 8

GINGER CUPCAKES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Molasses
1/2 c Sugar
1/2 c Shortening
1 t Ginger
1 t Cinnamon
1 t Baking soda
2 c Sifted cake flour
1 c Sour milk
2 Eggs, beaten

Heat first 5 ingredients to boiling, stirring constantly. Cool to
lukewarm. Sift soda and flour together and add alternately with milk and
eggs, beating thoroughly after each addition. Pour into greased muffin
pans and bake in a 350 degree oven for 15 minutes. Makes 16 cupcakes.
Randy Rigg The Pinnacle Club BBS 812-963-9139

– – – – – – – – – – – – – – – – – –

Title: Honeycomb Toffee
Categories: Candy
Yield: 1 Servings

1 c Sugar
4 T Golden syrup
3 t Bicarb of soda

Mix the sugar and golden syrup in a large saucepan, simmer on low heat
for 7 minutes.
Remove from heat and quickly add soda and mix it in. This will foam
up.
Quickly pour into a greased 8″ square pan.
Leave to set.
Golden syrup is much more tasty than glucose and that is what gives it
the nice golden color.

—–

Title: Cranberry Concentrate
Categories: Diabetic, Beverages, Fruits
Yield: 8 servings

2 c Cranberries; 2 Slices lemon;
2 1/2 c Water 12 ts Artif. sweetener
(aspartame)

Combine cranberries, water and lemon slices in a stainless steel or
enamel saucepan. Bring to a boil; reduce heat and simmer uncovered
30 min.

Add sweetener, stir until dissolved. Strain, stirring and mashing
berries until a fairly dry pulp remains in strainer. Store
concentrate in refrigerator.

OR Freeze in a shallow square pan. Cut it into 8 equal blocks, then
wrap and store them in the freezer. OR freeze in a plastic ice cube
tray that holds 2 cups and makes 16 cubes.

CRANBERRY REFRESHER Dilute 1/4 cup concentrate (1/8 recipe or 2 ice
cubes) with 3/4 cup water, sugar-free ginger ale or soda water.

1 cup serving – 1 ++ extra, 12 calories 3 g carbohydrate

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier, Nov 93.

MMMMM

Title: Lemon Cream Cheese Pie
Categories: Desserts, Pies
Yield: 12 servings

———————BETTY ANN CLEAVER———————
1 c Sugar
1/2 c Cornstarch
2 1/2 c Cold water
3 Egg yolks, beaten
2/3 c Lemon juice, divided
1/8 ts Salt
3 tb Butter or margarine
1 cn Sweetened condensed milk
1 pk Cream cheese,(8 oz)softened
1 pk Lemon instant pudding,small
2 Pie shells (9"), baked
Whipped cream
Lemon slices

In a saucepan, combine sugar and cornstarch. Gradually
stir in water, mixing until smooth. Cook and stir over
medium-high heat until thickened and clear. Quickly
stir in egg yolks. Bring to a boil; boil for 1 minute,
stirring constantly. Remove from heat; stir in 1/3 cup
lemon juice, salt, and butter. Cool for several hours
or overnight. In a mixing bowl, blend sweetened
condensed milk (14 oz.) and cream cheese until smooth.
Stir in pudding mix (3.4 oz) and remaining lemon
juice. Fold into chilled lemon filling. Divide and
spoon into baked pie shells. Refrigerate for several
hours. Garnish with whipped cream and lemon slices.

Yield: 2 pies.

Source: , Sept. 1993

—–

GRAPES WITH YOGURT SAUCE

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6748
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ripe small banana — peeled and sliced
1/2 cup plain whole milk yogurt
Superfine sugar to taste
1 Dash rum
1 1/2 cups red seedless grapes — rinsed and halved
Mint leaves — or chopped
pistachio nuts for garnish

Puree banana with yogurt and season with some superfine sugar and a dash of rum
. Spoon into the
bottom of wine glasses and spoon grapes over the top; garnish with mint or pist
achios.

Yield: 2 servings

– – – – – – – – – – – – – – – – – –

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

– – – – – – – – – – – – – – – – – –

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