Title: CITRUS SALAD WITH RASPBERRY VINAIGRETTE
Categories: Salads, Fruits, Chinese
Yield: 2 salads

—————————SALAD—————————
1 lg Asian pear
1 lg Orange, navel
1 lg Grapefruit, pink
Mixed greens
Water chestnut, slices
Onion, purple, sliced
Ginger, candied
Walnuts, roasted

————————-DRESSING————————-
2 tb Oil, sesame
2 tb Oil, walnut
4 tb Veinegar, raspberry
1 ts Honey OR
1 ts Sugar, brown

The orange, grapefruit, and asian pear should be
peeled, sectioned and all of the membrane should be
removed.

Any mixed greens that you would like to eat “raw”
can be mixed and placed in a mound in the middle of a
round plate (individual serving). Around this mound of
greens, arrange alternating slices of pear, orange and
grapefruit.

To add a variety of flavors and textures to the
salad, toss in any desired amount of any or all of the
following: thin slices of water chestnut, julienne
strips of purple onion, little bits of candied ginger,
and toasted walnuts.

For the dressing, mix all of the ingredients
together in a blender, or whisk them together
vigorously. If you like a little sweetness to your
vinaigrette dressings, add a little honey, or a little
brown sugar and mix in thoroughly.

Drizzle the dressing over the salad and serve.

Source: “Yan Can Cook,” Martin Yan : PBS Series,
11/8/94

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LONDONDERRY CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Side Dish
Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cup All-purpose flour
Sugar
Grated lemon peel
1/2 cup Butter or margarine
4 Egg yolks
Vanilla extract
4 (8 oz) pkgs cream cheese
1 cup Very sharp cheddar cheese
finely shredded
4 Eggs
1/4 cup Beer
1/4 cup Heavy cream
1/2 teaspoon Grated orange peel

Early in the day: 1. In a medium bowl, combine flour, 6 tablespoons sugar,
and 1 teaspoon grated lemon peel.

With pastry blender or two knives used scissor fashion, cut in butter or
margarine until mixture resembles coarse crumbs. With a fork, stir in 2 egg
yolks and 1/2 teaspoon vanilla to form a very stiff dough. Chill 30 minutes.
Preheat oven to 425 degrees, F. 2. Press one third of the chilled dough evenly
into the bottom of a 9 inch springform pan. Bake 8 – 10 minutes until golden
brown. Cool. Press rest of dough around sides of pan to within 1 inch of top.
Do not bake. 3. In a large bowl, with mixer at high speed, beat cream cheese
until smooth’ gradually add Cheddar cheese, beating until well blended – about
5 minutes.

Occasionally scrape bowl with rubber spatula. 4. At medium speed, gradually
beat in 1/2 teaspoon grated lemon peel, 1/2 teaspoon vanilla, 1 3/4 cups
sugar, 2 egg yolks, and remaining ingredients until blended.

Beat 5 minutes, occasionally scraping bowl. 5. Pour mixture into crust. Bake
10 minutes. Turn oven control to 300F and bake 1 hour and 15 minutes longer or
until top is firm when lightly pressed with a finger. 6.

Cool in pan on wire rack. Cake will sink in center, leaving cracks around
crust. With spatula, loosen pan side and remove. Loosen cake from pan bottom;
slide onto plate; chill. Makes about 12 servings.

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SPANISH QUINOA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Grains Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 1/2 oz EDEN Diced Tomatoes
-with Green Chilies
1 tb EDEN Olive Oil
3 Cloves garlic — pressed
1 Onion — diced
1/2 c EDEN Quinoa
— washed and drained
1 Green pepper — diced
1 t Chili pepper
1 t Cumin (optional)
Salt to taste

Drain tomatoes and reserve juice. Heat oil; saute garlic and onions
until onions are translucent. Add reserved tomato juice and bring to a
boil. Add quinoa and green peppers and cook about 15 minutes or until
liquid is gone. Add tomatoes, spices and serve.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Yield: 3-4 servings

Copyright 1994 Eden Foods, Inc.

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Title: Hayes Street Grill Apricot Crisp
Categories: Desserts, Ceideburg 2
Yield: 4 servings

8 tb Unsalted butter, cut in
-small pieces
4 c Pitted apricot halves
Juice of 1 lemon
2 To 8 tablespoons granulated
-sugar, to taste
1 c All-purpose flour
1 c Light brown sugar, packed
pn Salt
1 ts Ground cinnamon
Softly whipped cream,
-creme fraiche or vanilla
-ice cream

This is a dessert from one of the good ol’ San Francisco eateries.

