LF Old-fashioned Potato Salad (Rev.)

Recipe By : Dr. Dean Ornish, Preventative Medicine Research Institute
Serving Size : 8 Preparation Time :0:45
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 cups unpeeled red-skinned potatos — (3 pounds)
1 cup diced red onion
1 cup diced celery
1/4 cup cider vinegar
3 tablespoons sweet pickle relish or dill pickle relish
3 hard-cooked egg whites — chopped
3/4 cup nonfat mayonnaise
1 tablespoon minced parsley
1 1/2 teaspoons salt
1/4 teaspoon pepper

In a covered steamer, steam the potatoes over boiling water, until tender
when pierced, 30 to 40 minutes. When cool enough to handle, peel, then cut
into 1/2 to 3/4 inch cubes.
In a large bowl, stir together potatoes, celery, onion, vinegar, salt and
pepper. Add relish, egg whites and mayonnaise and stir gently to combine.
Taste and adjust with salt and/or pepper. Transfer to serving bowl and
sprinkle with parsley.
Tip: Make this sald a day ahead and refrigerate it. Taste before serving,
and adjust the salt, pepper, and/or vinegar.
Serving size: 1 cup. 84 calories, 0.17 grams fat, 0 cholesterol, 523 mg
sodium.
>From “Everyday Cooking with Dr. Dean Ornish: 150 Easy Low-Fat, High-Flavor
Recipes,” (Harper Collins, $23, 1996). Position: Low fat should mean 10
percent of our daily calories from fat.

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Title: Chicken Meat Nutritional Information
Categories: Information, Poultry, 94-Dccc
Servings: 3 ounces

1 x No ingredients

Buying Guide (serving sizes):
=============================

As a guide to buying amounts of chicken, the Delmarva Poultry
Association suggests that an average “serving” of chicken for people is:

: 1/2 to 3/4 of a pound of whole chicken
: 1 chicken breast half, with or without bone
: 1 chicken leg (thigh and drumstick attached)
: 2 chicken thighs or drumsticks
: 3 chicken wings

Handling and Storing Chicken at Home:
=====================================

The United States enjoys the safest, most wholesome supply of fresh
chicken available worldwide. But keep in mind that chicken is an animal
agricultural product and, like all such products, it can carry certain
microorganisms, most of which are harmless. Even if harmful bacteria
are present, the numbers are usually far below levels that would cause
human illness if the product is handled safely and cooked at normal
temperatures until done. Safe handling of chicken, or any perishable
product, isn’t difficult. These procedures included:

Don’t wait, refrigerate.
————————

Take purchased poultry home as soon as possible and
refrigerate for use within one to two days. Freeze for longer
storage.

Thaw in refrigerator or microwave – not at room temperature.

Don’t leave cooked poultry at room temperature more than 2
hours.

Place leftovers in shallow containers and refrigerate
promptly.

Keep it clean:
————–

Wash your hands, work surfaces, and utensils in hot soapy
water before and after contact with raw meat and poultry.

Cook thoroughly:
—————-

Cook poultry until a meat thermometer registers 160 degrees
Fahrenheit for boneless product, 170 degrees for bone-in parts, and
180 degrees for bone-in whole chickens product, OR until juices run
clear.

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

————————————————

Title: CHOCOLATE COVERED PEANUT BUTTER EGGS
Categories: Candies
Yield: 48 eggs

1/4 c Margarine or butter
1/4 c C H Brown Sugar
3/4 c C H Powdered Sugar
1/2 c Laura Scudder’s All Natural
-Smooth Peanut Butter
1 t Vanilla
1 pk Semi-sweet chocolate chips
2 tb Shortening

In 1-quart microwave-safe bowl, microwave margarine and brown sugar on
100% power (high) 1 to 1 1/2 minutes, stirring every 30 seconds or
until brown sugar is melted. Stir in powdered sugar, peanut butter
and vanilla. Shape by teaspoonfuls into egg shapes.Chill. In double
boiler or heavy saucepan, over low heat, melt chocolate chips and
shortening. With wooden pick, dip each egg into chocolate mixture,
coating completely. Place on wax paper-lined baking sheets. Chill.
Store in refrigerator.

