Macaroni Meal-In-A-Casserole

Recipe By :=20
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Casseroles
Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Salt
3 Quarts Water — boiling
2 Cups Macaroni — elbow (8oz)
1 Can Peas,sweet — undrained (17oz)
1/4 Cup Butter or margarine
1/4 Cup Flour
1/4 Teaspoon Pepper
1/8 Teaspoon Mustard — dry
2 Cups Milk
1 Cup Ham,cubed cooked (opt — 1lb)
1 1/2 Cups Cheddar cheese,sharp — grated
1/2 Cup Olives — pimiento-stuffed
2 Tablespoons Onion — chopped
—————————-CHEESE CRUMB T
1/4 Cup Cheddar cheese,sharp — grated
2 Tablespoons Butter or margarine — melted
2 Tablespoons Bread crumbs — dry

1. Add 1 tablespoon salt to rapidly boiling water; gradually add macaroni so
water continues to boil.

2. Cook, uncovered, stirring occasionally, until tender; drain in colander and
set aside.

3. Drain peas, reserving 1/2 cup liquid.

4. Melt butter over medium heat; stir in flour, pepper, mustard and
remaining tablespoon salt.

5. Gradually stir in milk and reserved liquid from peas; cook, stirring
constantly, until sauce boils for 1 minute.

6. Combine sauce, peas, ham, cheese, olives and onion with macaroni.

7. Turn mixture into 2 1/2-quart casserole; sprinkle with Cheese Crumb
Topping.

8. Bake in preheated 375′F. oven 20 to 25 minutes, or until bubbling hot. ***
CHEESE CRUMB TOPPING *** Combine all ingredients. MMMMM Charrin’ off the Ol’
Point..from the O

BBS: Computer Specialties BBS Date: 08-12-93 (09:05) Number: 62724 From:
RANDY RIGG Refer#: NONE To: ALL Recvd: NO Subj: Oriental Popcorn Conf: (149)
COOKING

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Popularity: 14% [?]

Title: SNOW PEAS WATER CHESTNUTS
Categories: Diabetic, Side dish, Vegetables
Yield: 4 sweet ones

2 c Fresh snow peas;
1 cn (8oz) water chestnuts;
-(1 cup) sliced
2 ts Walnut oil;
ds Sesame oil;
Salt and pepper to taste;

Trim ends and strings off snow peas. Rince and drain
water chesnuts. Dry on paper towel. In a large
non-stick skillet or a wok, heat walnut oil and sesame
oil. Add snow peas and stir-fry about 2 minutes. Add
water chesnuts and stir-fry 2 minutes. Season with
salt and pepper. Food Exchange per serving: 2
VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE; CAL: 99; CHO:
0mg; CAR: 10g; PRO: 3g; SOD: 69mg; FAT: 3g;

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O’Brion and her

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Popularity: 4% [?]

Date: Wed, 09 Nov 94 08:26:00 EST
From: “Shanks, Mira L.”

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Creamy New York Cheesecake

2 (32oz) cartons Non-Fat plain yogurt
1/2 cup of honey
2 teaspoons vanilla
4 tablespoons of arrowroot
5 egg whites

Day before drain yogurt to make Yogurt Cheese.

( I used cheesecloth pulled tightly over a large bowl and secured the
cheesecloth with a big rubberband just under the rim and then dumped the
yogurt on top of the cheesecloth and let the liquid drain into the bowl,
voila, yogurt cheese!!)

Preheat oven to 300 degrees.

Prepare Basic Graham Cracker Crust below in a springform pan and chill
while preparing the cheesecake.

With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla,
arrowroot and egg whites until thoroughly blended.

Pour filling into chilled graham cracker crust.

Bake at 300 degrees for 60-75 minutes, until center is set and surface is
lightly browned.

Remove from oven, cool to room temperature, refrigerate several hours until
thoroughly chilled.

**************************************************

Basic Graham Cracker Crust

1 1/2 cups crushed SnackWell’s Cinnamon Graham Snacks- Fat Free (appx. 1
box)
2 tablespoons sugar
1/1/2 tablespoons of Liquid Butter Buds

Crush the SnackWell’s graham crackers by placing pieces on wax paper and
rolling over them with a rolling pin, mix till moistened an press into a Pam
prepared pan.

Notes:
* I used a box of Graham Cracker Crumbs (because I don’t like the Snackwell

Graham snacks, and too lazy to crush my own graham crackers which
increased the % fat for the crust ,but not by much )
* I kept adding liquid butter buds until moist enough to cling together
when pressed
into springform pan (more like 3 tablespoons)
* I did not put any toppings on, but had blueberries, strawberries
peaches on the
side for those who wanted a topping.

