Title: Minute Steaks Gyros
Categories: Beef
Yield: 2 servings

MMMMM————————YOGURT SAUCE—————————–
1/2 c Low-fat plain yogurt
1/4 c Chopped cucumber
1 tb Chopped onion
1/2 ts Chopped fresh mint
1/4 ts Salt

MMMMM—————————GYROS——————————–
1 Clove garlic, finely chopped
3/4 ts Leaf oregano, crumbled
1/2 ts Ground coriander
1/2 ts Salt
1/4 ts Ground allspice
2 Minute steaks (10 ounces),
-cut crosswise into 2 x 1/4
Inch strips
2 ts Oil
2 lg Pita breads, cut in half
Sliced cucumber

1. Prepare yogurt sauce: Combine yogurt, cucumber, onion, mint and
salt.

2. Prepare Gyros: Combine garlic, oregano, coriander, salt and
allspice in small bowl. Pat minute steak dry on paper toweling. Add
to spice mixture.

3. Cook steak in oil in skillet over medium heat until medium-rare, 2
to 3 minutes. Spoon into pita. Garnish with cucumber. Serve with
sauce.

Nutrient Value Per Serving: 462 calories, 40 g protein, 14 g fat, 42 g
carbohydrate, 1,304 mg sodium, 87 mg cholesterol.

Exchanges: 2 1/2 starch/bread, 1/2 vegetable, 4 lean meat, 1/4 milk.

Recipe from: Family Circle magazine 06/04/91 Home Alone Cooking for
One or Two By Paul E. Piccuito

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Title: Mushrooms in Oyster Sauce
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

MMMMM—————–MUSHROOMS IN OYSTER SAUCE———————-
12 Similar-sized dried black
-Chinese mushrooms *

MMMMM———————STIR-FRY SEASONING————————–
1 ts Oyster sauce
1/2 ts Dark soy sauce
1 tb Stock (or water)
1/4 ts Cornstarch
1/4 ts Water

MMMMM———————STEAMING SEASONING————————–
2 Ginger slices
2 Shallots
1/4 ts Salt
1 tb Chicken fat (or oil)
1 tb Stock (or water)
* (or large fresh button
-mushrooms)

1. Mix stir-fry seasoning ingredients well.

2. Remove stalks from mushrooms and discard. Soak mushroom heads for
20 to 30 minutes until soft, then steam with steaming seasoning
ingredients for 30 minutes. Remove and stir-fry with stir-frying
seasoning mixture until there is no liquid left. (If button
mushrooms are used, soaking and steaming is not necessary. Instead,
simmer mushrooms with 2 slices of ginger and 2 shallots for 1 minute.)

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

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EASY CROCKPOT BEEF DINNER

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Chuck or other cut beef
1 Onion — sliced
2 Garlic cloves — chopped
2 Carrots — sliced
2 Celery stalks — diced
1 cn Stewed Tomatoes — 14.5 oz.
1 pk Lipton Onion/Mushroom Soup
1 tb Kitchen Bouquet
1 tb Worcestershire sauce
1 cn Mushrooms (optional)

– – – – – – – – – – – – – – – – – –

Title: Orange-Nut Couscous
Categories: Grains, Vegan, Moroccan, African, Main dishes
Yield: 4 servings

1 tb Oil
1 c Coarsely chopped almonds
1 Onion, chopped
1/2 Green pepper, chopped
2 c Orange juice
2 Cinnamon sticks
5 Cloves, whole
1/4 ts Turmeric
1/4 ts Ground red pepper
1/4 ts Salt
1/4 ts Pepper
2 c Couscous
1/4 c Raisins
1/2 c Green onions,chopped

Heat oil in a large skillet and cook almonds until lightly toasted.
Add onions and green pepper; cook until soft. Add orange juice,
cinnamon sticks, cloves, and spices and bring to a boil. Quickly
stir in couscous and raisins, then cover and turn off heat. Let
stand 5 minutes, or until liquid is absorbed completely. Fluff with
a fork before serving. Sprinkle each portion with the green onions.
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BREAKFAST VOLCANOS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mock Hollandaise Sauce
2 tb Chopped onion (optional)
2 tb Chop.green pepper (optional)
1 c Egg substitute
2 ea English muffins
4 ea Thick slices tomato

Similar to Eggs Benedict. Make 1 cup Mock Hollandaise
Sauce and set aside. Steam onions and green pepper in
a little water until soft, add egg substitute to make
“scrambled eggs.” Split and toast English muffins,
place one slice of tomato on each muffin. Top with
scrambled egg mixture and 4 tablespoons of Mock
Hollandaise Sauce. Makes 4 servings
~——————————————————
~————- ~- 1 Volcano calories 238,protein 17.6
gm,carb. 17.8 gm,total fat 10.8 gm,CSI Units
3.7,dietary fiber 1.3 gm,sodium 840 mg,potassium 275
mg,calcium 114 mg,iron 1.9 mg.
~——————————————————
~————- ~- The New American Diet by Connor
Connor

– – – – – – – – – – – – – – – – – –

CAJUN OYTSER SCALLOP STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
36 ea Oysters, shucked
24 ea Bay Scallops
1 qt Half Half
12 ea Scallions, whole, chopped
1 T Parsley, chopped
2 T Flour
1/2 ts Cayenne pepper flakes
1/2 ts White pepper
1 t Salt
1/8 lb Butter
1 c Water, HOT
1/4 c Celery, chopped
1/2 ts Basil
1/4 ts Thyme
1/2 ts Oregano flakes
1/2 ts Black pepper
1 oz Sherry
1 c Croutons
1 ea Garlic clove, minced
1 1/2 T Worcestershire sauce

