Title: WALDORF STYLE SALAD-WW
Categories: Fruit
Yield: 4 servings

2 T Lemon juice
2 ea Apples; sml Red Delicious
1 c Celery; diced
1/4 c Raisins; dark
2 1/2 T Mayonnaise; reduced cal.
4 ea Romaine lettuce leaves
1 1/2 T Sunflower seeds

In small mixing bowl sprinkle lemon juice over apples which have been
cored and diced. Toss lightly to combine and add celery, raisins,
and mayo. Mix until thoroughly coated. Cover with plaxtic wrap and
refrigerate for at least 30 minutes. To serve, line 4 salad plates
with lettuce leaf; top each with an equal amount of apple mixture and
sprinkle each with 1 t. sunflower seeds.

MMMMM

HAM JADE WITH OYSTER-FLAVORED SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Chinese
Ethnic Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SAUCE—–
2 T Oyster sauce
1 t Sugar
2 T Rice wine or sherry
1 T Rice vinegar
1 T Soy sauce, reduced sodium
1 T Ketchsup
1 Clove garlic, crushed in a
Press
—–HAM AND JADE—–
4 oz Lean ham, cut into thin-
Strips
1 T Peanut or Canola oil
1 md Onion, peeled sliced into
Thin strips (1 to 1 1/2 c)
1/4 t Sugar
1 1/2 t Ginger, minced
2 c Broccoli florets
1 Carrot, peel slice diag.
2 T Walnuts, coarsely chopped

SAUCE: Combine all the ingredients for the sauce in measuring bowl. Stir
well to blend; set aside.
HAM AND JADE: Lightly precook the broccoli by placing the damp florets in a
microwave-safe container. Cook on high (100%) power for 3 minutes, stiring
after one minute. Remove and allow to cool. Lightly precook the carrot
slices in the microwave for 1 minute on high. Allow to cool.
Assemble all ingredients near the wok. Heat the oil in the wok or large
non-stick skillet over high heat. When hot, add the onion slices, Cook,
stiring constantly for about 4 minutes, until onions are soft and lightly
brown. Sprinkle with sugar and ginger and cook for 1 minute longer. Add the
broccoli, carrots and ham and cook, stirring constantly for 2-3 min. until
broccoli is tender, but still has some crunchiness.
Stir in the sauce and walnuts and bring mixture to a boil. Cook for 1 min.
longer, until fragrant. Remove from heat. Serve immediately over Gingered
Rice.

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OYSTER FRITTERS CAJUN-STYLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
48 ea Shucked oysters w/liquid
6 ea Eggs, beaten
4 T Baking powder
1/4 ts Oregano flakes
1 t Black pepper
1/2 ts White pepper
1 1/2 ts Tabasco sauce
2 c Flour, all-purpose is best
1 c Milk or Half Half
1 t Salt
1/4 lb Butter
1/2 c Peanut or corn oil

Melt the butter in pan at approx. 300 degrees F. Saute the oysters in the
melted butter for 2-3 minutes. Remove from the pan quarter. Mix all other
ingredients in bowl, including the oyster liquid. Control the thickness of
the fritter batter by the amount of oyster liquid that you add. Mix in the
oysters. Drop a tablespoon full of the batter into the pre-heated oil and
fry until golden brown. ORIGIN: Aunt Lisle DuPree, Houma, La., circa 1966

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Lemon Icebox Pie (Lowfat Version)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Container Nonfat Plain Yogurt — (8 oz)
6 Whole Graham Crackers
1 Tbsp. Canola Oil
1/2 Cup Honey
1/4 Cup Cornstarch
2 Containers Low-Fat Vanilia Yogurt — (8 oz. each)
1/2 Cup Fat-Free Egg Substitute
1/2 Cup Lemon Juice
1/2 Tsp. Lemon Extract
1/2 Tsp. Almond Extract
3 Egg Whites
1/2 Tsp. Cream Of Tartar
1 Tbsp. Honey
1 Tsp. Vanilia Extract

Place a coffee filter in a medium strainer. Spoon the plain yogurt into
the filter and set the strainer over a deep bowl. Cover, refrigerate and
allow to drain for 8 hours or overnight. Discard the drained-off whey.
Refrigerate yogurt until needed.

