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* Exported from MasterCook *

Aioli

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:20
Categories : Salad Dressings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 garlic cloves -- mashed
2 egg yolks
1/8 teaspoon salt
1 cup olive oil
1 teaspoon vinegar
1 teaspoon fresh lemon juice

Beat eggs until very thick and lemon colored. Beat in mashed garlic and salt.
Beating constantly, add olive oil VERY SLOWLY -- literally drop by drop. After
about half the oil has been added and the mixture is thickening, add vinegar and
lemon juice. Then continue adding olive oil slowly, beating until a thick emulsion
is formed.

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Per serving: 256 Calories (kcal); 28g Total Fat; (97% calories from fat); 1g
Protein; 1g Carbohydrate; 53mg Cholesterol; 35mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Aioli may be used as a garlicky alternative to mayonnaise, but is


delicious on its own as a sauce or dip for seafood or vegetables.

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

All Bran Bread

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :2:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package active dry yeast
1/2 cup warm water
1/2 cup All-Bran� Cereal
1/3 cup sugar
1/2 cup vegetable shortening
1/4 teaspoon salt
1/2 cup boiling water
1 egg
3 cups all-purpose flour
Dissolve yeast in warm water. Mix All-Bran cereal, sugar, shortening, and salt.
Pour boiling water over bran mixture. Stir, let cool, then add yeast.

Add egg and half of flour. Beat well. Add remaining flour. Cover and let rise
until double in bulk. Punch down. Form into 2 small loaves, place in buttered
pans, and let rise again until double. Just before baking, brush tops of loaves
with melted butter. Bake at 350 degrees for 30-35 minutes.

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Per serving: 226 Calories (kcal); 9g Total Fat; (36% calories from fat); 4g
Protein; 32g Carbohydrate; 16mg Cholesterol; 56mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates

NOTES : After first rising, dough may be punched down and put in the refrigerator
overnight, or it may be mixed and put right in refrigerator and both risings done
second day. If refrigerated, allow to stand at room temperature for a couple of
hours before proceeding.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Almond Chicken

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :2:00
Categories : Main Dishes Poultry
Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons Chicken Stock
1 ginger root (1/2-inch slice) -- minced
1 garlic clove -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil -- for frying

Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long. Stir soy
sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together.
Place chicken in marinade, turning to coat. Marinate at least one hour, turning
chicken after half an hour.

Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2
teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat.
Let almond coated pieces set 15 minutes. Heat oil to 350�. Fry chicken pieces in
batches one layer deep until crisp, golden brown. Be sure to let oil come back up
to 350� between batches. Drain on paper towels and serve at once. Garnish with
chopped green onion.
Cuisine:
"Chinese"

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Per serving: 434 Calories (kcal); 25g Total Fat; (51% calories from fat); 39g
Protein; 15g Carbohydrate; 128mg Cholesterol; 649mg Sodium
Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2314 0 0 0 0 0 3520 0 0 0 2130706543

* Exported from MasterCook *

Chicken Stock

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Poultry Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken carcass
2 quarts water
1 carrot -- coarsely chopped
1 celery stalk
1 small onion -- quartered
1 bay leaf
1/4 teaspoon dried basil
6 whole peppercorns
1/4 cup fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large


soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours.
Strain.

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Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g
Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Almond Meringue Torte

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:30
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon cream of tartar
1/4 teaspoon double-acting baking soda
1/4 cup butter
1 egg yolk -- lightly beaten
2 egg whites
1/4 cup powdered sugar -- sifted
1/4 cup shelled almonds -- ground
1/3 cup raspberry jam

Sift together dry ingredients. Cut butter into dry ingredients. Stir in egg yolk.
Pat into buttered 8-inch square pan. Bake at 350 degrees for 15 minutes.

While cake bakes, beat egg white until stiff, and beat in confectioners' sugar and
ground almonds. When cake is set and light golden brown, remove from oven, spread
with jam and then almond meringue mixture. Brown at 450 degrees for 5-10 minutes.

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Per serving: 189 Calories (kcal); 9g Total Fat; (40% calories from fat); 3g
Protein; 26g Carbohydrate; 42mg Cholesterol; 119mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Anchovy Toast

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:30
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tins anchovies (14)
3 garlic cloves -- chopped
1/8 teaspoon mustard powder
1 tablespoon chopped onions
2 tablespoons capers
1 cup olive oil
3 tablespoons Parmesan cheese -- grated
1 loaf Italian bread
1 sweet red pepper -- thinly sliced

With a mortar and pestle, mash anchovies, garlic, mustard, onions, and capers.
Turn into a mixing bowl and vigorously beat in olive oil (or combine these
ingredients in food processor or blender and blend until anchovies are mashed).
Slice loaf of Italian bread lengthwise. Spread anchovy mixture on top of one slice
of bread. Lay slices of red pepper over anchovy mixture. Sprinkle with Parmesan
cheese. Top with second slice of bread. Wrap in foil, place in preheated 400� oven
for 10 minutes. Slice and serve.

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Per serving: 355 Calories (kcal); 37g Total Fat; (91% calories from fat); 2g
Protein; 6g Carbohydrate; 2mg Cholesterol; 94mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0
Other Carbohydrates

Suggested Wine: Chianti Classico Ruffino

Serving Ideas : As part of antipasto.

NOTES : Use the finest extra-virgin olive oil you can afford!
Nutr. Assoc. : 2049 0 0 0 0 0 0 0 4695

* Exported from MasterCook *

Apple Butter

Recipe By :Elizabeth Powell


Serving Size : 81 Preparation Time :3:00
Categories : Canning, Preserves, Etc. Jams & Jellies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 medium apples -- unpeeled and cored
2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger

Core apples, cut into eighths, and place in heavy saucepan. Barely cover with
water (about a cup). Cook over medium heat until apples just soften, stirring
often. Cool slightly and force through food mill. Measure pulp and return to
saucepan. Add 1/4 cup sugar for every cup of pulp.

Bring to a rolling boil over moderate heat. Add spices. Continue to cook, stirring
constantly, until temperature of apple mixture reaches 220 on a candy thermometer.
Ladle into sterile 1/2 pint jars, seal, and process according to jar
manufacturer's instructions. Makes about 6 pints, or 81 servings of two
tablespoons each.

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Per serving: 31 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Protein; 8g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

NOTES : VARIATIONS: Substitute pears for apples, omit cinnamon and nutmeg, add 2
tablespoons finely chopped candied ginger with spices, or, add 1 teaspoon grated
lemon peel, omit ginger and cloves.
Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Apple Cream

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:20
Categories : Desserts Fruit

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 large apples -- unpeeled and cored
1/3 cup apple cider
1/2 cup sugar
1/2 teaspoon lemon zest -- grated
1/8 teaspoon nutmeg
1 cup whipping cream
1/4 cup powdered sugar

Place apple quarters in a heavy saucepan with cider and sugar. Bring to a boil
over medium heat, stirring to dissolve sugar and prevent scorching. Continue to
cook and stir until apples become mushy. Pur�e through food mill and stir in
spices and lemon zest. Cool.

While apple pur�e cools, beat cream until it forms stiff peaks. Gradually add
powdered sugar and blend well. Fold 1/2 cup of apple pur�e into whipped cream,
then fold whipped cream into remaining apple pur�e.

Spoon into parfait glasses and chill thoroughly. Sprinkle top of each apple cream
with nutmeg before serving.

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Per serving: 309 Calories (kcal); 15g Total Fat; (42% calories from fat); 1g
Protein; 45g Carbohydrate; 54mg Cholesterol; 16mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 3 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Apple Crisp

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :1:00
Categories : Desserts Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium apples -- peeled and sliced
1 tablespoon fresh lemon juice
1/2 cup all-purpose flour
1 cup brown sugar
1 cup rolled oats
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter

Place apple slices in two-quart baking dish. Sprinkle with lemon juice.

Combine flour, sugar, oats, cinnamon, and nutmeg. Cut butter into one-inch chunks.
Blend into dry ingredients, using a pastry blender or two forks. When crumbly,
sprinkle over apples. Bake at 375 degrees for 15 minutes. Turn oven down to 350
degrees and bake for 30 minutes more.

T(Baking Time):
"0:45"

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Per serving: 320 Calories (kcal); 13g Total Fat; (34% calories from fat); 3g
Protein; 52g Carbohydrate; 31mg Cholesterol; 125mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 1/2 Fat;
1 Other Carbohydrates

Serving Ideas : Serve warm with vanilla ice cream or whipped cream.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Apple Fritters

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:45
Categories : Desserts Fruit

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 large apples
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons sugar
Fresh lemon juice
1 egg -- separated
1/2 cup milk
Powdered sugar -- sifted

Peel and core apples. Slice crosswise into 1/2" rings, dropping slices into water
acidulated with lemon juice as they are sliced.

Sift flour with cinnamon, nutmeg, and sugar. Beat egg yolk with milk. Add egg
mixture to dry ingredients and beat until smooth. Beat egg white until stiff peaks
form. Fold egg white into batter.

Drain apple rings and pat dry on tea towel. Heat oil or shortening to 375 degrees.
Dip apple rings in batter, coating both sides. Drop rings onto hot oil, five or
six at a time (one layer, not overcrowded). Fry until golden brown, turning once,
about five minutes. Remove to paper towels to drain. Sprinkle with powdered sugar.

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Per serving: 203 Calories (kcal); 2g Total Fat; (9% calories from fat); 3g
Protein; 46g Carbohydrate; 34mg Cholesterol; 20mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Apple Pie

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :1:30
Categories : Desserts Fruit
Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 batch Pie Pastry -- (see recipe)
6 large apples
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 tablespoon all-purpose flour
1 tablespoon butter -- cut into bits
1 teaspoon sugar
Dash cinnamon
1 tablespoon milk

Peel, core, and thinly slice apples. Toss with lemon juice and zest. Mix sugar,
flour, and spices. Toss with apples to coat.

Roll half of dough into a round and fit into a 9" pie pan. Fill shell with apple
mixture. Dot top with butter. Roll remaining dough into a round large enough to
cover top of apples. Place carefully over apple filling and crimp edges of crusts
together. Make slits in top crust to vent. Mix teaspoon of sugar with dash of
cinnamon. Brush top of crust with milk and sprinkle lightly with cinnamon sugar.
Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake an
additional 20-30 minutes.

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Per serving: 361 Calories (kcal); 17g Total Fat; (41% calories from fat); 4g
Protein; 50g Carbohydrate; 38mg Cholesterol; 288mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 3 Fat; 1/2
Other Carbohydrates

Serving Ideas : Serve hot with sharp cheese, ice cream, or clotted cream.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Pie Pastry

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:45
Categories : Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups flour
1 teaspoon salt
1/2 cup unsalted butter
2 tablespoons lard
5 tablespoons ice water

Mix flour and salt. Cut in butter and lard with pastry blender until mixture
resembles coarse cornmeal. Sprinkle the cold water over flour mixture and quickly
beat in, using a fork. Gather dough into a ball, wrap in wax paper and chill for
30 minutes.

Yield:
"1 Batch"
T(Chilling Time):
"0:30"

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Per serving: 244 Calories (kcal); 15g Total Fat; (55% calories from fat); 3g
Protein; 24g Carbohydrate; 34mg Cholesterol; 269mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

NOTES : Makes one batch � enough for a two-crust, 9" pie.


Nutr. Assoc. : 0 0 0 0 1582

* Exported from MasterCook *

Apple Strudel
Recipe By :Elizabeth Powell
Serving Size : 12 Preparation Time :1:00
Categories : Desserts Fruit
Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large apples
1/2 cup sugar
1 teaspoon cinnamon
3/4 cup seedless raisins
1/4 cup almond slivers
1/2 cup butter -- melted
4 sheets phyllo dough
2 tablespoons bread crumbs

Peel, core, and finely chop apples. Mix with sugar, spices, raisins, nuts, and 2
tablespoons melted butter.

Unwrap phyllo dough and keep between two dampened tea towels. Place one sheet of
dough on a third tea towel. Brush with melted butter and sprinkle with bread
crumbs. Place second sheet of phyllo on top of first, brush with butter, and
sprinkle with crumbs. Repeat with remaining sheets of phyllo.

Spread apple filling, about two inches in, along one long side of dough, to within
two inches of each edge. Filling should be spread about three inches wide. Fold
long side over once to cover filling, then fold in edges. Continue to roll
lengthwise, like a jelly roll, using towel to help. Brush each roll with butter,
and place, seam side down, on a lightly buttered baking sheet.

Bake at 400 degrees about 20-25 minutes, until golden. Remove from oven and score
top into 1-1/2" slices with a sharp knife. Cool and cut into slices.

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Per serving: 196 Calories (kcal); 10g Total Fat; (46% calories from fat); 2g
Protein; 24g Carbohydrate; 21mg Cholesterol; 120mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Applesauce Raisin Bread

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :1:15
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups whole-wheat flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup oats
1/2 cup brown sugar
2 whole eggs -- lightly beaten
1/3 cup salad oil
1 cup applesauce
1/2 cup raisins
1/2 cup pecans

Sift together flour, baking powder, salt, cinnamon, and nutmeg. Stir in oats and
brown sugar. Beat eggs. Blend eggs, oil and applesauce together. Stir in dry
ingredients, raisins and nuts. Pour into greased 9 � 5 � 3-inch loaf pan. Bake at
350 degrees for 1 hour.

T(Baking Time):
"1:00"

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Per serving: 254 Calories (kcal); 11g Total Fat; (37% calories from fat); 6g
Protein; 36g Carbohydrate; 31mg Cholesterol; 314mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat;
1/2 Other Carbohydrates

NOTES : A serving equals one slice.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Artichoke Balls

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:10
Categories : Appetizers Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 garlic clove -- minced
1 tablespoon olive oil
1 8-ounce can artichoke hearts -- mashed
1 egg -- beaten
1/4 cup Parmesan cheese
1/2 cup Italian bread crumbs

Saut� garlic in oil. Add egg and artichokes. Cook over low heat for 5 minutes.
Remove from heat. Add Parmesan cheese and 1/4 cup bread crumbs. With a teaspoon,
form into balls. Roll in remaining bread crumbs. Chill 2 hours or until ready to
serve.

T(Chilling Time):
"2:00"

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Per serving: 77 Calories (kcal); 3g Total Fat; (36% calories from fat); 4g
Protein; 9g Carbohydrate; 25mg Cholesterol; 279mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 42 0 0 0

* Exported from MasterCook *

Autumn Fruit Salad

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :1:00
Categories : Fruit Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 Red Delicious apples
1 sliced banana
1 Granny Smith apple
2 Bartlett pears
1/2 pound red grapes
1/2 cup almond slivers -- toasted
1 cup vanilla yogurt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1 tablespoon apple cider

Wash and core apples and pears, peeling if desired. Cut into one-inch chunks.
Slice banana 1/2" thick. Wash grapes and cut in half. Combine fruits and almonds
in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to
coat fruits evenly. Chill.

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Per serving: 158 Calories (kcal); 6g Total Fat; (32% calories from fat); 4g
Protein; 25g Carbohydrate; 4mg Cholesterol; 16mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Avgolemono

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:30
Categories : Eggs Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart Chicken Stock
1/4 cup rice
3 tablespoons fresh lemon juice
3 whole eggs
Salt
Black pepper
Paprika

Bring chicken stock to a boil. Add rice and simmer 20 minutes. Beat eggs with
lemon juice until thick. Beat in 1/4 cup hot chicken stock. Over low heat, slowly
beat egg mixture into chicken-rice soup. Cook two to three minutes, until soup
thickens slightly. Be very careful not to boil. Season to taste and serve at once.

Garnish with chopped fresh mint leaves.

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Per serving: 157 Calories (kcal); 7g Total Fat; (41% calories from fat); 7g
Protein; 16g Carbohydrate; 153mg Cholesterol; 82mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Chicken Stock

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Poultry Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken carcass
2 quarts water
1 carrot -- coarsely chopped
1 celery stalk
1 small onion -- quartered
1 bay leaf
1/4 teaspoon dried basil
6 whole peppercorns
1/4 cup fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large


soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours.
Strain.
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Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g
Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Avocado Cream Sauce

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:15
Categories : Pasta Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 avocados
1 clove garlic -- quartered
2 tablespoons fresh chives -- chopped
1 tablespoon fresh cilantro -- chopped
1/2 tablespoon fresh tarragon -- chopped
Juice of half a lime
2 tablespoons butter
1/4 cup light cream

In food processor fitted with chopping blade, pur�e avocado with garlic, lime
juice, and herbs. Melt butter in a saucepan over low heat. Stir in avocado pur�e
and cook over low heat, stirring occasionally, until heated through. Add cream and
continue to heat, but do not allow to boil.

Salt to taste and serve over pasta.

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Per serving: 244 Calories (kcal); 24g Total Fat; (83% calories from fat); 3g
Protein; 8g Carbohydrate; 25mg Cholesterol; 75mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Avocado Soup

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:20
Categories : Soups & Stews Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 avocados
1/2 teaspoon fresh lemon juice
2 cups chicken broth
2 tablespoons dry sherry
1 cup heavy cream
Salt
Cayenne pepper

Peel and pit avocados. Pur�e in a blender with lemon juice. Blend in chicken broth
and sherry. Pour into a bowl and whisk in cream. Season to taste with salt and
cayenne. Chill.

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Per serving: 263 Calories (kcal); 25g Total Fat; (84% calories from fat); 4g
Protein; 6g Carbohydrate; 54mg Cholesterol; 277mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Bacon-Avocado Potato Salad

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Potatoes Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 medium boiling potatoes
2 avocados -- cubed
8 slices bacon
1/2 cup chopped onions
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup cider vinegar
Salt
Black pepper
Paprika
1/4 teaspoon mustard powder
2 tablespoons fresh parsley -- chopped
1 tablespoon fresh cilantro -- chopped

Boil potatoes in their skins. While potatoes boil, cube avocados and toss with
lime juice. Chop bacon into one-inch pieces and fry until crisp in a large
skillet. Remove bacon to paper towels to drain. In bacon fat, saut� onions until
golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper,
and paprika to taste.
When potatoes are tender, drain, peel, and dice. While still warm, pour dressing
over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon,
parsley, and cilantro. Serve at room temperature or chill one hour or longer.

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Per serving: 206 Calories (kcal); 11g Total Fat; (47% calories from fat); 5g
Protein; 22g Carbohydrate; 5mg Cholesterol; 113mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Baked Bluefish

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:30
Categories : Fish Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds bluefish fillets
1/4 cup white wine vinegar
1 Bermuda onion -- sliced
1/4 teaspoon peppercorns
1/4 teaspoon allspice
1/2 cup sour cream

Place bluefish fillets in a shallow ceramic or enameled baking dish. Combine


vinegar, onions, peppercorns, and allspice. Pour over fillet, turning to coat.
Marinate, skin side up, at room temperature, for 1 hour. Pour off vinegar, but not
onions or spices. Turn skin side down and spread top with sour cream. Bake at 350
degrees for 20-25 minutes, until fish flakes easily with a fork.

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

Per serving: 332 Calories (kcal); 14g Total Fat; (38% calories from fat); 46g
Protein; 3g Carbohydrate; 142mg Cholesterol; 147mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Baked Cornish Game Hens

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :2:00
Categories : Main Dishes Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 whole Cornish game hens
1 medium onion -- chopped
1 celery stalk -- chopped
1/2 green pepper -- chopped
8 ounces mushrooms -- chopped
1 whole garlic clove -- minced
2 tablespoons fresh basil -- minced
1 teaspoon oregano
2 tablespoons fresh parsley
3/4 cup butter -- melted

Stir 1/2 cup melted butter with onion, celery, green pepper, mushrooms, garlic,
and herbs. Season hens inside and out with salt and pepper. Stuff bird with equal
amounts of the vegetable mix. Place birds in baking dish, breast side up. Drizzle
with remaining 1/4 cup butter. Cover and bake 1-1/2 hours at 325 degrees. Brown at
500 degrees.

T(Baking Time):
"1:30"

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

Per serving: 897 Calories (kcal); 70g Total Fat; (71% calories from fat); 59g
Protein; 5g Carbohydrate; 401mg Cholesterol; 448mg Sodium
Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 1 Vegetable; 0 Fruit; 9 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with Currant Jelly Sauce (see recipe).

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Baked Fresh Ham

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :3:00
Categories : Main Dishes Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 pounds fresh ham
2 whole garlic cloves -- minced
2 tablespoons olive oil
1/2 teaspoon dried rosemary
1/2 teaspoon ground thyme
1 cup beer

Trim excess fat from ham. Mix oil with herbs and rub all over ham. Bake at 350
degrees for 30-35 minutes per pound of meat, until meat thermometer registers 185
degrees. Baste occasionally with beer.

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

Per serving: 726 Calories (kcal); 51g Total Fat; (65% calories from fat); 59g
Protein; 1g Carbohydrate; 207mg Cholesterol; 193mg Sodium
Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Baked Haddock

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:45
Categories : Fish Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 haddock fillets
1/2 cup butter -- melted
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
1/4 teaspoon ground chili peppers
1 teaspoon salt
1/4 teaspoon black pepper
2 whole garlic cloves -- minced

Mix salt, pepper and garlic together thoroughly and rub on both sides of fish
fillets. Place in a buttered shallow baking dish. Combine butter, lemon juice, and
Worcestershire sauce. Bake fish at 375 degrees for 30 minutes or until it flakes
easily with a fork. Baste with butter mixture 2-3 times during baking.

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

Per serving: 383 Calories (kcal); 24g Total Fat; (57% calories from fat); 37g
Protein; 3g Carbohydrate; 172mg Cholesterol; 975mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates

NOTES : Other white fish fillets may be substituted for haddock.


Nutr. Assoc. : 3643 0 796 0 0 0 0 0

* Exported from MasterCook *

Baked Lentils
Recipe By :Elizabeth Powell
Serving Size : 6 Preparation Time :1:45
Categories : Beans Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups dried lentils
1/2 cup chopped onions
1/2 cup diced celery
1/2 cup carrots -- chopped
1/2 cup chopped mushrooms
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups beef stock
1/4 teaspoon basil
1/4 teaspoon ground thyme
1 tablespoon fresh parsley -- chopped
Salt
Black pepper
1/4 cup bread crumbs
3 bacon slices

Cook lentils in a quart of boiling water until barely tender, about 30 minutes.
Drain.

While lentils are cooking, saut� vegetables in butter over low heat until tender.
Stir in flour and cook one minute, stirring constantly. Whisk in beef stock and
bring sauce to a boil. Remove from heat and season to taste with salt, pepper, and
herbs.

When lentils are cooked, drain and stir into sauce. Spread in a shallow, buttered
pan. Sprinkle with bread crumbs. Cut bacon slices into quarters and place on top
of lentils. Bake at 375 degrees for 40 minutes, until bacon browns.

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

Per serving: 338 Calories (kcal); 8g Total Fat; (21% calories from fat); 21g
Protein; 46g Carbohydrate; 18mg Cholesterol; 876mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

NOTES : For a vegetarian version, omit bacon and use 1-1/2 cups vegetable stock
and 1/2 cup V8 juice in place of beef stock.

Nutr. Assoc. : 0 0 3055 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Baked Mackerel

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :2:45
Categories : Fish Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 whole mackerel fillets
1/4 cup white vinegar
3/4 cup water
1 small onion -- sliced
2 teaspoons salt
6 whole peppercorns
1 tablespoon pickling spice
1 dash cayenne pepper
1 whole bay leaf
6 whole cloves

Place fillets in one layer in a glass or ceramic baking dish. Heat vinegar, water,
onion, herbs, and spices. Pour over fish. Allow to marinate for at least one hour.
Refrigerate if marinated longer. Bake, covered, for 45 minutes at 375 degrees.
Garnish with fresh parsley.

T(Baking Time):
"0:45"

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

Per serving: 229 Calories (kcal); 5g Total Fat; (21% calories from fat); 38g
Protein; 7g Carbohydrate; 98mg Cholesterol; 1021mg Sodium
Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Works well with other strongly flavored and/or oily fish.
Nutr. Assoc. : 0 0 0 0 0 0 0 272 0 0

* Exported from MasterCook *

Baked Oysters

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:45
Categories : Appetizers Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 dozen whole oysters
1 garlic clove -- minced
1 tablespoon fresh parsley -- minced
1/2 cup butter -- melted
2 teaspoons Worcestershire sauce
2 tablespoons clam juice
2 tablespoons chili sauce
1/2 cup mushrooms -- finely chopped
2 tablespoons Parmesan cheese -- grated
2 tablespoons bread crumbs
Salt
Black pepper

Shuck oysters; drain and reserve half of the shells.


Combine parsley, garlic, Worcestershire sauce, clam juice and chili sauce with 6
tablespoons melted butter. Dip each oyster into this sauce and place in a shell on
a baking pan. Spoon remaining sauce over oysters. Sprinkle a teaspoon of chopped
mushrooms on each oyster.

Stir cheese and bread crumbs together and sprinkle over oysters. Dribble with
remaining butter. Bake at 400 degrees for 15 minutes.

T(Baking Time):
"0:15"

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

Per serving: 182 Calories (kcal); 17g Total Fat; (81% calories from fat); 4g
Protein; 5g Carbohydrate; 61mg Cholesterol; 316mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4319 0 0 0 0 20201 0 4196 0 0 0 0

* Exported from MasterCook *

Baked Pompano

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:45
Categories : Fish Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 whole shallots -- minced
1/2 cup butter
4 fillets pompano (2 pounds)
1 cup hazelnuts -- chopped
1 cup brandy

Saut� shallots in butter. Place pompano fillets in a shallow buttered baking pan.
Sprinkle generously with the hazelnuts. Pour melted butter and shallots over
pompano and hazelnuts.

Bake 20 minutes at 450�, basting every 5 minutes to prevent dryness. Remove from
oven. Add the brandy and flame. When flames die down, broil 2-3 minutes. Serve
with lemon wedges.

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

Per serving: 704 Calories (kcal); 53g Total Fat; (81% calories from fat); 21g
Protein; 6g Carbohydrate; 105mg Cholesterol; 292mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4902 0 1152 0 2330


* Exported from MasterCook *

Baked Shrimp Indienne

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:30
Categories : Main Dishes Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter
1 clove garlic -- minced
1 tablespoon onion -- grated
1 teaspoon fresh parsley -- chopped
1 teaspoon fresh chervil -- chopped
1 teaspoon fresh tarragon -- chopped
1/8 teaspoon turmeric
1/8 teaspoon ground mace
1/8 teaspoon coriander
1 teaspoon salt
1/2 cup sherry
1 1/2 pounds shrimp -- cooked and peeled
1 1/2 cups bread crumbs
1/4 cup butter -- melted

Cream butter with herbs, spices, and salt. Beat in sherry. Cream the mixture until
soft. Blend in shrimp. Make alternate layers of shrimp mixture and bread crumbs in
a buttered baking dish, finishing with bread crumbs and pouring the melted butter
over top. Bake at 450 degrees for 15 minutes.

T(Baking Time):
"0:15"

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

Per serving: 690 Calories (kcal); 40g Total Fat; (54% calories from fat); 40g
Protein; 34g Carbohydrate; 352mg Cholesterol; 1488mg Sodium
Food Exchanges: 2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 620 0 0 0 0 0 0 0 0 0 1372 0 0

* Exported from MasterCook *

Baked Turkey Croquettes

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:30
Categories : Luncheon Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter
3 tablespoons flour
3/4 cup milk
2 cups turkey -- chopped
1 egg yolk -- beaten
1/4 teaspoon salt
1/4 teaspoon celery salt
1 egg
2 teaspoons water
1/2 cup bread crumbs
1/4 teaspoon ground sage
2 tablespoons butter -- melted

Melt 2 tablespoons butter over low heat. Add the flour and stir until well
blended. Cook one minute. Slowly add milk and cook, stirring constantly, until
boiling.

Let sauce cool; add chopped turkey, egg yolk, salt and celery salt.

Form into twelve small cones. Mix bread crumbs with ground sage. Beat egg in
water. Roll cones in crumbs. Dip each cone in egg and roll again in crumbs. Place
on greased baking pan and drizzle with melted butter.

Bake at 350 degrees for 40 minutes.

T(Baking Time):
"0:40"

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

Per serving: 257 Calories (kcal); 16g Total Fat; (56% calories from fat); 17g
Protein; 11g Carbohydrate; 134mg Cholesterol; 376mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

NOTES : A good way to use up leftover turkey, chicken, or ham. If using ham, put
through a meat grinder and use 1-1/2 cups ground ham.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Baklava

Recipe By :Elizabeth Powell


Serving Size : 36 Preparation Time :1:45
Categories : Desserts Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 cups sugar
1 1/2 cups water
1 tablespoon lemon juice
1 pound pecans -- chopped
1/4 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pound filo dough
1 cup butter -- melted

* Prepare syrup first: bring to boil 2-1/2 cups sugar and water; add lemon juice.
Simmer until it is a pale yellow color. Syrup should be thick and cold when poured
over hot Baklava.

Mix nuts, 1/4 cup sugar, and spices; set aside. Butter 9" � 13" cake pan
thoroughly. Keep filo pastry covered with a damp tea towel while working with
individual sheets. Layer sheets in baking pan, one at a time, brushing each layer
with melted butter. After layering six or so, begin alternating layers of filo
pastry with nut mixture. Brush one layer with butter and sprinkle the next with
1/2 cup nut mixture. Continue to alternate buttered layers and nut-covered layers
until all but ten of the sheets have been used. Layer the last ten sheets as you
did the bottom six, brushing each with butter. Bake at 325 degrees for 1-1/2
hours. Remove from oven and let cool for five minutes. Score pastry into diamond
shapes about 1-1/2" � 2". Pour cold syrup over hot pastry. Allow to cool to room
temperature before cutting and removing from pan.

Cuisine:
"Greek"
T(Baking Time):
"1:30"

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

Per serving: 226 Calories (kcal); 14g Total Fat; (61% calories from fat); 2g
Protein; 18g Carbohydrate; 14mg Cholesterol; 114mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Banana Nut Bread

Recipe By :Elizabeth Powell


Serving Size : 10 Preparation Time :2:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup butter
1 1/2 cups sugar
1 1/2 cups mashed bananas
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
3/4 cup nuts -- chopped

Cream together butter and sugar. Add banana, eggs, and vanilla. Sift together dry
ingredients. Add alternately with buttermilk. Blend well. Stir in nuts, and pour
into a greased and floured loaf pan. Bake at 325 degrees for 1-1/4 hours.

T(Baking Time):
"1:15"

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

Per serving: 445 Calories (kcal); 21g Total Fat; (41% calories from fat); 6g
Protein; 60g Carbohydrate; 75mg Cholesterol; 452mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat;
2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Barbecue Sauce

Recipe By :Elizabeth Powell


Serving Size : 28 Preparation Time :0:30
Categories : Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 small onion -- minced
1 garlic clove -- minced
2 tablespoons butter
1 cup ketchup
1/4 cup bourbon
2 tablespoons maple syrup
2 tablespoons Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon salt
1 teaspoon chili powder

Saut� onions and garlic in butter in a heavy saucepan. Add remaining ingredients.
Bring to a boil and simmer 10 minutes. Use to baste meats for grilling. Simmer 10-
15 minutes longer to reduce to a thicker sauce for serving with cooked meat;
especially good for ribs or pork chops.

Makes a little less than 2 cups, about 28 one-tablespoon servings.

Cuisine:
"American"

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

Per serving: 27 Calories (kcal); 1g Total Fat; (33% calories from fat); trace
Protein; 4g Carbohydrate; 2mg Cholesterol; 198mg 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 0 0 0 0
* Exported from MasterCook *

Basic Berry Jam

Recipe By :Elizabeth Powell


Serving Size : 0 Preparation Time :2:00
Categories : Canning, Preserves, Etc. Jams & Jellies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 quarts berries
Sugar

Use only freshly picked berries and include a good percentage of under-ripe
berries. Pick over carefully and wash, removing stems, hulls, and debris. Place in
enameled or stainless steel pot, mash well, and bring to a boil over moderate
heat. Cook just until berries soften.

Put through food mill. If desired, this pulp may be strained through a finer
sieve. Measure pulp into an enameled or stainless steel pot that is at least four
times taller than level of pulp. For every cup of pulp, add 1 cup of sugar. Bring
to a boil over moderately high heat and continue to boil until the temperature of
the jam reaches 221 degrees F on a candy thermometer. (The stage at which the
mixture will form a jelly of the desired consistency if a spoonful on a small dish
is placed in the freezer for one minute.) Keep an eye on the boiling jam and stir
frequently!

When jam is ready, ladle into sterilized jars, seal, and process according to jar
manufacturer's instructions.

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

Per serving: 709 Calories (kcal); 8g Total Fat; (9% calories from fat); 14g
Protein; 165g Carbohydrate; 0mg Cholesterol; 24mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 12 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES : Berries may be blackberry, blueberry, raspberry, or strawberry.


Nutr. Assoc. : 2241 0

* Exported from MasterCook *

Basic Meat Gravy

Recipe By :Elizabeth Powell


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Pan drippings
1/4 cup wine, red
3 tablespoons all-purpose flour
2 cups stock
Seasonings: salt, pepper, herbs

Pour off fat from pan drippings and reserve. Pour liquid portion of drippings into
a 2 cup measuring cup. Deglaze pan with wine: white for chicken and pork, red for
beef or game. Pour wine into measuring cup. Add stock to reach 2 cups.

Add back to pan 3 tablespoons of fat. Place on a burner over medium heat. Stir in
flour and cook one minute, whisking constantly. Slowly pour in stock mixture. Heat
until boiling. Season to taste with salt, pepper, and herbs as desired.

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

Per serving: 21 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 27167 0

* Exported from MasterCook *

Basic White Bread

Recipe By :Elizabeth Powell


Serving Size : 16 Preparation Time :3:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package active baker's yeast
1 teaspoon sugar
1 1/4 cups water -- lukewarm
6 cups all-purpose flour -- * see note
2 tablespoons sugar
2 teaspoons salt
1 cup milk
3 tablespoons butter

Add one teaspoon sugar to 1/4 cup lukewarm water and stir to dissolve. Sprinkle
yeast over water and let soften one minute. Stir into water and "proof" for 15
minutes. Mixture should rise slightly and become bubbly.

Heat remaining water with butter and milk until the butter melts. Cool this
mixture to lukewarm. Mix three cups flour, 2 tablespoons sugar, and salt in a
large bowl. Beat in yeast mixture and butter-milk mixture. Gradually stir in
enough of the remaining flour to form a soft dough, using 5-1/2 to 6-1/2 cups
flour altogether.

Turn dough onto floured surface and allow to rest a minute. Knead until smooth and
elastic, about 10 minutes. Place in a greased bowl, turning to grease all sides.
Cover with a damp tea towel and allow to rise in a warm place until double in
bulk, about one hour.

Punch down dough, kneading it until it is about its original size. Return to bowl,
cover, and allow to rise again until double in bulk, about 1-1/2 hours. Turn out
onto lightly floured surface. Divide dough in half and shape each half into a loaf
to fit an 8-1/2" � 4-1/2" pan. Place in greased pans, cover, and allow to rise in
a warm place for one hour.

Bake at 400 degrees for 25-30 minutes. When done, bread will be well browned and
shrunken in from sides. Remove from pans and cool on wire racks.

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

Per serving: 207 Calories (kcal); 3g Total Fat; (13% calories from fat); 6g
Protein; 38g Carbohydrate; 8mg Cholesterol; 298mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : * Amount of flour will vary from 5-1/2 to 6-1/2 cups. Use as little as
needed to form a dough that is soft, but not overly sticky. If in doubt, more may
be added, a couple of tablespoons at a time, during the kneading process.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Beef Pot Pie

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:30
Categories : Beef Breads
Luncheon Main Dishes
Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds beef stew meat
3 tablespoons vegetable oil
1 whole onion -- chopped
2 cloves garlic -- minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon brown sugar
2 tablespoons sherry
1 1/2 cups beef stock
2 celery stalks -- chopped
2 whole carrots -- sliced
1 whole green pepper -- chopped
2 whole tomatoes -- peeled and seeded
1 pound pearl onions
1 tablespoon cornstarch
Pastry for 9" pie crust

Brown meat in oil, over high heat. Add onion and garlic. Saut� until limp.
Sprinkle with salt, pepper, and brown sugar. Cook one minute, then add sherry and
beef stock. Cover and simmer until meat is tender. Blanch celery and green
peppers, drain. Chop tomatoes. When meat is done, drain off liquid and measure.
Add enough water to make 1-1/4 cups. Dissolve cornstarch in 1/3 cup cold water.
Bring meat juices to a boil and add cornstarch. Add meat, then vegetables. Pour
into pie pan. Roll pastry into a round to cover pie pan. Place over meat mixture,
sealing edges to pan. Cut slits in top. Bake at 450 degrees for 30 minutes.
T(Baking Time):
"0:30"

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

Per serving: 331 Calories (kcal); 17g Total Fat; (47% calories from fat); 26g
Protein; 16g Carbohydrate; 62mg Cholesterol; 893mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2216 0 0 0 0 0 0 0 0 2523 2495 3591 5296 0 0 0

* Exported from MasterCook *

Beef Pot Roast

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :6:00
Categories : Beef Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup red wine
2/3 cup cider vinegar
1 1/2 cups beef bouillon
1 teaspoon salt
6 peppercorns
6 allspice berries
1/2 cup brown sugar
1 bay leaf
1 onion -- sliced
3 pounds beef pot roast
1/4 cup all-purpose flour
1/4 cup bacon fat
4 whole potatoes -- peeled and quartered
4 whole carrots -- peeled and quartered

Mix together wine, vinegar, bouillon, salt, peppercorns, allspice, brown sugar,
bay leaf, and sliced onion. Trim roast and place in a ceramic bowl. Pour marinade
over roast, turn to coat, and marinate at least two hours or overnight, turning
once or twice.

Remove roast from marinade and pat dry. Strain marinade, reserving liquid. Season
flour with salt and pepper to taste. Dredge meat in flour. In heavy saucepan, sear
meat quickly on all sides in smoking hot bacon fat. Add reserved marinating
liquid. Cover and simmer until tender, about 3-1/2 hours. Add potatoes and carrots
during last hour of cooking. When done, place roast and vegetables on a platter
and keep warm. Skim fat from liquid and reduce over medium-high heat until liquid
measures about 2 cups. Season to taste; if necessary, thicken gravy with one
teaspoon cornstarch dissolved in a tablespoon of cold water.

- - - - - - - - - - - - - - - - - - -
Per serving: 571 Calories (kcal); 34g Total Fat; (54% calories from fat); 30g
Protein; 33g Carbohydrate; 105mg Cholesterol; 686mg Sodium
Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 113 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Beef Stew

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :3:00
Categories : Beef Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup all-purpose flour
Salt
Black pepper
2 pounds beef stew meat
3 tablespoons olive oil
1 tablespoon sugar
2 whole celery stalks -- diced
4 whole parsley sprigs -- chopped
1 whole garlic clove -- minced
1 whole bay leaf
2 cups canned tomatoes
4 cups beef bouillon
1 tablespoon tomato paste
4 whole carrots -- peeled and quartered
3 whole potatoes -- peeled and quartered
12 whole small white boiling onions -- peeled

Season flour with salt and pepper to taste. Dredge meat in flour. In a large soup
kettle, brown meat in hot olive oil. Add sugar, celery, parsley, garlic, bay leaf,
tomatoes, bouillon, and tomato paste. Bring to a boil, reduce heat, and simmer one
hour. Taste and season with additional salt and pepper, or herbs of your choice,
if desired. Add carrots and potatoes and continue to simmer until vegetables are
tender. Add onions and simmer until onions are tender.

