Title: EGG SALAD WITH LEAVES
Categories: Holiday, Salads
Yield: 8 servings

8 Hard-cooked lg eggs,shelled
1/3 c Mayonnaise
1/3 c Unflavored nonfat yogurt
3 tb Minced fresh dill
1 ts Pepper
Salt
2 qt Mixed lettuce leaves

1. In a food processor or in a bowl, finely mash eggs. Add mayonnaise,
yogurt, dill, pepper, and salt to taste; mix well. Serve, or cover and
chill up to a day.
2. Arrange leaves on a platter and put egg salad in a small bowl.
Serve leaves on plates and top with salad, or scoop salad onto leaves
and hold to eat. Makes 2 1/2 cups.

MMMMM

Title: Artichoke Tomato Alfredo
Categories: Home Cookin,
Yield: 1

1 cn Artichokes (not packed in
Oil)
4 To 5 fresh tomatoes,
chopped
Into large chunks
1 md Onion, chopped fresh garlic
(or 1 T garlic powder)
1/2 c Fresh basil, chopped (or
3 T
Chopped dried basil)
2 tb Whole wheat flour
1/2 c (or more) non-fat Soy Moo
or
Low-fat soy or rice milk

Prepare fettucini, macaroni or spaghetti noodles al dente. Place
onion, tomato, garlic and basil in a non-stick pan and saute in a
little the of the liquid from the can of artichokes. Cut the
artichokes into small pieces. Add the artichokes (and liquid)
into the saute with a little flourto thicken. Mix thoroughly,
adding soy or rice milk and flour to desired thickness. Don’t
cook the artichokes for long, just enough heat allingredients and
to blend sauce to desired thickness. Top the pasta with the
artichoke sauce. (Pasta is about 100 calories/cup.)

Serves 2, each serving: Calories 210, Fat 1.5 g. (6% calories
from fat),Carbohydrate 46 g., Protein 10.7 g.

Neal Pinckney – Makaha, Hawaii – neal@aloha.com – AH6HM. Fatfree
Digest [Volume 10 Issue 33], Sept. 13, 1994. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

MMMMM

Title: Mock Chopped Liver
Categories: Pate
Yield: 4 cups

1 tb Vegetable oil or water
1 lg Onion, sliced
1 lb Green beans, trimmed
1 lb Soft tofu
1 t Paprika
Salt to taste
Pepper to taste

Heat the oil or water in a medium frying pan over medium heat. Cook
the onion, stirring occasionally, until soft – about 5 minutes.

Steam the green beans over boiling water until just tender, about 10
minutes.

Place the onion, beans and remaining ingredients in a food processor
and puree until smooth. Transfer to a serving dish and chill for 4
hours or overnight.

Serve with crackers or toast.

Preparation time, 30 minutes. Chilling time, 4 hours.

MMMMM

SALMON CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main dish
Casseroles Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Cooked noodles
16 oz Can salmon, drained flaked
4 oz Can mushroom slices, drained
10 1/4 oz Cream of celery soup, can
-ned, condensed
1/2 c Thinly sliced celery
5 1/4 oz Sliced water chestnuts, can
-ned, drained
17 oz Can green peas, drained
1 c Coarsely broken potato chips

1. In a deep, 2 1/2-quart, heat-resistant, non-metallic casserole, combine
noodles, salmon, mushroom slices, celery soup, celery, water chestnuts and
green peas until well blended.
2. Heat, covered, in Microwave Oven 6 to 8 minutes or until heated through.
Stir occasionally.
3. Just before serving, sprinkle with potato chips.
Variation: A number of substitutions may be made in this casserole.
1. Tuna may be substituted for salmon.
2. Cream of mushroom or cream of asparagus soup may be substituted for
cream of celery soup.
3. Green beans or corn may be used in place of peas.
4. Pimientos or green pepper may be added for color and flavor.
5. Chinese noodles, fried onion rings, broken crackers or nuts may be used
in
place of potato chips.
Tip: When making substitutions, try to keep the volume about the same so
that
the cooking times will be unchanged.

