Peter’s Cream Of Pumpkin Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 T Safflower oil
1 Lb Pumpkin, fresh
-cut in chunks,
-=OR=- Canned Pumpkin
1 Yellow onion
– peeled and chopped
1 Sm Garlic clove
– peeled and crushed
2 Celery stalks — chopped
1 Stalk fresh thyme — -=OR=-
1/2 Ts -Dried thyme
1/2 Bay leaf
5 C Chicken broth
1 1/2 Tb Low-fat white cheese
-Such as cottage cheese,
– farmer’s cheese,
– cream cheese or ricotta
1 Tb Non-fat powdered milk
1/2 C Parsley, chervil and chives
– (minced)

This Thanksgiving soup has but 65 calories per serving.

IN A LARGE SAUCEPAN, heat the oil over a low fire. Add the vegetables
(including the fresh pumpkin, but not the canned), thyme and bay leaf.
Reduce the heat, cover, and let cook gently for 8 minutes. Stir
occasionally to keep the vegetables from browning. Add the broth and the
pumpkin, if using canned; bring to a boil, reduce heat, and simmer,
uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned
pumpkin). Puree mixture in batches in a blender. Pour pureed soup through a
fine strainer back into saucepan and return to boil. If it seems too thick,
thin with a little hot broth or water. (Can be made to this point up to 2
days in advance and refrigerated, loosely covered.) Before serving, reheat
soup to boiling. Pour back into the blender and add the cottage cheese and
powdered milk. Blend 20 seconds. Taste for seasoning. Ladle the soup into 4
heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over
each. Serve immediately.

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Popularity: 3% [?]

PFEFFERN#SSE #3

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Flour, unsifted
1 t Baking powder
1 t Cinnamon
1 t Cloves, ground
1/2 ts Mace
1 t Allspice, ground
Pepper, black — as desired
1 1/4 c Honey
2 tb Butter — (no margarine)
2 lg Eggs
1 c Sugar, confectioners’
1 t Vanilla
— Water

Sift flour, baking powder and spices together. Heat
honey and butter until butter melts. Cool to lukewarm
and beat in eggs. Add flour mixture. Chill dough 1/2
hour. Shape dough into 1-inch balls. Place on
greased cookie sheet. Bake at 350 degrees F. for 15
minutes. Cool Cookies on wire racks. Mix
confectioners sugar, vanilla, and water to form a thin
glaze. Dip cookies in glaze and place on wire rack to
dry. Store cookies in airtight tins.

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Popularity: 13% [?]

Jonathan’s Broccoli Soup

Recipe By : Jonathan’s of Oakville
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
6 cups broccoli — chopped *see note
1 medium onion — diced
1/4 teaspoon sage — rubbed
1 clove garlic — minced
1 large baking potatoes — diced
4 cups chicken broth — defatted
1 each bay leaf
salt and white pepper — to taste
1/2 cup heavy cream — (35%)
6 teaspoons cheddar cheese, shredded — ** see note
1 package frozen puff pastry shell

* The recipe called for 2 heads of broccoli, chopped I guessed 6 cups
** The recipe called for Stilton Cheese

In a large saucepan sauté in oil, over medium heat, broccoli, onion, sage
and garlic. Add potato, chicken stock, bay leaf, salt and pepper. Bring to
a boil, reduce heat and simmer for approximately 20 minutes or until potato
is fully cooked. Purée in a food processor and return to heat. Adjust
seasoning and add cream. Simmer gently. Do not boil.
Preheat oven to 425°F. Place hot soup in individual serving bowls and add a
bit of Stilton. Cover with the puff pastry which has been rolled out, make
sure it does not touch the soup. Brush the top of the pastry with an egg
wash (egg and water mixed). Bake at 425°F 10 minutes. Watch carefully so it
doesn’t burn.

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NOTES : The last part using the frozen puff pastry, we did not use, instead
we use a teaspoon of cheddar cheese on each serving.

This recipe came from “Jubilation” The Junior League of Toronto 1985
Cookbook.

Popularity: 3% [?]

