Chicken And Chili Soup

Recipe By : Skinny Soups
Serving Size : 7 Preparation Time :0:00
Categories : Posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon margarine — * see note
1 medium onion — finely chopped
1 large garlic clove — minced
1 large celery stalk — diced
4 1/2 cups chicken stock — defatted
3/4 cup skinless boneless chicken breast — cooked and cubed
1 can green chiles — ** see note
1 1/2 cups cauliflower flowerets — chopped
1 cup kidney beans — canned, drained
2 tablespoons cornstarch
1 cup cheddar cheese — lowfat, grated
1/4 cup cold water

In a medium sized saucepan melt margarine over medium heat. Add onion, garlic,
celery and 3 tablespoons of broth. Cook, stirring frequently, until onion is
tender (4-5 minutes). If too much liquid evaporates, add a little more broth.
Add remaining broth, cooked chicken, chilies, cauliflower, and kidney beans. B
ring mixture to a boil, cover, and simmer about 10 minutes (until celery is cri
sp-tender). Meanwhile, in a small bowl or cup, combine cornstarch and water. A
dd mixture to broth and cook, stirring until it thickens, about 1 to 2 minutes.
Lower heat so that soup simmers gently. In 2 or 3 batches, add cheese to soup
, stirring well after each batch. Stir until cheese melts. Continue to stir g
ently simmering soup 2-3 minutes more. Do NOT allow it to come to a full boil.
Keeps in refrigerator 1-2 days.

Busted by Christopher E. Eaves

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NOTES : * non-diet tub-style ** 4 ounce can chopped, rinsed and drained

Chilled Beet Soup

Recipe By : Cooking Live Show #CL8904
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds beets
1 tablespoon light olive oil
1/2 yellow onion — coarsely chopped
salt and pepper
2 tablespoons garlic — minced
2 cups vegetable or chicken stock
2 cups water — (up to 3)
1/2 cup fresh orange juice
2 teaspoons fresh lemon juice — (up to 3)
rice wine vinegar or champagne vinegar
sour cream
2 teaspoons fresh dill

Trim beet greens at the base of the beet. Bring a large pot of water
to a boil and add the beets. Reduce the heat and cook, uncovered, at a
low boil until tender, 30 to 40 minutes. Test the beets by inserting a
paring knife or skewer. If there is no resistance, they are ready to
be drained. Drain when tender and allow to cool or run them under cold
water to cool them quickly. Peel, cut into large pieces, and set
aside.

Heat oil in a small saute pan, add the onion and 1/4 teaspoon salt,
cook until tender, about 7 minutes. Add the garlic and cook for 2 more
minutes. Combine the onion/garlic and beets in a blender or food
processor. Add 2 cups stock and puree until smooth. Add water 1 cup at
a time until desired consistency, being careful not to make soup too
thin. Add the orange juice, 2 teaspoons lemon juice, 2 teaspoons
vinegar, 1 teaspoon salt, and a few pinches of pepper. Season if
needed with lemon juice, vinegar, salt and pepper. Chill the soup,
ladle into bowls. Garnish each with a swirl of sour cream and a
sprinkle of dill.

Yield: 4 to 6 servings

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MINESTRONE (WOMANS DAY)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Chicken broth
2 c Water
1 c Chopped onion
1 c Sliced carrots
1 t Minced garlic
1 cn (16oz) crushed tomatoes
1 Medium-size zucchini (6oz),
Quartered lengthwise, then
Sliced 1/4-inch thick
9 oz Frozen cut Italian Green
Beans
1/4 ts Pepper
1 1/2 c Small pasta shells
1 cn (16oz) red kidney beans,
Rinsed and drained

Bring broth, water, onion, carrots and garlic to a
boil in a 3 to 4-quart pot. Reduce heat, cover and
simmer 3 minutes or until carrots are crisp- tender.

Add crushed tomatoes, zucchini, green beans and
pepper. Return to a boil, add pasta, cover and simmer
10 minutes, stirring occasionally, until pasta is
tender. Stir in beans.

Makes 10 cups, 5 servings.

Per serving: 251 calories, 13g protein, 46g
carbohydrates, 2g fat, 0mg
: cholesterol, 965mg sodium.

