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Exchange Recipes to enlighten our taste buds.

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Latest Activity: Nov 10, 2016

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Bourbon Persimmon Cranberry Sauce

Started by Cheryl Nelson. Last reply by Dianna Spencer Dec 22, 2015. 3 Replies the following for your Cranberry Sauce:24 oz…Continue

Cranberry Jello Salad; Cranberry Relish; Cranberry Soup

Started by Cheryl Nelson Nov 26, 2015. 0 Replies

Cranberry JelloCranberry jellodiced applewalnutsdiced celeryCranberry Relish diabetic version...fresh cranberriesdiced Granny Smith applewalnutsdiced celeryCranberry soup diabetic versionuse…Continue

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Comment by Elizabeth Allweiss on November 10, 2016 at 3:55am

Awesome-Oyster Cream Of Mushroom Soup-Tastes like New England Clam Chowder

1. Empty can of  Campbell's Cream of Mushroom soup into medium saucepan.

2. Fill can with half water and half milk. Pour slowly into saucepan and stir as you pour until pretty smooth, mashing any lumps.

3. Heat soup on medium flame,adding the following as soon as soup starts to get hot:

4. Add small can or 1/2 can of Boiled Oysters, refrigerate what you don't use IMMEDIATELY.

5. Add at least one of the following and up to six in small amounts, 1-3 ounces max per item!

A) Shredded or thin sliced,easy melt REAL cheese like cheddar,parmesan,muenster,swiss, colby-jack, blue cheese pieces, smoked cheddar, a little soft port-wine cheese,etc. Try different flavors next time!

B) 1/4 teasp minced garlic and/or a tiny  amount of finely cut onion (note: yellow,green,red onion works better than white onion, choose sweet and milder ones!)

C) a bunch of cut up black olive pieces, no pits.


D) Add Pizzazz! Throw in some SOFT NUTS when soup's very hot but just before it  boils, DONT  let  it boil over! Turn heat to SIMMER and let the nuts get a bit soft,easy to bite texture:

Try cashews or pinenuts or peanuts or throw in sunflower seeds or those shell-free greenish roasted pumpkin seeds known as Pepitos, ground or sliced almonds are better to use than whole almonds

E) IF you like spicy, add a TOUCH of Cayenne Pepper for New Orlean's flavor, OR Yellow Curry for exotic India flavor (or no spice!).

F) Go Gourmet! Rinse, then pre-cut or pre-chop up a nice ripe RED (not hot!) Bell Pepper (remove ALL seeds), cutting it into very small pieces or tiny chunks, and simmer in soup until almost soft. OR instead simmer a 1/2 cup of pre-cooked soft Butternut Squash or 1/4 cup sweetened canned pumpkin to make a sweeter Oyster-Mushroom (Fall/Winter) soup that's rich in B vitamins!

G) When it's all done, serve with pieces of any kind of cut up toast or buttery or sesame flavored crackers that you like, for dipping! 

Original recipie by Elizabeth Allweiss 11/16

Comment by Kim B on December 22, 2015 at 11:41am

a recipe for health maintenance

Comment by Kim B on April 5, 2014 at 11:31pm

You are welcome Justin.  :)

Comment by Kim B on April 5, 2014 at 11:30pm

I wish I could convince my mom to drop the wheat crap.  

Comment by Cheryl Nelson on April 5, 2014 at 11:28pm

Yes, it's a staple in the middle east.  And quite tasty.  BUT.... gluten is the downside.  I'm doing so much better without wheat in my diet.

Comment by Kim B on April 5, 2014 at 11:25pm

Oh thanks Cheryl that is what that stuff is!!!!  That is why it was crossed off, someone else did not want that crap in their veg. chili!!  I am definitely not using it that's for sure!

Comment by Justin James on April 5, 2014 at 11:24pm
Nice one Kim. Going to try that real soon. Thank you.
Comment by Cheryl Nelson on April 5, 2014 at 11:23pm

Cheap and quick vegetarianism for one person:

1/2 lb. frozen stir fry vegetables

Raw chopped onions (optional)

Garlic (optional)

Cashews or grated cheese or whatever for protein

Comment by Cheryl Nelson on April 5, 2014 at 11:21pm

It sounds delicious Kim.  Just a reminder to those who are gluten sensitive, bulghur is a form of wheat.

Comment by Kim B on April 5, 2014 at 11:18pm

Okay found it.  This comes out of a book.  Some one gave it to me and had two ingredients crossed off the 1 cup raw bulghar and the 1 cup tomato juice don't know why.  Here it is:

2.5 cups raw kidney beans (or kidney beans out of can)

1 cup raw bulghar

1 cup tomato juice

4 cloves crushed garlic

1.5 cups chopped onion

1 cup each chopped:

celery, carrots, and green peppers

2 cups chopped fresh tomatoes

juice of 1/2 of lemon

1 teaspoon ground cumin

1 teaspoon basil

1 to 2 tablespoons of chili powder

salt and pepper to taste

3 tablespoons tomato paste

3 tablespoons dry red wine

dash of cayenne

olive oil for saute about 3 tablespoons

1.  If using dry kidney beans put kidney beans in a sauce pan and cover them with 6 cups of water.  soak 3 to 4 hours.  add extra water and 1 teaspoon salt.  cook until tender (about 1 hour).  watch the water level and add more if necessary.

2. heat tomato juice to a boil.  Pour over raw bulghar.  cover and let stand at least 15 minutes.  

3.  saute onions and garlic in olive oil.  add carrots, celery and spices.  when vegetables are almost done, add peppers.  cook until tender

4.  combine all ingredients and heat together gently, either in kettle over double boiler, or covered in a moderate oven.  You may serve topped with cheese and parsley.


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