Quick Bread Salad

Recipe By : Better Homes and Gardens – May 1997
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c olive oil
3 tbsp red wine vinegar
3 tbsp snipped fresh oregano
1/2 tsp sugar
1/4 tsp salt
1/4 ts pepper
1/4 lb whole wheat sourdough bread — cut in 1 1/2 in
cube
1/2 10oz pkg torn Italian-style mixed salad greens
1 med tomato — cut in thin wedges
1/4 c cherry tomatoes or yellow sweet pepper — halved
1/2 c Greek or other olives

In a screw-top jar combine oi, vinegar, oregano, sugar, salt and
pepper. Cover tightly and shake well.

In a large salad bowl combine bread cubes, torn Italian-style mixed
greens, tomato wedges, cherry tomatoes or sweet pepper and olives. Add
dressing; toss and serve.

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Title: Outrageous Ham Steak Sauce (Bbq)
Categories: Bbq sauces, Dips
Yield: 4 servings

3/4 c Ketcup
1/4 c Cider vinegar
2 t Worcestershire sauce
1/2 t Hot pepper sauce
2 T Mustard, Prepared
1/4 c Sugar, dark brown
1/2 t Salt

Cook sauce uncovered for 15 minutes. Marinate ham in sauce for 1/2 hour or
longer, grill, broil, or fry ham steak basting with the sauce as needed.
Very Good!!
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Anise Cookies

Recipe By : Veggie Life, May 1996, pg 83
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Italian
Low Fat Vegetarian
Eat-Lf Mailing List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 C Lowfat Margarine — *Note
1 C Light Brown Sugar
1/2 C Egg Beaters® 99% Egg Substitute — Plus
1 Tbsp Egg Beaters® 99% Egg Substitute — **Note
1 Tsp Vanilla Extract
2 C Whole-Wheat Pastry Flour
1 1/2 Tsp Baking Powder
1/4 Tsp Salt
2 Tsp Whole Anise Seeds
Nonstick Cooking Spray

*NOTE: Original recipe used butter
**NOTE: Original recipe used 2 lg eggs

These warm, licorice-flavored treats are always a hit!

Preheat oven to 400 deg F and lightly spray two cookie sheets. In a medium
bowl, cream together butter and sugar. Add eggs and vanilla and mix
thoroughly.

In another bowl,whisk together flour, baking powder, salt and anise seeds.
Mix the dry ingredients into the wet. Using a teaspoon, drop dough onto
prepared cookie sheets and bake for 5 – 7 minutes, or until golden brown.

Makes 36 cookies.

LACTO/OVO

These are wonderful!! Really enjoyed the flavor.

Entered into MasterCook and tested for you by Reggie Jeff Dwork

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NOTES : Cal 47.7
Fat 0.9g
Carb 9g
Fib 0.8g
Pro 1.1g
Sod 49mg
CFF 16.9%

Nutr. Assoc. : 0 0 0 0 0 1646 0 0 23 0

LENTIL-CARROT LOAF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Carrots — cut into 1/3-inch
-slices
1 1/2 c Lentils — cooked, drained
1/2 c Onions — finely chopped
1/2 ts Sage
1 t Curry powder
2 tb Shoyu or tamari
1 c Rolled oats
1/2 c Walnuts or pecans — chopped
2 tb Parsley — finely chopped

Steam the carrots until tender. Drain the carrots,
and, if desired, reserve the water to make a sauce to
serve with the loaf.

Mix together the cooked carrots and lentils. Mash
them coarsely with a potato masher. Add the remaining
ingredients and mix well.

Pack the mixture into a well-oiled loaf pan. Decorate
the top of the loaf with nut halves, if desired.

Bake at 350 degrees for 35-40 minutes, or until firm
and golden brown.

After baking, let the loaf stand for about 5 minutes,
and then unmold it onto a serving platter. For an
attractive presentation, surround the unmolded loaf
with sliced ripe tomatoes, or any other colorful
vegetable.

Serve with the sauce of your choice.

