from The 8-week Cholesterol Cure Cookbook

Creamy Cucumber Dressing – makes about 2 cups

1 cup plain nonfat yogurt
1/2 medium cucumber, chopped fine
1 tsp fresh-squeezed lemon juice
1 clove garlic, minced very fine
1/2 tsp salt
1/2 tsp ground white pepper

Blend ingredients together in a jar and store in the refrigerator.
Use generously with falafel as well as with fresh green salads.

Serving size: 1/4 cup Calories: 19.4 Fat: .081 grams
Cholesterol: 3.004 mg Sodium: 145 mg

Popularity: 7% [?]

BLUEBERRY BANANA MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Sugar
2/3 c Butter (Land O Lakes)
1/4 c Buttermilk
2 Eggs
1 t Vanilla
3 md Ripe banana (2 cups)
2 c All-purpose flour
3/4 ts Baking soda
1/8 ts Salt
1 c Fresh/frozen blueberries

Heat oven to 350. In larger mix bowl, combine sugar,
buttermilk, butter, eggs and vanilla. Beat at medium
speed, scraping bowl often until creamy (1-2 min). Add
flour, baking soda, and salt. Beat at low speed until
moistened (1-2 min). By hand, stir in blueberries.
Spoon into paper lined muffin cups. Bake for 25-30
min. or until toothpick inserted into the center comes
out clean. Remove from pan, cool and sprinkle with
powdered sugar.

From: “My-Hanh T. Cao”

Date: Mon, 28 Oct 1996 23:07:28 -0600

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Popularity: 3% [?]

Title: GENERIC IMPOSSIBLE PIE
Categories: Casseroles
Yield: 4 servings

————————–FILLING————————–
1 1/3 c Milk
4 Eggs
5/8 c Bisquick
1/2 ts Garlic salt
1/4 ts Pepper, black
1 ts Herbs

———————–THINGS TO ADD———————–
1 c Meat, cooked; chopped
1 1/2 c Vegetables; bite-sized
1 c Mushrooms; pieces
6 Onions, green; thinly sliced
1/2 Onions; chopped or rings
2 Bell peppers; rings/chopped
1 c Cheese, shredded

Meat can be chicken, turkey, beef, ham, or even bacon.
Vegetables can be anything your family likes and you
have in the freezer or garden: green beans, corn,
carrots, peas. If you use a watery vegetable such as
tomatoes or zucchini, be sure to drain well. Cheese
can be whatever will go well with the meat: ham and
swiss, beef and cheddar, chicken and monterey jack,
garden vegetables and parmesan, shrimp or crabmeat and
almost anything. For a vegetable quiche, just use
vegetables and more cheese.

Preheat oven to 400. Thaw and drain vegetables.
Spray one foil pie plate per 2 servings with nonstick
spray. Mix meat, vegetables, and cheese in pie plate.
(If desired, reserve 1/8 c cheese per pie plate to
sprinkle on top for last 5 minutes of baking.) Beat
filling ingredients until smooth (15 seconds in
blender). Pour into plate (s). Bake 20 minutes. Cool 5
minutes.

Sylvia’s comments: this is a wonderful, flexible
dinner pie. Great for whatever leftovers you need to
use up. I don’t care what anyone says, you can’t fit
8 servings’ worth into one pie plate.

Copyright 1994 by Sylvia Steiger, THE.STEIGERS on
GEnie, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook
and PlanoNet Lowfat Luscious echoes

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Popularity: 7% [?]

GEORGIA’S ONION SOUP

Recipe By :FROM MY GARDEN Show #5529
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 onions, — sliced
4 tablespoons butter
4 cups vegetable stock
1 cup white wine
Salt
Pepper
2 tablespoons fresh herbs, — chopped
Cornbread
Cheese

In large sauce pan place onion and butter. Saute until soft. Add stock,
wine, salt, pepper and herbs. Simmer for about 35 minutes. In serving bowl
place cornbread and sprinkle with cheese. Pour over soup. Serve.

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Popularity: 16% [?]

Title: SNICKERDOODLES
Categories: Cookies
Servings: 72

1 c BUTTER FLAVOR CRISCO
1 3/4 c Sugar, divided
2 Eggs
1 t Vanilla
2 1/4 c All-purpose flour
2 t Cream of tartar
1 t Baking soda
3/4 t Salt
1 t Cinnamon

1. Preheat oven to 400′F.

2. Cream Butter Flavor Crisco, 1 1/2 cups sugar, eggs and vanilla
thoroughly in large bowl at medium speed of electric mixer. Combine flour,
cream of tartar, baking soda and salt. Stir into creamed mixture.

3. Shape into 1″ balls. Combine remaining 1/4 cup sugar and cinnamon in
small bowl. Roll balls of dough in cinnamon-sugar mixture. Place 2″ apart
on ungreased baking sheets.

4. Bake at 400′F. for 7-8 minutes. Removr to wire racks to cool
completely.

Makes 6 dozen cookies.

