Kai’s Spinach Pie Recipe

2 packages fresh spinach 8oz. HEALTHY CHOICE FAT FREE
1 package fresh mushrooms grated cheddar cheese
1 large onion 8oz. HEALTHY CHOICE FAT FREE
5 egg whites grated mozzarella
cheese
1 tsp pepper 1 box Phyllo Dough see below

c Remove stems from spinach and wash.
Cut onions and saute in water until tender.
c Wash and slice mushrooms and add to the onions (cook until all
water evaporates).
c Remove onions mushrooms from heat a put in a large bowl.
c Saute spinach in water tossing frequently until all liquid
evaporates.
c Mix onions/mushrooms spinach together in bowl make sure
onions and mushrooms are evenly distributed throughout the
spinach.
c Beat egg whites lightly
c Add grated cheese to egg mixture and mix thoroughly
c Add spinach mixture to egg and cheese mixture and stir until
mixed well.

CRUST: Phyllo pastry dough is that thin very flaky crust used in
many Greek spinach pies and pastries such as baklava. It
has only a trace of fat and I have now seen lemon meringue
pie pumpkin pie recipes that are using phyllo dough for
the crust to cut the fat content in the pies 50% fat to 8%
Phyllo can be found in the frozen food section of
any supermarket. The box is long, like a spaghetti box.
The dough is paper thin and you use many layers.
I use a rectangular glass baking dish, sprayed lightly with
– PAM.
c Quickly layer 5-7 sheets on the bottom of the dish spraying each
layer lightly with Pam.
c Then put half of your spinach mixture on top.
c Put another 5-7 sheets of Phyllo.
c Then the last of your spinach mixture.
c Top with 10 to 15 sheets of phyllo, sprayed lightly with Pam
between each layer.
c Remove any excess dough around the edges.
c Moisten your fingertips and seal around the edges like a normal
pie crust.
c Spray top lightly with Pam.
c Using a sharp knife cut through the top layer in the pattern you
want. (ie: I cut rectangular patter that is the size of the
pieces I will ultimately cut.) In the Greek desert, Baklava
they cut diamond shapes.
c Bake in 400-425 degree oven for 30 minutes.

WARNING: Phyllo dough is sooooo thin it is a little hard to work
with because it dries out in about 2 seconds and sticks together . There are
hints on the box on how to keep it moist.

Use HEALTHY CHOICE FAT FREE grated cheeses. Their cheese is real
cheese made with skim milk, it tastes and melts the same (at least in this
recipe) as high fat cheeses which is not true for other brand name Fat Free
Cheeses
I have tried.

Popularity: 3% [?]

OLD SOUTH BENNE SEED COOKIES

Recipe By :THE DESSERT SHOW SHOW #DS3258
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 Cup Sesame Seeds, — Toasted
1 Stick Butter, — Room Temperature
1 Cup Firmly Packed Brown Sugar
1 Egg
1 Cup Self-Rising Flour
1 teaspoon Vanilla Extract

Preheat oven to 350 degrees F. Line cookie sheets whit foil. In large
mixing bowl, combine butter, brown sugar, egg, flour and vanilla. Beat
until well mixed. Stir in toasted sesame seeds. Drop dough on foil line
baking sheets, using 1/2 teaspoon for each cookie. Space 2 inches apart.
Bake 8-10 minutes or until cookies are lightly browned. Remove from sheets
immediately and cool on racks.

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Popularity: 2% [?]

2 tbsp canola oil
3 lbs coarsely ground chili meat
1 onion, chopped
5 cloves garlic, chopped
1 tbsp paprika
6 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 8-oz can tomato sauce
1 tsp salt
1 jalapeno pepper, chopped
1 tsp cayenne pepper

Heat oil in a large, deep pot; brown chili meat. Add onion and garlic. Mix
to blend and get the onion cooking. Add paprika, chili powder, cumin,
oregano, tomato sauce, and salt. Add a small amount of water, if desired.
Simmer, covered, for 1 1/2 hours. During last 30 minutes of cooking time,
add jalapeño and cayenne pepper. Serve garnished with chopped onion and
shredded cheddar cheese, if desired. Add pinto beans also, if desired;
simply add pinto beans to bowl before pouring in chili.

Popularity: 4% [?]

