Savory Gaspacho (Aicr)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Tomatoes
1 Cucumber
1 Red onion
1 Bell pepper
2 Celery stalks
5 Jalapeno peppers — seeded
BROTH:
4 c Tomato juice
3 tb Fresh lime juice
2 tb Red wine vinegar
1 1/2 ts Salt

Cut the vegetables in chunks and pulse in a food
processor until finely chopped. Combine them with the
broth ingredients. Mix, cover and refrigerate until
thoroughly chilled.

Serve topped with a dollop of low-fat, plain yogurt.

Recipe By : Good Food, 13 Jun 96, Riv-PE (Amer
Inst for Cancer Res)

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Title: EDIE ACSELL’S MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————BEEF,POULTRY,PORK,FISH,VEG’S—————
3 Garlic cloves; minced
1/2 c Safflower oil
1/2 c Tomato juice
1/2 c Soy sauce
1/2 c Brown sugar
1/2 ts Freshly ground pepper

Combine all ingredients in a bowl. Makes about 2 cups.

—–

Title: Creamy Cucumber Dressing
Categories: lowfat
Yield: 2 servings

1 c Plain nonfat yogurt
1/2 md Cucumber, chopped fine
1 ts Fresh-squeezed lemon juice
1 Clove garlic, minced very
Fine
1/2 ts Salt
1/2 ts Ground white pepper

Blend ingredients together in a jar and store in the refrigerator. Use
generously with falafel as well as with fresh green salads.

Serving size: 1/4 cup Calories: 19.4 Fat: .081 grams Cholesterol:
3.004 mg Sodium: 145 mg

from The 8-week Cholesterol Cure Cookbook:

MMMMM

Cheers,
Joell
**********************************************************

Larry and Joell Abbott can be contacted at the following:
abbott@zipper.zip.com.au
joell@mpx.com.au
http://www.ozemail.com.au/sydpcug/jabbott.html/

**********************************************************

Mexican Tortilla Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 each tortillas de Maiz (corn tortillas) — cut in slices
1 cup tomato sauce
1 md onion — chopeed
4 cups or 5 cups of chicken broth
1 teaspoon chicken broth dried
salt and pepper
vegetable oil
For Adorn
cream
cheese
avocado
Optional:
2 each chile pasilla dryed — fried

In vegetable oil fry the tortilla slices, when done keep in a paper
towel. In a little amount of vegetable oil fry the onion and when it’s
transparent add the tomato sauce, cook and add the broth, salt and
pepper and seasoning chicken brot h. When serve add the tortilla, the
chile pasilla dry previously fried and cut i n little pieces, one
tablespoon of cream, the cheese and a little slice of avoca do,

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Stage Deli’s Cheese Blintzes

Recipe By : Gourmet Magazine December 1996 p. 156
Serving Size : 10 Preparation Time :0:00
Categories : Waffles, Pancakes,French Toast Dairy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR WRAPPER BATTER:
3 large eggs
1/4 cup water
1/4 cup milk
1/2 teaspoon baking powder
1/2 cup all-purpose flour
1 1/2 teaspoons sugar

1 tablespoon unsalted butter

FOR FILLING:
1 1/2 cups farmer cheese
2 cups cottage cheese
1/4 cup sugar
1/2 teaspoon cinnamon
1 tablespoon all-purpose flour

MAKE WRAPPER BATTER:
In a blender blend wrapper batter ingredients and let stand 30 minutes.

In an 8-inch skillet, preferably nonstick, melt half of the butter over
moderately high heat.

Pour in enogh batter to just coat bottom of skillet, swirling and cook,
undisturbed, until top is set and nottom is golden (do not turn wrapper
over.) Transfer wrapper to paper towels in one layer, golden side down.
Make more wrappers with remaining butter and batter.

MAKE FILLING:
In a food processor blend cheeses, sugar, and cinnamon until smooth. If
necessary, add flour to thicken filling.

Preheat oven to 250 degrees F and line a baking sheet with parchment
paper.

Put 3 tbsps filling in center of each wrapper and fold opposite sides of
wrapper over filling until sides barely touch. Fold in ends to
completely enclose filling, forming packets, and arnage, seams sides
down, on baking sheet.

Make more blintzes with remaining filling and wrappers. Bake blintzes,
covered loosely with foil, untl heated through, 5 to 10 minutes.

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Title: Coeurs a la Creme
Categories: desserts
Yield: 4

8 oz. unsalted cream cheese
10 oz soured cream
2 Tbsp caster sugar
2 large egg whites

To serve
fruit of your choice, such as raspberries and redcurrants
4 Tbsp double cream

Quite simply combine the cream cheese, soured cream and sugar thoroughly in a
mixing bowl. Then whisk the egg whites until they are stiff and fold them
carefully into the cream mixture. The whole lot now needs to be drained –
overnight – in a cool place, and this is done by placing the mixture in a
suitably-sized square of muslin, and placing this in a sieve over a bowl.
When it has drained completely, pile the mixture into small dishes or
ramekins, arrange your fruit on top, then pour a tablespoon of cream over
each serving.

