Gold Medal Corn Zucchini Casserole

Recipe By : FWD: Foodwine List (listserv@CMUVM.CSV.CMICH.EDU)
Serving Size : 12 Preparation Time :0:10
Categories : Side Dishes – Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tablespoons butter
1 cup onion — chopped
2 medium zucchini, trimmed, quartered lenghtwise — thinly
sliced
(about 1 lb.)
3 1/2 cups fresh corn kernels or frozen — thawed
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 tablespoons flour
1 1/2 cups 2% low-fat milk
Crumb Topping
2 tablespoons butter
2 teaspoons garlic — minced
3/4 cup bread crumbs
1 teaspoon oregano
6 ounces Monterey Jack or Italian Fontina — cut into 1/2″
cubes

For casserole: Melt butter in a large skillet over medium heat. Add onion
and cook, stirring often, until soft, but not browned, about 6 minutes. Add
zucchini and cook 5 minutes until crisp tender. Stir in corn, salt and
pepper. Cook about 3 minutes until hot, then stir in flour and cook 2
minutes more. Gradually stir in milk. Bring to a simmer, stirring often and
cook 5 minutes until thickened and creamy. Let cool.

For topping: Melt butter in a large skillet. Add garlic and stir over low
heat 1 minute without browning. Add bread crumbs and oregano; cook, stirring
often, until crumbs are toasted. Let cool.

Stir cheese into corn mixture and spoon into a shallow 2-quart baking dish.
Sprinkle with topping. Heat oven to 350. Bake casserole for 30 minutes or
until hot and bubbly.

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Low-Fat Pesto

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 milliliters Garlic
2 cups Fresh basil; loosely packed — wash, dry
4 Green onions — cut 1″ pieces
2 tablespoons Parmesan — grated
1/8 teaspoon Ground black pepper
1 tablespoon Olive oil
1/3 cup Water

Start food processor, drop garlic into feed tube and process until chopped.
Add basil, onions, Parmesan and pepper. Pulse on and off (about 6 times) until
finely chopped. Pour in oil and water and process until mixed well, scraping
down sides with spatula once or twice.
Makes about 3/4 cup. Use in Vegetarian Pesto Lasagna.

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Title: Selsig Morgannwg (Glamorgan Sausages) Welsh
Categories: Main dish Vegetables
Servings: 6

5 oz Fresh white breadcrumbs 1 x Small onion finely chopped
3 oz Grated cheese 1 x Salt and pepper
1 x Pinch of mustard 2 ea Eggs
1 x Flour and raspings to coat

Mix breadcrumbs and cheese, finely chopped onion and seasonin. Beat
together 1 egg and 1 egg yolk and use to bind mixture.

Make into even sized sausage shapes (12) and roll in flour. Coat in
beaten egg white and raspings. Fry in hot fat or oil.

Glamorgan Sausages are particularly appetising served with fresh green
salad and red peppers. An ideal dish for a summer’s day picnic.

British Egg Information Service Leaflet

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UNUSUAL LEMON TART

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–FOR SHORTCRUST
PASTRY——————-
4 oz Flour
2 oz Fat (loz lard 1oz marg)
1 pn Salt
4 tb Water to mix (more may be
-required)
—–FOR FILLING—–
1 lg Cooking apple
1 Lemon
1 Egg
3 oz Sugar

1. Make pastry and line a 7″ flan ring
2. Peel and grate the apple, add the sugar and then
the grated rind and juice of lemon
3. Beat the egg, add to the apple mixture, mix well.
4. Put filling into the tart case and bake at Reg 4,
350~F (170~C) for 25 – 40 minutes.

( With thanks – this is a recipe that Mrs Jowett
handed out at the Adult Ed.
Cookery Class at Dartford Kent in 1972 – often used
over the years. Hope you
enjoy it too!)

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1 cup dry chick peas, cooked (about 2 1/2 cups)
3-4 green onions with tops, sliced
1 large carrot, grated or cut in fine matchsticks
3/4 cup minced fresh parsley
1 TBS nonfat yogurt (optional, I skip it)
2 TBS unpasteurized cider vinegar
1/4 tsp dried basil (or 1 rounded TBS fresh, minced)

Stir together yogurt, vinegar and basil. Combine with remaining
ingredients, and chill several hours before serving. Goes well with dark
green things, like spinach soup, or broccoli and noodles. Or, stuff into a
pita bread lined with spinach leaves.

Cheap, easy, doubles or triples well, freezes badly, but can be made ahead
and lasts several days in the fridge.

Popcorn:
To get a salt (and I suppose a butter flavor, if you are so inclined)
you can put the popcorn kernels in a jar and add mixed salt water.
Add just enough so that you can coat all the kernels. You can
leave the jar closed for a couple days, or if there is too much moisture,
you can drain out the excess. Then just put the popcorn kernels in your
popper (microwave or hot air) and it will have a salt flavor when popped.

