Title: WHITEFISH SALAD (D)
Categories: Seafood, Salads, Jewish
Yield: 5 servings

2 lb Smoked whitefish
2 1/2 Stalks celery, strings
– Removed (I leave this out)
1 c Sour cream; approximately
1 1/2 tb Mayonnaise, heaping
Freshly ground black pepper
1 tb Snipped fresh dill *
1 tb Chopped parsley *
Garnish, sprigs of fresh
Dill and or parsley

Keeping the skin of the whitefish intact and the head
still attached, carefully remove the bones from the
whitefish and place the meat in a mixing bowl.

Dice the celery and combine with the whitefish, along
with 1 cup of the sour cream, the mayonnaise, and the
pepper. Add the dill and parsley and as much more sour
cream as is wanted.

Stuff the mixture back into the skin of the whitefish,
remaking the shape of a fish. Garnish with additional
dill and parsley

Elaine’s Note: I use the dill, parsley as a garnish only, we like our
salad straight. I also chunk the salad, and do not mush the fish.

—–

BACKYARD’S JALAPENO CHEESE GRITS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Cheese
Vegetables Tex-Mex

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 quarts Water
12 ounces Quick grits
1/2 pound Butter
2 Jalapenos, diced — remove
seeds for sissies.
1 medium Red bell pepper — diced
1 medium Poblano pepper — diced
1 medium Onion — diced
1/2 pound Cheddar cheese — grated
1/2 pound Monteray Jack — grated
4 Eggs — beaten
Salt — to taste

Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits,
add more water.) Set aside. Melt butter in a large skillet over medium high
heat; add peppers and onion. Saute until tender, about 5 minutes. Add to
grits, along with cheeses. Add eggs and season with salt.
Pour into a 2-quart casserole and refrigerate until ready to cook. Bake in a
preheated 350 degree oven for 25 minutes, or until set. Serve immediately.

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BATAS A PORTUGUESA – PORTUGUESE FRIED POTATOE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
1/4 c Oil (olive oil may be used)
750 g Potatoes, peeled and sliced
-1/4″ thick rounds
1/2 Level teaspoon salt
1/2 Freshly ground black pepper
1 Level tablespoon finely
-chopped parsley

1. in a pan heat butter and oil. fry potatoes on both
sides until golden brown. 2. season potatoes with salt
and pepper, transfer to a heated plater and serve
immediately sprinkle with parsley. serves 4

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QUINOA ITALIAN STYLE

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Low-cal Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Minced Onions
2 Cloves Garlic minced
1/2 lb Ground lean top round
-Or Harvest Burger per inst.
2 8 oz. Cans Tomato Sauce
1 Can 16 oz Tomatoes
-Or 4 chopped fresh
1 t Low Sodium Salt
2 ts Dried Oregano
3 ts Chopped fresh Basil
-2 tsp dried
1/2 ts Sugar
3 c Cooked Quinoa
1/4 lb Part Skim Ricotta Cheese
1/4 lb Low-Fat Mozzarella Cheese
Parmesan Cheese several
-shakes

Preheat the oven to 350 degrees if baking.
In a large nonstick skillet, saute the onion and garlic until cooked. Add
the ground meat or Harvest Burger and water, tomato sauce, tomatoes, salt,
oregano, sweet basil, and sugar and simmer until the ingredients are just
cooked, or slightly underdone.
In a casserole, layer the sauce and quinoa, dollop some of the ricotta,
sprinkle on some of the mozzarella and do another layer so that there are
two
or three with sauce on top. Sprinkle on the Parmesan cheese and Microwave
for
10 minutes or bake for about 35. Serve hot.

