BRAZILIAN CHICKEN RICE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3 lb. Chicken
1 Bay leaf
1 Medium onion, quartered
1 Whole clove
2 Ripe tomatoes, quartered
1 Carrot, cut into 1″ pieces
1/4 c Chopped celery leaves
20 Black peppercorns, tied in
A piece of cheesecloth
1/2 c Uncooked white rice
Salt freshly ground black
Pepper
3 Carrots, thinly sliced on
The diagonal
1/4 c Finely chopped flat-leaf
Parsley

1. Wash the chicken thoroughly. Remove the skin and
any pieces of fat.
Pin the bay leaf to 1 onion quarter with the
clove. Place the
chicken in a large pot with the tomatoes, onion
quarters, 1 carrot,
celery leaves, and peppercorn bundle. Add 10 cups
cold water and
bring to a boil. Using a ladle, skim off the fat
and foam that rise
to the surface. Reduce the heat and simmer for 1
hour, skimming often
to remove the fat.
2. Remove the chicken from the broth and let cool.
Strain the broth into
a large saucepan, pressing the vegetables to
extract the juices.
(There should be about 8 cups of broth.) Pull the
chicken meat off
the bones and shred or finely dice it.
3. Add the rice, salt, and pepper to the broth and
simmer for 10 minutes.
Add the thinly sliced carrots and celery to the
soup with the shredded
chicken and half the parsley. Simmer the soup for
another 10 minutes,
or until the rice is tender. Correct the
seasoning, adding salt and
pepper to taste. Sprinkle with the remaining
parsley and serve at
once.
~–

– – – – – – – – – – – – – – – – – –

Title: GIARDINIERA REDO 2/18/94
Categories: Pickles, Condiments
Yield: 4 qts

2 1/4 lb Carrots; small
1 bn Celery
4 x Green peppers; or any other
-color, red, yellow etc
1 lg Cauliflower
2 1/2 lb Onions; small white, peeled
-these are pearl onions
1 c Salt
4 1/4 qt Cold water
1/2 ga White vinegar
1/4 c Mustard seed
2 tb Celery seed
3 Chiles; dried, or more
-subst. powder, 3 Tb approx
-Use ancho or chipotle
18 oz Sugar; or slightly less

Peel carrots, cut in half lengthwise then into 1 1/2
inch pieces. Cut celery into similar sized pieces.
Remove seeds from Peppers and cut into 1 3/4 inch
strips. Break the cauliflower into flower heads.
Dissolve the salt in cold water. Place the vegetables
in this brine to cover, leave overnight. After 12-18
hours drain the vegetables, rinse in cold water, and
allow to drain again. Select jars with glass or
enameled lids. Wash and rinse well, then dry in a warm
oven. A single large jar works fine. In a large glass
or stainless steel pan combine vinegar, mustard seed,
celery seed, chiles and sugar. Boil for 3 minutes and
then add the carrots and onions and boil for 5
minutes. Fill the warmed jars with hot vegetables and
top up with vinegar to within a half inch of the rim.
Close lids firmly. This goes into a 3 1/2 to 4 quart
jar, and looks as good as it tastes.

—–

Title: Oven-Roasted Potatoes and Onions
Categories: Diabetic, Vegetables, Vegetarian, Side dishes
Yield: 6 servings

6 lg Potatoes, quartered 1 tb Fresh parsley, chopped
6 md Onions, quartered 1 tb Fresh basil, chopped
1/3 c Vegetable oil 1 ts Fresh marjoram, chopped
1 ts Black pepper

Preheat oven to 375F. Place potatoes onions in shallow roasting
pan. Combine oil herbs pour over the vegetables. Toss bake,
uncovered for 1 hour, or till fork tender. Turn occasionally to
prevent sticking. Food Exchanges per serving:1 STARCH/BREAD EXCHANGE
+ 1 VEGETABLE EXCHANGE; + 1 FAT EXCHANGE
“The Hamilton Spectator”, May 26, 1993

MMMMM

Title: Home-Style Vegetable Soup
Categories: Main dish Soups Vegetables
Servings: 8

1 tb Olive Oil
1 ea Onion; Md, Chopped
2 ea Celery Stalks; Chopped
2 ea Carrots; Sliced
1 ea Zucchini; Md, Sliced
1/2 c Garbanzo Beans; Canned
8 oz Tomatoes W/Juice; Canned
2 ea Bay Leaves
1/2 ts Italian Herbs
2 c Chicken Broth
1 c Tomato Juice
5 c Water
1 tb Parsley; Fresh, Chopped
1/2 c Fresh Mushrooms; Sliced
2 c Spinach; Fresh, Chopped
1 c Pasta; Cooked

In a 4-quart pot, heat the oil and saute the onion, celery, and carrots.
Add the zucchini, garbanzo beans, tomatoes with juice, bay leaves, Italian
herbs, broth, tomato juice,and water. Bring to a boil, reduce the heat
and cook over medium-high heat until the vegetables are tender, about 30
minutes. Add the parsley, mushrooms, spinach, and pasta. Cook another 7
to 10 minutes. Remove and discard the bay leaves.

