Title: Greek Potato Salad
Categories: Sun-dried, Potatoes, Salads, Ethnic, Wrv
Yield: 4 servings

-Waldine Van Geffen VGHC42A
3 md Potatoes; slice 1/4″ thick;
-cook
1 1/2 oz Dried tomato halves; chop
-coarse
1 c Seedless cucumber; slice
1/2 c Red onion; sliced
4 oz Feta cheese; crumbled
1/2 c Greek olives; pitted
1 cl Garlic; minced
1 tb Fresh oregano; chopped or
1 ts Dried oregano
Salt and pepper
LEMON DRESSING
1 c Olive oil
2 1/2 tb Lemon juice
4 cl Garlic; minced
1/4 c Fresh oregano; chopped or
2 ts Dried oregano
Salt and pepper

Mix salad ingredients. Mix dressing ingredients and
pour over salad. (wrv)

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Popularity: 21% [?]

Title: Key Lime Pie (Diabetic)
Categories: Diabetic, Desserts, Pies
Yield: 1 servings

-Filling 1 9-inch graham cracker
1 Packet Knox Unflavored -crust
-Gelatin -Lime zest
3 tb Lime juice -Thin lime slices
1/2 c Boiling water 1 c Evaporated skim milk
9 1-gram packets Equal 1 ts Vanilla
-(aspartame) -Juice of 1 1/2 limes
-sugar substitute 2 dr Green food coloring

Sprinkle gelatin over lime juice and let it stand for i minute. Add
boiling water and sweetener to gelatin mixture and stir until gelatin
is dissolved. Refrigerate about 45 minutes or until slightly
thickened.
Combine milk and vanilla and freeze 30 minutes. Remove from
freezer and whip at high speed until stiff. Stir lime juice and food
coloring into whipped milk. (Save remaining 1/2 lime for garnish.)
Slowly blend gelatin mixture into whipped milk.
Spoon pie filling into crust. Chill until firm. Garnish with
lime zest and lime slices. Cut into 8 even portions and serve 1
portion per serving. Nutritive value per serving: 111 calories; 14
gm. cholesterol; 4 gm. protein; 5 gm. fat; 130 mg. sodium Food
Exchanges per serving: 1 bread, 1 fat Low-sodium diets: Use salt-free
crust

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Popularity: 16% [?]

Mexican Shredded Spiced Beef (Carnitas)

Recipe By : the California Culinary Academy
Serving Size : 20 Preparation Time :5:00
Categories : Mexican Tuna
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 pounds beef chuck roast
1/4 cup bottled hot chile salsa
5 cloves garlic — minced
2 1/2 tablespoons chili powder
2 tablespoons fresh oregano — chopped
1 1/2 teaspoons ground cumin
16 ounces canned stewed tomatoes
salt to taste

1. Preheat oven to 300 degrees F. Trim excess fat from roast.

2. Mix together salsa, garlic, chili powder, oregano, and cumin to make a
paste.
Spread on roast.

3. Wrap roast in a large piece of aluminum foil, folding edges to seal tightly.
Place in roasting pan, with seam of aluminum foil up.

4. Bake until meat is so tender that it will shred easily, 4 to 4-1/2 hours.

5. Unwrap meat; discard fat and bones. Skim fat from drippings and reserve
drippings. When roast is cool enough to handle, shred meat.

6. Transfer meat and drippings to a large pan. Stir in tomatoes and their
juice,
breaking them up into small bits. Heat through. Season with salt; adjust
flavors
to taste, adding more salsa and seasonings if desired.

Makes about 7 cups shredded beef (enough for about twenty 8-inch tortillas).

* Timesaver Tip: Beef can be made up to 3 days ahead and stored, covered, in
refrigerator. It can also be frozen at 0 degrees F up to 3 months. To freeze,
package beef in meal-sized servings.

Microwave Version:

1. Trim excess fat from roast. Mix together salsa, garlic, chili powder,
oregano, and cumin to make a paste. Spread on roast.

2. Place roast in a large (14- by 20-inch) oven cooking bag; squeeze out most
of
the air and tie securely. Place roast in a large baking dish.

3. Microwave roast on 100% power for 10 minutes. Reduce power to 50% and
microwave until meat is so tender it will shred easily, about 2 hours.

4. Unwrap meat; discard fat and bones. Skim fat from drippings and reserve
drippings. When roast is cool enough to handle, shred meat.

5. Transfer meat and drippings into a 2-quart casserole. Stir in tomatoes,
breaking them into small pieces. Microwave on 70% power until mixture is heated
through, about 3 minutes. Season with salt; adjust flavors to taste, adding
more
salsa and seasonings if desired. Preparation time: about 2-1/2 hours.

