Title: Artichokes Romas Style
Categories: Vegetables, Italian, Masterchefs, Frisco, Gir
Yield: 4 servings

12 sm Artichokes 1/4 c Oil, olive
1 md Lemon 1 c Broth, chicken
2 md Onions, quartered Salt
1 ea Garlic, clove Pepper
1 ts Marjoram, dried

Remove the outer leaves of the artichokes, cut off the tops, and
let the artichokes stand in cold water with juice of the lemon for 10
minutes.

Arrange the artichokes around the sides of a heavy casserole.
Put the quartered onions in the middle. Sprinkle with garlic,
marjoram, broth, salt and pepper.

Cover and bring to boil over high heat. Simmer gently over low
heat, still covered, for 20 minutes.

Serve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA

—–

Title: New Potato Salad with Dried Tomatoes
Categories: Salads, Potatoes, Vegetables, Vegetarian, Side dish
Yield: 8 servings

3 lb Small new potatoes, scrubbed 4 ea Green onions, sliced with
And quartered Some of the green
1 1/2 ts Salt 1/4 c Snipped fresh dill “OR”
1 oz Dried tomato halves 1 tb Dried dillweed
1/3 c Boiling water 1/3 c Reduced fat sour cream
2 tb Olive oil 1/3 c Lowfat plain yogurt
1 1/2 c Sliced celery 1 tb Prepared white horseradish
1/2 c Chopped celery leaves 1/4 ts Pepper

Place potatoes in a large kettle with enough water to cover. Add 1/2 tsp.
of the salt. Partially cover and bring to a boil over high heat. Boil
gently for 15 minutes, or until potatoes are tender but still firm.

Meanwhile, place dried tomatoes in a small bowl. Cover with boiling water.
Let stand 10 minutes.

Drain potatoes well; return to pot. Sprinkle olive oil and 1/2 tsp. of the
salt over potatoes, tossing lightly to coat.

Cut dried tomatoes into thin slivers and add to potatoes. Stir in celery,
celery leaves, green onions, ad dill. Spoon into large bowl; cover and
refrigerate at this point if preparting ahead.

Combine sour cream, yogurt, horseradish, pepper and remaining 1/2 tsp. salt
in a small bowl. Pour over potato mixture and toss gently to coat. Cover
and refrigerate up to 24 hours. Makes 8 servings.

Approximate nutritional analysis: 182 calories per serving; 4 g protein; 32
g carbohydrate; 5 g fat (24% of calories); 3 g fiber; 5 mg cholesterol; 522
mg sodium; 37% of the Daily Value for vitamin C.

From the American Health, June 1995, page 90.

—–

Strawberry Soup

Recipe By : Eat-L
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Soups and Stews
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart fresh strawberries — washed and hulled
1 cup orange juice
1 1/4 tsp instant tapioca
1/8 tsp allspice
1/8 tsp cinnamon
1 cup buttermilk
1/2 cup sugar
1 tbsp fresh lemon juice
1 tsp grated lemon rind

Set aside 6 or so strawberries. Puree’ remaining strawberries in food
processor or blender; strain into large saucepan.* Add orange juice.
Mix tapioca with 1/4 cup strawberry mixture. Add to saucepan with
allspice and cinnamon. Heat, stirring constantly until mixture comes to
a boil. Cook 1 minute or until thickened. Pour soup into large bowl.
Add buttermilk, sugar, lemon juice and lemon rind and blend well. Slice
reserved strawberries and fold into soup.

Cover and chill at least 8 hours. Serves 4 (bowls), or 6 to 8 in cups or
small bowls.

