6 sl bacon, — diced
1 onion, — halved and thinly
: sliced
4 garlic cloves, — minced
3 lb cabbage, cored, cut into –
1 inch-wide strips
1/2 ts sweet paprika
8 c chicken or pork stock
28 oz cn whole, peeled tomatoes
1 c raisins
1 1/2 lb kielbasa, cut in — 1/3-inch
: slices
: Chopped parsley, for
: garnish

In a heavy-bottomed soup pot heat bacon over medium
heat. Saute 5 minutes, or until most of fat is
rendered. Add onions and garlic; sautJ 5 minutes until
onion is tender. Add cabbage and paprika, stirring to
mix well, and sautJ 5 minutes. Add stock and bring to
a boil, stirring. Using your hand, squeeze most of
juice from tomatoes, cut into coarse chunks and add to
pot. When mixture comes to a boil, lower heat to
simmering and cook 15 minutes. Add raisins and cook 10
minutes more. Add kielbasa and simmer just until
sausage slices are warm, about 3 minutes. Divide soup
among 4 soup bowls and sprinkle with parsley.

Yield: 4 servings

Recipe By :TASTE SHOW #TS4615

From: Meg Antczak

—–

1 1/2 c low-fat cottage cheese
3 tb low-fat milk
1/2 c red sweet pepper — chopped
1 clove garlic — minced
1 tb margarine — * see note
1/2 c frozen peas
1/8 ts each salt and pepper
8 oz fettuccine or linguine –
1 cooked drained
2 tb grated parmesan cheese
1 tb snipped fresh basil

* I would leave this out, and saute with water

In a blender container combine cottage cheese and milk; blend til
smooth. In a 2-quart saucepan cook sweet pepper and garlic in hot
margarine until tender. Reduce heat. Add milk mixture, peas, salt,
and pepper. Cook and stir till heated through (do not boil) Toss with
hot pasta. Sprinkle with Parmesan and basil. makes 4 main-dish
servings.

***nutrition facts per serving: 362 calories, 5g total fat (1 g
saturated fat) 13mg cholesterol, 338 mg sodium, 52 g carbohydrates, 1
gram fiber and 26 gram protien. Daily value: 18% vitamin A, 37%
vitamin C, 8% calcium, and 18% iron.

{Kay’s note, I would also add some crab, or shrimp, or clams to make a
seafood Alfredo!}

Source: April issue of Better Homes and Gardens.

Recipe By : Kay Hinga

—–

2 c chicken, cooked, cut up
1 c celery, chopped
1 tb onion
1/2 c salad dressing
1/4 c walnuts
1 salt pepper
1 c grated cheese

Mix all ingredients in saucepan till hot. Top with cheese.

—–

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Turkey Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Sticks butter
3 c Chopped onions (not
-peeled)
3 Granny Smith apples
9 c Cornbread
7 tb Dried sage or fresh
-equivalent
1 1/2 c Pecan halves
Salt and pepper to taste

Melt half of the butter and saute the onions and
apples. Move to a large mixing bowl. Melt the other
half of the butter and add to bowl with other
ingredients.

Any stuffing that is not used to stuff a fowl can be
baked in a covered casserole for 30-45 minutes at 325.

Often, this gets eaten up long before any leftover
bird …

Leslie Johnston 71621,3632

[71621,3632] CRNSTF.TXT/Asc Bytes: 597, Count: 57,
31-Aug-92

MM by Cathy Svitek

– - – - – - – - – - – - – - – - – -

1/2 lb Noodles, fresh
-boil til soft;drain rinse
1/2 lb Roasted pork; shredded
1 c Shredded chinese cabbage
1 c Bean sprouts; wash
1/2 c Sliced waterchestnuts,option
1/2 ts Salt
2 ts Sherry
1/4 c Chicken broth, College Inn
2 tb Oil; for stir frying

————————-SAUCE MIX————————-
6 tb Oyster sauce
– can add more as per taste
1/2 ts Sugar
1 ds Pepper, heavy dash

Note: Dried Noodles …. 5 cups cooked = 1 lb
Fresh Noodles …. 2 1/2 cups cooked = 1 lb
Preparation: – Heat Wok – Add oil and let heat
– Add salt; stir
– Add pork sherry; stir fry quickly
– Add cabbage, bean sprouts, waterchestnuts;
stir fry [45] Sec.
– Add stock; place noodles on top
– Cover cook; [1] Min.
– Uncover stir
– Add “sauce mix”; stir until evenly seasoned
– Serve!

—–

16 oz Cream Cheese; Softened, 2 pk
1/4 c Vegetable Oil
1/4 c Lime Juice
1 T Red Chiles; Ground
1 T Cumin; Ground
1/2 t Salt
1 x Pepper; Dash Of
8 3/4 oz Corn; Whole Kernel, Drained
1 c Walnuts; Chopped
1/4 c Onion; Chopped, 1 small

Beat all ingredients except corn, walnuts and onion in a large bowl, with
an electric mixer on medium speed, until smooth. Stir in corn, walnuts,
and onion. Serve with tortilla chips.

Makes 4 cups of dip.

