Title: Yam Bake a la Orange
Categories: Vegetables, Side dish
Yield: 6 servings

2 lg Yams (1 lb. each); boiled,
– peeled sliced 1/4″ thick
2 Oranges; peeled sliced
3/4 c California Dried Figs
— sliced crosswise
— into fourths
1/4 c Walnut pieces
1/4 c Margarine; melted
2 tb Honey
1 ts Grated orange peel

Arrange yam slices, oranges and figs in an 8″ round baking pan. Sprinkle
with walnuts. Combine melted margarine, honey and orange peel. Pour over
all. Cover with foil; bake in a 350 F. oven for 30 minutes, until bubbly.

Each serving contains about: Calories 342, Fat 9.27G, Sodium 108MG,
Cholesterol 0MG, Protein 4.18G, Carbohydrates 65.0G, Fiber 8.47G

Source: Fabulous Figs The Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

TURKEY TONNATO SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
1 cn Tuna — 3 oz, flaked white
1 Garlic clove — minced
2 Anchovy fillets — minced -opt
1/2 c Mayonnaise
1/4 c Yogurt — -OR-
1/4 c -Sour cream
1/2 ts Pepper
—–SALAD—–
2 c Turkey — cooked diced
2 Potatoes — medium, cooked
-diced
1 bn Argula — or Watercress
6 sl Turkey — cooked
1 c Cherry Tomatoes
1/3 c Black Olives
2 T Parsley — coarsely chopped

For dressing, puree tuna with garlic, anchovies, mayonnaise and sour cream
or yogurt. Season with pepper.
For salad, combine diced turkey with cooked potatoes. Mix with 1/2 of
dressing. Taste for seasoning. Arrange arugula or watercress on large
plate. Mound potato and turkey mixture in centre. Arrange slices of turkey
on top of chopped salad. Drizzle remaining dressing. Arrange tomatoes and
olives around outside of the salad and sprinkle with parsley.
SERVES: 6-8

– – – – – – – – – – – – – – – – – –

Betty’s Fabulous Low Fat, High Carb Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds ground turkey
3 large onions
2 tablespoons garlic — heaping
4 tablespoons curry — heaping
2 quarts jars Ragu or Prego sauce
4 cups carrots
4 cups broccoli
4 cups celery
4 cups cauliflower
2 cans (#2) green beans
1/3 pound box pasta shells or 2 lbs. diced potatoes
Water to cover

Brown turkey with onions and garlic. Add the rest of the ingredients. Simmer 1
5 minutes. Let stand 15 minutes.

busted by sooz

– – – – – – – – – – – – – – – – – –

Chicken Sauce Piquante

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Poultry

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

1 Broilerr-fryer chicken,cutup

Salt

Pepper

Vegetable shortening

2 qt Water

2 c Celery,minced

1 Green bell pepper,lg,chopped

3 Green onions,chopped

2 Bay leaves

1 cn Mushrooms,undrained (8oz)

3/4 c Flour,all-purpose

2 Onions,large,minced

4 Garlic cloves,minced

1 cn Tomato paste (6oz)

Cayenne pepper to taste

12 Green olives,large (opt)

1/2 Lemon,sliced/seeded

1/2 c Parsley,fresh,minced

1/2 c White wine,dry

Spaghetti,hot cooked

Rice,hot cooked

1. Season chicken liberally with salt and pepper.

2. Melt 1/4 cup shortening in large Dutch oven and saute chicken until

brown on all sides.

3. Add water, celery, bell pepper, green onion, bay leaves, and mushrooms

sauce; simmer.

4. In saucepan, melt 3/4 cup shortening; add flour and cook slowly until

dark brown, stirring constantly.

5. Add minced onions and garlic; saute until translucent, stirring

constantly.

6. Add tomato paste and cook until thick.

7. Transfer this mixture to Dutch oven and bring to a boil; reduce heat and

simmer 2 to 2 1/2 hours, or until chicken is tender and sauce is thick.

8. Add water is sauce thickens before chicken is done; stir occasionally to

keep from sticking.

9. During last 30 minutes, add salt, cayenne pepper (the more cayenne, the

more “piquant” the gravy will be), mushrooms, olives, lemon and parsley.

