From The Morning Call -- December 10, 2003

Cookbook proves dietitians know their soups

''Soup & Ladle Favorites,'' a new cookbook produced by Pennsylvania dietitians, dispells the idea that these nutrition experts live solely on a diet of tofu, cruciferous vegetables and whole grains.

It shows, instead, that they practice what they preach â€" that it is possible to fit nearly any food into a diet, as long as it is done in moderation and as part of a balanced nutrition plan.

The book, containing 100 soup recipes, includes classics such as Easy Minestrone, Chicken Noodle, Clam Chowder, French Onion and Old-Fashioned Cream of Mushroom. But it also includes soups that will warm body and soul during wintery weather and could become family favorites, such as Hearty Chicken Taco Soup and Pepperoni Pizza Soup. All recipes are accompanied by a nutritional analysis.

To promote the book, registered dietitians who are members of the Lehigh Valley Dietetic Association will make appearances at area Wegmans Food Markets this Saturday and Dec. 20. In addition, the book will be offered at the three markets for $11.96, rather than the regular retail price of $14.95.

Denice Ferko-Adams, in charge of fund-raising for scholarships, suggests using the cookbooks as Christmas gifts for co-workers, college students, teachers and holiday hosts. She adds, ''Proceeds are for scholarships for students enrolled in dietetic programs in Pennsylvania colleges and universities.''

Susan Gargano, a Lehigh Valley resident and president of the Pennsylvania Dietetic Association, will be at the Allentown Wegmans from 10 a.m. to 1 p.m. Saturday. In the afternoon, Janet Little will talk food and recipes from 1-4. During the sam e time periods, Judith Tomko and Suzanne Ickes will promote the book at the Bethlehem Wegmans and Ferko-Adams and Marianne Perrone will be on hand at the Easton Wegmans .

On Dec. 20, dietitians will be Janet Little ( 10 a.m. to 1 p.m. ) and Amy Virus ( 1 p.m.-4 p.m. ). Jennifer Doane and Danielle Brida will be at the Bethlehem store, while Ferko-Adams and Tami Frable-Newman will be in Easton .

The cookbook also will be available online at www.eatrightpa.org or by calling 717-236-1220.

To whet your appetite, here are two recipes from the book.

HEARTY CHICKEN TACO SOUP

3 cups chopped, cooked chicken

2 (28 oz.) cans reduced-sodium diced tomatoes

2 (15 oz.) cans black beans, drained and rinsed

2 (15 oz.) cans whole kernel corn, drained and rinsed

1 envelope ranch dressing mix

1 envelope reduced-sodium taco seasoning mix

2 to 4 cups water or reduced-sodium chicken broth

Nonstick cooking spray

6 small flour tortillas

3/4 cup fat-free sour cream

11/2 cups (6 ozs .) shredded Monterey Jack cheese

Combine chicken, undrained tomatos , black beans, corn, ranch dressing mix and taco seasoning mix in a large saucepan. Bring to a simmer. Add 2 cups of water or more as needed. Simmer for 30 minutes. Spray baking sheet with nonstick cooking spray. Place tortillas on baking sheet and spray each tortilla with nonstick cooking spray. Bake at 350 degrees for 5 minutes, or until slightly crisp. Cut into 1/4-inch thick strips. Ladle soup into soup bowls. Top each serving with tortilla strips and 1 tablespoon of sour cream. Sprinkle with 2 tablespoons cheese. Yield: 12 servings.

Nutrition per serving: calories, 324; protein, 21 g.; carbohydrates, 41 g.; total fat, 9 g.; saturated fat, 4 g; cholesterol, 39 mg.; fiber, 8 g and sodium, 400 mg.

PEPPERONI PIZZA SOUP

8 ozs . Italian sausage, casings removed

11/4 cups sliced mushrooms

1/2 cup finely chopped onion

1/2 cup finely chopped green bell pepper

1 (15 oz.) can pizza sauce

2 cups water

1 cup chopped pepperoni

1 cup chopped plum tomatoes

1/4 tsp. Italian seasoning

1/4 cup grated Parmesan cheese

Shredded mozzarella cheese, enough for garnish

Brown sausage in a saucepan over medium heat, stirring until crumbly; drain. Add mushrooms, onion and bell pepper and saute until vegetables are tender. Stir in pizza sauce, water, pepperoni, tomatoes and Italian seasoning. Cover and bring to a boil; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Stir in Parmesan cheese just before serving. Ladle into soup bowls and sprinkle with shredded mozzarella cheese. Serve with focaccia . Yield: 6 servings.

Nutrition per serving: calories, 244; protein, 12 g.; carbohydrates, 11 g.; total fat 17 g.; saturated fat, 7 g; cholesterol, 38 mg.; fiber, 2 g.; sodium, 1069 mg.