Butternut Squash Soup

Recipe By : COOKING LIVE SHOW #CL8731
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium butternut squash — (about 2 1/4 pounds)
Nonstick vegetable oil spray
1 medium onion chopped (about 1 cup)
1 tablespoon freshly grated ginger — optional
3 tablespoons unsalted butter
3 cups chicken broth
1 -2 cups water — as needed
Salt and pepper to taste
Sour cream for garnish

Cut squash in half lengthwise, and scoop out the seeds.
Arrange the halves cut side down in roasting pan that has
been sprayed with nonstick vegetable oil spray. Bake squash
in the oven for 40-45 minutes or until very tender. Set aside
to cool.

When the squash is completely cool, scoop the flesh from
the skin. While the squash is baking, cook the onion and
the ginger in the butter in a saucepan, over moderately low
heat, for 5 minutes or until the onion is softened, Add the
broth and simmer the mixture for 10 minutes, covered. Add
the squash pulp to the sauce pan.

Transfer the mixture to a blender or food processor, in
batches, and puree until smooth. Add enough water to
achieve the desired consistency, and salt and pepper to
taste. Return the soup to the sauce pan and cook over
moderate heat until it is hot.

Garnish each portion with the heaping teaspoon of low-fat
sour cream.

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Popularity: 4% [?]

Title: Glossary of Terms (M-Z)
Categories: Canning, Information
Yield: 1 half

Microorganisms – Independent organisms of microscopic size, including
bacteria, yeast, and mold. When alive in a suitable environment, they
grow rapidly and may divide or reproduce every 10 to 30 minutes.
Therefore, they reach high populations very quickly. Undesirable
microorganisms cause disease and food spoilage. Microorganisms are
sometimes intentionally added to ferment foods, make antibiotics, and
for other reasons.

Mold – A fungus-type microorganism whose growth on food is usually
visible and colorful. Molds may grow on many foods, including acid foods
like jams and jellies and canned fruits. Recommended heat processing and
sealing practices prevent their growth on these foods.

Mycotoxins – Toxins produced by the growth of some molds on foods.

Open – Kettle canning A non-recommended canning method. Food is
supposedly adequately heat processed in a covered kettle, and then
filled hot and sealed in sterile jars. Foods canned this way have low
vacuums or too much air, which permits rapid loss of quality in foods.
Moreover these foods often spoil because they become recontaminated
while the jars are being filled.

Pasteurization – Heating of a specific food enough to destroy the most
heat-resistant pathogenic or disease-causing microorganism known to be
associated with that food.

pH – A measure of acidity or alkalinity. Values range from 0 to 14. A
food is neutral when its pH is 7.0: lower values are increasingly more
acidic; higher values are increasingly more alkaline.

Pickling – The practice of adding enough vinegar or lemon juice to a
low-acid food to lower its pH to 4.6 or lower. Properly pickled foods
may be safely heat processed in boiling water.

Pressure canner – A specifically designed metal kettle with a lockable
lid used for heat processing low-acid food. These canners have jar
racks, one or more safety devices, systems for exhausting air, and a way
to measure or control pressure. Canners with 20- to 21-quart capacity
are common. The minimum volume of canner that can be used is 16-quart
capacity, which will contain 7 quart jars. Use of pressure saucepans
with less than 16-quart capacities is not recommended.

Raw pack – The practice of filling jars with raw, unheated food.
Acceptable for canning low-acid foods, but allows more rapid quality
losses in acid foods heat processed in boiling water.

Spice bag – A closeable fabric bag used to extract spice flavors in a
pickling solution.

Style of pack – Form of canned food, such as whole, sliced, piece,
juice, or sauce. The term may also be used to reveal whether food is
filled raw or hot into jars.

Vacuum – The state of negative pressure. Reflects how thoroughly air is
removed from within a jar of processed food–the higher the vacuum, the
less air left in the jar.

Yeasts – A group of microorganisms which reproduce by budding. They are
used in fermenting some foods and in leavening breads.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 3% [?]

Title: Cranberry-Rice Stuffing
Categories: Diabetic, Dressings, Rice, Fruits
Yield: 4 servings

1/4 c Brown rice; uncooked 1/4 c Onion; chopped
3/4 c Water; 1 c Fresh or frozen
cranberries;
1 tb Vegetable oil; 1/4 ts Dried thyme;
1 1/2 c Mushrooms;(1 1/2 lb) sliced 1/4 ts Dried basil;

Cook the rice in the water until tender, about 1 hour. Saute the
remaining ingredients in a skillet until the celery and onion are
tender. Add the rice and stir to blend. Use as a stuffing in one
small chicken.

1/4 recipe – 88 calories, 1/2 bread, 1/2 fruit, 1 fat exchange 11
grams carbohydrate, 2 grams protein, 4 grams fat 82 mg sodium, 172 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

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Popularity: 3% [?]

