Cole Slaw (LC)

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Dijon mustard
1/4 cup mayonnaise
1/2 packet sugar substitute
1 tablespoon lemon juice
1/2 teaspoon salt
1 medium cabbage (3 cups) — shredded

In a medium to large bowl, combine all ingredients except cabbage. Add
shredded cabbage and toss well.

(Chilling salad prior to serving allows flavors to blend and enhances slaw for
best flavor.)

– – – – – – – – – – – – – – – – – –

Per serving: 74 Calories; 8g Fat (91% calories from fat); 1g Protein; 1g
Carbohydrate; 5mg Cholesterol; 355mg Sodium

NOTES : Total Grams- 41.4; Grams/1/2 cup serving- 6.9

Good Reasons Italian Dressing Mix

Recipe By : Internet
Serving Size : 1 Preparation Time :0:00
Categories : Italian Desserts
Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon sugar
2 tablespoons dried oregano
1 teaspoon black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon parsley — freeze-dried
1/8 teaspoon mustard powder
1 envelope Lipton Cup-A-Soup Cream of Chicken
(* see note
1/4 teaspoon celery salt
2 tablespoons seasoned salt (or Mrs. Dash)
1 tablespoon dried grated lemon peel

Mix all ingredients together and force through a fine mesh sieve with back
of a large spoon. Store covered and use within 4-5 months. For use:
Combine 2 tablespoons of mix with 1/4 cup vinegar, 2/3 cups oil, 2
tablespoons water. Shake mixture vigorously. Makes 1 cup. NOTES : * Use 1
envelope of the soup mix or 2 square soda crackers well crushed- plus 1.5
teaspoon chicken bouillon powder plus 1 teaspoon non dairy creamer powder

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Honey And Orange Tea Loaf (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz SR flour
6 oz Honey
1 oz Margarine
1 Egg
1 t Level baking powder
6 tb Milk
1 lg Orange Grated rind of
pn Salt
Clear honey to glaze

Set oven to 350F or Mark 4. Grease and line an 2 lb.
loaf tin. Cream the margarine and honey together in a
bowl, mixing thoroughly. Add the egg and beat
vigorously. Sieve the flour, salt and baking powder
and add alternately with the milk, to the creamed
mixture. Sprinkle in the orange rind and mix well.
Spoon the mixture into the tin. Bake for 45 minutes.
Remove from the oven, glaze with honey and return to
the oven for a further 10 minutes. Remove from the tin
and cool on a wire rack. Serve sliced and buttered.

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“Shake N Bake”

1/2 corn flake crumbs
1 teaspoon light seasoned salt
1/2 teaspoon each: paprika, sage, onion powder
1/4 teaspoon each: garlic powder, thyme, pepper

Since the only thing time consuming here is getting out the spices and
measuring them out, I line up baggies on my counter and measure the
ingredients out once, then I have 3-4 bags in my cabinet, ready to use!! 😀

Title: Tuna Noodle Casserole
Categories: Pasta, Casseroles
Yield: 8 servings

8 oz Egg noodles
1 pk Frozen peas (10 oz)
1 cn Cream of mushroom soup (8oz)
1 c Milk
1 cn Tuna,drained (12 1/2 oz)
1/2 c Plain or seasoned bread
-crumbs tossed with
3 T Melted butter
-or
1/2 c Crushed Ritz crackers
-tossed with
3 T Melted butter or margarine

Heat the oven to 375’F. with the rack in the center position. Grease
or spray non-stick vegetable cooking spray on 1 medium to large
ovenproof baking dish, or two smaller dishes.

Cook the noodles according to the directions on the package, but
shorten the cooking time by 2 minutes. Drain the noodles and combine
with the peas, soup and milk. Mash the tuna with a fork to break it
up and add it to the noodles. Mix gently and spoon into prepared pan.
Sprinkle the crumbs over the top and bake for 35 minutes, until hot.

Variations: Add salt (taste first, as soup may be salted enough);
freshly grated black pepper; white pepper; snipped fresh herbs, such
as tarragon, or dried herbs. Also, if you’re not an avid fan of bread
crumbs, 2 cups may be too much. Toss 1/2 to 3/4 cups with 1
tablespoon melted butter or margarine for a light sprinkling.

MMMMM

Ginger Spice Waffles

Recipe By : Family Circle 2-18-97
Serving Size : 6 Preparation Time :0:15
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c all-purpose flour
1 c whole wheat flour
2 tbsp unsweetened cocoa
1 tbsp ground ginger
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 ts salt
2 eggs
1 3/4 c buttermilk
3/4 c butter or margarine — melted
1/3 c molasses
1 1/2 c low-fat vanilla yogurt
3 c fruit (blueberries, kiwi, mandarin oranges

Sift together all-purpose flour, whole-wheat flour, cocoa powder,
ginger, baking soda, cinnamon, nutmeg and salt into large bowl. Beat
eggs slightly in medium -size bowl. Beat in buttermilk and melted
butter until well blended. Make a well in center of dry ingredients.
Add buttermilk mixture and molasses to well; stir just until ingredients
are combined and dry ingredients are moistened. Make 6 waffles in
waffle maker following manufacturers directions. Stack between sheets
of waxed paper on large baking sheet and keep warm in 225 degree oven.
Serve waffles topped with vanilla yogurt and fruit.

