Title: Low-Fat Macaroni And Cheese
Categories: cheese/eggs, low-fat
Yield: 4 servings

1 one box of your favorite
1 packaged macaroni and cheese
1 (with dry cheese)
1 one can, 14 1/2 oz, stewed
1 tomatoes
1 or
1 one can, 10 3/4 oz,
1 campbell’s healthy request
1 cream of mushroom soup
1 and 1/2 cup skim milk.

Cook macaroni as directed on package. Drain and return to pot. Add
dry cheese and stewed tomatoes or soup skim milk (do not use any
margarine or butter). Stir to combine. Pour into one quart baking
dish and sprinkle with dry bread crumbs. Bake 30 min. at 350 degrees
or until bubbling around edges.

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( BREAD MIX )

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Mixes
Breads Tested

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JOY QUIRK (HFTC65A)
20 c Bread flour — (5 lbs)
1 1/4 c Sugar
4 ts Salt
1 c Instant nonfat dry milk.

I have my own homemade “best bread mix”. After the initial mixing
which only takes a few minutes, the rest is as easy as the store
bought.

Combine all ingredients in a large bowl. Stir together to distribute
evenly. Put in a large airtight container. Label. Store in a cool,
dry place. Use within 6 to 8 months. Makes about 22 cups of mix.

Formatted by Elaine Radis BGMB90B; JUNE, 1993

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Microwave Chinese Chicken

Recipe By : From Jessica, modified by Annice
Serving Size : 5 Preparation Time :0:00
Categories : **** Chicken
Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole chicken
1/4 cup soy sauce
1/4 cup white wine — (or sherry)
2 ginger root slices
1 medium onion — cut up
1 clove garlic

Put chicken in cooking bag. Mix remaining ingredients. Seal bag and shake to
coat chicken. Let marinate if desired, shaking every
once in a while. Micro on High for about 30 minutes.

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Keftedes Tiganites (Fried Greek “Meatballs”)

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Greek Meats
Veal Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 lb Lean beef or veal, ground
1 md Onion — grated
1 Garlic clove — crushed
2 sl Bread — crusts removed
1 Egg — lightly beaten
3 tb Parsley — (minced)
2 Mint sprigs — chopped
1/2 ts Ground allspice*
1 tb Dry red wine
2 tb Water (more if necessary)
Salt freshly ground pepper
All-purpose flour
Oil for frying

*Note: Bread slices should be soaked in water, then squeezed dry.
*Ground cinnamon or corriander may be substituted for allspice if desired.
In a large bowl, combine the ground meat with the onion, garlic, bread,
egg parsley, mint, spice, and wine and knead for 2 minutes. The mixture
should be soft; add a few tablespoons of water if necessary. Season with
salt and pepper to taste, then cover and refrigerate for at least 1 hour.
Pinch off small pieces the size of walnuts or smaller and roll into balls
between your palms, then dredge lightly in flour. Heat the oil in a
frying pan to the smoking point, slip in the keftedes, and fry until
crisp, turning constantly with tongs. Remove with slotted spoon and drain
on absorbent paper. From: “The Food of Greece” by Vilma Liacouras
Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias

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HOT PEPPER VINEGAR

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

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

Substitute 1 Tbsp crushed red pepper flakes for the ginger in Ginger Vinegar.

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TURMERIC OYSTER CRACKERS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Oyster Crackers
1/4 c Water
1/4 c Olive Oil
1 t Granulated Chicken Bouillon
1 t Garlic Powder
1 t Dill
1/2 ts Turmeric

Method: Place Oyster Crackers in a large mixing bowl. In small sauce pan
boil Chicken Bouillon in water. Add other ingredients to sauce pan and
simmer for a few minutes. Pour about 1/4 of the liquid over the Oyster
Crackers. Mix. Repeat. Place Oyster Crackers in a microwave safe bowl. Cook
in microwave oven on high for 3 minutes. Remove from oven and stir. Cook in
microwave oven for another 3 minutes. Allow to sit for 5 minutes before
serving. . THANKS for responding …

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Title: Apple Dumpling Dessert
Categories: Desserts, Fruits, Misc
Yield: 12 servings

2 c Sugar
2 c Water
1/2 ts Cinnamon
1/2 c Margarine
2 c Flour
2 ts Baking powder
1 ts Salt
3/4 c Shortening
1/2 c Milk
5 Peeled and grated apples
Sugar
Cinnamon

Combine sugar, water, and cinnamon in med. saucepan
and bring to a boil. Remove from heat. Add margarine
adn set aside.

