Title: APPLE-SCALLOP RAMEKINS
Categories: Casseroles, Fish, Seafood
Yield: 4 servings

4 tb Butter or margarine
1/2 c Onion,minced
1 lb Bay scallops
2 Apples,Granny Smith,med-size
1 cn Mushrooms,sliced,drained (3oz
1 ts Lemon juice
1 ts Parsley,minced
1/2 ts Basil,dried
1/2 ts Salt
2 tb Flour
1 c Milk
2 tb Bread crumbs,plain,dry

1. Melt 1 tablespoon butter in large skillet.
2. Add onion; saute until tender.
3. Add scallops, apples, mushrooms, lemon juice,
parsley, basil and salt; cook over medium heat, 5
minutes, stirring occasionally.
4. Meanwhile, melt 2 tablespoons butter in a small
saucepan; blend in flour.
5. Remove from heat; stir in milk.
6. Return to medium heat; cook, stirring constantly,
until thickened.
7. Add sauce to scallop mixture in skillet; mix well.
8. Spoon into 4 buttered ramekins.
9. Combine remaining butter with bread crumbs;
sprinkle over scallops.
10. Place under broiler; broil 3 to 4 minutes, or
until crumbs are golden.

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RISSOTO CAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 Servings
4 1/2 c Of chicken stock
6 tb Unsalted butter
1 md Onion, finely chopped
1 1/2 c Arborio rice
1 c Dry white wine
1/2 c Freshly grated parmesan
-cheese
1 lg Egg, lightly beaten
1/2 c All-Purpose flour
2 tb Olive oil

1. In a medium saucepan, bring the chicken stock to a
simmer over moderate heat. Butter a 9 by 13 inch glass
baking dish.

2. Melt 4 tbsp of the butter in a large non-reactive
saucepan. Add the onion and cook over moderate heat,
stirring occasionally, until softened, about 5
minutes. Add the rice and stir until coated with
butter, 1 to 2 minutes. Raise the heat to moderately
high and pour in the wine. Cook, stirring, until
almost all the wine is absorbed, about 4 minutes.

3. Add about 1 cup of the simmering stock ( enough to
just cover the rice ) and cook, stirring constantly,
until the stock is absorbed. Continue adding stock,
about 1 cup at a time; stir constantly until the stock
is absorbed before adding more. The rice is done when
it is just cooked through and lightly bound with with
creamy liquid, after about 15 minutes. Remove from the
heat and stir in the Parmesan cheese. Let cool
slightly, then stir in the egg. Spread the risotto
evenly in the prepared baking dish. Cover and
refrigerate until very firm, at least 4 hours or
overnight.

4. Cut the risotto into 16 even squares. Shape each
square into a disk, about 2 1/2″ in diameter and 1/2″
thick. Coat the disks with flour and refrigerate on a
baking sheet until firm, about 20 minutes.

5. In a skillet, melt 1 tbsp of the butter in 1 tbsp
of the olive oil. Add 8 of the cakes to the skillet
and cook over moderately high heat, turning once,
until browned and warmed through, about 3 minutes per
side. Transfer the cakes to a warm serving platter,
cover and keep warm in a low oven. Wipe out the pan
and repeat with the remaining butter, oil, and risotto
cakes. (The risotto cakes can be fried up to 1 day
ahead. To serve, warm them in a 450 degree oven for
about 10 minutes, or until heated through.)

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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.

—–

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.

– – – – – – – – – – – – – – – – – –

Title: PINEAPPLE CHEESE PIE
Categories: Desserts, Fruits
Yield: 6 servings

2 c Chocolate chip or gingersnap
-cookie crumbs
3 tb Butter, melted
1 pk (3-1/2 oz) instant vanilla
-pudding mix
1 ct (8 oz) plain yogurt
1 pk (8 oz) cream cheese,
-softened
1/4 c Orange juice
4 ts Grated orange peel
1 cn (20 oz) Dole pineapple
-slices (in unsweetened
-pineapple juice)
1 ts Each: sugar, cornstarch

Recipe Corner 8/92 Sonya Whitaker-Quandt

Combine crumbs with butter. Press in 9-inch pie plate. Bake in 400
degree oven 5 minutes. Beat together pudding mix, yogurt, cream
cheese, orange juice and 2 tsp orange peel (mixture is stiff). Turn
into crust. Chill. Drain pineapple, reserve 1/2 cup juice. Combine
juice, sugar and cornstarch. Cook, stirring until boils and thickens.
Cool. Stir in remaining orange peel. Arrange pineapple over top of
pie. Spoon sauce over pineapple. Serves 6.

MMMMM

Title: Green and Gold Bean Salad
Categories: Salads Londontowne
Servings: 6

1 cn (1lb) cut grn beans, drained 1 cn (1lb) cut wax beans,
drained
1 c Diced celery 1 t Dillweed
1/2 c Bottled creamy onion dressng 1/4 c Slivered almonds
(optional)
1/2 c Salad croutons

Mix drained beans, celery and dill, and chill. Just before serving add
nuts, croutons and dressing.

Mrs. Harold T. Cook

—————————————————————————–

PORK AND CABBAGE SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Defatted pork drippings
-(from Roast Pork Shoulder)
1 c Cooked pork, diced
-(from Roast Pork Shoulder)
2 c Cabbage, coarsely shredded
1 1/2 c Boiling water
1/3 c Celery, sliced
1/4 c Green pepper, diced
1/4 ts Salt
1 d Pepper
1 Bay leaf

2 servings of about 1-1/4 cups each
206 calories per serving

1. Heat pork drippings in saucepan.

2. Add pork and brown lightly.

3. Add cabbage and stir-fry for 2 minutes.

4. Stir in water and remaining ingredients. Return to a
boil; reduce heat, cover, and simmer 25 minutes.

5. Remove bay leaf.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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