Title: Topping, Low Fat Whipped
Categories: Desserts Low-cal 999
Servings: 1

1/3 c Evaporated Skim Milk 1/2 t Unfavoured Gelatin
1 T Cold water 1 T Sugar
1/2 t Vanilla Extract 1 t Lemon juice

Chill evaporated milk. Sprinkle gelatin over cold water in small
saucepan, then stir over low heat until dissolved. Add to milk and beat
until stiff. Add sugar, vanilla and lemon juice. Use immediately, or
beat again before serving. Makes 1/2 c. 1 serving = 2T, 29 cal.

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Title: California Rarebit
Categories: Cheese Vegetables Main dish
Servings: 4

3 tb Butter
1/2 c White Wine; Dry
2 1/2 c Monterey Jack Cheese; Cubed
1 ea Egg; Lg, Lightly Beaten
1 ts Worcestershire Sauce
1/2 ts Basil; Crushed
2 c Mushrooms; Fresh, Sliced
1/2 ts Garlic Powder

Melt 1 tbl of butter in the top of a double boiler. Add the wine and
heat, then stir in 2 cups of the cheese. Heat until melted. Add a little
of the cheese mixture to the beaten egg and then add the egg mixture back
into the cheese. Cook and stir about 1 minute. Add the Worcestershire
sauce and basil, set aside keeping the sauce warm. Saute the mushrooms in
the remaining butter until just tender then sprinkle with the garlic
powder and remove from the heat. Arrange toast points or triangles on
individual heatproof plates. Spoon the sauce over the toast then top with
the sauteed mushrooms. Sprinkle with the remaining cheese and broil until
bubbly.

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Linguini with Greens and Potatoes

Recipe By : Eat More, Weigh Less
Serving Size : 4 Preparation Time :0:00
Categories : Entree Pasta
Stovetop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 sm new potatoes
1/2 c green beans — cooked
3/4 lb linguini
1/2 c vegetable stock
1/2 c onion — diced
2 tsps garlic — minced
2 tsps red pepper flakes
1 1/2 c plum tomatoes — diced
1/2 c tomato juice
4 c assorted greens
salt and pepper

Cook potatoes until firm-tender (bake, steam or microwave). When cool enough to
handle, cut potatoes into 1-inch chunks. Cook green beans in vegetable stock
and refresh in cold water. Cook pasta. Heat 1/2 c. stock in saute pan; add
onions and cook covered until tender. Add garlic and red pepper flakes and cook
2 minutes. Add tomatoes and tomato liquid, potatoes, greens and green beans and
cook until greens are wilted and potatoes are heated through. Season with salt
and pepper. Toss cooked pasta with warm sauce.

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Per serving: 497 Calories; 2g Fat (4% calories from fat); 16g Protein; 103g
Carbohydrate; 0mg Cholesterol; 413mg Sodium

NOTES : Use escarole, dandelion, arugula, chard or other greens of choice (not
kale).

Title: Olive Dip
Categories: Dips, Cheese/eggs
Yield: 4 servings

1 c Cream Cheese, Softened
1 c Sour Cream
1/4 c Black Olives, Chopped
1/2 ts Garlic Powder
1 ts Dried Parsley, Crushed
2 tb Worcestershire Sauce
1 tb Paprika
1 tb Fresh Parsley, Chopped

Beat the cream cheese to a smooth consistency. Blend in the sour cream and
then the remaining ingredients. Blend well. Cover and chill. Makes about
2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery
Root, Potato Chips, Duck Sausage

—–

Title: Peanut Fudge Sauce
Categories: Sauces, Desserts, Microwave
Yield: 16 servings

6 oz Semisweet chocolate chips
3/4 c Evaporated milk
1/2 c Creamy peanut butter
1/2 c Marshmallow creme

In microwavable container, microwave chocolate chips on High 100% power 1
minute; stir. Microwave on High 1 minute longer. Stir until chocolate is
smooth. Add milk, peanut butter and marshmallow creme. Beat until blended.
Serve on cake or ice cream. Source: Woman’s Day Meals in Minutes. Typed in
MMFormat by Cindy Hartlin.

