LOW-FAT CRAB CHOWDER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Potatoes
4 tb Margarine
1/2 c Chopped onions
1/4 c Green pepper
4 tb Flour
4 c Skim milk
2 cn (10 1/4-oz each) whole corn
Drained
1 t Salt
1/8 ts Thyme
1/8 ts Pepper
16 oz Imitation crab
2 tb Cooking sherry

Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan,
over medium heat. Add onion and green pepper, cook about 4 minutes,
stirring frequently. Add flour, cook about 1 minute, stirring constantly.
Gradually add milk, using a whisk to prevent lumping and to blend the
sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until the
mixture appears hot, but not bubbling. Cut crab into bite-size pieces and
add to the sauce. Add potatoes. Heat again until hot, but not bubbly,
stirring frequently. Just before serving, add cooking sherry.

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Popularity: 11% [?]

Title: HOT SOUR EGGS IN A NOODLE NEST
Categories: Chinese, Pasta, Eggs
Yield: 4 servings

1 c Chicken broth
2 tb Cornstarch
2 tb White vinegar
1 ts Soy sauce
1 ts Sugar
1/8 ts White pepper
1/2 lb Chinese noodles, cooked,
-drained hot
1 ts Sesame oil
1 tb Soy sauce
1 tb Salad oil
2 c Bok choy, cut in 2 inch
-lengths
1 tb Water
1 Whole green onion, thinly
-sliced
4 Hot poached eggs

In a bowl, blend chicken broth, cornstarch, vinegar,
the 1 tsp soy, sugar, and white pepper; set aside.
Toss hot noodles with the sesame oil and the 1 T soy
sauce. Heat a wok over high heat. When pan is hot,
add the 1 T oil. When oil is hot, add bok choy. Stir
fry for one minute. Add water, cover and cook until
vegetable is crisp-tender (about 2 minutes). Add
green onion and cook for 30 seconds. Stir chicken
broth mixture, add to pan, and cook, stirring, until
sauce bubbles and thickens. To serve, arrange noodles
into nest shapes on 4 serving plates. Slide a hot
poached egg into each nest, then spoon over vegetable
sauce.

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Popularity: 3% [?]

CHEESEBURGER CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground beef
2 md Potatoes, peeled and cubed
1/2 c Each onion and celery, chop
2 tb Green pepper, chopped
1 tb Beef base
1/2 ts Salt
2 1/2 c Milk
3 tb Flour
1 c Cheddar, shredded

In large pot brown beef, drain. Stir in veggies, base,
salt, and 1 1/2 cups water. Cover and cook til veggies
are tender. 15-20 minutes. Blend 1/2 cup milk with the
flour. Add to saucepan along with remaining milk. Cook
and stir til thickened and bubbly. Add cheese. Heat
and stir til cheese melts.

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Popularity: 2% [?]

AVGOLEMONO SOUP (CHICKEN-LEMON SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken stock
1/3 c Rice, white
2 Eggs
1/4 c Lemon juice
1/2 ts Salt

1. Bring the stock to a boil in a large saucepan.

2. Add the rice, cover and simmer over low heat for 20
minutes.

3. In a large mixing bowl, beat the eggs.

4. Whip the lemon juice into the eggs.

5. Constantly whip the lemon-egg mixture while you add
2 cups of the hot stock, without rice.

6. Just before serving, and the egg, lemon and stock
mixture to the rest of the rice and chicken stock,
whisking constantly while heating the soup over a
medium-low burner. Do not boil the soup or the eggs
will coagulate.

7. Add the salt.

8. Let the soup stand covered off the burner for 5
minutes.

Original recipe from “The Ultimate Soup Book”

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Popularity: 4% [?]

Title: Baked Potatoes, Stuffed
Categories: Diabetic, Vegetables, Side dishes
Yield: 8 sweet ones

8 Potato; 1 1/2 c Salt;
8 tb Oil; 1/8 ts Pepper;
1 1/2 c Sour half and half; 2 tb Chives; snipped

Preheat oven to 450 degrees. Prick skins of potatoes with fork;
lightly oil your hands and rub oil onto the potatoes with fork;
lightly onto the potatoes. Place potatoes oven and bake until done
(about 35-40 minutes). Reduce heat each heat to 325 degrees. Remove
potatoes from oven; cut a think slice from each and hollow out, being
careful to leave shell intact. Mash centers in mixer with sour half
and half, salt, pepper, and chives; refull shells, heaping high.
Bake on aluminum foil heated throught and top is lightly browned
(about 1/2 hour) Food Exchange per serving: 1 BREAD/STARCH EXCHANGE +
2 FAT EXCHANGES

Source: Recipes for Diabetics by Billie Little

MMMMM

Popularity: 4% [?]

