BRATKARTOFFEIN (PAN-FRIED POTATOES)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ea Small potatoes
1 x Butter

Small potatoes are cooked in their jackets, peeled and
cut in half length-wise. They are then pan-fried in
butter until golden brown and crisp!
From The Best of the Wrst, Recipes of Germany
Source: The Professional Chef No copyright shown

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Title: Roasted Lamb’s Head
Categories: Chinese, Lamb, Ceideburg 2
Yield: 1 head

1 Lamb’s head, skinned and
-cleaned
1/3 c Olive oil
1/4 c Red wine
1 1/2 ts Crushed oregano
2 Cloves garlic, finely
-chopped
1/2 ts Salt
1/2 ts Freshly ground pepper

Remove eyes and tongue of lamb’s head. Then parboil head in water to
cover for 10 minutes. Simmer tongue for 30 minutes in salted water;
skin. Return to lamb’s mouth.

Make a marinade by combining remaining ingredients; pour over head
while warm and marinate for 1 hour, turning occasionally. Bake in a
325F oven for 1 1/2 hours, basting from time to time. Place on a bed
of parsley, surrounded by cherry tomatoes. Decorate with a garland
of daisies. To serve, crack head down center and remove meat.

From “Innards and Other Variety Meats”. Jana Allen and Margret Gin.
101 Productions. San Francisco, 1974.

Posted by Stephen Ceideburg November 7 1990.

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CHEESY CREAM OF BROCCOLI SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Unsalted butter
1 md Onion — roughly diced
1 1/2 lb Cooked or uncooked broccoli
– roughly chopped
1 t Salt
1 Capful Pernod (optional)
3 qt Chicken stock or water — OR
– canned low-sodium broth
3 c Milk and/or whipping cream
Grated Jack, Velveeta — -OR-
-Swiss cheese

MELT BUTTER in a large pot over medium heat. Add the
onion and cook, stirring occasionally, until onion
softens, about 10 minutes. Add the broccoli, salt and
optional Pernod. Continue to cook, stirring, another
15 minutes. Add the stock. Cover, increase heat to
high and bring to a boil. Reduce heat to low and
simmer 15 minutes. Remove from heat and place in a
food processor or blender and puree until smooth.
Combine puree, cream and milk. Serve piping hot and
offer the grated cheese on the side to add to the soup.

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ORANGE WALDORF SALAD ADA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Oranges — peeled
1/4 c Chopped pecans — toasted
1 Apple
1/8 ts Ground cinnamon
1/2 c Celery
Salad greens
1/4 c Plain lowfat yogurt

Chop up oranges and apple into bite sized pieces. Combine all the
ingredients, except the salad greens, in a bowl. Cover and refrigerate.
Serve on salad greens.

1 serving = 1/2 vegetable exchange + 1 1/2 fruit + 1 fat exchange = 145
cal, 23 CHO, 3 Pro, 6 Fat, 18 Na, 376 K, 1 Choles From the ADA Holiday
cookbook by Dr. Betty Wedman Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

Recipe By :

From: ld Goss[smtp:ldgoss@metronet.Com

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Almond Macaroon Brownies

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Brownies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces cream cheese — softened
6 tablespoons butter or margarine
3/4 cup sugar
3 eggs
1/2 cup flour, all-purpose
1 tablespoon flour, all-purpose
1 2/3 cups coconut flakes
1 cup almonds — whole
6 semisweet chocolate square
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt

Beat cream cheese and 2 tbls. margarine until softened; beat
in 1/4 cup sugar. Stir in 1 egg, 1 tbls flour and
coconut.Chop the almonds, reserving 16 almonds for garnish.
Stir in 1/3 of the chopped almonds. Set aside. Stir 5
squares chocolate and the remaining margarine over low heat
until melted. Remove from heat; stir in 1/2 cup sugar and
vanilla. Beat in 2 eggs. Stir in 1/2 cup flour, baking
powder and salt.
Add remaining chopped almonds. Spread chocolate batter in a
greased 8×8 square pan. Spread cheese batter on top. Garnish
with the whole almonds. Bake at 350~ for 40 minutes or until
center is done.(don’t overbake!) Melt the remaining
chocolate, drizzle over brownies.
Cool in pan. Cut into bars.

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Title: ITALIAN BROCHETTES WITH ANGEL HAIR PASTA
Categories: Italian, Vegetarian
Yield: 6 servings

2 sm Japanese eggplants
1 Zucchini
1 Yellow crookneck squash
1/2 lb Button mushrooms
1 Red bell pepper
1 Yellow bell pepper
2 sm Red onions
1 Fennel bulb
1/2 lb Cherry toamtoes
———MARINADE———–
1/2 bn Fresh thyme
1 pn Crushed red pepper
Grated zest of 1 lemon
1/2 ts Salt, optional
1/2 ts Pepper, optional
9 Garlic cloves
Juice of 2 lemons
1/4 c Vegetable broth or olive oil
———–PASTA————
1/2 c Tomato sauce
1 lb Angel hair pasta

Cut eggplant, squash zucchini into pieces 1/4″ thick. Halve mushrooms

cut bell peppers into strips. Quarter removing skins only if they are
dirty. Trim outer leaves of fennel remove any dirt. Slice into 8 thin
wedges. Place all vegetables into large bowl.

