Quinoa Vegetable Jambalaya (Hl)

Recipe By : TVFN: RECIPE FOR HEALTH SHOW #RHE197
Serving Size : 6 Preparation Time :0:00
Categories : Soup-ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cup quinoa — rinsed
1 tablespoon canola oil
1 green bell pepper — seeded and diced
1 medium yellow onion
1 medium zucchini — halved
–cut into 1/2 inch slanted slices
2 cups diced eggplant
12 button mushrooms — sliced , (up to 14)
1 celery stalk — sliced
2 cloves garlic — minced , (up to 3)
28 ounces crushed tomatoes
1 1/2 tablespoon dried parsley
–or 3 tablespoons chopped fresh
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
tobasco or other hot sauce — to taste

Combine the quinoa and 2 1/2 cups water in a medium saucepan. Bring to a
simmer and cover. Cook over low heat for 15 to 20 minutes, until all of the
water is absorbed.

In a large saucepan heat the oil. Add the green pepper, onion, zucchini,
eggplant, mushrooms, celery and garlic. Cook, stirring, over medium heat
for 8 to 10 minutes. Stir in the crushed tomatoes, 1/4 cup water and
seasonings. Cook over low heat for 15 to 20 minutes, stirring occasionally.

When ready to serve, fold in the cooked quinoa and cook for 5 minutes more
over low heat, stirring frequently. Pass the Tobasco sauce at the table.

Yield: 4 to 6 servings

Nutritional 350 calories and 7 grams of fat

(Courtesy of “Vegetarian Times Vegetarian Entertaining”)

All Recipes

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Popularity: 3% [?]

Title: Sherried Turkey Casserole
Categories: Main dish, Poultry, Casseroles
Yield: 6 servings

1 cn Cream of celery soup*
— (condensed), 10-3/4 oz.
1 c Milk
1/4 c Grated Parmesan cheese
3 tb Dry sherry
3 c Hot cooked rice
1 c Diced cooked turkey
1/2 c Chopped green pepper
2 oz Diced pimientos; drained
Paprika

Combine soup, milk, cheese, and sherry in large skillet. Cook over medium
heat 2 to 3 minutes. Add rice, turkey, pepper, and pimientos. Continue
to cook until thoroughly heated. Sprinkle with paprika before serving.

*Substitute homemade white sauce or cream of chicken soup.

Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]

Reeses Peanut Butter Cups

Recipe By : Cindy M. Carney
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup graham cracker crumbs
1/2 cup butter, melted
2 cups powdered sugar
2/3 cup peanut butter
1 tsp. vanilla
1 cup chocolate chips, melted (6 oz.)

Combine everything but the chocolate chips, and press in a greased 8×8″
pan. Spread melted chocolate chips over top with a spatula, covering
entire surface. Chill 2 hours.

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Popularity: 3% [?]

Maria’s Ischli Cookies (Mf)

Recipe By : TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6757
Serving Size : 24 Preparation Time :0:00
Categories : Refrigerator-cky Nut-cky
Butter-cky Iced-cky

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound almonds or hazelnuts — finely ground
1/2 pound butter — at room temperature
1/4 pound sugar
1/2 pound flour
seedless raspberrry preserves
–chocolate icing–
1/4 pound bittersweet chocolate melted
1/4 cup water
3 tablespoons superfine sugar
1 teaspoon instant espresso coffee
1 tablespoon butter

If you cannot buy nuts already ground, then grind them in a food processor,
taking care not to overprocess them or they will turn oily; you can also
process them with the sugar to prevent them from turning oily.

(Note if you are working with whole hazelnuts, toast them first in a 400
degree oven, rub off skins, let cool and then grind.)

Combine the nuts with the butter, sugar and flour; you will have to combine
this dough with your hands; if a bit too dry, add drops of lemon juice or
rum. Form dough into a roll 1 1 /4inches thick. Refrigerate overnight in
waxed paper or parchment.

