what to fix for dinner recipes

8/15/2019 what to fix for dinner recipes

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* Exported from MasterCook *

Artichokes with Garlic, Basil, and Parmesan

Recipe By :Heidi RabelServing Size : 4 Preparation Time :0:10Categories : Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 big artichokes3 lemons2 teaspoons lemon zest -- chopped2 lemons -- juice strained1 cup extra virgin olive oil4 teaspoon minced garlic1 cup finely chopped fresh basil

OR3 tablespoons dried basil leaves

1/2 cup Italian parsley -- finely chopped

1/2 cup capers -- drain and reserve juice1/2 teaspoon crushed red pepper flakes

1 cup grated Parmesan cheese

You will need a big pot with a lid to cook the artichokes. Prepare theartichokes by pulling off any tough outer leaves, cutting the stem flat tothe bottom, and cutting tips off all the leaves with kitchen shears. Putthe artichokes upside down into a large pan and cover them with coldwater. Squeeze the quartered lemon into the cooking water and then dropthe quarters in.

Bring the water to a boil, and boil the artichokes, covered, for about 45minutes, or until they are done (With tongs, pull off one of the outside

leaves; if it comes off easily, they're done.) Turn off burner. Remove theartichokes from the pan with tongs, and pour the water down the drain.Return the artichokes, upside down, to the pan, replace the lid, and letthe artichokes dry out, drain, and stay warm.

While the artichokes are cooking, heat oil in a small saucepan over mediumlow heat. Add the garlic and zest, and cook for 2 minutes. Add the capers,1/4 cup of the caper juice, the lemon juice, and the crushed pepperflakes. Simmer for 2 - 3 minutes to set flavors. Remove from heat and addthe basil and parsley.

To serve: Put each artichoke in a shallow soup or pasta bowl. Open out theleaves slightly to make more room for sauce. Pour the sauce over the 4

artichokes, and sprinkle the Parmesan cheese onto each one. Serveimmediately.

Copyright:" 1995"

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Per serving: 661 Calories (kcal); 61g Total Fat; (77% calories from fat); 14gProtein; 26g Carbohydrate; 16mg Cholesterol; 656mg SodiumFood Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 Vegetable; 1/2 Fruit; 11 1/2 Fat;


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0 Other Carbohydrates

NOTES : My mother served artichokes as a special treat, with homemadecaper mayonnaise. In my best friend's house they were served withdrawn butter. When I tasted this version in a restaurant, I wasconverted instantly. It's tart, tasty, and really brings outartichoke's nutty flavor.

Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 3091 0 0 4714 0


Baked or Grilled Fish with Dijon Glaze

Recipe By :Heidi RabelServing Size : 4 Preparation Time :0:10Categories : Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 7-ounce fish fillets or steaks

1/4 cup Lemon Herb Dijon Glaze1/2 cup dry white wine

Fresh herbs -- for garnish

Preheat oven or grill to 500 degrees (or 450 degrees if that temperatureis just too scary at first). Heat the pan on high heat, until it is veryhot. While it is heating, brush glaze over all surfaces of the fish,particularly all flesh.

To Bake: When the pan is hot (using potholders) put the fish in and brownon one side. Turn the fish after 2 minutes and put the pan into the oven.Bake for another few minutes. Remember: 5 minutes to the inch ofthickness.

To Grill: Put fish on grill and cook, turning only once (for 5 minutes perinch). Take the fish out of the oven or off the grill, and immediatelytransfer it to a warmed serving dish or warmed individual plates. Add wineto the pan and cook at medium high, whisking constantly until the sauce isreduced by half. For grilling, cook wine and 1 tablespoon Dijon glaze in asmall pan. Pour over the fish, garnish with fresh herb, and serveimmediately.

Copyright:" 1995"

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Per serving: 437 Calories (kcal); 29g Total Fat; (62% calories from fat); 36gProtein; 2g Carbohydrate; 85mg Cholesterol; 297mg SodiumFood Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0Other Carbohydrates

NOTES : You will need a heavy, oven-proof pan, preferably non-stick coatedor seasoned cast iron. A pan is not necessary for grilling. Beforeyou make the sauce or Demi-Glace make a slight separation in theflesh to stop the cooking. Most fish is overcooked; its naturalmoisture is leached out by prolonged heat, so its delicate texture


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becomes stringy or a little tough. The less time fish is exposedto moisture-sapping heat, in the oven or on a grill, the moisterit will be. The hotter the heat, the less time it is exposed.Dijon Glaze seals the pores of the flesh so fish can withstand500-degree heat.

Nutr. Assoc. : 3290 2130706543 0 0


Dijon Glaze

Recipe By :Heidi RabelServing Size : 4 Preparation Time :0:05Categories : Glaze Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

1/4 cup Dijon mustard -- one part1/2 cup extra virgin olive oil -- two parts

1 tablespoon fresh herb -- minced, optional1 teaspoon minced garlic -- optional

For poultry: Add the herb of your choice and, if you are not going to makea sauce, add minced onion, garlic, or shallots to the glaze.For pork or game: Minced onion and sage.For lamb: Minced garlic and rosemary.For beef: Minced garlic and thyme.For fish: Minced shallot or chive, a mild herb such as tarragon, savory,or sorrel, and teaspoon of lemon juice.

In a processor or blender or using a whisk, slowly add the oil to themustard until the mixture emulsifies to the consistency of the mustard

originally. Stir in the herbs. If you put fresh herbs in a processor orblender too soon, they will be chopped so fine that the glaze will turngreen.

Copyright:" 1995"

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NOTES : This spread will keep, tightly covered and refrigerated, forseveral weeks. Keep adding to it and use it often. This glazeseals the pores of fish, meat, or chicken during high heat cooking(roasting, grilling, or frying). The seal prevents loss of naturaljuices, and the Dijon herb combination adds delicious, basicflavor. I promise that this glaze will change your cookingdramatically.

Variations:Caribbean Dijon Glaze: Add 1 teaspoon Jerk seasoning, or 1


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teaspoon Pick a Pepper Sauce, 1/4 teaspoon allspice, 1 teaspoonlime juice.

Moroccan Dijon Glaze: Add 1 teaspoon Moroccan Spice Paste or GaramMasala Curry Paste.

Pesto Dijon Glaze: Add 1/4 cup prepared basil pesto, without nuts.Nutr. Assoc. : 0 0 87 0


Barbecued Pot Roast

Recipe By :Heidi RabelServing Size : 5 Preparation Time :0:38Categories : Beef


MARINADE

1 cup red table wine1/2 cup Dijon Glaze

1 tablespoon Worcestershire sauce1 teaspoon dried thyme1 tablespoon fresh rosemary

OR1 teaspoon dried rosemary -- crushed

1/2 teaspoon crushed red pepper flakes -- for garnishWhole sprigs of fresh rosemary or parsley -- for garnish

1 teaspoon meat tenderizer

BARBECUED FLANK STEAK3 pounds flank steak

1/2 cup Dijon Glaze

Barbecue Sauce Dijon Glaze: Add 2 tablespoons marinade, to additional 1/2cup of Dijon Glaze.

Sauce: Add 2 tablespoons extra virgin olive oil to remaining marinade.Blend the ingredients for the marinade.

With a sharp paring knife, cut vertical slits all over the surface of theroast, penetrating it completely. Put the pot roast in a large plastic bag(zip types usually are not large enough to close over that size meat, butthose cook-the-turkey-in-a-bag in the paper section of the market work),and pour the marinade over the meat. Close the end of the bag, and place

it in a pan that is just big enough to hold it, so the marinade will betouching the meat. Marinate in the refrigerator for at least 12 andpreferably 24 hours.

Remove the meat from the refrigerator and bring to room temperature. Heatthe barbecue or grill to steak-cooking temperature. Remove the meat fromthe marinating bag and pour the marinade into a small saucepan. Set thepan aside. Blend the Dijon Glaze, and brush it over the entire surface ofthe meat. Put the meat on the grill, high enough over the coals so that itcan cook through without charring the top and bottom. Because it is sothick, this meat will take longer to cook than most steaks.


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Whisk the olive oil into the marinade and simmer over low heat for 8minutes. When the meat has seared, brush baste it with the sauce, first onone side, then on the other.

While the meat is cooking, warm a serving platter and make sure yourcarving knife is very sharp. Reheat the sauce just before the meat isdone. When the meat is cooked, transfer it from the grill to a warmed

platter and let it rest for about 5 minutes. Slice thin (1/4") with asharp carving knife.

To prepare Barbecued Flan Steak, score the steak on one side by makingshallow cuts Diagonally across the grain first from one direction, thenthe next. Brush with glaze and grill over high heat, first on the Unscoredside, then the scored.

Copyright:" 1995"

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Per serving: 863 Calories (kcal); 65g Total Fat; (70% calories from fat); 57gProtein; 5g Carbohydrate; 136mg Cholesterol; 560mg SodiumFood Exchanges: 0 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 OtherCarbohydrates

NOTES : Variation: Barbecued Flan Steak: To tenderize and flavor the meat,it must marinate for at least 12 hours, so if you need it tonightand it's not 5 a.m., maybe you should think about flank steak orburgers. To serve, pour warm sauce over the sliced meat, garnishwith several sprigs of rosemary or parsley, and serve immediately.

