entertaining recipes

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* Exported from MasterCook *

Almond Roca

Recipe By :Elaine CrawfordServing Size : 16 Preparation Time :1:30Categories : Candy Christmas

Dessert

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

1/4 cup water1 tablespoon corn syrup1 cup granulated white sugar

1/2 pound butter2 1/2 pounds almonds -- blanched and slivered1 1/2 cups milk chocolate chips

In heavy skillet combine sugar, water, syrup, butter and almonds and cook to hardcrack or until the almonds are toasted light brown. Stir constantly. Pour into a

greased baking pan. While warm sprinkle the milk chocolate chips over mixture andspread when softened. Let cool, remove from pan, and break into pieces.

Description:"Chewy and nutty chocolate candy."

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Per serving: 652 Calories (kcal); 53g Total Fat; (69% calories from fat); 15gProtein; 37g Carbohydrate; 35mg Cholesterol; 140mg SodiumFood Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat;1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 652 0 0 0


Ambrosia

Recipe By :Serving Size : 4 Preparation Time :0:30Categories : Christmas Dessert

Fruit Dessert

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

3/4 cup shredded fresh coconutOR

3/4 cup sweetened flaked coconut2 teaspoons orange juice

VARIATIONS

1/2 cup diced fresh pineapple (optional)3 tablespoons sour cream (optional)



stirring occasionally, until apples are soft but not mushy, about 15 minutes.

For the Cider Butter Sauce, cut both leeks for the sauce and for the garnish intothin julienne strips, reserving 1/2 for garnish. Break cinnamon stick into pieces.Put the cider, 1/2 of leeks, and cinnamon stick in a pot, bring to a boil, andreduce by 2/3, about 20 minutes. Remove cinnamon stick. Recipe can be made to thispoint a day ahead.

COOKING AND SERVING: Heat oven to 350 F. Wrap tortillas in foil and warm in� preheated oven, about 10 minutes. Reheat apple filling and sauce.

Melt the 2 tablespoons of butter in a frying pan and saut the remaining leek over� medium heat, stirring, until soft, about 3 minutes.

Over the lowest possible heat, add the 1 pound of cold butter to the sauce, abouta tablespoon at a time, adding another piece as each is almost incorporated.Butter should not melt completely but should soften to form a creamy sauce. If thesauce gets too hot and butter starts to melt, remove it from the heat and continueadding butter.

Put an equal amount of apple filling on each tortilla and roll it up. Put a

burrito on each plate. Top with Cider Butter Sauce and sprinkle with saut ed leek.� Top with a dollop of whipped cream if you like.

Description:"A dessert burrito with spicy fruit sauce."

Cuisine:"American"

Source:"Cook's Magazine November 1987"

Ratings : Cholesterol Rating 10 Cost 3Depth 5 Difficulty 2Fanciness 7 Fat Content 8Good for Crowds 8 Intensity 3

Intricacy 2 Kid Appeal 8Looks 5 Portability 3Richness 7 Sweetness 6Tartness 3

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Per serving: 699 Calories (kcal); 42g Total Fat; (52% calories from fat); 7gProtein; 77g Carbohydrate; 98mg Cholesterol; 724mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fruit; 8 1/2Fat; 1/2 Other Carbohydrates

NOTES : A dessert burrito is innovative in itself, but the real surprise elementhere is julienned leek both in the sweet cider sauce and as a garnish. Apples and

leeks make a good combination, but if it seems too strange to you, omit the leekin the sauce and grate lemon zest over the top as garnish instead.Nutr. Assoc. : 0 3545 0 0 0 2130706543 0 0 0 2130706543 0 0 0 3310 0

2130706543


Apple Snow with Stirred Custard

Recipe By :



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


APPLES3 large apples -- tart, peeled, cored and chopped

2 teaspoons lemon juice (2 to 3 teaspoons) dependingon the tartness of the apples

2 tablespoons water3 egg whites -- at room temperature

Pinch cream of tartar

STIRRED CUSTARD3/4 cup light cream

3 egg yolks1 pinch salt3 tablespoons granulated sugar

3/4 teaspoon vanilla2 teaspoons light rum (optional)

Put apples, lemon juice, and water in a heavy, medium-size, nonreactive saucepan.Cover and bring to a simmer. Simmer gently until apples are very soft, 15 to 20minutes. Cool slightly. Put mixture into a blender or food processor and pur e.� Cool completely.

In a large mixing bowl, beat egg whites and cream of tartar until they form softpeaks. Gradually add sugar and continue beating until meringue is stiff andglossy. Fold meringue gently into apple pur e until completely blended. Mound� Apple Snow into a single large serving dish or into 4 to 6 individual goblets ordessert glasses. Chill at least 1 hour and up to 4 hours.

For the custard, in a heavy, medium-size saucepan, scald cream. Gradually whisk in

egg yolks, salt, and sugar until light and thoroughly blended. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats the spoon,5 to 8 minutes. Remove from heat and whisk custard vigorously for 2 minutes tostop cooking. Strain and add vanilla and optional rum. Cool completely, stirringoccasionally. Chill.

Serve Apple Snow with Stirred Custard as a sauce.

Description:"Pur ed-apple meringue with a cream custard sauce."�

Cuisine:"American"

Source:

"Cook's Magazine September/October 1984"Ratings : Cholesterol Rating 8 Cost 3

Depth 7 Difficulty 7Fanciness 8 Good for Crowds 8Intensity 5 Intricacy 3Kid Appeal 7 Looks 7Richness 7 Sweetness 8

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Per serving: 164 Calories (kcal); 9g Total Fat; (46% calories from fat); 4g



Protein; 18g Carbohydrate; 126mg Cholesterol; 65mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 797 0 0 0 0 0 0 0 0 0 0 2130706543


Aromatic Shrimp Creole

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

Simmered Soups and StewsSpring SummerWinter


2 tablespoons vegetable oil2 medium onions -- medium diced2 large cloves garlic -- minced4 celery stalks -- medium diced2 medium green bell peppers -- medium diced6 tablespoons tomato paste

1/2 teaspoon dried red pepper flakes1/2 teaspoon dried oregano1/2 teaspoon dried thyme

6 cups chicken stockOR

6 cups canned chicken broth1 1/2 pounds jumbo shrimp -- peeled and deveined

Ground black pepper (to taste)4 cups cooked white rice

1/4 cup minced fresh parsley

TO COOK: Heat oil in a large saucepan. Add the next 5 ingredients; saut until� vegetables soften, about 5 minutes. Add next 4 ingredients; saut until fragrant,� about 1 minute. Add chicken stock; bring to boil and cook over medium-high heatuntil thickened, about 30 minutes. Add shrimp; simmer until shrimp are opaquethroughout, about 4 minutes. Season with 1/2 teaspoon pepper or to taste.

TO SERVE: Ladle a portion of shrimp creole into each warm soup plate. Spoon 3/4cup rice atop each portion of creole. Sprinkle with parsley and serve immediately.

Description:"White creole from reduced tomato and vegetable sauce."

Cuisine:"Creole"

Source:"Cook's Magazine June 1990"

Ratings : Cholesterol Rating 5 Cost 8Difficulty 2 Freeze-ability 5Good for Crowds 10 Intensity 7Kid Appeal 3 Looks 5Portability 3 Richness 8



Spicy Hotness 6 Tartness 5

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Per serving: 388 Calories (kcal); 7g Total Fat; (17% calories from fat); 29gProtein; 47g Carbohydrate; 173mg Cholesterol; 2474mg SodiumFood Exchanges: 2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 OtherCarbohydrates

NOTES : The Pipers call this dish a "White creole" because it is not thickenedwith the traditional mahogany-colored roux. Instead, a mixture of chicken stock,tomato paste, and aromatic vegetables is reduced until the sauce becomes quitethick and flavorful. It is best to serve this shrimp creole with steamed whiterice.Nutr. Assoc. : 0 0 0 0 0 0 4714 0 0 342 0 2130706543 0 2130706543 0 0


Artichokes Stuffed with Garlic-Cheese Breadcrumbs

Recipe By :Serving Size : 8 Preparation Time :1:00Categories : Appetizer First Course

Side dish SimmeredSpring Vegetable


GARLIC-CHEESE STUFFING1 1/2 cups dry bread crumbs1 cup grated Romano cheese (4 ounces)1 cup loosely packed minced fresh parsley

6 medium cloves garlic -- mincedSaltGround black pepper

8 small whole artichokes -- outer leaves removed, stems and tops

trimmed, and chokes removed (see notes)1/2 cup olive oil

10 whole black peppercorns2 bay leaves1 lemon -- cut into 8 wedges

TO PREPARE: For the stuffing, mix all ingredients including 1/2 teaspoon salt and1/4 teaspoon pepper in a medium bowl. Spoon about 1/3 cup of this filling into the

cavity of each artichoke.

TO COOK AND SERVE: Arrange artichokes upright in a single layer in a nonreactiveDutch oven or large, deep skillet. Drizzle each artichoke with 1 tablespoon oliveoil. Add remaining ingredients, along with enough water to come 1 1/2 inches upthe sides of the artichokes.

Bring to simmer; cover and simmer until a small knife inserted into each stuffedartichoke easily pierces the bottom of the artichoke, 30 to 40 minutes.

Carefully remove artichokes with a slotted spoon and let them drain on paper



towels. (Can be covered and set aside at room temperature up to 4 hours.) Servewarm or at room temperature.

Cuisine:"Italian"


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Per serving: 321 Calories (kcal); 19g Total Fat; (49% calories from fat); 12gProtein; 31g Carbohydrate; 15mg Cholesterol; 468mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat; 0Other Carbohydrates

NOTES : Carciofi "Ammundicata"

As you trim the artichokes, rub all cut surfaces with lemon juice to prevent themfrom discoloring. To remove the choke or fuzzy core protected by the artichokeleaves, place the trimmed artichoke, bottom side up, on a work surface. Gentlypound the artichoke bottom so that the artichoke leaves spread apart exposing the

center of the artichoke. Then, use a small spoon to scrape out the fuzzy choke,thus forming a small cavity in the center of the artichoke.Nutr. Assoc. : 0 0 1281 20066 620 0 0 0 46 0 0 0 0


Asparagus, Pea, and Mushroom Stew with Basil

Recipe By :Serving Size : 4 Preparation Time :0:20Categories : Main Course Saut ed�

Simmered Soups and Stews

Spring

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoons olive oil2 tablespoons butter1 large onion -- sliced thin1 medium clove garlic -- minced2 pounds asparagus -- trimmed and cut diagonally into 1-inch pieces

1/2 pound mushrooms -- sliced thin3 tablespoons lemon juice -- from 1 lemon1 cup chicken stock

OR

1 cup canned chicken broth2 tablespoons minced fresh basil2 cups frozen peas -- thawed

1/2 teaspoon salt1/4 teaspoon ground black pepper

4 servings rice or pasta -- steamed

TO COOK AND SERVE: Heat oil and 1 tablespoon butter in a large skillet. Add onionsand garlic; saut until the onions soften, about 5 minutes. Add next 4 ingredients� plus 1 tablespoon basil; bring to boil and simmer until asparagus are almosttender and liquid reduces to 1/2 cup, about 7 minutes.



Add peas; simmer until heated through, about 2 minutes. Stir in remaining basiland butter. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Serveimmediately.

Description:"Spring vegetables stew with a citrus tinge."

Cuisine:

"American"Source:"Cook's Magazine April 1990"

Ratings : Cholesterol Rating 3 Complete Meal 5Cost 3 Depth 7Fanciness 3 Fat Content 3Good for Crowds 8 Intensity 2Intricacy 2 Kid Appeal 2Looks 8 Serving Temperature 8Sweetness 5 Tartness 2

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Per serving: 468 Calories (kcal); 14g Total Fat; (26% calories from fat); 13gProtein; 74g Carbohydrate; 16mg Cholesterol; 952mg SodiumFood Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0Other Carbohydrates

NOTES : Serve this light spring stew over rice.Nutr. Assoc. : 0 0 0 0 0 0 0 342 0 2130706543 0 0 0 0 2840


Asparagus, Sausage and Pepper Pasta

Recipe By :Jack LigonServing Size : 8 Preparation Time :1:00Categories : Fried Main Course

Pasta SauceSimmered

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoons olive oil1 1/2 cups finely chopped yellow onions4 cloves garlic -- finely chopped2 green bell peppers -- diced2 yellow bell peppers -- diced

2 pounds turkey sausage links1 cup white wine28 ounces canned Italian plum tomatoes2 teaspoons dried oregano

OR1 tablespoon fresh oregano

1/4 teaspoon black pepper1/4 teaspoon crushed dried red pepper flakes

2 pounds rigatoni1 pound asparagus



Heat olive oil in medium-size saucepan. saut onions and garlic until onions are� transparent and garlic is slightly browned.

Add red and yellow peppers and saut for about 5 minutes, or until peppers begin� to soften. Set aside.

In a large, heavy-bottomed pot, brown sausages, one pound at a time, cooking eachbatch approximately 20 minutes. Remove from pot, drain on paper towel, and cut

into 1/4-inch slices.

Remove all but 1 tablespoon of fat from pot and, over medium heat, stir in whitewine, mixing well with scrapings from bottom of the pot. Add onion, garlic andpepper mixture. Stir in plum tomatoes, oregano, black pepper, crushed red-pepperflakes and sausage slices. Simmer uncovered for 25 minutes.

Boil water for rigatoni and begin cooking it. In the last 8 minutes of the cookingtime for the sauce, add asparagus and continue to simmer 8 minutes, or untilasparagus is tender. Drain rigatoni and serve with sauce.

Description:"Italian spices, sausage, bell peppers, asparagus, wine and tomatoes

cooked into a sauce and served over rigatoni. A full meal from VickiLawrence, talk show host."

Cuisine:"Mediterranean"

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Per serving: 708 Calories (kcal); 16g Total Fat; (21% calories from fat); 37gProtein; 98g Carbohydrate; 96mg Cholesterol; 839mg SodiumFood Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat;0 Other Carbohydrates

Nutr. Assoc. : 0 26065 0 0 0 26513 0 2470 0 0 2130706543 0 4714 4363 0


Attayef

Recipe By :Hanadi RifaeServing Size : 8 Preparation Time :2:00Categories : Christmas Dessert

Fried

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 1/2 cups water2 cups white wheat flour4 teaspoons baking powder

STUFFING

1 cup crushed walnuts2 tablespoons granulated white sugar2 tablespoons rose water

Sugar Syrup -- (see recipe)



Mix together the flour, baking powder and water. Let the batter rest for about 11/2 to 2 hrs.

Heat a non-stick pan over medium-high heat. Drop the batter 1/4 cup at a time andbrown one side only. Cover cooked pieces with a towel to prevent drying. Stuffwith cream cheese or walnut mixture and seal them shut with a mixture of flour andwater if needed.

At this stage it could be frozen, fried or baked, if preferred. Serve warm withsugar syrup (see recipe in the Fabulous and Flavorful cookbook).

Description:"Middle Eastern bread with a sweetened, walnut stuffing; served in asugar syrup."

Cuisine:"Middle Eastern"

Yield:"8 Pieces"

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Per serving: 415 Calories (kcal); 9g Total Fat; (19% calories from fat); 7gProtein; 79g Carbohydrate; 0mg Cholesterol; 248mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 0 5534 0 0 0 20187 652 1582 0 0


Sugar Syrup

Recipe By :Hanadi RifaeServing Size : 6 Preparation Time :0:15Categories : Dessert Sauce

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups granulated white sugar1 cup water3 drops lemon juice

Put water and sugar on a medium heat and stir constantly until the sugar dissolves

and the mixture starts to boil. Let it boil until you get the desired consistency.Add lemon and let it boil a little, then remove and cool completely.

Description:"Simple syrup flavored with lemon."

Yield:"1 1/2 Cups"

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Per serving: 258 Calories (kcal); 0g Total Fat; (0% calories from fat); trace



Protein; 67g Carbohydrate; 0mg Cholesterol; 2mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 1/2Other Carbohydrates

NOTES : Known as Atter in Arabic. Used in a lot of desserts.Nutr. Assoc. : 652 0 0


Autumn Fruit Sauce

Recipe By :Serving Size : 12 Preparation Time :2:00Categories : Fall Sauce

Simmered Winter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 pears -- such as Bartlett

3 quince or Granny Smith apples or 3 apples,any tart variety

1 1/2 quarts stock, fresh lamb stock, beef stock, orchicken stock

3/4 cup cognacSaltPepper

1 1/2 tablespoons poire eau de vie (optional)

PREPARATION: Peel and core the 3 pears and the quince (or apples) and cut intosmall pieces. Add the pears and quince to the stock used to cook the Seckel pearsfor the Rack of Lamb, or just use straight stock if preparing this recipe for someother meat. Bring to a simmer and cook until fruit is soft and stock is reduced by

1/3, about 1 hour. Process fruit mixture in a food mill or food processor untilsmooth and return to pan. Add cognac and simmer slowly, skimming as needed, for atleast 1/2 hour. Season with salt and pepper and add poire eau de vie. Strainsauce.

Recipe can be made a day ahead of use.

SERVING: Put sauce on individual plates and put the meat on each plate.

Description:"A sophisticated apple-and-pear sauce with cognac to accompany meat

roasts."Cuisine:"American"


Ratings : Cholesterol Rating 3 Cost 5Depth 2 Difficulty 3Fanciness 7 Fat Content 0Freeze-ability 8 Good for Crowds 10Intensity 7 Intricacy 0Kid Appeal 7 Looks 2



Portability 7 Richness 7Serving Temperature 7 Spicy Hotness 0Sweetness 8 Tartness 7

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Per serving: 81 Calories (kcal); trace Total Fat; (5% calories from fat); 1gProtein; 10g Carbohydrate; 0mg Cholesterol; 1063mg Sodium

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

NOTES : Quince is a puckeringly tart fruit raw that mellows to deliciousness oncooking. Tart apples make a good substitute if quince are unavailable.Nutr. Assoc. : 0 4671 129 0 0 0 2130706543


Baby Harvard Beets with Mustard Greens

Recipe By :

Serving Size : 12 Preparation Time :1:00Categories : Salad Side dish

Thanksgiving VegetableWinter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------48 baby beets, 1/2 red and 1/2 golden or all

redOR

8 beets1 cup apple cider3 tablespoons cider vinegar

SaltPepper

DRESSING

2 tablespoons mustard1 small lemon

1/2 cup corn oilSalt

2 heads escarole1 large bunch mustard greens or chicory

PREPARATION: Trim greens, rinse under cold running water, and pat dry with papertowels. This can be done several hours ahead.

Remove the leaves from the beets, leaving 1/2 inch of stem. Put red and goldenbeets in separate pots of cold water and bring to a simmer. Simmer the beets untilcooked through but still very firm, about 15 minutes. If using all red beets, cookthem together in one pot. If using standard size beets, cook for 30 minutes. Drainand cool.

Peel the beets. If using regular-size beets, cut them into bite-size pieces. Putbeets into a large frying pan along with apple cider and cider vinegar. Bring to aboil and cook until the liquid is reduced to a glaze, about 10 minutes. Seasonbeets to taste with salt and pepper. Cool.



For the dressing, put the mustard in a small bowl and squeeze in 2 tablespoons ofjuice from the lemon. Whisk mixture together. Gradually whisk in the corn oil andseason to taste with salt.

Recipe can be made to this point a day ahead.

SERVING: Toss the escarole and mustard greens with the dressing and arrange on a

platter or on individual plates. Top with beets.

Description:"A chilled red and golden beet salad set off by the texture and biteof bitter greens."

Cuisine:"American"


Ratings : Cholesterol Rating 0 Cost 8Depth 3 Difficulty 2

Fanciness 8 Fat Content 3Good for Crowds 10 Intensity 8Intricacy 2 Kid Appeal 2Looks 10 Portability 7Richness 7 Serving Temperature 5Spicy Hotness 0 Sweetness 8Tartness 7

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NOTES : Peppery mustard greens provide the perfect foil for these crimson andgolden sweet baby beets. Harvard beets are just regular beets cooked in a sweetand sour (sugar and vinegar) sauce. Here the sweetness is provided by cider. Useall red beets if golden are unavailable, and regular size, cut into chunks aftercooking, if you can't find baby beets.Nutr. Assoc. : 2231 0 2130706543 0 0 0 0 0 0 0 0 0 0 26617 4205


Baked Bananas

Recipe By :Serving Size : 4 Preparation Time :0:30Categories : Baked Dessert

Fruit Dessert


1/4 cup butter1 tablespoon lemon juice

1/4 cup dark brown sugar1 teaspoon vanilla



1/8 teaspoon salt4 bananas -- very firm

Heat oven to 350 F. Mix half of the sugar and all other ingredients, except the� bananas, in a saucepan and stir together until the butter is melted and all iswell-mixed. Lay the bananas in a buttered baking dish, pour saucepan mixture overthem and sprinkle with the remaining measure of brown sugar. Bake for 10 minutes,turn the bananas and bake for 10 more minutes. Serve with ice cream or your

favorite cream.

Description:"Sweetened, baked bananas with lemon."

Cuisine:"Caribbean"

Source:"Earth Kitchen Cookbook by Dee Bell"

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NOTES : These whole, baked and sweet bananas are served warm and are even betterwhen served alongside your favorite cream: whipped, flavored whipped (as in rum),ice cream, cr me fra che, or plain cream.� �Nutr. Assoc. : 0 0 0 0 0 0


Baked Bluefish with Tomato-Cream Sauce

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

Spring Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoons minced shallots2 pounds bluefish fillets

1/2 cup Fish Stock -- see recipe

1/2 cup dry white wine1 cup heavy cream1 tomato (1 to 2) -- skinned, seeded and cut into 1/4-inch

dice (about 3/4 cup)2 teaspoons minced chives

Lemon juice

Preheat oven to 450 F.�

Butter a baking dish large enough to hold fish fillets in one layer and sprinklebottom of dish with shallots.



Season fish with salt and pepper. Place on bed of shallots, add Fish Stock (seerecipe in the Fabulous and Flavorful cookbook) and wine, and cover with foil. Bakeuntil just done, about 15 minutes.

While gently holding fillets, pour liquid into a small, heavy saucepan. Cover fishagain to keep warm.

For the sauce, boil cooking liquid over high heat until thick and about 3tablespoons remain, 15 to 20 minutes. Add cream and reduce by one-third, 5 to 8minutes.

Remove from heat, add tomatoes, chives, salt, pepper, and lemon juice to taste.Serve over baked bluefish.

Description:"Fish oven-poached in fish stock and white wine, finished with creamand tomatoes."

Source:"Cook's Magazine September/October 1984"

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Per serving: 515 Calories (kcal); 32g Total Fat; (59% calories from fat); 47gProtein; 3g Carbohydrate; 216mg Cholesterol; 169mg SodiumFood Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat;0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 356 0


Fish Stock

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

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 tablespoon butter1 onion -- coarsely chopped2 pounds fish bones - from cod, pollock or sturgeon

(2 to 3 1/2 pounds) -- well rinsed and cut into pieces.

See Notes1 bay leaf1 pinch salt4 black peppercorns (4 to 5)

In a stockpot, melt butter, add onion, and cook on low heat until onion is soft, 5to 10 minutes.

Add bones and cook, stirring well, for 2 minutes. Cover bones with water, add bayleaf, salt, and peppercorns, and bring to simmer. Simmer 20 minutes, removing anyscum that comes to the top.



Strain through a fine sieve. Stock may be refrigerated for up to 2 days or frozen.

Description:"Mild but savory preparation of fish bones."

Source:"Cook's Magazine September 1984"

Yield:

"4 Cups"

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Per serving: 144 Calories (kcal); 12g Total Fat; (70% calories from fat); 1gProtein; 10g Carbohydrate; 31mg Cholesterol; 254mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;0 Other Carbohydrates

NOTES : Use bones from lean fish only. Avoid mackerel, bluefish, or mullet. Removeand discard gills. To remove gills, wrap fingers in a towel or use pliers.Nutr. Assoc. : 0 0 3289 0 0 2261


Baked Julienned Zucchini

Recipe By :Serving Size : 12 Preparation Time :0:30Categories : Baked Fall

Summer VegetableWinter


6 zucchini6 tablespoons butter

SaltPepper

PREPARATION: Cut the zucchini into thin julienne strips about 2 inches long. Cuttwo 12-by 18-inch sheets of aluminum foil, butter each sheet, and put zucchini inthe middle. Dot each mound with about 3 tablespoons butter and wrap with foil.

Recipe can be made to this point a few hours ahead.

COOKING: Heat oven to 450 F. Bake zucchini in preheated oven until tender, about� 20 minutes. Unwrap zucchini and season to taste with salt and pepper.

Description:"Julienned zucchini, baked until tender and simply seasoned with saltand pepper, is just the right light balance for the richness of duck."

Cuisine:"Italian"


Ratings : Cholesterol Rating 7 Cost 2Depth 2 Fanciness 2Fat Content 7 Good for Crowds 10



Kid Appeal 5 Looks 3Portability 3 Richness 3Serving Temperature 8

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

Per serving: 65 Calories (kcal); 6g Total Fat; (76% calories from fat); 1gProtein; 3g Carbohydrate; 16mg Cholesterol; 61mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0


Baked Rice Pudding

Recipe By :Dee BellServing Size : 6 Preparation Time :1:00Categories : Baked Dessert

Pudding

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups cooked rice

CUT TOGETHER

1 tablespoon butter -- softened1/2 cup brown sugar

OR1/4 cup plus 2 tablespoons granulated sugar

1/8 teaspoon salt

4 eggs2 teaspoons vanilla1 1/3 cups milk1 teaspoon lemon juice

1/2 teaspoon lemon peel1/3 cup chopped dried fruit or dates, or raisins

(optional)1 1/2 cups crumbled cookies (optional)

Heat the oven to 325 F. Cut butter into sugar and slowly add salt, eggs, vanilla� and milk. Beat together well and stir in rice. Add lemon juice and rind and fruit(if desired). If you are using cookie crumbs, sprinkle a greased baking dish withhalf of the crumbs, spoon the rice mixture on top and then cover with the rest of

the cookie crumbs. Bake for 50 minutes.

Serve with whipped cream, ice cream or mashed, sweetened berries.

Description:"Cooked rice baked into a pudding with eggs, milk, sugar, lemon andvanilla."

Cuisine:"British"



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Per serving: 332 Calories (kcal); 11g Total Fat; (29% calories from fat); 8gProtein; 50g Carbohydrate; 137mg Cholesterol; 196mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 11/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 210 0 2130706543 0 0 0 0 0 0 0 515 2856


Baked Salmon with Lemon Grass, Ginger and Garlic

Recipe By :Serving Size : 6 Preparation Time :2:00Categories : Baked Entr e�

Main Course Spring


MARINATING PASTE1 stalk lemon grass -- outer leaves removed, inner bulb minced1 1/2 ounces fresh ginger root -- peeled3 large cloves garlic -- peeled1 small red chile pepper, fresh, hot, seeded3 tablespoons dark sesame oil1 1/2 tablespoons rice wine vinegar

SaltGround black pepper

6 salmon fillets (2-pound)1 tablespoon dark sesame oil

TO PREPARE: For the paste, put all ingredients including 1 teaspoon salt and 1/4teaspoon pepper in a food processor; process to a smooth paste.

Brush salmon fillets with oil, then transfer, skin side down, to a baking dish.Spread 2 tablespoons of the paste on each fillet. Cover and refrigerate 2 hours.

TO COOK: Heat oven to 400 F. Bake salmon fillets until opaque throughout, about 12� minutes. Serve immediately.

