Winter Green Salad With Olives

Recipe By : Vegetarian Times, Mar 1994, p 39
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vinaigrette:
1/3 C Orange Juice
3 Tbsp Lemon Juice
2 Tbsp Olive Oil
1 Tbsp Chopped Drained Capers
1/2 Tsp Dried Oregano
Salad:
6 C Mixed Winter Greens
1/2 C Pomegranate Cells
3 Tbsp Chopped Olives
2 Tbsp Pine Nuts — Toasted

Vinaigrette: Combine all ingredients in a jar; cover and shake vigorously.

Salad: Toss greens, pomegranate cells, olives and vinaigrette in a large
bowl. Sprinkle with pine nuts.

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Nutr. Assoc. : 0 0 0 0 2478 0 0 3921 4539 0 0

Curried Apple Soup

Recipe By : MEMORABLE MENUS MADE EASY by Robyn Webb
Serving Size : 6 Preparation Time :
Categories : Diabetes Lowfat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons canola oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup diced carrots
2 tart apples — peeled
cored and sliced thin
1/4 cup unbleached white flour
1 teaspoon curry powder
5 cups low-fat low-sodium chicken broth
1 cup canned tomatoes — drained
and cut into pieces
1 teaspoon minced parsley
2 whole cloves
1 teaspoon sugar
1/2 teaspoon mace
fresh ground pepper
1 dash salt — optional

Preparation — 25 minutes

1. Heat the oil in a stockpot over medium-high heat. Add the onion, celery,
carrots, and apples and saute for 5 minutes.

2. Mix together the flour and curry powder. Sprinkle over the mixture in
the pot.

3. Add the broth and cook for 2 minutes. Add the tomatoes, parsley, and
cloves.

4. Add the sugar, mace, pepper, and salt. Cook, covered, for 20 minutes.
Discard the cloves and serve.

[Calories, 94; Calories from Fat; 30; Total Fat, 3 g; Saturated Fat, 1 g;
Cholesterol, 0 mg; Sodium, 140 mg; Carbohydrate, 17 g; Dietary Fiber, 2 g;
Sugars, 10 g; Protein, 3 g]

Notes: *Recipe from Memorable Menus Made Easy by Robyn Webb, M.S. American
Diabetes Association Distributed by NTC/Contemporary Publishing 1997 ISBN:
0-945448-82-1 http://www.lisaekus.com/fall97/memmenus.html

kitpath@earthlink.net 8/28/98
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Title: JULIA CHILD’S CHOCOLATE MOUSSE
Categories: Desserts, Chocolate
Yield: 8 servings

8 oz Sweet or semi sweet baking
-chocolate, melted with
1/4 c Strong coffee
3 oz Unsalted butter (6 Tb)
3 Egg yolks
1 c Heavy cream (make sure it’s
-the heavy variety)
3 Egg whites
1/4 c Instant (finely ground)
-sugar

MMMMM————————–OPTIONAL——————————-
Whipped cream

Beat the soft butter into the smoothly melted chocolate. One by one,
beat in the egg yolks. Beat the cream over ice until it leaves light
traces on the surface. Beat the egg whites until they form soft
peaks. While beating, sprinkle in the sugar by spoonfuls and continue
beating until stiff shining peaks are formed. Scrape the chocolate
mixture down the side of the egg-white bowl, and delicately fold in
the whipped cream. Turn the mousse into attractive serving bowls.
Cover and chill several hours. You may wish to decorate the mousse
with swirls of whipped cream, or to pass whipped cream separately.

Julia Child – The way to cook. Published by Alfred A. Knopf, Inc.
Copyright 1989 by Julia Child. Isbn 0-394-53264-3.

MMMMM

Title: Baked Chicken Salad (Oster Kitchen Center Cookbook)
Categories: Cheese/eggs, Casseroles, Main dish, Poultry
Yield: 4 servings

2 c Chicken -cooked, diced
1 1/2 c Celery – diced
1/2 c Almonds – blanched
4 c Potato chips – whole
1/2 c Mayonnaise
1 ea Lemon slice – peeled
1/2 ea Onion – small
1 c Cheddar cheese cubes

Heat oven to 375F. Grease a 2-quart casserole. Put chicken and
celery into casserole. Blender – chop nuts and add to chicken. Put
2 cups of potato chips into blender container, cover and process 4
cycles at (stir). Empty onto wax paper and set aside. Repeat with
remaining chips. Put remaining ingredients into container, cover and
process at (blend) until smooth. Add to chicken and mix well.
Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle
is defined as a 1 second pulse operation with a pause for food to
settle before repeating.

MMMMM

Lasagna al Pesto

Recipe By:
Serving Size: 8
Preparation Time: 1:00
Categories: Casseroles Vegetarian Main Dishes Italian Cheese
Eggs

Amount Measure Ingredient Preparation Method
1 pound fresh spinach
1 cup minced onions
3 tablespoons olive oil divided
salt and pepper to taste
1/4 cup grated parmesan cheese
1 cup pesto
2 pounds ricotta cheese, part skim milk
1 pound lasagna noodles spinach pasta
1/2 pound mozzarella cheese grated

Preheat the oven to 350°.

Clean stem the spinach. Chop it very fine. Set aside temporarily.

