Family Favorite Recipes

* Exported from MasterCook *
Aioli
Recipe By :Elizabeth Powell

Serving Size : 8 Preparation Time :0:20
Categories : Salad Dressings
Amount Measure Ingredient -- Preparation Method

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4 garlic cloves -- mashed
2 egg yolks
1/8 teaspoon salt
1 cup olive oil
1 teaspoon vinegar
1 teaspoon fresh lemon juice
Beat eggs until very thick and lemon colored. Beat in mashed garlic and salt.
Beating constantly, add olive oil VERY SLOWLY -- literally drop by drop. After
about half the oil has been added and the mixture is thickening, add vinegar and
lemon juice. Then continue adding olive oil slowly, beating until a thick emulsion
is formed.
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Per serving: 256 Calories (kcal); 28g Total Fat; (97% calories from fat); 1g
Protein; 1g Carbohydrate; 53mg Cholesterol; 35mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates
Serving Ideas : Aioli may be used as a garlicky alternative to mayonnaise, but is

delicious on its own as a sauce or dip for seafood or vegetables.
Nutr. Assoc. : 0 0 0 0 0 0
All Bran Bread

Categories : Breads

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1 package active dry yeast
1/2 cup warm water
1/2 cup All-Bran� Cereal
1/3 cup sugar
1/2 cup vegetable shortening
1/4 teaspoon salt
1/2 cup boiling water
1 egg
3 cups all-purpose flour
Dissolve yeast in warm water. Mix All-Bran cereal, sugar, shortening, and salt.
Pour boiling water over bran mixture. Stir, let cool, then add yeast.
Add egg and half of flour. Beat well. Add remaining flour. Cover and let rise
until double in bulk. Punch down. Form into 2 small loaves, place in buttered
pans, and let rise again until double. Just before baking, brush tops of loaves
with melted butter. Bake at 350 degrees for 30-35 minutes.
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Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates
NOTES : After first rising, dough may be punched down and put in the refrigerator
overnight, or it may be mixed and put right in refrigerator and both risings done
second day. If refrigerated, allow to stand at room temperature for a couple of
hours before proceeding.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Almond Chicken

Categories : Main Dishes Poultry
Sauces

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2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons Chicken Stock
1 ginger root (1/2-inch slice) -- minced
1 garlic clove -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil -- for frying
Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long. Stir soy
sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together.
Place chicken in marinade, turning to coat. Marinate at least one hour, turning
chicken after half an hour.
Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2
teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat.
Let almond coated pieces set 15 minutes. Heat oil to 350�. Fry chicken pieces in
batches one layer deep until crisp, golden brown. Be sure to let oil come back up
to 350� between batches. Drain on paper towels and serve at once. Garnish with
chopped green onion.
Cuisine:
"Chinese"
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Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 2314 0 0 0 0 0 3520 0 0 0 2130706543
Chicken Stock

Categories : Poultry Soups & Stews

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1 whole chicken carcass
2 quarts water
1 carrot -- coarsely chopped
1 celery stalk
1 small onion -- quartered
1 bay leaf
1/4 teaspoon dried basil
6 whole peppercorns
1/4 cup fresh parsley -- chopped
Break up carcass. Add giblets, if available. Combine all ingredients in a large

soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours.
Strain.
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Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0
Almond Meringue Torte

Categories : Cakes Desserts

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1/4 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon cream of tartar
1/4 teaspoon double-acting baking soda
1/4 cup butter
1 egg yolk -- lightly beaten
2 egg whites
1/4 cup powdered sugar -- sifted
1/4 cup shelled almonds -- ground
1/3 cup raspberry jam
Sift together dry ingredients. Cut butter into dry ingredients. Stir in egg yolk.
Pat into buttered 8-inch square pan. Bake at 350 degrees for 15 minutes.
While cake bakes, beat egg white until stiff, and beat in confectioners' sugar and
ground almonds. When cake is set and light golden brown, remove from oven, spread
with jam and then almond meringue mixture. Brown at 450 degrees for 5-10 minutes.
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Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Anchovy Toast

Categories : Appetizers

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2 tins anchovies (14)
3 garlic cloves -- chopped
1/8 teaspoon mustard powder
1 tablespoon chopped onions
2 tablespoons capers
1 cup olive oil
3 tablespoons Parmesan cheese -- grated
1 loaf Italian bread
1 sweet red pepper -- thinly sliced
With a mortar and pestle, mash anchovies, garlic, mustard, onions, and capers.
Turn into a mixing bowl and vigorously beat in olive oil (or combine these
ingredients in food processor or blender and blend until anchovies are mashed).
Slice loaf of Italian bread lengthwise. Spread anchovy mixture on top of one slice
of bread. Lay slices of red pepper over anchovy mixture. Sprinkle with Parmesan
cheese. Top with second slice of bread. Wrap in foil, place in preheated 400� oven
for 10 minutes. Slice and serve.
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Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0
Other Carbohydrates
Suggested Wine: Chianti Classico Ruffino
Serving Ideas : As part of antipasto.
NOTES : Use the finest extra-virgin olive oil you can afford!
Nutr. Assoc. : 2049 0 0 0 0 0 0 0 4695
Apple Butter

Categories : Canning, Preserves, Etc. Jams & Jellies

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12 medium apples -- unpeeled and cored
2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
Core apples, cut into eighths, and place in heavy saucepan. Barely cover with
water (about a cup). Cook over medium heat until apples just soften, stirring
often. Cool slightly and force through food mill. Measure pulp and return to
saucepan. Add 1/4 cup sugar for every cup of pulp.
Bring to a rolling boil over moderate heat. Add spices. Continue to cook, stirring
constantly, until temperature of apple mixture reaches 220 on a candy thermometer.
Ladle into sterile 1/2 pint jars, seal, and process according to jar
manufacturer's instructions. Makes about 6 pints, or 81 servings of two
tablespoons each.
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Per serving: 31 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Protein; 8g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
NOTES : VARIATIONS: Substitute pears for apples, omit cinnamon and nutmeg, add 2
tablespoons finely chopped candied ginger with spices, or, add 1 teaspoon grated
lemon peel, omit ginger and cloves.
Nutr. Assoc. : 0 0 0 0 0 0 0
Apple Cream

Categories : Desserts Fruit

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6 large apples -- unpeeled and cored
1/3 cup apple cider
1/2 cup sugar
1/2 teaspoon lemon zest -- grated
1/8 teaspoon nutmeg
1 cup whipping cream
1/4 cup powdered sugar
Place apple quarters in a heavy saucepan with cider and sugar. Bring to a boil
over medium heat, stirring to dissolve sugar and prevent scorching. Continue to
cook and stir until apples become mushy. Pur�e through food mill and stir in
spices and lemon zest. Cool.
While apple pur�e cools, beat cream until it forms stiff peaks. Gradually add
powdered sugar and blend well. Fold 1/2 cup of apple pur�e into whipped cream,
then fold whipped cream into remaining apple pur�e.
Spoon into parfait glasses and chill thoroughly. Sprinkle top of each apple cream
with nutmeg before serving.
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Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 3 Fat; 1
1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Apple Crisp

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8 medium apples -- peeled and sliced
1 tablespoon fresh lemon juice
1 cup brown sugar
1 cup rolled oats
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter
Place apple slices in two-quart baking dish. Sprinkle with lemon juice.
Combine flour, sugar, oats, cinnamon, and nutmeg. Cut butter into one-inch chunks.
Blend into dry ingredients, using a pastry blender or two forks. When crumbly,
sprinkle over apples. Bake at 375 degrees for 15 minutes. Turn oven down to 350
degrees and bake for 30 minutes more.
T(Baking Time):
"0:45"
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Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 1/2 Fat;
Serving Ideas : Serve warm with vanilla ice cream or whipped cream.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Apple Fritters


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6 large apples
1/8 teaspoon nutmeg
2 tablespoons sugar
Fresh lemon juice
1 egg -- separated
1/2 cup milk
Powdered sugar -- sifted
Peel and core apples. Slice crosswise into 1/2" rings, dropping slices into water
acidulated with lemon juice as they are sliced.
Sift flour with cinnamon, nutmeg, and sugar. Beat egg yolk with milk. Add egg
mixture to dry ingredients and beat until smooth. Beat egg white until stiff peaks
form. Fold egg white into batter.
Drain apple rings and pat dry on tea towel. Heat oil or shortening to 375 degrees.
Dip apple rings in batter, coating both sides. Drop rings onto hot oil, five or
six at a time (one layer, not overcrowded). Fry until golden brown, turning once,
about five minutes. Remove to paper towels to drain. Sprinkle with powdered sugar.
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Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Apple Pie

Pies & Pastry

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1 batch Pie Pastry -- (see recipe)
6 large apples
1/2 teaspoon lemon zest
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon all-purpose flour
1 tablespoon butter -- cut into bits
1 teaspoon sugar
Dash cinnamon
1 tablespoon milk
Peel, core, and thinly slice apples. Toss with lemon juice and zest. Mix sugar,
flour, and spices. Toss with apples to coat.
Roll half of dough into a round and fit into a 9" pie pan. Fill shell with apple
mixture. Dot top with butter. Roll remaining dough into a round large enough to
cover top of apples. Place carefully over apple filling and crimp edges of crusts
together. Make slits in top crust to vent. Mix teaspoon of sugar with dash of
cinnamon. Brush top of crust with milk and sprinkle lightly with cinnamon sugar.
Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake an
additional 20-30 minutes.
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Other Carbohydrates
Serving Ideas : Serve hot with sharp cheese, ice cream, or clotted cream.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Pie Pastry

Categories : Pies & Pastry

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2 cups flour
1 teaspoon salt
1/2 cup unsalted butter
2 tablespoons lard
5 tablespoons ice water
Mix flour and salt. Cut in butter and lard with pastry blender until mixture
resembles coarse cornmeal. Sprinkle the cold water over flour mixture and quickly
beat in, using a fork. Gather dough into a ball, wrap in wax paper and chill for
30 minutes.
Yield:
"1 Batch"
T(Chilling Time):
"0:30"
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Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
NOTES : Makes one batch � enough for a two-crust, 9" pie.

Nutr. Assoc. : 0 0 0 0 1582
Apple Strudel
Pies & Pastry

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4 large apples
1/2 cup sugar
1 teaspoon cinnamon
3/4 cup seedless raisins
1/4 cup almond slivers
1/2 cup butter -- melted
4 sheets phyllo dough
2 tablespoons bread crumbs
Peel, core, and finely chop apples. Mix with sugar, spices, raisins, nuts, and 2
tablespoons melted butter.
Unwrap phyllo dough and keep between two dampened tea towels. Place one sheet of
dough on a third tea towel. Brush with melted butter and sprinkle with bread
crumbs. Place second sheet of phyllo on top of first, brush with butter, and
sprinkle with crumbs. Repeat with remaining sheets of phyllo.
Spread apple filling, about two inches in, along one long side of dough, to within
two inches of each edge. Filling should be spread about three inches wide. Fold
long side over once to cover filling, then fold in edges. Continue to roll
lengthwise, like a jelly roll, using towel to help. Brush each roll with butter,
and place, seam side down, on a lightly buttered baking sheet.
Bake at 400 degrees about 20-25 minutes, until golden. Remove from oven and score
top into 1-1/2" slices with a sharp knife. Cool and cut into slices.
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Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Applesauce Raisin Bread

Categories : Breads

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1 1/2 cups whole-wheat flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup oats
1/2 cup brown sugar
2 whole eggs -- lightly beaten
1/3 cup salad oil
1 cup applesauce
1/2 cup raisins
1/2 cup pecans
Sift together flour, baking powder, salt, cinnamon, and nutmeg. Stir in oats and
brown sugar. Beat eggs. Blend eggs, oil and applesauce together. Stir in dry
ingredients, raisins and nuts. Pour into greased 9 � 5 � 3-inch loaf pan. Bake at
350 degrees for 1 hour.
T(Baking Time):
"1:00"
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Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat;
NOTES : A serving equals one slice.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Artichoke Balls

Categories : Appetizers Vegetables

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1 tablespoon olive oil
1 8-ounce can artichoke hearts -- mashed
1 egg -- beaten
1/4 cup Parmesan cheese
1/2 cup Italian bread crumbs
Saut� garlic in oil. Add egg and artichokes. Cook over low heat for 5 minutes.
Remove from heat. Add Parmesan cheese and 1/4 cup bread crumbs. With a teaspoon,
form into balls. Roll in remaining bread crumbs. Chill 2 hours or until ready to
serve.
T(Chilling Time):
"2:00"
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Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 42 0 0 0
Autumn Fruit Salad

Categories : Fruit Salads

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2 Red Delicious apples
1 sliced banana
1 Granny Smith apple
2 Bartlett pears
1/2 pound red grapes
1/2 cup almond slivers -- toasted
1 cup vanilla yogurt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon apple cider
Wash and core apples and pears, peeling if desired. Cut into one-inch chunks.
Slice banana 1/2" thick. Wash grapes and cut in half. Combine fruits and almonds
in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to
coat fruits evenly. Chill.
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Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Avgolemono

Categories : Eggs Soups & Stews
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1 quart Chicken Stock
1/4 cup rice
3 tablespoons fresh lemon juice
3 whole eggs
Salt
Black pepper
Paprika
Bring chicken stock to a boil. Add rice and simmer 20 minutes. Beat eggs with
lemon juice until thick. Beat in 1/4 cup hot chicken stock. Over low heat, slowly
beat egg mixture into chicken-rice soup. Cook two to three minutes, until soup
thickens slightly. Be very careful not to boil. Season to taste and serve at once.
Garnish with chopped fresh mint leaves.
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Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Chicken Stock


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2 quarts water
1 celery stalk
1 bay leaf
6 whole peppercorns

Strain.
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Other Carbohydrates
Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0
Avocado Cream Sauce

Categories : Pasta Sauces

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2 avocados
1 clove garlic -- quartered
2 tablespoons fresh chives -- chopped
1 tablespoon fresh cilantro -- chopped
1/2 tablespoon fresh tarragon -- chopped
Juice of half a lime
2 tablespoons butter
1/4 cup light cream
In food processor fitted with chopping blade, pur�e avocado with garlic, lime
juice, and herbs. Melt butter in a saucepan over low heat. Stir in avocado pur�e
and cook over low heat, stirring occasionally, until heated through. Add cream and
continue to heat, but do not allow to boil.
Salt to taste and serve over pasta.
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Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Avocado Soup

Categories : Soups & Stews Vegetables
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2 avocados
1/2 teaspoon fresh lemon juice
2 cups chicken broth
2 tablespoons dry sherry
1 cup heavy cream
Salt
Cayenne pepper
Peel and pit avocados. Pur�e in a blender with lemon juice. Blend in chicken broth
and sherry. Pour into a bowl and whisk in cream. Season to taste with salt and
cayenne. Chill.
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Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Bacon-Avocado Potato Salad

Categories : Potatoes Salads

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6 medium boiling potatoes
2 avocados -- cubed
8 slices bacon
1/2 cup chopped onions
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup cider vinegar
Salt
Black pepper
Paprika
2 tablespoons fresh parsley -- chopped
1 tablespoon fresh cilantro -- chopped
Boil potatoes in their skins. While potatoes boil, cube avocados and toss with
lime juice. Chop bacon into one-inch pieces and fry until crisp in a large
skillet. Remove bacon to paper towels to drain. In bacon fat, saut� onions until
golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper,
and paprika to taste.
When potatoes are tender, drain, peel, and dice. While still warm, pour dressing
over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon,
parsley, and cilantro. Serve at room temperature or chill one hour or longer.
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Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Baked Bluefish

Categories : Fish Main Dishes

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3 pounds bluefish fillets
1/4 cup white wine vinegar
1 Bermuda onion -- sliced
1/4 teaspoon peppercorns
1/2 cup sour cream
Place bluefish fillets in a shallow ceramic or enameled baking dish. Combine

vinegar, onions, peppercorns, and allspice. Pour over fillet, turning to coat.
Marinate, skin side up, at room temperature, for 1 hour. Pour off vinegar, but not
onions or spices. Turn skin side down and spread top with sour cream. Bake at 350
degrees for 20-25 minutes, until fish flakes easily with a fork.
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Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Baked Cornish Game Hens


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6 whole Cornish game hens
1 medium onion -- chopped
1 celery stalk -- chopped
1/2 green pepper -- chopped
8 ounces mushrooms -- chopped
1 whole garlic clove -- minced
2 tablespoons fresh basil -- minced
1 teaspoon oregano
2 tablespoons fresh parsley
Stir 1/2 cup melted butter with onion, celery, green pepper, mushrooms, garlic,
and herbs. Season hens inside and out with salt and pepper. Stuff bird with equal
amounts of the vegetable mix. Place birds in baking dish, breast side up. Drizzle
with remaining 1/4 cup butter. Cover and bake 1-1/2 hours at 325 degrees. Brown at
500 degrees.
T(Baking Time):
"1:30"
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Other Carbohydrates
Serving Ideas : Serve with Currant Jelly Sauce (see recipe).
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Baked Fresh Ham

Categories : Main Dishes Pork

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10 pounds fresh ham
2 whole garlic cloves -- minced
2 tablespoons olive oil
1/2 teaspoon dried rosemary
1/2 teaspoon ground thyme
1 cup beer
Trim excess fat from ham. Mix oil with herbs and rub all over ham. Bake at 350
degrees for 30-35 minutes per pound of meat, until meat thermometer registers 185
degrees. Baste occasionally with beer.
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Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Baked Haddock


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4 haddock fillets
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
1/4 teaspoon ground chili peppers
1 teaspoon salt
1/4 teaspoon black pepper
2 whole garlic cloves -- minced
Mix salt, pepper and garlic together thoroughly and rub on both sides of fish
fillets. Place in a buttered shallow baking dish. Combine butter, lemon juice, and
Worcestershire sauce. Bake fish at 375 degrees for 30 minutes or until it flakes
easily with a fork. Baste with butter mixture 2-3 times during baking.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Other white fish fillets may be substituted for haddock.

Nutr. Assoc. : 3643 0 796 0 0 0 0 0
Baked Lentils
Categories : Beans Main Dishes

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2 cups dried lentils
1/2 cup diced celery
1/2 cup carrots -- chopped
1/2 cup chopped mushrooms
3 tablespoons all-purpose flour
2 cups beef stock
1/4 teaspoon basil
1 tablespoon fresh parsley -- chopped
Salt
Black pepper
1/4 cup bread crumbs
3 bacon slices
Cook lentils in a quart of boiling water until barely tender, about 30 minutes.
Drain.
While lentils are cooking, saut� vegetables in butter over low heat until tender.
Stir in flour and cook one minute, stirring constantly. Whisk in beef stock and
bring sauce to a boil. Remove from heat and season to taste with salt, pepper, and
herbs.
When lentils are cooked, drain and stir into sauce. Spread in a shallow, buttered
pan. Sprinkle with bread crumbs. Cut bacon slices into quarters and place on top
of lentils. Bake at 375 degrees for 40 minutes, until bacon browns.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
NOTES : For a vegetarian version, omit bacon and use 1-1/2 cups vegetable stock
and 1/2 cup V8 juice in place of beef stock.
Nutr. Assoc. : 0 0 3055 0 0 0 0 0 0 0 0 0 0 0 0
Baked Mackerel

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6 whole mackerel fillets
1/4 cup white vinegar
3/4 cup water
1 small onion -- sliced
2 teaspoons salt
6 whole peppercorns
1 tablespoon pickling spice
1 dash cayenne pepper
1 whole bay leaf
6 whole cloves
Place fillets in one layer in a glass or ceramic baking dish. Heat vinegar, water,
onion, herbs, and spices. Pour over fish. Allow to marinate for at least one hour.
Refrigerate if marinated longer. Bake, covered, for 45 minutes at 375 degrees.
Garnish with fresh parsley.
T(Baking Time):
"0:45"
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Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : Works well with other strongly flavored and/or oily fish.
Nutr. Assoc. : 0 0 0 0 0 0 0 272 0 0
Baked Oysters

Categories : Appetizers Seafood

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2 dozen whole oysters
1 tablespoon fresh parsley -- minced
2 teaspoons Worcestershire sauce
2 tablespoons clam juice
2 tablespoons chili sauce
1/2 cup mushrooms -- finely chopped
2 tablespoons Parmesan cheese -- grated
Salt
Black pepper
Shuck oysters; drain and reserve half of the shells.

Combine parsley, garlic, Worcestershire sauce, clam juice and chili sauce with 6
tablespoons melted butter. Dip each oyster into this sauce and place in a shell on
a baking pan. Spoon remaining sauce over oysters. Sprinkle a teaspoon of chopped
mushrooms on each oyster.
Stir cheese and bread crumbs together and sprinkle over oysters. Dribble with
remaining butter. Bake at 400 degrees for 15 minutes.
T(Baking Time):
"0:15"
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Other Carbohydrates
Nutr. Assoc. : 4319 0 0 0 0 20201 0 4196 0 0 0 0
Baked Pompano


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2 whole shallots -- minced
1/2 cup butter
4 fillets pompano (2 pounds)
1 cup hazelnuts -- chopped
1 cup brandy
Saut� shallots in butter. Place pompano fillets in a shallow buttered baking pan.
Sprinkle generously with the hazelnuts. Pour melted butter and shallots over
pompano and hazelnuts.
Bake 20 minutes at 450�, basting every 5 minutes to prevent dryness. Remove from
oven. Add the brandy and flame. When flames die down, broil 2-3 minutes. Serve
with lemon wedges.
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Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 4902 0 1152 0 2330

Baked Shrimp Indienne

Categories : Main Dishes Seafood

-------- ------------ --------------------------------
1/2 cup butter
1 clove garlic -- minced
1 tablespoon onion -- grated
1 teaspoon fresh parsley -- chopped
1 teaspoon fresh chervil -- chopped
1 teaspoon fresh tarragon -- chopped
1/8 teaspoon turmeric
1/8 teaspoon ground mace
1/8 teaspoon coriander
1 teaspoon salt
1/2 cup sherry
1 1/2 pounds shrimp -- cooked and peeled
1 1/2 cups bread crumbs
Cream butter with herbs, spices, and salt. Beat in sherry. Cream the mixture until
soft. Blend in shrimp. Make alternate layers of shrimp mixture and bread crumbs in
a buttered baking dish, finishing with bread crumbs and pouring the melted butter
over top. Bake at 450 degrees for 15 minutes.
T(Baking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 620 0 0 0 0 0 0 0 0 0 1372 0 0
Baked Turkey Croquettes

Categories : Luncheon Main Dishes
Poultry

-------- ------------ --------------------------------
3 tablespoons flour
3/4 cup milk
2 cups turkey -- chopped
1 egg yolk -- beaten
1/4 teaspoon salt
1/4 teaspoon celery salt
1 egg
2 teaspoons water
1/4 teaspoon ground sage
2 tablespoons butter -- melted
Melt 2 tablespoons butter over low heat. Add the flour and stir until well
blended. Cook one minute. Slowly add milk and cook, stirring constantly, until
boiling.
Let sauce cool; add chopped turkey, egg yolk, salt and celery salt.
Form into twelve small cones. Mix bread crumbs with ground sage. Beat egg in
water. Roll cones in crumbs. Dip each cone in egg and roll again in crumbs. Place
on greased baking pan and drizzle with melted butter.
Bake at 350 degrees for 40 minutes.
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : A good way to use up leftover turkey, chicken, or ham. If using ham, put
through a meat grinder and use 1-1/2 cups ground ham.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Baklava

Categories : Desserts Pies & Pastry

-------- ------------ --------------------------------
2 1/2 cups sugar
1 1/2 cups water
1 tablespoon lemon juice
1 pound pecans -- chopped
1/4 cup sugar
1/8 teaspoon nutmeg
1 pound filo dough
1 cup butter -- melted
* Prepare syrup first: bring to boil 2-1/2 cups sugar and water; add lemon juice.
Simmer until it is a pale yellow color. Syrup should be thick and cold when poured
over hot Baklava.
Mix nuts, 1/4 cup sugar, and spices; set aside. Butter 9" � 13" cake pan
thoroughly. Keep filo pastry covered with a damp tea towel while working with
individual sheets. Layer sheets in baking pan, one at a time, brushing each layer
with melted butter. After layering six or so, begin alternating layers of filo
pastry with nut mixture. Brush one layer with butter and sprinkle the next with
1/2 cup nut mixture. Continue to alternate buttered layers and nut-covered layers
until all but ten of the sheets have been used. Layer the last ten sheets as you
did the bottom six, brushing each with butter. Bake at 325 degrees for 1-1/2
hours. Remove from oven and let cool for five minutes. Score pastry into diamond
shapes about 1-1/2" � 2". Pour cold syrup over hot pastry. Allow to cool to room
temperature before cutting and removing from pan.
Cuisine:
"Greek"
T(Baking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Banana Nut Bread

Categories : Breads

-------- ------------ --------------------------------
3/4 cup butter
1 1/2 cups sugar
1 1/2 cups mashed bananas
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
3/4 cup nuts -- chopped
Cream together butter and sugar. Add banana, eggs, and vanilla. Sift together dry
ingredients. Add alternately with buttermilk. Blend well. Stir in nuts, and pour
into a greased and floured loaf pan. Bake at 325 degrees for 1-1/4 hours.
T(Baking Time):
"1:15"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Barbecue Sauce

Categories : Sauces

-------- ------------ --------------------------------
1/2 small onion -- minced
1 cup ketchup
1/4 cup bourbon
2 tablespoons maple syrup
1 teaspoon mustard powder
1 teaspoon salt
1 teaspoon chili powder
Saut� onions and garlic in butter in a heavy saucepan. Add remaining ingredients.
Bring to a boil and simmer 10 minutes. Use to baste meats for grilling. Simmer 10-
15 minutes longer to reduce to a thicker sauce for serving with cooked meat;
especially good for ribs or pork chops.
Makes a little less than 2 cups, about 28 one-tablespoon servings.
Cuisine:
"American"
- - - - - - - - - - - - - - - - - - -
Per serving: 27 Calories (kcal); 1g Total Fat; (33% calories from fat); trace
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Basic Berry Jam


-------- ------------ --------------------------------
4 quarts berries
Sugar
Use only freshly picked berries and include a good percentage of under-ripe
berries. Pick over carefully and wash, removing stems, hulls, and debris. Place in
enameled or stainless steel pot, mash well, and bring to a boil over moderate
heat. Cook just until berries soften.
Put through food mill. If desired, this pulp may be strained through a finer
sieve. Measure pulp into an enameled or stainless steel pot that is at least four
times taller than level of pulp. For every cup of pulp, add 1 cup of sugar. Bring
to a boil over moderately high heat and continue to boil until the temperature of
the jam reaches 221 degrees F on a candy thermometer. (The stage at which the
mixture will form a jelly of the desired consistency if a spoonful on a small dish
is placed in the freezer for one minute.) Keep an eye on the boiling jam and stir
frequently!
When jam is ready, ladle into sterilized jars, seal, and process according to jar
manufacturer's instructions.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 12 Fruit; 0 Fat; 0
Other Carbohydrates
NOTES : Berries may be blackberry, blueberry, raspberry, or strawberry.

