Title: Scalloped Tuna
Categories: Diabetic, Fish, Low-fat
Yield: 5 servings

1 c Soft breadcrumbs;
1 1/2 c Skim milk;
1 tb Margarine;
1 Egg;
2 Egg whites;
1/2 ts Salt substitute;
1/4 ts Pepper;
1 sm Onion; minced
1 ts Parsley flakes;
6 1/2 oz Water-packed tuna;

Heat breadcrumbs with milk and margarine until margarine melts.
Meanwhile, beat egg and egg whites. Stir in salt, pepper, onion,
parsley flakes, and tuna. Gradually stir in hot milk and crumbs.
Place in casserole dish and bake at 350 for 25-30 minutes.

Nutrients per serving: Calories 165, fat 10gm, cholesterol 72mg,
carbohydrate 14gm, sodium 452mg.

Exchanges: Bread 1, Meat 1, Fat 1.

Source: “There IS Life after Lettuce” by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

From: Wendy Lockman
Date: Wed, 17 Jan 1996

MMMMM

Anadama Bread 1

Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg
Serving Size : 15 Preparation Time :0:00
Categories : Bread Machine Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Lb Loaf: — (1 lb loaf)
2 1/4 Tsp Active Dry Yeast — (1 1/2 tsp)
1 2/3 C Bread Flour — (1 C+ 2 T)
1 1/2 C Whole-Wheat Flour — (1 C)
1/3 C Yellow Cornmeal — (1/4 C)
1/3 C Molasses — unsulfured, (1/4 C)
1 1/2 Tsp Salt — (1 t)
1 1/2 C Water — (1C)

Note: The original recipe called for 1 1/2 T vegetable oil for the lg loaf
and (1T) for the smaller loaf. I omitted it. Could use Wonderslim or
possibly applesauce instead.

Add all ingredients in the order suggested by your bread machine manual
and process on the basic bread cycle according to the manufacturer’s
directions. Let the loaf cool before slicing.

Formatted into MasterCook II and tested for you by Reggie Dwork
reggie@netcom.com

– – – – – – – – – – – – – – – – – –

NOTES : Cal 128
Fat 0.6g
Carbs 27.4g
Dietary Fiber 2.2g
Protein 4g
Sodium 218mg
CFF 3.9%

PUMPKIN SOUP (KAREN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion — sliced or diced
2 Garlic cloves — peeled
6 c Water
16 oz Cooked pumpkin
— (canned is okay)
1 t Salt — or to taste
1 d Pepper
1/2 ts Sugar
1/4 ts Galangal powder
-OR- ground ginger
1/2 c Coconut milk, canned

Simmer onion and garlic in water until very soft.
Transfer to blender or food processor. Add cooked
pumpkin and process until mixture is smooth.

Blend in remaining ingredients. Heat soup gently just
before serving.

From the kitchen of Karen Mintzias

– – – – – – – – – – – – – – – – – –

Chicken-Pasta Sald With Blueberries

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Lunch
Pasta Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 Oz. Pckg Frozen French Cut Green Beans — thawed
3 Cups Chicken Breast — cooked shredded
3 Cups Fusilli Pasta — cooked w/o salt or f
1 Cup Fresh Blueberries
3/4 Cup Celery — thinly sliced
1/4 Cup Green Onion — thinly sliced
2 Tablespoons Fresh Oregano — finely chopped
1/2 Cup Plain Low-Fat Yogurt — (plus 2 Tbsp.)
1/4 Cup Mayonnaise — (plus 1 Tbsp.)
3 Tablespoons Blueberry Vinegar
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper — coarsely ground
Lettuce Leaves — (optional)

Place green beans between paper towels and squeeeze until barely moist.
Combine green beans and next 6 ingredients in a large bowl. Combine yogurt
and next 4 ingredients in a bowl; stir well. Pour over chicken mixture,
toss gently. Cover and chill 2 hours. Serve on a lettuce-lined serving plate.