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

Per serving: 728 Calories (kcal); 31g Total Fat; (38% calories from fat); 56g
Protein; 56g Carbohydrate; 125mg Cholesterol; 1760mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 7 Lean Meat; 5 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

NOTES : This is a flavorful, but not highly seasoned stew. Additions may include
herbes fines, wine, or your choice of spice/herb combinations.
Nutr. Assoc. : 0 0 0 0 0 0 0 20143 0 0 0 0 0 0 0 4994

* Exported from MasterCook *


Beef Stroganoff

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:45
Categories : Beef Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds beef tenderloin -- cut in thin strips
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups beef bouillon
1/4 cup sour cream
2 tablespoons tomato paste
1/2 teaspoon paprika
Salt to taste

Dredge beef in flour. In a heavy skillet, melt butter with oil and brown the beef
(about 5 minutes). Slowly add bouillon to beef, stirring well. Bring to a boil.
Combine sour cream, tomato paste, paprika, and salt. Slowly stir sour cream
mixture into beef mixture. Turn heat to low and bring to a bare simmer. Cook 15-20
minutes, stirring frequently and never allowing mixture to boil.

Serve with rice or egg noodles.

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

Per serving: 435 Calories (kcal); 37g Total Fat; (76% calories from fat); 21g
Protein; 4g Carbohydrate; 95mg Cholesterol; 482mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 131 0 0 986 0 0 1504 0 0

* Exported from MasterCook *

Beer and Cheddar Soup

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:40
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 quart beer
1 quart Chicken Stock
1 cup heavy cream
3 egg yolks
1 cup Cheddar cheese -- shredded
1 teaspoon paprika

Bring beer and chicken stock to a boil over moderate heat. Simmer for 25 minutes.
Beat egg yolks until thick and pale yellow. Beat in cream. Slowly add a little of
the hot beer to egg mixture, stirring constantly to prevent curdling. Add egg
mixture and cheese to remaining soup. Heat for 5 minutes, but do not allow the
soup to boil.

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

Per serving: 263 Calories (kcal); 20g Total Fat; (74% calories from fat); 7g
Protein; 8g Carbohydrate; 142mg Cholesterol; 128mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates

Serving Ideas : Serve with pumpernickel bread and beet salad.

Nutr. Assoc. : 142 342 0 0 0 1032

* Exported from MasterCook *

Chicken Stock

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Poultry Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken carcass
2 quarts water
1 carrot -- coarsely chopped
1 celery stalk
1 small onion -- quartered
1 bay leaf
1/4 teaspoon dried basil
6 whole peppercorns
1/4 cup fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large


soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours.
Strain.

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

Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g
Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

* Exported from MasterCook *


Biscotti

Recipe By :Elizabeth Powell


Serving Size : 18 Preparation Time :1:00
Categories : Breakfast Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups flour
1 1/2 cups sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup butter -- cold
1/4 cup lard -- cold
4 whole eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon anise seed
1 cup almonds -- ground

Sift together flour, sugar, salt, and baking powder. Cut butter and lard into
mixture. Beat eggs slightly and beat in vanilla and almond extracts. Quickly stir
egg mixture, anise seed, and almonds into dry ingredients. Turn out on a floured
board and knead until dough is no longer sticky. Divide dough into 6-8 pieces.
Roll with hands into long rolls. Place rolls on greased baking pans and flatten
slightly with hands. Bake at 325 degrees for 25-30 minutes. Slice each roll
diagonally into 3/4-inch pieces. Return to baking pan, cut side up, and bake at
375 degrees for 5 minutes. Turn biscotti over and bake 5 minutes more.

Cuisine:
"Italian"

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

Per serving: 285 Calories (kcal); 12g Total Fat; (36% calories from fat); 6g
Protein; 40g Carbohydrate; 53mg Cholesterol; 162mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 3309 0 0 2136 0 791 0 0 0 0 18

* Exported from MasterCook *

Black Eyed Peas

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Beans

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound black eyed peas
1 ham bone
1 onion -- chopped
2 celery stalks -- chopped
1 carrot -- chopped
1 whole bay leaf
1/2 teaspoon basil
1 teaspoon peppercorns
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon oregano
1 teaspoon Cajun seasoning -- * see note

Combine all ingredients in large soup kettle with 3 quarts water. Bring to a boil
and simmer, uncovered, for two hours or until black eyed peas are tender. Drain,
remove whole bay leaf, garlic, peppercorns, and ham bone. Remove ham from bone,
chop, and add back to beans. Serve at once.

Cuisine:
"American"

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

Per serving: 239 Calories (kcal); 3g Total Fat; (11% calories from fat); 17g
Protein; 38g Carbohydrate; 13mg Cholesterol; 190mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

NOTES : * Two or three drops of Tabasco sauce can be substituted for Cajun
seasoning.

Beans cooked this way may be drained, refreshed under cold running water, and
tossed with French dressing while still warm. Serve at room temperature or
chilled.
Nutr. Assoc. : 2273 3654 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Blackened Fish Fillets

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:20
Categories : Fish Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds fish fillets -- (1/2 to 3/4" thick)
3/4 cup butter
1 tablespoon paprika
3/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 dash cumin
Mix dry ingredients on large plate.

Melt butter in heavy skillet (do not use lightweight or nonstick skillet). Pour
off all but 3 tablespoons into 9 � 12 � 1" pan.

TURN ON HOOD VENT and turn heat to high. Dip each fillet in melted butter (in the
9 � 12 pan) and then dip in the dry ingredients, patting the fillets by hand.

Cook fish on each side for 2 to 3 minutes, being careful when turning them over.
The fish will look charred � "blackened" � and there may be some smoke, but not an
excessive amount. The blackening forms a spicy, crunchy coating, sealing in
moisture and flavor.

Cuisine:
"American"

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

Per serving: 336 Calories (kcal); 24g Total Fat; (64% calories from fat); 28g
Protein; 2g Carbohydrate; 127mg Cholesterol; 672mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates

NOTES : Use any type of fish you prefer � swordfish, redfish, whitefish, tuna,
etc.
Nutr. Assoc. : 0 222 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Blondies

Recipe By :Elizabeth Powell


Serving Size : 16 Preparation Time :1:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter
2 cups brown sugar
2 eggs -- beaten slightly
1 tablespoon vanilla extract
1 cup all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon salt

Melt butter in saucepan. Stir brown sugar into butter until dissolved. Cool
slightly and beat in egg and vanilla. Sift flour with baking powder and salt. Stir
dry ingredients into butter/sugar/egg.

Butter a 9-inch-square pan, line with wax paper, then butter and flour the wax
paper. Pour batter into pan. Bake at 350 degrees for 30-45 minutes.

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

Per serving: 158 Calories (kcal); 6g Total Fat; (35% calories from fat); 2g
Protein; 24g Carbohydrate; 39mg Cholesterol; 267mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Blue Cheese Dressing

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:15
Categories : Salad Dressings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup blue cheese, crumbled
1 tablespoon sherry vinegar
1/4 cup mayonnaise
1/2 cup buttermilk
1/8 teaspoon fresh ground black pepper

In a blender, crumble blue cheese. Blend with vinegar and mayonnaise. With blender
running, slowly add buttermilk. Season with pepper.

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

Per serving: 94 Calories (kcal); 10g Total Fat; (86% calories from fat); 2g
Protein; 1g Carbohydrate; 8mg Cholesterol; 152mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Blue Cheese Walnut Spread

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:10
Categories : Appetizers Cheese

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 ounces blue cheese -- softened
4 ounces cream cheese
2 tablespoons butter
2 tablespoons sherry
1/4 cup English walnuts -- chopped

Beat cheeses and butter together. Add sherry and walnuts.


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

Per serving: 200 Calories (kcal); 18g Total Fat; (83% calories from fat); 6g
Protein; 2g Carbohydrate; 45mg Cholesterol; 359mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates

Serving Ideas : Serve with assorted crackers and French bread.

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Blueberry Streusel

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :0:45
Categories : Breakfast Cakes
Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter
1/2 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
2 cups fresh blueberries
1/4 cup butter -- cold
1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup sugar

Cream butter and sugar. Beat in egg. Sift dry ingredients together and add,
alternately with buttermilk, to butter mixture. Pour into well-greased 9 � 13"
pan. Top with blueberries. Mix sugar, flour, and spices. Cut butter into
tablespoons and blend into dry ingredients with a pastry blender. Mixture should
be crumbly. Sprinkle over blueberries. Bake at 350 degrees for 35 minutes.

T(Baking Time):
"0:35"

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

Per serving: 285 Calories (kcal); 12g Total Fat; (38% calories from fat); 4g
Protein; 41g Carbohydrate; 47mg Cholesterol; 313mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
1 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Boeuf Bourguignonne

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :4:45
Categories : Beef Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds beef round -- cut in 2-inch cubes
2 cups red wine
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground thyme
1 bay leaf
1 celery stalk
3 garlic cloves
2 carrots
3 onions
7 tablespoons butter
1 tablespoon olive oil
1/4 cup all-purpose flour
1/2 cup beef broth
1 tablespoon tomato paste
1 1/2 cups small white onions -- par-boiled
2 ounces mushrooms -- sliced
5 red ripe tomatoes
1/4 teaspoon salt
1/4 teaspoon sugar

Combine wine, 2 tablespoons olive oil, salt, pepper, thyme, and bay leaf. Slice
one onion, one carrot, one clove of garlic, and celery. Add to wine mixture.
Marinate beef in this mixture for at least two hours and up to 24 hours. Turn
occasionally. Remove meat and pat it dry. Strain marinade and reserve. Heat 2
tablespoons butter with olive oil in heavy skillet. Brown the meat quickly on all
sides. Remove meat to a two-quart baking dish. Deglaze skillet with 1/4 cup
reserved marinade and add to baking dish.

Chop remaining onions, carrot, and garlic finely. Melt 1/4 cup butter in skillet
and saut� the chopped garlic, onions and carrot until lightly browned (about 5
minutes). Blend in flour and stir one minute. Add marinade, broth and tomato
paste. Stir until mixture comes to a boil. Pour over meat. Cover, cook in 350-
degree oven for 2-1/2 hours. Melt 1 tablespoon butter in skillet and saut� white
onions with salt and sugar until golden. Add mushrooms and saut� for two minutes
more. Add white onions, mushrooms, and tomatoes to beef. Continue to bake for 10
more minutes. Serve with noodles or rice.

Cuisine:
"French"

- - - - - - - - - - - - - - - - - - -
Per serving: 598 Calories (kcal); 37g Total Fat; (60% calories from fat); 38g
Protein; 17g Carbohydrate; 134mg Cholesterol; 681mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 126 0 0 0 0 0 0 0 0 2495 4288 0 0 0 117 0 0 0 0 0 0

* Exported from MasterCook *

Boston Baked Beans

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :7:00
Categories : Beans

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds great northern beans
3 quarts ham stock
1 onion -- quartered
1 celery stalk -- quartered
1 whole bay leaf
3/4 cup molasses
1/4 cup brown sugar
1 tablespoon salt
1 tablespoon mustard powder
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon black pepper
1 large onion -- thinly sliced
1/2 pound salt pork -- cut into 1" cubes

Soak beans overnight. Drain. Bring stock to a boil. Add beans, onions, celery, and
bay leaf. Simmer until beans are tender, about one hour. Drain beans, reserving
stock and removing vegetables and bay leaf.

Mix molasses, brown sugar, salt, and spices. Gradually add five cups of reserved
stock, blending to make a smooth mixture. Fold in beans and sliced onion. Turn
into beanpot and push cubes of salt pork about into beans until barely covered.

Cover tightly. Bake at 250 degrees for five hours. Remove cover and bake one hour
longer. Add more liquid at any time if beans seem to be drying out. Serve at once.

Cuisine:
"American"
T(Baking Time):
"6:00"

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

Per serving: 496 Calories (kcal); 16g Total Fat; (30% calories from fat); 19g
Protein; 67g Carbohydrate; 16mg Cholesterol; 2949mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 1
Other Carbohydrates

Serving Ideas : Serve with Boston Brown Bread for Saturday supper.
Nutr. Assoc. : 0 129 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Boston Brown Bread

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :3:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup whole-wheat flour
1 cup rye flour
1 cup yellow cornmeal, degermed
2 teaspoons baking soda
1 teaspoon double-acting baking powder
1 teaspoon salt
2 cups buttermilk
2/3 cup molasses
3/4 cup seedless raisins

Sift together flours, cornmeal, baking soda, baking powder, and salt. Stir in
raisins. Beat together milk and molasses and stir this mixture into dry
ingredients. Heavily butter two 1-pound coffee cans and divide batter equally
between them. Cover with buttered round of aluminum foil, securing it in place
with kitchen twine. Place cans on a rack in a large soup kettle. Add boiling water
to reach halfway up sides of cans. Bring water to a boil, cover kettle tightly,
and simmer bread for two hours. Remove cans from kettle and allow bread to cool
for ten minutes. Turn bread out of cans and serve at once.

Cuisine:
"American"

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

Per serving: 198 Calories (kcal); 1g Total Fat; (4% calories from fat); 5g
Protein; 45g Carbohydrate; 1mg Cholesterol; 480mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1
Other Carbohydrates

Serving Ideas : With Boston Baked Beans, of course!

NOTES : Variation: Substitute 1 cup chopped dates for raisins.


Nutr. Assoc. : 0 1298 0 0 0 0 0 0 0

* Exported from MasterCook *

Braised Cabbage

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:15
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1/2 cup chopped onions
1 tablespoon all-purpose flour
1 can tomatoes
1/2 cup water
1 head cabbage -- cored, coarsely chopped
2 teaspoons parsley sprigs -- chopped
1/4 cup sour cream
1 tablespoon cornstarch
Black pepper

Melt butter in oven-proof pot and saut� onion until tender. Stir in flour. Add
tomatoes and water and bring to boil, stirring constantly. Add cabbage, parsley,
and salt and pepper to taste. Cook five minutes, then cover, and place in
preheated 375� degree oven for 40 minutes, basting occasionally. Blend cornstarch
into sour cream. Stir 1/2 cup of liquid from cabbage into sour cream/cornstarch
mixture. Pour over cabbage and bake, uncovered, 15 minutes longer.

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

Per serving: 77 Calories (kcal); 6g Total Fat; (67% calories from fat); 1g
Protein; 6g Carbohydrate; 15mg Cholesterol; 50mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 2679 0 0 0 0 20143 0 0 0

* Exported from MasterCook *

Brandy Chicken

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:00
Categories : Main Dishes Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole frying chicken -- cut up
1 cup brandy
1/4 cup all-purpose flour
Salt
Black pepper
1/2 cup butter
1 pound pearl onions
1/2 pound mushrooms -- chopped
1 clove garlic -- minced
1/2 teaspoon ground allspice
1 cup dry red wine
1/2 cup Chicken Stock
1 egg yolk
2 tablespoons light cream
Marinate chicken in 1/2 cup brandy for 20 minutes. Season flour with salt and
pepper. Drain chicken and dredge in seasoned flour. Brown chicken pieces in
butter. Add onions, sprinkle with any remaining flour, and cook one minute. Pour
remaining 1/2 cup of brandy over chicken, ignite, and cook until flames die out.
Add mushrooms, garlic, and allspice. Pour wine and chicken stock over all. Simmer
for 45 minutes to an hour. Beat egg yolk with cream. Stir into chicken mixture and
cook until sauce thickens slightly. Do not allow to boil. Serve immediately.

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

Per serving: 738 Calories (kcal); 46g Total Fat; (66% calories from fat); 36g
Protein; 15g Carbohydrate; 246mg Cholesterol; 516mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5562 2330 0 0 0 0 4417 4196 620 0 0 0 0 483

* Exported from MasterCook *

Chicken Stock

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Poultry Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken carcass
2 quarts water
1 carrot -- coarsely chopped
1 celery stalk
1 small onion -- quartered
1 bay leaf
1/4 teaspoon dried basil
6 whole peppercorns
1/4 cup fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large


soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours.
Strain.

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

Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g
Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Bread Pudding

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:30
Categories : Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups bread cubes
3 cups milk -- scalded
2 eggs
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 cup seedless raisins

Soak bread in milk for 1/2 hour. Beat eggs. Gradually add sugar. Beat in salt,
cinnamon, and nutmeg. Stir in raisins. Combine egg mixture with bread. Pour into a
greased oven-proof dish and set in a pan of hot water. Bake at 350 degrees for 45-
50 minutes.

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

Per serving: 228 Calories (kcal); 6g Total Fat; (23% calories from fat); 7g
Protein; 38g Carbohydrate; 79mg Cholesterol; 233mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Broccoli Casserole

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :1:00
Categories : Casseroles Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter
2 tablespoons flour
1 cup milk
3 ounces cream cheese -- softened
1/4 cup blue cheese -- crumbled
2 10-ounce packages frozen chopped broccoli
1/3 cup fresh bread crumbs

Melt butter. Stir in flour and cook 1 minute. Add milk and continue cooking,
stirring, until thickened. Add cheeses and cook until cheese melts and mixture is
smooth.

Cook and drain broccoli according to package instructions. Stir cheese mixture
into broccoli. Turn into a buttered 1/2-quart casserole dish. Sprinkle with bread
crumbs. Bake at 350 degrees for 30 minutes.

T(Baking Time):
"0:30"

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

Per serving: 124 Calories (kcal); 9g Total Fat; (61% calories from fat); 5g
Protein; 8g Carbohydrate; 26mg Cholesterol; 152mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 3448 0

* Exported from MasterCook *

Broccoli Sesame Salad

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:20
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 head broccoli
2 tablespoons olive oil
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons sesame oil
4 tablespoons sesame seeds -- toasted

Wash broccoli, discarding leaves and toughest part of stem. Blanch entire head in
boiling water for one minute. Rinse under cold water. Break off florets and cut
remaining stem (peeled, if desired) into 2" pieces.

Preheat oven to 450 degrees. Pour olive oil onto a baking sheet. Spread broccoli
pieces in one layer, turning to coat with olive oil. Roast at 450 degrees for 5
minutes, turn broccoli pieces over, and continue roasting until broccoli begins to
brown, about 5 minute more.

Whisk together soy sauce, vinegar, and sesame oil. Stir in 3 tablespoons sesame
seeds. When broccoli is done, transfer to a bowl and pour dressing over it,
stirring gently to coat. Sprinkle with remaining tablespoon sesame seeds. Serve
warm or at room temperature.

Cuisine:
"Asian"

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

Per serving: 113 Calories (kcal); 9g Total Fat; (68% calories from fat); 4g
Protein; 6g Carbohydrate; 0mg Cholesterol; 535mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Broiled Parmesan Bread

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :0:15
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 loaf French bread
1/2 cup butter -- softened
6 ounces Parmesan cheese -- grated
1 tablespoon caraway seed

Cut bread in half lengthwise. Combine cheese, butter, and caraway seeds. Spread
over cut surfaces of bread. Place bread cheese side up on a baking sheet. Broil 5
minutes or until cheese is melted.

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

Per serving: 238 Calories (kcal); 13g Total Fat; (49% calories from fat); 9g
Protein; 20g Carbohydrate; 32mg Cholesterol; 572mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Butter Tarts

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :0:35
Categories : Desserts Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup butter -- softened
1 cup brown sugar
1 extra large egg
1/8 teaspoon fresh lemon juice
1/2 cup currants
1 batch Pie Pastry

Cream butter and brown sugar together. Beat in egg, lemon juice, and currants.
Continue beating until mixture bubbles.

Roll out Basic Pie Dough and cut rounds to fit 2-1/2" muffin tins. Line muffin
tins with pastry. Fill tart shells 2/3 full with currant mixture. Bake at 350
degrees for 20 minutes.

T(Baking Time):
"0:20"

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

Per serving: 265 Calories (kcal); 14g Total Fat; (47% calories from fat); 3g
Protein; 32g Carbohydrate; 49mg Cholesterol; 228mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Pie Pastry

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:45
Categories : Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups flour
1 teaspoon salt
1/2 cup unsalted butter
2 tablespoons lard
5 tablespoons ice water

Mix flour and salt. Cut in butter and lard with pastry blender until mixture
resembles coarse cornmeal. Sprinkle the cold water over flour mixture and quickly
beat in, using a fork. Gather dough into a ball, wrap in wax paper and chill for
30 minutes.

Yield:
"1 Batch"
T(Chilling Time):
"0:30"

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

Per serving: 244 Calories (kcal); 15g Total Fat; (55% calories from fat); 3g
Protein; 24g Carbohydrate; 34mg Cholesterol; 269mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

NOTES : Makes one batch � enough for a two-crust, 9" pie.


Nutr. Assoc. : 0 0 0 0 1582

* Exported from MasterCook *


Buttermilk Biscuits

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:40
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups all-purpose flour
1 1/2 tablespoons double-acting baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons sugar
3/4 cup butter -- cold
1 egg -- slightly beaten
3/4 cup buttermilk

Sift dry ingredients together. Cut butter into tablespoons and, with a pastry
blender, blend into dry ingredients until mixture resembles cornmeal. Stir 1/2 cup
buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, adding
remainder of buttermilk as necessary until dough forms a ball. Turn onto floured
surface and knead once. Let dough rest for a minute, then roll out to 3/4"
thickness. Cut into 2" rounds. Place biscuits on buttered baking sheet, 1" apart.
Bake at 400 degrees for 15 minutes or until golden brown.

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

Per serving: 354 Calories (kcal); 18g Total Fat; (46% calories from fat); 6g
Protein; 41g Carbohydrate; 71mg Cholesterol; 800mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
1/2 Other Carbohydrates

NOTES : For cheese biscuits: When kneading dough, knead in 1/2 cup grated cheese.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Buttermilk Cornbread

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:45
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon double-acting baking powder
1 teaspoon baking soda
1 egg
1 1/3 cups buttermilk
3 tablespoons butter -- melted

Stir together dry ingredients. Separately, beat together egg, milk, and butter.
Pour liquid ingredients into dry; stir only to moisten. Pour immediately into
buttered 8" square pan. Bake at 425 degrees for 30 minutes.

T(Baking Time):
"0:30"

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

Per serving: 208 Calories (kcal); 6g Total Fat; (24% calories from fat); 5g
Protein; 34g Carbohydrate; 36mg Cholesterol; 435mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

NOTES : Delicious variation to serve with barbecue: add 2 tablespoons finely


chopped jalape�o pepper (seeded, of course) to batter before baking.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Buttermilk Pancakes

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:40
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk
2 tablespoons butter -- melted

Sift together dry ingredients. Beat eggs until light. Gradually beat in buttermilk
and melted butter. Make a well in middle of dry ingredients. Pour in liquid
ingredients and stir until just blended.

Pour batter by large spoonfuls onto a hot, greased griddle. Cook over medium heat
until bubbles form all over and underside in golden. Flip and continue to cook for
2-3 minutes more.

Serve warm with butter and syrup or preserves.

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

Per serving: 240 Calories (kcal); 6g Total Fat; (24% calories from fat); 9g
Protein; 36g Carbohydrate; 76mg Cholesterol; 709mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *

Butternut Squash Soup

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :1:30
Categories : Soups & Stews Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 large butternut squash
6 whole cloves
2 cinnamon sticks
6 allspice berries
1 pint light cream
1 cup heavy cream
1/4 cup maple syrup
Ground cinnamon
Ground nutmeg

Peel, seed, and cube squash. In a large soup pot, place squash with enough water
to cover. Tie cloves, cinnamon sticks, and allspice berries in a cheesecloth bag
and add bag to pot. Bring to a boil and simmer over low heat for 40 minutes.
Remove spice bag. Drain squash, reserving liquid. Return cooked squash to pot and
mash. (For a smoother soup, squash may be pur�ed in blender or food processor
before returning to pot.) Stir in creams and maple syrup.

Cook over low heat for 15 minutes, stirring often to prevent sticking. Season with
cinnamon and nutmeg, if desired. Thin with reserved liquid, if necessary. Cook 15
minutes more. Serve hot.

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

Per serving: 378 Calories (kcal); 24g Total Fat; (52% calories from fat); 5g
Protein; 43g Carbohydrate; 80mg Cholesterol; 61mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Butterscotch Sauce

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:20
Categories : Desserts Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups light brown sugar
2/3 cup corn syrup
2/3 cup heavy cream
Combine brown sugar and corn syrup in a heavy saucepan. Bring to a boil over
medium-high heat. Boil for 10 minutes. Remove from heat and cool slightly. Whisk
in cream.

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

Per serving: 248 Calories (kcal); 7g Total Fat; (25% calories from fat); trace
Protein; 48g Carbohydrate; 27mg Cholesterol; 51mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 3
Other Carbohydrates

Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

Cabbage Relish

Recipe By :Elizabeth Powell


Serving Size : 28 Preparation Time :25:00
Categories : Canning, Preserves, Etc. Pickles & Relishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds cabbage
4 large onions
1 1/2 large bell peppers
1 1/2 large red peppers
2/3 cup kosher salt
2 cups sugar
2 cups white vinegar
1 teaspoon pickling spice
1/2 teaspoon celery seed

Remove outer leaves from cabbage and cut out core. Cut into quarters. Peel and
quarter onions. Cut peppers in half and remove seeds. In a food processor fitted
with metal blade, shred cabbage, chop peppers, and chop onions, in batches,
removing each vegetable to a large ceramic bowl as it is done. Stir all vegetables
together. Stir in salt. Add ice water to cover. Cover bowl with plastic wrap and
let stand overnight.

Combine sugar, vinegar, and spices in a medium saucepan and bring to a boil. Drain
vegetables in colander. Pack vegetables in sterile pint jars, pour vinegar mixture
to fill jars. Seal and process in boiling water bath for 10 minutes.

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

Per serving: 84 Calories (kcal); trace Total Fat; (2% calories from fat); 1g
Protein; 21g Carbohydrate; 0mg Cholesterol; 2161mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates

Serving Ideas : Perfect for grilled hot dogs!


Nutr. Assoc. : 0 0 0 0 0 0 0 0 20209

* Exported from MasterCook *

Cabbage Rolls with Turkey Stuffing

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:45
Categories : Luncheon Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 head Savoy cabbage
1 pound ground turkey
1 egg
1 cup cooked brown rice
2 tablespoons turkey broth
OR
2 tablespoons chicken broth
1 teaspoon sage -- crumbled
1 teaspoon fresh parsley -- chopped
Salt
Black pepper
1/2 cup turkey or chicken stock
6 bacon slices

Remove twelve large leaves of cabbage, cut out tough inner part of rib. Blanch
each leaf one minute, until pliable. Combine ground turkey, rice, egg, stock,
sage, and parsley. Add salt and pepper to taste. Divide turkey mixture into twelve
parts, and form into four-inch ovals. Place an oval at stem end of cabbage leaf,
fold in sides, and roll up. Place roll in shallow baking dish. Continue until all
twelve rolls are in one layer in baking dish.

Pour 1/2 cup stock over all. Lay strips of bacon on top. Bake at 375 degrees for
30 minutes, basting twice, and turning oven temperature down to 350 if bacon
browns too quickly.

T(Baking Time):
"0:30"

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

Per serving: 203 Calories (kcal); 10g Total Fat; (47% calories from fat); 17g
Protein; 9g Carbohydrate; 96mg Cholesterol; 380mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 2130706543 0 0 0 0 0 0 342 0

* Exported from MasterCook *

Caponata
Recipe By :Elizabeth Powell
Serving Size : 4 Preparation Time :0:25
Categories : Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup olive oil
1 large eggplant -- cut in 1/2" cubes
1 large onion -- sliced thinly
2 green peppers -- sliced thinly
2 celery stalks -- thinly sliced
1 pound chopped tomatoes -- peeled and seeded
1 garlic clove -- minced
1 teaspoon sugar
1 1/2 teaspoons salt
1 teaspoon pepper
1 cup pimiento-stuffed olives -- halved
2 tablespoons red wine vinegar
3 tablespoons capers

In a large skillet, saut� eggplant in 1/4 cup of olive oil for about 10 minutes.
Remove and set aside. In remaining 1/4 cup of oil, saut� onion, green pepper, and
celery until softened. Add tomatoes, garlic, sugar, salt, and pepper. Cook over
low heat for 15 minutes, stirring occasionally. Stir in eggplant, olives, vinegar,
and capers. Cover and chill overnight.

Cuisine:
"Italian"

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

Per serving: 331 Calories (kcal); 28g Total Fat; (71% calories from fat); 3g
Protein; 21g Carbohydrate; 0mg Cholesterol; 892mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 26059 0 0 0 0 4487 0 0

* Exported from MasterCook *

Chantilly Potatoes

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :1:30
Categories : Casseroles Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 whole potatoes -- quartered
3 tablespoons butter
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper
Pepper

Boil potatoes until tender. Mash with butter and 1/4 cup cream. Season with salt
and pepper.

Whip the remaining 1/4 cup cream until stiff. Spread mashed potatoes in a greased
1-1/2 quart baking dish. Spread whipped cream over the mashed potatoes; sprinkle
with grated Parmesan cheese. Bake at 475 degrees until the cheese melts and the
top is golden brown, about 20 minutes.

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

Per serving: 298 Calories (kcal); 21g Total Fat; (62% calories from fat); 5g
Protein; 23g Carbohydrate; 68mg Cholesterol; 199mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4600 0 0 0 0 0

* Exported from MasterCook *

Cheddar Tomato Soup

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:30
Categories : Cheese Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 whole fresh tomatoes
2 small onions -- chopped
1/2 cup diced celery
1 cup Chicken Stock
1 cup cream
1 teaspoon ground basil
Salt
Black pepper
8 ounces Cheddar cheese -- shredded

Combine tomatoes, onions, and celery in food processor and blend until coarsely
chopped. Pour into large saucepan, add chicken stock, and bring to a boil over
medium heat. Simmer, uncovered, for 20 minutes. Add cream. Season with basil,
salt, and pepper. Cook over very low heat for five minutes. Add cheese and cook,
stirring constantly, until cheese melts. Serve at once.

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

Per serving: 359 Calories (kcal); 26g Total Fat; (62% calories from fat); 15g
Protein; 20g Carbohydrate; 83mg Cholesterol; 308mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chicken Stock

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Poultry Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken carcass
2 quarts water
1 carrot -- coarsely chopped
1 celery stalk
1 small onion -- quartered
1 bay leaf
1/4 teaspoon dried basil
6 whole peppercorns
1/4 cup fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large


soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours.
Strain.

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

Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g
Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Cheese Bread Pudding

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :1:30
Categories : Cheese Eggs
Luncheon Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups stale bread -- cubed
1/2 pound Cheddar cheese -- shredded
1 1/2 cups milk
3 eggs -- beaten
3 tablespoons butter -- melted
2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce

Butter a 1-quart baking dish. Layer half the bread cubes in the dish. Sprinkle
with half the cheese. Repeat with remaining bread cubes and cheese. Beat remaining
ingredients together and pour over bread and cheese. Let stand one hour. Place
baking dish in a 9" � 13" pan and pour water into pan to a depth of one inch.
Place pan in preheated 350� degree oven and bake one hour. Pudding should be puffy
and golden.

T(Baking Time):
"1:00"

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

Per serving: 729 Calories (kcal); 38g Total Fat; (47% calories from fat); 31g
Protein; 64g Carbohydrate; 237mg Cholesterol; 1733mg Sodium
Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Cheese Crackers

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :0:20
Categories : Appetizers Cheese

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups Cheddar cheese -- shredded
1/2 cup butter -- softened
1/4 teaspoon salt
1 cup flour
1/2 cup pecans -- ground
1/4 teaspoon cayenne

Combine cheese, butter, and salt in food processor. Blend until smooth. Add flour
and pecans and process until blended. Form dough into teaspoon-sized balls and
place on greased baking sheets. Flatten with a fork, dipping fork in flour if
necessary to keep from sticking. Sprinkle crackers with cayenne. Bake at 400
degrees for 7-10 minutes, until just beginning to brown. Serve hot or cool to room
temperature.

Serving size: 2 or 3 crackers.

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

Per serving: 212 Calories (kcal); 17g Total Fat; (71% calories from fat); 6g
Protein; 9g Carbohydrate; 41mg Cholesterol; 240mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Cheese Fondue

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:25
Categories : Cheese Luncheon
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups white wine
1/2 whole garlic clove -- pressed
1 pound Gruy�re cheese -- grated
2 tablespoons cornstarch
2 tablespoons Kirsch
1/4 teaspoon nutmeg
1/2 teaspoon salt

In the top of a double boiler, heat wine until barely simmering. Add garlic.
Dredge cheese in cornstarch, add to wine and stir until cheese melts. Add Kirsch
and seasonings, continuing to stir until smooth. Turn into Fondue pot, keep warm
over alcohol lamp while serving.

Serve with chunks of French bread, slices of apples and pears, and quartered
carrots to dip in cheese.

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

Per serving: 585 Calories (kcal); 37g Total Fat; (67% calories from fat); 34g
Protein; 5g Carbohydrate; 125mg Cholesterol; 654mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 1638 620 697 0 2551 0 0

* Exported from MasterCook *

Cheese Grits

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :1:45
Categories : Cheese Eggs
Luncheon

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup grits
2 cups water
1 teaspoon salt
2 eggs -- separated
1 cup Cheddar cheese -- shredded
1 tablespoon Worcestershire sauce
1/4 cup butter -- melted
Cayenne pepper -- to taste
1/4 cup bread crumbs

Cook grits in salted water until thick. Beat egg yolks, slowly beat in butter.
Stir in cheeses, Worcestershire sauce, and cayenne. Stir into grits. Beat whites
until stiff. Fold in gently. Turn into buttered casserole, sprinkle with bread
crumbs, and bake at 350 degrees for 45 minutes.

T(Baking Time):
"0:45"

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

Per serving: 351 Calories (kcal); 24g Total Fat; (60% calories from fat); 13g
Protein; 22g Carbohydrate; 154mg Cholesterol; 952mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 689 0 0 3218 0 0 222 272 0

* Exported from MasterCook *

Cheese Rarebit

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:25
Categories : Appetizers Cheese
Luncheon

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound sharp Cheddar cheese -- shredded
2 tablespoons butter
1 cup beer
1 egg -- beaten
1 teaspoon dry mustard
1 teaspoon paprika

Melt butter in top of double boiler and add cheese. Place over hot water and stir
until cheese begins to melt. Add beer gradually, stirring constantly until cheese
is melted and mixture is smooth. Stir in egg, mustard, and paprika. Serve at once.

Serve over hot buttered toast or toasted English muffins.

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

Per serving: 552 Calories (kcal); 45g Total Fat; (74% calories from fat); 30g
Protein; 4g Carbohydrate; 181mg Cholesterol; 780mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve over hot buttered toast or toasted English muffins.

Nutr. Assoc. : 0 0 142 0 0 0

* Exported from MasterCook *

Cherries Jubilee Sauce

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:10
Categories : Desserts Fruit
Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups canned cherries
2 tablespoons sweet wine, such as port
1/4 cup brandy

Heat cherries with wine in the top of a chafing dish; add brandy, ignite and stir
until the flames die.

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

Per serving: 113 Calories (kcal); trace Total Fat; (0% calories from fat); 1g
Protein; 18g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other
Carbohydrates

Serving Ideas : Serve over ice cream or slices of pound cake.

Nutr. Assoc. : 0 4594 0

* Exported from MasterCook *

Cherry Tomato Salad

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:20
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pint cherry tomatoes
6 bacon slices
1/4 cup mayonnaise
1 tablespoon tarragon vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1 tablespoon fresh basil -- chopped
6 leaves romaine lettuce
2 tablespoons chives -- chopped

Wash and stem tomatoes. Dry completely. Cook bacon until very crisp; drain
thoroughly on paper towels.

Mix mayonnaise, vinegar, olive oil, salt, and basil. Pour over tomatoes, crumble
bacon over all, and stir to coat tomatoes with dressing. Serve on lettuce leaves,
sprinkled with chives.

Serve at once or refrigerate until ready to serve.

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

Per serving: 264 Calories (kcal); 17g Total Fat; (51% calories from fat); 15g
Protein; 21g Carbohydrate; 9mg Cholesterol; 310mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

NOTES : Travels well for picnics in a wide-mouthed thermos jar.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chess Pie

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :1:00
Categories : Desserts Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 eggs
1 cup sugar
1 cup brown sugar
1/2 cup butter -- melted
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup light cream
1 batch Pie Pastry

Beat eggs until light and lemon-colored. Gradually beat in sugars and melted
butter. Beat until fluffy. Beat in vanilla, flour, and salt. Stir in cream and mix
well.

Line pie pan with pastry, crimping edges decoratively. Pour filling into pie
shell. Bake at 400 degrees for ten minutes. Reduce oven temperature to 300
degrees. Bake 25-30 minutes longer, until filling is set.

- - - - - - - - - - - - - - - - - - -
Per serving: 603 Calories (kcal); 34g Total Fat; (50% calories from fat); 7g
Protein; 69g Carbohydrate; 155mg Cholesterol; 559mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2
Fat; 3 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Pie Pastry

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:45
Categories : Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups flour
1 teaspoon salt
1/2 cup unsalted butter
2 tablespoons lard
5 tablespoons ice water

Mix flour and salt. Cut in butter and lard with pastry blender until mixture
resembles coarse cornmeal. Sprinkle the cold water over flour mixture and quickly
beat in, using a fork. Gather dough into a ball, wrap in wax paper and chill for
30 minutes.

Yield:
"1 Batch"
T(Chilling Time):
"0:30"

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

Per serving: 244 Calories (kcal); 15g Total Fat; (55% calories from fat); 3g
Protein; 24g Carbohydrate; 34mg Cholesterol; 269mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

NOTES : Makes one batch � enough for a two-crust, 9" pie.


Nutr. Assoc. : 0 0 0 0 1582

* Exported from MasterCook *

Chicken a la King

Recipe By :Elizabeth Powell


Serving Size : 5 Preparation Time :0:25
Categories : Luncheon Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter
1/2 cup all-purpose flour
2 cups chicken broth
3/4 cup light cream
2 egg yolks -- beaten
1/2 cup pimientos
1 cup mushrooms -- sliced
1/4 cup green peppers -- chopped and blanched
3 cups cooked chicken -- diced
2 tablespoons sherry
Salt
Black pepper
Paprika

Melt butter in top of double boiler. Add flour and cook one minute. Add chicken
broth and cream. Bring to a boil. Set over hot water and cook for 15 minutes.
Remove from heat and add beaten egg yolks, pimiento, mushrooms, green peppers, and
chicken. Season with sherry, salt, pepper, and paprika to taste.

