Title: SALMON-RICE PIE WITH OLIVE SAUCE
Categories: Casseroles, Fish, Seafood
Yield: 6 servings

1 cn Salmon,flaked (15.5oz)
2 c Rice,hot cooked
2 tb Parsley,minced
1 tb Onion,minced
1/2 c Celery,minced
2 tb Lemon juice
1 ts Salt
1/8 ts White pepper
3 Eggs,beaten
5 Olives,pimiento-stuffed (opt)

MMMMM————————OLIVE SAUCE—————————–
2 tb Butter
2 tb Flour
1 c Milk
1/4 ts Salt
1/4 ts Mustard
1/2 c Olives,pimiento-stuffed,slic

1. Combine salmon with rice in a large mixing bowl.
2. Add parsley, onion, celery, lemon juice, salt and pepper; blend in
eggs.
3. Pour into buttered, deep 10-inch pie pan; bake in preheated 350′F.
oven 45 minutes.
4. Garnish with olive slices; serve in wedges with Olive Sauce.
*** OLIVE SAUCE ***
1. Melt butter in a heavy saucepan over low heat.
2. Add milk slowly, stirring constantly, cooking until thickened.
3. Remove from heat; add salt, mustard and olive slices.

MMMMM

Popularity: 5% [?]

Cranberry Freeze

Recipe By : Tidewater on the Half Shell p.219 (revised)
Serving Size : 12 Preparation Time :0:00
Categories : Do Ahead Low Fat
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can whole cranberry sauce
8 oz crushed pineapple in juice
1/2 cup pecans — chopped
8 oz nonfat sour cream
2 Tbsp nonfat mayonnaise
2 Tbsp sugar

Combine the ingredients.
Pour into cupcake papers placed in muffin tins. Freeze.
Remove papers and serve on a bed of lettuce.

per serving: 115 Kcal 1.7g fat (0.1g sat) 13% CFF 74mg sodium

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Popularity: 6% [?]

Title: Black Bean Soup with Rum
Categories: Beans, South ameri, Soups
Yield: 4 servings

2 c Onion, chopped
6 ea Parsley
1 ea Bay leaf
1 ea Lg Ham hock
6 c Beef broth
1 x Lemon juice to taste
1 x Eggs, hard-cooked, chopped
1 x Lemon slices
1 c Celery, chopper
2 ea Fresh thyme
3 tb Unsalted butter
2 c Dried black beans, picked ov
1/3 c Dark rum
1 x Garnishes:
1 x Fresh parsley, chopped

The night before, soak beans in cold water to cover by 2 inches.
Change water at least once. Drain and rinse. In a heavy kettle, cook
onion, celery, parlsey, thyme, and bay leaf in the butter over
mod-low heat, stirring, for 10 minutes. Add ham hock, beans, broth, 4
cups water, salt and pepper to taste. Bring the mixture to a boil,
reduce heat, and simmer, uncovered, adding more water if necessary to
keep beans covered, for 3 hours. Discard ham hock and bay leaf. Put
the mixture through a medium disk of a food mill into a large bowl
and then return it to the kettle. Stir in rum, lemon juice, and salt
and pepper to taste. Adjust the consistency with hot water and
garnish for serving with the eggs, parsley, and lemon slices. Makes
about 7 cups. a 1971 Gourmet Mag. favorite

MMMMM

Popularity: 4% [?]

Grilled Shellfish Ceviche (Gc)

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3619
Serving Size : 6 Preparation Time :0:00
Categories : Seafood-Ss Soup-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pounds medium shrimp — shelled and
— deveined
3/4 pounds sea scallops
3/4 pounds salmon fillet
1 cup diced tomatoes — 1/2inch dice
1 cup diced mango — 1/2inch dice
2 grapefruits — peeled and
— segmented
3 oranges — peeled and
— segmented
4 limes — peeled and
— segmented
1/2 cup diced red onion — 1/2inch dice
2 jalapenos — minced
4 cups fresh lime juice
1 cup chopped cilantro
2 tablespoons sugar
salt and freshly ground pepper

In a large nonreactive bowl, combine the scallops, salmon, shrimp,
tomatoes, mango, onion, jalapeno and lime juice. Marinate, refrigerated,
for 3 hours.

Remove from marinade and grill fish and shellfish, just long enough to get
grill marks 3060 seconds. Cut all fish in a 1/2-inch dice. Just before
serving drain off as much lime juice as possible from the fruit, add the
cilantro, sugar, shellfish and salmon. Gently mix being careful not to
break up the fruit and fish.

