Title: Shrimp Dip
Categories: Dips
Yield: 8 servings

1 pk Cream cheese, softened (3oz)
1 cn Shrimp (small can)
1/2 c Mayonnaise
1/2 pt Sour cream
1/2 c Chopped celery
1/2 c Chopped green onion
Juice from half a lemon

Mix together all ingredients. Serve with chips or crackers.

MMMMM

Swedish Meatballs

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 30 Preparation Time :0:00
Categories : Beef Pork/Ham
Veal Appetizer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup heavy cream
1/4 cup water
1/4 cup pork rinds — crushed
1/4 pound beef — ground
1/4 pound pork — ground
1/4 cup veal — ground
1 large onion — chopped fine
3 tablespoons butter
2 teaspoons seasoned salt
1/2 recipe Cream Sauce
nutmeg — for garnish
caraway seeds — for garnish

Mix cream and water together. Add crushed pork rinds and soak. Combine meats.
Saute onion in 1 T. butter until opaque. Mix cream mixture, meats, onion and
seasoned salt together. Roll and shape into 30 small balls. Brown meatballs
in 2 T. melted butter. Place cooked meatballs in warming or chafing dish to
keep warm. Make cream sauce and pour over meatballs. Garnish with nutmeg and
caraway seeds if desired.

– – – – – – – – – – – – – – – – – –

Per serving: 35 Calories; 3g Fat (79% calories from fat); 2g Protein; 0g
Carbohydrate; 11mg Cholesterol; 126mg Sodium

Serving Ideas : Make Cream Sauce recipe to pour over cooked meatballs.

NOTES : Total Grams- 16.3, Grams/meatball- 0.5

Title: Herbed White-Bean Dip
Categories: Dips, Appetizers, Vegetarian, Vegan, Low-fat
Yield: 11 servings

15 oz Cannellini
— (white kidney beans)
— rinsed, drained
1 tb Fresh lemon juice
1 lg Garlic clove; chopped
1 ts Olive oil
1/2 ts Ground cumin
1/4 ts Dried oregano
Cayenne pepper
Additional dried oregano

Puree first 6 ingredients in processor until smooth. Season with salt and
pepper. Transfer mixture to shallow bowl. (Can be made 1 day ahead.
Cover and chill. Let stand 30 minutes at room temperature before
serving.) Sprinkle with cayenne pepper and additional oregano.

Makes about 1-1/3 cups.

Per 2-tablespoon serving: calories, 40; fat, 1 g; sodium, 53 mg;
cholesterol, 0

Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993)
Typed for you by Karen Mintzias

—–

Title: Liquid Saffron
Categories: Saffron, Liquids
Yield: 6 servings

60 Saffron threads
1 ds Sugar (tiny dashes)
1/4 c Warm water

Sarron must be dry. If in doubt, warm in over a few minutes. Put
saffron and sugar grains in mortar and crush to powder. Add water to
mortar, rinse around thoroughly and pour into cup.

MMMMM

Date: Tue, 13 Jul 93 09:27:36 EDT
From: “Hayes Dorton, MPL Corp., HAYES@MTNET2.WVNET.EDU”

This is a modification of a recipe that originally
ran in Prevention magazine. I hope you like it as well as I did.

Black-Eyed Peas and Carrots with Basil Dressing

(The original recipe called for Tarragon, but I don’t like Tarragon, and so I
used Basil. However, if you like Tarragon, that is the herb originally called
for :-). )

1 1/3 cups dried black-eyed peas, soaked overnight
1 bay leaf
1 thick slice onion
1 sprig fresh basil
1 clove garlic, lightly crushed
1/4 c. + 1 1/2 Tbs. white-wine vinegar
3 1/2 Tbs. lemon juice
2 Tbs. minced fresh basil (or more, if you like basil)
1 Tbs. snipped chives
1/4 tsp. ground black pepper
2 cups diced carrots
1/2 cup diced green peppers
1/2 cup diced red onion

1. Drain the black-eyed peas and transfer them to a 3-quart saucepan. Add the
bay leaf, onion slice, basil sprig, and garlic. Add about 8 cups of cold
water. Bring to a boil. Simmer uncovered over medium heat, stirring
occasionally, for about 1 hour or until the peas are tender.

2. In a large bowl, whisk together the vinegar, lemon juice, minced fresh
basil, chives, and black pepper. Set aside.

3. While the peas are cooking, blanch the carrots in boiling water for 3
minutes, or until crisp. Drain and add to the bowl with the dressing. Stir
well and set aside.

4. When the peas are tender, drain and discard the bay leaf, onion, basil, and
garlic.

5. Combine peas and carrots and stir lightly to blend. Add the green peppers
and red onion. Toss well. Serve chilled or at room temperature.

Serves 6.

