Title: Mexican Cheese Dip
Categories: Low-cal, Low-fat, Low-sodium, Low-cholest, Mexican
Yield: 6 servings

1 c Plain low-fat yogurt
1/2 c Low-fat cottage cheese
2 T Unsalted margarine
1 Minced garlic clove
2 T Chopped green chilies
1 t Chili powder
1/8 t Ground black pepper

In small bowl, combine all ingredients. Cover and refrigerate about 1
hour. Stir well before serving. Serve with assorted fresh
vegetables.

APPROXIMATE NUTRIENT ANALYSIS PER SERVING:

75 calories, 4 g protein, 5 g fat, 4 g carbohydrate, 3 mg
cholesterol, 110 mg sodium, 120 mg potassium

FOOD GROUP UNITS:

1/2 Meat and Alternatives: Very Low Fat; 1/2 Fat: Polyunsaturated

From Heart Smart: Low-Cholesterol Living, Second Edition, by Gail L.
Becker, RD, copyright 1987.

MMMMM

Popularity: 4% [?]

Spicy Pumpkin Bisque

Recipe By : Dave DeWitt Nancy Gerlach, “The Whole Chili Pepper Book”
Serving Size : 4 Preparation Time :1:00
Categories : Vegetables Soups (Hot), Stews Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — chopped
2 cloves garlic — chopped
1 tablespoon butter
1 16-oz. can pumpkin puree
4 cups chicken stock
1 1/2 teaspoons dried, ground small red chilies
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/2 teaspoon sugar
1/4 cup dry sherry
1 cup Half-and-half
grated nutmeg — for garnish

Saute the onion and garlic in the butter until they are soft and
transparent. Add the pumpkin, stock, chilies, pepper, allspice, sugar, and
sherry. Bring to a boil, then reduce the heat and cover. Simmer for 30
minutes. Place the mixture in a blender and puree until smooth. Return the
soup to the pot; add the half-and-half and simmer until heated through.
Garnish with nutmeg and serve.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

QUINCE MARMALADE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/3 lb Quinces
1 Orange
4 1/2 lb Sugar
1 c Orange juice
2 c Water

Wash, quarter, and core quinces. Quarter, seed, but
do not peel orange. Put quinces and orange through
food chopper. Add sugar, water, and orange juice.
Simmer slowly, stirring frequently, until juice sheets
from spoon. The Household Searchlight

– - – - – - – - – - – - – - – - – -

Popularity: 15% [?]

LUNCH IN A MUG: SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Microwave Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Non-fat dry milk powder
1/4 c Non-dairy creamer
2 tb Instant chicken bouillon
-granules
1 tb Dried vegetable flakes
1/2 ts Dried parsley flakes
1/2 ts Dried summer savory
1/2 ts Salt
1/4 ts Onion powder
1/4 ts Pepper

To serve: 2 Tbsp uncooked instant rice, optional, 3/4
cup water

In small bowl, combine milk powder, creamer, bouillon
granules, vegetable flakes, parsley flakes, savory,
salt, onion powder and pepper. Store in airtight
container for no longer than 6 months.

To make one serving of soup, place instant rice
(Minute Rice) and 3 Tbsp dry soup mix in microwave
safe mug. Place 3/4 cup water in 1 cup measure and
microwave on HIGH for 1 1/2 to 3 minutes or until it
boils. Pour boiling water into mug with rice and soup
mix; stir. Cover with plastic wrap and let stand for 5
minutes or until rice is tender.

Posted by Allison Cozzi. Courtesy of Fred Peters.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

30 Little Filled Pies

3 1/4 – 3 3/4 cup all purpose
flour
1 pkg quick rise/active dry yeast
2 tablespoon sugar
1 teaspoon salt
1 cup water
1/2 cup butter/margarine
CHEESE FILLING – FOR 15 PIES
1 egg
1/2 cup ricotta cheese
2 tablespoon parmesan cheese
2 teaspoon parsley
1 cup grated mozzarella cheese
SAUSAGE CHEESE FILLING – FOR 15
1/2 lb pork sausage browned and
drained
3/4 cup grated swiss cheese
2 teaspoon mustard
1 tablespoon horseradish

In large mixer bowl, combine 2 cup flour, yeast, sugar
and salt. Heat water and butter to 120-130 degrees. Add
liquid to flour mixture and blend at low speed until
moistened; beat 3 minutes at medium speed. By hand,
gradually stir in enough remaining flour to make a soft
dough. Knead on floured surface until smooth and elastic,
3-5 minutes. Divide dough into 6 parts and place each in a
small plastic sandwich bag. Flatten to a disk shape and
let rest for 5 minutes. These disks may be refrigerated or
frozen for convience. When ready to use bring to room
temperature. For immediate use, let disks rise 15 minutes
before dividing and shaping. Divide each part into 5
pieces. Pat each piece into a 4 inch circle and place on
greased cookie sheet. Spoon about 1 tablespoon filling on
each circle. Fold half of circle over filling. Seal edge
by pressing with a fork. Brush tops with beaten egg. Bake
at 400 degrees for 12-15 minutes until golden brown.
Remove from cookie sheet. Serve warm.
FILLINGS – Combine the ingredients for the cheese
filling and thencombine the sausage cheese filling to make
the two fillings.