– - – - – - – - – - – - – - – - – -

NOTES : Use this tasty spiced beef to fill tacos, enchiladas, and burritos.
It’s
a particularly good recipe for the microwave oven, which cuts cooking time by
half, saving both energy and time. The recipe makes enough to freeze half for a
future meal.
Nutr. Assoc. : 0 1325 0 0 0 0 5132 0

Popularity: 30% [?]

Date: Tue, 12 Jul 94 11:16:05 PDT
From: reggie@netcom.com (Reggie Dwork)

Blueberry Oatmeal Cake

Recipe By : The Mormon Diet Cookbook
Serving Size : 8 Preparation Time :1:10
Categories : Cakes Desserts
Fruit Vegetarian
Fatfree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Blueberries
1/4 C Sugar — +2 T
1/3 C Corn Syrup
2 Egg Whites — or sub. reconstitute
3/4 C Flour, All-Purpose
2 Tbsp Cornstarch
1 Tsp Baking Soda
1/3 C Oatmeal — uncooked
1/2 tsp Lemon Rind — grated
1/4 tsp Nutmeg
1/8 tsp Cardamom
1/2 C Nonfat Mayonnaise

Spray bottom and sides of 9″ layer cake pan. Line bottom with wax paper.
In sm. bowl, combine blueberries and 2 T of sugar. Spoon into pan.
In lg. bowl, mix corn syrup and remaining sugar. Add egg whites or egg
replacer; beat until light and fluffy.
Combine dry ingredients and lemon rind. Stir into egg mixture,
alternating with mayonnaise.
Carefully spoon over berries in pan.
Bake in a 350 deg. F. oven for 30 – 45 min or until top springs back when
touched.
Remove from oven; let stand 5 min. Loosen sides with metal spatula.
Invert on cooling rack and remove wax paper.

Typed for you by Reggie Dwork reggie@netcom.com

– - – - – - – - – - – - – - – - – -

NOTES : PREP TIME: 25 min
BAKING TIME: 45 min

Cal. 148.1
Fat 0.4 g
Carbs 35.3 g
Protein 2.7 g
Sodium 348 mg
Dietary Fiber 0.9 g
CFF 2.5%

Popularity: 7% [?]

Title: Clam Chowder, Manhattan Style
Categories: Soups/stews, Pork/ham, Fish/sea
Yield: 6 servings

36 Live clams 3 ts Basil
3 tb Butter 1/2 ts Thyme
3/4 lb Pork, diced 1 Bay leaf
4 Onions, chopped 3 Cloves garlic, diced
4 Tomatoes, chopped 1 tb Soy sauce
2 1/2 c Chopped celery 2 1/2 qt Liquid (clam cooking broth
1 1/2 c Chopped carrots + water
3 ts Fresh parsley 4 Potatoes, diced

Place clams in soup kettle, cover with water, and steam open. Remove
clams from their shells, and mince fine; reserve. Strain clam liquid and
reserve. Saute pork and onions in butter until onions are clear. Add
tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley,
basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of
liquid (clam cooking water plus additional water, if needed); simmer,
covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer
another 8 minutes. Adjust seasonings if necessary. Serve immediately, with
crackers.

—–

Popularity: 28% [?]

3 cups almonds
2 cups sugar
1 cup water
28 oz. semi-sweet chocolate
1 cup powdered sugar
Mix almonds, sugar, water in a heavy saucepan over medium high heat for
about 5 minutes until mixture has a sandy texture and coats the almonds.
(While stirring, push mixture up the sides to make sugar crystalize.)
Spread almonds on a baking sheet covered with parchment paper and
freeze.

Warm chocolate until just melted (about 88 F). Put almonds into a bowl and
pour 1/2 of the chocolate in and mix vigoriously to keep almonds from
clumping together. Add the rest of the chocolate and continue to stir
until almonds are well coated.

Roll almonds in powdered sugar to coat.

Popularity: 25% [?]

Title: Chicken Fried Rice
Categories: Chicken, Oriental, Poultry, Meats, Wok
Yield: 6 servings

1 tb Oil
1 Egg, slightly beaten
2 tb Oil
1 c Chicken, finely diced
1 md Onion, finely diced
1/2 c Water chestnuts, finely
-diced
1/2 c Bamboo shoots, finely diced
1/2 c Celery, finely diced
1 c Fresh bean sprouts
1/2 c Frozen peas (opt)
1/2 c Sliced mushrooms (opt)
4 c Cooked rice
Soya sauce
Salt
Pepper

1. Cut up and prepare all ingredients. Reserve.

2. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet.
Remove to plate and reserve.

3. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry
chicken and onion together until cooked. (If leftover meat is used,
just heat through.) Add bean sprouts, peas, celery. Stir and cook 2
minutes with wok covered. Uncover wok, add all the rest of the
vegetables. Stir fry and cook covered for 2 additional minutes. Add
cooked rice, season with salt, pepper, soya sauce. Reduce heat to
medium. Take your turner and break up clumps of rice as finely as
possible. Make sure rice takes up soya sauce and does not remain
white. Keep stir-frying until all rice is broken up and heated
through. Shut heat off. Cut up sheet of egg into small pieces and
stir into rice, or remove rice to serving platter and garnish with
egg slivers.