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Orange Pecan Salad

Recipe By : Country Woman Magazine, 5/97
Serving Size : 4 Preparation Time :0:10
Categories : Brunch California
Dressings Fast
Fruits Guest
Low-Fat Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea oranges — peeled sectioned
1 bunch leaf lettuce — torn
1/4 c pecans — halves, toasted
1/2 c yogurt with fruit, nonfat — peach flavor
3 tbsp low-fat mayonnaise

Can substitute 1 can Mandarine oranges, drained, for each 2 oranges.

Toss oranges, lettuce and pecans in a large salad bowl; set aside.
Combine yogurt and mayonnaise and pour over salad just before serving.

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Title: GLAZED APPLE TART
Categories: Cakes
Yield: 8 servings

1 1/2 c All-purpose flour
pn Salt
1/2 c Butter
3 tb Sugar
1 Egg yolk
2 ts Cold water
4 Granny Smith apples
1/2 Finely grated lemon peel
1/2 ts Cornstarch
1/2 ts Ground cinnamon
2 pn Ground nutmeg
5 tb Apricot jam
2 tb Lemon juice
Whipped cream
Fresh mint sprigs (opt)

Preheat oven to 375’F. (190’C.). Butter an 8"-round
baking pan. To make pastry, sift flour and salt into a
bowl. Add butter and cut in finely until mixture
resembles bread crumbs. Stir in 1 tablespoon of sugar,
egg yolk and cold water.

Knead gently until smooth and chill 15 minutes.
Sprinkle with remaining sugar. Peel, core and cut
apples in fairly thin slices. Arrange a layer of apple
slices in overlapping circles in bottom of pan.

Mix remaining apple slices with lemon peel, cornstarch
and spices. Spoon on top of arranged apple slices.
Roll out pastry to an 8″ circle. Place on top of
apples and press gently. Prick several times with a
fork. Bake in preheated oven 40 minutes or until
pastry is golden brown. Carefully turn out tart onto a
warm serving plate. Combine jam and lemon juice in a
saucepan and heat gently until melted, stirring until
smooth. Spoon hot jam mixture over tart. Serve hot or
cold with whipped cream. Garnish with mint sprig, if
desired.

—–

Title: French Fried Onion Rings
Categories: Diabetic, Vegetables
Yield: 4 servings

1 lg Sweet onion 1/2 ts Salt
1/2 c Skim milk 1 tb Veg. oil
3/4 c Plain dried bread crumbs 1 ts Veg. oil (more)
1 ts Chili powder (optional)

Cut onion into 1/4 inch slices and separate rings. In 9 x 13 pan
combine onion milk. Let stand 30 minutes turning frequently. On
wax paper combine next 3 ingredients. Turn onion rings into bread
crumbs to coat. Spray cookie sheet and place onion rings on pan.
Drizzle evenly with vegetable oil. Bake 450 for 5 minutes on each
side. 1 serving = 1 fat, 1/2 vegetable, 1 bread, 5 optional calories

MMMMM

Title: Chicken Tandoori #2 of 2
Categories: Indian
Yield: 4 Servings

– continued below

5. Take the chicken from the refrigerator at least 1
hour before cooking to bring it to room temperature.
The chicken is now ready to be either roasted in the
oven or broiled over an electric or charcoal grill.

TO ROAST IN THE OVEN: Start heating the oven to
500-550 degrees F. Take the chicken legs out of the
marinade. Brush them with ghee or oil, and place them
on a wire rack in a shallow roasting pan. Set the pan
in the middle level of the oven, and roast for 25-30
minutes, or until the meat is cooked through. There is
no need to baste while the chicken pieces are
roasting, because the enclosed environment keeps the
chickens from drying excessively. (I made the chicken
this way, and it tasted just like the Indian
restaurant’s did.)

TO BROIL INDOORS: Preheat the broiler. Brush the grill
with a little oil to prevent the meat’s sticking.
Place the chicken legs, slashed side up, on the grill,
and brush the slashed side with ghee or oil. Cook 2 to
3 inches away from the heat for 20 minutes. Turn and
cook the other side for another 10 minutes, or until
the chicken pieces are cooked through. Brush often
with ghee or oil during cooking.

TO GRILL OUTDOORS: Fire the coal well in advance
(about 1-1/2 hours before you are ready to begin
cooking), so that a white ash forms over the surface
of the coal. This is when the coal is at its hottest.
Place the grill at least 5 inches away from the heat,
and rub generously with oil. Place the chicken pieces,
slashed side up, over the grill and brush them with
ghee or oil. Let chicken cook without turning for 10
minutes. Turn, baste the other side, and cook for 10
minutes. continue to cook, turning and basting the
chicken every 10 minutes, until it is done. The
cooking time for broiling and grilling usually varies
widely. Much depends upon the intensity of the heat
and its distance from the chicken. The point to
remember is that the chicken pieces have been
marinating in a very strong tenderizing solution for
two days and therefore will cook much faster than
standard broiled or barbecued chicken. Serve the
chicken immediately, lightly brushed with ghee or oil
and accompanied by Roasted Onions (Bhone Piaz).

SOURCE: “Classic Indian Cooking” by Julie Sahni.
SPXB77A@prodigy.com.

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