* Exported from MasterCook * Almond Cream Recipe By Serving Size Categories Amount -------1/2 1 1 1 3/4 1 1/4 1 : : 8 Preparation Time :1:30 : International Winter

Pudding

Measure -----------cup stick cup cups teaspoon teaspoon 11-ounce can

Ingredient -- Preparation Method -------------------------------granulated sugar agar-agar water milk almond extract vanilla mandarin oranges (optional)

Soak the agar-agar in the water in a pot for 30 minutes, then bring to a boil and stir to dissolve. Add the milk and sugar and simmer for 10 to 15 minutes, stirring often. Add the almond extract and vanilla. Pour into an 8 � 8" pan and chill thoroughly in the refrigerator. Cut into triangles and serve with the Mandarin oranges. Serves 4 to 8 Description: "Jell-O, Chinese style, made with agar-agar and flavored with almond. This dish rivals Jell-O for simplicity." Cuisine: "Chinese" - - - - - - - - - - - - - - - - - - Per serving: 83 Calories (kcal); 2g Total Fat; (19% calories from fat); 2g Protein; 15g Carbohydrate; 7mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates NOTES : Agar-agar is a seaweed extract that can be found in featherweight rectangular sticks in Chinese markets. It functions like gelatin, albeit with somewhat more flavor interest. Nutr. Assoc. : 0 2024 0 0 0 0 2130706543 * Exported from MasterCook * Apple Fritters Recipe By Serving Size Categories : : 6 Preparation Time :1:30 : Dessert Fried

Fall Main Course

Amount

Measure

Ingredient -- Preparation Method

--------

------------

2 1/4" rings 1/2 tablespoon applejack or brandy 2 to 3 teaspoons lemon juice (depending on tartness of apples) 1 1 1/2 1/2 1/4 1/2 1/2 1/4 1/4 BATTER egg granulated sugar grated lemon zest applejack or brandy buttermilk -- room temperature butter -- melted and cooled white flour baking soda salt Oil -- for frying Powdered sugar -- for dusting

-------------------------------APPLES apples (tart and firm) -- peeled, cored and sliced into

tablespoon teaspoon tablespoon cup tablespoon cup teaspoon teaspoon

In a large bowl, toss apples with applejack or brandy and lemon juice. Let stand 1 hour at room temperature. For the batter, whisk egg, sugar, and lemon zest in a small mixing bowl until it lightens in color and forms a ribbon when trailed from beaters. Beat in applejack or brandy and then buttermilk and butter. Sift flour with baking soda and salt. Fold into buttermilk mixture until smooth. If batter is too thick, add 1 to 2 more teaspoons buttermilk. Heat about 2 inches of oil in a deep fryer to about 375�F. Drain apple slices and pat dry. Dip slices, 1 or 2 at a time, into batter to coat completely. Let excess batter drip back into the bowl. Lower apple slices, 1 or 2 at a time, into the hot oil and fry until bottom of each slice is deep golden brown and coating is puffed, 2 to 3 minutes. Carefully turn slices and fry until evenly golden brown, 2 to 3 minutes each. Drain on paper towels and serve, dusted with sugar. Description: "Macerated apple bits deep-fried in a buttermilk batter." Cuisine: "American" Source: "Cook's Magazine September/October 1984" Ratings : Cholesterol Rating 5 Cost 3 Depth 2 Difficulty 3 Fanciness 3 Fat Content 7 Good For Crowds 2 Intricacy 3 Kid Appeal 7 Looks 3 Portability 3 Richness 7 Saltiness 0 Serving Temperature 7 Sweetness 7 - - - - - - - - - - - - - - - - - - Per serving: 117 Calories (kcal); 2g Total Fat; (14% calories from fat); 3g

Protein; 23g Carbohydrate; 34mg Cholesterol; 173mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 5260 2067 797 0 0 0 0 802 2067 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Pancakes Recipe By Serving Size Categories Amount -------2 1/4 3 3/4 3/4 1/2 3 1 1/2 1/4 3 :Jack Ligon : 2 Preparation Time :0:45 : Breakfast

Dessert

Measure -----------tablespoons cup cup cup cube tablespoons teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------butter -- melted in skillet PANCAKE BATTER butter -- melted eggs milk white wheat flour APPLE TOPPING butter brown sugar vanilla cinnamon cloves peeled apples -- cut in small slivers

Preheat iron skillet with butter to 425 degrees F before pouring mixture. Pour batter into melted butter and bake 20 to 25 minutes or until golden brown, fluffy and high. Meanwhile prepare the apple mixture to put on top of the pancake. Topping: Heat apples and ingredients until apples are just soft. Description: "Fluffy pancakes with a sweet apple topping. An excellent breakfast dish." Cuisine: "American" - - - - - - - - - - - - - - - - - - Per serving: 984 Calories (kcal); 69g Total Fat; (60% calories from fat); 18g Protein; 81g Carbohydrate; 448mg Cholesterol; 722mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fruit; 13 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 1599 0 0 0 0 0 0 0 0

* Exported from MasterCook * Baked Acorn Squash Recipe By Serving Size Categories : : 2 Preparation Time :1:00 : Baked Side Dish Winter

Fall Vegetable

Amount -------1 2 2 1/8

Measure -----------whole tablespoons tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------acorn, butternut, or banana squash butter brown sugar salt

Preheat oven to 400�F. Halve squash and remove the seeds. Melt a very small portion of the butter (about a sixth), brush each half of the squash with the butter, sprinkle with salt and place flat side down in a baking dish. Bake for about 45 minutes. Check with a fork to see if it glides gently through the flesh. Turn right side up, divide the rest of the unmelted butter evenly, place in cavity and sprinkle with the brown sugar. Return to oven for 5 minutes. Serve immediately. Description: "Baked, buttery and sweet winter squash." Source: "Earth Kitchen Cookbook by Dee Bell" Ratings : Cholesterol Rating 3 Complexity 1 Fanciness 2 Good For Crowds 10 Looks 2

Complete Meal 3 Cost 2 Fat Content 5 Kid Appeal 5 Serving Temperature 9

- - - - - - - - - - - - - - - - - - Per serving: 222 Calories (kcal); 12g Total Fat; (44% calories from fat); 2g Protein; 31g Carbohydrate; 31mg Cholesterol; 260mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 2017 0 0 0 * Exported from MasterCook * Baked Apple Butter Recipe By Serving Size Categories : : 320 Preparation Time :24:00 : Baked Fall

Condiment Fruit Dessert

Amount

Measure

Ingredient -- Preparation Method

-------12 3 1 2 2 2 1/2

-----------pounds quarts cup tablespoons teaspoon

-------------------------------Jonathan apples or another tart red variety (approximately) water or apple juice (just cover apples) brown sugar or honey oranges -- juiced cinnamon limes or lemons -- juiced salt

Heat oven to 350�F. Peel, core and cut apples into quarters. Place in large baking pan or oven kettle. Cover apples with water, apple juice or any combination of the two. Cover and bake for about 1 1/2 hours. Uncover, add cinnamon, brown sugar and salt and mash with a potato masher, then stir well. Cover and bake again for about 4 hours, stirring about every hour until mixture is reduced, brown and thick. This is all relative to your baking vessel. For my heavy copper kettle it takes all day. Prepare hot sterile jars. Stir in orange and lime juice and add more sugar if desired. Put into jars and seal. Prep Time: 1 day

Description: "Delicious, easy, slow-baked apple pur�e." Cuisine: "American" Source: "Earth Kitchen Cookbook by Dee Bell" Yield: "5 Quarts" Ratings : Cholesterol Rating 0 Cost 2 Fanciness 5 Kid Appeal 10 Sweetness 5

Complexity 3 Difficulty 3 Intensity 4 Portability 10 Tartness 5

- - - - - - - - - - - - - - - - - - Per serving: 61 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : There's a wonderful difference in the slow-baked apple butter method. Make sure the mixture is very thick when ready to add final juices, as they will thin the mixture somewhat. Nutr. Assoc. : 2068 1582 210 0 0 3896 0 * Exported from MasterCook * Baked Apples Recipe By Serving Size : : 4 Preparation Time :0:45

Categories

: Baked Easter Fruit Dessert Measure ------------

Dessert Fall International

Amount -------4

Ingredient -- Preparation Method -------------------------------Granny Smith apples or Rome apples, any hard apple SYRUP BOIL TOGETHER: plus 2 tablespoons water orange juice brown sugar granulated sugar cinnamon lemon juice lemon zest salt brown sugar (optional) -- to top

1/4 2 3 2 1 1 2 1 1/8

cup tablespoons tablespoons tablespoons pinch teaspoon teaspoons teaspoon tablespoon

Heat oven to 350�F. Mix together syrup ingredients and bring to a boil. Peel the apples, removing only about the top two inches. Core the apples and place them upright in a baking dish. Pour the syrup over and into the apples. Cover with foil and bake for 30 minutes. A fork will glide through the apple when done. Sprinkle tops with a little extra brown sugar and broil for 3 minutes. Serve warm with ice cream, whipped cream, cr�me fra�che or plain cream. Description: "Firm apples baked to tenderness in syrup" Cuisine: "American" Source: "Earth Kitchen Cookbook by Dee Bell" T(Baking Time): "0:30" Ratings : Complexity 1 Depth 3 Kid Appeal 8

Cost 2 Good For Crowds 10 Serving Temperature 8

- - - - - - - - - - - - - - - - - - Per serving: 116 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 30g Carbohydrate; 0mg Cholesterol; 73mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Simple and perfect without much fuss: one of the all-time great desserts. Pick your favorite cream to serve with the apples. Nutr. Assoc. : 3545 0 0 0 1582 0 0 0 0 0 0 0 2130706543 * Exported from MasterCook * Baked Chicken Italiano Recipe By :

Serving Size Categories

: 4 Preparation Time :1:00 : Baked Main Course

International Poultry

Amount -------4 1/4 1 1/2 2 1/2 1/3 1 1/2 3

Measure -----------cup cup cup cups cup cup teaspoons tablespoons

Ingredient -- Preparation Method -------------------------------chicken breast halves -- boneless skinless olive oil fine breadcrumbs Italian salad dressing marinara sauce sliced Mozzarella cheese chopped tomatoes dried Italian seasoning OR fresh basil or oregano -- minced Parmesan cheese

Preheat oven to 350�F. Heat olive oil in large frying pan. Dip chicken in salad dressing, then in bread crumbs. Brown in oil. Transfer to shallow baking dish. Spoon marinara sauce over chicken. Top with sliced Mozzarella, then chopped tomato. Sprinkle with herbs and a generous shake of Parmesan cheese. Bake for 45 minutes. If tomatoes begin to burn, cover loosely with foil. Description: "Breaded chicken breasts baked with Mozzarella, marinara sauce, Italian dressing and Parmesan." Cuisine: "Italian" T(Baking Time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 733 Calories (kcal); 49g Total Fat; (60% calories from fat); 39g Protein; 34g Carbohydrate; 105mg Cholesterol; 1131mg Sodium Food Exchanges: 2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 20080 0 0 922 20183 2130706543 0 3332 0 * Exported from MasterCook * Baked Macaroni and Cheese Recipe By Serving Size Categories : : 6 Preparation Time :0:45 : Baked Main Course Vegetarian

International Pasta

Amount -------3

Measure -----------cups

Ingredient -- Preparation Method -------------------------------macaroni

1 3 1 1 2 1/2 1/4 1/2 1/2

1/2

cup tablespoon tablespoons small cup cups teaspoon teaspoon teaspoon

TOSS TOGETHER AND TOAST: sunflower seeds oil butter chopped onion sliced mushrooms grated Cheddar cheese nutmeg paprika salt Black pepper -- to taste TOSS TOGETHER TO COAT: dry bread crumbs butter -- melted chopped bell pepper or fresh parsley as garnish

3 2 1/4

cups tablespoons cup

Heat oven to 350�F. Toast sunflower seeds in oil in a skillet until golden and season with a sprinkle of salt. Boil macaroni for half the required time. (For small shells about 3 minutes.) Macaroni should still have a definite chew to it, because it will continue to cook in the oven. Saut� onions until light golden in color and add mushrooms, saut� another 4 minutes. Stir all ingredients together well and spoon into a greased baking dish. Bake for 20 minutes and cover with breadcrumbs. Bake another 10 minutes and garnish with raw green bell pepper or parsley. Description: "Macaroni baked with onions, cheese, mushrooms and sunflower seeds." Cuisine: "American" Source: "Earth Kitchen Cookbook by Dee Bell" Ratings : Cholesterol Rating 3 Complete Meal 7 Complexity 2 Cost 2 Difficulty 2 Fat Content 5 Good For Crowds 10 Kid Appeal 9 Serving Temperature 9 - - - - - - - - - - - - - - - - - - Per serving: 784 Calories (kcal); 37g Total Fat; (42% calories from fat); 29g Protein; 84g Carbohydrate; 75mg Cholesterol; 1039mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : Any small pasta shells will work nicely for this dish. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 20164 0 * Exported from MasterCook * Baked Potatoes Recipe By Serving Size Categories : : 4 Preparation Time :1:00 : Baked Vegetable

Side Dish

Amount -------4 4

Measure -----------large tablespoons

Ingredient -- Preparation Method -------------------------------russet potatoes, Idaho potatoes or other potatoes -- well scrubbed butter (optional) Salt Black pepper

Heat oven to 450�F. Scrub potatoes clean and remove eyes. Space apart on oven rack and bake for 1 hour. Medium and small potatoes take 50 and 40 minutes respectively. Cut potatoes open and butter and season to taste, or try one of the other standard toppings: lowfat yogurt, cottage cheese, sour cream and chives. Source: "Earth Kitchen Cookbook by Dee Bell" Ratings : Cholesterol Rating 1 Complexity 1 Difficulty 0 Kid Appeal 10

Complete Meal 3 Cost 1 Good For Crowds 10 Serving Temperature 10

- - - - - - - - - - - - - - - - - - Per serving: 59 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : See recipes in this cookbook for wonderful potato variations that easily become a main dish. Potatoes baked in foil miss that oven-roasted flavor and end up more like a boiled potato. Nutr. Assoc. : 4796 2130706543 0 0 * Exported from MasterCook * Baked Potatoes Stuffed with Onions, Cheddar and Sour Cream Recipe By Serving Size Categories Amount -------2 1/2 1 3 1/4 1/4 : : 4 Preparation Time :1:30 : Baked Vegetable

Side Dish

Measure -----------large cup small tablespoons cup teaspoon

Ingredient -- Preparation Method -------------------------------Baked Potatoes sour cream onion -- diced fine butter grated Cheddar cheese salt Black pepper

Bake potatoes, cut in half and scoop out pulp with a spoon. Place pulp in a bowl

with half of the butter. Place potato shells in a baking dish. Saut� onions in the remaining half of the butter until light golden brown then add a little salt. Mash and blend potato and butter together until well-blended, add sour cream and onion. Add extra seasoning if desired. Spoon mixture back into potato shells, top with equal amounts of grated cheese and place in 350�F oven for another 10 minutes, until heated through and cheese is melted. Serve immediately. Description: "Fluffy, light and fattening stuffed potatoes." Cuisine: "American" Source: "Earth Kitchen Cookbook by Dee Bell" Ratings : Cholesterol Rating 4 Complete Meal 6 Complexity 1 Cost 2 Depth 2 Difficulty 1 Fanciness 3 Fat Content 5 Good For Crowds 10 Kid Appeal 7 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 17g Total Fat; (51% calories from fat); 6g Protein; 31g Carbohydrate; 43mg Cholesterol; 290mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Use your imagination and vary accordingly. Bacon bits and chives on top are a great addition. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Potatoes Recipe By Serving Size Categories Amount -------4 4 : : 4 Preparation Time :1:00 : Baked Vegetable

Side Dish

Measure -----------large tablespoons

Ingredient -- Preparation Method -------------------------------russet potatoes, Idaho potatoes or other potatoes -- well scrubbed butter (optional) Salt Black pepper

Heat oven to 450�F. Scrub potatoes clean and remove eyes. Space apart on oven rack and bake for 1 hour. Medium and small potatoes take 50 and 40 minutes respectively. Cut potatoes open and butter and season to taste, or try one of the other standard toppings: lowfat yogurt, cottage cheese, sour cream and chives. Source: "Earth Kitchen Cookbook by Dee Bell" Ratings : Cholesterol Rating 1

Complete Meal 3

Complexity 1 Difficulty 0 Kid Appeal 10

Cost 1 Good For Crowds 10 Serving Temperature 10 - - - - - - - - - - - - - - - - - - -

Per serving: 59 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : See recipes in this cookbook for wonderful potato variations that easily become a main dish. Potatoes baked in foil miss that oven-roasted flavor and end up more like a boiled potato. Nutr. Assoc. : 4796 2130706543 0 0 * Exported from MasterCook * Baked Potatoes Stuffed with Spinach, Parmesan and Mushrooms Recipe By Serving Size Categories : : 6 Preparation Time :1:30 : Baked Vegetable Vegetarian

Side Dish Vegetable Main Course

Amount -------6 1 1 1/4 1 3/4 6 1/2

Measure -----------large package cups cups tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------Baked Potatoes frozen spinach -- thawed grated Parmesan cheese sliced mushrooms butter salt Black pepper

Bake potatoes, cut in half and scoop out pulp with a spoon. Place pulp in a bowl with two-thirds of the butter. Place potato shells in a baking dish. Saut� mushrooms in the remaining third of the butter and add a little salt. Thaw spinach or heat on low until just thawed, then drain completely. Mash and blend potato and butter together until well-blended, add cheese, spinach and mushrooms. Add extra seasoning if desired. Spoon mixture back into potato shells and place in 350�F oven for another 15 minutes, until heated through. Serve immediately. For a main dish, two halves make a serving. Description: "A tasty vegetarian main dish." Source: "Earth Kitchen Cookbook by Dee Bell" Ratings : Cholesterol Rating 3 Complexity 1 Depth 3 Fanciness 3 Good For Crowds 7

Complete Meal 7 Cost 2 Difficulty 2 Fat Content 4 Kid Appeal 7

Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 426 Calories (kcal); 17g Total Fat; (34% calories from fat); 14g Protein; 57g Carbohydrate; 44mg Cholesterol; 643mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Use your imagination and vary accordingly. Try adding toasted seeds to the mixture for extra protein. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Potatoes Recipe By Serving Size Categories Amount -------4 4 : : 4 Preparation Time :1:00 : Baked Vegetable

Side Dish

Measure -----------large tablespoons

Ingredient -- Preparation Method -------------------------------russet potatoes, Idaho potatoes or other potatoes -- well scrubbed butter (optional) Salt Black pepper

Heat oven to 450�F. Scrub potatoes clean and remove eyes. Space apart on oven rack and bake for 1 hour. Medium and small potatoes take 50 and 40 minutes respectively. Cut potatoes open and butter and season to taste, or try one of the other standard toppings: lowfat yogurt, cottage cheese, sour cream and chives. Source: "Earth Kitchen Cookbook by Dee Bell" Ratings : Cholesterol Rating 1 Complexity 1 Difficulty 0 Kid Appeal 10

Complete Meal 3 Cost 1 Good For Crowds 10 Serving Temperature 10

- - - - - - - - - - - - - - - - - - Per serving: 59 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : See recipes in this cookbook for wonderful potato variations that easily become a main dish. Potatoes baked in foil miss that oven-roasted flavor and end up more like a boiled potato. Nutr. Assoc. : 4796 2130706543 0 0

* Exported from MasterCook * Baked Potatoes with Broccoli and Cheese Sauce Recipe By Serving Size Categories : : 4 Preparation Time :1:00 : Baked Vegetable Main Course

Main Course Vegetarian

Amount -------2 1 3/4 1

Measure -----------large cup cup medium head

3

Ingredient -- Preparation Method -------------------------------Baked Potatoes -- see recipe White Sauce - Medium -- see recipe grated Cheddar cheese broccoli Salt (optional) Black pepper (optional) Paprika (optional) hard boiled eggs (optional)

Prepare baked potatoes. Steam broccoli for about 7 minutes. (If adding eggs, hardboil them while the broccoli is steaming.) Prepare white sauce according to directions in the Entertain! cookbook and stir in grated cheese when the sauce is thickened. After cheese melts stir until blended. (If using eggs, peel them and mash into fine bits with a fork (as if for egg salad), stir until whites and yellows are evenly mixed.) Cut potatoes in half and fluff a little with a fork, top with equal amounts of broccoli florets and cheese sauce. Sprinkle egg on top of it all. Add salt and pepper if desired. A sprinkle of paprika on the tip-top is a colorful contrast and easy garnish. Description: "A flavorful broccoli and cheese topping for the basic baked potato." Cuisine: "American" Source: "Earth Kitchen Cookbook by Dee Bell" Ratings : Cholesterol Rating 4 Complete Meal 8 Complexity 3 Cost 2 Depth 3 Difficulty 3 Fanciness 3 Fat Content 4 Good For Crowds 5 Kid Appeal 6 Serving Temperature 9 - - - - - - - - - - - - - - - - - - Per serving: 349 Calories (kcal); 16g Total Fat; (38% calories from fat); 15g Protein; 41g Carbohydrate; 46mg Cholesterol; 270mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Eggs are not necessary, but they turn the basic baked potato into a complete meal of protein, vegetable and starch. Nutr. Assoc. : 0 0 0 206 2130706543 2130706543 2130706543 2130706543

* Exported from MasterCook * Baked Potatoes Recipe By Serving Size Categories Amount -------4 4 : : 4 Preparation Time :1:00 : Baked Vegetable

Side Dish

Measure -----------large tablespoons

Ingredient -- Preparation Method -------------------------------russet potatoes, Idaho potatoes or other potatoes -- well scrubbed butter (optional) Salt Black pepper

Heat oven to 450�F. Scrub potatoes clean and remove eyes. Space apart on oven rack and bake for 1 hour. Medium and small potatoes take 50 and 40 minutes respectively. Cut potatoes open and butter and season to taste, or try one of the other standard toppings: lowfat yogurt, cottage cheese, sour cream and chives. Source: "Earth Kitchen Cookbook by Dee Bell" Ratings : Cholesterol Rating 1 Complexity 1 Difficulty 0 Kid Appeal 10

Complete Meal 3 Cost 1 Good For Crowds 10 Serving Temperature 10

- - - - - - - - - - - - - - - - - - Per serving: 59 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : See recipes in this cookbook for wonderful potato variations that easily become a main dish. Potatoes baked in foil miss that oven-roasted flavor and end up more like a boiled potato. Nutr. Assoc. : 4796 2130706543 0 0 * Exported from MasterCook * White Sauce - Medium Recipe By Serving Size Categories Amount -------1 :Dee Bell : 8 Preparation Time :0:05 : Sauce

Simmered

Measure -----------cup

Ingredient -- Preparation Method -------------------------------milk

2 2

tablespoons tablespoons

white flour butter

Melt butter in pan. Turn off heat. Sprinkle flour evenly into butter, stir and slowly drip milk into mixture while stirring to remove all lumps. Turn heat on low and stir as mixture thickens. This is a good consistency for creamed vegetables, gravy, diced meats and egg dishes. Description: "A basic versatile milk sauce." Cuisine: "American" Yield: "1 cup" Ratings : Cholesterol Rating 3 Cost 0 Difficulty 1 Fat Content 5 Looks 2

Complexity 0 Depth 1 Fanciness 2 Kid Appeal 10 Serving Temperature 8 - - - - - - - - - - - - - - - - - - -

Per serving: 51 Calories (kcal); 4g Total Fat; (67% calories from fat); 1g Protein; 3g Carbohydrate; 12mg Cholesterol; 44mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Basic and modifiable, this sauce can become a cheese sauce or a rich heavy cream sauce; just add grated cheese or cream until you have achieved the depth of flavor needed. For those with cholesterol restrictions, it can be made with lowfat milk and margarine. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Baked Rhubarb Recipe By Serving Size Categories Amount -------2 2 3 1/2 1 1/2 :Frances Bolton : 6 Preparation Time :1:00 : Baked Fruit Dessert

Dessert

Measure -----------cups cups cups cup cup

Ingredient -- Preparation Method -------------------------------finely diced rhubarb firmly packed fresh breadcrumbs -- torn by hand OR loosely packed fresh breadcrumbs -- torn by hand granulated white sugar butter -- melted

Preheat the oven to 300�F. Mix the first 3 ingredients. Add the melted butter. Spread in a baking pan. Bake for 35 - 45 minutes. Serve warm or cool.

Description: "Diced rhubarb baked with sweetened, buttery breadcrumbs. Quick easy and yummy four-ingredient dessert." Cuisine: "American" Ratings : Cholesterol Rating 2 Complete Meal 3 Complexity 1 Cost 2 Depth 2 Difficulty 1 Fanciness 3 Good For Crowds 10 Kid Appeal 2 Portability 10 Sweetness 7 Tartness 7 - - - - - - - - - - - - - - - - - - Per serving: 313 Calories (kcal); 16g Total Fat; (44% calories from fat); 2g Protein; 43g Carbohydrate; 42mg Cholesterol; 239mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 Other Carbohydrates Nutr. Assoc. : 3058 3339 0 2130706543 652 0 * Exported from MasterCook * Baked Spaghetti Olivetti Recipe By Serving Size Categories : : 4 Preparation Time :0:45 : Baked Main Course Vegetarian

International Summer

Amount -------12 1 1/4 2 1/2 1/2 1 1 4 1/2

Measure -----------ounces teaspoon teaspoon cups cup cup cup cups cup

Ingredient -- Preparation Method -------------------------------spaghetti olive oil salt grated Swiss or Muenster cheese freshly grated Parmesan cheese sliced green olives sliced black olives Vegetarian Spaghetti Sauce -- see recipe minced fresh parsley -- for garnish

Heat oven to 375�F. Prepare Vegetarian Spaghetti Sauce. Cook pasta for one-third of its preparation time in oiled and salted water. Pasta should be chewy and a little hard in the middle. Drain all but about 1/4 cup of the water. Stir in Vegetarian Spaghetti Sauce. Mixture should be very wet because the spaghetti will continue to cook and absorb moisture. Grease a large baking dish and put a layer of spaghetti, then a layer of one-third of the cheese, then a layer of one-half of the olives (both kinds), repeat, then more spaghetti. Sprinkle with Parmesan cheese and bake for 30 minutes or until warmed through. Garnish with the remaining grated cheese and raw parsley. Serve.

Description: "Spaghetti and a vegetable-laden vegetarian sauce baked with cheese and olives." Cuisine: "Italian" Source: "Earth Kitchen Cookbook by Dee Bell" - - - - - - - - - - - - - - - - - - Per serving: 967 Calories (kcal); 49g Total Fat; (44% calories from fat); 41g Protein; 97g Carbohydrate; 96mg Cholesterol; 1701mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 3 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 1466 20086 3584 0 0 0 * Exported from MasterCook * Vegetarian Spaghetti Sauce Recipe By Serving Size Categories Amount -------2 3 1 1 1/4 1 1/2 1/4 3/4 3 3 1 2 1/2 1 1/2 1 1 :Dee Bell : 8 Preparation Time :0:45 : Pasta Vegetarian

Summer

Measure -----------tablespoons tablespoons medium cup cup cup cup cup cup cups cups tablespoon tablespoons teaspoon tablespoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------olive oil butter onion -- chopped chopped mushrooms chopped green bell pepper diced carrots diced celery red wine (optional) tomato paste chopped tomatoes -- fresh and peeled OR chopped canned tomatoes dried basil OR minced fresh basil oregano thyme brown sugar soy sauce or tamari soy sauce Salt Black pepper

Melt butter in oil and swirl together. Saut� onion until clear, add carrots, celery and mushrooms. Saut� for about 5 more minutes, stirring frequently. Add green bell pepper and the rest of the ingredients. Simmer for 30 minutes. If sauce

is too thick add water. Cook 15 minutes more and salt and pepper to taste Description: "Carrots, mushrooms and celery make this tomato sauce as hearty as a meat sauce." Yield: "4 Cups" - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 8g Total Fat; (54% calories from fat); 2g Protein; 13g Carbohydrate; 12mg Cholesterol; 301mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 20022 0 2130706543 0 5296 0 2130706543 0 0 2130706543 0 0 0 1396 0 0 * Exported from MasterCook * Baked Vegetables au Gratin Recipe By Serving Size Categories : : 8 Preparation Time :1:30 : Baked Main Course Vegetable Main Course Winter

Casserole Vegetable Vegetarian

Amount -------1 1 1 1 1 wide 1 2 1/2 1 1 3 2

Measure -----------tablespoon tablespoon medium cup large cups small head small head medium tablespoons

Ingredient -- Preparation Method -------------------------------olive oil butter onion -- chopped sliced mushrooms carrot -- sliced the length of the carrot, about 1/4 inch zucchini -- sliced into long thin strips grated Cheddar cheese broccoli -- sliced into long thin pieces cauliflower -- sliced into long thin pieces potatoes -- sliced into long thin slices butter Salt Black pepper BEAT TOGETHER WELL milk eggs TOPPING - MIX TOGETHER Parmesan cheese bread crumbs

2 3 1/4

cups

3

cup cups

Melt butter into oil, swirl to mix and add onions. Saut� until light golden and add mushrooms. Cook another 2 minutes and remove from heat. Heat oven to 375�F.

Butter a large deep casserole dish. Wash vegetables (any combination of those mentioned or whatever you have on hand). Slice all vegetables into thin slices, the length of each vegetable. Lay one layer of carrot and zucchini, sprinkle with half of the onions and mushrooms, one-third of the grated cheese, and salt and pepper, lay down a layer of broccoli and cauliflower, sprinkle with remaining onions and mushrooms, one-third of the grated cheese and salt and pepper. Lay down a layer of potatoes and sprinkle with salt and pepper. Dot with butter. Mix together milk and eggs and pour over mixture. Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes. Sprinkle with remaining one-third of the cheese, breadcrumbs and Parmesan mixture and bake another 15 minutes. Description: "Carrots, broccoli, cauliflower, zucchini and potatoes baked in a cheese sauce." Source: "Earth Kitchen Cookbook by Dee Bell" Ratings : Cholesterol Rating 4 Complete Meal 7 Complexity 1 Cost 2 Fanciness 2 Good For Crowds 7 Kid Appeal 1 Looks 4 Portability 7 Serving Temperature 8 - - - - - - - - - - - - - - - - - - Per serving: 515 Calories (kcal); 25g Total Fat; (42% calories from fat); 27g Protein; 50g Carbohydrate; 129mg Cholesterol; 780mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Good with Sunny Mushroom Bulghur for a complete vegetarian meal. Nutr. Assoc. : 0 0 0 0 0 0 0 2495 26408 206 0 26556 0 4600 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Yogurt Parmesan Tomatoes Recipe By Serving Size Categories Amount -------2 1/2 1 1/2 1/2 1/2 1/4 1/4 : : 4 Preparation Time :0:45 : Baked

Side Dish

Measure -----------large cup teaspoons teaspoon teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------tomatoes -- round, halved, unpeeled MIX TOGETHER WELL: nonfat plain yogurt white flour thyme salt black pepper Vegetable cooking spray or oil grated Parmesan cheese

Heat oven to 400�F. Mix together well: yogurt, flour, thyme, salt and pepper and let stand. Core tomatoes and cut in half. Spray or grease a casserole dish and place tomatoes in it. Spoon equal amounts of the yogurt mixture on top and sprinkle with equal amounts of cheese. Bake for about 30 minutes until light golden brown. Serve warm. Description: "Tomato halves baked with a yogurt, herb and Parmesan topping." Source: "Earth Kitchen Cookbook by Dee Bell" Ratings : Cholesterol Rating 1 Complete Meal 3 Complexity 1 Cost 1 Difficulty 1 Fat Content 3 Good For Crowds 10 Kid Appeal 10 Looks 7 Portability 4 Serving Temperature 9 - - - - - - - - - - - - - - - - - - Per serving: 56 Calories (kcal); 2g Total Fat; (27% calories from fat); 4g Protein; 6g Carbohydrate; 4mg Cholesterol; 387mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : A tasty, lowfat use of summer bounty. Nutr. Assoc. : 26367 0 0 0 0 0 0 0 0 2130706543 0 * Exported from MasterCook * Ballah El Sham Recipe By Serving Size Categories Amount -------3 5 3 1/2 1 1 3 1 1/2 :Hanadi Rifae : 36 Preparation Time :1:30 : Dessert International

Fried

Measure -----------cups tablespoons cups teaspoon teaspoon teaspoons

Ingredient -- Preparation Method -------------------------------white wheat flour butter water vanilla baking powder eggs cornstarch Saffron Cardamom Sugar Syrup

Mix the water, butter, cardamom and saffron in a saucepan and place it on medium heat. Bring to a boil then remove from heat. Sift the dry ingredients and add to the water, stirring constantly. Return to low heat source for 3 - 4 minutes stirring all the time. Remove and let the mixture cool a little. Add the eggs one at a time, mixing well after each addition. Add the vanilla. Let it rest 1/2 - 1 hour, then put in a pastry bag and drop in hot oil. Remove when light golden and done and drain in a sieve. Dip the cooked ballah el shams in the sugar syrup.

Description: "Fried dessert pastries dipped in sugar syrup." Cuisine: "Middle Eastern" Yield: "3 Dozen" - - - - - - - - - - - - - - - - - - Per serving: 54 Calories (kcal); 2g Total Fat; (34% calories from fat); 2g Protein; 7g Carbohydrate; 20mg Cholesterol; 36mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1599 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bamia Stew Recipe By Serving Size Categories :Hanadi Rifae : 4 Preparation Time :1:30 : International Meat

Main Course Stew

Amount -------1/2 1 2 4 1 1 1 1/2 1 1/8 1 1/2

Measure -----------pound pound large cloves large 6-ounce can teaspoon teaspoon teaspoon pounds tablespoon

Ingredient -- Preparation Method -------------------------------ground lamb OR ground beef onion -- chopped garlic -- minced tomatoes -- chopped tomato paste Salt dried coriander cumin ground black pepper okra -- washed heads removed tamarind pods -- soaked in water

Brown the meat without oil until it absorbs all its liquid. Add the onions, then the spices and garlic. Mix well and add the chopped tomatoes. Cover and let cook on medium heat. Add the water when the tomatoes appear to soften. Let it simmer for 15 minutes, then add the okra, tomato paste and salt. Let the stew cook slowly and towards the end add the strained tamarinds. Serve hot with rice. Description: "Ground lamb or beef simmered with tomatoes, okra and Middle Eastern spices. An okra stew very popular in the Middle East. Served with rice." Cuisine:

"Middle Eastern" - - - - - - - - - - - - - - - - - - Per serving: 305 Calories (kcal); 16g Total Fat; (45% calories from fat); 15g Protein; 28g Carbohydrate; 48mg Cholesterol; 399mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2130706543 0 0 0 0 0 1504 0 0 0 0 985 1477 * Exported from MasterCook * Banana Salad Recipe By Serving Size Categories Amount -------2 2 6 2 1 12 :Joyce Tubbs : 10 Preparation Time :0:45 : Dessert

Salad

Measure -----------cups tablespoons teaspoons pound

Ingredient -- Preparation Method -------------------------------SAUCE granulated white sugar eggs -- beaten water vinegar chopped roasted peanuts bananas -- sliced

Mix and cook for 3 - 5 minutes over medium heat the sugar, beaten eggs, water and vinegar. Cool and refrigerate until serving time. Then slice bananas into large salad bowl, toss with sauce, add chopped peanuts and serve. For best results: Keep bananas fresh. Chill sauce thoroughly. Mix all just before serving. Description: "Indiana favorite; very sweet with a surprise sauce." Cuisine: "American" Ratings : Cholesterol Rating 2 Difficulty 1 Fat Content 6 Good For Crowds 10 Kid Appeal 10 Portability 10 Sweetness 8 Tartness 2 - - - - - - - - - - - - - - - - - - Per serving: 556 Calories (kcal); 24g Total Fat; (36% calories from fat); 14g Protein; 81g Carbohydrate; 37mg Cholesterol; 21mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates NOTES : From Mary Burke, Lutheran Church potluck, 1978. Sliced bananas and roasted peanuts in a sweetened egg sauce with a hint of vinegar. Nutr. Assoc. : 0 652 0 0 0 26041 0

* Exported from MasterCook * Barbecue Sauce Recipe By Serving Size Categories Amount -------2 1 2 1/4 1/4 1 1/4 1 1 4 :Dee Bell : 18 Preparation Time :0:45 : Sauce

Summer

Measure -----------tablespoons medium cloves cup cup cup teaspoon tablespoon teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------butter, bacon fat, or oil onion -- minced garlic -- minced water coffee tomato ketchup salt chili powder paprika brown sugar

Saut� the garlic and onion in oil until light golden brown. Add the catsup and slowly stir in coffee and water until smooth. Add the rest of the ingredients and stir until well blended. Simmer over medium-low heat for 20 or 30 minutes or until desired thickness is achieved. For best results, baste meat in the last 20 minutes of grilling. Description: "Basic, spicy barbecue sauce with a catsup base for chicken, hamburgers and ribs." Cuisine: "American" Yield: "2 Cups" Ratings : Complexity 1 Depth 4 Difficulty 1 Fat Content 1 Good For Crowds 10 Portability 10 Preparation vs. Cooking 10 - - - - - - - - - - - - - - - - - - Per serving: 37 Calories (kcal); 1g Total Fat; (31% calories from fat); trace Protein; 7g Carbohydrate; 3mg Cholesterol; 206mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 222 0 0 0 0 265 0 0 0 0 * Exported from MasterCook * Barbequed Beef Sandwiches Recipe By Serving Size : : 2 Preparation Time :0:15

Categories Amount -------1/2 1 3 1 1/2 2 6

: Beef Measure -----------small tablespoon tablespoons cups

Main Course Ingredient -- Preparation Method -------------------------------onion oil tomato ketchup Crock Pot Roast Leftovers (see Recipe) -- shredded AND Any leftover gravy hamburger buns pickles (optional)

slices

Saut� onions in oil in a skillet until brown and translucent. Stir in beef and leftover gravy. Add catsup and let simmer slowly for about 10 minutes. Salt and pepper to taste. Spoon mixture onto hamburger buns and serve with pickle slices. Description: "Tangy stovetop use of crock pot roast leftovers." Cuisine: "American" Ratings : Cholesterol Rating 4 Complete Meal 7 Complexity 1 Cost 2 Difficulty 1 Kid Appeal 10 Serving Temperature 8 - - - - - - - - - - - - - - - - - - Per serving: 702 Calories (kcal); 45g Total Fat; (57% calories from fat); 40g Protein; 33g Carbohydrate; 131mg Cholesterol; 623mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates NOTES : The leftover gravy measurement is irrelevant. It just adds extra flavor. You probably won't have much gravy leftover anyway. If you have none, just thin the catsup with a little water. Nutr. Assoc. : 0 0 265 0 0 0 0 2130706543 * Exported from MasterCook * Crock Pot Roast Recipe By Serving Size Categories Amount -------1 2 :Dee Bell : 2 Preparation Time :6:00 : Beef Winter

Main Course

Measure -----------pound cloves

Ingredient -- Preparation Method -------------------------------beef pot roast -- whole garlic Salt Black pepper GRAVY

2 2

1/2

tablespoon tablespoons tablespoons

Juices from roast cornstarch milk OR water Salt Black pepper

Wash pot roast and lay in crock pot, fat side down. Slice garlic into thin slices and lay over the top, sprinkle lightly with salt and pepper. Set dial on low and let cook, covered, for about 5 hours. Sometimes, relative to the shape of the roast, it will be done in 4 hours. Check to see if the meat easily pulls away. Serve with mashed potatoes and a gravy made from the juices in the pot. Gravy: Dissolve cornstarch in milk or water and put into stovetop pan with crock pot juices. Cook over medium heat until thickened. Description: "Beef rump gently roasted with garlic and no attention." Cuisine: "American" - - - - - - - - - - - - - - - - - - Per serving: 485 Calories (kcal); 35g Total Fat; (67% calories from fat); 36g Protein; 3g Carbohydrate; 131mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : If you have to leave this all day while you are at work, it will be fine. Buy a larger piece of beef so it will take longer. You will have more leftovers for other meals. Perhaps the beef will be a little drier, but because you won't be opening the pot all day it will be sitting in its juices with nothing escaping in the steam. Turn the switch on just before you leave, and turn it off the minute you get home. This recipe allows for leftovers to make barbecued beef sandwiches or beef Manhattan. See recipes in this cookbook. Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 2130706543 0 0 0 0 * Exported from MasterCook * Bastilla Recipe By Serving Size Categories :Susan Carlisle : 6 Preparation Time :1:30 : Appetizer International Poultry

Baked Main Course

Amount -------1 1 3 1/2

Measure -----------pound medium cups cup

Ingredient -- Preparation Method -------------------------------chicken breasts or thighs onion -- chopped chicken stock -- preferably homemade chopped fresh parsley

1 1/2 1/8 1/4

3 8 4 1 1

stick teaspoon teaspoon teaspoon sheets tablespoons tablespoon teaspoon cup

2/3

cinnamon (3 inches long) ground ginger pepper saffron threads eggs phyllo dough -- thawed butter -- melted granulated white sugar cinnamon chopped almonds -- blanched Powdered sugar -- for garnish Cinnamon -- for garnish

Preheat oven to 425�F. In a large kettle add the chicken, stock, parsley, cinnamon stick, ginger, pepper and saffron. Bring to a boil over high heat. Cover, reduce heat and simmer until chicken is tender, about 30 to 45 minutes. Lift chicken from stock and let stand until cool enough to handle. Remove and discard bones and skin. Shred the meat into bite-sized pieces. Bring the broth to a boil over medium heat. Lightly beat eggs and pour slowly into the stock stirring until curds form, about 1 to 2 minutes. Pour mixture through a fine strainer placed over a bowl. Let stand until well drained. Reserve stock for soup or other uses. Discard the cinnamon stick. Stack phyllo; keep covered to prevent drying out. Brush some of the butter on the bottom and sides of a 10-inch deep pie pan. Overlap 6 sheets in the pan to cover bottom and extend 8 to 10 inches beyond edge. Brush phyllo with butter. Sprinkle sugar and second measure of cinnamon over phyllo. Top evenly with the chicken. Spread egg mixture over chicken, then sprinkle with almonds. Fold the edges of the phyllo over the filling and brush top with butter. Fold remaining 2 sheets of phyllo in half crosswise and place on pie. Tuck edges inside pan and brush top with butter. Bake uncovered in a 425� oven for 20 minutes, or until golden brown. Shake pan to loosen pie. Hold an unrimmed baking sheet loosely over the top of the pie and invert pan. Lift off pan, return pie to the oven and bake until golden brown; about 10 minutes. Invert pie onto platter. Let stand 5 minutes. Sift powdered sugar generously over top and then decorate with crisscrossing lines of ground cinnamon. Description: "Sweetened chicken cooked in cinnamon and baked into a filo pie with almonds." Cuisine: "Middle Eastern" - - - - - - - - - - - - - - - - - - Per serving: 410 Calories (kcal); 26g Total Fat; (64% calories from fat); 21g Protein; 11g Carbohydrate; 153mg Cholesterol; 1346mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with Moroccan Chicken (see recipe in the Entertain!

cookbook). Nutr. Assoc. : 2571 0 0 0 2705 0 0 0 0 4453 0 652 0 0 0 0 * Exported from MasterCook * B�chamel-Coated Fried Chicken Recipe By Serving Size Categories : : 4 Preparation Time :2:00 : Fried International Poultry

Grilled Main Course

Amount -------3 3 4 5 6

Measure -----------cups cups

Ingredient -- Preparation Method -------------------------------chicken stock OR canned chicken broth chicken breast halves (1 1/2 pounds) -- skinned and boned BECHAMEL COATING butter white flour milk thyme Salt White pepper -- ground egg -- beaten with 2 tablespoons water dry bread crumbs olive oil -- for frying

3/4 1/4

tablespoons tablespoons cup teaspoon

1 1 3

cup quarts

TO PREPARE: Bring chicken stock to boil in a large saucepan. Add chicken breasts; return stock to boil, cover, and simmer until chicken is cooked through, about 12 minutes. Remove chicken breast; reserve 3/4 cup of the chicken stock for the B�chamel Coating. Cool chicken breasts to room temperature. Meanwhile, for the coating, heat butter in a small saucepan. Add flour; cook over low heat, stirring constantly until flour is incorporated into the butter, about 30 seconds. Continuing to stir constantly, gradually add milk and reserved 3/4 cup chicken stock. Simmer, still stirring constantly, until b�chamel thickens, about 2 minutes. Stir in thyme and season with 1/4 teaspoon salt and 1/8 teaspoon white pepper or to taste; cool to room temperature. Dip each chicken breast in this b�chamel, then refrigerate until b�chamel is firm, about 1 hour. (Can be refrigerated overnight.) TO COOK: Heat oil in a Dutch oven or electric deep fryer to 365�F. Dip both sides of each chicken breast into the egg-water mixture, then dredge in breadcrumbs. Dry chicken breasts, turning once, until golden brown, about 5 minutes. Drain chicken breasts on paper towels and serve. Description: "A novel method for keeping fried chicken nongreasy." Cuisine: "Mediterranean" Source:

"Cook's Magazine April 1990" - - - - - - - - - - - - - - - - - - Per serving: 6196 Calories (kcal); 668g Total Fat; (95% calories from fat); 35g Protein; 32g Carbohydrate; 160mg Cholesterol; 2103mg Sodium Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 133 Fat; 0 Other Carbohydrates NOTES : The b�chamel coating forms a protective layer that helps keep the meat extra moist. It is important to chill the coated chicken until the b�chamel is firm. For an hors d�oeuvre, use the technique described in this recipe, but substitute bite-size pieces of chicken. Nutr. Assoc. : 342 0 2130706543 26039 0 0 0 0 0 0 0 0 3218 0 0 * Exported from MasterCook * Beef and Millet Pie with Indian Spices Recipe By Serving Size Categories : : 10 Preparation Time :2:00 : Baked International

Beef Main Course

Amount -------1/2 2 1 1 1 3 2 1 1 1/3 3/4 1 2 1 1 3/4 1/2

Measure -----------cup tablespoons medium medium medium stalks medium clove tablespoon pound cup cup tablespoon cup teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------millet olive oil onion -- minced green bell pepper -- cut into small bits red bell pepper -- cut into small bits celery -- cut into small bits garlic -- minced minced fresh ginger root ground beef (optional) coarsely chopped walnuts fresh bread crumbs tomato paste eggs -- beaten tomato juice (optional) (omit in vegetarian version) ground cumin dried red pepper flakes cilantro -- minced, loosely packed Salt Ground black pepper VEGETARIAN VERSION� ADD THESE: mushrooms -- minced millet egg potato -- peeled and diced

4 1 1 1/2

ounces cup medium

TO PREPARE: Bring millet and 2 1/2 cups water to boil in a small saucepan; simmer until just tender, about 15 minutes. Drain and set aside.

Heat oil in a large skillet. Add next 6 ingredients; saut� until vegetables soften, about 5 minutes. Mix millet, vegetable mixture, and remaining ingredients, including 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. TO COOK AND SERVE: Heat oven to 375�F. Press mixture into a 10- by 2-inch round baking dish, cover with aluminum foil, and bake for 1 hour. Remove foil and bake until top of pie is browned, about 20 minutes longer. Remove pie from oven and let stand for 5 minutes. (Can be cooled, covered, and refrigerated up to 4 days.) Cut pie into wedges and serve warm or at room temperature. FOR VEGETARIAN VERSION: Omit the beef and tomato juice. Increase the millet to 1 cup, the water to 1 quart, the tomato paste to 2 tablespoons, and the eggs to 3. Also, add 4 ounces minced domestic mushrooms and 1 peeled and diced medium potato. Shape and bake this mixture as directed. Serves 8-10. Description: "A spicy ground beef pie that can be made vegetarian-style." Cuisine: "Indian" Source: "Cook's Magazine April 1990" - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 7g Total Fat; (41% calories from fat); 5g Protein; 17g Carbohydrate; 56mg Cholesterol; 106mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 3366 2130706543 5471 0 0 0 2130706543 0 4714 26086 3605 20187 0 0 0 1503 0 0 * Exported from MasterCook * Beef Manhattan Recipe By Serving Size Categories Amount -------1 1 2 :Dee Bell : 2 Preparation Time :0:10 : Beef

Main Course

Measure -----------cup cup pieces

Ingredient -- Preparation Method -------------------------------Crock Pot Roast Leftovers (see Recipe) potatoes -- mashed bread -- toasted Black pepper Salt

Shred the leftover pot roast into the leftover gravy. Reheat or make mashed potatoes and toast. Cut the toast on the diagonal, one piece per serving, and separate slightly on the plate. Lay a scoop of mashed potatoes right in the center of the toast and ladle the gravy and beef over the potatoes and toast. Salt and pepper to taste.

Description: "Hearty use of surplus pot roast, gravy and mashed potatoes on toast." Cuisine: "American" Ratings : Cholesterol Rating 4 Complete Meal 9 Complexity 0 Cost 3 Difficulty 0 Fat Content 4 Kid Appeal 8 - - - - - - - - - - - - - - - - - - Per serving: 611 Calories (kcal); 36g Total Fat; (54% calories from fat); 40g Protein; 29g Carbohydrate; 131mg Cholesterol; 254mg Sodium Food Exchanges: 2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : You need leftover gravy to make this dish. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Crock Pot Roast Recipe By Serving Size Categories Amount -------1 2 :Dee Bell : 2 Preparation Time :6:00 : Beef Winter

Main Course

Measure -----------pound cloves

Ingredient -- Preparation Method -------------------------------beef pot roast -- whole garlic Salt Black pepper GRAVY Juices from roast cornstarch milk OR water Salt Black pepper

1/2 2 2

tablespoon tablespoons tablespoons

Wash pot roast and lay in crock pot, fat side down. Slice garlic into thin slices and lay over the top, sprinkle lightly with salt and pepper. Set dial on low and let cook, covered, for about 5 hours. Sometimes, relative to the shape of the roast, it will be done in 4 hours. Check to see if the meat easily pulls away. Serve with mashed potatoes and a gravy made from the juices in the pot. Gravy: Dissolve cornstarch in milk or water and put into stovetop pan with crock pot juices. Cook over medium heat until thickened. Description: "Beef rump gently roasted with garlic and no attention." Cuisine:

"American" - - - - - - - - - - - - - - - - - - Per serving: 485 Calories (kcal); 35g Total Fat; (67% calories from fat); 36g Protein; 3g Carbohydrate; 131mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : If you have to leave this all day while you are at work, it will be fine. Buy a larger piece of beef so it will take longer. You will have more leftovers for other meals. Perhaps the beef will be a little drier, but because you won't be opening the pot all day it will be sitting in its juices with nothing escaping in the steam. Turn the switch on just before you leave, and turn it off the minute you get home. This recipe allows for leftovers to make barbecued beef sandwiches or beef Manhattan. See recipes in this cookbook. Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 2130706543 0 0 0 0 * Exported from MasterCook * Beef Tenderloin with Sage, Rosemary, and Arugula Recipe By Serving Size Categories Amount -------1 1/2 1/2 3 1/2 5 2 7 1 1/2 : : 4 Preparation Time :0:30 : International

Main Course

Measure -----------pounds tablespoon sprigs tablespoon medium bunches tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------beef tenderloin -- center cut, trimmed minced fresh rosemary fresh rosemary -- for garnish minced fresh sage fresh sage leaves -- for garnish arugula, about 8 ounces extra virgin olive oil balsamic vinegar Salt and fresh-ground black pepper

PREPARATION: Cut the tenderloin into 12 medallions, each about 3/4-inch thick. Put each medallion between two pieces of plastic wrap or waxed paper and gently pound into 1/4-inch thick scallops. (Can cover and refrigerate beef overnight.) Stem and rinse arugula. (Can refrigerate in a large plastic bag.) Arrange arugula on a large serving platter and drizzle with the balsamic vinegar and 5 tablespoons of the oil. COOKING: Brush 2 large skillets with 1 tablespoon of oil. Sear the scallops until rare, about 1 minute on each side. SERVING: Put scallops in a single layer over the arugula and sprinkle with salt, pepper, minced rosemary and sage, and the remaining tablespoon olive oil. Garnish with rosemary sprigs and whole sage leaves. Description:

"Tender beef medallions Briefly seared, served on a bed of peppery arugula and sprinkled with fresh herbs." Cuisine: "Italian" Source: "Cook's Magazine September/October 1988" - - - - - - - - - - - - - - - - - - Per serving: 708 Calories (kcal); 64g Total Fat; (80% calories from fat); 31g Protein; 4g Carbohydrate; 121mg Cholesterol; 84mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates NOTES : When tenderloin is sliced into medallions, lightly pounded and quickly seared, very tender, rare scallops of beef result. The beef is sprinkled with minced sage and rosemary and served on a bed of arugula. Nutr. Assoc. : 0 3399 1286 3403 1302 49 0 0 2130706543 * Exported from MasterCook * Bill's Potato Salad Recipe By Serving Size Categories Amount -------7 12 1 3/4 3/4 3 3/4 :Elaine Crawford : 12 Preparation Time :0:45 : Salad Vegetable

Side Dish

Measure -----------medium tablespoon cup cup cup

Ingredient -- Preparation Method -------------------------------eggs -- hard-boiled russet potatoes -- peeled and cooked prepared yellow mustard sweet pickle relish Miracle Whip OR mayonnaise green onions (optional) -- if available

Cook, cool and dice eggs and potatoes. Add mustard, relish, salad dressing, and onion if available. Mix well and refrigerate until time to serve. Description: "Boiled eggs and potatoes dressed with pickle Cuisine: "American" Yield: "1/2 Gallon" Ratings : Cholesterol Rating 6 Complexity 1 Depth 3 Fat Content 7 Kid Appeal 5 Sweetness 3 - - - - - relish and mayonnaise."

Complete Meal 3 Cost 2 Difficulty 1 Good For Crowds 10 Portability 10 - - - - - - - - - - - - -

Per serving: 217 Calories (kcal); 14g Total Fat; (57% calories from fat); 5g

Protein; 19g Carbohydrate; 114mg Cholesterol; 254mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Bill always gets good compliments on this salad. He has tried to write down the quantities used. Nutr. Assoc. : 0 0 5644 0 881 0 2130706543 2130706543 * Exported from MasterCook * Billie Joe Royale Recipe By Serving Size Categories :Rita "Sunny" David : 2 Preparation Time :1:30 : Baked Poultry

Main Course Sauce

Amount -------2

Measure ------------

1/2 1/4 1 1/2 1/8 1/8

1

cup cup tablespoon cup tablespoon tablespoon 10 3/4-ounce

Ingredient -- Preparation Method -------------------------------chicken breasts -- skinless Salt Pepper Paprika sliced mushrooms sliced almonds lemon juice chopped onions basil rosemary can mushroom soup

Preheat oven to 350�F. Sprinkle to cover chicken with salt, pepper and paprika. Cover with remaining ingredients and bake covered 1 1/2 hours. Description: "Chicken breasts baked in mushroom soup with sherry, almonds, mushrooms and herbs." Cuisine: "American" T(Baking Time): "1:30" Ratings : Cholesterol Rating 3 Complete Meal 7 Complexity 1 Cost 4 Depth 3 Difficulty 1 Fanciness 3 Fat Content 3 Good For Crowds 8 Richness 5 Serving Temperature 8 - - - - - - - - - - - - - - - - - - Per serving: 783 Calories (kcal); 48g Total Fat; (55% calories from fat); 67g Protein; 20g Carbohydrate; 187mg Cholesterol; 1241mg Sodium Food Exchanges: 1 Grain(Starch); 9 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Quick and easy dinner for 2. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 4201

* Exported from MasterCook * Black Bean and Rice Burritos Recipe By Serving Size Categories Amount -------1 1 1 1 1/4 1/2 1/8 6 3/4 6 6 6 6 :Dee Bell : 6 Preparation Time :0:20 : International Vegetarian

Main Course

Measure -----------cup tablespoon clove 15-ounce can teaspoon teaspoon teaspoon medium cup tablespoons tablespoons tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------cooked rice butter garlic -- minced black beans ground cumin chili powder ground cinnamon flour tortillas grated Cheddar or Monterey Jack cheese salsa sour cream OR yogurt chopped green onion (optional)

Start rice, if not already cooked. Saut� garlic in butter until golden. Stir in black beans, cumin, chili powder and cinnamon in a saucepan; bring to a boil. Reduce heat, and simmer uncovered, 5 minutes, stirring occasionally. Remove from heat. Top each tortilla with 2 tablespoons of rice, 3 tablespoons of beans, 2 tablespoons of cheese, 1 tablespoon of salsa and 1 tablespoon of sour cream. (Onions if you wish.) Roll up and serve. Description: "Quick burritos made from spiced-up canned goods." Cuisine: "Mexican" - - - - - - - - - - - - - - - - - - Per serving: 445 Calories (kcal); 15g Total Fat; (31% calories from fat); 15g Protein; 60g Carbohydrate; 26mg Cholesterol; 751mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 1275 0 0 0 0 20081 0 1394 0 2130706543 2130706543 * Exported from MasterCook * Black Bean and Salsa Salad Recipe By Serving Size Categories :Sid Orrik : 5 Preparation Time :6:00 : Salad

Side Dish

Summer Amount -------15 1 1/2 1/4 1/4 1 1/2 12 1/4 Measure -----------ounces cups cup cup cups ounces cup Ingredient -- Preparation Method -------------------------------canned black beans -- rinsed and drained chopped celery chopped green onions chopped cilantro fresh salsa -- medium hot Mexicorn (specialty canned vegetable) -- drained red wine vinegar dressing, light version preferred

Combine all ingredients. Chill (overnight is best). Serve with chicken, BBQ, etc. Description: "A summertime side dish. A quick salad made from canned beans, corn, and salsa; with the addition of fresh celery and onions." Cuisine: "American" Yield: "5 Cups" Ratings : Cholesterol Rating 0 Complete Meal 4 Complexity 1 Cost 3 Depth 2 Difficulty 1 Good For Crowds 10 Kid Appeal 2 Portability 10 - - - - - - - - - - - - - - - - - - Per serving: 257 Calories (kcal); 9g Total Fat; (28% calories from fat); 11g Protein; 39g Carbohydrate; 0mg Cholesterol; 576mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 157 2656 0 0 1325 26432 5456 0 * Exported from MasterCook * Black Bean Chili Recipe By Serving Size Categories Amount -------3 1 4 2 3 1 1 1 : : 10 Preparation Time :24:00 : Main Course Winter

Stew

Measure -----------pounds pound cloves tablespoons tablespoon teaspoon medium

Ingredient -- Preparation Method -------------------------------pork loin dried black beans garlic chili powder fresh hot green chili peppers ground cumin oregano onion -- chopped

2 1 1 1 2 1/2 1/2

whole 28-ounce can cup cup cup cup

jalape�o chile peppers -- chopped crushed tomatoes GARNISHES grated Cheddar cheese chopped cilantro sour cream avocados -- diced chopped onions

Cover and soak beans with water overnight. Pour everything in stock pot except tomatoes, jalape�os and garnishes. Keep covered with water and cook 6 hours on low heat. Add water if necessary. After 6 hours, remove meat and shred. Add tomatoes and jalape�os and cook another hour or until thickened. Serve in individual dishes along with garnishes. Garnish with chopped cilantro, sour cream, diced avocados, shredded cheese, chopped onion. Description: "A winter black bean stew made with tomatoes, spices and pork loin." - - - - - - - - - - - - - - - - - - Per serving: 468 Calories (kcal); 21g Total Fat; (38% calories from fat); 33g Protein; 41g Carbohydrate; 65mg Cholesterol; 260mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Wintertime favorite. Nutr. Assoc. : 0 0 0 0 3727 0 0 0 20103 2470 0 0 0 0 0 0 0 * Exported from MasterCook * Black Bean Chili 2 Recipe By Serving Size Categories : : 10 Preparation Time :24:00 : Fall Vegetarian

Main Course Winter

Amount -------2 2 8 2 2 4 4 4 1 2 2 1/2

Measure -----------cups quarts cups large tablespoons stalks cup cups cups teaspoon tablespoons teaspoons

Ingredient -- Preparation Method -------------------------------black beans, dried AND water OR canned black beans -- plus liquid chopped onions oil or butter celery -- cut in 1" slices chopped green bell peppers chopped fresh tomatoes -- peeled, cored OR chopped canned tomatoes salt cumin paprika

2 1/4 1/2 1/2 1

tablespoons teaspoon cup cup

chili powder cayenne pepper powder OR jalape�o chili (optional) -- minced scallions or onion, for topping (optional) -- chopped grated cheese (optional)

For dried beans: Soak them overnight, use soaking water and add to it to equal the appropriate measure of water. Saut� the onion, peppers and celery in the oil. Add half of the vegetable mixture to the beans, water, spices and half of the tomatoes then cook for about an hour and a half. Add the rest of the onion, peppers and celery, adjust seasoning to taste and spicy heat preference and serve. For canned beans: Saut� onion, peppers and celery in the oil, stir in beans, tomatoes and spices. Let simmer for 20 minutes, adjust seasoning to taste and spicy heat preference and serve. Top with chopped scallions, chopped raw onion and/or grated cheese. Preparation Time: More than one day Description: "Robust, nourishing black beans in spicy tomato broth." Source: "Earth Kitchen Cookbook by Dee Bell" - - - - - - - - - - - - - - - - - - Per serving: 239 Calories (kcal); 5g Total Fat; (19% calories from fat); 13g Protein; 35g Carbohydrate; 0mg Cholesterol; 892mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Toppings are not necessary because this chili has a lot of flavor by itself, but it is fun to put toppings out on the table and let the family and/or guests do their own thing. Nutr. Assoc. : 2130706543 0 2130706543 0 578 0 4267 26435 20088 5296 0 2130706543 0 0 0 0 272 0 2130706543 2130706543 2130706543 * Exported from MasterCook * Black Bean Roll Recipe By Serving Size Categories : : 6 Preparation Time :3:00 : Appetizer International

Fried Main Course

Amount -------1 1 1/2 1 2 1

Measure -----------cup medium clove small teaspoon tablespoons cup

Ingredient -- Preparation Method -------------------------------dried black beans (1/2 pound) garlic onion salt corn oil sour cream

PREPARATION: Rinse and pick over the beans. Soak the beans overnight in 4 cups cold water, drain, and put in a medium saucepan (or put beans and 4 cups water in a medium saucepan, bring to a boil, cover, and set aside for 1 hour). COOKING: Peel and mince the garlic and onion and add to the beans with 1 teaspoon salt. Bring liquid to a boil, lower heat, and simmer until beans are tender, about 1 hour. Cool for 10 minutes. Transfer beans and cooking liquid to the work bowl of a food processor fitted with the metal blade and pur�e. Heat the corn oil in a large skillet. Add the bean pur�e and simmer, stirring with a wooden spoon, until all liquid has evaporated and the pur�e becomes a paste, 10 to 12 minutes. Shake the pan back and forth with firm movements to detach the bean paste from the pan. Continue the back and forth motion and use a spoon to shape the paste into a firm, round roll. SERVING: Serve roll warm, garnished with sour cream. Serves 4-6 Description: "Savory mashed black bean roll served with sour cream." Cuisine: "Guatemalan" Source: "Cook's Magazine September/October 1988" - - - - - - - - - - - - - - - - - - Per serving: 237 Calories (kcal); 13g Total Fat; (48% calories from fat); 8g Protein; 23g Carbohydrate; 17mg Cholesterol; 378mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Frijoles Negros Volteados NOTES : Guatemalan cooking traditionally uses black beans in parados - where the beans are soaked overnight, and left whole; colados, where they are cooked, pur�ed, and served over rice; and volteados. Here the black beans are cooked, pur�ed, dried out in a skillet, and formed into a roll. In the past, the cooked beans were mashed on a rectangular stone with a long, cylindrical stone tool called a mano. Today, every Guatemalan mountain village has an electric blender for this task. Nutr. Assoc. : 3096 0 0 0 0 0 * Exported from MasterCook * Black Bean Soup Recipe By Serving Size Categories : : 8 Preparation Time :6:00 : International Vegetable Main Course

Soup Winter

Amount --------

Measure ------------

Ingredient -- Preparation Method --------------------------------

2 2 2 2 1 2 1 1 3 1 1/4 1 1 1 1/2 2 2 3/4

cups cups cups tablespoons large cloves cup cup tablespoons teaspoon teaspoon pinch cups tablespoons teaspoons

dried black beans water OR chicken stock butter or oil (or combination) onion -- chopped garlic -- minced chopped carrots celery -- chopped ham bone (optional) OR tamari soy sauce yellow mustard powder crumbled thyme bay leaf cayenne pepper powder ham, cooked and chopped -- (optional) lemon juice brown sugar Salt Black pepper

Cover beans with water or stock and bring to a boil for 3 minutes. Remove from heat and let sit for 1 hour. In a large soup pot, saut� onion and garlic in oil or butter until light golden. Add celery and carrots and saut� for 2 minutes more. Pour beans into soup pan and, if making the ham version, add the ham bone now. For both versions, add more water to cover the beans. Add the mustard powder, cayenne pepper powder, thyme and bay leaf and simmer for 3 1/2 hours. Add ham chunks, if preparing the ham version, and simmer for 15 minutes more. For vegetarian version, add the tamari now and simmer for 15 minutes more. For both versions, add lemon juice, sugar and salt and pepper to taste. Serve either plain or with a dollop of yogurt or sour cream or with grated cheese. Description: "Black beans cooked into a soup with chopped vegetables." Cuisine: "Central American" Source: "Earth Kitchen Cookbook by Dee Bell" - - - - - - - - - - - - - - - - - - Per serving: 289 Calories (kcal); 9g Total Fat; (26% calories from fat); 18g Protein; 35g Carbohydrate; 35mg Cholesterol; 393mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : You can prepare a vegetarian version or the standard ham version from this recipe. A trick for the vegetarian version, to replace the wonderful ham flavor, is to season to taste with Red Star nutritional yeast. (This specific version of yeast powder has a ham-like or smoked chicken flavor.) This soup is so full of flavor, no garnish is listed with the ingredients, but it is also good with sour cream, yogurt or grated cheese on top when serving. Nutr. Assoc. : 0 1582 0 2130706543 222 0 0 0 0 3651 0 2130706543 938 3159 0 272 2819 0 0 0 0 * Exported from MasterCook *

BLT Recipe By Serving Size Categories Amount -------8 4 4 2 6 1/8 1/8 : : 2 Preparation Time :0:15 : Fried Sandwich

Main Course

Measure -----------strips slices tablespoons leaves teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------bacon -- fried, crisp & chewy bread -- toasted mayonnaise lettuce, iceberg or green leaf lettuce tomato slices salt black pepper

Fry bacon slowly and drain thoroughly. Spread toasted bread slices with mayonnaise. Lay tomato slices on every other slice of bread. Sprinkle tomatoes with salt and pepper. Top with bacon, lettuce leaves and the other bread slice. Cut on the diagonal and serve with soup, chips or french fries. Description: "Bacon, Lettuce and Tomato Sandwich, or replace the bacon with Mushrooms for an MLT." Source: "Earth Kitchen Cookbook by Dee Bell" Ratings : Cholesterol Rating 7 Complete Meal 9 Complexity 0 Cost 3 Difficulty 1 Fat Content 7 Kid Appeal 8 - - - - - - - - - - - - - - - - - - Per serving: 499 Calories (kcal); 38g Total Fat; (66% calories from fat); 13g Protein; 30g Carbohydrate; 32mg Cholesterol; 973mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Try apple smoked bacon or use Honey Mustard Dressing for extra flavor. MLT: If you are vegetarian, try saut�eing large mushrooms in butter, drizzle with tamari soy sauce and replace the bacon in this recipe with the mushrooms. Nutr. Assoc. : 0 0 0 3921 26369 0 0 * Exported from MasterCook * Boston Baked Beans Recipe By Serving Size Categories Amount -------2 : : 6 Preparation Time :24:00 : Baked Side Dish

Pork

Measure -----------cups

Ingredient -- Preparation Method -------------------------------dried white beans -- cooked

2 1 1 4 3 1 1

1/4

cups teaspoon teaspoon tablespoons tablespoons tablespoon small pound

OR canned white beans -- liquid reserved mustard powder salt brown sugar molasses oil onion -- chopped salt pork

Soak dry beans overnight. Drain the water off and reserve. Measure water and add to it to equal 3 1/2 cups. Mix salt into the water. Heat the oven to 350�F. Place the beans in a bean pot. Saut� the onion in the oil until clear. Mix together with mustard, molasses and brown sugar. Stir the salt water into the sweet spice mixture and stir it all into the beans. Score the salt pork on top and place on the bean mixture, then give it a push until it is covered by a layer of beans. Bake beans covered for an hour, then reduce heat to 300�F and bake for four more hours. Uncover beans and cook for another hour. Check during the last two hours, as you may need to add a little more water. Taste the beans and season to taste with more sugar, molasses or salt. Serve. Prep. Time: More than a day Description: "Beans baked with molasses, brown sugar and salt pork." Cuisine: "American" Source: "Earth Kitchen Cookbook by Dee Bell" Ratings : Cholesterol Rating 0 Complete Meal 3 Complexity 1 Cost 1 Difficulty 2 Fat Content 1 Good For Crowds 10 Kid Appeal 6 Portability 9 Richness 4 - - - - - - - - - - - - - - - - - - Per serving: 322 Calories (kcal); 18g Total Fat; (49% calories from fat); 8g Protein; 34g Carbohydrate; 16mg Cholesterol; 636mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates NOTES : If you are vegetarian, you can eliminate the salt pork. You will lose a little flavor but these beans are still terrific. Nutr. Assoc. : 2130706543 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Carp with Vegetables Recipe By Serving Size Categories Amount -------: : 4 : Fish Preparation Time :1:00 Main Course Ingredient -- Preparation Method --------------------------------

Measure ------------

1 intact 2 3 3 1 2 1 1

5-pound teaspoons small stalk cups cup cup

carp (5-6 pounds) -- cleaned and scaled with head and tail lemon juice carrots (about 1 1/2 cups) -- peeled julienned 2-inch leeks -- trimmed of dark green leaves, julienned 2-inch celery (about 1/2 cup) -- julienned 2-inch Fish Stock (see Recipe) dry white wine heavy cream

Heat oven to 450�F. Wipe cavity of carp with paper towels, season it well with salt and pepper, and sprinkle cavity with 1 teaspoon of the lemon juice. In a saucepan of boiling, lightly salted water, blanch julienned carrots, leeks, and celery for 30 seconds. Drain and refresh in cold water. Fill fish cavity with blanched vegetables and sew securely with a trussing needle. Put fish, 1 cup of the fish stock, and wine in a roasting pan large enough to hold carp. Cover lightly with foil, put into oven,and immediately turn heat down to 350�F. Braise for 30 to 45 minutes, depending on size of fish, until fish tests done. Baste every 15 minutes with juices from bottom of pan. With spatulas, remove fish to a large serving platter. Cover with foil to keep warm. Discard braising liquid. For the sauce, bring remaining 1 cup Fish Stock to a simmer over medium-high heat in a medium-size saucepan. Reduce stock by 1/2, about 10 minutes. Add cream and reduce by 1/3, 8 to 10 minutes. Season well with salt, pepper, and remaining lemon juice. To serve, open cavity of fish and distribute vegetables around platter. Pass sauce separately. Description: "Fish with savory vegetables in a sauce of fish stock, white wine and cream." Source: "Cook's Magazine September/October 1984" Ratings : Cholesterol Rating 7 Complete Meal 3 Difficulty 5 Fanciness 7 Good For Crowds 3 Intricacy 7 Richness 7 Serving Temperature 8 - - - - - - - - - - - - - - - - - - Per serving: 1050 Calories (kcal); 55g Total Fat; (50% calories from fat); 104g Protein; 19g Carbohydrate; 460mg Cholesterol; 376mg Sodium Food Exchanges: 0 Grain(Starch); 14 Lean Meat; 3 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2492 0 2495 3891 2516 0 0 0

* Exported from MasterCook * Fish Stock Recipe By Serving Size Categories Amount -------1 1 2 See Notes 1 1 4 : : 0 : Soup Preparation Time :0:45

Stock

Measure -----------tablespoon pounds

Ingredient -- Preparation Method -------------------------------butter onion -- coarsely chopped fish bones - from cod, pollock or sturgeon (2 to 3 1/2 pounds) -- well rinsed and cut into pieces. bay leaf salt black peppercorns (4 to 5)

pinch

In a stockpot, melt butter, add onion, and cook on low heat until onion is soft, 5 to 10 minutes. Add bones and cook, stirring well, for 2 minutes. Cover bones with water, add bay leaf, salt, and peppercorns, and bring to simmer. Simmer 20 minutes, removing any scum that comes to the top. Strain through a fine sieve. Stock may be refrigerated for up to 2 days or frozen. Description: "Mild but savory preparation of fish bones." Source: "Cook's Magazine September 1984" Yield: "4 Cups" - - - - - - - - - - - - - - - - - - Per serving: 144 Calories (kcal); 12g Total Fat; (70% calories from fat); 1g Protein; 10g Carbohydrate; 31mg Cholesterol; 254mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Use bones from lean fish only. Avoid mackerel, bluefish, or mullet. Remove and discard gills. To remove gills, wrap fingers in a towel or use pliers. Nutr. Assoc. : 0 0 3289 0 0 2261 * Exported from MasterCook * Braised Chicken with Tomatoes and Tarragon Recipe By Serving Size Categories Amount : : 4 Preparation Time :0:30 : International Poultry

Main Course

Measure

Ingredient -- Preparation Method

-------3 1/2 3 4 2 1

-----------pounds tablespoons medium cup cup medium tablespoon

1/2 1/4

-------------------------------chicken -- cut into 8 pieces Salt Ground black pepper olive oil shallots -- minced dry white wine tarragon vinegar or white wine vinegar tomatoes -- peeled, seeded, chopped coarse dried tarragon

TO COOK AND SERVE:Sprinkle chicken pieces with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet. Add chicken and cook over medium-high heat, turning occasionally until seared on all sides, about 12 minutes. Remove chicken; cover and keep it warm. Remove and discard all but 2 tablespoons of the pan drippings. Add shallots; saut� until softened, about 1 minute. Add wine, bring to boil, and simmer until wine reduces to 1/4 cup, about 1 minute. Add vinegar, tomatoes, and tarragon; return chicken to skillet. Cover and simmer until chicken is cooked through, about 8 minutes. Serve immediately. Description: "Quick, aromatic chicken saut�." Cuisine: "French" Source: "Cook's Magazine April 1990" Ratings : Cholesterol Rating 3 Cost 3 Difficulty 2 Fat Content 2 Intensity 0 Kid Appeal 5 Portability 7 Serving Temperature 8 Tartness 7 - - - - - -

Complete Meal 5 Depth 5 Fanciness 3 Good For Crowds 7 Intricacy 2 Looks 5 Richness 5 Sweetness 2 - - - - - - - - - - - - -

Per serving: 753 Calories (kcal); 55g Total Fat; (68% calories from fat); 51g Protein; 7g Carbohydrate; 261mg Cholesterol; 209mg Sodium Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates NOTES : Typical bistro fare for a fast meal. Nutr. Assoc. : 0 0 0 0 0 0 5259 5296 0 * Exported from MasterCook * Braised Lamb Shanks in Lemon-Dill Sauce Recipe By Serving Size Categories : : 4 Preparation Time :3:00 : International Main Course

Lamb

Amount -------2 2 2 1 4 5 3 3 1/2 3 1/2 1 3 2 2 1/2

Measure -----------medium medium cloves medium large tablespoons cups cups teaspoon tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------onions (2 cups) -- chopped carrots (1 cup) -- chopped garlic leek lamb shanks, about 1 pound -- sawed crosswise into thirds olive oil bay leaves fresh chicken stock OR canned chicken broth salt fresh dill leaves -- loosely packed lemons (1/3 cup) eggs fresh ground pepper

PREPARATION: Peel onions, carrots, and garlic. Chop and put onions and carrots in a bowl with garlic. Rinse, trim, and chop leek (using white portion and about 2 inches of the green), and add to the bowl. Pat shanks dry. COOKING: Adjust oven rack to middle position and heat oven to 350�F. Heat 2 tablespoons of oil in a 5-quart Dutch oven until hot but not smoking. Working in batches, sear lamb shanks over high heat until they are browned on all sides, about 7 minutes; set shanks aside. Discard cooking fat and add remaining oil, vegetables and bay leaves. Cover and saut� over low heat, stirring occasionally, until vegetables are lightly colored, about 15 minutes. Return shanks and accumulated juices to the pot along with stock and 1 teaspoon salt. Bring stock to a boil, reduce heat to low, and simmer, covered, for 45 minutes. Uncover and simmer until lamb is tender, 55-60 minutes. Remove shanks. Strain stock and return it to the pot. Bring to a boil, skimming it well, and reduce to 1 3/4 cups. (Can cover and refrigerate shanks in the stock for up to 2 days.) SERVING: If made ahead, heat shanks in foil in oven until hot. Bring stock to a boil. Mince dill. Squeeze 1/3 cup lemon juice into a medium bowl, whisk in eggs, and then slowly whisk in hot stock. Stir in dill and 1/2 teaspoon pepper. Return the shanks to the pot, add the lemon-egg mixture and cook over low heat, gently stirring and shaking the pot, until shanks are warmed through and sauce has thickened slightly, about 5 minutes. Do not let sauce simmer or eggs may curdle. Description: "Lamb stew coated in a velvety, aromatic egg sauce." Cuisine: "Greek" Source: "Cook's Magazine September/October 1988" - - - - - - - - - - - - - - - - - - Per serving: 337 Calories (kcal); 24g Total Fat; (63% calories from fat); 15g Protein; 18g Carbohydrate; 112mg Cholesterol; 1269mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Serving Ideas : Accompany the stew with orzo, Greek pastina cooked in chicken stock and tossed with black olives, saut�ed sweet peppers and zucchini.

NOTES : Lamb shanks have a high percentage of gelatinous connective tissue, and benefit from slow cooking such as braising or poaching. (Ask the butcher to saw each shank into three parts for a more graceful presentation.) When heating the sauce, keep the temperature below 160�F to avoid curdling the eggs. Nutr. Assoc. : 4288 2495 0 0 3841 0 0 2130706543 0 327 0 507 3896 0 0 * Exported from MasterCook * Braised Monkfish with Curried Fruit Recipe By Serving Size Categories : : 4 : Fish Preparation Time :0:30 Main Course

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 pounds monkfish -- trimmed of any membrane, cut into 2 " pieces, bones and loose pieces reserved for stock (see Fish Stock) 2 tablespoons vegetable oil 2 tablespoons butter 1/2 cup white flour 1/2 cup dry vermouth 1/2 cup minced shallots 2 teaspoons curry powder 1/2 cup chopped dates 1/2 cup chopped dried apricots 1/2 cup chopped prunes 1/2 cup dried currants -- soaked in grand marnier 2 tablespoons Grand Marnier 1 cup Fish Stock (see Recipe) -- or as needed Lemons, for garnish -- cut into wedges Pat monkfish pieces dry with paper towels and season well with salt and pepper. In a large frying pan with lid, heat oil and butter over medium-high heat. Dredge fish pieces in flour and shake off excess. Brown fish quickly. Transfer browned fish to paper towels to drain. Pour off excess oil and deglaze pan with vermouth. Add shallots and cook slowly, covered, stirring every minute or so, until softened, about 3 minutes. Be careful not to burn shallots. Add curry powder and cook with shallots, stirring, for 1 minute. Add dried fruit and stir well. Gently place drained, browned fish on top. Add enough Fish Stock to almost cover the fish, cover, and let cook until fish tests done, 5 to 8 minutes. Transfer fish to a platter and keep warm. Turn heat up to high and reduce sauce by 1/3, stirring constantly, about 5 minutes. To serve, spoon sauce around fish and garnish with lemon wedges. Description: "Chunks of fish in a dried-fruit sauce." Source: "Cook's Magazine September/October 1984" - - - - - - - - - - - - - - - - - - -

Per serving: 717 Calories (kcal); 19g Total Fat; (25% calories from fat); 54g Protein; 74g Carbohydrate; 103mg Cholesterol; 149mg Sodium Food Exchanges: 1 Grain(Starch); 7 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 914 0 0 0 0 0 0 0 0 4635 3108 0 0 2130706543 * Exported from MasterCook * Fish Stock Recipe By Serving Size Categories Amount -------1 1 2 See Notes 1 1 4 : : 0 : Soup Preparation Time :0:45

Stock

Measure -----------tablespoon pounds

Ingredient -- Preparation Method -------------------------------butter onion -- coarsely chopped fish bones - from cod, pollock or sturgeon (2 to 3 1/2 pounds) -- well rinsed and cut into pieces. bay leaf salt black peppercorns (4 to 5)

pinch

In a stockpot, melt butter, add onion, and cook on low heat until onion is soft, 5 to 10 minutes. Add bones and cook, stirring well, for 2 minutes. Cover bones with water, add bay leaf, salt, and peppercorns, and bring to simmer. Simmer 20 minutes, removing any scum that comes to the top. Strain through a fine sieve. Stock may be refrigerated for up to 2 days or frozen. Description: "Mild but savory preparation of fish bones." Source: "Cook's Magazine September 1984" Yield: "4 Cups" - - - - - - - - - - - - - - - - - - Per serving: 144 Calories (kcal); 12g Total Fat; (70% calories from fat); 1g Protein; 10g Carbohydrate; 31mg Cholesterol; 254mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Use bones from lean fish only. Avoid mackerel, bluefish, or mullet. Remove and discard gills. To remove gills, wrap fingers in a towel or use pliers. Nutr. Assoc. : 0 0 3289 0 0 2261

* Exported from MasterCook * Braised Red Cabbage Recipe By Serving Size Categories Amount -------1 2 2 1 2 1/2 1/2 1/2 2 2 :Jack Ligon : 4 Preparation Time :0:30 : International Vegetable

Side Dish

Measure -----------tablespoons tablespoons cup tablespoons cup cup whole tablespoons

Ingredient -- Preparation Method -------------------------------red cabbage -- julienned vegetable oil or corn oil cider vinegar, red wine vinegar or rice vinegar chopped onions apple -- peeled, cored cut into thin slices honey or brown sugar chicken stock OR vegetable broth cloves butter Pepper Salt

Examine and clean the cabbage. Discard any tough or wilted leaves, cut away and discard the core. Cut the remaining leaves into thin julienne. Heat the oil in a heavy skillet and add the onion and cabbage and saut�, stirring, until wilted. Add the apple slices, broth, vinegar, honey, cloves, salt and pepper. Blend well. Cover and cook 15 minutes, stirring often. Uncover and simmer until liquid reduces by half. Add butter, stir and blend well. Description: "Red cabbage braised with apple, onion, honey, vinegar and cloves." Cuisine: "German" - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 14g Total Fat; (56% calories from fat); 2g Protein; 23g Carbohydrate; 16mg Cholesterol; 273mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 1563 2703 0 30 731 2130706543 0 0 0 0 0 0 * Exported from MasterCook * Braised Red Cabbage and Onion Recipe By Serving Size Categories : : 4 Preparation Time :0:45 : International Vegetable

Side Dish

Amount -------2 1 1/2 1 2 2 1/4 1/4

Measure -----------tablespoons teaspoon teaspoon tablespoons medium head tablespoons cup cup

1/2

Ingredient -- Preparation Method -------------------------------butter chopped onion sesame oil OR bacon fat brown sugar chopped red cabbage cider vinegar, rice vinegar, or raspberry vinegar dry red wine water

Saut� onion in butter until golden, then stir in sesame oil or bacon fat and sugar, stir while cooking another minute and add cabbage and the rest of the ingredients. Stir well to mix. Cover and let simmer on low for 15 minutes. Uncover and simmer until liquid has evaporated. Salt and pepper to taste. Serve warm. Description: "Very light and moist chopped cabbage and onion with a hint of sweet and sour." Cuisine: "German" Source: "Earth Kitchen Cookbook by Dee Bell" - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); 7g Total Fat; (48% calories from fat); 2g Protein; 14g Carbohydrate; 16mg Cholesterol; 83mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 1356 0 2130706543 0 26627 2703 0 0 * Exported from MasterCook * Braised Red Snapper with Artichokes and Fresh Herbs Recipe By Serving Size Categories Amount -------1 1 1 3 1 2 1/2 : : 4 : Fish Preparation Time :2:00

Main Course

Measure ------------

stalk cups sprig cloves teaspoon

Ingredient -- Preparation Method -------------------------------FISH STOCK fish bones (from below) leek onion celery cold water fresh thyme garlic coriander seed

1 1 1 1

bay leaf

BRAISED RED SNAPPER onion leek -- white part only carrot 1/2 teaspoon crushed coriander seed 5 whole artichokes 1 lemon 2 teaspoons olive oil 3 cloves garlic 1 sprig fresh thyme 1 cup white wine 2 shallots 1 tablespoon chopped fresh parsley 1 1 1/2 pound fillet boneless red snapper -- about 3 pounds (bones reserved for stock) Salt Pepper 2 tablespoons olive oil 2 teaspoons chopped fresh basil PREPARATION: For the stock, rinse the fish bones. Cut off leek top for the stock and reserve white part for the sauce. Mince the onion. Put the leek top, onion, and celery in a stockpot, add the fish bones, the water, thyme, whole garlic cloves, coriander seed, and bay leaf. Bring to a boil and simmer for 20 minutes. Strain. Stock can be refrigerated for several days, or it can be frozen. Mince the onion. Cut the reserved white part of leek into very thin julienne strips. Quarter the carrot and cut into thin julienne strips. Crush the coriander seed. Remove leaves from artichokes and save for another dish. Cut artichoke bottoms into 1/8-inch-thick slices. Squeeze lemon juice over them. Heat the olive oil in pan over low heat. Add the onion and cook, covered, until translucent, about 1 1/2 minutes. Add garlic cloves, thyme, and crushed coriander seed and cook, for 2 minutes. Add the artichokes and white wine, stirring deglaze the pan. julienned leek and the carrot, whole covered, over low heat with a wooden spoon to

Cover and continue cooking over low heat until the artichokes are tender, about 15 minutes. Remove garlic cloves. Drain artichokes and reserve liquid for sauce. Mince the shallots. Chop the parsley. Butter a baking pan. Recipe can be made to this point several hours ahead. COOKING AND SERVING: Heat oven to 400�F. Put the shallots in prepared pan, add the fish fillets, and season with salt and pepper. Add 1 1/2 cups of fish stock, cover with foil, and braise in preheated oven for 20 minutes. Remove fillets to a warm platter. Reserve liquid for sauce. Gently reheat artichoke mixture. For the sauce, put the reserved liquid from artichokes and fish into a saucepan and reduce to 1/2 cup over medium heat. Slowly whisk in the olive oil. Season to taste with salt and pepper. Chop basil and add it and parsley. Arrange the artichoke slices around the edge of a serving platter. Put the fillets in the middle and pour sauce over.

Description: "A marriage forged by a reduction sauce from fish stock and wine." Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 0 Complete Meal 5 Cost 3 Depth 7 Difficulty 3 Fanciness 7 Fat Content 0 Good For Crowds 10 Intensity 3 Intricacy 7 Kid Appeal 2 Looks 3 Portability 0 Richness 5 Serving Temperature 7 Spicy Hotness 0 Sweetness 5 Tartness 7 - - - - - - - - - - - - - - - - - - Per serving: 290 Calories (kcal); 10g Total Fat; (31% calories from fat); 8g Protein; 40g Carbohydrate; 0mg Cholesterol; 195mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : For an excellent fish stock to use in this recipe, ask your fishmonger to save the bones when cutting the red snapper into fillets. Nutr. Assoc. : 0 2130706543 0 0 0 0 0 0 415 0 0 0 0 0 0 415 0 0 0 0 0 0 3891 0 0 0 0 0 0 * Exported from MasterCook * Bread Salad with Tomatoes and Basil Recipe By Serving Size Categories Amount -------1 2 2 1/3 1/4 1 : : 8 Preparation Time :1:30 : Salad Summer

Spring

Measure -----------pound large tablespoons cup cup head

Ingredient -- Preparation Method -------------------------------Italian bread -- cut in 1" slices tomatoes -- diced medium red wine vinegar olive oil minced fresh basil Salt Black pepper -- ground Boston lettuce -- for serving

TO PREPARE AND SERVE: Dip each slice of bread into a large bowl of cold water, then transfer to a colander set inside the sink; let drain for 15 minutes. Gently squeeze each slice of bread to remove excess water, then cut the slices into medium dice. Transfer bread cubes to a large nonreactive bowl. Add the remaining ingredients including 1 teaspoon salt and 1/4 teaspoon pepper; toss the ingredients to combine. Cover and chill for 1 hour. Serve. Description:

"Moistened bread cubes and classic Italian accompaniment." Source: "Cook's Magazine June 1990" T(Cilling Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 11g Total Fat; (40% calories from fat); 6g Protein; 31g Carbohydrate; 0mg Cholesterol; 335mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Bread salad, or panzanella, is a favorite of Romans when they dine alfresco. Bread cubes give this classic salad its substance. Stale bread works well in this recipe. Serve panzanella on a bed of Boston lettuce. Nutr. Assoc. : 0 0 0 0 0 0 0 187 * Exported from MasterCook * Broccoli Cheddar Cheese Soup Recipe By Serving Size Categories Amount -------1 1 1 1/4 1 1/4 1 1/2 1 1 :Trudi Barnes : 6 Preparation Time :0:30 : Casserole

Soup

Measure Ingredient -- Preparation Method ------------ -------------------------------10 3/4-ounce can beef broth 10 3/4-ounce can cream of celery soup cup milk cup white wine teaspoon Worcestershire sauce teaspoon garlic powder -- to taste Salt -- to taste Black pepper -- to taste cups coarsely chopped broccoli florets cup grated Cheddar cheese tablespoon minced parsley or dill (optional) -- as garnish

Add first 8 ingredients to pan. Bring to a boil, then lower heat and simmer for 20 minutes or until broccoli is beginning to become tender. (Make sure that broccoli is cut into bite-sized pieces.) When broccoli is done to proper tenderness, slowly add Cheddar cheese, stirring constantly until each bit is completely blended into soup. Before serving, garnish with a sprinkle of parsley or dried or fresh dill, alongside some crusty French bread. Description: "A quick soup of canned beef broth, cream of celery soup, fresh broccoli, milk, wine and Cheddar cheese." Cuisine: "American" Ratings : Complete Meal 6 Cost 2 Depth 2 Difficulty 0

Fat Content 5 Portability 0

Good For Crowds 10 Saltiness 3 - - - - - - - - - - - - - - - - - - -

Per serving: 137 Calories (kcal); 9g Total Fat; (60% calories from fat); 8g Protein; 5g Carbohydrate; 28mg Cholesterol; 515mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Delicious!!! This soup is great on a cold night with warm crunchy French Bread. Nutr. Assoc. : 26439 0 0 0 0 0 0 0 2653 0 2130706543 * Exported from MasterCook * Broccoli Salad Recipe By Serving Size Categories Amount -------1 1/4 2 1 1 1/2 1/4 1 :Joyce Tubbs : 12 Preparation Time :0:10 : Salad Ingredient -- Preparation Method -------------------------------mayonnaise granulated white sugar vinegar grated Cheddar cheese broccoli -- chopped bacon -- saut�ed, crumbled chopped red onion tomato -- quartered

Measure -----------cup cup tablespoons cup head pound cup

Blend the first three ingredients for the dressing. Reserve the tomato. Toss the remaining items with the dressing and let sit overnight. When serving, garnish with the tomato wedges. Description: "Raw broccoli tossed with Cheddar cheese, onion, bacon, sweet/sour mayonnaise dressing; garnished with tomato. From Bea Hart." Cuisine: "American" Ratings : Cholesterol Rating 3 Complete Meal 3 Cost 2 Depth 3 Fanciness 3 Fat Content 9 Good For Crowds 10 Portability 7 Serving Temperature 3 - - - - - - - - - - - - - - - - - - Per serving: 312 Calories (kcal); 28g Total Fat; (78% calories from fat); 10g Protein; 8g Carbohydrate; 32mg Cholesterol; 479mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates NOTES : Great with barbecued meats. A healthy choice for vegetable and salad. Nutr. Assoc. : 0 1440 0 0 0 0 20221 0

* Exported from MasterCook * Broccoli Tomato Pasta Recipe By Serving Size Categories Amount -------2 2 1/2 1/8 3 2 12 : : 4 Preparation Time :0:20 : Pasta

Sauce

Measure -----------tablespoons tablespoons cup teaspoon cups cups ounces

Ingredient -- Preparation Method -------------------------------olive oil minced garlic white wine dried red pepper flakes chopped broccoli chopped tomatoes or halved cherry tomatoes mostaccioli or other noodle

In a 3- to 4-quart pan, bring water for noodles to a boil. Add the noodles, and cook 12 to 14 minutes, or until done. Drain the noodles and return them to the pot. Add oil to a large skillet; place over medium heat until hot. Add garlic and saut� 5 minutes. Reduce heat to low. Add wine and red pepper flakes, simmering uncovered until the mixture bubbles. Add the broccoli and cover the pan, steaming the broccoli until it is bright green but still crunchy; about 4 minutes. Stir in the tomatoes and heat through. Combine the vegetable mixture with the pasta and toss thoroughly. Serve with grated Parmesan cheese. Description: "Broccoli and tomatoes saut�ed in garlic and wine, tossed with mostaccioli, and topped with Parmesan." Cuisine: "American" Source: "Submitted to Sunset Kitchen Cabinet 10 / 2 / 94." Ratings : Cholesterol Rating 0 Complete Meal 9 Complexity 2 Cost 3 Depth 3 Difficulty 1 Fanciness 6 Fat Content 2 Good For Crowds 5 Kid Appeal 3 Portability 5 Serving Temperature 8 Spicy Hotness 2 - - - - - - - - - - - - - - - - - - Per serving: 439 Calories (kcal); 9g Total Fat; (18% calories from fat); 14g Protein; 73g Carbohydrate; 0mg Cholesterol; 34mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : A quick one-dish meal. Nutr. Assoc. : 0 0 0 4714 0 20183 4363 * Exported from MasterCook *

Bubble and Squeak Recipe By Serving Size Categories Amount -------1/2 1 1 2 1/2 1/8 1/8 :Dee Bell : 4 Preparation Time :1:00 : Baked Winter

Main Course

Measure -----------medium pound pound cups head teaspoon teaspoon cups

2

Ingredient -- Preparation Method -------------------------------onion -- chopped kielbasa -- whole OR sausage meat chopped green cabbage OR green cabbage leaves salt black pepper White Sauce - Thick -- (see recipe)

Warm the oven to 350�F. Oil or butter a 1 1/2-quart glass casserole dish. For kielbasa: Lay the kielbasa on the bottom of the baking dish and brown onions in a little oil in a skillet. For ground sausage: Brown the sausage meat in a skillet, remove from pan and saut� onions in the same pan. Mix onions and meat together and lay in bottom of the baking dish. Cover meat with cabbage, salt and pepper the layers, then cover with white sauce and bake 10 minutes covered and 30 minutes uncovered. Serve bubbling hot. Description: "A hearty winter casserole of scalloped cabbage and sausage." - - - - - - - - - - - - - - - - - - Per serving: 638 Calories (kcal); 52g Total Fat; (73% calories from fat); 21g Protein; 21g Carbohydrate; 139mg Cholesterol; 1532mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 2130706543 2415 0 2130706543 0 0 0 0 * Exported from MasterCook * White Sauce - Thick Recipe By Serving Size Categories Amount -------1 3 3 :Dee Bell : 8 Preparation Time :0:05 : Sauce

Simmered

Measure -----------cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------milk white flour butter

Melt butter in pan. Turn off heat. Sprinkle flour evenly into butter, stir and slowly drip milk into mixture while stirring to remove all lumps. Turn heat on low and stir as mixture thickens. This is a good consistency for meats, meat loaves and croquettes. Description: "A basic versatile milk sauce." Cuisine: "American" Yield: "1 cup" Ratings : Cholesterol Rating 3 Cost 0 Difficulty 1 Fat Content 5 Looks 2

Complexity 0 Depth 1 Fanciness 2 Kid Appeal 10 Serving Temperature 8 - - - - - - - - - - - - - - - - - - -

Per serving: 68 Calories (kcal); 5g Total Fat; (70% calories from fat); 1g Protein; 4g Carbohydrate; 16mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Basic and modifiable, this sauce can become a cheese sauce or a rich heavy cream sauce; just add grated cheese or cream until you have achieved the depth of flavor needed. For those with cholesterol restrictions, it can be made with lowfat milk and margarine. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Buffalo Sauce Recipe By Serving Size Categories Amount -------4 3/4 4 3 1 : : 20 Preparation Time :0:05 : Sauce Ingredient -- Preparation Method -------------------------------butter -- melted hot sauce, Durkee celery salt garlic powder Worcestershire sauce

Measure -----------pounds gallon tablespoons tablespoons cup

Preheat oven to 350�F. Mix all ingredients with a wire whisk. Cook wings till crispy. Drench wings in sauce and serve at once. Description: "Hot sauce enhanced with garlic, butter and Worcestershire sauce for dressing chicken wings." Cuisine:

"American" Yield: "2 Gallons" Ratings : Complexity 1 Depth 3 Good For Crowds 10 Portability 10 Spicy Hotness 5

Cost 3 Difficulty 0 Intensity 5 Serving Temperature 5 - - - - - - - - - - - - - - - - - - -

Per serving: 683 Calories (kcal); 74g Total Fat; (95% calories from fat); 2g Protein; 6g Carbohydrate; 199mg Cholesterol; 5402mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 20151 0 0 0 * Exported from MasterCook * Bulghur Pilaf Recipe By Serving Size Categories Amount -------2 1 1/8 1/8 1/2 1 1 3/4 1/4 2 2 2 2 2 1 2 3/4 : : 4 Preparation Time :0:30 : International Vegetable Main Course

Side Dish

Measure -----------tablespoons small teaspoon teaspoon teaspoon cup cups cup cups cups cups cup tablespoons tablespoons tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------butter or oil onion -- chopped salt turmeric thyme bulgur water AND soy sauce or tamari soy sauce OR vegetable stock OR chicken stock OR beef stock frozen sweet peas grated carrots chopped celery chopped raisins (optional) chopped parsley (optional)

Saut� onion in butter or oil or combination and add thyme and turmeric. Stir in bulghur and saut� while stirring for 3 minutes. Add liquid and salt and pepper. Cover and simmer for 25 minutes and stir in frozen peas, celery and grated carrot. Cover tightly and let sit off of the heat for 5 minutes. (Optional: Stir in chopped parsley and raisins.) Serve. Description:

"Parboiled wheat cooked in broth with saut�ed vegetables." Cuisine: "Mediterranean" Source: "Earth Kitchen Cookbook by Dee Bell" - - - - - - - - - - - - - - - - - - Per serving: 216 Calories (kcal); 6g Total Fat; (26% calories from fat); 7g Protein; 34g Carbohydrate; 16mg Cholesterol; 1229mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Mushrooms are a nice addition. So is a little cardamom. Nutr. Assoc. : 222 0 0 0 0 0 2130706543 0 2130706543 0 2130706543 0 2130706543 0 0 4428 0 0 2130706543 2130706543 * Exported from MasterCook * Bulgur with Mushrooms and Almonds Recipe By Serving Size Categories Amount -------1 1 2 1/2 5 12 1/2 : : 6 Preparation Time :1:00 : International

Side Dish

Measure -----------quart quart cups tablespoons ounces cup

Ingredient -- Preparation Method -------------------------------chicken stock OR canned chicken stock bulgur olive oil Salt Black pepper -- ground mushrooms slivered almonds -- toasted

TO COOK: Bring stock to boil in a large saucepan. Without stirring, add bulgur in a slow, steady steam; cover and simmer until just tender, about 45 minutes. Then, heat 3 tablespoons oil in a saucepan until almost smoking. Immediately pour hot oil over the cooked bulgur; cover and simmer until bulgur is dry and tender, about 7 minutes longer. Season with 1 teaspoon salt and 1/2 teaspoon pepper or to taste. Meanwhile, heat remaining 2 tablespoons oil in a medium skillet. Add mushrooms and saut� until browned lightly, about 4 minutes. Add mushrooms and almonds to the bulgur; toss to combine. Serve immediately. Cuisine: "Middle Eastern" Source: "Cook's Magazine June 1990" - - - - - - - - - - - - - - - - - - Per serving: 398 Calories (kcal); 19g Total Fat; (40% calories from fat); 11g Protein; 50g Carbohydrate; 0mg Cholesterol; 1445mg Sodium

Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Using this method of preparing bulgur, which chef Yayah Salih learned from his mother, produces remarkably fluffy grains. Nutr. Assoc. : 342 0 2130706543 0 0 0 0 0 0 * Exported from MasterCook * Buttermilk Pancakes Recipe By Serving Size Categories Amount -------1 1/4 1/4 1/4 1/4 1 1/4 1 1 1/2 :Marybeth Bontadelli : 10 Preparation Time :0:30 : Bread

Breakfast

Measure -----------cups cup teaspoon teaspoon tablespoon cup cups

Ingredient -- Preparation Method -------------------------------self-rising flour cake flour baking soda salt granulated white sugar butter -- melted egg buttermilk

Combine dry ingredients in food processor. Pulse processor to sift and add butter, egg and buttermilk. Blend to mix. Do not overmix! Let stand 10 minutes before baking or frying on the griddle. Use approximately 1/4 cup of batter per pancake. Description: "A light, fluffy pancake made with buttermilk, cake flour and regular flour." - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 6g Total Fat; (37% calories from fat); 4g Protein; 17g Carbohydrate; 32mg Cholesterol; 374mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 652 0 0 0 * Exported from MasterCook * Buttermilk Waffles Recipe By Serving Size Categories Amount -------:Marybeth Bontadelli : 2 Preparation Time :0:30 : Bread

Breakfast

Measure ------------

Ingredient -- Preparation Method --------------------------------

1 1/4 1/4 1/4 1/4 1 1/4 1 1 1/4

cups cup teaspoon teaspoon tablespoon cup cups

self-rising flour cake flour baking soda salt granulated white sugar butter -- melted egg buttermilk

Combine dry ingredients in food processor. Pulse processor to sift and add butter, egg and buttermilk. Blend to mix. Do not overmix! Let stand 10 minutes before spooning into the waffle iron. Description: "A light, airy waffle made with buttermilk, cake flour and regular flour." - - - - - - - - - - - - - - - - - - Per serving: 648 Calories (kcal); 27g Total Fat; (38% calories from fat); 17g Protein; 82g Carbohydrate; 161mg Cholesterol; 1839mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1/2 Other Carbohydrates NOTES : The waffle amount refers to very large waffles. Nutr. Assoc. : 0 0 0 0 652 0 0 0 * Exported from MasterCook * Cabbage Rolls Recipe By Serving Size Categories :Frances Bolton : 12 Preparation Time :2:00 : Baked Main Course

Beef Meat

Amount -------1 2 1 1 1/2 3/4 1 2 2 1 1 2 3

Measure -----------cup cups large head pounds pound bunch cloves

Ingredient -- Preparation Method -------------------------------long-grain white rice water green cabbage lean ground beef pork sausage green onions -- chopped garlic -- crushed OR teaspoons garlic powder Salt -- to taste Black pepper -- to taste teaspoon dried sage -- or more to taste teaspoon dried marjoram -- or more to taste 14 1/2-ounce cans stewed tomatoes 15-ounce cans tomato sauce

Preheat the oven to 350�F. Cook the rice and set aside. Bring a pot of water to a boil and scald and peel away the cabbage leaves. Stack in pan. Save small center

to cut up and lay under rolled cabbage rolls. Combine remaining ingredients except for tomatoes and tomato sauce. Mix well. It is easiest to mix in a large bowl with your hands. Add spices till mixture is aromatic. Fill and roll cabbage rolls. Cut up any remaining cabbage from around core. Lay in bottom of baking pans. Place cabbage rolls seam side down in pans. Heat the tomato mixture. Add additional spices to taste. Add a spoon or two of sugar. Ladle over the rolls. Cover with foil. Bake a little over an hour. Baste occasionally. This recipe makes a large quantity, but they keep for several days and taste better after they sit. Description: "Cabbage rolls stuffed with rice, beef, sausage, herbs and onions; then baked in a tomato sauce." Cuisine: "American" Ratings : Cholesterol Rating 3 Complete Meal 7 Complexity 3 Cost 4 Depth 3 Difficulty 3 Fanciness 5 Fat Content 3 Good For Crowds 10 Portability 5 Serving Temperature 8 - - - - - - - - - - - - - - - - - - Per serving: 611 Calories (kcal); 25g Total Fat; (35% calories from fat); 25g Protein; 77g Carbohydrate; 62mg Cholesterol; 899mg Sodium Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : My own concoction. You can use more cooked rice to cut down on the meat. I add spices until it smells right to me. Nutr. Assoc. : 0 0 2416 0 0 0 0 0 2130706543 0 0 0 0 5132 1506 * Exported from MasterCook * Cabbage Stuffed with Proven�ale Stuffing Recipe By Serving Size Categories :Dee Bell : 4 Preparation Time :0:45 : International Side Dish Vegetarian

Main Course Vegetable Main Course

Amount -------2 8 1/2 1/2 1/2 1 1/2 1/4

Measure -----------cups large cup cup cup cup large teaspoon

Ingredient -- Preparation Method -------------------------------Proven�ale Stuffing -- (see recipe) green cabbage leaves grated smoked Provolone cheese dry white wine OR water OR broth tomato -- peeled and chopped caraway seeds Salt Black pepper

Heat oven to 350�F. Prepare Proven�ale Stuffing. Steam cabbage leaves for about 4 minutes. If you have trouble removing them from the head without cracking them, remove the core from the cabbage head and place the entire head in the steamer for 5 to 6 minutes. The leaves should come off easily now. Put about 3 1/2 tablespoons of stuffing at the base of each leaf and roll up the leaf. Pour wine or broth into a buttered baking dish, sprinkle tomato, caraway seeds into it and place the rolled cabbage leaves into the liquid so they can't roll open. Sprinkle the cabbages with a little salt and black pepper. Cover and bake for 15 minutes, uncover and bake for 10 minutes, sprinkle with Provolone cheese and bake another 5 minutes. Serve warm. Description: "Cabbage leaves rolled up with herbed tomatoes and breadcrumbs." Cuisine: "French" - - - - - - - - - - - - - - - - - - Per serving: 382 Calories (kcal); 17g Total Fat; (39% calories from fat); 16g Protein; 43g Carbohydrate; 19mg Cholesterol; 1231mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Feel free to vary this stuffing to use up leftovers like rice and/or cooked sausages, or mushrooms. Nutr. Assoc. : 0 810 1198 2130706543 0 0 0 2130706543 0 252 0 0 * Exported from MasterCook * Proven�ale Stuffing Recipe By Serving Size Categories Amount -------1 3/4 2 1 2 1/2 2 1 1/2 1/2 1/4 3/4 1/4 :Dee Bell : 4 Preparation Time :0:10 : Saut�ed Summer

Stuffing

Measure -----------tablespoon cup large cloves large tablespoons teaspoons teaspoons teaspoon teaspoon cup cup

Ingredient -- Preparation Method -------------------------------olive oil onions -- chopped garlic -- minced peeled tomato -- coarsely chopped chopped fresh parsley chopped fresh basil chopped fresh thyme salt black pepper bread crumbs Parmesan cheese

Peel tomato and coarsely chop. Set aside. Heat skillet with oil to medium heat and saut� onion and garlic for about 2 minutes. Stir in tomato, herbs and seasonings. Saut� for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and Parmesan cheese.

