Title: Apple Potato Salad
Categories: Fruits, Potatoes
Yield: 4 Servings

4.00 Potatoes, new, small
4.00 Celery stalks
1.00 Apple, Delicious
0.25 c Dressing, No-Oil
0.25 ts Dill (optional)

Slice the potatoes into bitesize pieces and boil until tender, but
not soft. Peel the apple and slice into bitesize pieces (sprinkle
with lemon juice until ready to use). Chop the celery finely. Cool
the potatoes by draining and placing in pan of ice water. Combine all
ingredients and mix with dressing and dill if desired. I used Medford
Farms ™ Creamy Dill No-Oil Dressing. Chill several hours. Quick
and delicious.

From the recipe file of Val Rowe MM 6/12/93

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Title: SPICY APPLESAUCE ICE CREAM PIE
Categories: Pies, Desserts
Yield: 2 servings

1 pk Applesauce Spice Cake mix
1 c Water
3/4 c Vanilla frosting
2 tb Oil
6 c Maple nut, butter brickle,
Or cinnamon ice cream

1>. Heat oven to 3500F. Generously grease and flour
bottom, sides and rim of two 9-ich pie pans or round
cake pans**. In a large bowl, blend all ingredients,
except the ice cream, until moistened. Beat two
minutes at highest speed. Spread half batter (2 1/4
cups) in bottom of each prepared pan. Do NOT spread up
sides of pan. 2>. Bake at 3500F for 25 to 30 minutes;
DO NOT OVERBAKE. Crusts should collapse to form pie
shells. Cool completely before filling. 3>. In a large
bowl, blend softened ice cream until smooth. Divide
and spread evenly in center of pie shells leaving a
1/2 inch rim. If desired, drop spoonfulls of ice cream
topping on top, swirl with a knife. Freeze pies at
least 2 hours before serving. Store in freezer. Once
pies are frozen, wrap airtight to avoid freezer burn.

** Do NOT use 8-inch pans. They are too small.

—–

Garbanzos And Couscous

Recipe By : Rival Crock-Pot Book
Serving Size : 7 Preparation Time :0:00
Categories : Beans Couscous
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Sm Onion — chopped
3 Med Carrots — chopped
1 Can Tomatoes, Canned — diced, 14 1/2 oz. ca
1 Can Garbanzo Beans, Canned — 15 oz can
1 C Chicken Broth — reduced sodium
3 Cl Garlic — minced
1/4 Tsp Nutmeg
1/4 Tsp Cinnamon
1 Tsp Cumin
1/2 Tsp Turmeric
1/4 Tsp Cayenne
1 1/2 C Couscous, Cooked

Throw everything in the pot and mix it up. (no couscous though]. Cover; cook
on low 8-10 hours {High:3-4 hours}. Add cooked couscous during last 15
minutes of cooking. 6 to 8 servings.

– – – – – – – – – – – – – – – – – –

Title: INSALATA VERDE E ROSSA (RED GREEN SALAD)
Categories: Salads, Italian, Appetizers, Vegetables
Yield: 6 servings

1 lb Dandelion greens
1 lg Bunch watercress
12 lg Red radishes
Salt
6 tb Olive oil
2 tb Red wine vinegar
Salt pepper

Rinse the dandelion leaves watercress. Wash the
radishes remove the stems, leaves roots. Quarter,
or if especially large, cut into eighths.
Put dandelion leaves radishes in a bowl, cover with
cold water, add salt leave for 1 hour. Shortly
before serving, drain dry them place in a serving
bowl. Add the watercress. Beat together the olive oil
red wine vinegar. Pour over the salad toss well.

—–

Title: MATT’S QUESO
Categories: Appetizers, Meats, Cheese, Tex-mex
Yield: 1 lot

1 ts Vegetable oil
1 ts Chopped Jalapeno
1 tb (heaping) chopt Bell Pepper
1 tb (heaping) chopt onion
1 ts (heaping) chopt celery
1/4 ts Granulated garlic
1 c Chicken broth (Lo/No Salt)
1/2 lb Sausage links (thinly slice)
3/4 lb (approx) Kraft American
-Cheese, grated NOT Cheddar
-NOT Velveeta!
1/4 c Chopped tomato

Heat oil in a large skillet over medium heat; add
peppers, onions and celery and cook until tender. Add
garlic and chicken broth. In a separate skillet, cook
and drain sliced sausage. Add sausage to vegetable
mixture.
Start sprinkling in cheese, stirring to melt. Add
cheese until queso is the desired thickness. Stir in
chopped tomato.
Serve queso with chips as an appetizer, or, over
smoked potatoes, baked potatoes, sauteed spinich,
broccoli, fried potatoes or noodles.

—–

Title: Ketchup sauce
Categories: Condiment, Dressings, Mcdougall
Yield: 2 servings

1 c Tomato sauce
6 oz Tomato paste
1 1/2 tb Cider vinegar
2 ts Tamari soy sauce; low-sodium
1/4 ts Onion powder
1/8 ts Ground oregano

Recipe by: McDougall Plan Preparation Time: 0:05 Mix all ingredients in a
jar. Store covered in the refrigerator. Will keep for several weeks.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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MY FAVORITE DRESSING

6 cups stale french bread, cubed
3 cups cooked wild rice (can use the broken stuff)
1 can sliced water chestnuts
1/2 cup crasins (dried cranberries)
1/4 cup dried apricuts, cut small)
1/4 cup dried prunes (cut small)
2 cups apple cider
1 or 2 tsp. sage

mix 1 cup cider with bread, let sit until bread is soft. Mix all
ingredients togther until well incorporated, put into casserole, place
into 350 degree oven for 45 minutes, or until brown, enjoy.

