Baked Blueberry Puff

Recipe By : Have Your Cake and Eat It, Too, Susan G Purdy, pg 76
Serving Size : 4 Preparation Time :0:00
Categories : Breads Breakfast
Desserts Low Fat
Luncheon Main Dishes
Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tbsp unsalted butter
nonstick cooking spray — butter flavor or reg
1 Lg Egg Beaters® 99% Egg Substitute — *Note, Plus
1 Lg egg white — lightly beaten
1/2 C all-purpose flour
1/2 C skim milk
1/2 Tsp vanilla extract
1 Tbsp granulated sugar
Pinch nutmeg
Pinch salt
1 C fresh blueberries — rinse, pat dry
1/2 lemon
1/4 C confectioner’s sugar

*NOTE: I did not use the 1 large egg it called for but egg beaters instead.

Position a rack in the lower third of the oven and preheat to 425 deg F.
After preheating for 10 min, add the butter and a 5 sec spray of cooking
spray (I didn’t use this much spray) to the pan. Set the pan in the oven to
preheat 10 min.

In a large bowl, whisk together the egg and egg white, then whisk in flour,
milk, vanilla, sugar, nutmeg, and salt. Stir in the berries.

Set a small sifter in a dish and pour the confectioner’s sugar into it. Set
this and the lemon half (plus a reamer if you have one) near the stove.

Pour the batter into the preheated pan and return it to the oven to bake for
15 – 20 min, until the edges are puffed up high and are golden brown.
Remove the pan from the oven. Squeeze the juice of the halved lemon over
the whole surface of the pancake, and sift on the confectioner’s sugar.
Serve hot, directly from the baking pan, cut into wedges. Spoon a little of
the pan sauce over each slice.

Yield: One 10″ pancake; 4 servings.

Advance Preparation:
Baking pan must be preheated in the oven for at least 15 min before adding
the batter. The pancake must be served as soon as it is baked.

Temperature and Time:
425 deg F for 20 min to preheat pan, plus 15 min to bake pancake.

Although the recipes contains blueberries, you can make it with other
berries or sliced fruit. Or you can make it plain without any berries, just
lemon juice and sugar on top. Or as a dessert you could prepare the pancake
plain and serve it with a fruit compote and vanilla nonfat/lowfat/regular
yogurt.

EXCELLENT

Entered into MasterCook and tested for you by Reggie Dwork

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NOTES : Cal 175.6
Fat 3.4g
Carbs 301.8g
Fiber 1g
Protein 5.7g
Sodium 75mg
CFF 17.1%

Zucchini Herb Pate

Recipe By : Country Woman Magazine July/August 92
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers (Dips)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Medium Zucchini — about 1 lb
2 Teaspoons Tarragon Vinegar
2 Teaspoons Sugar
2 Teaspoons Salt — divided
1/2 Cup Fresh Parsley Sprigs — packed
1/2 Cup Fresh Chives — snipped OR
1/4 Cup Dried Chives
8 Ounces Cream Cheese — softened
1/2 teaspoon Pepper
Crackers

Line a mixing bowl with a double thickness of cheesecloth. Coarsely =
shred=20
zucchini into prepared bowl. Sprinkle with binegar, sugar and 1 t salt.=20
Toss gently; cover with a towel and set aside for 1 hour.
Meanwhile, in a food processor with the chopping blade, mince parsley =
and=20
chives. Gather ends of cheesecloth, squeezing out as much liquid as=20
possible.
Add drained zucchini to food processor and process until pureed. Add =
cream=20
cheese, pepper and remaining salt; process until smooth. Press pate into =
a=20
small bowl. Cover and refrigerate overnight. Serve with crackers. Yield: =

1-1/2 Cups.

Diabetic Exchanges: One serving (1 T) equals 1/2 vegetable, 1/2 fat;=20
also, 29 calories, 280 mg sodium, 5 mg cholesterol, 3 gm carbohydrate, 2 =

gm protein, 2 gm fat.