Nutr. Assoc. : 2241 0
Basic Meat Gravy

Categories : Sauces

-------- ------------ --------------------------------
Pan drippings
1/4 cup wine, red
2 cups stock
Seasonings: salt, pepper, herbs
Pour off fat from pan drippings and reserve. Pour liquid portion of drippings into
a 2 cup measuring cup. Deglaze pan with wine: white for chicken and pork, red for
beef or game. Pour wine into measuring cup. Add stock to reach 2 cups.
Add back to pan 3 tablespoons of fat. Place on a burner over medium heat. Stir in
flour and cook one minute, whisking constantly. Slowly pour in stock mixture. Heat
until boiling. Season to taste with salt, pepper, and herbs as desired.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 27167 0
Basic White Bread

Categories : Breads

-------- ------------ --------------------------------
1 package active baker's yeast
1 teaspoon sugar
1 1/4 cups water -- lukewarm
6 cups all-purpose flour -- * see note
2 tablespoons sugar
2 teaspoons salt
1 cup milk
Add one teaspoon sugar to 1/4 cup lukewarm water and stir to dissolve. Sprinkle
yeast over water and let soften one minute. Stir into water and "proof" for 15
minutes. Mixture should rise slightly and become bubbly.
Heat remaining water with butter and milk until the butter melts. Cool this
mixture to lukewarm. Mix three cups flour, 2 tablespoons sugar, and salt in a
large bowl. Beat in yeast mixture and butter-milk mixture. Gradually stir in
enough of the remaining flour to form a soft dough, using 5-1/2 to 6-1/2 cups
flour altogether.
Turn dough onto floured surface and allow to rest a minute. Knead until smooth and
elastic, about 10 minutes. Place in a greased bowl, turning to grease all sides.
Cover with a damp tea towel and allow to rise in a warm place until double in
bulk, about one hour.
Punch down dough, kneading it until it is about its original size. Return to bowl,
cover, and allow to rise again until double in bulk, about 1-1/2 hours. Turn out
onto lightly floured surface. Divide dough in half and shape each half into a loaf
to fit an 8-1/2" � 4-1/2" pan. Place in greased pans, cover, and allow to rise in
a warm place for one hour.
Bake at 400 degrees for 25-30 minutes. When done, bread will be well browned and
shrunken in from sides. Remove from pans and cool on wire racks.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : * Amount of flour will vary from 5-1/2 to 6-1/2 cups. Use as little as
needed to form a dough that is soft, but not overly sticky. If in doubt, more may
be added, a couple of tablespoons at a time, during the kneading process.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Beef Pot Pie

Categories : Beef Breads
Luncheon Main Dishes
Pies & Pastry

-------- ------------ --------------------------------
1 1/2 pounds beef stew meat
3 tablespoons vegetable oil
1 whole onion -- chopped
2 cloves garlic -- minced
1/4 teaspoon salt
1 tablespoon brown sugar
2 tablespoons sherry
1 1/2 cups beef stock
2 celery stalks -- chopped
2 whole carrots -- sliced
1 whole green pepper -- chopped
2 whole tomatoes -- peeled and seeded
1 pound pearl onions
1 tablespoon cornstarch
Pastry for 9" pie crust
Brown meat in oil, over high heat. Add onion and garlic. Saut� until limp.
Sprinkle with salt, pepper, and brown sugar. Cook one minute, then add sherry and
beef stock. Cover and simmer until meat is tender. Blanch celery and green
peppers, drain. Chop tomatoes. When meat is done, drain off liquid and measure.
Add enough water to make 1-1/4 cups. Dissolve cornstarch in 1/3 cup cold water.
Bring meat juices to a boil and add cornstarch. Add meat, then vegetables. Pour
into pie pan. Roll pastry into a round to cover pie pan. Place over meat mixture,
sealing edges to pan. Cut slits in top. Bake at 450 degrees for 30 minutes.
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2
Nutr. Assoc. : 2216 0 0 0 0 0 0 0 0 2523 2495 3591 5296 0 0 0
Beef Pot Roast

Categories : Beef Main Dishes

-------- ------------ --------------------------------
1 cup red wine
1 1/2 cups beef bouillon
1 teaspoon salt
6 peppercorns
6 allspice berries
1/2 cup brown sugar
1 bay leaf
1 onion -- sliced
3 pounds beef pot roast
1/4 cup bacon fat
4 whole potatoes -- peeled and quartered
4 whole carrots -- peeled and quartered
Mix together wine, vinegar, bouillon, salt, peppercorns, allspice, brown sugar,
bay leaf, and sliced onion. Trim roast and place in a ceramic bowl. Pour marinade
over roast, turn to coat, and marinate at least two hours or overnight, turning
once or twice.
Remove roast from marinade and pat dry. Strain marinade, reserving liquid. Season
flour with salt and pepper to taste. Dredge meat in flour. In heavy saucepan, sear
meat quickly on all sides in smoking hot bacon fat. Add reserved marinating
liquid. Cover and simmer until tender, about 3-1/2 hours. Add potatoes and carrots
during last hour of cooking. When done, place roast and vegetables on a platter
and keep warm. Skim fat from liquid and reduce over medium-high heat until liquid
measures about 2 cups. Season to taste; if necessary, thicken gravy with one
teaspoon cornstarch dissolved in a tablespoon of cold water.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 113 0 0 0 0 0 0 0 0 0 0 0
Beef Stew

Categories : Beef Soups & Stews

-------- ------------ --------------------------------
Salt
Black pepper
2 pounds beef stew meat
1 tablespoon sugar
2 whole celery stalks -- diced
4 whole parsley sprigs -- chopped
1 whole garlic clove -- minced
1 whole bay leaf
2 cups canned tomatoes
4 cups beef bouillon
1 tablespoon tomato paste
4 whole carrots -- peeled and quartered
3 whole potatoes -- peeled and quartered
12 whole small white boiling onions -- peeled
Season flour with salt and pepper to taste. Dredge meat in flour. In a large soup
kettle, brown meat in hot olive oil. Add sugar, celery, parsley, garlic, bay leaf,
tomatoes, bouillon, and tomato paste. Bring to a boil, reduce heat, and simmer one
hour. Taste and season with additional salt and pepper, or herbs of your choice,
if desired. Add carrots and potatoes and continue to simmer until vegetables are
tender. Add onions and simmer until onions are tender.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : This is a flavorful, but not highly seasoned stew. Additions may include
herbes fines, wine, or your choice of spice/herb combinations.
Nutr. Assoc. : 0 0 0 0 0 0 0 20143 0 0 0 0 0 0 0 4994

Beef Stroganoff


-------- ------------ --------------------------------
1 1/2 pounds beef tenderloin -- cut in thin strips
1 1/2 cups beef bouillon
1/4 cup sour cream
2 tablespoons tomato paste
1/2 teaspoon paprika
Salt to taste
Dredge beef in flour. In a heavy skillet, melt butter with oil and brown the beef
(about 5 minutes). Slowly add bouillon to beef, stirring well. Bring to a boil.
Combine sour cream, tomato paste, paprika, and salt. Slowly stir sour cream
mixture into beef mixture. Turn heat to low and bring to a bare simmer. Cook 15-20
minutes, stirring frequently and never allowing mixture to boil.
Serve with rice or egg noodles.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat;
Nutr. Assoc. : 131 0 0 986 0 0 1504 0 0
Beer and Cheddar Soup

Categories : Soups & Stews

-------- ------------ --------------------------------
1 quart beer
1 cup heavy cream
3 egg yolks
1 cup Cheddar cheese -- shredded
1 teaspoon paprika
Bring beer and chicken stock to a boil over moderate heat. Simmer for 25 minutes.
Beat egg yolks until thick and pale yellow. Beat in cream. Slowly add a little of
the hot beer to egg mixture, stirring constantly to prevent curdling. Add egg
mixture and cheese to remaining soup. Heat for 5 minutes, but do not allow the
soup to boil.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;
Serving Ideas : Serve with pumpernickel bread and beet salad.
Nutr. Assoc. : 142 342 0 0 0 1032
Chicken Stock


-------- ------------ --------------------------------
2 quarts water
1 celery stalk
1 bay leaf
6 whole peppercorns

Strain.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

Biscotti

Categories : Breakfast Cookies

-------- ------------ --------------------------------
4 cups flour
1 1/2 cups sugar
1/2 teaspoon salt
1/3 cup butter -- cold
1/4 cup lard -- cold
4 whole eggs
1 teaspoon almond extract
1 tablespoon anise seed
1 cup almonds -- ground
Sift together flour, sugar, salt, and baking powder. Cut butter and lard into
mixture. Beat eggs slightly and beat in vanilla and almond extracts. Quickly stir
egg mixture, anise seed, and almonds into dry ingredients. Turn out on a floured
board and knead until dough is no longer sticky. Divide dough into 6-8 pieces.
Roll with hands into long rolls. Place rolls on greased baking pans and flatten
slightly with hands. Bake at 325 degrees for 25-30 minutes. Slice each roll
diagonally into 3/4-inch pieces. Return to baking pan, cut side up, and bake at
375 degrees for 5 minutes. Turn biscotti over and bake 5 minutes more.
Cuisine:
"Italian"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 3309 0 0 2136 0 791 0 0 0 0 18
Black Eyed Peas

Categories : Beans

-------- ------------ --------------------------------
1 pound black eyed peas
1 ham bone
1 onion -- chopped
1 carrot -- chopped
1 whole bay leaf
1/2 teaspoon basil
1 teaspoon peppercorns
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon oregano
1 teaspoon Cajun seasoning -- * see note
Combine all ingredients in large soup kettle with 3 quarts water. Bring to a boil
and simmer, uncovered, for two hours or until black eyed peas are tender. Drain,
remove whole bay leaf, garlic, peppercorns, and ham bone. Remove ham from bone,
chop, and add back to beans. Serve at once.
Cuisine:
"American"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
NOTES : * Two or three drops of Tabasco sauce can be substituted for Cajun
seasoning.
Beans cooked this way may be drained, refreshed under cold running water, and
tossed with French dressing while still warm. Serve at room temperature or
chilled.
Nutr. Assoc. : 2273 3654 0 0 0 0 0 0 0 0 0 0
Blackened Fish Fillets


-------- ------------ --------------------------------
2 pounds fish fillets -- (1/2 to 3/4" thick)
3/4 cup butter
1 tablespoon paprika
3/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 dash cumin
Mix dry ingredients on large plate.
Melt butter in heavy skillet (do not use lightweight or nonstick skillet). Pour
off all but 3 tablespoons into 9 � 12 � 1" pan.
TURN ON HOOD VENT and turn heat to high. Dip each fillet in melted butter (in the
9 � 12 pan) and then dip in the dry ingredients, patting the fillets by hand.
Cook fish on each side for 2 to 3 minutes, being careful when turning them over.
The fish will look charred � "blackened" � and there may be some smoke, but not an
excessive amount. The blackening forms a spicy, crunchy coating, sealing in
moisture and flavor.
Cuisine:
"American"
- - - - - - - - - - - - - - - - - - -
NOTES : Use any type of fish you prefer � swordfish, redfish, whitefish, tuna,
etc.
Nutr. Assoc. : 0 222 0 0 0 0 0 0 0 0 0 0
Blondies

Categories : Cookies

-------- ------------ --------------------------------
1/2 cup butter
2 cups brown sugar
2 eggs -- beaten slightly
1 tablespoon vanilla extract
1 cup all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon salt
Melt butter in saucepan. Stir brown sugar into butter until dissolved. Cool
slightly and beat in egg and vanilla. Sift flour with baking powder and salt. Stir
dry ingredients into butter/sugar/egg.
Butter a 9-inch-square pan, line with wax paper, then butter and flour the wax
paper. Pour batter into pan. Bake at 350 degrees for 30-45 minutes.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Blue Cheese Dressing


-------- ------------ --------------------------------
1/4 cup blue cheese, crumbled
1 tablespoon sherry vinegar
1/4 cup mayonnaise
1/2 cup buttermilk
1/8 teaspoon fresh ground black pepper
In a blender, crumble blue cheese. Blend with vinegar and mayonnaise. With blender
running, slowly add buttermilk. Season with pepper.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Blue Cheese Walnut Spread

Categories : Appetizers Cheese

-------- ------------ --------------------------------
4 ounces blue cheese -- softened
4 ounces cream cheese
1/4 cup English walnuts -- chopped
Beat cheeses and butter together. Add sherry and walnuts.

- - - - - - - - - - - - - - - - - - -
Carbohydrates
Serving Ideas : Serve with assorted crackers and French bread.
Nutr. Assoc. : 0 0 0 0 0
Blueberry Streusel

Categories : Breakfast Cakes
Desserts

-------- ------------ --------------------------------
1/2 cup butter
1/2 cup sugar
1 egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
2 cups fresh blueberries
1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup sugar
Cream butter and sugar. Beat in egg. Sift dry ingredients together and add,
alternately with buttermilk, to butter mixture. Pour into well-greased 9 � 13"
pan. Top with blueberries. Mix sugar, flour, and spices. Cut butter into
tablespoons and blend into dry ingredients with a pastry blender. Mixture should
be crumbly. Sprinkle over blueberries. Bake at 350 degrees for 35 minutes.
T(Baking Time):
"0:35"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Boeuf Bourguignonne


-------- ------------ --------------------------------
3 pounds beef round -- cut in 2-inch cubes
2 cups red wine
1 teaspoon salt
1 teaspoon pepper
1 bay leaf
1 celery stalk
3 garlic cloves
2 carrots
3 onions
1/2 cup beef broth
1 1/2 cups small white onions -- par-boiled
2 ounces mushrooms -- sliced
5 red ripe tomatoes
1/4 teaspoon salt
1/4 teaspoon sugar
Combine wine, 2 tablespoons olive oil, salt, pepper, thyme, and bay leaf. Slice
one onion, one carrot, one clove of garlic, and celery. Add to wine mixture.
Marinate beef in this mixture for at least two hours and up to 24 hours. Turn
occasionally. Remove meat and pat it dry. Strain marinade and reserve. Heat 2
tablespoons butter with olive oil in heavy skillet. Brown the meat quickly on all
sides. Remove meat to a two-quart baking dish. Deglaze skillet with 1/4 cup
reserved marinade and add to baking dish.
Chop remaining onions, carrot, and garlic finely. Melt 1/4 cup butter in skillet
and saut� the chopped garlic, onions and carrot until lightly browned (about 5
minutes). Blend in flour and stir one minute. Add marinade, broth and tomato
paste. Stir until mixture comes to a boil. Pour over meat. Cover, cook in 350-
degree oven for 2-1/2 hours. Melt 1 tablespoon butter in skillet and saut� white
onions with salt and sugar until golden. Add mushrooms and saut� for two minutes
more. Add white onions, mushrooms, and tomatoes to beef. Continue to bake for 10
more minutes. Serve with noodles or rice.
Cuisine:
"French"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 1/2 Fat;
Nutr. Assoc. : 126 0 0 0 0 0 0 0 0 2495 4288 0 0 0 117 0 0 0 0 0 0
Boston Baked Beans

Categories : Beans

-------- ------------ --------------------------------
2 pounds great northern beans
3 quarts ham stock
1 onion -- quartered
1 celery stalk -- quartered
1 whole bay leaf
3/4 cup molasses
1/4 cup brown sugar
1 tablespoon salt
1 tablespoon mustard powder
1 teaspoon ground ginger
1 teaspoon black pepper
1 large onion -- thinly sliced
1/2 pound salt pork -- cut into 1" cubes
Soak beans overnight. Drain. Bring stock to a boil. Add beans, onions, celery, and
bay leaf. Simmer until beans are tender, about one hour. Drain beans, reserving
stock and removing vegetables and bay leaf.
Mix molasses, brown sugar, salt, and spices. Gradually add five cups of reserved
stock, blending to make a smooth mixture. Fold in beans and sliced onion. Turn
into beanpot and push cubes of salt pork about into beans until barely covered.
Cover tightly. Bake at 250 degrees for five hours. Remove cover and bake one hour
longer. Add more liquid at any time if beans seem to be drying out. Serve at once.
Cuisine:
"American"
T(Baking Time):
"6:00"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 1
Other Carbohydrates
Serving Ideas : Serve with Boston Brown Bread for Saturday supper.
Nutr. Assoc. : 0 129 0 0 0 0 0 0 0 0 0 0 0 0
Boston Brown Bread

Categories : Breads

-------- ------------ --------------------------------
1 cup whole-wheat flour
1 cup rye flour
1 cup yellow cornmeal, degermed
2 teaspoons baking soda
1 teaspoon double-acting baking powder
1 teaspoon salt
2 cups buttermilk
2/3 cup molasses
Sift together flours, cornmeal, baking soda, baking powder, and salt. Stir in
raisins. Beat together milk and molasses and stir this mixture into dry
ingredients. Heavily butter two 1-pound coffee cans and divide batter equally
between them. Cover with buttered round of aluminum foil, securing it in place
with kitchen twine. Place cans on a rack in a large soup kettle. Add boiling water
to reach halfway up sides of cans. Bring water to a boil, cover kettle tightly,
and simmer bread for two hours. Remove cans from kettle and allow bread to cool
for ten minutes. Turn bread out of cans and serve at once.
Cuisine:
"American"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1
Other Carbohydrates
Serving Ideas : With Boston Baked Beans, of course!
NOTES : Variation: Substitute 1 cup chopped dates for raisins.

Nutr. Assoc. : 0 1298 0 0 0 0 0 0 0
Braised Cabbage

Categories : Vegetables
-------- ------------ --------------------------------
1 can tomatoes
1/2 cup water
1 head cabbage -- cored, coarsely chopped
2 teaspoons parsley sprigs -- chopped
1/4 cup sour cream
1 tablespoon cornstarch
Black pepper
Melt butter in oven-proof pot and saut� onion until tender. Stir in flour. Add
tomatoes and water and bring to boil, stirring constantly. Add cabbage, parsley,
and salt and pepper to taste. Cook five minutes, then cover, and place in
preheated 375� degree oven for 40 minutes, basting occasionally. Blend cornstarch
into sour cream. Stir 1/2 cup of liquid from cabbage into sour cream/cornstarch
mixture. Pour over cabbage and bake, uncovered, 15 minutes longer.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 2679 0 0 0 0 20143 0 0 0
Brandy Chicken


-------- ------------ --------------------------------
1 whole frying chicken -- cut up
1 cup brandy
Salt
Black pepper
1/2 cup butter
1 pound pearl onions
1/2 pound mushrooms -- chopped
1/2 teaspoon ground allspice
1 cup dry red wine
1/2 cup Chicken Stock
1 egg yolk
2 tablespoons light cream
Marinate chicken in 1/2 cup brandy for 20 minutes. Season flour with salt and
pepper. Drain chicken and dredge in seasoned flour. Brown chicken pieces in
butter. Add onions, sprinkle with any remaining flour, and cook one minute. Pour
remaining 1/2 cup of brandy over chicken, ignite, and cook until flames die out.
Add mushrooms, garlic, and allspice. Pour wine and chicken stock over all. Simmer
for 45 minutes to an hour. Beat egg yolk with cream. Stir into chicken mixture and
cook until sauce thickens slightly. Do not allow to boil. Serve immediately.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5562 2330 0 0 0 0 4417 4196 620 0 0 0 0 483
Chicken Stock


-------- ------------ --------------------------------
2 quarts water
1 celery stalk
1 bay leaf
6 whole peppercorns

Strain.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

Bread Pudding

Categories : Desserts

-------- ------------ --------------------------------
1 1/2 cups bread cubes
3 cups milk -- scalded
2 eggs
1/2 cup sugar
1/4 teaspoon salt
Soak bread in milk for 1/2 hour. Beat eggs. Gradually add sugar. Beat in salt,
cinnamon, and nutmeg. Stir in raisins. Combine egg mixture with bread. Pour into a
greased oven-proof dish and set in a pan of hot water. Bake at 350 degrees for 45-
50 minutes.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Broccoli Casserole

Categories : Casseroles Vegetables

-------- ------------ --------------------------------
2 tablespoons flour
1 cup milk
3 ounces cream cheese -- softened
1/4 cup blue cheese -- crumbled
2 10-ounce packages frozen chopped broccoli
1/3 cup fresh bread crumbs
Melt butter. Stir in flour and cook 1 minute. Add milk and continue cooking,
stirring, until thickened. Add cheeses and cook until cheese melts and mixture is
smooth.
Cook and drain broccoli according to package instructions. Stir cheese mixture
into broccoli. Turn into a buttered 1/2-quart casserole dish. Sprinkle with bread
crumbs. Bake at 350 degrees for 30 minutes.
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 3448 0
Broccoli Sesame Salad

Categories : Salads Vegetables

-------- ------------ --------------------------------
1 head broccoli
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons sesame oil
4 tablespoons sesame seeds -- toasted
Wash broccoli, discarding leaves and toughest part of stem. Blanch entire head in
boiling water for one minute. Rinse under cold water. Break off florets and cut
remaining stem (peeled, if desired) into 2" pieces.
Preheat oven to 450 degrees. Pour olive oil onto a baking sheet. Spread broccoli
pieces in one layer, turning to coat with olive oil. Roast at 450 degrees for 5
minutes, turn broccoli pieces over, and continue roasting until broccoli begins to
brown, about 5 minute more.
Whisk together soy sauce, vinegar, and sesame oil. Stir in 3 tablespoons sesame
seeds. When broccoli is done, transfer to a bowl and pour dressing over it,
stirring gently to coat. Sprinkle with remaining tablespoon sesame seeds. Serve
warm or at room temperature.
Cuisine:
"Asian"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Broiled Parmesan Bread

Categories : Breads

-------- ------------ --------------------------------
1 loaf French bread
1/2 cup butter -- softened
6 ounces Parmesan cheese -- grated
1 tablespoon caraway seed
Cut bread in half lengthwise. Combine cheese, butter, and caraway seeds. Spread
over cut surfaces of bread. Place bread cheese side up on a baking sheet. Broil 5
minutes or until cheese is melted.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0
Butter Tarts


-------- ------------ --------------------------------
1 cup brown sugar
1 extra large egg
1/8 teaspoon fresh lemon juice
1/2 cup currants
1 batch Pie Pastry
Cream butter and brown sugar together. Beat in egg, lemon juice, and currants.
Continue beating until mixture bubbles.
Roll out Basic Pie Dough and cut rounds to fit 2-1/2" muffin tins. Line muffin
tins with pastry. Fill tart shells 2/3 full with currant mixture. Bake at 350
degrees for 20 minutes.
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Pie Pastry


-------- ------------ --------------------------------
2 cups flour
1 teaspoon salt
2 tablespoons lard
30 minutes.
Yield:
"1 Batch"
T(Chilling Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 1582

Buttermilk Biscuits

Categories : Breads

-------- ------------ --------------------------------
1 1/2 tablespoons double-acting baking powder
3/4 teaspoon salt
2 tablespoons sugar
1 egg -- slightly beaten
3/4 cup buttermilk
Sift dry ingredients together. Cut butter into tablespoons and, with a pastry
blender, blend into dry ingredients until mixture resembles cornmeal. Stir 1/2 cup
buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, adding
remainder of buttermilk as necessary until dough forms a ball. Turn onto floured
surface and knead once. Let dough rest for a minute, then roll out to 3/4"
thickness. Cut into 2" rounds. Place biscuits on buttered baking sheet, 1" apart.
Bake at 400 degrees for 15 minutes or until golden brown.
- - - - - - - - - - - - - - - - - - -
NOTES : For cheese biscuits: When kneading dough, knead in 1/2 cup grated cheese.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Buttermilk Cornbread

Categories : Breads

-------- ------------ --------------------------------
1 cup cornmeal
1/4 cup sugar
1 tablespoon double-acting baking powder
1 egg
1 1/3 cups buttermilk
Stir together dry ingredients. Separately, beat together egg, milk, and butter.
Pour liquid ingredients into dry; stir only to moisten. Pour immediately into
buttered 8" square pan. Bake at 425 degrees for 30 minutes.
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Delicious variation to serve with barbecue: add 2 tablespoons finely

chopped jalape�o pepper (seeded, of course) to batter before baking.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Buttermilk Pancakes

Categories : Breads Breakfast

-------- ------------ --------------------------------
1 teaspoon salt
2 eggs
2 cups buttermilk
Sift together dry ingredients. Beat eggs until light. Gradually beat in buttermilk
and melted butter. Make a well in middle of dry ingredients. Pour in liquid
ingredients and stir until just blended.
Pour batter by large spoonfuls onto a hot, greased griddle. Cook over medium heat
until bubbles form all over and underside in golden. Flip and continue to cook for
2-3 minutes more.
Serve warm with butter and syrup or preserves.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Butternut Squash Soup


-------- ------------ --------------------------------
1 large butternut squash
6 whole cloves
2 cinnamon sticks
6 allspice berries
1 pint light cream
1 cup heavy cream
1/4 cup maple syrup
Ground cinnamon
Ground nutmeg
Peel, seed, and cube squash. In a large soup pot, place squash with enough water
to cover. Tie cloves, cinnamon sticks, and allspice berries in a cheesecloth bag
and add bag to pot. Bring to a boil and simmer over low heat for 40 minutes.
Remove spice bag. Drain squash, reserving liquid. Return cooked squash to pot and
mash. (For a smoother soup, squash may be pur�ed in blender or food processor
before returning to pot.) Stir in creams and maple syrup.
Cook over low heat for 15 minutes, stirring often to prevent sticking. Season with
cinnamon and nutmeg, if desired. Thin with reserved liquid, if necessary. Cook 15
minutes more. Serve hot.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Butterscotch Sauce

Categories : Desserts Sauces

-------- ------------ --------------------------------
1 1/2 cups light brown sugar
2/3 cup corn syrup
2/3 cup heavy cream
Combine brown sugar and corn syrup in a heavy saucepan. Bring to a boil over
medium-high heat. Boil for 10 minutes. Remove from heat and cool slightly. Whisk
in cream.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0
Cabbage Relish

Categories : Canning, Preserves, Etc. Pickles & Relishes

-------- ------------ --------------------------------
4 pounds cabbage
4 large onions
1 1/2 large bell peppers
1 1/2 large red peppers
2/3 cup kosher salt
2 cups sugar
2 cups white vinegar
1 teaspoon pickling spice
1/2 teaspoon celery seed
Remove outer leaves from cabbage and cut out core. Cut into quarters. Peel and
quarter onions. Cut peppers in half and remove seeds. In a food processor fitted
with metal blade, shred cabbage, chop peppers, and chop onions, in batches,
removing each vegetable to a large ceramic bowl as it is done. Stir all vegetables
together. Stir in salt. Add ice water to cover. Cover bowl with plastic wrap and
let stand overnight.
Combine sugar, vinegar, and spices in a medium saucepan and bring to a boil. Drain
vegetables in colander. Pack vegetables in sterile pint jars, pour vinegar mixture
to fill jars. Seal and process in boiling water bath for 10 minutes.
- - - - - - - - - - - - - - - - - - -
Per serving: 84 Calories (kcal); trace Total Fat; (2% calories from fat); 1g
Carbohydrates
Serving Ideas : Perfect for grilled hot dogs!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 20209
Cabbage Rolls with Turkey Stuffing

Poultry

-------- ------------ --------------------------------
1 head Savoy cabbage
1 pound ground turkey
1 egg
1 cup cooked brown rice
2 tablespoons turkey broth
OR
2 tablespoons chicken broth
1 teaspoon sage -- crumbled
1 teaspoon fresh parsley -- chopped
Salt
Black pepper
1/2 cup turkey or chicken stock
6 bacon slices
Remove twelve large leaves of cabbage, cut out tough inner part of rib. Blanch
each leaf one minute, until pliable. Combine ground turkey, rice, egg, stock,
sage, and parsley. Add salt and pepper to taste. Divide turkey mixture into twelve
parts, and form into four-inch ovals. Place an oval at stem end of cabbage leaf,
fold in sides, and roll up. Place roll in shallow baking dish. Continue until all
twelve rolls are in one layer in baking dish.
Pour 1/2 cup stock over all. Lay strips of bacon on top. Bake at 375 degrees for
30 minutes, basting twice, and turning oven temperature down to 350 if bacon
browns too quickly.
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 2130706543 0 0 0 0 0 0 342 0
Caponata
Categories : Vegetables Vegetarian

-------- ------------ --------------------------------
1/2 cup olive oil
1 large eggplant -- cut in 1/2" cubes
1 large onion -- sliced thinly
2 green peppers -- sliced thinly
2 celery stalks -- thinly sliced
1 pound chopped tomatoes -- peeled and seeded
1 teaspoon sugar
1 1/2 teaspoons salt
1 teaspoon pepper
1 cup pimiento-stuffed olives -- halved
2 tablespoons red wine vinegar
In a large skillet, saut� eggplant in 1/4 cup of olive oil for about 10 minutes.
Remove and set aside. In remaining 1/4 cup of oil, saut� onion, green pepper, and
celery until softened. Add tomatoes, garlic, sugar, salt, and pepper. Cook over
low heat for 15 minutes, stirring occasionally. Stir in eggplant, olives, vinegar,
and capers. Cover and chill overnight.
Cuisine:
"Italian"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 26059 0 0 0 0 4487 0 0
Chantilly Potatoes

Categories : Casseroles Potatoes

-------- ------------ --------------------------------
4 whole potatoes -- quartered
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper
Pepper
Boil potatoes until tender. Mash with butter and 1/4 cup cream. Season with salt
and pepper.
Whip the remaining 1/4 cup cream until stiff. Spread mashed potatoes in a greased
1-1/2 quart baking dish. Spread whipped cream over the mashed potatoes; sprinkle
with grated Parmesan cheese. Bake at 475 degrees until the cheese melts and the
top is golden brown, about 20 minutes.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 4600 0 0 0 0 0
Cheddar Tomato Soup

Categories : Cheese Soups & Stews

-------- ------------ --------------------------------
12 whole fresh tomatoes
2 small onions -- chopped
1 cup Chicken Stock
1 cup cream
1 teaspoon ground basil
Salt
Black pepper
8 ounces Cheddar cheese -- shredded
Combine tomatoes, onions, and celery in food processor and blend until coarsely
chopped. Pour into large saucepan, add chicken stock, and bring to a boil over
medium heat. Simmer, uncovered, for 20 minutes. Add cream. Season with basil,
salt, and pepper. Cook over very low heat for five minutes. Add cheese and cook,
stirring constantly, until cheese melts. Serve at once.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 4 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Chicken Stock


-------- ------------ --------------------------------
2 quarts water
1 celery stalk
1 bay leaf
6 whole peppercorns

Strain.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0
Cheese Bread Pudding

Categories : Cheese Eggs

-------- ------------ --------------------------------
2 cups stale bread -- cubed
1/2 pound Cheddar cheese -- shredded
1 1/2 cups milk
3 eggs -- beaten
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
Butter a 1-quart baking dish. Layer half the bread cubes in the dish. Sprinkle
with half the cheese. Repeat with remaining bread cubes and cheese. Beat remaining
ingredients together and pour over bread and cheese. Let stand one hour. Place
baking dish in a 9" � 13" pan and pour water into pan to a depth of one inch.
Place pan in preheated 350� degree oven and bake one hour. Pudding should be puffy
and golden.
T(Baking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Cheese Crackers


-------- ------------ --------------------------------
2 cups Cheddar cheese -- shredded
1/4 teaspoon salt
1 cup flour
1/2 cup pecans -- ground
1/4 teaspoon cayenne
Combine cheese, butter, and salt in food processor. Blend until smooth. Add flour
and pecans and process until blended. Form dough into teaspoon-sized balls and
place on greased baking sheets. Flatten with a fork, dipping fork in flour if
necessary to keep from sticking. Sprinkle crackers with cayenne. Bake at 400
degrees for 7-10 minutes, until just beginning to brown. Serve hot or cool to room
temperature.
Serving size: 2 or 3 crackers.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Cheese Fondue

Categories : Cheese Luncheon
Main Dishes

-------- ------------ --------------------------------
2 cups white wine
1/2 whole garlic clove -- pressed
1 pound Gruy�re cheese -- grated
2 tablespoons cornstarch
2 tablespoons Kirsch
1/4 teaspoon nutmeg
1/2 teaspoon salt
In the top of a double boiler, heat wine until barely simmering. Add garlic.
Dredge cheese in cornstarch, add to wine and stir until cheese melts. Add Kirsch
and seasonings, continuing to stir until smooth. Turn into Fondue pot, keep warm
over alcohol lamp while serving.
Serve with chunks of French bread, slices of apples and pears, and quartered
carrots to dip in cheese.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 1638 620 697 0 2551 0 0
Cheese Grits

Categories : Cheese Eggs
Luncheon

-------- ------------ --------------------------------
1/2 cup grits
2 cups water
1 teaspoon salt
2 eggs -- separated
1 tablespoon Worcestershire sauce
Cayenne pepper -- to taste
Cook grits in salted water until thick. Beat egg yolks, slowly beat in butter.
Stir in cheeses, Worcestershire sauce, and cayenne. Stir into grits. Beat whites
until stiff. Fold in gently. Turn into buttered casserole, sprinkle with bread
crumbs, and bake at 350 degrees for 45 minutes.
T(Baking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat;
Nutr. Assoc. : 689 0 0 3218 0 0 222 272 0
Cheese Rarebit

Luncheon

-------- ------------ --------------------------------
1 pound sharp Cheddar cheese -- shredded
1 cup beer
1 egg -- beaten
1 teaspoon dry mustard
1 teaspoon paprika
Melt butter in top of double boiler and add cheese. Place over hot water and stir
until cheese begins to melt. Add beer gradually, stirring constantly until cheese
is melted and mixture is smooth. Stir in egg, mustard, and paprika. Serve at once.
Serve over hot buttered toast or toasted English muffins.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Serve over hot buttered toast or toasted English muffins.
Nutr. Assoc. : 0 0 142 0 0 0
Cherries Jubilee Sauce