Yield: 6 to 8 servings

Busted by by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997

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Popularity: 4% [?]

HOT CHICKEN APPLE SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Poultry
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 ts Paprika
1/4 ts Pepper
4 (4 Oz.) Boned, Skinned
Chicken Breast Halves, Cut
Into Bite Size
3 tb Unsweetened Apple Cider
1 c Diagonally Sliced Carrots
3 c (1/2 in.) Cubes Unpeeled
Granny Smith Apples (1 Lb.)
1/2 c (2 Oz.) Gorgonzola
Cheese Divided
2 ts Minched Shallots
2 tb White Wine Vinegar
4 c Torn Fresh Spinach

Combine Paprika, Pepper Pinch Salt in A Plastic Bag. Add Chicken Shake
To Coat. Set Aside.
Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45
Seconds. Add Chicken; Cover With Wax Paper Microwave At Medium-High 6 To
7 Min., Stirring Every 3 Min. Drain Chicken Set Aside.
in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic Vent.
Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2 1/2
Min. OR Until Apples Are Tender. Drain, Reserving2 T. Apple Cider Mixture
in Baking Dish.
Combine Apples, Carrots, Chicken 1/4 C. Cheese in A Bowl; Toss Set
Aside.
Add Vinegar Shallots To Reserved Apple Cider Mixture in Baking Dish;
Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4
C. Cheese Serve Warm.
About 247 Cal. Per 1 1/2 C. Chicken Mixture, 1 C. Spinach 1 T.
Cheese.
(Fat 6. Chol. 76.)

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Popularity: 4% [?]

Title: Hot Times Rub
Categories: Rubs
Yield: 1 servings

2 tb Kosher salt
2 tb Brown sugar
2 ts Ground cinnamon
1/2 ts Dry mustard
1/2 ts Cayenne

Mix all ingredients thoroughly. Use the rub on fowl, but
especially on turkey. Excellent!!

Source: Smoke and Spice, Bill and Cheryl Jamison
—–

Popularity: 3% [?]

Banana Muffins (From Triple Muffin Mix) – Lighter

Recipe By : Kim in Huntsville
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg
1/4 cup applesauce, unsweetened
3/4 cup bananas — mashed
1 1/2 cups Triple Muffin Mix

Combine egg, oil and bananas. Stir in muffin mix. Spoon into greased
muffin cups and bake @ 350 for 20 – 25 minutes.

Per muffin:

242.4 calories
1.3 grams fat (.4 grams saturated fat)
4.8% of calories from fat

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Popularity: 4% [?]

Title: Lentil And Rice One-Pot Supper
Categories: Digest, Mar95
Yield: 4 servings

1 c Lentils
1/2 c Rice
2 c Sliced carrots
3 c Water
1 pk Vegetable broth
1 ts Garlic
1 ts Dried basil
1 tb Olive oil

Wash and pick over lentils. Place in a large saucepan with rice and
carrots. Add remaining ingredients. Bring to a boil. Reduce heat, cover and
cook until rice is done, 20 to 30 minutes.

Makes 4 servings.

Source: Kokomo Tribune, March 13, 1995

GENIE Food Wine RT [*], Fri Mar 24, 1995, Posted by M.CARMAIN1 [Melinda]

Individual recipes copyrighted by originator. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

—–

Popularity: 3% [?]

6 oz butter
4 oz caster sugar
2 teaspoons finely grated lemon rind
8 oz flour
1/4 tsp salt
2 tablespoons of sugar
Cream the butter, caster sugar and lemon rind together until fluffy.
Gradually sift in the flour and salt, beating until a stiff
dough is formed. Roll into 2 sausage shapes. Cut each sausage into slices.
Dip the slices into sugar and place on well-greased baking sheets. Put
into the oven preheated to 180C/350F/GM4 and bake for 15 to 20 minutes,
or until lightly browned.

Popularity: 4% [?]

WHEAT FREE SHORTBREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c AM Rice Flour
1/2 c Barley or Oat Flour
1/4 c Unrefined vegetable oil
1/4 c Rice syrup

Mix all ingredients well to make a smooth dough. Roll out 1/4 inch thick
and cut into desired shapes. Bake on an ungreased cookie sheet for 17
minutes at 375 F.

Source: Arrowhead Mills “Something Sweet” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Popularity: 3% [?]