1/2 tsp. dill weed
1/4 tsp. garlic salt
1/4 tsp. lemon pepper
1 pkg. Hidden Valley Ranch dressing mix
3/4 c. oil
1 lb. oyster crackers

In a fairly large bowl, mix all the spices with the oil. Add oyster
crackers and stir well. Spread out in jelly roll or other large pan
with sides. Bake at 250 for 15 to 20 minutes, stirring a couple of
times. Cool and eat.

Popularity: 3% [?]

Title: Lemon Tuna Pasta
Categories: Kids, Fish, Pasta, Everyday
Servings: 4

4 ts Butter
1 ts Oil; olive
4 lg Garlic cloves, chopped
1/8 c Lemon juice
3 ts Capers, drained
18 Black olives,pitted sliced
2 cn Tuna; chunk,drained
Pasta; penne , cooked anddr
4 ts Butter (add at end)

Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add
lemon juice, capers and olives and cook another 2 minutes. Turn heat to
lowest setting. Add tuna separate it (do NOT flake) with a fork. Heat
through, stirring gently. Drain pasta. Add remainder of butter and sauce to
hot pasta, tossing well.
posted by Anne MacLellan

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Popularity: 3% [?]

Title: DIABETIC ANISE RAISIN BREAD
Categories: Breads, Fruits
Yield: 1 servings

2 c -2tsp flour
2 1/2 ts Baking powder
3 tb Reduced-calorie margarine
1 ts Reduced-calorie margarine
1/2 c Skim milk
1/4 c Sugar (or sweetneder equiv)
1 tb Anise seeds, crushed
1/4 ts Anise extract
1/2 ts Lemon extract
1 Egg
1/4 c Raisins

Preheat oven to 350 F. In a large bowl, combine flour and baking
powder. Add margarine and blend with fork until mixture resembles
coarse crumbs. In a medium bowl, combine reamining ingredeints,
except raisins. Beat with fork or wire whisk until blended. Add this
mixture and raisins to dry ingredients, stirring until all
ingredients are moistened. Place ain a 4×8″ nonstick loaf pan or one
that has been sprayed with a nonstick cooking spray. Pat down dough
gently with slightly wet fingertips. Bake 30 minutes, or until
toothpick inserted in the cneter comes out clean. Cool in pan 10
minutes, then invert onto a rack to finsih cooling. From *Prodigy’s
Food and Wine-Healthy Eating Bulletin Board, from Bridget Benjamin -
PHFC09A.

MMMMM

Popularity: 4% [?]

Date: Mon, 21 Jun 93 14:27:56 PDT
From: Peter_Brooks

Note: This is a first cut at a recipe. It’s heavy on canned goods
and thus salt. It is reasonably low fat, since the only fat was in the
pre-prepared crust. I also made 2-3X times the sauce/toppings that
I really should have done. So it goes.

Superfast Pizza (EXPERIMENTAL, POTENTIALLY VEGAN)

Crust: 1 large prepared: (I have a serious weakness for fresh bread.
In self defense, I gave up baking. Those with no problems with breads
or baking, substitute your favorite crust. IMHO, whole wheat would be
perfect.) The commercial crust would be the only non-vegan
ingredient, as far as I know.

Sauce: (makes enough for at least two pizzas. should freeze well.)
1 can S W pasta sauce. Contains no oil. Not too bad for sodium, for once.
1 14 ounce can beans. I used S W Pinquinto beans, a small bean about the
size of a black bean, but closer in looks and taste to a Pinto. This
is somewhat spiced up (mexican style flavorings), so I carried the theme.
Spices and herbs to taste: I use powedered garlic, oregano, fresh ground
black pepper. To continue the mexican style, I used a bit of cumin.
(Hey, mexican style pizza is pretty good, though I had to watch out
for the jalopenos at Renato’s pizzeria in East San Jose… )

In a medium bowl, combine the pasta sauce and beans. Stir to mix.
Add spices to taste. You won’t need to add salt. (The pinquintos had
about 400mg salt per half/cup…)

More toppings: Also made enough for two…

One medium yellow onion, sliced.
1 cup (3 ounces) mushroom, sliced.
1 ounce dried tomatoes. (home dried, no oil.)
1 ounce (far too much) nutritional yeast. I suspect 1/4 ounce would be
better for this.

Saute the onion and mushroom via your favorite method. (I used cooking spray,
since I had previously ‘deseasoned’ my frying pan. To deglaze, I used
vinegar.) 30 seconds before quitting, add the dried tomatoes. Enjoy
the odors.

{Prebake the crust. I didn’t, but wish I had).

