It is from the July/August 1994 issue of Pillsbury Fast Healthy.

ZESTY CITRUS VINAIGRETTE
This dressing lends zesty flavor with no fat. Serve
it on a salad of spinach leaves, mandarin orange segments,
sliced celery and croutons.

2 Tbsp powdered fruit pectin
1 tsp sugar
2 Tbsp chopped fresh parsley or 2 tsp dried
1/4 tsp salt
1 tsp chopped fresh oregano or 1/4 tsp dried oregano
Dash ground red pepper (cayenne)
1/2 cup water
1 Tbsp frozen orange juice concentrate, thawed
1 Tbsp white wine vinegar or cider vinegar
1 garlic clove, minced

Combine all ingredients in small jar with tight-
fitting lid; shake to blend well.
2/3 cup, 1 Tbsp per serving (8 calories, 0 g fat,
0 g chol, 50 mg sodium)

HIGH PROTEIN DIET/CORNELL BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Joyce Burton, PDPP83A
—–MEDIUM LOAF—–
1 1/3 c -Water
1 1/3 tb Vegetable oil
4 ts Honey
1 t -Salt
8 ts Wheat germ
1/3 c Soy flour
1 1/3 c Whole wheat flour
1 2/3 c Bread flour
1/3 c Nonfat dry milk
2 ts Yeast

Much better than the store bought diet breads which use “sawdust
fiber” as filler. This is a tasty, dense loaf. Makes good
sandwiches. The recipe is based on a formula devised for superior
nutrition in bread by faculty at Cornell University. Wheat germ, soy
flour and nonfat dry milk are added to each cup of flour in the
Cornell Formula, this recipe makes it easier.
Source: “The Bread Machine Cookbook,” by Donna Rathmell German.

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EASY MACARONI SALAD

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
1 c HELLMAN’S REAL MAYO.(Best Ma
8 oz COOKED ELBOW MACARONI,DRAINE
2 tb VINEGAR
1 c SLICED CELERY
1 tb PREPARED MUSTARD
1 c CHOPPED GREEN OR RED
PEPPER
1 t SUGAR
1 t SALT
1/4 c CHOPPED ONION
1/4 ts PEPPER

IN A LARGE BOWL,STIR
MAYONNAISE,VINEGAR,MUSTARD,SUGAR,SALT,AND PEPPER UNTIL
SMOOTH.ADD MACARONI,CELERY,GREEN PEPPER,AND ONION;TOSS
TO COAT WELL.COVER.REFRIGERATE AT LEAST TWO HOURS TO
BLEND FLAVORS.MAKES FIVE CUPS

– – – – – – – – – – – – – – – – – –

Title: MACAROON CAKE (GATEAU SEC AUX NOISETTES)
Categories: Cakes
Yield: 6 servings

100 g Flaky pastry (3 1/2 oz)
30 g Raspberries (1 oz)
110 g Sugar (3 3/4 oz)
75 g Ground hazelnuts (2 1/2 oz)
2 x Egg whites
Grated rind of 1 lemon
Caster sugar
Icing sugar
Slivered almonds

Puree the raspberries in a liquidiser with 35 g ( 1 1/4 oz) of the
sugar, then pass the mixture through a tamis.

Prepare a macaroon paste by mixing, with a spatula, the rest of the
sugar, the ground powered nuts, the egg whites and lemon rind.

Roll out the pastry to a thickness of 2-3 mm ( 1/8 in) and line an 18
cm ( 7 in) tart tin with a removable base. Prick it all over with the
prongs of a fork (Put it in a refrigerator if you are not going to
bake it at once).

Pre-heat the oven to 220 oC/425 oF.

Lightly sprinkle caster sugar over the uncooked pastry, then spread
the raspberry puree over it in a smooth layer.

Spread the macaroon mixture over the raspberry, smoothing the surface
with the help of a spatula.

Cook the cake for 40 minutes in the pre-heated oven. Reduce the heat
to 180 oC/350 oF after 20 minutes if it is browning too quickly. Take
it out and leave it to cool a little.

