SPICY GARLIC FISH FRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb White fish fillets (sole,
-whiting, cod, monkfish)
Salt to taste
1 t Ground cumin
Vegetable oil for
-deep-frying
1/2 ts Ground coriander
3 Garlic cloves, crushed
1 t Ground anise seeds
1/2 ts Chile powder
1 tb Lemon juice
Lettuce leaves
Sliced radishes

Remove any skin and bones from fish, rinse and pat dry
with paper towels. Cut into large chunks.

Mix together cumin, coriander, ground anise, chile
powder, garlic, lemon juice and salt, blending to a
smooth paste. Spread over fish, cover and refrigerate
1 hour.

Half-fill a deep pan or deep-fryer with oil and heat
to 350 F. (175C) or until a 1-inch bread cube browns
in 50 seconds. Cook fish, a few pieces at a time, 2 to
3 minutes, until golden brown. Drain on paper towels.
Serve hot, garnished with lettuce and radish slices.

From: Steve Herrick Source: [The Book of Curries and
Indian Foods by Linda Fraser ISBN 0-89586-820-2]

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Title: ROSEMARY’S CHICKEN SALAD
Categories: Salads, Chicken
Yield: 10 servings

2 lb Cubed cooked chicken
2 c Chopped celery
2 ts Toasted bread cubes
2 1/2 c Miracle Whip
4 ts Toasted chopped almonds
2 1/2 ts Lemon juice
2 ts Grated onion
1 ts Salt
3/4 c Shredded cheddar cheese
1/3 c Bread crumbs

Contributed to the echo by: Janice Norman Hot Chicken Salad ROSEMARY’S
CHICKEN SALAD Combine chicken, celery, bread cubes, salad dressing,
almonds, lemon juice, onion and salt. Lightly place into 2 inch deep
baking pan. Sprinkle with cheese and bread crumbs. Bake at 350 for
25-30 mins until bubbly.

Servings: 10

MMMMM

Key lime Pie 3

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups crushed graham crackers
1/4 cup sugar
1/2 cup melted margarine
cool whip
(12 oz/thawed)
6 ounces cream cheese — softened
1 can sweetened condensed milk
1 cup lime juice — fresh
(or frozen limeade
scant green food coloring
optional

1. Mix graham cracker crumbs, sugar and margarine together and press into
a 9×13 inch pan. Bake at 350 for 10 – 15 mins
until slightly brown. remove and cool. 2. Blend together cool whip, cream
cheese, sweetened condensed milk, lime juice and food coloring. Spread into
pan and chill till firm. Could omit crust step and put filling into sherbet
glasses.

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Macaroni with Broccoli Blue Cheese Sauce

Recipe By : Wholefood Harvest
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups wholewheat macaroni
2 cups broccoli
2 tablespoons margarine
1/4 cup wholewheat flour
1/2 teaspoon dried mustard
salt pepper
2/3 cup milk
1/2 cup yogurt
1 1/2 cups Stilton or other blue cheese

Cook macaroni until just cooked. Cook broccoli for 3 min. in boiling
salted water.

Melt margarine, add flour, mustard, salt pepper and cook for 2 min.
stirring occasionally. Gradually add milk with a whisk. Stir briskly
until smooth. Remove from the heat; stir in yogurt and blue cheese.
Reserve a few t. of sauce for the top and mix the remaining sauce into the
macaroni, gently folding in the broccoli.

Grease an ovenproof dish, fill with the mixture, spread remaining sauce on
top and bake for 20 min. at 350.

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Title: WEIGHT WATCHERS PASTA NOODLE SALAD
Categories: Salads
Yield: 1 servings

1 c Cooked thin spaghetti
3 oz Diced cooked chicken
1/2 c Bean sprouts
1/4 c Sliced green onions
1/4 c Diced red pepper
1/2 oz Dry roasted peanuts, chopped
2 tb Reduced-sodium soy sauce
1 tb Water
1 tb Creamy peanut butter
3/4 ts Peanut oil
1/2 Garlic clove, minced
1/4 ts Minced pared gingeroot
1/4 ts Chinese sesame oil
ds Ground red pepper
1 c Shredded lettuce

In medium mixing bowl combine spaghetti, chicken, bean
sprouts, scallions, bell pepper, and peanuts; set
aside. In blender combine remaining ingredients
except lettuce and process on high speed until
thoroughly combined. Add to spaghetti mixture and
toss to coat. Cover and refrigerate until chilled,
about 30 minutes.