Description:

"Marinated fish fillets with a distinct Thai accent."Cuisine:"South Asian"

Source:"Cook's Magazine April 1990"

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Other Carbohydrates

NOTES : Lemon grass is a citrus-scented, green fibrous stalk that is available inAsian markets as well as many supermarkets.Nutr. Assoc. : 0 2130706543 0 0 1101 0 0 0 0 0 3404 0


Baked Tomatoes with Proven ale Stuffing�

Recipe By :Serving Size : 4 Preparation Time :0:30Categories : Baked Saut ed�

Stuffing SummerVegetable

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 medium tomatoes -- unpeeled, cored, pulp removed1 tablespoon olive oil

3/4 cup chopped onions2 cloves garlic -- minced2 1/2 tablespoons chopped fresh parsley2 teaspoons chopped fresh basil1 1/2 teaspoons chopped fresh thyme

1/2 teaspoon salt1/4 teaspoon black pepper3/4 cup bread crumbs1/4 cup plus 2 tablespoons Parmesan cheese

Heat the oven to 375 F. Core tomatoes and scoop the insides out to leave whole� shells.

Heat skillet with oil to medium heat and saut onion and garlic for about 3� minutes. Stir in tomato, herbs and seasonings. Saut for about 4 minutes or until� wetness evaporates. Remove from heat and stir in breadcrumbs and cup measure ofthe Parmesan cheese. Reserve the rest of the cheese for later.

Stuff the tomatoes with the mixture and sprinkle evenly with the remaining measureof Parmesan cheese.

Bake for about 15 minutes.

Description:"Tomatoes stuffed with tomato pulp, garlic, herbs, Parmesan cheese andbreadcrumbs."

Cuisine:"Proven al"�


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Per serving: 174 Calories (kcal); 6g Total Fat; (32% calories from fat); 6gProtein; 24g Carbohydrate; 4mg Cholesterol; 548mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates



Nutr. Assoc. : 26367 0 0 0 0 0 0 0 0 0 1034


Baked Whole Garlic with French Bread

Recipe By :Serving Size : 4 Preparation Time :2:00Categories : Appetizer Baked

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 cloves garlic -- left whole2 tablespoons olive oil

OR2 tablespoons clarified butter

1/8 teaspoon salt

1/8 teaspoon black pepper1 French bread loaf -- sliced and heated6 ounces cream cheese or soft cheese (optional)

OR1/2 cup butter -- softened

Heat the oven to 350 F. Trim the tops of the garlic heads, leaving them whole but� removing about 1/4 inch. Remove excess dry skins. Rub the heads with a little ofthe butter or oil and put in a very small baking dish or crock the size of thefour heads. Drizzle with the rest of the oil or butter, sprinkle with salt andpepper, cover loosely, reduce heat to 275 F and bake for 20 minutes. Remove cover� and bake for about 1 hour and 15 minutes. Slice and heat the French bread(optional) in the last 10 minutes of the baking garlic.

To serve: Spread French bread with soft creamy cheese (optional) or butter andsqueeze clove by clove onto the bread and spread it.

Description:"Barely sweet and mild roasted garlic spread on French bread slices."

Cuisine:"American"


Ratings : Cholesterol Rating 3 Complete Meal 2Complexity 1 Cost 1Fanciness 4 Fat Content 5

Looks 3 Serving Temperature 7

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NOTES : Each clove is squeezed out of its skin onto the bread. It can be served byitself with the bread or with butter, cream cheese or soft cheese.




Caramel-Pecan Sauce -- see recipe

BANANA FRITTERS1 1/2 quarts vegetable oil -- for frying1 cup self-rising flour

OR1 cup white flour

AND1/2 tablespoon baking powder

AND1/2 teaspoon salt

1 teaspoon baking powder2 teaspoons granulated sugar2 eggs

1/4 cup milk1/3 cup coarsely chopped pecans -- toasted

2 large bananas -- cut crosswise into 1-inch pieces

TO COOK: Prepare Caramel-Pecan Sauce recipe.

For the fritters, heat oven to 200 F. Heat oil to 365 F in a 4-quart saucepan. Mix� � next 6 fritter ingredients in a bowl. Working in batches to avoid overcrowding,dip banana pieces into this batter, then carefully lower them into the hot oil.Fry in batches, 4 to 6 pieces at a time, until golden brown, about 5 minutes.Drain fritters on paper towels; transfer to a heatproof platter and keep them warmin the oven until ready to serve. (Can be kept warm in the oven up to 1/2 hour.)

TO SERVE: Dust fritters with confectioners' sugar. Spoon a portion of Caramel-Pecan Sauce onto each dessert plate. Arrange 3 fritters in each pool of sauce andserve immediately.

Description:"An extravagantly rich dessert."

Cuisine:"American"

Source:"Cook's Magazine May 1990"

Ratings : Cholesterol Rating 7 Cost 2Depth 2 Difficulty 5Fanciness 7 Fat Content 8Good for Crowds 5 Intricacy 3Kid Appeal 10 Looks 5Portability 3 Richness 8

Serving Temperature 8 Sweetness 10

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Per serving: 3510 Calories (kcal); 361g Total Fat; (90% calories from fat); 9gProtein; 73g Carbohydrate; 165mg Cholesterol; 1054mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 72 Fat;2 Other Carbohydrates

NOTES : These fritters are sweet and satisfying enough to enjoy with merely adusting of confectioners' sugar; the sauce is an added luxury.



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 20148 0 0


Caramel-Pecan Sauce

Recipe By :

Serving Size : 4 Preparation Time :0:20Categories : Dessert Fall

Sauce SimmeredSpring Summer


1/2 cup granulated sugar2 teaspoons light corn syrup

3/4 cup heavy cream1 tablespoon butter

1/2 teaspoon vanilla extract

1/4 cup coarsely chopped pecans -- toasted

TO COOK: Bring sugar, corn syrup, and 1/4 cup water to boil in a small heavy-bottomed saucepan. Simmer until the sugar mixture is amber colored, about 10minutes. Off heat, carefully stir in 1 tablespoon hot water, then the cream.Return mixture to boil over low heat; simmer, stirring constantly until saucethickens, about 4 minutes. Remove from heat and stir in butter, vanilla extract,and pecans. (Can be covered and refrigerated up to 2 weeks.)

TO SERVE: Spoon a portion of Caramel-Pecan Sauce onto each dessert plate. Arrangefritters in each pool. Or spoon a portion of the sauce over ice cream or cake.

Cuisine:

"American"Source:"Cook's Magazine May 1990"

Ratings : Cholesterol Rating 8 Cost 5Depth 7 Difficulty 3Fanciness 7 Fat Content 8Good for Crowds 10 Intensity 8Intricacy 2 Kid Appeal 10Portability 10 Richness 10Serving Temperature 5 Sweetness 10

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Serving Ideas : Created for Banana Fritters, but equally good on ice cream orcake.

Nutr. Assoc. : 0 3927 0 0 0 20148




Barbecue Shrimp

Recipe By :Serving Size : 4 Preparation Time :0:15Categories : Appetizer Simmered

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound jumbo shrimp -- peeled and deveined

1/8 teaspoon salt1/4 pound butter

1 tablespoon Worcestershire sauce1 tablespoon lemon juice -- from 1/2 lemon

Ground black pepper1 loaf French bread -- to serve on the side

TO COOK AND SERVE: Sprinkle shrimp with 1/8 teaspoon salt. Heat butter over medium

heat until just melted. Add shrimp, Worcestershire sauce, lemon juice, 1/2tablespoon pepper, and 1 tablespoon water. Simmer, shaking pan constantly to keepthe sauce from separating until shrimp are cooked, about 4 minutes.

Serve immediately with plenty of French bread to sop up the rich sauce.

Description:"Simmered shrimp with a barbecue flavor from Worcestershire sauce."

Cuisine:"Creole"


Ratings : Cholesterol Rating 8 Complete Meal 3

Cost 8 Depth 7Difficulty 2 Fanciness 5Fat Content 5 Good for Crowds 10Intensity 3 Kid Appeal 7Looks 3 Portability 3Richness 8 Serving Temperature 7Tartness 3

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NOTES : Although the shrimp is not barbecued, the Worcestershire sauce gives it acomplex, almost smoky flavor. To keep the sauce emulsified, shake the skilletconstantly while the shrimp cook.Nutr. Assoc. : 0 0 0 0 0 0 0


Barbecued Lamb with Garlic-Mint Sauce



Recipe By :Serving Size : 6 Preparation Time :0:30Categories : Grilled Main Course

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup olive oil

1/4 cup minced fresh parsley1/4 cup minced fresh mint

1 clove garlic -- minced3 1/2 pounds leg of lamb, (3 1/2 to 4 pounds) -- boned and butterflied

Combine oil, parsley, mint, garlic, and salt and pepper to taste. Coat lamb withsome of this sauce and set aside.

Heat grill.

Grill lamb over medium coals 8 to 10 minutes per side for medium rare. Brush lambfrequently with remaining sauce while grilling. Brush again as soon as it isremoved from grill. Serve immediately.

Description:"Leg of lamb coated in olive oil, mint, parsley and garlic, andgrilled."


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Per serving: 803 Calories (kcal); 72g Total Fat; (80% calories from fat); 38gProtein; 1g Carbohydrate; 144mg Cholesterol; 120mg SodiumFood Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 0 3383 0 3895


Barley, Tomato, and Cucumber Salad with Yogurt Dressing

Recipe By :Serving Size : 6 Preparation Time :0:45Categories : Salad Side dish

Simmered SpringVegetable


Dill-Yogurt Dressing -- see recipe

BARLEY, TOMATO AND CUCUMBER SALAD1 cup rinsed pearl barley

Salt2 medium tomatoes -- cut into medium dice



1 medium cucumber -- peeled, seeded halved lengthwise and slicedthin crosswise3 medium scallions -- sliced thin crosswise10 Kalamata olives -- pitted and sliced thin

Ground black pepper

TO PREPARE: Make the Dill-Yogurt Dressing.

For the salad, bring 1 quart water to boil in a medium saucepan. Add barley and 1teaspoon salt; return to boil and simmer until barley is tender, about 30 minutes.Drain barley, then transfer to a large nonreactive bowl; cool slightly, addremaining ingredients, including Dill-Yogurt Dressing, 1 teaspoon salt, and 1/2teaspoon pepper; toss to combine. Chill. (Can be covered and refrigerated up to 4hours.)

Serve.

Description:"Cooked grain augmented with vegetables and olives."


Ratings : Cholesterol Rating 3 Complete Meal 5Cost 3 Depth 3Difficulty 2 Fanciness 7Fat Content 5 Good for Crowds 10Intensity 8 Intricacy 2Kid Appeal 7 Looks 7Portability 10 Richness 7Serving Temperature 5 Tartness 8

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Per serving: 255 Calories (kcal); 13g Total Fat; (45% calories from fat); 5gProtein; 31g Carbohydrate; 5mg Cholesterol; 119mg Sodium

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

NOTES : To make this salad, use pearl barley, which cooks in just 30 minutes.Nutr. Assoc. : 0 0 0 26027 0 0 0 0 26531 0


Dill-Yogurt Dressing

Recipe By :Serving Size : 6 Preparation Time :0:05

Categories : Salad Salad DressingSpring Summer


1/3 cup plain yogurt3 tablespoons sour cream

1/4 cup olive oil1/4 cup minced dill



Mix dressing ingredients in a small nonreactive bowl; set aside.

Make the Barley, Tomato, and Cucumber Salad (see recipe in the Entertain!cookbook) or another of your choice and toss in the Dill-Yogurt Dressing. Chill.Serve.

Description:"A cool, refreshing mixture that mates perfectly with cucumber."



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Serving Ideas : Would be especially welcome served with hot and spicy food.

Nutr. Assoc. : 0 0 0 20057


Bean Dip

Recipe By :Lisa DugoniServing Size : 24 Preparation Time :0:45Categories : Appetizer Baked

Dip

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup sour cream1 12-ounce package cream cheese20 drops Tabasco sauce

1/2 cup chopped green onions1 1 1/4-ounce package taco mix1 9-ounce can bean dip

1/2 cup grated Cheddar cheese -- or more1 14 1/2-ounce package tortilla chips -- serve alongside

Soften cream cheese. Mix all ingredients until smooth. Cover with Cheddar cheese.

Bake at 350 degrees F for 20 - 30 minutes. Serve with tortilla chips.

Description:"Canned bean dip enhanced with sour cream, cream cheese, Tabasco andonions; baked with a grated Cheddar topping."

Cuisine:"Central American"

Yield:"3 Cups"




Cost 1 Depth 2Difficulty 4 Fanciness 1Fat Content 1 Good for Crowds 10Intensity 4 Kid Appeal 5Looks 3 Portability 10Spicy Hotness 5

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Nutr. Assoc. : 0 473 0 0 5242 1246 0 5317


Bittersweet Chocolate Sherbet with Coconut-Rum Sauce

Recipe By :Serving Size : 4 Preparation Time :1:30Categories : Dessert Ice Cream

Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 ounces semisweet chocolate

1/3 cup granulated sugar1/2 cup light corn syrup1/2 cup cocoa

Coconut-Rum Sauce -- see recipe

PREPARATION: For the sherbet, cut chocolate into small pieces. In a mediumsaucepan, bring the sugar, 2 cups water, and corn syrup to a boil over mediumheat. Remove from heat and stir in chocolate. Let stand about 2 minutes, and thenwhisk until smooth. Sift the cocoa into a small bowl. Whisk syrup mixture intococoa gradually to prevent lumps from forming. Strain and cool completely.Transfer mixture to an ice-cream maker and freeze according to manufacturer'sinstructions.

Sherbet mixture can be prepared a few days ahead and refrigerated until freezingtime. Or freeze and transfer sherbet to an air-tight container. Keep frozen nolonger than 8 hours before serving.

Prepare the Coconut-Rum Sauce.

SERVING: Serve 2 scoops of sherbet topped with sauce.

Description:"Coconut-Rum Sauce makes this not-too-sweet sherbet just right forearly summer meals."

Cuisine:"American"


Ratings : Cholesterol Rating 8 Cost 5



Depth 7 Difficulty 2Fanciness 8 Fat Content 7Good for Crowds 7 Intensity 8Intricacy 5 Kid Appeal 5Looks 7 Portability 7Richness 3 Serving Temperature 0Sweetness 5 Tartness 7

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Per serving: 620 Calories (kcal); 36g Total Fat; (48% calories from fat); 10gProtein; 75g Carbohydrate; 221mg Cholesterol; 94mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 4Other Carbohydrates

NOTES : This sherbet has a deep chocolate flavor and is not excessively sweet. TheCoconut-Rum Sauce adds a tropical note for early summer meals.Nutr. Assoc. : 0 0 0 0 0


Coconut-Rum Sauce

Recipe By :Serving Size : 4 Preparation Time :0:20Categories : Dessert Sauce

Spring Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup coconut cream1 cup milk

4 egg yolks2 tablespoons white rum1 teaspoon vanilla extract

PREPARATION: In a medium saucepan, bring coconut cream and milk to a boil. In abowl, lightly beat the egg yolks. Gradually whisk the hot milk mixture into theyolks. Return mixture to the saucepan and cook over low heat, stirring constantly,until thick enough to coat the back of a spoon, about 3 minutes. Strain into abowl and cool. Stir in rum and vanilla.

Sauce can be prepared 2 days ahead and stored, covered, in the refrigerator.

Description:"This tropical sauce is great on Bittersweet Chocolate Sherbet."

Cuisine:"Caribbean"


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Per serving: 314 Calories (kcal); 28g Total Fat; (81% calories from fat); 7gProtein; 7g Carbohydrate; 221mg Cholesterol; 39mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat;0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


Blender Hollandaise

Recipe By :Serving Size : 10 Preparation Time :0:05Categories : Sauce

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 egg yolks1 1/2 tablespoons lemon juice

1/4 teaspoon saltDash cayenne pepper or white pepper

1 tablespoon water -- boiling1/2 cup butter -- hot but not brown

Put yolks, lemon juice and seasonings in blender. Heat butter and waterseparately, taking great care not to burn the butter. Blend egg mixture on highfor about half a minute, then with blender still on high, add boiling water andhalf of the butter, very slowly and in a steady stream, then the rest of thebutter can be added more quickly. The heat from the boiling water and the hotbutter should cook the yolks and create a satin-smooth mixture. Serve immediatelyor keep warm in a bowl set in another bowl of hot water.

Description:"A quick version of the versatile, rich, lemony egg sauce."

Cuisine:"French"


Yield:"1 1/4 Cups"

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Per serving: 106 Calories (kcal); 11g Total Fat; (94% calories from fat); 1gProtein; trace Carbohydrate; 110mg Cholesterol; 150mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 OtherCarbohydrates

Nutr. Assoc. : 0 0 0 272 0 0


Bourbon Pork Chops with Dried Fruit



Recipe By :Serving Size : 4 Preparation Time :0:45Categories : Entr e Fall�

Main Course Winter


6 ounces dried apricot halves2 tablespoons chopped fresh parsley1 clove garlic

1/3 cup raisins1/2 cup bourbon

Pinch salt1/8 teaspoon cayenne pepper

4 1-inch thick pork chops-center cut -- about 6 ounces each3/4 cup beef stock

PREPARATION: Chop apricots and parsley. Mince the garlic. Combine apricots,parsley, garlic, raisins, 2 tablespoons bourbon, salt, and cayenne.

Make a pocket in each chop by cutting horizontally into side. Stuff chops with theapricot mixture. Recipe can be made a few hours ahead.

COOKING AND SERVING: Heat a heavy frying pan over medium heat. Add the pork chops,beef stock, and 1/4 cup of water and cook, partially covered, for 20 minutes.Remove cover and continue cooking chops, turning once, until browned, about 5minutes. Add the remaining 6 tablespoons bourbon, cook until it evaporates, andserve.

Description:"Braised and browned chops stuffed with goodies."


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Per serving: 445 Calories (kcal); 15g Total Fat; (35% calories from fat); 25gProtein; 36g Carbohydrate; 74mg Cholesterol; 464mg SodiumFood Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 1 Fat;0 Other Carbohydrates

NOTES : Apricots, raisins, and cayenne pepper make this hearty pork chop dishtruly distinctive.Nutr. Assoc. : 0 0 0 0 0 0 0 4563 0


Braised Soft-Shell Crabs with Tomatoes and Basil

Recipe By :Serving Size : 4 Preparation Time :0:45Categories : Appetizer Entr e�

First Course Main CourseSaut ed Simmered�Spring




1/2 cup white flour1/8 teaspoon cayenne pepper

SaltWhite pepper or black pepper -- ground

8 medium soft-shell crabs -- cleaned1/2 cup milk

1/4 cup olive oil2 tablespoons butter1 medium clove garlic -- minced2 medium shallots -- minced1 cup dry white wine1 tablespoon lemon juice from 1/2 lemon1 16-ounce can Italian plum tomatoes -- drained chopped coarse

1/4 cup fresh basil, loosely packed -- julienned reserve 1tablespoon for garnish

TO PREPARE: Clean the soft-shell crabs.

Mix first 2 ingredients plus 1 teaspoon salt, 1/4 teaspoon white pepper, and 1/4teaspoon black pepper to make seasoned flour. Dip each soft-shell crab in themilk, then dredge in the seasoned flour.

TO COOK: Heat 2 tablespoons oil in a large nonreactive skillet. Working in batchesto avoid overcrowding and adding remaining 2 tablespoons oil as necessary, saut� soft-shell crabs, turning once, until golden brown, about 6 minutes. Remove crabs;cover and keep them warm. Discard pan drippings.

Heat 1 tablespoon butter in the now empty skillet. Add garlic and shallots; saut� until fragrant, about 1 minute. Add wine and lemon juice; simmer until liquidreduces to 1/2 cup, about 4 minutes. Add tomatoes and basil; bring to simmer.Return soft-shell crabs to the skillet; cover and simmer to blend flavors, about 6

minutes. Remove from heat, swirl in remaining 1 tablespoon butter; season with 1/4teaspoon salt and 1/4 teaspoon black pepper or to taste.

TO SERVE: Transfer 2 soft-shell crabs and a portion of the sauce to each warmdinner plate. Garnish with reserved basil and serve immediately.

Description:"Saut ed crabs in a lightly cooked tomato sauce accented with lemon�and white wine."

Cuisine:"American"


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Per serving: 981 Calories (kcal); 56g Total Fat; (54% calories from fat); 26gProtein; 82g Carbohydrate; 110mg Cholesterol; 2322mg SodiumFood Exchanges: 5 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 10 Fat; 0Other Carbohydrates

NOTES : Chef Dirk Zephir often braises soft-shell crabs in a mixture of tomatoesand white wine that can be used to sauce a side dish of your favorite pasta.Nutr. Assoc. : 0 0 0 2130706543 5027 0 0 0 0 0 0 797 3773 2153 0




Brown Sauce


Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoons butter4 teaspoons cornstarch2 teaspoons granulated sugar1 cup water, chicken or beef stock, or any

combination3 tablespoons soy sauce

In saucepan melt butter, stir in cornstarch dissolved in water, sugar and soy

sauce. Cook and stir until thickened and translucent.

Description:"A tasty sauce for egg foo yung, meats and croquettes."

Cuisine:"Chinese"


Yield:"1 1/2 Cups"

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Per serving: 27 Calories (kcal); 2g Total Fat; (65% calories from fat); traceProtein; 2g Carbohydrate; 5mg Cholesterol; 456mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

NOTES : You can add mushrooms and serve over hamburger patties for Salisburysteak.Nutr. Assoc. : 0 0 0 342 0


Cabbage Salad

Recipe By :Serving Size : 9 Preparation Time :24:00Categories : Salad


1/2 head green cabbage -- chopped or sliced1 3-ounce package chicken ramen3 scallions -- sliced2 tablespoons sesame seeds -- toasted



1/2 cup slivered almonds -- toasted

DRESSING2 tablespoons granulated sugar3 tablespoons vinegar

1/2 cup oilOR

1/4 tablespoon oil (1/4 to 2 tablespoons)

AND2 tablespoons sesame oil

1/2 teaspoon salt1/4 teaspoon black pepper

1 teaspoon hot chili oil (optional)

To make dressing, put sugar, vinegar, salt and pepper in a large bowl and whiskuntil sugar dissolves. Whisk in oils until well blended.

Add cabbage and green onions. Toss to mix. Cover and refrigerate overnight.Mixture will wilt and decrease in volume.

About 4 hours before serving, crumble uncooked noodles over cabbage mixture.

Sprinkle with flavor/seasoning packet and toss to mix well.

Cover and refrigerate. Noodles will soften as they absorb moisture.

Just before serving add almonds and sesame seeds and toss to mix.

Preparation Time: More than a day

Description:"An Oriental spicy slaw that needs to sit for a day."

Cuisine:"Chinese"

Source:

"Earth Kitchen Cookbook by Dee Bell"Yield:"3 Cups"

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Per serving: 227 Calories (kcal); 19g Total Fat; (74% calories from fat); 3gProtein; 12g Carbohydrate; 0mg Cholesterol; 308mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 2415 357 0 0 0 0 0 0 0 0 0 2130706543 0 2130706543 0 0 4267


Caesar Salad

Recipe By :Serving Size : 4 Preparation Time :0:10Categories : Salad Spring

Summer



Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 egg -- coddled1 clove garlic4 anchovies2 small romaine lettuce heads -- washed, dried, coarsely chopped2 drops Worcestershire sauce

1/2 cup olive oil

3 tablespoons red wine vinegar1/4 teaspoon yellow mustard powder

1 teaspoon salt1/4 cup freshly grated Parmesan cheese

1 cup croutons

Boil the egg for 1 minute (or just drop it into water that has boiled and let itsit off of the heat while you prepare the rest). Rub a large wooden bowl with thegarlic clove, to completely coat the bowl with its juices. Heat the anchovies justa little. Drizzle a little of the olive oil down the sides of the bowl. When itgets to the bottom, use it to mash the anchovies to a paste. Slowly add the restof the oil to the anchovy paste, then stir in the Worcestershire, the mustardpowder, the salt and a little black pepper. Slowly add the red wine vinegar, then

drop the egg in, then the lemon juice and stir until all is well-mixed. Add thelettuce, croutons and the Parmesan cheese. Toss well to mix. Serve.

Description:"Romaine, croutons, Parmesan cheese and a lot of flavor."

Cuisine:"Italian"


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Protein; 16g Carbohydrate; 54mg Cholesterol; 871mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat;0 Other Carbohydrates

NOTES : A few of the fancy restaurants prepare this salad at the table. Give it atry if you want to add a little entertainment to a dinner party, but have all theingredients pre-measured out into little cups and bring it all out on a tray withthe egg resting in its boiled water. You can microwave the anchovies for a verybrief time to make them easier to mash.Nutr. Assoc. : 0 0 0 26576 0 0 0 938 0 20086 0


Canned Clam Fritters

Recipe By :Dee BellServing Size : 15 Preparation Time :0:15Categories : Appetizer Fried

Griddle Main Course




1 egg -- well beaten1/2 teaspoon salt1/8 teaspoon black pepper2/3 cup white flour

1 teaspoon baking powder1/4 cup canned clam broth or milk -- or combination

1 tablespoon butter -- melted1 cup minced canned clams -- drained, liquid reserved

Oil or clarified butter -- for the griddle

MIX TOGETHER FOR TOPPING1/4 cup sour cream

OR1/4 cup yogurt

1 teaspoon dill, tarragon or thyme

Gently mix all ingredients together, adding the clams last. Drop 2 heapingtablespoonfuls per fritter onto a hot greased griddle or an iron skillet. Whenbubbles break, turn the fritters.

Serve warm with a dollop of herbed sour cream, yogurt or tartar sauce.

Description:"Clam pancakes."

Cuisine:"American"

Yield:"15 Pancakes"

Ratings : Complete Meal 7 Complexity 0Cost 3 Difficulty 1Fanciness 4 Fat Content 2Kid Appeal 2 Looks 4Serving Temperature 9

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Per serving: 56 Calories (kcal); 2g Total Fat; (34% calories from fat); 4gProtein; 5g Carbohydrate; 24mg Cholesterol; 138mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

NOTES : Make these about half the size if serving as appetizers, and serve themaround a bowl of the herbed yogurt or sour cream so people can dip them.Nutr. Assoc. : 0 0 0 0 0 386 0 2450 2130706543 0 0 1394 0 2130706543 3061


Cantaloupe with Ice Cream

Recipe By :Serving Size : 2 Preparation Time :0:05Categories : Breakfast Dessert

Fruit Dessert Ice CreamSummer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 whole cantaloupe -- ripe



4 scoops vanilla ice cream2 sprigs mint -- for garnish (opt.)

Cut melon in half, remove seeds and fill cavities with equal amounts of ice cream.Serve immediately with mint sprig garnish (optional).

Description:"Simple melon with vanilla ice cream."

Cuisine:"American"


Ratings : Cholesterol Rating 3 Complete Meal 4Complexity 0 Cost 3Depth 5 Difficulty 7Fanciness 0 Fat Content 5Good for Crowds 10 Kid Appeal 8Serving Temperature 1

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Protein; 54g Carbohydrate; 58mg Cholesterol; 131mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 3 Fat; 2Other Carbohydrates

NOTES : If you have red raspberries, sprinkle a few on top of the ice cream for abeautiful dessert with simple elegance.Nutr. Assoc. : 0 0 4153


Caponata

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Appetizer Saut ed�

Simmered Vegetable

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 whole globe eggplant -- diced with peel1 onion -- coarsely chopped1 medium green bell pepper -- chopped

Salt -- to taste2 cloves garlic -- minced

1 cup tomato sauce1/4 cup olive oil3/4 cup tomato paste1/2 cup chopped salad olives

2 1/2 tablespoons granulated white sugar2 1/2 tablespoons vinegar

1/8 teaspoon dried oreganoBlack pepper -- to taste

1 Dash hot sauce1 1/2 tablespoons capers (optional)4 anchovy fillets -- chopped (optional)



Saut first 5 ingredients in oil in a large skillet. Add tomato sauce and next 5� ingredients; cover, reduce heat, and simmer 30 minutes, stirring frequently. Stirin hot sauce, oregano, and salt and pepper; chill 24 hours. Serve with crackers orthin slices of french bread.

