Souper Chicken Tetrazzini

1 (10 3/4 oz.) can cream of mushroom soup
1/2 C. milk
1 small onion, finely chopped
1/4 C. grated Parmesan cheese
1/4 C. sour cream
1 1/2 C. cubed, cooked turkey or chicken
1 small zucchini, cut in half lengthwise and thinly sliced
1 1/2 C. hot cooked very thin spaghetti

Preheat oven to 375 degrees F.
Mix soup, milk, onions, cheese and sour cream. Add chicken, zucchini and
spaghetti. Toss to coat. Spoon into 1 1/2 Quart casserole dish.  Bake 30
minutes or until hot. Serve with additional cheese, if desired.  Serves 4.

recipe courtesy:  Campbell's Soup Co.

Next Day Turkey Corn Bread Pie

1  (6 oz.) pkg. corn bread stuffing mix
1 C. boiling water
1/4 C. melted butter
2 T. oil
1 C. chopped onions
1 (26.5 oz.) can spaghetti sauce with mushrooms
3 C. shredded, cooked turkey
1 (8 oz.) can kidney beans, drained
2 tsp. chili powder
1 C. shredded Cheddar cheese
sour cream (optional)

Preheat oven to 400 degrees F.
In large bowl, combine stuffing mix, water and butter; mix well. Press
stuffing into greased 11 X 7 baking dish, forming crust. Heat oil in
skillet, add onions and sauté until tender. Add remaining ingredients,
except cheese, mix well and heat through. Spoon into stuffing crust.
Sprinkle top with cheese. Bake 20 minutes. Serve topped with sour cream,
if desired. Makes 6 servings.

recipe courtesy:  Hunt's Foods

* Exported from MasterCook *

                             Baked Linguine Pie

Recipe By     :This recipe created by Land O'Lakes ~ LAND O LAKES® Butter, Sour
Cream and Mozzarella Cheese
Serving Size  : 6     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4             ounces  uncooked dried linguine  (cooked according
                         to package directions and drained)
      1/2         pound  lean ground beef or Italian sausage
   1 1/3           cups  garden-style spaghetti sauce
      1/2  cup  (1 medium)  tomato - chopped
      1/2           cup  freshly grated Parmesan cheese
   1                     beaten egg
   2          teaspoons  butter - melted
      1/2      teaspoon  dried basil leaves
      1/2           cup  ricotta cheese
   1         tablespoon  sour cream
      3/4  cup  (3 ounces)  shredded Mozzarella Cheese

Place ground beef in 10-inch skillet.  Cook over medium heat, stirring
occasionally, until browned (5 to 8 minutes).  Drain off fat.  Stir in spaghetti
sauce and tomato.  Set aside.

Combine cooked linguine, Parmesan cheese, egg, butter and basil in large bowl. 
Place mixture in and up sides of ungreased 9-inch pie pan.

Combine ricotta cheese and sour cream in same large bowl.  Spread over linguine.

Spread beef mixture over ricotta layer.  Sprinkle with Mozzarella cheese.  Bake
at 350°F for 25 to 30 minutes or until heated through.  To serve, cut into
wedges.

Calories 290, Fat 13g,  Cholesterol - 80mg,  Sodium - 430mg,  Carbohydrates -
23g,  Fiber - 2g,  Protein - 19g.

Description:
   "This Italian-inspired main dish can be made ahead and refrigerated
   until you need to bake it."
Source:
   "courtesy of Back of the Box Recipes"

                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 86 Calories; 7g Fat (69.7% calories from
fat); 5g Protein; 1g Carbohydrate; 0g Dietary Fiber; 24mg Cholesterol; 77mg
Sodium.  Exchanges: 1 Lean Meat; 0 Non-Fat Milk; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

                              15-minute Chili

Recipe By     :Express Lane Diabetic Cooking" by Robyn Webb
Serving Size  : 4     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1              pound  ground turkey
   1       (15 ounce)  can  kidney or pinto beans - drained and rinsed
   1                can  low-fat, low-sodium, chicken broth
   1       (14.5 ounce)  can  diced tomatoes - undrained  (flavored with
                         chilies if you can find it)
   1       (6 ounce)  can  tomato paste
   1         tablespoon  chili powder
      1/8      teaspoon  cinnamon
      1/4      teaspoon  cumin
      1/2      teaspoon  fresh ground black pepper

In a large non-stick saucepan, brown the ground turkey until it is no longer
pink. Drain off any excess fat.

Add the remaining ingredients and bring to a boil.  Lower heat and simmer for 10
minutes.  Serving (1/2 cup):

Calories:  293,  Fat: 5g,  Cholesterol: 63mg,  Sodium: 596mg,  Carbohydrate:
30g,  Fiber: 8g,  Sugars: 7g, Protein: 33g.  Exchanges: 2 Starch + 4 Very Lean
Meat.

