For Cod's Sake, my mother's cooking rule was "If you're gonna do it, do it right" and that's what I did with my recipe. I prepared the tomato puree and mashed it with the back of a fork before pouring it into a blender. I then worked the blended puree through a sieve to get rid of any remaining bits of seeds. I used canned diced tomatoes rather than diced fresh ones, which are not recommended for recipes in which you'll simmer the puree for a couple of hours. * * * **Per Serving:** Calories: 203 % of calories from fat: 20 Fat (gm): 5.7 Saturated fat (gm): 0.3 Cholesterol (mg): 0.3 Sodium (mg): 61 Protein (gm): 11.3 Carbohydrate (gm): 28.3 **Exchanges:** Milk: 0.0 Vegetable: 1.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 1.0 45-MINUTE PREPARATION TIP: Make the Tomato-Corn Bisque in advance and refrigerate overnight. ## MIXED MUSHROOM, BARLEY, AND CARROT SOUP _This simple soup is a complete meal in a bowl._ **4 servings** (1 cup each) 1½ cups each: lower-sodium vegetable broth, water 3 tablespoons all-purpose flour ½ cup each: medium or small pearl barley, chopped carrots, sliced portobello mushrooms, sliced shiitake mushrooms, ½ each: peeled, finely chopped carrots, finely chopped onions 1 small rib celery, thinly sliced ¼ teaspoon dried sage leaves ¼ cup minced parsley Salt and pepper, to taste 1. Combine broth and flour in a large saucepan; stir in remaining ingredients. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 20 minutes. Per Serving: Calories: 111 % of calories from fat: 19 Fat (gm): 2.6 Saturated fat (gm): 0.5 Cholesterol (mg): 0 Sodium (mg): 71 Protein (gm): 4.8 Carbohydrate (gm): 17.7 **Exchanges:** Milk: 0.0 Vegetable: 1.0 Fruit: 0.0 Bread: 1.0 Meat: 0.0 Fat: 0.5 45-MINUTE PREPARATION TIP: Begin cooking barley while soup is simmering. Betty's Kitchen # DESSERTS ## TRIPLE FRUIT COBBLER WITH GINGERBREAD _Serve this cobbler with thick slices of angel food cake._ **6 servings** (about ¾ cup each) 1 cup each: chopped unpeeled peaches, chopped pineapple, chopped pears 2 teaspoons ground ginger ⅓ cup light brown sugar ½ cup all-purpose flour 2 teaspoons baking powder ½ teaspoon each: baking soda, salt 2 egg yolks, lightly beaten 2 tablespoons melted butter or margarine 1 tablespoon grated orange peel 1 teaspoon grated lemon peel 1. Toss peaches, pineapple, and pears with ginger. Spoon into a greased 1½-quart casserole; sprinkle each serving with 2 tablespoons of the sugar. 2. Stir together flour, remaining sugar, baking powder, and baking soda in a bowl; add egg yolks, melted butter, and orange and lemon peel. Spoon over fruit. 3. Bake, uncovered, at 375 degrees until firm in center and top is lightly browned, 40–45 minutes. Per Serving: Calories: 202 % of calories from fat: 32 Fat (gm): 6 Saturated fat (gm): 3.3 Cholesterol (mg): 72.4 Sodium (mg): 335 Protein (gm): 5.9 Carbohydrate (gm): 33.3 **Exchanges:** Milk: 0.0 Vegetable: 0.0 Fruit: 3.0 Bread: 0.0 Meat: 0.0 Fat: 1.5 45-MINUTE PREPARATION TIP: Begin cooking cobbler just before serving. VARIATIONS **Cobbler with Gingered Plums or Apricots—** Make recipe as above, using 1½ cups chopped, peeled, and cored plums or apricots instead of peaches, pears, and pineapple. **Chocolate-Covered Lemon—** Make recipe as above, sprinkling each serving with 2 tablespoons grated lemon zest and 1 tablespoon each grated lemon and orange peel, and baking the cobbler with the grated zests sprinkled over the top. ## APPLE AND BANANA COBBLER _This dessert makes a great ending to a full dinner._ **6 servings** (about ½ cup each) 4 cups sliced, peeled apples 2 large, ripe bananas, thinly sliced 2 tablespoons cornstarch ⅓ cup water ½ cup all-purpose flour 1 teaspoon baking powder ⅓ cup granulated sugar ½ cup fat-free milk 1 teaspoon vanilla extract 2–3 tablespoons butter or margarine, melted ¼ cup raisins, if desired 1. Toss apples and bananas with cornstarch. Spoon into a greased 1½-quart casserole. 2. Stir together water and flour in a bowl; add baking powder and sugar. Stir in milk and vanilla. Pour evenly over apples and bananas; drizzle with melted butter. Sprinkle evenly with raisins. Bake, uncovered, at 350 degrees until top is lightly browned and apples are tender, 35–40 minutes. Per Serving: Calories: 192 % of calories from fat: 17 Fat (gm): 4 Saturated fat (gm): 0.8 Cholesterol (mg): 2.1 Sodium (mg): 58 Protein (gm): 3.8 Carbohydrate (gm): 36 **Exchanges:** Milk: 0.0 Vegetable: 0.0 Fruit: 3.0 Bread: 0.5 Meat: 0.0 Fat: 1.0 45-MINUTE PREPARATION TIP: Begin cooking cobbler just before serving. VARIATIONS **Lime-Cranberry Cobbler—** Make recipe as above, omitting apples, bananas, and raisins, and stirring 1 teaspoon finely grated lime peel into dry ingredients. Sprinkle each serving with 2 tablespoons dried cranberries just before serving. **Blueberry Cobbler—** Make recipe as above, omitting apples, bananas, and raisins, and stirring 1 teaspoon finely grated lemon peel into dry ingredients. Top each serving with 1 tablespoon blueberries. ## COCONUT PINEAPPLE UPSIDE-DOWN CAKE _Delightful pineapple flavors counteract the richness of the coconut._ **6 servings** ½ cup all-purpose flour ⅓ cup sugar 2 teaspoons baking powder ¼ teaspoon salt 1 egg, lightly beaten 1½ cups fat-free milk ¼ cup sweetened flaked coconut 2 tablespoons butter or margarine, melted 1 small pineapple, peeled, cored, and thinly sliced (¾ pound) 1. Combine flour, sugar, baking powder, and salt in a bowl; make a well in center. Whisk egg, milk, and coconut in a bowl; pour into well. Stir with a fork until dry ingredients are moistened. 2. Pour melted butter over pineapple; place pineapple in the bottom of an 8-inch square baking pan. Pour batter over pineapple; bake, uncovered, at 375 degrees until a wooden toothpick inserted in center comes out clean, 30–35 minutes. Per Serving: Calories: 202 % of calories from fat: 27 Fat (gm): 5.8 Saturated fat (gm): 3.3 Cholesterol (mg): 0 Sodium (mg): 198 Protein (gm): 5.8 Carbohydrate (gm): 34.3 **Exchanges:** Milk: 0.0 Vegetable: 0.0 Fruit: 2.0 Bread: 1.0 Meat: 0.0 Fat: 1.5 45-MINUTE PREPARATION TIP: Begin cooking before your meal. Double Dess