Spanakopita Quiche

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable cooking spray
10 oz Frozen chopped spinach
-thawed and drained
1 c 1% low-fat cottage cheese
2 oz Crumbled feta cheese — (1/2
-cup)
1/4 ts Pepper
2/3 c Nonfat buttermilk
2 Eggs
1 Egg white
1/4 c Chopped green onions
1 tb Chopped fresh oregano
1 lg Clove garlic
6 Frozen phyllo pastry — thawed
2 tb Fine dry breadcrumbs
-divided
1 1/2 c Sliced plum tomato
-(1/4-inch-thick)

Coat a 9-inch pieplate with cooking spray; set aside.
Press spinach between paper towels until barely moist;
set aside.

Position knife blade in food processor bowl; add
cottage cheese and next 5 ingredients, and process
until smooth. Add spinach, green onions, oregano, and
garlic; process 45 seconds. Set aside.

Working with 1 phyllo sheet at a time, lightly coat
each sheet with cooking spray. Fold phyllo sheet in
half crosswise to form a 13- x 8-1/2-inch rectangle,
and lightly coat both sides of rectangle with cooking
spray. Gently press rectangle into pieplate, allowing
ends to extend over edges of pieplate.

Repeat procedure with a second sheet of phyllo,
placing it across first sheet in a crisscross design;
sprinkle 1 tablespoon breadcrumbs over second sheet.
Repeat procedure with remaining phyllo and
breadcrumbs, continuing in crisscross design, ending
with phyllo. Fold in edges of phyllo to fit pieplate
and form a rim.

Pour spinach mixture into prepared crust; gently
arrange tomato slices over filling.

Bake at 350 deg for 55 minutes or until a knife
inserted 1 inch from center comes out clean; let stand
10 minutes. Yield: 6 servings (serving size: 1 wedge).

Serving Ideas : Cut into wedges.

NOTES : Spinach, feta cheese, and phyllo dough, key
ingredients in the classic Greek dish spanakopita
(span-uh-KOH-pih-tuh), combine with cottage cheese in
this unique quiche. Breadcrumbs sprinkled between the
phyllo layers prevent a soggy crust.

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Title: Tuna Noodle Casserole #2
Categories: Crockpot
Yield: 6 servings

2 Cans cream of celery soup
1/3 c Dry sherry
2/3 c Milk
2 tb Parsley flakes
10 oz Frozen mix vegetables
2 cn Tuna, drained
10 oz Egg noodles, cooked
2 tb Margarine
1/2 c Toasted almonds

In a large bowl, thoroughly combine soup, sherry, milk, parsley
flakes, vegetables, and tuna. Fold in noodles. Pour into greased
CROCK-POT. Top with almonds and butter. Cover and cook on Low 7 to 9
hours. (High: 2 to 3 hours). *Do not overcook noodles-just until
tender. From Rival Crock-Pot cookbook, date unknown From: Robert
Miles Date: 06-22-95

MMMMM

OVEN BEEF STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Lean stew beef in 1″ cubes
1 cn Cream of Celery soup (10 oz)
1/2 pk Dry leek soup mix (2.4 oz)
1 c Dry red wine
1 Onion, coursely chopped
5 md Baking potatoes, peeled and
Cut in eighths
8 Carrots, peeled and halved
Crosswise
2 c Broccoli florets

Directions: 1. Preheat oven to 350. In 5 qt dutch oven, combine beef,
undiluted soup, dry soup mix, wine, and onion. Mix well. Top with potato
pieces and carrots, mixing in slightly. cover and bake 2 hours. 2. Stir in
broccoli, cover and bake 15 minutes. Remove cover and bake 15 min longer.