Sauces

-------- ------------ --------------------------------
2 cups canned cherries
2 tablespoons sweet wine, such as port
1/4 cup brandy
Heat cherries with wine in the top of a chafing dish; add brandy, ignite and stir
until the flames die.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Serving Ideas : Serve over ice cream or slices of pound cake.
Nutr. Assoc. : 0 4594 0
Cherry Tomato Salad


-------- ------------ --------------------------------
1 pint cherry tomatoes
6 bacon slices
1/4 cup mayonnaise
1 tablespoon tarragon vinegar
1/4 teaspoon salt
1 tablespoon fresh basil -- chopped
6 leaves romaine lettuce
2 tablespoons chives -- chopped
Wash and stem tomatoes. Dry completely. Cook bacon until very crisp; drain
thoroughly on paper towels.
Mix mayonnaise, vinegar, olive oil, salt, and basil. Pour over tomatoes, crumble
bacon over all, and stir to coat tomatoes with dressing. Serve on lettuce leaves,
sprinkled with chives.
Serve at once or refrigerate until ready to serve.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
NOTES : Travels well for picnics in a wide-mouthed thermos jar.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Chess Pie


-------- ------------ --------------------------------
3 eggs
1 cup sugar
1 cup brown sugar
1/2 teaspoon salt
1 cup light cream
1 batch Pie Pastry
Beat eggs until light and lemon-colored. Gradually beat in sugars and melted
butter. Beat until fluffy. Beat in vanilla, flour, and salt. Stir in cream and mix
well.
Line pie pan with pastry, crimping edges decoratively. Pour filling into pie
shell. Bake at 400 degrees for ten minutes. Reduce oven temperature to 300
degrees. Bake 25-30 minutes longer, until filling is set.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Pie Pastry


-------- ------------ --------------------------------
2 cups flour
1 teaspoon salt
2 tablespoons lard
30 minutes.
Yield:
"1 Batch"
T(Chilling Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 1582
Chicken a la King

Poultry

-------- ------------ --------------------------------
1/2 cup butter
3/4 cup light cream
2 egg yolks -- beaten
1/2 cup pimientos
1 cup mushrooms -- sliced
1/4 cup green peppers -- chopped and blanched
3 cups cooked chicken -- diced
Salt
Black pepper
Paprika
Melt butter in top of double boiler. Add flour and cook one minute. Add chicken
broth and cream. Bring to a boil. Set over hot water and cook for 15 minutes.
Remove from heat and add beaten egg yolks, pimiento, mushrooms, green peppers, and
chicken. Season with sherry, salt, pepper, and paprika to taste.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Chicken and Peppers


-------- ------------ --------------------------------
2 whole chicken breasts
1/4 cup flour
1/4 cup butter
1 whole bell pepper
1 whole red pepper
1 cup white wine
1 teaspoon thyme -- crumbled
1 bay leaf
Salt and pepper -- to taste
Split chicken breasts in half. Dredge in flour seasoned with salt and pepper. Melt
butter in skillet. Brown chicken breasts in butter. Remove to a shallow, covered
baking dish. Saut� peppers until limp. Add to chicken. Add wine to skillet and
cook for a minute, scraping bits from bottom of pan with a wooden spoon. Remove
skillet from heat, add herbs to wine, and pour over chicken. Cover baking dish.
Bake at 350 degrees for 30-35 minutes, basting once or twice during cooking.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Chicken Burgers

Poultry

-------- ------------ --------------------------------
2 cups ground chicken
1/2 cup heavy cream
1 teaspoon salt
1 tablespoon dried parsley
Combine ground chicken, cream, sherry, salt, herbs, and all but three tablespoons
of bread crumbs. Form into four thick patties. Dredge in remaining bread crumbs.
Broil for 5-8 minutes per side, depending on desired degree of "doneness."
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Serving Ideas : Serve on toasted buns with Sherry Mushroom Sauce.
Nutr. Assoc. : 0 0 0 0 0 0 0
Chicken Cacciatore

Categories : Poultry
-------- ------------ --------------------------------
1 3-pound whole chicken
Salt
Black pepper
Cayenne pepper
1/4 cup olive oil
1 medium onion -- sliced thinly
1 large bell pepper -- sliced thinly
1 1-pound can Italian plum tomatoes -- coarsely chopped
1/4 teaspoon rosemary
Cut chicken into serving-size pieces. Season flour with salt, pepper, and cayenne.
Dredge chicken in seasoned flour to coat.
In a Dutch oven or similar heavy kettle, saut� onions, garlic, and bell pepper in
olive oil until limp. Remove from pan. Brown chicken in same olive oil. Add cooked
onion mixture and remaining ingredients to kettle. Simmer over medium-low heat
until chicken is cooked through, 30-40 minutes. Serve over buttered noodles,
garnished with chopped olives.
Cuisine:
"Italian"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Chicken Cordon Bleu


-------- ------------ --------------------------------
2 whole chicken breasts -- boned and skinned
1/2 cup cooked ham -- minced
1/2 cup Cheddar cheese -- grated
Salt
Black pepper
1 egg
1 cup bread crumbs
6 cups peanut oil -- for frying
Cut each chicken breast in half; remove tendons. One at a time, place breast
halves between two sheets of waxed paper and pound flat.
Combine minced ham and grated cheese with hands. Form into four rolls to fit in
middle of a flattened breast half (about 3 inches long). Place a roll on each
breast half and fold breast half around it, beginning with one long side, then
short sides, finishing with a long side� like an envelope. Press edges together
and roll each piece as it is finished in a sheet of waxed paper while you finish
with other preparations.
Season flour with salt and pepper. Beat egg lightly with 1 teaspoon water. Line up
a plate with flour, a shallow dish with beaten egg, and a plate with bread crumbs.
One by one, roll each piece in flour to coat, then dip in egg, coating completely,
and roll in bread crumbs, pressing crumbs into egg coating. Place chicken pieces
on a tray and refrigerate for one hour.
Heat peanut oil in a fryer or wok to 350 degrees. Fry chicken pieces, two at a
time, in hot oil, until browned evenly and firm to the touch.
Cuisine:
"French"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 2314 0 0 0 0 0 0 0 2130706543
Chicken Divan

Categories : Breakfast Main Dishes
Poultry

-------- ------------ --------------------------------
1/4 cup butter
1/2 cup heavy cream
1/3 cup sherry
Salt
Black pepper
2 10-ounce packages frozen broccoli -- cooked
12 chicken slices -- cooked
Melt butter. Mix in flour. Add chicken broth. Bring to a boil, stirring, and cook
until thick. Remove from heat and add cream, sherry, salt, and pepper. Drain
cooked broccoli and place in baking dish. Pour half of the sherry sauce over the
broccoli. Arrange slices of chicken on top. Pour remaining sauce over chicken and
sprinkle with cheese. Bake at 350 degrees for 20-30 minutes.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4
1/2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 3439 5913 0
Chicken Florentine


-------- ------------ --------------------------------
1/2 pound fresh spinach -- stems removed, washed
1 whole large onion -- cut into rings
2 whole chicken breasts -- cut into 2" pieces
1/3 cup dry white wine
1 tablespoon flour
1 cup sour cream
Pinch garlic powder
4 ounces sharp Cheddar cheese -- grated
Steam spinach until wilted, drain and chop. Melt 2 tablespoons of butter in large
skillet and saut� onions until golden. Remove onions with slotted spoon, mix with
spinach and place in buttered casserole. Add 1 tablespoon butter to skillet. Brown
chicken and remove to warm plate. Saut� mushrooms in remaining butter and remove
to plate with chicken. Add wine to pan and then stir in flour. Slowly add sour
cream and stir until hot and thickened. Add chicken, mushrooms, and garlic powder.
Place on spinach, sprinkle with cheese and bake uncovered at 350 for 20 to 30
minutes.
Cuisine:
"Italian"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 619 0
Chicken Fried Steak


-------- ------------ --------------------------------
1 pound cube steak
1 1/2 cups all-purpose flour
1 egg
1 cup buttermilk
Salt
Black pepper
Season 1/2 cup flour with salt and pepper to taste. Pat cube steaks dry with paper
towel and dredge in seasoned flour. Put aside while preparing batter. Beat egg
with milk, then gradually add remaining 1 cup flour, beating constantly to make a
smooth, thick batter. Season with salt and pepper.
Heat oil in a fryer to 370 degrees. Dip steaks into batter and place in hot oil.
Fry until golden brown, turning once, about 3-4 minutes per side. Be sure to heat
oil back to 370 degrees between batches. Drain on paper towels before serving.
Cuisine:
"American"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Serving Ideas : Serve with chicken gravy, mashed potatoes, biscuits.
Nutr. Assoc. : 0 0 0 0 0 0
Chicken Kiev

-------- ------------ --------------------------------
2 whole boneless skinless chicken breast
1 tablespoon fresh chives -- chopped
Salt
Black pepper
1 egg
1 cup bread crumbs
6 cups peanut oil
Cut each chicken breast in half; remove tendons. One at a time, place breast
halves between two sheets of waxed paper and pound flat.
Combine butter, lemon juice, and herbs. Form into four rolls to fit in middle of
each flattened breast half (about 3 inches long). Chill 1/2 hour, until firm.
Place a roll of butter on each breast half and fold breast half around it,
beginning with one long side, then short sides, finishing with a long side� like
an envelope. Press edges together and roll each piece as it is finished in a sheet
of waxed paper. Chill at least one hour while you finish with other preparations.
Season flour with salt and pepper. Beat egg lightly with 1 teaspoon water. Line up
a plate with flour, a shallow dish with beaten egg, and a plate with bread crumbs.
One by one, roll each piece in flour to coat, then dip in egg, coating completely,
and roll in bread crumbs, pressing crumbs into egg coating. Place chicken pieces
on a tray and refrigerate for one hour.
Heat peanut oil in a fryer or wok to 350 degrees. Fry chicken pieces, two at a
time, in hot oil, until browned evenly and firm to the touch, about five minutes.
Cuisine:
"Russian"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 2314 0 0 0 0 0 0 0 0 0 2130706543
Chicken Liver Terrine

Categories : Appetizers Poultry
-------- ------------ --------------------------------
1 cup butter
1 small onion -- chopped
1 pound chicken livers
1/2 teaspoon salt
1 pinch cayenne pepper
2 tablespoons Cognac
Melt 1/4 cup butter in a skillet. Saut� onions, garlic, and celery until just
soft. Add livers and cook until done. Drain liquid and cool.
In a blender or food processor, pur�e liver mixture. Add seasonings and remaining
butter. Process until well combined. Pack into 1-1/2 pint terrine and chill
thoroughly. Serve with toasted French bread rounds.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Chicken Livers Indonesian Style


-------- ------------ --------------------------------
1 onion -- chopped
1/2 teaspoon chili powder
1 cup coconut milk
1/4 cup almonds -- ground
1 tablespoon lemon rind -- grated
1/2 teaspoon salt
Melt butter, add onion, garlic and chili powder, and saut� 5 minutes, stirring
frequently. Add livers and saut� for five minutes, until livers are cooked
through, but still pink inside. Add remaining ingredients and simmer over low heat
for 10 minutes, stirring occasionally. Serve over rice.
Cuisine:
"Asian"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 620 2614 337 2741 18 0 797 0
Chicken Souffl�

Categories : Eggs Luncheon
Main Dishes Poultry

-------- ------------ --------------------------------
1 can cream of mushroom soup, condensed
1/2 cup light cream
4 eggs -- separated
1 egg white
1 cup chicken -- shredded
Heat soup in a double boiler top while separating the eggs. Beat the egg yolks
until thick and lemon-colored.
Remove the soup pot and add egg yolks, stirring well. Add chicken. Cool slightly.
Beat 5 egg whites until very stiff. Fold into egg yolk mixture. Gently turn the
batter into a well-buttered souffl� dish and bake at 375 degrees for 30 minutes.
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Chicken Stock

-------- ------------ --------------------------------
2 quarts water
1 celery stalk
1 bay leaf
6 whole peppercorns

Strain.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0
Chili Sauce

Categories : Canning, Preserves, Etc. Sauces

-------- ------------ --------------------------------
4 quarts red ripe tomatoes -- chopped
5 large onions -- chopped
4 sweet red peppers -- chopped
2 cups cider vinegar
1 cup brown sugar
1 stick cinnamon -- broken up
1 tablespoon yellow mustard seed
2 teaspoons celery seed
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon peppercorns
Tie spices in a cheesecloth bag. Combine with all other ingredients in a heavy,
enameled kettle and stir. Bring the mixture quickly to a boil, stirring
constantly. Reduce heat and simmer until sauce thickens, about 3 to 4 hours. Sauce
should be thicker than ketchup, but not as thick as jam. Monitor closely, stirring
often, to prevent scorching. Pack hot in sterile jars and process in boiling water
bath for 15 minutes. Makes 5-6 pints.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Makes 50-60 three-tablespoon-sized servings.

Nutr. Assoc. : 0 0 0 0 0 0 0 20209 0 0 0
Chilled Fruit Soup

Soups & Stews

-------- ------------ --------------------------------
1 1/2 cups prunes -- pitted and chopped
1 cup dried apricots -- chopped
1 cup raisins
1/4 cup tapioca
2 quarts water
1 cup Saut�rne wine
1 cup sugar
1 whole cinnamon stick
1 teaspoon whole cloves
1/2 teaspoon ground cardamom
3 apples -- peeled, cored, diced
1 whole lemon -- sliced
1/4 teaspoon salt
1/2 cup cherries -- pitted
Soak dried fruits and tapioca in water 2-3 hours. Combine remaining ingredients,
except cherries, and add to first mixture. Bring to a boil and simmer 20-30
minutes. Add cherries. Remove cinnamon stick and cloves. Chill.
Serve topped with whipped cream.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 4843 0 0 0 0 0 0 0 0
Chilled Zucchini Soup


-------- ------------ --------------------------------
1 onion -- chopped
1/2 cup butter
1 large zucchini -- cut in chunks
1 bunch celery tops
2 bay leaves
1/4 cup chives -- chopped
1 teaspoon salt
2 cups buttermilk
1 dash cayenne
1 tablespoon curry powder -- to taste
Saut� onion in butter. Add broth, zucchini, celery, bay leaves, chives, and
parsley. Simmer until zucchini is very soft. Remove bay leaves, and pur�e in small
batches with blender. Cool. Before serving add buttermilk, salt, cayenne, and
curry powder to taste. Chill and serve cold.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 2518 0 0 0 0 0 0 492
Chinese Cucumber Salad


-------- ------------ --------------------------------
3 cucumbers
1 teaspoon salt
2 quarts rice wine vinegar
1 tablespoon sugar
1 teaspoon sesame oil
2 tablespoons scallions -- finely chopped
1 tablespoon fresh ginger root -- finely chopped
Peel cucumbers. Slice thinly. Mix remaining ingredients and pour over cucumbers.
Stir carefully. Chill.
Cuisine:
"Chinese"
- - - - - - - - - - - - - - - - - - -
Per serving: 85 Calories (kcal); 1g Total Fat; (7% calories from fat); 2g Protein;
26g Carbohydrate; 0mg Cholesterol; 876mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Chinese Eggs

Categories : Eggs

-------- ------------ --------------------------------
6 hard-boiled eggs -- shelled
2 teaspoons green onions -- chopped
Melt butter with soy sauce in a skillet. Add eggs and cook gently for 5 minutes,
basting and turning all the time until the eggs become dark brown.
Slice eggs on serving plate. Drizzle with sesame oil and sprinkle with chopped
green onion.
Serve warm or cold.
Cuisine:
"Chinese"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 3673 0 0 0 0
Chinese Fried Rice

Categories : Pork Rice

-------- ------------ --------------------------------
6 bacon slices -- chopped
2 1/2 cups cooked rice -- cold
2 eggs -- slightly beaten
1/2 cup green peppers -- chopped
1/2 cup celery -- chopped
1/2 cup small shrimp -- cooked
In a skillet, cook bacon until brown, but not overly crisp. Remove bacon, pour off
all but 4 tablespoons of fat. In fat, saut� onions, peppers, and celery until
limp. Add cooked rice and saut� the rice until it browns. Add eggs, soy sauce, and
shrimp, if desired. Saut� for 5 minutes more. Add more soy sauce to taste.
Cuisine:
"Chinese"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Chinese Pepper Chicken


-------- ------------ --------------------------------
3 tablespoons vegetable oil
1 tablespoon soy sauce
1 ginger root slice (1/2 inch) -- chopped
1 teaspoon cornstarch
3 boneless skinless chicken breasts -- cut in 1/2" strips
2 bell peppers -- sliced
3 celery stalks -- sliced
1/3 cup green onions -- chopped
3/4 cup water
1/2 teaspoon sugar
2 teaspoons cornstarch
In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root
and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes. In a wok,
heat remaining 2 tablespoons oil and cook peppers and celery over high heat,
stirring frequently until softened. Add green onions and cook 2 minutes more.
Remove vegetables from wok. Drain chicken and pat dry with paper towels. Add
chicken to wok and stir fry until chicken is done, about 3 minutes. Mix remaining
ingredients together in a small bowl. Add to chicken with vegetables; simmer 3
minutes.
Serve over rice.
Cuisine:
"Chinese"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 620 3520 439 0 2236 2523 0 0 0 0 0 0 0
Chocolate Cherry Tarts


-------- ------------ --------------------------------
1/2 cup sugar
1 square baking chocolate -- melted
1 egg
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup sugar
1 egg
1/2 cup maraschino cherries -- finely chopped
24 maraschino cherry halves
Cream butter and sugar; blend in melted chocolate. Add egg and vanilla; beat well.
Sift dry ingredients together and blend into chocolate mixture. Roll pastry to
1/8-inch thickness on lightly floured pastry cloth. Cut circles with 3-inch cookie
cutter and place in buttered tartlet pans or shallow muffin tins.
Blend cream cheese, sugar, and egg; fold in chopped cherries. Place 1 tablespoon
filling in each tart. Bake at 350 degrees for 10 to 12 minutes. Remove from oven,
top with cherry half. Chill.
Yield: approximately 2 dozen tarts.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 5 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 2134 0 0 0 0 0 0 0 0 0 4097
Chocolate Zucchini Cake


-------- ------------ --------------------------------
1 cup cocoa powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
3 eggs
3/4 cup buttermilk
2 teaspoons orange peel -- grated
2 cups zucchini -- shredded
1 cup nuts -- chopped
1 1/2 cups powdered sugar -- sifted
2 1/2 tablespoons fresh orange juice
1 teaspoon orange peel -- grated
1 cup butter -- melted
Sift together flour, cocoa, baking powder, baking soda, cinnamon, and salt. Cream
butter or margarine. Gradually add sugar, beat until fluffy. Add eggs one at a
time, beating well after each. Beat in sifted dry ingredients, alternately with
buttermilk. Stir in vanilla, orange peel, zucchini and nuts. Bake in a 10" tube
pan at 350 degrees for one hour. Turn out on rack, let cool for 15 minutes, and
glaze.
GLAZE: Beat together powdered sugar, orange juice, orange peel and melted butter.
T(Baking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Chopped Chicken Livers

Categories : Appetizers Poultry

-------- ------------ --------------------------------
1/4 cup chicken fat -- rendered
1 cup onions -- chopped
4 hard-boiled eggs
Salt
Black pepper
Cook onions in rendered fat for five minutes. Add chicken livers and continue to
cook until onions are tender and livers are cooked through, but still pink inside.
Remove liver and onions to a bowl and allow to cool 10 minutes. Chop finely. Chop
three of the hard boiled eggs and blend into liver mixture with a fork. (A blender
may be used, but will give a smoother consistency.) Season to taste with salt and
pepper. Form liver mixture into a mound on a serving plate and chill.
When serving, garnish liver with sliced eggs.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Cinnamon Orange Crumb Crust


-------- ------------ --------------------------------
1 1/4 cups cinnamon graham cracker crumbs
2 tablespoons sugar
2 tablespoons orange rind -- grated
1/4 cup soft margarine
Combine crumbs, sugar, and orange rind. Blend in butter. Pat into 9" pie pan.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Graham cracker crumbs are quickly made in a food processor. Makes one 9"
pie crust.
Nutr. Assoc. : 3542 0 0 0
Cioppino

Seafood

-------- ------------ --------------------------------
1 green pepper -- chopped
1/2 cup olive oil
1 pound canned tomatoes
1 pound bass -- cut in slices
12 ounces shrimp
2 tablespoons fresh parsley -- minced
1 bay leaf
1 cup red wine
3 quarts clam broth
1 pound lobster meat -- cooked and cubed
1/2 pound crabmeat -- flaked
12 mussels -- shelled
1 teaspoon salt
Saut� onions, garlic and green pepper in olive oil for 5 minutes. Add mushrooms,
tomatoes, bass, shrimp, parsley, bay leaf, basil, wine and clam broth. Cover
tightly, bring to a boil, and simmer for 10 minutes. Add lobster, crab and
mussels. Season with salt and cayenne. Cover tightly and simmer 10 minutes longer.
Serve at once.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Serve with Italian bread, red wine, and salad.
Nutr. Assoc. : 4288 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Clam Chowder

Categories : Seafood Soups & Stews

-------- ------------ --------------------------------
4 ounces salt pork -- diced
1 small onion -- finely chopped
3 medium potatoes -- peeled and chopped
1 cup clam juice
1 cup water
Salt
Black pepper
2 cups milk
2 cups light cream
4 dozen large clams
In a large soup kettle, brown salt pork and remove from kettle. In rendered fat,
saut� onions and celery until tender. Add potatoes, clam juice, water, thyme, and
salt and pepper to taste. Simmer uncovered until potatoes are tender. Stir in
milk, cream, and clams. Heat through, but do not boil.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat;
Nutr. Assoc. : 0 0 0 0 386 0 0 0 0 0 0 0
Clams Casino

Categories : Appetizers Luncheon
Seafood

-------- ------------ --------------------------------
32 cherrystone clams -- scrubbed
1/4 cup butter
1 teaspoon anchovy paste
Fresh lemon juice
1/4 cup green peppers -- minced
1/4 cup pimientos -- chopped
4 bacon slices -- cut in tiny pieces
1/2 cup watercress sprigs -- chopped
Remove clams from shells, reserving shells, and discard the juice. Cream butter
and anchovy paste. Put a lump of anchovy butter (about 1/8 teaspoon) into each
shell. Place a clam in each shell and sprinkle with lemon juice.
Mix pepper and pimiento and distribute among the clam shells. Top with bacon bits.
Broil about 8-10 minutes, until tops brown. Sprinkle with watercress.
- - - - - - - - - - - - - - - - - - -
NOTES : Serves eight as an appetizer or four as a main course.

Nutr. Assoc. : 390 0 0 2130706543 3591 4487 68 0
Cock-A-Leekie Soup

Vegetables
-------- ------------ --------------------------------
6 leeks
Salt
Black pepper
Ground nutmeg
1/2 cup heavy cream
1 egg yolk
Clean and trim leeks, using only the white part. Slice thinly. Bring chicken stock
to a boil and simmer leeks for about five minutes, until just tender. Season with
salt, pepper, and nutmeg to taste. Beat egg yolk with cream and pour in a thin
stream into simmering stock. Stir until blended. Serve at once.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Chicken Stock


-------- ------------ --------------------------------
2 quarts water
1 celery stalk
1 bay leaf
6 whole peppercorns

Strain.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0
Cocoa Frosting

Categories : Fillings & Frostings

-------- ------------ --------------------------------
3/4 cup cocoa
4 cups powdered sugar
1/2 cup butter or margarine
1 tablespoon vanilla
1/4 cup light cream
Sift together cocoa and powdered sugar. Cream part of cocoa-sugar mixture with
butter or margarine. Blend in vanilla and cream. Add remaining cocoa-sugar mixture
and beat until desired consistency is reached.
Makes about 4 cups� enough to fill and frost a 9" layer cake.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Coeur � la Creme

Categories : Cheese Desserts
Fruit

-------- ------------ --------------------------------
8 ounces cottage cheese
1/3 cup powdered sugar
1 cup whipping cream -- whipped
1 pint fresh strawberries
OR
1 pint fresh raspberries
Beat cheeses together until smooth. Gradually add sugar and vanilla. Fold in
cream. Pour into a sieve lined with cheesecloth, set on top of a bowl to drain and
refrigerate 12 hours. Line a heart-shaped mold with cheesecloth. Pack mixture in
and chill overnight. Turn out onto a platter and cover with fresh strawberries or
raspberries.
T(Refrigeration):
"12:00"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 441 0 5401 1611 2130706543 0 0
Colcannon

Categories : Potatoes Vegetables

-------- ------------ --------------------------------
4 medium potatoes -- peeled and boiled
3 tablespoons butter -- to taste
1/2 teaspoon salt -- to taste
1/8 teaspoon black pepper -- to taste
1/4 cup milk
2 tablespoons sour cream
8 ounces kale -- cooked and chopped
Mash potatoes with butter, salt, pepper, milk and sour cream until light and
fluffy. Stir in kale and grated onion. Serve at once.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0

Copper Pennies


-------- ------------ --------------------------------
2 pounds carrots -- sliced crosswise
1 sweet pepper -- chopped
1 can tomato soup, condensed
3/4 cup sugar
1/4 cup oil
1 teaspoon dry mustard
Cook carrots in salted water until tender. Drain. Add onion, pepper, and celery to
drained carrots. Mix remaining ingredients in a saucepan and bring to a boil. Pour
over carrots. Refrigerate overnight.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 Fat; 1
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Coquilles St. Jacques

Categories : Appetizers Luncheon
Seafood

-------- ------------ --------------------------------
1 1/2 cups Chicken Stock
1 1/2 cups white wine
1 bay leaf
10 whole peppercorns
1/4 teaspoon fennel seed
2 pounds scallops
3 shallots -- chopped
1/4 cup butter
1 teaspoon lemon juice
1 cup light cream
2 egg yolks
1/2 teaspoon salt
Combine chicken stock, wine, bay leaf, parsley, thyme, peppercorns and fennel;
bring to a boil and simmer, uncovered for 20 minutes. Add scallops and simmer 10
minutes. Remove scallops to a bowl. Strain stock and reduce over high heat to one
cup.
Saut� sliced mushrooms and shallots in butter and lemon juice until tender. Remove
mushrooms and shallots to bowl with scallops. Sprinkle flour over butter. Cook and
stir one minute. Stir in reduced stock and 3/4 cup cream. Heat to boiling. Beat
egg yolk into remaining cream and add to sauce. Bring to a boil and remove from
heat. Adjust seasoning.
Drain scallop/mushroom mixture and fold into half of cream sauce. Butter six
scallop shells or shallow ramekins and place a tablespoon of sauce in each. Divide
scallop mixture equally between six dishes and top with remaining sauce. Sprinkle
with bread crumbs. Bake at 375 degrees for 10 minutes. Brown under broiler. Serve
at once.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 3871 932 0 0 796 14 3940 3232 0 0
Chicken Stock


-------- ------------ --------------------------------
2 quarts water
1 celery stalk
1 bay leaf
6 whole peppercorns

Strain.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0
Corn Chowder


-------- ------------ --------------------------------
3 tablespoons chopped onion
2 large potatoes -- peeled and diced
1 pint water
2 cups corn kernels -- fresh if possible
1 pint cream
Salt
Black pepper
Melt butter in soup kettle and saut� onion until limp. Add potatoes and water to
kettle, season with salt and pepper, and bring to a boil. Simmer over medium heat
until potatoes are tender, about 30-40 minutes. Add corn and cream. Heat, stirring
frequently, for ten minutes.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Corn Pudding


-------- ------------ --------------------------------
2 cups corn kernels -- fresh or frozen
2 eggs -- beaten
1/2 cup creamed corn
1/4 teaspoon pepper
1 teaspoon salt
Mix all ingredients together and pour in 1-1/2 quart buttered casserole dish.
Place in a pan of hot water. Bake at 325 degrees for one hour, or until set.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Delicious with baked ham.
Nutr. Assoc. : 0 0 0 0 0 0 0
Corn Tortillas

Categories : Breads

-------- ------------ --------------------------------
2 cups masa harina
1 1/3 cups warm water
Stir masa harina and water together until dough holds together in a ball. Turn
onto a working surface that has been dusted with masa harina. Knead quickly into a
smooth ball. Divide dough into twelve pieces. Roll one piece into a ball. Place
between two sheets of wax paper and flatten slightly. Press tortillas (still in
wax paper) in a tortilla press until tortilla measures about 6 inches in diameter.
Repeat with remaining pieces of dough, stacking tortillas, still sandwiched in wax
paper, under a damp tea towel until ready for use.
When you're ready to cook the tortillas, preheat a seasoned cast iron griddle over
medium-high heat. Remove wax paper from tortilla and heat on griddle, turning
frequently until it looks dry and has a golden color, about 1 to 2 minutes. Repeat
with remaining tortillas.
Cuisine:
"Mexican"
- - - - - - - - - - - - - - - - - - -
Per serving: 69 Calories (kcal); 1g Total Fat; (9% calories from fat); 2g Protein;
14g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Carbohydrates
Nutr. Assoc. : 0 0
Cranberry Relish

Categories : Pickles & Relishes

-------- ------------ --------------------------------
1 cup sugar
1 onion -- finely chopped
6 whole cloves
1 teaspoon ground cinnamon
2 whole cardamom seeds -- crushed
1 pinch cayenne pepper
1/2 teaspoon salt
1/4 cup vinegar
2 cups cranberries -- fresh
1 cup seedless raisins
1/3 cup brown sugar
1 cup water
Combine all ingredients in large soup kettle. Bring to a boil. Lower heat and
simmer 45 minutes. Serve chilled.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Excellent with game or poultry.
Nutr. Assoc. : 0 0 2719 0 253 0 631 0 0 0 0 0 0
Cream Cheese and Tomato Omelet

Categories : Breakfast Cheese
Eggs

-------- ------------ --------------------------------
6 eggs
1/4 cup cream
Salt
Black pepper
1/4 cup butter
6 ounces cream cheese -- cubed
2 whole fresh tomatoes -- peeled, seeded, chopped
Beat eggs until light, then beat in cream, salt, and pepper. Melt butter in a
large skillet. Pour eggs into skillet. When set, but still soft, spread tomatoes
and cheese over top. Fold in half. When bottom is brown, flip over and brown other
side.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0
Cream of Mushroom Soup