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

Per serving: 478 Calories (kcal); 32g Total Fat; (61% calories from fat); 32g
Protein; 13g Carbohydrate; 230mg Cholesterol; 576mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 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

* Exported from MasterCook *

Chicken and Peppers

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :1:00
Categories : Main Dishes Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 whole chicken breasts
1/4 cup flour
1/4 cup butter
1 whole bell pepper
1 whole red pepper
1 cup white wine
1 tablespoon fresh basil -- chopped
1 teaspoon thyme -- crumbled
1 tablespoon fresh parsley -- chopped
1 bay leaf
Salt and pepper -- to taste

Split chicken breasts in half. Dredge in flour seasoned with salt and pepper. Melt
butter in skillet. Brown chicken breasts in butter. Remove to a shallow, covered
baking dish. Saut� peppers until limp. Add to chicken. Add wine to skillet and
cook for a minute, scraping bits from bottom of pan with a wooden spoon. Remove
skillet from heat, add herbs to wine, and pour over chicken. Cover baking dish.
Bake at 350 degrees for 30-35 minutes, basting once or twice during cooking.

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

Per serving: 437 Calories (kcal); 25g Total Fat; (57% calories from fat); 32g
Protein; 11g Carbohydrate; 124mg Cholesterol; 213mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chicken Burgers

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:40
Categories : Luncheon Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups ground chicken
1/2 cup heavy cream
2 tablespoons sherry
1 teaspoon salt
1/2 teaspoon ground sage
1/2 cup bread crumbs
1 tablespoon dried parsley

Combine ground chicken, cream, sherry, salt, herbs, and all but three tablespoons
of bread crumbs. Form into four thick patties. Dredge in remaining bread crumbs.
Broil for 5-8 minutes per side, depending on desired degree of "doneness."

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

Per serving: 416 Calories (kcal); 22g Total Fat; (49% calories from fat); 37g
Protein; 13g Carbohydrate; 147mg Cholesterol; 766mg Sodium
Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve on toasted buns with Sherry Mushroom Sauce.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Chicken Cacciatore

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :1:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3-pound whole chicken
1/2 cup all-purpose flour
Salt
Black pepper
Cayenne pepper
1/4 cup olive oil
1 medium onion -- sliced thinly
1 clove garlic -- minced
1 large bell pepper -- sliced thinly
1 1-pound can Italian plum tomatoes -- coarsely chopped
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/4 teaspoon rosemary
4 ounces mushrooms -- sliced

Cut chicken into serving-size pieces. Season flour with salt, pepper, and cayenne.
Dredge chicken in seasoned flour to coat.

In a Dutch oven or similar heavy kettle, saut� onions, garlic, and bell pepper in
olive oil until limp. Remove from pan. Brown chicken in same olive oil. Add cooked
onion mixture and remaining ingredients to kettle. Simmer over medium-low heat
until chicken is cooked through, 30-40 minutes. Serve over buttered noodles,
garnished with chopped olives.

Cuisine:
"Italian"

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

Per serving: 726 Calories (kcal); 49g Total Fat; (61% calories from fat); 47g
Protein; 23g Carbohydrate; 211mg Cholesterol; 177mg Sodium
Food Exchanges: 1 Grain(Starch); 6 Lean Meat; 2 Vegetable; 0 Fruit; 6 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chicken Cordon Bleu

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :2:00
Categories : Main Dishes Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 whole chicken breasts -- boned and skinned
1/2 cup cooked ham -- minced
1/2 cup Cheddar cheese -- grated
1/2 cup all-purpose flour
Salt
Black pepper
1 egg
1 cup bread crumbs
6 cups peanut oil -- for frying

Cut each chicken breast in half; remove tendons. One at a time, place breast
halves between two sheets of waxed paper and pound flat.

Combine minced ham and grated cheese with hands. Form into four rolls to fit in
middle of a flattened breast half (about 3 inches long). Place a roll on each
breast half and fold breast half around it, beginning with one long side, then
short sides, finishing with a long side� like an envelope. Press edges together
and roll each piece as it is finished in a sheet of waxed paper while you finish
with other preparations.

Season flour with salt and pepper. Beat egg lightly with 1 teaspoon water. Line up
a plate with flour, a shallow dish with beaten egg, and a plate with bread crumbs.
One by one, roll each piece in flour to coat, then dip in egg, coating completely,
and roll in bread crumbs, pressing crumbs into egg coating. Place chicken pieces
on a tray and refrigerate for one hour.

Heat peanut oil in a fryer or wok to 350 degrees. Fry chicken pieces, two at a
time, in hot oil, until browned evenly and firm to the touch.

Cuisine:
"French"

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

Per serving: 397 Calories (kcal); 11g Total Fat; (24% calories from fat); 40g
Protein; 32g Carbohydrate; 140mg Cholesterol; 634mg Sodium
Food Exchanges: 2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 2314 0 0 0 0 0 0 0 2130706543

* Exported from MasterCook *

Chicken Divan

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:30
Categories : Breakfast Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
1/3 cup sherry
Salt
Black pepper
2 10-ounce packages frozen broccoli -- cooked
12 chicken slices -- cooked
1/4 cup Parmesan cheese
Melt butter. Mix in flour. Add chicken broth. Bring to a boil, stirring, and cook
until thick. Remove from heat and add cream, sherry, salt, and pepper. Drain
cooked broccoli and place in baking dish. Pour half of the sherry sauce over the
broccoli. Arrange slices of chicken on top. Pour remaining sauce over chicken and
sprinkle with cheese. Bake at 350 degrees for 20-30 minutes.

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

Per serving: 579 Calories (kcal); 28g Total Fat; (45% calories from fat); 61g
Protein; 16g Carbohydrate; 211mg Cholesterol; 1118mg Sodium
Food Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4
1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 3439 5913 0

* Exported from MasterCook *

Chicken Florentine

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :1:00
Categories : Main Dishes Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound fresh spinach -- stems removed, washed
4 tablespoons butter
1 whole large onion -- cut into rings
2 whole chicken breasts -- cut into 2" pieces
6 ounces mushrooms -- sliced
1/3 cup dry white wine
1 tablespoon flour
1 cup sour cream
Pinch garlic powder
4 ounces sharp Cheddar cheese -- grated

Steam spinach until wilted, drain and chop. Melt 2 tablespoons of butter in large
skillet and saut� onions until golden. Remove onions with slotted spoon, mix with
spinach and place in buttered casserole. Add 1 tablespoon butter to skillet. Brown
chicken and remove to warm plate. Saut� mushrooms in remaining butter and remove
to plate with chicken. Add wine to pan and then stir in flour. Slowly add sour
cream and stir until hot and thickened. Add chicken, mushrooms, and garlic powder.
Place on spinach, sprinkle with cheese and bake uncovered at 350 for 20 to 30
minutes.

Cuisine:
"Italian"

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

Per serving: 646 Calories (kcal); 47g Total Fat; (66% calories from fat); 42g
Protein; 12g Carbohydrate; 179mg Cholesterol; 464mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 619 0

* Exported from MasterCook *

Chicken Fried Steak

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:30
Categories : Beef Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound cube steak
1 1/2 cups all-purpose flour
1 egg
1 cup buttermilk
Salt
Black pepper

Season 1/2 cup flour with salt and pepper to taste. Pat cube steaks dry with paper
towel and dredge in seasoned flour. Put aside while preparing batter. Beat egg
with milk, then gradually add remaining 1 cup flour, beating constantly to make a
smooth, thick batter. Season with salt and pepper.

Heat oil in a fryer to 370 degrees. Dip steaks into batter and place in hot oil.
Fry until golden brown, turning once, about 3-4 minutes per side. Be sure to heat
oil back to 370 degrees between batches. Drain on paper towels before serving.

Cuisine:
"American"

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

Per serving: 294 Calories (kcal); 11g Total Fat; (35% calories from fat); 20g
Protein; 26g Carbohydrate; 80mg Cholesterol; 93mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Serving Ideas : Serve with chicken gravy, mashed potatoes, biscuits.

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Chicken Kiev

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :2:00
Categories : Main Dishes Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole boneless skinless chicken breast
1/2 cup butter -- softened
1 teaspoon fresh lemon juice
1 tablespoon fresh parsley -- chopped
1 tablespoon fresh chives -- chopped
1/2 cup all-purpose flour
Salt
Black pepper
1 egg
1 cup bread crumbs
6 cups peanut oil

Cut each chicken breast in half; remove tendons. One at a time, place breast
halves between two sheets of waxed paper and pound flat.

Combine butter, lemon juice, and herbs. Form into four rolls to fit in middle of
each flattened breast half (about 3 inches long). Chill 1/2 hour, until firm.
Place a roll of butter on each breast half and fold breast half around it,
beginning with one long side, then short sides, finishing with a long side� like
an envelope. Press edges together and roll each piece as it is finished in a sheet
of waxed paper. Chill at least one hour while you finish with other preparations.

Season flour with salt and pepper. Beat egg lightly with 1 teaspoon water. Line up
a plate with flour, a shallow dish with beaten egg, and a plate with bread crumbs.
One by one, roll each piece in flour to coat, then dip in egg, coating completely,
and roll in bread crumbs, pressing crumbs into egg coating. Place chicken pieces
on a tray and refrigerate for one hour.

Heat peanut oil in a fryer or wok to 350 degrees. Fry chicken pieces, two at a
time, in hot oil, until browned evenly and firm to the touch, about five minutes.

Cuisine:
"Russian"

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

Per serving: 514 Calories (kcal); 27g Total Fat; (48% calories from fat); 34g
Protein; 32g Carbohydrate; 177mg Cholesterol; 558mg Sodium
Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 2314 0 0 0 0 0 0 0 0 0 2130706543

* Exported from MasterCook *

Chicken Liver Terrine

Recipe By :Elizabeth Powell


Serving Size : 24 Preparation Time :0:30
Categories : Appetizers Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 small onion -- chopped
1 clove garlic -- minced
1/4 cup diced celery
1 pound chicken livers
1/2 teaspoon salt
1 pinch cayenne pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons Cognac

Melt 1/4 cup butter in a skillet. Saut� onions, garlic, and celery until just
soft. Add livers and cook until done. Drain liquid and cool.

In a blender or food processor, pur�e liver mixture. Add seasonings and remaining
butter. Process until well combined. Pack into 1-1/2 pint terrine and chill
thoroughly. Serve with toasted French bread rounds.

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

Per serving: 97 Calories (kcal); 8g Total Fat; (80% calories from fat); 4g
Protein; 1g Carbohydrate; 104mg Cholesterol; 139mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chicken Livers Indonesian Style

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:50
Categories : Main Dishes Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons butter
1 onion -- chopped
1 clove garlic -- minced
1/2 teaspoon chili powder
1 pound chicken livers
1 cup coconut milk
1/4 cup almonds -- ground
1 tablespoon lemon rind -- grated
2 tablespoons fresh lemon juice
1/2 teaspoon salt

Melt butter, add onion, garlic and chili powder, and saut� 5 minutes, stirring
frequently. Add livers and saut� for five minutes, until livers are cooked
through, but still pink inside. Add remaining ingredients and simmer over low heat
for 10 minutes, stirring occasionally. Serve over rice.
Cuisine:
"Asian"

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

Per serving: 283 Calories (kcal); 21g Total Fat; (66% calories from fat); 16g
Protein; 8g Carbohydrate; 348mg Cholesterol; 305mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 620 2614 337 2741 18 0 797 0

* Exported from MasterCook *

Chicken Souffl�

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:45
Categories : Eggs Luncheon
Main Dishes Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 can cream of mushroom soup, condensed
1/2 cup light cream
4 eggs -- separated
1 egg white
1 cup chicken -- shredded

Heat soup in a double boiler top while separating the eggs. Beat the egg yolks
until thick and lemon-colored.

Remove the soup pot and add egg yolks, stirring well. Add chicken. Cool slightly.
Beat 5 egg whites until very stiff. Fold into egg yolk mixture. Gently turn the
batter into a well-buttered souffl� dish and bake at 375 degrees for 30 minutes.

T(Baking Time):
"0:30"

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

Per serving: 299 Calories (kcal); 23g Total Fat; (68% calories from fat); 16g
Protein; 7g Carbohydrate; 246mg Cholesterol; 728mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Chicken Stock
Recipe By :Elizabeth Powell
Serving Size : 8 Preparation Time :2:00
Categories : Poultry Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken carcass
2 quarts water
1 carrot -- coarsely chopped
1 celery stalk
1 small onion -- quartered
1 bay leaf
1/4 teaspoon dried basil
6 whole peppercorns
1/4 cup fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large


soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours.
Strain.

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

Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g
Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chili Sauce

Recipe By :Elizabeth Powell


Serving Size : 60 Preparation Time :5:00
Categories : Canning, Preserves, Etc. Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 quarts red ripe tomatoes -- chopped
5 large onions -- chopped
4 sweet red peppers -- chopped
2 cups cider vinegar
1 cup brown sugar
1 stick cinnamon -- broken up
1 tablespoon yellow mustard seed
2 teaspoons celery seed
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon peppercorns

Tie spices in a cheesecloth bag. Combine with all other ingredients in a heavy,
enameled kettle and stir. Bring the mixture quickly to a boil, stirring
constantly. Reduce heat and simmer until sauce thickens, about 3 to 4 hours. Sauce
should be thicker than ketchup, but not as thick as jam. Monitor closely, stirring
often, to prevent scorching. Pack hot in sterile jars and process in boiling water
bath for 15 minutes. Makes 5-6 pints.

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

Per serving: 28 Calories (kcal); trace Total Fat; (7% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES : Makes 50-60 three-tablespoon-sized servings.


Nutr. Assoc. : 0 0 0 0 0 0 0 20209 0 0 0

* Exported from MasterCook *

Chilled Fruit Soup

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :0:30
Categories : Desserts Fruit
Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups prunes -- pitted and chopped
1 cup dried apricots -- chopped
1 cup raisins
1/4 cup tapioca
2 quarts water
1 cup Saut�rne wine
1 cup sugar
1 whole cinnamon stick
1 teaspoon whole cloves
1/2 teaspoon ground cardamom
3 apples -- peeled, cored, diced
1 whole lemon -- sliced
1/4 teaspoon salt
1/2 cup cherries -- pitted

Soak dried fruits and tapioca in water 2-3 hours. Combine remaining ingredients,
except cherries, and add to first mixture. Bring to a boil and simmer 20-30
minutes. Add cherries. Remove cinnamon stick and cloves. Chill.

Serve topped with whipped cream.

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

Per serving: 230 Calories (kcal); trace Total Fat; (1% calories from fat); 2g
Protein; 57g Carbohydrate; 0mg Cholesterol; 55mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 4843 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chilled Zucchini Soup

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :6:00
Categories : Soups & Stews Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 onion -- chopped
1/2 cup butter
2 cups chicken broth
1 large zucchini -- cut in chunks
1 bunch celery tops
2 bay leaves
1/4 cup chives -- chopped
3 tablespoons fresh parsley -- chopped
1 teaspoon salt
2 cups buttermilk
1 dash cayenne
1 tablespoon curry powder -- to taste

Saut� onion in butter. Add broth, zucchini, celery, bay leaves, chives, and
parsley. Simmer until zucchini is very soft. Remove bay leaves, and pur�e in small
batches with blender. Cool. Before serving add buttermilk, salt, cayenne, and
curry powder to taste. Chill and serve cold.

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

Per serving: 199 Calories (kcal); 17g Total Fat; (74% calories from fat); 5g
Protein; 8g Carbohydrate; 44mg Cholesterol; 860mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 2518 0 0 0 0 0 0 492

* Exported from MasterCook *

Chinese Cucumber Salad

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:30
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cucumbers
1 teaspoon salt
3 tablespoons soy sauce
2 quarts rice wine vinegar
1 tablespoon sugar
1 teaspoon sesame oil
2 tablespoons scallions -- finely chopped
1 tablespoon fresh ginger root -- finely chopped

Peel cucumbers. Slice thinly. Mix remaining ingredients and pour over cucumbers.
Stir carefully. Chill.

Cuisine:
"Chinese"

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

Per serving: 85 Calories (kcal); 1g Total Fat; (7% calories from fat); 2g Protein;
26g Carbohydrate; 0mg Cholesterol; 876mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chinese Eggs

Recipe By :Elizabeth Powell


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 hard-boiled eggs -- shelled
2 tablespoons butter
3 tablespoons soy sauce
2 teaspoons green onions -- chopped
1 teaspoon sesame oil

Melt butter with soy sauce in a skillet. Add eggs and cook gently for 5 minutes,
basting and turning all the time until the eggs become dark brown.

Slice eggs on serving plate. Drizzle with sesame oil and sprinkle with chopped
green onion.

Serve warm or cold.

Cuisine:
"Chinese"

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

Per serving: 123 Calories (kcal); 10g Total Fat; (73% calories from fat); 7g
Protein; 1g Carbohydrate; 222mg Cholesterol; 615mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 3673 0 0 0 0

* Exported from MasterCook *

Chinese Fried Rice

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:30
Categories : Pork Rice

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 bacon slices -- chopped
2 1/2 cups cooked rice -- cold
2 tablespoons soy sauce
2 eggs -- slightly beaten
3/4 cup chopped onions
1/2 cup green peppers -- chopped
1/2 cup celery -- chopped
1/2 cup small shrimp -- cooked

In a skillet, cook bacon until brown, but not overly crisp. Remove bacon, pour off
all but 4 tablespoons of fat. In fat, saut� onions, peppers, and celery until
limp. Add cooked rice and saut� the rice until it browns. Add eggs, soy sauce, and
shrimp, if desired. Saut� for 5 minutes more. Add more soy sauce to taste.

Cuisine:
"Chinese"

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

Per serving: 195 Calories (kcal); 5g Total Fat; (24% calories from fat); 11g
Protein; 25g Carbohydrate; 98mg Cholesterol; 503mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chinese Pepper Chicken

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:35
Categories : Main Dishes Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons vegetable oil
1 tablespoon soy sauce
1 clove garlic -- minced
1 ginger root slice (1/2 inch) -- chopped
1 teaspoon cornstarch
3 boneless skinless chicken breasts -- cut in 1/2" strips
2 bell peppers -- sliced
3 celery stalks -- sliced
1/3 cup green onions -- chopped
3/4 cup water
1/2 teaspoon sugar
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon rice wine

In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root
and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes. In a wok,
heat remaining 2 tablespoons oil and cook peppers and celery over high heat,
stirring frequently until softened. Add green onions and cook 2 minutes more.
Remove vegetables from wok. Drain chicken and pat dry with paper towels. Add
chicken to wok and stir fry until chicken is done, about 3 minutes. Mix remaining
ingredients together in a small bowl. Add to chicken with vegetables; simmer 3
minutes.

Serve over rice.

Cuisine:
"Chinese"

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

Per serving: 228 Calories (kcal); 9g Total Fat; (37% calories from fat); 28g
Protein; 6g Carbohydrate; 68mg Cholesterol; 611mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 620 3520 439 0 2236 2523 0 0 0 0 0 0 0

* Exported from MasterCook *

Chocolate Cherry Tarts

Recipe By :Elizabeth Powell


Serving Size : 24 Preparation Time :1:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter
1/2 cup sugar
1 square baking chocolate -- melted
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
8 ounces cream cheese
1/2 cup sugar
1 egg
1/2 cup maraschino cherries -- finely chopped
24 maraschino cherry halves

Cream butter and sugar; blend in melted chocolate. Add egg and vanilla; beat well.
Sift dry ingredients together and blend into chocolate mixture. Roll pastry to
1/8-inch thickness on lightly floured pastry cloth. Cut circles with 3-inch cookie
cutter and place in buttered tartlet pans or shallow muffin tins.

Blend cream cheese, sugar, and egg; fold in chopped cherries. Place 1 tablespoon
filling in each tart. Bake at 350 degrees for 10 to 12 minutes. Remove from oven,
top with cherry half. Chill.

Yield: approximately 2 dozen tarts.

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

Per serving: 408 Calories (kcal); 6g Total Fat; (12% calories from fat); 2g
Protein; 90g Carbohydrate; 29mg Cholesterol; 195mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 5 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 2134 0 0 0 0 0 0 0 0 0 4097

* Exported from MasterCook *

Chocolate Zucchini Cake

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :1:30
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
1 cup cocoa powder
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup butter -- softened
2 cups sugar
3 eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons orange peel -- grated
2 cups zucchini -- shredded
1 cup nuts -- chopped
1 1/2 cups powdered sugar -- sifted
2 1/2 tablespoons fresh orange juice
1 teaspoon orange peel -- grated
1 cup butter -- melted

Sift together flour, cocoa, baking powder, baking soda, cinnamon, and salt. Cream
butter or margarine. Gradually add sugar, beat until fluffy. Add eggs one at a
time, beating well after each. Beat in sifted dry ingredients, alternately with
buttermilk. Stir in vanilla, orange peel, zucchini and nuts. Bake in a 10" tube
pan at 350 degrees for one hour. Turn out on rack, let cool for 15 minutes, and
glaze.

GLAZE: Beat together powdered sugar, orange juice, orange peel and melted butter.

T(Baking Time):
"1:00"

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

Per serving: 638 Calories (kcal); 36g Total Fat; (48% calories from fat); 9g
Protein; 77g Carbohydrate; 120mg Cholesterol; 631mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 3
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chopped Chicken Livers

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:25
Categories : Appetizers Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup chicken fat -- rendered
1 cup onions -- chopped
1 pound chicken livers
4 hard-boiled eggs
Salt
Black pepper

Cook onions in rendered fat for five minutes. Add chicken livers and continue to
cook until onions are tender and livers are cooked through, but still pink inside.

Remove liver and onions to a bowl and allow to cool 10 minutes. Chop finely. Chop
three of the hard boiled eggs and blend into liver mixture with a fork. (A blender
may be used, but will give a smoother consistency.) Season to taste with salt and
pepper. Form liver mixture into a mound on a serving plate and chill.

When serving, garnish liver with sliced eggs.

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

Per serving: 233 Calories (kcal); 15g Total Fat; (59% calories from fat); 18g
Protein; 5g Carbohydrate; 481mg Cholesterol; 102mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Cinnamon Orange Crumb Crust

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :0:10
Categories : Desserts Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 cups cinnamon graham cracker crumbs
2 tablespoons sugar
2 tablespoons orange rind -- grated
1/4 cup soft margarine

Combine crumbs, sugar, and orange rind. Blend in butter. Pat into 9" pie pan.

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

Per serving: 80 Calories (kcal); 5g Total Fat; (52% calories from fat); 1g
Protein; 9g Carbohydrate; 0mg Cholesterol; 104mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : Graham cracker crumbs are quickly made in a food processor. Makes one 9"
pie crust.
Nutr. Assoc. : 3542 0 0 0

* Exported from MasterCook *

Cioppino

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:30
Categories : Fish Main Dishes
Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium onion -- chopped
1 garlic clove -- minced
1 green pepper -- chopped
1/2 cup olive oil
4 ounces mushrooms -- sliced
1 pound canned tomatoes
1 pound bass -- cut in slices
12 ounces shrimp
2 tablespoons fresh parsley -- minced
1 bay leaf
1/2 teaspoon dried basil
1 cup red wine
3 quarts clam broth
1 pound lobster meat -- cooked and cubed
1/2 pound crabmeat -- flaked
12 mussels -- shelled
1 teaspoon salt
1/8 teaspoon cayenne pepper

Saut� onions, garlic and green pepper in olive oil for 5 minutes. Add mushrooms,
tomatoes, bass, shrimp, parsley, bay leaf, basil, wine and clam broth. Cover
tightly, bring to a boil, and simmer for 10 minutes. Add lobster, crab and
mussels. Season with salt and cayenne. Cover tightly and simmer 10 minutes longer.
Serve at once.

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

Per serving: 379 Calories (kcal); 18g Total Fat; (45% calories from fat); 41g
Protein; 8g Carbohydrate; 197mg Cholesterol; 1568mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with Italian bread, red wine, and salad.

Nutr. Assoc. : 4288 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Clam Chowder

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :1:00
Categories : Seafood Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 ounces salt pork -- diced
1 small onion -- finely chopped
1/4 cup diced celery
3 medium potatoes -- peeled and chopped
1 cup clam juice
1 cup water
Salt
Black pepper
1/4 teaspoon ground thyme
2 cups milk
2 cups light cream
4 dozen large clams

In a large soup kettle, brown salt pork and remove from kettle. In rendered fat,
saut� onions and celery until tender. Add potatoes, clam juice, water, thyme, and
salt and pepper to taste. Simmer uncovered until potatoes are tender. Stir in
milk, cream, and clams. Heat through, but do not boil.

- - - - - - - - - - - - - - - - - - -
Per serving: 785 Calories (kcal); 53g Total Fat; (60% calories from fat); 42g
Protein; 35g Carbohydrate; 204mg Cholesterol; 789mg Sodium
Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 386 0 0 0 0 0 0 0

* Exported from MasterCook *

Clams Casino

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:20
Categories : Appetizers Luncheon
Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
32 cherrystone clams -- scrubbed
1/4 cup butter
1 teaspoon anchovy paste
Fresh lemon juice
1/4 cup green peppers -- minced
1/4 cup pimientos -- chopped
4 bacon slices -- cut in tiny pieces
1/2 cup watercress sprigs -- chopped

Remove clams from shells, reserving shells, and discard the juice. Cream butter
and anchovy paste. Put a lump of anchovy butter (about 1/8 teaspoon) into each
shell. Place a clam in each shell and sprinkle with lemon juice.

Mix pepper and pimiento and distribute among the clam shells. Top with bacon bits.
Broil about 8-10 minutes, until tops brown. Sprinkle with watercress.

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

Per serving: 132 Calories (kcal); 8g Total Fat; (56% calories from fat); 12g
Protein; 2g Carbohydrate; 45mg Cholesterol; 155mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

NOTES : Serves eight as an appetizer or four as a main course.


Nutr. Assoc. : 390 0 0 2130706543 3591 4487 68 0

* Exported from MasterCook *

Cock-A-Leekie Soup

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:30
Categories : Poultry Soups & Stews
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 leeks
1 quart Chicken Stock
Salt
Black pepper
Ground nutmeg
1/2 cup heavy cream
1 egg yolk

Clean and trim leeks, using only the white part. Slice thinly. Bring chicken stock
to a boil and simmer leeks for about five minutes, until just tender. Season with
salt, pepper, and nutmeg to taste. Beat egg yolk with cream and pour in a thin
stream into simmering stock. Stir until blended. Serve at once.

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

Per serving: 174 Calories (kcal); 11g Total Fat; (55% calories from fat); 4g
Protein; 16g Carbohydrate; 71mg Cholesterol; 53mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Chicken Stock

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Poultry Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken carcass
2 quarts water
1 carrot -- coarsely chopped
1 celery stalk
1 small onion -- quartered
1 bay leaf
1/4 teaspoon dried basil
6 whole peppercorns
1/4 cup fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large


soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours.
Strain.

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

Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g
Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Cocoa Frosting

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:15
Categories : Fillings & Frostings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup cocoa
4 cups powdered sugar
1/2 cup butter or margarine
1 tablespoon vanilla
1/4 cup light cream

Sift together cocoa and powdered sugar. Cream part of cocoa-sugar mixture with
butter or margarine. Blend in vanilla and cream. Add remaining cocoa-sugar mixture
and beat until desired consistency is reached.

Makes about 4 cups� enough to fill and frost a 9" layer cake.

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

Per serving: 373 Calories (kcal); 14g Total Fat; (32% calories from fat); 2g
Protein; 65g Carbohydrate; 36mg Cholesterol; 122mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 4
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Coeur � la Creme

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :24:00
Categories : Cheese Desserts
Fruit

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces cream cheese
8 ounces cottage cheese
1/3 cup powdered sugar
1/2 teaspoon vanilla
1 cup whipping cream -- whipped
1 pint fresh strawberries
OR
1 pint fresh raspberries

Beat cheeses together until smooth. Gradually add sugar and vanilla. Fold in
cream. Pour into a sieve lined with cheesecloth, set on top of a bowl to drain and
refrigerate 12 hours. Line a heart-shaped mold with cheesecloth. Pack mixture in
and chill overnight. Turn out onto a platter and cover with fresh strawberries or
raspberries.

T(Refrigeration):
"12:00"

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

Per serving: 282 Calories (kcal); 22g Total Fat; (67% calories from fat); 9g
Protein; 15g Carbohydrate; 72mg Cholesterol; 273mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 441 0 5401 1611 2130706543 0 0

* Exported from MasterCook *

Colcannon

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:00
Categories : Potatoes Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 medium potatoes -- peeled and boiled
3 tablespoons butter -- to taste
1/2 teaspoon salt -- to taste
1/8 teaspoon black pepper -- to taste
1/4 cup milk
2 tablespoons sour cream
8 ounces kale -- cooked and chopped
1 tablespoon onion -- grated

Mash potatoes with butter, salt, pepper, milk and sour cream until light and
fluffy. Stir in kale and grated onion. Serve at once.

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

Per serving: 151 Calories (kcal); 7g Total Fat; (42% calories from fat); 3g
Protein; 19g Carbohydrate; 19mg Cholesterol; 265mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *


Copper Pennies

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :24:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds carrots -- sliced crosswise
1 small onion -- chopped
3 celery stalks -- chopped
1 sweet pepper -- chopped
1 can tomato soup, condensed
3/4 cup sugar
1/4 cup oil
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce

Cook carrots in salted water until tender. Drain. Add onion, pepper, and celery to
drained carrots. Mix remaining ingredients in a saucepan and bring to a boil. Pour
over carrots. Refrigerate overnight.

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

Per serving: 282 Calories (kcal); 10g Total Fat; (30% calories from fat); 3g
Protein; 48g Carbohydrate; 0mg Cholesterol; 322mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Coquilles St. Jacques

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:45
Categories : Appetizers Luncheon
Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups Chicken Stock
1 1/2 cups white wine
1 bay leaf
2 tablespoons fresh parsley -- chopped
1/4 teaspoon ground thyme
10 whole peppercorns
1/4 teaspoon fennel seed
2 pounds scallops
12 ounces mushrooms -- sliced
3 shallots -- chopped
1/4 cup butter
1 teaspoon lemon juice
1/4 cup all-purpose flour
1 cup light cream
2 egg yolks
1/2 teaspoon salt
3 tablespoons bread crumbs

Combine chicken stock, wine, bay leaf, parsley, thyme, peppercorns and fennel;
bring to a boil and simmer, uncovered for 20 minutes. Add scallops and simmer 10
minutes. Remove scallops to a bowl. Strain stock and reduce over high heat to one
cup.

Saut� sliced mushrooms and shallots in butter and lemon juice until tender. Remove
mushrooms and shallots to bowl with scallops. Sprinkle flour over butter. Cook and
stir one minute. Stir in reduced stock and 3/4 cup cream. Heat to boiling. Beat
egg yolk into remaining cream and add to sauce. Bring to a boil and remove from
heat. Adjust seasoning.

Drain scallop/mushroom mixture and fold into half of cream sauce. Butter six
scallop shells or shallow ramekins and place a tablespoon of sauce in each. Divide
scallop mixture equally between six dishes and top with remaining sauce. Sprinkle
with bread crumbs. Bake at 375 degrees for 10 minutes. Brown under broiler. Serve
at once.

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

Per serving: 432 Calories (kcal); 21g Total Fat; (48% calories from fat); 31g
Protein; 19g Carbohydrate; 176mg Cholesterol; 580mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 3871 932 0 0 796 14 3940 3232 0 0

* Exported from MasterCook *

Chicken Stock

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Poultry Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken carcass
2 quarts water
1 carrot -- coarsely chopped
1 celery stalk
1 small onion -- quartered
1 bay leaf
1/4 teaspoon dried basil
6 whole peppercorns
1/4 cup fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large


soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours.
Strain.

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

Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g
Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Corn Chowder

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:00
Categories : Soups & Stews Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter
3 tablespoons chopped onion
2 large potatoes -- peeled and diced
1 pint water
2 cups corn kernels -- fresh if possible
1 pint cream
Salt
Black pepper

Melt butter in soup kettle and saut� onion until limp. Add potatoes and water to
kettle, season with salt and pepper, and bring to a boil. Simmer over medium heat
until potatoes are tender, about 30-40 minutes. Add corn and cream. Heat, stirring
frequently, for ten minutes.

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

Per serving: 306 Calories (kcal); 24g Total Fat; (67% calories from fat); 4g
Protein; 21g Carbohydrate; 80mg Cholesterol; 76mg Sodium
Food Exchanges: 1 Grain(Starch); 0 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 *

Corn Pudding

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :1:10
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups corn kernels -- fresh or frozen
2 tablespoons butter -- melted
2 eggs -- beaten
1/2 cup creamed corn
2 cups milk -- scalded
1/4 teaspoon pepper
1 teaspoon salt

Mix all ingredients together and pour in 1-1/2 quart buttered casserole dish.
Place in a pan of hot water. Bake at 325 degrees for one hour, or until set.

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

Per serving: 248 Calories (kcal); 13g Total Fat; (42% calories from fat); 10g
Protein; 28g Carbohydrate; 126mg Cholesterol; 774mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Serving Ideas : Delicious with baked ham.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Corn Tortillas

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :0:30
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups masa harina
1 1/3 cups warm water

Stir masa harina and water together until dough holds together in a ball. Turn
onto a working surface that has been dusted with masa harina. Knead quickly into a
smooth ball. Divide dough into twelve pieces. Roll one piece into a ball. Place
between two sheets of wax paper and flatten slightly. Press tortillas (still in
wax paper) in a tortilla press until tortilla measures about 6 inches in diameter.
Repeat with remaining pieces of dough, stacking tortillas, still sandwiched in wax
paper, under a damp tea towel until ready for use.

When you're ready to cook the tortillas, preheat a seasoned cast iron griddle over
medium-high heat. Remove wax paper from tortilla and heat on griddle, turning
frequently until it looks dry and has a golden color, about 1 to 2 minutes. Repeat
with remaining tortillas.

Cuisine:
"Mexican"
- - - - - - - - - - - - - - - - - - -

Per serving: 69 Calories (kcal); 1g Total Fat; (9% calories from fat); 2g Protein;
14g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0

* Exported from MasterCook *

Cranberry Relish

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:45
Categories : Pickles & Relishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup sugar
1 onion -- finely chopped
6 whole cloves
1 teaspoon ground cinnamon
2 whole cardamom seeds -- crushed
1 pinch cayenne pepper
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup vinegar
2 cups cranberries -- fresh
1 cup seedless raisins
1/3 cup brown sugar
1 cup water

Combine all ingredients in large soup kettle. Bring to a boil. Lower heat and
simmer 45 minutes. Serve chilled.

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

Per serving: 213 Calories (kcal); 1g Total Fat; (4% calories from fat); 1g
Protein; 54g Carbohydrate; 0mg Cholesterol; 152mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 2
Other Carbohydrates

Serving Ideas : Excellent with game or poultry.

Nutr. Assoc. : 0 0 2719 0 253 0 631 0 0 0 0 0 0

* Exported from MasterCook *

Cream Cheese and Tomato Omelet

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:30
Categories : Breakfast Cheese
Eggs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 eggs
1/4 cup cream
Salt
Black pepper
1/4 cup butter
6 ounces cream cheese -- cubed
2 whole fresh tomatoes -- peeled, seeded, chopped

Beat eggs until light, then beat in cream, salt, and pepper. Melt butter in a
large skillet. Pour eggs into skillet. When set, but still soft, spread tomatoes
and cheese over top. Fold in half. When bottom is brown, flip over and brown other
side.

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

Per serving: 398 Calories (kcal); 37g Total Fat; (82% calories from fat); 12g
Protein; 5g Carbohydrate; 371mg Cholesterol; 337mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Cream of Mushroom Soup

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:50
Categories : Soups & Stews Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound fresh mushrooms
1/4 cup butter
2 whole shallots -- minced
2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sherry
Salt
Black pepper

Clean mushrooms, separating caps and stems. Slice half of the caps crosswise into
1/8" slices. Chop stems and remaining caps. Melt two tablespoons butter in an
enameled or stainless steel skillet and saut� the sliced caps until they just turn
color, about five minutes. Remove from skillet. Add two tablespoons butter to
skillet and saut� chopped mushrooms and shallots until just tender, about 10
minutes.
Combine chopped mushrooms and shallots with milk in a medium saucepan. Season with
salt and pepper to taste. Simmer 20-25 minutes. Beat egg yolks until light and
lemon-colored. Whisk cream into eggs. Whisk 1/2 cup of hot soup mixture into egg-
cream mixture, two tablespoons at a time. Then blend egg mixture into the rest of
the soup, pouring in a slow, steady stream, and beating constantly. Add sherry and
heat through, but do not allow to boil.

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

Per serving: 514 Calories (kcal); 43g Total Fat; (78% calories from fat); 11g
Protein; 16g Carbohydrate; 342mg Cholesterol; 213mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 4902 4138 0 3232 0 0 0

* Exported from MasterCook *

Cream Puff Cake

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :1:45
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter
1 cup water
1 cup all-purpose flour
4 eggs
8 ounces cream cheese -- softened
4 cups milk
3 3-ounce packages instant vanilla pudding mix
1 pint cream -- whipped
Chocolate syrup

Melt butter in water. Add flour and cook, stirring constantly, until it forms a
ball. Turn into a bowl and beat in eggs one at a time, beating well between each.
Spread flat on a 9" � 13" greased pan. Bake at 400 degrees for 35-40 minutes.
Cool. Mix together cream cheese and milk and beat until smooth. Add instant
pudding, one package at a time. Spread over cooled shell. Top with whipped cream
and drizzle chocolate syrup on top. Chill at least one hour before serving.

T(Chilling Time):
"1:00"

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

Per serving: 419 Calories (kcal); 29g Total Fat; (60% calories from fat); 8g
Protein; 34g Carbohydrate; 150mg Cholesterol; 514mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat;
1 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 3760 0 0

* Exported from MasterCook *

Cream Puff Swans

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:00
Categories : Desserts Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water
1/2 cup butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1 can Mandarin orange slices -- well-drained
1 cup heavy cream
2 tablespoons powdered sugar -- sifted

Melt butter in water and bring to a boil. Sift flour with salt and add to butter
mixture. Heat, stirring, until mixture forms a ball. Remove from heat and add
eggs, one at a time, beating well between each addition.

Put 1/3 of dough into a pastry bag and pipe through largest hole onto greased
baking sheet, forming six S-shaped pastries, each about 3 inches long. These will
form necks and heads of swans. Scrape any dough remaining in pastry bag into rest
of dough. On a separate, greased baking sheet, form remaining dough into six
ovals, drawing dough to a point at one end and rounding other end of oval. These
will be bodies of swans.

Place baking sheet with oval cream puffs into the oven at 425 degrees and bake for
10 minutes. Place the other baking sheet in oven and continue to bake both batches
of dough another 10 minutes. Turn oven down to 350 degrees and bake 5 minutes
more, or until "heads" of swans are done. Bake "bodies" 5-10 minutes longer or
until done.

