Date: Mon, 23 May 94 18:52:05 EDT
From: tara@starburst.umd.edu (Tara McDermott)

Asparagus and Shitake Risotto
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2 cups arborio rice
3-5 cups broth (or water with bullion cube added)
2 splashes red wine or sherry (about 1 1/2-2 tablespoons)
salt and pepper to taste
8 sun dried tomatoes, not packed in oil
1/2 pound asparagus
1 cup dried shitake mushrooms (or your favorite dried variety)
1 cup hot water
1 onion
2-4 cloves garlic, minced

Soak mushrooms in hot water for 15 minutes (cover and force mushrooms
to be submurged). Squeeze out excess water and coursely chop. Chop
asparagus into 1-inch pieces. Chop onion.

In a large pot saute onion in water for a minute or two. Add garlic
and diced sun-dried tomatoes and wine (or use 1/4 cup water). Cook for
5 minutes, until onion is soft. Add rice, stirring, for about 1
minute. Deglaze pan with 1/2 cup broth. When water boils, bring to
medium and stir constantly. When water is absorbed, add an additional
1/2 cup water. Keep adding water in 1/2 cup increments and stirring
constantly. After 5 to 10 minutes of this, add asparagus. Continue
until rice is tender, about 25 to 30 minutes. Season with salt and
pepper. Serve immediately.

I’ve never had risotto before, so I can only wonder if this is how it
is supposed to taste. If anyone ever tries this, let me know how it
comes out.

Title: Tomatoes, Mozzarella and Basil (FJVM15A)
Categories: Salads, Dressings, Vegetables
Yield: 1 servings

3/4 lb Mozzarella cheese; low-fat
3 ts Basil;
2 tb Lemon juice
1/3 c Olive oil
Spinach leaves
Black pepper

Cut tomatoes in half, slice each half into 3 wedges. Cut cheese into
1-inch cubes. Mix basil with lemon juice and olive oil, pour just
enough over spinach to moisten. Arrange spinach on chilled salad
plates. Toss cheese and tomatoes with remaining dressing, arrange
over spinach. Sprinkle with black pepper.

MMMMM

Title: Black Bean Soup with Sour Cream and Mango Salsa
Categories: Soups/stews, Appetizers, Mexican, Beans, Salsa
Yield: 4 servings

2 c Black turtle beans 1 c Diced onion
1 ea Diced carrot 2 ea Diced celery stalks
3 ea Strips of bacon 2 c Chicken stock
1 ea Salt and pepper 4 ea Bay leaves
1 tb Honey

Combine all the ingredients and add enough water to cover the beans. Bring
to a boil, then reduce to a simmer and cook until beans are thoroughly
cooked. Add more water as required. Remove bay leaves and puree the soup
in a blender. Then pass the soup through a fine sieve to remove the skins
of the beans.

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Title: Grandma’s Chicken Soup
Categories: Poultry, Soups, DPIinc
Servings: 8

8 ea Thighs, chicken, skinned,
— broiler/fryer type
2 ea Carrots, cut in 1/8-inch
— slices
2 ea Celery, ribs, cut into
— 1/4-inch slices
2 md Turnips, pared, cubed
1 lg Onion, chopped
8 c Water
1/3 ts Salt
1/4 ts Pepper
1/4 ts Seasoning, poultry
1/8 ts Thyme
1 c Noodles, egg, wide

Put the thighs in a large sauce pan or Dutch oven. Layer the
carrots, celery, turnips and onion over the chicken. Add water, salt,
pepper, poultry seasoning and thyme. Cook, covered, over medium heat
until mixture boils. Reduce heat and simmer for about 45 minutes or
until the vegetables and chicken are both fork tender.

Remove chicken; cool. Remove the chicken meat from the bones;
discard the bones. Cut chicken into bite-sized pieces.

Heat mixture to boiling; stir in the noodles. Cook, uncovered,
for 5 to 7 minutes or until the noodles are done.

Stir the chicken back into the soup – simmer for two minutes, and
serve.

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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Topsy Turvy Apple Pie

Recipe By : Susan Rappaport
Serving Size : 8 Preparation Time :0:20
Categories : Pies Holiday Meals

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter — softened
1/2 cup pecan halves
1/2 cup brown sugar
pastry for a 2 crust 9″ pie
6 cups apple — peeled, cored,sliced
1 tablespoon lemon juice
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Spread butter evenly on the bottom and sides of a 9″ pie plate. Press nuts,
round side down, into butter on bottom of plate. Pat brown sugar evenly over
nuts. Roll out pastry for bottom crust; place in pie plate over sugar.
Sprinkle apple slices with lemon juice. Combine flour, cinnamon, nutmeg and a
dash of salt. Toss with apples. Turn into pie plate; spread evenly to keep
top level. Roll out remaining pastry; adjust over apples and seal. Prick top
with fork. Bake @ 400 degrees for 50 minutes. Remove from oven; cool 5
minutes. Place serving plate on top of pie and invert. Carefully remove pie
plate.

