Title: Banana milk
Categories: Beverages, Fruits, Mcdougall
Yield: 1 servings

1 Banana; peeled and sliced
1 c Water
1/2 ts Vanilla extract; optional

Recipe by: The New McDougall Cookbook Preparation Time: 0:05 Place all of
the ingredients in a blender and process until smooth.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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PORTUGUESE-STYLE RICE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Rice Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Linguica sausage, about 6
-ounces, cut on 1/4-inch
-dice
3/4 c Raw long-grain white rice
1 1/2 c Water
pn Salt
2 tb Chopped fresh cilantro.

Saute diced sausage in a heavy saucepan until browned,
about 5 minutes. Drain off excess fat. Add rice,
stirring well to coat grains. Add water and salt, and
bring a boil. Lower heat, cover pan, and simmer for
19 minutes, or until grains are soft and water has
evaporated. Stir in cilantro.

Serves 4.

PER SERVING: 215 calories, 6 g protein, 28 g
carbohydrate, 8 g fat (3 g saturated), 2 mg
cholesterol, 316 mg sodium, 0 g fiber.

San Francisco Chronicle, 6/29/92.

Posted by Stephen Ceideberg; February 24 1993.

– – – – – – – – – – – – – – – – – –

Title: Low-Fat Macaroni Salad
Categories: Low fat, Pasta, Salads
Yield: 8 servings

1 pk Macaroni, (8-Ounce)
1 lg Tomato — diced
3/4 c Chopped onions
3/4 c Chopped green pepper
3/4 c Pimiento-stuffed green
Olives — sliced
1 c Fat-free Mayonnaise
Salt and pepper

Cook the macaroni in a large pot of boiling water until tender but
still firm. Drain in a colander; rinse with cold water and drain
thoroughly.

In a large bowl, combine the macaroni with the tomato, onion, green
pepper, and olives. Toss Lightly.

Add enough fat-free mayonnaise to desired moistness. Salt and pepper
to taste. Mix well. Chill for 30 minutes before serving.

0 Grams of fat.

Recipe By : So Fat, Low Fat, No Fat

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Title: Brownie Cookies
Categories: Cookies
Yield: 48 servings

4 oz Semisweet chocolate 1 oz Unsweetened chocolate
2 1/3 c Sifted all-purpose flour 1 1/2 ts Baking soda
1/2 ts Baking powder 1/4 lb Unsalted butter
1 c Granulated sugar 1 tb Vanilla extract
2 ea Egg 1 tb Milk
3/4 c Finely chopped walnuts

1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and
baking powder together. Set aside. 3. In the bowl of a mixer, cream the
butter. Add the sugar slowly and continue to beat. Add the vanilla, then
the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the
dry ingredients and the milk by hand. When just blended, mix in the
walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5.
Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the
cookies, scoop out a portion of dough and roll out on a well-floured
surface. When dough is 1/4 inch thick, cut it into rounds or other desired
shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room
for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the
oven and don’t let these cookies overbrown. VARIATION: For the Brownie
Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly.
Lightly grease the back side of a large baking sheet. Roll the dough out
onto the baking sheet as thinly as possible so that the baked product will
crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust
harden, then slide the cookie from the sheet and cool completely. Roll over
the cookie with a rolling pin until it is crushed to a fine crumb. (There
should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of
unsalted butter. Mix it into the crumbs and pack the mixture over the
bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes
before filling in order to set the crust. Note: When I made this, I made
individual cookie crumb crusts for the “Kit’s Chocolate Mousse” recipe by
using a large muffin pan. Line each cup with waxed paper for easy removal.

—–

Title: ORANGE CHIP COOKIES
Categories: Bakery, Cookies, Low-fat
Yield: 40 cookies

3 c White flour
1/2 c Wheatgerm
2 ts Baking soda
1/2 ts Salt
1/4 ts Allspice
2/3 c Unsweetened chocolate chips
1/2 c Brown sugar
1/2 c White sugar
3/4 c Orange juice

In a large bowl, sift together flour, baking soda, salt allspice. Stir in
the chocolate chips. Add the rest of the ingredients in order, beating
well after each addition.

