Procedure :

1/2 c Chopped onions

1/2 c Chopped carrots

1/2 c Thinly sliced celery

3 c Sliced fresh mushrooms

5 c Water

1/2 c Barley

4 ts Vegtable broth powder

1/8 ts Garlic powder

Put vegtables in a large soup pot with a little water and cook for 5 min stirring frequently. Add remaining ingredients and bring to a boil. Cover & reduce heat to low & simmer 1 hour. Nutrition (per serving): 62 calories, Total Fat 0 g (4% of calories) Source: Lean and Luscious and meatless Page(s): 82 Date Published: 7-26-93 : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?

Procedure :

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. —–

Procedure :

2 c Nonfat milk — divided,

– or substitute 2 c Corn kernels — fresh or froze

1 c Potato — peel & dice

1/2 md Onion

1 tb Mustard — spicy or dijon

2 Cl Garlic — split in half

pn Cayenne pepper — optional 1/2 c Nonfat dry milk powder

1 t Honey

Paprika — for garnish

(reserve other cup), and corn, potatoes, onion, mustard, garlic, honey and cayenne pepper. Process until corn and potato are coarsely pureed. Pour into a saucepan. Add remaining 1 C milk and dry milk and bring just to boil. Reduce heat, cover and simmer gently 20 min, or until potatoes are thoroughly cooked and soup is thick and rich. Ladle into serving bowls and sprinkle each bowlful with paprika for color.

Procedure :

3 Medium cucumbers

6 c Yogurt

2 tb White vinegar

1 tb Olive oil

3 Cloves garlic; minced

1 tb Finely chopped mint

1 1/2 ts Finely chopped dill

Salt Peel cucumbers and slice lengthwise into halves. Scoop out seeds from each half with spoon. Coarsely grate cucumbers to measure about 3 cups. Place yogurt in deep bowl and whisk or stir until completely smooth. Gently but thoroughly stir in grated cucumbers, vinegar, oil, garlic, mint and dill. Season to taste with salt. Refrigerate soup 2 hours or until thoroughly chilled. Place ice cube in each serving, if desired. Makes 2 to 2 1/2 quarts

Procedure :

5 medium beets with greens attached

3 medium sweet potatoes (about 1 1/2 lbs) — peeled

2 tablespoons sweet butter

2 1/4 teaspoons finely minced fresh ginger — divided

1 large onion — coarsely chopped

6 cups vegetable stock — or

bouillon 2 teaspoons grated orange zest

1/2 teaspoon salt — to taste

serves 6

Here are all the colors of a brilliant autumn day. Since sweet potatoes cook m ore quickly than beets, cut them into thicker slices, which are more likely to keep their shape. The beet greens add a very appealing spinach-like flavor. T he pressure cooker tenderized beet skins so much that removing them becomes mor e a matter of aesthetics than necessity.

Cut the beets from their greens and peel or scrub them. Cut the beets into 1/4 -inch slices and cut the slices in half. Set aside.

Cut and discard the red stems from the beet greens. Rinse the beet green in a sinkful of cold water, taking care to remove all of the sand. Discard any blem ished or very large, tough leaves. Drain and chop the beet greens into strips about 2 inches wide. Use about 4 cups of tightly packed chopped greens for the soup, saving the remainder for stock or another use. (They’re delicious when s auteed in olive oil with lots of garlic). Cut the peeled sweet potatoes into 1/2-inch slices and cut the slices in half. Set aside. Heat the butter in the cooker. Add 2 teaspoons of the ginger and the onions an d cook until the onions are soft, about 3 minutes. add the beet greens, sliced beets, sweet potatoes, and stock. Lock the lid in place and over high heat bring to high pressure. adjust the he at to maintain high pressure, and cook for 7 minutes. Reduce the pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Stir in the remaining 1/4 teaspoon ginger and the ora nge zest. Add salt to taste and serve immediately.

