cream of crab soup

Cream of Crab Soup

Yield: 6 servings

1 pound crabmeat
1 teaspoon celery salt
1 chicken bouillon
1 cup boiling water
Dash of pepper
1/4 cup onion, chopped
1/2 quart water
1/2 quart heavy cream
1 cup butter
Thickener of choice
Chopped parsley

Dissolve bouillon cube in water. Cook onion in butter until tender; blend in seasonings. Add water, cream and bouillon gradually; Add thickener of choice and cook until thick, stirring constantly. Add crabmeat; heat. Garnish with parsley.

Per Serving: 486 Cal (85% from Fat, 13% from Protein, 2% from Carb); 16 g Protein; 47 g Tot Fat; 2 g Carb; 0 g Fiber; 85 mg Calcium; 1 mg Iron; 1334 mg Sodium; 178 mg Cholesterol

Enter any 11-digit prime number to continue… — Anon.

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provolone-ham celery stuffing

Provolone-Ham Celery Stuffing

Yield: 15 servings

1 cup provolone cheese, grated or shredded
2 tablespoons butter, softened
1/4 cup minced ham
Dash of Worcestershire Sauce

Blend all ingredients and pile lightly in celery. Makes enough to fill 15 to 20 cut sections of celery.

Per Serving: 48 Cal (76% from Fat, 23% from Protein, 2% from Carb); 3 g Protein; 4 g Tot Fat; 0 g Carb; 0 g Fiber; 67 mg Calcium; 0 mg Iron; 118 mg Sodium; 11 mg Cholesterol

If you see a snake, just kill it. Don appoint a committee on snakes. — H. Ross Perot

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egg foo yung

Egg Foo Yung

5 eggs
1/2 cup shredded scallions
1 cup bean sprouts, drained well if canned

Mix all together and fry in patties. Smother with Chinese Gravy.

Chinese Gravy
1 cup chicken broth
1 teaspoon sugar
1 teaspoon soy sauce
1/4 teaspoon MSG
1 tablespoon cornstarch, mixed with a little water
Salt
Pepper

Cook over low heat until thick.

Serve over Egg Foo Yung.

I am sure of this, that by going much alone a man will get more of a noble courage in thought and word than from all the wisdom that is in books. — Ralph Waldo Emerson

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cheese crackers

Cheese Crackers

Yield: 18 servings

1/2 pound Cheddar, shredded
16 tablespoons butter, softened
1/2 cup Splenda
3 cups soy flour

Combine cheese and butter. Stir in remaining ingredients; shape into a roll and chill until ready to bake.

Preheat oven to 375 degrees F.

Slice roll very thinly; place on cookie sheets and bake about 10 minutes.

Makes 6 to 8 dozen. 4 crackers per serving.

Per Serving: 203 Cal (74% from Fat, 16% from Protein, 9% from Carb); 9 g Protein; 18 g Tot Fat; 5 g Carb; 0 g Fiber; 121 mg Calcium; 1 mg Iron; 184 mg Sodium; 41 mg Cholesterol

The world cannot continue to wage war like physical giants and to seek peace like intellectual pygmies. — Basil OConnor

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egg drop soup

Egg Drop Soup (China)

4 cup fresh or canned chicken broth
1 tablespoon cornstarch
1/4 cup cold water
1 tablespoon soy sauce
1/4 teaspoon freshly-grated ginger root (optional)
White pepper, to taste
2 eggs
1 scallion (green onion, spring onion) green and
    white part, very thinly sliced

Bring the chicken broth to a boil over moderate heat. Mix the cornstarch with the water and stir it into the broth. Add the soy sauce, optional ginger, and pepper. Return the soup to a boil and remove from heat. Beat the eggs slightly, so that they are broken up but the yolks and the whites are not completely mixed together. Slowly pour the eggs into the soup while gently stirring to form long threads of the eggs. Divide the scallion slices between the individual serving bowls and ladle the soup over them.

Serves 4 to 6.

Ah the clock is always slow It is later than you think. — Robert Service

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chicken deviled eggs

Chicken Deviled Eggs

Yield: 12 servings

6 hard boiled eggs
1/2 cup chicken breast, cooked and chopped fine
3 tablespoons mayonnaise
1 tablespoon grated onion
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard
1/4 teaspoon hot pepper sauce
1 tablespoon parsley, minced (for garnish)

Cut eggs lengthwise in half. Remove yolks and place in a small bowl.

