Title: Key Lime Pie (Diabetic)
Categories: Diabetic, Desserts, Pies
Yield: 1 servings

-Filling 1 9-inch graham cracker
1 Packet Knox Unflavored -crust
-Gelatin -Lime zest
3 tb Lime juice -Thin lime slices
1/2 c Boiling water 1 c Evaporated skim milk
9 1-gram packets Equal 1 ts Vanilla
-(aspartame) -Juice of 1 1/2 limes
-sugar substitute 2 dr Green food coloring

Sprinkle gelatin over lime juice and let it stand for i minute. Add
boiling water and sweetener to gelatin mixture and stir until gelatin
is dissolved. Refrigerate about 45 minutes or until slightly
thickened.
Combine milk and vanilla and freeze 30 minutes. Remove from
freezer and whip at high speed until stiff. Stir lime juice and food
coloring into whipped milk. (Save remaining 1/2 lime for garnish.)
Slowly blend gelatin mixture into whipped milk.
Spoon pie filling into crust. Chill until firm. Garnish with
lime zest and lime slices. Cut into 8 even portions and serve 1
portion per serving. Nutritive value per serving: 111 calories; 14
gm. cholesterol; 4 gm. protein; 5 gm. fat; 130 mg. sodium Food
Exchanges per serving: 1 bread, 1 fat Low-sodium diets: Use salt-free
crust

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Title: Soupe Savoyarde (Savoyard Cream Of Potato Soup)
Categories: Soups/, Stews
Yield: 4 Servings

5 c Chicken stock
4 lg Potatoes, peeled and sliced
2 1/2 c Milk
4 tb Butter
2/3 c Grated Gruyere cheese (or
-Parmesan)
Salt and pepper to taste
4 sl Bread, toasted

Pour chicken stock into a soup pot and bring it to a boil. Add the potatoes
and cook them, covered, over low to medium heat for 30 minutes. Blend the
soup in a blender and then pour it back into the soup pot. Add the milk,
butter, cheese, salt and pepper to taste. Mix well and continue cooking
until all the cheese is melted. Place a slice of toast at the center of
each soup plate. Pour the hot soup on top of the toast and serve
immediately.

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Title: SHEFTALIA (BARBEQUE SAUSAGES)
Categories: Greek, Meats, Bar-b-q
Yield: 50 servings

Karen Mintzias
500 g Finely ground fatty pork
500 g Finely ground veal or lamb
1 lg Onion; finely chopped
-or- grated
1/2 c Finely chopped parsley
2 ts Salt
250 g Panna (caul fat from pig)

Combine pork with veal or lamb, onion, parsley, salt
and a generous grinding of black pepper.
Dip panna into a bowl of warm water for a minute or
two, remove and carefully open out a piece at a time,
laying it out flat on work surface. Cut with kitchen
scissors into pieces about 10 cm (4 inches) square.
Take a good tablespoon of meat mixture and shape into
a thick sausage about 5 cm (2 inches) long. Place
towards one edge of piece of panna, fold end and sides
over meat and roll up firmly. Repeat with remaining
ingredients. Thread sausages on flat sword-like
skewers, leaving space between them. Number on each
skewer depends on their length. Cook over glowing
charcoal, turning frequently. Do not place too close
to heat as sheftalia must cook fairly slowly so that
the inside is well cooked and the outside nicely
browned without being burnt. The panna melts during
cooking, keeping the meat moist and adding flavour.
Excessive flaring of fire can be controlled by a
sprinkle of water on the coals. Serve sheftalia as an
appetizer or a main course.

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Black-Eyed Peas with Ham

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans/Legumes Ethnic
Ham Main Dishes
Microwave Onions
Soul Food Tomatoes
Vegetables Leftovers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Water
3/4 cup Dried black-eyed peas
1 cup Sliced okra
1 small Onion — chopped (about 1/4
1/2 teaspoon Salt
2 Cloves Garlic — crushed
1/4 teaspoon Red pepper sauce
1 tablespoon Vegetable oil
1 tablespoon Chopped fresh cilantro
1 small Tomato — seeded and chopped
1/3 cup Chopped fully cooked smoked

This makes a terrific main dish for two. Heat water and peas to boiling in
2-quart saucepan. Boil uncovered 2 minutes; reduce heat. Add ham. Cover and
simmer 30 to 40 minutes, stirring occasionally, until beans are tender (do
not boil or peas will burst); drain.Cook okra, onion, salt, garlic and red
pepper sauce in oil in saucepan about 5 minutes or until onion is softened.
Stir in cilantro, tomato and peas. Heat until mixture is hot.

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NOTES : 1/2 cup : 150 calories

Title: Greek Potato Salad
Categories: Sun-dried, Potatoes, Salads, Ethnic, Wrv
Yield: 4 servings

-Waldine Van Geffen VGHC42A
3 md Potatoes; slice 1/4″ thick;
-cook
1 1/2 oz Dried tomato halves; chop
-coarse
1 c Seedless cucumber; slice
1/2 c Red onion; sliced
4 oz Feta cheese; crumbled
1/2 c Greek olives; pitted
1 cl Garlic; minced
1 tb Fresh oregano; chopped or
1 ts Dried oregano
Salt and pepper
LEMON DRESSING
1 c Olive oil
2 1/2 tb Lemon juice
4 cl Garlic; minced
1/4 c Fresh oregano; chopped or
2 ts Dried oregano
Salt and pepper

