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* Exported from MasterCook *

Almond Cream

Recipe By :
Serving Size : 8 Preparation Time :1:30
Categories : International Pudding
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup granulated sugar
1 stick agar-agar
1 cup water
1 3/4 cups milk
1 teaspoon almond extract
1/4 teaspoon vanilla
1 11-ounce can 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 : 6 Preparation Time :1:30
Categories : Dessert Fall
Fried Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
APPLES
2 apples (tart and firm) -- peeled, cored and sliced into
1/4" rings
1/2 tablespoon applejack or brandy
2 to 3 teaspoons lemon juice (depending on tartness of
apples)

BATTER
1 egg
1 tablespoon granulated sugar
1/2 teaspoon grated lemon zest
1/2 tablespoon applejack or brandy
1/4 cup buttermilk -- room temperature
1/2 tablespoon butter -- melted and cooled
1/2 cup white flour
1/4 teaspoon baking soda
1/4 teaspoon salt
Oil -- for frying
Powdered sugar -- for dusting

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 :Jack Ligon


Serving Size : 2 Preparation Time :0:45
Categories : Breakfast Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter -- melted in skillet

PANCAKE BATTER
1/4 cup butter -- melted
3 eggs
3/4 cup milk
3/4 cup white wheat flour

APPLE TOPPING
1/2 cube butter
3 tablespoons brown sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon cloves
3 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 : 2 Preparation Time :1:00
Categories : Baked Fall
Side Dish Vegetable
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole acorn, butternut, or banana squash
2 tablespoons butter
2 tablespoons brown sugar
1/8 teaspoon 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 Complete Meal 3
Complexity 1 Cost 2
Fanciness 2 Fat Content 5
Good For Crowds 10 Kid Appeal 5
Looks 2 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 : 320 Preparation Time :24:00
Categories : Baked Condiment
Fall Fruit Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 pounds Jonathan apples or another tart red
variety
3 quarts (approximately) water or apple juice (just
cover apples)
1 cup brown sugar or honey
2 oranges -- juiced
2 tablespoons cinnamon
2 limes or lemons -- juiced
1/2 teaspoon 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 Complexity 3
Cost 2 Difficulty 3
Fanciness 5 Intensity 4
Kid Appeal 10 Portability 10
Sweetness 5 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 Dessert
Easter Fall
Fruit Dessert International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 Granny Smith apples or Rome apples, any
hard apple

SYRUP
BOIL TOGETHER:
1/4 cup plus 2 tablespoons water
2 tablespoons orange juice
3 tablespoons brown sugar
2 tablespoons granulated sugar
1 pinch cinnamon
1 teaspoon lemon juice
2 teaspoons lemon zest
1/8 teaspoon salt
1 tablespoon brown sugar (optional) -- to top

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 Cost 2
Depth 3 Good For Crowds 10
Kid Appeal 8 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 : 4 Preparation Time :1:00
Categories : Baked International
Main Course Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 chicken breast halves -- boneless skinless
1/4 cup olive oil
1 cup fine breadcrumbs
1/2 cup Italian salad dressing
2 cups marinara sauce
1/2 cup sliced Mozzarella cheese
1/3 cup chopped tomatoes
1 1/2 teaspoons dried Italian seasoning
OR
3 tablespoons 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 : 6 Preparation Time :0:45
Categories : Baked International
Main Course Pasta
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups macaroni
TOSS TOGETHER AND TOAST:
1/2 cup sunflower seeds
1 tablespoon oil
3 tablespoons butter
1 small chopped onion
1 cup sliced mushrooms
2 1/2 cups grated Cheddar cheese
1/4 teaspoon nutmeg
1/2 teaspoon paprika
1/2 teaspoon salt
Black pepper -- to taste

TOSS TOGETHER TO COAT:


3 cups dry bread crumbs
2 tablespoons butter -- melted
1/4 cup chopped bell pepper or fresh parsley as
garnish

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 : 4 Preparation Time :1:00
Categories : Baked Side Dish
Vegetable
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large russet potatoes, Idaho potatoes or other
potatoes -- well scrubbed
4 tablespoons 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 Cost 1
Difficulty 0 Good For Crowds 10
Kid Appeal 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 : 4 Preparation Time :1:30
Categories : Baked Side Dish
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large Baked Potatoes
1/2 cup sour cream
1 small onion -- diced fine
3 tablespoons butter
1/4 cup grated Cheddar cheese
1/4 teaspoon 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 : 4 Preparation Time :1:00
Categories : Baked Side Dish
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large russet potatoes, Idaho potatoes or other
potatoes -- well scrubbed
4 tablespoons 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 Cost 1
Difficulty 0 Good For Crowds 10
Kid Appeal 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 : 6 Preparation Time :1:30
Categories : Baked Side Dish
Vegetable Vegetable Main Course
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 large Baked Potatoes
1 package frozen spinach -- thawed
1 1/4 cups grated Parmesan cheese
1 3/4 cups sliced mushrooms
6 tablespoons butter
1/2 teaspoon 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 Complete Meal 7
Complexity 1 Cost 2
Depth 3 Difficulty 2
Fanciness 3 Fat Content 4
Good For Crowds 7 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 : 4 Preparation Time :1:00
Categories : Baked Side Dish
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large russet potatoes, Idaho potatoes or other
potatoes -- well scrubbed
4 tablespoons 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 Cost 1
Difficulty 0 Good For Crowds 10
Kid Appeal 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 : 4 Preparation Time :1:00
Categories : Baked Main Course
Vegetable Main Course Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large Baked Potatoes -- see recipe
1 cup White Sauce - Medium -- see recipe
3/4 cup grated Cheddar cheese
1 medium head broccoli
Salt (optional)
Black pepper (optional)
Paprika (optional)
3 hard boiled eggs (optional)

Prepare baked potatoes. Steam broccoli for about 7 minutes. (If adding eggs, hard-
boil 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 : 4 Preparation Time :1:00
Categories : Baked Side Dish
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large russet potatoes, Idaho potatoes or other
potatoes -- well scrubbed
4 tablespoons 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 Cost 1
Difficulty 0 Good For Crowds 10
Kid Appeal 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 :Dee Bell


Serving Size : 8 Preparation Time :0:05
Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup milk
2 tablespoons white flour
2 tablespoons 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 Complexity 0
Cost 0 Depth 1
Difficulty 1 Fanciness 2
Fat Content 5 Kid Appeal 10
Looks 2 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 :Frances Bolton


Serving Size : 6 Preparation Time :1:00
Categories : Baked Dessert
Fruit Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups finely diced rhubarb
2 cups firmly packed fresh breadcrumbs -- torn by hand
OR
3 1/2 cups loosely packed fresh breadcrumbs -- torn by hand
1 cup granulated white sugar
1/2 cup 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 : 4 Preparation Time :0:45
Categories : Baked International
Main Course Summer
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces spaghetti
1 teaspoon olive oil
1/4 teaspoon salt
2 1/2 cups grated Swiss or Muenster cheese
1/2 cup freshly grated Parmesan cheese
1 cup sliced green olives
1 cup sliced black olives
4 cups Vegetarian Spaghetti Sauce -- see recipe
1/2 cup 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 :Dee Bell


Serving Size : 8 Preparation Time :0:45
Categories : Pasta Summer
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons olive oil
3 tablespoons butter
1 medium onion -- chopped
1 cup chopped mushrooms
1/4 cup chopped green bell pepper
1 cup diced carrots
1/2 cup diced celery
1/4 cup red wine (optional)
3/4 cup tomato paste
3 cups chopped tomatoes -- fresh and peeled
OR
3 cups chopped canned tomatoes
1 tablespoon dried basil
OR
2 tablespoons minced fresh basil
1/2 teaspoon oregano
1 1/2 tablespoons thyme
1 teaspoon brown sugar
1 teaspoon 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 : 8 Preparation Time :1:30
Categories : Baked Casserole
Main Course Vegetable
Vegetable Main Course Vegetarian
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil
1 tablespoon butter
1 medium onion -- chopped
1 cup sliced mushrooms
1 large carrot -- sliced the length of the carrot, about 1/4 inch
wide
1 zucchini -- sliced into long thin strips
2 1/2 cups grated Cheddar cheese
1 small head broccoli -- sliced into long thin pieces
1 small head cauliflower -- sliced into long thin pieces
3 medium potatoes -- sliced into long thin slices
2 tablespoons butter
Salt
Black pepper

BEAT TOGETHER WELL


2 cups milk
3 eggs

TOPPING - MIX TOGETHER


1/4 cup Parmesan cheese
3 cups bread crumbs

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 : 4 Preparation Time :0:45
Categories : Baked Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large tomatoes -- round, halved, unpeeled

MIX TOGETHER WELL:


1/2 cup nonfat plain yogurt
1 1/2 teaspoons white flour
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Vegetable cooking spray or oil


1/4 cup 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 :Hanadi Rifae


Serving Size : 36 Preparation Time :1:30
Categories : Dessert Fried
International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups white wheat flour
5 tablespoons butter
3 1/2 cups water
1 teaspoon vanilla
1 teaspoon baking powder
3 eggs
1 1/2 teaspoons 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 :Hanadi Rifae


Serving Size : 4 Preparation Time :1:30
Categories : International Main Course
Meat Stew

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound ground lamb
OR
1/2 pound ground beef
1 large onion -- chopped
2 cloves garlic -- minced
4 large tomatoes -- chopped
1 6-ounce can tomato paste
Salt
1 teaspoon dried coriander
1 teaspoon cumin
1/2 teaspoon ground black pepper
1 1/8 pounds okra -- washed heads removed
1 tablespoon 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 :Joyce Tubbs


Serving Size : 10 Preparation Time :0:45
Categories : Dessert Salad

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
SAUCE
2 cups granulated white sugar
2 eggs -- beaten
6 tablespoons water
2 teaspoons vinegar
1 pound chopped roasted peanuts
12 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 :Dee Bell


Serving Size : 18 Preparation Time :0:45
Categories : Sauce Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter, bacon fat, or oil
1 medium onion -- minced
2 cloves garlic -- minced
1/4 cup water
1/4 cup coffee
1 cup tomato ketchup
1/4 teaspoon salt
1 tablespoon chili powder
1 teaspoon paprika
4 tablespoons 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 : Beef Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 small onion
1 tablespoon oil
3 tablespoons tomato ketchup
1 1/2 cups Crock Pot Roast Leftovers (see Recipe) -- shredded
AND
Any leftover gravy
2 hamburger buns
6 slices pickles (optional)

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 :Dee Bell


Serving Size : 2 Preparation Time :6:00
Categories : Beef Main Course
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound beef pot roast -- whole
2 cloves garlic
Salt
Black pepper

GRAVY
Juices from roast
1/2 tablespoon cornstarch
2 tablespoons milk
OR
2 tablespoons 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 :Susan Carlisle


Serving Size : 6 Preparation Time :1:30
Categories : Appetizer Baked
International Main Course
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound chicken breasts or thighs
1 medium onion -- chopped
3 cups chicken stock -- preferably homemade
1/2 cup chopped fresh parsley
1 stick cinnamon (3 inches long)
1/2 teaspoon ground ginger
1/8 teaspoon pepper
1/4 teaspoon saffron threads
3 eggs
8 sheets phyllo dough -- thawed
4 tablespoons butter -- melted
1 tablespoon granulated white sugar
1 teaspoon cinnamon
2/3 cup 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 : 4 Preparation Time :2:00
Categories : Fried Grilled
International Main Course
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups chicken stock
OR
3 cups canned chicken broth
4 chicken breast halves (1 1/2 pounds) -- skinned and boned

BECHAMEL COATING
5 tablespoons butter
6 tablespoons white flour
3/4 cup milk
1/4 teaspoon thyme
Salt
White pepper -- ground
1 egg -- beaten with 2 tablespoons water
1 cup dry bread crumbs
3 quarts olive oil -- for frying

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 : 10 Preparation Time :2:00
Categories : Baked Beef
International Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup millet
2 tablespoons olive oil
1 medium onion -- minced
1 medium green bell pepper -- cut into small bits
1 medium red bell pepper -- cut into small bits
3 stalks celery -- cut into small bits
2 medium clove garlic -- minced
1 tablespoon minced fresh ginger root
1 pound ground beef (optional)
1/3 cup coarsely chopped walnuts
3/4 cup fresh bread crumbs
1 tablespoon tomato paste
2 eggs -- beaten
1 cup tomato juice (optional) (omit in
vegetarian version)
1 teaspoon ground cumin
3/4 teaspoon dried red pepper flakes
1/2 cup cilantro -- minced, loosely packed
Salt
Ground black pepper

VEGETARIAN VERSION� ADD THESE:


4 ounces mushrooms -- minced
1/2 cup millet
1 egg
1 medium potato -- peeled and diced

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 :Dee Bell


Serving Size : 2 Preparation Time :0:10
Categories : Beef Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup Crock Pot Roast Leftovers (see Recipe)
1 cup potatoes -- mashed
2 pieces 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 :Dee Bell


Serving Size : 2 Preparation Time :6:00
Categories : Beef Main Course
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound beef pot roast -- whole
2 cloves garlic
Salt
Black pepper

GRAVY
Juices from roast
1/2 tablespoon cornstarch
2 tablespoons milk
OR
2 tablespoons 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 *

Beef Tenderloin with Sage, Rosemary, and Arugula

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : International Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds beef tenderloin -- center cut, trimmed
1/2 tablespoon minced fresh rosemary
3 sprigs fresh rosemary -- for garnish
1/2 tablespoon minced fresh sage
5 medium fresh sage leaves -- for garnish
2 bunches arugula, about 8 ounces
7 tablespoons extra virgin olive oil
1 1/2 tablespoons 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 :Elaine Crawford


Serving Size : 12 Preparation Time :0:45
Categories : Salad Side Dish
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
7 eggs -- hard-boiled
12 medium russet potatoes -- peeled and cooked
1 tablespoon prepared yellow mustard
3/4 cup sweet pickle relish
3/4 cup Miracle Whip
OR
3/4 cup mayonnaise
3 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 relish and mayonnaise."
Cuisine:
"American"
Yield:
"1/2 Gallon"
Ratings : Cholesterol Rating 6 Complete Meal 3
Complexity 1 Cost 2
Depth 3 Difficulty 1
Fat Content 7 Good For Crowds 10
Kid Appeal 5 Portability 10
Sweetness 3
- - - - - - - - - - - - - - - - - - -

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 :Rita "Sunny" David


Serving Size : 2 Preparation Time :1:30
Categories : Baked Main Course
Poultry Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 chicken breasts -- skinless
Salt
Pepper
Paprika
1/2 cup sliced mushrooms
1/4 cup sliced almonds
1 tablespoon lemon juice
1/2 cup chopped onions
1/8 tablespoon basil
1/8 tablespoon rosemary
1 10 3/4-ounce 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 :Dee Bell


Serving Size : 6 Preparation Time :0:20
Categories : International Main Course
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup cooked rice
1 tablespoon butter
1 clove garlic -- minced
1 15-ounce can black beans
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon ground cinnamon
6 medium flour tortillas
3/4 cup grated Cheddar or Monterey Jack cheese
6 tablespoons salsa
6 tablespoons sour cream
OR
6 tablespoons yogurt
6 tablespoons 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 :Sid Orrik


Serving Size : 5 Preparation Time :6:00
Categories : Salad Side Dish
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
15 ounces canned black beans -- rinsed and drained
1 1/2 cups chopped celery
1/4 cup chopped green onions
1/4 cup chopped cilantro
1 1/2 cups fresh salsa -- medium hot
12 ounces Mexicorn (specialty canned vegetable) -- drained
1/4 cup 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 : 10 Preparation Time :24:00
Categories : Main Course Stew
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds pork loin
1 pound dried black beans
4 cloves garlic
2 tablespoons chili powder
3 fresh hot green chili peppers
1 tablespoon ground cumin
1 teaspoon oregano
1 medium onion -- chopped
2 whole jalape�o chile peppers -- chopped
1 28-ounce can crushed tomatoes

GARNISHES
1 cup grated Cheddar cheese
1/2 cup chopped cilantro
1 cup sour cream
2 avocados -- diced
1/2 cup 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 : 10 Preparation Time :24:00
Categories : Fall Main Course
Vegetarian Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups black beans, dried
AND
2 quarts water
OR
8 cups canned black beans -- plus liquid
2 large chopped onions
2 tablespoons oil or butter
4 stalks celery -- cut in 1" slices
1/2 cup chopped green bell peppers
4 cups chopped fresh tomatoes -- peeled, cored
OR
4 cups chopped canned tomatoes
1 teaspoon salt
2 tablespoons cumin
2 teaspoons paprika
2 tablespoons chili powder
1/4 teaspoon cayenne pepper powder
OR
1/2 jalape�o chili (optional) -- minced
1/2 cup scallions or onion, for topping (optional) -- chopped
1 cup 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 : 6 Preparation Time :3:00
Categories : Appetizer Fried
International Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup dried black beans (1/2 pound)
1 medium clove garlic
1/2 small onion
1 teaspoon salt
2 tablespoons corn oil
1 cup 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 : 8 Preparation Time :6:00
Categories : International Soup
Vegetable Main Course Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups dried black beans
2 cups water
OR
2 cups chicken stock
2 tablespoons butter or oil (or combination)
1 large onion -- chopped
2 cloves garlic -- minced
3/4 cup chopped carrots
1 cup celery -- chopped
1 ham bone (optional)
OR
3 tablespoons tamari soy sauce
1 teaspoon yellow mustard powder
1/4 teaspoon crumbled thyme
1 bay leaf
1 pinch cayenne pepper powder
1 1/2 cups ham, cooked and chopped -- (optional)
2 tablespoons lemon juice
2 teaspoons 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 : 2 Preparation Time :0:15
Categories : Fried Main Course
Sandwich

