1 package (1 pound) Creamette Fettuccini, uncooked
1/4 cup olive or vegetable oil
3 whole boneless skinless chicken breasts, cut into strips
(about 18 oz)
2 large red bell peppers, cut into strips
2 large yellow bell peppers, cut into strips
1 medium green bell pepper, cut into strips
1 medium onion, cut into chunks
2 cups sliced fresh mushrooms
1 teaspoon any salt-free herb seasoning
(I really like the Mrs. Dash garlic and herb)
2 tablespoons grated parmesan cheese
Prepare Creamette fettuccini as package directs; drain. In large
skillet, heat oil; add chicken, peppers, onion, mushrooms and
seasoning. Cook and stir over medium heat until chicken is cooked
through, 8 to 10 minutes. Add hot cooked fettuccini and parmesan
cheese; toss to coat. Serve immediately. Refrigerate leftovers.
Calories 264
Fat 7g
Sodium 33mg
Cholesterol 36mg

Banana Meringue Delight

Recipe By : Fat Free Ultra Lowfat Recipes – Doris Cross
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
MERINGUE CRUST

3 Egg Whites
2 Tablespoons Sugar
1/4 tsp Vanilla
Dash Salt
1/8 tsp Cream of Tartar

FILLING

2 Ounces Vanilla Pudding — Instant
3 Cups Skim Milk
2 Large Bananas

TOPPING

8 Graham Cracker Squares — Ground

Preheat oven: 300°

In large bowl, beat egg whites until slightly stiff. Gradually add
sugar and cream of tartar and continue to beat. Add vanilla and salt and
continue beating until whites stand in stiff peaks. Spray 9″ x 9″ glass
baking dish with non-stick cooking spray. spread meringue over entire
bottom and sides of dish to form a crust. Bake in 300 degree oven for 45
minutes. Remove and cool.

After crust has cooled, prepare pudding mix according to package
directions and fold in sliced bananas. Pour pudding mixture into crust
and sprinkle ground graham crackers on top. Chill and serve.

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Title: Lemony Caesar Salad
Categories: Salads, Ceideburg 2
Yield: 1 servings

1 1/2 tb Olive oil
1/4 c Chopped walnuts
4 Thin slices whole-grain
-bread
1/4 c Anchovy spread (recipe
-follows)
1/2 lg Head romaine lettuce,
-rinsed and patted dry
1 c Caesar Dressing (recipe
-follows)
4 oz Parmesan cheese in one piece

Julee Rosso and Sheila Lukins characterize this inventive, egg-free
recipe from “The New Basics” (Workman, 1989) as “a lovely, light
version of the classic”. They suggest tucking the walnut toast under
a couple of big, crisp leaves of romaine, so it’s a surprise.

Heat the olive oil in a small skillet. Add the walnuts and saute over
medium heat until lightly toasted, 3 to 5 minutes. Set aside. Toast
the bread; then spread each slice with Anchovy Spread and scatter
with the toasted walnuts

Tear the lettuce into pieces and toss with the dressing. Place a
piece of prepared toast on each plate and top with a portion of the
lettuce and dressing. Using a vegetable peeler, shave thin slices of
Parmesan over each portion. Serve immediately.

Makes 4 servings.

ANCHOVY SPREAD: 12 anchovy fillets, drained 2 teaspoons Dijon-style
mustard 1 teaspoon coarsely ground black pepper 2 tablespoons
extra-virgin olive oil 2 tablespoons unsalted butter, at room
temperature 1 clove garlic, finely minced Using a fork, mash the
anchovies in a small bowl. In another small bowl, whisk the remaining
ingredients together. Add to the anchovies and mix until a paste has
formed. Makes about 1/4 cup. CAESAR DRESSING: 1 teaspoon grated lemon
zest 3 tablespoons fresh lemon juice 2 cloves garlic, minced 1
teaspoon white wine vinegar 2/3 cup extra-virgin olive oil 1 teaspoon
coarsely ground black pepper 1/2 teaspoon salt

Combine the lemon zest, juice, garlic and vinegar in a small bowl and
whisk well. Slowly add the olive oil, whisking constantly until
smooth. Add the pepper and salt and set aside.

Makes 1 cup.

Posted by Stephen Ceideburg; February 14 1991.

MMMMM

Hot Mocha Coffee Mix

Recipe By :
Serving Size : 44 Preparation Time :0:00
Categories : Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups Instant nonfat dry milk powder
1 Cup Sugar
1 Cup Cocoa
1/2 Cup Instant coffee powder
1 Teaspooon ground cinnamon
1/2 Teaspoon ground nutmeg
1/8 To 1/4 teaspoon ground cloves
Boiling water

Combine first 7 ingredients in a large bowl, and mix well. Store
mix in an airtight container. For each serving, place 2 Tablespoons
mix in a cup. Add 1 cup boiling water, and stir well. YIELD: 44
servings (about 41 calories and 25 milligrams sodium per serving)

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Title: GRILLED JAPANESE EGGPLANTS
Categories: Vegetables
Yield: 8 servings

1 Garlic clove
2 tb Olive oil
1 tb Chopped fresh basil
Salt, white pepper
16 Japanese eggplants *
1 Red bell pepper
1 Grn. or yellow bell pepper
1/4 c Chopped fresh herbs **
8 1/2″ slices goat cheese
1/2 c Walnut pieces
1 tb Butter
1 tb Brown sugar, packed
Cayenne pepper

———————BALSAMIC DRESSING———————
2 tb Balsamic vinegar ***
1/4 c Virgin olive oil
Salt, pepper

