Title: TWIN CHEESE DIP
Categories: Dips, Cheese/eggs
Yield: 3 servings

3/4 lb Sharp cheddar cheese, grated
4 oz Roquefort cheese, crumbled
1 Clove garlic, pressed
3/4 c COCA-COLA CLASSIC
2 tb Soft margarine
1 tb Onion, grated
1 1/2 ts Worcestershire sauce
1 ts Mustard, dry
1/4 ts Salt
1/8 ts Tabasco sauce

In a large mixing bowl, add cheddar cheese and roquefort. Add pressed
garlic, 1/2 cup of the Coca-Cola, and remaining ingredients. Beat with an
electric mixer on low speed until blended. Gradually add the remaining
Coca-Cola, then beat on high speed until the mixture is fairly smooth,
light and fluffy. Pack into a covered container. Chill. Refrigerate
overnight. Keeps very well for a week or more. Makes about 3 cups.

Recipe: “Cooking with Coca-Cola”, a give-away loose-leaf notebook divider
set from The Coca-Cola Company, 1991

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Title: CHILLED GROUPER SALAD
Categories: Salads, Fish, Main dish, Low-cal, Kooknet
Yield: 4 servings

1/3 c Light Cottage Cheese
1/3 c Light Mayonnaise
3 tb Skim Milk
2 ts Horseradish
1 ts Lemon Juice
1/8 ts Lemon Pepper
1 c Water
1/2 c Chablis
1/2 ts Hot Sauce
1 md Onion, sliced
4 Strips Lemon Rind
1 lb Grouper Fillet
1/2 c Carrot, shredded
1/2 c Tomato, chopped
6 c Romaine, shredded

Process first 6 ingredients in the container of an
electric blender or food processor until smooth, set
aside. Combine water and next 4 ingredients in a large
skillet; bring to a boil. Cover, reduce heat, and
simmer 5 minutes. Add fillet; cover and simmer 20
minutes or until fish flakes easily when tested with a
fork.

Gently remove fillet, and discard liquid. Cover and
chill fillet 1 hour. Flake fillet with a fork; arrange
fillet, carrot, and tomato on a lettuce-lined serving
platter. Serve with Horseradish dressing. Alternate
fish: Jumbo cod, sea bass.

Source: Safeway Nutritional Awareness Programme

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BISCUITS WITH HAM BUTTER

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Rolls
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1 1/2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Salt
3/4 cup Sour cream
1 Egg — lightly beaten
1 cup Ham — cube
1/2 cup Butter or margarine — soft

In a bowl, combine flour, baking powder and salt; set aside. Combine sour cream
and egg; mix well. Stir into dry ingredients just until moistened. Turn onto a
lightly floured surface; knead gently 4 to 5 times.
Roll to 1/2″ thickness; cut with a 2-1/2″ biscuit cutter. Place on a greased
baking sheet. Bake at 425~ for 10 to 12 minutes or until lightly browned.
Meanwhile in a blender or processor, process ham until finely minced. Add
butter and continue processing until well mixed. Spread over warm biscuits.

Source: .

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COUSCOUS (Dupree)

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7113
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cup water or chicken broth or stock
2 tablespoons butter
1 cup couscous
Salt freshly ground black pepper

In a saucepan bring the water or broth to the boil. Add the butter,
couscous, salt, and pepper. Stir. Cover. Remove the pan from the heat and
let to stand 5 minutes. Stir the couscous with a fork to fluff it up.

Yield: 2 to 3 servings

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Title: RICE STUFFED MUSHROOMS
Categories: Vegetables, Appetizers
Yield: 12 servings

24 lg Fresh Mushrooms
1 tb Chili Sauce
3 tb Minced Onion
1 tb Lemon Juice
1 tb Butter or Margarine
1 ts Salt
1 c Cooked Extra Long Grain Rice
1/4 ts Ground Black Pepper
1/2 c Finely Chopped Nut Meats
1/4 c Melted Butter

Remove stems, wash and dry mushrooms. In small skillet, cook onion in
butter until tender, but not brown. Add remaining ingredients except
for melted butter. Press rice mixture into each mushroom cavity.
Place mushroom caps on rack in broiler. Drizzle with melted butter
and broil until golden brown. Makes 24 mushrooms (2 per person).

MMMMM

Mushroom-Couscous Pilaf

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Mushrooms — coarsely chopped
1 cup Onions — chopped
1 cup Celery — chopped
3 Garlic cloves — chopped
1/2 teaspoon Dried oregano
1/2 teaspoon Dried basil
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 cup Couscous — uncooked
2 1/2 cups boiling water — or veggie broth

In a nonstick pan (or spray a pan with cooking spray), add mushrooms, onions,
celery, and garlic. Cook 25 minutes, stirring frequently, until most of the
liquid has cooked out.

Preheat oven to 350 degrees.

Lightly oil an 8-inch square baking dish or spray with a nonstick cooking
spray.