NOTE: Leftover rice makes a better fried rice. If using leftover rice,
place rice in sieve and rinse with hot water from the tap. Pork ,
beef or shrimps (cooked or uncooked) may be substituted for above
chicken.

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Popularity: 4% [?]

Title: Aunt Julia’s Paella
Categories: Pork, Chicken, Shrimp, Squid, Spanish
Yield: 6 servings

1 Chicken, cut up (Or 4 thighs
-and legs)
Salt and pepper to thaste
1 lb Lean pork, cut into 1-inch
-cubes=7F
1 md Onion, minced
2 Toes garlic, minced
Cut into 1 1/2 inch julliene
-strips:
1/2 lg Bell pepper
1 lg Carrot
1 Stalk celery
1 c Frozen green peas
1 1/2 lb Peeled shrimp
1 3/4 oz Jar sliced pimento
2 ts Capers, with juice
4 oz Jar pimento-stiffed green
-olives
1/2 lb Calamari (squid), cleaned
-and sliced
5 c Water
4 Chicken bouillon cubes
1 ts Saffron threads
2 1/2 c Uncle Ben’s (c) rice,
-uncooked
3 Hard boiled eggs, sliced
1/2 lb Unpeeled shrimp (heads on)
Oil for frying

{ Submitted by Chiqui Collier, Cookery N’Orleans Restaurant }

In a large electric skillet or paella pan, brown the chicken pieces
(that have been seasoned with salt and pepper) in a little oil.
Remove from the pan. Add the pork cubes to the drippinfs and brown
for about 5 minutes. Remove from the pan. To the pan drippings (add
a little more oil if necessary) add the onion, garlic, bell pepper,
celery and carrot. Stir-fry for 2 minutes.

Add the peas, peeled shrimp, pimentos, capers, chicken, calamari and
pork. Stir. In a separate pot, bring the 5 cups of water to a boil;
stir in the bouillon cubes and saffron. Let it stand for 5 minutes
until dissolved.

Gently stir the rice into the skillet mixture. Slowly pour in enough
of the bouillon mixture to cover the rice and chicken pieces. Cover
and cook over low heat for about 20 minutes. Uncover and
decoaratively arrange the egg slices and raw unpeeled shrimp on the
top. (Add more broth as necessary to keep the rice moist.

Cover and steam for another 10 minutes until the shrimp are cooked
and the rice is tender. (Paella should be moist but not wet!) Place
the pan on a hot pad on the serving table and let everyone help
themselves.

Serve with a mixed green salad, red ripe tomatoes and some French
bread. Also mix up a pitcher of Sangria and enjoy!

Serves: 12.

[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN
0-671-70817-1 ]=7F

Posted by Fred Peters

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Popularity: 6% [?]

LOW-FAT APPLE WALNUT BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Low-Cal
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Corn oil
1/2 c Brown sugar
2 Egg whites
2/3 c Skim milk
2/3 c Unsweetened apple sauce
2 ts Cinnamon
1/4 c Chopped walnuts
2/3 c Unbleached flour
3/4 c Wheat bran
1 t Baking soda
1 t Baking powder
1/2 ts Salt
3/4 c Old-fashioned oats

Preheat oven to 350*. Lightly coat muffin pans
with non-stick cooking spray. Cream oil and sugar
together until smooth. Add the egg whites, applesauce,
and skim milk, mix well. In a large bowl, combine
flour, wheat bran, baking powder, baking soda, salt,
cinnamon, oats, and walnuts. Pour the creamed mixture
into the dry ingredients, and stir until smooth. spoon
into the prepared muffin pan. Bake for 22 to 25
minutes or until the muffins are slightly firm to
touch.
Pat Empson 05/21 07:27 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME:
05/21 7:40 AM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON
(PFXX29A) SUBJECT: MM-MORE APPLES

– - – - – - – - – - – - – - – - – -

Popularity: 20% [?]

Title: BROWN BETTY
Categories: Desserts, Fruits
Yield: 6 servings

2 c Bread crumbs, fresh
1/2 c Butter; melted
4 c Apples, tart; peeled
-sliced
1/2 c Sugar, brown
1 ts Cinnamon
1/2 Lemon; grated rind juice

Combine butter and bread crumbs, toss until well blended, then set
aside. Prepare the apples, then toss with sugar, cinnamon, lemon rind
and juice. Layer the apples and crumbs in a buttered baking dish,
beginning and ending with crumbs. Cover the dish with foil and bake
at 350 F. for one half hour; remove foil and continue baking another
ten minutes or until the crumb topping is crisp and brown. Serve hot
with cream.

Early American Life magazine
June 1984

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Popularity: 8% [?]