Stuff parboiled cabbage leaves, whole tomatoes that have had the pulp scooped out, or zucchini or eggplant that have been half-baked. Top with more Parmesan cheese and bake for 15 to 30 minutes depending on the size and quantity of the stuffed vegetable. Description: "Tomatoes, garlic, herbs, Parmesan cheese and breadcrumbs for stuffing a variety of vegetables." Cuisine: "Proven�al" Yield: "1 Cup" - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 6g Total Fat; (34% calories from fat); 6g Protein; 20g Carbohydrate; 4mg Cholesterol; 541mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 3872 0 0 0 0 0 0 0 * Exported from MasterCook * Cafe Proven�al's Clam Soup with Thyme Recipe By Serving Size Categories : : 4 Preparation Time :1:30 : First Course Seafood

International Soup

Amount -------24 1 4 2 1 1/2 1/2 2 1/2 1 1 1 1/2 1 1 1/2 1/4 1 2 1/2

Measure -----------small small stalks cloves tablespoons cup cups teaspoon teaspoons cup pinch cups

Ingredient -- Preparation Method -------------------------------clams yellow onion celery shallots garlic carrot olive oil bay leaf water dry white wine dried oregano dried thyme tomato paste saffron half and half Salt Pepper Hot pepper sauce Fresh thyme leaves for garnish (optional)

PREPARATION: Scrub the clams. Slice the onion and 2 ribs of the celery. Chop 1 shallot and 1/2 clove of the garlic. Cut the other shallot, carrot, and remaining

2 ribs celery into 1/4-inch dice. Heat 1 tablespoon of the oil in a large saucepan. Add the onion, 2 ribs sliced celery, whole clove garlic, and bay leaf and cook over low heat, covered, about 3 minutes. Add the water and 1/2 cup of the wine. Bring to a boil and simmer for 15 minutes. Add the clams and cook covered, until just opened, about 2 minutes, being careful not to overcook. Remove clams. Strain the cooking liquid through a sieve lined with several layers of cheesecloth or a coffee filter and reserve. When clams are cool enough to handle, remove meat from shells and set aside. Discard any clams that don't open. Heat 1 tablespoon of the oil in a saucepan over low heat. Add the chopped shallot and cook, stirring, for 2 minutes. Add the oregano and thyme and cook for 1 minute. Add remaining cup of wine and reserved clam cooking liquid and cook for 20 minutes. Remove from heat. Add the chopped 1/2 clove garlic and a pinch of saffron and cook for 15 to 20 minutes. Add the half and half and season with salt and pepper and red-pepper sauce. Add the tomato paste and cook, stirring, for 2 minutes. Heat remaining 1/2 tablespoon of oil in a frying pan over medium-low heat and saut� the diced shallot, carrot and celery until tender, about 3 minutes. Recipe can be made to this point several hours ahead. SERVING: Reheat soup. Add the clams and saut�ed vegetables and garnish with fresh thyme leaves. Description: "This soup is light in body but very full in flavor." Cuisine: "French" Source: "Cook's Magazine November 1987" - - - - - - - - - - - - - - - - - - Per serving: 438 Calories (kcal); 27g Total Fat; (62% calories from fat); 17g Protein; 19g Carbohydrate; 85mg Cholesterol; 286mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1492 * Exported from MasterCook * Caldo Tlalpe�o (Mexican Vegetable Soup) Recipe By Serving Size Categories Amount -------1 1 : : 6 Preparation Time :0:45 : International Vegetable

Soup

Measure -----------tablespoon medium

Ingredient -- Preparation Method -------------------------------olive oil or vegetable oil red onion -- diced

1 1/2 1/2 4 4 2 1 1 1 1/2 1/2 1 1 1 1/2

clove teaspoon teaspoon cups cups pound medium large cup cup cup teaspoon medium cup

garlic -- chopped salt dried oregano chicken stock OR water green snap beans carrots -- peeled and diced tomato, seeded -- coarsely chopped OR canned tomatoes canned garbanzo beans OR dried garbanzo beans Chilpotle Pur�e (optional) -- see recipe avocado -- peeled, cut into strips lime -- cut into wedges (1 wedge per person) chicken meat (optional) -- cooked & chopped Cilantro (optional)

If using dried garbanzo beans, rehydrate and cook them. * Put the stock on to heat, either on the stove or in the microwave. Heat the oil in a heavy pot, add onion, garlic and salt, and cook until softened but not brown. Add the carrot, tomato and green beans, stir a moment, then pour in the stock. Bring to a gentle simmer and cook until the beans are tender, 10 to 15 minutes. Add the cooked garbanzo beans, and chilpotle pur�e, if using. After a few minutes, taste and correct spiciness and salt for your own taste. Serve the soup in your most festive bowls. Garnish each helping with some shredded chicken, avocado, wedge of lime, and a few cilantro leaves. Put some chilpotle pur�e on the table so the diners can adjust the fire for themselves. *To cook dried garbanzo beans, you can pressure-cook at 15 pounds for 45 minutes and be done with it, or you can take your choice of rehydrating methods: 1) cover in water and soak overnight, or 2) cover in water, bring to a boil, remove from heat and let sit, covered, for 1 hour. Then change the water, bring to a boil and cook for 1 to 1 1/2 hours until tender. Some people with a lot of time on their hands peel garbanzo beans before using (the peels just slip off). Serves 4 to 6. Description: "Tomatoes, carrots and green beans in a lively chicken broth." Cuisine: "Mexican" - - - - - - - - - - - - - - - - - - Per serving: 161 Calories (kcal); 8g Total Fat; (42% calories from fat); 4g Protein; 21g Carbohydrate; 0mg Cholesterol; 319mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : This soup, like pad Thai and Chinese egg-drop soup, is a ubiquitous street-vendor item in its native land that translates into comfort food when exported. It's a textbook example of how chicken broth can be combined with a few

simple vegetables to make a delicious, satisfying meal. The optional ingredients allow you to design it to your taste: it can be fiery hot or, without the chilpotle pur�e, mild but intriguing. You can steer the soup in a vegetarian direction by omitting the cooked chicken and using water in place of broth. Either way, you can serve this with tortillas and make a complete meal. It's beautiful to look at, too. Nutr. Assoc. : 986 0 0 0 0 2130706543 0 0 3568 0 5296 0 2130706543 3502 0 2130706543 0 2108 824 2130706543 2130706543 * Exported from MasterCook * Chilpotle Pur�e Recipe By Serving Size Categories Amount -------1 2 : : 4 Preparation Time :0:05 : Condiment

International

Measure -----------can tablespoons

Ingredient -- Preparation Method -------------------------------chilpotle chilies olive oil

Dump the whole can of chiles into a food processor or blender with the olive oil and whirl till smooth. Add more olive oil if necessary to thin it to a sauce-like consistency. Description: "Smoky good and fiery hot sauce of smoked jalape�o peppers, tomato sauce and olive oil." Cuisine: "Mexican" Yield: "7/8 Cup" - - - - - - - - - - - - - - - - - - Per serving: 64 Calories (kcal); 7g Total Fat; (92% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Chilpotle chiles are nothing but jalape�o peppers, smoked till dried. For canning they are rehydrated and packed in tomato sauce, so that when you pur�e them they make a sauce that will last for a year in the refrigerator. The canned chiles can be found in Mexican supermarkets. This sauce is as hot as any Tabasco sauce, but the smoking of the chiles gives it wondrous depth and substance. It can be used in cooking (see Caldo Tlalpe�o and Gourmet Rice and Beans for examples) or as a condiment for those who like to challenge their palates. Nutr. Assoc. : 2607 0 * Exported from MasterCook * Calico Beans Recipe By :Joyce Tubbs

Serving Size Categories Amount -------1/2 1 3 3/4 1/2 1/4 1/2 1/4 16 16 16 1

: 12 Preparation Time :1:30 : Baked

Side Dish

Measure Ingredient -- Preparation Method ------------ -------------------------------pound bacon -- cut into 1" pieces and fried. Reserve fat. tablespoon bacon fat -- reserved from fried bacon cups thinly sliced onions cup packed brown sugar teaspoon garlic salt teaspoon dry mustard cup tomato ketchup cup vinegar ounces canned pork and beans ounces canned red kidney beans -- drained ounces canned butter beans with ham 10-ounce package frozen baby lima beans

Preheat oven to 350�F. Cut bacon into 1-inch pieces, fry, drain fat and reserve appropriate measure of drippings in the pan. Stir in onions, brown sugar, garlic salt, dry mustard, and ketchup. Simmer 20 minutes. Stir in beans and half of the measure of bacon. Spoon into casserole dish. Sprinkle with remaining bacon. Cover and bake for 50 minutes. Remove cover and bake 10 minutes longer. Serve hot. Description: "Four kinds of multi-colored beans baked with vinegar catsup sauce." Yield: "3 Quarts" Ratings : Cholesterol Rating 2 Cost 4 Fat Content 4 Portability 10 Sweetness 6 - - - - - bacon and a sweet and

Complete Meal 4 Fanciness 3 Good For Crowds 10 Serving Temperature 8 - - - - - - - - - - - - -

Per serving: 322 Calories (kcal); 11g Total Fat; (31% calories from fat); 13g Protein; 43g Carbohydrate; 20mg Cholesterol; 820mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates NOTES : Great beans for a barbecue! Good with ham, beef or poultry. From Beth Dreher. Nutr. Assoc. : 0 0 20230 0 0 0 774 0 4546 3815 3946 3433 * Exported from MasterCook * California Caviar Recipe By Serving Size Categories Amount -------:Susan Carlisle : 8 Preparation Time :0:05 : Appetizer Vegetarian

Spread

Measure ------------

Ingredient -- Preparation Method --------------------------------

1 1 1

4 1/2-ounce can chopped black olives medium clove garlic -- pressed tablespoon olive oil -- or more to make spreadable

In a small bowl mix all ingredients together. Chill for later or use immediately. Serve as a spread on French bread or crackers. Description: "Black olives, fresh garlic and olive oil served as a spread for French bread or crackers." Yield: "1 Cup" Ratings : Cholesterol Rating 0 Complete Meal 2 Complexity 0 Cost 2 Depth 2 Fanciness 3 Fat Content 7 Good For Crowds 10 Intensity 2 Portability 10 Serving Temperature 4 - - - - - - - - - - - - - - - - - - Per serving: 34 Calories (kcal); 3g Total Fat; (85% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 139mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : A very simple munchie when friends drop in. Nutr. Assoc. : 160 0 0 0 * Exported from MasterCook * Cantaloupe and Blueberry Dessert Recipe By Serving Size Categories Amount -------1/2 1 1 1 :Cindy Vinores : 2 Preparation Time :0:05 : Dessert

Fruit Dessert

Measure -----------cup cup teaspoon

Ingredient -- Preparation Method -------------------------------cantaloupe nonfat yogurt blueberries vanilla extract

Mix yogurt and vanilla extract in bowl. Cut cantaloupe half or halves into 2 quarters each. Top each cantaloupe piece with equal portions of the yogurt mixture and equal portions of the blueberries. Description: "Vanilla, non-fat yogurt and blueberries served over cantaloupe quarters. A quick low-calorie dessert that tastes great!" Ratings : Cost 3 Difficulty 3 Fanciness 4 Fat Content 0 Good For Crowds 10 Kid Appeal 10 Low Calorie 1 Portability 7 Serving Temperature 4

- - - - - - - - - - - - - - - - - - Per serving: 158 Calories (kcal); 1g Total Fat; (4% calories from fat); 8g Protein; 31g Carbohydrate; 2mg Cholesterol; 104mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Cindy and Lars invention. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Caper-Parsley Vinaigrette Recipe By Serving Size Categories Amount -------1 3 1/4 1/3 1/4 : : 2 Preparation Time :0:05 : Condiment

International

Measure -----------tablespoon tablespoons cup cup teaspoon

Ingredient -- Preparation Method -------------------------------balsamic vinegar olive oil drained and minced capers minced fresh parsley ground black pepper

TO PREPARE: Mix all ingredients in a small nonreactive bowl. TO SERVE: Spoon a portion of Caper-Parsley Vinaigrette over the beef or meat of your choice and serve. Description: "A very simple, lively accompaniment to smoked meats." Cuisine: "Italian" Source: "Cook's Magazine June 1990" Yield: "3/8 Cup" - - - - - - - - - - - - - - - - - - Per serving: 186 Calories (kcal); 20g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 161mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Best with razor-thin sliced meat. Nutr. Assoc. : 0 0 2478 0 0 * Exported from MasterCook * Caramel Corn Recipe By :

Serving Size Categories

: 24 Preparation Time :1:30 : Baked Dessert

Candy Snack

Amount -------1 2 1/2 1 1 1 6

Measure -----------cup cups cup teaspoon teaspoon teaspoon quarts

Ingredient -- Preparation Method -------------------------------butter brown sugar light corn syrup salt baking soda vanilla popped corn

Preheat oven to 250�F. Melt butter over low heat, add brown sugar, corn syrup, and salt. Bring to a boil stirring constantly. Boil without stirring for 5 minutes (very important). Remove from heat. Stir in baking soda and vanilla. Gradually pour over popped corn, mixing well. Turn into 2 layers, shallow baking pan sprayed with Pam, or greased. Bake for 1 hour, stirring every 15 minutes. Enjoy. Description: "Chewy and sweet popcorn candy." Yield: "6 Quarts" T(Baking Time): "1:00" Ratings : Cholesterol Rating 3 Fat Content 6 Kid Appeal 10 Sweetness 8

Difficulty 2 Good For Crowds 10 Portability 10 - - - - - - - - - - - - - - - - - - -

Per serving: 188 Calories (kcal); 11g Total Fat; (49% calories from fat); 1g Protein; 23g Carbohydrate; 21mg Cholesterol; 330mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 1155 * Exported from MasterCook * Caramelized Onions Recipe By Serving Size Categories Amount -------2 1 1 : : 6 Preparation Time :0:30 : Appetizer

Side Dish

Measure -----------large tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------onions -- sliced into rings olive oil butter

3 2

tablespoons tablespoons

cider vinegar brown sugar

Melt butter into oil and swirl together. Add onion rings and cook over low heat until browned and translucent, about 15 minutes. Add vinegar and brown sugar and stir until well-mixed. Boil the mixture on medium-high heat and then slow simmer, uncovered and stirring occasionally, for about 10 minutes, or until the liquid has evaporated and the onion has a deep color. Description: "Browned onions coated with a vinegar and brown sugar reduction." Source: "Earth Kitchen Cookbook by Dee Bell" Yield: "3/4 Cup" Ratings : Cholesterol Rating 1 Complete Meal 3 Complexity 2 Cost 1 Depth 4 Fanciness 6 Fat Content 4 Good For Crowds 10 Kid Appeal 1 Serving Temperature 7 - - - - - - - - - - - - - - - - - - Per serving: 63 Calories (kcal); 4g Total Fat; (57% calories from fat); trace Protein; 7g Carbohydrate; 5mg Cholesterol; 22mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : These are terrific served with grilled eggplant and buffalo Mozzarella or as an addition to just about any saut�ed vegetable. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Caramelized Pears Recipe By Serving Size Categories Amount -------4 1 1/2 1 1 : : 6 Preparation Time :0:20 : Dessert

Fruit Dessert

Measure -----------tablespoons pounds tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------butter pears -- ripe, firm, peeled, cored and sliced 1/4" thick granulated sugar lemon juice Salt or pepper

Melt butter in a large frying pan. When the foaming stops, add pear slices in a single layer. Saut� over medium-low heat in batches for about 3 minutes until slices are slightly softened. Sprinkle with sugar and lemon juice and raise the heat to high.

Continue to saut� until slices are golden and tender, about 1 1/2 minutes more on each side. Season with salt and pepper to taste. Serves 4 to 6 Description: "Sliced pears saut�ed in butter and caramelized with sugar and lemon juice." Source: "Cook's Magazine September/October 1984" - - - - - - - - - - - - - - - - - - Per serving: 138 Calories (kcal); 8g Total Fat; (49% calories from fat); trace Protein; 18g Carbohydrate; 21mg Cholesterol; 78mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 1326 * Exported from MasterCook * Carrot and Raisin Salad Recipe By Serving Size Categories Amount -------4 1/2 1/2 1 1 1/2 1/2 1/2 1/3 1/3 : : 4 Preparation Time :0:30 : Salad Vegetable

Summer

Measure -----------large cup teaspoon tablespoon cup cup cup cup cup cup

Ingredient -- Preparation Method -------------------------------carrots raisins salt lemon juice sour cream OR mayonnaise OR yogurt OR any combination of the three chopped pecans, almonds or roasted peanuts OR roasted sunflower seeds (optional)

Clean carrots, cover with ice in a bowl and refrigerate for 1/2 hour. Grate carrots into a bowl and add raisins, (nuts if desired) lemon juice and sour cream. Mix well and serve on a lettuce leaf. Description: "Grated carrots, raisins and sour cream or mayonnaise." Source: "Earth Kitchen Cookbook by Dee Bell" Ratings : Cholesterol Rating 2 Complete Meal 3 Complexity 1 Cost 1

Difficulty 1 Good For Crowds 10 Kid Appeal 5 Serving Temperature 1 - - - - - -

Fat Content 3 Intensity 4 Portability 10 - - - - - - - - - - - - -

Per serving: 270 Calories (kcal); 18g Total Fat; (57% calories from fat); 4g Protein; 26g Carbohydrate; 26mg Cholesterol; 325mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : To change this a little, mix a some brown sugar with cinnamon and stir into the final mix. If using sour cream or yogurt, you may prefer a sprinkling of sugar into the mix. Nutr. Assoc. : 0 0 0 0 1394 0 2130706543 0 2130706543 0 2130706543 1089 0 2130706543 * Exported from MasterCook * Carrot Donuts - Jack's favorite Recipe By Serving Size Categories :Jack Ligon : 4 Preparation Time :1:30 : Bread Dessert International

Breakfast Fried

Amount -------3 3/4 2 2 2 2 1 1 3 3 3 1 1 1/2 1/2

Measure -----------cup tablespoons tablespoons drops teaspoons teaspoon teaspoon cup cups teaspoon teaspoons teaspoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------eggs brown sugar oil milk AND lemon juice (mix together to sour milk) sherry cinnamon nutmeg mashed cooked carrots white wheat flour salt baking soda baking powder vanilla grated orange rind

Mix all ingredients together well, roll out on floured board, cut and fry. This dough is very sticky, but if you add too much extra flour they get too heavy. Description: "Deep-fried, spicy carrot donuts." Cuisine: "American" Ratings : Cholesterol Rating 3 Difficulty 10 Good For Crowds 10

Cost 2 Fat Content 7 Kid Appeal 10

Portability 10 Sweetness 7

Richness 8 - - - - - - - - - - - - - - - - - - -

Per serving: 584 Calories (kcal); 11g Total Fat; (17% calories from fat); 14g Protein; 104g Carbohydrate; 141mg Cholesterol; 1782mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 2 Other Carbohydrates NOTES : (Sour milk: use regular milk with lemon juice added - 1 tablespoon juice per 1 cup milk) This is a time-consuming effort but well worth it for sweet donuts with nutrition. Nutr. Assoc. : 0 0 0 0 0 797 0 0 0 2501 3309 0 0 0 0 0 * Exported from MasterCook * Carrot-Ginger Soup with Cilantro Recipe By Serving Size Categories : : 6 Preparation Time :1:00 : First Course Vegetable

Soup Winter

Amount -------5 6 2 3 6 6

Measure -----------tablespoons large large tablespoons cups cups

1/2 cup 2 tablespoons 5 slices cut into 1/2-inch cubes 3 tablespoons minced cilantro OR 6 sprigs fresh cilantro

Ingredient -- Preparation Method -------------------------------butter carrots -- coarsely chopped onions -- coarsely chopped minced fresh ginger root chicken stock OR canned chicken broth Salt Ground black pepper light cream corn oil Italian bread -- 1/2 inch thick,crusts removed and crumb

TO COOK: Heat 2 tablespoon. butter in a soup kettle. Add next 3 ingredients; cook over medium-low heat, stirring occasionally until the vegetables soften, about 10 minutes. Add the chicken stock; bring to boil and simmer to blend flavors, about 40 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste. Pur�e the soup in batches in a food processor or blender. Return soup to the kettle; bring to simmer. Add the cream; simmer until heated through, about 3 minutes. (Can be cooled, covered, and refrigerated overnight.) Meanwhile, heat oil and remaining 3 tablespoons butter in a medium skillet. Add bread cubes; saut� until these croutons are golden brown, about 4 minutes. TO SERVE: (Warm soup over low heat.) Ladle the soup into warm soup bowls. Sprinkle

each bowl of the soup with a portion of the croutons and cilantro; serve immediately. Description: "Sweet carrots, peppery ginger root, and aromatic cilantro are masterfully blended in this brilliantly colored first-course soup." Source: "Cook's Magazine May 1990" Ratings : Cholesterol Rating 7 Complete Meal 3 Cost 3 Depth 8 Difficulty 2 Fanciness 7 Fat Content 7 Freeze-ability 5 Good For Crowds 10 Intensity 3 Intricacy 3 Kid Appeal 5 Looks 10 Portability 3 Richness 5 Serving Temperature 7 Tartness 3 - - - - - - - - - - - - - - - - - - Per serving: 281 Calories (kcal); 19g Total Fat; (62% calories from fat); 4g Protein; 21g Carbohydrate; 39mg Cholesterol; 2379mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 26086 342 0 2130706543 0 0 0 0 0 383 0 2130706543 * Exported from MasterCook * Carrots with Onions Recipe By Serving Size Categories Amount -------4 4 1 1 : : 4 Preparation Time :0:10 : Side Dish

Vegetable

Measure -----------large cups tablespoon small teaspoon

1/2

Ingredient -- Preparation Method -------------------------------carrots -- sliced 3/4" diagonal OR sliced carrots butter onion -- chopped salt or soy sauce

Scrub and peel the carrots and slice into 3/4" slants. Place in steamer, cover and turn heat on high. Steam for 7 minutes. While carrots are cooking, saut� chopped onion in butter until brown and translucent. Toss carrots in skillet with onions and sprinkle with salt or soy sauce. Serve immediately. Description: "Carrot slices cooked in steam and tossed with golden brown onions." Source: "Earth Kitchen Cookbook by Dee Bell" Ratings : Cholesterol Rating 1 Complete Meal 3 Complexity 1 Cost 1 Difficulty 1 Fanciness 3

Good For Crowds 8 Looks 3

Kid Appeal 2 Serving Temperature 9 - - - - - - - - - - - - - - - - - - -

Per serving: 67 Calories (kcal); 3g Total Fat; (38% calories from fat); 1g Protein; 10g Carbohydrate; 8mg Cholesterol; 322mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : A little ginger and a drizzle of honey give this dish a Chinese flavor. Nutr. Assoc. : 0 0 2130706543 0 0 1326 * Exported from MasterCook * Catfish with Ginger and Sour Cream Recipe By Serving Size Categories Amount -------2 2 2 2 2 2 2 2 1/4 4 :Paul Rumball-Petre : 2 Preparation Time :0:30 : Fish Seafood

Main Course

Measure -----------tablespoons tablespoons tablespoons tablespoons tablespoons teaspoons teaspoons 7-ounce cup tablespoons

Ingredient -- Preparation Method -------------------------------sweet butter virgin olive oil minced fresh ginger root minced cilantro minced onions capers caper vinegar -- reserved catfish fillets white wine sour cream Salt Pepper

Preheat oven to 350�F. Combine the butter and oil in an iron skillet and heat until the butter is melted. Saut� the onion, ginger, cilantro, and capers for 2 minutes over medium heat. Lay fillets on top (skin side up) and continue to cook for 2 minutes. Turn the fillets and cook for 1 1/2 minutes more. Deglac� with the white wine (preferably an Alsatian Gewurztraminer). Place entire pan into a preheated 350� degree oven for 4 to 5 minutes. When cooked, place fillets on plates. Return pan to high heat and add the sour cream. Stir and cook for a minute until the liquid is reduced and thickened; add salt and pepper to taste. Pour over fillets and serve. Description: ""Cajun-Asian" catfish fillets served in a fresh ginger, wine, caper, sour cream reduction." Cuisine: "Cajun" Ratings : Complexity 2 Depth 4 Fanciness 5 Fat Content 3 Good For Crowds 5 Intensity 4 Kid Appeal 0 Serving Temperature 9

Tartness 8 - - - - - - - - - - - - - - - - - - Per serving: 500 Calories (kcal); 37g Total Fat; (68% calories from fat); 34g Protein; 4g Carbohydrate; 159mg Cholesterol; 246mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : A quick recipe which has a piquant flavor. This catfish recipe is a wonderful combination of Cajun and Pacific flavors. Atis likes this served with saut�ed potatoes. Nutr. Assoc. : 222 0 26086 0 0 2478 5458 2507 0 0 0 0 * Exported from MasterCook * Cauliflower Cheddar Sandwich Spread Recipe By Serving Size Categories :Dee Bell : 5 Preparation Time :0:30 : Snack Vegetable

Summer Vegetarian

Amount -------1 1 1 2 1/2 2 1 1

Measure -----------cup teaspoon tablespoon tablespoons cup tablespoons pinch tablespoon

Ingredient -- Preparation Method -------------------------------chopped cauliflower butter minced onions grated carrots (optional) grated Cheddar cheese sour cream Pepper paprika sunflower seeds -- toasted (optional)

Steam cauliflower until tender but firm, about 4 minutes. Saut� onion in butter until light golden, add grated carrot and saut� for 1 minute more. Stir all ingredients together and salt and pepper to taste. Chill for about 15 minutes and spread on crackers or toasted bread. Or don't chill and spread on toast and place under a broiler for 3 or 4 minutes until golden and cheese bubbles. Description: "Steamed cauliflower, saut�ed onion, cheese and sour cream make up this tasty sandwich spread." Yield: "1 1/4 Cups" Ratings : Cholesterol Rating 1 Complete Meal 3 Complexity 1 Difficulty 1 Fat Content 4 Kid Appeal 6 Portability 10 Serving Temperature 6 - - - - - - - - - - - - - - - - - - Per serving: 81 Calories (kcal); 7g Total Fat; (72% calories from fat); 4g Protein; 2g Carbohydrate; 17mg Cholesterol; 87mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : This is particularly good on dark rye bread. The sunflower seeds are optional, but add a nice texture and flavor if you have them around. Saut�ed mushrooms are another nice addition. Nutr. Assoc. : 268 0 0 2130706543 0 0 0 0 0 * Exported from MasterCook * Cheese Strata Recipe By Serving Size Categories : : 4 Preparation Time :6:00 : Baked International

Breakfast Vegetarian

Amount -------10 1/2 2 1 3 5 2

Measure -----------slices pound cups teaspoon tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------bread sharp Cheddar cheese -- grated milk salt eggs butter chopped parsley -- for garnish (optional)

Butter bread and cut into cubes (or leave whole). Layer in baking dish, alternating with grated cheese. Mix milk, salt and eggs. Beat and pour over bread and cheese. Let stand several hours or overnight. Bake at 275�F for 45 minutes. Description: "An alternative breakfast casserole of cheese, bread and eggs." Cuisine: "German" Source: "Earth Kitchen Cookbook by Dee Bell" T(Baking Time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 647 Calories (kcal); 43g Total Fat; (59% calories from fat); 28g Protein; 38g Carbohydrate; 256mg Cholesterol; 1470mg Sodium Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : Try adding green peppers or jalape�os for a change and some texture or zip. Nutr. Assoc. : 0 0 0 0 0 0 2682 * Exported from MasterCook * Chicken and Chili Stew

Recipe By Serving Size Categories

: : 4 Preparation Time :1:00 : Fall Poultry Winter

International Stew

Amount -------8 1 3 16

Measure -----------small cloves ounces

1 2 1 1/4

tablespoon tablespoons pint cup

Ingredient -- Preparation Method -------------------------------chicken drumsticks -- about 2 pounds onion garlic canned cannellini beans, canned white kidney beans or canned pinto beans Salt Fresh ground pepper oil chili powder cherry tomatoes chopped fresh coriander leaves GARNISHES - USE ANY OR ALLMonterey Jack cheese -- grated Jalape�o chilies -- chopped Black olives Sour cream Scallions Green bell pepper Tomatoes

PREPARATION: Cut off the knobby drumstick joint and scrape around the bone to free tendons. Chop the onion. Mince the garlic. Drain and rinse the beans. Sprinkle the chicken with salt and pepper. Heat the oil in a 4-quart soup kettle or dutch oven. Saut� the chicken over high heat until golden brown on both sides, about 6 minutes. Reduce heat to medium, stir in the onion, garlic, and chile powder, and cook until vegetables are softened, about 3 minutes. Add the tomatoes and 1/4 cup water. Cover and simmer, and season to taste with salt and pepper. Recipe can be made a couple of days ahead. Cool and refrigerate uncovered until thoroughly chilled. SERVING: Reheat stew over low heat if made ahead, and stir in coriander. Serve with any or all of the suggested garnishes. Cuisine: "Mexican" Source: "Cook's Magazine May 1988" - - - - - - - - - - - - - - - - - - Per serving: 434 Calories (kcal); 16g Total Fat; (31% calories from fat); 37g Protein; 38g Carbohydrate; 100mg Cholesterol; 159mg Sodium Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Coriander gives this stew an authentic Mexican flavor. Dress it up with your choice of the listed garnishes.

CORIANDER: This powerful herb, also known as fresh coriander or Chinese parsley, is the parsley of cooking virtually everywhere outside Europe and North America. The seeds of this herb are mentioned in the Bible ('And the house of Israel called the name thereof manna and it was the coriander seed, white; and the taste of it was like wafers made with honey.' Exodus, XVI, 31). Coriander's tart flavor is especially good with fresh chilis and curry. Nutr. Assoc. : 0 0 0 26386 0 0 0 0 0 2863 0 0 0 3782 0 0 0 0 0 * Exported from MasterCook * Chicken and Okra Gumbo Recipe By Serving Size Categories Amount -------3 2 3 1 1/2 2 2 2 1 3 2 2 : : 8 Preparation Time :2:00 : Main Course

Poultry

Measure -----------large large cup pounds

teaspoons teaspoon cups tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------tomatoes onions green onions green bell pepper chopped fresh parsley okra chickens, 2 1/2 to 3 pounds Salt Black pepper cayenne pepper white pepper Oil -- if needed chicken stock oil white flour

PREPARATION: Peel and chop the tomatoes. Chop the onions, green onions, bell pepper, and parsley. Cut the okra into thin slices. Cut chicken into pieces, and set aside the fat from the cavity. Sprinkle chicken with 1 tablespoon of salt, 1 teaspoon black pepper, 1 teaspoon of the cayenne pepper and 1/2 teaspoon of the white pepper. COOKING: Put the reserved fat in a heavy pot and cook over medium heat until the fat is rendered. Add the chicken and cook until browned. Transfer to a platter. Add the okra, onions (not green onion), tomatoes, and bell pepper to the pan and season to taste with salt and black pepper. Add chicken stock, cover, and cook over medium heat, stirring often, until tender, about 45 minutes. Meanwhile, heat oil in a small pan. When oil is very hot, but not smoking, whisk in the 2 tablespoons of flour, reduce the heat to low, and continue whisking the roux until it turns a dark chocolate brown color, about 5 minutes. Add the roux to the vegetables and stock and cook, uncovered, 30 minutes. Add the chicken, 1 tablespoon salt, 1 teaspoon black pepper, and remaining cayenne and white peppers and continue to cook, stirring often, until chicken is tender, 45 minutes to 1 hour more. Stir in the green onion and parsley and simmer 5

minutes longer. Gumbo can be made several days ahead and reheated before serving. Serves 6-8 Description: "Classic Cajun stew built on an onion-tomato-green pepper base." Cuisine: "Cajun" Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 3 Complete Meal 7 Cost 3 Depth 3 Difficulty 2 Fanciness 3 Fat Content 3 Freeze-ability 7 Good For Crowds 10 Intensity 7 Intricacy 3 Kid Appeal 3 Looks 7 Portability 7 Richness 8 Serving Temperature 8 Spicy Hotness 7 Tartness 3 - - - - - - - - - - - - - - - - - - Per serving: 613 Calories (kcal); 39g Total Fat; (57% calories from fat); 47g Protein; 17g Carbohydrate; 173mg Cholesterol; 984mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 3 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Probably no dish is more representative of Cajun cooking than gumbo. Nutr. Assoc. : 0 0 0 0 0 0 2566 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken and Rice Stovetop Casserole Recipe By Serving Size Categories Amount -------1 1 3 1 2 1/2 cooking 1 1 1 : : 6 Preparation Time :1:00 : Casserole Poultry

Main Course

Measure -----------teaspoon

Ingredient -- Preparation Method -------------------------------oil onion -- chopped 14-ounce cans canned peeled tomatoes cup white rice pounds chicken parts -- optional: take off skin for low fat teaspoon pinch pinch oregano salt black pepper in oil in bottom of large pot. Add tomatoes and chicken. Tomato juice should cover the chicken, if Cook covered on medium heat, then lower to low heat add oregano, salt and pepper. Stir every 15 minutes

Saut� onion until transparent liquid and uncooked rice. Add not, add water to just cover. when it comes to a boil. Then

to make sure rice doesn't stick on the bottom. Cook 40 to 50 minutes (lesser amount for boneless chicken). Description: "A one pot meal of chicken and rice simmered in tomatoes, oregano and onion." Cuisine: "American" Ratings : Cholesterol Rating 2 Complete Meal 7 Complexity 1 Cost 3 Depth 2 Difficulty 2 Fat Content 2 Good For Crowds 10 Intensity 2 Kid Appeal 8 Portability 6 Serving Temperature 9 - - - - - - - - - - - - - - - - - - Per serving: 443 Calories (kcal); 21g Total Fat; (42% calories from fat); 28g Protein; 35g Carbohydrate; 117mg Cholesterol; 409mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : An interesting way to add flavor to rice and cook a whole dinner in one pot. Nutr. Assoc. : 0 0 2470 0 20019 0 0 0 * Exported from MasterCook * Chicken and Squab Stew Recipe By Serving Size Categories : : 6 Preparation Time :3:00 : Poultry Stew

Seafood

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 1/2 pounds chicken -- cut into 8 pieces, breast boned and skin removed, carcasses reserved 3 squab -- cut into 4 pieces breast boned, carcasses reserved 1/4 cup olive oil Salt and pepper 1 small fennel bulb -- cut into 1/4" strips 1 red bell pepper -- cut into 1/4" strips 1/2 pound carrots -- diced 1/2 pound turnips -- diced 2 ribs celery -- diced 1 leek -- diced 1 large onion -- diced 1 pinch saffron powder OR 3 saffron threads -- (3 to 4 threads) 1/4 cup minced fresh basil 1 sprig fresh rosemary OR 1/2 teaspoon dried rosemary

3 3

large cloves cups

garlic -- minced Chicken and Squab Stock Tomato Sauce Fresh basil leaves -- for garnish Garlic Mayonnaise Steamed Potatoes (optional)

Pat chicken and squabs dry with paper towels. In a large frying pan, heat olive oil and brown chicken and squab pieces, being careful not to crowd pan. Transfer to a plate, season with salt and pepper, and set aside. Put half the fennel, red bell pepper, carrots, turnips, celery, leek, and onion into a large pot. Season with salt and pepper and combine with half the saffron, basil, rosemary, and garlic. Put chicken and squab pieces, except chicken and squab breasts, on top of vegetables, along with any accumulated juice, and then cover meat with remaining vegetables and seasonings. Pour stock over all. Cover tightly and bring slowly to a boil. Turn heat to low and simmer until tender, 1 to 1 1/2 hours. Transfer chicken and squab pieces to a bowl. Strain liquid and add vegetables to chicken. Degrease liquid, return to pan, and reduce to 2 1/2 cups. Add Tomato Sauce to liquids, bring to a boil, and adjust seasoning. Add breasts and poach until just cooked through, 5 to 6 minutes. Remove breasts and set aside. Reheat chicken, squab, and vegetables in the liquid. Transfer vegetables to a warm bowl or tur�en, add chicken and squab pieces, top with breasts and basil leaves, and serve with Garlic Mayonnaise. Accompany with steamed new potatoes. Description: "Rich wintery stew of fowl and root vegetables." Source: "Cook's Magazine September/October 1984" - - - - - - - - - - - - - - - - - - Per serving: 1286 Calories (kcal); 99g Total Fat; (69% calories from fat); 76g Protein; 21g Carbohydrate; 380mg Cholesterol; 355mg Sodium Food Exchanges: 0 Grain(Starch); 10 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates NOTES : This dish is excellent reheated, but poach the breasts only when ready to serve to avoid toughening the meat. The stew lends itself to variations and can be made with veal or lamb instead of squab. Serve with coarse salt, horseradish, and gherkins on the side. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 2130706543 0 0 0 0 0 2130706543 0 0 0 0 0 0 * Exported from MasterCook * Chicken and Squab Stock Recipe By Serving Size Categories : : 3 Preparation Time :2:00 : Fall Seafood

Poultry Stock

Amount -------1/4 1 3 1 1 1 1 1 1 2 6

Measure -----------cup

stalk sprig sprigs cups

Ingredient -- Preparation Method -------------------------------olive oil chicken carcass from 3 1/2 pound chicken (and neck and trimmings) squab carcasses (and necks and trimmings) carrot -- quartered celery -- quartered onion -- quartered tomato -- quartered thyme, in bouquet garni bay leaf AND fresh parsley water Salt and pepper

Heat oven to 450�F. Pour olive oil into a large roasting pan. Add chicken and squab carcasses, necks, trimmings, carrot, celery, and onion. Roast, stirring occasionally, until vegetables and bones are browned but not burned, 30 to 40 minutes. Add tomato, bouquet garni, water, 1 teaspoon salt and pepper to taste. Lower oven temperature to 400�F and continue cooking until liquid is reduced to half. Strain stock and, with back of a spoon, press bones and vegetables to extract all flavor. Degrease. Source: "Cook's Magazine September/October 1984" Yield: "3 Cups" - - - - - - - - - - - - - - - - - - Per serving: 876 Calories (kcal); 71g Total Fat; (73% calories from fat); 46g Protein; 11g Carbohydrate; 222mg Cholesterol; 195mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 20019 1427 0 0 0 0 1492 2160 0 0 0 4826 * Exported from MasterCook * Chicken and Squab Stock Recipe By Serving Size Categories : : 3 Preparation Time :2:00 : Fall Seafood

Poultry Stock

Amount

Measure

Ingredient -- Preparation Method

-------1/4 1 3 1 1 1 1 1 1 2 6

-----------cup

stalk sprig sprigs cups

-------------------------------olive oil chicken carcass from 3 1/2 pound chicken (and neck and trimmings) squab carcasses (and necks and trimmings) carrot -- quartered celery -- quartered onion -- quartered tomato -- quartered thyme, in bouquet garni bay leaf AND fresh parsley water Salt and pepper

Heat oven to 450�F. Pour olive oil into a large roasting pan. Add chicken and squab carcasses, necks, trimmings, carrot, celery, and onion. Roast, stirring occasionally, until vegetables and bones are browned but not burned, 30 to 40 minutes. Add tomato, bouquet garni, water, 1 teaspoon salt and pepper to taste. Lower oven temperature to 400�F and continue cooking until liquid is reduced to half. Strain stock and, with back of a spoon, press bones and vegetables to extract all flavor. Degrease. Source: "Cook's Magazine September/October 1984" Yield: "3 Cups" - - - - - - - - - - - - - - - - - - Per serving: 876 Calories (kcal); 71g Total Fat; (73% calories from fat); 46g Protein; 11g Carbohydrate; 222mg Cholesterol; 195mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 20019 1427 0 0 0 0 1492 2160 0 0 0 4826 * Exported from MasterCook * Chicken Breasts Diane Recipe By Serving Size Categories Amount -------4 1/2 1/3 : : 4 Preparation Time :0:30 : Main Course

Poultry

Measure -----------large teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------chicken breasts -- boneless salt black pepper

2 2 3 3 1 1/2 2 3 2 1/4

tablespoons tablespoons tablespoons tablespoons teaspoons tablespoons tablespoons teaspoons cup

oil butter chopped fresh chives OR chopped green onions fresh lemon juice Brandy or cognac -- optional chopped parsley Dijon mustard chicken stock

Pound the chicken breasts gently with a mallet between wax paper sheets. Sprinkle with salt and pepper. Heat half of the measure of butter and half the measure of oil in a large skillet. Cook chicken 4 minutes, turning once, over high heat. Do not cook longer because they'll get over-cooked and dry. Transfer to a warm serving platter. Add everything except the broth and remaining butter and oil. Cook 15 seconds stirring constantly. Stir in the broth, and continue stirring until it is smooth. Now stir in the remaining butter and oil. Pour all of this over the chicken and serve immediately. Description: "Saut�ed chicken breasts served in a brandy, broth, lemon, onion and Dijon sauce." Cuisine: "American" Yield: "4 Pieces" Ratings : Cholesterol Rating 3 Complete Meal 7 Complexity 2 Cost 4 Depth 3 Difficulty 3 Fanciness 6 Fat Content 5 Good For Crowds 5 Intensity 4 Kid Appeal 5 Portability 5 Serving Temperature 9 - - - - - - - - - - - - - - - - - - Per serving: 394 Calories (kcal); 16g Total Fat; (38% calories from fat); 55g Protein; 1g Carbohydrate; 152mg Cholesterol; 646mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26034 0 0 0 0 2130706543 0 0 0 2330 0 0 0 * Exported from MasterCook * Chicken Dijon Recipe By Serving Size Categories : : 4 Preparation Time :1:00 : Baked Main Course

International Poultry

Amount -------1/3

Measure -----------cup

Ingredient -- Preparation Method -------------------------------Dijon mustard -- or more if needed

2 1

cups

fine dry breadcrumbs -- or more if needed frying chicken -- cut up into pieces

Preheat oven to 400�F. Cut up chicken. Heavily coat each piece with mustard. Roll each piece in fine dry breadcrumbs. Put pieces one layer deep in roasting pan. Bake for 50 minutes. Description: "Chicken pieces slathered with Dijon mustard, rolled in breadcrumbs and oven-baked." Cuisine: "American" T(Baking Time): "0:50" - - - - - - - - - - - - - - - - - - Per serving: 1032 Calories (kcal); 62g Total Fat; (55% calories from fat); 72g Protein; 41g Carbohydrate; 340mg Cholesterol; 976mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 9 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates NOTES : Easy and delicious � can be served hot or cold. Nutr. Assoc. : 0 0 2602 * Exported from MasterCook * Chicken Fajita Marinade Recipe By Serving Size Categories :Dee Bell : 0 Preparation Time :3:00 : Grilled Poultry

Main Course Summer

Amount -------1 1/3 1/4 1/4 1/8 10 1 3 2

Measure -----------cup tablespoon cup cup teaspoon

Ingredient -- Preparation Method -------------------------------MARINADE Italian salad dressing liquid smoke flavoring (optional), mesquite preferable Worcestershire sauce soy sauce tabasco sauce (optional) CHICKEN PREPARATION chicken thighs -- cut up OR chicken -- cut up OR Chicken parts -- cut up garlic salt OR Cajun seasoning salt

whole tablespoons tablespoons

Mix all ingredients, except the seasoning salt, together for marinade.

For fajitas use skinned, boned chicken thighs. You can skin and bone them a lot cheaper than buying them prepared. Season the chicken with seasoned salt such as Cajun or Lawry's or garlic salt. Place chicken in Ziplock bag, pour in marinade, shake well, and marinate in the fridge for two hours or more. Grill over low heat and turn and baste with marinade about every five minutes. Cooking time is twenty to thirty minutes, depending on the grill. For vegetables, only marinate for about half an hour. Cuisine: "American" Yield: "3/4 Cup" Ratings

: Complete Meal 7 Cost 3 Fat Content 3 Kid Appeal 10 Spicy Hotness 4

Complexity 1 Difficulty 1 Good For Crowds 10 Saltiness 8 - - - - - - - - - - - - - - - - - - -

Per serving: 3706 Calories (kcal); 271g Total Fat; (67% calories from fat); 263g Protein; 36g Carbohydrate; 1358mg Cholesterol; 24864mg Sodium Food Exchanges: 0 Grain(Starch); 36 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 31 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Try it on eggplant and mushrooms for the grill also. This marinade can be used for whole chicken, parts or fillets. Fajitas can in reality only be skirt meat from the belly of a bovine but this is an excellent substitute for the red meat version although it can be used with red meat as well. Nutr. Assoc. : 0 0 3965 0 0 1471 0 0 2130706543 0 0 0 2130706543 0 0 2130706543 * Exported from MasterCook * Chicken Hawaiian Recipe By Serving Size Categories Amount -------2 1 4 8 : : 6 Preparation Time :1:00 : Baked Poultry

Main Course

Measure -----------pounds 1-ounce ounces ounces

Ingredient -- Preparation Method -------------------------------chicken parts Lipton onion soup mix apricot jam French salad dressing -- low calorie is fine

Preheat oven to 350�F. Mix soup, jam and dressing together. Spoon over chicken. Bake for 30 minutes. Turn chicken over, then cook 30 - 40 minutes more. Description: "Chicken baked in Onion Soup Mix, apricot jam and French salad dressing for a quick, sweet and sour dish." Cuisine:

"American" Ratings

: Cholesterol Rating 3 Complexity 1 Depth 2 Fat Content 4 Intensity 4 Portability 6

Complete Meal 6 Cost 4 Difficulty 1 Good For Crowds 10 Kid Appeal 9 Serving Temperature 9 - - - - - - - - - - - - - - - - - - -

Per serving: 444 Calories (kcal); 31g Total Fat; (62% calories from fat); 20g Protein; 21g Carbohydrate; 99mg Cholesterol; 1022mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat; 1 Other Carbohydrates Serving Ideas : Cornbread is a nice accompaniment. NOTES : This is a great family dish. Kids and adults love it. Nutr. Assoc. : 20019 993 0 0 * Exported from MasterCook * Chicken Proven�al Recipe By Serving Size Categories : : 4 Preparation Time :1:00 : Baked Main Course

International Poultry

Amount -------1 lbs.) 2 6 2 2 1

Measure ------------

Ingredient -- Preparation Method -------------------------------frying chicken -- quartered backbone removed (about 3

medium garlic tablespoons olive oil 13-ounce jars marinated artichoke hearts Salt Fresh ground black pepper teaspoons dried thyme loaf French bread or Italian bread

PREPARATION AND ASSEMBLY: Remove and discard the last two wing joints from the chicken. Break the garlic into cloves. Put the unpeeled cloves in a small saucepan with water to cover. Bring to a boil, reduce heat, and simmer until a knife easily penetrates garlic cloves, about 15 minutes. Drain and set aside. Heat 2 tablespoons oil in a large skillet until hot but not smoking. Pat the chicken pieces dry and brown them for 3 to 4 minutes on each side. Cut and oil 4 parchment or foil pouches. Center one piece of chicken on one side of each pouch, add 1/4 of the garlic cloves and artichoke hearts. Drizzle 1 tablespoon of olive oil over each piece of chicken, sprinkle lightly with salt, pepper, and 1/2 teaspoon of thyme. Mark outside of pouches to identify leg portions. Seal pouches. (Can refrigerate parchment pouches up to 4 hours; foil pouches overnight.)

COOKING AND SERVING: Adjust oven rack to middle position and heat oven to 400�F. Put pouches on a baking sheet. Bake breast portions 15 minutes and leg portions 18 minutes (18 and 20 minutes if assembled pouches are refrigerated before cooking). Slice and toast the bread. Transfer pouches to plates and carefully pierce each to permit steam to escape. Serve 4 slices of bread with each portion, spreading softened garlic on bread, if desired. Description: "Chicken baked in a paper pouch with garlic and artichoke hearts." Cuisine: "French" Source: "Cook's Magazine September/October 1988" - - - - - - - - - - - - - - - - - - Per serving: 1390 Calories (kcal); 82g Total Fat; (53% calories from fat); 81g Protein; 81g Carbohydrate; 340mg Cholesterol; 1127mg Sodium Food Exchanges: 4 Grain(Starch); 9 Lean Meat; 4 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates NOTES : In the traditional Proven�al stew of chicken with garlic, the chicken is surrounded with unpeeled garlic cloves and very slowly steamed in its juices in a sealed, earthenware casserole. Here, garlic is poached to hasten the cooking, and the chicken is steamed in the pouch. This recipe is not recommended for the microwave. Nutr. Assoc. : 2602 0 0 42 0 0 0 26000 * Exported from MasterCook * Chicken Salad with Thyme and Red-Onion Vinaigrette Recipe By Serving Size Categories : : 4 Preparation Time :0:15 : First Course Poultry Stir-fried

Main Course Salad Summer

Amount -------1 1/2 1/2 1 1/2 boneless 1 3 1/3

Measure -----------small head head pounds tablespoon tablespoons cup

Ingredient -- Preparation Method -------------------------------red onion romaine lettuce red leaf lettuce chicken breasts (4 large or 6 medium) -- skinless, minced fresh thyme balsamic or red wine vinegar Salt Fresh ground pepper oil

PREPARATION: Cut onion into paper-thin slices and separate into rings. Wash and spin-dry lettuces; tear leaves into pieces, and chill. Cut chicken into 1-inch cubes and sprinkle with thyme and salt and pepper.

Heat 1/2 of the oil in a large frying pan over medium-high heat until hot but not smoking. Add the chicken and saut�, stirring frequently, until just cooked through, about 5 minutes. Add the vinegar, stirring with a wooden spoon to deglaze the bottom of the pan. Remove pan from heat and stir in the onion and remaining oil. Season to taste with salt and pepper. Recipe can be prepared to this point a few hours ahead. Set chicken and vinaigrette aside separately in covered containers. SERVING: Arrange chilled lettuce on salad plates and top with chicken and redonion vinaigrette. Description: "A zingy spring or summer salad, good warm or Cuisine: "American" Source: "Cook's Magazine May 1988" Ratings : Cholesterol Rating 2 Cost 5 Difficulty 3 Fat Content 2 Good For Crowds 8 Intricacy 2 Looks 7 Richness 3 Tartness 8 - - - - - at room temperature."

Complete Meal 5 Depth 2 Fanciness 7 Freeze-ability 0 Intensity 7 Kid Appeal 5 Portability 7 Serving Temperature 6 - - - - - - - - - - - - -

Per serving: 381 Calories (kcal); 21g Total Fat; (48% calories from fat); 41g Protein; 7g Carbohydrate; 99mg Cholesterol; 121mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Pungent thyme is a natural accompaniment to sweet red onion in this salad. You can serve the salad warm or prepare it a few hours ahead of time and serve it at room temperature. THYME: Any dish that can benefit from aromatic flavoring will be enhanced by the soothing, ripe fragrance of thyme. A bushy plant with woody stems and tiny greygreen or purplish leaves, thyme grows in dry chalky soil. Nutr. Assoc. : 0 0 0 26034 0 2140 0 0 0 * Exported from MasterCook * Chicken Siciliano Recipe By Serving Size Categories :Marybeth Bontadelli : 2 Preparation Time :0:45 : International Poultry

Main Course Stir-fried

Amount -------1 1/4

Measure -----------whole cup

Ingredient -- Preparation Method -------------------------------chicken breast -- diced olive oil

4 1 1/2 1/2 1/4 12 thawed

large cloves cups cup cup

garlic -- diced diced new potatoes diced onions diced green bell peppers artichoke hearts -- canned and drained, or frozen and

Skin, bone and dice chicken. Place in a small bowl with garlic and olive oil. Stir to coat. Let stand for 30 minutes or more. Drain some of the oil into a saut� pan and add potatoes, onion and pepper. Saut� until tender and lightly browned. Set aside. Drain remaining oil into wok and heat. Add chicken and stir fry until lightly brown and cooked through. Add artichokes and potatoes and heat and serve. Description: "Saut�ed onions, peppers, and potatoes mixed with artichoke hearts and garlic-marinated, stir-fried chicken dice." Cuisine: "Mediterranean" - - - - - - - - - - - - - - - - - - Per serving: 858 Calories (kcal); 41g Total Fat; (40% calories from fat); 51g Protein; 83g Carbohydrate; 93mg Cholesterol; 580mg Sodium Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 11 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Our version of a dish from the Orlando Hyatt. The artichoke hearts were my husband's idea! I use home frozen artichoke hearts, but canned water pack may be substituted. Nutr. Assoc. : 0 0 0 4219 20199 20088 0 0 * Exported from MasterCook * Chicken Stir-Fry Recipe By Serving Size Categories : : 3 Preparation Time :0:20 : International Poultry Stir-fried

Main Course Sauce

Amount -------2 1 1 2 1 1/2 1/4 1 1

Measure -----------cups cup pound tablespoons 1-pound bag teaspoon teaspoon cup cup

Ingredient -- Preparation Method -------------------------------THE RICE cold water rice THE TOPPING chicken breasts -- cut into strips vegetable oil frozen vegetables -- your choice; thawed ground ginger garlic powder tomato soup OR tomato pur�e

2 1

tablespoons tablespoon

soy sauce vinegar

Start the rice cooking in a rice cooker or pan. Fry the chicken in oil over high heat. Remove and reserve. Fry the veggies, ginger and garlic powder over medium heat until tender crisp. Add soup, soy sauce and vinegar, then heat until boiling. Put the chicken back into the mixture until reheated, then immediately serve over rice. Description: "Oriental-style, stir-fried chicken and vegetables served over rice." Cuisine: "Chinese" Ratings : Cholesterol Rating 2 Complete Meal 10 Complexity 2 Cost 2 Depth 1 Difficulty 1 Fat Content 3 Good For Crowds 5 Kid Appeal 5 Portability 4 Serving Temperature 9 - - - - - - - - - - - - - - - - - - Per serving: 648 Calories (kcal); 22g Total Fat; (30% calories from fat); 36g Protein; 77g Carbohydrate; 77mg Cholesterol; 1073mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 3 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 1566 0 0 1507 0 2130706543 0 0 * Exported from MasterCook * Chicken Vermont Recipe By Serving Size Categories : : 4 Preparation Time :2:00 : Baked Main Course Poultry

Casserole Pasta Sauce

Amount -------3 reserved 1 1 1 1 1 4 6 2

Measure -----------pounds pound 2-ounce jar pound cup tablespoons tablespoons cups

Ingredient -- Preparation Method -------------------------------chicken -- cooked, bones removed, meat diced, broth onion -- whole pasta shells -- cooked pimiento -- chopped diced Cheddar cheese green peas SAUCE butter white wheat flour chicken stock -- reserved from stewing chicken Salt -- to taste Black pepper

Stew chicken with an onion until tender. Preheat oven to 350�F. Remove meat and cut into dice, then strain broth. Combine with chopped pimiento, cheese, and peas and toss gently with cooked shell macaroni. Sauce: Combine the butter, flour, and measured amount of strained broth from the stewing chicken. Cook over medium heat until thick. Season with salt and pepper. Pour sauce over the mixture and bake covered for 1 hour. It's a crowd pleaser. Description: "Stewed chicken, dice and baked with sauce, cheese, macaroni, pimiento and peas." Ratings : Cholesterol Rating 5 Complete Meal 8 Complexity 3 Depth 4 Difficulty 4 Fanciness 3 Fat Content 5 Good For Crowds 9 Kid Appeal 8 Portability 6 Serving Temperature 9 - - - - - - - - - - - - - - - - - - Per serving: 1606 Calories (kcal); 90g Total Fat; (51% calories from fat); 89g Protein; 104g Carbohydrate; 374mg Cholesterol; 2079mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 10 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 2536 0 0 0 0 3309 0 0 0 * Exported from MasterCook * Chicken with Smoked Mozzarella and Pesto Recipe By Serving Size Categories Amount -------1/2 1 1 1/2 1/4 4 4 2 1 tablespoons tablespoon : : 4 Preparation Time :0:20 : International Poultry

Main Course

Measure -----------cup tablespoon tablespoon clove cup

Ingredient -- Preparation Method -------------------------------PESTO fresh basil leaves pine nuts grated Parmesan Reggiano cheese garlic (approximately) olive oil chicken breasts -- boned and skinned 1/4-inch slices smoked Mozzarella (about 3 ounces) oil butter White flour -- for dredging

PREPARATION: For the pesto, combine the basil, pine nuts, Parmesan cheese, and garlic in a food processor and process until minced. With the machine running, slowly add olive oil, up to 1/4 cup, to form a paste.

Pesto can be made several days ahead. Make a pocket in each chicken breast by cutting horizontally into the side. Make each incision about 3/4 the length of the breast. Fill pockets with the pesto and Mozzarella and trim any cheese that is not totally enclosed. Recipe can be made to this point 1 day ahead. COOKING AND SERVING: Heat oil and butter in a frying pan over medium-high heat. Dredge the chicken in flour and shake off excess. Saut� chicken in butter and oil for about 5 minutes. Turn the chicken, lower heat to medium-low and continue cooking until cooked through, about 4 minutes. Serve immediately. Description: "Rich, quick chicken that stands up on the palate." Cuisine: "Italian" Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 5 Complete Meal 3 Cost 5 Depth 5 Difficulty 2 Fanciness 7 Fat Content 7 Freeze-ability 5 Good For Crowds 8 Intensity 7 Intricacy 2 Kid Appeal 8 Looks 7 Portability 3 Richness 10 Serving Temperature 8 Tartness 3 - - - - - - - - - - - - - - - - - - Per serving: 829 Calories (kcal); 60g Total Fat; (66% calories from fat); 69g Protein; 1g Carbohydrate; 220mg Cholesterol; 388mg Sodium Food Exchanges: 0 Grain(Starch); 10 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : Pesto and smoked Mozzarella make this easy chicken dish extremely satisfying. Nutr. Assoc. : 0 0 4489 1034 0 986 0 26612 0 0 0 * Exported from MasterCook * Chicken with Toasted Garlic and Mustard Cream Sauce Recipe By Serving Size Categories Amount -------1/4 12 : : 6 Preparation Time :0:45 : Main Course

Poultry

Measure -----------cup large cloves

Ingredient -- Preparation Method -------------------------------TOASTED GARLIC vegetable oil garlic -- diced MUSTARD CREAM SAUCE

2 1 1 1 3/4 1 3/4 4 4 1/3 1 1/2 3

tablespoons large tablespoon cups cups teaspoons teaspoons cup teaspoons tablespoons

butter onion -- sliced thin white flour chicken stock OR canned chicken broth Dijon mustard coarse mustard heavy cream sour cream minced fresh parsley Fresh minced chives or tarragon CHICKEN BREASTS chicken breasts (2 pounds) -- boneless, halved Salt Ground black pepper vegetable oil

6 1 1/2 tablespoons

TO COOK: For the Toasted Garlic, heat the oil in a small skillet. Add the garlic; cook over medium-low heat until golden brown, about 3 minutes. Remove the garlic with a slotted spoon and drain on paper towels; set aside. For the sauce, heat butter in a medium saucepan. Add onions; cover and cook over low heat until softened, about 5 minutes. Add flour; cook over low heat, stirring constantly until flour is incorporated into the butter, about 30 seconds. Continuing to stir constantly, gradually add chicken stock. Bring to boil, cover, and simmer, stirring occasionally until sauce thickens slightly, about 20 minutes. For the chicken, meanwhile, sprinkle chicken breasts with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet. Add chicken and saut�, turning once, until lightly browned and cook through, about 10 minutes. Cover and keep chicken warm, reserving juices that accumulate. To finish the sauce, stir mustards and cream into the simmering sauce. Remove from heat and stir in sour cream, herbs, and any accumulated chicken cooking juices. TO SERVE: Transfer each chicken breast to a warm dinner plate. Spoon a portion of sauce over each chicken breast, sprinkle with some Toasted Garlic, and serve immediately. Description: "Saut�ed chicken breasts lavished with a tart toasted garlic." Cuisine: "American" Source: "Cook's Magazine April 1990" Ratings : Cholesterol Rating 7 Cost 5 Difficulty 7 Fat Content 5 Intensity 8 Kid Appeal 3 Portability 3 Serving Temperature 7 Tartness 8 - - - - - sauce and decorated with

Complete Meal 3 Depth 3 Fanciness 7 Good For Crowds 8 Intricacy 3 Looks 5 Richness 8 Spicy Hotness 7 - - - - - - - - - - - - -

Per serving: 725 Calories (kcal); 49g Total Fat; (61% calories from fat); 62g Protein; 6g Carbohydrate; 215mg Cholesterol; 943mg Sodium Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Keep your eye on the garlic while you saut� it - there is a fine line between toasted and burnt. Nutr. Assoc. : 0 0 3505 0 0 0 0 0 342 0 2130706543 0 0 0 0 0 20211 0 0 2571 0 0 0 * Exported from MasterCook * Chili Recipe By Serving Size Categories Amount -------2 1 1 2 2 2 1/4 :Debbie Eisenberg : 10 Preparation Time :1:00 : Main Course

Stew

Measure -----------teaspoons

Ingredient -- Preparation Method -------------------------------oil onion -- chopped pound ground beef (optional for non-vegetarians) 1 1/2-pound cans crushed tomatoes 1 1/2-pound cans chili beans teaspoons chili powder cup grated nacho cheese

Saut� onion and/or meat in bottom of pot. Add rest of ingredients except cheese. Mix and cook for at least one hour. Put cheese on top as garnish. Description: "A quick version of vegetarian chili using canned goods." - - - - - - - - - - - - - - - - - - Per serving: 308 Calories (kcal); 15g Total Fat; (42% calories from fat); 17g Protein; 28g Carbohydrate; 42mg Cholesterol; 720mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 3605 2470 1236 0 20081 * Exported from MasterCook * Chili Chicken and Brown Rice Recipe By Serving Size Categories :Frances Bolton : 6 Preparation Time :1:00 : Baked Main Course

Casserole Poultry

Amount -------1 1 1 1 1 1 1 1 3/4 1/2

Measure Ingredient -- Preparation Method ------------ -------------------------------pound chicken breasts -- boneless, cut in pieces tablespoon oil medium onion -- chopped small green or red bell pepper -- chopped clove garlic -- minced 14 1/2-ounce can stewed tomatoes (Mexican, Italian, or chopped) 14 1/2-ounce can chicken stock cups brown instant rice Hot red pepper sauce -- to taste cup grated Cheddar cheese -- or more to taste Olives (optional) -- sliced if desired Yogurt (optional)

Preheat oven to 350�F. In a large skillet cook poultry in hot oil about 2 minutes on each side or until brown; remove and set aside. In the same skillet, cook onion, pepper and garlic till tender but not brown. Drain off fat. Stir in undrained tomatoes, broth, uncooked rice, and hot pepper sauce. Bring to boiling; remove from heat and spoon mixture into a casserole dish. Arrange chicken on top of rice mixture. Bake, covered, for 30 - 35 minutes or till rice is done. Sprinkle with cheese. Let stand, uncovered, about 5 minutes or till cheese is melted. Sprinkle with olives if desired; top with yogurt. Description: "A casserole of browned chicken, rice, tomatoes, hot spices, onion, garlic and peppers with a yogurt and Cheddar cheese topping." Cuisine: "American" Ratings : Cholesterol Rating 2 Complete Meal 8 Cost 4 Difficulty 3 Fanciness 3 Fat Content 4 Good For Crowds 10 Intensity 3 Kid Appeal 1 Portability 6 Serving Temperature 10 Spicy Hotness 4 - - - - - - - - - - - - - - - - - - Per serving: 415 Calories (kcal); 10g Total Fat; (21% calories from fat); 26g Protein; 55g Carbohydrate; 54mg Cholesterol; 1026mg Sodium Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Round out this fix-and-forget one-dish meal with steamed broccoli. NOTES : I use some chili and concentrated chicken good without the chicken Nutr. Assoc. : 26034 0 0 powder and extra hot sauce. Also, I use a can of water broth instead of canned broth. This dish is also just as as a side dish. 2236 0 5131 342 2367 20151 0 0 0

* Exported from MasterCook * Chili Con Carne

Recipe By Serving Size Categories Amount -------4 1 1 1 2 2

:Riny Bos : 4 Preparation Time :0:15 : Beef Stew

Main Course

Measure ------------

Ingredient -- Preparation Method -------------------------------onions pound ground beef tablespoon chili powder 2-ounce jar pimiento 15-ounce cans pinto beans ounces butter

Chop the onions. Melt the butter and fry the onions until golden. Add the ground beef and stir until loose. Add salt and chili powder. Drain the pimiento and add to the mixture. Add the beans. Serve with garnishes of cheese or raw onion, if desired. Description: "Pinto beans, onions, ground beef and hot spice make up this quick dish." - - - - - - - - - - - - - - - - - - Per serving: 670 Calories (kcal); 43g Total Fat; (57% calories from fat); 30g Protein; 42g Carbohydrate; 128mg Cholesterol; 1103mg Sodium Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 4487 4510 0 * Exported from MasterCook * Chilled Tomatillo Soup with Cilantro and Red Jalape�os Recipe By Serving Size Categories : : 6 Preparation Time :1:30 : International

Soup

Amount Measure -------- -----------1/4 cup 4 medium 12 medium separately 1 pound 1 quart 1 quart

Ingredient -- Preparation Method -------------------------------olive oil shallots -- minced scallions -- white and green parts minced and reserved tomatillos -- quartered chicken stock OR canned chicken broth Salt Ground black pepper loosely packed cilantro, minced red jalape�o chili peppers -- minced, 1 1/2 teaspoons

1 cup 2 medium reserved for garnish

1/4

cup

sour cream

TO COOK: Heat oil in a soup kettle. Add shallots and white parts of scallions; saut� until softened, about 2 minutes. Add tomatillos and chicken stock; bring to boil and simmer to blend flavors, about 6 minutes. Season with 1 teaspoon salt and 1/2 teaspoon pepper or to taste. Strain soup through a sieve; transfer broth to a large bowl. Transfer solids to a food processor and add green parts of scallions, cilantro, and chiles; process until pur�ed. Stir this pur�e into the broth in the bowl. Cool soup to room temperature, then chill. (Can be refrigerated overnight.) TO SERVE: Ladle soup into individual bowls. Garnish each bowl of soup with a dollop of sour cream, then sprinkle with reserved chiles. Serve cold. Description: "A spicy, refreshing nouveau-Mexican blend." Cuisine: "Mexican" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 2 Cost 2 Difficulty 0 Fat Content 1 Good For Crowds 10 Intricacy 2 Looks 8 Richness 3 Spicy Hotness 9

Complete Meal 3 Depth 7 Fanciness 7 Freeze-ability 10 Intensity 10 Kid Appeal 2 Portability 7 Serving Temperature 3 Tartness 7

- - - - - - - - - - - - - - - - - - Per serving: 155 Calories (kcal); 12g Total Fat; (70% calories from fat); 2g Protein; 9g Carbohydrate; 4mg Cholesterol; 1444mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : At La Folie in San Francisco, chef Roland Passot garnishes this spicy tomatillo soup, which is his signature dish, with cold, creamy tomato mousse. But to simplify this recipe, we substitute an equally soothing dollop of sour cream. If fresh tomatillos are unavailable, substitute two drained cans (10 oz. each) of tomatillos. Nutr. Assoc. : 0 0 4845 0 342 0 2130706543 0 0 20128 26360 0 * Exported from MasterCook * Chilpotle Pur�e Recipe By Serving Size Categories Amount -------1 : : 4 Preparation Time :0:05 : Condiment

International

Measure -----------can

Ingredient -- Preparation Method -------------------------------chilpotle chilies

2

tablespoons

olive oil

Dump the whole can of chiles into a food processor or blender with the olive oil and whirl till smooth. Add more olive oil if necessary to thin it to a sauce-like consistency. Description: "Smoky good and fiery hot sauce of smoked jalape�o peppers, tomato sauce and olive oil." Cuisine: "Mexican" Yield: "7/8 Cup" - - - - - - - - - - - - - - - - - - Per serving: 64 Calories (kcal); 7g Total Fat; (92% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Chilpotle chiles are nothing but jalape�o peppers, smoked till dried. For canning they are rehydrated and packed in tomato sauce, so that when you pur�e them they make a sauce that will last for a year in the refrigerator. The canned chiles can be found in Mexican supermarkets. This sauce is as hot as any Tabasco sauce, but the smoking of the chiles gives it wondrous depth and substance. It can be used in cooking (see Caldo Tlalpe�o and Gourmet Rice and Beans for examples) or as a condiment for those who like to challenge their palates. Nutr. Assoc. : 2607 0 * Exported from MasterCook * Chocolate Pudding Recipe By Serving Size Categories Amount -------1 2 1/4 1/2 2 1/8 1 1 :Dee Bell : 4 Preparation Time :0:10 : Dessert

Pudding

Measure -----------cups cup cup tablespoons teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------egg yolk milk white flour granulated sugar cocoa salt vanilla FOR CREAM PIE FILLING butter or margarine

Mix egg yolk and milk together well. In a saucepan, mix together dry ingredients until well blended. Slowly stir in milk/egg mixture taking care to not make lumps. Heat over low flame and continue to stir until mixture thickens. Pour into pudding cups. Chill or serve warm.

Description: "Quick, delicious and creamy dessert almost as fast as instant." Cuisine: "American" Ratings : Cholesterol Rating 2 Complete Meal 2 Complexity 1 Cost 2 Difficulty 1 Fanciness 2 Fat Content 2 Good For Crowds 7 Kid Appeal 10 Looks 3 Portability 5 Serving Temperature 5 - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 7g Total Fat; (25% calories from fat); 6g Protein; 38g Carbohydrate; 72mg Cholesterol; 139mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates NOTES : This only takes a few minutes more than store-bought instant pudding but it actually has some nutritional value. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 222 * Exported from MasterCook * Chop Suey Recipe By Serving Size Categories :Jacki Barineau : 10 Preparation Time :2:00 : Beef Main Course

International Stew

Amount -------3 3 3 2 1

Measure -----------pounds

1

Ingredient -- Preparation Method -------------------------------stew beef -- cut into pieces OR pounds round steak -- cut into pieces stalks celery -- sliced pounds onions -- sliced, then cut in half pound small mushrooms Soy sauce Salt Pepper 28-ounce package white rice

Fry meat until completely browned. Cut meat into small pieces, discarding fat. Put meat in large pot (2-gallon). Add enough hot water to cover meat; simmer on low heat. Slice celery and add to pot. Slice onions, halve slices and add to pot. Add mushrooms to pot. Add soy sauce, salt, and pepper to taste. Simmer for 2 hours on low heat, stirring occasionally. Prepare rice according to package directions. Serve Chop Suey over rice. Description: "Beef chunks simmered with onion, celery and mushrooms. Served over

rice." Cuisine: "Chinese" T(Simmering Time): "2:00" - - - - - - - - - - - - - - - - - - Per serving: 594 Calories (kcal); 17g Total Fat; (26% calories from fat); 34g Protein; 73g Carbohydrate; 81mg Cholesterol; 86mg Sodium Food Exchanges: 4 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Excellent Beef and Rice dish! A Family Favorite! Nutr. Assoc. : 4787 0 2130706543 0 0 4196 0 0 0 5547 * Exported from MasterCook * Citrus Butter Recipe By Serving Size Categories Amount -------1 3 1 1 1 1 3 1/4 : : 16 Preparation Time :0:10 : Condiment

Summer

Measure -----------teaspoon tablespoons teaspoon teaspoon teaspoon teaspoon tablespoons pound

Ingredient -- Preparation Method -------------------------------grated orange zest orange juice grated lemon zest lemon juice lime peel lime juice minced fresh parsley butter -- softened Salt Ground black pepper

TO PREPARE: Mix all ingredients including 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Transfer to a sheet of parchment paper and shape butter mixture into a 6-inch log. Wrap and freeze until the butter is firm, about 30 minutes. (Can be frozen up to 2 months.) TO SERVE: As a main dish, place a 1-inch piece on the cooked and/or smoked fish or meat of your choice and serve. As an appetizer, spread the Citrus Butter on French bread slices, top with a cucumber slice and then a piece of smoked salmon or fish. Garnish with capers and dill. Description: "Butter infused with orange, lemon and lime zest and juice, especially delicious on fish or meat, grilled or smoked." Cuisine: "American" Source: "Cook's Magazine June 1990"

Yield: "1/2 Cup" Ratings

: Cholesterol Rating 8 Depth 3 Fanciness 7 Freeze-ability 10 Intensity 10 Kid Appeal 3 Portability 10 Serving Temperature 3 Sweetness 2

Cost 3 Difficulty 0 Fat Content 10 Good For Crowds 10 Intricacy 0 Looks 7 Richness 8 Spicy Hotness 2 Tartness 8

- - - - - - - - - - - - - - - - - - Per serving: 53 Calories (kcal); 6g Total Fat; (95% calories from fat); trace Protein; trace Carbohydrate; 16mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1012 0 802 0 0 0 0 0 0 0 * Exported from MasterCook * Clam Chowder Recipe By Serving Size Categories Amount -------1 8 4 1 2 :Marybeth Bontadelli : 4 Preparation Time :0:20 : Seafood

Soup

Measure Ingredient -- Preparation Method ------------ -------------------------------6 1/2-ounce can baby clams (Geisha) ounces clam juice slices bacon -- diced medium onion -- diced large russet potatoes -- peeled, diced Milk -- as needed to thin

Drain clams and reserve juice. Saut� diced bacon in large pot. Remove bacon, drain off most of the fat and add onion and potatoes to bacon drippings. Saut� lightly. Add clam juice to pot and simmer until potatoes are tender. Pur�e half of the potato mixture in a food processor. Return to pot, add clams and heat. If too thick for your taste, add a little milk. Description: "Rich and delicious canned clams, onion, potatoes, clam broth and bacon; thinned with milk." Cuisine: "American" Ratings : Cholesterol Rating 3 Complete Meal 5 Cost 3 Depth 3 Difficulty 1 Fanciness 4 Fat Content 3 Good For Crowds 10 Portability 3 Serving Temperature 10

- - - - - - - - - - - - - - - - - - Per serving: 171 Calories (kcal); 4g Total Fat; (22% calories from fat); 15g Protein; 18g Carbohydrate; 36mg Cholesterol; 382mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Other clams could be used but the Geisha Baby Clams are very tender. (Not cut up rubber bands.) Charlie's favorite! He keeps getting copies to give to friends Nutr. Assoc. : 2450 0 0 0 0 0 * Exported from MasterCook * Classy Ham and Cheese Casserole Recipe By Serving Size Categories : : 6 Preparation Time :24:00 : Baked Casserole Pork

Breakfast Main Course

Amount -------3 1 1/2 it richer 3 6 3 1 3 1 4

Measure -----------cups cups cups

Ingredient -- Preparation Method -------------------------------SET ASIDE TO LAYER PAN: cubed French bread cubed Cheddar cheese -- can use any kind, sharp will make cubed ham BEAT TOGETHER: eggs milk pepper white wheat flour dry mustard butter -- melted

cups Dash tablespoons tablespoon tablespoons

Beat eggs, add milk and pepper. Mix flour with mustard. Layer bread, cheese, and ham in a greased casserole dish. Each layer should be 1/3 bread and 1/3 ham and 1/3 cheese. Layer until all is used; finish with cheese. Then take wet mixture and pour over top and drizzle butter on top. Let stand in refrigerator all day or overnight. Bake at 350�F uncovered for 1 hour. This can be reheated very well and can be frozen and cooked later. Description: "Layered ham, French bread cubes and Cheddar baked in a mustard and herb milk custard." T(Baking Time): "1:00" Ratings : Cholesterol Rating 5 Complete Meal 7 Complexity 2 Cost 4 Difficulty 1 Fanciness 3 Fat Content 5 Freeze-ability 10 Good For Crowds 10 Kid Appeal 7

Portability 6

Serving Temperature 10 - - - - - - - - - - - - - - - - - - -

Per serving: 504 Calories (kcal); 33g Total Fat; (60% calories from fat); 30g Protein; 20g Carbohydrate; 292mg Cholesterol; 1349mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 2536 3653 0 0 0 0 0 3309 0 0 * Exported from MasterCook * Coconut Milk Recipe By Serving Size Categories Amount -------1 2 1/2 : : 0 Preparation Time :1:00 : Baked International

Condiment

Measure -----------small cups

Ingredient -- Preparation Method -------------------------------fresh coconut (about 1 1/4 pounds) hot water

PREPARATION: Adjust oven rack to lowest position and heat oven to 375�F. Bake the coconut 20 to 25 minutes to loosen the meat from the shell. Transfer the coconut to the sink and use a hammer to crack it open in several places. (The liquid that drains out is the coconut water, not used in this recipe.) Use a dull-tipped knife to pry the coconut meat from inside the shell. Cut the coconut meat into 1-inch strips (2 cups) and put it into a food processor fitted with the metal blade. Add the hot water and process for about 1 minute to release the coconut milk. Strain the coconut milk through a fine sieve into a bowl, pressing the coconut shreds against the sieve to release the remaining milk. Set coconut milk aside until sediment settles, about 10 minutes. Carefully pour off the milk and discard the sediment at the bottom. (Can cover and refrigerate for 3 days, or freeze up to 3 months.) Description: "Leche De Coco from the fresh coconut." Cuisine: "Guatemalan" Source: "Cook's Magazine September 1988" Yield: "2 1/2 Cups" - - - - - - - - - - - - - - - - - - Per serving: 1405 Calories (kcal); 133g Total Fat; (80% calories from fat); 13g Protein; 60g Carbohydrate; 0mg Cholesterol; 97mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 26 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3351 0 * Exported from MasterCook * Coffee Can Ice Cream Recipe By Serving Size Categories Amount -------1 1 1/2 1/2 :Sharon Rountree : 4 Preparation Time :0:30 : Dessert Ingredient -- Preparation Method -------------------------------milk heavy cream granulated white sugar vanilla

Measure -----------cup cup cup teaspoon

Combine all ingredients and put in small coffee can. Tape lid onto can. Place small can inside large coffee can. Fill space with ice and rock salt. Put lid on large can. Roll can between two children (4 - 5 feet apart) for ten minutes. Pour off water and fill can with more ice and salt. Roll for ten minutes more. This can be flavored with other extracts, peppermint is especially nice, but try almond, maple, etc... Description: "Homemade vanilla picnic ice cream made portable by the use of coffee cans and hand-rolling." Cuisine: "American" Yield: "2 Cups" Ratings : Cholesterol Rating 2 Complete Meal 3 Complexity 2 Cost 2 Depth 2 Difficulty 3 Freeze-ability 10 Good For Crowds 6 Kid Appeal 10 Portability 10 Serving Temperature 1 Sweetness 7 - - - - - - - - - - - - - - - - - - Per serving: 341 Calories (kcal); 24g Total Fat; (62% calories from fat); 3g Protein; 30g Carbohydrate; 90mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1 1/2 Other Carbohydrates NOTES : Going to the park for a picnic? This is perfect if so! You can make it there, you can make it anywhere. Nutr. Assoc. : 0 0 652 0 * Exported from MasterCook * Cooked Meat Croquettes Recipe By :Dee Bell

Serving Size Categories Amount -------1 2 2 2 2 3 1 1 1 1 1/4

: 4 Preparation Time :0:30 : Fried Main Course

International

Measure -----------cup tablespoon cups cups cups cups tablespoons tablespoon tablespoon teaspoon teaspoon teaspoon teaspoon pinch teaspoons tablespoons

1/2 1/4

1 2 2 1 2 2

Ingredient -- Preparation Method -------------------------------MEAT MIXTURE chopped onions oil diced ham -- cooked OR chicken -- cooked OR beef -- cooked OR fish -- cooked minced celery minced green bell pepper minced fresh parsley (optional) OR dried oregano (optional) paprika salt black pepper OR cayenne pepper lemon juice cracker meal, breadcrumbs or white flour egg ROLLING MIXTURE fresh bread crumbs eggs Oil -- for frying White Sauce - Medium Thin -- (see recipe)

cups

Saut� onions in oil until light golden and translucent. Combine all ingredients except rolling mixture. Chill meat mixture. Beat the eggs from the rolling mixture and roll croquettes in egg and then breadcrumbs. Fry, turning so all sides brown. Serve with White Sauce (see recipe in the Entertain! cookbook). Or make White Sauce into Cheese Sauce or Brown Sauce. Description: "A tasty and filling method for stretching leftover meats." Cuisine: "French" - - - - - - - - - - - - - - - - - - Per serving: 386 Calories (kcal); 20g Total Fat; (46% calories from fat); 30g Protein; 22g Carbohydrate; 219mg Cholesterol; 559mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 4746 0 2130706543 0 2130706543 0 2130706543 2656 20088 2130706543 0 3133 0 0 161 0 2130706543 0 2927 0 0 0 0 0 0 0

0 * Exported from MasterCook * White Sauce - Medium Thin Recipe By Serving Size Categories Amount -------1 1 1/2 1 1/2 :Dee Bell : 8 Preparation Time :0:05 : Sauce

Simmered

Measure -----------cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------milk white flour butter

Melt butter in pan. Turn off heat. Sprinkle flour evenly into butter, stir and slowly drip milk into mixture while stirring to remove all lumps. Turn heat on low and stir as mixture thickens. This is a good consistency for diced meat and gravy. Description: "A basic versatile milk sauce." Cuisine: "American" Yield: "1 cup" - - - - - - - - - - - - - - - - - - Per serving: 43 Calories (kcal); 3g Total Fat; (65% calories from fat); 1g Protein; 3g Carbohydrate; 10mg Cholesterol; 37mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Basic and modifiable, this sauce can become a cheese sauce or a rich heavy cream sauce; just add grated cheese or cream until you have achieved the depth of flavor needed. For those with cholesterol restrictions, it can be made with lowfat milk and margarine. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Corene's Swedish Sausage Recipe By Serving Size Categories Amount -------: : 8 : Beef Pork Preparation Time :1:00 Meat Ingredient -- Preparation Method --------------------------------

Measure ------------

2 2 1 2 1 1/3 1/3 3 1

pounds ounces small pounds pound teaspoon teaspoon quarts

potatoes salt onion pork loin beef black pepper -- or to taste ground allspice -- or to taste boiling water -- with salt added sausage casing

Grind all ingredients together until smooth. Season with additional salt and pepper, if preferred. Stuff casings, but not too full. Prick sausage with fork before placing in salted boiling water. Cook 20 - 30 minutes. After cooking, serve hot or refrigerate. These are especially good the next day cut in half and browned in a frying pan. Description: "Homemade sausage of pork, beef, potatoes, onion and spice." Yield: "4 pounds" - - - - - - - - - - - - - - - - - - Per serving: 334 Calories (kcal); 15g Total Fat; (40% calories from fat); 27g Protein; 22g Carbohydrate; 74mg Cholesterol; 2826mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Also known as Potatis Korv in Swedish. You can use an extra pound of potatoes, reduce the pork, or use more beef than pork for less fat content. Nutr. Assoc. : 0 0 0 0 0 0 0 0 2130706543 * Exported from MasterCook * Corn and Sour-Cream Cakes with Salmon and Golden Caviars Recipe By Serving Size Categories : : 15 Preparation Time :1:00 : Appetizer International

Fried Seafood

Amount -------1 1/2 1 1/2 2 2 1/4 1 1

Measure -----------cups cups ounces ounces cup tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------fresh corn (from 3 ears) OR frozen corn salmon caviar golden caviar sour cream CORNCAKE BATTER yellow cornmeal granulated sugar

2 3 1

1/4 1/2

teaspoon teaspoon tablespoons cup cup

1/4

salt baking soda eggs cake flour sour cream oil

PREPARATION: Cut corn kernels from the cobs. Cook kernels with the milk over medium heat until milk is evaporated and corn is tender. Put mixture in a food processor or blender and pur�e until smooth. Press the corn pur�e through a sieve. Cool. For the Caviar Topping, drain the salmon and golden caviars. In a bowl, gently fold caviars into the sour cream. Refrigerate. Recipe can be made to this point 1 day ahead. COOKING AND SERVING: In a food processor, combine the corn pur�e, cornmeal, sugar, salt, baking soda, eggs, cake flour, and sour cream and blend until thoroughly mixed. Let rest for 15 minutes. Heat a nonstick frying pan over medium heat and brush lightly with oil. Working in batches, drop batter by tablespoons onto pan and cook, turning once, until browned, about 1 minute per side. Put a dollop of Caviar Topping on each cake. Serves 10 to 15 Description: "Old-fashioned corn pancakes, made in miniature, combine with a luxurious caviar and sour-cream topping." Cuisine: "French" Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 8 Cost 7 Depth 7 Difficulty 2 Fanciness 10 Fat Content 7 Good For Crowds 7 Intensity 8 Intricacy 2 Kid Appeal 0 Looks 8 Portability 3 Richness 7 Saltiness 8 Serving Temperature 7 Tartness 3 - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 10g Total Fat; (68% calories from fat); 4g Protein; 6g Carbohydrate; 78mg Cholesterol; 211mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26075 0 2130706543 0 0 270 270 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Corn Fritters Recipe By Serving Size Categories Amount -------2 1 1 1/2 1/3 1/8 1 1/4 1/2 :Dee Bell : 12 Preparation Time :0:15 : Breakfast Side Dish

Fried

Measure -----------cups teaspoons teaspoon teaspoon tablespoon cup teaspoon

Ingredient -- Preparation Method -------------------------------corn� uncooked or thawed egg -- well beaten granulated sugar salt black pepper butter white flour baking powder

Gently mix all ingredients together. Drop 2 heaping tablespoonfuls per fritter onto a hot greased griddle or an iron skillet. When bubbles break, turn the fritters. Serve warm with maple syrup. Description: "Sweet corn kernel pancakes." Cuisine: "American" Yield: "12 Pancakes" Ratings : Complete Meal 7 Cost 1 Fanciness 3 Kid Appeal 10 Serving Temperature 9

Complexity 0 Difficulty 1 Fat Content 3 Looks 5 Sweetness 4

- - - - - - - - - - - - - - - - - - Per serving: 50 Calories (kcal); 2g Total Fat; (26% calories from fat); 2g Protein; 8g Carbohydrate; 18mg Cholesterol; 95mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : If you prefer, this can be a dinner side dish served with a dollop of plain or herbed sour cream. Nutr. Assoc. : 3357 0 0 0 0 0 0 0 * Exported from MasterCook * Corn Pudding Recipe By Serving Size Categories Amount :Dee Bell : 4 Preparation Time :1:00 : Baked Vegetable

Side Dish

Measure

Ingredient -- Preparation Method

-------2 2 1/2 1/4 2 2 1/2 1/8 1/8

-----------cups tablespoons small cup cups teaspoon teaspoon teaspoon

-------------------------------fresh corn kernels butter onion -- chopped minced green or red bell peppers eggs -- lightly beaten milk -- hot salt black pepper paprika -- for garnish

Heat oven to 350�F. Saut� onion in butter until light golden. Cut kernels from cob or use thawed frozen corn. Butter a baking dish. Mix all ingredients together. Sprinkle top with paprika and bake for about 40 minutes, or until the pudding sets up firm. Description: "Fresh corn baked into a custard-like pudding Hoosier adaptation of a Southern favorite." Cuisine: "American" Ratings : Cholesterol Rating 1 Complexity 1 Depth 2 Good For Crowds 9 Kid Appeal 7 with eggs and milk. A

Complete Meal 3 Cost 1 Difficulty 1 Intensity 2 Serving Temperature 9

- - - - - - - - - - - - - - - - - - Per serving: 239 Calories (kcal); 13g Total Fat; (45% calories from fat); 10g Protein; 25g Carbohydrate; 126mg Cholesterol; 416mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 20088 0 0 0 0 0 * Exported from MasterCook * Corn Salad Recipe By Serving Size Categories Amount -------2 1/2 2 1/2 1/2 2 1 1 2 :Dee Bell : 3 Preparation Time :0:10 : Salad Vegetable

Summer

Measure -----------cups cups cup tablespoons tablespoon tablespoon teaspoons

Ingredient -- Preparation Method -------------------------------fresh corn kernels OR frozen corn -- thawed chopped cucumber minced green bell pepper minced red bell pepper chopped chives OR finely minced onions

3 2

1/4 1/8 1/8

tablespoons teaspoons teaspoon teaspoon teaspoon

raspberry vinegar or white wine vinegar olive oil salt black pepper paprika

Toss corn, cucumber, peppers and chives gently together in a bowl. Mix vinegar, oil, salt, pepper and paprika together and whisk vigorously. Pour the vinegar mixture over the corn mixture and toss to mix. Serve in small salad bowls or by rolling up in lettuce leaves. Description: "Fresh or frozen corn and vegetable salad." Cuisine: "American" Ratings : Cholesterol Rating 0 Complexity 1 Difficulty 1 Fat Content 1 Kid Appeal 3 Serving Temperature 3 - - - - - -

Complete Meal 3 Cost 1 Fanciness 3 Good For Crowds 10 Portability 8 - - - - - - - - - - - - -

Per serving: 154 Calories (kcal); 4g Total Fat; (20% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 183mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Delicious variations would be the addition of fresh chopped parsley, fresh chopped basil, or a little fresh chopped mint. Nutr. Assoc. : 0 0 2130706543 3010 20088 0 0 0 2130706543 4688 0 0 0 0 * Exported from MasterCook * Corn with Red-Pepper Butter Sauce Recipe By Serving Size Categories Amount -------4 4 2 : : 12 Preparation Time :0:30 : Side Dish

Vegetable

Measure -----------cups cups large small tablespoons tablespoons cup teaspoon pound

Ingredient -- Preparation Method -------------------------------corn kernels - from 8 ears OR frozen corn kernels RED-PEPPER BUTTER SAUCE shallots red bell pepper OR chopped pimiento white wine vinegar white wine fresh ground black pepper butter Salt

1/2

2 4 1/2 3/4 1/2 3/4

Hot pepper sauce PREPARATION: Cut corn from cobs. Cook corn in a pot of boiling, salted water until tender, about 5 minutes. Drain. For the sauce, mince the shallots. Chop red bell pepper or pimientos. Recipe can be made to this point several hours ahead. COOKING AND SERVING: Combine the vinegar, wine, shallots, and peppercorns in a pan, bring to a boil, and reduce by 3/4, about 10 minutes. Gently reheat corn. Over the lowest possible heat, whisk softened butter into warm reduction, a tablespoon at time, adding another piece as each is almost incorporated. Butter should not melt completely but should soften to form a creamy sauce. If the sauce gets too hot and butter starts to melt, remove it from the heat and continue adding the rest of the butter. Season with salt and hot red-pepper sauce to taste. Add the sauce to the corn. Adjust seasoning to taste and serve. Description: "This spicy, colorful, high-toned version of creamed corn is a perfect accompaniment to Whole Salmon Baked in Rock Salt (see recipe)." Cuisine: "American" Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 10 Cost 3 Depth 3 Difficulty 3 Fanciness 7 Fat Content 10 Good For Crowds 7 Intensity 2 Intricacy 2 Kid Appeal 8 Looks 7 Portability 5 Richness 7 Saltiness 3 Serving Temperature 7 Spicy Hotness 7 Sweetness 7 Tartness 5 - - - - - - - - - - - - - - - - - - Per serving: 262 Calories (kcal); 24g Total Fat; (80% calories from fat); 2g Protein; 11g Carbohydrate; 62mg Cholesterol; 243mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26075 0 2130706543 0 0 0 0 2130706543 0 0 0 0 0 0 * Exported from MasterCook * Cornmeal-Fried Calamari with Saut�ed Swiss Chard Recipe By Serving Size Categories : : 4 Preparation Time :0:30 : Fried Main Course

International Seafood

Amount -------1 1/2 1/2 1/2 1/2 1 1/2 1 1 2 1

Measure -----------pounds cup cup teaspoon teaspoon teaspoon teaspoon medium clove tablespoons pound

Ingredient -- Preparation Method -------------------------------Swiss chard white flour yellow cornmeal cayenne pepper powder salt fresh ground black pepper lemon juice garlic olive oil cleaned calamari Vegetable oil - for deep frying

PREPARATION: Remove and discard white chard ribs (or wrap in plastic and reserve for another use). Rinse leaves and blanch in a large pot of boiling water until bright green and tender, about 4 minutes. Drain, refresh under cold running water, and drain again. Squeeze out excess water and chop the chard leaves coarsely. Wrap and refrigerate 3/4 cup chopped Swiss chard for Savory Swiss-Chard Frittata. Set remainder aside in a bowl. Mix the flour, cornmeal, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper in a shallow dish. Put the milk into a shallow bowl and squeeze in 1 teaspoon lemon juice. COOKING: Peel and mince garlic. Heat olive oil in a medium skillet and saut� garlic until lightly browned, about 1 minute. Add Swiss chard and saut� until hot, about 3 minutes; cover and keep warm. Adjust oven rack to middle position and heat oven to 250�F. Rinse and pat calamari dry. Slice the bodies into 1/4-inch rings (tentacles can be fried whole). Heat about 2 inches of vegetable oil to 365�F in a deep skillet or large saucepan. Working in 4 batches, dip the calamari into the milk mixture, dredge in the cornmeal mixture, and fry until golden brown, about 30 seconds. Drain each batch on paper towels and keep warm in the oven on a platter lined with paper toweling. SERVING: Serve calamari with Quick Tartar Sauce and Swiss chard. Description: "Warm salad-like plate with bite and heft." Cuisine: "Italian" Source: "Cook's Magazine September/October 1988" - - - - - - - - - - - - - - - - - - Per serving: 319 Calories (kcal); 9g Total Fat; (25% calories from fat); 24g Protein; 36g Carbohydrate; 264mg Cholesterol; 947mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Calamari is an unusual entr�e, but each batch cooks in only 30 seconds, and your fishmonger can do most of the cleaning. Be sure the thin dapple skin is completely taken off the body, that the interior cartilage (which resembles a plastic pen) is removed, and that the tough "beak" at the center of the tentacles has been pulled free. You can use 3/4 cup of the Swiss chard for another meal of Savory-Swiss Chard Frittata. Nutr. Assoc. : 0 0 0 272 0 0 797 0 0 240 0

* Exported from MasterCook * Country Terrine Recipe By Serving Size Categories : : 18 Preparation Time :6:00 : Appetizer Beef Main Course

Baked International Pork

Amount -------1 1/2 1 1/2 1/2 1/2 1 1/2 1 1 2 1 1 2 1 1 1/2 1 1/3 3 3

Measure -----------pounds pounds cup pound pounds large tablespoon cloves tablespoon tablespoon tablespoon teaspoons tablespoon cup slices

Ingredient -- Preparation Method -------------------------------beef livers OR pork livers heavy cream pork fat pork -- boneless onion -- chopped butter garlic -- crushed dried basil dried thyme eggs salt black pepper white flour brandy barding fat bay leaves

Grind liver, add cream, and let stand for 1 hour. Grind pork fat with pork. In a frying pan, saut� onion in butter for 5 minutes. Add garlic, parsley, basil, and thyme. Remove from heat. Heat oven to 350�F. In a large mixing bowl, combine liver mixture, pork, herb mixture, eggs, salt, pepper, flour, and brandy. Mix well. Fry a patty and adjust seasoning. Put barding fat in the bottom of a 9- by 5-inch loaf pan. Pour in meat mixture. Put bay leaves on top. Seal tightly with foil, put loaf pan in a larger pan, and add water to come halfway up the terrine. Bring to a simmer and then put into oven and bake until a skewer inserted into the center for 1/2 minute is very hot when withdrawn, 1 1/2 to 1 3/4 hours. Cool 1 hour; weight down evenly. Chill. Serve at room temperature. Yields: 15 to 18 slices Description: "Loaf of pork or beef liver with brandy." Cuisine: "French" Source:

"Cook's Magazine September/October 1984" - - - - - - - - - - - - - - - - - - Per serving: 581 Calories (kcal); 54g Total Fat; (85% calories from fat); 16g Protein; 4g Carbohydrate; 236mg Cholesterol; 421mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates NOTES : The cooked terrine should be weighted down with canned food or other heavy objects while cooling. This results in a terrine with a close, even texture that will slice well. This terrine tastes better when allowed to mellow at least a day Nutr. Assoc. : 2191 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 3263 0 * Exported from MasterCook * Couscous Recipe By Serving Size Categories Amount -------1 1/3 2 2 1 1/2 :Dee Bell : 5 Preparation Time :0:10 : International

Side Dish

Measure -----------cups cups tablespoons teaspoons

Ingredient -- Preparation Method -------------------------------couscous water butter salt

Add butter to boiling water, stir in couscous, cover and cook for three minutes. Turn off heat and let sit for 5 minutes, if fast-cooking couscous. For regular, let sit for 10 - 15 minutes. Stir in salt and fluff before serving. Description: "Plain, buttery, light and fluffy couscous." Cuisine: "Mediterranean" - - - - - - - - - - - - - - - - - - Per serving: 214 Calories (kcal); 5g Total Fat; (20% calories from fat); 6g Protein; 36g Carbohydrate; 12mg Cholesterol; 694mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : A very simple complement to spicy foods and grilled meats. NOTES : For a change, use your imagination. Try adding nuts, raisins, Middle Eastern spices, saut�ed onions, mushrooms, grated mild cheese, cream cheese, celery, grated carrots or peas; or any combination of the above. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Crab Quesadillas

Recipe By Serving Size Categories

: : 12 Preparation Time :1:00 : Appetizer Main Course

International Seafood

Amount -------4 1 1

Measure -----------clove cup

1/2 1/2

Ingredient -- Preparation Method -------------------------------SALSA tomatoes garlic yellow onion minced fresh coriander leaves jalape�o chile or hot pepper Salt Fresh ground black pepper GUACAMOLE fresh Italian plum tomato jalape�o chile pepper -- fresh or pickled lime chopped fresh coriander leaves (optional) avocado Salt Fresh ground black pepper QUESADILLAS Monterey Jack cheese (about 4 cups) -- shredded jalape�o chile peppers butter flour tortillas fresh crabmeat Salt Fresh ground black pepper

1 1 1 1 1

tablespoon

1 6 6 12 1

pound ounces 8-inch pound

PREPARATION: For the salsa, seed and chop the tomatoes. Mince the garlic, onion, and coriander. Seed and mince the jalape�o. In a bowl, mix together tomatoes, garlic, onion, coriander, and jalape�o, and season to taste with salt and pepper. Put half of the mixture in the bowl of a food processor and pur�e. Return pur�ed mixture to bowl with remaining salsa and blend well. This can be made a few hours ahead. For the Guacamole, peel, seed and mince the tomato. Mince the jalape�o. Squeeze 2 tablespoons juice from the lime. Chop the coriander. Peel the avocado. In a bowl, mash avocado with a potato masher or a fork. It shouldn't be perfectly smooth. Combine avocado, tomato, jalape�o, juice, and coriander and season to taste with salt and pepper. Press plastic wrap on surface of guacamole if making ahead. Shred the cheese. Cut jalape�os into thin slices. Recipe can be made to this point a couple of hours ahead. COOKING AND SERVING: Melt 2 tablespoons of the butter in frying pan over medium heat. Put 1 flour tortilla in the pan and sprinkle with 1/6 of the crabmeat. Season with salt and pepper and sprinkle with 1/6 of the cheese. Lay another tortilla on top and cook gently, turning once, until cheese begins to melt, about 5 minutes total. Repeat with remaining tortillas, melting 2 tablespoons of butter for each quesadilla.