Each 1 cup serving contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————–
100 5 G 16 G 3 G 3 G 0 0 184 Mg

From The Cookbook For The 90s by Helen V. Fisher

—————————————————————————–

Feta Greens

Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Vegetables Vegetarian Main Dishes Pasta, Rice
Grains

Amount Measure Ingredient Preparation Method
2 large sweet onions such as vidalia
olive oil
2 pounds fresh spinach OR
mixed bitter greens such as swiss chard
3/4 pound feta cheese preferably greek
12 ounces elbow macaroni white or whole wheat
boiling water

Chop the onion coarsely; set aside. Pick over the greens, wash and
tear into large pieces; set aside in a colander. Dice feta cheese.
Bring a large pot of water to boil for the macaroni.

Begin to cook the macaroni; do not drain. In a dutch oven, heat olive
oil; add chopped onions and saute until soft. Do not brown. Add
greens and cover pot; cook for several minutes, stirring once or
twice, until spinach is cooked down. Add feta cubes and cook,
stirring constantly, until feta is completely melted. As soon as
macaroni is al dente, lift pasta with a strainer or large slotted
spoon directly from the pasta water into the spinach and feta mixture.
Stir to combine well; the spinach has a tendency to clump.

‹‹‹‹‹

Here is another spinach recipe. We’ve never tried this one, but what
could be bad? We *love* pesto.

Bean-Stuffed Cabbage Rolls

Recipe By : Bobbi Hinman in the Meatless Gormet
Serving Size : 6 Preparation Time :1:45
Categories : Grains And Beans Main Dishes
Family Approved

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head cabbage
–SAUCE–
12 ounces tomato sauce
6 ounces tomato paste
1 cup onion — finely chopped
2 cloves garlic — crushed
2 teaspoons sugar
1 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
–FILLING–
1 pound white beans, canned
1 cup onion — finely chopped
1 cup brown rice, cooked
1 teaspoon oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper

Carefully reomove 12 large outside leaves from the cabbage. Place leaves in a
large pot of boiling water and boil 5 minutes. Remove leaves from water, place
in a colander, and run under cold water for a few minutes. Drain.

To prepare sauce: combine all sacues ingredients in a small saucepan. Bring
to a boil over medium heat. Reduce heat to medium-low, cover, and simmer 15
minutes.

To prepare filling: place beans in a large bowl. Mash slightly with a fork or
potato masher. Add remaining filling ingredients and mix well.

To assemble: preheat oven to 350 degreesF.
Lightly oil a 9 x 13-inch baking pan or spray with nonstick cooking spray.
Divide filling evenly and place each portion near the base of a cabbage leaf.
Roll leaves up tightly, folding in the sides as you roll. Place rolls stem
side down in prepared pan. Spoon sauce evenly over rolls.

Cover Tightly and bake 1 hour.

– – – – – – – – – – – – – – – – – –

LAMB, RAISIN, BEAN POLOV

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Asian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried white beans
1 t Salt
2 c Basmati rice
1/4 c Olive oil
1 3/4 lb Lamb boneless cubed 1″
1 c Onion chopped coarsely
1/2 ts Saffron threads crushed
2 tb Water warm
1 c Lamb stock or beef stock
1/4 c Cinnamon ground
1/4 ts Turmeric ground
1/4 ts Nutmeg grated fine
15 tb Butter melted
1/2 c Raisins
12 ea Dates pitted diced 1/4″
1/4 c Water
—–EGG CRUST—–
4 ea Eggs large
1 c Basmati saffron rice

