Chilled Watercress Bisque

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can quick-frozen cream of potato soup
1 soup can milk
2 C. washed — drained finely cut
watercress

Thaw soup a little by placing opened can in a pan of hot
water. Pour into glass container of electric mixer or blender
or food processor. Add milk and watercress. Blend until
smooth. Refrigerate until well chilled. Just before serving,
pour into blender again and blend a few seconds. If too thick,
add a little cold milk or cream. Serve in chilled soup cups.
Makes 3 or 4 servings.

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Popularity: 17% [?]

Mocha Brownie Torte

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Desserts
Tortes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Brownie mix (or scratch)
2 Eggs
1/4 cup Water
1/2 cup Nuts — chopped
—–FILLING FROSTING—–
1 1/2 cups Whipping cream
1/3 cup Brown sugar
1 tablespoon Powdered instant coffee

Preheat oven to 350~. Blend brownie mix, eggs, water; stir in nuts. Grease
flour to round cake pans.
Divide mixture between the 2 pans. Bake 20 min. Cool 5 minutes in pan; remove
let cool completely. Filling:
Beat whipping cream until it starts to thicken.
Gradually add brown sugar instant coffee. Use 1 cup of filling between
layers, the rest on top. Chill one hour.

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Popularity: 2% [?]

CHOCOLATE ESPRESSO CHEESECAKE

Recipe By : DESSERT SHOW #DS3002
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
1 cup chocolate wafer cookie crumbs
2 tablespoons melted salted butter
Filling:
3 packages soft cream cheese — (8 ounce)
1/2 cup white sugar
1/2 cup light brown sugar
1/2 cup sour cream
1/2 cup ricotta cheese
3 eggs
1 1/2 cups semisweet chocolate chips — melted
1/2 cup espresso coffee
1 teaspoon vanilla extract
1 teaspoon almond extract
Glaze:
6 ounces semisweet chocolate chips
1/4 cup unsalted butter — room temperature
1/4 cup chopped pecans

Crust: Preheat oven to 350 degrees. In food processor, add cookie crumbs and
grind into fine
crumbs. Add butter and blend until smooth. Press crust into bottom of 9-inch
springform pan.
Chill while preparing filling.
Filling: In large bowl with electric mixer, beat cream cheese until smooth.
Add white and brown
sugars and mix well. Add sour cream and ricotta and blend well. Add eggs and
beat until mixture
is smooth. Add melted chocolate, espresso, vanilla, and almond extract.
Blend until mixture is
very smooth. Pour mixture into springform pan. Bake approximately 1 hour.
Turn off oven and
crack door about 1 inch. Leave cake in oven for 1 hour then remove and cool
to room
temperature.
Glaze: In small saucepan, melt chocolate and butter over low heat and stir
until smooth. Add
pecans and stir until coated. Pour glaze over top of cheesecake and smooth
to edges. Let some
run over edges if you like. Chill until firm and cut into wedges to serve.
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Popularity: 6% [?]

Title: Turkey-Barley Soup
Categories: Diabetic, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

6 c Turkey or chicken broth; 1 Bay leaf;
1 c Turkey; diced cooked 1 ts Dry thyme;
1 c Pearl barley; 1/4 ts Dried marjoram;
1 Onion; chopped 1/4 ts Ground black pepper;
2 Celery; stalks, chopped 2 tb Chop.fresh parsley
(2ts.dry)
3 Carrots; sliced

Combine all the ingredients in soup pot or slow cooker. Cook over
low heat in the slow cooker for 6 hours or simmer on the stove for 1
hour, or until the carrots are tender and the barley is soft.

1/6 recipe – 181 calories, 1 lean meat, 1 bread, 2 vegetable
exchanges 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg
sodium, 320 mg potassium, 18 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov. 93

Long-grain rice has slightly less carbohydrates and calories per cup
than barley if you wish to substitute.

MMMMM

Popularity: 2% [?]

“Tipsy” Pasta Sauce

Recipe By : Adaptation of my daughter-in-law, Nancy’s recipe
Serving Size : 20 Preparation Time :7:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea red and green bell peppers — chopped
2 ea onions, medium — chopped
1 lb sausage, hot Italian, bulk
1 lb ground beef
2 tbsp basil,dried — rubbed between hands
2 tbsp oregano, dried — rubbed between hands
1 tbsp red pepper flakes, crushed (hot)
5 12 oz cans tomato paste
5 1/2 12 oz cans beer
1 c wine, dry red
2 tbsp garlic powder

Saute pepper and onions in olive oil until almost tender. Add sausage and
beef to peppers and onions and brown. (You can use sausage links and remove
casing if it’s difficult to find bulk hot Italian sausage.) Add remaining
ingredients to meat mixture and stir until well blended, Cover and simmer
for 5-6 hours.

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Suggested Wine: Full-bodied red
Serving Ideas : Serve with crusty, hot garlic bread to sop up sauce.

NOTES : I’ve never really measured the seasonings. I usually fill the palm
of my hand twice with both the basil and oregano and rub it to release the
flavor. I sprinkle the garlic powder on top of the sauce mixture until the
surface is well covered. The amount of seasoning always seems to be right
doing it this way. Take care not to scorch the sauce as it is very thick
and can stick quickly. The sauce is ruined once it scorches. Ask me how I
know this……. I use a heat diffuser under the pan and stir every 1/2
hour. You will need at least a 6-quart pan to cook this in. I freeze this
in 1 1/2 pint containers which is just the right size for a very generous
meal for two with usually a small lunch for later in the week. Oh, by the
way, that extra 1/2 can of beer? That’s for the cook!