Melt eh butter in a sauce pan at approx. 300 degrees F. Add the vegetables
and saute until slightly browned. Remove form the heat. In a seperate pan
heat the Half Half being careful no tto boil it. Reduce heat to approx.
150 degrees F. and slowly stir in the flour. When it is blended well, add
the seasonings spices. Add the browned vegetables and the drianed oysters
scallops. Simmer for 15 minutes, stirring frequently. Add the sherry and
contimue to simmer until the stew thickens. Add the croutons and serve!
ORIGIN: Imogene DeCroix, Pass Christian’, La., circa 1970

– – – – – – – – – – – – – – – – – –

Lasagna Rolls with Wilted Spinach (From My Garden)

Recipe By : From My Garden Show #5552
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 clove garlic — chopped
2 bunches spinach
2 carrots — grated
1/2 cup currants
1/2 cup pine nuts
2 cups ricotta cheese
Salt
Pepper
1/2 pound lasagna noodles — cooked
2 cups marinara sauce — heated
1/4 cup Parmesan — grated

In large skillet, heat olive oil and saute garlic until soft. Add
spinach and grated carrots. When spinach is wilted, add currants and
pine nuts. In bowl combine heated vegetables with ricotta cheese. Season
with salt and pepper. Lay lasagna noodles flat and spread mixture over
noodles. Roll up the noodle. On large serving dish or plate ladle sauce
. Place rolled up
noodle on sauce so that the spiral pattern is on top. Sprinkle with
cheese and serve.

– – – – – – – – – – – – – – – – – –

Chocolate Caramel Cheesecake

Recipe By : Kellogg® Company
Serving Size : 10 Preparation Time :0:45
Categories : Cheesecake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Topping—-
1/4 c walnuts — chopped fine
1/2 c fat-free chocolate cookie crumbs
—-Crust—-
3 cups crispy rice cereal
1/3 cup brown sugar — packed
2 tbsps margarine — melted
1/4 c fat-free caramel topping
—-Filling—-
16 ozs fat-free cream cheese — softened
3/4 c granulated sugar
1/4 tsp salt
2 egg whites
1/2 tsp lemon peel — grated
1 tsp pure vanilla extract
1 c fat-free sour cream

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray; set aside. In
a mixing bowl, combine walnuts and chocolate crumbs; set aside. Place
crispy rice cereal, brown sugar, and margarine into food processor bowl.
Using metal blade, process until mixture is fine crumbs. Press in bottom
and 1″ up sides of prepared pan. Bake for 8 minutes. Spread caramel topping
evenly over bottom of crust. Set aside 2 tablespoons of the
chocolate-walnut mixture and sprinkle remainder over topping; set aside. In
another mixing bowl, combine cream cheese, granulated sugar, salt, egg
whites, lemon peel, vanilla extract, and sour cream. Spread mixture over
prepared crust. Bake for 45 minutes or until center is set and cheesecake
starts to crack around edges. Remove from oven and cool 1 hour.

– – – – – – – – – – – – – – – – – –

Per serving: 285 Calories; 4g Fat (13% calories from fat); 10g Protein; 52g
Carbohydrate; 11mg Cholesterol; 523mg Sodium

NOTES : Chill about 2 hours or overnight before serving. Serve garnished
with chocolate-walnut mixture caramel topping.

Chick Peas with Garlic and Green Chillies
—————————————–

Adapted from Madhur Jaffrey’s _Eastern Vegetarian Cooking_. These
quantities serve two, but you can easily double or quadruple them.

Ingredients:

4-6 cloves of garlic, crushed or minced
1/2 tsp cumin seeds
stock or sherry for sauteeing
1 Tbsp tomato paste, mixed with 3 Tbsp water
1 15-oz can chick peas, drained
1 medium-large potato, peeled and diced
1/2 cup water
1/2 tsp salt
1-2 fresh green chillies, chopped
1/2 tsp ground cumin
few drops lemon juice
cayenne pepper, if you like it hot….

Method:

Sautee the cumin seeds and garlic in stock or sherry for 2 mins, then add
the diluted tomato paste and cook for 1 minute longer. Then add the chick
peas, water, potato, salt, green chillies, ground cumin, and lemon juice. I
find that one green chilli makes this pleasantly spicy, but if you like it
hot, add cayenne pepper or chili powder at this stage. Simmer for 20 mins.
Serve with bread; I like pitta bread, but crusty bread or tortillas work
just as well.

Title: Orange-Carrot Salad
Categories: Salad, Vegetable, Fruit, Gelatin, Sthrn/livng
Yield: 12 servings

1 pk Orange-flavored gelatin; 6oz
2 c Water; boiling
1 1/2 c Water; cold
2 lg Carrots; shredded
11 oz Mandarin oranges; drained
15 1/2 oz Crushed pineapple; undrained
1/2 c Pecans; chopped
Lettuce
Carrot curls
Pecan halves

Dissolve gelatin in boiling water, and stir in cold water. Chill
until partially set.

Fold in carrots, oranges, pineapple, and chopped pecans into thickened
gelatin. Spoon into an oiled 2 quart mold; chill until set. Unmold
on lettuce, and garnish with carrot curls and pecan halves.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
Nancy Coleman.

MMMMM