SMOOTH SLIM RUM EGGNOG

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Low-Cal
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Nonfat milk
1 tb Cornstarch
1/4 ts Freshly grated nutmeg
2 Lg egg whites
1/4 c Sugar
1/4 c Rum

Smoothly blend milk with cornstarch and 1/8 tsp nutmeg in a 1 – 1 1/2 qt
pan, set aside. With a mixer, whip whites until foamy. Beating at high
speed, gradually add sugar until whites hold short peaks. Stir milk mixture
over high heat until just boiling. With mixer on medium speed. at once pour
hot milk into whites, scraping down bowl sides. Let stand at least 4
minutes (boiling milk kills salmonella). add rum to eggnog, serve hot or
cover and chill until cold, about 3 hours or up to 8. Pour mixture through
a fine strainer in glasses. Dust with nutmeg.

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CHILI ENCHILADAS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
42 oz Tofu, firm — frozed thawed
20 Corn tortillas — * see note
Marinade:
1/3 c Soy sauce, low sodium
3 tb Tomato sauce — low-sodium
3 tb Peanut butter — ** see note
3 ts Onion powder
2 ts Chili powder
Enchilada sauce
1 lg Yellow onion — chopped
2 Garlic cloves — crushed
24 oz Tomato sauce — * see note
3 c Water
3 tb Chili powder
2 tb Cornstarch
1/4 c Water — cold

Preparation Time: 1:30 Squeeze the excess water from
the thawed tofu and tear the tofu into pieces. Mix the
next five ingredients together, pour over the tofu,
and mix well. Cook and stir in a large saucepan over
medium to high heat until slightly browned, stirring
constantly. Set aside. To make the sauce, saute the
onion and garlic in a small amount of water until
translucent, add the remaining ingredients, and simmer
over low heat for 30 minutes. Dissolve the cornstarch
in the cold water and gradually add to the sauce while
stirring. Cook and stir until sauce boils and
thickens. Preheat the oven to 350 degreees. Pour about
1 cup of the sauce into the bottom of a 15″ X 10″
baking dish or two smaller baking dishes. Place 1/3
cup of the tofu mixture down the center of each
burrito shell, roll up, and place in the baking dish.
Repeat until all burritos are filled and rolled. Pour
the remaining enchilada sauce over the filled burritos
and bake for 30 minutes.

VARIATION: For added richness, sprinkle with some
grated soy cheese and sliced olives before baking.

Source: Unknown Posted by: Unknown [AOL] Hawk’s
Kitchen Kollection – 1994

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Title: TAMALE PIE III
Categories: Texmex, Main dish
Yield: 6 servings

6 sl Bacon
1 lb Ground beef
1 c Whole kernel corn
1/4 c Chopped green chiles
3 Green onions w/tops, chopped
1/4 c Cornmeal
1/4 ts Oregano
1 ts Chili powder (or more)
1 ts Salt
Freshly ground black pepper
1/4 ts Cumin, ground
1 cn Tomato sauce (8 oz. can)
1 Cornmeal Pie crust (see #80)
1 Egg
1/4 c Evaporated milk
1/2 ts Dry mustard
2 c Jack cheese, grated
4 Stuffed olives, sliced

Fry bacon until crisp; break into lge. pcs. Set aside.
Chill bacon drippings until firm for use in crust.
Brown ground beef in large skillet; drain off fat.
Stir in next 10 ingreds. Prepare the piecrust, and use
it to line a 9″ pie pan. Place meat mixture in the
pan. Bake at 425 F. for 25 min. Mean while, combine
egg, evapporated milk, mustard and cheese. Spread on
top of the pie and decorate with the reserved bacon
pcs. and the sliced olives. Bake for 5 min. longer,
or until cheese melts. Let stand for 10 min., or
until firm, before serving.

—–

PFEFFERNUESSE (PEPPER NUT COOKIES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Flour, sifted
1 t Baking Powder
1/4 ts Salt
1/2 ts Cinnamon
1/4 ts Allspice
1/4 ts Ground Cloves (done by hand,
-if poss, for stronger
-taste)
1/4 ts Nutmeg (“Yuch!”, Grandma
-always “forgot” to add it)
1/4 ts Mace
3 Eggs, beaten light
3/4 c Sugar
Juice and grated rind 1
-Lemon
2/3 c Chopped Nuts

Measure flour and sift with baking powder, salt, and
spices. Add sugar slowly to beaten eggs and stir in
lemon juice and grated lemon rind. Add dry ingredients
and nuts and mix well. Refrigerate 2 hours. Roll out
1/2″ thick and cut with tiny cutter 3/4″ round. Let
cookies stand over night in cool place on ungreased
cookie sheet. Just before baking, put a drop of brandy
on each cookie. Bake brandy side up [don’tcha just
love it?] in 300 deg F oven for 1/2 hour. Cool
thoroughly and place in tightly covered jar.

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Title: Scalloped Tuna
Categories: Diabetic, Fish, Low-fat
Yield: 5 servings

1 c Soft breadcrumbs;
1 1/2 c Skim milk;
1 tb Margarine;
1 Egg;
2 Egg whites;
1/2 ts Salt substitute;
1/4 ts Pepper;
1 sm Onion; minced
1 ts Parsley flakes;
6 1/2 oz Water-packed tuna;

Heat breadcrumbs with milk and margarine until margarine melts.
Meanwhile, beat egg and egg whites. Stir in salt, pepper, onion,
parsley flakes, and tuna. Gradually stir in hot milk and crumbs.
Place in casserole dish and bake at 350 for 25-30 minutes.

Nutrients per serving: Calories 165, fat 10gm, cholesterol 72mg,
carbohydrate 14gm, sodium 452mg.