SOURCE:Country Woman Magazine July/August 92 SHARED BY:Gwynne Bodle =
7/92=20
Posted on NVN #67436 by Reichma1 [robbie/asst] on 10/05/93, MM format

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NOTES : I made the tarragon vingar, but have never made

SWEET POTATO, CHEESE AND ONION CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : African Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sweet potatoes — peeled
-sliced thinly
-a little water or stock
1 tb Margarine
1 lg Onion — sliced thinly into
-circles
1 c Cheese — grated
1/2 ts Chili powder
-Salt and Pepper

Preheat oven to 350F/180c/gas mark 4. grease an oven proof dish and line it
with the sweet potato slices. pour in just enough water or stock to coat
the base of the dish evenly and then dot with margarine amongst the layers
of potato. arrange the onion circles on top of the the sweet potato and
finish up with the cheese. Sprinkle on the chili powder, salt pepper.
Cover the dish and cook for 1 hour, removing the lid for the last 15
minutes to brown. Serve hot as a main dish.

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Title: Braised Short Ribs
Categories: Beef, Crockpot, Main dish
Yield: 6 servings

4 lb Beef short ribs; lean
1/2 c Flour
1 1/2 ts Paprika
1 1/2 ts Salt
1/2 ts Dry mustard
2 md Onions sliced, and s
-eperated into rings
1 cl Garlic; chopped
1 c Beer, beef broth or water;
-optional
2 tb Water; optional

Preparation Time: 12:0 Place short ribs on broiler rack or in skillet
and brown to remove fat; drain well. Combine 1/2 cup flour with the
paprika, salt and dry mustard; toss with short ribs. Place remaining
ingredients except 2 tablespoons flour and the water in the crockpot ;

Remove short ribs to warm serving platter. If thickened gravey is
desired, make a smooth paste of flour and water. Turn Crock pot on
High and stir in paste. Cover and Cook until gravey is thickened.

MMMMM

Hickory Smoked Vinasoy.

Makes 10 ounces. (The size of the bottle I use.)

1/4 cup soy sauce. I’ve used Kikkoman and Tamari. Either one.
1 cup apple cider vinegar. (Other vinegars OK. *Really* cheap balsamic
didn’t work well, though. Really good balsamic doesn’t need soy or smoke.)
1 tsp liquid smoke.

That’s it. The soy and vinegar smooth each other’s rough edges, and the
liquid smoke offers a good BBQ’ish flavor. When I’m using nutritional
yeast, I’ll pour a little vinasoy onto the yeast. Seems to work out well.

Cherry Pound Cake

Recipe By : Margaret Davis – From her own cookbook
Serving Size : 24 Preparation Time :0:30
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups sugar
1/2 cup shortening
1 cup butter
5 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cherry flavoring
1 cup milk
1/2 cup cherries in juice — chopped

Cream sugar, shortening and butter; add eggs, one at a time. Add flour,
baking powder, salt, and cherry flavoring alternately with milk. Beat until
creamy. Stir in cherries. Bake in greased tube pan at 325 degrees for 1 hour
and then increase heat to 350 degrees for 30 minutes.

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NOTES : Cherry flavoring has been hard to find. I substitute juice from the
marachino cherries. I also add one tablespoon of vanilla to the recipe. –
John Setzler

ASPARAGUS CREPES WITH MUSHROOM DILL-SAUCE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CREPES—–
1/2 c Whole wheat pastry flour
1/4 ts Salt
3/4 c Soymilk
1 t Safflower oil
—–SAUCE—–
1 tb Margarine
1 sm Onion, quartered thinly
— sliced
1 ea Garlic clove, minced
1 c Small white mushrooms, slice
1 tb + 1 ts flour
3/4 c Soymilk
2 tb Fresh minced dill
1/2 ts Dried tarragon
2 ts Lemon juice
Salt pepper to taste
—–FILLING—–
24 ea Slender asparagus stalks