From the files of DEEANNE

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Title: CANTONESE CHICKEN SALAD WITH CASHEWS
Categories: Oriental, Salads, Poultry
Yield: 6 servings

2 c Peanut or vegetable oil
2 oz Rice stick noodles
1 tb Dry spicy mustard
1 1/2 tb Water
1 pn Sugar
1 pn Salt
1 Roast Chicken
– Deli (Cantonese-style)
– left whole
4 tb Roast chicken juices
2 ts Soy sauce
1 tb Vinegar
1 ts Asian sesame oil
4 Green onions
– mostly white section,
– cut into
– 2″ long fine shreds
1 bn Fresh coriander leaves
2 tb Toasted sesame seeds
6 c Shredded iceberg lettuce
-=OR=- Romaine lettuce
1 c Roasted cashews

IN A WOK OR SMALL SAUCEPAN heat the oil to 375F. Pull
noodles apart into 4 small batches. Add 1 small
handful at a time into the hot oil. They should puff
within a few seconds. If they do not, the oil is not
hot enough. With chopsticks or tongs, remove noodles
and drain on paper towel. Repeat with the remaining
noodles. Lightly crumble noodles. Makes about 4 cups.
In a small bowl, blend thoroughly the mustard, water,
sugar and salt; set aside for at least 10 minutes.
Open the cavity of the roast chicken; pour out the
juices and add them to any juices accompanying the
chicken. Strain and degrease the juice. Mix 4
tablespoons of the strained juice with soy sauce,
vinegar and sesame oil; set aside. Remove the chicken
meat from the bones. Hand shred by tearing the meat
into 1/4-by-2-inch-long shreds. Cut skin into 1
1/2-inch long thin slivers. In a large bowl mix
together the skin, chicken and reserved mustard
mixture. Add the green onions, coriander, sesame seeds
and reserved roasting juice mixture; toss together
like a salad. Just before serving, add lettuce and
cashews; toss together. Arrange over a bed of crumbled
rice stick noodles. Serve at room temperature.

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Caramelized Apple Charlotte

Recipe By : L’Acadamie de Cusines
Serving Size : 3 Preparation Time :0:00
Categories : Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 teaspoons unsalted butter
2 3/8 apples — chopped
2 3/8 teaspoons sugar
3 1/4 tablespoons heavy cream
1/4 lemon zest
5/8 teaspoon vanilla
1 5/8 tablespoons apricot jam
4 3/4 slices white bread — crusts removed
3 1/4 tablespoons clarified butter — melted
3 1/4 tablespoons sugar

1.Peel and core the apples. Cut into quarters and cook over medium heat in
butter, sugar, and cream until soft. Drain. Add the vanilla, lemon zest (grated
or finely chopped) and the apricot jam. Set aside.
2. Line a large mold or individual molds – clear ramekins – with the slices of
bread dipped in butter and sugar (rounds on the bottom, rectangles overlapping
on the side.) One side only – buttered side next to glass.
3. Fill with the apple mixture and cover with a greased round piece of
parchment paper.
4. Bake at 400F for 15 minutes or until the bread begins to caramelize on the
outside.

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Per serving: 355 Calories; 23g Fat (56% calories from fat); 1g Protein; 40g
Carbohydrate; 66mg Cholesterol; 11mg Sodium

NOTES : You will NEVER believe it’s not cake. And it can be made totally the
day before serving. Unmold immediately or they will stick.

Title: Faki (Hellenic Lentil Soup)
Categories: Diabetic, Soups/stews, Vegetarian, Main dish, Crockpot
Yield: 8 servings

1 c Lentils 4 Parsley sprigs
1 md Onion; chopped Mint, fresh; basil or other
2 Garlic cloves; up to 3 -favorite herb
-chopped 1/4 c Olive oil
1 Celery stalk; chopped 1 pn -Salt
3 Plum tomatoes, fresh; and 1 pn -Pepper
-juices -OR- 3 tb Vinegar
5 -Italian type plum tomatoes Oregano, dried; for garnish
1 Bay leaf

“This recipe also appeared in my cookbook, The Food of Greece”.

Wash lentils in a soup pot. Cover with 8 cups of cold water, and
bring to a boil. Cover the pot, turn off the heat, and let stand for
an hour. Bring to a boil, and stir in the onion, garlic and celery.
Cover and simmer for 30 minutes. Add the tomatoes. bay leaf, parsley,
your favorite herb and half the oil. Simmer for 30 minutes, stirring
occasionally. Add enough water to make 8 cups. Remove the bay leaf.
Season the soup, and add the remaining oil. Taste, and adjust the
seasonings. Serve hot with the vinegar and garnished with oregano,
rubbed between your palms.

