Title: Acorn Squash Soup W/corned Beef Walnuts
Categories: Soups, Beef, Nuts
Yield: 12 servings

1 1/2 lb Lean Corned Beef
3 qt Water
2 lb Acorn Squash, Peeled,
-Seeded Cubed
Black Peppercorns
Nutmeg
Mace
Bay Leaf
Juniper Berries
Cloves
4 oz Prepared Horseradish,
2 qt Corned Beef Broth
1 1/2 c Heavy Cream
Salt
Pepper
6 oz Walnuts, Shelled
-Toasted
4 tb Chives, Snipped

Cook the corned beef with water and seasonings until tender. Remove
from the broth. Trim Cube. De-fat the broth. Add the squash. Cook
until tender. Cool. Use a food processor to puree. Add the cream and
horseradish. Season to taste. Add the cubed corned beef. Sprinkle
with toasted walnuts and chives immediately before serving.

Chef Fritz Sonnenschmidt From: Joel Ehrlich

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1 pound fresh green beans, 1″ pieces, steamed until tender cooled
1 15-16oz can garbanzos
1 15-16oz can kidney beans
1 large red onion, coarsley chopped
1/2 cup seasoned rice vinegar

Combine all ingredients in a sealed plastic container and shake well.
Let sit in fridge overnight, gets better with age, up to 10 days in the
fridge.

Title: Daiquiri Souffle
Categories: Desserts
Yield: 4 servings

1/2 c Cold water
1 tb Unflavoured gelatin
4 Large eggs, separated
3/4 c Sugar
1 Rind of lemon and lime
2 tb Lime juice
2 tb Lemon juice
4 tb Light rum
1 c Whipped cream

Put water in a pan. Sprinkle gelatin on top; let stand at least 5
minutes. Beat egg yolks and sugar together until pale and fluffy. Add
lime and lemon rind; mix to blend. Cook gelatin mixture over low
heat until dissolved. Add egg yolk mixture; cook gently, stirring
constantly, 3 to 5 minutes. Don’t let mixture boil or it may curdle.
Remove from heat; stir in rum, lemon and lime juices. Cool until
just beginning to gel. This can be hastened by setting bowl on bed of
ice. Stir occasionally to prevent jelly forming. Whisk cream in bowl
until soft peaks form. Fold whipped cream and beaten egg whites into
gelatin mixture. Pour into prepared dish. Chill.
Decorate with whipped cream, violets, and lime slices.

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MANGO CHICKEN SALAD

Recipe By : Great Good Food by Julee Russo
Serving Size : 6 Preparation Time :0:30
Categories : Poultry Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 whole chicken breasts without skin — boned
1 cup chicken broth, fat free
1/2 cup golden raisins
1 whole mango — peeled and cubed
3/4 cup Low Fat Blend
1/4 cup mango chutney
2 tablespoons sour cream, light
2 1/2 teaspoons curry powder
1/4 cup fresh parsley — minced
1 cup pineapple — coarsely chopped
2 cups grapes

Cook chicken. Set aside to cool.

In a large bowl, shred or cut the chicken into bite sized pieces. Add the
raisins, mango and grapes and mix well.

In a small bowl, whisk the Low Fat Blend, chutney, sour cream, curry powder,
and parsley together. Combine with the chicken and chill for at least 3
hours. Just before serving, stir in the pineapple. Serve on a bed of mixed
greens.

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NOTES : Low Fat Blend: Equal parts non-fat yogurt and non-fat cottage
cheese zapped in the blender until smooth. I make up a jar and keep it in
the refrigerator as a lot of recipes in Great Good Food call for this
ingredient.

Title: TOFU AND BROCCOLI STIR-FRY
Categories: Diabetic, Tofu, Vegetarian, Vegetables, Main dish
Yield: 4 servings

2/3 c Water
2 tb Dry sherry;
2 tb Reduced-sodium soy sauce
4 ts Cornstarch;
1 ts Grd ginger;
1/4 ts Crushed red pepper;
Nonstick spray coating
2 cl Garlic; minced
3 c Broccoli; cut into bite-size
-pieces
1/2 c Onion; cut into wedges
1 c Fresh bean sprouts;
1 lb Tofu; fresh (bean curd) cut
-into 1/2″ pieces
1 1/3 c Cooked brown rice; hot

For sauce, stir together water, sherry, soy sauce,
cornstarch, ginger, and red pepper; set aside.
Spray a cold wok or large skillet with non-stick
coating. Preheat the work or skillet over medium
heat. Add garlic; stir-fry for 15 seconds. Add
broccoli; stir-fry for 3 minutes. Add onion; stir-fry
for 3 minutes. Add bean sprouts, stir-fry for 1
minutes. Push vegetables from the center of the wok
or skillet. Stir sauce; add to the center of the wok
or skillet. Cook and stir till thickened and bubbly.
Cook and stir for 1 minute. Stir vegetables into
sauce; stir in tofu. Heat through. Serve with rice.
Food Exchange per serving: 1 LEAN MEAT EXCHANGE + 1
STARCH/BREAD EXCHANGE + 1 1/2 VEGETABLE EXCHANGES +
1/2 FAT EXCHANGE

Brought to you and yours by Nancy O’Brion and her
Cook Book.