—————————————————————————–

I found this recipe in the December ’94 Vegetarian
Times! Enjoy!

Low-Fat Eggnog

1 cup sugar
4 egg whites
1/3 cup water
1/4 tsp cream of tartar
4 cups skim milk
2 tsp. vanilla extract
1/2 to 1 cup brandy or rum
Nutmeg

Combine sugar, egg whites, water and
cream of tartar in a large not-aluminum
metal bowl; whisk to blend. Set bowl over
a pan of simmering water, taking care that
the bowl does not touch the water. Beat
with an electric mixer on medium about 10
minutes, until mixture registers 140 degress
on a candy thermometer and is very thick and
fluffy. Continue to beat 3 more minutes; remove
from heat and beat until mixture has cooled
slightly.

Pour milk and vanilla into another large bowl.
Add egg white mixture and brandy or rum; combine
gently with a whisk. Serve well-chilled and dusted
with Nutmeg. (Nog will separate when standing,
but is easily recombined by whisking.) Serves 8

Per serving: 176 CAL; 6G Prot.; 0.2G FAT; 29G CARB.;
2MG CHOL; 96 MG SOD.; 0 FIBER. OVO-LACTO

Recipe By : R. Banghart
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Pickles/Relishes/Chutneys
Rhubarb Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup chopped onion
1 clove garlic — minced
1/4 cup apple juice (for frozen rhubarb use only — 2 T.)
2 cups cut up rhubarb
1/4 cup raisins
3 tablespoons sugar
1/4 teaspoon cardamom
1/8 teaspoon crushed red pepper flakes
1 tablespoon cider vinegar

In a 1 quart Microwave bowl, combine: onion, garlic and apple juice. Cover
and Microwave until onions are crisp-tender, 2-2 1/2 minutes. Add rest of
ingredients and mix well. Cover and Microwave on High for 5-5 1/2 minutes
until tender, stirring once.

– - – - – - – - – - – - – - – - – -

NOTES : Makes 1 2/3 cups.

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Roasted pistachios almonds
2 cups Sugar
1 cup Corn syrup
1 cup Honey
1/2 teaspoon Cream of tartar
3 Egg whites
1/4 teaspoon Salt
1 teaspoon Vanilla
1/4 cup Oil for pan
Cornstarch (or see note)

Note: Sweet rice flour or thin rice wafers may be used instead of cornstarch to
line pan.

Roast nuts on shallow pan in preheated oven at 350 degrees F for 10 minutes.
Combine sugar, corn syrup, water, and cream of tartar in a deep sauce pot.
Stir
gently over medium heat until sugar dissolves and bring to a boil. After it
comes to a boil, cover pot for 5 minutes, then wash down sides of pot with a
clean brush to remove sugar crystals. Continue cooking on medium-high heat to
272 degrees F on a jelly thermometer. Remove from heat.
In a separate pot heat honey to boil.
Whip egg whites and salt until stiff and dry using a heavy electric mixer and
large bowl. Add a small amount of honey at first in a thin stream, very
slowly.
Beat in vanilla and continue adding remaining honey and then syrup. Beat
until
batch thickens and the beater slows down. Add nuts and blend in.
Oil a long shallow pan. Sift a thick layer of cornstarch or sweet rice flour
over it or lay rice wafers over bottom. Pour out the nougat. Dust top with
more
rice flour or thin rice wafers and let stand overnight to set. Cut into
rectangular pieces about 3/4″ by 1″ and wrap individually in heavy waxed paper.

From: “The Complete Greek Cook Book” by Theresa Karas Yianilos. Avenel Books,
New York.

Typed for you by Karen Mintzias

– - – - – - – - – - – - – - – - – -

1/3 c Vegetable oil 1 ts Baking powder
1/2 c Unsweetened applesauce 1/2 ts Baking soda
1/2 c Unsweetened cocoa powder 2 lg Eggs
1/2 c Sugar 1 ts Vanilla extract
1 c All-purpose flour 1/4 c Chopped nuts

16 big servings, 24 servings if you follow the 1 tsp. sugar per
serving guideline of ADA, or try using part sugar/part artificial
sweetener to cut down on calories. The original recipe is almost
like cake.

Preheat oven to 375 F.

Combine oil, applesauce and cocoa. Add sugar and stir until
dissolved. Add eggs and vanilla. Mix dry ingredients together and
stir into the mixture.

Pour the batter into a greased and floured (or wax paper lined
sprayed) 9 inch square pan. Sprinkle on nuts. (Still tastes good if
you forget.)

Bake about 20 to 30 minutes or until top is set but edges are not
dried out. Toothpick will come out clean. Cut into 16 or more
squares.

1/16 recipe = 165 calories, 1 starch + 1 fat + 1 fruit exchange 3
grams protein, 27 grams carbohydrate, 7 grams fat, 84 mg sodium

1/24 recipe = 110 calories (1 tsp sugar per serving) 2 grams protein,
18 grams carbohydrate, 5 grams fat, 56 mg sodium

Adapted from Quick Easy Diabetic Menus by Betty Wedman, 1993 Shared
and tested by Elizabeth Rodier Feb 94.

MMMMM