SERVES:8

Nutrients for 3/4 cup Calories: 129 Exchanges: 1 starch/bread; 1 fat
g mg carbohydrate: 13 potassium: 282.5 protein: 5
sodium: 21 fat: 7 cholesterol: 0 fiber: 2.5

SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras
Chantiles posted by Anne MacLellan

MMMMM

CHEF FREDDY’S WHITE SPAGHETTI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (stick of)Butter [melted]
3/4 c Flour
2 c Milk [room temp.]
1 1/2 tb Onion powder
1 1/2 tb Garlic powder
1 t Italian seasoning
1 1/2 ts Mrs. Dash [original]
1 1/2 ts White pepper
1 cn (4oz) Mushrooms [sliced]
(or ¬ c fresh `shrooms)
1/2 c Parmesan (or Romano) cheese
[Grated]
Pasta for 6 servings

1) In a med to large bowl make a silk sauce by
whisking the flour into the melted butter adding a
little at a time `til the butter won’t take any more
flour and you have a thick paste. Whisk in the room
temp. milk `til it is silky smooth and free of
lumps… 2) Pour this into an electric frying pan and
simmer on low just to keep warm, stirring to prevent
lumping. (you may add more milk ¬ c at a time to keep
smooth, BUT NOT THIN)… 3) Add the remaining
ingredients (except the pasta) whisking completely
after each addition (adjusting for your personal
taste)… 4) Prepare your pasta, (fresh is best if you
can find it or make it), stirring the sauce
occasionally… 5) When the pasta is tender but not
over cooked, drain it in a collender and put it on a
warmed serving plate or platter, then carefully pour
the sauce over the top and garnish with sprigs of
fresh parsley… Serve with fresh italian bread or
rolls (plain or garlic) and a nice italian wine…

Variations: a) With meat; Brown 1« lbs. of ground beef
and 2 tb of dried minced onions in a frying pan. Drain
off the fat and pour on top of the pasta before you
pour on the sauce… b) With meatballs; Prepare your
favorite meatball recipe and when they are done put
them in the sauce and serve over the pasta… c) All
together now; The way that we like it is; after the
pasta is tender but not over cooked, add the ground
beef, stirring to mix well, then add the sauce, again
stirring to mix well…

Source: Chef Freddy’s Kitchen and Fred Goslin, in
Watertown NY, on Cyberealm Bbs. home of KookNet @
(315) 786-1120

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>Careful, coriander is usually considered the “dried herb”. Interesting
>enough, in my early veggie cooking days I often used the dried coriander
>not realizing the recipe called for “cilantro”. Sometimes it worked,
>sometimes it didn’t. I’m not positive, but I think that the dried herb
>coriander is not really dried cilantro (they seem to taste considerably
>different). I have found that parsley and cilantro are pretty much
>interchangeable. Cilantro pestos are marvelous using almonds (low fat)
>instead of pine nuts and cilantro/parsley instead of basil.

Coriander is the dried seed of cilantro. It is often purchased dried in
little containers labeled “coriander” in U.S. grocery stores in the spice
shelves.

Cilantro is the fresh leaves of the cilantro/coriander plant. It is not
satisfactory in recipes dried or frozen. It must be fresh. It is easily
grown from seed in most places, and most seed catalogs in the U.S. sell it.
Shepherd’s Seeds sells several varieties. It grows in the early spring, and
it bolts in hot weather, as does lettuce. We in the western U.S. can buy it
in the fresh produce section almost all year long.

To keep fresh cilantro, trim the stems when you get home and rinse the
entire bunch in lukewarm water. Plunge the stems in a glass of water, put a
grocery baggie around the whole thing, blow into the baggie to puff it up,
tie off the top securely with a twistem or a rubber band so the whole thing
looks like an inflated balloon, and put it in the fridge. Put fresh air into
it every day and change water every other day, and it will last for awhile.

Title: Wild Rice and Bulgar Pilaf
Categories: Low-cal Side dishes
Servings: 4

1/2 c Wild Rice 2 c Chicken Broth
3/4 c Chopped Onion 1/4 t Dried Tarragon, crushed
1 ds Pepper 1/2 c Bulgar
1/4 c Snipped fresh parsley

Sweet yellow pepper strips (optional)
Fresh parsley sprigs (optional)

Place uncooked wild rice in a strainer. Run cold water over rice for 1
minute, lifting rice to drain well.
In a med saucepan combine chicken broth, onion, tarragon, pepper, and
rinsed rice. Bring to boiling; reduce heat. Cover and simmer about 45
minutes or till rice is done. Stir in bulgur and parsley. Cover and let
stand 5 minutes. Fluff with a fork. Garnish with yellow pepper strips and
parsley sprigs, if desired.
*******************************************************
Per serving: 161 calories, 7 g protein, 31 g carbohydrates, 1 g fat, 1 mg
cholesterol, 395 mg sodium, 288 mg potassium.

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