Title: BASIL’S GARLIC MAYONNAISE
Categories: Sauces
Yield: 2 1/2 cups

1 Whole garlic bulb
Olive oil and honey to coat
-the garlic
4 Egg yolks
1/4 c Red wine vinegar
1/4 c Dijon mustard
3 c Vegetable oil
1 ts Salt
1 ts White pepper

Serve with Basil’s Crab Cakes, Louisiana-Style.

1. Cut off about 1/2-inch of the top of the garlic bulb (the tips of
the cloves will be barely visible) and peel off the excess outer
papery skin. Rub bulb with a little olive oil and honey to keep it
from drying out. Place bulb, top side down, on a cookie sheet.

2. Bake in a preheated 375-degree oven until soft, about 20 minutes.

3. When cool, scoop out garlic into a food processor. Add egg yolks,
vinegar and mustard; process for 3 minutes. With machine running,
slowly add oil and process until mixture thickens, about 3 to 5
minutes.

4. Season with salt and white pepper. Refrigerate until ready to use.

Source: Basil’s Restaurant in Michigan City, Indiana.

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Spinach Pie In Phyllo Dough

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Greek Low-Cholesterol
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Sheet Phyllo Pastry — sheets
Vegetable Oil Spray — olive oil
1 Clove Garlic — crushed
4 Tablespoons Olive Oil
40 Ounces Spinach, Frozen — chopped
1 Cup Chopped Parsley — fresh
4 Whole Green Onion — finely chopped
1 Teaspoon Dried Dill Weed
Or:
4 Tablespoons Dill — fresh,finely chopped
1/4 Teaspoon Nutmeg
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 Cup Cottage Cheese, Lowfat
1 Whole Egg White
4 Ounces Feta cheese — crumbled

Thaw and drain the 4 10 oz. packages of spinach.

Crush the garlic into the olive oil. Set aside.

To make the filling, squeeze the spinach between your hands to remove most of
t
he liquid. Place in a bowl or in a food processor. Add the parsley, green
onio
ns, dill, nutmeg, salt and pepper. Stir in the cottage cheese, egg white and
fe
ta. Combine w
ell. Lightly coat a 9 x 13 inch baking dish with nonstick cooking spray.

Lay one sheet of phyllo in the bottom of the dish and drape the edges over
the
sides of the dish. Spray lightly with cooking spray and cover with another
shee
t of phyllo dough. Brush that sheet with the garlic-olive oil mixture. Layer
a
total of four
sheets, coating each alternately with nonstick cooking spray and olive oil.
Sp
read half the filling over the prepared phyllo dough. Lay another sheet of
doug
h over the filling and coat lightly with cooking spray. Lay down another sheet
and lightly co
at with olive oil. Continue alterating spray and olive oil for a total of four
sheets. Layer remaining spinach filling on dough.

Continue layering phyllo dough over the filling, spraying the first sheet and
a
lternately brushing with olive oil and spraying subsequent sheets.

When finished, brush the surface with olive oil and roll the edges of the
dough
inward to create an attractive rim around the outside. Score the surface with
a
sharp knife into 12 portions.

Preheat oven to 325 degrees F. Bake for 40 minutes until golden. Allow to
cool
10 minutes before serving. Makes 12 portions.

Test kitchen notes: Phyllo means “leaf” in Greek. The dough is usually
availa
ble in the frozen food section of most supermarkets or in Greek or Middle
Easter
n markets. For best results, allow dough to defrost overnite in the
refrigerato
r. Keep it co
vered with wax paper and a damp towel while making pie.

