WILD MUSHROOM-POTATO SOUP

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups diced and peeled Idaho potatoes
1 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1/2 ounce dried Porcini mushrooms
2 cups water
2 large hallots, cut into chunks, — about 1/4 cup
4 cups mushrooms — sliced
1 cup milk
1 cup heavy cream
1 tablespoon chives — chopped

In a pot place the potatoes in enough water to cover and cook until tender, and
then drain.
Meanwhile, in a small sauce pan bring the 2 cups of water to a boil with the
salt, sugar,

soy sauce, shallots, and mushrooms. Reduce the heat and simmer until 1 cup of
liquid remains.
Remove the mushrooms and shallots from the liquid, reserve the liquid and set
aside. Place the
mushrooms and shallots in a food processor or blender along with the cooked
potatoes, process or
blend until finely chopped. Strain the reserved mushroom liquid and place in
the food processor or
blender with the milk, and cream. Process or blend until smooth. Chill for 1
hour. When ready to
serve, ladle into bowls and garnish with the chives.

Yield: 4 serving

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Yogurt Fruit dip

Recipe By : , 6/97
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Dairy
Desserts Fruits
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c plain nonfat yogurt
2 tbsp brown sugar
1 tbsp frozen orange juice concentrate
1 dash ground cinnamon

Line a strainer with a paper coffee filter or cheesecloth; place over a
bowl. Pour yogurt in strainer; refrigerate for 8 hours. Discard liquid
in bowl. combine yogurt, brown sugar, orange juice concentrate and
cinnamon; mix well. Serve with fresh fruit.

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Date: Mon, 20 Dec 93 09:02:47 EST
From: Christina Hulbe

New World Solstice Pudding
by C. Hulbe
1 Cup whole wheat flour
or 3/4 Cup flour and 1/4 Cup fine corn meal
1/2 Cup unbleached all-purpose flour
1 tsp baking powder
2 tsp baking soda
1/2 Cup blackstrap molasses
1/2 Cup boiling water
1 Cup cranberries
1 medium apple, in fine mince or grated
1/3 Cup pitted prunes, snipped

spices: include any or all, to your taste
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp crystallized ginger, minced
1 tsp dried orange peel
1/2 tsp dried lemon peel

Thoroughly coat a 1 quart double-boiler with non-stick
cooking spray. Stir baking soda into molasses and set
aside. Boil cranberries in the water for 4 minutes.
Stir apple into berries and cook one minute longer. Stir
prunes into the other fruit. In a medium mixing bowl,
stir together flours, baking powder, and spices. Mix
molasses and fruit into flour. Pour batter into
prepared mold, cover tightly (if double-boiler lid is not
snug, seal with aluminum foil) and steam for 3 to 4 hours,
until the pudding is firm. Remove mold from the pan and
let stand 30 minutes.
Loosen pudding with flexible spatula and invert it onto
a serving plate. Cut into wedges and serve with sauce
(suggestions below).
If cooked (and stored cool) ahead of time, the pudding
may be warmed by re-steaming in the double boiler for 30
to 45 minutes.
The pudding may also be cooked in a traditional mold,
it will require about half as much time to cook.

Sauce possibilities include:
1) A mixture of equal parts confectioner’s sugar and
water or apple cider, boiled together for a few minutes,
enriched with soymilk or brandy (several Tbsp for 1/2
Cup sugar) just before serving.
2) Apple butter, thinned with water or apple cider, heated
just until it comes to the boil, and enriched with brandy
just before serving.

AVOCADO CILANTRO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 md Scallions
1/2 c Fresh Cilantro Leaves
2 Cloves Garlic
4 oz Pared Avocado
1 1/2 c Plain Nonfat Yogurt
1/2 c Skim Buttermilk
2 tb Lime Juice
1/2 ts Curry Powder
1/8 ts Ground Red Pepper

In a food processor, combine scallions, cilantro and
garlic; process until finely chopped. Add avocado;
process until smooth. Add yogurt, buttermilk. 1/4 cup
water, lime juice, curry powder and red pepper to food
processor; process until smooth. Cover and
refrigerate at least 1 hour, until well chilled. Each
1/2 cup serving contains 115 calories, 5 gm fat,
104 mg sodium and 3 mg cholesterol.

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Title: CREAMY CHICKEN CASSEROLE LO CAL, LO FAT
Categories: Poultry, Main dish
Yield: 6 servings

2 tb All purpose flour
1 tb Non-fat powdered milk
1 1/4 c Skim milk
1/4 ts Salt
1 ea Pepper to taste
1/2 ts Dried leaf marjoram
1/2 ts Dried leaf thyme
1/2 c Celery, thinly sliced
1/2 c Sliced mushrooms
1 c Chicken broth
1 tb Chicken broth
3 c Cooked rice
2 1/2 c Cubed cooked chicken
1 tb Chopped fresh parsley
1/4 c Slivered almonds (optional)

Preheat oven to 350F. In a medium saucepan, combine flour and powdered
milk. Slowly add skim milk, stirring to blend. Cook over medium heat
until sauce thickens, stirring constantly. Add salt, pepper, marjoram
and thyme, set aside. In a large non-stick skillet over low heat, cook
celery and mushrooms in 1 tablespoon broth until tender. Stir in rice,
1 cup broth, chicken and sauce. Pour into a shallow casserole.
Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove
lid and bake about 10 minutes longer or until bubbling. Serve
immediately. Cal: 224, Fat: 2 g.

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Gingery Steamed Dumplings

This is one of the few things in life that sounds too good to be true, but
isn’t!

