Recipes from Helen's Kitchen

Potato and Vegetable Soup

1 tablespoon butter

1 clove garlic, minced

1 large onion, chopped

6 cups reduced-sodium, fat-free chicken broth

3 medium russet potatoes, peeled and diced

2 medium carrots, sliced

2 medium celery stalks, minced

1 zucchini, sliced

1 teaspoon dried dill

1 bunch fresh parsley, chopped

Salt and black pepper to taste

1-1/2 tablespoons cornstarch mixed with 2 tablespoons cold water

In a large pot, melt butter over medium heat. Add garlic and onion; sauté for 8 to 10 minutes or until onion is tender. Add chicken broth, potatoes, carrots, celery and zucchini; bring to a boil. Reduce heat to simmer, covered, until vegetables are tender, about 20 minutes. Add dill, parsley, salt, pepper and cornstarch-water mixture. Stir well and continue to cook for about 15 minutes more, or until the soup is slightly thickened. Ladle into bowls to serve. Yield: 8 servings.

Turkey Breast Pinwheels

6 skinned, boneless large turkey breast halves

1 tablespoon Dijon-style mustard

3/4 teaspoon lemon-pepper seasoning

1/4 teaspoon garlic powder

1/4 teaspoon onion salt

6 thin slices boiled ham

Paprika

32 slices rye party bread or other thin bread slices, cut into fourths

2 large tomatoes, thinly sliced and quartered

1 small cucumber, bias-sliced 1/4-inch thick

Mustard sauce (recipe follows)

Rinse turkey; pat dry. Place each breast-half, boned-side up, between 2 pieces of plastic wrap. Working carefully from center to edges, pound lightly with the flat side of a mallet to 1/4- inch thickness. Remove plastic wrap.

Lightly spread each turkey breast with Dijon-style mustard. Combine lemon-pepper seasoning, garlic powder and onion salt; sprinkle over mustard.

Place 1 ham slice on each turkey breast, folding ham to fit. Starting with a long edge, roll up turkey with ham inside. If needed, secure with toothpicks. Place rolls, seam side down, in a 12x7 ½ x2-inch baking dish; sprinkle with paprika. Bake at 350° for 35 minutes or until turkey is no longer pink. Cool; cover and chill up to 24 hours. To serve, cut turkey rolls into 1/4-inch slices. Line a large serving platter with lettuce. Arrange turkey slices, bread, tomato and cucumber on platter. Serve with Mustard Sauce. Yield: 15 servings.

To make mustard sauce:

1/4 cup dairy sour cream

1/4 cup salad dressing or mayonnaise

1 tablespoon Dijon-style mustard

In a small bowl, stir together the 3 ingredients. Cover and chill until time to serve. Yield: 1/2 cup.

Danish Pastry Apple Bars

2-1/2 cups all-purpose flour

1 teaspoon salt

1 cup shortening

1 egg yolk

Low-fat milk

1 cup cornflakes

8 to 10 baking apples (Cortland, Rome Beauty or Granny Smith), peeled and sliced

1/2 cup sugar

1 teaspoon cinnamon

1 egg white

1 tablespoon water

Sifted powdered sugar

In a large mixing bowl stir together flour and salt. Cut in shortening until mixture resembles coarse crumbs. Lightly beat egg yolk in a glass measuring cup. Add enough milk to egg yolk to make 2/3 cup liquid total; mix well. Stir egg yolk mixture into flour mixture; mix well. Divide dough in half. On a floured surface, roll half the dough to an 18x12-inch rectangle. Fit into and up the sides of a 15x10x 1-inch baking pan that is lightly sprayed with nonstick spray. Sprinkle with cornflakes; top with apples. Combine sugar and cinnamon; sprinkle over apples. Roll remaining dough to a 16x12-inch rectangle; place over apples. Seal edges; cut slits in top for steam to escape. Beat egg white and water; brush over pastry. Bake at 350° about 45 minutes or until golden. Cool on a wire rack. Serve warm or cool, sprinkled with powdered sugar. Yield: 32 bars.

Minnehaha Cake

1 stick butter

1-1/2 cups sugar

3 whole eggs, slightly beaten

1 cup sweet milk

2-1/2 cups flour

1 teaspoon cream of tartar

1 teaspoon baking soda

Lemon flavoring

Bake in three layers at moderate heat, 350°, for 25 to 30 minutes.

To prepare cake: Place butter and sugar into bowl; blend with the fingers until creamy. Add eggs to butter and sugar, mix well. Sift flour, cream of tartar and baking soda together; add a little milk, then a little flour mixture to butter mixture. Repeat this method until all flour and milk are gone. Stir well. Batter must be smooth and well blended.

Flavor: When Royal Baking Powder came on the store shelves years ago, 2 tablespoons of the baking powder were used instead of the cream of tartar and baking soda. This, very noticeably, improved the cake.

To make custard filling:

1 pint milk

2 eggs

1/2 cup sugar

1 tablespoon cornstarch dissolved with 1 tablespoon of the milk

Vanilla

Cook above ingredients, except vanilla, until thickened and adheres to spoon. Add vanilla. Set aside to cool. Spread between layers of cake.

To make frosting: 1 cup sugar, 4 tablespoons water; boil until clear. Stir into beaten white of one egg, quickly, and add 1/2 cup finely chopped raisins and, or coconut. Whipped cream, plain or with finely chopped nuts can be used.

Any comments, questions or favorite recipes? I would like to hear from you. Please e-mail me at helenkitchen@msn.com. Please write "Helen's Kitchen Request" or "Helen's Kitchen Recipe Exchange" in the subject line to make sure that I receive your e-mail requests!

BONUS RECIPES:

Lite Veggie and Hot Dog Soup

1 (14-1/2-ounce) can low-sodium beef broth

1 (14-1/2-ounce) can low-sodium vegetable soup

3-1/2 cups water

2 cups cabbage, cut in long thin shreds

1/2 pound fat-free chicken hot dogs, sliced

1 (8-ounce) can diced tomatoes

1/2 cup small macaroni, uncooked

1 medium onion, sliced

1 medium garlic clove, minced

2 tablespoons grated Parmesan cheese

1/2 teaspoon caraway seed

Combine all ingredients in a large saucepan. Bring to a boil; reduce heat. Cover and simmer gently for 30-35 minutes, stirring occasionally. Yield: 6 servings.

Easy Veal Scallopini

2-3 tablespoons olive oil

1 pound veal scallopini, thinly sliced, pounded flat

3/4 cup flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup dry Marsala wine

3 tablespoons butter

4 ounces mushrooms, sliced

3/4 cup chicken stock

In a heavy skillet, heat oil on medium-high heat. Dip veal scallopini in flour, coat on both sides; shake off excess flour. When oil is very hot, place veal into pan and quickly brown on both sides. Place on warm serving platter; season with salt and pepper. Drain off most of fat with spoon, or tip skillet to remove as much fat as possible. Add Marsala wine, mushrooms and chicken stock; briskly boil a few minutes. Scrape bottom of skillet to loosen excess crumbs and add butter. When it begins to thicken, lower heat and add scallopini, turning and basting with sauce once or twice. Transfer meat with sauce to warm platter. Serve at once. Yield: 4 servings.

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