Assembly:

Place the onion/mushroom on the (prebaked) crust.
Spread the sauce/beans over the toppings and spread to cover.
Sprinkle the nutritional yeast over the sauce. Make sure the yeast is all
in contact with the sauce. (prevents burning.)

Bake. (I baked the unbaked assemblage 11 minutes in a preheated 400
degree convection oven. With the *recommended* quantities, this should
be sufficent in any oven. If the crust is prebaked and already warm, it
will be very short, indeed; all you’ll need to do is warm/crisp the
sauce/yeast.)

Serve.

Popularity: 4% [?]

PINTO BEAN AND FETA CHEESE QUESADILLAS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cheese Pulses and
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cn Pinto Beans — drained
Rinsed *
3/4 c Red Onion — chopped
3/4 c Fresh Parsley — chopped
1 1/2 Jalapeno Peppers — seeded
And minced
1 1/2 ts Chili Powder
1/2 ts Cumin
6 Flour — tortillas
4 oz Feta Cheese — crumbled
Vegetable Oil

* 15-16 ounce cans.

Combine first 6 ingredients in processor. Process
until very chunky puree forms. Transfer to bowl and
season with salt and pepper. Place one tortilla on
work surface. Spread with 1/3 of the bean mixture.
Top with 1/3 of the cheese, then another tortilla.
Heat heavy medium skillet over medium heat. Brush
with oil. Add quesadilla; cook until beans are heated
and tortillas are brown, about 4 minutes per side.
Repeat with remaining tortillas, beans and cheese.

Makes 3 large servings.

Recipe By :

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Popularity: 3% [?]

Title: Pork Collioure Stew
Categories: Meats, Soups, Main dish
Yield: 8 servings

4.00 lb Pork shoulder
– trimmed of fat,
– cut into 1-in cubes
0.50 tb Salt
0.50 ts Ground black pepper
0.25 c Vegetable oil
1.00 md Onion
– peeled and roughly chopped
2.00 tb Flour
2.00 c Dry white wine
0.25 c Tarragon vinegar
2.00 tb Grated horseradish
2.00 tb Grainy mustard
0.50 c Fresh lemon juice
4.00 c All-purpose broth
-OR low-sodium chicken broth
2.00 Bay leaves
4.00 Sprigs fresh thyme; -=OR=-
0.50 ts -Dried thyme
0.50 c Whipping cream
3.00 md Parsnips; peeled
– and cut into 1-in rounds

PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle
with desired salt and pepper. Heat the oil in a Dutch oven over
medium-high heat on top of the stove. Add the pork, without crowding,
and brown well on all sides. You may have to perform this operation
in batches. Remove the pieces to a plate as they are brown. Pour off
all but about 2 tablespoons fat. Reduce heat to low and replace the
pot on the stove. Add the onion and cook 5 minutes, scraping up any
brown bits that cling to the pan. Add the flour and cook another
minute, stirring. Add the wine, vinegar and broth and bring to a
boil. Return the pork to the pot with any juices on the plate and add
bay leaves and thyme. Cover tightly and transfer the pot to the oven.
Cook for 1 1/4 hours, or until meat is barely tender. Remove the
casserole from the oven and, using a slotted spoon, remove the meat
from sauce and set aside. Strain the sauce through a fine sieve into
a container and discard onions and herbs. Replace the meat in the
pot, add horseradish, mustard, cream, lemon juice and parsnips. Cover
and replace in oven for 20-to-30 minutes or until meat is tender and
parsnips are cooked. Remove from oven and serve with boiled potatoes
or buttered noodles.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Popularity: 6% [?]

LEMON CURD FILLING

Recipe By : BAKERS’ DOZEN (FLO BRAKER) SHOW #BD1A15
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large eggs
3 egg yolks
1/2 cup sugar
6 tablespoons strained lemon juice — (2 lemons)
1 tablespoon finely grated lemon zest
3 ounces unsalted butter — (6 tablespoons)
chilled and cut into 6 pieces

In a 1 1/2 quart heavybottomed saucepan, whisk briefly to combine the eggs,
egg yolks, sugar,
lemon juice, and lemon zest. Add the pieces of butter, and place the
saucepan over medium
heat, stirring constantly over the entire bottom. Cook the mixture without
boiling until it begins to
developbody and thicken. Remove from heat and pour through a stainless steel
sieve into a
bowl. Cover the surface with plastic wrap, poke a few small slits in the
plastic with the tip of a
paring blade allowing steam to escape while cooling. Refrigerate (curd will
thicken).

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Popularity: 4% [?]