Procedure :

Ingredients: 1 1/2 cups vegetable juice cocktail

1 cup plain yogurt

1 teaspoon basil

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

In a blender container, combine vegetable juice cocktail, yogurt, 4 tomatoes, basil, salt and pepper. Cover and blend at medium speed until smooth. Cover and refrigerate several hours to blend flavours

Canadian Diabetic Choices Each Serving 1 cup 1/2 Protein Choice 1 Fruits & Vegetables Choice

Source: Healthy Choices Everyday Recipes for Healthy Eating Recipes selected by Sheila Walker and Edited by Beverley Renaham Published in cooperation with the Canadian Diabetes Association ISBN 0-7715-9163

Procedure :

2 Lb. fresh Haddock

2 Oz. salt pork — diced

2 Medium onions — sliced

1 C. chopped celery

4 Large potatoes — diced

1 bay leaf — crumbled

4 C. milk

2 Tbsp. butter or margarine

1 Tsp. salt

freshly ground black pepper to taste

Simmer haddock in 2 cups of water for 15 minutes. Drain off and reserve the broth. Remove the skin and bones from the fish. Saute the diced salt pork in a large pot until crisp. Remove salt pork and saute the onions in the pork fat until golden brown. Add fish, celery, potatoes and bay leaf. Measure reserved fish broth, plus enough boiling water, to make 3 cups liquid. Add to pot and simmer 30 minutes. Add milk and butter and simmer for an additional 5 minutes, or until well heated. Season with salt and pepper. Makes 8 servings.

Procedure :

1 Slice Bacon

2 Tablespoons Onion

1 Sm Potato

1/2 Cup Water

1/2 Teaspoon Salt

1 Dash Pepper

1 Can Minced Clams

1 Cup Milk

1 tbsp Butter

Cook bacon, drain on paper towels and reserve drippings. Saute onion in reserved drippings until tender. Set aside. Combine potato, water, salt, pepper and cook until tender. Stir in clams, milk, butter and onion. Heat thoroughly. Springle crumbled bacon over each serving

From: Charlotte Grunwald’s Private Collection of Authentic New England Cooking

Procedure :

4 tb Butter, unsalted

2 lb Crayfish — cleaned, shelled

1 ea Onions — chopped fine

2 ea Garlic cloves — chopped

1 ea Fennel sprig — (optional)

1 sm Pepper, hot — left whole

4 c Water

1 c Milk, coconut

2 ea Egg yolks

Salt — to taste

Heat butter in heavy saucepan and add crayfish, onion and garlic. Saute over medium heat until the crayfish have changed color, about 5 minutes. Add the fennel, hot pepper and water. Cover and cook at a gentle simmer for 30 minutes. Remove and discard the fennel and the hot pepper. Remove the crayfish and pound in a mortar and push through a fine sieve or reduce to a puree in an electric blender with a little of the stock. Return the pureed crayfish to the saucepan, add the coconut milk and heat through. Beat the eggs yolks with a little of the soup and stir into the saucepan. Cook over low heat, stirring constantly, until the soup is lightly thickened. The crayfish shells may be simmered the water first to make a more flavorful stock instead of using plain water.

Procedure :

1 1/2 tb Unflavored gelatin

1/4 c Red wine

1 c Orange juice

3/4 c Raspberry juice

1/4 c Lemon juice

1 c Sauterne

2 tb Kirsch

1 Dash of salt

1 Nut Nutmeg to taste

1 c Orange sections

Soften: 1 1/2 tb unflavored gelatin. in: 1/4 cup red wine. Dissolve mixture over hot water: Stir in;strained: 1 cup orange juice 3/4 cup raspberry juice

1/4 cup lemon juice

Add: 1 cup sauterne 2 tbs. kirsch ?

Dash of salt nutmeg to taste 1 cup orange sections I must confess at this

moment in time I do not know what kirsch is.If some one knows I would appreciate being enlightened. Robbie I never tried making this soup.It really isn’t something I would enjoy.I sent it along because,the authors of the book are infallable.Nothing the bride or I have made following there recipe to a “T” has been anything other than delicious.I would be interested in knowing your taste bud’s reaction to said recipe.I am at a loss as to what kirsch is.Maybe Elaine,or Barb. might know.. Irwin E.In South Jersey

Procedure :

1 large onion — chopped

1 pound sole fillet — frozen

1/4 cup butter

7 cans cream of potato soup — (10 Oz. can)

7 cans 1% milk — (10 Oz. can)

20 ounces clams, canned with liquid

12 ounces shrimp, canned — small cocktail size

Saut? onion and fish fillets in butter (you could use margarine if desired) until onion is soft and fish is flaky. Add soup, milk, claims with juice and shrimp. Serve hot.

This can be frozen