Title: Shrimp and Rice Casserole
Categories: Fish Main dish Londontowne
Servings: 5

1 1/2 lb Cooked shrimp 2 c Cooked rice
1 pt Light cream 1 t Butter
8 T Catsup 3 T Worcestershire sauce
1/4 t Tabasco sauce

Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and
cool. Refrigerate overnight. Turn into greased casserole and bake at 350
degrees for 45 minutes or until nearly firm.

Mrs. William W. LaViolette

—————————————————————————–

HOMEMADE CREAM SOUP SUBSTITUTE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Instant non fat dry milk
3/4 c Cornstarch
1/4 c Instant low sodium
Chicken bouillon
2 ts Dried onion flakes
1 t Basil and thyme opt
2 ts Pepper

Combine dry milk, cornstarch, bouillon, onion flakes,
basil, thyme and pepper. To make the equivalent of one
can of soup, use the 1/3 cup of the mix and 1 1/2 cup
water and cook until thickened. NOTE: Beef bouillon
may be used in place of the chicken. Mushrooms may be
added to the sauce for a mushroom soup base.

– – – – – – – – – – – – – – – – – –

1 egg white
1/2 cup powdered (icing) sugar
1 pint very ripe strawberries
1/2 t vanilla

Beat egg white till frothy. Beat in sugar. Add vanilla and stawberries, and
beat at high speed until light and greatly expanded. Freeze.

Best used within a few days, as the texture changes after that.

This is extremely light and refreshing. From a small amount of ingredients,
you get an enormous amount of freeze. Caution: the stuff splatters like
crazy while you are beating it up. You might want to cover your mixer with
a towel or something during the process. Also, be sure to use a large bowl.

Title: Green Tomato Soup with Garlic~ Ginger~ Cumin
Categories: Soups/stews
Yield: 4 Servings

3 tb Extra virgin olive oil
1 c Yellow onions — chopped
1 ts Fresh ginger — minced
1 Garlic clove — minced
1 ts Ground coriander
2 ts Ground cumin
1 1/2 lb Green tomatoes — peel seed
Chop
1 md Green bell pepper — core
Seed chop
1/2 lb Boiling potatoes — diced
(about 1-1/2 cups)
2 c Vegetable broth
1 tb Honey
1 sm Red pepper — fresh or dry,
Hot
1/2 c Canned coconut milk —
Unsweetened
(or skim milk)
1/2 ts Salt
1/4 c Nonfat plain yogurt
1/4 c Dry-roasted cashews —
Unsalted
4 ts Fresh cilantro — minced

In a large heavy pot, heat the oil over medium heat, then add the
onions, ginger, garlic, coriander, and cumin and cook, stirring,
until the onions are soft and translucent, about 5 minutes. Add the
tomatoes, bell pepper, potatoes, broth, honey, and hot pepper. Bring
to a boil, reduce the heat to low, and simmer, covered, for 30
minutes. Remove the hot pepper. Using a blender or food processor,
puree the soup in batches. Return it to the pot, stir in the
coconut milk and salt, then heat just to a simmer. Serve, garnished
with dollop of yogurt, cashews, and cilantro.

~ – – – – – – – – – – – – – – – – –

NOTES : This soup, with its warming, redolent combination of herbs and
spices, makes a great first course or light meal for those crisply
beautiful autumn days. In fact, you may want to make it throughout the
growing season, serving it chilled during summer’s hottest days.

MMMMM

In the UK, the Ministry of Agriculture, Fisheries and Food (MAFF)
publishes a series of small “Foodsense” booklets addressed to the
general public. One of these is called “Food Safety” and sets out
measures to assure safety in shopping for food, taking food home,
storing it , kitchen hygiene and cooking food.

In the member countries of the European Union, the problem of
temperature and duration of storage is made much easier because, with
a very few exceptions like fresh fruit and vegetables, food packaging
has to carry “use by” dates (short shelf-life products) or “best
before” dates (longer life products) and any necessary storage
conditions (though not necessarily precise temperatures).

The Home Storage section of the booklet is quite short, and I give the
text below :-

“Home Storage

Keep the fridge at 5 deg C or lower to restrict the increase in food
poisoning bacteria.
Use a fridge thermometer to check. Keep it in the fridge. A freezer
should not be warmer than -18 deg C

To keep a fridge cold all the time, don’t overload it.
Don’t leave the door open longer than necessary.
Defrosting fridges regularly will keep them cooler and use less
energy.

Fridges slow down and freezers stop the increase in most common
bacteria, but can’t kill them. So we need to stop them spreading from
food to food.

If uncovered or dripping, raw meats or defrosting foods can
contaminate other foods with bacteria.

In case there are any drips, keep raw meat or defrosting foods
underneath any cooked food, which should also be covered. It’s also
important to avoid foods dripping on to vegetables and salads.

Frozen food should not be kept longer than the instructions on labels
or given with the freezer. If possible, defrost the freezer when
stocks are low. Before defrosting, arrange how you will keep the
remaining food cold, such as in a neighbour’s freezer, in an insulated
box, or wrapped in plenty of newspapers or clean blankets.

Store eggs in the fridge.”