Description:"Flavorful, aromatic and spicy eggplant and tomato spread for crackers

or bread."Cuisine:"Italian"

Yield:"4 1/2 Cups"

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Per serving: 146 Calories (kcal); 8g Total Fat; (47% calories from fat); 3gProtein; 18g Carbohydrate; 2mg Cholesterol; 559mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;1/2 Other Carbohydrates

NOTES : Deviations: Omit green pepper for people who don't care for them. It haslittle impact on the recipe and, indeed, may even improve it!

Additions: Add capers. If large, chop; if small, use whole.

Original recipe also called for chopped anchovy filets. Again, a matter of choice� four anchovy filets per quart of caponata doesn't add much power.

This is a highly flexible recipe that can be manipulated, stretched and playedwith as desired. In Italy, no two people make it exactly alike, so feel free tomake it work. Many think the real secret is the right blend of sugar and vinegar(balsamic)...i.e. the sweet and sour combination.Nutr. Assoc. : 26407 0 0 0 0 0 0 0 2678 652 0 0 0 0 2478 0


Caramel-Pecan Sauce

Recipe By :Serving Size : 4 Preparation Time :0:20Categories : Dessert Fall

Sauce SimmeredSpring Summer


1/2 cup granulated sugar2 teaspoons light corn syrup

3/4 cup heavy cream1 tablespoon butter

1/2 teaspoon vanilla extract1/4 cup coarsely chopped pecans -- toasted

TO COOK: Bring sugar, corn syrup, and 1/4 cup water to boil in a small heavy-bottomed saucepan. Simmer until the sugar mixture is amber colored, about 10



minutes. Off heat, carefully stir in 1 tablespoon hot water, then the cream.Return mixture to boil over low heat; simmer, stirring constantly until saucethickens, about 4 minutes. Remove from heat and stir in butter, vanilla extract,and pecans. (Can be covered and refrigerated up to 2 weeks.)

TO SERVE: Spoon a portion of Caramel-Pecan Sauce onto each dessert plate. Arrangefritters in each pool. Or spoon a portion of the sauce over ice cream or cake.

Cuisine:"American"


Ratings : Cholesterol Rating 8 Cost 5Depth 7 Difficulty 3Fanciness 7 Fat Content 8Good for Crowds 10 Intensity 8Intricacy 2 Kid Appeal 10Portability 10 Richness 10Serving Temperature 5 Sweetness 10

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Serving Ideas : Created for Banana Fritters, but equally good on ice cream orcake.

Nutr. Assoc. : 0 3927 0 0 0 20148


Carrots Saut ed with Bacon�


Side dish SpringSummer Vegetable


1 1/2 pounds carrots2 thin slices bacon -- 2 ounces3 1/2 tablespoons rendered duck fat, rendered goose fat

OR3 1/2 tablespoons butter

SaltFresh ground black pepper

2 teaspoons minced fresh parsley

PREPARATION: Trim, peel, and cut the carrots diagonally into thin slices. Cut thebacon into 1-inch pieces.



1/2 cup white cornmeal2 pounds catfish -- cleaned and skinned

In a saucepan, melt butter. Add onion and saut over low heat, stirring� frequently, until softened but not browned, 3 to 4 minutes. Add wine or vermouthand cook, uncovered, over medium heat until liquid is absorbed, about 5 minutes.Add cream and reduce over medium heat by 1/4, about 3 minutes.

Remove from heat and stir in parsley and mustard. Taste and season with salt andpepper. Set aside.

Heat oil in a deep-fat fryer to 370 F.�

Combine flour and cornmeal. Dry fish well with paper towels, season with salt andpepper, and then dredge in flour/cornmeal mixture. Carefully fry catfish untilgolden brown, about 4 minutes. Drain well on paper towels. Reheat sauce gently andserve with catfish.

Description:"Deep-fried catfish in a sauce of cream, wine and mustard."

Source:

"Cook's Magazine September 1984"

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Per serving: 630 Calories (kcal); 35g Total Fat; (51% calories from fat); 42gProtein; 31g Carbohydrate; 229mg Cholesterol; 280mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 51/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 3186 0 0 0 2130706543 2130706543 0 0 0


Chantilly Potatoes

Recipe By :Serving Size : 4 Preparation Time :1:30Categories : Baked Side dish

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------5 large potatoes -- cubed

1/2 cup milk

1/4 cup butter1/4 teaspoon salt1/8 teaspoon black pepper3/4 cup grated Swiss, Jarlsberg, or Gruy re cheese�3/4 cup whipping cream1/8 teaspoon paprika

Salt -- to tasteBlack pepper -- to taste

Make the mashed potatoes: Peel potatoes, cut into cubes and steam for about 20minutes or until tender. While potatoes are cooking, heat oven to 375 F. Remove�



potatoes from pan, remove water and place potatoes directly in pan with 2/3 of themilk, butter, salt and pepper. Mash over low heat until smooth. (or whip quicklywith electric beaters.) Remove from heat and fluff even more with a whisk whileadding the remaining milk very slowly. More milk may be needed relative to thetype of potatoes used. You are working towards a smooth, creamy consistency.

Prepare the Chantilly Potatoes:Spread the potatoes into a buttered baking dish.

Whip the cream into stiff peaks and gently fold in the grated cheese. Salt andpepper to taste, (relative to the amount of sodium in the cheese.) Smooth overmashed potatoes and bake for about 25 minutes until light, golden brown. Sprinklewith paprika and serve.

Description:"A rich casserole of mashed potatoes baked with a topping of whippedcream and cheese."


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NOTES : If you wish to increase the nutritional value, mix the potato water withpowdered milk until a rich taste is achieved, then substitute for 1/2 of the milkamount.Nutr. Assoc. : 2135 0 0 0 0 1466 0 0 0 0


Chicken Cacciatore

Recipe By :Dee BellServing Size : 4 Preparation Time :1:30Categories : Fowl Main Course

Saut ed Simmered�


1/4 cup olive oil

1/4 cup white flour1 medium chicken -- washed, cut into 8 pieces1 large onion -- diced2 cloves garlic -- minced fine1 small green bell pepper -- chopped, seeds removed1 1/2 cups sliced mushrooms -- cleaned3 tablespoons tomato paste2 cups fresh tomatoes -- peeled, seeded, chopped

OR2 cups canned tomatoes -- drained and chopped1 cup dry white wine or red wine



1 bay leaf1/2 teaspoon thyme1/4 teaspoon basil1/8 teaspoon marjoram

1 teaspoon salt1/4 teaspoon black pepper1/8 teaspoon paprika

2 tablespoons brandy (optional)

3 tablespoons minced parsley -- for garnish (optional)

Dust chicken pieces with flour and brown in olive oil in a large skillet or heavycooking pot. Remove pieces from pan and stir chopped onion into oil. When onionturns clear, add minced garlic. When onions are a light golden color, addmushrooms, then half of the wine. Stir until all the pan juices and bits areincorporated into the wine. Stir in tomato paste until well mixed, then add therest of the wine, peppers, tomatoes, herbs, paprika and salt. Place chicken backin the pan, taking care to cover the pieces with the tomato mixture. Cover andsimmer for about 50 minutes, or place, covered, in 375 F oven for 50 minutes, then� uncovered for 15 minutes. If you have brandy, sprinkle it over the top along withthe chopped parsley. Serve with plain pasta or pasta tossed with butter andParmesan.

Description:"Chicken simmered in tomatoes, wine and Italian seasonings."

Cuisine:"Italian"

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Per serving: 1555 Calories (kcal); 107g Total Fat; (65% calories from fat); 111gProtein; 19g Carbohydrate; 512mg Cholesterol; 1237mg SodiumFood Exchanges: 1/2 Grain(Starch); 15 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 12 Fat;0 Other Carbohydrates

Nutr. Assoc. : 0 0 2602 2566 0 0 4977 0 2130706543 0 2470 3186 2160 0 0 00 0 0 2330 20066


Chicken Fata

Recipe By :Hanadi RifaeServing Size : 6 Preparation Time :1:30Categories : Christmas Fowl

Main Course Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 chicken -- boiled well3 small pita breads -- cubed, dried in the oven or fried3 tablespoons butter1 1/2 cups rice -- soaked in water

3/4 pound dried angel-hair pasta

SAUCE



2 cups yogurt -- or more to taste1 clove garlic -- crushed; or more to taste

1/4 teaspoon salt -- or to taste1/3 cup tahini -- or to taste

Fry the dry angel-hair pasta in butter until golden, then add the rice and stir.Add enough water and cook until al dente and rice is tender. In a casserole dish,spread the rice, then the bread cubes. Mix the sauce ingredients to your liking

and pour on the bread just before serving. Arrange the deboned chicken on top andserve.

Description:"A layered casserole of rice and noodles, pita bread, yogurt sauce andboiled chicken."


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Food Exchanges: 6 1/2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat;0 Other Carbohydrates

Nutr. Assoc. : 0 20156 0 0 2053 0 0 0 0 0 0


Chicken Kiev

Recipe By :Jack LigonServing Size : 4 Preparation Time :0:30

Categories : Fowl FriedMain Course

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 chicken breasts

MIX TOGETHER

1 cup fine dry breadcrumbs or cracker meal2 teaspoons parsley

1/2 teaspoon garlic powder2 teaspoons tarragon2 teaspoons chives

1 egg3 tablespoons butter3 tablespoons fresh lemon juice -- from 1 lemon

Fill a bowl full of either very fine cracker crumbs (straight Saltines; notanything weird) or very fine dry breadcrumbs. Add to this some parsley, chives,garlic powder and just a little tarragon. Coat chicken breasts with egg, then inthe crumb mixture. Melt lots of butter in a heavy pan, moderate heat works best tobrown, and cook the chicken without burning it or drying it out. Turn piecesfrequently (2 - 3 times each side).



After first side is done and while second side is cooking, sprinkle a little lemonjuice on that side. Repeat each time you turn the pieces, trying not to get thelemon juice in the butter, just on the chicken; as the butter and lemon juicetogether make a lot of muss and fuss and noise. You will need to add butter onceor twice more while cooking. Takes about 15 - 20 minutes to cook altogether.

Description:"Chicken parts rolled in herbed breadcrumbs, fried in butter and

drizzled with lemon juice."Cuisine:"Russian"

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Per serving: 455 Calories (kcal); 25g Total Fat; (49% calories from fat); 35gProtein; 21g Carbohydrate; 163mg Cholesterol; 427mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;0 Other Carbohydrates

Nutr. Assoc. : 324 0 0 20080 0 0 0 0 0 0 0


Chicken Marengo

Recipe By :Dee BellServing Size : 4 Preparation Time :1:30Categories : Fowl Main Course

Simmered


1 whole frying chicken -- cut into pieces4 cloves garlic -- crushed2 tablespoons olive oil

1/2 small onion -- thinly sliced1/4 teaspoon dried thyme

OR1/2 teaspoon fresh thyme

1 teaspoon salt1/8 teaspoon black pepper1/2 cup dry white wine

1 cup Italian plum tomatoes -- peeled, cored, chopped1 tablespoon tomato paste

1/2 small onion -- thinly sliced

1 tablespoon butter1/2 pound mushrooms -- sliced3/4 cup black olives -- pitted1/2 lemon -- juiced

Saut onions and crushed garlic cloves in a kettle or deep iron skillet in olive� oil until lightly browned; remove and brown chicken pieces well on all sides. Mixtogether tomato paste and chopped tomatoes, stir in wine, browned onions andgarlic, and seasonings (except parsley). Top chicken pieces with liquids mixture.Cover tightly and simmer for 45 minutes. As the chicken is simmering, in aseparate skillet saut the remaining onions and mushrooms in butter until golden.�



Add olives and lemon juice to the mixture. Add this to the top of the chicken inthe kettle, cover and cook another 15 - 20 minutes. Sprinkle with parsley andserve. Or, even better, prepare this a day ahead and the flavors will be furtherenhanced.

Description:"Aromatic casserole of chicken simmered in wine, tomatoes, and garlic,with added onions, mushrooms and olives."

Cuisine:"French"

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Per serving: 735 Calories (kcal); 52g Total Fat; (65% calories from fat); 50gProtein; 12g Carbohydrate; 243mg Cholesterol; 1008mg SodiumFood Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat;0 Other Carbohydrates

NOTES : This is an adaptation of the dish made for Napoleon after the battle ofMarengo.Nutr. Assoc. : 5562 0 0 0 0 0 2130706543 0 0 0 3773 0 0 0 0 0 0


Chicken Perfection

Recipe By :Susan CarlisleServing Size : 4 Preparation Time :0:30Categories : Fowl Main Course

Pasta SauceSaut ed Simmered�

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 large fresh tomatoes -- each sliced into 8 wedges1 cup peas -- thawed1 tablespoon oil4 boneless chicken breasts -- skinless2 cloves garlic -- skin left on2 cups heavy cream1 teaspoon finely chopped parsley1 teaspoon finely chopped basil4 tablespoons finely chopped shallots

Salt -- to tasteBlack pepper -- to taste

1/2 teaspoon Dijon mustard12 ounces lasagna noodles -- cooked and kept hot

1/3 cup grated Parmesan cheese -- or more as garnish

Defrost frozen peas and set in warm water. Cut each tomato into 8 wedges.

Heat oil in a heavy skillet over medium high heat. Add garlic in its skin andchicken and saut , turning once, until chicken is done; about 5 minutes per side.� Remove chicken from the skillet and hold on a warm platter covered with foil.

Remove the cooked garlic from its skin and mash in the pan. Add shallots and cook



until tender but not brown; about 2 to 3 minutes. Add cream and continue cookinguntil the cream is reduced to a nice sauce. Add the parsley, basil and mustard.Season with salt and pepper to taste. Return the chicken to the pan and heatthrough.

On individual dinner plates, divide into equal portions. For each portion, placeone piece of chicken on the pasta and top with the sauce. Garnish each plate with6 wedges of tomato evenly spaced around the plate. Space little mounds of peas

between the tomato slices. Top the dish with Parmesan cheese.

Description:"Saut ed chicken simmered in a rich herb-cream sauce, served over�noodles with fresh tomato slices, peas and a Parmesan garnish."

Cuisine:"American"

Ratings : Cholesterol Rating 4 Complete Meal 7Complexity 4 Cost 4Depth 4 Difficulty 3Good for Crowds 5 Kid Appeal 6Portability 1 Richness 8Serving Temperature 10

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Per serving: 975 Calories (kcal); 53g Total Fat; (48% calories from fat); 46gProtein; 79g Carbohydrate; 237mg Cholesterol; 271mg SodiumFood Exchanges: 4 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9 1/2Fat; 0 Other Carbohydrates

NOTES : A rich and delicious way to show off the summer bounty of ripe tomatoes.Nutr. Assoc. : 0 0 0 2313 0 0 2682 26049 4902 0 0 0 0 0


Chicken Rago t�

Recipe By :Riny BosServing Size : 6 Preparation Time :1:30Categories : Fowl Main Course

Sauce Simmered

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 whole chicken -- reserve stock1 onion

1/8 teaspoon mace

2 teaspoons thyme -- or more to taste2 teaspoons whole black peppercorns -- or more to taste8 ounces mushrooms -- quartered6 tablespoons butter

3/4 cup white wheat flour1 quart chicken stock -- reserved from boiling chicken2 chicken bouillon cubes1 teaspoon Worcestershire sauce -- or more to taste

3/4 cup whipping cream -- or more to taste

Wash the chicken and remove the inside. Put the chicken in a pot and add just



enough water to cover it. Add the spices (onion, mace, thyme and peppercorns).Bring to a boil and simmer 1 hour.

Take the chicken out of the pot, let it cool and remove the meat. Cut the meat inpieces. Strain the freshly-made chicken stock. Keep a little over a quart and addthe bouillon cubes to it. Store the rest for another use.

Wash the mushrooms, boil them for 5 minutes in some broth and cut them in fourths.

To make the sauce: Melt the butter on a very low heat and stir in the flour.Slowly add the chicken stock making sure to remove all flour lumps by stirringrapidly and constantly. Increase heat to medium, stirring until sauce thickens.Add to taste: pepper, Worcestershire sauce and whipping cream.

Add the chicken pieces and mushrooms to the sauce. Serve immediately.

Description:"Chicken stewed in spiced water and served in a mushroom, cream andWorcestershire sauce."

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Per serving: 838 Calories (kcal); 62g Total Fat; (67% calories from fat); 47gProtein; 19g Carbohydrate; 298mg Cholesterol; 1993mg SodiumFood Exchanges: 1 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 5534 0 2570 0 0


Chicken Saut with Curry and Basil�

Recipe By :Serving Size : 4 Preparation Time :0:15Categories : Entr e Main Course�

Saut ed Simmered�Summer Winter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 clove garlic2 tablespoons butter4 large boned and skinned chicken breasts, about 1

1/2 poundsOR

6 medium chicken breasts -- boned and skinnedSaltFresh ground pepper

1/3 cup heavy cream1 1/2 teaspoons curry powder

1/2 cup loosely packed fresh basilRice (optional)

GARNISHES-USE ANY OR ALL



Chopped peanutsRaisinsChutneyYogurtChopped scallions

COOKING: Chop the garlic. Melt butter in a large frying pan over medium-high heat.Sprinkle chicken with salt and pepper and cook, turning once, until golden brown,

about 4 minutes. Add garlic and continue cooking for 30 seconds. Stir in 1/4 cupof the cream and 2 tablespoons water. Reduce heat to medium, cover, and simmeruntil chicken is cooked through, about 10 minutes. Transfer chicken to a servingplate and keep warm. Whisk in remaining cream and curry powder and bring to asimmer. Shred the basil leaves and add them to the pan. Season to taste with saltand pepper.

SERVING: Pour sauce over the chicken breasts and serve with rice and currycondiments if desired.

Description:"Browned skinless chicken breasts in cream-curry sauce."

Cuisine:

"Indian"Source:"Cook's Magazine May 1988"

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NOTES : BASIL: Bocaccio and Keats recount versions of the story of Lisabetta,whose tears watered the pot of basil where her lover's head lay buried. The broad,

shiny green leaves, exude the aroma of Italy-and pesto and tomato sauces areevidence for this. But the versatile herb is a fixture of several European andAsian cuisines.Nutr. Assoc. : 0 0 2130706543 0 0 0 0 0 0 3332 0 0 0 0 0 0 0 0


Chirmol Tomato Sauce

Recipe By :Serving Size : 3 Preparation Time :0:45Categories : Sauce Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 large tomatoes1 medium clove garlic

1/2 small onion1/4 tablespoon salt1/2 teaspoon dried red pepper flakes

PREPARATION: Peel, core, and chop the tomatoes and put them into a medium



saucepan. Mince the garlic, peel and coarsely chop the onion, and add each to thesaucepan, along with 1/4 teaspoon salt, red pepper flakes, and 1/4 cup water.

COOKING: Bring the liquid to a boil, reduce heat to low, and simmer, uncovered,until vegetables are cooked through, about 10 minutes. Transfer contents ofsaucepan to a food processor fitted with the metal blade, or to a blender, andpur e. Return sauce to the saucepan and simmer until slightly thickened, about 10� minutes. (Can cover and refrigerate up to 2 days).

Description:"Spicy preparation of tomatoes and aromatic vegetables."

Cuisine:"Guatemalan"


Yield:"1 1/2 Cups"

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Per serving: 34 Calories (kcal); trace Total Fat; (9% calories from fat); 1g

Protein; 8g Carbohydrate; 0mg Cholesterol; 545mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 4714


Chocolate Lovers Caramel Squares

Recipe By :

Serving Size : 36 Preparation Time :1:30Categories : Candy Christmas

Dessert

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 package semisweet chocolate chips -- any kind2 tablespoons shortening30 caramel candies -- Kraft preferred2 tablespoons water3 tablespoons butter1 cup peanuts or walnuts

Melt chocolate chips and shortening over pan of hot water. Spread evenly on bottomof baking pan lined with aluminum foil. Place in refrigerator until firm; about 15minutes. Melt caramels, butter, and water over hot water. Add nuts and spread overchocolate. Refrigerate until firm. Pour remaining chocolate over caramels. Let setfor about 1 hour. Cut into 1" squares.

Description:"Candies made of layered chocolate, caramel and nuts."

Cuisine:"American"

Yield:



"36 Squares"Ratings : Cholesterol Rating 4 Complete Meal 1

Complexity 2 Cost 5Depth 5 Difficulty 1Fanciness 8 Fat Content 6Good for Crowds 10 Intensity 5Serving Temperature 4 Sweetness 8

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Per serving: 89 Calories (kcal); 6g Total Fat; (54% calories from fat); 1gProtein; 9g Carbohydrate; 3mg Cholesterol; 62mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 0 0 251 0 0 4407


Chocolate Marble Terrine

Recipe By :Serving Size : 12 Preparation Time :24:00Categories : Dessert


DARK CHOCOLATE MOUSSE8 ounces semisweet chocolate4 tablespoons butter

1/2 cup heavy cream1 tablespoon cognac

WHITE CHOCOLATE MOUSSE

12 ounces white chocolate6 tablespoons butter

2/3 cup heavy cream1 tablespoon cognac

CHOCOLATE SAUCE

1/2 pound semisweet chocolate1 cup granulated sugar

1/3 cup light corn syrup

MERINGUE

3 egg whites1/3 cup granulated sugar

PREPARATION: Butter a 1 1/2-quart terrine mold or loaf pan and line with plasticwrap.

For the Dark Chocolate Mousse, cut chocolate and butter into small pieces andcombine in a bowl. In a medium saucepan, bring about 2 inches of water to asimmer. Remove pan from heat. Set the bowl of chocolate over the hot water andstir until chocolate has melted. Cool, and then add the cream, 2 tablespoons at atime, stirring well. Stir in the cognac. Cover mixture with plastic and let stand



at room temperature until firm and cool, at least 2 hours. Do not refrigerate.

For the White Chocolate Mousse, follow the procedure above, substituting whitechocolate for the semisweet.

For the Chocolate Sauce, cut chocolate into small pieces. In a saucepan, combinesugar, corn syrup, and 1 cup water, and bring to a boil. Remove from heat and stirin chocolate. Let chocolate mixture stand 2 minutes, and then whisk until smooth.

Set aside to cool.

Recipe can be prepared to this point a day ahead.

For the meringue, in a medium saucepan, bring about 2 inches of water to a simmer.Combine egg whites and sugar in the bowl of an electric mixer or in a large bowl.Set bowl over the simmering water and gently whisk until egg whites are warm andsugar is dissolved, about 3 minutes. Remove bowl from simmering water, and usingthe whisk attachment of mixer, whip until meringue is cool and stiff peaks form,about 7 minutes. Set aside.

Beat White Chocolate Mousse on medium speed until lightened in texture and color,about 3 minutes. Repeat with Dark Chocolate Mousse. Immediately fold 1/3 of the

meringue into the Dark Chocolate Mousse; 2/3 of the meringue into the WhiteChocolate Mousse.

Spoon the Dark Chocolate Mousse on top of the White Chocolate Mousse in one bowl.Using a spatula, marbleize the mixtures with about 6 turns of the spatula, beingcareful not to overmix. Gently pour mixture into the mold. Give mold several rapsagainst a towel-covered surface to level the mousse, and then cover with plasticwrap. Refrigerate for 8 hours or up to 2 days.

SERVING: Wrap the mold in a hot, wet cloth. Invert pan onto a cutting board andcut into 1-inch-thick slices with warm, dry knife. Spoon Chocolate Sauce ontodessert plates and gently lay slices on top.

Description:"A striking presentation of two mousses."

Cuisine:"French"


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Per serving: 609 Calories (kcal); 39g Total Fat; (53% calories from fat); 4gProtein; 71g Carbohydrate; 58mg Cholesterol; 140mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 4 1/2Other Carbohydrates

NOTES : This striking presentation utilizes two different chocolate mousses, onemade with semisweet chocolate and the other with white chocolate. To slice theterrine perfectly, use a very sharp, thin knife that has been rinsed in warm waterand wiped dry. Slices of the terrine can be served on pools of dark chocolatesauce; count on 3 to 4 tablespoons of sauce per serving.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0




Chocolate Mint Mousse


Categories : Pudding Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------8 ounces semisweet chocolate4 egg yolks

1/3 cup granulated sugar1/3 cup white cr me de menthe�

1 1/2 teaspoons unflavored gelatin (1/2 package)2 cups heavy cream

Fresh mint sprigs -- for garnish (optional)

PREPARATION: Chop the chocolate into small pieces and put into a bowl. In a mediumsaucepan, bring 2 inches of water to a simmer. Remove pan from heat. Set the bowlof chocolate over the hot water, stirring frequently until just melted. Removebowl from hot water. Cool.

Bring the water in the saucepan back to a simmer. In a large bowl or in the bowlof a standing mixer, combine the egg yolks, sugar, and cr me de menthe. Set bowl� over simmering water and whisk constantly until egg mixture is slightly thickened,about 3 minutes. Remove bowl from hot water. With mixer on medium speed, whisk theegg mixture until light and cool, about 4 minutes.

In a small saucepan, bring about 1 inch of water to a simmer. Put 1/4 cup of waterin a small bowl, sprinkle with gelatin, and let stand until softened, about 2

minutes. Remove pan of simmering water from heat and set bowl of softened gelatinin hot water until gelatin has melted, about 2 minutes.

Whip cream to soft peaks. Whisk gelatin into cool egg mixture, and then divideegg-gelatin mixture evenly between two bowls. Fold 1/2 of the whipped cream intoone of the bowls. Stir melted chocolate into second bowl and then fold inremaining whipped cream.

To layer the mousse, divide 1/2 of the Chocolate Mint Mouse between six individualgoblets. Spoon all of the mint mousse on top. Make a final layer using theremaining Chocolate Mint Mousse. Refrigerate until set, at least 2 hours. Recipecan be prepared and refrigerated 1 day ahead.

SERVING: Decorate with mint leaves, if desired.

Description:"An elegant summer dessert."

Cuisine:"French"


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Per serving: 597 Calories (kcal); 44g Total Fat; (66% calories from fat); 5gProtein; 45g Carbohydrate; 251mg Cholesterol; 43mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 21/2 Other Carbohydrates

NOTES : Mint is one of the few herbal flavorings that is compatible with chocolateand this refreshing blend shows up best in the Chocolate Mint Mousse.

For an elegant summer dessert, layer this mousse in individual goblets and topwith a sprig of mint.Nutr. Assoc. : 0 0 0 2974 20215 0 0


Chompipe en Mol (Turkey in Mol Sauce)� �

Recipe By :Serving Size : 10 Preparation Time :3:00Categories : Main Course

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 9-pound turkey (9 to 10 pounds)4 medium cloves garlic4 scallions2 teaspoons salt

Mol Sauce -- see recipe�

PREPARATION: To bone the turkey, remove the leg and second joints in one piece bycutting through the hip joints. Separate each thigh from the drumstick at thejoint. Wrap and refrigerate or freeze the drumsticks for another use.

