Title: Macaroni, Cheese and Tomatoes
Categories: Diabetic, Vegetarian, Cheese
Yield: 2 servings

1/2 c Elbow macaroni 1 pn Pepper
1 c Canned tomatoes or sauce 1/2 c Shredded Cheddar cheese
1/4 ts Basil or dillweed 1 tb Crushed cornflakes
1/4 ts Prepared mustard

Cook macaroni according to package directions, drain. Break up
tomatoes in their juice in a 4 cup casserole dish. Stir in basil,
mustard and pepper. Add macaroni and cheese, mix lightly.

Sprinkle with cornflake crumbs or bread crumbs. Bake at 350 F about
30 minutes or until crumbs brown and mixture is bubbly.

1/2 recipe = 230 calories, 1 protein, 1 starch, 1 fruit/veg, 1 fat
choice 24 grams carbohydrate, 11 grams protein, 10 grams fat.

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and
tested by Elizabeth Rodier Jan 94.

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Popularity: 11% [?]

Halloween Pumpkin Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Canned pumpkin
2 Eggs
2 Egg yolks
2/3 cup Sugar
1/2 teaspoon Salt
1 teaspoon Ground cinnamon
1/4 teaspoon Ground ginger -=OR=-
1 teaspoon Fresh ginger root — fine grnd
1/4 teaspoon Nutmeg — freshly grated
1 1/4 cups Half half
—–PIE CRUST—–
1 cup Flour
3 tablespoons Sugar
1/4 teaspoon Baking powder

ds Salt 1/4 c Unsalted butter; cut in 12 – pieces, cold 1 lg Egg
Put canned pumpkin into bowl. Whisk in eggs and yolks.
Add sugar, salt, cinnamon, ginger, nutmeg and half and half, whisking smooth
between each addition. Pour filling into prepared Pie Crust. Bake at 350~ on
lowest oven rack until crust is baked through and filling is set, about 1 hour.
Cool pie on rack. If pie must sit more than 2 hours before serving, when cool,
cover loosely with plastic wrap and refrigerate. Makes 8 servings.

PIE CRUST: Pulse flour, sugar, baking powder and salt in food processor once
or
twice to mix. Add butter and pulse until mixture is powdery. Add egg and
continue to pulse until dough forms ball. May be wrapped in plastic wrap and
chilled until baking time. When ready to assemble pie, remove dough from
refrigerator and unwrap. Lightly flour work surface and dough. Roll out into
12″
disk. Fold dough in half and ease into 9″ pie pan. Unfold dough and press
firmly
into pan. Trim away all but 1/2″ excess dough at edge of pan. Fold dough under
and flute edge.

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Popularity: 3% [?]

CURRY-LACED TOMATO-LENTIL BROTH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Red lentils
4 c Water
1/4 ts Turmeric
2 c Canned crushed tomatoes
1 1/2 ts Cumin
2 ts Ground coriander
1/2 ts Cayenne pepper
1 t Minced onion
1 t Minced garlic
Salt to taste
1 tb Lemon juice
1 tb Vegetable oil
1 t Black mustard seeds
2 tb Chopped fresh coriander

From “Classic Indian Vegetarian and Grain Cooking,” by
Julie Sahni (William Morrow).

Wash lentils thoroughly. Place in a pot with 3 cups
water and turmeric. Cook, partially covered, until
very tender, about 30 minutes.

Combine lentils and 1 cup water in a deep pot. Whisk
to crush some of the lentils. Add the tomatoes, cumin,
ground coriander, cayenne, onion, garlic and salt and
bring to a boil. Lower heat and cook, partially
covered, 10 minutes. Add lemon juice.

Heat oil in a small skillet until hot. Add mustard
seeds and cover so the seeds do not fly out of the
pan. When they stop spattering, mix into soup. Stir in
fresh coriander.

Makes 6-8 servings.

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Popularity: 5% [?]

