Title: CURRIED APPLE-WALNUT SALAD
Categories: Salads
Yield: 12 servings

2 md Red Delicious Apples
1 md Granny Smith Apple
1/3 c + 2 T. Lemon Juice
Divided
2 c Diced Celery With Leaves
2 tb Chopped Walnuts
1/2 ts Salt, 1/4 t. Pepper
1/2 ts Curry Powder
1/4 c Water
1 tb Vegetable Oil
Boston Lettuce Leaves

Core, Halve Cut Each Apple Into 24 Slices. Do Not Peel. Combine
Apples 1/2 C. Lemon Juice in A Bowl; Toss Well. Cover Chill.
Combine Remaining Lemon Juice, Celery, Walnuts, Salt, Pepper, Curry
Powder, Water Oil in A Bowl; Stir Well. Cover Chill. To Serve,
Line A Large Serving Platter With Lettuce; Drain Apples Arrange in
Individual Servings On Top Of Lettuce. Spoon Celery Mixture Around
Apples. (Fat 2. Chol. 0.)

MMMMM

SPINACH-PARMESAN BALLS

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Packages frozen chopped
-spinach, thawed and
-squeezed dry
1 1/2 c Dry breadcrumbs
1 c Grated Parmesan cheese
1/2 c (1 stick) butter, room
-temperature
2 Eggs, beaten to blend
3 Garlic cloves, minced

Makes about 40

Salt and freshly ground pepper

Preheat oven to 325 degrees F. Combine first 6 ingredients in medium bowl.

Season with salt and pepper. Form into 2-inch balls and place on baking
sheet. Bake until just brown, about 45 minutes. Serve immediately.

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Spicy Vegetable Marinade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium carrots – bias-cut into 1/2″ pieces
4 cups Chinese cabbage, cut into 1″ pieces
1 medium cucumber, quartered lengthwise, seeded,
and cut into 1/2″ pieces
1/2 cup vinegar
1/3 cup sugar
1/4 cup vegetable oil
1 1/4 teaspoons salt
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1 clove garlic, minced
dash bottled hot pepper sauce

In covered saucepan, cook carrots 10 minutes in enough boiling
salted water to cover. Add cabbage and cucumber; return to
boiling. Reduce heat. Cook 5 minutes more or till vegetables are
almost tender. Drain, set aside.

In screwtop jar, combine remaining ingredients. Cover and shake
well. Pour dressing over vegetables. Cover; chill several hours or
overnight, stirring occasionally. Lift from marinade with slotted
spoon.

Makes 4 cups.

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Title: Fall Harvest Popcorn
Categories: Snacks, Popcorn
Yield: 1 servings

2 qt Popped popcorn; unsalted
2 cn Shoestring potatoes
1 c Mixed nuts; salted
1/4 c Butter or margarine; melted
1 ts Dill weed
1 ts Worcestershire sauce
1/2 ts Lemon pepper seasoning
1/4 ts Garlic powder
1/4 ts Onion powder

Preheat oven to 325~. Combine popcorn, shoestring potatoes and nuts in
large roasting pan. Set aside. Combne butter, dill, worcestershire
sauce, lemon pepper seasoning, garlic powder and onion powder in
small bowl; pour over popcorn mixtue, stirring until evenly coated.
Bake 8-10 minutes, stirring once. Cool completely; store in airtight
containers.

MMMMM

TUNASAURUS CRUNCH CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 lb (4 medium) potatoes
— cut into 1/2-inch cubes
2 cn Tuna packed in water
–(6 1/8 ounces each),
— thoroughly drained
1 c Frozen peas
1/3 c Sliced green onions
1 cn Cream of mushroom soup
(10 3/4 ounces)
1/4 c Lowfat milk
1/8 ts -to…
1/4 ts Pepper
1 1/2 c Crushed potato chips

Heat oven to 400 degrees. Place potatoes in shallow 1 1/2- to 2-
quart microwave-safe dish. Cover with plastic wrap, venting one
corner. Microwave on HIGH 8 minutes until just tender. Mix in
remaining ingredients except potato chips. Spoon into shallow 2-
quart baking dish; level top. Cover with potato chips. Bake about
20 minutes until mixture is bubbly and chips are lightly browned.
NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Sliced Tomatoes with Nonfat French Dressing, Pineapple Rings
and Orange Sherbet

Nutritional Information Per Serving: 420 calories; 15 g fat; 15 mg
cholesterol; 820 mg sodium; 49 g carbohydrate; 5 g fiber; 24 g
protein.

