Red Lobster Cheese Garlic Biscuits

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Bisquick baking mix
2/3 Cup milk
1/2 Cup shredded cheddar cheese — (2 oz.)
1/4 Cup margarine or butter — melted
1/4 Teaspoon garlic powder

Mix Bisquick thru cheese until soft dough forms; beat vigorously for 30
seconds. Drop dough by spoonful into ungreased cookie sheet. Bake 8-10
minutes or until golden. Mix melted butter or margarine and garlic powder;
brush over warm biscuits before removing from cookie sheet. Serve warm.
Makes 10-12 biscuits.Preheat oven to 450.

Posted in KitMail by Donna J Hamilton

Title: LOW CALORIE CHINESE CABBAGE: NIXON
Categories: Chinese, Vegetables
Yield: 6 servings

4 sl Bacon
1 c Finely shredded onions
2 Cloves garlic, finely minced
1 To 2 heads Chinese cabbage,
-shredded (about 8 cups)
1 ts Salt
1/8 ts Freshly ground white pepper
1 sm Red bell pepper, seeded and
-cut in
Thin strips
1 tb Soy sauce
1 tb Chopped fresh chives

1. Cut bacon slices crosswise into thin strips; in a
large saute pan, brown the strips over medium heat.

2. Add onions and garlic; saute for 2 minutes, or
until onion is transparent.

3. Add cabbage, salt, pepper, and red pepper strips.
Saute, stirring with a spatula, until steaming hot but
still crisp, about 5 minutes. Stir in soy sauce.

4. Transfer to a deep serving platter, sprinkle with
chives, and serve at once, with steamed rice and
broiled chicken or fish for a low-fat, low-calorie
meal.

From: THE WHITE HOUSE FAMILY COOKBOOK by White House
Executive Chef Henry Haller with Virginia Aronson,
Random House, New York. 1987. ISBN 0-394-55657-7.

Shared by: Karin Brewer, Cooking Echo, 4/93

—–

Date: Fri, 08 Apr 94 11:10:29 EDT
From: k_desroches@unhe.unh.edu

Curried Lentils Brown Rice

2 Fresh tomatoes
1/2 cup tomato paste
2 scallions
1/2 cup sliced mushrooms
1 granny smith apple
2 garlic cloves
1 tbsp. curry
black pepper to taste
1 cup red lentils
2 cups cooked brown pepper

Chop veggies and apple into bite-sized pieces. Saute garlic and scallions in
lemon juice, tamari, and water.

Add curry, saute just enough to blend flavors. Add the rest of the
ingredients, heat thoroughly.

Spoon the sauce over a healthy portion of lentils and rice.

SALAD – FOURNOU’S OVENS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
1 c Oil, salad
1/4 c Vinegar, red, tarragon
1 ea Egg yolk
1 tb Mustard, dijon
—–SALAD—–
1 ea Lettuce, butter, head
1 ea Endive, head
2 oz Shrimp, small
2 oz Cheese, Roquefort,
— crumbled
1 ea Mushroom, bay, Enoki
Parsley, chopped
Salt
Pepper

Dressing:
ÿÿÿ

Mix egg yolk and mustard with whip, add vinegar, then slowly pour
in salad oil while whipping. Salt and pepper to taste.

Salad:
ÿÿ

Wash the lettuce and endive. Toss lettuce with dressing,
sprinkle with coarse ground pepper, 3 leaves on each serving plate.
Julienne endive and toss with the dressing; then sprinkle it on the
lettuce. Toss shrimp with dressing and sprinkle on the lettuce.
Sprinkle with Roquefort cheese, mushrooms, and parsley and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel,
: San Francisco, CA

Pastry Chef: Jim Dodge

– – – – – – – – – – – – – – – – – –

Mediterranean Style Rosemary Chicken Stew

Recipe By :
Serving Size : 2 Preparation Time :0:15
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium potatoes, peeled — cut into small cubes
3 tablespoons olive oil
1 large onion — chopped
2 cloves garlic — chopped
1 pound chicken, boneless skinless — cut in small chunks
3 carrots, peeled — cut in 1/2″ rounds
1/2 lemon — juiced
2 tablespoons fresh rosemary
(or 1T. dried)
2 tablespoons fresh basil, torn into large pieces
(or 1 T. dried)
1/2 cup parsley — chopped
12 to 14 black olives, pitted — sliced

In a small pot, cover potatoes with water and boil for about 5 minutes, until
tender. Drain into colander.