Following day preheat the oven to 350 degrees. cut dough into 1/4inch
slices and bake on an ungreased cookie sheet for 15 minutes or until
golden. Remove from oven and cool cookies on a rack.

When cooled to room temperature, sandwich two cookies together with
raspberry jam and spread some of the chocolate icing (see below) over the
top cookie. For a pretty presentation, set them in fluted paper cups.

Yield: 2 dozen

CHOCOLATE ICING

Melt chocolate with water and sugar. When melted, add instant coffee and
cook over very low heat for 5 minutes. Turn heat off, add butter and let
icing cool to room temperature. (Don’t let it get too firm or it will be
hard to spread over cookies.)

Yield: 1 1/2 cups

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Popularity: 4% [?]

Title: Chocolate Peanut Butter Cookies
Categories: Cookies, Peanut butt
Yield: 48 servings

1 pk Devil’s food cake mix
2 Eggs
1/3 c Vegetable oil
10 oz Peanut butter chips

Recipe by: , June/July 1996, Mary Pulyer
Preparation Time: 1:00
In a mixing bowl, beat cake mix, eggs, and oil (batter will be very
stiff). Stir in chips. Roll into 1-inch balls. Place on lightly greased
baking sheets; flatten slightly. Bake at 350 degrees for 10 minutes or
until a slight indentation remains when lightly touched. Cool for 2
minutes before removing to a wire rack.

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Popularity: 10% [?]

Pina Colada Party Cake

Recipe By : The Pillsbury Company
Serving Size : 12 Preparation Time :0:00
Categories : Cake Mix/White

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Batter:
18 1/4 ozs reduced fat white cake mix
1/2 c coconut — toasted
3/4 c water
1 tbsp olive oil
1/2 c pineapple juice, canned
1 tsp rum extract
4 whole egg whites — slightly beaten
1/2 c pineapple juice, canned
1/2 c granulated sugar
Frosting:
16 ozs reduced fat vanilla frosting
1/2 tsp rum extract
1/4 c coconut — toasted

Preheat oven to 350. Prepare a 13 x 9″ pan with cooking spray and flour;
set aside. To prepare batter, combine cake mix, 1/2 cup coconut, water,
oil, 1/2 cup pineapple juice, 1 teaspoon rum extract, and egg whites. Mix
well. Pour into prepared pan. Bake for 30 minutes or until lightly browned
on top. Meanwhile, combine remaining pineapple juice and sugar in a
saucepan. Bring to a boil. Using a fork, prick cooled cake at 1/2″
intervals. Pour hot pineapple mixture over cake. Cool completely. To
prepare frosting, combine frosting and remaining rum extract. Mix well.
Frost cake with mixture and sprinkle with remaining coconut.

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Per serving: 439 Calories; 9g Fat (18% calories from fat); 4g Protein; 85g
Carbohydrate; 0mg Cholesterol; 372mg Sodium

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Popularity: 3% [?]

Title: KICK-OFF NACHOS
Categories: Nachos, Southwest
Yield: 6 servings

1 cn Campbell’s condensed Cheddar
-cheese soup (10 3/4 oz)
1/2 c Salsa
1 pk Tortilla chips (10 oz)
Chopped tomato
Sliced green onions
2 cn Early California sliced
-pitted ripe olives, drained

1. In 1 1/2 quart saucepan, combine soup and salsa. Over low heat,
heat through, stirring often.

2. Serve over tortilla chips. Top with tomato, onions and olives.
Serves 6.

TIP: If desired, warm chips in microwave. Divide tortilla chips
between 2 microwave-safe plates. Microwave 1 plate at a time,
uncovered, 1 1/2 minutes.

MMMMM

Popularity: 4% [?]