Cut each quesadilla into six wedges. Put 3 wedges on each plate and garnish with jalape�os, Salsa, and Guacamole. Description: "With crunchy hot peppers, spicy salsa, mellow guacamole and mild cheese, a festival of tastes and textures." Cuisine: "Mexican" Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 10 Complete Meal 5 Cost 8 Depth 10 Difficulty 2 Fanciness 8 Fat Content 5 Good For Crowds 8 Intensity 8 Intricacy 3 Kid Appeal 5 Looks 7 Portability 3 Richness 8 Serving Temperature 7 Spicy Hotness 8 Tartness 2 - - - - - - - - - - - - - - - - - - Per serving: 224 Calories (kcal); 15g Total Fat; (58% calories from fat); 17g Protein; 7g Carbohydrate; 63mg Cholesterol; 321mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : These quesadillas feature not only the usual cheese but also crabmeat encased in flour tortillas. They are served with hot-pepper slices, spicy salsa, and rich, mellow guacamole. Nutr. Assoc. : 0 0 0 0 3352 20103 0 0 0 0 4527 0 0 3353 0 1326 20103 0 0 916 0 3773 20103 2925 1326 0 * Exported from MasterCook * Cream of Cabbage Soup with Smoked Fish Recipe By Serving Size Categories Amount -------1 1 3 3 1 1/2 1 1 3 : : 12 Preparation Time :0:45 : Seafood

Soup

Measure -----------head ounces ounces quarts tablespoon pinch cups

Ingredient -- Preparation Method -------------------------------Savoy cabbage or green cabbage Spanish onion smoked trout OR smoked salmon chicken stock fresh thyme OR dried thyme heavy cream Salt Pepper

PREPARATION: Cut cabbage into 1-inch dice. Cut the bacon into fine dice. Mince the onion. Cut the fish into shreds. Heat the chicken stock. Cook bacon in a large, heavy stockpot until almost crisp, about 4 minutes. Add onion and cook over medium heat until tender, about 5 minutes. Add cabbage and dried thyme, if using, and cook until cabbage is soft, about 5 minutes. Add the hot chicken stock and bring to a boil. Reduce heat to a simmer and cook about 20 minutes. Add the heavy cream and return soup to a boil. Add fresh thyme, if using, and season to taste with salt and pepper. Recipe can be made to this point a day ahead. SERVING: Reheat soup if necessary and pour into warm soup bowls. Garnish with shredded fish. Description: "Bacon and onions burnish this homey cream soup." Cuisine: "American" Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 10 Complete Meal 7 Cost 7 Depth 7 Difficulty 0 Fanciness 7 Fat Content 8 Freeze-ability 7 Good For Crowds 10 Intensity 5 Intricacy 2 Kid Appeal 8 Looks 3 Portability 5 Richness 8 Saltiness 5 Serving Temperature 8 Sweetness 7 Tartness 2 - - - - - - - - - - - - - - - - - - Per serving: 231 Calories (kcal); 22g Total Fat; (87% calories from fat); 3g Protein; 4g Carbohydrate; 83mg Cholesterol; 1154mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4844 1415 5003 0 2130706543 0 3413 0 2130706543 0 0 0 * Exported from MasterCook * Creamed Mushrooms on Toast with Hard-Boiled Eggs Recipe By Serving Size Categories Amount -------1 1/2 3 3 :Dee Bell : 4 Preparation Time :0:15 : Breakfast Vegetarian

Main Course

Measure -----------tablespoon small cups cups

Ingredient -- Preparation Method -------------------------------butter onion -- diced sliced mushrooms White Sauce - Medium -- see recipe

1/8 1/8 3/4 4 4 1/8

teaspoon teaspoon cup slices teaspoon

salt black pepper grated Parmesan cheese (optional) eggs -- hard boiled bread -- toasted paprika (optional)

Brown onions in butter and add mushroom slices; saut� until slightly tender. Make White Sauce according to directions in the Entertain! cookbook, stir into mushrooms and onions. If using cheese, add it now. Add salt and pepper to taste. Chop up egg whites into small dice and crumble yolks. Make toast, cut into diagonals and lay on individual plates, slightly separated. Spoon equal amounts of creamed mushrooms generously over toast and sprinkle egg whites on top, then finely crumbled egg yolk. Sprinkle with paprika and serve immediately. Description: "Saut�ed onions and mushrooms in a white sauce, served on toast with crumbled hard-boiled egg." Cuisine: "American" Ratings : Cholesterol Rating 3 Complete Meal 9 Complexity 1 Cost 2 Difficulty 1 Fat Content 3 Good For Crowds 5 Kid Appeal 7 - - - - - - - - - - - - - - - - - - Per serving: 484 Calories (kcal); 32g Total Fat; (58% calories from fat); 16g Protein; 34g Carbohydrate; 266mg Cholesterol; 554mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : Use your imagination and vegetable leftovers to vary this dish. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1032 * Exported from MasterCook * White Sauce - Medium Recipe By Serving Size Categories Amount -------1 2 2 :Dee Bell : 8 Preparation Time :0:05 : Sauce

Simmered

Measure -----------cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------milk white flour butter

Melt butter in pan. Turn off heat. Sprinkle flour evenly into butter, stir and slowly drip milk into mixture while stirring to remove all lumps. Turn heat on low and stir as mixture thickens.

This is a good consistency for creamed vegetables, gravy, diced meats and egg dishes. Description: "A basic versatile milk sauce." Cuisine: "American" Yield: "1 cup" Ratings : Cholesterol Rating 3 Cost 0 Difficulty 1 Fat Content 5 Looks 2

Complexity 0 Depth 1 Fanciness 2 Kid Appeal 10 Serving Temperature 8 - - - - - - - - - - - - - - - - - - -

Per serving: 51 Calories (kcal); 4g Total Fat; (67% calories from fat); 1g Protein; 3g Carbohydrate; 12mg Cholesterol; 44mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Basic and modifiable, this sauce can become a cheese sauce or a rich heavy cream sauce; just add grated cheese or cream until you have achieved the depth of flavor needed. For those with cholesterol restrictions, it can be made with lowfat milk and margarine. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Creamed Onions Recipe By Serving Size Categories Amount -------1 2 2 1 1/2 1/4 1/4 2 :Marybeth Bontadelli : 6 Preparation Time :1:00 : Baked Vegetable

Side Dish

Measure -----------pound tablespoons tablespoons cup teaspoon teaspoon cup tablespoons

Ingredient -- Preparation Method -------------------------------boiling onions butter white wheat flour milk salt black pepper Parmesan cheese chopped parsley

Preheat oven to 325�F. Place onions in deep bowl and cover with boiling water. Let stand 10 minutes. Drain, cool and peel. Cover with water and cook until they can be pierced with fork. Drain and place in casserole dish. Melt butter in saucepan until bubbly. Stir in flour. Add milk slowly and cook until thickened. Add salt and pepper, Parmesan and parsley. Pour over onions. (May

be refrigerated at this point.) Bake 20 to 30 minutes until heated through. Description: "Boiled whole onions baked in a rich, buttery, Parmesan and parsley sauce." Ratings : Cholesterol Rating 1 Complete Meal 3 Complexity 2 Cost 2 Depth 2 Difficulty 2 Fat Content 3 Good For Crowds 10 Kid Appeal 2 Portability 8 Richness 4 Serving Temperature 9 - - - - - - - - - - - - - - - - - - Per serving: 110 Calories (kcal); 6g Total Fat; (50% calories from fat); 4g Protein; 10g Carbohydrate; 18mg Cholesterol; 301mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : The Parmesan adds a distinctive taste; the parsley a nice touch of color. Nutr. Assoc. : 0 0 3309 0 0 0 0 0 * Exported from MasterCook * Creamed Spinach on Toast Recipe By Serving Size Categories :Dee Bell : 4 Preparation Time :0:15 : Breakfast Vegetable

Main Course Vegetarian

Amount -------1 2 3 1/8 1/8 4 4 1/8

Measure -----------package cups cups teaspoon teaspoon slices teaspoon

Ingredient -- Preparation Method -------------------------------frozen spinach -- thawed and drained OR chopped fresh spinach White Sauce - Medium -- see recipe salt black pepper bread -- toasted eggs -- hard boiled paprika

Make White Sauce according to directions in the Entertain! cookbook, stir in spinach and warm through. Salt and pepper to taste. Chop up egg whites into small dice and crumble yolks. Make toast, cut into diagonals and lay on individual plates, slightly separated. Spoon equal amounts of creamed spinach generously over toast and sprinkle egg whites on top, then finely crumbled egg yolk. Sprinkle with paprika and serve immediately. Description: "Spinach in a white sauce, served on toast with crumbled hard-boiled egg." Cuisine: "American"

Ratings

: Cholesterol Rating 3 Complexity 1 Difficulty 1 Good For Crowds 5

Complete Meal 9 Cost 2 Fat Content 3 Kid Appeal 7 - - - - - - - - - - - - - - - - - - -

Per serving: 450 Calories (kcal); 29g Total Fat; (57% calories from fat); 16g Protein; 32g Carbohydrate; 259mg Cholesterol; 551mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : Use your imagination and vegetable leftovers to vary this dish. Add saut�ed onion and/or Parmesan cheese for extra flavor. Nutr. Assoc. : 0 0 2130706543 0 0 0 0 0 0 * Exported from MasterCook * White Sauce - Medium Recipe By Serving Size Categories Amount -------1 2 2 :Dee Bell : 8 Preparation Time :0:05 : Sauce

Simmered

Measure -----------cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------milk white flour butter

Melt butter in pan. Turn off heat. Sprinkle flour evenly into butter, stir and slowly drip milk into mixture while stirring to remove all lumps. Turn heat on low and stir as mixture thickens. This is a good consistency for creamed vegetables, gravy, diced meats and egg dishes. Description: "A basic versatile milk sauce." Cuisine: "American" Yield: "1 cup" Ratings : Cholesterol Rating 3 Cost 0 Difficulty 1 Fat Content 5 Looks 2

Complexity 0 Depth 1 Fanciness 2 Kid Appeal 10 Serving Temperature 8 - - - - - - - - - - - - - - - - - - -

Per serving: 51 Calories (kcal); 4g Total Fat; (67% calories from fat); 1g Protein; 3g Carbohydrate; 12mg Cholesterol; 44mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Basic and modifiable, this sauce can become a cheese sauce or a rich heavy cream sauce; just add grated cheese or cream until you have achieved the depth of flavor needed. For those with cholesterol restrictions, it can be made with lowfat milk and margarine. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Creamy Chestnut Soup Recipe By Serving Size Categories : : 8 : Fall Soup Preparation Time :2:00 International Winter Ingredient -- Preparation Method -------------------------------chestnuts (8 cups) fresh, whole -- peeled onion shallots celery sliced prosciutto butter chicken stock -- unsalted fennel seeds bay leaf salt heavy cream fresh ground white pepper dried c�pes or porcini mushrooms to 400�F. With a them in a shallow the outer shells and become

Amount -------4 1 12 4 5 3 2 1/2 1 1 1/2 1/2 1/2 1/4

Measure -----------pounds medium medium stalks ounces tablespoons quarts teaspoon teaspoon cup teaspoon cup

PREPARATION: Adjust oven rack to middle position and heat oven small, sharp knife, slit the outer shell of each chestnut, put baking pan, and roast until tender, 15 to 20 minutes. Peel off and inner skins while still warm. Reheat if the chestnuts cool difficult to peel.

Peel and thinly slice the onion and the shallots. Thinly slice the celery tops and leaves (reserve ribs for another use). Julienne the prosciutto. Wrap and refrigerate 2 tablespoons prosciutto for garnish. COOKING: Heat 2 tablespoons of the butter in an 8-quart soup kettle and saut� the onion, shallots and remaining prosciutto over medium heat until softened, about 5 minutes. In a large saucepan, bring 6 cups of the chicken stock to a boil. Stir the hot chicken stock into the shallot mixture along with the chestnuts, celery, fennel seeds, bay leaf, and 1/2 teaspoon salt. Bring the mixture to a boil and skim. Reduce the heat and simmer, covered, for 45 minutes. Remove and set aside 16 chestnuts for garnish. Continue simmering until remaining chestnuts are very tender, about 45 minutes longer. Remove soup from heat, discard the bay leaf, and set aside to cool 15 minutes. Pour the soup into the workbowl of a food processor fitted with a metal blade, or into a blender. Pur�e, then strain through a fine sieve or tamis. (Can cover and refrigerate up to 3 days, or freeze up to 1 month.)

SERVING: Reheat the soup over low heat. Bring the remaining 4 cups of chicken stock to a boil in a saucepan and stir in enough stock (3 to 4 cups) to thin soup to the consistency of thick cream. Bring the soup to a boil, stir in the heavy cream, 1/2 teaspoon white pepper, and salt to taste. Cover and keep warm over low heat. For the garnish, put the dried c�pes in a small saucepan with enough water to cover and simmer until tender, 3 to 4 minutes. Drain and cut into 1/4-inch dice. Heat the remaining tablespoon butter in a medium nonstick skillet and saut� the c�pes, the reserved chestnuts, and the reserved prosciutto until crisp, 3 to 4 minutes. Remove pan from heat and stir in the parsley. Divide the garnish evenly among individual soup bowls and ladle hot soup over it. Serve immediately. Description: "A rich, aromatic fall dish with wild mushrooms." Cuisine: "French" Source: "Cook's Magazine September/October 1988" - - - - - - - - - - - - - - - - - - Per serving: 677 Calories (kcal); 17g Total Fat; (22% calories from fat); 13g Protein; 115g Carbohydrate; 44mg Cholesterol; 3372mg Sodium Food Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Many chestnut soups are bland, but not this one, which contains onion, shallots, and c�pes. For a perfectly smooth texture, the soup is pur�ed in a food processor and passed through a sieve. Nutr. Assoc. : 2559 0 0 0 4633 0 0 0 0 0 0 0 3130 * Exported from MasterCook * Creamy Coleslaw Recipe By Serving Size Categories Amount -------1 3 2 1 1/4 1/4 1/4 1/8 1 3 2 :Dee Bell : 6 Preparation Time :0:10 : Salad Ingredient -- Preparation Method -------------------------------MIX TOGETHER WELL: mayonnaise and cider vinegar OR cider vinegar AND lemon juice granulated sugar celery seeds or caraway seeds salt black pepper finely minced onions shredded green cabbage red cabbage

Measure -----------cup teaspoons teaspoons teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon cups cups

2 1/2

carrots -- grated green bell pepper -- minced

Whisk together first seven ingredients. Set aside. Mix together remaining ingredients. Pour mayonnaise mixture over cabbage mixture and toss. Serve. Description: "Shredded cabbage in a mayonnaise dressing." Cuisine: "American" Ratings : Complete Meal 3 Difficulty 1 Good For Crowds 10 Portability 9

Complexity 1 Fat Content 4 Kid Appeal 5 Serving Temperature 5

- - - - - - - - - - - - - - - - - - Per serving: 294 Calories (kcal); 31g Total Fat; (88% calories from fat); 2g Protein; 7g Carbohydrate; 13mg Cholesterol; 316mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 881 2703 0 2130706543 0 2130706543 0 20209 0 0 20220 4920 0 0 0 * Exported from MasterCook * Cremini Mushroom Sauce Recipe By Serving Size Categories Amount -------2 1 1 1/2 1/4 1/2 1/4 1/4 1/4 : : 6 Preparation Time :0:15 : Sauce Ingredient -- Preparation Method -------------------------------butter shallot -- minced garlic -- minced minced fresh thyme OR dried thyme cremini mushrooms -- sliced thin beef stock OR canned beef broth dry white wine Salt Ground black pepper

Measure -----------tablespoons medium medium clove teaspoon teaspoon package cup cup cup

TO COOK: For the sauce, heat butter in a medium skillet. Add shallots, garlic, and thyme; saut� until fragrant, about 30 seconds. Add mushrooms; saut� until lightly browned, about 3 minutes. Add beef stock and wine; bring to boil and simmer to blend flavors, about 5 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper or to taste; cover and keep sauce warm. TO SERVE: Spoon a portion of Cremini Mushroom Sauce over each steak, chicken or

fish and serve. Description: "A rich, winey condensed mushroom sauce, ideal for smoked meats." Cuisine: "American" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 7 Cost 7 Depth 7 Difficulty 2 Fanciness 7 Fat Content 7 Good For Crowds 8 Intensity 6 Intricacy 2 Kid Appeal 0 Looks 2 Portability 7 Richness 7 Saltiness 5 Serving Temperature 7 Sweetness 3 Tartness 5 - - - - - - - - - - - - - - - - - - Per serving: 44 Calories (kcal); 4g Total Fat; (91% calories from fat); trace Protein; 1g Carbohydrate; 10mg Cholesterol; 128mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : If cremini mushrooms are unavailable, substitute other wild or domestic mushrooms. Nutr. Assoc. : 0 0 0 2130706543 0 0 4196 129 0 2130706543 0 0 0 * Exported from MasterCook * Creole Jambalaya Recipe By Serving Size Categories : : 6 Preparation Time :1:00 : Main Course

Vegetable

Amount Measure -------- -----------1 1/2 cups 1 tablespoon 1 slice 1/2 pound seasoned smoked sausage 1 cup 1 2 1 1 sprig 2 Pinch 1 tablespoon 1 tablespoon 1 1/2 pints

Ingredient -- Preparation Method -------------------------------rice butter ham chaurice sausage -- if not available, use any wellshrimp -- boiled onion -- chopped Creole tomatoes or tomatoes green bell pepper -- chopped fresh thyme bay leaves ground cloves minced garlic minced fresh parsley beef stock Salt Pepper Cayenne pepper

Cut ham and sausage into small pieces. Fry them with the shrimp in the butter. Let fry for 10 minutes and then add the onions, green peppers, and the tomatoes. Cook for 5 minutes and add the herbs, garlic, parsley, and the beef stock; boil for 20 minutes. Add salt, pepper, and the rice and cook until rice is done. Let stand for 10 minutes before serving. Serves 4 to 6 Description: "Lavish savory rice with vegetables and sausage." Cuisine: "Creole" Ratings : Cholesterol Rating 5 Complete Meal 7 Cost 5 Depth 3 Difficulty 3 Fanciness 7 Fat Content 3 Good For Crowds 8 Intensity 7 Intricacy 3 Kid Appeal 7 Looks 7 Portability 7 Richness 8 Serving Temperature 7 Spicy Hotness 7 Tartness 3 - - - - - - - - - - - - - - - - - - Per serving: 428 Calories (kcal); 19g Total Fat; (41% calories from fat); 18g Protein; 43g Carbohydrate; 93mg Cholesterol; 1447mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 3658 4838 0 0 26367 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crock Pot Roast Recipe By Serving Size Categories Amount -------1 2 :Dee Bell : 2 Preparation Time :6:00 : Beef Winter

Main Course

Measure -----------pound cloves

Ingredient -- Preparation Method -------------------------------beef pot roast -- whole garlic Salt Black pepper GRAVY Juices from roast cornstarch milk OR water Salt Black pepper

2 2

1/2

tablespoon tablespoons tablespoons

Wash pot roast and lay in crock pot, fat side down. Slice garlic into thin slices and lay over the top, sprinkle lightly with salt and pepper. Set dial on low and let cook, covered, for about 5 hours. Sometimes, relative to the shape of the roast, it will be done in 4 hours. Check to see if the meat easily pulls away. Serve with mashed potatoes and a gravy made from the juices in the pot. Gravy: Dissolve cornstarch in milk or water and put into stovetop pan with crock pot juices. Cook over medium heat until thickened. Description: "Beef rump gently roasted with garlic and no attention." Cuisine: "American" - - - - - - - - - - - - - - - - - - Per serving: 485 Calories (kcal); 35g Total Fat; (67% calories from fat); 36g Protein; 3g Carbohydrate; 131mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : If you have to leave this all day while you are at work, it will be fine. Buy a larger piece of beef so it will take longer. You will have more leftovers for other meals. Perhaps the beef will be a little drier, but because you won't be opening the pot all day it will be sitting in its juices with nothing escaping in the steam. Turn the switch on just before you leave, and turn it off the minute you get home. This recipe allows for leftovers to make barbecued beef sandwiches or beef Manhattan. See recipes in this cookbook. Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 2130706543 0 0 0 0 * Exported from MasterCook * Croutons Recipe By Serving Size Categories Amount -------1/3 3 2 :Dee Bell : 8 Preparation Time :0:15 : Baked

International

Measure -----------cup cloves cups

Ingredient -- Preparation Method -------------------------------butter garlic -- finely minced bread cubes Salt Black pepper

Heat oven to 400�F. Lightly brown the diced garlic in the butter. Add cubed bread. (It works better if it is a little old, but if you only have fresh, just be more gentle.)Toss well, but gently to coat the bread with the butter. Set in oven and roast for about 7 minutes, then stir well and roast again for about 7 minutes more. When bread has taken on a golden color, remove and salt and pepper to taste. Spread out on a large platter to cool. Bread will become crunchy as it sits.

Description: "Oven-toasted bread cubes with butter and garlic." Cuisine: "French" Yield: "2 Cups" - - - - - - - - - - - - - - - - - - Per serving: 99 Calories (kcal); 8g Total Fat; (72% calories from fat); 1g Protein; 6g Carbohydrate; 21mg Cholesterol; 143mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Nothing can beat homemade croutons. They are also a fine way to utilize crusts and the last bits of stale bread. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Crusty Chicken Strips on a Bed of Endive Recipe By Serving Size Categories Amount -------2 1 1/4 1 1/2 1" strips 2 1 1/4 1 1/2 : : 4 Preparation Time :0:15 : Main Course

Poultry

Measure -----------tablespoons teaspoon cup pounds cup cup quarts

Ingredient -- Preparation Method -------------------------------balsamic vinegar Dijon mustard olive oil Salt Ground black pepper chicken breast halves -- without skin, boneless cut into eggs -- beaten dehydrated potato flakes olive oil endive -- rinsed and spun dry

TO PREPARE: Mix the first three ingredients plus 1/4 teaspoon salt and 1/8 teaspoon pepper in a nonreactive bowl. Set this dressing aside. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip each strip in beaten eggs, then dredge in potato flakes. TO COOK: Heat oil in a skillet. Saut� chicken until golden, about 5 minutes. TO SERVE: Arrange a portion of endive on each plate; top with chicken strips. Drizzle with dressing; serve. Description: "Potato flakes make a crunchy and flavorful coating on saut�ed chicken breasts." Cuisine: "American"

Source: "Cook's Magazine April 1990" Ratings : Cholesterol Rating 3 Cost 7 Difficulty 2 Fat Content 3 Intensity 7 Kid Appeal 7 Portability 3 Serving Temperature 8 Sweetness 7

Complete Meal 5 Depth 3 Fanciness 7 Good For Crowds 8 Intricacy 2 Looks 7 Richness 8 Spicy Hotness 2 Tartness 8

- - - - - - - - - - - - - - - - - - Per serving: 563 Calories (kcal); 42g Total Fat; (67% calories from fat); 33g Protein; 13g Carbohydrate; 181mg Cholesterol; 159mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 324 0 4603 0 0 * Exported from MasterCook * Cucumber Yogurt Recipe By Serving Size Categories : : 4 Preparation Time :0:05 : Condiment Sauce Vegetable

International Side Dish

Amount -------1/2 2

Measure -----------small cups

Ingredient -- Preparation Method -------------------------------cucumber -- peeled seeded and diced plain yogurt

TO PREPARE: Mix cucumbers and yogurt in a small bowl; set aside. TO SERVE: Spoon a portion of the Cucumber Yogurt into each Indian Beef Patty Pocket. Serve immediately. Description: "A great side sauce in general or to top Indian Beef Patties." Cuisine: "Indian" Source: "Cook's Magazine June 1990" - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 4g Total Fat; (44% calories from fat); 5g Protein; 7g Carbohydrate; 16mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 26365 0 * Exported from MasterCook * Cupboard Stone Soup Recipe By Serving Size Categories Amount -------2 2 1 2 2 1 2 2 1 1 1 1/2 :Dee Bell : 8 Preparation Time :0:15 : International Vegetable

Soup

Measure -----------tablespoons cloves small cups stalks large 16-ounce cans

1/2

Ingredient -- Preparation Method -------------------------------olive oil garlic -- minced onion -- chopped diced zucchini celery -- chopped carrot -- grated chicken OR 16-ounce cans vegetable stock 14 1/2-ounce can stewed tomatoes cup elbow macaroni -- uncooked pound canned cannellini beans, canned baby flageolet beans or beans cup frozen sweet peas -- thawed cup grated Parmesan cheese Salt Black pepper zucchini and except the until the pasta to taste and

Saut� garlic and onion in oil until light golden. Add celery and saut� for 2 minutes more. Add all of the rest of the ingredients Parmesan cheese. Simmer for 10 minutes, stirring a few times, or is cooked al dente. Stir in the Parmesan cheese, salt and pepper serve hot.

Description: "A quick minestrone-style version using fresh vegetables, canned tomatoes and canned beans." Cuisine: "Italian" Yield: "8 1/2 Cups" - - - - - - - - - - - - - - - - - - Per serving: 425 Calories (kcal); 8g Total Fat; (15% calories from fat); 19g Protein; 74g Carbohydrate; 5mg Cholesterol; 889mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : If you have the time you can cook your own beans for this recipe or use leftover cooked beans if you have them. Nutr. Assoc. : 0 0 0 20189 0 0 2130706543 0 0 5132 0 26386 3468 0 0 0

* Exported from MasterCook * Curry-Chive Mayonnaise Recipe By Serving Size Categories Amount -------1/2 1 1 1 1/4 1/4 : : 4 Preparation Time :0:05 : Condiment Sauce

International

Measure -----------cup teaspoon tablespoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------mayonnaise curry powder chives sherry vinegar salt ground black pepper

TO PREPARE: Mix all ingredients in a small bowl. TO SERVE: Spoon a portion of the Curry-Chive Mayonnaise alongside smoked scallops, shrimp or clams and serve. Description: "Fragrant, snappy sauce for smoked shellfish." Cuisine: "Indian" Source: "Cook's Magazine June 1990" Yield: "1/2 Cup" Ratings : Cholesterol Rating 6 Cost 2 Difficulty 0 Fanciness 7 Intricacy 0 Portability 7 - - - - - - - - - - - - - - - - - - Per serving: 200 Calories (kcal); 23g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 10mg Cholesterol; 290mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Dal Soup Recipe By Serving Size Categories Amount :Hanadi Rifae : 6 Preparation Time :1:30 : International

Soup

Measure

Ingredient -- Preparation Method

-------1 2 3 1 1/2

-----------cup large cloves large teaspoon

-------------------------------lentils garlic -- crushed potatoes -- cut into fourths onion -- coarsely chopped spices OR 1/2 TEASPOON MIXED TOGETHER: Cumin Cinnamon Cloves Cardamom curry powder salt water tomato paste dried lemons fresh cilantro OR ground coriander

1/2 1 1/2 6 1 3 1 1/2 1

teaspoon teaspoons cups 6-ounce can tablespoons teaspoon

Wash the lentils and cook with onion, half the measure of garlic and a little more than a third of the measure of water. (For original scaling of 6 servings this actually is 2 1/2 cups.) When all the water is absorbed, pur�e the lentils. In another pot heat some oil and lightly brown the remaining measure of garlic. Add the paste, cilantro and the pur�ed lentils and simmer. Then add the rest of the water and the dried lemon; bring to a boil. Add the spices and potatoes and reduce the heat. Simmer until done adding water if needed. Description: "Pur�ed lentils simmered with tomato paste, potatoes, dried lemon, spices and a hint of curry." Cuisine: "Indian" - - - - - - - - - - - - - - - - - - Per serving: 208 Calories (kcal); 1g Total Fat; (2% calories from fat); 12g Protein; 45g Carbohydrate; 0mg Cholesterol; 1479mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 7 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 3013 0 0 2130706543 2130706543 2130706543 2130706543 0 0 0 0 1504 26614 384 0 2130706543 * Exported from MasterCook * Dalmatian Fish Stew Recipe By Serving Size Categories : : 6 Preparation Time :0:45 : International Seafood

Main Course

Amount -------1 3 1 2 2 1/2 6 1 1/2 2 1 1/2 1 1/2 1 1/2 1 1/2 1 1/2 4 1/2 1/2 1/2

Measure -----------tablespoons large stalks tablespoons cup tablespoon cup teaspoons Pinch pounds pounds pounds pounds pounds pound pounds pounds

Ingredient -- Preparation Method -------------------------------onion -- chopped olive oil clove garlic -- minced celery -- chopped red wine vinegar dry red wine tomatoes -- peeled, seeded and diced tomato paste water fresh parsley -- minced granulated sugar Salt and black pepper salmon -- cut in thick slices OR halibut -- cut in thick slices OR cod -- cut in thick slices OR smelt -- cut in thick slices OR red snapper -- cut in thick slices clams -- scrubbed (4 to 6 clams) shrimp OR sea scallops OR crab

In a large, heavy pot or large, deep frying pan with a lid, saut� onion in oil over medium heat until soft but not browned, 5 to 7 minutes. Add garlic and celery and saut� about 3 minutes more. Add vinegar, wine, tomatoes, tomato paste, water, parsley, sugar, and salt and pepper to taste. Simmer gently for about 20 minutes. Add fish and shellfish, cover pot, and cook until clam shells open and fish is cooked through but still firm, 5 to 8 minutes. Discard any clams that do not open. Serve immediately in shallow soup bowls. Serves 4 to 6 Description: "Chunks of fish and shellfish in a tomato-wine broth." Cuisine: "Slavic" Source: "Cook's Magazine September/October 1984" - - - - - - - - - - - - - - - - - - Per serving: 292 Calories (kcal); 12g Total Fat; (38% calories from fat); 33g Protein; 10g Carbohydrate; 120mg Cholesterol; 196mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 5296 0 0 0 0 4826 1313 0 2130706543 0

2130706543 0 2130706543 0 2130706543 0 1372 0 2130706543 0 2130706543 * Exported from MasterCook * Deep-Fried Pickled Okra Recipe By Serving Size Categories Amount -------1 2 1/2 1 1/2 1/2 : : 12 Preparation Time :0:30 : Fried Vegetable

Side Dish

Measure -----------pound cup teaspoon cup cup

Ingredient -- Preparation Method -------------------------------pickled okra eggs milk hot pepper sauce white flour yellow cornmeal Peanut oil for frying

PREPARATION: Drain okra. Beat eggs, milk, and hot red pepper sauce together until well blended. Dredge okra in flour, dip into egg mixture, and then dredge in yellow cornmeal. Put breaded okra on a baking sheet. Recipe can be made to this point several hours ahead. COOKING AND SERVING: In a deep-fryer or large, heavy pot, heat about 4 inches of peanut oil to 375�F. Carefully lower okra into hot oil in batches. Cook until golden brown, about 2 minutes. Drain on paper towels and serve warm. Description: "A spicy side dish for roasts." Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 3 Cost 5 Difficulty 2 Fat Content 7 Intensity 7 Kid Appeal 3 Portability 3 Serving Temperature 8 Sweetness 2

Complete Meal 3 Depth 2 Fanciness 2 Good For Crowds 7 Intricacy 0 Looks 5 Richness 7 Spicy Hotness 7 Tartness 3

- - - - - - - - - - - - - - - - - - Per serving: 70 Calories (kcal); 1g Total Fat; (15% calories from fat); 3g Protein; 12g Carbohydrate; 33mg Cholesterol; 103mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Pickled okra is a staple of the Southern pantry. You can buy it in jars at most supermarkets. Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook * Devilish Hot Fudge Recipe By Serving Size Categories Amount -------3 1/2 1/2 1/2 1 : : 6 Preparation Time :0:05 : Dessert

Sauce

Measure -----------tablespoons cup cup cup tablespoon

Ingredient -- Preparation Method -------------------------------butter heavy cream brown sugar Dutch process cocoa Grand Marnier (optional)

Heat the butter and cream in a heavy pot or saucepan. When it begins to bubble, whisk in the brown sugar. When that bubbles, turn the heat down to medium low and whisk in the cocoa (if it's lumpy, sift it or pass it through a screen on the way into the pan). Heat until bubbles reappear, then turn off the heat. If using the Grand Marnier, whisk it in. Allow to cool slightly, then serve over ice cream. Serves 4 to 6 Description: "An intensely flavorful chocolate sauce that acquires just the right chewiness over ice cream." Cuisine: "American" Ratings : Bitterness 7 Cholesterol Rating 10 Cost 5 Depth 2 Difficulty 2 Fanciness 7 Fat Content 10 Freeze-ability 2 Good For Crowds 8 Intensity 10 Intricacy 0 Kid Appeal 5 Looks 3 Portability 3 Richness 10 Serving Temperature 7 Sweetness 7 Tartness 7 - - - - - - - - - - - - - - - - - - Per serving: 190 Calories (kcal); 14g Total Fat; (62% calories from fat); 2g Protein; 17g Carbohydrate; 43mg Cholesterol; 72mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates NOTES : It's always a pleasure to leap up from the table and have something this good ready in under five minutes. Nutr. Assoc. : 0 0 0 2727 3544 * Exported from MasterCook * Dilly Beans Recipe By :Jack Ligon

Serving Size Categories Amount -------2 1 4 1/4 4 2 1/2 2

: 16 Preparation Time :24:00 : Appetizer Vegetable

Side Dish

Measure -----------pounds teaspoon cloves teaspoon sprigs cups cups

Ingredient -- Preparation Method -------------------------------whole green beans -- trim off ends cayenne pepper powder garlic salt fresh dill water cider vinegar

Pack beans lengthwise into hot jars, leaving 1/4 inch head space. To each pint, add 1/4 teaspoon. cayenne powder, 1 clove of garlic and 1 sprig of dill. Combine remaining ingredients and bring to boil. Pour, boiling hot, over beans, leaving 1/4 inch head space. Process 10 minutes in boiling-water bath. Let stand 2 weeks to allow flavor to develop. Description: "Home-canned green beans in a spicy, hot, dilled, garlic vinegar." Yield: "4 Pints" Ratings : Complete Meal 2 Complexity 4 Depth 4 Difficulty 5 Good For Crowds 10 Intensity 8 Kid Appeal 0 Portability 10 Spicy Hotness 9 - - - - - - - - - - - - - - - - - - Per serving: 22 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Makes a terrific appetizer, or garnish for bloody Mary drinks. Jack also serves these as a vegetable side dish. Nutr. Assoc. : 3568 272 0 0 0 0 0 * Exported from MasterCook * Earl's Vegetarian Stew Recipe By Serving Size Categories :Frances Bolton : 6 Preparation Time :2:00 : Baked Vegetable

Main Course Vegetarian

Amount -------2 2 2 2 1

Measure ------------

Ingredient -- Preparation Method -------------------------------tomatoes potatoes carrots zucchini globe eggplant

1 10 1 1/2 1/2 1/2

ounces teaspoon cup cup pound

onion frozen sweet peas Tabasco sauce brown rice -- dry oil Jack cheese -- grated

Preheat oven to 375�F. Cut vegetables in chunks. You don't need to peel them if you wash them well. Put all ingredients in a large casserole dish. Bake uncovered 1 to 1 1/2 hours until all vegetables are tender. Spread cheese on top and mix into casserole. Description: "A baked rice and vegetable stew using your favorite combination of vegetables from the summer harvest; topped with jack cheese." Ratings : Cholesterol Rating 0 Complete Meal 6 Complexity 2 Cost 3 Depth 4 Difficulty 3 Fanciness 2 Kid Appeal 2 Portability 5 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 483 Calories (kcal); 31g Total Fat; (55% calories from fat); 16g Protein; 39g Carbohydrate; 34mg Cholesterol; 279mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : Great recipe to make when the garden is producing. I use less oil and some water. In winter you can use canned tomatoes and use some of the juice. I usually use frozen mixed vegetables instead of peas. This can be readily adapted depending on which vegetables are plentiful. The ingredient list is only a guide. Leave out the eggplant if your family doesn't care for it. You can use more squash. You can also use some fresh green beans. Nutr. Assoc. : 0 0 0 0 26407 0 3459 0 0 0 916 * Exported from MasterCook * Edible Fundough Recipe By Serving Size Categories Amount -------1 1 1 1/2 1 1/2 :Donna Berge : 8 Preparation Time :0:20 : Candy

Dessert

Measure -----------cup cup cups cups

Ingredient -- Preparation Method -------------------------------peanut butter corn syrup powdered sugar powdered milk

Mix all ingredients together with a spoon. Add more powdered milk, if necessary, to make a workable dough. Knead, shape, and eat. Description:

"This is a peanut butter dough that can be molded and eaten." Yield: "2 1/2 Cups" Ratings : Cholesterol Rating 1 Complete Meal 1 Complexity 0 Cost 1 Difficulty 3 Fat Content 8 Good For Crowds 0 Kid Appeal 10 Portability 6 - - - - - - - - - - - - - - - - - - Per serving: 513 Calories (kcal); 23g Total Fat; (38% calories from fat); 14g Protein; 69g Carbohydrate; 23mg Cholesterol; 290mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 3 1/2 Other Carbohydrates NOTES : Young children can make this with a little supervision from an adult. This dough should be made, used, and eaten the same day. Wash your hands before playing!!! Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Egg Salad Recipe By Serving Size Categories Amount -------4 2 1 1/2 2 1 1/2 1/4 1 2 :Dee Bell : 3 Preparation Time :0:20 : Main Course Vegetarian

Salad

Measure -----------tablespoons teaspoons teaspoons teaspoons teaspoon stalk teaspoons

Ingredient -- Preparation Method -------------------------------eggs -- hard boiled mayonnaise mustard� preferably French's rice vinegar, cider vinegar, or leftover pickle juice granulated sugar salt celery -- minced pickle relish Paprika - for garnish

Hard-boil eggs at least 15 minutes. Run under cold water and peel. Place eggs in a bowl and smash with a fork until chopped up. Add all ingredients, except paprika, including salt to taste. Mix well, chill for at least 5 minutes and spoon on pieces of bread, toast, lettuce leaves, combination salad or crackers. Sprinkle with paprika. Description: "Zingy, creamy, chopped eggs for sandwiches and salads." Cuisine: "American" Ratings : Cholesterol Rating 3 Complete Meal 4 Complexity 1 Cost 2 Difficulty 1 Fanciness 4 Fat Content 3 Good For Crowds 10 Kid Appeal 7 Portability 9

Serving Temperature 3 - - - - - - - - - - - - - - - - - - Per serving: 170 Calories (kcal); 14g Total Fat; (71% calories from fat); 8g Protein; 5g Carbohydrate; 253mg Cholesterol; 374mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : For a variation, try diced green olives and/or pimentos in the mix. Nutr. Assoc. : 0 0 943 4733 0 0 0 0 0 * Exported from MasterCook * Eggplant Bess Bowen Recipe By Serving Size Categories :Marybeth Bontadelli : 4 Preparation Time :0:45 : Baked Side Dish

Main Course Vegetable

Amount -------1 2 1/2 1 4

Measure -----------medium cup cup ounces

Ingredient -- Preparation Method -------------------------------globe eggplant -- peeled and cubed eggs finely chopped onions crushed soda crackers Cheddar cheese -- grated

Preheat oven to 350�F. Prepare eggplant and cook in boiling water until just tender. Reserve 1/4 of the cheese and crackers. Combine remaining ingredients in casserole. Top with reserved cheese and crackers. Bake for 30 minutes. Description: "Baked eggplant, Cheddar and cracker casserole held together with egg." Cuisine: "American" T(Baking Time): "0:30" Ratings : Cholesterol Rating 2 Complete Meal 3 Complexity 1 Cost 3 Difficulty 1 Fat Content 3 Good For Crowds 10 Kid Appeal 3 Portability 7 Serving Temperature 8 - - - - - - - - - - - - - - - - - - Per serving: 294 Calories (kcal); 12g Total Fat; (37% calories from fat); 14g Protein; 33g Carbohydrate; 123mg Cholesterol; 216mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Mother's recipe for eggplant casserole. Nutr. Assoc. : 26407 0 2679 2927 0

* Exported from MasterCook * Eggplant Caponata Recipe By Serving Size Categories Amount -------1 1 3 1 1 1/4 2 2 1 4 : : 4 Preparation Time :0:45 : Appetizer Vegetable

International

Measure -----------tablespoon small small stalk cup teaspoons teaspoons pinch slices

Ingredient -- Preparation Method -------------------------------capers globe eggplant (about 10 ounces) green olives onion celery olive oil tomato paste red wine vinegar Salt cayenne pepper French bread or white bread - crusty, country style

PREPARATION: Drain and chop the capers. Peel and cut the eggplant into 1/4-inch dice. Pit and chop the olives. Cut the onion and celery into fine dice. Heat 2 tablespoons of the oil in a large frying pan over medium heat and saut� the eggplant until soft, about 10 minutes. Transfer eggplant to a bowl. Add 1 tablespoon oil to the pan and saut� the onion over low heat until caramelized, about 15 minutes. Transfer onion to same bowl. Add the remaining tablespoon of oil to the pan and saut� the celery just until it begins to soften, 2 to 3 minutes. Transfer celery to bowl. Stir tomato paste, capers, olives, and vinegar into vegetables. Season to taste with salt and cayenne pepper. Recipe can be completed several days in advance and stored, covered, in refrigerator. SERVING: Toast the bread and cut into quarters. Spread the toast with the Caponata and serve. Prep Time: More than 1 day Description: "Savory Sicilian appetizer of marinated stewed vegetables with aromatic herbs." Cuisine: "Italian" Source: "Cook's Magazine May 1988" - - - - - - - - - - - - - - - - - - Per serving: 236 Calories (kcal); 15g Total Fat; (54% calories from fat); 4g Protein; 24g Carbohydrate; 0mg Cholesterol; 235mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

NOTES : Prepare this Sicilian spread one or two days in advance to allow the sharpness of the vinegar and capers to flavor the eggplant. Nutr. Assoc. : 0 3234 0 0 0 0 0 0 0 0 594 0 * Exported from MasterCook * Elaine's Homemade Pizza Recipe By Serving Size Categories Amount -------1/2 2 2 3/4 2 3/4 1 1 :Elaine Crawford : 6 Preparation Time :1:30 : Baked

Main Course

Measure -----------teaspoon tablespoons tablespoons cup cups

Ingredient -- Preparation Method -------------------------------PIZZA CRUST DOUGH granulated white sugar granulated white sugar oil warmed water white wheat flour

SAUCE 15-ounce can pizza sauce 10 3/4-ounce can tomato soup

Make sauce by combining can of pizza sauce and can of tomato sauce. Use what is needed and freeze the rest for another time. Mix together dough ingredients and let rise until doubled (about 1 hour). Preheat oven to 475�F. Spread raised dough on pizza pan and add sauce, cheese, meat, and spices. Bake for 20 minutes or until crust is brown and cheese bubbles. Makes 1 15-inch pizza. Description: "Homemade pizza crust with a quick sauce from sauce." Cuisine: "American" Yield: "1 Pizza" Ratings : Cholesterol Rating 0 Complexity 2 Depth 3 Fat Content 3 Kid Appeal 10 Serving Temperature 10 - - - - - canned soup and pizza

Complete Meal 8 Cost 2 Difficulty 2 Freeze-ability 10 Portability 6 - - - - - - - - - - - - -

Per serving: 349 Calories (kcal); 8g Total Fat; (20% calories from fat); 8g Protein; 62g Carbohydrate; 0mg Cholesterol; 729mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 1440 1440 0 1582 3309 0 0 4520 5301 * Exported from MasterCook * Elmer's Eggplant Patties Recipe By Serving Size Categories : : 6 Preparation Time :0:30 : Main Course Vegetable Main Course

Vegetable Vegetarian

Amount -------1 1 1 1 2 1 1/2

Measure -----------large medium clove cups

Ingredient -- Preparation Method -------------------------------globe eggplant -- cut in cubes, leave skin on green bell pepper -- chopped onion -- chopped garlic -- chopped eggs -- beaten crushed Ritz Crackers or delicate buttery crackers (1 1/2 to 2 cups)

Cook cubed, unpeeled eggplant in salted, boiling water until tender. Drain. Grind eggplant, peppers, onions, garlic until smooth. Add beaten egg, salt and pepper to taste, and cracker crumbs. Take out about 1/4 cup mixture, form ball, roll in more cracker crumbs, and flatten in hands. Brown patty in skillet with Crisco oil, or butter. Drain. Serve hot. You can freeze after cooking. To serve, re-heat in oven until hot. Description: "Cooked eggplant ground with peppers and onions and rolled with cracker crumbs into patties." Cuisine: "American" Ratings : Cholesterol Rating 1 Complete Meal 4 Complexity 3 Depth 3 Difficulty 2 Fanciness 3 Fat Content 5 Freeze-ability 10 Good For Crowds 4 Kid Appeal 2 Portability 5 Serving Temperature 9 - - - - - - - - - - - - - - - - - - Per serving: 311 Calories (kcal); 9g Total Fat; (24% calories from fat); 8g Protein; 50g Carbohydrate; 62mg Cholesterol; 792mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 26407 0 0 0 0 467 0 * Exported from MasterCook * Enchilada Sauce Recipe By Serving Size Categories Amount -------6 1 1/2 1/2 8 1/2 1/2 1/4 : : 12 Preparation Time :0:10 : International

Sauce

Measure -----------cups clove teaspoon teaspoon tablespoons teaspoon cup cup

Ingredient -- Preparation Method -------------------------------chicken stock garlic -- chopped oregano cumin chili powder garlic salt white wheat flour oil

Mix all together and heat over medium heat until thick. Description: "A spicy, thickened, chicken broth sauce." Cuisine: "Mexican" Yield: "6 Cups" - - - - - - - - - - - - - - - - - - Per serving: 87 Calories (kcal); 6g Total Fat; (58% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 1210mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 3309 0 * Exported from MasterCook * Fastnacht's Recipe By Serving Size Categories :Amy Walters : 12 Preparation Time :2:00 : Bread Fried

Breakfast Snack

Amount -------1/4 1 3/4

Measure -----------cup small cup

Ingredient -- Preparation Method -------------------------------warm water cake yeast hot water

1 1/2 1/2 2 3/4 1 2 3/4 1 1 1

tablespoons cup cups teaspoon cups tablespoon teaspoon

shortening evaporated milk granulated sugar salt all-purpose flour -- or more, if needed lemon juice egg -- slightly beaten nutmeg COATING Ground cinnamon Granulated sugar

Dissolve yeast in warm water. In the hot water, melt shortening. Add evaporated milk, sugar and salt. Stir in lemon juice, egg and nutmeg. When lukewarm, add yeast. Add flour, a cup at a time, beating well. Dough should not be stiff but not thin� right when batter won't drop from spoon. Let rise in a warm place for 1 hour. Turn onto floured surface and pat with fingers to 1/4" thickness. Let stand 1/2 hour. Mix cinnamon and sugar in small bag, to your taste. Set aside. Cut in any shape or with a cutter 2 1/2" to 3" in diameter. Pull so center is thinner. Deep fat fry till golden brown. Set on brown paper bag for a minute, to remove excess oil. Place Fastnacht in bag with cinnamon and sugar. Shake bag until Fastnacht is lightly coated. These are equally delicious served at any temperature. Description: "A donut substitute of fried, yeasted dough coated with cinnamon and sugar." Yield: "1 Dozen" - - - - - - - - - - - - - - - - - - Per serving: 318 Calories (kcal); 3g Total Fat; (8% calories from fat); 4g Protein; 69g Carbohydrate; 19mg Cholesterol; 195mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 3 Other Carbohydrates NOTES : This recipe for a yummy doughnut substitute has been handed down through the generations of my family. Nutr. Assoc. : 0 5627 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fattigmand Recipe By Serving Size Categories :Frances Bolton : 96 Preparation Time :4:00 : Christmas

Cookie

Dessert Snack Amount -------3 3 1/4 1 1/2 1 1 2 1 1/2 1/2 Measure -----------tablespoons cup teaspoons teaspoon tablespoon teaspoon teaspoon cups cup

Fried Ingredient -- Preparation Method -------------------------------eggs heavy cream granulated white sugar butter -- melted brandy extract OR brandy salt cardamom all-purpose flour plus all-purpose flour Salad oil -- for deep frying

Mix eggs thoroughly with cream and sugar. Add shortening, brandy extract, salt, cardamon and first measure of flour and then enough of the second measure to make a stiff dough. Wrap in waxed paper. Refrigerate one hour or more. Heat 2" of oil to 365�F. On lightly floured surface, roll half of dough paper thin. Cut in 1" � 3" strips. Fry until delicate brown. Cool. Dust with powdered sugar. Repeat. Description: "Luscious, deep-fried Norwegian cookies made with cream, cardamom and brandy extract." Cuisine: "Norwegian" Yield: "8 Dozen" - - - - - - - - - - - - - - - - - - Per serving: 21 Calories (kcal); trace Total Fat; (18% calories from fat); 1g Protein; 4g Carbohydrate; 7mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 1440 0 2330 0 2130706543 0 0 14 0 0 * Exported from MasterCook * Fettuccine with Sausage Recipe By Serving Size Categories : : 4 Preparation Time :0:45 : Fall Main Course

International Pasta

Amount -------8 2 1/2

Measure -----------ounces pound

Ingredient -- Preparation Method -------------------------------sun-dried tomatoes goat cheese sweet Italian sausages

2 2 12 3 1/2

medium cloves cup tablespoons ounces tablespoons

garlic chicken stock salt dried fettuccine Savory Butter -- (see recipe)

PREPARATION AND COOKING: Prepare the Savory Butter. For the pasta and sauce, chop and set the sun-dried tomatoes aside. Cut the goat cheese in 1/2-inch cubes and bring to room temperature. Remove the sausage from its casing. Peel and mince the garlic cloves. In a 12-inch skillet, saut� the sausage over medium-high heat until cooked through. Add the garlic and saut� 2 minutes. Add the chicken stock and sun-dried tomatoes and bring to a simmer. Stir in 3 tablespoons of the Savory Butter. Cover sauce and keep warm. Bring 6 quarts of water to a boil in a large soup kettle. Add 2 tablespoons salt and then the pasta, all at once. Cook pasta until tender, about 9 minutes. Drain pasta well, and toss with sauce over very low heat. SERVING: Transfer pasta to 4 warm dinner plates or a large pasta bowl. Top with goat cheese and serve immediately. Description: "A meaty, aromatic pasta." Cuisine: "Italian" Source: "Cook's Magazine September/October 1988" - - - - - - - - - - - - - - - - - - Per serving: 631 Calories (kcal); 29g Total Fat; (41% calories from fat); 24g Protein; 67g Carbohydrate; 70mg Cholesterol; 4064mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Make the herb butter for the pasta sauce, then wrap and refrigerate 3 tablespoons for another day's meal of Savory-Swiss Chard Frittata. Nutr. Assoc. : 0 0 3775 0 0 0 3274 0 * Exported from MasterCook * Savory Butter Recipe By Serving Size Categories Amount -------2 6 : : 12 Preparation Time :0:10 : Condiment International

Fall

Measure -----------tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------summer savory leaves -- stems removed butter -- softened

TO PREPARE: Mince the summer savory, then cream the butter, and beat in the savory. Shape the herb butter into a 1-inch-thick cylinder, wrap in plastic, and refrigerate.

(Can be refrigerated up to 3 days or frozen up to 1 month.) Description: "An infused butter for poultry." Cuisine: "Italian" Source: "Cook's Magazine September/October 1988" Yield: "3/4 Cup" - - - - - - - - - - - - - - - - - - Per serving: 53 Calories (kcal); 6g Total Fat; (95% calories from fat); trace Protein; 1g Carbohydrate; 16mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Make the herb butter for the pasta sauce, then wrap and refrigerate 3 tablespoons for the Savory-Swiss Chard Frittata; another day's meal. Nutr. Assoc. : 1336 0 * Exported from MasterCook * Fish Stock Recipe By Serving Size Categories Amount -------1 1 2 See Notes 1 1 4 : : 0 : Soup Preparation Time :0:45

Stock

Measure -----------tablespoon pounds

Ingredient -- Preparation Method -------------------------------butter onion -- coarsely chopped fish bones - from cod, pollock or sturgeon (2 to 3 1/2 pounds) -- well rinsed and cut into pieces. bay leaf salt black peppercorns (4 to 5)

pinch

In a stockpot, melt butter, add onion, and cook on low heat until onion is soft, 5 to 10 minutes. Add bones and cook, stirring well, for 2 minutes. Cover bones with water, add bay leaf, salt, and peppercorns, and bring to simmer. Simmer 20 minutes, removing any scum that comes to the top. Strain through a fine sieve. Stock may be refrigerated for up to 2 days or frozen. Description: "Mild but savory preparation of fish bones." Source: "Cook's Magazine September 1984" Yield:

"4 Cups" - - - - - - - - - - - - - - - - - - Per serving: 144 Calories (kcal); 12g Total Fat; (70% calories from fat); 1g Protein; 10g Carbohydrate; 31mg Cholesterol; 254mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Use bones from lean fish only. Avoid mackerel, bluefish, or mullet. Remove and discard gills. To remove gills, wrap fingers in a towel or use pliers. Nutr. Assoc. : 0 0 3289 0 0 2261 * Exported from MasterCook * Food Processor Pasta Recipe By Serving Size Categories Amount -------2 1 1/4 1/2 1 :Steve Upstill : 4 Preparation Time :0:10 : Pasta Ingredient -- Preparation Method -------------------------------eggs olive oil salt semolina flour, whole wheat flour or white flour (or more) white flour

Measure -----------tablespoon teaspoon cup cup

Place the eggs, olive oil and salt in the bowl of the food processor and whirl Briefly to blend. If using semolina flour or whole-wheat flour, add and process for 15 seconds. This mixture is supposed to make a thick batter, so feel free to add extra flour at this point. Add remaining flour, 1/2 cup at a time until dough forms a ball. Continue adding flour, 1/4 cup at a time, until the ball breaks up into bead-like granules. If the blob doesn't break up and it doesn't absorb the flour either (that is, you wind up with a blob of dough and flour whirling around in the bottom), then take out the dough and, with the processor running, feed inch-size pieces of the dough back through the feed chute so that they break up on impact. If the dough is really sticky, add a couple tablespoons of flour first. If the dough has just the right amount of moisture, it will break up, whirl around for a few seconds, then start gathering itself back up into a ball, ultimately picking up all the stray pieces and rolling around the inside of the processor bowl, making a terrible racket and causing the processor to walk across the counter. When that happens, congratulations! Let it knead itself this way for 15 seconds, then stop the processor, remove the dough to a covered bowl and let it sit for 15 minutes. Proceed to roll it out with machine or rolling pin for the pasta dish of your choice. If the dough doesn't gather itself up again, it's usually either because it is too dry (it stays granular) or because the gathering process didn't get started properly (it sticks to the inside of the bowl and eventually stops whirling entirely). If the former, add water through the feed chute with the processor running, a tablespoon at a time, until the dough gathers. If it gathers on the

side of the bowl instead of in a ball, then stop the processor, grab some out, form it into a ball, return to the bowl and start the processor again. This will usually pick up the rest of the dough, and off you go. If not, add a tablespoon of flour, process it for a second, and repeat. Serves 2 to 4 Description: "How to make fresh pasta in a food processor." - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 6g Total Fat; (24% calories from fat); 8g Protein; 35g Carbohydrate; 94mg Cholesterol; 162mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : This simple, painless and quick method of making fresh pasta using a food processor is much simpler than the length of the instructions, which include directions for dealing with problems, would lead you to believe. This technique solves the basic problem in pasta making: getting a dough with just the right amount of moisture so that it's neither too soft and sticky nor too dry and hard to work. You start with the moist ingredients (egg and olive oil), then add just enough flour that the dough first gathers into a ball, then breaks up into granules, then gathers itself up again. When that happens, you know you've got just the right moisture content, and you can reward yourself by letting the processor do the kneading for you. The semolina or whole wheat flour that is added first can be used to give the pasta more body (semolina has more gluten than standard flour) or make it more wholesome. They're added first to give these hard-to-work ingredients more chance to dissolve in liquid. You can use as much of them as you like as long as the mixture is still a batter, to give the processor a chance to do its thing. The first time you make pasta this way, add flour in smaller increments. With experience you'll get a better feel for how fast to proceed, and after three or four batches you'll have a batch of noodles ready in under 10 minutes. Also with experience, you will determine the capacity of your processor; too large a batch will always gum up the works. Nutr. Assoc. : 0 0 0 585 568 * Exported from MasterCook * Four Seasons Pizza Recipe By Serving Size Categories : : 4 Preparation Time :0:30 : Appetizer Main Course

Baked Pork

Amount -------2 1 1/4

Measure ------------

pound

Ingredient -- Preparation Method -------------------------------Pizza Dough -- (see recipe) artichoke hearts -- marinated tomato mushrooms

8 2 1/4 2

ounces tablespoons pound tablespoons

Fontina cheese (2 2/3 cups) -- grated butter Salt Fresh ground black pepper thinly sliced prosciutto olive oil

PREPARATION: Make the Pizza Dough recipe. Cut the artichoke hearts, tomato, and mushrooms into thin slices. Cut the cheese into very thin slices or grate it. Heat butter in a medium frying pan and saut� mushrooms over medium heat until tender, about 5 minutes. Season with salt and pepper. Recipe can be made to this point several hours ahead. Cover and set ingredients aside at room temperature; keep dough refrigerated. COOKING AND SERVING: Heat oven to 450�F. Sprinkle cheese evenly over the flattened pizza dough, leaving a 1/2-inch border. Keeping the mushroom, tomato, prosciutto, and artichoke toppings separate, use one of each of them to cover a quarter of the pizza. Drizzle olive oil over the ham and tomato. Bake pizza until crust is golden brown, about 10 minutes. Serve immediately. Yields: 1 13-inch pizza Description: "Rich pizza with artichoke hearts, Fontina and prosciutto." Source: "Cook's Magazine May 1988" Yield: "1 Pizza" - - - - - - - - - - - - - - - - - - Per serving: 651 Calories (kcal); 37g Total Fat; (50% calories from fat); 31g Protein; 50g Carbohydrate; 101mg Cholesterol; 1590mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : This version of a Four Seasons pizza calls for artichokes, tomato, mushrooms, and prosciutto. Nutr. Assoc. : 0 0 0 0 588 0 0 0 4633 0 * Exported from MasterCook * Pizza Dough Recipe By Serving Size Categories Amount -------1/2 : : 12 Preparation Time :2:00 : Baked

Bread

Measure -----------package

Ingredient -- Preparation Method -------------------------------active dry yeast OR

1/3 1 1/4 2 3 1/2 1

ounce cups tablespoons cups teaspoon

compressed yeast lukewarm water oil all-purpose flour salt

PREPARATION: In a large bowl, stir together yeast, water, and oil, then stir in flour and salt. With your hands, work together all the ingredients until the dough just holds its shape. Turn the dough out onto a floured work surface and knead until smooth and elastic, about 10 minutes. The dough should be very soft; add the absolute minimum of flour as you work. Or, using a food processor fitted with the metal blade, process yeast, water, and oil until just mixed. Add the flour and salt and continue processing until dough holds its shape, about 30 to 40 seconds. Turn dough into a clean, wet bowl, cover loosely with a towel or plastic wrap, and let rise in a warm place until dough has increased 1 1/2 times in bulk, about 1 hour. Divide the risen dough into two equal balls. Cover and let rest 20 minutes. Pizza dough can be made, wrapped, and refrigerated a few hours ahead, or it can be frozen for up to a week. COOKING: Forty-five minutes before baking, put pizza stone or quarry tiles in the oven (if using) and heat oven to 450�F. Turn one ball of pizza dough in flour and set on a lightly floured work surface. Using your fingertips and working in a circular motion, flatten the ball of dough into a disc about 8 inches in diameter. Level the dough by giving it several pats with the palm of your hand. To flip the dough, put one hand flat, palm-side up over one side of the dough disc and then, using your other hand, flip the disc over and onto your palm. Put dough on work surface. Flatten dough again with the palm of your hand. The dough should now be about 3/8" inch thick. Using the palms of your hands, enlarge the disc into a 13-inch round by giving it quick, sharp clockwise turns, and stretching the dough lightly between your hands with each turn. Use your fingertips to thin the edge of the dough. Supporting the dough with your palm, flip it onto a cookie sheet and cover with desired topping(s). If using a pizza stone or quarry tiles, ease pizza off of cookie sheet onto the stone or tiles. Or, put cookie sheet into the oven. Bake until edges of crust are golden brown and crisp, rotating as necessary for even cooking, about 10 minutes. Repeat method with second ball of pizza dough, or freeze for later use.

Description: "The basic thing, with instructions for stretching." Source: "Cook's Magazine May 1988" Yield: "2 pizza crusts" - - - - - - - - - - - - - - - - - - -

Per serving: 154 Calories (kcal); 3g Total Fat; (15% calories from fat); 4g Protein; 28g Carbohydrate; 0mg Cholesterol; 179mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Pizza dough for home use. Nutr. Assoc. : 26366 0 2130706543 5472 0 0 0 * Exported from MasterCook * French Salad Dressing Recipe By Serving Size Categories Amount -------2/3 2/3 1/2 1/3 1/4 1/2 1/2 1/2 :Elaine Beattie : 8 Preparation Time :0:05 : Condiment Salad

International

Measure -----------cup cup cup cup teaspoon tablespoons teaspoon teaspoon cup cup

1 2

Ingredient -- Preparation Method -------------------------------granulated white sugar OR sugar substitute cider vinegar tomato ketchup salt grated onion paprika garlic powder safflower oil water

Mix together and refrigerate. Description: "Homemade, French's-style, French dressing made with tomato ketchup." Cuisine: "French" Yield: "2 Cups" Ratings : Complete Meal 1 Complexity 0 Cost 1 Depth 2 Difficulty 0 Fat Content 5 Good For Crowds 10 Kid Appeal 2 Portability 10 Serving Temperature 2 - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 14g Total Fat; (59% calories from fat); trace Protein; 21g Carbohydrate; 0mg Cholesterol; 386mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 1440 0 2130706543 0 774 0 0 0 0 0 0

* Exported from MasterCook * Fresh Corn Relish Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 4 1 1 1 1 1/2 1/2 2 1 :Dee Bell : 28 Preparation Time :0:10 : Condiment Ingredient -- Preparation Method -------------------------------olive oil or corn oil onion corn kernels chopped roasted red peppers minced green bell peppers green onion -- chopped seeded ancho chili (optional) -- chopped raspberry vinegar lime juice or equal measure of more vinegar (optional) granulated sugar brown sugar

Measure -----------tablespoon small cups tablespoons tablespoon tablespoons tablespoon teaspoons teaspoon

Saut� onion in oil until clear. Stir in corn and add all other ingredients. Stir until sugars are melted. Serve warm over grits. Description: "Corn, roasted peppers and saut�ed onion in a raspberry vinaigrette." Cuisine: "American" Yield: "1 3/4 Cups" Ratings : Cholesterol Rating 0 Complete Meal 1 Complexity 1 Cost 1 Depth 4 Difficulty 1 Fanciness 4 Kid Appeal 0 Serving Temperature 8 - - - - - - - - - - - - - - - - - - Per serving: 15 Calories (kcal); 1g Total Fat; (28% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 986 0 0 4752 20166 0 26543 0 822 0 0 * Exported from MasterCook * Fresh Pesto Recipe By Serving Size Categories Amount : : 4 Preparation Time :0:10 : International

Sauce

Measure

Ingredient -- Preparation Method

-------2 2 2 2 3/4 1/2 1/4 1/4 2/3

-----------cups cups cups cup cup large cloves teaspoon teaspoon cup

-------------------------------fresh basil OR fresh spinach OR fresh parsley Parmesan cheese chopped walnuts garlic salt fresh-ground black pepper olive oil

Remove stems from basil. Wash leaves thoroughly in lukewarm water, and then drain well. Position knife blade in food processor bowl; add basil and next 5 ingredients, process until smooth. With processor running, pour oil through food chute in a slow, steady stream until combined. Use immediately, or place in an airtight container. Refrigerate pesto up to 1 week or freeze up to 6 months. Description: "Homemade pesto made with fresh basil, Parmesan, garlic and oil and walnuts." Cuisine: "Italian" Yield: "1 3/4 Cups" - - - - - - - - - - - - - - - - - - Per serving: 490 Calories (kcal); 49g Total Fat; (88% calories from fat); 11g Protein; 4g Carbohydrate; 12mg Cholesterol; 414mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Serving Ideas : Toss pesto over hot spaghetti, linguine, or fettuccine. One pound of pasta is the right amount for one 4-serving recipe of pesto. Stir 2 tablespoons pesto into one 8-ounce carton of commercial sour cream for an instant dip for raw vegetables. Serve warmed pesto as a topper for baked potatoes. Allow about 1 tablespoon per potato. Spread a small amount of pesto over slices of French bread, and then toast before serving. Stir about 3 tablespoons pesto into a can of commercial tomato soup (diluted as the can directs). The soup with the pesto will taste amazingly homemade. Try pesto as an omelet filling! Stir 2 tablespoons pesto into 1/2 cup of softened unsalted butter. Serve as a bread spread or toss it with hot vegetables. Melt the butter for dipping fresh shrimp or lobster. Nutr. Assoc. : 0 0 2130706543 0 2130706543 0 0 0 0 161 0

* Exported from MasterCook * Fresh Tomatoes Stuffed with Corn Salad Recipe By Serving Size Categories :Dee Bell : 4 Preparation Time :0:30 : Main Course Summer

Salad Vegetarian

Amount -------4 1/2 4 4 3

Measure -----------medium leaves sprigs tablespoons

Ingredient -- Preparation Method -------------------------------(to large) tomatoes -- washed, cored Corn Salad -- (see recipe) lettuce (optional) -- washed and dried parsley, for garnish (optional) chopped parsley (optional)

Wash and core tomatoes. Prepare the Corn Salad recipe in this cookbook. Stuff tomatoes with the Corn Salad. Wash lettuce leaves and place each on individual plates. Place a stuffed tomato on each of the lettuce leaves. Chill for at least 20 minutes. On each serving, place half of an egg, cut into wedges alongside the stuffed tomato, sprinkle with paprika. Garnish tomato with a sprig of parsley (optional). Serve. Description: "Summer's bounty stuffed with Corn Salad." Cuisine: "American" Ratings : Cholesterol Rating 1 Complexity 1 Fanciness 4 Kid Appeal 3 Serving Temperature 2 - - - - - -

Complete Meal 8 Cost 3 Good For Crowds 9 Portability 9 - - - - - - - - - - - - -

Per serving: 116 Calories (kcal); 3g Total Fat; (17% calories from fat); 5g Protein; 23g Carbohydrate; 0mg Cholesterol; 120mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26367 0 3921 1036 1036 * Exported from MasterCook * Corn Salad Recipe By Serving Size Categories Amount -------2 1/2 :Dee Bell : 3 Preparation Time :0:10 : Salad Vegetable

Summer

Measure -----------cups

Ingredient -- Preparation Method -------------------------------fresh corn kernels

2 1/2 1/2 2 1 1 2 3 2

cups cup tablespoons tablespoon tablespoon teaspoons tablespoons teaspoons teaspoon teaspoon teaspoon

1/4 1/8 1/8

OR frozen corn -- thawed chopped cucumber minced green bell pepper minced red bell pepper chopped chives OR finely minced onions raspberry vinegar or white wine vinegar olive oil salt black pepper paprika

Toss corn, cucumber, peppers and chives gently together in a bowl. Mix vinegar, oil, salt, pepper and paprika together and whisk vigorously. Pour the vinegar mixture over the corn mixture and toss to mix. Serve in small salad bowls or by rolling up in lettuce leaves. Description: "Fresh or frozen corn and vegetable salad." Cuisine: "American" Ratings : Cholesterol Rating 0 Complexity 1 Difficulty 1 Fat Content 1 Kid Appeal 3 Serving Temperature 3 - - - - - -

Complete Meal 3 Cost 1 Fanciness 3 Good For Crowds 10 Portability 8 - - - - - - - - - - - - -

Per serving: 154 Calories (kcal); 4g Total Fat; (20% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 183mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Delicious variations would be the addition of fresh chopped parsley, fresh chopped basil, or a little fresh chopped mint. Nutr. Assoc. : 0 0 2130706543 3010 20088 0 0 0 2130706543 4688 0 0 0 0 * Exported from MasterCook * Fresh Tomatoes Stuffed with Rice Salad Recipe By Serving Size Categories :Dee Bell : 4 Preparation Time :0:30 : Main Course Summer

Salad Vegetarian

Amount -------4 4 4 1/2

Measure -----------medium large leaves

Ingredient -- Preparation Method -------------------------------tomatoes -- washed, cored OR tomatoes -- washed, cored lettuce (optional) -- washed & dried Rice Salad -- (see recipe)

2 4 1/8 teaspoon

hard boiled eggs, for garnish (optional) paprika (optional) -- as garnish for the hard boiled egg parsley sprigs, for garnish (optional)

Wash and core tomatoes. Prepare the Rice Salad 2 recipe in this cookbook. Stuff tomatoes with the Rice Salad. Wash lettuce leaves and place each on individual plates. Place a stuffed tomato on each of the lettuce leaves. Chill for at least 20 minutes. On each serving, place half of an egg, cut into wedges alongside the stuffed tomato, sprinkle with paprika. Garnish tomato with a sprig of parsley (optional). Serve. Description: "Summer's bounty stuffed with Rice Salad." Cuisine: "American" Ratings : Cholesterol Rating 1 Complexity 2 Fanciness 4 Kid Appeal 5 Serving Temperature 2 - - - - - -

Complete Meal 8 Cost 3 Good For Crowds 9 Portability 9 - - - - - - - - - - - - -

Per serving: 354 Calories (kcal); 20g Total Fat; (50% calories from fat); 20g Protein; 24g Carbohydrate; 245mg Cholesterol; 352mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26367 0 2130706543 810 0 3673 1032 1035 * Exported from MasterCook * Rice Salad Recipe By Serving Size Categories :Joyce Tubbs : 8 Preparation Time :1:00 : Main Course Seafood

Poultry Side Dish

Amount -------3 5 1 1/2 1 1/4 1/2 1 1/2 1 1/2 1 1/2 1 1/2

Measure -----------cups bunch cup teaspoon teaspoon cup cups cups cups cups

Ingredient -- Preparation Method -------------------------------cooked brown rice eggs -- cooked, chopped green onions chopped celery seasoned salt pepper mayonnaise cubed chicken -- cooked OR tuna -- as a substitute OR turkey -- as a substitute OR shrimp -- as a substitute OR

1 1/2

cups

kinds of cheese -- as a substitute

Cube chicken and saut�, unless using precooked leftovers. Cook brown rice and hard-boil eggs. Cool, and meanwhile, chop vegetables. Toss all together with mayonnaise and seasoning and chill. Description: "Chilled brown rice salad with chopped egg, vegetables, chicken and a mayonnaise dressing." Cuisine: "American" Ratings : Complete Meal 5 Complexity 1 Cost 1 Difficulty 2 Fanciness 3 Good For Crowds 10 Kid Appeal 4 Portability 10 - - - - - - - - - - - - - - - - - - Per serving: 288 Calories (kcal); 17g Total Fat; (53% calories from fat); 16g Protein; 18g Carbohydrate; 139mg Cholesterol; 309mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Salad or main dish from M. A. Hardison, Santa Paula. Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543 0 0 0 2130706543 0 2130706543 0 2130706543 0 * Exported from MasterCook * Fresh Tomatoes Stuffed with Tuna Salad Recipe By Serving Size Categories :Dee Bell : 4 Preparation Time :0:30 : International Salad

Main Course Seafood

Amount -------4 4 4 2 4 3 1/8

Measure -----------medium large leaves teaspoon sprigs tablespoons

Ingredient -- Preparation Method -------------------------------tomatoes -- washed, cored OR tomatoes -- washed, cored Tuna Spread - any variation -- (see recipes) lettuce (optional) -- washed and dried hard-boiled eggs, for garnish (optional) paprika (optional) -- as garnish for the hard-boiled egg parsley sprigs, for garnish (optional) chopped parsley (optional)

Wash and core tomatoes. Prepare any variation of the Tuna Spread recipe in this cookbook. If using the standard version, add chopped parsley (optional). Stuff the tomatoes with the tuna mixture. Wash lettuce leaves and place each on individual plates. Place a stuffed tomato on each of the lettuce leaves. Chill for at least 20 minutes. On each serving, place half of an egg, cut into wedges alongside the stuffed tomato, sprinkle with paprika. Garnish tomato with a sprig of parsley (optional). Serve.

Description: "Summer's bounty stuffed with standard tuna salad or with Indian Tuna Salad." Cuisine: "Indian" Ratings : Cholesterol Rating 1 Complete Meal 8 Complexity 1 Cost 3 Fanciness 4 Good For Crowds 9 Kid Appeal 6 Portability 9 Serving Temperature 2 - - - - - - - - - - - - - - - - - - Per serving: 214 Calories (kcal); 12g Total Fat; (46% calories from fat); 17g Protein; 13g Carbohydrate; 121mg Cholesterol; 300mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : This can be varied in as many ways as you can imagine, including cooking fresh tuna with which to make your tuna salad. Nutr. Assoc. : 5296 0 2130706543 0 0 3673 1032 0 2682 * Exported from MasterCook * Tuna Spread Recipe By Serving Size Categories Amount -------6 2 1 2 2 1 1/2 1 1/4 2 2 1 :Dee Bell : 2 Preparation Time :0:05 : Main Course Summer

Seafood

Measure -----------ounces tablespoons stalk tablespoons tablespoons teaspoons tablespoon teaspoon tablespoons teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------canned tuna -- drained mayonnaise FOR BASIC TUNA SPREAD ADD: celery -- minced pickle relish FOR INDIAN TUNA SPREAD ADD: chopped peanuts minced onions chopped raisins curry FOR HOOSIER TUNA SPREAD ADD: corn -- cooked or fresh minced green bell pepper, red bell peppers, or roasted red peppers minced onions

Drain tuna, mince vegetables and mix together desired ingredients. Spread on bread, toast or focaccia and serve or grill with cheese. Description: "Tuna spread for sandwiches and salads, with variation ideas."

Cuisine: "American" Ratings

: Cholesterol Rating 4 Complexity 1 Difficulty 0 Fat Content 4 Kid Appeal 7

Complete Meal 7 Cost 2 Fanciness 1 Good For Crowds 10 - - - - - - - - - - - - - - - - - - -

Per serving: 297 Calories (kcal); 17g Total Fat; (50% calories from fat); 25g Protein; 14g Carbohydrate; 30mg Cholesterol; 514mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : A few basics for tuna which can be served in sandwiches, on salads or stuffed into summer's fresh tomatoes. You can also mash a hard-boiled egg into the tuna mixture for added depth. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 4680 3028 0 0 0 3572 0 * Exported from MasterCook * Friday Night Brisket Recipe By Serving Size Categories Amount -------3 1/2 1 1 1 1 1 : : 6 : Beef Preparation Time :4:00

Main Course

Measure -----------pounds package slice tablespoon cup cup

Ingredient -- Preparation Method -------------------------------beef brisket onion soup mix white bread -- crusts trimmed Dijon mustard water dry red wine

Preheat oven to 350 degrees F. Trim fat off of meat. Cover the slice of bread with the Dijon mustard and place in roast pan. Pour water over the bread and place brisket on top. Pour wine over the meat. Sprinkle Onion Soup Mix evenly over the top of the meat. Cover. Check every half hour or so to make sure there is ample liquid in pan; about an inch. Add more water or wine as needed. Roast for about 2 1/2 to 3 hours or until the meat is just about tender. Uncover and allow to brown. Remove from pan and place on carving board to cool; about 1/2 hour. Pour gravy from pan and deglaze, removing all of the brown specks. Remove fat. Carve meat across the grain in about 1/4" slices and place in an oven proof pan. Pour over about 3/4 cup of the gravy, cover and reheat. Reheat the remainder of

the gravy and offer on the side. Description: "Beef brisket oven-roasted with Onion Soup Mix and red wine." - - - - - - - - - - - - - - - - - - Per serving: 887 Calories (kcal); 71g Total Fat; (75% calories from fat); 46g Protein; 6g Carbohydrate; 194mg Cholesterol; 832mg Sodium Food Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates NOTES : Leftovers provide endless possibilities. Nutr. Assoc. : 0 0 2334 0 0 0 * Exported from MasterCook * Fried Beer Batter-Coated Strawberries Recipe By Serving Size Categories Amount -------1/4 1/2 2 2/3 2/3 1 1/2 16 2 : : 4 Preparation Time :0:20 : Dessert International

Fried

Measure -----------cup tablespoon quarts cup cup tablespoons large tablespoons

Ingredient -- Preparation Method -------------------------------APRICOT SAUCE apricot jam dark rum FRIED BEER BATTER-COATED STRAWBERRIES pure olive oil -- for frying white flour beer granulated sugar strawberries powdered sugar

TO PREPARE: For the sauce, bring apricot jam, rum, and 1/4 cup water to boil in a small nonreactive saucepan. Simmer to blend flavors, about 4 minutes; cover and keep sauce warm. TO COOK: For the strawberries, heat oil in a Dutch oven or electric deep fryer to 365�F. Mix flour, beer, and sugar in a small bowl. Dip each strawberry in this batter just before placing it in the hot oil. Working in batches to avoid overcrowding, fry strawberries until golden brown, 2 to 3 minutes. Drain strawberries on paper towels. TO SERVE: Dust strawberries with confectioners' sugar and serve immediately with Apricot Sauce. Description: "Tempura-like treatment of fresh berries in a tangy batter, accompanied by a spiked apricot sauce." Cuisine: "Spanish" Source:

"Cook's Magazine April 1990" - - - - - - - - - - - - - - - - - - Per serving: 4010 Calories (kcal); 432g Total Fat; (95% calories from fat); 3g Protein; 42g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 86 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Although beer batter is most often used to coat seafood or chicken, its light texture and subtly sweet, fermented flavor complements fruit. Use it also to coat apple or peach wedges for frying. Nutr. Assoc. : 0 0 0 0 0 986 0 0 0 901436 0 * Exported from MasterCook * Fried Cinnamon Pastries with Honey Glaze Recipe By Serving Size Categories : : 12 Preparation Time :24:00 : Bread Fried

Dessert International

Amount -------1/2 4 2 1/2 2 1 3 1/4 2

Measure -----------cup cup cups cup tablespoons teaspoon quarts

Ingredient -- Preparation Method -------------------------------vegetable oil lemon zest (2 by 1/2-inch strips) cinnamon (2 1/2-inch sticks) dry white wine white flour honey powdered sugar ground cinnamon olive oil -- for frying

TO PREPARE: Cook vegetable oil and strips of lemon zest in a small saucepan over medium-high heat until lemon zest is dark brown, about 10 minutes. Remove and discard zest. Cool vegetable oil slightly, then add cinnamon sticks. Cover the pan with plastic wrap and let oil stand overnight. Then remove and discard cinnamon sticks. Mix this cinnamon-flavored oil, the white wine, and the flour in a medium bowl; knead this dough in the bowl until is smooth, about 2 minutes. Flatten the dough into a disk, wrap it in plastic wrap, and let it rest 30 minutes. On a lightly floured work surface, roll the dough into a 14- by 10-inch rectangle, about 1/8inch thick. Cut this dough rectangle into seventy 2- by 1-inch strips; cover the dough strips with a kitchen towel and let them rest again for 30 minutes. TO COOK: Bring the honey and 1/4 cup water to boil in a small saucepan; simmer 15 minutes. Cover this honey mixture and keep it warm. Mix confectioners' sugar and cinnamon in a small bowl; set this cinnamon-sugar aside. Meanwhile, heat the oil in a Dutch oven or electric deep fryer to 365�F. Working in batches to avoid overcrowding, fry the dough strips until they are golden brown, 2 to 3 minutes. Drain these fried pastries on paper towels.

Dip each pastry in the honey mixture, then transfer pastry to a wire rack to allow excess honey to drain. Cool to room temperature, then dust pastries with the cinnamon-sugar. (Can be stored in an airtight container up to 3 days.) Serves: 8 to 12 Prep time: 1 day Description: "Husky fried dough strips suffused with a light honey mixture." Cuisine: "Mediterranean" Source: "Cook's Magazine April 1990" - - - - - - - - - - - - - - - - - - Per serving: 1536 Calories (kcal); 153g Total Fat; (88% calories from fat); 2g Protein; 43g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 30 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Unlike most fried foods, which are at their best when served immediately, these pastries are better when fried, dipped in a warm honey glaze, and left to stand several hours before serving. The honey coating penetrates the pastry, but does not make it soggy. Nutr. Assoc. : 0 802 2705 0 0 0 0 0 0 * Exported from MasterCook * Fried Grits Recipe By Serving Size Categories Amount -------4 1 2 4 8 1 1/2 1 1/2 : : 12 Preparation Time :4:00 : Fried

Side Dish

Measure -----------cups cup tablespoons cup whole cups cups

1/2

Ingredient -- Preparation Method -------------------------------milk Salt Pepper quick grits plus quick grits heavy cream eggs AND egg yolks white flour bread crumbs Oil -- for frying

PREPARATION: Butter an 11-by 17-inch jelly-roll pan. Bring milk to a boil in a heavy saucepan and season with 1 teaspoon salt and 1/4 teaspoon pepper. Add the grits and stir to remove any lumps. Bring to a simmer, cover, and cook over medium-low heat until grits are thick, about 5 minutes. Meanwhile, beat the heavy cream and egg yolks together.

Gradually add the yolk mixture to the grits, bring to a simmer, and cook until grits are very thick, about 5 minutes. Pour mixture into prepared pan, cool to room temperature, cover, and refrigerate until firm, about 4 hours. Recipe can be made to this point a few days ahead. Cut grits into 12 squares. Then cut each square in half diagonally to make 24 triangles. Lightly beat the 4 whole eggs. Dredge grits in the flour, dip into the eggs, and then dredge in bread crumbs. Recipe can be made to this point a few hours ahead. COOKING AND SERVING: Heat about 1/4 inch of peanut oil in a large frying pan. Cook the grits in batches, turning once, until golden, about 6 minutes total. Drain and serve warm. Description: "Quintessentially Southern "fried mush" in a crispy egg-bread crumb crust." Cuisine: "American" Source: "Cook's Magazine November 1987" Yield: "24 Triangels" - - - - - - - - - - - - - - - - - - Per serving: 310 Calories (kcal); 12g Total Fat; (36% calories from fat); 11g Protein; 38g Carbohydrate; 229mg Cholesterol; 184mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : If you love fried polenta, these crisp triangles are for you. They're wonderful with almost any game, furred or feathered. Nutr. Assoc. : 0 0 0 689 689 0 3218 0 0 0 0 0 * Exported from MasterCook * Fried Mussels with Ham-Sherry Stuffing Recipe By Serving Size Categories : : 6 Preparation Time :2:00 : Appetizer International

Fried Seafood

Amount -------24 1 3 1 1/2 1/4 1/2

Measure -----------medium tablespoon small tablespoons medium clove cup teaspoon

Ingredient -- Preparation Method -------------------------------STUFFED MUSSELS mussels -- scrubbed and "beards" trimmed olive oil onion -- minced minced ham garlic -- minced dry bread crumbs paprika

1 1/2 2

tablespoons teaspoons

minced parsley dry sherry Salt Ground black pepper B�CHAMEL COATING butter white flour milk Salt Ground white pepper olive oil -- for frying dry bread crumbs grated Parmesan cheese egg -- beaten with 2 tablespoons water

3 1/4 1/2

tablespoons cup cup

2 1 1 1

quarts cup tablespoon

TO PREPARE: For the mussels, bring 3/4 cup water to boil in a skillet. Add mussels; cover and simmer until the shells open, about 3 minutes. (Discard any mussels that do not open.) Remove mussels in their shells from the pan; strain cooking liquid through a fine sieve, reserving 1/2 cup cooking liquid for B�chamel Coating. Remove the mussels from their shells and mince them fine. Reserve 18 mussel halfshells; discard remaining shells. Heat olive oil in a small skillet. Add onions; saut� until softened, about 1 minute. Add ham and garlic; saut� until the garlic is fragrant, about 1 minute. Remove from heat, stir in mussels, breadcrumbs, paprika, parsley, and sherry. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper or to taste. Fill each reserved half-shell with 1 teaspoon of this mixture; set aside. For the B�chamel Coating, heat the butter in a small saucepan. Add the flour; cook over low heat, stirring constantly until the flour is incorporated into the butter, about 30 seconds. Continuing to stir constantly, gradually add the milk and the reserved mussel cooking liquid. Simmer, still stirring constantly, until the b�chamel thickens, about 2 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon white pepper or to taste; cool the b�chamel to room temperature. Spoon the b�chamel atop the stuffing in each mussel half-shell so that the stuffing is totally covered; refrigerate until b�chamel is firm, about 1 hour. (Can be covered and refrigerated overnight.) TO COOK: Heat oven to 200�F. Heat olive oil in a Dutch oven or electric deep fryer to 365�F. Mix the breadcrumbs and Parmesan cheese in a bowl. Dip the b�chamelcoated top of each stuffed mussel into the egg mixture, then dredge top of each mussel in breadcrumb mixture. Working in batches to avoid overcrowding, fry stuffed mussels, breaded side down, until golden brown, about 2 minutes. Drain mussels on paper towels; transfer to a heatproof platter and keep them warm in the oven until ready to eat. Yield: 18 Description: "Chopped steamed mussels mixed with a savory stuffing and browned in the shell in a B�chamel coating with bread crumbs."

Cuisine: "Spanish" Source: "Cook's Magazine April 1990" - - - - - - - - - - - - - - - - - - Per serving: 2832 Calories (kcal); 302g Total Fat; (94% calories from fat); 14g Protein; 25g Carbohydrate; 73mg Cholesterol; 560mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 60 Fat; 0 Other Carbohydrates NOTES : Because these mussels are fried and served in their half-shells, they make easy-to-serve hors d'oeuvres - the shells double as eating utensils. Choose medium-sized mussels (the best size for party fare) whose shells are tightly closed� an indication that they are fresh. This recipe can be prepared one day ahead of serving, through the point where you cover the mussels with the creamy B�chamel Coating. Nutr. Assoc. : 0 26416 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Pumpkin or Sweet Potato Chips with Cayenne Recipe By Serving Size Categories : : 4 Preparation Time :0:30 : Appetizer Fried Winter

Fall Side Dish

Amount -------2 2 3/4 1/2 3/4 1/4

Measure -----------pounds cup teaspoon teaspoon cup cups cup

1 2

Ingredient -- Preparation Method -------------------------------pumpkin -- peeled and seeded OR large sweet potatoes -- ( 2 to 3 ) white flour salt cayenne pepper milk peanut oil for frying chopped cilantro

Cut pumpkin or sweet potatoes into 1/8-inch slices; if using pumpkin, cut slices into 1- by 1/2-inch rectangles. In a bowl, combine flour, salt, and 1/4 teaspoon of the cayenne. Pour milk into a large bowl and dip in pumpkin or sweet potato slices, one by one. Coat each slice with seasoned flour and shake off excess. Heat oil to 370�F. In 2 separate batches, fry pumpkin slices or sweet potato until crisp, gently stirring chips so that all slices cook evenly, 3 to 5 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with remaining cayenne. Put cilantro leaves into a large strainer and lower into oil for about 5 seconds. Drain on paper towels, sprinkle fried cilantro leaves over pumpkin or sweet potato

chips, and serve immediately. Description: "A novel appetizer or vegetable accompaniment." Cuisine: "American" Source: "Cook's Magazine September 1984" Ratings : Cost 2 Depth 3 Difficulty 3 Fanciness 7 Fat Content 7 Freeze-ability 0 Good For Crowds 0 Intensity 3 Intricacy 3 Kid Appeal 3 Looks 5 Portability 0 Richness 5 Serving Temperature 8 Sweetness 7 - - - - - - - - - - - - - - - - - - Per serving: 1138 Calories (kcal); 111g Total Fat; (85% calories from fat); 7g Protein; 36g Carbohydrate; 8mg Cholesterol; 300mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 2130706543 0 0 0 0 1074 0 * Exported from MasterCook * Fried Swordfish with Mediterranean Spices Recipe By Serving Size Categories : : 4 Preparation Time :1:30 : Appetizer International Seafood

Fried Main Course

Amount -------1/2 1/2 1/2 1/2 1/2 1/2 3 1 1 1/2 3 1/2

Measure -----------cup teaspoon teaspoon teaspoon teaspoon teaspoon medium cloves pounds quarts cup

Ingredient -- Preparation Method -------------------------------white wine vinegar paprika dried red pepper flakes oregano ground cumin thyme garlic -- minced bay leaf Salt swordfish -- cut in 1" pieces olive oil -- for frying white flour

TO PREPARE: Mix first 8 ingredients plus 1/2 teaspoon salt in a medium nonreactive bowl. Add swordfish pieces; toss to coat. Cover and let stand at room temperature at least 1 hour. (Can be marinated up to 3 hours.) TO COOK: Heat oven to 200�F. Heat oil in a Dutch oven or electric deep fryer to 365�F. Transfer swordfish from marinade to a sieve. Drain swordfish; discard

marinade. Pat swordfish pieces dry with paper towels, then dredge in flour. Working in batches to avoid overcrowding, fry swordfish until golden brown, 2 to 3 minutes. Drain swordfish pieces on paper towel; transfer to a heatproof platter and keep them warm in the oven until ready to serve. (Can be kept warm in the oven up to 1/2 hour.) Description: "Swordfish pieces marinated in sunny herbs and spices, then deep-fried." Cuisine: "Mediterranean" Source: "Cook's Magazine April 1990" - - - - - - - - - - - - - - - - - - Per serving: 6002 Calories (kcal); 655g Total Fat; (96% calories from fat); 36g Protein; 15g Carbohydrate; 66mg Cholesterol; 155mg Sodium Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 129 1/2 Fat; 0 Other Carbohydrates NOTES : Marinated in white wine vinegar and a m�lange of spices, these bite-size swordfish pieces can be served as an appetizer or a main course. Or, to save time, you can marinate the swordfish in lemon juice with chopped garlic, instead of the mixture given here. You also can substitute any firm-fleshed fish, such as shark or tuna, for the swordfish. Nutr. Assoc. : 0 0 4714 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fudge Sauce Recipe By Serving Size Categories Amount -------1/4 6 1 1/2 :Dee Bell : 4 Preparation Time :0:10 : Dessert Topping

Sauce

Measure -----------cup tablespoons cup cup

Ingredient -- Preparation Method -------------------------------butter cocoa granulated sugar milk

Melt butter in pan. Blend cocoa and sugar. Remove from heat and add cocoa mixture. Stir in milk and cook until it boils, then 3 more minutes. Serve warm (immediately) over ice cream or frozen yogurt. Description: "A rich chocolate sauce with great texture for ice cream." Cuisine: "American" Yield: "1 Cup" Ratings : Cholesterol Rating 3 Complexity 0

Cost 1 Difficulty 1 Good For Crowds 10 Richness 9 Sweetness 9

Depth 3 Fat Content 6 Kid Appeal 10 Serving Temperature 8 - - - - - - - - - - - - - - - - - - -

Per serving: 332 Calories (kcal); 14g Total Fat; (34% calories from fat); 3g Protein; 56g Carbohydrate; 35mg Cholesterol; 134mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Galantine of Chicken Recipe By Serving Size Categories Amount -------1 1 1/4 2 2 1 2 1 :Susan Carlisle : 8 Preparation Time :2:00 : International Poultry

Main Course

Measure -----------pounds tablespoons cup tablespoons cup

Ingredient -- Preparation Method -------------------------------chicken -- boned ground chicken or turkey sweet Italian sausages chopped parsley crushed stuffing currants -- optional chopped walnuts Oil -- for roasting

Boning the Chicken: Using a sharp knife, cut off wing tips at the second joint. Cut through skin of the chicken down the center back. Separate flesh from backbone on one side with the tip of the knife. Then, following the shape of the bones, gradually ease flesh away from the bones, disjointing leg and wing bones from the carcass. Repeat process with the other side of the chicken. Holding the rib cage away from the chicken, cut breastbone from the flesh. Hold up the thigh with one hand, cut around the top of the bone to remove flesh, scrape down the bone to the next joint, cut around flesh again, scrape down to the end and remove bone. Repeat with other leg bone and both wings. Turn flesh of legs and wings inside the chicken. Stuffing: Preheat oven to 350�F. In a large bowl combine ground meat, parsley, stuffing, currants and walnuts; mix well. Place chicken skin side down and remove excess neck skin and any large fat pockets. Place meat-stuffing mixture on the flesh side of the chicken. Fold one side of the chicken over the stuffing mixture, then bring the other side to match. Sew the chicken flesh together using a needle and dark thread. Tie the chicken with string at about 1-1/2 inch intervals to keep galantine in shape during cooking. Rub chicken all over with cooking oil. Place galantine on a rack in a roasting pan. Bake for 1 to 1-1/4 hours or until chicken is tender and golden. Let stand for 15 minutes, remove string and thread and slice for serving.