Source:
   "From The Diabetic Gourmet Magazine"

                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 211 Calories; 10g Fat (41.8% calories
from fat); 22g Protein; 10g Carbohydrate; 3g Dietary Fiber; 90mg Cholesterol;
462mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

              Amish-style Chicken & Corn Soup - < 8 Net Carbs

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Casseroles                      Diabetic
                 Poultry                         Soups
                 Vegetables

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/2                stewing hen or fowl
   2             quarts  chicken stock or broth
      1/4           cup  onion - coarsely chopped
      1/2           cup  carrots - coarsely chopped
      1/2           cup  celery - coarsely chopped
   1           teaspoon  tumeric - (optional)
      3/4           cup  corn kernels  (fresh or frozen)
      1/2           cup  celery - finely chopped
   1         tablespoon  chopped parsley
   1                cup  cooked egg noddles

Combine stewing hen with chicken stock, and vegetables.  Bring the stock to a
simmer.  Simmer for about 1 hour, skimming the surface as necessary.

Remove and reserve the stewing hen until cool enough to handle; then pick the
meat from the bones.

Strain the broth through a fine sieve.  Add the corn, celery, parsley, and
cooked noodles to the broth.

Return the soup to a simmer and serve immediately.

Exchanges per serving:  1 lean-meat  + 2 vegetable ~ calories 110; 
carbohydrates 10g;  Protein 13;  cholesterol 25mg;  sodium 65mg;  fat 2g.

Source:
   "Diabetes Forecast Dec 1993"

                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): trace Calories; trace Fat (16.0% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; trace Sodium.  Exchanges: 0 Vegetable.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

                       Zucchini Soup - 4.2 Net Carbs

Recipe By     :by Mary Abbott Hess
Serving Size  : 4     Preparation Time :0:00
Categories    : Soups/Stews                     Vegetables


   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1              pound  small zucchini - sliced thin
   1         tablespoon  margarine
   2        tablespoons  finely-chopped onion
   1              clove  minced garlic
   2        tablespoons  water
      1/2      teaspoon  curry powder
      1/2      teaspoon  salt
      1/2           cup  milk
   1 3/4           cups  chicken broth

Set aside a few slices of zucchini for garnish.

Heat margarine in a heavy, deep skillet.  Add onion, garlic, remaining zucchini,
and water.  Cover and simmer gently for 10 minutes; stir with a wooden spoon
while cooking.

Remove from heat; add all remaining ingredients and mix well.  Turn into blender
or food processor fitted with steel blade and blend for 30 seconds.

Serve hot or well chilled.  Garnish each bowl with thin slices of zucchini. 
Serving size: 1 cup.

Carbohydrates 6g;  Protein 3g;  Fat 4g;  Calories 64;  Fiber 1.8g;  Sodium
408mg;  Cholesterol 1mg.  Exchanges:  1 Vegetable, 1 Fat.

Source:
   ""The Art of Cooking for the Diabetic" by Mary Abbott Hess"
S(Formatted for MC6):
   "07-25-2002  by  Joe Comiskey - Mad's Recipe Emporium"
Copyright:
   "© Meredith Corporation, 1995"

                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 62 Calories; 4g Fat (66.1% calories from
fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 649mg
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

                      White Bean Soup - Quick & Hearty

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Barbaras Book                   Beans & Peas
                 soups & stews

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/4           cup  chopped onion
   1              clove  minced garlic
   2        tablespoons  olive oil
      1/2         pound  dried great northern beans white navy or
                         cannellini
   2             quarts  water
   2                     bay leaves
   1           teaspoon  dried basil
   1               dash  salt and pepper
   2             medium  chopped scallions
   2        tablespoons  minced fresh parsley

In a large saucepan, sauté the onion and garlic in the oil for 5 minutes.  Add
the beans, water, bay leaves, and basil; stir well.

Bring mixture to a boil, reduce the heat, cover and let simmer.

Continue to cook the soup for 2 hours or until beans are tender.  Add water (if
necessary), salt, and pepper; mix well.

Puree the mixture in a blender.  Return the soup back to the saucepan and serve
hot.  Garnish with scallions and parsley.  Serving size: 1 cup

Calories - 157;  Calories from Fat - 43;  Total Fat - 5g;  Saturated Fat - 1g; 
Cholesterol - 0mg;  Sodium - 28mg;  Carbohydrate - 22g;  Dietary Fiber - 6g; 
Sugars - 2g;  Protein - 8g.

Source:
   "The Complete Quick & Hearty Diabetic Cookbook"
Copyright:
   "Copyright © 1998 American Diabetes Association"

                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 45 Calories; 5g Fat (87.6% calories from
fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 41mg
Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

                              Tuscan Bean Soup

Recipe By     :Robyn Webb, MS, LN
Serving Size  : 6     Preparation Time :0:00
Categories    : Soups/Stews

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1         tablespoon  olive oil
   1             medium  minced onion
   2             cloves  minced garlic
   1             medium  chopped red pepper
   3               cups  low-fat low-sodium chicken broth
   1                cup  coarsely-chopped canned tomatoes
   1 1/2           cups  red kidney beans, cannelini beans, or
                         navy beans
   2          teaspoons  chopped fresh thyme
      1/2           cup  chopped spinach or escarole
   1                cup  cooked small pasta shells
                         Freshly-ground black pepper to taste

In a stockpot over medium-high heat, heat the oil.  Add the onion and garlic and
saute for 5 minutes.  Add the pepper and saute for 3 more minutes.