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 strips bacon -- fried, crisp & chewy
4 slices bread -- toasted
4 tablespoons mayonnaise
2 leaves lettuce, iceberg or green leaf lettuce
6 tomato slices
1/8 teaspoon salt
1/8 teaspoon 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 : 6 Preparation Time :24:00
Categories : Baked Pork
Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups dried white beans -- cooked
OR
2 cups canned white beans -- liquid reserved
1 teaspoon mustard powder
1 teaspoon salt
4 tablespoons brown sugar
3 tablespoons molasses
1 tablespoon oil
1 small onion -- chopped
1/4 pound 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 : 4 Preparation Time :1:00
Categories : Fish Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 5-pound carp (5-6 pounds) -- cleaned and scaled with head and tail
intact
2 teaspoons lemon juice
3 small carrots (about 1 1/2 cups) -- peeled julienned 2-inch
3 leeks -- trimmed of dark green leaves, julienned 2-inch
1 stalk celery (about 1/2 cup) -- julienned 2-inch
2 cups Fish Stock (see Recipe)
1 cup dry white wine
1 cup 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 : 0 Preparation Time :0:45
Categories : Soup Stock

Amount Measure Ingredient -- Preparation Method


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

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 : 4 Preparation Time :0:30
Categories : International Main Course
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 1/2 pounds chicken -- cut into 8 pieces
Salt
Ground black pepper
3 tablespoons olive oil
4 medium shallots -- minced
1/2 cup dry white wine
1/4 cup tarragon vinegar or white wine vinegar
2 medium tomatoes -- peeled, seeded, chopped coarse
1 tablespoon 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 Complete Meal 5
Cost 3 Depth 5
Difficulty 2 Fanciness 3
Fat Content 2 Good For Crowds 7
Intensity 0 Intricacy 2
Kid Appeal 5 Looks 5
Portability 7 Richness 5
Serving Temperature 8 Sweetness 2
Tartness 7
- - - - - - - - - - - - - - - - - - -

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 : 4 Preparation Time :3:00
Categories : International Lamb
Main Course
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium onions (2 cups) -- chopped
2 medium carrots (1 cup) -- chopped
2 cloves garlic
1 medium leek
4 large lamb shanks, about 1 pound -- sawed crosswise into thirds
5 tablespoons olive oil
3 bay leaves
3 1/2 cups fresh chicken stock
OR
3 1/2 cups canned chicken broth
1 teaspoon salt
3 tablespoons fresh dill leaves -- loosely packed
2 lemons (1/3 cup)
2 eggs
1/2 teaspoon 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 : 4 Preparation Time :0:30
Categories : Fish 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 : 0 Preparation Time :0:45
Categories : Soup Stock

Amount Measure Ingredient -- Preparation Method


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

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 :Jack Ligon


Serving Size : 4 Preparation Time :0:30
Categories : International Side Dish
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 red cabbage -- julienned
2 tablespoons vegetable oil or corn oil
2 tablespoons cider vinegar, red wine vinegar or rice
vinegar
1/2 cup chopped onions
1 apple -- peeled, cored cut into thin slices
2 tablespoons honey or brown sugar
1/2 cup chicken stock
OR
1/2 cup vegetable broth
2 whole cloves
2 tablespoons 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 : 4 Preparation Time :0:45
Categories : International Side Dish
Vegetable
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1 chopped onion
1/2 teaspoon sesame oil
OR
1 teaspoon bacon fat
2 tablespoons brown sugar
1/2 medium head chopped red cabbage
2 tablespoons cider vinegar, rice vinegar, or raspberry
vinegar
1/4 cup dry red wine
1/4 cup 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 : 4 Preparation Time :2:00
Categories : Fish Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
FISH STOCK
fish bones (from below)
1 leek
1 onion
1 stalk celery
3 cups cold water
1 sprig fresh thyme
2 cloves garlic
1/2 teaspoon coriander seed
1 bay leaf

BRAISED RED SNAPPER


1 onion
1 leek -- white part only
1 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 julienned leek and
cook, covered, until translucent, about 1 1/2 minutes. Add the carrot, whole
garlic cloves, thyme, and crushed coriander seed and cook, covered, over low heat
for 2 minutes. Add the artichokes and white wine, stirring with a wooden spoon to
deglaze the pan.

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 : 8 Preparation Time :1:30
Categories : Salad Spring
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Italian bread -- cut in 1" slices
2 large tomatoes -- diced medium
2 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup minced fresh basil
Salt
Black pepper -- ground
1 head 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 :Trudi Barnes


Serving Size : 6 Preparation Time :0:30
Categories : Casserole Soup

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 10 3/4-ounce can beef broth
1 10 3/4-ounce can cream of celery soup
1 cup milk
1/4 cup white wine
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder -- to taste
Salt -- to taste
Black pepper -- to taste
1 1/2 cups coarsely chopped broccoli florets
1 cup grated Cheddar cheese
1 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 Good For Crowds 10
Portability 0 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 :Joyce Tubbs


Serving Size : 12 Preparation Time :0:10
Categories : Salad

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup mayonnaise
1/4 cup granulated white sugar
2 tablespoons vinegar
1 cup grated Cheddar cheese
1 head broccoli -- chopped
1/2 pound bacon -- saut�ed, crumbled
1/4 cup chopped red onion
1 tomato -- quartered

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 : 4 Preparation Time :0:20
Categories : Pasta Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons olive oil
2 tablespoons minced garlic
1/2 cup white wine
1/8 teaspoon dried red pepper flakes
3 cups chopped broccoli
2 cups chopped tomatoes or halved cherry tomatoes
12 ounces 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 :Dee Bell


Serving Size : 4 Preparation Time :1:00
Categories : Baked Main Course
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 medium onion -- chopped
1 pound kielbasa -- whole
OR
1 pound sausage meat
2 cups chopped green cabbage
OR
1/2 head green cabbage leaves
1/8 teaspoon salt
1/8 teaspoon black pepper
2 cups 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 :Dee Bell


Serving Size : 8 Preparation Time :0:05
Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup milk
3 tablespoons white flour
3 tablespoons 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 Complexity 0
Cost 0 Depth 1
Difficulty 1 Fanciness 2
Fat Content 5 Kid Appeal 10
Looks 2 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 : 20 Preparation Time :0:05
Categories : Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds butter -- melted
3/4 gallon hot sauce, Durkee
4 tablespoons celery salt
3 tablespoons garlic powder
1 cup Worcestershire sauce

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 Cost 3
Depth 3 Difficulty 0
Good For Crowds 10 Intensity 5
Portability 10 Serving Temperature 5
Spicy Hotness 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 : 4 Preparation Time :0:30
Categories : International Side Dish
Vegetable Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter or oil
1 small onion -- chopped
1/8 teaspoon salt
1/8 teaspoon turmeric
1/2 teaspoon thyme
1 cup bulgur
1 3/4 cups water
AND
1/4 cup soy sauce or tamari soy sauce
OR
2 cups vegetable stock
OR
2 cups chicken stock
OR
2 cups beef stock
3/4 cup frozen sweet peas
2 tablespoons grated carrots
2 tablespoons chopped celery
1 tablespoon chopped raisins (optional)
2 tablespoons 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 : 6 Preparation Time :1:00
Categories : International Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 quart chicken stock
OR
1 quart canned chicken stock
2 1/2 cups bulgur
5 tablespoons olive oil
Salt
Black pepper -- ground
12 ounces mushrooms
1/2 cup 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 :Marybeth Bontadelli


Serving Size : 10 Preparation Time :0:30
Categories : Bread Breakfast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 cups self-rising flour
1/4 cup cake flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon granulated white sugar
1/4 cup butter -- melted
1 egg
1 1/2 cups 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 :Marybeth Bontadelli


Serving Size : 2 Preparation Time :0:30
Categories : Bread Breakfast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 cups self-rising flour
1/4 cup cake flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon granulated white sugar
1/4 cup butter -- melted
1 egg
1 1/4 cups 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 :Frances Bolton


Serving Size : 12 Preparation Time :2:00
Categories : Baked Beef
Main Course Meat

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup long-grain white rice
2 cups water
1 large head green cabbage
1 1/2 pounds lean ground beef
3/4 pound pork sausage
1 bunch green onions -- chopped
2 cloves garlic -- crushed
OR
2 teaspoons garlic powder
Salt -- to taste
Black pepper -- to taste
1 teaspoon dried sage -- or more to taste
1 teaspoon dried marjoram -- or more to taste
2 14 1/2-ounce cans stewed tomatoes
3 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 :Dee Bell


Serving Size : 4 Preparation Time :0:45
Categories : International Main Course
Side Dish Vegetable Main Course
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups Proven�ale Stuffing -- (see recipe)
8 large green cabbage leaves
1/2 cup grated smoked Provolone cheese
1/2 cup dry white wine
OR
1/2 cup water
OR
1/2 cup broth
1 large tomato -- peeled and chopped
1/4 teaspoon 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 :Dee Bell


Serving Size : 4 Preparation Time :0:10
Categories : Saut�ed Stuffing
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil
3/4 cup onions -- chopped
2 large cloves garlic -- minced
1 large peeled tomato -- coarsely chopped
2 1/2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup bread crumbs
1/4 cup 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 : 4 Preparation Time :1:30
Categories : First Course International
Seafood Soup

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
24 small clams
1 small yellow onion
4 stalks celery
2 shallots
1 1/2 cloves garlic
1/2 carrot
2 1/2 tablespoons olive oil
1 bay leaf
1 cup water
1 1/2 cups dry white wine
1 teaspoon dried oregano
1 1/2 teaspoons dried thyme
1/4 cup tomato paste
1 pinch saffron
2 1/2 cups 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 : 6 Preparation Time :0:45
Categories : International Soup
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil or vegetable oil
1 medium red onion -- diced
1 clove garlic -- chopped
1/2 teaspoon salt
1/2 teaspoon dried oregano
4 cups chicken stock
OR
4 cups water
1/2 pound green snap beans
2 medium carrots -- peeled and diced
1 large tomato, seeded -- coarsely chopped
OR
1 cup canned tomatoes
1 cup canned garbanzo beans
OR
1/2 cup dried garbanzo beans
1/2 teaspoon Chilpotle Pur�e (optional) -- see recipe
1 medium avocado -- peeled, cut into strips
1 lime -- cut into wedges (1 wedge per person)
1 cup 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 : 4 Preparation Time :0:05
Categories : Condiment International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 can 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 *

Calico Beans

Recipe By :Joyce Tubbs


Serving Size : 12 Preparation Time :1:30
Categories : Baked Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound bacon -- cut into 1" pieces and fried. Reserve fat.
1 tablespoon bacon fat -- reserved from fried bacon
3 cups thinly sliced onions
3/4 cup packed brown sugar
1/2 teaspoon garlic salt
1/4 teaspoon dry mustard
1/2 cup tomato ketchup
1/4 cup vinegar
16 ounces canned pork and beans
16 ounces canned red kidney beans -- drained
16 ounces canned butter beans with ham
1 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 bacon and a sweet and
vinegar catsup sauce."
Yield:
"3 Quarts"
Ratings : Cholesterol Rating 2 Complete Meal 4
Cost 4 Fanciness 3
Fat Content 4 Good For Crowds 10
Portability 10 Serving Temperature 8
Sweetness 6
- - - - - - - - - - - - - - - - - - -

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 :Susan Carlisle


Serving Size : 8 Preparation Time :0:05
Categories : Appetizer Spread
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 4 1/2-ounce can chopped black olives
1 medium clove garlic -- pressed
1 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 :Cindy Vinores


Serving Size : 2 Preparation Time :0:05
Categories : Dessert Fruit Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cantaloupe
1 cup nonfat yogurt
1 cup blueberries
1 teaspoon 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 : 2 Preparation Time :0:05
Categories : Condiment International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 cup drained and minced capers
1/3 cup minced fresh parsley
1/4 teaspoon 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 : 24 Preparation Time :1:30
Categories : Baked Candy
Dessert Snack

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup butter
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
6 quarts 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 Difficulty 2
Fat Content 6 Good For Crowds 10
Kid Appeal 10 Portability 10
Sweetness 8
- - - - - - - - - - - - - - - - - - -

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 : 6 Preparation Time :0:30
Categories : Appetizer Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large onions -- sliced into rings
1 tablespoon olive oil
1 tablespoon butter
3 tablespoons cider vinegar
2 tablespoons 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 : 6 Preparation Time :0:20
Categories : Dessert Fruit Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 tablespoons butter
1 1/2 pounds pears -- ripe, firm, peeled, cored and sliced 1/4" thick
1 tablespoon granulated sugar
1 teaspoon 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 : 4 Preparation Time :0:30
Categories : Salad Summer
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large carrots
1/2 cup raisins
1/2 teaspoon salt
1 tablespoon lemon juice
1 cup sour cream
OR
1/2 cup mayonnaise
OR
1/2 cup yogurt
OR
1/2 cup any combination of the three
1/3 cup chopped pecans, almonds or roasted peanuts
OR
1/3 cup 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 Fat Content 3
Good For Crowds 10 Intensity 4
Kid Appeal 5 Portability 10
Serving Temperature 1
- - - - - - - - - - - - - - - - - - -

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 :Jack Ligon


Serving Size : 4 Preparation Time :1:30
Categories : Bread Breakfast
Dessert Fried
International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 eggs
3/4 cup brown sugar
2 tablespoons oil
2 tablespoons milk
AND
2 drops lemon juice (mix together to sour milk)
2 teaspoons sherry
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup mashed cooked carrots
3 cups white wheat flour
1/2 teaspoon salt
3 teaspoons baking soda
3 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon 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 Cost 2
Difficulty 10 Fat Content 7
Good For Crowds 10 Kid Appeal 10
Portability 10 Richness 8
Sweetness 7
- - - - - - - - - - - - - - - - - - -

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 : 6 Preparation Time :1:00
Categories : First Course Soup
Vegetable Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 tablespoons butter
6 large carrots -- coarsely chopped
2 large onions -- coarsely chopped
3 tablespoons minced fresh ginger root
6 cups chicken stock
OR
6 cups canned chicken broth
Salt
Ground black pepper
1/2 cup light cream
2 tablespoons corn oil
5 slices Italian bread -- 1/2 inch thick,crusts removed and crumb
cut into 1/2-inch cubes
3 tablespoons minced cilantro
OR
6 sprigs fresh cilantro

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 : 4 Preparation Time :0:10
Categories : Side Dish Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large carrots -- sliced 3/4" diagonal
OR
4 cups sliced carrots
1 tablespoon butter
1 small onion -- chopped
1/2 teaspoon 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 Kid Appeal 2
Looks 3 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 :Paul Rumball-Petre


Serving Size : 2 Preparation Time :0:30
Categories : Fish Main Course
Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons sweet butter
2 tablespoons virgin olive oil
2 tablespoons minced fresh ginger root
2 tablespoons minced cilantro
2 tablespoons minced onions
2 teaspoons capers
2 teaspoons caper vinegar -- reserved
2 7-ounce catfish fillets
1/4 cup white wine
4 tablespoons 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 :Dee Bell


Serving Size : 5 Preparation Time :0:30
Categories : Snack Summer
Vegetable Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup chopped cauliflower
1 teaspoon butter
1 tablespoon minced onions
2 tablespoons grated carrots (optional)
1/2 cup grated Cheddar cheese
2 tablespoons sour cream
Pepper
1 pinch paprika
1 tablespoon 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 : 4 Preparation Time :6:00
Categories : Baked Breakfast
International Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 slices bread
1/2 pound sharp Cheddar cheese -- grated
2 cups milk
1 teaspoon salt
3 eggs
5 tablespoons butter
2 tablespoons 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 : 4 Preparation Time :1:00
Categories : Fall International
Poultry Stew
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 chicken drumsticks -- about 2 pounds
1 small onion
3 cloves garlic
16 ounces canned cannellini beans, canned white
kidney beans or canned pinto beans
Salt
Fresh ground pepper
1 tablespoon oil
2 tablespoons chili powder
1 pint cherry tomatoes
1/4 cup chopped fresh coriander leaves

GARNISHES - USE ANY OR ALL-


Monterey 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 : 8 Preparation Time :2:00
Categories : Main Course Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 large tomatoes
2 large onions
3 green onions
1 green bell pepper
1/2 cup chopped fresh parsley
2 pounds okra
2 chickens, 2 1/2 to 3 pounds
Salt
Black pepper
2 teaspoons cayenne pepper
1 teaspoon white pepper
Oil -- if needed
3 cups chicken stock
2 tablespoons oil
2 tablespoons 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 : 6 Preparation Time :1:00
Categories : Casserole Main Course
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 teaspoon oil
1 onion -- chopped
3 14-ounce cans canned peeled tomatoes
1 cup white rice
2 1/2 pounds chicken parts -- optional: take off skin for low fat
cooking
1 teaspoon oregano
1 pinch salt
1 pinch black pepper

Saut� onion until transparent in oil in bottom of large pot. Add tomatoes and
liquid and uncooked rice. Add chicken. Tomato juice should cover the chicken, if
not, add water to just cover. Cook covered on medium heat, then lower to low heat
when it comes to a boil. Then add oregano, salt and pepper. Stir every 15 minutes
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 : 6 Preparation Time :3:00
Categories : Poultry Seafood
Stew

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 large cloves garlic -- minced
3 cups 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 : 3 Preparation Time :2:00
Categories : Fall Poultry
Seafood Stock
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
1 chicken carcass from 3 1/2 pound chicken
(and neck and trimmings)
3 squab carcasses (and necks and trimmings)
1 carrot -- quartered
1 stalk celery -- quartered
1 onion -- quartered
1 tomato -- quartered
1 sprig thyme, in bouquet garni
1 bay leaf
AND
2 sprigs fresh parsley
6 cups 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 : 3 Preparation Time :2:00
Categories : Fall Poultry
Seafood Stock