Description: "Deboned, whole chicken sewn closed around a sausage, walnut, ground fowl and currant stuffing; then oven-roasted." Cuisine: "French" - - - - - - - - - - - - - - - - - - Per serving: 801 Calories (kcal); 55g Total Fat; (63% calories from fat); 63g Protein; 11g Carbohydrate; 258mg Cholesterol; 538mg Sodium Food Exchanges: 1/2 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates NOTES : Serve this galantine hot or cold. Galantine can be frozen, cooked or uncooked, for up to two months. It is unsuitable for the microwave. Nutr. Assoc. : 0 3610 3775 0 5164 0 0 0 * Exported from MasterCook * Ganza Recipe By Serving Size Categories Amount -------3 3/4 1/8 1/2 1 1/2 2 :Jack Ligon : 4 Preparation Time :0:15 : Breakfast International

Fried

Measure -----------cup teaspoon teaspoon cups tablespoons

Ingredient -- Preparation Method -------------------------------eggs milk salt granulated white sugar white wheat flour brown sugar -- sprinkle over mixture before serving

Mix all ingredients in a blender and pour into 1/4 inch of oil on medium heat setting in a cast iron pan. Using two forks criss-cross through the mixture until golden brown. Description: "An egg and flour breakfast meal; sort of like a scrambled, stovetop souffl�." Cuisine: "Mediterranean" - - - - - - - - - - - - - - - - - - Per serving: 267 Calories (kcal); 5g Total Fat; (18% calories from fat); 10g Protein; 43g Carbohydrate; 146mg Cholesterol; 133mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 1440 3309 0 0

* Exported from MasterCook * Garden Herb Penne Recipe By Serving Size Categories :Karen Beckman : 5 Preparation Time :0:20 : International Salad

Pasta Sauce

Amount -------3/4 2 1 1 1 1 1/4

Measure -----------cup pounds pinch pinch cup pound cup

Ingredient -- Preparation Method -------------------------------fresh herbs, a combination of: fresh basil, fresh oregano, fresh thyme and fresh parsley tomato -- diced salt black pepper olive oil penne grated lowfat Cheddar cheese

Combine herbs, onion, oil, tomatoes, salt and pepper. Cook pasta al dente. Toss with tomato, herb, oil mixture. Sprinkle with cheese and serve. Description: "Penne pasta tossed with raw fresh tomatoes, five herbs, onion and olive oil; topped with lowfat Cheddar." Cuisine: "Italian" - - - - - - - - - - - - - - - - - - Per serving: 500 Calories (kcal); 13g Total Fat; (22% calories from fat); 20g Protein; 76g Carbohydrate; 4mg Cholesterol; 210mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Original low-fat main dish. Nutr. Assoc. : 27170 0 0 0 0 4363 26115 * Exported from MasterCook * Garden Macaroni Salad Recipe By Serving Size Categories : : 6 Preparation Time :2:00 : Pasta Side Dish

Salad Vegetable

Amount -------1 drained 2

Measure -----------cup tablespoons

Ingredient -- Preparation Method -------------------------------elbow macaroni -- cooked, rinsed with cold water, and cider vinegar

1 1 2 2 1 1 1/8 1/2

cup teaspoon tablespoons teaspoons teaspoon cup cup cup

mayonnaise salt fresh dill OR dried dill pepper chopped cucumber -- seeded quartered cherry tomatoes sliced green onions

In large bowl combine mayonnaise, vinegar, dill, salt and pepper. Add cooked elbow macaroni, cucumber, and onions; toss to coat well. Cover, chill. Description: "Macaroni salad of fresh dill, peppers, onion and cherry tomatoes tossed with a mayonnaise dressing." Cuisine: "American" Yield: "6 Cups" Ratings : Cholesterol Rating 3 Complete Meal 3 Complexity 1 Cost 1 Difficulty 3 Fanciness 2 Fat Content 5 Good For Crowds 10 Intricacy 3 Kid Appeal 2 Portability 10 Serving Temperature 3 - - - - - - - - - - - - - - - - - - Per serving: 309 Calories (kcal); 31g Total Fat; (85% calories from fat); 2g Protein; 10g Carbohydrate; 13mg Cholesterol; 568mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : A good salad for chicken wings, hamburgers, etc. Nutr. Assoc. : 0 0 0 0 3360 0 2130706543 0 3010 20018 0 * Exported from MasterCook * Garlic Grilled Steaks Recipe By Serving Size Categories Amount -------6 1/2 1/2 : : 6 Preparation Time :6:00 : Beef Main Course

Grilled

Measure ------------

Ingredient -- Preparation Method -------------------------------sirloin steaks MARINADE olive oil cilantro -- chopped black pepper garlic -- chopped

1 4

cup cup teaspoon cloves

1/2

cup

lime juice

Combine marinade ingredients in airtight container. Add steaks and turn to coat. Refrigerate at least 4 hours. Can be refrigerated overnight. Prepare barbecue (medium heat). Grill steaks until desired doneness. Carefully pour marinade over cooked side after turning. Description: "Top sirloin steaks bathed in a garlic, cilantro and lime marinade." Cuisine: "American" Ratings : Cholesterol Rating 3 Complete Meal 5 Complexity 1 Depth 3 Difficulty 0 Fanciness 2 Fat Content 7 Good For Crowds 10 Kid Appeal 6 Portability 3 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 175 Calories (kcal); 18g Total Fat; (89% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 39734 0 0 0 0 0 0 0 * Exported from MasterCook * Garlic-Coriander Sauce Recipe By Serving Size Categories Amount -------1/4 1 1 4 1 1 1/4 : : 4 Preparation Time :0:10 : International

Sauce

Measure -----------small teaspoon clove sprigs teaspoon pinch cup teaspoon

1/2 1/2

Ingredient -- Preparation Method -------------------------------fresh hot pepper -- crushed OR dried red pepper flakes garlic scallion -- green part only fresh coriander -- stems only minced fresh ginger root granulated sugar vegetable oil sesame oil

Stem and seed the hot red pepper. Mince the garlic, scallion, and coriander stems. Put all sauce ingredients except the oils in a bowl. In a saucepan, heat the vegetable oil to 400�F and add to ingredients in bowl. Stir in the sesame oil; cool to room temperature. Description: "Savory sauce for steamed bean curd or chicken." Cuisine:

"Chinese" Source: "Cook's Magazine May 1988" Yield: "1/2 Cup" - - - - - - - - - - - - - - - - - - Per serving: 255 Calories (kcal); 28g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3782 0 2130706543 0 0 0 26086 0 0 0 * Exported from MasterCook * German Applesauce Meatloaf Recipe By Serving Size Categories :Joyce Tubbs : 6 Preparation Time :3:00 : Baked International Pork

Beef Main Course

Amount -------1 1 1/2 1/2 1/2 1 1 3 2 1/4

Measure -----------cup pounds pound cup cup tablespoons teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------applesauce ground beef ground pork chopped onions breadcrumbs egg -- beaten tomato ketchup salt pepper

Mix all ingredients; pack in loaf pan. Bake for 2 hours at 350 degrees F. Description: "A ground beef and pork meatloaf flavored with applesauce." Cuisine: "German" Yield: "1 Loaf" T(Baking Time): "2:00" Ratings : Cholesterol Rating 3 Complete Meal 5 Complexity 1 Cost 3 Depth 2 Difficulty 1 Fanciness 3 Fat Content 4 Good For Crowds 10 Kid Appeal 10 Portability 7 Serving Temperature 10 - - - - - - - - - - - - - - - - - - -

Per serving: 579 Calories (kcal); 40g Total Fat; (62% calories from fat); 29g Protein; 25g Carbohydrate; 155mg Cholesterol; 1064mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 196 0 774 0 0 * Exported from MasterCook * Ginger and Sesame-Scented Rack of Lamb Recipe By Serving Size Categories : : 6 Preparation Time :24:00 : International

Lamb

Amount Measure -------- -----------1 stalk 2 medium cloves 1 large 2 tablespoons 1 tablespoon 2 racks 1/4 lbs. each)

Ingredient -- Preparation Method -------------------------------(1-inch) fresh ginger root garlic orange soy sauce dark sesame oil lamb -- chine bones removed and ribs "frenched" (about 1

PREPARATION: Peel the ginger and garlic. Remove two 1-inch by 3-inch strips of zest from the orange. Squeeze 1/3 cup orange juice into the workbowl of a food processor fitted with the metal blade. Add the ginger, garlic, soy sauce, and sesame oil, and process until smooth. Put the lamb in a large bowl and rub the meat with the ginger paste. Refrigerate, covered, for 24 hours, turning the racks occasionally in the seasoning paste. COOKING: Bring meat to room temperature. Adjust oven rack to high position and heat oven to 450�F. Wrap the rib bones in foil to prevent blackening and put the racks meat-side up in a shallow roasting pan. Spread any remaining ginger paste over the meat and roast for 10 minutes. Lower oven to 350�F and roast until the internal temperature of the meat at the thickest point registers 130�F (medium rare), 15-20 minutes. SERVING: Let racks rest 5 minutes, cut into chops and serve immediately. Serves: 4 to 6 Prep Time: More than 1 day Description: "The rack, or rib roast is a very tender and elegant cut." Cuisine: "Middle Eastern" Source: "Cook's Magazine September/October 1988" - - - - - - - - - - - - - - - - - - Per serving: 63 Calories (kcal); 4g Total Fat; (61% calories from fat); 2g

Protein; 4g Carbohydrate; 7mg Cholesterol; 349mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Ask the butcher to remove the chine bone from each rack, to trim and "french" the ribs, remove the fell, and trim the fat to no more than 1/4-inch in thickness. To present the racks standing upright, slice a thin wedge of meat off the bottom of the eye. This creates a flat base and simplifies carving. Nutr. Assoc. : 3366 0 0 0 0 3831 * Exported from MasterCook * Goulash Recipe By Serving Size Categories Amount -------1 1/2 4 2 2 3 2 1 1/2 :Riny Bos : 4 Preparation Time :3:00 : Beef Main Course

International

Measure -----------pounds ounces cups tablespoons teaspoons tablespoons

Ingredient -- Preparation Method -------------------------------beef chuck onions -- chopped butter beef bouillon tomato ketchup paprika -- or more to taste Pepper Salt cornstarch -- or more for desired thickness

Cut the meat in pieces and chop the onions. Cover the meat with paprika and add salt & pepper. Melt the butter in the pan and color the meat. Add the onions and fry for a few minutes. Add tomato ketchup and beef bouillon. Simmer for 2 1/2 to 3 hours. Thicken with cornstarch. Serve with rice and salad. Description: "Chunks of beef chuck saut�ed with onions and simmered in a thickened paprika-ketchup sauce; served with rice." Cuisine: "Hungarian" - - - - - - - - - - - - - - - - - - Per serving: 534 Calories (kcal); 39g Total Fat; (65% calories from fat); 29g Protein; 17g Carbohydrate; 129mg Cholesterol; 1021mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 774 0 0 0 0 0 * Exported from MasterCook *

Grandma's Potato Salad Recipe By Serving Size Categories Amount -------1 1 1 1/2 2 1 12 :Lisa Dugoni : 8 Preparation Time :1:00 : International Vegetable

Side Dish

Measure -----------cup tablespoon tablespoon teaspoon

1

Ingredient -- Preparation Method -------------------------------granulated white sugar white wheat flour -- heaping mustard powder salt eggs cup cider vinegar potatoes Garlic salt Pepper Onion flakes 1-ounce package Good Seasonings dry Italian dressing mix -- to taste Mayonnaise

Mix sugar, flour, dry mustard, and salt, then add eggs and vinegar. Cook over medium heat until hot, then reduce temperature to low. Cook until dressing thickens and coats the spoon, stirring constantly. Dressing will keep in the refrigerator for months. Boil whole potatoes with garlic salt, pepper, and dry minced onions. Drain water. Sprinkle a little cider vinegar over potatoes while still hot. After potatoes have cooled, cut into pieces. To make potato salad dressing, mix the following ratio: 1/3 German Sweet/Sour Salad Dressing, 2/3 mayonnaise. Add Good Seasonings dry Italian mix to taste. Description: "Potatoes dressed with a cooked, thickened egg dressing, mayonnaise and dry Italian dressing mix." Cuisine: "German" - - - - - - - - - - - - - - - - - - Per serving: 285 Calories (kcal); 3g Total Fat; (9% calories from fat); 5g Protein; 61g Carbohydrate; 47mg Cholesterol; 187mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 1440 3309 0 0 0 0 0 0 0 0 758 0 * Exported from MasterCook * Grandmother's Breakfast Special Recipe By Serving Size : : 4 Preparation Time :24:00

Categories Amount -------3 1 1 1

: Bread Measure -----------cups cup teaspoon teaspoon

Breakfast Ingredient -- Preparation Method -------------------------------white wheat flour (2 to 3 cups) milk -- more or less salt active dry yeast

Blend all ingredients together, knead and let rise overnight on the oven at room temperature. In the morning knead again, roll or press out, cut into triangles and deep fry in a skillet. Do not heat any ingredients, since it must rise all night and does not need to be hurried. Description: "A Russian breakfast dish of fried triangles of yeasted dough, prepared the evening before." - - - - - - - - - - - - - - - - - - Per serving: 382 Calories (kcal); 3g Total Fat; (7% calories from fat); 12g Protein; 75g Carbohydrate; 8mg Cholesterol; 565mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3309 0 0 0 * Exported from MasterCook * Gratin of Melting Potatoes Recipe By Serving Size Categories : : 8 Preparation Time :3:00 : Baked Side Dish Vegetarian

International Vegetable

Amount -------4 1/2 2 2 2 1/2 1 3/4 1/2 3 3 2

Measure -----------pounds small medium teaspoons teaspoon teaspoons teaspoon cups cups tablespoons

Ingredient -- Preparation Method -------------------------------potatoes cloves garlic scallions fresh thyme -- minced fresh ground nutmeg salt fresh ground white pepper half and half -- or as needed OR light cream -- or as needed butter

PREPARATION: Peel and cut potatoes into paper-thin slices. Rinse with cold water and drain. Peel and mince garlic. Trim and mince scallions. In a bowl, stir

together garlic, scallions, thyme, nutmeg, 1 3/4 teaspoons salt and 1/2 teaspoon pepper. COOKING: Heat oven to 300�F. Butter a 3- to 4-quart heatproof baking-serving dish. Put a layer of potatoes on the bottom of the dish and sprinkle with the scalliongarlic mixture. Repeat 4 times, finishing with a layer of potatoes. Pour in just enough half-and-half to cover the potatoes. Cover the dish and set over very low heat for 20 minutes. Remove cover, dot with butter, and bake until potatoes are tender, about 2 1/2 hours. Description: "Sliced potatoes baked to melting in an herbaceous cream bath." Cuisine: "French" Source: "Cook's Magazine September/October 1988" - - - - - - - - - - - - - - - - - - Per serving: 349 Calories (kcal); 14g Total Fat; (34% calories from fat); 8g Protein; 51g Carbohydrate; 41mg Cholesterol; 549mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : The potatoes are simmered in light cream until swollen and then baked until tender. Nutr. Assoc. : 0 620 0 0 962 0 0 704 0 2130706543 0 * Exported from MasterCook * Green Bananas in Balsamic-Olive Vinaigrette Recipe By Serving Size Categories : : 6 Preparation Time :1:30 : Appetizer Salad Spring

International Side Dish Summer

Amount -------2 4 2/3 1 2/3 1 4

Measure -----------cups pounds cup cups cup

Ingredient -- Preparation Method -------------------------------milk Salt green bananas -- halved crosswise balsamic vinegar Ground black pepper olive oil Kalamata olives -- pitted, quartered bay leaves

TO PREPARE: Bring milk and 2 quarts water to boil in a soup kettle. Add 1 tablespoon salt and bananas. Bring to boil and simmer until bananas are cooked but still firm, 20 to 25 minutes. Drain, peel, and cut bananas, crosswise, into 1/2inch thick slices. Mix vinegar and 1 tablespoon pepper in a large nonreactive bowl. Whisk in oil in a slow, steady stream. Stir in olives, bay leaves, and banana slices. Let stand at

room temperature at least 1 hour, then serve. (Can be refrigerated overnight.) Description: "A tropical salad with bananas boiled in milk and dressed with olive oil, balsamic vinegar and black olives." Cuisine: "Puerto Rican" Source: "Cook's Magazine April 1990" - - - - - - - - - - - - - - - - - - Per serving: 870 Calories (kcal); 74g Total Fat; (73% calories from fat); 5g Protein; 54g Carbohydrate; 11mg Cholesterol; 670mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 14 1/2 Fat; 0 Other Carbohydrates NOTES : An intriguing tropical accompaniment for grilled chicken, fish, or meat. Sweet balsamic vinegar from Italy and Kalamata olives from Greece add a crosscultural dimension to this version of escabeche - pickled green bananas. Nutr. Assoc. : 0 0 2142 0 0 0 26531 0 * Exported from MasterCook * Green Peppercorn Sauce Recipe By Serving Size Categories Amount -------1 1 2/3 1/2 1/2 1/4 1 : : 6 Preparation Time :0:15 : International

Sauce

Measure -----------tablespoon medium clove cup cup cup cup tablespoon

Ingredient -- Preparation Method -------------------------------butter garlic -- minced red wine beef stock OR canned beef broth heavy cream green peppercorns� packed in vinegar -- drained

TO PREPARE AND COOK: Heat butter in a saucepan. Add garlic; saut� until fragrant, about 30 seconds. Add wine and stock; bring to boil and cook until liquid reduces to 3/4 cup, about 5 minutes. Add cream; bring to boil and simmer until liquid reduces to 3/4 cup, about 3 minutes. Remove from heat, stir in peppercorns; cover to keep sauce warm. TO SERVE: Drizzle sauce over Lamb Kabobs or other meat and serve. Description: "Potent accompaniment for grilled meat, especially Ground-Lamb Kabobs (see recipe)." Cuisine: "Middle Eastern"

Source: "Cook's Magazine June 1990" Yield: "3/4 Cup" - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 6g Total Fat; (78% calories from fat); 1g Protein; 3g Carbohydrate; 19mg Cholesterol; 219mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 129 0 2130706543 0 3592 * Exported from MasterCook * Grilled Broccoli and Potato Salad Recipe By Serving Size Categories : : 6 Preparation Time :0:30 : Grilled Side Dish

International Vegetable

Amount -------4 1 3 1/2

Measure -----------large bunch cup

Ingredient -- Preparation Method -------------------------------russet potatoes -- cut into wedges broccoli -- cut into spears red bell peppers -- cut into quarters olive oil Salt Black pepper

Steam or microwave potato wedges until just done. Rinse with cold water and drain completely. Steam or microwave broccoli spears until bright green, but still crunchy, about 3 minutes. Rinse with cold water and drain completely. Combine potatoes, broccoli and red peppers in a large bowl. Pour olive oil over, and toss well to coat. Meanwhile, prepare grill (medium heat). Place vegetables on grill and cook until potatoes are slightly browned and peppers are softened, about 4 minutes per side. Put vegetables in serving bowl and toss with olive oil, salt and black pepper to taste. Serve warm or at room temperature. Description: "Potato wedges, broccoli spears and bell peppers grilled and tossed, before and after, with olive oil." Cuisine: "American" Ratings : Complete Meal 3 Cost 1 Difficulty 1 Fat Content 6 Good For Crowds 4 Kid Appeal 4 Portability 10 - - - - - - - - - - - - - - - - - - Per serving: 268 Calories (kcal); 19g Total Fat; (59% calories from fat); 5g

Protein; 24g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26047 0 0 0 0 0 * Exported from MasterCook * Grilled Cheese Recipe By Serving Size Categories Amount -------4 1 1 2 1 :Dee Bell : 2 Preparation Time :0:15 : Main Course Snack

Sandwich

Measure -----------slices tablespoon cup slices teaspoon

Ingredient -- Preparation Method -------------------------------bread butter ANY COMBINATION OF: grated Cheddar cheese, Swiss cheese or Feta cheese tomatoes (optional) minced green bell peppers (optional)

Butter bread slices inside and out, divide cheese evenly on slices, sprinkle with green pepper and lay a slice of tomato on one of every two bread slices. Put one bread slice on top the other and grill in a greased skillet or griddle on a low heat. Brown and turn to brown other side (about 5 minutes per side). When cheese is melted, sandwich is done. If you have difficulty getting the cheese to melt all the way through, cover sandwich with a lid for a minute. Description: "Crunchy, buttery bread with melted cheese; or its multitudinous forms." Cuisine: "American" Ratings : Cholesterol Rating 3 Complete Meal 7 Complexity 0 Cost 2 Depth 2 Difficulty 0 Fanciness 2 Fat Content 6 Kid Appeal 7 Looks 3 Serving Temperature 8 - - - - - - - - - - - - - - - - - - Per serving: 417 Calories (kcal); 26g Total Fat; (56% calories from fat); 18g Protein; 26g Carbohydrate; 75mg Cholesterol; 681mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Your basic cheese sandwich, listed here as a reminder of quick meal possibilities. Try different breads: focaccia, rye, french, or whole wheat. You can add sliced meats, saut�ed mushrooms, onions, crumbled bacon, roasted eggplant, tomatoes or peppers. Use your imagination and your leftovers and this sandwich can take many forms beyond its norm.

Nutr. Assoc. : 0 0 0 0 20081 26369 20088 * Exported from MasterCook * Grilled Peanut Butter and Jelly Sandwiches Recipe By Serving Size Categories Amount -------4 2 2 1/2 1 1/2 :Dee Bell : 2 Preparation Time :0:10 : Lunch

Vegetarian

Measure -----------slices tablespoons tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------bread butter -- softened peanut butter jam, jelly or preserves

Spread the outer sides of the bread slices with half the measure of butter. Spread inside of half of the bread slices with peanut butter and the inside of the other half of the bread slices with jelly. Press together and cook on a griddle heated to medium-high with the other measure of butter melted on it. Brown one side, turn and brown the other side. About 3 minutes per side. Serve warm.

Description: "Buttery, crunchy bread with warm peanut butter and jelly." Cuisine: "American" Ratings : Cholesterol Rating 1 Complete Meal 7 Complexity 1 Cost 1 Depth 1 Difficulty 1 Fat Content 6 Kid Appeal 10 Serving Temperature 9 - - - - - - - - - - - - - - - - - - Per serving: 391 Calories (kcal); 24g Total Fat; (52% calories from fat); 9g Protein; 38g Carbohydrate; 32mg Cholesterol; 486mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates NOTES : Sometimes this was all that was left in the cupboard, but no matter, it was a childhood favorite. Nutr. Assoc. : 0 0 0 761 * Exported from MasterCook * Grilled Smoked Fillet of Beef with Cremini Mushroom Sauce Recipe By Serving Size Categories : : 6 : Beef Preparation Time :24:00 Main Course

Amount --------

Ingredient -- Preparation Method -------------------------------Cremini Mushroom Sauce -- (see recipe) 2 1/2 pounds beef fillet -- smoked and cut crosswise into 6 filet mignon steaks 1 1/2 inches thick TO COOK: Prepare the Smoked Beef Filet according to the Guide to Brining and Smoking. Prepare the Cremini Mushroom Sauce. Heat the grill or broiler. Grill or broil steaks, turning once, until lightly browned, about 4 minutes for medium rare. TO SERVE: Transfer a steak to each plate. Spoon a portion of Cremini Mushroom Sauce over each steak and serve. Prep Time: 1 day Description: "An unapologetic beef fest with a rich mushroom cream sauce." Cuisine: "American" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 7 Complete Meal 3 Cost 7 Depth 3 Difficulty 5 Fanciness 8 Fat Content 7 Good For Crowds 10 Intensity 3 Intricacy 3 Kid Appeal 7 Looks 7 Portability 0 Richness 10 Serving Temperature 7 Tartness 3 - - - - - - - - - - - - - - - - - - Per serving: 574 Calories (kcal); 47g Total Fat; (75% calories from fat); 33g Protein; 1g Carbohydrate; 143mg Cholesterol; 218mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates NOTES : After smoking the tenderloin, cut it into steaks and grill, saut�, or broil them to serve with the mushroom sauce. If you prefer, you can smoke individual sirloin steaks in half the time it takes for a tenderloin, then grill them. Nutr. Assoc. : 0 2184 0 * Exported from MasterCook * Cremini Mushroom Sauce Recipe By Serving Size Categories : : 6 Preparation Time :0:15 : Sauce

Measure ------------

Amount -------2 1 1 1/2 1/4 1/2 1/4 1/4 1/4

Measure -----------tablespoons medium medium clove teaspoon teaspoon package cup cup cup

Ingredient -- Preparation Method -------------------------------butter shallot -- minced garlic -- minced minced fresh thyme OR dried thyme cremini mushrooms -- sliced thin beef stock OR canned beef broth dry white wine Salt Ground black pepper

TO COOK: For the sauce, heat butter in a medium skillet. Add shallots, garlic, and thyme; saut� until fragrant, about 30 seconds. Add mushrooms; saut� until lightly browned, about 3 minutes. Add beef stock and wine; bring to boil and simmer to blend flavors, about 5 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper or to taste; cover and keep sauce warm. TO SERVE: Spoon a portion of Cremini Mushroom Sauce over each steak, chicken or fish and serve. Description: "A rich, winey condensed mushroom sauce, ideal for smoked meats." Cuisine: "American" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 7 Cost 7 Depth 7 Difficulty 2 Fanciness 7 Fat Content 7 Good For Crowds 8 Intensity 6 Intricacy 2 Kid Appeal 0 Looks 2 Portability 7 Richness 7 Saltiness 5 Serving Temperature 7 Sweetness 3 Tartness 5 - - - - - - - - - - - - - - - - - - Per serving: 44 Calories (kcal); 4g Total Fat; (91% calories from fat); trace Protein; 1g Carbohydrate; 10mg Cholesterol; 128mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : If cremini mushrooms are unavailable, substitute other wild or domestic mushrooms. Nutr. Assoc. : 0 0 0 2130706543 0 0 4196 129 0 2130706543 0 0 0 * Exported from MasterCook * Grilled Smoked Salmon with Citrus Butter Recipe By :

Serving Size Categories Amount -------6

: 6 Preparation Time :24:00 : Main Course

Seafood

Measure ------------

Ingredient -- Preparation Method -------------------------------Citrus Butter -- (see recipe) salmon steaks (2 1/2 lbs.) -- smoked

TO PREPARE: Prepare the Smoked Salmon according to the instructions in the Guide to Brining and Smoking. Prepare the Citrus Butter. TO COOK: Heat the grill or broiler. Grill or broil the salmon steaks, turning once, until cooked through, about 5 minutes. TO SERVE: Transfer a salmon steak to each dinner plate. Place a 1-inch piece of Citrus Butter on each steak and serve. Prep Time: More than 1 day Description: "Combines delicate salmon flavor, rich smokiness, and the bright taste of citrus." Cuisine: "American" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 7 Complete Meal 3 Cost 5 Depth 8 Difficulty 3 Fanciness 8 Fat Content 7 Good For Crowds 10 Intensity 5 Intricacy 5 Kid Appeal 8 Looks 8 Portability 3 Richness 7 Saltiness 3 Serving Temperature 8 Sweetness 2 Tartness 7 - - - - - - - - - - - - - - - - - - Per serving: 338 Calories (kcal); 21g Total Fat; (57% calories from fat); 34g Protein; 1g Carbohydrate; 130mg Cholesterol; 271mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : As presented, this recipe is a main course. To use it as an appetizer, spread the Citrus Butter on French bread slices, top with a cucumber slice and then a piece of smoked salmon. Garnish with capers and dill. Nutr. Assoc. : 0 4821 * Exported from MasterCook * Citrus Butter Recipe By Serving Size Categories : : 16 Preparation Time :0:10 : Condiment

Summer

Amount -------1 3 1 1 1 1 3 1/4

Measure -----------teaspoon tablespoons teaspoon teaspoon teaspoon teaspoon tablespoons pound

Ingredient -- Preparation Method -------------------------------grated orange zest orange juice grated lemon zest lemon juice lime peel lime juice minced fresh parsley butter -- softened Salt Ground black pepper

TO PREPARE: Mix all ingredients including 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Transfer to a sheet of parchment paper and shape butter mixture into a 6-inch log. Wrap and freeze until the butter is firm, about 30 minutes. (Can be frozen up to 2 months.) TO SERVE: As a main dish, place a 1-inch piece on the cooked and/or smoked fish or meat of your choice and serve. As an appetizer, spread the Citrus Butter on French bread slices, top with a cucumber slice and then a piece of smoked salmon or fish. Garnish with capers and dill. Description: "Butter infused with orange, lemon and lime zest and juice, especially delicious on fish or meat, grilled or smoked." Cuisine: "American" Source: "Cook's Magazine June 1990" Yield: "1/2 Cup" Ratings : Cholesterol Rating 8 Cost 3 Depth 3 Difficulty 0 Fanciness 7 Fat Content 10 Freeze-ability 10 Good For Crowds 10 Intensity 10 Intricacy 0 Kid Appeal 3 Looks 7 Portability 10 Richness 8 Serving Temperature 3 Spicy Hotness 2 Sweetness 2 Tartness 8 - - - - - - - - - - - - - - - - - - Per serving: 53 Calories (kcal); 6g Total Fat; (95% calories from fat); trace Protein; trace Carbohydrate; 16mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1012 0 802 0 0 0 0 0 0 0 * Exported from MasterCook *

Grilled Swordfish Sandwich Recipe By Serving Size Categories Amount -------8 4 4 4 1 1 1 1/2 3 4 : : 4 Preparation Time :0:30 : Grilled Seafood

Main Course

Measure -----------tablespoons tablespoons pinch teaspoon loaf cup cups

Ingredient -- Preparation Method -------------------------------sun-dried tomatoes lemons white flour cornmeal salt pepper whole wheat bread -- unsliced olive oil oil swordfish steaks (3 to 4 ounces each) -- 1/4 inch thick

PREPARATION: Cut the tomatoes into thin julienne strips. Cut lemons into 1/8- to 1/16-inch thick slices. In a bowl, mix together the flour, cornmeal, salt, and pepper. Recipe can be made to this point several hours ahead. COOKING AND SERVING: Heat the grill or broiler. Cut 8 thick slices of bread and brush each side with 1 tablespoon of olive oil. In a deep fryer or large, heavy saucepan, heat the oil to 375�F. Dredge the lemon slices, a few at a time, in flour mixture and then submerge in hot oil until golden, 45 seconds to 1 minute. Drain. Grill or broil bread on both sides. Arrange fried lemon slices on four slices of bread. Sprinkle with tomatoes. Grill or broil swordfish, turning once, about 2 minutes total for medium-rare on grill, about 3 minutes in broiler. Put a piece of fish on top of each sandwich and cover with a slice of bread. Cut in half and serve warm. Description: "...wrapped in whole-wheat bread with sun-dried tomatoes and deep-fried lemon slices." Cuisine: "American" Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 7 Complete Meal 3 Cost 5 Depth 8 Difficulty 3 Fanciness 8 Fat Content 7 Good For Crowds 10 Intensity 5 Intricacy 5 Kid Appeal 8 Looks 8 Portability 3 Richness 7 Saltiness 3 Serving Temperature 8 Sweetness 2 Tartness 7 - - - - - - - - - - - - - - - - - - -

Per serving: 1990 Calories (kcal); 198g Total Fat; (87% calories from fat); 37g Protein; 25g Carbohydrate; 66mg Cholesterol; 309mg Sodium Food Exchanges: 1 Grain(Starch); 5 Lean Meat; 0 Vegetable; 1/2 Fruit; 38 Fat; 0 Other Carbohydrates NOTES : Deep-fried lemon enhances the swordfish in this sandwich. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 5234 * Exported from MasterCook * Grilled Vegetable Marinade Recipe By Serving Size Categories Amount -------1/4 1/2 2 1/4 1 1/2 1/8 1/2 :Dee Bell : 6 Preparation Time :0:05 : Grilled

Vegetable

Measure -----------cup cup cloves teaspoon teaspoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------lemon juice olive oil garlic -- minced black pepper basil, oregano or thyme hot chili oil or cayenne pepper powder salt

Whip olive oil into lemon juice and add the rest of the ingredients. Pour into a jar that has a lid. Prepare your vegetables according to the Grilled Vegetables recipe and prepare the grill. As the vegetables cook on the grill, brush repeatedly with this mixture. Shake the mixture before each brushing. Description: "A light, garlic-lemon-basil marinade for grilled vegetables." Cuisine: "American" Yield: "3/4 Cup" Ratings : Complexity 1 Cost 1 Depth 3 Difficulty 1 Portability 10 Preparation vs. Cooking 10 - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 18g Total Fat; (96% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 178mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 87 272 0 * Exported from MasterCook * Grilled Vegetables

Recipe By Serving Size Categories

:Dee Bell : 6 Preparation Time :1:30 : Grilled Summer

Side Dish Vegetable Main Course

Amount Measure -------- -----------6 small 1 1 1 large 3/4 cup 2 6 lengthwise

Ingredient -- Preparation Method -------------------------------zucchini -- halved lengthwise green bell pepper -- peeled, cored, seeded, quartered red bell pepper -- peeled, cored, seeded, quartered globe eggplant Grilled Vegetable Marinade -- (see recipe) potatoes (optional) -- cut into 1/2" slices fresh Italian plum tomatoes (optional) -- halved

Cut the eggplant into thick slices about 3/4" each. Rub both sides with salt and lay between paper toweling for one hour. Prepare Grilled Vegetable Marinade recipe. Cut zucchini in half lengthwise and sprinkle lightly with salt. Using a vegetable peeler, remove as much of the skin as possible from the peppers. The convex parts will be difficult, so don't bother trying to get it all. Cut peppers in half lengthwise and in half again. Put the peppers between two flat plates until grilling time. Halve the roma tomatoes. Cut the potatoes into 1/2" slices and rub with pure olive oil. Cook vegetables on a readied grill for about 8 minutes. Potatoes will take about 12 minutes. Turn the vegetables frequently and brush frequently with marinade. Description: "Vegetables grilled with a lemon-olive oil-basil marinade." Cuisine: "American" Ratings : Complete Meal 5 Complexity 1 Difficulty 1 Fanciness 2 Fat Content 3 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 284 Calories (kcal); 19g Total Fat; (55% calories from fat); 5g Protein; 28g Carbohydrate; 0mg Cholesterol; 196mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3572 4695 3234 0 2135 3773 * Exported from MasterCook * Grilled Vegetable Marinade Recipe By Serving Size Categories :Dee Bell : 6 Preparation Time :0:05 : Grilled

Vegetable

Amount -------1/4 1/2 2 1/4 1 1/2 1/8 1/2

Measure -----------cup cup cloves teaspoon teaspoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------lemon juice olive oil garlic -- minced black pepper basil, oregano or thyme hot chili oil or cayenne pepper powder salt

Whip olive oil into lemon juice and add the rest of the ingredients. Pour into a jar that has a lid. Prepare your vegetables according to the Grilled Vegetables recipe and prepare the grill. As the vegetables cook on the grill, brush repeatedly with this mixture. Shake the mixture before each brushing. Description: "A light, garlic-lemon-basil marinade for grilled vegetables." Cuisine: "American" Yield: "3/4 Cup" Ratings : Complexity 1 Cost 1 Depth 3 Difficulty 1 Portability 10 Preparation vs. Cooking 10 - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 18g Total Fat; (96% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 178mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 87 272 0 * Exported from MasterCook * Grilled Vegetables with Garlic Oil Recipe By Serving Size Categories :Dee Bell : 6 Preparation Time :1:30 : Grilled Summer

Side Dish Vegetable Main Course

Amount -------3/4 3/4 4 6 1 1 1 2

Measure -----------cup cup cloves small large

Ingredient -- Preparation Method -------------------------------garlic oil OR olive oil AND garlic -- minced; let stand for 2 hours zucchini -- halved lengthwise green bell pepper -- peeled, cored, seeded, quartered red bell pepper -- peeled, cored, seeded, quartered globe eggplant potatoes (optional) -- cut into 1/2" slices

6 lengthwise

fresh Italian plum tomatoes (optional) -- halved

Cut the eggplant into thick slices about 3/4" each. Rub both sides with salt and lay between paper toweling for one hour. Cut zucchini in half lengthwise and sprinkle lightly with salt. Using a vegetable peeler, remove as much of the skin as possible from the peppers. The convex parts will be difficult, so don't bother trying to get it all. Cut peppers in half lengthwise and in half again. Put the peppers between two flat plates until grilling time. Halve the roma tomatoes. Cut the potatoes into 1/2" slices and rub before grilling with garlic oil. Cook vegetables on a readied grill for about 8 minutes. Potatoes will take about 12 minutes. Turn the vegetables frequently and brush frequently with garlic oil. Cuisine: "American" Ratings

: Complete Meal 5 Difficulty 1 Fat Content 3

Complexity 1 Fanciness 2 Serving Temperature 10 - - - - - - - - - - - - - - - - - - -

Per serving: 358 Calories (kcal); 28g Total Fat; (66% calories from fat); 5g Protein; 27g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 986 0 2130706543 0 2130706543 0 3572 4695 3234 2135 3773 * Exported from MasterCook * Grilled Vegetables with Hot Oil Recipe By Serving Size Categories :Dee Bell : 6 Preparation Time :1:30 : Grilled Summer

Side Dish Vegetable Main Course

Amount Measure -------- -----------6 small 1 1 1 large 2 6 lengthwise 1/4 cup

Ingredient -- Preparation Method -------------------------------zucchini -- halved lengthwise green bell pepper -- peeled, cored, seeded, quartered red bell pepper -- peeled, cored, seeded, quartered globe eggplant potatoes (optional) -- cut into 1/2" slices fresh Italian plum tomatoes (optional) -- halved hot chili oil (approximate measure) Salt

Cut the eggplant into thick slices about 3/4" each. Rub both sides with salt and lay between paper toweling for one hour. Cut zucchini in half lengthwise and sprinkle lightly with salt. Using a vegetable peeler, remove as much of the skin as possible from the peppers. The convex parts will be difficult, so don't bother trying to get it all. Cut peppers in half lengthwise and in half again. Put the

peppers between two flat plates until grilling time. Halve the roma tomatoes. Cut the potatoes into 1/2" slices and rub before grilling with the hot oil. Cook vegetables on a readied grill for about 8 minutes. Potatoes will take about 12 minutes. Turn the vegetables frequently and lightly brush once on each side. Salt to taste. Description: "Vegetables grilled with Chinese Hot Oil." Cuisine: "American" Ratings : Complete Meal 5 Difficulty 1 Fat Content 3

Complexity 1 Fanciness 2 Serving Temperature 10

- - - - - - - - - - - - - - - - - - Per serving: 200 Calories (kcal); 10g Total Fat; (40% calories from fat); 5g Protein; 27g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3572 4695 3234 2135 3773 4267 0 * Exported from MasterCook * Grilled/Chilled Tuna with Tangerines Recipe By Serving Size Categories : : 4 Preparation Time :3:00 : Grilled Main Course Seafood

International Salad Summer

Amount -------1 1 2 1 2 1/4 1/2

Measure -----------tablespoon cup tablespoon teaspoons teaspoon small teaspoons

Ingredient -- Preparation Method -------------------------------MARINADE tamari soy sauce olive oil chopped fresh fennel leaf fresh celery leaves chopped fresh thyme bay leaf -- broken grated tangerine zest Black pepper FISH fresh tuna -- center-cut into four 4-ounce steaks 1-inch tangerines fresh fennel leaf TANGERINE AND FENNEL VINAIGRETTE balsamic vinegar Dijon mustard

1 thick 4 16 3 1

pound sprigs tablespoons teaspoon

2

1/2 1/2

cup teaspoon tablespoons

light olive oil grated tangerine zest fresh fennel leaf Salt and black pepper

For the marinade, combine all marinade ingredients in a nonreactive bowl. Put tuna steaks into marinade and refrigerate 30 minutes, turning occasionally. Break 2 of the tangerines into sections. Squeeze the remaining 2 tangerines, pour juice over sectioned tangerines, and set aside. Heat grill. Add mesquite or hickory chips for additional flavor. Remove tuna steaks from marinade and grill over hot fire until fish is just springy to the touch, 1 to 2 minutes per side. Tuna should be rare to medium rare. Divide each tuna steak into 3 to 4 slices, cutting against the grain. Drain tangerine sections and reserve juice. Arrange tuna slices with drained tangerine sections and fennel sprigs in fan shape on individual plates, cover, and chill. Reduce tangerine juice by one-fourth over medium-high heat and use to make vinaigrette. For the vinaigrette, combine vinegar, reduced tangerine juice, and mustard in a nonreactive bowl. Whisk in oil and season with tangerine zest, chopped fennel leaves, and salt and pepper to taste. Drizzle dressing over arranged salad plates just before serving. Description: "Salad of charcoal-grilled tuna with a fennel-citrus vinaigrette." Cuisine: "Mediterranean" Source: "Cook's Magazine September 1984" - - - - - - - - - - - - - - - - - - Per serving: 605 Calories (kcal); 45g Total Fat; (62% calories from fat); 7g Protein; 53g Carbohydrate; 0mg Cholesterol; 281mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 3363 2518 0 0 3267 2518 0 0 1012 0 3363 5328 0 0 3267 986 1012 3363 4826 * Exported from MasterCook * Grits with Cheese and Fresh Corn Relish Recipe By Serving Size Categories Amount -------:Dee Bell : 12 Preparation Time :0:30 : Side Dish Ingredient -- Preparation Method --------------------------------

Measure ------------

3 1 4 4 1 1 1 3/4

cups cup cups cups tablespoon cup teaspoon cup

milk AND water OR water OR chicken stock butter hominy grits salt grated Cheddar, Monterey Jack, or Asiago cheese Fresh Corn Relish -- (see recipe)

Bring the milk and water, or broth, or just water, and the butter to a boil in a saucepan. Slowly stir in the grits and salt and cook 5 minutes for quick-cooking grits or 20 minutes for regular grits, stirring occasionally until thick. Stir in grated cheese while grits are hot. Serve by scoops with a trail of corn relish on top and the relish juices dripping over the grits. You can add a couple eggs and/or canned green chilies and bake this in a medium oven for 30 minutes for a crusty top. Description: "Creamy cheese grits with pizazz from a zippy Corn Relish." Cuisine: "American" Yield: "6 Cups" Ratings : Complete Meal 5 Complexity 1 Difficulty 1 Fanciness 2 Fat Content 3 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 130 Calories (kcal); 5g Total Fat; (37% calories from fat); 4g Protein; 17g Carbohydrate; 12mg Cholesterol; 206mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : The relish is really what gives these grits the oomph. They are a nice change from potatoes and rice. Nutr. Assoc. : 2130706543 0 2130706543 0 0 0 2130706543 0 0 0 20081 0 * Exported from MasterCook * Fresh Corn Relish Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 :Dee Bell : 28 Preparation Time :0:10 : Condiment Ingredient -- Preparation Method -------------------------------olive oil or corn oil onion corn kernels

Measure -----------tablespoon small cups

4 1 1 1 1 1/2 1/2 2 1

tablespoons tablespoon tablespoons tablespoon teaspoons teaspoon

chopped roasted red peppers minced green bell peppers green onion -- chopped seeded ancho chili (optional) -- chopped raspberry vinegar lime juice or equal measure of more vinegar (optional) granulated sugar brown sugar

Saut� onion in oil until clear. Stir in corn and add all other ingredients. Stir until sugars are melted. Serve warm over grits. Description: "Corn, roasted peppers and saut�ed onion in a raspberry vinaigrette." Cuisine: "American" Yield: "1 3/4 Cups" Ratings : Cholesterol Rating 0 Complete Meal 1 Complexity 1 Cost 1 Depth 4 Difficulty 1 Fanciness 4 Kid Appeal 0 Serving Temperature 8 - - - - - - - - - - - - - - - - - - Per serving: 15 Calories (kcal); 1g Total Fat; (28% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 986 0 0 4752 20166 0 26543 0 822 0 0 * Exported from MasterCook * Grits with Garlic and Fresh Corn Relish Recipe By Serving Size Categories Amount -------3 1 4 4 1 2 5 3/4 :Dee Bell : 4 Preparation Time :0:30 : Side Dish Ingredient -- Preparation Method -------------------------------milk AND water OR water OR chicken stock hominy grits salt butter cloves garlic -- minced or pressed Fresh Corn Relish -- (see recipe)

Measure -----------cups cup cups cups cup teaspoon tablespoons large

Bring the milk and water, or water to a boil in a saucepan. Slowly stir in the grits and salt and cook 5 minutes for quick-cooking grits or 20 minutes for regular grits, stirring occasionally until thick. Saut� garlic slowly in butter until light golden brown (be careful not to let the garlic get too brown or it will turn bitter) and stir immediately into grits while grits are hot. Serve by scoops with a trail of corn relish on top and the relish juices dripping over the grits. Description: "Creamy, toasted-garlic grits with pizazz from a zippy Corn Relish." Cuisine: "American" Ratings : Cholesterol Rating 3 Complete Meal 4 Complexity 1 Cost 1 Difficulty 1 Fat Content 5 Looks 2 - - - - - - - - - - - - - - - - - - Per serving: 305 Calories (kcal); 10g Total Fat; (28% calories from fat); 6g Protein; 51g Carbohydrate; 16mg Cholesterol; 472mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : The relish is really what gives these grits the oomph. They are a nice change from potatoes and rice. Nutr. Assoc. : 2130706543 0 2130706543 0 0 0 2130706543 0 0 0 620 0 * Exported from MasterCook * Fresh Corn Relish Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 4 1 1 1 1 1/2 1/2 2 1 :Dee Bell : 28 Preparation Time :0:10 : Condiment Ingredient -- Preparation Method -------------------------------olive oil or corn oil onion corn kernels chopped roasted red peppers minced green bell peppers green onion -- chopped seeded ancho chili (optional) -- chopped raspberry vinegar lime juice or equal measure of more vinegar (optional) granulated sugar brown sugar

Measure -----------tablespoon small cups tablespoons tablespoon tablespoons tablespoon teaspoons teaspoon

Saut� onion in oil until clear. Stir in corn and add all other ingredients. Stir until sugars are melted. Serve warm over grits. Description: "Corn, roasted peppers and saut�ed onion in a raspberry vinaigrette." Cuisine: "American"

Yield: "1 3/4 Cups" Ratings : Cholesterol Rating 0 Complexity 1 Depth 4 Fanciness 4 Serving Temperature 8 - - - - - -

Complete Meal 1 Cost 1 Difficulty 1 Kid Appeal 0 - - - - - - - - - - - - -

Per serving: 15 Calories (kcal); 1g Total Fat; (28% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 986 0 0 4752 20166 0 26543 0 822 0 0 * Exported from MasterCook * Ground Turkey Chili Recipe By Serving Size Categories :Dee Bell : 10 Preparation Time :24:00 : Fall Main Course Winter

International Poultry

Amount -------2 2 8 2 2 1 2 4

Measure -----------cups quarts cups large tablespoons pound teaspoons stalks cup cups cups teaspoon tablespoons teaspoons tablespoons teaspoon cup cup

1/2 4 1/2 4 1/2 1/2 2 2 2 1/4 1/2 1/2 1

Ingredient -- Preparation Method -------------------------------dried black beans, pinto beans, or red kidney beans AND water OR canned black beans, pinto beans or red kidney beans, plus liquid chopped onions oil or butter ground turkey soy sauce celery -- 1 inch slices chopped green bell pepper chopped fresh tomatoes -- peeled, cored OR chopped canned tomatoes salt cumin paprika chili powder cayenne powder (optional) OR minced jalape�o chili (optional) chopped scallions or onions, for topping (optional) grated cheese, for topping (optional)

For dried beans: Soak them overnight, use soaking water and add to it to equal the

appropriate measure of water. Brown the turkey in half the oil and stir in the soy sauce. Saut� the onion, peppers and celery in the other half of the oil. Add half of the vegetable mixture to the beans, water, turkey, spices and half of the tomatoes then cook for about an hour and a half. Add the rest of the onion, peppers and celery, adjust seasoning to taste and heat preference and serve. For canned beans: Brown the turkey in half of the oil and stir in soy sauce. Saut� onion, peppers and celery in the other half of the oil, stir in beans, tomatoes and spices. Let simmer for 20 minutes, adjust seasoning to taste and heat preference and serve. Top with chopped scallions, chopped raw onion and/or grated cheese. Description: "Robust, nourishing black beans and ground turkey in spicy tomato broth." Cuisine: "Central American" - - - - - - - - - - - - - - - - - - Per serving: 312 Calories (kcal); 9g Total Fat; (26% calories from fat); 21g Protein; 36g Carbohydrate; 36mg Cholesterol; 903mg Sodium Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Toppings are not necessary because this chili has a lot of flavor by itself, but it is fun to put toppings out on the table and let the family and/or guests do their own thing. Nutr. Assoc. : 2130706543 0 0 0 578 0 4267 0 0 0 0 5296 0 2130706543 0 0 0 0 272 0 2130706543 2679 0 * Exported from MasterCook * Ground-Lamb Kabobs with Green Peppercorn Sauce Recipe By Serving Size Categories : : 4 Preparation Time :4:00 : Grilled Lamb

International Main Course

Amount -------1 1/2 3 3/4 1 1/2 1 6 3/4

Measure -----------pounds medium clove cup tablespoons teaspoon tablespoons cup

Ingredient -- Preparation Method -------------------------------ground lamb, very lean -- thrice ground garlic -- minced minced fresh mint minced fresh sage dried sage olive oil Salt Ground black pepper dry bread crumbs Green Peppercorn Sauce -- (see recipe)

TO PREPARE: Mix first 4 ingredients plus 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Cover and refrigerate for at least 3 hours. (Can be

refrigerated overnight.) TO COOK: Prepare the Green Peppercorn Sauce recipe. To finish the kabobs, heat the grill. If using wooden skewers, soak eight 8-inch skewers in water for at least 15 minutes. Stir breadcrumbs into lamb mixture. Divide mixture into 8 portions. Making 1 kabob at a time, form a portion of lamb into a compacted 4- by 1-inch cylinder. Skewer the lamb cylinder lengthwise. Repeat with remaining lamb to form 7 more kabobs. Brush kabobs with remaining 2 tablespoons oil. Grill kabobs, turning occasionally, until browned, about 10 minutes for medium. TO SERVE: Transfer 2 kabobs to each plate. Drizzle a portion of the Green Peppercorn Sauce over kabobs and serve. Description: "Middle Eastern grillwork with flair." Cuisine: "Middle Eastern" Source: "Cook's Magazine June 1990" - - - - - - - - - - - - - - - - - - Per serving: 871 Calories (kcal); 70g Total Fat; (74% calories from fat); 32g Protein; 21g Carbohydrate; 152mg Cholesterol; 608mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Serving Ideas : Serve these kabobs over Bulgur with Mushrooms and Almonds. NOTES : Have your butcher grind the lamb three times through the finest die of his meat grinder. The resulting fine-textured meat better adheres to the skewer during grilling than does a coarser grind. Nutr. Assoc. : 3618 0 3383 3403 0 0 0 0 0 0 * Exported from MasterCook * Green Peppercorn Sauce Recipe By Serving Size Categories Amount -------1 1 2/3 1/2 1/2 1/4 : : 6 Preparation Time :0:15 : International

Sauce

Measure -----------tablespoon medium clove cup cup cup cup tablespoon

1

Ingredient -- Preparation Method -------------------------------butter garlic -- minced red wine beef stock OR canned beef broth heavy cream green peppercorns� packed in vinegar -- drained

TO PREPARE AND COOK: Heat butter in a saucepan. Add garlic; saut� until fragrant, about 30 seconds. Add wine and stock; bring to boil and cook until liquid reduces to 3/4 cup, about 5 minutes. Add cream; bring to boil and simmer until liquid reduces to 3/4 cup, about 3 minutes. Remove from heat, stir in peppercorns; cover to keep sauce warm. TO SERVE: Drizzle sauce over Lamb Kabobs or other meat and serve. Description: "Potent accompaniment for grilled meat, especially Ground-Lamb Kabobs (see recipe)." Cuisine: "Middle Eastern" Source: "Cook's Magazine June 1990" Yield: "3/4 Cup" - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 6g Total Fat; (78% calories from fat); 1g Protein; 3g Carbohydrate; 19mg Cholesterol; 219mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 129 0 2130706543 0 3592 * Exported from MasterCook * Guide to Brining and Smoking Recipe By Serving Size Categories Amount -------1 10 : : 0 : Meat Preparation Time :0:00 Ingredient -- Preparation Method -------------------------------WET BRINE Kosher Salt egg Granulated sugar, brown sugar or honey meat, fowl, fish or shellfish (10 to 12 pounds) DRY BRINE salt granulated sugar or brown sugar ground white pepper dried thyme fowl, fish or shellfish

Measure -----------large pounds

1/2 1/2 1/4 3/4 10

cup cup teaspoon teaspoon pounds

WET BRINE INSTRUCTIONS: This can be stored in the refrigerator and reused 3 times, as long as each time it is used to brine only the same type food. TO PREPARE: Pour 1 gallon cold water into a nonreactive kettle or bucket. Stir in 2 cups kosher salt. Add the egg in its shell to the salted water. If egg does not

float, add additional salt, 1 tablespoon at a time (keeping track of how much salt you add), until egg floats to the surface. Remove egg, then add enough sugar to equal the amount of salt you have already added; stir to dissolve. Add meat, poultry, fish, or shellfish of choice, making sure that the food is submerged. Transfer kettle to the refrigerator and let stand for appropriate Brining Time. Remove meat or fish from the brine; reserve and refrigerate brine for use another time. Let meat or fish stand at room temperature until a translucent glaze or pellicle forms on its surface, about 1 hour. Then smoke for appropriate Smoking Time. Makes One Gallon wet brine. DRY BRINE INSTRUCTIONS: Follow guide for appropriate dry brine foods and their brining and smoking times. TO PREPARE: Mix first 4 ingredients in a small bowl. For poultry, sprinkle poultry with a heavy but even coating of Dry Brine, cover with plastic wrap, and refrigerate for appropriate Brining Time. Wipe off brine; let poultry stand at room temperature until a translucent glaze or pellicle forms on its surface, about 1 hour. For thin fish fillets or shrimp, lightly sprinkle the dry-brine mixture over all surfaces of the fish or shrimp. Then smoke poultry or seafood for appropriate Smoking Time. Makes one cup dry brine. Description: "A preparation, not a recipe. For use, see Smoked recipes." Cuisine: "American" Source: "Cook's Magazine June 1990" - - - - - - - - - - - - - - - - - - Per serving: 457 Calories (kcal); 4g Total Fat; (8% calories from fat); 6g Protein; 102g Carbohydrate; 187mg Cholesterol; 51218mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 6 1/2 Other Carbohydrates NOTES : A pellicle is a thin, glossy layer on the surface of the food which protects the moist food beneath and takes on a characteristic pink color during smoking. Smoke and Salt are natural preservatives when used together. GUIDE TO SMOKING AND BRINING: MEAT/POULTRY: Whole boneless cuts (2 to 4 lbs.) beef, pork, or lamb Wet Brine 6 to 8 hours Brining Time 6 to 8 hours Smoking Time To Finish: Brush pork with oil; roast at 375�F until meat thermometer inserted into thickest part registers 150�F (about 15 minutes per pound.) Brush beef or lamb with oil; roast at 375�F until meat thermometer inserted into thickest part registers 130�F (about 7 minutes per pound for medium rare.) Pork or Lamb Chops or beef steaks (1 inch thick)

Wet Brine 4 hours Brining Time 3 hours Smoking Time To Finish: Saut� or grill pork chops until cooked through, 3 to 4 minutes per side; saut� or grill lamb chops or beef steaks, about 3 minutes per side for medium rare. Whole Turkey (8 to 10 lbs.) Wet Brine 12 hours Brining Time 6 hours Smoking Time To Finish: Brush with oil; roast at 350�F until meat thermometer inserted into thickest part of thigh registers 165�F (about 10 minutes per pound). Whole chickens or ducks (3 to 4 lbs.) Wet Brine 8 hours Brining Time 4 hours Smoking Time To Finish: Brush with oil; roast at 375�F until meat thermometer inserted into thickest part of thigh registers 165�F (about 10 minutes per pound.) Boneless chicken or duck breasts, skin on (6 to 8 ounces each) Wet Brine or Dry Brine 4 hours Wet Brine; or 1 hour Dry Brine 3 hours Smoking Time To Finish: Brush with oil; saut� or grill until cooked through, 3 to 4 minutes per side. FISH/SHELLFISH: Whole salmon fillets (3 to 4 lbs., skin on) or salmon steaks (6 oz. each ) Wet Brine 8 hours for fillets or 1 hour for steaks: Brining Time 6 hours for fillets; 2 hours for steaks: Smoking Time To Finish: Brush fillets with oil; bake at 350�F until opaque throughout, about 5 minutes total. Grill steaks until opaque throughout, 2 to 3 minutes per side. Thin fish Fillets (such as sole or snapper) or small, whole fish Dry Brine - sprinkled only No Brining Time 2 hours Smoking Time To Finish: Saut� or grill the fish until opaque throughout, about 2 minutes per side. Large Scallops No Brine 1 1/2 hours Smoking Time To Finish: Saut� until opaque throughout, about 2 minutes total. Large Shrimp Dry Brine - sprinkled only 1 1/2 hours Smoking Time, after brushing with oil To Finish: Saut� until opaque throughout, about 3 minutes total. Oysters or clams, unshucked Wet brine 1 hour Brining Time 1 hour Smoking Time. (After shucking, leave on the half shell, brush with oil, then smoke. No further cooking required.)

Mussels, unshucked Wet brine 1 hour Brining Time 1 1/2 hours Smoking Time. Simmer in Wet Brine until shells open, about 2 minutes; then shuck, leave on half shell, brush with oil, and smoke. No further cooking required. Nutr. Assoc. : 0 0 0 1440 0 0 0 0 1440 0 0 0 * Exported from MasterCook * Ham, Green Beans, and Potato Casserole Recipe By Serving Size Categories :Cindy Vinores : 2 Preparation Time :0:20 : Casserole Pork

Main Course Vegetable

Amount -------2 1 1 1 1/2

Measure -----------slices pound pound cup

Ingredient -- Preparation Method -------------------------------bacon -- just enough for flavor; coarsely chopped ham slice -- pre-cooked potatoes -- cubed green beans -- fresh water

Fry bacon in skillet. Pour off excess grease, but leave enough to coat bottom of pan. Add ham and cook until heated through. Add potatoes, green beans and water. Cover and cook until potatoes and green beans are done; approximately 15 minutes. Description: "Ham, green beans and potatoes simmered together in a little water and flavored with fried bacon." Cuisine: "American" Ratings : Cholesterol Rating 3 Complete Meal 7 Complexity 1 Cost 3 Depth 3 Difficulty 1 Fanciness 3 Fat Content 6 Good For Crowds 10 Kid Appeal 6 Portability 6 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 302 Calories (kcal); 5g Total Fat; (15% calories from fat); 12g Protein; 55g Carbohydrate; 11mg Cholesterol; 272mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Serve with bread. Easy casserole; simple, but an old-time favorite. Nutr. Assoc. : 0 3657 0 0 0 * Exported from MasterCook * Hard-Boiled Eggs with Pesto (Uova Sode con Pesto)

Recipe By Serving Size Categories

: : 8 Preparation Time :0:20 : Appetizer International

First Course Side Dish

Amount -------8 1 1 1 1/2 1 1 2/3

Measure ------------

Ingredient -- Preparation Method -------------------------------eggs -- hard boiled, shelled. cut into 4 wedges PESTO firmly packed fresh basil leaves clove garlic grated Parmesan cheese grated romano cheese pine nuts olive oil Salt Ground black pepper

cup large tablespoons tablespoon tablespoon cup

TO PREPARE: For the pesto, mince first 5 ingredients in a food processor. With machine on, add oil in a slow, steady stream. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste. (Mixture can be topped off with a thin layer of olive oil and refrigerated up to 3 days.) TO SERVE: Arrange wedges of hard-boiled egg on a serving platter. Drizzle Pesto over eggs and serve. Description: "Deviled eggs, Italian style." Cuisine: "Italian" Source: "Cook's Magazine June 1990" - - - - - - - - - - - - - - - - - - Per serving: 240 Calories (kcal); 23g Total Fat; (87% calories from fat); 6g Protein; 1g Carbohydrate; 189mg Cholesterol; 84mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : If traveling to a picnic site, transport the whole eggs and Pesto separately. Then, just before serving, cut the hard-boiled eggs into wedges and drizzle them with Pesto. Nutr. Assoc. : 0 0 0 3333 0 0 0 4489 0 0 0 * Exported from MasterCook * Hash Browns Recipe By Serving Size Categories :Dee Bell : 4 Preparation Time :0:30 : Breakfast Side Dish

Fried Vegetable

Amount -------5 1/2 1/4 1/4 1/8

Measure -----------large small cup teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------potatoes -- diced small onion -- diced small oil salt black pepper

Scrub and dice potatoes and sprinkle to cover the bottom of a large skillet that has been heated with oil. Cover with a lid and cook on low for about 7 minutes. Remove lid, add onion, salt and pepper and stir. Turn heat to medium and brown potatoes, turning every few minutes to prevent burning. When potatoes are evenly browned, remove and serve.

Description: "Diced potatoes browned to a crunch." Cuisine: "American" Ratings : Cholesterol Rating 0 Complexity 1 Difficulty 1 Good For Crowds 7 Serving Temperature 10 - - - - - -

Complete Meal 3 Cost 1 Fat Content 5 Kid Appeal 10 - - - - - - - - - - - - -

Per serving: 308 Calories (kcal); 14g Total Fat; (39% calories from fat); 5g Protein; 43g Carbohydrate; 0mg Cholesterol; 147mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : If you wish the commercial style of hash brown, use more oil and cook the potatoes (prepared in a finer dice) under cover until the 7 minutes are complete, remove the lid, add the other ingredients sprinkling as evenly as possible, but do not stir. Brown the potatoes until golden on the bottom. Divide into sections and turn to brown on other side. Nutr. Assoc. : 2135 0 0 0 0 * Exported from MasterCook * Hash Browns with Cheese Recipe By Serving Size Categories :Dee Bell : 4 Preparation Time :0:30 : Breakfast Side Dish

Fried Vegetable

Amount -------5 1/2 1/4

Measure -----------large small cup

Ingredient -- Preparation Method -------------------------------potatoes -- diced small onion -- diced small oil

1/4 1/8 3/4

teaspoon teaspoon cup

salt black pepper grated Cheddar cheese

Scrub and dice potatoes and sprinkle to cover the bottom of a large skillet that has been heated with oil. Cover with a lid and cook on low for about 7 minutes. Remove lid, add onion, salt and pepper and stir. Turn heat to medium and brown potatoes, turning every few minutes to prevent burning. When potatoes are evenly browned, remove, top with grated cheese and serve. Cheese will melt a little as it is served, but if you wish to have it bubble, top the potatoes with cheese while still in the skillet and put under the broiler for 1 minute. Description: "Diced potatoes browned to a crunch and topped with cheese." Cuisine: "American" Ratings : Cholesterol Rating 2 Complete Meal 3 Complexity 1 Cost 1 Difficulty 1 Fat Content 6 Good For Crowds 7 Kid Appeal 10 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 393 Calories (kcal); 21g Total Fat; (47% calories from fat); 10g Protein; 43g Carbohydrate; 22mg Cholesterol; 279mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : (If you wish the commercial style potatoes (prepared into finer dice) under remove the lid, add the other ingredients not stir. Brown the potatoes until golden turn to brown on other side.) Nutr. Assoc. : 2135 0 0 0 0 0 * Exported from MasterCook * Hash Browns with Peppers and Onions Recipe By Serving Size Categories :Dee Bell : 4 Preparation Time :0:30 : Breakfast International of hash brown, use more oil and cook the cover until the 7 minutes are complete, sprinkling as evenly as possible, but do on the bottom. Divide into sections and

Fried Side Dish

Amount -------5 1 1/4 1/4 1/8 1/2

Measure -----------large medium cup teaspoon teaspoon large

Ingredient -- Preparation Method -------------------------------potatoes -- diced small onion -- diced small oil salt black pepper green bell pepper or red bell pepper -- diced fine

Scrub and dice potatoes and sprinkle to cover the bottom of a large skillet that has been heated with oil. Cover with a lid and cook on low for about 7 minutes. Remove lid, add onion, salt and pepper and stir. Turn heat to medium and brown

potatoes, turning every few minutes to prevent burning. When potatoes are evenly browned, stir in green or red pepper, remove and serve. Description: "Diced potatoes browned to a crunch and flavored by green pepper and onion." Cuisine: "American" Ratings : Cholesterol Rating 0 Complete Meal 3 Complexity 1 Cost 1 Difficulty 1 Fat Content 5 Good For Crowds 7 Kid Appeal 6 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 317 Calories (kcal); 14g Total Fat; (38% calories from fat); 5g Protein; 45g Carbohydrate; 0mg Cholesterol; 148mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Try roasted peppers in this recipe for a flavor change. Nutr. Assoc. : 2135 0 0 0 0 2236 * Exported from MasterCook * Hawaiian Pork Chops Recipe By Serving Size Categories Amount -------2 8 2 1 4 1/4 1 1/2 :Frances Bolton : 4 Preparation Time :2:00 : Main Course

Pork

Measure -----------teaspoons tablespoons cup teaspoons cup cup cup

Ingredient -- Preparation Method -------------------------------oil pork chops fats and oils -- reserved from saut�ing pork chops pineapple chunks -- canned cornstarch Salt -- to taste Black pepper -- to taste brown sugar pineapple juice -- reserved from chunks lemon juice

Brown pork chops in a little oil. Drain off all but measured amount of fat from browning the chops. Brown the chopped onion in the remaining fat. Layer pork chops in big fry pan or Dutch oven. Mix the rest of the ingredients together. Add to onion mixture and cook until thickened. Pour over the pork chops. Bring to boil and then simmer until meat is very tender, about 2 hours. Serve over rice. Use the juice from the pineapple chunks. If there is not enough, add water or use a small can of pineapple juice. Description: "Pork chops simmered in a sauce of thickened pineapple, pineapple chunks, lemon juice and onion. Served over rice."

Ratings

: Cholesterol Rating 3 Cost 7 Difficulty 3 Fat Content 4 Kid Appeal 8 Serving Temperature 10 - - - - - -

Complete Meal 6 Depth 3 Fanciness 4 Good For Crowds 6 Portability 5 - - - - - - - - - - - - -

Per serving: 668 Calories (kcal); 39g Total Fat; (52% calories from fat); 47g Protein; 32g Carbohydrate; 147mg Cholesterol; 122mg Sodium Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates NOTES : One of the first dishes I made as a new bride. Nutr. Assoc. : 0 0 4267 1129 0 0 0 0 0 0 * Exported from MasterCook * Hearty Beef Pie Recipe By Serving Size Categories : : 6 Preparation Time :3:00 : Baked Main Course Winter

Beef Stew

Amount -------1 1/2 10 1 3 1/3 2 1/4 3/4 3/4 1/3 1 3 2 2

Measure -----------pounds small large clove tablespoons cup tablespoons teaspoon teaspoon teaspoon cup tablespoon cups small

Ingredient -- Preparation Method -------------------------------Best Pie Pastry (recipe follows) beef chuck or stew meat onions -- 1 to 1 1/2" diameter garlic minced fresh parsley white flour vegetable oil cayenne pepper thyme marjoram brandy tomato paste beef stock carrots potatoes Salt Pepper BEST PIE PASTRY butter -- chilled all-purpose flour salt vegetable shortening cold water -- or as needed

6 2 1 4

1/4

tablespoons cups teaspoon tablespoons cup

PREPARATION: Make the Best Pie Pastry. BEST PIE PASTRY: Cut the chilled butter into small pieces.

If making the dough by hand, combine flour and salt in bowl. Cut butter and shortening into dry ingredients with a pastry blender or work quickly with fingertips until mixture resembles a coarse meal with some pea-sized pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed, add more water, a tablespoon at a time, until dough just holds together. If using a food processor, put flour, salt, butter, and shortening into the bowl and process with the steel blade until mixture resembles a coarse meal. Continue processing, gradually adding water, until dough forms a ball. Divide the dough in half if making 2 single-crust pies or so that one piece is slightly larger than the other for a double-crust pie. Form 2 discs. Wrap in plastic and chill for at least 20 minutes. Pie pastry dough can be made a day ahead but should be softened at room temperature until workable before rolling. Yields: 2 9-inch pie pastries. BEEF FILLING PREPARATION: Cut the beef into 1-inch chunks. Peel the onions. Mince the garlic and parsley. Toss the beef with the flour. Heat oil in a large skillet. Saut� the beef over medium heat until browned, about 5 minutes. Add the onions, garlic, parsley, cayenne pepper, thyme, marjoram, brandy, 3/4 cup water, tomato paste, and beef stock. Reduce heat, cover, and barely simmer until meat is tender, about 1 hour. Cut the carrots into 1/2-inch rounds. Cut the potatoes into 1-inch chunks. Add the carrots and potatoes to the beef and cook until tender, about 30 minutes. Season to taste with salt and pepper. Remove one cup sauce and reserve to serve separately. Beef filling can be made a few days ahead. COOKING AND SERVING: Heat the oven to 425�F. On a lightly floured work surface, roll out the larger disc of dough and fit pastry into a 9-inch pie pan. Put beef filling into the pie shell. Roll out the remaining dough and put on top of pie. Flute or crimp the edges and cut decorative slits in the top. Bake pie in preheated oven for 10 minutes. Reduce heat to 350�F and bake until pie crust turns golden brown, about 35 minutes. Reheat the sauce and serve with the pie. Description: "Rich beef stew in a pastry crust." Source: "Cook's Magazine November 1987" Yield: "1 Pie" Ratings : Cholesterol Rating 7 Cost 4 Difficulty 3 Fat Content 3 Good For Crowds 8 Intricacy 2 Looks 0 Richness 10 Serving Temperature 7

Complete Meal 7 Depth 2 Fanciness 2 Freeze-ability 8 Intensity 5 Kid Appeal 10 Portability 7 Saltiness 3 Tartness 2

- - - - - - - - - - - - - - - - - - Per serving: 790 Calories (kcal); 43g Total Fat; (51% calories from fat); 27g Protein; 64g Carbohydrate; 97mg Cholesterol; 1632mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : The filling for this pie is essentially a beef stew enriched with brandy. The filling is worth making to serve on its own. In fact, we always make a double batch and serve it the first night as stew and bake it into a pie for a second meal. Nutr. Assoc. : 2130706543 20005 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hearty Lentil Stew Recipe By Serving Size Categories : : 32 Preparation Time :24:00 : International Pork

Main Course Stew

Amount -------3 3 1 2 1/2 3 1 1/2 2 1 1/2 1/2 1 3 1/2 4 1 2 3/4 3 1 1 1 4 1/2

Measure -----------cups pound tablespoons medium cups teaspoons teaspoon teaspoon sprigs cloves cup teaspoons cup quarts 1-pound can

tablespoons

Ingredient -- Preparation Method -------------------------------lentils -- any color, dry Water -- to cover ham hocks (2 to 3) -- smoked or fresh sliced salt pork olive oil onions -- sliced sliced carrots sliced leeks thyme cayenne pepper powder ground cumin fresh rosemary -- leaves only fresh garlic -- minced chopped cilantro -- leaves only Tabasco sauce red wine fresh chicken stock chopped tomatoes, plus the juice potato -- peeled and cubed turnip -- peeled and cubed Salt Pepper cooked roux Water

Soak the lentils overnight in enough water to cover them. Drain but reserve the water in case you need to add some after you thicken the soup. I prefer the ham hocks, but if you can only get salt pork, slice it into 1/4 inch strips. Otherwise, put the pork into a heavy bottomed stock pot with the olive oil and cook over medium heat.

Meanwhile slice the onions, carrots, and leeks. Put them into the stock pot as you finish with each. Take a break from the cutting and stir every few minutes. Once you have added all the vegetables, saut� in the pork fat for a few minutes. Add thyme, cayenne, cumin, rosemary, garlic, cilantro, and Tabasco. Cook, stirring frequently with a wooden spoon, for about 15 minutes. Deglac� with the red wine. Cook for 5 more minutes, scraping all the brown residue off the bottom of the pot. This is where a lot of the flavor is. Add the stock, lentils, tomatoes and their juice, potato, turnip, and salt and pepper to taste. Cook slowly, simmering for at least 1 1/2 hours. The flavor will benefit if it is simmered up to an hour longer. Remove the ham hocks. Separate the meat from the bones and fat. Chop the meat into 1/4 inch cubes and return it to the stew. To make the roux: Combine equal parts melted butter and all-purpose flour. Cook over low heat until bubbly. Allow it to boil for 3 or 4 minutes. Do not let it turn to a golden color, it will be overcooked. Add the roux to the stew, stirring with a large whisk. Add only enough to achieve the thickness you desire. Add it in small increments (about 1/2 teaspoon at a time) and the reserved water if needed. Serve hot.

Description: "A rich and spicy stew using lentil, chicken stock, ham hocks, herbs, tomatoes and roux." Cuisine: "American" Yield: "2 Gallons" Ratings : Complete Meal 10 Cost 2 Depth 4 Fanciness 3 Freeze-ability 10 Good For Crowds 10 Kid Appeal 3 Portability 6 Richness 8 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 351 Calories (kcal); 27g Total Fat; (69% calories from fat); 10g Protein; 17g Carbohydrate; 35mg Cholesterol; 1239mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES *This being Nutr. : This is a great stew to separate into servings and freeze in ziplock bags. stew freezes very well. I've found that the flavor actually improves after frozen and reheated. Assoc. : 0 0 3654 1327 0 0 0 1327 0 272 0 3891 0 272 0 0 342 20183 0 0 342 2470 0 0

* Exported from MasterCook * Heavenly Strawberry Delight Recipe By Serving Size Categories : : 10 Preparation Time :1:30 : Dessert

Fruit Dessert

Amount -------1 1/2 1/2 1/4 2 2 8 10

Measure -----------cup cup cup cup teaspoons ounces ounces

Ingredient -- Preparation Method -------------------------------white wheat flour butter or margarine chopped walnuts (optional) packed brown sugar egg whites lemon juice Cool Whip -- thawed frozen strawberries -- thawed

Preheat oven to 350�F. Mix flour, butter, nuts, and brown sugar until crumbly and press into baking pan. Bake for 20 to 25 minutes. Cool and break into crumbs. Set aside. Next, combine the egg whites, lemon juice, sugar, and strawberries in large mixing bowl. Beat at medium speed for 15 to 20 minutes or until soft peaks are formed. Fold Cool Whip into strawberry mixture. Put half of crumb mixture into bottom of greased baking pan. Spread strawberry mixture over crumbs and top with the remaining crumbs. Freeze! Description: "A lowfat, frozen strawberry-cream dessert that tastes just like ice cream in a sweet walnut crust!" Cuisine: "American" Yield: "1 9-inch Cake" Ratings : Cholesterol Rating 2 Complexity 2 Cost 3 Depth 3 Difficulty 2 Fat Content 5 Freeze-ability 10 Good For Crowds 10 Kid Appeal 10 Portability 1 Serving Temperature 0 Sweetness 7 - - - - - - - - - - - - - - - - - - Per serving: 244 Calories (kcal); 14g Total Fat; (51% calories from fat); 2g Protein; 27g Carbohydrate; 25mg Cholesterol; 113mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 3309 0 0 0 0 0 2862 0 * Exported from MasterCook * Heavenly Strawberry Dessert Recipe By Serving Size Categories Amount :Amy Walters : 6 Preparation Time :2:00 : Dessert

Fruit Dessert

Measure

Ingredient -- Preparation Method

-------3 1 1/2 2 1 10

-----------ounces cups teaspoons Pinch ounces pint

1/2

-------------------------------STIR TOGETHER TO MIX: strawberry-flavored gelatin boiling water granulated white sugar salt angel food cake fresh strawberries -- sliced whipping cream

Stir gelatin into boiling water with sugar and pinch of salt. Refrigerate until semi-set. Stir in strawberries and whipped cream. Cover cake with mixture and chill until it finishes setting. Cut approximately 3/4" off top of cake. Hollow out cake and spoon in berry/cream mixture. Replace top of cake. Description: "Angel food cake with a fresh strawberry, gelatin, whipped cream topping. Light, fruity and extremely easy to prepare." Cuisine: "American" Yield: "1 10-inch tube cake" Ratings : Cholesterol Rating 3 Complexity 1 Cost 3 Depth 2 Difficulty 1 Fanciness 4 Good For Crowds 10 Kid Appeal 10 Portability 5 Serving Temperature 2 Sweetness 8 - - - - - - - - - - - - - - - - - - Per serving: 465 Calories (kcal); 15g Total Fat; (28% calories from fat); 8g Protein; 77g Carbohydrate; 54mg Cholesterol; 559mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 5 Other Carbohydrates NOTES : Variations: Tear cake into approximately 1" pieces and stir into berry/cream mixture. Pour in mold and chill. Nutr. Assoc. : 0 3511 0 652 0 0 0 0 * Exported from MasterCook * Herbed Salmon Recipe By Serving Size Categories : : 12 Preparation Time :0:45 : Baked Main Course

International Seafood

Amount -------3 3/4

Measure -----------cups cup

Ingredient -- Preparation Method -------------------------------Shallot and Parsley Butter -- (see recipe) sorrel -- chopped OR fresh dill or fresh chives -- chopped

4 12 skinless

tablespoons

butter salmon fillets (about 3 lbs. total) -- boneless and Salt Fresh ground black pepper

PREPARATION: Prepare the Shallot and Parsley Butter. Can be made up to 2 days ahead. Chop the sorrel, dill, or chives. Melt the 4 tablespoons of butter. Cut 12 approximately 10 � 14-inch sheets of parchment paper or foil into ovals, and put them, shiny side down if using foil, on your work surface. Make a crosswise crease to mark the center. Brush sheets lightly with a little melted butter. Put a salmon fillet on one side of each sheet, just below the crease. Season with salt and pepper. Top each with about 2 tablespoons of Shallot and Parsley Butter and sprinkle with herbs. Fold the top half of parchment over the fish. Seal each pouch by folding over the edges. If using parchment, fold about a 1/4 inch at a time making the folds as neat and tight as possible to keep in the steam. Recipe can be made to this point several hours ahead and refrigerated. COOKING AND SERVING: Heat oven to 450�F Bake salmon pouches in preheated oven until puffed, about 12 minutes. If using parchment paper, try not to open the oven while cooking (or open it just a crack) because the cold air will make the puffs collapse. Serve salmon pouches closed so that each diner can enjoy the first aromas when the pouch is opened. Description: "Salmon fillets baked in parchment pouches with shallot and parsley butter." Cuisine: "American" Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 7 Complete Meal 3 Cost 7 Depth 7 Difficulty 0 Fanciness 10 Fat Content 5 Freeze-ability 8 Good For Crowds 10 Intensity 3 Intricacy 3 Kid Appeal 7 Looks 8 Portability 0 Richness 7 Serving Temperature 8 Tartness 2 - - - - - - - - - - - - - - - - - - Per serving: 424 Calories (kcal); 30g Total Fat; (64% calories from fat); 35g Protein; 2g Carbohydrate; 153mg Cholesterol; 392mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : The rich, almost buttery white king salmon is Naftaly's favorite choice for cooking en papillote. Of course, any good salmon can be used in this aromatic dish. Nutr. Assoc. : 0 3600 0 2130706543 0 4817 0 0

* Exported from MasterCook * Shallot and Parsley Butter Recipe By Serving Size Categories Amount -------1/4 3 2 2 2 2 10 : : 12 Preparation Time :0:30 : Sauce Ingredient -- Preparation Method -------------------------------chopped fresh flat-leaf parsley shallots fresh fish stock OR white wine OR canned clam broth sherry vinegar Salt butter -- softened

Measure -----------cup cups cups cups tablespoons ounces

Chop the parsley and mince the shallots. Put the shallots, fish stock, and vinegar in a saucepan and reduce to 1/3 cup over medium-high heat, about 15 minutes. Set aside to cool to room temperature. Beat the parsley, salt to taste, and cooled stock reduction into softened butter. Butter can be made up to 2 days ahead. Keep refrigerated. Description: "An infused butter with reduced fish stock, especially good on saut�ed fish." Cuisine: "American" Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 10 Complete Meal 0 Cost 3 Depth 7 Difficulty 0 Fanciness 8 Fat Content 10 Freeze-ability 10 Good For Crowds 10 Intensity 2 Intricacy 2 Kid Appeal 3 Looks 3 Portability 7 Richness 10 Serving Temperature 3 Sweetness 5 Tartness 5 - - - - - - - - - - - - - - - - - - Per serving: 189 Calories (kcal); 20g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 54mg Cholesterol; 235mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Makes the Herbed Salmon recipe zing. Nutr. Assoc. : 20069 0 3295 0 2130706543 0 2130706543 0 0 0

* Exported from MasterCook * Hoggin' Days Chocolate Ice Cream Recipe By Serving Size Categories Amount -------2 1 8 6 1 1 4 :Marybeth Bontadelli : 8 Preparation Time :24:00 : Dessert Ingredient -- Preparation Method -------------------------------whipping cream half-and-half German's Sweet Chocolate egg yolks granulated white sugar vanilla butter -- cut up

Measure -----------cups cup ounces cup tablespoon tablespoons

Combine creams and chocolate and microwave for 6 minutes. Beat egg yolks with sugar until thick. Cool cream 10 minutes. Pour some of the cream very slowly into egg mixture, stirring constantly. Add remaining cream. Microwave on medium setting for 5 minutes. Refrigerate for 2 to 3 days for flavors to blend. Freeze according to manufacturer's directions. Description: "Very rich homemade ice cream prepared with German Chocolate, whipping cream, eggs, half and half and an ice cream freezer." Cuisine: "American" Yield: "1/2 Gallon" Ratings : Cholesterol Rating 6 Complete Meal 2 Cost 4 Depth 4 Difficulty 4 Fat Content 8 Good For Crowds 10 Kid Appeal 10 Portability 4 Serving Temperature 0 Sweetness 8 - - - - - - - - - - - - - - - - - - Per serving: 585 Calories (kcal); 45g Total Fat; (66% calories from fat); 5g Protein; 46g Carbohydrate; 268mg Cholesterol; 103mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 3 Other Carbohydrates NOTES : My husband's name for a rich and delicious mixture. (As good as H�agen Daz he says.) Nutr. Assoc. : 0 704 5195 0 652 0 0 * Exported from MasterCook * Homemade Ice Cream Recipe By Serving Size Categories Amount : : 8 Preparation Time :3:00 : Dessert Ingredient -- Preparation Method

Measure

-------4 2 1 1 1/2 1 1

-----------cups quart tablespoons pint can

-------------------------------eggs -- beaten granulated white sugar milk -- scalded vanilla whipping cream sweetened condensed milk

Add sugar to beaten eggs in a bowl. Scald quart of milk in a pan. Pour egg mixture into milk. Add vanilla and refrigerate. Pour mixture into ice cream freezer. Add cream, sweetened milk, and top with additional milk if necessary. Description: "Homemade vanilla ice cream made with whipping cream, eggs and condensed milk." Cuisine: "American" Yield: "1/2 Gallon" Ratings : Complete Meal 2 Cost 5 Depth 3 Difficulty 3 Fat Content 8 Good For Crowds 10 Kid Appeal 10 Portability 4 Serving Temperature 0 Sweetness 9 - - - - - - - - - - - - - - - - - - Per serving: 636 Calories (kcal); 32g Total Fat; (44% calories from fat); 11g Protein; 79g Carbohydrate; 205mg Cholesterol; 159mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 4 1/2 Other Carbohydrates NOTES : We have added crushed strawberries, Oreo cookies, chocolate chips, or shaved chocolate to our ice cream mixture. Nutr. Assoc. : 0 652 0 0 0 0 * Exported from MasterCook * Honey Ice Cream Recipe By Serving Size Categories Amount -------12 1/2 2 5 1/2 1 1 : : 12 Preparation Time :2:00 : Dessert Ingredient -- Preparation Method -------------------------------egg yolks granulated sugar AND granulated sugar milk honey heavy cream

Measure -----------cup tablespoons cups cup cup

PREPARATION: Beat the egg yolks with the sugar until the mixture forms a ribbon

when trailed from the beaters. In a saucepan, bring the milk to a boil. Remove from heat and stir in the honey. Gradually whisk a little of the sweetened milk into the yolk mixture to temper it. Return mixture to saucepan and cook over very low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon lightly, about 8 minutes. Do not boil. Strain and add the heavy cream. Chill and then freeze in an ice-cream machine according to manufacturer's instructions. SERVING: Serve with Warm Almond Cake (see the Bake It cookbook). Serves: 8-12 Description: "A simple dessert highlighting the taste of honey." Cuisine: "American" Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 10 Complete Meal 0 Cost 3 Depth 2 Difficulty 5 Fanciness 3 Fat Content 5 Freeze-ability 10 Good For Crowds 10 Intensity 3 Intricacy 2 Kid Appeal 10 Looks 2 Portability 7 Richness 10 Serving Temperature 0 Sweetness 8 - - - - - - - - - - - - - - - - - - Per serving: 323 Calories (kcal); 16g Total Fat; (43% calories from fat); 7g Protein; 40g Carbohydrate; 255mg Cholesterol; 71mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 1/2 Other Carbohydrates Serving Ideas : This rich ice cream makes the simple Warm Almond Cake a special dessert. It's delicious served all by itself, too. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Honey Mustard Sauce Recipe By Serving Size Categories Amount -------1 3/4 1 1 : : 96 Preparation Time :0:10 : Sauce Ingredient -- Preparation Method -------------------------------mustard Worcestershire sauce honey garlic powder

Measure -----------gallon cup gallon tablespoon

Mix all ingredients briskly with wire whisk. Description: "A quick sauce of honey, mustard, garlic powder and Worcestershire sauce." Yield: "1 1/2 Gallons" Ratings : Cholesterol Rating 0 Complete Meal 1 Complexity 0 Cost 3 Depth 3 Difficulty 0 Fanciness 3 Portability 10 Sweetness 7 Tartness 7 - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 2g Total Fat; (7% calories from fat); 2g Protein; 50g Carbohydrate; 0mg Cholesterol; 521mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates NOTES : Terrific on grilled meats. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Honey Teriyaki Recipe By Serving Size Categories Amount -------1 1 1 1 : : 96 Preparation Time :1:00 : International

Sauce

Measure -----------gallon quart tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------soy sauce -- (Kikkomans) honey black pepper garlic powder

Add all ingredients and whisk briskly. Let stand at least 1 hour before using. Description: "Soy sauce and honey seasoned with garlic powder and pepper." Cuisine: "Asian" Yield: "1 1/2 Gallons" Ratings : Cholesterol Rating 0 Complete Meal 1 Complexity 0 Cost 3 Depth 2 Difficulty 0 Good For Crowds 10 Kid Appeal 7 Saltiness 7 Sweetness 7 - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 2744mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Hoosier Goulash Recipe By Serving Size Categories Amount -------2 1 1 1/2 1 1 2 1/2 1/4 :Dee Bell : 4 Preparation Time :0:30 : Beef

Main Course

Measure -----------tablespoons large pound can package cups teaspoon cup

Ingredient -- Preparation Method -------------------------------oil onion -- chopped ground beef green bell pepper -- chopped tomato juice frozen green beans macaroni paprika Salt Black pepper grated cheese for garnish (optional)

In a large skillet heated with oil, saut� the onions until tender (about 2 minutes), add the ground beef and brown completely. Stir in chopped green pepper, macaroni, green beans and tomato juice. Cover and let cook until macaroni is tender (about 15 minutes). Season to taste and serve with grated cheese. Description: "Ground beef, onions, green beans and macaroni cooked in tomato juice." Cuisine: "American" Ratings : Complete Meal 9 Complexity 1 Cost 2 Difficulty 1 Fanciness 1 Fat Content 3 Kid Appeal 9 Serving Temperature 9 - - - - - - - - - - - - - - - - - - Per serving: 666 Calories (kcal); 40g Total Fat; (54% calories from fat); 29g Protein; 46g Carbohydrate; 104mg Cholesterol; 237mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : This is certainly not the fancy version, but you are more likely to have all these ingredients around. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 20082 * Exported from MasterCook *

Hoosier Rice Pudding Recipe By Serving Size Categories Amount -------1 2 2 :Dee Bell : 5 Preparation Time :0:30 : Dessert

Pudding

Measure -----------cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------Vanilla Pudding to serve 4 -- (see recipe) cooked rice -- chilled chopped pineapples (optional) -- drained sweetened coconut flakes (optional)

Make vanilla pudding according to recipe in this cookbook. Stir in rice and pineapple. Divide into equal amounts in pudding cups. Chill and serve. Description: "A quick, cold version. Cooked rice stirred into basic Vanilla Pudding." Cuisine: "American" Ratings : Cholesterol Rating 1 Cost 2 Depth 2 Difficulty 1 Fat Content 3 Good For Crowds 10 Kid Appeal 10 Serving Temperature 2 Sweetness 6 - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 6g Total Fat; (21% calories from fat); 6g Protein; 42g Carbohydrate; 58mg Cholesterol; 116mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates NOTES : A quick and tasty use for leftover cooked rice. This is good without the pineapple or you can substitute dried fruit, fresh fruit chunks or raisins for the pineapple. You can also substitute nuts for the coconut. Nutr. Assoc. : 0 0 2998 2737 * Exported from MasterCook * Vanilla Pudding Recipe By Serving Size Categories Amount -------1 2 1/4 1/2 1/8 1 :Dee Bell : 4 Preparation Time :0:10 : Dessert

Pudding

Measure -----------cups cup cup teaspoon tablespoon

Ingredient -- Preparation Method -------------------------------egg yolk milk white flour granulated sugar salt vanilla

1

teaspoon

FOR CREAM PIE FILLING, ADD: butter or margarine

Mix egg yolk and milk together well. In a saucepan, mix together dry ingredients until well blended. Slowly stir in milk/egg mixture taking care to not make lumps. Turn on low heat and continue to stir until mixture thickens. Pour into pudding cups. Chill or serve warm. Description: "Quick, delicious and creamy dessert almost as fast as instant." Cuisine: "American" Ratings : Cholesterol Rating 2 Complete Meal 2 Complexity 1 Cost 2 Difficulty 1 Fanciness 2 Fat Content 1 Good For Crowds 7 Kid Appeal 10 Looks 3 Portability 5 Serving Temperature 5 - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 6g Total Fat; (24% calories from fat); 6g Protein; 38g Carbohydrate; 72mg Cholesterol; 138mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates NOTES : This only takes a few minutes more than store-bought instant pudding but it actually has some nutritional value. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Horseradish Cheese Recipe By Serving Size Categories Amount -------3/4 1/4 4 4 2 1 1 1 :Marybeth Bontadelli : 16 Preparation Time :0:05 : Appetizer

Spread

Measure -----------pound pound tablespoons tablespoons tablespoons teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------Cheddar cheese -- grated cream cheese mayonnaise horseradish -- or more if desired grated red onions dry mustard Worcestershire sauce salt Ritz crackers

Grate Cheddar cheese into processor bowl. Add remaining ingredients and blend until smooth. Serve at room temperature with Ritz crackers.

Description: "Rich and zippy appetizer of cream cheese, Cheddar cheese, onion, spice and horseradish; served with crackers." Cuisine: "American" Yield: "1 Pound" Ratings : Cholesterol Rating 3 Complete Meal 2 Depth 4 Difficulty 1 Fanciness 5 Fat Content 6 Good For Crowds 10 Kid Appeal 0 Portability 10 Serving Temperature 5 - - - - - - - - - - - - - - - - - - Per serving: 138 Calories (kcal); 12g Total Fat; (79% calories from fat); 6g Protein; 1g Carbohydrate; 31mg Cholesterol; 313mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Developed from the cheese at Shadowbrook Restaurant in Capitola but much spicier! Nutr. Assoc. : 0 0 0 0 26084 0 0 0 0 * Exported from MasterCook * How to Turn a Cardboard Box into a Smoker Recipe By Serving Size Categories Amount -------8 3 1 3 cups : : 0 : Preparation Time :0:00 Ingredient -- Preparation Method -------------------------------NECESSARY ELEMENTS: (to 10) charcoal briquets Fresh herbs wood chips for smoking (such as mesquite or hickory) -- soaked for 15 minutes in water and drained 18-inch square cardboard box 24-inch long metal skewers

Measure ------------

TO PREPARE: In the center of a 2-foot square patch of dirt or sand, arrange charcoal briquets in a pyramid and light them. When briquets turn red hot with a coating of white ash, top them with the herbs. Then sprinkle damp wood chips over the herbs. Fill a small heatproof container (e.g., clean, empty (tuna can) with water and set it alongside the hot coals. Meanwhile, cut the flaps off the top of the cardboard box; open flaps at the bottom end. Use a skewer to make about 20 holes through the sides and remaining flaps of the cardboard box for venting. Invert box so that the opened flaps of the box are positioned upward. Depending on size of food to be smoked, make a rack 6 to 8 inches from what is now the top of the box (when the flaps are closed), by pushing each of three 24-inch metal skewers through 1 side of box and out opposite side. Skewers should be about

4 inches apart; there should be enough clearance so flaps can close when food is placed on rack. Place box over the coals; open the flaps at the top of the box. Place brined meat of choice (poultry parts, small fish, and shellfish should first be placed on a metal or wire mesh rack) on the skewer rack. Close the flaps at the top of the box. Check vents frequently for slowly, yet steadily rising smoke, but do not open the box. If there is no smoke, the fire has probably gone out. Remove box, light new briquets alongside those already there, wait for them to become ashen, and then replace the box. See smoking time in Guide to Brining and Smoking in this cookbook. Description: "See Guide to Brining and Smoking for meat preparation." Source: "Cook's Magazine May 1990" - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * How to Turn a Kettle-Style Grill into a Smoker Recipe By Serving Size Categories Amount -------8 1 3 : : 0 : Preparation Time :0:00 Ingredient -- Preparation Method -------------------------------NECESSARY ELEMENTS: (to 10) charcoal briquets fresh herbs (see ingredient section) wood chips for smoking (such as mesquite or hickory) -- soaked for 15 minutes in water and drained.

Measure -----------quart cups

TO PREPARE: Remove both racks from a kettle-style grill. Arrange charcoal briquets in a pyramid on the bottom of the grill and light them. When briquets turn red hot with a coating of white ash, top them with the herbs. Then sprinkle damp wood chips over the herbs. Replace bottom rack. On the bottom rack, place an inverted aluminum pie pan to shield the food from the direct heat of the briquets. Fill a small heatproof container (e.g., clean, empty tuna can) with water and set it on the rack alongside the pie pan. Replace top rack; place brined meat, poultry, fish, or shellfish of choice on rack. Open vents halfway at bottom of grill and on lid; place lid on grill. Check

vents frequently for slowly yet steadily rising smoke but do not remove cover. If there is no smoke, the fire has probably gone out. Remove food and both racks, light new briquets in the bottom of the grill, wait for them to become ashen, and then replace racks and food as described above. See smoking times in Guide to Brining and Smoking. Source: "Cook's Magazine May 1990" - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Indian Beef Patties in Pitas with Cucumber Yogurt Recipe By Serving Size Categories Amount -------: : 4 Preparation Time :0:30 : Beef Main Course

International

Measure ------------

Ingredient -- Preparation Method -------------------------------Cucumber Yogurt -- (see recipe) INDIAN BEEF PATTIES fresh ginger root (1" cube) garlic jalape�o chiles -- seeded, roughly chopped fresh mint leaves onion -- quartered lean ground beef ground cumin Salt pita bread

1 2 3 2 1 1 2 4

ounce large cloves medium tablespoons medium pound teaspoons large

TO PREPARE: For the patties, mince first 4 ingredients in a food processor. Add the onions; pulse until minced. Add the ground beef, cumin, and 1 teaspoon salt; pulse to combine. Make the Cucumber Yogurt recipe. TO COOK: Heat the broiler. Divide ground beef mixture into 8 portions. Form each portion into a patty, 3 inches in diameter. Transfer patties to a broiling pan. Broil patties, turning once, until they are browned on both sides, about 6 minutes. TO SERVE: Place 2 beef patties into each pita bread. Then spoon a portion of the Cucumber Yogurt into each pocket. Serve immediately.

Description: "A Subcontinental spin on Gyros, about as easy as hamburger." Cuisine: "Indian" Source: "Cook's Magazine June 1990" - - - - - - - - - - - - - - - - - - Per serving: 570 Calories (kcal); 29g Total Fat; (45% calories from fat); 31g Protein; 45g Carbohydrate; 101mg Cholesterol; 462mg Sodium Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates NOTES : You can substitute ground lamb or chicken for the beef in these meat patties. Or you can substitute 1-inch cubes of lamb, chicken, fish or beef for the ground meat patties and use the remaining patty ingredients listed as a marinade for the meat or fish cubes, which are then broiled. Nutr. Assoc. : 0 0 0 3366 0 26360 0 0 0 0 0 0 * Exported from MasterCook * Cucumber Yogurt Recipe By Serving Size Categories : : 4 Preparation Time :0:05 : Condiment Sauce Vegetable

International Side Dish

Amount -------1/2 2

Measure -----------small cups

Ingredient -- Preparation Method -------------------------------cucumber -- peeled seeded and diced plain yogurt

TO PREPARE: Mix cucumbers and yogurt in a small bowl; set aside. TO SERVE: Spoon a portion of the Cucumber Yogurt into each Indian Beef Patty Pocket. Serve immediately. Description: "A great side sauce in general or to top Indian Beef Patties." Cuisine: "Indian" Source: "Cook's Magazine June 1990" - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 4g Total Fat; (44% calories from fat); 5g Protein; 7g Carbohydrate; 16mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 26365 0 * Exported from MasterCook * Italian Beans and Rice Recipe By Serving Size Categories :Dee Bell : 4 Preparation Time :3:00 : International Vegetable Main Course

Main Course Winter

Amount -------1/2 2 2 1 1 3/4 1 1/2 1 1/2 2 2 1 1 3 1/8 1/4 1/2

Measure -----------cup cups tablespoons medium small clove cup cups cups cups cups teaspoon teaspoon teaspoon teaspoon cup tablespoons

Ingredient -- Preparation Method -------------------------------navy beans -- dried (approximately) water olive oil onion -- chopped garlic -- minced chopped celery canned tomatoes -- undrained OR fresh tomatoes -- peeled (approximately) water OR (approximately) chicken stock salt cayenne pepper oregano thyme rice Parmesan cheese

Cover beans with water and bring to a boil for 2 minutes, remove from heat and soak for an hour. Then cook for about another hour until tender on simmer heat. Add more water or chicken stock as the beans are cooking when necessary. Saut� the onion and garlic in the olive oil until light golden in color, add the celery and stir this mixture into the beans. Add tomatoes, cayenne, herbs, salt and enough water or chicken stock to cover the mixture. Add rice, cover and simmer stirring about every 5 minutes, for 20 minutes, or until the rice is cooked. Adjust seasoning to taste and spoon into bowls, then top with cheese. Description: "Bean and rice stew with tomatoes, herbs and Parmesan." Cuisine: "Italian" - - - - - - - - - - - - - - - - - - Per serving: 279 Calories (kcal); 9g Total Fat; (27% calories from fat); 10g Protein; 41g Carbohydrate; 3mg Cholesterol; 641mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 1582 0 0 0 0 2130706543 0 0 1582 0 2130706543 0 0 0 0 0 0 * Exported from MasterCook * James Beard's Spanish Mackerel Recipe By Serving Size Categories : : 4 Preparation Time :0:30 : Baked Fish Main Course

Fall International

Amount -------1 1/4 1 1/2 1/8 4 4

Measure -----------medium cup pounds teaspoon teaspoons tablespoons

Ingredient -- Preparation Method -------------------------------lemon fresh parsley leaves Spanish mackerel fillets salt Dijon mustard butter

PREPARATION AND ASSEMBLY: Cut 4 parchment or foil pouches. Cut 8 thin slices of lemon. Mince the parsley. Center 1 lemon slice on one side of each pouch, sprinkle with 1 1/2 teaspoons parsley, and cover with a mackerel fillet. Sprinkle each fillet with 1/8 teaspoon salt, and brush with 1 teaspoon of mustard. Top fish with 1 tablespoon butter, a second lemon slice and 1 1/2 teaspoons parsley. Seal the pouches. (Can refrigerate parchment pouches up to 4 hours; foil pouches overnight.) For microwave, assemble fillets with garnish in 4 microwave-safe oven cooking bags or freezer-weight zipper-lock bags. Press out excess air and loosely knot the open end or seal the zipper-lock. (Can refrigerate pouches overnight.) COOKING AND SERVING: Adjust oven rack to middle position and heat oven to 400�F. Put pouches on a baking sheet and bake 7 minutes. Transfer pouches to serving plates and carefully pierce each pouch to permit steam to escape. Serve immediately. Or, microwave at 60 percent power for 6 minutes. Carefully pierce and cut pouch open, transfer contents to plates, and serve immediately. Description: "Mackerel fillets cooked in a paper bag with lemon, mustard and butter." Cuisine: "American" Source: "Cook's Magazine September/October 1988" Ratings : Cholesterol Rating 7 Cost 7 Difficulty 3 Fanciness 7 Fat Content 0 Good For Crowds 7 Intensity 8 Intricacy 5 Kid Appeal 3 Looks 7 Portability 0 Richness 7 Tartness 7 - - - - - - - - - - - - - - - - - - -

Per serving: 346 Calories (kcal); 23g Total Fat; (58% calories from fat); 33g Protein; 2g Carbohydrate; 160mg Cholesterol; 349mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : This recipe works very nicely with four 6-ounce Spanish mackerel fillets, but a larger fillet can be cut into 6-ounce potions. Nutr. Assoc. : 0 3394 0 0 0 0 * Exported from MasterCook * Joyce's Easy Caesar Salad Dressing Recipe By Serving Size Categories Amount -------3/4 1 3/4 1/4 1 1/2 4 1/2 : : 8 Preparation Time :0:15 : International

Salad

Measure -----------cup cup cup teaspoon teaspoon teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------Parmesan cheese egg -- coddle 1 minute salad oil lemon juice salt crushed red pepper Worcestershire sauce minced garlic

Coddle egg. Put in blender and beat until fluffy. Add oil in slow stream. Reduce speed and add rest of ingredients in order. Store in refrigerator in glass jar or Tupperware. Description: "A basic Caesar dressing without anchovies, prepared in a blender." Cuisine: "Italian" Yield: "1 Pint" Ratings : Cholesterol Rating 1 Complete Meal 1 Complexity 2 Cost 3 Depth 2 Difficulty 1 Fanciness 5 Good For Crowds 10 Kid Appeal 3 Portability 2 Serving Temperature 3 - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 23g Total Fat; (90% calories from fat); 4g Protein; 2g Carbohydrate; 29mg Cholesterol; 438mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook * Kabob and Koufta Bel Senia Recipe By Serving Size Categories :Hanadi Rifae : 4 Preparation Time :1:30 : Baked International Main Course

Beef Lamb Meat

Amount -------1 1 1 1 1/2 1/8 1/4 4 4 3/4 1 3 1/2

Measure -----------pound pound medium bunch teaspoon Dash teaspoon cup large large cup cup cup tablespoons

1 1

Ingredient -- Preparation Method -------------------------------ground beef OR lamb onion -- finely chopped parsley -- finely chopped Pepper -- to taste Salt -- to taste cinnamon ground cumin dried parsley egg fresh breadcrumbs KOUFTA BEL SENIA potatoes -- peeled, sliced, boiled until 1/2 done tomatoes -- sliced MIX TOGETHER tahini lemon juice water molasses

Mix all the ingredients and shape into round flat shapes (at this point the kabobs can be frozen). Fry the Kabobs or grill them. To make Koufta Bel Senia, spread the meat in a oven dish. Preheat oven to 400�F. Layer the potatoes and tomatoes on top. Cover with foil. Bake for a half hour. Mix the rest of the ingredients and pour on the meat. Return the dish uncovered to the oven and bake for another half hour Description: "Spiced ground meat mixture fried or grilled in ball shapes; or oven-baked with a tomato-potato topping and tahini sauce." Cuisine: "Middle Eastern" - - - - - - - - - - - - - - - - - - Per serving: 839 Calories (kcal); 56g Total Fat; (58% calories from fat); 33g Protein; 58g Carbohydrate; 143mg Cholesterol; 193mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 9 Fat; 1/2 Other Carbohydrates

NOTES : Same recipe makes Koufta Bel Senia. Nutr. Assoc. : 3605 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 26047 0 0 0 0 0 0 0 * Exported from MasterCook * Kale with Potatoes Recipe By Serving Size Categories Amount -------4 2 1 2 1/2 : : 4 Preparation Time :0:30 : Side Dish

Vegetable

Measure -----------slices tablespoons 1-pound cup pound

3/4 (about 6 cups)

Ingredient -- Preparation Method -------------------------------bacon -- diced olive oil onion -- chopped potatoes -- peeled cut into 1/2-inch cubes water Salt and pepper kale -- washed tough ribs discarded, and leaves torn

In a deep, heavy frying pan, saut� bacon until fat is rendered. Remove with a slotted spoon and set aside. Drain off all but 1 tablespoon drippings and add olive oil to frying pan. Saut� onion until softened, about 5 minutes. Add potatoes, water, and salt and pepper to taste. Simmer, covered, until potatoes are tender, about 15 minutes. In a large saucepan, steam kale in about 1/2 inch of water until tender but still firm, 3 to 5 minutes. Drain well and add to potato mixture. Cook over low heat, stirring, for 1 to 2 minutes. Adjust seasoning. Top with bacon and serve immediately. Description: "Potatoes braised with bacon and served with steamed kale." Source: "Cook's Magazine September/October 1984" - - - - - - - - - - - - - - - - - - Per serving: 328 Calories (kcal); 11g Total Fat; (28% calories from fat); 10g Protein; 52g Carbohydrate; 5mg Cholesterol; 153mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Spinach or Swiss chard leaves may be used instead of kale; however, if using spinach, steam only about 30 seconds in water clinging to leaves. Nutr. Assoc. : 0 0 0 2306 0 4826 0 0 0 * Exported from MasterCook *

Kamar Al-Deen Drink Recipe By Serving Size Categories Amount -------18 7 1/2 1/4 :Hanadi Rifae : 7 Preparation Time :24:00 : Beverage International

Dessert

Measure -----------ounces cups cup cup

Ingredient -- Preparation Method -------------------------------dried apricots (4 cups) -- pur�ed hot water granulated white sugar orange flower water

The apricot is cut up into small pieces or pur�ed (or use apricot paste) and soaked in the hot water overnight. The next day the mixture is strained and the other ingredients are added. Serve cold. Description: "A Ramadan drink made with dried apricot paste and orange flower water purchased from Middle Eastern stores." Cuisine: "Middle Eastern" Yield: "7 Cups" - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); trace Total Fat; (1% calories from fat); 3g Protein; 59g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : A drink usually prepared in Ramadan. Nutr. Assoc. : 3090 0 652 1582 * Exported from MasterCook * Karen's Paella Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 1/4 1/4 1 16 2 4 1/2 6 : : 6 Preparation Time :1:30 : Casserole Poultry

Main Course

Measure -----------pounds pounds pound cup clove ounces cups cups teaspoon

Ingredient -- Preparation Method -------------------------------chicken breasts -- skinless chicken thighs -- skinless hot Italian turkey sausage olive oil garlic -- minced canned tomatoes -- drained rice -- uncooked chicken stock saffron clams -- rinsed, cleaned

12 1

large cup

shrimp frozen sweet peas Salt -- to taste Black pepper -- to taste

Saut� chicken, pork, and sausage in oil. When brown, add garlic and tomatoes. In large, shallow baking or paella pan combine rice, broth, and saffron; top with chicken mixture. Cover and bake for 50 minutes. Add clams, shrimp, and peas. Cook an additional 15 minutes. Description: "Lower fat, baked version of the classic made tomatoes, rice and shellfish." Ratings : Cholesterol Rating 4 Complexity 4 Depth 6 Fanciness 7 Freeze-ability 0 Kid Appeal 4 Serving Temperature 10 - - - - - with chicken, sausage, Complete Meal 8 Cost 6 Difficulty 4 Fat Content 4 Good For Crowds 10 Portability 5 - - - - - - - - - - - - -

Per serving: 752 Calories (kcal); 34g Total Fat; (41% calories from fat); 49g Protein; 57g Carbohydrate; 173mg Cholesterol; 1838mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 26513 0 0 0 0 0 0 0 0 3589 0 0 * Exported from MasterCook * Koufta Fingers with Tahini Recipe By Serving Size Categories Amount -------:Hanadi Rifae : 4 Preparation Time :1:30 : International

Main Course

Measure ------------

Ingredient -- Preparation Method -------------------------------Kabob and Koufta Bel Senia -- (see recipe) SAUCE yogurt vinegar tahini lemon juice

1 1 3

cup teaspoon tablespoons Dash

Preheat oven to 375�F. Prepare Kabobs as directed. Shape into fingers. Arrange in Pyrex baking dish. Bake for 30 minutes. Mix the tahini with lemon and water until it becomes smooth. Add yogurt and vinegar. Pour on the meat and bake until done. Serve with rice. Description: "Kabobs shaped into finger rolls, baked in a tahini-yogurt sauce and

served with rice." Cuisine: "Middle Eastern" T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 943 Calories (kcal); 64g Total Fat; (59% calories from fat); 37g Protein; 63g Carbohydrate; 151mg Cholesterol; 234mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 10 1/2 Fat; 1 Other Carbohydrates NOTES : A different way of serving kabobs. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Kabob and Koufta Bel Senia Recipe By Serving Size Categories :Hanadi Rifae : 4 Preparation Time :1:30 : Baked International Main Course

Beef Lamb Meat

Amount -------1 1 1 1 1/2 1/8 1/4 4 4 3/4 1 3 1/2

Measure -----------pound pound medium bunch teaspoon Dash teaspoon cup large large cup cup cup tablespoons

1 1

Ingredient -- Preparation Method -------------------------------ground beef OR lamb onion -- finely chopped parsley -- finely chopped Pepper -- to taste Salt -- to taste cinnamon ground cumin dried parsley egg fresh breadcrumbs KOUFTA BEL SENIA potatoes -- peeled, sliced, boiled until 1/2 done tomatoes -- sliced MIX TOGETHER tahini lemon juice water molasses

Mix all the ingredients and shape into round flat shapes (at this point the kabobs can be frozen). Fry the Kabobs or grill them. To make Koufta Bel Senia, spread the meat in a oven dish. Preheat oven to 400�F. Layer the potatoes and tomatoes on top. Cover with foil.

