--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EAP00005Date: 06/19/97 From: GHISLAINE DUMONT Time: 10:46am \/To: ALL (Read 2 times) Subj: Pasta FAGIOLI * Crossposted from: National Cooking Echo MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Pasta Fagioli Soup Categories: Soups, Pasta, Italian Yield: 2 Quarts 2 tb Oil 2 Garlic cloves; minced 1 lg Onion; chopped 2 Stalks celery; chopped 3 c Tomato juice 3 c Water 1 cn Tomato sauce (8 oz.) 2 Bay leaves 1/2 ts Oregano 1/2 ts Basil 1/2 ts Garlic salt 1/2 ts Coarse black pepper 3 c Precooked beans 1 ts Salt (less if beans are -salty) 1 c Sm. whole wheat shells or -macaroni 1 c Fresh spinach; shredded Parmesan cheese; grated Using 5 quart pot, heat oil and saute garlic, onion, and celery for 5 minutes. Add tomato juice, water, tomato sauce, beans, bay leaves, oregano, basil, garlic salt, and pepper, adjusting seasonings to taste. Bring to a boil, cover and simmer 10 minutes. Add pasta; cover and simmer 10 minutes. Add spinach and simmer 5 minutes. Serve with cheese at table. Makes 2 quarts. MMMMM ... Sincerely yours Gigi --- Blue Wave/DOS v2.30 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EAP00006Date: 06/19/97 From: GHISLAINE DUMONT Time: 10:46am \/To: ALL (Read 2 times) Subj: Pasta FAGIOLI * Crossposted from: National Cooking Echo MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Easy Pasta Fagioli Categories: Soups, Pasta, Italian Yield: 4 Servings 1/2 c Olive oil 1 sm Onion 1 Garlic clove 1 cn Crushed tomato (16 oz) Parmesan cheese Parsley Basil Water 1/2 lb Ditalini #24 Salt and pepper In a saucepan saute onions and garlic in oil until slightly browned. Add tomatoes and beans, cook 1/2 hour. Add parsley and basil to taste. Cook macaroni according to package. Drain about half of the water, leave the rest in the pasta. Add bean mixture, sprinkle with cheese. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Joys Pasta Fagioli (Fazool) Categories: Soups, Pasta, Italian Yield: 6 Servings 1/2 c Olive oil 1 c Onions 2 Garlic cloves 1 tb Parsley 1 cn Red kidney beans 1 cn Tomato sauce (8 oz) 2 c Water 1 ts Basil 1 ts Oregano 1 1/2 ts Thyme Salt and pepper to taste 1 c Small pasta; cooked Saute until soft. Add: 1 can red beans (kidney) 1 (8 oz.) tomato sauce 2 c. water 1 tsp. each basil, oregano 1/2 tsp. thyme Salt & pepper. Simmer 1 hour. 1 cup cooked pasta. Stir until warm. MMMMM ... Sincerely yours Gigi --- Blue Wave/DOS v2.30 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EAP00007Date: 06/19/97 From: GHISLAINE DUMONT Time: 12:03pm \/To: ALL (Read 2 times) Subj: Recipes Diabetic * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Buglar Wheat with Raisins and Cinnamon Categories: Diabetic, Grains, Side dish, Fruits Yield: 6 Servings 1 tb Margarine; 1/2 c Onion; chopped 1/2 c Celery; chopped 1 c Buglar wheat; 2 c Chicken broth; 1/2 ts Garlic; or to taste 1/4 ts Grd white pepper; 1/2 c Raisins; 1/2 ts Grd cinnamon; 1/2 ts Salt; In a nonstick 2-quart pot melt margarine; saute onion and celery until tender, stirring often. Stir in buglur wheat and contine cooking until buglar wheat is coated and turns a golden brown. Blend in broth, garlic, pepper, and tarragon. Add raisins, cinnamon, and salt, and mix well. Cover and continue cooking 15-17 minutes or until all liquid has been absorbed. Serve hot as cereal or as a grain side dish. Food Exchange per servings: 2 STRARCH EXCHANGES CHO: 35g; PRO: 5g, FAT: 3g; CAL: 179 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Carrot Zucchini And Potato Shreds Categories: Diabetic, Side dish, Vegetables Yield: 4 Servings 2 Baking potatoes; peeled 2 sm Carrots; peeled 2 md Zucchini; 2 tb Butter; -=OR=- 2 tb Margarine; 1 ts Dried basil; Salt Black Pepper; freshly ground Grate the potatoes. Rinse with cold water, drain well and pat dry. Grate the carrots and zucchini and combine with the potatoes, Melt the butter in a large skillet on medium-high heat. When sizzling, add the vegetables and saute for 2 minutes. Add the basil, lower the heat to medium, cover and simmer for 7 to 10 minutes, or until the vegetables are tender. Season with salt and pepper. Source: Fast & Fresh by Lucy