Cream of Asparagus Soup

Recipe By : Found on Internet
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
1 lb. fresh asparagus spears
1 medium onion — diced
1 Tbsp butter
3 cups chicken stock
1 medium potato — peeled and diced
1 rib celery — chopped
1 sprig fresh thyme or 1 tsp. dried thyme
1 cup heavy cream
Salt and freshly ground white pepper to
taste

Preparation Instructions:
Soak and rinse asparagus. Remove top 1 inch of each spear, discard tough
lower part, reserving middle portion of stalks. In a 3-quart saucepan
over
medium heat, sauté onion in butter for 3 to 5 minutes or until
translucent. Add chicken stock, asparagus tips and stems, potato,
celery,
thyme, and pepper. Cover and bring to a boil. Reduce heat to low and
simmer for 12 to 15 minutes or until vegetables are soft. Remove from
heat
and let cool.
Remove asparagus tips and set aside. Place half of the soup at a time
in
a blender container. Cover and blend at high speed for 20 to 30 seconds
or
until very smooth. Pass through a fine sieve and return blended soup to
saucepan. Add reserved asparagus tips and cream (or half and half, or
milk) and heat thoroughly, or refrigerate to be served cold.
Serves 4

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NOTES : This soup is wonderful served hot or cold. Half half or milk
may
be substituted for the cream if fat content is a concern,
although
it won’t taste quite as good. Be sure to adjust the seasoning
after you add the cream (or half half, or milk), especially if
you plan to serve it cold.

I found this recipe last year on the internet, and unfortunately
I
did not record the author’s name, I apologize as I would like to
thank them, Dennis I used this recipe many times this spring
when the asparagus was so plentiful in our Ontario market.

EASY MEXICAN MOLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Boneless chicken breasts
2 tb Vegetable oil
15 oz Tomato sauce
1/2 c Picante sauce
4 ts Unsweetened cocoa powder
1 t Cumin
1 t Oregano
1/2 ts Garlic salt
ds Cloves, nutmeg, allspice

Brown chicken in oil and drain fat. Combine remaining
ingredients and mix well. Pour over chicken in
skillet and bring to boil. Reduce heat, cover, and
simmer 10 minutes. Remove chicken to serving platter.
Cook and stir — Sara E Stortenbecker
sestort@iastate.edu

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Title: COTTAGE CHEESE CAKES
Categories: Breakfast
Yield: 1 servings

3 md Eggs
1 c Small curd cottage cheese
2 tb Corn oil
2 tb Flour or cornmeal

Combine the ingredients in order in a blender. Blend
well until mixture is smooth. Cook on a slightly
greased griddle or in a hot skillet. Since the
consistency of the cakes is light keep the cake size
small. Randy Rigg

—–

Title: Fast pizza
Categories: Low-Fat, Pizza, Mcdougall
Yield: 1 servings

1 pn Pita bread; cut in half
1/4 c Tomato sauce; low sodium
1/8 c Yellow onions; chopped
1/8 c Scallions; chopped
1/8 c Green bell peppers; chopped
4 Mushroom; sliced
1/8 c Alfalfa sprouts

Recipe by: McDougall Program Preparation Time: 0:20 Cut the pita bread in
half by separating it into two circles. Spread each half with tomato sauce.
Sprinkle on the basil and oregano and add the toppings of your choice. Bake
at 300 degrees for 10 minutes , or heat in toaster oven for 5 minutes at
250 degrees setting.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: Sunday Italian Vegetable Soup
Categories: Diabetic, Main dish, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

1/2 c Dry navy beans; 1 c Zucchini; sliced
Water 1/2 c Celery; sliced
4 c Chicken broth; 1/2 c Chick peas; (garbanzo
beans)
3/4 c Carrot; sliced, peeled -drained canned
1/2 c Potato; sliced with peel 1/2 c Rotini or other pasta;
1 tb Corn oil; -uncooked
1/2 c Onion; sliced 1 tb Parsly; finely minced fresh
16 oz Can Italian tomatoes; 2 ts Dried basil; crumbled
-including liquid 1/4 ts Salt
2 c Cabbage; sliced thinly 1/4 ts Ground pepper; freshly

Cover navy beans with water in a large pot. Over medium heat, bring
just to the boiling point. Remover pan from heat, cover, and let
stand for 1 hour. Drain. Add chicken broth, carrot, and potato.
Cover and cook over medium heat until vegetables are almost tender,
about 35 minutes. Heat oil in a small skillet and saute onion until
tender. Add onion and all remaining ingredients to soup pot. Cook 15
minutes or until pasta is cooked. Serve hot

Food exchanges per serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT
EXCHANGE.

CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216;
Low-sodium diets: Omit salt. Substitute canned vegetables and broth

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton.

Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Shrimp or Crabmeat Canapes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c Cooked shrimp or crabmeat

1 pk Cream cheese,softened (3 oz)

1/2 ts Worcestershire sauce

1 1/2 tb Chili sauce

Hot pepper sauce to taste

1. Mince or grind shrimp or crabmeat; combine with remaining ingredients

(thin, if necessary, with a little cream).

