Title: Broccoli Garden Soup
Categories: Soups/stews, Vegetables
Yield: 11 servings

3 c Broccoli, chopped 1 tb Olive Oil
6 c Yams, peeled and chopped 1 c Celery Tops, chopped
6 c Defatted Chicken Broth,divid 1/4 ts Ground Allspice (opt)
2 ea Medium Onions, chopped 2 c Watercress, chopped
4 ea Cloves Garlic, minced 1 x Ground Pepper to taste

Simmer the yams, covered, in two cups chicken broth 10 minutes or until
soft; puree in food mill or processor. Set aside. In large pot with cover,
saute the onions and garlic in oil until the onions are translucent and
starting to brown. Add celery. Saute a few minutes, Add broccoli and
remaining chicken broth. Simmer, covered, eight minutes or
until tender-crisp. Stir in puree; add seasonings. Serve immediately or
serve chilled. Top each portion with 1/4 cup chopped watercress. Makes 11
one-cup servings.
Nutrient content per serving: 225 calories, 2 grams fat, 4 grams
protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams
sodium, .4 milligrams beta carotene.
SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991

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Popularity: 5% [?]

Maple Pumpkin Pie

Recipe By : The Dessert Show
Serving Size : 8 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 unbaked 10″ pie shell, well chilled — fluted edge
Leaf shapes cut from pastry scraps
1 1/2 cups pumpkin puree — fresh or canned
1/2 cup maple syrup
1 1/2 cups milk
2 eggs — lightly beaten
2 tablespoons flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg — freshly ground
1/4 teaspoon ground ginger
1/2 teaspoon salt

Preheat oven to 425. Mix together pumpkin, syrup, milk and eggs. Whisk
together until smooth. Stir in flour, cinnamon, nutmeg, ginger and salt.
Mix until well blended. Pour pumpkin mixture into pie shell. Bake about 40
minutes until filling is firm and a knife inserted in center comes out
clean. Let cool. While cooling, place leaf shapes in oven on cookie sheet
and bake until golden brown. Garnish top of pie with baked leaf shapes.
Let cool completely before cutting with a sharp knife.

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Popularity: 5% [?]

CREAM OF SUN-DRIED TOMATO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-cal
Low-fat Vegetarian
Kump

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Milk — whole, low-fat or
skim
1 sm Onion — peeled and stuck
with
2 Cloves
6 Whole peppercorns (or more)
1 pn Salt
—–BOUQUET GARNI—–
:Tie in cheesecloth:
6 Fresh parsley stems
1/2 ts Dried leaf thyme
1/2 Bay leaf
—–SOUP, CON’T—–
4 tb Rice flour
-(or barley or oat flour)
4 tb Cold milk (about)
1 pk Sun-dried tomatoes (3 oz)
2 c Water
—–OPTIONAL—–
6 tb Heavy cream
Chopped Herbs for garnish*
-(basil, chervil or parsley)

This creamy, vibrant red soup has but 100 calories per
serving if you use low-fat milk and no cream.

PLACE THE MILK, ONION, peppercorns, salt and bouquet
garni in a saucepan and bring slowly to a boil. Form a
smooth paste of the rice flour and the cold milk. Put
into the just-boiling milk and stir briskly until
there are no lumps. Simmer over very low heat for 20
minutes. Meanwhile, boil the sun-dried tomatoes in the
2 cups of water; do not drain. Strain the milk
mixture, add the tomatoes and their liquid, and simmer
another 5 minutes. In a blender, in batches, liquefy
the soup. Return to the stove and bring just to a
boil. Add the optional cream, if desired, and serve in
hot bowls garnished with a minced green herb.

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Popularity: 6% [?]

SOUP FOR THE GODS – SHEN-HSIEN-T’ANG

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Boiling water
2 tb Soy sauce
12 Half-inch sections of garlic
-shoots or 1 scallion cut
In 1/8 sections
1/2 oz Finely chopped Ginseng root
1 t Sesame oil
1 t Salt

Put seasonings in a bowl and pour the boiling water
into it. This is a good drinking soup that goes well
with a heavy dinner.

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Popularity: 1% [?]