Vegetarian

-------- ------------ --------------------------------
1 pound fresh mushrooms
1/4 cup butter
2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sherry
Salt
Black pepper
Clean mushrooms, separating caps and stems. Slice half of the caps crosswise into
1/8" slices. Chop stems and remaining caps. Melt two tablespoons butter in an
enameled or stainless steel skillet and saut� the sliced caps until they just turn
color, about five minutes. Remove from skillet. Add two tablespoons butter to
skillet and saut� chopped mushrooms and shallots until just tender, about 10
minutes.
Combine chopped mushrooms and shallots with milk in a medium saucepan. Season with
salt and pepper to taste. Simmer 20-25 minutes. Beat egg yolks until light and
lemon-colored. Whisk cream into eggs. Whisk 1/2 cup of hot soup mixture into egg-
cream mixture, two tablespoons at a time. Then blend egg mixture into the rest of
the soup, pouring in a slow, steady stream, and beating constantly. Add sherry and
heat through, but do not allow to boil.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 4902 4138 0 3232 0 0 0
Cream Puff Cake


-------- ------------ --------------------------------
1/2 cup butter
1 cup water
4 eggs
8 ounces cream cheese -- softened
4 cups milk
3 3-ounce packages instant vanilla pudding mix
1 pint cream -- whipped
Chocolate syrup
Melt butter in water. Add flour and cook, stirring constantly, until it forms a
ball. Turn into a bowl and beat in eggs one at a time, beating well between each.
Spread flat on a 9" � 13" greased pan. Bake at 400 degrees for 35-40 minutes.
Cool. Mix together cream cheese and milk and beat until smooth. Add instant
pudding, one package at a time. Spread over cooled shell. Top with whipped cream
and drizzle chocolate syrup on top. Chill at least one hour before serving.
T(Chilling Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
1 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 3760 0 0
Cream Puff Swans


-------- ------------ --------------------------------
1 cup water
1/2 cup butter
1/4 teaspoon salt
4 eggs
1 can Mandarin orange slices -- well-drained
1 cup heavy cream
2 tablespoons powdered sugar -- sifted
Melt butter in water and bring to a boil. Sift flour with salt and add to butter
mixture. Heat, stirring, until mixture forms a ball. Remove from heat and add
eggs, one at a time, beating well between each addition.
Put 1/3 of dough into a pastry bag and pipe through largest hole onto greased
baking sheet, forming six S-shaped pastries, each about 3 inches long. These will
form necks and heads of swans. Scrape any dough remaining in pastry bag into rest
of dough. On a separate, greased baking sheet, form remaining dough into six
ovals, drawing dough to a point at one end and rounding other end of oval. These
will be bodies of swans.
Place baking sheet with oval cream puffs into the oven at 425 degrees and bake for
10 minutes. Place the other baking sheet in oven and continue to bake both batches
of dough another 10 minutes. Turn oven down to 350 degrees and bake 5 minutes
more, or until "heads" of swans are done. Bake "bodies" 5-10 minutes longer or
until done.
As baking sheets are removed from oven, remove pastries to racks to cool. Cool
completely. Cut an oval from the top of each "body" and cut in half. Scoop any
uncooked dough from "bodies". Whip cream until stiff. Beat in powdered sugar, to
taste.
Put a spoonful of well-drained Mandarin oranges in each "body", dividing equally

among the six. Top with equal amounts of whipped cream. Place S-shapes in whipped
cream at rounded ends to form neck and head. Place half-ovals in whipped cream
behind "necks" to form wings. Serve at once.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Substitute 1 cup fresh or frozen berries, sweetened if desired, for
oranges.
Nutr. Assoc. : 0 0 0 0 0 4086 0 0
Cream Sauce

Categories : Sauces

-------- ------------ --------------------------------
1 cup milk -- scalded
Salt
Black pepper
Melt butter over low heat. Whisk flour in gradually. Cook one minute, whisking
constantly. Slowly add milk, whisking constantly to prevent lumps. Continue to
cook and stir until sauce just boils. Season with salt and pepper to taste.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : A basic sauce that can be "dressed up" in endless ways. It can be made
thicker or thinner by varying the amount of milk used, and may be made with fats
other than butter and/or liquids other than milk.
Nutr. Assoc. : 0 0 0 0 0
Creamy Chocolate Sauce


-------- ------------ --------------------------------
1 1/2 cups milk
2 ounces baking chocolate
1/2 cup sugar
2 tablespoons vanilla extract
1 dash salt
Heat milk and chocolate in saucepan until chocolate melts. Beat with whisk until
smooth. Mix sugar, flour, and salt and stir slowly into chocolate mixture. Cook
and stir 5 minutes. Add butter and vanilla.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Creamy Dill Sauce

Categories : Sauces

-------- ------------ --------------------------------
1/2 cup sour cream
1 tablespoon green onions
2 tablespoons fresh dill weed -- chopped
1/2 cup mayonnaise
Mix all ingredients together well. Chill.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Serving Ideas : Wonderful with fish or on baked potatoes.
Nutr. Assoc. : 0 0 0 0 0
Creole Eggs

Categories : Eggs

-------- ------------ --------------------------------
1 onion -- thinly sliced
1 green pepper -- seeded and chopped
2 tablespoons bacon fat
2 tablespoons flour
1/2 cup milk
1 cup red ripe tomatoes -- chopped
8 hard-boiled eggs -- cooled and shelled
1/4 cup Parmesan cheese -- grated
Saut� onion, pepper, celery and garlic in bacon fat for 5 minutes. Add mushrooms
and saut� 5 more minutes. Remove from heat and set aside. Melt butter in a
saucepan, add flour, and stir to make a roux. Add milk and bring to a boil,
stirring constantly.
Add tomatoes, parsley, and saut�ed vegetables to sauce. Slice eggs in half
lengthwise. Spread a few tablespoons of the sauce over the bottom of a buttered
casserole, top with some of the hard-boiled eggs and sprinkle with bread crumbs.
Continue to make alternate layers of sauce and egg slices. End with a layer of
sauce. Sprinkle thickly with bread crumbs and grated Parmesan cheese. Bake 20
minutes at 375 degrees.
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 4196 0 0 0 0 0 0 0 0
Cr�pes Suzette

Categories : Breakfast Desserts

-------- ------------ --------------------------------
3 eggs
2 tablespoons flour
1 tablespoon heavy cream
2 tablespoons milk
1 pinch salt
1 orange
1 lemon
1 cup powdered sugar -- sifted
2 ponies kirsch
2 ponies white cura�ao
2 ponies maraschino
Beat together eggs, flour, cream, milk, and salt until mixture is the consistency
of cream. Melt a teaspoon of butter in a six-inch skillet. When butter foams, pour
a tablespoon of batter into skillet. Cook over moderately high heat, swirling
skillet so that batter coats the bottom of the pan. Cook one minute, check to be
sure bottom is browned, then flip cr�pe and brown other side (about 1/2 minute).
Continue making cr�pes this way until all of batter is used. Fold cr�pes into
quarters and stack on a plate covered with a tea towel.
Grate rind of orange and lemon. Squeeze the orange and lemon juice into a
saucepan. Combine with rind and powdered sugar and heat, stirring, until mixture
is smooth. Pour into a pitcher.
Have ready a chafing dish, cr�pes, pitcher of orange/lemon sauce, and liquors.
Melt butter in chafing dish. When it bubbles, add half of the liquors and ignite.
When flame dies down, add sauce to chafing dish and stir. Add cr�pes to dish,
dipping and turning them to coat with sauce, then arranging in an overlapping
layer. Add remaining liquor and ignite. Serve as soon as flame dies down.
Cuisine:
"French"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 2
Other Carbohydrates
Nutr. Assoc. : 3218 568 0 4138 0 1014 0 0 0 2551 3015 2551
Crusty Potato Pancakes

Categories : Potatoes

-------- ------------ --------------------------------
6 medium potatoes -- peeled
1 small onion -- finely chopped
3 eggs
3/4 cup flour
1 teaspoon salt
1 tablespoon cooking oil
Grate potatoes into a bowl filled with cold water. In another bowl, combine onion,
egg, flour, and salt. Drain potatoes, pressing out all liquid. Beat potatoes into
batter. Melt butter with oil in large skillet. Spoon heaping tablespoons of batter
into skillet, spreading batter with the back of spoon into 4-inch rounds. Brown on
both sides. Drain on paper towels.
- - - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with applesauce.
NOTES : Optional ingredients to add to batter: chopped parsley, grated carrot,

celery salt.
Nutr. Assoc. : 0 0 0 0 0 0 0
Cucumber Sauce

Categories : Salad Dressings Sauces

-------- ------------ --------------------------------
3 medium cucumbers -- peeled and seeded
1 teaspoon salt
1 cup heavy cream
1/2 cup sour cream
1 tablespoon fresh dill weed -- chopped
Grate cucumber and sprinkle with salt. Allow to drain in a colander for 1/2 hour.
Beat cream until it begins to stiffen. Fold in sour cream and herbs. Press
remaining moisture out of cucumber and fold into cream mixture.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Excellent with fish.
Nutr. Assoc. : 0 0 0 0 0 0 0

Currant Jelly Sauce

Categories : Sauces

-------- ------------ --------------------------------
1/4 cup scallions -- chopped
1 cup Chicken Stock
3 tablespoons currant jelly
1 tablespoon cr�me de cassis
Melt butter and saut� scallions for two minutes. Stir in flour and cook, stirring,
one minute more. Gradually add stock, stirring constantly, and bring to a boil.
Turn off heat. Add currant jelly and creme de cassis, and stir until smooth.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Chicken Stock


-------- ------------ --------------------------------
2 quarts water
1 celery stalk
1 bay leaf
6 whole peppercorns

Strain.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0
Curried Chicken Salad

Categories : Luncheon Poultry
Salads

-------- ------------ --------------------------------
1/2 cup mayonnaise
2 tablespoons curry powder
2 cups cooked chicken -- chopped
1/2 cup Thompson seedless grapes -- halved
1/4 cup almond slivers
Blend mayonnaise, lemon juice, and curry powder. Mix into remaining ingredients.
Chill at least one hour before serving.
T(Chilling Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Serve on whole leaves of Romaine lettuce.
NOTES : Walnuts may be substituted for almonds and/or raisins (soaked in hot water
and drained) for grapes.
Nutr. Assoc. : 0 0 0 0 0 0 0
Curried Eggs

-------- ------------ --------------------------------
4 small hard-boiled eggs -- shelled and warm
1/4 cup butter
1/2 teaspoon salt
1/2 teaspoon curry powder
Prick the eggs all over with a fork. Melt butter in small skillet and add the
eggs. Cook until light brown, rolling eggs in butter constantly. Sprinkle salt and
spices over eggs, shake skillet to coat eggs evenly and turn onto a serving dish.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0
Deviled Mushroom Compote


-------- ------------ --------------------------------
1 onion -- thinly sliced
1/2 cup sweet red peppers -- thinly sliced
1/2 cup sweet green peppers -- thinly sliced
1 pound mushrooms
2/3 cup wine vinegar
2 tablespoons Dijon mustard
1 dash Tabasco sauce
3 tablespoons brown sugar
3 tablespoons seedless raisins
Melt butter in large skillet. Add onions and peppers and saut� over low heat until
soft. Add mushrooms and saut� until mushrooms begin to soften. Mix remaining
ingredients together and add to skillet. Bring to a boil over moderately high heat
and cook, stirring often, until mixture becomes thick and syrupy.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Deviled Swiss Steak


-------- ------------ --------------------------------
1 tablespoon dry mustard
1 1/2 pounds round steak -- 1" thick
1 cup carrots -- peeled and sliced
1 cup onions -- sliced
1 1/2 cups canned tomatoes
Salt
Pepper
Combine mustard and flour; pound into steak. Season with salt and pepper. Melt
butter in a large saucepan and brown steaks on both sides. Add remaining
ingredients, cover, simmer 2 hours.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Dilled Cucumber Salad


-------- ------------ --------------------------------
1 cup cucumber -- peeled, seeded, diced
1 pint sour cream
1 tablespoon white wine vinegar
1/2 teaspoon salt
3 tablespoons fresh dill -- chopped
Mix sour cream, vinegar, salt, cayenne, and grated onion. Stir in chopped dill and
diced cucumber. Refrigerate two hours before serving.
T(Refridgeration):
"2:00"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Dilly Carrots


-------- ------------ --------------------------------
1 pound carrots
1/2 small onion -- halved
2 cloves garlic
2 tablespoons salt
1 tablespoon fresh dill weed
1 tablespoon dill seed
1 1/4 cups vinegar
1 1/4 cups water
Cut carrots into lengthwise slices that will fit a pint-size jar. Pack into two
pint-sized jars. In each jar, also place a piece of onion, a garlic clove, 1
tablespoon of salt, 1/2 tablespoon of dill weed, 1/2 tablespoon dill seed, and a
pinch of cayenne pepper. Bring vinegar and water to a boil. Pour over carrots.
Store in refrigerator, or process jars according to manufacturer's instructions.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
NOTES : To make dilly green beans, substitute whole fresh green beans, washed,
trimmed, and blanched, for carrots.
Nutr. Assoc. : 2495 0 620 0 0 0 0 0 0
Dirty Rice

Categories : Rice

-------- ------------ --------------------------------
3 cups Chicken Stock
1/2 onion -- sliced
1/2 pound chicken livers
Giblets reserved from roasting chicken
1 tablespoon butter
1/2 tablespoon oil
1/2 onion -- chopped
1/2 large bell pepper -- chopped
1 cup long-grain brown rice
Salt
Black pepper
Cayenne pepper
Bring stock to a boil with onion, celery and garlic. Add giblets and livers, lower
heat, and simmer until livers are just done, but still pink inside. Drain,
reserving stock. Coarsely chop livers and edible giblets and reserve.
Melt butter with oil. Saut� onion, celery, and bell pepper for five minutes. Add
rice and saut� two minutes more, stirring constantly. Add 2-1/4 cups reserved
stock, bring to a boil, cover, lower heat, and simmer until rice is almost done,
30-40 minutes. Season with salt, black pepper, and cayenne to taste. Add reserved
livers and giblets and continue cooking until rice is done. Garnish with chopped
parsley.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 3519 0 0 0 0 0 0 0 0 0 0

Chicken Stock


-------- ------------ --------------------------------
2 quarts water
1 celery stalk
1 bay leaf
6 whole peppercorns

Strain.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0
Egg Custard

Categories : Desserts Eggs

-------- ------------ --------------------------------
3 egg yolks
1 egg
1/4 cup sugar
1 cup heavy cream
1 cup milk
1/2 teaspoon vanilla extract
Beat together egg yolks and whole egg until light. Beat in sugar. Combine cream
and milk, scald, and beat gradually into egg mixture. Stir in vanilla. Pour into
six individual custard cups. Sprinkle with freshly grated nutmeg. Place in baking
pan and add hot water to reach halfway up sides of cups. Bake at 325 degrees for
one hour or until a knife inserted into custard comes clean. Serve hot, warm, or
cold.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0
Egg Tacos

Main Dishes Vegetarian

-------- ------------ --------------------------------
1/2 medium onion
1 jalape�o pepper -- seeded
1/2 sweet red pepper -- seeded
6 eggs -- separated
2 tablespoons milk
1 tablespoon chili powder
4 flour tortillas
1 large tomato -- chopped
4 ounces Monterey Jack cheese -- shredded
Picante sauce -- to taste
Salt and pepper
Chop onions and peppers and saut� in two tablespoons olive oil until limp. Beat
egg yolks with milk, chili powder, and salt and pepper to taste. Stir in cooked
onions and peppers. Beat egg whites separately until stiff. Fold into egg yolk
mixture. Heat remaining olive oil in large, oven-safe skillet. Spread egg mixture
in skillet and cook until eggs are set on bottom. Place pan under broiler until
top is brown. Heat tortillas. To serve, divide egg mixture into four parts. Place
a piece of egg in center of tortilla. Top with cheese, tomato, and picante sauce
to taste. Fold tortilla over egg.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2
Nutr. Assoc. : 0 26360 0 0 0 0 0 0 0 0 0 0
Eggs Benedict

Categories : Breakfast Eggs
Luncheon Pork
Salad Dressings

-------- ------------ --------------------------------
4 whole English muffins -- toasted
4 slices ham -- cooked
4 poached eggs
1/2 cup Hollandaise Sauce
Saut� slices of ham in three tablespoons butter over medium high heat. Drain and
keep warm. Poach eggs and drain on tea towels. Toast English muffins. For each
serving, butter one half of English muffin. On other half, place a slice of ham,
top with a poached egg, and drizzle two tablespoons of sauce over it. Sprinkle
with paprika.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2
Serving Ideas : Spinach or asparagus make a nice side dish.
NOTES : Mornay Sauce may be substituted for Hollandaise.

Nutr. Assoc. : 0 3657 539 728 0 0
Hollandaise Sauce

Categories : Sauces

-------- ------------ --------------------------------
1 cup butter -- at room temperature
3 tablespoons water
3 egg yolks
Salt
White pepper
Cut butter into 1" pieces. In a small, heavy saucepan combine lemon juice and 2
tablespoons water and reduce over high heat to about one tablespoon. Remove from
heat and add 1 tablespoon cold water. Beat egg yolks lightly and whisk into lemon
water. Over low heat, whisk in the butter, one piece at a time, making sure that
each piece of butter is melted before adding more. Continue to whisk the sauce
until it is thick. Add salt and pepper to taste.
- - - - - - - - - - - - - - - - - - -
Protein; trace Carbohydrate; 142mg Cholesterol; 237mg Sodium
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Eggs Florentine

Luncheon

-------- ------------ --------------------------------
2 10-ounce packages frozen spinach -- chopped
8 poached eggs
1 cup Mornay Sauce
Steam the spinach according to package directions. Drain thoroughly, squeezing out
as much moisture as possible.
Poach eggs. Place spinach in a layer on bottom of a buttered baking dish; top with
the poached eggs. Pour Mornay sauce over all and sprinkle with cheese. Broil for
5-10 minutes, or until top is brown.
Cuisine:
"Italian"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 13
Serving Ideas : Serve with brioche, fruit salad, and Bloody Marys'.
Nutr. Assoc. : 3472 0 0 0
Mornay Sauce

Categories : Cheese Sauces

-------- ------------ --------------------------------
1/2 cup butter
1/2 cup fresh parsley -- chopped fine
1/2 cup scallions -- chopped fine
2 cups cream
4 ounces Swiss cheese -- grated
1 tablespoon vermouth
Salt
Cayenne pepper
Melt butter in a heavy saucepan and saut� parsley and scallions for one minute.
Blend in flour and cook, stirring constantly for one minute. Blend in cream and
bring just to boiling. Add cheeses and stir until melted. Add vermouth and season
with salt and cayenne to taste.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Enchiladas de Pollo y Queso

Categories : Casseroles Main Dishes
Poultry

-------- ------------ --------------------------------
1 cup chopped onions
1/2 cup large bell peppers -- chopped
2 cups cooked chicken -- chopped
4 ounces green chili peppers -- chopped
1 tablespoon chili powder
1/2 teaspoon coriander seed -- ground
1/2 teaspoon cumin seed -- ground
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups Monterey Jack cheese -- shredded
12 tortillas (6-inch)
Melt two tablespoons butter and cook onions and green pepper in it until softened.
Remove to a bowl. Stir chopped chicken and green chilies into onion-pepper
mixture. Melt remaining 3 tablespoons of butter. Blend in flour and seasonings.
Whisk in chicken broth. Cook, stirring, until sauce boils. Remove from heat; stir
in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture.
Dip each tortilla in remaining hot sauce to soften and spoon chicken mixture into
center of tortilla. Roll up and arrange in 13 � 9 � 2 inch pan; repeat with all
tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining cheese.
Bake uncovered at 350 degrees for about 25 minutes.
Cuisine:
"Mexican"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 1664
Farmer's Breakfast

Pork

-------- ------------ --------------------------------
1/2 pound bacon -- chopped
2 boiled potatoes -- peeled and cubed
1 onion -- sliced thinly
Salt
Black pepper
Saut� bacon until crisp. Remove from pan, drain on paper towel. Pour off all but 3
tablespoons bacon fat. Saut� onions in bacon fat until soft. Add potatoes and
cook, stirring often, until potatoes start to brown. If potatoes stick to pan, add
more bacon fat. When potatoes begin to brown, add bacon and eggs. Cook, stirring
constantly, until eggs set. Season with salt and pepper to taste.
Cuisine:
"American"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2
Nutr. Assoc. : 0 0 0 0 0 0
Fluffy Chocolate Frosting


-------- ------------ --------------------------------
1 pound powdered sugar
1/2 cup cocoa
2 egg whites -- unbeaten
1/4 cup boiling water
Cream butter with vanilla and 1/2 cup of powdered sugar. Add cocoa and egg whites.
Continue beating, adding powdered sugar and boiling water alternately until
desired consistency is reached.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0
French Dressing

-------- ------------ --------------------------------
1/3 cup wine vinegar
1 cup olive oil
1 clove garlic -- mashed
Salt
Black pepper
Whisk all ingredients together until creamy.
- - - - - - - - - - - - - - - - - - -
Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Fresh Herb Buttermilk Biscuits

Categories : Breads

-------- ------------ --------------------------------
1 1/2 tablespoons double-acting baking powder
3/4 teaspoon salt
2 tablespoons sugar
3/4 cup buttermilk
1/2 cup fresh herbs -- * see note
Sift dry ingredients together. Cut butter into tablespoons and, with a pastry
blender, blend into dry ingredients until texture is that of cornmeal. Stir
parsley, chives, and oregano/thyme with 1/2 cup buttermilk into beaten egg and add
mixture to flour mixture. Stir quickly, adding remainder of buttermilk as
necessary until dough forms a ball. Turn onto floured surface and knead once. Let
dough rest for a minute, then roll out to 3/4" thickness. Cut into 2" rounds.
Place biscuits on buttered baking sheet, 1" apart. Bake at 400 degrees for 15
minutes or until golden brown.
- - - - - - - - - - - - - - - - - - -
NOTES : * Suggested combinations: parsley, chives, and dill, parsley, thyme and
sage, basil, thyme and rosemary.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Fried Won-Tons

Categories : Appetizers Beef
Pork

-------- ------------ --------------------------------
10 ounces won-ton wrappers
1 pound ground beef
1/2 pound ground pork
1/2 cup carrots -- peeled and grated
1 head bok choy -- chopped
2 cups bean sprouts -- chopped
1/2 cup soy sauce
1/4 cup green onions -- chopped
Black pepper -- to taste
In wok, combine ground beef and pork, carrots and onions. Cook over medium heat.
As meat begins to brown, add remaining vegetables, soy sauce, and sugar. Continue
cooking until vegetables are tender and liquid has mostly evaporated. Combine
cornstarch with rice, wine and 2 tablespoons cold water. Season meat with pepper
and green onions. Stir in cornstarch mixture and cook 1-2 minutes.
Place one teaspoon of filling into center of a won-ton wrapper. Moisten edges with
water, fold four corners into center and seal. Place each won-ton as it is
finished on a plate covered with damp towel to prevent drying. Continue filling
until all wrappers are used. Fry in hot oil on each side until lightly browned.
Drain and serve.
Cuisine:
"Asian"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 3605 3623 0 183 0 96 0 0 0 0 0 0

Fudgiest Brownies

Categories : Cookies Desserts

-------- ------------ --------------------------------
1/2 cup butter
2 eggs -- well-beaten
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 cup walnuts -- chopped (optional)
2 cups brown sugar
Melt butter and chocolate in top of double boiler. Cool slightly. Beat in
remaining ingredients by hand. Pour into a greased 8" � 12" pan. Bake at 350
degrees until set, or about 30 minutes.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Gazpacho

Vegetarian

-------- ------------ --------------------------------
4 cups red ripe tomatoes -- chopped
1 cup cucumber -- chopped
1 cup large bell peppers -- chopped
1/2 cup onion -- chopped
1 clove garlic
1 cup bread crumbs
1/4 cup olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
Pur�e vegetables in blender or food processor. Press through sieve to remove
seeds. Pur�e bread crumbs with olive oil and vinegar. Blend into vegetable pur�e
and season with salt and pepper. Chill well.
Cuisine:
"Italian"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Giant Spinach Shells

Categories : Cheese Pasta
Vegetarian

-------- ------------ --------------------------------
24 whole giant shells
1 tablespoon vegetable oil
1 10-ounce package frozen spinach -- chopped
1 small onion -- minced
1 pound cottage cheese
1 egg -- beaten
1/2 teaspoon salt
30 ounces tomato sauce
1 cup Mozzarella cheese -- shredded
Cook shells in boiling, salted water for 9 minutes, drain. Gently toss shells in
oil and reserve. Thaw spinach and drain, squeezing out all water.
Saut� onion in butter until soft. Stir in spinach. Remove to a bowl. Add cottage
cheese, egg, onion, salt and pepper. Fill each shell with mixture. Pour half of
sauce into a 9 � 13-inch baking dish. Arrange stuffed shells in dish and cover
with remaining sauce. Bake at 350 degrees for 30 minutes. Sprinkle with Mozzarella
cheese and return to oven until cheese is melted and bubbly, about 3 minutes.
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 3803 0 3472 0 0 0 0 0 0 0 0
Ginger Chicken


-------- ------------ --------------------------------
2 whole chicken breasts
Salt
Black pepper
Paprika
1 egg yolk
1/2 cup honey
1/4 cup rum
2 cloves garlic -- crushed
1/4 cup preserved ginger -- chopped
1/4 teaspoon nutmeg
Season chicken with salt, pepper, and paprika to taste and place in shallow
roasting pan. Beat egg yolk until light. Add honey, rum, and chicken stock. Stir
in garlic, ginger, and nutmeg. Pour over chicken. Bake at 375 degrees for 45 to 60
minutes, basting every 15 minutes. Serve over rice.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Chicken Stock


-------- ------------ --------------------------------
2 quarts water
1 celery stalk
1 bay leaf
6 whole peppercorns

Strain.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0
Ginger Peaches


-------- ------------ --------------------------------
4 fresh peaches
1 cup sugar
2 cups water
1 cup dry peach wine
1/4 cup candied ginger root -- finely chopped
Blanch peaches for one minute. Peel, cut in half, and remove stone. In a large
saucepan, combine sugar, water, and wine and bring to a boil. Reduce to simmer.
Add peach halves and ginger and simmer until peach halves are tender, about 20
minutes. Serve warm or allow to cool in juice and serve chilled.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Serve in a meringue shell with whipped cream.

