RICH TOMATO RICE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1 lg Onion, chopped
1 t Basil
1 ea Bay leaf
1 tb Wholewheat flour
1 sm Carrot, diced
1 ea Celery stick, chopped
1 t Brown sugar
1 tb Cider vinegar
14 oz Canned tomatoes, chopped
1 pt Water
1 sm Garlic clove, crushed
Soy sauce, to taste
Salt, to taste
2 oz Soy milk
3 tb Cooked rice
2 tb Roasted sunflower seeds

Heat oil in a soup pot saute the onion, basil bay leaf for 5
minutes. Stir in the flour. Add the carrot, celery, sugar, vinegar,
tomatoes with their juice water. Bring to a boil, reduce heat,
cover simmer for 20 minutes.
Remove from heat let cool slightly. Blend till smooth with the
garlic, soy sauce salt. Add the soy milk rice. Reheat serve
garnished with a sprinkling of sunflower seeds.

– – – – – – – – – – – – – – – – – –

Title: Asparagus with Red Pepper Sauce
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 servings

1 lb Asparagus Stalks; (you might want to try
3 lg Large Red Peppers Rice vingegar)
3 1/2 tb Olive Oil 1/2 ts Fresh Thyme Leaves
1 tb Balsamic Vinegar Salt Pepper

Peel the asparagus if necessary and cook the stalks in lightly salted
water for 4 to 8 minutes, depending on thickness, or until fork
tender but stiil firm. Drain under cold water and set the stalks
aside. Broil the peppers on all sides until lightly scorched. Place
the cooked peppers in a paper bag for 10 minutes. Remove the peppers
and peel off the skin. Cut open the peppers and remove the stem,
seeds and white flesh. Puree the peppers in the food processor. Mix
in the olive oil, Balsamic Vinegar and thyme. Taste for seasoning and
add salt and pepper if desired. Place equal amount of the puree on 4
serving dishes. Top with equal amounts of asparagus.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
(I would cut back even more on the fat, only using what is
neccesary…)

MMMMM

MILOPITA ( GREEK APPLE PASTRY )

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Commercial filo sheets
—–FILLING—–
8 Apples*
1/2 c Sugar
1/2 t Cinnamon
1/2 t Allspice
1 T Cornstarch
1/4 c Currants or raisins
1/2 c Walnuts
1/2 c Butter — melted
—–TOPPING—–
1 c Powdered sugar

*Note- Apples should be cored, peeled and chopped. If desired, 2 cups
canned apples (drained) may be substituted.
Defrost frozen filo to room temperature, 2 to 4 hours. Mix filling in a
bowl tossing ingredients with a spoon. Set aside.
Lay 5 sheets filo flat, one on top of each other, with a little melted
butter brushed between the sheets. Spread 1 cup of filling along one end.
Roll filo over the apple filling so you will have a long filled tube.
Fold side edges over 1/2″ so filling won’t fall out. Continue rolling.
Place in a buttered baking pan or cookie sheet. Brush tops generously
with melted butter. Bake at 350 degrees for 1 hour. Sift powdered sugar
over tops and sides as soon as it is taken out of the oven and while still
hot. When cool, cut into 2″ pieces and serve.

– – – – – – – – – – – – – – – – – –

Title: HOMINY CASSEROLE
Categories: Grains, Casseroles
Yield: 1 servings

1 md Onion, chopped
1 Garlic clove, minced
1 tb Cooking oil
1 c (8 ounces) sour cream
3/4 c Shredded cheddar cheese,
-divided
1/4 c Milk
1 cn (4 ounces) chopped green
-chilies
1/4 ts Ground cumin
3 cn (15 ounces each) golden
-hominy, drained

In a small skillet, cook onion and garlic in oil until
tender. Remove from heat. In a bowl, combine onion
mixture, sour cream, half of the cheese, milk, chilies
and cumin. Add hominy; mix well. Pour into a greased
2-qt. baking dish. Bake, uncovered, at 350! for 30
minutes or until heated through. Sprinkle with
remaining cheese. Serve immediately.

