Turkey Vegetable Burgers

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sandwiches Low Fat
Low Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Finely chopped onion
2 large Cloves garlic — chopped
1 tablespoon Water
1/2 cup Finely chopped celery
1/2 pound Ground turkey breast meat
1 teaspoon Onion powder
1 1/2 teaspoons Prepared mustard — spicy
1/4 teaspoon White pepper (optional)
1 Egg white
Dash nutmeg
3/4 cup Fat-free cereal or crackers
2 tablespoons Minced fresh parsley or

Process crackers into fine crumbs.
Preheat oven to 375. Saute onion and garlic in 1 TAB water over med-high
heat for 3-5 minutes until water evaporats. Add celery and saute, stirring,
3 minutes to soften. If vegetables begin to stick, add additional water as
needed. In large bowl, combine turkey meat, sauteed vegetables, onion
powder, mustard, pepper, egg white, nutmeg, crumbs and parsley. Mix well.
Form turkey mixture into patties and place on baking sheet or shallow pan.
Bake at 375 for 20 minutes, or until firm and brown. Yield: 4 servings. 116
calories, .8g fat, 58mg sodium, 1.1g dietary fiber

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Cajun Style Chicken Nuggets

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 envelope onion soup mix
1/2 cup plain dry bread crumbs
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon red pepper
1 teaspoon thyme
2 pounds boned and skinned chicken breast halves — 1 inch
pieces
oil for frying

Combine dry ingred in large bowl. Dip chix, coating well. Fry in 1/2 inch
oil, turning once til done. Drain on paper towel. Makes 5 doz nuggets.

– - – - – - – - – - – - – - – - – -

Popularity: 14% [?]

Date: Tue, 04 Oct 94 19:23:47 EDT
From: Libby

beans’n'greens

1 bunch (app. 20 med. leaves) collards
1 cup FRESH butterbeans (limas or blackeyed peas would work too)
1 small onion, chopped
1 or 2 fresh hot peppers, seeded and chopped
1/2 c white wine
2 bayleaves

put the wine in the pressure cooker and add the rinsed beans, the
bayleaves, and enough water to cover. put the heat on medium to
medium high, and do not cover (yet). let the beans simmer as you
prepare the greens: rinse each leaf, devein, stack flat on top of
one another, roll them up tightly, and slice across the roll to
shred them nicely. add the onions to the beans and cook until
just translucent. add the greens and the hot peppers and mix
well. put the lid onto the pressure cooker and bring up to
pressure. cook at pressure for about 3 minutes. cool the cooker
under cool water. serve the beans and greens with your favorite
vinegar (like apple cider, balsamic, or rice).

Popularity: 4% [?]

Title: MIXED FRUIT COBBLER
Categories: Desserts
Yield: 8 servings

————————–FILLING————————–
2 Pears
1 Granny Smith Apple
2/3 c Sugar
3/4 ts Ground Cinnamon
1/8 ts Ground Cloves
1/4 ts Salt
1 McIntosh Apple
16 1/2 oz Can Pitted Cherries
2 tb Quick Cooking Tapioca
1/4 ts Ground Nutmeg
1 ts Grated Lemon Peel

————————–TOPPING————————–
1 1/2 c Bisquick
2 tb Sugar
1/2 c Unsalted Chopped Mixed Nuts
1/2 c Milk
2 tb Butter
1 ts Cinnamon Sugar

———————-BRANDIED CREAM———————-
1/2 c Heavy Cream
2 tb Brandy
2 tb Powdered Sugar

Preheat oven to 350øF. Grease a 10″ square baking
dish. To make filling, core pears and apples and cut
into 1/2″ chunks; place in large bowl. Add next 8
ingredients and stir well. Spoon into baking dish. To
make topping, in large bowl, mix first 4 ingredients
until smooth; add nuts. Drop by heaping Tbs over
filling. Sprinkle with cinnamon sugar. Bake 50 – 60
minutes until lightly browned. To make brandied cream,
in a small bowl, beat heavy cream, powdered sugar, and
brandy until soft peaks form. Serve with the cobbler.
This is from one of my MIL’s clippings from Women’s
Day. Date unknown.