Nutr. Assoc. : 0 0 0 0 0
Gingerbread and Applesauce


-------- ------------ --------------------------------
1 cup whole-wheat flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/3 cup butter
1/2 cup sugar
1 egg
1/2 cup molasses
1/2 cup hot water
2 cups unsweetened applesauce
3 tablespoons candied ginger root -- finely chopped
Sift together flour, soda, baking powder, salt, ginger, cloves, and cinnamon.
Cream butter and white sugar. Beat in egg and molasses. Stir in dry ingredients,
alternating with water.
Place applesauce in a buttered Dutch oven or other large, heavy casserole dish.
Mix brown sugar, crystallized ginger, and 1/2 teaspoon cinnamon. Sprinkle over
applesauce. Pour gingerbread batter over all. Bake at 350 degrees for 35 minutes,
or until gingerbread is done. Serve at once.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 1/2
Other Carbohydrates
Nutr. Assoc. : 0 14 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Gingerbread Muffins


-------- ------------ --------------------------------
1 cup butter
1/2 cup brown sugar
4 eggs
1 cup molasses
2 teaspoons cinnamon
1 cup buttermilk
2 teaspoons ground ginger
2 cups whole-wheat flour
1 cup seedless raisins -- optional
Cream butter and sugar. Add eggs, one at a time, beating after each. Add molasses.
Sift flours, baking soda. and spices. Add alternately with buttermilk. Stir in
raisins. Fill greased muffin pans 2/3 full and bake at 350 degrees for 15 minutes.
Serving size : 1 muffin.
T(Baking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2
Fat; 1 1/2 Other Carbohydrates
Nutr. Assoc. : 222 0 3218 568 913 385 0 0 631 0 0
Gingered Fruit Salad

Categories : Fruit Salads

-------- ------------ --------------------------------
2 fresh peaches
3 medium plums
1 whole cantaloupe
1/2 whole honeydew melon
1/2 pound green and red grapes
1/2 cup fresh lime juice
1 teaspoon lime rind -- grated
1/4 cup honey
1/2 cup candied ginger root -- chopped finely
Prepare all fruit by washing, peeling if desired, removing pits and slicing into
bite-size pieces. Melons may be scooped out with a melon baller, if desired.
Combine all fruit in a large ceramic bowl. Mix lime juice, rind, honey, and ginger
together. Pour over fruit, toss, and marinate for at least six hours. Serve
chilled or at room temperature.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 3582 0 0 0 0
Grape Jelly


-------- ------------ --------------------------------
4 pounds red grapes -- underripe
1 large apple
1/2 cup water
3 cups sugar (approximate)
Wash grapes and place in a large kettle. Mash slightly. Wash apple and cut into
slices, but do not core or seed. Add apple to grapes, with 1/2 cup water. Quickly
bring to a boil and boil until grapes soften, about ten minutes. Drain through a
damp jelly bag, without pressing pulp. Refrigerate juice overnight. Strain again
to remove tartrate crystals.
Measure juice into a large kettle. For every cup of juice, add 3/4 cup sugar
(there should be about four cups of juice). Bring to a boil over medium-high heat
and cook until mixture reaches jelly stage, 220 degrees F on a candy thermometer.
Skim foam off surface and pour jelly at once into sterilized, half-pint glasses.
Seal with paraffin.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2
Other Carbohydrates
NOTES : Concord grapes make the best jelly, and should be slightly underripe. Wash
well, but they need not be seeded.
Nutr. Assoc. : 0 0 0 1440
Greek Lamb Stew

Categories : Lamb Soups & Stews

-------- ------------ --------------------------------
Salt
Black pepper
3 pounds lamb -- cut into 2" cubes
1/4 cup olive oil
1 whole bay leaf
1/4 teaspoon dried rosemary
1 clove garlic
1 cup white wine
1 can tomato sauce
2 dozen small white onions -- blanched and peeled
1/2 cup black olives -- pitted
Season flour with salt and pepper and dredge lamb cubes in it. Heat olive oil in
large soup kettle over medium-high heat. Brown lamb cubes in oil. Sprinkle herbs
and garlic over lamb and add stock, wine, and tomato sauce. Season with additional
salt and pepper to taste. Simmer over medium heat for 1-1/2 hours. Add blanched
onions and olives. Simmer 1/2 hour longer.
Cuisine:
"Greek"
- - - - - - - - - - - - - - - - - - -
1/2 Fat; 0 Other Carbohydrates
Serving Ideas : Serve with toasted pita triangles and a salad.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Chicken Stock

-------- ------------ --------------------------------
2 quarts water
1 celery stalk
1 bay leaf
6 whole peppercorns

Strain.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0
Green Goddess Dressing


-------- ------------ --------------------------------
1 tablespoon cider vinegar
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup buttermilk
1/2 cup fresh chives -- chopped
1 tablespoon fresh tarragon -- chopped
Salt and pepper
Beat together vinegar, mayonnaise, sour cream, and half of buttermilk. Stir in
garlic, herbs, capers, and remaining buttermilk. Season with salt and pepper, if
desired.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : May be made quickly in blender: begin by chopping herbs, adding vinegar as
herbs are chopped. Blend in mayonnaise and sour cream. Slowly add buttermilk while
blending, until desired consistency is reached.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Green Tomato Pie


-------- ------------ --------------------------------
Pie Pastry -- see recipe
3 tablespoons flour
1 cup sugar
1/4 teaspoon salt
3 large green tomatoes -- sliced
1/2 whole lemon -- seeded, thin sliced
3 tablespoons unsalted butter -- cut into bits
Roll out half of dough and line a 9" pie plate with it. Mix 1 tablespoon of flour
with 1/2 cup of sugar and sprinkle over bottom of crust. Layer tomatoes and lemon.
Combine remaining sugar, salt, and flour. Sprinkle over tomatoes and dot with
butter. Roll out remaining dough and cover tomatoes with it. Make slits in top to
allow steam to escape. Bake for 10 minutes at 450 degrees. Reduce heat to 350 and
bake 30 minutes more.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 1
Nutr. Assoc. : 0 0 0 0 0 0 0
Pie Pastry


-------- ------------ --------------------------------
2 cups flour
1 teaspoon salt
2 tablespoons lard
30 minutes.
Yield:
"1 Batch"
T(Chilling Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 1582
Green Tomato Relish


-------- ------------ --------------------------------
2 gallons green tomatoes
6 whole onions -- chopped
7 whole sweet red peppers
3 whole large bell peppers
2 tablespoons salt
2 quarts vinegar
1 1/2 cups water
6 1/2 cups sugar
2 tablespoons celery seed
2 tablespoons mustard seed
1 tablespoon whole cloves
2 tablespoons whole allspice
1 stick cinnamon -- broken
Chop tomatoes, onions, and peppers in food processor. Mix the spices and tie in a
cheesecloth bag. Mix all other ingredients together in a large pot, bring just to
a boil, but do not boil. Remove bag of spices from mixture. Spoon into sterilized
pint jars and seal. Process in boiling water bath for 15 minutes. Let stand for
about a week before eating. Refrigerate before serving. Makes 10 quarts, about 320
two-tablespoon servings.
Yield:
"10 Quarts"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
NOTES : No end to uses: relish for hot dogs or hamburgers; piquant addition to
tuna, potato, egg salad.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 20209 0 0 2027 0
Grilled Flank Steak


-------- ------------ --------------------------------
1 cup soy sauce
1/2 cup brown sugar
1/2 cup unsweetened pineapple juice
1/2 cup Italian salad dressing
1/2 cup red wine vinegar
1/2 cup Worcestershire sauce
1 teaspoon salt
1 teaspoon garlic powder
1 1/2 pounds flank steak
Prepare a marinade of all ingredients and marinate steak overnight. Broil steak
over hot charcoal fire for 5 to 10 minutes on each side, depending on degree of
rareness desired. Slice thinly across the grain.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Guacamole


-------- ------------ --------------------------------
3 whole avocados
1 tablespoon onion -- minced
2 whole jalape�o peppers, canned -- seeded
1 whole fresh tomato -- chopped
1 tablespoon fresh coriander leaf -- chopped
1/2 teaspoon salt
1 pinch black pepper
1 dash Tabasco sauce
1 tablespoon sour cream
Peel avocados, cut them in halves and remove pits. Toss with lemon juice in a
ceramic bowl. Mash with a fork until smooth. Add remaining ingredients, blend
well, and adjust seasoning to taste.
Cuisine:
"Mexican"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Serve as a dip with chips or crackers.
NOTES : Substitute one tablespoon of chopped parsley and 1/2 teaspoon of ground
coriander if fresh coriander is not available.
Nutr. Assoc. : 0 0 2458 0 0 0 0 0 0 0
Haggerty

Categories : Cheese Potatoes

-------- ------------ --------------------------------
3 medium potatoes -- peeled
1 onion
3/4 cup Cheddar cheese -- shredded
Salt -- to taste
Cut potatoes into paper-thin slices and pat dry in a towel. Slice onion very thin.
Heat half of bacon fat in a heavy frying pan and fill pan with alternate layers of
potatoes, onion, and cheese, finishing with potatoes. Sprinkle each layer with
salt and pepper. Dot the top layer of potatoes with remainder of bacon fat. Cook
over moderate heat until potatoes are almost tender. Turn them carefully onto a
platter, slip it, top side down, back into the pan and continue cooking until
done. To serve, cut into wedges.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Ham and Apple Cr�pes

Pork

-------- ------------ --------------------------------
3 eggs -- well beaten
3/4 cup milk
1/4 cup chopped onion
2 tablespoons sweet green peppers -- seeded and minced
2 medium green apples -- peeled, cored, chopped
1 cup chicken broth
1 cup light cream
1 teaspoon curry powder
2 cups cooked ham -- diced
Beat eggs, milk, and flour until smooth, with a consistency similar to heavy
cream. Brush bottom of 6 inch skillet with butter. Spoon in 2 tablespoons batter,
rotating pan to coat bottom evenly. Cook until outer edge of cr�pe is brown;
remove from pan, turn, and brown other side. Make cr�pes until all batter is used.
Melt butter. Saut� onion, celery, green pepper, and apples, stirring until tender.
Sprinkle with flour; stir, and cook one minute. Gradually stir in chicken broth,
cream, and curry powder. Cook, stirring, until sauce boils; fold in ham. Cool
slightly, and spoon 1/4 cup filling on each cr�pe. Roll up and place in heavily
buttered shallow casserole. Bake at 400 degrees for 15-20 minutes.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Ham Loaf

Pork

-------- ------------ --------------------------------
1 pound cooked ham -- ground
1/2 pound pork -- ground
2 eggs -- beaten
1/2 cup buttermilk
1 tablespoon Dijon mustard
2 tablespoons horseradish
2 tablespoons onion -- grated
1 tablespoon pickle relish
Mix all ingredients together. Pack into greased loaf pan. Bake at 350 degrees for
1 to 1-1/2 hours.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Serve with Mustard Sauce.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Ham Salad

Categories : Pork Salads
-------- ------------ --------------------------------
1 cup cooked ham -- chopped
2 tablespoons pickle relish
2 tablespoons crushed pineapple
1 tablespoon Dijon mustard
3 tablespoons mayonnaise
Combine all ingredients and stir well.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Serving Ideas : Instead of the usual sandwich bread, try waffles!
Nutr. Assoc. : 0 0 0 0 0
Hard Sauce


-------- ------------ --------------------------------
2 cups powdered sugar -- sifted
1/4 cup brandy (or rum)
Cream butter and gradually beat in sugar. Add liquor, beating continuously. Chill
thoroughly before serving.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Traditionally served cold with hot plum pudding.
Nutr. Assoc. : 0 0 2330

Hazel Nut Cookies


-------- ------------ --------------------------------
1 pound hazelnuts -- shelled, skins on
1/4 pound almonds -- shelled, skins on
2 eggs
1 egg white
1 pound sugar
Grind nuts in blender or food processor until as fine as flour. Beat eggs and egg
white together. Add sugar and eggs to ground nuts. Knead until no longer sticky.
Form into ovals about 1 inch by 1/2 inch. Place separated on a slightly buttered
cookie sheet. Let stand overnight. The next day, bake at 275 degrees for 30
minutes or until lightly browned.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Herbed Cheese Spread


-------- ------------ --------------------------------
8 ounces Feta cheese
2 tablespoons sour cream
1 clove garlic
Fresh chives -- cut in 3" pieces
Fresh basil leaves -- chopped
Fresh parsley -- chopped
Fresh thyme -- chopped
Fresh dill weed -- chopped (optional)
Crumble Feta cheese into bowl of food processor with chopping blade intact. Mash
garlic clove with flat edge of knife or in garlic press and add to processor bowl.
Add herbs, with chives snipped into 3-inch pieces. No quantities are given for
fresh herbs because they should be added according to individual taste. To
substitute dried herbs, start with approximately 1/2 teaspoon basil, 1 tablespoon
each of chives and parsley, and 1/4 teaspoon each thyme and dill. Add more of any
herb, if you wish. Process just until herbs are chopped. Add cream cheese and sour
cream. Process until desired consistency, adding more sour cream for a softer
spread. Makes about one pint.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Serve with crackers.
Excellent for stuffing raw vegetables (celery, cherry tomatoes, pepper wedges) for
a quick hors d'oeuvre.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Hermits


-------- ------------ --------------------------------
1 1/4 cups seedless raisins
1 teaspoon cream of tartar
1/2 teaspoon ginger
1/2 cup butter
1 cup sugar
1/4 cup milk
Chop raisins finely in food processor with 1/4 cup flour. Sift 2 cups flour with
soda, cream of tartar, and spices. Cream butter with sugar. Add dry ingredients
alternately with milk until well blended. Stir in raisins and enough additional
flour, up to 3/4 cup, to make a stiff dough. Shape into two logs, about 1-1/2"
diameter. Chill overnight or freeze.
When ready to make, slice to desired thickness and bake at 375-400 degrees until
done (15-20 minutes). See NOTES.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates
NOTES : These are the best homemade "slice and serve" cookies. The dough freezes
beautifully in logs that can be kept on hand for fresh cookies baked in minutes.
They may be sliced thinly and baked quickly for elegant, crisp tea cookies, or
sliced 1/4" or more thick and baked in a slower oven until just set for a rich,
chewy, New England Hermit.
Serving size - 2 to 4 cookies.

Nutr. Assoc. : 0 0 81 0 0 0 0 0 0 0 0 0
Hollandaise Sauce

Categories : Sauces

-------- ------------ --------------------------------
1 cup butter -- at room temperature
3 tablespoons water
3 egg yolks
Salt
White pepper
Cut butter into 1" pieces. In a small, heavy saucepan combine lemon juice and 2
tablespoons water and reduce over high heat to about one tablespoon. Remove from
heat and add 1 tablespoon cold water. Beat egg yolks lightly and whisk into lemon
water. Over low heat, whisk in the butter, one piece at a time, making sure that
each piece of butter is melted before adding more. Continue to whisk the sauce
until it is thick. Add salt and pepper to taste.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Homard a l'Americaine


-------- ------------ --------------------------------
1/2 cup butter
1/4 cup olive oil
5 whole lobster tails -- cut in 1" pieces
1/2 cup Cognac
1 cup white wine
3 cups red ripe tomatoes -- chopped
1 teaspoon ground tarragon
1 whole bay leaf
Salt -- to taste
In a heavy saucepan, over moderate heat, cook onions and garlic in four
tablespoons melted butter for five minutes, or until soft. Remove onions and
garlic with a slotted spoon and add olive oil to saucepan.
Heat olive oil and butter until very hot, then add the lobster pieces. Saut� for 5
minutes, turning and stirring over medium-high heat until lobster is cooked. Add
Cognac to the pan. Heat briefly and flamb�, turning pan to coat lobster pieces
with the flaming brandy. When flames die, add the white wine, tomato paste,
tomatoes, parsley, tarragon, bay leaf, thyme, onions, and garlic. Mix well and
transfer to an ovenproof casserole dish. Add enough chicken stock to cover
lobster.
Cover and bake at 375 degrees for 20 minutes. Remove the lobster pieces to a warm
serving dish.
Strain cooking juices into a saucepan. Over high heat, bring the sauce to a boil
and reduce by half. Blend remaining butter with flour. Stir into sauce and cook,
stirring until sauce is smooth. Stir in lemon juice. Pour the sauce over the
lobster pieces and sprinkle with additional parsley.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 2679 620 0 0 0 0 0 0 1516 0 0 0 0 0 0 0 0 0

Chicken Stock


-------- ------------ --------------------------------
2 quarts water
1 celery stalk
1 bay leaf
6 whole peppercorns

Strain.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0
Honey Whole Wheat Bread

Categories : Breads

-------- ------------ --------------------------------
9 cups whole-wheat flour
4 teaspoons salt
2 packages active dry yeast
1 1/2 cups milk
1 1/2 cups water
1/2 cup honey
Sift together 3 cups flour, salt, and yeast. Combine milk, water, butter, and
honey in a saucepan and heat over low heat until liquids are warm (butter need not
melt completely). Gradually add to dry ingredients and beat 2 minutes. Add
remaining flour a cupful at a time until a soft dough forms. Turn out onto lightly
floured surface and allow to rest 10 minutes. Knead until smooth and elastic,
about 10 minutes. Place in large greased bowl and turn to grease all sides of
dough. Cover and allow to rise in a warm place until doubled in bulk, about one
hour.
Punch dough down and turn out onto lightly floured surface. Divide dough in half
and shape each half into a loaf. Place into greased loaf pans. Cover and let rise
in warm place until double in bulk, about one hour. Bake at 375 degrees for 35-40
minutes. Remove from pans and cool on racks.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0
Hot and Sour Soup

Categories : Soups & Stews

-------- ------------ --------------------------------
4 dried Chinese mushrooms
1 tablespoon vegetable oil
2 ginger root slices (1/2-inch) -- minced
1/2 cup bamboo shoots -- sliced
1 cup pork -- sliced thin
1 cake tofu -- cubed
2 tablespoons rice wine vinegar
1 egg -- beaten
1 tablespoon fresh coriander leaf -- chopped
1 tablespoon scallions -- chopped
Soak mushrooms in hot water for 30 minutes. Drain, remove and discard stems, and
shred caps. Heat oil in heavy duty saucepan, add shredded mushroom caps and ginger
and stir over moderately high heat for one minute. Add bamboo shoots and stir for
an additional minute. Add chicken stock, pork slices, and soy sauce. Bring to a
boil and simmer ten minutes. Add tofu and cook three minutes more.
Dissolve cornstarch in 1/4 cup cold water. Add, with pepper and vinegar, to soup.
Cook until mixture thickens and clears. Turn off heat and drizzle beaten egg over
top. Stir. When egg sets, serve, garnishing with chopped scallions, coriander
leaves, and sesame oil to taste.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Substitute ham for pork, adding after soup has simmered for five minutes,
and simmer for five minutes more. A vegetarian version may be prepared by omitting
pork, substituting vegetable broth for chicken stock, and increasing the tofu used
to one and a half cakes. For a spicier version, add two tablespoons chopped
Sichuan pickle to stock with soy sauce.
Nutr. Assoc. : 3130 0 3520 0 342 0 0 0 0 0 0 0 0 0 0
Chicken Stock


-------- ------------ --------------------------------
2 quarts water
1 celery stalk
1 bay leaf
6 whole peppercorns

Strain.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0
Hot Fudge Sauce


-------- ------------ --------------------------------
1/4 cup butter
1 1/2 squares unsweetened baking chocolate
1/4 cup cocoa
1/4 cup sugar
1 dash salt
1/2 cup cream
1 teaspoon vanilla
Melt the butter and chocolate together over low heat. Mix together the sugar,
cocoa, and salt. Add to chocolate mixture. Mix together until smooth. Add cream
slowly and bring to a boil, stirring constantly. Remove from heat immediately and
beat in vanilla.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0
Huevos Rancheros

Luncheon

-------- ------------ --------------------------------
2 tablespoons onion -- finely chopped
2 tablespoons green pepper -- finely chopped
6 eggs
1 tablespoon picante sauce
2 tablespoons mild salsa
Melt butter in large frying pan. Saut� onions, garlic, and pepper until soft. Beat
eggs until light and pour into frying pan. Cook over very low heat, stirring
constantly. When eggs begin to harden, add picante sauce and salsa, continuing to
cook and stir until eggs are set. Serve immediately.
Serve with flour tortillas, grated cheese, and salsa.

- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : A great, easy brunch dish, especially with Grapefruit-Avocado Salad, and
Tequila Sunrises.
Nutr. Assoc. : 0 0 0 0 0 0 1325
Hummus

Categories : Appetizers Beans

-------- ------------ --------------------------------
1 tablespoon sesame oil
1 can garbanzo beans -- drained
2 tablespoons sesame seeds -- toasted lightly
1/2 cup sesame butter
1/4 cup fresh lemon juice
1/4 teaspoon salt
Saut� onions and garlic in sesame oil until just tender. Pur�e beans in food
processor. Add onions, garlic, and remaining ingredients and blend until desired
consistency. More sesame oil may be added if mixture is too thick. Garnish with
parsley and additional toasted sesame seeds, if desired.
Serve with toasted pita triangles.
Cuisine:
"Middle Eastern"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Hush Puppies

-------- ------------ --------------------------------
2 cups cornmeal
1 teaspoon salt
1 whole onion -- minced
1 egg
2/3 cup milk
6 cups peanut oil
Mix cornmeal, baking powder, salt. Saut� onion in bacon fat until just limp; cool
slightly. Beat egg until light, stir in milk and onion. Stir into dry ingredients
to form a stiff batter.
Heat oil in deep fryer to 350 degrees. Shape batter into 3-inch-long crescents.
Fry in single-layer batches in hot oil until golden brown.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Serve hot with fried fish.
Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543
Indian Pudding


-------- ------------ --------------------------------
2 eggs
6 cups milk
1/2 cup molasses
1/4 cup brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1 cup yellow cornmeal
1/4 cup butter
In top of double boiler set over hot water, beat together eggs and four cups milk.
Beat in molasses, sugar, salt, cinnamon, and ginger and cook until sugar
dissolves. Add cornmeal and butter and cook 20 minutes, stirring occasionally.
Remove from heat, stir in remaining milk and pour into greased baking dish. Bake
at 325 degrees for 3 hours, or until pudding is firm.
Serve hot or at room temperature, with vanilla ice cream.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Kiddie Frozen Pie


-------- ------------ --------------------------------
1 1/2 cups milk
1 package instant pudding mix
1/2 cup cookie crumbs
1 pie crust (9-inch)
1 cup heavy whipping cream
Blend milk with pudding as directed. Pour into freezer tray and freeze until
mushy. Stir in crumbled cookies and pour into pie shell. Freeze until solid. Top
with whipped cream. Sprinkle top with more crumbled cookies or chopped nuts.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : For cookie crumbs, choose cookies compatible with pudding flavor: e.g.,
macaroons with coconut pudding, Oreos with chocolate or vanilla pudding, or
gingersnaps with butterscotch pudding.
Nutr. Assoc. : 0 0 0 2009 0
Lasagna
Categories : Beef Cheese
Main Dishes Pasta

-------- ------------ --------------------------------
1 pound lasagna noodles
1 pound lean ground beef
1/2 pound sausage meat
2 quarts marinara sauce
1 cup skim milk Ricotta cheese
1 pound skim milk Mozzarella cheese -- shredded
1 cup grated Parmesan cheese
Boil lasagna according to package instructions, undercooking slightly, drain and

rinse with cold water. Pat dry on tea towel. Combine ground beef and sausage and
brown together. Drain meat and add to marinara sauce. Combine cottage and Ricotta
cheeses.
Lightly grease a 13" � 9" baking pan, and arrange a layer of lasagna noodles.
Spread with cottage/Ricotta cheese mixture, sprinkle with shredded Mozzarella,
spread with meat sauce, and sprinkle with grated Parmesan cheese. Continue
layering lasagna, cheeses, and sauce in the same manner until all ingredients are
used. (You may have an extra lasagna noodle or two.)
Bake at 350 degrees for 30 minutes. Let stand for 10 minutes before cutting into
squares to serve.
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Serving Ideas : Accompany with garlic bread and salad.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Lasagna Rolls

Categories : Cheese Main Dishes
Pasta Vegetables
Vegetarian

-------- ------------ --------------------------------
6 lasagna noodles -- cooked, drained
1/4 cup Mozzarella cheese -- shredded
1/4 cup Fontina cheese -- grated
1 cup broccoli flowerets -- cooked
1/2 cup mushrooms -- sliced
1/4 cup fresh basil -- chopped
1/4 cup fresh chives -- chopped
1 15-ounce jar spaghetti sauce
Combine Mozzarella, Fontina, broccoli, mushrooms and herbs in food processor and
chop coarsely. Add cottage cheese just to blend. Add more seasoning, if desired.
Oil flat bottomed casserole large enough to hold rolled lasagne in one layer. Pour
1/2 inch of the spaghetti sauce on bottom of casserole.
Halve lasagna noodles. Spread each with herb-cheese mixture (about 1/4 cup on each
half). Roll up and place seam side down in casserole. Cover with remaining sauce.
Sprinkle with grated Parmesan. Cover with foil.
Bake covered with foil 20 minutes in a 350-degree oven, then uncover and bake
until brown and bubbly� about 20 minutes more.
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Lemon Bars


-------- ------------ --------------------------------
1/4 cup sugar
1 cup butter
4 eggs
2 cups brown sugar
1 cup fresh coconut -- grated
1 cup walnuts -- chopped
1 tablespoon lemon zest -- grated
1 cup powdered sugar
Mix 2 cups flour with 1/4 cup sugar. Blend in butter until finely mixed. Press
into a jelly roll pan. Bake 15 minutes at 350 degrees.
Beat together eggs, brown sugar, 1/4 cup flour and baking powder. Stir in coconut
and nuts. Spread filling over crust and return pan to oven. Bake 25 minutes more.
Blend lemon juice, zest, and powdered sugar until smooth. Spread on hot cookies.
Cool and cut into bars.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Lemon Dill Dressing


-------- ------------ --------------------------------
1/4 teaspoon salt
3/4 cup olive oil
1/2 teaspoon dill seed (optional)
Beat all ingredients together until well blended.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Serving Ideas : Perfect dressing for Middle Eastern Sandwiches.
Nutr. Assoc. : 0 0 0 0 0 506

Lemon Herb Butter

Categories : Sauces

-------- ------------ --------------------------------
1/2 teaspoon ground tarragon
2 tablespoons heavy cream
Cream all ingredients together in order given. Heap into a glass dish and chill.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Serving Ideas : Serve with grilled or broiled fish, or vegetables.
Nutr. Assoc. : 0 0 0 0 0 0
Lemon Meringue Pie


-------- ------------ --------------------------------
2 eggs -- separated
1 cup sugar
1 1/4 cups boiling water
3 tablespoons sugar
In a heavy saucepan, beat egg yolks with lemon juice and zest. Place under low
heat. Beat in flour, 1 cup sugar, and butter. Add boiling water, cook and stir
until mixture thickens. Pour into prepared pie crust. Beat egg whites until stiff,
but not dry. Gradually add 3 tablespoons sugar. Spread over filling. Bake at 450
degrees until meringue is browned.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 2009 0
Lemon Rice Pilaf

Categories : Rice

-------- ------------ --------------------------------
1 cup long-grain brown rice
2 tablespoons orzo
In a heavy saucepan, saut� onion in butter until soft. Stir in rice and orzo and
cook two minutes, stirring to coat rice and orzo with butter. Add chicken stock
and lemon juice. Bring to a boil, cover, turn heat low, and simmer 50 minutes.
Fluff up rice with a fork, turn into a heated serving bowl, and garnish with
grated lemon zest.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Chicken Stock


-------- ------------ --------------------------------
2 quarts water
1 celery stalk
1 bay leaf
6 whole peppercorns

Strain.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0
Lemon Tea Bread

Categories : Breads

-------- ------------ --------------------------------
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon salt
2 tablespoons lemon zest -- grated
Stir sugar into melted butter. Beat in eggs. Stir in flour and salt until just
blended. Add 1/2 cup lemon juice and one tablespoon lemon zest. Pour batter into a
greased and floured loaf pan. Bake at 350 for 50 minutes. Remove from oven and
cool ten minutes. Mix powdered sugar with remaining 1/4 cup lemon juice and one
tablespoon zest. Remove bread from pan and pour glaze over top.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
NOTES : Keeps well, serve toasted.

Nutr. Assoc. : 222 0 3218 3309 0 3378 0 0
Lemon-Barbecued Chicken


-------- ------------ --------------------------------
2 whole chickens
1 cup olive oil
1/2 cup lemon juice
1 teaspoon salt
1 teaspoon paprika
2 teaspoons onion powder
1/2 teaspoon thyme
1/2 teaspoon garlic powder
Put chicken into serving pieces and place in shallow dish or pan. Combine all
other ingredients and pour over chicken. Cover dish with foil; refrigerate
overnight. Remove to room temperature 1 hour before cooking. Place chicken on hot
grill 25 minutes; then turn and cook 25 minutes more. Brush often with marinade.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 5829 0 796 0 0 0 0 0
Lemonade Concentrate

Categories : Beverages

-------- ------------ --------------------------------
1 1/2 cups sugar
2 1/2 cups water
9 whole lemons
Sprigs of mint
Combine sugar and water in a small saucepan; bring to a boil and boil for 5
minutes. Remove from heat, cool slightly.
Reserve one lemon to slice for garnish. Grate zest of two lemons; juice eight
lemons. Combine juice and zest with warm syrup. Steep one hour. Strain.
To serve: Mix 1 part lemonade concentrate with 2 parts water. Serve over ice.
Garnish with lemon slices and mint.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Lentil Salad

Categories : Beans Salads
Vegetarian

-------- ------------ --------------------------------
2/3 cup olive oil
1 teaspoon Italian seasoning
1 clove garlic -- mashed
2 cups dried lentils
2 whole red ripe tomatoes -- chopped
Whisk together lemon juice and olive oil. Beat in Italian seasoning and garlic.
Wash lentils and boil in a quart of water until barely tender, about 30 minutes.
Drain. While warm, toss with lemon dressing. Cool to room temperature. Add celery
and tomatoes. Serve immediately or chill and serve cold.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5
Nutr. Assoc. : 0 0 0 0 0 0 0
Lentil Stew

Categories : Beans Soups & Stews
Vegetarian

-------- ------------ --------------------------------
1 pound dried lentils -- washed, picked over
2 quarts water*
2 whole celery stalks -- chopped
2 whole carrots -- chopped
1 bay leaf
1/4 teaspoon thyme
1/2 cup red wine
1 can plum tomatoes
In a large soup kettle, combine all ingredients except wine and tomatoes. Bring to
a boil and simmer, over low heat, for 1-1/2 hours. Add wine and tomatoes and
simmer 20-30 minutes more.
Serve with a dollop of sour cream.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : * Better if made with vegetable stock. For non-vegetarians, beef, corned
beef, or ham stock may be used.
Nutr. Assoc. : 0 1582 2523 0 0 0 0 0 0 0
Lime Marmalade


-------- ------------ --------------------------------
2 pounds limes
2 lemons
8 cups water (approximately)
6 cups sugar (approximately)
Choose fruit that has not been waxed. Place fruit in a large kettle and add water
just to cover. Bring to a boil and simmer until fruit can be pierced with a fork.
Remove fruit, reserving water in which it was boiled. Cool fruit, cut lengthwise
into quarters, remove seeds, and slice as thinly as possible.
Return fruit, along with any accumulated juices, to water and measure into large
kettle. For every one cup of liquid, add 3/4 cup sugar. Bring to a boil and boil
quickly until mixture reaches jelly stage (220 degrees F on candy thermometer).
Pour into sterilized 1/2 pint or 1 pint jars, seal and process according to jar
manufacturer's instructions.
Yield:
"4 Pints"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Makes 4 pints, or about 64 two-tablespoon servings.