From the files of Al Rice, North Pole Alaska. Feb
1994

—–

Smoky Eggplant Soup

Recipe By : Nathalee Dupree, TVFN
Serving Size : 1 Preparation Time :0:00
Categories : Dupree Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggplants
3 tablespoons olive oil
2 medium onions — sliced
4 garlic cloves — chopped
2 tomatoes — chopped
8 cups chicken broth
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
Salt and pepper — to taste
1 dash Tabasco sauce
1/2 cup grated Parmesan cheese — fresh

Cut the eggplants in half and score the flesh. Brush the cut sides with 1
tablespoon of the olive oil, place on a hot grill or under the broiler, and
cook until browned and soft, about 10 minutes. Scoop out the flesh and
coarsely chop it. Set aside. Heat the remaining olive oil in a large, heavy
pot. Add the onions and garlic, and saute over medium heat until golden, 7 or
8 minutes. Add the tomatoes and cook just until they begin to wilt and release
their juices, about 5 minutes. Add the eggplant flesh and the chicken stock
and bring to the boil. Reduce the heat to a simmer and cook 10 minutes. Add
the basil and oregano and cook 2 minutes more. Strain the solids from the
liquid, reserving the hot liquid in the pot. Puree the solids in a food
processor or blender until smooth and creamy. Return the puree to the pot and
reheat to just below simmer. Season to taste with salt, pepper, and Tabasco
and garnish with Parmesan cheese. Yield: 4-6 servings

– – – – – – – – – – – – – – – – – –

NOTES : soup, chicken, potato

Title: Sugared Almond Sticks
Categories: Cookies
Yield: 36 servings

1/2 c Blanched almonds
2 tb Sugar
1 c All purpose flour; sifted
1/3 c Sugar
1/4 ts Salt
1/2 c Butter or margarine
1 Egg yolk
1/4 ts Almond extract
1 Slightly beaten egg white

Recipe by: From the book Butterfingers
Grind almonds in blender. Mix 2 tbs almonds with 2 tbs
sugar and set aside. Combine remaining almonds, flour, 1/3
cup sugar and salt. Cut in butter until mixture resembles
coarse crumbs. Add eg gyolk and almond extract; mix well.
Divide dough into six portions on lightly floured surface.
With floured hands, roll each portion into a rope 12″ long.
Brush tops generously with egg white. Sprinkle with
reserved almond-sugar mixture. Cut each strip into cookies
2 inches long. Place on-inch apart on ungreased cookie
sheet. Bake at 350 for 14-15 minutes. Cool 5 minutes
before removing. Makes 3 dozen sticks. JM

—–

Title: ORIENTAL CHICKEN SALAD
Categories: Salads, Poultry, Oriental
Yield: 8 servings

1 (4 1/2 Lb. ) Fryer
1 c Sliced Gingerroot
3 Stalks Celery, Diagonally
Sliced
4 oz Uncooked Rice Noodles
2 tb Vegetable Oil
1 1/2 tb Low Sodium Soy Sauce
1 tb Lime Juice
1 cl Garlic Minced
6 Green Onions Sliced
1/2 c Sliced Radishes
3 Carrots Diagonally Sliced

Remove Giblets Neck Fromm Chicken. Rinse Chicken;
Pat Dry. Make Several Slits in Skin Of The Chicken
Insert Gingerroot Slices. Place Chicken in A Dutch
Oven Cover With Water. Bring To A Boil, Reduce Heat
Simmer 50 Min. OR Until Chicken Is Tender. Remove
Chicken From Broth, Reserving Broth; Let Chicken Cool.
Discard Gingerroot Slices. Skin Bone Chicken Cut
Into 1/2 Inch Pieces. Set Asode. Bring Reserved
Chicken Broth To A Boil; Add Celery Carrots Cook
Over High Heat 45 Seconds. Drain Vegetables Well
Rinse Immediately Under Cold Water. Drain Well Again.
Cook Rice Noodles According To Package Directions.
Drain Well.

Combine Oil, Soysauce, Lime Juice, Garlic. Add To
Reserved Chicken, Celery, Carrots, Green Onions
Radishes, Tossing Gently.
Spoon Rice Noodles Onto A Serving Platter. Arrange
Chicken Mixture in Center. Chill Until Ready To Serve.
About 245 Cal. Per 1 C. Chicken Mixture 1/4 C.
Rice Noodles. (Fat 8.9. Chol. 57.)

