Quick Bacon-Spinach Dip

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dips Meats
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Frozen Chopped Spinach — *
1/2 c Crisp Bacon — Crumbled, **
2 1/4 ts Fresh Dill — Chopped, OR
1/2 ts Garlic Powder
1/2 c Imitation Bacon Bits — OR
1 c Mayonnaise
3/4 ts Dried Dill — Crushed
1/8 ts Cayenne Pepper

* Thaw and drain one 10-oz package of frozen, chopped Spinach ** 6 or 7
slices of bacon cooked until very crisp should give you this
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Squeeze as much water as possible from the spinach. Mix the bacon and
spinach and add the other ingredients, blending well. Cover and chill.
Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Apples, Fennel, Zucchini,
Monterey Jack or Cheddar Cheese Sticks, Toast Triangles, Pears

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Per serving: 281 Calories; 29g Fat (91% calories from fat); 2g Protein; 4g
Carbohydrate; 22mg Cholesterol; 247mg Sodium

Title: Pureed Peas
Categories: Baby food
Servings: 2

1 c Fresh peas
1 ts Sweet butter

From “Baby’s First Helpings” by Chris Casson Madden ISBN: 0-385-19143-X

Formula, breast milk, or cooking water (about 8 teaspoons)

Boil or steam peas for 7 to 12 minutes or until tender. Drain and puree in
your food processor or blender with some of the steam water or formula or
breast milk until very smooth. Remove from the blender and mash with
butter. Refrigerate or freeze leftovers in ice cube trays.

Makes 2-8 servings

MMMMM

Title: Rice summer salad
Categories: Salads, Low-Fat, Mcdougall
Yield: 8 servings

4 c Brown rice, long-grain; cook
1/2 c Cider vinegar
-or wine vinegar
1/4 ts Dry mustard
1 ts Tarragon
6 Green onions; chopped fine
2 Celery; chopped
1 lg Green bell pepper; chopped
1 lg Tomato
1 c Green peas, frozen; cooked
5 tb Pimiento; diced
1/4 c Fresh parsley
1 Cucumber; optional

Recipe by: McDougall Plan Mix vinegar, mustard, and tarragon. Pour over the
cooked rice. Mix well. If rice is warm, let cool to room temperature before
adding remaining ingredients. When rice is cool, add remaining ingredients.
Toss gently. Cover and refrigerate at least 2 hours before serving.

HELPFUL HINTS: For a variation, substitute basil or dill weed for the
tarragon. Short-grain brown rice also may be used. Serve as a cool main
dish for a hot summer’s evening, either plain or piled on lettuce leaves
and garnished with tomatoes and watercress.

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

STEAK AND OYSTERS A LA CREOLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Fish
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Filet mignon steaks
1 qt Fresh oysters, drained
1 1/2 c Xvirgin olive oil, divided
2 c Dry vermouth
4 Cloves of garlic
3 tb Tony chachere’s creole
Seasoning
2 c Sour cream
4 tb Prepared horseradish
2 tb Creole mustard
2 tb Chili sauce
1 1/2 c Green onions, thinly sliced
1 c Fresh parsley, finely minced
2 Dozen fresh spinach leaves,
Cleaned and crisped
4 lg Lemons, wedged

Place steaks and oysters in shallow pan. Add 1 cup oil, vermouth, garlic
and Creole seasoning. Let stand 20 minutes, turning steaks occasionally.
In mixing bowl, combine sour cream, horseradish, mustard, chili sauce,
green onions and parsley. Saute steaks in heavy skillet on high heat in
remaining olive oil. Cook 3 minutes on each side for medium rare. While
steaks are cooking, place oysters and marinade over medium heat 6 minutes
or until edges curl.
Decorate 6 heated serving plates with spinach. Arrange oysters next to
steaks on plates. Spoon sour cream sauce beside steaks and oysters and
over cooked rice. Garnish with lemon. Serves 6.

