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

Mirliton el Casserole

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 lb Ground beef

2 tb Vegetable oil

1/2 c Onion,chopped

1 tb Green bell pepper,chopped

2 c Mirlitons,chopped (2 med)

1 1/2 ts Salt

1/2 ts Black pepper

2 tb Butter or margarine

1 tb Parsley,chopped

1/4 c Bread crumbs

1. In skillet, brown meat in vegetable oil.

2. Add onion, bell pepper, mirlitons, salt and pepper; cook slowly until

well done (about 30 minutes).

3. Fill buttered casserole with mirliton mixture, mixing in parsley.

4. Top with bread crumbs and bake in preheated 350’F. oven 20 minutes.

NOTE: Squash may be substituted for mirlitons.

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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: DICED WINTER MELON SOUP B1
Categories: Chinese, Fruits, Soups
Yield: 4 servings

5 c Soup stock or chicken broth
1/2 lb Winter melon; diced
1/4 c Chicken, diced
4 Water chestnuts; diced
Salt
MSG

Place stock or broth in a pot. Cover bring to a
boil. Add winter melon, chicken water chestnuts.
Simmer 10 minutes. Season to taste with salt and MSG.

Temperature (s): HOT Effort: EASY Time: 00:15 Source:
KAN’S Comments: GRAND ST., SAN FRANCISCO Comments:
WINE: WAN FU WHITE WINE

—–

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.

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

NOTES : This soup freezes well.
_____

Title: Tofu Burgers #2
Categories: Vegan
Yield: 8 servings

14 oz Tofu, firm; drained
-rinsed
1 sm Onion — minced
2 lg Garlic cloves — minced
1 tb Canola oil
2 tb Chili sauce
1 ts Worcestershire sauce
-vegetarian
2 ts Soy sauce — low-sodium
1/2 ts Cumin — ground
1 1/4 c Bread crumbs, dry — OR
3/4 c Bread crumbs — dry AND
1/2 c Hazelnuts — ground
Salt and pepper to taste

Wrap tofu in a kitchen towel or several layers of
paper towels. Place on a cutting board, and weight
with an iron skillet or wooden cutting board for 30 to
45 minutes. Meanwhile, saute onion and garlic in oil
until onion is limp and slightly brown on the edges.
Remove towels and place tofu in a large bowl. Mash
with a fork and add onion-garlic mixture. Add chili
sauce, worcestershire sauce, soy sauce, cumin, bread
crumbs and hazelnuts if desired; mix well. Place in a
food processor and pulse to form a uniform texture.
Add salt and pepper to taste. Refrigerate for 30
minutes. With wet hands, shape tofu mixture into 8 to
10 patties and place on a well oiled vegetable grill.
Handle patties gently; they’re delicate. Grill for 3
to 4 minutes on each side, until browned. Variation:
Instead of grilling, saute burgers in olive oil until
lightly browned on both sides. Note: This burger is
especially tasty when served with a spicy sauce made
of low-sodium soy sauce mixed with chili sauce or
barbecue sauce and topped with sauteed mushrooms. Per
patty: 158 ca;; 9 g prot; 6 g fat; 16 g carb; 0 chol;
359 mg sod; 1 g fiber

—–

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!

Vodka Sauce #3

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp. oil
3/4 C. grated cheese
2 shallots — chopped
2 Oz. vodka
1 1/2 C. heavy creamy
2 Tsp. marinara sauce
2 egg yolks
1 Tbsp. butter
Salt pepper (pinch of each)
Chopped fresh parsley (pinch)

Saute shallots in oil until brown. Drain oil. Add butter, salt, pepper,
parsley and vodka. Let mixture sizzle in pan 2 minutes. Add marinara
sauce, heavy cream and egg yolks. Saute to blend on
low flame 5-10 minutes. Serve over your favorite pasta. Chef,
Corner Galley Restaurant, Massapequa

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