As baking sheets are removed from oven, remove pastries to racks to cool. Cool
completely. Cut an oval from the top of each "body" and cut in half. Scoop any
uncooked dough from "bodies". Whip cream until stiff. Beat in powdered sugar, to
taste.

Put a spoonful of well-drained Mandarin oranges in each "body", dividing equally


among the six. Top with equal amounts of whipped cream. Place S-shapes in whipped
cream at rounded ends to form neck and head. Place half-ovals in whipped cream
behind "necks" to form wings. Serve at once.

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

Per serving: 417 Calories (kcal); 33g Total Fat; (70% calories from fat); 7g
Protein; 24g Carbohydrate; 220mg Cholesterol; 301mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0
Other Carbohydrates
NOTES : Substitute 1 cup fresh or frozen berries, sweetened if desired, for
oranges.
Nutr. Assoc. : 0 0 0 0 0 4086 0 0

* Exported from MasterCook *

Cream Sauce

Recipe By :Elizabeth Powell


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk -- scalded
Salt
Black pepper

Melt butter over low heat. Whisk flour in gradually. Cook one minute, whisking
constantly. Slowly add milk, whisking constantly to prevent lumps. Continue to
cook and stir until sauce just boils. Season with salt and pepper to taste.

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

Per serving: 135 Calories (kcal); 11g Total Fat; (70% calories from fat); 3g
Protein; 7g Carbohydrate; 32mg Cholesterol; 118mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

NOTES : A basic sauce that can be "dressed up" in endless ways. It can be made
thicker or thinner by varying the amount of milk used, and may be made with fats
other than butter and/or liquids other than milk.
Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Creamy Chocolate Sauce

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :0:15
Categories : Desserts Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups milk
2 ounces baking chocolate
1/2 cup sugar
1 tablespoon all-purpose flour
2 tablespoons butter
2 tablespoons vanilla extract
1 dash salt
Heat milk and chocolate in saucepan until chocolate melts. Beat with whisk until
smooth. Mix sugar, flour, and salt and stir slowly into chocolate mixture. Cook
and stir 5 minutes. Add butter and vanilla.

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

Per serving: 101 Calories (kcal); 6g Total Fat; (47% calories from fat); 2g
Protein; 12g Carbohydrate; 9mg Cholesterol; 57mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Creamy Dill Sauce

Recipe By :Elizabeth Powell


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup sour cream
1 tablespoon green onions
2 tablespoons fresh dill weed -- chopped
1/2 cup mayonnaise
1 tablespoon lemon juice

Mix all ingredients together well. Chill.

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

Per serving: 174 Calories (kcal); 20g Total Fat; (95% calories from fat); 1g
Protein; 1g Carbohydrate; 15mg Cholesterol; 115mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Serving Ideas : Wonderful with fish or on baked potatoes.

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Creole Eggs

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:45
Categories : Eggs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 onion -- thinly sliced
1 green pepper -- seeded and chopped
1 celery stalk -- chopped
1 clove garlic -- minced
2 tablespoons bacon fat
6 ounces mushrooms -- sliced
2 tablespoons butter
2 tablespoons flour
1/2 cup milk
1 cup red ripe tomatoes -- chopped
2 tablespoons fresh parsley -- chopped
8 hard-boiled eggs -- cooled and shelled
3/4 cup bread crumbs
1/4 cup Parmesan cheese -- grated

Saut� onion, pepper, celery and garlic in bacon fat for 5 minutes. Add mushrooms
and saut� 5 more minutes. Remove from heat and set aside. Melt butter in a
saucepan, add flour, and stir to make a roux. Add milk and bring to a boil,
stirring constantly.

Add tomatoes, parsley, and saut�ed vegetables to sauce. Slice eggs in half
lengthwise. Spread a few tablespoons of the sauce over the bottom of a buttered
casserole, top with some of the hard-boiled eggs and sprinkle with bread crumbs.
Continue to make alternate layers of sauce and egg slices. End with a layer of
sauce. Sprinkle thickly with bread crumbs and grated Parmesan cheese. Bake 20
minutes at 375 degrees.

T(Baking Time):
"0:20"

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

Per serving: 295 Calories (kcal); 18g Total Fat; (54% calories from fat); 14g
Protein; 20g Carbohydrate; 303mg Cholesterol; 345mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 4196 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Cr�pes Suzette

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:45
Categories : Breakfast Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 eggs
2 tablespoons flour
1 tablespoon heavy cream
2 tablespoons milk
1 pinch salt
1 orange
1 lemon
1 cup powdered sugar -- sifted
2 tablespoons butter
2 ponies kirsch
2 ponies white cura�ao
2 ponies maraschino

Beat together eggs, flour, cream, milk, and salt until mixture is the consistency
of cream. Melt a teaspoon of butter in a six-inch skillet. When butter foams, pour
a tablespoon of batter into skillet. Cook over moderately high heat, swirling
skillet so that batter coats the bottom of the pan. Cook one minute, check to be
sure bottom is browned, then flip cr�pe and brown other side (about 1/2 minute).
Continue making cr�pes this way until all of batter is used. Fold cr�pes into
quarters and stack on a plate covered with a tea towel.

Grate rind of orange and lemon. Squeeze the orange and lemon juice into a
saucepan. Combine with rind and powdered sugar and heat, stirring, until mixture
is smooth. Pour into a pitcher.

Have ready a chafing dish, cr�pes, pitcher of orange/lemon sauce, and liquors.
Melt butter in chafing dish. When it bubbles, add half of the liquors and ignite.
When flame dies down, add sauce to chafing dish and stir. Add cr�pes to dish,
dipping and turning them to coat with sauce, then arranging in an overlapping
layer. Add remaining liquor and ignite. Serve as soon as flame dies down.

Cuisine:
"French"

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

Per serving: 391 Calories (kcal); 11g Total Fat; (33% calories from fat); 5g
Protein; 43g Carbohydrate; 162mg Cholesterol; 140mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 2
Other Carbohydrates

Nutr. Assoc. : 3218 568 0 4138 0 1014 0 0 0 2551 3015 2551

* Exported from MasterCook *

Crusty Potato Pancakes

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:45
Categories : Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 medium potatoes -- peeled
1 small onion -- finely chopped
3 eggs
3/4 cup flour
1 teaspoon salt
2 tablespoons butter
1 tablespoon cooking oil

Grate potatoes into a bowl filled with cold water. In another bowl, combine onion,
egg, flour, and salt. Drain potatoes, pressing out all liquid. Beat potatoes into
batter. Melt butter with oil in large skillet. Spoon heaping tablespoons of batter
into skillet, spreading batter with the back of spoon into 4-inch rounds. Brown on
both sides. Drain on paper towels.

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

Per serving: 247 Calories (kcal); 9g Total Fat; (31% calories from fat); 7g
Protein; 36g Carbohydrate; 104mg Cholesterol; 430mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

Serving Ideas : Serve with applesauce.

NOTES : Optional ingredients to add to batter: chopped parsley, grated carrot,


celery salt.
Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Cucumber Sauce

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:30
Categories : Salad Dressings Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 medium cucumbers -- peeled and seeded
1 teaspoon salt
1 cup heavy cream
1/2 cup sour cream
1 tablespoon fresh dill weed -- chopped
1 tablespoon fresh parsley -- chopped
1 tablespoon fresh chives -- chopped

Grate cucumber and sprinkle with salt. Allow to drain in a colander for 1/2 hour.
Beat cream until it begins to stiffen. Fold in sour cream and herbs. Press
remaining moisture out of cucumber and fold into cream mixture.

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

Per serving: 198 Calories (kcal); 19g Total Fat; (83% calories from fat); 2g
Protein; 6g Carbohydrate; 63mg Cholesterol; 384mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Excellent with fish.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *


Currant Jelly Sauce

Recipe By :Elizabeth Powell


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter
1/4 cup scallions -- chopped
1 tablespoon all-purpose flour
1 cup Chicken Stock
3 tablespoons currant jelly
1 tablespoon cr�me de cassis

Melt butter and saut� scallions for two minutes. Stir in flour and cook, stirring,
one minute more. Gradually add stock, stirring constantly, and bring to a boil.
Turn off heat. Add currant jelly and creme de cassis, and stir until smooth.

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

Per serving: 115 Calories (kcal); 6g Total Fat; (50% calories from fat); 2g
Protein; 12g Carbohydrate; 19mg Cholesterol; 70mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Chicken Stock

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Poultry Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken carcass
2 quarts water
1 carrot -- coarsely chopped
1 celery stalk
1 small onion -- quartered
1 bay leaf
1/4 teaspoon dried basil
6 whole peppercorns
1/4 cup fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large


soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours.
Strain.
- - - - - - - - - - - - - - - - - - -

Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g
Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Curried Chicken Salad

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:20
Categories : Luncheon Poultry
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
2 tablespoons curry powder
2 cups cooked chicken -- chopped
1/4 cup diced celery
1/2 cup Thompson seedless grapes -- halved
1/4 cup almond slivers

Blend mayonnaise, lemon juice, and curry powder. Mix into remaining ingredients.
Chill at least one hour before serving.

T(Chilling Time):
"1:00"

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

Per serving: 395 Calories (kcal); 32g Total Fat; (69% calories from fat); 24g
Protein; 7g Carbohydrate; 69mg Cholesterol; 221mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Serving Ideas : Serve on whole leaves of Romaine lettuce.

NOTES : Walnuts may be substituted for almonds and/or raisins (soaked in hot water
and drained) for grapes.
Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Curried Eggs

Recipe By :Elizabeth Powell


Serving Size : 2 Preparation Time :0:20
Categories : Eggs Luncheon
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 small hard-boiled eggs -- shelled and warm
1/4 cup butter
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon curry powder

Prick the eggs all over with a fork. Melt butter in small skillet and add the
eggs. Cook until light brown, rolling eggs in butter constantly. Sprinkle salt and
spices over eggs, shake skillet to coat eggs evenly and turn onto a serving dish.

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

Per serving: 363 Calories (kcal); 34g Total Fat; (83% calories from fat); 13g
Protein; 2g Carbohydrate; 486mg Cholesterol; 892mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Deviled Mushroom Compote

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:30
Categories : Appetizers Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons butter
1 onion -- thinly sliced
1/2 cup sweet red peppers -- thinly sliced
1/2 cup sweet green peppers -- thinly sliced
1 pound mushrooms
2/3 cup wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 dash Tabasco sauce
3 tablespoons brown sugar
3 tablespoons seedless raisins

Melt butter in large skillet. Add onions and peppers and saut� over low heat until
soft. Add mushrooms and saut� until mushrooms begin to soften. Mix remaining
ingredients together and add to skillet. Bring to a boil over moderately high heat
and cook, stirring often, until mixture becomes thick and syrupy.

- - - - - - - - - - - - - - - - - - -
Per serving: 123 Calories (kcal); 6g Total Fat; (42% calories from fat); 2g
Protein; 17g Carbohydrate; 16mg Cholesterol; 153mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Deviled Swiss Steak

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :2:00
Categories : Beef Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon dry mustard
1/4 cup all-purpose flour
1 1/2 pounds round steak -- 1" thick
1 cup carrots -- peeled and sliced
1 cup onions -- sliced
1 1/2 cups canned tomatoes
2 tablespoons Worcestershire sauce
Salt
Pepper

Combine mustard and flour; pound into steak. Season with salt and pepper. Melt
butter in a large saucepan and brown steaks on both sides. Add remaining
ingredients, cover, simmer 2 hours.

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

Per serving: 274 Calories (kcal); 14g Total Fat; (46% calories from fat); 24g
Protein; 12g Carbohydrate; 67mg Cholesterol; 203mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Dilled Cucumber Salad

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :2:15
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup cucumber -- peeled, seeded, diced
1 pint sour cream
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/8 teaspoon cayenne
1 tablespoon onion -- grated
3 tablespoons fresh dill -- chopped

Mix sour cream, vinegar, salt, cayenne, and grated onion. Stir in chopped dill and
diced cucumber. Refrigerate two hours before serving.

T(Refridgeration):
"2:00"

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

Per serving: 252 Calories (kcal); 24g Total Fat; (84% calories from fat); 4g
Protein; 6g Carbohydrate; 51mg Cholesterol; 329mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Dilly Carrots

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:15
Categories : Canning, Preserves, Etc. Pickles & Relishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound carrots
1/2 small onion -- halved
2 cloves garlic
2 tablespoons salt
1/8 teaspoon cayenne pepper
1 tablespoon fresh dill weed
1 tablespoon dill seed
1 1/4 cups vinegar
1 1/4 cups water

Cut carrots into lengthwise slices that will fit a pint-size jar. Pack into two
pint-sized jars. In each jar, also place a piece of onion, a garlic clove, 1
tablespoon of salt, 1/2 tablespoon of dill weed, 1/2 tablespoon dill seed, and a
pinch of cayenne pepper. Bring vinegar and water to a boil. Pour over carrots.
Store in refrigerator, or process jars according to manufacturer's instructions.

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

Per serving: 44 Calories (kcal); trace Total Fat; (5% calories from fat); 1g
Protein; 12g Carbohydrate; 0mg Cholesterol; 2158mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES : To make dilly green beans, substitute whole fresh green beans, washed,
trimmed, and blanched, for carrots.
Nutr. Assoc. : 2495 0 620 0 0 0 0 0 0

* Exported from MasterCook *

Dirty Rice

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:30
Categories : Rice

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups Chicken Stock
1/2 onion -- sliced
1/2 cup celery -- chopped
1 clove garlic -- minced
1/2 pound chicken livers
Giblets reserved from roasting chicken
1 tablespoon butter
1/2 tablespoon oil
1/2 onion -- chopped
1/2 large bell pepper -- chopped
1 celery stalk -- chopped
1 cup long-grain brown rice
Salt
Black pepper
Cayenne pepper
1/4 cup fresh parsley -- chopped

Bring stock to a boil with onion, celery and garlic. Add giblets and livers, lower
heat, and simmer until livers are just done, but still pink inside. Drain,
reserving stock. Coarsely chop livers and edible giblets and reserve.

Melt butter with oil. Saut� onion, celery, and bell pepper for five minutes. Add
rice and saut� two minutes more, stirring constantly. Add 2-1/4 cups reserved
stock, bring to a boil, cover, lower heat, and simmer until rice is almost done,
30-40 minutes. Season with salt, black pepper, and cayenne to taste. Add reserved
livers and giblets and continue cooking until rice is done. Garnish with chopped
parsley.

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

Per serving: 244 Calories (kcal); 8g Total Fat; (29% calories from fat); 11g
Protein; 32g Carbohydrate; 180mg Cholesterol; 95mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 3519 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Chicken Stock

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Poultry Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken carcass
2 quarts water
1 carrot -- coarsely chopped
1 celery stalk
1 small onion -- quartered
1 bay leaf
1/4 teaspoon dried basil
6 whole peppercorns
1/4 cup fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large


soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours.
Strain.

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

Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g
Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Egg Custard

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:20
Categories : Desserts Eggs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 egg yolks
1 egg
1/4 cup sugar
1 cup heavy cream
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

Beat together egg yolks and whole egg until light. Beat in sugar. Combine cream
and milk, scald, and beat gradually into egg mixture. Stir in vanilla. Pour into
six individual custard cups. Sprinkle with freshly grated nutmeg. Place in baking
pan and add hot water to reach halfway up sides of cups. Bake at 325 degrees for
one hour or until a knife inserted into custard comes clean. Serve hot, warm, or
cold.

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

Per serving: 236 Calories (kcal); 19g Total Fat; (72% calories from fat); 4g
Protein; 12g Carbohydrate; 197mg Cholesterol; 48mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Egg Tacos

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:30
Categories : Eggs Luncheon
Main Dishes Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 medium onion
1 jalape�o pepper -- seeded
1/2 sweet red pepper -- seeded
5 tablespoons olive oil
6 eggs -- separated
2 tablespoons milk
1 tablespoon chili powder
4 flour tortillas
1 large tomato -- chopped
4 ounces Monterey Jack cheese -- shredded
Picante sauce -- to taste
Salt and pepper

Chop onions and peppers and saut� in two tablespoons olive oil until limp. Beat
egg yolks with milk, chili powder, and salt and pepper to taste. Stir in cooked
onions and peppers. Beat egg whites separately until stiff. Fold into egg yolk
mixture. Heat remaining olive oil in large, oven-safe skillet. Spread egg mixture
in skillet and cook until eggs are set on bottom. Place pan under broiler until
top is brown. Heat tortillas. To serve, divide egg mixture into four parts. Place
a piece of egg in center of tortilla. Top with cheese, tomato, and picante sauce
to taste. Fold tortilla over egg.

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

Per serving: 615 Calories (kcal); 38g Total Fat; (55% calories from fat); 23g
Protein; 46g Carbohydrate; 307mg Cholesterol; 606mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 26360 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Eggs Benedict

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:30
Categories : Breakfast Eggs
Luncheon Pork
Salad Dressings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 whole English muffins -- toasted
4 slices ham -- cooked
4 poached eggs
1/2 cup Hollandaise Sauce
1/4 teaspoon paprika
6 tablespoons butter

Saut� slices of ham in three tablespoons butter over medium high heat. Drain and
keep warm. Poach eggs and drain on tea towels. Toast English muffins. For each
serving, butter one half of English muffin. On other half, place a slice of ham,
top with a poached egg, and drizzle two tablespoons of sauce over it. Sprinkle
with paprika.

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

Per serving: 862 Calories (kcal); 77g Total Fat; (79% calories from fat); 17g
Protein; 28g Carbohydrate; 552mg Cholesterol; 1342mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2
Fat; 0 Other Carbohydrates

Serving Ideas : Spinach or asparagus make a nice side dish.

NOTES : Mornay Sauce may be substituted for Hollandaise.


Nutr. Assoc. : 0 3657 539 728 0 0

* Exported from MasterCook *

Hollandaise Sauce

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:30
Categories : Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup butter -- at room temperature
2 tablespoons fresh lemon juice
3 tablespoons water
3 egg yolks
Salt
White pepper

Cut butter into 1" pieces. In a small, heavy saucepan combine lemon juice and 2
tablespoons water and reduce over high heat to about one tablespoon. Remove from
heat and add 1 tablespoon cold water. Beat egg yolks lightly and whisk into lemon
water. Over low heat, whisk in the butter, one piece at a time, making sure that
each piece of butter is melted before adding more. Continue to whisk the sauce
until it is thick. Add salt and pepper to taste.

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

Per serving: 227 Calories (kcal); 25g Total Fat; (96% calories from fat); 1g
Protein; trace Carbohydrate; 142mg Cholesterol; 237mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Eggs Florentine

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:20
Categories : Breakfast Eggs
Luncheon

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 10-ounce packages frozen spinach -- chopped
8 poached eggs
1 cup Mornay Sauce
1/4 cup Parmesan cheese -- grated

Steam the spinach according to package directions. Drain thoroughly, squeezing out
as much moisture as possible.

Poach eggs. Place spinach in a layer on bottom of a buttered baking dish; top with
the poached eggs. Pour Mornay sauce over all and sprinkle with cheese. Broil for
5-10 minutes, or until top is brown.

Cuisine:
"Italian"

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

Per serving: 962 Calories (kcal); 81g Total Fat; (75% calories from fat); 42g
Protein; 18g Carbohydrate; 642mg Cholesterol; 1365mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 13
Fat; 0 Other Carbohydrates
Serving Ideas : Serve with brioche, fruit salad, and Bloody Marys'.

Nutr. Assoc. : 3472 0 0 0

* Exported from MasterCook *

Mornay Sauce

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:30
Categories : Cheese Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter
1/2 cup fresh parsley -- chopped fine
1/2 cup scallions -- chopped fine
2 tablespoons all-purpose flour
2 cups cream
4 ounces Swiss cheese -- grated
4 ounces Parmesan cheese -- grated
1 tablespoon vermouth
Salt
Cayenne pepper

Melt butter in a heavy saucepan and saut� parsley and scallions for one minute.
Blend in flour and cook, stirring constantly for one minute. Blend in cream and
bring just to boiling. Add cheeses and stir until melted. Add vermouth and season
with salt and cayenne to taste.

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

Per serving: 378 Calories (kcal); 35g Total Fat; (81% calories from fat); 12g
Protein; 5g Carbohydrate; 107mg Cholesterol; 444mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Enchiladas de Pollo y Queso

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:00
Categories : Casseroles Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 tablespoons butter
1 cup chopped onions
1/2 cup large bell peppers -- chopped
2 cups cooked chicken -- chopped
4 ounces green chili peppers -- chopped
1/4 cup all-purpose flour
1 tablespoon chili powder
1/2 teaspoon coriander seed -- ground
1/2 teaspoon cumin seed -- ground
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups Monterey Jack cheese -- shredded
12 tortillas (6-inch)

Melt two tablespoons butter and cook onions and green pepper in it until softened.
Remove to a bowl. Stir chopped chicken and green chilies into onion-pepper
mixture. Melt remaining 3 tablespoons of butter. Blend in flour and seasonings.
Whisk in chicken broth. Cook, stirring, until sauce boils. Remove from heat; stir
in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture.

Dip each tortilla in remaining hot sauce to soften and spoon chicken mixture into
center of tortilla. Roll up and arrange in 13 � 9 � 2 inch pan; repeat with all
tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining cheese.
Bake uncovered at 350 degrees for about 25 minutes.

Cuisine:
"Mexican"

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

Per serving: 620 Calories (kcal); 34g Total Fat; (49% calories from fat); 32g
Protein; 47g Carbohydrate; 108mg Cholesterol; 944mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 1664

* Exported from MasterCook *

Farmer's Breakfast

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:30
Categories : Breakfast Eggs
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound bacon -- chopped
2 boiled potatoes -- peeled and cubed
1 onion -- sliced thinly
8 eggs -- beaten slightly
Salt
Black pepper

Saut� bacon until crisp. Remove from pan, drain on paper towel. Pour off all but 3
tablespoons bacon fat. Saut� onions in bacon fat until soft. Add potatoes and
cook, stirring often, until potatoes start to brown. If potatoes stick to pan, add
more bacon fat. When potatoes begin to brown, add bacon and eggs. Cook, stirring
constantly, until eggs set. Season with salt and pepper to taste.

Cuisine:
"American"

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

Per serving: 352 Calories (kcal); 25g Total Fat; (63% calories from fat); 20g
Protein; 12g Carbohydrate; 281mg Cholesterol; 680mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Fluffy Chocolate Frosting

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :0:20
Categories : Fillings & Frostings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter -- softened
1/2 teaspoon vanilla
1 pound powdered sugar
1/2 cup cocoa
2 egg whites -- unbeaten
1/4 cup boiling water

Cream butter with vanilla and 1/2 cup of powdered sugar. Add cocoa and egg whites.
Continue beating, adding powdered sugar and boiling water alternately until
desired consistency is reached.

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

Per serving: 226 Calories (kcal); 8g Total Fat; (30% calories from fat); 1g
Protein; 40g Carbohydrate; 21mg Cholesterol; 88mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

French Dressing

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :0:10
Categories : Salad Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup wine vinegar
1 cup olive oil
1 clove garlic -- mashed
Salt
Black pepper

Whisk all ingredients together until creamy.

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

Per serving: 160 Calories (kcal); 18g Total Fat; (98% calories from fat); trace
Protein; trace Carbohydrate; 0mg Cholesterol; trace 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

* Exported from MasterCook *

Fresh Herb Buttermilk Biscuits

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:40
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups all-purpose flour
1 1/2 tablespoons double-acting baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons sugar
3/4 cup butter -- cold
1 egg -- slightly beaten
3/4 cup buttermilk
1/2 cup fresh herbs -- * see note

Sift dry ingredients together. Cut butter into tablespoons and, with a pastry
blender, blend into dry ingredients until texture is that of cornmeal. Stir
parsley, chives, and oregano/thyme with 1/2 cup buttermilk into beaten egg and add
mixture to flour mixture. Stir quickly, adding remainder of buttermilk as
necessary until dough forms a ball. Turn onto floured surface and knead once. Let
dough rest for a minute, then roll out to 3/4" thickness. Cut into 2" rounds.
Place biscuits on buttered baking sheet, 1" apart. Bake at 400 degrees for 15
minutes or until golden brown.

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

Per serving: 358 Calories (kcal); 19g Total Fat; (46% calories from fat); 7g
Protein; 41g Carbohydrate; 71mg Cholesterol; 806mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
1/2 Other Carbohydrates
NOTES : * Suggested combinations: parsley, chives, and dill, parsley, thyme and
sage, basil, thyme and rosemary.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Fried Won-Tons

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:45
Categories : Appetizers Beef
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 ounces won-ton wrappers
1 pound ground beef
1/2 pound ground pork
1/2 cup carrots -- peeled and grated
1 head bok choy -- chopped
1 whole onion -- chopped
2 cups bean sprouts -- chopped
1/2 cup soy sauce
3 tablespoons brown sugar
3 tablespoons cornstarch
1 tablespoon rice wine
1/4 cup green onions -- chopped
Black pepper -- to taste

In wok, combine ground beef and pork, carrots and onions. Cook over medium heat.
As meat begins to brown, add remaining vegetables, soy sauce, and sugar. Continue
cooking until vegetables are tender and liquid has mostly evaporated. Combine
cornstarch with rice, wine and 2 tablespoons cold water. Season meat with pepper
and green onions. Stir in cornstarch mixture and cook 1-2 minutes.

Place one teaspoon of filling into center of a won-ton wrapper. Moisten edges with
water, fold four corners into center and seal. Place each won-ton as it is
finished on a plate covered with damp towel to prevent drying. Continue filling
until all wrappers are used. Fry in hot oil on each side until lightly browned.
Drain and serve.

Cuisine:
"Asian"

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

Per serving: 408 Calories (kcal); 22g Total Fat; (48% calories from fat); 20g
Protein; 32g Carbohydrate; 72mg Cholesterol; 1298mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 3605 3623 0 183 0 96 0 0 0 0 0 0

* Exported from MasterCook *


Fudgiest Brownies

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :0:45
Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter
3 ounces baking chocolate
2 eggs -- well-beaten
1 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup walnuts -- chopped (optional)
2 cups brown sugar

Melt butter and chocolate in top of double boiler. Cool slightly. Beat in
remaining ingredients by hand. Pour into a greased 8" � 12" pan. Bake at 350
degrees until set, or about 30 minutes.

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

Per serving: 277 Calories (kcal); 15g Total Fat; (47% calories from fat); 4g
Protein; 34g Carbohydrate; 52mg Cholesterol; 163mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Gazpacho

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :2:00
Categories : Soups & Stews Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups red ripe tomatoes -- chopped
1 cup cucumber -- chopped
1 cup large bell peppers -- chopped
1/2 cup onion -- chopped
1 clove garlic
1 cup bread crumbs
1/4 cup olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon white pepper
Pur�e vegetables in blender or food processor. Press through sieve to remove
seeds. Pur�e bread crumbs with olive oil and vinegar. Blend into vegetable pur�e
and season with salt and pepper. Chill well.

Cuisine:
"Italian"

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

Per serving: 191 Calories (kcal); 10g Total Fat; (47% calories from fat); 4g
Protein; 22g Carbohydrate; 0mg Cholesterol; 345mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Giant Spinach Shells

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:45
Categories : Cheese Pasta
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
24 whole giant shells
1 tablespoon vegetable oil
1 10-ounce package frozen spinach -- chopped
1 small onion -- minced
2 tablespoons butter -- melted
1 pound cottage cheese
1 egg -- beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
30 ounces tomato sauce
1 cup Mozzarella cheese -- shredded

Cook shells in boiling, salted water for 9 minutes, drain. Gently toss shells in
oil and reserve. Thaw spinach and drain, squeezing out all water.

Saut� onion in butter until soft. Stir in spinach. Remove to a bowl. Add cottage
cheese, egg, onion, salt and pepper. Fill each shell with mixture. Pour half of
sauce into a 9 � 13-inch baking dish. Arrange stuffed shells in dish and cover
with remaining sauce. Bake at 350 degrees for 30 minutes. Sprinkle with Mozzarella
cheese and return to oven until cheese is melted and bubbly, about 3 minutes.

T(Baking Time):
"0:30"

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

Per serving: 284 Calories (kcal); 14g Total Fat; (42% calories from fat); 25g
Protein; 17g Carbohydrate; 107mg Cholesterol; 1546mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3803 0 3472 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Ginger Chicken

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :1:15
Categories : Main Dishes Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 whole chicken breasts
Salt
Black pepper
Paprika
1 egg yolk
1/2 cup honey
1/4 cup rum
1/2 cup Chicken Stock
2 cloves garlic -- crushed
1/4 cup preserved ginger -- chopped
1/4 teaspoon nutmeg

Season chicken with salt, pepper, and paprika to taste and place in shallow
roasting pan. Beat egg yolk until light. Add honey, rum, and chicken stock. Stir
in garlic, ginger, and nutmeg. Pour over chicken. Bake at 375 degrees for 45 to 60
minutes, basting every 15 minutes. Serve over rice.

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

Per serving: 527 Calories (kcal); 19g Total Fat; (36% calories from fat); 33g
Protein; 40g Carbohydrate; 168mg Cholesterol; 135mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 2
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chicken Stock

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Poultry Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken carcass
2 quarts water
1 carrot -- coarsely chopped
1 celery stalk
1 small onion -- quartered
1 bay leaf
1/4 teaspoon dried basil
6 whole peppercorns
1/4 cup fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large


soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours.
Strain.

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

Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g
Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Ginger Peaches

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:30
Categories : Desserts Fruit

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 fresh peaches
1 cup sugar
2 cups water
1 cup dry peach wine
1/4 cup candied ginger root -- finely chopped

Blanch peaches for one minute. Peel, cut in half, and remove stone. In a large
saucepan, combine sugar, water, and wine and bring to a boil. Reduce to simmer.
Add peach halves and ginger and simmer until peach halves are tender, about 20
minutes. Serve warm or allow to cool in juice and serve chilled.

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

Per serving: 363 Calories (kcal); trace Total Fat; (0% calories from fat); 1g
Protein; 77g Carbohydrate; 9mg Cholesterol; 9mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 4
Other Carbohydrates

Serving Ideas : Serve in a meringue shell with whipped cream.


Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Gingerbread and Applesauce

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :1:00
Categories : Desserts Fruit

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons double-acting baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1/3 cup butter
1/2 cup sugar
1 egg
1/2 cup molasses
1/2 cup hot water
2 cups unsweetened applesauce
2 tablespoons brown sugar
3 tablespoons candied ginger root -- finely chopped
1/2 teaspoon cinnamon

Sift together flour, soda, baking powder, salt, ginger, cloves, and cinnamon.
Cream butter and white sugar. Beat in egg and molasses. Stir in dry ingredients,
alternating with water.

Place applesauce in a buttered Dutch oven or other large, heavy casserole dish.
Mix brown sugar, crystallized ginger, and 1/2 teaspoon cinnamon. Sprinkle over
applesauce. Pour gingerbread batter over all. Bake at 350 degrees for 35 minutes,
or until gingerbread is done. Serve at once.

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

Per serving: 225 Calories (kcal); 6g Total Fat; (22% calories from fat); 3g
Protein; 42g Carbohydrate; 32mg Cholesterol; 295mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 1/2
Other Carbohydrates

Nutr. Assoc. : 0 14 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Gingerbread Muffins

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :0:30
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup butter
1/2 cup brown sugar
4 eggs
2 1/2 cups all-purpose flour
1 cup molasses
2 teaspoons cinnamon
2 teaspoons baking soda
1 cup buttermilk
2 teaspoons ground ginger
2 cups whole-wheat flour
1 cup seedless raisins -- optional

Cream butter and sugar. Add eggs, one at a time, beating after each. Add molasses.
Sift flours, baking soda. and spices. Add alternately with buttermilk. Stir in
raisins. Fill greased muffin pans 2/3 full and bake at 350 degrees for 15 minutes.

Serving size : 1 muffin.

T(Baking Time):
"0:15"

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

Per serving: 453 Calories (kcal); 18g Total Fat; (34% calories from fat); 9g
Protein; 68g Carbohydrate; 104mg Cholesterol; 426mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2
Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 222 0 3218 568 913 385 0 0 631 0 0

* Exported from MasterCook *

Gingered Fruit Salad

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :6:00
Categories : Fruit Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 fresh peaches
3 medium plums
1 whole cantaloupe
1/2 whole honeydew melon
1/2 pound green and red grapes
1/2 cup fresh lime juice
1 teaspoon lime rind -- grated
1/4 cup honey
1/2 cup candied ginger root -- chopped finely
Prepare all fruit by washing, peeling if desired, removing pits and slicing into
bite-size pieces. Melons may be scooped out with a melon baller, if desired.
Combine all fruit in a large ceramic bowl. Mix lime juice, rind, honey, and ginger
together. Pour over fruit, toss, and marinate for at least six hours. Serve
chilled or at room temperature.

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

Per serving: 166 Calories (kcal); trace Total Fat; (2% calories from fat); 2g
Protein; 43g Carbohydrate; 9mg Cholesterol; 15mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 3582 0 0 0 0

* Exported from MasterCook *

Grape Jelly

Recipe By :Elizabeth Powell


Serving Size : 32 Preparation Time :24:00
Categories : Canning, Preserves, Etc. Jams & Jellies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds red grapes -- underripe
1 large apple
1/2 cup water
3 cups sugar (approximate)

Wash grapes and place in a large kettle. Mash slightly. Wash apple and cut into
slices, but do not core or seed. Add apple to grapes, with 1/2 cup water. Quickly
bring to a boil and boil until grapes soften, about ten minutes. Drain through a
damp jelly bag, without pressing pulp. Refrigerate juice overnight. Strain again
to remove tartrate crystals.

Measure juice into a large kettle. For every cup of juice, add 3/4 cup sugar
(there should be about four cups of juice). Bring to a boil over medium-high heat
and cook until mixture reaches jelly stage, 220 degrees F on a candy thermometer.
Skim foam off surface and pour jelly at once into sterilized, half-pint glasses.
Seal with paraffin.

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

Per serving: 109 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 29g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2
Other Carbohydrates

NOTES : Concord grapes make the best jelly, and should be slightly underripe. Wash
well, but they need not be seeded.
Nutr. Assoc. : 0 0 0 1440
* Exported from MasterCook *

Greek Lamb Stew

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :2:30
Categories : Lamb Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup all-purpose flour
Salt
Black pepper
3 pounds lamb -- cut into 2" cubes
1/4 cup olive oil
1 whole bay leaf
1/4 teaspoon ground thyme
1/4 teaspoon dried rosemary
1 clove garlic
2 cups Chicken Stock
1 cup white wine
1 can tomato sauce
2 dozen small white onions -- blanched and peeled
1/2 cup black olives -- pitted

Season flour with salt and pepper and dredge lamb cubes in it. Heat olive oil in
large soup kettle over medium-high heat. Brown lamb cubes in oil. Sprinkle herbs
and garlic over lamb and add stock, wine, and tomato sauce. Season with additional
salt and pepper to taste. Simmer over medium heat for 1-1/2 hours. Add blanched
onions and olives. Simmer 1/2 hour longer.

Cuisine:
"Greek"

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

Per serving: 741 Calories (kcal); 51g Total Fat; (64% calories from fat); 35g
Protein; 30g Carbohydrate; 134mg Cholesterol; 482mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 7
1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Serve with toasted pita triangles and a salad.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chicken Stock

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Poultry Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole chicken carcass
2 quarts water
1 carrot -- coarsely chopped
1 celery stalk
1 small onion -- quartered
1 bay leaf
1/4 teaspoon dried basil
6 whole peppercorns
1/4 cup fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large


soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours.
Strain.

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

Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g
Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Green Goddess Dressing

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:15
Categories : Salad Dressings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon cider vinegar
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup buttermilk
2 cloves garlic -- minced
1/2 cup fresh chives -- chopped
1/4 cup fresh parsley -- chopped
1 tablespoon fresh tarragon -- chopped
1 tablespoon fresh basil -- chopped
2 tablespoons capers
Salt and pepper

Beat together vinegar, mayonnaise, sour cream, and half of buttermilk. Stir in
garlic, herbs, capers, and remaining buttermilk. Season with salt and pepper, if
desired.

- - - - - - - - - - - - - - - - - - -
Per serving: 142 Calories (kcal); 15g Total Fat; (89% calories from fat); 2g
Protein; 2g Carbohydrate; 12mg Cholesterol; 131mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

NOTES : May be made quickly in blender: begin by chopping herbs, adding vinegar as
herbs are chopped. Blend in mayonnaise and sour cream. Slowly add buttermilk while
blending, until desired consistency is reached.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Green Tomato Pie

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :1:00
Categories : Desserts Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Pie Pastry -- see recipe
3 tablespoons flour
1 cup sugar
1/4 teaspoon salt
3 large green tomatoes -- sliced
1/2 whole lemon -- seeded, thin sliced
3 tablespoons unsalted butter -- cut into bits

Roll out half of dough and line a 9" pie plate with it. Mix 1 tablespoon of flour
with 1/2 cup of sugar and sprinkle over bottom of crust. Layer tomatoes and lemon.
Combine remaining sugar, salt, and flour. Sprinkle over tomatoes and dot with
butter. Roll out remaining dough and cover tomatoes with it. Make slits in top to
allow steam to escape. Bake for 10 minutes at 450 degrees. Reduce heat to 350 and
bake 30 minutes more.

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

Per serving: 407 Calories (kcal); 19g Total Fat; (42% calories from fat); 5g
Protein; 55g Carbohydrate; 46mg Cholesterol; 345mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Pie Pastry

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:45
Categories : Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups flour
1 teaspoon salt
1/2 cup unsalted butter
2 tablespoons lard
5 tablespoons ice water

Mix flour and salt. Cut in butter and lard with pastry blender until mixture
resembles coarse cornmeal. Sprinkle the cold water over flour mixture and quickly
beat in, using a fork. Gather dough into a ball, wrap in wax paper and chill for
30 minutes.

Yield:
"1 Batch"
T(Chilling Time):
"0:30"

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

Per serving: 244 Calories (kcal); 15g Total Fat; (55% calories from fat); 3g
Protein; 24g Carbohydrate; 34mg Cholesterol; 269mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

NOTES : Makes one batch � enough for a two-crust, 9" pie.


Nutr. Assoc. : 0 0 0 0 1582

* Exported from MasterCook *

Green Tomato Relish

Recipe By :Elizabeth Powell


Serving Size : 320 Preparation Time :2:00
Categories : Canning, Preserves, Etc. Pickles & Relishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 gallons green tomatoes
6 whole onions -- chopped
7 whole sweet red peppers
3 whole large bell peppers
2 tablespoons salt
2 quarts vinegar
1 1/2 cups water
6 1/2 cups sugar
2 tablespoons celery seed
2 tablespoons mustard seed
1 tablespoon whole cloves
2 tablespoons whole allspice
1 stick cinnamon -- broken

Chop tomatoes, onions, and peppers in food processor. Mix the spices and tie in a
cheesecloth bag. Mix all other ingredients together in a large pot, bring just to
a boil, but do not boil. Remove bag of spices from mixture. Spoon into sterilized
pint jars and seal. Process in boiling water bath for 15 minutes. Let stand for
about a week before eating. Refrigerate before serving. Makes 10 quarts, about 320
two-tablespoon servings.