10. Just before serving, add wine.

11. Serve over spaghetti or hot fluffy rice.

– – – – – – – – – – – – – – – – – –

Title: # 1 ~ Measurement Equivalents- Metric~ American~ British
Categories: Hints/info
Yield: 1 Servings

1 Info

From: Sallie Austin, INTERCOOK echo

AMERICAN LIQUID MEASUREMENTS CONVERTED TO METRIC:

American: Liquid Grams: Other American Abbreviations: teaspoon 5 t.
t tsp tspn tablespoon 15 T. T Tbsp Tbspn cup 227 c. c C C. pint 454
pt. pt quart 907 qt. qt gallon 3628 gal. gal

Note: British liquid ounce is 1.04 times the American ounce; the British
pint contains 20 British ounces; and the British quart, 40 ounces. A gill
is 5 ounces, or about 2/3 of an American cup. The pint (liquid) weighs a
pound everywhere except in England where a pint weighs a pound and a
quarter. British dry measures for ounces and pounds, and linear measures
for inches and feet, are the same as American measures.

CONVERSION FORMULAS- American, British, Metric:

To Convert: Multiply: By: Ounces to grams
the ounces 28.35 Grams to ounces the grams 0.035 Liters to
American quarts the liters 0.95 Liters to British quarts
the liters 0.88 American quarts to liters the quarts 1.057
British quarts to liters the quarts
: 1.14 Inches to centimeters the inches
: 2.54 Centimeters to inches the centimeters 0.39

CUP-DECILITER EQUIVALENTS: 1 declilter equals 6 2/3 tablespoons

Cups: Deciliters: Cups: Deciliters:
: 1/4 0.56 1 1/4 2.83
: 1/3 0.75 1 1/3 3.0
: 1/2 1/13 1 1/2 3.4
: 2/3 1.5 1 2/3 3.75
: 3/4 1.68 1 3/4 4.0
: 1 2.27 2 4.5 From: Dale Shipp Date: 26
Nov 96

—–

KEY LIME PIE

Recipe By : Eating Well Magazine
Serving Size : 8 Preparation Time :0:00
Categories : Desserts – Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*****CRUST*****
1 large egg white
1 1/4 cups graham cracker crumbs
1 1/2 tablespoons butter — melted
1 1/2 tablespoons canola oil
*****FILLING*****
1 can evaporated milk, nonfat
2/3 cup nonfat yogurt — plain
1/2 cup fresh lime juice
2 teaspoons lime zest — grated
1 1/2 teaspoons gelatin powder
*****MERINGUE*****
2/3 cup sugar
2 large egg whites — at room temperature
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
*****GARNISH*****
lime slices

To Make Crust: Preheat oven to 350. Spray a 9 inch pie plate with nonstick
cooking spray. In a medium sized bowl, beat egg whilte lightly with a fork
until frothy. Add graham cracker crumbs, butter and oil and blend with your
fingertips until thoroughly combined. Press the mixture in an even layer on
the bottom and sides of the pies plate. Bake for 10 minutes, or unti
lightly browned. (Do not be concerned if there are small cracks.) Cool on a
rack.

To Make Filling: In a medium-sized metal bowl, whisk together milk, yogurt,
lime juice and zest. In a small saucepan, sprinkle gelatin over 2 Tbs. cold
water. Let soften for 1 minute. Heat over low heat, stirring, until the
gelatin is dissolved. Whisk into the lime mixture. Set the bowl over a
larger bowl of ice water, stirring occasionally, until it begins to thicken,
15 – 20 minutes. Turn into the pie shell and chill in the refrigerator
while you prepare the meringue.

To Make Meringue: Preheat the broiler. In a small saucepan, combine sugar
with 1/2 cup water. Bring to a boil, stirring occasionally. Cook over
medium-high heat, without stirring, until syrup registers 240 degrees F and
is at the soft-ball stage (when a bit of syrup dropped into ice water forms
a pliable ball) about 5 minutes. Remove syrup from heat. Set aside.

In a large mixing bowl, beat egg whites with an electric mixer on medium
speed until froth. Add cream of tartar and beat on hight speed just until
soft peaks form. return the syrup to the heat until it boils. Gradually
pour hot syruup into egg whites but not sirectly onto the beaters, beating
constantly. Continue beating until egg whites are cool and very stiff,
about 5 minutes. Blend in vanilla.

Remove the pie from the refrigerator and spread the meringue over the top,
sealing to the edge of the crust and swirling roughly on top. Place the pie
under the broiler for 1-2 minutes, or until lightly browned. Let cool to
room temperature, the refrigerate until the filling has set – for 5-8 hours.
Garnish with fresh lime slices just before serving.