Source: The Potato Board

– – – – – – – – – – – – – – – – – –

Title: CHICKEN AVACADO RICE SALAD
Categories: Poultry, Vegetables
Yield: 4 servings

1 pk Wild/brown rice mix; (cook)
1 Large ripe avacado
1 tb Fresh lemon juice
4 Scallions; chopped
12 Pitted black olives; sliced
3 c Chicken; cooked, bite-size
1/4 c Red wine vinegar
2 ts Dijon-style mustard
1/2 c Light vegetable oil
1/2 ts Sugar
1 tb Fresh parsley; chopped

———————————-GARNISH———————————-
1/4 c Slivered almonds
OR pine nuts; toasted
12 Cherry tomatoes

Refrigerate cooked rice until cold. Peel the avacado and slice lengthwise
into 1/2 inch-thick strips. Coat with lemon juice, and refrigerate until
well chilled. In a large mixing bowl, combine the scallions, olives,
chicken and rice. Toss gently just until mixed. In small bowl, mix
vinegar, mustard, veg. oil, sugar, and parsley. Whisk together vigorously
until completely combined. Just before serving, add the avocado slices to
the chicken and rice mixture. Pour on dressing and toss gently to combine
thoroughly. Serve sprinkled with toasted nuts and cherry tomatoes.Judy
Garnett/pjxg05a

—–

Fricassee of Spring Vegetables with Black

Recipe By : CHEF DU JOUR SHOW #DJ9334
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Spring Vegetables:
1/4 cup fingerling potatoes, parboiled
1/4 cup spring onions
1/4 cup radishes
1/4 cup golden beets, cooked until tender
1/4 cup baby green zucchini
1/4 cup baby carrots
1/4 cup baby parsnips
1/4 cup snap peas
1/4 cup English peas, shelled
1 tablespoon balsamic vinegar
1 tablespoon sherry vinegar
4 tablespoons Italian parsley
2 tablespoons extra virgin olive oil
1 teaspoon truffle juice
1 tablespoon black truffles (chopped)

Preparing the Spring Vegetables with Black Truffles and Basil:
Preheat oven to 400 degree.

Prepare all the vegetables separately, peel and sear in a skillet on stove
top. Roast in a hot oven and caramelize all vegetables until light golden
brown, season and add vinegars and parsley. Add a small amount of
extra virgin olive oil, truffle juice, and truffles. Glaze vegetables
evenly,
place in a large bowl and serve hot. This dish can also be served chilled
as a salad.
Yield: 4 servings
Nutritional Breakdown

Calories 190
Cholesterol 3 mg
Fat 5.9 gm (27.6 percent of calories from fat)
Sodium 229 mg

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Title: NO-COOK STRAWBERRY JAM
Categories: Jams, Condiments
Yield: 3 servings

1 pt Strawberries; (2 Cups)
-Mashed
2 c Sugar
3 oz Liquid Pectin; 1 Pouch
2 tb Lemon Juice
3 dr Red Food Coloring; Up To
-4 Drops May Be Used

Stir the berries and sugar together in a large bowl,
blending well, and let stand for 10 minutes, stirring
occasionally. Add the pectin, lemon juice and food
coloring, blending well, and stir constantly for 3
minutes. Spoon the jam into the jars prepared for
freezer jams.

YIELD:

3 Eight Ounce Jars

Each Tablespoon Contains:

Calories: 35 Protein: 0 Grams Fat: 0 Grams
Cholesterol: 0 Milligrams Carbohydrates: 9 Grams
Sodium: 1 Milligram

NOTE 1:

This is a freezer jam and cannot be sealed with the
cookbook directions.

NOTE 2:

This recipe can be adapted for use with both
raspberries and blackberries. Use the same quantity of
fruit.

—–

Title: Smoked turkey calzones
Categories: Appetizers, Poultry
Yield: 4 Servings

2 c Frozen chopped spinach
1/2 c Part-skim ricotta cheese
1 tb Parmesan cheese, grated
1/4 ts Garlic powder
4 oz Refrigerated Pizza dough
6 oz Smoked turkey, thin slice
1 Tomato, med.,8 slices

Preheat oven to 375 degrees F. Spray baking sheet with non-stick
spray. Thaw spinach, squeeze dry. Combine spinach, ricotta, parmesan
cheese and garlic. Divide dough into 4 pieces, roll each to 6″
circle. (I probably would make up my own dough if I had time but the
pre-prepared isn’t bad.) Spread spinach mix to within 1/4″ of edges
of each circle. Place 1 1/2 oz turkey and 2 tomato slices one on half
of circle. Fold over and seal by pressing edges with fork. Place on
prepared baking sheet, bake 12-15 minutes, until browned. Can be
frozen and re-heated for lunches. Per each: 201 calories, 18 g
protein, 6 g fat, 20 g carbohydrate, 692 mg sodium, 29 mg cholesterol
From Weight Watchers Magazine, June 1991 Posted by: Sheila Exner –
January 1992

MMMMM

I used to love the old family chocolate coconut macaroon recipe, but
it’s loaded with fat. Recently, however, inspired by the suggestion of
making coconut milk from condensed milk and coconut extract, I came up
with the following modified recipe. It seems to work pretty well,
although the cookies aren’t as chewie as the fatted version was.

Chocolate Macaroons:

2 cups brown suger
1/4 cup milk

1 tsp vanilla
1 tsp coconut extract
4 cups rolled oats
4 Tbl cocoa powder

Mix the suger milk in a pot and bring to a boil. Remove from heat
and stir in the vanilla coconut extract, and then the rolled oats and
cocoa. Mix until everything is well coated, will make a very stiff
dough. Spoon out onto a cookie sheet and refridgerate for 20 minutes.