Skin and bone the thighs and cut the meat into 2-inch cubes. Put the meat into a

bowl and set the bones aside for the broth. Remove the wings from the body at thejoint. Cut wings in half and set aside with the thigh bones.

Remove and discard the breast skin. With your fingers and a boning knife, loosenthe meat around the breastbone near the neck; then pull the breast meat loose fromthe carcass in one piece. Cut the breast in half and remove the center cartilage.Remove the fillets from the carcass, cut all of the breast meat into 2-inch cubes,and add it to the bowl along with the thigh meat. Discard the liver and set thecarcass, neck, and the remaining giblets aside for the broth.

COOKING: Put turkey meat into a cheesecloth bag, set bag aside. Put the carcass,wings, thigh bones, neck, and giblets into a 6-quart stockpot or Dutch oven. Peeland halve the garlic cloves. Cut the scallions into 2-inch lengths. Add the garlic

and scallions to the stockpot along with 2 teaspoons salt and 8 cups water. Bringwater to a boil, reduce heat, and simmer, uncovered, for 45 minutes.

Add the cubed turkey meat in the bag and simmer 20 minutes. Strain the stock intoa large bowl and set aside. Discard the carcass, wings, neck, thigh bones, andgiblets and set the turkey meat aside in a bowl. (Can cool, cover, and refrigeratestock and meat separately up to 3 days.)

Prepare the Mol Sauce, then stir in the cubed turkey meat and simmer until� tender, about 30 minutes longer. Stir in bread crumbs and simmer until saucethickens, about 5 minutes longer. (Can cover and refrigerate up to 2 days.)



SERVING: If prepared in advance, reheat. Serve warm.

Description:

"Boned turkey in a rich tomato sauce."Cuisine:"Guatemalan"


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Per serving: 621 Calories (kcal); 32g Total Fat; (47% calories from fat); 69gProtein; 11g Carbohydrate; 219mg Cholesterol; 1094mg SodiumFood Exchanges: 1/2 Grain(Starch); 9 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

NOTES : Chocolate is used here as a seasoning, and it plays a dual role: coloringagent, to darken the sauce; and flavoring, to add a slight bitter chocolate flavorto the dish. This mol is first cousin to the Mexican version that is usually made� with chicken, and occasionally with pork.Nutr. Assoc. : 5332 0 0 0 0


Mol Sauce�


Categories : Fall GrilledSauce Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 medium pasilla chili1 Guajillo chili1 teaspoon salt

1/2 cup pumpkin seeds or squash seeds (2 ounces)1/2 cup sesame seeds

1 3-inch long cinnamon stick2 medium tomatoes

1 large onion1 teaspoon dried red pepper flakes

1/4 teaspoon fresh ground black pepper1/2 teaspoon granulated sugar

1 ounce unsweetened chocolate1/4 cup dry bread crumbs

1 cup fresh turkey stockOR

1 cup chicken stock

Stem and seed the pasilla and guajillo chiles. Set the guajillo chile aside. Put



the pasilla chile, 1 teaspoon salt, and 1/2 cup water into a small saucepan. Bringwater to a boil and then simmer until the chile is soft, about 5 minutes. Setsaucepan aside off heat.

Put the pumpkin and sesame seeds, guajillo chile, and cinnamon stick into askillet and stir over medium heat until lightly browned, about 10 minutes.Transfer seeds and spices to a food processor and process until finely ground.Coarsely chop the tomatoes and add to the processor.

Adjust the oven rack to highest position and heat the broiler. Peel the garlic andonion and broil 3 inches from the element until charred, about 5 minutes. Transfervegetables to the food processor along with the pasilla chile and its liquid and 1cup of turkey stock. Pur e. Transfer pur e to a 6-quart stockpot with the� � remaining turkey stock, red pepper flakes, 1/4 teaspoon pepper, sugar, andchocolate. Bring liquid to a boil, and then simmer, stirring frequently, about 30minutes.

Serves: 8 to 10

Description:"Dense tomato-and-chile sauce given extra bite with unsweetened

chocolate."Cuisine:"Guatemalan"


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Per serving: 101 Calories (kcal); 6g Total Fat; (50% calories from fat); 3gProtein; 11g Carbohydrate; 0mg Cholesterol; 457mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

Nutr. Assoc. : 26543 26543 0 1215 0 2705 0 0 4714 0 0 0 0 2130706543 0 0


Christmas Tea

Recipe By :Donna BergeServing Size : 140 Preparation Time :0:05Categories : Beverage Christmas

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup instant tea mix2 cups Tang3 cups granulated white sugar

1/2 cup red hot candies1/2 teaspoon cloves

1 package Wyler's lemonade mix

Mix together. Store in air tight container.



To make one serving: Add 1 heaping teaspoon to 1 cup hot water.

Description:"A blend of instant tea, Tang, lemonade mix, sugar and spice."

Cuisine:"American"

Yield:"6 1/2 Cups"

Ratings : Depth 2 Difficulty 3Portability 10 Sweetness 9Tartness 9

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

Per serving: 22 Calories (kcal); trace Total Fat; (0% calories from fat); traceProtein; 6g Carbohydrate; 0mg Cholesterol; 1mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2Other Carbohydrates

NOTES : Makes a great gift for teachers. Put mix in pretty mug.Nutr. Assoc. : 3761 4298 1440 905868 0 3910


Chuck Roast in Wine

Recipe By :Serving Size : 5 Preparation Time :4:00Categories : Baked Main Course

Roasted

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------7 pounds chuck roast

4 cloves garlic -- minced1 teaspoon salt2 teaspoons parsley1 teaspoon black pepper2 teaspoons Italian seasoning1 cup red or white wine

Preheat oven to 350 F. Place foil in baking dish. Place frozen roast in foil, add� salt, pepper, garlic, parsley, and Italian seasoning. Add 1 cup red or white wineand wrap foil around tightly. Bake until done. Baking time may vary depending onsize of roast. You can adjust seasonings if you have a smaller roast.

Description:

"Chuck Roast smothered with red wine, wrapped in spices, herbs andfoil; then oven-baked."

Ratings : Cholesterol Rating 3 Complete Meal 3Cost 0 Depth 2Difficulty 1 Fanciness 3Fat Content 3 Kid Appeal 2Serving Temperature 9

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




Food Exchanges: 0 Grain(Starch); 14 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 1244


Cinnamon Wine Sauce


Winter


3/4 cup granulated sugar1 clove1 whole allspice

1 (2-inch stick) cinnamon1/4 cup red wine

PREPARATION AND COOKING: Put the sugar, clove, allspice, cinnamon, wine, and 2cups of water in a medium saucepan. Bring liquid to a boil, stirring to dissolvesugar. Reduce heat to low and simmer until mixture thickens slightly, 15 to 20minutes. Strain. (Can cover and refrigerate up to 2 weeks.)

Description:"Simple syrup of sugar in wine with sweet spices."



Yield:"2 Cups"

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Per serving: 66 Calories (kcal); trace Total Fat; (2% calories from fat); traceProtein; 16g Carbohydrate; 0mg Cholesterol; 6mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 OtherCarbohydrates

Nutr. Assoc. : 0 0 0 2130706543 0


Coconut Custard with Mango and Strawberry Sauces

Recipe By :Serving Size : 6 Preparation Time :4:00Categories : Dessert Pudding

Simmered Spring




MANGO SAUCE2 medium mangos (1 pound each) -- peeled, seeded pur ed and�

strained2 tablespoons dark or gold rum

STRAWBERRY SAUCE

1 pound strawberries (frozen) -- thawed, sweetened pur ed and� strained2 tablespoons dark or gold rum

3 cups fresh or canned coconut milk

1/2 cup granulated sugar1/4 cup cornstarch

TO PREPARE: For fresh coconut milk, follow the recipe in the Fabulous andFlavorful cookbook.

For the Mango Sauce, mix mango pur e and rum in a small nonreactive bowl. Chill.� (Can be refrigerated overnight.)

For the Strawberry Sauce, mix strawberry pur e and rum in a small nonreactive� bowl. Chill. (Can be refrigerated overnight.)

TO COOK: For the custard, mix cornstarch into sugar in a medium saucepan, thenstir in the coconut milk. Stirring constantly, bring to boil and simmer untilcustard coats the back of a spoon, about 4 minutes. Pour custard into twelve 1/2-cup molds; put a piece of plastic wrap directly on the surface of each custard toprevent a skin from forming. Refrigerate until firm, about 4 hours. (Can berefrigerated overnight.)

TO SERVE: Unmold 2 Coconut Custards onto each dessert plate. Serve with sauces.

Description:"An exquisitely beautiful, light, tart and fruity dessert."

Cuisine:"Puerto Rican"


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

Per serving: 448 Calories (kcal); 29g Total Fat; (57% calories from fat); 4gProtein; 45g Carbohydrate; 0mg Cholesterol; 21mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 6 Fat; 1Other Carbohydrates

NOTES : Called tembleque, meaning "shaky", this jelly-like custard istraditionally served with fruit sauces. Here it is teamed with spiked fruitpur es.�Nutr. Assoc. : 0 4088 3040 0 0 1436 3040 0 2741 0 0




Coconut-Rum Sauce

Recipe By :Serving Size : 4 Preparation Time :0:20Categories : Dessert Sauce

Spring Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup coconut cream1 cup milk4 egg yolks2 tablespoons white rum1 teaspoon vanilla extract

PREPARATION: In a medium saucepan, bring coconut cream and milk to a boil. In abowl, lightly beat the egg yolks. Gradually whisk the hot milk mixture into theyolks. Return mixture to the saucepan and cook over low heat, stirring constantly,

until thick enough to coat the back of a spoon, about 3 minutes. Strain into abowl and cool. Stir in rum and vanilla.

Sauce can be prepared 2 days ahead and stored, covered, in the refrigerator.

Description:"This tropical sauce is great on Bittersweet Chocolate Sherbet."

Cuisine:"Caribbean"

Source:

"Cook's Magazine May 1988"

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Nutr. Assoc. : 0 0 0 0 0


Cold Poached Whiting with Ginger


Main Course Winter




-------- ------------ --------------------------------FISH

3 pounds whiting (3-4 pounds) -- cleaned and scaled with headintact1 carrot -- sliced1 onion -- quartered1 stalk celery -- chopped2 quarts water

2 cups dry white wine2 teaspoons salt8 black peppercorns

GINGER SAUCE

1/2 cup heavy cream1/2 cup yogurt

1 tablespoon grated fresh ginger rootWhite pepper

1 head romaine lettuce (small) -- cut into chiffonade6 tablespoons light olive oil4 teaspoons lemon juice

Salt or pepper1 tablespoon thinly sliced scallions

Wrap whiting in a double thickness of cheesecloth and tie each end with string.

Select a poacher, roasting pan, or large baking dish, long enough to hold thefish. Add carrot, onion, celery, water, wine, and salt and peppercorns. Bring to asimmer on top of the stove. Lower whiting into liquid, turn heat down and gentlypoach, allowing 8 minutes per inch of thickness. (For example, if fish measures 2inches at its thickest point, cook for 16 minutes.) Cool fish in liquid.

For the sauce, whip cream until stiff. Fold in yogurt, ginger, and salt andpepper. Chill at least 30 minutes.

Unwrap cooled fish and scrape off and discard skin. Gently lift off fillets, placeon a plate, cover, and chill thoroughly.

Toss lettuce with oil, lemon juice, and salt and pepper to taste. Put lettuce onindividual serving plates or on one large platter, arrange whiting on top oflettuce, nap fish with sauce, and sprinkle with scallions.

Serves: 2 to 4

Description:"Fish poached with wine and savory vegetables, served chilled on a bedof lettuce with a sauce of cream, yogurt and fresh ginger."

Cuisine:"American"


Ratings : Cholesterol Rating 7 Cost 7Depth 7 Difficulty 3Fanciness 7 Good for Crowds 5Intensity 0 Intricacy 3Looks 7 Portability 3Richness 7 Serving Temperature 3



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Nutr. Assoc. : 0 1640 0 0 0 0 0 0 4437 0 0 0 0 20083 0 0 26576 986 0 04845


Country Spareribs

Recipe By :Paul Rumball-PetreServing Size : 4 Preparation Time :1:30Categories : Broiled Main Course

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups water1 cup vinegar

3/4 onion -- chopped6 cloves garlic -- chopped1 1/2 tablespoons Worcestershire sauce - Lea & Perrins

preferred3 tablespoons tomato ketchup1 tablespoon salt

1/4 teaspoon pepper1 bay leaf1 1/2 pounds beef spareribs

2 tablespoons cornstarch1 tablespoon red wine

Preheat oven to broiling temperature. Broil spareribs just until brown.

Meanwhile, combine remaining ingredients (except cornstarch and red wine) in asaucepan and boil for 10 minutes.

Dissolve the cornstarch in the red wine. Add to the sauce and cook, stirringconstantly, until it is slightly thickened.

Reduce oven temperature to 450 F. Lay the ribs in a large enough pan, at least 2� inches deep. Cover the ribs with the sauce and bake for 1 hour.

Description:"Spareribs baked in a delicious, thickened sauce of ketchup, onion,garlic, a hint of red wine, sweet and sour. A very tasty, but simplerecipe, good for a small party."

Cuisine:"American"

T(Baking Time):"1:00"

Ratings : Cholesterol Rating 3 Complete Meal 3Complexity 1 Depth 3



Per serving: 292 Calories (kcal); 5g Total Fat; (15% calories from fat); 9gProtein; 54g Carbohydrate; 12mg Cholesterol; 960mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat; 0Other Carbohydrates

NOTES : Please note: the broth is made with water and soy sauce or can be madewith vegetable stock, beef broth, or chicken stock.

Mushrooms are a nice addition.Nutr. Assoc. : 222 0 0 0 0 0 492 0 1582 0 1396 4428 0 0 2130706543


Cowboy Caviar

Recipe By :Donna BergeServing Size : 10 Preparation Time :2:00Categories : Dip


-------- ------------ --------------------------------1 cup canned black beans1 4 1/4-ounce can chopped black olives1 small onion -- chopped1 clove garlic -- crushed2 tablespoons oil2 tablespoons lime or lemon juice

1/4 teaspoon salt1/4 teaspoon dried red pepper flakes1/4 teaspoon cumin1/4 teaspoon pepper

2 eggs -- hard cooked, chopped6 green onions -- chopped

8 ounces cream cheese -- softenedCrackers or tortilla chips

Mix beans olives, onion, garlic, oil, juice and seasoning. Spread cream cheese ina low dish, such as a glass pie dish. Cover with bean mixture and spoon eggsaround outside, placing green onions in the center. Serve with crackers ortortilla chips. Chill 2 hours or more.

Description:"A flavorful dip of black beans, olives and spices layered over creamcheese; garnished with a ring of chopped egg and green onion. Funappetizer. Sometimes I wonder if this is why I get invited toparties."

Cuisine:"American"

Yield:"1 12-inch pie"

T(Chilling Time):"2:00"

Ratings : Cholesterol Rating 2 Complete Meal 2Cost 3 Depth 4Difficulty 2 Fanciness 3Fat Content 2 Good for Crowds 10Kid Appeal 5 Looks 8



Portability 10 Serving Temperature 2

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

Per serving: 153 Calories (kcal); 13g Total Fat; (72% calories from fat); 4gProtein; 7g Carbohydrate; 62mg Cholesterol; 286mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;0 Other Carbohydrates

NOTES : Tortilla chips or wheat crisps are great with this. Can be made the nightbefore.Nutr. Assoc. : 26506 2678 0 0 0 822 0 4714 0 0 0 0 0 0


Cranberry and Orange Relish in Sweet-Potato Cups

Recipe By :Serving Size : 12 Preparation Time :0:45Categories : Appetizer Christmas

Fried ThanksgivingVegetable Winter


CRANBERRY AND ORANGE RELISH1 orange1 small lemon2 teaspoons fresh coriander1 cup cranberries2 teaspoons grated fresh ginger root1 teaspoon maple syrup

SWEET POTATO BASKETS

1 large sweet potato5 cups peanut oil -- for frying4 small fresh mint leaves -- for garnish

PREPARATION: For the Cranberry and Orange Relish, with a sharp knife, remove theorange zest and then peel the orange, cutting right down to the flesh to removeall the white pith. Cut sections from membrane. With a knife, remove zest fromlemon in strips. Chop coriander. Process the orange zest, orange sections, lemonzest, coriander, cranberries, and ginger briefly in a food processor. The relishshould retain some texture, not be reduced to a pur e. Stir in the syrup.�

Relish can be made 1 day ahead.

COOKING AND SERVING: Peel potato and cut off 12 very thin slices. In a deep fryeror large, heavy pot, heat the oil to 350 F. Put a potato slice into a potato-�basket maker. Or put a slice into a 2-ounce ladle and insert a 1-ounce ladle intothe 2-ounce ladle, pressing the slice into a cup shape. Holding the ladles orpotato-basket maker together submerge into the hot oil and cook potato for 1minute. Remove from oil. Carefully separate the ladles and remove potato cup.Drain on paper towels. Repeat.

Fill each cup with Cranberry and Orange Relish and top with a mint leaf.



Description:"A charming holiday garnish."

Cuisine:"American"



Cost 2 Depth 7Difficulty 3 Fanciness 8Fat Content 5 Freeze-ability 2Good for Crowds 3 Intensity 10Intricacy 3 Kid Appeal 8Looks 7 Portability 3Richness 3 Serving Temperature 7Sweetness 7 Tartness 10

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

Per serving: 23 Calories (kcal); trace Total Fat; (2% calories from fat); traceProtein; 6g Carbohydrate; 0mg Cholesterol; 2mg Sodium


Nutr. Assoc. : 0 0 0 0 0 20083 0 0 0 0 2130706543 0


Creamed Celery on Toast

Recipe By :Dee BellServing Size : 4 Preparation Time :0:15

Categories : Main Course Saut ed�Simmered Vegetable

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 tablespoon butter1 small onion -- chopped1 cup celery -- chopped1 cup White Sauce - Medium -- see recipe

1/2 cup chicken broth4 slices bread -- toasted

Prepare White Sauce, either with all milk or using chicken broth in place of halfof the milk. Saut onion and celery in butter until tender. Add to the White� Sauce. Season to taste with salt and black pepper. Toast bread. Cut on thediagonal and lay each piece on a plate separating the diagonals slightly. Pourequal amounts of the celery mixture over each piece of cut toast.

Description:"Saut ed onions and celery in a white sauce."�

Cuisine:"American"




Complexity 1 Cost 1Fanciness 1 Fat Content 2

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

Per serving: 215 Calories (kcal); 12g Total Fat; (49% calories from fat); 6gProtein; 22g Carbohydrate; 32mg Cholesterol; 375mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0

Other Carbohydrates

NOTES : When making the White Sauce, you can replace half of the milk with chickenbroth for more flavor.Nutr. Assoc. : 0 0 0 0 0 0


White Sauce - Medium


Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup milk2 tablespoons white flour2 tablespoons butter

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

This is a good consistency for creamed vegetables, gravy, diced meats and eggdishes.

Description:"A basic versatile milk sauce."

Cuisine:"American"

Yield:"1 cup"

Ratings : Cholesterol Rating 3 Complexity 0Cost 0 Depth 1Difficulty 1 Fanciness 2Fat Content 5 Kid Appeal 10


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NOTES : Basic and modifiable, this sauce can become a cheese sauce or a rich heavycream sauce; just add grated cheese or cream until you have achieved the depth of



flavor needed.

For those with cholesterol restrictions, it can be made with lowfat milk andmargarine.Nutr. Assoc. : 0 0 0


Creamy Honey-Lime Dressing

Recipe By :Dee BellServing Size : 4 Preparation Time :0:20Categories : Salad Dressing Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup plain yogurt

OR1 cup sour cream

2 tablespoons honey2 teaspoons lime juice

1/8 teaspoon powdered ginger

Mix all ingredients together with a whisk, adding ginger last. If you want evenmore zing, add a little more lime juice. Chill for at least 15 minutes. Drizzleover fresh fruit and serve.

Description:"A creamy, zingy dressing for fresh fruit."

Cuisine:"American"

Yield:

"1 Cup"Ratings : Cholesterol Rating 3 Complete Meal 1

Complexity 1 Cost 2Depth 4 Fanciness 6Fat Content 3 Good for Crowds 10Intensity 3

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

Per serving: 71 Calories (kcal); 2g Total Fat; (24% calories from fat); 2gProtein; 12g Carbohydrate; 8mg Cholesterol; 29mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1Other Carbohydrates

Nutr. Assoc. : 4523 0 2130706543 0 0 631


Curried Shrimp with Coconut Milk

Recipe By :Trisha BenedictServing Size : 4 Preparation Time :0:45Categories : Main Course Sauce



Dee's Little White Cloud Dumplings

Recipe By :Dee BellServing Size : 8 Preparation Time :0:15Categories : Main Course Soups and Stews

Winter


-------- ------------ --------------------------------2 cups white flour1 teaspoon salt3 teaspoons baking powder3 tablespoons shortening or butter

3/4 cup milk

Sift flour, salt and baking powder together. Rub in shortening with pastry cutter,knife or finger tips. Add milk a little at a time to make a soft dough. These aredropped a tablespoon at a time on the top of chicken or meat stews, or cannedbroth with shaved vegetables during the last 15 or 20 minutes of cooking. The stewor soup must be boiling with the dumplings spooned on top and covered tightly thenleft undisturbed for 7 minutes. Remove lid and cook uncovered for 5 minutes.

Description:"Fluffy flour dumplings for stew, soup or to fortify canned broth."

Cuisine:"German"

Yield:"16 Dumplings"

Ratings : Cholesterol Rating 2 Complete Meal 3Complexity 1 Cost 1Difficulty 1 Fat Content 3Good for Crowds 5 Kid Appeal 10Serving Temperature 10

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

Per serving: 171 Calories (kcal); 6g Total Fat; (31% calories from fat); 4gProtein; 25g Carbohydrate; 3mg Cholesterol; 461mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

NOTES : Whether you are making chicken or meat stew from scratch or puttingtogether a quick version of soup or broth from cans in the cupboard, thesedumplings will add substance to the dish.Nutr. Assoc. : 0 0 0 1368 0


Deviled Eggs

Recipe By :Dee BellServing Size : 8 Preparation Time :0:20Categories : Appetizer Main Course

Vegetarian

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 eggs -- hard boiled



4 teaspoons mayonnaise3/4 teaspoon mustard - preferably French's

1 teaspoon rice vinegar, cider vinegar, or leftoverpickle juice

3/4 teaspoon granulated sugar1/8 teaspoon salt

Paprika -- for garnish

Hard-boil eggs at least 15 minutes. Run under cold water and peel. Cut in half andscoop out hard yolks. Place yolks in a bowl and smash with a fork. Add allingredients (except paprika), including salt to taste. Mix well and spoon backinto egg white halves. Sprinkle with paprika. Chill for at least 5 minutes andserve.

Description:"Hard-boiled eggs with a zingy, flavor-enhanced smooth yolk."

Cuisine:"American"

Ratings : Cholesterol Rating 3 Complete Meal 4Complexity 1 Cost 2Difficulty 1 Fanciness 5

Fat Content 2 Good for Crowds 10Kid Appeal 10 Portability 9Serving Temperature 3

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

Per serving: 51 Calories (kcal); 4g Total Fat; (72% calories from fat); 3gProtein; 1g Carbohydrate; 94mg Cholesterol; 80mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

NOTES : Most deviled egg recipes contain no sweet and no vinegar. This recipe hasa balanced amount of both so that nothing overpowers the final taste.

This was a quick, inexpensive dinner for our family, served on the side with whiterice that we spooned into individual bowls with butter, brown sugar and milk. Aschildren we loved it, as adults...well, it's quick.Nutr. Assoc. : 0 0 943 4733 0 0 0


Diane's Chicken Salad

Recipe By :Lisa DugoniServing Size : 4 Preparation Time :0:10Categories : Fowl Salad

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 large head green leaf lettuce or lettuce -- washed, dried1 small red bell pepper -- sliced1 6-ounce can mandarin oranges -- drained

1/3 cup sliced almonds -- toasted2 cups shredded chicken -- cooked2 avocados -- sliced1 cup croutons



Shake up all ingredients in a jar.

Description:"A rice vinegar, sesame oil, onion, mustard and spice dressing."

Cuisine:"American"

Yield:"2 Cups"

Ratings : Cholesterol Rating 0 Cost 4Depth 5 Difficulty 1Fanciness 5 Fat Content 6Kid Appeal 3 Portability 10Sweetness 4 Tartness 4

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Per serving: 337 Calories (kcal); 34g Total Fat; (88% calories from fat); traceProtein; 10g Carbohydrate; 0mg Cholesterol; 267mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 1/2Other Carbohydrates

Serving Ideas : Great on Diane's Chicken Salad, see recipe in this cookbook.

Nutr. Assoc. : 652 0 0 0 0 26084 3155 0 0 0


Diane's Dressing

Recipe By :Lisa DugoniServing Size : 8 Preparation Time :0:10Categories : Salad Salad Dressing


1/3 cup granulated white sugar1 teaspoon salt1 teaspoon mustard powder

1/3 cup cider vinegar1 cup olive oil -- NOT extra virgin

1/4 cup finely grated yellow onions -- use smallest grater soonion is mush

1/2 teaspoon summer savory -- made by Spice Islands4 tablespoons sesame oil

6 tablespoons rice vinegar -- Nakano natural, not seasoned

Shake up all ingredients in a jar.

Description:"A rice vinegar, sesame oil, onion, mustard and spice dressing."

Cuisine:"American"

Yield:"2 Cups"



Ratings : Cholesterol Rating 0 Cost 4Depth 5 Difficulty 1Fanciness 5 Fat Content 6Kid Appeal 3 Portability 10Sweetness 4 Tartness 4

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

Per serving: 337 Calories (kcal); 34g Total Fat; (88% calories from fat); traceProtein; 10g Carbohydrate; 0mg Cholesterol; 267mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 1/2Other Carbohydrates

Serving Ideas : Great on Diane's Chicken Salad, see recipe in this cookbook.

Nutr. Assoc. : 652 0 0 0 0 26084 3155 0 0 0


Dill-Yogurt Dressing

Recipe By :Serving Size : 6 Preparation Time :0:05Categories : Salad Salad Dressing

Spring Summer


1/3 cup plain yogurt3 tablespoons sour cream

1/4 cup olive oil

1/4 cup minced dill

Mix dressing ingredients in a small nonreactive bowl; set aside.

Make the Barley, Tomato, and Cucumber Salad (see recipe in the Entertain!cookbook) or another of your choice and toss in the Dill-Yogurt Dressing. Chill.Serve.

Description:"A cool, refreshing mixture that mates perfectly with cucumber."


Source:

"Cook's Magazine April 1990"

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Serving Ideas : Would be especially welcome served with hot and spicy food.



Nutr. Assoc. : 0 0 0 20057


Dried Beef Dip

Recipe By :Sid OrrikServing Size : 8 Preparation Time :0:45Categories : Appetizer Baked

Dip

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup boiling water -- approximate measure5 ounces dried beef8 ounces cream cheese -- softened to room temperature8 ounces sour cream

1/3 cup chopped walnuts1 14 1/2-ounce package tortilla chips

Preheat oven to 350 F. Pour boiling water over beef and drain at once - pat dry -� chop. Combine cheese, cream, beef and put into greased baking dish. Sprinkle withnuts. Bake for 30 minutes - or until hot; serve hot with tortilla chips.

Description:"A hot hors d'oeuvre dip of dried beef, cream cheese, sour cream andwalnuts. Served with tortilla chips."