Yield:
"10 Quarts"

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

Per serving: 23 Calories (kcal); trace Total Fat; (3% calories from fat); trace
Protein; 6g Carbohydrate; 0mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

NOTES : No end to uses: relish for hot dogs or hamburgers; piquant addition to
tuna, potato, egg salad.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 20209 0 0 2027 0

* Exported from MasterCook *

Grilled Flank Steak

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :24:00
Categories : Beef Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup soy sauce
1/2 cup brown sugar
1/2 cup unsweetened pineapple juice
1/2 cup Italian salad dressing
1/2 cup red wine vinegar
1/2 cup Worcestershire sauce
1 teaspoon salt
1 teaspoon garlic powder
1 1/2 pounds flank steak

Prepare a marinade of all ingredients and marinate steak overnight. Broil steak
over hot charcoal fire for 5 to 10 minutes on each side, depending on degree of
rareness desired. Slice thinly across the grain.

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

Per serving: 395 Calories (kcal); 21g Total Fat; (48% calories from fat); 25g
Protein; 26g Carbohydrate; 58mg Cholesterol; 3533mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *


Guacamole

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:15
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 whole avocados
1 tablespoon onion -- minced
2 whole jalape�o peppers, canned -- seeded
1 whole fresh tomato -- chopped
1 tablespoon fresh coriander leaf -- chopped
1/2 teaspoon salt
1 pinch black pepper
1 tablespoon fresh lemon juice
1 dash Tabasco sauce
1 tablespoon sour cream

Peel avocados, cut them in halves and remove pits. Toss with lemon juice in a
ceramic bowl. Mash with a fork until smooth. Add remaining ingredients, blend
well, and adjust seasoning to taste.

Cuisine:
"Mexican"

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

Per serving: 131 Calories (kcal); 12g Total Fat; (75% calories from fat); 2g
Protein; 7g Carbohydrate; 1mg Cholesterol; 235mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve as a dip with chips or crackers.

NOTES : Substitute one tablespoon of chopped parsley and 1/2 teaspoon of ground
coriander if fresh coriander is not available.
Nutr. Assoc. : 0 0 2458 0 0 0 0 0 0 0

* Exported from MasterCook *

Haggerty

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:45
Categories : Cheese Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 medium potatoes -- peeled
1 onion
2 tablespoons bacon fat
3/4 cup Cheddar cheese -- shredded
Salt -- to taste
Black pepper -- to taste
Cut potatoes into paper-thin slices and pat dry in a towel. Slice onion very thin.
Heat half of bacon fat in a heavy frying pan and fill pan with alternate layers of
potatoes, onion, and cheese, finishing with potatoes. Sprinkle each layer with
salt and pepper. Dot the top layer of potatoes with remainder of bacon fat. Cook
over moderate heat until potatoes are almost tender. Turn them carefully onto a
platter, slip it, top side down, back into the pan and continue cooking until
done. To serve, cut into wedges.

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

Per serving: 228 Calories (kcal); 14g Total Fat; (53% calories from fat); 8g
Protein; 19g Carbohydrate; 29mg Cholesterol; 174mg 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 0 0 0

* Exported from MasterCook *

Ham and Apple Cr�pes

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:30
Categories : Luncheon Main Dishes
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 eggs -- well beaten
3/4 cup milk
2/3 cup all-purpose flour
1/4 cup chopped onion
2 tablespoons sweet green peppers -- seeded and minced
1/4 cup celery -- chopped
2 medium green apples -- peeled, cored, chopped
1/2 cup all-purpose flour
1 cup chicken broth
1 cup light cream
1 teaspoon curry powder
2 cups cooked ham -- diced
6 tablespoons butter

Beat eggs, milk, and flour until smooth, with a consistency similar to heavy
cream. Brush bottom of 6 inch skillet with butter. Spoon in 2 tablespoons batter,
rotating pan to coat bottom evenly. Cook until outer edge of cr�pe is brown;
remove from pan, turn, and brown other side. Make cr�pes until all batter is used.

Melt butter. Saut� onion, celery, green pepper, and apples, stirring until tender.
Sprinkle with flour; stir, and cook one minute. Gradually stir in chicken broth,
cream, and curry powder. Cook, stirring, until sauce boils; fold in ham. Cool
slightly, and spoon 1/4 cup filling on each cr�pe. Roll up and place in heavily
buttered shallow casserole. Bake at 400 degrees for 15-20 minutes.
- - - - - - - - - - - - - - - - - - -

Per serving: 434 Calories (kcal); 28g Total Fat; (57% calories from fat); 16g
Protein; 30g Carbohydrate; 181mg Cholesterol; 902mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Ham Loaf

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:45
Categories : Luncheon Main Dishes
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound cooked ham -- ground
1/2 pound pork -- ground
2 eggs -- beaten
1/2 cup bread crumbs
1/2 cup buttermilk
1 tablespoon Dijon mustard
2 tablespoons horseradish
2 tablespoons onion -- grated
1 tablespoon pickle relish
1/4 teaspoon black pepper

Mix all ingredients together. Pack into greased loaf pan. Bake at 350 degrees for
1 to 1-1/2 hours.

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

Per serving: 298 Calories (kcal); 16g Total Fat; (50% calories from fat); 24g
Protein; 12g Carbohydrate; 132mg Cholesterol; 1192mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with Mustard Sauce.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Ham Salad

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:20
Categories : Pork Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cooked ham -- chopped
2 tablespoons pickle relish
2 tablespoons crushed pineapple
1 tablespoon Dijon mustard
3 tablespoons mayonnaise

Combine all ingredients and stir well.

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

Per serving: 153 Calories (kcal); 13g Total Fat; (71% calories from fat); 6g
Protein; 5g Carbohydrate; 23mg Cholesterol; 612mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Serving Ideas : Instead of the usual sandwich bread, try waffles!

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Hard Sauce

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:15
Categories : Desserts Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter -- softened
2 cups powdered sugar -- sifted
1/4 cup brandy (or rum)

Cream butter and gradually beat in sugar. Add liquor, beating continuously. Chill
thoroughly before serving.

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

Per serving: 235 Calories (kcal); 12g Total Fat; (46% calories from fat); trace
Protein; 30g Carbohydrate; 31mg Cholesterol; 117mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2
Other Carbohydrates

Serving Ideas : Traditionally served cold with hot plum pudding.

Nutr. Assoc. : 0 0 2330


* Exported from MasterCook *

Hazel Nut Cookies

Recipe By :Elizabeth Powell


Serving Size : 30 Preparation Time :12:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound hazelnuts -- shelled, skins on
1/4 pound almonds -- shelled, skins on
2 eggs
1 egg white
1 pound sugar

Grind nuts in blender or food processor until as fine as flour. Beat eggs and egg
white together. Add sugar and eggs to ground nuts. Knead until no longer sticky.
Form into ovals about 1 inch by 1/2 inch. Place separated on a slightly buttered
cookie sheet. Let stand overnight. The next day, bake at 275 degrees for 30
minutes or until lightly browned.

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

Per serving: 130 Calories (kcal); 7g Total Fat; (43% calories from fat); 2g
Protein; 17g Carbohydrate; 12mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Herbed Cheese Spread

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :0:15
Categories : Appetizers Cheese

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Feta cheese
8 ounces cream cheese
2 tablespoons sour cream
1 clove garlic
Fresh chives -- cut in 3" pieces
Fresh basil leaves -- chopped
Fresh parsley -- chopped
Fresh thyme -- chopped
Fresh dill weed -- chopped (optional)

Crumble Feta cheese into bowl of food processor with chopping blade intact. Mash
garlic clove with flat edge of knife or in garlic press and add to processor bowl.
Add herbs, with chives snipped into 3-inch pieces. No quantities are given for
fresh herbs because they should be added according to individual taste. To
substitute dried herbs, start with approximately 1/2 teaspoon basil, 1 tablespoon
each of chives and parsley, and 1/4 teaspoon each thyme and dill. Add more of any
herb, if you wish. Process just until herbs are chopped. Add cream cheese and sour
cream. Process until desired consistency, adding more sour cream for a softer
spread. Makes about one pint.

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

Per serving: 121 Calories (kcal); 11g Total Fat; (81% calories from fat); 4g
Protein; 1g Carbohydrate; 39mg Cholesterol; 268mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

NOTES : Serve with crackers.

Excellent for stuffing raw vegetables (celery, cherry tomatoes, pepper wedges) for
a quick hors d'oeuvre.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Hermits

Recipe By :Elizabeth Powell


Serving Size : 20 Preparation Time :2:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 cups seedless raisins
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon ground nutmeg
1/2 cup butter
1 cup sugar
1/4 cup milk

Chop raisins finely in food processor with 1/4 cup flour. Sift 2 cups flour with
soda, cream of tartar, and spices. Cream butter with sugar. Add dry ingredients
alternately with milk until well blended. Stir in raisins and enough additional
flour, up to 3/4 cup, to make a stiff dough. Shape into two logs, about 1-1/2"
diameter. Chill overnight or freeze.

When ready to make, slice to desired thickness and bake at 375-400 degrees until
done (15-20 minutes). See NOTES.

- - - - - - - - - - - - - - - - - - -
Per serving: 167 Calories (kcal); 5g Total Fat; (26% calories from fat); 2g
Protein; 29g Carbohydrate; 13mg Cholesterol; 82mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates

NOTES : These are the best homemade "slice and serve" cookies. The dough freezes
beautifully in logs that can be kept on hand for fresh cookies baked in minutes.
They may be sliced thinly and baked quickly for elegant, crisp tea cookies, or
sliced 1/4" or more thick and baked in a slower oven until just set for a rich,
chewy, New England Hermit.

Serving size - 2 to 4 cookies.


Nutr. Assoc. : 0 0 81 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Hollandaise Sauce

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:30
Categories : Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup butter -- at room temperature
2 tablespoons fresh lemon juice
3 tablespoons water
3 egg yolks
Salt
White pepper

Cut butter into 1" pieces. In a small, heavy saucepan combine lemon juice and 2
tablespoons water and reduce over high heat to about one tablespoon. Remove from
heat and add 1 tablespoon cold water. Beat egg yolks lightly and whisk into lemon
water. Over low heat, whisk in the butter, one piece at a time, making sure that
each piece of butter is melted before adding more. Continue to whisk the sauce
until it is thick. Add salt and pepper to taste.

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

Per serving: 227 Calories (kcal); 25g Total Fat; (96% calories from fat); 1g
Protein; trace Carbohydrate; 142mg Cholesterol; 237mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Homard a l'Americaine

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:45
Categories : Main Dishes Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup chopped onions
1 clove garlic -- minced
1/2 cup butter
1/4 cup olive oil
5 whole lobster tails -- cut in 1" pieces
1/2 cup Cognac
1 cup white wine
1 tablespoon tomato paste
3 cups red ripe tomatoes -- chopped
1 tablespoon fresh parsley -- chopped
1 teaspoon ground tarragon
1 whole bay leaf
1/2 teaspoon ground thyme
2 cups Chicken Stock
3 tablespoons all-purpose flour
1 teaspoon fresh lemon juice
Salt -- to taste
Black pepper -- to taste

In a heavy saucepan, over moderate heat, cook onions and garlic in four
tablespoons melted butter for five minutes, or until soft. Remove onions and
garlic with a slotted spoon and add olive oil to saucepan.

Heat olive oil and butter until very hot, then add the lobster pieces. Saut� for 5
minutes, turning and stirring over medium-high heat until lobster is cooked. Add
Cognac to the pan. Heat briefly and flamb�, turning pan to coat lobster pieces
with the flaming brandy. When flames die, add the white wine, tomato paste,
tomatoes, parsley, tarragon, bay leaf, thyme, onions, and garlic. Mix well and
transfer to an ovenproof casserole dish. Add enough chicken stock to cover
lobster.

Cover and bake at 375 degrees for 20 minutes. Remove the lobster pieces to a warm
serving dish.

Strain cooking juices into a saucepan. Over high heat, bring the sauce to a boil
and reduce by half. Blend remaining butter with flour. Stir into sauce and cook,
stirring until sauce is smooth. Stir in lemon juice. Pour the sauce over the
lobster pieces and sprinkle with additional parsley.

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

Per serving: 873 Calories (kcal); 44g Total Fat; (51% calories from fat); 71g
Protein; 21g Carbohydrate; 412mg Cholesterol; 1372mg Sodium
Food Exchanges: 1/2 Grain(Starch); 9 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2679 620 0 0 0 0 0 0 1516 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *


Chicken Stock

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Poultry Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken carcass
2 quarts water
1 carrot -- coarsely chopped
1 celery stalk
1 small onion -- quartered
1 bay leaf
1/4 teaspoon dried basil
6 whole peppercorns
1/4 cup fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large


soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours.
Strain.

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

Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g
Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Honey Whole Wheat Bread

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :3:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
9 cups whole-wheat flour
4 teaspoons salt
2 packages active dry yeast
1 1/2 cups milk
1 1/2 cups water
6 tablespoons butter
1/2 cup honey

Sift together 3 cups flour, salt, and yeast. Combine milk, water, butter, and
honey in a saucepan and heat over low heat until liquids are warm (butter need not
melt completely). Gradually add to dry ingredients and beat 2 minutes. Add
remaining flour a cupful at a time until a soft dough forms. Turn out onto lightly
floured surface and allow to rest 10 minutes. Knead until smooth and elastic,
about 10 minutes. Place in large greased bowl and turn to grease all sides of
dough. Cover and allow to rise in a warm place until doubled in bulk, about one
hour.

Punch dough down and turn out onto lightly floured surface. Divide dough in half
and shape each half into a loaf. Place into greased loaf pans. Cover and let rise
in warm place until double in bulk, about one hour. Bake at 375 degrees for 35-40
minutes. Remove from pans and cool on racks.

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

Per serving: 421 Calories (kcal); 8g Total Fat; (17% calories from fat); 14g
Protein; 79g Carbohydrate; 20mg Cholesterol; 791mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Hot and Sour Soup

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:30
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 dried Chinese mushrooms
1 tablespoon vegetable oil
2 ginger root slices (1/2-inch) -- minced
1/2 cup bamboo shoots -- sliced
2 cups Chicken Stock
1 cup pork -- sliced thin
2 tablespoons soy sauce
1 cake tofu -- cubed
1/2 teaspoon white pepper
2 tablespoons rice wine vinegar
2 tablespoons cornstarch
1 egg -- beaten
1 tablespoon fresh coriander leaf -- chopped
1 tablespoon scallions -- chopped
1 teaspoon sesame oil

Soak mushrooms in hot water for 30 minutes. Drain, remove and discard stems, and
shred caps. Heat oil in heavy duty saucepan, add shredded mushroom caps and ginger
and stir over moderately high heat for one minute. Add bamboo shoots and stir for
an additional minute. Add chicken stock, pork slices, and soy sauce. Bring to a
boil and simmer ten minutes. Add tofu and cook three minutes more.

Dissolve cornstarch in 1/4 cup cold water. Add, with pepper and vinegar, to soup.
Cook until mixture thickens and clears. Turn off heat and drizzle beaten egg over
top. Stir. When egg sets, serve, garnishing with chopped scallions, coriander
leaves, and sesame oil to taste.
- - - - - - - - - - - - - - - - - - -

Per serving: 334 Calories (kcal); 22g Total Fat; (58% calories from fat); 20g
Protein; 15g Carbohydrate; 99mg Cholesterol; 605mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

NOTES : Substitute ham for pork, adding after soup has simmered for five minutes,
and simmer for five minutes more. A vegetarian version may be prepared by omitting
pork, substituting vegetable broth for chicken stock, and increasing the tofu used
to one and a half cakes. For a spicier version, add two tablespoons chopped
Sichuan pickle to stock with soy sauce.
Nutr. Assoc. : 3130 0 3520 0 342 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chicken Stock

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Poultry Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken carcass
2 quarts water
1 carrot -- coarsely chopped
1 celery stalk
1 small onion -- quartered
1 bay leaf
1/4 teaspoon dried basil
6 whole peppercorns
1/4 cup fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large


soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours.
Strain.

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

Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g
Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Hot Fudge Sauce

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:20
Categories : Desserts Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup butter
1 1/2 squares unsweetened baking chocolate
1/4 cup cocoa
1/4 cup sugar
1 dash salt
1/2 cup cream
1 teaspoon vanilla

Melt the butter and chocolate together over low heat. Mix together the sugar,
cocoa, and salt. Add to chocolate mixture. Mix together until smooth. Add cream
slowly and bring to a boil, stirring constantly. Remove from heat immediately and
beat in vanilla.

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

Per serving: 196 Calories (kcal); 17g Total Fat; (71% calories from fat); 2g
Protein; 13g Carbohydrate; 38mg Cholesterol; 132mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Huevos Rancheros

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:30
Categories : Breakfast Eggs
Luncheon

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons butter
2 tablespoons onion -- finely chopped
1 clove garlic -- minced
2 tablespoons green pepper -- finely chopped
6 eggs
1 tablespoon picante sauce
2 tablespoons mild salsa

Melt butter in large frying pan. Saut� onions, garlic, and pepper until soft. Beat
eggs until light and pour into frying pan. Cook over very low heat, stirring
constantly. When eggs begin to harden, add picante sauce and salsa, continuing to
cook and stir until eggs are set. Serve immediately.

Serve with flour tortillas, grated cheese, and salsa.


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

Per serving: 182 Calories (kcal); 15g Total Fat; (75% calories from fat); 9g
Protein; 3g Carbohydrate; 304mg Cholesterol; 236mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

NOTES : A great, easy brunch dish, especially with Grapefruit-Avocado Salad, and
Tequila Sunrises.
Nutr. Assoc. : 0 0 0 0 0 0 1325

* Exported from MasterCook *

Hummus

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:20
Categories : Appetizers Beans

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon sesame oil
1 small onion -- chopped
1 clove garlic -- minced
1 can garbanzo beans -- drained
2 tablespoons sesame seeds -- toasted lightly
1/2 cup sesame butter
1/4 cup fresh lemon juice
1/2 teaspoon turmeric
1/4 teaspoon salt

Saut� onions and garlic in sesame oil until just tender. Pur�e beans in food
processor. Add onions, garlic, and remaining ingredients and blend until desired
consistency. More sesame oil may be added if mixture is too thick. Garnish with
parsley and additional toasted sesame seeds, if desired.

Serve with toasted pita triangles.

Cuisine:
"Middle Eastern"

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

Per serving: 222 Calories (kcal); 12g Total Fat; (48% calories from fat); 8g
Protein; 22g Carbohydrate; 0mg Cholesterol; 75mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Hush Puppies
Recipe By :Elizabeth Powell
Serving Size : 6 Preparation Time :0:30
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 whole onion -- minced
2 tablespoons bacon fat
1 egg
2/3 cup milk
6 cups peanut oil

Mix cornmeal, baking powder, salt. Saut� onion in bacon fat until just limp; cool
slightly. Beat egg until light, stir in milk and onion. Stir into dry ingredients
to form a stiff batter.

Heat oil in deep fryer to 350 degrees. Shape batter into 3-inch-long crescents.
Fry in single-layer batches in hot oil until golden brown.

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

Per serving: 243 Calories (kcal); 7g Total Fat; (25% calories from fat); 6g
Protein; 39g Carbohydrate; 39mg Cholesterol; 566mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Serving Ideas : Serve hot with fried fish.

Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543

* Exported from MasterCook *

Indian Pudding

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :3:30
Categories : Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 eggs
6 cups milk
1/2 cup molasses
1/4 cup brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 cup yellow cornmeal
1/4 cup butter

In top of double boiler set over hot water, beat together eggs and four cups milk.
Beat in molasses, sugar, salt, cinnamon, and ginger and cook until sugar
dissolves. Add cornmeal and butter and cook 20 minutes, stirring occasionally.
Remove from heat, stir in remaining milk and pour into greased baking dish. Bake
at 325 degrees for 3 hours, or until pudding is firm.

Serve hot or at room temperature, with vanilla ice cream.

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

Per serving: 315 Calories (kcal); 13g Total Fat; (37% calories from fat); 9g
Protein; 41g Carbohydrate; 87mg Cholesterol; 439mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Kiddie Frozen Pie

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Desserts Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups milk
1 package instant pudding mix
1/2 cup cookie crumbs
1 pie crust (9-inch)
1 cup heavy whipping cream

Blend milk with pudding as directed. Pour into freezer tray and freeze until
mushy. Stir in crumbled cookies and pour into pie shell. Freeze until solid. Top
with whipped cream. Sprinkle top with more crumbled cookies or chopped nuts.

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

Per serving: 302 Calories (kcal); 20g Total Fat; (57% calories from fat); 4g
Protein; 29g Carbohydrate; 47mg Cholesterol; 380mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1
Other Carbohydrates

NOTES : For cookie crumbs, choose cookies compatible with pudding flavor: e.g.,
macaroons with coconut pudding, Oreos with chocolate or vanilla pudding, or
gingersnaps with butterscotch pudding.
Nutr. Assoc. : 0 0 0 2009 0

* Exported from MasterCook *

Lasagna
Recipe By :Elizabeth Powell
Serving Size : 10 Preparation Time :1:00
Categories : Beef Cheese
Main Dishes Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound lasagna noodles
1 pound lean ground beef
1/2 pound sausage meat
2 quarts marinara sauce
1 pound cottage cheese
1 cup skim milk Ricotta cheese
1 pound skim milk Mozzarella cheese -- shredded
1 cup grated Parmesan cheese

Boil lasagna according to package instructions, undercooking slightly, drain and


rinse with cold water. Pat dry on tea towel. Combine ground beef and sausage and
brown together. Drain meat and add to marinara sauce. Combine cottage and Ricotta
cheeses.

Lightly grease a 13" � 9" baking pan, and arrange a layer of lasagna noodles.
Spread with cottage/Ricotta cheese mixture, sprinkle with shredded Mozzarella,
spread with meat sauce, and sprinkle with grated Parmesan cheese. Continue
layering lasagna, cheeses, and sauce in the same manner until all ingredients are
used. (You may have an extra lasagna noodle or two.)

Bake at 350 degrees for 30 minutes. Let stand for 10 minutes before cutting into
squares to serve.

T(Baking Time):
"0:30"

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

Per serving: 735 Calories (kcal); 36g Total Fat; (45% calories from fat); 44g
Protein; 55g Carbohydrate; 92mg Cholesterol; 1613mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates

Serving Ideas : Accompany with garlic bread and salad.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Lasagna Rolls

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:00
Categories : Cheese Main Dishes
Pasta Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 lasagna noodles -- cooked, drained
1/4 cup Mozzarella cheese -- shredded
1/4 cup Fontina cheese -- grated
1 cup broccoli flowerets -- cooked
1/2 cup mushrooms -- sliced
1/4 cup fresh parsley -- chopped
1/4 cup fresh basil -- chopped
1/4 cup fresh chives -- chopped
1 pound cottage cheese
1 15-ounce jar spaghetti sauce
1/3 cup Parmesan cheese -- grated

Combine Mozzarella, Fontina, broccoli, mushrooms and herbs in food processor and
chop coarsely. Add cottage cheese just to blend. Add more seasoning, if desired.

Oil flat bottomed casserole large enough to hold rolled lasagne in one layer. Pour
1/2 inch of the spaghetti sauce on bottom of casserole.

Halve lasagna noodles. Spread each with herb-cheese mixture (about 1/4 cup on each
half). Roll up and place seam side down in casserole. Cover with remaining sauce.
Sprinkle with grated Parmesan. Cover with foil.

Bake covered with foil 20 minutes in a 350-degree oven, then uncover and bake
until brown and bubbly� about 20 minutes more.

T(Baking Time):
"0:40"

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

Per serving: 520 Calories (kcal); 10g Total Fat; (17% calories from fat); 27g
Protein; 79g Carbohydrate; 19mg Cholesterol; 808mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Lemon Bars

Recipe By :Elizabeth Powell


Serving Size : 18 Preparation Time :1:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups all-purpose flour
1/4 cup sugar
1 cup butter
4 eggs
2 cups brown sugar
1/4 cup all-purpose flour
1 teaspoon double-acting baking powder
1 cup fresh coconut -- grated
1 cup walnuts -- chopped
1/4 cup fresh lemon juice
1 tablespoon lemon zest -- grated
1 cup powdered sugar

Mix 2 cups flour with 1/4 cup sugar. Blend in butter until finely mixed. Press
into a jelly roll pan. Bake 15 minutes at 350 degrees.

Beat together eggs, brown sugar, 1/4 cup flour and baking powder. Stir in coconut
and nuts. Spread filling over crust and return pan to oven. Bake 25 minutes more.

Blend lemon juice, zest, and powdered sugar until smooth. Spread on hot cookies.
Cool and cut into bars.

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

Per serving: 318 Calories (kcal); 17g Total Fat; (46% calories from fat); 5g
Protein; 39g Carbohydrate; 69mg Cholesterol; 151mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Lemon Dill Dressing

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:15
Categories : Salad Dressings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup fresh lemon juice
1 tablespoon lemon zest -- grated
2 tablespoons fresh dill weed -- chopped
1/4 teaspoon salt
3/4 cup olive oil
1/2 teaspoon dill seed (optional)

Beat all ingredients together until well blended.

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

Per serving: 182 Calories (kcal); 20g Total Fat; (98% calories from fat); trace
Protein; 1g Carbohydrate; 0mg Cholesterol; 67mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates

Serving Ideas : Perfect dressing for Middle Eastern Sandwiches.

Nutr. Assoc. : 0 0 0 0 0 506


* Exported from MasterCook *

Lemon Herb Butter

Recipe By :Elizabeth Powell


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter -- softened
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley -- chopped
1 tablespoon fresh chives -- chopped
1/2 teaspoon ground tarragon
2 tablespoons heavy cream

Cream all ingredients together in order given. Heap into a glass dish and chill.

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

Per serving: 231 Calories (kcal); 26g Total Fat; (97% calories from fat); 1g
Protein; 1g Carbohydrate; 72mg Cholesterol; 238mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other
Carbohydrates

Serving Ideas : Serve with grilled or broiled fish, or vegetables.

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Lemon Meringue Pie

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:00
Categories : Desserts Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 eggs -- separated
1/4 cup fresh lemon juice
1 tablespoon lemon zest -- grated
3 tablespoons all-purpose flour
1 cup sugar
2 tablespoons butter
1 1/4 cups boiling water
1 pie crust (9-inch)
3 tablespoons sugar

In a heavy saucepan, beat egg yolks with lemon juice and zest. Place under low
heat. Beat in flour, 1 cup sugar, and butter. Add boiling water, cook and stir
until mixture thickens. Pour into prepared pie crust. Beat egg whites until stiff,
but not dry. Gradually add 3 tablespoons sugar. Spread over filling. Bake at 450
degrees until meringue is browned.

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

Per serving: 360 Calories (kcal); 13g Total Fat; (33% calories from fat); 4g
Protein; 57g Carbohydrate; 73mg Cholesterol; 254mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 2009 0

* Exported from MasterCook *

Lemon Rice Pilaf

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:20
Categories : Rice

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter
1/2 cup chopped onions
1 cup long-grain brown rice
2 tablespoons orzo
2 cups Chicken Stock
1/4 cup fresh lemon juice
1 tablespoon lemon zest -- grated

In a heavy saucepan, saut� onion in butter until soft. Stir in rice and orzo and
cook two minutes, stirring to coat rice and orzo with butter. Add chicken stock
and lemon juice. Bring to a boil, cover, turn heat low, and simmer 50 minutes.
Fluff up rice with a fork, turn into a heated serving bowl, and garnish with
grated lemon zest.

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

Per serving: 211 Calories (kcal); 7g Total Fat; (31% calories from fat); 5g
Protein; 32g Carbohydrate; 19mg Cholesterol; 68mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Chicken Stock

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Poultry Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken carcass
2 quarts water
1 carrot -- coarsely chopped
1 celery stalk
1 small onion -- quartered
1 bay leaf
1/4 teaspoon dried basil
6 whole peppercorns
1/4 cup fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large


soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours.
Strain.

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

Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g
Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Lemon Tea Bread

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :1:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons butter -- melted
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon salt
3/4 cup fresh lemon juice
2 tablespoons lemon zest -- grated
1/2 cup powdered sugar -- sifted

Stir sugar into melted butter. Beat in eggs. Stir in flour and salt until just
blended. Add 1/2 cup lemon juice and one tablespoon lemon zest. Pour batter into a
greased and floured loaf pan. Bake at 350 for 50 minutes. Remove from oven and
cool ten minutes. Mix powdered sugar with remaining 1/4 cup lemon juice and one
tablespoon zest. Remove bread from pan and pour glaze over top.
- - - - - - - - - - - - - - - - - - -

Per serving: 272 Calories (kcal); 6g Total Fat; (18% calories from fat); 4g
Protein; 53g Carbohydrate; 58mg Cholesterol; 325mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other
Carbohydrates

NOTES : Keeps well, serve toasted.


Nutr. Assoc. : 222 0 3218 3309 0 3378 0 0

* Exported from MasterCook *

Lemon-Barbecued Chicken

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :24:00
Categories : Main Dishes Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 whole chickens
1 cup olive oil
1/2 cup lemon juice
1 teaspoon salt
1 teaspoon paprika
2 teaspoons onion powder
1/2 teaspoon thyme
1/2 teaspoon garlic powder

Put chicken into serving pieces and place in shallow dish or pan. Combine all
other ingredients and pour over chicken. Cover dish with foil; refrigerate
overnight. Remove to room temperature 1 hour before cooking. Place chicken on hot
grill 25 minutes; then turn and cook 25 minutes more. Brush often with marinade.

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

Per serving: 456 Calories (kcal); 36g Total Fat; (71% calories from fat); 30g
Protein; 2g Carbohydrate; 89mg Cholesterol; 382mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 5829 0 796 0 0 0 0 0

* Exported from MasterCook *

Lemonade Concentrate

Recipe By :Elizabeth Powell


Serving Size : 24 Preparation Time :1:15
Categories : Beverages

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups sugar
2 1/2 cups water
9 whole lemons
Sprigs of mint

Combine sugar and water in a small saucepan; bring to a boil and boil for 5
minutes. Remove from heat, cool slightly.

Reserve one lemon to slice for garnish. Grate zest of two lemons; juice eight
lemons. Combine juice and zest with warm syrup. Steep one hour. Strain.

To serve: Mix 1 part lemonade concentrate with 2 parts water. Serve over ice.
Garnish with lemon slices and mint.

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

Per serving: 53 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 15g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Lentil Salad

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:00
Categories : Beans Salads
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup fresh lemon juice
2/3 cup olive oil
1 teaspoon Italian seasoning
1 clove garlic -- mashed
2 cups dried lentils
1/2 cup diced celery
2 whole red ripe tomatoes -- chopped

Whisk together lemon juice and olive oil. Beat in Italian seasoning and garlic.

Wash lentils and boil in a quart of water until barely tender, about 30 minutes.
Drain. While warm, toss with lemon dressing. Cool to room temperature. Add celery
and tomatoes. Serve immediately or chill and serve cold.

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

Per serving: 442 Calories (kcal); 25g Total Fat; (48% calories from fat); 18g
Protein; 40g Carbohydrate; 0mg Cholesterol; 19mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Lentil Stew

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Beans Soups & Stews
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound dried lentils -- washed, picked over
2 quarts water*
2 whole celery stalks -- chopped
1 medium onion -- chopped
2 whole carrots -- chopped
1 clove garlic -- minced
1 bay leaf
1/4 teaspoon thyme
1/2 cup red wine
1 can plum tomatoes

In a large soup kettle, combine all ingredients except wine and tomatoes. Bring to
a boil and simmer, over low heat, for 1-1/2 hours. Add wine and tomatoes and
simmer 20-30 minutes more.

Serve with a dollop of sour cream.

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

Per serving: 219 Calories (kcal); 1g Total Fat; (2% calories from fat); 16g
Protein; 37g Carbohydrate; 0mg Cholesterol; 39mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES : * Better if made with vegetable stock. For non-vegetarians, beef, corned
beef, or ham stock may be used.
Nutr. Assoc. : 0 1582 2523 0 0 0 0 0 0 0

* Exported from MasterCook *

Lime Marmalade

Recipe By :Elizabeth Powell


Serving Size : 64 Preparation Time :3:00
Categories : Canning, Preserves, Etc. Jams & Jellies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds limes
2 lemons
8 cups water (approximately)
6 cups sugar (approximately)

Choose fruit that has not been waxed. Place fruit in a large kettle and add water
just to cover. Bring to a boil and simmer until fruit can be pierced with a fork.
Remove fruit, reserving water in which it was boiled. Cool fruit, cut lengthwise
into quarters, remove seeds, and slice as thinly as possible.

Return fruit, along with any accumulated juices, to water and measure into large
kettle. For every one cup of liquid, add 3/4 cup sugar. Bring to a boil and boil
quickly until mixture reaches jelly stage (220 degrees F on candy thermometer).

Pour into sterilized 1/2 pint or 1 pint jars, seal and process according to jar
manufacturer's instructions.

Yield:
"4 Pints"

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

Per serving: 77 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 20g 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 : Makes 4 pints, or about 64 two-tablespoon servings.


Nutr. Assoc. : 0 0 1582 1440

* Exported from MasterCook *

Liver Spread

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :24:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter or margarine
3 cups Spanish onions -- chopped
1 pound chicken livers
2 hard-boiled eggs
1/4 cup fresh parsley -- chopped
1/4 cup mayonnaise
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley -- chopped

Melt butter in large heavy skillet. Add onions and chicken livers and saut�,
stirring until livers are lightly browned.

Cool slightly, and drain off any juices. Combine liver and onions with eggs and
parsley in a food processor. Blend until smooth. Mix in mayonnaise, salt, pepper,
and Worcestershire sauce. Pour p�t� mixture into bowl. Chill overnight. Garnish
with additional parsley.
- - - - - - - - - - - - - - - - - - -

Per serving: 177 Calories (kcal); 14g Total Fat; (69% calories from fat); 9g
Protein; 5g Carbohydrate; 224mg Cholesterol; 328mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Lobster Stew

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :1:00
Categories : Seafood Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1 1/2-pound Maine lobsters -- cooked
2 medium onions
1 pint milk
1 pint sweet light cream
1 celery stalk
1 bay leaf
1 tablespoon whole cloves
2 tablespoons sherry
Salt -- to taste
Black pepper -- to taste
Nutmeg -- to taste
1 egg yolk -- beaten
2 tablespoons butter

Remove meat from lobster and reserve. Stud one onion all over with whole cloves.
Break up lobster shells and place in soup kettle with milk, cream, onions, celery,
bay leaf, and cloves. Simmer 45 minutes. Strain through sieve into a clean soup
kettle. Add lobster and sherry. Season to taste with salt, pepper, cayenne, and
nutmeg. Simmer over very low heat until lobster is heated through. Beat 1/2 cup of
the soup into beaten egg yolk. Pour egg mixture gradually into remaining soup
mixture and heat 1-2 minutes longer. Pour into soup bowls and top each with 1/2
tablespoon butter.

Serve with oyster crackers.

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

Per serving: 720 Calories (kcal); 38g Total Fat; (48% calories from fat); 73g
Protein; 19g Carbohydrate; 488mg Cholesterol; 1190mg Sodium
Food Exchanges: 0 Grain(Starch); 9 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 483 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Louisiana Grilled Shrimp

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :4:30
Categories : Luncheon Main Dishes
Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound large shrimp
1/2 cup olive oil
1/2 cup fresh lemon juice
1 teaspoon Cajun seasoning
1 tablespoon Worcestershire sauce
2 large bell peppers -- cut into 2" pieces
1/4 cup butter -- melted
Dash Tabasco sauce

Place unpeeled shrimp in 2-quart casserole. Mix together olive oil, lemon juice,
Cajun seasoning, and Worcestershire sauce. Drizzle over shrimp and marinate for at
least 4 hours. Remove from marinade and skewer with chunks of pepper between
shrimp. Mix butter and Tabasco sauce and brush over shrimp. Grill over hot coals
until browned.

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

Per serving: 490 Calories (kcal); 41g Total Fat; (73% calories from fat); 24g
Protein; 9g Carbohydrate; 204mg Cholesterol; 377mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with warm French bread and tossed green salad.

Nutr. Assoc. : 1374 0 797 0 0 0 222 0

* Exported from MasterCook *

Mac & Cheese for Grown-Ups

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :1:00
Categories : Cheese Luncheon
Main Dishes Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound macaroni
1/4 cup butter
3 tablespoons all-purpose flour
2 cups Chicken Stock
1/4 cup sherry
1 cup heavy cream
1 cup Fontina cheese -- shredded
1/2 cup Gruy�re cheese -- shredded
1/2 cup Emmenthaler cheese -- shredded
1/2 teaspoon thyme
1/8 teaspoon nutmeg
Salt
Cayenne pepper
1/4 cup bread crumbs
1/4 cup Parmesan cheese -- grated

Boil pasta according to package directions, undercooking slightly, and drain.

Melt butter, stir in flour, and cook roux one minute. Gradually whisk in stock.
Bring mixture to a boil and boil one to two minutes. Whisk in sherry and cream and
bring just to a boil. Remove from heat and stir in Fontina, Gruy�re, and
Emmenthaler cheese until the cheese melts. Season with thyme, nutmeg, salt, and
pepper to taste.

Pour into a 9" � 13" baking pan. Sprinkle with bread crumbs and Parmesan cheese.
Bake at 375 degrees for 30 minutes.

T(Baking Time):
"0:30"

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

Per serving: 547 Calories (kcal); 29g Total Fat; (48% calories from fat); 18g
Protein; 52g Carbohydrate; 94mg Cholesterol; 318mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chicken Stock

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Poultry Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken carcass
2 quarts water
1 carrot -- coarsely chopped
1 celery stalk
1 small onion -- quartered
1 bay leaf
1/4 teaspoon dried basil
6 whole peppercorns
1/4 cup fresh parsley -- chopped
Break up carcass. Add giblets, if available. Combine all ingredients in a large
soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours.
Strain.

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

Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g
Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Macaroni & Cheese

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:30
Categories : Cheese Luncheon
Main Dishes Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces macaroni
2 tablespoons butter
1/2 cup cream
1 cup Cheddar cheese -- shredded
Dash Worcestershire sauce

Cook macaroni according to package instructions. Drain and return to pot. Over low
heat, add butter and stir until melted. Add cream and cheese and heat, stirring
constantly, until cheese melts. Season with a dash or two of Worcestershire Sauce.
Serve at once.

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

Per serving: 448 Calories (kcal); 24g Total Fat; (47% calories from fat); 15g
Protein; 44g Carbohydrate; 71mg Cholesterol; 249mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with a tomato salad and whole wheat rolls.