—–

CABBAGE BEAN SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——MEALS WITHOUT MEAT,
TVFN—————–
3 tb Olive oil
3 Leeks, chpd
1 Onion, chpd
2 Carrots, chpd
2 Ribs celery, chpd
2 cl Garlic, minced
2 c Veg broth
1/2 lb Green beans
3 c Italian plum tomatoes, chpd
1 lb Green cabbage, shredded
3 c Cooked cannellini beans
1 c Water
Salt and pepper
1 Loaf dry French bread, slice
Olive oil
Parmesan

In hot oil, cook leeks, onion, carrot, celery, and
garlic. Add broth. Simmer 10-15 mins. Add green beans,
tomatoes, cabbage. Heat. Add beans, water, salt and
pepper. Cover, simmer until cooked (no time given).
Place a slice of bread in individual bowls; drizzle
with olive oil; sprinkle with Parmesan and ladle soup
on top.

– – – – – – – – – – – – – – – – – –

Title: Fruit Cocktail Cake
Categories: Cakes
Yield: 8 servings

2 c Unbleached Flour 2 ts Baking Soda
1 1/2 c Sugar 2 ea Large Eggs
2 c Fruit Cocktail 1 x Pinch Salt

Mixall ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees
F. for about 40 minutes.

—–

Title: BLACK CAKE
Categories: Cakes, Jamaican, Fruits
Yield: 24 servings

1 lb Raisins; minced
1 lb Prunes, pitted; minced
1 lb Currants, dried; minced
1 lb Cherries, glaceed; minced
6 oz Lemon peel, glaceed; minced
6 oz Orange peel, glaceed; minced
3/4 l Passover wine
3/4 l Rum, dark
2 lb Sugar, dark brown
4 1/4 c Flour, cake
4 ts Baking powder
1/2 ts Nutmeg, grated
1/2 ts Cinnamon
2 c Butter, sweet; softened
10 lg Egg
1 T Vanilla
1 1/2 c Almond paste; if desired

MMMMM—————————ICING——————————–
2 lb Sugar, confectioners; sifted
6 lg Egg white; room temp
2 T Lemon juice
Dragees; for decoration

In a large bowl, mix all the fruits thoroughly with the wine and the
rum; let the fruit macerate, covered, at room temperature for at
least two weeks.

In a heavy skillet combine one pound of the brown sugar and 1 cup water.
Bring to a boil over moderate heat, stirring until the sugar is dis-
solved, and gently boil the syrup, swirling the skillet occasionally,
for a few minutes, or until it is reduced to 1 3/4 cups. Let the syrup
cool; reserve.

Sift the flour, baking powder, cinnamon and nutmeg together into a bowl.
In the large bowl of an electric mixer cream together the remaining
brown sugar and the butter until it is fluffy; then beat in the eggs,
one at a time, beating well after each addition. Beat in the vanilla,
the flour mixture, and 1 1/3 cups of the burnt sugar syrup, reserving
the remaining syrup for another use. In another large bowl, combine
well the flour mixture and the fruit mixture and divide the batter
between two buttered and floured 10″ springform pans. Bake the cakes in
the middle of a preheated 350 F. oven for two hours, or until a tooth-
pick inserted in the centers comes out with some crumbs adhering to it.
(The centers of these cakes will be quite moist.) Let the cakes cool in
the pans on a rack, remove the sides and bottoms of the pans, and wrap
the cakes in foil or wax paper. Let the cakes stand at room temperature
for a week.

Roll out half the almond paste between sheets of plastic wrap to form a
10″ round and remove the top sheet of plastic wrap. Fit the almond
paste layer over one cake, trimming the edge if necessary, and remove
the other sheet of plastic wrap. Roll out and fit the remaining almond
paste onto the remaining cake in the same manner.

Icing: Using an electric mixer, beat 4 cups of the confectioners’ sugar
with the egg whites and lemon juice until the mixture will hold a soft
peak. Beat in the remaining sugar, and beat the icing until it will
hold a stiff peak. Transfer two cups of the icing to a pastry bag
fitted with a decorative tip, spread the remaining icing on the tops and
sides of the cakes with a long metal spatula, and pipe the icing in the
pastry bag decoratively onto the cakes. Arrange the dragees on the
cakes.

Makes two cakes.

Laurie Colwin
Gourmet magazine, November 1988

MMMMM