Title: MANDERIN ALMOND SALAD
Categories: Salads
Yield: 4 servings

1/4 c Slivered almonds
1 tb Sugar

———————————-DRESSING———————————-
1 1/2 ts Salt
2 tb Vinegar
2 tb Sugar
1/4 c Salad oil
1 tb Parsley
1 ds Pepper
1 ds Tabasco

—————————–SALAD INGREDIENTS—————————–
2 Butter lettuce;
Preferred
1 c Celery; diced fine
3 Green onions;fine chopped
With tops
11 oz Mandarin oranges; drained

Carmelize almonds by mixing with sugar and stirring constantly over low
heat until lightly browned. Cool on waxed paper and break into small pieces
and set aside. Combine dressing ingredients and mix wll. Refrigerate for a
few hours to marry the flavors. (That is to marry the flavors of the
dressing, not you and your guest) Just before serving, tear lettuce into
bite-size pieces and combine with celery, onions and mandarin oranges. Toss
with dressing and nuts and place on one larger piece of butter lettuce to
cradle the salad. This will serve 6 so I suggest you cut it in half. –From
Savor the Flavor

—–

Popularity: 7% [?]

KALE POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Potatoes
8 c Water
1/2 ts Pepper
1/2 lb Garlic Sausage
2 tb Vegetable Oil
1 t Salt
2 lb Fresh kale

Garlic Sausage should be the smoked kind, cooked and
sliced. Peel and chop potatoes. Combine with vegetable
oil and water. Cook for 20 to 30 minutes or until
potatoes are tender. Remove potatoes and reserve
liquid. Mash potatoes through a sieve and return to
potato liquid. Add salt and pepper and simmer for 20
minutes. Wash kale discarding all tough leaves and cut
into shreds. Add to potatoes and cook for 25 minutes.
Add sausage. Simmer gently for 5 minutes.
Submitted By JOPETE@ATLAS.ODYSSEE.NET On THU, 21
DEC 1995 213733 -0500

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Popularity: 4% [?]

Title: Fruit Pizza
Categories: Appetizers, Desserts, Fruits
Yield: 12 servings

———————————–GLAZE———————————–
1 c Orange juice 3/4 c Water
1/4 c Lemon juice 3 tb Cornstarch
Dash of salt 1 c Sugar

———————————–SAUCE———————————–
8 oz Cream cheese 1 ts Vanilla
1/2 c Sugar

———————————–CRUST———————————–
1 pk Sugar cookie dough

———————————–FRUIT———————————–
Peaches Grapes
Bananas Strawberries
Kiwi

Mix ingredients of glaze- cook over medium heat til boils, and thickens,
then cool. Spread cookie cough on buttered pizza pan. Bake 350 degrees for
10 minutes. Cool. Mix sauce and spread over cooled dough. Arrange fruit on
top and pour glaze over. Refrigerate.
: RECIPE CLIPPED by Michael Prothro

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Popularity: 6% [?]

Yemista me Lahano (Stuffed Cabbage Leaves)

Recipe By : =

Serving Size : 6 Preparation Time :0:00
Categories : Greek Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — finely chopped
1 tb Olive oil
1 kg Ground beef or lamb
1/3 c Short grain rice
1 Tomato — peeled and chopped
2 tb Chopped parsley
1 t Chopped dill or mint
1/8 ts Ground cinnamon
Freshly ground black pepper
24 Cabbage leaves
Salted water
1 tb Butter
2 c Hot stock or water
Salt
1 tb Cornflour
2 Eggs — separated
1 Lemon (juice only)
Chopped dill or parsley

Serves: 6 Cooking time: 1 1/2 hours
=

Gently fry onion in oil until soft. Mix into meat with rice, tomato, h=
erbs
and cinnamon, seasoning to taste with salt and pepper. Divide into 24
portions.
=

Blanch cabbage leaves in boiling, salted water for 5 minutes until
softened. Drain and cut out thick centre of larger leaves (very large
leaves may be cut in half). Place one portion of stuffing on base of l=
eaf,
turn up base, fold in sides and wrap firmly into a neat roll. Repeat wi=
th
remaining ingredients.
=

Place rolls close together, seam sides down, in a deep pan lined with
trimmings from cabbage leaves. Add stock or water, butter, salt and pe=
pper
to taste. Invert a heavy plate on top of rolls and cover pan tightly.
Simmer gently for 1 1/2 hours.
=

When cooked, drain off stock carefully into a small saucepan. Reduce t=
o 1
1 1/2 cups over heat and thicken with cornflour mixed to a paste with a=

little cold water. Let it boil 1 minute.
=

Beat egg whites in a bowl until stiff, add yolks and beat thoroughly.
Gradually beat in lemon juice, then boiling stock. Return sauce to sma=
ll
pan, place over low heat and stir constantly until egg is cooked – do n=
ot
boil.
=

Arrange rolls on a heated serving dish and spoon some of the sauce over=

them. Garnish with chopped dill or parsley and serve remaining sauce
separately. Serve with mashed potatoes.
=

Note: Grape vine leaves may be used instead of cabbage – about 40 will=
be
required since they take less filling.
=

From: “The Complete Middle East Cookbook” by Tess Mallo=
s.
ISBN: 1 86302 069 1
=

Typed for you by Karen Mintzias
=

– - – - – - – - – - – - – - – - – - =

Popularity: 4% [?]