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Madeira Sauce
Recipe By :Elizabeth Powell
Serving Size : 8 Preparation Time :0:30
Categories : Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups seedless raisins
1 cup Madeira
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups ham stock -- boiling
OR
2 cups beef stock -- boiling
OR
2 cups corned beef stock -- boiling
1/4 cup currant jelly
1/4 cup brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Macerate raisins in Madeira. Melt butter over medium-high heat. Stir in flour and
cook roux, stirring constantly, until it browns. Whisk in hot stock. Bring to a
boil over medium heat, reduce heat, and simmer 20 minutes. Stir in currant jelly
and brown sugar and continue to simmer until jelly and sugar melt. Season with
mustard, ginger, and cloves. Whisk in Madeira and raisins. Bring sauce just to a
boil.

Serve with ham or corned beef.

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

Per serving: 194 Calories (kcal); 3g Total Fat; (16% calories from fat); 1g
Protein; 35g Carbohydrate; 8mg Cholesterol; 570mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 2130706543 0 0 0 2130706543 0 0 0 0 0

* Exported from MasterCook *

Mandeltorte

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:30
Categories : Desserts Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup butter
3 eggs
1/3 cup all-purpose flour
2/3 cup sugar
1 teaspoon double-acting baking powder
1 cup shelled almonds -- ground
1 teaspoon almond extract
1/4 cup raspberry jam
2 tablespoons powdered sugar -- sifted
1 teaspoon fresh lemon juice

Have 1/2 cup butter at room temperature. Sift together flour, baking powder, and
1/3 cup sugar. Cut the 1/2 cup butter into dry ingredients with a pastry blender
until mixture resembles cornmeal. Beat one egg and stir into flour mixture. Pat
into a 9" flan pan, pushing about 1/3 of the dough up against sides of pan. Chill
1/2 hour.

Soften remaining 1/2 cup of butter and beat remaining sugar into it. Beat in two
eggs, one at a time, beating well between each. Stir in almonds and extract. Pour
over pastry. Bake at 350 degrees for 30 minutes. Remove from oven and cool one
hour.

Spread jam over torte. Mix powdered sugar with enough lemon juice to form a
spreadable icing. Use a pastry bag fitted with small hole to pipe icing in a
design over top of torte.

T(Baking Time):
"0:30"

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

Per serving: 449 Calories (kcal); 34g Total Fat; (65% calories from fat); 6g
Protein; 33g Carbohydrate; 132mg Cholesterol; 322mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat;
1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Maple-Barbecued Oven Spareribs

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :1:45
Categories : Main Dishes Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups maple syrup
2 tablespoons chili sauce
2 tablespoons cider vinegar
1 1/2 tablespoons onion -- chopped
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
2 pounds pork spareribs

Combine all ingredients except spareribs and bring to a boil. Wipe spareribs with
damp paper towels. Brush sauce on both sides of ribs. Place in a shallow, open
roasting pan and bake for 1-1/2 hours, basting frequently with remaining sauce and
turning to glaze.

T(Baking Time):
"1:30"

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

Per serving: 720 Calories (kcal); 34g Total Fat; (41% calories from fat); 24g
Protein; 81g Carbohydrate; 110mg Cholesterol; 689mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 5
1/2 Other Carbohydrates

Serving Ideas : Serve with black-eyed peas, cole slaw and cornbread.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1168

* Exported from MasterCook *

Marinated Mushrooms

Recipe By :Elizabeth Powell


Serving Size : 16 Preparation Time :24:00
Categories : Appetizers Salads
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds mushrooms
2 cans artichoke hearts -- drained
3/4 cup water
1/4 cup olive oil
1 clove garlic -- chopped
1/4 teaspoon peppercorns
1/4 teaspoon ground thyme
1/4 cup cider vinegar
2 tablespoons salt
1/4 teaspoon dried basil
1 tablespoon bay leaf
1/4 cup fresh lemon juice

Slice mushrooms in half through stems. Quarter artichoke hearts. Combine artichoke
hearts and mushrooms.

Combine remaining ingredients and heat, but do not boil. Pour over mushrooms and
artichoke hearts. Refrigerate overnight. Remove peppercorns and bay leaf before
serving.

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

Per serving: 51 Calories (kcal); 4g Total Fat; (57% calories from fat); 2g
Protein; 4g Carbohydrate; 0mg Cholesterol; 812mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Marinated Shrimp

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:20
Categories : Appetizers Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds fresh shrimp -- cooked and peeled
2 jars artichoke hearts -- drained
2 jars button mushrooms
1 small can black olives -- pitted and drained
1 whole green pepper -- minced
1 tablespoon grated onions
1 clove garlic -- minced
3 tablespoons fresh parsley -- minced
1 pint Italian salad dressing
1/2 teaspoon salt
1/4 teaspoon black pepper

Place shrimp, artichoke hearts, mushrooms, olives, and peppers in a deep ceramic
or glass bowl. Mix remaining ingredients thoroughly and pour over shrimp mixture.
Cover and marinate in refrigerator for 24 hours before serving, stirring
occasionally.

T(Marinating Time):
"24:00"

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

Per serving: 416 Calories (kcal); 30g Total Fat; (65% calories from fat); 25g
Protein; 12g Carbohydrate; 173mg Cholesterol; 790mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Mayonnaise

Recipe By :Elizabeth Powell


Serving Size : 16 Preparation Time :0:10
Categories : Salad Dressings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 egg yolks
2 cups olive oil
Juice of one lemon or more
Salt
Pepper

Beat egg yolks with 1 teaspoon lemon juice until thick. Add olive oil, drop by
drop, beating continually at high speed. When oil is absorbed, beat in lemon
juice, salt, and pepper to taste.

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

Per serving: 246 Calories (kcal); 28g Total Fat; (99% calories from fat); trace
Protein; trace Carbohydrate; 27mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Meatloaf

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Beef Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 pounds lean ground beef
3/4 pound bulk sausage
1 1/2 cups bread crumbs
1 package onion soup mix
2/3 cup milk
1/3 cup ketchup
2 eggs -- beaten

Combine all ingredients and pack into 9 � 5 loaf pan. Bake uncovered at 350
degrees for 1-1/2 hours.

T(Baking Time):
"1:30"

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

Per serving: 498 Calories (kcal); 35g Total Fat; (63% calories from fat); 23g
Protein; 22g Carbohydrate; 132mg Cholesterol; 1086mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *

Mexican Corn Bread

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:30
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup cornmeal
1 cup flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon chili powder
2 eggs -- beaten
1/2 cup milk
1/2 cup butter -- melted
1 tablespoon jalape�o pepper -- chopped
1/2 cup sweet red peppers -- chopped
1/2 cup onion -- chopped
1 can creamed corn
1 cup Monterey Jack cheese -- shredded

Sift dry ingredients together. Beat together milk and eggs. Beat in melted butter.
Add to dry ingredients. Stir in remaining ingredients. Mix thoroughly. Pour into a
greased 8" or 9" square pan. Bake 30 minutes at 400 degrees.

T(Baking Time):
"0:30"

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

Per serving: 332 Calories (kcal); 18g Total Fat; (48% calories from fat); 9g
Protein; 34g Carbohydrate; 92mg Cholesterol; 506mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 20104 0 0 0 0

* Exported from MasterCook *

Mexican Green Bean Salad

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :1:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound green beans
1/2 cup olive oil
2 jalape�o peppers -- seeded and chopped
1 tablespoon vinegar
2 tablespoons lemon juice
1 tablespoon onion -- minced
1 tablespoon parsley -- minced
1 tablespoon fresh cilantro -- minced

Steam green beans until tender-crisp, about 15 minutes. Drain. Whisk together
other ingredients and pour over warm green beans. Allow to marinate at least 1/2
hour. Serve at room temperature or chilled.

T(Marinating Time):
"0:30"

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

Per serving: 276 Calories (kcal); 27g Total Fat; (85% calories from fat); 2g
Protein; 9g Carbohydrate; 0mg Cholesterol; 191mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 2458 0 0 0 0 0

* Exported from MasterCook *

Middle Eastern Sandwiches

Recipe By :Elizabeth Powell


Serving Size : 0 Preparation Time :0:05
Categories : Luncheon Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pita pocket
1/4 cup hummus
1/3 cup tabouli
2 tablespoons Feta cheese -- crumbled
1 leaf romaine lettuce -- torn into pieces
1/4 tablespoon tomato -- chopped
1/4 cup alfalfa sprouts
1 tablespoon Greek olives -- chopped
Lemon Dill dressing (see recipe)

Cut top 1/4 from pita pocket and reserve for another use*. Open pocket and spread
one side with hummus. Spoon in tabouli. Add remaining ingredients, drizzling salad
dressing over all. This serves one, but is easily multiplied for many.

* Broiled pieces of pita bread are excellent for dipping extra hummus.

Cuisine:
"Middle Eastern"
- - - - - - - - - - - - - - - - - - -

Per serving: 2032 Calories (kcal); 185g Total Fat; (79% calories from fat); 28g
Protein; 82g Carbohydrate; 17mg Cholesterol; 1624mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 1/2 Fruit; 36 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 4513 0 0 0 0 0 0 0 2130706543

* Exported from MasterCook *

Lemon Dill Dressing

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:15
Categories : Salad Dressings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup fresh lemon juice
1 tablespoon lemon zest -- grated
2 tablespoons fresh dill weed -- chopped
1/4 teaspoon salt
3/4 cup olive oil
1/2 teaspoon dill seed (optional)

Beat all ingredients together until well blended.

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

Per serving: 182 Calories (kcal); 20g Total Fat; (98% calories from fat); trace
Protein; 1g Carbohydrate; 0mg Cholesterol; 67mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates

Serving Ideas : Perfect dressing for Middle Eastern Sandwiches.

Nutr. Assoc. : 0 0 0 0 0 506

* Exported from MasterCook *

Mighty Red's Seafood Sauce

Recipe By :Elizabeth Powell


Serving Size : 32 Preparation Time :0:10
Categories : Sauces Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup chili sauce
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish
8 drops Tabasco sauce
1/2 teaspoon dry mustard
Dash paprika
1/2 teaspoon salt
1 teaspoon fresh ground black pepper

Combine all ingredients. Chill before serving. Makes about 2 cups, or 32 one-
tablespoon servings.

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

Per serving: 6 Calories (kcal); trace Total Fat; (3% calories from fat); trace
Protein; 1g Carbohydrate; 0mg Cholesterol; 85mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 2615 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Minestrone Soup

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :1:15
Categories : Soups & Stews Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup olive oil
1 clove garlic -- minced
2 cups onions -- chopped
1 cup celery -- chopped
1 small can tomato paste
2 quarts beef broth
1 quart water
1 cup cabbage -- shredded
2 whole carrots -- sliced
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground sage
1 whole zucchini -- sliced
1 package frozen green beans
1 can red kidney beans
1 cup macaroni

In a large soup pot, saut� garlic, onion and celery until soft. Stir in tomato
paste, broth, water, cabbage, carrots, salt, pepper and sage. Mix well, bring to a
boil. Lower heat, cover and simmer slowly 1 hour. Add remaining ingredients. Cook
10-12 minutes until macaroni is tender. Serve hot.

Sprinkle with Parmesan cheese immediately before serving.


Cuisine:
"Italian"

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

Per serving: 355 Calories (kcal); 14g Total Fat; (35% calories from fat); 20g
Protein; 39g Carbohydrate; 0mg Cholesterol; 1706mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Mint Chocolate Chip Ice Cream

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :4:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 eggs
1 pint whipping cream
1 cup light cream
1/2 cup sugar
1/4 cup corn syrup
1 teaspoon vanilla extract
1/3 cup creme de menthe -- * see note
1/4 cup miniature chocolate chips
Green food coloring (optional)

Beat eggs until light, about 4 minutes; beat in sugar gradually. Add creams, corn
syrup, vanilla, creme de menthe, and optional food coloring. Pour into 4 quart ice
cream freezer container, and freeze according to manufacturer's directions. Remove
dasher. Stir in chocolate chips. Cover. Pack with additional salt and ice, using 1
part rock salt to 4 parts ice. Let ripen 3 hours.

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

Per serving: 426 Calories (kcal); 31g Total Fat; (66% calories from fat); 4g
Protein; 31g Carbohydrate; 148mg Cholesterol; 65mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1 1/2
Other Carbohydrates

NOTES : * Substitute 1 tablespoon mint extract, if desired.


Nutr. Assoc. : 3218 1616 3940 0 0 0 0 0 0

* Exported from MasterCook *


Minted Cucumber Salad

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:40
Categories : Salads Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 large cucumbers
1/2 teaspoon salt
2 cups plain yogurt
2 teaspoons rice wine vinegar
1/8 teaspoon white pepper
1/2 teaspoon sugar
1/4 cup fresh mint -- chopped
2 tablespoons fresh parsley -- chopped

Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain for half an
hour.

Line a sieve with a coffee filter. Pour yogurt in and allow to drain for half an
hour. In a glass or pottery serving bowl, combine yogurt with remaining
ingredients. Stir in cucumber. Cover and refrigerate if not served at once.

Serve chilled or at room temperature.

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

Per serving: 55 Calories (kcal); 2g Total Fat; (33% calories from fat); 3g
Protein; 7g Carbohydrate; 8mg Cholesterol; 165mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Mocha Chip Bars

Recipe By :Elizabeth Powell


Serving Size : 10 Preparation Time :0:35
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter
1 3/4 cups brown sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon instant coffee
1/2 teaspoon salt
2 cups all-purpose flour
2 teaspoons double-acting baking powder
1 cup nuts -- chopped
1 cup chocolate chips

Cream butter and sugar together until light and fluffy. Beat in eggs and vanilla.
Sift dry ingredients and coffee together and add to egg mixture. Stir in chocolate
chips and nuts. Pour batter into greased 9" � 15" pan. Bake at 350 degrees for 20
minutes.

T(Baking Time):
"0:20"

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

Per serving: 477 Calories (kcal); 25g Total Fat; (45% calories from fat); 7g
Protein; 62g Carbohydrate; 62mg Cholesterol; 323mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2
Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Mocha Icing

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:15
Categories : Fillings & Frostings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup unsalted butter -- softened
3 cups powdered sugar -- sifted
3 tablespoons cocoa
1/2 cup fresh brewed coffee

Cream butter. Sift 1/2 cup sugar with cocoa. Beat into butter. Add coffee and
remaining sugar alternately, beating between each addition, until stiff enough to
spread.

Makes enough to fill and frost a 9" layer cake.

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

Per serving: 282 Calories (kcal); 12g Total Fat; (36% calories from fat); 1g
Protein; 46g Carbohydrate; 31mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 3
Other Carbohydrates

Serving Ideas : Excellent on banana cake, brownies or Genoise.

Nutr. Assoc. : 0 0 0 0
* Exported from MasterCook *

Mornay Sauce

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:30
Categories : Cheese Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter
1/2 cup fresh parsley -- chopped fine
1/2 cup scallions -- chopped fine
2 tablespoons all-purpose flour
2 cups cream
4 ounces Swiss cheese -- grated
4 ounces Parmesan cheese -- grated
1 tablespoon vermouth
Salt
Cayenne pepper

Melt butter in a heavy saucepan and saut� parsley and scallions for one minute.
Blend in flour and cook, stirring constantly for one minute. Blend in cream and
bring just to boiling. Add cheeses and stir until melted. Add vermouth and season
with salt and cayenne to taste.

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

Per serving: 378 Calories (kcal); 35g Total Fat; (81% calories from fat); 12g
Protein; 5g Carbohydrate; 107mg Cholesterol; 444mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Mrs. Baumann's Cheese Cake

Recipe By :Elizabeth Powell


Serving Size : 10 Preparation Time :4:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound cottage cheese -- creamed
1 pound cream cheese -- softened
1 1/2 cups sugar
4 eggs
1 1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 cup butter -- melted
1 pint sour cream

Cream cottage cheese and cream cheese. Gradually add sugar, beating well. Add eggs
one at a time, beating well between each. Stir in lemon juice and vanilla. Sift
over all flour and cornstarch, blend in. Add melted butter and mix until smooth.
Blend in sour cream. Pour into greased spring form pan. Bake at 325 degrees for
one hour. Turn off oven and let cake remain 2 more hours. Chill.

Serve cold.

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

Per serving: 500 Calories (kcal); 33g Total Fat; (58% calories from fat); 14g
Protein; 39g Carbohydrate; 161mg Cholesterol; 413mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Mushrooms � la Greque

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :24:00
Categories : Appetizers Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup fresh lemon juice
1/2 cup olive oil
2 cloves garlic -- halved
1 teaspoon sugar
1 teaspoon salt
1 teaspoon basil
1 bay leaf
1/4 teaspoon black pepper
1 14-ounce can artichoke hearts
1 whole onion -- sliced
1 pound mushrooms

Bring first 8 ingredients to a boil and cook for 10 minutes. Pour over artichokes
hearts, onions and mushrooms. Cover, refrigerate overnight, stirring several
times. Remove garlic and bay leaf before serving.

Cuisine:
"Greek"

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

Per serving: 228 Calories (kcal); 18g Total Fat; (67% calories from fat); 4g
Protein; 15g Carbohydrate; 0mg Cholesterol; 422mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 42 0 0

* Exported from MasterCook *

Mustard Pickle

Recipe By :Elizabeth Powell


Serving Size : 192 Preparation Time :24:00
Categories : Canning, Preserves, Etc. Pickles & Relishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 quarts green tomatoes -- cut into 1" chunks
1 bunch celery stalks -- cut into 1/2" pieces
4 sweet red peppers -- seeded, 1" pieces
1 quart pearl onions -- peeled
3 whole cauliflower -- cut into flowerets
4 large cucumbers -- peeled, seeded, sliced
4 quarts ice water
1 cup salt
7 cups sugar
1 cup all-purpose flour
6 tablespoons mustard powder
1 1/2 tablespoons turmeric
1 quart cider vinegar -- boiling

Place all vegetables in a large enamel kettle and sprinkle with pickling salt.
Pour ice water over all. Let stand overnight. Bring to a boil, then drain
thoroughly and divide evenly between two preserving kettles. Mix sugar, flour,
mustard, and turmeric together. Stir boiling hot vinegar into flour mixture and
mix well. Divide evenly between two kettles of vegetables. Working with one kettle
of vegetables at a time, bring to a boil and boil gently for 5 minutes, stirring
well to prevent flour from lumping. Ladle into sterile pint jars, leaving 1/2"
headroom. Adjust lids and process in a boiling water bath for 15 minutes. Remove
and complete seals. Makes 12 pints, about 192 two-tablespoon servings.

Yield:
"12 Pints"

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

Per serving: 37 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Protein; 9g Carbohydrate; 0mg Cholesterol; 544mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *


Mustard Sauce

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:15
Categories : Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water
1/2 cup brown sugar, packed
1/4 cup cider vinegar
2 teaspoons mustard powder
1/4 tablespoon salt
Dash black pepper
Dash cayenne pepper
3 tablespoons cornstarch
1/4 cup cold water

Combine all ingredients, except cornstarch and water, in saucepan. Bring to a


boil. Dissolve cornstarch in water. Blend in and cook until sauce clears and
thickens.

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

Per serving: 88 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 22g Carbohydrate; 0mg Cholesterol; 276mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates

Serving Ideas : Serve with ham or corned beef.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

New Orleans Red Beans and Rice

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :4:00
Categories : Beans Rice

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound red kidney beans -- dried
1/2 pound salt pork
1 whole onion -- chopped
2 cloves garlic -- chopped
1/4 cup celery -- chopped
1 quart ham stock
OR
1 quart beef stock
1/2 teaspoon Tabasco sauce
1 teaspoon salt
1 whole bay leaf
1/4 teaspoon thyme
3 cups rice

Soak beans in water overnight. Drain. In a Dutch oven, brown salt pork. Add
onions, garlic, and celery and saut� for 3 minutes. Add beans, stock, Tabasco
sauce, salt, and herbs. Simmer 3 hours or until beans are tender. Add water when
necessary during cooking; water should barely cover beans at end of cooking.
Remove 1 cup beans and mash to paste. Add mashed bean paste back to beans; stir
until liquid is thickened. Serve over hot rice.

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

Per serving: 698 Calories (kcal); 32g Total Fat; (41% calories from fat); 25g
Protein; 75g Carbohydrate; 43mg Cholesterol; 2329mg Sodium
Food Exchanges: 5 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4708 0 0 620 274 2130706543 0 0 0 0 0 0 2840

* Exported from MasterCook *

Noodles Romanoff

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:35
Categories : Cheese Pasta
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces egg noodles
1 pound cream cheese -- softened
8 ounces sour cream
2 tablespoons butter -- melted
1 cup scallions -- chopped
1 clove garlic -- crushed
1/4 teaspoon black pepper
1/4 cup bread crumbs
1/2 cup grated Parmesan cheese

Cook noodles according to package directions until barely tender. Drain noodles.
Mix together cream cheese, sour cream, and butter. Stir into noodles. Add
scallions, garlic, and pepper, and turn into buttered baking dish. Combine bread
crumbs and Parmesan cheese and sprinkle over top of noodle mixture. Bake at 350
degrees for 30 minutes.

T(Baking Time):
"0:30"

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

Per serving: 649 Calories (kcal); 43g Total Fat; (58% calories from fat); 19g
Protein; 49g Carbohydrate; 169mg Cholesterol; 460mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 620 0 0 0

* Exported from MasterCook *

Oatmeal Cookies

Recipe By :Elizabeth Powell


Serving Size : 72 Preparation Time :0:30
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup butter
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon double-acting baking powder
1 cup brown sugar
1 cup sugar
2 eggs -- beaten slightly
3 cups rolled oats
1/2 cup seedless raisins

Melt butter and cool to room temperature. Sift flour, cinnamon, baking soda, and
baking powder together. Add sugars to butter and stir well. Add eggs, sifted dry
ingredients, oats, and raisins. Drop by spoonfuls onto well-greased cookie sheets.
Bake at 350 degrees for 10 minutes.

Makes about 72 cookies.

Yield:
"72 cookies"
T(Baking Time):
"0:10"

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

Per serving: 71 Calories (kcal); 3g Total Fat; (36% calories from fat); 1g
Protein; 11g Carbohydrate; 12mg Cholesterol; 53mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 222 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Onion Burgers

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:30
Categories : Beef Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds ground beef
4 ounces bulk sausage meat
1 envelope onion soup mix
1 cup fresh bread crumbs
1 egg
1/4 cup buttermilk
1 teaspoon Worcestershire sauce

Combine all ingredients. Form into patties. Grill or saut� as desired.

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

Per serving: 452 Calories (kcal); 37g Total Fat; (74% calories from fat); 22g
Protein; 6g Carbohydrate; 130mg Cholesterol; 660mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 4841 0 0 0 0 0

* Exported from MasterCook *

Onion Pie

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:30
Categories : Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups onions -- sliced
2 tablespoons butter
1 pound cottage cheese
1/4 cup heavy cream
1 pie crust (9-inch)
Salt
Pepper
Cayenne

Saut� onions in butter until soft. Blend cottage cheese with cream and season to
taste. Pour into pie shell. Spread onions over cheese. Bake at 400 degrees for 15
minutes.

T(Baking Time):
"0:15"

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

Per serving: 225 Calories (kcal); 13g Total Fat; (51% calories from fat); 10g
Protein; 18g Carbohydrate; 23mg Cholesterol; 410mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 2009 0 0 0

* Exported from MasterCook *

Onion Soup

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :2:00
Categories : Soups & Stews Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds yellow onions -- thinly sliced
3 tablespoons butter
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon sugar
3 tablespoons flour
2 quarts beef stock -- boiling
1/2 cup white wine
6 croutons
1 cup Swiss cheese -- grated
1/2 cup Parmesan cheese -- grated
Salt -- to taste
Black pepper -- to taste
Croutons

Cook the onions slowly with butter and oil in a heavy-bottom 5 quart covered
saucepan for 15 minutes. Uncover pan, raise heat to moderate and stir in salt and
sugar. Cook 30-40 minutes, stirring frequently until onions are golden brown.
Sprinkle in the flour and cook, stirring, for 2 minutes.

Blend in boiling beef stock. Add wine and season to taste. Simmer partially
covered for 30-40 minutes, skimming occasionally.

Pour into individual ovenproof soup crocks. Float the croutons on top of the soup
and sprinkle with grated cheese. Broil until cheese melts and croutons brown.

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

Per serving: 390 Calories (kcal); 18g Total Fat; (43% calories from fat); 14g
Protein; 36g Carbohydrate; 38mg Cholesterol; 3632mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 568 129 0 489 1466 1034 0 0 0

* Exported from MasterCook *


Onion Tart

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :1:00
Categories : Luncheon Pies & Pastry
Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Pastry for 9" pie shell
3 cups white onions -- thinly sliced
3 tablespoons butter
2 cups sour cream
2 eggs -- slightly beaten
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
1/4 teaspoon caraway seed
1/8 teaspoon paprika

Roll out pastry and fit into 9" pie pan. Bake at 450 degrees for 10 minutes.
Remove from oven and cool. While shell cools, saut� onion in butter slowly until
golden. Beat sour cream into eggs. Add cooked onions, salt, pepper, nutmeg, and
ginger to egg mixture. Turn into pie shell. Sprinkle with caraway and paprika.
Bake at 450 degrees for 10 minutes and at 350 degrees for 30 minutes, or until
knife comes clean.

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

Per serving: 201 Calories (kcal); 18g Total Fat; (76% calories from fat); 4g
Protein; 8g Carbohydrate; 84mg Cholesterol; 357mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Orange Fruitcake

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :1:30
Categories : Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 teaspoon baking soda
3/4 cup buttermilk
1 1/4 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/4 teaspoon cinnamon
1/2 cup butter
1 cup brown sugar
1 egg
Orange rind of one orange
1 cup seedless raisins

ORANGE GLAZE (see directions)


1/4 cup orange juice
2 tablespoons orange rind -- grated
2 cups confectioners' sugar -- sifted

Dissolve soda in buttermilk. Sift together flour, baking powder, and cinnamon.
Cream butter and sugar. Add egg and orange rind and beat until fluffy. Gradually
add flour mixture, alternating with buttermilk mixture. Stir in raisins. Pour into
greased and floured 8" square pan.

Bake at 350 degrees for 45 minutes or until cake tester comes out clean. Cool 15
minutes. Spread with orange glaze while still warm.
___________________

ORANGE GLAZE: Heat orange juice to boiling. Remove from stove. Stir in orange rind
and sugar, and beat until smooth.

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

Per serving: 318 Calories (kcal); 13g Total Fat; (34% calories from fat); 4g
Protein; 49g Carbohydrate; 55mg Cholesterol; 361mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 1/2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Oriental Grilled Chicken

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :2:00
Categories : Main Dishes Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 boneless, skinless chicken breasts
1/2 cup soy sauce
2 teaspoons brown sugar
1/2 cup rice wine
1 tablespoon sesame oil
1 tablespoon scallions -- chopped
1 1/2" ginger root slice -- chopped

Cut chicken breasts in half. Mix remaining ingredients together in a shallow pan
large enough to hold breasts in one layer. Place breasts in marinade, turning to
coat and rubbing marinade into breasts. Marinate at least one hour and as long as
overnight.

Grill chicken over hot coals or under broiler. Strain marinade, bring it to a
boil, and serve it with chicken.

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

Per serving: 225 Calories (kcal); 5g Total Fat; (23% calories from fat); 29g
Protein; 6g Carbohydrate; 68mg Cholesterol; 2136mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2314 0 0 0 0 0 3520

* Exported from MasterCook *

Oyster Stew

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:10
Categories : Seafood Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 whole shallots -- minced
6 tablespoons butter
18 whole oysters -- with liquor
2 cups milk
2 cups heavy cream
1/2 cup dry sherry

Saut� shallots in 4 tablespoons of butter for 5 minutes. Add oysters with their
liquor. Bring to a boil, add milk and cream, salt and pepper. Simmer 2 minutes.
Add sherry and again bring to a boil. Serve at once, with a teaspoon of butter in
each serving.

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

Per serving: 470 Calories (kcal); 44g Total Fat; (87% calories from fat); 6g
Protein; 8g Carbohydrate; 164mg Cholesterol; 243mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with Parmesan cheese toast.

Nutr. Assoc. : 4902 0 4319 4138 0 3181

* Exported from MasterCook *

Pancakes

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:30
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons double-acting baking powder
1/4 cup sugar
2 eggs
1 1/4 cups milk
1/4 cup melted butter -- or oil

Sift dry ingredients together. Beat eggs until light. Beat in milk and butter or
oil. Make a well in the center of the dry ingredients and pour egg mixture into
it. Quickly stir wet and dry ingredients together until just blended. If too
thick, add more milk, a spoonful at a time.

Heat griddle over medium-low heat and brush with melted butter. Pour batter by
spoonfuls onto the griddle. Cook until bubbles appear all over the surface. Turn.
Top should be evenly browned. Continue cooking until browned on the bottom as
well.

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

Per serving: 229 Calories (kcal); 8g Total Fat; (33% calories from fat); 6g
Protein; 32g Carbohydrate; 67mg Cholesterol; 511mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

NOTES : Silver Dollar Pancakes: batter should be on the thick side. Drop by
TEASPOONFULS onto griddle.

Blueberry Pancakes: Toss 1/2 cup blueberries with sifted dry ingredients before
adding egg mixture.
Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Parmesan Tuna Spread

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:15
Categories : Appetizers Fish
Luncheon

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 7-ounce can solid white tuna
4 ounces Parmesan cheese -- grated
1 tablespoon mayonnaise

Drain tuna, place in small bowl, and flake with a fork. Then, rubbing tuna between
fingers, flake very finely. Blend Parmesan cheese in blender until powder-fine.
Mix cheese and mayonnaise into tuna with a fork. Mixture should be almost smooth,
but fairly dry.

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

Per serving: 211 Calories (kcal); 12g Total Fat; (51% calories from fat); 24g
Protein; 1g Carbohydrate; 38mg Cholesterol; 715mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Serving Ideas : Stuff tiny cream puffs or spread on crackers and broil.

Nutr. Assoc. : 26332 0 0

* Exported from MasterCook *

Peanut Butter Cookies

Recipe By :Elizabeth Powell


Serving Size : 30 Preparation Time :1:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup peanut butter
1/2 cup brown sugar
1/2 cup sugar
1 egg

Sift flour, baking soda, baking powder, and salt together.

Cream butter and peanut butter together. Gradually beat in sugars. Add egg and
beat until fluffy. Stir in dry ingredients. Roll dough, a teaspoonful at a time,
into balls; place 3 inches apart on greased cookie sheets; flatten with fork. Bake
at 375 degrees for 12 minutes, or until golden brown.

Yield:
"60 cookies"

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

Per serving: 133 Calories (kcal); 8g Total Fat; (50% calories from fat); 3g
Protein; 14g Carbohydrate; 15mg Cholesterol; 132mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *


Peanut Butter Frosting

Recipe By :Elizabeth Powell


Serving Size : 24 Preparation Time :0:15
Categories : Fillings & Frostings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup butter -- softened
1/2 cup peanut butter
1/4 cup honey roasted peanut butter
2 cups powdered sugar -- sifted
1/4 cup cream
1/2 teaspoon vanilla extract

Cream butter and peanut butters together. Blend in sugar, vanilla, and enough
cream to make frosting spreadable. Beat until light and fluffy.

Makes sufficient to cover top of a 9" � 13" cake or two dozen cupcakes.

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

Per serving: 95 Calories (kcal); 5g Total Fat; (48% calories from fat); 1g
Protein; 11g Carbohydrate; 7mg Cholesterol; 54mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 1071 0 0 0

* Exported from MasterCook *

Pecan Pie

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:20
Categories : Desserts Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 whole eggs -- beaten
1 cup dark corn syrup
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 cup pecans
1 pie crust (9-inch) -- unbaked

Combine all ingredients and pour into unbaked pie shell. Bake at 325 degrees for
one hour.

T(Baking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -

Per serving: 438 Calories (kcal); 14g Total Fat; (28% calories from fat); 4g
Protein; 79g Carbohydrate; 94mg Cholesterol; 113mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 5
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Pesto

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:15
Categories : Pasta Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces Parmesan cheese
2 cloves garlic
1/2 cup olive oil
2 cups fresh basil leaves -- packed
1/2 cup fresh parsley
2 tablespoons dried pignolias

Grate Parmesan cheese in food processor or blender and set aside. With chopping
blade in place, pur�e garlic cloves in olive oil and allow to stand for 15
minutes. Meanwhile, wash and dry thoroughly basil and parsley. Add herbs to olive
oil mixture in food processor/blender and pur�e. Add pignolias, grated cheese, and
additional olive oil, if needed. Toss with favorite hot pasta.

Cuisine:
"Italian"

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

Per serving: 309 Calories (kcal); 28g Total Fat; (80% calories from fat); 13g
Protein; 2g Carbohydrate; 22mg Cholesterol; 531mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates

NOTES : One of several "green" sauces for pasta that make a perfect summer meal
when served with garden fresh tomatoes, French bread, and seasonably ripe fruit
for dessert. While basil is in the garden, make pesto to freeze in serving-size
quantities � if cheese and oil are omitted, pesto " base" can be stored in freezer
longer.
Nutr. Assoc. : 0 0 0 0 0 3144

* Exported from MasterCook *

Piccalilli

Recipe By :Elizabeth Powell


Serving Size : 256 Preparation Time :24:00
Categories : Canning, Preserves, Etc. Pickles & Relishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 dozen green tomatoes -- quartered
1 small cabbage -- cored and quartered
1 dozen red and green bell peppers -- seeded and quartered
1 dozen onions -- peeled and quartered
2 whole cucumbers -- peeled and halved
1 celery stalk -- halved
1/2 cup salt
1 quart vinegar
4 cups sugar
1 tablespoon mustard seed
1 tablespoon celery seed
2 tablespoons pickling spice
Black pepper -- to taste

Chop all vegetables in grinder or food processor. Place in large ceramic bowl and
stir in salt; cover and let stand overnight. The next morning, drain well and
place in large soup kettle. Stir in vinegar and sugar. Tie spices in cheesecloth
bag and add to kettle. Bring mixture to a boil and simmer about 20 minutes. Spoon
into 8 sterilized pint jars and process in boiling water bath for 10 minutes.
Makes 256 two-tablespoon servings.

Yield:
"8 Pints"

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

Per serving: 19 Calories (kcal); trace Total Fat; (3% calories from fat); trace
Protein; 5g Carbohydrate; 0mg Cholesterol; 202mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Serving Ideas : Serve with meats.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 20209 0 0

* Exported from MasterCook *

Pickled Beets

Recipe By :Elizabeth Powell


Serving Size : 32 Preparation Time :0:45
Categories : Canning, Preserves, Etc. Pickles & Relishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds fresh beets -- sliced
1 pound onions -- thinly sliced
3 cups cider vinegar
3 cups sugar
1/2 teaspoon turmeric
1/2 teaspoon whole cloves
1 teaspoon celery seed
1/2 teaspoon yellow mustard seed
1 bay leaf -- crumbled

Boil beets in water just to cover until a fork can barely pierce them.

Mix vinegar, sugar, and spices in large kettle. Bring to a boil, add beets and
onions, and simmer for 4-5 minutes. Pack beets and onions in hot, sterilized jars.
Pour vinegar mixture over beets to within half inch of rim. Seal and process for
15 minutes in boiling water bath.

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

Per serving: 98 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 25g Carbohydrate; 0mg Cholesterol; 31mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 20209 0 0

* Exported from MasterCook *

Pickled Pink Eggs

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:30
Categories : Eggs Pickles & Relishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 can beets -- sliced, not drained
1 whole onion -- sliced
1 cup cider vinegar
1/4 cup water
1/4 cup sugar
1/2 teaspoon kosher salt
2 teaspoons pickling spice
6 whole eggs -- hard-boiled

Empty beets and their liquid into a small saucepan. Add onion, vinegar, water,
sugar, salt, and pickling spice. Heat just until the sugar dissolves. Cool to room
temperature. Pour the beet mixture over the eggs. Cover and marinate 2-3 days in
the refrigerator before serving. Stir occasionally.

To serve, spoon beets, eggs and some liquid into a serving bowl and top with a
dollop of sour cream.

- - - - - - - - - - - - - - - - - - -
Per serving: 120 Calories (kcal); 5g Total Fat; (33% calories from fat); 6g
Protein; 15g Carbohydrate; 187mg Cholesterol; 224mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 4470 0

* Exported from MasterCook *

Pickled Watermelon Rind

Recipe By :Elizabeth Powell


Serving Size : 96 Preparation Time :2:00
Categories : Canning, Preserves, Etc. Pickles & Relishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 large watermelon rind
1 quart water
1/4 cup kosher salt
1 quart cider vinegar
8 cups sugar
8 whole cinnamon sticks -- broken up
1 tablespoon whole cloves
1 tablespoon allspice berries

Peel and remove all green and pink portions from rind. Cut into 1 inch cubes and
soak in salt water overnight. Drain and cover with fresh water. Cook until almost
tender. Drain. Make a syrup of vinegar and sugar. Tie spices in a cheesecloth bag
and add to syrup. Boil 15 minutes, then let stand 15 minutes. Remove spice bag.
Add drained watermelon rind. Cook until clear. Pack into sterile jars and seal
according to manufacturer's instructions. Makes 6 pints, about 96 two-tablespoon
servings.

Yield:
"6 Pints"

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

Per serving: 84 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Protein; 22g Carbohydrate; 0mg Cholesterol; 237mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 5476 0 0 0 0 0 0 0

* Exported from MasterCook *

Pie Pastry

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:45
Categories : Pies & Pastry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 teaspoon salt
1/2 cup unsalted butter
2 tablespoons lard
5 tablespoons ice water

Mix flour and salt. Cut in butter and lard with pastry blender until mixture
resembles coarse cornmeal. Sprinkle the cold water over flour mixture and quickly
beat in, using a fork. Gather dough into a ball, wrap in wax paper and chill for
30 minutes.

Yield:
"1 Batch"
T(Chilling Time):
"0:30"

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

Per serving: 244 Calories (kcal); 15g Total Fat; (55% calories from fat); 3g
Protein; 24g Carbohydrate; 34mg Cholesterol; 269mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

NOTES : Makes one batch � enough for a two-crust, 9" pie.


Nutr. Assoc. : 0 0 0 0 1582

* Exported from MasterCook *

Pineapple Zucchini Bread

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :1:30
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 eggs
1 cup salad oil
2 cups sugar
2 teaspoons vanilla
2 cups zucchini -- coarsely shredded
1 8-ounce can crushed pineapple -- drained
3 cups unsifted flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 cup chopped nuts
1 cup raisins

In a bowl, beat eggs, salad oil, sugar, and vanilla until well mixed. Stir in
zucchini and pineapple.

In a separate bowl sift together flour, baking soda, salt , baking powder, and
cinnamon.

Mix dry ingredients into zucchini mixture until just blended. Add nuts and
raisins. Pour into two greased and floured baking pans. Bake at 350 degrees for
one hour or until a toothpick comes out clean.

