Title: LOW CALORIE CLAM DIP FOR VEGETABLES
Categories: Appetizers, Seafood
Yield: 1 servings

1 cn Gorton’s Clams, drained
1 ts Chopped chives
1 c Cottage cheese
1/4 ts Salt
1/8 ts Thyme

Combine all ingredients; mix well. Serve as a dip for raw vegetables.
Makes approximately 1-1/3 cups.

Shared By: Pat Stockett

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Title: BUCKWHEAT CREPES WITH POTATO AND MUSHROOM FILLING
Categories: Vegetarian
Yield: 6 Servings

12 lg Buckwheat Crepes
1 lb Portobello or shiitake
-mushrooms
1 tb Olive oil
1 tb Butter
2 Cloves garlic; minced
Salt to taste
3 lg Yellow onions; chopped
1 ts Olive oil
2 lg Russet potatoes
1/2 c Dry white wine
Flat-leaf parsley; coarsely
-chopped
Fresh ground black pepper
4 oz Swiss or Fontina cheese;grat

Clean the mushrooms and cut them in 1/2-inch dice. Heat a tablespoon
of olive oil and a teaspoon of butter in a large non-stick skillet
and stir the minced garlic in it for a minute. Add the mushrooms and
a little salt, and saute for 10-12 minutes, until they are tender and
starting to sizzle.

In another skillet, cook the chopped onions in the remaining olive
oil and butter, with a dash of salt, until they are soft and turning
golden.

Peel the potatoes and cut them in 1/2-inch dice. Combine them in a
saucepan with the white wine and enough water just barely to cover
them, as well as 1/2 teaspoon of salt. Bring the water to a boil,
lower the heat to a simmer, cover the pan tightly, and cook for 10-15
minutes, until the potatoes are just tender. Remove the lid and
continue cooking gently, stirring once or twice, until the liquid is
reduced and thickened to a sauce. Stir in the sauteed onions and
mushrooms, as well as chopped parsley and fresh-ground black pepper
to taste.

Allow the potato-mushroom mixture to cool slightly, then fill the
crepes. Spoon 2-3 rounded tablespoons of filling across the center of
each crepe, then sprinkle a litle grated cheese over the filling
before rolling or folding the crepe loosely over it. You should have
about a dozen filled crepes.

Cover the crepes loosely with aluminum foil and bake in a 350 degree
oven for 10-15 minutes, or until they are hot through and the cheese
is completely melted.

Source: “The New Vegetarian Epicure” by Anna Thomas

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Title: Fido’s Reward!
Categories: Dog biscuit
Servings: 10

3/4 c Hot Water or Meat Juices
1/2 c Powdered Milk
1 Egg, Beaten
1/3 c Margerine
1/2 tb Salt (optional)
3 c Whole Wheat Flour

Servings: 10

In a large bowl pour hot water over margerine. Stir in powdered milk, salt
and egg. Add flour 1/2 cup at a time mixing well after each addition. Knead
3 to 4 minutes, adding more flour if necessary to make a very stiff dough.
Pat or roll to 1/2 inch thickness and cut into bone shapes. Place on a
greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool
and dry out until hard. Makes approximately 1 1/4 pounds. Costs
approximately $.25 per pound.

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SCOTTISH OAT CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Shortening
1 c Oats or quick-cooking oats
1 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
2 To 3 tbsp cold water

Cut shortening into next four ingredients until
mixture resembles fine crumbs. Add water, 1 tbsp at a
time, until it forms a stiff dough. Roll until 1/8
inch thick on lightly floured surface. Cut into 2.
inch rounds or squares. Place on ungreased cookie
sheet and bake at 375 until they just start to brown –
12 to 15 mins.

Here is a Scottish Oat Cake recipe that I have to
post, since I mentioned it. They are traditional with
Scottish Cock-a-Leekie soup (which I posted in the
low-fat/heart healthy topic)

Food Wine RT [*] Category 2, Topic 29 Message 210
Wed Dec 02, 1992 J.LEVINSON3 [Jody] at 07:10
EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

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SOPA DE PALTA – AVOCADO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1 1/2 l Chicken Stock
2 Stalks celery
Parsley sprigs
1/4 ts Nutmeg
1 d Chilli powder
2 Egg yolks
1/2 c Cream
3 Avocados

This soup can be served hot or cold. It is important
not to cook the avocado for any length of time because
it can develop a bitter flavour.

Bring to the boil 1.5 L rich chicken stock, together
with 2 stalks of celery, roughly chopped, several
springs of parsley, left whole, 1/4 teaspoon nutmeg
and a dash of chilli powder or nutmeg. Simmer for half
an hour. Remove and discard the celery and parsley. In
a large bowl, beat together 2 egg yolks and 1/2 cup
cream (or lower fat and cholesterol content by
substituting evaporated skim milk). Gradually add hot
soup. stirring constant- ly so that the egg doesn’t
curdle. Return the mixture to the saucepan over low
heat and continue stirring until the soup thickens
somewhat. Mash or process the flesh of 3 avocados and
stir into the soup until well blended. Serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney
Morning Herald, 7/13/93. Courtesy Mark Herron.