Cuisine:"American"

Yield:"2 Cups"


Complexity 2 Cost 4Depth 3 Fat Content 10Good for Crowds 10 Kid Appeal 10Portability 3 Serving Temperature 10

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NOTES : Passed down in the family.

Nutr. Assoc. : 0 0 0 0 0 5317


Duchess Potatoes

Recipe By :Dee BellServing Size : 4 Preparation Time :0:45Categories : Broiled Side dish



Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 large potatoes -- scrubbed, peeled cubed4 tablespoons butter2 teaspoons milk2 egg yolks

3/4 teaspoon salt

1/8 teaspoon white pepper (optional)Pinch cardamom (optional)

MIX TOGETHER

1 egg -- well beaten1/2 teaspoon water -- cold1/8 teaspoon paprika

Steam potatoes until tender, about 20 minutes. Test with a fork. Mash addingbutter, milk, seasoning to taste, then egg yolks. Try not to allow potatoes tocool very much. Spoon into heaping, rounded individual patties onto a butteredcookie sheet, or use a pastry bag to make spiraling puffs. Brush with egg andwater mixture.

Brown until light golden under a broiler for about 5 minutes. Sprinkle withpaprika and serve.

Description:"Mashed potatoes and eggs, formed into shapes and delicately broiledto a golden brown."

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

Per serving: 295 Calories (kcal); 15g Total Fat; (46% calories from fat); 7gProtein; 34g Carbohydrate; 184mg Cholesterol; 547mg SodiumFood Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

NOTES : These elegant potatoes can be altered with finely diced onion saut ed to a� golden brown, or minced green or red bell pepper, a little grated cheese orduxelle.Nutr. Assoc. : 2135 0 0 0 0 1630 253 0 0 0 0 0


Duck Stew

Recipe By :

Serving Size : 6 Preparation Time :24:00Categories : Fall Soups and Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 (4-5 lbs) ducks (2 wings, 2 boned half

breasts, 2 legs) -- cut into 6 pieces, carcasses, necks,gizzards and livers reserved

1/4 cup water2 carrots -- peeled and sliced 1/4-inch thick



2 onions -- peeled and quartered1 teaspoon dried thyme4 cloves garlic -- peeled

Salt or pepper1 tablespoon red wine vinegar1 750-milliliter bottle Beaujolais or light red wine

White flour1 cup Duck Stock -- (see recipe)

3 sprigs fresh parsley1 bay leaf

1/2 pound slab bacon -- cut in half1 pound mushrooms -- quartered

1/4 cup chopped fresh parsley

The day before, trim duck, removing as much fat as possible. In a large saucepan,slowly bring all fat and duck skin to a boil with water. Simmer until waterevaporates and fat is rendered, 30 to 40 minutes. Set aside shriveled fat piecesand reserve rendered fat to brown duck.

In a large bowl, marinate duck pieces with carrots, onions, thyme, garlic, saltand pepper, vinegar, and wine. Cover and marinate 24 hours in a cool (50 to 55�

F) place or in the warmest part of the refrigerator.�

Strain duck pieces and vegetables over a mixing bowl to catch liquid for at least15 minutes. Dry duck pieces with paper towels.

In 2 large frying pans, heat 2 tablespoons rendered duck fat over medium heat.Dredge duck pieces with flour, shaking off excess flour, and saut duck meat until� crusty brown, 10 to 15 minutes. Transfer to a platter, draining off all but 1/4cup grease.

In the same frying pans, saut vegetables over medium heat, stirring occasionally,� 5 minutes. Drain.

Put duck pieces on top of vegetables in both frying pans, pour reserved liquid andDuck Stock into pans, and bring to a boil. Add salt and pepper, parsley sprigs,bay leaf, and garlic from marinade. Cover and simmer over low heat until duckbreasts are tender, about 1 hour. Remove breasts and set aside and continuecooking legs until tender, 30 to 60 minutes additional.

Cut livers into small pieces and whir in a food processor or blender. Force liversthrough a fine-mesh sieve and set aside.

With a slotted spoon, transfer duck pieces to a baking dish. Discard vegetables.Cover baking dish with foil and keep warm in a 150 F oven.�

Combine liquids from both frying pans and set pan over medium heat so that only

half the surface of the liquid is directly above heat and bubbles gently and otherhalf stands still. Spoon out fat as it surfaces and continue cooking until sauceis slightly syrupy, about 30 minutes.

In a saucepan, cover slab bacon with cold water and bring to a boil. Simmer 10minutes and then dry with paper towels. Cut bacon in 1/2-inch slices, then into1/4-inch strips. In a frying pan, brown bacon slowly and set aside. Reserve fat inpan.

Saut mushrooms in reserved bacon fat over medium heat, about 3 minutes. Sprinkle� with salt and pepper.



Whisk sauce into liver paste and reheat over medium heat. Adjust seasonings.Garnish duck pieces with mushrooms and bacon and sprinkle with chopped parsley.Serve sauce over duck or pass separately.

Yields: 4 to 6

Description:

"Rendered duck simmered with savory vegetables, bacon and mushrooms inred wine."

Cuisine:"American"


Ratings : Cholesterol Rating 7 Complete Meal 3Cost 8 Depth 7Difficulty 7 Fanciness 7Good for Crowds 5 Intensity 8Looks 3 Portability 3Richness 8 Serving Temperature 8

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

Per serving: 2118 Calories (kcal); 189g Total Fat; (83% calories from fat); 64gProtein; 18g Carbohydrate; 357mg Cholesterol; 1001mg SodiumFood Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 32 1/2Fat; 0 Other Carbohydrates

NOTES : Duck substitutes for the traditional chicken or beef in this red-winestew. Don't be afraid to use ducks skimming the sauce after cooking removes the� fat.Nutr. Assoc. : 3200 0 0 0 0 0 0 0 1244 0 0 0 0 0 0 0


Duck Stock

Recipe By :Serving Size : 4 Preparation Time :1:30Categories : Fall Soups and Stews

Winter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 duck carcasses (necks and gizzards too) -- cut into small

pieces

3 tablespoons rendered duck fat2 carrots -- sliced2 stalks celery1 onion -- sliced

Salt or pepper3 sprigs fresh parsley

In a deep frying pan, brown carcasses, necks, and gizzards in duck fat until meatand bones are brown, 8 to 10 minutes. Transfer to a plate.

Saut vegetables in the same pan, stirring, until vegetables are slightly colored,�



about 5 minutes. Season with salt and pepper.

Transfer bones and meat back to frying pan and cover with water. Add parsley andcook, partially covered, over medium heat for about 1 hour.

Strain liquids and reduce until rich in taste and about 2 cups in volume. Defat.

Description:

"Rich preparation of browned carcass and savory vegetables."Cuisine:"French"


Yield:"2 Cups"

Ratings : Difficulty 5 Fanciness 5Good for Crowds 9 Intensity 7Intricacy 2 Richness 8Saltiness 7

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


Nutr. Assoc. : 0 3202 0 0 0 1326 1036


Duck Stock

Recipe By :Serving Size : 4 Preparation Time :1:30Categories : Fall Soups and Stews

Winter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 duck carcasses (necks and gizzards too) -- cut into small

pieces3 tablespoons rendered duck fat2 carrots -- sliced2 stalks celery1 onion -- sliced

Salt or pepper3 sprigs fresh parsley

In a deep frying pan, brown carcasses, necks, and gizzards in duck fat until meatand bones are brown, 8 to 10 minutes. Transfer to a plate.

Saut vegetables in the same pan, stirring, until vegetables are slightly colored,� about 5 minutes. Season with salt and pepper.

Transfer bones and meat back to frying pan and cover with water. Add parsley andcook, partially covered, over medium heat for about 1 hour.



Strain liquids and reduce until rich in taste and about 2 cups in volume. Defat.

Description:"Rich preparation of browned carcass and savory vegetables."

Cuisine:"French"

Source:

"Cook's Magazine September 1984"Yield:"2 Cups"

Ratings : Difficulty 5 Fanciness 5Good for Crowds 9 Intensity 7Intricacy 2 Richness 8Saltiness 7

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


Nutr. Assoc. : 0 3202 0 0 0 1326 1036


Egg Drop Soup

Recipe By :Dee BellServing Size : 4 Preparation Time :0:10Categories : First Course Soups and Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 cups chicken stock or canned chicken broth1 teaspoon soy sauce

1/2 teaspoon granulated sugar1/2 teaspoon lemon juice or rice vinegar (optional)

2 tablespoons cornstarch1/4 cup water

2 eggs -- well beatenSaltBlack pepper

1 chopped scallion -- for garnish (optional)

OR1 tablespoon grated carrot -- for garnish (optional)

Bring chicken broth to a boil. Add sugar and soy sauce.

Stir water mixture into the cornstarch mixture to remove all lumps and to make apaste.

Beat eggs well and set aside. When the broth boils, stir the well-blended pasteinto the broth and continue to stir until this thickens and turns translucent.With the mixture still boiling and stirring continuously, slowly dribble the egg



into the thickened soup. Add lemon (if you would like a little zip in this soup).Salt and pepper to taste, spoon into bowls and garnish with scallions or gratedcarrot (or both).

Description:"Hot chicken broth with small, swirled pieces of cooked egg."

Cuisine:"Chinese"

Yield:"4 1/4 Cups"

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

Per serving: 74 Calories (kcal); 2g Total Fat; (36% calories from fat); 4gProtein; 6g Carbohydrate; 94mg Cholesterol; 2262mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0Other Carbohydrates

NOTES : We like our egg drop soup full of egg. If you would like a moretraditional soup, cut the number of eggs in half and don't use lemon juice.Nutr. Assoc. : 342 0 0 797 0 0 0 0 0 4845 0 2130706543


Eggplant Parmesan

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Baked Entr e�

Fall VegetableWinter


-------- ------------ --------------------------------1 cup bread crumbs2 teaspoons dried oregano1 large globe eggplant -- sliced 3/8" thick

Olive oil1/4 cup olive oil

1 clove garlic -- minced1 medium onion -- chopped2 pounds tomatoes

OR2 large cans canned Italian plum tomatoes2 tablespoons tomato paste

1/2 teaspoon dried basil

SaltPepper

2 tablespoons chopped fresh parsley1/2 pound Mozzarella cheese

1 teaspoon dried basil1/3 cup Parmesan cheese

Preheat the oven to 350 F. Mix the breadcrumbs with the dried oregano. Brush the� eggplant slices with olive oil and coat them with the breadcrumb mixture. Lay themon a baking sheet in a single layer. Bake them, turning once or twice, until theybegin to brown and become fragrant.



Saut the olive oil, garlic and onion together until soft. Add the tomatoes and� tomato paste and simmer for 15 minutes until they become more saucy than runny.Toss in the basil and parsley, season with salt and pepper, and simmer for 3 or 4minutes more.

In a baking pan, layer: Sauce, eggplant, sauce, basil, Mozzarella and Parmesan,perhaps repeating the last five if you have a lot of eggplant. Drizzle with olive

oil and bake at 350 for 25-30 minutes, until brown and bubbling.�

Serves: 4 to 6

Description:"Baked eggplant with tomato sauce and Mozzarella cheese."

Cuisine:"Italian"

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

NOTES : The key feature of this version is baking the eggplant rather than fryingit soggy.Nutr. Assoc. : 0 0 26407 0 0 0 0 5296 0 2130706543 0 0 0 0 0 0 0 0


Fettuccine with Asparagus and Maltaise Cream

Recipe By :

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

Simmered Spring


3/4 pound fresh asparagus -- thin

MALTAISE CREAM SAUCE2 shallots1 tablespoon butter

1/3 cup dry white wine

1 cup heavy creamSaltFresh ground black pepper

1 small orange3 tablespoons butter -- cold

1/2 pound fresh fettuccine

OR6 ounces dried pasta

1/2 teaspoon lemon juice



PREPARATION: Trim and peel the asparagus, remove tips, and cut stalks into 1-inchlengths. Blanch asparagus, including tips, in a large pot of boiling, salted wateruntil tender, about 2 minutes. Drain, rinse under cold water, and drain again.

For the sauce, mince the shallots. Melt 1 tablespoon butter in a saucepan over lowheat. Add the shallots and saut until soft, about 2 minutes. Add the wine and� bring to a boil, stirring occasionally. Turn heat to medium and simmer untilliquid reduces to 3 tablespoons, about 3 minutes. Stir in the cream and bring to a

boil. Then simmer over medium heat, stirring occasionally, until mixture is thickenough to lightly coat the back of a spoon, about 4 minutes. Season sauce lightlywith salt and pepper.

Recipe can be made to this point one day ahead. Wrap and refrigerate asparagus andsauce separately.

COOKING AND SERVING: Grate 1 teaspoon orange zest. Squeeze 1/2 teaspoon orangejuice. Melt 1 tablespoon of the butter in a frying pan over medium-low heat. Addasparagus, season with salt and pepper, and saut until tender, about 2 minutes.� Remove a few asparagus tips from the pan and reserve for garnish.

Cook pasta in 4 quarts of boiling, salted water just until tender, about 2 minutes

for fresh pasta, or 5 to 8 minutes for dried. Drain well.

Reheat sauce over medium heat, stirring frequently. Stir in remaining 2tablespoons cold butter, the orange zest and juice and lemon juice over low heat.

Toss the pasta with the sauce and asparagus and transfer to a warm servingplatter. Garnish with asparagus tips.

Description:"Pasta with blanched asparagus, a wine cream sauce and an infusion oforange."

Cuisine:"Italian"


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Serving Ideas : Serve this as an appetizer or as a side dish for grilled chickenbreasts.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 3395 0 2130706543 0


Fish Fillets with Ginger and Soy

Recipe By :Serving Size : 12 Preparation Time :1:00Categories : Main Course Summer



Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------5 pounds fillets mackerel, about 10 fillets -- unskinned

OR5 pounds bluefish

OR

5 pounds baby Coho salmonOR

5 pounds black cod1 large onion2 cloves garlic6 tablespoons rice vinegar

1/4 cup granulated sugar4 cups light soy sauce

1/3 cup dark soy sauce3/4 teaspoon Chinese five-spice powder (heady anise

flavor)2 tablespoons peanut oil1 tablespoon minced fresh ginger root

1/2 tablespoon dark sesame oil -- Oriental2 scallions

PREPARATION: Cut fish fillets into 3-inch lengths. Slice the onion thinly. Chopthe garlic. In a bowl, mix the rice vinegar with the sugar, soy sauces, and five-spice powder and set aside.

Heat the peanut oil in a large, nonreactive frying pan. Add the ginger, onion, andgarlic and cook over medium-low heat until soft, about 4 minutes. Put the fishpieces, skin side down, in a single layer on top of the vegetables in the pan.Pour the soy mixture over the fish, add enough water just to cover (about 1 cup),and simmer until just cooked through, about 9 minutes. Transfer fish to a largeplatter and cool.

Bring soy cooking liquid to a boil and cook, stirring occasionally, until reducedto approximately 1 1/2 cups, about 10 minutes. Remove from heat, strain, and stirin sesame oil.

Remove skin and arrange fish on a serving platter. Pour liquid over the fish,cover, and refrigerate. Recipe can be made to this point several hours ahead.

SERVING: Bring fish to room temperature. Slice the scallions into rings andsprinkle over fish.

Description:"...the perfect warm-weather main course."

Cuisine:"Chinese"


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

Per serving: 301 Calories (kcal); 7g Total Fat; (20% calories from fat); 44gProtein; 15g Carbohydrate; 100mg Cholesterol; 3957mg SodiumFood Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2Fat; 1/2 Other Carbohydrates



Yield:"7 Cups"

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

Per serving: 44 Calories (kcal); trace Total Fat; (4% calories from fat); 1gProtein; 10g Carbohydrate; 0mg Cholesterol; 9mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0

Other Carbohydrates

NOTES : Try this with any combination of fruit you may have around, includingfrozen fruit. Let the fruit thaw and drain off the liquid, using only a verylittle of it to mix with the wine.Nutr. Assoc. : 0 26358 4980 166 0 0 0 1244 3466


Fresh Fruit Salad with Honey-Lime Dressing

Recipe By :Dee Bell

Serving Size : 10 Preparation Time :0:10Categories : Fruit Dessert Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------10 cups cubed fresh fruit -- peeled1 cup Creamy Honey-Lime Dressing -- see recipe

OR1 cup Honey-Lime Dressing -- see recipe

Use any combination of fresh fruit that you have around: berries, melon, peaches,pears, apples, bananas, pineapple. Drizzle with the dressing and gently toss, then

serve.

Cuisine:"American"

Ratings : Complete Meal 4 Complexity 1Cost 3 Good for Crowds 10Looks 8 Portability 10

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

Per serving: 328 Calories (kcal); 1g Total Fat; (3% calories from fat); 5gProtein; 80g Carbohydrate; 3mg Cholesterol; 20mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 0 Fat; 1 Other

Carbohydrates

NOTES : Any combination of fresh fruit, drizzled with either version of Honey-LimeDressing.Nutr. Assoc. : 4157 0 0 2130706543


Creamy Honey-Lime Dressing




Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup plain yogurt

OR1 cup sour cream2 tablespoons honey2 teaspoons lime juice

1/8 teaspoon powdered ginger

Mix all ingredients together with a whisk, adding ginger last. If you want evenmore zing, add a little more lime juice. Chill for at least 15 minutes. Drizzleover fresh fruit and serve.

Description:"A creamy, zingy dressing for fresh fruit."

Cuisine:

"American"Yield:"1 Cup"

Ratings : Cholesterol Rating 3 Complete Meal 1Complexity 1 Cost 2Depth 4 Fanciness 6Fat Content 3 Good for Crowds 10Intensity 3

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

Per serving: 71 Calories (kcal); 2g Total Fat; (24% calories from fat); 2gProtein; 12g Carbohydrate; 8mg Cholesterol; 29mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1

Other Carbohydrates

Nutr. Assoc. : 4523 0 2130706543 0 0 631


Honey-Lime Dressing



1/2 cup honey1/2 cup lime juice1/8 teaspoon powdered ginger

Slowly stir lime juice into honey until well mixed, adding ginger last. Chill forat least 15 minutes. Drizzle over fresh fruit and serve.



Description:"A zingy dressing for fresh fruit."

Cuisine:"American"

Yield:"1 Cup"



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

Per serving: 137 Calories (kcal); trace Total Fat; (0% calories from fat); traceProtein; 38g Carbohydrate; 0mg Cholesterol; 2mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2Other Carbohydrates

Nutr. Assoc. : 0 0 3617


Fresh Fruit Salad with Lemon-Lime and Cinnamon

Recipe By :Dee BellServing Size : 4 Preparation Time :0:10Categories : Fruit Dessert Summer


-------- ------------ --------------------------------4 cups cubed fresh fruit -- peeled1 tablespoon lemon juice1 tablespoon lime juice

1/8 teaspoon cinnamon2 tablespoons granulated sugar

Use any combination of fresh fruit that you have around: berries, melon, peaches,pears, apples, bananas, pineapple. Mix cinnamon and sugar together, sprinkle fruitwith the mixture, then drizzle fruit with juices and gently toss.

Cuisine:"American"

Ratings : Complete Meal 4 Complexity 1Cost 3 Good for Crowds 10Looks 8 Portability 10

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

Per serving: 271 Calories (kcal); trace Total Fat; (1% calories from fat); 4gProtein; 68g Carbohydrate; 0mg Cholesterol; 8mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 0 Fat; 1/2Other Carbohydrates



NOTES : Any combination of fresh fruit, drizzled with fresh lemon and lime juicesand spiced with cinnamon.Nutr. Assoc. : 4157 0 0 0 0


Fricass ed Chicken with Eggplant and Tomato�

Recipe By :Serving Size : 6 Preparation Time :1:30Categories : Main Course

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 globe eggplant -- cut in 1-inch cubes2 teaspoons dried oregano

1/2 teaspoon salt1/4 cup olive oil

1 whole chicken -- cut up into serving pieces4 cloves garlic -- peeled

2 tablespoons olive oil1/2 teaspoon salt

Freshly ground black pepper1/2 cup dry red wine

8 ounces Italian plum tomatoes -- canned, drained cut into 1/4-inchstrips, juice reserved

1/2 cup chopped fresh basil or fresh parsley3 red bell peppers

Preheat the oven to 350 F. Place the eggplant cubes in a large bowl, rub the� oregano over it, and toss with the initial salt and olive oil. Spread out on alarge cookie sheet and put in the oven. Bake, turning occasionally, for about 45minutes, until the cubes are shrunken and browning. Reserve for later.

In a large skillet, heat the olive oil and add the chicken pieces and garlic. Cookover a lively heat, turning the chicken pieces as they brown, until they'rebrowned on all sides (you might want to hold back the breast pieces until thefirst turn of the legs and thighs). If the garlic is browned to the point ofbitterness, remove it. Grind a healthy amount of pepper over the chicken, add saltand wine, and let the wine simmer down for a couple of minutes. Add the tomatostrips and juice, cover the pan, and cook over medium heat, turning the chickenonce or twice, until the chicken is done, about 25-30 minutes. If the tomatoescook down too much, add a little water; the object is to have a smooth but notrunny sauce at the end.

While the chicken is cooking, place whole red peppers over an open gas flame and

roast, turning as each side blackens but before it takes on white ashes. Placethem in a paper bag for 10 minutes, then wash the blackened skin off (it justslips off under running water). Cut the peppers in half, being careful to conservethe yummy liquid inside, and remove and discard the stem and seeds. Cut intostrips and reserve.

When the chicken is done, stir in the basil. Let rest, covered, for a minute, thenremove to a serving dish (or not). Just before serving, garnish with eggplant andpeppers.

Serves 4 to 6



Description:"One-stop eating: a substantial semi-Italian stew of chicken and manyvegetables."

Cuisine:"Italian"

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NOTES : You can give this dish a distinct Mediterranean accent with the additionof anchovies and olives. Either way, served with a nice loaf of bread and maybe agreen salad it makes an admirable supper.Nutr. Assoc. : 26407 0 0 0 0 0 0 0 0 0 0 3332 0


Fried Green Olives with Caper-Anchovy Stuffing

Recipe By :Serving Size : 10 Preparation Time :0:45Categories : Appetizer Fried


CAPER-ANCHOVY STUFFED OLIVES20 large green olives -- pitted2 teaspoons drained capers

4 anchovies -- minced2 teaspoons ground almonds or pine nuts1 large clove garlic -- minced

1/2 teaspoon ground cumin1/2 teaspoon paprika1/2 teaspoon dried thyme

Ground black pepper

WHIPPED EGG WHITE BATTER3/4 cup white flour

1 1/2 teaspoons baking powder1/8 teaspoon salt1/4 cup milk

2 tablespoons olive oil1 egg white -- whipped to soft peak

2 quarts olive oil -- for frying

TO PREPARE: For the olives, soak olives in 3 cups cold water for 20 minutes,changing water after 10 minutes. Drain olives and pat them dry.

Meanwhile, mix next 7 ingredients plus 1/4 teaspoon pepper in a small bowl to makethe filling. Use a small knife with a sharp point to stuff each soaked olive withabout 1/4 teaspoon of this filling.



For the batter, mix first 3 ingredients in a small bowl. Stir in milk, oil, and1/3 cup water. Fold in whipped egg whites.

TO COOK: Heat oven to 200 F. Heat oil in a Dutch oven or electric deep fryer to� 365 F. Dip each stuffed olive into the batter just before placing in the hot oil.� Working in batches to avoid overcrowding, fry olives until golden brown, about 2minutes. Drain olives on paper towels; transfer to a heatproof platter and keep

them warm in the oven until ready to serve. (Can be kept warm up to 1/2 hour.)

Serves: 5 to 10

Description:"A concentrated savory appetizer with sweet spices."


Source:"April 1990"

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

Per serving: 82 Calories (kcal); 4g Total Fat; (47% calories from fat); 2gProtein; 9g Carbohydrate; 2mg Cholesterol; 249mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

NOTES : The caper-anchovy stuffing intensifies the pungency of these olives, butyou can omit it and fry green olives that you purchase already stuffed withalmonds, onions, or pimientos. To leach salt from the brined olives, soak them inwater for at least 20 minutes.Nutr. Assoc. : 0 0 2478 0 20094 0 0 0 0 0 0 0 0 0 0 0 0 0 2130706543


Fritters with Cinnamon Wine Sauce

Recipe By :Serving Size : 10 Preparation Time :1:00Categories : Dessert Fried

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 tablespoons butter

2/3 cup white flour3 large eggs

3 cups corn oilCinnamon Wine Sauce -- see recipe

PREPARATION AND COOKING: Prepare the Cinnamon Wine Sauce.

For the fritters, cut the butter into small pieces. Bring 1/2 cup water to a boilwith the butter in a medium saucepan. Remove saucepan from heat, add the flour allat once, and beat vigorously with a wooden spoon to form a paste. Cool for 3minutes. Beat in eggs, one at time, thoroughly incorporating each egg beforeadding the next.



Heat the corn oil in a wok or deep skillet to 375 F. Working in batches, drop� rounded tablespoons of dough into the oil and fry until golden brown, about 1 1/2minutes on each side. Drain on paper towels. (Can keep fritters warm in a 250 F� oven up to 30 minutes.)

SERVING: Warm the sauce in a saucepan. Transfer dumplings to bowls and top withwarm sauce. Serve immediately.

Serves: 6 to 10

Description:"Deep-fried pastry fritters served with a spicy honey-infused sauce."



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


Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14 Fat; 1Other Carbohydrates

NOTES : These deep-fried pastry fritters, served with a clove, cinnamon, andhoney-infused sauce, are of Spanish origin. The sauce may be prepared several daysin advance, but the fritters should be fried shortly before serving.Nutr. Assoc. : 0 0 0 0 0


Cinnamon Wine Sauce


Winter


3/4 cup granulated sugar1 clove1 whole allspice1 (2-inch stick) cinnamon

1/4 cup red wine

PREPARATION AND COOKING: Put the sugar, clove, allspice, cinnamon, wine, and 2cups of water in a medium saucepan. Bring liquid to a boil, stirring to dissolvesugar. Reduce heat to low and simmer until mixture thickens slightly, 15 to 20minutes. Strain. (Can cover and refrigerate up to 2 weeks.)

Description:"Simple syrup of sugar in wine with sweet spices."


Source:



"Cook's Magazine September 1988"Yield:"2 Cups"

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

Per serving: 66 Calories (kcal); trace Total Fat; (2% calories from fat); traceProtein; 16g Carbohydrate; 0mg Cholesterol; 6mg Sodium


Nutr. Assoc. : 0 0 0 2130706543 0


Fruit Salad Berkeley


Categories : Dessert Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 pounds fresh fruit - whatever's good and fresh1 lime (optional)

SAUCE

1 tablespoon finely chopped fresh mint1 teaspoon brown sugar1 cup yogurt1 tablespoon honey

Dash balsamic vinegar (optional)

Peel (if you like) the fruit and cut it into spoon-size pieces. Juice the lime (ifusing) and toss the juice with the fruit.

Bruise the mint with the brown sugar- that is, grind them together until the mintuniformly darkens in color. If you have a mortar and pestle that's the perfectthing to use; otherwise use the back of a spoon on a cutting board. Mix with thehoney and yogurt, and add a few drops of balsamic vinegar to taste. (The object isto deepen the flavor of the sauce, not to make it taste like the vinegar.) Serveover the fruit.

Serves 6 to 8

Description:"Mixed fruits with a yogurt-mint sauce."


