Title: ARTICHOKE-SPINACH CASSEROLE
Categories: Entrees, Vegetables, Usenet
Yield: 4 servings

8 oz Marinated artichoke hearts, drained
-(2 small jars); save marinade for dressing
8 oz Cream cheese, softened
1/2 c Grated parmesan cheese
2 T Butter, softened
20 oz Spinach, cooked, drained and squeezed dry
-(use 2 packages of thawed frozen spinach, or about
1 1/2 lb cooked, fresh spinach)

Preheat oven to 350 degrees F. Spread artichoke hearts in the bottom of a
buttered casserole dish, in roughly one layer. Top with spinach.

Cream together the cream cheese, butter and cheese and spread evenly on
top. Bake covered for 30 minutes, then uncovered for 10 minutes.

NOTES:

* Vegetable casserole with artichokes and spinach — This is a fattening,
but good, vegetable dish.

: Difficulty: easy.
: Time: 5 minutes preparation, 40 minutes baking.
: Precision: no need to measure.

: Vicki O’Day
: Hewlett-Packard Laboratories, Palo Alto CA
: hplabs!oday

: Copyright (C) 1986 USENET Community Trust

—–

Title: SAMOA TORTONI
Categories: Desserts, Cookies
Yield: 1 pan

1 Box of GS Samoa cookies
Whipped topping
Butterscotch or chocolate
Sauce

Crumb Samoa cookies in a blender or food processor and mix with whipped
topping (1 cup of topping per 3 cookies crushed). Place cupcake papers in
miffin tin and fill with mixture. Cover tightly and freeze. When ready to
serve, top with prepared caramel, butterscotch or chocolate sauce.

—–

Title: Low-fat crab chowder
Categories: Soups
Yield: 1 Servings

2 md Potatoes
4 tb Margarine
1/2 c Onions; chopped
1/4 c Green pepper; chopped
4 tb Flour
4 c Skim milk
20 oz Whole corn; drained
1 ts Salt
1/8 ts Thyme
1/8 ts Pepper
16 oz Imitation crab
2 tb Cooking sherry

Recipe by: Peel, dice and cook potatoes, set aside. Melt margarine in
a 6 quart pan, over medium heat. Add onion and green pepper, cook
about 4 minutes, stirring frequently. Add flour, cook about 1 minute,
stirring constantly. Gradually add milk, using a whisk to prevent
lumping and to blend the sauce. Add corn, salt, thyme and pepper.
Reduce heat to low, cook until the mixture appears hot, but not
bubbling. Cut crab into bite-size pieces and add to the sauce. Add
potatoes. Heat again until hot, but not bubbly, stirring frequently.
Just before serving, add cooking sherry.

MMMMM

Title: CHESTNUTS WITH RICE
Categories: Vegetarian, Rice
Yield: 4 servings

1 md Onion, sliced finely
1/4 lb Mushrooms, sliced
Margarine as required
1 ts All-purpose flour
1/2 c Stock
1 lb Chestnuts, boiled
Salt black pepper
1/2 c White wine
2 c Cooked rice

Saute onion mushrooms in margarine till brown. Add
flour blend. Gradually add stock. Stir till smooth.
Add peeled chopped chestnuts mix well. Season.
Add white wine, heat to boiling point serve over
rice.

“The Vegetarian Times Cookbook”

—–

Title: WATERMELON ICE
Categories: Desserts, Low-cal
Yield: 6 servings

1 ts Unflavored gelatin
4 c Watermelon cubes
2 tb Lime juice (or lemon)
2 tb Honey
Lime twists for garnish

In a micro-safe cup, soften gelatin in 2 tb water by
heating briefly. Stir until gelatin is dissolved.

(Suggestion: cut up melon in a sieve to catch the
seeds, over a bowl to catch the juice or you will have
lots of juice around the cutting board.) In a blender
container, combine 1 cup of melon cubes, lime (or
lemon) juice, honey and gelatin mixture. Cover and
blend at high speed for 30 sec or until smooth.

Add remaining melon in batches, cover and blend at
high speed until smooth. Pour into a 8x8x2″ pan and
freeze until almost firm.