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup olive oil
1 chicken carcass from 3 1/2 pound chicken
(and neck and trimmings)
3 squab carcasses (and necks and trimmings)
1 carrot -- quartered
1 stalk celery -- quartered
1 onion -- quartered
1 tomato -- quartered
1 sprig thyme, in bouquet garni
1 bay leaf
AND
2 sprigs fresh parsley
6 cups 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 : 4 Preparation Time :0:30
Categories : Main Course Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large chicken breasts -- boneless
1/2 teaspoon salt
1/3 teaspoon black pepper
2 tablespoons oil
2 tablespoons butter
3 tablespoons chopped fresh chives
OR
3 tablespoons chopped green onions
1 1/2 teaspoons fresh lemon juice
2 tablespoons Brandy or cognac -- optional
3 tablespoons chopped parsley
2 teaspoons Dijon mustard
1/4 cup 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 : 4 Preparation Time :1:00
Categories : Baked International
Main Course Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup Dijon mustard -- or more if needed
2 cups fine dry breadcrumbs -- or more if needed
1 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 :Dee Bell


Serving Size : 0 Preparation Time :3:00
Categories : Grilled Main Course
Poultry Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
MARINADE
1/3 cup Italian salad dressing
1 tablespoon liquid smoke flavoring (optional),
mesquite preferable
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/8 teaspoon tabasco sauce (optional)

CHICKEN PREPARATION
10 chicken thighs -- cut up
OR
1 whole chicken -- cut up
OR
Chicken parts -- cut up
3 tablespoons garlic salt
OR
2 tablespoons Cajun seasoning salt

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 Complexity 1
Cost 3 Difficulty 1
Fat Content 3 Good For Crowds 10
Kid Appeal 10 Saltiness 8
Spicy Hotness 4
- - - - - - - - - - - - - - - - - - -

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 : 6 Preparation Time :1:00
Categories : Baked Main Course
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds chicken parts
1 1-ounce Lipton onion soup mix
4 ounces apricot jam
8 ounces 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 Complete Meal 6
Complexity 1 Cost 4
Depth 2 Difficulty 1
Fat Content 4 Good For Crowds 10
Intensity 4 Kid Appeal 9
Portability 6 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 : 4 Preparation Time :1:00
Categories : Baked International
Main Course Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 frying chicken -- quartered backbone removed (about 3
lbs.)
2 medium garlic
6 tablespoons olive oil
2 13-ounce jars marinated artichoke hearts
Salt
Fresh ground black pepper
2 teaspoons dried thyme
1 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 : 4 Preparation Time :0:15
Categories : First Course Main Course
Poultry Salad
Stir-fried Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 small red onion
1/2 head romaine lettuce
1/2 head red leaf lettuce
1 1/2 pounds chicken breasts (4 large or 6 medium) -- skinless,
boneless
1 tablespoon minced fresh thyme
3 tablespoons balsamic or red wine vinegar
Salt
Fresh ground pepper
1/3 cup 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 red-
onion vinaigrette.

Description:
"A zingy spring or summer salad, good warm or at room temperature."
Cuisine:
"American"
Source:
"Cook's Magazine May 1988"
Ratings : Cholesterol Rating 2 Complete Meal 5
Cost 5 Depth 2
Difficulty 3 Fanciness 7
Fat Content 2 Freeze-ability 0
Good For Crowds 8 Intensity 7
Intricacy 2 Kid Appeal 5
Looks 7 Portability 7
Richness 3 Serving Temperature 6
Tartness 8
- - - - - - - - - - - - - - - - - - -

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 grey-
green 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 :Marybeth Bontadelli


Serving Size : 2 Preparation Time :0:45
Categories : International Main Course
Poultry Stir-fried

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken breast -- diced
1/4 cup olive oil
4 large cloves garlic -- diced
1 1/2 cups diced new potatoes
1/2 cup diced onions
1/4 cup diced green bell peppers
12 artichoke hearts -- canned and drained, or frozen and
thawed

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 : 3 Preparation Time :0:20
Categories : International Main Course
Poultry Sauce
Stir-fried

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
THE RICE
2 cups cold water
1 cup rice

THE TOPPING
1 pound chicken breasts -- cut into strips
2 tablespoons vegetable oil
1 1-pound bag frozen vegetables -- your choice; thawed
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1 cup tomato soup
OR
1 cup tomato pur�e
2 tablespoons soy sauce
1 tablespoon 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 : 4 Preparation Time :2:00
Categories : Baked Casserole
Main Course Pasta
Poultry Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds chicken -- cooked, bones removed, meat diced, broth
reserved
1 onion -- whole
1 pound pasta shells -- cooked
1 2-ounce jar pimiento -- chopped
1 pound diced Cheddar cheese
1 cup green peas

SAUCE
4 tablespoons butter
6 tablespoons white wheat flour
2 cups 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 : 4 Preparation Time :0:20
Categories : International Main Course
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
PESTO
1/2 cup fresh basil leaves
1 tablespoon pine nuts
1 tablespoon grated Parmesan Reggiano cheese
1/2 clove garlic
1/4 cup (approximately) olive oil
4 chicken breasts -- boned and skinned
4 1/4-inch slices smoked Mozzarella (about 3
ounces)
2 tablespoons oil
1 tablespoon 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 : 6 Preparation Time :0:45
Categories : Main Course Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
TOASTED GARLIC
1/4 cup vegetable oil
12 large cloves garlic -- diced

MUSTARD CREAM SAUCE


2 tablespoons butter
1 large onion -- sliced thin
1 tablespoon white flour
1 3/4 cups chicken stock
OR
1 3/4 cups canned chicken broth
4 teaspoons Dijon mustard
4 teaspoons coarse mustard
1/3 cup heavy cream
1 1/2 teaspoons sour cream
3 tablespoons minced fresh parsley
Fresh minced chives or tarragon

CHICKEN BREASTS
6 chicken breasts (2 pounds) -- boneless, halved
Salt
Ground black pepper
1 1/2 tablespoons vegetable oil

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 sauce and decorated with
toasted garlic."
Cuisine:
"American"
Source:
"Cook's Magazine April 1990"
Ratings : Cholesterol Rating 7 Complete Meal 3
Cost 5 Depth 3
Difficulty 7 Fanciness 7
Fat Content 5 Good For Crowds 8
Intensity 8 Intricacy 3
Kid Appeal 3 Looks 5
Portability 3 Richness 8
Serving Temperature 7 Spicy Hotness 7
Tartness 8
- - - - - - - - - - - - - - - - - - -
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 :Debbie Eisenberg


Serving Size : 10 Preparation Time :1:00
Categories : Main Course Stew

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 teaspoons oil
1 onion -- chopped
1 pound ground beef (optional for non-vegetarians)
2 1 1/2-pound cans crushed tomatoes
2 1 1/2-pound cans chili beans
2 teaspoons chili powder
1/4 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 :Frances Bolton


Serving Size : 6 Preparation Time :1:00
Categories : Baked Casserole
Main Course Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken breasts -- boneless, cut in pieces
1 tablespoon oil
1 medium onion -- chopped
1 small green or red bell pepper -- chopped
1 clove garlic -- minced
1 14 1/2-ounce can stewed tomatoes (Mexican, Italian, or
chopped)
1 14 1/2-ounce can chicken stock
1 3/4 cups brown instant rice
Hot red pepper sauce -- to taste
1/2 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 powder and extra hot sauce. Also, I use a can of water
and concentrated chicken broth instead of canned broth. This dish is also just as
good without the chicken as a side dish.
Nutr. Assoc. : 26034 0 0 2236 0 5131 342 2367 20151 0 0 0

* Exported from MasterCook *

Chili Con Carne


Recipe By :Riny Bos
Serving Size : 4 Preparation Time :0:15
Categories : Beef Main Course
Stew

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 onions
1 pound ground beef
1 tablespoon chili powder
1 2-ounce jar pimiento
2 15-ounce cans pinto beans
2 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 : 6 Preparation Time :1:30
Categories : International Soup

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup olive oil
4 medium shallots -- minced
12 medium scallions -- white and green parts minced and reserved
separately
1 pound tomatillos -- quartered
1 quart chicken stock
OR
1 quart canned chicken broth
Salt
Ground black pepper
1 cup loosely packed cilantro, minced
2 medium red jalape�o chili peppers -- minced, 1 1/2 teaspoons
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 Complete Meal 3
Cost 2 Depth 7
Difficulty 0 Fanciness 7
Fat Content 1 Freeze-ability 10
Good For Crowds 10 Intensity 10
Intricacy 2 Kid Appeal 2
Looks 8 Portability 7
Richness 3 Serving Temperature 3
Spicy Hotness 9 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 : 4 Preparation Time :0:05
Categories : Condiment International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 can 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 :Dee Bell


Serving Size : 4 Preparation Time :0:10
Categories : Dessert Pudding

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 egg yolk
2 cups milk
1/4 cup white flour
1/2 cup granulated sugar
2 tablespoons cocoa
1/8 teaspoon salt
1 teaspoon vanilla

FOR CREAM PIE FILLING


1 teaspoon 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 :Jacki Barineau


Serving Size : 10 Preparation Time :2:00
Categories : Beef International
Main Course Stew

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds stew beef -- cut into pieces
OR
3 pounds round steak -- cut into pieces
3 stalks celery -- sliced
2 pounds onions -- sliced, then cut in half
1 pound small mushrooms
Soy sauce
Salt
Pepper
1 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 : 16 Preparation Time :0:10
Categories : Condiment Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 teaspoon grated orange zest
3 tablespoons orange juice
1 teaspoon grated lemon zest
1 teaspoon lemon juice
1 teaspoon lime peel
1 teaspoon lime juice
3 tablespoons minced fresh parsley
1/4 pound 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 *

Clam Chowder

Recipe By :Marybeth Bontadelli


Serving Size : 4 Preparation Time :0:20
Categories : Seafood Soup

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 6 1/2-ounce can baby clams (Geisha)
8 ounces clam juice
4 slices bacon -- diced
1 medium onion -- diced
2 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 : 6 Preparation Time :24:00
Categories : Baked Breakfast
Casserole Main Course
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
SET ASIDE TO LAYER PAN:
3 cups cubed French bread
1 1/2 cups cubed Cheddar cheese -- can use any kind, sharp will make
it richer
3 cups cubed ham

BEAT TOGETHER:
6 eggs
3 cups milk
1 Dash pepper
3 tablespoons white wheat flour
1 tablespoon dry mustard
4 tablespoons butter -- melted

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 : 0 Preparation Time :1:00
Categories : Baked Condiment
International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 small fresh coconut (about 1 1/4 pounds)
2 1/2 cups 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 :Sharon Rountree


Serving Size : 4 Preparation Time :0:30
Categories : Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup milk
1 cup heavy cream
1/2 cup granulated white sugar
1/2 teaspoon vanilla

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
MEAT MIXTURE
1/4 cup chopped onions
1 tablespoon oil
2 cups diced ham -- cooked
OR
2 cups chicken -- cooked
OR
2 cups beef -- cooked
OR
2 cups fish -- cooked
3 tablespoons minced celery
1 tablespoon minced green bell pepper
1 tablespoon minced fresh parsley (optional)
OR
1 teaspoon dried oregano (optional)
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
OR
1 pinch cayenne pepper
2 teaspoons lemon juice
2 tablespoons cracker meal, breadcrumbs or white flour
1 egg

ROLLING MIXTURE
2 cups fresh bread crumbs
2 eggs

Oil -- for frying


White Sauce - Medium Thin -- (see recipe)

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 :Dee Bell


Serving Size : 8 Preparation Time :0:05
Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup milk
1 1/2 tablespoons white flour
1 1/2 tablespoons 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 : 8 Preparation Time :1:00
Categories : Beef Meat
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds potatoes
2 ounces salt
1 small onion
2 pounds pork loin
1 pound beef
1/3 teaspoon black pepper -- or to taste
1/3 teaspoon ground allspice -- or to taste
3 quarts boiling water -- with salt added
1 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 : 15 Preparation Time :1:00
Categories : Appetizer Fried
International Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups fresh corn (from 3 ears)
OR
1 1/2 cups frozen corn

2 ounces salmon caviar


2 ounces golden caviar
1/4 cup sour cream

CORNCAKE BATTER
1 tablespoon yellow cornmeal
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs
3 tablespoons cake flour
1 cup sour cream
1/4 cup 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 :Dee Bell


Serving Size : 12 Preparation Time :0:15
Categories : Breakfast Fried
Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups corn� uncooked or thawed
1 egg -- well beaten
1 1/2 teaspoons granulated sugar
1/3 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon butter
1/4 cup white flour
1/2 teaspoon 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 Complexity 0
Cost 1 Difficulty 1
Fanciness 3 Fat Content 3
Kid Appeal 10 Looks 5
Serving Temperature 9 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 :Dee Bell


Serving Size : 4 Preparation Time :1:00
Categories : Baked Side Dish
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups fresh corn kernels
2 tablespoons butter
1/2 small onion -- chopped
1/4 cup minced green or red bell peppers
2 eggs -- lightly beaten
2 cups milk -- hot
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon 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 with eggs and milk. A
Hoosier adaptation of a Southern favorite."
Cuisine:
"American"
Ratings : Cholesterol Rating 1 Complete Meal 3
Complexity 1 Cost 1
Depth 2 Difficulty 1
Good For Crowds 9 Intensity 2
Kid Appeal 7 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 :Dee Bell


Serving Size : 3 Preparation Time :0:10
Categories : Salad Summer
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 cups fresh corn kernels
OR
2 1/2 cups frozen corn -- thawed
1/2 cup chopped cucumber
2 tablespoons minced green bell pepper
1 tablespoon minced red bell pepper
1 tablespoon chopped chives
OR
2 teaspoons finely minced onions
3 tablespoons raspberry vinegar or white wine vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon 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 Complete Meal 3
Complexity 1 Cost 1
Difficulty 1 Fanciness 3
Fat Content 1 Good For Crowds 10
Kid Appeal 3 Portability 8
Serving Temperature 3
- - - - - - - - - - - - - - - - - - -

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 : 12 Preparation Time :0:30
Categories : Side Dish Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups corn kernels - from 8 ears
OR
4 cups frozen corn kernels

RED-PEPPER BUTTER SAUCE


2 large shallots
1/2 small red bell pepper
OR
2 tablespoons chopped pimiento
4 1/2 tablespoons white wine vinegar
3/4 cup white wine
1/2 teaspoon fresh ground black pepper
3/4 pound butter
Salt
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 : 4 Preparation Time :0:30
Categories : Fried International
Main Course Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Swiss chard
1/2 cup white flour
1/2 cup yellow cornmeal
1/2 teaspoon cayenne pepper powder
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon lemon juice
1 medium clove garlic
2 tablespoons olive oil
1 pound 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 : 18 Preparation Time :6:00
Categories : Appetizer Baked
Beef International
Main Course Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds beef livers
OR
1 1/2 pounds pork livers
1/2 cup heavy cream
1/2 pound pork fat
1 1/2 pounds pork -- boneless
1 large onion -- chopped
1 tablespoon butter
2 cloves garlic -- crushed
1 tablespoon dried basil
1 tablespoon dried thyme
2 eggs
1 tablespoon salt
1 1/2 teaspoons black pepper
1 tablespoon white flour
1/3 cup brandy
3 slices barding fat
3 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 :Dee Bell


Serving Size : 5 Preparation Time :0:10
Categories : International Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/3 cups couscous
2 cups water
2 tablespoons butter
1 1/2 teaspoons 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 : 12 Preparation Time :1:00
Categories : Appetizer International
Main Course Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
SALSA
4 tomatoes
1 clove garlic
1/2 yellow onion
1/2 cup minced fresh coriander leaves
1 jalape�o chile or hot pepper
Salt
Fresh ground black pepper

GUACAMOLE
1 fresh Italian plum tomato
1 jalape�o chile pepper -- fresh or pickled
1 lime
1 tablespoon chopped fresh coriander leaves (optional)
1 avocado
Salt
Fresh ground black pepper

QUESADILLAS
1 pound Monterey Jack cheese (about 4 cups) -- shredded
6 jalape�o chile peppers
6 ounces butter
12 8-inch flour tortillas
1 pound fresh crabmeat
Salt
Fresh ground black pepper

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 : 12 Preparation Time :0:45
Categories : Seafood Soup

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 head Savoy cabbage or green cabbage
1 Spanish onion
3 ounces smoked trout
OR
3 ounces smoked salmon
1 1/2 quarts chicken stock
1 tablespoon fresh thyme
OR
1 pinch dried thyme
3 cups 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 :Dee Bell


Serving Size : 4 Preparation Time :0:15
Categories : Breakfast Main Course
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon butter
1/2 small onion -- diced
3 cups sliced mushrooms
3 cups White Sauce - Medium -- see recipe
1/8 teaspoon salt
1/8 teaspoon black pepper
3/4 cup grated Parmesan cheese (optional)
4 eggs -- hard boiled
4 slices bread -- toasted
1/8 teaspoon 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 :Dee Bell


Serving Size : 8 Preparation Time :0:05
Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup milk
2 tablespoons white flour
2 tablespoons 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 Complexity 0
Cost 0 Depth 1
Difficulty 1 Fanciness 2
Fat Content 5 Kid Appeal 10
Looks 2 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 :Marybeth Bontadelli


Serving Size : 6 Preparation Time :1:00
Categories : Baked Side Dish
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boiling onions
2 tablespoons butter
2 tablespoons white wheat flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Parmesan cheese
2 tablespoons 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 :Dee Bell


