1 qt oysters & their liquor, 1 C. cold water, 1 qt cream, 1 slice of onion, 3 tbsp butter/yogurt, 3 tbsp flour or corn starch, 2 egg yolks {beaten}, salt subtitute & pepper to taste.
Drain the oysters, reserving liquor. Rinse with a cup of cold water through sieve & reserve this water. Combine with liquor. Chop oysters into uniform, rather small pieces. Scald cream over low-heat with onion & set aside, let stand 15 minutes. Melt butter in heavy sauce pan & add flour. Blend but do not brown. Remove onion from cream, slowly stir cream into flour mixture.
Cook over low-heat stirring constantly, until smooth & thickened slightly. Add oysters liquor & cook 5 minutes. Add a few spoonfuls of hot cream to beaten yolks. Blend, pour slowly into soup & cook 3 to 5 minutes. Add the oysters & cook 5 minutes longer. Season to taste with salt & pepper.
4 C. fresh or frozen broccoli, 1/2 C. chopped onion, 1 C. chicken bouillon broth, 1/2 tsp salt subtitute, 3 tbsp cornstarch, 2 1/4 C. cold milk subtitute.
Combine broccoli & onion, broth, & salt in a 3 quart sauce pan. Bring to boil & simmer on low 5 to 10 minutes until brocolli is tender. Mix cornstarch with 1/4 cup cold milk subtitute, add to sauce pan with remaining 2 cup's milk subtitute. Bring to boil, stirring constantly, then heat one minute more to thicken slightly. Add grated cheese {low-fat}. Stir soup over low-heat until cheese is melted.
{Makes 8 Cups}.
2 1/2 C. (1 lb.) dried lentils
12 C. water, divided
1 C. onion, finely chopped
2 C. celery
1/4 C. butter
2 beef bouillon cubes
1 tblsp. salt
1/4 C. catsup
1 (8-oz.) can tomato sauce
2 tsp. browning sauce
1 C. potatoes, diced
2 C. carrots, thinly sliced
1 lb. frankfurters, cut in 1/4-inch slices
Wash and drain lentils. Place in stockpot. Add 6 cups water. Bring to boil. Lower heat and simmer 45 minutes. Saute` onion and celery in butter in saucepan. Add cooked vegetables, 6 cups water, cubes, salt, catsup, tomato sauce and browning sauce to lentils. Bring to boil. Add remaining ingredients. Simmer covered until vegetables are tender (about 30 minutes). Serves 10 (about 16 cups).