Mash yolks with a fork. Add chicken, mayonnaise, onion, Dijon mustard, dry mustard, hot sauce, and parsley. Blend well. Stuff egg whites with yolk mixture. Sprinkle tops with paprika to garnish. Cover and refrigerate until serving time.

Per Serving: 81 Cal (72% from Fat, 25% from Protein, 3% from Carb); 5 g Protein; 6 g Tot Fat; 1 g Carb; 0 g Fiber; 15 mg Calcium; 0 mg Iron; 111 mg Sodium; 113 mg Cholesterol

He who speaks the truth must have one foot in the stirrup. — American Proverb

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cream of artichoke soup

Cream of Artichoke Soup

1/4 cup butter
1/4 cup flour
8 cups well-seasoned chicken broth
1 cup evaporated milk or heavy cream
Salt and white pepper
1 package frozen artichoke hearts
1/2 teaspoon nutmeg
Dry sherry
Garlic croutons

Cook frozen artichoke hearts in salted water according to package instructions. Allow to cool in their cooking liquid and pur?e in blender with 1 or 2 cups of their cooking broth. Set aside.

In a Dutch oven, heat butter and add flour. Cook, stirring often, for 2 minutes, but do not let it brown. Slowly add 2 cups of the broth and the evaporated milk or cream. Cook until smooth, stirring often. Add remaining broth, then season to taste.

Strain pur?ed artichokes into chicken stock mixture and bring to a boil. Lower heat and simmer for 5 minutes, stirring often. Add nutmeg and correct the seasoning.

Serve laced with dry sherry and topped with fresh garlic croutons.

Aristotle was famous for knowing everything. He taught that the brain exists merely to cool the blood and is not involved in the process of thinking. This is true only of certain persons. — Will Cuppy

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mexican fudge

Mexican Fudge

Yield: 4 servings

8 ounces Monterey jack cheese
8 ounces Cheddar cheese
1 can green chile, chopped
1 cup heavy cream
4 eggs

Spread Monterey jack cheese on the bottom of a greased 8-inch square glass casserole. Spread green chile over Monterey jack cheese. Then spread Cheddar over the chiles.

Beat eggs with the milk and pour over the cheese and chile. Bake at 350 degrees F for 45 minutes.

Cut into 2-inch squares, and serve warm.

Per Serving: 629 Cal (76% from Fat, 23% from Protein, 2% from Carb); 36 g Protein; 53 g Tot Fat; 3 g Carb; 0 g Fiber; 880 mg Calcium; 2 mg Iron; 740 mg Sodium; 397 mg Cholesterol

The little I know, I owe to my ignorance. — Sacha Guitry

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sugared pecans

Sugared Pecans

1 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
6 tablespoons milk
1 teaspoon vanilla extract
3 cups pecans

In a 2-quart saucepan, combine sugar, salt, cinnamon and milk. Bring to a boil and cook to soft ball stage. Remove from heat and add vanilla extract. Add pecans. Stir until all pecans are coated and turn white and grainy. Spoon out onto wax paper.

When cool, break up any clusters of pecans. Keep in a well-sealed tin.

Yields 3 cups.

Maybe this world is another planets hell. — Aldous Huxley

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tofu dip

Tofu Dip

Round of whole grain bread
8 ounces cream cheese
2 tablespoons Parmesan cheese
1 package extra firm silken tofu
Salt and pepper to taste
1 cup fresh or frozen spinach, cooked and well drained
1 medium red onion, chopped or 1/4 cup salsa
1 tomato, finely chopped
Dried or fresh chives (for garnish)

Place cream cheese, Parmesan cheese, tofu, salt and pepper  in a blender and blend until smooth.

Fold in spinach. Add onion and tomato or salsa.

Cut out a hole into the top of the bread large enough to pour the dip into. The dip can also be poured into a dish if bread is unavailable. Add a sprinkle of chives on top of dip. Let cool one hour or so.

Serve with fresh sliced vegetables, the top of the bread cut into pieces, and/or your favorite whole grain cracker.

The more you know, the less you understand. — Tao Le Ching

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