Add the broth, tomatoes and beans.  Bring to a boil.  Simmer over low heat for
20 minutes.

Add the thyme, spinach and cooked pasta.  Simmer for 5 more minutes.  Grind in
pepper.  Serving size: 1 cup.

Calories 184;  Calories from Fat 6g;  Saturated Fat 1g;  Calories from Fat 56; 
Cholesterol 0mg;  Sodium 212mg;  total Carbohydrates 27g;  Dietary Fiber 4g; 
Sugars 5g;  Protein 8g.  Exchanges:  2 Starch, 1/2 Monounsaturated Fat.

Source:
   "The Webb Cooks by Robyn Webb, MS, LN"
S(Formatted for MC6):
   "08-16-2002  by  Joe Comiskey - Mad's Recipe Emporium"
Copyright:
   "© American Diabetes Association, 2002"

                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 27 Calories; 2g Fat (73.3% calories from
fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

                                Texas Chili

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

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2             pounds  lean ground beef
      1/2           cup  chopped onion
   2             cloves  minced garlic
   3          teaspoons  chili powder
   1           teaspoon  chipotle chile powder  (or use an
                         additional teaspoon regular chile powder)
   3          teaspoons  cumin
   1           teaspoon  cayenne  (optional)
   1           teaspoon  paprika
   2          teaspoons  salt
   1       (8 ounce)  can  no-sugar added tomato sauce
   4                     tomato sauce cans water

Brown the meat, onion and garlic in a large pot; drain grease well.

Add all remaining ingredients; bring to a boil.  Turn down heat to low; cover
and simmer 1- 1 1/2 hours.

283 Calories;  18g Fat;  25g Protein;  5g Carbohydrate;  1g Dietary Fiber;  4g
Net Carbs

This is not thick like traditional chili with beans and a thick tomato base.  It
is like a thin chili soup.  Drain the fat really well to avoid a layer of grease
floating on top.

Source:
   "Linda's Low Carb Menus and Recipes web site"

                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 415 Calories; 32g Fat (70.3% calories
from fat); 27g Protein; 3g Carbohydrate; 1g Dietary Fiber; 114mg Cholesterol;
830mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 4 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Everything is under 10 minutes perfect for lazy Chefs! AND NO COOKING! PERFECT!

http://www.Rawinten.com

Bryan

mary-beth@... wrote:

* Exported from MasterCook *

                              15-minute Chili

Recipe By     :Express Lane Diabetic Cooking" by Robyn Webb
Serving Size  : 4     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1              pound  ground turkey
   1       (15 ounce)  can  kidney or pinto beans - drained and rinsed
   1                can  low-fat, low-sodium, chicken broth
   1       (14.5 ounce)  can  diced tomatoes - undrained  (flavored with
                         chilies if you can find it)
   1       (6 ounce)  can  tomato paste
   1         tablespoon  chili powder
      1/8      teaspoon  cinnamon
      1/4      teaspoon  cumin
      1/2      teaspoon  fresh ground black pepper

In a large non-stick saucepan, brown the ground turkey until it is no longer
pink. Drain off any excess fat.

Add the remaining ingredients and bring to a boil.  Lower heat and simmer for 10
minutes.  Serving (1/2 cup):

Calories:  293,  Fat: 5g,  Cholesterol: 63mg,  Sodium: 596mg,  Carbohydrate:
30g,  Fiber: 8g,  Sugars: 7g, Protein: 33g.  Exchanges: 2 Starch + 4 Very Lean
Meat.

Source:
   "From The Diabetic Gourmet Magazine"

                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 211 Calories; 10g Fat (41.8% calories
from fat); 22g Protein; 10g Carbohydrate; 3g Dietary Fiber; 90mg Cholesterol;
462mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0





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---------------------------------
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* Exported from MasterCook *

                      Andouille and Chicken Jambalaya

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/2           cup  vegetable oil
   3               cups  chopped onions
   1                cup  chopped bell peppers
   3          teaspoons  salt
   1 1/4       teaspoon  cayenne
   1              pound  andouille, chorizo or smoked sausage - cut
                         crosswise into 1/4 inch slices
   1 1/2          pound  boneless white and dark chicken meat - cut
                         into 1-inch cubes
   3                     bay leaves
   3               cups  medium-grain white rice
   6               cups  water
   1                cup  chopped green onions

Heat the oil in a large cast-iron Dutch oven over medium heat.  Add the onions,
bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne.  Stirring
often, brown the vegetables for about 20 minutes, or until they are caramelized
and dark brown in color.