—–

Tomato Stack Salad with Roasted Tomato Vinaigrette and Fried Green Tomatoes

Recipe By :ESSENCE OF EMERIL SHOW #EE2392
Serving Size : Preparation Time :
Categories :New Text Import Essence of Emeril

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Italian Roma tomatoes, — cut in half
2 tablespoons olive oil
Essence
2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
3 tablespoons chiffonade of basil
1/2 small red onion, — julienned
Salt and pepper
1 beef steak tomato, — cut into 6 slices
1 yellow beef steak tomato, — cut into 6 slices
8 slices of fresh mozzarella cheese
4 cups assorted baby greens
4 fried green tomatoes, — for top of salad
Black pepper for the rim
Edible flowers

Preheat the oven to 400 degrees. Toss the Roma tomatoes with the olive oil and
season with Essence. Place the tomatoes, seed side down, on a baking sheet and
roast for about 8-10 minutes. Remove from the oven and cool. Julienne the
tomatoes. In a mixing bowl, whisk the extra-virgin olive oil, balsamic
vinegar, garlic, basil and red onion together. Add the julienned tomatoes.
Season the vinaigrette with salt and pepper. Season each side of the tomato
slices with salt and pepper. Season each side of the mozzarella slices with
salt and pepper. Toss the greens with 2/3 of the vinaigrette. Reserve the
remaining dressing. Alternate layering the tomatoes, cheese and greens. Use 3
slices each of the tomatoes and cheese plus 1 cup of the greens for each
salad. Garnish each salad with the fried green tomato, remaining vinaigrette,
black pepper on the rim, parsley, and edible flowers.

Yield: 4 serving

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BROCIOLONE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Italian
Masterchefs Norleans
Lariv

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOMATO SAUCE—–
1 md Carrot, minced
1 md Onion, minced
1 ea Celery, stalk, minced
1 t Garlic, minced
1 t Thyme
1 t Oregano
1 ea Bay leaf
2 c Tomatoes, chopped
Salt (to taste)
Pepper, white (to taste)
Oil
—–STUFFING—–
1/2 c Crumbs, bread
1 tb Parsley, minced
1 t Garlic, minced
1/2 ts Oregano
1 tb Cheese, Romano, grated
1 tb Cheese, Parmesan, grated
2 lg Eggs, hard-boiled, chopped
2 tb Oil, olive, (or more)
Salt (to taste)
Pepper (to taste)
—–ASSEMBLY—–
8 sl Veal
1/4 c Oil, olive

Tomato Sauce:
ÿÿÿÿ
Heat the oil in a pan and add the carrot, onion,
celery and garlic. Cook for 8 minutes over moderately
low heat.

Add herbs, tomatoes, salt and pepper. Simmer for
an hour or more.

Stuffing:
ÿÿÿ

Combine ingredients, blending with your hands.

Assembly:
ÿÿÿ

Pound the veal slices thin and divide the
stuffing among them. Roll up the veal around the
stuffing and secure with a toothpick.

Heat the oil, then brown the veal rolls, pouring
off the fat.

Add the sauce and simmer the veal rolls, covered,
for 1 hour or until just tender when pierced with a
knife.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Goffredo Fraccaro, La Riviera
Restaurant, New Orleans

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Title: Cream Biscuits
Categories: Breads Londontowne
Servings: 1

4 c Flour 1 t Salt
3 t Cream of tartar 1 1/2 t Baking soda
1/4 c Butter 2 c Cream or “Half and Half”

Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on
a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a
hot oven of 400 degrees for 12 to 15 minutes or until golden brown.

Mrs. William C. Edmonston

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Title: Pumpkin Custard
Categories: Diabetic, Desserts, Fruits
Yield: 1 servings

3 Saccharin tablets, (1/4 1/8 ts Salt
-grain each) 1/4 ts Nutmeg
1 tb Water, warm 1/4 ts Cinnamon
1/2 c Milk -dash
1/2 c Pumpkin, canned -Ginger
1 Egg, well beaten

Dissolve saccharin in warm water. Combine with remaining
ingredients; Pour into custard cup. Place in shallow pan of hot
water. Bake in moderate (350 degree F.) 45 minutes, or until knife
inserted near edge of custard comes out clean.