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

Per serving: 546 Calories (kcal); 26g Total Fat; (42% calories from fat); 7g
Protein; 73g Carbohydrate; 47mg Cholesterol; 426mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 5 Fat; 2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Piperade

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:30
Categories : Breakfast Eggs
Luncheon Main Dishes
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole yellow onion -- chopped
2 whole green peppers -- sliced
1 clove garlic -- minced
2 tablespoons olive oil
2 whole tomatoes -- peeled, seeded and chopped
1/4 cup black olives -- sliced
1 teaspoon fresh basil -- chopped
1 tablespoon fresh parsley -- chopped
Salt -- to taste
Black pepper -- to taste
Dash cayenne pepper
6 whole eggs -- slightly beaten

Saut� onion, peppers, and garlic in olive oil for 10 minutes. Add tomatoes,
olives, basil, parsley, salt and pepper. Simmer until reduced to a soft mush,
stirring occasionally with a fork. Add eggs and cook, stirring constantly until
eggs are set.

Serve on buttered toast or thin slices of fried ham.

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

Per serving: 209 Calories (kcal); 15g Total Fat; (61% calories from fat); 10g
Protein; 11g Carbohydrate; 281mg Cholesterol; 165mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 3505 986 0 0 0 0 0 0 0 3218

* Exported from MasterCook *

Pizza

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :2:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package baker's yeast
2 1/2 cups all-purpose flour
1 cup water -- lukewarm
1/4 teaspoon sugar
2 teaspoons salt
2 tablespoons olive oil

Dissolve yeast with sugar in 1/4 cup water and proof for 15 minutes. Combine
flour, salt, dissolved yeast, and remaining water. Stir in enough additional flour
to form a soft dough. Turn onto lightly floured surface and knead until dough is
smooth and elastic, about 10 minutes. Turn into greased bowl, turn to coat all
sides of dough with grease. Cover and allow to rise in a warm place until double
in bulk, about 45 minutes.

Punch dough down and divide in half. Form each half into a ball and roll out to
fit two 12-inch pizza pans. Top as desired. Place pans on bottom of preheated 400�
oven and bake 10-15 minutes.

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

Per serving: 233 Calories (kcal); 5g Total Fat; (19% calories from fat); 6g
Protein; 40g Carbohydrate; 0mg Cholesterol; 714mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : As with all breads, amount of flour will vary. Start with 2-1/2 cups and
increase to 3 cups, if necessary. Quickly made in a food processor.
Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Plum Cake

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :2:00
Categories : Desserts Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1/4 cup sugar
1/2 cup butter -- cold
3 eggs
1/2 cup walnuts
8 medium plums -- halved
1/4 cup sour cream
1 tablespoon sugar

Mix flour and sugar, and cut in butter with a pastry blender. Add one egg, and
stir with a fork until blended. Pat into a 9" quiche pan and sprinkle with chopped
nuts. Place halved plums on top. Beat together two eggs, sour cream and sugar.
Pour filling over plums. Bake at 350� for 1-1/4 hours, then brown at 375� for 10
minutes.

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

Per serving: 473 Calories (kcal); 26g Total Fat; (48% calories from fat); 10g
Protein; 52g Carbohydrate; 139mg Cholesterol; 190mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Poached Pears

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:40
Categories : Desserts Fruit

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 sticks cinnamon
1/2 teaspoon whole cloves
1/2 teaspoon allspice berries
1 quart dry white wine
1 1/2 cups sugar
6 pears

Tie spices loosely in a cheesecloth bag. Add to wine and sugar in a large kettle.
Bring just to boiling, turn heat to low, and simmer 5-10 minutes.

Peel, core, and halve pears and place in simmering wine mixture. Simmer 10
minutes, remove from heat. Allow to steep in wine at least 20 minutes. May be
served warm or chilled.

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

Per serving: 405 Calories (kcal); 1g Total Fat; (2% calories from fat); 1g
Protein; 78g Carbohydrate; 0mg Cholesterol; 10mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 3
1/2 Other Carbohydrates
NOTES : For a non-alcoholic version, use unsweetened sparkling cider in place of
wine.
Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Poppy Seed Dressing

Recipe By :Elizabeth Powell


Serving Size : 16 Preparation Time :0:10
Categories : Salad Dressings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup sugar
1 tablespoon salt
2 teaspoons dry mustard
2 tablespoons grated onion
2/3 cup vinegar
2 cups olive oil
3 tablespoons poppy seeds

Mix sugar, salt, dry mustard, onion, and vinegar. Add oil gradually, and continue
beating until thick. Stir in poppy seeds.

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

Per serving: 299 Calories (kcal); 28g Total Fat; (81% calories from fat); trace
Protein; 14g Carbohydrate; 0mg Cholesterol; 400mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1
Other Carbohydrates

Serving Ideas : Ideal for grapefruit and avocado salad.

Nutr. Assoc. : 0 0 0 2679 0 0 0

* Exported from MasterCook *

Pork Chops Baked with Apples

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :1:00
Categories : Main Dishes Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pork chops -- thick cut
1 cup sauerkraut
1 large onion -- thinly sliced
2 medium apples -- peeled, cored, sliced
Salt
Pepper
2 tablespoons white wine
1 tablespoon white wine vinegar
1 tablespoon brown sugar

Brush a hot skillet with cooking oil and brown pork chops quickly. Remove from
pan. Saut� onion slices in same skillet over medium-high heat until they begin to
brown, adding a little more oil, if necessary, to keep them from sticking.

Add sauerkraut to skillet and heat through, stirring. Spread sauerkraut mixture on
bottom of 8" square baking pan. Top with half of apple slices. Place pork chops on
top, season with salt and pepper to taste, and top with remaining apple slices.
Deglaze skillet with wine and vinegar, stir in brown sugar and pour over pan of
pork chops. Bake at 350 degrees for 30-45 minutes.

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

Per serving: 308 Calories (kcal); 15g Total Fat; (44% calories from fat); 24g
Protein; 18g Carbohydrate; 74mg Cholesterol; 451mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Potato Soup

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :1:00
Categories : Pork Potatoes
Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 medium potatoes -- peeled and diced
1 medium onion -- chopped
1/2 pound Canadian bacon -- chopped
2 cups milk -- scalded
4 hard-boiled eggs
Salt
Black pepper

Place potatoes and onions in a large soup kettle. Add water just to cover and
bring to a boil. Simmer until potatoes are just tender. Add remaining ingredients
and season to taste. Heat through and serve at once.

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

Per serving: 397 Calories (kcal); 14g Total Fat; (30% calories from fat); 26g
Protein; 42g Carbohydrate; 257mg Cholesterol; 933mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Potatoes Duchesse

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :1:00
Categories : Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 whole potatoes
1/2 cup hot milk
2 tablespoons butter -- melted
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
2 eggs
2 egg yolks

Boil potatoes until tender. Mash with 1/4 cup milk, butter, salt, pepper, and
nutmeg. Beat eggs and egg yolks together, then beat in remaining milk. Beat egg
mixture into potatoes until fluffy. Serve at once.

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

Per serving: 305 Calories (kcal); 12g Total Fat; (34% calories from fat); 9g
Protein; 41g Carbohydrate; 215mg Cholesterol; 631mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4600 26636 0 0 0 0 3218 3232

* Exported from MasterCook *

Potatoes Romanoff

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:30
Categories : Cheese Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 potatoes -- quartered
2 tablespoons butter
1 cup sour cream
4 whole green onions -- sliced
1 1/4 cups Cheddar cheese -- shredded
1 teaspoon salt
1/8 teaspoon black pepper
Paprika -- to taste
Boil potatoes until tender. Mash with butter, sour cream, onions, 3/4 cup cheese,
salt and pepper. Turn mixture into buttered 1-1/2 quart casserole. Sprinkle with
remaining cheese and paprika. Bake uncovered at 350 degrees for 40 minutes.

T(Baking Time):
"0:40"

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

Per serving: 279 Calories (kcal); 20g Total Fat; (62% calories from fat); 9g
Protein; 17g Carbohydrate; 52mg Cholesterol; 568mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4600 0 0 0 0 0 0 0

* Exported from MasterCook *

Profiteroles

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :2:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water -- boiling
1/2 cup butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1 1/2 quarts vanilla ice cream
Creamy Chocolate Sauce (see recipe)

Boil water and butter together over medium heat. Reduce heat to low and add flour
and salt all at once. Stir vigorously over the heat until mixture forms a ball and
leaves sides of pan. Remove from heat and cool slightly.

Add eggs one at a time, beating well until smooth and shiny. Drop by level
tablespoon onto a greased cookie sheet 1-1/2" apart. Bake at 450 degrees for 20
minutes. Reduce heat to 370 degrees. Bake 15 minutes longer and allow to cool. Cut
a slice off top of each puff. Fill with ice cream and replace tops. Freeze.

When ready to serve, top with Creamy Chocolate Sauce.

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

Per serving: 361 Calories (kcal); 22g Total Fat; (53% calories from fat); 7g
Protein; 36g Carbohydrate; 121mg Cholesterol; 252mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 2130706543


* Exported from MasterCook *

Creamy Chocolate Sauce

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :0:15
Categories : Desserts Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups milk
2 ounces baking chocolate
1/2 cup sugar
1 tablespoon all-purpose flour
2 tablespoons butter
2 tablespoons vanilla extract
1 dash salt

Heat milk and chocolate in saucepan until chocolate melts. Beat with whisk until
smooth. Mix sugar, flour, and salt and stir slowly into chocolate mixture. Cook
and stir 5 minutes. Add butter and vanilla.

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

Per serving: 101 Calories (kcal); 6g Total Fat; (47% calories from fat); 2g
Protein; 12g Carbohydrate; 9mg Cholesterol; 57mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Pumpkin Pie

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :1:15
Categories : Desserts Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 batch Pie Pastry -- enough for a 9-inch pie
2 cups mashed pumpkin
2/3 cup brown sugar
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 eggs -- beaten
3/4 cup light cream
1/4 cup dark rum (optional)
Roll out pastry and line a 9" pie pan with it. Bake at 450 degrees for 10 minutes.
Cool shell. Combine pumpkin, sugar, and spices. Beat in eggs and cream. If
desired, stir in rum. Bake at 325 degrees for 1 hour or until a knife inserted
into pie comes clean.

Serve with fresh whipped cream or vanilla ice cream.

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

Per serving: 267 Calories (kcal); 13g Total Fat; (46% calories from fat); 4g
Protein; 30g Carbohydrate; 79mg Cholesterol; 165mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 3040

* Exported from MasterCook *

Pie Pastry

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:45
Categories : Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups flour
1 teaspoon salt
1/2 cup unsalted butter
2 tablespoons lard
5 tablespoons ice water

Mix flour and salt. Cut in butter and lard with pastry blender until mixture
resembles coarse cornmeal. Sprinkle the cold water over flour mixture and quickly
beat in, using a fork. Gather dough into a ball, wrap in wax paper and chill for
30 minutes.

Yield:
"1 Batch"
T(Chilling Time):
"0:30"

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

Per serving: 244 Calories (kcal); 15g Total Fat; (55% calories from fat); 3g
Protein; 24g Carbohydrate; 34mg Cholesterol; 269mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

NOTES : Makes one batch � enough for a two-crust, 9" pie.


Nutr. Assoc. : 0 0 0 0 1582

* Exported from MasterCook *


Raisin Bran Muffins

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :0:35
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/3 cups all-purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3 cups raisin bran
1 1/3 cups milk
2 eggs -- well beaten
1/4 cup melted butter
1/2 cup honey

Sift together flour, baking powder, salt, and cinnamon.

Pour milk over raisin bran, stir, and let stand 5 minutes. Stir in eggs, melted
butter, and honey. Add dry ingredients and stir just until moistened. Spoon batter
into twelve greased muffin pans. Bake at 400 degrees for 20 minutes or until a
toothpick inserted in a muffin comes out clean.

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

Per serving: 194 Calories (kcal); 6g Total Fat; (25% calories from fat); 5g
Protein; 33g Carbohydrate; 45mg Cholesterol; 379mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Raisin Cookie Pie

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:45
Categories : Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/8 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/3 cup sugar
1/3 cup brown sugar -- packed
1 egg
1/2 teaspoon vanilla extract
1/2 cup raisins
1/2 cup walnuts -- chopped
1 (9-inch) pie crust
Vanilla ice cream

Sift together flour, baking soda, and salt. In a large bowl, cream butter with
sugars. Beat in egg and vanilla. Gradually add flour mixture and mix well. Stir in
raisins and nuts. Spread into pie crust. Bake for 20 to 25 minutes at 375 degrees.
Cool and serve with ice cream.

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

Per serving: 404 Calories (kcal); 23g Total Fat; (49% calories from fat); 6g
Protein; 46g Carbohydrate; 54mg Cholesterol; 486mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2
Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2009 0

* Exported from MasterCook *

Ratatouille

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :1:30
Categories : Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds eggplant -- peeled and sliced
1 pound zucchini -- sliced
1 large sweet green peppers -- sliced
1 1/2 cups onion -- sliced
3 cloves garlic -- minced
1/4 cup olive oil
4 large red ripe tomatoes -- peel, seed and sliced
1 teaspoon basil
1/4 cup Parmesan cheese
2 tablespoons bread crumbs
1 tablespoon olive oil
Salt
Black pepper

Combine eggplant slices, zucchini slices, and green pepper slices in a large oven-
safe bowl. Sprinkle with 1 tablespoon of salt and pour a quart of boiling water
over the vegetables. Let stand 10 minutes, drain and pat dry.

In a large skillet, cook the onions and garlic cloves in olive oil until softened.
Spread onion mixture on the bottom of an oiled shallow 2-quart baking dish.
Arrange half the vegetable mixture on top of the onion mixture and spread it with
half the tomato slices. Sprinkle the tomatoes with 2 tablespoons Parmesan, 1/2
teaspoon basil, and salt and pepper to taste.

Arrange the remaining vegetables and tomatoes in layers in the baking dish and
season them with 1/2 teaspoon basil and salt and pepper to taste. Sprinkle with
remaining Parmesan and bread crumbs and drizzle with olive oil. Bake at 400� for
45 minutes.

Cuisine:
"Italian"
T(Baking Time):
"0:45"

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

Per serving: 149 Calories (kcal); 10g Total Fat; (55% calories from fat); 4g
Protein; 14g Carbohydrate; 2mg Cholesterol; 72mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Red Cabbage Relish

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :24:00
Categories : Pickles & Relishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 quarts red cabbage -- cored and shredded
3 whole red onions -- sliced
3 whole large bell peppers -- chopped
1 pint vinegar
2 cups sugar
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon yellow mustard
1/3 tablespoon turmeric

Combine red cabbage, onions and bell peppers in a large ceramic bowl. Bring
vinegar to a boil, remove from heat, and stir in remaining ingredients. Pour over
cabbage mixture. Cover and chill overnight.

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

Per serving: 271 Calories (kcal); 1g Total Fat; (2% calories from fat); 3g
Protein; 69g Carbohydrate; 0mg Cholesterol; 838mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 3
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 20209 0 0

* Exported from MasterCook *

Roast Chicken Stuffing


Recipe By :Elizabeth Powell
Serving Size : 6 Preparation Time :0:10
Categories : Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups seasoned bread stuffing mix
1/2 cup butter
1/4 cup seedless raisins
1/4 cup apple -- chopped
1/4 cup celery -- chopped
2 tablespoons walnuts -- chopped
1/4 cup Chicken Stock

Saut� stuffing mix in melted butter for 5 minutes. Add all other ingredients and
mix thoroughly, adding more chicken stock if the stuffing seems too dry for your
taste. Will stuff a 6 to 7 pound roaster.

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

Per serving: 362 Calories (kcal); 21g Total Fat; (50% calories from fat); 8g
Protein; 37g Carbohydrate; 51mg Cholesterol; 1248mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4867 0 0 0 0 0 0

* Exported from MasterCook *

Chicken Stock

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Poultry Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken carcass
2 quarts water
1 carrot -- coarsely chopped
1 celery stalk
1 small onion -- quartered
1 bay leaf
1/4 teaspoon dried basil
6 whole peppercorns
1/4 cup fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large


soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours.
Strain.
- - - - - - - - - - - - - - - - - - -

Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g
Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Roast Chicken Stuffing (American Style)

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:55
Categories : Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound chestnuts -- peeled
1/2 cup Chicken Stock
1/2 cup brandy
3 whole shallots -- chopped
2 tablespoons butter
1/2 pound sausage meat
1/2 teaspoon dried thyme
1/2 teaspoon sage
2 tablespoons fresh parsley -- chopped
1/4 teaspoon dried marjoram
3 cups dried bread -- cubed

Place chestnuts in a saucepan with chicken stock and brandy. Bring to a boil and
simmer 30-40 minutes.

Saut� shallots in butter. Add sausage meat and cook 5 minutes, stirring with a
fork to separate sausage crumbs.

Coarsely chop half the chestnuts and grind the other half. Combine all ingredients
and mix well, adding more stock or brandy to moisten the stuffing.

Cuisine:
"American"

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

Per serving: 596 Calories (kcal); 25g Total Fat; (40% calories from fat); 14g
Protein; 68g Carbohydrate; 45mg Cholesterol; 1275mg Sodium
Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2559 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *


Chicken Stock

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Poultry Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken carcass
2 quarts water
1 carrot -- coarsely chopped
1 celery stalk
1 small onion -- quartered
1 bay leaf
1/4 teaspoon dried basil
6 whole peppercorns
1/4 cup fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large


soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours.
Strain.

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

Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g
Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Roast Leg of Lamb

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :2:00
Categories : Lamb Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 pounds leg of lamb
2 cloves garlic -- sliced
1/3 cup olive oil
1 teaspoon salt -- coarse or Kosher
1/2 teaspoon black pepper -- freshly ground
1 teaspoon rosemary
1/2 teaspoon thyme

Trim lamb of fat. Cut slits about 1/2" deep all over lamb and insert slivers of
garlic. Rub all over with olive oil. Combine salt, pepper, and herbs and rub herb
mixture all over lamb. Allow to sit at room temperature 20 minutes. Preheat oven
to 450 degrees. Roast lamb for 15 minutes at 450 degrees, then turn oven down to
350. Continue to roast until desired degree of doneness is reached, about an hour
for medium rare. Baste with pan juices once or twice. Remove from pan and allow to
rest at room temperature for 15-20 minutes before carving.

Potatoes, carrots, and onions may be roasted in pan with lamb. Baste occasionally.

Serve with gravy and/or mint jelly.

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

Per serving: 398 Calories (kcal); 31g Total Fat; (72% calories from fat); 27g
Protein; trace Carbohydrate; 103mg Cholesterol; 262mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Rum Balls

Recipe By :Elizabeth Powell


Serving Size : 25 Preparation Time :0:30
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
50 vanilla wafer cookies
6 tablespoons golden rum
1/2 cup honey
1 pound ground walnuts or pecans
1 cup powdered sugar -- sifted

Crush the vanilla wafers finely. Mix with rum, honey, and ground nuts. Form into
balls by teaspoonfuls and roll in powdered sugar. Let dry for several hours
uncovered.

Yield:
"50 balls"

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

Per serving: 214 Calories (kcal); 13g Total Fat; (52% calories from fat); 5g
Protein; 21g Carbohydrate; 0mg Cholesterol; 37mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2
Other Carbohydrates

Nutr. Assoc. : 5412 0 0 5758 0

* Exported from MasterCook *


Salmon Mousse

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :12:00
Categories : Fish Luncheon
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 envelopes unflavored gelatin
1/2 cup cold water
3 tablespoons lemon juice
2 cups salmon -- cooked, flaked
1 teaspoon minced onion
1 cup mayonnaise
Dash Tabasco sauce

Soak envelopes of gelatin in cold water for 5 minutes. Dissolve over hot water.
Add lemon juice. Cool. Mix together flaked salmon, onion, mayonnaise, and Tabasco.
Fold into gelatin mixture. Pour into fish mold. Chill until set; unmold.

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

Per serving: 464 Calories (kcal); 34g Total Fat; (63% calories from fat); 18g
Protein; 26g Carbohydrate; 54mg Cholesterol; 334mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1
1/2 Other Carbohydrates

Serving Ideas : Serve with cucumber sauce.

Nutr. Assoc. : 3511 0 0 0 2679 0 0

* Exported from MasterCook *

Sand Tarts

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :0:40
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup butter
1/4 cup powdered sugar -- sifted
1 teaspoon vanilla extract
1 3/4 cups chopped nuts
2 cups all-purpose flour
Powdered sugar -- for rolling dough in

Cream butter and sugar. Beat in remaining ingredients. Roll into crescents and
place an inch apart on greased cookie sheet. Bake at 375 degrees for 20 minutes.
Cool slightly. While warm, roll in powdered sugar.
T(Baking Time):
"0:20"

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

Per serving: 350 Calories (kcal); 27g Total Fat; (68% calories from fat); 6g
Protein; 23g Carbohydrate; 41mg Cholesterol; 159mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Sangria

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :5:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole orange -- unpeeled, sliced
1 cup orange juice
1 whole lemon -- unpeeled, sliced
1/2 cup lemon juice
1/2 gallon Burgundy
3 tablespoons brandy
10 ounces sliced peaches -- with juice
1/2 cup strawberries -- sliced
1 whole banana -- sliced

Put all ingredients into large pitcher, stir, and refrigerate at least 4 hours or
(preferably) overnight.

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

Per serving: 241 Calories (kcal); trace Total Fat; (2% calories from fat); 1g
Protein; 19g Carbohydrate; 0mg Cholesterol; 154mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 1014 4304 0 797 1244 0 0 1436 0

* Exported from MasterCook *

Scones

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:30
Categories : Breads Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
4 teaspoons double-acting baking powder
1/2 tablespoon salt
2 tablespoons sugar
1/2 cup vegetable shortening
2/3 cup milk
1 large egg -- reserve 1 teaspoon white
1/2 cup currants

Sift dry ingredients together. Cut shortening into dry ingredients until mixture
is crumbly. Beat egg and milk together. Stir quickly into dry ingredients. Stir in
currants. Pat out into a round 1/2" thick and cut into wedges.

Place on greased cookie sheet. Beat reserved egg white lightly with 1/2 teaspoon
water. Brush on top of scones and sprinkle with additional sugar.

Bake at 450 degrees for 12 to 15 minutes.

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

Per serving: 289 Calories (kcal); 14g Total Fat; (44% calories from fat); 5g
Protein; 35g Carbohydrate; 26mg Cholesterol; 662mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Scrambled Eggs a l'Indienne

Recipe By :Elizabeth Powell


Serving Size : 2 Preparation Time :0:15
Categories : Breakfast Eggs
Luncheon

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole onion -- chopped
3 tablespoons butter
1/2 teaspoon curry powder
4 eggs
1/4 cup tomato sauce

Saut� onions in butter until soft, about 10 minutes. Add curry powder and stir
well. Beat eggs slightly, add the tomato sauce and blend. Stir into the onion
mixture and cook over low heat, stirring occasionally, until eggs are set.

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

Per serving: 315 Calories (kcal); 26g Total Fat; (74% calories from fat); 12g
Protein; 8g Carbohydrate; 421mg Cholesterol; 474mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 4288 0 0 3218 0

* Exported from MasterCook *

Seafood Appetizer

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:30
Categories : Appetizers Fish
Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces sole fillet
12 large sea scallops
8 whole jumbo shrimp
1/2 cup white wine
2 tablespoons seasoned bread crumbs
2 tablespoons fresh parsley -- chopped
2 tablespoons butter

Cut sole into four slices and place a slice in each of four buttered scallop
shells. Arrange shrimp and scallops around sole, pour wine over fish. Sprinkle top
with bread crumbs and chopped parsley, and dot with butter. Bake 400 degrees for
15 minutes or until fish is flaky.

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

Per serving: 165 Calories (kcal); 7g Total Fat; (42% calories from fat); 17g
Protein; 4g Carbohydrate; 67mg Cholesterol; 264mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Seafood au Gratin

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:30
Categories : Luncheon Main Dishes
Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound mushrooms -- sliced
1 whole shallot -- chopped
6 tablespoons butter
3 tablespoons all-purpose flour
3/4 cup heavy cream
2 tablespoons brandy
Salt
Black pepper
Paprika
1/2 pound crab meat -- cooked
1/2 cup lobster meat -- cooked
1/2 pound large shrimp -- cooked
1/4 cup Parmesan cheese

In a medium skillet, saut� mushrooms and shallots in butter for five minutes.
Sprinkle flour over all and cook, stirring, for one minute. Add cream and bring to
a boil, stirring constantly. Remove from heat and stir in brandy. Season with
salt, pepper, and paprika.

Place crab meat, lobster meat, and shrimp in a shallow, buttered casserole dish.
Cover with the mushroom-cream sauce and sprinkle with cheese. Bake at 450 degrees
for 10 minutes, then brown under broiler (2-3 minutes).

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

Per serving: 350 Calories (kcal); 25g Total Fat; (66% calories from fat); 22g
Protein; 6g Carbohydrate; 184mg Cholesterol; 430mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 2330 0 0 2130706543 461 0 1374 0

* Exported from MasterCook *

Seafood Bouillabaisse

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :1:15
Categories : Seafood Soups & Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter
2 tablespoons olive oil
1/4 cup flour
1 cup onion -- chopped
1/2 cup celery -- chopped
1 clove garlic -- minced
4 cups fish stock
OR
4 cups clam juice
12 ounces canned tomatoes
1/2 cup white wine
1 tablespoon lemon juice
2 tablespoons parsley
1 whole bay leaf
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon saffron
2 pounds fish fillets -- cut in 1-1/2" chunk
1 pint oysters -- reserve liquid
1/2 pound shrimp -- peeled and deveined
1 cup crab meat

Melt butter with olive oil in a large pot. Saut� onion, celery, and garlic until
vegetables are tender. Sprinkle with flour. Stir and cook until light brown. Stir
fish stock or clam juice with reserved oyster liquid slowly. Add stock, tomatoes,
wine, lemon juice, herbs, and seasonings. Simmer on low heat for 1 hour. Add fish
and cook for 10 minutes. Add shrimp, oysters, and crab meat; cook 5 more minutes.

Serve over rice.

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

Per serving: 336 Calories (kcal); 9g Total Fat; (26% calories from fat); 36g
Protein; 23g Carbohydrate; 147mg Cholesterol; 1007mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Sherry Mushroom Sauce

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:15
Categories : Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons butter
4 ounces fresh mushrooms -- sliced
2 tablespoons flour
1 cup light cream
1 whole egg yolk -- lightly beaten
2 tablespoons sherry
1 teaspoon lemon juice
Salt
Pepper
Paprika
1 whole truffle -- minced (optional)

Melt butter in a small saucepan. Saut� mushrooms for 2 to 3 minutes. Sprinkle


flour over mushrooms and butter and stir one minute. Add the light cream and cook
over medium heat, stirring constantly until sauce boils. Stir one tablespoon sauce
into beaten egg yolk. Add egg yolk mixture to sauce and continue cooking,
stirring, until sauce is desired thickness. DO NOT BOIL. Season with sherry, lemon
juice, salt, pepper, and paprika to taste. Stir in minced truffle if desired and
remove from heat.

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

Per serving: 240 Calories (kcal); 22g Total Fat; (82% calories from fat); 3g
Protein; 7g Carbohydrate; 116mg Cholesterol; 115mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with Chicken Burgers.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2130706543

* Exported from MasterCook *

Shirred Eggs

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:15
Categories : Breakfast Eggs
Luncheon

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 whole eggs
Salt
Black pepper
1/4 cup light cream

Butter four custard cups. Break an egg carefully into each cup. Season with salt
and pepper to taste. Pour 1 tablespoon of cream over each egg. Bake at 350 degrees
for 10 minutes.

T(Baking Time):
"0:10"

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

Per serving: 95 Calories (kcal); 7g Total Fat; (70% calories from fat); 6g
Protein; 1g Carbohydrate; 197mg Cholesterol; 61mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Shish Kebab

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :24:00
Categories : Beef Lamb
Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds beef stew meat -- cut into 2" chunks
OR
1 1/2 pounds lamb stew meat -- cut into 2" chunks
1/4 cup olive oil
1/4 cup red wine
1/4 cup fresh lemon juice
1/2 small onion -- finely chopped
1 clove garlic -- minced
1/2 ginger root slice -- minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon coriander leaf -- ground
18 cherry tomatoes
1 sweet green pepper -- seeded and chopped
1 red or yellow bell pepper -- chopped
3 medium potatoes -- parboiled
18 large mushrooms
18 pearl onions -- parboiled
3 bacon slices

Blend olive oil with wine and lemon juice. Stir in onion, ginger, garlic, and
spices. Place meat chunks in marinade and turn to coat. Marinate overnight,
turning pieces occasionally.

Cut bacon, potatoes and peppers into 2-bite sized pieces. Thread meat and
vegetables onto skewers, placing a piece of bacon over each meat chunk. Grill over
hot coals until everything is well browned.

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

Per serving: 460 Calories (kcal); 21g Total Fat; (41% calories from fat); 30g
Protein; 37g Carbohydrate; 65mg Cholesterol; 1091mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 2216 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4695 0 0 0 0

* Exported from MasterCook *

Shoo-Fly Pie

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:35
Categories : Desserts Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
BOTTOM PART
3/4 cup dark corn syrup
1/4 cup molasses
1 teaspoon baking soda
1 whole egg -- lightly beaten
1 cup water -- boiling

TOP PART
1 cup all-purpose flour
2 tablespoons vegetable shortening
2/3 cup brown sugar
1 whole pie shell (9-inch)
Whipped cream

Preheat oven to 400 degrees. Prepare 1 unbaked 9-inch pie shell.

BOTTOM PART: In medium-size mixing bowl, combine corn syrup, molasses and water;
stir in baking soda. Beat a little of the molasses mixture into lightly beaten
egg, stir this back into the mixing bowl.

TOP PART: With pastry blender, mix together flour, shortening and brown sugar
until it is the texture of coarse crumbs. Take 1 cup of the crumb mixture and mix
it into the molasses mixture, then pour into unbaked pie shell. Scatter remaining
crumbs on top.

Bake in 400-degree oven for 25 minutes or until crust is lightly browned and
filling is puffy. Remove from oven, let cool to room temperature before cutting.
Top with whipped cream.

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

Per serving: 350 Calories (kcal); 10g Total Fat; (25% calories from fat); 4g
Protein; 64g Carbohydrate; 23mg Cholesterol; 369mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2
1/2 Other Carbohydrates

Nutr. Assoc. : 0 3037 913 0 0 0 0 0 0 0 0 2009 0

* Exported from MasterCook *

Shrimp Scampi

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds large shrimp
1/2 cup flour
Salt
Pepper
Cayenne
1/2 cup olive oil
4 cloves garlic -- minced
2 shallots -- chopped
1/2 cup parsley -- minced
1/2 teaspoon oregano
2 tablespoons wine
2 tablespoons brandy

Season flour with salt, pepper, and cayenne. Dredge shrimp in flour. Saut� shrimp
in olive oil for 5 minutes over high heat, shaking briskly. Remove shrimp with a
slotted spoon to a shallow casserole dish.

Add garlic, shallots, parsley, and oregano to olive oil, saut� over medium heat
for 3 minutes, shaking the pan briskly. Remove herbs with a slotted spoon to
casserole. Add wine and brandy to skillet and ignite. When flames die down, pour
sauce over shrimp. Broil for 2 minutes.

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

Per serving: 509 Calories (kcal); 30g Total Fat; (56% calories from fat); 37g
Protein; 16g Carbohydrate; 259mg Cholesterol; 258mg Sodium
Food Exchanges: 1 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1374 0 0 0 0 0 620 0 1036 0 5607 0

* Exported from MasterCook *

Shrimp St. Jacques

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:25
Categories : Main Dishes Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds shrimp -- peeled and deveined
1/4 cup butter
1/2 pound mushrooms -- sliced
1 1/2 cups sour cream
1 tablespoon chives -- chopped
1/2 tablespoon fresh parsley -- chopped
1/2 teaspoon paprika
Salt
Black pepper
1/4 cup Parmesan cheese -- grated

Saut� shrimp in butter for 3 minutes, add the mushrooms and saut� until tender.
Blend in sour cream, parsley, and chives. Season with salt, pepper, and paprika to
taste. Cook 5 minutes, stirring continuously.

Spoon into 4 scallop shells, sprinkle tops with Parmesan cheese and broil for 3-5
minutes, until tops are golden.

- - - - - - - - - - - - - - - - - - -
Per serving: 505 Calories (kcal); 34g Total Fat; (61% calories from fat); 41g
Protein; 8g Carbohydrate; 332mg Cholesterol; 511mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1372 0 932 0 0 0 0 0 0 0

* Exported from MasterCook *

Shrimp Tempura

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:45
Categories : Main Dishes Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds fresh shrimp
1 cup flour
1/2 teaspoon salt
1 egg -- beaten
1 cup milk
6 cups peanut oil

Peel and devein the shrimp, leaving the tails on. Split each shrimp neatly down
the back and spread open to form a butterfly shape. Pat dry with paper towels.

Stir together flour and salt. Beat eggs and milk together and beat into flour.
Heat peanut oil to 375 degrees in wok or fryer. Dip shrimp into batter, shaking
off excess, and fry in hot oil, turning once, until brown, about 3 to 5 minutes.

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

Per serving: 408 Calories (kcal); 7g Total Fat; (16% calories from fat); 52g
Protein; 29g Carbohydrate; 400mg Cholesterol; 647mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Serving Ideas : Serve with grated fresh ginger and soy sauce.

Nutr. Assoc. : 0 0 0 0 0 2130706543

* Exported from MasterCook *

Spanakopita (Greek Spinach Pie)

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :1:15
Categories : Pies & Pastry Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds spinach -- washed, chopped
1/4 cup scallions -- chopped
1/4 cup fresh parsley -- chopped
1/4 cup fresh dill -- chopped
1 teaspoon salt
1/4 cup olive oil
1/2 cup onions -- chopped
1 pound Feta cheese -- crumbled
1/2 cup Parmesan cheese -- grated
2 whole eggs -- beaten
1/2 cup butter -- melted
14 whole filo dough sheets

Shred spinach and mix with scallions, parsley, dill, and salt. Let stand 10
minutes. Squeeze out moisture by the handful. Heat olive oil in a large skillet
and saut� onions until transparent, about 5 minutes. Stir in spinach and cheeses.
Remove from heat and cool, stirring occasionally, to room temperature. Beat eggs
in with a wooden spoon.

Brush bottom and sides of a 13 � 9 � 2-inch baking dish with melted butter. Line
the dish with a sheet of filo, pressing the edges of pastry firmly into the
corners, and against the sides of the dish. Brush surface of filo with melted
butter, spreading it all the way to the outside edges and lay another sheet of
filo on top. Repeat until you have used 7 layers of filo in all.

Spread spinach mixture evenly over last layer of filo and smooth it into the
corners. Place another sheet of filo on top, brush with butter and repeat,
layering with remaining filo. Turn edges over to form a crust. Brush the top with
the remaining butter. Bake at 300 degrees for 1 hour or until the pastry is crisp
and delicately browned. Cut into squares and serve hot.

Cuisine:
"Greek"

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

Per serving: 502 Calories (kcal); 35g Total Fat; (71% calories from fat); 18g
Protein; 13g Carbohydrate; 132mg Cholesterol; 1376mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 3394 0 0 0 999 3272 0 3218 0 4453

* Exported from MasterCook *

Spanish Rice

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:40
Categories : Rice

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons olive oil
1/2 large bell pepper -- chopped
1 medium onion -- sliced thin
1 clove garlic -- minced
1/2 teaspoon dried basil
1/2 teaspoon rosemary
1 cup long-grain rice
1 cup tomatoes -- peeled and chopped
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 cups water

In a skillet saut� green pepper, onion, and garlic in olive oil until tender. Stir
in herbs, rice, chopped tomatoes, salt, pepper, and water. Bring to a boil over
moderately high heat. Cover, turn heat to low, and cook for about 20 minutes or
until rice is done.

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

Per serving: 170 Calories (kcal); 5g Total Fat; (25% calories from fat); 3g
Protein; 29g Carbohydrate; 0mg Cholesterol; 185mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Spareribs & Sauerkraut

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :2:15
Categories : Main Dishes Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 yellow onions
2 quarts sauerkraut
2 small spareribs

Cut onions in half and place in casserole. Spread sauerkraut over onions. Place
ribs on top. Brown in a 500-degree oven, reduce heat to 450 degrees, cover
tightly, and bake 1-1/2 to 2 hours.

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

Per serving: 115 Calories (kcal); 3g Total Fat; (19% calories from fat); 5g
Protein; 20g Carbohydrate; 7mg Cholesterol; 2089mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0
* Exported from MasterCook *

Spiced Tea

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:35
Categories : Beverages

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups pineapple juice
1/2 cup fresh lemon juice
3 cups cold water
3/4 cup brown sugar
3 whole cinnamon sticks
1 teaspoon ground cloves
2 teaspoons ground allspice
4 whole tea bags

Bring pineapple juice, lemon juice, and water to a boil. Add sugar and spices and
simmer 20 minutes. Remove from heat, add tea bags, cover and steep 10 minutes.
Remove tea bags and strain. Serve hot or iced.

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

Per serving: 251 Calories (kcal); 1g Total Fat; (2% calories from fat); 1g
Protein; 65g Carbohydrate; 0mg Cholesterol; 26mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 2
Other Carbohydrates

Nutr. Assoc. : 1128 797 0 0 0 0 0 5263

* Exported from MasterCook *

Spicy Stir Fried Fish

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:30
Categories : Fish Main Dishes
Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 dried mushrooms
2 cups peanut oil
1 pound whitefish fillets
2 tablespoons tomato sauce
2 tablespoons red pepper flakes
1/4 cup bamboo shoots -- drained and chopped
1 tablespoon rice wine
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon soy sauce
2 teaspoons cornstarch
2 tablespoons green onions -- chopped

Soak mushrooms for 10 minutes in warm water, drain, and chop. Heat oil in a wok.
When it is very hot, add fish and fry until lightly browned. Remove to warm dish
and pour off all but 2 tablespoons of oil. Add tomato sauce, pepper, bamboo
shoots, and mushrooms. Cook, stirring for 3-4 minutes, until mushrooms soften. Add
wine, sugar, salt, and soy sauce and stir mixture for 30 seconds. Return fish to
pan and turn it over in the sauce. Dissolve cornstarch in 1 tablespoon water and
add to wok. Stir gently just until sauce thickens. Pour onto serving dish and
garnish with onions.

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

Per serving: 194 Calories (kcal); 7g Total Fat; (32% calories from fat); 23g
Protein; 9g Carbohydrate; 68mg Cholesterol; 630mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 2130706543 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Spicy Stir Fried Vegetables

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:30
Categories : Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cake firm tofu
2 cups peanut oil
1 onion -- chopped
3 cloves garlic -- minced
1 teaspoon ginger root -- grated
3 whole carrots -- chopped
1/2 head cabbage -- cored and shredded
1 chili pepper -- seeded and chopped
1/2 can tomato paste
1/4 cup peanut butter
1/4 cup fresh lemon juice
2 tablespoons fresh parsley -- chopped
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cilantro -- chopped
1/4 teaspoon thyme

Heat peanut oil to 375 degrees. Brown tofu in peanut oil and remove to paper towel
to drain; pour off all but 3 tablespoons peanut oil. Saut� onion, garlic, and
ginger root in 3 tablespoons peanut oil until soft. Add the carrots, cabbage, and
pepper. Stir-fry until vegetables are tender-crisp. Add the tomato paste, peanut
butter, lemon juice, parsley, salt, pepper, cilantro, thyme, and tofu. Cook for 5
minutes, stirring to coat vegetables and tofu with sauce. Serve with steamed rice.

