Title: Fettucini Mushrooms
Categories: Diabetic, Vegetables, Side dishes, Pasta
Yield: 6 sweet ones

8 oz Veget-flavored fetucini; 2 tb Fresh lemon juice;
-or ANY pasta (NO’S comment) 1/4 ts To 1/2 ts hot
pepper flakes;
3 tb Virgin olive oil; 1/4 ts Salt;
2 lg Garlic cloves; minced 1/2 ts Pepper;
3/4 lb Fresh mushrooms; sliced 1 ts Chopped fresh parsley;
1/4 c Dry white wine;

Bring a large kettle of water to a boil and cook until at dente, 10
to 12 minutes. Drain in a colander and set aside. Meanwhile, in a
large non-stick skillet, heat 1 teaspoon of the oil and cook garlic
about 1 minute. Add mushrooms and cook, strring about, about 5
minutes. Add wine, lemon juice, hot pepper flakes and salt. Bring
to a simmer and cook about 10 minutes until has evaporrated. Stir
remaining oil, pepper and parsley. Remove from heat, add pasta to
sauce in skillet, toss and reheat over low heat. (I SURE DO LOVE
PASTA) Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT
EXCHANGES CAL: 169; CHO: 1mg; CAR: 29g; PRO: 6g; SOD: 97mg; FAT: 3g;

Source Light Easy Diabetes Cuisine by Betty Marks

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Popularity: 2% [?]

Date: Tue, 17 Jan 95 10:17:00 EST
From: “Anne.Cox” <20676AC@msu.edu>

This is a variation of something my grandmother used to make with h*m hocks.
It’s a long way from the original. This makes approx. 5 qts., enough to
freeze half or feed a crowd.

Hopping John in a pressure cooker

2 c brown basmati rice
1/2 c wild rice
1/2 lb. frozen black-eyed peas
10 oz. bag frozen mustard greens
10 oz. bag frozen collard greens
5 1/2 c water
Spices: 1 t basil, 1 t garlic powder, 1 t to 1 T Old Bay seasoning
2 cans stewed tomatoes with liquid

Put the water in the cooker, turn burner to high. Stir in spices. Rinse
rices and put in cooker. Throw in black-eyed peas, greens, and stewed
tomatoes. Bring to simmer with the top off, stirring occasionally, until
frozen stuff has thawed somewhat and greens are separated. Lock the lid down,
bring to high pressure. Cook at high pressure for 30 minutes, remove from
heat and allow natural pressure release. Adjust seasoning if necessary.
Tobasco sauce is a must on the table.

menu suggestions: spicy tomato soup (I’m busy trying to defat one that had
peanut butter in it)
tossed salad with romaine lettuce, canned beets, and
artichoke hearts – raspberry vinaigrette dressing
corn bread or a crusty garlic bread
baked onion side dish, will post later

I use an 8-qt.cooker, cut recipe in half if you use a smaller cooker.

Popularity: 4% [?]

YELLOW LAYER CAKE WITH CHERRY FROSTING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Sifted Unbleached Flour
2 c Sugar
1 t Baking Powder
1 t Baking Soda
2/3 c Butter Or Regular Margarine
3 lg Eggs
1 c Sour Milk
—–CREAMY CHERRY FROSTING—–
5 1/2 c Sifted Confectioners Sugar
3/4 c Butter Or Regular
Margarine, Softened
6 tb Maraschino Cherry Juice
2 Drops Red Food Coloring
1/2 ts Vanilla Extract
1/4 c Chopped Red Maraschino
Cherries

Sift the flour, sugar, baking powder and baking soda together, in a large
bow. Add the butter, eggs and sour milk. Beat, with an electric mixer set
at low speed, for 1/2 minute to blend. Increase the mixer speed to medium
and beat for an additional 3 minutes. Pour the batter into two greased and
waxed paper lined 9-inch cake pans. Bake in a preheated 350 degree F. oven
for 25 minutes or until the cake tests done. (Note: The standard test for
doneness, is to try a cake tester or wooden pick near the center of the
cake. If it comes out clean, it is done.) Cool in pans on racks for 10
minutes. Remove from the pans and finish cooling to room temperature.
Spread the top of one layer with the Creamy Cherry Frosting. Sprinkle with
all of the chopped cherries. Place the second layer on topw and spread the
sides and top with the remianing frosting. CREAMY CHERRY FROSTING

Combine the sifted confectioners sugar, butter, juice, food coloring and
vanilia extract in a bowl. Beat with an electric mixer at medium speed
until smooth and creamy. Add 1 more Tbls of cherry juice, if necessary, to
make the frosting into a spreading consistency.