Yield: 6 servings

– – – – – – – – – – – – – – – – – –

Title: Lemon Blossom Pie with Tall N’ Tender Meringue
Categories: Pies, Desserts
Yield: 1 pie

1 c C and H Granulated Sugar
4 tb Cornstarch
1/4 ts Salt
3 Eggs; separated
1/3 c Lemon juice
2 ts Grated lemon peel
1 1/2 c Water
2 tb Butter or margarine
1 8-inch pastry shell
— (baked and cooled)

Combine sugar, cornstarch and salt in saucepan. Mix well. Add egg
yolks, lemon juice and peel and water. Beat with wire whisk until
smooth. Place over medium heat, bring to boil stirring briskly until
clear and thickened. Remove from heat; stir in butter. Cool 5
minutes, then pour in pastry shell.

TALL ‘N’ TENDER MERINGUE: Beat 3 egg whites with 1/8 teaspoon salt
until foamy throughout. Gradually beat in 1/2 cup C and H Granulated
or Superfine Sugar; beating until meringue will hold up in stiff
points. Spread over warm filling in swoops and swirls, making sure it
seals to edge of crust all around. Bake at 350 degrees for 10 to 12
minutes, until nicely browned. Cool, not in a draft.

MICROWAVE DIRECTIONS: Combine sugar, cornstarch and salt in a deep 2
quart glass mixing bowl. Add egg yolks, lemon juice and peel and
water. Beat with whisk until smooth. Microwave on full power 8
minutes, stirring 3 times. Precede {sic} as recipe directs.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias

MMMMM

Blue Plate Special

Recipe By :

Serving Size : 4 Preparation Time :0:00
Categories : Homemade Convenience Mixes Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound lean ground beef — or ground poultry
1/2 cup chopped onion — optional
2 cups cold water
1 cup homemade beef gravy mix
mashed potatoes — homemade or boxed

Note: This recipe is not from the _Make-a-Mix_ book. It is my own recipe
using the ideas and mixes from the book. Blue Plate Special is one of my f
amilies very favorite quick homey dinners.

In a large skillet or dutch oven, brown the beef (along with the onions, if
using) and break up as finely as possible. Drain off any excess liquid.
Remove to a bowl and set aside. In the same skillet, combine the gravy mix
and cold water. Stir constantly over medium heat until smooth and slightl
y thickened. Return the meat to the skillet along with the gravy; reduce h
eat and cook for a few minutes until everything is warmed through.

Serve over mashed potatoes. For a true blue plate special, serve with peas
and carrots on the side.

Variation: Substitute one package of Homemade All-Purpose Ground Meat Mix,=
thawed, for the raw ground beef.

– – – – – – – – – – – – – – – – – –

Title: BLUE-RIBBON CHILI (DOTTIE’S WINNER)
Categories: Tex-mex, Meats, Main dish, Chili
Yield: 6 servings

——————-DOROTHY CROSS TMPJ72B——————-
1 1/2 ts Cumin seeds
5 1/2 lb Trimmed beef brisket, cut
Into 3/4-inch cubes
Salt/freshly ground pepper
6 Garlic cloves; minced
4 mg Jalapenos; finely chopped
(or more if you prefer extra
Hot)
2 md Onion; finely chopped
1/2 c Commercial chili powder (see
Note)
3 tb Pure red mild chile powder
*such as dark New Mexico
1 1/2 ts Ground coriander
12 oz Can beer
6 c Beef stock or canned broth
Or water
42 oz Canned Italian peeled
Tomatoes; coarsely chopped
With their liquid
1 1/2 ts Oregano; crumbled
1/2 lb Coarsely ground beef chuck
2 Scallions; white and tender
Green portions; thinly
Sliced (optional)
*Available at specialty food
Stores and Latin American
Markets

1. In a small dry skillet, toast the cumin seeds over
moderate heat, stirring constantly, until fragrant,
about 2 minutes. Grind the cumin in a spice mill or a
mortar. 2. Heat a large enameled cast-iron casserole.
Season the brisket with salt and pepper. Working in
batches, add the meat to the casserole and cook over
moderately high heat until well-browned all over,
about 8 minutes. Transfer each batch to a large plate.
3. Add the garlic, jalapenos and onions to the
casserole and cook over moderate heat, stirring
occasionally, until softened, about 4 minutes. Add the
commercial chili powder and pure red chile powder,
coriander and half of the ground cumin and cook,
stirring, for 2 minutes. 4. Return the cooked brisket
to the casserole and add the beef stock, beer,
tomatoes and their liquid, and the oregano. Bring to
a boil over moderately high heat, then lower the heat
and simmer gently, stirring occasionally, for 3 hours.
Stir in the ground chuck, season with salt and cook
until the brisket is very tender and the sauce is
thickened, about 1 hour longer. Stir in the remaining
cumin and simmer for 15 minutes. Garnish with the
scallions and serve. Note: Rathern than the
commercial chili, you can use Reno Red Chili Mix,
available by mail order from Stewart’s Chili Company,
P. O. Box 574, San Carlos, CA 94070 DOTTIE, in
=============== Reply 77 of Note 1 =================

Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM
CHILI TIME 3 99

To: BGMB90B ELAINE RADIS Date:
10/30 From: BGMB90B ELAINE RADIS Time:
3:00 PM

—–

Title: PUMPKIN ICE CREAM TARTS
Categories: Ice cream, Desserts
Yield: 8 Servings

2 c Heavy cream
2 c Milk
1 1/4 c Brown sugar
1/4 ts Salt
4 Egg yolks
2 c Pumpkin puree
1/4 ts Ground mace
1 ts Freshly ground nutmeg
1/4 ts Ground cloves
1/4 ts Ground ginger
8 Prebaked pastry tart shells,
-each 2 1/2 to 3 inches in
-diameter
1/2 c Chopped walnuts or pecans,
-garnish
Whipped cream, garnish

Combine cream, milk, sugar and salt in a heavy-bottom saucepan. Bring
to a boil over medium-high heat, stirring often, until sugar has
dissolved.

Whisk egg yolks in a bowl until they turn lemon-yellow. Slowly whisk
about 1 cup of the hot milk mixture into yolks. Then whisk yolk
mixture into hot milk mixture. Continue to cook, stirring constantly,
until custard thickens enough to coat the back of a spoon. Remove
from heat; cool to lukewarm.

Put pumpkin puree in a bowl, and whisk about 1 cup of the warm
custard into the pumpkin. Whisk all the pumpkin mixture and the
spices into the warm custard. Freeze in an ice-cream maker according
to manufacturer’s directions.

To serve, scoop the ice cream into the pastry shells; top with whipped
cream and nuts, if desired.

Yields 8 tarts.

The San Francisco Chronicle, November 15, 1995

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Title: Island Collards
Categories: Vegetables
Yield: 8 servings

2 lb Collard greens, with tough
-stems removed and leaves
-well-washed
1/4 lb Slab bacon, cut into 1/8″
-cubes
1 T Finely minced garlic
Salt to taste
Freshly ground black pepper
-to taste
1/4 c Defatted chicken broth

Collard greens, a plentiful winter vegetable, are a wonderful source
of calcium and iron. They’re best and healthiest when eaten slightly
crunchy, so be sure not to overcook them.

1. Stack 4-6 collard leaves and roll them up diagonally. Thinly slice
the leaves crosswise. Reserve.

2. Place bacon in a large, heavy pot over low heat and cook for 5
minutes, stirring, to render fat. Add garlic to the bacon and cook
for 2 minutes, stirring. Do not brown.

3. Add collard greens, in batches if necessary, until they all fit.
Combine ingredients well; season with salt and pepper.

4. Drizzle greens with chicken broth. Cover pot and cook over
medium-low heat for 10-12 minutes, stirring ocaasionally, until just
tender but still slightly crunchy. Serve hot.

Per serving: 106 calories, 8 grams fat, 10 milligrams cholesterol.

MMMMM

Date: Thu, 29 Jul 93 10:19:19 CDT
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

BLACKEYED PEAS AND SPINACH

2 c. blackeyed peas, cooked in the pressure cooker (10-15 min)
chopped fresh spinach
chopped tomatoes (from a can 🙁 ) fresh work better.
1 large onion + 2 cloves garlic, pureed
curry powder

Saute the onion/garlic goop (I cheated and used a little spray o’ Pam because
I have no nonstick pans–eeep!) or just cook it until it’s transparent, then
add tomato pieces and ‘saute’ some more, mashing up the tomatoes as you go.
Then add some curry powder (Bolst’s extra hot!). You should have a curry
paste at this point. Cook the spinach in this until it’s wilted, then add
the beans and a cup (?) of bean water and cook on low heat until the stuff is
somewhat dry. I’d have liked to eat it with brown rice, but I’m moving and
I’d packed up my brown rice already…silly me. A little lemon juice on
top, a little nonfat yogurt if you do that kind of thing.