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Fire Alarm Chili From College Park

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Margarine
2 pounds Ground beef
4 dashes Worcestershire sauce
4 tablespoons Chili powder
1 teaspoon Sugar
2 Onion — chopped
2 cans (#2 cans) Tomatoes
1 can (#300) Chili beans
Salt and pepper to taste

Melt the margarine in a large skillet. Crumble and brown the beef, adding salt
and pepper to taste.
Skim off excess fat. Add the worcestershire sauce, chili powder, sugar, onions
and continue cooking until onions are almost done. Chop the tomatoes and add
them along with the beans. Bring the mixutre to a boil then lower heat to
simmer for about 1 hour before serving.

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Title: BOW TIE PASTA WITH BLACKENED SCALLOPS
Categories: Pasta, Shellfish, Lo/no-fat
Yield: 4 servings

FOR THE PEPPER SAUCE—–
2 Red bell pepper — roasted
1/3 c Shallot — chopped
1 Clove Garlic
1 tb Sherry Vinegar
3/4 c Seafood Stock
1 tb Dried basil
FOR THE CILANTRO PESTO—–
2 tb Walnuts — chopped
2 Cloves garlic — peeled
1 1/2 c Fresh cilantro leaves
1/4 c Seafood stock
3 tb Lemon juice
8 oz Pasta — bow tie shaped
1 lb Scallops, large
4 tb Blackening seasoning
1 tb Paprika
1 ts Dried thyme
1/2 Lemon

Note: Seafood Stock can be made from fish-flavored bouillon cubes,
available in most supermarkets.

Bring a large pot of water to a boil over high heat.

In the meantime, make the pepper sauce. Put the roasted peppers,
shallots, garlic and vinegar in a blender and puree until smooth. Add
1/2 cup of the seafood stock and the basiland mix until blended.
Transfer the mixture to a small saucepan, cover, and w

For the cilantro pesto, put the walnuts, garlic and cilantro in the
bowl of a food processor. Turn the machine on and add 1 tablespoon
of the seafood stock through the feed tube. Drizzle in the lemon
juice to form a paste. Transfer the contents of the food processor to
a small mixing bowl and whisk in another 3 tablespoons of the stock.

When the water comes to a boil, add the pasta to the pot. Cook for 8
to 10 minutes, to desired tenderness. Drain.

Dust the scallops with the blackening seasoning, paprika and thyme.
Heat a heavy frying pan for 2 to 3 minutes over medium heat. Spray
the pan with vegetable oil. Add the prepared scallops and sear them
for 2 minutes on each side. Reduce the heat to low Cover and cook
for 5 minutes, until the scallops are firm.

Return the drained pasta to the pot. Over low heat stir in the
cilantro pesto.

Divide the pasta among 4 bowls. Place 4 scallops on top of each and
pour the pepper sauce over the scallops.

Fat per serving= 4.0 grams Calories per serving= 314 IN THE
KITCHEN WITH ROSIE by Rosie Daley

Recipe By :

MMMMM

CHICKEN SOUP AVGOLEMONO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
64 oz Chicken broth
-(You can get away
-with instant broth,
-but make sure it is
-of good quality.
-I usually use Knorr
-Chicken Bouillon cubes)
4 tb White rice (unconverted,
-not Uncle Ben’s!!!)
2 lg Eggs
1 Lemon
1/2 ts Salt (or more to taste)

Bring the broth to a boil and add the rice and salt.
Let rice cook for 15-20 minutes. Remove pot from stove
and let it cool for a while.

Separate the whites from the egg yolks, and beat the
whites in a large bowl, until they thicken a little.
Add the yolks and the juice of the lemon and beat
until you get a uniform mixture.

Now carefully, using a ladle, pour some of the warm
broth into the egg mixture, while beating
continuously. When your bowl is full, pour the
contents back into the remaining broth, and stir until
you get a uniform mixture.

Now serve and, I hope, enjoy!

NOTES:

* Greek style egg lemon chicken soup — Avgolemono
in greek means egg and lemon and is the most popular
technique for preparing soup in Greece. So much so,
that unless stated otherwise, when one talks of soup,
one means avgolemono soup. What follows is a recipe
for my favourite, chicken soup, but feel free to
substitute any kind of meat or fish broth for the
chicken. Yield: Serves four -hungry- people.