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Serving Ideas : Best when warm!

NOTES : Don’t wait more than 5 minutes to invert.

Lemon Squares

Recipe By : Martha Giddens Nesbitt
Serving Size : 32 Preparation Time :1:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — melted
2 cups all-purpose flour — plus 4 tablespoons
1 cup confectioner’s sugar — ,scant cup
4 eggs
2 cups sugar
1 teaspoon baking powder
6 tablespoons fresh lemon juice

1. Combine the butter, 2 cups of flour and 1 cup of confectioner’s sugar. With
floured hands, pat the mixture into a 9X13 baking pan. Bake at 350 F for 20
minutes.
2. Beat together the eggs, sugar, baking powder, remaining flour and lemon
juice. Pour this mixture over the cooled crust and bake at 350 F for an
additional 30-35 minutes, until filling appears set.
3. Cool, then sprinkle with additional powdered sugar before cutting into
suares.

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Cheesey Hot Clam Dip

Recipe By : Tampa Bay Online
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1/2 cup onion — finely chopped
1/2 cup celery — finely chopped
1/4 pound Velveeta cheese — cubed
2 cans (7 1/2-oz) clams — drained/minced
1/4 cup cayenne pepper sauce
1 tablespoon Worcestershire sauce
1 tablespoon milk

In a medium skillet, heat oil over medium-high heat. Add onion and
celery. Saute until tender. Reduce heat to low. Add remaining
ingredients. Continue cooking, stirring constantly until the cheese is
melted. Serve with crackers. Makes 1 1/2 cups. Formatted by Susan Wolfe

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Title: DIABETIC CHILI WITH BEANS
Categories: Beef, Beans, Chili, Chilibeef, Diabetic
Yield: 1 servings

1/2 lb Pinto beans
1 Green pepper, chopped
2 3 cloves garlic, minced
2 ts Cumin
28 oz Can tomatoes, drained
1 Onion, chopped
1 lb Ground turkey
1 tb Chili powder
2 ts Cayenne pepper
6 oz Can tomato sauce

Add pinto beans to a 1-quart saucepan and cover them
with water. Cook over medium heat 1 hour or until
tender. Simmer onion and green pepper in 1/4 cup water
in a large nonstick skillet until onion is
translucent. Add ground beef and cook over medium heat
until browned. Drain excess fat from pan. Stir in
garlic, chili powder, cumin, and cayenne. Add drained
tomatoes, tomato sauce, and beans to chili mixture.
Stir well and simmer, uncovered, for 15 minutes. Cover
and cook for 1/2 hour over low heat. From: Earl
Shelsby Date: Mon, 01-0

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Title: CHOCO-BANANA SUPREME SHAKE
Categories: Ww, Desserts
Yield: 1 servings

-Pam Courson-DWHV03B
1 c Diet chocolate soda; chilled
1/2 md Banana; peeled
1 pk Diet choc. shake mix
-(WW or Alba)
1 tb Smooth peanut butter; frozen

Into each of 4 sections of ice cube tray pour 2
Tblsps soda (sections should be about 2/3 full);
freeze till cubes are solid. Wrap banana in plastic
freezer wrap freeze till solid.
In blender combine remaining 1/2 cup soda, frozen
banana half, dairy drink mix, and peanut butter, and
process at high speed till smooth, scraping down sides
of container as necessary. Add soda cubes, 1 at a
time, processing after each addition till ice is
dissolved (mixture will be thick). Serve immediately.

Makes one serving: 1 P, 1 Fa, 1 Fr, 1 M, 2 opt. cals.
Variation: Omit peanut butter and lose 1P and 1 Fa
NOTE: Both these recipes were adapted from “Weight
Watchers Family Recipes.” I say “adapted,” ’cause I
prefer to eat my frozen banana without a stick in it
!

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CREAMY FRUIT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Package frozen
-raspberries,blueberries,
Strawberries, peaches, or
-mixed fruit, thawed
1 c Water
1/4 c Sugar
2 Inches stick cinnamon
1 d Ground nutmeg
1 d Ground cloves
1 tb Water
1 tb Cornstarch
2 tb Lemon juice
1 c Dairy sour cream
1/2 c Milk

Drain fruit, reserving syrup (cut up large pieces of
fruit). In 1 1/2- quart saucepan combine reserved
syrup,the 1 cup water, sugar, cinnamon, nutmeg, and
cloves. Bring to boiling; reduce the heat and simmer,
uncovered for 5 minutes. Remove stick cinnamon. Blend
the 1 tablespoon water and cornstarch; stir into
saucepan. Cook and stir till thickened and bubbly.
Remove from heat. Add lemon juice. Cool to room
temperature. Blend in sour cream and fruit. Stir in
milk. Cover and chill. Garnish with strips of lemon
peel, if desired. Makes 4 to 6 servings.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa

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