6 Tb cold water
2 pkg. unflavored gelatin (Knox)
1/2 C water
1 1/2 C sugar
Soak gelatin in 6 tablespoons cold water. Mix sugar and 1/2 C water and
bring to boil. Add softened gelatin and cool to just barely warm. Beat
with electric beater about 5 minutes. Use immediately in fudge.

The remainder can be molded in greased molds and dipped in chocolate.
Or, it can be poured on greased tinfoil and cut with greased cookie
cutters. Flavorings and colorings can be added along with nuts, choc chips,
or anything else you can come up with. I made these with Heath bits
(little toffee bits) and dipped in chocolate and they were wonderful.
Roll in powdered sugar to help stickiness. This is a very versatile candy
we make every easter.

Popularity: 3% [?]

Title: BAKED “FRENCH FRIES”
Categories: Diabetic, Vegetables, Side dish
Yield: 5 servings

2 lg Potatoes
1 tb Vegetable oil;
1/2 ts Salt
1/8 ts Paprika;

Preheat oven to 450 F degree. Peel potatoes and cut
into slices 4 inches long and 1/4 inch wide; place in
a bowl of iced water to crisp. Just before cooking,
turn onto paper towel and pat dry. Spread pieces in
one layer of a shallow baking pan. Sprinkle with the
vegetables oil. Shake pan to spread oil evenly over
potatoes. Bake 30-40 minutes, turning frequently,
until gold brown. Empty potatoes onto paper towels.
Sprinkle with salt and paprika.

Food Exchange per serving: 1 STARCH EXHANGE + 1/2 FAT
EXCHANGE

CHO: 15g; PRO: 2g; FAT: 3g; CAL: 93;
Low-sodium diets: Omit salt. Use a seasoned salt
substitute, if allowed by your doctor.

Source: The Art of Cooking for the Diabetic by Mary
Abbortt Hess,R.D.,M.S.

Brought to you and your via Nancy O’brion and her Meal
Master

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Popularity: 10% [?]

Title: DANDELION FLOWER FRITTERS
Categories: Breads, Vegetarian
Yield: 10 servings

1 c Whole-Wheat Flour
2 tb Olive Oil
2 ts Baking Powder
1 c Dandelion Flowers, clean and
Unsprayed
1 pn Salt
1 Egg
Nonstick Vegetable-Oil Spray
1/2 c Low-Fat Milk -or- Water

This variation on pancakes uses the yellow puffs of
the dandelion, a good source of Vitamin A.
In a bowl mix together flour, baking powder and salt.
In a separate bowl, beat egg, then mix with milk or
water and olive oil. Combine with dry mixture. Stir
in yellow flowers carefully, taking care not to crush
them. Lightly spray a griddle or frying pan with
vegetable oil. Heat until thoroughly warmed. Pour
batter onto griddle by spoonfuls and cook like
pancakes. Makes 10 fritters.

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Popularity: 4% [?]

Title: JERK MARINADE
Categories: Sauces, Marinades
Yield: 1 servings

1 Onion, finely chopped
1/2 c Scallion, finely chopped
2 ts Ground thyme
1 ts Salt
2 ts Sugar
1 ts Allspice
1/2 ts Ground nutmeg
1 Hot pepper, finely ground
1 ts Black pepper
3 tb Soy sauce
1 tb Cooking oil
1 tb Vinegar

Mix together all the ingredients. A food
processor fitted with a
steel blade is ideal for chopping and grinding.
This will provide an
excellent marinade for chicken, beef, or pork.
Store leftover
marinade in the refrigerator in a tightly closed
jar for about 1
month.

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Popularity: 4% [?]

CHERRY TOMATO VEGETABLE SAUTE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Green bell pepper, sliced
1/2 c Red onion, chopped
2 ea Garlic cloves, minced
3 tb Canola oil
1 ea Potato, cut into thin wedges
1 ea Yam, peeled cut into thin
— wedges
2 c Cherry tomatoes
1 c Vegetable broth
1 c Baby peas, thawed
1 pn Cayenne

In a large skillet, saute the bell pepper, onion garlic in oil over
medium heat until the peppers are tender-crisp, about 3 minutes. Add
the potato yam cook for 5 mninutes, stirring constantly. Add the
tomatoes. Cover, reduce the heat to low simmer for 5 minutes.
Gradually add the broth continue to cook until the potatoes have
softened the skins have split on the tomatoes, about 15 minutes.
Add the peas season with cayenne to taste. Simmer until heated
through serve hot.

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Popularity: 4% [?]