—–

Popularity: 6% [?]

Title: MOO GOO GAIPAN #1
Categories: Chinese, Chicken
Yield: 6 servings

Marinade:
1 tb Ginger, finely grated
1 1/2 ts Sesame oil
1 ts White wine
1/2 ts Sugar
1/4 ts Salt
1 1/2 ts Oyster sauce
1/2 ts Light soy sauce
1 ts Cornstarch
Pinch freshly ground white
-pepper
1/2 lb Chicken breasts, strips
SAUCE:
1/2 ts Sugar
2 ts Oyster sauce
1 ts Light soy sauce
1/2 ts Sesame oil
2 ts Cornstarch
1 pn White pepper
5 tb Chicken stock
3 1/2 tb Peanut oil
1 tb Ginger, minced
1/4 ts Salt
1/4 lb Mushrooms, sliced
6 oz Snow peas, sliced
1/4 c Bamboo shoots, sliced
4 Water chestnuts, sliced
1 Clove garlic, minced
1 tb White wine

1. MAKE THE MARINADE: Place the grated ginger in a
small strainer set over a medium bowl. Press hard
with the back of a spoon to extract 1 teaspoon of
juice; discard the ginger pulp. Stir in the remaining
marinade ingredients. Add the chicken and toss to
coat well. Cover and set aside to marinate for 30
minutes. 2. MAKE THE SAUCE: In a large bowl, combine
all the sauce ingredients and reserve. 3. Heat a wok
over high heat for 30 seconds. Add 2 tablespoons of
the peanut oil and turn the wok to coat with oil.
When a wisp of white smoke appears, add the ginger and
salt. Stir, using a large metal spatula, for 10
seconds. Add the mushrooms and stir fry for 10
seconds. Add the snow peas, bamboo shoots and water
chestnuts; sprinkle with a little water and stir fry
for 2 minutes. Transfer the vegetables to a bowl and
set aside. Wipe out the wok with paper towels. 4.
Heat the wok over high heat for 20 seconds and add the
remaining 1 1/2 tablespoons peanut oil. Turn the wok
to coat with oil. When a wisp of white smoke appears,
add the garlic. When it begins to brown, add the
chicken with the marinade. Spread the chicken out in
a single layer and cook undisturbed for 2 minutes.
Turn the chicken pieces over and cook for 1 more
minute. Drizzle the wine down the inside rim of the
wok and stir it into the chicken. Continue to cook
until the chicken is cooked through, about 1 minute
longer. 5. Add the reserved vegetables and stir fry
for 2 minutes. Make a well in the center of the
mixture. Stir the sauce to combine and pour it into
the well. Mix all the ingredients together, bring the
sauce to a boil and cook until thickened, about 30
seconds. Transfer to a warm platter and serve
immediately.

—–

Popularity: 4% [?]

Boston Chicken Cranberry Sauce

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces Fruits
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1 pound Can jellied cranberry sauce
1 Jar Smucker’s Simply Fruit — (10 ounces) Orange
Marmalade
1/4 teaspoon Ground ginger
2 cups Fresh cranberries — each
2 pcs horizont. — (2 to 3)
1/3 cup Walnuts — chop fine

in 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper to
stir together jellied sauce, marmalade and ginger until melted, about
6-8 minutes. Add the sliced cranberries, keeping sauce on low. Stir
often. Continue cooking and stirring often until cranberries are no
longer white and taste tender to the bite (not soft, but not too
crisp). Stir in walnuts. When cooled to lukewarm, refrigerate, covered
and use with a week to 10 days. Should freeze well to be used within 4
months. Source: Gloria Pitzer.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Chilled Lemon Soup
Categories: Appetizers, Soups, Fruits, Vegetarian
Yield: 4 servings

1 1/2 pt Vegetable stock
1/2 pt Dry cider
2 oz Short-grain brown rice
Salt pepper
2 ea Lemons, juiced, rind grated
2 tb Chives, snipped
4 ea Thin lemon slices to garnish

Simmer the stock, coder rice in a covered pot with salt, pepper
lemon rind for 40 minutes. Puree return to the pot.