Bake for a half hour. Mix the rest of the ingredients and pour on the meat. Return the dish uncovered to the oven and bake for another half hour Description: "Spiced ground meat mixture fried or grilled in ball shapes; or oven-baked with a tomato-potato topping and tahini sauce." Cuisine: "Middle Eastern" - - - - - - - - - - - - - - - - - - Per serving: 839 Calories (kcal); 56g Total Fat; (58% calories from fat); 33g Protein; 58g Carbohydrate; 143mg Cholesterol; 193mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 9 Fat; 1/2 Other Carbohydrates NOTES : Same recipe makes Koufta Bel Senia. Nutr. Assoc. : 3605 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 26047 0 0 0 0 0 0 0 * Exported from MasterCook * Krys's Polish Barszcz Recipe By Serving Size Categories : : 8 : Fall Soup Preparation Time :1:30 Poultry Winter Ingredient -- Preparation Method -------------------------------STOCK chicken yellow onion carrots (2 to 3) parsnip (optional) Fresh parsley Fresh dill (optional) salt beets (2 to 3) carrots (3 to 4) potatoes green cabbage red kidney beans Heavy cream or sour cream (optional) lemon (optional)

Amount -------1 2 1 1 2 3 3 1 1 1/2 1/2

Measure ------------

teaspoon

medium small 1-pound can

Peel the onion and put it cut side down on a gas flame (well, okay, you can use an electric burner too) until it is largely charred black but without white ash. Meanwhile, put the chicken, peeled and cut-up carrots and parsnips, the salt, a handful of fresh parsley, and a couple of sprigs of fresh dill into a stock pot. Cover with water and bring to a boil. Simmer slowly (rapid boiling makes for a cloudy stock) with the burnt onion for 45 minutes. Remove the chicken. You can debone it and add it back to the soup, cut it up and

serve it on the side, or leave it out entirely and make sandwiches with it. While the chicken is simmering, peel and cut up the potatoes, carrots, beets and cabbage (no need to peel the latter) into spoon-size pieces. Once the chicken is done, add the potatoes and carrots and simmer for 5 minutes. Add the beets and simmer five minutes more. Finally, add the cabbage and kidney beans, and simmer for three minutes. Serve the soup with cream (sour or fresh), fresh dill and lemon as garnishes for each diner to add according to whim. A pepper grinder is nice, too. Serves 6 to 8 Description: "A clear vegetable-beet soup with chicken." - - - - - - - - - - - - - - - - - - Per serving: 541 Calories (kcal); 30g Total Fat; (49% calories from fat); 38g Protein; 31g Carbohydrate; 170mg Cholesterol; 629mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : This soup is one of the few useful things you can do with beets, and it can become a regular dish in your house. Unlike the "borscht" that many of us know, this is a substantial soup which can serve as a vegetable-rich mealbeginner, or, with the chicken used for the stock added back in, a complete meal. Highly recommended accompaniment: a gutsy rye bread with sweet butter. The stock for this soup includes an unusual, but very effective and generally useful, step: half an onion is charred over direct heat. This caramelizes the sugars in the onion, and when it is boiled in the stock, burnishes the flavors considerably. By the way: it's pronounced "barshch," with a roll of the tongue on the 'r' and the 'sh' and 'ch' both distinct. But you can call it 'borscht'. This soup keeps beautifully and, as is often the case with soups, is even better the next day. Nutr. Assoc. : 0 0 0 2495 20144 0 0 0 0 2231 2495 0 2415 1236 0 3896 * Exported from MasterCook * Kugeli Recipe By Serving Size Categories : : 24 Preparation Time :3:00 : Baked Main Course Vegetable

Breakfast Pork

Amount -------5 3 1 6

Measure -----------pounds medium pound

Ingredient -- Preparation Method -------------------------------potatoes -- finely grated onions -- finely grated bacon -- cut and fried, all fat reserved eggs

Salt Pepper Sour cream -- (optional) Preheat oven to 350�F. Peel potatoes and onions. In a large mixing bowl, hand grate potatoes and onions using the smallest grate holes. Texture should be "mushy" and moist. (NOTE: A food processor set on the smallest setting can be used for this step, but the texture will not be as mushy.) Cut bacon into small pieces and fry in a medium skillet until crisp. Pour bacon (including grease!) into potato mixture. In a small mixing bowl, beat eggs with a fork. Pour eggs into potato mixture. Butter (or spray with Pam) 2 meatloaf pans. Divide potato mixture evenly between the 2 pans. Bake for 2 hours. Slice as you would a meatloaf and serve topped with sour cream (if desired). Description: "A Delicious Lithuanian dish of potato loaf made with finely grated potatoes and onions; baked with bacon and eggs." Cuisine: "Lithuanian" Yield: "2 Loaves" T(Baking Time): "2:00" - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 11g Total Fat; (46% calories from fat); 9g Protein; 18g Carbohydrate; 63mg Cholesterol; 322mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : DELICIOUS!! This dish takes a lot of work and patience, but it IS worth it!! Suggestion: Get a friend to help with the grating and listen to some good, up-beat music to help with the monotony!! The leftovers can be served the next day by slicing and pan frying the slices and serving with sour cream. (Excellent for breakfast!) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Kuwaiti Lentil Soup/Stew Recipe By Serving Size Categories :Hanadi Rifae : 6 Preparation Time :3:00 : International Stew

Main Course Vegetable

Amount -------2 1 2 5 1 1 2 1 3 8 1/2 2

Measure -----------cups cloves cups tablespoon clove teaspoons 6-ounce can cups

Ingredient -- Preparation Method -------------------------------SIMMER TOGETHER: lentils onion -- coarsely chopped garlic -- crushed water SAUT�: ghee garlic -- minced cumin tomato paste dried lemons water (less if you want to make stew) potatoes (optional) -- peeled, quartered (for stew only)

Put the washed lentils with onion and garlic in a pot with the water. Let it boil and wait until it dries up. Pur�e the lentils in a blender. In a pot, fry some garlic in some ghee (clarified butter - milk solids removed), then add the cumin. Stir and add the tomato paste, then the pur�ed lentils. Add to that the second measure of water (or less if you want to make a stew). If making stew, also add peeled, quartered potatoes at this stage) and the dried lemons. Let the mixture boil, then reduce the temperature and let it simmer until done. Description: "A simple, vegetarian lentil stew enhanced with cumin, dried lemon and tomato paste." Cuisine: "Middle Eastern" - - - - - - - - - - - - - - - - - - Per serving: 277 Calories (kcal); 3g Total Fat; (9% calories from fat); 20g Protein; 47g Carbohydrate; 6mg Cholesterol; 250mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1504 3896 1582 0 0 * Exported from MasterCook * Lahma Bel Ageen Recipe By Serving Size Categories :Hanadi Rifae : 6 Preparation Time :1:30 : Appetizer Bread Main Course

Baked International Meat

Amount --------

Measure ------------

Ingredient -- Preparation Method -------------------------------DOUGH

6 2 1 3 1 4 1 1/2 1/2 3/4 1/2

cups cups cup teaspoons teaspoon

white wheat flour yogurt -- warm olive oil active dry yeast salt TOPPING onions -- finely chopped ground meat salt cinnamon yogurt tahini vinegar pine nuts tomatoes -- choose firm ones, chopped

2 2 5

pound teaspoon teaspoon cup tablespoons tablespoons cup

Preheat oven to 450�F. Sift flour and salt together. Mix yogurt, yeast and oil; add gradually to the flour. Mix well and knead for 20 minutes. Set aside until doubled in size. Meanwhile, prepare topping: Saut� onions and meat in a little oil until browned. Stir in the rest of the ingredients. Simmer until liquid is reduced and thickened. Knead risen dough for 2 minutes; divide dough into egg sized balls. Grease baking sheet. Roll each ball and place on the sheet. Spread topping on it. Bake for 15 minutes or until browned a little. Description: "A great yogurt dough that can be used for manayish, Middle Eastern spiced meat topping or pizza." Cuisine: "Middle Eastern" - - - - - - - - - - - - - - - - - - Per serving: 1228 Calories (kcal); 70g Total Fat; (51% calories from fat); 35g Protein; 116g Carbohydrate; 79mg Cholesterol; 658mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 12 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 3309 0 0 0 0 0 0 0 3605 0 0 0 0 0 4489 0 0 * Exported from MasterCook * Lamb and White Bean Rago�t Recipe By Serving Size Categories Amount -------: : 8 Preparation Time :4:00 : International Stew

Lamb

Measure ------------

Ingredient -- Preparation Method --------------------------------

1 1/2 3 6 8 1 1/3 1/2 1 1 1 2 2 5 1 1/4 2 2 1/2 1/2 1/2

cups teaspoons pounds cloves cup cup cup teaspoon teaspoon teaspoon medium 35-ounce can cup cups cups cup cup teaspoon

dried great northern beans -- about 12-ounces salt lamb shoulder (6-7 pounds) -- trimmed and boned garlic red wine red wine vinegar olive oil dried thyme dried marjoram dried basil bay leaves onions carrots Italian plum tomatoes white flour beef stock OR canned beef broth Nicoise olives fresh parsley leaves, stemmed -- firmly packed freshly ground black pepper

PREPARATION: Rinse, pick over beans, and put them in bowl with cold water to cover by 3 inches. Let stand for 24 hours; drain. Or, put beans in a 5-quart soup kettle or Dutch oven with water to cover, bring to a boil, cover, remove from heat, and let stand 1 hour; drain. Return drained beans to soup kettle, and add cold water to cover by 3 inches. Bring to a boil, turn heat to low and simmer, partially covered, until the beans are almost tender, about 1 hour. Stir in 1 teaspoon of salt and continue cooking until the beans are tender, 15 to 20 minutes. Drain and set aside. Cut lamb into 1 1/2-inch cubes. Peel and crush the garlic and put it in a non-reactive bowl with the wine, vinegar, 3 tablespoons oil, thyme, marjoram, basil, and bay leaves. Add the lamb and marinate for at least two hours. (Can cover and refrigerate the beans and meat separately overnight.) Peel and chop the onions (2 cups). Peel and cut carrots into 1/2-inch slices. Drain the tomatoes and set vegetables aside separately. COOKING: Adjust oven rack to low position and heat oven to 350�F. Remove the lamb from the marinade and pat dry on paper toweling. Heat 3 tablespoons of the oil in the Dutch oven or soup kettle until hot but not smoking. Working in batches, sear the lamb over high heat until well browned, adding additional oil as needed, and removing lamb to a bowl with a slotted spoon or until tender, about 10 minutes. Stir in the flour and cook 3 minutes. Whisk in the reserved marinade and beef stock. Stir in the tomatoes and 2 teaspoons salt, and bring to a boil. Return meat to the kettle with any accumulated juices, cover with foil and the lid and bake 1 hour. Skim, stir in the carrots and bake, uncovered, for 30 minutes. Stir in the beans and bake until stew thickens slightly, about 15 minutes. Rinse and drain the olives. Mince the parsley. Stir in olives and parsley and season with 1/2 teaspoon pepper and salt to taste. Description: "A hearty Mediterranean-style stew." Cuisine: "Mediterranean" Source: "Cook's Magazine September/October 1988" - - - - - - - - - - - - - - - - - - -

Per serving: 1059 Calories (kcal); 73g Total Fat; (63% calories from fat); 55g Protein; 40g Carbohydrate; 194mg Cholesterol; 1795mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 7 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates NOTES : The shoulder of lamb is a very good cut for stew. Ask the butcher to bone the shoulder and trim it completely of fat. If available, boned, trimmed neck meat is also delicious in this dish. As with many stews, this will improve with age, but reserve the beans, olives and parsley to add to the stew just before serving. Nutr. Assoc. : 0 0 3842 0 0 0 0 0 0 0 0 0 0 2470 0 129 0 2130706543 4281 3394 0 * Exported from MasterCook * Lamb Riblets with Maple-Mustard Glaze Recipe By Serving Size Categories : : 4 : Lamb Preparation Time :3:00 Main Course

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 pounds breast of lamb -- cut into 6 rib sections, breastbone cracked between each rib 1/2 teaspoon salt 1/2 cup coarse mustard 1/2 cup maple syrup 1 tablespoon cider vinegar 1/2 teaspoon fresh ground pepper 1/2 teaspoon dried thyme PREPARATION AND COOKING: Trim all visible fat from the breasts and put them in a 5-quart soup kettle with 2 tablespoons salt. Cover with cold water, bring to a boil, reduce heat to low and simmer, partially covered, until tender, about 1 hour. Drain and set aside to cool. In a bowl, stir the mustard with maple syrup, vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper, and thyme. (Can cover and refrigerate breast and glaze separately overnight.) Adjust oven rack to high position and heat oven to 400�F. Cut the lamb breast into individual riblets and put into a large shallow baking dish in a single layer. Bake riblets, meat side up, frequently draining rendered fat, until crisp and brown, about 35 minutes. Spoon half of the mustard-maple glaze over riblets and bake 8 minutes. Spoon on the remaining glaze and bake until very brown, 5-7 minutes. Serve immediately. Description: "Oven-grilled pieces of lamb breast in a sweet-and-spicy coating." Cuisine: "American" Source: "Cook's Magazine September/October 1988" Ratings : Cholesterol Rating 7 Complete Meal 0 Cost 8 Depth 3 Difficulty 3 Fanciness 7 Fat Content 5 Good For Crowds 7 Intensity 8 Intricacy 3

Kid Appeal 5 Portability 3 Serving Temperature 7 Sweetness 7

Looks 3 Richness 7 Spicy Hotness 7 Tartness 7

- - - - - - - - - - - - - - - - - - Per serving: 899 Calories (kcal); 57g Total Fat; (57% calories from fat); 66g Protein; 29g Carbohydrate; 255mg Cholesterol; 864mg Sodium Food Exchanges: 0 Grain(Starch); 9 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 2 Other Carbohydrates NOTES : Often overlooked in favor of pork or beef, lamb riblets offer a delicious change. The preliminary poaching breaks down connective tissue and ensures tenderness; the sweet-and-sour glaze covers the eat with a tasty lacquer. Nutr. Assoc. : 26461 0 0 0 0 0 0 * Exported from MasterCook * Lamb Stew Recipe By Serving Size Categories : : 4 Preparation Time :24:00 : Fall Lamb Winter

International Stew

Amount -------2 1 1 2 1 1 1/2 1 2 2 2 2 1 1 1 1

Measure -----------pounds small cloves small

teaspoon clove cups tablespoons ounces tablespoons teaspoon tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------lamb shoulder -- boned and cut into 1 1/2-inch chunks carrot -- cut in 1-inch chunks onion -- quartered garlic -- chopped Salt and black pepper bouquet garni OR bay leaf TIED IN CHEESECLOTH WITH: dried thyme AND garlic -- peeled California Zinfandel or fruity red wine red wine vinegar salt pork -- with some lean olive oil onion -- chopped lemon zest BEURRE MANI� white flour butter

The day before, put lamb into a mixing bowl with carrot, quartered onion, garlic, salt and pepper, bouquet garni, wine, and vinegar. Cover and let stand overnight in a cool (55 �F) place. Drain meat and vegetables in a strainer for about 30 minutes, reserving liquid,

garlic, and the bouquet garni. In a saucepan, parboil salt pork 5 minutes. Drain and cut into 1/4-inch cubes. Heat oven to 300�F. In a large frying pan, heat olive oil. Add cubed salt pork and saut�, stirring constantly, for about 5 minutes. Add chopped onion and continue saut�ing for another 2 minutes. Lower heat, stir in lamb, and cook 5 minutes. Do not brown meat. Transfer reserved vegetables to a heavy pot, add meat, and strain marinade liquid over the meat. Add lemon zest, reserved garlic, and bouquet garni, and cover tightly. Cook the stew 2 to 2 1/2 hours on middle shelf of preheated oven until meat is very tender. Transfer meat and vegetables to a heated platter. Degrease remaining liquid and bring to a boil. For the beurre mani�, mash flour with butter into a paste in a small bowl. Whisk paste into boiling liquid by bits to thicken it. Pour over meat. Prep Time: 1 day Description: "Marinated boneless lamb shoulder simmered in red wine with vegetables and salt pork." Cuisine: "French" Source: "Cook's Magazine September/October 1984" Ratings : Cholesterol Rating 8 Complete Meal 3 Cost 7 Depth 5 Difficulty 5 Fanciness 7 Fat Content 7 Freeze-ability 5 Good For Crowds 8 Intensity 7 Intricacy 7 Kid Appeal 5 Looks 3 Portability 7 Richness 8 Saltiness 7 Serving Temperature 8 Tartness 7 - - - - - - - - - - - - - - - - - - Per serving: 791 Calories (kcal); 60g Total Fat; (75% calories from fat); 32g Protein; 11g Carbohydrate; 149mg Cholesterol; 426mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 4826 2130706543 0 0 0 0 0 0 1244 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lamb-Flageolet Salad with Sun-Dried Tomato Vinaigrette Recipe By Serving Size : : 6 Preparation Time :6:00

Categories

: Lamb Salad Measure ------------

Main Course Spring Ingredient -- Preparation Method -------------------------------Peppered Lamb -- (see recipe)

Amount --------

FLAGEOLET SALAD Salt 1 cup dried flageolet beans -- rinse & picked over 2 tablespoons olive oil 1/4 pound pancetta -- coarsely chopped, thinly sliced 1 medium onion -- minced 2 medium cloves garlic -- minced 1 teaspoon minced fresh parsley 1 teaspoon minced fresh thyme 1 teaspoon minced fresh rosemary 1 4-ounce jar roasted red peppers -- drained OR 1 medium red bell pepper -- roasted, peeled, seeded and cut into thin strips Ground black pepper 2 2 1/2 1/4 5 1 tablespoons teaspoons teaspoon teaspoon tablespoons quart SIMPLE BALSAMIC VINAIGRETTE balsamic vinegar Dijon mustard salt pepper olive oil OR Sun-Dried Tomato Vinaigrette -- (see recipe) arugula or watercress -- rinsed, spun dry

TO PREPARE: Make the Peppered Lamb recipe. TO COOK: For the salad, bring 1 quart water to boil in a medium saucepan. Add 1 teaspoon salt and flageolets. Return to boil. Remove from heat, cover, and let flageolets stand 30 minutes; drain. Heat 1 tablespoon oil in a medium skillet. Add pancetta and onions; saut� until onions soften, about 2 minutes. Add next 4 ingredients; saut� until fragrant, about 30 minutes. Add drained flageolets, 1 quart water, and 1/2 teaspoon salt; bring to boil, cover, and simmer until beans are just tender, about 20 minutes. Cool beans in cooking liquid; drain. Transfer beans to a medium bowl. Add roasted red peppers and remaining 1 tablespoon oil; toss to combine. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste; set aside. Prepare the Sun-Dried Tomato Vinaigrette recipe. Or if time is limited, you can substitute a simple Balsamic Vinaigrette that you make by mixing balsamic vinegar, Dijon mustard, salt, and pepper, in the amounts above, in a small nonreactive bowl. Then, whisk in 5 tablespoons olive oil in a slow, steady stream. TO SERVE:Slice loin of lamb, crosswise, into 1/4-inch-thick slices. Transfer 4 slices to each dinner plate. Arrange a portion of arugula alongside the lamb. Spoon a portion of the Flageolet Salad on the bed of arugula. Drizzle vinaigrette over the Peppered Lamb and Flageolet Salad; serve.

Cuisine: "American" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 3 Cost 7 Difficulty 5 Fat Content 3 Intensity 5 Kid Appeal 7 Portability 3 Serving Temperature 7

Complete Meal 7 Depth 8 Fanciness 10 Good For Crowds 8 Intricacy 7 Looks 7 Richness 8 Tartness 7

- - - - - - - - - - - - - - - - - - Per serving: 496 Calories (kcal); 44g Total Fat; (78% calories from fat); 19g Protein; 8g Carbohydrate; 60mg Cholesterol; 1302mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates NOTES : Instead of the extraordinary Sun-Dried Tomato Vinaigrette, if time is limited, follow the instructions for the quick Balsamic Vinaigrette. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 3092 0 4352 0 2130706543 0 0 3399 4752 0 0 0 2130706543 0 0 0 * Exported from MasterCook * Peppered Lamb Recipe By Serving Size Categories : : 6 Preparation Time :4:00 : Entr�e Salad

Main Course Spring

Amount -------3 1 1 2 1/2 3/4

Measure -----------medium cloves tablespoon tablespoon tablespoons pound

Ingredient -- Preparation Method -------------------------------garlic -- crushed fresh thyme -- minced crushed black peppercorns olive oil boneless loin of lamb Salt

TO PREPARE: Mix first 3 ingredients plus 1 1/2 tablespoons oil in a bowl. Add lamb; turn to coat. Cover and refrigerate 4 hours. (Can be refrigerated overnight.) TO COOK: Heat oven to 350�F. Remove lamb from the marinade and sprinkle with 1/4 teaspoon salt. Heat remaining 1 tablespoon oil in a Dutch oven. Cook lamb over medium-high heat until seared on all sides, about 5 minutes. Transfer to the oven and roast lamb, about 8 minutes for medium rare. Transfer lamb to a carving board; let stand for 5 minutes. TO SERVE: Slice loin of lamb, crosswise, into 1/4-inch-thick slices. Transfer 4 slices to each dinner plate. See Lamb-Flageolet Salad with Sun-Dried Tomato Vinaigrette recipe in the Fabulous and Flavorful cookbook.

Description: "Lamb loin in a lively marinade and grilled." Cuisine: "American" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 3 Complete Meal 3 Cost 7 Depth 3 Difficulty 3 Fanciness 5 Fat Content 2 Good for Crowds 8 Intensity 8 Intricacy 2 Kid Appeal 3 Looks 3 Portability 5 Richness 7 Serving Temperature 7 Spicy Hotness 7 Tartness 2 - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 18g Total Fat; (79% calories from fat); 8g Protein; 3g Carbohydrate; 33mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : A natural as part of the Lamb-Flageolet Salad, or all by itself. Nutr. Assoc. : 0 0 2261 0 3839 0 * Exported from MasterCook * Sun-Dried Tomato Vinaigrette Recipe By Serving Size Categories Amount -------1/4 1 8 6 1 2 1/2 : : 6 Preparation Time :0:10 : Salad Summer

Spring

Measure -----------cup medium large medium clove tablespoons cup

Ingredient -- Preparation Method -------------------------------balsamic vinegar shallot -- minced sun-dried tomatoes -- packed in oil, drained fresh basil leaves garlic red wine vinegar olive oil

TO PREPARE: Bring balsamic vinegar and shallots to boil in a nonreactive saucepan; simmer until reduced to 2 tablespoon; about 2 minutes. Transfer this reduction to a food processor. Add next 4 ingredients plus 1/4 cup water; process until minced. With machine on, add oil in a slow, steady stream. Transfer vinaigrette to a nonreactive bowl; set aside. Description: "The special taste in Lamb-Flageolet Salad with Sun-Dried Tomato Vinaigrette (see recipe)." Cuisine: "American" Source:

"Cook's Magazine June 1990" Ratings : Cholesterol Rating 0 Depth 7 Fanciness 8 Good For Crowds 10 Intricacy 2 Looks 8 Richness 7 Tartness 7

Cost 5 Difficulty 2 Fat Content 7 Intensity 10 Kid Appeal 3 Portability 10 Sweetness 5 - - - - - - - - - - - - - - - - - - -

Per serving: 170 Calories (kcal); 18g Total Fat; (92% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Lasagne Recipe By Serving Size Categories : : 12 Preparation Time :1:00 : Baked Main Course Pasta

International Meat Sauce

Amount -------1 1 1 3 16 12 10 3 2 2 1 1/2

Measure -----------pound clove tablespoon teaspoons ounces ounces ounces cups cup tablespoons teaspoon pound

Ingredient -- Preparation Method -------------------------------RED SAUCE LAYER sweet Italian sausages or spicy sausage garlic basil salt canned tomatoes tomato paste lasagna noodles CHEESE LAYER cottage cheese Parmesan cheese or romano cheese parsley eggs -- beaten pepper sliced Mozzarella cheese -- easy if sliced when purchased

1/2

Preheat oven to 375�F. Brown sausage; add tomatoes, tomato paste, basil, garlic, half the measure of salt and simmer 30 minutes. Cook noodles, drain and hold in cool water until ready. Mix cottage cheese, Parmesan cheese, eggs, parsley, remaining salt and pepper. Prepare two complete layers: Small amount of sauce on bottom

Noodles Cottage cheese mix Red sauce Repeat Add Mozzarella cheese on top during baking BAKE 35 minutes; rest for 10 minutes before cutting to serve. Description: "Fast and easy one hour lasagne. You have to really move to accomplish this in one hour, but it can be done." Cuisine: "Italian" T(Baking Time): "0:35" - - - - - - - - - - - - - - - - - - Per serving: 448 Calories (kcal); 25g Total Fat; (49% calories from fat); 28g Protein; 29g Carbohydrate; 101mg Cholesterol; 1549mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3775 0 0 0 0 0 0 0 0 0 1034 0 0 0 922 0 * Exported from MasterCook * Lasagne with Chicken and Pepper Sauces Recipe By Serving Size Categories : : 30 Preparation Time :3:00 : Baked International Pasta

Casserole Main Course Poultry

Amount -------6 6 4 1 4 4

Measure ------------

1/2 1/4

Ingredient -- Preparation Method -------------------------------PEPPER SAUCE red bell peppers yellow bell peppers 32-ounce cans Italian plum tomatoes tablespoon fresh herbs: savory, sage, thyme, or rosemary -- minced onions cloves garlic cup fresh flat-leaf parsley -- chopped cup olive oil Salt Fresh ground black pepper CHICKEN SAUCE onions garlic fresh flat-leaf parsley -- chopped fresh basil -- chopped

4 4

1/2 1/4

cloves cup cup

6 1/2 1/2 2 6 2 4 3 2 1/2 3/4

pounds pound pound tablespoons cup cups cups pounds pounds pound pounds

chicken breasts -- boneless and skinless Salt Fresh ground black pepper prosciutto -- sliced butter olive oil white flour chicken stock heavy cream NOODLES AND CHEESE fresh spinach lasagne OR dried spinach lasagne Parmesan cheese (about 1 2/3 cups) -- grated Fontina cheese

PREPARATION: For the Pepper Sauce, halve and seed the peppers and cut into 1/2inch dice. Seed and chop the tomatoes, reserving 1 cup of juice. Mince 1 tablespoon herbs. For both the Pepper Sauce and the Chicken Sauce, mince the 8 onions, 8 cloves garlic. Chop 1 cup parsley and 1/2 cup basil. For the Pepper Sauce, heat the olive oil in a large frying pan. Add half of the onions and the peppers and cook until soft, about 15 minutes. Add the tablespoon of minced herbs and half of the garlic, parsley, and basil and cook about 2 minutes. Add the tomatoes and reserved cup of juice and cook until most of the liquid has evaporated, about 15 minutes. Season to taste. The Pepper Sauce can be made up to a week ahead. For the Chicken Sauce, trim the chicken breasts of fat and connective tissue and season with salt and pepper. Cut the prosciutto into 1/2-inch pieces. Heat 4 tablespoons of the butter in a large frying pan over medium heat. Sear the chicken about 2 minutes a side until well browned, cooking in batches to avoid overcrowding. Reduce heat, return all chicken to pan, and simmer until barely cooked through, about 10 minutes. Remove from pan and cool. Cut chicken into 1/2inch dice. In the same frying pan, heat 1 tablespoon of olive oil over medium heat and Briefly saut� the ham and the remaining garlic, parsley, and basil until fragrant, about 2 minutes. Add to chicken. In the same pan used to cook the chicken and ham, heat remaining 6 oz. of butter and 1 tablespoon of the olive oil. Add the remaining onions and saut� until soft, about 5 minutes. Whisk in the flour and cook for 4 minutes over low heat, stirring constantly. Whisk in chicken stock and bring to a boil. Reduce heat and simmer for 10 minutes. Add the chicken mixture and heavy cream and season to taste with salt and pepper. Chicken Sauce can be made several days ahead. Boil the spinach lasagna noodles according to package directions and cook until tender. If using fresh, cook in batches for about 2 minutes a batch. Remove lasagna to a large bowl of cold water to stop the cooking, then to a damp towel.

Grate Parmesan and Fontina cheeses. Butter four 9- by 13-inch lasagna pans or large oval pans. Pour a layer of the Pepper Sauce into each pan. Put a layer of the lasagna noodles on top of the sauce, overlapping slightly. Add a layer of the Chicken Sauce, then a layer of Parmesan and Fontina cheeses, and another layer of pasta. Repeat process 3 more times, ending with Pepper Sauce and cheeses. Cover with foil. Lasagna can be made to this point a day ahead. COOKING AND SERVING: Heat oven to 375�F. Bake lasagna in preheated oven until cooked through, about 45 minutes. Allow lasagna to rest for about 15 minutes before cutting and serving. Description: "Fragrant, novel and exciting: lasagne modern style." Cuisine: "Italian" Source: "Cook's Magazine November 1987" - - - - - - - - - - - - - - - - - - Per serving: 717 Calories (kcal); 35g Total Fat; (44% calories from fat); 39g Protein; 61g Carbohydrate; 131mg Cholesterol; 1171mg Sodium Food Exchanges: 3 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : This updated version of everyone's favorite features both a chicken and a red-and-yellow-pepper sauce between layers of spinach lasagna Nutr. Assoc. : 0 0 0 0 27170 0 0 0 0 0 0 0 0 0 5305 3373 0 0 0 0 0 0 0 0 0 0 0 0 3878 0 2130706543 1034 0 * Exported from MasterCook * Leek and Ricotta Tart Recipe By Serving Size Categories : : 8 Preparation Time :2:00 : Baked First Course Main Course Vegetarian

Fall International Spring Winter

Amount -------1 1/4 8 1 2 2 1 1/4

Measure -----------cups Pinch tablespoons cup tablespoons tablespoons pound

Ingredient -- Preparation Method -------------------------------PASTRY all-purpose flour salt sweet butter freshly grated Parmesan cheese egg yolk cold water -- or more if needed FILLING olive oil leeks� young -- trimmed and thinly sliced

1 2 1 2

tablespoon cup ounces cup cup

1/2 1/4

chopped fresh sage eggs Ricotta cheese Gruy�re cheese -- grated heavy cream Salt Fresh ground pepper pitted black olives -- halved

Make the pastry:. Sift the flour and salt into a bowl and rub in the butter until the mixture resembles fine bread crumbs. Stir in the cheese and work in the egg yolk and 2 tablespoons water to form a smooth, soft dough. Add the extra tablespoon of water if the dough is too firm. Wrap and refrigerate for 30 minutes. Preheat the oven to 400�F. Make the filling: Heat the oil in a large skillet and saut� the leeks and sage for 10 minutes, or until the leeks are soft. Cool slightly. Roll out the dough and line a 9- to 10-inch deep fluted tart pan. Prick the bottom to keep the pastry from puffing. Chill for 10 minutes. Line the tart pastry with aluminum foil and fill with baking beans. Bake blind for 10 minutes, then remove the foil and beans and bake for 10 to 12 minutes more, or until the pastry is lightly golden and crisp. Remove from the oven and let cool. Reduce the temperature to 375�F. Beat the eggs, Ricotta, Gruy�re, cream and salt and pepper together. Spread the leeks over the tart base and pour in the cheese mixture. Sprinkle the olives on top of the cheese mixture and bake for 25 to 30 minutes, or until golden and firm to the touch. Remove the tart from the oven and serve hot, warm, or cold, with a crisp green salad. Description: "A savory quiche with olives and Gruy�re cheese." Cuisine: "French" Source: "The Inspired Vegetarian by Louise Pickford" - - - - - - - - - - - - - - - - - - Per serving: 392 Calories (kcal); 30g Total Fat; (68% calories from fat); 11g Protein; 20g Carbohydrate; 150mg Cholesterol; 276mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : We have all heard people say, It tastes almost as good as my mother's. Well, this recipe with only a couple of small changes is my mother's! I have added a little grated Parmesan to the pastry and topped the tart with black olives. My mother tested my version in a local cooking competition it won her a gold star so this tart comes highly recommended Nutr. Assoc. : 0 0 0 222 20086 0 0 0 0 0 793 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Leeks Vinaigrette (Poireaux en Salade) Recipe By Serving Size Categories : : 4 Preparation Time :0:30 : Appetizer International Spring

First Course Salad

Amount -------12 1/4 4 1

Measure -----------cup teaspoons tablespoon

Ingredient -- Preparation Method -------------------------------leeks oil -- often olive oil vinegar -- your choice Salt Fresh ground black pepper fresh parsley -- chopped Mustard -- to taste

PREPARATION: Clean the leeks; cut off most of the green parts and wash leeks very thoroughly, split if necessary, under cold running water. If they are large, do split them lengthwise; each piece should be about the size of a large stalk of asparagus. Tie them into bundles in two places, put them in boiling salted water just to cover, and cook them slowly for 25 minutes, or until they are tender but not limp. Drain them well (and be sure to save the broth to add to a soup). The leeks may be presented in a serving dish or arranged on individual plates. Make your vinaigrette in a bowl, adding mustard to taste, and whisk the dressing well until it is almost opaque, or emulsified, and pour it over the leeks. Serves: 3 to 4 Description: "Boiled leeks presented with a simple vinaigrette." Cuisine: "French" Source: "Cook's Magazine May 1988" - - - - - - - - - - - - - - - - - - Per serving: 284 Calories (kcal); 14g Total Fat; (43% calories from fat); 4g Protein; 38g Carbohydrate; 0mg Cholesterol; 54mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Regarding the vinaigrette, the point French dressing, is 1 part wine vinegar to 3 freshly ground pepper. The formula, however, the strength of the vinegar and the needs of vegetables being dressed. of departure for all vinaigrettes, or parts olive oil, plus salt and always varies to taste, depending on the dish, the salad greens, or the

This dish also makes an excellent salad course. It is oddly colorless; be sure to sprinkle with parsley. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook *

Lemon Asparagus with Toasted Sesame Seeds Recipe By Serving Size Categories Amount -------2 1 1/2 1 3 : : 6 Preparation Time :0:15 : Side Dish

Vegetable

Measure -----------tablespoons pounds tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------butter asparagus -- trimmed and washed lemon juice (from 1/2 lemon) sesame seeds -- toasted Salt Ground black pepper

TO PREPARE: Blanch asparagus. Toast sesame seeds in a small nonstick saucepan over medium heat, shaking the pan until the seeds are golden brown. TO COOK: Heat butter in a large skillet. Add asparagus; saut� until tender, about 2 minutes. Add lemon juice and sesame seeds; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve immediately. Description: "A sprightly treatment of simple asparagus." Cuisine: "American" Source: "Cook's Magazine April 1990" Ratings : Cholesterol Rating 5 Cost 3 Difficulty 2 Fat Content 5 Intensity 5 Kid Appeal 3 Portability 3 Serving Temperature 8 Tartness 7 - - - - - -

Complete Meal 3 Depth 3 Fanciness 7 Good For Crowds 10 Intricacy 2 Looks 5 Richness 7 Spicy Hotness 2 - - - - - - - - - - - - -

Per serving: 74 Calories (kcal); 6g Total Fat; (69% calories from fat); 2g Protein; 4g Carbohydrate; 10mg Cholesterol; 41mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 797 0 0 0 * Exported from MasterCook * Lemon Garlic Dressing Recipe By Serving Size : : 4 Preparation Time :0:45

Categories Amount -------1 1/2 1/2 1/4 1 3

: Condiment Salad Measure -----------clove teaspoon teaspoon teaspoon tablespoon tablespoons

International

Ingredient -- Preparation Method -------------------------------garlic paprika hot pepper sauce ground cumin lemon juice olive oil

PREPARATION: Lightly crush the garlic. In a bowl, whisk together crushed garlic, paprika, hot red-pepper sauce, cumin, and lemon juice. Gradually add olive oil, whisking constantly. Recipe can be prepared to this point several hours ahead. Pour dressing over Middle Eastern Salad and stir gently. Let stand at room temperature for 30 minutes. Remove garlic. Description: "A spicy-hot citrus and garlic dressing with olive oil." Cuisine: "Middle Eastern" Source: "Cook's Magazine November 1987" - - - - - - - - - - - - - - - - - - Per serving: 93 Calories (kcal); 10g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Lemon Marmalade Recipe By Serving Size Categories : : 80 Preparation Time :24:00 : Condiment International

Fall Summer

Amount -------3 8

Measure -----------pounds cups

Ingredient -- Preparation Method -------------------------------Meyer lemons or lemons granulated sugar (8 to 10 cups)

PREPARATION: Slice the lemons as thin as possible. Discard ends. Remove all seeds and tie them in a square of doubled cheesecloth. Put lemons and seed bag in a nonreactive bowl with enough water to cover. Let stand overnight.

Measure the lemons and water into a wide, shallow, nonreactive pan. Add an equal volume of sugar and cook over low heat until sugar is dissolved. Raise heat to medium-high and cook, stirring frequently and skimming off the foam as it rises, until temperature reaches 220�F about 1/2 hour. Remove marmalade from heat. To test for consistency, drop a little marmalade on a saucer and put the saucer into the freezer until marmalade is cold, about 5 minutes. Tip the saucer: the marmalade should just barely run. If too thin, return marmalade to medium-high heat and cook, testing often, until it has reached the right consistency. Put marmalade into hot, sterilized pint or half-pint jars. Store in refrigerator up to 1 month or, for longer storage, seal according to reliable canning instructions. Yields: 4 to 5 pints Description: "A fresh tasting and clear preserve." Cuisine: "English" Source: "Cook's Magazine November 1987" - - - - - - - - - - - - - - - - - - Per serving: 81 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 22g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : This is very different from longer-cooked marmalades that acquire a caramelized taste. If you want to make a large amount easily, you can shred the lemons, rind and all, in a food processor instead of slicing them. Be sure to seed before processing. Nutr. Assoc. : 3917 652 * Exported from MasterCook * Lemon Sauce Recipe By Serving Size Categories Amount -------1 5 1 2 3 1/2 3/4 2 :Dee Bell : 16 Preparation Time :0:15 : Dessert Topping

International

Measure -----------cup tablespoons pinch tablespoons teaspoon cup tablespoons

Ingredient -- Preparation Method -------------------------------granulated sugar white flour or cornstarch salt egg yolks lemon juice grated lemon peel water -- lukewarm butter

Mix together sugar, flour or cornstarch and salt. Add well-beaten egg yolks, lemon

juice and grated rind. Slowly stir in water until well-blended. Cook over low heat or in double-boiler until thickened. When desired thickness is achieved, stir in butter. Description: "A tangy sauce, terrific on gingerbread, fruit or spice cake." Cuisine: "German" Yield: "1 Cup" - - - - - - - - - - - - - - - - - - Per serving: 78 Calories (kcal); 2g Total Fat; (23% calories from fat); 1g Protein; 15g Carbohydrate; 30mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates NOTES : This is a sauce, not a pudding, and is best served on cakes or breakfast batter breads. Nutr. Assoc. : 0 5534 0 0 0 802 0 0 * Exported from MasterCook * Lemon-Oil Marinade Recipe By Serving Size Categories Amount -------1/4 2 :Dee Bell : 0 Preparation Time :2:00 : Condiment

Grilled

Measure -----------cup tablespoons

Ingredient -- Preparation Method -------------------------------olive oil lemon juice Salt Black pepper

Mix together and marinate fish or meat in refrigerator for 2 hours, turning every 20 minutes. Baste with this mixture when grilling or broiling. Description: "Simple lemon and oil combination for marinating lamb or fish." Yield: "1/2 Cup" Ratings : Complexity 1 Cost 1 Depth 2 Difficulty 0 Fat Content 5 Preparation vs. Cooking 10 - - - - - - - - - - - - - - - - - - Per serving: 485 Calories (kcal); 54g Total Fat; (97% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates NOTES : You can alter this simple marinade with garlic, ginger, citrus or

pineapple juice. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Lemonade or Limeade Recipe By Serving Size Categories Amount -------4 6 3 1/2 1 4 :Dee Bell : 4 Preparation Time :0:05 : Beverage

Summer

Measure -----------cups tablespoons tablespoons pinch

Ingredient -- Preparation Method -------------------------------water lemon juice or lime juice granulated sugar or honey salt mint sprigs for garnish (optional)

Warm half of the water and stir sugar into it until dissolved. Remove from heat, place in another vessel and put in freezer while you squeeze the citrus juice. Mix together remaining water and citrus juice, then stir in sweetened water. Serve over ice with a mint leaf garnish. Description: "A refreshing summer beverage made from the sweetened juice." Cuisine: "American" Yield: "4 1/4 Cups" Ratings : Complexity 1 Depth 4 Fanciness 8 Good For Crowds 10 Kid Appeal 10 Portability 10 Serving Temperature 2 Sweetness 6 Tartness 6 - - - - - - - - - - - - - - - - - - Per serving: 48 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 13g Carbohydrate; 0mg Cholesterol; 41mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : If using honey, no need to heat water. Stir citrus juice directly in the appropriate measure of honey until well-blended. Slowly add water until wellblended. Serve over ice with a mint sprig. Nutr. Assoc. : 0 797 652 0 4153 * Exported from MasterCook * Lentil Soup Recipe By Serving Size Categories :Dee Bell : 8 Preparation Time :3:00 : First Course Main Course

International Soup

Vegetable Amount -------1 2 2 3/4 2 10 10 1 1 1 Measure -----------tablespoon large cloves cup cups cups cups 1/4 1/4 teaspoon teaspoon teaspoon Pinch Pinch cup teaspoons tablespoons tablespoons tablespoons

Vegetable Main Course

3/4 1 1/2 4 4 4

Ingredient -- Preparation Method -------------------------------oil or butter onions -- chopped garlic -- minced celery lentils water OR chicken stock ham bone (optional) ground cumin ground sage bay leaf crumbled thyme cayenne pepper ground cloves grated carrots salt Black pepper yogurt for garnish (optional) OR sour cream for garnish (optional) parsley for garnish (optional)

In a large soup pot, saut� onions, garlic and celery in oil until light golden. Add broth or water, lentils and next seven ingredients (counting the ham bone, if using). Simmer for 2 hours and 15 minutes, stirring occasionally. Remove ham bone, add carrots and cook another 15 minutes. Salt and pepper to taste and serve with a dollop of yogurt or sour cream on top with a sprinkle of parsley. Description: "Hearty lentils cooked with chopped vegetables and spices." Cuisine: "Indian" - - - - - - - - - - - - - - - - - - Per serving: 235 Calories (kcal); 5g Total Fat; (18% calories from fat); 17g Protein; 32g Carbohydrate; 14mg Cholesterol; 441mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : You can make a vegetarian version by using water and leaving out the ham bone. To make up on flavor, try adding a little soy sauce. Nutr. Assoc. : 4267 0 0 0 0 1582 0 2130706543 3651 0 0 0 3159 0 0 0 0 0 1671 0 2130706543 1036 * Exported from MasterCook * Lentils with Ginger and Sesame Recipe By Serving Size : : 4 Preparation Time :1:30

Categories Amount -------1 3 1 1/2 1 1 1/4 1/4 1/2 3/4 2 4

: International Side Dish Measure -----------cup cups medium medium tablespoon teaspoon teaspoon teaspoon teaspoon cup tablespoons cups

Main Course

Ingredient -- Preparation Method -------------------------------lentils, plain brown kind -- rinsed water onion -- finely diced red bell pepper -- finely chopped dark sesame oil ginger -- peeled and grated ground turmeric salt cumin seed fresh salsa (use mild or hot as you like) minced cilantro cooked basmati rice

Boil lentils in water (to a stew consistency) until soft; 45 minutes to 1 hour. Do not add salt. Prepare basmati rice. While they are cooking, prepare the vegetables and saut� the onion in the sesame oil until it is translucent. Add the turmeric, ginger, salt and cumin seed and cook a few minutes longer. Add the red bell pepper and stir in the salsa. Cook over low heat for 5 minutes. Mix in the cilantro and adjust salt. Serve over basmati rice with grilled veggies and condiments. Description: "A short-cut variant of Masoor Dal made with robust brown lentils, salsa, red bell pepper, sesame oil and spices." Cuisine: "Indian" - - - - - - - - - - - - - - - - - - Per serving: 442 Calories (kcal); 6g Total Fat; (11% calories from fat); 19g Protein; 80g Carbohydrate; 0mg Cholesterol; 358mg Sodium Food Exchanges: 5 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : I find the pink lentils too delicate for this dish. A good side dish is a platter of grilled mixed veggies: sugar snap peas, and variously colored zucchini, summer squash and bell peppers. Condiments: plain yogurt, mango chutney Nutr. Assoc. : 3920 0 0 0 0 0 0 0 0 1325 0 0 * Exported from MasterCook * Lime-and-Yogurt-Marinated Chicken Breasts Recipe By Serving Size Categories : : 4 Preparation Time :0:45 : International Poultry

Main Course

Amount -------1 3 3/4 1/4 1 1 1 1/2 1/2 4

Measure -----------large medium cloves teaspoon teaspoon teaspoon teaspoon tablespoons cup

Ingredient -- Preparation Method -------------------------------scallion -- minced garlic -- minced ground cumin caraway seeds crushed coriander seeds grated lime peel lime juice plain nonfat yogurt Salt Ground black pepper chicken breast halves (1 1/2 lbs.) -- boned and skinned

TO PREPARE: For the marinade, mix all ingredients including 1/3 teaspoon salt and 1/3 teaspoon pepper in a large nonreactive baking dish. Add chicken breasts in a single layer; turn to coat. Let the chicken stand at room temperature for about 20 minutes to marinate. TO COOK: Heat the broiler. Broil chicken breasts, turning once, until cooked through, about 10 minutes. TO SERVE: Slice each chicken breast across the grain into 1/4-inch-thick slices. Serve immediately. Description: "A light but savory chicken marinade with sweet spices." Cuisine: "Middle Eastern" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 2 Complete Meal 3 Cost 7 Depth 3 Difficulty 3 Fanciness 3 Fat Content 0 Good For Crowds 8 Intensity 10 Intricacy 0 Kid Appeal 3 Looks 5 Portability 3 Richness 5 Serving Temperature 8 Spicy Hotness 5 Sweetness 2 Tartness 8 - - - - - - - - - - - - - - - - - - Per serving: 274 Calories (kcal); 14g Total Fat; (45% calories from fat); 32g Protein; 4g Carbohydrate; 93mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Bold herbs and spices teamed with tangy nonfat yogurt make a satisfying but light marinade for chicken. If you have time, let the chicken marinate overnight. Serve blanched haricots verts or tender green beans tossed with a mintvinaigrette as a refreshing accompaniment to this light entr�e. Nutr. Assoc. : 0 0 0 252 414 3948 0 0 0 0 324 0 * Exported from MasterCook *

Madeira Cream Sauce Recipe By Serving Size Categories : : 6 Preparation Time :0:15 : Easter Sauce

International Spring

Amount -------2 1 1/4 1/4 1

Measure -----------tablespoon cup cup cup

Ingredient -- Preparation Method -------------------------------shallots butter dry white wine Madeira heavy cream Salt Fresh ground black pepper

Mince the shallots. Melt the butter in medium saucepan over low heat. Add the shallots and saut� until soft, about 2 minutes. Add the white wine, bring to a boil, and cook until reduced to 2 tablespoons, about 3 minutes. Add the Madeira and bring to a boil. Stir in the cream and bring to a boil. Reduce heat to medium and simmer, stirring frequently, until sauce is thick enough to coat the back of a spoon, about 5 minutes. Season to taste with salt and pepper. Recipe can be made to this point several hours ahead. Cover sauce with plastic wrap touching its surface to avoid forming a skin and set aside at room temperature. Reheat over very low heat before serving. Description: "Classical French sauce with butter, cream and wine." Cuisine: "French" Source: "Cook's Magazine May 1988" Yield: "1 1/2 Cups" - - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 17g Total Fat; (93% calories from fat); 1g Protein; 2g Carbohydrate; 60mg Cholesterol; 36mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Mango Bombe Recipe By Serving Size : : 8 Preparation Time :6:00

Categories Amount -------1/2 1 1/2 3 2 1/4 1 1 8 1

: Dessert Measure -----------cup cups medium tablespoons gallon medium whole cup

International Ingredient -- Preparation Method -------------------------------SORBET granulated white sugar water mangoes -- peeled, chopped fine fresh lime juice French vanilla ice cream -- softened GARNISHES mango -- peeled, sliced lengthwise lime -- thinly sliced maraschino cherries -- with stems heavy cream -- whipped, lightly sweetened

Combine sugar and water in a medium size saucepan. Bring to a boil, stirring constantly until the sugar is dissolved. Allow the syrup to boil for 2 full minutes. Remove from heat. Immediately add mangos to hot syrup and pur�e with a food processor or a blender. Strain through a fine sieve, pressing the pulp with a rubber spatula to get all the liquid. Discard pulp and add lime juice to the liquid. Chill in the refrigerator for at least 2 hours or set the pan in a bowl of ice water, stirring until chilled. Freeze in an ice cream machine as the manufacturer's instructions recommend. Brush the insides of 8 custard cups with a light coating of vegetable oil, then line them with plastic wrap. Press the plastic up against the oil to hold it in place. Allow the plastic to hang over the edges at least 2 inches all around. Chill in the freezer. Fill the sides of the chilled molds with about 1/2 inch of the softened ice cream, leaving a cavity in the centers. Fill the cavities with the mango sorbet. Fold the plastic over and freeze for at least 4 hours. To serve: Slice the mango and the lime into very thin wedges. Flatten each cherry on one side by slicing off a small piece (this is the side it will lay on). Unmold the bombes by holding the outside of each custard cup under hot running water for 2 seconds (be sure not to let any water get inside). Give the plastic a little tug and let the bombe fall out into your hand. Pull the plastic the rest of the way off and lay the bombe on the serving plate. Arrange 2 slices of mango and one slice of lime, slightly overlapping, on top of the bombe. Lay them so they radiate out from the center and down the right side. (If the ice cream is too soft the slices will not stick but will slip down onto the plate.) Place the cherry (flat side down) in the center on top of the three slices. Garnish the bottom edge against the plate by piping flurries of whipped cream with a pastry bag. Description:

"A French classic of sorbet in an ice cream cloak, turned tropical with fresh mango sorbet." Cuisine: "French" - - - - - - - - - - - - - - - - - - Per serving: 364 Calories (kcal); 19g Total Fat; (43% calories from fat); 4g Protein; 50g Carbohydrate; 70mg Cholesterol; 72mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 3 1/2 Fat; 2 Other Carbohydrates NOTES : This dessert can be prepared through step 7 and frozen for up to 1 month before finishing. Bombes are usually prepared in one large mold and then sliced; but individual portions are always more appealing in a restaurant. This way each person who eats one will get the pleasure of "discovering" the bright orange sorbet inside the vanilla ice cream. Nutr. Assoc. : 0 652 0 4088 0 5407 0 0 4088 0 26575 0 0 * Exported from MasterCook * Mango Sauce Recipe By Serving Size Categories : : 6 Preparation Time :0:45 : International Spring

Sauce Summer

Amount -------2 2

Measure -----------medium tablespoons

Ingredient -- Preparation Method -------------------------------mangos (1-pound each) -- peeled and pur�ed dark rum or gold rum

TO PREPARE: Mix mango pur�e and rum in a small nonreactive bowl. Chill. (Can be refrigerated overnight.) Cuisine: "Puerto Rican" Source: "Cook's Magazine March 1990" - - - - - - - - - - - - - - - - - - Per serving: 56 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 12g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : With the Strawberry Sauce recipe, this makes a colorful sauce for the Coconut Custard (see recipes). NOTES : Simple spiked pur�ed fruit sauce. Nutr. Assoc. : 865 3040 * Exported from MasterCook *

Mashed Potatoes Recipe By Serving Size Categories Amount -------5 1/2 1/4 1/4 1/8 1/8 :Dee Bell : 4 Preparation Time :0:30 : Side Dish

Vegetable

Measure -----------large cup cup teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------potatoes -- cubed milk butter salt black pepper paprika

Peel potatoes, cut into cubes and steam for about 20 minutes or until tender. Remove potatoes from pan, remove water and place potatoes directly in pan with 2/3 thirds of the milk, butter, salt and pepper. Mash over low heat until smooth (or whip quickly with electric beaters). Remove from heat and fluff even more with a whisk, adding the remaining milk very slowly. Depending on the type of potatoes used, you may need a little more milk. Your mashed potatoes should be a lovely, creamy consistency. Description: "Fluffy mashed potatoes." Cuisine: "American" Ratings : Cholesterol Rating 2 Complexity 1 Depth 1 Fanciness 1 Good For Crowds 9 Serving Temperature 9 - - - - - -

Complete Meal 3 Cost 1 Difficulty 2 Fat Content 3 Kid Appeal 9 - - - - - - - - - - - - -

Per serving: 302 Calories (kcal); 13g Total Fat; (37% calories from fat); 6g Protein; 43g Carbohydrate; 35mg Cholesterol; 279mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Nutrition tips: If you the potato water with powdered substitute for 1/2 of the milk amount called for and sprinkle achieved. Nutr. Assoc. : 2135 0 0 0 0 0 * Exported from MasterCook * Mason City Casserole Recipe By Serving Size Categories :Elaine Crawford : 4 Preparation Time :1:30 : Baked Main Course wish to increase the nutritional value, mix some of milk until a rich taste is achieved, then amount. To cut down on the butter, use half of the with nutritional yeast until a rich flavor is

Casserole

Amount -------1 1/2 1 1

Measure Ingredient -- Preparation Method ------------ -------------------------------pound ground beef -- raw small onion -- minced pound Tater Tots 10 3/4-ounce can cream of chicken soup

Preheat oven to 350�F. Press raw ground beef into a greased cake pan or small casserole dish. We often skip the minced onion which can be put in next. Cover with frozen Tater Tots. Spread the can of soup over the top and bake for 90 minutes. Description: "A layered oven dish of ground beef, minced onions, Tater Tots and cream of chicken soup." Cuisine: "American" T(Baking Time): "1:30" Ratings : Cholesterol Rating 3 Complete Meal 7 Complexity 1 Cost 3 Depth 1 Difficulty 2 Fat Content 4 Good For Crowds 10 Kid Appeal 10 Portability 6 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 487 Calories (kcal); 33g Total Fat; (61% calories from fat); 22g Protein; 24g Carbohydrate; 100mg Cholesterol; 410mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : This recipe can be doubled. One of the Crawford's favorites. Nutr. Assoc. : 0 0 26496 475 * Exported from MasterCook * Microwave Caramel Popcorn Recipe By Serving Size Categories Amount -------1 1 1/4 4 1/2 1/2 : : 16 Preparation Time :0:15 : Candy

Snack

Measure -----------cup cube cup quarts teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------packed brown sugar margarine white Karo syrup popped popping corn -- with air� no oil salt (optional) baking soda

Into a large clean grocery bag, hot air pop 3 - 4 quarts of popcorn. Into a 2 quart glass bowl put: brown sugar, margarine, white Karo syrup, and salt

(optional). Cook in microwave on high until it comes to a boil. Stir. Cook on full power for 2 minutes. Remove from oven and stir in baking soda. Stir. Pour above syrup over popped corn in the bag. Mix well with wooden spoon. Close the bag and shake. Put the bag into the microwave at full power for 1 1/2 minutes. Take out and shake. Put bag back in upside down. Microwave for 1 minute on full power. Shake bag. Tear bag open and spread popcorn out to cool. ENJOY! Description: "Caramel popcorn, prepared completely in the microwave in about 15 minutes." Cuisine: "American" Yield: "4 Quarts" Ratings : Cholesterol Rating 0 Complete Meal 2 Complexity 1 Cost 2 Depth 1 Difficulty 0 Fat Content 5 Good For Crowds 10 Kid Appeal 10 Portability 10 Sweetness 8 - - - - - - - - - - - - - - - - - - Per serving: 147 Calories (kcal); 6g Total Fat; (35% calories from fat); 1g Protein; 24g Carbohydrate; 0mg Cholesterol; 118mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 2882 2025 0 0 * Exported from MasterCook * Middle Eastern Salad Recipe By Serving Size Categories Amount -------2 1 1 16 : : 4 Preparation Time :0:45 : International

Salad

Measure ------------

small

Ingredient -- Preparation Method -------------------------------blood oranges, navel oranges, or Valencia oranges onion green bell pepper Mediterranean black olives Lemon Garlic Dressing -- (see recipe)

PREPARATION: Grate zest from half an orange. Peel the oranges and cut them into approximately 1/4-inch-thick slices. Cut the onion into thin slices. Seed and cut the bell pepper into thin slices. Pit the olives. Combine the oranges, onion, bell pepper slices, and the olives in a bowl and refrigerate until 1/2 hour before serving.

Make the Lemon-Garlic Dressing recipe. Recipe can be prepared to this point several hours ahead. Pour dressing over orange and vegetable mixture and stir gently. Let stand at room temperature for 30 minutes. Remove garlic. SERVING: Serve salad on lettuce and garnish with grated orange zest. Description: "Oranges, olives and bell pepper with a spicy lemon and olive oil dressing." Cuisine: "Middle Eastern" Source: "Cook's Magazine November 1987" T(Standing Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 12g Total Fat; (63% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 171mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : This salad, with its Middle Eastern origins, is a fine companion for grilled meats. If blood oranges are available, by all means use them. They are both colorful and delicious. Nutr. Assoc. : 4212 0 0 160 0 * Exported from MasterCook * Lemon Garlic Dressing Recipe By Serving Size Categories Amount -------1 1/2 1/2 1/4 1 3 : : 4 Preparation Time :0:45 : Condiment Salad

International

Measure -----------clove teaspoon teaspoon teaspoon tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------garlic paprika hot pepper sauce ground cumin lemon juice olive oil

PREPARATION: Lightly crush the garlic. In a bowl, whisk together crushed garlic, paprika, hot red-pepper sauce, cumin, and lemon juice. Gradually add olive oil, whisking constantly. Recipe can be prepared to this point several hours ahead. Pour dressing over Middle Eastern Salad and stir gently. Let stand at room temperature for 30 minutes. Remove garlic.

Description: "A spicy-hot citrus and garlic dressing with olive oil." Cuisine: "Middle Eastern" Source: "Cook's Magazine November 1987" - - - - - - - - - - - - - - - - - - Per serving: 93 Calories (kcal); 10g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Missouri-Style Ribs Recipe By Serving Size Categories :Sid Orrik : 6 Preparation Time :4:00 : Appetizer Grilled Pork

Baked Main Course

Amount -------2 1/4 2 2 4 4 1

Measure -----------tablespoons cup tablespoons tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------salt granulated white sugar cumin freshly ground black pepper paprika pork ribs -- country style 18-ounce bottle barbecue sauce -- your choice

Heat oven to 180�F. Combine spices and rub ribs thoroughly. Put ribs on baking sheet and bake for 3 hours. Don't turn. Remove from oven. Ribs can be refrigerated up to 2 days before grilling (or keep awhile in freezer). Use very low charcoal fire with rack set as high as possible. Grill ribs for 25 to 30 minutes total. Five minutes before removing from grill, baste with BBQ sauce of your choice. Description: "Ribs slow-baked in sugar and spice; then finished on the grill with your favorite barbecue sauce." Cuisine: "American" Ratings : Cholesterol Rating 3 Complete Meal 4 Complexity 3 Cost 3 Depth 3 Difficulty 2 Fat Content 3 Freeze-ability 10 Kid Appeal 7 Portability 5

Serving Temperature 10

Sweetness 5

- - - - - - - - - - - - - - - - - - Per serving: 259 Calories (kcal); 13g Total Fat; (44% calories from fat); 12g Protein; 24g Carbohydrate; 39mg Cholesterol; 2864mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates NOTES : Bake ahead of time; then it's only 1/2 hour to table from grill. Nutr. Assoc. : 0 652 0 0 0 4564 85 * Exported from MasterCook * Mom's German Potato Salad Recipe By Serving Size Categories Amount -------5 1 1 8 1 1/2 1 1/2 1 4 :Elaine Crawford : 20 Preparation Time :0:45 : International Side Dish

Salad

Measure -----------pounds large teaspoon slices cups cups cup

Ingredient -- Preparation Method -------------------------------red potatoes onion -- chopped salt Pepper bacon water vinegar granulated white sugar eggs -- hard cooked

Cook potatoes in jackets. When cool, peel and slice. Salt and pepper the potato slices. Chop the onions and add to potatoes. Cube the bacon and fry in large fry pan until golden brown. Remove bacon bits from grease in pan, add to pan the water, vinegar, and sugar and bring to boil. Put potato mixture in liquid, stirring occasionally. (Add more liquid if needed.) Then add bacon bits and sliced or cubed eggs (if desired). Serve warm. Do not use Idaho potatoes as red ones are best. Description: "Warm potato salad with bacon and eggs in a sweet and sour dressing." Cuisine: "German" - - - - - - - - - - - - - - - - - - Per serving: 161 Calories (kcal); 2g Total Fat; (12% calories from fat); 4g Protein; 32g Carbohydrate; 40mg Cholesterol; 166mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 652 0

* Exported from MasterCook * Momawash Recipe By Serving Size Categories Amount -------2 1/4 :Hanadi Rifae : 8 Preparation Time :0:45 : Baked Main Course

International

Measure -----------pounds

Ingredient -- Preparation Method -------------------------------meat SPICES MIX TOGETHER: Cumin Cardamom Cinnamon Cloves

4 cups water 1 cup whole lentils -- known as Mash, found at Middle Eastern specialty stores. Washed and soaked in water Ghee Boil the meat and spices until done. Add ghee to a pan and saut� the drained rice and lentil mash. Add enough water. Bring the rice to a boil then reduce the heat and let it steam cook. Put some ghee on the meat and brown in the oven. Serve the meat over the rice and mash mixture. Description: "A Kuwaiti rice dish made with spiced meat and lentil mash." Cuisine: "Middle Eastern" - - - - - - - - - - - - - - - - - - Per serving: 402 Calories (kcal); 25g Total Fat; (56% calories from fat); 30g Protein; 14g Carbohydrate; 86mg Cholesterol; 77mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2169 0 0 0 0 0 0 0 0 3920 0 * Exported from MasterCook * Mostaccioli Recipe By Serving Size Categories : : 5 Preparation Time :2:00 : Fall Pasta

Main Course Winter

Amount --------

Measure ------------

Ingredient -- Preparation Method --------------------------------

1 2 1 1 1/2 1/3 1/3 3/4 3/4 1/2 1/2 1/2 1 3 6 1 1/2 3/4 1 1/4 1 1 3/4 1/4 3/4 1/4 3/4 1/4 8 1/2 stalk tablespoons clove tablespoons pound pound pound pound pound pound pound tablespoon tablespoons cups cup teaspoon teaspoon pinch pinch teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon ounces

onion -- chopped celery -- chopped olive oil garlic fresh parsley -- minced lean ground beef lean ground pork rump roast -- boneless, cut into 1- inch cubes OR chuck beef -- boneless, cut into 1-inch cubes OR beef -- boneless, cut into 1- inch cubes AND pork -- boneless, cut into 1- inch cubes OR veal -- boneless, cut into 1-inch cubes butter dry red wine tomatoes -- peeled, seeded, and coarsely chopped tomato sauce beef stock lemon zest ground cinnamon ground cloves ground nutmeg minced fresh basil OR dried basil fresh marjoram OR dried marjoram minced fresh savory OR dried savory Salt and black pepper mostaccioli -- slightly undercooked, well drained

In a large, heavy pot or deep frying pan, saut� onion and celery in oil until softened but not colored, about 5 minutes. Add garlic and saut� 1 minute. Add parsley and remove from heat. In another frying pan, saut� ground beef, pork, and meat cubes in butter over medium heat until lightly browned, 5 to 10 minutes. Transfer meat with a slotted spoon to the onion mixture. Pour off excess fat from frying pan and add wine. Stir over medium-high heat for about 1 minute to deglaze, then add to meat/onion mixture. Add tomatoes, tomato sauce, beef stock, lemon zest, and all seasonings. Simmer, partially covered, until slightly reduced and all meat is tender, about 1 hour. Taste and add salt and pepper as needed. Add cooked pasta, cover, and simmer over very low heat for about 3 minutes. Transfer to a warm casserole or serving bowl and serve. Description: "Shaped pasta in a tomato-meat sauce with sweet spices." Source: "Cook's Magazine September/October 1984"

- - - - - - - - - - - - - - - - - - Per serving: 680 Calories (kcal); 40g Total Fat; (53% calories from fat); 36g Protein; 42g Carbohydrate; 119mg Cholesterol; 892mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Pasta and sauce may also be combined in an ovenproof casserole and baked, covered, in a preheated 350�F oven for 10 to 15 minutes instead of simmering on top of stove. Nutr. Assoc. : 0 0 0 0 0 0 3623 2206 0 2130706543 0 2130706543 0 2130706543 0 2130706543 0 3623 20005 0 0 0 0 0 0 2130706543 0 0 875 0 2130706543 2130706543 0 0 4826 323 * Exported from MasterCook * Mushroom-Stuffed Filet Recipe By Serving Size Categories Amount -------6 1 2 2 1 1 1/3 4 : : 4 Preparation Time :0:45 : Beef Main Course

Grilled

Measure -----------ounces clove tablespoons tablespoon tablespoon cup 5-ounce

Ingredient -- Preparation Method -------------------------------fresh mushrooms -- shiitake preferred garlic shallots chopped fresh parsley olive oil butter cognac Salt Fresh ground black pepper beef fillets -- 1 1/4" thick

PREPARATION: Remove stems from mushrooms. Chop mushroom caps. Mince garlic and shallots. Chop parsley. Heat oil and butter in a frying pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft, 2 to 3 minutes. Add the mushrooms and cook, stirring, until soft, about 4 minutes. Add the cognac and cook until absorbed. Season to taste with salt and pepper, add the parsley, and remove from heat. Make a pocket in each filet by cutting horizontally into 1 side. Stuff pockets with the mushroom filling. Recipe can be made to this point a few hours ahead. COOKING AND SERVING: Heat the grill or broiler. Cook filets, turning once, 10 to 12 minutes total for medium-rare. Serve immediately. Description: "Beef stuffed with saut�ed, cognac-suffused mushrooms and grilled." Cuisine:

"American" Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 8 Depth 5 Fanciness 7 Intricacy 3 Serving Temperature 8 - - - - - -

Cost 7 Difficulty 3 Good For Crowds 8 Richness 10 - - - - - - - - - - - - -

Per serving: 511 Calories (kcal); 39g Total Fat; (74% calories from fat); 26g Protein; 3g Carbohydrate; 107mg Cholesterol; 100mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Although any mushrooms can be used, shiitake provide a nice, slightly chewy texture. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2184 * Exported from MasterCook * Mustard Bread Recipe By Serving Size Categories Amount -------1/3 1 2 5 1 1/2 1 :Donna Berge : 12 Preparation Time :0:45 : Appetizer Grilled

Bread

Measure -----------cup teaspoons tablespoons pound pound loaf

Ingredient -- Preparation Method -------------------------------margarine or butter -- melted onion -- chopped poppy seeds mustard bacon -- fried, chopped sliced Swiss cheese French bread

Preheat oven to 350�F or prepare grill. Mix butter, onion , poppy seed, mustard and bacon together. Slice bread and spread each slice with mixture. Top with cheese and wrap in foil. Bake in oven or on grill for 25 minutes. Description: "French bread slathered in a mustard, poppy, onion and bacon spread, topped with Swiss cheese and baked or grilled in foil." Cuisine: "American" Yield: "1 Loaf" T(Baking Time): "0:25" Ratings : Cholesterol Rating 2 Complete Meal 2 Complexity 1 Cost 3 Depth 4 Difficulty 2 Fanciness 4 Fat Content 5 Good For Crowds 5 Kid Appeal 4 Portability 3 Serving Temperature 10

- - - - - - - - - - - - - - - - - - Per serving: 448 Calories (kcal); 30g Total Fat; (61% calories from fat); 21g Protein; 22g Carbohydrate; 49mg Cholesterol; 1021mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Great for on the grill. Nutr. Assoc. : 4098 0 0 0 0 5231 0 * Exported from MasterCook * Mustard Coated Flank Steak Recipe By Serving Size Categories :Paul Rumball-Petre : 6 Preparation Time :24:00 : Baked Grilled

Beef Main Course

Amount -------2/3 1/4 2 2 2 1/2 2

Measure -----------cup cup tablespoons teaspoons teaspoons teaspoon 1 1/4-pound

Ingredient -- Preparation Method -------------------------------Dijon mustard soy sauce whipping cream crumbled thyme minced fresh ginger root -- peeled cracked black peppercorns flank steaks

Mix all ingredients except beef in a small bowl. Put steaks on a large plate or lasagna dish and marinate covered for at least 6 hours or overnight, in refrigerator. Cook over hot grill for about 6 minutes for each side (for medium rare). Transfer to cutting board. Tent with foil to keep warm if needed. Cut steaks diagonally across grain into 1/4 to 3/8 inch thick slices. Description: "A zesty and simple way to make flank steak with an herb and spice, mustard and soy marinade." Cuisine: "American" Ratings : Cholesterol Rating 3 Complete Meal 5 Complexity 2 Cost 3 Depth 4 Difficulty 2 Fanciness 4 Fat Content 3 Good For Crowds 8 Kid Appeal 0 Serving Temperature 10 - - - - - - - - - - - - - - - - - - -

Per serving: 380 Calories (kcal); 23g Total Fat; (54% calories from fat); 39g Protein; 4g Carbohydrate; 103mg Cholesterol; 1154mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : This is plenty for six people! Try this with Zinfandel or Pinot Noir, or a good French Beaujolais! Nutr. Assoc. : 0 0 0 3159 26086 2261 0 0 * Exported from MasterCook * Mustard Pickles Recipe By Serving Size Categories Amount -------1 1 1 1 1 1 1 3 3 1 1/2 1 6 1 1 1 1 2 :Marybeth Bontadelli : 12 Preparation Time :24:00 : Condiment Vegetable

Side Dish

Measure -----------gallon cup pint pint pint pint pint pints pints cups cup tablespoons tablespoon teaspoon teaspoon teaspoon quarts

Ingredient -- Preparation Method -------------------------------MARINATE TOGETHER OVERNIGHT: water salt tiny cucumber large cucumber green tomatoes green bell peppers celery onions (tiny pickling) cauliflower SAUCE brown sugar white wheat flour dry mustard turmeric curry mustard seed celery seed cider vinegar

Cut vegetables into bite-size pieces. Peel onions. Soak all for 24 hours in water with salt added. Scald until tender, drain and add sauce. Cook 10 minutes. SAUCE: Combine spices with flour, add vinegar and cook until thickened. Pour over hot vegetables and pack in sterilized pint jars. Seal. Cook in water bath for 10 minutes. Description: "Mixed garden vegetables canned in a thickened sweet and sour sauce." Cuisine: "American" Yield: "12 Pints" Ratings : Cholesterol Rating 0 Complete Meal 1 Complexity 4 Cost 3

Depth 4 Good For Crowds 10

Difficulty 4 Portability 10 - - - - - - - - - - - - - - - - - - -

Per serving: 208 Calories (kcal); 1g Total Fat; (5% calories from fat); 5g Protein; 50g Carbohydrate; 0mg Cholesterol; 8586mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates NOTES : My Aunt Emma Jane's recipe. I got the recipe by writing it down as I watched her cook as the recipe was in her head. I have been known to cheat and use pickled cocktail onions instead of peeling all those little devils. Nutr. Assoc. : 0 0 0 4469 26365 0 0 0 4288 0 0 0 0 3309 0 0 492 0 20209 0 * Exported from MasterCook * Nick's Pizza Recipe By Serving Size Categories :Karen Beckman : 8 Preparation Time :0:45 : Baked Main Course Vegetarian

International Vegetable

Amount -------1 2 1/4 1 1/2 1/2 3/4 2 1/4

Measure -----------tablespoons cup cups cup cup cloves cup

Ingredient -- Preparation Method -------------------------------pizza crust olive oil onions -- saut�ed grated Mozzarella cheese Parmesan cheese minced fresh basil garlic -- minced diced sun-dried tomatoes -- softened in oil or water

Preheat oven to 425�F. Prepare pizza dough or use packaged ready-made. Saut� onion in minimal amount of oil until slightly browned. Sprinkle crust with Mozzarella cheese. Drizzle with olive oil. Combine garlic, basil, and tomatoes. Spread on cheese. Sprinkle with additional Mozzarella cheese. Top with Parmesan. Bake for 20 minutes. Options : � fresh diced tomatoes � sliced olives � Feta cheese � sliced mushrooms Description: "Sun-dried tomatoes, fresh basil, garlic, olive oil, Mozzarella and Parmesan make up Nick's version." Cuisine: "Italian" T(Baking Time): "0:20"

Ratings

: Cholesterol Rating 1 Complexity 2 Depth 3 Fat Content 3 Good For Crowds 10 Portability 7

Complete Meal 8 Cost 3 Difficulty 2 Freeze-ability 10 Kid Appeal 6 Serving Temperature 10 - - - - - - - - - - - - - - - - - - -

Per serving: 292 Calories (kcal); 13g Total Fat; (39% calories from fat); 12g Protein; 32g Carbohydrate; 23mg Cholesterol; 627mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 26153 0 0 0 1447 * Exported from MasterCook * No Bake Chocolate Sweets Recipe By Serving Size Categories Amount -------2 1 3 1/2 1 3 1/2 :Jack Ligon : 8 Preparation Time :1:30 : Candy Dessert

Cookie

Measure -----------cups cube tablespoons cup teaspoon cup cups

Ingredient -- Preparation Method -------------------------------BOIL TOGETHER 1 MINUTE: granulated white sugar butter cocoa milk ADD TO THE MIXTURE: vanilla peanut butter oats

Mix all ingredients well, drip from spoon onto wax paper and let harden.

Description: "Unbaked cookies made with candied cocoa, peanut butter and oats." Cuisine: "American" Ratings : Cholesterol Rating 1 Cost 3 Depth 3 Difficulty 2 Fanciness 3 Fat Content 8 Freeze-ability 8 Good For Crowds 10 Kid Appeal 10 Portability 6 Richness 8 Serving Temperature 5 Sweetness 8 - - - - - - - - - - - - - - - - - - Per serving: 634 Calories (kcal); 25g Total Fat; (33% calories from fat); 15g

Protein; 94g Carbohydrate; 33mg Cholesterol; 202mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 652 0 0 0 0 0 0 0 0 * Exported from MasterCook * Noodles and Cabbage Recipe By Serving Size Categories : : 6 Preparation Time :0:45 : Baked Main Course Side Dish

International Pasta Vegetable

Amount -------2 4 1 16 1/2

Measure -----------pounds large cup teaspoon ounces

Ingredient -- Preparation Method -------------------------------green cabbage -- coarsely chopped Salt onions -- finely sliced butter or margarine salt (optional) Pepper (optional) broad egg noodles

Preheat oven to 375�F. Cook broad noodles al dente according to package directions. Sprinkle chopped cabbage with salt and allow to sit in a colander for about half an hour. Rinse cabbage and squeeze out as much liquid as possible. Meantime saut� onions in butter or margarine until lightly browned. Add cabbage and continue to saut� until cabbage is soft and golden. Stir in cooked noodles. Add salt and pepper and place in a greased casserole and bake until top is nicely browned, about a half hour. Description: "Baked cabbage and saut�ed onion served with noodles." Cuisine: "Hungarian" Yield: "2 Quarts" - - - - - - - - - - - - - - - - - - Per serving: 489 Calories (kcal); 19g Total Fat; (34% calories from fat); 14g Protein; 68g Carbohydrate; 113mg Cholesterol; 201mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Chopping the cabbage and slicing the onions is easy to do with a food processor. Nutr. Assoc. : 2415 0 0 0 0 0 0

* Exported from MasterCook * Okra and Tomato Gumbo Recipe By Serving Size Categories Amount -------1/4 1/4 1/2 1/4 1/4 3/4 1/8 5 1/2 1 6 4 1 1 : : 8 : Fall Stew Preparation Time :0:45 First Course Ingredient -- Preparation Method -------------------------------vegetable oil white flour chopped green bell peppers chopped onions chopped celery okra (about 3 cups) -- cut in 1" pieces cayenne pepper Tabasco sauce -- or to taste minced fresh thyme OR dried thyme peeled tomatoes -- seeded and diced chicken stock Salt and pepper cooked white rice cilantro

Measure -----------cup cup cup cup cup pound teaspoon drops teaspoon pinch cups cup tablespoon

In a heavy saucepan, combine oil and flour. Cook, stirring constantly with a wooden spoon, over medium-high heat until the roux turns a rich brown, 10 to 12 minutes. Lower heat and add green pepper, onion, and celery. Cook, stirring, for about two minutes. Add okra and cook an additional two minutes. Add cayenne, Tabasco, thyme, tomatoes, chicken stock, and salt and pepper to taste. Bring to a boil, and then lower heat and simmer until all vegetables are tender, about 10 minutes. Taste and adjust seasoning. Put about 1/3 cup rice into each of 6 to 8 shallow soup bowls. Ladle the gumbo over rice and sprinkle with cilantro. Serves: 6 to 8 Description: "Thick vegetable stew with rice, tomatoes and coriander." Cuisine: "Creole" Source: "Cook's Magazine September/October 1984" - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 7g Total Fat; (42% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 1090mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Okra is a classic in a Southern gumbo whose very name is derived from the African word for okra: Ochinggombo. Here is a simple recipe for an okra and tomato gumbo that would be a fine first course or a good main course with the addition of some shrimp or oysters. Nutr. Assoc. : 0 0 20088 0 0 985 0 0 3413 0 2130706543 26367 0 0 0 0 * Exported from MasterCook * Olive Oil and Rosemary Marinade Recipe By Serving Size Categories Amount -------1 2 2 :Dee Bell : 0 Preparation Time :6:00 : Condiment

Grilled

Measure -----------cup teaspoons teaspoons

Ingredient -- Preparation Method -------------------------------olive oil rosemary lemon juice (optional)

Crumble rosemary into olive oil and let stand for at least two hours so the olive oil can leech the rosemary oils. Add lemon juice if desired and marinate the meat in the refrigerator for at least 3 hours, turning frequently. Description: "Simple marinade for chicken, steak or lamb." Cuisine: "American" Yield: "1 Cup" Ratings : Complexity 1 Cost 1 Depth 2 Difficulty 0 Fat Content 5 Intensity 3 Portability 10 Preparation vs. Cooking 10 - - - - - - - - - - - - - - - - - - Per serving: 1919 Calories (kcal); 216g Total Fat; (99% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 797 * Exported from MasterCook * Orange and Carrot Soup Recipe By Serving Size Categories Amount : : 4 : Soup Preparation Time :0:45

Winter

Measure

Ingredient -- Preparation Method

-------1/2 1 4 2 3 6 2

-----------teaspoon pound tablespoons cups

tablespoons

-------------------------------minced fresh ginger root carrots (about 8) scallions butter chicken stock Salt Pepper navel oranges or Valencia oranges (6 to 7) chopped fresh coriander -- for garnish

PREPARATION: Mince the ginger. Cut carrots and scallions into thin slices. Melt the butter in a saucepan, add the ginger, carrots, and scallions and saut� over low heat until the scallions are soft but not brown, about 10 minutes. Add 2 cups of the chicken stock, season with salt and pepper, and simmer, covered, until the carrots are tender, about 10 minutes. Pur�e the mixture in a food processor or blender or press through a food mill. Return pur�e to the saucepan and add the remaining 1 cup chicken stock. Peel one of the oranges and cut four thin slices for garnish. Squeeze 1 1/2 cups juice from remaining oranges and add to the saucepan. Season to taste with salt and pepper. Chill if serving soup cold. Recipe can be prepared to this point a day ahead. SERVING: Heat soup if serving warm. Chop coriander. Float an orange slice on each serving and sprinkle with coriander. Description: "A refreshing, vitamin-packed soup, good warm day." Cuisine: "American" Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 7 Cost 2 Difficulty 2 Fat Content 3 Good For Crowds 10 Intricacy 3 Tartness 7 - - - - - or cold any time of

Complete Meal 5 Depth 5 Fanciness 7 Freeze-ability 8 Intensity 5 Kid Appeal 7 - - - - - - - - - - - - -

Per serving: 212 Calories (kcal); 6g Total Fat; (25% calories from fat); 4g Protein; 37g Carbohydrate; 16mg Cholesterol; 1709mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : This soup is good hot or cold, not only as part of a lunch or dinner menu, but also as an unusual starter for breakfast or brunch. Float a thin slice of orange on top for an attractive garnish. A sprinkle of coriander leaves add a touch of color as well as unexpected flavor. Nutr. Assoc. : 26086 2495 0 0 0 0 0 4212 414 * Exported from MasterCook *

Orange and Yogurt Waffles Recipe By Serving Size Categories : : 4 Preparation Time :0:30 : Breakfast Fall

Dessert Winter

Amount -------2

Measure ------------

Ingredient -- Preparation Method -------------------------------navel oranges, Valencia oranges or blood oranges (2 to 3) ORANGE SYRUP orange marmalade orange juice� blood, Valencia or navel lemon WAFFLES butter, plus more for serving white flour wheat germ baking powder baking soda Salt eggs plain yogurt granulated sugar fresh ground nutmeg

1

1/4 1/2

cup cup

6 1 3/4 1/4 1 2 4 2 2 1/4

tablespoons cups cup teaspoon teaspoons cups tablespoons teaspoon

PREPARATION: Grate 1 tablespoon zest from the oranges. Squeeze 1/2 cup orange juice. For the syrup, put marmalade and 1/4 cup of the orange juice in a small saucepan. Squeeze 1 tablespoon juice from the lemon and add. Warm over low heat until the marmalade just melts. Melt 6 tablespoons of the butter. Combine flour, wheat germ, baking powder, baking soda, and 1/4 teaspoon salt in a bowl and set aside. Recipe can be prepared to this point a few hours ahead. COOKING AND SERVING: Heat waffle iron. Separate eggs. Beat the egg yolks until foamy. Beat in the yogurt, orange zest, remaining 1/4 cup orange juice, sugar, nutmeg, and melted butter. Gradually add the flour mixture, stirring until just blended. Beat the egg whites until they form soft peaks and then fold them into the batter. Pour batter onto preheated waffle iron and cook until lightly browned. Heat Orange Syrup if cold. Serve waffles with butter and Orange Syrup. Description: "Orange syrup replaces maple over light orange-yogurt waffles." Cuisine: "American" Source: "Cook's Magazine November 1987"

Ratings

: Cholesterol Rating 7 Cost 2 Difficulty 2 Fat Content 5 Good For Crowds 7 Intricacy 3 Looks 7 Richness 7 Sweetness 7

Complete Meal 5 Depth 7 Fanciness 7 Freeze-ability 8 Intensity 7 Kid Appeal 10 Portability 5 Serving Temperature 7 Tartness 7 - - - - - - - - - - - - - - - - - - -

Per serving: 781 Calories (kcal); 27g Total Fat; (30% calories from fat); 18g Protein; 122g Carbohydrate; 249mg Cholesterol; 1087mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat; 4 1/2 Other Carbohydrates NOTES syrup color Nutr. : These tender waffles have a lovely wake-up orange flavor. The marmalade is delicious, and if sweet, juicy blood oranges are available, they add a that is as wonderful as the taste. Assoc. : 4212 0 0 0 1006 0 0 0 222 0 0 0 0 0 0 0 0 962

* Exported from MasterCook * Orange Snow Recipe By Serving Size Categories Amount -------1/2 2 1 3 1/2 4 1 1 strained : : 6 Preparation Time :4:00 : Dessert

Spring

Measure -----------tablespoon tablespoons cup tablespoons cup cup pound

Ingredient -- Preparation Method -------------------------------gelatin lemon juice -- from 1/2 lemon orange juice -- from Valencias grated orange zest -- from Valencia orange granulated sugar egg whites -- whipped to stiff peaks whipping cream -- whipped to stiff peaks frozen raspberries -- sweetened, thawed, pur�ed and

TO PREPARE: Dissolve gelatin in 2 tablespoons cold water. Warm lemon juice, orange juice, and sugar over low heat until sugar dissolves, about 1 minute. Stir in dissolved gelatin and orange zest. Transfer mixture to a bowl set inside a larger bowl filled with ice. Stir occasionally until mixture cools and thickens slightly. Fold the whipped egg whites into this orange mixture, then fold in the whipped cream. Pour this mixture into six 8-ounce custard cups. Chill until set, about 3 hours. (Can be refrigerated overnight.) TO SERVE: Unmold Orange Snow onto chilled plates. Drizzle raspberry pur�e around each dessert; serve immediately. Description: "Fluffy orange and lemon Bavarian served with raspberry pur�e."

