Creamy Creole Turkey Bake

Recipe By : Original From The Great Turkey Cookbook
Serving Size : 8 Preparation Time :0:10
Categories : Leftover Turkey Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ozs mushrooms — sliced
1/2 c onions — chopped
1/2 c bell peppers — chopped
2 stalks celery — sliced
1 clove garlic — minced
1/2 tsp olive oil
4 ozs fat-free cream cheese — softened
14 1/2 ozs crushed tomatoes
1 1/2 tsps Creole seasoning
4 ozs fettucine — cooked
2 c turkey light meat, skinless — cooked and cubed
1/4 c fat-free parmesan cheese

Preheat oven to 325. Prepare a 8″ square baking pan with cooking spray;
set aside. In a skillet, over medium heat, cook mushrooms, onions, celery,
bell peppers, and garlic in oil until all is tender. In a mixing bowl,
combine cream cheese, crushed tomatoes, and creole seasoning. Fold in
vegetable mixture, cooked fettucine, and turkey. Pour mixture into
prepared pan. Sprinkle with parmesan cheese. Bake for 30 minutes or until
bubbly.

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Per serving: 166 Calories; 1g Fat (7% calories from fat); 17g Protein; 20g
Carbohydrate; 26mg Cholesterol; 386mg Sodium

Title: ORANGE SUGAR COOKIES
Categories: Cookies
Servings: 42

2 c All-purpose flour
1 1/2 t Baking soda
1/2 c FLEISCHMANN’S Margarine,
-softened
1 c Sugar
2 t Grated orange peel
1 t Vanilla extract
1/4 c EGG BEATERS 99% Real Egg
-Product
Additional sugar (opt)

In small bowl, combine flour and baking soda; set aside.

In medium bowl with electric mixer at medium speed, beat margarine, 1 cup
sugar, orange peel and vanilla until creamy. Add egg product; beat until
smooth. Gradually stir in flour mixture utnil blended. Cover; chill dough
1 hour.

Shape dough into 42 (3/4") balls; roll in additional sugar if desired.
Place on lightly greased baking sheets, about 2″ apart. Bake at 375’F. for
8-10 minutes or until light golden brown. Remove from sheets; cool on wire
racks.

Makes 3 1/2 dozen cookies.

MMMMM

Title: BAKED APPLES WITH APRICOT AND WALNUT FILLING
Categories: Desserts
Yield: 2 servings

1/4 c Apricots;dried, firmly
-packed, chopped
1/4 c Walnuts; chopped
1/4 c Light brown sugar; packed
1 tb Unsalted butter; softened
2 Granny Smith apples
1/4 c Orange juice; fresh

In a small bowl combine well the apricots, the
walnuts, the brown sugar, and the butter. Core the
apples, making each opening large enough to hold half
the apricot mixture, peel the top third of each apple,
and fill the cavities with the apricot mixture.
Arrange the apples in a deep 2 1/2-quart
microwave-safe baking dish so that they do not touch
one another or the sides of the dish, pour the orange
juice around them, and microwave the apples on high
power (lOO%), covered with micro wave-safe plastic
wrap, for 7 minutes. Pierce the plastic wrap with the
tip of a sharp knife and let the apples stand covered,
for 5 minutes, or until they are tender.

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Amelia Island Mud Pie *

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Chocolate
Ice Cream Alcohol
Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
—–CRUST—–
1 1/2 cups Oreo cookie crumbs
2 tablespoons Butter — melted
—–FILLING—–
1 pint Chocolate ice cream — soften
1 tablespoon Coffee
2 tablespoons Brandy
2 tablespoons Kahlua
2 tablespoons Whipped cream
Fudge topping

Combine oreo crumbs and butter. Press into pie plate and freeze. Whip ice cream
with coffee, brandy and kahlua. Fold in whipped cream. Pour into pie shell.
Freeze. Top with fudge topping and freeze again. Serve with whipped cream and
maraschino cherries.

