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Ingredients: 1 Pound(s) Asparagus; trimmed, and cut into 1-in lengths 1 large Baking potato; peeled and cut into 1/2-in cubes 1 medium Yellow onion, peeled and cut into slim wedges 3 1/2 Cup(s) Unsalted butter 1/4 Teaspoon(s) Ground mace 1/8 Teaspoon(s) Ground nutmeg 1/2 Teaspoon(s) FUSILLI PASTA (SPIRALS) 1/4 Teaspoon(s) Freshly ground pepper 6 Tablespoon(s) Freshly grated Parmesan Directions: PLACE ALL THE INGREDIENTS except cheese in a large saucepan. Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently. Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very tender. Cool the broth, still covered, for 20 minutes. Puree the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade. Return the puree to the saucepan, set it over moderate heat and bring the soup just to serving temperature. Ladle the soup into heated bowls and top each portion with 1 tablespoon of the Parmesan cheese.
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Broccoli and asparagus soup In a large saucepan add 3 cups of vegetable stock, 1 small onion finely chopped, 2 celery sticks chopped, 2 carrots chopped, broccoli, asparagus and let simmer for 1/2 hour, until vegetables are soft. Blend this mixture to a smooth consistency using a han Quick potato casserole Mix all ingredients together except Parmesan. Put into greased 9x13 casserole dish. Sprinkle Parmesan over top...probably about 1/4 cup or so. Bake for 1 hour at 400~. This can be doubled easily. Also can be prepared in advance and baked just befo Asparagus salad with vinaigrette chinoise Slice the asparagus in a long diagonal at 2" intervals. Blanch in a large pot of boiling water for about 4 minutes, until just tender-crunchy. Drain, refresh under cold running water, then dry carefully with paper towels. Whisk together Herbed tomato soup In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown. Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. Micro-cook, uncovered, on 50% of po Asparagus with egg garlic & lemon sauce * - stems peeled and fiberous ends removed. 1. Heat butter in saucepan over medium heat. Add garlic and saute gently 1 minute; remove pan from heat. Reserve and keep warm. 2. Place asparagus in saucepan over medium heat. Add enough water to cov Hot potato salad In skillet, cook bacon. Remove and drain. Pour off all but 3 T bacon fat, add onion and celery and stir fry 1-2 minutes. Blend in flour. Add juice and vinegar, stirring until mixture thickens. Add sugar. Preheat oven to 350 deg F. Place potat Hot & sour chicken soup * Chicken breasts should be skinned and boned. ~--------------------------------------------------------------------- ~-- Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven Stir-fried asparagus with mushrooms Clean the asparagus & trim. Parboil for 2 to 3 minutes. Dissolve the bouillon cube in 1/2 c water then add the cornstarch & stir to dissolve. Heat the oil in a wok over medium-high heat almost to the smoking point. Add the garlic &a Lentil and rice soup In a soup pot, cook onion in oil for about 10 minutes. Add garlic and spices; cook 2 more minutes. Add bouillon cubes, water and lentils; bring soup to a boil. Reduce heat and simmer about 1 hour. Ladle into bowls over rice. Tomato celery soup In a medium saucepan, over medium heat, melt butter. Saute onion and celery until translucent. Add tomato soup, water, parsley, lemon juice, sugar, salt, and pepper. Simmer 5 minutes. Celery will remain crisp. Top with a dollop of unsweetened whip Tuscan potato salad Combine all ingredients; toss lightly. Allow to stand about 1/2 hour to blend flavors before serving at room temperature. Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's Garden Seeds" catalog. Pg. 36. Cream of chicken soup supreme Place the chickeo, veal knuckle and butter in a large soup kettle. Lightly brown the outside of the chicken in the butter and the fat that wiil gather from the chicken and veal knuckle Then add the carrots, parsley, celery, pepper, onion and cold Quick egg soup Dissolve bouillon cube in bowling water; remove from heat. Beat egg; blend egg; blend into vegetable broth. Reheat slowly DO NOT BOIL! Food Exchnge per serving: 1 MEDIUM-FAT EXCHANGE; CAL: 80; Source: The Complete Diabetic Cookbook by Mary Jan Chinese winter soup Put the broth in a saucepan; add the mushrooms and spinach and simmer 3-4 