Title: Savory Baked Beans
Categories: Bean/legume, Casseroles, Low fat
Yield: 8 servings

2 c Great northern beans
2 qt Water
1 lg Yellow onion; chopped
2 Celery stalks; chopped
1 lg Green pepper; chopped
2 Garlic cloves; crushed
1/2 c Water
1 1/2 c Water;
1 1/2 ts Curry powder
2 tb Parsley; flakes
2 tb Lemon juice
1 tb Soy sauce, low sodium
1 ds Black peppercorns; ground to

Preparation Time: 3:15 Cook the beans in the 2 quarts water until
tender, about 2 hours. Drain, reserving the liquid. Preheat the oven
to 350 degrees. Saute the onion, celery, green pepper, and garlic in
the 1/2 cup water for 10 minutes. Remove from heat and add the cooked
beans, 1 1/2 cups bean-cooking liquid, and seasonings. Pour into a
casserole dish and bake for 1 hour.

Hint: Mash or grind up the leftovers for a delicious cold sandwich
spread. From the recipe files of Sue Smith, SueSmith9@aol.com. Posted
by KevinVegan to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8.
1.80á From: Fred Towner Date: 06-30-96

MMMMM

Popularity: 3% [?]

Title: Home-Style Vegetable Soup
Categories: Main dish Soups Vegetables
Servings: 8

1 tb Olive Oil
1 ea Onion; Md, Chopped
2 ea Celery Stalks; Chopped
2 ea Carrots; Sliced
1 ea Zucchini; Md, Sliced
1/2 c Garbanzo Beans; Canned
8 oz Tomatoes W/Juice; Canned
2 ea Bay Leaves
1/2 ts Italian Herbs
2 c Chicken Broth
1 c Tomato Juice
5 c Water
1 tb Parsley; Fresh, Chopped
1/2 c Fresh Mushrooms; Sliced
2 c Spinach; Fresh, Chopped
1 c Pasta; Cooked

In a 4-quart pot, heat the oil and saute the onion, celery, and carrots.
Add the zucchini, garbanzo beans, tomatoes with juice, bay leaves, Italian
herbs, broth, tomato juice,and water. Bring to a boil, reduce the heat
and cook over medium-high heat until the vegetables are tender, about 30
minutes. Add the parsley, mushrooms, spinach, and pasta. Cook another 7
to 10 minutes. Remove and discard the bay leaves.

Each 1 cup serving contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————–
100 5 G 16 G 3 G 3 G 0 0 184 Mg

From The Cookbook For The 90s by Helen V. Fisher

—————————————————————————–

Popularity: 3% [?]

OYSTER FRITTERS CAJUN-STYLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
48 ea Shucked oysters w/liquid
6 ea Eggs, beaten
4 T Baking powder
1/4 ts Oregano flakes
1 t Black pepper
1/2 ts White pepper
1 1/2 ts Tabasco sauce
2 c Flour, all-purpose is best
1 c Milk or Half Half
1 t Salt
1/4 lb Butter
1/2 c Peanut or corn oil

Melt the butter in pan at approx. 300 degrees F. Saute the oysters in the
melted butter for 2-3 minutes. Remove from the pan quarter. Mix all other
ingredients in bowl, including the oyster liquid. Control the thickness of
the fritter batter by the amount of oyster liquid that you add. Mix in the
oysters. Drop a tablespoon full of the batter into the pre-heated oil and
fry until golden brown. ORIGIN: Aunt Lisle DuPree, Houma, La., circa 1966

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Popularity: 5% [?]

Title: RICH VENISON MUSHROOM STEW
Categories: Meats, Soups/stews
Yield: 6 servings

2 lb Good stewing venison
— (trimmed weight)
1 Onion
3/4 lb Small flat mushrooms
2 1/2 fl Red wine vinegar
2 1/2 fl Water
3/4 pt (scant) beef or game stock
Butter
Oil
Flour
Sugar
Bay leaves

————————–FOR THE FORCEMEAT BALLS————————–
8 oz Fresh breadcrumbs
8 oz Grated suet
2 Lemons (grated zest only)
1 1/2 tb Lemon juice
1 lg Egg
3 tb Fresh chopped parsley

Cut the venison into large chunks and marinate for about 24 hours in the
water and vinegar with 2 bay leaves and plenty of pepper.

Make the forcemeat mixture, seasoning it well and binding it with the
lightly beaten egg. Shape into 24 small balls, fry briskly until golden-
brown and crisp and reserve. Then fry the mushrooms hard in a very little
hot fat. Remove and reserve separately.