Scrape the bottom and sides of the pot to loosen any browned particles.  Add the
sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and
sides of the pot to loosen any browned particles.

Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon
cayenne.  Add the chicken and the bay leaves to the pot.  Brown the chicken for
8 to 10 minutes, scrapping the bottom of the pot to loosen any browned
particles.

Add the rice and stir for 2 to 3 minutes to coat it evenly.  Add the water, stir
to combine, and cover.  Cook over medium heat for 30 to 35 minutes, without
stirring, or until the rice is tender and the liquid has been absorbed.

Remove the pot from the heat and let stand, covered for 2 to 3 minutes.  Remove
the bay leaves.  Stir in the green onions and serve.

Source:
   "SHOW #EMIA11"
Copyright:
   "Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved"

                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 329 Calories; 11g Fat (31.3% calories
from fat); 5g Protein; 51g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
647mg Sodium.  Exchanges: 3 Grain(Starch); 1 Vegetable; 2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

                      Andouille and Chicken Jambalaya

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/2           cup  vegetable oil
   3               cups  chopped onions
   1                cup  chopped bell peppers
   3          teaspoons  salt
   1 1/4       teaspoon  cayenne
   1              pound  andouille, chorizo or smoked sausage - cut
                         crosswise into 1/4 inch slices
   1 1/2          pound  boneless white and dark chicken meat - cut
                         into 1-inch cubes
   3                     bay leaves
   3               cups  medium-grain white rice
   6               cups  water
   1                cup  chopped green onions

Heat the oil in a large cast-iron Dutch oven over medium heat.  Add the onions,
bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne.  Stirring
often, brown the vegetables for about 20 minutes, or until they are caramelized
and dark brown in color.

Scrape the bottom and sides of the pot to loosen any browned particles.  Add the
sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and
sides of the pot to loosen any browned particles.

Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon
cayenne.  Add the chicken and the bay leaves to the pot.  Brown the chicken for
8 to 10 minutes, scrapping the bottom of the pot to loosen any browned
particles.

Add the rice and stir for 2 to 3 minutes to coat it evenly.  Add the water, stir
to combine, and cover.  Cook over medium heat for 30 to 35 minutes, without
stirring, or until the rice is tender and the liquid has been absorbed.

Remove the pot from the heat and let stand, covered for 2 to 3 minutes.  Remove
the bay leaves.  Stir in the green onions and serve.

Source:
   "SHOW #EMIA11"
Copyright:
   "Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved"

                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 329 Calories; 11g Fat (31.3% calories
from fat); 5g Protein; 51g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
647mg Sodium.  Exchanges: 3 Grain(Starch); 1 Vegetable; 2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Roasted Chicken & Potatoes Monterey

1 1/2 lb. red potatoes, cut into 1 1/2 inch pieces
2 T. butter, melted, divided
4 boneless, skinless chicken breast halves
1 T. lime juice
1 1/2 C. (6 oz.) shredded Cheddar-Jack cheese
1/4 C. chopped fresh cilantro
3 T. salsa
lime wedges (optional)

Preheat oven to 425 degrees F.
Toss potatoes with 1 T. butter; arrange in layer around edges of
foil-lined large shallow pan. Bake for 10 minutes.
Remove potatoes from oven. Place chicken in center of the pan. Brush
chicken with combined remaining butter and lime juice. Bake 20 minutes
or until chicken is no longer pink in center and potatoes are browned
and tender. Combine cheese, cilantro and salsa. Sprinkle cheese mixture
over potatoes, bake 2 minutes or until cheese is  melted. Serve with
lime wedges, if desired.
4 Servings.

recipe courtesy:  Sargento Cheese Co.

Shrimp with Orange and Ginger

2 inch piece of fresh ginger root
2 garlic cloves
1 T. sesame oil
1/4 to 1/2 tsp. crushed dried chilies, or to taste
salt & freshly ground pepper
1 lb. shelled raw jumbo shrimp
1 large red bell pepper
6 scallions
2 large oranges
1 T. sunflower oil

Peel ginger and grate it into a bowl. Finely chip garlic and add to
ginger, along with sesame oil, crushed chilies, salt & black pepper. Add
shrimp and toss until coated. Cover and leave to marinate at room
temperature for 10-15 minutes.
Meanwhile, thinly slice red pepper. Thinly slice scallions on the
diagonal, keeping the white and green parts separate. Peel and segment
the oranges, catching the juice in a bowl (there should be 3-4 T. of
juice), then cut segments in half crosswise and add them to the bowl.
Heat a wok or large, deep skillet over moderately high heat until hot.
Add shrimp and stir-fry for a few minutes until the shrimp turn pink all
over. Remove with a slotted spoon and set aside on a plate. Heat
sunflower oil in the pan. Add red pepper and the white parts of the
scallions and stir-fry for 5 minutes or until softened. Mix in the
orange segments and juice, then return the shrimp and any juices to the
pan and stir until mixed and heated through. To serve, taste for
seasoning and serve immediately, sprinkling the green parts of the
scallions over the top. Makes 3-4 servings.

recipe courtesy:  "Le Cordon Bleu Quick and Easy", as featured in The
Oakland Press, Jan. 3, 2005

* Exported from MasterCook *

                            Adult Hot Chocolate

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

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1               shot  peppermint schnapps
                         hot chocolate
                         whipped cream

Mix schnapps and hot chocolate.  Top with whipped cream and serve.


