Title: Lemon Coleslaw
Categories: Coleslaw, Salads
Yield: 6 servings

1/2 c Mayonnaise
1/4 c Fresh lemon juice
2 tb Olive oil
1 tb White wine vinegar
1 ts Salt
1/2 ts Pepper
1/2 ea Red bell pepper (cut into ma
1/4 ea Red onion (cut into matchsti
2 tb Chopped fresh parsley
1/2 c Sour cream
2 tb Dijon mustard
2 tb Sugar
1 tb Prepared horseradish
1/2 ts Celery seeds
8 c Shredded cabbage (about 1 1/
1/2 ea Green bell pepper (cut into
1 ea Carrot, shredded
2 ts Grated lemon peel

Combine first 11 ingredients in bowl; wisk to blend. Refrigerate
dressing until cold. (Can be prepared 1 day ahead). Combine cabbage,
bell peppers, onion, carrot, parsley and lemon peel in large bowl.
Toss with enough dressing to season to taste and serve.

MMMMM

Vegetable Soup with Pesto Swirl

Recipe By : 1997 Family Circles’ Light Easy
Serving Size : 10 Preparation Time :0:00
Categories : All Newly Typed Not Shared Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup finely chopped leeks
1 tablespoon olive oil
6 cups chicken broth
3/4 pound red potatoes — diced
1/2 pound green beans — cut in half
1 tomato — chopped
6 ounces yellow squash — diced
6 ounces zucchini squash — diced
3/4 teaspoon salt
10 tablespoons pesto

Saute carrot, celery and leek in oil in nonstick saucepan until very soft, 8
to 10 minutes (add 1/4 cup water if necessary to prevent sticking). Add
broth and potatoes; simmer until potatoes are almost tender, about 10
minutes.

Add green beans, tomato, squash, zucchini, and salt; cook until tender, about
10 minutes.

Ladle soup into 10 soup bowls. Swirl 1 tablespoon of the pesto into each
serving.

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Herring in Cherry Tomatoes

Recipe By : the California Culinary Academy
Serving Size : 1 Preparation Time :0:15
Categories : Hors d’Oeuvres- Canapes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 basket cherry tomatoes
herring in sour cream sauce

Remove stems from 1 basket of cherry tomatoes. Slice top off stem end and
hollow out interior by gently squeezing out seeds. Dice prepared herring in
sour cream sauce and spoon into tomatoes.

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NOTES : Each cook needs a few hors d’oeuvres that will be a snap to prepare.
However, other than a wedge of cheese and a box of crackers, there are very few
work-free appetizers. Simplicity and good planning will help lessen the burden
of coming up with that perfect little something before dinner.

Chinese Cucumber Salad

Recipe By : Too Many Tomatoes … by Burrows Myers
Serving Size : 4 Preparation Time :0:00
Categories : Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3-4 6″ cucumbers
4 tablespoons red wine vinegar
4 tablespoons soy sauce
4 tablespoons sugar — (3T was fine)
4 teaspoons sesame oil
2 teaspoons salt
1 teaspoon Tabasco sauce

Peel the cukes if you want, cut lengthwise, and scrape out any large seeds.
Slice 1/4″ thick.
Soak in salted ice water for 30 min.
Drain.

Mix sauce ingredients and pour over drained cukes.
Let stand 30 min prior to serving.

[Standing 1-2 hours is ok; longer and the cukes are probably too marinated.]

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Title: MAPLE CUSTARDS
Categories: Desserts, Ew
Yield: 4 servings

1/2 c Pure maple syrup*, plus
4 t For topping
3/4 c Skim milk
2/3 c Evaporated skim milk
2 lg Eggs
2 lg Egg yolks

*for the richest flavor, use syrup graded “Dark Amber”
In a saucepan over high heat, bring 1/2 c maple syrup to a boil. Cook until
thickened and reduced to about 1/4 c, about 4 minutes. Reduce heat to low;
pour in skim milk and evaporated skim milk. Stir until the syrup has
blended
with the milk. Remove from the heat. In a mixing bowl, lightly whisk eggs
and egg yolks until combined. Gradually whisk the hot milk mixture into
the
eggs. Skim off any foam and pour the mixture into four 6 oz custard cups or
ramekins. Preheat over to 350 degrees. Place the filled custard cups in a
shallow baking dish and add enough hot water to come 2/3’s of the way up
the
sides of the cups. Bake for 30 to 40 minutes, or until a knife inserted in
the center of a custard comes out clean. Serve the custards warm or
chilled,
with 1 t of the remaining maple syrup drizzled over each.