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BEAN SOUP I

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Great northern beans
2 lg Onions, finely chopped
2 Cloves garlic, chopped
2 qt Water (or more if needed)
1 lb Smoked sausage, diced
Salt pepper to taste

Presoak beans for faster cooking. Combine
ingedients and cook in heavy pot over low heat until
tender, at least 2 hrs. Mash with potato masher until
beans blend into soup. Best served with warm corn
bread. This recipe is perfect for crock-pots and slow
cookers if cooking time is extended.

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Title: 564482 Chimichangas
Categories: Southwest, Tex-mex
Yield: 12 servings

1/4 c Bacon grease
2 c Chopped or shredded cooked
-beef, pork or chicken
1 md Onion, diced
2 Garlic cloves, minced
2 md Tomatoes, chopped
2 cn (4 oz. each) chopped green
-chilies
1 lg Peeled boiled potato, diced
1 t Salt
1 1/2 t Dried oregano
1 To 2 tsp. chili powder or to
-taste
2 T Minced fresh cilantro
12 lg Flour tortillas, warmed
-Vegetable oil
-Shredded Cheddar cheese
-Sour cream
-Guacamole
-Salsa
-Shredded lettuce
-Chopped tomatoes
-Sliced ripe olives

In a skillet, melt bacon grease over medium heat. Saute meat, onion,
garlic tomatoes, chilies and potatoes until the onion softens. Add
salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a
scant 1/2 cup meat filling on each tortilla. Fold, envelope-style,
like a burrito. Fry seam side down, in 1/2 inch of hot oil (360-375
degrees) until crispy and brown. Turn and brown other side. Drain
briefly on a paper towel. Place on a serving plate and top with
shredded cheese, a dollop of sour cream, guacamole and salsa. Place
shredded lettuce next to chimichanga and top with tomatoes and
olives. Serve immediately. Yield: 12 servings. Though still
debated. Tuscon is generally credited as the original home of the
chimichanga (a fried “burro”, as we call them, stuffed with meat,
onions and chilies). I’ve combined several recipes into this one,
and it’s fairly authentic.

MMMMM

Title: MASHED BEAN DIP
Categories: Texmex, Appetizers
Yield: 1 servings

2 c Drained,cooked pinto beans
2 Green onions, minced
3/4 c Jack or Cheddar,grated
1/4 ts Cilantro, minced
1 tb Chili powder
1/2 ts Salt
1 Clove garlic, crushed
2 tb Bacon drippings

Mash beans, add the other ingreds. except the fat, and
mix well, seasoning with salt and garlic to taste.

Heat fat in chafing dish, add the mixture and stir
until cheese is melted and the dip is bubbling. Serve
warm with freshly made tostadas.

Yield: approx. 2 cups

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Mel’s Mexican Rice Anb Tuna (Arroz Con Atun)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Seafood
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 Cup Corn oil
2 Cups Uncooked rice — not instant
converted
6 Yellow peppers — *
1 Large onion
3 Garlic cloves — crushed/diced
1 Large red tomato — diced
1 Large red tomato — **
4 Cups Chicken broth
1 Bay leaf
1 Teaspoon Oregano
Crushed black pepper — to taste
1 Large can tuna in spring — water; drained
1/2 Cup Olives — chopped

* Long narrow yellow peppers such as guero, x-ca-tic, or hot hungarian wax.
** Blended, in a blender, with 1 cup of the chicken broth. In a large
skillet or saucepan, heat the oil, and add the garlic. When it turns a
golden color, add the rice, and stir well until the rice also turns a
golden color. Add the onion and the peppers (remove stems) and saute an
additional 3 minutes. Add the blended tomato. When the mixture comes to a
boil, add the remaining chicken broth. Then add all other ingredients.
After the mixture comes to a boil, mix one more time, cover, and lower to a
simmer. When all liquid is absorbed, remove bay leaf and serve.

– – – – – – – – – – – – – – – – – –

Title: Glorified Pasta Salad
Categories: Salads
Yield: 1 servings

2 Egg
1 cn (20-oz) crushed pineapple
Drained reserving 2 Tb
Liquid
3 tb Lemon juice from
Concentrate
2 tb Sugar
1 tb Butter/margarine
1/4 ts Salt
1 cn (11-oz) mandarin oranges
Drained and halved
1 cn (8-oz) seedless grapes
Drained and halved
2 c Miniature marshmallows
2 1/2 c Whipping cream whipped
1/4 c Finely chopped maraschino
Cherries
1 c Acini di pepe/rosmarina/
Rings uncooked

Prepare acini de pepe according to package directions; drain. In
small, heavy saucepan, beat eggs with wire whisk until foamy. Stir in
reserved pineapple liquid, lemon juice, sugar, butter and salt. Cook
over low heat until mixture thickens and coats a metal spoon,
stirring constantly, about 2 minutes. Cool to room temperature. In
large bowl, combine acini de pepe, pineapple, oranges, grapes and
marshmallows; mix well. Fold in egg mixture, then whipped cream.
Cover; chill thoroughly. Stir gently before serving. Garnish with
cherries. Refrigerate leftovers.

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