– – – – – – – – – – – – – – – – – –

Per serving: 133 Calories; 1g Fat (6% calories from fat); 2g Protein; 30g
Carbohydrate; 2mg Cholesterol; 23mg Sodium

Title: Maryland Cream of Crab Soup – Carrol’s Creek
Categories: Soups, Main dish
Yield: 4 Servings

1 T Butter
1 sm Onion, chopped
2 Whole cloves
1 lg Bay leaf
1 T All-purpose flour
2 c Milk
1 c Whipping cream
1/8 t Ground nutmeg
1/8 t Cayenne pepper (or more)
1/2 lb Fresh crabmeat, picked over
8 oz Clam juice
1/4 c Dry Sherry
1/4 c Chopped fresh chives or
–green onions

Melt butter in heavy large saucepan over medium heat. Add onion, cloves
and bay leaf and saute until onion is tanslucent, about 3 minutes.
Sprinkle with flour and stir 1 minute. Gradually whisk in milk and cream.
Add nutmeg and 1/8 teaspoon cayenne pepper. Reduce heat to med-low.
Simmer until slightly thickened, anout 15 minutes.

Strain soup into bowl, pressing on solids to release liquid. Return
liquid to same saucepan. Add crabmeat, clam juice, and Sherry; simmer
until thickened, about 15 minutes (do not boil). Season with additional
cayenne pepper, if desired, and salt and pepper.
(Can be made 1 day ahead. Chill. Rewarm over low heat.)

Ladle soup into bowls; garnish with chives.

Reprinted from Bon Appetit’s “Chefs at Home” magazine, Sept 1997.

—–

Mexican Shredded Spiced Beef (Carnitas)

Recipe By : the California Culinary Academy
Serving Size : 20 Preparation Time :5:00
Categories : Mexican Tuna
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 pounds beef chuck roast
1/4 cup bottled hot chile salsa
5 cloves garlic — minced
2 1/2 tablespoons chili powder
2 tablespoons fresh oregano — chopped
1 1/2 teaspoons ground cumin
16 ounces canned stewed tomatoes
salt to taste

1. Preheat oven to 300 degrees F. Trim excess fat from roast.

2. Mix together salsa, garlic, chili powder, oregano, and cumin to make a
paste.
Spread on roast.

3. Wrap roast in a large piece of aluminum foil, folding edges to seal tightly.
Place in roasting pan, with seam of aluminum foil up.

4. Bake until meat is so tender that it will shred easily, 4 to 4-1/2 hours.

5. Unwrap meat; discard fat and bones. Skim fat from drippings and reserve
drippings. When roast is cool enough to handle, shred meat.

6. Transfer meat and drippings to a large pan. Stir in tomatoes and their
juice,
breaking them up into small bits. Heat through. Season with salt; adjust
flavors
to taste, adding more salsa and seasonings if desired.

Makes about 7 cups shredded beef (enough for about twenty 8-inch tortillas).

* Timesaver Tip: Beef can be made up to 3 days ahead and stored, covered, in
refrigerator. It can also be frozen at 0 degrees F up to 3 months. To freeze,
package beef in meal-sized servings.

Microwave Version:

1. Trim excess fat from roast. Mix together salsa, garlic, chili powder,
oregano, and cumin to make a paste. Spread on roast.

2. Place roast in a large (14- by 20-inch) oven cooking bag; squeeze out most
of
the air and tie securely. Place roast in a large baking dish.

3. Microwave roast on 100% power for 10 minutes. Reduce power to 50% and
microwave until meat is so tender it will shred easily, about 2 hours.

4. Unwrap meat; discard fat and bones. Skim fat from drippings and reserve
drippings. When roast is cool enough to handle, shred meat.

5. Transfer meat and drippings into a 2-quart casserole. Stir in tomatoes,
breaking them into small pieces. Microwave on 70% power until mixture is heated
through, about 3 minutes. Season with salt; adjust flavors to taste, adding
more
salsa and seasonings if desired. Preparation time: about 2-1/2 hours.