—–

Title: CHICKEN BARLEY SOUP (LOW CAL)
Categories: Low-cal, Soups/stews, Low-fat, Main dish, Poultry
Yield: 8 Servings

3.00 lb Chicken, Cut in pieces
0.50 c Uncooked barley
9.00 c Water
2.00 tb Lemon Juice
3.00 Celery stalks with leaves
1.00 sm Onion
0.50 c Chopped onion
0.50 c Finely chopped carrot
0.50 c Chopped fresh parsley
1.00 tb Salt
0.50 ts Pepper, freshly ground
0.25 ts Celery seed
1.50 c Green beans cut, fresh

Place chicken, water, leaves from celery and small onion in a large
saucepan. (Reserve celery stalks.) Cover saucepan and bring to a
boil; reduce heat and simmer 1 1/2 hours until chicken is tender.
Remove chicken. Strain broth into bowl; chill until fat sets on top.
Remove fat. Remove skin and bones from chicken, discard. Cut chicken
into bite-sized pieces, set aside. (My note: if you want less than
8 servings, freeze extra broth and chicken separately in meal-sized
portions.) Return broth to saucepan. Chop reserved celery stalks, add
to broth with chopped onion, carrot, parsley, barley, lemon juice,
seasonings. Cover and simmer 20 min. Add fresh green beans and
chicken; continue cooking 15 min or until beans are tender. Each
serving 1 1/2 cup.

MMMMM

Title: CHERRY SPICE CAKE
Categories: Diabetic, Desserts, Cakes
Yield: 12 sweet ones

16 oz (1)cn waterpacked cherries
-sour
1/2 c Sweet milk (recipe below)
1/2 c Packed dates
1/4 c Light oil
2 lg Eggs, separated
3/4 c Unsweetened applesauce
1 3/4 c Whole wheat flour
2 tb Lowfat soy flour
2 tb Nonfat dry milk powder
1 tb Cinnamon
1 tb Baking powder
1 ts Baking soda
1/2 ts Cloves
1/2 ts Nutmeg
1/4 ts Salt

1. Prepare an 8 inch square cake pan. Oil flour. 2. Preheat oven to
350 F. 3. Drain waterpacked cherries. 4. After cherries have drained
will, measure 1 cup of them and set aside. 5. In blender puree
together 1/2 cup sweet milk with 1/2 cup packed dates. 6. Blend oil,
egg yolks and applesauce. Set aside next to cherries. 7. In a small
bowl beat 2 egg whites until stiff and set aside. 8. In a large bowl
combine flours, dry milk, baking powder, baking soda, salt and
spices. Stir well. 9. Gradually mix blended liquid ingredients into
dry ingredients until well moistened. 10. Gently stir in cherries.
11. Then fold in the egg whites just until combined. 12 Pour batter
into the prepared cake pan and bake at 350 F for 50 minutes. 13. Cool
cake to room temperature. 14. Refrigerate covered. < could be used served as cupcakes> Yield Variation: Substitute 1 cup fresh sliced
strawberries for cherries.

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Title: Oysters with Lime-Chili Sauce Salad
Categories: Seafood, Masterchefs, Frisco, 4sg
Yield: 4 servings

12 ea Oysters, shucked, shells 1 ea Chili, Jalapeno, seeded
— reserved 1 ea Chili, red, seeded
2 lg Shallots, fresh 1/2 c Juice, lime, fresh
1/2 bn Coriander

Place the raw oysters on their half shells on a serving plate.

Dice the remaining ingredients to approximately the same size (not too
fine). Place these diced ingredients in a bowl with the lime juice and mix
well. Dab this relish onto the oysters and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

—–

Title: EGGLESS MAYO (“BETTER ‘N HELLMAN’S”)
Categories: Vegetarian
Yield: 1 servings

1 c Edensoy (Original)
2 2/3 c Oil
2 tb Cider Vinegar
1 tb Maple Syrup (or sugar)
1 ts Salt

——————————–NOW TRY THIS——————————–

Directions: Place soy milk in food processor (or blender). Put on lowest
setting. Drizzle oil into soy milk. Add other ingredients. I add about
the same amount of lemon juice in addition to the vinegar. Someatimes I add
one tablespoon of dry mustard. You’ve got to try adding basil and/or sage
and/or oregeno.

I’ve also never had a problem adding all the vinegar, syrup, salt, etc. to
the soy milk first and then adding the oil.

You cannot fail. Try it.

I got the basic recipe from Shirley Wilkes-Johnson. She is a gourmet cook
and inventor.

JORGE [Jorge] at 21:02 EDT

—–

New Orleans Olive Salad

Recipe By : Cajun-Creole Cooking (HP)
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Favorite
Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 32-oz. jar green olives — broken, unstuffed
6 cloves garlic
1 cup marinated cocktail onions — drained
4 stalks celery — halved lengthwise
1 4 oz. jar chopped pimientos — drained
2 tablespoons capers — drained and chopped
1 tablespoon dried oregano
1 teaspoon finely ground pepper
3 tablespoons red wine vinegar
1/3 cup olive oil

Drain olives; reserve 3 Tbs. brine. Slice celery thinly. In medium bowl,
combine olives, garlic, onions, celery, pimentos and capers. In small
bowl, whisk reserved olive brine, oregano, pepper and vinegar until
combined. Add olive oil in slow, steady stre am, whisking constantly. Pour
dressing over salad; toss. Spoon into a jar with a tight fitting lid.
Refrigerate until served or up to 3 weeks. Serve at room temperature.
Makes about 5 cups.

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