Empress Chicken Wings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Appetizers Wings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Chicken Wings
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Minced Fresh Ginger Root
1 Clove Garlic — Minced
2 tablespoons Vegetable Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops — Cut
Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for stock). Combine soy
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;
reserve marinade. Heat oil in large skillet over medium heat. Lightly coat
chicken pieces with cornstarch; add to skillet and brown slowly on all sides.
Remove chicken; drain off fat. Stir water and reserved marinade into same
skillet. Add chicken; sprinkle green onions and slivered ginger evenly over
chicken. Cover and simmer for 5 minutes, or until chicken is tender.

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Popularity: 4% [?]

Title: Chipotle Mayonnaise
Categories: Sauces Mexican
Servings: 4

1/2 c Mayonnaise
1/2 c Dairy Sour Cream
1/8 t Oregano Leaves; Dried,(Opt.)
2 ea Chipotle Chiles; *

* Chipotle Chiles shoud be the ones that are canned in adobo sauce and
should be finely chopped.
————————————————————————–

Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.

Makes about 1 cup Mayonnaise

—————————————————————————–

Popularity: 7% [?]

Title: Green Apple Sorbet (Sorbet de Pommes Vertes)
Categories: Desserts, Ices, Low-fat
Yield: 4 servings

3/4 lb Tart green apples
— (such as Granny Smith)
— unpeeled, cored,
— thinly sliced
1 1/2 tb Fresh lemon juice
3/4 c Water
3/4 c Sugar

Combine sliced apples and fresh lemon juice in medium bowl. Cover with
plastic wrap and freeze overnight.

Combine water and sugar in heavy medium saucepan. Stir over medium heat
until sugar dissolves. Increase heat and bring to boil. Cool completely.

Puree frozen apple slices and sugar syrup in processor until mixture is as
smooth as possible. Transfer apple mixture to ice cream maker and process
according to manufacturer’s instructions. Transfer sorbet to container
and freeze. (Can be prepared 1 day ahead.)

* Source: Les Loges de l’Aubergade (France)
* Published in Bon Appetit (May 1994)
* Typed for you by Karen Mintzias

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Popularity: 7% [?]

Title: Weekend Chili
Categories: chili, main dish
Yield: Serves 30-40 pe

9 lb gound beef or turkey
5 lg onions; finely chopped
2 lg bell peppers; finely chopped
3 celery; finely chopped
3 garlic; finely chopped
5 tb worcestershire sauce
4 chili mix
2 tb cumin
2 tb oregano
2 tb chili powder
5 c water
2 rotel tomatoes; diced
2 cn tomato sauce
2 cn whole tomatoes
2 cn hunt’s special sauce
-tomatoes
2 bn green onions; finely chopped
5 cn van kamps kidney beans
1/2 c chili peppers; chopped
1 salt; to taste

Brown meat completely, then drain. Add onions, peppers, celery, garlic
and
worcestershire sauce. Let simmer about 5 minutes. Add all remaining

ingredients except green onions, beans, and chili peppers. Simmer on

medium to low heat for about 5 hours. Add remaining ingredients and
simmer
for another hour. The longer you cook it the better it gets. Serve with

corn chips or crackers. Serves 30-40 people.

—–

Popularity: 3% [?]

Title: Poppyseed Cake
Categories: Diabetic, Desserts, Cakes
Yield: 8 servings

2.00 Eggs
0.50 c Apple juice concentrate
0.33 c Butter; melted
1.00 tb Lemon peel, grated
1.00 tb Lemon juice
1.00 ts Vanilla
1.00 c Flour
0.33 c Poppy seeds
1.50 ts Baking powder
0.50 ts Baking soda
0.13 ts Salt

Preheat oven to 350. Beat eggs in large bowl. Blend
in juice, butter, lemon peel, lemon juice, and
vanilla. Combine dry ingredients. Gradually add to egg
mixture, beating until well blended. Pour batter
evenly into greased 9″ square baking pan. Bake 20
minutes, until wooden pick inserted in center comes
out clean and edges are golden brown.

Cool on wire rack. Serve warm or at room temperature.

Nutrition information per piece: 206 calories, 4 gm
protein, 21 gm carbohydrate, 12 gm fat, 74 mg
cholesterol, 265 mg sodium, 1
diabetic starch/bread exchange, 1/4 diabetic
medium-fat meat exchange, 2 diabetic fat exchange, 1/2
diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue
of _Favorite All-Time Recipes_ magazine MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

—–

Popularity: 11% [?]

THE PERFECT TUNA CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Fish
Main dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Cream Of Mushroom Soup
1/3 c Milk
6 1/2 oz Tuna — Drained And Flaked *
2 Eggs — Hard Boiled, Sliced
1 c Peas — Cooked
1 c Potato Chips — * *

* As this is an old recipe, it calls for tuna packed
in oil. ** Slightly crumble the potato chips.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Preheat oven to 350 degrees F.
Blend soup and milk in 1-quart casserole. Stir in
tuna, eggs, and peas. Bake 20 minutes. Top with
chips; bake 10 minutes longer.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]