Turkey and Rice Soup

Recipe By : The Toronto Star – December 26, 1998
Serving Size : 10 Preparation Time :0:00
Categories : Poultry/Stuffing Soups Stews
Tried ‘N True Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon Canola oil
1 large yellow onion — chopped
1 cup carrots — chopped
1 cup celery — chopped
1 cup turnip — chopped
1 cup white rice
3 1/2 cups canned tomatoes — plum, undrained
8 cups chicken stock — or turkey stock
1/2 teaspoon salt — optional
1/2 teaspoon hot pepper sauce — to taste
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/4 teaspoon thyme
2 cups cooked turkey breast meat — small dice
1/4 cup fresh parsley — chopped fine

In large saucepan, heat oil over medium heat. Add onion and chopped
vegetables. Cook 5 minutes or until onion is soft. Add rice and stir well.
Add tomatoes, stock, salt, hot pepper sauce, basil, oregano and thyme.
Bring to boil over medium-high heat. Reduce heat to medium-low and simmer,
covered, 20 minutes or until rice is tender.
Stir in cooked turkey. Add more stock if desired. Heat 1 minute.

– - – - – - – - – - – - – - – - – -

NOTES : Serves 10 (1-1/2 cup servings) Calories 173, Total Fat 3.1 g, Fibre
2.1 g
W.W. Points per 1-1/2 cups 4
Dietary Exchanges: 1 Bread, 1 Meat, 1-1/2 Vegetables

This soup is so good!!

Popularity: 2% [?]

Impossible Cherry Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LISA CRAWLEY TSPN00B—–
1 cup Milk
2 tablespoons Margarine/butter — soft
1/4 teaspoon Almond extract
2 Eggs
1/2 cup Bisquick
1/4 cup Sugar
21 ounces Cherry pie filling
STREUSEL
2 tablespoons Margarine — firm
1/2 cup Bisquick
1/2 cup Brown sugar — pack
1/2 teaspoon Gr. cinnamon

Heat oven to 400. Grease pie plate, 10 x 1 1/2". Beat all ingred. except pie
filling and Streusel until smooth, 15 sec. in blender on high or 1 min. with
hand beater. Pour into plate. Spoon pie filling evenly over top. Bake 25 min.
Top with Streusel. Bake until streusel is brown, about 10 min. longer. Cool;
refrig.
any remaining pie. STREUSEL: Cut margarine into Bisquick, brown sugar and
cinnamon until crumbly.
FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

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Popularity: 3% [?]

3/4 pt. whipping cream
3 eggs, separated
1/4 box confectioner’s sugar
1 qt. commercial eggnog
1 pt. fresh orange juice with pulp
1 12 oz. can orange juice concentrate, thawed
1 qt. milk
dash of salt
nutmeg

Whip whipping cream.
In punch bowl, mix egg yolks and sugar. Add whipped whipping cream,
commercial eggnog, orange juices and milk. Mix well.
Beat egg whites till stiff. Add in a dash of salt if necessary.
Fold egg whites into eggnog mixture just till smooth.
Sprinkle with nutmeg.

Notes:
We double this recipe in my grandmother’s LARGE punch bowl for my family’s
Christmas gathering of about 70. Of course, most of
the kids (about 1/2 of the 70) don’t drink it but there’s never a bit left,
so I would say this recipe serves about 20 with plenty left for seconds.

Popularity: 3% [?]

Title: Sugar Eggs
Categories: Candies
Yield: 1 servings

Egg-shaped mold
pk Granulated sugar
Water
Food coloring
Icing

1. Mix a little water with the granulated sugar to make it wet enough
to pack. Scoop the wet sugar into each half of plastic egg mold.

2. Stiffly turn filled egg mold upside-down on several layers on paper
towel and remove egg mold.

3. Using a spoon, scoop out a half circle from one side of each sugar
egg, making sure that when the two sides are put together, the
scooped out sections will match. If you want your sugar egg to stand
you will want to cut away the bottom end of the sugar egg. Let dry
overnight or until surface of sugar eggs are hard.

4. When outer side of sugar eggs are hard, turn and scoop out inside
leaving the shell to measure about 1/4″ in thickness.

5. Seam together the two egg halves using cake icing. Decorate around
seam and around hole opening to conceal rough edges. Finish
decorating sugar eggs and fill with your favorite candies.

Optional:

* Color water with food coloring before mixing with sugar.

* Use cake decorating confections for decorating.

* Soak shredded coconut in green food coloring for grass.

MMMMM

Popularity: 3% [?]

Title: Chocolate Mint Sticks
Categories: Cookies, Chocolate
Yield: 40 servings

———————————–COOKIE———————————–
2 ea Eggs 1/2 ts Peppermint extract
1/2 c Melted butter 1/2 c Flour
1 c Sugar 1/2 c Ground almonds
2 oz Unsweetened chocolate melted

—————————–PEPPERMINT FILLING—————————–
2 tb Butter 1 c Confectioners sugar
(sifted)
1 tb Heavy cream 1 ts Peppermint extract

———————————-FROSTING———————————-
1 oz Semi-sweet chocolate 1 tb Butter

1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add
melted butter and sugar. Beat well. Add melted chocolate and peppermint.
Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and
bake 25-30 minutes until toothpick inserted in center comes out clean.
Remove from oven and set on trivet or rack to cool.
2. Prepare filling. In small bowl, thoroughly blend butter and cream. Add
sugar and peppermint. Mix well. Spread evenly over cooled baked layer.
3. Prepare frosting. Melt chocolate and butter together in small pan over
low heat.
4. When filling is completely firm, spread frosting mixture on top.
5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch
strips.
from: _Cookiemania_

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Popularity: 8% [?]