The slightly modified cheesecake recipe came from: Cooking without Fat
by George Mateljan, Health Valley Foods
The Basic Graham Cracker Crust recipe came from : Butter Busters
by Pam Mycoskie

Popularity: 4% [?]

Sun Dance Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Lard
1 Onion
1/2 Celery stalk
1 Bell pepper (s)
1/2 cup Mushrooms
3 pounds Beef — coarse grind
2 tablespoons Red chile,hot — ground
1 tablespoon Red chile,mild — ground
1/2 teaspoon Oregano,dried — pref. Mexican
1 teaspoon Cumin
3 Garlic cloves
1 teaspoon Salt
16 ounces Tomatoes — whole
6 ounces Tomato paste
4 ounces Green chiles — whole
32 ounces Kidney beans in water

1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium
heat. Add the onion, celery, and bell pepper and cook until the onion is
translucent. Add the sliced mushrooms and cook for an additional five minutes.~
2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this
meat-and-spice mixture to the pot. Break up any lumps with a fork and cook,
stirring occasionally, until the meat is evenly browned.~ 3. Stir in the
remaining ingredients except the beans. Bring to a boil, then lower the heat
and simmer, uncovered, for 1 1/2 hours.
Stir occasionally.~ 4. Add the beans and their liquid and simmer, uncovered,
for 1/2 hour longer. Taste and adjust seasonings.~

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Popularity: 3% [?]

Lazy Wife’s Chili Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large can tomato juice
2 cans Zesty tomato soup
1 pound hamburger
1 can chili beans
Chili powder and pepper — to taste

Brown hamburger and drain. Combine tomato juice and soup in pan or slow cooker
. Add hamburger and beans. Boil for about 5 or 10 minutes. Then turn down he
at to keep soup hot. Add chili powder and pepper to your family’s taste. This
is a quick, easy, perfectly seasoned soup that tastes like you simmered it all
day.

busted by sooz

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Popularity: 7% [?]

Title: TOMATO BRUSCHETTA~ LO CAL
Categories: Appetizers, Low cal
Yield: 4 servings

8 ea Bread slices; french or ita
2 ea Garlic cloves; halved
1 ts Oil; olive
2 tb Onion; minced
1 ea Tomato; diced
1 pn Oregano; dried
1 pn Pepper
2 ts Parmesan cheese; optional

Toast bread. Rub one side of hot toast with cut side of garlic. Heat
oil in nonstick skillet over medium-high heat; add onion and cook,
stirring until tender. Add tomato, oregano and pepper, stir. Spoon
tomato mixture over garlic side of hot toast and serve immediately.
Alternatively, sprinkle with Parmesan and broil for 1 minute. Per
serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt.

MMMMM

Popularity: 3% [?]

Title: Red Cabbage Ii
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 sweet ones

1 t Oil; 1/2 Bay leaf;
1/2 c Onion; finely chopped; 1 T Sugar;
4 c Red cabbage; coarse shredded (sugar substitute, please)
1 c Peeled apple; chopped 1 1/2 T White vinegar;
2 Whole cloves;

In a heavy skillet, heat oil over medium high heat. Add onion and
saute until tender. Add cabbage, apple, cloves and bay leaf. Cover
and simmer about 20 min or until cabbage is tender. If cabbage gets
dry, add a small amount of water. Add sugar and vinegar to cabbage
mixture; toss gently. Cover and cook about 5 min longer. Cal 45; Fat
1g. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/4 FRUIT
EXCHANGES + 1 FAT EXCHANGES.
Nancy O’Brion’s NOTES:

I have no idea what this is like, but this is on my “to try” list.
This one I will make it for us…..

MMMMM

Popularity: 4% [?]

Caramel Sweet Potato Casserole

Recipe By : Linda Verillo from Better Homes and Gardens Dec. 1993
Serving Size : 6 Preparation Time :0:40
Categories : Casseroles Eggs
Fruit Potatoes
Vegetables Vegetarian
Fatfree Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Egg White
1/2 C Evaporated Skim Milk
3 C Sweet Potatoes, Mashed — cooked
— (about 4 med)
1/2 C Dates — pitted, chopped
2 Tbsp Maple Syrup

In med. mixing bowl, whip together egg white and evaporated skim milk.
Add yams; stir till smooth. Add dates to mixture and mix well.
Spoon mixture into a 1 1/2 qt caserole.

