Untitled Page

Prep: 10 min, Cook: 20 min.
1/4 cup unsalted butter
2 cups onion\cooked, diced
3 Tbs. all purpose flour
1 quart plus 2 cups vegetable stock
2 cups broccoli florets\cooked, chopped
2 cups carrots\cooked, diced
3/4 cup evaporated skim milk

Melt butter in a heavy nonstick saucepan over medium high heat. Saut'e onions 5-6 minutes, or until golden. Add flour, stirring constantly until smooth and lightly browned. Stir in stock. Reserving about1/4 cup each, purée remaining cooked broccoli and carrots in a food processor or blender. Transfer purée to stock mixture. Whisk in milk and salt and pepper to taste. Simmer over medium heat 10 minutes. Add reserved vegetables and cook another 5 minutes until hot.

Per serving: calories 250, fat 13.0g, 45% calories from fat, cholesterol 33mg, protein 8.8g, carbohydrates 27.4g, fiber 6.0g, sugar 14.1g, sodium 532mg, diet points 5.4.

Dietary Exchanges: Milk: 0.4, Vegetable: 3.2, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 2.3, Sugar: 0.0, Very lean meat protein: 0.0

Prep: 10 min, Cook: 1:30, plus refrigeration time.
3 quarts water
3 lbs. chicken, cut up
2 onions\cooked, quartered
3 celery stalks, scrubbed and halved
2 carrots\cooked, scrubbed and quartered
3 sprigs parsley, with stems

Combine all ingredients in a large stockpot. Season generously with salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer, partly covered, 1-1/2 hours. Remove chicken and reserve for another use. Strain soup. Let cool, then refrigerate until chilled. Remove congealed fat. Return to a boil and season again with salt and pepper to taste.

Prep: 10 min, Cook: 20 min, plus rising time.
2 loaves white bread, thawed and cut into thirds
2 eggs, beaten

Form dough into a ball. Place on a cookie sheet that has been coated with nonstick cooking spray. Brush with beaten egg. Cover with plastic wrap that has also been sprayed and let rise 2-3 hours or until doubled in size. Preheat oven to 350°F. Bake 20-25 minutes or until golden brown. Cool and slice off top. Hollow out bread bowl and fill with favorite creamed soup or dip.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 3 only. The instructions describe how to prepare the ingredients for one pan. There are enough ingredients to prepare 2 pans.

Per serving: calories 415, fat 4.5g, 10% calories from fat, cholesterol 0mg, protein 13.4g, carbohydrates 78.5g, fiber 4.5g, sugar 1.8g, sodium 922mg, diet points 8.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 5.1, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0