CREPES: Combine flour salt in mixing bowl. Make a
well in the centre pour in the soymilk oil. Beat
till smooth. Heat a 6 or 7-inch skillet. when hot,
pour in 1/4 c of batter tilt skillet till it’s
evenly coated. Cook over moderate heat till lightly
browned on the bottom. Flip brown the other side.
Remove set on a plate. Repeat with the rest of the
batter, you should have 6 crepes. SAUCE: Heat
margarine in a small pot. Add onion garlic saute
over moderate heat till onion is golden. Add
mushrooms cover. Cook till the mushrooms are limp
juicy. Sprinkle in the flour stir till it
disappears. Slowly pour in the soymilk, stirring.
Bring to a simmer, then stir in the dill tarragon.
Cook at a simmer till the sauce thickens. Stir in the
lemon juice season to taste. Remove from heat
cover. FILLING: Trim about 1/2-inch of the asparagus
stalks scrape off any tough looking skin. Cut
stalks in half steam till tender crisp. ASSEMBLE:
Place 6 asparagus stalks in the centre of each crepe,
letting the tips protrude from the top overlapping
the halved stalks in the centre if necessary. Spoon a
very small amount of sauce over the asparagus. fold
one end of the crepe in towards the centre overlap
the other end over it. Arrange the crepes, folded
side down, in an oiled, shallow baking dish. Spoon
remaining sauce evenly over the crepes. Bake in a
preheated 350F oven until just heated through. Serve
at once.

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OKRA-SHRIMP GUMBO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Whole tomatoes
1 1/2 Cook spoons plain flour
4 Stalks celery, chopped
3 lb Shrimp, peeled, deveined
1/8 c Cooking oil
4 qt Water
Salt and pepper to taste
1 lg Onion, chopped
1/2 Bell pepper, chopped
1/4 c Shallots, chopped
1 pt Salty oysters
2 Boxes frozen okra, unthawed

In large pot, make roux of flour and oil, stirring
until dark brown. Add vegs. until wilted. Cook okra
in separate pot by frying in grease until almost all
of rope is gone. Do not prepare ahead. Add shrimp
to vegs., cook until brigh pink. Add tomatoes, cook
about 5 minutes. Add cooked okra. Simmer for 5
min., add water, more or less depending upon
consistency you prefer. Season with salt and pepper.
Cook abt. 1 1/2 hrs. Add oysters 5 minutes before
gumbo is done. Serve with rice.

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CHEESE-STUFFED FRENCH TOAST WITH STRAWBERRY S

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Diagonally (1-ounce) cut
-slices French bread
1/4 c Sifted powdered sugar
1 Tub (8-ounce) reduced-fat
-cream cheese
2 1/2 c 1% low-fat milk
1/3 c Sugar
1/2 ts Vanilla extract
4 Egg whites
2 Eggs
Vegetable cooking spray
Strawberry Sauce
Candied Lemon Rind

Strawberry Sauce

4 cups sliced strawberries
1/3 cup honey 3 tablespoons fresh lemon juice

Candied Lemon Rind

1 large lemon
1/4 cup sugar, divided
1 tablespoon water

Directions: Cut a horizontal slit through bottom crust
of each slice of bread to form a pocket. Combine
powdered sugar and cream cheese; stir well. Spread
mixture evenly into pockets of bread. Place 6 bread
slices in each of two large, shallow baking dishes;
set aside.

Combine milk, sugar, vanilla extract, egg whites, and
eggs in a bowl; beat well with a wire whisk. Pour milk
mixture evenly over bread slices. Cover and chill 1
hour or until liquid is absorbed.

Coat a large nonstick skillet with cooking spray, and
place over medium heat until hot. Arrange half of
bread slices in skillet, and cook 3 minutes. Turn
bread over, and cook 3 minutes or until browned;
remove from skillet. Repeat procedure with the
remaining bread slices.

Serve with Strawberry Sauce, and garnish with Candied
Lemon Rind.