MMMMM

Popularity: 8% [?]

Title: Doggie Biscuits
Categories: Misc, Pets
Yield: 1 Servings

1 1/2 c Flour
1 1/2 c Whole wheat flour
1 c Rye flour
1 c Oats
1 c Cornmeal
1/4 c Liver powder*
1 ts Salt
1 ts Garlic powder
1 Egg
1/2 c Vegetable oil
1 3/4 c Beef broth

*Liver powder available in health food stores.

Mix flours and all other dry ingredients in a large
bowl. Add egg,oil and beef broth. Mix the dough,
adding enough additional flour to make a dough that
can be rolled. On a floured surface, roll to 1/2″
thickness, then cut with cookie cutter into desired
shapes. Prick with a fork halfway through each biscuit
and bake on foil-covered cookie sheets for 2 hours at
300. Turn the heat off,but keep the biscuits in the
oven until hardened. Store up to 3 months in plastic
bag in refrigerator.

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Popularity: 3% [?]

Asparagus Salad With Raspberry Vinaigrette

Recipe By : LSS Collection
Serving Size : 4 Preparation Time :0:00
Categories : Salads- Other

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds asparagus — washed well
— cut into 1′ pieces
1 large red bell pepper — seeded and cut
— into 1″ pieces
1 medium red onion — chopped
1/2 cup raspberry vinegar
1/2 cup water
1 tablespoon honey
1 teaspoon parsley

Steam the asparagus pieces for 2 minutes.
Plunge into cold water to stop cooking. Drain.

Place asparagus, red pepper and onion into a plastic bowl (with cover).

Blend vinegar, water, honey and parsley in a separate bowl; pour over
vegetables.

Adjust seasonings if desired (may want to add more sweetness).

Stir, cover and refrigerate for at least 24 hours.
Stir occasionally.
.
Serve cold.

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Popularity: 8% [?]

Title: Summertime Shrimp Salad *
Categories: Seafood, Salads, Apples
Yield: 4 servings

MMMMM———————-PATTI – VDRJ67A—————————

MMMMM————————–DRESSING——————————-
1/2 c Miracle whip
1 tb Lemon juice
1 ts Dried chives; chopped
1/2 ts Basil; crushed
1/2 ts Salt

MMMMM—————————SALAD——————————–
1 1/2 lb Shrimp; cleaned, cooked
2 Eggs; hard boiled, chopped
1 c Apples; chopped
1 c Celery; chopped
1/2 c Green onions; chopped

Mix dressing, juice and seasonings in a large bowl. Add remaining
ingredients; mix lightly. Cover and chill.

MMMMM

Popularity: 2% [?]

Title: FISH STOCK
Categories: Soups, Oriental
Yield: 1 servings

9 lb Fish bones
-from any firm-fleshed
– whitefish, such as:
-Sea bass, Rockfish, Halibut
4 qt Water
8 oz Yellow onions;
– coarsely chopped
1 lb Carrots; coarsely chopped
4 oz Shallots; coarsely chopped
1 c Coarsely chopped leeks *
* white part only
1/4 c Parsley; loosely packed
4 Sprigs fresh thyme; -=OR=-
1/2 tb -dried thyme
2 Whole bay leaves
-(preferably imported)
4 Garlic cloves
– lightly crushed
– and left unpeeled
1 tb Whole black peppercorns
Salt to taste

RINSE THE FISH BONES well under cold running water. Place the bones in a
large stockpot, cover with water and bring the mixture to a simmer. Cook
for 10 minutes, skimming frequently. Add the rest of the ingredients and
simmer for 1 hour. Remove the fish bones and vegetables with a slotted
spoon. Strain the stock through a cheesecloth-lined strainer. Allow to cool
and skim the surface. Divide in small containers and freeze for future use.
Makes 4 Quarts

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Popularity: 4% [?]

Title: Company Cheese Spread
Categories: Appetizers, Cheese/eggs, Dips
Yield: 2 cups

4 oz Low-fat sharp cheddar cheese
4 oz Non-fat ricotta cheese
1/2 c Walnuts
1/2 c California Dried Figs
1/4 c Parsley sprigs
1/4 c Chunked red bell pepper
-OR-
2 tb -Canned pimento
1 Garlic clove
2 tb Low or non-fat milk

If using a food processor, cut low-fat cheddar cheese into cubes. Process
until finely chopped. Add ricotta cheese, process about 10 seconds. Add
remaining ingredients, except milk, and process until all ingredients are
finely chopped. Add milk as needed to reach desired consistency. Serve
with crackers or crisp vegetable sticks.

Each serving contains about: Calories 79.3, Fat 5.61G, Sodium 58.0MG,
Cholesterol 10.4MG, Protein 3.58G, Carbohydrates 4.71G, Fiber 1.10G

Source: Fabulous Figs The Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Popularity: 25% [?]