Title: MOCK ORANGE JULIUS
Categories: Beverages, Non-alcohol
Yield: 3 servings

6 oz Orange Juice Frozen
– CONCENTRATE
1 c Milk
1 c Water
1/4 c Sugar
1 Egg
1/2 c Coconut milk
8 Ice cubes

Put in blender and blend until ice cubes are gone, about 2 minutes.
Serve right away while frothy. Serving size: 12-13 oz

—–

Popularity: 5% [?]

Title: Minestrone
Categories: Diabetic, Soups/stews, Vegetarian, Vegetables, Crockpot
Yield: 6 servings

1/2 c Celery; thinly sliced 1/2 c Carrot; thinly sliced
3/4 c (1 lg) Potato; cut 1″ pieces Clove Garlic; minced
16 oz Can Tomatoes; undrained 1 c Zucchini; thinly sliced
1/2 lb Green Beans;cut in 1″ pieces 1/2 c Spaghetti; broken
3 c Hot Water; 2 ts Instant Beef Bouillon
powder
1 ts Basil leaves; 1 tb Parsley Flakes;

In 3-qt casserole, combine all ingredients. Cover. Microwave at High
25-35 minutes or until vegetables are tender, stirring once or twice.

PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol Food
Exchanges: 1 1/2 vegetables Exchanges

MMMMM

Popularity: 3% [?]

Title: DANISH KRINGLE
Categories: Denmark, Pastry
Yield: 6 servings

CRUST
1/2 c Butter or margarine
1 c Flour
2 tb Water
FILLING
1 c Water
1/2 c Butter or margarine
1 c Flour
3 Eggs
1 ts Almond extract
ICING
1/2 c Powdered sugar
1/2 ts Almond extract
Milk to make a
Thick drizzle

Preparation : Cut in the butter and flour (like pie crust) and then
add water. Mix and press into a jelly roll pan. Bring to a boil the
water and butter in a saucepan. Remove from heat and add the flour
all at once, stirring with a wooden spoon until it forms a ball,
clean from the saucepan. If it is too hot, cool it a bit and then
add the eggs, one at a time, stirring until mixture is smooth with a
wooden spoon. Add almond extract. Spread carefully on bottom
(unbaked) dough layer. Bake at 375 degrees for 45 to 50 minutes,
until light golden brown. When cool, drizzle with icing. Walt MM

MMMMM

Popularity: 3% [?]

Title: LENTILLA SALAD
Categories: Cyberealm, Low-cal, Salads, Vegetables
Yield: 1 serving

1 1/2 c Shredded lettuce
1/2 c Chopped tomato
2 tb Sliced scallions
2 tb Salsa
2 tb Low-fat sour cream
2 oz Cooked lentils
3/4 oz Shredded lowfat cheddar
.cheese
1 6″ flour tortilla, cut into
1/4″ strips

In a medium bowl, combine all ingredients, tossing
well to mix.

Makes 1 serving. Each serving provides 1 protein, 4
1/4 vegetables, 2 Breads, 20 optional calories.

Per serving: 287 calories, 16 gm protein, 10 gm fat,
36 gm carbohydrates, 312 mg calcium, 412 mg sodium, 22
mg cholesterol, 5 gm fiber

Source: Weight Watchers meeting Watertown NY Typed for
you by Linda Fields, Cyberealm BBS and home of
Kook-Net Watertown NY 315-786-1120

—–

Popularity: 3% [?]

TOMATO AND ORANGE SOUP (MARGUERITE PATTEN)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Tomatoes, skinned
1 Onion, peeled
1 Carrot, peeled
35 fl Chicken stock or water witb
1 Chicken stock cube
1/2 ts Grated lemon rind
1 t Grated orange rind
1 Bay leaf
Salt and black pepper
1 1/2 oz Margarine
1 1/2 oz Flour
5 fl Orange juice
5 fl Single cream, optional
—–GARNISH—–
Strips of orange rind

Slice the tomatoes, onion and carrot. Put into a
saucepan with the stock, or water and stock cube, the
fruit rinds, bay leaf and a little seasoning. Cover
the pan and simmer gently for 30 minutes. Remove the
bay leaf. Sieve or liquidise the soup. Heat the
margarine in the saucepan, stir in the ilour, then
gradually add the soup and the orange juice. Bring to
the boil and stir or whisk until the soup thickens
slightly. Remove from the heat and whisk in the cream
then heat for 2 minutes, without boiling. While
cooking the soup put the narrow strips of orange rind
into cold water, bring to the boil and simmer for 10
minutes then strain. Top the soup with the softened
rind.

In a microwave: Simmer the tomatoes and other
ingredients in the liquid for about 20 minutes. Use
DEFROST after the liquid comes to boiling point.

Variations: Serve as an unthickened soup, simply sieve
or liquidise the ingredients add the orange juice and
heat or serve well chilled. Use 2 x 14 oz/400 g cans
of chopped plum tomatoes instead of fresh.