Nutr. Assoc. : 0 0 2130706543 0 0 0 0 2130706543 4714 0 0 0 5841 0


Dijon Glaze







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In a processor or blender or using a whisk, slowly add the oil to themustard until the mixture emulsifies to the consistency of the mustardoriginally. Stir in the herbs. If you put fresh herbs in a processor orblender too soon, they will be chopped so fine that the glaze will turngreen.

Copyright:" 1995"

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NOTES : This spread will keep, tightly covered and refrigerated, forseveral weeks. Keep adding to it and use it often. This glazeseals the pores of fish, meat, or chicken during high heat cooking(roasting, grilling, or frying). The seal prevents loss of naturaljuices, and the Dijon herb combination adds delicious, basic

flavor. I promise that this glaze will change your cookingdramatically.

Variations:Caribbean Dijon Glaze: Add 1 teaspoon Jerk seasoning, or 1teaspoon Pick a Pepper Sauce, 1/4 teaspoon allspice, 1 teaspoonlime juice.




Dijon Glaze





For poultry: Add the herb of your choice and, if you are not going to makea sauce, add minced onion, garlic, or shallots to the glaze.For pork or game: Minced onion and sage.For lamb: Minced garlic and rosemary.For beef: Minced garlic and thyme.For fish: Minced shallot or chive, a mild herb such as tarragon, savory,


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or sorrel, and teaspoon of lemon juice.

In a processor or blender or using a whisk, slowly add the oil to themustard until the mixture emulsifies to the consistency of the mustardoriginally. Stir in the herbs. If you put fresh herbs in a processor orblender too soon, they will be chopped so fine that the glaze will turngreen.

Copyright:" 1995"

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NOTES : This spread will keep, tightly covered and refrigerated, forseveral weeks. Keep adding to it and use it often. This glazeseals the pores of fish, meat, or chicken during high heat cooking

(roasting, grilling, or frying). The seal prevents loss of naturaljuices, and the Dijon herb combination adds delicious, basicflavor. I promise that this glaze will change your cookingdramatically.





Basic Vegetable Soup

Recipe By :Heidi RabelServing Size : 4 Preparation Time :0:25Categories : Soup Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 cups chopped yellow onion -- 2 medium2 tablespoons olive oil5 cups Homemade Stock -- see recipes6 cups water -- for cooking pasta

1/2 pound fresh pastaOR

1 cup dry pastaOR

1/2 pound frozen pasta


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1/4 cup chopped fresh herbsOR

1 tablespoon dried herb leaves1/4 teaspoon crushed red pepper flakes

2 cups fresh vegetables -- cut into 1-inch pieces1 teaspoon kosher salt1 tablespoon minced fresh Italian parsley or regular

parsley

Saut onion in oil over medium heat until it is translucent (5 - 6minutes). Bring stock, herbs, pepper flakes, and salt to a boil. Addonions and firm vegetables carrots, winter squash, or winter roots), turndown heat and simmer for 10 minutes.

Meanwhile, cook pasta in boiling water until it is al dente (3 - 5 minutesfor fresh pasta; 12 - 15 minutes for dried). Drain and add to the soup,along with the softer vegetables, herbs and crushed pepper flakes or addleftover cooked rice or barley at this point. Simmer for 4 - 5 minutes,until all vegetables are cooked. Taste and correct the seasoning withsalt, if necessary. Add the parsley and serve in heated bowls.

To prepare Chicken Noodle, add chicken, eliminate the tomato, and you willhave wonderful chicken noodle soup.

Copyright:" 1995"

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Per serving: 264 Calories (kcal); 8g Total Fat; (27% calories from fat); 8gProtein; 40g Carbohydrate; 41mg Cholesterol; 730mg SodiumFood Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;0 Other Carbohydrates

NOTES : Variation: Chicken Noodle, this is one of my favorite homemadesoups because it is quick, easy, and delicious. I use pasta mostoften, but if I have leftover rice or barley, I use that. Becautious about overcooking the vegetables; mushy vegetables ruinotherwise wonderful soups.

Nutr. Assoc. : 0 0 2130706543 0 3395 0 2130706543 0 2130706543 3332 02130706543 4714 3568 0 3771


Homemade Stock

Recipe By :Heidi RabelServing Size : 0 Preparation Time :0:05Categories : Soup

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 full Stock Bag2 gallons water1 tablespoon kosher salt10 peppercorns

Chicken or fish bones or scraps -- if that flavor is


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desired

Combine all ingredients in stock pot. Bring to a rolling boil, turn downto a low simmer and cook, uncovered until liquid reduces to 1 quart.Strain stock through a fine strainer into a bowl and refrigerate, covered,until fat solidifies on the top. Remove and discard fat (or freeze).

Copyright:" 1995"

Yield:"8 Quarts"

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Per serving: 2 Calories (kcal); trace Total Fat; (8% calories from fat); traceProtein; trace Carbohydrate; 0mg Cholesterol; 5868mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates

NOTES : Transfer to recycled plastic containers and freeze for up to 6

months. Stock provides flavored, nutritious liquid for soups,gravies, sauces, etc. The flavor of the vegetables, herbs, andbones of homemade stock is unmatched! The longer stock is boiledand reduced, the more intensely flavored it will be. And smallercontainers take up less storage room.

Nutr. Assoc. : 2130706543 0 0 0 2130706543 0


Black Bean Chili

Recipe By :Heidi Rabel

Serving Size : 6 Preparation Time :0:15Categories : Bean

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoons prepared black bean sauce (1/2-ounce) -- * see note1 tablespoon corn oil1 large yellow onion -- 1 1/2 cups peeled and diced4 large garlic cloves -- minced

OR3 teaspoons dehydrated minced garlic1 tablespoon cumin seed -- crushed2 large Anaheim chili peppers -- seeded and chopped

OR8 ounces canned mild green chilies -- chopped1 1/2 pints chicken stock -- Homemade1 cup chopped fresh cilantro -- 2 bunches2 tablespoons unsweetened cocoa powder2 teaspoons ground cumin3 tablespoons chili powder30 ounces black beans -- rinse, drain, and pur e half the beans29 ounces premium diced tomatoes in pur e

1/2 teaspoon crushed red pepper flakes1 lime -- zest and juice


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Kosher salt -- to tasteSour creamORCilantro Cr me Fra che -- see recipe ORPlain yogurt

1 cup Quick Tomato Salsa -- see recipe

If you are using fermented beans, prepare them ahead. Rinse them severaltimes, then soak them in water for 3 hours (or overnight). Rinse again.Pur e with 1 cup stock.

In a large saucepan on medium heat, cook onion in oil until translucent(about 6 - 8 minutes). Add garlic, cumin seed, and chopped pepper, andcook 5 minutes more. Reduce heat to low. Add remaining stock, 1/2 cupcilantro, cocoa powder, cumin, chili powder, beans, tomatoes, and blackbean sauce or pur ed fermented bean mixture. Simmer about 5 minutes. Addlime zest. Simmer for 15 minutes more, then add lime juice and correctseasoning. The longer it simmers the thicker it will become. Add theremaining 1/2 cup cilantro about 3 minutes before serving. To serve, ladleinto warmed bowls and garnish with Salsa and sour cream, yogurt, or

cilantro Cr me Fra che.

Copyright:" 1995"

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Per serving: 692 Calories (kcal); 15g Total Fat; (18% calories from fat); 36gProtein; 110g Carbohydrate; 26mg Cholesterol; 1674mg SodiumFood Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2Fat; 0 Other Carbohydrates

NOTES : Soak black beans in water for 3 hours and then rinse. Fermented

black beans (packaged in small plastic bags), are available inAsian markets. Their musky flavor cannot be duplicated, but theyare salt-cured, so soaking is essential. The Chinese black beansauce found in most grocery stores is made with these beans.However, it often contains lots of garlic, so decrease the garlicby 1 teaspoon.

Nutr. Assoc. : 2255 0 2255 0 0 2130706543 0 619 0 2130706543 0 20056 0 0 00 26066 4714 2470 4714 2130706543 0 2130706543 0 21307065432130706543


Cr me Fra che

Recipe By :Heidi RabelServing Size : 5 Preparation Time :0:05Categories : Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 ounces ultra-pasteurized whipping cream1 tablespoon buttermilk


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Mix the cream and buttermilk in a glass container. Cover loosely, toprotect it from dust, etc., and let it cure at room temperature for 6 plushours.

Cover tightly and refrigerate until needed. Refrigerated it will store for1 week.

Description:

"There are several commercially made cr me fra che products available at specialty food markets. This one works the fastest with heavywhipping cream and 4% buttermilk (not a low-fat item!)."

