11:12 PM 3/17/98
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BROCCOLI SOUP

3/4 POUND FRESH BROCCOLI
1/4 CUP ONIONS, CHOPPED
1 CUP CHEDDAR CHEESE, SHREDDED
1 TEASPOON WORCESTERSHIRE SAUCE
1/4 CUP BUTTER OR MARGARINE
3 CUPS CHICKEN BROTH
1 CUP MILK
1 CUP HALF AND HALF

   RINSE BROCCOLI AND CUT INTO SPEARS OR LARGE PIECES. IN SAUCEPAN, COOK  BROCCOLI IN SMALL AMOUNT OF LIGHTLY SALTED WATER UNTIL JUST TENDER. DRAIN.  LET STAND UNTIL COOL ENOUGH TO HANDLE; THEN FINELY CHOP. IN DEEP 3 QUART  SAUCEPAN, HEAT BUTTER/MARGARINE UNTIL MELTED; ADD ONION AND COOK UNTIL LIMP  BUT NOT BROWN. BLEND IF FLOUR. SLOWLY ADD BROTH, HALF AND HALF, AND MILK.  ADD WORCESTERSHIRE SAUCE. BRING SOUP TO A BOIL. REDUCE HEAT. STIR IN CHEESE  UNTIL MELTED. SERV IMMEDIATELY.


CREAM OF CRAB SOUP
1 CUP ONION, CHOPPED
1/2 CUP CELERY, CHOPPED
1 STICK REAL BUTTER
PINCH BLACK PEPPER
PINCH GARLIC POWDER
1/2 CUP CHICKEN STOCK
14 OZ. FRESH CRAB OR 2 (6 1/2 OZ.) CANS
4 CUPS WHOLE MILK
CORNSTARCH AND WATER FOR THICKENING

   MELT BUTTER AND ADD ONION, CELERY, PEPPER AND GARLIC UNTIL ONION AND CELERY ARE SOFT.  ADD CHICKEN STOCK, MILK AND CRAB AND BRING ALMOST TO A BOIL AND THEN THICKEN WITH CORNSTARCH AND WATER MIXTURE UNTIL A CREAM SOUP CONSISTENCY.  SALT AND PEPPER TO TASTE.


WARM SALMON SALAD
3 C. CUBED RED POTATOES
4 C. (1-INCH) DIAGONALLY SLICED ASPARAGUS
1/4 TSP. SALT
1/4 TSP. PEPPER
1 1/2 LBS. SALMON FILLET
2 TSP. VEGETABLE OIL
8 C. GOURMET SALAD GREENS
4 TBSP. SLICED GREEN ONIONS
8 CHERRY TOMATOES, QUARTERED
2 TBSP. BALSAMIC VINEGAR
2 TBSP. PESTO BASIL SAUCE
PLACE POTATOES IN A LARGE SAUCEPAN; COVER WITH WATER, AND BRING TO A BOIL.   REDUCE HEAT, SIMMER 12 MINUTES.  ADD ASPARAGUS; COOK 3 MINUTES OR UNTIL POTATOES ARE TENDER.  DRAIN AND SET ASIDE.
SPRINKLE SALT AND PEPPER OVER SALMON.  HEAT OIL IN A MEDIUM NON-STICK SKILLET OVER MEDIUM-HIGH HEAT UNTIL HOT.  ADD SALMON; COOK 4 MINUTES ON EACH SIDE OR UNTIL FISH FLAKES EASILY WHEN TESTED WITH A FORK.  DISCARD SKIN FROM SALMON; FLAKE INTO CHUNKS.
COMBINE SALMON, POTATO MIXTURE, SALAD GREENS, GREEN ONIONS, AND TOMATOES IN A BOWL.  COMBINE VINEGAR AND PESTO; DRIZZLE OVER SALAD, AND TOSS GENTLY.
506 CALORIES, 46.1G PROTEIN, 21.8G FAT (3.9 SAT, 10.3 MONO, 5.3 POLY); 117 MG CHOLESTEROL.


MEXICAN CORN OFF THE COB
4 C. TORN SPINACH LEAVES
2 C. FRESH CORN KERNELS (ABOUT 4 EARS)
1 C. DICED RED PEPPER
1 C. PEELED, DICED JICAMA
1/2 C. DICED RED ONION
2 TBSP. MINCED FRESH PARSLEY
2 TBSP. FRESH LEMON JUICE
2 TSP. VEGETABLE OIL
1/4 TSP. SALT
1/4 TSP. GROUND RED PEPPER
1/4 C. CRUMBLED GOAT CHEESE
COMBINE FIRST 6 INGREDIENTS IN A MEDIUM BOWL.  COMBINE LEMON JUICE, OIL, SALT, AND GROUND RED PEPPER IN A SMALL BOWL; STIR WELL WITH A WHISK.  POUR OVER SPINACH MIXTURE, TOSSING GENTLY TO COAT.  SPRINKLE WITH GOAT CHEESE.  5 SERVINGS.
119 CALORIES, 4.8 G PROTEIN, 4.1 G FAT (1.4G SAT, 1G MONO, 1.4G POLY), 19.4G CARBS; 5 MG CHOLESTEROL.