Mix in the lemon juice simmer gently. Cool skim any fat that
might appear on the surface. Chill.

To serve, scatter with the chives garnish each bowl with a slice of
lemon.

Adapted from Pamela Westland, “Fruit”

—–

Popularity: 5% [?]

Grand Marnier Souffle

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Butter

Sugar,granulated

3 tb Butter

3 tb Flour

1/4 ts Salt

1/2 c Milk

4 Eggs,separated at room temp.

1/2 ts Cream of tartar

1/2 c Sugar,granulated

1/4 c Grand Marnier liqueur

1 Orange rind,grated

Sugar,confectioners’

Whipped cream

1.butter 1 1 1/2- to 2-quart souffle dish or casserole; dust with sugar and

set aside.

2. Melt 3 tablespoons butter in medium saucepan over medium-high heat;

blend in flour and salt.

3. Cook, stirring constantly, until mixture is smooth and bubbly; stir in

milk all at once.

4. Cook, stirring, until mixture boils and is smooth and thickened; set

aside.

5. In large mixer bowl, beat egg whites with cream of tartar at high speed

until foamy.

6. Add granulated sugar, 2 tablespoons at a time, beating constantly until

sugar is dissolved and whites are glossy and stand in soft peaks.

7. Thoroughly blend in egg yolks, liqueur and orange rind into reserved

sauce.

8. Gently, but thoroughly, fold yolk mixture into whites.

9. Carefully pour into prepared dish; bake in preheated 350′F. oven until

souffle is puffy, delicately browned and shake slightly when oven rack is

gently moved back and forth, about 45 to 55 minutes.

10. Dust with confectioners’ sugar and serve at once with whipped cream.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: Acorn Squash Stuffed with Apple Couscous
Categories: Fruits, Vegetarian
Yield: 8 servings

1 c Couscous
1 c Apple juice
1/4 c Prunes, pitted chopped
1/4 c Dried cranberries
1/4 c Dried apples
1/4 c Apple juice concentrate,
— thawed
1/4 ts Cardamom, ground
1 tb Maple syrup
4 ea Acorn squash, halved
— seeded
1/4 c Pecans, toasted chopped,
— optional

Place couscous in a small mixing bowl. Set aside.

Bring apple juice to a boil in a small saucepan pour over the
couscous. Cover set aside until the juice is absorbed. This will
take 15 minutes.

Stir in the fruit, apple juice concentrate, cardamom maple syrup.
Set aside.

Steam squash halves until tender, about 15 minutes. Drain place on
a baking sheet. Preheat oven to 350F. Fill squash halves with the
couscous mixture bake for 20 minutes. Top with pecans serve.

“Vegetarian Gourmet” Winter, 1995

MMMMM

Popularity: 5% [?]

Title: MANDARIN CORNISH HENS
Categories: Poultry, Chinese
Yield: 4 servings

2 (3 Lb.) Cornish Hens
1/2 c Water
2 tb Frozen Orange Juice,
Thawed Undiluted
1 ts Fines Herbes
1/2 ts Chicken Bouillon Granules
2 ts Reduced Sodium Soy Sauce

Remove Giblets From Hens Discard; Rinse Hens. Split
Hens Lengthwiseusing Poultry Shears. Place in A 13 X
9 X 2 Inch Glass Baking Pan.
Combine Water, Orange Juice, Herbs, Bouillon Granules
Soy Sauce in A Small Saucepan. Bring To A Boil,
Reduce Heat Simmer 10 Min. Pourover Hens. Cover
Chill About 8 Hours. Remove Hens From Orange Juice
Marinade, Reserving Marinade. Grill Over Medium Coals
15 Min. On Each Side OR Until Done, Basting Frequently
With Reserved Marinade.
Serve With Grilled Vegetable Kabobs Carrot
Vichyssoise (Fat 2.8. Chol. 48.)

—–

Popularity: 9% [?]