Title: Beaumont Inn Smoked Sausage Mushrooms
Categories: Side dish, Meat sausag, Appetizer, Mushroom
Yield: 12 servings

1/2 lb Fresh; ground smoked Sausage
– cooked and drained
24 lg Mushrooms; stems removed
1/2 lb Cream cheese
1 oz Parmesan cheese; grated

Recipe by: Beaumont Inn

Cook mushrooms at 350 degrees for 7 minutes. Allow to cool. Mix cooled
sausage, cream cheese, and Parmesan. Fill each mushroom with 1 teaspoon of
filling. Bake at 350 degrees for 7 minutes.

Note: If ground smoked sausage isn’t available you can add 1/2 teaspoon of
a liquid natural smoke product (like Wright’s) to 1/2 pound ground pork
(not pork sausage).

Entered for you by: Bill Webster

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Popularity: 3% [?]

YELLOW TOMATO SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces Low-Fat
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion,diced
5 Garlic cloves,minced
1/2 c Fruity olive oil
6 lb Yellow tomatoes,peeled,
-seeded and cut into chunks
-(may use red tomatoes)
1/2 c Tomato paste
2 sm Canned chipotle chiles,
-chopped
2 Epazote leaves (a pungent
-Mexican herb available in
-Latin markets)
1/2 bn Cilantro,chopped

In a stainless steel saucepan, saute the onion in olive oil until soft. Add
garlic and saute briefly. Add tomatoes, tomato paste, chiles and epazote.
Simmer 15 minutes.

Add chopped cilantro and season to taste with salt and pepper.

Puree, if desired, for a smoother texture.

Makes approximately 2 quarts (about 8 servings).

Sauce may be refrigerated up to two weeks or frozen for up to six months.

NOTE: If good vine-ripened tomatoes are not available, substitute three
28-ounce cans pear-shaped tomatoes, drained. Another variation is to add 1
teaspoon toasted, ground cumin seed to the sauce. Fresh serrano or jalapeno
chiles may be substituted for the chipotle chiles.

Nutritional analysis per serving: 215.3 calories; 13.1 grams total fat;
(1.8 grams saturated fat); 2.8 grams protein; 19.4 grams carbohydrates; 0
milligrams cholesterol; 19.1 milligrams sodium.

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Popularity: 5% [?]

Title: CHAYOTE RELLENO
Categories: Desserts, Mexican
Yield: 6 servings

3 sm Chayotes (about 6 ounces
-each)
1/2 c Almonds
1/2 c Sugar
3 Eggs
1 tb Brandy
1 ts Vanilla
2 tb Milk or cream
1 pn Nutmeg
1 1/2 c Sponge cake or pound cake,
-crumbled into fine crumbs,
Plus 2 tablespoons for
-topping (see note)
1/2 c Golden sultana or black
-raisins
3 tb Slivered almonds
1 c Softly whipped cream, barely
-sweetened

This is a use for chayote that I would never have thought of, but it sounds
really good.

I love to shock people with the unexpected, such as serving these stuffed
chayote shells for dessert. In this recipe, chayote’s delicate texture and
taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge
cake to make an elegant pudding-like filling for the pale-green shells.
They are abso- lutely delicious and something you might have been served in
one of the fine old households of colonial Mexico.

Cut the chayote in half lengthwise and steam for 35 minutes, or until just
tender. Do not overcook–you don’t want the shells to collapse when you
scoop them out.

Meanwhile, combine the almonds and sugar in a food processor and grind
until the almonds are fairly fine.

Preheat oven to 375 degrees F.

When the chayote is cooked and cool enough to handle, remove the seed, and
scoop out the pulp, leaving a 1/2-inch-thick shell. Set aside.

Place the chayote pulp in the processor with the ground almonds; add eggs
and process to a puree. Add the brandy, vanilla and milk or cream. Blend.
Pour mixture into a bowl and stir in nutmeg, cake crumbs and raisins.

Spoon the pudding mixture into the chayote shells (you will have about 1
1/2 cups left over) and place them in a greased baking dish. Sprinkle
slivered almonds and reserved cake crumbs over the tops. Bake stuffed
shells for 30 minutes. Pour remaining pudding mixture into a greased loaf
pan and bake for 25 minutes.

Serve warm, topped with whipped cream.

Serves 6 lucky people. (The pudding loaf serves 4.)

Note: I cheat and buy a frozen pound cake to use for this recipe.

PER SERVING: 420 calories, 10 g protein, 54 g carbohydrate, 20 g fat (7 g
saturated), 192 mg cholesterol, 141 mg sodium, 3 g fiber.

From an article by Jacquiline Higuera McMahan in the San Francisco
Chronicle, 6/2/93.

Posted by Stephen Ceideburg

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Popularity: 4% [?]