Source: Woman’s Day magazine, March 14th, 1994, page
154

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Title: ABALONE MEUNIERE MANDARIN
Categories: Chinese, Seafood, Ceideburg 2
Yield: 1 servings

5 (7 1/2-ounce) cans Mexican
-abalone
8 oz Shrimp
4 oz Fat pork
4 oz Water chestnuts, minced
pn Chives
Ginger water, to taste (see
-note)
Salt and MSG
1 oz Maize (corn) flour
4 oz Chive and ginger oil
-(see note)
2 oz Flour
3 Eggs, beaten
5/8 oz Shaoxing wine
6 oz Chicken stock

The following four recipes are from a Chron article
called “Foreign Intrigue” by Alice Cuneo that featured
recipes from various consulates in the City. This
first one is from the Consulate of the People’s
Republic of China. It’s a sophisticated (but
uncomplicated) banquet dish featuring abalone, shrimp
and porkfat.

Abalone stuffed with minced shrimp, from Shen Xuliang
of the Chinese consulate.

Trim the abalone, removing rough parts, and cut into
flat rounds. Chop shrimp and fat pork to a paste
consistency; stir in the water chestnuts, chives and
ginger water. Season with salt and MSG.

Create the abalone “sandwiches” by spreading an
abalone round with shrimp paste, then topping with
another round. Dredge “sandwiches” in maize flour and
set aside.

Heat chive and ginger oil in a wok over medium heat,
swirling the oil to coat all sides of the wok.

Dip the abalone “sandwiches” in the flour, then in
eggs. Fry in the hot oil until abalone is tender and
golden. Add Shaoxing wine, chicken stock, salt and
MSG. Bring to a simmer, adjust the seasonings and
simmer for 3 to 4 minutes. Serve immediately.

NOTE: Chive and ginger oil is oil in which chives and
ginger have been cooked. To make at home, heat 4
ounces oil in a wok set over medium heat. Toss in 1 or
2 tablespoons fresh snipped chives and 3 slices fresh
ginger. Stir-fry until fragrant, then proceed with
recipe. (Remove ginger slices before serving.)

Ginger water is available in Chinese markets.

From the San Francisco Chronicle, 6/15/88.

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DRIED TART CHEERY SCONES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c + 3 T flour
6 1/2 ts Baking powder
10 ts Milk
1/2 c Dried tart cherries — cut up
1/2 c Sugar
1/2 c Chilled butter — cut up
1 Egg — beaten
1 t Orange or lemon rind — grated

Preheat oven to 350. Lightly grease baking sheet. Stir together the flour,
sugar and baking powder. Cut in butter until mixture resembles crumbs. (A
food processor works great.) Stir in dried cherries and grated rind.
Combine milk and egg. Mix into dry ingredients, gather dough into a ball.
Roll dough out 1/2″ thick onto a lightly floured surface. Cut into 3″
circles with a sharp knife or biscuit cutter. (A glass does not work well
because it crimps the edges and they will not rise as well.) Arrange on a
baking sheet, 1″ apart. Bake until firm to touch, about 20 minutes. Serve
warm. From: American Spoon Foods

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CURE-ALL CHICKEN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 qt Cold Water
1 lg Chicken
1 Turkey Wing
6 Cloves Garlic, peeled and
Mashed
1 lg Yellow Onion, peeled and
Sliced
2 md Carrots, peeled and cut up
1 md Parsnip, peeled and
Quartered
1 md Turnip, peeled and quartered
2 Ribs Celery with Leaves,
Cut into pieces
1/2 c Fresh Parsley Leaves
1 Bay Leaf
Salt and pepper
12 oz Fresh or Dried Noodles

Bring water to boil in a large soup pot. Add whole
chicken, turkey wing, garlic, onion, carrot, parsnip,
celery, and bay leaf. Simmer about 3 hours, skimming
fat from the top from time to time. Taste and adjust
seasonings with salt and pepper about 2 hours into the
cooking. Fish out the bay leaf and discard. Lift all
vegetables from the broth to a food processor fitted
with a steel blade. Puree and reserve. Remove the
chicken, reserving the meat. Discard skin, bones, and
the turkey wing. Return the chicken meat to the soup.
Raise to a simmer. Add noodles and cook until al
dente. Add vegetable puree back to the soup and stir
to mix thoroughly. Adjust the seasonings with salt and
pepper. Serve warm.

