Title: BAGNA CAUDI (ON ZITI WITH CARROTS)
Categories: Italian
Yield: 8 servings

1/4 c Butter
1/4 c Olive oil
15 Cloves garlic, chopped fine
4 oz Anchovies, chopped
1 qt Heavy cream
1 ts Dijon mustard
2 tb Roast Garlic mashed
1/2 lb Ziti, cooked
1/4 c Matchstick-sliced carrots,
Par-boiled

The Sauce: Saute the chopped garlic in butter and oil
until lightly browned. Add the chopped anchovies. Cook
until the anchovies are dissolved. Add the cream,
mustard and roast garlic. Reduce by one-fourth. Final
assembly: Heat the sauce, then add the cooked ziti and
carrots. Toss until thoroughly coated and serve
immediately.

—–

Title: Potstickers
Categories: Appetizers, Chinese
Yield: 24 Servings

1 lb Ground pork
2 Green onions; chopped
1 tb Soy sauce
2 ts Dry sherry
1 ts Sesame oil
1/2 ts Fresh ginger; grated
Clove garlic; crushed
1 lg Egg
1 tb Cornstarch
1/4 ts Salt
1/4 ts Pepper
1 pk Wonton wrappers

Mix all ingredients together, by hand, in large bowl.

Fill wonton wrappers with approximately 1 – 1 1/2 teaspoons filling
and press firmly in wonton press. (Moisten edges for better
adhering). Saute in vegetable oil (you might want to add 1 drop of
sesame oil) on medium heat till bottoms are golden. Add enough
chicken broth to barely cover wontons. Cover and simmer approximately
8-10 minutes. Serve immediately with some dipping sauce consisting
of: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger
and some chopped green onion.

Enjoy!

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Title: Practically Nonfat Bean and Green Risotto
Categories: Main dish, Vegetarian, Low-fat
Yield: 5 cups

2 cn Vegetable broth (14-1/2 oz.)
1 c Dry white wine
1 lg Onion; chopped
1 lg Leek; chopped
–(white pale green parts)
1 c Medium-grain white rice
2 lg Garlic cloves; chopped
1 cn Red beans (15 to 16 oz can)
-OR- kidney beans
— rinsed, drained
1 lg Head radicchio; -OR…
1/4 -Head curly endive
— thinly sliced
2 Arugula branches
— thinly sliced, -OR…
1 c -Sliced curly endive
Grated parmesan cheese, opt.

Bring broth and wine to boil in heavy large saucepan. Add onion, leek,,
rice and garlic and bring to boil. Reduce heat to medium-low and simmer
uncovered until rice is tender and mixture is thick and creamy, stirring
occasionally, about 30 minutes.

Mix beans, radicchio and arugula into rice and cook until vegetables wilt,
about 2 minutes. Season to taste with salt and pepper. Serve, passing
Parmesan separately if desired.

* Source: David Badal, Houston TX
* Published in: Bon Appetit – June 1993
* Typed for you by Karen Mintzias

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Baked Bean Cassoulet

Recipe By :
Serving Size : 7 Preparation Time :13:00
Categories : Beans/Legumes Crockpot
Main Dishes Sausage

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried red or kidney beans
6 cups water
1 medium onion — chopped
1/4 cup molasses
15 ounces can tomato sauce
1 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1 tablespoon worcestershire sauce
12 ounces package smoked sausage links — cut into 1″ slices

In slow-cooking pot, soak beans in water overnight. Cover and cook on high
for 2 to 3 hours or until tender. Drain, saving liquid. Combine 1 cup of
liquid with onion, molasses, tomato sauce, salt, mustard, pepper, and
Worcestershire sauce. Mix with drained beans in slow-cooking pot. Cover and
cook on low for 10 to 12 hours. Add sausage the last hour of cooking.

– – – – – – – – – – – – – – – – – –

SHARP CHEDDAR CHEESE SPREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Spreads
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Cream cheese — softened
1 1/2 qt Chef-Mate Sharp Cheddar
– Cheese Sauce — unheated
4 oz Pimentos — drained, chopped
– optional
1 oz Green onions — finely chopped
– optional

1. Beat cream cheese in 20-quart mixer bowl on medium speed until
smooth and creamy, about 5 minutes, scraping bottom and side of bowl
occasionally. 2. Add Cheese Sauce. Continue beating until well
blended, additional 5 minutes. Chill. Serve with crackers.

Note: This may be served as a dip if desired. Serve with fresh
vegetables, potato chips or crackers. May be kept in refrigerator 3-4
days.

Makes 12 one cup portions (one portion serves 3-4)

Source: Carnation Company

Graham Cracker Cookies

2 egg whites
4 tbs brown rice syrup
5 graham crackers (crushed fine)

Beat the egg whites to a froth (ie. not stiff,just foamy) add the syrup
and continue to beat until well mixed. Stir in the crushed grahams.
Drop onto a non-stick baking surface, making about 16-20 mounds. If you
make 20 cookies, they will be 1/4 gram fat each (5 grams per graham used,
so its 5/20 or 1/4). Each graham cracker is 60 calories, so 300/20 is
15 calories per cookie not counting the rice syrup or the whites. Bake
at 400F for 10-12 minutes. These cookies come out crisp! And chewey!