Remove from freezer and transfer mixture to a large
chilled bowl. Beat at high speed with an electric
mixer or food processor until smooth. Return to pan
or pour into serving size cups or pour into plastic
ice cube trays and freeze several hours until firm.

To serve let stand 15-20 min at room temperature.
Scrape surface (if you used 8×8 pan) and spoon into
serving dishes. Garnish.

Yield 6 servings, about 6 cups (I only got about 4
cups) One serving: Calories 58, Protein 1 g, Fat <1g, Carbohydrate 14 g, Fiber .5g, Cholesterol 0, Sodium 4 mg, Potassium 133 mg. Diabetic Exchange: 1 fruit Source: Univ. of Calif. San Diego UCSD Healthy Diet for Diabetes c. 1990 -----

Title: Frijoles En Olla / Frijoles Refritos
Categories: Pork, Side dishes
Yield: 4 Servings

MMMMM———————-FRIJOLES EN OLLA—————————
1 lb Pinto beans (dried)
1 lg Onion, quartered
4 sl Bacon (or less)
1 T Salt

MMMMM———————FRIJOLES REFRITOS————————–
4 c Pinto beans (cooked),
-drained (or less)
2 T Vegetable oil
Broth from cooked
-pinto beans

PREPARE FRIJOLES EN OLLA: Pick through the dried pinto beans to
remove small rocks (processors never seem to get rid of all of them).
Rinse beans well several times until water runs clear and all grit is
removed.

Place beans in a large pot with enough water to reach 2/3’s of the
way up the pot. Bring water to a boil and add 1 large quartered onion
and 3-4 slices of bacon. During the cooking process, the onion will
become mush. This and the bacon add real flavor to the beans.

Cook over low heat for 3-4 hours until the beans are very soft and
tender. Beans should just bubble, not boil, during the cooking
process. During the first 90 minutes, stir and check frequently.
The beans absorb a large amount of water and you will have to add
some periodically to prevent burning.

Add salt during the last 30 minutes. Finished beans should have the
consistency of bean soup, which I guess this is.

PREPARE FRIJOLES REFRITOS: Heat oil in a medium skillet. Add drained
cooked pinto beans to the skillet and mash up into a paste. (I use an
old hand potato masher but a perforated metal cooking spoon also
works well).

Saute the beans over medium heat for about 5 minutes, stirring
frequently to prevent burning and adding a little bean broth as
necessary for proper consistency. The finished beans should be like
thick library paste in texture.

NOTES:

* Tex-Mex style pinto beans are known in Mexico as “Frijoles En
Olla,” or beans in the pot. This is the basis for refried beans
(Frijoles Refrito), but we also like it as well as a side dish.
Yield: Serves 4-6.

: Difficulty: easy.
: Time: 10 minutes, plus cooking time of frijoles en olla.
: Precision: no need to measure.

: Pamela McGarvey
: UCLA Comrehensive Epilepsy Program
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam

: Copyright (C) 1986 USENET Community Trust

MMMMM

2 cups polenta
5 cups water
frozen corn (optional)
salt

Bring water and a pinch of salt to the boil. Sprinkle in the polenta,
stirring all the time. bring back to the boil, then reduce heat and
simmer for 25 mins, stirring frequently. This gets very thick. I
sometimes add so frozen corn while it is cooking.

Spoon the mixture onto a cookie sheet sprayed with no-stick spray,
and use wet hands to pat into a flat square. Leave to set. When it is
cool, cut into squares. Grill in the oven or over hot coals until
lightly browned and crispy and dip into soya sauce!

I also shape these into flat patties and use instead of bread rolls
for soya burgers, or flatten into a pizza pan, add tomato paste,
garlic, basil and sliced onions, tomatoes and lots of mushrooms. Bake
in a hot oven until the topping is cooked, for a lovely pizza!