—–

Chilled Watercress Bisque

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can quick-frozen cream of potato soup
1 soup can milk
2 C. washed — drained finely cut
watercress

Thaw soup a little by placing opened can in a pan of hot
water. Pour into glass container of electric mixer or blender
or food processor. Add milk and watercress. Blend until
smooth. Refrigerate until well chilled. Just before serving,
pour into blender again and blend a few seconds. If too thick,
add a little cold milk or cream. Serve in chilled soup cups.
Makes 3 or 4 servings.

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CHERRY UPSIDE DOWN CAKE– G.BIRR

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
TOP**
1/4 c Margarine
1/2 c Sugar
2 c Cherries–sour best
CAKE PORTION **
1 1/2 c Flour
1/2 c Sugar
2 ts Baking powder
1/2 ts Salt
1 Egg
1/2 c Milk
3 tb Shortening–melted

Melt the 1/4 c. margarine in a 9″ pan. Add cherries mixed with the 1/2 c.
sugar. To make cake, mix the flour, 1/2 c. sugar, baking powder, salt, 1
beaten egg, 1/2 c. milk and 3 tablespoons of melted shortening.
Bake about 30 mins in a 400 degree oven. IMMEDIATELY after baking,
invert and put on a serving plate!
**This is an old receipe of my grandmother’s. There were no baking
times, oven temperatures and few measurements in the original receipe!

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Title: Date Sandwich Bars
Categories: Diabetic, Desserts, Cooky/bars
Yield: 18 bars

1 c Dates, snipped 3/4 c Oatmeal, uncooked
1/2 c Water 1 tb Sugartwin or Brown Sugar
1/2 ts Orange peel 1/2 ts Baking powder
1 tb Orange juice 1/4 ts Salt
1/2 ts Lemon juice 6 tb Margarine
3/4 c Flour

Have dates at room temperature. Slice thin and break up in pan.

1. Combine dates, water, peel juices in saucepan. Blend well.
Cook over low heat stirring occasionally, until thickened, about 10
min. Cool.

2. Measure flour into large bowl. Add remaining ingredients except
margarine. Stir well to blend. Cut in margarine until particles are
the size of peas. Press with the back of a fork.

3. Spread half crumb mixture in greased 8 x 8″ pan. Press down.

4. Spread cooled date filling evenly.

5. Cover with remaining crumbs, pat lightly.

6. Bake at 375F 25-30 minutes until golden.

7. Cool in pan on rack. Cut into 18 bars.

(Sugartwin version) 1 bar = 1 1/2 fruit, 1 fat, 97 cal.

from High Fiber Cookbook – a bit crumbly but delicious.

MMMMM

Fondue Bread With Sliced Apples And Chutney

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs
1 Pound Muenster cheese, — shredded, see note
1 Tablespoon fresh rosemary — minced
1 Pound frozen white bread dough, — thawed according to
1/3 Cup almonds — sliced
2 red apples
2 green apples
1 Tablespoon lemon juice
1 cup mango chutney, — optional
Sprig fresh rosemary, — optional

1. Adjust oven rack to middle position. Heat oven to 325 degrees. Grease a
9-inch springform pan with butter or margarine.
2. Reserve 1 egg white for later use. Beat 2 eggs yolks and 1 egg white in
a medium bowl. Add cheese and rosemary; stir to combine and set aside.
3. Roll thawed dough on a lightly floured work surface into a rectangle
about 6 ny 20 inches. Place cheese mixture lengthwise on center of dough.
Fold the dough over the filling and pinch to seal seam. Place roll
seam-side down around the outside of the prepared springform pan to make a
ring; pinch ends to seal. Brush with sliced almonds.
4. Bake for 1 hour. Release pan hinge and remove bread immediately, allow
bread to rest 15 minutes on a wire rack before serving. Slice apples and
place them in a bowl of cold water that has been mixed with 1 tablespoon
lemon juice.
5. Place cheese-filled bread in center of large round platter. Brain apples
and pat dry. Arrange overlapping in small groupings around the bread.
Garnish with sprigs of fresh rosemary, if desired. Serve with chutney, if
desired. Cut bread into wedges.

