Crunchy Seafood Salad

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Salads Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 1/2 ounce can cannedtuna fish
6 ounce can crabmeat
5 ounce can shrimp
1 large head of lettuce
1 cup celery — diced
1/2 cup green onions
1/2 avocado — ripe and diced
1/2 cup walnuts — chopped
1/2 cup roasted soybeans, unsalted — roasted
1/2 cup sunflower seeds
2 eggs, hard-boiled — diced
1 tomato — cut in wedges

Drain canned seafood, discarding bones from crab and deveining shrimp. Place
in bowl and chill.
In a large bowl, combine remaining ingredients except tomato. Toss well. Add
seafood and toss again. Add dressing of your choice, (mayo, sour cream, etc.),
toss again. Garnish with tomato wedges.

– – – – – – – – – – – – – – – – – –

Per serving: 139 Calories; 6g Fat (38% calories from fat); 19g Protein; 3g
Carbohydrate; 109mg Cholesterol; 270mg Sodium

NOTES : Total Grams- 77; Grams/serving 7.7

Title: Fresh Fruit Platter
Categories: Fruits, Desserts
Yield: 6 servings

8 oz Plain yogurt
1/2 c Aunt Jemima Syrup
-OR- Lite Syrup
2 tb Lemon juice
1/4 ts Cinnamon
2 md Bananas; sliced
2 c Halved strawberries
2 c Pineapple chunks
2 Kiwifruit or small oranges
— sliced

For dressing, combine yogurt, syrup, 1 teaspoon lemon juice and cinnamon;
mix well. Chill until ready to use.

Dip banana slices in remaining lemon juice. Arrange with remaining fruit
on platter. Garnish with mint leaves, if desired. Serve with dressing.

NUTRITIONAL ANALYSIS per serving:
* calories 197
* carbohydrates 44 g
* protein 3 g
* fat 1 g
* calcium 90 mg
* sodium 50 mg
* cholesterol 2 mg
* dietary fiber 4 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Date: Mon, 02 Jan 95 16:48:57 EST
From: tkreider@census.gov (Tom Kreider)

Made this for supper tonight. Great very filling! It’s from 500 fatfree.

Recipe: Chick-Peas, Vegs, Couscous
Servings: 8
Serv. Size: 2 Cup (s)
Prep. Time: 1:00

Portion Ingredient
******* **********
1/2 Cup (s) Vegetable Stock
1 Medium Onion red
3 Medium Pepper green
3 Medium Potato raw ,sliced
3/4 Cup (s) Chickpeas
1/4 Cup (s) Raisins
2 Cup (s) Zucchini sliced
3 Tbs Tomato paste canned, low salt
1 teaspoon (s) Coriander, ground
1 teaspoon (s) Cumin seed, ground
1/4 teaspoon (s) Cayenne pepper
1 Medium Garlic clove crushed, 1 medium
1/2 teaspoon (s) Paprika
1/4 Cup (s) Wine table, white
10 Ounce (s) Couscous, uncooked

Saute onions and peppers in broth. Add remaining
ingredients (except couscous) and simmer for 35 minutes.
Meanwhile, prepare couscous according to box instructions.
Let vegs stand for 10 minutes. Serve over couscous.

Nutritional Analysis

Calories ( 230 cal) Vitamin D ( 0 IU )
Protein ( 8.6 g ) Thiamine (0.31 mg )
Carbohydrate ( 49 g ) Riboflavin (0.13 mg )
Total Fat (1.17 g ) Niacin ( 3.2 mg )
Saturated Fat (0.18 g ) Vitamin B6 (0.44 mg )
Mono-Unsaturated (0.15 g ) Folate ( 57 mcg)
Poly-Unsaturated (0.46 g ) Sodium ( 82 mg )
Cholesterol ( 0 mg ) Calcium (44.5 mg )
Dietary Fiber ( 6.5 g ) Magnesium ( 88 mg )
Caffeine ( 0 mg ) Potassium ( 600 mg )
Vitamin A ( 71 RE ) Iron ( 3 mg )
Vitamin C ( 54 mg ) Zinc (1.47 mg )

Calories from Protein: 14 % Carbohydrate: 81 % Fat: 4 %

2 1/2 squares of chocolate or 3 tbsp. cocoa
2 cups sugar
1 tbsp. Karo syrup or other syrup
1 small can evaporated milk
Mix well, and cook with candy thermometer to 232 degrees. Add in:

1/2 stick margarine or butter
1 tsp vanilla

DO NOT STIR!! Let it cool to 130 degrees, then beat well.

This is the recipe used by the lady who made all the birthday cakes and
special occasion cakes in our community in eastern North Carolina for
years. It’s worth the effort.

Title: ANISE COOKIES #2
Categories: Cookies, Dessert, Italian
Yield: 3 dozen

2 c Flour
2 ts Ground anise seed (or 1 ts
-anise extract)
1/2 ts Baking powder
1/8 ts Salt
1 lg Lemon
2/3 c Sugar
1/2 c Vegetable shortening
5 3/16 tb Unsalted butter
1 Egg yolk
1 ts Vanilla extract
1 tb Sugar (for decoration)
1 ts Ground cinnamon (for decor.)

