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Fruit, Vegetables & Mushrooms

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Ingredients
  • 2 slices bacon, chopped
  • 1 small onion, chopped
  • 1 russet potato, peeled, cut into 1/2 cubes
  • 1⁄2 red bell pepper, chopped
  • 2 cups whole milk
  • 1 (15 ounce) can creamed corn
  • 1 cup fresh corn kernels or 1 cup frozen corn kernels
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
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Nutrients
  • Calories: 294
  • Calories from Fat: 91 g
  • Total Fat: 10.1 g
  • Saturated Fat: 4.2 g
  • Cholesterol: 19.9 mg
  • Sodium: 481.4 mg
  • Total Carbohydrate: 45.9 g
  • Dietary Fiber: 4.2 g
  • Sugars: 13.2 g
  • Protein: 9.9 g

Corn and Potato Chowder

Wonderful!

  • 31/03/2002
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Ingredients
  • 1⁄2 lb bacon, coarsely chopped (about 8 slices)
  • 1 (6 ounce) russet potatoes, peeled, cut into 1/2-inch pieces
  • 1 cup chopped onion
  • 3⁄4 cup chopped celery
  • 2 small bay leaves
  • 2 cups milk
  • 1 (10 ounce) package frozen corn kernels
  • 1 (14 3/4 ounce) can creamed corn
  • 1 1⁄4 cups canned vegetable broth
  • 1⁄2 cup chopped celery leaves
  • 1⁄4 teaspoon hot pepper sauce
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Nutrients
  • Calories: 360.4
  • Calories from Fat: 186 g
  • Total Fat: 20.8 g
  • Saturated Fat: 7.7 g
  • Cholesterol: 37.1 mg
  • Sodium: 596.6 mg
  • Total Carbohydrate: 36.6 g
  • Dietary Fiber: 3.2 g
  • Sugars: 4.2 g
  • Protein: 10.8 g

Corn and Bacon Chowder

Yummy!

  • 31/03/2002
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Ingredients
  • 8 slices bacon (about 1/4 pound)
  • 1⁄2 onion, chopped
  • 2 carrots, cut into 1/4-inch dice
  • 1 lb dried split peas
  • 2 1⁄2 quarts water (or chicken broth)
  • 1 smoked ham hock
  • 1 teaspoon salt
  • 1 bay leaf
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Nutrients
  • Calories: 306.3
  • Calories from Fat: 98 g
  • Total Fat: 10.9 g
  • Saturated Fat: 3.5 g
  • Cholesterol: 15.4 mg
  • Sodium: 504.7 mg
  • Total Carbohydrate: 36.5 g
  • Dietary Fiber: 15 g
  • Sugars: 5.5 g
  • Protein: 16.8 g

Mrs. Schreiner’s Split Pea Soup

My family loves split-pea soup and this is the best recipe for it I have found! I like to substitute canned…

  • 31/03/2002
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Ingredients
  • 24 slices challah (or other egg bread, about 24 ounces, 1/2-inch-thick slices)
  • 2 cups whipping cream
  • 2 cups whole milk
  • 1 1⁄4 cups sugar
  • 8 large eggs
  • 1⁄4 cup dark rum
  • 2 tablespoons vanilla extract
  • 1 1⁄2 cups dried tart cherries
  • purchased caramel sauce, heated
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Nutrients
  • Calories: 817.8
  • Calories from Fat: 325 g
  • Total Fat: 36.2 g
  • Saturated Fat: 18.3 g
  • Cholesterol: 360.3 mg
  • Sodium: 711 mg
  • Total Carbohydrate: 97.9 g
  • Dietary Fiber: 3.3 g
  • Sugars: 40.9 g
  • Protein: 21.2 g

Warm Cherry Bread Pudding

This wonderful recipe came from the Southpark Seafood Grill in Portland, Oregon. I found it in the RSVP section of Bon…

  • 28/03/2002
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Ingredients
  • 10 ounces frozen spinach, thaw and drain
  • 1 (1 1/2 ounce) package Knorr vegetable soup mix
  • 1 1⁄2 cups sour cream
  • 1 cup mayonnaise
  • 1 loaf sourdough bread or 1 loaf pumpernickel bread
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Nutrients
  • Calories: 1537.9
  • Calories from Fat: 326 g
  • Total Fat: 36.2 g
  • Saturated Fat: 18.3 g
  • Cholesterol: 72.2 mg
  • Sodium: 3371.3 mg
  • Total Carbohydrate: 249.9 g
  • Dietary Fiber: 13.9 g
  • Sugars: 16.7 g
  • Protein: 57.4 g

Spinach Dip

Simple and wonderful.