Copyright:" 1995"

Yield:"5 ounces"

T(Curing Time):"6:00"

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Per serving: 79 Calories (kcal); 8g Total Fat; (93% calories from fat); 1g

Protein; 1g Carbohydrate; 31mg Cholesterol; 12mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0Other Carbohydrates

Serving Ideas : Cr me Fra che Swirls Put into a plastic bottle and squeeze swirls onto soup or sauce, as a garnish. ForSwirls, the Cr me Fra che must be almost too thick to pour.

NOTES : Option: Add minced fresh herbs: cilantro, basil, mint, etc.Nutr. Assoc. : 720 0


Quick Tomato Salsa


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pint store-bought salsa -- mild1 fresh, ripe tomato -- chopped

1/4 cup chopped fresh cilantro1/4 teaspoon crushed red pepper flakes

2 teaspoons lime juice

If salsa is the fresh type from a refrigerated case, strain out excessjuice. Add remaining ingredients, mix, and serve.

Description:"This recipe is very close to homemade!"

Copyright:" 1995"

Yield:"1 Pint"


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Per serving: 22 Calories (kcal); trace Total Fat; (7% calories from fat); 1gProtein; 5g Carbohydrate; 0mg Cholesterol; 283mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates

NOTES : Store pesto, mayonnaise, salsas, chutneys, etc., with the leastamount of air possible between the food and lid. Mold spores livein that air.

Nutr. Assoc. : 1325 20231 0 3002 0


Cajun Shrimp Stew


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups water -- for cooking shrimp1 pound raw medium prawns -- 18 to 24 prawns peeled3 tablespoons fresh lemon juice2 tablespoons pure olive oil

1/2 cup yellow onion -- peeled and chopped1 teaspoon minced garlic1 red bell pepper -- seeded, pits removed and coarsely

chopped1 green bell pepper -- seeded, pits removed and coarsely

chopped

1 stalk celery -- peeled and thinly sliced1 tablespoon fresh thyme leaves

OR1 teaspoon dried thyme leaves1 tablespoon file seasoning28 ounces crushed tomatoes in pur e1 cup red table wine

1/2 teaspoon crushed red pepper flakes1 cup shrimp cooking liquid1 1/2 cups fish stock

OR1 1/2 cups bottled clam juice1 tablespoon paprika

1 tablespoon Worcestershire sauce1/2 teaspoon kosher salt

2 tablespoons cornstarch -- mixed with 1/4 cup water1/4 cup Italian parsley -- stemmed and chopped1/4 cup Italian parsley -- for garnish

Cook rice first, and while it is cooking, cook shrimp. To cook shrimp,bring water to a boil; add shrimp and boil for 6 - 8 minutes until colorchanges to pink; rinse in cold water (to stop cooking), and drain.

To prepare stew, squeeze juice of 1/2 lemon over cooked shrimp and set


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aside. Put oil in 6-quart saucepan and cook onion on medium heat until itis softened and translucent, 6 - 8 minutes. Add garlic, chopped peppers,celery, thyme, and file seasoning and cook for 5 more minutes. Add tomato,wine, pepper flakes, shrimp cooking liquid, fish stock, paprika,Worcestershire sauce, and salt. Simmer for 10 minutes and taste todetermine the level of "heat" from the peppers. Add more if necessary. Ifyou want to thicken it, add cornstarch mixture and simmer for 3 - 4minutes. Add 1/2 cup parsley. The stew can be made to this point and held

for several hours. Add the cooked shrimp just before you are ready toserve. Add shrimp. When it is heated through, squeeze remaining lemonjuice over it and serve.

To serve, ladle immediately into shallow bowls, garnishing each servingwith chopped parsley.

Copyright:" 1995"

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Protein; 22g Carbohydrate; 115mg Cholesterol; 607mg SodiumFood Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8 Fat; 1/2Other Carbohydrates

NOTES : The flavor of the shrimp really comes through in this stew. Youcan substitute crawfish, other shellfish, cooked chicken, andchicken stock for the shrimp.

Nutr. Assoc. : 0 1374 0 986 0 0 0 0 986 2130706543 0 1492 27158 2470 04714 2130706543 2130706543 0 20201 3159 0 2470 0 4714 1582


Caponata

Recipe By :Heidi RabelServing Size : 4 Preparation Time :0:50Categories : Vegetables


1/4 cup extra virgin olive oil1 large yellow onion -- peeled and diced2 large carrots -- peeled and diced1 large eggplant -- stem removed and cut into 3/4" cubes1 cup raw zucchini -- diced

3 cloves garlic -- chopped1/4 cup finely chopped fresh basil leaves

OR1 tablespoon dried basil leaves

1/4 cup finely chopped fresh Italian parsley14 1/2 ounces premium diced tomatoes in pur e

1/2 cup dry red wine1/4 cup capers

2 tablespoons caper juice1/4 cup Marinated Black Olives -- see recipe1/4 cup red wine vinegar


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1/2 teaspoon crushed red pepper flakesKosher salt -- to taste

In a 3-quart saucepan over low heat, cook the onion in oil until it istranslucent (about 6 - 8 minutes). Add carrot and eggplant, and steam,covered, for 6 - 8 minutes. Add zucchini, garlic, and herbs, and simmeruncovered for 10 more minutes, tossing to blend flavors. Add tomatoes andwine, and simmer until all the vegetables are completely cooked (10 - 15

minutes). Add the other ingredients, mixing thoroughly, and simmer for 15- 20 more minutes to blend flavors and thicken the stew. Transfer to anon-reactive bowl, cover loosely with plastic wrap or a damp towel, andlet it cool to room temperature.

Taste and correct seasoning if necessary. It should be flavorful, slightlytart, and have just a tiny bite from the red pepper. Refrigerate, tightlycovered, until ready to serve. It will last a week refrigerated if thereis very little air between the sauce and its lid.

Copyright:" 1995"

Yield:

"1 Quart"

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NOTES : Caponata, the Italian version of French ratatouille, is a thick,flavorful vegetable relish or stew that is used as a spread forbread. I keep it in my refrigerator throughout the summer, and useit as an hors d'oeuvre spread, a sandwich filling, or a relish

with cold chicken or fish.Nutr. Assoc. : 0 0 0 0 5663 5663 2130706543 3334 3333 3091 3771 2470 0

2130706543 1582 160 4714 4714


Marinated Black Olives

Recipe By :Heidi RabelServing Size : 0 Preparation Time :0:10Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 teaspoon minced garlic2 tablespoons red wine vinegar1 tablespoon dried Italian seasoning1 tablespoon extra virgin olive oil

1/4 cup caper juice1 1/2 teaspoons kosher salt

1/2 teaspoon cracked black pepper1/4 teaspoon crushed red pepper flakes1/2 cup water


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8 ounces pitted medium or large black olives -- drained

Mix marinade ingredients in a glass jar. Add olives. Combine allingredients in a non-reactive container, cover, and marinate at roomtemperature for at least 1 hour.

Copyright:" 1995"

Yield:"8 Ounces"

T(Marinating Time):"1:00"

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Per serving: 400 Calories (kcal); 38g Total Fat; (79% calories from fat); 2gProtein; 19g Carbohydrate; 0mg Cholesterol; 4805mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 7 1/2 Fat; 0Other Carbohydrates

NOTES : Variation: Sicilian Or Spanish Olives With Lemon, 1/2 pint large

green Sicilian or Spanish olives, drained, 2 tablespoons extravirgin olive oil (Italian for Sicilian olives, Spanish for Spanisholives),1 tablespoons lemon zest, 1 teaspoon lemon juice, 1teaspoon freshly cracked pepper. Prepare as above. If pittedcalamata olives are unavailable, this works as a substitute forMixed-Olive Mayonnaise or as a snack. It does not work forTapenade.

Nutr. Assoc. : 0 0 0 0 1582 0 0 4714 0 26010


Caramelized Onion Bread Pudding

Recipe By :Heidi RabelServing Size : 6 Preparation Time :0:30Categories : Breads Miscellaneous

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 large sweet yellow onions -- peeled, halved and sliced into 1/4"

slices4 slices stale bread -- broken into 1-inch chunks

3/4 cup coarsely grated Parmesan, Fontina orJarlsberg cheese

4 eggs -- slightly beaten and at room temperature1 pint half and half1 cup milk

1/4 teaspoon crushed red pepper flakes1 teaspoon kosher salt

1/4 cup chopped Italian parsley

Preheat the oven to 375 degrees. You will need a 3-quart, oven-proofsouffl dish for the pudding, and a larger pan that will hold it andwater. Caramelize the onions and set aside to cool. Butter or spray thebaking dish, and put the bread chunks into it. Distribute the onions


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evenly over the bread, and sprinkle 1/2 cup cheese over the onions. Mixthe eggs, half and half, milk, pepper flakes, salt, and parsley with awhisk, and pour the mixture over the bread, onion, and cheese. Sprinkleremaining cheese on the top. Place the baking dish into the larger pan.Pour enough hot water to reach halfway up the sides. Bake for 40 - 45minutes, or until pudding is puffed, golden brown, and a tester insertedinto the center comes out clean. Remove from the oven and serveimmediately.