In a large, heavy skillet, saute the onions in 2 tablespoons of the
olive oil over low heat
until the onions are soft and clear, about 5-8 minutes. Add the salt
pepper in moderate amounts; remove the skillet from the heat. Stir
in the raw chopped spinach and stir well; transfer to a large bowl.
Add the pesto the ricotta; mix thoroughly.

Meanwhile, put up a large pot of water to boil for the lasagna
noodles. Cook the pasta until just barely tender, about 2 minutes;
they will finish cooking in the oven. Drain the lasagna noodles,
rinse under cold running water and drizzle them with the remaining 1
tablespoon of olive oil so that they do not stick together.

Spay a 9″ x 13″ baking dish with non-stick cooking spray. Layer 1/4
of the noodles in the bottom of the dish; spread with 1/3 of the
spinach/pesto/ricotta mixture over the noodles; sprinkle 1/3 of the
grated mozzarella cheese over. Repeat with another layer of noodles,
filling and cheese; repeat a third time. Finish with a final layer of
noodles; sprinkle on the parmesan cheese. Drizzle with a bit more
olive oil, if desired. Cover with foil and bake for 35-40 minutes.

Title: Buffalo Beans
Categories: Meats, Bean/legume
Yield: 12 servings

1/4 c Vegetable oil
1 Green pepper, chopped
1 Red pepper, chopped
2 c Mushrooms, sliced
4 md Onions, sliced
1 1/2 lb Lean beef, ground
1 1/2 lb Buffalo meat, ground
28 oz Kidney beans (2 cans)
28 oz Tomatoes crushed or stewed
2 Cloves garlic, crushed
1/4 c Chili powder
Spices herbs to taste

Saute vegetables in oil. Add meat and cook until no longer pink. Add
beans, tomatoes and spices/herbs. (Suggested oregano, cumin, basil,
cayenne.) Simmer uncovered until liquid begins to evaporate and chili
thickens. Skim excess fat if necessary. Continue to simmer covered
for several hours to allow flavours to blend. Serves 8-12.

One cup serving 3 protein choices, 1 starch, 1 fat Source: Canadian
Diabetes Association Cook-Off fund-raiser recipe Stampede Week July
14, 1990 Calgary, Alberta Shared but not tested by Elizabeth Rodier
6/93

MMMMM

Texas Gumbo, basic w/variations

Recipe By : Who Knows
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — minced
2 tablespoons bacon fat
2 cups tomates (canned are fine)
1 green pepper — chopped
1 cup okra, fresh or frozen — sliced
salt and pepper to taste
2 cups whole kernel corn (hominy is used by some)
1 cup or so cooked rice
1 can chicken broth
1 can tomato sauce
1 can beef broth
1 can chopped chilies

Cook the minced onion in bacon fat until yellow and transparent. Add
the tomatoes, green peppers, okra and seasonings and simmer together
until tender (about 20 mins). Add a little more water if too thick.
Add the corn and cook 8-10 mins. Serve over fluffy boiled rice. This
is a classic of Texas cooking. Please! feel free to add or take from
the basics-everyone does. Somethings that have been added:Rotel
tomatoes, pecan pieces at the end, herb dressing, carrots and even
sour cream.

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NOTES : This Gumbo is a favorite in Southwest cooking, Most folks
have their own favorite way of making theirs. So, make you up a
favorite!

SOUPA FASOLAKIA FRESKA (KREMA)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Vegetable shortening
2 ea Med. onions, minced
4 c Cleaned chopped green beans
1/2 c Chopped carrots
2 ts Chopped parsley
12 c Meat stock
4 tb Flour
Salt pepper to taste
2 tb Sweet butter
Croutons

Put half of the vegetable shortening into a lge.
pot, heat; saute onions until light golden color. Add
beans, carrots, parsley and saute. Add 10 c. of the
stock. Cover pot and cook at a low boil until vegs.
are tender (abt. 45 min.). Pass soup through strainer
or blender, then return to the pot. In another
smaller pot, heat remaining shortening, then slowly
add flour, stirring until well blended. Add remaining
hot broth and continue to stir until sauce thickens,
then season with salt and pepper. Remove sauce from
heat and swirl in butter. Return bean puree to heat,
bring to a quick boil, then stir in the sauce. Mix
well and serve hot, with croutons if desired.

NOTE: If soup is too thick, thin it by adding more
hot broth.

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EGG FOO YUNG – gwhp32a

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Dairy
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Eggs
2 tablespoon Green onions — minced
1/2 teaspoon Pepper
1 teaspoon Salt
1 pound Bean sprouts
1 cup Crabmeat or shrimp cooked
Sauce
1 tablespoon Cornstarch
1 tablespoon Sugar
3 teaspoon Soy sauce
1/2 cup Water

Beat eggs well. Add drained bean sprouts. If using fresh sprouts (which are
the best) blanch them by placing them in a covered skillet with a few
teaspoons of water for just a few minutes. Add bean sprouts, onion, salt
pepper and crab meat to eggs. Cook like pancakes in a small amount of oil.
Serve with sauce. Sauce mix all sauce ingredients together and cook,
stirring, until thickened. Serve over the egg foo yung.

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Blue Cheese Dressing

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:15
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup blue cheese, crumbled
1 tablespoon sherry vinegar
1/4 cup mayonnaise
1/2 cup buttermilk
1/8 teaspoon fresh ground black pepper

In a blender, crumble blue cheese. Blend with vinegar and mayonnaise.
With blender running, slowly add buttermilk. Season with pepper.

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