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Title: Pinapple Squash
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 sweet ones

2 md Acorn squash; (2 lbs) 2 ts Margarine;
-4 1/2 diameter 1/2 ts Ground cinnamon;
8 oz (1 can) pinapple;unsweetened Hot water
-crushed with juice

Preheat oven to 375 degrees. Cut each squash in half; scoop out and
discard seeds and pulp. Trim tip off bottom if necessary so that each
squash cup stands up straight. Fill each squash cup with 1/4 c
pineapple 1/4 teaspoon margarine, and a sprinkle of cinnamon. Put
squash into a flat baking dish and pour hot water around bottoms of
squash to the depth of 1/2 inch. Cover pan tightly with foil. Bake
1 hour or until squash is tender and can be easily pierced with a
fork.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FRUIT EXCHANGE;
Low-sodium diets: This recipe is excellent. CAL: 148; CHO: 34g; PRO:
2g; FAT: 2g; SOD: 31mg; CHO: 0mg;

Source: The Art of Cooking for the Daibetic by Mary Abbot Hess,
R.D.,M.S. and Katharine Middleton

MMMMM

POTATO BREAD STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Potatoes
6 tb Butter
2 tb Poultry seasoning
4 md Onions — chopped
1/2 bn Celery — chopped
1/2 Loaf white bread
– cut into cubes and dried
3 Eggs — lightly beaten
Salt and peper to taste
Stock to moisten

Mary Anderson o’Brien, who was born in Ireland and
emigrated to Lynn,Massachusetts, made this stuffing
for her family all her life. Her daughter-in-law,
Bobbie O’Brien, has been making it since she married
into the family 38 years ago. “We all love it,” she
said. “I’ve experimented with other stuffings, but
I’m through experimenting.” Cook to potatoes and mash
with 4 tbsp of butter. Season with 1 tbsp poultry
seasoning. Add onions and celery and mix well. Add
the bread cubes, remaining 2 tbsp of butter, and eggs.
Stir until well mixed and season with salt and peper
and at least one additional tbsp of poultry seasoning.
Moisten further with stock, if necessary. Let sit for
a few hours before stuffing the bird. Stuffs a 12-15
lb bird.

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Meat Use It Up

Recipe By : Z.T. Coon, London, Ontario, Canada
Serving Size : 1 Preparation Time :0:00
Categories : Bologna Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons margarine
2/3 cup rice
2 teaspoons salt
1 medium onion — chopped
1 clove garlic — chopped (optional)
2 cups bologna — diced
1 can tomatoes — 19 ounce
1 can whole kernel corn — drained
1 1/3 cups water
chopped parsley

Heat the margarine in a frying pan and stir in the rice. Cook over medium
heat, stirring often until rice is delicately golden. Sprinkle rice with
salt. Mix in the onion, bologna, tomatoes, corn and water. Bring mixture to
a vigorous boil, cover closely, reduce heat to simmering point (low heat) and
without lifting lid cook for 14 minutes exactly. Remove from heat and let
stand, still covered, for 10 minutes. Turn onto a platter and sprinkle
generously with chopped parsley.

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Per serving: 1877 Calories; 118g Fat (57% calories from fat); 84g Protein;
114g Carbohydrate; 279mg Cholesterol; 10707mg Sodium

NOTES : Published in the St. Catharines Standard, 1973.

Title: Guiltless Brownies
Categories: Diabetic, Desserts, Cooky/bars
Yield: 24 servings

3 tb Unsweetened cocoa powder 2 lg Eggs
1/4 c Vegetable oil 1 c Whole-wheat flour
2 Very ripe bananas 1/2 c Chopped nuts
1/2 c Sugar

Preheat oven to 350 F.

Combine cocoa, oil and bananas in a food processor or blender. Puree
until smooth. Combine sugar, eggs, flour and banana mixture in a
mixing bowl. Beat until blended, then stir in the nuts.

Pour the batter into a lightly oiled 9 x 13 inch baking pan and bake
for 15-20 minutes or until done. Toothpick inserted into center
should come out clean. (My suggestion – line baking pan with waxed
paper and spray with non-stick vegetable spray.) Cut into 2 1/4 inch
squares when cool.

1/24 recipe = 115 calories, 1 starch/bread + 1 fat exchange 2 grams
protein, 16 grams carbohydrate, 5 grams fat, 104 mg sodium

Adapted from Quick Easy Diabetic Menus by Betty Wedman, 1993 Shared
but not tested by Elizabeth Rodier, Feb 94

I’d suggest cutting into 48 squares, easier to eat and easier to fit
into a meal plan for a diabetic. 1/24 recipe fits within Am.
Diabetes Assoc. guideline of 1 tsp sugar per serving.

MMMMM