Title: Champagne Thanksgiving
Categories: New, Text, Import
Yield: 8 servings

2 Loaves White Bread
2 cn Oriental Broth
1 Bag Vegetable Cole Slaw
2 lg Onions — sliced
1/2 ts Seasonings — sage, garlic
Cayenne
10 oz Bag Frozen Spinach-chopped
10 oz Bag Frozen Chopped Broccoli
2/3 c Nonfat Blu Cheese Dressing
1 oz Nonfat Cream Cheese
12 lg Mushroom Caps

Make a basic bread dressing using 2-3 loaves of light
bread, 2-3 cans of fat free Oriental Broth, sage,
garlic, curry powder, cayenne, lots of onions, a bag
of coleslaw vegetable mix, and 10 oz. package of
chopped frozen spinach. Add hot water as needed and
any other seasonings you would like. Pu t it in
roasting pan.

Mix 10 o ounce package of thawed (frozen) chopped
broccoli with 2/3 cup fat free blue cheese or
roquefort salad dressing, into which one ounce of
nonfat creamed cheese has been blended. Remove the
stems from large button mushrooms (add to the
stuffing), turn the mushrooms bottom-up, and fill each
mushroom with the broccoli mix.

Bake the mushrooms on top of the turkeyless dressing,
about one hour at 375 degrees. Serve it with a big
tossed salad, peas with baby potatoes, and all the
Champagne you can drink

Recipe By :

From: Paulsbluff@centuryinter.Net Date: Wed, 30
Oct 96 22:37:40 Gmt

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HEARTY PORTUGUESE KALE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive oil
1/2 lb Smoked sausage
— sliced 1/2″ thick
1 qt Chicken broth
1 md Onion, thinly sliced
3 md Potatoes, sliced
1 lg Bunch (abt. 1 lb.) kale
— shredded or
— sliced very thinly
Freshly ground black pepper
Salt (opt’l.)

Heat oil in a skillet; saute the sausage just until
the fat is rendered, about 3 to 5 minutes. Drain on
paper towels and reserve.

Bring broth to a boil with the onions and potatoes;
simmer 10 to 15 minutes until potatoes are very
tender. Mash onions and potatoes in the broth with a
potato masher or slotted spoon. Add drained sausage
slices and the kale. Bring to a boil and then simmer
for 3 to 5 minutes, until kale is tender. Taste for
seasoning – depending on how spicy your sausage is,
add salt and pepper to taste. Serve piping hot.

Shepherd writes: “For a cold night, serve with a warm
crusty bread and good beer or red wine for a complete
meal.”

Recipe developed by Renee Shepherd and Fran Raboff.
From 1992 “Shepherd’s Garden Seeds” catalog. Pg. 16.
Posted by Cathy Harned.

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Title: Curried Vegies
Categories: Low, Fat
Yield: 1 servings

2 Onions, chopped in food
Processor
Several cloves garlic,
Crushed
2 3 teaspoons semi-hot curry
Powder (a good blend)
Chopped vegies (celery,
Carrots, green pepper,
Canned tomatoes,
Mushrooms, eggplant,
Whatevers available)
1/2 To 1 cup apple juice
Water

In non-stick pot, place onions and garlic, stir til lightly browned, add a
little water and deglaze, add spices. Cook about five minutes until
onions are soft, adding a little more water as needed to prevent burning.
Add vegies, apple juice, cook til vegies are done. I never made this with
generic curry powder, I don’t think it would be as good.

From: maoh@phyast.nhn.uoknor.edu (Maureen O’Halloran)
converted to MM by Donna Webster Donna@webster.demon.co.uk

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WINE CHEESE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dg Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Wine,White Table Wine
1/2 c Cheddar Cheese,Shredded
1 1/2 tb Applesauce
1/2 ts Salt
3/4 ts Sugar
2 1/4 c Bread Flour
1 1/2 ts Yeast

D. German IV – Page 30

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Title: Tropical Chicken Salad
Categories: Chicken
Yield: 6 servings

2 c chicken, white meat, *
2 apples, peeled and diced
1 c pineapple chunks
1/3 c chopped almonds
1/2 c shredded coconut
1/4 c white raisins (opt.)
3 tb chopped chutney
2 ts curry powder
3/4 c mayonnaise

* Cooked and cubed In a bowl, combine chutney, curry, and mayonnaise.
Combine all other ingredients in a separate bowl. Stir curry,
chutney, and mayonaisse mixture into the chicken mixture.
Serve on watercress or lettuce leaves, with slices of avocado.

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CAJUN POTATO SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Small red potatoes
1/2 cup Red onion — chopped
1/2 cup Green onion — sliced
1/4 cup Fresh parsley — minced
6 tablespoons Cider vinegar — divided
1/2 pound Precooked smoked kielbasa or
6 tablespoons Olive or vegetable oil
1 tablespoon Dijon mustard
2 Cl Garlic — minced
1/2 teaspoon Pepper
1/4 teaspoon Cayenne pepper

Recipe by:
Cook the potatoes in boiling salted water for 20-30 minutes or until tender;
drain. Rinse with cold water; cool completely. Cut into 1/4″ slices; place in a
large bowl. Add onions, parsley and 3 Tablespoons vinegar; toss. In a medium
skillet, cook sausage in oil for 5-10 minutes or until it begins to brown.
Remove with slotted spoon and add to potato mixture.
To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and
remaining vinegar; bring to a boil, whisking constantly. Pour over salad; toss
gently.
Serve immediately.

