Green Bean Casserole

Recipe By : Fat-Free Holiday Recipes
Serving Size : 12 Preparation Time :0:15
Categories : Thanksgiving Casserole

Amount Measure Ingredient — Preparation Method
– – ——– ———— ——————————–
30 ozs frozen French-cut green beans — thawed and drained
10 3/4 ozs cream of mushroom soup
1/2 c fat-free sour cream
1/4 tsp black pepper
4 tbsps fat-free parmesan cheese
2 tbsps Italian bread crumbs

Preheat oven to 350. Prepare a 2-quart with cooking spray; set aside. In a
mixing bowl, combine green beans, mushroom soup, sour cream, and black
pepper. Place green bean mixture into prepared dish. Combine parmesan
cheese and bread crumbs in a small bowl. Sprinkle over green bean mixture.
Bake for 50 minutes or until top is lightly browned.

– – – – – – – – – – – – – – – – – –

Per serving: 62 Calories; 1g Fat (16% calories from fat); 3g Protein; 10g
Carbohydrate; 2mg Cholesterol; 191mg Sodium

Nutr. Assoc. : 3458 0 0 0 0 0

Cowboy Caviar

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 1 Preparation Time :0:00
Categories : New Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Sprigs thyme
4 Sprigs marjoram
1 Cup Cider Vinegar
1 C ider vinegar
2 Teaspoons salt
1 cinnamon stick
2 Cups water
8 black peppercorns
2 bay leaves
1 fresh New Mexico red chile- — cut into rings
seeded,
1 red jalapeno,seeded, — cut into rings
1 green jalapeno, seeded, — cut into rings
1/4 Bunch cilantro leaves — chopped
1 Small red bell pepper, — seeded and diced
1/2 Cup diced celery
1/2 diced carrot
1/2 Cup diced red onion
3 Small Serrano chiles, — sliced into fine
rings
3/4 Cup black eyed peas, — cooked until tender
2 Tablespoons extra-virgin olive oil
Salt and pepper

Place the thyme and marjoram in a large stainless steel pan with the vinegar,
salt, cinnamon stick,
water, peppercorns, and bay leaves. Bring to a boil, reduce the heat, and
simmer for 15 minutes.
Strain and reserve the liquid. To the liquid, add the New Mexican chiles, red
and green jalapeno
rings, cilantro, bell pepper, celery, carrot, and simmer until the vegetables
are al dente, about 5
minutes. Add the onions and Serrano chiles, simmer for 2 minutes. Using a
spider, remove the
vegetables and place in a bowl along with the cooked black eyed peas. Reduce
the liquid to 3
tablespoons. Transfer the liquid to the bowl with the vegetables. Add the oil
and season with salt
and pepper.

Yield: 2 cups

– – – – – – – – – – – – – – – – – –

Title: Lutfisk
Categories: Seafood, Ceideburg 2
Yield: 2 servings

2 1/2 lb Lutfisk
1 c Slaked lime
2 qt Oak or maple ashes

MMMMM———————–MUSTARD SAUCE—————————-
2 tb Butter
ds Of pepper
3 tb Flour
3 c Fish stock
1/2 ts Salt
1 tb Prepared mustard

Found a real gem of Americana last weekend. It’s a cookbook of Grange
recipes. For those from other parts of the world (and big US
cities), a grange is an association of farmers++they were big in the
past in the US. This is American heartland cooking++long an canned
stuff and casseroles. The seafood section was understandably
short++two pages in a book of some 300 odd pages. But a couple of
the entries caught my eye. This one for Lutefisk looks particularly
interesting. Any recipe that calls for sawing one of the main
ingredients naturally catches my eye.

Now, I’ve never had Lutefisk in spite of being half Swedish. Both
sides of my family were busy becoming Americans and none of the
ethnic delicacies made it down to us third generation kids. Being a
full- fledged, All-American boy, I naturally resent being deprived of
my roots and am eager to sue someone for the grievous affront of
never having had lutefisk when I was growing up. Can’t for the life
of me figure out who to sue though…

Traditional on Christmas Eve. (Dried Imported Cod)

Saw fish into 3 parts, clean thoroughly and place in a wooden bowl or
pail. Add water to cover and set in a cool place for 5 to 6 days.
Change water each day. Remove fish and thoroughly clean wooden bowl.
Make a solution of water, lime and ashes and allow to stand
overnight. Drain off clear liquid and pour over soaked fish, set in a
cool place for 7 days. When fish is soft, remove from solution, scrub
bowl well and soak fish for several days in cold clear water. Cook
in boiling salted water at simmering temperature for about 20
minutes. Drain well and serve. The Norwegians serve the fish with
melted butter; the Swedes serve it with white or mustard sauce. Allow
1/3 pound per person.

