Title: Ketchup sauce
Categories: Condiment, Dressings, Mcdougall
Yield: 2 servings

1 c Tomato sauce
6 oz Tomato paste
1 1/2 tb Cider vinegar
2 ts Tamari soy sauce; low-sodium
1/4 ts Onion powder
1/8 ts Ground oregano

Recipe by: McDougall Plan Preparation Time: 0:05 Mix all ingredients in a
jar. Store covered in the refrigerator. Will keep for several weeks.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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MY FAVORITE DRESSING

6 cups stale french bread, cubed
3 cups cooked wild rice (can use the broken stuff)
1 can sliced water chestnuts
1/2 cup crasins (dried cranberries)
1/4 cup dried apricuts, cut small)
1/4 cup dried prunes (cut small)
2 cups apple cider
1 or 2 tsp. sage

mix 1 cup cider with bread, let sit until bread is soft. Mix all
ingredients togther until well incorporated, put into casserole, place
into 350 degree oven for 45 minutes, or until brown, enjoy.

HUNGARIAN GOULASH SOUP (GULYASLEVES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Hungarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SOUP BODY—–
2 md Onions, minced
2 tb Fat
2 lb Beef shank or chuck, cubed
2 ts Salt
1 tb Paprika
2 Tomatoes, sliced
2 ts Flour
1 Parsnip, diced
1 Carrot diced
1 Green pepper, chopped
2 Potatoes, cubed
Salt
Chopped parsley
—–PINCHED NOODLES—–
1 Egg
Flour
Salt
Parsley, minced (optional)

Soup Body

Saute the onion in fat until golden. Add the beef and
stir until well browned. Add salt, paprika, and
tomatoes, and let simmer (adding a little water to
prevent over-browning) for 30 minutes. Sprinkle the
flour over the meat, stir, and pour enough water to
cover the meat well. Add carrot, parsnip, green
pepper, and bring to a boil. Turn to low heat and
simmer for 10 minutes. Add potatoes and more water
(to soup consistency). Salt to taste. Simmer until
potatoes and meat are well cooked.

Pinched Noodles

Combine ingredients with enough flour to make a
medioum dough. Drop tiny noodles from a spoon into
simmering soup. When the noodles float to the
surface, they are done. A good alternative to the
spoon is to put the dough on a cutting board, use a
flat edged knife to cut off a portion of the dough,
roll the portion along the length of the board
(producing a length like a piece of licorice) and then
cut of 0.75 inch pieces to drop in the soup. Note
that this can be done right over the pot.

Add “pinched noodles” and boil a few minutes longer
with the chopped parsley. Do not add to many noodles
as they are there only to add a different flavour and
consistency (versus the intent to bulk up the soup).
Serve in a deep bowl.

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Title: AIOLI PLATTER
Categories: Appetizers
Yield: 12 servings

1 Double batch Aioli sauce
6 sm Artichokes, trimmed, boiled,
And chokes removed
7 lb Cod, poached
1 lb Carpaccio (thinly sliced
-and pounded raw beef tender
-loin
1/2 lb Snow peas, trimmed, blanced
-and refreshed in cold water
1/2 lb Green beans, same as above
1 lb Carrots, cut into 2″ pieces
3 lb Cauliflower, in florets
1 lb Chick peas, cooked
3 lg Red or green peppers, sliced
1 pt Cherry tomatoes
1 lb Zucchini, sliced
1 lb Small potatoes, cooked
6 Eggs, sliced in half (cooked)
4 tb Capers
1/2 c Chopped parsley

1. Spoon some of the aioli sauce into the center of
each artichoke.

2. Place an aioli-filled artichoke in the middle of
each plate, and arrange the cod, carpaccio, prepared
vegetables, and eggs around it in a spoke-like
fashion, making sure each plate has some of all.
Sprinkle with parsley and capers.