From: Dee Raymond

Popularity: 1% [?]

Unbelievable Fruit Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sm Cans mandarin oranges
4 md Cans pineapple tidbits
2 Cup Seedless grapes (washed)
4 sm Hershey candy bars (orig.
Recipe said 5 cent size but
Now use reg. size not mini)
2 Pint Cool whip or whipped cream
2 Pint Sour cream
4 Package Frozen blueberries dry pack
Or use:
4 pints fresh blueberries

Drain canned fruit. Grate chocolate bars and set aside. Combine whipped cream
with sour cream. Fold in fruit and chocolate and serve immediately. Note. All
fruit except blueberries if frozen, can be combined and chilled overnight. You
can then assemble just prior to serving. Makes 6-8 generious servings. This
can also be served as a light dessert. Source: Ester Yoell 1965, from Dottie
Theriault’s collection

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Popularity: 3% [?]

Candy Apple Cheese Pie

Recipe By : Unknown
Serving Size : 8 Preparation Time :0:10
Categories : Pie, Crust, Topping

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Crust—-
1 1/2 c corn flake crumbs
1 tbsp oil
—-Filling—-
8 ozs fat-free cream cheese — softened
14 ozs fat-free sweetened condensed milk
1/3 c lemon juice — at room temperature
1 tsp pure vanilla extract
1 c apples — sliced
1/4 c cinnamon candies
1/4 c water
2 tbsps water
2 tsps cornstarch

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, combine corn flake crumbs and oil in a small
mixing bowl. Press into prepared pan. Bake for 10 minutes. Meanwhile to
prepare filling, combine cream cheese, sweetened condensed milk, lemon
juice. and vanilla in a mixing bowl. Pour into prebaked pie crust. Arrange
apple slices over cream cheese mixture. In a saucepan, over low heat,
dissolve cinnamon candies in 1/4 cup water. Stir remaining water and
cornstarch together. Add to cinnamon mixture. Cook and stir until mixture
thickens and boils. Remove from heat; cool slightly. Drizzle over apples.
Chill 3 hours or until set.

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Per serving: 277 Calories; 2g Fat (7% calories from fat); 9g Protein; 55g
Carbohydrate; 4mg Cholesterol; 251mg Sodium

Popularity: 3% [?]

Title: DITALINI COBB SALAD
Categories: Pasta, Salads, Quick
Yield: 6 Servings

12 oz Ditalini or Elbow Macaroni
-OR other medium pasta
-shape, uncooked
3/4 c Plain, non-fat yogurt
1/4 c Fat-free mayonaise
12 oz Smoked turkey, diced
2 Celery sticks; diced
1 md Granny Smith apple; diced
1 Head greenleaf lettuce
– leaves separated,
– washed and drained
2 oz Crumbled blue cheese

Prepare pasta according to package directions. Drain
and rinse with cold water.

Put the yogurt and mayonaise into a food processor or
blender and whirl until smooth. Set aside. In a large
bowl, stir together the pasta, smoked turkey, celery
and apple. Add sauce and toss until evenly coated.
Cover serving platter with lettuce leaves and spoon
pasta onto the leaves. Sprinkle with blue cheese, toss
lightly and serve.

Each serving provides: 477 Calories; 28.5 g Protein;
76.7 g Carbohydrates; 5.4 g Fat; 30.9 mg Cholestrol;
1095 mg Sodium. Calories from Fat: 10%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)

—–

Popularity: 3% [?]

Cranberrry Chutney

Recipe By : Foodview
Serving Size : 0 Preparation Time :0:00
Categories : Fruits Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Fresh Orange Sections
1/2 cup Orange juice
1 Bag Fresh Cranberries
2 cups Sugar
1 cup Apples, Unpeeled and Chopped
1/2 cup Raisins
1/4 cup Chopped Walnuts
1/2 tbsp Ginger
1/2 tbsp Cinnamon

Combine all ingredients; bring to a boil. Reduce heat, simmer 5 minutes or
until berries burst. Makes 5 1/2 cups.

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Popularity: 2% [?]

14-Carat Cake with Vanilla Cream Cheese Frost

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour
2 cups Grated raw carrots
2 teaspoons Baking powder
8 1/2 ounces Canned crushed pineapple — dr
1 1/2 teaspoons Baking soda
1/2 cup Chopped nuts
1 teaspoon Salt

2 teaspoons Ground cinnamon
1/2 cup Butter or margarine
4 Eggs
8 ounces Cream cheese — softened
2 cups Sugar
1 teaspoon Vanilla
1 1/2 cups Oil
1 pound Powdered sugar — sifted

Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs and
add sugar. Let stand until sugar dissolves, about 10 minutes. Stir in oil,
carrots, drained pineapple and nuts. Turn into 3 greased and floured
9-inch round cake pans or 1 (13- x 9-inch) pan and bake at 350F 35 to 40
minutes for layer pans and about 55 minutes for 13- x 9-inch pan, or until
cake springs back when lightly touched. Cool in pans about 10 minutes,
then turn onto wire racks to cool completely.

To make frosting, combine butter, cream cheese and vanilla in large bowl
and beat until well blended. Add powdered sugar gradually, beating
vigorously. If too thick, thin with milk to spreading consistency. Frost
between layers, top and sides of layer cake. Frost top and sides of sheet
cake.

(C) 1992 The Los Angeles Times

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Popularity: 13% [?]