minutes. Combine the soy sauce, vinegar, pepper, sesame oil and pepper oil in a small bowl; stir to blnd, then add to the broth. Taste and adjust seasonings. Add th Ham and bean soup Put the beans, onions, and ham pieces in a large pot. Pour in enough cold water to cover the beans by 1 1/2 inches. Bring the mixture to a boil over medium heat. Reduc e the heat to a simmer, removing any scum that rises to the surface. Simmer about 2 Tex's shrimp enchilada soup Peel and devein shrimp; set aside. Bring broth to a boil in a Dutch oven; add tortilla chips. Remove from heat; let stand 10 minutes. Position knife blade in food processor bowl; add half of broth mixture. Process until smooth, scraping down si Two potato bake Preheat the oven to 325F degrees. Lightly butter a 12 X 8 inch baking dish. Put the white potato slices in a bowl of ice water for at least 5 minutes to prevent discoloration and to crisp them. Drain well. Put the sweet potato slices in another Lentil & tomato soup Heat the oil in a soup pot & saute the onions, garlic & rosemary for 5 minutes. Add the stock, lentils, carrot, celery, tomatoes & seaweed. Bring to a boil, reduce heat, cover & simmer for 20 minutes. Blend the contents till s Thai shrimp-chicken soup * Deveined ** or use Parsley Remove skin from chicken breasts. Carefully cut meat from bones and pull out the pieces of cartilage. Cut meat into strips and set aside. Put bones in large saucepan. Add water, onion, bay leaf, parsley, thyme, s Whitebait soup Put the stock in a large saucepan and bring to the boil. Add the vegetables and cook for about 5 minutes. Then stir in the pasta and whitebait. Boil for another 3 minutes, then remove from the heat. Season with salt and pepper, whisk in the beaten egg and Potato-leek casserole Preheat oven to 375F degrees. In a deep skillet, coat leeks and carrots with olive oil. Cover and simmer over low heat until soft. Add seasonings. Mix well. Layer a well-oiled 3-quart casserole that has a cover with 1/3 of the potatoes, then 1/2 t Picnic potato salad Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this th Armenian potato salad with red onions and green pepper salt, pepper and cayenne pepper to taste Boil potatoes in their jackets until barely tender. Cool enough to handle, cut into generous bite-size pieces while still warm. Place potatoes in a large salad bowl along with onion rings and green pep Lentil - potato burgers Preparation Time: 0:50 Preheat the oven to 350 degrees. Saute the onion and celery in the water about 10 minutes. Combine in a bowl with the remaining ingredients and mix well. Form into patties and place on a nonstick baking sheet. Bake for 20 Hot german potato salad ii 1. Slice potatoes into a large, heat-resistant, non-metallic bowl. 2. Add crumbled bacon. 3. Place oil or bacon fat in a medium-sized, heat-resistant, non- metallic bowl. 4. Add the 1/2 cup chopped onion and heat, uncovered, in Micro- wave O A.c.'s potato rolls 1. Soften yeast in water. 2. Place potatoes, sugar, shortening and salt in large bowl; stir in scalded milk. 3. Let cool to lukewarm; add eggs and yeast; mixing well. 4. Sift about 6 cups flour into mixture; stir until dough is stiff enough to Main dish potato salad Combine the cottage cheese, sour cream, mustard, sugar, salt and pepper, and parsley in a salad bowl. Add the potatoes, ham, green onions, celery and eggs. Toss to mix well. Cover and refrigerate for several hours or until well chilled. T Red pepper soup 1. Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender. 2. Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes Cilantro potato salad (note: If serving uncooked egg is worrisome, substitute 1/4 cup "Simply Eggs" for the whole egg) Place egg and cilantro in food processor or blender. Start processing and slowly stream in 1/2 cup of the oil. Add the garlic, 1/2 tesa Summer asparagus soup Melt the butter in a pan big enough to cook the soup. Saute the onions for a few minutes, until transparent but not brown. Meanwhile, slice the asparagus into thin slices. Now add the sliced asparagus pieces to the onions and continue to saut Potato deutscher Grate raw potatoes on a coarse grater. Soak bread cubes in 1 cup milk. Add beaten eggs to soaked bread and then add potatoes. Add the remainder of the milk and seasoning. Place in a greased baking dish and pour sour cream over the top. Bake at 350 for 45