BLACKENED CHICKEN AND PASTA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Poultry
Ethnic

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

4 boneless skinless chicken
: breast halves
4 TB Chef Paul Prudhome’s Poultry
: Magic
4 TB butter — melted
1/2 lb linguini
6 TB butter
1/2 c half and half
1 ts cayenne pepper
: chopped tomatoes — for
: garnish
: chopped green onions — for
: garnish

Cook linguini until al dente, drain and set aside.
Preheat iron frying pan on gas grill at high heat for
20 minutes. Put poultry magic seasoning in shallow
bowl. Put melted butter in a second shallow bowl.

Dip chicken first in butter on both sides, then in
poultry magic. Place in preheated frying pan and cook
5-6 minutes on each side.

While chicken is cooking, melt remaining 6 Tbs. butter
in a dutch oven. Add half and half and cayenne pepper.
Heat over medium heat until mixture bubbles. Add
linguini. Cover and reduce heat to low. Remove
chicken from frying pan and slice into thin strips.
Serve over hot linguini noodes and garnish with
tomatoes and green onions.

Recipe By : Cassandra Gray – MBMH

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CORN CHOWDER (C) (LACTO)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-fat
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Celery — finely chopped
2 tb Onions — finely chopped
2 tb Green bell peppers — finely c
10 oz Frozen whole kernel corn
1 c Peeled — diced potatoes
2 tb Chopped fresh parsley
1 c Water
1/4 ts Salt
1/8 ts Fresh ground black pepper
1/4 ts Paprika
2 tb Flour
2 c Evaporated skim milk
2 c 1% lowfat milk — or skim milk

Altered from original recipe to reduce fat %. Add a
mixed green salad, whole grain bread plus a fruit for
a satisfying supper. . . Put celery, onion, and green
pepper in a pan sprayed with Pam and saute for 2
minutes. Add corn, potatoes, water, salt, pepper and
paprika. Bring to a boil; reduce heat to medium; and
cook, covered, about 10 minutes or until potatoes are
tender. Place 1/2 cup milk in a jar with tight
fitting lid. Add flour and shake vigorously. add
gradually to cooked vegetables and add remaining milk.
Cook stirring constantly until mixture comes to a boil
and thickens. Serve garnished with chopped fresh
parsley. Nutrition (per serving): 274 calories Total
Fat 2 g (7% of calories) Source: National Heart, Lung
and Blood Institute :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Pork Chops and Cheesy Potatoes

Recipe By : Best of the Best from Virginia
Serving Size : 6 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 potatoes — sliced
1 onion — chopped
6 slices cheddar cheese
2 cans cream of mushroom soup (I use reduced fat)
1 soup can milk
salt and pepper — to taste
6 pork chops — browned

In a 1 1/2 quart buttered dish, place alternate layers of potatoes, onions,
and cheese. Combine soup, milk and seasonings, pour over all (do not stir).
Top with browned pork chops, cover and bake at 350 for 1 1/2 hours.

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Potato Scones (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Cooked Potatoes
2 oz Flour
1/2 oz Butter
Pinch Salt
A little Milk or Buttermilk
To bind

: To test for the correct heat on the gridle
sprinkle it with a little flour. If the flour browns
at once it is too hot; it should take a few seconds to
turn colour.
: Grease a gridle or heavy frying-pan. Mash the
patatoes with the butter and a little milk. Mix with a
spoon. Add the salt and a little of the flour. Use the
fingers until it is all taken up and the dough is
fairly stiff. Turn out on to a floured surface. Roll
out to 1/4 inch thick and cut into rounds using a
breakfast cup as a cutter. Place on the hot greased
gridle or frying-pan. Cook for 2 minutes util the
underside is brown. Turn and repeat on the other side.
Serve piping hot, spread with butter. :
:: From the booklet Scottish Teatime Recipes :: Typed
in for you by Ray Watson

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JUDY’S CHOC. PECAN PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Judy Garnett
1 1/2 cups Pecan halves
1 Pie crust — unbaked
3 cups Semisweet chocolate
1/4 cup Butter — or margarine
1 cup Light corn syrup
1/2 cup Sugar
1 teaspoon Vanilla extract
1/4 teaspoon Salt
3 Eggs — lightly beaten

Place pecan halves in unbaked pastry shell; set aside. Combine semisweet choc.
and butter in a med. saucepan; cook over low heat until choc. and butter melt,
stirring until mixture is smooth. Remove from heat.Add corn syrup, sugar,
vanilla, salt, and beaten eggs to choc. mixture, mixing well. Pour mixture over
pecans in pastry shell. Bake at 350 for 1 hour or until knife inserted 1 inch
from edge comes out clean.Serve pie warm, or let cool completely on a wire
rack.Yield: one 9 inch pie. Judy Garnett/NC pjxg05a.