Source: "Cook's Magazine April 1990" - - - - - - - - - - - - - - - - - - Per serving: 314 Calories (kcal); 15g Total Fat; (41% calories from fat); 4g Protein; 43g Carbohydrate; 54mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 3 Fat; 1 Other Carbohydrates NOTES : Valencia oranges are best to use in this light, Bavarian-like dessert. Nutr. Assoc. : 0 0 0 1012 0 3231 1616 1233 * Exported from MasterCook * Orange Sweet Potatoes Recipe By Serving Size Categories Amount -------6 1 2 1 3 2/3 :Marybeth Bontadelli : 10 Preparation Time :1:30 : Baked

Side Dish

Measure -----------medium cup teaspoons tablespoon tablespoons cup

Ingredient -- Preparation Method -------------------------------sweet potatoes orange juice grated orange peel cornstarch butter brown sugar

Preheat oven to 350�F. Boil sweet potatoes until barely tender, cool, peel and cut in chunks. Transfer to casserole. Melt butter in saucepan. Combine sugar and cornstarch, stir in orange juice and stir until smooth. Add to butter and cook over medium heat, stirring constantly until thickened. Pour over potatoes and bake about 45 minutes until most of the sauce is absorbed. (May be made a day ahead and refrigerated before baking. Add 15 minutes to cooking time.) Description: "Parboiled sweet potatoes baked in a thickened brown sugar, orange juice sauce." Cuisine: "American" Ratings : Complete Meal 3 Cost 2 Depth 2 Difficulty 2 Fanciness 4 Fat Content 1 Good For Crowds 10 Kid Appeal 7 Portability 4 Richness 6 Serving Temperature 10 Sweetness 5 - - - - - - - - - - - - - - - - - - Per serving: 163 Calories (kcal); 4g Total Fat; (20% calories from fat); 2g Protein; 32g Carbohydrate; 9mg Cholesterol; 49mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

1/2 Other Carbohydrates NOTES : I got this recipe in Mrs. Day's Watsonville High cooking class in 1946. It is still the best! Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Orange Zabaglione over Peaches and Amaretti Cookies Recipe By Serving Size Categories Amount -------2 8 1 1/2 6 6 3 3 1/4 : : 4 Preparation Time :0:20 : Dessert International

Fruit Dessert

Measure -----------medium tablespoons tablespoons tablespoons tablespoons cup

Ingredient -- Preparation Method -------------------------------peaches -- pitted, sliced thin Amaretti cookies -- crumbled crumbs reserved -- for garnish egg yolks orange muscat wine OR dry white wine AND Triple Sec granulated sugar

TO PREPARE: Place a portion of peaches in each dessert glass, then sprinkle with cookie crumbs. TO COOK: Mix egg yolks, orange-muscat wine, and sugar in a medium nonreactive bowl set over a saucepan of simmering water. Whisking constantly and turning bowl occasionally as it sits atop the saucepan, cook the yolk mixture until foamy and slightly thickened, about 5 minutes. TO SERVE: Immediately spoon this zabaglione over the peaches, then sprinkle with reserved cookie crumbs and serve. Description: "Orange liqueur-scented, warm egg-yolk custard over fresh fruit and sweet cookies." Cuisine: "Italian" Source: "Cook's Magazine June 1990" - - - - - - - - - - - - - - - - - - Per serving: 242 Calories (kcal); 9g Total Fat; (38% calories from fat); 5g Protein; 27g Carbohydrate; 322mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates NOTES : Orange-muscat wine is a perfumy Italian wine called Moscato di Pantelleria. Nutr. Assoc. : 0 0 359 0 2130706543 0 4195 0 0 0

* Exported from MasterCook * Orange-Apricot Spareribs Recipe By Serving Size Categories :Marybeth Bontadelli : 4 Preparation Time :1:30 : Appetizer Main Course

Baked Pork

Amount -------2 3 1 1/4 3 3 1/2 1/4 1/4 2

Measure -----------pounds cloves medium cup tablespoons tablespoons cup cup cup tablespoons

Ingredient -- Preparation Method -------------------------------spare ribs garlic -- pressed onion -- chopped apricot jam soy sauce honey orange juice ketchup cider vinegar Dijon mustard

Preheat oven to 325�F. Combine all ingredients except ribs in a jar and shake well. Pour over ribs in baking pan. Cover with foil. Bake 45 minutes. Raise temperature to 350�F. Uncover, pour off sauce into saucepan and reduce until quite thick. Pour sauce over ribs and bake uncovered for 30 minutes or until nicely browned. Description: "Spareribs baked in a robust, flavorful sauce made with apricot jam, soy sauce, orange juice, ketchup, sweet and sour." Cuisine: "American" Ratings : Cholesterol Rating 2 Complete Meal 5 Complexity 3 Cost 3 Depth 4 Difficulty 2 Fanciness 4 Fat Content 1 Good For Crowds 10 Kid Appeal 10 Serving Temperature 8 Sweetness 7 Tartness 7 - - - - - - - - - - - - - - - - - - Per serving: 557 Calories (kcal); 34g Total Fat; (53% calories from fat); 26g Protein; 39g Carbohydrate; 110mg Cholesterol; 1161mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 2 Other Carbohydrates Nutr. Assoc. : 1168 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orchid Style Onion Strings

Recipe By Serving Size Categories Amount -------1 1/4 1

:Marybeth Bontadelli : 2 Preparation Time :0:45 : Appetizer Snack

Side Dish

Measure -----------medium cup quart

Ingredient -- Preparation Method -------------------------------yellow onion self-rising flour oil -- for deep frying

Slice onions very thin. Separate rings and place in a plastic bag with flour. Shake well and let stand 30 minutes or so. You may need more flour. Heat oil to 375�. Shake excess flour off of onions and fry until golden. Description: "Deep-fried, lightly breaded onion rings." Cuisine: "American" Ratings : Complete Meal 2 Cost 1 Difficulty 2 Fat Content 8 Kid Appeal 8 Serving Temperature 8

Complexity 1 Depth 2 Fanciness 5 Good For Crowds 6 Portability 1 Sweetness 3

- - - - - - - - - - - - - - - - - - Per serving: 3930 Calories (kcal); 436g Total Fat; (98% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 200mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 87 Fat; 0 Other Carbohydrates NOTES : These are positively addictive! Good as an appetizer, but equally good as a side dish with steak! Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Oven-Baked Onion-Cheese Frittata Recipe By Serving Size Categories Amount -------2 1 1/2 6 1/2 1/8 1/2 1/4 :Dee Bell : 4 Preparation Time :0:45 : Breakfast Main Course

International

Measure -----------tablespoons small cup teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------olive oil onion -- minced Parmesan cheese eggs oregano nutmeg salt black pepper

Heat oven to 350�F. Saut� onion in oil until golden. Stir beaten eggs and all other ingredients into the pan. Mix well. Pour into a greased glass baking dish and bake for about 30 minutes, or until set and top is golden. Description: "Parmesan and saut�ed onion baked into eggs." Cuisine: "Italian" - - - - - - - - - - - - - - - - - - Per serving: 215 Calories (kcal); 16g Total Fat; (69% calories from fat); 13g Protein; 4g Carbohydrate; 288mg Cholesterol; 537mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Technically a frittata is partially fried in a skillet, but I never liked the extra browning of the eggs. I prefer the gentle approach, more like a quiche without a crust. Try other goodies in your oven frittata: cooked potatoes, artichoke hearts, peppers, sausage, spinach and Parmesan, ham, mixed summer vegetables and cheese. Nutr. Assoc. : 0 0 0 3218 0 0 0 0 * Exported from MasterCook * Oven-Roasted Potatoes Recipe By Serving Size Categories : : 6 Preparation Time :1:00 : Fall Side Dish Winter

International Spring

Amount -------2 2

Measure -----------pounds tablespoons

Ingredient -- Preparation Method -------------------------------potatoes -- peeled & quartered Salt Ground black pepper olive oil

TO PREPARE AND COOK: Scrub potatoes, peel and quarter, sprinkle with salt and pepper; toss them in 2 tablespoons olive oil. Transfer potatoes to a large roasting pan and roast them in the oven (alongside Stuffed Breast of Veal - during the last 45 minutes of braising) for 45 minutes. Description: "Simple vegetable, great with roasted meats." Cuisine: "Mediterranean" Source: "Cook's Magazine May 1990" Ratings : Cholesterol Rating 0 Complete Meal 3 Cost 0 Depth 0 Difficulty 0 Fanciness 3 Fat Content 2 Good For Crowds 10 Intensity 2 Intricacy 0

Kid Appeal 10 Portability 5 Serving Temperature 8 Sweetness 0

Looks 3 Richness 3 Spicy Hotness 2 Tartness 2

- - - - - - - - - - - - - - - - - - Per serving: 159 Calories (kcal); 5g Total Fat; (25% calories from fat); 3g Protein; 27g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Easy to prepare. Nutr. Assoc. : 0 0 161 0 * Exported from MasterCook * Oysters and Clams on the Half Shell Recipe By Serving Size Categories Amount -------24 24 : : 12 Preparation Time :0:30 : Appetizer

Seafood

Measure ------------

Ingredient -- Preparation Method -------------------------------oysters clams Lemon wedges for garnish Pepper Hot red pepper sauce

PREPARATION: Shuck the oysters and clams and arrange on platters. Garnish with lemon wedges. SERVING: Set out platters with a pepper grinder. Description: "The real thing, classically prepared." Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 10 Cost 7 Difficulty 7 Fat Content 2 Good For Crowds 3 Intricacy 0 Looks 5 Richness 7 Spicy Hotness 5

Complete Meal 0 Depth 2 Fanciness 7 Freeze-ability 0 Intensity 7 Kid Appeal 0 Portability 0 Serving Temperature 3 Tartness 7

- - - - - - - - - - - - - - - - - - Per serving: 33 Calories (kcal); 1g Total Fat; (19% calories from fat); 5g Protein; 1g Carbohydrate; 19mg Cholesterol; 52mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Panfried Porgies with Spicy Red-Pepper Sauce Recipe By Serving Size Categories Amount -------4 3/4 1/8 : : 4 Preparation Time :1:00 : Fried Seafood

Main Course

Measure -----------large cup teaspoon

Ingredient -- Preparation Method -------------------------------RED PEPPER SAUCE red bell peppers Fish Stock -- (see recipe) cayenne pepper Salt or pepper FISH porgies (about 1-pound each) -- cleaned and scaled head white flour vegetable oil butter

4 and tail intact 1/2 cup 3 tablespoons 3 tablespoons

Roast peppers over a gas flame or under a broiler until skin is charred. Rinse under cold water, rubbing skin to remove it. Cut into halves, remove membranes and seeds, and then cut into 1/2-inch wide strips. Put pepper strips and Fish Stock into a heavy saucepan and cook, partially covered, over medium heat until peppers are soft and most of stock has evaporated. In a food processor, pur�e mixture. Season with cayenne and salt and pepper to taste. Set aside. Score porgies on both sides by making 3 long cuts across width, cutting about 1/4inch deep. Season well with salt and pepper. Lightly dredge fish in flour. Heat oil and butter in a large frying pan over medium-high heat. Pan fry fish about 4 minutes on first side. Gently turn and brown on second side until fish tests done, 2 to 3 minutes. Cook fish in 2 batches if necessary. Transfer to serving platter. Reheat sauce gently and pass with fish. Description: "Sweet and hot red peppers color the fish stock glaze for pan-browned whole fish." Source: "Cook's Magazine September/October 1984" - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 20g Total Fat; (66% calories from fat); 3g

Protein; 20g Carbohydrate; 25mg Cholesterol; 102mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 4826 0 0 0 0 0 0 * Exported from MasterCook * Fish Stock Recipe By Serving Size Categories Amount -------1 1 2 See Notes 1 1 4 : : 0 : Soup Preparation Time :0:45

Stock

Measure -----------tablespoon pounds

Ingredient -- Preparation Method -------------------------------butter onion -- coarsely chopped fish bones - from cod, pollock or sturgeon (2 to 3 1/2 pounds) -- well rinsed and cut into pieces. bay leaf salt black peppercorns (4 to 5)

pinch

In a stockpot, melt butter, add onion, and cook on low heat until onion is soft, 5 to 10 minutes. Add bones and cook, stirring well, for 2 minutes. Cover bones with water, add bay leaf, salt, and peppercorns, and bring to simmer. Simmer 20 minutes, removing any scum that comes to the top. Strain through a fine sieve. Stock may be refrigerated for up to 2 days or frozen. Description: "Mild but savory preparation of fish bones." Source: "Cook's Magazine September 1984" Yield: "4 Cups" - - - - - - - - - - - - - - - - - - Per serving: 144 Calories (kcal); 12g Total Fat; (70% calories from fat); 1g Protein; 10g Carbohydrate; 31mg Cholesterol; 254mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Use bones from lean fish only. Avoid mackerel, bluefish, or mullet. Remove and discard gills. To remove gills, wrap fingers in a towel or use pliers. Nutr. Assoc. : 0 0 3289 0 0 2261 * Exported from MasterCook *

Parsnip and Gorgonzola Dolce Souffl�s Recipe By Serving Size Categories : : 6 Preparation Time :1:00 : Appetizer Fall Vegetarian

Baked First Course Winter

Amount -------3 3 1 3/4 3 1 1 1/3

Measure -----------tablespoons tablespoons cup cup medium pinch cup

Ingredient -- Preparation Method -------------------------------butter white flour milk Gorgonzola Dolce (about 3 ounces) -- crumbled eggs -- separated parsnip -- cooked and mashed ground allspice Salt Fresh ground white pepper hazelnuts, toasted and finely ground

Preheat the oven to 375�F. and lightly oil six 1/2-cup ramekins. Melt the butter in a small saucepan and stir in the flour. Cook for 1 minute and then gradually add the milk, stirring until it thickens. Cook for 2 minutes and allow to cool slightly. Beat in the cheese, egg yolks, and mashed parsnip, then stir in the allspice and salt and pepper. Whisk the egg whites until stiff and carefully fold into the mixture along with half of the hazelnuts. Sprinkle the remaining hazelnuts into the prepared ramekins to coat the base and sides. Spoon in the souffl� mixture and place in a roasting pan. Pour in boiling water to two-thirds of the way up the sides of the dishes and bake for 30 to 35 minutes, until risen and golden. Remove from the oven and serve immediately. Description: "Single-serving cheese-and-parsnip souffl�s make an elegant, aromatic starter course." Source: "The Inspired Vegetarian by Louise Pickford" - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 18g Total Fat; (63% calories from fat); 10g Protein; 14g Carbohydrate; 128mg Cholesterol; 147mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : This simple but exquisite souffl� melts in your mouth. The subtle flavors of the parsnip, hazelnut, and Gorgonzola dolce cheese combine to make this the most delicious souffl� I have tasted. Do not worry if the souffl�s sink they invariably do, because that is their nature. What's a little sunken souffl� among friends? Nutr. Assoc. : 0 0 0 1466 0 0 0 0 0 3677

* Exported from MasterCook * Pea Salad Recipe By Serving Size Categories Amount -------10 2 5 3 1/4 1/4 1/3 1/3 :Leigh Anne Richardson : 6 Preparation Time :24:00 : Salad Vegetable

Side Dish

Measure -----------ounces stalks tablespoons cup cup cup cup

Ingredient -- Preparation Method -------------------------------frozen small peas -- thawed on paper towels celery -- chopped green onions -- chopped sunflower seeds chopped peanuts chopped cashews mayonnaise sour cream

Mix all together and refrigerate overnight. Description: "Pea salad made with mayonnaise, sour cream, nuts, seeds, celery and onions." Cuisine: "American" Yield: "3 1/2 Cups" Ratings : Cholesterol Rating 2 Complete Meal 6 Complexity 1 Cost 2 Depth 3 Difficulty 1 Fanciness 3 Fat Content 7 Good For Crowds 10 Kid Appeal 1 Portability 10 Serving Temperature 3 - - - - - - - - - - - - - - - - - - Per serving: 249 Calories (kcal); 21g Total Fat; (71% calories from fat); 7g Protein; 12g Carbohydrate; 10mg Cholesterol; 145mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4428 0 0 0 0 2505 0 0 * Exported from MasterCook * Peaches and Raspberries in Marsala and White Wine Recipe By Serving Size Categories : : 16 Preparation Time :4:00 : Dessert Fruit Dessert Spring

Fall International Summer

Amount -------4 1 1/2 2 3 3

Measure -----------large pints tablespoons tablespoons cups

Ingredient -- Preparation Method -------------------------------peaches -- peeled & halved raspberries granulated sugar Marsala wine dry white wine or Spumante (instead of Marsala and dry white wine)

TO PREPARE: Place peaches and raspberries in a large nonreactive bowl. Add 2 tablespoons sugar; toss lightly. (Depending upon the sweetness of the fruit, adjust the amount of sugar, as necessary.) Spoon fruit mixture into a 2-quart wide-mouth jar. Add Marsala and enough of the white wine to cover the fruits. Cap the jar of fruit and chill for 4 hours. (Can be refrigerated overnight.) Description: "A simple macerated fresh fruit." Cuisine: "Italian" Source: "Cook's Magazine June 1990" Yield: "2 Quarts" T(Chilling Time): "4:00" - - - - - - - - - - - - - - - - - - Per serving: 60 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Spumante can be substituted for the Marsala and the white wine. To peel the peaches, blanch them in boiling water for 30 seconds - their skins should slip right off. Nutr. Assoc. : 0 0 0 0 1638 0 * Exported from MasterCook * Penne in Tomato Sauce with Crabmeat Recipe By Serving Size Categories : : 4 Preparation Time :0:30 : International Pasta

Main Course Seafood

Amount -------1/4 1 3

Measure -----------cup medium tablespoons

Ingredient -- Preparation Method -------------------------------olive oil onion -- minced minced fresh Italian parsley

1 1/4 1/2 12

28-ounce can cup pound ounces

Italian plum tomatoes -- chopped coarse, juices reserved dry white wine crabmeat -- picked over and flaked Salt Ground black pepper penne

TO COOK AND SERVE: Heat olive oil in a medium skillet. Add the onions and parsley; saut� until onions soften, about 3 minutes. Add reserved juices from the canned tomatoes; simmer until thickened slightly, about 10 minutes. Add the tomatoes and wine; simmer to blend flavors, about 5 minutes. Add the crabmeat; simmer until heated through, about 3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste. Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon salt and penne; cook until just tender, about 9 minutes. Drain and return penne to the soup kettle. Add sauce; toss to combine. Serve immediately. Description: "Quick and simple saut� with robust pasta." Cuisine: "Italian" Source: "Cook's Magazine April 1990" - - - - - - - - - - - - - - - - - - Per serving: 544 Calories (kcal); 16g Total Fat; (27% calories from fat); 23g Protein; 75g Carbohydrate; 44mg Cholesterol; 192mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Medium shells or rotini can be substituted for the penne in this recipe. The tomato sauce and bits of crabmeat adhere to the crevices and rough surfaces of these pastas. Nutr. Assoc. : 0 0 20066 3773 0 0 0 0 4363 * Exported from MasterCook * Perfect Potato Chips Recipe By Serving Size Categories Amount -------4 3 : : 4 Preparation Time :0:30 : Snack

Vegetable

Measure -----------quarts

Ingredient -- Preparation Method -------------------------------baking potatoes (1 1/2-pounds) -- sliced paper thin olive oil Coarse sea salt

TO PREPARE: Soak potato slices in 3 quarts cold water for 1 hour, changing the water every 20 minutes. Or rinse potato slices under cold running water until the water runs clear, about 15 minutes. Drain and dry potato slices on paper towels. TO COOK: Heat oil in a Dutch oven or electric deep fryer to 350�F. Working in

batches to avoid overcrowding, fry potato slices until golden brown, about 1 minute. Drain potato chips on paper towels, sprinkle them with salt to taste, and serve. Description: "Paper-thin slices of potato deep-fried in olive oil." Source: "Cook's Magazine April 1990" - - - - - - - - - - - - - - - - - - Per serving: 5874 Calories (kcal); 648g Total Fat; (97% calories from fat); 4g Protein; 33g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 129 1/2 Fat; 0 Other Carbohydrates NOTES : To make these chips, the potatoes must be sliced paper thin with a vegetable peeler or a mandolin if you have one. To assure that the potatoes cook through without burning, they must be fried at 350�F instead of 365�F, the temperature at which most foods are fried. Nutr. Assoc. : 2135 0 0 * Exported from MasterCook * Pesto Recipe By Serving Size Categories Amount -------1/2 1 1 1/2 1/4 : : 4 Preparation Time :0:10 : International Summer

Sauce

Measure -----------cup tablespoon tablespoon clove cup

Ingredient -- Preparation Method -------------------------------fresh basil leaves pine nuts grated Parmesan cheese garlic (approximately) olive oil

PREPARATION: For the pesto, combine the basil, pine nuts, Parmesan cheese, and garlic in a food processor and whir until minced. With the machine running, slowly add olive oil, up to 1/4 cup, to form a paste. Pesto can be made several days ahead. Description: "The classic Italian basil sauce." Cuisine: "Italian" Source: "Cook's Magazine November 1987" Yield: "1/2 Cup" - - - - - - - - - - - - - - - - - - Per serving: 138 Calories (kcal); 15g Total Fat; (95% calories from fat); 1g

Protein; 1g Carbohydrate; 1mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 4489 0 0 986 * Exported from MasterCook * Pesto Pizza Recipe By Serving Size Categories : : 4 Preparation Time :0:20 : Baked Fall Main Course

Bread International Vegetarian

Amount --------

Measure ------------

Ingredient -- Preparation Method -------------------------------Pizza Dough -- (see recipe) PESTO SAUCE garlic fresh basil leaves pine nuts olive oil grated Parmesan cheese Salt Fresh ground black pepper

1 1 2 2 1/4

clove cup tablespoons cup tablespoons

PREPARATION: Make the Pizza Dough recipe. For the sauce, chop the garlic. Pur�e the garlic, basil, pine nuts, and olive oil in a blender or food processor. Stir in the grated cheese and season to taste with salt and pepper. Recipe can be made to this point several hours ahead. COOKING AND SERVING: Heat the oven to 450�F. Pierce pizza dough several times with a fork and bake in oven until crust is golden brown and crisp, about 8 minutes. Remove from oven and spread with pesto sauce, leaving a 1/2-inch border. Serve immediately. Description: "A pizza as simple as they come." Cuisine: "Italian" Source: "Cook's Magazine May 1988" Yield: "1 13-inch pizza" - - - - - - - - - - - - - - - - - - Per serving: 388 Calories (kcal); 20g Total Fat; (47% calories from fat); 8g Protein; 43g Carbohydrate; 2mg Cholesterol; 316mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

NOTES : For this pizza, the crust is baked unadorned and then garnished with pesto when it comes out of the oven. Be sure to pierce the dough to keep the crust flat as it cooks. Nutr. Assoc. : 0 0 0 0 0 4489 0 0 0 0 * Exported from MasterCook * Pizza Dough Recipe By Serving Size Categories Amount -------1/2 1/3 1 1/4 2 3 1/2 1 : : 12 Preparation Time :2:00 : Baked

Bread

Measure -----------package ounce cups tablespoons cups teaspoon

Ingredient -- Preparation Method -------------------------------active dry yeast OR compressed yeast lukewarm water oil all-purpose flour salt

PREPARATION: In a large bowl, stir together yeast, water, and oil, then stir in flour and salt. With your hands, work together all the ingredients until the dough just holds its shape. Turn the dough out onto a floured work surface and knead until smooth and elastic, about 10 minutes. The dough should be very soft; add the absolute minimum of flour as you work. Or, using a food processor fitted with the metal blade, process yeast, water, and oil until just mixed. Add the flour and salt and continue processing until dough holds its shape, about 30 to 40 seconds. Turn dough into a clean, wet bowl, cover loosely with a towel or plastic wrap, and let rise in a warm place until dough has increased 1 1/2 times in bulk, about 1 hour. Divide the risen dough into two equal balls. Cover and let rest 20 minutes. Pizza dough can be made, wrapped, and refrigerated a few hours ahead, or it can be frozen for up to a week. COOKING: Forty-five minutes before baking, put pizza stone or quarry tiles in the oven (if using) and heat oven to 450�F. Turn one ball of pizza dough in flour and set on a lightly floured work surface. Using your fingertips and working in a circular motion, flatten the ball of dough into a disc about 8 inches in diameter. Level the dough by giving it several pats with the palm of your hand. To flip the dough, put one hand flat, palm-side up over one side of the dough disc and then, using your other hand, flip the disc over and onto your palm. Put dough on work surface. Flatten dough again with the palm of your hand. The dough should now be about 3/8" inch thick. Using the palms of your hands, enlarge the disc into a 13-inch round by giving it quick, sharp clockwise turns, and stretching the dough lightly between your hands

with each turn. Use your fingertips to thin the edge of the dough. Supporting the dough with your palm, flip it onto a cookie sheet and cover with desired topping(s). If using a pizza stone or quarry tiles, ease pizza off of cookie sheet onto the stone or tiles. Or, put cookie sheet into the oven. Bake until edges of crust are golden brown and crisp, rotating as necessary for even cooking, about 10 minutes. Repeat method with second ball of pizza dough, or freeze for later use.

Description: "The basic thing, with instructions for stretching." Source: "Cook's Magazine May 1988" Yield: "2 pizza crusts" - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 3g Total Fat; (15% calories from fat); 4g Protein; 28g Carbohydrate; 0mg Cholesterol; 179mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Pizza dough for home use. Nutr. Assoc. : 26366 0 2130706543 5472 0 0 0 * Exported from MasterCook * Pesto Trapanese Recipe By Serving Size Categories : : 6 Preparation Time :0:20 : Fall Main Course Summer

International Pasta

Amount -------6 1 1 1 4 1/2 1 1/2

Measure -----------cloves teaspoon cup cup cup pounds

Ingredient -- Preparation Method -------------------------------garlic salt fresh basil leaves blanched, chopped almonds ripe tomatoes -- peeled and chopped olive oil Black pepper bavette or spaghetti

TO PREPARE: In a mortar pound the garlic, salt, and basil into a paste; add the almonds little by little and then the tomatoes. When all the ingredients are reduced to a pulp, add the oil and the pepper. (This can be done in an electric blender, in which case the oil should be added at the beginning.) Cook the pasta in boiling salted water, drain, and toss in a serving bowl together with the pesto until the latter is evenly distributed. Serve at once.

Description: "Lively pasta with a raw sauce of garlic, basil, almonds and tomatoes." Cuisine: "Italian" Source: "Cook's Magazine April 1990" - - - - - - - - - - - - - - - - - - Per serving: 744 Calories (kcal); 33g Total Fat; (39% calories from fat); 20g Protein; 94g Carbohydrate; 0mg Cholesterol; 374mg Sodium Food Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 2277 26367 0 0 1405 * Exported from MasterCook * Pete and Shannon's Damn Good Chili Recipe By Serving Size Categories Amount -------2 1 1 1/2 3 1 2 1 3 1 5 4 1/2 1 1 1 1 2 : : 10 : Beef Stew Preparation Time :4:00

Main Course

Measure -----------pounds pound teaspoon teaspoon medium

Ingredient -- Preparation Method -------------------------------lean ground beef hot breakfast sausage -- without skin salt fresh-ground black pepper onions -- chopped green bell pepper -- chopped green jalape�o chili peppers -- chopped teaspoon garlic powder beef bouillon cubes tablespoon cumin tablespoons chili powder ounces (1/4 bottle) barbecue sauce 6 1/2-ounce can tomato paste 12-ounce can tomato sauce 12-ounce can beer quart water 16-ounce cans red kidney beans -- I prefer chili style Dash cornstarch -- to thicken

Brown meats, drain all fat, saut� onions and peppers. Add remaining ingredients. Simmer for at least 4 hours over low heat stirring occasionally. Thicken just before serving with a cornstarch and water mix if necessary. If color is too light, add a few drops of gravy master. Description: "Sausage, ground beef, beer, barbecue sauce and jalape�os make this family original the best chili ever."

Cuisine: "American" Ratings

: Cholesterol Rating 6 Cost 4 Difficulty 2 Fat Content 3 Intensity 10 Spicy Hotness 8

Complete Meal 10 Depth 6 Fanciness 2 Freeze-ability 10 Portability 10 - - - - - - - - - - - - - - - - - - -

Per serving: 606 Calories (kcal); 39g Total Fat; (59% calories from fat); 27g Protein; 33g Carbohydrate; 99mg Cholesterol; 2014mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 4582 0 4838 0 20007 20103 0 26360 0 0 85 0 85 1504 1506 142 3815 * Exported from MasterCook * Pete's Fried Chicken Recipe By Serving Size Categories Amount -------2 2 2 1 1 1 1 1 5 1/2 1 : : 6 Preparation Time :1:00 : Main Course

Poultry

Measure -----------whole stalks small cup Dash Dash teaspoon cups

Ingredient -- Preparation Method -------------------------------chickens -- cut up into frying parts celery -- diced carrots -- diced bay leaf onion -- diced COMBINE TO SOAK BEFORE BREADING: milk egg -- beaten pepper salt baking powder all-purpose flour COMBINE FOR SECOND BREADING: egg -- well-beaten Water

Simmer chicken pieces with celery, carrots, onion, bay leaf and water to cover for about 15 minutes. Remove chicken, cool and drain. Mix egg and milk and place in deep dish; add chicken and refrigerate for 30 minutes. Remove chicken, shake in coating mixture of flour, salt, pepper and baking powder. Dip in egg wash (one egg beaten with water). Shake chicken pieces again and fry till golden brown and crispy. Description:

"Tender, moist, fried chicken made by parboiling in bay leaf and vegetables, double-breading and deep-frying." Cuisine: "American" Ratings : Cholesterol Rating 5 Complete Meal 6 Complexity 4 Cost 3 Difficulty 3 Fanciness 2 Fat Content 5 Good For Crowds 10 Kid Appeal 10 Portability 10 Serving Temperature 7 - - - - - - - - - - - - - - - - - - Per serving: 1555 Calories (kcal); 82g Total Fat; (48% calories from fat); 102g Protein; 95g Carbohydrate; 521mg Cholesterol; 490mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 12 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pickled Beets Recipe By Serving Size Categories Amount -------3 1 1 1/2 3 1/2 1 1/2 2 1 :Jack Ligon : 46 Preparation Time :1:30 : Condiment Vegetable

Side Dish

Measure -----------quarts teaspoon teaspoons cups cups sticks cup

Ingredient -- Preparation Method -------------------------------beets -- peeled allspice salt cider vinegar water cinnamon sticks granulated white sugar

Boil beets until tender. Take off skins. Mix all ingredients together and let stand for 2 days; then refrigerate. For canning: simmer all ingredients in the jar for 15 minutes, seal and let cool down for storage.

Description: "Beets in cider vinegar with allspice and cinnamon." Cuisine: "American" Ratings : Cholesterol Rating 0 Complexity 2 Cost 1 Depth 3 Difficulty 2 Fanciness 5 Good For Crowds 10 Portability 10 Serving Temperature 3 Sweetness 3 - - - - - - - - - - - - - - - - - - -

Per serving: 36 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 98mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : An excellent condiment for any meal. Nutr. Assoc. : 0 0 0 0 0 0 1440 * Exported from MasterCook * Pineapple Salsa Recipe By Serving Size Categories : : 6 Preparation Time :0:20 : Appetizer International Spring

Fall Side Dish Summer

Amount -------1/2 1/2 1/2 1 1 2

Measure -----------small small small tablespoon teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------pineapple -- peeled, cored, diced onion -- minced red bell pepper -- diced minced cilantro lime juice -- from 1/2 lime olive oil Salt Ground black pepper

TO PREPARE: For the salsa, mix all ingredients including 1/4 teaspoon salt and 1/8 teaspoon pepper in a nonreactive bowl. TO SERVE: Spoon a portion of the Pineapple Salsa alongside shrimp, fish or meat and serve. Serves: 4 to 6 Description: "Accompaniment for smoked shellfish that's rich in texture and taste." Cuisine: "Caribbean" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 0 Complete Meal 3 Cost 2 Depth 8 Difficulty 0 Fanciness 8 Fat Content 2 Good For Crowds 10 Intensity 8 Intricacy 0 Kid Appeal 3 Looks 7 Portability 10 Richness 3 Serving Temperature 5 Spicy Hotness 5 Sweetness 7 Tartness 8 - - - - - - - - - - - - - - - - - - -

Per serving: 65 Calories (kcal); 5g Total Fat; (61% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : You can substitute one cup of diced peaches, nectarines, or plums for the pineapple. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Piquant Green Sauce (Salsa Verde) Recipe By Serving Size Categories : : 4 Preparation Time :0:10 : Appetizer Sauce Summer

International Spring Winter

Amount -------2 3/4 2 1 2 1 1 2 1 1 1 1/2 1/4

Measure -----------cup cups tablespoons tablespoon clove tablespoon teaspoon tablespoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------lemons olive oil loosely packed fresh parsley egg -- hard boiled capers -- drained minced onions minced garlic anchovy fillets -- chopped OR anchovy paste dried basil (optional) OR chopped fresh basil (optional) salt pepper

Juice the lemons into a food processor or blender, then add the remaining ingredients and blend until smooth, but without extinguishing all texture.

Description: "Italian dipping sauce with verve." Cuisine: "Italian" Yield: "1 Cup" - - - - - - - - - - - - - - - - - - Per serving: 399 Calories (kcal); 42g Total Fat; (91% calories from fat); 3g Protein; 6g Carbohydrate; 48mg Cholesterol; 410mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0

Other Carbohydrates NOTES : This unshy sauce is excellent for dipping raw vegetables as an appetizer, and serves equally well as a stimulating accompaniment to steamed vegetables, particularly broccoli, cauliflower and asparagus. Nutr. Assoc. : 0 0 3394 0 0 0 0 0 0 2130706543 87 0 2130706543 0 0 * Exported from MasterCook * Pizza Dough Recipe By Serving Size Categories Amount -------1/2 1/3 1 1/4 2 3 1/2 1 : : 12 Preparation Time :2:00 : Baked

Bread

Measure -----------package ounce cups tablespoons cups teaspoon

Ingredient -- Preparation Method -------------------------------active dry yeast OR compressed yeast lukewarm water oil all-purpose flour salt

PREPARATION: In a large bowl, stir together yeast, water, and oil, then stir in flour and salt. With your hands, work together all the ingredients until the dough just holds its shape. Turn the dough out onto a floured work surface and knead until smooth and elastic, about 10 minutes. The dough should be very soft; add the absolute minimum of flour as you work. Or, using a food processor fitted with the metal blade, process yeast, water, and oil until just mixed. Add the flour and salt and continue processing until dough holds its shape, about 30 to 40 seconds. Turn dough into a clean, wet bowl, cover loosely with a towel or plastic wrap, and let rise in a warm place until dough has increased 1 1/2 times in bulk, about 1 hour. Divide the risen dough into two equal balls. Cover and let rest 20 minutes. Pizza dough can be made, wrapped, and refrigerated a few hours ahead, or it can be frozen for up to a week. COOKING: Forty-five minutes before baking, put pizza stone or quarry tiles in the oven (if using) and heat oven to 450�F. Turn one ball of pizza dough in flour and set on a lightly floured work surface. Using your fingertips and working in a circular motion, flatten the ball of dough into a disc about 8 inches in diameter. Level the dough by giving it several pats with the palm of your hand. To flip the dough, put one hand flat, palm-side up over one side of the dough disc and then, using your other hand, flip the disc over and onto your palm. Put dough on work surface. Flatten dough again with the palm of your hand. The dough should now be about 3/8" inch thick. Using the palms of your hands, enlarge the disc into a 13-inch round by giving it

quick, sharp clockwise turns, and stretching the dough lightly between your hands with each turn. Use your fingertips to thin the edge of the dough. Supporting the dough with your palm, flip it onto a cookie sheet and cover with desired topping(s). If using a pizza stone or quarry tiles, ease pizza off of cookie sheet onto the stone or tiles. Or, put cookie sheet into the oven. Bake until edges of crust are golden brown and crisp, rotating as necessary for even cooking, about 10 minutes. Repeat method with second ball of pizza dough, or freeze for later use.

Description: "The basic thing, with instructions for stretching." Source: "Cook's Magazine May 1988" Yield: "2 pizza crusts" - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 3g Total Fat; (15% calories from fat); 4g Protein; 28g Carbohydrate; 0mg Cholesterol; 179mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Pizza dough for home use. Nutr. Assoc. : 26366 0 2130706543 5472 0 0 0 * Exported from MasterCook * Pizza Dough 2 Recipe By Serving Size Categories Amount -------1 2 3 1/4 1 1/4 1/4 :Dee Bell : 8 Preparation Time :1:00 : Baked

Bread

Measure -----------cup packages cups cup teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------water -- lukewarm active dry yeast white flour shortening, butter or oil salt basil oregano

Dissolve yeast in warm water and beat in half of the flour for about 4 minutes. Add oil, salt, basil, oregano and slowly add in the rest of the flour. Let rise for about 15 or 20 minutes, roll out on a floured board. Grease two pizza pans and sprinkle with coarse corn meal. Lay dough on top, creating an edge. Top with your favorites: pesto, artichokes, roasted red pepper and Parmesan;

tomato sauce with mushrooms, black olives, green pepper, onion, sausage, pepperoni, Mozzarella, etc. Bake for 15 to 20 minutes at 425�F. Description: "Basic and terrific pizza crust." Yield: "2 pizza crusts" - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 7g Total Fat; (27% calories from fat); 6g Protein; 36g Carbohydrate; 0mg Cholesterol; 269mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : This dough makes a very nice focaccia bread. Use the entire recipe for one focaccia. Add chopped scallions at the last minute and omit the herbs. Brush with olive oil and bake on the greased, corn meal pan for about 10 to 15 minutes. Serve with Roasted Tomatoes on top (see recipe in this cookbook). Nutr. Assoc. : 0 0 0 1368 0 0 0 * Exported from MasterCook * Pizza Mexicana Recipe By Serving Size Categories Amount -------1/4 1/4 : : 4 Preparation Time :0:00 : Baked Vegetarian

Main Course

Measure -----------cup cup

1/4 1/4 3/4 3/4 1/2

cup cup cup cup cup small

1 2 1 sliced into thin rounds 1 tablespoon olive oil 1 clove garlic -- finely minced or pressed Fresh-ground black pepper 2 teaspoons minced fresh marjoram 2 teaspoons minced cilantro 1 ounce Parmesan cheese -- freshly grated

Ingredient -- Preparation Method -------------------------------Pizza Dough -- (see recipe) Chilpotle Pur�e OR tomato ketchup AND Tabasco sauce -- mixed to spike ketchup OR Tabasco sauce OR Ortega diced green chiles grated Muenster cheese grated Cheddar cheese grated Monterey Jack cheese red onion, sliced into thin rounds ripe tomatoes -- cored at the top and sliced equatorially red bell pepper or green bell pepper -- cored, seeded and

Olive oil Preheat oven to 400�. Roll out the pizza dough. To make the chilpotle pur�e, take one chilpotle pepper and mince or pur�e very finely. Thin to spreading consistency by mixing in olive oil. Spread the pur�e evenly over the pizza rounds. Sprinkle the Muenster, Cheddar and jack cheeses on top of the pur�e. Arrange the onions, tomatoes, and peppers on top of the cheese. Combine the olive oil and garlic. Drizzle it over the vegetables. Bake the pizza in the upper 1/3 of a preheated 400� oven for 15-20 minutes, or until the crust is brown and crisp around the edges. Remove from the oven, sprinkle with the herbs and Parmesan cheese, and brush the edges of the crust with olive oil. Serve immediately with cool liquid refreshment handy. Serves 3 to 4 Description: "This recipe is originally from Greens, our restaurant in San Francisco. Hot, spicy, well-seasoned, it is definitely pizza, but not one you'll find in Italy." - - - - - - - - - - - - - - - - - - Per serving: 575 Calories (kcal); 26g Total Fat; (40% calories from fat); 26g Protein; 59g Carbohydrate; 67mg Cholesterol; 984mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates NOTES : Chilpotle chili peppers are jalape�os which have been dried and smoked. Very hot and very tasty, they are available in cans. There is no real substitute for chilpotle peppers, but some alternatives are listed. Nutr. Assoc. : 0 2130706543 0 774 0 0 0 2130706543 0 2130706543 4184 2607 916 4712 0 4184 26152 4712 20007 3382 4695 0 0 * Exported from MasterCook * Pizza Dough Recipe By Serving Size Categories Amount -------1/2 : : 12 Preparation Time :2:00 : Baked

Bread

Measure -----------package

Ingredient -- Preparation Method -------------------------------active dry yeast

1/3 1 1/4 2 3 1/2 1

ounce cups tablespoons cups teaspoon

OR compressed yeast lukewarm water oil all-purpose flour salt

PREPARATION: In a large bowl, stir together yeast, water, and oil, then stir in flour and salt. With your hands, work together all the ingredients until the dough just holds its shape. Turn the dough out onto a floured work surface and knead until smooth and elastic, about 10 minutes. The dough should be very soft; add the absolute minimum of flour as you work. Or, using a food processor fitted with the metal blade, process yeast, water, and oil until just mixed. Add the flour and salt and continue processing until dough holds its shape, about 30 to 40 seconds. Turn dough into a clean, wet bowl, cover loosely with a towel or plastic wrap, and let rise in a warm place until dough has increased 1 1/2 times in bulk, about 1 hour. Divide the risen dough into two equal balls. Cover and let rest 20 minutes. Pizza dough can be made, wrapped, and refrigerated a few hours ahead, or it can be frozen for up to a week. COOKING: Forty-five minutes before baking, put pizza stone or quarry tiles in the oven (if using) and heat oven to 450�F. Turn one ball of pizza dough in flour and set on a lightly floured work surface. Using your fingertips and working in a circular motion, flatten the ball of dough into a disc about 8 inches in diameter. Level the dough by giving it several pats with the palm of your hand. To flip the dough, put one hand flat, palm-side up over one side of the dough disc and then, using your other hand, flip the disc over and onto your palm. Put dough on work surface. Flatten dough again with the palm of your hand. The dough should now be about 3/8" inch thick. Using the palms of your hands, enlarge the disc into a 13-inch round by giving it quick, sharp clockwise turns, and stretching the dough lightly between your hands with each turn. Use your fingertips to thin the edge of the dough. Supporting the dough with your palm, flip it onto a cookie sheet and cover with desired topping(s). If using a pizza stone or quarry tiles, ease pizza off of cookie sheet onto the stone or tiles. Or, put cookie sheet into the oven. Bake until edges of crust are golden brown and crisp, rotating as necessary for even cooking, about 10 minutes. Repeat method with second ball of pizza dough, or freeze for later use.

Description: "The basic thing, with instructions for stretching." Source: "Cook's Magazine May 1988" Yield: "2 pizza crusts"

- - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 3g Total Fat; (15% calories from fat); 4g Protein; 28g Carbohydrate; 0mg Cholesterol; 179mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Pizza dough for home use. Nutr. Assoc. : 26366 0 2130706543 5472 0 0 0 * Exported from MasterCook * Pizza with Sausage and Peppers Recipe By Serving Size Categories : : 4 Preparation Time :1:30 : Appetizer Fall Main Course

Baked International

Amount -------1/2 2 1

Measure ------------

Ingredient -- Preparation Method -------------------------------Pizza Dough -- (see recipe) PEPPER AND TOMATO SAUCE garlic onion red bell pepper yellow bell pepper hot Italian sausage olive oil canned Italian plum tomatoes (1 to 3 cans) -- or as needed tomato paste red wine vinegar chopped fresh thyme OR dried thyme chopped fresh oregano OR dried oregano Salt Fresh ground black pepper chopped fresh parsley Mozzarella cheese -- about 2 cups grated grated Parmesan cheese

1/2 1/2 1/2

cloves small pound tablespoon ounces tablespoon tablespoon tablespoon teaspoon tablespoon teaspoon tablespoon ounces tablespoon

1 5 1 1 1 1 1 1 1 6 1

PREPARATION: Make Pizza Dough Recipe. For the sauce, mince the garlic and onion. Cut peppers into 1/2"-wide strips, discarding cores and seeds. Remove sausage meat from its casing. In a medium frying pan, cook sausage over medium-high heat until brown, about 5 minutes, breaking it up into small pieces with the side of a spoon. Add olive oil, garlic, and onion to pan, reduce heat to medium, and cook until vegetables soften, about 3 minutes. Add the peppers and cook until tender, about 3 minutes. Add the tomatoes with their juice, breaking them up into small pieces with side of a spoon. Add the tomato paste, vinegar, thyme, and oregano, season to taste with salt and pepper, and cook, uncovered, over medium heat until reduced to 3 cups, about 30 minutes.

Stir in parsley. Sauce can be made one day ahead, then covered and refrigerated. Yield is enough for 2 pizzas. Grate the Mozzarella. Recipe can be made to this point several hours ahead. COOKING AND SERVING: Heat oven to 450�F. Spread 1 1/2 cups of the sauce evenly over the flattened pizza dough, leaving a 1/2-inch border. Sprinkle with Mozzarella cheese. Bake pizza until crust is golden brown and crisp, about 10 minutes. Remove from oven, sprinkle with Parmesan cheese, and serve immediately.

Description: "Bell peppers and sausage add a sweet, rich flavor to this version of the classic tomato and cheese pizza." Cuisine: "Italian" Source: "Cook's Magazine May 1988" Yield: "1 pizza" - - - - - - - - - - - - - - - - - - Per serving: 515 Calories (kcal); 34g Total Fat; (59% calories from fat); 22g Protein; 30g Carbohydrate; 82mg Cholesterol; 836mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 3775 0 5305 0 0 0 0 2130706543 0 0 2130706543 0 0 0 0 0 * Exported from MasterCook * Pizza Dough Recipe By Serving Size Categories Amount -------1/2 1/3 1 1/4 2 3 1/2 1 : : 12 Preparation Time :2:00 : Baked

Bread

Measure -----------package ounce cups tablespoons cups teaspoon

Ingredient -- Preparation Method -------------------------------active dry yeast OR compressed yeast lukewarm water oil all-purpose flour salt

PREPARATION: In a large bowl, stir together yeast, water, and oil, then stir in

flour and salt. With your hands, work together all the ingredients until the dough just holds its shape. Turn the dough out onto a floured work surface and knead until smooth and elastic, about 10 minutes. The dough should be very soft; add the absolute minimum of flour as you work. Or, using a food processor fitted with the metal blade, process yeast, water, and oil until just mixed. Add the flour and salt and continue processing until dough holds its shape, about 30 to 40 seconds. Turn dough into a clean, wet bowl, cover loosely with a towel or plastic wrap, and let rise in a warm place until dough has increased 1 1/2 times in bulk, about 1 hour. Divide the risen dough into two equal balls. Cover and let rest 20 minutes. Pizza dough can be made, wrapped, and refrigerated a few hours ahead, or it can be frozen for up to a week. COOKING: Forty-five minutes before baking, put pizza stone or quarry tiles in the oven (if using) and heat oven to 450�F. Turn one ball of pizza dough in flour and set on a lightly floured work surface. Using your fingertips and working in a circular motion, flatten the ball of dough into a disc about 8 inches in diameter. Level the dough by giving it several pats with the palm of your hand. To flip the dough, put one hand flat, palm-side up over one side of the dough disc and then, using your other hand, flip the disc over and onto your palm. Put dough on work surface. Flatten dough again with the palm of your hand. The dough should now be about 3/8" inch thick. Using the palms of your hands, enlarge the disc into a 13-inch round by giving it quick, sharp clockwise turns, and stretching the dough lightly between your hands with each turn. Use your fingertips to thin the edge of the dough. Supporting the dough with your palm, flip it onto a cookie sheet and cover with desired topping(s). If using a pizza stone or quarry tiles, ease pizza off of cookie sheet onto the stone or tiles. Or, put cookie sheet into the oven. Bake until edges of crust are golden brown and crisp, rotating as necessary for even cooking, about 10 minutes. Repeat method with second ball of pizza dough, or freeze for later use.

Description: "The basic thing, with instructions for stretching." Source: "Cook's Magazine May 1988" Yield: "2 pizza crusts" - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 3g Total Fat; (15% calories from fat); 4g Protein; 28g Carbohydrate; 0mg Cholesterol; 179mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Pizza dough for home use.

Nutr. Assoc. : 26366 0 2130706543 5472 0 0 0 * Exported from MasterCook * Plain Omelet Recipe By Serving Size Categories Amount -------2 1/2 1 :Dee Bell : 1 Preparation Time :0:05 : Breakfast Main Course

Fried

Measure -----------large teaspoon tablespoon

Ingredient -- Preparation Method -------------------------------eggs water Salt Black pepper clarified butter or oil

Mix together all ingredients except the butter. Put the butter in a skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, (if you intend to put a filling in, now is the time), roll the omelet with three folds as you turn it onto the plate. Description: "Your basic Midwestern version of a French omelet." - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 22g Total Fat; (80% calories from fat); 11g Protein; 1g Carbohydrate; 407mg Cholesterol; 111mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : An omelet can be filled with just about anything you can dream up: leftovers, cooked meats, cheeses, saut�ed vegetables, fruit, sour cream or cream cheese. Nutr. Assoc. : 0 0 0 0 224 * Exported from MasterCook * Plain Omelet with Cheese Recipe By Serving Size Categories Amount -------2 1/2 :Dee Bell : 1 Preparation Time :0:05 : Breakfast Main Course

Fried

Measure -----------large teaspoon

Ingredient -- Preparation Method -------------------------------eggs water Salt Black pepper

1/4 1

cup tablespoon

grated cheese clarified butter or oil

Mix together all ingredients except the butter. Put the butter in a skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle the grated cheese in, roll the omelet with three folds as you turn it onto the plate. Description: "Your basic Midwestern version of a French omelet with cheese." - - - - - - - - - - - - - - - - - - Per serving: 357 Calories (kcal); 31g Total Fat; (78% calories from fat); 18g Protein; 1g Carbohydrate; 437mg Cholesterol; 287mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 224 * Exported from MasterCook * Plain Omelet with Ham Recipe By Serving Size Categories Amount -------2 1/2 1/2 :Dee Bell : 1 Preparation Time :0:05 : Breakfast Main Course

Fried

Measure -----------large teaspoon cup tablespoon

1

Ingredient -- Preparation Method -------------------------------eggs water Salt Black pepper diced ham-cooked clarified butter or oil

Mix together all ingredients except the butter. Put the butter in a skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle the ham in, roll the omelet with three folds as you turn it onto the plate. Garnish with a little ham on top. Description: "Your basic Midwestern version of a French omelet with ham." - - - - - - - - - - - - - - - - - - -

Per serving: 366 Calories (kcal); 29g Total Fat; (71% calories from fat); 23g Protein; 3g Carbohydrate; 445mg Cholesterol; 1000mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Swiss cheese is terrific in this ham omelet if you want to add a little depth. Nutr. Assoc. : 0 0 0 0 2819 224 * Exported from MasterCook * Plain Omelet with Onion Recipe By Serving Size Categories Amount -------2 1/2 3 3 1 :Dee Bell : 1 Preparation Time :0:05 : Breakfast Main Course

Fried

Measure -----------large teaspoon tablespoons tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------eggs water Salt Black pepper chopped onions -- saut�ed OR chopped scallions -- uncooked clarified butter or oil

Mix together all ingredients except the butter. Put half of the butter in a skillet heated to medium, brown onions, remove, add remaining butter and the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle saut�ed onions or uncooked scallions on the egg, roll the omelet with three folds as you turn it onto the plate. Description: "Your basic Midwestern version of a French omelet with saut�ed onion." - - - - - - - - - - - - - - - - - - Per serving: 255 Calories (kcal); 22g Total Fat; (76% calories from fat); 11g Protein; 4g Carbohydrate; 407mg Cholesterol; 112mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : An omelet can be filled with just about anything you can dream up: leftovers, cooked meats, cheeses, saut�ed vegetables, fruit, sour cream or cream cheese. Nutr. Assoc. : 0 0 0 0 4288 0 2130706543 224 * Exported from MasterCook * Plain Omelet with Potato and Onion

Recipe By Serving Size Categories

:Dee Bell : 1 Preparation Time :0:10 : Breakfast Main Course

Fried Vegetarian

Amount -------2 1/2 3 1 1 1

Measure -----------large teaspoon tablespoons medium tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------eggs water Salt Black pepper chopped onions -- saut�ed potato -- diced clarified butter or oil oil

Mix together all ingredients except the butter and oil. Put half of the butter in half of the oil in a skillet heated to medium, brown onions and potatoes cut in small dice. Cover for five minutes to help the potatoes cook, then uncover to make them crunchy. Add remaining butter and oil to another skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle saut�ed onions and potatoes on the omelet, roll the omelet with three folds as you turn it onto the plate. Description: "Your basic Midwestern version of a French omelet with saut�ed onion and potato." - - - - - - - - - - - - - - - - - - Per serving: 472 Calories (kcal); 35g Total Fat; (66% calories from fat); 14g Protein; 26g Carbohydrate; 407mg Cholesterol; 119mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : A little Cheddar cheese is a very nice compliment to this omelet. An omelet can be filled with just about anything you can dream up: leftovers, cooked meats, cheeses, saut�ed vegetables, fruit, sour cream or cream cheese. Nutr. Assoc. : 0 0 0 0 4288 26314 224 0 * Exported from MasterCook * Plain Omelet with Spinach and Sour Cream Recipe By Serving Size Categories :Dee Bell : 1 Preparation Time :0:05 : Breakfast Main Course

Fried Vegetarian

Amount -------2

Measure -----------large

Ingredient -- Preparation Method -------------------------------eggs

1/2 1 2

teaspoon tablespoon cup tablespoons teaspoon

1/2 1/4

water Salt Black pepper clarified butter or oil thawed frozen spinach sour cream ground nutmeg

Mix together all ingredients except the butter. Put the butter in a skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle the spinach in and top it with sour cream, sprinkle with nutmeg, then roll the omelet with three folds as you turn it onto the plate. Description: "Your basic Midwestern version of a French omelet with spinach and sour cream." - - - - - - - - - - - - - - - - - - Per serving: 327 Calories (kcal); 28g Total Fat; (75% calories from fat); 14g Protein; 6g Carbohydrate; 420mg Cholesterol; 184mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 224 3472 0 0 * Exported from MasterCook * Pork and Olive Stuffing Recipe By Serving Size Categories Amount -------2 1/2 16 1 1/2 3 1 2 1/4 : : 6 Preparation Time :0:15 : International

Stuffing

Measure -----------slices cup

Ingredient -- Preparation Method -------------------------------Italian bread (1/2 inch thick) -- cut in 1/2" cubes milk coarsely chopped black olives -- pitted cup loosely packed, minced fresh parsley pound ground pork medium cloves garlic -- minced egg -- beaten tablespoons minced fresh basil teaspoon ground nutmeg Salt Ground black pepper

TO PREPARE: Soak bread cubes in milk until softened. Drain, then mix them with the remaining stuffing ingredients including 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.

Spoon stuffing into the veal pocket, or meat of your choice. Using a trussing needle and twine, sew the pocket shut. TO COOK: See instructions for the Stuffed Breast of Veal. Description: "A savory stuffing for any meat." Cuisine: "Caribbean" Source: "Cook's Magazine May 1990" Ratings : Cholesterol Rating 7 Depth 5 Fanciness 7 Freeze-ability 3 Intensity 7 Kid Appeal 3 Tartness 5

Cost 5 Difficulty 0 Fat Content 3 Good For Crowds 10 Intricacy 0 Richness 7 - - - - - - - - - - - - - - - - - - -

Per serving: 165 Calories (kcal); 11g Total Fat; (61% calories from fat); 9g Protein; 7g Carbohydrate; 61mg Cholesterol; 284mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 756 0 4283 20069 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Chop and Cabbage Casserole Recipe By Serving Size Categories : : 4 Preparation Time :1:00 : Baked Fall Pork

Casserole Main Course Winter

Amount -------1 1 4 2 1

Measure -----------small cup

1/2 3/4

tablespoons cup pinch cup

Ingredient -- Preparation Method -------------------------------green cabbage heavy cream Salt Fresh ground black pepper pork chops -- well trimmed butter white wine sage grated Parmesan cheese

PREPARATION AND COOKING: Remove the outside leaves of a small young cabbage, slice it fine, and boil it for 7 minutes in salted water. Drain the cabbage thoroughly, add salt and pepper and 1 cup of cream, and simmer it, covered, for 30 minutes. Meanwhile, in a covered iron skillet, saut� 4 well-trimmed pork chops in butter for 30 minutes, or until they are brown and cooked through. Turn at least once.

Remove the chops and season them with salt and freshly ground pepper. Stir 1/2 cup of white wine briskly into the pan juices, add a good pinch of sage, and simmer the mixture for a couple of minutes. Stir this juice into the creamed cabbage. Spread half the cabbage in the bottom of an ovenproof casserole. Add the pork chops, cover them with the rest of the cabbage, sprinkle with grated Parmesan and a little melted butter, and bake the casserole, uncovered, in a 350�F oven for 20 minutes, or until the top is golden brown. Description: "C�tes de Porc a l'Auvergnate (Pork Chop and Cabbage Casserole)" Source: "Cook's Magazine May 1988" - - - - - - - - - - - - - - - - - - Per serving: 633 Calories (kcal); 48g Total Fat; (68% calories from fat); 34g Protein; 15g Carbohydrate; 183mg Cholesterol; 461mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : Pork chops and cabbage layered together with cream, white wine, sage and cheese. Nutr. Assoc. : 2416 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork-and Olive-Stuffed Breast of Veal Recipe By Serving Size Categories Amount -------: : 6 : Beef Preparation Time :4:00

Main Course

Measure ------------

4 pounds side of the breast for 3 tablespoons 1 large 1 large only 1 large 1 8-ounce can 1 cup 1 cup 1 cup

Ingredient -- Preparation Method -------------------------------Pork and Olive Stuffing -- (see recipe) boneless breast of veal -- 4 by 6-inch pocket cut into one stuffing olive oil minced onion leek -- rinsed and minced, white and light green parts carrot -- minced tomatoes -- drained, chopped dry white wine chicken stock OR canned chicken broth Salt Ground black pepper

TO PREPARE: Prepare the Pork and Olive Stuffing recipe in this cookbook. Spoon stuffing into the veal pocket. Using a trussing needle and twine, sew the pocket shut.

TO COOK: Heat oil in a Dutch oven. Cook veal over medium-high heat, turning to sear on all sides, about 20 minutes. Remove veal and set it aside. Add onions, leeks, and carrots to the now empty Dutch oven; saut� until vegetables are lightly browned, about 5 minutes. Add tomatoes and wine; bring to boil and simmer until liquid reduces to 1/2 cup, about 10 minutes. Add chicken stock; bring to boil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste. Heat oven to 325�F. Return veal breast to the Dutch oven. Cover and transfer pan to the oven. Braise veal, basting occasionally until meat is tender, about 2 1/2 hours. Remove from oven and let stand 10 minutes. (Can be cooled, covered, and refrigerated in pan juices overnight.) TO SERVE: (If refrigerated, heat oven to 325�F. Warm veal breast in pan juices until heated through, about 30 minutes.) Remove string and carve veal breast across the grain into 1/2-inch-thick slices. Transfer a portion to each dinner plate. Spoon pan juices over veal and serve immediately. Description: "Roast with vegetables, wine and broth." Cuisine: "American" Source: "Cook's Magazine May 1990" Ratings : Cholesterol Rating 7 Cost 7 Difficulty 5 Fat Content 7 Good For Crowds 8 Intricacy 7 Looks 8 Richness 8 Sweetness 3

Complete Meal 7 Depth 7 Fanciness 8 Freeze-ability 2 Intensity 7 Kid Appeal 7 Portability 0 Serving Temperature 7 Tartness 3

- - - - - - - - - - - - - - - - - - Per serving: 720 Calories (kcal); 39g Total Fat; (51% calories from fat); 69g Protein; 14g Carbohydrate; 309mg Cholesterol; 956mg Sodium Food Exchanges: 0 Grain(Starch); 9 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Serving Ideas : Good with Oven-roasted Potatoes: Roast them in the oven alongside the veal breast during the last 45 minutes of its braising time. Nutr. Assoc. : 0 5416 0 0 0 0 5305 0 342 0 2130706543 0 0 * Exported from MasterCook * Pork and Olive Stuffing Recipe By Serving Size Categories Amount -------: : 6 Preparation Time :0:15 : International

Stuffing

Measure ------------

Ingredient -- Preparation Method --------------------------------

2 16 1 3 1 2 1/2 1/2

1/4

Italian bread (1/2 inch thick) -- cut in 1/2" cubes milk coarsely chopped black olives -- pitted cup loosely packed, minced fresh parsley pound ground pork medium cloves garlic -- minced egg -- beaten tablespoons minced fresh basil teaspoon ground nutmeg Salt Ground black pepper

slices cup

TO PREPARE: Soak bread cubes in milk until softened. Drain, then mix them with the remaining stuffing ingredients including 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spoon stuffing into the veal pocket, or meat of your choice. Using a trussing needle and twine, sew the pocket shut. TO COOK: See instructions for the Stuffed Breast of Veal. Description: "A savory stuffing for any meat." Cuisine: "Caribbean" Source: "Cook's Magazine May 1990" Ratings : Cholesterol Rating 7 Depth 5 Fanciness 7 Freeze-ability 3 Intensity 7 Kid Appeal 3 Tartness 5

Cost 5 Difficulty 0 Fat Content 3 Good For Crowds 10 Intricacy 0 Richness 7 - - - - - - - - - - - - - - - - - - -

Per serving: 165 Calories (kcal); 11g Total Fat; (61% calories from fat); 9g Protein; 7g Carbohydrate; 61mg Cholesterol; 284mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 756 0 4283 20069 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Salad Recipe By Serving Size Categories Amount -------6 12 : : 6 Preparation Time :24:00 : Salad Vegetarian

Side Dish

Measure -----------pounds

Ingredient -- Preparation Method -------------------------------potatoes -- boiled in skins, cooled and coarsely chopped eggs -- hard-boiled, coarsely chopped

1 1/4 23 1/4 1 1 1 1/2 2 1 1 2

cups fluid ounces cup teaspoon Dash teaspoons teaspoons Dash bunches

mayonnaise -- to taste (1/2 large jar) dill or sweet pickles or more -- chopped pickle juice -- dill or sweet, whatever the pickle choice salt pepper (optional) dry mustard -- not prepared celery seed -- not salt paprika -- for garnish (anti-theft device) onion -- finely diced OR green onions -- chopped half way up

Boil the potatoes in their skins and hard-boil the eggs. (Boiling the day before is not a bad idea because they all have to be well cooled.) Mix everything together except the eggs. When everything is mixed up, add the eggs and mix just enough to stir them in. Description: "Potatoes and eggs in a spiced mayonnaise dressing with onions and chopped pickles." Cuisine: "American" Ratings : Cholesterol Rating 4 Complete Meal 3 Complexity 2 Cost 2 Difficulty 2 Fat Content 5 Good For Crowds 8 Kid Appeal 10 Portability 10 Serving Temperature 2 - - - - - - - - - - - - - - - - - - Per serving: 845 Calories (kcal); 49g Total Fat; (49% calories from fat); 22g Protein; 88g Carbohydrate; 390mg Cholesterol; 1706mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Absolutely wonderful, body bulking, not for thin people, sneak off in the corner to eat it, potato salad. Aging this overnight helps the flavor. Lightly dust the top with paprika if you have kids with probing fingers. (Makes it harder to sneak some.) Nutr. Assoc. : 0 0 0 1115 0 0 0 0 20209 0 0 0 2130706543 * Exported from MasterCook * Potato-Onion Soup with Arugula Recipe By Serving Size Categories : : 4 Preparation Time :0:45 : Fall Soup Vegetable

International Summer

Amount -------1 2

Measure -----------medium tablespoons

Ingredient -- Preparation Method -------------------------------onion -- roughly chopped butter

1/2 4 1 1

1/2

teaspoon medium quart cup cup

salt potatoes -- peeled and cubed chicken stock chopped arugula cream Extra virgin olive oil (optional) Fresh ground black pepper

Melt the butter in a soup pot and soften the onion with the salt over medium heat for about five minutes (don't brown). Add the potatoes, stir Briefly, then add the chicken stock, bring to a boil and simmer until the potatoes are tender, about 15 minutes. Stir in the arugula, return to a boil, add the cream, then remove from the heat when it just comes back to the boil. Serve with a teaspoon or two of olive oil and a good grinding of pepper in each bowl. Description: "A rich, classic potato soup, a little chewy, a little spicy." Cuisine: "French" Yield: "2 Cups" - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 14g Total Fat; (49% calories from fat); 5g Protein; 26g Carbohydrate; 42mg Cholesterol; 2493mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Arugula (aka rocket) costs a fortune in the store, but it is an ideal summer green because it grows like a weed. In temperate climates it can even be grown year-round. Nutr. Assoc. : 0 0 0 0 0 48 0 0 0 * Exported from MasterCook * Prime Rib Roast Recipe By Serving Size Categories : : 6 Preparation Time :1:30 : Beef International

Fall Winter

Amount -------6 1/2

Measure -----------pounds teaspoon

Ingredient -- Preparation Method -------------------------------prime rib roast Salt Fresh ground black pepper dried rosemary

COOKING: Heat oven to 500�F. Put the rib roast in roasting pan, season with salt and pepper and rosemary, and sear in preheated oven for 15 minutes. Lower heat to 350�F. and cook until internal temperature reaches 130�F, about 1 1/4 hours, for medium-rare. Remove roast from oven, cover with a sheet of foil, and let rest for about 10 minutes.

SERVING: Put roast with ribs down on a cutting board and cut into thick or thin slices. For thin slices, cut meat off the ribs. For thick ones, cut between the ribs as necessary. Description: "Basic beef roast, this one accented with rosemary." Cuisine: "English" Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 7 Complete Meal 0 Cost 8 Depth 0 Difficulty 3 Fanciness 7 Fat Content 7 Good For Crowds 10 Intensity 2 Intricacy 0 Kid Appeal 7 Looks 2 Portability 3 Richness 10 Serving Temperature 7 - - - - - - - - - - - - - - - - - - Per serving: 1353 Calories (kcal); 114g Total Fat; (77% calories from fat); 76g Protein; trace Carbohydrate; 318mg Cholesterol; 241mg Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates NOTES : A prime rib roast is not only one of the simplest roasts to cook, it is also the easiest roast to carve. If you have your butcher remove the chine and feather bones. The adage that the tenderest meat is farthest from horn and hoof is true, but even the luxury cuts need to be carved correctly for the best texture. Nutr. Assoc. : 4630 0 0 0 * Exported from MasterCook * Prosciutto "Rosettes" with Fresh Figs Recipe By Serving Size Categories Amount -------12 12 : : 8 Preparation Time :0:15 : Appetizer Spring

International

Measure -----------large

Ingredient -- Preparation Method -------------------------------Black Mission figs -- halved lengthwise thinly sliced prosciutto slices (about 6 oz.)

TO PREPARE AND SERVE: Loosely roll a slice of prosciutto around each fig half. Place all on a platter and serve. Serves: 6 to 8 Description: "Two ingredients that complement each other perfectly." Cuisine:

"Italian" Source: "Cook's Magazine June 1990" - - - - - - - - - - - - - - - - - - Per serving: 128 Calories (kcal); 6g Total Fat; (38% calories from fat); 6g Protein; 14g Carbohydrate; 16mg Cholesterol; 433mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : If fresh figs are unavailable, fill the prosciutto rosettes with honeydew and cantaloupe cut into medium dice. Roll the prosciutto around the fruit just before serving. Nutr. Assoc. : 3276 3657 0 * Exported from MasterCook * Quick Foo-Yung Recipe By Serving Size Categories : : 4 Preparation Time :0:15 : International Stir-fried

Main Course Vegetable

Amount -------4 1/2 1 1 1/2 1/4 2 1 1 1 1/4

Measure -----------teaspoon tablespoon teaspoons pound pound tablespoons stalk handful

Ingredient -- Preparation Method -------------------------------eggs salt soy sauce granulated sugar pork -- shredded OR beef -- shredded vegetable oil celery -- shredded scallion -- cut in 1" pieces bean sprouts

Lightly beat the eggs with 1/2 teaspoon salt. Mix the soy sauce and sugar. Heat the oil in a wok or frying pan until hot, then stir-fry the meat in it for about a minute. Add the celery, scallions and bean sprouts and stir for a minute more. Add the soy sauce and sugar for another minute, then drain the liquid into a bowl or cup. Add the egg mixture, stir to mix the pan contents into it, then let it cook without stirring. Meanwhile, mix the cornstarch with the pan juices. Flip the eggs over when the bottom is cooked, and continue cooking until they are done through. Transfer to a plate. Add the cornstarch mixture to the pan and heat, stirring, until it thickens, then pour it over the eggs. Voila! Serves 2 to 4 Description: "Easy, nothing-fancy, quick supper dish of eggs and vegetables." Cuisine: "Chinese"

- - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 16g Total Fat; (68% calories from fat); 12g Protein; 5g Carbohydrate; 207mg Cholesterol; 605mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : This doesn't win any prizes for Fanciness, but it's cheap, filling and fairly easy. Nutr. Assoc. : 0 0 0 0 4545 0 2130706543 0 0 0 0 * Exported from MasterCook * Quick Huevos Rancheros Recipe By Serving Size Categories Amount -------1/2 1/2 1/2 1/4 :Dee Bell : 2 Preparation Time :0:15 : Breakfast

International

Measure -----------cup cup teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------MIX TOGETHER: salsa hot, medium or mild tomatoes -- peeled, drained, chopped chili powder ground cumin Salt Black pepper eggs -- cooked over-easy grated Monterey Jack cheese corn tortillas -- heated Hot sauce (optional) -- to taste

4 2 1/2 cup large

Mix together ingredients for sauce and simmer for 10 minutes. Cook eggs over easy. Heat tortillas over a burner or between damp towels in the oven. Heat serving plates. Lay the tortillas down first, one per plate, and sprinkle each with 1/4 of the cheese. Lay two eggs per plate on top of the cheese and leaving yolks uncovered, cover with half of the sauce. Sprinkle each plate with half of the remaining cheese. Serve immediately. Description: "Over-easy eggs, served on tortillas, covered in tomato-enhanced salsa from the cupboard and grated cheese." Cuisine: "Spanish" - - - - - - - - - - - - - - - - - - Per serving: 323 Calories (kcal); 18g Total Fat; (50% calories from fat); 21g Protein; 19g Carbohydrate; 399mg Cholesterol; 594mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Sour cream is good on this too.

Nutr. Assoc. : 0 1325 5296 0 0 0 0 0 0 916 0 0 * Exported from MasterCook * Quick Soup Recipe By Serving Size Categories :Elaine Beattie : 8 Preparation Time :0:30 : Soup

Vegetable

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 onion (optional) -- chopped 1 tablespoon oil (optional) 3 cups water 2 cups milk 4 chicken bouillon cubes or other flavoring 3/4 pound potatoes -- peeled, 1" cubes or shredded through processor 1 1/2 pounds broccoli -- coarsely chopped, slices 1 cup sour cream (optional) 1/4 cup grated kinds of cheese (optional) -- or more 1/4 cup bacon bits (optional) -- or more 1 1/2 pounds frozen vegetables (optional) -- instead of broccoli a frozen vegetable could be used Option to eliminate fat: In large pan (5-quart) on medium heat, stir onion in oil often until lightly browned, about 5-10 minutes. Add water, milk, bouillon and potatoes. Bring to a boil on high heat; cover and simmer until potatoes are almost tender when pierced, about 10 minutes. Add broccoli and simmer until tender; about 5 - 10 minutes. Pur�e. Ladle soup into bowls; top with sour cream, cheese or bacon bits. Description: "Pur�e of vegetable cream soup made with potatoes, broccoli and mixed vegetables; with bacon, sour cream or cheese garnish." Cuisine: "American" Yield: "2 Quarts" Ratings : Cholesterol Rating 1 Complete Meal 7 Cost 3 Depth 3 Difficulty 2 Fanciness 3 Fat Content 3 Good For Crowds 10 Kid Appeal 6 Portability 4 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); 4g Total Fat; (21% calories from fat); 8g Protein; 25g Carbohydrate; 12mg Cholesterol; 483mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 2570 0 0 0 20082 0 1566 0

* Exported from MasterCook * Quick Summer Vegetable Soup Recipe By Serving Size Categories :Dee Bell : 4 Preparation Time :0:20 : First Course Soup Vegetable

Main Course Summer

Amount -------2 2 1 3 2 1 1 2 1/2 1/4 1 2

Measure -----------quarts quarts medium tablespoons

1/2

cup cup stalks cup cup teaspoon large

Ingredient -- Preparation Method -------------------------------vegetable stock OR chicken stock onion -- chopped butter zucchini -- cut in 1/2" slices fresh corn kernels green beans -- sliced in 1" pieces carrot -- grated celery -- sliced julienned fresh spinach julienned fresh basil paprika tomatoes -- peeled, cored, chopped

Saut� onion in butter until clear, add beans and celery and saut� a minute more. Add liquid and all other ingredients except carrots, spinach and basil. Simmer 10 minutes. Add remaining vegetables, stir and serve. Description: "Summer vegetables in a light broth." Cuisine: "American" Ratings : Cholesterol Rating 1 Complexity 1 Depth 3 Good For Crowds 10 Kid Appeal 3 Serving Temperature 7 - - - - - -

Complete Meal 7 Cost 2 Difficulty 1 Intensity 3 Looks 8 - - - - - - - - - - - - -

Per serving: 493 Calories (kcal); 17g Total Fat; (30% calories from fat); 16g Protein; 73g Carbohydrate; 28mg Cholesterol; 3378mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Vegetable stock flavoring cubes are available now and provide a delicious and flavorful substitute for canned broth. Dilute them with water. Also, if you have Roasted Tomatoes leftover from another meal, try them in this soup for added flavor. Nutr. Assoc. : 27237 0 2130706543 0 0 0 0 0 0 0 26056 26049 0 0 0 * Exported from MasterCook *

Quick Tartar Sauce Recipe By Serving Size Categories Amount -------3/4 1 1 1 1/2 : : 8 Preparation Time :0:10 : Condiment

Sauce

Measure -----------cup tablespoon tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------mayonnaise sweet pickle relish small capers minced parsley lemon

TO PREPARE: Mix the mayonnaise, relish, capers, and parsley in a small bowl. Juice the lemon and stir in 1 tablespoon of lemon juice. (Can cover and refrigerate up to 3 days.) Description: "A simple, lively American version." Cuisine: "American" Source: "Cook's Magazine September/October 1988" Yield: "1 cup" - - - - - - - - - - - - - - - - - - Per serving: 151 Calories (kcal); 18g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 7mg Cholesterol; 143mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Tartar Sauce is first cousin to the French Sauce Tartare, a mayonnaise traditionally made with crushed hard-cooked egg yolks and garnished with onions and finely chopped chives. Our American version is a simple mayonnaise enlivened with sweet pickle relish, capers, parsley, and a dash of lemon juice. Nutr. Assoc. : 0 0 2478 0 0 * Exported from MasterCook * Quinoa with Sesame and Asparagus Recipe By Serving Size Categories Amount -------2 2 1 :Trisha Benedict : 4 Preparation Time :0:30 : Main Course Vegetarian

Vegetable

Measure -----------cups cups tablespoon

Ingredient -- Preparation Method -------------------------------quinoa water canola oil

3 1 1 1 1 1 1 2 1 3/4

stalks clove cup tablespoon cup medium tablespoon teaspoons teaspoon cup

green onions -- chopped garlic -- minced or crushed mushrooms -- sliced sesame oil asparagus -- cut diagonally in 1"pieces red bell pepper -- cut in thin strips sesame seeds tamari soy sauce Spike -- or more to taste grated Cheddar cheese -- or to taste

Make sure all grains and veggies are prepared before beginning. To cook quinoa: boil water, add quinoa and reduce to simmer for 5-10 minutes. Heat canola oil in skillet and saut� onion and Add mushrooms, cook 'till softened. Add sesame sesame seeds. Cook Briefly, taking care not to tamari; toss until grains are coated. Sprinkle of Cheddar in and sprinkle remainder over tops garlic until onion is translucent. oil, asparagus, red peppers and burn sesames. Add quinoa and with Spike and toss again. Mix half of individual servings.

Description: "Quick meal of quinoa and toasted sesame with saut�ed vegetables, herb seasoning and Cheddar." Cuisine: "American" Ratings : Cholesterol Rating 0 Complete Meal 10 Cost 3 Depth 8 Difficulty 2 Fat Content 1 Good For Crowds 8 Intricacy 3 Kid Appeal 1 Looks 10 Portability 1 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 503 Calories (kcal); 20g Total Fat; (35% calories from fat); 19g Protein; 65g Carbohydrate; 22mg Cholesterol; 325mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : This is a delicious, quick, healthy meal-in-one. Quinoa is much more delicate than rice and cooks quickly. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Quinoa, Black Bean, and Corn Salad with Tomato Recipe By Serving Size Categories : : 4 Preparation Time :1:30 : Main Course Side Dish Summer

Salad Spring

Amount -------2

Measure -----------tablespoons

Ingredient -- Preparation Method -------------------------------lemon juice -- from 1/2 lemon

1/4 2 1 reserved 1/4 1/4 1/2 1 2 8

cup tablespoons cup cup teaspoon cup medium tablespoons

olive oil minced cilantro Salt corn -- simmered until tender; 1/2 cup cooking liquid quinoa -- rinsed thoroughly cumin seed rinsed canned black beans tomato -- diced minced red onion spinach leaves (optional) -- rinsed thoroughly

TO PREPARE AND SERVE: Mix first 3 ingredients plus 1/2 teaspoon salt in a small nonreactive bowl; set this dressing side. Bring corn cooking liquid to boil in a small saucepan. Add quinoa and cumin; cover and simmer until quinoa absorbs the liquid and is tender, about 10 minutes. Transfer quinoa to a large nonreactive bowl; cool slightly. Then add corn, remaining ingredients, and dressing; toss to combine. Chill. (Can be covered and refrigerated up to 4 hours.) Description: "A protein-complete salad of grain, bean and vegetable, with Latin American accents." Cuisine: "American" Source: "Cook's Magazine April 1990" - - - - - - - - - - - - - - - - - - Per serving: 236 Calories (kcal); 15g Total Fat; (53% calories from fat); 5g Protein; 23g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : This salad can be served on a bed of spinach leaves. Nutr. Assoc. : 0 0 0 0 0 0 0 157 0 0 26413 * Exported from MasterCook * Red Beans and Rice Recipe By Serving Size Categories Amount -------1 4 4 2 1 1/4 :Dee Bell : 4 Preparation Time :2:00 : Main Course

Side Dish

Measure -----------cup cups cups ounces medium cup

Ingredient -- Preparation Method -------------------------------dried red kidney beans -- washed water OR chicken stock salt pork onion -- chopped minced celery

1 1/4 1/4 1/4

1 1 1 4

clove cup teaspoon teaspoon pinch tablespoon teaspoon cups

1/2

garlic -- minced minced parsley (optional) ground cumin paprika bay leaf cayenne pepper brown sugar salt cooked rice

Wash beans and cover with water or broth. Boil for 3 minutes and remove from heat. Let soak for one hour. Place salt pork into beans, make sure beans are still covered with water or broth, cover and simmer for 30 minutes. Add all the rest of the ingredients, using only half the measure of parsley (if using) and excluding the salt and the brown sugar. Cover and cook for 30 minutes more. Stir, check water level and test beans for doneness. Start rice if it is not already cooked. The beans will probably need another 30 minutes. When beans are tender, remove salt pork chunk and add salt and brown sugar. Serve over rice and sprinkle with the remaining parsley. Description: "Red kidney beans cooked with minced vegetables, salt pork and spices, then served over rice." Cuisine: "Creole" Ratings : Cholesterol Rating 1 Complete Meal 7 Complexity 1 Cost 1 Difficulty 1 Fanciness 1 Good For Crowds 9 Serving Temperature 9 Spicy Hotness 1 - - - - - - - - - - - - - - - - - - Per serving: 523 Calories (kcal); 13g Total Fat; (21% calories from fat); 17g Protein; 85g Carbohydrate; 12mg Cholesterol; 493mg Sodium Food Exchanges: 5 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : A Louisiana favorite. You can use kidney beans or red beans. Red beans tend to take a little longer to cook. Nutr. Assoc. : 4708 1582 0 2130706543 0 0 2656 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rice and Onion Soup Recipe By Serving Size Categories Amount -------1/2 1 1 1 : : 4 Preparation Time :0:45 : Baked

Side Dish

Measure -----------cube cup cup can

Ingredient -- Preparation Method -------------------------------margarine white rice water onion soup

Preheat oven to 350�F. In a greased casserole put onion soup, water, and rice. Mix well. Dot with margarine. Bake covered for 45 minutes. Description: "Canned onion soup and rice baked together for a flavorful rice side dish." Cuisine: "American" T(Baking Time): "0:45" Ratings : Cholesterol Rating 0 Complete Meal 4 Complexity 0 Cost 1 Depth 2 Difficulty 0 Fanciness 1 Good For Crowds 10 Kid Appeal 9 Portability 4 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 285 Calories (kcal); 12g Total Fat; (38% calories from fat); 4g Protein; 39g Carbohydrate; 0mg Cholesterol; 401mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Rice Pilaf Recipe By Serving Size Categories Amount -------2 1 1/2 1/8 1/8 1/2 1 2 1/2 1/2 3 3 3 3/4 1/4 1/4 :Dee Bell : 4 Preparation Time :0:45 : International Vegetable Main Course

Side Dish

Measure -----------tablespoons small cup teaspoon teaspoon teaspoon cup cups cup cups cups cups cup cup cup

Ingredient -- Preparation Method -------------------------------butter or oil onion -- chopped OR chopped scallions salt turmeric thyme brown rice or rice water AND soy sauce or tamari soy sauce OR vegetable stock OR beef stock OR chicken stock frozen sweet peas grated carrots chopped celery

1/4 1 2

cup tablespoon tablespoons

minced green bell peppers (optional) chopped raisins (optional) chopped parsley (optional)

Saut� onion (if using scallions skip this step) in butter or oil or combination and add thyme and turmeric. Stir in rice and saut� while stirring for 3 minutes. Add liquid and salt and pepper. Cover and simmer for 35 minutes (less for white, hulled rice). Stir in frozen peas, celery and grated carrot. Cover tightly and let sit off of the heat for 7 minutes. Add scallion and, if using, chopped parsley, green pepper and raisins. Serve. Description: "Rice cooked in broth and tossed with saut�ed vegetables." Cuisine: "Mediterranean" - - - - - - - - - - - - - - - - - - Per serving: 287 Calories (kcal); 7g Total Fat; (22% calories from fat); 7g Protein; 49g Carbohydrate; 16mg Cholesterol; 2230mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Mushrooms and/or nuts are a nice addition, or try using some wild rice mixed in with the regular rice. Nutr. Assoc. : 222 0 0 2130706543 0 0 0 2367 1582 0 1396 0 2130706543 0 2130706543 0 2130706543 4428 0 0 20166 4680 0 * Exported from MasterCook * Rice Salad Recipe By Serving Size Categories :Joyce Tubbs : 8 Preparation Time :1:00 : Main Course Seafood

Poultry Side Dish

Amount -------3 5 1 1/2 1 1/4 1/2 1 1/2 1 1/2 1 1/2 1 1/2 1 1/2

Measure -----------cups bunch cup teaspoon teaspoon cup cups cups cups cups cups

Ingredient -- Preparation Method -------------------------------cooked brown rice eggs -- cooked, chopped green onions chopped celery seasoned salt pepper mayonnaise cubed chicken -- cooked OR tuna -- as a substitute OR turkey -- as a substitute OR shrimp -- as a substitute OR kinds of cheese -- as a substitute

Cube chicken and saut�, unless using precooked leftovers. Cook brown rice and hard-boil eggs. Cool, and meanwhile, chop vegetables. Toss all together with mayonnaise and seasoning and chill. Description: "Chilled brown rice salad with chopped egg, vegetables, chicken and a mayonnaise dressing." Cuisine: "American" Ratings : Complete Meal 5 Complexity 1 Cost 1 Difficulty 2 Fanciness 3 Good For Crowds 10 Kid Appeal 4 Portability 10 - - - - - - - - - - - - - - - - - - Per serving: 288 Calories (kcal); 17g Total Fat; (53% calories from fat); 16g Protein; 18g Carbohydrate; 139mg Cholesterol; 309mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Salad or main dish from M. A. Hardison, Santa Paula. Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543 0 0 0 2130706543 0 2130706543 0 2130706543 0 * Exported from MasterCook * Rice Salad 2 Recipe By Serving Size Categories Amount -------7 1 1 1 1 3 2 2 2 1 2 :Dee Bell : 4 Preparation Time :0:45 : Salad Spring

Side Dish

Measure -----------tablespoons tablespoon tablespoon tablespoon teaspoon teaspoon teaspoon cups tablespoons tablespoons cup tablespoons tablespoon tablespoons

1/2 1/2

1/2

Ingredient -- Preparation Method -------------------------------MIX TOGETHER: olive oil sesame oil lemon juice rice vinegar or vinegar mustard salt thyme cooked rice chopped green bell pepper chopped red bell pepper frozen sweet peas -- thawed chives or scallions OR finely minced onions chopped parsley

Whisk together first seven ingredients and let stand. Combine cooked cold rice, peppers, onion, parsley and peas and pour vinegar mixture over it. Toss well to coat. Chill for at least 20 minutes, tossing at least once. Serve on lettuce

leaves or stuffed into fresh tomatoes. Description: "Tangy, chilled rice and vegetables." Cuisine: "American" - - - - - - - - - - - - - - - - - - Per serving: 439 Calories (kcal); 28g Total Fat; (56% calories from fat); 5g Protein; 43g Carbohydrate; 0mg Cholesterol; 307mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Vary this according to what is in your pantry. If you don't have peas, then try grated carrots, corn, sprouts or frozen pea pods. Feel free to change the vinegars and oils. Experiment. Nutr. Assoc. : 0 0 0 0 4733 0 0 0 0 0 0 4428 356 0 2130706543 0 * Exported from MasterCook * Risotto alla Milanese Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Fall International Spring Winter

First Course Main Course Summer

Amount -------1 2 2 1/2 2 1 1 2 1/2 2

Measure -----------pound tablespoons tablespoons cup ounces large pinch small quarts tablespoons

Ingredient -- Preparation Method -------------------------------Arborio rice butter olive oil white wine Parmesan cheese saffron onion -- chopped stock cream

Put the stock in a pot and bring it to a simmer while proceeding below. Put the butter, olive oil together with the chopped onion into a separate, medium saucepan. Fry gently over a low heat until the onion is golden. Add the rice, stir with a wooden spoon for about two minutes, until the rice has absorbed the fat. Add the wine and stir again for a minute or two. Begin adding the boiling stock, a half-cup at a time, and stirring attentively until the rice is almost cooked (about 13 minutes). Add the saffron and stir.

Mix 2 tablespoons of the cheese and the cream, then add to the risotto. Turn off the heat and serve the risotto hot, sprinkling it with the remaining cheese. Description: "Classic Italian soft rice with cheese." Cuisine: "Italian" - - - - - - - - - - - - - - - - - - Per serving: 681 Calories (kcal); 19g Total Fat; (28% calories from fat); 17g Protein; 94g Carbohydrate; 33mg Cholesterol; 5716mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 342 0 * Exported from MasterCook * Risotto with White Truffles Recipe By Serving Size Categories Amount -------1 1 1/4 6 1/2 3 1 1/2 1 : : 4 Preparation Time :0:45 : First Course Winter

International

Measure -----------ounce cup cups tablespoons cups ounce

Ingredient -- Preparation Method -------------------------------farmer's cheese -- about 1/3 cup grated shallot white wine chicken stock butter Arborio rice or white rice Salt Fresh ground black pepper white truffles -- or to taste

PREPARATION: Grate the cheese and mince the shallot. Recipe can be made to this point a couple of hours ahead. COOKING AND SERVING: In a nonreactive saucepan, melt the butter, add the shallot, and cook until tender over medium heat, about 4 minutes. Add the rice and cook, stirring, until opaque, about 1 minute. Add enough hot stock mixture to just cover the rice, about 3/4 cup. Cook over medium heat, stirring continuously and keeping the mixture at an even, gentle simmer, until most of the liquid is absorbed, about 5 minutes. Pour in more stock mixture to cover rice again and continue to cook in the same manner, adding more stock mixture as needed. When done, the rice should be tender and the remaining liquid should be thickened to a sauce. Stir in the cheese. Season to taste with salt and pepper. Grate the truffle over

the rice and serve. Description: "Truffles lend an exotic flavor to a simple classic." Cuisine: "Italian" Source: "Cook's Magazine November 1987" - - - - - - - - - - - - - - - - - - Per serving: 426 Calories (kcal); 13g Total Fat; (30% calories from fat); 9g Protein; 60g Carbohydrate; 31mg Cholesterol; 3628mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : An easy way to capture the tuber's unusual taste is to simply cut a stick of butter or a piece of cheese into small blocks, put them into a bowl with some truffles, cover the bowl, and let sit for 48 hours. Your get the truffle-flavored butter or cheese and still have the truffles to use in another way. Flavor a roast beef, turkey, veal, or chicken by inserting slivers of truffle into small incisions in the meat as you might garlic and then wrap in foil for 24 to 48 hours before cooking. Contact Carol Bowman-Williams at Frieda's Finest Produce Specialties, P.O. Box 58488, Los Angeles, CA 90058 or call 1-800-421-9477 to locate a store near you. Nutr. Assoc. : 0 0 0 0 0 2081 0 0 5324 * Exported from MasterCook * Risotto-Style Orzo with Tomatoes and Asiago Cheese Recipe By Serving Size Categories : : 6 Preparation Time :0:20 : Fall Pasta Summer

International Side Dish

Amount -------1 1/2 1 1/2 1 3 3/4 3/4 3 3 1/4

Measure -----------cups tablespoons medium large cloves cup cup medium cup tablespoons

Ingredient -- Preparation Method -------------------------------orzo Salt olive oil minced onion garlic -- minced chicken stock OR canned chicken broth tomatoes -- peeled seeded, diced grated Asiago cheese minced fresh parsley Ground black pepper

TO COOK: Bring 3 quarts water to boil in a large saucepan. Add orzo and 1 1/2 teaspoon salt; cook until orzo is just tender, about 12 minutes. Drain and cool orzo slightly.

Meanwhile, heat oil in a medium skillet. Add onions and garlic; saut� until softened, about 3 minutes. Stir in orzo, chicken stock, and tomatoes; bring to boil and simmer, stirring often until liquid is absorbed by the orzo, about 5 minutes. Stir in grated cheese and parsley. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste. Serve immediately. Description: "Rice-grain pasta in a tomato sauce with sharp cheese." Cuisine: "Italian" Source: "Cook's Magazine April 1990" - - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 6g Total Fat; (22% calories from fat); 8g Protein; 37g Carbohydrate; 4mg Cholesterol; 336mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : This makes the perfect accompaniment to the Roasted Veal Loin with Yellow Pepper Sauce. NOTES : Chef Mills flavors orzo, a rice-shaped pasta, just as he would risotto. Asiago cheese is an Italian cheese made from skim and whole cow's milk. As the cheese ages for two years, it becomes more piquant and hard, making it a good grating cheese. If you cannot find Asiago cheese, substitute an equal amount of Parmesan cheese in this recipe. Nutr. Assoc. : 0 0 0 0 0 342 0 2130706543 26367 25000 0 0 * Exported from MasterCook * Roast Leg of Lamb with Bulgur-Mint Stuffing Recipe By Serving Size Categories : : 10 Preparation Time :2:00 : Easter Lamb Spring

International Main Course

Amount -------1 2 1 1 1/2 3 1

Measure -----------cup tablespoons large teaspoon cup tablespoons tablespoon pounds

7 left intact

Ingredient -- Preparation Method -------------------------------bulgur butter onion -- minced ground cinnamon coarsely chopped walnuts -- toasted minced mint lemon juice Salt Ground black pepper leg of lamb -- aitch and thigh bones removed; shank bone

TO PREPARE: For the stuffing, bring bulgur and 3 cups water to boil in a medium saucepan. Cover and simmer until bulgur is tender, about 25 minutes. Remove from

heat and let stand 10 minutes. Drain bulgur and transfer to a medium bowl. Heat butter in a skillet. Add onions; saut� until softened, about 3 minutes. Add onions, cinnamon, walnuts, mint, lemon juice, 3/4 teaspoon salt, and 1/4 teaspoon pepper to the bulgur; toss. (Can be cooled, covered, and refrigerated overnight.) Sprinkle 1/2 tablespoon salt and 1/2 tablespoon pepper all over the leg of lamb. Spoon the Bulgar-Mint Stuffing into the lamb cavity. Fold the flap of meat over the stuffed cavity, completely enclosing the stuffing. Use a trussing needle and twine to sew the cavity shut. Starting at the shank end, wrap lengths of twine crosswise at 1-inch intervals around the stuffed leg of lamb, tying each length of twine in a knot to secure. TO COOK: Heat oven to 400�F. Transfer stuffed leg of lamb to a roasting pan; roast until a meat thermometer inserted into the center of the stuffed lamb registers 130�F, about 45 minutes. Transfer lamb to a carving board; let stand 10 minutes. TO SERVE: Remove twine; cut roast crosswise into 1/2-inch thick slices. Serve immediately. Serves: 8 to 10 Description: "A picturesque treatment of lamb with Middle Eastern tones." Cuisine: "Middle Eastern" Source: "Cook's Magazine April 1990" - - - - - - - - - - - - - - - - - - Per serving: 689 Calories (kcal); 49g Total Fat; (64% calories from fat); 48g Protein; 13g Carbohydrate; 179mg Cholesterol; 167mg Sodium Food Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Borrowing a common Middle Eastern technique of using bulgur as a stuffing, Cook's test kitchen staff developed this recipe. Have your butcher remove the aitch and thigh bones from the leg of lamb, leaving the shank bone intact. This boning technique creates a pocket for the stuffing while allowing the leg of lamb to retain its natural shape. Nutr. Assoc. : 0 0 0 0 20187 3383 0 0 0 3895 0 * Exported from MasterCook * Roast Leg of Venison Recipe By Serving Size Categories : : 12 Preparation Time :24:00 : International Venison

Main Course Winter

Amount -------6 1/2 2

Measure -----------pounds

Ingredient -- Preparation Method -------------------------------leg of venison onions

3 1 3 1 1 2 2 3

1/4 1/2 1/4 1/2

stalk cup cups cup cup quart sprig tablespoons cups tablespoons

carrots celery peanut oil red wine red wine vinegar cognac water fresh thyme bay leaf black peppercorns beef stock butter Salt Pepper

PREPARATION: Have your butcher bone and butterfly the venison and tie into a roast. Slice onions and carrots. Chop celery. Heat the peanut oil in a nonreactive pot over medium heat. Add the onions, carrots, and celery and cook until vegetables are soft, about 5 minutes. Add the wine, vinegar, cognac, water, thyme, bay leaf, and peppercorns. Bring to a boil and simmer for 20 minutes. When marinade has cooled to room temperature, pour it over the venison and refrigerate for 1 to 2 days, turning venison occasionally. Remove venison from marinade 2 to 3 hours before cooking. COOKING AND SERVING: Heat oven to 450�F. Transfer the meat to a roasting pan and roast in preheated oven for 10 minutes. Reduce heat to 350�F and continue roasting until internal temperature reaches 125�F, about 1 1/2 hours. Meanwhile, bring marinade to a boil over medium 50 minutes. Strain and combine with beef stock. necessary, and reduce until mixture just begins Strain. Stir in butter and season to taste with heat and reduce to 2 cups, about Simmer slowly, skimming as to thicken, about 15 minutes. salt and pepper.

Remove meat from oven and allow to rest 20 minutes before serving. Reheat sauce and pass separately. Prep Time: More than 1 day Description: "Venison roast that starts with a rich wine marinade." Cuisine: "American" Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 5 Complete Meal 3 Depth 3 Difficulty 2 Fanciness 7 Fat Content 2 Freeze-ability 3 Good For Crowds 8 Intensity 7 Intricacy 2 Kid Appeal 7 Looks 3 Portability 3 Richness 8 Saltiness 7 Serving Temperature 8 Tartness 5 - - - - - - - - - - - - - - - - - - Per serving: 441 Calories (kcal); 14g Total Fat; (31% calories from fat); 57g

Protein; 7g Carbohydrate; 217mg Cholesterol; 561mg Sodium Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : For a tender roast, you will want to leave the venison a day or two in the peppery red-wine and cognac marinade. Nutr. Assoc. : 1568 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Chicken with Lemon-Parsley Sauce Recipe By Serving Size Categories : : 4 Preparation Time :0:45 : Baked International Poultry Winter

Fall Main Course Summer

Amount -------1 4 2 1/3

Measure -----------tablespoons whole cup

Ingredient -- Preparation Method -------------------------------lemon butter chicken breasts -- split Salt Fresh ground black pepper chopped parsley

COOKING AND SERVING: Heat oven to 450�F. Squeeze 1/4 cup lemon juice. Melt the butter in a small saucepan or in the microwave. Sprinkle chicken with salt and pepper. Put chicken in a baking dish skin side up and drizzle with half of the butter. Bake until skin is crisp and golden brown and juices run clear, about 25 to 30 minutes. Put chicken on a serving platter and keep warm. Stir the lemon juice and remaining butter into pan juices, scraping the pan with a wooden spoon to deglaze. Add the parsley and season to taste with salt and pepper. Pour sauce over chicken and serve immediately. Description: "Parsley's sweet flavor balances the tang of lemon in this simple pan sauce." Cuisine: "Mediterranean" Source: "Cook's Magazine May 1988" - - - - - - - - - - - - - - - - - - Per serving: 356 Calories (kcal); 25g Total Fat; (63% calories from fat); 31g Protein; 2g Carbohydrate; 124mg Cholesterol; 212mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : slender sauces, chives) PARSLEY: Used in ancient Greece and Rome, parsley's bright, green leaves, stringy stalks, and sweet flavor, contribute to a range of dishes and including those using fines herbes (parsley, tarragon, chervil, and or a bouquet garni.

Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Roasted Onions Recipe By Serving Size Categories Amount -------8 1/4 1/4 1/8 1/8 1/8 :Dee Bell : 8 Preparation Time :2:00 : International Winter

Side Dish

Measure -----------medium cup cup teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------onions -- peeled butter olive oil salt black pepper paprika

Heat oven to 400�F. Place onions in glass casserole baking pan or roasting pan. Mix butter and oil together and rub the baking pan. Peel the onions and rub completely with the butter and oil mixture. Set the onions closely together in the baking dish. Drizzle the remaining oil and butter over the onions. Sprinkle with paprika and bake for 30 minutes, baste onions with the drippings and bake for 20 minutes. Baste again and turn onions to allow them to roast evenly. Bake for 15 minutes and baste again. Bake for 15 - 20 minutes, remove from pan and drain on paper towels. Sprinkle with salt and pepper and serve. Description: "Slow-baked, oven-caramelized whole onions." Cuisine: "English" - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 13g Total Fat; (72% calories from fat); 1g Protein; 10g Carbohydrate; 16mg Cholesterol; 95mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : A tighter onion will take longer to bake, so add extra time�if you use Spanish onions or the like. For a change, sprinkle with crumbled Feta cheese instead of salt before serving or alongside thin slices of buffalo Mozzarella. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Roasted Salmon Fillets with Tomato-Basil Sauce Recipe By Serving Size Categories : : 4 Preparation Time :0:45 : International Seafood

Main Course Spring

Amount -------4 1

Measure -----------tablespoon

Ingredient -- Preparation Method -------------------------------Tomato-Basil Sauce -- (see recipe) salmon fillets (1 1/4 lbs.) olive oil Salt

TO COOK: Make the Tomato-Basil Sauce recipe in this cookbook. Keep warm. Heat oven to 325�F. Brush the salmon fillets with olive oil and sprinkle with 1/2 teaspoon salt. Heat a large nonstick ovenproof skillet. Saut� salmon fillets, turning once, until they are lightly browned, about 4 minutes. Transfer skillet to oven; roast salmon until opaque throughout, about 5 minutes longer. TO SERVE: Stir basil into the sauce. Spoon a portion of sauce onto each warm dinner plate. Place a salmon fillet in each pool of sauce. Serve immediately. Description: "Quick and healthy fish saut� with creamy tomato sauce." Cuisine: "French" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 3 Complete Meal 5 Cost 7 Depth 5 Difficulty 2 Fanciness 7 Fat Content 3 Freeze-ability 0 Good For Crowds 7 Intensity 7 Intricacy 2 Kid Appeal 7 Looks 7 Portability 0 Richness 8 Serving Temperature 8 Spicy Hotness 3 Tartness 7 - - - - - - - - - - - - - - - - - - Per serving: 390 Calories (kcal); 24g Total Fat; (55% calories from fat); 36g Protein; 8g Carbohydrate; 129mg Cholesterol; 137mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Using a common French technique of saut�ing or searing and then roasting fish or meat, Patricia Wells cooks salmon to perfection. Served with a heady Tomato-Basil Sauce, these salmon fillets are good enough for an elegant dinner. Serve with a salad of endive and watercress tossed in a Dijon mustard vinaigrette. Nutr. Assoc. : 0 4817 0 0 * Exported from MasterCook * Tomato-Basil Sauce Recipe By Serving Size Categories : : 4 Preparation Time :0:20 : Fall Sauce Summer

International Spring

Amount -------1 2 4 1/2 1/2

Measure -----------tablespoon medium medium cup cup

Ingredient -- Preparation Method -------------------------------olive oil shallots -- minced tomatoes -- peeled, seeded, and coarsely chopped heavy cream Salt Ground black pepper loosely packed julienned basil leaves saut� until softened, thickens, about 10 minutes. Season with 1/2 and keep sauce warm.

