Potatoe Vegetable Chowder

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

Amount Measure Ingredient — Preparation Method
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Newcomer
3 tablespoons Margarine — or butter
1/4 cup Onion — chopped
3 teaspoons Chicken-flavor instant — bouillon
1/4 teaspoon Dried thym4e leaves
1/8 teaspoon Pepper
2 cups Milk
1 cup Water
2 cups Potatoes — diced cooked and

1 cup Cubed cooked ham
1 package Frozen mixed vegetables — thawed

Melt margarine in large saucepan over low heat. Stir in onion; cook until
tender. Stir in flour, bouillon, thyme and pepper. Cook until mixture is
smooth and boubly. Gradually stir in milk and water; cook over medium heat
until mixture boils and thickens, stirring constantly. Add potatoes, ham and
vegetables. Reduce heat; simmer 10 minutes or until vegetables are tender,
stirring occasionally.

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Popularity: 5% [?]

Date: Sat, 08 Apr 95 12:16:38 CDT
From: asking@students.wisc.edu (Anna Sutherland King)

lentil loaf

About a year ago someone (sorry–I forgot who) posted a recipe for a lentil
loaf. I liked it, but thought it was a bit mild, so I’ve tweaked it around
and now I think it’s great. It’s not too pretty, so probably best not
served to a potential SAD convert to FF, but I think ffers will love it.
Works well hot (dinner) or cold (lunch), and is really hearty.

2 c dry brown lentils, cooked in 6 c water with a bay leaf (about 45 min).
1 c dry bulgur wheat, cooked in 2 c water (about 15 min).
Preheat oven to 350.
In large bowl, mix cooked lentils, cooked bulgur, and all of the following:
–1 c soft bread crumbs
–2 egg whites or 1 egg substitute
–1/4-1/2 c catsup
–2 big onions, chopped
–6-8 cloves garlic, crushed
–lotsa thyme, oregano, tarragon. Some cumin, curry, pepper, garlic powder.
–1 regular-size (15 oz?) can tomato sauce
–1/4 c ff barbaque sauce
–next time I make it, I’m going to try adding some cooked carrots and
potatoes, and maybe some peas. Might add some nice color and textures.

Mix it all up and put it into a sprayed loaf pan, casserole dish, or
whatever. Bake for about 40 min. The oringinal recipe said to slice and
serve, but I find it comes out more of a scoop-and-serve consistency.

Popularity: 18% [?]

Title: BAKED CHEESE TOASTWISHES
Categories: Diabetic, Sandwiches, Cheese, Main dish
Yield: 2 humans

4 sl Bread; your choise
1 Egg; beaten with fork
2 tb Skim milk;
1/4 ts Salt;
2 ds Paprika;
4 sl (1-oz each) American Cheese;

Preheat oven to 400 degrees. Prepare shallow pan with
vegetables pan-coating. Toast bread on one side only.
Combine beaten egg, milk, salt, and paprika; mix well
and pour into a pie plate. Dip bread in this mixture
quickly until all is absorbed. Place 2 slices bread
toasted side down in preapared pan and cover each with
1 slice cheese. Place remaining 2 slices bread
toasted side p on top, then cover with remaining 2
slices cheese. Bake 10-12 minutes.

Food Exchange per serving: 2 STARCH EXCHANGES + 2
HIGH-FAT EXCHANGES + 1/2 FAT EXCHANGE. Low-sodium
diets. Omit salt. Substitue Low-sodium cheese.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. Brought to you and yours via

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Popularity: 4% [?]

Ellen’s Basil Boursin

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs French
Harned 1994 Herb/spice
Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Garlic cloves — peeled
1/2 c Fresh sweet basil leaves
1/4 c Chives
1/4 c Fresh parsley
1/4 c Black olives — pitted
8 oz Cream cheese
Fresh basil sprig (garnish)

In a food processor, chop the garlic and herbs. Add the cream cheese;
blend until smooth. Coarsely chop the olives and add. Transfer the
mixture to a small bowl. Garnish with a sprig of fresh basil. Chill.

Ogden writes: “Boursin is a classic French herb spread. Mine is a
simplified version, good served with crackers or spread on pieces of
French bread, topped with thin slices of roast beef.”

Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 59.

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Popularity: 12% [?]

2 egg whites
2 Tbsp. water
1/2 tsp. vanilla
dash of salt
1/2 c. sugar
4 Tbsp. melted butter
2/3 c. flour
Heat oven to 350. Grease 2 cookie sheets. Put egg whites and sugar in
medium sized bowl. Add water, butter and vanilla and mix. Add flour and
salt; stir. Drop teaspoonfuls of batter onto greased cookie sheets.
Swirl the batter around with the back of a spoon until cookies are
spread very thinly and are almost transparent. Bake 5-7 min.
until lightly browned at edges. Remove cookie sheets. Remove 1 cookie.
Return sheet to oven to prevent other cookies from sticking. Place
fortune in center of each cookie. Fold cookie in half and bend slightly
in the middle to make a half-moon shape. Makes about 24 cookies.
Repeat procedure with other cookies.

