Title: Orange and Black Olive Salad
Categories: Salads
Yield: 1 servings

6 Naval oranges
Handful of black olives
Packed in oil
Juice of 1/2 lemon
1/2 ts Salt
1 ts Powdered sugar
2 tb Orange flower water,
Optional

With a sharp knife, remove the peel, including membrane, and slice
each orange into 4-5 slices. Arrange slices overlapping on a platter
lined with lettuce leaves or place slices in a bowl. Add the olives.
Sprinkle with lemon juice, salt, sugar and orange flower water, if
using. Set aside for 30 minutes before serving.

MMMMM

Sun-Dried Tomato SPLASH

Recipe By : Trader Joe’s, Pasadena, CA
Serving Size : 27 Preparation Time :0:00
Categories : Seasoning Or Ingredient

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
dried tomatoes — diced
parmesan cheese — grated
dried onions — flaked
garlic powder
dried bell pepper — flaked
spices — undisclosed

Each Jar of Splash contains 134 grams.
Serving size = 2 tsp (5 g) for 15 cals.
Entered in the Ingredients List under the above Recipe Name.

– – – – – – – – – – – – – – – – – –

Filo Pastries with Smoked Turkey and Mushrooms

Recipe By : the California Culinary Academy
Serving Size : 15 Preparation Time :1:00
Categories : Snacks Appetizers Hors d’Oeuvres
Low Cholesterol Low Calorie

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup minced mushrooms
2 cloves garlic — minced
1/4 cup minced onion
1/4 cup sherry
1 teaspoon olive oil
3 tablespoons chopped parsley
1/2 cup crumbled feta cheese
1/4 cup grated low-fat mozzarella cheese
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 pound finely minced smoked turkey or ham — trimmed of fat
15 sheets filo dough
1/3 cup unsalted butter — melted

1. In a large skillet over medium high heat, saute mushrooms, garlic, and
onion in sherry and olive oil until soft. Add parsley, feta, mozzarella,
oregano, thyme, and turkey. Remove from heat.

2. Preheat oven to 350 degrees F. Lightly oil two 9- by 12-inch baking sheets.

3. Lay filo dough on a clean, dry surface. Cut each sheet in half
widthwise to make 30 smaller sheets. Stack them evenly on top of each
other, and cover with a piece of plastic wrap and a slightly dampened dish
towel as you do the next step.

4. Butter 1 sheet and cut into 3 long strips. Lay the 3 strips on top of
each other. Place about 2 tablespoons of filling in the lower right
section near the edge. Fold bottom right corner of filo over filling to
meet left edge, creating a small triangle. Continue folding pastry, as you
would a flag, until you reach the top. You will end up with a
triangle-shaped pastry.

5. Lightly butter top of filled triangle and place on prepared baking
sheet. Repeat process until all the filling has been used.

6. Bake pastries until golden (20 minutes). Serve warm.

Makes 30 pastries.

– – – – – – – – – – – – – – – – – –

NOTES : Spoonfuls of savory filling are layered on thin filo dough, which
is then folded into triangles. Prepare the pastries ahead and freeze for
entertaining.
Nutr. Assoc. : 2673 0 2679 0 0 0 3272 921 0 0 3886 0 0

Title: MATZOS STUFFING FOR POULTRY
Categories: Poultry
Yield: 6 servings

Stephen Ceideburg
4 Matzos
1/2 c Cold water
2 tb Schmaltz
1 md Onion
1/2 ts Salt
6 Prunes, soaked, pitted and
-chopped
1 ds Cinnamon
1/4 c Slivered almonds
2 Eggs
1 tb Chopped parsley

Break 4 matzos into small pieces, add 1/2 a cup of cold water and leave
them to soak it up. In 2 tablespoons schmaltz (chicken fat) cook 1 medium
onion, finely chopped, until golden.

Meanwhile, squeeze excess water from the matzos and mix together the
matzos, half a teaspoon salt, 6 soaked, pitted and chopped prunes, a dash
of cinnamon, quarter of a cup of slivered almonds, and 2 eggs. Mix well
then turn into the pan of fried onions. Stir over moderate heat until the
stuffing is light and fairly dry.

Let cool a little then add 1 tablespoon chopped parsley. Use mixture to
stuff a large chicken and roast as usual.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 4/6/93.
Courtesy Mark Herron.