Title: GLASMäSTARSILL (GLASSBLOWER’S HERRING)
Categories: Swedish, Seafood, Appetizers
Yield: 6 servings

3/4 c White vinegar
1/2 c Water
1/2 c Sugar
2 Salted herring; 1 to 1 1/2
-lb each, cleaned scraped
-and soaked in cold water
-for 12 hours -=OR=-
4 Canned matjes herring fillet
1 1 1/2″ piece fresh horse
-radish root; scraped
-thinly sliced -=OR=-
2 tb Prepared horseradish;
-drained squeezed dry in
-a kitchen towel
1 md Carrot; peeled thinly
-sliced (3/4 cup)
2 sm Onions; preferably red,
-peeled thinly sliced
-(3/4 cup)
1 1/4″ piece ginger root;
-thinly sliced (optional)
2 ts Whole allspice
1 ts Whole yellow mustard seeds
2 lg Bay leaves (or 3 small)

Bring the vinegar, water and sugar to boil in a 1 to
1-1/2 quart enameled or stainless-steed saucepan,
stirring constantly until the sugar completely
dissolves. Then remove the pan from the heat and let
the pickling liquid cool to room temperature.
Meanwhile, wash the herring in cold running water and
cut them into 1″ thick pices. Arrange a thin layer of
onions in a 1-quart glass jar (a Mason jar, if
possible) equipped with a tightly fitting cover. Top
with a few slices of herring, carrots, giner root and
horse-radish and scatter with allspice, mustard seeds
and bay leaf. Repeat until all of the ingredients have
been used, making 3 or 4 layers. Pour the cool
pickling liquid into the jar; it should just cover the
contents. Close the jar securely and refrigerate it
for 2 or 3 days. Serve as an appetizer or as part of
the smörgåsbord.

—–

Salad Bar Diet Delight

Recipe By : Barbara Kafka
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1.2 pound swordfish — steak
6 ounces assorted vegetables
kosher salt
pepper

1. Center fish on a dinner plate. Arrange slower-cooking vegetable around
fish. Scatter remaining, quicker cooking vegetables over all. Cover all with
plastic wrap. Cook at 100% for 4 minutes.
2. Remove from oven. Uncover and sprinkle with salt and papper to tast.
Serve hot.
What could be simpler.

– – – – – – – – – – – – – – – – – –

Per serving: 103 Calories; 3g Fat (31% calories from fat); 17g Protein; 0g
Carbohydrate; 33mg Cholesterol; 76mg Sodium

NOTES : If you are in a hurry, pick up some fresh veggies from the salad bar
to add to almost any fish.

RETURN TO LIFE COCKTAIL (VUELVE A LA VIDA)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Octopus
3 lb Small to medium shrimp
1/3 lb Crab meat
1/3 lb Squid
Cocktail Sauce (recipe
Follows)
1 sm Ripe tomato, chopped
1 Serrano chile, seeded and
Minced
1 Avocado, peeled and chopped,
Plus enough for garnish,if
Desired
2 Green onions, including tops
Sliced into fine disks
2 tb Minced cilantro

Boil each type of seafood in salted water separately,
until tender:

Octopus: You may have to purchase a whole octopus. A
large one (more than l pound) may require up to 2
hours; a smaller one may take only l 1/2 hours. Cut
the thick portions of cooked octopus meat into
1/2-inch rings, but leave the slender tips of the ten

Shrimp The shrimp are done when they turn pink about 3
to 4 minutes. After cooking, cool and peel.

Crab meat Fresh crabmeat requires about 3 minutes of
cooking. Cool and remove meat from the shells.

Squid: Cut the squid into 1/4-inch rings, removing the
hard core from the head and separating the tentacles
into 3 or 4 bunches. Boil only for about l0 minutes;
overcooking will toughen meat.

Prepare the sauce. Toss the prepared seafood with the
vegetables and cilantro. Serve in old-fashioned
ice-cream sundae glasses or in fluted goblets. If
desired, you may garnish with slices of avocado. Makes
4 servings.

Cocktail Sauce: Mix together 1/2 cup ketchup, 1/2 cup
fresh lime juice, 1/4 cup water and salt to taste.

Per serving: Calories 281 Fat 10g Cholesterol 314 mg
Sodium 831 mg Percent calories from fat 32%

Dallas Morning News 3/27/96

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