Nutrition information per serving using 2-percent fat cottage cheese:
calories, 175; fat 7.3 grams; carbohydrate, 19.9 grams; cholesterol, 10
milligra
ms; sodium, 319 milligrams.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 4453 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

MEDALLIONS OF PORK TENDERLOINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Pork tenderloin,well-trimmed
1/2 t Black pepper
2 ea Eggs
1 c Bread crumbs,dry
2 T Oilve oil
1/2 lb Mushrooms,sliced
2 T Parsley,minced fresh
1 t Salt
1/2 c Flour,all-purpose
1/4 c Water
6 T Butter or margarine
1/2 c White wine,dry
1 T Lemon juice

1. Dry meat with paper towels.
2. Combine salt, pepper and flour; dredge medallions in flour,
shaking off excess.
3. Beat eggs with water; dip medallions in egg and coat with bread
crumbs.
4. Press medallions with heel of palm to make crumb stick; dry 10
minutes.
5. Heat butter and oil in Dutch oven; saute medallions 8 minutes per
side.
6. Remove meat; drain on paper towels, transfer to heated platter and
keep warm.
7. Add wine to pan; deglaze over high heat, scraping brown bits from
bottom and sides of pan.
8. When liquid is reduced by half (about 3 minutes), add mushrooms
and cook 2 minutes, stirring.
9. Add lemon juice and cook 1 minute, stirring.
10. Correct seasonings, pour sauce over meat and garnish with
parsley.

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Title: RENO RED CHILI
Categories: Chili, Wp
Servings: 4

3 lb Round steak, coarsely ground
3 lb Chuck steak, “ ”
1 c Wesson oil or suet
Black pepper to taste
3 oz Gebhardt’s Chili powder
6 tb Cumin
2 tb MSG
6 Small cloves garlic, minced
2 Medium onions, chopped
6 Dried chili pods, boiled
30 minutes in water,
(seeded de-stemmed)
**OR**
3 oz Bottle of New Mexico pepper
1 tb Oregano, brewed in…..
1/2 c Budweiser beer, like tea
2 tb Paprika
2 tb Cider vinegar
3 c Beef broth
4 oz Diced green chilies
(Ortega brand)
14 oz Stewed tomatoes
(or to taste)
1 ts Tabasco sauce, or to taste
2 tb Masa harina flour

Joe Shirley Stewart’s Championship Chili, 1979

Brown meat in oil or fat, adding black pepper to taste. Drain meat
and add chili powder, cumin, MSG, garlic and chopped onion. Cook
for 30 – 45 minutes using as little liquid as possible. Add water
only as necessary. Stir often.

Remove skins from boiled chile pods. Mash the pulp and add to meat
mixture. Strain oregano tea, then add to meat mixture along with
paprika, vinegar, 2/3 of the beef broth, green chiles, stewed
tomatoes and Tabasco sauce. Simmer 30 – 45 minutes. Stir often.

Dissolve masa flour into remaining beef broth then pour into chili.
Simmer another 30 minutes, stirring often.

Makes 1 potful.

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CILANTRO HONEY VINAIGRETTE

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 small Serrano chiles
1 1/2 tablespoons honey
1/2 cup cilantro leaves
1 tablespoon Dijon mustard
3/4 cup canola oil
Salt and pepper to taste.

Blend all together and slowly add oil. A little ice water may be needed.

– – – – – – – – – – – – – – – – – –

Title: Oven-Baked Herb Potatoes
Categories: Diabetic, Vegetables
Yield: 4 servings

2 md Baking potatoes 1/2 ts Dried thyme
1 tb Vegetable oil 1/2 ts Dried oregano

Slice the potatoes about 1/4 inch thick. Brush the slices with the
vegetable oil. Place in baking pan. Sprinkle with thyme and
oregano. Bake in 400 F oven for 15 to 20 minutes, or until tender.

1/4 recipe – 102 calories, 1 bread, 1 fat exchange 17 grams
carbohydrate, 2 grams protein, 4 grams fat 3 mg sodium, 396 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared by Elizabeth Rodier, similar recipe tested Nov 93

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Title: Death By Chocolate
Categories: Desserts, Chocolate, Brownies
Yield: 24 servings

1 pk Fudge brownie mix
3 pk Instant chocolate mousse
8 Chocolate covered toffee bar
12 oz Cool Whip topping; thawed

* each mousse makes 4 1/2cup servings.
* chocolate bars are 1.4 oz size either Skor or Heath bars.
Preheat oven according to brownie package directions. Bake brownies
according to package directions; let cool. Meanwhile, prepare
chocolate mousse according to package directions. Break candy bars
into small pieces in food processor or by gently tapping the wrapped
bars with a hammer. Break up half the brownies into small pieces and
place in the bottom of a large glass bowl or trifle dish. Cover with
half the mousse, than half the candy, and then half the whipped
topping. Repeat layers with the remaining ingredients. Yield: feeds
up to 24 (OR: 1 serious Chocoholic!)

