Title: Gingered Chicken Salad
Categories: Salads
Yield: 4 servings

2 c Cubed Cooked Chicken Breast
1/2 c Sliced Scallions
1 c Snow Peas, Julienned
1 c Bean Sprouts
1 c Thinly Sliced Mushrooms
2 tb Low Sodium Soy Sauce
2 tb Finely Minced Ginger
1 tb Oil
1/2 ts Oriental Sesame Oil (Opt)
1/3 c Lemon Juice
1 cl Garlic Finely Minced
1 bn Watercress (Garnish)

Place The Chicken, Scallions, Peas, Bean Sprouts Mushrooms in A
Large Bowl. Combine The Soy Sauce, Ginger, Oil, Sesame Oil, Lemon
Juice Garlic And Toss With The Chicken Mixture. If Desired,
Transfer To A Bed Of Lettuce On A Serving Platter And Arrange
Watercress Around It.
(6.2 Grams Fat, 29 Percent Cal. From Fat.)

MMMMM

Peach Upside-Down Cake

Recipe By : THE DESSERT SHOW
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter
3/4 cup brown sugar
5 canned peach halves
5 cherries
1/3 cup butter
1 egg
1 1/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup light molasses
1/2 cup boiling water
Whipped topping

In an 8 by 8 inch-baking pan, melt 3 tablespoons butter. Add 1/4 cup brown
sugar and blend. In hollow of each peach half, place a cherry. Invert peach
halves in pan at corners and center. Cream butter and remaining 1/2 cup
brown sugar. Add egg and beat well. Sift together flour, baking soda,
cinnamon, ginger, cloves and salt. Combine molasses and water and add
alternately with dry ingredients to creamed mixture. Pour mixture carefully
over fruit. Bake 45-50 minutes or until done. Let stand 5 minutes on cake
rack. Invert over serving plate and remove pan. Serve warm with whipped
topping.

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Title: HINT OF GINGER MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

——————FOR POULTRY, PORK, FISH——————
3/4 c Soy sauce
1/4 c Dry sherry
1 Small carrot; peeled, minced
1 Garlic clove; minced
1 tb Sweet red pepper; minced
1 1/2 ts Ginger root; minced
2 Small scallions; chopped
1 ts Lemon peel; grated

Combine all ingredients in a bowl. Makes about 1-1/4
cups

—–

CORNBREAD AND BACON STUFFING

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cornbread
6 Bread slices
6 Bacon slices
1 c Onion
2 Eggs
1 t Poultry seasoning
1/4 ts Salt
1 c Chicken broth

Preheat oven to 350 degrees if cooking stuffing alone.
Coarsely crumble enough cornbread to make 3 cups.
Toast bread slices and cut into cubes. In a skillet,
cook bacon until crisp; crumble and set aside. Cook
onion in the bacon drippings until tender but not
brown. In mixing bowl, combine eggs, bacon, onion,
poultry seasoning and salt. Add cornbread and bread
cubes; toss lightly until well mixed. Add enough
chicken broth to moisten; toss gently to mix. Bake
uncovered in an ungreased 1 1/2-quart casserole for
about 30 minutes. Or use to stuff 8 lb. turkey.

Source: unknown From the recipe files of Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

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Title: Fresh Fig Cookies
Categories: Cookies
Yield: 36 cookies

1 c Sugar
1/2 c Shortening
1 Egg
2 c Flour
1 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1/2 ts Cloves
1 c Fresh figs, peeled chopped
1/2 c Walnuts, chopped

Cream sugar and shortening and add beaten egg. Sift dry ingredients and
blend with creamed mixture. Fold in figs and nuts. Drop by spoonfuls on
greased sheet. Bake in preheated oven at 350 F. for 15 to 20 minutes.

From: Sara and Amy Rusk
Source: Fast Fun Recipes Featuring Fresh Figs From California
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Broccoli Chicken Casserole

Recipe By : Better Homes Gardens New Dieter’s Cookbook
Serving Size : 6 Preparation Time :0:15
Categories : Chicken Vegetable
Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c noodles — cooked
2 1/2 c chicken breasts without skin — chopped and cooked
1/2 c onions — chopped
10 ozs broccoli
10 3/4 ozs cream of mushroom soup
1/2 c skim milk — at room temperature
1/2 c fat-free Swiss cheese — grated
1 tsp basil
2 tsps salt
1/4 tsp black pepper

Preheat oven to 350. Cook noodles according to package directions. Drain.
Prepare the bottom of a 2 1/2-quart casserole dish with cooking spray; set
aside. In a mixing bowl, combine noodles, chicken, onions, and broccoli.
In another mixing bowl, combine soup, milk, cheese, basil, salt, and
pepper. Stir in noodle mixture. Pour entire mixture into prepared dish.
Bake, covered for 40 minutes.

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Per serving: 222 Calories; 4g Fat (16% calories from fat); 26g Protein; 20g
Carbohydrate; 66mg Cholesterol; 1127mg Sodium

Title: Banana Kiwi Pudding
Categories: Diabetic, Fruits, Desserts
Yield: 1 serving

1 1/3 c Cooked Rice 1 Ripe Banana, Mashed
1 1/3 c Milk 1/4 c Whipping cream, Whipped
1 ts Vanilla extract -(or substuite should do)
Sugar substuite equal to 2 Kiwi fruits; sliced
2 Tb of the real thing -for garnish

2 Kiwi fruits, Sliced, for garnish

Cook Rice and milk in 2-quart saucepan over medium heat until thick
and creamy (about 15-20 minutes) stirring frequently. Remove from
heat; Cool. Stir in Vanilla and sugar substitute. Just before
serving, fold in banana and whipped cream. Garnish with kiwi slices