Crumble the graham crackers into the work bowl of a foodprocessor. Process
with on/off turns to make crumbs. Add the canola oil and process to combine.

Coat a 10-inch pie plate with nostick spray. Press the crumbs into the pan
to make a crust. Chill.

In a 2-quart saucepan, whisk together 1/2 cup honey and the cornstarch.
Whisk in the vanilla yogurt and drained plain yogurt. Cook over medium heat,
stirring constantly until the mixture thickens and boils.

Remove from heat. Pour some of the hot mixture into the egg substitute.
Stir. Very slowly whisk that mixture back into the remaining hot mixture.
Reduce heat to low. Cook, stirring constantly, for 2 minutes. Remove from
heat and whisk in lemon juice, lemon extract and almond extract. Spoon into
the prepared crust. In a medium bowl, beat egg whites and cream of tartar at
medium speed until foamy. Add 1 tablespoon honey and the vanilla. Beat at
high speed until stiff peaks form. Spread over pie filling, avoiding gaps
where the meringue topping meets the crust.

Bake at 325 degrees for 10 to 15 minutes, until meringue is golden. Chill.

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Title: HERBED HORSERADISH SAUCE FOR FISH
Categories: Sauces, Fish
Yield: 4 servings

1 c Dannon Plain Lowfat or
-Nonfat Yogurt
1/4 c Snipped fresh dill/cilantro
1 tb Grated horseradish
2 ts Lemon or lime juice
1/4 ts Dijon mustard
ds White pepper

In medium bowl, combine ingredients. Mix well. Cover
and refrigerate. Serve with grilled or poached fish.

Yield: enough for 1 pound of fish.

Nutritional information per serving: 40 calories; 3
grams protein; 1 grams fat; less than 5 milligrams
cholesterol; 104 milligrams calcium.

—–

Title: CHOCOLATE WAFER MIX PIE CRUST
Categories: Desserts
Yield: 8 servings

160 2-1/4-inch chocolate wafer
Cookies from chocolate wafer
Slice bake cookie mix
(see index) or store bought
1/2 c Granulated sugar

Break 8 or 10 cookies into blender. Process to make fine crumbs. Pour
crumbs into a large bowl. Repeat with remaining cookies to make 8 cups
crumbs. Or use a rolling pin to crush cookies between 2 sheets of waxed
paper or in a plastic bag. Stir in sugar. Pour into a 10-cup container
with a tight-fitting lid.
Seal contaoner. Label with date and contents. Store in a cool, dry place.
Use within 6 months. YIELD: About 8-1/2 cups Chocolate Wafer Crust Mix.
SOURCE: MORE MAKE-A-MIX

—–

GEORGIA CAVIAR

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dried black-eyed peas
2 qt Water
2 c Zesty Italian dressing
2 c Diced green pepper
1 1/2 c Finely chopped onion
1/2 c Diced Jalapeno peppers
1 Jar (2 ounces) sliced
-pimiento, drained
1 tb Minced garlic
-Pepper to taste
-Tortilla chips

Soak peas in 2 quarts of water overnight. Drain peas
and place in large saucepan. Add enough water to
cover peas. Bring to boil; reduce to simmer and cook
40 minutes over medium flame. Drain. Pour Italian
dressing over peas; cool. Combine next six
ingredients and add to peas; toss. Refrigerate 24
hours. Serve at room temperature as a dip with
tortilla chips. Makes 7 cups.

Salad variation: Place Georgia Caviar over avocado
halves on bed of lettuce.