To serve, on serving platter arrange lettuce around
edge of platter; fill center of platter with spaghetti
mixture.

Each serving provides; 2 1/2 Protein Exchanges, 1
Bread exchange, 2 vegetable exchanges, 1 1/2 fat
exchange, 680 mg sodium, 38 mg cholesterol

Note: sometimes I use different veggies, the dressing
is the best part.

From: Kathy Smith on
rec.food.recipes

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Five Layer Bars

Recipe By : Hershey’s Centennial Classics
Serving Size : 1 Preparation Time :0:00
Categories : American Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup (1-1/2 sticks) butter or margarine
1 3/4 cups graham cracker crumbs
1/4 cup Hershey’s® cocoa
2 tablespoons sugar
1 can (14oz) sweetened condensed milk
1 cup (6oz ) Hershey’s® Semi-Sweet Chocolate Chips
1 cup raisins, chopped dried apricots or
miniature marshmallows
1 cup chopped nuts

Heat oven to 350°F. Place butter in 3x9x2-inch baking pan. Heat in oven
until melted; remove pan from oven. Stir together crumbs, cocoa and sugar;
sprinkle evenly over butter. Pour sweetened condensed milk evenly over crumb
mixture. Sprinkle with chocolate chips and raisins. Sprinkle nuts on top;
press down firmly. Bake 25 to 30 minutes or until lightly brown. Cool
completely in pan on wire rack. Cover with foil; let stand at room
temperature 6 to 8 hours. About 36 bars.

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NOTES : Golden Bars: Substitute 1 cup REESE’S Peanut Butter Chips for
chocolate chips. Sprinkle 1 cup golden raisins or shopped dried apricots over
chips. Proceed as above.

Title: Caesar Salad with Fennel and Red Pepper
Categories: Salads, Ceideburg 2
Yield: 6 servings

1 sm Head romaine lettuce,
-leaves torn into bite-size
-pieces
2 sm Fennel bulbs, thinly sliced
1 Red bell pepper, seeded,
-deveined and thinly sliced
3/4 c Coarsely chopped toasted
-walnuts
2 tb Fresh lemon juice
2 Cloves garlic, minced
4 Anchovy fillets, rinsed,
-dried, minced
1 Egg slightly beaten
1/2 c Olive oil
1/2 ts Freshly ground black pepper
1/3 c Grated Parmesan cheese

Nuts add a crouton-like crunch an crisp vegetables add extra flavor
to this unique yet straightforward version from “Season to Taste,” by
Jeanette Ferrary and Louise Fiszer (Simon and Schuster, 1988). In a
large salad bowl, combine lettuce, fennel, red pepper and walnuts. In
a small bowl, mix remaining ingredients until well blended. Pour over
salad and toss well.

Makes 6 servings. Posted by Stephen Ceideburg; February 14 1991.

MMMMM

Bean Soup

Recipe By : Source: The Meal Challenge Cookbook, by Roerig
Pharmaceuti
Serving Size : 12 Preparation Time :0:00
Categories : Beans Soups Stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup red kidney beans, dried — rinsed and drained
1 cup white lima beans, dried — rinsed and drained
1 cup chick-peas (garbanzo beans), dried — rinsed and
drained
1 Tbsp olive oil
1 large onion — coarsely chopped
1 clove garlic — finely chopped
2 cups stewed tomatoes, low sodium — (14 1/2 oz)
4 cups condensed chicken broth — ( 3-10 1/2 oz cans)
6 cups water
2 1/2 cups lean ham — cubed
2 Tbsp fresh lemon juice
1/4 tsp freshly ground black pepper
1/4 tsp chopped fresh parsley

METHOD:
In large bowl, rinse and drain all dried beans. Cover with 8 cups fresh
water and refrigerate. Soak minimum of 4 hours, preferably overnight.
In 8-quart pot, over medium-high heat, pour in olive oil. When
sizzling, cook onion and garlic 2-3 minutes, stirring frequently, until
onion is translucent.
Drain beans and rinse under cold running water. Place beans in pot and
add tomatoes, broth, and water. Bring to boil, stirring occasionally.
Reduce heat to medium-low. Cook soup, uncovered, 1 hour 50 minutes, or
until beans are tender. Stir occasionally.
Stir in ham cubes, lemon juice and pepper. Cook 10-15 minutes, until
ham is heated through. Serve garnished with parsley.

