Recipe By : Donna St. George – NY Times -8-20-97
Serving Size : 4 Preparation Time :0:45
Categories : Soups Tomatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter
1 medium onion — chopped
1 stalk celery, — finely chopped
1 clove garlic — minced
2 pounds ripe tomatoes, peeled — coarsely chopped
5 leaves fresh basil — torn into pieces
1 sprig fresh thyme, or 1/2 teaspoon dried
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoons dry red wine
freshly ground black pepper — to taste
1 cup light cream
2 teaspoons cheddar cheese — finely gratedj
Croutons for garnish

1. In a medium (4 quart) soup pot, melt the butter over low heat. Add the onion
, celery and garlic. Saute until tender, about 10 minutes. Do not allow to brow
n.

2. Add the tomatoes, basil, thyme, oregano, salt, wine and pepper. Simmer for 2
0 minutes.

3. Puree the mixture in batches in a blender or food processor. Return to pot,
and add the light cream. Reheat, but do not boil. To serve, top with a sprinkli
ng of cheddar cheese and croutons.

– - – - – - – - – - – - – - – - – -

NOTES : 335 calories, 30 grams fat, 5 grams protein, 15 grams carbohydrate
Nutr. Assoc. : 0 0 2516 0 1514 0 3413 0 0 0 0 0 0 0

1 c Pumpkin
2 Egg whites; whipped
1 c Brown sugar; packed
1 1/2 c Unbleached flour
1 ts Baking soda
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Cloves
3 c Rolled oats
1 c Raisins

Recipe by: Anita A. Matejka
Preparation Time: 0:20
Preheat oven at 350. Prepare baking sheet with cooking spray. In a
mixing bowl, combine pumpkin and egg whites. In another mixing bowl,
combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and
raisins. Mix wet ingredients with dry ingredients just until moistened.
Drop by tablespoonfuls onto prepared baking sheet, 2″ apart. Bake for 15
minutes, or until they seem firm.

—–

1/2 c Dried currants
1 lg Head celery
2 Golden Delicious apples
6 Pale green celery leaves
4 Parsley sprigs
10 Walnuts; cracked
-left in large pieces
2 tb Walnut oil
Lemon juice
-=OR=- Champagne vinegar
Salt
Freshly ground pepper

IF THE CURRANTS ARE HARD, cover them with warm water and set them
aside to soften while you cut the celery and apples. When they’re
soft, after 10 minutes or so, drain them and squeeze out the water.
Separate the stalks of celery and peel the tougher outer stalks.
Slice the celery into thin pieces, straight across or at an angle.
Cut the apples into quarters or sixths if they’re large and thinly
slice them crosswise. Finely chop the celery leaves and the parsley
and crack the nuts. Combine the celery, apples, currants, celery
leaves, parsley and walnuts in a bowl. Toss them with just enough
walnut oil to coat everything lightly. Add the lemon juice or vinegar
to taste, salt lightly, season with pepper and toss again.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Chopped onion
1 cup Sliced carrots
1 cup Sliced celery
1 tablespoon Vegetable oil
5 cups Water
1 can Reduced sodium chicken broth
— (14-1/2 oz size)
1/2 cup Medium QUAKER Barley*
1 teaspoon Thyme — crushed
1 teaspoon Salt (optional)
1/8 teaspoon Black pepper
1 cup Chopped cooked chicken
— (about 1/2 pound)

In a 4-quart saucepan or Dutch oven, cook onion, carrots and celery in oil
until onion is tender. Add remaining ingredients except chicken. Bring
to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring
occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or
until chicken is heated through and barley is tender. Add additional
water or chicken broth if soup becomes too thick upon standing.

Eight 1-cup servings.

*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 4 cups. Cook onion, carrots and
celery as directed above. Add remaining ingredients except chicken.
Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring
occasionally. Add chicken; continue simmering 5 to 10 minutes or until
chicken is heated through and barley is tender.