HUNGARIAN GOULASH SOUP (GULYASLEVES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Hungarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SOUP BODY—–
2 md Onions, minced
2 tb Fat
2 lb Beef shank or chuck, cubed
2 ts Salt
1 tb Paprika
2 Tomatoes, sliced
2 ts Flour
1 Parsnip, diced
1 Carrot diced
1 Green pepper, chopped
2 Potatoes, cubed
Salt
Chopped parsley
—–PINCHED NOODLES—–
1 Egg
Flour
Salt
Parsley, minced (optional)

Soup Body

Saute the onion in fat until golden. Add the beef and
stir until well browned. Add salt, paprika, and
tomatoes, and let simmer (adding a little water to
prevent over-browning) for 30 minutes. Sprinkle the
flour over the meat, stir, and pour enough water to
cover the meat well. Add carrot, parsnip, green
pepper, and bring to a boil. Turn to low heat and
simmer for 10 minutes. Add potatoes and more water
(to soup consistency). Salt to taste. Simmer until
potatoes and meat are well cooked.

Pinched Noodles

Combine ingredients with enough flour to make a
medioum dough. Drop tiny noodles from a spoon into
simmering soup. When the noodles float to the
surface, they are done. A good alternative to the
spoon is to put the dough on a cutting board, use a
flat edged knife to cut off a portion of the dough,
roll the portion along the length of the board
(producing a length like a piece of licorice) and then
cut of 0.75 inch pieces to drop in the soup. Note
that this can be done right over the pot.

Add “pinched noodles” and boil a few minutes longer
with the chopped parsley. Do not add to many noodles
as they are there only to add a different flavour and
consistency (versus the intent to bulk up the soup).
Serve in a deep bowl.

– – – – – – – – – – – – – – – – – –

Title: AIOLI PLATTER
Categories: Appetizers
Yield: 12 servings

1 Double batch Aioli sauce
6 sm Artichokes, trimmed, boiled,
And chokes removed
7 lb Cod, poached
1 lb Carpaccio (thinly sliced
-and pounded raw beef tender
-loin
1/2 lb Snow peas, trimmed, blanced
-and refreshed in cold water
1/2 lb Green beans, same as above
1 lb Carrots, cut into 2″ pieces
3 lb Cauliflower, in florets
1 lb Chick peas, cooked
3 lg Red or green peppers, sliced
1 pt Cherry tomatoes
1 lb Zucchini, sliced
1 lb Small potatoes, cooked
6 Eggs, sliced in half (cooked)
4 tb Capers
1/2 c Chopped parsley

1. Spoon some of the aioli sauce into the center of
each artichoke.

2. Place an aioli-filled artichoke in the middle of
each plate, and arrange the cod, carpaccio, prepared
vegetables, and eggs around it in a spoke-like
fashion, making sure each plate has some of all.
Sprinkle with parsley and capers.

Makes 12 servings

Source: The Silver Palate Cookbook
=======================================================
===============

AIOLI SAUCE

8-10 garlic cloves, peeled 2 egg
yolks, room temp salt and freshly ground pepper
: juice of 1 lemon 1 t Dijon mustard 1 1/2 c
oil (half olive,
half
peanut) at room temp 1. Puree garlic in a food
processor or blender. Whisk the egg yolks in a small
bowl until light and smooth, and add to the garlic.
Add salt and pepper to taste, lemon juice, and
mustard, and process to a smooth paste.

2. With the machine still running, add the oil, very
slowly, into the mixture in a constant, steady stream,
blending constantly. Con- tinue the blending until you
obtain a thick, shiny, firm sauce. Transfer to a
storage container, cover with plastic wrap, and
refrigerate until ready to use.

—–

Title: Mustard Sauce
Categories: Diabetic, Sauces, Low-fat/cal
Yield: 8 servings

2 Egg Yolks; 1/2 ts Mustard; dry
3 tb White Vinegar; 3 tb Skim Milk;
1 tb Prepared Mustard; 1 tb Lemon Juice;
Artificial Sweetener; *

* Enough Artificial Sweetener to substitute for 1 t of Sugar
======================================================================
=== Beat egg yolks with dry mustard in the top of a double boiler
until blended. Add vinegar gradually, beating after each addition.
Cook over simmering water, stirring constantly until thick and
smooth. Add milk gradually, beating in with a fork or wire whip. Cook
5 more minutes over simmering water. Remove from heat. Let cool 10
minutes. Add remaining ingredients, blend well. This is delicious
served with Ham, Pork, or Canadian-style bacon.

Makes 8 servings of 1 Tablespoons each.
Nutritive Values Per Serving: CHO 1 gm; PRO 1 gm; FAT 1 gm; Calories
18 Sodium 28 mg
Food Exchange Per Serving: Up to 1 Tablespoon may be considered
“Free”. If you use 3 Tablespoons count as 1 Fat Exchange.
Low-sodium Diets: This recipe is suitable, but should be used with
fresh pork, not ham or Canadian style bacon.

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