                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg
Sodium.  Exchanges: .


Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

                               Cafe' Mexicano

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

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1              ounce  coffee liqueur
   1           teaspoon  chocolate syrup
   1                cup  hot coffee
      1/2         ounce  brandy
                   dash  ground cinnamon
                         sweetened whipped cream

   Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup
or mug.

Fill to the top with hot coffee.  Top with whipped cream.


                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 138 Calories; trace Fat (2.1% calories
from fat); trace Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 10mg Sodium.  Exchanges: 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0

Vegetarian Chili

3 T. extra-virgin olive oil
1 1/2 tsp. chili powder
1 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. coriander
3/4 tsp. cumin
1/2 tsp. crushed red pepper flakes
1 tsp. chili powder
12 oz. bag ground beef substitute (usually found in frozen food section)
1 medium onion, diced
2 T. soy sauce or tamari
2 cloves garlic,  minced
1 (28 oz.) can crushed tomatoes
1 C. water
2 (15 oz. ea.) cans kidney beans, drained and rinsed
1 C. corn kernels (frozen are fine)
3/4 lb. sweet potatoes, cut into 1/2 inch chunks (roughly 1 large potato)

Combine oil, chili powder, salt, cinnamon, coriander, cumin, red pepper
flakes and chili powder in a large saucepan over medium-high flame. Heat
for 2 minutes, stirring constantly, until spices are very fragrant. Add
ground meat substitute, onion and soy sauce, and sauté, stirring
frequently until onions are just translucent. Add remaining ingredients
and stir well to combine. Heat until mixture reaches a strong simmer,
about 5 minutes, then reduce flame to low, cover and let cook for 25
minutes, or until sweet potatoes are tender. Stir occasionally to ensure
chili doesn't stick or burn. Makes 4-6 servings.

Variations:
For a Mexican Flair:
   Add 2 tsp. instant coffee and 2 tsp. cocoa powder when adding the tomatoes
For a New England-Style Chili:
   Add 1 1/2 C. fresh or frozen cranberries and 1/3 C. maple syrup for  a
chili that marries sweet and tart with hot and spicy

recipe courtesy:  The Associated Press, as featured in The Oakland
Press, Jan. 3, 2005


[Non-text portions of this message have been removed]

Corn & Shrimp Soup

1 red onion, chopped
4 stalks celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
16 oz. bag frozen sweet corn
10 oz. can chopped tomatoes and green chilies (use the milder variety)
6 oz. can tomato paste
2 lb. shrimp, peeled
1 T. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. red pepper
1 tsp. sugar, (optional)
2 C. reduced-fat chicken broth (1 1/2 of the 14 oz. can)
2 C. water
1 bunch green onions, thinly sliced

Coat a large pot with non-stick cooking spray and sauté onion, celery,
green and garlic until tender. Add corn, tomatoes and green chilies,
tomato paste, shrimp and seasonings. Add chicken broth and bring to
boil. Lower heat and cook for 1 hour, adding water as needed to keep the
consistency soupy. Add green onions, simmer for 15 minutes. Makes 8
servings.

recipe courtesy:  "A Trim & Terrific Louisiana Kitchen" by Holly
Berkowitz Clegg, as featured in The Oakland Press, Jan. 3, 2005

==============================================
Corn and Shrimp Bisque

4 ears fresh corn
1 small onion, finely chopped
1 medium yellow-flesh potato, peeled and cut in 1/2 inch cubes
4 C. cold water
1/2 to 3/4 C. evaporated milk, preferably low-fat
pinch of cayenne pepper
salt & fresh ground black pepper
1 tsp. sugar, (optional)
1/4 C. chopped scallions, green part only
12-16 medium shrimp, cooked and shelled

On a chopping board, cut off the corn kernels from each cob and transfer
to a medium Dutch oven or deep saucepan. Scrape cobs with the back of
the knife to extract milk and remaining corn bits, and add to the pot.
Add the scraped cobs to the pot. Add onion, potato and water and bring
to a boil. Reduce heat, cover and boil gently until vegetables are
tender, about 15 minutes. Remove cobs and discard. Strain soup into
bowl, reserving cooked vegetables; there should be about 4 Cups of
broth.. Take out 1/2 C. of the vegetables and reserve. In a blender,
puree remaining vegetables with 2 C. of the broth (about half) until
mixture is creamy and smooth. Return puree to the pot. Mix in 1/2 to 3/4
C. evaporated milk, depending on the thickness of the puree. Reheat
until hot. Season to taste with cayenne, salt and pepper. If the sweet
taste of fresh corn seems weak, add up to 1 tsp. of sugar, if desired.
Divide bisque among 4 bowls, garnish each with reserved vegetables and
scallions. Garnish soup with cooked, shelled shrimp. Makes 4 servings.
May refrigerate or freeze remaining corn broth to use in making
vegetable soup.