Makes 12 servings

Source: The Silver Palate Cookbook
=======================================================
===============

AIOLI SAUCE

8-10 garlic cloves, peeled 2 egg
yolks, room temp salt and freshly ground pepper
: juice of 1 lemon 1 t Dijon mustard 1 1/2 c
oil (half olive,
half
peanut) at room temp 1. Puree garlic in a food
processor or blender. Whisk the egg yolks in a small
bowl until light and smooth, and add to the garlic.
Add salt and pepper to taste, lemon juice, and
mustard, and process to a smooth paste.

2. With the machine still running, add the oil, very
slowly, into the mixture in a constant, steady stream,
blending constantly. Con- tinue the blending until you
obtain a thick, shiny, firm sauce. Transfer to a
storage container, cover with plastic wrap, and
refrigerate until ready to use.

—–

Title: Mustard Sauce
Categories: Diabetic, Sauces, Low-fat/cal
Yield: 8 servings

2 Egg Yolks; 1/2 ts Mustard; dry
3 tb White Vinegar; 3 tb Skim Milk;
1 tb Prepared Mustard; 1 tb Lemon Juice;
Artificial Sweetener; *

* Enough Artificial Sweetener to substitute for 1 t of Sugar
======================================================================
=== Beat egg yolks with dry mustard in the top of a double boiler
until blended. Add vinegar gradually, beating after each addition.
Cook over simmering water, stirring constantly until thick and
smooth. Add milk gradually, beating in with a fork or wire whip. Cook
5 more minutes over simmering water. Remove from heat. Let cool 10
minutes. Add remaining ingredients, blend well. This is delicious
served with Ham, Pork, or Canadian-style bacon.

Makes 8 servings of 1 Tablespoons each.
Nutritive Values Per Serving: CHO 1 gm; PRO 1 gm; FAT 1 gm; Calories
18 Sodium 28 mg
Food Exchange Per Serving: Up to 1 Tablespoon may be considered
“Free”. If you use 3 Tablespoons count as 1 Fat Exchange.
Low-sodium Diets: This recipe is suitable, but should be used with
fresh pork, not ham or Canadian style bacon.

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HAPPY FAMILY STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Vegetable oil
3 lb Boneless beef chuck
– sirloin top or round
– cut into 2-inch cubes
2 Onions, choppped
2 Garlic cloves, chopped
4 c Canned plum tomatoes
– w/ juice, chopped
1 1/2 cn Canned beef stock
1 c Mild green chilies
– drained and chopped
1 tb Fresh oregano, chopped -OR-
– 1 tsp dried
2 ts Ground cumin
3 tb Worcestershire sauce
Salt
Freshly ground pepper
3 c Cooked rice

1. Heat enough oil to cover bottom of large, heavy pan until oil is
sizzling.
2. Dry meat well; add enough to pan to brown without crowding. Brown on
high heat; turn when brown on one side; brown the second and continue
until all sides of meat are completely brown. Remove; set aside.
3. Repeat with rest of meat.
4. Reduce heat; add onions and garlic to pan; cook over low heat until
soft.
5. Return meat with its juice to pan; add next six ingredients; bring
liquid to a boil. Reduce heat; simmer, partially covered, 2 to 3 hours or
until meat is tender.
6. With knife or spoon, break meat up into bite-size pieces. Season with
salt and pepper and serve over rice.

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Title: WHITE CHOCOLATE TRUFFLES
Categories: Candies, Chocolate
Yield: 36 servings

12 oz White chocolate, coarse chop
1/3 c Whipping cream
2 tb Orange liquer
1 ts Grated orange zest
1 1/4 c Confectioner’s sugar

1. Melt white chocolate with whipping cream in heavy, medium saucepan
over low heat, stirring constantly. Whisk in liquer and zest until
blended. Pour into pie pan. Refrigerate until mixture is fudgy, but
soft, about 2 hours., 2. Shape about 1 tablespoon of the mixture into
1 1/4 inch balls. To shape, roll mixture in your palms.,Place balls
on waxed paper. 3.Sift sugar into shallow bowl. 4.Roll balls in
sugar, place in petit four or candy cases. 5. Truffles can be
refrigerated 2-3 days or frozen several weeks. Makes about 35
truffles. From Best recipes: Simple, Easy Candy recipes.