Title: JADE AND RUBY STIR-FRY
Categories: Chinese, Chicken
Yield: 4 servings

2 Boneless, skinless chicken
-breast halves
1 lb Fresh broccoli
2 tb Vegetable oil
1 md Onion, chunked
2 tb Water
2 Medium-size red bell
-peppers, chunked
1/2 lb Fresh mushrooms, quartered
1/3 c Kikkoman Stir-Fry Sauce
1/4 ts Crushed red pepper

Cut the chicken into 1-inch pieces. Cut the broccoli
flowerets into bite-size pieces and the peeled stalks
into thin slices. Heat the oil in a hot wok or large
skillet over high heat. Add the chicken and stir-fry
for 1 minute. Add the broccoli and onion; stir-fry
for 1 minute. Add the water, cover, and cook for 5
minutes, stirring once. Add the bell peppers and
mushrooms; stir-fry for 3 minutes. Add the stir-fry
sauce and crushed red pepper. Cook, stirring, until
the chicken and vegetables are coated with the sauce.

Kikkoman advertisement.

[Country Home; February 1992]

Posted by Fred Peters.

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Popularity: 3% [?]

Date: Fri, 26 Nov 93 00:52:36 PST
From: Michelle Dick

TANGY MUSHROOM MISO GRAVY

1 lb mushrooms
1 T balsamic vinegar
3 cups water
1/4 cup brown rice miso
1 T tamari
1/2 cup nutritional yeast
1 t celery seed
fresh ground black pepper
1/4 cup cornstarch
1/4 cup water

Wash and slice the mushrooms. Saute mushrooms with the balsamic
vinegar in a large skillet until fully cooked. Remove mushrooms from
skillet and set aside. Keep the mushroom liquid in the skillet.

Add 3 cups water, miso, tamari, and nutritional yeast to the skillet.
Whisk until thoroughly blended and simmer for a few minutes. Add
celery seed and black pepper to taste. Add mushrooms.

Mix together cornstarch and 1/4 cup water in a cup. Make sure the
cornstarch is fully dissolved. With skillet over medium heat, add the
cornstarch suspension to the gravy a little at a time. Stir
continually. When gravy reaches desired thickness, cook for a minute
longer and then serve immediately.

Note: If you want to make this ahead, make up the miso-mushroom
mixture as described but do not add cornstarch. When you are ready to
serve it, heat up the miso-mushroom mixture and thicken before serving.

Makes 4 cups. Nutritional info per 1/4 cup serving:

28 calories, 0.4 grams fat, 13.3%CFF, 210 mg sodium.

This nutritional info is slightly off since brown rice miso has less
fat than regular miso (the above nutritional analysis assumes regular
miso).

Popularity: 7% [?]

Watermelon Salad

Recipe By : Ann Rosenzweig
Serving Size : 6 Preparation Time :0:10
Categories : Fruit Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups watermelon — seeded and diced
2 cups feta cheese — diced 3/4″
1 cup mint leaves — chopped
3/8 cup extra-v
2 tablespoons lime juice
freshly ground black pepper — to taste

In large bowl, toss all ingredients together just before serving.

– - – - – - – - – - – - – - – - – -

NOTES : If possible, use a fruity olive oil.

Popularity: 5% [?]

Title: Sunday Italian Vegetable Soup
Categories: Diabetic, Main dish, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

1/2 c Dry navy beans; 1 c Zucchini; sliced
Water 1/2 c Celery; sliced
4 c Chicken broth; 1/2 c Chick peas; (garbanzo
beans)
3/4 c Carrot; sliced, peeled -drained canned
1/2 c Potato; sliced with peel 1/2 c Rotini or other pasta;
1 tb Corn oil; -uncooked
1/2 c Onion; sliced 1 tb Parsly; finely minced fresh
16 oz Can Italian tomatoes; 2 ts Dried basil; crumbled
-including liquid 1/4 ts Salt
2 c Cabbage; sliced thinly 1/4 ts Ground pepper; freshly

Cover navy beans with water in a large pot. Over medium heat, bring
just to the boiling point. Remover pan from heat, cover, and let
stand for 1 hour. Drain. Add chicken broth, carrot, and potato.
Cover and cook over medium heat until vegetables are almost tender,
about 35 minutes. Heat oil in a small skillet and saute onion until
tender. Add onion and all remaining ingredients to soup pot. Cook 15
minutes or until pasta is cooked. Serve hot

Food exchanges per serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT
EXCHANGE.

CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216;
Low-sodium diets: Omit salt. Substitute canned vegetables and broth

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton.

Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Popularity: 10% [?]

Babka with Various Fillings

Recipe By : Ultimate Bread Machine Cookbook/ Tom Lacalamita p. 156
Serving Size : 12 Preparation Time :0:00
Categories : All About Breads- Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup milk
2 tablespoons milk — additional
2 large eggs
1/2 teaspoon vanilla extract
3 1/2 cups flour — (all purpose)
1/2 teaspoon salt
2 tablespoons sugar
2 tablespoons unsalted butter — or margarine
2 1/2 teaspoons yeast

(PICK A FILLING:)

CINNAMON SUGAR BABKA FILLING:
2 tablespoons unsalted butter — softened
1/4 cup sugar
1 teaspoon cinnamon

CHOCOLATE BABKA FILLING:
1/4 cup cocoa
1/2 cup sugar
1/4 cup melted unsalted butter
1/3 cup coarsely chopped pecans

CHEESE BABKA FILLING:
8 ounces farmer’s cheese
2 tablespoons sugar
1 tablespoon flour
1 large egg yolk
2 teaspoons grated orange zest
1/4 cup dark raisins

CRUMB TOPPING:
1 tablespoon unsalted butter — softened
2 tablespoons sugar
2 tablespoons flour
2 pinches cinnamon

EGG WASH:
1 large egg white — beaten with:
1 teaspoon water

All ingredients must be at room temperature.

Add ingredients except for filling, crumb topping, and egg wash in the order
specified in your machine’s manual.

Use DOUGH setting.

At the end of the program, press CLEAR/ STOP. To punch dough down,
press START and let knead for 60 seconds. Press CLEAR/ STOP again.
Remove dough and let rest 5 minutes before hand-shaping.

HAND- SHAPING TECHNIQUE:
While the dough is rising, prepare your filling of choice by blending
ingredients
together with a fork til crumbly. To make crumb topping, blend all ingredients
with a fork til crumbly. Chill both til ready to use.

Lightly grease a 4 -1/2 x 8 -1/2- inch loaf pan. On a lightly floured surface,
roll the dough into a 10 x 20-inch rectangle. Cover with filling up to 1 -inch
from edges.
Roll up lengthwise, jelly roll fashion. Pinch seam and ends together securely
together
so that they do not open during baking.

Carefully place babka in prepared pan. Fold ends under and shape into an “ S ”
so that it fits into the pan. Cover with a clean kitchen cloth and let rise til
doubled in size.

OVEN: 350

Form a crease in the top of the risen babka with the side of your hand.
Brush with egg wash and cover with crumb topping.

Bake approximately 30 to 35 minutes, or til golden brown.
(If babka begins to brown too quickly, cover top with foil..

Remove from pan and cool on a wire rack.

VARIATIONS:

CHOCOLATE FILLING:
Blend together cocoa and sugar. Brush surface of babka with melted butter.
Sprinkle with cocoa-sugar mixture and pecans.

CHEESE FILLING:
Blend all ingredients together except the raisins.
After spreading the cheese filling on the babka, sprinkle with raisins.

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NOTES : This sounds outrageous!…

Popularity: 5% [?]

Title: FREEZER LOG
Categories: Appetizers
Yield: 6 servings

1/2 lb Sharp Cheddar cheese
8 sl Cooked bacon
1/2 ts Worcestershire sauce
1 ts Dry mustard
2 ts Mayonnaise

Combine in food processor – 1/2 lb. sharp yellow
cheese, 8 slices bacon, 1/2 tsp. Worchestershire
sauce, 1 tsp. dry mustard, 2 tsp. mayonnaise. Blend
until bacon is minced. Form into a log shaped like
party rye bread. Wrap in plastic wrap or foil and
freeze til firm. To serve, slice, put on rye bread,

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Popularity: 3% [?]