Nutr. Assoc. : 0 0 1582 1440
Liver Spread


-------- ------------ --------------------------------
1/2 cup butter or margarine
3 cups Spanish onions -- chopped
2 hard-boiled eggs
1/4 cup mayonnaise
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
Melt butter in large heavy skillet. Add onions and chicken livers and saut�,
stirring until livers are lightly browned.
Cool slightly, and drain off any juices. Combine liver and onions with eggs and
parsley in a food processor. Blend until smooth. Mix in mayonnaise, salt, pepper,
and Worcestershire sauce. Pour p�t� mixture into bowl. Chill overnight. Garnish
with additional parsley.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Lobster Stew


-------- ------------ --------------------------------
2 1 1/2-pound Maine lobsters -- cooked
2 medium onions
1 pint milk
1 pint sweet light cream
1 celery stalk
1 bay leaf
Salt -- to taste
Nutmeg -- to taste
1 egg yolk -- beaten
Remove meat from lobster and reserve. Stud one onion all over with whole cloves.
Break up lobster shells and place in soup kettle with milk, cream, onions, celery,
bay leaf, and cloves. Simmer 45 minutes. Strain through sieve into a clean soup
kettle. Add lobster and sherry. Season to taste with salt, pepper, cayenne, and
nutmeg. Simmer over very low heat until lobster is heated through. Beat 1/2 cup of
the soup into beaten egg yolk. Pour egg mixture gradually into remaining soup
mixture and heat 1-2 minutes longer. Pour into soup bowls and top each with 1/2
tablespoon butter.
Serve with oyster crackers.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 9 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 483 0 0 0 0 0 0 0 0 0
Louisiana Grilled Shrimp

Seafood

-------- ------------ --------------------------------
1 pound large shrimp
1/2 cup olive oil
1 teaspoon Cajun seasoning
2 large bell peppers -- cut into 2" pieces
Dash Tabasco sauce
Place unpeeled shrimp in 2-quart casserole. Mix together olive oil, lemon juice,
Cajun seasoning, and Worcestershire sauce. Drizzle over shrimp and marinate for at
least 4 hours. Remove from marinade and skewer with chunks of pepper between
shrimp. Mix butter and Tabasco sauce and brush over shrimp. Grill over hot coals
until browned.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Serve with warm French bread and tossed green salad.
Nutr. Assoc. : 1374 0 797 0 0 0 222 0
Mac & Cheese for Grown-Ups

Main Dishes Pasta

-------- ------------ --------------------------------
1 pound macaroni
1/4 cup butter
1/4 cup sherry
1 cup heavy cream
1 cup Fontina cheese -- shredded
1/2 cup Gruy�re cheese -- shredded
1/2 cup Emmenthaler cheese -- shredded
1/2 teaspoon thyme
1/8 teaspoon nutmeg
Salt
Cayenne pepper
Boil pasta according to package directions, undercooking slightly, and drain.
Melt butter, stir in flour, and cook roux one minute. Gradually whisk in stock.
Bring mixture to a boil and boil one to two minutes. Whisk in sherry and cream and
bring just to a boil. Remove from heat and stir in Fontina, Gruy�re, and
Emmenthaler cheese until the cheese melts. Season with thyme, nutmeg, salt, and
pepper to taste.
Pour into a 9" � 13" baking pan. Sprinkle with bread crumbs and Parmesan cheese.
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Chicken Stock


-------- ------------ --------------------------------
2 quarts water
1 celery stalk
1 bay leaf
6 whole peppercorns
Strain.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0
Macaroni & Cheese

Main Dishes Pasta

-------- ------------ --------------------------------
8 ounces macaroni
1/2 cup cream
Dash Worcestershire sauce
Cook macaroni according to package instructions. Drain and return to pot. Over low
heat, add butter and stir until melted. Add cream and cheese and heat, stirring
constantly, until cheese melts. Season with a dash or two of Worcestershire Sauce.
Serve at once.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Serve with a tomato salad and whole wheat rolls.
Nutr. Assoc. : 0 0 0 0 0
Madeira Sauce
Categories : Sauces

-------- ------------ --------------------------------
1 1/2 cups seedless raisins
1 cup Madeira
2 cups ham stock -- boiling
OR
2 cups beef stock -- boiling
OR
2 cups corned beef stock -- boiling
1/4 cup currant jelly
1/4 cup brown sugar
1/2 teaspoon dry mustard
Macerate raisins in Madeira. Melt butter over medium-high heat. Stir in flour and
cook roux, stirring constantly, until it browns. Whisk in hot stock. Bring to a
boil over medium heat, reduce heat, and simmer 20 minutes. Stir in currant jelly
and brown sugar and continue to simmer until jelly and sugar melt. Season with
mustard, ginger, and cloves. Whisk in Madeira and raisins. Bring sauce just to a
boil.
Serve with ham or corned beef.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 2130706543 0 0 0 2130706543 0 0 0 0 0
Mandeltorte


-------- ------------ --------------------------------
1 cup butter
3 eggs
2/3 cup sugar
1 cup shelled almonds -- ground
1 teaspoon almond extract
1/4 cup raspberry jam
2 tablespoons powdered sugar -- sifted
Have 1/2 cup butter at room temperature. Sift together flour, baking powder, and
1/3 cup sugar. Cut the 1/2 cup butter into dry ingredients with a pastry blender
until mixture resembles cornmeal. Beat one egg and stir into flour mixture. Pat
into a 9" flan pan, pushing about 1/3 of the dough up against sides of pan. Chill
1/2 hour.
Soften remaining 1/2 cup of butter and beat remaining sugar into it. Beat in two
eggs, one at a time, beating well between each. Stir in almonds and extract. Pour
over pastry. Bake at 350 degrees for 30 minutes. Remove from oven and cool one
hour.
Spread jam over torte. Mix powdered sugar with enough lemon juice to form a
spreadable icing. Use a pastry bag fitted with small hole to pipe icing in a
design over top of torte.
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Maple-Barbecued Oven Spareribs


-------- ------------ --------------------------------
1 1/2 cups maple syrup
2 tablespoons chili sauce
2 tablespoons cider vinegar
1 1/2 tablespoons onion -- chopped
1 teaspoon salt
2 pounds pork spareribs
Combine all ingredients except spareribs and bring to a boil. Wipe spareribs with
damp paper towels. Brush sauce on both sides of ribs. Place in a shallow, open
roasting pan and bake for 1-1/2 hours, basting frequently with remaining sauce and
turning to glaze.
T(Baking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with black-eyed peas, cole slaw and cornbread.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 1168
Marinated Mushrooms

Categories : Appetizers Salads
Vegetables

-------- ------------ --------------------------------
2 pounds mushrooms
2 cans artichoke hearts -- drained
3/4 cup water
1/4 cup olive oil
1 clove garlic -- chopped
1/4 teaspoon peppercorns
2 tablespoons salt
1 tablespoon bay leaf
Slice mushrooms in half through stems. Quarter artichoke hearts. Combine artichoke
hearts and mushrooms.
Combine remaining ingredients and heat, but do not boil. Pour over mushrooms and
artichoke hearts. Refrigerate overnight. Remove peppercorns and bay leaf before
serving.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Marinated Shrimp

Categories : Appetizers Seafood

-------- ------------ --------------------------------
2 pounds fresh shrimp -- cooked and peeled
2 jars artichoke hearts -- drained
2 jars button mushrooms
1 small can black olives -- pitted and drained
1 whole green pepper -- minced
1 tablespoon grated onions
1 pint Italian salad dressing
1/2 teaspoon salt
Place shrimp, artichoke hearts, mushrooms, olives, and peppers in a deep ceramic
or glass bowl. Mix remaining ingredients thoroughly and pour over shrimp mixture.
Cover and marinate in refrigerator for 24 hours before serving, stirring
occasionally.
T(Marinating Time):
"24:00"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Mayonnaise


-------- ------------ --------------------------------
2 egg yolks
2 cups olive oil
Juice of one lemon or more
Salt
Pepper
Beat egg yolks with 1 teaspoon lemon juice until thick. Add olive oil, drop by
drop, beating continually at high speed. When oil is absorbed, beat in lemon
juice, salt, and pepper to taste.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Meatloaf


-------- ------------ --------------------------------
1 1/4 pounds lean ground beef
3/4 pound bulk sausage
1 1/2 cups bread crumbs
1 package onion soup mix
2/3 cup milk
1/3 cup ketchup
2 eggs -- beaten
Combine all ingredients and pack into 9 � 5 loaf pan. Bake uncovered at 350
degrees for 1-1/2 hours.
T(Baking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Mexican Corn Bread

Categories : Breads

-------- ------------ --------------------------------
1 cup cornmeal
1 cup flour
2 tablespoons sugar
1/2 teaspoon chili powder
2 eggs -- beaten
1/2 cup milk
1 tablespoon jalape�o pepper -- chopped
1/2 cup sweet red peppers -- chopped
1/2 cup onion -- chopped
1 can creamed corn
1 cup Monterey Jack cheese -- shredded
Sift dry ingredients together. Beat together milk and eggs. Beat in melted butter.
Add to dry ingredients. Stir in remaining ingredients. Mix thoroughly. Pour into a
greased 8" or 9" square pan. Bake 30 minutes at 400 degrees.
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 20104 0 0 0 0
Mexican Green Bean Salad


-------- ------------ --------------------------------
1 pound green beans
1/2 cup olive oil
2 jalape�o peppers -- seeded and chopped
1 tablespoon vinegar
2 tablespoons lemon juice
1 tablespoon onion -- minced
1 tablespoon parsley -- minced
1 tablespoon fresh cilantro -- minced
Steam green beans until tender-crisp, about 15 minutes. Drain. Whisk together
other ingredients and pour over warm green beans. Allow to marinate at least 1/2
hour. Serve at room temperature or chilled.
T(Marinating Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 2458 0 0 0 0 0
Middle Eastern Sandwiches

Categories : Luncheon Vegetarian

-------- ------------ --------------------------------
1 pita pocket
1/4 cup hummus
1/3 cup tabouli
2 tablespoons Feta cheese -- crumbled
1 leaf romaine lettuce -- torn into pieces
1/4 tablespoon tomato -- chopped
1/4 cup alfalfa sprouts
1 tablespoon Greek olives -- chopped
Lemon Dill dressing (see recipe)
Cut top 1/4 from pita pocket and reserve for another use*. Open pocket and spread
one side with hummus. Spoon in tabouli. Add remaining ingredients, drizzling salad
dressing over all. This serves one, but is easily multiplied for many.
* Broiled pieces of pita bread are excellent for dipping extra hummus.
Cuisine:
"Middle Eastern"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 1/2 Fruit; 36 Fat;
Nutr. Assoc. : 4513 0 0 0 0 0 0 0 2130706543
Lemon Dill Dressing


-------- ------------ --------------------------------
1/4 teaspoon salt
3/4 cup olive oil
1/2 teaspoon dill seed (optional)
Beat all ingredients together until well blended.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Serving Ideas : Perfect dressing for Middle Eastern Sandwiches.
Nutr. Assoc. : 0 0 0 0 0 506
Mighty Red's Seafood Sauce

Categories : Sauces Seafood

-------- ------------ --------------------------------
1/2 cup chili sauce
1/2 cup ketchup
1 tablespoon prepared horseradish
8 drops Tabasco sauce
Dash paprika
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
Combine all ingredients. Chill before serving. Makes about 2 cups, or 32 one-
tablespoon servings.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 2615 0 0 0 0 0 0 0 0
Minestrone Soup


-------- ------------ --------------------------------
1/2 cup olive oil
2 cups onions -- chopped
1 cup celery -- chopped
1 small can tomato paste
2 quarts beef broth
1 quart water
1 cup cabbage -- shredded
2 whole carrots -- sliced
1 teaspoon salt
1 whole zucchini -- sliced
1 package frozen green beans
1 can red kidney beans
1 cup macaroni
In a large soup pot, saut� garlic, onion and celery until soft. Stir in tomato
paste, broth, water, cabbage, carrots, salt, pepper and sage. Mix well, bring to a
boil. Lower heat, cover and simmer slowly 1 hour. Add remaining ingredients. Cook
10-12 minutes until macaroni is tender. Serve hot.
Sprinkle with Parmesan cheese immediately before serving.

Cuisine:
"Italian"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Mint Chocolate Chip Ice Cream


-------- ------------ --------------------------------
2 eggs
1 pint whipping cream
1 cup light cream
1/2 cup sugar
1/4 cup corn syrup
1/3 cup creme de menthe -- * see note
1/4 cup miniature chocolate chips
Green food coloring (optional)
Beat eggs until light, about 4 minutes; beat in sugar gradually. Add creams, corn
syrup, vanilla, creme de menthe, and optional food coloring. Pour into 4 quart ice
cream freezer container, and freeze according to manufacturer's directions. Remove
dasher. Stir in chocolate chips. Cover. Pack with additional salt and ice, using 1
part rock salt to 4 parts ice. Let ripen 3 hours.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : * Substitute 1 tablespoon mint extract, if desired.

Nutr. Assoc. : 3218 1616 3940 0 0 0 0 0 0

Minted Cucumber Salad

Vegetarian

-------- ------------ --------------------------------
3 large cucumbers
1/2 teaspoon salt
2 cups plain yogurt
2 teaspoons rice wine vinegar
1/2 teaspoon sugar
1/4 cup fresh mint -- chopped
Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain for half an
hour.
Line a sieve with a coffee filter. Pour yogurt in and allow to drain for half an
hour. In a glass or pottery serving bowl, combine yogurt with remaining
ingredients. Stir in cucumber. Cover and refrigerate if not served at once.
Serve chilled or at room temperature.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Mocha Chip Bars


-------- ------------ --------------------------------
1/2 cup butter
1 3/4 cups brown sugar
2 eggs
1 tablespoon instant coffee
1/2 teaspoon salt
1 cup nuts -- chopped
1 cup chocolate chips
Cream butter and sugar together until light and fluffy. Beat in eggs and vanilla.
Sift dry ingredients and coffee together and add to egg mixture. Stir in chocolate
chips and nuts. Pour batter into greased 9" � 15" pan. Bake at 350 degrees for 20
minutes.
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2
Fat; 2 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Mocha Icing


-------- ------------ --------------------------------
1/2 cup unsalted butter -- softened
3 tablespoons cocoa
1/2 cup fresh brewed coffee
Cream butter. Sift 1/2 cup sugar with cocoa. Beat into butter. Add coffee and
remaining sugar alternately, beating between each addition, until stiff enough to
spread.
Makes enough to fill and frost a 9" layer cake.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Excellent on banana cake, brownies or Genoise.
Mornay Sauce

Categories : Cheese Sauces

-------- ------------ --------------------------------
1/2 cup butter
1/2 cup fresh parsley -- chopped fine
1/2 cup scallions -- chopped fine
2 cups cream
4 ounces Swiss cheese -- grated
1 tablespoon vermouth
Salt
Cayenne pepper
Melt butter in a heavy saucepan and saut� parsley and scallions for one minute.
Blend in flour and cook, stirring constantly for one minute. Blend in cream and
bring just to boiling. Add cheeses and stir until melted. Add vermouth and season
with salt and cayenne to taste.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Mrs. Baumann's Cheese Cake

Categories : Cakes

-------- ------------ --------------------------------
1 pound cottage cheese -- creamed
1 pound cream cheese -- softened
1 1/2 cups sugar
4 eggs
1 1/2 tablespoons fresh lemon juice
1 pint sour cream
Cream cottage cheese and cream cheese. Gradually add sugar, beating well. Add eggs
one at a time, beating well between each. Stir in lemon juice and vanilla. Sift
over all flour and cornstarch, blend in. Add melted butter and mix until smooth.
Blend in sour cream. Pour into greased spring form pan. Bake at 325 degrees for
one hour. Turn off oven and let cake remain 2 more hours. Chill.
Serve cold.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Mushrooms � la Greque


-------- ------------ --------------------------------
1/2 cup olive oil
2 cloves garlic -- halved
1 teaspoon sugar
1 teaspoon salt
1 teaspoon basil
1 bay leaf
1 14-ounce can artichoke hearts
1 whole onion -- sliced
1 pound mushrooms
Bring first 8 ingredients to a boil and cook for 10 minutes. Pour over artichokes
hearts, onions and mushrooms. Cover, refrigerate overnight, stirring several
times. Remove garlic and bay leaf before serving.
Cuisine:
"Greek"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 42 0 0
Mustard Pickle


-------- ------------ --------------------------------
2 quarts green tomatoes -- cut into 1" chunks
1 bunch celery stalks -- cut into 1/2" pieces
4 sweet red peppers -- seeded, 1" pieces
1 quart pearl onions -- peeled
3 whole cauliflower -- cut into flowerets
4 large cucumbers -- peeled, seeded, sliced
4 quarts ice water
1 cup salt
7 cups sugar
6 tablespoons mustard powder
1 1/2 tablespoons turmeric
1 quart cider vinegar -- boiling
Place all vegetables in a large enamel kettle and sprinkle with pickling salt.
Pour ice water over all. Let stand overnight. Bring to a boil, then drain
thoroughly and divide evenly between two preserving kettles. Mix sugar, flour,
mustard, and turmeric together. Stir boiling hot vinegar into flour mixture and
mix well. Divide evenly between two kettles of vegetables. Working with one kettle
of vegetables at a time, bring to a boil and boil gently for 5 minutes, stirring
well to prevent flour from lumping. Ladle into sterile pint jars, leaving 1/2"
headroom. Adjust lids and process in a boiling water bath for 15 minutes. Remove
and complete seals. Makes 12 pints, about 192 two-tablespoon servings.
Yield:
"12 Pints"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Mustard Sauce

Categories : Sauces

-------- ------------ --------------------------------
1 cup water
1/2 cup brown sugar, packed
2 teaspoons mustard powder
1/4 tablespoon salt
Dash black pepper
Dash cayenne pepper
1/4 cup cold water
Combine all ingredients, except cornstarch and water, in saucepan. Bring to a

boil. Dissolve cornstarch in water. Blend in and cook until sauce clears and
thickens.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Serving Ideas : Serve with ham or corned beef.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
New Orleans Red Beans and Rice

Categories : Beans Rice

-------- ------------ --------------------------------
1 pound red kidney beans -- dried
1/2 pound salt pork
2 cloves garlic -- chopped
1 quart ham stock
OR
1 quart beef stock
1/2 teaspoon Tabasco sauce
1 teaspoon salt
1 whole bay leaf
1/4 teaspoon thyme
3 cups rice
Soak beans in water overnight. Drain. In a Dutch oven, brown salt pork. Add
onions, garlic, and celery and saut� for 3 minutes. Add beans, stock, Tabasco
sauce, salt, and herbs. Simmer 3 hours or until beans are tender. Add water when
necessary during cooking; water should barely cover beans at end of cooking.
Remove 1 cup beans and mash to paste. Add mashed bean paste back to beans; stir
until liquid is thickened. Serve over hot rice.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 4708 0 0 620 274 2130706543 0 0 0 0 0 0 2840
Noodles Romanoff

Categories : Cheese Pasta
Vegetarian

-------- ------------ --------------------------------
12 ounces egg noodles
1 pound cream cheese -- softened
8 ounces sour cream
1 cup scallions -- chopped
1 clove garlic -- crushed
Cook noodles according to package directions until barely tender. Drain noodles.
Mix together cream cheese, sour cream, and butter. Stir into noodles. Add
scallions, garlic, and pepper, and turn into buttered baking dish. Combine bread
crumbs and Parmesan cheese and sprinkle over top of noodle mixture. Bake at 350
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 620 0 0 0
Oatmeal Cookies


-------- ------------ --------------------------------
1 cup butter
1 teaspoon cinnamon
1 cup brown sugar
1 cup sugar
3 cups rolled oats
Melt butter and cool to room temperature. Sift flour, cinnamon, baking soda, and
baking powder together. Add sugars to butter and stir well. Add eggs, sifted dry
ingredients, oats, and raisins. Drop by spoonfuls onto well-greased cookie sheets.
Makes about 72 cookies.
Yield:
"72 cookies"
T(Baking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 222 0 0 0 0 0 0 0 0 0
Onion Burgers


-------- ------------ --------------------------------
2 pounds ground beef
4 ounces bulk sausage meat
1 envelope onion soup mix
1 cup fresh bread crumbs
1 egg
1/4 cup buttermilk
Combine all ingredients. Form into patties. Grill or saut� as desired.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 4841 0 0 0 0 0
Onion Pie


-------- ------------ --------------------------------
3 cups onions -- sliced
1/4 cup heavy cream
Salt
Pepper
Cayenne
Saut� onions in butter until soft. Blend cottage cheese with cream and season to
taste. Pour into pie shell. Spread onions over cheese. Bake at 400 degrees for 15
minutes.
T(Baking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 2009 0 0 0
Onion Soup


-------- ------------ --------------------------------
1 1/2 pounds yellow onions -- thinly sliced
1 teaspoon salt
1/4 teaspoon sugar
3 tablespoons flour
2 quarts beef stock -- boiling
1/2 cup white wine
6 croutons
1 cup Swiss cheese -- grated
Salt -- to taste
Croutons
Cook the onions slowly with butter and oil in a heavy-bottom 5 quart covered
saucepan for 15 minutes. Uncover pan, raise heat to moderate and stir in salt and
sugar. Cook 30-40 minutes, stirring frequently until onions are golden brown.
Sprinkle in the flour and cook, stirring, for 2 minutes.
Blend in boiling beef stock. Add wine and season to taste. Simmer partially
covered for 30-40 minutes, skimming occasionally.
Pour into individual ovenproof soup crocks. Float the croutons on top of the soup
and sprinkle with grated cheese. Broil until cheese melts and croutons brown.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2
Nutr. Assoc. : 0 0 0 0 0 568 129 0 489 1466 1034 0 0 0

Onion Tart

Categories : Luncheon Pies & Pastry
Vegetables Vegetarian

-------- ------------ --------------------------------
Pastry for 9" pie shell
3 cups white onions -- thinly sliced
2 cups sour cream
2 eggs -- slightly beaten
1 teaspoon salt
1/8 teaspoon nutmeg
1/4 teaspoon caraway seed
Roll out pastry and fit into 9" pie pan. Bake at 450 degrees for 10 minutes.
Remove from oven and cool. While shell cools, saut� onion in butter slowly until
golden. Beat sour cream into eggs. Add cooked onions, salt, pepper, nutmeg, and
ginger to egg mixture. Turn into pie shell. Sprinkle with caraway and paprika.
Bake at 450 degrees for 10 minutes and at 350 degrees for 30 minutes, or until
knife comes clean.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Orange Fruitcake

Categories : Cakes

-------- ------------ --------------------------------
3/4 cup buttermilk
1/2 cup butter
1 cup brown sugar
1 egg
Orange rind of one orange
ORANGE GLAZE (see directions)

1/4 cup orange juice
2 tablespoons orange rind -- grated
2 cups confectioners' sugar -- sifted
Dissolve soda in buttermilk. Sift together flour, baking powder, and cinnamon.
Cream butter and sugar. Add egg and orange rind and beat until fluffy. Gradually
add flour mixture, alternating with buttermilk mixture. Stir in raisins. Pour into
greased and floured 8" square pan.
Bake at 350 degrees for 45 minutes or until cake tester comes out clean. Cool 15
minutes. Spread with orange glaze while still warm.
___________________
ORANGE GLAZE: Heat orange juice to boiling. Remove from stove. Stir in orange rind
and sugar, and beat until smooth.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Oriental Grilled Chicken


-------- ------------ --------------------------------
2 boneless, skinless chicken breasts
1/2 cup soy sauce
2 teaspoons brown sugar
1/2 cup rice wine
1 tablespoon sesame oil
1 tablespoon scallions -- chopped
1 1/2" ginger root slice -- chopped
Cut chicken breasts in half. Mix remaining ingredients together in a shallow pan
large enough to hold breasts in one layer. Place breasts in marinade, turning to
coat and rubbing marinade into breasts. Marinate at least one hour and as long as
overnight.
Grill chicken over hot coals or under broiler. Strain marinade, bring it to a
boil, and serve it with chicken.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2314 0 0 0 0 0 3520
Oyster Stew


-------- ------------ --------------------------------
18 whole oysters -- with liquor
2 cups milk
2 cups heavy cream
1/2 cup dry sherry
Saut� shallots in 4 tablespoons of butter for 5 minutes. Add oysters with their
liquor. Bring to a boil, add milk and cream, salt and pepper. Simmer 2 minutes.
Add sherry and again bring to a boil. Serve at once, with a teaspoon of butter in
each serving.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Serve with Parmesan cheese toast.
Nutr. Assoc. : 4902 0 4319 4138 0 3181
Pancakes


-------- ------------ --------------------------------
1 teaspoon salt
2 1/2 teaspoons double-acting baking powder
1/4 cup sugar
2 eggs
1 1/4 cups milk
1/4 cup melted butter -- or oil
Sift dry ingredients together. Beat eggs until light. Beat in milk and butter or
oil. Make a well in the center of the dry ingredients and pour egg mixture into
it. Quickly stir wet and dry ingredients together until just blended. If too
thick, add more milk, a spoonful at a time.
Heat griddle over medium-low heat and brush with melted butter. Pour batter by
spoonfuls onto the griddle. Cook until bubbles appear all over the surface. Turn.
Top should be evenly browned. Continue cooking until browned on the bottom as
well.
- - - - - - - - - - - - - - - - - - -
NOTES : Silver Dollar Pancakes: batter should be on the thick side. Drop by
TEASPOONFULS onto griddle.
Blueberry Pancakes: Toss 1/2 cup blueberries with sifted dry ingredients before
adding egg mixture.
Nutr. Assoc. : 0 0 0 0 0 0 0
Parmesan Tuna Spread

Categories : Appetizers Fish
Luncheon

-------- ------------ --------------------------------
1 7-ounce can solid white tuna
1 tablespoon mayonnaise
Drain tuna, place in small bowl, and flake with a fork. Then, rubbing tuna between
fingers, flake very finely. Blend Parmesan cheese in blender until powder-fine.
Mix cheese and mayonnaise into tuna with a fork. Mixture should be almost smooth,
but fairly dry.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Stuff tiny cream puffs or spread on crackers and broil.
Nutr. Assoc. : 26332 0 0
Peanut Butter Cookies


-------- ------------ --------------------------------
1/4 teaspoon salt
1/2 cup butter
1 cup peanut butter
1/2 cup brown sugar
1/2 cup sugar
1 egg
Sift flour, baking soda, baking powder, and salt together.
Cream butter and peanut butter together. Gradually beat in sugars. Add egg and
beat until fluffy. Stir in dry ingredients. Roll dough, a teaspoonful at a time,
into balls; place 3 inches apart on greased cookie sheets; flatten with fork. Bake
at 375 degrees for 12 minutes, or until golden brown.
Yield:
"60 cookies"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Peanut Butter Frosting


-------- ------------ --------------------------------
1/2 cup peanut butter
1/4 cup honey roasted peanut butter
1/4 cup cream
Cream butter and peanut butters together. Blend in sugar, vanilla, and enough
cream to make frosting spreadable. Beat until light and fluffy.
Makes sufficient to cover top of a 9" � 13" cake or two dozen cupcakes.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 1071 0 0 0
Pecan Pie


-------- ------------ --------------------------------
3 whole eggs -- beaten
1 cup dark corn syrup
1 cup sugar
1 cup pecans
1 pie crust (9-inch) -- unbaked
Combine all ingredients and pour into unbaked pie shell. Bake at 325 degrees for
one hour.
T(Baking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Pesto

Categories : Pasta Sauces

-------- ------------ --------------------------------
6 ounces Parmesan cheese
2 cloves garlic
1/2 cup olive oil
2 cups fresh basil leaves -- packed
1/2 cup fresh parsley
2 tablespoons dried pignolias
Grate Parmesan cheese in food processor or blender and set aside. With chopping
blade in place, pur�e garlic cloves in olive oil and allow to stand for 15
minutes. Meanwhile, wash and dry thoroughly basil and parsley. Add herbs to olive
oil mixture in food processor/blender and pur�e. Add pignolias, grated cheese, and
additional olive oil, if needed. Toss with favorite hot pasta.
Cuisine:
"Italian"
- - - - - - - - - - - - - - - - - - -
NOTES : One of several "green" sauces for pasta that make a perfect summer meal
when served with garden fresh tomatoes, French bread, and seasonably ripe fruit
for dessert. While basil is in the garden, make pesto to freeze in serving-size
quantities � if cheese and oil are omitted, pesto " base" can be stored in freezer
longer.
Nutr. Assoc. : 0 0 0 0 0 3144
Piccalilli


-------- ------------ --------------------------------
1 dozen green tomatoes -- quartered
1 small cabbage -- cored and quartered
1 dozen red and green bell peppers -- seeded and quartered
1 dozen onions -- peeled and quartered
2 whole cucumbers -- peeled and halved
1 celery stalk -- halved
1/2 cup salt
1 quart vinegar
4 cups sugar
1 tablespoon mustard seed
1 tablespoon celery seed
2 tablespoons pickling spice
Chop all vegetables in grinder or food processor. Place in large ceramic bowl and
stir in salt; cover and let stand overnight. The next morning, drain well and
place in large soup kettle. Stir in vinegar and sugar. Tie spices in cheesecloth
bag and add to kettle. Bring mixture to a boil and simmer about 20 minutes. Spoon
into 8 sterilized pint jars and process in boiling water bath for 10 minutes.
Makes 256 two-tablespoon servings.
Yield:
"8 Pints"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Serving Ideas : Serve with meats.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 20209 0 0
Pickled Beets


-------- ------------ --------------------------------
4 pounds fresh beets -- sliced
1 pound onions -- thinly sliced
3 cups cider vinegar
3 cups sugar
1/2 teaspoon whole cloves
1 teaspoon celery seed
1/2 teaspoon yellow mustard seed
1 bay leaf -- crumbled
Boil beets in water just to cover until a fork can barely pierce them.
Mix vinegar, sugar, and spices in large kettle. Bring to a boil, add beets and
onions, and simmer for 4-5 minutes. Pack beets and onions in hot, sterilized jars.
Pour vinegar mixture over beets to within half inch of rim. Seal and process for
15 minutes in boiling water bath.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 20209 0 0
Pickled Pink Eggs

Categories : Eggs Pickles & Relishes

-------- ------------ --------------------------------
1 can beets -- sliced, not drained
1 whole onion -- sliced
1 cup cider vinegar
1/4 cup water
1/4 cup sugar
1/2 teaspoon kosher salt
2 teaspoons pickling spice
6 whole eggs -- hard-boiled
Empty beets and their liquid into a small saucepan. Add onion, vinegar, water,
sugar, salt, and pickling spice. Heat just until the sugar dissolves. Cool to room
temperature. Pour the beet mixture over the eggs. Cover and marinate 2-3 days in
the refrigerator before serving. Stir occasionally.
To serve, spoon beets, eggs and some liquid into a serving bowl and top with a
dollop of sour cream.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 4470 0
Pickled Watermelon Rind


-------- ------------ --------------------------------
1 large watermelon rind
1 quart water
1/4 cup kosher salt
1 quart cider vinegar
8 cups sugar
8 whole cinnamon sticks -- broken up
1 tablespoon allspice berries
Peel and remove all green and pink portions from rind. Cut into 1 inch cubes and
soak in salt water overnight. Drain and cover with fresh water. Cook until almost
tender. Drain. Make a syrup of vinegar and sugar. Tie spices in a cheesecloth bag
and add to syrup. Boil 15 minutes, then let stand 15 minutes. Remove spice bag.
Add drained watermelon rind. Cook until clear. Pack into sterile jars and seal
according to manufacturer's instructions. Makes 6 pints, about 96 two-tablespoon
servings.
Yield:
"6 Pints"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 5476 0 0 0 0 0 0 0
Pie Pastry

-------- ------------ --------------------------------
2 cups flour
1 teaspoon salt
2 tablespoons lard
30 minutes.
Yield:
"1 Batch"
T(Chilling Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 1582
Pineapple Zucchini Bread

Categories : Breads

-------- ------------ --------------------------------
3 eggs
1 cup salad oil
2 cups sugar
2 teaspoons vanilla
2 cups zucchini -- coarsely shredded
1 8-ounce can crushed pineapple -- drained
3 cups unsifted flour
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 cup chopped nuts
1 cup raisins
In a bowl, beat eggs, salad oil, sugar, and vanilla until well mixed. Stir in
zucchini and pineapple.
In a separate bowl sift together flour, baking soda, salt , baking powder, and
cinnamon.
Mix dry ingredients into zucchini mixture until just blended. Add nuts and
raisins. Pour into two greased and floured baking pans. Bake at 350 degrees for
one hour or until a toothpick comes out clean.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Piperade

Vegetarian

-------- ------------ --------------------------------
1 whole yellow onion -- chopped
2 whole green peppers -- sliced
2 whole tomatoes -- peeled, seeded and chopped
1/4 cup black olives -- sliced
1 teaspoon fresh basil -- chopped
Salt -- to taste
Dash cayenne pepper
6 whole eggs -- slightly beaten
Saut� onion, peppers, and garlic in olive oil for 10 minutes. Add tomatoes,
olives, basil, parsley, salt and pepper. Simmer until reduced to a soft mush,
stirring occasionally with a fork. Add eggs and cook, stirring constantly until
eggs are set.
Serve on buttered toast or thin slices of fried ham.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 3505 986 0 0 0 0 0 0 0 3218
Pizza