For topping, pour maple syrup over top of mixture in casserole. Bake in a
350 deg. F. oven for 25 to 30 min. or until hot.

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NOTES : Adapted to fatfree from original recipe.

Cal. 188.9
Fat 0.4 g
Carbs 43.6 g
Protein 4.5 g
Sodium 102 mg
Dietary Fiber 4.8 g
CFF 1.7%

Popularity: 3% [?]

Title: Grilled Sonoma Goat Cheese in Vine Leaves
Categories: Cheeses, Greek, Masterchefs, Frisco, Sfbg
Yield: 4 servings

4 ea Cheese, goat, white, in 8 ea Leaves, grape, stems
— rounds — removed
8 ea Tomatoes, sun-dried, in 16 ea Croutons, rubbed with oil
— olive oil — and baked in the oven
1 c Oil, olive

Gently pound the tomatoes until flat. Dip the rounds of goat cheese
in the olive oil, placing a flattened tomato on the top and bottom of each
round.

Wrap the cheese with grape leaves (1-2 grape leaves should cover).
Drip some olive oil on the leaves, then grill for 5 minutes on each side.

Serve the cheeses on leaves, using croutons to scoop out melted
cheese.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

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Popularity: 5% [?]

Eggplant Potato Curry w/ Basmati and Peas

Recipe By : Jump Up and Kiss Me/pg128/tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large eggplant — about 2 pounds
salt to taste
1 teaspoon black onion seed + 2 T for garnish
4 tablespoons olive oil
1 teaspoon black mustard seeds
1/2 teaspoon cumin seed
1 tablespoon ginger root — minced
2 whole new potatoes — unpeeled and diced
2 whole carrot — sliced thin 1/2 moon
1 large yellow onion — medium dice
2 cloves garlic — minced
1/2 teaspoon cayenne
3 teaspoons salt
4 tablespoons curry powder
1 tablespoon garum masala
15 ounces coconut milk
15 ounces stewed red ripe tomatoes
1 tablespoon brown sugar
2 limes — juice from
2 tablespoons hot mango pickle
Or
1 tablespoon apple cider vinegar
2/3 cup basil — fresh chiffonade
2 whole jalapeno — minced
2 cups cauliflower florets — blanched
6 cups water
3 cups basmati rice — uncooked
1 cup peas — uncooked
1/3 cup flat leaf parsley — coarsely chopped
Lime Wedge — for garnish
Ripe papaya slices — for garnish

Preheat the oven to 350F.

Cut the eggplant into large cubes and sprinkle with 1 teaspoon salt. Set in
a colander for 20 minutes.

Toast the onion seeds in the oven until fragrant. in a heavy saucepan, heat
2 tablespoons of the olive oil. Add the toasted onion seed, mustard seed,
cumin seed, and ginger. Cook on low heat until fragrant. Add the potatoes
and carrots and brown lightly,mm stirring frequently. Add the onion,
garlic, cayenne, salt, curry powder, and garam masala. Stir and cook on low
heat for 5 minutes. Add the coconut milk, stewed tomatoes, and brown sugar.
Stir, then cover and simmer for 30 minutes, stirring occasionally.

In a large skillet, heat the remaining 2 tablespoons olive oil. Add the
eggplant to the hot oil and brown. Add the lime juice. Remove from heat,
and add the eggplant to the curry mixture along with the hot mango pickle,
1/3 cup of the basil leaves, the jalapenos, and the cauliflower. Continue
cooking for 15 minutes.

In the meantime , to cook the basmati rice, bring the water to boil in a
medium pot, and add the rice. Bring to a boil again., lower heat and cover,
and simmer for 10 minutes. Add the peas to the rice and simmer for an
additional 5 minutes.

Check the curry mixture and, when the potatoes are tender, turn off the
heat. When the rice is ready, place a portion on each plate and create a
well in the center. Spoon some curry mixture into the center of the rice,
sprinkle with chopped parsley, the remaining basil, and black onion seed,
and garnish with the lime and fresh papaya slices.

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Per serving (excluding unknown items): 744 Calories; 31g Fat (36% calories
from fat); 17g Protein; 108g Carbohydrate; 0mg Cholesterol; 1496mg Sodium

NOTES : Black onion seed is available in health food or specialty stores.
You may substitute 1/2 teaspoon dried mustard for the black onion seed, but
don’t use dried mustard as garnish. You may substitute 2 1/2 teaspoons
curry powder and 1/4 teaspoon each ground cardamom and ground cinnamon for
garam masala. Hot mango pickle is a jarred condiment available at specialty
stores and health food stores.

Popularity: 3% [?]