Makes 4 servings

Per serving: calories-195, protein-4.6g, fat-6g, carbohydrate-31g
sodium-49mg and cholesterol-22mg (less if use substuite whipped cream)

Exchanges 1/2 starch/bread, 1 fruit, 1/2 skim milk and 1 fat

From the Tice Council of America P.O. Box 740121, Houston, Tx. 77274

MMMMM

Title: Marvelous Manicotti
Categories: Low, Fat
Yield: 1 servings

6 Manicotti noodles
*cooked, rinsed drained*
1/2 pk Frozen chopped spinach
*thawed and squeezed
Dry (er)*
1/2 c White mushrooms
1/2 c Shitake mushrooms
1/2 c Onion
1/2 c Pepper
*sauteed in red wine, open a
Nice bottle drink the
Rest*
1 c Fatfree cottage cheese (or
That dryer kind of cottage
Cheese)
I forgot!
4 Cloves garlic sauteed w/ the
Rest of the stuff
Italian herbs to taste
1/2 c Fatfree Parmesan

All measurings except the six noodles (which serves 2) are approximate.
Really, I guess you can put in about anything you like. stuff this mixture
into the shells. You may have some left over. So sue me. Put them in a
baking dish and pour one jar of Healthy Choice f/f spaghetti sauce over the
noodles. Bake at 400 F for about 45 minutes. From: Cynthia Barnes

converted to MM by Donna Webster Donna@webster.demon.co.uk

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VASILOPITA (NEW YEAR BREAD)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Greek Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 pk Active dry yeast
3/4 c Milk — lukewarm
3 Eggs — beaten
1 1/2 ts Grated orange rind
3/4 c Caster sugar
4 1/2 c Plain flour
1/4 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground masticha
1/2 c Butter — melted
1 Egg — for glazing
Blanched split almonds

New Year Bread is traditionally cut at midnight on New
Year’s Eve. After baking, a coin is inserted through
a slit in the base. The person who finds the coin
will have luck in the New Year. Long ago the coin
used to be a gold one, then later a silver coin was
used. These could be incorporated into the dough
before baking. Nowadays because of the nickel content
of coins it is undesirable to bake a coin in the cake.

Dissolve yeast in 1/4 cup of the milk. Add remainder
of milk, eggs, orange rind and sugar. Sift 3 cups
flour, salt and spice into a warm bowl and make a well
in the centre. Pour in yeast mixture and stir to
blend in flour, gradually adding warm melted butter.
Mix dough with hands until it comes away from sides.
Turn on to a floured surface and knead until smooth
and elastic, adding remaining flour as required.
Knead for 10 minutes. Place ball of dough in a clean
bowl brushed with melted butter. Turn dough over to
coat top with butter and cover bowl with a cloth or
plastic wrap. Leav to prove (rise) in a warm place
until doubled in bulk. Punch down and turn on to
lightly floured surface. Knead lightly and shape into
a round loaf. Place on a large greased baking sheet
or in a greased 25 cm (10 inch) deep cake tin. Cover
and let rise in a warm place until doubled – about 1
1/2 to 2 hours.

Glaze with well-beaten egg and arrange blanched
almonds in numbers to denote the New Year, pressing in
lightly. Bake in a moderately hot oven for 45 minutes
until golden brown and cooked when tested. If bread
browns too quickly place a piece of greased brown
paper on top. Cool on a wire rack.

From: “The Complete Middle East Cookbook” by Tess
Mallos ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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Minestrone

Recipe By : Gourmet March 1993
Serving Size : 6 Preparation Time :0:00
Categories : Beans Peas Chowder, Soups Stews
Gourmet Magazine To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound dried white beans — picked over and
— rinsed
1/2 teaspoon salt
1/4 pound pancetta — or sliced lean
— bacon, chopped
1/3 cup olive oil
1 onion — chopped
1 large carrot — cut into 1/2-inch
— dice
1 rib celery — cut into 1/2-inch
— dice
3 garlic cloves — chopped fine
2 zucchini — scrubbed and cut
— into 1/2-inch dice
1/4 pound green beans — trimmed and cut
— into 1/2-inch
— pieces
1/2 pound boiling potatoes
4 cups shredded green cabbage
1/2 pound kale — rinsed drained
— leaves chopped
1 can tomatoes — chopped coarse and
— drained well
— (28-ounce)
4 1/2 cups chicken broth

freshly grated Parmesan, garlic bruschetta, and dry-cured sausages as accompani
ments

In a large bowl let the white beans soak in enough water to cover them by 2 inc
hes overnight or quick-soak them. Drain the white beans, in a saucepan combine
them with enough water to cover them by 2 inches, and simmer them, uncovered,
adding more water if necessary to keep them barely covered, for 45 minutes to 1
hour, or until they are tender. Add the salt and simmer the white beans for 5
minutes more. Remove the pan from the heat and let the white beans stand, unc
overed.

In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, un
til it is crisp and pale golden, add the onion, and cook the mixture, stirring,
until the onion is softened. Add the carrots, the celery, and the garlic and
cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans,
and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stir
ring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirri
ng, until the cabbage is wilted. Add the tomatoes and the broth and simmer the
soup, covered, for 1 hour.

Drain the white beans, reserving the liquid, in a blender or food processor pur
ee half of them with 1 cup of the reserved liquid, and stir the puree and the r
emaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes
, thin it if desired with some of the remaining reserve liquid, and season it w
ith salt and pepper. The soup may be made 3 days in advance and kept covered a
nd chilled. Reheat the soup, thinning it with water as desired. Serve the sou
p with the Parmesan, the bruschetta, and the sausages.

Makes about 10 cups, serving 6 to 8.

MC formatted by Barb at Possum Kingdom using MC Buster SNT

Converted by MC_Buster.

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