Our Best BLT Chicken and Pasta Salad

Recipe By : Woman’s Day Magazine/Bobb1744
Serving Size : 6 Preparation Time :0:00
Categories : Bacon Chicken
Pasta Tomatoes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup mayonnaise or salad dressing
1/3 cup water
1 tablespoon bottled barbecue or chili sauce
1 1/2 teaspoons freeze-dried chives, crumbled
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 pound skinless boneless chicken breast halves
2 to 3 cups pasta twists (rotini)
6 slices bacon
2 to 3 cups Boston, Romain, iceberg lettuce, torn — in bite-size
pieces
1 large tomato, seeded — coarsely chopped

Mix salad dressing with water, barbecue sauce, vinegar, chives, garlic powder
and pepper in a large salad bowl until blended. Put chicken breast halves in
6 quart pot. Add just enough water to cover. Bring to a boil. reduce heat to
Low and simmer for 8-10 minutes. until chicken is no longer pin in center.
Remove with tongs or a slotted spoon to cutting board to cool . Add enough
water to poaching liquid in pot to cook pasta, total 4 quarts. Bring to a
boil and add pasta. Cook for 9 minutes or until crisp. Drain on paper towel.
Cut in small pieces. Add hot pasta to dressing in salad bowl. Toss to coat.
Cut chicken into bite-size pieces. Add to salad bowl along with bacon,
lettuce and tomatoes. Toss gently to mix. Serve at room teperature or chill.

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NOTES : Excellent Potluck Dish. Can use colored rotini (natural, orange and
green)

Popularity: 4% [?]

Title: Lemon Sauce
Categories: Penndutch, Puddings, Sauces
Yield: 1 servings

3 tb Sugar
1 tb Cornstarch
1 tb Lemon juice
1/2 Lemon, grated rind of
1/4 ts Salt
1 ts Butter
1 c Water, boiling

Combine the sugar, salt and cornstarch and mix thoroughly. Slowly add
the water and cook in a double boiler until mixture thickens. Add the
butter and stir until melted. Stir in the grated lemon rind and juice.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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Popularity: 3% [?]

Title: Bordelaise Sauce-Steve
Categories: Sauces
Yield: 1 Pt

2 tb Butter or margarine
2 tb All purpose flour
1 tb Minced green onion
1 tb Chopped fresh parsley
1 Bayleaf
1/4 ts Dried thyme
1/8 ts Salt
1/8 ts Coarsley ground
Black pepper
10 1/2 oz Can beef broth, undiluted
3 tb Dry red wine

Melt butter in a heavy saucepan over low heat; add flour, stirring
until smooth. Cook 1 minute, stirring constantly. Stir in next 6
ingredients. Gradually add broth and wine; cook over medium-high
heat, stirring constantly, until thickened and bubbly. Remove bay
leaf. Yields about 1
1/2 cups Walt MM

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Popularity: 3% [?]

Title: Spiced Apple Pudding
Categories: Diabetic, Desserts, Allergy, Low-fat/cal
Yield: 4 servings

2 c Unsweetened apple juice; 1/3 c Granulated sugar
substitute;
1/3 c Cornstarch; 1/2 ts Cinnamon;
1 Egg; (or 2 yolks)

MY NOTE: This recipe is marked in the allergy category only because
it is a pudding without milk, also low in protein. It is one of my
favorite ways to use up egg yolks or prepare a dessert when I’ve run
out of milk. Probably does not require as much sweetening as stated
in the recipe – start with 2 Tbsp. sweetener and add more if
necessary. Cost to make the whole recipe is around $1.22.

In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix
well. Add remaining juice. Place over medium heat and cook,
stirring, until mixture comes to a boil. Reduce heat and simmer for
2 minutes. Remove from heat.

In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to
beaten egg. Stir until smooth. Return immediately to hot mixture,
stirring constantly. (The hot mixture will cook the egg.)

Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover
with plastic wrap to prevent skin from forming. Cool to room
temperature or chill in refrigerator.