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Date: Tue, 14 Sep 93 12:54:02 EDT
From: Lucinda Rasmussen

Mu Shu Vegetables

1 package mu shu pancakes (check these for fat content first)

a few wood ear or cloud ear mushrooms, soaked in hot water for 30 minutes
and then cut into thin strips
2 cloves garlic, minced
1 large onion, cut into very thin wedges
1 small head green cabbage, finely shredded
1 small carrot, shredded
4 oz can mushrooms, drained (or equivalent fresh, sauteed in water)
3-4 green onions, cut into 2 inch pieces

Soy sauce or tamari to taste
Hosin sauce

Thaw pancakes.

In a large wok or skillet, saute the garlic and onions for three minutes in
a little water or vegetable broth. Add the cabbage, carrot and mushrooms
and saute until cabbage just wilts. Add the green onions, soy sauce (about
1-2 tbsp is good) and about 1 tbsp of hosin sauce. Heat through.

Place one pancake in the microwave for 10 seconds (helps to make them more
pliable). Remove and spread with a tbsp of hosin sauce, and then about
1/2 cup of the mu shu mixture. Fold the bottom of the pancake up about
1/4 of the way, then fold the two sides in. I sort of roll them, actually,
so it is easier to eat.

You could also add some julienne strips of tofu or any other vegetables
you like (i.e., bean sprouts, celery, water chestnuts, bamboo shoots, etc.).

This was even better the second day (don’t put them in the pancakes until
right before you want to eat them, however).

Title: Onion Bhaji
Categories: East indian, Appetizers
Yield: 3 servings

2 ea Onions
1 ea Egg; beaten
1 1/2 c Chick pea flour; besan -OR-
3/4 c -all purpose flour
3/4 c -whole wheat flour
1 c -Cold water, approx.
1/2 ts Cumin, ground
1 pn Cayenne
2 tb Cilantro, fresh; chopped

“These hors d’oeuvres are easy to make and can be shallow or deep
fried. Find chick pea flour (besan) at an Indian grocery store.”
“Make sure vegetable oil is heated to 350F before adding food (bread
cube browns in 15 seconds or test with deep fry thermometer. Too cool
oil makes everything limp and greasy. Drain on a rack or paper towel
before serving. A wok makes an excellent deep fryer.”

Cut onion in half and slice about 1/4 inch thick. Beat together egg,
flour and enough water to make a batter as thick as whipping cream.
Beat in spices. Let rest 15 minutes.

Stir onions into mixture and let sit 5 minutes.

Heat about 1 inch oil in skillet on high heat. when very hot, drop a
small mound of onion rings into oil. Press down slightly with
spatula. Fry on one side until crisp and brown, turn over and fry
second side. Remove bhajis as they cook. Keep warm in 200F oven. Pile
on platter with mango chutney. SERVES: 3-4

SOURCE: Lucy Waverman’s Fresh fresh column in the Toronto Sun, Sept
22/93 posted by Anne MacLellan

MMMMM

Last weekend my sister took me to a Chinese restaurant and demanded I
order the won tons stuffed with cream cheese. I was skeptical but went
ahead and tried them. They were wonderful and last night I decided to
try and make them at home. I simply used a bag of won ton wrappers, a
large tub of low-fat cream cream, juice of 1/2 lemon and around three
to four tablespoons of sugar, creamed together. I placed a spoonful of
cheese in the wrappers and sealed them with water, fried them for a few
seconds on each side and was in heaven. Quick, easy and cheap for an
appetizer. But be warned, if you don’t seal them tightly and the cream
cheese pours into the hot oil, your in for splashing grease. I learned
the hard way ;}.

LEMON PARTY MERINGUE PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Jello Lemon flavored pudding
1 x Pie filling (4 serving size)
2/3 c Sugar
2 1/4 c Water
3 ea Egg yolks
2 tb Lemon juice
2 tb Butter or margarine
1 ea Baked 9″ pie shell,cooled
3 ea Egg whites
6 tb Sugar

Combine pie filling mix,2/3 cup sugar and 1/4 cup of
water in saucepan.Blend in egg yolks and remaining
water.Cook and stir over medium heat,until mixture
comes to a full bubbling boil. Remove from heat.Blend
in lemon juice and butter.Cool 5 minutes, stirring
twice.Pour into pie shell.
Beat egg whites until foamy throughout.Gradually beat
in 6 tablespoons sugar and continue beating until
mixture will form shiny peaks.Spread over pie
filling.Bake @ 425 degrees for 5 to 10 minutes or
until meringue is delicately brown.Cool at least 4
hour before cutting.

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Sweet Lassi

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups Plain yogurt
4 Ice cubes
1 1/4 cups Ice cold water
2 teaspoons Lemon juice
2 tablespoons Sugar
Ice cubes
1/2 teaspoon Cumin seeds — crushed
Lemon slices
Fresh mint sprig (opt)

In a blender or food processor, blend yogurt, 4 ice cubes and ice cold water
30 seconds.

Add lemon juice and sugar and blend mixture again until thoroughly
combined.

Pour mixture over ice cubes in glasses and sprinkle with crsuhed cumin
seeds. Garnish with lemon slices and mint sprig, if desired.

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