GARLIC SOUP ROYALE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
40 Garlic cloves
2 c Chopped onions
1 c Chopped peppers
1/2 c Chopped carrots
1/2 c Chopped celery
1 c Bread crumbs
28 oz Can Italian plum tomatoes,
-chopped
5 c Rich chicken stock
1/2 ts Cayenne pepper
1/2 ts Curry
1/2 ts Black pepper
1 t Salt
1 tb Oregano
1 tb Thyme
1/2 Olive oil
1 c Heavy cream
1 c Flour
2 c Skim milk

In the olive oil, saute onions, garlic, celery and
carrots until soft. Stir in flour and mix thoroughly.
Cook 5 minutes while stirring. Do let not burn. Add
tomatoes, breadcrumbs and stock. Bring to boil. Simmer
15 minutes. Let cool. slightly. Add cream and or milk
while puree’ing through blender. Garnish with finely
chopped scallions, and serve very hot.

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Title: Pumpkin Tea Ring
Categories: Diabetic, Desserts, Breadmaker
Yield: 25 servings

1 tb Active dry yeast;
1/4 c Warm water
1 c Milk; skim
1/4 c Vegetable oil;
2 tb Sugar
1/2 ts Salt
5 c Whole wheat flour;
(5 1/2 c)
16 oz Pumpkin; canned
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1/2 c Dark raisins or currents;
2 tb Margarine
2 tb Honey;

Soften yeast in the water. Combine the milk, oil, and salt in a
large bowl with 2 cups of the flour. Add yeast mixture, pumpkin,
cinnamon, nutmeg, cloves, and raisins. Mix well. Stir in 3 more cups
of flour. Beat. Transfer to an oiled bowl, cover with damp towel, and
let raise in in a warm place until doubled in bulk (about 1 hour).
Punch down dough and turn onto a lightly flour surface and knead in
the remaining flour to make a smooth elastic dough, about 5 minutes.
Melt the margarine and honey together in a saucepan. Break off
2-inch of the dough and shape into balls. Dip the honey mixture.
Place in an oiled 10-inch tube pan. Cover and let raise until doubled
(about 1 hour). Bake in a 350 F oven for 50 to 60 minutes. Cool 10
minutes before removing from the pan. Serve warm.

Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT EXCHANGE plus 1
FRUIT EXCHANGE

CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144

MMMMM

Title: Peanut Crispies
Categories: Cookies
Yield: 48 cookies

1/4 c Shortening
1/4 c Butter or margarine
1 c C H Golden Brown Sugar
1 Egg; unbeaten
1/2 ts Vanilla
1 c Sifted all-purpose flour
1/2 ts Soda
1/2 ts Baking powder
1/4 ts Salt
1 c Rolled oats
1/2 c Corn flakes
1/2 c Salted peanuts

Melt shortening and butter over very low heat. Remove from heat and stir
in sugar. Add egg and vanilla; beat well. Combine flour, soda, baking
powder, and salt; sift into sugar mixture and mix well. Blend in oats,
corn flakes, and peanuts. Shape dough into 1″ balls. Place 2″ apart on
greased baking sheet. Bake at 350 degrees for 12 to 15 minutes.

Makes 4 dozen 2″ cookies.

Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Italian Macaroons

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Miles Kimball
1/3 cup Powdered sugar
1/2 pound Almond paste
1/4 cup Candied citron and
2 tablespoon Sifted flour
Cherries chop fine
1 cup Granulated sugar
3 Egg whites

Gather these ingredients, pans, and mixing spoons and try these delicious
Italian Macaroons: Work the almond paste with your hands, then proceed to add
sugar and egg whites and constantly knead, now add flour and paw- dered sugar
to the paste, And test if it’s sweet enough for your taste. If the taste test
seems to suit, you’re ready now to add the fruit. Next, according to the P>:
Italian plan, You line aluminum foil on your cookie pan. Drop 1/2 teaspoonful
on your cookie sheet and wait 24 hours till the curing’s complete. Now bake and
our recipe from the Italianese Says 25 to 30 minutes at 300 degrees. Decorate
each cookie with a bright red cherry or green citron+ too, is customary . . .
but if you find this recipe too difficult, don’t lose heart; Get your macaroons
at the Super Mart. FROM: DOLORES MCCANN (BSWN00A)

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Title: Vegetable Beef Soup (Slow Cooker)
Categories: beef, soups, vegetables
Yield: 8 servings

2 md potatoes, peeled and diced
2 md carrots, peeled and diced
1 1/2 lb beef shank or neck bones
1 md onion, peeled and chopped
1 cn whole tomatoes (16 oz),
-quartered a
1 cn whole kernal corn (17 oz),
-undraine
1 bay leaf
1 tb dried parsley flakes
1 ts worcestershire sauce
1/2 ts dried thyme leaves
1/4 ts salt
1/4 ts pepper
1/4 ts ground savory
2 ts instant beef bouillon
3 c boiling water

Place the first 7 ingredients in a 3 1/2-quart slow cooker in the order
listed. Sprinkle parsley and the next 5 ingredients over the vegetables.
Dissolve bouillon in boiling water and pour over spices. Cover and cook on
low setting for 8 to 10 hours. Remove beef shank and bay leaf; recover.
Remove meat from bones; cut into bite-size pieces. Return meat to soup;
mix.

Makes 3 quarts. Serves 8 to 10.

Posted by Fred Peters.

