Chicken and Rice Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sliced celery
1 pound boned and skinned chicken breasts — cooked and diced
3 14.5 oz can chicken broth
1/2 cup water
2 cups frozen mixed vegetables
3/4 cup uncooked converted white rice
1 tablespoon parsley flakes
2 teaspoons lemon and herb seasoning

Combine all ingredients in Crock-Pot. Cover and cook on Low 6 to 8 hours or on
High 3 to 4 hours. Serve.
Serves 4 to 6

If cooking oh High:
Place celery in a dish in microwaver with a tablespoon of water and cover. Mic
rowave until celery is slightly soft, then add to Crock-Pot and cook on High.

If soup is a little too thick:
add more water for a thinner soup. Allow to cook 15 minutes.

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Popularity: 13% [?]

Title: Broiled Cheddar-Olive
Categories: Cheese Main dish Sandwiches Vegetables
Servings: 8

2 ea Eggs; Lg
8 oz Cheddar; Sharp, Grated
1 1/4 c Olives; Ripe,Chopped, Pitted
1/2 c Green Bell Pepper; Chopped
1/4 c Onion; Chopped
1/3 c Catsup
2 tb Mayonnaise
2 ts Mustard; Prepared
1/4 ts Marjoram
1/8 ts Oregano
1/8 ts Salt
1 pn Pepper; To Taste
4 ea Sandwich Buns
1 x Butter

Hard cook the eggs and slice them into a medium-sized bowl. Grate the
cheddar and put into the bowl. Prepare and add the olives, green pepper
and onion. Blend together the catsup, mayonnaise and prepared mustard and
the spices (blend them together in a small cup or bowl). Add the mixture
to the cheese mixture and set aside. Set the oven to broil and split the
buns (if not already split) with a sharp knife. Set the buns on the
broiler rack, cut sides up, and broil with the buns 2 inches from the heat
source until golden brown. Remove the buns from the oven and spread with
butter. Spread about 1/8 of the cheddar mixture on a buttered side of
each bun and return to the broiler with the tops of the sandwiches
3-inches from the heat source. Broil until the cheddar is bubbly and
serve right from the oven.

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Popularity: 7% [?]

Lentil Stew

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :2:00
Categories : Beans Soups Stews
Vegetarian Healthy And Hearty

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried lentils — washed, picked over
2 quarts water
2 whole celery stalks — chopped
1 medium onion — chopped
2 whole carrots — chopped
1 clove garlic — minced
1 bay leaf
1/4 teaspoon thyme
1/2 cup red wine
1 can plum tomatoes

In a large soup kettle, combine all ingredients except wine and tomatoes.
Bring to a boil and simmer, over low heat for 1-1/2 hours. Add wine and
tomatoes and simmer 20-30 minutes more.

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Per serving: 219 Calories; 1g Fat (3% calories from fat); 17g Protein; 36g
Carbohydrate; 0mg Cholesterol; 97mg Sodium

Serving Ideas : Serve with a dollop of sour cream.

NOTES : * Better if made with vegetable stock. For non-vegetarians, beef,
corned beef, or ham stock may be used.

Popularity: 5% [?]

Title: Cheese Souffle
Categories: Cheese/eggs Londontowne
Servings: 4

1 1/2 c Milk 1/2 c Mild cheddar, shredded
1/2 t Salt 3 ea Eggs, separated
1/2 c Cream of Rice 2 T Butter
1 x Grated Parmesian, optional

Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring
constantly, for 1 minute. Remove from heat, cover, and let stand 4
minutes. Add butter and cheese; stir until melted. Beat egg whites until
stiff but not dry. Beat egg yolks until lemon colored. Gradually blend
warm rice mixture into egg yolks. Fold in about 1/3 of beaten egg whites,
then remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish,
OR, first lightly butter the souffle dish annd dust with Parmmesian
cheese. Sprinkle top lightly with Parmesian. Baake in preheated 325 degree
oven until puffed and golden brown, about 40 minutes. Serve immediately.

Mrs. William W. LaViolette

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Popularity: 5% [?]

TOMATO BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
2 lb Ripe tomatoes (or 2 15-oz
-cans), chopped
1 md Onion, thinly sliced
1 tb Butter
1 Bay leaf
1 tb Brown sugar, heaping
2 ts Finely chopped fresh basil
-(or 1 tsp dried)
2 Whole cloves
1 t Salt
1/2 ts Black pepper
1 pt Light cream
1 c Milk
6 lg Croutons, buttered
2 tb Chopped chives

Peel and seed tomatoes. Saute onion in butter and add
the chopped tomatoes. Add bay leaf, sugar, cloves,
salt, pepper and basil. Simmer, stirring occasionally,
until tomatoes are thoroughly cooked, about 25
minutes. Remove bay leaf and cloves and transfer
mixture to blender or food processor to puree. Strain.
Add cream and milk and heat through. Serve topped with
toasted buttered croutons. Sprinkle with chopped
chives.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

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Popularity: 15% [?]

