Title: Parma Roulade
Categories: Appetizers
Yield: 4 servings

8 oz Parma or other smoked ham
8 oz Cream cheese
2 Parsley sprigs, chopped
Pepper

Trim the slices of ham to neat rectangles.
Finely chop the trimmings, add the cream cheese and parsley and blend
well.
Season to taste.
Roll into sausage shapes as long as the width of the ham slices.
Place a cheese roll at one end of each ham slice and roll up.
Cover and chill for 2 hours.
Serve accompanied by slices of melon.

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Title: WILD RICE AMADINE *** MM
Categories: Main dish, Beef, Grains
Yield: 8 servings

2 tb Slivered almonds
1 1/2 tb Chopped green pepper
1 tb Chopped onion
1 tb Chopped chives
1/3 c Margarine
2 2/3 c Hot water
1 ts Instant beef bouillon
4 1/2 oz Wild rice; 2 pks

Cook almonds, green pepper, onion and chives in melted margarine in heavy
2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add
hot water and instant bouillon, stirring to combine. Add rice, bring to a
boil and cook slowly, uncovered 10 minutes.
Cover and let stand 5 minutes. Drain any excess liquid from rice.

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Title: Atjar Tumis Djamur (Mushroom Pickles)
Categories: Pickles, Mideast
Servings: 4

8 oz Mushroom, fresh; sliced
3 oz Shallots; slivered
3 c Vinegar, white
1 ts Cumin powder

Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five
minutes. Place mushrooms and shallots in a small pan (not aluminum) and
cover with a saucer and weight to hold it down. Pour vinegar mixture
over mushrooms to cover. Return pan to stove and bring to a simmer. Simmer 10
to 15 minutes or until mushrooms are just tender. Remove from heat and let
mushrooms cool in the vinegar. Drain and refrigerate until ready to serve.

Calories per serving: 35 Number of Servings: 4 Fat grams
per
serving: 0 Approx. Cook Time: 0:30 Cholesterol per serving:
Marks:

MMMMM

Spinach and Artichoke Dip

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Casseroles
Cheese Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package (10 oz) frozen chopped spinach — drained
12 ounces Monterey jack cheese — shredded
12 ounces Mozzarella cheese — shredded
1/2 cup Parmesan cheese — grated
1/2 cup sour cream
1/2 cup mayonnaise
1 can (14 oz) Artichoke Hearts — drained and chopped
5 slices Provolone cheese

Preheat oven to broil. Drain spinach well and combine with the next 6
ingredients in a microwave safe dish; mix well. Microwave on High until
bubbly. Top with provolone cheese. Broil until cheese is melted and lightly
browned. Serve with salsa and tortilla chips. Yield 16 to 20 serving

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Salami and Parmesan

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Beef Cheese
Appetizer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound salami — cut into 8 cubes
2 eggs — beaten
4 tablespoons Parmesan cheese — grated
walnut oil — for frying

Dip salami cubes into beaten egg then roll in Parmesan to coat. Fry in deep
hot oil for 30 second. Drain. Serve warm.

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Per serving: 98 Calories; 8g Fat (70% calories from fat); 6g Protein; 1g
Carbohydrate; 66mg Cholesterol; 362mg Sodium

NOTES : Total Grams- 4.0; Grams/serving- 0.5 per cube

LEMON-CHEESE PRESSED COOKIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter or margarine,
softened
1 pk (3 ounces) cream cheese,
softened
1 c Sugar
1 Egg
1 t Grated lemon peel
1 tb Lemon juice
2 1/2 c Flour
1 t Baking powder

Cream butter, cheese and sugar until fluffy. Blend in remaining
ingredients. Cover, chill 1 hour.

Heat oven to 375. Fill cookie press with 1/4 of dough at a time; form
desired shapes on ungreased baking sheet. Bake 8 to 10 minutes or
until light brown on edges. About 5 dozen 2-inch cookies.

From: Betty Crocker’s Cookbook

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Marinated Garlic and Olives

Recipe By : cindy@solan.unit.no (Cindy Kandolf)
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
25 large cloves garlic
25 large olives
100 milliliters water
100 milliliters olive oil
100 milliliters apple cider vinegar
1 teaspoon salt
2 teaspoons blended herbs
1 bay leaf

Peel garlic and boil in water 4-5 minutes. Mix garlic and olives together
in a jar. Blend the marinade and boil. Pour, warm, over garlic and olives.
Let the jar stand at room temperature for about 1 week, then store in a
cool place.

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Title: FAMILY FAVORITE BURGERS
Categories: Hamburger, Main dish, Meats
Yield: 6 servings

1 1/2 lb Ground Beef
2 ea Bread; Fresh Bread Crumbs
1/3 c Milk
1/4 c Catsup
1/4 c Onion;Finely Chopped,1 small
1 ts Salt
2 ts Horseradish
2 ts Worcestershire Sauce
1 tb Mustard; Prepared

Mix all ingredients together. Shape mixture into 6
patties, each about 3/4-inch thick. Broil or grill
patties, 4-inches from the heat, turning once, until
the desired doneness is reached, about 10 to 15
minutes.

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Title: Coconut Cream Pie
Categories: Pies
Yield: 8 servings

1 Deep dish pie crust 4 T Butter
1 c Shredded coconut 2 T Vanilla
6 Eggs 3 T Shredded coconut
2 c Sugar 2 t Cream of tartar
2 T Corn starch 6 T Sugar
3 c Milk

Prepare one nine inch deep dish pie shell. Preheat oven to 350F.

PUDDING
Separate eggs and set whites aside for meringue. Mix egg yolks, sugar,
corn starch, milk, vanilla and butter. Stir in 1 cup of shredded coconut.
In top of double boiler, cook mixture until thick, stirring constantly.
Pour pudding into previously prepared deep dish pie shell.

MERINGUE
Beat egg whites and 2t cream of tartar until foamy. Slowly beat in 6T
sugar, 1T at a time. Continue beating until stiff and glossy. Beat in 1t
vanilla. Heap meringue onto top of pie filling. Carefully seal meringue
to edge of pie crust to prevent shrinking or weeping. Top meringue with
3T shredded coconut.

Bake pie at 350F until meringue is a delicate brown color. Cool pie away
from draft.

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Title: Sichuan Beef and Snow Peas Stir-Fry
Categories: Main dish, Stir-fry, Meats
Yield: 4 servings

1/2 lb Tender beef steak
2 tb Cornstarch; divided
3 tb Kikkoman Soy Sauce; divided
1 tb Dry sherry
1 Garlic clove; minced
1/4 ts Crushed red pepper
-OR up to double this amount
2 tb Vegetable oil; divided
6 oz Fresh snow peas; trimmed
1 md Onion; chunked
1 md Tomato; chunked

Slice beef across grain into thin strips. Combine 1 Tbsp. _each_
cornstarch and soy sauce, sherry and garlic; stir in beef. Let stand 15
minutes. Meanwhile, blend remaining 1 Tbsp. cornstarch, 2 Tbsp. soy
sauce, red pepper and 3/4 cup water; set aside. Heat 1 Tbsp. oil in hot
wok or large skillet over high heat. Add beef and stir-fry 1 minute;
remove. Heat remaining 1 Tbsp. oil in same pan. Add snow peas and onion;
stir-fry 3 minutes. Add beef, soy sauce mixture and tomato. Cook,
stirring, until sauce boils and thickens and tomato is heated through.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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