Title: Cajun Catfish with Spicy Strawberry Sauce
Categories: Fish, Cajun, Sauces
Yield: 4 Servings

2.00 lb Catfish Fillets
1.00 x Salt
1.00 x Black Pepper
2.00 oz Hot Pepper Sauce
1.50 c Strawberry Preserves
0.50 c Red Wine Vinegar
1.00 tb Soy Sauce
0.25 c Seafood Cocktail Sauce
1.00 ea Clove Garlic, minced
2.00 ts Horseradish
0.75 c Cornmeal
0.75 c Flour
0.50 c Safflour Oil
1.00 x Fresh Strawberries,
1.00 x Parsley Sprigs, optional

* Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar.
Place fillets in large shallow dish. Season fish with salt, black
pepper and hot pepper sauce; cover and refrigerate 1 hour. In small
saucepan, combine preserves, vinegar, soy sauce, cocktail sauce,
garlic and horseradish; simmer sauce over low heat stirring
occasionally, while preparing catfish. Blend cornmeal and flour in
shallow bowl. Drain catfish and dredge in cornmeal mixture, coating
on all sides. Heat oil in heavy skillet over medium-high heat; when
hot, add catfish and saute’ until browned on both sides. Drain well
on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top
with catfish fillets. Garnish with sliced strawberries and parsley,
if desired. Source: Quick Delicious Cajun Cooking

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Popularity: 5% [?]

Title: Asian Steak and Asparagus Noodle Salad
Categories: Salad, Beef, Resort
Yield: 4 Servings

1 lb Asparagus
2 Carrots
2 ts Vegetable oil
3/4 lb Beef sirloin, strips
3 cl Garlic, minced
1 ts Cumin, ground
1/2 ts Chili paste or hot sauce
1 tb Lime juice
1/2 lb Wide rice stick noodles
Coriander leaves

———————————-DRESSING———————————-
1/3 c Peanut butter
1/4 c Soy sauce
3 tb Lime juice
1 tb Sesame oil
2 tb Water
1 ts Sugar
1/2 ts Chili paste
1 cl Garlic
1/4 c Fresh chopped Coriander

Cut asparagus diagonally into 1 1/2 inch lenths. Peel and slice carrots
diagonally.

DRESSING: In salad bowl, whisk peanut butter, soy sauce, lime juice, water,
oil, sugar, chili paste and garlic; stir in coriander.

In wok, heat oil over high heat; stir-fry beef, garlic, cumin and chili
paste for 2-3 minutes or until beef is browned but still pink inside. Add
lime juice; stir-fry for 15 seconds. Add to dressing and toss to coat.

In large pot of boiling salted water, cook noodles, asparagus and carrots
for 4 minutes or until noodles are firm and vegetables are tender crisp.
Drain and cool under running water; drain again and add to bowl. Toss with
beef mixture until coated. Garnish with coriander

Approx. 540 cal, 33 g pro, 19 g fat, 61 g carb, excellent source of iron,
high source fiber

Typed by James Lowey

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Popularity: 6% [?]

Title: Berks County Potato Custard Pie
Categories: Penndutch, Pies
Yield: 1 servings

1 md Potato
2 tb Butter
3/4 c Sugar
2 Egg yolk
2 Egg white
1/2 Lemon, juice of
1/2 Lemon, grated rind of
1/2 c Milk
*pastry

Boil the potato and mash fine. Add the butter and sugar and stir to a
creamy consistency. Let this mixture cool and then add the beaten egg
yolks, the milk, lemon juice and rind. Mix together well and then
fold in the stiffly beaten egg whites. Pour into a pie pan lined with
crust and bake at 400-F about 25 minutes.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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Popularity: 2% [?]

Title: CREAMY AVOCADO WITH BACON DIP
Categories: Appetizers, Dips, Fruits, Vegetables, Meats
Yield: 4 servings

1 ea Ripe Avocado
1 t Lemon Juice
1/2 c Sour Cream
2 tb Bacon; Crumbled, 2 strips,OR
2 tb Imitation Bacon Bits
1/4 t Onion Powder
1/4 t Hot Sauce
2 tb Cucumber; Finely Diced

Pit, peel, and mash the avocado with a fork. Blend in the lemon juice,
blending well and then add the sour cream, blending well. Mix in all the
rest of the ingredients, blending well. Cover and chill.
Makes about 1 1/4 cups of dip.
SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery, Pita Bread,
Radishes, Aged Cheddar Cheese, Cheese Crackers

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Popularity: 4% [?]