Title: Strawberry Frost
Categories: Diabetic, Fruits, Desserts, Cheese
Yield: 4 sweet ones

1 1/4 c Plain low-fat yogurt; -concentrate
1/4 c Part-skin ricotta cheese; Garnish
2 c Frozen strawberries; (no Extra strawberries for
-sugar added) Few sprigs fresh mint;
1 ts Pure vanilla extract; -(optional)
1 tb Frozen orange juice;

In a blender or a food proccessor fitted with metal blade, place
yogurt, ricotta, strawberries, vanilla and orange juice; process
until smooth. Spoon into parfait glasses and garnish with berries and
a mint sprig, if disired. Serve at once.
Food Exchange per serving: 1/2 MILK EXCHANGE + 1/2 FRUIT EXCHANGE;
CAL: 81; CHO: 6mg; CAR: 13g; PRO: 5mg; SOD: 72mg; FAT: 1g;

Source: Light Easy Diabetes Cuisine by Betty Marks

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Popularity: 6% [?]

SUN-DRIED TOMATO-NOODLE PUDDING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dish Cheese/Eggs
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sun-dried tomatoes
2 c Whipping cream
2 c Milk
4 oz Egg noodles
2 tb Olive oil, any kind
8 Eggs
1/2 ts Salt
1/4 ts Freshly ground pepper
1/2 lb Grated Cheddar cheese
1/2 lb Mozzarella cheese
– in 1/2-in pieces

IF THE DRIED TOMATOES are packed in oil, drain them and pat them dry on
paper towels. If dried tomatoes are not packed in oil, combine them with 1
cup of cream and let stand to soften for 30 minutes. Drain tomatoes, saving
cream for later. Roughly chop dried tomatoes and place in a medium mixing
bowl. Meanwhile, bring a pot of water to a boil on the stove over high
heat, add the egg noodles and cook 4 minutes, keeping them al dente. Drain,
place in mixing bowl with tomatoes and toss with 1 tablespoon olive oil.
Grease an 8-by-10-inch baking dish with remaining olive oil. Preheat oven
to 325F. In another bowl, combine eggs, reserved cream and remaining 1 cup
milk, salt and pepper and beat well. Add the Cheddar and mozzarella cheeses
to the noodles and mix. Add the cream mixture and pour into baking dish.
Cover baking dish with aluminum foil and place in a larger pan filled with
boiling water and place in oven until the pudding is set, about 35 minutes.
The pudding is done when it has puffed slightly and a knife inserted in the
center comes out clean. Remove from water bath and let rest for 5 minutes
before serving.

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Popularity: 4% [?]

Title: CARROT GINGER SOUP
Categories: Soups
Yield: 4 Servings

1 Onion; chopped
1 tb Margarine
1 1/2 lb Carrots; sliced
1 ts Fresh grated ginger
Black pepper
4 1/2 c Light vegetable stock or
-Water
1 lb Apples; peeled chopped
3 tb Sherry

1. Saute onion in margarine, covered, for 5 minutes,
without browning. Add the carrots ginger. Cover and
cook a further 10 minutes. Stir occasionally.

2. Add the stock or water and bring to a boil, then
simmer gently for 15 min, until the carrots are
tender. Puree the soup in a food procesor, then sieve
(not really necessary).

3. Return soup to the rinsed-out pan, reheat gently
and season to taste with pepper.

You may use parsnips instead of carrots and add 1 T.
curry powder to the onions when you saute them. A
swirl of yogurt on top is good and add some crisp
croutons.

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Popularity: 5% [?]

ORANGE-WALNUT MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Flour — 1 cup + 2 tbls.
2 tb Brown Sugar — Lt. (packed)
1 1/2 ts Baking powder
1 t Lemon Rind — Grated
1/2 oz Walnuts — chopped (12 halves)
1 Salt — pinch
1/2 c Orange juice
2 tb Margarine — melted + cooled
1 Egg — large

Preheat oven to 375 degrees F. In medium bowl, stir
together flour, sugar, baking powder, lemon rind,
walnuts and salt. In small bowl, mix together orange
juice, margarine and egg. Add to dry ingredients,
mixing with fork until just combined; do not overmix.
Spray six 2 1/2 inch muffin cups with nonstick cooking
spray; divide batter evenly among the cups. Bake 20 to
25 minutes, or until golden brown. Makes six servings.
EACH SERVING PROVIDES: 1 B, 1 F, 60 optional calories.
Per serving: 175 calories; 4 g protein, 6 g fat, 25 g
carbohydrate, 187 mg sodium, 46 mg cholesterol.
Source: Living Fit Magazine-recipe given to us at
Weight Watchers Meeting.

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Popularity: 21% [?]

Title: ANISE PILLOWS / PFEFFERNEUSSE
Categories: Cookies
Servings: 60

1 2/3 c All-purpose flour
1 1/2 t DAVIS Baking Powder
1/2 t Grated lemon peel
1/2 t Salt
1/4 t Ground cinnamon
1/4 t Ground nutmeg
1/8 t Ground cloves
1/8 t White pepper
1/3 c BLUE BONNET Margarine,
-softened
1/2 c Sugar
1 Egg
1/2 c Milk
1/2 c PLANTERS Walnuts, finely
-chopped
1/2 t Anise seed
Confectioners’ sugar

In small bowl, combine flour, baking powder, lemon peel, salt, spices and
pepper; set aside. In large bowl, beat together margarine and sugar until
creamy; beat in egg. Add flour mixture alternately with milk, beating well
after each addition. Stir in walnuts and anise seed. Drop dough by
teaspoonfuls, 2″ apart, on lightly greased baking sheets.

Bake at 350′F. for 15-17 minutes. Cool slightly on wire racks. Roll in
confectioners’ sugar while still warm; cool completely.

Makes 5 dozen cookies.

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Popularity: 4% [?]