Source: Marguerite Patten’s Marvellous Meals, Yours
Magazine, UK

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

GRANDMA’S CHICKEN AND DUMPLING SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
********Chicken Broth*******
1 ea Fryer (2 1/2 – 3 lb chicken)
Cut up into small pieces.
6 c Cold water
3 ea Chicken boullion cubes
6 ea Peppercorns
3 ea Whole cloves
**********Soup Base*********
1 cn 10 3/4 oz. chicken broth
1 cn 10 3/4 oz. cream chick. soup
1 cn 10 3/4 oz. cream mush. soup
1 c Chopped celery
1 1/2 c Chopped carrots
1/4 c Chopped onion
1 c Chopped potatoes
1 ea Small bay leaf
1 c Fresh or frozen peas
1 t Seasoned salt
******Feather Dumplings*****
2 c Flour
1 t Salt
4 ts Baking powder
1/4 ts White or black pepper
1 ea Egg, well beaten
2 tb Melted butter
2/3 c Milk

Place fryer, water, boullion, peppercorns and cloves
in kettle and bring to a boil. Reduce heat; simmer
until chicken is tender (about 1 1/2 hours). Cool
chicken just slightly; cut into bite size pieces and
set aside. Strain and skim chicken broth. Put
reserved chicken and broth in large kettle; add cans
of broth, chicken, and mushroom soups, celery,
carrots, onion, potatoes, bay leaf, peas and seasoned
salt. Put cover on kettle; simmer soup on low heat for
about 2-3 hours. About 30 minutes before serving, mix
up feather dumplings by sifting dry ingredients
together. Add egg, melted butter and enough milk to
make moist, stiff batter. Drop by teaspoons into
boiling liquid. Cook, covered and without “peeking”
for 18-20 minutes or until the dumplings are done.
Yield is 10 – 12 servings.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

POTAGE CRECY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
2 tb Butter
3/4 c Finely chopped onions
3 c Finely chopped carrots
1 qt Chicken stock
2 ts Tomato paste
2 tb Raw white rice
Salt to taste
1/2 c Heavy cream
1 tb Softened butter
8 To 12 carrot curls for
-garnish

In a heavy 3 to 4-quart saucepan over moderate heat,
melt butter. Stir in onions and cook 5 minutes. Add
carrots, stock, tomato paste and rice. Simmer 30
minutes. Puree in blender in small batches until
smooth. Return to pan. Add salt and pepper and stir
in cream. Simmer for 10 minutes; stir in softened
butter. Garnish with carrot curls.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Potatoes Au Canine or Feline
Categories: Pets
Yield: 1 servings

3 c Boiled sliced potatoes
2 T Grated vegetables
1/2 c Creamed cottage cheese
1 T Nutritional Yeast
2 T Grated carrots
1/4 c Whole milk
1/4 c Grated cheese

Layer in a casserole dish the first 5 ingredients. Then pour the milk
on top of all; sprinkle with cheese. Bake about 15 minutes at 350
until cheese melts and slightly browns. Serve cool.

Notes: As a potato substitute, you can use 3 cups of cooked oatmeal
or 3 cups cooked brown rice.

MMMMM

Popularity: 9% [?]

Title: NAN (FRIED LEAVENED BREAD)
Categories: Indian, Vegetarian, Breads
Servings: 8

1/2 c Yogurt 2 ea Eggs, lightly beaten
1/2 c Milk 3 pk Dry yeast (1 pack=10 oz)
1/2 ts Baking soda 3 c White flour
1 ts Sugar 1/2 ts Salt
4 tb Butter/oleo 1/2 ts Poppy seed

Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat.

Add baking soda, sugar, 2 tbs butter/oleo, eggs and dry yeast.

Sift together the flour and salt. Make a well in the flour and gradually
add the yogurt mixture.

Knead the flour 15 to 20 mins until smooth and elastic. Brush dough with
some of the remaining butter/oleo. Cover with a warm, damp cloth and set
aside in a warm place for 3 hours until the dough had risen to twice its
size.

Dust hands with flour. Knead the dough again for a few mins and divide
into 8 balls. Roll each ball into a 10-in pancake. Pull each pancake
gently to give it an oval shape. Cover with damp cloth 20 mins.

Heat a griddle until very hot. Mix the remaining 2 tbs butter/oleo with
poppy seed. Brush one side of each nan with the mixture and the other
side with warm water.

Place the warm-water side on the griddle for 1/2 minute. Remove from the
griddle and place nan under broiler for about 2 mins. Serve with curries
and tandoori dishes.

—–

Popularity: 6% [?]

BREAKFAST BURRITOS ANYTIME

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Frozen hash brown potatoes
(country-style)
3 tb Vegetable oil
Salt, to taste
8 oz Bulk light sausage
4 Eggs — beaten OR…
1 c -Egg substitute
4 Flour tortillas — warmed
(7- to 8-inch)
1/2 c Prepared tomato salsa

In large nonstick skillet cook hash browns in oil as
package directs. Season with salt. In medium skillet
over medium heat break up and cook sausage until
thoroughly cooked, 5 to 7 minutes; drain fat. Add
eggs to skillet; cook and stir until eggs are set. To
serve, spoon hash browns and sausage mixture down
center of each tortilla, dividing equally. Fold sides
over and secure with picks. Serve with salsa.

Menu: Bell Pepper and Carrot Sticks, Broiled
Grapefruit Halves Drizzled with Maple Syrup

Nutritional Information Per Serving: 740 calories; 47
g fat; 255 mg cholesterol; 840 mg sodium; 63 g
carbohydrate; 3 g fiber; 24 g protein.

Source: The Potato Board

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]