Thoroughly stir together flour, anise, baking powder, and slat and set
aside. Using a small sharp knife peel a thin layer of zest (without
white membrane) from the entire lemon. Combine lemon zest and sugar
in a food processor fitted with a steel blade. Process until zest is
very finely minced. Add shortening and butter to the processor and
process for one minute. Add egg yolk and vanilla and process 20
seconds longer. Add dry ingredients and continue processing just
until they are blended. Divide dough in half and place each portion
between large sheets of waxed paper and roll out to 1/8 inch thick.
Check the underside of the dough to check for any creases. Slide
dough onto a large tray or baking sheet and refrigerate for 15
minutes, or until the dough is chilled and slightly firm. Preheat
oven to 375 degrees F. Lightly grease several baking sheets. Work one
half of the dough at at time. Turn the dough over and peel the sheet
of wax paper off of the dough and replace the paper loosely. Then
turn the dough right side up. Peel off and discard the top sheet of
paper. Using assorted 2 1/4 to 3″ cookie cutters cut out cookies.
Place in the oven and bake for 8-10 minutes or until just brown ant
the edges. Remove from the oven and let stand for 3 minutes. Transfer
to wire racks and let stand until cooled completely. Sprinkle cookies
with the decoration mixture.

MMMMM

MEXICAN DUMP CORNBREAD BY CLEM KOHL

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Kooknet
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bisquick
1 c Cornmeal — (yellow)
3 tb Honey – may need 4 T
3 tb Baking soda
3/4 ts Salt
1/4 c Mozarella cheese — grated
1/4 c Colby cheese — grated
1/4 c Parmesan cheese
1 cn Green chilis w/liquid
2 lg Eggs
Milk – see directions
3 tb Vanilla

In order: Dump all ingredients into a large mixing
bowl. Add just enough milk (while stirring with a
fork) to produce a cake-like-batter consistency.
Continue mixing with a fork until well blended. Pour
into a well greased COOKIE sheet (about 14 1/2″ x 10″
x 1/2"). Bake in a preheated 375-400 degree oven
until done. Approximately 20 minutes. Serve it hot
with chunks of real butter on top.

– – – – – – – – – – – – – – – – – –

Title: Creamed Turnip Soup
Categories: Soups, Vegetables
Yield: 4 Servings

1 lb Turnip greens
1 T Chopped shallots
1/2 T Olive oil
1 c Cream
2 Peppercorns
1/4 c White wine
3 oz Finely grated Parmesan
-cheese
Salt and pepper to taste

Blanch turnip greens, then submerge in ice water and drain. Lightly
saute shallots in olive oil. Add cream, peppercorns and white wine.
Reduce by half and strain. Place blanched turnip greens in food
processor. While pureeing add cream mixture. Add cheese, salt, and
pepper.

MM Format by John Hartman
Fidonet Cooking Echo Recipe Submitter unknown

MMMMM

AUTUMN APPLE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Low-Cal
Cakes Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg, slightly beaten
2 tb Soft butter
1/4 c Sugar
1/4 c 2% yogurt OR
3/4ts lemon juice + 2% milk
1/3 c 2% milk
1/2 c Bran
1 md Apple, grated
1/2 c Raisins, soaked
1/2 c Rolled oats
DRY INGREDIENTS
1/3 c Wholewheat flour
1/3 c All-purpose flour
3/4 ts Baking powder
1/2 ts Baking soda
3/4 ts Cinnamon
1/4 ts Salt

In large bowl, combine the first nine ingredients.
Sift dry ingredients together. Add to bran mixture,
stirring until moistened. Spoon into muffin cups.
Bake at 425 F about 20 minutes or until golden brown.
Makes 12 small muffins.

1 muffin contains 114 calories, 1 starch choice, 1/2
fruit, 1/2 fat

Source: Enjoy B.C. Fruit the Diabetic Way by Elaine
Johnston c. 1982 Shared and tested by Elizabeth Rodier
Sept 93

– – – – – – – – – – – – – – – – – –

PORTUGUESE BISCOTTI

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1/2 c Butter
1 tb Lemon zest
1/4 c Lemon juice
3 Egg
3 c Flour

In large bowl of an electric mixer, beat 1 cup of the
sugar and butter until well blended. Add lemon peel
and juice; mix to blend. Beat in eggs, 1 at a time,
until smooth. Gradually stir in 3 cups of the flour,
mixing well. cover and chill until dough is firm
enough to handle easily, at least 3 hours or as long
as 2 days. For easier handling, chill the dough
before you form the ring-shaped cookies. Divide dough
in half. Cover and chill 1 portion. Divide other half
into 8 equal pieces. With floured fingers, roll each
piece on a lightly floured board to make a 10-inch
rope. Overlap ends of each rope slightly to form a
ring. Place rings about 1 inch apart on a greased
14×17 inch baking sheet. Sprinkle light with sugar.
Bake in a 300 F. oven until golden, 35-40 minutes.
Remove cookies from pans and let cool completely on
racks. Repeat with remaining dough. Serve or store
airtight up to 10 days.

– – – – – – – – – – – – – – – – – –

Title: JEAN PARE’S GRANOLA CHIPS
Categories: Cookies, Chocolate, Fruits
Yield: 84 servings

Preheat oven to 350~
1 c Butter/marg, softened
3/4 c Sugar
3/4 c Brown sugar, packed
2 Eggs
1 ts Vanilla extract
1 1/2 c Flour
2 c Granola (i like the kind
With fruit added)
1 c Rolled oats
1 ts Baking powder
1/4 ts Salt
1 c Raisins
1 c Semi-sweet chocolate chips

Cream butter and sugars together well. Beat in eggs one at a time. Add
vanilla.

Add remaining ingrediants (it works best if the are mixed together first).
Drop by spoonfulls (a mechanical ice cream scoop works well) onto a greased
(or with parchment paper) cookie sheet. Bake at 350~F (180C) oven for 10-12
minutes.

Options: substitute the chocolate chips for the same amount in dark
chocolate bars (“Burnt Almond” is my favourite) cut in to chunks.
: Add candied cherries, sprinkles etc.

Recipe submitted by Mary Lou Kakanowski. From the Jean Pare’s Companys
Coming Cookies book.

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