1 package Garden Sausage (Wholesome Hearty Foods, INc.>
fresh hot-tasting powdered ginger
Kikkoman lite soy sauce
1 package won ton wrappers
a few Chinese style pea pods

Warm 4 patties at a time in the microwave for about 30 seconds, which is
hopefully time enough to thaw them but not make them too hot to handle.
Lay out several won ton wrappers, then put a little wad of the Garden
Sausage (I got about 6 dumplings per patty) in the center of each wrapper.
Sprinkle with ginger and soy sauce. I put a little slice of pea pod in
about 1/2 of the dumplings just to make it more interesting.

Pinch the won ton wrappers closed at the top. Put as many as will fit
side by side into a steamer basket in a sauce pan (at least that’s how I
did it because the rice steamer was occupado) with a little boiling water
in the bottom. Cover and steam for 5+ minutes. The won ton wrappers I
used came covered in a little flour and I figured that when the wrappers
looked moist rather than floury they were done.

Serve with little dishes of hot Asian-style mustard and /or light soy
sauce.

Title: Chipotle Tomatillo Salsa
Categories: Sauces, Salsa
Yield: 1 Servings

3 Chipotle chilies from one 7-
-ounce can chipotle
Chilies in adobo sauce*, rin
-sed, patted dry
3 ts Corn oil
1 lb Tomatillos*; husks removed,
-halved
1 sm Red onion; chopped
1/3 c Fresh cilantro; chopped
1 tb Rice vinegar
1/2 ts Dried oregano

Puree chilies in blender. Transfer to large bowl. Heat 1
teaspoon oil in heavy large skillet over high heat. Add tomatillos
and cook until brown on all sides, about 7 minutes. Transfer to work
surface. Add 2 teaspoons oil to skillet. Add onion and saute until
tender, about 4 minutes. Add onion to chilies. Chop tomatillos; add
to chili-onion mixture. Mix in cilantro, vinegar and oregano. Season
with salt and pepper. (Can be made 2 days ahead. Cover; chill. Bring
to room temperature.) *Chipotle chilies and tomatillos are available
at Latin American markets, specialty food stores and some
supermarkets. Makes 1-1/2 cups. Source: Bon Appetit – June, 1993

MMMMM

COCONUT COOKIES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter or butter substitute
1 c Sugar
2 Eggs, well beaten
1/2 ts Salt
1/4 c Evaporated milk
1/4 c Water
1 c Coconut
3 c Flour
3 ts Baking powder
1 t Vanilla

Cream butter and sugar. Add eggs. Mix thoroughly.
Add flavoring and coconut. Sift flour, measure, and
sift with baking powder and salt. Add alternately with
milk and water to first mixture. Mix thoroughly. Chill
several hours. Turn onto lightly floured board. Roll
in sheet 1/2 inch thick. Cut with floured cutter.
Place on well-oiled baking sheet. Bake in hot oven
(420 F) about 10 minutes. 72 servings. Mrs. L.H.
McConnell, North Vernon, IN.

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Coffee Chocolate-Chip Cookies

Recipe By : For Women First – August, 1991
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup almonds — slivered
1/3 cup instant coffee granules
2 2/3 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 pound butter — at room temp
1 1/4 cups sugar
1 teaspoon vanilla extract
2 eggs
2 cups chocolate chips

1. Heat oven to 350 degrees. Toast almonds on a baking sheet in oven until gold
en brown about 10 minutes; let cool.
2. Dissolve the coffee powder in 2 Tbsp hot water.
3. Combine flour, soda and salt. With a mixer at medium speed beat butter and s
ugar until fluffy. Beat in cooled coffee, vanilla and eggs.
4. Reduce mixer speed to low and beat in flour mixture. With a wooden sppon, st
ir in almonds and chocolate chips.
5. Drop by heaping teaspoonfuls onto ungreased baking sheets about 3″ apart. Ba
ke until edges start to brown, about 10 minutes.

Notes: Cook on baking sheets about 3 minutes before removing to racks.

Per Cookie: 95 calories 5g fat

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I made this cake for the first time yesterday it is delicious.
BANANA CAKE

Green Chile Cheeseburgers

Recipe By : Cooking Live Show #CL8912
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pound ground beef sirloin
salt and freshly ground pepper
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon chili powder
4 fresh anaheim chiles
1 fresh poblano chile
3 tablespoons vegetable oil
1/4 cup minced onion
1 garlic clove — minced
1 1/2 teaspoon all-purpose flour
1/3 cup water
4 thick slices cheddar cheese
4 hamburger buns

In a large bowl gently but thoroughly combine the ground beef, salt,
pepper, cumin, paprika, and chili powder. Gently form the meat into
four 6 ounce patties, about 1/2-inch thick, and place on a plate.
Refrigerate the burgers, covered until needed.

Preheat broiler or grill. Char the chiles on all sides, turning
occasionally with tongs, about 5 to 10 minutes. Transfer blackened
chiles to a large bowl and cover tightly with plastic wrap. Let stand
for 30 minutes or until cool enough to handle. Wearing rubber gloves,
peel the chiles. Trim off stems, slice in half and discard seeds and
ribs. Coarsely chop the chiles.

In a saucepan heat the oil over moderate heat and cook the onion until
soft. Add the garlic and cook for another minute. Add the flour and
cook for 2 minutes, stirring to coat. Slowly add the water, stirring
to combine, and bring the mixture to a simmer. Stir in the chiles and
cook until thickened. Season to taste with salt. Keep warm.

Cook the burgers to desired degree of doneness. Top each burger with a
slice of cheese and cover, cooking until cheese melts. Transfer each
burger to a bun and top with chile mixture. Serve immediately.

Yield: 4 servings

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