Sift together flour, baking powder, salt and then mix
with shortening and milk. Roll dough onto floured
surface about 1/4 inch thick. Spread apples over
surface of dough. Sprinkle with cinnamon and sugar.
Roll up. Slice into 12 1 inch rolls. Put in 9 x 13
baking pan. Pour syrup over. Bake 45 min. at 350F

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Celery, Potato and Chicken Skillet Stew

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound red-skinned potatoes — cut in 3/4″

2 cups sliced celery — divided
1/2 cup celery leaves, chopped — divided
1 tablespoon vegetable oil
12 ounces boneless skinless chicken breast
cut into 1″ ieces
1 cup red bell pepper — chopped
3 tablespoons tomato paste
1/2 teaspoon dried rosemary leaves — crushed
1/2 teaspoon sugar
1/4 teaspoon black pepper
salt

Bring 1 qt. water to a boil in med. saucepan over high heat.
Add potatoes, 1 cup celery and 1/4 cup celery leaves. Reduce heat to
med.;
simmer, covered 7-8 min. or until potatoes are tender. Drain, reserving
cooking liquid and vegetables separately. Heat oil in large nonstick
skillet over med.-high heat. Add chicken, bell pepper and remaining 1
cup
celery. Cook, stirring constantly, 6-7 min., or until chicken is no
longer
pink. Stir in tomato paste, rosemary, sugar, black pepper and 2 cups
reserved celery liquid. Bring to a boil; cook until sauce thickens,
about 4 min. Add reserved potatoes and celery. Season to taste with
salt. Sprinkle with remaining celery leaves.

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Title: SKEMBE YAHNI (TRIPE STEW)
Categories: Greek, Meats, Soups/stews
Yield: 4 servings

Karen Mintzias
750 g Tripe
1 Lemon (juice only)
Water
2 tb Butter
1 lg Onion; chopped
1/4 c Chopped parsley
1/4 c Tomato paste
1 c Water
1/2 c Dry white wine
Salt
Freshly ground black pepper
Chopped parsley to garnish

Serves: 4-5 Cooking time: 2 1/4 hours

Wash tripe well, drain and cut into small squares or
fingers. Place in a dish, add lemon juice, stir and
leave for 1 hour. Place tripe in pan, add water to
cover and bring to the boil. Drain off water and
remove tripe to a plate.

Clean pan and add butter. Melt over medium heat and
add onion. Fry gently until transparent. Stir in
parsley, fry 1 minute, then add tomato paste, water,
wine and salt and pepper to taste. Bring to a slow
simmer.

Return tripe to pan, cover and simmer gently for 2
hours or until tripe is tender. To test for
tenderness, take out a piece and pull. If it breaks
apart easily, tripe is cooked.

Place in a serving dish, garnish with parsley and
serve hot with pilaf and a tossed salad.

From: “The Complete Middle East Cookbook” by Tess
Mallos. ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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Title: OREO COOKIE CAKE
Categories: Cakes, Pies, Desserts
Yield: 1 servings

15 oz Oreo Cookies (Bag)
1/4 lb Margerine or Butter, melted
8 oz Cream Cheese, softened
1 c Powdered Sugar
12 oz Cool Whip
6 oz Instant Chocolate Pudding
2 1/2 c Milk

Crush all of the cookies. (A food processor is good but I prefer the
finger method).

Set 1/4 c of crumbs aside. Mix the rest of the crumbs with melted
margerine.

Press into the bottom of a 9 x 13 pan.

Blend cream cheese and powdered sugar with a mixer until smooth. Fold in
1/2 c Cool Whip. Spread over crust.

Refrigerate for 30 minutes.

Mix pudding and milk together until smooth.

Pour over crust.

Refrigerate for 1 hour.

Spread remainder of Cool Whip on top of pudding.

Sprinkle with reserved cookie crumbs.

Chill about 1 hour and enjoy!

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