*Note: Eggplants should be split lengthwise.
** (basil, oregano, thyme)
***Fresh lemon juice may be substituted for Balsamic
vinegar if desired. Combine garlic, olive oil, basil
and salt and white pepper to taste in shallow pan.
Place eggplants, split side down, in marinade and turn
several times to coat well. Let marinate 20 minutes.
Grill eggplants, split side down, over medium coals.
Set aside when done. Roast peppers on grill until
charred. Place in plastic bag until cool enough to
peel. Under cold running water, peel off charred
portions of skin. Cut peppers into eighths, discarding
seeds. Set aside. Press herbs onto goat cheese
medallions. Heat at 350F 3 minutes until warmed. Saute
walnuts in butter. Toss with brown sugar, cayenne and
dash of salt. Set aside. Arrange 4 eggplant halves on
each of 8 plates and place 2 strips each of red and
green peppers between eggplant halves. Set 2 cheese
medallions beside peppers. Sprinkle sauteed walnuts
over top. To make dressing, combine vinegar, oil and
salt and pepper to taste. Drizzle dressing over salad.

—–

MM: LOIN OF LAMB EN CRO–TE WITH SHALLOT/BALSAMIC VINEGAR

Title: Honey Mustard Sauce
Categories: Chicken, Meats
Yield: 1 servings

1/4 c Dijon mustard
1 tb Fresh tarragon or 1teaspoon
1/4 c Honey
2 tb White wine vinegar
2 ts Olive oil
Salt and pepper; to taste

Combine mustard and tarragon in a medium, non reative bowl, mix well.
Add salt and pepper to taste.

MMMMM

Basic Drop Biscuits

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups Cake flour
2 tablespoons Cake flour
1 tablespoon Sugar
2 teaspoons Baking powder
4 tablespoons Shortening
1 Egg — lightly beaten
1 cup Milk
Spray shortening

Preheat oven to 425~. In a food processor or a large bowl,mix the flour
with the salt,sugar and baking powder.Cut
the shortening into the dry ingredients until the mixture is
the texture of cornmeal. Seperately mix the egg with the milk,and stir all but
2 tbs.
of this liquid into the dry mixture. Mix just enough to make a uniformly
moistened dough. Drop spoonfuls of the dough onto a greased and cornmeal coated
cookie sheet about 1″ apart. Brush tops with reserved liquid.Bake in the
preheated oven until puffed and brown,about 12 minutes. Cool for a few minutes
before serving. Yields about 15 biscuits.

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Tex-Mex Biscuits

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1/2 c Enriched Hominy Grits
-OR- Quick Grits
– (Quaker or Aunt Jemima)
4 ts Baking powder
1/4 ts Salt (optional)
1/2 c Margarine or butter
4 oz Monterey jack cheese
– (with jalapeno peppers,
— or without), shredded
1/2 c Dairy sour half and half
-OR- sour cream
1/4 c Milk

Heat oven to 425 F. Lightly grease cookie sheet. Combine dry
ingredients; cut in margarine until mixture resembles coarse crumbs. Stir
in cheese. Combine sour half and half and milk; add to dry ingredients,
mixing just until moistened. Shape dough to form a ball; knead gently on
lightly floured surface 10 to 12 times. Roll dough to 3/4 inch thickness.
Cut with floured 2-inch biscuit cutter. Place 1 inch apart on prepared
cookie sheet. Bake 10 to 12 minutes or until golden brown.

NUTRITIONAL ANALYSIS per biscuit:
* calories 200
* carbohydrates 18 g
* protein 5 g
* fat 12 g
* calcium 93 mg
* sodium 560 mg
* cholesterol 10 mg
* dietary fiber 0 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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TORTILLA LASAGNA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 oz Tomato sauce, salt-free or
-regular
1/4 c Onions — finely chopped
1/2 c Green pepper — finely chopped
15 sm Black olives — pitted
16 oz Kidney or pinto beans,
-canned — rinsed, drained
1 t Vinegar
1/4 ts Garlic powder
1/2 ts Oregano
1/2 ts Cumin
6 Tortillas, corn, 6-inch — cut
-into quarters
1 c Nutritional yeast “cheesy”
-sauce

Preheat oven to 375 deg.

Spray a baking pay with nonstick spray.

Spread 1/4 cup of tomato sauce in the bottom of the
prepared pan. Ina large bowl, combine remaining tomato
sauce with remaining ingredients, exept tortillas and
“cheese.” Mix well.

Arrange 1/3 of the tortilla sections over sauce in
pan. Spread 1 cup of sauce over tortillas. Pour 1/3 of
the “cheese” sauce over the sauce.

Repeat with another 1/3 of the tortillas, 1 cup of
sauce and 1/3 of the cheese sauce.

Repeat one more time, using remaining tortilla
sections, sauce and cheese sauce.

Cover and bake 20 minutes. Uncover and continue baking
15 more minutes.

Let stand 5 minutes before serving.

From the files of DEEANNE

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SWEET-AND-SOUR BEET-CARROT SAUTE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Oil
2 Beets — sliced
2 Carrots — sliced
2 Onions — halved and sliced
1/4 c Raisins
2 tb Honey
2 tb Vinegar or lemon juice
2 tb Tamari
2 Garlic cloves — mashed

Heat oil in skillet; stir-fry the beets, carrots,
onions and raisins for several minutes over
medium-high heat. Add the remaining ingredients;
lower heat. Toss well to combine. Cover and steam
until the vegetables are tender, 15 to 20 minutes.

Horton wrote: “The flavors in this recipe are
absolutely remarkable. You may use all beets or all
carrots instead, but the combination is superb and
beautiful to look at as you prepare. If the beets are
well scrubbed, they do not have to be peeled.”

From The Motherlode commune/Oregon. In _Country
Commune Cooking_ by Lucy Horton. New York: Coward,
McCann Geoghegan, Inc., 1972. Pg. 122. SBN
698-10456-0. Electronic format by Cathy Harned.

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