NOTE: To sour milk, place 1 Tbls vinegar in a measuring cup and add enough
milk to make 1 cup.

From The Home Journal’s Complete Home Baking Book Copyright 1979

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Popularity: 3% [?]

HOULIHAN’S BAKED POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Baking potatoes
1/4 lb Butter
2 c Yellow onion — diced
1/3 c Flour
5 c Water
1/4 c Low sodium chicken base
1 c Instant potato flakes
3/4 ts Dried basil
1/2 ts Tabasco sauce
1 c Heavy cream
1 c Milk
Salt — to taste
White pepper — to taste

Preheat oven to 4000. Prick washed potatoes bake
until a fork pierces to the center easily. Remove
potatoes from oven allow to fully cool. Remove skin
cut potatoes into 1/2″ cubes. Set aside. Melt butter
in a large saucepan. Add onions saute over low heat
for 10 minutes or until onions are translucent. Don’t
allow onions to burn. Add flour to onions butter and
cook 4 – 5 minutes, stirring well until flour is
absorbed. In a separate container, combine water,
chicken base, potato flakes seasonings. Stir or
whisk thoroughly to eliminate lumps. Add slowly to
onion mixture, stirring constantly so no lumps form.
Increase to medium heat continue cooking until the
soup begins to gently simmer. Add milk cream,
stirring until smooth lightly thickened. Simmer for
15 minutes. Do not boil. Soup should just simmer
lightly. Add cubed baked potatoes stir to combine.
Remove from heat serve. Top each serving with grated
cheddar cheese, sliced scallions bacon pieces.

Recipe By : The Pittsburgh Post-Gazette

From: Athamilton@aol.Com (Athamilton) Date: 10 Jun
1996 10:46:46 -0400

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Popularity: 3% [?]

LEMON CURD FILLING

Recipe By : BAKERS’ DOZEN (FLO BRAKER) SHOW #BD1A15
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large eggs
3 egg yolks
1/2 cup sugar
6 tablespoons strained lemon juice — (2 lemons)
1 tablespoon finely grated lemon zest
3 ounces unsalted butter — (6 tablespoons)
chilled and cut into 6 pieces

In a 1 1/2 quart heavybottomed saucepan, whisk briefly to combine the eggs,
egg yolks, sugar,
lemon juice, and lemon zest. Add the pieces of butter, and place the
saucepan over medium
heat, stirring constantly over the entire bottom. Cook the mixture without
boiling until it begins to
developbody and thicken. Remove from heat and pour through a stainless steel
sieve into a
bowl. Cover the surface with plastic wrap, poke a few small slits in the
plastic with the tip of a
paring blade allowing steam to escape while cooling. Refrigerate (curd will
thicken).

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Popularity: 4% [?]

Title: Lemon Pie
Categories: Penndutch, Pies
Yield: 1 servings

2 c Water, boiling
2 tb Cornstarch
1 c Sugar
1/2 Lemon, grated rind of
1 Lemon, juice of
2 Egg, separated
1 tb Butter
*pastry
3 tb Powdered sugar

Mix the cornstarch and sugar together and slowly add the boiling
water, stirring constantly. Cook until mixture thickens. Remove from
the fire and add the beaten egg yolks and butter, lemon rind and
juice. Cook about 1 minute. Line one large deep pie pan with pastry,
prick the bottom with a fork and bake at 450-F for 20 minutes. Remove
from fire and fill with the cooled lemon filling. Beat the egg
whites, gradually adding about 3 Tbsp powdered sugar when soft peaks
form. Continue beating until stiff peaks form. Spread meringue on
pie. Cover pie and return to the oven, reduce heat to 325-F and brown
the meringue.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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Popularity: 3% [?]

ONION RING BATTER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Flour
3 tablespoons Cornmeal
3 tablespoons Onion powder
2 teaspoons Salt
1 1/2 cups Milk
1 each Egg
1/2 cup Water

Blend all ingredients.

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Popularity: 6% [?]