To prepare Country Souffl , substitute 1 cup grated extra sharp Cheddarcheese for others, and add 1 tsp. Worcestershire sauce to half-and-halfmixture. Sprinkle 1/4 cup grated Cheddar over the top of the casserolebefore baking.

Copyright:" 1995"

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Per serving: 279 Calories (kcal); 17g Total Fat; (55% calories from fat); 13gProtein; 18g Carbohydrate; 168mg Cholesterol; 681mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0Other Carbohydrates

NOTES : If sweet onion is not available, use large yellow onions and use alittle more sugar to caramelize.

Nutr. Assoc. : 5646 0 1034 0 0 0 4714 0 3771


Cauliflower Bisque with Curried Croutons


Serving Size : 4 Preparation Time :0:30Categories : Breads Vegetables


SOUP1 pound fresh cauliflower -- cooked until soft2 pints chicken stock -- homemade

OR2 pints vegetable stock -- homemade

1/2 cup chopped scallion1 teaspoon cumin

1/2 pint heavy cream -- * see note1/4 cup Cr me Fra che -- see recipe

CROUTONS4 ounces baguette -- sliced 1/2-inch thick and cut into cubes2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt1 teaspoon curry powder

Mix the oil, salt, and curry powder for the croutons. Toss the bread cubesin the oil mixture and bake for 20 minutes, at 275 degrees. Pur e the


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cauliflower with the stock until it is perfectly smooth. Add the onion andspices. In a saucepan, bring the pur e to a simmer and add the cream (orevaporated milk and cornstarch paste). Bring to a simmer on medium lowheat, and cook until the soup thickens (about 6 - 8 minutes). Taste andcorrect seasoning with salt, if necessary.

To serve, ladle soup into preheated bowls, swirl 1 tablespoon Cr meFra che into each serving, and top with warm croutons.

Copyright:" 1995"

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Per serving: 441 Calories (kcal); 34g Total Fat; (70% calories from fat); 8gProtein; 25g Carbohydrate; 95mg Cholesterol; 2621mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat; 0Other Carbohydrates

NOTES : For lower fat, substitute evaporated skim milk, plus a paste madeof 2 tablespoons water mixed into 1 tablespoon cornstarch.

Variations: Curried Asparagus Bisque, substitute asparagus forcauliflower, curry powder for cumin, and yogurt for Cr me Fra che. Ginger Carrot Bisque, substitute carrot for cauliflower and 1tablespoon grated ginger for cumin. Green Pea Bisque, substitutefrozen or fresh peas for cauliflower and thyme for cumin.Artichoke Bisque, substitute cooked artichoke hearts and/orbottoms for cauliflower, and thyme for cumin. This vegetablebisque adapts to lots of different vegetables. Curried AsparagusBisque, Ginger Carrot Bisque, Green Pea Bisque, Artichoke Bisque,etc. In this version the curry flavor is in the croutons.

Nutr. Assoc. : 0 268 342 0 2130706543 4845 0 0 0 0 0 0 0 0


Chicken and Ancho Chili Empanadas or Tacos

Recipe By :Heidi RabelServing Size : 4 Preparation Time :0:15Categories : Poultry


FILLING1 teaspoon ground dried ancho or poblano chili1 teaspoon ground cumin

1/2 pound chicken sausage -- * see note1/4 cup chopped fresh oregano

1 tablespoon minced garlic1/4 cup fresh cilantro -- chopped fine

2 Anaheim chili peppers -- chopped fine, stems and seedsremoved

1/2 cup black olives -- coarsely chopped3 ounces Monterey Jack cheese -- grated

1/2 teaspoon red pepper flakes -- crushed1 pint Quick Tomato Salsa8 ounces sour cream


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EMPANADASRefrigerated or frozen dough -- enough for four-9-inch pie

crusts1 egg white with 1 tablespoon water -- egg wash

TACOS2 tablespoons corn oil

8 whole taco shells1/4 head iceberg lettuce -- shredded

Remove the stem and seed from the dried chili. Grind to powder in a spicegrinder or blender. Put ground chili and cumin in a small fry pan overhigh heat. Moving the pan and shifting the spices continuously, cook thespices until they begin to brown, 3 minutes. Remove from heat and setaside. Put sausage in a mixing bowl. Add remaining ingredients and blendthoroughly. Preheat oven to 375 degrees.

Line a baking sheet (for hors d'oeuvre size, use 2) with parchment paper.Roll out dough to 1/4" thickness. Cut out circles about 7" in diameter forentree size or 3 1/2" in diameter for hors d'oeuvre size. Place the

circles on a lightly floured working surface, and brush the inside edgeslightly with egg wash. Place 1/4 cup filling in the center of each circle(1 tablespoon for hors d'oeuvre size), spread slightly, and fold the doughover into the shape of a turnover. Crimp the edges and place the pastrieson the Bake in the middle of the oven for 15 - 20 minutes, or until crustsare cooked and golden brown.

To prepare tacos, follow Empanada Steps 1 and 2 to make filling. Heat oilin a fry pan, add the sausage mixture and cook, stirring often, until itis brown. Remove from the pan with a slotted spoon and drain on papertowels. While the sausage is draining, mix the shredded lettuce with thecilantro, and set the taco shells upright so they can be filled easily.Fill the taco shells with the sausage mixture, the olives and grated

cheese. Top each taco with Salsa and sour cream, and serve immediately.

Copyright:" 1995"

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Per serving: 709 Calories (kcal); 56g Total Fat; (70% calories from fat); 19gProtein; 35g Carbohydrate; 83mg Cholesterol; 1341mg SodiumFood Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 10Fat; 0 Other Carbohydrates

NOTES : If you can't get chicken sausage, substitute fresh ground chicken

or turkey. Filling mixture may be made ahead and covered tightlyand refrigerated for 1 day, or frozen for 1 week. To serve,transfer the empanadas to a serving dish and serve Salsa and sourcream on the side.

Nutr. Assoc. : 0 26642 0 4838 0 0 0 0 0 0 0 2130706543 0 0 2009 0 0 0 0 0


Quick Tomato Salsa


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Copyright:" 1995"

Yield:"1 Pint"

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Nutr. Assoc. : 1325 20231 0 3002 0


Chicken and Dumplings



CHICKEN MIXTURE3 cups cooked chicken -- torn into pieces

1 cup Demi-Glace1 yellow onion -- peeled and diced1 bay leaf -- cracked2 carrots -- peeled and sliced about 1/4-inch thick1 large baking potato -- diced2 stalks celery -- 1 1/2 cups sliced about 1/4-inch thick

1/4 cup chopped fresh Italian or regular parsley3 tablespoons chopped fresh herb such as sage savory,

tarragon, or thyme -- reserve 1/3 for dumplings9 fresh mushrooms -- sliced about 1/4-inch thick3 tablespoons chicken fat, butter or margarine


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2 tablespoons all-purpose flour3 cups chicken stock -- Homemade and heated

1/2 pint heavy creamKosher salt -- to taste

1/2 teaspoon cracked pepper1 box frozen peas -- thawed, optional2 cups biscuit mix

2/3 cup milk

Remaining 1/3 of herbs

COBBLER2 cups biscuit mix -- follow box recipe

1/2 cup milkTarragon or thyme

POT PIE2 cups leftover stuffing or made from mix1 tablespoon dried sage leaves1 pie crust (9 inch) -- uncooked1 whole egg -- beaten with 1 tablespoon water, egg wash

Prepare the chicken (see note) and set aside. Heat Demi-Glace in thecasserole over medium heat. Add bay leaf, onion, potato, and carrot, coverand simmer until carrot is just beginning to soften, about 8 minutes. Addcelery and continue to cook until celery is just soft, 3 - 4 minutes. Addparsley, 2/3 of the herb, mushrooms, and prepared chicken, stir to mix,add 2 cups of stock, and bring to a simmer. While it is heating, inanother pan, melt the fat over low heat until it bubbles. Add the flourand cook for about 3 minutes, or until it turns a little darker thangolden brown (not burned and smoking, just brown). Add 1 cup stock slowly,whisking constantly, until it forms a thick, creamy sauce. Slowly add it,stirring constantly, to the larger pot. Add the cream and the pepper, andcontinue to simmer on low for 5 more minutes. Taste and correct seasoningwith salt, if necessary. Add peas and stir to mix. While it is simmering,

mix the dumpling dough in a small mixing bowl, adding the remainingchopped herb to the dry mix before adding the milk. Bring the heat underthe chicken mix up to a very low but constant boil. Drop the dumplingdough by large spoonfuls onto the chicken stew mixture. Cook, uncovered,for 10 minutes. Cover and cook another 10 minutes. Do not remove the lidfor the last 10 minutes (peeking makes sticky, heavy dumplings!). Toprepare chicken cobbler, prepare the filling according to precedingrecipe.

