Corn Chowder

¼  cup diced celery

1/4 cup chopped onion

¼ cup chopped green or red bell pepper

2 cups fresh corn kernels

1 cup diced unpeeled potatoes

1  cup fat-free chicken stock
                      ½ teaspoon salt, optional

¼ teaspoon paprika

1/8 teaspoon pepper

2  tablespoons chopped fresh parsley

2 tablespoons flour

2 cups skim milk, divided

In sauce pan over medium beat, combine celery, onion, bell pepper, corn, potatoes and chicken stock. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 15 to 20 minutes until potatoes and celery are tender. Stir in salt, paprika, pepper and parsley; mix well.

In jar with tightly fitting lid, combine flour and ½  cup milk. Shake to blend thoroughly; stir into chowder. Add remaining 1 ½ : cups milk; cook and stir over medium heat, until thickened and bubbly. Cook and stir 2 additional minutes. Serve in heated soup bowls or tureen.












Crab Gumbo

2 tablespoons flour

2 teaspoons canola oil

½ cup chopped green bell pepper

½ cup sliced green onion

½  cup finely chopped celery

2 cloves garlic, minced

3 cups fat-free chicken stock

2 ripe medium tomatoes, peeled, chopped

1 bay leaf, halved

¼ teaspoon dried thyme, crumbled

1/8 teaspoon hot pepper sauce

1 cup frozen sliced okra, thawed

1/3 cup cold water

1  6-ounce can crabmeat, drained,

or 6-ounce package frozen crabmeat, thawed, cartilage removed

½ cup diced turkey ham, or 97% fat-free ham

2  cups hot rice

In sauce pan over low heat, cook and stir dry flour until golden brown, Immediately remove flour to small bowl; set aside and let cool.

In same sauce pan over medium heat, preheat oil 2 minutes. Add bell pepper, onion, celery and garlic; cook and stir 1 to 5 minutes, until vegetables are lender. Stir in chicken stock, tomatoes, bay leaf, thyme and pepper sauce; bring to boil. Add okra. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 10 to 12 minutes, until okra is tender. Remove and discard bay leaf.

In small bowl, whisk together browned flour and cold water; blend until smooth. Increase heat to medium; stir flour mixture into gumbo, stirring until thickened and bubbly.

Stir crabmeat and turkey ham into gumbo. Heat through, stirring occasionally. Divide rice among 4 soup bowls; spoon hot gumbo on top of rice and serve immediately.





1 and Stews


Lamb Stew

1 pound lean lamb shoulder or leg, cut into 3/4-inch cubes

1 medium onion, chopped

1 clove garlic, minced

1 medium bay leaf, halved

1 teaspoon lemon juice

1 teaspoon dried marjoram leaves, crumbled

¼ teaspoon freshly-ground pepper

1 cup fat-free beef or chicken stock

½  cup dry red wine, or additional beef stock

1 ½ cups fresh cut green beans

1 medium carrot, sliced

1 stalk celery, thinly sliced

2 cups peeled, cubed potatoes

3 tablespoons flour ¼ cup cold water

Trim all visible fat from lamb; pat dry. Preheat Dutch oven over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown lamb on all sides, stirring frequently, about 6 to 7 minutes; drain fat. Add onion and garlic; cook and stir 2 minutes until onion is glossy.

Add bay leaf, lemon juice, marjoram, pepper, beef stock, wine, green beans, carrot and celery; mix well. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 10 minutes.

Add potatoes; mix well. Cover with Temp Tone control open; cook over

medium heat until tone sounds. Reduce heat to low, close control and simmer 20 to 25 minutes until meat and vegetables are tender. Remove bay leaf and discard.

Increase heat to medium; bring liquid to boil. In small bowl or covered jar, blend together flour and water until smooth. Stir into boiling liquid; cook and stir until thickened and bubbly. Cook 1 additional minute.





8 ounces lean ground beef, or ground turkey                                          1 cup chopped onion

1 cup chopped celery                                                          1/2 cup chopped green bell pepper

2 cloves garlic, minced


1 15 ½ -ounce can low-sodium red kidney beans, drained

2 cups peeled, chopped tomatoes,

or 1 l4 ½ -ounce can low-sodium tomatoes, cut up                                       1 cup tomato sauce (Vegetables 14),

or 1 8-ounce can low-sodium tomato sauce                                     1/3  cup water

3  tablespoons medium-hot chili powder, or to taste
                                  ½ teaspoon salt, optional

½  teaspoon dried basil, crumbled                                      ¼  teaspoon pepper

Dash of ground cloves

Preheat sauce pan over medium heat until several drops of water sprinkled in pan skitter and dissipate. Add ground beef, onion, celery, green pepper and garlic; cook and stir, breaking meat into small chunk, until meat is browned; drain fat. Stir in kidney beans, tomatoes with liquid, tomato sauce, water, chili powder, salt, basil, pepper and cloves. Cover with Temp Tone control open and cook until tone sounds. Reduce heat to low, close control and simmer 30 to 45 minutes, until vegetables are tender.
















Skillet Beef Stew


1 1/2 lbs. round steak, 1-inch thick
1 can (10 1/2 oz.) cream of mushroom soup
1tbsp. Worcestershire sauce
1 large onion, quartered
6 medium potatoes, cubed
6 large carrots, cut in pieces
Salt and pepper

Trim visible fat. Cut meat into 1 1/2 inch cubes. Preheat skillet over medium heat. Add meat and brown all sides. Add soup, Worcestershire sauce and vegetables; stir and cover. Once vapor seal is reached turn heat to low and cook for 1 1/2 hours or until meat and vegetables are tender. Season to taste.


Stewed Tomatoes

2 pounds ripe tomatoes
salt and pepper to taste
1/4 teaspoon sugar
chopped parsley (optional)

Wash and peel tomatoes, if desired.  Remove stem ends and quarter.  Rinse and place in saucepan.  Cover and cook over low heat about 15 minutes or until tender.  Add seasoning.  Sprinkle with chopped parsley before serving.


Peanut Sauce

½ cup peanut butter
¼ cup warm water
¼ cup rice wine vinegar
1 clove garlic, minced fine and mashed into a paste with side of chef knife
½ tablespoon ginger, freshly grated
1 teaspoon sugar
1 teaspoon red chili flakes
¼ cup sesame oil

In a mixing bowl, thin the peanut butter by stirring in warm water slowly using a wire whisk. Whisk in all other ingredients except sesame oil. Slowly blend in sesame oil by pouring a very thin stream as you continue to whisk the peanut sauce.


Artichokes with Butter Sauce

4 artichokes
4 tbsp. butter
1 tbsp. lemon juice
garlic salt
1/3 cup dry white wine

Place the artichokes, dripping wet, into your Platinum 3-quart saucepan and add 1/3 cup of wine to the pan. Cover them and heat over a medium heat until the visio-knob reaches 60. Then reduce your heat to low and cook for 40 minutes, or until the leaves are tender and can be easily removed. For the Sauce: In a separate Platinum saucepan, melt the butter, and combine the lemon and garlic salt to taste. Serve hot. Pull off each leaf, dip in butter and scrape the tender part with your teeth.