– – – – – – – – – – – – – – – – – –

NOTES : Use this tasty spiced beef to fill tacos, enchiladas, and burritos.
It’s
a particularly good recipe for the microwave oven, which cuts cooking time by
half, saving both energy and time. The recipe makes enough to freeze half for a
future meal.
Nutr. Assoc. : 0 1325 0 0 0 0 5132 0

Title: Walt Disney’s Own Chili and Beans
Categories: Chili, Legumes, Ground beef, Restaurants
Yield: 6 -8 servs

——————-MICKEY’S GOURMET CKBK——————-
2 lb Dried pinto beans
2 md Onions, sliced
1/4 c Veg oil
2 cl Garlic, diced
1 c Celery, chpd
2 lb Ground beef
1 t Chili powder, or more
1 t Paprika
1 t Dried thyme
28 oz Cn tomatoes, about 3c
Salt and pepper

———————SPICIER VARIATION———————
1/8 t Coriander
1/8 t Turmeric
1/8 t Chili seeds
1/8 t Fennel
1/8 t Cloves
1/8 t Cinnamon
1/8 t Dried ginger
1 sm Mexican chili pepper

Walt Disney’s personal recipe.
Wash, sort and soak beans in cold water overnight.
Drain; place in 2 qt saucepan. Add water to cover 2″
over beans. Add onions and simmer in covered pot until
tender, 2 hrs. Meanwhile, heat oil in lg sauce pot;
saute garlic until lightly browned. Add celery and
beef; cook. Add chili powder, paprika, and thyme.
Break up tomatoes with spoon and mix with meat
mixture; cover, simmer 1 hr. When beans are tender,
combine with meat, stirring gently. Salt and pepper
and add additional spices if desired, cook 30 mins.

—–

SEARED TUNA AND SPINACH SALAD WITH WARM PANCETTA DRESSING

Recipe By :ESSENCE OF EMERIL SHOW #EE2420
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 whole shallots
Salt and pepper
1 cup port wine
3 tablespoons olive oil, — in all
8 ounces pancetta, — small dice
1 bay leaf
2 tablespoons pommace oil
1 tablespoon rice wine vinegar
1 teaspoon minced garlic
1 tablespoon roughly chopped flat leaf parsley
1/2 pound haricot verte, — cleaned and blanched
4 (4-ounce) tuna loins
1/4 cup cracked black pepper
1 (10-ounce) bag of spinach, — cleaned and stemmed.
1 tablespoon chopped parsley
Edible flowers
Sprouts

Preheat the oven to 400 degrees. Season the whole shallots with salt and
pepper. Place the shallots in a small shallow baking pan and cover with the
port wine. Roast for about 10-15 minutes or until the shallots are golden
brown. Remove from the oven. Remove the shallots from the liquids and set
aside, reserving the liquid.

In a saut_ pan, heat 1 tablespoon olive oil. When the oil is hot, slowly
render the pancetta with the bay leaf, until crispy, about 10 minutes. Pour
the render pancetta, along with the fat, in a small mixing bowl, whisk in
the pommace oil, rice wine vinegar, reserved liquid from the shallots, the
roasted shallots, garlic, parsley, and haricot verte. Season the dressing
with salt and pepper. Set the dressing aside, in a warm area on the stove.

Season the tuna with salt and cracked black pepper. In a saut_ pan, heat
the remaining 2 tablespoon olive oil. When the oil is hot, sear the tuna
for 2-3 minutes on each side for rare. In a mixing bowl, toss the spinach
with the dressing. Season with salt and pepper. Mound the greens in the
center of the plate. Slice the tuna loin in half and arrange the tuna
against the greens. Garnish with parsley, edible flowers and sprouts.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Title: HAMBURGER CORNMEAL SHEPHERD’S PIE
Categories: Diabetic, Meats, Main dish, Casseroles, Crockpot
Yield: 8 servings

1/2 c Green pepper; chopped finely
1/2 c Flour;
3/4 c Yellow cornmeal;
1/4 c Onion, minced finely
2 c Ground round;
5 tb Oil;(far to much by today’s
-standard
1 c Tomato sauce;
2 tb Tomato catup;
2 ts Salt;(far to much by today’s
-standard
Dash lemon pepper;
1 ts Chili powder;
Sugar sub equlivalent to
-1 tb sugar
2 ts Baking powder;
1/2 ts Thyme;
1/4 c Egg;(1 med)
1/2 c Skim milk;