Serving Size : 4 Preparation Time :0:15
Categories : Breakfast Main Course
Vegetable Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package frozen spinach -- thawed and drained
OR
2 cups chopped fresh spinach
3 cups White Sauce - Medium -- see recipe
1/8 teaspoon salt
1/8 teaspoon black pepper
4 slices bread -- toasted
4 eggs -- hard boiled
1/8 teaspoon 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 Complete Meal 9
Complexity 1 Cost 2
Difficulty 1 Fat Content 3
Good For Crowds 5 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 :Dee Bell


Serving Size : 8 Preparation Time :0:05
Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup milk
2 tablespoons white flour
2 tablespoons 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 Complexity 0
Cost 0 Depth 1
Difficulty 1 Fanciness 2
Fat Content 5 Kid Appeal 10
Looks 2 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 : 8 Preparation Time :2:00
Categories : Fall International
Soup Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds chestnuts (8 cups) fresh, whole -- peeled
1 medium onion
12 medium shallots
4 stalks celery
5 ounces sliced prosciutto
3 tablespoons butter
2 1/2 quarts chicken stock -- unsalted
1 teaspoon fennel seeds
1 bay leaf
1/2 teaspoon salt
1/2 cup heavy cream
1/2 teaspoon fresh ground white pepper
1/4 cup dried c�pes or porcini mushrooms

PREPARATION: Adjust oven rack to middle position and heat oven to 400�F. With a
small, sharp knife, slit the outer shell of each chestnut, put them in a shallow
baking pan, and roast until tender, 15 to 20 minutes. Peel off the outer shells
and inner skins while still warm. Reheat if the chestnuts cool and become
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 :Dee Bell


Serving Size : 6 Preparation Time :0:10
Categories : Salad

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
MIX TOGETHER WELL:
1 cup mayonnaise and
3 teaspoons cider vinegar
OR
2 teaspoons cider vinegar
AND
1 teaspoon lemon juice
1/4 teaspoon granulated sugar
1/4 teaspoon celery seeds or caraway seeds
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon finely minced onions
3 cups shredded green cabbage
2 cups red cabbage
2 carrots -- grated
1/2 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 Complexity 1
Difficulty 1 Fat Content 4
Good For Crowds 10 Kid Appeal 5
Portability 9 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 : 6 Preparation Time :0:15
Categories : Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter
1 medium shallot -- minced
1 medium clove garlic -- minced
1/2 teaspoon minced fresh thyme
OR
1/4 teaspoon dried thyme
1/2 package cremini mushrooms -- sliced thin
1/4 cup beef stock
OR
1/4 cup canned beef broth
1/4 cup 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 *

Creole Jambalaya

Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : Main Course Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups rice
1 tablespoon butter
1 slice ham
1/2 pound chaurice sausage -- if not available, use any well-
seasoned smoked sausage
1 cup shrimp -- boiled
1 onion -- chopped
2 Creole tomatoes or tomatoes
1 green bell pepper -- chopped
1 sprig fresh thyme
2 bay leaves
Pinch ground cloves
1 tablespoon minced garlic
1 tablespoon minced fresh parsley
1 1/2 pints 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 :Dee Bell


Serving Size : 2 Preparation Time :6:00
Categories : Beef Main Course
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound beef pot roast -- whole
2 cloves garlic
Salt
Black pepper

GRAVY
Juices from roast
1/2 tablespoon cornstarch
2 tablespoons milk
OR
2 tablespoons 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 *

Croutons

Recipe By :Dee Bell


Serving Size : 8 Preparation Time :0:15
Categories : Baked International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup butter
3 cloves garlic -- finely minced
2 cups 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 : 4 Preparation Time :0:15
Categories : Main Course Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt
Ground black pepper
1 1/2 pounds chicken breast halves -- without skin, boneless cut into
1" strips
2 eggs -- beaten
1 cup dehydrated potato flakes
1/4 cup olive oil
1 1/2 quarts 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 Complete Meal 5
Cost 7 Depth 3
Difficulty 2 Fanciness 7
Fat Content 3 Good For Crowds 8
Intensity 7 Intricacy 2
Kid Appeal 7 Looks 7
Portability 3 Richness 8
Serving Temperature 8 Spicy Hotness 2
Sweetness 7 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 : 4 Preparation Time :0:05
Categories : Condiment International
Sauce Side Dish
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 small cucumber -- peeled seeded and diced
2 cups 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 :Dee Bell


Serving Size : 8 Preparation Time :0:15
Categories : International Soup
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons olive oil
2 cloves garlic -- minced
1 small onion -- chopped
2 cups diced zucchini
2 stalks celery -- chopped
1 large carrot -- grated
2 16-ounce cans chicken
OR
2 16-ounce cans vegetable stock
1 14 1/2-ounce can stewed tomatoes
1/2 cup elbow macaroni -- uncooked
1 pound canned cannellini beans, canned baby
flageolet beans or beans
1 cup frozen sweet peas -- thawed
1/2 cup grated Parmesan cheese
Salt
Black pepper

Saut� garlic and onion in oil until light golden. Add celery and zucchini and
saut� for 2 minutes more. Add all of the rest of the ingredients except the
Parmesan cheese. Simmer for 10 minutes, stirring a few times, or until the pasta
is cooked al dente. Stir in the Parmesan cheese, salt and pepper to taste and
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 : 4 Preparation Time :0:05
Categories : Condiment International
Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup mayonnaise
1 teaspoon curry powder
1 tablespoon chives
1 teaspoon sherry vinegar
1/4 teaspoon salt
1/4 teaspoon 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 :Hanadi Rifae


Serving Size : 6 Preparation Time :1:30
Categories : International Soup

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup lentils
2 large cloves garlic -- crushed
3 large potatoes -- cut into fourths
1 onion -- coarsely chopped
1/2 teaspoon spices
OR
1/2 TEASPOON MIXED TOGETHER:
Cumin
Cinnamon
Cloves
Cardamom

1/2 teaspoon curry powder


1 1/2 teaspoons salt
6 cups water
1 6-ounce can tomato paste
3 dried lemons
1 1/2 tablespoons fresh cilantro
OR
1 teaspoon ground coriander

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 : 6 Preparation Time :0:45
Categories : International Main Course
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- chopped
3 tablespoons olive oil
1 large clove garlic -- minced
2 stalks celery -- chopped
2 tablespoons red wine vinegar
1/2 cup dry red wine
6 tomatoes -- peeled, seeded and diced
1 tablespoon tomato paste
1/2 cup water
2 teaspoons fresh parsley -- minced
Pinch granulated sugar
Salt and black pepper
1 1/2 pounds salmon -- cut in thick slices
OR
1 1/2 pounds halibut -- cut in thick slices
OR
1 1/2 pounds cod -- cut in thick slices
OR
1 1/2 pounds smelt -- cut in thick slices
OR
1 1/2 pounds red snapper -- cut in thick slices
4 clams -- scrubbed (4 to 6 clams)
1/2 pound shrimp
OR
1/2 pounds sea scallops
OR
1/2 pounds 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 : 12 Preparation Time :0:30
Categories : Fried Side Dish
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pickled okra
2 eggs
1/2 cup milk
1 teaspoon hot pepper sauce
1/2 cup white flour
1/2 cup 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 Complete Meal 3
Cost 5 Depth 2
Difficulty 2 Fanciness 2
Fat Content 7 Good For Crowds 7
Intensity 7 Intricacy 0
Kid Appeal 3 Looks 5
Portability 3 Richness 7
Serving Temperature 8 Spicy Hotness 7
Sweetness 2 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 : 6 Preparation Time :0:05
Categories : Dessert Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons butter
1/2 cup heavy cream
1/2 cup brown sugar
1/2 cup Dutch process cocoa
1 tablespoon 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 : 16 Preparation Time :24:00
Categories : Appetizer Side Dish
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds whole green beans -- trim off ends
1 teaspoon cayenne pepper powder
4 cloves garlic
1/4 teaspoon salt
4 sprigs fresh dill
2 1/2 cups water
2 cups 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 :Frances Bolton


Serving Size : 6 Preparation Time :2:00
Categories : Baked Main Course
Vegetable Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tomatoes
2 potatoes
2 carrots
2 zucchini
1 globe eggplant
1 onion
10 ounces frozen sweet peas
1 teaspoon Tabasco sauce
1/2 cup brown rice -- dry
1/2 cup oil
1/2 pound 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 :Donna Berge


Serving Size : 8 Preparation Time :0:20
Categories : Candy Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup peanut butter
1 cup corn syrup
1 1/2 cups powdered sugar
1 1/2 cups 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 :Dee Bell


Serving Size : 3 Preparation Time :0:20
Categories : Main Course Salad
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 eggs -- hard boiled
2 tablespoons mayonnaise
1 1/2 teaspoons mustard� preferably French's
2 teaspoons rice vinegar, cider vinegar, or leftover
pickle juice
1 1/2 teaspoons granulated sugar
1/4 teaspoon salt
1 stalk celery -- minced
2 teaspoons 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 :Marybeth Bontadelli


Serving Size : 4 Preparation Time :0:45
Categories : Baked Main Course
Side Dish Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium globe eggplant -- peeled and cubed
2 eggs
1/2 cup finely chopped onions
1 cup crushed soda crackers
4 ounces 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 : 4 Preparation Time :0:45
Categories : Appetizer International
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon capers
1 small globe eggplant (about 10 ounces)
3 green olives
1 small onion
1 stalk celery
1/4 cup olive oil
2 teaspoons tomato paste
2 teaspoons red wine vinegar
Salt
1 pinch cayenne pepper
4 slices 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 :Elaine Crawford


Serving Size : 6 Preparation Time :1:30
Categories : Baked Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
PIZZA CRUST DOUGH
1/2 teaspoon granulated white sugar
2 tablespoons granulated white sugar
2 tablespoons oil
3/4 cup warmed water
2 3/4 cups white wheat flour

SAUCE
1 15-ounce can pizza sauce
1 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 canned soup and pizza
sauce."
Cuisine:
"American"
Yield:
"1 Pizza"
Ratings : Cholesterol Rating 0 Complete Meal 8
Complexity 2 Cost 2
Depth 3 Difficulty 2
Fat Content 3 Freeze-ability 10
Kid Appeal 10 Portability 6
Serving Temperature 10
- - - - - - - - - - - - - - - - - - -

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 : 6 Preparation Time :0:30
Categories : Main Course Vegetable
Vegetable Main Course Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 large globe eggplant -- cut in cubes, leave skin on
1 green bell pepper -- chopped
1 medium onion -- chopped
1 clove garlic -- chopped
2 eggs -- beaten
1 1/2 cups 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 : 12 Preparation Time :0:10
Categories : International Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 cups chicken stock
1 clove garlic -- chopped
1/2 teaspoon oregano
1/2 teaspoon cumin
8 tablespoons chili powder
1/2 teaspoon garlic salt
1/2 cup white wheat flour
1/4 cup 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 :Amy Walters


Serving Size : 12 Preparation Time :2:00
Categories : Bread Breakfast
Fried Snack

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup warm water
1 small cake yeast
3/4 cup hot water
1 1/2 tablespoons shortening
1/2 cup evaporated milk
2 3/4 cups granulated sugar
1 teaspoon salt
2 3/4 cups all-purpose flour -- or more, if needed
1 tablespoon lemon juice
1 egg -- slightly beaten
1 teaspoon 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 :Frances Bolton


Serving Size : 96 Preparation Time :4:00
Categories : Christmas Cookie
Dessert Fried
Snack

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 eggs
3 tablespoons heavy cream
1/4 cup granulated white sugar
1 1/2 teaspoons butter -- melted
1 teaspoon brandy extract
OR
1 tablespoon brandy
1/2 teaspoon salt
1/2 teaspoon cardamom
2 cups all-purpose flour plus
1 cup 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 : 4 Preparation Time :0:45
Categories : Fall International
Main Course Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 sun-dried tomatoes
2 ounces goat cheese
1/2 pound sweet Italian sausages
2 medium cloves garlic
1/2 cup chicken stock
2 tablespoons salt
12 ounces dried fettuccine
3 tablespoons 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 : 12 Preparation Time :0:10
Categories : Condiment Fall
International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons 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 *

Fish Stock

Recipe By :
Serving Size : 0 Preparation Time :0:45
Categories : Soup Stock

Amount Measure Ingredient -- Preparation Method


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

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 :Steve Upstill


Serving Size : 4 Preparation Time :0:10
Categories : Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 eggs
1 tablespoon olive oil
1/4 teaspoon salt
1/2 cup semolina flour, whole wheat flour or white
flour
1 cup (or more) white flour

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 : 4 Preparation Time :0:30
Categories : Appetizer Baked
Main Course Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Pizza Dough -- (see recipe)
2 artichoke hearts -- marinated
1 tomato
1/4 pound mushrooms
8 ounces Fontina cheese (2 2/3 cups) -- grated
2 tablespoons butter
Salt
Fresh ground black pepper
1/4 pound thinly sliced prosciutto
2 tablespoons 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 : 12 Preparation Time :2:00
Categories : Baked Bread

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 package active dry yeast
OR
1/3 ounce compressed yeast
1 1/4 cups lukewarm water
2 tablespoons oil
3 1/2 cups all-purpose flour
1 teaspoon 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 :Elaine Beattie


Serving Size : 8 Preparation Time :0:05
Categories : Condiment International
Salad

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup granulated white sugar
OR
2/3 cup sugar substitute
1/2 cup cider vinegar
1/3 cup tomato ketchup
1 teaspoon salt
2 tablespoons grated onion
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1/2 cup safflower oil
1/2 cup 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 :Dee Bell


Serving Size : 28 Preparation Time :0:10
Categories : Condiment

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil or corn oil
1/2 small onion
1 1/2 cups corn kernels
4 tablespoons chopped roasted red peppers
1 tablespoon minced green bell peppers
1 green onion -- chopped
1 seeded ancho chili (optional) -- chopped
1 1/2 tablespoons raspberry vinegar
1/2 tablespoon lime juice or equal measure of more
vinegar (optional)
2 teaspoons granulated sugar
1 teaspoon 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 *

Fresh Pesto

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : International Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups fresh basil
OR
2 cups fresh spinach
OR
2 cups fresh parsley
3/4 cup Parmesan cheese
1/2 cup chopped walnuts
2 large cloves garlic
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
2/3 cup 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 :Dee Bell


Serving Size : 4 Preparation Time :0:30
Categories : Main Course Salad
Summer Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 medium (to large) tomatoes -- washed, cored
1/2 Corn Salad -- (see recipe)
4 leaves lettuce (optional) -- washed and dried
4 sprigs parsley, for garnish (optional)
3 tablespoons 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 Complete Meal 8
Complexity 1 Cost 3
Fanciness 4 Good For Crowds 9
Kid Appeal 3 Portability 9
Serving Temperature 2
- - - - - - - - - - - - - - - - - - -

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 :Dee Bell


Serving Size : 3 Preparation Time :0:10
Categories : Salad Summer
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 cups fresh corn kernels
OR
2 1/2 cups frozen corn -- thawed
1/2 cup chopped cucumber
2 tablespoons minced green bell pepper
1 tablespoon minced red bell pepper
1 tablespoon chopped chives
OR
2 teaspoons finely minced onions
3 tablespoons raspberry vinegar or white wine vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon 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 Complete Meal 3
Complexity 1 Cost 1
Difficulty 1 Fanciness 3
Fat Content 1 Good For Crowds 10
Kid Appeal 3 Portability 8
Serving Temperature 3
- - - - - - - - - - - - - - - - - - -

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 :Dee Bell


Serving Size : 4 Preparation Time :0:30
Categories : Main Course Salad
Summer Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 medium tomatoes -- washed, cored
OR
4 large tomatoes -- washed, cored
4 leaves lettuce (optional) -- washed & dried
1/2 Rice Salad -- (see recipe)
2 hard boiled eggs, for garnish (optional)
1/8 teaspoon paprika (optional) -- as garnish for the hard boiled egg
4 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 Complete Meal 8
Complexity 2 Cost 3
Fanciness 4 Good For Crowds 9
Kid Appeal 5 Portability 9
Serving Temperature 2
- - - - - - - - - - - - - - - - - - -

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 :Joyce Tubbs


Serving Size : 8 Preparation Time :1:00
Categories : Main Course Poultry
Seafood Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups cooked brown rice
5 eggs -- cooked, chopped
1 bunch green onions
1/2 cup chopped celery
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 cup mayonnaise
1 1/2 cups cubed chicken -- cooked
OR
1 1/2 cups tuna -- as a substitute
OR
1 1/2 cups turkey -- as a substitute
OR
1 1/2 cups 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 :Dee Bell


Serving Size : 4 Preparation Time :0:30
Categories : International Main Course
Salad Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 medium tomatoes -- washed, cored
OR
4 large tomatoes -- washed, cored
Tuna Spread - any variation -- (see recipes)
4 leaves lettuce (optional) -- washed and dried
2 hard-boiled eggs, for garnish (optional)
1/8 teaspoon paprika (optional) -- as garnish for the hard-boiled egg
4 sprigs parsley sprigs, for garnish (optional)
3 tablespoons 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 :Dee Bell


Serving Size : 2 Preparation Time :0:05
Categories : Main Course Seafood
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces canned tuna -- drained
2 tablespoons mayonnaise

FOR BASIC TUNA SPREAD ADD:


1 stalk celery -- minced
2 tablespoons pickle relish

FOR INDIAN TUNA SPREAD ADD:


2 tablespoons chopped peanuts
1 1/2 teaspoons minced onions
1 tablespoon chopped raisins
1/4 teaspoon curry

FOR HOOSIER TUNA SPREAD ADD:


2 tablespoons corn -- cooked or fresh
2 teaspoons minced green bell pepper, red bell
peppers, or roasted red peppers
1 teaspoon 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 *

Friday Night Brisket

Recipe By :
Serving Size : 6 Preparation Time :4:00
Categories : Beef Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 1/2 pounds beef brisket
1 package onion soup mix
1 slice white bread -- crusts trimmed
1 tablespoon Dijon mustard
1 cup water
1 cup 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 : 4 Preparation Time :0:20
Categories : Dessert Fried
International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
APRICOT SAUCE
1/4 cup apricot jam
1/2 tablespoon dark rum