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Title: ROAST BEET PUREE – MASTER CHEFS
Categories: Basics, Vegetables, Masterchefs, New york, 1fa
Yield: 4 servings

4 md Beets, with greens, stems
— trimmed, (save greens)
1/2 ts Oregano, dried
1/2 ts Thyme, dried
1/4 ts Fennel seed
1/4 ts Coriander, ground
1/4 ts Rosemary, dried
4 Bay leaves
10 Peppercorns
2 tb Oil, olive, extra-virgin
2 tb Butter, unsalted, cut
— into pieces
Salt

Preheat the oven to 450 F.

Mix the oregano, thyme, fennel seed, coriander, rosemary, bay
leaves and peppercorns together.

Place the beets in a roasting pan, and sprinkle with the the
mixture of dried spices and herbs and drizzle with olive oil to
coat. Bake, uncovered, until tender when pierced with a fork (about
1 hour.) When cool enough to handle, slip off the skins.

Quarter the beets and transfer them to a processor. Process
the beets until coarsely chopped. Transfer them again to a small
saucepan and stir over medium heat until heated through. Add the
butter and stir until glossy. Season to taste with salt, and serve
immediately.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

—–

Cottage Cakes

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads Muffins
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c all-purpose flour
2 tsps baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 c butter — softened
1/2 c packed light brown sugar
1/2 c granulated sugar
3 eggs
1 3/4 c canned pumpkin — (16 ounce can)
1/4 c milk
2 tsps orange zest
1 c raisins — or dried apricots
For Quick Drizzle Frosting———
1 c sifted powdered sugar
2 tbsps milk — or fresh lemon juice

In medium bowl, combine flour, baking powder, baking soda, cinnamon,
nutmeg, and salt; set aside. In large mixer bowl, cream butter and
sugars. Add eggs; beat until light and fluffy. Blend in pumpkin, milk,
and orange zest. Add dry ingredients; mix well. Stir in chopped fruits.
Spoon mixture into greased 2 1/2-inch muffin cups, filling 3/4 full.
Bake in preheated 350F oven for 25 to 30 minutes, or until toothpick
inserted in center comes out clean. Immediately remove from pans; cool on
wire racks. Drizzle frosting. Makes 20 small cakes.

– – – – – – – – – – – – – – – – – –

Per serving: 197 Calories; 6g Fat (25% calories from fat); 3g Protein;
35g Carbohydrate; 40mg Cholesterol; 156mg Sodium

VEGETABLE SOUP II

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Soups
Vegetables Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sl Raw bacon, diced
1/4 c Finely chopped onion
1 c Finely chopped celery
1 c Thinly sliced carrots
1 c Potatoes, cut into
-1/4-inch cubes
3 tb Flour
3 c Vegetable juice cocktail or
3 c Tomato juice
1 c Water
1/2 ts Dried thyme leaves
1 pk Instant beef broth or
1 Cube beef bouillon, crumbled
Salt and pepper
8 1/2 oz Can peas, drained

1. Place bacon and onion in a deep, 2 1/2-quart,
heat-resistant, non-metallic casserole.
2. Heat, covered with paper toweling, in Microwave
Oven 3 minutes. Stir mixture occasionally.
3. Add celery, carrots and potatoes. Heat, covered, in
Microwave Oven 10 minutes or until vegetables are
tender. Stir mixture occasionally.
4. Blend in flour.
5. Gradually stir in vegetable juice cocktail, water,
thyme, bouillon cube and salt and pepper to taste.
6. Heat, uncovered, in Microwave Oven 10 minutes,
stirring occasionally.
7. Add peas and heat, uncovered, in Microwave Oven an
addi- tional 3 minutes or until soup bubbles and peas
are hot. 8. Allow soup to stand 2 to 3 minutes before
serving.

– – – – – – – – – – – – – – – – – –