Directions for Strawberry Sauce: Combine all
ingredients in a bowl; stir well. Cover and let stand
1 hour. Yield: 3 cups (serving size: 1/2 cup).

Directions for Candied Lemon Rind: Using a vegetable
peeler, carefully remove rind from lemon. Cut rind
into 1/8-inch-thick strips; set aside.

Combine 2 tablespoons sugar and water in a 2-cup glass
measure. Microwave at HIGH 1 minute; stir in rind
strips. Microwave at HIGH 2 minutes, stirring every 30
seconds. Add remaining 2 tablespoons sugar, and toss
well. Spread rind in a single layer on wax paper; let
stand at room temperature until dry. Store in an
airtight container. Yield: 1/4 cup.

Nutritional Info:

Cheese-Stuffed French Toast With Strawberry Sauce:
CALORIES 517 (19% from fat); PROTEIN 17.8g; FAT 10.9g
(sat 5.4g, mono 3.9g, poly 1.2g); CARB 89.5g; FIBER
4g; CHOL 101mg; IRON 2.2mg; SODIUM 653mg; CALC 242mg

Strawberry Sauce: CALORIES 89 (4% from fat); PROTEIN
0.7g; FAT 0.4g (sat 0g, mono 0.1g, poly 0.2g); CARB
23.2g; FIBER 2.6g; CHOL 0mg; IRON 0.5mg; SODIUM 2mg;
CALC 16mg

Posted to MM-Recipes Digest V3 #2.TXT

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Title: Aunt Julia’s Paella
Categories: Pork, Chicken, Shrimp, Squid, Spanish
Yield: 6 servings

1 Chicken, cut up (Or 4 thighs
-and legs)
Salt and pepper to thaste
1 lb Lean pork, cut into 1-inch
-cubes=7F
1 md Onion, minced
2 Toes garlic, minced
Cut into 1 1/2 inch julliene
-strips:
1/2 lg Bell pepper
1 lg Carrot
1 Stalk celery
1 c Frozen green peas
1 1/2 lb Peeled shrimp
1 3/4 oz Jar sliced pimento
2 ts Capers, with juice
4 oz Jar pimento-stiffed green
-olives
1/2 lb Calamari (squid), cleaned
-and sliced
5 c Water
4 Chicken bouillon cubes
1 ts Saffron threads
2 1/2 c Uncle Ben’s (c) rice,
-uncooked
3 Hard boiled eggs, sliced
1/2 lb Unpeeled shrimp (heads on)
Oil for frying

{ Submitted by Chiqui Collier, Cookery N’Orleans Restaurant }

In a large electric skillet or paella pan, brown the chicken pieces
(that have been seasoned with salt and pepper) in a little oil.
Remove from the pan. Add the pork cubes to the drippinfs and brown
for about 5 minutes. Remove from the pan. To the pan drippings (add
a little more oil if necessary) add the onion, garlic, bell pepper,
celery and carrot. Stir-fry for 2 minutes.

Add the peas, peeled shrimp, pimentos, capers, chicken, calamari and
pork. Stir. In a separate pot, bring the 5 cups of water to a boil;
stir in the bouillon cubes and saffron. Let it stand for 5 minutes
until dissolved.

Gently stir the rice into the skillet mixture. Slowly pour in enough
of the bouillon mixture to cover the rice and chicken pieces. Cover
and cook over low heat for about 20 minutes. Uncover and
decoaratively arrange the egg slices and raw unpeeled shrimp on the
top. (Add more broth as necessary to keep the rice moist.

Cover and steam for another 10 minutes until the shrimp are cooked
and the rice is tender. (Paella should be moist but not wet!) Place
the pan on a hot pad on the serving table and let everyone help
themselves.

Serve with a mixed green salad, red ripe tomatoes and some French
bread. Also mix up a pitcher of Sangria and enjoy!

Serves: 12.

[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN
0-671-70817-1 ]=7F

Posted by Fred Peters

MMMMM