Serving Size: 1 cup

Yield: 12 servings

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NOTES : Diabetic Choices: (1 cup)
Exchanges Per Serving: 1 starch/bread, 1 vegetable, 1-1/4 lean meat

Per Serving: 163 calories, 20 gm carbohydrate, 14 gm protein, 3 gm fat

Source: The Meal Challenge Cookbook, by Roerig Pharmaceutical

Title: ASPARAGUS WITH BACON
Categories: Diabetic, Vegetables, Side dish, Meats
Yield: 4 sweet ones

1 1/2 lb Asparagus;* cut diagonally
-into 1″ pieces
10 oz (2 pkg) frozen apaparagus;
2 tb Fresh parsley; snipped
2 tb Lemon juice;
1/4 ts Salt;
2 sl Bacon; fried and chopped

* 2 PACKAGES (10 oz) frozen cut asparagus can be
substitued for the fresh asparagus. Cook as directed
on package; drain.

Place steamer basket in 1/2″ water in saucepan or
skillet (water should not touch the bottom of basket).
Place lower stalk pieces in basket. Cover tightly and
heat to boiling; reduce heat. Steam 4 minutes. Add
tips. Cover tightly and steam until crisp-tender, 4 to
5 minutes longer. Toss asparagus with parsley, lemon
juice and salt. Sprinkle with bacon.

MICROWAVE DIRECTIONS: Place asparagus, 1/2 cup water
and 1/4 teaspoon salt in 1 1/2-quart microwable
casserole. Cover tightly and microwave on high (100%
depending how powerful the microwave is) 3 minutes,
less if very powerful ( my microwave is an older
one..in fact 20 years); stir. Cover and microwave
until crisp-tender, 2 to 3 minutes longer. Let stand 1
munites; drain. Continue as directed. Serving size
3/4 cup. Food Exchanges per serving: 1 VEGETABLE
EXCHANGES + MAYBE 1/2 HIGH-FAT MEAT EXCHANGE; CAL: 75;
(Bacon listed as Saturated Fat, but we wouldn’t use it
anyhow would we).

Source: Betty’s Crocker’s New American Cooking by
WHOM (1983) Brought to you and yours via Nancy O’Brion

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LEMON GINGER BEEF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound Flank steak
* (recipes follows) *
1 tablespoon Cornstarch
1 cup Thin,diagonally sliced
1 tablespoon Dry sherry
Carrots
2 tablespoon Peanut oil
1 md Onion — cut into chunks
10 milliliter Garlic — minced
1 can (16 oz) cut green beans
1 Lemon Ginger Sauce
1 cup Sliced fresh mushrooms
—–LEMON GINGER SAUCE—–
1 tablespoon Fresh lemon juice
1 tablespoon Slivered ginger root
2 tablespoon Honey
10 milliliter Garlic — minced
1 tablespoon Dry sherry
1 teaspoon Cornstarch

Slice meat into thin bite-size pieces, cutting across the grain. Combine with
cornstarch,sherry, 1 tablespoon oil and the garlic. Marinate for 30 minutes.
Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add remaining 1
tablespoon of oil . Stir fry the meat 2 to 3 minutes or just until cooked.
Remove from pan; set aside. Add carrot and onion. Stir fry for 2 minutes. Add
1 tablespoon of bean liquid. Cover and steam for 2 minutes or until tender
crisp. Add drained beans,mushrooms and Lemon Ginger Sauce. Bring to a boil;
cook,stirring constantly, until thickened and translucent. Add meat; heat
through. Serve over cooked rice,if desired.Makes 4 servings. LEMON GINGER
SAUCE: Combine all ingredients; mix well.

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