ITALIAN BEAN SOUP

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups/stews Italian
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried Navy Beans
2 qt Water
1 c Chopped Onion
1 c Chopped Green Pepper
1 c Chopped Carrots
1 1/2 ts Dried Basil
1 t Salt
1 1/2 ts Oregano,
1/4 ts Dry Mustard
2 cl Garlic Minched
3 cn (8 Oz.) Tomato Sauce
1/2 c Uncooked Whole Wheat
Elbow Macaroni

Sort Wash Beans; Place in A Dutch Oven. Cover With
Water 2 Inches Above Beans. Bring To A Boil. Cook Over
High Heat 2 Min. Cover Let Stand 1 Hour. Drain Beans.
Add 2 Quarts Water All Ingredients Except
Macaroni. Cover Simmer 1 1/2 Hours OR Until Beans
Are Tender, Stirring Occasionally. Add Macaroni Cook
Uncovered 10 Min. OR Until Macaroni Is Tender.
(Fat 0.5, Chol. 0.)

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Popularity: 8% [?]

EGG DROP AND NOODLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Uncooked Medium Egg Noodles
8 cn Low-sodium chicken broth
-(14 1/2-oz. cans)
2 lg Eggs
4 tb Water
1/2 c Grated Parmesan cheese
1/2 ts Freshly ground black pepper
1 c Frozen chopped spinach
– thawed and drained well
-OR-
1 c -Chopped fresh spinach,
– stems removed
Salt to taste

In a medium saucepan, heat the chicken broth to a
boil. Stir in the egg noodles and cook according to
package directions. Meanwhile, beat the eggs and water
together until blended. Beat in the Parmesan cheese
and pepper.

Stir the spinach into the broth and reheat to boiling.
Pour the egg mixture into the soup slowly while
stirring constantly with a fork. Cook 30 seconds.
Check the seasoning and add salt if desired. Serve hot.

Each serving provides: 120 Calories; 9.1 g Protein;
9.7 g Carbohydrates; 5.2 g Fat; 78.5 mg Cholesterol;
951 mg Sodium. Calories from Fat: 28%

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

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Popularity: 11% [?]

Title: FUDGE-PECAN PIE
Categories: Chocolate, Desserts, Pies, Fruits/nuts
Yield: 8 servings

1 c Light corn syrup
3/4 c Sugar
3 oz Chocolate,usweetened,chopped
3 T Butter
3 Eggs, large
1 t Vanilla
1/4 t Salt
1 1/2 c Pecans, chopped
1 Pie shell, 9″ unbaked

Preheat oven to 350-degrees. Stir corn syrup and sugar in heavy medium
saucepan over medium heat until sugar dissolves and mixture boils. Remove
from heat. Add chocolate and butter and stir until melted and mixture is
smooth. Whisk in eggs, vanilla and salt. Stir in pecans. Pour filling into
crust. Bake until filling is set, about 40 minutes. Cool slightly. Serve
warm or at room temperature. Shared by Dottie Cross, Formatted by Liz
Jones (vxrf36b) May 1992…

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Popularity: 8% [?]

Chicken Veal Loaf

Recipe By : Eva
Serving Size : 6 Preparation Time :0:30
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds boned and skinned chicken breasts — ground
1 pound ground veal
2 whole egg whites
2 slices bread — soaked-water or wine
2 cloves garlic — minced
1/4 cup Yoshida’s gourmet sauce
2 tablespoons soy sauce, low sodium
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons Italian seasoning

–Combine all ingredients in a large bowl and mix well.

–Place in loaf pan

–Bake at 350 for 1 hour

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NOTES : ***Can add chopped onions as well.

***Can substitute Worcestershire sauce for Yoshida’s gourmet sauce.

Popularity: 7% [?]

CHEESE-STUFFED FRENCH TOAST WITH STRAWBERRY S

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Diagonally (1-ounce) cut
-slices French bread
1/4 c Sifted powdered sugar
1 Tub (8-ounce) reduced-fat
-cream cheese
2 1/2 c 1% low-fat milk
1/3 c Sugar
1/2 ts Vanilla extract
4 Egg whites
2 Eggs
Vegetable cooking spray
Strawberry Sauce
Candied Lemon Rind

Strawberry Sauce

4 cups sliced strawberries
1/3 cup honey 3 tablespoons fresh lemon juice

Candied Lemon Rind

1 large lemon
1/4 cup sugar, divided
1 tablespoon water

Directions: Cut a horizontal slit through bottom crust
of each slice of bread to form a pocket. Combine
powdered sugar and cream cheese; stir well. Spread
mixture evenly into pockets of bread. Place 6 bread
slices in each of two large, shallow baking dishes;
set aside.

Combine milk, sugar, vanilla extract, egg whites, and
eggs in a bowl; beat well with a wire whisk. Pour milk
mixture evenly over bread slices. Cover and chill 1
hour or until liquid is absorbed.

Coat a large nonstick skillet with cooking spray, and
place over medium heat until hot. Arrange half of
bread slices in skillet, and cook 3 minutes. Turn
bread over, and cook 3 minutes or until browned;
remove from skillet. Repeat procedure with the
remaining bread slices.

Serve with Strawberry Sauce, and garnish with Candied
Lemon Rind.

Directions for Strawberry Sauce: Combine all
ingredients in a bowl; stir well. Cover and let stand
1 hour. Yield: 3 cups (serving size: 1/2 cup).

Directions for Candied Lemon Rind: Using a vegetable
peeler, carefully remove rind from lemon. Cut rind
into 1/8-inch-thick strips; set aside.

Combine 2 tablespoons sugar and water in a 2-cup glass
measure. Microwave at HIGH 1 minute; stir in rind
strips. Microwave at HIGH 2 minutes, stirring every 30
seconds. Add remaining 2 tablespoons sugar, and toss
well. Spread rind in a single layer on wax paper; let
stand at room temperature until dry. Store in an
airtight container. Yield: 1/4 cup.

Nutritional Info:

Cheese-Stuffed French Toast With Strawberry Sauce:
CALORIES 517 (19% from fat); PROTEIN 17.8g; FAT 10.9g
(sat 5.4g, mono 3.9g, poly 1.2g); CARB 89.5g; FIBER
4g; CHOL 101mg; IRON 2.2mg; SODIUM 653mg; CALC 242mg

Strawberry Sauce: CALORIES 89 (4% from fat); PROTEIN
0.7g; FAT 0.4g (sat 0g, mono 0.1g, poly 0.2g); CARB
23.2g; FIBER 2.6g; CHOL 0mg; IRON 0.5mg; SODIUM 2mg;
CALC 16mg

Posted to MM-Recipes Digest V3 #2.TXT

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Popularity: 5% [?]