recipe courtesy:  American Institute for Cancer Research, as featured in
The Oakland Press, Jan. 3, 2005

* Exported from MasterCook *

                        Spicy Chicken-Pumpkin Chili

Recipe By     :Cooking Light YEAR: 1995 ISSUE: October PAGE: 143
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2        tablespoons  olive oil
   2               cups  chopped onion
   2               cups  chopped red bell pepper
   3        tablespoons  minced seeded jalapeno pepper
   1              clove  crushed garlic
   1                cup  beer
   1                cup  low-salt chicken broth
      1/4           cup  sliced ripe olives
   3        tablespoons  chili powder
   1           teaspoon  ground coriander
      1/2      teaspoon  salt
   29            ounces  no-salt-added chopped tomatoes - undrained
   1              pound  boned and skinned chicken breasts - cut in
                         tiny pieces
   2               cups  cooked fresh pumpkin
   2        tablespoons  chopped fresh cilantro
   1         tablespoon  unsweetened cocoa
   16            ounces  canned pinto beans - drained
   6        tablespoons  sliced green onions
   6        tablespoons  shredded reduced-fat sharp cheddar cheese
   6        tablespoons  nonfat sour cream

Heat oil in a large Dutch oven over medium heat.  Add onion; sauté 8 minutes or
until lightly browned.

Add bell pepper, jalapeno, and garlic; sauté 5 minutes.  Add beer and next 7
ingredients (beer through chicken); bring to a boil.

Partially cover, reduce heat, and simmer 20 minutes or until chicken is done.

Stir in pumpkin, cilantro, cocoa, and beans; cook 5 minutes.


                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 167 Calories; 7g Fat (33.6% calories from
fat); 8g Protein; 22g Carbohydrate; 6g Dietary Fiber; 3mg Cholesterol; 343mg
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1
Fat; 1/2 Other Carbohydrates.

NOTES : To serve, ladle chili into individual soup bowls; top with green onions,
cheese, and sour cream. Serving size: 1-1/2 cups chili, 1 tablespoon green
onions, 1 tablespoon cheese, and 1 tablespoon sour cream.
Nutr. Assoc. : 0 0 0 20102 0 0 0 4282 0 0 0 0 0 26007 0 0 0 0 26115 0

* Exported from MasterCook *

                         Wild Rice and Cheese Soup

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

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       cups  (8 ounces)  shredded smoked Gouda or cheddar cheese
   4          teaspoons  all-purpose flour
   2          teaspoons  margarine or butter
   2        tablespoons  finely chopped onion
   1             medium  cored and chopped cooking apple  (1 cup)
      1/2           cup  cooked wild rice
   1 1/4           cups  reduced-sodium chicken broth
      1/2           cup  brown ale or amber beer
      1/4      teaspoon  ground white pepper
      2/3           cup  half-and-half or light cream
                         fresh thyme sprigs (optional)

In a medium bowl toss cheese with flour; set aside.

In a 2-quart saucepan melt margarine or butter.  Add onion.  Cook and stir over
medium-high heat for 4 minutes or until tender.

Add 3/4 cup of the apple, the cooked rice, chicken broth, beer, and pepper. 
Bring mixture to boiling; reduce heat.  Simmer, uncovered, for 10 minutes.

Slowly stir in cheese mixture until melted.  Stir in half-and-half or light
cream.  Cook over medium-low heat until just heated through.

To serve, ladle into warmed bowls; top with remaining chopped apple.  Garnish
with fresh thyme sprigs, if desired.

Calories: 343, total fat: 23g, saturated fat: 14g, cholesterol: 86mg, sodium:
713mg, carbohydrate: 15g, fiber: 1g, protein: 18g.

Source:
   "Better Homes and Gardens"

                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 33 Calories; trace Fat (2.9% calories
from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg
Sodium.  Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Beef Stroganoff

8 oz. beef fillet or boneless sirloin
1 large shallot or 1 small onion
1 small garlic clove
2 T. butter
1 rounded tsp. paprika
2 T. sunflower oil
salt & freshly ground black pepper

To Serve:
2/3 C. sour cream
1 dill pickle, cut into thin strips
1-2 T. finely chopped fresh Italian parsley

Trim meat of any fat and sinew, then cut into strips about 1 1/2 inches
long and 1/4 inch thick. Finely chop shallot or onion. Crush the garlic.
Melt butter in a skillet, add shallot or onion and cook over low heat
for 5-7 minutes, until soft and translucent. Stir in the garlic and
paprika. Cook for 1 minute, stirring. Remove the mixture from the pan
and set aside. Add the oil to the pan and heat it over high heat. When
it sizzles, add beef and toss for 2-3 minutes until the beef is sealed
and lightly browned. Stir in the shallot mixture and salt & pepper to
taste; heat through, stirring. Swirl in the sour cream and serve
immediately, topped with the pickle strips and parsley. Makes 2 servings.

