Title: Spinach-mushroom soup
Categories: Low-Fat, Soups, Mcdougall
Yield: 4 servings

1 lg Onion; thinly sliced
1 1/2 lb Mushrooms; thinly sliced
1/4 c White wine
1 qt Water; or vegetable broth
3 1/2 oz Enoki mushrooms; *
2 tb Soy sauce
4 c Spinach leaves; washed, thin
Fresh ground pepper; to tast

Recipe by: The New McDougall Cookbook Preparation Time: 0:15
Place the onion and mushrooms in a large sacuepan with the wine. Cook
slowly over low heat for about 10 minutes. Add the water or vegetables
broth, the enoki mushrooms, and the soy sauce. Cook for an additional 10
minutes. Stir in the spinach and season with the pepper. Turn off the
heat. Serve as soon as the spinach is wilted.

84 calories, 1.1 grams fat per serving.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Tropical Fruit Champagne Granita

Recipe By : Gourmet – 5/96
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c sugar
1/2 c water
3 c fresh pineapple chunks
4 c passion fruit juice — chilled
3/4 c Champagne — chilled

In saucepan bring sugar and water to a boil, stirring until sugar is
dissolved, and cool syrup.

In a blender or food processor puree pineapple with 1/4 c plus 2 tbsp syrup
(reserve remaining syrup for another use). Stir in nectar or juice and
Champagne. Transfer pineapple mixture to a shallow metal baking pan and
freeze, stirring and crushing lumps with a fork every hour, until mixture is
firm but not frozen hard, about 3 to 4 hours. Granita may be made 2 days
ahead and frozen, covered. Just before serving, scrape granita with a fork
to lighten texture.

Scoop granita into serving bowls.

– – – – – – – – – – – – – – – – – –

Per serving: 234 Calories; 1g Fat (2% calories from fat); 1g Protein; 55g
Carbohydrate; 0mg Cholesterol; 12mg Sodium

Serving Ideas : Serve in hollowed out baby pineapples.

CURRANT CONSERVE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Currants
2 lb Seeded raisins
5 lb Sugar
3 Oranges
2 c Raspberry juice

Wash and stem currants. Add raisins, raspberry juice, sugar, and oranges
which have been seeded and chopped. Simmer slowly, stirring constantly,
until juice sheets from spoon. Florence Taft Eaton, Concord, MA.

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Title: Caesar Mayo Dip
Categories: Appetizers, Cheese, Dips, Fish
Yield: 4 servings

2 ea Anchovy Fillets
1 1/2 c Mayonnaise
1 t Dijon Mustard
2 tb Parmesan Cheese
1 t Worcestershire Sauce
1 tb Lemon Juice
1/4 t Black Pepper

Chop and mash the anchovy fillets on a cutting board. Put in a bowl
and blend in the mayonnaise. Add the remaining ingredients and blend
well. Cover and chill.
Makes about 1 3/4 cups of dip
SUGGESTED DIPPERS: Seafood, Deli Roast Beef Or Turkey, Radishes,
Broccoli, Cauliflower, Snow Peas

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Title: CHOCOLATE MINT MELTAWAYS
Categories: Cookies, Chocolate, Desserts
Yield: 12 servings

1 1/2 c Mint-Chocolate Chips; *
3/4 c Butter; Softened
1/2 c Confectioners’ Sugar; Sifted
1 ea Egg Yolk; Large
1 1/4 c Flour; Unbleached

———————————–GLAZE———————————–
1/2 c Mint Chocolate Chips; *
1 1/2 T Vegetable Shortening
2 T Almonds; Toasted, Chopped

* Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup
and 1/2 cup.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
COOKIES:
Preheat oven to 350 degrees F. Melt over hot (not boiling) water, 1 cup
of mint chocolate chips; stir until smooth. Set aside. In a large bowl,
combine butter, confectioners’ sugar, and egg yolk. Beat until creamy.
Add melted chips and flour; beat until well blended. Drop by heaping
teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. for 8
to 10 minutes. Allow to stand for 3 minutes before removing from cookie
sheets. Cool completely on wire racks.
GLAZE:
Combine over hot (not boiling) water the remaining 1/2 cup of
mint-chocolate chips and vegetable shortening. Stir until chips are
melted and mixture is smooth. Drizzle each cookie with 1/2 t of the
glaze; sprinkle with almonds. Chill until set. Stor in airtight
container in the refrigerator.