– – – – – – – – – – – – – – – – – –

Ribbon Cookies

Recipe By : Unknown
Serving Size : 36 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
1 egg white — whipped
1 tsp vanilla
2 1/2 c unbleached flour
1 1/4 c granulated sugar
1 1/2 tsps baking powder
1/2 tsp rum extract
1 oz unsweetened chocolate square — melted
1/4 c nuts — chopped
red food coloring
green food coloring

Preheat oven to 375. Line a 9 x 5 x 3″ pan with waxed paper; set aside.
In a mixing bowl, combine margarine, sugar, egg white, and vanilla. In
another mixing bowl, combine flour sugar, and baking powder. Mix wet
ingredients with dry ingredients just until moistened. Divide dough into 3
equal parts. For each dough divided add each flavor or nut as indicated:
red-rum, green-nuts, and chocolate. Pack the red-rum dough evenly over the
bottom of the loaf pan, then green-nuts dough in the middle and chocolate
on the top. Cover with waxed paper. Chill overnight. Remove dough from
pan. Begin cutting the dough into thirds, then cut into thin slices.
Place on unprepared cookie sheet. Bake 12 minutes.

– – – – – – – – – – – – – – – – – –

Per serving: 111 Calories; 6g Fat (48% calories from fat); 1g Protein; 14g
Carbohydrate; 0mg Cholesterol; 76mg Sodium

Nutr. Assoc. : 0 0 0 0 0 0 0 5389 0 0 0

ROMAN HOLIDAY SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chopped onion
1 1/2 c Sliced carrots
1 tb Olive oil
1 1/2 c Sliced green beans
1/2 c Uncooked macaroni
6 c Defatted chicken broth
1/2 ts Salt
14 c Tomato paste
2 cl Garlic, crushed
2 tb Chopped fresh basil or
– 1 1/2 tsp dried basil
6 tb Grated parmesan cheese
1 tb Vegetable oil
1 tb Cornstarch
2 tb Cold water
2 c Drained, canned or cooked
– white beans

1. In large saucepan saute’ onion and carrots in olive oil until onion is
translucent.
2. Add green beans, macaroni, broth and salt. Bring to boil and simmer
about 10 minutes or until veggies are tender and macaroni is cooked.
3. In medium bowl, combine tomato paste, garlic, basil and cheese. Slowly
whisk in oil.
4. Stir mixture into stew pot. Dissolve cornstarch in water and stir into
soup over medium heat until soup has thickened slightly.
5. Stir in white beans and heat through.

– – – – – – – – – – – – – – – – – –

Title: Kolach (Braided Bread)
Categories: Russian, Christmas, Bread/yeast
Servings: 3

1 ts Sugar
1 c ;Water, Lukewarm
2 pk Dry Yeast
3 tb Sugar
2 c Milk; (About 110 Degrees F.)
2 lg Eggs
1 tb Salt
2 tb Oil Or Melted Butter; You
-Can Use Up To 4 Tbs
8 c Unbleached Flour; Or More
-If Needed
1 lg Egg; Beaten With
1 tb Water; For Glaze
2 tb Dry Poppy Seeds

Disolve 1 tsp sugar in the water and sprinkle the yeast over it. Add 1
Tbl of sugar, stir and let stand for 10 minutes. Combine the yeast with
the milk, lightly beaten eggs, salt, 2 tbl sugar, oil, and 3 cups of
sifted flour. Beat until smooth. Cover and let rise in a warm place
until light and bubbly, about 1 hour. Mix in enough of the remaining
flour to make a light, slightly sticky dough, then knead in the bowl
until smooth and elastic,(Remember the heavier the dough, the heavier the
bread.) and leaves the sides of the bowl easily. Or in the processor, add
the yeast mixture to the flour and then add the liquids. With the machine
running, add more flour until a ball forms. Allow to rest for several
minutes. Process until the dough is smooth and elastic. Form into a ball
and place in a lightly oiled bowl, turning once to oil the top. Cover
with a linen dish towl, soaked in hot water and then wrung out until damp
only, and let rise in a warm place until double in bulk. Punch down and
allow to rise again, slightly. Divide the dough into 3 parts. Divide 1
part into thirds, rolling each into a rope 8 to 10 inches long and 1 1/2
inches thick. Braid together, starting at the middle and turn the ends
under. Repeat with each of the remaining parts of the dough. Place the
loaves on buttered baking sheets. Do not crowd, since the loaves will
double in size. Cover with the damp towel and let rise until almost
double. Brush with the egg glaze and sprinkle with the poppy seeds. Bake
in a preheated 375 Degrees F. oven at least 1 hour, or until golden. Test
by rapping the bottom, there should be a nice hollow sound. Cool on wire
racks until cold before cutting.