Lightly oil non-stick cookie sheets. Drop the batter by the teaspoonful
onto the cookie sheets. Bake 12 to 15 minutes until lightly browned. Cool
on wire racks.

NOTE: I’ve had wild variations with this recipe. One batch cooked in 7
minutes, one batch did not cook until 20 minutes. It seems to have settled
down between 12 15 minutes as I changed some of the ingredient amounts.
I’ve also had anything from 33 to 45 cookies in a batch.

Recipe by Mark Satterly

—–

Title: Italian Pizzelle Using Anise
Categories: Polkadot, Lisa, Italian, Cookies
Yield: 15 Dozen

3 c Sugar
3 1/2 c Eggs
2 1/4 Melted shortening
(use a combination of butter
Margarine, and Crisco)
5 tb Grated orange peel
3 tb Grated lemon peel
3 ts Orange extract
2 ts Lemon extract
1 c Artificial vanilla extract
1 ts Anise oil or
1 Bottle anise extract
(not as strong flavor
As the oil)
7 8 cups flour

You need a pizzelle iron to make the cookies. These can be found at
Safeway or any good Deli or specialty food or cooking store. They are
about $50.

Whip the eggs until very frothy. Add the sugar and cream well. Add
the melted shortening–be sure it is not hot–and cream well. Add the
flavorings and mix well.

I use anise oil because the flavor is more intense–use just a little
more if you really like a strong anise flavor.

Measure half the flour in a very large bowl–8 qt. size or better–add
the egg mixture and mix together with a heavy wooden spoon–or any
large spoon. Add the remaining half of the flour one cup at a time
and mix well. You have added enough flour when the mixture “glomps”
off the spoon and is still a little runny–not real thick. Usually 7
cups of flour is adequate–depends on the weather (really!).

Heat up the iron for a few minutes then make the cookies by placing 1
full teaspoon full of the dough in the center of each form. Press
closed tightly and cook for about 1 minute. Immediately move the
cookie to wax paper to cool. The cookies are very soft at this point
and will take the shape of any bumps in the wax paper–so make it
smooth. This recipe makes about 14 -20 dozen cookies depending on the
size you make them. It can be cut in half easily without losing any
flavor. When the cookies are thoroughly cool–crisp–stack them and
leave them in the open–do not cover they will become very soft and
unappetizing. If you can, do not eat them for about 3 days to a week.
The flavor of the anise improves with a few days age.

Enjoy. Diane M. Ferrell

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

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WHITE BEAN AND POTATO PIE

Recipe By : Cooking LIve Show #CL8793
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups dried navy beans
5 cups water
4 garlic cloves — peeled
9 tablespoons olive oil
2 1/2 teaspoons salt
2 medium onions — peeled and thinly
sliced
1/2 pound russet potatoes — peeled and diced
1 tablespoon tomato paste
1/4 teaspoon red pepper flakes
Freshly ground black pepper
1 tablespoon fine dry bread crumbs
1/2 cup freshly grated Parmesan cheese
3 eggs — lightly beaten
1 tablespoon minced parsley

Place the beans in a stockpot with the water, garlic cloves, 2 tablespoons
of the oil, and 1 teaspoon of the salt. Bring to a boil and simmer,
uncovered, for 1 hour, or until the water has been absorbed. Transfer the
beans and garlic to the bowl or a food processor fitted with the metal
blade and puree them.

While the beans are simmering, heat 6 tablespoons of the olive oil in a
medium skillet. Add the onions and potatoes and cook over medium-low heat
for 12 to 15 minutes, until the onions are golden and the potato tender.
Stir in the tomato paste and pepper flakes. Season with black pepper and 1
teaspoon of the salt.

Lightly grease a 10-inch pie plate. Sprinkle it with bread crumbs. Preheat
the oven to 350 degrees F.