Variation:
Add 1 T. brandy to the cooked shallot or onion and reduce it to nothing
before adding the garlic and paprika.

recipe courtesy:  Associated Press, as featured in The Oakland Press,
Jan. 3, 2005

Chocolate Muffins #7

2 C. flour
3/4 C. cocoa powder
1 T. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 C. sugar
8 T. (1 stick) unsalted butter, melted and slightly cooled
2 large eggs
1 C. buttermilk
2 tsp. vanilla extract
1 C. chocolate chips

Preheat oven to 375 degrees F.
Place an oven rack on the third position from the bottom. Spray a 12-cup
muffin tin with cooking spray and set aside. Place flour, cocoa powder,
baking powder, baking soda, and salt in a food processor and pulse for 5
seconds. In a mixing bowl, whisk together sugar, butter, eggs,
buttermilk and vanilla. Add flour mixture and chocolate chips and mix
just until batter comes together; do not mix smooth.
Drop batter into muffin tins; each cup should be full. Place in oven and
increase oven temperature to 400 degrees F. Bake 18-20 minutes, until
muffin interior hits 210 degrees F. or a toothpick comes out clean when
inserted in center of muffin. Remove from oven and immediately turn
muffins up on their sides so that steam can escape the pan. Serve
immediately or store in an airtight container. Makes 12 muffins.

recipe courtesy:  Alton Brown "I'm Just Here for More Food", as featured
in The Oakland Press, Jan. 3, 2005

Ridiculously Easy Mushroom Soufflé

2 T. unsalted butter
1/4 C. grated Parmesan cheese
2 C. white button or cremini mushrooms, sliced thin
3 scallions, sliced thin on a diagonal
3 large egg yolks
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 tsp. freshly ground black pepper
5 large egg whites
1 T. warm water
1/4 tsp. cream of tartar

Preheat oven to 375 degrees F.
Place oven rack on the second position from the bottom (remove other
racks from higher positions). Peel back wrapper on the butter and
holding it like a really big lipstick, thoroughly grease the interior of
a 1 1/2 quart soufflé dish, being especially carefully to get into the
corners. Reserve the remaining butter. Pour in Parmesan cheese and cover
the dish tightly with plastic wrap. Shake to coat entire interior of the
dish with cheese, reserving any excess. Place dish in refrigerator. Heat
remaining butter in a heavy, wide skillet or frying pan over medium
heat. Add mushrooms a handful at a time and sauté them over very high
heat. Remove each batch to paper towels as it's done. The goal is to
create a crust on the mushrooms; if liquid pools in the pan, it's either
overcrowded or not hot enough. Quickly sauté scallions in remaining
butter. Place egg yolks in a metal bowl and beat slightly until light in
color and slightly thickened. Place soup into a large bowl and whisk in
the yolks. Then stir the mushrooms, scallions, black pepper and reserved
Parmesan into soup-yolk mixture. Remove prepared dish from refrigerator.
Beat egg whites using an electric mixer or stand mixer on low speed
until foamy. Add water and cream of tartar and increase mixer to high
until medium peaks are created.
    Add 1/4 of the egg foam mixture to the yolk-soup mixture. Continue to
add the foam by thirds, folding very gently. Turn batter into prepared
dish. Place dish in oven, set on a disposable pie tin, and bake 50
minutes (do not open door for the first 40 minutes or until soufflé has
risen and is browned on top). Serve immediately. Makes 4-6 servings.

recipe courtesy: Alton Brown: "I Only Came for More Food", as Featured
in The Oakland Press, Jan. 3, 2005

* Exported from MasterCook *

                        Chinese Turkey Meatball Soup

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

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1              pound  ground turkey (raw) - made into 1 inch
                         meatballs
   6               cups  chicken broth
   2             stalks  finely chopped celery
   1               head  bok choy sliced thin  (use stalk only or
                         stalk and leaves
   5             slices  fresh ginger (each the size of a quarter)
   2        tablespoons  soy sauce
      1/2  (1/2 to 1)  teaspoon  chili oil

Bring the chicken broth, celery, ginger, soy sauce and oil to a boil.

Add the meatballs, cover and simmer 30 minutes.  Remove the ginger pieces.

Add the bok choy and simmer another  5 - 10 minutes.  Serve hot.

Source:
   "From: Diane ~ LowVolALCSS"

                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 288 Calories; 9g Fat (27.7% calories from
fat); 33g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 6845mg
Sodium.  Exchanges: 3 Lean Meat; 2 1/2 Vegetable.


Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

                              Onion Meatballs

Recipe By     :by: Tonya
Serving Size  : 10    Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3             pounds  frozen fully cooked meatballs
   1           envelope  dry onion soup mix
   2             cloves  minced garlic
   1                jar  beef gravy
   2        tablespoons  water

Combine all ingredients in a 4 - 6 quart crockpot and stir to combine.  Cook on
low for 4-5 hours.

