Title: CHOCO-BANANA SUPREME SHAKE
Categories: Ww, Desserts
Yield: 1 servings

-Pam Courson-DWHV03B
1 c Diet chocolate soda; chilled
1/2 md Banana; peeled
1 pk Diet choc. shake mix
-(WW or Alba)
1 tb Smooth peanut butter; frozen

Into each of 4 sections of ice cube tray pour 2
Tblsps soda (sections should be about 2/3 full);
freeze till cubes are solid. Wrap banana in plastic
freezer wrap freeze till solid.
In blender combine remaining 1/2 cup soda, frozen
banana half, dairy drink mix, and peanut butter, and
process at high speed till smooth, scraping down sides
of container as necessary. Add soda cubes, 1 at a
time, processing after each addition till ice is
dissolved (mixture will be thick). Serve immediately.

Makes one serving: 1 P, 1 Fa, 1 Fr, 1 M, 2 opt. cals.
Variation: Omit peanut butter and lose 1P and 1 Fa
NOTE: Both these recipes were adapted from “Weight
Watchers Family Recipes.” I say “adapted,” ’cause I
prefer to eat my frozen banana without a stick in it
!

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CREAMY FRUIT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Package frozen
-raspberries,blueberries,
Strawberries, peaches, or
-mixed fruit, thawed
1 c Water
1/4 c Sugar
2 Inches stick cinnamon
1 d Ground nutmeg
1 d Ground cloves
1 tb Water
1 tb Cornstarch
2 tb Lemon juice
1 c Dairy sour cream
1/2 c Milk

Drain fruit, reserving syrup (cut up large pieces of
fruit). In 1 1/2- quart saucepan combine reserved
syrup,the 1 cup water, sugar, cinnamon, nutmeg, and
cloves. Bring to boiling; reduce the heat and simmer,
uncovered for 5 minutes. Remove stick cinnamon. Blend
the 1 tablespoon water and cornstarch; stir into
saucepan. Cook and stir till thickened and bubbly.
Remove from heat. Add lemon juice. Cool to room
temperature. Blend in sour cream and fruit. Stir in
milk. Cover and chill. Garnish with strips of lemon
peel, if desired. Makes 4 to 6 servings.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa

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CREAMED CRANBERRY BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Dried cranberry beans
1 lb Kolbasz
4 qt Water
4 Peppercorns
1/2 Onion — diced
—–ROUX—–
1 tb Bacon drippings
1 tb Flour
1 Onion — minced
—–THICKENER—–
1/2 pt Sour cream
1 tb Flour

Wash beans. Soak overnight and cook with kolbasz in a
soup kettle along with onion and salt and peppercorns
to taste. When beans and meat are cooked, make roux:
Brown roux ingred. til brown in color and add 1 c.
water; bring to a boil. Add this to soup and cook
about 5 minutes until soup comes back to a boil. Take
1/2 pt. sour cream which is at room temperature.
Mix in 1 tb. flour to thicken. To sour cream, add
hot soup, 1 tablespoon at a time, and mix well until
cream is thinned, then add to hot soup (prevents
curdling). Bring back to gentle boil, then turn heat
off.

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Title: Tiramisu – Balducci’s in New York City
Categories: Desserts, Italian
Yield: 6 servings

24 Ladyfingers, Toasted In A 2 tb Marsala Wine
– 375 Degree Oven 15 Min. 2 tb Triple Sec
2 c Espresso Coffee, Cooled 2 tb Brandy
6 Eggs, Separated 2 tb Orange Extract
6 tb Sugar 8 oz Bittersweet
Chocolate,
1 lb Mascarpone – Finely Chopped

Arrange the ladyfingers on a plate and lightly soak them with the
cooled
espresso. Put half of the soaked ladyfingers in one layer in a
rectangular
serving dish. While the ladyfingers are soaking, beat the egg yolks
with
the sugar until the yolks turn pale in color. Add the mascarpone, the
liquors, and the extract, and stir gently.

In a separate bowl, beat the egg whites with a wire whisk until they
are
stiff. Gently fold the whites into the mascarpone mixture.

Use half of this mixture to make a layer on top of the ladyfingers in
the
serving dish. Sprinkle with half of the chopped chocolate. Repeat the
procedure with another layer of soaked ladyfingers, the mascarpone
mixture,
and chocolate. Cover with tin foil and refrigerate for at least 1
hour
before serving.

—–

Title: GYROS
Categories: Sandwiches, Beef, Greek
Yield: 4 servings

1 lb Steak, sirloin

MMMMM—————————–MARINADE———————————-
3/4 c Wine, dry red
2 ts Olive oil
1 sm Garlic clove; chopped
1/2 ts Oregano, dry
1 ts Salt
1/2 ts Pepper

MMMMM———————-CUCUMBER SAUCE TOPPING—————————
1/2 c Yogurt, plain
1/4 c Sour cream
1/2 Cucumber; chopped
1/2 sm Onion; chopped
Salt pepper to taste

Cut sirloin steak into strips, about 5 inches long and 1/4 inch thick.
Marinate steak in wine mixture for 24 hours.