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Spicy Garbanzo Bean Soup

Recipe By : The New McDougall Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Soups, Stews Chilis

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup garbanzo beans
3 quarts water
1 onion — coarsely chopped
2 potatoes — scrubbed and diced
28 ounces canned whole tomatoes — chopped; w/liquid
1/2 cup chopped fresh parsley
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/8 teaspoon powdered saffron
dash cayenne pepper
1/4 cup fresh lemon juice — optional
1/4 cup chopped fresh cilantro

Place the beans and water in a large soup pot. Bring to a boil, turn off
the heat and let rest for 1 hour. Add the onion, bring to a boil again,
cover and cook over medium heat for 3 hours. Add the remaining ingredients
except lemon juice and cilantro. Cook for 1 more hour. Stir in the lemon
juice and cilantro just before serving.

– – – – – – – – – – – – – – – – – –

Per serving: 178 Calories; 2g Fat (10% calories from fat); 8g Protein; 35g
Carbohydrate; 0mg Cholesterol; 236mg Sodium

NOTES : This soup freezes well.
_____

Nopales Guisados (Sauteed Cactus)

Recipe By : Martha Mendoza
Serving Size : 4 Preparation Time :0:00
Categories : Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound cactus leaves, dethorned — cut in 1/4″ strips
1 small onion — cut into thin strips
1/4 cup cilantro — chopped
1 dried red New Mexico chile or similar — seeded
and soaked in
— hot water until soft
salt — to taste
vegetable oil for frying

Cook nopales in boiling salted water until their color changes to dark
green and they are soft. When they are done, rinse well to remove the
sliminess (similar to okra). In a skillet, fry the onions with a
little oil until they are transparent. Add the nopales and salt to
taste and saute to blend the flavors. While they are sauteeing, put
the chile and a little of the soaking water in the blender and puree.
Add this puree to the nopales and stir to blend. Stir in cilantro just
before serving. Serve on a platter with Tortas de Camaron on top.

Formatted by Kim Mendoza yqym81a@prodigy.com

– – – – – – – – – – – – – – – – – –

Serving Ideas : As a base for Tortas de Camaron

Date: Thu, 29 Jul 93 15:01:29 EDT
From: jmemon@lehman.com (Janine Memon)

From Eat More, Weigh Less by Dean Ornish

Pasta with Red Peppers, Lemon, Greens, White Beans

2, 3 red or yellow peppers
Vegetable broth or chicken stock (for non-veg)
Greens (I’ve used Swiss Chard and Escarole but Broccoli-Rape might be
good also)
Garlic
Lemon
Grated lemon rind
Pasta (I’ve used Orrechiette and Farfalle)
White Cannellini Beans (I used canned, the recipe calls for fresh –
canned works fine)
fresh pepper
salt

Cook peppers in broth approx 8-10 minutes
Add greens, garlic, lemon and rind to taste
Cook till greens are wilted, about 5-8 minutes
Add white beans and bean liquid
Add fresh pepper, and salt to taste
Add cooked pasta, mix and enjoy!

PORK AND CABBAGE SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Defatted pork drippings
-(from Roast Pork Shoulder)
1 c Cooked pork, diced
-(from Roast Pork Shoulder)
2 c Cabbage, coarsely shredded
1 1/2 c Boiling water
1/3 c Celery, sliced
1/4 c Green pepper, diced
1/4 ts Salt
1 d Pepper
1 Bay leaf

2 servings of about 1-1/4 cups each
206 calories per serving

1. Heat pork drippings in saucepan.

2. Add pork and brown lightly.

3. Add cabbage and stir-fry for 2 minutes.

4. Stir in water and remaining ingredients. Return to a
boil; reduce heat, cover, and simmer 25 minutes.

5. Remove bay leaf.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Title: GAJAR HALVA #2
Categories: Candies, Indian
Yield: 6 Servings

6 md Carrots;scraped/coarse grate
1 qt Milk
1 c Light cream
1 c Jaggery (raw cane sugar)*
1/2 c Sugar
1 1/2 c Almonds, blanched;pulverized
1/4 c Ghee
1/2 ts Cardamom seeds; crushed
1/4 c Pistachios; toasted/unsalted
1/4 c Almonds; unsalted/slivered/
-blanched/toasted

* Substitute 1 cup dark-brown sugar combined with 1 tb dark molasses

In a deep heavy 5- to 6-quart saucepan, combine the carrots, milk and
cream. Stirring constantly, bring to a boil over high heat. Reduce the
heat to moderate and, stirring occasionally, cook for 1 hour, or
until the mixture has reduced to about half its original volume and
is thick enough to coat a spoon heavily. Stir in the jaggery and the
sugar, and continue cooking for 10 minutes. Reduce the heat to the
lowest possible point, add the pulverized almonds and the ghee, and
stir for 10 minutes more, or until the halva mixture is thick enough
to draw away from the sides and bottom of the pan in a solid mass.
Remove the pan from the heat and stir in the cardamom.