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Title: First Lady Jacque Batt’s Turketti Casserole
Categories: Governors r, Casseroles
Yield: 1 servings

1 1/4 c Uncooked broken spaghetti
1 c Diced leftover turkey; (1
-to 2)
Or chicken
1/2 c Chopped small onion
1 cn Cream of mushroom soup
1/2 c Chicken broth
Or water
1/2 ts Salt
1/8 ts Pepper
3/4 c Grated cheddar cheese
; (3/4 to 1 3/4)
Adjust to personal p
-reference

Recipe by: Governor Philip E. Batt, Idaho
Cook spaghetti, drain well. Mix all ingredients except
cheese. Toss together well. Pour into a greased casserole
dish. Cover with grated cheese. Bake in a 350 oven for 45
minutes.JM.
Governor Philip E. Batt, Idaho

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Title: SHANGHAI BEEF
Categories: Beef, Oriental
Yield: 4 servings

1 lb Flank steak,cut into strips
1 cn 10 1/2 oz. condensed beef
Broth
2 tb Oil
8 oz Can sliced water chestnuts
Drained
1/4 c Water
1 md Red bell pepper coarsely
Chopped
4 tb Soy sauce
2 tb Cornstarch
5 Scallions cut diagonally
Into 1″ pieces
1/4 ts Black pepper
1 1/2 c Dry rice

Brown beef in hot oil in a skillet,about 5 minutes.Add
water chestnuts,red bell pepper,scallions and
pepper.Cook,2 minutes longer.Mix broth,water,soy sauce
and cornstarch;stir into beef mixture.Cook and stir
until mixture thickens and comes to a full boil.Stir
in rice.Cook;remove from heat.Let stand 5 minutes.
Fluff with a fork.Makes 4 servings.

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BRAN OR RAISIN BRAN MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
1 c Milk
1/2 Stick melted unsalted butter
1 pk Bran muffin mix (see MM#:33)
1/4 c Raisins (optional)

In lge. mixing bowl, beat eggs milk, then whisk in
melted butter. Stir in mix just until it is
moistened; don’t over-mix. Stir in raisins if desired.

Divide among muffin cups and bake in preheated 425 F.
oven for 20 min., or until muffins are firm and shrink
back from sides of cups slightly.

Serve immediately.

Leftovers may be stored in plastic bags in ‘fridge for
later rewarming in moderate oven or mircowave.

– – – – – – – – – – – – – – – – – –

Title: Cereal Mix Snack
Categories: Snacks
Servings: 20

1/3 c Vegetable oil
1/4 c “table grind” Mrs. Dash
-or other no-salt seasoning
1/4 c Sodium-reduced soy sauce
18 c Mixed cereals pretzels
-(toasted oats,
– mini Shredded Wheat,
– Chex–any variety)
1 1/2 c Dry roasted peanuts

PREHEAT YOUR OVEN TO 275F. In a small saucepan, combine the oil, Mrs. Dash
and soy sauce and heat just until hot. Combine the cereals and nuts in a
large bowl. Pour the hot oil over the mixture, turning with a wooden spoon
or spatula to cover evenly. Divide the mixture between 2 large deep
roasting pans and bake for 1 hour, stirring 3 or 4 times during baking.
Remove the pans from the oven, let cool and store in air-tight containers.
It will last several weeks.

Makes 20 Cups

JOANNA PRUESS – PRODIGY GUEST CHEFS COOKBOOK

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Title: Spice Cookies with Candied Ginger
Categories: Cookies
Yield: 1 servings

1 3/4 c Plus 2 teaspoons all-purpo
-se flour
1 ts Baking soda
1/4 ts Salt
3/4 c (1 1/2 sticks) unsalted
-butter — room temp.
1/2 c Plus 2 teaspoons sugar
3 ts Finely chopped crystallized
-ginger (about
1 lg Egg white
2 ts Dark corn syrup
1 1/4 ts Ground cinnamon
1 ts Ground ginger
1 ts Ground cloves
Sugar
Powdered sugar

Recipe by: blau@diphda.crd.ge.com (lauren h halverson)
Position rack in center if oven and preheat to 350 degrees. Grease heavy
large cookie sheets. Combine flour, baking soda and salt in medium bowl.
Beat butter, 1/2 cup plus 2 tbsp. sugar and crystallized ginger in another
bowl until fluffy. At low speed, beat in egg white, corn syrup, cinnamon,
ground ginger, and cloves. Add dry ingredients and beat just until moist
clumps form. Press mixture together to form smooth dough.Form level tbsp.
of dough into 1 inch balls. Roll in sugar and place on
prepared cookie sheet, 2 inches apart. Dip bottom of glass into sugar.
Press cookies to 2 1/2 inch rounds with glass, dipping glass into sugar
before each pressing. Bake until cookies are light brown, about 13
minutes.
Let cookies stand on baking sheet 5 minutes. Transfer to rack and cool
completely. sift powdered sugar over half of each cookie. (Can be prepared
ahead. Wrap airtight and let stand at room temp 1 week or freeze 1 month.)

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