Title: LETTUCE SOUP
Categories: Soups, Vegetarian
Yield: 6 servings

2 T Onion; minced
1 T Butter
1 T Flour
1/2 ts Salt
1/4 ts Nutmeg
1 ds Pepper
4 Chicken bouillon cubes
3 1/2 c ;Water, boiling
1 md Lettuce; shredded
1 Egg yolk; slightly beaten
1/2 c Whipping cream

Saute onion in butter until gently golden. Stir in flour, salt, nutmeg
and pepper. Dissolve bouillon cubes in boiling water; add to onion
mixture slowly. Cook over medium heat. Stir until thickened. Add
lettuce. Cover and let cook 3 minutes.

Mix together egg yolk and cream. Stir 1/4 cup soup into yolk-cream
mixture. Pour mixture into soup, stirring constantly. Cook over low
heat, stirring, until soup comes to a boil. Remove from heat. Serve at
once.

From Bon Appetit’s “Too Busy To Cook”, 1981
per Michelle Bass
Fidonet COOKING echo
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Title: MORT’S FRENCH TOAST W/ CREAM CHEESE *** BGMB9
Categories: Brunch, Breads
Yield: 4 servings

-ELAINE RADIS BGMB90B
8 Bread; challa is best
4 oz Cream cheese
4 Eggs; large
1/2 c Half and half; or milk*
1/3 c Marmelade; or jam of choice

*Sometimes more… Howard made this just last month in
honer of his Dad at JAKE’S in Londonderry, VT. It is
truly ‘baaad’and Mort promised he would eat it only at
the restaruant.

TAke all the ingredients except the bread and put
through the blender or FP. Spray with Pam (at this
point, who cares) or butter a 8″ square pan. Pour a
bit of the batter in the bottom of the pan and put 4
slices down and pour about half the batter over the
bread. Then 4 more slices and the rest of the batter.

Sprinkle with cinnamon and bake at 350 degrees for
about 3/4 hour. Pour the batter at least 1 hour before
baking and as much as overnight. Please refigerate.
Howard stuffed the bread with extra chuncks of cream
cheese….but why not fruit like apples or banana
slices???? You could add some brown sugar to the
batter and a dash of vanilla. We didn’t, but served
with VERMONT MAPLE SYRUP. Converted by MMCONV vers.
1.00

—–

Title: Basic White Sauce Cheese Sauce
Categories: Diabetic, Cheese, Sauces
Yield: 4 servings

MMMMM————————WHITE SAUCE—————————–
1 tb Betty’s Butter; 1/8 ts Salt
1 tb Arrowroot; 1/8 ts White pepper
1 c Evaporated Milk;

MMMMM————————CHEESE SAUCE—————————–
1/4 c Low-fat Cheese sauce -Shredded

Heat butter in a small non-stick skillet, then in arrowroot.
Gradually add milk, cook stirring until sauce thickens. Stir in salt
pepper. VARIATIONS: THICKER SAUCE…Add more butter and more
arrowroot for each cup of milk.

CHEESE SAUCE: Add 1/4 cup shredded low-fat cheese to hot sauce; cook,
stirring, until melted.

White Sauce Food Exchanges Food Values: Food Exchange per serving:
1 MILK EXCHAGE + 1/2 FAT EXCAHNGE CAL: 108; CHO: 5mg; CAR: 9g; PRO:
137; SOD: 137mg; FAT: 3g;

Cheese Sauce Food Exchanges Food Values: Food Exchange per serving:
1 MILK EXCHANGE + 1/2 FAT EXCAHNGE CAL: 108 CHO: 11mg; CAR: 10g;
PRO: 7g; SOD: 291; FAT: 5g;

Light Easy Diabetes Cuisine by Betty Marks

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Title: Coleslaw (Lf)
Categories: Low-Fat, Mcdougall, Vegan, Side Dish, To Try
Yield: 8 servings

———————————-DRESSING———————————-
2 tb Balsamic vinegar;
6 tb Cider vinegar;
2 tb Dijon mustard;
1 tb Low-sodium soy sauce;
2 ts Honey;
1/2 ts Celery seed;
1/2 ts Caraway seed;
1/4 ts Pepper; black

———————————–SALAD———————————–
2 c Green cabbage; shredded
2 c Red cabbage; shredded
Carrot; julienned
Red pepper; julienned
Green pepper; julienned
Yellow pepper; julieened
1/4 c Scallions; finely chopped
1/4 c Fresh parsley; minced

——————————–PER SERVING——————————–
38 x *cals
*gm protein
13/16 x *gm fat
6 x *gm carbo
130 x *mg sodium
*gm fiber

Dressing: Mix dressing ingredients together in a small jar. Set aside.
Salad: Combine vegetables in a large bowl. Pour dressing over vegetables
and toss to coat. Refrigerate at least 1 hour to blend flavors.
Serves 8.

Author’s Note: Here’s a tasty, mayonnaise-free version of a favorite
American salad.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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