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

Per serving: 172 Calories (kcal); 9g Total Fat; (44% calories from fat); 8g
Protein; 19g Carbohydrate; 0mg Cholesterol; 764mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Spinach and Mushroom Salad

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:20
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 ounces fresh spinach -- washed and chopped
10 whole fresh mushrooms -- sliced
4 hard-boiled eggs -- chopped
6 slices bacon -- cooked and crumbled
1 cup olive oil
1/4 cup sour cream
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
1 tablespoon sugar
1/2 tablespoon salt
1/4 teaspoon black pepper

Toss spinach, mushrooms, chopped egg, and crumbled bacon. Whisk remaining
ingredients together. Toss with vegetables to coat spinach.

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

Per serving: 347 Calories (kcal); 34g Total Fat; (85% calories from fat); 7g
Protein; 6g Carbohydrate; 113mg Cholesterol; 540mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 932 0 68 0 0 0 0 1440 0 0

* Exported from MasterCook *

Spinach Balls

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:45
Categories : Appetizers Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 10-ounce packages frozen spinach -- thawed, chopped
1 medium onion -- chopped
1 clove garlic -- minced
1/2 cup butter -- melted
2 cups Pepperidge Farm herb stuffing
1/2 cup Parmesan cheese -- grated
5 eggs -- beaten
1 teaspoon Worcestershire sauce
1/2 tablespoon black pepper

Drain spinach and squeeze in handfuls to remove as much moisture as possible.


Place in large bowl. Saut� onion and garlic in butter, and stir into spinach. Add
remaining ingredients, stir, and let stand for 15 minutes.

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

Per serving: 300 Calories (kcal); 17g Total Fat; (49% calories from fat); 12g
Protein; 26g Carbohydrate; 152mg Cholesterol; 1099mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3472 0 0 0 4867 0 0 0 0

* Exported from MasterCook *

Spinach Lasagna

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :2:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium onion -- chopped
2 cloves garlic -- minced
2 tablespoons oil
28 ounces canned tomatoes
1 6-ounce can tomato paste
1/4 cup fresh parsley -- minced
1/2 teaspoon oregano
1 bay leaf
16 ounces lasagna noodles
1 10-ounce package frozen spinach -- cooked and drained
1 pound Ricotta cheese
1 egg
3/4 cup Parmesan cheese -- freshly grated
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 pound Mozzarella cheese -- grated
1/2 green pepper -- chopped
1/4 teaspoon pepper

Saut� onions, green peppers, and garlic in oil until golden, stirring often. Stir
in tomatoes, tomato paste, parsley, oregano, and bay leaf. Simmer uncovered for 20
minutes. Cook noodles according to package directions and drain. Combine spinach,
Ricotta, egg, 1/4 cup of Parmesan, salt, and pepper. Spoon a third of the tomato
sauce in bottom of 2-quart flat baking pan. Layer a third of the lasagne noodles,
half the spinach-Ricotta filling, half the Mozzarella, and 1/4 cup of Parmesan.
Repeat layers using half of the remaining sauce and noodles, and all remaining
filling. Top with remaining noodles, sauce, Parmesan, and Mozzarella. Bake at 350
degrees, covered, for 45 minutes, uncover, and continue baking for 20 minutes. Let
stand a few minutes before cutting to serve.

T(Baking Time):
"1:05"

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

Per serving: 526 Calories (kcal); 22g Total Fat; (37% calories from fat); 27g
Protein; 57g Carbohydrate; 83mg Cholesterol; 792mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

NOTES : May be frozen before baking if kept covered tightly. Allow to thaw to room
temperature before baking.
Nutr. Assoc. : 0 0 0 0 1504 0 0 0 0 3472 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Spinach Noodle Casserole

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:30
Categories : Casseroles Pasta
Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces broad egg noodles
3 tablespoons butter
2 tablespoons flour
1 cup milk -- scalded
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
2 10-ounce packages frozen spinach -- cooked and drained
1/2 pound Swiss cheese -- shredded

Cook noodles according to packaged directions until just tender; drain and rinse.
In saucepan, melt butter; stir in flour and cook, stirring, one minute. Gradually
add milk and bring to a boil. Cook until thick, stirring constantly. Add
seasonings and spinach. Stir and remove from heat.
In greased baking dish, arrange half of noodles, and sprinkle with half of cheese;
spoon spinach mixture over cheese. Add another layer of noodles and sprinkle with
rest of cheese. Cover, and bake at 400 degrees for 15 minutes. Remove cover and
bake 15 minutes more.

T(Baking Time):
"0:30"

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

Per serving: 296 Calories (kcal); 15g Total Fat; (43% calories from fat); 15g
Protein; 27g Carbohydrate; 69mg Cholesterol; 324mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 3472 0

* Exported from MasterCook *

Spinach Roulade

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :1:45
Categories : Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 10-ounce packages spinach -- chopped
1/3 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
6 tablespoons melted butter
4 whole eggs -- separated
6 tablespoons grated Parmesan cheese -- grated
3/4 pound mushrooms -- sliced
4 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup heavy cream
2 tablespoons fresh parsley -- chopped

Cook spinach as directed on package. Drain and cool. Butter jelly roll pan, line
with wax paper, and butter again. Sprinkle with bread crumbs. When spinach is cool
enough to handle, squeeze out all water. In bowl, add salt, pepper, nutmeg, and
melted butter to spinach. Beat in yolks. Beat whites in small bowl until they hold
soft peaks; fold into spinach mixture. Spoon into pan and smooth. Sprinkle with 4
tablespoons of Parmesan. Bake at 350 degrees for 12 minutes.

While roll is baking, saut� mushrooms quickly in 4 tablespoons of butter in a


large skillet. Shake skillet occasionally. Sprinkle mushrooms with flour, salt,
pepper, and stir. Add cream and cook, stirring, until thick. When roll is baked,
place sheet of buttered wax paper over roll, and move it onto a warm cookie sheet;
carefully remove bottom paper. Spread mushroom mixture over hot spinach roll. Roll
up jelly roll fashion. Ease roll onto warm platter, seam side down. Sprinkle roll
with remaining cheese and parsley.

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

Per serving: 317 Calories (kcal); 27g Total Fat; (73% calories from fat); 10g
Protein; 12g Carbohydrate; 166mg Cholesterol; 777mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1423 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Squash with Apples

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:35
Categories : Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 medium butternut squash -- peel, seed, and chop
6 tablespoons butter
6 tablespoons brown sugar
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 pinch pepper
1/2 cup pecans -- chopped
2 cups corn flakes -- crushed
1 1/2 pounds apples -- peeled and sliced

Steam squash until tender. Mash with 1/4 cup butter, 2 tablespoons brown sugar,
and spices.

Melt 2 tablespoons of butter, add corn flakes, pecans, 1/4 cup of brown sugar.
Toss until coated.

In greased 2 quart casserole, layer apples and squash. Top with corn flakes. Bake
12-15 minutes at 350 degrees.

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

Per serving: 548 Calories (kcal); 19g Total Fat; (27% calories from fat); 7g
Protein; 101g Carbohydrate; 31mg Cholesterol; 243mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 3 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 2406 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Steak Poivrade

Recipe By :Elizabeth Powell


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds beef tenderloin steak
2 tablespoons black pepper -- coarsely ground
4 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon cornstarch
1 tablespoon water
2 tablespoons Cognac
1/4 cup beef bouillon
Salt

Sprinkle one tablespoon of pepper on each side of the steak, pressing it firmly
into the meat.

Heat butter and oil in a heavy frying pan until hot but not brown; quickly sear
the steak on both sides to press the pepper grains into the flesh. Cook 3 to 5
minutes per side. Salt the steak lightly, and remove to a heated serving platter.

Mix cornstarch with water to form a smooth paste; add to steak pan. Pour in the
cognac and stir thoroughly, scraping down every bit of meat glaze from the sides
and bottom of the pan. Add bouillon, cook very gently for 5 minutes, stirring
occasionally, and pour over steak.

Cuisine:
"French"

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

Per serving: 824 Calories (kcal); 70g Total Fat; (78% calories from fat); 40g
Protein; 2g Carbohydrate; 191mg Cholesterol; 312mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2221 0 0 0 0 0 0 113 0

* Exported from MasterCook *

Steamed Mussels

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:30
Categories : Main Dishes Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
18 mussels -- scrubbed well
1 tablespoon chopped onion
1 clove garlic -- chopped
1 tablespoon chopped celery
1/4 teaspoon thyme
10 whole peppercorns
1/2 teaspoon fresh parsley -- chopped
1 cup water
2/3 cup Chablis
2 tablespoons butter
2 tablespoons flour

Place mussels in basket of steamer. Combine onion, garlic, celery, thyme,


peppercorns, and parsley with water and Chablis in bottom of steamer. Steam over
high heat until shells open. Remove mussels to warm plate, discarding any that
have not opened.

Strain broth and boil over high heat until reduced to 1 cup. Melt butter, stir in
flour, and cook 1 minute. Add broth and cook, stirring, until sauce thickens.

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

Per serving: 157 Calories (kcal); 7g Total Fat; (51% calories from fat); 9g
Protein; 7g Carbohydrate; 36mg Cholesterol; 294mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Serving Ideas : Serve with unbuttered French bread and sauce on the side.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Strawberries Romanoff

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:30
Categories : Desserts Fruit

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 quarts fresh strawberries -- cleaned and halved
1/2 cup Cointreau
2 tablespoons sugar
1 cup heavy cream -- whipped
1 pint vanilla ice cream
1/4 cup lemon juice

Cover strawberries with sugar and 2 tablespoons of Cointreau. Chill. Allow the ice
cream to defrost slightly -- put it in the bottom part of the refrigerator instead
of the freezer.

Whip the cream until stiff. In another bowl, beat the vanilla ice cream with a
wooden spoon. Fold in the whipped cream, lemon juice, and remaining Cointreau and
blend until smooth. Pour the whipped ice cream over the chilled strawberries.
Serve at once.

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

Per serving: 524 Calories (kcal); 30g Total Fat; (55% calories from fat); 5g
Protein; 49g Carbohydrate; 111mg Cholesterol; 78mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 6 Fat; 1 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 5407 0

* Exported from MasterCook *

Stuffed Cabbage

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :2:00
Categories : Beef Main Dishes
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 head cabbage
1 pound ground beef
1/2 pound sausage meat
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked rice
1/2 teaspoon thyme
1/4 teaspoon allspice
1 can sauerkraut
1 whole onion -- chopped
1 can tomatoes -- chopped or ground

Remove twelve large leaves from cabbage. Blanch one minute and drain. Mix ground
beef, sausage, rice, salt, pepper, thyme, and allspice. Divide into twelve parts
and shape each into a log two inches shorter than a cabbage leaf. Place one meat
log lengthwise on each cabbage leaf. Fold one side over meat, then fold ends over,
and finally fold remaining side. Place, seam side down, in a single layer in
large, shallow baking dish.

Mix onions with sauerkraut and spread over cabbage rolls. Pour tomatoes over all.
Bake at 350 degrees for 1 to 1-1/2 hours, until meat is cooked through.

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

Per serving: 455 Calories (kcal); 36g Total Fat; (70% calories from fat); 19g
Protein; 14g Carbohydrate; 90mg Cholesterol; 773mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2
Fat; 0 Other Carbohydrates

NOTES : Serve with baked or scalloped potatoes, dilled cucumber salad, and dark
rye bread.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2470

* Exported from MasterCook *

Stuffed Pork Chops

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :1:15
Categories : Main Dishes Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pork chops -- extra thick
1/2 cup fruitcake -- crumbled
2 tablespoons butter -- melted
2 tablespoons cooking oil
1/4 cup fresh orange juice
1/2 cup water
Dash nutmeg

Cut slits in pork cops to form pockets. Mix fruitcake crumbs and butter. Stuff
pork chops with this mixture. Secure each chop with a toothpick. Brown chops in
hot oil. Reduce heat. Add orange juice and water. Cover and simmer over low heat
for 45 minutes to one hour. Season with nutmeg to taste.

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

Per serving: 456 Calories (kcal); 31g Total Fat; (60% calories from fat); 24g
Protein; 21g Carbohydrate; 98mg Cholesterol; 161mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1
1/2 Other Carbohydrates

Serving Ideas : With scalloped or Duchesse potatoes and winter squash.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Swedish Brown Bread

Recipe By :Elizabeth Powell


Serving Size : 32 Preparation Time :1:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water
2 cups milk
2 tablespoons bacon fat
3/4 cup dark molasses
9 cups flour
2 cups sugar
1 teaspoon salt
2 packages dry yeast

In saucepan, mix water, milk, bacon fat and molasses. Heat to lukewarm. Sift 4
cups flour, sugar and salt together. Sprinkle yeast over this. Add the lukewarm
mixture and beat with a mixer until smooth. Gradually add enough of remaining 5
cups flour, to form a stiff dough. Knead on a floured surface until dough is no
longer sticky. Put the dough in a greased bowl, and place in a warm place until it
has doubled in bulk. Punch down, knead, and shape into 4 loaves. Place in greased
loaf pans and let rise again until double in bulk, about 1 to 1-1/2 hour. Cover
and bake at 325 degrees for 1 hour. Remove from oven. Brush tops with melted
butter and allow to stand for 5 minutes. Remove from pans and cool on wire racks.

T(Baking Time):
"1:00"

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

Per serving: 215 Calories (kcal); 2g Total Fat; (7% calories from fat); 4g
Protein; 45g Carbohydrate; 3mg Cholesterol; 83mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Swedish Rye Bread

Recipe By :Elizabeth Powell


Serving Size : 24 Preparation Time :3:45
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package active dry yeast
2 1/4 cups warm water
4 tablespoons corn oil
1/4 cup sugar
1/2 cup molasses
1 teaspoon salt
2 cups rye flour
5 cups white flour
1 egg -- slightly beaten

Dissolve yeast in 1/4 cup of lukewarm water. Combine 2 cups water with corn oil,
sugar, molasses, and salt. Add dissolved yeast and mix well. Stir in rye and white
flours. Turn out on well-floured surface. Cover and let rest 10 minutes. Knead
until dough is smooth and satiny � around 10 minutes. Place in lightly greased
bowl. Cover and let rise in warm place until double � about 1-1/2 to 2 hours.
Punch down, cover and let rise until almost double, about 30 minutes.

Turn out on lightly floured surface and divide in two equal parts; form into
balls. Cover and let rest 15 minutes. Shape into two round loaves, place on
greased baking sheets, cover, and let rise until almost double, about 1 hour.
Brush loaves with slightly beaten egg. Bake at 350 degrees for 40 minutes. Remove
to racks to cool.

T(Baking Time):
"0:40"

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

Per serving: 173 Calories (kcal); 3g Total Fat; (14% calories from fat); 4g
Protein; 33g Carbohydrate; 8mg Cholesterol; 96mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 913 0 1298 5534 0

* Exported from MasterCook *

Sweet and Sour Pork

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound lean pork -- cut in 3/4" cubes
1 egg -- well beaten
1/2 cup all-purpose flour
6 cups peanut oil
1/4 cup brown sugar
1/3 cup vinegar
3/4 cup pineapple juice
1 tablespoon soy sauce
2 tablespoons cornstarch
1 can pineapple chunks in juice -- drain, reserve juice
3 tablespoons pineapple juice -- from reserved juice
1 whole green pepper -- sliced
1 whole red pepper -- sliced

Dip pork cubes in beaten egg and then in flour, coating well. Fry pork in hot
peanut oil (360�) until brown, about 8 minutes. Remove and drain on paper towel;
keep warm. In a wok or deep skillet, combine sugar, vinegar, pineapple juice, and
soy sauce; bring to boiling. Blend cornstarch into juice; gradually stir into
sauce. Continue to simmer sauce, stirring constantly until it thickens.

Stir the warm deep fat-fried pork cubes, drained pineapple chunks and pepper
slices into the thickened sauce. Heat mixture thoroughly, stirring constantly for
about 5 minutes. Serve with steamed rice.

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

Per serving: 350 Calories (kcal); 5g Total Fat; (13% calories from fat); 28g
Protein; 48g Carbohydrate; 121mg Cholesterol; 335mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 27121 0 0 2130706543 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Sweet Potatoes and Cranberries

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :1:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 sweet potatoes
1 cup cranberry sauce
3/4 cup fresh orange juice
1/2 cup brown sugar
3/4 teaspoon orange rind
3/4 teaspoon cinnamon
1 1/2 tablespoons butter
1 cup cranberries
1/4 teaspoon nutmeg

Boil sweet potatoes in their skins until barely tender. Peel, slice thickly, and
arrange in a buttered baking dish. In saucepan mix remaining ingredients. Simmer,
uncovered, for five minutes. Pour over sweet potatoes and bake uncovered at 350
degrees for 20 minutes or until glazed and hot.

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

Per serving: 225 Calories (kcal); 3g Total Fat; (10% calories from fat); 2g
Protein; 50g Carbohydrate; 6mg Cholesterol; 49mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;
1 1/2 Other Carbohydrates

Serving Ideas : Good buffet dish, great with baked ham or smoked turkey.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Sweet Potatoes with Ham

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:00
Categories : Luncheon Pork
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large sweet potatoes -- boiled
2 tablespoons butter
1/2 cup brown sugar -- packed
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 pound cooked ham
1/4 cup fresh orange juice
2 tablespoons butter -- in bits

Boil sweet potatoes until they can just be pierced with a fork; cool slightly.
When cool enough to handle, peel and slice lengthwise into 1/2" slices. Slice ham
into 1/2" slices about as large as sweet potato slices.

Melt butter and pour into shallow 2-quart baking dish. Stir in 1/4 cup brown
sugar. Place sweet potatoes and ham slices in dish in alternating rows, turning
sweet potatoes to coat with butter. Sprinkle top with remaining brown sugar,
cinnamon, and cloves. Pour juice over all. Place bits of butter on top. Bake at
325 degrees for 45 minutes or until top is brown, basting with juice if necessary.

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

Per serving: 278 Calories (kcal); 12g Total Fat; (38% calories from fat); 8g
Protein; 35g Carbohydrate; 42mg Cholesterol; 593mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates

Serving Ideas : Serve with cornbread and greens.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Swiss Eggs

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:15
Categories : Breakfast Casseroles
Eggs Luncheon

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon butter
1/4 pound Gruy�re cheese -- sliced thin
4 eggs
1/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Parmesan cheese -- grated

Melt butter in a shallow casserole dish. Line dish with thin cheese slices. Break
the eggs neatly into the casserole dish, keeping them whole. Add salt and pepper
to cream, and carefully pour over the eggs. Sprinkle with Parmesan cheese and bake
at 350 degrees for 10 minutes. Brown the cheese topping under the broiler for a
few minutes, if necessary.
T(Baking Time):
"0:10"

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

Per serving: 306 Calories (kcal); 25g Total Fat; (73% calories from fat); 18g
Protein; 2g Carbohydrate; 254mg Cholesterol; 905mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 697 3218 0 0 0 0

* Exported from MasterCook *

Tabouli

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :24:00
Categories : Salads Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound cooked bulgur
1/4 cup fresh lemon juice
1/2 cup olive oil
2 cloves garlic -- finely minced
1/2 cup fresh mint leaves -- minced
1 cup fresh parsley -- chopped
1 cup scallions -- chopped
Salt
Black pepper
2 medium fresh tomatoes -- chopped
1 small cucumber -- peeled, seeded, chopped

Prepare bulgur according to package directions. Whisk together olive oil and lemon
juice. Add garlic, scallions, mint, and parsley. Season with salt and pepper to
taste. Mix dressing with bulgur and chill overnight. Stir in chopped tomatoes and
cucumber immediately before serving.

Cuisine:
"Middle Eastern"

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

Per serving: 253 Calories (kcal); 18g Total Fat; (62% calories from fat); 4g
Protein; 21g Carbohydrate; 0mg Cholesterol; 19mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *


Tartar Sauce

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :1:00
Categories : Fish Sauces
Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon fresh lemon juice
1/4 cup mayonnaise
1/4 teaspoon dry mustard
2 tablespoons gherkins -- chopped
2 tablespoons fresh parsley -- chopped
2 tablespoons capers -- drained
Tabasco sauce

Mix lemon juice, mustard, and mayonnaise in a small bowl. Stir in chopped pickles,
parsley, and capers. Season to taste with a few drops of Tabasco sauce. Cover and
chill for 1/2 to 1 hour to blend flavors.

Cuisine:
"French"

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

Per serving: 107 Calories (kcal); 12g Total Fat; (91% calories from fat); trace
Protein; 2g Carbohydrate; 5mg Cholesterol; 168mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 1117 0 0 0

* Exported from MasterCook *

Tiny Cream Puffs

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :1:00
Categories : Appetizers Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup water
1/4 cup butter
1/2 cup flour
Dash salt
2 whole eggs

Place butter in water and bring to a boil. Sift flour with salt and add to butter
mixture. Cook, stirring vigorously, until batter leaves sides of pan and forms a
ball. Remove from heat. Beat in eggs, one at a time. Drop by rounded teaspoonful
onto a well-greased baking sheet. Bake at 425 degrees for 10 minutes, then at 350
degrees for 20 minutes.

Yield:
"36 puffs"
T(Baking Time):
"0:30"

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

Per serving: 64 Calories (kcal); 5g Total Fat; (65% calories from fat); 1g
Protein; 4g Carbohydrate; 42mg Cholesterol; 49mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 1326 0

* Exported from MasterCook *

Tomato Marmalade

Recipe By :Elizabeth Powell


Serving Size : 64 Preparation Time :2:00
Categories : Canning, Preserves, Etc. Jams & Jellies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds red ripe tomatoes
2 oranges
1 lemon
12 cloves
1 (3-inch) cinnamon stick
4 pounds sugar
1/3 cup candied ginger root -- chopped
1/4 cup fresh lemon juice

Peel, seed, and chop tomatoes, reserving juice. Wash lemon and oranges well, seed
and chop, but do not peel. Break up cinnamon stick into 2-3 pieces and tie in a
cheesecloth bag with cloves and allspice.

Combine tomatoes, oranges, and lemon in a large, heavy-duty kettle. Stir over
medium-high heat until sugar dissolves. Add cheesecloth bag of spices and bring to
a boil. Turn heat to low and continue to boil until mixture thickens (about 1
hour). Remove cheesecloth bag, add lemon juice and ginger, bring to a boil again,
and cook 10 minutes more. Pour into hot sterilized jars, and seal according to
manufacturer's instructions. Makes 3-4 pints.

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

Per serving: 125 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Protein; 32g Carbohydrate; 1mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other
Carbohydrates

NOTES : This marmalade has a wonderful texture and very spicy-sweet flavor.
Pinwheel tea sandwiches can be made by slicing a loaf of fine grained white bread
length wise into thin slices, spreading softened cream cheese on the bread,
followed with Tomato Marmalade. Roll the slice up from the short end, wrap in wax
paper, and chill at least 2 hours. To serve, cut into slices crosswise, as a jelly
roll.

Nutr. Assoc. : 0 0 0 0 2705 0 0 0

* Exported from MasterCook *

Tournedos Bearnaise

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :1:30
Categories : Beef Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 beef tenderloin steaks
4 slices p�t� de foie gras
2 tablespoons red wine
4 whole mushroom caps
1 whole truffle -- sliced
1/2 cup beef bouillon
1 tablespoon sherry
4 slices toast -- buttered

Cook steaks in butter to your own taste, and remove to a warmed platter. In the
same butter, saut� mushroom caps gently for 5 minutes. Prepare 4 slices of
buttered toast (crusts removed).

Add 4 neat slices of p�t� de foie gras and 1 minced truffle to the meat pan, and
heat very gently. Place the foie gras on the toast, and top with steak and a bit
of minced truffle. Keep warm.

Deglaze the pan by adding the bouillon and sherry, and scraping down all the good
brown bits of meat from the sides of the pan. Blend it all as smoothly as
possible, add mushrooms, and pour over the beef.

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

Per serving: 429 Calories (kcal); 30g Total Fat; (64% calories from fat); 22g
Protein; 15g Carbohydrate; 90mg Cholesterol; 451mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 2130706543 0 0 5281

* Exported from MasterCook *

Turkey Dressing

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :0:15
Categories : Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 teaspoons salt
2 teaspoons sage -- ground
1/2 teaspoon thyme
1/2 teaspoon baking powder
1 teaspoon white pepper
6 cups soft bread crumbs -- toasted
6 cups cornbread stuffing
2 eggs -- beaten
1/2 cup butter
2 tablespoons bacon fat
1 onion -- chopped
2 tablespoons fresh parsley -- minced
2 whole celery stalks -- chopped
Turkey giblets stock

Combine salt, sage, thyme, baking powder, pepper, bread crumbs, and eggs. Melt
butter with bacon fat in skillet on low heat; add onion, celery and parsley.
Simmer for about 15 minutes. Mix together the butter and crumb mixtures. Soften to
your taste with stock made from stewed giblets.

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

Per serving: 343 Calories (kcal); 20g Total Fat; (52% calories from fat); 6g
Protein; 34g Carbohydrate; 54mg Cholesterol; 1057mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 2136 0 1622 0 3218 0 0 0 20143 0 0

* Exported from MasterCook *

Turkey Tetrazzini

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:40
Categories : Casseroles Main Dishes
Pasta Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter
1/4 cup flour
3 cups chicken broth
1/2 cup sherry
1/2 cup heavy cream
1/2 teaspoon oregano
1/2 cup Parmesan cheese
2 tablespoons olive oil
2 cloves garlic -- minced
1 cup scallions -- sliced
1/4 cup fresh parsley -- chopped
12 ounces mushrooms -- sliced thin
12 ounces spaghetti
2 cups cooked turkey
Salt

Melt 1/4 cup butter in a heavy saucepan. Stir in flour and cook 1 to 2 minutes,
but do not brown. Add broth, sherry, cream, and oregano. Cook, stirring
constantly, until sauce comes to a boil. Add 1/4 cup Parmesan cheese, stirring
until melted. Remove from heat and set aside.

Melt remaining butter with oil in skillet. Add garlic, scallions, parsley, and
mushrooms and saut� until mushrooms are brown. Remove from heat. Cook spaghetti
according to package directions until al dente. Drain well.

Combine sauce, mushrooms, spaghetti, and turkey; season with salt to taste. Pour
into greased casserole and sprinkle with remaining cheese. Bake at 375 degrees for
15 minutes, or until bubbly.

Cuisine:
"Italian"

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

Per serving: 977 Calories (kcal); 50g Total Fat; (47% calories from fat); 43g
Protein; 80g Carbohydrate; 164mg Cholesterol; 1070mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 4196 0 0 0

* Exported from MasterCook *

Vanilla Wafer Crust

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:10
Categories : Desserts Pies & Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup vanilla wafer crumbs
2 tablespoons butter -- melted
1 tablespoon lemon peel -- grated
1 tablespoon sugar

Mix all ingredients together. Press into buttered 8-inch pan.

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

Per serving: 101 Calories (kcal); 6g Total Fat; (50% calories from fat); 1g
Protein; 12g Carbohydrate; 17mg Cholesterol; 81mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Vermicelli Salad

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :6:00
Categories : Pasta Salads
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces vermicelli
1/2 cup sweet pickle juice
6 ounces French salad dressing
2 garlic cloves -- mashed
1 tablespoon poppy seeds
1 teaspoon celery seed
1 teaspoon caraway seed
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 pound diced celery
1 bunch green onions -- chopped
1/4 cup fresh parsley -- chopped

Break vermicelli into 1" pieces, and cook according to package directions. Mix
pickle juice, French dressing, garlic, and seasonings and pour over warm
vermicelli. Chill. One hour before serving, add celery, green onions and parsley.

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

Per serving: 173 Calories (kcal); 6g Total Fat; (32% calories from fat); 3g
Protein; 27g Carbohydrate; 2mg Cholesterol; 301mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 20209 0 0 0 0 0 0

* Exported from MasterCook *

Vichyssoise

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:00
Categories : Potatoes Soups & Stews
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter
1 cup diced celery
2 cups scallions (or leeks) -- chopped
2 cups potatoes -- peeled and sliced thin
1 quart chicken broth
1 teaspoon salt
1/4 teaspoon cayenne
2 cups cream

Saut� celery and onions in butter, stirring constantly, until tender. Add chicken
broth and potatoes. Season with salt and cayenne pepper. Cook until potatoes are
tender, about 30 to 40 minutes. Pur�e in blender. Stir in cream. Return to heat
and heat through without bringing to a boil. Serve hot or chill and serve cold.

Cuisine:
"French"

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

Per serving: 409 Calories (kcal); 36g Total Fat; (78% calories from fat); 7g
Protein; 16g Carbohydrate; 111mg Cholesterol; 1075mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 4845 0 0 0 0 0

* Exported from MasterCook *

Walnut Cake

Recipe By :Elizabeth Powell


Serving Size : 12 Preparation Time :0:40
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 eggs -- separated
1 1/2 cups sugar
2 1/2 cups walnuts -- finely ground
10 Uneeda biscuits -- crushed
1 whole lemon rind -- grated
1 pint heavy cream
1/4 cup sugar
2 teaspoons vanilla extract
1/2 cup apricot jam

Beat egg yolks with 1-1/2 cups sugar until light lemon-colored. Add nuts, biscuit
crumbs, and lemon rind. Beat egg whites until dry and fold into nut batter.

Grease two 9-inch cake pans lightly, line them with wax paper, and grease and
flour the wax paper. Pour batter into pans and let stand 5 minutes. Bake at 350
degrees for 25 minutes.

Remove pans from oven and let stand for 5 minutes. Remove from pans and cool on
racks.

Whip cream until stiff. Beat in 1/4 cup sugar gradually; add vanilla and beat.
Spread jam on top of one layer cake. Place second layer cake on top. Cover sides
and top of cake with whipped cream. Sprinkle with additional nuts, if desired.

T(Baking Time):
"0:25"

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

Per serving: 510 Calories (kcal); 33g Total Fat; (56% calories from fat); 11g
Protein; 46g Carbohydrate; 179mg Cholesterol; 73mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 3
Other Carbohydrates

Nutr. Assoc. : 0 0 0 1557 0 0 0 0 0

* Exported from MasterCook *

West Indian Shrimp

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:30
Categories : Luncheon Main Dishes
Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds shrimp -- cooked, drained and peeled
2 tablespoons olive oil
1 tablespoon Angostura bitters
1 teaspoon dried chervil
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon cumin seed
1/4 teaspoon saffron
1/2 cup grated Parmesan cheese

In an oven-safe skillet, heat olive oil until it smokes. Quickly saut� shrimp.
Stir in bitters and herbs. Sprinkle with Parmesan cheese and broil until lightly
browned. Serve with rice.

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

Per serving: 193 Calories (kcal); 8g Total Fat; (41% calories from fat); 26g
Protein; 2g Carbohydrate; 178mg Cholesterol; 293mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *

Whipped Cream Horseradish Sauce

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :0:10
Categories : Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup heavy cream
1 tablespoon grated horseradish
1 teaspoon salt

Whip cream until stiff. Fold in remaining ingredients.

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

Per serving: 52 Calories (kcal); 6g Total Fat; (92% calories from fat); trace
Protein; 1g Carbohydrate; 20mg Cholesterol; 274mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 734 0

* Exported from MasterCook *

Wilted Spinach

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:15
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 slices bacon
1 small onion -- chopped
1 carrot -- shredded
1 tablespoon flour
1/4 cup vinegar
2 tablespoons sugar
Dash pepper
1/2 cup water
1 pound spinach
1 hard-boiled egg -- chopped

Fry bacon until crisp. Remove from pan, drain on paper towels, and crumble. Saut�
onion and carrot in bacon fat until just tender. Sprinkle with flour and cook one
minute. Add vinegar, sugar, dash of pepper, and water. Bring to boil. Pour over
spinach and top with crumbled bacon and chopped egg.

- - - - - - - - - - - - - - - - - - -
Per serving: 132 Calories (kcal); 5g Total Fat; (31% calories from fat); 7g
Protein; 17g Carbohydrate; 58mg Cholesterol; 214mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Yogurt-Honey-Nut Dressing

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :0:15
Categories : Salad Dressings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup lowfat yogurt
1 tablespoon fresh lemon juice
3 tablespoons honey
1/4 cup walnuts -- toasted and chopped

Blend lemon juice and honey into yogurt, adding more of either to reach desired
taste and consistency. Stir in nuts immediately before serving.

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

Per serving: 84 Calories (kcal); 3g Total Fat; (32% calories from fat); 3g
Protein; 12g Carbohydrate; 2mg Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates

Serving Ideas : Serve over fruit salad.

NOTES : Kept in a large-mouth Thermos, this dressing makes a good lunchbox dip for
raw vegetables and fruit. Try it with carrots, celery, and sweet peppers, or
chunks of apples and pears, sections of oranges, etc.
Nutr. Assoc. : 0 0 0 1581

* Exported from MasterCook *

Yorkshire Pudding

Recipe By :Elizabeth Powell


Serving Size : 6 Preparation Time :1:45
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 eggs
1 cup milk
2 cups all-purpose flour
Salt
Black pepper
Pan drippings from roast beef

Beat eggs until foamy. Beat in milk. Gradually add flour, beating constantly until
mixture is smooth. Season with salt and pepper to taste. Refrigerate batter one
hour while beef is roasting.

When roast is done, remove to carving board and pour off all juices and all but
three tablespoons of fat (reserve excess fat and juices for gravy). Heat oven to
400 degrees. Return roasting pan with fat to oven and heat until fat sizzles. Pour
cold batter into pan and bake at 400 degrees for 15 minutes. Turn temperature down
to 350 degrees and bake 15 minutes more. Pudding should be puffy and golden. Serve
immediately with roast beef and gravy.

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

Per serving: 199 Calories (kcal); 3g Total Fat; (14% calories from fat); 7g
Protein; 34g Carbohydrate; 68mg Cholesterol; 39mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Zucchini Bread

Recipe By :Elizabeth Powell


Serving Size : 24 Preparation Time :1:15
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 eggs
1 2/3 cups sugar
1 cup oil
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons cinnamon
3/4 cup nuts -- chopped
2 cups zucchini -- coarsely shredded
1 cup seedless raisins

Beat eggs until light. Gradually add sugar. Sift dry ingredients together. Add to
egg-oil-sugar mixture and beat until smooth. When well blended, stir in remaining
ingredients. Place batter in two buttered and floured loaf pans (8-1/2" � 4-1/4").
Bake at 350 degrees for one hour.

T(Baking Time):
"1:00"

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

Per serving: 248 Calories (kcal); 12g Total Fat; (43% calories from fat); 3g
Protein; 32g Carbohydrate; 23mg Cholesterol; 171mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1
Other Carbohydrates

NOTES : One serving = 1 slice.


Nutr. Assoc. : 0 0 0 5403 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Zucchini Fritters

Recipe By :Elizabeth Powell


Serving Size : 8 Preparation Time :1:00
Categories : Luncheon Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 medium zucchini
1 tablespoon salt
1/2 cup flour
1 teaspoon baking powder
1 egg -- beaten
1/4 cup milk
1 tablespoon onion -- grated
Peanut oil for frying (about 6 cups)

Wash and trim zucchini, but do not peel. Grate zucchini and sprinkle with salt.
Drain in a colander for 30 minutes. Squeeze a handful at a time to remove as much
moisture as possible. Mix flour and baking powder, and beat in egg, milk, and
onions. When batter is smooth, stir in zucchini. Drop by spoonfuls into oil heated
to 350 degrees. Serve with lemon wedges.

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

Per serving: 56 Calories (kcal); 1g Total Fat; (15% calories from fat); 3g
Protein; 9g Carbohydrate; 24mg Cholesterol; 874mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Zucchini Pickles

Recipe By :Elizabeth Powell


Serving Size : 64 Preparation Time :5:00
Categories : Canning, Preserves, Etc. Pickles & Relishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds zucchini -- sliced 1/8" thick
2 medium onions -- sliced thin
1/4 cup salt
2 cups white vinegar
2 cups sugar
2 teaspoons yellow mustard seed
1 teaspoon celery seed
1 teaspoon turmeric
1/4 teaspoon mustard powder

Slice zucchini and onions into a large ceramic bowl. Toss with salt; cover with
ice water. Let stand for two hours; drain thoroughly. Combine remaining
ingredients in a saucepan and bring to a boil. Simmer five minutes. Pour vinegar
mixture over zucchini and onions, tossing to coat. Let stand two hours. Bring to a
boil and cook for five minutes. Pack into four sterilized pint jars. Seal and
process in boiling water bath for 10 minutes. Makes 64 two-tablespoon servings.

Yield:
"4 Pints"

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

Per serving: 29 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Protein; 7g Carbohydrate; 0mg Cholesterol; 400mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 20209 0 0

* Exported from MasterCook *

Zucchini Salad

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :1:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 medium zucchini -- shredded
2 teaspoons salt
1 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon cumin seed
Black pepper
Paprika
2 tablespoons onion -- grated
In a colander, sprinkle zucchini with salt and allow to stand 15 minutes. Squeeze
as much moisture as possible from zucchini. Combine remaining ingredients in
ceramic bowl. Stir in zucchini. Chill at least one hour.

T(Chilling Time):
"1:00"

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

Per serving: 142 Calories (kcal); 12g Total Fat; (74% calories from fat); 3g
Protein; 6g Carbohydrate; 26mg Cholesterol; 1100mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Zurich Potatoes

Recipe By :Elizabeth Powell


Serving Size : 4 Preparation Time :0:45
Categories : Potatoes Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 whole potatoes
1/2 cup butter
1 whole white onion -- grated
2 tablespoons fresh parsley -- minced
2 tablespoons green pepper -- finely chopped
Paprika -- to taste

Peel potatoes and grate them into cold water. Let stand for 5 minutes. Drain and
squeeze all liquid from potatoes. Spread on clean toweling to dry.

Melt 1/4 cup butter in a large skillet, add onion and pepper, and saut� for two
minutes. Add the potatoes. Sprinkle thickly with paprika, cover tightly, and cook
over very low heat for 15 minutes. Check occasionally to be sure the potatoes are
not sticking to the bottom of the pan, but do not stir. Add extra butter, if
needed, by lifting potatoes carefully with a spatula and pour melted butter under
them.

Carefully slide potatoes onto a warm plate. Melt remaining butter in skillet and
invert potatoes into skillet. Continue to cook another 10 minutes, until done.

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

Per serving: 312 Calories (kcal); 23g Total Fat; (65% calories from fat); 3g
Protein; 25g Carbohydrate; 62mg Cholesterol; 243mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 1629 0 0 0