Categories : Breads

-------- ------------ --------------------------------
1 package baker's yeast
1 cup water -- lukewarm
1/4 teaspoon sugar
2 teaspoons salt
Dissolve yeast with sugar in 1/4 cup water and proof for 15 minutes. Combine
flour, salt, dissolved yeast, and remaining water. Stir in enough additional flour
to form a soft dough. Turn onto lightly floured surface and knead until dough is
smooth and elastic, about 10 minutes. Turn into greased bowl, turn to coat all
sides of dough with grease. Cover and allow to rise in a warm place until double
in bulk, about 45 minutes.
Punch dough down and divide in half. Form each half into a ball and roll out to
fit two 12-inch pizza pans. Top as desired. Place pans on bottom of preheated 400�
oven and bake 10-15 minutes.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : As with all breads, amount of flour will vary. Start with 2-1/2 cups and
increase to 3 cups, if necessary. Quickly made in a food processor.
Nutr. Assoc. : 0 0 0 0 0 0
Plum Cake


-------- ------------ --------------------------------
1/4 cup sugar
3 eggs
1/2 cup walnuts
8 medium plums -- halved
1/4 cup sour cream
1 tablespoon sugar
Mix flour and sugar, and cut in butter with a pastry blender. Add one egg, and
stir with a fork until blended. Pat into a 9" quiche pan and sprinkle with chopped
nuts. Place halved plums on top. Beat together two eggs, sour cream and sugar.
Pour filling over plums. Bake at 350� for 1-1/4 hours, then brown at 375� for 10
minutes.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Poached Pears


-------- ------------ --------------------------------
2 sticks cinnamon
1/2 teaspoon whole cloves
1/2 teaspoon allspice berries
1 quart dry white wine
1 1/2 cups sugar
6 pears
Tie spices loosely in a cheesecloth bag. Add to wine and sugar in a large kettle.
Bring just to boiling, turn heat to low, and simmer 5-10 minutes.
Peel, core, and halve pears and place in simmering wine mixture. Simmer 10
minutes, remove from heat. Allow to steep in wine at least 20 minutes. May be
served warm or chilled.
- - - - - - - - - - - - - - - - - - -
NOTES : For a non-alcoholic version, use unsweetened sparkling cider in place of
wine.
Nutr. Assoc. : 0 0 0 0 0 0
Poppy Seed Dressing


-------- ------------ --------------------------------
1 cup sugar
1 tablespoon salt
2 teaspoons dry mustard
2 tablespoons grated onion
2/3 cup vinegar
2 cups olive oil
3 tablespoons poppy seeds
Mix sugar, salt, dry mustard, onion, and vinegar. Add oil gradually, and continue
beating until thick. Stir in poppy seeds.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Ideal for grapefruit and avocado salad.
Nutr. Assoc. : 0 0 0 2679 0 0 0
Pork Chops Baked with Apples


-------- ------------ --------------------------------
4 pork chops -- thick cut
1 cup sauerkraut
1 large onion -- thinly sliced
2 medium apples -- peeled, cored, sliced
Salt
Pepper
2 tablespoons white wine
1 tablespoon white wine vinegar
1 tablespoon brown sugar
Brush a hot skillet with cooking oil and brown pork chops quickly. Remove from
pan. Saut� onion slices in same skillet over medium-high heat until they begin to
brown, adding a little more oil, if necessary, to keep them from sticking.
Add sauerkraut to skillet and heat through, stirring. Spread sauerkraut mixture on
bottom of 8" square baking pan. Top with half of apple slices. Place pork chops on
top, season with salt and pepper to taste, and top with remaining apple slices.
Deglaze skillet with wine and vinegar, stir in brown sugar and pour over pan of
pork chops. Bake at 350 degrees for 30-45 minutes.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Potato Soup

Categories : Pork Potatoes
Soups & Stews

-------- ------------ --------------------------------
6 medium potatoes -- peeled and diced
1/2 pound Canadian bacon -- chopped
4 hard-boiled eggs
Salt
Black pepper
Place potatoes and onions in a large soup kettle. Add water just to cover and
bring to a boil. Simmer until potatoes are just tender. Add remaining ingredients
and season to taste. Heat through and serve at once.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Potatoes Duchesse

Categories : Potatoes

-------- ------------ --------------------------------
4 whole potatoes
1/2 cup hot milk
1 teaspoon salt
1/4 teaspoon nutmeg
2 eggs
2 egg yolks
Boil potatoes until tender. Mash with 1/4 cup milk, butter, salt, pepper, and
nutmeg. Beat eggs and egg yolks together, then beat in remaining milk. Beat egg
mixture into potatoes until fluffy. Serve at once.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 4600 26636 0 0 0 0 3218 3232
Potatoes Romanoff

Categories : Cheese Potatoes

-------- ------------ --------------------------------
4 potatoes -- quartered
1 cup sour cream
4 whole green onions -- sliced
1 1/4 cups Cheddar cheese -- shredded
1 teaspoon salt
Paprika -- to taste
Boil potatoes until tender. Mash with butter, sour cream, onions, 3/4 cup cheese,
salt and pepper. Turn mixture into buttered 1-1/2 quart casserole. Sprinkle with
remaining cheese and paprika. Bake uncovered at 350 degrees for 40 minutes.
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 4600 0 0 0 0 0 0 0
Profiteroles


-------- ------------ --------------------------------
1 cup water -- boiling
1/2 cup butter
1/4 teaspoon salt
4 eggs
1 1/2 quarts vanilla ice cream
Creamy Chocolate Sauce (see recipe)
Boil water and butter together over medium heat. Reduce heat to low and add flour
and salt all at once. Stir vigorously over the heat until mixture forms a ball and
leaves sides of pan. Remove from heat and cool slightly.
Add eggs one at a time, beating well until smooth and shiny. Drop by level
tablespoon onto a greased cookie sheet 1-1/2" apart. Bake at 450 degrees for 20
minutes. Reduce heat to 370 degrees. Bake 15 minutes longer and allow to cool. Cut
a slice off top of each puff. Fill with ice cream and replace tops. Freeze.
When ready to serve, top with Creamy Chocolate Sauce.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 2130706543

Creamy Chocolate Sauce


-------- ------------ --------------------------------
1 1/2 cups milk
1/2 cup sugar
2 tablespoons vanilla extract
1 dash salt
Heat milk and chocolate in saucepan until chocolate melts. Beat with whisk until
smooth. Mix sugar, flour, and salt and stir slowly into chocolate mixture. Cook
and stir 5 minutes. Add butter and vanilla.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Pumpkin Pie


-------- ------------ --------------------------------
1/2 batch Pie Pastry -- enough for a 9-inch pie
2 cups mashed pumpkin
2/3 cup brown sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 eggs -- beaten
3/4 cup light cream
1/4 cup dark rum (optional)
Roll out pastry and line a 9" pie pan with it. Bake at 450 degrees for 10 minutes.
Cool shell. Combine pumpkin, sugar, and spices. Beat in eggs and cream. If
desired, stir in rum. Bake at 325 degrees for 1 hour or until a knife inserted
into pie comes clean.
Serve with fresh whipped cream or vanilla ice cream.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 3040
Pie Pastry


-------- ------------ --------------------------------
2 cups flour
1 teaspoon salt
2 tablespoons lard
30 minutes.
Yield:
"1 Batch"
T(Chilling Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 1582

Raisin Bran Muffins


-------- ------------ --------------------------------
1 1/2 tablespoons baking powder
1/4 teaspoon salt
3 cups raisin bran
1 1/3 cups milk
2 eggs -- well beaten
1/4 cup melted butter
1/2 cup honey
Sift together flour, baking powder, salt, and cinnamon.
Pour milk over raisin bran, stir, and let stand 5 minutes. Stir in eggs, melted
butter, and honey. Add dry ingredients and stir just until moistened. Spoon batter
into twelve greased muffin pans. Bake at 400 degrees for 20 minutes or until a
toothpick inserted in a muffin comes out clean.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Raisin Cookie Pie


-------- ------------ --------------------------------
1 1/8 cups flour
1/2 teaspoon salt
1/2 cup butter
1/3 cup sugar
1/3 cup brown sugar -- packed
1 egg
1/2 cup raisins
1/2 cup walnuts -- chopped
1 (9-inch) pie crust
Vanilla ice cream
Sift together flour, baking soda, and salt. In a large bowl, cream butter with
sugars. Beat in egg and vanilla. Gradually add flour mixture and mix well. Stir in
raisins and nuts. Spread into pie crust. Bake for 20 to 25 minutes at 375 degrees.
Cool and serve with ice cream.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2009 0
Ratatouille


-------- ------------ --------------------------------
1 1/2 pounds eggplant -- peeled and sliced
1 pound zucchini -- sliced
1 large sweet green peppers -- sliced
1 1/2 cups onion -- sliced
1/4 cup olive oil
4 large red ripe tomatoes -- peel, seed and sliced
1 teaspoon basil
Salt
Black pepper
Combine eggplant slices, zucchini slices, and green pepper slices in a large oven-
safe bowl. Sprinkle with 1 tablespoon of salt and pour a quart of boiling water
over the vegetables. Let stand 10 minutes, drain and pat dry.
In a large skillet, cook the onions and garlic cloves in olive oil until softened.
Spread onion mixture on the bottom of an oiled shallow 2-quart baking dish.
Arrange half the vegetable mixture on top of the onion mixture and spread it with
half the tomato slices. Sprinkle the tomatoes with 2 tablespoons Parmesan, 1/2
teaspoon basil, and salt and pepper to taste.
Arrange the remaining vegetables and tomatoes in layers in the baking dish and
season them with 1/2 teaspoon basil and salt and pepper to taste. Sprinkle with
remaining Parmesan and bread crumbs and drizzle with olive oil. Bake at 400� for
45 minutes.
Cuisine:
"Italian"
T(Baking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Red Cabbage Relish

Categories : Pickles & Relishes

-------- ------------ --------------------------------
2 quarts red cabbage -- cored and shredded
3 whole red onions -- sliced
3 whole large bell peppers -- chopped
1 pint vinegar
2 cups sugar
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon yellow mustard
1/3 tablespoon turmeric
Combine red cabbage, onions and bell peppers in a large ceramic bowl. Bring
vinegar to a boil, remove from heat, and stir in remaining ingredients. Pour over
cabbage mixture. Cover and chill overnight.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 20209 0 0
Roast Chicken Stuffing


-------- ------------ --------------------------------
2 cups seasoned bread stuffing mix
1/2 cup butter
1/4 cup apple -- chopped
2 tablespoons walnuts -- chopped
Saut� stuffing mix in melted butter for 5 minutes. Add all other ingredients and
mix thoroughly, adding more chicken stock if the stuffing seems too dry for your
taste. Will stuff a 6 to 7 pound roaster.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 4867 0 0 0 0 0 0
Chicken Stock


-------- ------------ --------------------------------
2 quarts water
1 celery stalk
1 bay leaf
6 whole peppercorns

Strain.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0
Roast Chicken Stuffing (American Style)


-------- ------------ --------------------------------
1/2 pound chestnuts -- peeled
1/2 cup brandy
3 whole shallots -- chopped
1/2 teaspoon dried thyme
1/2 teaspoon sage
1/4 teaspoon dried marjoram
3 cups dried bread -- cubed
Place chestnuts in a saucepan with chicken stock and brandy. Bring to a boil and
simmer 30-40 minutes.
Saut� shallots in butter. Add sausage meat and cook 5 minutes, stirring with a
fork to separate sausage crumbs.
Coarsely chop half the chestnuts and grind the other half. Combine all ingredients
and mix well, adding more stock or brandy to moisten the stuffing.
Cuisine:
"American"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2559 0 0 0 0 0 0 0 0 0 0

Chicken Stock


-------- ------------ --------------------------------
2 quarts water
1 celery stalk
1 bay leaf
6 whole peppercorns

Strain.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0
Roast Leg of Lamb

Categories : Lamb Main Dishes

-------- ------------ --------------------------------
5 pounds leg of lamb
2 cloves garlic -- sliced
1/3 cup olive oil
1 teaspoon salt -- coarse or Kosher
1/2 teaspoon black pepper -- freshly ground
1 teaspoon rosemary
1/2 teaspoon thyme
Trim lamb of fat. Cut slits about 1/2" deep all over lamb and insert slivers of
garlic. Rub all over with olive oil. Combine salt, pepper, and herbs and rub herb
mixture all over lamb. Allow to sit at room temperature 20 minutes. Preheat oven
to 450 degrees. Roast lamb for 15 minutes at 450 degrees, then turn oven down to
350. Continue to roast until desired degree of doneness is reached, about an hour
for medium rare. Baste with pan juices once or twice. Remove from pan and allow to
rest at room temperature for 15-20 minutes before carving.
Potatoes, carrots, and onions may be roasted in pan with lamb. Baste occasionally.
Serve with gravy and/or mint jelly.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Rum Balls


-------- ------------ --------------------------------
50 vanilla wafer cookies
6 tablespoons golden rum
1/2 cup honey
1 pound ground walnuts or pecans
1 cup powdered sugar -- sifted
Crush the vanilla wafers finely. Mix with rum, honey, and ground nuts. Form into
balls by teaspoonfuls and roll in powdered sugar. Let dry for several hours
uncovered.
Yield:
"50 balls"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2
Other Carbohydrates
Nutr. Assoc. : 5412 0 0 5758 0

Salmon Mousse

Categories : Fish Luncheon
Salads

-------- ------------ --------------------------------
2 envelopes unflavored gelatin
1/2 cup cold water
3 tablespoons lemon juice
2 cups salmon -- cooked, flaked
1 teaspoon minced onion
1 cup mayonnaise
Dash Tabasco sauce
Soak envelopes of gelatin in cold water for 5 minutes. Dissolve over hot water.
Add lemon juice. Cool. Mix together flaked salmon, onion, mayonnaise, and Tabasco.
Fold into gelatin mixture. Pour into fish mold. Chill until set; unmold.
- - - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with cucumber sauce.
Nutr. Assoc. : 3511 0 0 0 2679 0 0
Sand Tarts


-------- ------------ --------------------------------
1 cup butter
1 3/4 cups chopped nuts
Powdered sugar -- for rolling dough in
Cream butter and sugar. Beat in remaining ingredients. Roll into crescents and
place an inch apart on greased cookie sheet. Bake at 375 degrees for 20 minutes.
Cool slightly. While warm, roll in powdered sugar.
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Sangria


-------- ------------ --------------------------------
1 whole orange -- unpeeled, sliced
1 cup orange juice
1 whole lemon -- unpeeled, sliced
1/2 cup lemon juice
1/2 gallon Burgundy
3 tablespoons brandy
10 ounces sliced peaches -- with juice
1/2 cup strawberries -- sliced
1 whole banana -- sliced
Put all ingredients into large pitcher, stir, and refrigerate at least 4 hours or
(preferably) overnight.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 1014 4304 0 797 1244 0 0 1436 0
Scones

-------- ------------ --------------------------------
2 cups flour
1/2 tablespoon salt
2 tablespoons sugar
1/2 cup vegetable shortening
2/3 cup milk
1 large egg -- reserve 1 teaspoon white
1/2 cup currants
Sift dry ingredients together. Cut shortening into dry ingredients until mixture
is crumbly. Beat egg and milk together. Stir quickly into dry ingredients. Stir in
currants. Pat out into a round 1/2" thick and cut into wedges.
Place on greased cookie sheet. Beat reserved egg white lightly with 1/2 teaspoon
water. Brush on top of scones and sprinkle with additional sugar.
Bake at 450 degrees for 12 to 15 minutes.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Scrambled Eggs a l'Indienne

Luncheon

-------- ------------ --------------------------------
1/2 teaspoon curry powder
4 eggs
1/4 cup tomato sauce
Saut� onions in butter until soft, about 10 minutes. Add curry powder and stir
well. Beat eggs slightly, add the tomato sauce and blend. Stir into the onion
mixture and cook over low heat, stirring occasionally, until eggs are set.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 4288 0 0 3218 0
Seafood Appetizer

Categories : Appetizers Fish
Seafood

-------- ------------ --------------------------------
6 ounces sole fillet
12 large sea scallops
8 whole jumbo shrimp
1/2 cup white wine
2 tablespoons seasoned bread crumbs
Cut sole into four slices and place a slice in each of four buttered scallop
shells. Arrange shrimp and scallops around sole, pour wine over fish. Sprinkle top
with bread crumbs and chopped parsley, and dot with butter. Bake 400 degrees for
15 minutes or until fish is flaky.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Seafood au Gratin

Seafood

-------- ------------ --------------------------------
1/2 pound mushrooms -- sliced
1 whole shallot -- chopped
3/4 cup heavy cream
Salt
Black pepper
Paprika
1/2 pound crab meat -- cooked
1/2 cup lobster meat -- cooked
1/2 pound large shrimp -- cooked
In a medium skillet, saut� mushrooms and shallots in butter for five minutes.
Sprinkle flour over all and cook, stirring, for one minute. Add cream and bring to
a boil, stirring constantly. Remove from heat and stir in brandy. Season with
salt, pepper, and paprika.
Place crab meat, lobster meat, and shrimp in a shallow, buttered casserole dish.
Cover with the mushroom-cream sauce and sprinkle with cheese. Bake at 450 degrees
for 10 minutes, then brown under broiler (2-3 minutes).
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 2330 0 0 2130706543 461 0 1374 0
Seafood Bouillabaisse


-------- ------------ --------------------------------
1/4 cup flour
1 cup onion -- chopped
4 cups fish stock
OR
4 cups clam juice
12 ounces canned tomatoes
1/2 cup white wine
2 tablespoons parsley
1 whole bay leaf
1/2 teaspoon salt
1/2 teaspoon saffron
2 pounds fish fillets -- cut in 1-1/2" chunk
1 pint oysters -- reserve liquid
1/2 pound shrimp -- peeled and deveined
1 cup crab meat
Melt butter with olive oil in a large pot. Saut� onion, celery, and garlic until
vegetables are tender. Sprinkle with flour. Stir and cook until light brown. Stir
fish stock or clam juice with reserved oyster liquid slowly. Add stock, tomatoes,
wine, lemon juice, herbs, and seasonings. Simmer on low heat for 1 hour. Add fish
and cook for 10 minutes. Add shrimp, oysters, and crab meat; cook 5 more minutes.
Serve over rice.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Sherry Mushroom Sauce

Categories : Sauces

-------- ------------ --------------------------------
4 ounces fresh mushrooms -- sliced
2 tablespoons flour
1 cup light cream
1 whole egg yolk -- lightly beaten
1 teaspoon lemon juice
Salt
Pepper
Paprika
1 whole truffle -- minced (optional)
Melt butter in a small saucepan. Saut� mushrooms for 2 to 3 minutes. Sprinkle

flour over mushrooms and butter and stir one minute. Add the light cream and cook
over medium heat, stirring constantly until sauce boils. Stir one tablespoon sauce
into beaten egg yolk. Add egg yolk mixture to sauce and continue cooking,
stirring, until sauce is desired thickness. DO NOT BOIL. Season with sherry, lemon
juice, salt, pepper, and paprika to taste. Stir in minced truffle if desired and
remove from heat.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Serve with Chicken Burgers.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2130706543
Shirred Eggs

Luncheon

-------- ------------ --------------------------------
4 whole eggs
Salt
Black pepper
1/4 cup light cream
Butter four custard cups. Break an egg carefully into each cup. Season with salt
and pepper to taste. Pour 1 tablespoon of cream over each egg. Bake at 350 degrees
for 10 minutes.
T(Baking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Shish Kebab

Categories : Beef Lamb
Main Dishes
-------- ------------ --------------------------------
1 1/2 pounds beef stew meat -- cut into 2" chunks
OR
1 1/2 pounds lamb stew meat -- cut into 2" chunks
1/4 cup olive oil
1/4 cup red wine
1/2 small onion -- finely chopped
1/2 ginger root slice -- minced
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon coriander leaf -- ground
18 cherry tomatoes
1 sweet green pepper -- seeded and chopped
1 red or yellow bell pepper -- chopped
3 medium potatoes -- parboiled
18 large mushrooms
18 pearl onions -- parboiled
3 bacon slices
Blend olive oil with wine and lemon juice. Stir in onion, ginger, garlic, and
spices. Place meat chunks in marinade and turn to coat. Marinate overnight,
turning pieces occasionally.
Cut bacon, potatoes and peppers into 2-bite sized pieces. Thread meat and
vegetables onto skewers, placing a piece of bacon over each meat chunk. Grill over
hot coals until everything is well browned.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 2216 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4695 0 0 0 0
Shoo-Fly Pie


-------- ------------ --------------------------------
BOTTOM PART
3/4 cup dark corn syrup
1/4 cup molasses
1 whole egg -- lightly beaten
1 cup water -- boiling
TOP PART
2 tablespoons vegetable shortening
2/3 cup brown sugar
1 whole pie shell (9-inch)
Whipped cream
Preheat oven to 400 degrees. Prepare 1 unbaked 9-inch pie shell.
BOTTOM PART: In medium-size mixing bowl, combine corn syrup, molasses and water;
stir in baking soda. Beat a little of the molasses mixture into lightly beaten
egg, stir this back into the mixing bowl.
TOP PART: With pastry blender, mix together flour, shortening and brown sugar
until it is the texture of coarse crumbs. Take 1 cup of the crumb mixture and mix
it into the molasses mixture, then pour into unbaked pie shell. Scatter remaining
crumbs on top.
Bake in 400-degree oven for 25 minutes or until crust is lightly browned and
filling is puffy. Remove from oven, let cool to room temperature before cutting.
Top with whipped cream.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 3037 913 0 0 0 0 0 0 0 0 2009 0
Shrimp Scampi


-------- ------------ --------------------------------
1 1/2 pounds large shrimp
1/2 cup flour
Salt
Pepper
Cayenne
1/2 cup olive oil
2 shallots -- chopped
1/2 cup parsley -- minced
2 tablespoons wine
Season flour with salt, pepper, and cayenne. Dredge shrimp in flour. Saut� shrimp
in olive oil for 5 minutes over high heat, shaking briskly. Remove shrimp with a
slotted spoon to a shallow casserole dish.
Add garlic, shallots, parsley, and oregano to olive oil, saut� over medium heat
for 3 minutes, shaking the pan briskly. Remove herbs with a slotted spoon to
casserole. Add wine and brandy to skillet and ignite. When flames die down, pour
sauce over shrimp. Broil for 2 minutes.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 1374 0 0 0 0 0 620 0 1036 0 5607 0
Shrimp St. Jacques


-------- ------------ --------------------------------
1 1/2 pounds shrimp -- peeled and deveined
1/4 cup butter
1 1/2 cups sour cream
1 tablespoon chives -- chopped
1/2 tablespoon fresh parsley -- chopped
Salt
Black pepper
Saut� shrimp in butter for 3 minutes, add the mushrooms and saut� until tender.
Blend in sour cream, parsley, and chives. Season with salt, pepper, and paprika to
taste. Cook 5 minutes, stirring continuously.
Spoon into 4 scallop shells, sprinkle tops with Parmesan cheese and broil for 3-5
minutes, until tops are golden.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 1372 0 932 0 0 0 0 0 0 0
Shrimp Tempura


-------- ------------ --------------------------------
2 pounds fresh shrimp
1 cup flour
1/2 teaspoon salt
1 egg -- beaten
1 cup milk
6 cups peanut oil
Peel and devein the shrimp, leaving the tails on. Split each shrimp neatly down
the back and spread open to form a butterfly shape. Pat dry with paper towels.
Stir together flour and salt. Beat eggs and milk together and beat into flour.
Heat peanut oil to 375 degrees in wok or fryer. Dip shrimp into batter, shaking
off excess, and fry in hot oil, turning once, until brown, about 3 to 5 minutes.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Serving Ideas : Serve with grated fresh ginger and soy sauce.
Nutr. Assoc. : 0 0 0 0 0 2130706543
Spanakopita (Greek Spinach Pie)

Categories : Pies & Pastry Vegetables
Vegetarian
-------- ------------ --------------------------------
2 pounds spinach -- washed, chopped
1/4 cup scallions -- chopped
1/4 cup fresh dill -- chopped
1 teaspoon salt
1/4 cup olive oil
1/2 cup onions -- chopped
1 pound Feta cheese -- crumbled
2 whole eggs -- beaten
14 whole filo dough sheets
Shred spinach and mix with scallions, parsley, dill, and salt. Let stand 10
minutes. Squeeze out moisture by the handful. Heat olive oil in a large skillet
and saut� onions until transparent, about 5 minutes. Stir in spinach and cheeses.
Remove from heat and cool, stirring occasionally, to room temperature. Beat eggs
in with a wooden spoon.
Brush bottom and sides of a 13 � 9 � 2-inch baking dish with melted butter. Line
the dish with a sheet of filo, pressing the edges of pastry firmly into the
corners, and against the sides of the dish. Brush surface of filo with melted
butter, spreading it all the way to the outside edges and lay another sheet of
filo on top. Repeat until you have used 7 layers of filo in all.
Spread spinach mixture evenly over last layer of filo and smooth it into the
corners. Place another sheet of filo on top, brush with butter and repeat,
layering with remaining filo. Turn edges over to form a crust. Brush the top with
the remaining butter. Bake at 300 degrees for 1 hour or until the pastry is crisp
and delicately browned. Cut into squares and serve hot.
Cuisine:
"Greek"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat;
Nutr. Assoc. : 0 0 3394 0 0 0 999 3272 0 3218 0 4453
Spanish Rice

Categories : Rice

-------- ------------ --------------------------------
1/2 large bell pepper -- chopped
1 medium onion -- sliced thin
1/2 teaspoon rosemary
1 cup long-grain rice
1 cup tomatoes -- peeled and chopped
1/2 teaspoon salt
2 cups water
In a skillet saut� green pepper, onion, and garlic in olive oil until tender. Stir
in herbs, rice, chopped tomatoes, salt, pepper, and water. Bring to a boil over
moderately high heat. Cover, turn heat to low, and cook for about 20 minutes or
until rice is done.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Spareribs & Sauerkraut


-------- ------------ --------------------------------
4 yellow onions
2 quarts sauerkraut
2 small spareribs
Cut onions in half and place in casserole. Spread sauerkraut over onions. Place
ribs on top. Brown in a 500-degree oven, reduce heat to 450 degrees, cover
tightly, and bake 1-1/2 to 2 hours.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Spiced Tea


-------- ------------ --------------------------------
3 cups pineapple juice
3 cups cold water
3/4 cup brown sugar
3 whole cinnamon sticks
1 teaspoon ground cloves
2 teaspoons ground allspice
4 whole tea bags
Bring pineapple juice, lemon juice, and water to a boil. Add sugar and spices and
simmer 20 minutes. Remove from heat, add tea bags, cover and steep 10 minutes.
Remove tea bags and strain. Serve hot or iced.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 1128 797 0 0 0 0 0 5263
Spicy Stir Fried Fish

Seafood

-------- ------------ --------------------------------
4 dried mushrooms
2 cups peanut oil
1 pound whitefish fillets
2 tablespoons tomato sauce
2 tablespoons red pepper flakes
1/4 cup bamboo shoots -- drained and chopped
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons cornstarch
2 tablespoons green onions -- chopped
Soak mushrooms for 10 minutes in warm water, drain, and chop. Heat oil in a wok.
When it is very hot, add fish and fry until lightly browned. Remove to warm dish
and pour off all but 2 tablespoons of oil. Add tomato sauce, pepper, bamboo
shoots, and mushrooms. Cook, stirring for 3-4 minutes, until mushrooms soften. Add
wine, sugar, salt, and soy sauce and stir mixture for 30 seconds. Return fish to
pan and turn it over in the sauce. Dissolve cornstarch in 1 tablespoon water and
add to wok. Stir gently just until sauce thickens. Pour onto serving dish and
garnish with onions.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 2130706543 0 0 0 0 0 0 0 0 0 0
Spicy Stir Fried Vegetables


-------- ------------ --------------------------------
1/2 cake firm tofu
2 cups peanut oil
1 onion -- chopped
1 teaspoon ginger root -- grated
3 whole carrots -- chopped
1/2 head cabbage -- cored and shredded
1 chili pepper -- seeded and chopped
1/2 can tomato paste
1/4 cup peanut butter
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cilantro -- chopped
1/4 teaspoon thyme
Heat peanut oil to 375 degrees. Brown tofu in peanut oil and remove to paper towel
to drain; pour off all but 3 tablespoons peanut oil. Saut� onion, garlic, and
ginger root in 3 tablespoons peanut oil until soft. Add the carrots, cabbage, and
pepper. Stir-fry until vegetables are tender-crisp. Add the tomato paste, peanut
butter, lemon juice, parsley, salt, pepper, cilantro, thyme, and tofu. Cook for 5
minutes, stirring to coat vegetables and tofu with sauce. Serve with steamed rice.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2
Nutr. Assoc. : 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Spinach and Mushroom Salad


-------- ------------ --------------------------------
10 ounces fresh spinach -- washed and chopped
10 whole fresh mushrooms -- sliced
4 hard-boiled eggs -- chopped
6 slices bacon -- cooked and crumbled
1 cup olive oil
1/4 cup sour cream
1/4 cup red wine vinegar
1 tablespoon sugar
1/2 tablespoon salt
Toss spinach, mushrooms, chopped egg, and crumbled bacon. Whisk remaining
ingredients together. Toss with vegetables to coat spinach.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 932 0 68 0 0 0 0 1440 0 0
Spinach Balls

Vegetarian

-------- ------------ --------------------------------
2 10-ounce packages frozen spinach -- thawed, chopped
2 cups Pepperidge Farm herb stuffing
5 eggs -- beaten
1/2 tablespoon black pepper
Drain spinach and squeeze in handfuls to remove as much moisture as possible.