MC Formatting by taillon@access.mountain.net

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Title: MANCHA MANTELES
Categories: Mexican, Loo
Yield: 8 servings

1 Small turkey, in serving
Pieces, or 2 chickens
1/2 c Lard
2 Ancho chiles, chopped
2 Pasilla chiles, chopped
2 Serrano chiles, chopped
4 oz Almonds,blanched,slivered
1 tb White sesame seeds
2 Chorizos, peeled/chopped
1 lg Onion, sliced thin
1/2 lb Tomatoes, peeled, seeded,
And chopped
1 ts Cinnamon powder
2 c Turkey or chicken stock
1 tb Sugar
5 ts Cider vinegar
1 ts Salt or to taste
4 oz Pineapple, chunked
2 Firm cooking apples,
Peeled, cored, sliced
1 lg Unripe banana, peeled
And sliced

This looks very much like Mancha manteles, which Richard [Manchurian
Candidate] Condon describes in The Mexican Stove:

Two little women staggered in from another room carrying a gigantic
bowl of something which was jetting hot perfume. The sen~ora hoped
I enjoyed mancha manteles. Reyes explained that this was the second
Mexican meal of my life, … but that he knew that I would -love-
mancha manteles. The sen~ora beamed and instructed me to eat heart-
ily, remembering that the translation of mancha manteles was: ta-
blecloth stainer. I was sweating hard as she overdid me the honor
of preparing my plate, a very wide plate, perhaps a foot in diam-
eter. The tablecloth stainer contains the following: one turkey,
four chorizo sausages, sliced pineapples, sliced apples, sliced
bananas, some pork; ancho, pasilla and serrano chiles; almonds,
cinnamon, lard, and tomato puree. Reyes scooped away as though
he had picked up a fake stomach at Macy’s. I got through it. …
A very peculiar physiological metamorphosis happened to Reyes
that afternoon. When he entered the chairman’s house he was a
well-set-up, definitely not stout fellow who spoke American with
a marked California accent. After that dinner he was not only a
stout man – and I mean a shorter, rounder, fatter man with a
pronounced paunch – but his speech changed. He would ramble in
the diction of a jazz musician or break into voluble Spanish.
Not that the sen~ora’s meal taught him to speak Spanish. He had
always spoken Spanish. But never to Jewish delicatessen waiters,
for example, or to austere British bootmakers.

Brown turkey in lard. Remove. Pour off fat, leaving 2 T in the pan. Fry
chiles, almonds, and sesame seeds together until fragrant. Blend to a puree
in a blender. Fry chorizo meat in the fat that remains in the pan. Remove.
In the same fat, cook onions until soft. Add blended mixture, tomatoes, and
cinnamon. Cook a few minutes and then turn out the whole mess into a large
casserole. Mix in the stock, sugar, vinegar, and salt. Taste for seasoning.
Add browned turkey pieces, chorizo meat, and fruit. Cover and simmer 45 min
to 1 hr. After Richard Condon’s recipe and description.

—–

Crab Stuffed Artichokes/BC

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Seafood Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Crab meat, picked over
1 c Process Swiss Cheese — cubed
1/3 c Green pepper — chopped
1/4 c Onion — chopped
1 t Salt
1/2 c Mayonnaise
2 ts Lemon juice
5 Artichokes — cooked

Break crab meat in chunks; toss with next four ingredients. Blend
mayonnaise and lemon juice; add to crab mixture; toss lightly. Remove
small center leaves of each artichoke, leaving a cup. Carefully
remove choke. Fill artichokes with crab salad; place in large baking
dish. Pour hot water around artichokes to depth of 1 inch. Cover and
bake at 375~ about 35 minutes or till hot through. Makes 5 servings.

– – – – – – – – – – – – – – – – – –

Title: Whole Wheat and Herb Biscuits
Categories: Breads
Yield: 1 batch

1 c Unbleached all purpose flour
3/4 c Whole wheat flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 c Shortening
1/2 ts Dried sage
1/2 ts Dried thyme
1/2 ts Oregano
1/4 ts Dried dill weed
1 tb Finely chopped fresh parsley
3/4 c Low-fat buttermilk
1 ts Honey

1. Sift together flours, baking powder, baking soda
and salt into large bowl. Cut in shortening until
mixture resembles coarse meal. Stir in sage, thyme,
oregano, dill and parsley.

2. Combine buttermilk and honey in small bowl and mix
well. Add to dry ingredients and stir gently with
fork until medium soft dough is formed. Turn dough out
onto lightly floured surface and divide into 4 pieces.
Pat each into a round the size of squash top. Use as
directed above.

—–

Date: Sat, 8 Apr 1995 12:16:38 -0500
From: asking@students.wisc.edu (Anna Sutherland King)

Lentil Loaf

2 c dry brown lentils, cooked in 6 c water with a bay leaf (about 45 min).
1 c dry bulgur wheat, cooked in 2 c water (about 15 min).
Preheat oven to 350.
In large bowl, mix cooked lentils, cooked bulgur, and all of the following:
–1 c soft bread crumbs
–2 egg whites or 1 egg substitute
–1/4-1/2 c catsup
–2 big onions, chopped
–6-8 cloves garlic, crushed
–lotsa thyme, oregano, tarragon. Some cumin, curry, pepper, garlic powder.
–1 regular-size (15 oz?) can tomato sauce
–1/4 c ff barbaque sauce
–next time I make it, I’m going to try adding some cooked carrots and
potatoes, and maybe some peas. Might add some nice color and textures.

Mix it all up and put it into a sprayed loaf pan, casserole dish, or
whatever. Bake for about 40 min. The oringinal recipe said to slice and
serve, but I find it comes out more of a scoop-and-serve consistency.