1/2 cup serving, 117 calories. 1 starch, 1 fruit choice 26 grams
carbohydrate, 1 gram protein, 1 gram fat

Source: Light Easy Choices by Kay Spicer Shared and tested by
Elizabeth Rodier, Dec 93

If you prefer to use real sugar, mix 2 TBSP with the apple juice in
the saucepan. Divide the cooked pudding into 6 small dishes so that
there is approx. 1 tsp sugar per serving if you are allowed this much
on your meal plan. 94 calories, 21 grams carbohydrate estimated.

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Popularity: 2% [?]

Title: Sesame Prawn Triangles
Categories: Dim sum, Snacks, Chinese
Yield: 16 Snacks

4 Meadium-thick slices
-White bread
1 oz Pork fat
1 lb Peeled cooked
-prawns
2 tb Chopped parsley
2 Spring onions, chopped
5 ts Cornflour
Salt and pepper
1/2 ts Sugar
A few drops of sesame oil
4 oz Sesame seeds
Oil for deep frying
A few whole cooked
-prawns to garnish

The bread slices should be dry. If they are not, then put them under
a low grill to become crisp without browning.Blanch the pork fat in
boiling water, then drain it thoroughly and chop the fat finely.
Roughly chop, then mash the prawns in a basin. Add the pork fat,
parsley and spring onions, then mix in the cornflour, seasoning,
sugar and sesame oil. Make sure that all the ingredients are
thoroughly combined. Spread the prawn mixture on to the bread in a
thick, even layer, moulding it with your fingers. Press the sesame
seeds on to the prawn mixture to make an even coating. Heat the oil
for deep frying to 190 c 375 F. Add the sesame-coated slices a few at
a time, and fry them until they are golden brown. Drain on absorbent
kitchen paper. Cut the slices into small neat triangles, then serve
them hot. Garnish with a few whole cooked prawns if you like.

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Popularity: 4% [?]

Title: FLAKY PIE CRUST MIX
Categories: Mixes
Yield: 1 servings

12 1/2 c Unbleached Flour
5 c Vegetable Shortening
2 tb Salt

———————-FLAKY PIE CRUST———————-
2 1/2 c Flaky Pie Crust Mix
1 Large Egg, Beaten
1/4 c ICE Water
1 tb White Vinegar

Combine unbleached flour and salt in a large bowl and
blend well. With a pastry blender, cut in shortening
until evenly distributed. Mixture will resemble
cornmeal in texture. Put in a large airtight
container and lable as Flaky Pie Crust Mix. Store in
a cool, dry place and use within 10 to 12 weeks. Or
put about 2 1/2 cups of mixture each into 6 freezer
bags. Seal and label bags and freeze. Use within 12
months.

Makes about 16 cups mix, enough for 6 double pie
crusts or 12 single pie crusts. FLAKY PIE CRUST:

Crumble Flaky Pie Crust Mix, if frozen. Put mix in a
medium bowl. In a small bowl, combine ice water, egg
and vinegar. Sprinkle a spoonful of the water mixture
at a time over the flaky pie crust mix and toss with a
fork until dough barely clings together in the bowl.
Roll out dough to desired thickness between 2 sheets
of lightly floured waxpaper. Place dough in 9-inch
pie plate without stretching. Flute edges. If
filling recipe calls for a baked picrust, preheat oven
to 425 degrees F. (220 degrees C.). Bake 10 to 15
minutes, until very lightly browned. Cool. Fill and
bake according to directions for filling. For double
crust pie, place top crust over filling, press and
flute edges, and cut slits in top crust. Makes enough
crust for one 9-inch double-crust pie or two
single-crust pies.

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Popularity: 4% [?]

DIABETIC MEAT-FILLED DUMPLINGS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Appetizers
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c All-purpose flour
1 1/2 c Water
1/2 lb Ground round
2 ts Low-sodium soy sauce
1 t Sherry
2 c Fresh chopped spinach OR
1 c Frozen spinach thawed
1 t Grated fresh ginger
1/4 c Finely minced water chestnut
2 x Green onions chopped

Mix flour and water. Add more water a teaspoon at a time until
dough cleans bowl. Turn it out on a floured board; knead smooth.
Wrap in plastic wrap, and set aside for 20 minutes.
Brown and drain ground beef of all fat. Wash and dry fresh
spinach, or dry frozen spinach. Combine with ground beef and
remaining ingredients. Mix well.
Form dough into a long roll 1 inch in diameter. Cut or break into
1 inch sections. With your hands or a large glass, flatten each
piece into a circle 3 inches in diameter. Place 1 TABLESPOON of
filling in the center of each circle. With a finger dipped in water,
dampen the edge of the circle. Fold the dough over the filling and
press to seal. Brush a nonstick frying pan with 1/2 teaspoon oil.
Place the dumplings in the pan and brown them on each side.
Add enough broth or water to come up to a third of the height of the
dumplingsl Cover pan tightly, and steam until water is all gone -
about 15 to 20 minutes. Serve the dumplings hot or cold with sherry
or vinegar for dipping.