Transfer the pureed beans to a bowl. Stir in the Parmesan cheese, the
remaining 1/2 teaspoon salt, and the remaining 1 tablespoon of olive oil.
Beat in the eggs. Scrape the mixture into the pie plate, smoothing the
surface with a spatula.

Cover the beans with the onion and potato mixture, spreading it evenly over
the top. Bake the pie for 35 to 40 minutes, until puffed and golden. Remove
from the oven and sprinkle with the minced parsley. Serve warm.

Yield: 8 servings

– – – – – – – – – – – – – – – – – –

NOTES : (Recipe courtesy of Gourmet Magazine)

LF Old-fashioned Potato Salad (Rev.)

Recipe By : Dr. Dean Ornish, Preventative Medicine Research Institute
Serving Size : 8 Preparation Time :0:45
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 cups unpeeled red-skinned potatos — (3 pounds)
1 cup diced red onion
1 cup diced celery
1/4 cup cider vinegar
3 tablespoons sweet pickle relish or dill pickle relish
3 hard-cooked egg whites — chopped
3/4 cup nonfat mayonnaise
1 tablespoon minced parsley
1 1/2 teaspoons salt
1/4 teaspoon pepper

In a covered steamer, steam the potatoes over boiling water, until tender
when pierced, 30 to 40 minutes. When cool enough to handle, peel, then cut
into 1/2 to 3/4 inch cubes.
In a large bowl, stir together potatoes, celery, onion, vinegar, salt and
pepper. Add relish, egg whites and mayonnaise and stir gently to combine.
Taste and adjust with salt and/or pepper. Transfer to serving bowl and
sprinkle with parsley.
Tip: Make this sald a day ahead and refrigerate it. Taste before serving,
and adjust the salt, pepper, and/or vinegar.
Serving size: 1 cup. 84 calories, 0.17 grams fat, 0 cholesterol, 523 mg
sodium.
>From “Everyday Cooking with Dr. Dean Ornish: 150 Easy Low-Fat, High-Flavor
Recipes,” (Harper Collins, $23, 1996). Position: Low fat should mean 10
percent of our daily calories from fat.

– – – – – – – – – – – – – – – – – –

Title: Chicken Meat Nutritional Information
Categories: Information, Poultry, 94-Dccc
Servings: 3 ounces

1 x No ingredients

Buying Guide (serving sizes):
=============================

As a guide to buying amounts of chicken, the Delmarva Poultry
Association suggests that an average “serving” of chicken for people is:

: 1/2 to 3/4 of a pound of whole chicken
: 1 chicken breast half, with or without bone
: 1 chicken leg (thigh and drumstick attached)
: 2 chicken thighs or drumsticks
: 3 chicken wings

Handling and Storing Chicken at Home:
=====================================

The United States enjoys the safest, most wholesome supply of fresh
chicken available worldwide. But keep in mind that chicken is an animal
agricultural product and, like all such products, it can carry certain
microorganisms, most of which are harmless. Even if harmful bacteria
are present, the numbers are usually far below levels that would cause
human illness if the product is handled safely and cooked at normal
temperatures until done. Safe handling of chicken, or any perishable
product, isn’t difficult. These procedures included:

Don’t wait, refrigerate.
————————

Take purchased poultry home as soon as possible and
refrigerate for use within one to two days. Freeze for longer
storage.

Thaw in refrigerator or microwave – not at room temperature.

Don’t leave cooked poultry at room temperature more than 2
hours.

Place leftovers in shallow containers and refrigerate
promptly.

Keep it clean:
————–

Wash your hands, work surfaces, and utensils in hot soapy
water before and after contact with raw meat and poultry.

Cook thoroughly:
—————-

Cook poultry until a meat thermometer registers 160 degrees
Fahrenheit for boneless product, 170 degrees for bone-in parts, and
180 degrees for bone-in whole chickens product, OR until juices run
clear.

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

————————————————