Place in large bowl. Saut� onion and garlic in butter, and stir into spinach. Add
remaining ingredients, stir, and let stand for 15 minutes.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 3472 0 0 0 4867 0 0 0 0
Spinach Lasagna


-------- ------------ --------------------------------
2 tablespoons oil
28 ounces canned tomatoes
1 6-ounce can tomato paste
1/4 cup fresh parsley -- minced
1 bay leaf
16 ounces lasagna noodles
1 10-ounce package frozen spinach -- cooked and drained
1 pound Ricotta cheese
1 egg
3/4 cup Parmesan cheese -- freshly grated
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 pound Mozzarella cheese -- grated
1/2 green pepper -- chopped
1/4 teaspoon pepper
Saut� onions, green peppers, and garlic in oil until golden, stirring often. Stir
in tomatoes, tomato paste, parsley, oregano, and bay leaf. Simmer uncovered for 20
minutes. Cook noodles according to package directions and drain. Combine spinach,
Ricotta, egg, 1/4 cup of Parmesan, salt, and pepper. Spoon a third of the tomato
sauce in bottom of 2-quart flat baking pan. Layer a third of the lasagne noodles,
half the spinach-Ricotta filling, half the Mozzarella, and 1/4 cup of Parmesan.
Repeat layers using half of the remaining sauce and noodles, and all remaining
filling. Top with remaining noodles, sauce, Parmesan, and Mozzarella. Bake at 350
degrees, covered, for 45 minutes, uncover, and continue baking for 20 minutes. Let
stand a few minutes before cutting to serve.
T(Baking Time):
"1:05"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2
NOTES : May be frozen before baking if kept covered tightly. Allow to thaw to room
temperature before baking.
Nutr. Assoc. : 0 0 0 0 1504 0 0 0 0 3472 0 0 0 0 0 0 0 0
Spinach Noodle Casserole

Categories : Casseroles Pasta
Vegetables Vegetarian

-------- ------------ --------------------------------
8 ounces broad egg noodles
2 tablespoons flour
1 cup milk -- scalded
1/2 teaspoon salt
1/8 teaspoon nutmeg
2 10-ounce packages frozen spinach -- cooked and drained
1/2 pound Swiss cheese -- shredded
Cook noodles according to packaged directions until just tender; drain and rinse.
In saucepan, melt butter; stir in flour and cook, stirring, one minute. Gradually
add milk and bring to a boil. Cook until thick, stirring constantly. Add
seasonings and spinach. Stir and remove from heat.
In greased baking dish, arrange half of noodles, and sprinkle with half of cheese;
spoon spinach mixture over cheese. Add another layer of noodles and sprinkle with
rest of cheese. Cover, and bake at 400 degrees for 15 minutes. Remove cover and
bake 15 minutes more.
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 3472 0
Spinach Roulade


-------- ------------ --------------------------------
3 10-ounce packages spinach -- chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
6 tablespoons melted butter
4 whole eggs -- separated
6 tablespoons grated Parmesan cheese -- grated
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup heavy cream
Cook spinach as directed on package. Drain and cool. Butter jelly roll pan, line
with wax paper, and butter again. Sprinkle with bread crumbs. When spinach is cool
enough to handle, squeeze out all water. In bowl, add salt, pepper, nutmeg, and
melted butter to spinach. Beat in yolks. Beat whites in small bowl until they hold
soft peaks; fold into spinach mixture. Spoon into pan and smooth. Sprinkle with 4
tablespoons of Parmesan. Bake at 350 degrees for 12 minutes.
While roll is baking, saut� mushrooms quickly in 4 tablespoons of butter in a

large skillet. Shake skillet occasionally. Sprinkle mushrooms with flour, salt,
pepper, and stir. Add cream and cook, stirring, until thick. When roll is baked,
place sheet of buttered wax paper over roll, and move it onto a warm cookie sheet;
carefully remove bottom paper. Spread mushroom mixture over hot spinach roll. Roll
up jelly roll fashion. Ease roll onto warm platter, seam side down. Sprinkle roll
with remaining cheese and parsley.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 1423 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Squash with Apples


-------- ------------ --------------------------------
2 medium butternut squash -- peel, seed, and chop
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 pinch pepper
1/2 cup pecans -- chopped
2 cups corn flakes -- crushed
1 1/2 pounds apples -- peeled and sliced
Steam squash until tender. Mash with 1/4 cup butter, 2 tablespoons brown sugar,
and spices.
Melt 2 tablespoons of butter, add corn flakes, pecans, 1/4 cup of brown sugar.
Toss until coated.
In greased 2 quart casserole, layer apples and squash. Top with corn flakes. Bake
12-15 minutes at 350 degrees.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 2406 0 0 0 0 0 0 0 0

Steak Poivrade


-------- ------------ --------------------------------
2 pounds beef tenderloin steak
2 tablespoons black pepper -- coarsely ground
1/2 teaspoon cornstarch
1 tablespoon water
2 tablespoons Cognac
1/4 cup beef bouillon
Salt
Sprinkle one tablespoon of pepper on each side of the steak, pressing it firmly
into the meat.
Heat butter and oil in a heavy frying pan until hot but not brown; quickly sear
the steak on both sides to press the pepper grains into the flesh. Cook 3 to 5
minutes per side. Salt the steak lightly, and remove to a heated serving platter.
Mix cornstarch with water to form a smooth paste; add to steak pan. Pour in the
cognac and stir thoroughly, scraping down every bit of meat glaze from the sides
and bottom of the pan. Add bouillon, cook very gently for 5 minutes, stirring
occasionally, and pour over steak.
Cuisine:
"French"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2
Nutr. Assoc. : 2221 0 0 0 0 0 0 113 0
Steamed Mussels


-------- ------------ --------------------------------
18 mussels -- scrubbed well
1 tablespoon chopped onion
1 clove garlic -- chopped
1 tablespoon chopped celery
1/4 teaspoon thyme
10 whole peppercorns
1/2 teaspoon fresh parsley -- chopped
1 cup water
2/3 cup Chablis
2 tablespoons flour
Place mussels in basket of steamer. Combine onion, garlic, celery, thyme,

peppercorns, and parsley with water and Chablis in bottom of steamer. Steam over
high heat until shells open. Remove mussels to warm plate, discarding any that
have not opened.
Strain broth and boil over high heat until reduced to 1 cup. Melt butter, stir in
flour, and cook 1 minute. Add broth and cook, stirring, until sauce thickens.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Serving Ideas : Serve with unbuttered French bread and sauce on the side.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Strawberries Romanoff


-------- ------------ --------------------------------
1 1/2 quarts fresh strawberries -- cleaned and halved
1/2 cup Cointreau
2 tablespoons sugar
1 cup heavy cream -- whipped
1 pint vanilla ice cream
1/4 cup lemon juice
Cover strawberries with sugar and 2 tablespoons of Cointreau. Chill. Allow the ice
cream to defrost slightly -- put it in the bottom part of the refrigerator instead
of the freezer.
Whip the cream until stiff. In another bowl, beat the vanilla ice cream with a
wooden spoon. Fold in the whipped cream, lemon juice, and remaining Cointreau and
blend until smooth. Pour the whipped ice cream over the chilled strawberries.
Serve at once.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 5407 0
Stuffed Cabbage

Vegetables

-------- ------------ --------------------------------
1 head cabbage
1 pound ground beef
1/2 teaspoon salt
1 cup cooked rice
1/2 teaspoon thyme
1 can sauerkraut
1 can tomatoes -- chopped or ground
Remove twelve large leaves from cabbage. Blanch one minute and drain. Mix ground
beef, sausage, rice, salt, pepper, thyme, and allspice. Divide into twelve parts
and shape each into a log two inches shorter than a cabbage leaf. Place one meat
log lengthwise on each cabbage leaf. Fold one side over meat, then fold ends over,
and finally fold remaining side. Place, seam side down, in a single layer in
large, shallow baking dish.
Mix onions with sauerkraut and spread over cabbage rolls. Pour tomatoes over all.
Bake at 350 degrees for 1 to 1-1/2 hours, until meat is cooked through.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2
NOTES : Serve with baked or scalloped potatoes, dilled cucumber salad, and dark
rye bread.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2470
Stuffed Pork Chops


-------- ------------ --------------------------------
4 pork chops -- extra thick
1/2 cup fruitcake -- crumbled
2 tablespoons cooking oil
1/4 cup fresh orange juice
1/2 cup water
Dash nutmeg
Cut slits in pork cops to form pockets. Mix fruitcake crumbs and butter. Stuff
pork chops with this mixture. Secure each chop with a toothpick. Brown chops in
hot oil. Reduce heat. Add orange juice and water. Cover and simmer over low heat
for 45 minutes to one hour. Season with nutmeg to taste.
- - - - - - - - - - - - - - - - - - -
Serving Ideas : With scalloped or Duchesse potatoes and winter squash.
Nutr. Assoc. : 0 0 0 0 0 0 0
Swedish Brown Bread

Categories : Breads

-------- ------------ --------------------------------
1 cup water
2 cups milk
3/4 cup dark molasses
9 cups flour
2 cups sugar
1 teaspoon salt
2 packages dry yeast
In saucepan, mix water, milk, bacon fat and molasses. Heat to lukewarm. Sift 4
cups flour, sugar and salt together. Sprinkle yeast over this. Add the lukewarm
mixture and beat with a mixer until smooth. Gradually add enough of remaining 5
cups flour, to form a stiff dough. Knead on a floured surface until dough is no
longer sticky. Put the dough in a greased bowl, and place in a warm place until it
has doubled in bulk. Punch down, knead, and shape into 4 loaves. Place in greased
loaf pans and let rise again until double in bulk, about 1 to 1-1/2 hour. Cover
and bake at 325 degrees for 1 hour. Remove from oven. Brush tops with melted
butter and allow to stand for 5 minutes. Remove from pans and cool on wire racks.
T(Baking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Swedish Rye Bread

Categories : Breads

-------- ------------ --------------------------------
1 package active dry yeast
2 1/4 cups warm water
4 tablespoons corn oil
1/4 cup sugar
1/2 cup molasses
1 teaspoon salt
2 cups rye flour
5 cups white flour
Dissolve yeast in 1/4 cup of lukewarm water. Combine 2 cups water with corn oil,
sugar, molasses, and salt. Add dissolved yeast and mix well. Stir in rye and white
flours. Turn out on well-floured surface. Cover and let rest 10 minutes. Knead
until dough is smooth and satiny � around 10 minutes. Place in lightly greased
bowl. Cover and let rise in warm place until double � about 1-1/2 to 2 hours.
Punch down, cover and let rise until almost double, about 30 minutes.
Turn out on lightly floured surface and divide in two equal parts; form into
balls. Cover and let rest 15 minutes. Shape into two round loaves, place on
greased baking sheets, cover, and let rise until almost double, about 1 hour.
Brush loaves with slightly beaten egg. Bake at 350 degrees for 40 minutes. Remove
to racks to cool.
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 913 0 1298 5534 0
Sweet and Sour Pork


-------- ------------ --------------------------------
1 pound lean pork -- cut in 3/4" cubes
1 egg -- well beaten
6 cups peanut oil
1/4 cup brown sugar
1/3 cup vinegar
3/4 cup pineapple juice
1 can pineapple chunks in juice -- drain, reserve juice
3 tablespoons pineapple juice -- from reserved juice
1 whole green pepper -- sliced
1 whole red pepper -- sliced
Dip pork cubes in beaten egg and then in flour, coating well. Fry pork in hot
peanut oil (360�) until brown, about 8 minutes. Remove and drain on paper towel;
keep warm. In a wok or deep skillet, combine sugar, vinegar, pineapple juice, and
soy sauce; bring to boiling. Blend cornstarch into juice; gradually stir into
sauce. Continue to simmer sauce, stirring constantly until it thickens.
Stir the warm deep fat-fried pork cubes, drained pineapple chunks and pepper
slices into the thickened sauce. Heat mixture thoroughly, stirring constantly for
about 5 minutes. Serve with steamed rice.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat;
Nutr. Assoc. : 27121 0 0 2130706543 0 0 0 0 0 0 0 0 0
Sweet Potatoes and Cranberries


-------- ------------ --------------------------------
6 sweet potatoes
1 cup cranberry sauce
1/2 cup brown sugar
3/4 teaspoon orange rind
1 1/2 tablespoons butter
1 cup cranberries
1/4 teaspoon nutmeg
Boil sweet potatoes in their skins until barely tender. Peel, slice thickly, and
arrange in a buttered baking dish. In saucepan mix remaining ingredients. Simmer,
uncovered, for five minutes. Pour over sweet potatoes and bake uncovered at 350
degrees for 20 minutes or until glazed and hot.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;
Serving Ideas : Good buffet dish, great with baked ham or smoked turkey.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Sweet Potatoes with Ham

Categories : Luncheon Pork
Vegetables

-------- ------------ --------------------------------
4 large sweet potatoes -- boiled
1/2 cup brown sugar -- packed
1/2 pound cooked ham
2 tablespoons butter -- in bits
Boil sweet potatoes until they can just be pierced with a fork; cool slightly.
When cool enough to handle, peel and slice lengthwise into 1/2" slices. Slice ham
into 1/2" slices about as large as sweet potato slices.
Melt butter and pour into shallow 2-quart baking dish. Stir in 1/4 cup brown
sugar. Place sweet potatoes and ham slices in dish in alternating rows, turning
sweet potatoes to coat with butter. Sprinkle top with remaining brown sugar,
cinnamon, and cloves. Pour juice over all. Place bits of butter on top. Bake at
325 degrees for 45 minutes or until top is brown, basting with juice if necessary.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Serve with cornbread and greens.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Swiss Eggs

Categories : Breakfast Casseroles
Eggs Luncheon

-------- ------------ --------------------------------
1 tablespoon butter
1/4 pound Gruy�re cheese -- sliced thin
4 eggs
1/4 cup heavy cream
1 teaspoon salt
Melt butter in a shallow casserole dish. Line dish with thin cheese slices. Break
the eggs neatly into the casserole dish, keeping them whole. Add salt and pepper
to cream, and carefully pour over the eggs. Sprinkle with Parmesan cheese and bake
at 350 degrees for 10 minutes. Brown the cheese topping under the broiler for a
few minutes, if necessary.
T(Baking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 697 3218 0 0 0 0
Tabouli

Categories : Salads Vegetarian

-------- ------------ --------------------------------
1 pound cooked bulgur
1/2 cup olive oil
2 cloves garlic -- finely minced
1/2 cup fresh mint leaves -- minced
1 cup fresh parsley -- chopped
1 cup scallions -- chopped
Salt
Black pepper
2 medium fresh tomatoes -- chopped
1 small cucumber -- peeled, seeded, chopped
Prepare bulgur according to package directions. Whisk together olive oil and lemon
juice. Add garlic, scallions, mint, and parsley. Season with salt and pepper to
taste. Mix dressing with bulgur and chill overnight. Stir in chopped tomatoes and
cucumber immediately before serving.
Cuisine:
"Middle Eastern"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Tartar Sauce

Categories : Fish Sauces
Seafood

-------- ------------ --------------------------------
1/4 cup mayonnaise
2 tablespoons gherkins -- chopped
2 tablespoons capers -- drained
Tabasco sauce
Mix lemon juice, mustard, and mayonnaise in a small bowl. Stir in chopped pickles,
parsley, and capers. Season to taste with a few drops of Tabasco sauce. Cover and
chill for 1/2 to 1 hour to blend flavors.
Cuisine:
"French"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 1117 0 0 0
Tiny Cream Puffs

Categories : Appetizers Pies & Pastry

-------- ------------ --------------------------------
1/2 cup water
1/4 cup butter
1/2 cup flour
Dash salt
2 whole eggs
Place butter in water and bring to a boil. Sift flour with salt and add to butter
mixture. Cook, stirring vigorously, until batter leaves sides of pan and forms a
ball. Remove from heat. Beat in eggs, one at a time. Drop by rounded teaspoonful
onto a well-greased baking sheet. Bake at 425 degrees for 10 minutes, then at 350
Yield:
"36 puffs"
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 1326 0
Tomato Marmalade


-------- ------------ --------------------------------
4 pounds red ripe tomatoes
2 oranges
1 lemon
12 cloves
1 (3-inch) cinnamon stick
4 pounds sugar
1/3 cup candied ginger root -- chopped
Peel, seed, and chop tomatoes, reserving juice. Wash lemon and oranges well, seed
and chop, but do not peel. Break up cinnamon stick into 2-3 pieces and tie in a
cheesecloth bag with cloves and allspice.
Combine tomatoes, oranges, and lemon in a large, heavy-duty kettle. Stir over
medium-high heat until sugar dissolves. Add cheesecloth bag of spices and bring to
a boil. Turn heat to low and continue to boil until mixture thickens (about 1
hour). Remove cheesecloth bag, add lemon juice and ginger, bring to a boil again,
and cook 10 minutes more. Pour into hot sterilized jars, and seal according to
manufacturer's instructions. Makes 3-4 pints.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
NOTES : This marmalade has a wonderful texture and very spicy-sweet flavor.
Pinwheel tea sandwiches can be made by slicing a loaf of fine grained white bread
length wise into thin slices, spreading softened cream cheese on the bread,
followed with Tomato Marmalade. Roll the slice up from the short end, wrap in wax
paper, and chill at least 2 hours. To serve, cut into slices crosswise, as a jelly
roll.
Nutr. Assoc. : 0 0 0 0 2705 0 0 0
Tournedos Bearnaise


-------- ------------ --------------------------------
4 beef tenderloin steaks
4 slices p�t� de foie gras
2 tablespoons red wine
4 whole mushroom caps
1 whole truffle -- sliced
1/2 cup beef bouillon
1 tablespoon sherry
4 slices toast -- buttered
Cook steaks in butter to your own taste, and remove to a warmed platter. In the
same butter, saut� mushroom caps gently for 5 minutes. Prepare 4 slices of
buttered toast (crusts removed).
Add 4 neat slices of p�t� de foie gras and 1 minced truffle to the meat pan, and
heat very gently. Place the foie gras on the toast, and top with steak and a bit
of minced truffle. Keep warm.
Deglaze the pan by adding the bouillon and sherry, and scraping down all the good
brown bits of meat from the sides of the pan. Blend it all as smoothly as
possible, add mushrooms, and pour over the beef.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 2130706543 0 0 5281
Turkey Dressing


-------- ------------ --------------------------------
2 teaspoons salt
2 teaspoons sage -- ground
1/2 teaspoon thyme
1/2 teaspoon baking powder
1 teaspoon white pepper
6 cups soft bread crumbs -- toasted
6 cups cornbread stuffing
2 eggs -- beaten
1/2 cup butter
1 onion -- chopped
2 whole celery stalks -- chopped
Turkey giblets stock
Combine salt, sage, thyme, baking powder, pepper, bread crumbs, and eggs. Melt
butter with bacon fat in skillet on low heat; add onion, celery and parsley.
Simmer for about 15 minutes. Mix together the butter and crumb mixtures. Soften to
your taste with stock made from stewed giblets.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 2136 0 1622 0 3218 0 0 0 20143 0 0
Turkey Tetrazzini

Categories : Casseroles Main Dishes
Pasta Poultry

-------- ------------ --------------------------------
1/2 cup butter
1/4 cup flour
1/2 cup sherry
1/2 cup heavy cream
1 cup scallions -- sliced
12 ounces mushrooms -- sliced thin
12 ounces spaghetti
2 cups cooked turkey
Salt
Melt 1/4 cup butter in a heavy saucepan. Stir in flour and cook 1 to 2 minutes,
but do not brown. Add broth, sherry, cream, and oregano. Cook, stirring
constantly, until sauce comes to a boil. Add 1/4 cup Parmesan cheese, stirring
until melted. Remove from heat and set aside.
Melt remaining butter with oil in skillet. Add garlic, scallions, parsley, and
mushrooms and saut� until mushrooms are brown. Remove from heat. Cook spaghetti
according to package directions until al dente. Drain well.
Combine sauce, mushrooms, spaghetti, and turkey; season with salt to taste. Pour
into greased casserole and sprinkle with remaining cheese. Bake at 375 degrees for
15 minutes, or until bubbly.
Cuisine:
"Italian"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 4 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 4196 0 0 0
Vanilla Wafer Crust


-------- ------------ --------------------------------
1 cup vanilla wafer crumbs
1 tablespoon lemon peel -- grated
1 tablespoon sugar
Mix all ingredients together. Press into buttered 8-inch pan.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Vermicelli Salad

Categories : Pasta Salads
Vegetarian

-------- ------------ --------------------------------
12 ounces vermicelli
1/2 cup sweet pickle juice
6 ounces French salad dressing
2 garlic cloves -- mashed
1 tablespoon poppy seeds
1 teaspoon caraway seed
1/2 teaspoon salt
1/2 pound diced celery
1 bunch green onions -- chopped
Break vermicelli into 1" pieces, and cook according to package directions. Mix
pickle juice, French dressing, garlic, and seasonings and pour over warm
vermicelli. Chill. One hour before serving, add celery, green onions and parsley.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 20209 0 0 0 0 0 0
Vichyssoise

Categories : Potatoes Soups & Stews
Vegetables

-------- ------------ --------------------------------
1/2 cup butter
1 cup diced celery
2 cups scallions (or leeks) -- chopped
2 cups potatoes -- peeled and sliced thin
1 quart chicken broth
1 teaspoon salt
2 cups cream
Saut� celery and onions in butter, stirring constantly, until tender. Add chicken
broth and potatoes. Season with salt and cayenne pepper. Cook until potatoes are
tender, about 30 to 40 minutes. Pur�e in blender. Stir in cream. Return to heat
and heat through without bringing to a boil. Serve hot or chill and serve cold.
Cuisine:
"French"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 4845 0 0 0 0 0
Walnut Cake


-------- ------------ --------------------------------
8 eggs -- separated
1 1/2 cups sugar
2 1/2 cups walnuts -- finely ground
10 Uneeda biscuits -- crushed
1 whole lemon rind -- grated
1 pint heavy cream
1/4 cup sugar
2 teaspoons vanilla extract
1/2 cup apricot jam
Beat egg yolks with 1-1/2 cups sugar until light lemon-colored. Add nuts, biscuit
crumbs, and lemon rind. Beat egg whites until dry and fold into nut batter.
Grease two 9-inch cake pans lightly, line them with wax paper, and grease and
flour the wax paper. Pour batter into pans and let stand 5 minutes. Bake at 350
Remove pans from oven and let stand for 5 minutes. Remove from pans and cool on
racks.
Whip cream until stiff. Beat in 1/4 cup sugar gradually; add vanilla and beat.
Spread jam on top of one layer cake. Place second layer cake on top. Cover sides
and top of cake with whipped cream. Sprinkle with additional nuts, if desired.
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 1557 0 0 0 0 0
West Indian Shrimp

Seafood

-------- ------------ --------------------------------
1 1/2 pounds shrimp -- cooked, drained and peeled
1 tablespoon Angostura bitters
1 teaspoon dried chervil
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon cumin seed
1/4 teaspoon saffron
In an oven-safe skillet, heat olive oil until it smokes. Quickly saut� shrimp.
Stir in bitters and herbs. Sprinkle with Parmesan cheese and broil until lightly
browned. Serve with rice.
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Whipped Cream Horseradish Sauce

Categories : Sauces

-------- ------------ --------------------------------
1/2 cup heavy cream
1 tablespoon grated horseradish
1 teaspoon salt
Whip cream until stiff. Fold in remaining ingredients.
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Wilted Spinach


-------- ------------ --------------------------------
4 slices bacon
1 carrot -- shredded
1 tablespoon flour
1/4 cup vinegar
2 tablespoons sugar
Dash pepper
1/2 cup water
1 pound spinach
1 hard-boiled egg -- chopped
Fry bacon until crisp. Remove from pan, drain on paper towels, and crumble. Saut�
onion and carrot in bacon fat until just tender. Sprinkle with flour and cook one
minute. Add vinegar, sugar, dash of pepper, and water. Bring to boil. Pour over
spinach and top with crumbled bacon and chopped egg.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Yogurt-Honey-Nut Dressing


-------- ------------ --------------------------------
1 cup lowfat yogurt
3 tablespoons honey
1/4 cup walnuts -- toasted and chopped
Blend lemon juice and honey into yogurt, adding more of either to reach desired
taste and consistency. Stir in nuts immediately before serving.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Serving Ideas : Serve over fruit salad.
NOTES : Kept in a large-mouth Thermos, this dressing makes a good lunchbox dip for
raw vegetables and fruit. Try it with carrots, celery, and sweet peppers, or
chunks of apples and pears, sections of oranges, etc.
Nutr. Assoc. : 0 0 0 1581
Yorkshire Pudding

Categories : Breads

-------- ------------ --------------------------------
2 eggs
1 cup milk
Salt
Black pepper
Pan drippings from roast beef
Beat eggs until foamy. Beat in milk. Gradually add flour, beating constantly until
mixture is smooth. Season with salt and pepper to taste. Refrigerate batter one
hour while beef is roasting.
When roast is done, remove to carving board and pour off all juices and all but
three tablespoons of fat (reserve excess fat and juices for gravy). Heat oven to
400 degrees. Return roasting pan with fat to oven and heat until fat sizzles. Pour
cold batter into pan and bake at 400 degrees for 15 minutes. Turn temperature down
to 350 degrees and bake 15 minutes more. Pudding should be puffy and golden. Serve
immediately with roast beef and gravy.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Zucchini Bread

Categories : Breads

-------- ------------ --------------------------------
3 eggs
1 2/3 cups sugar
1 cup oil
1 1/2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons cinnamon
3/4 cup nuts -- chopped
2 cups zucchini -- coarsely shredded
Beat eggs until light. Gradually add sugar. Sift dry ingredients together. Add to
egg-oil-sugar mixture and beat until smooth. When well blended, stir in remaining
ingredients. Place batter in two buttered and floured loaf pans (8-1/2" � 4-1/4").
Bake at 350 degrees for one hour.
T(Baking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : One serving = 1 slice.

Nutr. Assoc. : 0 0 0 5403 0 0 0 0 0 0 0 0 0
Zucchini Fritters

Categories : Luncheon Vegetables
Vegetarian

-------- ------------ --------------------------------
4 medium zucchini
1 tablespoon salt
1/2 cup flour
1 teaspoon baking powder
1 egg -- beaten
1/4 cup milk
Peanut oil for frying (about 6 cups)
Wash and trim zucchini, but do not peel. Grate zucchini and sprinkle with salt.
Drain in a colander for 30 minutes. Squeeze a handful at a time to remove as much
moisture as possible. Mix flour and baking powder, and beat in egg, milk, and
onions. When batter is smooth, stir in zucchini. Drop by spoonfuls into oil heated
to 350 degrees. Serve with lemon wedges.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Zucchini Pickles


-------- ------------ --------------------------------
2 pounds zucchini -- sliced 1/8" thick
2 medium onions -- sliced thin
1/4 cup salt
2 cups white vinegar
2 cups sugar
2 teaspoons yellow mustard seed
1 teaspoon turmeric
Slice zucchini and onions into a large ceramic bowl. Toss with salt; cover with
ice water. Let stand for two hours; drain thoroughly. Combine remaining
ingredients in a saucepan and bring to a boil. Simmer five minutes. Pour vinegar
mixture over zucchini and onions, tossing to coat. Let stand two hours. Bring to a
boil and cook for five minutes. Pack into four sterilized pint jars. Seal and
process in boiling water bath for 10 minutes. Makes 64 two-tablespoon servings.
Yield:
"4 Pints"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 20209 0 0
Zucchini Salad


-------- ------------ --------------------------------
2 medium zucchini -- shredded
2 teaspoons salt
1 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon cumin seed
Black pepper
Paprika
2 tablespoons onion -- grated
In a colander, sprinkle zucchini with salt and allow to stand 15 minutes. Squeeze
as much moisture as possible from zucchini. Combine remaining ingredients in
ceramic bowl. Stir in zucchini. Chill at least one hour.
T(Chilling Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Zurich Potatoes

Categories : Potatoes Vegetables

-------- ------------ --------------------------------
4 whole potatoes
1/2 cup butter
1 whole white onion -- grated
2 tablespoons green pepper -- finely chopped
Paprika -- to taste
Peel potatoes and grate them into cold water. Let stand for 5 minutes. Drain and
squeeze all liquid from potatoes. Spread on clean toweling to dry.
Melt 1/4 cup butter in a large skillet, add onion and pepper, and saut� for two
minutes. Add the potatoes. Sprinkle thickly with paprika, cover tightly, and cook
over very low heat for 15 minutes. Check occasionally to be sure the potatoes are
not sticking to the bottom of the pan, but do not stir. Add extra butter, if
needed, by lifting potatoes carefully with a spatula and pour melted butter under
them.
Carefully slide potatoes onto a warm plate. Melt remaining butter in skillet and
invert potatoes into skillet. Continue to cook another 10 minutes, until done.
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2
Nutr. Assoc. : 0 0 1629 0 0 0

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* Exported from MasterCook *

Recipe By :Elizabeth Powell

Amount Measure Ingredient -- Preparation Method

Serving Ideas : Aioli may be used as a garlicky alternative to mayonnaise, but is

* Exported from MasterCook *

All Bran Bread

Recipe By :Elizabeth Powell

Amount Measure Ingredient -- Preparation Method

* Exported from MasterCook *

Recipe By :Elizabeth Powell

Amount Measure Ingredient -- Preparation Method

Nutr. Assoc. : 2314 0 0 0 0 0 3520 0 0 0 2130706543

* Exported from MasterCook *

Recipe By :Elizabeth Powell

Amount Measure Ingredient -- Preparation Method

Break up carcass. Add giblets, if available. Combine all ingredients in a large

Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Almond Meringue Torte

Recipe By :Elizabeth Powell

Amount Measure Ingredient -- Preparation Method

* Exported from MasterCook *

Recipe By :Elizabeth Powell

Amount Measure Ingredient -- Preparation Method

Suggested Wine: Chianti Classico Ruffino

Serving Ideas : As part of antipasto.

* Exported from MasterCook *

Recipe By :Elizabeth Powell

Amount Measure Ingredient -- Preparation Method

* Exported from MasterCook *

Recipe By :Elizabeth Powell

Amount Measure Ingredient -- Preparation Method

* Exported from MasterCook *

Recipe By :Elizabeth Powell

* Exported from MasterCook *

Recipe By :Elizabeth Powell

Amount Measure Ingredient -- Preparation Method

* Exported from MasterCook *

Recipe By :Elizabeth Powell

Amount Measure Ingredient -- Preparation Method

* Exported from MasterCook *

Recipe By :Elizabeth Powell

Amount Measure Ingredient -- Preparation Method

NOTES : Makes one batch � enough for a two-crust, 9" pie.

* Exported from MasterCook *

Amount Measure Ingredient -- Preparation Method

* Exported from MasterCook *

Applesauce Raisin Bread

Recipe By :Elizabeth Powell

Amount Measure Ingredient -- Preparation Method

NOTES : A serving equals one slice.

* Exported from MasterCook *

Recipe By :Elizabeth Powell

Amount Measure Ingredient -- Preparation Method

* Exported from MasterCook *

Autumn Fruit Salad

Recipe By :Elizabeth Powell

Amount Measure Ingredient -- Preparation Method

* Exported from MasterCook *

Recipe By :Elizabeth Powell

Garnish with chopped fresh mint leaves.

* Exported from MasterCook *

Recipe By :Elizabeth Powell