—–

Cranberry Freeze

Recipe By : Tidewater on the Half Shell p.219 (revised)
Serving Size : 12 Preparation Time :0:00
Categories : Do Ahead Low Fat
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can whole cranberry sauce
8 oz crushed pineapple in juice
1/2 cup pecans — chopped
8 oz nonfat sour cream
2 Tbsp nonfat mayonnaise
2 Tbsp sugar

Combine the ingredients.
Pour into cupcake papers placed in muffin tins. Freeze.
Remove papers and serve on a bed of lettuce.

per serving: 115 Kcal 1.7g fat (0.1g sat) 13% CFF 74mg sodium

– – – – – – – – – – – – – – – – – –

Title: Chocolate Thins
Categories: Cookies
Yield: 24 cookies

3/4 c C and H Powdered Sugar
— unsifted
1/2 c All-purpose flour
1/4 ts Salt
1/3 c Salad oil
1 Egg
2 tb Evaporated milk
1/2 ts Vanilla
1 oz Unsweetened chocolate
— melted
1/2 c Finely chopped walnuts

Combine sugar, flour and salt in mixing bowl. Make well in center; add
salad oil, egg, milk, vanilla and chocolate. Mix with spoon until smooth.
Spread evenly in thin layer in greased 15 x 10 x 1-inch pan. Sprinkle
with nuts. Bake in 400-degree oven 10 to 12 minutes. Cut into squares
(2-1/2 inch square) while warm. Cool in pan.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

—–

PAD PUK GAI (Chicken W/ Bok Choy)***hkrt62b

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Chicken
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cup Bok choy — fresh (cut into b
1 cup Chicken; breast — sliced
4 tablespoon Vegetable oil
1 teaspoon Garlic — fresh minced
1/4 teaspoon Fish sauce — (or to taste)
1 cup Mushrooms — fresh (cut up)
1 Med Onion — (sliced)
1 Red bell pepper
2 Green onion — 1″
1/2 cup Celery — sliced
1/4 teaspoon Msg

Fat grams per serving: Approx. Cook Time: :12 Directions: In wok, cook garlic
and chicken in hot oil and med. heat for 8-10 minutes. Add onions and fish
sauce. Cook for 5 minutes. Add all remaining ingredients. Stirring constantly,
cook for 7-8 minutes longer. Serve hot with rice. SOPIT MERRELL (HKRT62B)

– – – – – – – – – – – – – – – – – –

Title: Hunkar Begendi (Grilled Eggplant With Cheese)
Categories: Turkish, Eggplant, Cheese
Yield: 8 servings

2 lg Eggplants
1/2 Lemon
1 c Water
1/4 c Butter
1 T Flour
1 c Milk
1/4 c Shredded mozzarella cheese
Nutmeg
Salt

Smoke whole eggplants in covered barbecue, or bake at 350’F. 20-30
minutes, until tender. Add lemon half to water in shallow dish. Place
eggplants in water, turn to coat thoroughly, and let stand until cool.
Peel eggplants and remove seeds. Cut flesh into 1/4″ cubes.

Melt butter in skillet. Add flour and cook and stir until light brown.
Stir in milk. Add cheeses, eggplant, dash nutmeg and season to taste
with salt. Cook over very low heat 5 minutes.

Each serving contains about: 99 calories; 144 milligrams sodium; 24
milligrams cholesterol; 8 grams fat; 4 grams carbohydrates; 3 grams
protein; 0.26 gram fiber.

MMMMM

Title: BASEL CHOCOLATE-SPICE COOKIES (BASEL BRUNSLI)
Categories: Cookies, Swedish
Yield: 2 servings

1 1/4 c Blanched whole almonds
-(about 7 ounces)
1 1/2 c Powdered sugar
3 1/2 tb Unsweetened cocoa powder
2 1/2 ts Ground cinnamon
1/8 ts Ground cloves
3 oz Bitterswet (not unsweetened)
-or swmisweet
Chocolate, chopped fairly
-fine
1/4 ts (generous) almond extract
2 lg Egg whites
2 To 5 Tbl confectioners’
-sugar for rolling out
-cookies

Heat oven to 325F. Line several baking sheets with aluminum foil.

In a food processor, process the almonds and 1 cup powdered sugar until the
almonds are powder-fine but not oily; stop the processor and scrape down
the sides several times. Add the cocoa powder, cinnamon, cloves, and
chocolate; continue processing until the chocolate is finely ground. Add
the remaining 1/2 cup powdered sugar, the almond extract, and egg whites;
process until the mixture is blended and just forms a mass. Set the dough
aside for 5 to 10 minutes to stiffen slightly.

Generously dust a work surface with powdered sugar. If the dough seems too
soft to roll out easily, dust it with more sugar and knead until the
consistency is manageable, but avoid adding any more sugar than absolutely
necessary. Roll out the dough to 1/4 inch thickness, lifting it with a
spatula frequently and redusting the surface and rolling pin with powdered
sugar to prevent sticking. Cut out the cookies using a 2 1/4-inch
heart-shaped (or similar) cutter. Use a spatula to transfer the cookies to
the prepared baking sheets, about 1 inch apart.

Bake the cookies for 9 to 12 minutes or until almost firm on top and
slightly puffy. Let them stand on the foil lined baking sheets until
completely cooled. Peel from the foil. Store airtight for 3 to 4 days.
Freeze, airtight, for longer storage.

Makes about forty 2 1/4-inch cookies.

[THE BALTIMORE SUN; November 25. 1990]

Posted by Fred Peters.