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Pralines and Cream Ice Cream

Recipe By : Lifestyle
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chopped pecans
2 tablespoons butter or margarine — melted
2 cups sugar — divided
6 eggs — beaten
1 12oz can evaporated milk
1 5oz can evaporated milk
1 1/3 cups milk
1 14oz can sweetened condensed milk
1 tablespoon vanilla extract
2 cups whipping cream — whipped

Sauté pecans in butter, stirring constantly, about 5 minutes
or until toasted. Set aside to cool.

Combine 1 cup sugar, eggs, evaporated milk, and milk in a
large saucepan. Cook over medium heat, stirring constantly,
20 minutes or until mixture reaches 160 degrees (do not
boil). Remove from heat; let cool. Stir in sweetened
condensed milk and vanilla. Cover and chill at least 1 hour.
Fold in whipped cream.

Place remaining 1 cup sugar in a small saucepan; cook over
medium heat, stirring mixture constantly, until sugar
dissolves and forms a smooth liquid. Stir in the sauteed
pecans. (Mixture may form lumps.)

Stir pecan mixture into custard; break apart pecan lumps.

Pour into freezer can of a 5-quart hand-turned or electric
freezer. Freeze according to manufacturer’s instructions.
Let ripen at least 1 hour.

– – – – – – – – – – – – – – – – – –

Yellow Split Pea Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Yellow Split Peas
8 Cups Water
2 Tablespoons Unsalted Butter
6 Large Garlic Cloves — crushed
2 Teaspoons Cumin
2 Teaspoons Mustard Seeds
1 1/2 Teaspoons Turmeric
1 Teaspoon Cinnamon
1 Teaspoon Salt — or to taste
Black Pepper — -and/or-
Cayenne Pepper

Place split peas in a saucepan with the water. Cover and bring to a
boil. Lower heat and simmer very slowly, partially covered, until soft
(2 to 2 1/2 hours)

Melt butter in a large skillet. Add garlic, cumin, mustard seeds,
turmeric, and cinnamon. Cook, stirring, over medium heat 3 to 5 minutes.
Add to cooked peas and stir until everything is well mixed. Add salt and
peppers.

– – – – – – – – – – – – – – – – – –

Title: Cranberry Cookies with Orange Glaze
Categories: Cookies, Chocolate, Christmas, Snacks
Yield: 5 servings

1 c Granulated sugar
3/4 c Packed brown sugar
1/2 c Butter, softened
1/4 c Milk
2 tb Orange juice
1 Egg
3 c Flour
1 ts Baking soda
1/2 ts Salt
1/4 ts Baking soda
2 1/2 c Coarsely chopped
-cranberries
1 c Chopped nuts
–orange glaze–
1/2 c Butter
2 c Powdered sugar
1/2 ts Grated orange peel
2 To 4 tb orange juice

Heat oven to 375. Lightly grease cookie sheet. Mix sugars and butter
in large bowl. Stir in milk, orange juice and egg. Stir in flour,
baking powder, salt and baking soda. Stir in cranberries and nuts. Drop
by rounded teaspoonfuls onto cookie sheet. Bake 10 to 15 minutes or
until light brown around the edges. Immediately remove from cookie
sheet; cool. Drizzle with Orange Glaze. Orange Glaze: Heat
butter in 2-quart saucepan until melted. Stir in powdered sugar and
orange peel. Stir in orange juice, 1 tbsp. at a time, until thin enough
to drizzle. Recipe from Betty Crocker.

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