Title: Apple And Raisin Sauce For Ham
Categories: Fruits Sauces
Servings: 6

1 c Apple Sauce
1/2 c Apple Butter
1/2 c Raisins
1/2 c Maple Syrup

Combine all the ingredients in a saucepan and simmer until bubbly.

Makes 2 1/4 cups of sauce.

—————————————————————————–

Popularity: 2% [?]

Title: Sweet Potato Soup
Categories: Soups, Vegetarian
Yield: 8 servings

2 T Margarine
2 md Onions,chopped
2 md Carrots,diced
1 lg Celery stalk,diced
Handful of celery leaves
6 c Diced sweet potatoes (1/2")
2 Bay leaves
1/4 t Dried thyme
1/4 t Ground nutmeg
1 c Soy milk,or as needed
Salt to taste
Fresh ground pepper to taste

Heat the margarine in a large pot. Add the onions, carrots and celery
and saute over low heat until the onions are golden. Add the celery
leaves and sweet potato dice. Just add enough water to cover all but
about one inch of the vegetables.

Bring to a boil, then stir in the bay leaves and seasonings. Simmer
over moderate heat until the sweet potatoes and vegetables are
tender, about 20 minutes.

With a slotted spoon, remove about half of the solid ingredients and
transfer to a food processor along with about one-half of the cooking
liquid.

Process until smoothly pureed, then stir back into the soup pot.

Add the soy milk as needed to achieve a slightly thick consistency.
Season to taste with salt and pepper. Simmer over very low heat for
another 10 to 15 minutes.

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Popularity: 9% [?]

CAWL MAMGU (LEEK SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Leeks — medium sized,
washed,
-trimmed cut in small
-cubes
2 Onions, large — peeled
3 Carrots — peeled sliced in
-small cubes
2 Parsnips — peeled sliced in
-small cubes
1 1/2 lb Lamb, neck of — sliced
-trimmed of any fat
1/2 c Rice
-Salt
-Freshly ground pepper
1 Parsley — bunch, finely
-chopped

Make a bunch of the well washed leaves of one of the
leeks, [parsley stalks and the onion skins. Wrap them
in a cheesecloth and secure with string at either end.
Put the vegetables in a large saucepan with the meat,
rice and the bunch of flavoring leaves. Add a little
salt and pepper and cover with cold water. Bring the
mixture slowly to a boil, skim it once or twice, then
cover and simmer over low heat for 2 hours. Remove the
meat bones and the bunch of skins. Check the
seasoning. Sprinkle the parsley on top just before
serving. SERVES: 4-6

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Popularity: 3% [?]

CHICKEN STUFFING PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
8 oz Pkg herbed stuffing mix
3/4 c Chicken broth
1/2 c Butter or margarine melted
—–FILLING—–
4 oz Can mushrooms, drained and
-liquid reserved
2 tb Flour
1/2 c Chopped onion
1 tb Margarine
10 oz Jar chicken gravy
1 t Worchestershire sauce
1/2 ts Thyme
2 tb Diced pimento
1 tb Parsley flakes
3 c Cooked chicken, cubed
1 c Fresh or frozen peas
1 c Thinly sliced celery
4 oz Sliced colby or
-american cheese

Mix crust ingredients well in medium bowl; press into
greased 12 inch pie pan. Set aside. Combine mushroom
liquid with flour and set aside.

In a saucepan on top of stove, saute mushrooms and
onions in butter or margarine. Stir in all remaining
ingredients, including mushroom liquid/flour mixture,
and except the cheese. Heat thoroughly.

Turn into crust and bake at 375 for 20 minutes.

Cut each slice of cheese into strips. Place on top of
pie in lattice fashion and bake 5 more minutes.

Posted By C585HUC@semovm.semo.edu (“G. H.”) On
rec.food.recipes or rec.food.cooking

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Popularity: 3% [?]