Preheat oven to 400F. Saute pepper, onion, beef in 2
tablespoons of oil in skillet, until beef is well
browned. Stir in tomato sauce, catup, 1 ts salt (ugh),
lemon pepper, add chili powder. Put into 1 1/2 quart
casserole. Stir flour, cornmeal, sweetener, baking
powder, remaining salt (ugh) and thyme together in a
bowl; then add egg milk, and rest of oil. Stir until
smooth. Top the first mixture with second and bake,
uncovered, or until the cornmeal is sightly brown and
firm to touch (about 1 hour). Loosen cornmeal with a
knife around edges, turn on serving plate with top
side down. I think that this could be make in the a
Crockpot, as this was before the days of the
crockpot!!!

Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE +
2 FAT EXCHANGES + 1 1/2 MEAT EXHANGES + 1/2 VEGETABLE
EXCHANGE

Source: Recipes for Diabetics by Billie Little and
Penny L. Thorup Brought to you and yours via Nancy

—–

Title: Baked Macaroni with Chipped Beef
Categories: Pasta
Yield: 4 servings

1/2 lb Elbow macaroni
1 qt Water

MMMMM———————CHIPPED BEEF GRAVY————————–
4 oz Chipped beef
1/4 c Butter
1/4 c Flour
3 c Milk
Salt
Pepper

This utterly American recipe appeared in the 1930 edition of “The
Boston Cooking School Cookbook,” and cheese-flavored versions
survived in “The Fannie Farmer Cookbook” as late as 1979

In saucepan, boil macaroni in water until cooked. Drain well. Toss
with Chipped Beef Gravy. Ladle into baking pan and bake at 325’F. 10
minutes.

Each serving contains about: 485 calories; 1,020 milligrams sodium; 65
milligrams cholesterol; 19 grams fat; 57 grams carbohydrates; 20 grams
protein; 0.19 gram fiber.

CHIPPED BEEF GRAVY:

In bowl, soak chipped beef in hot water until softened, then drain.

Melt butter in saucepan, add flour and stir until blended. Whisk in
milk and stir over medium heat until thickened, about 2 minutes. Add
chipped beef and season to taste with salt and pepper.

MMMMM

BEAN THREAD SALAD (YUM WOON SEN)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1/4 c Large dried shrimp
2 oz Mung bean thread noodles
4 Or 5 medium raw prawns,
-shelled, deveined
3 tb Fresh lime juice
2 1/2 tb Fish sauce
3/4 ts Sugar
1 Or 2 medium button
-mushrooms, thinly sliced
1 Celery stalk, thinly sliced
-at an angle
1 Green onion, sliced into 1
-1/2-inch lengths
1 tb Coarsely chopped coriander
-leaves
Red lettuce, washed and
-drained

This salad is very easy to make, and combines the sour, sweet and salty
flavors typical of Thai cuisine. From “Thai Cooking From the Siam Cuisine
Restaurant” (North Atlantic Books, 1989).

Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces.
(They should still be in relatively whole pieces.) Set aside.

Soak the mung bean thread noodle in water for 1 hour, until soft. Using a
strainer to hold the noodles, dip them into boiling for 1 second. Remove
and immediately dip into ice water to stop the cooking. Drain well and set
aside.

Using a strainer to hold the prawns, boil for 6 seconds until they turn
pink. Drain well.

Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add the
dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green
onions and coriander leaves.

Arrange the salad on a bed of lettuce and serve immediately. PER SERVING:
105 calories, 5 g protein, 15 g carbohydrate, 0 g fat, 32 mg cholesterol,
912 carbohydrate, 1 g fiber.

From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

– – – – – – – – – – – – – – – – – –