Notes: We used puff-pastry dough for the shells “Gimme
Lean” Vegetarian Sausage for the sausage pies and they
turned out great…

Popularity: 4% [?]

Lemon Curd No. 2651 Yields 1 Cup

3/4 Cup Granulated Sugar 1/3 Cup Lemon Juice
3 Tbls Cornstarch 1 tsp Lemon Rind, Grated
3/4 Cup Water 2 Tbls Butter
1 Egg, Lightly Beaten

Stir the sugar and cornstarch in the top portion of a double boiler.
Stir in the water.
Beat in the egg, lemon juice and lemon rind.
Cook over – not in – boiling water until the mixture thickens.
Remove from the heat.
Stir in the butter,
Cool.

Popularity: 7% [?]

Date: Tue, 21 Feb 95 12:54:22 EST
From: aiko@epoch.com (Aiko Pinkoski)

Here is one of my current favorite recipes, quick and delicious.
It freezes well also. Serves about 4 as a main dish.

Lentils Ole (originally from the Jane Brody Good Food Gourmet, modified)

1c lentils
3c water
1/2c chopped scallions (green white parts), or onion (either is good)
1/2c green peppers, diced
1/2c red peppers, diced
1 TBSP chili powder (adjust to taste, esp. if you use spicy chili powder)
1/2 tsp cumin seeds, crushed (what I use) or 1 tsp ground cumin
4 cloves minced garlic
1-2 TBSP red wine vinegar
1 8oz can tomato sauce
1 TBSP molasses

Bring the lentils and water to a boil, then cover simmer for about 25 – 30
minutes until soft but not mushy. While the lentils cook, saute the scallions,
pepppers, garlic, chili powder and cumin in 1 TBSP vinegar til the vegetables
are limp (about 2 mins). (NB: I do use a nonstick pan for this step.)
Add tomato sauce and molasses, cook for 1 minute (scrape the stuck pieces
off the pan), taste and add more vinegar if needed (I usually add another
TBSP). Add mixture to lentils and cook until heated through.

Great over rice, or maybe as a burrito or taco filling (recommend using less
than 3c. water then, since this comes out very sauce-y).

Popularity: 11% [?]

Red Hot Barbecue Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Barbecue Beef
Chicken Pork
Seafood Four Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup molasses
1/4 cup prepared mustard
1/4 cup packed brown sugar
3/4 cup vinegar
1/2 cup pineapple juice
1/4 cup worcestershire sauce
1/2 teaspoon Tabasco sauce

Put molasses, mustard, and brown sugar into a small bowl; stir to mix well.
Add remaining ingredients; mix well. Makes about 2 cups.

– - – - – - – - – - – - – - – - – -

Popularity: 10% [?]

Title: Creme Brulee
Categories: Desserts Londontowne
Servings: 4

4 ea Egg yolks 3 T Sugar
1 x Pinch salt 2 c Table cream
1 t Vanilla 1 x Fresh sliced peaches
1 x Fresh strawberries

Beat egg yolks until slightly thickened. Gradually add sugar and a pinch
of salt. Scald table cream and pour slowly into egg mixture, stirring. Add
vanilla and pour into baking dishes. Set them in a pan with 1″ of water
and bake at 350 degrees for 45 mins to 1 hour. Test with clean knife.

Can be prepared a day ahead. Sprinkle top with sugar and/or top with fresh
sliced peaches or strawberries.

Mrs. Brice McAdoo Clagett

—————————————————————————–

Popularity: 13% [?]

Title: SWISS CHICKEN ENCHILADAS
Categories: Poultry, Mexican, Cheese/eggs
Yield: 10 servings

1 8 oz pkg. cream
-cheese,softened
1 6 oz pkg. Corn Tortillas
1/4 c Milk
1 10 oz can mild enchilada
-sauce
2 c Cubed,cooked chicken
3/4 c (6 oz.) container frozen
-avocado dip
1/2 c Sliced green onions
1/4 c Slivered almonds
1/2 c Dairy sour cream
4 oz (1 cup) shredded Monterey
-Jack cheese

Sliced radishes or almonds

Heat oven to 375 degrees.In a large bowl,combine cream cheese and milk.Stir
in chicken,onions,1/4 cup almonds and 1/2 cup Jack cheese. heat tortillas
as directed on package.Spoon about 1/4 cup filling down center of each warm
tortilla;roll up.Place seam side down in ungreased 13 x 9″ baking dish.Pour
enchilada sauce evenly over tortillas;sprinkle with remaining Jack cheese.
Bake @ 375 degrees for 10 to 15 minutes or until bubbly.In small
bowl,combine avocado dip and sour cream.Spoon over warm enchiladas. Garnish
with radishes or almonds.

Makes 10 enchiladas.

—–

Popularity: 14% [?]