TO PREPARE: Heat oil in a medium saucepan. Add shallots; about 2 minutes. Add tomatoes; simmer until tomato sauce minutes. Add cream; simmer until heated through, about 2 teaspoon salt and 1/4 teaspoon pepper or to taste; cover

TO SERVE: Stir basil into the sauce. Spoon a portion of sauce onto each warm dinner plate. Place a salmon fillet or piece of fish or meat in each pool of sauce. Serve immediately. Description: "A creamy, light tomato sauce good for any fish or meat." Cuisine: "Italian" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 7 Cost 3 Depth 8 Difficulty 2 Fanciness 7 Fat Content 5 Freeze-ability 10 Good For Crowds 10 Intensity 7 Intricacy 3 Kid Appeal 8 Looks 7 Portability 7 Richness 8 Serving Temperature 7 Sweetness 3 Tartness 5 - - - - - - - - - - - - - - - - - - Per serving: 163 Calories (kcal); 15g Total Fat; (77% calories from fat); 2g Protein; 8g Carbohydrate; 41mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : This sauce is part of the Roasted Salmon Fillets with Tomato-Basil Sauce recipe (see recipe in this cookbook). Nutr. Assoc. : 0 0 0 0 0 0 26049 * Exported from MasterCook * Roasted Tomato Sauce Recipe By Serving Size Categories :Dee Bell : 4 Preparation Time :1:30 : Baked Pasta Spring

International Sauce Summer

Amount -------6 4 1 2 3/4 1 1/2 1 1 1 1

Measure -----------large medium clove small tablespoons tablespoon tablespoons cup cup cup cup

Ingredient -- Preparation Method -------------------------------fresh Italian plum tomatoes -- cut in half garlic -- minced onion -- minced chopped fresh parsley OR dried parsley olive oil Salt Black pepper rice milk OR milk OR cream OR tomato juice

Oil the bottom of a baking dish with half of the oil. Sprinkle the bottom evenly with the onions and garlic. Lay the tomatoes on top and sprinkle evenly with salt, black pepper then the parsley. Drizzle evenly with the rest of the oil. Bake in a 350�F oven for about an hour and enjoy the incredible fragrance of these vegetables baking their flavors into each other. Put into blender with liquid and blend until smooth. Warm gently. Serve over stuffed peppers, stuffed mushrooms, stuffed zucchini, baked eggplant slices or pasta. Description: "Simple and divine with garlic and onion flavors baked into Roma tomatoes, then blended." Cuisine: "Italian" Ratings : Cholesterol Rating 2 Complete Meal 3 Complexity 2 Cost 3 Depth 5 Difficulty 2 Fat Content 4 Good For Crowds 10 Intensity 5 Kid Appeal 9 Portability 10 Serving Temperature 9 - - - - - - - - - - - - - - - - - - Per serving: 117 Calories (kcal); 7g Total Fat; (54% calories from fat); 3g Protein; 11g Carbohydrate; 8mg Cholesterol; 41mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Roma tomatoes make a much thicker and more flavorful sauce, but the flavors are still wonderful together if you need to use regular tomatoes. Rice milk is the liquid of choice as it has a little sweetness of its own and a lighter texture, but regular milk works fine. Cream makes a richer, thicker sauce and tomato juice makes an all tomato sauce with a little less depth. Nutr. Assoc. : 3773 0 0 0 0 2130706543 0 0 0 2130706543 0 0 0 2130706543 0 2130706543

* Exported from MasterCook * Roasted Tomatoes Recipe By Serving Size Categories :Dee Bell : 4 Preparation Time :1:00 : Baked Side Dish Summer

International Spring

Amount -------6 4 1 2 3/4 1 1/2

Measure -----------large medium cloves small tablespoons tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------fresh Italian plum tomatoes -- cut in half garlic -- minced onion -- minced chopped fresh parsley OR dried parsley olive oil Salt Black pepper

Oil the bottom of a baking dish with half of the oil. Sprinkle the bottom evenly with the onions and garlic. Lay the tomatoes on top and sprinkle evenly with salt, black pepper then the parsley. Drizzle evenly with the rest of the oil. Bake in a 350�F oven for about an hour and enjoy the incredible fragrance of these vegetables baking their flavors into each other. Serve warm or cold, by themselves, or on focaccia. Use in pasta salads for extra flavor. Description: "Simple and divine with garlic and onion flavors baked into Roma tomatoes." Cuisine: "Italian" Ratings : Cholesterol Rating 0 Complete Meal 3 Complexity 1 Cost 2 Depth 4 Difficulty 1 Fat Content 3 Good For Crowds 10 Intensity 5 Kid Appeal 6 Portability 10 Serving Temperature 7 - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 5g Total Fat; (57% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Roma tomatoes hold together better for serving, but the flavors are still wonderful together if you need to use regular tomatoes. (Regular tomatoes will be wetter and more difficult to manage.) Nutr. Assoc. : 26401 0 0 0 0 2130706543 0 0 0

* Exported from MasterCook * Roasted Veal Loin with Yellow Pepper Sauce Recipe By Serving Size Categories : : 6 Preparation Time :1:00 : Beef Main Course Summer

International Spring

Amount -------3 2

Measure -----------pounds tablespoons

Ingredient -- Preparation Method -------------------------------Roasted Yellow Pepper Sauce -- (see recipe) boneless veal loin -- trimmed, tied and patted dry Salt Ground black pepper olive oil

TO PREPARE: Make the Roasted Yellow Pepper Sauce recipe. Can be cooled, covered, and refrigerated up to 3 days. TO COOK: For the veal loin, heat oven to 350�F. Sprinkle veal loin with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a Dutch oven. Cook veal loin over high heat, turning to sear on all sides, about 8 minutes. Transfer pan to the oven. Roast veal until a meat thermometer inserted into the center of the roast registers 125�F, 35 to 40 minutes. Transfer roast to a carving board and let stand 10 minutes. TO SERVE: Warm Roasted Yellow Pepper Sauce over low heat. Carve veal roast into 1/4-inch thick slices. Spoon a portion of sauce onto each warm dinner plate. Arrange a portion of veal in each pool of sauce and serve immediately. Description: "Low-fat but intriguing sauce accompanies basic roast." Cuisine: "Italian" Source: "Cook's Magazine April 1990" - - - - - - - - - - - - - - - - - - Per serving: 416 Calories (kcal); 22g Total Fat; (50% calories from fat); 45g Protein; 5g Carbohydrate; 186mg Cholesterol; 547mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : A switch from the traditional heavy Italian meal of roast veal and risotto. This version is light but appealing, using a light sauce from roasted yellow peppers in place of the usual fatty pan drippings. Chef Mills makes a butter-free risotto to go with this dish. Nutr. Assoc. : 0 5416 0 0 0 * Exported from MasterCook * Roasted Yellow Pepper Sauce

Recipe By Serving Size Categories

: : 6 Preparation Time :0:30 : International Spring

Sauce Vegetable

Amount -------2 1 1 1 2 1 1 2

Measure -----------medium tablespoon medium tablespoon tablespoons cup cup tablespoons

Ingredient -- Preparation Method -------------------------------yellow bell peppers olive oil minced onion tarragon vinegar or white wine vinegar dry white wine chicken stock OR canned chicken broth minced tarragon Salt Ground black pepper

TO PREPARE: Roast bell peppers over a gas flame, under the broiler, or on the grill, until skins blacken and blister. Cool, peel, seed, and chop bell peppers coarse; set aside. Heat oil in a medium skillet. Add onions and bell peppers; saut� until onions soften, about 3 minutes. Add vinegar, simmer until vinegar evaporates, about 1 minute. Add wine; simmer until liquid reduces to 1 tablespoon, about 2 minutes. Add stock; simmer until liquid reduces to 1/2 cup, about 10 minutes. Cool slightly, then transfer to a food processor; add tarragon, 1 teaspoon salt, and 1/2 teaspoon pepper; pur�e until smooth. Set sauce aside. (Can be cooled, covered, and refrigerated up to 3 days.) TO SERVE: Warm over low heat. Spoon a portion of sauce onto each warm dinner plate. Arrange a portion of meat or Roasted Veal in each pool of sauce and serve immediately. Description: "A low-fat sauce/gravy for Veal Loin and other meats." Cuisine: "American" Source: "Cook's Magazine April 1990" Ratings : Bitterness 3 Cholesterol Rating 2 Cost 3 Depth 7 Difficulty 5 Fanciness 7 Fat Content 2 Freeze-ability 10 Good For Crowds 8 Intensity 3 Intricacy 2 Kid Appeal 5 Looks 7 Portability 10 Richness 3 Saltiness 3 Serving Temperature 7 Spicy Hotness 2 Sweetness 7 Tartness 5 - - - - - - - - - - - - - - - - - - Per serving: 50 Calories (kcal); 3g Total Fat; (47% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 360mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 5259 0 342 0 2130706543 1484 0 0 * Exported from MasterCook * Roasted Vegetables with Garlic Oil Recipe By Serving Size Categories :Dee Bell : 6 Preparation Time :3:00 : Grilled Side Dish Vegetable

International Summer Vegetable Main Course

Amount -------3/4 3/4 4 6 1 1 2 6 lengthwise 1/2

Measure -----------cup cup cloves small large

Ingredient -- Preparation Method -------------------------------garlic oil OR MIX TOGETHER AND LET STAND FOR 2 HOURS: olive oil garlic -- minced fine or pressed zucchini -- halved lengthwise red bell pepper -- peeled, cored, seeded and quartered globe eggplant potatoes (optional) -- cut into 1/2" slices fresh Italian plum tomatoes (optional) -- halved Parmesan cheese

cup

Heat the oven to 350�F. Cut the eggplant into thick slices about 3/4" each. Rub both sides with salt and lay between paper toweling for one hour. Cut zucchini in half lengthwise and sprinkle lightly with salt. Using a vegetable peeler, remove as much of the skin as possible from the peppers. The convex parts will be difficult, so don't bother trying to get it all. Cut peppers in half lengthwise and in half again. Halve the roma tomatoes. Cut the potatoes into 1/2" slices. In a very large roasting pan (the size of a turkey roaster but with shorter sides) or two smaller baking dishes, brush the pan generously with the garlic oil, lay the vegetables down, alternating them so flavors can fuse together, but only in only one layer. Brush the top of the vegetables with the garlic oil. Sprinkle with salt and pepper. Bake in the oven for about 45 minutes, or until all the vegetables are tender. Sprinkle with Parmesan and broil for 3 minutes. Serve. Description: "Vegetables oven-roasted with garlic oil." Cuisine: "American" Ratings : Complete Meal 8 Difficulty 1 Fat Content 5

Complexity 1 Fanciness 2 Serving Temperature 10

- - - - - - - - - - - - - - - - - - Per serving: 370 Calories (kcal); 30g Total Fat; (68% calories from fat); 7g Protein; 23g Carbohydrate; 5mg Cholesterol; 141mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2130706543 0 0 0 0 4695 3234 4600 3773 0 * Exported from MasterCook * Roasted Yellow Pepper Sauce Recipe By Serving Size Categories : : 6 Preparation Time :0:30 : International Spring

Sauce Vegetable

Amount -------2 1 1 1 2 1 1 2

Measure -----------medium tablespoon medium tablespoon tablespoons cup cup tablespoons

Ingredient -- Preparation Method -------------------------------yellow bell peppers olive oil minced onion tarragon vinegar or white wine vinegar dry white wine chicken stock OR canned chicken broth minced tarragon Salt Ground black pepper

TO PREPARE: Roast bell peppers over a gas flame, under the broiler, or on the grill, until skins blacken and blister. Cool, peel, seed, and chop bell peppers coarse; set aside. Heat oil in a medium skillet. Add onions and bell peppers; saut� until onions soften, about 3 minutes. Add vinegar, simmer until vinegar evaporates, about 1 minute. Add wine; simmer until liquid reduces to 1 tablespoon, about 2 minutes. Add stock; simmer until liquid reduces to 1/2 cup, about 10 minutes. Cool slightly, then transfer to a food processor; add tarragon, 1 teaspoon salt, and 1/2 teaspoon pepper; pur�e until smooth. Set sauce aside. (Can be cooled, covered, and refrigerated up to 3 days.) TO SERVE: Warm over low heat. Spoon a portion of sauce onto each warm dinner plate. Arrange a portion of meat or Roasted Veal in each pool of sauce and serve immediately. Description: "A low-fat sauce/gravy for Veal Loin and other meats." Cuisine: "American" Source: "Cook's Magazine April 1990" Ratings : Bitterness 3 Cholesterol Rating 2 Cost 3 Depth 7 Difficulty 5 Fanciness 7 Fat Content 2 Freeze-ability 10 Good For Crowds 8 Intensity 3 Intricacy 2 Kid Appeal 5 Looks 7 Portability 10 Richness 3 Saltiness 3 Serving Temperature 7 Spicy Hotness 2 Sweetness 7 Tartness 5

- - - - - - - - - - - - - - - - - - Per serving: 50 Calories (kcal); 3g Total Fat; (47% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 360mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 5259 0 342 0 2130706543 1484 0 0 * Exported from MasterCook * Ronner Asparagus Recipe By Serving Size Categories : : 4 Preparation Time :0:30 : Baked International Side Dish

First Course Main Course Spring

Amount -------2 1 2 2 1

Measure -----------pound tablespoons cloves cup

Ingredient -- Preparation Method -------------------------------eggs (2 to 3) asparagus spears butter garlic -- chopped grated Parmesan cheese

Preheat oven to 350�F. Place the eggs in a pot, cover with water, bring rapidly to a boil and boil for three minutes. Plunge into cool water and peel. While the eggs are cooking, prepare each piece of asparagus by bending it lightly at the broad end until it snaps. Accumulate the tip ends in a steamer and steam for 3 minutes. Melt the butter in a pan and gently saut� the garlic. Butter the bottom of a pie plate. Coarsely chop the peeled egg and spread in the bottom. Arrange the asparagus on the egg, top with Parmesan cheese and drizzle the garlic butter over all. Bake until the cheese melts, about 5 minutes. Serve immediately. Serves 2 to 4 Description: "A rich vegetable side dish or light main course of asparagus with boiled egg, garlic and Parmesan cheese." Cuisine: "Italian" - - - - - - - - - - - - - - - - - - Per serving: 191 Calories (kcal); 14g Total Fat; (65% calories from fat); 13g

Protein; 4g Carbohydrate; 125mg Cholesterol; 460mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3218 0 0 0 0 * Exported from MasterCook * Rum and Brown-Sugar Applesauce Recipe By Serving Size Categories : : 12 Preparation Time :1:00 : Condiment Fall

Dessert Sauce

Amount -------6 1 3/4 3 2

Measure -----------large cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------apples for cooking (about 3 pounds) lemon firmly packed dark brown sugar dark rum butter

PREPARATION: Peel, core, and thinly slice apples (8 cups) and put slices into a large saucepan. Grate 1/2 teaspoon lemon zest into the pan, set lemon aside. Cover and stew the apples over low heat until very tender, 30 minutes. Mash the apples with a potato masher and squeeze in 2 teaspoons lemon juice. Stir in sugar, rum, and butter, and over medium heat, simmer, uncovered, until thickened, 10 minutes. (Can cover and refrigerate up to 5 days.) Description: "Bold, robust version of an old favorite." Cuisine: "American" Source: "Cook's Magazine September/October 1988" Yield: "1 Quart" Ratings : Cholesterol Rating 3 Depth 7 Fanciness 7 Freeze-ability 10 Intensity 8 Looks 2 Richness 3 Sweetness 8

Cost 2 Difficulty 0 Fat Content 2 Good For Crowds 10 Intricacy 2 Portability 10 Serving Temperature 3 Tartness 8

- - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 2g Total Fat; (16% calories from fat); trace Protein; 24g Carbohydrate; 5mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates

NOTES : Use this rum-spiked applesauce as the base of the Applesauce Cake or eat it on its own, as a simple, homey sweet. Nutr. Assoc. : 30 0 4336 0 0 * Exported from MasterCook * Salad of Dark Greens, Radicchio, and Shrimp with a Citrus-Ginger Vinaigrette Recipe By Serving Size Categories : : 30 Preparation Time :1:30 : International Seafood

Salad Winter

Amount -------2 1 2 3 2 2/3 1/2 1 1/2 1 1/2 1 1 3 1 1 12 2 1 1

Measure -----------teaspoon tablespoons cup cup cups tablespoon cup tablespoon pound pounds large head ounces heads head head

Ingredient -- Preparation Method -------------------------------DRESSING scallions grated fresh ginger root oranges lemons whole grain mustard white wine vinegar Salt Fresh ground black pepper olive oil peanut oil sesame oil fresh parsley leaves fresh coriander leaves (optional) SALAD snow peas jumbo shrimp -- about 60 red onion bok choy spinach romaine lettuce escarole radicchio

PREPARATION: For the dressing, chop scallions. Grate the ginger. Squeeze juices from oranges and lemons into a blender jar or the bowl of a food processor. Add the mustard, vinegar, ginger, scallions, and salt and pepper to taste and blend well. Gradually add the oils in a thin stream. Add the parsley and coriander and blend until just smooth, with bits of the greens still visible. Or, mince the herbs by hand, whisk ginger, scallions, juices, mustard, vinegar, and salt and pepper together, whisk in oil, adding it slowly, and then whisk in herbs. String the peas. Cook peas in boiling salted water until they turn bright green, about 15 seconds. Plunge in cold water. Drain and dry. Using the same water, cook the shrimp until just opaque and slightly curled, about 2 minutes. Plunge in cold water and dry. Peel and devein the shrimp. Cut red onion into thin slices and rinse under cold, running water for a few minutes to lessen its sharpness. Wash and separate the stalks of bok choy and cut into 1/4-inch slices, including some of the dark greens. Toss together the peas, shrimp, onion, and bok choy. Chill until just before serving. Wash spinach, romaine, escarole, and radicchio. Dry,

wrap in paper towels, put in plastic bags, and refrigerate. Recipe can be made to this point a day ahead. SERVING: Tear the greens. Toss all the ingredients with the dressing and put into a serving bowl or on a deep platter. Cuisine: "Italian" Source: "Cook's Magazine November 1987" - - - - - - - - - - - - - - - - - - Per serving: 206 Calories (kcal); 16g Total Fat; (67% calories from fat); 11g Protein; 6g Carbohydrate; 69mg Cholesterol; 84mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : This salad is naturally so colorful that garnishing would be an exercise in lily gilding. Nutr. Assoc. : 0 0 3366 0 0 20083 0 0 943 0 0 0 1035 2863 0 3394 5020 0 0 0 0 0 0 0 * Exported from MasterCook * Salmon and Pasta with Parmesan Sauce Recipe By Serving Size Categories :Jennifer Strumwasser 4/94 : 6 Preparation Time :0:45 : International Pasta

Main Course Seafood

Amount -------3/4 1 2 2 2 2 1/2 1

Measure -----------pound bunch tablespoons cloves tablespoons cups cup package

Ingredient -- Preparation Method -------------------------------salmon fillets fresh asparagus WHITE SAUCE WITH CHEESE margarine garlic -- crushed white wheat flour milk Salt Pepper freshly grated Parmesan cheese fresh pasta

Steam asparagus. Broil the salmon (10-15 min). Boil the pasta as directed on the box. Melt margarine, saut� garlic, add flour and milk. Boil over low heat till thick. Add most of Parmesan to sauce. Pour sauce over noodles and asparagus (cut into pieces), put some Parmesan on top. Serve with the salmon. Description: "Hot pasta with a white Parmesan sauce, asparagus and broiled salmon." Cuisine: "American"

Ratings

: Cholesterol Rating 2 Complexity 2 Depth 4 Fat Content 3 Kid Appeal 8 Serving Temperature 10 - - - - - -

Complete Meal 10 Cost 6 Difficulty 3 Good For Crowds 3 Portability 2 - - - - - - - - - - - - -

Per serving: 244 Calories (kcal); 11g Total Fat; (40% calories from fat); 20g Protein; 17g Carbohydrate; 58mg Cholesterol; 251mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4817 0 0 0 0 0 3309 0 0 0 3562 0 * Exported from MasterCook * Salmon Croquettes Recipe By Serving Size Categories : : 8 Preparation Time :0:30 : Appetizer Fried Main Course

First Course International Seafood

Amount -------2 2 2 2 1/2 1 1/3 2

Measure -----------teaspoons medium 16-ounce cans cup cups cups

Ingredient -- Preparation Method -------------------------------butter onions -- minced canned salmon -- drained and flaked eggs -- beaten OR egg substitute cracker meal Ground black pepper vegetable oil -- for frying medium skillet. Add onions; saut� until onions to a large bowl; cool slightly. Stir in and 1/2 teaspoon pepper. Form salmon mixture in diameter; dredge each patty in remaining

TO COOK AND SERVE: Heat butter in a softened, about 4 minutes. Transfer salmon, eggs, 2/3 cup cracker meal, into 12 round patties, 2 1/2 inches 2/3 cup cracker meal.

Meanwhile, heat oil to 365�F in a deep, medium skillet. Working in batches to avoid overcrowding, fry salmon patties, turning once, until golden brown, about 5 minutes. Drain these salmon croquettes on paper towels and serve. Serves: 6 to 8 Description: "Comfort food: crisp-fried breaded salmon-and-onion patties." Cuisine: "American" Source: "Cook's Magazine June 1990"

Ratings

: Cholesterol Rating 5 Cost 3 Difficulty 2 Fat Content 5 Good For Crowds 7 Intricacy 2 Looks 3 Richness 7 Spicy Hotness 5

Complete Meal 3 Depth 2 Fanciness 3 Freeze-ability 7 Intensity 5 Kid Appeal 8 Portability 3 Serving Temperature 7 Tartness 2 - - - - - - - - - - - - - - - - - - -

Per serving: 748 Calories (kcal); 64g Total Fat; (76% calories from fat); 26g Protein; 18g Carbohydrate; 112mg Cholesterol; 658mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Serving Ideas : The Pipers serve these croquettes with hash browns or grits and saut�ed onions. NOTES : If you are watching your cholesterol, you can replace the two eggs called for in this recipe with 1/2 cup of an egg substitute, like they do at the restaurant. If cracker meal is unavailable, you can make your own by processing unsalted saltines in a food processor or crushing them with a rolling pin between two sheets of waxed paper until they are ground very fine. Nutr. Assoc. : 0 0 1315 0 0 2130706543 0 0 0 * Exported from MasterCook * Salmon Rolls Recipe By Serving Size Categories Amount -------1/4 4 1 1 :Marybeth Bontadelli : 4 Preparation Time :1:00 : Appetizer Snack

Seafood

Measure -----------pound ounces tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------lox cream cheese lemon juice capers

Combine cream cheese with lemon juice and capers. Spread on salmon slices and roll up. Chill and slice in bite-sized pieces. Description: "Petite chilled hors d'oeuvre of lox, slathered with a lemon juice, capers and cream cheese mixture; rolled and thinly sliced." Cuisine: "American" Yield: "16 Pieces" Ratings : Cholesterol Rating 0 Complete Meal 2 Complexity 1 Cost 5 Depth 3 Difficulty 1 Fanciness 6 Fat Content 5

Good For Crowds 10 Portability 10

Kid Appeal 1 - - - - - - - - - - - - - - - - - - -

Per serving: 133 Calories (kcal); 11g Total Fat; (74% calories from fat); 7g Protein; 1g Carbohydrate; 38mg Cholesterol; 671mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : My own creation. A real favorite! Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * San Francisco Chops Recipe By Serving Size Categories Amount -------4 1 1 2 4 4 4 2 : : 4 Preparation Time :0:45 : Main Course

Pork

Measure -----------tablespoon clove teaspoons tablespoons tablespoons tablespoons tablespoons teaspoon tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------THE CHOPS pork chops -- 1/2 - 3/4 inch thick oil garlic -- minced THE SAUCE oil sherry OR broth soy sauce brown sugar crushed dried red pepper flakes THICKENER cornstarch water

1/4

2 2

Brown chops in oil. Add more oil if needed and saut� the garlic for a minute; don't burn it. Pour all of the sauce ingredients in the pan. Cover tightly and simmer over low heat 30 - 35 minutes until the chops are tender, turning once. You can add a bit of water from time to time to keep sauce from cooking down too much. Remove the chops. Dissolve the cornstarch in the water and pour this into the sauce. Cook 'til it thickens. Pour sauce over the chops and serve. Description: "Pork chops cooked in thickened sweet and hot soy sauce." Cuisine: "American" Yield: "4 Pieces" Ratings : Cholesterol Rating 2 Complete Meal 6 Complexity 2 Cost 4 Depth 2 Difficulty 2

Fanciness 4 Good For Crowds 4 Portability 2

Fat Content 4 Kid Appeal 10 Serving Temperature 10 - - - - - - - - - - - - - - - - - - -

Per serving: 345 Calories (kcal); 20g Total Fat; (56% calories from fat); 24g Protein; 11g Carbohydrate; 74mg Cholesterol; 1091mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 1363 0 2130706543 0 0 4714 0 0 0 0 * Exported from MasterCook * Santa Ana Bean Dip Recipe By Serving Size Categories Amount -------1 1/3 1/3 3 1 1 1/4 1/2 1 :Karen Beckman : 10 Preparation Time :0:10 : Appetizer

Snack

Measure Ingredient -- Preparation Method ------------ -------------------------------15-ounce can non-fat refried beans cup salsa cup chopped cilantro tablespoons Parmesan cheese clove garlic -- minced teaspoon Italian seasoning teaspoon cayenne pepper powder cup chopped green onions 14 1/2-ounce package tortilla chips

Mix all ingredients and heat on stovetop or in microwave until warm. Serve with tortilla chips. Description: "A warm dip of refried beans enhanced with salsa, Parmesan cheese and Italian seasoning." Cuisine: "American" Yield: "2 1/3 Cups" Ratings : Cholesterol Rating 1 Complete Meal 3 Complexity 1 Cost 3 Depth 3 Difficulty 1 Fat Content 1 Good For Crowds 10 Intensity 5 Portability 10 Serving Temperature 10 Spicy Hotness 4 - - - - - - - - - - - - - - - - - - Per serving: 250 Calories (kcal); 11g Total Fat; (39% calories from fat); 5g Protein; 33g Carbohydrate; 1mg Cholesterol; 448mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other

Carbohydrates Nutr. Assoc. : 25028 0 0 0 0 0 272 0 5317 * Exported from MasterCook * Saucy Tomato Pork Chops Recipe By Serving Size Categories Amount -------6 2 1/4 1 1 1/4 1 :Unknown : 6 Preparation Time :0:20 : Main Course Sauce

Pork

Measure -----------tablespoons teaspoon tablespoon 10 3/4-ounce cup medium

Ingredient -- Preparation Method -------------------------------pork chops -- 3/4 inch thick all-purpose flour crushed dried thyme (optional) vegetable oil can tomato soup water onion -- sliced

Combine the thyme and flour, coat the chops with this mixture. Cook the chops in the oil over med-high heat. Pour off the fat. Bring the soup, water and onions to a boil in the pan. Put the chops back in and cook it covered over low heat 'til they're done (about 10 min.), stirring occasionally. Description: "Pork Chops browned with thyme and simmered in tomato soup and onion." Cuisine: "American" Yield: "6 Pieces" Ratings : Cholesterol Rating 3 Complete Meal 5 Complexity 1 Cost 5 Depth 2 Difficulty 1 Fanciness 3 Fat Content 3 Good For Crowds 3 Kid Appeal 10 Portability 3 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 303 Calories (kcal); 18g Total Fat; (53% calories from fat); 24g Protein; 10g Carbohydrate; 74mg Cholesterol; 341mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 3159 0 5301 0 0 * Exported from MasterCook * Sausage and Spinach Shells

Recipe By Serving Size Categories

:Sharon Rountree : 6 Preparation Time :0:45 : Casserole Main Course

International Pasta

Amount -------16 1/2 4 1/2 1 6 18

Measure Ingredient -- Preparation Method ------------ -------------------------------ounces medium pasta shells -- cooked pound sweet Italian sausages -- crumbled, browned cloves garlic -- crushed bunch green onions -- sliced 10-ounce package frozen chopped spinach -- thawed, squeeze out water ounces ounces MIX TOGETHER: tomato paste water

Cook pasta. Brown meat, drain. Add meat, garlic, and onion to pan. Cook until onions soften. Add spinach and heat through. Drain pasta and arrange in casserole dish. Top pasta with meat/spinach mixture. In same pan, heat tomato paste and stir in water a little at a time. Bring to boil and pour over pasta. Serve with grated Parmesan cheese. Yields 9 � 13-inch baking dish. Description: "A stove-top casserole of layered pasta shells, sausage and spinach, and tomato sauce." Cuisine: "Italian" - - - - - - - - - - - - - - - - - - Per serving: 449 Calories (kcal); 13g Total Fat; (26% calories from fat); 18g Protein; 65g Carbohydrate; 29mg Cholesterol; 544mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Complete this one dish meal with garlic bread and salad. Nutr. Assoc. : 4365 3775 0 0 20077 0 0 0 0 * Exported from MasterCook * Saut�ed Mixed Vegetables Recipe By Serving Size Categories Amount -------2 2 1 1/4 :Dee Bell : 4 Preparation Time :0:20 : International Vegetable

Side Dish

Measure -----------stalk cup

Ingredient -- Preparation Method -------------------------------thinly sliced potatoes carrots -- thinly sliced celery -- thinly sliced frozen corn

1/4 1/4 2 1 3 2 1 1

cup cup tablespoons tablespoon tablespoons teaspoons pinch pinch

OR fresh corn thinly sliced mushrooms butter sesame oil soy sauce honey ginger black pepper

Saut� thinly sliced vegetables in butter and oil until al dente. Sprinkle soy sauce, ginger and pepper over the vegetables, drizzle with honey and stir well to coat. Serve immediately. Description: "Potatoes, carrots, celery, corn, mushrooms in a gingered, sweet soy sauce." Cuisine: "Chinese" Ratings : Complete Meal 5 Cost 1 Depth 1 Difficulty 1 - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 9g Total Fat; (41% calories from fat); 4g Protein; 27g Carbohydrate; 16mg Cholesterol; 858mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Try this with just about any vegetables you might have around. Don't feel bound by the combination used here. Nutr. Assoc. : 2135 0 0 3449 0 2130706543 4977 0 0 0 0 0 0 * Exported from MasterCook * Saut�ed Red Snapper with Toasted Pecan Butter Recipe By Serving Size Categories : : 4 Preparation Time :0:20 : Main Course Seafood Winter

Poultry Spring

Amount -------1/2 1/4 2 1/4 4 4 4 4

Measure -----------cup teaspoon teaspoons teaspoon teaspoons

fillets

Ingredient -- Preparation Method -------------------------------white flour cayenne pepper garlic powder ground thyme paprika Salt red snapper fillets� 1 1/2-pounds OR chicken breasts -- boned and skinned OR sea bass OR

4 4 1/2 1/4

fillets fillets cup cup

trout OR flounder milk peanut oil Toasted Pecan Butter -- (see recipe)

TO PREPARE: For the snapper, mix first 5 ingredients plus 1 1/2 teaspoon salt in a medium bowl to make a seasoned flour. Dip each red snapper fillet in milk, then dredge in the seasoned flour. TO COOK: Heat oil in a large skillet. Add snapper fillets; saut�, turning once until golden brown, about 6 minutes. Remove snapper fillets; cover and keep them warm. Remove and discard pan drippings. Prepare the Toasted Pecan Butter recipe in this cookbook. TO SERVE: Transfer a snapper fillet to each warm dinner plate. Spoon a portion of the Toasted Pecan Butter over each fillet and serve immediately. Description: "Quick-cooked fillets with a meuni�re sauce." Cuisine: "American" Source: "Cook's Magazine May 1990" Ratings : Cholesterol Rating 8 Complete Meal 3 Cost 5 Depth 5 Difficulty 3 Fanciness 7 Fat Content 7 Good For Crowds 7 Intensity 3 Intricacy 3 Kid Appeal 7 Looks 7 Portability 0 Richness 7 Saltiness 7 Serving Temperature 8 Tartness 5 - - - - - - - - - - - - - - - - - - Per serving: 929 Calories (kcal); 66g Total Fat; (63% calories from fat); 65g Protein; 20g Carbohydrate; 221mg Cholesterol; 318mg Sodium Food Exchanges: 1 Grain(Starch); 9 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates NOTES : This meuniering technique is good for any delicately flavored fish, such as flounder, trout, or sea bass. Or, try it with chicken breasts. Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 0 0 2130706543 0 2130706543 0 2130706543 0 0 0 * Exported from MasterCook * Toasted Pecan Butter Recipe By Serving Size Categories : : 4 Preparation Time :0:10 : Fall Spring

Sauce Winter

Amount -------2/3 1/8 4 1 2

Measure -----------cup teaspoon tablespoons tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------pecans cayenne pepper powder butter lemon juice from 1/ 2 lemon minced fresh parsley

TO PREPARE: Sprinkle pecans with white and cayenne peppers. Heat butter in the skillet. Add pecans; saut� until browned lightly, about 3 minutes. Remove from heat, stir in lemon juice and parsley. TO SERVE: Spoon a portion of Toasted Pecan Butter over each piece of fish or chicken. Description: "Simple sauce with lemon juice and parsley, especially good on fish or chicken." Cuisine: "American" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 8 Cost 4 Difficulty 3 Fanciness 7 Intricacy 0 Richness 8 Spicy Hotness 5 Tartness 7 - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 24g Total Fat; (90% calories from fat); 2g Protein; 4g Carbohydrate; 31mg Cholesterol; 118mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : A Meuni�ring technique. Nutr. Assoc. : 0 272 0 3378 0 * Exported from MasterCook * Saut�ed Wild Mushrooms Recipe By Serving Size Categories : : 12 Preparation Time :0:30 : Fall Side Dish

International Winter

Amount -------3 3 6 1 1/2 3 6 6

Measure -----------pounds tablespoons tablespoons tablespoons tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------wild mushrooms (chanterelles, c�pes, or pleurottes, for example) shallots chopped fresh parsley butter olive oil cognac dry sherry -- (like amontillado)

Salt Fresh ground black pepper PREPARATION: Slice the mushrooms. Mince the shallots. Chop the parsley. In a frying pan large enough to hold the mushrooms, heat butter and olive oil over medium heat. Add the shallots and saut�, stirring for 1 minute. Remove shallots from pan and reserve. Raise heat to medium-high and heat pan until butter and oil are almost smoking. Add the mushrooms and saut�, tossing occasionally, until done, about 5 minutes. Return shallots to the pan, add cognac and sherry, and reduce by about 1/2, about 2 minutes. Recipe can be made to this point a few hours ahead. SERVING: Just before serving, reheat mushrooms if necessary, toss in parsley, and season to taste with salt and pepper. Description: "Classical, rich treatment of wild mushrooms: saut�ed with shallots, finished with cognac and sherry." Cuisine: "French" Source: "Cook's Magazine November 1987" Ratings : Bitterness 2 Cholesterol Rating 3 Complete Meal 3 Cost 10 Depth 7 Difficulty 2 Fanciness 8 Fat Content 2 Good For Crowds 7 Intensity 7 Intricacy 3 Kid Appeal 0 Looks 7 Portability 3 Richness 10 Serving Temperature 7 Sweetness 3 Tartness 2 - - - - - - - - - - - - - - - - - - Per serving: 97 Calories (kcal); 5g Total Fat; (59% calories from fat); 2g Protein; 6g Carbohydrate; 4mg Cholesterol; 21mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : The Pacific Northwest can easily be tagged the wild-mushroom capital of the U.S. Here's a side dish of Le Gourmand's woodsy favorites. Nutr. Assoc. : 3386 0 0 0 0 0 0 0 0 * Exported from MasterCook * Savory Butter Recipe By Serving Size Categories Amount -------2 : : 12 Preparation Time :0:10 : Condiment International

Fall

Measure -----------tablespoons

Ingredient -- Preparation Method -------------------------------summer savory leaves -- stems removed

6

tablespoons

butter -- softened

TO PREPARE: Mince the summer savory, then cream the butter, and beat in the savory. Shape the herb butter into a 1-inch-thick cylinder, wrap in plastic, and refrigerate. (Can be refrigerated up to 3 days or frozen up to 1 month.) Description: "An infused butter for poultry." Cuisine: "Italian" Source: "Cook's Magazine September/October 1988" Yield: "3/4 Cup" - - - - - - - - - - - - - - - - - - Per serving: 53 Calories (kcal); 6g Total Fat; (95% calories from fat); trace Protein; 1g Carbohydrate; 16mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Make the herb butter for the pasta sauce, then wrap and refrigerate 3 tablespoons for the Savory-Swiss Chard Frittata; another day's meal. Nutr. Assoc. : 1336 0 * Exported from MasterCook * Savory-Swiss Chard Frittata Recipe By Serving Size Categories : : 4 Preparation Time :0:45 : Baked International Vegetable

Fall Main Course Winter

Amount -------2 2 4 3 7 1/4 1/4 1/2 3/4

Measure -----------medium medium ounces tablespoons cup teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------potatoes (good for baking) onions Gruy�re cheese or Swiss cheese Savory Butter -- (see recipe) eggs milk cayenne pepper salt blanched Swiss chard

PREPARATION: Slice potatoes 1/4-inch thick. Thinly slice the onions (1 cup) and grate the cheese (1 cup). COOKING: Adjust oven rack to high position and heat broiler. Melt the Savory Butter in a 10-inch oven-proof skillet. Add the potatoes and saut� over mediumhigh heat until lightly browned, about 3 minutes. Add the onions and saut� until

softened, about 2 minutes. In a medium bowl, whisk the eggs, milk, cayenne, and 1/2 teaspoon salt. Stir in the Swiss chard and cheese. Pour the egg mixture over the vegetables and cook, covered, over very low heat until the frittata bottom is set and the top is still slightly runny, 10 to 12 minutes. Broil frittata until the top is set and golden, about 2 minutes. SERVING: Cut frittata into wedges and serve immediately Description: "Italian near-omelet with vegetables and Swiss cheese." Cuisine: "Italian" Source: "Cook's Magazine September/October 1988" - - - - - - - - - - - - - - - - - - Per serving: 376 Calories (kcal); 22g Total Fat; (52% calories from fat); 21g Protein; 24g Carbohydrate; 372mg Cholesterol; 532mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2135 0 697 0 0 0 0 0 5228 * Exported from MasterCook * Savory Butter Recipe By Serving Size Categories Amount -------2 6 : : 12 Preparation Time :0:10 : Condiment International

Fall

Measure -----------tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------summer savory leaves -- stems removed butter -- softened

TO PREPARE: Mince the summer savory, then cream the butter, and beat in the savory. Shape the herb butter into a 1-inch-thick cylinder, wrap in plastic, and refrigerate. (Can be refrigerated up to 3 days or frozen up to 1 month.) Description: "An infused butter for poultry." Cuisine: "Italian" Source: "Cook's Magazine September/October 1988" Yield: "3/4 Cup" - - - - - - - - - - - - - - - - - - Per serving: 53 Calories (kcal); 6g Total Fat; (95% calories from fat); trace

Protein; 1g Carbohydrate; 16mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Make the herb butter for the pasta sauce, then wrap and refrigerate 3 tablespoons for the Savory-Swiss Chard Frittata; another day's meal. Nutr. Assoc. : 1336 0 * Exported from MasterCook * Scalloped Potatoes Recipe By Serving Size Categories : : 6 Preparation Time :1:00 : Baked Side Dish Winter

International Vegetable

Amount -------1 1/2 2

Measure -----------pounds cloves

Ingredient -- Preparation Method -------------------------------potatoes -- sliced thinly lengthwise and wiped dry garlic Butter Salt Milk Cream

Rub a large gratin dish with garlic (earthenware will take the garlic better) or put the peeled cloves through a garlic press, rubbing the pur�e and juices all over the sides and bottom of the dish and discarding any solid debris that remains. Let it sit for a few minutes until the garlic has dried and is no longer tacky to the touch. Butter the dish liberally and pack the potatoes in lightly salted layers. Barely cover the potatoes in milk and bring to a simmer on the top of the stove (if using an earthenware dish, protect it with an asbestos pad underneath). Dribble a thin layer of cream over the surface, dot with thin shavings of butter, and bake at 375-400� for about 45 or 50 minutes, until the liquid has been absorbed. Serves 4 to 6 Description: "Baked creamy potato gratin." Cuisine: "French" - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 21g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : This recipe illustrates how careful attention can transform the simplest ingredients into a truly elegant dish. Nutr. Assoc. : 4600 0 0 0 0 0

* Exported from MasterCook * Scamorza alla Griglia (Grilled Smoked Cheese with Tomatoes) Recipe By Serving Size Categories : : 6 Preparation Time :1:30 : Appetizer International

Fall Summer

Amount -------2 1 1/4 1/2 1/4 1

Measure -----------medium teaspoon cup teaspoon teaspoon pound

Ingredient -- Preparation Method -------------------------------tomatoes -- about 1/2-pound dried oregano extra virgin olive oil salt fresh ground black pepper smoked Mozzarella or Scamorza Affumicatta

PREPARATION: Core and cut tomatoes into 1/2-inch dice (1 1/2 cups). Put the tomatoes, oregano, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl and set aside at room temperature for at least one hour. (Can cover and set aside up to 4 hours.) COOKING: Adjust oven rack to high position and heat broiler. Cut the cheese into 1/4-inch thick slices and put, slightly overlapping, on a heatproof plate. Broil 3 inches from element until cheese bubbles and begins to turn golden brown, about 2 minutes. SERVING: Spoon the tomato mixture over the hot cheese. Serve immediately. Serves:4 to 6 Description: "Smoked cheese slices toasted and topped with marinated chopped tomatoes." Cuisine: "Italian" Source: "Cook's Magazine September/October 1988" - - - - - - - - - - - - - - - - - - Per serving: 330 Calories (kcal); 28g Total Fat; (75% calories from fat); 17g Protein; 4g Carbohydrate; 68mg Cholesterol; 495mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Scamorza is one of a group of pulled curd cheeses related to Mozzarella. White, creamy and denser than Mozzarella, scamorza is made from cow's milk, to which ewe's milk is occasionally added. In Italy, scamorza is also made from buffalo milk. Nutr. Assoc. : 0 0 0 0 0 922 0 * Exported from MasterCook *

Seville-Style Pot Roast Recipe By Serving Size Categories : : 6 Preparation Time :6:00 : Beef International Winter

Fall Main Course

Amount -------3 1/2 1/4 2 1 2 3

Measure -----------teaspoon teaspoon cloves teaspoon tablespoons pounds

Ingredient -- Preparation Method -------------------------------tangerines minced fresh rosemary OR dried rosemary garlic Salt Pepper paprika olive oil boneless chuck roast (3 to 3 1/2 pounds) -- rolled

PREPARATION: Grate 1 teaspoon zest from tangerines. Squeeze 1/2 cup tangerine juice. Mince rosemary. Mash the garlic with a pinch of salt. Combine 1/4 teaspoon pepper, rosemary, tangerine zest, paprika, garlic, and oil. Cut tiny slashes all over the surface of the meat with a sharp knife, about 1/4-inch deep. Rub the mixture into the meat. Recipe can be made to this point several hours ahead. COOKING AND SERVING:Heat the broiler. Sear the meat under the preheated broiler until well browned on all sides, about 20 minutes. Put the meat in the center of a large piece of heavy-duty foil. Wrap the foil around the meat, sealing all the edges with a double fold to form an airtight package. Do not add any liquid or salt. Reduce heat to 250�F. Put the wrapped meat in a shallow roasting pan and cook in oven until tender, about 4 hours. Unwrap meat and pour juices into a saucepan. Skim off excess fat, add tangerine juice, and cook over high heat until the juices are reduced by half, about 20 minutes. Season with salt and pepper. Cut the meat into thick slices and pass the sauce separately. Description: "Chuck roast coated with a mixture of rosemary, garlic and tangerines before roasting." Cuisine: "Spanish" Source: "Cook's Magazine November 1987" - - - - - - - - - - - - - - - - - - Per serving: 534 Calories (kcal); 40g Total Fat; (68% calories from fat); 36g Protein; 5g Carbohydrate; 131mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : This beef is good either warm or at room temperature.

Nutr. Assoc. : 0 3399 0 2130706543 0 0 0 0 0 2181 * Exported from MasterCook * Shallot and Parsley Butter Recipe By Serving Size Categories Amount -------1/4 3 2 2 2 2 10 : : 12 Preparation Time :0:30 : Sauce Ingredient -- Preparation Method -------------------------------chopped fresh flat-leaf parsley shallots fresh fish stock OR white wine OR canned clam broth sherry vinegar Salt butter -- softened

Measure -----------cup cups cups cups tablespoons ounces

Chop the parsley and mince the shallots. Put the shallots, fish stock, and vinegar in a saucepan and reduce to 1/3 cup over medium-high heat, about 15 minutes. Set aside to cool to room temperature. Beat the parsley, salt to taste, and cooled stock reduction into softened butter. Butter can be made up to 2 days ahead. Keep refrigerated. Description: "An infused butter with reduced fish stock, especially good on saut�ed fish." Cuisine: "American" Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 10 Complete Meal 0 Cost 3 Depth 7 Difficulty 0 Fanciness 8 Fat Content 10 Freeze-ability 10 Good For Crowds 10 Intensity 2 Intricacy 2 Kid Appeal 3 Looks 3 Portability 7 Richness 10 Serving Temperature 3 Sweetness 5 Tartness 5 - - - - - - - - - - - - - - - - - - Per serving: 189 Calories (kcal); 20g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 54mg Cholesterol; 235mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Makes the Herbed Salmon recipe zing. Nutr. Assoc. : 20069 0 3295 0 2130706543 0 2130706543 0 0 0

* Exported from MasterCook * Shanghai Wings Recipe By Serving Size Categories :Jack Ligon : 4 Preparation Time :1:30 : Appetizer Poultry Snack

International Sauce

Amount -------14 4 2 2 1

Measure ------------

Ingredient -- Preparation Method -------------------------------chicken wings SHANGHAI SAUCE soy sauce Chinese hot sauce honey ginger garlic

1/2

tablespoons teaspoons tablespoons teaspoon teaspoon

Split wings at each joint and discard tips; pat dry. Deep fry 12 minutes or until completely cooked and crispy. Or, for equally crispy wings, bake on a rack in a roasting pan at 425� for 1 hour; turn after 30 minutes of cooking time. Combine hot sauce and remaining ingredients. Dip wings in sauce to coat completely. Or place hot sauce, remaining ingredients and wings in airtight container and shake to coat. Description: "An Asian version of buffalo wings; deep-fried wings smothered in a hot sweet and soy sauce." Cuisine: "Chinese" Yield: "24 Pieces" Ratings : Cholesterol Rating 1 Complexity 1 Cost 2 Difficulty 5 Fat Content 8 Good For Crowds 10 Kid Appeal 2 Portability 7 Spicy Hotness 3 - - - - - - - - - - - - - - - - - - Per serving: 425 Calories (kcal); 27g Total Fat; (58% calories from fat); 32g Protein; 11g Carbohydrate; 132mg Cholesterol; 1217mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 20151 0 0 0 * Exported from MasterCook * Sharon's Pizza in a Loaf Recipe By :

Serving Size Categories

: 16 Preparation Time :1:30 : Appetizer Main Course

Baked Snack

Amount -------2 10 2 3 3 1/2 1 1/2 1 3/4

Measure -----------tablespoons tablespoons cups teaspoon cup teaspoon 13 3/4-ounce cup

Ingredient -- Preparation Method -------------------------------salad oil sausages - sweet or hot or combination fats and oils -- reserved from frying sausages green bell peppers -- sliced sliced onions oregano grated Mozzarella cheese salt package hot roll mix pizza sauce over Remove fat until

Preheat oven to 375�F. In large skillet heat oil. Add sausages and cook medium heat until well browned and thoroughly cooked; about 20 minutes. from skillet and set aside to cool. Spoon off all but second measure of (drippings) in skillet. Add peppers, onions, oregano and salt and saut� vegetables are tender. Set aside to cool.

Prepare hot roll mix according to package directions. Cover and let rise. Cover a large jelly-roll pan with foil; grease foil and set aside. Cut sausages in half lengthwise. When dough has doubled in bulk, punch down. Knead slightly. Let rest 10 minutes. Roll dough out to a 15 � 11 inch rectangle and transfer to pan. Spread with pizza sauce up to 1 inch from sides. Spread evenly with vegetables. Add the Mozzarella cheese. Starting at 15 inch side, roll dough into thirds and tuck ends under to seal. Bake 30 - 35 minutes or until golden and loaf sounds hollow when tapped. Cool slightly on baking sheet. (You can prepare to this point, cool, wrap, and freeze. To serve; thaw and heat covered for about 20 - 25 minutes). Cut into 1 inch slices. Description: "Roll dough layered with sausage, vegetables, rolled, baked and sliced." Cuisine: "American" Ratings : Cholesterol Rating 4 Complexity 4 Depth 3 Fat Content 5 Good For Crowds 10 Portability 7 sauce and cheese;

Complete Meal 8 Cost 4 Fanciness 5 Freeze-ability 10 Kid Appeal 10 Serving Temperature 10

- - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 15g Total Fat; (54% calories from fat); 7g Protein; 22g Carbohydrate; 18mg Cholesterol; 446mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Great for kids or adult finger-food parties.

Nutr. Assoc. : 0 4840 4267 0 20230 0 26153 0 26397 0 * Exported from MasterCook * Shirred Eggs Recipe By Serving Size Categories Amount -------1 2 1 :Dee Bell : 1 Preparation Time :0:15 : Baked International

Breakfast

Measure -----------teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------melted butter OR cream egg Salt Black pepper VARIATIONS� CHOOSE ONE OR HALF EACH OF TWO chopped sausages OR chopped ham OR chopped fish OR chopped shrimp OR chopped crab OR chopped cooked bacon artichokes OR Spinach -- saut�ed, chopped grated cheese or Parmesan cheese

1 1 1 1 1 1 1 1

tablespoon tablespoon tablespoon tablespoon tablespoon tablespoon whole tablespoon

Heat the oven to 350�F. Use a small baking dish just large enough for one egg (or two at the most). If using butter, melt it in the oven, right in the egg dish, remove it and turn the dish to coat the entire inside. Place egg in the dish and cover with foil and without seasoning. Place dish in the oven and bake for about 10 minutes, or until the whites are solid and the yolk is soft. If you are using cream, place half of the amount in the bottom of the dish, then the egg, then the rest of the cream, then cover without seasoning and bake for about 10 minutes. Season to taste with salt and pepper. Variations: Prepare according to ingredient section. For the meats: Place them around the egg after following all the other instructions. For the vegetables: Place them in the dish after melting the butter, then put the

egg on top. For the cheese: Sprinkle over the top of the egg and cover. For Florentine: Put the spinach in the bottom of the dish, then the egg then sprinkle with Parmesan. Description: "Delicately baked eggs with variations." Cuisine: "French" - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 16g Total Fat; (76% calories from fat); 9g Protein; 2g Carbohydrate; 225mg Cholesterol; 230mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : True shirred eggs are started on top of the stove and then baked in the oven, but there is no need for fussing with this. Just cover with foil to help the eggs cook in the same way. Nutr. Assoc. : 2130706543 0 0 0 0 0 0 0 2130706543 0 0 0 2130706543 0 2130706543 0 2130706543 0 2130706543 2130706543 0 0 20082 * Exported from MasterCook * Shrimp Monica Recipe By Serving Size Categories : : 10 Preparation Time :0:30 : International Pasta Seafood

Main Course Sauce

Amount -------1/2 5 1 2 2 2 2 2

Measure -----------cup whole pound whole cups whole tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------butter green onions -- chopped shrimp -- cleaned cooked rotini or pasta shells half-and-half garlic -- minced horseradish Seafood Magic or Tom Cachere Seasoning

Melt butter in skillet, add green onions. Saut� for a few minutes. Add shrimp; saut�. Add cooked pasta to mixture, stir. Add half and half, horseradish, garlic and optional seasoning. Stir well to mix. Let simmer 10 - 15 minutes until heated through. Option: Add wine to butter mixture; becomes Shrimp Cher�. Description: "Pasta and shrimp in a green onion, horseradish cream sauce." Cuisine: "French" Ratings : Cholesterol Rating 6 Complete Meal 7 Cost 6 Depth 4

Difficulty 2 Good For Crowds 5 Kid Appeal 1 Richness 6

Fat Content 5 Intensity 4 Portability 2 Serving Temperature 10 - - - - - - - - - - - - - - - - - - -

Per serving: 237 Calories (kcal); 16g Total Fat; (59% calories from fat); 12g Protein; 12g Carbohydrate; 112mg Cholesterol; 186mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 2836 704 0 0 4164 * Exported from MasterCook * Sicilian Eggplant Relish with Tuna (Capunatina con Tonno) Recipe By Serving Size Categories : : 8 Preparation Time :1:00 : Fall International Seafood Spring

First Course Main Course Side Dish Summer

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup olive oil (optional) 1 large globe eggplant -- medium diced 1 large onion -- medium diced 2 stalks celery -- medium diced 3 medium tomatoes -- peeled, seeded, and diced 1/3 cup coarsely chopped Kalamata olives -- pitted 1/3 cup coarsely chopped green Sicilian olives -- pitted 3 tablespoons black raisins -- soaked in warm water for 20 minutes, drained and squeezed dry OR 1 1/2 tablespoons golden raisins -- soaked in warm water for 20 minutes, drained and squeezed dry 2 tablespoons red wine vinegar 2 tablespoons pine nuts -- toasted Salt Ground black pepper 1 6 1/2-ounce can Italian tuna or canned tuna-packed in olive, and flaked TO COOK: Heat 2 tablespoons oil in a large skillet. Working in batches to avoid overcrowding and adding an additional 4 tablespoons oil as necessary, saut� eggplant until browned, about 7 minutes. Transfer eggplant to a medium bowl; set aside. Heat remaining 2 tablespoons oil in the now empty skillet. Add onions and celery; saut� until softened, about 4 minutes. Add next 6 ingredients; simmer to blend flavors, about 20 minutes. Stir in pine nuts and season with 1 teaspoon salt and

1/2 teaspoon pepper or to taste. (Can be covered and refrigerated up to 3 days.) TO SERVE: Stir in tuna and its oil; serve warm, at room temperature, or chilled. Description: "Sunny saut�ed eggplant with tuna, tomatoes, olives and raisins whistles a distinct Arab tune." Cuisine: "Italian" Source: "Cook's Magazine June 1990" - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 18g Total Fat; (70% calories from fat); 9g Protein; 8g Carbohydrate; 4mg Cholesterol; 218mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : This relish contains eggplant and raisins, illustrating the Arab influence on Sicilian cooking. If Italian tuna packed in olive oil is unavailable, domestic tuna packed in oil can be substituted. Nutr. Assoc. : 986 3234 0 0 26093 2678 4282 2130706543 0 2478 0 4489 0 0 5327 0 * Exported from MasterCook * Simple Tomato-Garlic-Basil Pasta Sauce Recipe By Serving Size Categories Amount -------1/4 3 2 1/2 2 1/2 2 1 :Dee Bell : 5 Preparation Time :0:20 : Pasta

Summer

Measure -----------cup cloves cups cups tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------olive oil garlic -- minced canned tomatoes -- chopped OR fresh tomatoes -- peeled, chopped chopped fresh basil OR crumbled dried basil Salt Black pepper

Saut� the garlic in the olive oil until golden and stir in the tomatoes. Start your pasta cooking. Simmer for 5 minutes, add the basil, and simmer for 5 minutes more. Salt and pepper to taste. Serve warm over noodles or pasta and topped with Parmesan cheese. Description: "Canned or fresh tomatoes, simmered with garlic and basil." Cuisine: "American" Yield:

"2 1/2 Cups" Ratings : Complete Meal 4 Depth 2 Kid Appeal 7

Cost 2 Difficulty 1 Serving Temperature 9 - - - - - - - - - - - - - - - - - - -

Per serving: 117 Calories (kcal); 11g Total Fat; (81% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Make this with fresh basil if at all possible. This recipe is so simple that it is enlivened by the fresh basil. Nutr. Assoc. : 0 0 2130706543 0 0 0 0 2130706543 0 0 * Exported from MasterCook * Skewers of Pork, Pineapple, Peppers and Other Things Recipe By Serving Size Categories :Marybeth Bontadelli : 6 Preparation Time :24:00 : Grilled Pork

Main Course Vegetable

Amount -------2 16 1 2 10 1/2 2 1

Measure -----------pounds small

Ingredient -- Preparation Method -------------------------------pork tenderloin onions -- parboiled 5 minutes pineapple -- cubed red bell peppers -- cubed cherry tomatoes (optional) MARINADE soy sauce garlic -- pressed chopped ginger Pepper

cup cloves tablespoon

Combine all ingredients in large ceramic or glass bowl. Marinate in refrigerator overnight or 12 to 24 hours. Remove from refrigerator and allow to come to room temperature before grilling. Alternate ingredients on bamboo skewers. Cook over charcoal 15 minutes or until done to your taste. Description: "Soy-ginger marinated kabobs of pork, fruit and vegetables grilled on an open flame." Cuisine: "American" Ratings : Cholesterol Rating 3 Complexity 3 Cost 4 Difficulty 2 Fanciness 6 Good For Crowds 10 Kid Appeal 7 Portability 3 Serving Temperature 10 - - - - - - - - - - - - - - - - - - -

Per serving: 366 Calories (kcal); 6g Total Fat; (14% calories from fat); 37g Protein; 42g Carbohydrate; 98mg Cholesterol; 1461mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 5 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Carol's favorite. Nutr. Assoc. : 0 0 0 0 26368 0 0 0 0 631 0 * Exported from MasterCook * Skillet Supper Recipe By Serving Size Categories Amount -------1 1 1 1 1 2 1 1 2 :Elaine Crawford : 6 Preparation Time :0:30 : Beef Sauce

Main Course

Measure -----------pound pound 20-ounce can 16-ounce can cup cups teaspoon tablespoon teaspoons

Ingredient -- Preparation Method -------------------------------ground beef -- browned and drained OR sausages -- browned and drained stewed tomatoes OR tomato sauce AND water macaroni -- uncooked salt granulated white sugar chili powder

Brown sausage (or ground beef) in heavy skillet, breaking meat apart with a fork. Pour fat off as it collects. Stir in remaining ingredients. Bring to boil; cover pan. Simmer, stirring often to prevent sticking. Cook until macaroni is tender (20-25 mins). Description: "Browned ground beef, tomatoes and macaroni cooked together on the stovetop." Cuisine: "American" Ratings : Cholesterol Rating 3 Complete Meal 7 Complexity 1 Cost 3 Depth 2 Difficulty 1 Fat Content 3 Good For Crowds 6 Kid Appeal 8 Portability 3 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 398 Calories (kcal); 21g Total Fat; (47% calories from fat); 18g Protein; 34g Carbohydrate; 64mg Cholesterol; 876mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3605 0 2130706543 2130706543 0 1506 0 0 0 0 652 0

* Exported from MasterCook * Slavonian Sauerkraut Recipe By Serving Size Categories : : 6 Preparation Time :2:00 : Fall Main Course Winter

International Pork

Amount -------1/2 3 1 1 3/4 6 1 3/4 1 2

Measure -----------pound tablespoons small clove pound cups cups teaspoons

Ingredient -- Preparation Method -------------------------------pork shoulder -- cut 1/ 2"-1" cubes bacon fat or olive oil onion -- chopped garlic -- minced kielbasa -- cut in 1-inch slices sauerkraut -- drained and rinsed chicken stock (more if necessary) Salt and black pepper bay leaf -- broken minced fresh parsley

In a large heavy pot, saut� pork in drippings or oil until browned on all sides, about 5 minutes. Add remaining ingredients, cover pot, and simmer for 2 hours, adding a small amount of additional stock if mixture seems too dry. Discard bay leaf before serving. Serves 4 to 6 Description: "Garlic sausage and pork simmered with sauerkraut in a thick stew." Cuisine: "Slavic" Source: "Cook's Magazine September/October 1984" - - - - - - - - - - - - - - - - - - Per serving: 361 Calories (kcal); 27g Total Fat; (68% calories from fat); 15g Protein; 13g Carbohydrate; 65mg Cholesterol; 2852mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2120 0 3505 0 0 342 4826 0 3394 * Exported from MasterCook * Slieve na B�an Carrots Recipe By Serving Size : : 4 Preparation Time :0:30

Categories

: International Side Dish Measure -----------tablespoons cup pinch pinch cup teaspoon

Sauce Vegetable

Amount -------12 3 1/2 1 1 1/2 2 1

Ingredient -- Preparation Method -------------------------------carrots, young and tender -- halved lengthwise butter milk salt pepper heavy cream egg yolks finely chopped fresh parsley

Trim and wash carrots. Halve lengthwise. Melt butter over moderate heat. add milk and season with salt and pepper. Add carrots and cook gently until just tender. Remove from heat and stir in heavy cream and beaten egg yolks. Reheat, but do not boil, stirring constantly until eggs thicken. Correct the seasoning and add parsley. Serve warm. Description: "Carrots in a parsleyed egg-cream sauce." Cuisine: "English" - - - - - - - - - - - - - - - - - - Per serving: 320 Calories (kcal); 24g Total Fat; (64% calories from fat); 5g Protein; 24g Carbohydrate; 175mg Cholesterol; 227mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : The reddish crest of the Slieve na B�an (The Mountain of Women, in Ireland), rising above the milk white mist that forms there, gives its name to this dish of cream wreathed carrots. Nutr. Assoc. : 2495 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Beef Carpaccio with Caper-Parsley Vinaigrette Recipe By Serving Size Categories : : 6 Preparation Time :0:10 : Appetizer Fall International Summer

Beef First Course Spring

Amount -------9 slices

Measure -----------ounces

Ingredient -- Preparation Method -------------------------------Caper-Parsley Vinaigrette -- (see recipe) beef fillet -- smoked, cut crosswise into paper-thin

TO PREPARE: Prepare the Smoked Beef according to instructions in the Guide to Brining and Smoking. Chill the beef, then slice it with a razor-sharp knife or a meat slicer. Prepare the Caper-Parsley Vinaigrette recipe in this cookbook. TO SERVE: Place 3 slices of smoked beef on each plate. Spoon a portion of CaperParsley Vinaigrette over the beef and serve. Serves: 4 to 6 Description: "Thinly sliced meat with a savory dressing." Cuisine: "Italian" Source: "Cook's Magazine June 1990" - - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 16g Total Fat; (82% calories from fat); 8g Protein; trace Carbohydrate; 30mg Cholesterol; 74mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2184 0 * Exported from MasterCook * Caper-Parsley Vinaigrette Recipe By Serving Size Categories Amount -------1 3 1/4 1/3 1/4 : : 2 Preparation Time :0:05 : Condiment

International

Measure -----------tablespoon tablespoons cup cup teaspoon

Ingredient -- Preparation Method -------------------------------balsamic vinegar olive oil drained and minced capers minced fresh parsley ground black pepper

TO PREPARE: Mix all ingredients in a small nonreactive bowl. TO SERVE: Spoon a portion of Caper-Parsley Vinaigrette over the beef or meat of your choice and serve. Description: "A very simple, lively accompaniment to smoked meats." Cuisine: "Italian" Source: "Cook's Magazine June 1990" Yield:

"3/8 Cup" - - - - - - - - - - - - - - - - - - Per serving: 186 Calories (kcal); 20g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 161mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Best with razor-thin sliced meat. Nutr. Assoc. : 0 0 2478 0 0 * Exported from MasterCook * Smoked Scallops with Curry-Chive Mayonnaise Recipe By Serving Size Categories : : 4 Preparation Time :0:10 : Appetizer International Spring

Fall Seafood Summer

Amount -------20

Measure -----------large

Ingredient -- Preparation Method -------------------------------Curry-Chive Mayonnaise -- (see recipe) scallops (about 1 1/4-pounds) -- smoked

TO PREPARE: Prepare the Smoked Scallops according to the Guide for Brining and Smoking. Prepare the Curry-Chive Mayonnaise recipe in this cookbook. TO SERVE: Place 5 smoked scallops on each plate. Spoon a portion of the CurryChive Mayonnaise alongside the scallops and serve. Description: "Lightly smoked shellfish with a dash of Subcontinent flavor." Cuisine: "Indian" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 8 Complete Meal 3 Cost 7 Depth 7 Difficulty 3 Fanciness 7 Fat Content 5 Freeze-ability 0 Good For Crowds 10 Intensity 7 Intricacy 3 Kid Appeal 0 Looks 3 Portability 3 Richness 10 Serving Temperature 7 Spicy Hotness 7 Tartness 5 - - - - - - - - - - - - - - - - - - Per serving: 244 Calories (kcal); 24g Total Fat; (83% calories from fat); 9g Protein; 2g Carbohydrate; 26mg Cholesterol; 370mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 4847 0 * Exported from MasterCook * Curry-Chive Mayonnaise Recipe By Serving Size Categories Amount -------1/2 1 1 1 1/4 1/4 : : 4 Preparation Time :0:05 : Condiment Sauce

International

Measure -----------cup teaspoon tablespoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------mayonnaise curry powder chives sherry vinegar salt ground black pepper

TO PREPARE: Mix all ingredients in a small bowl. TO SERVE: Spoon a portion of the Curry-Chive Mayonnaise alongside smoked scallops, shrimp or clams and serve. Description: "Fragrant, snappy sauce for smoked shellfish." Cuisine: "Indian" Source: "Cook's Magazine June 1990" Yield: "1/2 Cup" Ratings : Cholesterol Rating 6 Cost 2 Difficulty 0 Fanciness 7 Intricacy 0 Portability 7 - - - - - - - - - - - - - - - - - - Per serving: 200 Calories (kcal); 23g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 10mg Cholesterol; 290mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Smoked Shrimp with Pineapple Salsa Recipe By :

Serving Size Categories

: 4 Preparation Time :0:10 : Appetizer International Spring

Fall Seafood Summer

Amount -------20

Measure ------------

Ingredient -- Preparation Method -------------------------------Pineapple Salsa -- (see recipe) jumbo shrimp (about 1 1/4-pounds) -- smoked

TO PREPARE: Prepare the Smoked Shrimp by brining and smoking according to the instructions in the Guide to Brining and Smoking. Prepare the Pineapple Salsa. TO SERVE: Arrange 5 shrimp on each plate. Spoon a portion of the Pineapple Salsa alongside the shrimp and serve. Cuisine: "Caribbean" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 8 Cost 8 Difficulty 3 Fat Content 2 Intensity 7 Kid Appeal 8 Portability 5 Serving Temperature 7 Sweetness 7

Complete Meal 3 Depth 7 Fanciness 8 Good For Crowds 10 Intricacy 5 Looks 8 Richness 5 Spicy Hotness 3 Tartness 7

- - - - - - - - - - - - - - - - - - Per serving: 135 Calories (kcal); 8g Total Fat; (49% calories from fat); 8g Protein; 10g Carbohydrate; 53mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3803 * Exported from MasterCook * Pineapple Salsa Recipe By Serving Size Categories : : 6 Preparation Time :0:20 : Appetizer International Spring

Fall Side Dish Summer

Amount -------1/2

Measure -----------small

Ingredient -- Preparation Method -------------------------------pineapple -- peeled, cored, diced

1 1 2

1/2 1/2

small small tablespoon teaspoon tablespoons

onion -- minced red bell pepper -- diced minced cilantro lime juice -- from 1/2 lime olive oil Salt Ground black pepper

TO PREPARE: For the salsa, mix all ingredients including 1/4 teaspoon salt and 1/8 teaspoon pepper in a nonreactive bowl. TO SERVE: Spoon a portion of the Pineapple Salsa alongside shrimp, fish or meat and serve. Serves: 4 to 6 Description: "Accompaniment for smoked shellfish that's rich in texture and taste." Cuisine: "Caribbean" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 0 Complete Meal 3 Cost 2 Depth 8 Difficulty 0 Fanciness 8 Fat Content 2 Good For Crowds 10 Intensity 8 Intricacy 0 Kid Appeal 3 Looks 7 Portability 10 Richness 3 Serving Temperature 5 Spicy Hotness 5 Sweetness 7 Tartness 8 - - - - - - - - - - - - - - - - - - Per serving: 65 Calories (kcal); 5g Total Fat; (61% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : You can substitute one cup of diced peaches, nectarines, or plums for the pineapple. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Soft Shell Crab Cleaning Preparation Recipe By Serving Size Categories Amount -------: : 0 : Preparation Time :0:20 Ingredient -- Preparation Method --------------------------------

Measure ------------

The best soft-shell crabs are the females. They are plumper and meatier. The tips of the female crab's claws are redder than the male's claws.

The male soft-shell has a long, tapered belly flap. Turn the soft-shell crab underside up, and use a small knife to lift up its taillike apron (like a breastbone). Remove and discard apron. Lift the shell on each side of the soft-shell crab. Then, using a small knife, remove and discard the crab's gills. Using kitchen shears, snip across the soft-shell crab's face; remove and discard the eyes and mouth. Lift the shell where the crab's eyes and mouth were. Then, using a small spoon, scoop out and discard the crab's innards. Cuisine: "American" Source: "Cook's Magazine June 1990" - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Soft-shell crabs are crabs in a molting process. They have shed their shells and begin to grow new ones within two hours. So they are harvested with great vigilance, as quickly as possible. They are usually stored in wet seaweed and shipped by air. Nutr. Assoc. : * Exported from MasterCook * Soft-Boiled Egg on Toast or Crackers Recipe By Serving Size Categories Amount -------1 1 1 3 :Dee Bell : 1 Preparation Time :0:05 : Breakfast

International

Measure -----------teaspoon slice small

Ingredient -- Preparation Method -------------------------------Water� for boiling egg butter (optional) bread -- toasted OR crackers -- crumbled Salt Black pepper

Boil egg from refrigerator for 4 minutes; or if egg is room temperature for 2 or 3 minutes. Prepare toast with butter or crumble crackers in a bowl or on a plate. Rap egg top in a circle, remove top and scoop out egg with a spoon. Place egg on toast or crackers and salt and pepper to taste.

Cuisine: "English" - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 9g Total Fat; (50% calories from fat); 8g Protein; 13g Carbohydrate; 198mg Cholesterol; 229mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : No more, no less. Nutr. Assoc. : 1582 0 222 0 0 2130706543 0 0 * Exported from MasterCook * Southern Kale Recipe By Serving Size Categories Amount -------1 8 12 3 2 1/4 1/8 :Dee Bell : 4 Preparation Time :0:45 : Side Dish Winter

Vegetable

Measure -----------large head cups ounces tablespoons tablespoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------kale OR chopped kale ham -- cut into small bits rice vinegar brown sugar salt black pepper

Wash kale thoroughly and remove tough stems. Chop and put into a pot with water and ham bits. Simmer slowly for 10 minutes and add vinegar, sugar, salt and pepper. Simmer slowly for another 20 minutes or until tender. Description: "Kale simmered with diced ham slices, rice vinegar and sugar." Cuisine: "American" Ratings : Cholesterol Rating 3 Complete Meal 6 Cost 1 Difficulty 0 Intensity 5 Kid Appeal 0 - - - - - - - - - - - - - - - - - - Per serving: 182 Calories (kcal); 9g Total Fat; (45% calories from fat); 15g Protein; 9g Carbohydrate; 48mg Cholesterol; 1262mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : The traditional Southern way is to cook a ham bone and cubed salt pork in water for 45 minutes, then cook the kale in the remaining liquid until almost all liquid is evaporated. This method is for those who keep ham lunchmeat around, but do try the bone if you have one. Nutr. Assoc. : 773 0 2130706543 0 0 0 0 0

* Exported from MasterCook * Soy-Sesame Sauce Recipe By Serving Size Categories Amount -------1 1 1 1/2 : : 4 Preparation Time :0:20 : International

Sauce

Measure -----------tablespoon teaspoon pinch cup

Ingredient -- Preparation Method -------------------------------soy sauce sesame oil granulated sugar chicken stock

PREPARATION: Combine soy sauce, sesame oil, and sugar in a bowl. In a saucepan, bring chicken stock to a boil and then whisk into soy mixture. Let cool to room temperature. Description: "Useful as a dipping sauce for steamed tofu or chicken." Cuisine: "Chinese" Source: "Cook's Magazine May 1988" - - - - - - - - - - - - - - - - - - Per serving: 15 Calories (kcal); 1g Total Fat; (74% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 526mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Spaghetti Hash Recipe By Serving Size Categories : : 6 Preparation Time :1:00 : Baked Casserole Pasta

Beef Main Course Sauce

Amount -------1 2 3

Measure -----------pound cups medium

Ingredient -- Preparation Method -------------------------------spaghetti - perciatelli, ziti or any thick pasta cubed beef brisket or any other cooked meat onions -- chopped

1 6 1

1/4 1/2

1 1/2 1

cup diced green bell peppers cup diced celery 10 3/4-ounce can tomato soup ounces tomato sauce teaspoon dried oregano Salt (optional) -- to taste Pepper (optional) -- to taste cups diced sharp Cheddar cheese (optional) tablespoon vegetable oil

Preheat oven to 350�F. Cook pasta according to package directions. Drain. Rinse with cold water and drain again. In a large nonstick pan saut� onions in oil until golden, add other vegetables, and saut� two or three minutes. Add meat, cheese, tomato soup, tomato sauce, oregano, salt and pepper, and combine all. Spray a 3-quart ovenproof casserole with Pam and layer pasta with sauce, beginning and ending with a little sauce. This may be frozen at this point. Additional cheese may be added to the top before baking. Bake uncovered until heated through and the top is browned, about 30 to 45 minutes. If frozen, bake covered with foil for 1 hour, uncover and bake an additional hour. Bake uncovered until heated through. Description: "A baked casserole of layers of leftover brisket, tomato sauce, vegetables and spaghetti." Cuisine: "American" Ratings : Cholesterol Rating 1 Complete Meal 6 Complexity 2 Depth 3 Difficulty 2 Fanciness 3 Freeze-ability 10 Good For Crowds 6 Kid Appeal 10 Portability 4 Serving Temperature 9 - - - - - - - - - - - - - - - - - - Per serving: 612 Calories (kcal); 24g Total Fat; (35% calories from fat); 30g Protein; 68g Carbohydrate; 75mg Cholesterol; 550mg Sodium Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Can be made with any leftover cooked meat, but is especially tasty with brisket. Saut�ed mushrooms may be added, but my frugal mother rarely bought them. Nutr. Assoc. : 5662 2796 0 20088 0 1507 0 0 0 0 4908 0 * Exported from MasterCook * Spaghetti Squash Salad Recipe By :Trisha Benedict

Serving Size Categories Amount -------1 1/4 3 1 1 1 1/2 1/4

: 6 Preparation Time :24:00 : Condiment Vegetable

Salad

Measure -----------large cup tablespoons tablespoon teaspoon teaspoon tablespoon large

Ingredient -- Preparation Method -------------------------------spaghetti squash Vinaigrette -- (see recipe) OR oil AND red wine vinegar granulated white sugar nutmeg chopped chives tomato -- chopped Salt -- to taste Black pepper -- to taste

Cook spaghetti squash: microwave on HIGH for 12 - 15 minutes by piercing with a fork; or boil it for 30 minutes. Let stand until cool, then cut off 1/3rd lengthwise, leaving remaining 2/3rds to form a boat into which to put the finished salad. (Before slicing, roll it on its side to determine best upright position.) Remove the "spaghetti strands" from both pieces of squash (a spoon usually helps) and toss in bowl with other ingredients. Replace in shell. Serve at room temperature or slightly cool. Best made earlier in the day so the flavors have a chance to mix. Description: "Chilled spaghetti squash tossed with tomato, chives and a sweet and spice vinaigrette." Cuisine: "American" Ratings : Cholesterol Rating 0 Complexity 1 Cost 2 Depth 5 Difficulty 1 Fanciness 7 Good For Crowds 10 Kid Appeal 2 Portability 8 Serving Temperature 2 - - - - - - - - - - - - - - - - - - Per serving: 72 Calories (kcal); 7g Total Fat; (83% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Delicious and unusual summer salad and great for potlucks! Nutr. Assoc. : 0 0 0 2130706543 0 2130706543 652 0 0 0 0 0 * Exported from MasterCook * Vinaigrette Recipe By Serving Size Categories : : 2 Preparation Time :0:01 : Condiment

International

Salad Amount -------3 1 1 1/8 Measure -----------tablespoons tablespoon large clove teaspoon Ingredient -- Preparation Method -------------------------------olive oil balsamic vinegar garlic -- crushed Dijon mustard

Put in small jar, close lid tightly and shake vigorously. Let sit as long as possible to develop the flavor of the garlic. Description: "A quick salad dressing made with balsamic vinegar and Dijon mustard." Cuisine: "French" - - - - - - - - - - - - - - - - - - Per serving: 183 Calories (kcal); 20g Total Fat; (97% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Easy and quick enough that you can make a fresh batch for each meal! Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Spanish Beans Recipe By Serving Size Categories :Marybeth Bontadelli : 12 Preparation Time :24:00 : Beef Poultry

International Side Dish

Amount -------1 1/4 1 1/4 1 1 3/4 4 1/8 1/2 1

Measure -----------pound pound pound pound ounce cup cup tablespoons teaspoon tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------pinto beans bacon ground beef onions -- chopped garlic -- chopped tomato sauce tomato pur�e chili powder cayenne pepper powder cumin rosemary Salt -- to taste Pepper -- to taste

Place beans in large kettle and cover generously with hot water. Set aside and soak overnight. Drain and add all remaining ingredients. Add enough water to cover. Cover and simmer gently for 24 hours. (May be put in a 275� oven overnight.) Stir frequently and add more water if necessary.

Description: "Pinto beans slow-cooked in ground beef, bacon, tomato, herb and spice." Cuisine: "Spanish" - - - - - - - - - - - - - - - - - - Per serving: 328 Calories (kcal); 16g Total Fat; (42% calories from fat); 18g Protein; 30g Carbohydrate; 40mg Cholesterol; 393mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : If you like Spanish Style beans these are the best! The long slow cooking is essential for the beans to absorb the fat. Nutr. Assoc. : 0 0 0 0 0 0 1505 0 272 0 0 0 0 * Exported from MasterCook * Spanish Omelet Recipe By Serving Size Categories :Dee Bell : 1 Preparation Time :0:10 : Breakfast International

Fried Main Course

Amount -------2 1/2 1 1/2 1/2 1/4

Measure -----------large teaspoon tablespoon tablespoon clove tablespoon stalk teaspoon tablespoon teaspoon tablespoon small

Ingredient -- Preparation Method -------------------------------OMELET eggs water Salt Black pepper butter SPANISH FILLING butter garlic -- minced chopped onions celery -- chopped oregano chopped green bell pepper chopped olives (optional) chopped parsley (optional) tomato -- chopped, peeled, drained

1 1 1 1 1 1

Prepare filling first by saut�ing the onions and garlic in the second measure of butter until clear and light golden; add parsley, celery, peppers, herbs and tomatoes. Add the olives last. Prepare omelet: Mix together all ingredients except the first measure of butter. Melt the butter in a skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist,

fill with Spanish mixture, roll the omelet with three folds as you turn it onto the plate. Description: "An omelet filled with tomatoes, celery, peppers and herbs." Cuisine: "Spanish" - - - - - - - - - - - - - - - - - - Per serving: 325 Calories (kcal); 27g Total Fat; (72% calories from fat); 13g Protein; 10g Carbohydrate; 421mg Cholesterol; 316mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : This is also delicious with a dollop of sour cream on top as a garnish. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 5296 * Exported from MasterCook * Spicy Flank Steak Fajitas in Lettuce "Tortillas" Recipe By Serving Size Categories : : 4 Preparation Time :0:30 : Beef Grilled Main Course Summer

Fall International Spring

Amount -------4 2 1 4 1 1 1 1 12 2/3

Measure -----------teaspoons teaspoons small teaspoons large clove small pound teaspoon large medium leaves

1/2

Ingredient -- Preparation Method -------------------------------SPICY SOY MARINADE honey vinegar onion -- minced low-sodium soy sauce garlic -- minced jalape�o chile pepper -- seeded and minced flank steak safflower oil onion -- sliced thin green bell pepper -- sliced thin lengthwise Salt (large) iceberg lettuce

TO PREPARE: For the marinade, mix all ingredients in a large nonreactive baking dish. Add flank steak and turn to coat the meat; let stand at room temperature for 15 minutes to marinate. TO COOK: Heat the grill or broiler. Remove flank steak from the marinade; grill or broil flank steak, turning once, about 5 minutes for medium rare. Transfer flank steak to a carving board; let stand for 5 minutes. Heat oil in a nonstick skillet. Add onions and pepper; saut� until softened, about 5 minutes. Season with 1/4 teaspoon salt or to taste.

TO SERVE: Holding a knife at a slight angle, slice flank steak across the grain into 1/4-inch-thick slices. Arrange a portion of the flank steak on each lettuce leaf; top with a portion of the onion mixture, then roll lettuce leaf around this filling. Serve immediately. Description: "Beef strips marinated in a lively soy dressing, grilled and wrapped in lettuce leaves" Cuisine: "Mexican" Source: "Cook's Magazine June 1990" - - - - - - - - - - - - - - - - - - Per serving: 265 Calories (kcal); 13g Total Fat; (43% calories from fat); 23g Protein; 14g Carbohydrate; 58mg Cholesterol; 284mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Use crisp lettuce leaves instead of tortillas as crunchy, almost noncaloric wrappers for steak fajitas. Nutr. Assoc. : 0 0 0 0 0 0 26360 0 0 0 0 2236 0 810 * Exported from MasterCook * Spicy Sausage in Pastry Recipe By Serving Size Categories : : 16 Preparation Time :0:45 : Appetizer Fall Summer

Baked Spring Winter

Amount -------1 1 1/2 1/2 1 1 1 2 1/2 1/4

Measure -----------small clove cup pound teaspoon tablespoon pound teaspoon teaspoon ounces pound sheets tablespoons

Ingredient -- Preparation Method -------------------------------SAUSAGE FILLING onion garlic minced fresh parsley leaves mushrooms dried mint butter andouille sausages or chorizo sausages ground cumin ground allspice cream cheese -- softened Salt butter Filo dough (Phyllo) -- 16 by 12 inches finely chopped fresh bread crumbs

4 3

1/4

PREPARATION: For the filling, mince the onion, garlic, and parsley. Chop the mushrooms. Melt 1 tablespoon butter in a large frying pan over medium heat and saut� the onion and garlic until onion is soft, about 4 minutes. Add the mushrooms

and cook, stirring, until all liquid has evaporated, about 5 minutes. Remove sausage meat from its casing and chop. Add sausage to the pan and heat through. Add the cumin, allspice, and mint and cook, stirring, for 2 minutes. Transfer the mixture to a bowl. Stir in the parsley and cream cheese and season to taste with salt. Filling can be made a day ahead. Melt 1/4 lb. of butter. Lay one sheet of phyllo on a work surface, brush it lightly with butter, and sprinkle with 1/2 tablespoon of the bread crumbs. Fold the phyllo in half like a book with the bread crumbs inside. Brush top with butter. Cut folded sheets into thirds crosswise and then in half lengthwise. Cut off the folded edge to make six squares. Center a rounded teaspoon of the filling on top of each square. Gather up corners of the phyllo and gently twist to seal. Repeat with remaining phyllo, butter, and filling. Phyllo twists can be made 1 day ahead. COOKING AND SERVING: Heat oven to 400�F. Cook phyllo twists in preheated oven until phyllo is golden brown, about 10 minutes. Serve warm. Serves: 12 to 16 Description: "An appetizer of sausage and sweet spices in phyllo." Cuisine: "American" Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 8 Cost 5 Depth 3 Difficulty 3 Fanciness 7 Fat Content 7 Freeze-ability 7 Good For Crowds 10 Intensity 8 Intricacy 2 Kid Appeal 8 Looks 7 Portability 5 Richness 7 Serving Temperature 7 Spicy Hotness 6 Tartness 3 - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 14g Total Fat; (81% calories from fat); 5g Protein; 2g Carbohydrate; 34mg Cholesterol; 280mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Sausage is combined with mint, cumin, and allspice for a zesty phyllo filling. Be sure to keep the phyllo covered while you make these appetizers so that it doesn't dry out. Nutr. Assoc. : 0 0 0 20066 0 20135 0 2691 0 0 0 0 0 0 4453 3339 * Exported from MasterCook * Spinach Pie Recipe By Serving Size Categories :Fernand Bos : 4 Preparation Time :1:00 : Baked

Casserole

Main Course Amount -------1 2 8 6 1 2

Vegetable

Measure Ingredient -- Preparation Method ------------ -------------------------------8-ounce can crescent rolls 10-ounce packages chopped spinach ounces cream cheese ounces bacon egg tablespoons whipping cream Butter

Preheat the oven to 375�F. Warm the spinach. Separate the eggs into yolk and white. Mix the yolk with the heated spinach and add the whipping cream. Cut the bacon in pieces and fry. Add the drained bacon and the cream cheese to the spinach and mix this well. Keep a little bit of egg white and beat the rest. Mix this carefully with the spinach and remove the pan from the stove. Cover the bottom and sides of a buttered springform pan with the dough. With a fork make some holes in the dough and fill the form with the spinach mix. Make small strips of the rest of the dough and cover the spinach. Brush the strips with the leftover egg white. Bake the pie in the oven for about 35 minutes. Description: "Ready-made roll dough becomes a basket for a spinach, bacon and cream cheese filling." - - - - - - - - - - - - - - - - - - Per serving: 696 Calories (kcal); 53g Total Fat; (67% calories from fat); 26g Protein; 32g Carbohydrate; 155mg Cholesterol; 1602mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2338 0 0 0 0 0 0 * Exported from MasterCook * Spinach Salad Recipe By Serving Size Categories Amount -------4 chopped 8 1 1/2 2 1 3 :Dee Bell : 2 Preparation Time :0:20 : Fried Spring

Salad

Measure -----------cups strips cups pinch tablespoons

Ingredient -- Preparation Method -------------------------------spinach -- washed well to remove sand, spun dry, coarsely bacon -- fried, drained and crumbled sliced mushrooms eggs -- hard boiled, chopped paprika Honey Mustard Dressing -- (see recipe)

Wash spinach, spin dry, place in refrigerator to chill. Fry bacon until a combination of chewy and crunchy is achieved (about 10 minutes of medium-slow cooking). While bacon is cooking, clean mushrooms and thinly slice. Drain bacon on paper toweling and then crumble. Chop spinach into coarse pieces and toss spinach, bacon and mushrooms together with Honey Mustard Dressing. Top with chopped egg and serve with a sprinkle of paprika. Cuisine: "American" Ratings

: Cholesterol Rating 2 Complexity 1 Depth 4 Fanciness 5 Good For Crowds 10 Looks 7 Serving Temperature 2 - - - - - -

Complete Meal 8 Cost 3 Difficulty 1 Fat Content 3 Kid Appeal 5 Portability 5 - - - - - - - - - - - - -

Per serving: 358 Calories (kcal); 30g Total Fat; (73% calories from fat); 16g Protein; 9g Carbohydrate; 214mg Cholesterol; 599mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1423 20004 0 0 0 0 * Exported from MasterCook * Honey Mustard Dressing Recipe By Serving Size Categories Amount -------2 1/3 2 4 1/2 2 1 :Dee Bell : 11 Preparation Time :0:05 : Condiments

Salad Dressing

Measure -----------cups cup teaspoons teaspoons medium teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------mayonnaise honey French mustard-not Dijon red wine vinegar onion -- finely minced chopped fresh parsley OR crushed dried parsley

Mix all ingredients well. Taste to be sure you like it (adjust accordingly with sweet, salt or vinegar). Store in refrigerator for flavor enhancement. Can be kept indefinitely. Description: "Zippy sandwich or spinach salad enhancer." Cuisine: "American" Yield: "2 3/4 Cups"

Ratings

: Cholesterol Rating 7 Fat Content 10 Kid Appeal 8 Richness 10 Sweetness 6

Cost 3 Good for Crowds 10 Preparation vs. Cooking 10 Serving Temperature 1 Tartness 5 - - - - - - - - - - - - - - - - - - -

Per serving: 321 Calories (kcal); 34g Total Fat; (88% calories from fat); 1g Protein; 9g Carbohydrate; 14mg Cholesterol; 239mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates Serving Ideas : Great for grilled or chilled ham sandwiches, on spinach salad, as a quick deviled egg base in lieu of all added ingredients, or warmed as a sauce for meats. Try making potato salad with this too. Nutr. Assoc. : 0 0 943 0 0 0 0 2130706543 * Exported from MasterCook * Split Pea Soup Recipe By Serving Size Categories Amount -------2 7 7 1 3 2 2 2 1 1 2 2 1 1/4 1/4 :Dee Bell : 7 Preparation Time :2:00 : International Winter

Soup

Measure -----------cups cups cups cup large cloves stalks teaspoon tablespoons teaspoons teaspoon cup

Ingredient -- Preparation Method -------------------------------split peas water OR broth butter onion -- chopped garlic -- minced carrots -- diced celery -- chopped bay leaves dried basil -- crumbled ham bone (optional) OR nutritional yeast AND tamari soy sauce (optional) honey or brown sugar Salt Black pepper fresh parsley -- chopped (optional)

Cover split peas with water or broth, bring to a boil for 2 minutes, remove from heat and let stand for one hour. In a large soup pot, saut� onion and garlic in butter until light golden. Add carrots and celery and saut� for 2 minutes more. Stir in peas, after their hour is up, and the herbs. If using a ham bone, add it now. If using the vegetarian version, do not put in the yeast and tamari. For both

versions, only add salt, honey and pepper when soup is finished cooking. Simmer for about 1 1/2 hours, or until the peas are cooked and mushy. Stir occasionally to keep it from sticking to the bottom of the pan. When peas are done, remove the ham bone, or for vegetarian version, add the yeast and tamari, then for both add honey and salt and pepper to taste. Stir in fresh parsley. Serve plain or with garnishes of onion, grated cheese or sour cream. Description: "Basic, hearty, split pea soup with diced carrots." Cuisine: "French" Yield: "7 Cups" - - - - - - - - - - - - - - - - - - Per serving: 311 Calories (kcal); 10g Total Fat; (28% calories from fat); 18g Protein; 39g Carbohydrate; 33mg Cholesterol; 110mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : A filling meal, complimented nicely with dark Russian rye bread or a dark pumpernickel. Nutr. Assoc. : 0 1582 0 2130706543 0 0 0 0 0 0 0 3651 0 2130706543 0 2130706543 731 0 0 0 * Exported from MasterCook * Spring Greens with Sherry Vinaigrette Recipe By Serving Size Categories Amount -------1 1/2 1 6 2 : : 6 Preparation Time :0:10 : Salad

Spring

Measure -----------tablespoons teaspoon tablespoons quarts

Ingredient -- Preparation Method -------------------------------SHERRY VINAIGRETTE sherry vinegar Dijon mustard Salt Ground black pepper walnut oil salad greens assorted� arugula, mache, oak leaf lettuce, baby mustard, or frisee

TO PREPARE: For the vinaigrette, mix vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small nonreactive bowl. Whisk in oil in a slow stream. TO SERVE: Mix greens in a serving bowl. Toss with vinaigrette and serve. Description: "Simple green salad based on sherry vinegar." Cuisine:

"American" Source: "Cook's Magazine March 1990" Ratings : Cholesterol Rating 2 Cost 5 Difficulty 0 Fat Content 5 Good For Crowds 10 Intricacy 0 Looks 7 Richness 2 Spicy Hotness 5 Tartness 7

Complete Meal 3 Depth 5 Fanciness 7 Freeze-ability 0 Intensity 7 Kid Appeal 3 Portability 7 Serving Temperature 5 Sweetness 2 - - - - - - - - - - - - - - - - - - -

Per serving: 141 Calories (kcal); 14g Total Fat; (83% calories from fat); 2g Protein; 4g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Use any assortment of spring greens in this salad. Nutr. Assoc. : 0 0 0 0 0 0 0 4163 0 0 * Exported from MasterCook * Squash Casserole Recipe By Serving Size Categories :Jacki Barineau : 6 Preparation Time :1:30 : Baked Main Course Vegetable

Casserole Side Dish

Amount -------1 2 12 3 1 1

Measure Ingredient -- Preparation Method ------------ -------------------------------12-ounce package frozen squash OR cans squash ounces grated kinds of cheese or Cheddar cheese 4-ounce tubes Ritz crackers onion 10 3/4-ounce can cream of mushroom soup Salt Black pepper

Preheat oven to 350�F. If using frozen squash: Cook squash according to package directions until soft. Cut up into small pieces and put into large mixing bowl. If using canned squash: Drain squash. Put into large mixing bowl and mash with potato masher. Chop onion and fry in bacon grease in a small skillet until slightly browned. Add to squash mixture. Add cream of mushroom soup and cheese to squash mixture. Crush Ritz crackers and add to squash mixture. Add salt and pepper to taste.

Spray baking pan with Pam. Transfer mixture to pan. Bake for 45 minutes or until browned. Yields 9 � 13-inch baking dish. Description: "Baked casserole of squash, onion, crackers and canned mushroom soup." Cuisine: "American" Ratings : Cholesterol Rating 1 Complete Meal 5 Complexity 2 Cost 3 Difficulty 2 Fat Content 4 Good For Crowds 10 Kid Appeal 5 Portability 4 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 547 Calories (kcal); 29g Total Fat; (48% calories from fat); 21g Protein; 49g Carbohydrate; 60mg Cholesterol; 1503mg Sodium Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2130706543 0 0 20082 467 0 2947 0 0 * Exported from MasterCook * Steamed Blue Crabs Recipe By Serving Size Categories Amount -------24 1/2 : : 12 Preparation Time :0:45 : Appetizer

Seafood

Measure -----------large pound

Ingredient -- Preparation Method -------------------------------blue crabs butter

PREPARATION: Bring about 2 cups of water to a boil in a large pot. Put 12 crabs in a steamer basket or on a rack over the boiling water, and steam, covered, until crabs turn orange, about 15 minutes. Repeat. SERVING: Melt butter. Serve crabs, either warm or cool, with the melted butter. Description: "Simplicity itself: steamed crabs served with melted butter." Cuisine: "American" Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 8 Cost 7 Difficulty 0 Fanciness 8 Good For Crowds 8 Intensity 3 Richness 8 Serving Temperature 7 - - - - - - - - - - - - - - - - - - -

Per serving: 172 Calories (kcal); 16g Total Fat; (82% calories from fat); 8g Protein; trace Carbohydrate; 74mg Cholesterol; 279mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Crabs are always a part of the holiday feast at the Osteens. A little messy, but worth it. Nutr. Assoc. : 173 0 * Exported from MasterCook * Steamed Carrots Recipe By Serving Size Categories Amount -------4 4 1 :Dee Bell : 4 Preparation Time :0:10 : Side Dish Vegetable

Summer

Measure -----------large cups tablespoon teaspoon

1/2

Ingredient -- Preparation Method -------------------------------carrots -- sliced, 3/4" diagonals OR sliced carrots butter salt or soy sauce

Scrub and peel the carrots and slice into 3/4" slants. Place in steamer, cover and turn heat on high. Steam for 6 minutes. Toss with melted butter and sprinkle with salt or soy sauce. Description: "Carrot slices cooked in steam." Cuisine: "American" Ratings : Cholesterol Rating 2 Complexity 0 Difficulty 0 Good For Crowds 5 Looks 3

Complete Meal 3 Cost 1 Fanciness 3 Kid Appeal 4 Serving Temperature 9 - - - - - - - - - - - - - - - - - - -

Per serving: 56 Calories (kcal); 3g Total Fat; (45% calories from fat); 1g Protein; 7g Carbohydrate; 8mg Cholesterol; 321mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : This is just a basic method for cooking carrots, after which they can be sprinkled with sugar, brown sugar or drizzled with honey, sprinkled with ginger and/or lemon juice, salt and/or soy sauce. Stir cream cheese or sour cream into them. Or experiment with other spices like cardamom, paprika, turmeric or curry. Nutr. Assoc. : 2495 0 2130706543 0 1326 * Exported from MasterCook *

Steamed Potatoes Recipe By Serving Size Categories : : 6 Preparation Time :0:20 : Fall Spring Winter

Side Dish Vegetable

Amount -------12

Measure -----------small

Ingredient -- Preparation Method -------------------------------(to 16) new potatoes Salt and black pepper

Peel a band of skin from the middle of each potato. Bring 1 to 2 inches of water to a boil in a large kettle. Place potatoes on a rack over, but not in, the water. Cover kettle and steam potatoes until just tender, 12 to 16 minutes. Place the potatoes in a warm serving dish and season with salt and pepper to taste. Serve immediately. Serves 4 to 6 Description: "New potatoes steamed and served with salt and pepper." Source: "Cook's Magazine September/October 1984" - - - - - - - - - - - - - - - - - - Per serving: 193 Calories (kcal); trace Total Fat; (1% calories from fat); 5g Protein; 44g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4600 4826 * Exported from MasterCook * Steamed Vegetables Recipe By Serving Size Categories Amount -------2 1 1/2 :Dee Bell : 2 Preparation Time :0:10 : Side Dish Vegetable

Summer

Measure -----------cups tablespoons

Ingredient -- Preparation Method -------------------------------chopped, sliced vegetables butter -- melted Salt or tamari soy sauce Black pepper

Scrub and peel vegetables and cut into 1/2 " slices or cubes. Steam in a basket over water, in a covered pan, for about 6 minutes (for most vegetables). Thinner,

smaller cuts of vegetables will take less time. Start testing for your favorite degree of doneness at about 4 minutes. Drizzle with melted butter and season to taste with salt or tamari and black pepper. This is also a great way to do corn on the cob. Description: "Healthy, nutritious al dente vegetables." Cuisine: "American" Ratings : Cholesterol Rating 1 Complexity 1 Depth 2 Fat Content 3 Portability 1

Complete Meal 3 Cost 1 Difficulty 1 Good For Crowds 1 Serving Temperature 9

- - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 9g Total Fat; (49% calories from fat); 4g Protein; 17g Carbohydrate; 23mg Cholesterol; 637mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 911 0 1326 0 * Exported from MasterCook * Steamed Vegetables with Fresh Lemon Recipe By Serving Size Categories Amount -------2 1 1 1/4 :Dee Bell : 2 Preparation Time :0:10 : Side Dish Vegetable

Summer

Measure -----------cups teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------chopped, sliced vegetables butter (optional) -- melted lemon juice -- preferably fresh lemon zest (optional) Salt (optional) Black pepper

Scrub and peel vegetables and cut into 1/2 " slices or cubes. Steam in a basket over water, in a covered pan, for about 6 minutes (for most vegetables.) Thinner, smaller cuts of vegetables will take less time. Start testing for your favorite degree of doneness at about 4 minutes. Drizzle with melted butter (optional) and season to taste with a sprinkle of lemon, lemon zest and pepper.

Description: "Healthy, nutritious, al dente vegetables with a lemon zing."

Cuisine: "American" Ratings

: Cholesterol Rating 1 Complexity 1 Depth 2 Fat Content 1 Portability 1

Complete Meal 3 Cost 1 Difficulty 1 Good For Crowds 1 Serving Temperature 9 - - - - - - - - - - - - - - - - - - -

Per serving: 89 Calories (kcal); 1g Total Fat; (6% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 549mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : A tasteful way to cut back on butter and salt. Nutr. Assoc. : 911 0 797 802 0 0 * Exported from MasterCook * Steamed Vegetables with Oil and Garlic Recipe By Serving Size Categories :Dee Bell : 3 Preparation Time :0:10 : International Summer

Side Dish Vegetable

Amount -------2 2 1/4

Measure -----------cups teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------chopped, sliced vegetables: carrots, potatoes, asparagus, celery,squash, mushrooms or any combination olive oil minced garlic Salt Black pepper

Scrub and peel vegetables and cut into 1/2 " slices or cubes. Steam in a basket over water, in a covered pan, for about 6 minutes (for most vegetables). Thinner, smaller cuts of vegetables will take less time. Start testing for your favorite degree of doneness at about 4 minutes. There are at least three different ways to prepare the oil and garlic. � Put oil in small saut� pan and lightly brown garlic on a low flame, then drizzle over vegetables, toss and season to taste. This method has a very nice flavor which is a little milder than squeezing fresh garlic into the oil. � If you are unsure of your dinner guests attraction to garlic, smash a whole clove of garlic in 1/4 cup of oil and let stand uncovered for at least 1/2 a day, stirring on occasion. Drizzle measured amount of oil over vegetables, toss and season to taste. The flavor is more delicate. � Use a garlic press and squeeze garlic directly into measured amount of oil, toss and season to taste.

Description: "Healthy, nutritious al dente vegetables flavored with fresh garlic and olive oil." Cuisine: "American" Ratings : Cholesterol Rating 1 Complete Meal 3 Complexity 1 Cost 1 Depth 2 Difficulty 1 Fat Content 3 Good For Crowds 1 Portability 1 Serving Temperature 9 - - - - - - - - - - - - - - - - - - Per serving: 86 Calories (kcal); 3g Total Fat; (35% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 366mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : You can brown the garlic, let it marinate slowly into the oil, or squeeze it fresh and directly into the oil. The marination method obviously takes longer. Nutr. Assoc. : 911 0 0 0 0 * Exported from MasterCook * Stir-Fried Celery Recipe By Serving Size Categories :Dee Bell : 2 Preparation Time :0:15 : International Stir-fried

Side Dish Vegetable

Amount -------2 1/2 1/2 1/2 2

Measure -----------cups tablespoon tablespoon tablespoon teaspoons

Ingredient -- Preparation Method -------------------------------sliced celery butter sesame oil oil soy sauce Salt Black pepper

Heat wok while washing and slicing celery. If using a skillet, wait until celery is sliced. For wok, add the oil down the sides, then add the sesame oil, then stir in the butter. Quickly toss in the celery and stir continuously while saut�ing. When celery is just barely tender (about 7 minutes), turn off heat and stir in soy sauce. Salt and pepper to taste. Serve. Description: "Celery saut�ed in butter and oil with soy sauce." Cuisine: "Chinese" - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 10g Total Fat; (78% calories from fat); 1g Protein; 5g Carbohydrate; 8mg Cholesterol; 477mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : If using skillet, put the oils in, turn heat on medium-high and add butter. When butter is melted into the oil, toss in the celery and stir while saut�ing. When celery is just barely tender (about 8 minutes), remove from heat and stir in soy sauce. Salt and pepper to taste. Serve. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Baked Potatoes Recipe By Serving Size Categories Amount -------4 2 1 2 :Marybeth Bontadelli : 2 Preparation Time :1:30 : Baked Vegetable

Side Dish

Measure -----------tablespoons cup

Ingredient -- Preparation Method -------------------------------sour cream green onions -- sliced grated Cheddar cheese russet potatoes -- baked

Split baked potatoes and scoop out flesh. Stir remaining ingredients into potatoes. Stuff potato shells with cheese mixture. Reheat in oven or microwave. Description: "Potatoes baked and mashed with sour cream, green onion and Cheddar." Cuisine: "American" Ratings : Cholesterol Rating 2 Complete Meal 3 Cost 3 Depth 3 Fanciness 4 Fat Content 7 Good For Crowds 8 Kid Appeal 8 Portability 3 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 354 Calories (kcal); 25g Total Fat; (62% calories from fat); 17g Protein; 17g Carbohydrate; 72mg Cholesterol; 374mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Stuffed French Bread Recipe By Serving Size Categories : : 8 Preparation Time :0:30 : Baked Snack

Pork

Amount -------1 1 1/2 9 1 9 9 1 1 1

Measure -----------loaf pounds slices pound slices slices stick medium tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------raw French bread -- uncooked, use brown and serve raw bacon OR raw bacon Swiss cheese OR Swiss cheese cooked ham CREAM TOGETHER: butter onion -- chopped very fine poppy seeds dried parsley

1/4

Preheat oven to 350�F. Cream butter, add onions, poppy seed, parsley. Cut bread loaf into 9 slices that DO NOT penetrate to the bottom. Then place as follows into sliced bread; spread butter mixture into sliced bread. Add sliced cheese, ham and place raw slices or bacon on the top of each slice in bread. Cook for 15 to 20 minutes until bacon becomes crisp. Description: "French bread slathered in onion, poppy seed butter; topped with ham slices, cheese and bacon and baked." Cuisine: "American" Ratings : Cholesterol Rating 0 Complete Meal 0 Cost 0 Depth 0 Difficulty 0 Fat Content 0 Good For Crowds 0 Portability 0 Serving Temperature 0 - - - - - - - - - - - - - - - - - - Per serving: 759 Calories (kcal); 59g Total Fat; (70% calories from fat); 46g Protein; 10g Carbohydrate; 187mg Cholesterol; 2515mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2338 2130706543 0 26321 0 0 2130706543 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Zucchini Recipe By Serving Size Categories :Frances Bolton : 6 Preparation Time :0:45 : Appetizer Side Dish

Main Course Vegetable

Amount -------3

Measure -----------medium

Ingredient -- Preparation Method -------------------------------zucchini

2 1 2 1 2 2 1/4

tablespoons cup tablespoons teaspoon cup tablespoons tablespoons cup

1/4

butter chopped fresh mushrooms all-purpose flour crushed oregano grated Jack cheese chopped pimiento OR green onions grated Parmesan cheese -- garnish

Cook whole zucchini in boiling salted water about 10 minutes, or until tender; drain. Cut in half lengthwise. Scoop out centers, leaving a 1/4-inch shell; chop scooped out portion and set aside. Melt butter in a large skillet; saut� mushrooms about 3 minutes or until tender. Stir in flour, oregano; remove from heat. Stir in Jack cheese and pimiento or green onion; stir in reserved chopped zucchini. Heat mixture through. Preheat broiler. Fill zucchini shells, using approximately 1/4 cup filling for each. Sprinkle with Parmesan cheese. Broil several inches from source of heat for 3 - 5 minutes or until hot and bubbly. Stuffed zucchini may be assembled in advance, covered and refrigerated up to 4 hours. Broil for 5 - 7 minutes instead of 3 - 5. Description: "Broiled zucchini stuffed with mushrooms in their own thickened juices, herbs and Jack cheese." Cuisine: "American" Ratings : Cholesterol Rating 4 Complete Meal 5 Complexity 3 Cost 2 Depth 3 Difficulty 3 Fat Content 4 Good For Crowds 7 Kid Appeal 1 Portability 3 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 146 Calories (kcal); 11g Total Fat; (64% calories from fat); 8g Protein; 6g Carbohydrate; 30mg Cholesterol; 206mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Very good! Nutr. Assoc. : 0 0 2673 0 3133 26152 2130706543 0 0 0 * Exported from MasterCook * Sugar Syrup Recipe By Serving Size Categories Amount -------:Hanadi Rifae : 6 Preparation Time :0:15 : Dessert

Sauce

Measure ------------

Ingredient -- Preparation Method --------------------------------

2 1 3

cups cup drops

granulated white sugar water lemon juice

Put water and sugar on a medium heat and stir constantly until the sugar dissolves and the mixture starts to boil. Let it boil until you get the desired consistency. Add lemon and let it boil a little, then remove and cool completely. Description: "Simple syrup flavored with lemon." Yield: "1 1/2 Cups" - - - - - - - - - - - - - - - - - - Per serving: 258 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 67g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 1/2 Other Carbohydrates NOTES : Known as Atter in Arabic. Used in a lot of desserts. Nutr. Assoc. : 652 0 0 * Exported from MasterCook * Sumi Salad Recipe By Serving Size Categories Amount -------1/4 1 1 1 6 1 2 1 2 1/4 1/4 :Joyce Tubbs : 10 Preparation Time :0:30 : International Salad

Pasta

Measure -----------cup teaspoon teaspoon cup tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------DRESSING granulated white sugar black pepper salt oil rice vinegar sesame oil

SALAD bunches green onions -- chopped, include some greens head green cabbage -- chopped 3-ounce packages ramen noodles -- crumbled cup sliced almonds -- toasted cup sesame seeds -- toasted

Toast almonds and seeds in pan or oven until lightly browned. Reserve with noodles. Combine the first six ingredients for the dressing. Refrigerate. Toss dressing with cabbage, onions and dry ingredients just before serving. Serve in a large salad bowl. Leftovers will store in the refrigerator for several days. Description: "An Oriental cabbage salad made with ramen noodles, almonds, sesame seeds and a rice vinegar-sesame vinaigrette."