Adapted from “A Taste of San Francisco”, Doubleday, 1990.

Preheat oven to 375F. Lightly butter a 9-inch pie pan or shallow,
round baking dish with a little of the butter.

Toss the fruit in lemon juice and granulated sugar to taste. Pile
into a baking dish.

Combine the flour, remaining butter, brown sugar, salt and cinnamon
in a bowl. Rub together with fingertips until the mixture is
crumbly. Sprinkle on top of the fruit.

Bake for 35 to 45 minutes, until the fruit is bubbly around the edges
and the top has browned. Allow to cool briefly; serve while still
warm, with whipped cream, creme fraiche or ice cream.

Makes 4 to 6 servings.

San Mateo Times, 2/5/91.

Posted by Stephen Ceideburg; February 14 1991.

MMMMM

Eggplant Stuffed with Cajun Rice (w/ Pork Chop Variation)

Recipe By : Prevention’s Healthy One-Dish Meals (1996)
Serving Size : 4 Preparation Time :0:55
Categories : Low-Fat Quick’n’easy
Entree Meat
New

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggplants — about 24-oz each
1 cup chopped onions
1/2 cup water
1/8 cup corn kernels
1 yellow bell pepper — chopped
1 cup hot cooked rice
4 ounces reduced-fat turkey sausage — links
Cajun-Style, cooked — drained and chopped
1 medium tomato — chopped
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil — leaves only
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cumin
Salt — optional
Freshly ground black pepper
1/4 cup dry bread crumbs

Review: “This Cajun dish has been lightened with reduced fat turkey sausage
and fresh vegetables. Naturally, there’s rice and a little bayou heat.”

Preheat the oven to 450F. Halve each eggplant, remove the tops and, using a
melon baller, scoop out the flesh, leaving 1/4″ thick shells. Chop the
eggplant flesh.

Place the shells in boiling water for 2 to 3 minutes to soften. Invert and
drain on paper towels.

Coat a large no-stick frying pan with no-stick spray. Add the onions and
water. Cook over medium-high heat, stirring occasionally, for 5 minutes, or
until the onions soften.

Add the corn, yellow peppers and chopped eggplant. Cook for 5 minutes.

Add the rice, sausages tomatoes, parsley, basil, pepper flakes and cumin.
Cook for 10 minutes, or until the eggplant softens. Season with the salt (if
using) and black pepper.

Divide the mixture among the eggplant shells, mounding it as necessary to
fit. Coat a 9″ x 13″ baking dish with no-stick spray and arrange the shells
in the baking dish. Sprinkle with the bread crumbs.

Bake for 25 to 30 minutes, or until the topping is browned.

25 minutes of attention. 55 mins total.
Per serving: 248 calories; 4.8 g. total fat (16%)

VARIATION: Cajun Stuffed Pork Chops
* Trim 4 lean loin pork chops of all excess fat, then split horizontally.
* Stuff each chop with 1/4 cup leftover Cajun rice. Secure with toothpicks.
* Dust the chops with flour seasoned with Cajun seasoning.
* Sear the chops on both sides in a hot pan coated with no-stick spray.
* Then bake, uncovered, at 375F for 35 minutes, or until the chops are
cooked through.
* Serve with unsweetened apple sauce or steamed red cabbage sprinkled with
balsamic vinegar.
ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe

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BEEF ‘N’ BARLEY VEGETABLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Microwave
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Soup bone – 1/2 meat
1/4 c Barley
2 tb Fat
1 c Cubed carrot
2 qt Water
1/4 c Chopped onion
1 1/2 ts Salt
1/2 c Chopped celery
1/4 ts Pepper
2 c Cooked tomatoes
2 tb Minced parsley
1 c Fresh/frozen peas

Remove meat from the cracked soup bone; cut meat into cubes
and brown slightly in hot fat. Place meat, soup bone, water,
seasonings and parsley in soup kettle. Cover tightly and cook
slowly 1 hour. ADd nbarley and cook 1 hour longer. Cool and
skim off excess fat. Remove soup bone. Add carrots, onion,
celery and tomatoes; cook 45 minutes. Add fresh peas and cook
15 minutes.

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