While it is cooking, preheat oven to 400 degrees. Mix the cobbler dough,adding the remaining chopped herb to the dry mix before adding the milk.Transfer the chicken mixture to an oven-proof casserole dish. Drop thecobbler dough by tablespoon onto the chicken mixture and bake, uncovered,

until the cobbler crust is golden brown on the top. To prepare chicken potpie, preheat oven to 375 degrees. Prepare the filling according topreceding recipe. On a slightly floured surface, roll the crust into ashape 1-inch larger all around than the pie pan. Put the stuffing on thebottom of the pan; don't press it at all. Pour the chicken filling overthe stuffing. Place the crust over the top, and crimp the edges. Prick thecrust several times with a sharp knife or fork (to release steam), brushwith egg wash, and bake for 25 - 30 minutes, until the crust is cooked andgolden brown.

Copyright:


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" 1995"

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Per serving: 950 Calories (kcal); 47g Total Fat; (44% calories from fat); 37gProtein; 95g Carbohydrate; 169mg Cholesterol; 1406mg SodiumFood Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 8 1/2 Fat;0 Other Carbohydrates

NOTES : You will need a large heat-proof casserole that may be heated ontop of the stove. To cook raw chicken, after washing and drying onpaper towel, dredge in a light coating of flour; over medium highheat, brown both sides in olive oil, then add 1/4 cup water orwhite wine to the pan; turn heat to low, cover pan, and poach for20 minutes. Remove from the pan, keeping the juice and any residuefrom the bottom of the pan to use as demi-glace in Step 2. Proceedwith the recipe. Variation: Chicken Cobbler, Chicken Pot Pie, thefillings for Chicken and Dumplings, Chicken Cobbler, and ChickenPot Pie are identical, but the end results are very different andwonderful in their own ways. Pot Pies use up that last bit ofstuffing, Chicken Cobbler is the quickest and easiest, and they

both are suited perfectly for individually made portions. Butthere somehow is a magic to dumplings; it's hard to imagine a morecomforting food.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 20067 1302 0 222 0 2135 0 0 3375 3373 0 02130706543 0 0 0 1492 0 2130706543 1302 2009 0


Chicken Hash

Recipe By :Heidi RabelServing Size : 5 Preparation Time :0:10

Categories : Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups Idaho russet potatoes -- washed, patted dry, and diced

into 1/4"1 pint chicken stock2 tablespoons chicken fat

OR1 tablespoon olive oil

AND2 tablespoons butter or margarine

3/4 cup diced yellow onion -- 1 medium

8 ounces cooked chicken -- dark meat1 green bell pepper -- seeded, pits removed, and chopped1 teaspoon ground cumin

1/2 teaspoon chili powder1/2 teaspoon kosher salt1/2 teaspoon crushed red pepper flakes

1 Anaheim chili pepper -- seeded, pits removed, and dicedOR

8 ounces green chilies -- chopped1/4 cup fresh cilantro -- leaves only, chopped

2 tablespoons flour (if you are not using any raw


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potato)1/4 cup vegetable oil -- for frying hash

1 lime -- cut into 6 wedgesQuick Tomato Salsa

Cook the potatoes in the chicken stock until they can be pricked easilywith a fork. Drain and save the juice. While the potatoes are cooking,heat the fat or oil in a large fry pan, and saut the onion on medium high

heat until it is just beginning to brown around the edges (about 5 - 6minutes). Add the green pepper, the chicken, the spices, and the chilies,and mix until combined. Remove from heat. Add the drained potatoes (andleftovers if you have them) and continue mixing until the ingredientsbegin to bind (stick together). Correct seasoning with salt. Mix thechopped cilantro in gently with a fork.

Transfer the hash to another container, and scrape the residue from thefry pan. Heat oil and chicken fat in pan on medium high. Return hash topan, spreading it evenly and patting it down gently with a spatula. Fry ituntil bottom browns, about 8 minutes.

Lift the hash with spatula to ensure it will separate easily from the pan.

Put a plate upside down over the skillet and invert it so the hash is onthe plate. Slide hash back into skillet and brown other side. Or broil thetop, but be careful not to dry out the hash.

To serve, garnish with a wedge of lime and serve immediately (bottom sideup if you broiled it), with Salsa on the side.

Copyright:" 1995"

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Protein; 44g Carbohydrate; 12mg Cholesterol; 704mg SodiumFood Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 12 1/2Fat; 0 Other Carbohydrates

NOTES : A non-stick or seasoned cast-iron fry pan is best for hash. Theorigin of hash is whatever is leftover stirred together and thenfried, so don't be timid about what you add.

Nutr. Assoc. : 3740 4796 2130706543 0 986 0 0 0 986 5646 0 0 0 47142130706543 0 3577 0 2130706543 0 0 1325


Quick Tomato Salsa



1/4 cup chopped fresh cilantro


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1/4 teaspoon crushed red pepper flakes2 teaspoons lime juice



Copyright:" 1995"

Yield:"1 Pint"

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NOTES : Store pesto, mayonnaise, salsas, chutneys, etc., with the least

amount of air possible between the food and lid. Mold spores livein that air.

Nutr. Assoc. : 1325 20231 0 3002 0


Chicken Quesadilla


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound cooked chicken -- shredded1 teaspoon ground chili powder -- not cayenne1 teaspoon ground cumin1 tablespoon lime juice

1/2 cup corn oil1 cup diced yellow or green onion2 Anaheim chili peppers -- stems, pits removed, and diced

OR8 ounces chopped mild green chilies1 red or green bell pepper -- stems, pits removed, and diced

1/2 cup chopped fresh cilantro

8 flour tortillas (8" in diameter)1 cup Monterey Jack cheese -- grated

Sour creamQuick Tomato Salsa

8 half slices of lime

Preheat oven to 250 degrees. Sprinkle chili powder, cumin, and lime juiceover it, mix, and set aside. In a large, non-stick fry pan, heat 2tablespoons corn oil over medium heat. Add yellow onion and peppers andsaut until onion is translucent and peppers have softened a little (addgreen onion after pepper is softened). Transfer the mixture to a large


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bowl. Add cilantro and chicken and toss to distribute evenly. Heatremaining corn oil in the same fry pan. While it is heating, dividechicken mixture among the 8 tortillas, in the center. Sprinkle 2tablespoons grated cheese on each tortilla. When the oil is hot (notsmoking, that's too hot), fold the tortillas in half over the chicken andcook 2 at a time. Press down gently on the tops to seal. Turn when theyare golden brown, about 3 minutes. Cook until the second half is goldenand the cheese has melted. As they finish cooking, place the quesadillas

on a platter and hold them in the oven until all of them are done.

Serve with Salsa, sour cream, and half slices of lime, or with Salsa,Black Bean Sauce, and half slices of lime.

Copyright:" 1995"

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Per serving: 493 Calories (kcal); 24g Total Fat; (43% calories from fat); 27gProtein; 44g Carbohydrate; 61mg Cholesterol; 682mg SodiumFood Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 4 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 2614 0 0 0 3585 2130706543 0 27081 4695 0 1666 0 0 1325824


Quick Tomato Salsa

Recipe By :Heidi RabelServing Size : 8 Preparation Time :0:05

Categories : Sauces






Copyright:" 1995"

Yield:"1 Pint"

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Per serving: 22 Calories (kcal); trace Total Fat; (7% calories from fat); 1gProtein; 5g Carbohydrate; 0mg Cholesterol; 283mg Sodium


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Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates


Nutr. Assoc. : 1325 20231 0 3002 0


Chicken Satay


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 chicken breasts -- boneless, skinless, sliced into 1/4-

inch thick strips

4 chicken thighs -- boned and skinned12 wooden skewers for grilling -- soaked in water for one

hour

SPICY PEANUT SAUCE2 tablespoons minced garlic2 tablespoons fresh ginger -- grated2 tablespoons unseasoned rice vinegar2 green onions -- minced

1/4 cup fresh cilantro -- minced1/2 cup dry sherry1/4 cup hoisin sauce1/4 cup soy sauce

2 tablespoons pure sesame oil2 tablespoons creamy peanut butter2 tablespoons honey1 teaspoon crushed red pepper flakes

Thread onto the skewers and place in a foil-lined sheet pan, in 1 layer.Mix sauce ingredients thoroughly and pour over the chicken. Cover tightlywith plastic wrap and marinate for several hours. Grilling: Remove thesatays from the marinade, and divide marinade in half. Heat half to a lowsimmer in a small saucepan, and use the other half to baste the chickenwhile it grills. Barbecue the chicken over low coals, basting constantlyto prevent it from drying out. Pour the heated marinade over the chickenand serve.