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Fennel Sauce (Creamy) for Pasta

Recipe By : Crescent Books: Pasta
Serving Size : 2 Preparation Time :0:00
Categories : Sauces And Condiments Vegetables
4Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 fennel — bulb and stalks
1 stalk celery
1/2 medium sweet green pepper
1 cup sherry
1 cup vegetable broth
1/2 cup cream
1 teaspoon arrowroot
(or cornstarch)
salt and pepper — to tast
1 teaspoon soy sauce
1 3/4 cups any pasta
fresh parsley — chopped

Discard fronds. Clean green stalks and set aside. Clean the bulb. Cut the
bulb and a stalk or two into small strips. Clean celery and cut into small
strips. Clean and dice the pepper.

Bring sherry and broth to a boil with the fennel, celery and green pepper.
The liquids will just cover the vegetables. Reduce heat and simmer 15-20
minutes (the smell will fill the house). Turn off the heat and let stand
about 10-15 minutes.

Meanwhile, prepare the pasta (penne, elbows, rigatoni).

Puree half of the vegetable stock. Return to the pan. Heat. Combine cream
and arrowroot and stir into sauce; thicken. Add salt and pepper.

From: Good Cook’s Library: Crescent Books – Pasta. NY: Ottenheimer
Publishers, 1988.

SUBSTITUTIONS: 1/2 cup sherry, 1 1/2 cups vegetable broth; 1/2 cup 1% milk
plus 1/4 cup (Carnation’s) instant NFDM powder; 1 additional teaspoon of
light soy sauce. Added 1 measured teaspoon of real but reduced fat butter;
2 tablespoons of (Trader Joe’s) “Tomato Splash.”

VARIATIONS: Serve on sliced croissant instead of pasta. Add garlic. Add
imitation crab. Choose smaller pasta.

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NOTES : Fresh sauce for pasta or alá king pastry

Caramelized Onion Soup

Recipe By : Plugged In, Lora Brody
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Low Fat
Main Dishes Soups/Stews
Vegetables Want To Try
Eat-Lf Mailing List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C Caramelized Onions – Lora Brody
To 4 C, Thickly Sliced
3 C Onion Cooking Liquid
3 C Nonfat Veg Chicken Broth, Low Sod — Note 1
Salt And Pepper — To Taste
8 Slices French Bread
Thick Slices, Toasted
Grated Swiss Cheese

Note 1: Original recipe used regular chicken, beef or vegetable broth

Lora’s way:
Combine the onions, cooking liquid and broth in a large pot placed over
moderate heat. (I had 2 C of the onion cooking liquid after cooking them
down in the crockpot so I used an extra 1 1/2 C of water). Stir
occasionally as the soup comes to a simmer. Add salt and pepper to taste
(I didn’t add any salt or pepper as I didn’t think it needed it). Preheat
the broiler to high with the rack in the upper part of the oven. Select 8
oven proof bowls and place them on a sturdy baking sheet or in a rimmed
roasting pan. Ladle the hot soup into the bowls and top with a slice of
toast. Sprinkle generously with cheese and broil until the cheese melts
and begins to bubble (I didn’t use the cheese).

Serve immediately.

This is wonderful!! Fabulous aroma and wonderful rich flavor.

Entered into MasterCook and tested for you by Reggie Jeff Dwork

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NOTES : Cal 115.4
Total Fat 3.3g
Sat Fat 1.7g
Carb 18.1g
Fib 2.7g
Pro 10.9g
Sod 302mg
CFF 20.1%

Title: Impossible Tuna Pie
Categories: Fish, Easy
Servings: 4

1 cn Tuna; 8 oz – drained
1/3 c Celery; thinly sliced
2 c Cheese; cheddar, shredded
1/4 c Green onions; sliced, opt.
1 1/2 c Milk
4 Eggs
1 c Bisquick baking mix
1/2 ts Lemon rind; grated
1 ts Lemon juice
1/4 ts -Salt
1/8 ts Pepper
1 Garlic clove; crushed

: Approx. Cook Time: :40
Preheat oven to 350F. Grease pie plate, 10×1 1/2". Layer tuna, celery,
cheese and onions in plate. Beat remaining ingredients 15 seconds in
blender. Pour into pie plate. Bake till golden brown or knife inserted in
centre comes out clean (about 40 minutes). Cool 5 minutes. Serve with lemon
wedges if desired.
posted by Anne MacLellan

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SETTLEMENT LOBSTER BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Boiled lobster
2 c Cold water or chicken broth
3 tb Butter
3 tb Flour
1 1/2 ts Salt
1 pn Cayenne
2 c Milk
1 c Cream, scalded

Remove the meat from lobster shell. Dice body meat.
Chop claw and tail meat fine. Add water or broth to
body bones and tough ends of claws, cut in pieces;
bring slowly to boiling point and cook 20 minutes.
Drain, reserve liquid. Heat butter, add flour and
seasoning, and gradually the liquid. Scald milk and
stir in gradually. Add lobster meat and cook slowly
for 5 minutes, add cream and serve at once.

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