Mix salad ingredients. Mix dressing ingredients and
pour over salad. (wrv)

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CALABRIAN ASPARAGUS SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Clove garlic – minced
2 tb Olive oil – extra-virgin
2 lb Asparagus – trimmed and cut
-into 1-inch pieces
2 ts Salt
1/2 ts Freshly ground pepper
4 c Vegetable Broth – (see
-recipe) OR canned low-
Sodium chicken broth
4 Eggs
1/2 c Parmesan – fresly grated OR
-Pecorino, PLUS extra
For serving
6 sl Italian bread – toasted

Number of Servings: 6

1. In a large saucepan, cook the garlic in the olive
oil over moderate heat, stirring constantly, until
golden, about 3 minutes. Add the asparagus and cook
until bright green, about 5 minutes. Add the salt,
pepper and Vegetable Broth and bring to a boil. Reduce
the heat to moderately low and simmer until the
asparagus are tender, about 15 minutes.

2. In a small bowl, beat the eggs with 1/2 cup of the
cheese. Reduce the heat to low so that the soup is no
longer simmering, and very slowly ladle about 2 cups
of the hot soup into the beaten eggs, whisking
constantly. Once incorporated, gradually stir the egg
mixture into the soup in the saucepan. Increase the
heat to moderately low and cook the soup, whisking
constantly, until it just thickens, about 8 minutes.
Do not allow the soup to boil or the eggs will curdle.
Remove from the heat.

3. Place one slide of toasted bread into each soup
bowl. Ladle the hot soup on top and serve with
additional grated cheese.

Serves 6.

NOTE: Thickening soup with bread is typical of rustic
Italian cooking, in which nothing goes to waste. The
toasts may be made from day-old or slightly stale
bread. Serve with a Sauvignon Blanc.

Posted by Michelle Bass. Courtesy of Fred Peters.

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Wide Noodle Pasta with Red Sauce and Cannellini (LF)

Recipe By : Adapted from Healthy Indulgences by Lynn Fischer
Serving Size : 8 Preparation Time :0:20
Categories : Lynn Fischer Beans
Low Fat Meatless
Pasta 4 Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tomatoes — diced
12 ounces artichoke hearts — rinsed and drained
(12 to 15 oz)
7 ounces roasted red bell peppers — (1 jar) drained
1 1/2 cups fat-free chicken broth — low salt
1/4 cup sun-dried tomato pesto — bottled
1/2 teaspoon dried oregano
1/4 teaspoon Sriracha or Tabasco
4 tablespoons cornstarch
1 whole white onion — chopped
1 teaspoon olive oil — as needed
3 large cloves garlic — coarsely chop
1/2 cup white wine — (fume blanc)
15 ounces cannellini beans — cooked, drained
salt and pepper — to taste
1/4 cup chopped parsley
1 pound pasta — pappardelle
Parmesan cheese — fresh

TOMATO MIX: In a food processor, coarsely chop the tomatoes, artichoke hearts,
and peppers. Transfer to a big bowl and add the chicken broth, pesto, oregano
and hot sauce. Dissolve the cornstarch in this mixture.

ONION MIX Meanwhile, in a large saucepan or wok over medium heat, sweat the
onion until well-browned, adding oil only if needed. Add chopped garlic to wok
and saute for 1 minute. Deglaze the pan with the wine.

BEAN SAUCE: Stirring constantly, add the tomato mixture to the wok and cook
into a sauce; adding more broth or water if needed. Adjust to taste with salt
and pepper. Add the cannellini beans and heat them. Add the parsley.

Meanwhile, cook the pasta al dente. Drain. Serve pasta on heated plates (if
possible) and spoon sauce over, garnish with freshly grated Asiago.

Variations/Substitutions
Substitute 1 leek for the onion.
Substitute 1 16-oz can of ‘recipe ready’ ripe roma tomato concasse for the
fresh tomato.
Substitute broad egg noodles for the pappardelle.

1995 (c) Lynn Fischer: Healthy Indulgences
“Pappardelle with Roasted Red Peppers, Artichoke Hearts, and Cannellini Beans”

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NOTES : “Pappardelle is my pasta of choice for this and many other savory
dishes. It is a long, inch-wide flat pasta. Smaller shapes like fusilli or
penne are excellent too. A sure bet for a quick dinner, this recipe takes 20
minutes from start to finish.” — Lynn Fischer
“This sauce is rich and creamy. Serve as the second course with Italian bread.”
–patH
(475 cals 3g fat) excludes low-fat parmesan cheese
Nutr. Assoc. : 0 0 0 1124 0 1448 0 1471 0 1629 0 0 0 0 0 0 0 0

Blue Cheese Potato Salad

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds unpeeled new potatoes — quartered
1 bottle 8 oz creamy blue cheese dressing
3/4 cup blue cheese — crumbled
1 jar real bacon pieces
1 tablespoon dried parsley flakes
1 tablespoon dried sweet pepper flakes
1 teaspoon ground black pepper
1 teaspoon dried chopped onion

Place potatoes in a large saucepan and cover with salted water. Bring to a
boil and cook until potatoes are tender; drain and rinse with cold water to
stop cooking process. In a large bowl, combine remaining ingredients; stir
in potatoes. Cover and refrigerate 2 hours to flavors to blend. Serve
chilled. Yield: about 9 cups potato salad. From: Quick Gifts of Good Taste.

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