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

Per serving: 124 Calories (kcal); 2g Total Fat; (10% calories from fat); 1gProtein; 29g Carbohydrate; 4mg Cholesterol; 15mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1/2



Other Carbohydrates

NOTES : This is a fat-free dessert, a fruit salad with a mint sauce that willsatisfy the most hedonistic expectations. The balsamic vinegar is a "secretingredient" that is not identifiable in the finished product, but neverthelessadds a mysterious depth to the sauce.Nutr. Assoc. : 30 824 0 0 20062 0 0 0 2140


Game Hens a la Orange

Recipe By :Marybeth BontadelliServing Size : 4 Preparation Time :2:00Categories : Baked Entr e�

Fowl Main Course


2 Cornish hens -- split4 tablespoons butter2 tablespoons oil

STUFFING

1 1/2 cups breadcrumbs1/4 cup chopped onions

1 teaspoon sage1/4 cup slivered almonds

1 can Mandarin oranges

ORANGE SAUCE1/2 cup orange juice

1 tablespoon cornstarch2 tablespoons orange liqueur

Preheat oven to 325 F. Put butter and oil in a saut pan and heat until butter� � melts. Add hens and saut on all sides until nicely browned. Remove and set aside.� Add onion, breadcrumbs, almonds and sage to the pan. Stir and brown slightly. Addoranges and stir lightly. Spoon into a baking pan in individual mounds to equalnumber of hen halves. Place a game hen half on each mound. Combine cornstarch,orange juice and liqueur in a small pan. Heat until clear and pour over hens. Bakefor 1 1/2 hours.

Description:"Halved Cornish hens oven-roasted over mounds of almond, orange,

breadcrumb stuffing and with an orange liqueur sauce."Cuisine:"American"

T(Baking Time):"1:30"

Ratings : Cholesterol Rating 2 Complete Meal 7Cost 4 Depth 0Difficulty 3 Fanciness 7Fat Content 3 Freeze-ability 5Good for Crowds 6 Kid Appeal 5Portability 4 Richness 7



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

Per serving: 771 Calories (kcal); 49g Total Fat; (58% calories from fat); 36gProtein; 42g Carbohydrate; 199mg Cholesterol; 550mg SodiumFood Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 7 Fat; 0Other Carbohydrates

NOTES : One of my better creations.Nutr. Assoc. : 0 0 0 0 0 196 0 0 0 0 0 0 0 0 0


Garlic Mayonnaise

Recipe By :Serving Size : 10 Preparation Time :0:15Categories : Condiments Summer


1/4 cup white bread -- crumbled1 tablespoon wine vinegar2 egg yolks6 cloves garlic -- pur ed with the salt�

1/2 teaspoon salt1/2 cup vegetable oil1/2 cup light olive oil

SaltWhite pepper

2 tablespoons tepid water -- or more if necessary

In a mixing bowl, soak bread with wine vinegar. Squeeze out vinegar and add eggyolks. Mix thoroughly. Add pur ed garlic/salt mixture and mix again.�

On lowest speed of mixer, add oils in a thin stream. Season to taste. Add tepidwater to lighten.

Yields: 1 to 1 1/3 cups

Description:"Simple preparation with a punch."

Cuisine:"Italian"

Source:

"Cook's Magazine September 1984"

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Nutr. Assoc. : 196 0 0 3505 0 0 986 0 0 0




Ginger Beurre Blanc


Categories : Fall SauceSimmered Winter


1/4 cup minced fresh ginger root3 tablespoons white wine vinegar

1/4 cup heavy cream1/4 pound butter


Mince the ginger. Combine the ginger, vinegar and 2 tablespoons of water in asaucepan. Bring to a boil and cook over high heat until liquid has almostevaporated, about 2 minutes. Add the heavy cream and continue cooking over highheat until mixture is reduced by half, about 1 minute.

Over the lowest heat possible whisk butter into the reduction, about a tablespoonat a time, adding another piece as each is almost incorporated. Butter should notmelt completely but should soften to form a creamy sauce. Remove from heat andseason to taste with salt and pepper. Strain sauce into a bowl and cover to keepwarm.

Description:"A ginger, vinegar and cream sauce for fish."

Cuisine:"French"


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Nutr. Assoc. : 26086 0 0 0 0 0


Ginger-Coconut Rice

Recipe By :Trisha BenedictServing Size : 6 Preparation Time :0:30Categories : Side dish Simmered



Combine all ingredients in glass, stainless steel or enamel pan. Bring to a boiland boil 20 minutes or until mixture begins to gel. (You may need more water.)Pour into half-pint jars and process in boiling water bath for 10 minutes.

Description:"A sweet pear jam made with preserved ginger and its syrup."

Cuisine:"American"

Yield:"4 Half Pints"

Ratings : Cholesterol Rating 0 Complexity 2Cost 3 Depth 3Difficulty 2 Fanciness 6Good for Crowds 10 Kid Appeal 0Portability 10 Serving Temperature 4Sweetness 10

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

Per serving: 32 Calories (kcal); trace Total Fat; (5% calories from fat); traceProtein; 5g Carbohydrate; 3mg Cholesterol; trace SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0

Other Carbohydrates

NOTES : This is as close as I have been able to come to Emma Jane (Bowen) Timm'srecipe.Nutr. Assoc. : 0 0 0 0 0


Glazed Sweet Potatoes


Categories : Easter Saut ed�Simmered Thanksgiving

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 medium sweet potatoes -- scrubbed, peeled and sliced into 1 inch

rounds4 tablespoons butter3 tablespoons brown sugar2 large oranges -- juiced

1/2 teaspoon salt

Peel potatoes and cut into 1-inch rounds. Melt half of the butter amount in askillet and saut the potatoes until they become soft with crunchy brown,� caramelized exteriors. This is accomplished by turning a couple of times with aspatula and cooking slowly over a medium-low heat. Add butter as you cook them ifneeded. When caramelized (they are self-caramelizing) (about 15 minutes), removefrom pan and keep warm. Add remaining butter to skillet and, when melted, stir pandrippings smoothly into the butter, then slowly add the orange juice and brownsugar. Let the mixture bubble, then stir in sweet potatoes and toss to coat. Servewarm.

Description:



"Saut ed sweet potatoes in a brown sugar, butter and orange juice�glaze."

Cuisine:"American"

Ratings : Cholesterol Rating 2 Complete Meal 3Complexity 2 Cost 3Depth 4 Difficulty 2Fanciness 4 Fat Content 4

Good for Crowds 10 Kid Appeal 10Serving Temperature 8 Sweetness 7

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

Per serving: 294 Calories (kcal); 12g Total Fat; (35% calories from fat); 3gProtein; 46g Carbohydrate; 31mg Cholesterol; 403mg SodiumFood Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat;1/2 Other Carbohydrates

Nutr. Assoc. : 5212 0 0 0 0


Green Bean Salad with Feta-Walnut Mimosa

Recipe By :Serving Size : 4 Preparation Time :0:45Categories : Appetizer Easter

First Course SaladSide dish SpringVegetable


-------- ------------ --------------------------------VINAIGRETTE

1 scallion4 teaspoons white wine vinegar

1/4 cup walnut oil or vegetable oilSaltFresh ground black pepper

SALAD

1 1/4 ounces halved walnuts-about 1/3 cup1 1/2 pounds green beans2 eggs2 1/2 ounces Feta cheese -- about 1/2 cup crumbled

PREPARATION: For the vinaigrette, mince the scallion. In a small bowl, mix thevinegar, oil, and scallion. Season to taste with salt and pepper.

Heat oven to 350 F. Put walnuts in a cake pan and toast, stirring once or twice,� until lightly browned, about 7 minutes. Cool and then chop finely.

Cook beans in a large pot of boiling, salted water until crisp-tender, about 4minutes. Rinse under cold running water and drain thoroughly. Gently pat dry.



Put eggs in a saucepan, cover with water, and bring to a simmer. Cover, removesaucepan from heat, let stand for 20 minutes, drain. Cool eggs, separate whitesfrom yolks, and chop separately into fine dice. Recipe can be made to this pointseveral hours ahead.

SERVING: Arrange beans on a round serving platter in a circular fashion with theends meeting in the center. Whisk vinaigrette and spoon it evenly over the beans.Crumble the Feta cheese and sprinkle it in the center of the plate. Sprinkle

chopped walnuts in a circle around the cheese. Sprinkle chopped egg yolks in acircle around walnuts; then sprinkle chopped egg whites in a circle around theyolks, covering all but the outer ends of the beans. Serve at room temperature.

Description:"A lively variety of textures and flavors."

Cuisine:"French"


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Serving Ideas : This is perfect for a party buffet.

Nutr. Assoc. : 0 0 0 5470 0 0 0 0 5471 0 0 3272 0


Grilled Eggplant Salad

Recipe By :Serving Size : 4 Preparation Time :0:45Categories : Appetizer Fall

Grilled Summer


VINAIGRETTE

2 shallots1 tablespoon balsamic vinegar1 tablespoon red wine vinegar5 tablespoons extra virgin olive oil


EGGPLANT GARNISHES AND BREAD

1 red bell pepper2 pounds Japanese eggplant4 slices French bread or white bread-country style -- crusty



1/2 cup olive oil3 ounces black Nicoise olives-about 24

1/4 cup coarsely chopped fresh basil leaves1 clove garlic

PREPARATION: For the vinaigrette, mince the shallots. In a bowl, combine theshallots and vinegars and let stand for 10 minutes. Gradually whisk in the oliveoil and season to taste with salt and pepper. Set aside.

Roast the red pepper over a gas flame, under the broiler, or on the grill untilskin blackens and blisters. Cool, remove skin, seed, and coarsely chop pepper.Recipe can be made to this point several hours ahead.

COOKING AND SERVING: Cut the eggplant lengthwise into 1/4-inch-thick slices. Brushboth sides of the sliced eggplant and the bread with olive oil, set bread aside.Grill the eggplant over a hot fire until browned on each side, about 7 minutes.Arrange the eggplant on a serving platter. Drizzle with the vinaigrette andgarnish with the roasted red pepper, black olives, and basil.

Grill the bread on both sides until crisp, about 4 minutes total. Remove fromgrill and immediately rub with the garlic. Serve the grilled bread with the salad.

Description:"Grilled sliced eggplant, red pepper and olives in a shallotvinaigrette on grilled garlic bread."



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


Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 12Fat; 0 Other Carbohydrates

NOTES : This recipe calls for Japanese eggplant, distinguished by their long,narrow shape.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 3234 26000 0 160 20028 0


Grilled Swordfish with Tomatillo-Avocado Salsa

Recipe By :

Serving Size : 4 Preparation Time :0:45Categories : Entr e Fall�

Grilled Main CourseSpring Summer


1/2 pound tomatillos3 medium cloves garlic -- unpeeled3 tablespoons olive oil



1 1/2 tablespoons balsamic vinegarSalt

4 swordfish steaks (1 1/2 pounds)2 small jalape o chile peppers -- seeded, roughly chopped�

1/4 cup loosely packed cilantro leaves4 sprigs cilantro -- for garnish1 large avocado -- peeled, seeded and cut into large dice

1/2 small onion -- minced

TO COOK: Heat the broiler or grill. Place tomatillos and garlic cloves in a smallbaking pan; broil, turning occasionally, until lightly browned and softened, about8 minutes. Set tomatillos aside to cool.

Peel, then mash the garlic cloves to a paste; stir in oil, vinegar, and 1/2teaspoon salt. Brush swordfish with this mixture. Grill or broil swordfish,turning once, until opaque throughout, about 6 minutes per side.

Meanwhile, pur e cooled tomatillos, chiles, and cilantro leaves in a food� processor. Add avocado; pulse to combine. Transfer this salsa to a nonreactivebowl; stir in onions and season with 1/2 teaspoon salt or to taste.

TO SERVE: Transfer a swordfish steak to each warm dinner plate. Spoon a portion ofthe salsa alongside each steak; garnish with cilantro sprigs and serveimmediately.

Description:"Swordfish steaks "marinated" in roasted garlic and olive oil, grilledand served with a rich, refreshing salsa."



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


NOTES : This swordfish has a subtle, smoky taste from a roasted-garlic "marinade"that is brushed onto the fish. If swordfish is unavailable, substitute any firm-flesh fish, such as tuna or mahimahi.Nutr. Assoc. : 0 0 0 0 0 5234 20103 26544 0 2108 0


Grilled Trout with Lemon Sauce and Stuffing


Grilled Main CourseSummer




Lemon Sauce for Grilled Trout -- see recipe1 small Meyer lemon or lemon4 whole trout, cleaned

Olive oil -- for brushing fishSaltFresh ground black pepperFresh parsley stems (optional)

PREPARATION: Make the Lemon Sauce recipe in this cookbook. Can be prepared twohours ahead. Cut the remaining lemon from the Lemon Sauce recipe into very thinslices.

COOKING AND SERVING: Heat the grill or broiler. Brush the trout inside and outwith olive oil and season generously with salt and pepper. Arrange lemon slices inan overlapping row in the cavity of each fish and lay parsley stems on top oflemon. Grill or broil trout until just done, about 5 minutes per side. Put fish onwarm plates and top with Lemon Sauce.

Description:"Simple uncooked lemon vinaigrette meets simple grilled trout."

Cuisine:

"American"Source:"Cook's Magazine November 1987"

Ratings : Cholesterol Rating 0 Cost 3Depth 3 Difficulty 3Fanciness 5 Good for Crowds 8Intensity 5 Intricacy 2Richness 5 Tartness 7

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


Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0Other Carbohydrates

NOTES : A simple, uncooked Lemon Sauce, really a vinaigrette, is the perfectcomplement to delicate-fleshed trout. You can substitute arugula or chervil forsome of the parsley in the sauce.Nutr. Assoc. : 0 3896 26552 0 0 0 0


Lemon Sauce for Grilled Trout

Recipe By :Serving Size : 4 Preparation Time :0:15Categories : Sauce Winter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 small shallots1 cup minced fresh flat-leaf parsley1 small lemon, Meyer recommended3 tablespoons white wine vinegar



1/2 cup olive oilSaltFresh ground black pepper

PREPARATION: Dice the shallots. Mince the parsley. Remove zest from lemon with aknife or vegetable peeler and cut first into very thin strips and then crosswise� into tiny dice. Squeeze about 1/4 cup juice from lemon. Strain. In a bowl,stir together the shallots, parsley, zest, lemon juice, vinegar, and olive oil.�

Season with salt and pepper. Cut the remaining lemon into very thin slices forstuffing fish cavities.

This can be made two hours ahead of serving as a sauce on fish.

Description:"An uncooked sauce resembling a vinaigrette."

Cuisine:"American"


Yield:"3/4 Cup"

Ratings : Bitterness 3 Cost 0Difficulty 0 Fanciness 5Intensity 8 Intricacy 0Tartness 7

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NOTES : This uncooked sauce is the perfect complement to delicate-fleshed trout.You can substitute arugula or chervil for some of the parsley in the sauce.

Nutr. Assoc. : 0 0 3896 0 0 0 0


Guacamole

Recipe By :Dee BellServing Size : 3 Preparation Time :0:05Categories : Appetizer Dip

Summer Winter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 large avocados -- pulp removed, mashed

1/2 lemon -- juiced1 small clove garlic -- finely minced1 small tomato -- finely diced1 tablespoon mayonnaise

OR1 tablespoon sour cream

1/4 teaspoon cumin1/4 teaspoon chili powder



SaltBlack pepper

1 pinch cayenne pepper powder (optional)1 tablespoon salsa (optional)

Cut avocados in half, whack the seed with a knife to lodge it in the seed, give ita half turn and pull up to remove the seed. Put it aside. Scoop the pulp out witha large serving spoon and mash with a fork, leaving a few large chunks, in a glass

or ceramic dish. Do the other avocados the same way. Drizzle the pulp with lemonjuice and stir gently to mix. Finely mince the garlic clove (you can use a press,but it will present a stronger taste). Add garlic, mayonnaise or sour cream, cuminand chili powder. Gently stir to mix. Salt and pepper to taste. You can add hotsalsa or red pepper if you want some heat in it. When mixed and seasoned to taste,place the avocado pit back in the bowl. It will help keep the dip green. Servesurrounded by corn chips or in burritos or tacos.

Description:"The Hoosier version of avocado dip."


Yield:

"3/4 Cup"

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Per serving: 264 Calories (kcal); 25g Total Fat; (76% calories from fat); 3gProtein; 14g Carbohydrate; 2mg Cholesterol; 69mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 1/2 Fat;0 Other Carbohydrates

NOTES : If you use salsa in this recipe, you don't have to add the tomato. Feelfree to alter this or simplify it if you don't have all the ingredients in yourpantry.Nutr. Assoc. : 2108 0 0 0 881 0 2130706543 0 0 0 0 272 1325


Hanadi's Trifle

Recipe By :Hanadi RifaeServing Size : 10 Preparation Time :2:00Categories : Cake Dessert


2 packages cherry Jello4 cups heavy cream2 packages Dream Whip powder

1/3 cup condensed milk1 loaf pound cake1 package cream caramel powder

Prepare the Jello as directed, then gradually add the condensed milk and half ofthe measure of heavy cream. Beat the rest of the heavy cream with the creamcaramel and Dream Whip powders, beat until thick. Pour the cream in a Pyrex dish.Arrange slices of pound cake on top. Slowly pour the Jello mixture on top.



Refrigerate until firm. If the surface is not attractive enough, spread somewhipped cream on top.

Description:"A layered custard, cake and cream dessert made with jello, DreamWhip, pound cake and egg custard powder."


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

Per serving: 658 Calories (kcal); 50g Total Fat; (67% calories from fat); 7gProtein; 49g Carbohydrate; 200mg Cholesterol; 236mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 3Other Carbohydrates

NOTES : Not a typical Kuwaiti dessert, but this dish is very popular with familyand friends.Nutr. Assoc. : 2552 0 27102 412 0 0


Harvard Beets

Recipe By :Dee BellServing Size : 6 Preparation Time :0:45Categories : Summer Vegetable

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups sliced beets -- cooked2 teaspoons cornstarch

1/2 cup granulated sugar1/4 cup cider vinegar

OR3 tablespoons cider vinegar

AND1 tablespoon lemon juice

1/4 cup water2 tablespoons butter

In a saucepan or skillet, combine sugar and cornstarch and slowly stir in vinegarand part of the water until all lumps are gone. Add the rest of the water andbring to a boil for about 5 minutes. Add the beets and toss to coat. Remove thebeets from the heat and let them steep for 30 minutes. When ready to serve, heat

them, but not to boiling and add butter. Serve warm.

Description:"Cooked beets in a thickened sweet and sour sauce."

Cuisine:"American"

Ratings : Cholesterol Rating 1 Complete Meal 3Complexity 1 Cost 0Depth 3 Difficulty 1Intensity 5 Kid Appeal 2Sweetness 6 Tartness 6



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

Per serving: 133 Calories (kcal); 4g Total Fat; (25% calories from fat); 1gProtein; 25g Carbohydrate; 10mg Cholesterol; 93mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 1Other Carbohydrates

Nutr. Assoc. : 2231 0 0 0 0 2130706543 0 2130706543 0 0


Herb P t� �


Fall Main CourseSummer Winter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound pork -- with fat

1/2 pound boneless veal1 large onion -- chopped3 cloves minced garlic1 tablespoon butter1 1/2 cups chopped spinach3 tablespoons brandy1 egg1 1/2 tablespoons fresh basil

1 1/2 tablespoons fresh rosemary1 tablespoon fresh thyme1 1/2 teaspoons salt1 1/2 teaspoons fennel seeds

3/4 teaspoon black pepper6 slices bacon3 eggs -- hard boiled

Preheat oven to 350 F.�

In a food processor or meat grinder, grind pork and veal fine.

In a frying pan, saut onion and garlic in butter. Add spinach; cook 1 minute.�

Transfer spinach mixture to a large bowl and stir in chopped meat. Add brandy,egg, and all herbs and spices.

Fry a patty and adjust seasoning.

Arrange bacon across bottom and sides of an 8 1/2- by 4 1/2-inch loaf pan, lettingslices hang over edges. Put half the meat mixture into pan. Put hard-cooked eggs,lengthwise, down center of meat. Add remaining meat mixture and wrap bacon acrosstop. Cover pan with foil, set in a baking pan, and add water to come halfway upthe p t .� �



Bring to a simmer and then put into oven and bake until a skewer inserted into thecenter for 1/2 minute is very hot when withdrawn, about 1 1/4 hours.

Remove from oven and let stand, uncovered, for 30 minutes. Cover and weightevenly. Refrigerate 24 hours.

To serve, remove from pan and trim fat. Bring to room temperature.

Yield: 12 to 16 slices

Description:"Pat of pork, veal and spinach, with summer herbs and fennel."�

Cuisine:"French"


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Protein; 2g Carbohydrate; 109mg Cholesterol; 385mg SodiumFood Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0Other Carbohydrates

NOTES : The cooked p t should be weighted down with canned food or other heavy� � objects while cooling. This results in a p t with a close, even texture that will� � slice well. This p t tastes better when allowed to mellow at least a day.� �Nutr. Assoc. : 0 5416 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Herb Roasted New Potatoes

Recipe By :Dee BellServing Size : 4 Preparation Time :1:00Categories : Roasted Side dish

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------20 small red potatoes or new potatoes

1/2 cup oil, clarified butter, bacon fat or animalfat

1 tablespoon rosemary, basil or oreganoSalt

Black pepper

Heat oven to 400 F. Scrub potatoes clean, remove any eyes and cut in half. Place� potatoes in a baking dish and pour oil or melted fat over them, toss to coat. Bakefor 15 minutes, turn, bake for 10 minutes, sprinkle with herb of your choice, tossto coat and bake for another 10 minutes. Test with a fork to make sure it glidesthrough. Season with salt and pepper to your taste.

Description:



"Small red potatoes roasted in olive oil with herbs."Cuisine:"French"

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Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0Other Carbohydrates

NOTES : You can roast these whole if you prefer, just add more time to your bakingtime. Cutting them in half enables a tasty golden crust to form on the cut side.Nutr. Assoc. : 4716 4267 1286 0 0


Herbed Brisket Stew

Recipe By :

Serving Size : 6 Preparation Time :3:00Categories : Fall Main Course

Winter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 tablespoons butter2 tablespoons oil2 pounds beef brisket -- 1/4-inch slices cut across the grain

White flour -- for dredgingSalt or black pepper

2 pounds onions -- sliced1 tablespoon minced fresh tarragon

2 tablespoons minced fresh dill5 tablespoons minced fresh parsley2 cups beer1 teaspoon capers

Steamed Potatoes (optional)

Heat half of the butter and oil in a large heavy frying pan. Dredge 4 to 6 meatslices in flour, shaking off excess. Sear the meat in hot butter/oil mixture bybatches. Repeat process, flouring and searing all meat slices. (If all the meat isdredged in flour at once, the flour will cake on the meat and burn when meat isbrowned.) Add more butter and oil as necessary. Transfer meat to a plate andseason with salt and pepper.

Put the onions in the same frying pan and season with salt and pepper. Cover andcook over low heat for about 20 minutes until onions are wilted, stirringoccasionally to prevent scorching. Add tarragon, dill, and parsley and continuecooking for another 2 minutes, covered. Transfer onion mixture to a plate.

Deglaze the frying pan with beer, bring to a boil, and turn off heat.

Heat oven to 325 F.�

In a large, heavy pot or casserole, alternate layers of onion/herb mixture andbeef, sprinkling a few capers on beef layers. Pour beer over meat and onions.



Cover tightly and cook 2 hours on middle shelf of preheated oven.

Transfer meat and onions to a warm serving platter.

Degrease the liquid and boil to reduce to about 1 1/4 cup or until lightly syrupy,5 to 7 minutes. Pour sauce over meat or pass separately. Serve with steamedpotatoes.

Serves: 4 to 6

Description:"Sliced brisket of beef, seared then simmered with onions, herbs andbeer."

Cuisine:"American"


Ratings : Cholesterol Rating 8 Complete Meal 3Cost 7 Fanciness 5Intensity 7 Richness 8Saltiness 7 Serving Temperature 8

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Nutr. Assoc. : 0 0 0 0 0 0 3412 20057 0 0 0 2130706543


Herbed Brown Butter

Recipe By :Dee BellServing Size : 5 Preparation Time :0:05Categories : Sauce

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------5 tablespoons butter or clarified butter1 teaspoon lemon juice, lime juice or vinegar1 tablespoon chopped chives, dill, parsley or herbs, or

any combination

Black pepper

This is really best if you can take the time to clarify the butter: heat it justto the melting point, let stand a few minutes, skim the whey and drain off the fatto use. Discard the whey. Brown the butter over low heat. Stir and cook until itturns dark brown. Stir in the lemon juice or vinegar and the herbs of choice, thenpepper to taste.

Description:"Browned butter or clarified butter with dill, chives or parsley."

Cuisine:



"French"Yield:"5 Tablespoons"

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

Per serving: 102 Calories (kcal); 11g Total Fat; (98% calories from fat); traceProtein; trace Carbohydrate; 31mg Cholesterol; 117mg Sodium

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

Serving Ideas : Try this with saut ed garlic in it and served over grilled fish.�

Nutr. Assoc. : 222 797 356 0


Home-Style Bean Curd with Two Sauces


Fall Main CourseSpring Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 scallion1 16-ounce package tofu1 sprig coriander -- for garnish (optional)

Garlic-Coriander Sauce -- see recipe

Soy-Sesame Sauce -- see recipe

PREPARATION: Prepare the Garlic-Coriander Sauce and the Soy-Sesame Sauce (Seerecipes in the Fabulous and Flavorful cookbook.) These sauces can be made severalhours ahead.

COOKING AND SERVING: Slice the scallion into thin rings. Put the bean curd on anovenproof plate and cut it crosswise into 6 slices. Put plate in the steamerbasket of a wok and steam until warmed through, about 5 minutes. Or, put the plateof bean curd on a cake rack and set over a frying pan filled with 2 inches ofwater. Bring the water to a simmer over low heat, cover the pan, and steam 5minutes. Pour off excess water from the plate.

Garnish the bean curd with sliced scallion and coriander sprig if desired. Serveimmediately. Pass the sauces separately.

Description:"Simple steamed bean curd with a duet of vivid Oriental sauces."

Cuisine:"Chinese"


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NOTES : A staple of Oriental home cooking is greatly enhanced by these two dynamicsauces, which also can be used on chicken.

Regarding Bean Curd:There are two types of bean curd available in this country, commonly known asChinese and Japanese. Chinese bean curd has less water content than Japanese beancurd, it is firmer in texture, and a better choice for stir-fried recipes, sinceit can be easily cubed. The softer Japanese curd crumbles when cut, and is bestused in recipes where bean curd must be blended with other ingredients.

When you purchase bean curd, it should be firm and fresh smelling. Store bean curdin water in a covered container in the refrigerator. If the water is changed everyday, the bean curd should stay fresh for a week to ten days.Nutr. Assoc. : 0 5290 3354 0 0


Garlic-Coriander Sauce

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


1/4 small fresh hot pepper -- crushed

OR1/4 teaspoon dried red pepper flakes

1 clove garlic1 scallion -- green part only4 sprigs fresh coriander -- stems only

1/2 teaspoon minced fresh ginger root1 pinch granulated sugar

1/2 cup vegetable oil1 teaspoon sesame oil

Stem and seed the hot red pepper. Mince the garlic, scallion, and coriander stems.Put all sauce ingredients except the oils in a bowl. In a saucepan, heat thevegetable oil to 400 F and add to ingredients in bowl. Stir in the sesame oil;�

cool to room temperature.

Description:"Savory sauce for steamed bean curd or chicken."