Mix cucumber topping ingredients well; cover and refrigerate. Before
cooking, drain wine, fry steak in 2 tablespoons butter. Warm pita bread
in oven, cut in half; split open and fill with meat; adding cucumber
sauce to taste.

: Source: Cooking the Grecian Way
: from The Ladies of Sts. Constantine and Helen Greek Orthodox Church

OMELETTE PAKAKI CURRY (SPINACH TOMATO OMELETTE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Vegetarian
Cheese/eggs Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 ea Eggs
1 pn Salt
1 t Garam Masala
1 tb Butter or oleo
1 lb Spinach, fresh or thawed
2 tb Butter or oleo
1 lg Onion, sliced
5 ea Garlic cloves
1 tb Ginger, fresh and chopped
2 ea Green chilies (optional)
1 t Cumin, ground
3 ea Tomatoes, large and chopped
1 c Water
2 tb Coriander leaves, chopped

Beat eggs until yolks are lemon colored. Add salt to taste and Garam
Masala. (See recipe under “Garam Masala”). Beat again.

Heat 1 tb butter/oleo in skillet. Pour in egg mixture and cook an
omelette 1/4-inch thick. Cut into small serving pieces. Set aside and
keep warm.

Salt spinach and cook in a covered saucepan for 5 mins. Grind spinach to
a paste.

Heat 2 tb butter/oleo in a saucepan and cook onions, garlic, ginger, and
chilies until onions are golden. Add cumin and tomatoes. Cook a few mins
more.

Add 1 cup water and simmer for 10 mins.

Add omelette pieces and heat them through. Stir lightly a few times.
Garnish with coriander leaves.

– – – – – – – – – – – – – – – – – –

Title: CEREAL SNACK MERINGUES
Categories: Cookies, Low-cal
Yield: 42 servings

3 Egg whites
2/3 c Sugar
4 c Total cereal
1/2 c Semisweet chocolate chips
– if desired

Heat oven to 325 degrees. Lightly grease cookie sheet. Beat egg whites in
large bowl until foamy. Gradually beat in sugar; continue beating until
very stiff and glossy. Fold in cereal and chocolate chips. Drop mixture by
teaspoonfuls 2 inches apart onto cookie sheet. Bake 14 to 16 minutes or
until golden brown. Store in airtight container. Makes 3-1/2 dozen
meringues. Printed in the November 26, 1992, issue of the Simi Valley, CA,
Enterprise

—–

Raspberry Meringues (Pressed Cookies)

Recipe By : Jo Merrill
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Prize

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large egg whites — room temp
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1/4 cup raspberry preserves
6 drops red food coloring

Heat oven to 225 degrees. Cover cookie sheets with brown paper. In a small
bowl, beat egg whites, cream of tartar and salt
until soft peaks form. Gradually add sugar, beating until VERY stiff peaks
form, about 10 minutes. Add preserves (not
jelly) and food coloring; beat one minute at high speed. Pipe meringue iwth
pastry tube into 1 inch rosettes with a
number 2D decorator’s tube onto prepared cookie sheets. Bake for 2 hours. Cool
completely then remove from paper. Makes 3 dozen. Cecelia Rubio–winner at Del
Mar County Fair, 1993

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MORNAISE SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
1/4 c Flour
2 c Milk
1/2 t Salt
1/8 t Pepper
2 Egg yolks
1 T Whipping cream
1/4 c Swiss cheese

In microwave melt butter, add flour, stir until
smooth, 1 minute. Gradually add milk. Beat egg yolks,
add whipping cream. Gradually add hot mixture. Add
cheese at the end.

– – – – – – – – – – – – – – – – – –

Minted Couscous with Currants and Pine Nuts

Recipe By : Bon Appetit 11/95
Serving Size : 8 Preparation Time :0:00
Categories : Grains Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
29 ounces chicken broth
6 tablespoons butter
3 cups couscous
1/2 cup currants
1/2 cup pine nuts — toasted
4 green onion — thinly sliced
1/4 cup fresh mint
2 tablespoons fresh dill — minced

Bring broth and butter to boil in medium saucepan. Remove from heat; stir in
couscous.
COVER,let stand 5 minutes. Fluff couscous with fork. Transfer to bowl.
Add currants, pine nuts, green onions, mint and dill; stir to blend. Season
with salt and pepper.

– – – – – – – – – – – – – – – – – –

Per serving: 457 Calories; 14g Fat (27% calories from fat); 17g Protein; 68g
Carbohydrate; 24mg Cholesterol; 751mg Sodium