Remove mushroom mixture from heat and stir in spices and couscous. Mix well.
Spoon mixture into prepared dish. Stir in boiling water.

Cover and bake 35 minutes.
Fluff with a fork before serving.

Per serving: 137 calories, .5 g fat, 2.9%CFF.
This recipe is adapted from one from DEEANNE’s recipe files

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CHICKEN AND CHEDDAR PASTA TOSS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Chicken
Cheese Spices
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz No boil pasta ribbons or
No boil lasagna noodles,
Broken
1 8-1/4-oz. frozen mesquite
Chicken tenders or one 9-oz.
Pkg. frozen chopped cooked
Chicken, slightly thawed
3 oz Reduced-fat cheddar or
American cheese, cut into
3/4-inch cubes
1 md Green, yellow, or red sweet
Pepper, cut into strips
1 oz Pepperoni, chopped
1 8-oz. bottle nonfat Italian
Salad dressing
1/8 ts Cracked black pepper
5 c Torn curly endive
1 c Red or yellow cherry
Tomatoes, halved

IN A LARGE MIXING BOWL cover noodles with boiling water. Let stand for 10
minutes, separating the noodles occasionally with a fork. Drain. Rinse with
cold water and drain again. If using chicken tenders, halve them
crosswise.

RETURN NOODLES TO BOWL; stir in chicken, cheese, pepper strips and
pepperoni. Add dressing and black pepper; toss gently to coat. Cover and
chill for 2 hours or overnight. Before serving, add endive and tomatoes;
toss gently to mix.

Makes 6 main-dish servings.

Nutrition facts per serving: 252 cal., 7 g total fat (2 g sat. fat), 36 mg
chol., 792 mg sodium, 28 g carbo., 1 g fiber, 19 g pro. Daily Value: 17%
vit. A, 31% mg sodium, 28g carbo., 1 g fiber, 19 g pro. Daily Value: 17%
vit. A, 31 % vit. C, 16% calcium, 8% iron.

SOURCE: BETTER HOMES AND GARDENS, July 1993

Shared by Cate Vanicek

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MOUSSAKA AUBERGINES

Recipe By : Family Circle/What’s For Dinner? (British)
Serving Size : 4 Preparation Time :0:30
Categories : Ethnic Casseroles One Dish Meals
Main Course–Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium aubergines (eggplants) — halved
1 pound lean minced beef (ground beef)
1 onion — chopped
2 cloves garlic — crushed
14 ounces tinned (canned) tomatoes
2 tablespoons tomato puree
2 teaspoons salt
2 tablespoons butter
1 tablespoon plain flour (all-purpose) (heaping)
10 ounces semi-skimmed milk (low-fat)
4 ounces cheddar cheese — grated
1/4 cup granary bread crumbs

1. Scoop out aubergine flesh and dice. (Hint: Try using a grapefruit spoon
for this)

2. Dry-fry beef, onion and garlic for 12 minutes. Add aubergine, tomatoes
and puree.

3. Cover, simmer for 45 minutes, stirring occasionally. Cook, uncovered,
for 30 minutes.

4. Meanwhile, salt aubergine shells for 30 minutes. Rinse and cook in
boiling water for 5 minutes. Drain and pat dry. Spoon in filling.

5. Melt butter, add flour, cook 1 minute. Add milk, cook until thickened.
Stir in half the cheese, season.

6. Top filling with sauce, crumbs and remaining cheese. Grill 2 minutes.
Serve with baked potatoes and salad. Garnish with chopped parsley.

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Tortilla chips:
Have a pan of salt water and dip corn tortillas in just so they are
coated. Cut them to chip size and bake them.

Title: Kochu Jang (Hot Sauce)
Categories: Korean, Condiments
Yield: 4 gallons

7 1/2 c Glutenous rice powder
5 1/2 c Chili powder
5 1/2 c Salt
4 c YEODKIREUM powder
– (dried barley sprout malt)
2 c MEJU powder (soy bean malt)*
8 1/3 c Water

* NOTE: Available in Korean markets. Consists of soy beans which are
made into dumplings, fermented, dried, and then powdered.

In a bowl, combine YEODKIREUM powder and water. Mix well, then
strain off liquid into a large pot. Add glutenous rice powder to
liquid and mix well. Cook over low heat (113F, 45C). Remove from
heat and allow to stand until rice powder is dissolved.

Heat to boiling, then reduce heat and let cook for 30 minutes.

Transfer to a large bowl to cool. When completely cool, stir in MEJU
and chili powder and blend well. Leave overnight.

The next day, mix in 4 cups of the salt and transfer mixture to a
large container. Sprinkle remaining salt over, then cover with
loosely woven cloth such as cheesecloth or gauze. Leave in a sunny
place to ferment, stirring occasionally, for one month.

ADDITIONAL NOTES:
Use a large container, as mixture rises as it ferments. During
fermentation, cover container at night.

Adapted from a recipe in “Quick Easy Korean Cooking for Everyone”
Typed for you by Karen Mintzias

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