Title: SPINACH YOGURT SOUP
Categories: Soups
Yield: 4 servings

1 md Onion, finely
Chopped
1 1/2 tb Butter
2 ts Flour
1/3 ts Salt
1/4 ts Tarragon
Dash nutmeg
Dash cayenne
1 1/2 (10 oz ea) frozen chopped
Spinach, thawed but NOT
Drained
2 c Chicken broth
3/4 c Yogurt
Half lemon slices for
Garnish

In 3 quart saucepan, saute onion in butter until soft but not brown.
Mix in flour, salt, tarragon, nutmeg and cayenne. Cook until bubbly.
Mix in spinach, then broth. Bring to a boil. Reduce heat and simmer,
uncovered, 15 minutes.

Place in blender, about 1/3 at a time (I used a hand blender right in
the pot) and puree. Return to saucepan. Add yogurt, whisking until
smooth and blended. Heat just until steaming. (Do not boil.) Add
salt, if needed. Serve with a lemon slice on top of each serving.
Contributed to the echo by: Ellen Cleary

MMMMM

Title: Peanut Butter Twists
Categories: Cookies
Yield: 30 servings

1 c All-purpose flour
2 tb Sugar
1/2 ts Salt
1/3 c Vegetable shortening
3 oz Cream cheese
2 ts Milk
1/4 c Peanut butter
3 tb Apple butter

1. In a small mixing bowl, sift the flour with sugar and salt.
Add shortening, cream cheese and milk. Mix on lowest speed of an electric
mixer until dough begins to form well. Shape into a ball.

2. Roll out on floured surface to a 20 x 8 inch rectangle. Cut in half to
make two 10 x 8-inch rectangles.

3. Spread one half with peanut butter (try crunchy peanut butter if you
wish); top with the apple butter. Place the second half of dough on top of
first. Brush with milk and sprinkle with a little bit of granulated sugar.

4. Cut into strips 5 x 1/2 inches. Gently twist twice. Place on
well-greased cookie sheets and bake in preheated 400-degree oven for 7-10
minutes or until light golden brown. Do not overbake. Serve warm or at
room temperature.

Makes 30 twists.

Recipe By : Jo Anne Merrill

—–

Title: Basil Tomato Salad
Categories: Salads, Appetizers, Rice
Yield: 6 servings

2 tb Olive oil
2 tb Cider vinegar
2 ts Basil, chopped -=OR=-
1 ts Dried basil
1/2 ts Salt
1/4 ts Pepper
3 c Cooked rice, cooled
2 md Tomatoes, chopped
1 md Cucumber, seeded chopped
1 sm Red onion, chopped

In a small bowl, whisk together oil, vinegar, basil, salt and pepper.
Add rice, tomatoes, cucumber and onion; toss. Serve chilled.

“Country Woman Magazine” March/April, 1993. Posted by Jim Bodle

—–

Potato Soup with Onions and Cheddar (Pressure Cooked)

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or oil
1 clove garlic — finely minced
4 stalks celery — thinly sliced
3 scallions — thinly sliced
10 ounces pearl onions — peeled
2 pounds potatoes — * see note
6 cups beef, chicken, or vegetable stock
1/2 cup finely minced fresh parsley — divided
1/2 cup milk — optional
1 cup grated sharp Cheddar cheese
salt and white pepper — to taste

serves 6

*Thin skinned varieties such as Maine, russets, new potatoes are wonderful to u
se without peeling. Their delicate skins become very tender and infuse the bro
th with a full-bodied flavor. Scrub them, halve, and cut into 1/4″ slices

Heat the butter in the cooker. Saute the garlic, celery, and scallions for a m
inute or two. Stir in the onions and potatoes, tossing to coat with the butter
. Add the stock and 1/4 cup parsley. Lock the lid in place and over high heat
bring to high pressure. Adjust heat to maintain high pressure, and cook for 5
minutes. Let the pressure drop naturally or use a quick release method. REmo
ve the lid, tilting it away from you to allow any excess steam to escape. Add
the remaining parsley and milk (if using). Over low heat, gradually stir in th
e grated cheese, simmering until the cheese is melted and the soup is hot. Add
salt and pepper to taste before serving.

– – – – – – – – – – – – – – – – – –

Title: Leeks Vinaigrette
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 sweet ones

8 md Size leeks, trimmed well 1 tb Balsamic vinaigrette
-washed

Split the trimmed leeks lengthwise, leaving the white root ends whole.
Make certain all sand is rinsed away. Bundle leeks and tie with
string. Drop into saucepan of boiling water and simmer, covered,
about 12 minutes, until just tender. Serve immediately with
vinaigrette, or place in iced water to stop cooking, and serve
chilled. Food Exchanges per serving: 1 VEGTABLE EXCHANGE + 1 FAT
EXCHANGE; CAL: 76; CHO: Omg; CAR: 8g; PRO: 1g; SOD: 46mg; FAT: 5g;

Source: The Art of Cooking for the Diabetes Cuisine by Betty Marks;

MMMMM

Title: MARINADE FOR SHELLFISH
Categories: Sauces, Seafood
Yield: 6 servings

1/2 ts Coarse (kosher) salt
1/2 ts Freshly ground white pepper
1 pn Cayenne pepper; -=OR=-
1/4 ts -Tabasco sauce
1 Garlic clove; finely minced
1/4 c Chopped fresh parsley
2 tb Lemon juice
1/3 c Olive oil

Try this marinade for shellfish you wish to barbecue.
COMBINE ALL INGREDIENTS and pour over shrimp or
scallops in a non-reactive container, such as a glass
pie plate. Makes enough for about 1 1/2 pounds cleaned
weight. Marinate 1 hour and baste with marinade
several times while grilling.

