10k Food Recipes

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.

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. —–

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?