MUSTARD SAUCE:

Melt 1 1/2 T. butter, blend in flour, salt and pepper, add fish stock
gradually, stirring constantly until thickened then cook for an
additional 3 minutes. Add mustard and remaining butter. Serve with
boiled lutfisk, haddock or cod.

Makes 2 1/2 cups sauce.

NOTE: If fish stock is salty do not add salt listed.

NELL MAY, Bennett Valley Grange, No. 16.

From “Our Favorite Grange Recipes”, compiled and edited by the Home
Economics Committee of the California State Grange, Gladys True,
Chairman. Printed by the Record of Yolo County, 1965.

Posted by Stephen Ceideberg; October 26 1992.

MMMMM

Apple Pudding

Recipe By : Eloise Griesmeyer
Serving Size : 9 Preparation Time :1:00
Categories : Desserts Breads, Muffins Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1/4 cup shortening
2 medium eggs
1 cup flour
1 teaspoon nutmeg
1/2 teaspoon cinnamon
2 cups apples — peeled diced
1 cup walnuts — chopped
1 teaspoon baking soda
1/8 cup hot water

1. Mix together sugar and Lighter Bake. Mixture will be crumbly.
2. Add eggs mix at low speed until blended.
3. Stir together flour, nutmeg cinnamon, and add to sugar mixture,
blending well.
4. Stir in apples walnuts until all coated completely.
5. Dissolve baking soda in hot water and stir into batter.
6. Pour into greased floured square baking dish and bake at 375 until a
knife inserted near center comes out clean – approximately 35 – 45 minutes.

– – – – – – – – – – – – – – – – – –

NOTES : Use rome beauty or jonathon apples.

Good plain, but also good with whipped cream or hot caramel syrup poured on
top.

SPINACH, TURKEY AND FETA SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Miamiherald Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Red bell pepper — cut into
-1/4"strips
1 md Yellow bell pepper — cut into
-1/4″ strips
1/2 c Diced red onion
1 lb Cooked turkey breast — cubed
1 t Salt
2 tb White wine vinegar
1 t Minced garlic
1 t Dried oregano
1 t Sugar
1/2 ts Pepper
1/3 c Olive oil
1 bn Spinach — tough stems removed
1/4 lb Feta cheese
1/2 c Calamata olives — pitted and
-sliced

Place peppers, onion and turkey cubes in a large bowl.
In a small bowl, whisk together vinegar, garlic,
oregano, sugar, pepper, olive oil and salt until
blended. Pour over turkey mixture. Add spinach and
gently toss to mix. Finely crumble feta into salad;
top with olives.

Nutritional info per serving: 449 cal; 42g pro, 11g
carb, 28g fat (54%)

Source: Miami Herald, 8/17/96 format by Lisa Crawford,
7/28/96

– – – – – – – – – – – – – – – – – –

Chicken and Smoked Sausage Gumbo

Recipe By : COOKING LIVE SHOW #CL8733
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Live Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as Andouille or
Kielbasa, cut crosswise into 1/2-inch slic
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups water
1 pound boneless chicken meat — cut into 1″ chunks
1 teaspoon Rustic Rub
2 tablespoons chopped parsley
1/2 cup chopped green onions
1 tablespoon file powder

Combine the oil and flour in a large cast-iron or enameled
cast-iron Dutch oven over medium heat. Stirring slowly and
constantly for 20 to 25 minutes, make a dark brown roux,
the color of chocolate. Add the onions, celery, and bell
peppers and continue to stir for 4 to 5 minutes, or until
wilted. Add the sausage, salt, cayenne, and bay leaves.
Continue to stir for 3 to 4 minutes. Add the water. Stir until
the roux mixture and water are well combined. Bring to a
boil, then reduce heat to medium-low. Cook, uncovered,
stirring occasionally, for 1 hour.

Season the chicken with the rub and add to the pot.
Simmer for 2 hours. Skim off any fat that rises to the
surface. Remove from the heat. Stir in the parsley, green
onions, and file powder.
Remove the bay leaves and serve in deep bowls.