From 365 Easy One Dish Meals by Natalie Haughton Typed at you by Helen
Peagram

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Title: COLD SICHUAN NOODLES
Categories: Pasta, Chinese, Vegetarian
Yield: 2 servings

1 lb Chinese egg noodles
2 tb Peanut oil
2 tb Finely chopped scallions
1 tb Finely chopped garlic
1 tb Yellow bean sauce
2 ts Chili bean sauce
2 ts Finely chopped ginger
1 tb Rice wine or dry sherry
2 tb Dark soy sauce
2 tb Sesame oil

————————–GARNISH————————–
Fresh corinader leaves

If using the dried noodles, cook them according to
package instructions or else boil them for 4 to 5
minutes. Cool in cold water until required. If using
the fresh noodles, boil them for 3 to 5 minutes, then
immerse in cold water. Heat a wok or large frying-pan
and add the oil. When hot, add the scallions, garlic,
yellow bean sauce, chili bean sauce, and ginger and
stir-fry for 2 minutes. Allow the mixture to cool
thoroughly. Drain the noodles and combine them with
the cool seasonings, soy sauce, and sesame oil.
Garnish with the coriander and serve within 3 hours.

—–

EGGPLANT-CHEESE CASSEROLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Spaghetti sauce mix (1.5oz)
1 cn Tomato sauce (8oz)
1 1/2 c Water
1 t Salt,seasoned
1/2 c Onion,minced
1 Eggplant,large
1/2 c Salad oil
1/2 lb Mozzarella cheese,thin slice
1/4 c Parmesan cheese,grated

1. Combine spaghetti sauce mix, tomato sauce, water,
seasoned salt and onion in a saucepan; bring to a
boil.~ 2. Reduce heat and simmer, uncovered, 20
minutes.~ 3. Peel eggplant; cut in 1/4-inch slices.~
4. Saute eggplant slices in hot oil in a skillet until
brown, adding oil as needed; drain well on paper
towels.~ 5. Pour a third of the sauce into a
8-inch-square baking dish; cover the sauce with half
the eggplant and mozzarella slices.~ 6. Repeat layers,
ending with sauce; top with Parmesan cheese.~ 7. Bake,
uncovered, in preheated 350’F. oven about 20 minutes.~

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TOMATO, CAPER, OLIVE AND BLUE CHEESE SALAD

Recipe By : Bon Appétit August 1995
Serving Size : 6 Preparation Time :0:00
Categories : Mc Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large tomatoes — sliced
2 tablespoons balsamic vinegar
5 tablespoons olive oil
1/3 cup halved pitted Kalamata olives
1/3 cup crumbled blue cheese (about 2 ounces)
2 tablespoons drained capers
4 anchovies — drained, chopped
(optional)
Fresh basil leaves

Arrange tomatoes on large platter. Drizzle with vinegar, then oil. Sprinkle
very lightly with salt and generously with pepper. Sprinkle with olives,
blue cheese, capers and anchovies, if desired. Garnish with basil leaves and
serve.
6 Servings
Bon Appétit August 1995

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Title: SHRIMP WITH LOBSTER SAUCE #2
Categories: Chinese, Seafood
Yield: 4 servings

16 lg Shrimp
2 tb Cornstarch, divided
1 tb Dry sherry
1 tb Water
1/2 ts Salt
2 tb Peanut or vegetable oil,
-divided
2 Garlic cloves, minced
1 ts Minced pared ginger root
3 oz Cooked ground pork, crumbled
1 c Diagonally sliced scallions,
-divided
2 Pk instant chicken broth
-and seasoning mix
-dissolved in 1 1/2 quarts
-hot water, divided
1 tb Granulated sugar
1 tb Black bean sauce or oyster
-sauce
2 Eggs, lightly beaten
2 c Cooked long-grain rice (HOT)

Shell and devein shrimp, leaving tail “feathers” on.
In large glass or stainless-steel bowl combine 1
tablespoon cornstarch with the sherry, water and salt,
mixing to dissolve cornstarch; add shrimp and toss to
coat. Let stand at room temperature for 20 minutes.
In 12-inch nonstick skillet or a wok heat 1 tablespoon
oil over high heat; add shrimp and sherry mixture and
cook, stirring quickly and frequently, until shrimp
barely turn pink. Remove shrimp from pan and set
aside. In same pan heat remaining tablespoon oil; add
garlic and ginger and stir-fry briefly (BE CAREFUL NOT
TO BURN). Add pork and stir to combine; add 3/4 cup
scallions, all but 2 tablespoons dissolved broth mix,
and the sugar and black bean (or oyster) sauce and
bring to a boil. Reduce heat to low and return shrimp
to pan.