FRIED BEER BATTER-COATED STRAWBERRIES


2 quarts pure olive oil -- for frying
2/3 cup white flour
2/3 cup beer
1 1/2 tablespoons granulated sugar
16 large strawberries
2 tablespoons 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 : 12 Preparation Time :24:00
Categories : Bread Dessert
Fried International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup vegetable oil
4 lemon zest (2 by 1/2-inch strips)
2 cinnamon (2 1/2-inch sticks)
1/2 cup dry white wine
2 cups white flour
1 cup honey
3 tablespoons powdered sugar
1/4 teaspoon ground cinnamon
2 quarts 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 1/8-
inch 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 : 12 Preparation Time :4:00
Categories : Fried Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups milk
Salt
Pepper
1 cup quick grits plus
2 tablespoons quick grits
1/2 cup heavy cream
4 whole eggs
AND
8 egg yolks
1 1/2 cups white flour
1 1/2 cups 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 : 6 Preparation Time :2:00
Categories : Appetizer Fried
International Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
STUFFED MUSSELS
24 medium mussels -- scrubbed and "beards" trimmed
1 tablespoon olive oil
1/2 small onion -- minced
3 tablespoons minced ham
1 medium clove garlic -- minced
1/4 cup dry bread crumbs
1/2 teaspoon paprika
1 1/2 tablespoons minced parsley
2 teaspoons dry sherry
Salt
Ground black pepper

B�CHAMEL COATING
3 tablespoons butter
1/4 cup white flour
1/2 cup milk
Salt
Ground white pepper

2 quarts olive oil -- for frying


1 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
1 egg -- beaten with 2 tablespoons water

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 half-
shells; 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�chamel-
coated 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 : 4 Preparation Time :0:30
Categories : Appetizer Fall
Fried Side Dish
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds pumpkin -- peeled and seeded
OR
2 large sweet potatoes -- ( 2 to 3 )
3/4 cup white flour
1/2 teaspoon salt
3/4 teaspoon cayenne pepper
1 cup milk
2 cups peanut oil for frying
1/4 cup 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 : 4 Preparation Time :1:30
Categories : Appetizer Fried
International Main Course
Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup white wine vinegar
1/2 teaspoon paprika
1/2 teaspoon dried red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon thyme
3 medium cloves garlic -- minced
1 bay leaf
Salt
1 1/2 pounds swordfish -- cut in 1" pieces
3 quarts olive oil -- for frying
1/2 cup 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 :Dee Bell


Serving Size : 4 Preparation Time :0:10
Categories : Dessert Sauce
Topping

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup butter
6 tablespoons cocoa
1 cup granulated sugar
1/2 cup 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 Depth 3
Difficulty 1 Fat Content 6
Good For Crowds 10 Kid Appeal 10
Richness 9 Serving Temperature 8
Sweetness 9
- - - - - - - - - - - - - - - - - - -

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 :Susan Carlisle


Serving Size : 8 Preparation Time :2:00
Categories : International Main Course
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 chicken -- boned
1 1/4 pounds ground chicken or turkey
2 sweet Italian sausages
2 tablespoons chopped parsley
1 cup crushed stuffing
2 tablespoons currants -- optional
1 cup 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 :Jack Ligon


Serving Size : 4 Preparation Time :0:15
Categories : Breakfast Fried
International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 eggs
3/4 cup milk
1/8 teaspoon salt
1/2 teaspoon granulated white sugar
1 1/2 cups white wheat flour
2 tablespoons 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 :Karen Beckman


Serving Size : 5 Preparation Time :0:20
Categories : International Pasta
Salad Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup fresh herbs, a combination of: fresh
basil, fresh oregano, fresh thyme and
fresh parsley
2 pounds tomato -- diced
1 pinch salt
1 pinch black pepper
1/4 cup olive oil
1 pound penne
1 cup 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 : 6 Preparation Time :2:00
Categories : Pasta Salad
Side Dish Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup elbow macaroni -- cooked, rinsed with cold water, and
drained
2 tablespoons cider vinegar
1 cup mayonnaise
1 teaspoon salt
2 tablespoons fresh dill
OR
2 teaspoons dried dill
1/8 teaspoon pepper
1 cup chopped cucumber -- seeded
1 cup quartered cherry tomatoes
1/2 cup 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 : 6 Preparation Time :6:00
Categories : Beef Grilled
Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 sirloin steaks

MARINADE
1/2 cup olive oil
1/2 cup cilantro -- chopped
1 teaspoon black pepper
4 cloves garlic -- chopped
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 : 4 Preparation Time :0:10
Categories : International Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 small fresh hot pepper -- crushed
OR
1/4 teaspoon dried red pepper flakes
1 clove garlic
1 scallion -- green part only
4 sprigs fresh coriander -- stems only
1/2 teaspoon minced fresh ginger root
1 pinch granulated sugar
1/2 cup vegetable oil
1 teaspoon 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 :Joyce Tubbs


Serving Size : 6 Preparation Time :3:00
Categories : Baked Beef
International Main Course
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup applesauce
1 1/2 pounds ground beef
1/2 pound ground pork
1/2 cup chopped onions
1 cup breadcrumbs
1 egg -- beaten
3 tablespoons tomato ketchup
2 teaspoons salt
1/4 teaspoon 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 : 6 Preparation Time :24:00
Categories : International Lamb

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 stalk (1-inch) fresh ginger root
2 medium cloves garlic
1 large orange
2 tablespoons soy sauce
1 tablespoon dark sesame oil
2 racks lamb -- chine bones removed and ribs "frenched" (about 1
1/4 lbs. each)

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 :Riny Bos


Serving Size : 4 Preparation Time :3:00
Categories : Beef International
Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds beef chuck
4 onions -- chopped
2 ounces butter
2 cups beef bouillon
3 tablespoons tomato ketchup
2 teaspoons paprika -- or more to taste
Pepper
Salt
1 1/2 tablespoons 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 :Lisa Dugoni


Serving Size : 8 Preparation Time :1:00
Categories : International Side Dish
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup granulated white sugar
1 tablespoon white wheat flour -- heaping
1 tablespoon mustard powder
1/2 teaspoon salt
2 eggs
1 cup cider vinegar
12 potatoes
Garlic salt
Pepper
Onion flakes
1 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 : Bread Breakfast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups white wheat flour (2 to 3 cups)
1 cup milk -- more or less
1 teaspoon salt
1 teaspoon 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 : 8 Preparation Time :3:00
Categories : Baked International
Side Dish Vegetable
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 1/2 pounds potatoes
2 small cloves garlic
2 medium scallions
2 teaspoons fresh thyme -- minced
1/2 teaspoon fresh ground nutmeg
1 3/4 teaspoons salt
1/2 teaspoon fresh ground white pepper
3 cups half and half -- or as needed
OR
3 cups light cream -- or as needed
2 tablespoons 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 scallion-
garlic 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 : 6 Preparation Time :1:30
Categories : Appetizer International
Salad Side Dish
Spring Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups milk
Salt
4 pounds green bananas -- halved crosswise
2/3 cup balsamic vinegar
Ground black pepper
1 2/3 cups olive oil
1 cup Kalamata olives -- pitted, quartered
4 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 1/2-
inch 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 cross-
cultural 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 : 6 Preparation Time :0:15
Categories : International Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon butter
1 medium clove garlic -- minced
2/3 cup red wine
1/2 cup beef stock
OR
1/2 cup canned beef broth
1/4 cup heavy cream
1 tablespoon 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 : 6 Preparation Time :0:30
Categories : Grilled International
Side Dish Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large russet potatoes -- cut into wedges
1 bunch broccoli -- cut into spears
3 red bell peppers -- cut into quarters
1/2 cup 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 :Dee Bell


Serving Size : 2 Preparation Time :0:15
Categories : Main Course Sandwich
Snack

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 slices bread
1 tablespoon butter

ANY COMBINATION OF:


1 cup grated Cheddar cheese, Swiss cheese or
Feta cheese
2 slices tomatoes (optional)
1 teaspoon 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 :Dee Bell


Serving Size : 2 Preparation Time :0:10
Categories : Lunch Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 slices bread
2 tablespoons butter -- softened
2 1/2 tablespoons peanut butter
1 1/2 tablespoons 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 : 6 Preparation Time :24:00
Categories : Beef Main Course
Amount Measure 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 : 6 Preparation Time :0:15
Categories : Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1 medium shallot -- minced
1 medium clove garlic -- minced
1/2 teaspoon minced fresh thyme
OR
1/4 teaspoon dried thyme
1/2 package cremini mushrooms -- sliced thin
1/4 cup beef stock
OR
1/4 cup canned beef broth
1/4 cup 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 : 6 Preparation Time :24:00
Categories : Main Course Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Citrus Butter -- (see recipe)
6 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 : 16 Preparation Time :0:10
Categories : Condiment Summer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon grated orange zest
3 tablespoons orange juice
1 teaspoon grated lemon zest
1 teaspoon lemon juice
1 teaspoon lime peel
1 teaspoon lime juice
3 tablespoons minced fresh parsley
1/4 pound 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 : 4 Preparation Time :0:30
Categories : Grilled Main Course
Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 sun-dried tomatoes
4 lemons
4 tablespoons white flour
4 tablespoons cornmeal
1 pinch salt
1 teaspoon pepper
1 loaf whole wheat bread -- unsliced
1/2 cup olive oil
3 cups oil
4 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 :Dee Bell


Serving Size : 6 Preparation Time :0:05
Categories : Grilled Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup lemon juice
1/2 cup olive oil
2 cloves garlic -- minced
1/4 teaspoon black pepper
1 1/2 teaspoons basil, oregano or thyme
1/8 teaspoon hot chili oil or cayenne pepper powder
1/2 teaspoon 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 :Dee Bell
Serving Size : 6 Preparation Time :1:30
Categories : Grilled Side Dish
Summer Vegetable Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 small zucchini -- halved lengthwise
1 green bell pepper -- peeled, cored, seeded, quartered
1 red bell pepper -- peeled, cored, seeded, quartered
1 large globe eggplant
3/4 cup Grilled Vegetable Marinade -- (see recipe)
2 potatoes (optional) -- cut into 1/2" slices
6 fresh Italian plum tomatoes (optional) -- halved
lengthwise

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 :Dee Bell


Serving Size : 6 Preparation Time :0:05
Categories : Grilled Vegetable
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup lemon juice
1/2 cup olive oil
2 cloves garlic -- minced
1/4 teaspoon black pepper
1 1/2 teaspoons basil, oregano or thyme
1/8 teaspoon hot chili oil or cayenne pepper powder
1/2 teaspoon 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 :Dee Bell


Serving Size : 6 Preparation Time :1:30
Categories : Grilled Side Dish
Summer Vegetable Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup garlic oil
OR
3/4 cup olive oil
AND
4 cloves garlic -- minced; let stand for 2 hours
6 small zucchini -- halved lengthwise
1 green bell pepper -- peeled, cored, seeded, quartered
1 red bell pepper -- peeled, cored, seeded, quartered
1 large globe eggplant
2 potatoes (optional) -- cut into 1/2" slices
6 fresh Italian plum tomatoes (optional) -- halved
lengthwise

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 Complexity 1
Difficulty 1 Fanciness 2
Fat Content 3 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 :Dee Bell


Serving Size : 6 Preparation Time :1:30
Categories : Grilled Side Dish
Summer Vegetable Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 small zucchini -- halved lengthwise
1 green bell pepper -- peeled, cored, seeded, quartered
1 red bell pepper -- peeled, cored, seeded, quartered
1 large globe eggplant
2 potatoes (optional) -- cut into 1/2" slices
6 fresh Italian plum tomatoes (optional) -- halved
lengthwise
1/4 cup 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 Complexity 1
Difficulty 1 Fanciness 2
Fat Content 3 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 : 4 Preparation Time :3:00
Categories : Grilled International
Main Course Salad
Seafood Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
MARINADE
1 tablespoon tamari soy sauce
1/4 cup olive oil
1 tablespoon chopped fresh fennel leaf
2 teaspoons fresh celery leaves
1/2 teaspoon chopped fresh thyme
1 small bay leaf -- broken
2 teaspoons grated tangerine zest
Black pepper

FISH
1 pound fresh tuna -- center-cut into four 4-ounce steaks 1-inch
thick
4 tangerines
16 sprigs fresh fennel leaf

TANGERINE AND FENNEL VINAIGRETTE


3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup light olive oil
1/2 teaspoon grated tangerine zest
2 tablespoons 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 :Dee Bell


Serving Size : 12 Preparation Time :0:30
Categories : Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups milk
AND
1 cup water
OR
4 cups water
OR
4 cups chicken stock
1 tablespoon butter
1 cup hominy grits
3/4 teaspoon salt
1 cup 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 :Dee Bell


Serving Size : 28 Preparation Time :0:10
Categories : Condiment

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil or corn oil
1/2 small onion
1 1/2 cups corn kernels
4 tablespoons chopped roasted red peppers
1 tablespoon minced green bell peppers
1 green onion -- chopped
1 seeded ancho chili (optional) -- chopped
1 1/2 tablespoons raspberry vinegar
1/2 tablespoon lime juice or equal measure of more
vinegar (optional)
2 teaspoons granulated sugar
1 teaspoon 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 :Dee Bell


Serving Size : 4 Preparation Time :0:30
Categories : Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups milk
AND
1 cup water
OR
4 cups water
OR
4 cups chicken stock
1 cup hominy grits
3/4 teaspoon salt
2 tablespoons butter
5 large cloves garlic -- minced or pressed
Fresh Corn Relish -- (see recipe)
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 :Dee Bell


Serving Size : 28 Preparation Time :0:10
Categories : Condiment

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil or corn oil
1/2 small onion
1 1/2 cups corn kernels
4 tablespoons chopped roasted red peppers
1 tablespoon minced green bell peppers
1 green onion -- chopped
1 seeded ancho chili (optional) -- chopped
1 1/2 tablespoons raspberry vinegar
1/2 tablespoon lime juice or equal measure of more
vinegar (optional)
2 teaspoons granulated sugar
1 teaspoon 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 *

Ground Turkey Chili

Recipe By :Dee Bell


Serving Size : 10 Preparation Time :24:00
Categories : Fall International
Main Course Poultry
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups dried black beans, pinto beans, or red
kidney beans
AND
2 quarts water
OR
8 cups canned black beans, pinto beans or red
kidney beans, plus liquid
2 large chopped onions
2 tablespoons oil or butter
1 pound ground turkey
2 teaspoons soy sauce
4 stalks celery -- 1 inch slices
1/2 cup chopped green bell pepper
4 1/2 cups chopped fresh tomatoes -- peeled, cored
OR
4 1/2 cups chopped canned tomatoes
1/2 teaspoon salt
2 tablespoons cumin
2 teaspoons paprika
2 tablespoons chili powder
1/4 teaspoon cayenne powder (optional)
OR
1/2 minced jalape�o chili (optional)
1/2 cup chopped scallions or onions, for topping
(optional)
1 cup 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 : 4 Preparation Time :4:00
Categories : Grilled International
Lamb Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds ground lamb, very lean -- thrice ground
3 medium clove garlic -- minced
3/4 cup minced fresh mint
1 1/2 tablespoons minced fresh sage
1 teaspoon dried sage
6 tablespoons olive oil
Salt
Ground black pepper
3/4 cup 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 : 6 Preparation Time :0:15
Categories : International Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon butter
1 medium clove garlic -- minced
2/3 cup red wine
1/2 cup beef stock
OR
1/2 cup canned beef broth
1/4 cup heavy cream
1 tablespoon 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 : 0 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
WET BRINE
Kosher Salt
1 large egg
Granulated sugar, brown sugar or honey
10 pounds meat, fowl, fish or shellfish (10 to 12
pounds)

DRY BRINE
1/2 cup salt
1/2 cup granulated sugar or brown sugar
1/4 teaspoon ground white pepper
3/4 teaspoon dried thyme
10 pounds fowl, fish or shellfish

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 :Cindy Vinores


Serving Size : 2 Preparation Time :0:20
Categories : Casserole Main Course
Pork Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 slices bacon -- just enough for flavor; coarsely chopped
1 ham slice -- pre-cooked
1 pound potatoes -- cubed
1 pound green beans -- fresh
1/2 cup 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 : 8 Preparation Time :0:20
Categories : Appetizer First Course
International Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 eggs -- hard boiled, shelled. cut into 4 wedges

PESTO
1 cup firmly packed fresh basil leaves
1 large clove garlic
1 1/2 tablespoons grated Parmesan cheese
1 tablespoon grated romano cheese
1 tablespoon pine nuts
2/3 cup olive oil
Salt
Ground black pepper

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 :Dee Bell


Serving Size : 4 Preparation Time :0:30
Categories : Breakfast Fried
Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 large potatoes -- diced small
1/2 small onion -- diced small
1/4 cup oil
1/4 teaspoon salt
1/8 teaspoon 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 Complete Meal 3
Complexity 1 Cost 1
Difficulty 1 Fat Content 5
Good For Crowds 7 Kid Appeal 10
Serving Temperature 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 :Dee Bell


Serving Size : 4 Preparation Time :0:30
Categories : Breakfast Fried
Side Dish Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 large potatoes -- diced small
1/2 small onion -- diced small
1/4 cup oil
1/4 teaspoon salt
1/8 teaspoon black pepper
3/4 cup 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 of hash brown, use more oil and cook the
potatoes (prepared into 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 0

* Exported from MasterCook *

Hash Browns with Peppers and Onions

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :0:30
Categories : Breakfast Fried
International Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 large potatoes -- diced small
1 medium onion -- diced small
1/4 cup oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 large 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 :Frances Bolton