MMMMM

THAI SEAFOOD CASSEROLE WITH BASIL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Dried bean thread noodles
1 sm Dungeness crab
-(preferably live)
1/2 lb Large shrimp
-shelled and deveined
1/2 lb Large cleaned squid
-cut crosswise into 1″ rings
1 lb Fresh fish fillets
– cut into 1-inch pieces
1/2 ts Black peppercorns
1 tb Chopped fresh coriander root
4 Garlic cloves
1 t Sugar
1 tb Golden Mountain Sauce
-ÿÿDark soy sauce
1 tb Light soy sauce
-ÿÿ
-Thai fish sauce (nam pla)
2 ts Oyster sauce
1 tb Rice wine or dry sherry
1 t Sesame oil
2 tb Vegetable oil
3 sl Ginger — (quarter-sized)
– crushed
4 Red chiles
– chopped into 1/2-in pieces
4 Green onions
– cut into 2-in lengths
1 1/2 c Water, or more if needed
1/2 c Thai sweet basil leaves
Fresh coriander sprigs
1 Sandy clay pot casserole
-(2 quart size)
-ÿÿDutch oven

Golden Mountain Sauce is prepared with Thai style-soy sauce, which may be
found in Southeast Asian markets.

IN A BOWL, COVER MUNG BEAN noodles with warm water; soak until soft and
pliable, about 10 minutes. Drain. Set aside. Clean and prepare the live
crab according to the following instructions (if using cooked crab, follow
the instructions after the steaming step). Shell and devein the shrimp; pat
dry. Clean squid according to the instructions below. Cut the body
crosswise into 1-inch rings; set aside the rings and cleaned tentacles. In
a mortar or spice mill, pound or grind the peppercorns, coriander root and
garlic into a paste. In a bowl, mix together the sugar, Golden Mountain
Sauce, soy sauce, oyster sauce, rice wine and sesame oil. Add oil to clay
pot or Dutch oven. Set over medium heat. Add reserved
coriander-garlic-pepper paste to the oil; saute lightly. Increase to high
heat. Add ginger, chiles and the crab pieces (add cooked crab later); toss
and brown for a minute. Add shrimp and green onions to crab mixture;
stir-fry for 30 seconds. Pour in the soy sauce mixture and mung bean
noodles; toss and mix together. Stir in water, cover pot, reduce to medium
heat and simmer for 8 minutes, stirring occasionally. If noodles seem dry,
add more water. Increase to medium-high heat, add fish, squid and cooked
crab, mix with the noodles, top with the basil leaves. Cover. Cook 3 to 5
minutes longer. Check for doneness. Bring the clay pot to the table and
serve hot with rice and vegetables.

TO CLEAN AND PREPARE THE CRAB: Scrub the underside and in between claws and
legs to loosen sand and grit. Rinse well with cold water. Plunge crab into
boiling water for a minute to kill it immediately. Remove and cool. To
disjoint and crack the crab, hold shell portion of the crab in one hand.
With the other hand, gather the legs and claws on one side and gently pull
and tug until the body and legs loosen and free themselves as a whole
section from the shell. On both sides of the body are featherly gills. Pull
off and discard these gills. The tail piece, a triangular flap, is located
on the underside of the body. With tip of knife lift up the flap, grasp it,
twist off and discard. Scrub exposed area clean. Now remove the legs and
claws by gently pulling and bending them backward against their natural
bend, and twist to free them. You now have the chest-body section where the
tomalley liver is embedded in the cavity. Spoon it out and reserve it for
those who appreciate it. The chest body should be chopped in half down the
middle with a heavy cleaver. Chop each section crosswise into 3 equal
pieces. With a light hammer or metal nut cracker, crack the mid section and
joint of each leg and claw; set aside the pieces. (When eating, use the tip
of the leg as a pick to dig out the meat.)

TO CLEAN AND PREPARE SQUID: Grasp the body of the squid with one hand and
with the other pull the head and tentacles away until separated from the
body. With your finger dip into the body to remove the quill, the
transparent cartilage and discard. Peel off the dotted skin from the body
and discard. Rinse body with cold water. Cut between the eye and the
tentacles; discard the head. Squeeze the thick center part of the tentacles
to dislodge the hard beak. Rinse with cold water; set aside.

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