EGG CRUST DIRECTIONS:
Beat the eggs in a large bowl mix with the rice. Set aside until
needed. POLOV DIRECTIONS:
Soak the beans overnight. rinse them well and place in a large heavy
pot. Add 3 cups of water and bring to a boil. Reduce heat, cover,
simmer for 1 hour being sure to skim often. Rinse the 3 cups of rice
then place in a large bowl. Barely cover with lukewarm water, add 1
teaspoon salt, then let rice soak for 1 hour. Drain beans and set
aside. Heat oil in a large skillet, add the meat, onions, garlic,
brown meat and onions/garlic for approx. 10 minutes.
Mix the saffron with 2 tablespoons of water add to the meat, season
wioth salt pepper to taste, add the stock, cinnamon, turmeric,
nutmeg, etc. bring to a boil, reduce heat to low, cover, and simmer
for 1 1/2 hrs. Heat 3 tablespoons of butter in a small skillet
overmedium-low heat, add the raisins dates and cook until softened.
remove form heat set aside. Bring 3 qts. of water to a boil in a
large pot add salt pour in the rinsed rice, allow to boil while
stirring for 8 minutes. Remove from heat and drain. The rice will
still be hard and not completely cooked. Rinse with cold water. Mix 4
tablespoons of melted butter 1/4 cup of warm water, pour into a
large heatproof, flat-bottomed, casserole with a tight-fitting lid.
Place the crust into the casserole being sure that it covers the
bottom completely. Spread 1 cup of rice over the crust, then alayer
of meat then a layer of beans, then a lyer of dtes raisins repeat
until all ingredients have been used.Top with remianing rice then
drizzle 5 tablespoons of butter over this layer of rice. Pour the
remaining stock over the this layer of ruce as well. Poke 6 -7 holes
into the top layer of rice with the handle of a woodedn spoon.
Wrap the casserole lid with a linen or cotton cloth. Be sure not to
use a terry cloth towel as it will absorb the steam. Place the lid
tightly on the casserole and cook over a med-high heat for 5 minutes,
reduce rthe heat to low and steam the casserole for 40 minutes.
Stir the remaining butter in a small bowl with the remaining saffron.
remove the polov from the heat, let stand for 5 minutes, remove 1 cup
of rice form the top layer of the polov and toss with the
saffron-butter mixture then replace on the top of the polov.
serve at once.
* NOTE: In other parts of Central Asia this dish is made with red
beans and I have it made with beef, horse, camel, chicken, and venison
for the meat instead of the lamb. It is excellent anyway it comes.

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE CRINKLE COOKIES (1)
Categories: Cookies
Yield: 72 servings

1/2 c Vegetable oil
4 Chocolate squares,
– unsweetened, melted
2 c Sugar
4 Eggs
2 ts Vanilla extract
2 c Flour, sifted
2 ts Baking powder
1/2 ts Salt
1 c Nuts, crushed
1 c Confectioners’ sugar

Combine oil, chococlate, and sugar. Add eggs one at a time, beating well
after each addition. Add vanilla. Stir flour, baking powder and salt into
oil mixture. Add nuts.

Chill for several hours or overnight.

Roll dough into balls by teaspoonfuls. Roll into confectioners’ sugar.
Place 2 inches apart on greased baking sheet. Bake at 350 degrees for 10 to
12 minutes. Do not overbake. Yields 6 to 7 dozen cookies.

From:National Grange, Family cookbook , 1979

—–

EASY CHICKEN RAVIOLI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Poultry
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Ground raw chicken or turkey
1 8-oz container soft-style
Cream cheese with chives
And onion
1/4 c Shredded carrot
20 3 1/2″ wonton wrappers
1 tb Cooking oil
Marinara sauce or spaghetti
Sauce, warmed

Stir together chicken or turkey, cream cheese, and
carrot in a medium mixing bowl; set aside.

Place about 1 Tbsp of filling in the center of each
wrapper. Brush edges with water. Fold one corner
over to the opposite corner, forming a triangle. To
seal, press edges together or use a pastry wheel.

Bring a large amount of water and the cooking oil to
boiling in a Dutch oven. Drop ravioli into the water.
Reduce heat and simmer, uncovered, for 3 to 4 minutes
or till no pink remains in the chicken or turkey.
Remove ravioli with a slotted spoon. Drain on paper
towels. Divide ravioli among 4 serving plates. Ladle
warm sauce over ravioli.

To freeze, place uncooked ravioli in a freezer
container; seal, label, and freeze for up to 3 months.
To cook frozen ravioli, drop into boiling water as
directed above, cooking for 5-6 minutes.

– – – – – – – – – – – – – – – – – –

ZUCCHINI STUFFING CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Shredded carrots
1/2 c Onion, chopped
6 tb Butter
2 1/2 c Herbed stuffing cubes
1 cn Condensed cream of chicken
Soup
1/2 c Sour cream
4 md Zucchini, cut 2 inch thick

Contributed to the echo by: Monica Pefley Zucchini
Stuffing Casserole Cook zucchini in a little boiling
water until tender. Drain. Saute carrots and onions in
4 Tbsp butter until tender. Remove from heat, stir in
1-1/2 cup stuffing cubes, soup, and sour cream. Gently
stir in zucchini. Turn into a casserole dish. Melt
remaining butter and combine with remaining stuffing
cubes. Toss lightly and spoon onto top of casserole.
Bake uncovered 30-40 minutes at 350 degrees. Serves
6-8.

– – – – – – – – – – – – – – – – – –