– – – – – – – – – – – – – – – – – –

BLACK BEAN AND QUINOA CHILI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–VEGETARIAN TIMES; JAN 95—–
1 c Quinoa — rinsed and drained
2 c Water
1 tb Vegetable oil
1 lg Onion — diced
1 Green bell pepper — seeded an
1 c Celery — chopped
1 Jalapeno pepper — seeded and
2 Tomatoes — cored and diced
1 c Carrots — diced
32 oz Black beans, canned — drained
28 oz Canned crushed tomatoes
1 tb Chili powder
1 tb Dried parsley
1 tb Dried oregano
2 ts Ground cumin
1/2 ts Black pepper
1/2 ts Salt
4 Green onions — chopped

Combine quinoa and water in saucepan, cover and bring to a simmer over medi
heat. Cook until liquid is absorbed, about 15 to 20 minutes. Remove from he
and let stand about 10 minutes.

Meanwhile, heat oil in a saucepan; add onion, bell pepper, celery and
jalapeno. Saute 7 minutes over medium heat. Stir in fresh tomatoes and
carrots; saute 3 to 4 minutes. Stir in beans, crushed tomatoes, and
seasonings; cook about 25 minutes over low heat.

Ladle chili into bowls and top with green onions if desired. Makes 8 servin

per serving: 201 cal; 8 g prot; 3 g fat; 34 g carb; 0 chol; 40 mg sod; 8 g
fiber; vegan

Posted on GEnie Food Wine RT Dec 21, 1994 by DEEANNE

Nutritional information per serving: xx calories, xx gm protein, xx mg
cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x
gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories
from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook
and PlanoNet Lowfat Luscious echoes

From: Fleurette Delisle Date: Mon, 01-1

– – – – – – – – – – – – – – – – – –

Date: Sat, 09 Oct 93 23:06:21 CDT
From:

Graham Cracker Cookies

2 egg whites
4 tbs brown rice syrup
5 graham crackers (crushed fine)

Beat the egg whites to a froth (ie. not stiff,just foamy) add the syrup
and continue to beat until well mixed. Stir in the crushed grahams.
Drop onto a non-stick baking surface, making about 16-20 mounds. If you
make 20 cookies, they will be 1/4 gram fat each (5 grams per graham used,
so its 5/20 or 1/4). Each graham cracker is 60 calories, so 300/20 is
15 calories per cookie not counting the rice syrup or the whites. Bake
at 400F for 10-12 minutes. These cookies come out crisp! And chewey!

THE TAFT SALAD (EN)

Recipe By : TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Lettuce
Grapefruit
Pears
Apples
Cream cheese
Grapes
Pimento
French dressing

In center of leaves of lettuce, place three slices of cored eating apples
and arrange them so that they overlap in a circular shape. Garnish center of
apples with a rosette of cream cheese and arrange two sections of grapefruit
and two slices of pear (long cut) around apples. Garnish top of grapefruit
and pear with grapes, two on each section and radiate julienned pimento
strips from center just across top of apples. Drizzle salad with French
dressing.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

– – – – – – – – – – – – – – – – – –

NOTES : (taken from The Edgewater Beach Hotel)

APPLE STREUSEL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MARTHA WHITE’S SOUTHERN SAMP—–
1 Cup Martha White All-Purpose Flour, sifted
1 Tablespoon Baking powder
1 Cup Martha White Whole Wheat Flour
1 Egg
1 Cup Chopped apple (about 1 med)
1/4 Cup Vegetable oil
1/3 Cup Firmly packed brown sugar
Streusel Topping (below)

Preheat oven to 400. Grease muffin cups. Stir together flours, apple,
sugar, baking powder, and salt in mixing bowl. Beat egg in separate
bowl; stir in milk and oil. Add liquid mixture to dry ingredients,
stirring just until blended. Spoon batter into prepared muffin cups,
filling each 2/3 full. Sprinkle evenly with Streusel Topping. Bake for
15 to 18 minutes or until golden brown.

STREUSEL TOPPING ~~~~~~~~~~~~~~~~ 1/2 cup firmly packed brown sugar 1
tablespoon butter or margarine, softened 1/2 teaspoon cinnamon 1/4 cup
chopped pecans
Combine sugar, butter, and cinnamon in small mixing bowl using fingers
or pastry blender. Add pecans and mix well.
– – – – – – – – – – – – – – – – – –