  • 28/03/2002
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Ingredients
  • 1 turkey carcass, broken into large pieces
  • 4 1⁄2 quarts water
  • 1⁄3 cup water
  • 4 cloves garlic
  • 3 pieces peeled fresh ginger root (1-inch cubes)
  • 1⁄4 cup vegetable oil
  • 2 tablespoons curry powder
  • 3⁄4 teaspoon ground cumin
  • 2 large boiling potatoes (about 1 pound total)
  • 4 cups chopped onions
  • 3 carrots, sliced
  • 1 cup canned unsweetened coconut milk (available at Asian markets, specialty foods shops, and some supermarkets)
  • 1⁄4 cup fresh lime juice
  • 1⁄3 cup finely chopped fresh coriander
  • coriander sprig (to garnish)
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Nutrients
  • Calories: 162.3
  • Calories from Fat: 95 g
  • Total Fat: 10.6 g
  • Saturated Fat: 5 g
  • Cholesterol: 0 mg
  • Sodium: 34 mg
  • Total Carbohydrate: 16.7 g
  • Dietary Fiber: 2.7 g
  • Sugars: 4 g
  • Protein: 2.2 g

Turkey Mulligatawny Soup with Coriander

I'm always looking for wonderful ways to use leftover turkey. This is a great soup recipe from Gourmet Magazine! Soup's on!

  • 28/03/2002
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Ingredients
  • 1 leftover smoked ham bone or 2 smoked ham hocks
  • 1 lb lentils, picked over and rinsed (about 2 1/2 cups)
  • 1⁄2 lb mushroom, chopped (about 3 1/2 cups)
  • 3 onions, chopped coarse
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cinnamon stick
  • 1 bay leaf
  • 3 1⁄2 cups beef broth
  • 8 cups water
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Nutrients
  • Calories: 238.8
  • Calories from Fat: 13 g
  • Total Fat: 1.5 g
  • Saturated Fat: 0.4 g
  • Cholesterol: 0 mg
  • Sodium: 967 mg
  • Total Carbohydrate: 41.5 g
  • Dietary Fiber: 14 g
  • Sugars: 9.9 g
  • Protein: 18 g

Hearty Lentil and Ham Soup

Simple to make and delicious!

  • 28/03/2002
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Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 3 1⁄2 lbs tomatoes, peeled, seeded, chopped or 3 cups diced canned tomatoes, with, juices
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1⁄4 teaspoon sugar
  • 12 ounces rigatoni pasta or 12 ounces fusilli
  • 6 ounces arugula, tough stems trimmed, leaves coarsely chopped
  • 3⁄4 cup freshly grated Pecorino Romano cheese
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Nutrients
  • Calories: 309.1
  • Calories from Fat: 58 g
  • Total Fat: 6.5 g
  • Saturated Fat: 0.9 g
  • Cholesterol: 0 mg
  • Sodium: 24 mg
  • Total Carbohydrate: 59.1 g
  • Dietary Fiber: 10.4 g
  • Sugars: 8.5 g
  • Protein: 7.7 g

Penne with Arugula and Tomatoes

I found this wonderful recipe in a 1995 issue of Bon Appétit.

  • 28/03/2002
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Ingredients
  • 4 bacon, slices, cut into 3/4-inch pieces
  • 1 large onion, finely chopped
  • 1 tablespoon unsalted butter
  • 2 teaspoons ground cumin
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 large boiling potato, peeled and cut into 1/4-inch dice
  • 1⁄2 cup heavy cream
  • 1 (10 ounce) package frozen corn kernels
  • 1⁄2 lb sharp cheddar cheese, grated
  • salt & pepper, to taste
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Nutrients
  • Calories: 537.7
  • Calories from Fat: 314 g
  • Total Fat: 34.9 g
  • Saturated Fat: 21.1 g
  • Cholesterol: 107.9 mg
  • Sodium: 1134.5 mg
  • Total Carbohydrate: 35.1 g
  • Dietary Fiber: 3 g
  • Sugars: 3 g
  • Protein: 23.7 g

Corn Cheddar Chowder

This soup stands on it's own as a main course. Serve with Italian bread and a tossed green salad. To save…

  • 28/03/2002
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Ingredients
  • 4 slices bacon, chopped
  • 6 chicken thighs, with, skin, and, bones (about 2 1/2 pounds)
  • all-purpose flour
  • 1 large onion, chopped (about 2 cups)
  • 5 cloves garlic, minced
  • 2 (14 1/2 ounce) cans stewed tomatoes
  • 1 (14 1/2 ounce) can low sodium chicken broth
  • 3⁄4 cup dry red wine
  • 1⁄2 cup chopped fresh basil
  • 1 tablespoon dried oregano
  • 2 (15 ounce) cans cannellini beans, drained
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Nutrients
  • Calories: 833.6
  • Calories from Fat: 302 g
  • Total Fat: 33.6 g
  • Saturated Fat: 10.1 g
  • Cholesterol: 133.8 mg
  • Sodium: 833.7 mg
  • Total Carbohydrate: 75.4 g
  • Dietary Fiber: 16.8 g
  • Sugars: 12.7 g
  • Protein: 52.6 g

Chicken Stew with Tomatoes and White Beans

This is a delicious recipe and makes a comforting meal on a cold evening. Bon Appétit published this in 1999.