—–

I made the following this last weekend, and they were *excellent*. 3 of the
buns are more or less a meal for me, and it makes 16. They freeze well; I
cooked them first, and then reheated them for future use.

(from Feb 95 Weight Watcher’s magazine, as modified by yours truly)

Chinese Steamed Buns (were original Steamed P*rk Buns)
makes 16 buns

Chinese Bun Dough
1 1/4oz package active dry yeast (2 1/4 teaspoons)
1 teaspoon granulated sugar
1 cup lukewarm water (105-115F)
3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand)

In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir
until yeast dissolves. Let stand 10 minutes or until foamy.

In large bowl or in food processor, combine flour and yeast mixture and mix
well, or process 1 minute. If mixing by hand, sprinkle work surface with the
reserved 1 tablespoon flour; turn dough out onto work surface and knead
until dough is smooth and elastic, about 10 minutes.

Spray large bowl with nonstick cooking spray; place dough in bowl. Cover
loosely with plastic wrap or a damp towel, and let rise until dough triples
in volume, about 3 hours. Punch down and wrap in plastic until ready to use.
Will keep 3 days in the refrigerator and up to 2 months in the freezer.

Mushroom Marinade (was Chinese roast p*rk)
2 tablespoons hoisin sauce (mine had no added oil or fat)
1 tablespoon chili sauce (again, mine had no added oil or fat)
1 tablespoon rice wine or dry sherry (I omitted this with no problem)
1 tablespoon low-sodium soy sauce
1 tablespoon minced scallion (white part only)
2 garlic cloves, minced
One 1/2″ piece pared fresh ginger root, minced (I grated mine cause I hate
chopping)
6 oz portabella mushroom caps (was 1 pound, 4 oz p*rk loin)

To prepare marinade, combine hoisin and chili sauces, wine, soy sauce,
scallion, garlic, and ginger in bowl. Clean mushroom caps, and place top
down on shallow dish. Spoon mixture into top, and allow to marinate for a
few hours. (I just let mine sit while my dough was rising.)

Steamed Buns with Dipping Sauce

(the original called for 1 t of oil — in a nonstick pan???)
1/4 medium red bell pepper, finely diced (I’d use more next time.)
2 scallions, finely chopped (both white and green parts; reserve 1 teaspoon
for dipping sauce)
1 minced garlic clove (reserve 1/8 teaspoon for dipping sauce)
Marinated mushrooms from above recipe
1/4 cup whole water chestnuts, finely diced
1 tablespoon hoisin sauce
1 tablespoon all-purpose flour
Bun dough (see above recipe)
3 tablespoons low-sodium soy sauce
1 teaspoon white vinegar
1/4 teaspoon hot chili oil (before anyone flames me, Michelle does allow
small amounts of oil for flavoring. I used some of my chili sauce instead,
but then ended up not using the sauce cuz I didn’t need it)
Chopped cilantro for garnish

In large non-stick saucepan, add bell pepper, scallions, and garlic, and
cook, stirring constantly, until peppers are soft, 5-8 minutes. Chop
mushrooms (the pieces need to be fairly small to go in the dumplings) and
add, with marinade, to peppers. Add water chestnuts and hoison sauce; cook
until most of liquid has evaporated, 3-4 minutes. Cover and refrigerate
until ready to use.

Sprinkle work surface with flour. Turn bun dough out onto prepared surface,
knead 1 minute and roll into a log, about 16″ long and 1 1/2″ wide. Cut
dough into 16 equal pieces and roll each into a ball. Flatten each ball with
the palm of your hand into a 3″ diameter circle. Place a heaping teaspoon of
filling mixture in center of each dough round, and gather up edges to
enclose filling, twisting edges together and pressing to seal. Repeat with
remaining dough and filling, covering buns with plastic wrap.

WARNING: This takes a little practice, so I’d recommend that you plan on
*not* serving the first 2 or 3 you make to company. =-)

Line steamer rack with cheesecloth or wax paper (I used cabbage leaves).
Place in large shallow saucepan or wok; add 2″ water, cover and bring to
rolling boil. Arrange 8 of the buns at least 1″ apart on prepared steamer
rack; cover and steam until puffy, tender and cooked through, 15-20 minutes.
Repeat with remaining buns, adding water to pan as necessary. (I did this in
my Black and Decker steamer, which only allowed for 4 dumplings at a time. I
filled the water to the highest water mark, refilling after steaming 8
dumplings.)

Meanwhile, prepare dipping suace: In small bowl, combine soy sauce, 1
tablespoon water, the reserved scallions, the vinegar, the reserved garlic,
and the hot chili oil, if using; sprinkle with cilantro, if using.

Serve freshly steamed buns immediately, with dipping suace on the side, or
cool and freeze for later use. (To reheat, thaw until soft and steam until
warmed through, 5 minutes.)

Enjoy! The recipe also says that you can use other veggies and sauces — try
chopping up your favorite ff chinese dish and making it into a filling!