Source:
   "Kraftkitchens.com"

                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 16 Calories; 1g Fat (36.4% calories from
fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 163mg
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

                            One Step Tamale Pie

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

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1              pound  ground beef
   1                cup  chopped onion
   2             cloves  minced garlic
   2       (8 ounce)  cans  tomato sauce
   1                cup  milk
   2                     slightly beaten eggs
   1       (12 ounce)  can  whole kernel corn - drained
      1/2           cup  sliced ripe olives
                         few drops red pepper sauce
      3/4           cup  yellow cornmeal
   2 1/2      teaspoons  chili powder

Brown first 3 ingredients in large skillet.

Add remaining ingredients and turn into 12 x 7 1/2 inch baking dish.

Bake at 350 degrees F for 45 minutes.

Source:
   "recipe circus"

                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2161 Calories; 132g Fat (54.9% calories
from fat); 101g Protein; 143g Carbohydrate; 19g Dietary Fiber; 419mg
Cholesterol; 3245mg Sodium.  Exchanges: 5 1/2 Grain(Starch); 11 Lean Meat; 8
Vegetable; 1 Non-Fat Milk; 20 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Sloppy Jose Shortcakes

1 (16.3 oz.) can refrigerated jumbo biscuits
1 lb. ground pork
1 (16 oz.) jar thick & chunk salsa
1/2 C. ketchup
1 T. brown sugar

Prepare biscuits according to pkg. directions. Cook ground pork over
medium-high heat until moisture has evaporated and meat browns. (Drain
grease) Stir in remaining ingredients; heat through. To serve: cut
biscuits in half, spoon pork mixture over bottom half of biscuits; top
with remaining halves. Makes 4 servings.

recipe courtesy:  Farmland Fresh Pork

Easy Pork Lasagna

1 lb. fresh ground pork
1 (1 lb. 10 oz.) jar pasta sauce
1 (14.5 oz.) can diced tomatoes
1 (15 oz.) container light ricotta cheese
1 egg
1/2 C. grated Parmesan cheese
1 tsp. Italian seasoning
9 oven ready lasagna noodles
3 C. (12 OZ.) shredded mozzarella cheese

Preheat oven to 350 degrees F.
  Cook ground pork over medium-high heat until moisture has evaporated
and meat browns. (drain fat). Remove from heat; stir in pasta sauce and
tomatoes. Combine ricotta cheese, egg, Parmesan cheese and Italian
seasoning in a small bowl; mix well. Spoon 1 C. meat sauce into bottom
of 9 X 13 pan. Arrange 3 noodles on top of sauce. Top noodles with 1/3
ricotta, 1/3 remaining meat sauce, and 1 C. mozzarella cheese. Repeat
layers 2 more times. Cover and bake 45 minutes. Remove cover and bake an
additional 15 minutes. Let stand 15 minutes before serving. Makes 12
servings.

recipe courtesy:  Farmland Foods Inc.

Italian Scalloped Corn

1 C. uncooked spaghetti, broken into 1/2 inch pieces
1 C. (4 oz.) cheddar cheese, in 1/2 inch cubes
1/3 C. butter, melted
17 oz. can whole kernel corn, undrained
17 oz. can cream style corn, undrained
1/2 tsp. salt
1/4 tsp. pepper
1 T. finely chopped onion
paprika

Preheat oven to 350 degrees F.
In ungreased 9 inch square baking dish, stir together all ingredients.
Cover and bake 45 minutes. Remove cover, stir well. Continue baking,
uncovered, for 45-50 minutes or until spaghetti is tender. Just before
serving, sprinkle with paprika. Makes 8 servings.

recipe courtesy:  Land 'O Lakes

Minestrone Soup

1 1/2 lb. beef stew meat in 1 inch cubes
8 C. water
2 tsp. salt
1 1/2 C. (3 medium) chopped onions
1 C. (1 medium) sliced carrot
1 C. chopped celery
1 clove garlic, minced
2 sprigs fresh parsley, chopped
1/2 C. butter
2 C. (3 medium) chopped tomatoes
2 C. (2 medium) potatoes, in 1/2 inch cubes
1 C. (1 medium) unpeeled, sliced zucchini
1/2 C. uncooked long grain rice
15 oz. can kidney beans, drained

In Dutch oven, combine beef, water and salt. Cover and cook over medium
heat until mixture comes to a boil (10-12 minutes). Reduce heat to low,
continue cooking until meat is tender (about 1 hour). Meanwhile, in 10
inch skillet, combine onions, carrot, celery, garlic, parsley, and
butter. Cook over medium heat, stirring occasionally, until vegetables
are crispy tender (5-6 minutes). Add to beef along with remaining
ingredients except kidney beans. Continue cooking until heated through
(2-3 minutes). Season to taste. Makes 14 servings.

recipe courtesy:  Land 'O Lakes


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