  • 28/03/2002
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Ingredients
  • 1⁄2 banana, cut into pieces
  • 1⁄2 cup fresh orange juice
  • 1 tablespoon fresh lime juice
  • 1⁄4 cup plain yogurt
  • 1 teaspoon sugar
  • 1 slice lime
  • 1 slice orange
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Nutrients
  • Calories: 165.6
  • Calories from Fat: 21 g
  • Total Fat: 2.4 g
  • Saturated Fat: 1.4 g
  • Cholesterol: 8 mg
  • Sodium: 30.3 mg
  • Total Carbohydrate: 34.7 g
  • Dietary Fiber: 1.8 g
  • Sugars: 24.9 g
  • Protein: 3.7 g

Banana Orange Shake

  • 28/03/2002
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Ingredients
  • 2 tablespoons vegetable oil
  • 1 (4 lb) chicken, cut into 8 pieces
  • 3 tablespoons butter
  • 4 parsnips, peeled, sliced
  • 3 large carrots, peeled, thinly sliced
  • 3 medium leeks, halved lengthwise, sliced (white and pale green parts only)
  • 1 lb baby new potato, thickly sliced
  • 3 tablespoons all-purpose flour
  • 3 cups canned chicken broth
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
  • 1 bay leaf
  • 1⁄4 cup whipping cream
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Nutrients
  • Calories: 1399.5
  • Calories from Fat: 826 g
  • Total Fat: 91.9 g
  • Saturated Fat: 30 g
  • Cholesterol: 385.4 mg
  • Sodium: 1631.9 mg
  • Total Carbohydrate: 41.8 g
  • Dietary Fiber: 5.5 g
  • Sugars: 6.8 g
  • Protein: 98 g

Chicken and Mixed Vegetable Stew

Stew is always a great supper because it is like a one dish meal. This recipe come from Bon Appétit from…

  • 28/03/2002
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Ingredients
  • 1 cup dried great northern beans
  • 3 plum tomatoes, seeded, chopped
  • 1⁄4 cup chopped pitted kalamata olive
  • 6 tablespoons olive oil
  • 1⁄4 cup chopped fresh basil
  • 1 tablespoon minced garlic
  • 1 French baguette, cut into 1-inch thick rounds
  • 5 -6 ounces soft fresh goat cheese, room temperature (such as Montrachet)
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Nutrients
  • Calories: 152.3
  • Calories from Fat: 58 g
  • Total Fat: 6.5 g
  • Saturated Fat: 1.8 g
  • Cholesterol: 3.3 mg
  • Sodium: 180.8 mg
  • Total Carbohydrate: 18.2 g
  • Dietary Fiber: 2.7 g
  • Sugars: 0.6 g
  • Protein: 5.4 g

Bruschetta with White Beans, Tomatoes and Olives

Makes a great appetizer for parties!

  • 28/03/2002
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Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 cup sliced stemmed fresh shiitake mushroom (about 2 ounces)
  • 2 garlic cloves, minced
  • 1⁄8 teaspoon dried crushed red pepper flakes
  • 2 cups canned low sodium chicken broth
  • 8 cups coarsely chopped trimmed escarole (about 1 large bunch)
  • 2 cups pasta shells (about 5 ounces)
  • 2 cups skinless cooked chicken (3/4-inch pieces)
  • 1⁄4 cup thinly sliced drained sun-dried tomato packed in oil
  • 1⁄4 cup grated parmesan cheese
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Nutrients
  • Calories: 449.5
  • Calories from Fat: 142 g
  • Total Fat: 15.9 g
  • Saturated Fat: 3.8 g
  • Cholesterol: 58 mg
  • Sodium: 228.5 mg
  • Total Carbohydrate: 47.1 g
  • Dietary Fiber: 5.8 g
  • Sugars: 2.8 g
  • Protein: 30.6 g

Pasta Shells with Chicken, Mushrooms, Escarole and…

A wonderful, tasty and healthy dish. A great way to use up leftover chicken.

  • 24/03/2002
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Ingredients
  • vegetable oil cooking spray
  • 3 red bell peppers, cut into 1/2-inch pieces
  • 1 1⁄2 medium eggplants, unpeeled, cut into 1/2-inch pieces
  • 1 1⁄2 large crookneck yellow squash, cut into 1/2-inch pieces
  • 2 1⁄4 cups peeled butternut squash (1/2-inch pieces)
  • 6 tablespoons olive oil
  • 1 1⁄2 lbs penne pasta
  • 3 medium tomatoes, cored, seeded, diced
  • 3⁄4 cup chopped fresh basil or 2 1/4 tablespoons dried basil
  • 3 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 3⁄4 cup grated parmesan cheese
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Nutrients
  • Calories: 405.6
  • Calories from Fat: 108 g
  • Total Fat: 12.1 g
  • Saturated Fat: 2.7 g
  • Cholesterol: 6.6 mg
  • Sodium: 124.4 mg
  • Total Carbohydrate: 67.6 g
  • Dietary Fiber: 12.2 g
  • Sugars: 5.9 g
  • Protein: 10 g

Pasta with Roasted Vegetables, Tomatoes and Basil

This delicious recipe can be served warm or at room temperature.

  • 24/03/2002
(0 / 5)
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