Cuisine:"Chinese"


Yield:"1/2 Cup"



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

Per serving: 255 Calories (kcal); 28g Total Fat; (98% calories from fat); traceProtein; 1g Carbohydrate; 0mg Cholesterol; 2mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 3782 0 2130706543 0 0 0 26086 0 0 0


Soy-Sesame Sauce

Recipe By :Serving Size : 4 Preparation Time :0:20Categories : International Sauce


-------- ------------ --------------------------------1 tablespoon soy sauce1 teaspoon sesame oil1 pinch granulated sugar

1/2 cup chicken stock

PREPARATION: Combine soy sauce, sesame oil, and sugar in a bowl. In a saucepan,bring chicken stock to a boil and then whisk into soy mixture. Let cool to roomtemperature.

Description:"Useful as a dipping sauce for steamed tofu or chicken."

Cuisine:

"Chinese"Source:"Cook's Magazine May 1988"

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Per serving: 15 Calories (kcal); 1g Total Fat; (74% calories from fat); traceProtein; 1g Carbohydrate; 0mg Cholesterol; 526mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates

Nutr. Assoc. : 0 0 0 0


Homemade Salsa Ranchera

Recipe By :Serving Size : 8 Preparation Time :0:45Categories : Appetizer Dip

Sauce Saut ed�Simmered



Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 pounds tomatoes -- broiled5 serrano chili peppers -- broiled2 large cloves garlic -- peeled, roughly chopped2 tablespoons safflower oil2 tablespoons Vidalia onions -- finely chopped

1/2 teaspoon salt

Broil tomatoes and chilies until black spots appear on both. Place in foodprocessor and pulse along with garlic and salt until rough-textured mixture isformed.

Heat oil and fry onions until clear. Add tomato and pepper mixture, cook over highheat until reduced; about 10 minutes. Chill.

Stir often, add more chiles if hotter sauce is desired. If you are brave enough,try adding habanero or scotch bonnet peppers instead of other chiles. One habaneroequals about 5 jalape os, so be careful and wear rubber gloves when handling� habaneros!!

Description:"Broiled serrano chilies and tomatoes simmered with garlic and saut ed�onions; served as a dip, sauce or topping."

Cuisine:"American"

Yield:"2 Cups"

Ratings : Cholesterol Rating 0 Complete Meal 2Complexity 2 Cost 2Depth 3 Difficulty 3Fanciness 3 Fat Content 1Good for Crowds 10 Intensity 3

Spicy Hotness 6- - - - - - - - - - - - - - - - - - -


NOTES : Make it as hot as you want by varying amount and variety of chiles.Nutr. Assoc. : 0 4888 0 0 0 0


Honey Mustard Dressing

Recipe By :Dee BellServing Size : 11 Preparation Time :0:05Categories : Condiments Salad Dressing

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups mayonnaise



1/3 cup honey2 teaspoons French mustard-not Dijon4 teaspoons red wine vinegar

1/2 medium onion -- finely minced2 teaspoons chopped fresh parsley

OR1 teaspoon crushed dried parsley

Mix all ingredients well. Taste to be sure you like it (adjust accordingly withsweet, salt or vinegar). Store in refrigerator for flavor enhancement.

Can be kept indefinitely.

Description:"Zippy sandwich or spinach salad enhancer."

Cuisine:"American"

Yield:"2 3/4 Cups"

Ratings : Cholesterol Rating 7 Cost 3Fat Content 10 Good for Crowds 10

Kid Appeal 8 Preparation vs. Cooking 10Richness 10 Serving Temperature 1Sweetness 6 Tartness 5

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Serving Ideas : Great for grilled or chilled ham sandwiches, on spinach salad, asa quick deviled egg base in lieu of all added ingredients, or warmed as a sauce

for meats. Try making potato salad with this too.

Nutr. Assoc. : 0 0 943 0 0 0 0 2130706543


Honey-Lime Dressing



1/2 cup honey1/2 cup lime juice1/8 teaspoon powdered ginger

Slowly stir lime juice into honey until well mixed, adding ginger last. Chill forat least 15 minutes. Drizzle over fresh fruit and serve.



Description:"A zingy dressing for fresh fruit."

Cuisine:"American"

Yield:"1 Cup"



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Nutr. Assoc. : 0 0 3617


Hot Clam and Crab Dip

Recipe By :Serving Size : 10 Preparation Time :0:30Categories : Appetizer Dip

Seafood Simmered

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------8 ounces cream cheese -- softened

1/8 pound butter -- do not substitute margarine1/4 cup mayonnaise

6 1/2 ounces canned crabmeat -- drained6 1/2 ounces canned clams -- drained

Combine all, heat slowly, stirring occasionally for about 1/2 hour until warmedthoroughly.

Serve on melba rounds.

Description:"A delicious dip from old cocktail party days, when "calls" were madeand returned as part of social obligations. Canned clams and crabmeatheated with cream cheese, mayonnaise and butter."

Cuisine:"American"

Ratings : Cholesterol Rating 8 Cost 5Depth 0 Difficulty 1Fanciness 8 Good for Crowds 9Kid Appeal 0 Looks 7Portability 7 Richness 8



Saltiness 8 Serving Temperature 8

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

Per serving: 205 Calories (kcal); 18g Total Fat; (77% calories from fat); 10gProtein; 2g Carbohydrate; 68mg Cholesterol; 227mg SodiumFood Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 881 2921 0


Hummus

Recipe By :Hanadi RifaeServing Size : 10 Preparation Time :24:00Categories : Appetizer Dip

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups dried chickpeas -- soak overnight in water, to cover1 teaspoon baking soda2 teaspoons salt6 cloves garlic

3/4 cup lemon juice1/2 cup tahini

Cook the soaked beans until well done and then strain. Put the beans in a foodprocessor and pur e, then add the rest of the ingredients, except the lemon. Add� the lemon gradually until you get the right texture and taste.

Description:"Cooked garbanzos pur ed with garlic, lemon and tahini. Served as a�spread or dip."


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Nutr. Assoc. : 617 0 0 0 0 0


Hummus 2




Categories : Dip FallSpring SummerWinter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup dried garbanzo beans

1/2 cup (to 3/4 cup) water (boil first, then allow

to cool)4 cloves garlic (4 to 6 cloves)

1/3 cup lemon juice1 teaspoon salt1 teaspoon paprika1 tablespoon finely chopped fresh parsley1 tablespoon olive oil

1/4 cup sesame butter

Soak beans overnight in water (or bring the water to a boil, remove from heat andlet sit, covered, for 1 hour), then change the water, bring to a boil and cook for1 hour. (Alternatively, pressure cook the beans for 45 minutes.) If you arefeeling fastidious, peel the beans (the skins just slip off).

Blend the beans with the water in a blender or food processor.

Mash the garlic with the salt (coarse sea salt is good for this), perhaps in amortar and pestle, and add the lemon juice. Mix into the bean mash along with thepaprika, parsley and nut butter.

Add water to make the mixture the consistency of mayonnaise.

Description:"Middle Eastern chickpea pur e with sesame paste."�


Yield:"1 1/2 Cups"

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Per serving: 212 Calories (kcal); 10g Total Fat; (39% calories from fat); 9gProtein; 25g Carbohydrate; 0mg Cholesterol; 366mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2Fat; 0 Other Carbohydrates

NOTES : A classic Middle Eastern dip/sauce. Traditionally made with sesame butter(tahini). Dip pita bread in it, or use it as a sauce for a sandwich in pita.Nutr. Assoc. : 617 1582 3505 0 0 0 0 0 0


Impromptu Salad with Balsamic Vinaigrette

Recipe By :Serving Size : 12 Preparation Time :0:30Categories : Christmas Salad

Thanksgiving Winter



Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------12 cups salad greens such as mache, dandelion

leaves, red chicory, radicchio, flatescarole, arugula and/or Bibb lettuce

BALSAMIC VINAIGRETTE

1 small shallot1 clove garlic2 tablespoons chopped fresh parsley2 tablespoons chopped fresh chives

OR1 tablespoon chopped fresh rose-geranium leaf

2 tablespoons balsamic vinegar

1/2 tablespoon whole grain mustardSaltFresh ground black pepper

1/2 cup olive oil

PREPARATION: Wash and thoroughly dry greens. Tear them into pieces and chill.

Prepare the Balsamic Vinaigrette (see recipe in the Entertain! cookbook). Recipecan be made to this point several hours ahead.

SERVING: Toss greens with vinaigrette and serve.

Description:"A stunning red and green holiday salad."

Cuisine:"American"


Ratings : Fanciness 10 Good for Crowds 10Looks 10 Portability 5Serving Temperature 3

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Per serving: 96 Calories (kcal); 9g Total Fat; (80% calories from fat); 2gProtein; 3g Carbohydrate; 0mg Cholesterol; 22mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0Other Carbohydrates

NOTES : An attractive collection of burgundy-red and forest-green leaves makesthis salad especially fitting for the holidays. As its name implies, the salad isopen to improvisation. Feel free to substitute different greens.

Nutr. Assoc. : 4163 0 0 0 0 0 0 0 2130706543 0 0 943 0 0 0


Inzimino of Chick-Peas with Spinach or Swiss Chard

Recipe By :Serving Size : 8 Preparation Time :24:00Categories : Fall First Course

Saut ed Spring�



Vegetable

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup dried garbanzo beans1 large clove garlic -- peeled and left whole6 tablespoons olive oil2 pounds spinach or Swiss chard -- large stems removed

Coarse salt1 medium red onion -- cleaned2 medium carrots -- scraped


1 pinch (large) dried red pepper flakes1 cup dry white wine2 tablespoons tomato paste1 cup chicken stock or meat stock -- preferably homemade10 sprigs fresh Italian parsley - leaves only -- coarsely chopped2 tablespoons lemon juice

Soak the chickpeas in a bowl of cold water overnight.

The next morning, drain them and add them to a stockpot with 3 quarts of coldwater, the whole clove of garlic and 1 tablespoon of the olive oil. Set the potover medium heat and boil for about 45 minutes. By that time the chickpeas shouldbe cooked through but still firm. Drain them, transfer to a crockery or glassbowl, cover with a wet towel and let rest until needed.

Clean the spinach and cook it in a large pot of salted boiling water for about 5minutes. Drain the spinach, cool it under cold running water and squeeze gently.Coarsely chop the spinach on a board.

Coarsely chop the onion and carrots together on a board. Place a skillet with theremaining 5 tablespoons of oil over medium heat and, when the oil is warm, add the

chopped onion-carrot mixture and saut for 5 minutes. Season with salt and pepper� and the hot red pepper flakes. Add the wine and let evaporate for 5 minutes. Addthe spinach and chickpeas, mix well and salt and pepper to taste.

Dissolve the tomato paste in the broth and add it to the skillet. Let cook for 10minutes, mixing every so often with a wooden spoon. Sprinkle the parsley all over,add the lemon juice, mix well, transfer to a serving platter and serve hot.

Serves 6 to 8

Description:"Green vegetables and beans in meat broth with wine and vegetables."

Cuisine:

"Italian"Source:"Giulliano Bugialli's Foods of Tuscany by Giulliano Bugialli"

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Per serving: 275 Calories (kcal); 13g Total Fat; (41% calories from fat); 11gProtein; 29g Carbohydrate; 0mg Cholesterol; 447mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0Other Carbohydrates



NOTES : Dishes that are labeled inzimino or zimino always combine greens withanother ingredient, such as chickpeas (as in this recipe), cuttlefish or squid,and are always highly spiced.Nutr. Assoc. : 617 0 0 1423 0 0 0 0 0 4714 0 0 342 1036 0


Italian Herbed-Chicken Cooked Under Bricks


Main Course SpringSummer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 3-pound chickens

2/3 cup olive oil3 tablespoons minced fresh herbs

OR1 tablespoon dried herbs -- (ie. oregano, rosemary and/or sage, etc.)1 teaspoon dried red pepper flakes


TO PREPARE: Working with 1 chicken at a time, place a chicken, breast side down,on a work surface. Split lengthwise along the backbone with a pair of kitchenshears. Turn chicken, breast side up; open it flat and press down with the palm ofyour hand to flatten the breastbone. With a small, sharp knife, make a 1/2-inch-long slit in the apron of skin between each breast and thigh. Fold legs in andtuck the bone at the tip of each drumstick through the slit in the correspondingapron of skin.

Place both chickens in a large baking pan. Drizzle both sides of each chicken with1/3 cup oil. Sprinkle chickens with herbs and hot red pepper flakes. Cover withplastic wrap and refrigerate at least 4 hours. (Can be refrigerated overnight.)

TO COOK: Remove the chickens from the baking dish and sprinkle each with 1/2teaspoon salt and 1/4 teaspoon pepper; reserve the marinating oil. Heat 2tablespoons of this oil in each of 2 large skillets. Place a chicken, skin sidedown, in each skillet. Top each of the chickens with 10-pound weight (2 bricks orheavy cans work well) set inside another skillet or round pan that fits inside thelarge skillet.

Cook over medium-high heat until the skin side of each chicken is golden brown,

about 12 minutes. Remove weights and turn chickens over. Replace weights and cookchickens until juices run clear when their thighs are pierced with a fork, about12 minutes longer.

Remove weights and transfer chicken to a carving board; let stand for 5 minutes.(Can be cooled to room temperature, wrapped, and refrigerated overnight.)

TO SERVE: Bring chickens to room temperature. Carve each chicken into quarters(leg/thigh and breast/wing portions) and serve alongside Sicilian-style olives.

Description:



Depth 2 Difficulty 1Good for Crowds 10 Portability 10Sweetness 7

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Per serving: 449 Calories (kcal); 0g Total Fat; (0% calories from fat); traceProtein; 61g Carbohydrate; 0mg Cholesterol; 5mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 Other

Carbohydrates

Nutr. Assoc. : 0 652 0 0 0


Lamb Curry

Recipe By :Dee BellServing Size : 4 Preparation Time :1:00Categories : Main Course Saut ed�

Simmered

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 tablespoons butter2 medium onions -- chopped1 clove garlic -- minced1 pound boneless lamb shoulder -- cubed1 1/2 tablespoons white flour

3/4 cup broth (optional) vegetable chicken or beeffor water

1 cup yogurtOR

1 cup coconut milk1/2 teaspoon brown sugar

1 tablespoon (plus 2 tsp.) curry powder1/8 teaspoon ground cloves

2 seeded Ancho chillies -- chopped (optional)1/4 cup raisins or currants

Salt4 cups cooked rice (optional)

In a heavy skillet, saut onions and garlic in butter until light golden. Remove� onions and garlic, leaving as much of the butter as possible. Saut the lamb� chunks, turning constantly until browned, then add flour to it and toss. Add theonions and garlic again, the broth, the yogurt or coconut milk and all remaining

ingredients except the salt and the raisins. Simmer for 30 minutes (stirringfrequently), add raisins and simmer for 10 more minutes (or until meat iscompletely tender). Add water or more broth if you desire a thinner sauce. Salt totaste and serve over rice.

Description:"Spicy cubed lamb in an onion-garlic yogurt sauce."

Cuisine:"South Asian"

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Per serving: 697 Calories (kcal); 32g Total Fat; (40% calories from fat); 25gProtein; 78g Carbohydrate; 96mg Cholesterol; 485mg SodiumFood Exchanges: 4 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 5 Fat; 0Other Carbohydrates

Serving Ideas : This dish is best served over boiled or steamed rice.

Nutr. Assoc. : 0 0 0 3842 0 5439 1671 0 2130706543 0 492 0 26543 4680 02840


Leg of Lamb

Recipe By :Serving Size : 12 Preparation Time :2:00Categories : Main Course Roasted

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cloves garlic1 lemon7 1/2 pounds leg of lamb (1 leg)6 sprigs fresh rosemary

OR1 teaspoon dried rosemary

SaltFresh ground black pepperOil -- for rubbing

1 onion

2 stalks celery2 carrots

PREPARATION: Cut the garlic into thin slivers. Squeeze the juice from the lemonand rub over the lamb. Make a few incisions in the meat with a sharp knife. Put asliver of garlic into each incision, scatter rosemary on top, and season with saltand pepper. Rub a little oil over all. Chop the onion, celery, and carrots. Recipecan be made to this point a few hours ahead.

COOKING AND SERVING: Heat oven to 500 F. Put lamb in a roasting pan and sear in� preheated oven for 15 minutes. Lower heat to 350 F, add the chopped onion, celery,� and carrots, and cook until internal temperature of the lamb reaches 130 F for� medium-rare, about 1 1/4 hours. Remove lamb and cover with tent of foil. Let rest

for about 10 minutes. Strain the pan juices and skim off fat.

Starting from the round end of the leg, carve lamb into thin slices. When youreach the femur bone, cut only down to the bone. Then cut along the bottom of theslice to release it. When you are finished cutting one side, turn the lamb overand repeat the process. Serve lamb with the pan juices.

Description:"Basic but rustic rosemary-scented roast."

Cuisine:"American"




Ratings : Cholesterol Rating 5 Cost 7Depth 0 Difficulty 2Fanciness 7 Good for Crowds 10Intricacy 2 Kid Appeal 7Richness 8 Serving Temperature 7

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NOTES : A whole leg of lamb looks more impressive and is more flavorful than aboneless roast. Carving it, however, requires some skill. For this recipe, haveyour butcher remove the aitchbone.Nutr. Assoc. : 0 0 3895 0 0 2130706543 0 0 0 0 0 0


Leg of Lamb Roasted with Shallots

Recipe By :Serving Size : 10 Preparation Time :3:00Categories : Main Course Roasted

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 medium cloves garlic

1/2 teaspoon dried thyme

7 1/2 pounds leg of lamb (7-8 lbs.) -- trimmed1 pound large shallots


2 tablespoons oil1 cup fresh lamb or beef stock

OR1 cup canned beef broth

1/3 cup dry red wine1 tablespoon sherry vinegar2 tablespoons butter

PREPARATION: Peel and thinly slice the garlic and toss it with the thyme in a

small bowl. With a small, sharp knife, remove the aitch bone and truss top of theleg to restore its shape. Cut shallow, evenly spaced incisions on both sides ofthe leg and slip a sliver of thyme-coated garlic into each incision. Transfer legto a shallow baking dish and set aside at room temperature for at least one hour(can cover and refrigerate overnight.) Peel and trim the shallots and break intoseparate bulbs and set aside.

COOKING: If refrigerated, bring lamb to room temperature. Sprinkle with salt andpepper and rub with oil. Adjust oven rack to low position and heat oven to 450 F.� Sear lamb 15 minutes, then lower heat to 350 F. Scatter the shallots around the� lamb in the baking dish and roast, stirring the shallots occasionally, until the



internal temperature of the lamb at the thickest point reaches 130 F, about 1� hour. Transfer the roast to a carving board or a large platter and cover with atent of foil. Transfer the shallots with the pan juices to a medium saucepan. Addthe beef stock, red wine and vinegar, bring to a simmer and skim. Simmer overmedium-high heat, mashing the shallots with a wooden spoon, until stock is reducedto 2 cups, 10-15 minutes. Force shallot mixture through the medium blade of a foodmill or pur e in a food processor fitted with the metal blade. Return pur e to the� � saucepan, season with salt and pepper, and whisk in the butter over low heat.

Remove from heat, cover, and keep sauce warm.

SERVING: Carve slices from the lamb and pass the sauce at the table.

Serves: 8 to 10


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Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0Other Carbohydrates

NOTES : When buying the leg for this roast, ask the butcher to remove the fell andcut the shank bone just above the break joint. The butcher should "french" theshank-free the tendons of the shank from the bone so that when the leg is cooked,a short section (about 2 inches) of the bone will be clean and accommodate amanche gigot-an elegant instrument that screws onto the shankbone and provides� the carver with a handle. Or, the end of the bone can be wrapped with a napkin andused as a "handle" while carving. Accompany the roast with steamed or bakedpotatoes, a simple green vegetable, and an excellent red wine.Nutr. Assoc. : 0 0 3895 4902 0 0 0 129 0 2130706543 0 0 0


Lemon Sauce for Grilled Trout

Recipe By :Serving Size : 4 Preparation Time :0:15Categories : Sauce Winter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 small shallots

1 cup minced fresh flat-leaf parsley1 small lemon, Meyer recommended3 tablespoons white wine vinegar

1/2 cup olive oilSaltFresh ground black pepper

PREPARATION: Dice the shallots. Mince the parsley. Remove zest from lemon with aknife or vegetable peeler and cut first into very thin strips and then crosswise� into tiny dice. Squeeze about 1/4 cup juice from lemon. Strain. In a bowl,stir together the shallots, parsley, zest, lemon juice, vinegar, and olive oil.�



Season with salt and pepper. Cut the remaining lemon into very thin slices forstuffing fish cavities.

This can be made two hours ahead of serving as a sauce on fish.

Description:"An uncooked sauce resembling a vinaigrette."

Cuisine:

"American"Source:"Cook's Magazine November 1987"

Yield:"3/4 Cup"

Ratings : Bitterness 3 Cost 0Difficulty 0 Fanciness 5Intensity 8 Intricacy 0Tartness 7

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NOTES : This uncooked sauce is the perfect complement to delicate-fleshed trout.You can substitute arugula or chervil for some of the parsley in the sauce.Nutr. Assoc. : 0 0 3896 0 0 0 0


Lime-Marinated Snapper with Tomato-Caper Sauce

Recipe By :

Serving Size : 4 Preparation Time :0:30Categories : Entr e Fall�

Main Course SimmeredSpring Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 red snapper fillets (1 1/2 pounds)

SaltGround white pepper

1/4 cup fresh lime juice -- (from 1 large lime)1 medium onion -- sliced thin

3 medium tomatoes -- peeled, seeded, medium diced1/4 cup minced canned green chiles

1 tablespoon drained capers1 4-ounce jar roasted red peppers -- sliced thin

TO PREPARE: Place the snapper fillets in a large nonreactive baking dish; sprinklethe fillets with 1/2 teaspoon salt, 1/4 teaspoon white pepper, and lime juice. Letthem stand 15 minutes.

TO COOK: Meanwhile, bring 1/4 cup water to boil in a large skillet. Add onions;cover and simmer until softened, about 7 minutes.



Add the tomatoes, minced green chiles, capers, and 1/4 cup of the roasted redpeppers; cover and simmer until the tomatoes release their juice and flavorsblend, about 7 minutes. Add red snapper fillets; cover and simmer 5 minutes. Turnfillets and simmer, uncovered, until fillets are opaque throughout, about 4minutes longer.

TO SERVE: Transfer a red snapper fillet to each warm dinner plate. Spoon some

sauce over each portion and garnish with remaining roasted red peppers. Serveimmediately.

Description:"Grilled fish in a spicy Mediterranean tomato sauce"


Source:"Cook's Magazine March 1990"

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Protein; 11g Carbohydrate; 31mg Cholesterol; 84mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0Other Carbohydrates

NOTES : Marinating red snapper fillets in lime juice enhances their flavor withoutadding calories. A salad of curly endive and thinly sliced fennel rounds out thislight, Mediterranean-style fish dinner.Nutr. Assoc. : 1242 0 0 0 0 20231 3577 2478 4752


Linguine with Clam Sauce

Recipe By :Serving Size : 4 Preparation Time :0:30Categories : Pasta Saut ed�

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1-pound can clams -- minced

1/4 cup onions -- chopped3 cloves garlic -- minced

1/3 cup olive oil2 tablespoons butter

1 teaspoon oregano1/2 teaspoon salt1/8 teaspoon pepper

8 ounces linguine2 tablespoons chopped fresh parsley1 teaspoon lemon zest1 tablespoon lemon juice (1 to 2 tablespoons)

Put a pot of water on the stove to boil with 1 tablespoon salt.

Drain juice from clams and set aside. Saut onion and garlic in olive oil and�



and refrigerate, turning occasionally, for 24 hours.

COOKING: Remove the meat from the refrigerator and bring it to room temperature.Heat the grill and adjust the rack to about 6 inches from the coals. Or, adjustoven rack to high position and heat the oven to 400 F. Grill or roast the lamb,� turning occasionally and basting frequently with the paste, until the internaltemperature of the lamb at the thickest point registers 130 F, 45-50 minutes.�

SERVING: Transfer lamb to a cutting board, cover loosely with foil and let rest 10minutes. Thinly slice the lamb across the grain.

Serves: 8 to 10

Prep Time: More than a day

Description:"A spicy, tart lamb grill with West Indian accents."

Cuisine:"Indian"


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NOTES : This dish was inspired by a recipe from Madhur Jaffrey's "An Introductionto Indian Cooking". The leg is boned and butterflied to produce a flat piece ofmeat that is easy to carve. The finished leg furnishes meat ranging from mediumrare to well done, and the crusty, spicy exterior is a wonderful foil for thejuicy meat. The leg can be served fajitas-style: sliced thin across the grain and

folded, along with salsa and guacamole, into warmed flour tortillas or served withpotatoes and vegetables.Nutr. Assoc. : 0 0 0 0 0 0 0 0 20103 3895


Mexican Shellfish Stew

Recipe By :Serving Size : 4 Preparation Time :0:30Categories : Fall Simmered

Soups and Stews Spring

Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 quart chicken stock or canned chicken broth2 cups canned clam broth

OR2 cups fresh fish stock2 large dried quajillos peppers, or any chiles -- seeded3 medium cloves garlic -- peeled1 8-ounce can tomatoes -- drained



2 tablespoons olive oil20 small clams- 1 1/2 lbs. -- scrubbed

3/4 pound medium shrimp -- peeled and deveined1 small onion -- minced2 tablespoons minced cilantro

TO COOK: Bring the chicken stock and the clam broth to boil in a soup kettle. Addthe chiles; simmer until softened, about 10 minutes.

Drain the chiles, reserving the cooking liquid. Transfer the chiles and 1/3 cupcooking liquid to a food processor. Add garlic and tomatoes; process until smooth.Strain pur ed chile mixture through a fine sieve, pressing on this pur e to� � release its juice and pulp; discard the solids.

Heat olive oil in the soup kettle. Add the juice and the pulp; cook over mediumheat, stirring occasionally until this mixture is slightly thickened and ambercolored, about 5 minutes. Add the reserved chile cooking liquid; bring to boil.Add the clams and shrimp; simmer until the clams open and the shrimp are opaquethroughout, about 3 minutes. (Discard any clams that do not open.)

TO SERVE: Ladle soup and a portion of the clams and the shrimp into each warm soup

bowl. Sprinkle each bowl of stew with a portion of minced onions and cilantro;serve immediately.

Description:"Shrimp and clams in a tomatoey broth with smoky (but mild) driedchiles."

Cuisine:"Mexican"


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NOTES : Use large dried chiles, such as chiles quajillos or New Mexico chiles, tospark this stew's broth base. You can substitute one pound of any firm-fleshedfish, such as swordfish, tuna, or mahi mahi, for the shellfish.Nutr. Assoc. : 342 386 0 2130706543 26641 0 2470 0 391 0 0 0


Minestrone with Cannellini Beans


First Course Soups and StewsSummer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup dried cannellini beans



5 cups water1 large clove garlic -- peeled2 leaves fresh sage, or salt preserved sage

SaltFresh ground pepper

FOR THE SAUCE

2 medium red onions -- cleaned

2 medium carrots -- scraped1 large clove garlic -- peeled1 stalk celery10 sprigs fresh Italian parsley -- leaves only10 leaves fresh basil, or salt preserved basil4 ounces pancetta or prosciutto5 tablespoons olive oil

SaltFresh ground pepper

1 large pinch dried red pepper flakes1 1/2 pounds fresh tomatoes, very ripe

OR1 1/2 pound canned tomatoes preferably imported

Italian -- drained

PLUS4 cups chicken stock or meat stock -- preferably homemade1 cup white rice-preferably Italian Arborio

Fresh basil leaves

Soak the beans in a bowl of cold water overnight.