Serving Size : 4 Preparation Time :2:00
Categories : Main Course Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 teaspoons oil
8 pork chops
2 tablespoons fats and oils -- reserved from saut�ing pork chops
1 cup pineapple chunks -- canned
4 teaspoons cornstarch
Salt -- to taste
Black pepper -- to taste
1/4 cup brown sugar
1 cup pineapple juice -- reserved from chunks
1/2 cup 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 Complete Meal 6
Cost 7 Depth 3
Difficulty 3 Fanciness 4
Fat Content 4 Good For Crowds 6
Kid Appeal 8 Portability 5
Serving Temperature 10
- - - - - - - - - - - - - - - - - - -

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 : 6 Preparation Time :3:00
Categories : Baked Beef
Main Course Stew
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Best Pie Pastry (recipe follows)
1 1/2 pounds beef chuck or stew meat
10 small onions -- 1 to 1 1/2" diameter
1 large clove garlic
3 tablespoons minced fresh parsley
1/3 cup white flour
2 tablespoons vegetable oil
1/4 teaspoon cayenne pepper
3/4 teaspoon thyme
3/4 teaspoon marjoram
1/3 cup brandy
1 tablespoon tomato paste
3 cups beef stock
2 carrots
2 small potatoes
Salt
Pepper

BEST PIE PASTRY


6 tablespoons butter -- chilled
2 cups all-purpose flour
1 teaspoon salt
4 tablespoons vegetable shortening
1/4 cup cold water -- or as needed

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 Complete Meal 7
Cost 4 Depth 2
Difficulty 3 Fanciness 2
Fat Content 3 Freeze-ability 8
Good For Crowds 8 Intensity 5
Intricacy 2 Kid Appeal 10
Looks 0 Portability 7
Richness 10 Saltiness 3
Serving Temperature 7 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 : 32 Preparation Time :24:00
Categories : International Main Course
Pork Stew

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups lentils -- any color, dry
Water -- to cover
3 ham hocks (2 to 3) -- smoked or fresh
1 pound sliced salt pork
2 1/2 tablespoons olive oil
3 medium onions -- sliced
1 1/2 sliced carrots
2 cups sliced leeks
1 1/2 teaspoons thyme
1/2 teaspoon cayenne pepper powder
1 teaspoon ground cumin
3 1/2 sprigs fresh rosemary -- leaves only
4 cloves fresh garlic -- minced
1 cup chopped cilantro -- leaves only
2 teaspoons Tabasco sauce
3/4 cup red wine
3 quarts fresh chicken stock
1 1-pound can chopped tomatoes, plus the juice
1 potato -- peeled and cubed
1 turnip -- peeled and cubed
Salt
Pepper
4 1/2 tablespoons 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 is a great stew to separate into servings and freeze in ziplock bags.
*This stew freezes very well. I've found that the flavor actually improves after
being frozen and reheated.
Nutr. 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 : 10 Preparation Time :1:30
Categories : Dessert Fruit Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white wheat flour
1/2 cup butter or margarine
1/2 cup chopped walnuts (optional)
1/4 cup packed brown sugar
2 egg whites
2 teaspoons lemon juice
8 ounces Cool Whip -- thawed
10 ounces 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 :Amy Walters


Serving Size : 6 Preparation Time :2:00
Categories : Dessert Fruit Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
STIR TOGETHER TO MIX:
3 ounces strawberry-flavored gelatin
1 1/2 cups boiling water
2 teaspoons granulated white sugar
Pinch salt
1 angel food cake
10 ounces fresh strawberries -- sliced
1/2 pint 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 : 12 Preparation Time :0:45
Categories : Baked International
Main Course Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Shallot and Parsley Butter -- (see recipe)
3 cups sorrel -- chopped
OR
3/4 cup fresh dill or fresh chives -- chopped
4 tablespoons butter
12 salmon fillets (about 3 lbs. total) -- boneless and
skinless
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 : 12 Preparation Time :0:30
Categories : Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup chopped fresh flat-leaf parsley
3 shallots
2 cups fresh fish stock
OR
2 cups white wine
OR
2 cups canned clam broth
2 tablespoons sherry vinegar
Salt
10 ounces butter -- softened

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 :Marybeth Bontadelli


Serving Size : 8 Preparation Time :24:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups whipping cream
1 cup half-and-half
8 ounces German's Sweet Chocolate
6 egg yolks
1 cup granulated white sugar
1 tablespoon vanilla
4 tablespoons butter -- cut up

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 : 8 Preparation Time :3:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 eggs -- beaten
2 cups granulated white sugar
1 quart milk -- scalded
1 1/2 tablespoons vanilla
1 pint whipping cream
1 can 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 : 12 Preparation Time :2:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 egg yolks
1/2 cup granulated sugar
AND
2 tablespoons granulated sugar
5 1/2 cups milk
1 cup honey
1 cup heavy cream

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 : 96 Preparation Time :0:10
Categories : Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 gallon mustard
3/4 cup Worcestershire sauce
1 gallon honey
1 tablespoon garlic powder
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 : 96 Preparation Time :1:00
Categories : International Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 gallon soy sauce -- (Kikkomans)
1 quart honey
1 tablespoon black pepper
1 tablespoon 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 :Dee Bell


Serving Size : 4 Preparation Time :0:30
Categories : Beef Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons oil
1 large onion -- chopped
1 pound ground beef
1/2 green bell pepper -- chopped
1 can tomato juice
1 package frozen green beans
2 cups macaroni
1/2 teaspoon paprika
Salt
Black pepper
1/4 cup 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 :Dee Bell


Serving Size : 5 Preparation Time :0:30
Categories : Dessert Pudding

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Vanilla Pudding to serve 4 -- (see recipe)
1 cup cooked rice -- chilled
2 tablespoons chopped pineapples (optional) -- drained
2 tablespoons 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 :Dee Bell


Serving Size : 4 Preparation Time :0:10
Categories : Dessert Pudding

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 egg yolk
2 cups milk
1/4 cup white flour
1/2 cup granulated sugar
1/8 teaspoon salt
1 tablespoon vanilla
FOR CREAM PIE FILLING, ADD:
1 teaspoon 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 :Marybeth Bontadelli


Serving Size : 16 Preparation Time :0:05
Categories : Appetizer Spread

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound Cheddar cheese -- grated
1/4 pound cream cheese
4 tablespoons mayonnaise
4 tablespoons horseradish -- or more if desired
2 tablespoons grated red onions
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon 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 : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
NECESSARY ELEMENTS:
8 (to 10) charcoal briquets
Fresh herbs
3 cups wood chips for smoking (such as mesquite
or hickory) -- soaked for 15 minutes in water and drained
1 18-inch square cardboard box
3 24-inch long metal skewers

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 : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
NECESSARY ELEMENTS:
8 (to 10) charcoal briquets
1 quart fresh herbs (see ingredient section)
3 cups wood chips for smoking (such as mesquite
or hickory) -- soaked for 15 minutes in water and drained.

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 : 4 Preparation Time :0:30
Categories : Beef International
Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Cucumber Yogurt -- (see recipe)

INDIAN BEEF PATTIES


1 ounce fresh ginger root (1" cube)
2 large cloves garlic
3 medium jalape�o chiles -- seeded, roughly chopped
2 tablespoons fresh mint leaves
1 medium onion -- quartered
1 pound lean ground beef
2 teaspoons ground cumin
Salt
4 large pita bread

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 : 4 Preparation Time :0:05
Categories : Condiment International
Sauce Side Dish
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 small cucumber -- peeled seeded and diced
2 cups 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 :Dee Bell


Serving Size : 4 Preparation Time :3:00
Categories : International Main Course
Vegetable Main Course Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup navy beans -- dried
2 cups (approximately) water
2 tablespoons olive oil
1 medium onion -- chopped
1 small clove garlic -- minced
3/4 cup chopped celery
1 1/2 cups canned tomatoes -- undrained
OR
1 1/2 cups fresh tomatoes -- peeled
2 cups (approximately) water
OR
2 cups (approximately) chicken stock
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon oregano
1/4 teaspoon thyme
1/2 cup rice
3 tablespoons 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 : 4 Preparation Time :0:30
Categories : Baked Fall
Fish International
Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium lemon
1/4 cup fresh parsley leaves
1 1/2 pounds Spanish mackerel fillets
1/8 teaspoon salt
4 teaspoons Dijon mustard
4 tablespoons 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 : 8 Preparation Time :0:15
Categories : International Salad

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup Parmesan cheese
1 egg -- coddle 1 minute
3/4 cup salad oil
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon crushed red pepper
4 teaspoons Worcestershire sauce
1/2 teaspoon 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 :Hanadi Rifae


Serving Size : 4 Preparation Time :1:30
Categories : Baked Beef
International Lamb
Main Course Meat

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef
OR
1 pound lamb
1 medium onion -- finely chopped
1 bunch parsley -- finely chopped
Pepper -- to taste
Salt -- to taste
1/2 teaspoon cinnamon
1 Dash ground cumin
1/8 teaspoon dried parsley
1 egg
1/4 cup fresh breadcrumbs

KOUFTA BEL SENIA


4 large potatoes -- peeled, sliced, boiled until 1/2 done
4 large tomatoes -- sliced

MIX TOGETHER
3/4 cup tahini
1 cup lemon juice
1/2 cup water
3 tablespoons 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 : 4 Preparation Time :0:30
Categories : Side Dish Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 slices bacon -- diced
2 tablespoons olive oil
1 onion -- chopped
2 1-pound potatoes -- peeled cut into 1/2-inch cubes
1/2 cup water
Salt and pepper
3/4 pound kale -- washed tough ribs discarded, and leaves torn
(about 6 cups)

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 :Hanadi Rifae


Serving Size : 7 Preparation Time :24:00
Categories : Beverage Dessert
International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
18 ounces dried apricots (4 cups) -- pur�ed
7 cups hot water
1/2 cup granulated white sugar
1/4 cup 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 : 6 Preparation Time :1:30
Categories : Casserole Main Course
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds chicken breasts -- skinless
1 1/2 pounds chicken thighs -- skinless
1/4 pound hot Italian turkey sausage
1/4 cup olive oil
1 clove garlic -- minced
16 ounces canned tomatoes -- drained
2 cups rice -- uncooked
4 cups chicken stock
1/2 teaspoon saffron
6 clams -- rinsed, cleaned
12 large shrimp
1 cup 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 with chicken, sausage,
tomatoes, rice and shellfish."
Ratings : Cholesterol Rating 4 Complete Meal 8
Complexity 4 Cost 6
Depth 6 Difficulty 4
Fanciness 7 Fat Content 4
Freeze-ability 0 Good For Crowds 10
Kid Appeal 4 Portability 5
Serving Temperature 10
- - - - - - - - - - - - - - - - - - -

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 :Hanadi Rifae


Serving Size : 4 Preparation Time :1:30
Categories : International Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Kabob and Koufta Bel Senia -- (see recipe)

SAUCE
1 cup yogurt
1 teaspoon vinegar
3 tablespoons tahini
Dash lemon juice

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 :Hanadi Rifae


Serving Size : 4 Preparation Time :1:30
Categories : Baked Beef
International Lamb
Main Course Meat

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef
OR
1 pound lamb
1 medium onion -- finely chopped
1 bunch parsley -- finely chopped
Pepper -- to taste
Salt -- to taste
1/2 teaspoon cinnamon
1 Dash ground cumin
1/8 teaspoon dried parsley
1 egg
1/4 cup fresh breadcrumbs

KOUFTA BEL SENIA


4 large potatoes -- peeled, sliced, boiled until 1/2 done
4 large tomatoes -- sliced

MIX TOGETHER
3/4 cup tahini
1 cup lemon juice
1/2 cup water
3 tablespoons 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 : 8 Preparation Time :1:30
Categories : Fall Poultry
Soup Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
STOCK
1 chicken
1/2 yellow onion
2 carrots (2 to 3)
1 parsnip (optional)
Fresh parsley
Fresh dill (optional)
1 teaspoon salt

2 beets (2 to 3)
3 carrots (3 to 4)
3 medium potatoes
1/2 small green cabbage
1 1-pound can red kidney beans
Heavy cream or sour cream (optional)
1 lemon (optional)

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 meal-
beginner, 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 : 24 Preparation Time :3:00
Categories : Baked Breakfast
Main Course Pork
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 pounds potatoes -- finely grated
3 medium onions -- finely grated
1 pound bacon -- cut and fried, all fat reserved
6 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 :Hanadi Rifae


Serving Size : 6 Preparation Time :3:00
Categories : International Main Course
Stew Vegetable
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SIMMER TOGETHER:
2 cups lentils
1 onion -- coarsely chopped
2 cloves garlic -- crushed
5 cups water

SAUT�:
1 tablespoon ghee
1 clove garlic -- minced
2 teaspoons cumin
1 6-ounce can tomato paste
3 dried lemons
8 1/2 cups water (less if you want to make stew)
2 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 :Hanadi Rifae


Serving Size : 6 Preparation Time :1:30
Categories : Appetizer Baked
Bread International
Main Course Meat

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
6 cups white wheat flour
2 cups yogurt -- warm
1 cup olive oil
3 teaspoons active dry yeast
1 teaspoon salt

TOPPING
4 onions -- finely chopped
1 pound ground meat
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup yogurt
2 tablespoons tahini
2 tablespoons vinegar
1/2 cup pine nuts
5 tomatoes -- choose firm ones, chopped

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 : 8 Preparation Time :4:00
Categories : International Lamb
Stew

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups dried great northern beans -- about 12-ounces
3 teaspoons salt
6 pounds lamb shoulder (6-7 pounds) -- trimmed and boned
8 cloves garlic
1 cup red wine
1/3 cup red wine vinegar
1/2 cup olive oil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried basil
2 bay leaves
2 medium onions
5 carrots
1 35-ounce can Italian plum tomatoes
1/4 cup white flour
2 cups beef stock
OR
2 cups canned beef broth
1/2 cup Nicoise olives
1/2 cup fresh parsley leaves, stemmed -- firmly packed
1/2 teaspoon 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 : 4 Preparation Time :3:00
Categories : Lamb 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 Looks 3
Portability 3 Richness 7
Serving Temperature 7 Spicy Hotness 7
Sweetness 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 : 4 Preparation Time :24:00
Categories : Fall International
Lamb Stew
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds lamb shoulder -- boned and cut into 1 1/2-inch chunks
1 carrot -- cut in 1-inch chunks
1 small onion -- quartered
2 cloves garlic -- chopped
Salt and black pepper
1 small bouquet garni
OR
1 bay leaf
TIED IN CHEESECLOTH WITH:
1/2 teaspoon dried thyme
AND
1 clove garlic -- peeled
2 cups California Zinfandel or fruity red wine
2 tablespoons red wine vinegar
2 ounces salt pork -- with some lean
2 tablespoons olive oil
1 onion -- chopped
1 teaspoon lemon zest

BEURRE MANI�
1 tablespoon white flour
1 tablespoon 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 Main Course
Salad Spring

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Peppered Lamb -- (see recipe)

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

SIMPLE BALSAMIC VINAIGRETTE


2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
5 tablespoons olive oil
OR
Sun-Dried Tomato Vinaigrette -- (see recipe)
1 quart 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 Complete Meal 7
Cost 7 Depth 8
Difficulty 5 Fanciness 10
Fat Content 3 Good For Crowds 8
Intensity 5 Intricacy 7
Kid Appeal 7 Looks 7
Portability 3 Richness 8
Serving Temperature 7 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 : 6 Preparation Time :4:00
Categories : Entr�e Main Course
Salad Spring

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 medium cloves garlic -- crushed
1 tablespoon fresh thyme -- minced
1 tablespoon crushed black peppercorns
2 1/2 tablespoons olive oil
3/4 pound 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 : 6 Preparation Time :0:10
Categories : Salad Spring
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup balsamic vinegar
1 medium shallot -- minced
8 sun-dried tomatoes -- packed in oil, drained
6 large fresh basil leaves
1 medium clove garlic
2 tablespoons red wine vinegar
1/2 cup 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 Sweetness 5
Tartness 7
- - - - - - - - - - - - - - - - - - -

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 : 12 Preparation Time :1:00
Categories : Baked International
Main Course Meat
Pasta Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
RED SAUCE LAYER
1 pound sweet Italian sausages or spicy sausage
1 clove garlic
1 tablespoon basil
3 teaspoons salt
16 ounces canned tomatoes
12 ounces tomato paste
10 ounces lasagna noodles

CHEESE LAYER
3 cups cottage cheese
1/2 cup Parmesan cheese or romano cheese
2 tablespoons parsley
2 eggs -- beaten
1/2 teaspoon pepper
1 pound sliced Mozzarella cheese -- easy if sliced when purchased

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 : 30 Preparation Time :3:00
Categories : Baked Casserole
International Main Course
Pasta Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
PEPPER SAUCE
6 red bell peppers
6 yellow bell peppers
4 32-ounce cans Italian plum tomatoes
1 tablespoon fresh herbs: savory, sage, thyme, or
rosemary -- minced
4 onions
4 cloves garlic
1/2 cup fresh flat-leaf parsley -- chopped
1/4 cup olive oil
Salt
Fresh ground black pepper

CHICKEN SAUCE
4 onions
4 cloves garlic
1/2 cup fresh flat-leaf parsley -- chopped
1/4 cup fresh basil -- chopped
6 pounds chicken breasts -- boneless and skinless
Salt
Fresh ground black pepper
1/2 pound prosciutto -- sliced
1/2 pound butter
2 tablespoons olive oil
3/4 cup white flour
6 cups chicken stock
2 cups heavy cream

NOODLES AND CHEESE


4 pounds fresh spinach lasagne
OR
3 pounds dried spinach lasagne
1/2 pound Parmesan cheese (about 1 2/3 cups) -- grated
2 pounds Fontina cheese

PREPARATION: For the Pepper Sauce, halve and seed the peppers and cut into 1/2-
inch 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 1/2-
inch 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 : 8 Preparation Time :2:00
Categories : Baked Fall
First Course International
Main Course Spring
Vegetarian Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
PASTRY
1 1/4 cups all-purpose flour
Pinch salt
8 tablespoons sweet butter
1/4 cup freshly grated Parmesan cheese
1 egg yolk
2 tablespoons cold water -- or more if needed

FILLING
2 tablespoons olive oil
1 pound leeks� young -- trimmed and thinly sliced
1 tablespoon chopped fresh sage
2 eggs
1 cup Ricotta cheese
2 ounces Gruy�re cheese -- grated
1/2 cup heavy cream
Salt
Fresh ground pepper
1/4 cup 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 : 4 Preparation Time :0:30
Categories : Appetizer First Course
International Salad
Spring

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 leeks
1/4 cup oil -- often olive oil
4 teaspoons vinegar -- your choice
Salt
Fresh ground black pepper
1 tablespoon 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 of departure for all vinaigrettes, or
French dressing, is 1 part wine vinegar to 3 parts olive oil, plus salt and
freshly ground pepper. The formula, however, always varies to taste, depending on
the strength of the vinegar and the needs of the dish, the salad greens, or the
vegetables being dressed.