Copyright:" 1995"

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Per serving: 464 Calories (kcal); 26g Total Fat; (53% calories from fat); 40gProtein; 11g Carbohydrate; 133mg Cholesterol; 793mg SodiumFood Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;1/2 Other Carbohydrates


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Nutr. Assoc. : 0 0 4936 0 0 0 4733 0 0 0 0 0 1356 5011 0 4714


Chili Corn Fritters


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 eggs -- separated1 can beer (or bottle)1 cup biscuit mix

Kosher salt1 cup cornstarch10 ounces frozen corn kernels -- thawed1 small onion -- finely chopped

1 Anaheim chili pepper -- finely chopped2 tablespoons minced fresh cilantro

OR2 teaspoons dried cilantro1 teaspoon ground cumin

1/2 teaspoon ground red chili pepper -- not cayenne1 tablespoon lime juice

Cooking oil -- according to deep fat fryer directions orenough for 3-inch depth in fry pan

Combine egg yolks and 1 cup of the beer. Set aside. Mix dry ingredients

and set aside. Mix corn, onion, pepper, cilantro, cumin, ground pepper,and lime. Add liquid and mix thoroughly. Stir in dry ingredients, addingmore beer if the batter is too thick to stir. Cover with plastic wrap, andrefrigerate for 1 hour. Heat oil and prepare paper towel over parchment(grocery bags work) on a sheet pan. While the oil is heating, beat the eggwhites to stiff peaks. Fold gently into the fritter batter. Drop batter,by tablespoonful, into oil and fry until golden brown. Turn with a meshscoop or slotted spoon. Drain thoroughly.

To prepare seafood fritters, follow ingredients for Corn Fritters butsubstitute: 1 1/2 cups clam juice for beer; green onion for yellow; 1 cupfinely chopped, drained (add any drained liquid to clam juice), firm-textured seafood for corn; 1/2 tsp. crushed red pepper flakes for ground

red pepper. Eliminate Anaheim pepper and cumin. Add 1 tsp. Worcestershireand 2 limes, cut into wedges. Squeeze 1 tbsp. lime juice into batter.Serve remaining wedges with the fritters. Prepare batter and cook as onprevious page.

These are wonderful served with Ginger Sesame Vinaigrette or Cajun TartarSauce.

Copyright:" 1995"


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Per serving: 321 Calories (kcal); 6g Total Fat; (17% calories from fat); 7gProtein; 57g Carbohydrate; 75mg Cholesterol; 338mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;0 Other Carbohydrates

NOTES : Fritters will hold in a 350-degree oven as long as it takes for

the batch to be cooked. Don't try to make them ahead and hold themthough, because they begin to soften on the inside after about 20minutes.

Variations: Seafood Fritters. Fritters are deep-fried foodrequiring a lot of fat. My theory is, if I am going to eat fat,"shoot the moon" and choose something as crisp and delicious asfritters. The stiff egg whites and cornstarch make these verycrisp and light. I won't even guess about the calories! Serveimmediately with your favorite sauce, Quick Tomato Salsa, orGinger Sesame Vinaigrette.

Nutr. Assoc. : 0 142 0 0 0 0 0 0 0 0 2130706543 0 4714 0 0 0 0


Country Cheese Souffl


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 tablespoons unsalted butter or margarine2 tablespoons all-purpose flour

2 cups skim milk -- at room temperature8 ounces extra sharp Cheddar cheese -- grated

1/2 teaspoon dry mustard1 teaspoon Worcestershire sauce

1/2 teaspoon crushed red pepper flakes2 eggs -- beaten6 slices white or sourdough bread -- cubed

Preheat the oven to 375 degrees. Butter the bottom and sides of anoven-proof casserole dish, and add the bread cubes. Heat butter in asaucepan over low heat, until it bubbles.

Add flour and stir into a paste. Cook, stirring often, for about 3

minutes, until the flour is cooked and it begins to brown at the edges(careful, it burns easily if it burns, start over. You'll never get theburn taste out). Add the milk, stirring constantly until it becomes asmooth, creamy sauce. Add 6 ounces of the cheese, stirring to blend. Addthe Worcestershire sauce and pepper, and more milk if it is too thick.Pour a little of the cheese sauce into the beaten eggs and stir to blend.Then pour the mixture back into the cheese sauce and blend. Pour overbread cubes. Sprinkle the remaining cheese over the top and bake for 30 -35 minutes, until the top is golden brown.

Copyright:


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" 1995"

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NOTES : Italian sausage or ham taste terrific in this souffl . Sprinkleover bread before you add the cheese sauce.

Nutr. Assoc. : 1553 0 0 4908 0 0 4714 0 2342


Crab Cakes


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 1/2 cups crab meat

1/4 cup lime juice1/2 cup finely chopped green onion1/2 cup finely chopped fresh cilantro1/4 cup finely chopped mild green chili1/2 cup Homemade Mayonnaise1/2 teaspoon crushed red pepper flakes

1 tablespoon Dijon mustard1 cup bread crumbs

1/4 cup pure olive oil

2 tablespoons unsalted butter

Put the crab meat into a mixing bowl and drizzle strained lime or lemonjuice over it. Add onion, cilantro or parsley, and chopped chili, and mixlightly with a fork. Mix mayonnaise, pepper flakes, and mustard together,then add to crab and mix with fork. Add 1/2 cup bread crumbs, mix, and seeif it can hold in a bundle. If not, add more, 1 tablespoon at a time,until it holds. Form into 8 cakes, approximately 3" in diameter and 3/4"thick. Cover with plastic wrap and refrigerate for 30 minutes (chilling isessential or they will fall apart).

Heat butter and oil in a heavy skillet over medium high heat. Dredge cakesin remaining bread crumbs and fry until crisp and golden brown on the

bottom (3 - 5 minutes). Turn carefully and brown on the other side. Serveimmediately.

Copyright:" 1995"

T(Refridgeration):"0:30"

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Protein; 23g Carbohydrate; 102mg Cholesterol; 573mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 91/2 Fat; 0 Other Carbohydrates

NOTES : Variations: Codfish Cakes, substitute 1 cup soaked and cooked saltcod plus 1 1/2 cups cooked true or Ling cod, and lemon andparsley; substitute green bell pepper for mild chili pepper.Smoked Salmon Cakes, substitute hard smoked salmon for crab;

eliminate the cilantro and green chili. Shrimp Cakes, substitutechopped cooked shrimp for crab. This produces light, flaky,seafood-tasting cakes, as opposed to the more traditional,breadier ones. So mix everything with a fork and use just enoughbread crumbs to bind them through the first turn in the pan. Servewith Quick Tomato Salsa, Tartar Sauce or lime wasabi mayonnaise (1cup good mayonnaise, juice of 1 lime, 1 tablespoon wasabihorseradish).

Nutr. Assoc. : 0 0 3585 384 3575 0 4714 0 0 986 0


Homemade Mayonnaise


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoons white wine vinegar1 egg1 teaspoon Dijon mustard

1/4 cup extra virgin olive oil1 3/4 cups no-cholesterol oil

1/4 teaspoon crushed red pepper flakesKosher salt -- to taste

Put vinegar, egg, and Dijon mustard into processor or blender and blend.

With machine on, slowly add olive oil first, then other oil, blending orprocessing until ingredients emulsify into mayonnaise. Stop adding oilwhen the consistency is what you want. If you need more oil than therecipe calls for, use it, as oils vary.

Add pepper flakes and herbs or extras, and pulse 2 or 3 more times.

Season to taste with salt.

Store mayonnaise, refrigerated in covered glass or plastic container. Itwill last several weeks before it begins to separate.

Copyright:" 1995"

Yield:"1 Pint"

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Per serving: 123 Calories (kcal); 14g Total Fat; (99% calories from fat); traceProtein; trace Carbohydrate; 6mg Cholesterol; 4mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0Other Carbohydrates

NOTES : Really, this is so easy, and it makes such a difference! With ablender or food processor, mayonnaise takes 2 - 3 minutes to make,and the taste is completely different from whatever kind you can

buy at the store. Just try it, you'll see.

If you add fresh green herbs before the final 1 or 2 pulses themayonnaise will be green.

VARIATIONSDijon Mayonnaise: Add 1/4 cup Dijon instead of 1 tsp.

Pesto Mayonnaise: Add 2 tbsp. pesto for the last 30 seconds ofblending. The mayonnaise is green.

Herb Mayonnaise: Add 2 tsp. dried, or 2 tbsp. minced fresh herbs,during the last 1 or 2 pulses.

Wasabi Mayonnaise: Use unseasoned rice vinegar and add 1 tbsp.wasabi horseradish, 1 tsp. fresh lime juice, and 2 tsp. gratedfresh ginger. The wasabi turns this mayonnaise a lovely palegreen.

Curry Mayonnaise: Add 1 tsp. curry powder, and stir 1/4 cup mangochutney at the end.

Red Chili Mayonnaise: Add 1 tsp. ground red chili pepper, and stirin 1/4 cup tomato salsa at the end.

Mixed Olive Mayonnaise: Add 6 oz. drained pimento-stuffed green

olives (cheapest grade called "olive salad mix"); 6 oz. drained,pitted Calamata olives or Marinated Black Olives (see recipe); 1tsp. minced garlic; 2 tbsp. green olive mix juice; 1/2 tsp.crushed red pepper flakes. Pulse to mince olives and mixingredients.

Store pesto, mayonnaise, salsas, chutneys, etc., with the leastamount of air possible between the food and lid. Mold spores livein that air.

