Greatest Recipes

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?

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. —–

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.

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

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.

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