FETA GREEK SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SALAD—–
1 sm Romaine lettuce
– torn into bite size pieces
3 Tomatoes — cut up
1 Onion — thinly sliced
1 Green pepper
– seeded and chopped
1 Cucumber — peeled sliced
1 c Black olives, Greek
1/2 lb Feta cheese
– sliced or cut into chunks
—–DRESSING—–
1/4 c Olive oil
2 tb Vinegar
1 pn Oregano
– salt and pepper to taste

Chill all vegetables, olives and cheese. Combine
dressing ingredients. When ready to serve, toss all
vegetables and olives. Top with cheese and serve with
dressing.

From “Fabulous Salads” by Johna Blinn Typed by Jack
Busst, Calgary, Alberta 94/09/02 and posted on the
“Gourmet” echo 94/10/17. From: Jack Busst Date:
10-16-94

Date:

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Title: CHOCOLATE-ALMOND VELVET
Categories: Desserts
Yield: 10 servings

2/3 c Chocolate syrup; canned
2/3 c Condensed milk
2 c Heavy cream; whipped
1/2 ts Vanilla
1/2 c Almonds; slivered, blanched,
-toasted (opt.)

Combine syrup, milk, cream and vanilla; chill. Whip until fluffy and soft
peaks form. Fold in nuts. Pile into refrigerator tray, freeze until firm.
Serve sprinkled with toasted almonds.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
you by Nancy Coleman

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POPEYE’S PICK-ME-UP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Spinach — chopped
3 oz Okra — sliced
3 oz Red pepper — chopped
3 oz Split peas — cooked
1 1/2 tb Sunflower oil
1/2 ts Soy sauce
1/2 ts Tarragon
1/2 ts Salt
3 oz Brown rice — cooked

Steam spinach, okra and pepper for 7 minutes or until
tender. Puree split peas in blender along with oil,
soy sauce, tarragon, salt and 2 ounces water until
mixture achieves sauce consistency. Pour split peas
over vegetables and brown rice and serve warm.

From DEEANNE’s recipe files

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Title: PASTA PUTTANESCA
Categories: Pasta, Italian
Yield: 4 servings

1/4 c Olive oil
1 lg Garlic cloves, peeled
6 Fillets of anchovies,
-drained
3 Heaping teaspoons capers
1/8 ts Crushed red pepper flakes
20 Black kalamata olives,
-pitted
1 sm Bunch fresh basil leaves
28 oz Plum tomatos, drain, break
-up with hands
1/2 c Finely chopped parsley
12 oz Spaghetti or 1 lb. fresh
-pasta
Grated parmesan or pecorino

1. Heat the olive oil over low heat in a large
skillet. Add the garlic and mashed anchovies, stir
until almost dissolved, about 5 minutes.

2. Stir in the capers, red pepper and olives; cook 1
minute. Add the basil and tomatoes; bring to a slow
boil. Reduce the heat and simmer 10-12 minutes. Add a
little of the reserved juice if the sauce seems too
dry. Remove from the heat and stir in the parsley.

3. Pour the sauce over the cooked pasta. Serve
Parmesan on the side.

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Title: CRAB DELIGHTS STIR FRY
Categories: Chinese, Seafood
Yield: 6 servings

8 oz Crab delights flakes
-or chunks
10 oz Frozen oriental style
-vegetables with seasoning
1/8 ts Garlic powder
1/8 ts Ground ginger
Soy sauce optional

Combine crab delights, vegetables with seasoning,
garlic and ginger. Heat according to directions on
vegetables package. Stir and serve. Season with soy
sauce, if desired.

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Title: Spaghetti Squash with Shallot Butter
Categories: Diabetic, Side dishes, Vegetables
Yield: 8 sweet ones

1 md Size spaghetti squash; 2 tb Minced shallots;
-about 1 1/2 lb 2 ts Unsalted butter;

Preheat oven to 350 degrees. Pierce in several places with a fork.
Place on rimmed baking sheet. Bake for 45 minutes to 1 hour, until
squash gives when pressed. Turn over after 30 minutes. Cut squash in
half; scrape out and discard seeds. Loosen squash strands, scoop out
into a warm serving bowl. In a small nonstick skillet, saute
shallots in butter over low heat until wilted, about 4 minutes. Pour
over spaghetti strands and toss lightly.

Food Exchange per serving: 1 VEGETABLE EXHANGE; CAL: 36; PRO: 1g;
CAR: 6g; CHO: 3mg; SOD: 156mg;

Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin
Frances Towner Giedt.

MMMMM

WHISKEY EGGNOG

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz To 3 oz bourbon or rye
1 t Sugar
1 Egg
Milk
Nutmeg

Shake all ingredients, except the milk, with ice and strain into a
collins glass. Top with milk and sprinkle with nutmeg.

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Curried Squash Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon extra virgin olive oil
2 cloves garlic — thinly sliced
2 tablespoons surry powder
2 cups chicken or vegetable stock
1 11 oz. pkg. frozen butternut squash — thawed
2 scallions, green part only,very thinly — sliced, for
garnish
2 tablespoons sour cream — garnish
salt pepper to taste

In a heavy pan over medium heat, add oil. Add garlic and cook until golden.
Stir in the curry powder. Add the chicken stock and bring to a simmer.
Fold in the squash and stir until well blended. Let simmer for 5 minutes.
Garnish with scallions and sour cream. Serve immediately.

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Title: JIFFY JACK Cheese Dip
Categories: Dips
Yield: 42 ounces

2 lb JIFFY JACK Monterey Jack
-Pasteurized Process Cheese
-Spread
1 cn Tomatoes and green chiles
-(10 oz)

Cut JIFFY JACK into small cubes and combine with tomatoes and green
chiles. Heat in microwave oven or slow cooker until cheese is melted.
Serve with chips.

MMMMM

Title: FROSTED BANANA POPS
Categories: Ice cream, Desserts
Yield: 12 servings

—————————-FROSTED BANANA POPS—————————-
6 Firm bananas
12 Posicle sticks or molds
1 c Chocolate sauce
1/2 c Shredded coconut

—————————PEANUT BUTTER BANANAS—————————
6 Firm bananas
12 Popsicle sticks or molds
1/2 c Sweetened condensed milk
Chopped nuts or crunchy
-cereal
6 tb Peanut butter

FROSTED BANANA POPS: Peel bananas, cut in half to make a banana pop. Dip
bananas in chocolate sauce, then in the coconut to cover. Wrap a plastic
tie bag around the banana, leaving the stick out. Use a twist tie to secure
bag around stick and freeze.

PEANUT BUTTER BANANAS: Cut bananas in half and place a wooden stick in each
banana. Mix peanut butter and milk until mixture is smooth. Roll the
bananas first in the milk/PB mixture, then in the crunchy mixture. Cover
with plastic and freeze.

SOURCE: CHEAPER AND BETTER ALTERNATIVES TO STOREBOUGHT GOODS BY: NANCY
BIRNES

FOUND BY FRAN MCGEE

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