Recipes Included On This Page Bear Mountain Butternut Soup Belgian Hare Best Ever Low-Fat Baked Chicken Bev’s Lumpy Bumpy Bread ABM Black Bean Soup Valencia  Blueberry Sage Muffins Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bear Mountain Butternut Soup Recipe By : Homes Arts 1996 Serving Size : 12 Preparation Time :0:00 Categories : Leeks Onions Soups Squash Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cinnamon Croutons -- see below 1 medium leek 3 tablespoons margarine -- or butter 2 medium carrots -- coarsely chopped 1 medium onion -- coarsely chopped 2 1/2 pounds butternut squash -- cut into 1" cubes (one medium, peeled) 14 ounces chicken broth -- or one can 1/2 teaspoon salt 1/2 cup half and half -- or light cream 1. Prepare Cinnamon Croutons. 2. Cut off root end from leek. Cut leek lengthwise in half; rinse with cold running water to remove sand. Coarsely chop white and pale-green part of leek; discard tough dark-green part. 3. In 5-quart Dutch oven or saucepot, melt margarine or butter over medium-high heat. Add carrots, onion, and leek and cook until browned, about 10 minutes, stirring occasionally. Add squash, chicken broth, salt, and 2 1/4 cups water; heat to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes until squash is very tender. 4. In blender (with center part of cover removed to allow steam to escape), blend squash mixture at low speed in small batches until very smooth. 5. Return squash mixture to Dutch oven; stir in half-and-half. Heat soup over medium heat until hot, stirring occasionally. Serve soup with Cinnamon Croutons. CINNAMON CROUTONS: Preheat oven to 400 degrees F. Cut 4 ounces French bread (1/2 loaf) into 3/4-inch cubes (you should have about 4 cups). In bowl, toss 3 tablespoons melted margarine or butter, 1/4 teaspoon ground cinnamon, and scant 1/2 teaspoon salt with bread cubes. Spread bread cubes in 15 1/2" by 10 1/2" jelly-roll pan; bake 10 to 12 minutes until golden. Each serving of soup with croutons: About 150 calories, 3 g protein, 20 g carbohydrate, 7 g total fat (2 g saturated), 5 mg cholesterol, 355 mg sodium. BUSY COOK'S TIP: Up to 2 days ahead, prepare croutons and store in airtight container; prepare soup and refrigerate. Reheat soup before serving. http://homearts.com/ Thanksgiving 11/96. "Served with big, savory croutons the way they like it in New York State." Yields: 8 3/4 cups or 12 first-course servings Work Time: 45 minutes; Total Time: 1 hour 5 minutes Posted to FareShare 10/13/1998(Tue) from Kitpath@earthlink.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Belgian Hare Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes Volume 1, Oct. '98 Wild Game/Fowl Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lbs rabbit -- cut in serving size pieces 3/4 cup all purpose flour 2 t. salt 1 t. pepper 1/2 cup shortening 1 bay leaf 1 small onion sliced thin 1 cup top milk (evaporated works -- too) Dredge rabbit in seasoned flour. Brown in shortening - pour off all but 3 T grease, add bay leaf, onion and milk. Simmer gently until meat is tender. The pot should be COVERED while it simmers. (We serve it with rice- south Louisianians serve lots of things over rice. :) I love broccoli or brussels sprouts with it. Sort of a wintery meal.) We usually used a fryer chicken, which was almost as good. I used to make it in my 5-qt. cast iron dutch oven, but now I use my Joyce Chen wok - I love this pot!! Found it on sale in the Shepherd's Seed Catalog, I think. I guess this could be done in a slow cooker?? Contributed to fareshare by Gayle/ddmmom@linknet.