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: SZECHWAN SOUP
Categories: Chinese, Soups, Pork, Seafood
Yield: 6 servings

1 oz Dried mushrooms
Boiling water
6 oz Uncooked boneless lean pork
4 oz Cooked ham
1 sm Red pepper
8 Green onions
1/2 c Water chestnuts
8 oz Bean curd
2 qt Chicken stock
1/2 c Rice wine
4 ts Soy sauce
1/2 ts Chinese chili sauce
2 1/2 tb Cornstarch
5 tb Water
2 ts Vinegar
2 ts Sesame oil
1 Egg
8 oz Uncooked shrimp, shelled and
Deveined

1. Place mushrooms in bowl and cover with boiling
water. Let stand 30 minutes. Drain. Remove and
discard stems. Cut caps into thin slices.

2. Cut pork and ham into “match-stick” thin strips.
Remove seeds from pepper and cut pepper into thin
strips. Chop onions finely. Cut water chestnuts into
slices. Cut bean curd into 1/2- cubes.

3. Combine chicken stock, wine, soy sauce and chili
sauce in 5-quart pan. Cook over medium heat until soup
boils. Reduce heat and simmer uncovered 5 minutes.

4. Blend cornstarch and 4 tablespoons of the water.
Slowly stir mixture into soup. Cook and stir until
soup boils. Add mushrooms, pork, ham, pepper and
water chestnuts. Simmer uncovered 5 minutes.

5. Stir vinegar and oil into soup. Beat egg and
remaining 1 tablespoon water together with for,
Gradually drizzle egg into soup while stirring soup
vigorously. Add onions, bean curd and shrimp. Cook
until shrimp is done, 1 to 2 minutes.

SOURCE: Chinese Cooking Class Cookbook

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Popularity: 3% [?]

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.

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Popularity: 28% [?]

MARMALADE BISCUIT SQUARES

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter (or marg.) — softened
1/2 c Orange marmalade
2 c Biscuit mix
1/2 c Water — cold

Combine butter and marmalade, mixing well; spread
mixture evenly in a greased 8 inch square baking pan.

Combine biscuit mix and water in a medium bowl; stir
vigorously until a soft dough is formed. Turn out on
a floured surface; knead lighlty about 5 times. Roll
dough into an 8 inch square about 1/2 inch thick.
Place on top of marmalade mixture; but into 36
squares. Bake at 425 degrees for 15 to 20 minutes;
immediately invert onto a serving dish.

SOURCE: Southern Living Magazine, sometime in 1979.
Typed for you by Nancy Coleman

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Popularity: 5% [?]

MICHAEL’S MANGO CHUTNEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Vinegar
1 1/2 c Brown sugar
5 c Diced or sliced mango
1 tb Minced garlic
2 tb Ground ginger
1 t Ground coriander
1 tb Curry
1/4 ts Cayenne pepper
1 t Salt

PLACE VINEGAR AND SUGAR in a pot, place over medium
heat, bring to a boil and cook until the liquid
reduces and thickens. Add all other ingredients,
simmer for 5 minutes and remove from the heat. Let the
mixture cool to room temperature and pack into jars.
The chutney tastes better after about 2 weeks. If you
want to keep it longer, you can can it. Makes 8 Cups

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Popularity: 20% [?]

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: 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% [?]