Nutr. Assoc. : 0 0 0 0 1563 3002 0


Cr me Fra che


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 ounces ultra-pasteurized whipping cream1 tablespoon buttermilk


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Mix the cream and buttermilk in a glass container. Cover loosely, toprotect it from dust, etc., and let it cure at room temperature for 6 plushours.

Cover tightly and refrigerate until needed. Refrigerated it will store for1 week.

Description:"There are several commercially made cr me fra che products available at specialty food markets. This one works the fastest with heavywhipping cream and 4% buttermilk (not a low-fat item!)."

Copyright:" 1995"

Yield:"5 ounces"

T(Curing Time):"6:00"

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Serving Ideas : Cr me Fra che Swirls Put into a plastic bottle and squeeze swirls onto soup or sauce, as a garnish. ForSwirls, the Cr me Fra che must be almost too thick to pour.

NOTES : Option: Add minced fresh herbs: cilantro, basil, mint, etc.Nutr. Assoc. : 720 0


Crostini

Recipe By :Heidi RabelServing Size : 40 Preparation Time :0:30Categories : Breads Miscellaneous


3/4 cup extra virgin olive oil1 teaspoon minced garlic

1/4 teaspoon crushed red pepper flakes1 long baguette loaf French bread

MOZZARELLA BASIL CROSTINI1 slice Mozzarella cheese -- per slice crostini1 fresh basil -- per slice crostini1 clove garlic -- per slice crostini

Preheat oven to broil. Put oven rack low. Line sheet pan with bakingparchment. Mix the garlic and pepper flakes with the oil, and let theflavors set while you are slicing the bread. Slice the loaf into 1/3-inch


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slices and brush oil mixture on one side. Toast the oiled sides until theyare golden. Turn and toast the plain side also. Cool completely beforestoring in an air-tight container. Crostini freezes very well.

To prepare Mozzarella Basil Crostini, chill the Mozzarella and slice it asthin as possible. Warm to room temperature. Place a basil leaf on eachcrostini, at a diagonal, and then place a slice of Mozzarella, centered,on top of the leaf.

To prepare Roasted Garlic Crostini, eliminate the garlic from the oilmixture for this version and place a clove of roasted garlic on eachcrostini, gently mashing and spreading slightly.

Serve immediately.

Yield: 30 to 40 slices.

Copyright:" 1995"

Yield:"40 slices"

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Per serving: 76 Calories (kcal); 5g Total Fat; (60% calories from fat); 2gProtein; 6g Carbohydrate; 3mg Cholesterol; 81mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

NOTES : Variations: Mozzarella Basil Crostini, Roasted Garlic Crostini,salsa Cruda, Tapenade, and Italian Sandwich Spread areparticularly tasty accompaniments for Crostini.

Nutr. Assoc. : 0 0 4714 593 0 0 0 0


Croutons

Recipe By :Heidi RabelServing Size : 16 Preparation Time :0:10Categories : Breads

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 cups cubed stale French or sourdough bread -- cut into 1/2"

1" pieces

2 tablespoons extra virgin olive oil1 teaspoon minced garlic

1/2 teaspoon kosher salt1 tablespoon minced fresh rosemary -- optional

Preheat oven to 350 degrees. Place bread cubes in bowl. Mix oil, garlic,salt, and rosemary, then pour it around the sides of the bowl. Tossimmediately. Put seasoned bread cubes on a parchment-covered sheet pan andbake until golden brown (about 15 minutes). Remove from oven, cool to roomtemperature, and store in air-tight tin or bag.


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Copyright:" 1995"

Yield:"4 Cups"

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Protein; 31g Carbohydrate; 0mg Cholesterol; 419mg SodiumFood Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

NOTES : This is a great use of stale bread. If it's so stale that it won'tslice, refresh it in a 350 degrees oven in a foil-covered pan with3-4 drops of water.

Nutr. Assoc. : 26000 0 0 0 3399


Demi-Glace



1/2 cup meat stockOR

1/2 cup chicken stockOR

1/2 cup vegetable stock

Drippings from cooked fish, meat, orpoultry

DIJON DEMI-GLACE1 teaspoon Dijon mustard

FLAVORED DEMI-GLACE1 tablespoon fresh basil -- chopped2 tablespoons tart berries -- chopped

OR2 tablespoons saut ed mushrooms

OR2 tablespoons shallots -- chopped

OR1 tablespoon pesto sauce

Transfer meat, chicken, or fish from cooking pan to warmed serving dish orplates. Put the cooking pan on medium high heat, add stock, wine, and anyextra flavorings, and scrape cooked-on residue from the bottom of the paninto the liquid. Simmer until the liquid is reduced by half, about 3 - 5minutes. If waiting meat, chicken, or fish lose any liquid, add it to thesauce.

Copyright:


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" 1995"Yield:"3/4 Cup"

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Per serving: 5 Calories (kcal); trace Total Fat; (22% calories from fat); traceProtein; 1g Carbohydrate; 0mg Cholesterol; 284mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates

NOTES : Variations: Dijon Demi-Glace, Flavored Demi-Glace, are sauce madeby adding liquid to cooking residue, then cooking it until it isreduced by half, hence "demi." It is the quickest and easiest wayto make delicious sauce. To serve, ladle the sauce over the meat,chicken, or fish, and serve immediately.

Nutr. Assoc. : 2130706543 0 0 0 2130706543 2130706543 0 0 0 0 2241 02130706543 0 2130706543 0 2130706543


Dijon Glaze




1 tablespoon fresh herb -- minced, optional

1 teaspoon minced garlic -- optional


In a processor or blender or using a whisk, slowly add the oil to themustard until the mixture emulsifies to the consistency of the mustardoriginally. Stir in the herbs. If you put fresh herbs in a processor or

blender too soon, they will be chopped so fine that the glaze will turngreen.

Copyright:" 1995"

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Per serving: 254 Calories (kcal); 28g Total Fat; (95% calories from fat); 1gProtein; 2g Carbohydrate; 0mg Cholesterol; 188mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0


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Other Carbohydrates

NOTES : This spread will keep, tightly covered and refrigerated, forseveral weeks. Keep adding to it and use it often. This glazeseals the pores of fish, meat, or chicken during high heat cooking(roasting, grilling, or frying). The seal prevents loss of naturaljuices, and the Dijon herb combination adds delicious, basicflavor. I promise that this glaze will change your cooking

dramatically.





Fish in Parchment


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 ounces salmon fillet1 teaspoon Dijon Glaze

1/8 bell pepper of 3 colors -- seeds, pits removed andjulienne-cut1 teaspoon lemon juice

1/8 red onion -- thinly sliced and separated into rings1 square baking parchment (12-inches)

Preheat oven to 450 degrees. Brush fish with glaze or other seasoning andplace it in center of parchment. Sprinkle lemon juice over the peppers andplace them and onion slices around the fish. Wrap the edges of the paperover the fish, rolling edges tightly to prevent steam from escaping. Placethe parchment package in an oven-proof pan and bake for 5-8 minutes, untilfish is cooked rare. Remove from the oven, and prick the parchment packagewith a sharp knife to release steam.

To serve, transfer the package onto a preheated plate and let diners opentheir own. Serve with salsa or chutney of your choice.

Copyright:" 1995"

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Per serving: 613 Calories (kcal); 58g Total Fat; (84% calories from fat); 19gProtein; 5g Carbohydrate; 44mg Cholesterol; 434mg Sodium


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Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat;0 Other Carbohydrates

NOTES : This is easy and fun to make, and it adds dramatic flare todinner. It takes longer to preheat the oven than it does to cookthe fish!

Nutr. Assoc. : 0 0 2236 0 0 1033


Dijon Glaze



1/4 cup Dijon mustard -- one part

1/2 cup extra virgin olive oil -- two parts1 tablespoon fresh herb -- minced, optional1 teaspoon minced garlic -- optional


In a processor or blender or using a whisk, slowly add the oil to the

mustard until the mixture emulsifies to the consistency of the mustardoriginally. Stir in the herbs. If you put fresh herbs in a processor orblender too soon, they will be chopped so fine that the glaze will turngreen.

Copyright:" 1995"

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

Per serving: 254 Calories (kcal); 28g Total Fat; (95% calories from fat); 1gProtein; 2g Carbohydrate; 0mg Cholesterol; 188mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0

Other Carbohydrates

NOTES : This spread will keep, tightly covered and refrigerated, forseveral weeks. Keep adding to it and use it often. This glazeseals the pores of fish, meat, or chicken during high heat cooking(roasting, grilling, or frying). The seal prevents loss of naturaljuices, and the Dijon herb combination adds delicious, basicflavor. I promise that this glaze will change your cookingdramatically.

Variations:


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Caribbean Dijon Glaze: Add 1 teaspoon Jerk seasoning, or 1teaspoon Pick a Pepper Sauce, 1/4 teaspoon allspice, 1 teaspoonlime juice.


Pesto Dijon Glaze: Add 1/4 cup prepared basil pesto, without nuts.