Advance preparation: Assemble and freeze, unbaked. Thaw 6 hours in the
refrigerator. Increase baking time by 5 minutes.

Note: Cheese will shred more easily in the food processor if it is very
cold. Place it in the freezer for 10 minutes before grating.

– – – – – – – – – – – – – – – – – –

NOTES :

Yield: 10 to 12 serving

Title: General Tso’s Chicken (Nancy Hattaway)
Categories: Chinese, Chicken, Ceideburg 2
Yield: 2 servings

1 Egg
1 tb Cornstarch
1 lb Boned, skinless chicken cut
-from thigh or breast into
-2 inch chunks
Peanut oil
16 Dried hot red peppers
5 Scallions cut diagonally
-into 1″ pieces
3 Cloves garlic, finely minced
1/4 ts Grated fresh ginger

MMMMM—————————SAUCE——————————–
4 ts Cornstarch
4 ts Sugar
4 ts Rice vinegar
6 tb Soy sauce
1/4 c Water
1/4 c Rice wine
1/4 c Chicken broth

Whisk together thoroughly the egg and cornstarch. Add pieces of
chicken, turning to coat evenly.

In wok or deep-fat fryer, heat 2 inches of oil to 350F. Fry chicken,
a few pieces at a time until lightly browned and just cooked through.
Drain on paper towels.

Combine sauce ingredients, mixing well. Set aside. (The chicken may
be fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept covered in the
refrigerator.) In frying pan, heat 1 tbs of oil until hot. Add chili
peppers and cook until dark red. Add scallions and stir-fry about
one minute. Add garlic and ginger, cooking briefly, but do not
brown. Remove from heat. Reheat deep oil to 400F. Return chicken to
oil, in batches, and cook until crisp and golden brown. Drain on
paper towels.

Re-stir sauce and add to frying pan with onions and peppers. Cook,
stirring until thickened and bubbly. Add chicken and cook, stirring,
until well coated and heated through.

Posted by Stephen Ceideburg December 18 1990.

MMMMM

Title: Berry Syrup
Categories: Fruits, Canning
Yield: 9 half-pts.

Juices from fresh or frozen blueberries, cherries, grapes, raspberries
(black or red), and strawberries are easily made into toppings for use
on ice cream and pastries.

Yield: About 9 half-pints.

Procedure: Select 6-1/2 cups of fresh or frozen fruit of your choice.
Wash, cap, and stem fresh fruit and crush in a saucepan. Heat to boiling
and simmer until soft (5 to 10 minutes). Strain hot through a colander
and drain until cool enough to handle. Strain the collected juice
through a double layer of cheesecloth or jelly bag. Discard the dry
pulp. The yield of the pressed juice should be about 4-1/2 to 5 cups.
Combine the juice with 6-3/4 cups of sugar in a large saucepan, bring to
boil, and simmer 1 minute. To make a syrup with whole fruit pieces, save
1 or 2 cups of the fresh or frozen fruit, combine these with the sugar,
and simmer as in making regular syrup. Remove from heat, skim off foam,
and fill into clean half-pint or pint jars, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Berry Syrup in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Rice Pudding.

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Rice
6 c Milk
3/4 c Sugar
1 tbsp Vanilla

Heat it up until almost boiling, stirring. Lower heat, cover, and simmer
for 1 hour, stirring occasionally. Add vanilla.

Variations: Add a mashed banana or two. This will give it sweetness (so
you can reduce the sugar) and give it a banana flavor (duh).

You can eliminate the sugar entirely and sweeten it with Equal after it
cools.
Converted to MM by Donna Webster donna@webster.demon.co.uk

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Eileen