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 : 6 Preparation Time :0:15
Categories : Side Dish Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter
1 1/2 pounds asparagus -- trimmed and washed
1 tablespoon lemon juice (from 1/2 lemon)
3 tablespoons 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 Complete Meal 3
Cost 3 Depth 3
Difficulty 2 Fanciness 7
Fat Content 5 Good For Crowds 10
Intensity 5 Intricacy 2
Kid Appeal 3 Looks 5
Portability 3 Richness 7
Serving Temperature 8 Spicy Hotness 2
Tartness 7
- - - - - - - - - - - - - - - - - - -

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 : Condiment International
Salad

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 clove garlic
1/2 teaspoon paprika
1/2 teaspoon hot pepper sauce
1/4 teaspoon ground cumin
1 tablespoon lemon juice
3 tablespoons 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 : 80 Preparation Time :24:00
Categories : Condiment Fall
International Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds Meyer lemons or lemons
8 cups 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 :Dee Bell


Serving Size : 16 Preparation Time :0:15
Categories : Dessert International
Topping

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup granulated sugar
5 tablespoons white flour or cornstarch
1 pinch salt
2 egg yolks
3 tablespoons lemon juice
1/2 teaspoon grated lemon peel
3/4 cup water -- lukewarm
2 tablespoons 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 :Dee Bell


Serving Size : 0 Preparation Time :2:00
Categories : Condiment Grilled

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup olive oil
2 tablespoons 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 :Dee Bell


Serving Size : 4 Preparation Time :0:05
Categories : Beverage Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups water
6 tablespoons lemon juice or lime juice
3 1/2 tablespoons granulated sugar or honey
1 pinch salt
4 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 well-
blended. Serve over ice with a mint sprig.
Nutr. Assoc. : 0 797 652 0 4153

* Exported from MasterCook *

Lentil Soup

Recipe By :Dee Bell


Serving Size : 8 Preparation Time :3:00
Categories : First Course International
Main Course Soup
Vegetable Vegetable Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon oil or butter
2 large onions -- chopped
2 cloves garlic -- minced
3/4 cup celery
2 cups lentils
10 cups water
OR
10 cups chicken stock
1 ham bone (optional)
1/4 teaspoon ground cumin
1/4 teaspoon ground sage
1 bay leaf
1 teaspoon crumbled thyme
Pinch cayenne pepper
Pinch ground cloves
3/4 cup grated carrots
1 1/2 teaspoons salt
Black pepper
4 tablespoons yogurt for garnish (optional)
OR
4 tablespoons sour cream for garnish (optional)
4 tablespoons 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 : International Main Course
Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup lentils, plain brown kind -- rinsed
3 cups water
1 medium onion -- finely diced
1/2 medium red bell pepper -- finely chopped
1 tablespoon dark sesame oil
1 teaspoon ginger -- peeled and grated
1/4 teaspoon ground turmeric
1/4 teaspoon salt
1/2 teaspoon cumin seed
3/4 cup fresh salsa (use mild or hot as you like)
2 tablespoons minced cilantro
4 cups 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 : 4 Preparation Time :0:45
Categories : International Main Course
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large scallion -- minced
3 medium cloves garlic -- minced
3/4 teaspoon ground cumin
1/4 teaspoon caraway seeds
1 teaspoon crushed coriander seeds
1 teaspoon grated lime peel
1 1/2 tablespoons lime juice
1/2 cup plain nonfat yogurt
Salt
Ground black pepper
4 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 mint-
vinaigrette 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 : 6 Preparation Time :0:15
Categories : Easter International
Sauce Spring

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 shallots
1 tablespoon butter
1/4 cup dry white wine
1/4 cup Madeira
1 cup 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 : Dessert International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
SORBET
1/2 cup granulated white sugar
1 1/2 cups water
3 medium mangoes -- peeled, chopped fine
2 tablespoons fresh lime juice
1/4 gallon French vanilla ice cream -- softened

GARNISHES
1 medium mango -- peeled, sliced lengthwise
1 lime -- thinly sliced
8 whole maraschino cherries -- with stems
1 cup 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 : 6 Preparation Time :0:45
Categories : International Sauce
Spring Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 medium mangos (1-pound each) -- peeled and pur�ed
2 tablespoons 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 :Dee Bell


Serving Size : 4 Preparation Time :0:30
Categories : Side Dish Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 large potatoes -- cubed
1/2 cup milk
1/4 cup butter
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon 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 Complete Meal 3
Complexity 1 Cost 1
Depth 1 Difficulty 2
Fanciness 1 Fat Content 3
Good For Crowds 9 Kid Appeal 9
Serving Temperature 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 wish to increase the nutritional value, mix some of
the potato water with powdered milk until a rich taste is achieved, then
substitute for 1/2 of the milk amount. To cut down on the butter, use half of the
amount called for and sprinkle with nutritional yeast until a rich flavor is
achieved.
Nutr. Assoc. : 2135 0 0 0 0 0

* Exported from MasterCook *

Mason City Casserole

Recipe By :Elaine Crawford


Serving Size : 4 Preparation Time :1:30
Categories : Baked Casserole
Main Course
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef -- raw
1/2 small onion -- minced
1 pound Tater Tots
1 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 : 16 Preparation Time :0:15
Categories : Candy Snack

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup packed brown sugar
1 cube margarine
1/4 cup white Karo syrup
4 quarts popped popping corn -- with air� no oil
1/2 teaspoon salt (optional)
1/2 teaspoon 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 : 4 Preparation Time :0:45
Categories : International Salad

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 blood oranges, navel oranges, or Valencia
oranges
1 onion
1 small green bell pepper
16 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 : 4 Preparation Time :0:45
Categories : Condiment International
Salad

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 clove garlic
1/2 teaspoon paprika
1/2 teaspoon hot pepper sauce
1/4 teaspoon ground cumin
1 tablespoon lemon juice
3 tablespoons 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 :Sid Orrik


Serving Size : 6 Preparation Time :4:00
Categories : Appetizer Baked
Grilled Main Course
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons salt
1/4 cup granulated white sugar
2 tablespoons cumin
2 tablespoons freshly ground black pepper
4 tablespoons paprika
4 pork ribs -- country style
1 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 :Elaine Crawford


Serving Size : 20 Preparation Time :0:45
Categories : International Salad
Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 pounds red potatoes
1 large onion -- chopped
1 teaspoon salt
Pepper
8 slices bacon
1 1/2 cups water
1 1/2 cups vinegar
1 cup granulated white sugar
4 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 :Hanadi Rifae


Serving Size : 8 Preparation Time :0:45
Categories : Baked International
Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/4 pounds 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 : 5 Preparation Time :2:00
Categories : Fall Main Course
Pasta Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 onion -- chopped
1/2 stalk celery -- chopped
2 tablespoons olive oil
1 clove garlic
1 1/2 tablespoons fresh parsley -- minced
1/3 pound lean ground beef
1/3 pound lean ground pork
3/4 pound rump roast -- boneless, cut into 1- inch cubes
OR
3/4 pound chuck beef -- boneless, cut into 1-inch cubes
OR
1/2 pound beef -- boneless, cut into 1- inch cubes
AND
1/2 pound pork -- boneless, cut into 1- inch cubes
OR
1/2 pound veal -- boneless, cut into 1-inch cubes
1 tablespoon butter
3 tablespoons dry red wine
6 tomatoes -- peeled, seeded, and coarsely chopped
1 1/2 cups tomato sauce
3/4 cup beef stock
1 teaspoon lemon zest
1/4 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
3/4 teaspoon minced fresh basil
OR
1/4 teaspoon dried basil
3/4 teaspoon fresh marjoram
OR
1/4 teaspoon dried marjoram
3/4 teaspoon minced fresh savory
OR
1/4 teaspoon dried savory
Salt and black pepper
8 ounces 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 : 4 Preparation Time :0:45
Categories : Beef Grilled
Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces fresh mushrooms -- shiitake preferred
1 clove garlic
2 shallots
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
1 tablespoon butter
1/3 cup cognac
Salt
Fresh ground black pepper
4 5-ounce 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 Cost 7
Depth 5 Difficulty 3
Fanciness 7 Good For Crowds 8
Intricacy 3 Richness 10
Serving Temperature 8
- - - - - - - - - - - - - - - - - - -

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 :Donna Berge


Serving Size : 12 Preparation Time :0:45
Categories : Appetizer Bread
Grilled

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup margarine or butter -- melted
1 onion -- chopped
2 teaspoons poppy seeds
5 tablespoons mustard
1 pound bacon -- fried, chopped
1/2 pound sliced Swiss cheese
1 loaf 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 :Paul Rumball-Petre


Serving Size : 6 Preparation Time :24:00
Categories : Baked Beef
Grilled Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup Dijon mustard
1/4 cup soy sauce
2 tablespoons whipping cream
2 teaspoons crumbled thyme
2 teaspoons minced fresh ginger root -- peeled
1/2 teaspoon cracked black peppercorns
2 1 1/4-pound 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 :Marybeth Bontadelli


Serving Size : 12 Preparation Time :24:00
Categories : Condiment Side Dish
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
MARINATE TOGETHER OVERNIGHT:
1 gallon water
1 cup salt
1 pint tiny cucumber
1 pint large cucumber
1 pint green tomatoes
1 pint green bell peppers
1 pint celery
3 pints onions (tiny pickling)
3 pints cauliflower

SAUCE
1 1/2 cups brown sugar
1 cup white wheat flour
6 tablespoons dry mustard
1 tablespoon turmeric
1 teaspoon curry
1 teaspoon mustard seed
1 teaspoon celery seed
2 quarts 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 Difficulty 4
Good For Crowds 10 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 :Karen Beckman


Serving Size : 8 Preparation Time :0:45
Categories : Baked International
Main Course Vegetable
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pizza crust
2 tablespoons olive oil
1/4 cup onions -- saut�ed
1 1/2 cups grated Mozzarella cheese
1/2 cup Parmesan cheese
3/4 cup minced fresh basil
2 cloves garlic -- minced
1/4 cup 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 Complete Meal 8
Complexity 2 Cost 3
Depth 3 Difficulty 2
Fat Content 3 Freeze-ability 10
Good For Crowds 10 Kid Appeal 6
Portability 7 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 :Jack Ligon


Serving Size : 8 Preparation Time :1:30
Categories : Candy Cookie
Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
BOIL TOGETHER 1 MINUTE:
2 cups granulated white sugar
1 cube butter
3 tablespoons cocoa
1/2 cup milk

ADD TO THE MIXTURE:


1 teaspoon vanilla
1/2 cup peanut butter
3 cups 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 : 6 Preparation Time :0:45
Categories : Baked International
Main Course Pasta
Side Dish Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds green cabbage -- coarsely chopped
Salt
4 large onions -- finely sliced
1/2 cup butter or margarine
1 teaspoon salt (optional)
Pepper (optional)
16 ounces 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 : 8 Preparation Time :0:45
Categories : Fall First Course
Stew

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup vegetable oil
1/4 cup white flour
1/2 cup chopped green bell peppers
1/4 cup chopped onions
1/4 cup chopped celery
3/4 pound okra (about 3 cups) -- cut in 1" pieces
1/8 teaspoon cayenne pepper
5 drops Tabasco sauce -- or to taste
1/2 teaspoon minced fresh thyme
OR
1 pinch dried thyme
6 peeled tomatoes -- seeded and diced
4 cups chicken stock
Salt and pepper
1 cup cooked white rice
1 tablespoon cilantro

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 :Dee Bell


Serving Size : 0 Preparation Time :6:00
Categories : Condiment Grilled

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup olive oil
2 teaspoons rosemary
2 teaspoons 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 : 4 Preparation Time :0:45
Categories : Soup Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 teaspoon minced fresh ginger root
1 pound carrots (about 8)
4 scallions
2 tablespoons butter
3 cups chicken stock
Salt
Pepper
6 navel oranges or Valencia oranges (6 to 7)
2 tablespoons 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 or cold any time of
day."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 7 Complete Meal 5
Cost 2 Depth 5
Difficulty 2 Fanciness 7
Fat Content 3 Freeze-ability 8
Good For Crowds 10 Intensity 5
Intricacy 3 Kid Appeal 7
Tartness 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 : 4 Preparation Time :0:30
Categories : Breakfast Dessert
Fall Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 navel oranges, Valencia oranges or blood
oranges (2 to 3)

ORANGE SYRUP
1 cup orange marmalade
1/4 cup orange juice� blood, Valencia or navel
1/2 lemon

WAFFLES
6 tablespoons butter, plus more for serving
1 3/4 cups white flour
1/4 cup wheat germ
1 teaspoon baking powder
2 teaspoons baking soda
Salt
4 eggs
2 cups plain yogurt
2 tablespoons granulated sugar
1/4 teaspoon fresh ground nutmeg

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 Complete Meal 5
Cost 2 Depth 7
Difficulty 2 Fanciness 7
Fat Content 5 Freeze-ability 8
Good For Crowds 7 Intensity 7
Intricacy 3 Kid Appeal 10
Looks 7 Portability 5
Richness 7 Serving Temperature 7
Sweetness 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 : These tender waffles have a lovely wake-up orange flavor. The marmalade
syrup is delicious, and if sweet, juicy blood oranges are available, they add a
color that is as wonderful as the taste.
Nutr. 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 : 6 Preparation Time :4:00
Categories : Dessert Spring

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 tablespoon gelatin
2 tablespoons lemon juice -- from 1/2 lemon
1 cup orange juice -- from Valencias
3 tablespoons grated orange zest -- from Valencia orange
1/2 cup granulated sugar
4 egg whites -- whipped to stiff peaks
1 cup whipping cream -- whipped to stiff peaks
1 pound frozen raspberries -- sweetened, thawed, pur�ed and
strained

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 :Marybeth Bontadelli


Serving Size : 10 Preparation Time :1:30
Categories : Baked Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 medium sweet potatoes
1 cup orange juice
2 teaspoons grated orange peel
1 tablespoon cornstarch
3 tablespoons butter
2/3 cup 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 : 4 Preparation Time :0:20
Categories : Dessert Fruit Dessert
International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 medium peaches -- pitted, sliced thin
8 Amaretti cookies -- crumbled
1 1/2 tablespoons crumbs reserved -- for garnish
6 egg yolks
6 tablespoons orange muscat wine
OR
3 tablespoons dry white wine
AND
3 tablespoons Triple Sec
1/4 cup 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 :Marybeth Bontadelli


Serving Size : 4 Preparation Time :1:30
Categories : Appetizer Baked
Main Course Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds spare ribs
3 cloves garlic -- pressed
1 medium onion -- chopped
1/4 cup apricot jam
3 tablespoons soy sauce
3 tablespoons honey
1/2 cup orange juice
1/4 cup ketchup
1/4 cup cider vinegar
2 tablespoons 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 :Marybeth Bontadelli
Serving Size : 2 Preparation Time :0:45
Categories : Appetizer Side Dish
Snack

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium yellow onion
1/4 cup self-rising flour
1 quart 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 Complexity 1
Cost 1 Depth 2
Difficulty 2 Fanciness 5
Fat Content 8 Good For Crowds 6
Kid Appeal 8 Portability 1
Serving Temperature 8 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 :Dee Bell


Serving Size : 4 Preparation Time :0:45
Categories : Breakfast International
Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons olive oil
1 small onion -- minced
1/2 cup Parmesan cheese
6 eggs
1/2 teaspoon oregano
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon 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 : 6 Preparation Time :1:00
Categories : Fall International
Side Dish Spring
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds potatoes -- peeled & quartered
Salt
Ground black pepper
2 tablespoons 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 Looks 3
Portability 5 Richness 3
Serving Temperature 8 Spicy Hotness 2
Sweetness 0 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 : 12 Preparation Time :0:30
Categories : Appetizer Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
24 oysters
24 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 Complete Meal 0
Cost 7 Depth 2
Difficulty 7 Fanciness 7
Fat Content 2 Freeze-ability 0
Good For Crowds 3 Intensity 7
Intricacy 0 Kid Appeal 0
Looks 5 Portability 0
Richness 7 Serving Temperature 3
Spicy Hotness 5 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 : 4 Preparation Time :1:00
Categories : Fried Main Course
Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
RED PEPPER SAUCE
4 large red bell peppers
3/4 cup Fish Stock -- (see recipe)
1/8 teaspoon cayenne pepper
Salt or pepper

FISH
4 porgies (about 1-pound each) -- cleaned and scaled head
and tail intact
1/2 cup white flour
3 tablespoons vegetable oil
3 tablespoons butter