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Best Ever Low-Fat Baked Chicken Recipe By : Diabetes 911: S. Pardue, LDN, RD Serving Size : 4 Preparation Time :0:00 Categories : Cheese Chicken Healthwise Main Dishes Volume 1, Oct. '98 Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless boneless chicken breast halves 1/2 cup bread crumbs 1/4 cup fat free parmesan cheese 1 teaspoon rosemary 1 teaspoon basil 1/2 teaspoon oregano 1 teaspoon black pepper 1 teaspoon parsley flakes 1/2 cup liquid fat free margarine --squeeze bottle Mix bread crumbs, cheese and seasoning in shallow bowl. Dip each chicken breast in liquid spread, then in bread crumb mixture. Place each breast on baking sheet sprayed with non stick cooking spray. Bake for approximately 30-45 minutes on 375 degrees or until golden brown. (Yields 4 servings) [per Serving Calories 230 Fat 4.5 grams] Notes: Recipe from DIABETES911 at http://www.Diabetes911.com/recipes.htm 08/26/98 kitpath@ear Posted on FareShare 10-98 by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bev’s Lumpy Bumpy Bread ABM Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **(1-1/2# size )and (1# size)** WATER (1-1/8 Cup)(7/8 Cup) EGG (1 med Egg)(1 med Egg) Oil (1 Tbls)(2 tsp) SUGAR (1-1/2 Tbls)(1 Tbls) SALT (1 tsp)(3/4 tsp) TOASTED SESAME SEEDS (2 Tbls)(1-1/2 Tbls) TOASTED SUNFLOWER SEEDS (3 Tbls)(2 Tbls) FLAX SEEDS (1 Tbls)(2 tsp) CARAWAY SEEDS (1 Tbls)(2 tsp) GLUTEN (1-1/2 Tbls) (1 Tbls) ROLLED OATS) (1/2 Cup) (1/3 Cup) -- not instant oatmeal BREAD FLOUR (3 Cups) (2 Cups) YEAST (2 tsp) (1-1/2 tsp) RAISINS (1/3 Cup) (1/4 Cup) Cycle: Rapid, Multi-grain, Sweet or Basic If you wish to make on Timer, omit EGG. If you omit Egg bread will be less fluffy I think is my VERY favorite bread, I even make it into dinner rolls for company You don't even need butter! Great toasted too!. My very favorite bread. Contributed to Fare Share 10-2-98 by Bev Janson <ClayCooker@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Soup Valencia Recipe By : CANDICE VALENCIA Serving Size : 8 Preparation Time :0:00 Categories : Bacon Beans/Legumes Ham Onions Soups Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups black beans -- soaked 7 cups broth (ham or chicken) 1 large onion -- minced 1 clove garlic -- minced 1/4 cup celery -- diced 1/2 cup carrots -- finely diced 3/4 teaspoon ground cumin -- to taste 1/4 teaspoon black pepper -- halved 1/2 teaspoon oregano -- dried 1 bay leaf 1/2 pound chunked ham or turkey bacon -- 1/2 inch cubes salt -- to taste Soak the beans for at least 8 hours. Drain the beans, add the broth and bay leaf, bring the beans to a boil, reduce the heat to low, and simmer the beans, partially covering the pan, for 2 to 3 hours or until the beans are thoroughly cooked. In a non- stick skillet, saute the onion and garlic, ham or bacon over low heat until soft or lightly brown. Add the celery and carrots and cook the mixture, stirring, for a few minutes longer. Add all to the beans. Season the soup with cumin, oregano and pepper, and simmer for another hour or two. Puree the soup in a blender, food processor, or food mill. Serve the soup hot. NOTES : Its good topped with a dollop of sour cream and a pinch of fresh cilantro. Posted on FareShare 10-6-98 Candice Valencia <candiceV@usa.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Sage Muffins Recipe By : The Herbal Palate Cookbook by Oster and Gilbertie Serving Size : 12 Preparation Time :0:00 Categories : Blueberries Breads - Quick Breakfast/Brunch Muffins Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups blueberries 2 tablespoons fresh sage leaves -- minced 1/2 cup sugar 3 teaspoons lemon zest -- minced 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 large egg 1/2 cup nonfat yogurt (plain) OR nonfat sour cream 1/4 cup milk 2 tablespoons canola oil 1 tablespoon lemon juice *TOPPING* 1 tablespoon sugar 1/2 teaspoon ground cinnamon In a large bowl, combine the blueberries, sage, sugar, and lemon zest. Let sit 30 minutes. Heat oven to 375 degrees. Line 12 standard size muffin cups with paper liners. Sift flour, baking powder, baking soda, and salt into a large bowl. To the blueberry mixture, add the egg, yogurt or sour cream, milk, oil, and lemon juice. Pour the blueberry mixture into the flour mixture, stirring just until the dry ingredients are moistened. Do not overmix. Fill each muffin cup to within 1/2 inch of the top. Combine sugar and cinnamon for the topping and sprinkle some on each muffin. Bake for 25 minutes, or until the muffin tops spring back when lightly touched. Remove from pan and cool on wire rack. Makes 12 muffins. Contributed to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -

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