In cup or small bowl dissolve remaining tablespoon
cornstarch in remaining 2 tablespoons dissolved broth
mix; add to shrimp mixture and, stirring constantly,
return mixture to a boil. Reduce heat and let simmer
for 1 minute. Gradually stir in eggs, stirring just
until eggs have set; remove from heat. Arrange hot
rice on serving plate, spoon shrimp mixture onto rice,
and sprinkle with remaining 1/4 cup scallions.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by
Fred Peters.

—–

Title: SYRUP FOR HOT OR COLD CHOCOLATE DRINK
Categories: Diabetic, Beverages
Yield: 12 servings

1/2 c Unsweetened Cocoa
Artificial Sweetener to
-equal 1/2 c plus 2 1/2 tb
-sugar
1/2 c Hot water
2 ts Vanilla

In saucepan, combine cocoa, artificial sweetener,
sugar, and water. Mix well. Cook over med. heat
stirring constantly until mixture comes to boiling
point. Stir in vanilla. Store syrup in jar in
refrigerator. Add 1-2 tb or less if desired to skim
milk allowance to make hot or cold chocolate. This
cannot be used as a topping since it has a bitter
taste before being mixed w/ milk. Yield: 12 servings
Serving size: 2 tb Per serving: Cal 17
Fat: 5 gm
Pro 1 gm Na : 262 mg
CHO 2 gms EXCHANGES:
FREE

—–

ORIENTAL SAVOY SALAD

Recipe By : Jacques Pepin, Today’s Gourmet II
Serving Size : 4 Preparation Time :0:00
Categories : Healthy And Hearty Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
1/4 teaspoon Tabasco sauce
1 teaspoon sugar
2 cloves garlic — peeled, crushed
1 tablespoon oyster sauce
1/2 pound savoy cabbage*
1/2 cup carrot strips — julienned

Combine the dressing ingredients in a plastic bag large enough to hold the
cabbage. Add the cabbage, toss it with the dressing, and allow the mixture to
macerate for at least
2 hours. Transfer the salad and dressing to a serving bowl, sprinkle with the
carrot and serve. Nutritional analysis per serving: calories 34; protein 2 gm;
carbohydrates 7 gm; fat 0.1 gm; saturated fat 0 gm; cholesterol 0 mg; sodium
585 mg.

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NOTES : *Remove tough lower part of central ribs and discard, leaves shredded
finely (about 6 cups). Shar 05/29/94 10:34:09 PM

=============== Note 20 =================

Board: FOOD BB Topic: FOOD SOFTWARE Subject: MCII: HEALTHY FOOD
To: ALL Date: 05/30
From: YKDN26A SHARON MCCORMACK Time: 4:44 PM

ZUCCHINI/MUSHROOM SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion — chopped
1 tb Oil
4 md Zucchini — chopped
1/2 lb Mushrooms — chopped
6 c — water
1/2 c Rolled oats
1/2 ts Salt (optional)
2 tb Parsley — finely chopped

Saute onion in oil until clear. Add zucchini and
mushrooms. Saute 5 minutes longer. Add water, oats and
seasonings. Simmer 12 minutes. Pour into a blender.
Blend until creamy. Return mixture to a pot and
reheat. Serve hot.

Per serving: 84 cal; 3 g prot; 12 g carb; 3 g fat
(34% of total calories); 33 mg calcium; 1 mg iron; 5
mg sod; 3 g fiber

Simply Vegan by Debra Wasserman/MM by DEEANNE

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