Drain and dry the meat well, reserving the marinade. Dust the venison with
well-seasoned flour and brown and seal in batches. Transfer it to a 4 pint
flameproof casserole; ideally this should be no more than 8 inches in
diameter across the top. Chop the onion finely and fry gently. Sprinkle on
2 tablespoons flour, pour on the marinade liquid and the stock over the
meat and season with salt, pepper, 1/2 teaspoon sugar and 2 bay leaves.

Bring to a bare simmer, cover tightly and cook over the lowest possible
flame (or in a low oven if you prefer) until the meat is deliciously tender
and the gravy is dark and rich. Shoulder meat may need as little as 1 1/2
hours, lesser cuts of meat will need considerably more. Stir occasionally
to prevent sticking. When ready, remove the bay and check seasoning. Cool
and refrigerate overnight if not to be served on the same day.

To finish the dish, bring everything back to room temperature. Add the
prepared mushrooms to the stew, pushing them well down into the gravy, then
cover the surface with the forcemeat balls and bake – without a lid to keep
the forcemeat balls really crisp – at 400 F (200 C) gas mark 6 for about 25
minutes.

Source: Philippa Davenport in “Country Living” (British), November 1988.
Typed for you by Karen Mintzias

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Popularity: 4% [?]

Title: Cinnamon Raisin French Toast With Date-Nut Butter
Categories: Bread, Brunch, Breakfast, Posted-mm
Yield: 4 servings

6 tb Milk
6 tb Buttermilk
2 lg Eggs
3 tb Granulated sugar
1 ts Vanilla extract
1/2 ts Cinnamon
1 pn Nutmeg
8 Slices cinnamon-raisin bread
1/4 c Unsalted butter
-Date-Nut Butter
-(recipe listed)
-Powdered sugar, for dusting

Source: California Milk Advisory Board

In a large, shallow dish, beat together milk, buttermilk, eggs, granulated
sugar, vanilla, cinnamon and nutmeg.

Soak bread slices in egg mixture until bread is soaked through but not
falling apart.

Melt 2 tablespoons of the unsalted butter in a large skillet over medium
heat; add 4 bread slices and cook until crisp and golden brown on both
sides, about 5 minutes. Remove and keep warm. Repeat with remaining
unsalted butter and bread slices. Serve with Date-Nut Butter and dust with
powdered sugar. Makes 4 servings.

Nutrition facts per serving (2 slices French toast with 1 teaspoon Date-Nut
Butter): 370 calories, 20 g fat, 145 mg cholesterol, 270 mg sodium,
41 g carbohydrates, 9 g protein.

Recipe Created by Bradley Ogden, Chef-owner Lark Creek Inn, Larkspur, CA
Recipe from: California Milk Advisory Board

From the recipe files of suzy@gannett.infi.net

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Popularity: 3% [?]

MOCHA CHIP MUFFINS

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Muffins Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Skim milk
1 t Safflower oil
1 c Unsweetened applesauce
1/4 c Egg substitute (or 1 egg)
1 tb Instant coffee dissolved in
-1 tb water
1/4 c Cocoa powder
1 3/8 c Flour
3/4 c Sugar
2 ts Baking powder
1 t Cinnamon
1/4 c Semi-sweet chocolate chips

Spray muffin cups with vegetable cooking spray.
Preheat oven to 400 degrees. Combine milk, oil,
applesauce, egg substitute and coffee mixture in a
medium bowl. Combine remaining ingredients in a large
bowl. Add wet ingredients to dry, mixing until
combined. Fill muffin cups 1/2 to 3/4 full. Bake
30-40 minutes, until tester inserted into center comes
clean.

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Popularity: 3% [?]

Title: CEREAL SNACK MERINGUES
Categories: Cookies, Low-cal
Yield: 42 servings

3 Egg whites
2/3 c Sugar
4 c Total cereal
1/2 c Semisweet chocolate chips
– if desired

Heat oven to 325 degrees. Lightly grease cookie sheet. Beat egg whites in
large bowl until foamy. Gradually beat in sugar; continue beating until
very stiff and glossy. Fold in cereal and chocolate chips. Drop mixture by
teaspoonfuls 2 inches apart onto cookie sheet. Bake 14 to 16 minutes or
until golden brown. Store in airtight container. Makes 3-1/2 dozen
meringues. Printed in the November 26, 1992, issue of the Simi Valley, CA,
Enterprise

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Popularity: 8% [?]