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Title: Kutia (Flummery)
Categories: Russian, Christmas
Servings: 10

1 c Whole Wheat Kernels
1/2 c Poppy Seeds
1 c Honey; (Clover Or Wild)
1/2 c Walnuts; Chopped
1/2 c Raisins
1 pn Salt

Blanch the wheat with boiling water. Cover and let stand for about 1
hour. Pour off the water, then add enough cold water to cover about
double, and cook, covered, over low heat until the kernels are soft, about
3 to 4 hours depending on the type of wheat. Strain and allow to cool.
Blanch the poppy seeds with boiling water, allow to rest for 15 minutes,
then drain. Add enough cold water to cover and reheat to boiling. Cook
for a few minutes then drain the water again. Pour the seeds into a
cotton towel and pat and squeeze dry. Then mash the seeds in a processor
or blender until mixture turns from slate to milky. Combine the wheat,
poppy seeds, and honey. Taste and season as needed with salt. Add the
chopped walnuts and raisins. The consistency should be semiliquid.

MMMMM

Spicy Chili Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mcdougall Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Dry red kidney beans
5 cups Water
2 Yellow onions — chopped
1 Green pepper — chopped
2 Stalks celery — chopped
2 Cloves garlic — crushed
1 cup Low-sodium tomato sauce
1 can Stewed tom. low sod. 15 oz.
4 teaspoons Chili powder
2 teaspoons Ground cumin
1/4 teaspoon Crushed red pepper
1/8 teaspoon Cayenne

Canned beans cannot be used in this recipes; the cooking liquid from the dry
beans makes a rich, flavorful broth that forms the base for the chili. If you
soak the beans overnight you can cut the cooking time in half. Freeze any
leftover chili for a fast meal later. Serve over brown rice (make 3/4 cup per
serving extra rice for tommorows breakfast). Place the beans and water in a
large pot. Bring to a boil, cover, reduce heat, and simmer for 2 hours. Add
the remaining ingredients and cook an additional 2 hours.

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Title: FALAFEL (DIABETIC)
Categories: Diabetic, Vegetarian, Beans
Yield: 20 balls

3 c Garbanzo beans; cooked
1 tb Lemon juice
1/2 c Onion; chopped
2 tb Flour, whole wheat pastry
1/4 c Wheat germ
1/4 c Parsley
1/4 c Sesame seed
1/4 ts Pepper
1/4 ts Garlic powder
2 tb Oil

Heat oven to 350^F. In a food processor or blender
grind garbanzo beans, lemon and onion. Remove and add
flour, wheat germ, parsley, sesame seed, pepper and
garlic powder. Form into 20 falafel balls. Heat oil in
a large baking dish, then add falafel and bake 15 min,
stirring occasionally.

1 serving of 5 falafel = 434 calories; 3 meat, 2
bread, 1 fat Pro 20gm, fat 9gm, carbo 56gm From
“Vegetarian Cooking for Diabetics”

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Title: Whole Wheat Bagels
Categories: Breads
Yield: 12 servings

2 pk Dry yeast
2 c Warm water (105-115 degrees)
2 tb Honey
2 c Whole wheat flour
1 1/2 ts Salt
3 c All-purpose flour
= to 3 1/2, divided
3 1/2 qt Water
1 ts Salt
Sesame seeds

Recipe by: Southern Living
Preparation Time: 0:45
Dissolve yeast in warm water in a large bowl; let stand 5
minutes. Add honey, stirring well. Stir in 2 cups whole
wheat flour and 1-1/2 teaspoons salt; mix well. Gradually
stir in enough all-purpose flour to make a soft dough. Turn
dough out onto a heavily floured surface (dough will be
sticky), and knead until smooth and elastic (8 to 10
minutes). Place dough in a well-greased bowl, turning to
grease top. Cover dough, and let rise in a warm place (85
degrees), free from drafts, 1-1/2 hours or until doubled in
bulk.

Punch dough down, and divide dough into 12 equal pieces.
Roll each into a smooth ball. Cut with 1-inch cutter or
punch a hole in the center of each ball with a floured
finger. Gently pull dough away from center to make a 1- to
1-1/2-inch hole. Place shaped bagels on lightly greased
baking sheets. Cover and let rise 15 minutes. Broil
bagels 5 inches from heat 2 minutes on each side or until
lightly browned. Bring water and 1 teaspoon salt to a boil
in a large Dutch oven. Reduce heat, and simmer bagels 3
minutes on each side. Place bagels on lightly greased
baking sheets. Sprinkle with sesame seeds; lightly press
seeds into bagels. Bake at 425 degrees for 20 to 25
minutes or until golden brown. Yield: 1 dozen.

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BREADMAKER HINTS #2 REV

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Info/tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Judy Garnett pjxg05a

I’ve found that I can use butter, margarine, diet margarine
(although it does add a little moisture), olive oil, etc. for the
fat. I add 3 T. buttermilk powder to many of the recipes. I add it on
top of the flour, but I have heard that many people add it right
after the yeast. Eggbeaters and dry egg substitutes work fine, too. I
often add 1/2 cup of sourdough starter to my breads. I have 3
starters: white sourdough, potato (sweet bread) starter, and whole
wheat starter. I decrease the water or milk called for in recipes
when I add a starter.
Although the DAK takes 3 c flour, you can use more if you are making
whole wheat or other dark breads because it doesn’t rise as much. If
you are making rye or pumpernickel, your bread will be a smaller,
denser loaf when baked. If you are adding nuts or raisins to your
recipe, shake them in a baggie with about 2 tsp. flour BEFORE adding
them to the dough. The time to add them is towards the END of the
second cycle when you hear the beeps. Raisins add a little moisture
to the dough so you’ll probably need a tad more flour after adding
them in order for the dough not to be sticky.
I know that there are gadgets out now to help with slicing
Breadmaker Bread, however I still use my trusty electric knife to
slice it. Since my Breadmaker makes round bread, I slice it in half
vertically first and then slice each half into slices. After it has
COMPLETELY cooled, I store it in baggies. The first day, I just leave
it on the counter. After that, I store it in the refrig. or freezer.

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