Title: CHICKEN PEA PODS
Categories: Poultry, Chinese
Yield: 4 servings

1 lb Boned, Skinned Chicken
Sliced in Very Thin Strips
1 1/2 ts Cornstarch
1 tb Soy Sauce
1 tb Dry Sherry
1 ts Minced Garlic
1/2 tb Oil
1 ts Gingerroot
1/2 c Each Carrot Strips, Sliced
Celery, Sliced Green Onions
1 cn Sliced Water Chestnuts
Drained
1 pk Frozen Chinese Pea Pods

—————————SAUCE—————————
1/2 c Chicken broth
2 tb Soy Sauce
1 tb Cornstarch
1 ts Sugar

Mix Chicken, Cornstarch, Soy Sauce Sherry. in
Skillet, Heat 1 T. Oil Over High Heat. Stir in Garlic
Ginger. Add Chicken Stir Fry Until No Longer
Pink. Remove. in Remaining Oil, Stir Fry Carrots
Celery 1 Min. Add Green Onions Stir Fry 30 Seconds.
Add Water Chestnuts Pea Pods. Stir Sauce Add To
Vegetables. Cook, Stirring Until Boiling. Return
Chicken To Pan Heat Through.
Sauce: Mix ingredients over medium heat in small
saucepan. Pour over chicken.

—–

Popularity: 6% [?]

Turkey Pot Pie with Biscuit Crust

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Turkey Ground Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Filling
1 lb ground turkey
1 can chicken broth (14 oz)
3 T butter
3 T flour
2 carrots — chopped (approx 1/2
1 medium onion — chopped
2 stalks celery — chopped
1/2 c frozen peas
black pepper
1 or more:thyme, tarragon,oregano
Biscuit crust
2 1/4 c flour
2 1/2 t baking powder
4 T butter
1 c milk

Mix the baking powder with the 2 1/4 c of flour. Using your fingers, rub
the butter into the flour mixture until there are uniform granules of
butter/flour chunks (< 3 mm or so). Stir in the milk. Knead the mixture
with your hands until it holds together in a sticky mass. Set aside. Saute
the turkey until almost completely cooked. Remove from the pan. Melt 1 T
of butter and saute the vegetables (except the peas) until soft. Remove
from the pan. Melt remaining 2 T of butter, stir in the flour, and cook to
form a roux. Add the broth and seasonings, cooking until thickened. Put
the turkey, vegetable mixture, and the peas in the bottom of a baking dish.
Pour
the sauce over the filling. Cover the filling with chunks of the biscuit
dough. It’s ok if the filling is not completely covered. Bake at 450 deg
for 15 min, or until crust is firm and somewhat brown.

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NOTES : NOTES : (Note: The amount of crust will depend on the type of baking
dish you use. For a wide and shallow pan, make the full amount. For a dish
that is deep with a
relatively narrow diameter, cut the crust recipe in half

Popularity: 4% [?]

PUREE OF GREEN BEAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Green Beans, sliced trimmed
1 c Onions, Chopped
2 tb Margarine, RC tub
1 c Milk, low-fat 1%
1/4 c Chicken Broth, low-sodium
1 t Flour, all-purpose
6 Chives, trimmed garnish

1. In 1-quart microwavable casserole combine first 3
ingredients; micro- wave on High (100 %) for 2
minutes, until margarine is melted. Add 1/2 cup water
and microwave on High for 5 minutes, until beans are
tender. Let cool slightly.

2. Transfer mixture to blender and process until
smooth; add remaining ingredients and process until
combined. Return to casserole and micro- wave on High
for 1 minute, until mixture thickens slightly and is
thoroughly heated.

3. Pour soup into 2 soup bowls and garnish each
portion with 3 trimmed chives.

Approximate Total time: 20 Minutes

Each Serving provides: 1/2 Milk, 1/2 Fat, 3
Vegetables, 20 Op Cal

Per serving: 138 Calories; 7g protein; 4g fat; 21g
carbo; 211 mg calcium; 116 mg sodium; 5 mg
cholesterol; 3g dietary fiber

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Popularity: 8% [?]