Nutrition Information: 1 cup * Calories 130 * Protein 11g * Carbohydrate
13g * Fat 4g * Cholesterol 25mg * Dietary Fiber 2g * Sodium 190mg *
Percent of Calories from Fat: 29%
Exchanges: Starch/Bread 1/2, Meat 1, Vegetable 1, Fat 1/2
Source: Quaker’s Best Barley Recipes Copyright 1992 The Quaker Oats
Company Reprinted with permission from The Quaker Oats Company Electronic
format courtesy of Karen Mintzias

– - – - – - – - – - – - – - – - – -

Recipe By : Nana Bon Appetit 3/96
Serving Size : 18 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cream Puffs
3/4 cup water
3 tablespoons unsalted butter — cut into pieces
1/4 teaspoon salt
3/4 cup flour
3 large eggs
Filling
1 cup whipping cream — chilled
1 teaspoon sugar
2 tablespoons sugar
3/4 teaspoon vanilla
6 large strawberries — hulled
Strawberry Sauce
2 pints strawberries — hulled
3 tablespoons sugar
Powdered su

For cream puffs: Preheat oven to 375. Line baking sheet with parchment
paper. Combine water, butter, salt and sugar in a heavy medium saucepan.
Bring to a boil, stirring to melt butter. Add flour; using a wooden spoon,
stir vigorously until mixture clumps together, forming a ball. Stir 1 minute
longer. Remove from heat; transfer dough to medium bowl. Using an electric
mixer, add eggs 1 at a time, beating until dough is smooth after each
addition. (Dough will be slightly soft and shiny). Using 1 rounded
tablespoon of dough for each cream puff, spoon dough onto the prepared baking
sheet, spacing them about 2″ apart and forming mounds about 3/4″ to 1 " high
and 1 1/4″ in diameter. Using moist fingertips, gently press tops of cream
puffs to flatten any peaks. Bake until golden brown about 37 minutes.
Transfer baking sheet to a rack; let cream puffs cool. (Can be made 4 hours
ahead. let stand at room temperature.)

For Filling: beat cream, 1 teaspoon of sugar, and vanilla in a medium bowl
until stiff peaks form. Combine 6 strawberries and 2 tablespoons of sugar in
a small bowl. Using a fork, crush berriess. Fold crushed strawberry mixture
into cream.

For Sauce: Place 1 1/2 pints of strawberries and sugar in food processor or
blender. Puree, adding a bit of water if necessary. Slice remaining
strawberries and stir into sauce.

Cut top third off of each cream puff. Place cream puff bottoms, cut side up,
on plates. Spoon filling into bottoms, mounded slightly. Ladle sauce over
top, allowing sauce to spill onto plates. Top with cream puff tops. Dust
with powdered sugar.

– - – - – - – - – - – - – - – - – -

Profiterrols (don’t know correct spelling)

Cream Puffs
Vanilla Ice Cream
Chocolate Sauce
Chocolate Shavings

Spoon vanilla ice cream into bottom of cream puff. Replace top; ladle warm
chocolate sauce over top; sprinkle with chocolate shavings.

4 Tomatoes, chopped
1 Green pepper,cubed
1 Yellow pepper, cubed
1/2 Hot pepper, chopped
3 tb Olive oil
3 tb Red wine vinegar
1 Clove garlic, minced
2 tb Chopped parsley
1 tb Chili powder
2 c Cooked pasta
1/2 c Jack cheese, cubed
2 tb Sunflower seeds

Combine vegetables in large bowl. Combine oil,
vinegar, garlic, parsley, chili powder, salt pepper
to taste. Pour over vegetablemixture. Stir in cooked
pasta, sprinkle with cheese and sunflower seeds, toss.
Chill.

—–

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Dried black mushrooms
5 c Chicken broth
1 Chicken breast half,
-skinned, boned, and cut
-into matchstick pieces
1/4 c Slivered bamboo shoots
1/2 c Rice vinegar
2 tb Soy sauce
1 Green onion (including top),
-cut into 2 inch slivers
1 t Finely chopped cilantro
-(Chinese parsley)
1 t Hot pepper sauce
1/2 ts Salt
1/2 ts White pepper
3 tb Cornstarch mixed with 1/4 C
-water
1 Egg, lightly beaten
-Vegetable oil for
-deep-frying
8 Two-inch square rice crusts

Soak mushrooms in warm water to cover for 30 minutes;
drain. Cut off and discard stems and thinly slice
caps. Set aside.