2. Spread on crackers or rounds of tossed bread.

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Legal Sea Foods Clam Chowder

Recipe By : The Legal Sea Foods Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 quarts littleneck clams (about 1-2/3 cups cooked —
chopped
1 clove garlic — chopped
1 cup water
2 ounces salt pork — finely chopped
2 cups chopped onions
3 tablespoons flour
1 1/2 pounds potatoes — peeled, and diced
into 1/2-inch cubes
4 1/2 cups clam broth
3 cups Fish Stock
2 cups light cream
Oyster crackers (optional)

Clean the clams and place them in a large pot along with the garlic and
water. Steam the clams just until opened, about 6 to 10 minutes,
depending
upon their size. Drain and shell the clams, reserving the broth. Mince
the
clam flesh, and set aside. Filter the clam broth either through coffee
filters or cheesecloth and set aside.
In a large, heavy pot slowly render the salt pork. Remove the cracklings
and set them aside. Slowly cook the onions in the fat for about 6
minutes,
stirring frequently, or until cooked through but not browned. Stir in
the
flour and cook, stirring, for 3 minutes. Add the reserved clam broth and
Fish Stock, and whisk to remove any flour lumps. Bring the liquid to a
boil, add the potatoes, lower the heat, and simmer until the potatoes
are
cooked through, about 15 minutes.
Stir in the reserved clams, salt-pork cracklings, and light cream. Heat
the
chowder until it is the temperature you prefer. Serve in large soup
bowls
with oyster crackers on the side.
Serves 8.

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NOTES : Recipe from: The Legal Sea Foods Cookbook Simply perfect recipes
from Boston’s favorite seafood restaurant By George Berkowitz and Jane
Doerfer $15.95
I think our clam chowder is the best in the business — and the public
certainly agrees. We sell about seven hundred gallons of clam chowder
each
week at our restaurants and take-out counters. The reason for its
popularity is simple. We use only the best ingredients and plenty of
them.
Don’t try and economize by cutting back on the amount of clams or cream
because the chowder will never taste as flavorful as ours.

———-

Shrimp with Fettuccine

Recipe By :

Serving Size : 4 Preparation Time :0:00
Categories : Seafood Shrimp
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Butter
24 md Shrimp — peeled, deveined
2 Garlic cloves
4 ts Parsley — minced
4 md Onions — sliced
4 Mushrooms — sliced
4 tb Tomatoes — peeled, seeded,
chopped — fresh
4 oz Scallions — coarsely chopped
2 ts Creole Seasoning **
2 oz shrimp stock
2 c fettuccini — cooked
1/4 c white wine
2 oz Butter

Place the butter, shrimp, garlic, parsley, onions, mushrooms,
tomatoes, scallions and seafood seasoning in a large saucepan. Stir
the mixture gently for 30 seconds.

Add the shrimp stock and cook until onions are transparent.

Add the cooked fettucine and white wine and simmer until the
sauce is almost absorbed and the shrimp are pink.

Remove the pan from the fire and add butter. Stir gently until
the butter is melted and creamy.

Serve immediately.

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Per serving: 528 Calories; 28g Fat (44% calories from fat); 33g Protein;
46g Carbohydrate; 181mg Cholesterol; 1187mg Sodium

Title: Herb-Pepper Cheese
Categories: Appetizers
Yield: 2 Cups

1 2.5 oz pkge. herb soup mix
1 8 oz. pkge. cream cheese,
-softened
1/2 c Butter or margarine,
-softened
2 tb Milk
1 tb White wine vinegar
1 Garlic clove, pressed
1 tb Grated onion
1/2 ts Freshly ground pepper

Combine all ingredients in a large bowl; stir well.
Cover and chill. Let stand at room temperature 30
minutes before serving with crackers and fresh
vegetables. Yield 2 cups. Typed in MMFormat by
cjhartlin@msn.com Recipe by Rita W. Cook-Southern
Living Magazine Apr.97

—–

Orange-Onion Salad with Pomegranate Dressing

Recipe By : Country Living Magazine, October 1994
Serving Size : 4 Preparation Time :0:00
Categories : Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pomegranate Dressing — *see recipe
4 large navel oranges
1 small red onion
4 cups chicory greens — torn
1/4 cup pomegranate seeds

1. Prepare Pomegranate Dressing (see recipe).
2. Using sharp knife, cut off peel of oranges, making sure to remove all
the bitter white pith. Cut oranges and onion crosswise into
1/4-inch-thick slices. Separate onion slices into rings.
3. On large platter, arrange chicory leaves and layer half of oranges
and half of onion slices; repeat with remaining orange and onion
slices. Sprinkle top with pomegranate seeds. Serve immediately with
Pomegranate Dressing.

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NOTES : This colorful salad will brighten and complement any meal. If
fresh clementines, a variety of seedless mandarin orange from Spain are
available, substitute two of them for one of the oranges.