HOMESTYLE PORK & POTATO STEW
1 TBSP. OIL
1 LB. PORK TENDERLOIN DICED INTO BITE SIZE PIECES
1 CUP JULIENNE CARROTS
1 CUP SLICED ONION
4 RUSSET POTATOES PEELED & DICED
3 TBSP. CHICKEN BOUILLON
1 TSP. DRIED PORK SEASONING
41/4 CUPS WATER
1 TBSP. CIDER VINEGAR
3 TBSP. ALL-PURPOSE FLOUR
2 CUPS THINLY SLICED CABBAGE
HEAT OIL IN A SKILLET OVER MED. HIGH HEAT UNTIL HOT. ADD THE PORK, CARROTS, & ONION; COOK UNTIL THE PORK IS NO LONGER PINK. DRAIN OFF THE FAT. ADD THE POTATOES, BOUILLON, PORK SEASONING, 4 CUPS OF WATER, & THE VINEGAR; MIX WELL. SIMMER FOR 30 MIN. STIRRING OCCASIONALLY. IN A BOWL, COMBINE THE REMAINING 1/4 CUP OF WATER & FLOUR; BEAT UNTIL WELL BLENDED. ADD FLOUR MIXTURE TO THE STEW, THEN ADD THE CABBAGE; MIX WELL. COVER & SIMMER ANOTHER 10 MIN. OR UNTIL THE STEW HAS THICKENED, STIRRING OCCASIONALLY.
SERVES 6


GROUND BEEF STEW
1 LB. GROUND BEEF
1/2 TSP. SALT
1/4 TSP. PEPPER
3 CARROTS DICED
2 POTATOES DICED
1 ONION CHOPPED
141/2 OZ. BEEF BROTH
1 ZUCCHINI SLICED
141/2 OZ. CAN DICED TOMATO UNDRAINED
6 OZ. SLICED MUSHROOMS
1/2 TSP. DRIED THYME LEAVES
1 TSP. WORCESTERSHIRE SAUCE
1/4 CUP WATER
2 TBSP. ALL-PURPOSE FLOUR
IN A SAUCEPAN, COMBINE THE GROUND BEEF, SALT, & PEPPER; COOK OVER MED. HIGH HEAT UNTIL THE BEEF IS NO LONGER PINK; DRAIN OFF THE FAT. ADD CARROTS, POTATOES, ONION, & THE BROTH. BRING TO A BOIL. REDUCE THE HEAT TO LOW; COVER & SIMMER FOR 15-20 MIN. OR UNTIL THE VEGETABLES ARE ALMOST TENDER. STIR IN THE ZUCCHINI, TOMATO, MUSHROOMS, THYME, & WORCESTERSHIRE SAUCE. COOK FOR 5-10 MIN. OR UNTIL THE ZUCCHINI IS TENDER. IN A JAR COMBINE THE WATER & FLOUR; SHAKE UNTIL WELL BLENDED. GRADUALLY ADD TO THE STEW, STIRRING CONSTANTLY; COOK & STIR UNTIL BUBBLY & THICKENED.
SERVES 4


SWEET POTATO CHIVE SOUP
18 OZ. CAN SWEET POTATO
1/4 CUP CHOPPED GREEN ONION
29 OZ. CHICKEN BROTH
1/2 TSP. SALT
1/8 TSP. PEPPER
2/3 CUP MILK
1/2 CUP SOUR CREAM WITH CHIVES
IN A FOOD PROCESSOR BOWL WITH A METAL BLADE, COMBINE THE SWEET POTATO, ONION, & HALF OF THE CHICKEN BROTH; PROCESS UNTIL SMOOTH. POUR MIXTURE INTO A SAUCEPAN. STIR IN THE REMAINING CHICKEN BROTH, SALT, & PEPPER. COOK OVER MED. HIGH HEAT UNTIL THOROUGHLY HEATED, STIRRING FREQUENTLY. ADD THE MILK & SOUR CREAM; STIR TO BLEND. REDUCE THE HEAT TO LOW; COOK UNTIL HEATED THROUGH.
SERVES 4


 HEARTY BEAN & NOODLE SOUP
16 OZ. DRIED NAVY BEANS RINSED
2 QT. WATER
1/2 LB. MEATY HAM BONE
1 CUP CHOPPED ONION
1 CUP JULIENNE CUT CARROTS
1/2 CUP SLICED CELERY
1 TSP. SALT
1/4 TSP. PEPPER
21/2 OZ. UNCOOKED WIDE EGG NOODLES
2 CUPS MILK
2 TSP. WHITE VINEGAR
PLACE BEANS IN A SAUCEPAN; ADD WATER UNTIL COVERED BY 1 INCH. BRING TO A BOIL. BOIL FOR  2 MIN. REMOVE FROM HEAT & LET STAND FOR 1 HOUR. DRAIN THE LIQUID FROM THE BEANS; RETURN THE BEANS TO THE SAUCEPAN. ADD THE 2 QT. WATER, HAM BONE, & THE 1/2 CUP OF ONIONS. COVER & SIMMER FOR 11/2 -2 HOURS OR UNTIL THE BEANS ARE TENDER. STIRRING OCCASIONALLY. SKIM OFF THE FAT. REMOVE THE HAM BONE; COOL. CUT THE MEAT FROM THE BONE; ADD THE MEAT TO THE BEAN MIXTURE. ADD THE REMAINING 1/2 CUP OF ONION, CARROTS, CELERY, SALT, & PEPPER; MIX WELL. SIMMER FOR AN HOUR, STIRRING OCCASIONALLY. ADD THE NOODLES; COOK OVER LOW HEAT FOR 15 MIN. OR UNTIL THE NOODLES ARE TENDER. STIR IN THE MILK & VINEGAR; COOK FOR 4-5 MIN. OR UNTIL THOROUGHLY HEATED.
SERVES 6