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Cranberry Chutney

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Condiments Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups fresh cranberries
16 dried apricot halves — quartered
3/4 cup brown sugar
1/3 cup dried currants — (or raisins)
2 tablespoons fresh ginger root — minced
2 tablespoons cranberry cocktail juice
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Combine all ingredients in a heavy saucepan and cook over medium heat to
dissolve sugar. Increase heat and boil for 3 minutes. Transfer to a bowl and
cool.

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Serving Ideas : Serve warm or cold. Great on turkey leftover sandwiches!

Title: SOPA DE ALBONDIGAS
Categories: Soups, Beef, Ethnic
Yield: 6 servings

-Barb Day GWHP32A

———————————MEATBALLS———————————
1 lb Ground beef; lean
12 Mint leaves
6 Cilantro; sprigs, chopped,
-include stems and leaves
2 tb Onion; chopped
2 tb Tomato; fresh, chopped
1/2 ts Salt; or to taste
1/4 ts Pepper

————————-VEGETABLES, BROTH PASTA————————-
4 c Beef broth;with rich flavor
1 Chayote; julienne cut, *
1 c Carrots; julienne cut
1/4 c Leek; white part only/sliced
1/2 c Cabbage; shredded
1/2 c Pasta; shells or macaroni

*Chayote is also called Mirlaton or Huisquil, and is a type of squash.
Make the meatballs: Mix all ingredients and shape into 3/4″ meatballs.
Bring the broth to a low simmer and add the vegatables. Add the meatballs
and top them with the paste. Cover and simmer over low heat for 30 minutes.
Serve hot in bowls, with tortillas. Note: I like to make my own beef broth
for all recipes, but particularly for this one, as it needs a rather strong
broth. This recipe is from the book False Tongues and Sunday Bread, by
Copeland Marks. Barb Day

—–

EGGPLANT WONTON SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——-EGGPLANT-CAVIAR
FILLING——————
1 ea Red bell pepper
1 lb Eggplant
Olive oil spray
2 ea Jalapeno peppers, seeded
— minced
1/4 c Mixed fresh herbs
5 ea Saffron threads, crushed
6 oz Extra-firm tofu, diced
Salt pepper
48 ea Round won ton wrappers
—–BROTH—–
5 c Stock
2 ea Carrots, cut on the diagonal
24 ea Snow peas
2 ea Tomatoes, peeled, seeded
— diced
1 ea 1/2″ ginger, sliced
24 lg Cilantro leaves, for garnish
1 tb Extra-virgin olive oil

Char pepper on all sides. Transfer to a covered bowl
set aside. Grill eggplants for at least 15 minutes.
Rub off skins of both pepper eggplant. Seed, devein
mince pepper. Cut eggplant lengthwise into 3/8″
thick slices. Spray olive oil on both sides. Grill
slices till golden cut into 1/4″ dice.

Combine in a bowl the eggplant, pepper, jalapeno,
herbs, saffron tofu. Season lightly. Place about
1/2 tb of filling in centre of each won ton wrapper.
Brush the edges of the wrapper with water press one
edge over the other, forming a semi-circle. Press
tightly to seal the entire edge. Repeat with remaining
wrappers.

Lay a round of parchment paper in a steam basket.
Cover it with a single layer of won ton wrappers
spray with olive oil. Top with a parchment round
continue to layer spray won tons in between rounds
of parchment. Cover pot steam over boiling water for
5 minutes. Set aside covered.

Place a soup pot over high heat. Add stock reduce
it to 3 1/2 cups. Lower heat drop in carrots cook
2 to 3 minutes. Add snow peas tomato cook for 1
minute. Remove from heat; add won tons, ginger
cilantro. Serve in shallow bowls, allowing 6 won tons
to one person. Each serving can be drizzled with olive
oil.

Serve with Carrot Slaw Pine Nut Orange Wild Rice
Salad for a lunch meal.

Yamuna Devi, “Yamuna’s Table”

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