Scatter the slivered almonds over the top of the cake while it is
still warm. Sprinkle the cake with icing sugar then put it under hot
grill for just long enough to caramelise the sugar lightly. Take
care, as this takes barely a minute.

Let the cake cool, then take it out of the tin.

(From: Fredy Girardet, Cuisine Spontanee, M Papermac, ISBN 0 333
40957 4)

—–

Risotto With Toasted Mushrooms

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Healthy And Hearty
Italian Low Fat
Main Dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Small Onion — finely chopped
300 Grams Risotto Rice — or quick-boiling ric
15 Grams Butter
1 1/2 Deciliters Dry White Wine
8 To 10 Dl. Chicken Bouillon — (boiling)
1 Deciliter Grated Parmesan Cheese — (50 grams)
10 Grams Butter
—–Mushroom Mixture—–
375 Grams Fresh Mushrooms — or mix of other type
1 Tablespoon Olive Oil
1 Clove Garlic — finely chopped
—–Garnish—–
Parsley Sprigs

Lightly brown rice and onions in butter. Add white wine and approximately
1/4 of the chicken bullion. Let rice cook uncovered until excess
liquid is gone. Continue this procedure till remaining bullion is used
up. Stir often during this process. Total cookinf time is 20-25 minutes.
Add cheese and butter.

Rinse and cut up mushrooms. Fry until golden brown in olive oil. Add garlic.

Spread mushrooms on top of risotto along with parsley sprigs.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve hot with your favorite bread.

NOTES : This dish only has 19% CFF. (12 grams per serving)

Szechuan Noodle Salad

Recipe By : Pillsbury, October 1996
Serving Size : 6 Preparation Time :0:30
Categories : Chinese/Japanese One-Dish Meals
Pasta Pillsbury
Poultry Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces oriental noodles or spaghetti — broken up
3 tablespoons oil
3 tablespoons honey
1 tablespoon oriental sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 1/2 teaspoons ginger root — grated
1 teaspoon crushed red pepper flakes
3 cups chicken — cooked and shredded
1 cup red cabbage — finely chopped
4 green onions — thinly sliced
2 carrots — shredded
1 red bell pepper, chopped
1/2 cup dry-roasted peanuts

1. Cook noodles to desired doneness as directed on package.
2. Meanwhile, in small bowl, combine oil, honey, sesame oil, vinegar, soy
sauce, gingerroot and red pepper flakes; blend well.
3. Drain noodles; rinse in cold water to cool. In large bowl combine cooked
noodles, chicken, cabbage, onions, carrots and bell pepper. Pour
dressing over salad; toss to
mix. Sprinkle with peanuts.

– – – – – – – – – – – – – – – – – –

NOTES : Substitute 1 cup of coleslaw mix for the shredded red cabbage.

Title: FOUR HAPPINESS MEATBALLS
Categories: Chinese, Pork
Yield: 6 servings

Meatball Mixture:
1 1/2 Inch cube ginger, minced
1 lb Ground pork
2 Chopped scallions
8 Chopped water chestnuts
3/4 ts Salt (or to taste)
1 tb Corn starch mixed with 3
-Tb water
4 ts Soy sauce
1 tb Dry sherry
1 Egg
Casserole Base:
1 1/2 lb Bok choy
3 tb Cooking oil
1 tb Soy sauce or to taste
1 ts Sugar
1 tb Dry sherry

Mix together ingredients for the meatballs. Shape the
mixture into 4 large meatballs.

Wash and remove all the sandy particles from bok choy.
Cut crosswise into 2 inch sections.

Heat 3 Tb oil in a wok. Fry 2 meatballs at a time
until both sides are brown (about 3 minutes.) Remove,
and fry the other 2 meatballs. (Use more oil if frying
in a saucepan.)

Remove all but 2 Tb oil from the wok, stir-frying
vegetables for 1-2 minutes over medium heat. Remove
wok from the heat.

Line the stems of the vegetable in the bottom of a
casserole. Place the meatballs on top, then cover
with the leaves of the vegetable.

Add soy sauce, sugar, and sherry; bring to a boil,
then simmer on low heat with cover on for 30 minutes.
Serve hot.