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 1/4-
inch 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 : 0 Preparation Time :0:45
Categories : Soup Stock

Amount Measure Ingredient -- Preparation Method


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

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 : 6 Preparation Time :1:00
Categories : Appetizer Baked
Fall First Course
Vegetarian Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons butter
3 tablespoons white flour
1 cup milk
3/4 cup Gorgonzola Dolce (about 3 ounces) -- crumbled
3 eggs -- separated
1 medium parsnip -- cooked and mashed
1 pinch ground allspice
Salt
Fresh ground white pepper
1/3 cup 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 :Leigh Anne Richardson


Serving Size : 6 Preparation Time :24:00
Categories : Salad Side Dish
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 ounces frozen small peas -- thawed on paper towels
2 stalks celery -- chopped
5 green onions -- chopped
3 tablespoons sunflower seeds
1/4 cup chopped peanuts
1/4 cup chopped cashews
1/3 cup mayonnaise
1/3 cup 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 : 16 Preparation Time :4:00
Categories : Dessert Fall
Fruit Dessert International
Spring Summer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large peaches -- peeled & halved
1 1/2 pints raspberries
2 tablespoons granulated sugar
3 tablespoons Marsala wine
3 cups 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 : 4 Preparation Time :0:30
Categories : International Main Course
Pasta Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup olive oil
1 medium onion -- minced
3 tablespoons minced fresh Italian parsley
1 28-ounce can Italian plum tomatoes -- chopped coarse, juices reserved
1/4 cup dry white wine
1/2 pound crabmeat -- picked over and flaked
Salt
Ground black pepper
12 ounces 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 : 4 Preparation Time :0:30
Categories : Snack Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 baking potatoes (1 1/2-pounds) -- sliced paper thin
3 quarts 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 : 4 Preparation Time :0:10
Categories : International Sauce
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup fresh basil leaves
1 tablespoon pine nuts
1 tablespoon grated Parmesan cheese
1/2 clove garlic
1/4 cup (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 : 4 Preparation Time :0:20
Categories : Baked Bread
Fall International
Main Course Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Pizza Dough -- (see recipe)

PESTO SAUCE
1 clove garlic
1 cup fresh basil leaves
2 tablespoons pine nuts
1/4 cup olive oil
2 tablespoons grated Parmesan cheese
Salt
Fresh ground black pepper

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 : 12 Preparation Time :2:00
Categories : Baked Bread

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 package active dry yeast
OR
1/3 ounce compressed yeast
1 1/4 cups lukewarm water
2 tablespoons oil
3 1/2 cups all-purpose flour
1 teaspoon 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 : 6 Preparation Time :0:20
Categories : Fall International
Main Course Pasta
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 cloves garlic
1 teaspoon salt
1 cup fresh basil leaves
1 cup blanched, chopped almonds
4 ripe tomatoes -- peeled and chopped
1/2 cup olive oil
Black pepper
1 1/2 pounds 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 : 10 Preparation Time :4:00
Categories : Beef Main Course
Stew

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds lean ground beef
1 pound hot breakfast sausage -- without skin
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
3 medium onions -- chopped
1 green bell pepper -- chopped
2 green jalape�o chili peppers -- chopped
1 teaspoon garlic powder
3 beef bouillon cubes
1 tablespoon cumin
5 tablespoons chili powder
4 1/2 ounces (1/4 bottle) barbecue sauce
1 6 1/2-ounce can tomato paste
1 12-ounce can tomato sauce
1 12-ounce can beer
1 quart water
2 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 Complete Meal 10
Cost 4 Depth 6
Difficulty 2 Fanciness 2
Fat Content 3 Freeze-ability 10
Intensity 10 Portability 10
Spicy Hotness 8
- - - - - - - - - - - - - - - - - - -

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 : 6 Preparation Time :1:00
Categories : Main Course Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 whole chickens -- cut up into frying parts
2 stalks celery -- diced
2 carrots -- diced
1 bay leaf
1 small onion -- diced

COMBINE TO SOAK BEFORE BREADING:


1 cup milk
1 egg -- beaten
Dash pepper
Dash salt
1 teaspoon baking powder
5 1/2 cups all-purpose flour

COMBINE FOR SECOND BREADING:


1 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 :Jack Ligon


Serving Size : 46 Preparation Time :1:30
Categories : Condiment Side Dish
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 quarts beets -- peeled
1 teaspoon allspice
1 1/2 teaspoons salt
3 1/2 cups cider vinegar
1 1/2 cups water
2 sticks cinnamon sticks
1 cup 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 : 6 Preparation Time :0:20
Categories : Appetizer Fall
International Side Dish
Spring Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 small pineapple -- peeled, cored, diced
1/2 small onion -- minced
1/2 small red bell pepper -- diced
1 tablespoon minced cilantro
1 teaspoon lime juice -- from 1/2 lime
2 tablespoons 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 : 4 Preparation Time :0:10
Categories : Appetizer International
Sauce Spring
Summer Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 lemons
3/4 cup olive oil
2 cups loosely packed fresh parsley
1 egg -- hard boiled
2 tablespoons capers -- drained
1 tablespoon minced onions
1 clove minced garlic
2 anchovy fillets -- chopped
OR
1 tablespoon anchovy paste
1 teaspoon dried basil (optional)
OR
1 tablespoon chopped fresh basil (optional)
1/2 teaspoon salt
1/4 teaspoon 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 : 12 Preparation Time :2:00
Categories : Baked Bread

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 package active dry yeast
OR
1/3 ounce compressed yeast
1 1/4 cups lukewarm water
2 tablespoons oil
3 1/2 cups all-purpose flour
1 teaspoon 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 :Dee Bell


Serving Size : 8 Preparation Time :1:00
Categories : Baked Bread

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water -- lukewarm
2 packages active dry yeast
3 cups white flour
1/4 cup shortening, butter or oil
1 teaspoon salt
1/4 teaspoon basil
1/4 teaspoon 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 : 4 Preparation Time :0:00
Categories : Baked Main Course
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Pizza Dough -- (see recipe)
1/4 cup Chilpotle Pur�e
OR
1/4 cup tomato ketchup
AND
Tabasco sauce -- mixed to spike ketchup
OR
1/4 cup Tabasco sauce
OR
1/4 cup Ortega diced green chiles
3/4 cup grated Muenster cheese
3/4 cup grated Cheddar cheese
1/2 cup grated Monterey Jack cheese
1 small red onion, sliced into thin rounds
2 ripe tomatoes -- cored at the top and sliced equatorially
1 red bell pepper or green bell pepper -- cored, seeded and
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
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 : 12 Preparation Time :2:00
Categories : Baked Bread

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 package active dry yeast
OR
1/3 ounce compressed yeast
1 1/4 cups lukewarm water
2 tablespoons oil
3 1/2 cups all-purpose flour
1 teaspoon 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 : 4 Preparation Time :1:30
Categories : Appetizer Baked
Fall International
Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 Pizza Dough -- (see recipe)

PEPPER AND TOMATO SAUCE


2 cloves garlic
1 small onion
1/2 red bell pepper
1/2 yellow bell pepper
1/2 pound hot Italian sausage
1 tablespoon olive oil
5 ounces canned Italian plum tomatoes (1 to 3 cans) -- or as needed
1 tablespoon tomato paste
1 tablespoon red wine vinegar
1 tablespoon chopped fresh thyme
OR
1 teaspoon dried thyme
1 tablespoon chopped fresh oregano
OR
1 teaspoon dried oregano
Salt
Fresh ground black pepper
1 tablespoon chopped fresh parsley
6 ounces Mozzarella cheese -- about 2 cups grated
1 tablespoon grated Parmesan cheese

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 : 12 Preparation Time :2:00
Categories : Baked Bread

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 package active dry yeast
OR
1/3 ounce compressed yeast
1 1/4 cups lukewarm water
2 tablespoons oil
3 1/2 cups all-purpose flour
1 teaspoon 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 :Dee Bell


Serving Size : 1 Preparation Time :0:05
Categories : Breakfast Fried
Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large eggs
1/2 teaspoon water
Salt
Black pepper
1 tablespoon 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 :Dee Bell


Serving Size : 1 Preparation Time :0:05
Categories : Breakfast Fried
Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large eggs
1/2 teaspoon water
Salt
Black pepper
1/4 cup grated cheese
1 tablespoon 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 :Dee Bell


Serving Size : 1 Preparation Time :0:05
Categories : Breakfast Fried
Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large eggs
1/2 teaspoon water
Salt
Black pepper
1/2 cup diced ham-cooked
1 tablespoon 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 :Dee Bell


Serving Size : 1 Preparation Time :0:05
Categories : Breakfast Fried
Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large eggs
1/2 teaspoon water
Salt
Black pepper
3 tablespoons chopped onions -- saut�ed
OR
3 tablespoons chopped scallions -- uncooked
1 tablespoon 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 :Dee Bell
Serving Size : 1 Preparation Time :0:10
Categories : Breakfast Fried
Main Course Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large eggs
1/2 teaspoon water
Salt
Black pepper
3 tablespoons chopped onions -- saut�ed
1 medium potato -- diced
1 tablespoon clarified butter or oil
1 tablespoon 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 :Dee Bell


Serving Size : 1 Preparation Time :0:05
Categories : Breakfast Fried
Main Course Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large eggs
1/2 teaspoon water
Salt
Black pepper
1 tablespoon clarified butter or oil
1/2 cup thawed frozen spinach
2 tablespoons sour cream
1/4 teaspoon 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 : 6 Preparation Time :0:15
Categories : International Stuffing

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 slices Italian bread (1/2 inch thick) -- cut in 1/2" cubes
1/2 cup milk
16 coarsely chopped black olives -- pitted
1 cup loosely packed, minced fresh parsley
1/2 pound ground pork
3 medium cloves garlic -- minced
1 egg -- beaten
2 tablespoons minced fresh basil
1/4 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 Cost 5
Depth 5 Difficulty 0
Fanciness 7 Fat Content 3
Freeze-ability 3 Good For Crowds 10
Intensity 7 Intricacy 0
Kid Appeal 3 Richness 7
Tartness 5
- - - - - - - - - - - - - - - - - - -

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 : 4 Preparation Time :1:00
Categories : Baked Casserole
Fall Main Course
Pork Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 small green cabbage
1 cup heavy cream
Salt
Fresh ground black pepper
4 pork chops -- well trimmed
2 tablespoons butter
1/2 cup white wine
1 pinch sage
3/4 cup 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 : 6 Preparation Time :4:00
Categories : Beef Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Pork and Olive Stuffing -- (see recipe)
4 pounds boneless breast of veal -- 4 by 6-inch pocket cut into one
side of the breast for stuffing
3 tablespoons olive oil
1 large minced onion
1 large leek -- rinsed and minced, white and light green parts
only
1 large carrot -- minced
1 8-ounce can tomatoes -- drained, chopped
1 cup dry white wine
1 cup chicken stock
OR
1 cup 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 Complete Meal 7
Cost 7 Depth 7
Difficulty 5 Fanciness 8
Fat Content 7 Freeze-ability 2
Good For Crowds 8 Intensity 7
Intricacy 7 Kid Appeal 7
Looks 8 Portability 0
Richness 8 Serving Temperature 7
Sweetness 3 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 : 6 Preparation Time :0:15
Categories : International Stuffing

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 slices Italian bread (1/2 inch thick) -- cut in 1/2" cubes
1/2 cup milk
16 coarsely chopped black olives -- pitted
1 cup loosely packed, minced fresh parsley
1/2 pound ground pork
3 medium cloves garlic -- minced
1 egg -- beaten
2 tablespoons minced fresh basil
1/4 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 Cost 5
Depth 5 Difficulty 0
Fanciness 7 Fat Content 3
Freeze-ability 3 Good For Crowds 10
Intensity 7 Intricacy 0
Kid Appeal 3 Richness 7
Tartness 5
- - - - - - - - - - - - - - - - - - -

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 : 6 Preparation Time :24:00
Categories : Salad Side Dish
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 pounds potatoes -- boiled in skins, cooled and coarsely chopped
12 eggs -- hard-boiled, coarsely chopped
1 1/4 cups mayonnaise -- to taste
23 fluid ounces (1/2 large jar) dill or sweet pickles or
more -- chopped
1/4 cup pickle juice -- dill or sweet, whatever the pickle choice
1 teaspoon salt
1 Dash pepper (optional)
1 1/2 teaspoons dry mustard -- not prepared
2 teaspoons celery seed -- not salt
1 Dash paprika -- for garnish (anti-theft device)
1 onion -- finely diced
OR
2 bunches 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 : 4 Preparation Time :0:45
Categories : Fall International
Soup Summer
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium onion -- roughly chopped
2 tablespoons butter
1/2 teaspoon salt
4 medium potatoes -- peeled and cubed
1 quart chicken stock
1 cup chopped arugula
1/2 cup 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 : 6 Preparation Time :1:30
Categories : Beef Fall
International Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 pounds prime rib roast
Salt
Fresh ground black pepper
1/2 teaspoon 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 : 8 Preparation Time :0:15
Categories : Appetizer International
Spring

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 large Black Mission figs -- halved lengthwise
12 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 : 4 Preparation Time :0:15
Categories : International Main Course
Stir-fried Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 eggs
1/2 teaspoon salt
1 tablespoon soy sauce
1 1/2 teaspoons granulated sugar
1/4 pound pork -- shredded
OR
1/4 pound beef -- shredded
2 tablespoons vegetable oil
1 stalk celery -- shredded
1 scallion -- cut in 1" pieces
1 handful 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 :Dee Bell


Serving Size : 2 Preparation Time :0:15
Categories : Breakfast International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
MIX TOGETHER:
1/2 cup salsa hot, medium or mild
1/2 cup tomatoes -- peeled, drained, chopped
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
Salt
Black pepper

4 eggs -- cooked over-easy


1/2 cup grated Monterey Jack cheese
2 large corn tortillas -- heated
Hot sauce (optional) -- to taste

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 :Elaine Beattie


Serving Size : 8 Preparation Time :0:30
Categories : 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 :Dee Bell


Serving Size : 4 Preparation Time :0:20
Categories : First Course Main Course
Soup Summer
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 quarts vegetable stock
OR
2 quarts chicken stock
1 medium onion -- chopped
3 tablespoons butter
2 zucchini -- cut in 1/2" slices
1 cup fresh corn kernels
1/2 cup green beans -- sliced in 1" pieces
1 carrot -- grated
2 stalks celery -- sliced
1/2 cup julienned fresh spinach
1/4 cup julienned fresh basil
1 teaspoon paprika
2 large 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 Complete Meal 7
Complexity 1 Cost 2
Depth 3 Difficulty 1
Good For Crowds 10 Intensity 3
Kid Appeal 3 Looks 8
Serving Temperature 7
- - - - - - - - - - - - - - - - - - -

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 : 8 Preparation Time :0:10
Categories : Condiment Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon small capers
1 tablespoon minced parsley
1/2 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 :Trisha Benedict


Serving Size : 4 Preparation Time :0:30
Categories : Main Course Vegetable
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups quinoa
2 cups water
1 tablespoon canola oil
3 stalks green onions -- chopped
1 clove garlic -- minced or crushed
1 cup mushrooms -- sliced
1 tablespoon sesame oil
1 cup asparagus -- cut diagonally in 1"pieces
1 medium red bell pepper -- cut in thin strips
1 tablespoon sesame seeds
2 teaspoons tamari soy sauce
1 teaspoon Spike -- or more to taste
3/4 cup 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 garlic until onion is translucent.
Add mushrooms, cook 'till softened. Add sesame oil, asparagus, red peppers and
sesame seeds. Cook Briefly, taking care not to burn sesames. Add quinoa and
tamari; toss until grains are coated. Sprinkle with Spike and toss again. Mix half
of Cheddar in and sprinkle remainder over tops 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 : 4 Preparation Time :1:30
Categories : Main Course Salad
Side Dish Spring
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons lemon juice -- from 1/2 lemon
1/4 cup olive oil
2 tablespoons minced cilantro
Salt
1 cup corn -- simmered until tender; 1/2 cup cooking liquid
reserved
1/4 cup quinoa -- rinsed thoroughly
1/4 teaspoon cumin seed
1/2 cup rinsed canned black beans
1 medium tomato -- diced
2 tablespoons minced red onion
8 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 :Dee Bell


Serving Size : 4 Preparation Time :2:00
Categories : Main Course Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup dried red kidney beans -- washed
4 cups water
OR
4 cups chicken stock
2 ounces salt pork
1 medium onion -- chopped
1/4 cup minced celery
1 clove garlic -- minced
1/4 cup minced parsley (optional)
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 bay leaf
1 pinch cayenne pepper
1 tablespoon brown sugar
1/2 teaspoon salt
4 cups 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 : 4 Preparation Time :0:45
Categories : Baked Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cube margarine
1 cup white rice
1 cup water
1 can 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 :Dee Bell


Serving Size : 4 Preparation Time :0:45
Categories : International Side Dish
Vegetable Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter or oil
1 small onion -- chopped
OR
1/2 cup chopped scallions
1/8 teaspoon salt
1/8 teaspoon turmeric
1/2 teaspoon thyme
1 cup brown rice or rice
2 1/2 cups water
AND
1/2 cup soy sauce or tamari soy sauce
OR
3 cups vegetable stock
OR
3 cups beef stock
OR
3 cups chicken stock
3/4 cup frozen sweet peas
1/4 cup grated carrots
1/4 cup chopped celery
1/4 cup minced green bell peppers (optional)
1 tablespoon chopped raisins (optional)
2 tablespoons 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 :Joyce Tubbs


Serving Size : 8 Preparation Time :1:00
Categories : Main Course Poultry
Seafood Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups cooked brown rice
5 eggs -- cooked, chopped
1 bunch green onions
1/2 cup chopped celery
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 cup mayonnaise
1 1/2 cups cubed chicken -- cooked