MMMMM

MASA BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Quick Tex-Mex
Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/4 cups Unbleached all-purpose flour
1 1/2 cups Masa harina de maiz
2 tablespoons Plus 1 teaspoon baking — powder
1 teaspoon Salt
1 Stick (4 oz.) unsalted — butter, well chilled
Cut into small pieces
1/2 cup Solid vegetable shortening — well chilled
And cut into small pieces
2 cups Cultured buttermilk — chilled

Position racks in the upper and middle thirds of the oven and preheat the oven
to
450^F.

In a large bowl, stir together 3 1/2 cups of the flour, the masa, baking powde
r,
and salt. With a pastry cutter, blend in the butter and shortening until the
mixture resembles a coarse and slightly lumpy meal. Stir in the buttermilk unti
l a
soft, crumbly dough is formed. Sprinkle the work surface with half of the
remaining flour. Turn the dough out, gather it into a ball, and briefly knead i
t,
just until it holds together. Flatten the dough, sprinkle it with the rest of t
he
flour, and roll it out about 1-inch thick. With a round 3-inch cutter, form th
e
biscuits, transferring them to 2 ungreased baking sheets and spacing them about
2-inches apart. Gather the scraps into a ball, roll it out to 1-inch thick, and
cut out the remaining biscuits.

Set the baking sheets on the racks and bake about 15 minutes, exchanging the
position of the sheets on the racks from top to bottom and from front to back a
t
the halfway point, or until the biscuits are golden and crisp. Serve hot or war
m.
Makes 12.

Author’s Comments: These jumbo, Texas-size biscuits include a generous measur
e
of masa harina de maiz, the specially treated ground corn that is the basis for
tortillas, tamales, and other Southwestern staples.
Because the masa contains no gluten, these biscuits are remarkably tender, with
a
distinctive but subtle flavor like that of a corn tortilla. They’re particularl
y
good split, buttered, and topped with jalapeno jelly.

FROM: The El Paso Chile Company’s Texas Border Cookbook
Food Wine RT [*] Category 2, Topic 29 Message 207 Tue Dec 01, 1992 J.APPLEBU
RY
[AppleDebbie] at 03:05 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbo
ok
echo moderator at net/node 004/005

– – – – – – – – – – – – – – – – – –

RUTABAGA-POTATO CASSEROLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Rutabagas, peeled and diced
1/2 lb Potatoes, peeled and diced
4 c Water
1/2 c All-purpose flour
1/2 c Bread crumbs
1/3 c Whipping cream
1/3 c Dark corn syrup
1/4 c Butter, melted
2 Eggs, beaten
1 t Salt
1/2 t Ground allspice
1/2 t Ground nutmeg
1/2 t Ground ginger
1/4 t White pepper
3 T Butter, melted

(From “Scandinavian Cooking” by Beatrice Ojakangas. HP Books, Fisher
Publishing Inc., Tucson.)

In a large saucepan, combine rutabagas, potatoes and water. Bring to a
boil; cook over low heat 25 minutes or until tender. Drain, reserving
liquid. Mash rutabagas and potatoes until smooth. Butter a shallow,
2-quart casserole dish; set aside. Preheat oven to 300’F. In large
bowl, beat potato mixture on high speed, adding 1/2 cup of cooking
liquid. Beat in flour, bread crumbs, cream, syrup, 1/4 cup melted
butter, eggs, salt, allspice, nutmeg, ginger and white pepper. Beat
until light and fluffy. Spoon into prepared casserole dish. Use a
spoon to smooth top. Drizzle with 3 tablespoons melted butter. Bake,
uncovered, 1.5-2 hours or until lightly browned.

– – – – – – – – – – – – – – – – – –

Plains Tribes Dried Corn Soup

Recipe By : LIHA’s Family Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Meat Dishes Vegetables
Main Dishes Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ear dried blue and white of other corn — removed from
the cob
7 cups water
1 strip fatback — sliced
5 ounces dried beef — or buffalo
1/2 teaspoon fresh ground pepper

Soak the corn in 2 cups water for 48 hours. Place the corn and its soaked
water in a large saucepan. Addthe remaining water and the fatback and simmer,
covered for about 3 hours and 50 minutes or until the corn is tender but not
soft. Mix in the dreid beef or buffalo and pepper. Simmer, stirring for 10
more minutes. Serve hot.

– – – – – – – – – – – – – – – – – –

Per serving: 237 Calories; 6g Fat (22% calories from fat); 41g Protein; 3g
Carbohydrate; 61mg Cholesterol; 4970mg Sodium