HAZELNUT-CHOCOLATE TOFFEE

Recipe By : dave prelip
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c (2-1/2 sticks) unsalted butter
1 1/4 c Packed light-brown sugar
1/4 c Water
1 tb Honey
1 c Toasted, skinned hazelnuts — chopped
1/4 ts Vanilla extract
1 c Semisweet chocolate chips (6 oz)

Butter a small baking sheet. Melt the butter over low heat in a large
heavy saucepan. Add the sugar, water, and honey and stir constantly
until melted, using a wooden spoon. Increase the heat to moderately
high and continue cooking for 15 minutes, or till the mixture reaches
290 degrees (hard-ball stage) on a candy thermometer, stirring often
with a wooden spatula, scraping the bottom of the pan to make sure
the mixture is not sticking. Remove the pan from the heat and stir in
the chopped nuts and vanilla extract. Pour the toffee evenly onto the
prepared baking sheet. Cool about 5 minutes, until the surface is
barely set. Sprinkle the top of the toffee with the chocolate chips.
Let stand about 10 minutes, until the toffee is completely set and
the chocolate is melted. Spread the chocolate evenly in a thin layer
over the toffee. Cool completely until the chocolate is firm. Break
the toffee into rough pieces and store in an airtight container for
up to 5 days. Makes about 1 pound. Source: “An Edible Christmas”
cookbook by Irena Chalmers Reformatted by: CYGNUS, HCPM52C

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Popularity: 3% [?]

OATMEAL MILLET MUFFINS

Recipe By : BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW #BD1A02
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 /14 cups boiling water
1 cup uncooked instant rolled oats
1/2 cup butter at room temperature — (1 stick)
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup millet

Preheat the oven to 350. Butter 12 muffin cups.
Stir the oats into the boiling water, cover, remove form heat and let stand
20 minutes. Cool.
Sift together the flour, baking soda and salt.
In a large mixing bowl, beat the butter until creamy. Slowly add the white
and brown sugars,
beating until smooth and creamy. Add the vanilla and the eggs and beat until
well blended.
Add the cooled oatmeal to the butter mixture and stir well to blend. Add the
flour mixture and stir.
Stir in the millet.
Spoon the batter into the muffin cups, filling about 2/3 full. Bake for
about 15 minutes, or until a
straw inserted in the center of a muffin comes out clean.
Gently run a table knife around the edge of each muffin, lift them out and
place on a rack to cool.
These muffins freeze well.

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Popularity: 3% [?]

Creamy Peach Soup (Webb)

Recipe By : MEMORABLE MENUS MADE EASY by Robyn Webb
Serving Size : 6 Preparation Time :
Categories : Soups Fruit
Lowfat Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium peaches — peeled
pitted and cut into chunks
1/2 cup dry white wine
1 cup low-fat buttermilk
OR plain yogurt
1/2 cup part-skim ricotta cheese
2 teaspoons orange liqueur
2 tablespoons honey
mint leaves

1. Puree the peaches and wine in a blender and pour into a chilled bowl.
Add the remaining ingredients and mix well. Refrigerate for 1 hour.

2. Divide among six chilled soup bowls. Garnish each bowl with a mint leaf
and serve.

Nutritional information: Calories: 109. Calories from fat: 10. Total fat:
1g. Saturated fat: 1g. Cholesterol: 10 mg. Sodium: 77mg. Carbohydrate: 20g.
Dietary fiber: 2g. Sugars: 17g. Protein: 5g.

*Recipe from Memorable Menus Made Easy by Robyn Webb (American Diabetes
Association). Reviewed by Chicago Suntimes

Notes: Hot summer days call for light, refreshing meals. Fruit soups
provide a nice way to cool off and only take about 10 minutes to prepare.
If peaches aren’t in season, try honeydew, plums, nectarines or berries.
The wine and orange liqueur add zip to the creamy base, but you could
easily substitute vanilla or almond extract if you’re serving it to a
teetotaling crowd. Fruit soups can play the role of appetizer or dessert.
If you omit the alcohol, you could also add a little more yogurt and
ricotta, put it in a glass with a straw and let the kids think this healthy
treat is really a milkshake.

8/30/98 kitpath@earthlink.net
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Popularity: 4% [?]