Exchanges: Bread 1, Meat 1, Fat 1.

Source: “There IS Life after Lettuce” by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

From: Wendy Lockman
Date: Wed, 17 Jan 1996

MMMMM

Anadama Bread 1

Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg
Serving Size : 15 Preparation Time :0:00
Categories : Bread Machine Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Lb Loaf: — (1 lb loaf)
2 1/4 Tsp Active Dry Yeast — (1 1/2 tsp)
1 2/3 C Bread Flour — (1 C+ 2 T)
1 1/2 C Whole-Wheat Flour — (1 C)
1/3 C Yellow Cornmeal — (1/4 C)
1/3 C Molasses — unsulfured, (1/4 C)
1 1/2 Tsp Salt — (1 t)
1 1/2 C Water — (1C)

Note: The original recipe called for 1 1/2 T vegetable oil for the lg loaf
and (1T) for the smaller loaf. I omitted it. Could use Wonderslim or
possibly applesauce instead.

Add all ingredients in the order suggested by your bread machine manual
and process on the basic bread cycle according to the manufacturer’s
directions. Let the loaf cool before slicing.

Formatted into MasterCook II and tested for you by Reggie Dwork
reggie@netcom.com

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NOTES : Cal 128
Fat 0.6g
Carbs 27.4g
Dietary Fiber 2.2g
Protein 4g
Sodium 218mg
CFF 3.9%

PUMPKIN SOUP (KAREN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion — sliced or diced
2 Garlic cloves — peeled
6 c Water
16 oz Cooked pumpkin
— (canned is okay)
1 t Salt — or to taste
1 d Pepper
1/2 ts Sugar
1/4 ts Galangal powder
-OR- ground ginger
1/2 c Coconut milk, canned

Simmer onion and garlic in water until very soft.
Transfer to blender or food processor. Add cooked
pumpkin and process until mixture is smooth.

Blend in remaining ingredients. Heat soup gently just
before serving.

From the kitchen of Karen Mintzias

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Chicken-Pasta Sald With Blueberries

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Lunch
Pasta Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 Oz. Pckg Frozen French Cut Green Beans — thawed
3 Cups Chicken Breast — cooked shredded
3 Cups Fusilli Pasta — cooked w/o salt or f
1 Cup Fresh Blueberries
3/4 Cup Celery — thinly sliced
1/4 Cup Green Onion — thinly sliced
2 Tablespoons Fresh Oregano — finely chopped
1/2 Cup Plain Low-Fat Yogurt — (plus 2 Tbsp.)
1/4 Cup Mayonnaise — (plus 1 Tbsp.)
3 Tablespoons Blueberry Vinegar
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper — coarsely ground
Lettuce Leaves — (optional)

Place green beans between paper towels and squeeeze until barely moist.
Combine green beans and next 6 ingredients in a large bowl. Combine yogurt
and next 4 ingredients in a bowl; stir well. Pour over chicken mixture,
toss gently. Cover and chill 2 hours. Serve on a lettuce-lined serving plate.

Yield: 6 servings

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Title: Lemon Blossom Pie with Tall N’ Tender Meringue
Categories: Pies, Desserts
Yield: 1 pie

1 c C and H Granulated Sugar
4 tb Cornstarch
1/4 ts Salt
3 Eggs; separated
1/3 c Lemon juice
2 ts Grated lemon peel
1 1/2 c Water
2 tb Butter or margarine
1 8-inch pastry shell
— (baked and cooled)

Combine sugar, cornstarch and salt in saucepan. Mix well. Add egg
yolks, lemon juice and peel and water. Beat with wire whisk until
smooth. Place over medium heat, bring to boil stirring briskly until
clear and thickened. Remove from heat; stir in butter. Cool 5
minutes, then pour in pastry shell.

TALL ‘N’ TENDER MERINGUE: Beat 3 egg whites with 1/8 teaspoon salt
until foamy throughout. Gradually beat in 1/2 cup C and H Granulated
or Superfine Sugar; beating until meringue will hold up in stiff
points. Spread over warm filling in swoops and swirls, making sure it
seals to edge of crust all around. Bake at 350 degrees for 10 to 12
minutes, until nicely browned. Cool, not in a draft.

MICROWAVE DIRECTIONS: Combine sugar, cornstarch and salt in a deep 2
quart glass mixing bowl. Add egg yolks, lemon juice and peel and
water. Beat with whisk until smooth. Microwave on full power 8
minutes, stirring 3 times. Precede {sic} as recipe directs.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias

MMMMM

Blue Plate Special

Recipe By :

Serving Size : 4 Preparation Time :0:00
Categories : Homemade Convenience Mixes Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound lean ground beef — or ground poultry
1/2 cup chopped onion — optional
2 cups cold water
1 cup homemade beef gravy mix
mashed potatoes — homemade or boxed

Note: This recipe is not from the _Make-a-Mix_ book. It is my own recipe
using the ideas and mixes from the book. Blue Plate Special is one of my f
amilies very favorite quick homey dinners.

In a large skillet or dutch oven, brown the beef (along with the onions, if
using) and break up as finely as possible. Drain off any excess liquid.
Remove to a bowl and set aside. In the same skillet, combine the gravy mix
and cold water. Stir constantly over medium heat until smooth and slightl
y thickened. Return the meat to the skillet along with the gravy; reduce h
eat and cook for a few minutes until everything is warmed through.

Serve over mashed potatoes. For a true blue plate special, serve with peas
and carrots on the side.

Variation: Substitute one package of Homemade All-Purpose Ground Meat Mix,=
thawed, for the raw ground beef.

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