Waverman Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE(YEA! RIGHT! You know me by now, CUT BACK ON THE FAT.) (right at this monent I think zuccini is a freeby. I am very excited to try this one and SOON) MMMMM ... Backup not found: (A)bort (R)etry (S)lap nearest innocent bystander. --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EAP00008Date: 06/19/97 From: GHISLAINE DUMONT Time: 12:03pm \/To: ALL (Read 2 times) Subj: Recipes Diabetic * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Chinese Chicken Corn Soup Categories: Diabetic, Soups, Crockpot, Vegetables, Main dish Yield: 6 Servings 3 c Chicken broth; 8 1/4 oz Can creamed corn; 1 1 c Chicken; diced, cooked, -skinned 1 tb Cornstarch 2 tb Cold water 2 Egg; whites 2 tb Parsley; finely, minced, -fresh Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot. Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g; CAL: 156; Low-sodium diets: Substitute unsalted broth. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Coquille St. Jaques Categories: Diabetic, Check, Main dish, Seafood Yield: 6 Servings 1 lb Fresh scallops 1 c Dry sherry 1/2 Bay leaf 1/2 lb Fresh mushrooms 2 tb Butter or margerine 1 tb Lemon juice 2 tb Diced onion 1/2 ts Salt 1/8 ts Pepper 1 1/2 tb Flour MMMMM--------------------------TOPPING------------------------------- 1/4 ts Paprika ds Cayenne, optional 1 tb Parmesan Cheese 3 tb Bread crumbs On medium power (60%), cook scallops, covered with 1/4 cup of the sherry and the bay leaf for 5-6 minutes until scallops are tender and white. Stir once during cooking. Drain liquid off scallops and reserve 1/4 cup. Discard bay leaf. In a 1 quart glass measuring cup heat the butter, onion, and mushrooms for one minute, stir in flour, salt and pepper. Gradually add the remaining wine, reserved 1/4 cup broth and lemon juice, stirring until smooth. Cook 3-4 minutes until mixture is thickened, stirring every minute. Pour over scallops, cover and heat 1-2 minutes until hot through, still on medium power. Sprinkle with topping and let rest covered for 3-4 minutes before serving. 1 serving = 2 fat-meat exchange : 1/2 bread exchange : 1 fat exchange : 190 calories : 8 g carbohydrate : 15 g protein : 11 g fat MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EAP00009Date: 06/19/97 From: GHISLAINE DUMONT Time: 12:03pm \/To: ALL (Read 2 times) Subj: Recipes Diabetic * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Aaparagus with Bacon Categories: Diabetic, Vegetables, Side dish, Meats Yield: 4 Sweet ones 1 1/2 lb Asparagus;* cut diagonally -into 1" pieces 10 oz (2 pkg) frozen apaparagus; 2 tb Fresh parsley; snipped 2 tb Lemon juice; 1/4 ts Salt; 2 sl Bacon; fried and chopped * 2 PACKAGES (10 oz) frozen cut asparagus can be substitued for the fresh asparagus. Cook as directed on package; drain. Place steamer basket in 1/2" water in saucepan or skillet (water should not touch the bottom of basket). Place lower stalk pieces in basket. Cover tightly and heat to boiling; reduce heat. Steam 4 minutes. Add tips. Cover tightly and steam until crisp-tender, 4 to 5 minutes longer. Toss asparagus with parsley, lemon juice and salt. Sprinkle with bacon. MICROWAVE DIRECTIONS: Place asparagus, 1/2 cup water and 1/4 teaspoon salt in 1 1/2-quart microwable casserole. Cover tightly and microwave on high(100% depending how powerful the microwave is) 3 minutes, less if very powerful( my microwave is an older one..in fact 20 years); stir. Cover and microwave until crisp-tender, 2 to 3 minutes longer. Let stand 1 munites; drain. Continue as directed. Serving size 3/4 cup. Food Exchanges per serving: 1 VEGETABLE EXCHANGES + MAYBE 1/2 HIGH-FAT MEAT EXCHANGE; CAL: 75; (Bacon listed as Saturated Fat, but we wouldn't use it anyhow would we). MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Abcs of Vegetables Categories: Diabetic, Vegetables, Side dish Yield: 8 Servings 1 c Asparapus pieces; 1 c Broccoli flowerets; 1 c Carrots; 1 c Spinach; Vegetable cooking spary 11 oz Can cream of mushroom soup -condensed 2 tb Onions; finely chopped 1 ts Thyme 1/2 c Water Salt to taste Pepper; ground fresh Layer asparagus, brocoli, carrots, and spinach in a baking dish covered with vegetable cooking spray. Blend remaining ingredients. Pour over vetables. Cover. Bake at 350F for 30 to 40 minutes, or until vegetables are tender. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 42 MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EAP00010Date: 06/19/97 From: GHISLAINE DUMONT Time: 11:03pm \/To: ALL (Read 2 times) Subj: Pasta FAGIOLI * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Olive Garden Pasta Fagioli Categories: Prodigy, Dec. Yield: 1 Servings MMMMM-----------------WALDINE VAN GEFFEN VGHC42A---------------------- 1 lb Can undrained northern beans 2 cn Sliced-style stewed tomatoes -14 oz each 1 lb Jar Prego spaghetti sauce 2 Ribs celery; slice thin 1 sm Onion; chopped 2 c Small spiral pasta; uncooked Salt and pepper Combine everything in Dutch oven on medium-high. Bring just to a boil; turn to low. Cover pan with lid and allow to cook gently 30 minutes or until pasta is tender. Source: Gloria Pitzer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Pasta Fagioli Categories: Soups, Italian, Beans, Pasta Yield: 6 Servings 1 lb Great Northern Beans (picked -over) 1/3 lb Pinto Beans (also picked -over) 5 qt Water 1 sm Can tomato paste 1 1/2 tb Salt 1 ts Basil (a little more won't -hurt) 1 ts Oregano (a little more won't -hurt) 2 1/2 tb Granulated garlic or 1 - 1 -1/2 tbsp. garlic powder 1 Stalk celery cut into 3 -pieces - discard later 1 c Olive oil (Bertoli works -very well) 6 Carrots (grated) (optional) 2/3 lb smoked picnic ham or 1 smoked ham hock Cook beans in water for 15 minutes (boil hard until beans sink). Add in the rest of the ingredients. Keep slowly rolling boil until beans are done. (Not too soft). If soup is too thick add a little more water. Cook 1/2 lb. of small shell macaroni (al dente). Drain well, add to soup when serving. Soup should be 30% macaroni - 70% soup. When serving add parmesan cheese, pepper to taste. FREEZES VERY WELL. MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Pasta Fagioli (Italian Bean Soup) Categories: Soups, Pasta, Italian Yield: 4 Servings 1 Carrot; chopped 1 Onion; chopped 1 Rib celery; chopped 4 Strips bacon; chopped 1 Clove garlic; chopped 1 tb Olive oil 1 cn Tomatoes; chopped (28 oz.) 1 cn Chicken broth; not condensed 1 1/2 c Water 1 cn White beans; (19 oz.) 2 tb Parsley; chopped 1/2 c Ditalini pasta; cooked In a large pot, saute carrot, onion, celery, bacon and garlic lightly in olive oil. Add tomatoes, water and broth. Simmer for 1/2 hour. Add parsley, beans and pasta. Heat through. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Pasta Fagioli (Pasta and Bean Soup) Categories: Soups, Pasta, Italian Yield: 1 Servings 1 lb Northern white beans; soak -overnight 1/2 c Onion; chopped 1/3 c Olive oil 2/3 c Celery; chopped 3/4 lb Ham 1 1/2 ts Basil 3 ts Italian seasoning 3 -4 garilc clove; minced 1 1/2 ts Black pepper 7 oz Small shells pasta In a shallow pan, cover 1 pound Northern white beans with cold water by 2 inches above beans. Let sit overnight. Next day: Drain and rinse beans. Cover with cold water again in a pot, which can be used on the stove top and in the oven. Bring to a moderate boil on stove top. Then place in a preheated oven at 325 degrees for 1 hour, covered. Keep in liquid until ready to use. In large pot saute 1/2 cup chopped onions in 1/3 cup olive oil until pale yellow, on medium heat. Add: 2/3 c. chopped celery, 3/4 lb. chopped ham. Cook for 10 minutes. Then add: Cook on medium low heat for 20-25 minutes. Reserve 2 cups of the beans (to mash) and add rest of beans to vegetable mixture. Cook for 5 minutes. Then add: Bring to a boil. Mash the 2 cups of beans and then add this to the soup with: 1 1/2 tsp. basil, 3 tsp. Italian seasoning, 3-4 cloves garlic (or 1 1/2 tsp. minced garlic), 1 1/2 tsp. black pepper. When soup boils add 7 ounce package of small salad shells until al dente (it still has a "bite" to it, not too soft). Serve in bowls along with a salad and garlic bread for dinner or alone with crackers for luncheon. This can be frozen. MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EAP00011Date: 06/19/97 From: GHISLAINE DUMONT Time: 11:03pm \/To: ALL (Read 2 times) Subj: Pasta FAGIOLI * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Pasta Fagioli (Italian Bean Soup) Categories: Soups, Pasta, Italian Yield: 4 Servings 1 Carrot; chopped 1 Onion; chopped 1 Rib celery; chopped 4 Strips bacon; chopped 1 Clove garlic; chopped 1 tb Olive oil 1 cn Tomatoes; chopped (28 oz.) 1 cn Chicken broth; not condensed 1 1/2 c Water 1 cn White beans; (19 oz.) 2 tb Parsley; chopped 1/2 c Ditalini pasta; cooked In a large pot, saute carrot, onion, celery, bacon and garlic lightly in olive oil. Add tomatoes, water and broth. Simmer for 1/2 hour. Add parsley, beans and pasta. Heat through. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Pasta Fagioli (Pasta and Bean Soup) Categories: Soups, Pasta, Italian Yield: 1 Servings 1 lb Northern white beans; soak -overnight 1/2 c Onion; chopped 1/3 c Olive oil 2/3 c Celery; chopped 3/4 lb Ham 1 1/2 ts Basil 3 ts Italian seasoning 3 -4 garilc clove; minced 1 1/2 ts Black pepper 7 oz Small shells pasta In a shallow pan, cover 1 pound Northern white beans with cold water by 2 inches above beans. Let sit overnight. Next day: Drain and rinse beans. Cover with cold water again in a pot, which can be used on the stove top and in the oven. Bring to a moderate boil on stove top. Then place in a preheated oven at 325 degrees for 1 hour, covered. Keep in liquid until ready to use. In large pot saute 1/2 cup chopped onions in 1/3 cup olive oil until pale yellow, on medium heat. Add: 2/3 c. chopped celery, 3/4 lb. chopped ham. Cook for 10 minutes. Then add: Cook on medium low heat for 20-25 minutes. Reserve 2 cups of the beans (to mash) and add rest of beans to vegetable mixture. Cook for 5 minutes. Then add: Bring to a boil. Mash the 2 cups of beans and then add this to the soup with: 1 1/2 tsp. basil, 3 tsp. Italian seasoning, 3-4 cloves garlic (or 1 1/2 tsp. minced garlic), 1 1/2 tsp. black pepper. When soup boils add 7 ounce package of small salad shells until al dente (it still has a "bite" to it, not too soft). Serve in bowls along with a salad and garlic bread for dinner or alone with crackers for luncheon. This can be frozen. MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EAP00012Date: 06/19/97 From: GHISLAINE DUMONT Time: 11:03pm \/To: ALL (Read 2 times) Subj: Pasta FAGIOLI * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Paulo Luigis Pasta Fagioli Categories: Soups, Pasta, Italian Yield: 8 Servings 1 lb White beans (Navy or -Northern) 2 tb -4 tbsp. olive oil 1 md Onion; chopped fine 2 Garlic cloves; minced 4 -5 fresh basil leaves 2 tb Tomato paste 1 tb Flour Black pepper 1 Crushed red pepper Salt 1 pk Tubetti or Rottel noodles -(12 oz pkg.) This recipe was handed down to me from my mother. It can be made with canned beans to save time. Use 4 cans to 1 pound dried. Soak beans overnight in a 5 quart pot (kettle), in twice as much water as beans. The next day drain the beans, add fresh water just covering the beans and boil until beans are cook (1 1/2 hours). Water level must remain above the beans. Stir occasionally, for best results use a wooden spoon. Keep beans warm. Generously coat a frying pan with olive oil. Add onion and saute until translucent. Add garlic and basil leaves. Saute 1-2 minutes, stirring constantly. Add 1 tablespoon flour and cook for one minute. Add 1/2 cup water, stir until thickened (1-2 minutes). Add tomato paste, stir until dissolved. Remove from heat and add to still warm beans. For desired thickness add water. Stir until mixed, adding peppers and salt to taste. Simmer over low heat for 15 minutes stirring occasionally. Cook pasta al dente (4-5 minutes). Drain and cool. Set aside. Before serving, place pasta in the bottom of a soup bowl. Add hot bean mixture. Mix and garnish with parsley. Serves 6-8. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Pasta Fagioli (Pasta Fazool) Categories: Pasta, Soups, Italian Yield: 4 Servings Beans, kidney, blackeye Onions Garlic Black pepper Ham pieces 1 md Can tomatoes Ditilini pasta Saute onions, garlic, ham pieces in peanut oil; add beans and simmer 1/2 hour to 45 minutes. oil ditilini pasta, add the fazool and enjoy. Serve with garlic bread. MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323)