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PAD THAI STIR-FRIED RICE RIBBON NOODLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
6 oz Dried flat rice noodles (see
-note)
4 tb Vegetable oil
1/4 lb Medium shrimp, shelled and
-deveined
1 Boneless chicken breast
-half, skinned, thinly
-sliced
3 Garlic cloves, minced
3 tb Yellow bean sauce
3 tb Tomato paste
2 tb Fish sauce
1 To 2 tablespoons distilled
-vinegar
2 tb Sugar
3 Eggs
2 tb Chopped preserved radish,
-soaked in warm water for
10 Minutes, drained (optional)
1 tb Small dried shrimp
-(optional)
1 Inch cubes fried tofu, cut
-into 1/2-inch slices
-(optional)
Big pinch chile flakes
2 Handfuls bean sprouts,
-tailed
2 To 4 tablespoons chicken
-broth or water, as needed
4 Green onions, trimmed, cut
-into 2-inch lengths
GARNISHES:
2 tb Coarsely chopped roasted
-peanuts
Chile flakes
2 tb Coarsely chopped fresh
-coriander leaves
2 Limes, cut into wedges

Place noodles in a bowl and cover with warm water; let soak about 15
minutes, or until soft and pliable. Drain; set aside.

Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil.
Add shrimp and chicken; stir-fry until shrimp turns bright orange and
chicken turns white, about 30 seconds. Set aside.

Reheat wok over medium heat. Add the remaining oil and the garlic; brown
gently (about 20 seconds). Increase heat to medium- high. Add the bean
sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar
dissolves.

Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4
times. Let cook until egg is slightly set but still moist, about 20
seconds. Repeat with second and third egg. There should be tiny flecks of
egg peeking through.

Add the optional radish, dried shrimp and tofu, the chile flakes, softened
noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles
until tender and no longer stiff, about 3 or 4 minutes.

Add the chicken broth 2 tablespoons at a time if noodles seem dry, the
green onions and the reserved shrimp/chicken mixture; toss for 30 seconds
to reheat. The sauce is not a wet sauce; it should “dry-coat” the noodles.

Transfer to a platter and serve with a sprinkling of chopped peanuts, chile
flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts
and lime wedges around noodles. (Squeeze lime over noodles before eating.)
Serve warm or at room temperature.

Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like
rice-flour noodles, labeled “Chantaboon rice sticks.”

PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 g
saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber.

From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93.

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Refrigerator Cookies – diabetic

Recipe By : American Diabetes Association
Serving Size : 32 Preparation Time :0:00
Categories : Desserts Cookies
Diabetic Sugar-Free
* German

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Butter or margarine
1 large Egg
2 teaspoons Vanilla extract
1 teaspoon Baking powder
1 dash Salt — or to taste
1 cup Flour
1 cup Dates, unsugared — chopped
1 cup Coconut — shredded
1 cup Walnuts or pecans

Cream butter, egg and vanilla until mixed and fluffy. Beat in dry
ingredients gradually mixing well after each addition. Mix in dates,
coconut and 1/2 cup of the nuts. Form dough into two 1 1/2-inch logs.
Roll logs into remaining nuts (1/4 cup each). Wrap in waxed paper and
chill (or freeze) until firm enough to slice.
Preheat oven to 350 degrees. Slice cookies 1/4-inch thick and place on
a nonstick cookie sheet. Bake for 10 to 12 minutes until light golden
brown. Cool on wire racks.

Two cookies = 1 fat, 1/2 fruit, 1/4 brd, cal.=95, carbs = 11.5, pro = 1, f = 5

Recipe Source:
AMERICAN DIABETES ASSOCIATION – approved

– – – – – – – – – – – – – – – – – –

Per serving: 80 Calories; 5g Fat (58% calories from fat); 1g Protein; 7g
Carbohydrate; 14mg Cholesterol; 61mg Sodium

Nutr. Assoc. : 0 0 0 0 0 0 500 0 5471

Vegetable Eggplant soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Garlic, finely chopped
1 Medium onion, finely chopped
3 Medium carrots,
Finely chopped
2 Ribs celery, finely chopped
1 Medium eggplant, peeled
And finely chopped
1 Medium turnip, finely
Finely chopped
8 c Chicken stock, water or a
Combination
1 14 1/2 ounce can tomatoes
Coarsely chopped, including
Juice
1/2 t Basil
1/2 t Thyme
1/2 t Oregano
1/2 t White pepper
Salt to taste

In a heavy large pot over low heat, cook the garlic, onion, carrots,
celery eggplant and turnips until they begin to soften, about 5 minutes.
Do not brown.