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Title: EMPANADILLAS FILLED WITH RABBIT AND OLIVES
Categories: Main dish
Yield: 4 servings

——————————–INGREDIENTS——————————–
1 Rabbit, cut up
3 tb Oil, olive
1/4 c Fennel, fresh; sliced
2 tb Garlic; chopped
1 c Onions, Sweet; sliced
2 tb Tomato Paste
1/2 c Wine, White dry
1/2 c Stock, chicken
1 c Tomatoes; diced
9 oz Olives, Green, pitted
-sliced (jar)
3 tb Parsley, fresh; chopped
————————
1 c Flour
1 1/2 ts Baking flour
1/2 tb Sugar
1/2 ts Salt
2 tb Thyme, dried
2 tb Butter
1/2 c Milk
1 Egg; beaten with
1 ts -water

Brown rabbit in heated olive oil. Add the garlic, sweet onions,
and fennel. Saute until onions are translucent. Add the wine and
tomato paste, cook over low heat until the sauce is reduced by half.
Add the tomatoes, chicken stock and olives.
Simmer in a 350 degree over for 1 1/2 hours. Add more stock to
the sauce as needed.
Cool the rabbit and remove the meat from the bones. Dice into chunks
and add fresh parsley. Season with salt and pepper. Keep chilled.
=============================> Dough <================================ In a large mixing bowl, make the dough by combing flour, baking powder salt, sugar, thyme and 1 tablespoon parsley. Incorporate butter and milk into the dough. Form into a ball and let rest for 20 minutes. Roll out the dough 1/8 inch think and cut 4 inch circles. Spoon rabbit mixture into the middle of each circle and fold over. Seal sides and top with egg wash. Bake at 450 degrees until golden. -----

Title: Baking Powder Biscuits I
Categories: Breads
Yield: 6 servings

3 c Flour 6 tb Shortening
4 ts Baking powder 1 c Milk
1 ts Salt

Sift flour, measure, and sift with baking powder and salt. Cut in
shortening with 2 spatulas. Add milk. Turn onto lightly floured board.
Knead lightly and pat into sheet 1/2 inch thick. Cut with floured cutter.
Bake in hot oven (450ø F) 12 minutes. 16 servings. The Household
Searchlight – 1941

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Title: Diabetic Strawberry/Banana Milk shake
Categories: Beverages, Low-cal, Diabetic
Yield: 2 Servings

1 c Frozen whole strawberries
1 Ripe banana
1 c Milk (skim and low fat work
Fine)
4 pk Sugar substitute (or more to
Taste)
1/2 ts Vanilla

Place all ingredients in a blender and run the blender on the highest
setting. The shake will take longer in the blender than most people
will expect because of the frozen strawberries. However, the frozen
berries along with the banana provide the smooth thickness of this
drink. Remember, this recipe is not a scientific formula. The
quantities of each ingredient are very flexible, experiment until you
find your favorite.

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Title: FISH SLICES, PEKING STYLE
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Fish fillets, cubed
Cornstarch for dredging fish
Oil for deep frying
2 + dried chile peppers
1 Thin slice of ginger, minced
2 To 3 cloves of garlic
2 Scallions, chopped coarsely
2 Dried shiitake mushrooms

————————-MARINADE————————-
1/2 ts Salt
1/8 ts White pepper
1/4 ts Sugar
2 tb Dry sherry
1 ts Freshly minced ginger
1 Beaten egg

—————————SAUCE—————————
1 tb White vinegar
4 ts Sugar
3 tb Black soy sauce
2 tb Rice wine
1 c Chicken broth
2 tb Cornstarch mixed with 3 TB
– water
1 ts Sesame oil

1. Mix marinade, plop fish slices into marinade and
refrigerate for 30 minutes.

2. Place dried mushrooms in warm water for 15 +
minutes to soften.

3. Dredge marinated fish slices in cornstarch while
heating oil in wok.

4. Deep fry fish slices until they are light brown.
Dry fish slices on paper towel. 5. Remove all but two
TB of oil from the wok. Stir fry the garlic, chilies,
ginger and scallions. Add the mushrooms, stir in the
sauce mixture until sauce comes to a boil and then
stir in the cornstarch mixture and cook until
thickened.

6. Return the fish slices to the wok, swirl in sesame
seed oil.

7. Eat!

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Lemon Grass Chicken

Recipe By : riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)
Serving Size : 0 Preparation Time :0:00
Categories : Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 chicken thighs — boned, skinned (abou
2 lemon grass stalks — minced
1/4 cup soy sauce
1/4 teaspoon salt
2 teaspoons chicken broth
1 teaspoon sugar
1 teaspoon minced fresh red chili or serrano chili or
1/2 teaspoon cornstarch
2 teaspoons water
1/2 medium-size onion
1/4 cup vegetable oil
1 teaspoon minced onion
1 teaspoon minced gingerroot
1 teaspoon minced garlic

Cut chicken into 1-inch square pieces. Place in a medium bowl. Stir in
lemon grass, 2 tbsp. of the soy sauce, and salt. Mix well. Cover and
refrigerate 2 hours or longer. Bring to room temperature before cooking.
Combine chicken broth, remaining 2 tbsp. soy sauce, sugar, and chili in
another small bowl; set aside. Cut onion in half lengthwise; cut each piece
into 4 wedges; separate layers. Heat wok over medium-high heat. Add oil and
heat. Add minced onion, gingerroot, and garlic; stir-fry 15 seconds. Do not
burn. Increase heat. Add chicken; stir-fry 2 minutes. Add sliced onion;
stir-fry 1 minute. Add chicken broth mixture; cook, stirring, 1 minute.
Stir cornstarch mixture to blend in cornstarch that has settled. Add to the
chicken mixture; cook until sauce is thickened, about 30 seconds. Spoon
onto a heated platter; serve at once.

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