FROM: HOLD the Fat, Sugar Salt by Goldie Silverman and
Jacqueline Williams copyright 1984

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Popularity: 4% [?]

Title: LO MEIN > LOO
Categories: Chinese, Pasta, Poultry, Meats
Yield: 3 servings

1/2 lb Chinese egg noodles;
-(dried, not fresh)
1 ts Sesame oil
1 ts Oil
2 oz Raw lean pork;
-in match sticks
2 oz Raw lean beef, in match
-book-cover sized pieces
2 oz Raw chicken, in small
-pieces of any shape
2 oz Raw shelled shrimp
-(cooked will do)
2 ts Dry sherry
2 ts Cornstarch
4 tb Oil
2 oz Mushrooms; sliced
-button or reconstituted
-Chinese
2 c Chinese cabbage; shredded
2 Scallions; cut in matches
2 tb Soy sauce
1 ts Salt
1/2 ts MSG;(or chicken bouillon)
1/4 lb Raw bean sprouts

Bring a lot of water to the boil. Dump noodles in; turn heat to low.
Cook 3 minutes. Drain, toss with sesame oil and regular oil, set
aside.

In 4 separate dishes, combine each of the meats with 1/2 t sherry and
1/2 t cornstarch.

Heat the 4 T oil in a skillet or wok to high. Add meats in this order,
stirring for a few seconds between each addition: pork, beef, chicken,
shrimp. As soon as you’ve added and tossed the shrimp, add the
mushrooms and cabbage. Cook until cabbage is wilted. Add scallions,
soy, salt, and MSG. Stir. Add the noodles and the bean sprouts, and
stir-cook for 3 min. Serve hot on a warm platter.

(this an adaptation of Joyce Chen’s recipe) From: Michael Loo

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Popularity: 3% [?]

Title: Canned Foods For Special Diets
Categories: Canning, Information
Yield: 1 servings

The cost of commercially canned special diet food often prompts interest
in preparing these products at home. Some low-sugar and low-salt foods
may be easily and safely canned at home. However the color, flavor and
texture of these foods may be different than expected and be less
acceptable.

CANNING WITHOUT SUGAR

In canning regular fruits without sugar, it is very important to select
fully ripe but firm fruits of the best quality. Prepare these as
described for hot-packs for each fruit, but use water or regular
unsweetened fruit juices instead of sugar syrup. (For more information
see additional publications for individual fruits.) Juice made from the
fruit being canned is best. Blends of unsweetened apple, pineapple, and
white grape juice are also good for filling over solid fruit pieces.
Adjust headspaces and lids and use the processing recommendations given
for regular fruits. Add sugar substitutes, if desired, when serving.

CANNING WITHOUT SALT (REDUCED SODIUM)

To can tomatoes, vegetables, meats, poultry, and seafood, follow the
normal procedures for canning, but omit the salt. In these products,
salt seasons the food but is not necessary to ensure its safety. Add
salt substitutes, if desired, when serving.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 4% [?]

Title: DIP IN SOUR DOUGH
Categories: Dips
Yield: 8 servings

1 pk Leek or vegetable soupmix
1 pk Chopped spinach, frozen
2 c Sour cream
1 c Mayonnaise
1 lg Garlic clove, minced
1 cn Water chestnuts, chopped
1 lg Sour dough loaf, round

Combine all ingredients, except bread, together.
Carefully scoop out a large hollow through the top of
the sourdough and fill with the dip mixture. Cover
loaf with aluminum foil and refrigerate at least 2
hours. Cube the bread taken from the centre of the
loaf and serve with the dip.

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Popularity: 16% [?]