Bring broth to a boil over medium-high heat in a large
pot. Add chicken and cook, stirring occasionally, for
3 minutes. Stir in mushrooms, bamboo shoots, vinegar,
soy sauce, green onion, cilantro, hot pepper sauce,
salt, and white pepper. Return to a boil. Add
cornstarch solution and cook, stirring, until soup
thickens slightly. Remove pot from heat and slowly
drizzle in egg, stirring constantly. Keep warm while
preparing rice crusts.

Set wok in a ring stand and add oil to a depth of
about 2inches. Over high heat, bring oil to 375. Add
rice crusts, half at a time, and cook, turning
constantly, for 15 seconds or until puffed. Lift out
and drain on paper towels. Cook remaining crusts.
Pout hot soup into a warmed serving bowl and carry to
the table. Bring hot fried rice crusts to the table
and carefully slide into the soup.

TIP: Look for rice crusts in Chinese market. To make
your own crusts:

To Make Rice Crusts: Combine 1 C medium- or
short-grained rice and 1 C water in a medium saucepan.
Cover and bring to a boil over high heat. Reduce heat
to low and simmer for 25 minutes. Turn off heat and
let stand for 5 minutes. Spread cooked rice in a 1/4″
thick layer on a greased, shallow baking pan. Cut
into 1 1/2-2″ squares with a wet knife. Bake in a 350
oven for 50 minutes or until rice squares are firm and
dry. Store rice crusts in an airtight container at
room temperature for up to 6 months.

Serves 4-6

Source: A Wok For All Seasons by Martin Yan; Copyright
1988

From: Joyce Flory Date: 03 May 94
Submitted By On

– - – - – - – - – - – - – - – - – -

Recipe By : Di Saronno
Serving Size : 1 Preparation Time :0:00
Categories : Drinks, Alcoholic Liqueur

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces Di Saronno Amaretto
4 ounces club soda
ice
1 each lime slice

Serve in a tall glass over ice. Garnish with lime slice.

– - – - – - – - – - – - – - – - – -

Nutr. Assoc. : 2044 0 0 0

1 1/4 c Condensed Bean bacon soup; 1 Green pepper; chopped
1 1/4 c Water; 1/2 c Celery; chopped finely
2 All-beef frankfurters; (or 2 tb Perpared mustard;
-chicken or turkey franks) 1 c Ready-mix biscuit mixture;
-cut into 1/2″ pieces -prepared as pk directs
1 Onion; chopped fine

Preheat oven to 375^F. Mix all ingredients except biscuits. Boil
gently 5 minutes. Put about 3/4 cup mixture each of 8 individual
baking dishes; top each with biscuit. (this seams to be a lot of
work, why not try one bakig dish) Bake until biscuit are dark golden
brown (about 20 minutes). Serve at once.
*Note 5 oz with shrinkage = 3 1/2 oz to 4 oz servings.

Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 1/2 HIGH-FAT MEAT
EXCHANGE + 1/2 FAT EXCHANGE + 1/2 VEGETABLE EXCHANGE CAL: 150

Source: Recipes for Diabetics by Billie Little (1985 1972 versions)

MMMMM

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Elbow macaroni,shells, etc
2 Tablespoons Safflower oil
Med Onion, chopped
Clove Garlic, minced
Green Bell Pepper, chopped
3 Cups Vegetable stock
6 Ounces Can Tomato Paste (2/3 cup)
15 Ounces Can Chick Peas, drained
16 Ounces Can Kidney beans, drained *
3/4 Teaspoon Black pepper
1/2 Teaspoon Summer savory
1/2 Teaspoon Thyme leaves
1 Dash Cayenne Pepper

GARNISH: grated Parmesan cheese, optional.

Cook pasta in boiling water for about 6 minutes, until al dente.
While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil.
Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining
ingredients except macaroni. Cover and cook for 10 minutes.
When pasta is done, drain well. Stir into other ingredients. Heat.
Garnish if desired. Variations: – substitute or add other vegetables such as
chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and
1 t oregano for savory, thyme, and cayenne pepper.

– - – - – - – - – - – - – - – - – -

Nutr. Assoc. : 848 0 999 620 685 1567 1504 346 775 0 1336 1492 0