In a 2 1/2 – 3 quart pot, over medium heat, heat olive oil. Add onion and
garlic; saute for about 5 minutes, until translucent. Add chicken and saute
approximately 5 minutes, until chicken is opaque. Add 1 1/2 cups water,
carrots, lemon juice,rosemary, basil, parsley and olives. Simmer on stovetop
for about 25 minutes until chicken is cooked through.

– – – – – – – – – – – – – – – – – –

THE GREAT GLUTEN TURKEY, PART TWO

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

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

continued from part one

Place the “turkey” in a preheated 350 degree oven and
bake for 1 1/4 to 1 1/2 hours, basting every 15
minutes with the wine-margarine mixture and the juces
in the pan. If it brown too much, cover loosly with
aluminum foil. Carv as you would with a regular roast
and accompany with stuffing. LIGHT YEAST FLAVORING
POWDER: Pulverize all ingredients in a blender until
powdered. Store in a jar in a cool place. GREAT
GLUTEN DRESSING: Melt the margarine. Saute the onion,
celery, and mushrooms. Combine with the remaining
ingredients, moistening with stock as necessary.
GRAVET FOR MOCK TURKEY: Melt the margarine in aq
saucepan. Add the flour and cook for two minutes.
Add the reserved gluten stock, white wine and soy
sauce. Cook, stirring constantly until thick. For
more flavor, an additional tablespoon of light yeast
flavoring may be added. HOMEMADE GLUTTEN: when you
wash the starch and bran away from high-gluten,
whole-wheat flour, you end up with just the wheat
protien, or gluten. It’s a strechy substance with a
particularly meaty texture when baked, boiled, stewed
and fried, and is the main component of the Great
Gluten Turkey. This recipe uses 3 puonds of flour.
Note that the “turkey” recipe uses 10 pounds of flour.
The recipe ingredients can be increased and you can
follow the same method outlined here. NOTE: If you
wish to avoid the work of making homemade gluten,
there is also instant gluten flour (vital wheat
gluten), which only needs to be mixed with water. 3
pounds or more high-gluten whole-wheat flour 3 cups or
more water The important point here is to use a
high-gluten whole-wheat flour. Whole-wheat pastry
flour will not give you the same results. If you’re in
in doubt, ask for the best flour for breadbaking, it
has the highest gluten content. Place the flour in a
large bowl and add the water while stirring
constantly. Add enough water to make a very firm
dough, it should be much firmer than bread dough.
Allow this to sit for at least one hour. No kneading
or setting overnight is necessary. Place the bowl
containing the dough in the sink. Fill it with tap
water and begint to massage the dough. The water will
grow very white and milky ar first, as the starch
rinses out. This liquid can be saved and used in
place of arrowroot or cornstarch to thicken sauces and
such. It will keep for about two weeks in the
refrigerator. If you don’t save it, discard the water
as it gets cloudy and fill the bowl with fresh water.
Keep filling the bowl with fresh water, massaging the
dough and discarding the water for about 10 – 15
minutes until the water grows gradually clear. During
this process as the starch and bran gets washed away,
the dough will shrink in size and at one point may
appear to be falling apart completely. In the end it
will all congeal into one strechy mass. When it looks
like you have a giant wad of well chewed bubble gum,
you have transformed flour into raw gluten. It is now
ready for use in the Great Gluten Turkey Recipe.

– – – – – – – – – – – – – – – – – –

Title: Salted Pumkin Seeds
Categories: Appetizers
Yield: 6 servings

2 c Pumpkin Seeds
1 1/2 T Melted butter or oil
1 1/4 t Salt

Separate the seeds from the fibres. Spread seeds on a flat shallow
pan, (such as a jelly roll sheet). Pour melted butter over seeds and
sprinkle with salt.

Bake in a slow oven (250) until the seeds are dried out and crispy
brown. Stir occasionally to toast evenly.

From “Joe’s Notebook” first edition (about 1966).

Submitted by Joe Sibley.