* This process of treating eggs is known in greek as
avgokomma, and describes both this process and what
will happen if you are not very careful, the egg will
coagulate and spoil everything! In order to avoid such
an unfortunate occurrence, you must let the broth cool
a little before adding the egg. This can easily be
done by starting to beat the eggs only after you have
removed the broth from the stove, thus giving time to
the broth to cool. However, if you’re in a hurry, you
can pour a small glass of cold water into the broth
(which will obviously make the soup more diluted).
The broth must be poured slowly into the egg and lemon
mixture, but the two must be blended quickly (use of
an electric mixer is recommended).

* The original recipe does not require beating the
whites separately, so you can simply beat the eggs
whole until the whites blend with the yolks, and then
add the lemon. If you prepare the eggs this way, the
soup will be a little less smooth.

* The soup can be kept in the refrigerator for a day
or two. Be careful not to bring it to a boil when
re-heating it, because the egg will coagulate.

: Difficulty: moderate (handling of egg whites in
soup takes experience). : Time: 30 minutes.
: Precision: Approximate measurement OK.

: Kriton Kyrimis
: Princeton University, Computer Science Dept.
: princeton!tilt!kyrimis
: I reversed the polarity of the neutron flow…

: Copyright (C) 1986 USENET Community Trust

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LIGHT VEGETABLE BROTH (VEGAN)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low-fat Soups
Mcdougall Prodigy
Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 1/2 qt Water
2 c White wine
– or unsweetened apple juic
6 Celery — thickly sliced
6 Carrots — scrubbed and
— coarsely chopped
2 lg Potatoes — scrubbed and
— coarsely chopped
3 md Zucchini — thickly sliced
2 lg Onions — chopped
1 Leek, white part only — clean
— thickly sliced
5 To 6 cloves garlic — crushed
1/2 lb Mushrooms — cleaned left wh
10 Peppercorns
Large sprigs fresh parsley
Large sprigs fresh thyme
2 Bay leaves

Recipe by: The New McDougall Cookbook Place all of the
ingredients in a large soup pot. Bring to a boil,
reduce the heat, cover, and simmer over low heat for 3
to 4 hours. Strain the broth and discard the
vegetables. Freeze in 1- to 2-cup containers for use
in recipes calling for vegetable stock or broth.
:

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Title: Gingersnaps
Categories: Cookies
Yield: 48 cookies

1 c C and H Brown Sugar; packed
3/4 c Shortening
1 Egg
1/4 c Molasses
2 c All-purpose flour
2 ts Baking soda
1 ts Ginger
1 ts Cinnamon
1 ts Cloves
1/4 ts Salt
C and H Granulated Sugar

Cream together sugar and shortening until fluffy. Add egg and molasses;
beat well. Combine dry ingredients and add to creamed mixture; mix well.
Chill dough, then shape into 1-inch balls and roll in granulated sugar.
Place 2 inches apart on greased cookie sheet. Bake in 350 degree oven 12
to 15 minutes. Makes 4 dozen snappy cookies.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

GULYASSUPPE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Onions — chopped
1/4 lb Bacon — diced
1 t Paprika
1/2 ts Caraway seed
1 pn Marjoram
1 Garlic clove — crushed
6 c Beef stock
1 lb Soup meat — finely cubed
1 t Salt
3 Tomatoes — peeled/seeded/diced
3/4 lb Potatoes — peeled/diced
1/4 c Flour
3/4 c Water
3 Beef franks — cooked/peeled
Lemon juice

Saute the onions and bacon, until the onions are
golden and puffy. Add the paprika, caraway seeds,
marjoram and garlic. Cook just a minute and add the
beef stock, soup meat, salt and tomatoes. Simmer for
20 minutes. Add the potatoes, and more beef stock, if
needed. Continue to cook until the meat and potatoes
are soft. Make a thin cream of the flour and water,
and stir it slowly into the soup. Continue to cook
until thickened. Slice the cooked franks about 1/4″
thick and add to the soup along with a squeeze of
lemon juice. Gourmet’s Old Vienna Cookbook

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