Nutr. Assoc. : 0 0 87 0


Flavored Nuts



8 ounces walnuts or cashews, pecans, or peanuts2 teaspoons peanut oil -- * see note

1/4 teaspoon kosher salt1 teaspoon dried herbs, such as thyme, savory

tarragon, or sageSpice of choice

GARLIC ALMONDS

8 ounces almonds -- skin on2 teaspoons pure olive oil1 teaspoon minced garlic

GARLIC PINE NUTS

4 ounces pine nuts2 teaspoons olive oil

1/2 teaspoon minced garlic

SAFFRON PISTACHIOS8 ounces roasted pistachios -- shelled2 teaspoons Spanish olive oil4 Saffron threads

Salt

Preheat oven to 250 degrees. Put all flavor ingredients into a mixingbowl. Add nuts and toss. Transfer to a roasting pan into which the nutswill fit in one single layer. Roast for 20 minutes or until nuts begin to

color. Transfer to a paper towel to drain excess oil.

Copyright:" 1995"

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Per serving: 4213 Calories (kcal); 382g Total Fat; (76% calories from fat); 146gProtein; 121g Carbohydrate; 0mg Cholesterol; 521mg SodiumFood Exchanges: 7 1/2 Grain(Starch); 17 Lean Meat; 1/2 Vegetable; 0 Fruit; 65 1/2Fat; 0 Other Carbohydrates


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NOTES : For a drier consistency substitute spray olive or corn oil. A goodthing about making your own flavored nuts is creating the flavorsyou like, with as much or as little salt as you choose. Store inair-tight container, preferably tin.

Nutr. Assoc. : 5471 0 0 1302 27171 0 0 0 986 0 0 0 1126 0 0 0 0 1139 986 00


Fresh Fish Sandwiches


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 slices crusty sourdough bread

OR

2 English muffins -- sliced into 4 halvesMayonnaise

1 teaspoon lemon juice1 tablespoon capers

Dijon mustard8 ounces poached or cooked fish -- at room temperature

1/2 cup grated Parmesan or Mozzarella cheese -- optional

Broiled:Toast both sides of bread or the cut sides of English muffin. Mixlemon juice and capers into mayonnaise and spread it on the bread. Add asmall amount of Dijon mustard. Break fish apart with a fork so that it isflaky. Put it on the spread. Put cheese or a dollop of flavored mayonnaiseover the top and broil until bubbly and golden brown. Fresh: Use 2 slices

of bread per sandwich. Add lettuce and sliced, room temperature tomato,and omit the cheese.

Variation: Broiled sandwiches, fresh fish sandwiches make it hard to opena can of tuna ever again.

Copyright:" 1995"

Yield:"4 Sandwiches"

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Per serving: 160 Calories (kcal); 4g Total Fat; (22% calories from fat); 16gProtein; 14g Carbohydrate; 32mg Cholesterol; 368mg SodiumFood Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 2130706543 0 0 0 0 0 0 3290 1034



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Gazpacho

Recipe By :Heidi RabelServing Size : 8 Preparation Time :0:30Categories : Soup


1/4 cup red wine vinegar1/4 cup extra virgin olive oil

14 1/2 ounces premium diced tomatoes in pur eOR

3 large ripe tomatoes -- peeled and coarsely chopped3/4 cup tomato juice1/2 cup egg substitute -- optional

2 red bell peppers -- coarsely chopped, seeds and pitsremoved

1/4 cup red onion -- diced1 large shallot -- peeled and coarsely chopped1 large cucumber -- peeled and coarsely chopped

1/4 teaspoon red pepper flakes -- crushed

Kosher salt -- to taste1/4 cup chopped fresh dill

8 tablespoons Cr me Fra che -- see recipe

In a mixing bowl, whisk together the vinegar, olive oil, reserved freshtomato juice, canned tomato juice, and eggs. Process the tomatoes andother vegetables in the processor or pur e in small batches in a blender,adding the juice gradually. Do not pur e completely, as the soup shouldhave plenty of texture. Stir in the pepper, salt, and dill. Cover withplastic wrap and chill for at least four hours. To serve, stir the soupand correct seasoning if necessary. Ladle into chilled bowls and top witha dollop of Cr me Fra che or sour cream.

Yield: 6 to 8 servings.

Copyright:" 1995"

T(Chilling Time):"4:00"

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NOTES : Traditionally, gazpacho contains raw egg. However, because of thehealth hazard potential of raw egg, I use egg substitute.

Nutr. Assoc. : 0 0 2470 0 2130706543 0 0 0 0 0 0 0 0 3360 0


Ginger Sesame Vinaigrette



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Serving Size : 16 Preparation Time :0:15Categories : Salad Dressing

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoons granulated sugar

1/2 cup soy sauce1/2 cup unseasoned rice vinegar

1 teaspoon pure sesame oil1/2 cup peanut oil

2 tablespoons grated fresh ginger1 tablespoon lime juice

1/2 teaspoon crushed red pepper flakes1/4 cup green onion -- sliced diagonally (about 3/4" long and 1/4"

thick)1/4 cup finely chopped fresh cilantro -- (optional)

Combine all ingredients and mix thoroughly. Let flavors set for 10 minutesbefore serving.

Seafood Marinade: Add Cilantro. Pour half over seafood before it's cooked

and the remainder afterward.

Description:"This is a wonderful sauce for pasta or a dip for shellfish or rawoysters."

Copyright:" 1995"

Yield:"1 Pint"

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Protein; 3g Carbohydrate; 0mg Cholesterol; 515mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 4733 1356 0 20083 0 3002 0 26108


Good Old-Fashioned Pot Roast


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

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 1/2 pounds beef chuck

OR2 1/2 pounds bottom round roast1 can cream of mushroom soup -- undiluted1 envelope dried onion soup mix1 medium yellow onion -- trimmed, peeled, and sliced 1/3-inch thick


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3 sprigs fresh herbs, such as tarragon, thyme orsavory

3 russet potatoes -- washed, peeled, and cut into 2-inchchunks (2 cups)5 carrots -- peeled and sliced on diagonal into 2-inch

chunks

For frozen meat, unwrap the meat and put it into a roasting pan. Spreadthe undiluted mushroom soup over the meat and sprinkle the onion soup mixover the mushroom soup. Place the onion slices over the dried soup. Coverwith foil, making sure the edges are sealed. Place pan in oven and set thetime bake for 4 hours at 275 degrees, so that it will be finished cooking1 hour before you want to serve it. One hour before serving, unwrap thefoil and place the prepared vegetables and herbs around the meat. Seal thefoil and continue cooking for an hour. For thawed meat, follow the sameprocedure, but reduce the initial cooking time to 2 hours.

Copyright:" 1995"

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Per serving: 504 Calories (kcal); 32g Total Fat; (57% calories from fat); 33gProtein; 21g Carbohydrate; 110mg Cholesterol; 874mg SodiumFood Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2Fat; 0 Other Carbohydrates

NOTES : This recipe had to be invented in the 50's by Mrs. Cleaver; sheprobably used frozen peas and carrots. Don't despair over thecanned soup and packaged soup mix; just try it, then scoff if youwill. The time-bake oven gadget was invented for this pot roast;it goes into the oven frozen before breakfast, and comes out 6p.m., meat-falling-off-the-bone wonderful. Variations: Use tiny

new potatoes or cannellini beans, rinsed and drained. Use thosepackaged, peeled small carrots and/or winter root vegetables. Add1 fennel bulb, cut in half, then sliced (about 1/3" thick). Add 1cup red table wine. Add 1/2 pound small button mushrooms withstems removed, or 1/2 pound fresh wild mushrooms. Add thepotatoes, beans, carrots, fennel, winter roots, or wine at thefinal hour; add mushrooms 30 minutes before serving.

Nutr. Assoc. : 20005 0 2130706543 0 993 0 1484 0 0 0


Grilled Ham, Caramelized Onion, Apple, and Cheese Sandwiches

Recipe By :Heidi RabelServing Size : 4 Preparation Time :0:05Categories : Sandwich

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------8 slices sourdough bread -- 1/2-inch thick

Dijon Homemade Mayonnaise3/4 cup caramelized onion -- at room temperature

4 thin ham slices -- at room temperature


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1 tart apple -- cored and sliced about 1/4-inch thick4 slices Jarlsberg or Swiss cheese

Olive oil

Brush one side of each slice of bread with a thin coating of Dijon Glaze.Spread mayonnaise on 1 slice per sandwich. Layer 1/4 of the onion and ham,a layer of apple slices, a slice of cheese on mayonnaise slice, and topwith remaining slice of bread. Brush the top and bottom of each sandwich

with oil and grill in a pan or sandwich grill (don't press the top of thegrill) until the bread is crisp and golden brown and the cheese hasmelted.

Copyright:" 1995"

Yield:"4 Sandwiches"

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Per serving: 1299 Calories (kcal); 123g Total Fat; (84% calories from fat); 18gProtein; 34g Carbohydrate; 83mg Cho

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