Title: German Cabbage Soup
Categories: Diabetic, Main dish, Vegetables, Soups/stews, Crockpot
Yield: 1 servings

2 oz Ground Beef Round 1 1/4 c Beef broth;
2 tb Onion 2 lg Cabbage leaves;
1 ds Each mustard, soy sauce, (Cut in pieces)
1 ds Each salt, pepper 1/2 md Tomato; cubed
1 tb Dry red wine; 1/2 ts Fresh parsley;

Combine ground round, onion, mustard, soy sauce, salt, and pepper; mix
thoroughly. Form into tiny meatballs. Add wine to broth; bring to
boil. Add wine to broth; bring to boil. Add meatballs to broth, one
at a time. Bring to a boil again. Cook meatballs 5 minutes; remove
to soup bowl. Add cabbage and tomatoes to broth. Simmer 5 minutes.
Pour over meatballs. Garnish with parsley.

Personally I think this is two much work for 1 1/2 cups of SOUP for
one human!!!
Food Exchange per serving: 1 MEAT EXCHANGE + 1/2 VEGETABLE EXCHANGE
CAL: 55

Source: The Complete Diatebic Cookbook by Mary Jane Finmand

MMMMM

Popularity: 6% [?]

Title: TRI-COLOR CAKE **
Categories: Ice cream
Yield: 6 servings

———————-PATTI – VDRJ67A———————-
1 Angel food loaf cake
1 pt Chocolate ice cream; soft
1 pt Raspberry sherbet; soft
1/2 ts Almond extract
1 c Whipping cream; whipped and
– sweetened

Cut cake lengthwise into 4 equal layers. Spread
chocolate ice cream on 2 layers; spread raspberry
sherbet on remaining 2 layers. Stack layers on serving
platter, beginning with chocolate and alternating
sherbet; freeze several hours or overnight. Fold
almond extract into whipped cream. Frost sides of cake
with whipped cream; decorate top and bottom edges of
cake with whipped cream piped through decorator tube.
Return to freezer until cream is firm, at least 1 hour.

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Popularity: 12% [?]

Title: GRILLED JAPANESE EGGPLANTS
Categories: Vegetables
Yield: 8 servings

1 Garlic clove
2 tb Olive oil
1 tb Chopped fresh basil
Salt, white pepper
16 Japanese eggplants *
1 Red bell pepper
1 Grn. or yellow bell pepper
1/4 c Chopped fresh herbs **
8 1/2″ slices goat cheese
1/2 c Walnut pieces
1 tb Butter
1 tb Brown sugar, packed
Cayenne pepper

———————BALSAMIC DRESSING———————
2 tb Balsamic vinegar ***
1/4 c Virgin olive oil
Salt, pepper

*Note: Eggplants should be split lengthwise.
** (basil, oregano, thyme)
***Fresh lemon juice may be substituted for Balsamic
vinegar if desired. Combine garlic, olive oil, basil
and salt and white pepper to taste in shallow pan.
Place eggplants, split side down, in marinade and turn
several times to coat well. Let marinate 20 minutes.
Grill eggplants, split side down, over medium coals.
Set aside when done. Roast peppers on grill until
charred. Place in plastic bag until cool enough to
peel. Under cold running water, peel off charred
portions of skin. Cut peppers into eighths, discarding
seeds. Set aside. Press herbs onto goat cheese
medallions. Heat at 350F 3 minutes until warmed. Saute
walnuts in butter. Toss with brown sugar, cayenne and
dash of salt. Set aside. Arrange 4 eggplant halves on
each of 8 plates and place 2 strips each of red and
green peppers between eggplant halves. Set 2 cheese
medallions beside peppers. Sprinkle sauteed walnuts
over top. To make dressing, combine vinegar, oil and
salt and pepper to taste. Drizzle dressing over salad.

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MM: LOIN OF LAMB EN CRO–TE WITH SHALLOT/BALSAMIC VINEGAR

Popularity: 3% [?]

Title: GRILLED SWEET PEPPERS
Categories: Side dish, Vegetables, Bar-b-q, Low-fat
Yield: 4 servings

4 tb Red wine vinegar
1 tb Dijon mustard
2 tb Red onion, minced
4 ea Garlic cloves, minced
Pepper, to taste
2 lg Red bell peppers, quartered
2 lg Green bell peppers, quarter’

Preheat broiler or grill. In a small bowl, combine
the mustard, onion, garlic pepper.
Place bell peppers on the grill or broiler brush
with the mustard mixture. Cook until lightly browned,
then turn. Brush the other side cook until browned
slightly softened. Serve hot or cold with what is
left of the marinade.

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Popularity: 5% [?]

Title: Pizza (using biscuit mix)
Categories: Main dish
Yield: 2 servings

1 c Biscuit mix (See recipe)
3 tb Water
1/4 lb Regular ground beef
1/2 ts Oregano leaves
1/8 ts Garlic powder
1/3 c Tomato puree
1 sm Onion; very thinly sliced
1/2 md Green pepper
– cut in very thin strips
1/4 c Process American cheese
-(shredded)

2 servings of 2 wedges each 480 calories per serving

1. Preheat oven to 425ø F (hot).

2. Lightly grease a baking sheet or pizza pan.

3. Stir biscuit mix and water together until mix is barely
moistened. Knead 15 times on a lightly floured surface.

4. Pat or roll dough into an 8-inch circle on baking sheet
or pizza pan. Turn up edge of dough slightly to form a
rim.

5. Bake until surface begins to dry–about 6 minutes.

6. Brown beef in hot frypan… Drain.

7. Stir oregano and garlic powder into puree. Spread over
hot crust. Sprinkle with browned beef, onion, and green
pepper and top with cheese.

8. Bake until cheese is melted and crust is golden
brown–about 15 minutes.

9. Cut into 4 wedges.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Popularity: 8% [?]