Cuisine: "Middle Eastern" Ratings : Complete Meal 4 Cost 3 Difficulty 2 Good For Crowds 10 Serving Temperature 3 Tartness 4 - - - - - -

Complexity 3 Depth 4 Fat Content 5 Portability 10 Sweetness 4 - - - - - - - - - - - - -

Per serving: 352 Calories (kcal); 27g Total Fat; (67% calories from fat); 5g Protein; 25g Carbohydrate; 0mg Cholesterol; 544mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates NOTES : Best cabbage salad! Best of LA Times. Nutr. Assoc. : 0 652 0 0 0 0 0 0 0 0 2416 1392 0 0 * Exported from MasterCook * Summer Greens with Baby Beets Recipe By Serving Size Categories Amount -------6 1 1 1 1 1 1 3 1 1 3 1/3 : : 6 Preparation Time :4:00 : First Course Vegetable

Salad

Measure -----------cups cup cup cup cup cup cup cup cloves tablespoon teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------torn salad greens -- bite-size pieces sliced baby beets -- cooked, peeled OR canned beets -- drained and sliced shredded carrots DRESSING buttermilk sour cream OR non-fat sour cream fresh parsley garlic -- chopped paprika salt blue cheese

Salad Dressing: Combine all ingredients for salad dressing in blender or food processor and blend until smooth. Chill at least 4 hours to let flavors meld. Salad: Toss salad greens with dressing to coat, top with shredded carrots and then beet slices. Description: "Tossed green salad with old-fashioned buttermilk-blue cheese dressing and baby beets." Cuisine: "American"

Ratings

: Cholesterol Rating 3 Cost 3 Difficulty 2 Good For Crowds 2 Portability 6

Complete Meal 3 Depth 3 Fat Content 5 Kid Appeal 1 Serving Temperature 2 - - - - - - - - - - - - - - - - - - -

Per serving: 93 Calories (kcal); 2g Total Fat; (15% calories from fat); 7g Protein; 14g Carbohydrate; 8mg Cholesterol; 552mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 3600 2130706543 0 0 0 0 0 0 2130706543 0 25082 0 0 0 0 0 * Exported from MasterCook * Summer Melon Salad Recipe By Serving Size Categories : : 8 Preparation Time :0:45 : Appetizer Fall Salad

Dessert Fruit Dessert Summer

Amount -------4 1/4 1/2 1 1/2 24 1

Measure -----------small cup teaspoon tablespoons sprig

Ingredient -- Preparation Method -------------------------------melons extra virgin olive oil salt fresh lemon juice -- from 1/2 lemon stemmed fresh mint or fresh basil fresh mint or fresh basil -- for garnish

PREPARATION: Seed and cut one half of each melon into eighths. Slice the melon off the rind and cut enough 1-inch square chunks to measure 8 cups. Wrap and refrigerate remaining melon for another use. Put the melon into a bowl and toss with oil and 1/2 teaspoon salt. Squeeze in 1 1/2 tablespoons lemon juice. (Can wrap and refrigerate overnight.) Julienne the mint and toss well with the melon. SERVING: Serve chilled with a sprig of mint for garnish. Description: "Mixed fresh melons with olive oil, lemon and basil or mint." Cuisine: "American" Source: "Cook's Magazine September/October 1988" Yield: "8 Cups" Ratings : Cholesterol Rating 0 Complete Meal 0 Cost 5 Depth 5 Difficulty 0 Fanciness 2

Fat Content 8 Good For Crowds 10 Intricacy 0 Looks 8 Richness 0 Sweetness 3

Freeze-ability 0 Intensity 3 Kid Appeal 8 Portability 10 Serving Temperature 3 Tartness 5 - - - - - - - - - - - - - - - - - - -

Per serving: 286 Calories (kcal); 7g Total Fat; (21% calories from fat); 3g Protein; 59g Carbohydrate; 0mg Cholesterol; 198mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Use a number of different melons to give a variety of colors and flavors. Balance the sweetness with lemon juice, salt, and olive oil, then add mint, or one of the more exotic basil varieties, and serve the salad chilled as a first course. Nutr. Assoc. : 0 0 0 0 4152 2153 * Exported from MasterCook * Sun-Dried Tomato Vinaigrette Recipe By Serving Size Categories Amount -------1/4 1 8 6 1 2 1/2 : : 6 Preparation Time :0:10 : Salad Summer

Spring

Measure -----------cup medium large medium clove tablespoons cup

Ingredient -- Preparation Method -------------------------------balsamic vinegar shallot -- minced sun-dried tomatoes -- packed in oil, drained fresh basil leaves garlic red wine vinegar olive oil

TO PREPARE: Bring balsamic vinegar and shallots to boil in a nonreactive saucepan; simmer until reduced to 2 tablespoon; about 2 minutes. Transfer this reduction to a food processor. Add next 4 ingredients plus 1/4 cup water; process until minced. With machine on, add oil in a slow, steady stream. Transfer vinaigrette to a nonreactive bowl; set aside. Description: "The special taste in Lamb-Flageolet Salad with Sun-Dried Tomato Vinaigrette (see recipe)." Cuisine: "American" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 0 Cost 5 Depth 7 Difficulty 2 Fanciness 8 Fat Content 7 Good For Crowds 10 Intensity 10 Intricacy 2 Kid Appeal 3 Looks 8 Portability 10

Richness 7 Tartness 7

Sweetness 5 - - - - - - - - - - - - - - - - - - -

Per serving: 170 Calories (kcal); 18g Total Fat; (92% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Sunny Mushroom Bulghur Recipe By Serving Size Categories Amount -------2 3/4 1 1/8 1 1 3/4 1/4 2 2 2 1 2 :Dee Bell : 4 Preparation Time :0:30 : Side Dish

Vegetable Main Course

Measure -----------tablespoons cup small teaspoon cup cups cup cups cups cups cup tablespoons

Ingredient -- Preparation Method -------------------------------butter or oil sunflower seeds onion -- chopped salt bulgur water AND soy sauce or tamari soy sauce OR vegetable stock OR beef broth OR chicken stock thinly sliced mushrooms minced parsley (optional)

Toast the sunflower seeds in half of the butter and set aside. Saut� onion in the rest of the butter or oil or combination. Stir in bulghur and saut� while stirring for 3 minutes. Add liquid and salt and pepper. Cover and simmer for 25 minutes. Stir in thinly sliced mushrooms. Cover tightly and let sit off of the heat for 5 minutes. Stir in sunflower seeds and serve. Description: "Parboiled wheat cooked in broth and tossed with toasted sunflower seeds and saut�ed mushrooms and onions." Cuisine: "American" Ratings : Cholesterol Rating 1 Complete Meal 8 Complexity 1 Cost 2 Difficulty 1 Fanciness 2 Fat Content 2 Good For Crowds 6 Intensity 4 - - - - - - - - - - - - - - - - - - -

Per serving: 351 Calories (kcal); 20g Total Fat; (48% calories from fat); 12g Protein; 35g Carbohydrate; 16mg Cholesterol; 1208mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : If you have cardamom it adds a little chutzpah to this dish. Nutr. Assoc. : 222 0 0 0 0 2130706543 0 2130706543 0 2130706543 0 2130706543 0 0 4977 20132 * Exported from MasterCook * Tabouli Recipe By Serving Size Categories Amount -------1 2 1/2 :Elaine Beattie : 4 Preparation Time :0:15 : International

Salad

Measure -----------cup cups cup bunches cups large can tablespoons

Ingredient -- Preparation Method -------------------------------COMBINE: bulgur boiling water MIX: chopped green onions parsley -- chopped chopped fresh tomatoes OR whole tomatoes chopped mint MIX FOR DRESSING: lemon -- juiced: nuke 30 seconds for more juice salad oil Salt Pepper

2 2 1/2 1 3 1

1/2

cup

Pour boiling water over bulgur in a flat bowl/dish. Let stand for several hours or overnight. Combine all ingredients and refrigerate for several hours or overnight. Description: "Chilled salad of bulgur, tomatoes and onion in a lemon-parsley dressing." Cuisine: "Middle Eastern" Yield: "4 Cups" - - - - - - - - - - - - - - - - - - Per serving: 404 Calories (kcal); 28g Total Fat; (59% calories from fat); 7g Protein; 36g Carbohydrate; 0mg Cholesterol; 40mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2130706543 20062 0 0 0 0 0 0 * Exported from MasterCook * Taco Casserole Recipe By Serving Size Categories :Jacki Barineau : 4 Preparation Time :1:00 : Baked Casserole Main Course

Beef International Meat

Amount -------1 2 2 1 1 1 1 2

Measure Ingredient -- Preparation Method ------------ -------------------------------pound ground beef cups grated Cheddar cheese cups crumbled tortilla chips 1 1/4-ounce package taco seasoning medium onion -- chopped tablespoon chili powder 8-ounce can tomato sauce cups water SERVING TOPPINGS Sour cream Shredded lettuce Sliced tomatoes

Preheat oven to 350�F. In a large skillet, brown beef and onions; drain fat. Add taco seasoning, chili powder, tomato sauce, and water. Simmer for 10 minutes. Gently fold in corn chips and most of cheese. Put into casserole dish. Sprinkle remaining cheese on top. Bake for 30 minutes. Serve with sour cream, lettuce, and sliced tomatoes. Description: "Baked casserole of ground beef, Mexican spices, tortilla chips, tomatoes and cheese; served with taco garnishes." Cuisine: "Mexican" T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 1231 Calories (kcal); 80g Total Fat; (58% calories from fat); 43g Protein; 88g Carbohydrate; 156mg Cholesterol; 2002mg Sodium Food Exchanges: 5 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 13 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 5317 5242 0 0 1506 0 0 0 0 0 0 * Exported from MasterCook *

Tamale Pie Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Baked Main Course

International Vegetarian

Amount -------1 1 3 1

Measure -----------pound cup cups cup teaspoon teaspoon cup medium tablespoons cloves teaspoon

Ingredient -- Preparation Method -------------------------------canned pinto beans OR dried pinto beans BASE water cornmeal or polenta salt chili powder grated Cheddar cheese FILLING onion -- chopped olive oil or vegetable oil garlic -- peeled and chopped chili powder green bell pepper -- chopped chopped celery tomatoes -- roughly chopped corn, frozen OR canned corn -- drained OR corn -- fresh off the cob pitted, sliced black olives chopped fresh parsley grated Cheddar cheese

1/2 1/2 1/2

1 2 2 1 1 1 1 1 1 2 1

1/2

cup 1-pound can cup cup

1/3

cup cup tablespoons cup

If using dried beans, either soak them overnight in water to cover, or cover with water, bring to a boil, cover and let sit for an hour. Change the water, bring to a boil with 1 teaspoon. salt, and simmer till tender but not mushy, about an hour. If you get along with pressure cookers, you can save a lot of time by pressure cooking in 2 cups of water for 35 minutes at 15 pounds pressure. Otherwise, open a can. Bring the initial water to a boil, salt, and add the cornmeal gradually while stirring, to forestall lumping. Cook at a lazy simmer, stirring frequently if not constantly, for 15 minutes. Stir in the chili powder and cheese, remove from the heat and cover until needed. Heat the oil in a roomy skillet with the onion and garlic, and saut� lightly, until just beginning to darken in color. Add the chili powder, salt, celery and green pepper, and stir for a minute more. Add the tomatoes, cooked beans and corn and simmer for 5 minutes, enough to make a medium-body sauce. If necessary, thin with some of the bean cooking water. Stir in the olives and parsley and remove from heat.

Oil or butter an 8- by 8-inch ovenproof pan and spread 2/3 of the cornmeal mixture on the bottom. Top with the filling, then dot or spread the rest of the cornmeal on top. Finish with the grated cheese. Bake until the filling bubbles and the cheese melts, 15 to 20 minutes, and serve hot or warm. The tamale pie alone can make a complete meal but, with the addition of a nice salad, no one need complain. Description: "Beans, cheese, corn and a vegetable sauce combine in a Mexican-accented casserole." Cuisine: "Mexican" - - - - - - - - - - - - - - - - - - Per serving: 540 Calories (kcal); 24g Total Fat; (38% calories from fat); 22g Protein; 63g Carbohydrate; 45mg Cholesterol; 1306mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : "Comfort food" doesn't necessarily have to mean calories, fat and lavish amounts of meat. This vegetarian casserole will satisfy any carnivore without being heavy, and goes together at very reasonable cost. Nutr. Assoc. : 0 0 2130706543 0 0 0 435 0 0 0 0 0 0 986 0 0 0 0 2470 2130706543 0 2130706543 0 0 160 0 0 * Exported from MasterCook * Tamari Swiss Chard with Golden Brown Onions Recipe By Serving Size Categories Amount -------1/2 1/2 1 1 1/2 :Dee Bell : 3 Preparation Time :0:20 : Fall Spring

Side Dish

Measure -----------tablespoon tablespoon head small tablespoon

Ingredient -- Preparation Method -------------------------------butter oil Swiss chard onion -- diced tamari soy sauce

Melt butter and mix with oil in skillet. Saut� onion on low heat stirring frequently until golden brown and translucent; about 15 minutes. Add chopped up chard and cover tightly to let steam for 4 minutes in its own juices. Stir and drizzle tamari evenly over top of chard. Stir and serve. Description: "A full-flavored Swiss chard recipe." Cuisine: "American" Ratings : Cholesterol Rating 0 Complexity 1 Difficulty 1 Looks 2 - - - - - -

Complete Meal 3 Cost 1 Good For Crowds 9 - - - - - - - - - - - - -

Per serving: 54 Calories (kcal); 4g Total Fat; (68% calories from fat); 1g Protein; 4g Carbohydrate; 5mg Cholesterol; 201mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : You can substitute soy sauce, but you will sacrifice a little flavor depth. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Tandoori Chicken Recipe By Serving Size Categories :Hanadi Rifae : 4 Preparation Time :24:00 : Baked International Pork Sauce

Grilled Main Course Poultry

Amount -------1 1 2 1/2 1 1 1 1 1 1 1 6

Measure -----------teaspoon tablespoons teaspoon clove tablespoon cup teaspoon tablespoon teaspoon teaspoon teaspoon drops

Ingredient -- Preparation Method -------------------------------chicken -- cut up into 6-8 pieces salt lemon juice black pepper MARINADE garlic -- minced minced fresh ginger root yogurt powdered red pepper curry powder black pepper behar helow granulated white sugar red food coloring (optional)

1/2

Wash then dry the chicken. Make cuts with a sharp knife on each piece. Mix lemon, some salt and pepper; rub into chicken pieces and put aside for 30 minutes. Mix the rest of the ingredients; pour on the chicken pieces and let it marinate for 6 hours or overnight. Preheat oven to 400�F. Cover chicken with foil. Bake for 20 minutes, then uncover and bake until done. You may choose to grill the pieces on hot coals. Description: "Chicken marinated overnight in a sweet and spiced yogurt sauce; then baked or grilled." Cuisine: "Indian" Yield: "6 Pieces" - - - - - - - - - - - - - - - - - - -

Per serving: 857 Calories (kcal); 61g Total Fat; (64% calories from fat); 67g Protein; 7g Carbohydrate; 347mg Cholesterol; 823mg Sodium Food Exchanges: 0 Grain(Starch); 9 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates NOTES : Great on the grill or in the oven. My husband loves this dish. Nutr. Assoc. : 0 0 0 0 0 0 0 26086 0 4713 0 0 0 652 3314 * Exported from MasterCook * Tapado (Seafood Soup) Recipe By Serving Size Categories : : 6 Preparation Time :1:30 : International Seafood

Main Course Soup

Amount -------2 1 1 2 2 2 1 1 1

Measure -----------cups small medium pounds pounds pounds pound tablespoon teaspoon teaspoon teaspoon teaspoon medium medium tablespoons

1/4 1/2 1/4

1 1 3

Ingredient -- Preparation Method -------------------------------Coconut Milk -- (see recipe) onion red bell pepper red snapper fillets OR sea bass fillets OR tilefish fillets medium shrimp corn oil dried oregano achiote (annatto) (optional) salt fresh ground black pepper banana tomato minced cilantro leaves

PREPARATION: Make the Coconut Milk (see recipe in this cookbook). Peel and thinly slice the onion (1/2 cup). Core, seed, and cut the bell pepper into 1/4-inch strips. Cut the fish fillets into 2-inch pieces. Peel, rinse, and devein the shrimp. COOKING: Heat the corn oil in a large skillet. Add the onion and red pepper and saut� over medium heat until softened, about 1 minute. Add the Coconut Milk, oregano, achiote, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring liquid to a boil and then simmer over low heat until slightly thickened, about 5 minutes. Stir in the fish and the shrimp and simmer until seafood is just cooked through, about 10 minutes. Peel and cut the banana into 1-inch slices. Cut the tomato into 1-inch dice (3/4 cup) and add it to the soup along with the banana. Simmer the soup until the banana and tomato are just cooked, 5 minutes. (Can cover and refrigerate up to 4 hours.) SERVING: Reheat the soup if made in advance. Stir in the cilantro.

Serves 4 to 6 Description: "Coconut milk gives a Southeast Asian accent to this Guatemalan specialty." Cuisine: "Guatemalan" Source: "Cook's Magazine September/October 1988" - - - - - - - - - - - - - - - - - - Per serving: 475 Calories (kcal); 24g Total Fat; (44% calories from fat); 49g Protein; 17g Carbohydrate; 171mg Cholesterol; 403mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : The Caribbean coast of Guatemala has a wealth of fresh fish and coconuts. This dish, which frequently contains a wide variety of seafood, including squid, crab, shrimp, red snapper, sea bass, or mako shark, is an expression of this natural bounty. Achiote, also known as annatto, is a red-orange vegetable dye used to color dishes throughout Latin America Nutr. Assoc. : 0 0 0 1242 0 2130706543 0 2130706543 0 0 0 0 0 0 0 0 20128 * Exported from MasterCook * Coconut Milk Recipe By Serving Size Categories Amount -------1 2 1/2 : : 0 Preparation Time :1:00 : Baked International

Condiment

Measure -----------small cups

Ingredient -- Preparation Method -------------------------------fresh coconut (about 1 1/4 pounds) hot water

PREPARATION: Adjust oven rack to lowest position and heat oven to 375�F. Bake the coconut 20 to 25 minutes to loosen the meat from the shell. Transfer the coconut to the sink and use a hammer to crack it open in several places. (The liquid that drains out is the coconut water, not used in this recipe.) Use a dull-tipped knife to pry the coconut meat from inside the shell. Cut the coconut meat into 1-inch strips (2 cups) and put it into a food processor fitted with the metal blade. Add the hot water and process for about 1 minute to release the coconut milk. Strain the coconut milk through a fine sieve into a bowl, pressing the coconut shreds against the sieve to release the remaining milk. Set coconut milk aside until sediment settles, about 10 minutes. Carefully pour off the milk and discard the sediment at the bottom. (Can cover and refrigerate for 3 days, or freeze up to 3 months.) Description: "Leche De Coco from the fresh coconut." Cuisine: "Guatemalan"

Source: "Cook's Magazine September 1988" Yield: "2 1/2 Cups" - - - - - - - - - - - - - - - - - - Per serving: 1405 Calories (kcal); 133g Total Fat; (80% calories from fat); 13g Protein; 60g Carbohydrate; 0mg Cholesterol; 97mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 26 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3351 0 * Exported from MasterCook * The Hamburger!! Recipe By Serving Size Categories : : 1 Preparation Time :0:15 : Beef Lunch Sandwich

Grilled Main Course

Amount -------1/3 1 2 1 1 1 1 3 2 1 1

Measure -----------pound slices slice tablespoon tablespoon tablespoon slices leafs slice

1/8

teaspoon

Ingredient -- Preparation Method -------------------------------ground beef -- more or less hamburger bun OR bread -- any flavor you like kinds of cheese (optional) mayonnaise (optional) -- to taste mustard (optional) -- to taste tomato ketchup (optional) -- to taste pickles (optional) lettuce (optional) onion (optional) tomato slice (optional) salt (optional) -- to taste

Form the meat into a round patty about 3/8" thick. Sear the meat on both sides either in a very hot fry pan or over a hot fire. Cool down the cooking heat and cook till it's done however you like it flipping the meat from time to time so it won't burn. Rare burgers should be cooked hot and fast. Well-done burgers should be cooked slower over less heat. The cheese goes on the burger about a minute or two before removing from the heat. Don't flip the burger onto the cheese because this just makes a big mess. Sometimes covering the burger while the cheese is on it will help the cheese to melt. The cooking is the only tricky part. After that, plop the patty on the bun and layer on whatever ingredients look good to you. One good variation is to make the burger with cheese and substitute the rye bread for the bun. Then grill the finished burger in hot butter like a grilled cheese sandwich. This is known as a patty melt. Very tasty! Description: "How to grill or fry the basic burger and serve it with the classic

toppings." Cuisine: "American" Ratings

: Cholesterol Rating 3 Fat Content 5 Kid Appeal 10 Serving Temperature 9 - - - - - -

Difficulty 0 Good For Crowds 8 Portability 5 - - - - - - - - - - - - -

Per serving: 771 Calories (kcal); 51g Total Fat; (59% calories from fat); 38g Protein; 40g Carbohydrate; 154mg Cholesterol; 3205mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 7 1/2 Fat; 1/2 Other Carbohydrates NOTES : Burgers go good with... Beer, Soda, Milk, Barbeques, Picnics, Dates, Fast cars, Big fancy projects that never leave the garage, Summer afternoons... Hey, what can I say? C'mon! This is the No. 1 favorite food in the USA. The all American hamburger. As in "Hamburger, french fries and a Coke?" Nutr. Assoc. : 0 2130706543 0 0 26612 0 0 774 1115 810 26411 26369 0 * Exported from MasterCook * Three-Cheese Pizza Recipe By Serving Size Categories : : 4 Preparation Time :0:20 : Baked Fall International

Bread First Course Main Course

Amount -------6 6 1

Measure -----------ounces ounces ounce

Ingredient -- Preparation Method -------------------------------Pizza Dough -- (see recipe) Provolone cheese Fontina cheese Gorgonzola cheese -- 2 1-inch chunks

PREPARATION: Make the Pizza Dough recipe. Cut the Provolone and Fontina cheeses into very thin slices or grate them. Cut the Gorgonzola into fine dice. Recipe can be made to this point a few hours ahead. Wrap and refrigerate cheese and dough. COOKING AND SERVING: Heat oven to 450�F. Put even layers of the Provolone and Fontina cheeses over the flattened pizza dough, leaving a 1/2-inch border. Sprinkle with the Gorgonzola and bake until crust is golden brown and crisp, about 10 minutes. Serve immediately. Makes one 13-inch pizza. Description: "Rich cheeses and a crust, that's it." Cuisine: "Italian" Source: "Cook's Magazine May 1988"

Yield: "1 Pizza" - - - - - - - - - - - - - - - - - - Per serving: 573 Calories (kcal); 31g Total Fat; (48% calories from fat); 29g Protein; 44g Carbohydrate; 87mg Cholesterol; 1038mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Imported Italian cheeses will give this pizza the fullest flavor. Six ounces of cheese yields 2 cups when grated. Nutr. Assoc. : 0 0 0 588 * Exported from MasterCook * Pizza Dough Recipe By Serving Size Categories Amount -------1/2 1/3 1 1/4 2 3 1/2 1 : : 12 Preparation Time :2:00 : Baked

Bread

Measure -----------package ounce cups tablespoons cups teaspoon

Ingredient -- Preparation Method -------------------------------active dry yeast OR compressed yeast lukewarm water oil all-purpose flour salt

PREPARATION: In a large bowl, stir together yeast, water, and oil, then stir in flour and salt. With your hands, work together all the ingredients until the dough just holds its shape. Turn the dough out onto a floured work surface and knead until smooth and elastic, about 10 minutes. The dough should be very soft; add the absolute minimum of flour as you work. Or, using a food processor fitted with the metal blade, process yeast, water, and oil until just mixed. Add the flour and salt and continue processing until dough holds its shape, about 30 to 40 seconds. Turn dough into a clean, wet bowl, cover loosely with a towel or plastic wrap, and let rise in a warm place until dough has increased 1 1/2 times in bulk, about 1 hour. Divide the risen dough into two equal balls. Cover and let rest 20 minutes. Pizza dough can be made, wrapped, and refrigerated a few hours ahead, or it can be frozen for up to a week. COOKING: Forty-five minutes before baking, put pizza stone or quarry tiles in the oven (if using) and heat oven to 450�F. Turn one ball of pizza dough in flour and set on a lightly floured work surface. Using your fingertips and working in a circular motion, flatten the ball of dough into a disc about 8 inches in diameter. Level the dough by giving it several pats with the palm of your hand.

To flip the dough, put one hand flat, palm-side up over one side of the dough disc and then, using your other hand, flip the disc over and onto your palm. Put dough on work surface. Flatten dough again with the palm of your hand. The dough should now be about 3/8" inch thick. Using the palms of your hands, enlarge the disc into a 13-inch round by giving it quick, sharp clockwise turns, and stretching the dough lightly between your hands with each turn. Use your fingertips to thin the edge of the dough. Supporting the dough with your palm, flip it onto a cookie sheet and cover with desired topping(s). If using a pizza stone or quarry tiles, ease pizza off of cookie sheet onto the stone or tiles. Or, put cookie sheet into the oven. Bake until edges of crust are golden brown and crisp, rotating as necessary for even cooking, about 10 minutes. Repeat method with second ball of pizza dough, or freeze for later use.

Description: "The basic thing, with instructions for stretching." Source: "Cook's Magazine May 1988" Yield: "2 pizza crusts" - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 3g Total Fat; (15% calories from fat); 4g Protein; 28g Carbohydrate; 0mg Cholesterol; 179mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Pizza dough for home use. Nutr. Assoc. : 26366 0 2130706543 5472 0 0 0 * Exported from MasterCook * Timbales of Glazed Carrots Recipe By Serving Size Categories : : 4 Preparation Time :1:00 : Baked First Course Spring

Easter International Vegetable

Amount -------1 1/4 1 2

Measure -----------pounds teaspoon tablespoons

1

tablespoon

Ingredient -- Preparation Method -------------------------------carrots granulated sugar butter Salt Fresh ground black pepper Madeira Cream Sauce (optional) -- see recipe butter -- softened

3 1/2 cup

eggs milk

PREPARATION: For glazed carrot garnish, cut 1/4 pound of carrots into twelve 1 1/2-inch lengths. Using a paring knife, shape carrots for garnish into twelve ovals by rounding the corners. Cut the remaining 1 pound of the carrots into chunks. Put all the carrots, including those for garnish, into a large saucepan with enough water to cover. Add the sugar, butter, and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender and coated with a light glaze and all liquid has evaporated, about 35 minutes. Remove the 12-oval-shaped carrots from the pan and set aside. Transfer remaining carrots to the work bowl of a food processor. Add the glaze remaining in the pan, and pur�e until smooth. If pur�e is very liquid, return it to the pan and cook over low heat, stirring frequently, until all excess moisture has evaporated, about 3 minutes. Season with salt and pepper. Prepare the Madeira Cream Sauce (see recipe). Recipe can be made to this point several hours ahead. Cover sauce with plastic wrap touching its surface and set aside at room temperature. COOKING AND SERVING: Adjust rack to lower third of the oven. Heat oven to 400�F. Generously butter four 2/3-cup timbales, porcelain ramekins, or custard cups. In a bowl, whisk eggs with milk. Gradually whisk in carrot pur�e, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Divide carrot mixture evenly between buttered ramekins. Tap each dish against a work surface to pack mixture down and transfer to a shallow baking dish or roasting pan. Add enough hot tap water to come halfway up the outside of timbales. Bake until timbales are firm to the touch and a toothpick inserted in the center comes out clean, about 35 minutes. Add hot water to the pan as necessary to prevent evaporation. Meanwhile, reheat the glazed carrot ovals and the cream sauce separately over very low heat. Remove molds from water bath and let cool 2 to 3 minutes. Carefully run a thinbladed knife along the inside edge of each dish to loosen timbales. Unmold onto salad plates. Spoon sauce around each timbale and garnish with the glazed carrots. Description: "Molded carrot custards with a delicate Madeira cream sauce." Cuisine: "French" Source: "Cook's Magazine May 1988" - - - - - - - - - - - - - - - - - - Per serving: 462 Calories (kcal); 38g Total Fat; (76% calories from fat); 8g Protein; 18g Carbohydrate; 257mg Cholesterol; 242mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : These delicate timbales, or little thimble-shaped molds, make a delicious vegetable side dish. Or, for an elegant first course, serve them with a Madeira cream sauce and the glazed carrots. Choose long, thin carrots for the garnish.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Madeira Cream Sauce Recipe By Serving Size Categories : : 6 Preparation Time :0:15 : Easter Sauce

International Spring

Amount -------2 1 1/4 1/4 1

Measure -----------tablespoon cup cup cup

Ingredient -- Preparation Method -------------------------------shallots butter dry white wine Madeira heavy cream Salt Fresh ground black pepper

Mince the shallots. Melt the butter in medium saucepan over low heat. Add the shallots and saut� until soft, about 2 minutes. Add the white wine, bring to a boil, and cook until reduced to 2 tablespoons, about 3 minutes. Add the Madeira and bring to a boil. Stir in the cream and bring to a boil. Reduce heat to medium and simmer, stirring frequently, until sauce is thick enough to coat the back of a spoon, about 5 minutes. Season to taste with salt and pepper. Recipe can be made to this point several hours ahead. Cover sauce with plastic wrap touching its surface to avoid forming a skin and set aside at room temperature. Reheat over very low heat before serving. Description: "Classical French sauce with butter, cream and wine." Cuisine: "French" Source: "Cook's Magazine May 1988" Yield: "1 1/2 Cups" - - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 17g Total Fat; (93% calories from fat); 1g Protein; 2g Carbohydrate; 60mg Cholesterol; 36mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook *

Toasted Pecan Butter Recipe By Serving Size Categories : : 4 Preparation Time :0:10 : Fall Spring

Sauce Winter

Amount -------2/3 1/8 4 1 2

Measure -----------cup teaspoon tablespoons tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------pecans cayenne pepper powder butter lemon juice from 1/ 2 lemon minced fresh parsley

TO PREPARE: Sprinkle pecans with white and cayenne peppers. Heat butter in the skillet. Add pecans; saut� until browned lightly, about 3 minutes. Remove from heat, stir in lemon juice and parsley. TO SERVE: Spoon a portion of Toasted Pecan Butter over each piece of fish or chicken. Description: "Simple sauce with lemon juice and parsley, especially good on fish or chicken." Cuisine: "American" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 8 Cost 4 Difficulty 3 Fanciness 7 Intricacy 0 Richness 8 Spicy Hotness 5 Tartness 7 - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 24g Total Fat; (90% calories from fat); 2g Protein; 4g Carbohydrate; 31mg Cholesterol; 118mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : A Meuni�ring technique. Nutr. Assoc. : 0 272 0 3378 0 * Exported from MasterCook * Tomato Cheese Strata Recipe By Serving Size Categories : : 4 Preparation Time :0:45 : Baked Main Course Vegetarian

Casserole Side Dish

Amount

Measure

Ingredient -- Preparation Method

-------1 6 1 1/3 1 2 1 1/2 1 1/2 8 1

-----------loaf tablespoons cup clove teaspoons teaspoons teaspoon teaspoon medium pound

-------------------------------Italian bread -- cubed, 1 inch pieces butter green bell pepper -- diced chopped onions garlic -- crushed granulated white sugar salt oregano black pepper tomatoes -- sliced Mozzarella cheese -- sliced into 1/4" by 2" strips

Preheat oven to 400�F. On cookie sheet, arrange bread slices in a single layer. Bake bread for 15 minutes or until lightly browned, turning slices once. Remove from oven and cut bread into 1" cubes. In skillet, melt butter and saut� green peppers, onions, garlic, sugar, salt, oregano and pepper until the vegetables are al dente. Grease a 9 � 13-inch baking dish. Place bread cubes in dish. Spoon half of green pepper mixture over cubes. Arrange overlapping rows of tomatoes and cheese; spoon on remaining green pepper mixture. Cover baking dish with foil and bake for 10 minutes, then uncover and bake until mixture is hot and cheese is melted. Yields 9 � 13-inch baking dish. Description: "Italian bread cubes, vegetables and Mozzarella baked together as a mock souffl� casserole dish." Cuisine: "American" Ratings : Cholesterol Rating 1 Complete Meal 6 Complexity 2 Cost 3 Depth 3 Difficulty 2 Fanciness 3 Fat Content 3 Good For Crowds 10 Kid Appeal 3 Portability 4 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 603 Calories (kcal); 46g Total Fat; (67% calories from fat); 28g Protein; 23g Carbohydrate; 148mg Cholesterol; 1499mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 652 0 0 0 0 0 * Exported from MasterCook * Tomato Sauce Recipe By Serving Size Categories : : 2 Preparation Time :0:45 : Sauce

Summer

Amount -------1 1/2 1 1/4 12 1 1 1/4

Measure -----------teaspoons tablespoon teaspoon ounces 8-ounce can teaspoon tablespoon

Ingredient -- Preparation Method -------------------------------olive oil chopped onions minced garlic chopped tomatoes OR Italian plum tomatoes -- drained granulated sugar Salt and pepper minced fresh basil or parsley

In a large frying pan, heat olive oil. Add onion and cook until soft, but not brown. Add garlic, tomatoes, sugar, and salt and pepper. Stir and cook, covered, until tomatoes are soft, about 30 minutes. Add basil or parsley and cook another 5 minutes. Pur�e in a food processor. Adjust seasoning. Description: "Simple preparation of canned or fresh tomatoes." Source: "Cook's Magazine September/October 1984" Yield: "1/2 Cup" - - - - - - - - - - - - - - - - - - Per serving: 67 Calories (kcal); 4g Total Fat; (47% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 20183 0 2130706543 0 0 20129 * Exported from MasterCook * Tomato-Basil Sauce Recipe By Serving Size Categories : : 4 Preparation Time :0:20 : Fall Sauce Summer

International Spring

Amount -------1 2 4 1/2 1/2

Measure -----------tablespoon medium medium cup cup

Ingredient -- Preparation Method -------------------------------olive oil shallots -- minced tomatoes -- peeled, seeded, and coarsely chopped heavy cream Salt Ground black pepper loosely packed julienned basil leaves

TO PREPARE: Heat oil in a medium saucepan. Add shallots; saut� until softened,

about 2 minutes. Add tomatoes; simmer until tomato sauce thickens, about 10 minutes. Add cream; simmer until heated through, about 2 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste; cover and keep sauce warm. TO SERVE: Stir basil into the sauce. Spoon a portion of sauce onto each warm dinner plate. Place a salmon fillet or piece of fish or meat in each pool of sauce. Serve immediately. Description: "A creamy, light tomato sauce good for any fish or meat." Cuisine: "Italian" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 7 Cost 3 Depth 8 Difficulty 2 Fanciness 7 Fat Content 5 Freeze-ability 10 Good For Crowds 10 Intensity 7 Intricacy 3 Kid Appeal 8 Looks 7 Portability 7 Richness 8 Serving Temperature 7 Sweetness 3 Tartness 5 - - - - - - - - - - - - - - - - - - Per serving: 163 Calories (kcal); 15g Total Fat; (77% calories from fat); 2g Protein; 8g Carbohydrate; 41mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : This sauce is part of the Roasted Salmon Fillets with Tomato-Basil Sauce recipe (see recipe in this cookbook). Nutr. Assoc. : 0 0 0 0 0 0 26049 * Exported from MasterCook * Tomatoes Gratin Recipe By Serving Size Categories : : 4 Preparation Time :0:30 : Baked Side Dish

International Vegetable

Amount -------1 1 1 1/2 1 1 1 3

1

Measure Ingredient -- Preparation Method ------------ -------------------------------small onion -- chopped clove garlic -- minced tablespoons olive oil 14 1/2-ounce can Italian plum tomatoes large pinch basil pinch celery seed slices bread -- trimmed and broken up Parsley Salt Pepper tablespoon olive oil (1 to 2 tablespoons)

Preheat the oven to 400�F. Saut� the onion and garlic in the olive oil until limp and brown. Dump the tomatoes and spices into the pan, stir and cook until half the water evaporates. Put it into an ovenproof casserole, sprinkle with bread and parsley and drizzle with olive oil. Bake 20 minutes till browning, and serve hot. Description: "Simple side dish of tomatoes and a bread-crumb crust." Cuisine: "French" Ratings : Cholesterol Rating 0 Cost 0 Depth 3 Difficulty 2 Fanciness 2 Fat Content 0 Intensity 5 Intricacy 2 Kid Appeal 5 Looks 3 Richness 3 Serving Temperature 8 Tartness 6 - - - - - - - - - - - - - - - - - - Per serving: 159 Calories (kcal); 10g Total Fat; (51% calories from fat); 3g Protein; 17g Carbohydrate; trace Cholesterol; 111mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : A simple vegetable side dish. Nutr. Assoc. : 0 0 0 3773 0 20209 0 0 0 0 986 * Exported from MasterCook * Tuna Sandwich Recipe By Serving Size Categories Amount -------1 2 1/4 1/2 1 : : 1 Preparation Time :0:10 : Lunch

Seafood

Measure -----------6-ounce can slices cup Dash

Ingredient -- Preparation Method -------------------------------tuna bread mayonnaise -- adjust to taste diced onion dill pickle or sweet pickle (optional) -- diced Dijon mustard (optional)

Open and drain the liquid from the can of tuna. Dice up the onion and pickle. Toss everything into a bowl except the bread and mix it up with a fork. Add the mayonnaise to taste. Spoon mixture onto the bread and eat away. Description: "The basic tuna salad sandwich made with Dijon, mayonnaise, onion and pickle." Cuisine: "American"

Ratings

: Cholesterol Rating 2 Fat Content 6 Kid Appeal 8 Serving Temperature 5 - - - - - -

Difficulty 0 Good For Crowds 5 Portability 10 - - - - - - - - - - - - -

Per serving: 758 Calories (kcal); 50g Total Fat; (58% calories from fat); 49g Protein; 32g Carbohydrate; 71mg Cholesterol; 1992mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 6 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Quick to make, tasty to eat. This goes real well with a tall glass of chilled milk. For cold days add a bowl of your favorite soup. Nutr. Assoc. : 2471 0 0 0 1115 0 * Exported from MasterCook * Tuna Spread Recipe By Serving Size Categories Amount -------6 2 1 2 2 1 1/2 1 1/4 2 2 1 :Dee Bell : 2 Preparation Time :0:05 : Main Course Summer

Seafood

Measure -----------ounces tablespoons stalk tablespoons tablespoons teaspoons tablespoon teaspoon tablespoons teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------canned tuna -- drained mayonnaise FOR BASIC TUNA SPREAD ADD: celery -- minced pickle relish FOR INDIAN TUNA SPREAD ADD: chopped peanuts minced onions chopped raisins curry FOR HOOSIER TUNA SPREAD ADD: corn -- cooked or fresh minced green bell pepper, red bell peppers, or roasted red peppers minced onions

Drain tuna, mince vegetables and mix together desired ingredients. Spread on bread, toast or focaccia and serve or grill with cheese. Description: "Tuna spread for sandwiches and salads, with variation ideas." Cuisine: "American" Ratings : Cholesterol Rating 4 Complete Meal 7 Complexity 1 Cost 2 Difficulty 0 Fanciness 1 Fat Content 4 Good For Crowds 10 Kid Appeal 7

- - - - - - - - - - - - - - - - - - Per serving: 297 Calories (kcal); 17g Total Fat; (50% calories from fat); 25g Protein; 14g Carbohydrate; 30mg Cholesterol; 514mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : A few basics for tuna which can be served in sandwiches, on salads or stuffed into summer's fresh tomatoes. You can also mash a hard-boiled egg into the tuna mixture for added depth. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 4680 3028 0 0 0 3572 0 * Exported from MasterCook * Turkey and Sage Pie Recipe By Serving Size Categories : : 6 Preparation Time :2:00 : Baked First Course Main Course Thanksgiving

Christmas International Poultry Winter

Amount -------1 1 2 6 2 2 6 1 1/4 1/4 2 1 3/4 3/4 3/4

Measure -----------small stalk tablespoons ounces cups cups tablespoons teaspoons cup tablespoons cups cup teaspoon

Ingredient -- Preparation Method -------------------------------Best Pie Pastry -- (see recipe) onion celery minced fresh parsley mushrooms cooked turkey OR cooked chicken butter dried sage white flour white flour chicken stock heavy cream Salt Black pepper lemon juice

PREPARATION: Make the Best Pie Pastry recipe (see recipe in the Bake It cookbook). Chop the onion and celery. Mince the parsley. Slice the mushrooms. Cut the cooked turkey into bite-sized pieces. Melt the butter in a large skillet over medium heat. Add the chopped onion and celery and saut� until soft, about 5 minutes. Add the parsley, mushrooms, and sage. Continue to saut� until the mushrooms are soft, about 5 minutes. Stir in the flour and cook until it bubbles. Gradually add the chicken stock, stirring so that no lumps form. Add the heavy cream. Bring to a boil, stirring constantly, lower the heat, and simmer for 1 minute. Season to taste with salt and pepper.

Remove one cup of sauce and set aside. Add the turkey and lemon juice to the remaining sauce. Filling can be made a day ahead. COOKING AND SERVING: Heat oven to 425�F. Divide the dough in half. On a lightly floured work surface, roll out the large disc of the dough and fit into a 9-inch pie pan. Put turkey filling into the pie shell. Roll out the remaining dough and put on top of the pie. Flute or crimp edges and cut decorative slits in the top. Bake in preheated oven for 10 minutes. Reduce heat to 350�F and bake until pie crust turns golden brown, approximately 35 minutes. Reheat the reserved sauce and serve with the pie. Description: "A rich pot pie with cream and mushrooms." Cuisine: "American" Source: "Cook's Magazine November 1987" Yield: "1 Pie" Ratings : Cholesterol Rating 7 Cost 2 Difficulty 5 Fat Content 5 Good For Crowds 10 Intricacy 3 Looks 7 Richness 8 Spicy Hotness 2

Complete Meal 7 Depth 3 Fanciness 3 Freeze-ability 8 Intensity 2 Kid Appeal 10 Portability 7 Serving Temperature 8 Tartness 2

- - - - - - - - - - - - - - - - - - Per serving: 825 Calories (kcal); 57g Total Fat; (61% calories from fat); 50g Protein; 29g Carbohydrate; 204mg Cholesterol; 905mg Sodium Food Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates NOTES : This basic turkey pie, enhanced by the flavor of sage, is the perfect way to use your leftover holiday bird. Chicken can be substituted for turkey. Nutr. Assoc. : 0 0 0 0 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Chicken Breast with Corn and Tomato Salsa Recipe By Serving Size Categories Amount -------6 : : 6 Preparation Time :0:00 : Chicken Breast

Grilled Chicken

Measure ------------

Ingredient -- Preparation Method -------------------------------chicken breast halves -- * see note

1/2 1 2 2 3

cup teaspoon cloves sprigs sprigs

olive oil cracked black pepper garlic -- minced rosemary thyme Dijon mustard CORN AND TOMATO SALSA Roma tomatoes -- coarsely chopped, cored and seeded fresh corn kernels -- cooked chopped jalape�o Chile red onion -- finely diced cider vinegar diced basil

6 1 1/4 2 1 2 1

cups tablespoons small tablespoons tablespoon

In small saucepan, place olive oil, pepper, garlic, rosemary and thyme. Over low heat, bring to a very warm stage (do not boil). Remove from heat and cool. Brush mustard over chicken, pour marinade over chicken, cover and marinate overnight in refrigerator. Remove chicken from oil and shake off any excess. Place on prepared grill, skin side down, about 6 inches from heat. Grill over medium heat about 12 minutes, turning once. To prepare Corn and Tomato Salsa,in food processor, coarsely chop 6 Roma tomatoes which have been cored and seeded. Stir in 1-1/4 cups cooked fresh corn kernels, 2 tablespoons chopped jalape�o Chile, 1 finely diced small red onion, 2 tablespoons cider vinegar and 1 tablespoon diced basil. Let stand about 1 hour to blend flavors. Source: "National Broiler Council" - - - - - - - - - - - - - - - - - - Per serving: 490 Calories (kcal); 32g Total Fat; (58% calories from fat); 33g Protein; 19g Carbohydrate; 93mg Cholesterol; 107mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Chicken can be broiled if grill is not available. To serve, place chicken on plate and top with Corn and Tomato Salsa. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 20104 0 0 87 * Exported from MasterCook * Turkey Scallopini Recipe By Serving Size Categories :Jerry Lindelef : 3 Preparation Time :0:15 : International Poultry

Main Course Sauce

Amount -------1 3/4 2

Measure -----------pound cup tablespoons

Ingredient -- Preparation Method -------------------------------turkey breast -- sliced thin all-purpose flour oil

1

1/4 1/2

cup tablespoon

butter lemon -- juiced (heaping) capers -- drained Salt -- to taste Pepper -- to taste

This dish doesn't take long to assemble, but it is imperative that all the ingredients are pre-measured and that you work very quickly to prevent overcooking the thin turkey breast slices. Heat the oil and half the measure of butter in skillet. Spread flour on a dinner plate and dredge turkey breast slices. When oil/butter is sizzling, quickly saut� slices until browned on both sides (should take a minute or less). The slices should not be crowded in skillet, so you will have to do this in two or three batches. Keep the cooked slices in a covered platter, salting and peppering to taste. Remove pan from heat and quickly add the lemon juice and capers to the pan drippings and the remaining measure of butter. Return to heat and add the turkey slices, one at a time, swirling on both sides Briefly to cover with sauce and to warm. Do not overcook! Description: "Thin turkey breast slices, dredged in flour and served in a lemon-butter-caper sauce." Cuisine: "Italian" - - - - - - - - - - - - - - - - - - Per serving: 546 Calories (kcal); 34g Total Fat; (57% calories from fat); 33g Protein; 25g Carbohydrate; 130mg Cholesterol; 263mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Serving Ideas : This is excellent served with red potatoes or rice and a simple vegetable. NOTES : A delicious variation on the classic veal piccata for those who shun veal for ethical or economic reasons. (Sorry, it has no less fat than the original!) Nutr. Assoc. : 0 0 0 0 0 2478 0 0 * Exported from MasterCook * Ungodly Chocolate Truffles Recipe By Serving Size Categories Amount -------1 10 3 1 : : 30 Preparation Time :4:00 : Dessert

International

Measure -----------cup ounces tablespoons pound

Ingredient -- Preparation Method -------------------------------heavy cream bittersweet chocolate -- chopped sweet butter (to 1 1/2 pounds) bittersweet chocolate

6 ounces skins slipped off

almonds (optional) -- blanched by boiling, cooled and the

In a heavy pan, bring the cream to a simmer (a microwave and a glass bowl is just as good for this). Remove from the heat and whisk in the chocolate and butter. (The smaller they are cut up, the easier this will be.) Refrigerate until firmly set, stirring now and then. In the refrigerator compartment this will take about 4 hours. Use the freezer and you can cut that down to under an hour, but with much more frequent stirring. Using a melon baller or spoon, scoop out a tablespoon or so of chocolate and use your hands to form balls about 3/4" to 1" in diameter. Spread them on a cookie sheet and freeze for an hour. Spend the hour licking your hands clean. While the balls are freezing, chop and carefully heat, in a double boiler or heavy pot, the remaining chocolate. Stir until melted. Allow to slowly cool until it feels just warm to your skin. The object is to have it just above the melting point so that when the frozen chocolate balls are dipped in it, they gather and congeal a thick coating around them. When the centers are frozen and the chocolate is ready, take each one and drop it into the coating, roll it quickly about, then remove it with the tines of two forks and drop it onto a sheet of wax paper. If the coating thickens too much, reheat it a little, perhaps using a microwave. When all the truffles are dipped, you can serve them right away. If they will be stored or transported, refrigerate them awhile longer first. Variation: For a delicious variation in flavor and texture (and more truffles), use the almonds: Toast them in a 350� oven until they turn a medium brown. Take them out, allow to cool, then coarsely chop. Add them to the truffle mixture when it is lukewarm but not yet set, then proceed as before. If you're making both kinds of truffle, it's nice to reserve some chopped almonds and sprinkle it on top just after dipping. Description: "Homemade succulent bon-bons easier than you can imagine." Cuisine: "French" - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 21g Total Fat; (79% calories from fat); 4g Protein; 8g Carbohydrate; 14mg Cholesterol; 19mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : In some circles, chocolate truffles are the ultimate in chocolate indulgence: soft and creamy-smooth with an intense chocolate flavor and crunchy coating. Yet they are not hard at all to make and only use a few common ingredients. Enjoy making something that retails at $15 a pound for no more than the cost of butter. The success of your truffles will depend almost entirely on the kind of chocolate you use (although a cheap salted butter can also detract pretty effectively). The best combination of quality at reasonable price is Ghirardelli Bittersweet.

Although the truffles should be stored in the refrigerator, if they arrive at the table at room temperature they'll virtually explode in your mouth. Nutr. Assoc. : 0 0 222 2253 18 0 * Exported from MasterCook * Unsticky Popcorn Balls Recipe By Serving Size Categories Amount -------1 1 1 1 1 1/2 : : 8 Preparation Time :0:15 : Candy

Snack

Measure -----------cube pound cup cup gallons

Ingredient -- Preparation Method -------------------------------margarine miniature marshmallows packed brown sugar peanut butter popped popping corn -- air-popped, no oil

Melt margarine and marshmallows. Add brown sugar and stir until melted. Add peanut butter and stir until melted. Pour over popcorn. Mix. Shape into balls or any other shape. Description: "Popcorn combined with peanut butter, brown sugar and melted marshmallows, then formed into balls." Cuisine: "American" Ratings : Cholesterol Rating 0 Complete Meal 1 Complexity 1 Cost 2 Depth 3 Difficulty 1 Fat Content 6 Good For Crowds 10 Kid Appeal 10 Portability 10 Sweetness 7 - - - - - - - - - - - - - - - - - - Per serving: 668 Calories (kcal); 29g Total Fat; (37% calories from fat); 12g Protein; 97g Carbohydrate; 0mg Cholesterol; 321mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 1153 * Exported from MasterCook * Vanilla Pudding Recipe By Serving Size Categories Amount :Dee Bell : 4 Preparation Time :0:10 : Dessert

Pudding

Measure

Ingredient -- Preparation Method

-------1 2 1/4 1/2 1/8 1 1

-----------cups cup cup teaspoon tablespoon teaspoon

-------------------------------egg yolk milk white flour granulated sugar salt vanilla FOR CREAM PIE FILLING, ADD: butter or margarine

Mix egg yolk and milk together well. In a saucepan, mix together dry ingredients until well blended. Slowly stir in milk/egg mixture taking care to not make lumps. Turn on low heat and continue to stir until mixture thickens. Pour into pudding cups. Chill or serve warm. Description: "Quick, delicious and creamy dessert almost as fast as instant." Cuisine: "American" Ratings : Cholesterol Rating 2 Complete Meal 2 Complexity 1 Cost 2 Difficulty 1 Fanciness 2 Fat Content 1 Good For Crowds 7 Kid Appeal 10 Looks 3 Portability 5 Serving Temperature 5 - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 6g Total Fat; (24% calories from fat); 6g Protein; 38g Carbohydrate; 72mg Cholesterol; 138mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates NOTES : This only takes a few minutes more than store-bought instant pudding but it actually has some nutritional value. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Veal Chops with Duxelles and Ham Recipe By Serving Size Categories Amount -------2 1 2 3 : : 4 Preparation Time :1:30 : Baked Main Course

Beef

Measure -----------medium pound tablespoons tablespoons cup teaspoon

1/4 1/4

Ingredient -- Preparation Method -------------------------------DUXELLE shallots mushrooms butter minced fresh parsley leaves fresh bread crumbs salt

1/4 2 2 2 4 3/4 3/4 4 1 3/4

teaspoon medium tablespoons tablespoons cup cup cup ounces teaspoon

fresh ground black pepper VEAL AND SAUCE shallots vegetable oil butter veal loin chops, 3/4 inch thick (about 2 lbs.) white wine fresh chicken stock OR canned chicken broth cooked ham -- thinly sliced dried thyme

PREPARATION AND COOKING: For the duxelles, peel and mince the shallots and finely chop the mushrooms. In a large skillet heat the butter and saut� the shallots over medium heat until softened, 1 to 2 minutes. Add the mushrooms and saut�, stirring frequently, until all the liquid has evaporated, about 30 minutes. Stir in the parsley, bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer mixture to a bowl and set aside. (Can cover and refrigerate duxelles up to 2 days.) For the veal and sauce, peel and mince the shallots. In a medium skillet, heat oil and butter until hot but not smoking. Sear the veal chops 1 minute on each side and transfer chops to a plate. Reduce heat to medium, add shallots and saut� until softened, about 30 seconds. Add wine and simmer until reduced to 6 tablespoons, about 5 minutes. Add chicken stock and reduce cooking liquid to 1/2 cup, about 8 minutes. Set skillet aside. ASSEMBLY: Julienne the ham slices (1 cup). Cut 4 parchment or foil pouches. Center 2 rounded tablespoons of duxelles on one side of each pouch, cover with a veal chop and sprinkle with 1/4 teaspoon thyme. Spoon 2 tablespoons reduced cooking liquid over each chop, top with 2 more tablespoons duxelles and 1/4 cup ham. Seal pouches. (Can refrigerate parchment pouches up to 4 hours; foil pouches overnight.) For microwave, assemble veal chops with garnish in 4 microwave-safe oven cooking bags or freezer-weight zipper-lock bags. Press out excess air and loosely knot the open end or seal the zipper-lock. (Can refrigerate pouches overnight.) SERVING: Adjust oven rack to middle position and heat oven to 400�F. Put pouches on a baking sheet and bake until veal is medium rare, about 12 minutes (18 minutes if assembled pouches are refrigerated before cooking). Transfer pouches to plates and carefully pierce each to permit steam to escape. Serve immediately. Or, microwave at 60 percent power for 7 minutes (8 1/2 minutes if assembled pouches are refrigerated before cooking). Carefully pierce and cut pouch open, transfer contents to plates, and serve immediately. Description: "Elegant servings of veal, mushrooms and ham baked in wine and stock, baked in paper pouches." Source: "Cook's Magazine September/October 1988" - - - - - - - - - - - - - - - - - - Per serving: 496 Calories (kcal); 33g Total Fat; (64% calories from fat); 32g

Protein; 10g Carbohydrate; 146mg Cholesterol; 1157mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Duxelles is made by cooking finely chopped mushrooms with shallots and butter until all of the moisture given off by the mushrooms has evaporated and the butter is absorbed. Nutr. Assoc. : 0 0 0 0 20066 0 0 0 0 0 0 0 0 5424 0 342 0 2130706543 2819 0 * Exported from MasterCook * Vegetable Cassoulet Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Baked International Vegetarian

Fall Main Course Winter

Amount -------1 3 1 2 2 2 1 6 5 1 1 2 1 3 1 2 1 1 1/2 1/2 1/3 1 1

Measure -----------cup cups stalk sprigs sprigs sprigs

Ingredient -- Preparation Method -------------------------------STOCK dried white haricot beans -- soaked overnight water celery -- 3" pieces fresh thyme fresh rosemary fresh sage bay leaf black peppercorns STEW olive oil garlic -- crushed peeled pearl onions chopped carrots fennel bulb -- trimmed and finely chopped chopped fresh mushrooms globe eggplant -- coarsely chopped ripe tomatoes -- peeled, seeded and chopped chopped fresh thyme chopped fresh rosemary dry white wine tomato juice red lentils TOPPING freshly grated Parmesan cheese fresh whole wheat bread crumbs

tablespoons clove cup cups cups medium tablespoon tablespoon cup cup cup cup cup

Drain the soaked beans, place in a 3-quart saucepan, and pour in the water. Tie the celery, thyme, rosemary, sage, bay leaf, and peppercorns in a small piece of cheesecloth and add to the pan. Bring to a boil and cook over high heat for 10 minutes, then reduce the heat, cover, and simmer gently for 45 to 50 minutes, until the beans are tender.

Discard the cheesecloth rag, reserve the beans, and strain the stock into a clean saucepan. Bring to a boil and reduce to 1 1/2 cups. Reserve. Preheat the oven to 375�F. Lightly oil a shallow ovenproof dish with a 2-quart capacity. For the stew, heat 2 tablespoons of the oil in a large skillet and saut� the garlic, onions, carrots, and fennel for 10 minutes, or until lightly browned. Remove with a slotted spoon and drain on paper towels. Add the remaining oil to the pan and stir-fry the mushrooms, eggplant, tomatoes, thyme, and rosemary for 5 minutes. Return the onion mixture to the pan, add the wine, and cook over high heat until most of the juice is evaporated. Stir in the tomato juice, lentils, and reserved stock and simmer, uncovered, over a low heat for 15 minutes. Add the reserved beans, cover, and simmer gently for 10 minutes more. Spoon the stew into the prepared dish, sprinkle the cheese and bread crumbs on top, and bake for 30 minutes, until bubbling and golden. Serve hot. Serves 6 to 8 Description: "Vegetarian version of the classic French casserole of beans and sausages." Cuisine: "French" Source: "The Inspired Vegetarian by Louise Pickford p. 58" - - - - - - - - - - - - - - - - - - Per serving: 347 Calories (kcal); 10g Total Fat; (24% calories from fat); 17g Protein; 50g Carbohydrate; 0mg Cholesterol; 160mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : The classic cassoulet� slowly cooked beans with different meats and sausages� is a specialty of Languedoc, the region of France that is just west of Provence. I have developed a vegetarian alternative, and it is delicious. Nutr. Assoc. : 0 5511 0 0 0 0 0 0 0 0 0 0 5511 4417 0 0 3386 3234 0 0 0 0 0 3920 4417 0 3267 2673 * Exported from MasterCook * Vegetable Hand Rolls Recipe By Serving Size Categories Amount -------1 4 2 1 : : 4 Preparation Time :0:15 : International Vegetable

Summer

Measure -----------ounces small

Ingredient -- Preparation Method -------------------------------carrot scallions mushrooms -- about 1/2 cup sliced onion

1 6 3 1/2

head tablespoons cup

iceberg lettuce egg whites Salt vegetable oil bean sprouts Fresh ground black pepper

PREPARATIONS: Shred the carrot to measure 1/2 cup. Shred the scallions. Slice the mushrooms. Slice the onion to measure 1/2 cup. Rinse and trim 8 lettuce leaves into circles. Recipe can be made to this point several hours ahead. COOKING AND SERVING: With a fork, beat the egg whites with a pinch of salt in a small bowl. Heat oil in a wok or frying pan until very hot. Add the carrot, scallions, mushrooms, bean sprouts, and onion to the pan and cook over medium-high heat, stirring constantly, until onion is translucent. Add the egg-white mixture to the pan and cook, stirring, for 1 minute. Season to taste with salt and pepper. Immediately roll hot vegetable mixture in the crisp lettuce leaves and serve. Description: "Saut�ed vegetables rolled in lettuce." Cuisine: "Chinese" Source: "Cook's Magazine May 1988" - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 11g Total Fat; (56% calories from fat); 8g Protein; 10g Carbohydrate; 0mg Cholesterol; 105mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : As a variation on the traditional Chinese spring roll, the hot saut�ed vegetables are wrapped in a crisp leaf of iceberg lettuce. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetarian Baked Beans Recipe By Serving Size Categories Amount -------1 1 3 1/2 2 1/8 1/8 :Dee Bell : 2 Preparation Time :0:30 : Baked Vegetarian

Side Dish

Measure -----------can small tablespoons teaspoon tablespoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------vegetarian beans in tomato sauce onion -- diced tomato ketchup French mustard firmly packed brown sugar salt black pepper

Saut� onion in a little oil or butter. Add canned beans in their sauce. Stir in the rest of the ingredients and put into baking pan. Bake at 350�F for 20 minutes. Description: "Canned vegetarian beans baked with catsup, onion and brown sugar." Cuisine: "American" T(Baking Time): "0:20" Ratings : Cholesterol Rating 0 Complete Meal 5 Complexity 1 Cost 1 Difficulty 1 Fat Content 3 Good For Crowds 10 Intensity 4 Kid Appeal 10 Serving Temperature 9 - - - - - - - - - - - - - - - - - - Per serving: 147 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g Protein; 32g Carbohydrate; 0mg Cholesterol; 668mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : A vegetarian version of pork and beans is available at most stores. They are usually small white beans cooked in a light, sweet and vague tomato sauce. You can certainly make your beans from dried if you have the time. Cook them in a little tomato juice and water with added sugar and salt. Nutr. Assoc. : 25098 0 265 943 0 0 0 * Exported from MasterCook * Vegetarian Enchiladas Recipe By Serving Size Categories :Marybeth Bontadelli : 6 Preparation Time :0:45 : Baked Main Course

International Vegetarian

Amount -------6 1 4 1 12 1

Measure ------------

Ingredient -- Preparation Method -------------------------------eggs -- hard cooked 5 3/4-ounce can olives -- chopped cups grated Cheddar cheese bunch green onions -- sliced small flour tortillas (snack size) large can Las Palmas Sauce

Preheat oven to 325�F. Combine chopped egg, onion, olives and half the measure of cheese. Divide equally among the tortillas and roll. Secure with toothpicks and place in baking dish. Pour Las Palmas Sauce over all, bake 30 minutes, top with remaining cheese and bake until cheese melts. Description: "Tortillas stuffed with eggs, olives, cheese and onion; then baked in canned enchilada sauce." Cuisine:

"Mexican" - - - - - - - - - - - - - - - - - - Per serving: 622 Calories (kcal); 37g Total Fat; (53% calories from fat); 31g Protein; 42g Carbohydrate; 266mg Cholesterol; 1255mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : Bess Bowen's recipe from Mrs. Rooney, next door to my grandmother; a good Lenten dish. Nutr. Assoc. : 0 4282 0 0 1664 1325 * Exported from MasterCook * Vegetarian Shepard's Pie Recipe By Serving Size Categories :Dee Bell : 6 Preparation Time :1:00 : Baked Main Course Winter

International Vegetarian

Amount -------1 2 1 1 1 1 3/4 1/2 1/4 1 1/2 1/4 1/4 2 2 1/2 1/2

Measure -----------tablespoon teaspoons cup cup cup cup cup cup cup teaspoon tablespoon teaspoon teaspoon teaspoon cups cup tablespoons

Ingredient -- Preparation Method -------------------------------Kooky Quick Crust -- (see recipe) butter olive oil or corn oil chopped onions chopped mushrooms diced carrots frozen corn -- thawed OR fresh corn frozen sweet peas -- thawed frozen green beans -- thawed dried basil OR minced fresh basil tamari soy sauce honey Salt Black pepper paprika Mashed Potatoes -- (see recipe) grated Cheddar cheese minced green bell peppers -- raw as garnish

Heat oven to 425�F and prepare Kooky Quick Crust according to recipe. Bake for 10 minutes and remove from heat. It should look dry and mostly baked. Melt butter in oil and swirl together. Saut� onions until golden brown and add mushrooms, then cook another 2 minutes, stirring occasionally. Add carrot, cover and cook for about 5 minutes. Remove lid, stir and add corn, peas and beans. Cook until warmed through. Add tamari, honey, basil, salt and pepper to taste. Then drain juice from

vegetables and reserve for a soup. Prepare Mashed Potatoes according to recipe or use leftovers. Spoon vegetables into crust and cover with mashed potatoes. Reduce heat to 375�F bake for about 30 minutes, cover with grated cheese and bake another 5 minutes. Top with minced raw green pepper and serve warm. Description: "Kooky Quick Crust filled with vegetables and topped with mashed potatoes and cheese." Cuisine: "American" Ratings : Cholesterol Rating 4 Complete Meal 10 Complexity 4 Cost 3 Depth 4 Fanciness 3 Fat Content 4 Good For Crowds 5 Kid Appeal 6 Serving Temperature 9 - - - - - - - - - - - - - - - - - - Per serving: 329 Calories (kcal); 16g Total Fat; (41% calories from fat); 9g Protein; 41g Carbohydrate; 39mg Cholesterol; 325mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : You don't have to put this many kinds of vegetables in yours. Try it with just two or three kinds if that is all you have around. Nutr. Assoc. : 0 0 986 0 0 20022 2130706543 0 0 3468 0 0 0 2130706543 0 0 0 0 0 0 0 20088 * Exported from MasterCook * Mashed Potatoes Recipe By Serving Size Categories Amount -------5 1/2 1/4 1/4 1/8 1/8 :Dee Bell : 4 Preparation Time :0:30 : Side Dish

Vegetable

Measure -----------large cup cup teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------potatoes -- cubed milk butter salt black pepper paprika

Peel potatoes, cut into cubes and steam for about 20 minutes or until tender. Remove potatoes from pan, remove water and place potatoes directly in pan with 2/3 thirds of the milk, butter, salt and pepper. Mash over low heat until smooth (or whip quickly with electric beaters). Remove from heat and fluff even more with a whisk, adding the remaining milk very slowly. Depending on the type of potatoes used, you may need a little more milk. Your mashed potatoes should be a lovely, creamy consistency. Description:

"Fluffy mashed potatoes." Cuisine: "American" Ratings : Cholesterol Rating 2 Complexity 1 Depth 1 Fanciness 1 Good For Crowds 9 Serving Temperature 9 - - - - - -

Complete Meal 3 Cost 1 Difficulty 2 Fat Content 3 Kid Appeal 9 - - - - - - - - - - - - -

Per serving: 302 Calories (kcal); 13g Total Fat; (37% calories from fat); 6g Protein; 43g Carbohydrate; 35mg Cholesterol; 279mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Nutrition tips: If you the potato water with powdered substitute for 1/2 of the milk amount called for and sprinkle achieved. Nutr. Assoc. : 2135 0 0 0 0 0 * Exported from MasterCook * Vegetarian Spaghetti Sauce Recipe By Serving Size Categories Amount -------2 3 1 1 1/4 1 1/2 1/4 3/4 3 3 1 2 1/2 1 1/2 1 1 :Dee Bell : 8 Preparation Time :0:45 : Pasta Vegetarian wish to increase the nutritional value, mix some of milk until a rich taste is achieved, then amount. To cut down on the butter, use half of the with nutritional yeast until a rich flavor is

Summer

Measure -----------tablespoons tablespoons medium cup cup cup cup cup cup cups cups tablespoon tablespoons teaspoon tablespoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------olive oil butter onion -- chopped chopped mushrooms chopped green bell pepper diced carrots diced celery red wine (optional) tomato paste chopped tomatoes -- fresh and peeled OR chopped canned tomatoes dried basil OR minced fresh basil oregano thyme brown sugar soy sauce or tamari soy sauce Salt Black pepper

Melt butter in oil and swirl together. Saut� onion until clear, add carrots,

celery and mushrooms. Saut� for about 5 more minutes, stirring frequently. Add green bell pepper and the rest of the ingredients. Simmer for 30 minutes. If sauce is too thick add water. Cook 15 minutes more and salt and pepper to taste Description: "Carrots, mushrooms and celery make this tomato sauce as hearty as a meat sauce." Yield: "4 Cups" - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 8g Total Fat; (54% calories from fat); 2g Protein; 13g Carbohydrate; 12mg Cholesterol; 301mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 20022 0 2130706543 0 5296 0 2130706543 0 0 2130706543 0 0 0 1396 0 0 * Exported from MasterCook * Vegetarian Tamale Pie Recipe By Serving Size Categories :Dee Bell : 5 Preparation Time :1:00 : Baked International Summer Vegetarian

Casserole Main Course Vegetable Main Course

Amount -------2 1/2 2 1/2 2 1/2 1 1/2 1/2 1 1/4 5 1 1 3/4 1/2

Measure -----------cups cups cups teaspoon teaspoon teaspoon cups large cup small cup

Ingredient -- Preparation Method -------------------------------CORNMEAL CRUST water -- cold OR chicken stock -- cold OR vegetable stock -- cold salt chili powder paprika yellow cornmeal tomatoes grated Cheddar cheese onion -- chopped green bell pepper -- chopped sliced ripe olives (optional) -- drained Refried Beans -- (see recipe)

Heat oven to 350�F. Make cornmeal crust by combining all ingredients in a saucepan. Cook over medium heat until quite thick and stiff, about 10 minutes, stirring frequently. Reserve one-third of mixture and spoon the rest into a buttered casserole dish up the sides and covering the bottom. Sprinkle half of the grated cheese over the cornmeal and sprinkle with olives. Cover with a layer of

tomatoes sliced about 1" thick. Sprinkle the tomatoes with salt and pepper and with half of the onion and green pepper. Cover with refried beans. Make another layer of tomato slices, salt and pepper and sprinkle with the remaining onions and green pepper. Spoon the remaining cornmeal in rounded tablespoons on top. Sprinkle with remaining cheese. Bake for about 30 minutes. Description: "Polenta, thick tomato slices, refried beans and cheese in a hearty and quick casserole." - - - - - - - - - - - - - - - - - - Per serving: 466 Calories (kcal); 21g Total Fat; (40% calories from fat); 16g Protein; 55g Carbohydrate; 24mg Cholesterol; 760mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : This is a much wetter tamale pie than the norm, but tasty. Nutr. Assoc. : 0 1582 0 2130706543 0 2130706543 0 0 0 0 0 0 0 0 0 4282 0 * Exported from MasterCook * Refried Beans Recipe By Serving Size Categories Amount -------4 2 juices 2 :Dee Bell : 4 Preparation Time :0:15 : Fried

Side dish

Measure -----------tablespoons cups tablespoons Pinch cup

Ingredient -- Preparation Method -------------------------------oil, bacon fat, lard, or butter cooked pinto beans -- and their cooking liquid or can hot chicken stock or water -- if needed cumin Salt Black pepper grated mild Cheddar or Monterey Jack cheese

1/4

Heat oil in a heavy skillet. Add beans, heat and mash, stirring in liquid as needed (either the bean liquor or the broth or both if necessary to achieve a very thick paste of beans that isn't too dry). Add cumin and salt and pepper to taste, then sprinkle grated cheese over the top. When melted, stir the cheese into the beans. Description: "Cooked pinto beans, mashed, reheated in oil, and mixed with melted cheese." Cuisine: "Central American" - - - - - - - - - - - - - - - - - - -

Per serving: 267 Calories (kcal); 16g Total Fat; (54% calories from fat); 9g Protein; 22g Carbohydrate; 7mg Cholesterol; 113mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Vary the liquid according to the recipe in which these beans are used (dry for Tamale Pie) and to personal preference. Nutr. Assoc. : 4267 1136 342 0 0 0 2536 0 * Exported from MasterCook * Vegetarian Veggie Soup Recipe By Serving Size Categories : : 10 Preparation Time :24:00 : Main Course Soup

Pasta Vegetarian

Amount -------3 2 1/3

Measure -----------cups cup tablespoons cup cups cups cup cup cup small cup cup cup cup cups cup cup

1/3 1 1/2 1 1/2 1 1/2 1/2 1 1 1/2 1/2 1/2 1/2 2 1/4 1/4

Ingredient -- Preparation Method -------------------------------dried beans, navy beans, lima beans, split peas or dried chickpeas -- soaked overnight barley -- rinsed oil orzo diced onions diced celery diced carrots diced parsnip -- peeled minced green cabbage diced rutabagas sweet potato -- peeled, diced fresh corn kernels -- cut off the cob peas -- fresh or frozen green beans -- cut into 1/2" pieces diced mushrooms diced tomatoes -- peeled Salt -- to taste Pepper -- to taste chopped fresh parsley chopped fresh dill

Drain soaked beans, rinse and place in a large stockpot with the barley. Cover plus 4 inches with water and simmer while preparing vegetables. They should almost be tender after 3/4 hour. If not, allow to simmer longer before proceeding. In a saucepan, saut� onions until brown. Deglaze pan with some water and add to stockpot. Add celery, carrots, cabbage, sweet potatoes, parsnip and rutabaga and bring to a boil. Lower heat and allow to simmer 1/2 hour. Add green beans, mushrooms, corn and peas and simmer 20 minutes. Add tomatoes, parsley, dill and orzo and continue simmering until orzo is tender. Add salt and pepper. Other vegetables may be added or substituted. Best prepared a day ahead. Description:

"Twelve vegetables, barley, orzo, beans and fresh herbs simmered together for a very stout soup." Cuisine: "American" Ratings : Complete Meal 10 Complexity 4 Cost 3 Depth 7 Difficulty 4 Fanciness 4 Fat Content 1 Freeze-ability 10 Good For Crowds 10 Kid Appeal 4 Portability 4 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 386 Calories (kcal); 4g Total Fat; (9% calories from fat); 20g Protein; 70g Carbohydrate; 0mg Cholesterol; 45mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : I have to use restraint to fit the 10-serving scale into a 12-cup stock pot. If made in the summer with available fresh vegetables it can be frozen for the long winter ahead. Nutr. Assoc. : 2166 0 0 0 0 0 0 3092 2415 0 0 2865 20199 0 20023 20145 2415 1292 0 3357 * Exported from MasterCook * Venison Stew Recipe By Serving Size Categories : : 4 Preparation Time :24:00 : Fall Stew Winter

International Venison

Amount -------4 1 1 1/2 1/4 3/4 4 1/8

Measure -----------pounds small stalk teaspoon teaspoon teaspoon cups teaspoons tablespoons tablespoons cup

1 1/2 2 1/2 2 1

Ingredient -- Preparation Method -------------------------------venison -- cut in 2" chunks carrot -- sliced onion -- quartered celery -- sliced dried thyme OR fresh thyme Salt and black pepper cayenne pepper California Petite Syrah or full-bodied red wine wine vinegar corn oil -- or more if needed white flour water Caramelized Pears (optional) -- see recipe

Two to 4 days ahead, in a mixing bowl just large enough to hold meat and vegetables, toss venison, carrot, onion, and celery together. Add thyme, salt, cayenne, wine, and vinegar. Cover and marinate in a cool place (50� to 55�F) or in warmest part of refrigerator for 2 to 4 days, turning meat and vegetables every

day. Drain meat and vegetables in a colander for about 30 minutes, reserving marinade. Sort out vegetables from meat and set vegetables aside. Dry meat on towels. In a large, heavy frying pan, heat a thin coat of corn oil over medium heat. Add meat in several batches, being careful not to overcrowd, and saut� until brown, about 5 minutes. Transfer meat to a stew pot. In the same frying pan, saut� vegetables for about 5 minutes. Add more corn oil if necessary. Add saut�ed vegetables to meat and season with salt and pepper. Heat oven to 300�F. For the brown roux, add flour to fat in frying pan. Add more corn oil if necessary to make 2 tablespoons. Stir with a wooden spoon and cook until roux is nut brown, 3 to 5 minutes. Strain reserved marinade over roux and quickly whisk it together. Add water and bring to a boil. Strain liquid into the pot with the meat. Cover pot tightly and bake on middle shelf of oven for 3 1/2 hours, until meat is very tender. Transfer meat and vegetables with a slotted spoon to a heated serving dish, cover, and keep warm. To degrease and thicken sauce, put pot half on burner and let surface that is over the burner come to a boil. Surface of pot off the burner should stand still. Lower heat if it's moving. Occasionally, skim and degrease the non-heated surface. Cook in this manner until sauce thickens and becomes shiny, about 30 minutes. Serve stew and pass sauce and pears separately. Description: "Marinated venison simmered with savory vegetables in red wine, served with caramelized pears." Cuisine: "French" Source: "Cook's Magazine September/October 1984" - - - - - - - - - - - - - - - - - - Per serving: 1030 Calories (kcal); 32g Total Fat; (33% calories from fat); 106g Protein; 38g Carbohydrate; 417mg Cholesterol; 515mg Sodium Food Exchanges: 0 Grain(Starch); 14 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 2130706543 4826 0 1244 0 0 0 0 0 * Exported from MasterCook * Caramelized Pears Recipe By Serving Size : : 6 Preparation Time :0:20

Categories Amount -------4 1 1/2 1 1

: Dessert Measure -----------tablespoons pounds tablespoon teaspoon

Fruit Dessert Ingredient -- Preparation Method -------------------------------butter pears -- ripe, firm, peeled, cored and sliced 1/4" thick granulated sugar lemon juice Salt or pepper

Melt butter in a large frying pan. When the foaming stops, add pear slices in a single layer. Saut� over medium-low heat in batches for about 3 minutes until slices are slightly softened. Sprinkle with sugar and lemon juice and raise the heat to high. Continue to saut� until slices are golden and tender, about 1 1/2 minutes more on each side. Season with salt and pepper to taste. Serves 4 to 6 Description: "Sliced pears saut�ed in butter and caramelized with sugar and lemon juice." Source: "Cook's Magazine September/October 1984" - - - - - - - - - - - - - - - - - - Per serving: 138 Calories (kcal); 8g Total Fat; (49% calories from fat); trace Protein; 18g Carbohydrate; 21mg Cholesterol; 78mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 1326 * Exported from MasterCook * Vermicelli Salad Recipe By Serving Size Categories : : 10 Preparation Time :24:00 : International Pasta Seafood Vegetable

Main Course Salad Side Dish

Amount -------1 12 1 1 1 3

Measure -----------pound pound quart 4-ounce jar stalks

Ingredient -- Preparation Method -------------------------------vermicelli -- cooked and set aside green onions -- chopped white and a little green frozen shrimp mayonnaise pimiento celery -- finely diced

3 1 3

teaspoon teaspoons

eggs -- hard-boiled, chopped garlic salt celery salt Pepper -- to taste

Mix vermicelli, onions, celery, eggs, pimientos, and mayo; add shrimp last, and mix well. This is best if made the day before and when you get ready to serve, add a little more mayo to make it creamier. This is a great hit at a party. Description: "Shrimp, vegetables, mayonnaise and vermicelli tossed together for a filling summer salad." Cuisine: "Italian" Ratings : Cholesterol Rating 6 Complete Meal 5 Complexity 2 Cost 4 Depth 3 Difficulty 2 Fat Content 7 Good For Crowds 10 Kid Appeal 2 Portability 8 Serving Temperature 2 - - - - - - - - - - - - - - - - - - Per serving: 872 Calories (kcal); 77g Total Fat; (75% calories from fat); 16g Protein; 39g Carbohydrate; 156mg Cholesterol; 1279mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3585 1372 0 4487 0 0 0 0 0 * Exported from MasterCook * Vinaigrette Recipe By Serving Size Categories Amount -------3 1 1 1/8 : : 2 Preparation Time :0:01 : Condiment Salad

International

Measure -----------tablespoons tablespoon large clove teaspoon

Ingredient -- Preparation Method -------------------------------olive oil balsamic vinegar garlic -- crushed Dijon mustard

Put in small jar, close lid tightly and shake vigorously. Let sit as long as possible to develop the flavor of the garlic. Description: "A quick salad dressing made with balsamic vinegar and Dijon mustard." Cuisine: "French" - - - - - - - - - - - - - - - - - - Per serving: 183 Calories (kcal); 20g Total Fat; (97% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Easy and quick enough that you can make a fresh batch for each meal! Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Vinaigrette Marinade Recipe By Serving Size Categories Amount -------1 1/4 1 1/4 2 4 1/2 1/2 1 1 1 :Dee Bell : 0 Preparation Time :3:00 : Condiment

International

Measure -----------cup cup tablespoon teaspoon cloves tablespoons teaspoon teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------olive oil red wine vinegar lemon juice mustard garlic -- minced parsley -- minced crumbled oregano crumbled marjoram crumbled thyme fresh-ground black pepper salt

Whip vinegar into oil and add the rest of the ingredients. Mix well and marinate meat in refrigerator for at least 3 hours. Description: "Herbed red wine vinegar and oil for beef and lamb." Cuisine: "French" Yield: "2 Cups" T(Marinating Time): "3:00" - - - - - - - - - - - - - - - - - - Per serving: 1949 Calories (kcal); 216g Total Fat; (97% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 2160mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 1016 875 1492 161 0 * Exported from MasterCook * Warm Salad of Lamb, Sugar Snap Peas, and Feta Cheese

Recipe By Serving Size Categories

: : 4 Preparation Time :0:20 : International Main Course Spring

Lamb Salad

Amount -------1 1/2 spun dry 1/2 6 1 12 2 3 3 1

Measure -----------quarts pound tablespoons teaspoon ounces medium cloves tablespoons ounces tablespoon

Ingredient -- Preparation Method -------------------------------salad greens; arugula, frisee, radicchio -- washed and peas -- blanched olive oil olive oil leg of lamb -- cut into 2 by 1/2" strips garlic -- minced red wine vinegar Feta cheese (2/3 cup) -- crumbled minced fresh tarragon

TO PREPARE: Mix greens and peas in a large serving bowl. Add 6 tablespoons olive oil; toss to coat. TO COOK AND SERVE: Heat remaining 1 teaspoon olive oil in a medium skillet. Add lamb strips and garlic; saut� until lamb browns lightly, 2 to 3 minutes. Transfer lamb to the serving bowl with the greens. Warm vinegar over low heat in the nowempty skillet. Add warm vinegar, Feta cheese, and tarragon to the salad; toss to coat and serve immediately. Description: "An enticing spring salad of contrasting textures, temperatures and colors." Cuisine: "Mediterranean" Source: "Cook's Magazine April 1990" Ratings : Bitterness 5 Cholesterol Rating 3 Complete Meal 5 Cost 7 Depth 8 Difficulty 3 Fanciness 7 Fat Content 3 Good For Crowds 8 Intensity 7 Intricacy 2 Kid Appeal 2 Looks 7 Portability 3 Richness 7 Serving Temperature 7 Spicy Hotness 3 Tartness 7 - - - - - - - - - - - - - - - - - - Per serving: 471 Calories (kcal); 38g Total Fat; (70% calories from fat); 20g Protein; 14g Carbohydrate; 65mg Cholesterol; 299mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4163 0 0 0 3895 0 0 3272 3412 * Exported from MasterCook *

White-Bean Chili with Five Spices Recipe By Serving Size Categories Amount -------3/4 1 1 1 3/4 1/4 3/4 1/2 1/8 1/8 2 : : 4 Preparation Time :0:20 : Main Course

Stew

Measure -----------cup

Ingredient -- Preparation Method -------------------------------chicken stock -- fat skimmed and discarded OR cup canned low sodium chicken broth medium onion -- minced large clove garlic -- minced cup drained canned green chilies -- coarsely chopped teaspoon dried oregano teaspoon ground cumin teaspoon ground coriander teaspoon ground cloves teaspoon cayenne pepper Salt 16-ounce cans white kidney beans (cannellini beans) -- undrained

TO COOK AND SERVE: Bring chicken stock to boil in a large skillet. Add next 8 ingredients plus 1/2 teaspoon salt; cover and simmer to blend flavors, about 10 minutes. Add kidney beans; simmer until heated through, about 3 minutes. Serve immediately. Description: "A quintet of spices seasons this hearty yet low-fat, cholesterol-free chili." Cuisine: "American" Source: "Cook's Magazine April 1990" Ratings : Cholesterol Rating 2 Complete Meal 3 Cost 0 Depth 5 Difficulty 0 Fanciness 2 Fat Content 0 Good For Crowds 10 Intensity 7 Intricacy 0 Kid Appeal 8 Looks 3 Portability 5 Richness 7 Serving Temperature 7 Spicy Hotness 7 Tartness 0 - - - - - - - - - - - - - - - - - - Per serving: 338 Calories (kcal); 1g Total Fat; (2% calories from fat); 23g Protein; 61g Carbohydrate; 0mg Cholesterol; 419mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Depending upon product labeling, white kidney beans can also be called cannellini beans. Nutr. Assoc. : 0 0 2130706543 0 0 3575 0 0 0 0 0 0 26386 * Exported from MasterCook *

Whole Salmon Baked in Rock Salt Recipe By Serving Size Categories : : 12 Preparation Time :1:30 : Baked Seafood Winter

Main Course Spring

Amount -------7 1 1/2 2 2 1 1 1 2 1/4 3/4 1

Measure -----------pounds cups tablespoons teaspoons teaspoon teaspoon tablespoon tablespoons cup pound tablespoon

Ingredient -- Preparation Method -------------------------------cleaned salmon rock salt or coarse salt fresh thyme OR dried thyme crushed dried red pepper flakes fresh ground black pepper olive oil fresh rosemary Salt Pepper coarse mustard butter butter Lemon wedges -- for serving

PREPARATION: Have your fishmonger clean and bone the salmon, leaving the skin, head, and tail intact. In a bowl, combine the rock salt, thyme, crushed red pepper, cracked black peppercorns, olive oil, and rosemary. Season the inside of the salmon with 1/2 teaspoon each of salt and pepper. With a rubber spatula, spread 1/4 cup of mustard over the fish, inside and out. Dot inside of salmon with 1 tablespoon of butter cut into small pieces. Gently press the rock-salt mixture onto the outside of salmon. Recipe can be made to this point several hours ahead. COOKING AND SERVING: Heat oven to 450�F. Put salmon in a shallow pan and bake in preheated oven for 20 minutes. Reduce heat to 400�F and continue baking until done, about 20 minutes more. Melt the remaining butter. Remove skin from salmon, and the head and tail if desired. Garnish with lemon wedges and serve with melted butter. Description: "Fish in a cloak of butter, pepper, mustard, rock salt and fresh herbs." Cuisine: "American" Source: "Cook's Magazine November 1987" Ratings : Cholesterol Rating 5 Complete Meal 3 Cost 7 Depth 3 Difficulty 3 Fanciness 7 Fat Content 5 Good For Crowds 8 Intensity 7 Intricacy 2

Kid Appeal 3 Portability 0 Serving Temperature 8 Tartness 2 - - - - - -

Looks 7 Richness 8 Spicy Hotness 5 - - - - - - - - - - - - -

Per serving: 535 Calories (kcal); 35g Total Fat; (59% calories from fat); 53g Protein; 1g Carbohydrate; 202mg Cholesterol; 11770mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : As unorthodox as it sounds, fish and seafood are showing up on more and more menus in the Southwest. Chef Brody explains that you can get fresh seafood in any part of the country these days, and innovative chefs are incorporating seafood into their region's traditional cuisine. Nutr. Assoc. : 1313 4771 0 0 2130706543 4714 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Whole-Wheat Linguine with Arugula and Romano Cheese Recipe By Serving Size Categories : : 4 Preparation Time :0:20 : Fall International Spring

First Course Pasta Summer

Amount -------1 3 2 1/4 1/4 1/4

Measure -----------pound

Ingredient -- Preparation Method -------------------------------whole wheat linguine Salt cup olive oil medium cloves garlic -- minced teaspoon dried red pepper flakes quarts arugula -- rinsed & spun dry cup grated Romano cheese

TO COOK AND SERVE: Bring 4 quarts water to boil in a soup kettle. Add linguine and 1 tablespoon salt; cook until just tender, about 9 minutes. Drain and return linguine to the soup kettle. Meanwhile, heat 2 tablespoons of the oil in a medium skillet. Add garlic and hot red pepper flakes; saut� until fragrant, about 15 seconds. Add arugula; saut� until arugula is wilted, about 2 minutes. Add this mixture, Romano cheese, and remaining 2 tablespoons olive oil to the pasta; toss to combine. Serve immediately. Description: "Spicy summer green with gutsy cheese and noodles: a chorus of assertive tastes and textures." Cuisine: "Italian" Source: "Cook's Magazine June 1990" Ratings : Bitterness 7 Cholesterol Rating 0 Complete Meal 5 Cost 5

Depth 3 Fanciness 7 Good For Crowds 8 Intricacy 0 Looks 5 Richness 7 Spicy Hotness 7

Difficulty 2 Fat Content 2 Intensity 10 Kid Appeal 0 Portability 3 Serving Temperature 7 Tartness 5 - - - - - - - - - - - - - - - - - - -

Per serving: 555 Calories (kcal); 17g Total Fat; (26% calories from fat); 20g Protein; 88g Carbohydrate; 7mg Cholesterol; 104mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Deborah Madison Briefly saut�s arugula to tame its peppery bite. If wholewheat pasta is unavailable near you, substitute regular linguine. Nutr. Assoc. : 26189 0 0 0 4714 0 0 * Exported from MasterCook * Wild Mushroom Sauce Recipe By Serving Size Categories Amount -------1 2 1 1 1 1 1/4 1 1 1/2 : : 2 Preparation Time :0:20 : International

Sauce

Measure -----------tablespoon medium pinch cup cup teaspoon cup tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------butter shallots -- chopped cracked black pepper sliced wild mushrooms sliced domestic mushrooms -- your choice chopped fresh sage marsala butter Salt -- to taste Pepper -- to taste chopped fresh sage

Heat pan. Add butter and shallots. Saut� 1 minute then add cracked black pepper and fresh mushrooms. Saut� about 5 to 7 minutes at a high heat. Add fresh sage and saut� 30 seconds more. Deglaze pan with marsala wine. Reduce to a syrup then add demi-glaze. This demi-glaze will thicken quickly, it has been already reduced. When the sauce is ready it will be thick enough to coat the back of a spoon. Before serving, bring the sauce to a boil then swirl in the remaining butter, salt and pepper to taste. Description: "A butter-rich, shallot, fresh sage, Marsala and wild mushroom sauce." Cuisine: "French" Yield: "1 1/2 Cups"

- - - - - - - - - - - - - - - - - - Per serving: 148 Calories (kcal); 12g Total Fat; (78% calories from fat); 2g Protein; 5g Carbohydrate; 31mg Cholesterol; 123mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 4977 4977 3403 4106 0 0 0 3403 * Exported from MasterCook * Yellow Squash and Potato Cornucopia Recipe By Serving Size Categories Amount -------4 chopped 1 1/2 1 4 :Paul Rumball-Petre : 4 Preparation Time :0:30 : Baked Vegetable

Side Dish

Measure -----------cup cup teaspoon Dash tablespoons

Ingredient -- Preparation Method -------------------------------yellow crookneck squash -- boiled until soft, peeled, grated Swiss cheese chopped fresh basil Salt Pepper coriander cayenne pepper powder sour cream Paprika -- for garnish

Cut fat end off squash so that a melon baller can fit into the inside of the body. Hollow out as much as possible without cutting through the skin. (Use the smallest melon baller you have.) Leave the "neck" part intact. Salt and pepper the cavity. Save the squash that is scooped out and add it to the same boiling water as the potato to cook, a few minutes before it is done. The squash should be very soft since you will mash it with the potato. Place cooked potatoes and squash in mixer bowl and mix until smooth. Add remaining ingredients and blend thoroughly. Cool slightly. Preheat oven to 275�F. Steam the hollowed squash until just turning soft (about 4 minutes after water boils). Stuff with potato mixture, packing firmly. Warm squash in a slow oven until filling begins to melt. While the squash are in the oven, warm the remainder of the potato mixture in a microwave on MEDIUM or in the oven (stirring frequently). When it is hot, put it into a pastry bag fitted with a large star tip. Immediately put the squash onto plate and pipe remaining filling decoratively into squash and spilling onto plate. Sprinkle with paprika and serve. Description: "An elegant presentation of yellow crookneck stuffed with a fragrant potato, basil and Swiss cheese filling." Cuisine: "American"

Ratings

: Cholesterol Rating 3 Fanciness 10 Intricacy 5 Looks 10

Cost 2 Fat Content 3 Kid Appeal 6 Serving Temperature 10 - - - - - - - - - - - - - - - - - - -

Per serving: 163 Calories (kcal); 11g Total Fat; (59% calories from fat); 10g Protein; 7g Carbohydrate; 32mg Cholesterol; 84mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : This is a great Thanksgiving side dish that is a lot easier to make than it appears. Nutr. Assoc. : 2985 26154 0 0 0 0 272 0 0 * Exported from MasterCook * Yogurt Marinade Recipe By Serving Size Categories Amount -------2 2 1/4 1/4 :Dee Bell : 0 Preparation Time :24:00 : Condiment Ingredient -- Preparation Method -------------------------------yogurt garlic -- pressed curry paprika Salt Black pepper

Measure -----------cups cloves teaspoon teaspoon

Mix all ingredients together and salt and pepper to taste. Marinate meat in refrigerator, turning frequently for at least 8 hours: better if marinated a whole day. Prep Time: One day Description: "Indian influenced marinade of curry-spiced yogurt." Yield: "2 Cups" - - - - - - - - - - - - - - - - - - Per serving: 313 Calories (kcal); 16g Total Fat; (45% calories from fat); 18g Protein; 25g Carbohydrate; 62mg Cholesterol; 229mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates NOTES : For fowl or lamb. If you are not a curry fan, substitute cardamom or ginger. Nutr. Assoc. : 0 0 492 0 0 0 * Exported from MasterCook *

Zabaglione Recipe By Serving Size Categories Amount -------4 1 1/2 6 1 1 1 3 2 : : 8 Preparation Time :0:00 : Dessert Pudding

International

Measure -----------tablespoons teaspoon cup tablespoon teaspoon cup tablespoons

Ingredient -- Preparation Method -------------------------------granulated sugar gelatin Marsala or dry sherry egg yolks brandy or cognac vanilla whipping cream egg whites Salt granulated sugar

Mix the gelatin into the sugar (it'll make your life easier), then mix with the Marsala and egg yolks in the top of a double boiler. Cook over medium-low heat until it thickens to the consistency of a light pudding (heating it up first in a microwave can really save time here). Remove from heat, add the brandy and vanilla and separate the double boiler to let it cool while you: Whip the cream until stiff. Beat the egg whites with a touch of salt until frothy, then add the sugar and beat into a meringue (it should be stiff enough to hold a shape). When the custard is warm but not hot, fold in the whipped cream, then the egg whites. Pour into individual cups and chill in the refrigerator for at least an hour. Garnish, if you like, with shaved chocolate. Serves 6 to 8 Description: "Extremely rich quasi-Italian custard-pudding fragrant with Marsala." Cuisine: "Italian" - - - - - - - - - - - - - - - - - - Per serving: 206 Calories (kcal); 15g Total Fat; (69% calories from fat); 4g Protein; 11g Carbohydrate; 200mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates NOTES : This recipe comes to us from the days before cholesterol, composed as it is entirely of major sources of same. Note the presence of uncooked egg whites, which can be cause of some concern about salmonella. Nutr. Assoc. : 0 0 4106 0 2330 0 0 0 0 0 * Exported from MasterCook * Zesty Brussels Sprouts Recipe By :Marybeth Bontadelli

Serving Size Categories Amount -------4 1/2 2 1/4 1/2

: 4 Preparation Time :0:30 : Baked Vegetable

Side Dish

Measure -----------cups cup tablespoons cup cup

Ingredient -- Preparation Method -------------------------------Brussels sprouts -- cooked mayonnaise horseradish grated onions breadcrumbs

Preheat oven to 350�F. Halve cooked sprouts, add mayonnaise, onion and horseradish. Put in a shallow baking dish and top with crumbs. Bake 20 minutes. Description: "Brussels sprouts baked with mayonnaise, horseradish and a breadcrumb topping." Cuisine: "American" T(Baking Time): "0:20" Ratings : Cholesterol Rating 3 Cost 1 Difficulty 1 Fanciness 2 Fat Content 6 Intensity 3 Kid Appeal 0 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 24g Total Fat; (69% calories from fat); 5g Protein; 19g Carbohydrate; 10mg Cholesterol; 303mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : A must for those like me who don't care for Brussels Sprouts! My husband grows them! Nutr. Assoc. : 215 0 0 0 196 * Exported from MasterCook * Zucchini Boats with Crabmeat Recipe By Serving Size Categories : : 16 Preparation Time :0:45 : Appetizer International Spring Winter

Fall Seafood Vegetable

Amount -------4 1

Measure ------------

Ingredient -- Preparation Method -------------------------------zucchini FILLING chopped fresh parsley hot pepper crabmeat

1/2 1/2

pinch small pound

2 1 1 1/4

tablespoon pinch cup

egg yolks grated Parmesan cheese fresh thyme Salt Pepper olive oil

PREPARATION: Halve the zucchini lengthwise. Scoop out seeds and some pulp from zucchini halves leaving a thin wall of flesh. After seeding the zucchini, divide each half into quarters to equal 8 boat shapes per zucchini. For the filling, chop the parsley. Seed and mince the chili pepper. In a large bowl, combine the crabmeat, egg yolks, cheese, thyme, parsley, and chili pepper. Season to taste with salt and pepper. Recipe can be made to this point 1 day ahead. COOKING AND SERVING: Heat the broiler. Fill zucchini boats with the crabmeat mixture and put on baking sheet. Brush with olive oil. Broil until heated through, about 10 minutes. Yields: 32 Description: "Mild-tasting zucchini is the perfect vehicle for a spicy crabmeat and cheese filling." Cuisine: "Italian" Source: "Cook's Magazine November 1987" Yield: "32 Boats" - - - - - - - - - - - - - - - - - - Per serving: 58 Calories (kcal); 4g Total Fat; (65% calories from fat); 4g Protein; 2g Carbohydrate; 38mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 3727 0 0 0 0 0 0 0 * Exported from MasterCook * Zucchini Cheese Casserole Recipe By Serving Size Categories :Sid Orrik : 4 Preparation Time :0:45 : Baked Pasta Vegetable

Main Course Side Dish Vegetarian

Amount -------6

Measure -----------cups

Ingredient -- Preparation Method -------------------------------water -- boiling

2 4

1 1 1/2 4 1/4 1/8 4

1/3 2/3

4-ounce boxes ounces cup cup cup pounds cup teaspoon cups

onion soup mix spaghetti -- broken margarine chopped onions chopped green bell peppers sliced zucchini fresh tomatoes -- cut in wedges chopped parsley black pepper (2 packages) grated Mozzarella cheese

Preheat oven to 350�F. Cook spaghetti in water and onion soup mix and drain. Saut� onion, green pepper; add zucchini, tomatoes, parsley and pepper. Cook about 5 minutes. In a greased casserole, put spaghetti and zucchini mixture. Sprinkle Mozzarella cheese on top; bake for 25 minutes until hot and bubbly. Description: "A baked zucchini-tomato casserole made with fresh vegetables, spaghetti, onion soup mix and Mozzarella cheese." Cuisine: "American" Ratings : Cholesterol Rating 2 Complete Meal 6 Complexity 3 Cost 2 Depth 3 Difficulty 1 Fat Content 4 Good For Crowds 10 Kid Appeal 7 Portability 6 Serving Temperature 10 - - - - - - - - - - - - - - - - - - Per serving: 840 Calories (kcal); 48g Total Fat; (49% calories from fat); 39g Protein; 70g Carbohydrate; 104mg Cholesterol; 5759mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates NOTES : Summertime side dish. Nutr. Assoc. : 0 993 0 0 0 20088 0 0 0 0 26153 * Exported from MasterCook * Zucchini Jam Recipe By Serving Size Categories Amount -------4 1 8 4 1/2 2 3 :Frances Bolton : 0 Preparation Time :24:00 : Condiment

Vegetable

Measure -----------cups ounces cups tablespoons ounces

Ingredient -- Preparation Method -------------------------------finely grated zucchini orange -- ground crushed canned pineapple -- canned with juice granulated white sugar -- more or less to taste lemon juice orange gelatin -- not diet

Grate the zucchini finely in the food processor. The yellow skinned zucchini is extra nice in this recipe. Wash the orange. Cut in sections and remove any seeds. Chop in food processor. Use the rind and all. Combine the zucchini, orange, the whole can of pineapple with juice, and the sugar. I use 5 cups for an 8-jar scaled recipe. Be sure to use a stainless steel pot. Bring to a boil and boil 10 minutes. Let sit overnight. In the morning bring to a 10-minute boil. Add the lemon juice and package of orange gelatin. Put into clean canning jars and hot water bath for 20 minutes. Description: "Oranges, pineapple and zucchini make this delicious mock-Orange Marmalade." Cuisine: "American" Yield: "8 Jars" Ratings : Cost 3 Difficulty 5 Fanciness 4 Good For Crowds 7 Kid Appeal 4 Portability 10 Sweetness 8 - - - - - - - - - - - - - - - - - - Per serving: 4082 Calories (kcal); 1g Total Fat; (0% calories from fat); 15g Protein; 1044g Carbohydrate; 0mg Cholesterol; 242mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 3 1/2 Fruit; 0 Fat; 65 1/2 Other Carbohydrates NOTES : A great new way to use those overabundant zucchini! You'd Never Know It Wasn't Orange Marmalade! Nutr. Assoc. : 5663 0 2998 652 0 3511 * Exported from MasterCook * Zucchini with Caramelized Onion Recipe By Serving Size Categories Amount -------5 1 :Dee Bell : 4 Preparation Time :0:15 : Side Dish Vegetable

Summer

Measure ------------

1/2 1/2 3/4

tablespoon tablespoon teaspoon teaspoon cup

1

Ingredient -- Preparation Method -------------------------------zucchini -- sliced Salt Black pepper oil butter dried oregano OR fresh oregano Caramelized Onions -- (see recipe)

In a separate skillet prepare recipe for Caramelized Onions. Gently heat oil and butter in another skillet, add zucchini and oregano and saut� until tender or al

dente. Stir in Caramelized Onions, adjust salt and pepper and serve warm. Description: "Oregano and saut�ed zucchini with sweet and sour onion flavor." Cuisine: "American" - - - - - - - - - - - - - - - - - - Per serving: 172 Calories (kcal); 12g Total Fat; (55% calories from fat); 4g Protein; 17g Carbohydrate; 12mg Cholesterol; 55mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates NOTES : Thyme is a good substitute for oregano and, to change it a little, sprinkle soy sauce on it. Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543 0 * Exported from MasterCook * Caramelized Onions Recipe By Serving Size Categories Amount -------2 1 1 3 2 : : 6 Preparation Time :0:30 : Appetizer

Side Dish

Measure -----------large tablespoon tablespoon tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------onions -- sliced into rings olive oil butter cider vinegar brown sugar

Melt butter into oil and swirl together. Add onion rings and cook over low heat until browned and translucent, about 15 minutes. Add vinegar and brown sugar and stir until well-mixed. Boil the mixture on medium-high heat and then slow simmer, uncovered and stirring occasionally, for about 10 minutes, or until the liquid has evaporated and the onion has a deep color. Description: "Browned onions coated with a vinegar and brown sugar reduction." Source: "Earth Kitchen Cookbook by Dee Bell" Yield: "3/4 Cup" Ratings : Cholesterol Rating 1 Complete Meal 3 Complexity 2 Cost 1 Depth 4 Fanciness 6 Fat Content 4 Good For Crowds 10 Kid Appeal 1 Serving Temperature 7 - - - - - - - - - - - - - - - - - - Per serving: 63 Calories (kcal); 4g Total Fat; (57% calories from fat); trace Protein; 7g Carbohydrate; 5mg Cholesterol; 22mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : These are terrific served with grilled eggplant and buffalo Mozzarella or as an addition to just about any saut�ed vegetable. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Zucchini with Golden Brown Onion Recipe By Serving Size Categories Amount -------5 1 1 :Dee Bell : 4 Preparation Time :0:30 : Side Dish Vegetable

Summer

Measure -----------small tablespoon tablespoon teaspoon teaspoon

1/2 1/2

1

Ingredient -- Preparation Method -------------------------------zucchini -- sliced onion -- sliced into rings Salt Black pepper oil butter dried oregano OR fresh oregano

Gently heat oil and butter in a skillet, add onions and brown over low heat, stirring occasionally until golden, about 15 minutes. Add zucchini and oregano and saut� until tender or al dente. Adjust salt and pepper and serve warm. Description: "Oregano and saut�ed zucchini with golden brown onions." Cuisine: "American" Ratings : Cholesterol Rating 2 Complete Meal 3 Complexity 1 Difficulty 2 Fat Content 4 Good For Crowds 10 Intensity 3 - - - - - - - - - - - - - - - - - - Per serving: 88 Calories (kcal); 5g Total Fat; (47% calories from fat); 3g Protein; 10g Carbohydrate; 4mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Thyme is a good substitute for oregano and to change it a little sprinkle soy sauce on it. Nutr. Assoc. : 0 0 0 0 0 0 0 0 2130706543