Spinach Mushroom Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Dry yeast
1 c Warm water
1/2 ts Sugar
1 tb Oil
3 c White flour
1/2 ts Salt
1 c TVP® granules or flakes
7/8 c Boiling water
1 t Oregano
1 t Basil
1/2 ts Fennel seeds
1 tb Olive oil
2 c Sliced mushrooms
10 oz Box frozen, chopped spinach,
— thawed drained
6 oz Can tomato paste
1/4 c Water
Soymilk or oil for brushing
— top crust

DOUGH: In a large bowl, mix together yeast, water sugar. Let stand for
5 minutes. Add oil, flour salt. Knead about 5 minutes into a smooth,
elastic ball of dough. Cover let rise till doubled in size. Punch down.
Roll out 2/3 of the dough into a 12 inch circle fit it into a 10 inch
springform pan, patting it up the sides. Set aside. Reserve the remaining
dough.

FILING: Mix together the TVP®, boiling water, oregano, basil fennel. In
a large skillet, heat olive oil. Saute TVP® mixture for a few minutes.
Stir in mushrooms, spinach, tomato paste water. Heat through.

Prejeat oven to 375F. Spread filling onto the dough. Roll remaining
dough into a 10 inch circle cut into 8 wedges. Arrange the wedges on
top of the filling, overlapping slightly, sealing the wide ends to the
bottom crust. Brush the top with a little soymilk. Bake for 30 to 35
minutes.

“Vegetarian Times” February, 1992

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Popularity: 2% [?]

Title: Cream Of Cauliflower Soup
Categories: Soups
Yield: 6 servings

2 1/2 c Cold Water
1 cn (10 1/2 Oz.) Reduced
Sodium Chicken Broth
6 c Caluiflower Flowerets
1/3 c Instant Nonfat Dry Milk
1 tb Flour
1/8 ts Ground Nutmeg
1/4 ts White Pepper
Minced Fresh Parsley
Lemon Wedges

Combine Water Broth in A Large Saucepan; Bring To A Boil.
Addcauliflower; Return To A Boil. Reduce Heat Cook 10 Min. OR
Until Tender. Remove Cauliflower From Broth, Reserving Broth. With
Knife Blade in Processor, Add Cauliflower. Pulse 8 To 10 Times OR
Until Cauliflower Is Finely Chopped, But Not Pureed.
Combine Milk Powder, Flour, Nutmeg, Pepper; Add To Reserved Broth,
Stirring Well With A Wire Whisk. Add Chopped Cauliflower Bring To A
Boil; Reduce Heat Simmer 15 Min. OR Until Slightly Thickened.
Ladle Soup Into 6 Indiividul Bowls; Garnish With Minced Parsley If
Desired. Serve With Lemon Wedges. (Fat 0.4. Chol. 1.)

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Popularity: 3% [?]

Title: ASPARAGUS SOUP (ZUPPA DI ASPARAGI)
Categories: Italian, Soups/stews, Vegetables
Yield: 6 servings

2 tb Extra-virgin olive oil
2 Cloves garlic, minced
2 lb Asparagus, trimmed, peeled
-and cut (1 inch pieces)
Salt and pepper
1 qt Chicken broth
4 Eggs
1/2 c Freshly grated Parmesan or
-pecorino cheese
6 sl Italian bread, toasted

Heat the oil and garlic in a soup pot until the garlic is golden. Add the
asparagus and cook until they begin to color. Season with salt and pepper.
Add the broth and bring to a boil; reduce the heat and simmer for 15
minutes, or until the asparagus is tender.

Beat the eggs and cheese together. When the asparagus is tender, reduce
the heat so the soup is no longer simmering. Very slowly ladle some of the
hot soup into the beaten eggs, stirring continuously. After adding about 2
cups of the hot soup to the eggs, reverse the process and gradually stir
the eggs mixture into the soup pot. The soup must not boil or the eggs
will scramble. Heat until thickened.

Put one slice of toasted bread into each soup dish. Ladle the hot soup on
top and pass additional grated cheese.

Serves 6.

NOTE: To trim asparagus, hold the tip in one hand and the base of the
stalk in the other. Bend gently. The asparagus will snap, leaving the
tender part with the tip.

[ “We Called It Macaroni”; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]

Posted by Fred Peters.

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Popularity: 3% [?]