MMMMM

Title: WHOLE WHEAT BAGEL BREAD
Categories: Breadmaker, Jewish
Yield: 12 servings

-ANN SULLIVAN (VGCT49A)
-1 1/2 lb loaf
1 1/2 ts Active dry yeast
1 1/2 ts Gluten
3 c Whole wheat flour
2 ts Salt
3 tb Honey
1 c -warm water

MMMMM——————–NUTRITIONAL ANALYSIS————————-
1437 *Total calories
54 *Total protein
7 *Total fat
1 *Total saturated fat
*Total cholesterol
4269 *Total sodium
45 *Total fibre
4 *Caloris from fat
313 *Total carbohydrates

If you don’t like making bagels but want the texture of bagels with
the low-fat nutritional benefits; try this bread. It tastes like a
bagel and is especially good sliced and toasted.

There is one note for the Panasonic/National machines and that is to
use 3 tsp yeast for 1 1/2 lb loaf. I believe that this is for the
older Panasonics as I do remember Linda Rehberg saying that the newer
models came out after their book was published and that the yeast
amounts in her book were not for the newer Panasonics. Upon
re-reading I found I missed one thing. I did add a few more tsps of
water as the dough ball was not forming to my liking. Let me know if
you make this and how you like it.

Great Bread Machine Recipes Norman A. Garrett

Ann/New London,Ct. ** 10/20/92 19:42 Formatted by Elaine Radis

MMMMM

MEDITERRANEAN LASAGNE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pasta Main dish
Meatless

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 Pieces Lasagne — uncooked
1 tb Vegetable oil
1 lg Onion — finely diced
2 Garlic cloves — minced
1 lb Eggplant
— peeled and finely diced
3 c Part-skim ricotta cheese
4 oz Feta cheese, crumbled
1 c Plain, low-fat yogurt
28 oz Tomato sauce
1/2 c Grated Parmesan cheese

Cook lasagne according to package directions; drain.

Preheat oven to 350 degrees F. Warm oil in a large
saucepan over low heat. Add onion, garlic and
eggplant. Cover and let vegetables cook until very
soft, about 10 minutes. Meanwhile, stir together the
ricotta, feta and yogurt. When vegetables are done,
stir in tomato sauce. Remove from heat and set aside 1
cup of eggplant mixture.

In a 9 x 13 x 2-inch baking dish, spread a little of
the eggplant mixture over the bottom and cover with 3
pieces of lasagne. Spoon some of the ricotta over the
lasagne. Continue to layer with eggplant mixture,
lasagne, and ricotta. Place a layer of lasagne on top.
Spread the reserved eggplant over lasagne and sprinkle
with Parmesan. Bake uncovered for 45 minutes, until
cheese is brown.

Serves 10 to 12

Each serving contains: 266 Calories; 15.9 g Protein;
27.1 g Carbohydrates; 11 g Fat; 34.8 mg Cholesterol;
318 mg Sodium. Calories from Fat: 37%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)

– – – – – – – – – – – – – – – – – –

Herbed Vegetable Yogurt Cheese Dip

Recipe By : Nathalie Dupree
Serving Size : 8 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups yogurt cheese — see directions
16 ounces 1% cottage cheese — drained
10 ounces frozen chopped spinach — thawed and dried
1 roasted red bell pepper — peel, seed, chop
8 ounces water chestnuts — drained and sliced
3 garlic cloves — finely chopped
6 green onions — chopped
1 carrot — shredded
1 tablespoon Tabasco, or Pickapeppa hot sauce
1 tablespoon capers — drained
1 tablespoon fresh basil — chopped
1 tablespoon fresh oregano — chopped
1 tablespoon fresh thyme — chopped
1 tablespoon curry powder
2 lemons — Juice
Salt
Freshly ground black pepper

In a large bowl, mix together all ingredients and season to taste with salt
and pepper. Refrigerate at least 4 hours before serving. Serve with fresh,
crisp vegetables, crackers, or toasted pita chips. Makes 4 cups

__ Yogurt cheese ___ To make approximately 3 cups, use 3 16-ounce containers
of yogurt. Rinse and squeeze dry a large piece of cheesecloth. Double it and
use to line a strainer. Spoon in yogurt, fold over any excess cloth to cover,
and set over a bowl to drain overnight, refrigerated. Scrape cheese into a
covered container. Final yield will depend on how much liquid was in yogurt.

– – – – – – – – – – – – – – – – – –