With a metal spatula, spread the halva on a large heatproof platter,
mound it slightly in the center, and decorate the top with pistachios
and slivered almonds. Serve warm or at room temperature. In India,
gajar halva is also sometimes decorated with a special edible silver
leaf.

Source: Time-Life Foods of the World: “The Cooking of India”

MMMMM

Title: BOILED POT-STICKERS (SHWEI JOW)
Categories: Vegetarian, Chinese, Appetizers
Yield: 24 servings

————————–FILLING————————–
8 oz Regular or firm tofu
2 tb Black mushrooms, minced
-(OR Shiitake mushrooms)
— (presoaked)
2 tb Presoaked minced tree ear
1 tb Dried lily buds, minced
— (presoaked)
1 tb Green onion, minced
1/2 ts Salt
2 1/4 ts Soy sauce
2 1/4 ts Sesame oil

————————-WRAPPERS————————-
1 c All-purpose flour
1/4 c Water

———————–DIPPING SAUCE———————–
Soy sauce
Vinegar
Mushroom soaking liquid
-OR- water
Sesame oil (optional)
Chile oil (optional)

Mash the tofu to yield about 3/4 cup.
To make the filling, combine mashed tofu with the
minced ingredients, salt, soy sauce, and sesame oil.
To make the wrappers, mix flour and water by hand,
kneading just enough to make a ball of dough. Cover
and let rest for at least an hour.
Place on a lightly floured board, and knead for 2
minutes or so. With palms of your hands, roll it into
a long, cylindrical shape, 12 inches inches long, 1
inch in diameter. Cut crosswise into 1/2-inch pieces;
you will have 24. If your climate is dry, keep the
dough covered. Shape these, cut-side up, into a round
shape. Flatten them with the palm or heel of your
hand on a flour-dusted board. With a pastry roller,
small rolling pin, piece of dowel, or even an empty
jar — all of these should be wielded under the palm
of your hand — roll each into a round wrapper, 3
inches in diameter, thicker in the center, thinner
toward the edge. This is easily done by rolling the
pastry roller from the edge of the piece of dough to
the center, and back again, turning the dough
counterclockwise a little with your left hand after
each roll. Continue all the way around several times,
also turning the dough over once or twice, until you
have a thin, 3-inch wrapper.
To assemble, place 1-1/2 teaspoons filling (or as much
as the wrapper will hold) in an elongated mound in the
center of each wrapper; fold the dough over the
filling so that the edges meet. Press the edges
together for a tight seal, at the same time making
four or five tiny pleats, pinched tightly flush with
the edge. Be sure that it is completely sealed to
keep the water out and the filling in. (With
commecial wrappers, it may be necessary to moisten
half of the inside edge first to get a seal.)
Bring 4 cups water to the boil in a pot. Immerse
eight dumplings at a time for 3 minutes (add an extra
minute if frozen — do not defrost them first). Lest
they break open, add a little water to slow the boil
whenever it becomes too rapid. Stir occasionally in
case some of them stick to the bottom (true to their
name). After 3 minutes, remove the dumplings with a
slotted spoon. Cook the remaining two batches in the
same way. Serve hot, accompanied by small dipping
saucers of soy sauce and vinegar (cider or Chinese
dark), mixed in roughly equal proportions, or to
taste, and thinned with water or mushroom liquid if
too strong; add perhaps a drop of sesame and/or chile
oil. Some people like to add a little crushed garlic,
minced green onion, and/or gingerroot. Advance
preparation: These can be assembled ahead and frozen.
Do not defrost before cooking.

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