In this issue:

Thursday's Diabetic Recipe: *Chicken & Stars Soup*
Requests & Replies from Subscribers:   Reuben Snackers

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* Exported from MasterCook *

Chicken and Stars Soup

Recipe By : Real Food for Real People
Serving Size : 6     Preparation Time :0:00
Categories : Diabetic                Low Carb.
Soups                  Thrifty

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Pasta -- Stellini, Alphabets or other small shape
1 tablespoon Butter or Margarine
3 medium Carrots -- finely diced
2 stalks Celery -- finely diced
6 cups Low Sodium Chicken Broth
1 1/2 cups Diced Chicken -- cooked
1/2 cup Frozen Peas -- thawed
Salt -- to taste

Prepare pasta according to package directions, drain and set aside. Melt the
butter or margarine in a medium saucepan. Add carrots and celery. Saute
vegetables over medium heat until soft, about 7 to 10 minutes. Stir in chicken
broth, diced chicken, pasta and peas. Bring the soup to a boil, season to taste
with salt and serve.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 313 Calories; 11g Fat (31.7% calories from fat); 26g Protein; 27g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 617mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fat.
  

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Recipes from our wonderful Subscribers!
 

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~ Subscriber Responses ~
 

 

Been making this dish for a few years now, and we all love it.

BAKED RUEBEN CASSEROLE

16 oz. deli corned beef slices, 1/4 in. thick and cut into pieces
15 oz. can sauerkraut, rinsed to remove some salt & drained
12 slices Swiss cheese
8 slices rye bread, torn or cut into bite sized pieces
1 c. thousand island salad dressing
1/4 c, butter or margarine, melted

Place the corned beef into greased, 12 x 8 baking dish. Dot beef with Thousand
Island dressing and spread sauerkraut over top. Cover all with sliced Mozerella
cheese. Toss rye bread pieces in melted butter or margarine and spread over
cheese.

Bake at 350º for 30 minutes.

Mary Jane - Naples, FL                    FLEMJAY@aol.com
 

Hi Kaylin,

Today's request for Rueben recipes reminds me that I tried a lower-fat turkey
Rueben recipe recently that was great. It came from a flyer at our local grocery
store. Though it isn't the classic Rueben sandwich, I thought others might enjoy
it. Because it was so easy to make, I threw the recipe away! So here's how you do it:

TURKEY "RUEBEN"

Ingredients for four sandwiches:

Rye bread - 8 slices
3 cups coleslaw mix
Splash of lemon juice
1/2 t. caraway seed
12 ounces sliced turkey breast
Reduced fat Swiss cheese
Reduced fat Thousand Island Dressing
Butter spray or light tub margarine

Mix together the coleslaw, caraway seed and just a small splash of lemon juice.
Pile 3/4 cups of the coleslaw onto 4 slices of bread. Top with 3 ounces of
turkey, then the Swiss cheese. Spread the remaining four slices of bread with the
thousand island dressing and top each sandwich. The sandwiches will be big and
possibly a little sloppy, it's OK!

Spray the tops of each sandwich with butter spray or lightly spread with
margarine. Place buttered side down in a skillet. Now spray or butter the tops.
Heat over low heat. Because they are thick, you want them to brown very slowly so
heat gets to the center. When golden, turn. When second side is done, flip back
to first for a few seconds to get heat back onto that side of the sandwich. Serve
immediately.

The coleslaw will wilt a bit but remain crunchy. These were really delicious,
though of course they weren't your "regular" Rueben.

ksleann@wtciweb.com  
 

This is for Sheryl requesting Reuben recipes.

Reuben Snackers

8 oz cream cheese
1 cup sour cream
2 cups shredded Swiss cheese
2 pkgs Hillshire Farm corned beef - chopped
16 oz sauerkraut - drained

Heat together and serve on cocktail rye bread. Can be done in crock pot.

Arlene                     mtnwoman042541@aol.com
 

Cheryl asked for it:

Reuben sandwiches are made with corned beef and sauerkraut.

rye bread
mayonnaise or Thousand Island dressing
corned beef (not canned)
sauerkraut
Swiss cheese
butter or margarine

Spread 2 slices of rye bread lightly with mayonnaise or Thousand Island dressing.
Put a layer of sauerkraut over one slice, then top with a slice of corned beef
then a slice of Swiss cheese. Top with the second slice, mayonnaise side down.
Butter outside of Reuben sandwich lightly with soft butter or margarine and toast
on a griddle or grill, turning to brown evenly, or use a sandwich toaster.

Jack Poulter On an Island in the Pacific                                 jpoulter@islandnet.com
 

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