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Date Posted: 15:04:35 04/17/07 Tue
Author: Love & Care to All Joyce
Subject: Good Afternoon & Good Night`s & Sweet Dream`s Tina & All CS`s & Marty!!

Good Afternoon All CS`s
Hope you will injoy the recipes to day,See ya all in the new day.

Easy Shrimp and Crab Casserole
1 lb. shrimp steamed and peeled
1/2 lb. crabmeat
2 jars chopped pimentos
1/2 cup chopped celery
1/4 cup chopped green pepper
2 Tblsp. chopped onion
2 Tblsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1 small can mushrooms
1/2 cup mayonnaise
3/4 cup half and half
Mix all together and heat in 375 degree oven until hot and.
********************
CRAB & CHEDDAR PASTA
2 Onions, chopped
2 Celery ribs, chopped fine
˝ Red Bell pepper, chopped fine
6 oz.Crab meat
1 c.Chicken Stock
2-3 T.Flour
1 c.Milk
6 oz.Asparagus cut into small pieces
8 oz.Cheddar
6 oz.Pasta - Angel Hair (cooked al dente)
Saute onions, celery, red pepper; add flour & sauté; add stock &
milk & cook till thickened; add cheese & toss w/ cooked pasta.
************************
Homemade Yeast Biscuits
1 package yeast
1/2 cup luke warm water
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
3/4 cup solid shortening (recommended: Crisco) (I use half
crisco and half butter)
2 cups buttermilk
Directions:
Preheat oven to 400 degrees F.
Dissolve yeast in lukewarm water, set aside. Mix dry
ingredients together. Cut in shortening.
Add yeast and buttermilk and mix well. Turn dough onto lightly
floured surface and rull out to desired thickness. Cut with
small biscuit cutter and place on greased baking sheet.
(Optional: Brush biscuits with melted butter) Bake for 12
minutes or until golden brown.

********************
EASY ITALIAN FISH SOUP
Yield: 4 servings
INGREDIENTS
1 large onion, chopped
1 large rib celery, chopped
1/2 teaspoon minced garlic
1 tablespoon olive oil
1 can (14-1/2 ounces) reduced-sodium diced tomatoes, undrained
1 bottle (8 ounces) clam juice
1/4 cup dry white wine or clam juice
1/4 cup plus 2 tablespoons chopped parsley, divided
1/4 teaspoon dried marjoram leaves
1 pound halibut steaks or other lean, firm fish, cut into 1-inch pieces Salt and pepper, to taste
DIRECTIONS
Saute onion, celery, and garlic in oil in large saucepan
over medium heat until tender and lightly browned, about
5 minutes. Stir in tomatoes and liquid, clam juice, wine,
1/4 cup parsley, and marjoram. Heat to boiling; reduce
heat and simmer, uncovered, 20 minutes.
Add halibut; simmer 3 to 5 minutes longer, until fish is
tender and flakes with a fork. Season to taste with salt
and pepper. Sprinkle with remaining 2 tablespoons parsley.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 206, Fat: 6.3 g, Sodium: 242 mg,
Protein: 25.4 g, Carbohydrate: 9.7 g
Diabetic Exchanges: 2 Vegetable, 3 Meat.
*************************
CHICKEN CHOWDER HISPANIOLA
Yield: 4 servings
INGREDIENTS
12 ounces boneless, skinless chicken breast, cut into 3/4-inch cubes
1 teaspoon olive oil
1 onion, chopped
1 can (15 ounces) garbanzo beans, rinsed, drained
1 can (14-1/2 ounces) reduced-sodium fat-free chicken broth
1 can (15 ounces) reduced-sodium diced tomatoes, undrained
2 cups packed fresh spinach leaves
2 tablespoons sofrito sauce, optional
1/4 cup slivered almonds, toasted
DIRECTIONS
Saute chicken in oil in large saucepan until lightly
browned. Add onion; saute until tender.
Add beans, broth, and tomatoes and liquid.
Heat to boiling; reduce heat and simmer, covered,
10 minutes. Stir in spinach and sofrito, and simmer
10 minutes longer; season to taste with salt and pepper.
Spoon chowder into bowls; sprinkle with almonds.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 346, Fat: 10.5 g, Cholesterol: 54.3 mg,
Sodium: 639 mg, Protein: 30.5 g, Carbohydrate: 28.2 g
Diabetic Exchanges: 3 Vegetable, 1 Bread, 3 Meat, 1 Fat.
*************************
ONION AND BLUE CHEESE FOCACCIA
Yield: 8 servings
INGREDIENTS
Olive oil cooking spray
2 cups thinly sliced onions
4 cloves garlic, minced
1/2 teaspoon dried rosemary leaves
Salt and pepper, to taste
1 focaccia (Italian flat bread, 10 ounces)
1/4 cup chopped sun-dried tomatoes (not in oil)
2-3 ounces crumbled blue cheese
2 tablespoons grated fat-free Parmesan cheese
DIRECTIONS
Spray large skillet with cooking spray; heat over medium
heat until hot. Cook onions and garlic, covered, over
medium heat until wilted, about 5 minutes. Cook, uncovered,
over low heat until tender and lightly browned, about
15 minutes. Stir in rosemary and season with salt and pepper.
Arrange onions on focaccia; sprinkle with sun-dried tomatoes
and cheeses. Bake at 350 degrees until focaccia is hot and
cheese melted, about 15 minutes. Cut into wedges.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 146, Fat: 3.5 g, Cholesterol: 5.2 mg,
Sodium: 354 mg, Protein: 5.9 g, Carbohydrate: 23.3 g
Diabetic Exchanges: 2 Vegetable, 1 Bread, 1/2 Fat.

Have a very good Night all.


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