– – – – – – – – – – – – – – – – – –

Date: 24 Aug 93 14:19:52 +0800
From: “Lynn Warble”

Lynn’s Artichoke Tomato Alfredo

1 can artichokes, save juice, cut into small pieces
2 fresh garden tomatoes, chopped
1 onion, diced
1-2 cups mushrooms, sliced (Sally’s idea!)
lots of fresh chopped basil
non-fat milk
2 TBS flour

Toss chopped artichokes and juice into pan. Thicken with flour and
milk to desired thickness. Add onion, mushrooms, tomatoes and
basil. Cook for a short time leaving vegetables firm and tasty and pretty.
Cook up a batch of your favorite spaghetti noodles. Rinse. Toss
artichoke sauce on top and voila.

Portuguese Kale Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Soups Stews
*Tried True 4-Star
Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 ounces frozen kale — chopped
1 package linguiqa smoked sausage
1 can kidney beans — white or red
1 medium onion — chopped
6 medium potatoes — cut up small
1 tablespoon balsamic vinegar — or other vinegar
salt and pepper
1 can beef broth
shot of vermouth — (optional)

Cut linguiqa into slices. Put kale, sausage, beans, and onion in pot with brot
h and water to cover. Add vinegar. Cook for a couple of hours, covered. Add
potatoes during the last 1/2 hour of cooking. Cook till tender. Serve.

– – – – – – – – – – – – – – – – – –

Per serving: 229 Calories; 2g Fat (9% calories from fat); 15g Protein; 40g Carb
ohydrate; 3mg Cholesterol; 483mg Sodium

Serving Ideas : Serve with crusty bread.

NOTES : If you don’t have linguiqa, use kielbasa.

Tastes even better the second day.

KEN’S HOT-AND-SOUR SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Lean boneless pork
1 oz Dried Chinese mushrooms
1 oz Bean thread noodles
10 oz Fresh bean curd
2 sm Eggs
1 t Sesame oil
1 qt Chicken stock
2 ts Sugar
3 tb Chinese red vinegar
-ÿÿCider Vinegar
1/2 ts White pepper
2 tb Dark soy sauce
1 tb Cornstarch — blended with
1 tb Water
2 tb Finely chopped scallions
2 tb Finely chopped cilantro
1 t Sesame oil
1 t Chili oil (optional)

CUT THE PORK INTO THIN SHREDS. Bring some water to a
boil in a pot and blanch the pork in it for 2 minutes.
Drain the meat and set it aside. Soak the mushrooms in
warm water for 20 minutes, then drain them and squeeze
out any excess liquid. Discard the stems and finely
shred the caps. Soak the noodles for 5 minutes in warm
water, then drain them. Cut them into 5-inch lengths
and set them aside. Drain the bean curd and shred it
into thin strips. Beat the eggs and sesame oil
together in a small bowl. Bring the chicken stock to a
simmer in a large pot. Add the prepared pork,
mushrooms, noodles and bean curd together with the
sugar, vinegar, white pepper and dark soy sauce.
Simmer for 3 minutes, then thicken it with the
cornstarch mixture. Simmer for 2 minutes with the heat
as low as possible. Next, pour the beaten egg mixture
into the soup in a steady stream, and pull the egg
into strands with a fork or chopsticks. Stir in the
scallions, fresh cilantro, sesame oil and chili oil.
Pour the soup into a large tureen or individual bowls
and serve at once. Makes 4 to 6 servings

– – – – – – – – – – – – – – – – – –

Title: New England Clam Chowder From Fred Goslin
Categories: Soups
Yield: 4 servings

3 sl Bacon [chopped]
2 cn Clams [minced, 6 oz each]
Drain RESERVE 1/3c liquid
1 1/2 c " potato cubes
1/2 c Onion [chopped]
3 tb Flour
1 1/2 c Milk
1 ts Salt
1/8 ts Pepper
1 c

This chowder is not as good as the chowder served at Jay’s Diner in
Rochester NY, [which is, without a doubt, the best I’ve tasted, so
far] but it’s close…

1] Place bacon in in 2qt casserole and microwave on high [100%],
until bacon is crisp, 3 to 4 min… Add reserved clam juice,
potatoes, and onions… Cover and microwave on high [100%] until
potatoes are tender, 8 to 10 min., stirring after half the cooking
time…

2] Blend in the flour, stir in the milk, salt, and pepper, and
microwave on high [100%] until thickened, 4 to 7 min., stirring 2 to 3
times during the cooking time…

3] Blend in the and stir in the clams… Microwave on
medium high, [70%] until thickened and heated through, Approx 4 to 5
min…

From the Sharp Carousel Microwave Cook Book and Fred Goslin on
Cyberealm Bbs in Watertown NY (315)-785-8098

MMMMM