Add stock or other liquid. Over high heat, bring liquid to a boil and
skim off any gray foam that rises to the surface. Reduce heat and simmer
until vegetables are crisp-tender. 7 to 10 minutes.

Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.

– – – – – – – – – – – – – – – – – –

Title: REUBEN CASSEROLE
Categories: Casseroles
Yield: 6 servings

2 c Swiss cheese; shredded
1/2 c Mayonnaise
1 c Sauerkraut; rinsed draine
2 ts Butter
1 c Corned beef; chopped, 12 oz
1/4 c Thousand island dressing or:
1/4 c Mayonnaise dash ketchup,
-relish
2 Tomatoes; sliced (optional)
1 Green pepper; cut in rings
1/4 c Bread crumbs

Fat grams per serving: Approx. Cook Time: :12
Put sauerkraut in buttered 1 1/2 casserole dish. Top with corned beef,
broken into bits, then cheese. Combine mayonnaise and Thousand Island
dressing (or substitute made with mayo, ketchup and relish) to equal 3/4
cup ) and spread over cheese. Top with tomatoes or green pepper. Melt
butter in microwave and blend with bread crumbs, spread over top. Cook 12
minutes on HIGH (100%).

—–

Title: Fast pizza
Categories: Low-Fat, Pizza, Mcdougall
Yield: 1 servings

1 pn Pita bread; cut in half
1/4 c Tomato sauce; low sodium
1/8 c Yellow onions; chopped
1/8 c Scallions; chopped
1/8 c Green bell peppers; chopped
4 Mushroom; sliced
1/8 c Alfalfa sprouts

Recipe by: McDougall Program Preparation Time: 0:20 Cut the pita bread in
half by separating it into two circles. Spread each half with tomato sauce.
Sprinkle on the basil and oregano and add the toppings of your choice. Bake
at 300 degrees for 10 minutes , or heat in toaster oven for 5 minutes at
250 degrees setting.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Title: DARK FRUITCAKE
Categories: Desserts, Holiday, Personal
Yield: 40 servings

2 c Golden raisins
2 c Currants
2 c Dried apricot halves
2 c Dried figs, halved
1 c Pitted prunes
1 c Pitted dates
4 c Walnuts, in large pieces
2 c Pecans, in large pieces
3 Oranges, Grated zest only
3 Lemons, Grated zest only
1/2 c Candied ginger, chopped
2 ts Cinnamon
1 ts Ground allspice
1 ts Mace
1/2 ts Cloves
1 c Molasses
2 c Brandy
-(or substitute apple juice
– or water)
1/2 c Orange liqueur
– (or orange juice)
4 c All-purpose flour
1 tb Baking powder
1 ts Baking soda
1 1/2 ts Salt
1 lb Butter
3 c Dark brown sugar
8 Eggs
1 tb Vanilla extract

THE DAY BEFORE combine all dried fruits, nuts and zest in a mixing
bowl. Add the candied ginger and the spices and toss well to mix. Add
molasses and liquids and mix well. Cover and let stand overnight at
room temperature. When ready to bake, preheat oven to 275F. Grease 4
(9-by-5-by-3-inch) loaf pans, line them with waxed paper and grease
the paper. Coat lightly with flour. Sprinkle 1 cup flour over fruit
mixture and stir it. Combine the remaining 3 cups of flour with
baking powder, baking soda and salt and sift them together on a sheet
of waxed paper. Cream the butter, add the brown sugar and beat well.
Add eggs, 2 at a time, beating well after each addition. Add the
vanilla. Add all dry ingredients and beat until batter is blended and
smooth. Pour batter over fruit, mix well until everything is coated
with batter. Divide batter among loaf pans, filling to 1/2 inch below
top. Bake for 2 hours. Don’t worry if they crack on top. Cakes are
done when a straw inserted in the center comes out clean.

Makes 4 Cakes

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

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