—–

BARLEY RISOTTO WITH ROASTED TOMATOES AND NICO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tomatoes (about 1 1/2
Pounds) — cut crosswise
5 c Water — more if needed
1 1/2 c Chicken stock — homemade or
Canned
1 tb Olive oil
1 Onion — chopped fine
1 1/2 c Pearl barley (about 11
Ounces)
1 1/2 ts Salt
1 1/2 tb Butter
6 tb Parmesan cheese — grated
2 tb Heavy cream — optional
3 tb Nicoise olives — chopped

Heat the oven to 300 degrees. Put the halved
tomatoes, cut-side up, on a baking sheet. Dry the
tomatoes in the oven until shriveled but still juicy,
not hard and dry, about 2 hours. Let cool and then cut
into 1/2-inch pieces.

In a medium saucepan, bring the water and stock to a
boil. Remove from the heat and keep covered.

In another medium saucepan, heat the oil over moderate
heat. Add the onion and cook, stirring occasionally,
until translucent, about 5 minutes.

Add the barley and stir to coat. Add about a third of
the hot stock mixture and cook at a gentle boil,
stirring occasionally, until absorbed. Add another
third of the stock and cook, stirring frequently,
until absorbed. Add the remaining stock and the salt
and cook, stirring frequently, until the barley is
tender, about 1 hour and 15 minutes total cooking
time. Any stock that has not been absorbed should be
thickened by the starch from the barley.

Stir the barley vigorously to make the texture
creamier. If it is dry, add more water. Stir in the
butter, Parmesan, the cream, if using, and three
quarters of both the tomatoes and the olives. Serve
the barley risotto topped with the remaining tomatoes
and olives.

Chef’s Notes: This is a “Dean’s Quisine Recipe” from
Dean Fearing’s weekly cooking segment on KDFW-TV in
the Dallas/Ft. Worth area. Dean Fearing is the
Executive Chef of the Mansion on Turtle Creek in
Dallas.

Recipe By : Dean Fearing of The Mansion on Turtle
Creek

From:

– – – – – – – – – – – – – – – – – –

CHEDDAR-CHIVE POPCORN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cross TMPJ72B
1 cup Popcorn — popped
12 cups)
3 tablespoons Unsalted butter — cut into small piece
2 teaspoons White-wine Worcestershire sa
3 cups Loves garlic — finely chopped
3 tablespoons Dried chives
1/2 cup Finely grated sharp Cheddar — cheese, dried*
Salt — to taste

Preheat the oven to 350 degrees F. Place the popcorn in a large bowl.

Put the butter, Worcestershire sauce, and garlic in a small saucepan and cook
over low heat for about 3 minutes until the garlic has softened. Add the
chives and stir well. Pour over the popcorn and toss. Spread the popcorn
evenly in a large jelly-roll pan. Bake in the preheated oven for 15 minutes,
removing the pan and stirring occasionally. Remove the pan from the oven. Toss
the cheese with the popcorn, allow to cool slightly, then serve at once,
adding salt to taste. Make 12 cups. *The cheese should be as dry as possible
when added to the popcorn. Spread the grated cheese on a plate and chill it,
uncovered, in the refrigerator, for several hours or overnight.

Source: “An Edible Christmas” Cookbook by Irena Chalmers. Reformatted by:
CYGNUS, HCPM52C

– – – – – – – – – – – – – – – – – –

Title: Sweet and Sour Onions
Categories: Diabetic, Side dishes, Casseroles, Vegetables
Yield: 4 – 6 folks

4 lg Onion; sliced 1/4 c Margarine; melted
1/4 c Cider vinegar; 1/4 c Boiling water;
1/4 c Butter; melted 1/4 c Sugar;
-=OR=- (Would use sugar
substitute)

Slice the onions and arrange in a 1 quart baking dish. Mix the rest
of the ingredients and pour over the onions. Bake at 300 degrees for
1 hour. Yield: 4 – 6 servings

Food Exchange per serving: 1 VEGETABLES EXCHANGES + 1 FAT EXCHANGE
(I would cut down the margarine to make it, if even that, lower then
the 1 fat exchange to 1/2 fat. I WILL use SUGAR substitute, yes I
would.)

Source: Southern Living, Our Best Recipes by Lena Sturges

MMMMM

Title: Surprise-Crust Pizza
Categories: Main dish, Wt-watchers
Yield: 4 servings

3 c Cooked rice
1/4 c Parmesan cheese
1 Egg; beaten
1 md Onion; sliced into rings
1/2 md Green bell pepper; sliced
2 c Sliced mushrooms
2 Garlic cloves; minced
1 c Low-sodium tomato sauce
2 ts Oregano
1 ts Fennel seeds (optional)
4 1/2 oz Part-skim mozzarella cheese
— shredded

Preheat oven to 425 F. Spray a 12″ round pizza pan with nonstick cooking
spray.

In large bowl, stir together rice, Parmesan cheese and egg. Press firmly
into prepared pizza pan to form a “crust”. Bake 20 minutes.

Spray large nonstick skillet with nonstick cooking spray. Add onion and
pepper and stir-fry until tender, about 5 minutes. Stir in sliced
mushrooms and minced garlic and cook until mushrooms are browned, 5-8
minutes.

Arrange vegetable mixture over baked rice “crust”; spread tomato sauce
evenly over pie. Sprinkle with oregano, fennel seeds if desired, and
mozzarella cheese.

Bake 10-15 minutes or until cheese is bubbling and browned. Cut into 8
wedges.

Each serving (2 wedges) provides:
* 2-1/2 V, 2 P, 1/2 B, 10 C

Per serving:
* 369 cal, 17 g pro, 54 g car,
* 9 g fat: 1 g poly, 2 g mono, 5 g sat
* 275 mg sod, 76 mg chol

Source: Wonderful World of Walnuts Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–