Source: The Record, “Great Tastes of Chinese Cooking
~ Contemporary Methods and Means,” Jean Yueh.

—–

Butterscotch Squares

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound margarine or butter
2 pounds 8 oz. brown sugar
10 eggs — (1 lb.)
1 tablespoon vanilla
1 pound 8 oz. flour — all-purpose
2 tablespoons baking powder
1 teaspoon salt
12 ounces nuts — chopped (optional

Cream margarine and sugar on medium speed for 5 minutes. Add eggs, one at a ti
me, and vanilla. Mix on low speed until blended. Combine dry ingredients. Add
to creamed mixture. Mix on low speed until blended. Add nuts, mix to blend.

Spread mixture evenly in 2 greased 12 x 18 x 2 inch baking pans. Bake at 325
degrees for 25 minutes. Cut 5 x 6. Yield: 60 portions. NOTE: May be baked in
1 (18 x 26 x 2 inch) pan. Cut 6 x 10.

VARIATION: Butterscotch Chocolate Chip Brownies: Add 1 pound chocolate chips.

busted by sooz

– – – – – – – – – – – – – – – – – –

Title: PAPER WRAPPED CHICKEN (GEE-BOW GAI)
Categories: Chinese, Chicken, Appetizers
Yield: 45 servings

3 1/2 lb Chicken
45 Squares unwaxed butcher
Paper or aluminum foil 6“x6″
3 Green onions, slivered
3 Thin slices ginger, slivered
2 Quarts oil for deep-frying

————————-MARINADE————————-
2 ts Catsup
1 tb Oyster sauce
1 1/2 ts Hoisin sauce
1 ts Thin soy sauce
1 tb Rice wine
Dash of pepper
1 ts Salt
1 ts Sugar
2 ts Cornstarch

—————WRAPPING PAPER WRAPPED CHICK—————

1. Skin and bone chicken; then cut into pieces 1 1/2″
x2″ long.

2. Sprinkle chicken with each of the ingredients
listed under ”marinade,“ mix well and then add the
green onions and ginger. Marinate for 2 hours.

3. See diagrams for wrapping.

4. Heat the oil to 325 degrees and then carefully put
each package into the oil. Deep-fry 4 minutes on each
side. Put packages in a strainer to drain off excess
oil before serving.

NOTE: Paper Wrapped Chicken may be deep-fried several
hours in advance and reheated in the oven (325
degrees) for 10 minutes just before serving. 1. Brush
center of the paper with oil, and with one corner of
the paper toward you, place 1 piece of chicken and 1
sliver of green onion about 2″ from that corner.

2. Fold the corner to just cover the chicken.

3. Fold once more…about 1 1/4,” and tuck second edge
under meat (This forms a triangle.)

4. Make an envelope by folding the left and right
corners toward the middle.

5. Tuck in the flap to close the envelope.

—–

Cream of Artichoke Soup

Recipe By : Bill Camarota
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Soup
Sinful

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Artichokes
2 c Water
2 c Chicken stock
1/2 c Dry vermouth
1 md Potato, diced
1 sm Carrot, diced
1 sm Onion, diced
1 sm Celery stalk, diced
2 cl Garlic, minced
2 ea Bay leaf
1/2 ts Dried marjoram
1 c Heavy cream
4 tb Locatelli cheese,
-fresh grated
Salt and pepper to taste
Croutons for garnish

Steam the artichokes in the 2 cups of water until tender (about 45
minutes) and reserve the liquid afterwards. Allow the artichokes to
cool. Scrape the flesh from the bottom third of each leaf and place
in medium soup pot along with the artichoke liquid. Remove fuzzy
choke from each artichoke bottom and discard. Coarsely dice the
artichoke bottoms and place in the soup pot. Next add the remaining
ingredients except the cream, cheese and croutons. Simmer until the
vegetables are very tender and the liquid is reduced by 1/3, about
45 minutes. Next puree the soup in a blender and return to the pot.
Add the cream and the cheese and heat through but don’t boil. Serve
with croutons on top.

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