Fruit Fantasy Soup

Recipe By : The Garden Variety Cookbook/ Sarah Schlesinger p. 135
Serving Size : 4 Preparation Time :0:00
Categories : For You, A Little Soup… Low Calorie
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large peeled seedless orange — separated
2 peeled, seeded, tangerines — separated
1 large banana — peeled and sliced
1 cup canned peaches — in own juice
1 cup canned pineapple chunks — in own juice
1 tablespoon honey
1/4 cup chopped walnuts
1/2 teaspoon ground nutmeg

Place the orange and tangarine sections in the workbowl of a food processor or
in a blender and puree. Transfer the puree to a large mixing bowl.

Place the banana slices, peaches and pineapple in the workbowl of a food
processor or blender and puree. Add the puree to the orange- tangerine mixture.
Stir in the honey til dissolved.

Chill, covered for 2 hours or more. Sprinkle with chopped walnuts and nutmeg
before serving.

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Potato, Egg, and Hominy Breakfast

Recipe By : Ellen C. Rakes
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can hominy grits — rinsed and drained
1/2 can tomatoes with green chilis — with juice
(ie, Rotel)
1/2 cup Egg Beaters 99% egg substitute — lightly beaten with
splash of water or nonfat milk
1/2 package hashed brown potatoes — frozen, cubed style
red and green bell peppers — chopped; optional
onions — chopped; optional
2 teaspoons chili powder — or to taste
1/2 teaspoon cumin — to 1 tsp
fresh ground black pepper
hot sauce — at serving time
Vegetarian sausage — optional

Use the cubed style frozen hash browns, not the shredded ones. I used Ore
Ida’s “Potatoes O’Brien” that has peppers and onions in it.

(If you are not using frozen hash browns that already have peppers and
onions, you may wish to saute some prior to beginning the potatoes.)

Preheat nonstick skillet. Add frozen hash browns and seasonings. When the
potatoes are mostly cooked, add the Rotel tomatoes and the drained hominy.
Cook until heated through.

Make a “crater” in the center of the pan by pushing everything to the side
of the pan. Pour the lightly beaten Egg Beaters into the hole you just
created. Let them begin to set, and gently drag a spatula across the bottom
of the pan, allowing the unset eggs to flow to the bottom. When the eggs
are fully cooked, gently stir the other ingredients back into the eggs. Be
careful not to break the eggs up to much as you don’t them to completely
disappear.

Note: The eggs may be “scrambled” in a separate pan and then folded into
the hominy, potato and tomato mixture.

Lowfat vegetarian sausage patties or links may be precooked, crumbled, and
added to the mixture. (I liked it with the “sausage” added; my husband
preferred his sausage on the side.)

– – – – – – – – – – – – – – – – – –

Per serving: 185 Calories; 2g Fat (9% calories from fat); 6g Protein; 36g
Carbohydrate; 1mg Cholesterol; 213mg Sodium

Serving Ideas : Serve with nonfat cheese toast.

MICHAEL’S MANGO CHUTNEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Vinegar
1 1/2 c Brown sugar
5 c Diced or sliced mango
1 tb Minced garlic
2 tb Ground ginger
1 t Ground coriander
1 tb Curry
1/4 ts Cayenne pepper
1 t Salt

PLACE VINEGAR AND SUGAR in a pot, place over medium
heat, bring to a boil and cook until the liquid
reduces and thickens. Add all other ingredients,
simmer for 5 minutes and remove from the heat. Let the
mixture cool to room temperature and pack into jars.
The chutney tastes better after about 2 weeks. If you
want to keep it longer, you can can it. Makes 8 Cups

– – – – – – – – – – – – – – – – – –

Title: APPLE RAISIN CREAM PIE
Categories: Pies
Yield: 1 servings

1 Pastry for 2-crust pie

MMMMM————————–FILLING——————————-
8 c Tart apple slices, 1/8″
Thick
1 c Sugar
1/2 c Flour
1/2 ts Nutmeg
1 ts Cinnamon
3/4 c Raisins
Dash of salt, if desired
2 ts Grated lemon rind
1 tb (rounded) butter
3/4 c Heavy cream

Apple Raisin Cream Pie

Make favorite pastry; line bottom of pie tin with one crust and set
aside. Combine apple slices, sugar, flour, spices, raisins, salt and
lemon peel; mix together well. Spoon filling into pastry-lined pan;
dot with butter. Cover with top crust decorated with steam vents;
seal edges. Cut a 1-in circle from dough in center of top crust. Bake
at 400 ea 00 for 40-45 minutes. Remove pie from oven; slowly pour
cream into center hole of top crust. Return to oven; bake 5-10
minutes longer. Let stand 5 minutes before cutting. (Refrigerate any
leftovers.)

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