MARINADE: Strip thyme leaves from stems, reserve stems. In a processor,
process thyme, red pepper, zest salt pepper. Add garlic while
machine
is running. Stop machine add lemon juice Turn on add vegetable
broth in
a slow stream. Process 1 minute. Pour over vegetables allow to
marinate
for 15 minutes.

Preapre grill cover to build intense heat. Skewer vegetables. Toss
sthyme stems onto the heat shield or coals. Place brochettes onto hot
grill, cover allw to smoke for 5 minutes. Remove cover, turn
cook for
another 3 to 5 minutes.

Meanwhile, drain marinade into a small non-reactive pot. Add tomato sauce

heat through. When skewers are almost done, cook pasta. Drain return
to
pot. Pour sauce over pasta toss to coat. Serve with grilled vegetables.

VARIATION: Use sourdough bread brushed with the marinade lightly
grilled
instead of the pasta.

PER SERVING: 314 Cal.; 14g Prot.; 3g Fat; 58g Carb.; 0 Chol.; 240mg Sod.;
8g Fiber.

VT July, 1993

—–

Title: Baba Ganoush
Categories: Appetizers, Dips, Vegetarian, Vegan
Yield: 1 batch

1 1/2 lb Eggplant
3 tb Lemon juice
1 ts Salt
2 ts Minced fresh garlic
3 tb Sesame tahini
— (optional: substitute
— yogurt or sour cream)
1/4 c Chopped parsley
1/2 c Toasted pine nuts
2 tb Olive oil

Preheat oven to 400 degrees F. Prick eggplant all over with a fork.
Bake whole until tender (about 30 minutes). Remove from oven, halve
and scoop out the flesh. Blend in a food processor with the lemon
juice until smooth. Mash the salt and garlic together and combine
with the eggplant, along with the tahini. Cool and stir in the
parsley and pine nuts. Before serving, drizzle with the olive oil.
Serve as a dip with tortilla chips or triangles of flat (pita) bread.

(Adapted from The Victory Garden Cookbook)
From: The Cook’s Garden catalog, Spring/Summer 1993 (page 20)

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Persimmon Frozen Yogurt

Recipe By : Mable Gar Hoffman’s Frozen Yogurt
Serving Size : 8 Preparation Time :0:00
Categories : Frozen Yogurt Low Fat
Stir Frozen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large persimmons — peeled, seeded
–or 3 small
1 teaspoon lemon juice
1/2 cup granulated sugar
2 tablespoons light corn syrup
1 teaspoon unflavored gelatin
1/4 cup milk, 1% lowfat
1 cup plain lowfat yogurt — stirred

In a blender or food processor fitted with a metal blade, puree the
persimmons with lemon juice, sugar and corn syrup.
In a small saucepan, sprinkle the gelatin over the milk; let stand for
1 minute. Cook and stir over low heat until the gelatin dissolves.
Combine with the persimmon puree. Stir in the yogurt. Freeze in an ice
cream maker according to the manufacturer’s directions. Makes about 1
quart. Note: Hachiya, a fig-shaped persimmon, has a bright
golden-orange color and should not be used until it is very soft. The
tomato-shape Fuyu is reddish-orange and may be used when soft but
slightly firm. Penny Halsey (ATBN65B). Nutrition: 117 calories, 3g
protein, 27g carbohydrate, 1g fat, 2mg cholesterol, 28mg sodium.

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Halloween Frosting *

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
4 tablespoons Butter
5 cups Powdered sugar — sifted
2 Egg whites — unbeaten
2 tablespoons Cream — about
1 1/2 teaspoons Vanilla
1/4 teaspoon Salt
Orange coloring
2 ounces Unsweetened Chocolate — melt
4 teaspoons Cream — about

Cream butter; add part of sugar gradually, blending after each addition. Add
remaining sugar, alternately with egg whites then with 2 tablespoons cream
until
of right consistency to spread. Beat after each additioa until smooth. Add
vanilla and salt. Divide frosting in two parts. To one part add orange coloring
to give an orange shade and spread betveen layers of cake, reserving about 1/4
for pumpkin decoration. To remaining untinted frosting, add chocolate; then add
4 teaspoons cream until of right consistency to spread.
Spread chocolate frosting on top and sides of cake Decorate top with
jack-o’-lantern, made of orange-tinted frosting. Makes enough frosting to cover
tops and sides of two 9″ layers and for decorating.

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Big Cookie – WW

Recipe By : Weight Watchers
Serving Size : 2 Preparation Time :0:00
Categories : Diabetic Cookies
Low Fat Weight Watchers
1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 ounces oats, rolled (raw) — dry
1/3 cup nonfat dry milk
1 teaspoon baking powder
1 teaspoon cinnamon
2 tablespoons raisins
2 tablespoons peanut butter — (chunky)
1 teaspoon vanilla extract
1/2 banana — (mashed)(adds sweet)
2 tablespoons water — (maybe 3 T)

Combine all. Divide into 2 cookies on a sprayed baking sheet. Bake at
350 F. for 5-8 min. Do not over-bake. This makes 2 soft cookies. 1 cookie
= 1 bread, 1/2 milk, 1 protein, 1 fat 1 fruit.

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