Popularity: 9% [?]

BRIAMI
======
5-6 large zuccini, cut in 1 in. cubes
3-4 medium potatoes, cut in similar cubes
2 eggplants (the purple, zuccini look-alike) cut in cubes
1 can stewed tomatoes
3-4 cloves garlic crushed
1 onion , cut in large chunks
a couple of bay-leaves
1/2 cup oil (preferably olive, but anny kind will do)
a dash of nutmeg, thyme
salt and pepper

arrange (really throw in!) all the ingredients in your baking pan, and
give them a good mix (another name for this dish is TOURLOU, i.e.
mix-mix)
and bake for about 1 hour at a medium heat oven
keep adding a touch of water to keep the stuff from frying
allow to cool before eating-
serve with a generous amount of oil and juices
and with some bread to clean up the plate!

Popularity: 4% [?]

Date: Wed, 11 May 94 07:08:14 +0200
From: Annice Grinberg

This is extremely light and refreshing. From a small amount of ingredients,
you get an enormous amount of freeze. Caution: the stuff splatters like
crazy while you are beating it up. You might want to cover your mixer with
a towel or something during the process. Also, be sure to use a large bowl.

LIGHT STRAWBERRY FREEZE

1 egg white
1/2 cup powdered (icing) sugar
1 pint very ripe strawberries
1/2 t vanilla

Beat egg white till frothy. Beat in sugar. Add vanilla and stawberries, and
beat at high speed until light and greatly expanded. Freeze.

Best used within a few days, as the texture changes after that.

Popularity: 4% [?]

Title: Anzac Biscuits (Cookies)
Categories: Cookies
Yield: 1 servings

3/4 c Fine sugar
1 ts Treacle (golden corn syrup)
1/4 lb Butter
1 ts Baking soda
3/4 c Coconut, flaked
1 c Oatmeal
3/4 c Plain flour
2 tb Boiling water

ANZAC day is celebrated in Australia on April 25. On this day in
1915, the ANZACs (Australian and New Zealand Army Corps) landed at
Gallipoli, and suffered the worst defeat in Australian military
history. The fallen soldiers of all wars are now commemorated on
ANZAC day. Another cookbook stated that these cookies were sold to
raise money to help returned veterans.

In saucepan place butter, treacle, soda, sugar and mix with boiling
water. Bring slowly to boil, remove and add dry ingredients. Mix
well. Place spoonfuls about 3 inches apart on well greased cookie
tray. Bake at 275F about 25 min.

Source: The Down Under Cookbook c. 1987 Graeme Newman, Albany, New
York. converted from his mother’s handwritten cookbook to US
measures. Shared by Elizabeth Rodier 6/93 (not yet tested)

MMMMM

Popularity: 5% [?]

Title: HOT CASHEW CHICKEN SALAD
Categories: Chinese, Chicken, Salads
Yield: 6 servings

2 c Chopped romaine lettuce
1/2 lb Chopped spinach
11 oz Mandarin oranges, drained
3 tb Soy sauce
1 tb Honey
1/4 ts Ground ginger
3 tb Vegetable oil
1 1/4 lb Boneless chicken breasts,
-diced
3 tb Chopped scallions
1 Garlic clove, minced
1/4 c Cashews

1. In a large salad bowl, combine lettuce, spinach
oranges.

2. In a small bowl, combine soy sauce, honey, ginger
3 tbsp. water. Set sauce aside.

3. In a wok or large frying pan, heat oil over medium
high heat. Add chicken stir fry until barely opaque
throughout, about 5 minutes. Add scallions garlic
cook 1 more minute. Add sauce cook, tossing, for 30
seconds.

4. Pour chicken sauce over greens oranges toss.
Sprinkle cashews on top.

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Popularity: 12% [?]

ROASTED VEGETABLE SANDWICH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Eggplant, thinly sliced
-into rounds
1 Zucchini, thinly sliced
1 Yellow summer squash, sliced
1 Red bell pepper, cored,
-seeded and thinly sliced
2 ts Olive oil
2 Garlic cloves, chopped fine
Pepper, freshly ground and
Salt to taste
1/4 c Sour cream, non-fat, -Or-
-non-fat plain yogurt
2 tb Mayonnaise, reduced-fat
1 tb Basil, fresh chopped
1 t Lemon juice, fresh
1 French bread baguette,
-16 inch-long, split length-
-wise, cut into 4 sections
1 bn Watercress, washed, large
-stem removed, abt 2 cups

Heat oven to 450 degrees. In large roasting pan, toss eggplant, zucchini,
yellow squash and red pepper slices with oil and garlic. Season with salt
and pepper. Roast vegetables, stirring occasionally, until tender and
starting to brown, 30 to 35 minutes. Let cool.
Meanwhile, in small bowl, whisk together sour cream or yogurt, mayonnaise,
basil and lemon juice. Season with salt and pepper; reserve in
refrigerator.
Spread mayonnaise mixture on both bread halves and arrange watercress on
bottom layer. Top with vegetable mixture and bread tops.

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Popularity: 4% [?]