The next morning, drain the beans and place them in a medium-sized stockpot alongwith the 5 cups cold water, the garlic and sage. Set the pot over medium heat andwhen the water reaches a boil, lower the heat and simmer for about 45 minutes. Bythat time the beans should be cooked but still firm. Drain the beans, saving the

water, and place the beans in a crockery or glass bowl. Sprinkle salt and pepperover them and cover the bowl until needed.

Prepare the sauce: Coarsely chop the onions, carrots, garlic, celery, parsley andbasil all together on a board. Cut the pancetta into tiny pieces. Place a largecasserole with the oil over low heat and when the oil is warm, add all the choppedvegetables and the herbs and pancetta. Saut for 20 minutes, stirring every so� often with a wooden spoon. Season with salt, pepper and the hot red pepper flakes.

If using fresh tomatoes, blanch them, remove the skin and seeds and add them tothe casserole; if using canned tomatoes, pass them through a food mill, using thedisc with the smallest holes, directly into the casserole. Stir very well andsimmer for 30 minutes more. When the sauce is ready, take 2 cups of it and pour it

over the beans.

Add to the casserole the water from the beans and the 4 cups of broth, and bringto a boil. Add the rice and cook for about 16 minutes. The rice should becompletely cooked, not al dente as for risotto. Salt and pepper to taste, then addall the beans and sauce. Mix very well and simmer for 30 seconds more.

Serve with fresh basil leaves.

Serves 8 to 10



Description:"A homey, substantial bean soup with tomatoes, vegetables and rice."

Cuisine:"Italian"

Source:"Giulliano Bugialli's Foods of Tuscany by Giulliano Bugialli"

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NOTES : Valdarno, where this recipe originated, is part of the Arno Valley, whichstretches from Arezzo, passing Florence, down to Pisa, and includes a number ofhistoric towns. San Miniato, a hill town in the Florence-Pisa stretch of thevalley, was an important capital of the Holy Roman Empire, and the ruins ofFrederick Barbarossa's castle may be seen there. Perhaps Barbarossa picked thisspot for his castle because it was one of the few places where fresh whitetruffles could be found.

Giulliano Bugialli's Foods of Tuscany (1992, p. 76)Nutr. Assoc. : 26022 0 0 3403 0 0 26022 0 4712 2495 0 0 0 3332 4352 0 0 0

4714 5296 0 2130706543 0 0 342 2081 0


Minorcan-Style Duck with Green Olives

Recipe By :Serving Size : 8 Preparation Time :4:00Categories : Fall Main Course

Winter


STUFFING2 medium cloves garlic4 medium onions2 stalks celery

1/4 cup firmly packed fresh parsley leaves4 bay leaves1 teaspoon Hungarian sweet paprika1 teaspoon salt1 teaspoon fresh ground white pepper

DUCK AND SAUCE

2 5-pound ducklings -- fresh or thawed2 medium tomatoes16 large shallots

1/4 cup olive oil6 tablespoons Madeira wine1 cup dry white wine4 cloves3 cups cracked green olives (14 oz.) -- drained



PREPARATION: For the stuffing, halve garlic heads crosswise and put into a bowl.Peel and coarsely chop onions (2 cups). Chop celery (1 cup), parsley, and vanillabean and add to the bowl. Crumble bay leaves into the bowl and stir in paprika, 1teaspoon salt, and 1 teaspoon pepper.

For the duck and sauce, empty the cavity of each duck. (Reserve giblets foranother use.) Cut off wings at the second joint. Roughly chop wings and necks; setaside. Remove the loose fat from the neck, taft, and cavity. Cut out the fat under

wings. Rinse and pat dry the ducks, and fill cavities with stuffing. Sew upopenings and truss ducks. Let ducks stand, uncovered, at least 1 hour at roomtemperature. (Can refrigerate, uncovered on a cake rack, overnight, or up to 3days if ducks are fresh.)

With a fork, pierce the duck skin at 1/4-inch intervals. Make deep slits into thefatty areas with a paring knife. Peel, seed, and chop the tomatoes. Peel theshallots.

COOKING: Heat 2 tablespoons of oil in a large skillet and brown the ducks on allsides over medium-high heat. Transfer them, breast sides up, to an 8- to 10-quartheavy casserole (preferably made of enameled cast iron or earthenware).

Brown wings and neck bones in fat in skillet and add them to the casserole. Pouroff all but 4 tablespoons of the fat. Increase heat, add the tomatoes, and saut ,� mashing with a wooden spoon, until lightly scorched, about 5 minutes.

Scrape the tomatoes and brown bits into the casserole. Quickly deglaze the skilletwith the Madeira and white wine and add the mixture to the casserole. Add theshallots and cloves and cover the casserole with foil and a tight-fitting lid (oran earthenware dish filled with cold water that fits snugly over the casserole).Simmer over the lowest heat until ducks are cooked through and tender, about 2 1/2hours. (Can cool, cover, and refrigerate with the broth up to 2 days.)

Transfer the ducks to a cutting board and set aside for 10 minutes. Quarter eachduck, discarding the backbones, wings, and stuffing. Strain the cooking juices

through a fine strainer into a small saucepan, pressing gently to extract all ofthe juices. Bring the cooking juices to a simmer and skim off the fat. (If thecooking juices are cloudy, add 1/2 cup water to the saucepan, bring sauce to aboil, and set halfway off the burner so that while the mixture simmers, fats andimpurities rise on the cooler side; skim.) Boil the olives in a small saucepanwith enough water to cover for 1 minute to reduce saltiness. Drain, pit, and setaside. (Can cool and wrap each duck quarter in plastic, cover the pan juices, wrapthe olives, and set separately in a cool place for up to 4 hours.)

SERVING: Adjust oven rack to high position and heat the broiler. Add the olives tothe saucepan with the cooking juices and bring to a boil. Reduce the heat andsimmer until sauce thickens slightly, about 5 minutes.

Unwrap the ducks, rub the skin with the remaining 2 tablespoons olive oil, andbroil 3 inches from heat source until the skin is very crisp and duck is heatedthrough, about 5 minutes. Transfer ducks to a warm serving plate and cover withsauce.

Fresh duck may be refrigerated up to three days after stuffing; frozen ducksshould not be refrigerated for more than 24 hours after thawing.

The slow braising in a closed pot forces rapid condensation of the pan juices andresults in a tender and moist duck with extremely flavorful cooking liquid.



Description:"An elaborate, slow-cooked duck with Balkan flavoring"

Cuisine:"Greek"


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NOTES : Olives and braised duck are a delicious combination. Look for small, firmcracked green olives packed in a light salt brine, such as Greek Nafplion (thePeloponnese brand is found at many supermarkets; it is also available from AegeanTrader, 1059 Factory St., Richmond, CA 94801; (510)235-0324.

A riffraff salad of piquant greens tender oak-leaf lettuce with bitter escarole� and peppery arugula dressed with grated orange peel and walnut oil follows the�

main course nicely. Fresh fruit: apples, pears and grapes, great cheese: twosheep's milk cheeses (Roquefort and Sicilian pepato or a French peppercorn)studded Crottin du poivre and Gorgonzola made from cow's milk, an unusual dessertwine: chilled sweet Sicilian Malvasia delle Lipari, and a plate of special Italianalmond cookies and braided Greek clove, cinnamon, olive oil, wine cookies give themeal a lighthearted finish.Nutr. Assoc. : 0 0 0 0 3394 0 1032 0 0 0 0 3205 0 0 0 4080 0 0 3584


Mol Sauce�

Recipe By :Serving Size : 10 Preparation Time :1:00Categories : Fall Grilled

Sauce Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 medium pasilla chili1 Guajillo chili1 teaspoon salt

1/2 cup pumpkin seeds or squash seeds (2 ounces)1/2 cup sesame seeds

1 3-inch long cinnamon stick2 medium tomatoes1 large onion1 teaspoon dried red pepper flakes

1/4 teaspoon fresh ground black pepper1/2 teaspoon granulated sugar

1 ounce unsweetened chocolate1/4 cup dry bread crumbs

1 cup fresh turkey stockOR

1 cup chicken stock



1/4 cup red wine vinegar2 tablespoons honey

Salt -- to tastePepper -- to taste

10 dates -- pitted10 prunes -- pitted

1/2 cup raisins20 green olives -- with pimento

12 halved apricots -- dried

Arrange orange slices in bottom of glass baking dish. Mix parsley, garlic andcumin in a bowl. Rub mixture into chicken and place chicken on top of the oranges.Whisk the port, vinegar and honey in a small bowl. Pour mixture over chicken. Tuckthe fruit and olives around the chicken. Season with pepper. Cover and refrigerateat least 12 hours or overnight, turn chicken once.

Preheat oven to 350 . Turn chicken skin side up. Bake with marinade and fruit� until chicken is cooked; about 35 to 45 minutes. Transfer chicken, fruit andolives to a platter; discard orange slices. Pour pan juices into a heavy saucepan. Bring to a boil and continue to cook until reduced by half. Season with saltand pepper to taste. Spoon some sauce over chicken and garnish with parsley. Serve

remaining sauce on the side.

Yields 9 13 baking dish.�

Description:"Chicken marinated in port, fruit, spices and olives for a day; bakedtogether and served with a reduction of the pan juices."


T(Marinating Time):"12:00"

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Per serving: 543 Calories (kcal); 24g Total Fat; (40% calories from fat); 32gProtein; 47g Carbohydrate; 93mg Cholesterol; 226mg SodiumFood Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit; 2Fat; 1/2 Other Carbohydrates

Serving Ideas : Serve with Bastilla (see recipe in the Fabulous and Flavorfulcookbook).

NOTES : The chicken should marinate at least 12 hours, so begin this deliciousmain course a day before serving.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 26300


Mulled Cider

Recipe By :Dee BellServing Size : 6 Preparation Time :3:00Categories : Beverage Fall




-------- ------------ --------------------------------1 quart apple cider2 cups orange juice3 whole cinnamon sticks4 whole cloves

This is a great one for the old crock pot. If you don't have one use a coveredkettle over very low heat. Mix all ingredients together, cover and let stew for at

least 3 hours.

Serve in mugs.

Description:"Spicy and warm apple cider."

Cuisine:"American"

Yield:"1 1/2 Quarts"

Ratings : Complexity 1 Depth 5Difficulty 1 Good for Crowds 10Kid Appeal 9 Serving Temperature 9

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Per serving: 147 Calories (kcal); 1g Total Fat; (8% calories from fat); 1gProtein; 36g Carbohydrate; 0mg Cholesterol; 18mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 0Other Carbohydrates

NOTES : This is delicious laced with rum, brandy, Tuaca or whiskey.Nutr. Assoc. : 0 0 0 0


Mushroom Mousse

Recipe By :Serving Size : 6 Preparation Time :1:30Categories : Broiled Entr e�

Fall GrilledMain Course Summer


DUXELLES

1 pound mushrooms1 shallot

1/4 pound butter1 tablespoon lemon juice

Salt

B CHAMEL�1 tablespoon butter1 tablespoon white flour

1/3 cup milkPinch nutmeg



SaltPepper

SAUCE SUPREME

1 tablespoon (or more) black truffles4 tablespoons butter

1/4 cup white flour2 cups chicken stock

Dash lemon juiceSaltPepper

3/4 cup heavy cream3 eggs

PREPARATION: For the Duxelles, mince the mushrooms. Chop the shallot. In a heavyfrying pan, melt the butter over low heat. Add the mushrooms, shallot, and lemonjuice and cook, stirring occasionally, until all liquid has evaporated and themushrooms are dark and dry, about 50 minutes. Season with salt.

For the B chamel, in a small, heavy saucepan, melt the butter over medium-high� heat. Stir in the flour and cook, stirring, until bubbling. Gradually whisk in

milk and cook over medium heat, stirring, until thick, about 1 minutes. Addduxelles and season with nutmeg and salt and pepper to taste. Recipe can be madeto this point a day ahead.

For the Sauce Supr me, cut the truffles into thin julienne strips. In a heavy� saucepan, melt the butter over medium heat. Add the flour and cook, stirring,until golden. Gradually add the chicken stock and cook, stirring, until thickened,about 1 minute. Add the lemon juice and season to taste with salt and pepper. Stirin the heavy cream and truffles. Sauce Supr me can be made a few hours ahead.�

Generously butter a 5-cup mold.

COOKING AND SERVING: Heat the oven to 375 F. Reheat mushroom B chamel. Separate� �

the eggs. Lightly beat the egg yolks and whisk into B chamel. Beat the egg whites� to stiff peaks and fold into mixture. Pour mousse into prepared mold and set in aroasting pan. Fill with enough hot water to come 2/3 of the way up the mold. Bakeuntil set, about 25 minutes. Reheat Sauce Supr me.�

Remove mousse from oven and water and let rest for about 5 minutes in mold. Run asharp knife around the edge of the mousse to loosen it and invert it onto a 10-inch round platter. Slice and serve with warm sauce.

Serves: 4 to 6

Description:"An insanely lavish, rich first course with black truffles."

Cuisine:"American"


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NOTES : This elegant first course combines the light texture of a mousse and deepearthiness of mushrooms.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4196 0 0 0 0 0 0 0 0


Mussel Salad with Thai Vinaigrette

Recipe By :Serving Size : 4 Preparation Time :24:00Categories : Appetizer Main Course

Salad Seafood


MICROWAVE TOGETHER36 mussels, whole -- cleaned3 tablespoons vermouth

THAI VINAIGRETTE

1 whole lime -- juice and pulp2 tablespoons rice wine vinegar1 tablespoon Thai fish sauce (Nam Pla)1 teaspoon hot pepper sauce1 teaspoon granulated white sugar

Peanut oil1 tablespoon finely minced cilantro2 large cloves garlic -- finely minced3 whole green onions -- thinly sliced

2 whole cucumbers -- thinly sliced, quartered

12 whole cherry tomatoes -- quartered

For best results, microwave the mussels in 3 batches (for four servings.) Tobegin, arrange a dozen along the outside edge of a 9 inch glass pie dish. Thensprinkle with 1 tablespoon of vermouth. Cover with vented plastic wrap, keeping itloose enough so the mussels are able to open. Microwave on full power until themussels are open, about 2 minutes. Discard any mussels that don't open, thencontinue to microwave the remaining batches of mussels. Meanwhile, in a mediummixing bowl, toss together the lime, vinegar, Nam Pla, hot pepper sauce, sugar,oil, cilantro, garlic, and scallions. When mussels are ready, carefully removethem from their shells and toss them into the mixture. Let them marinate for aboutan hour, refrigerated. When you are ready to serve, add the cucumber and tomatoesto the mussels and toss well. To serve, arrange romaine petals on individual

chilled plates, then scoop on the mussel mixture. Great for first course, lunch,or a light dinner.

I think they are better marinated overnight. You can also add minced hot peppersto marinade.

Description:"Mussels microwaved in vermouth, marinated overnight in a ThaiVinaigrette and tossed with salad vegetables."

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Nutr. Assoc. : 0 26416 0 0 0 0 0 3292 0 652 0 20128 0 0 0 0 2557


Native Crab Chowder

Recipe By :Serving Size : 12 Preparation Time :1:30Categories : Appetizer Soups and Stews

Winter


12 Jonah crabs or hard-shell crabsOR

3 pounds fresh crabmeat1 1/2 lemons2 pounds Jerusalem artichokes

OR2 pounds potatoes5 cups water6 large shallots6 tablespoons butter1 quart heavy cream

SaltGround cayenne pepper or black pepper

Vermont common crackers (optional)

PREPARATION: If using whole crabs, bring a large pot of water to a boil, add thecrabs, four at a time, and cook, stirring occasionally, about 4 minutes. Transfercrabs to a bowl of ice water to cool quickly. Separate legs from bodies. Removetop shell and gills from bodies. Carefully remove crabmeat from legs and bodiesand chop into small pieces.

Squeeze 1/2 cup of juice from lemons. Cut Jerusalem artichokes or potatoes intoapproximately 1/2-inch dice. Put potatoes or artichokes, juice, and 5 cups ofwater into a large pot and bring to a boil. Cook, covered, until tender, about 15minutes.

Cut shallots into thin slices and saut in butter over low heat until tender,� about 4 minutes.

Add crabmeat to the large pot , bring to a boil, and cook for 3 minutes. Reduce toa simmer and cook for 5 minutes, skimming as needed. Add cream and shallots andreturn to a simmer. Season to taste. Chowder can be made a day ahead.

SERVING: Reheat chowder if made ahead. Put into bowls, top with cayenne pepper orblack pepper, and serve with common crackers if desired.

Description:



"Crabs in a creamy, lemony broth with Jerusalem artichokes."Cuisine:"American"


Ratings : Cholesterol Rating 10 Complete Meal 5Cost 6 Depth 7Difficulty 3 Fanciness 3

Fat Content 3 Freeze-ability 0Good for Crowds 6 Intensity 2Intricacy 3 Kid Appeal 8Looks 3 Portability 5Richness 8 Serving Temperature 8Spicy Hotness 2 Sweetness 3Tartness 5

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NOTES : "Straightforward, yet thoroughly modern" is how Bruce Frankel describeshis updated version of traditional New England chowder.Nutr. Assoc. : 460 0 2130706543 0 768 0 2130706543 0 0 0 0 0 272

2130706543


New England Roast Turkey with Chestnuts and Fruit


Categories : Christmas Entr e�Main Course RoastedThanksgiving Winter


CHESTNUTS AND FRUIT2 cups fresh or canned chestnuts -- (about 36)6 quince

OR3 tart apples1 small lemon

1/4 pound butter1 cup apple cider1 cup hard apple cider

OR1 cup apple cider1 cup fresh chicken stock

OR1 cup turkey stock3 tablespoons applejack or Calvados

SaltPepper



12 pounds turkey

1/4 pound butterSaltPepper

PREPARATION: If using fresh chestnuts, heat oven to 400 F. With a small, sharp� knife, cut a slit in each fresh chestnut, spread in a shallow baking pan, and

roast for 15 to 20 minutes. Peel off both outer and inner skins while still warm.If they cool and become difficult to peel, reheat.

Peel and core quince and cut into 1-inch chunks. Squeeze 1 tablespoon lemon juiceover quince and toss.

Melt 4 tablespoons of the butter in a large frying pan. Add chestnuts and quinceand saut over low heat until soft, about 5 minutes. Add the ciders and stock,� bring to a simmer, and reduce liquid to about 1/2 cup, about 20 minutes. Addapplejack or Calvados and season to taste with salt and pepper. Stir in remaining4 tablespoons of butter. Chestnut and fruit mixture can be made a day ahead.

COOKING AND SERVING: Heat oven to 425 F. Rub the turkey with the butter and�

sprinkle generously with salt and pepper. Put turkey on a rack in a roasting panand roast in preheated oven for 15 minutes. Reduce heat 325 F and cook turkey,� basting often, until internal temperature reaches 140 F, about 3 1/2 to 4 hours.� (Allow approximately 20 minutes a pound for roasting.)

Gently reheat chestnut and fruit mixture. Carve turkey and serve with chestnutsand fruit on the side.

Cuisine:"American"



Cost 4 Depth 3Difficulty 2 Fanciness 8Fat Content 2 Good for Crowds 10Intensity 7 Intricacy 5Kid Appeal 10 Looks 8Portability 5 Richness 7Serving Temperature 8 Spicy Hotness 0Sweetness 7 Tartness 7

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Food Exchanges: 1/2 Grain(Starch); 10 Lean Meat; 0 Vegetable; 1 Fruit; 3 Fat; 0Other Carbohydrates

NOTES : An updated classic. Here's traditional roast turkey with a variation onold-fashioned Yankee trimmings. Quince resembles an apple, although it is a bittarter and requires long, slow cooking to mellow its flavor. Tart apples are anacceptable substitute if quince are unavailable.

As part of the New England holiday menu, Bruce Frankel and David Kantrowitz alsosuggest a course of New England Farmstead Cheeses such as Hubbardston blue cheese,Capri goat cheese, and goat Camembert.



Nutr. Assoc. : 0 2559 4671 0 2130706543 0 0 0 2130706543 0 0 342 02130706543 2067 0 0 0 0 0 0 0


New York Egg Cream

Recipe By :Serving Size : 1 Preparation Time :0:05Categories : Beverage Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoons chocolate syrup

1/3 cup milk -- ice cold2/3 cup seltzer water -- ice cold

Put chocolate syrup in the bottom of a 12-ounce glass. Add milk and stir.

Slowly add seltzer, stirring vigorously. Scrape off the top of the head as itrises over rim of the glass. Add a bit more seltzer. Drink immediately.

Description:"Seltzer, chocolate and milk: no cream in here. No egg, either."

Cuisine:"American"

Source:"Cook's Magazine September/October 1984"

Yield:"1 12-ounce glass"

Ratings : Cholesterol Rating 3 Cost 3Depth 3 Fat Content 2

Intensity 5 Kid Appeal 10Looks 3 Richness 5Serving Temperature 3 Sweetness 8

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Per serving: 132 Calories (kcal); 3g Total Fat; (19% calories from fat); 3gProtein; 26g Carbohydrate; 11mg Cholesterol; 61mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2Other Carbohydrates

NOTES : For a higher and lighter head, use 1/4 cup milk and 3/4 cup seltzer. For aricher flavor, use more milk and less seltzer.

Nutr. Assoc. : 0 0 0


Pan-Roasted Quail with Thyme and Green Grapes

Recipe By :Serving Size : 4 Preparation Time :24:00Categories : Fall Fowl

Main Course Spring




MARINADE1 cup olive oil

BOUQUET GARNI

12 black peppercorns -- cracked2 bay leaves -- broken6 sprigs fresh thyme6 parsley sprigs

QUAIL

8 whole quails (about 6 oz. each) -- split in half, backs andsmall splintery bones removed and reserved for stock1 teaspoon salt

1/2 teaspoon black pepper2 teaspoons chopped fresh thyme10 tablespoons butter1 1/2 cups white grape juice

3/4 cup green grapes -- sliced (about 32)

QUAIL STOCK1/4 cup butter

1 onion -- chopped1 carrot -- chopped1 stalk celery -- chopped1 leek -- chopped1 quart chicken stock1 quart water

1/2 head garlic -- unpeeled

Twenty-four hours ahead, combine all marinade ingredients (olive oil and Bouquet

Garni) in a nonreactive bowl. Put quail in marinade, cover, and refrigerateovernight.

For the stock, heat 1/4 cup butter in a large, heavy pot. Add reserved quail bonesand saut over medium-high heat until bones are golden brown, about 8 to 10� minutes. Remove bones and reserve. Add onion, carrot, celery, and leek to pot.Reduce heat to low and cook vegetables, without browning, until they are soft,about 10 minutes. Add reserved bones, chicken stock, and water. Bring to a boil,skimming any foam that may form. Add garlic and simmer 1 hour. Strain, discardvegetables, and let stock cool. Remove fat when it rises to top.

Remove bouquet garni from marinade, squeeze out oil, and put bouquet in stock.Return stock to heat and reduce to 1 1/2 cups, about 30 to 40 minutes.

Remove quail from marinade and pat dry. Season with salt, pepper, and thymeleaves.

In a large frying pan, melt 1/2 cup butter over medium-high heat. Add quail andcook 2 to 4 minutes per side, or until golden brown in color and thigh meat isjust springy to the touch. Saut ing may have to be done in 2 batches.�

Remove quail from pan to a heat-proof serving tray and keep warm.

Pour off any fat and deglaze pan with grape juice, scraping with a wooden spoon.



Reduce over high heat to 1/2 cup, about 15 minutes, and add the 1 1/2 cups reducedstock. Reduce again by half, about 15 to 20 minutes. Adjust seasoning and toss insliced grapes. Heat through but do not cook. Swirl in 2 tablespoons butter. Poursauce over quail and serve.

Description:"Browned game birds in juicy-sweet gravy."

Cuisine:

"American"Source:"Cook's Magazine September 1984"

Ratings : Cholesterol Rating 5 Complete Meal 3Cost 8 Depth 8Difficulty 7 Fanciness 8Fat Content 5 Good for Crowds 5Intensity 7 Intricacy 7Kid Appeal 7 Looks 7Richness 7 Serving Temperature 8Sweetness 8 Tartness 7

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Per serving: 1418 Calories (kcal); 122g Total Fat; (76% calories from fat); 48gProtein; 34g Carbohydrate; 274mg Cholesterol; 3291mg SodiumFood Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fruit; 20Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 1036 4437 0 4663 1326 0 0 0 0 0 0 0 222 0 0 00 0 0 0


Peanut Butter and Honey Fundough

Recipe By :Serving Size : 8 Preparation Time :0:10Categories : Dessert Snack

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup peanut butter1 cup honey2 cups powdered milk

Mix all ingredients together in a bowl. Add more powdered milk if necessary tomake a workable dough. Form the dough into ball and other shapes, then eat.

Description:"Peanut butter, honey and powdered milk make an edible dough forcreating children's art."

Cuisine:"American"

Yield:"2 1/2 Cups"




Complexity 1 Cost 2Depth 1 Difficulty 1Kid Appeal 10 Sweetness 8

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Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 21/2 Other Carbohydrates

NOTES : This is fun for a rainy day with the kids. Make, shape and eat!!!Nutr. Assoc. : 0 0 0


Peas a l'Orientale


Categories : Side dish SpringSummer Vegetable

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 pounds fresh peas -- about 2 cups shelled

OR2 cups frozen peas -- thawed

Salt1/4 cup whole waterchestnuts -- canned

3 ounces canned straw mushrooms -- about 1/2 cup3 tablespoons butter

1 teaspoon grated fresh ginger root1/4 teaspoon granulated sugar

Fresh ground black pepper

PREPARATION: Shell the peas. Cook fresh peas in 3 quarts of boiling, salted waterjust until tender, about 4 minutes; cook frozen peas 1 minute. Drain and refreshunder cold water.

Drain and rinse the water chestnuts and mushrooms. Split the chestnuts in half.Recipe can be made to this point several hours ahead.

COOKING AND SERVING: Melt 2 tablespoon of the butter in a saucepan. Saut the� ginger, water chestnuts, and mushrooms over low heat just until cooked through,

about 1 minute. Add the peas, sugar, and 1/4 teaspoon salt and cook until heatedthrough, about 30 seconds. Add remaining butter and toss just until blended.Season to taste with salt and pepper. Serve warm.

Description:"Sweet green peas with ginger, straw mushrooms and water chestnuts."

Cuisine:"Chinese"




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Per serving: 274 Calories (kcal); 10g Total Fat; (30% calories from fat); 13gProtein; 36g Carbohydrate; 23mg Cholesterol; 191mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;0 Other Carbohydrates

NOTES : This makes a wonderful accompaniment to roast or grilled lamb, chicken, or

duck. Canned straw mushrooms can be found in the Oriental food section of manysupermarkets.

Recipe preparation times assume the use of frozen peas. For fresh peas total time� � would be 45 minutes.Nutr. Assoc. : 0 0 2130706543 0 0 2461 0 20083 0 0


Penne with Eggplant, Roasted Peppers, and Sausage

Recipe By :

Serving Size : 6 Preparation Time :0:45Categories : Baked Entr e�

First Course Main CoursePasta

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 pounds Japanese eggplant, about 6 -- cut lengthwise into 1/4-inch

slices7 tablespoons olive oil


1 pound hot or sweet Italian sausage

1 4-ounce jar roasted red peppers -- drained, chopped coarseOR

1 red bell pepper -- roasted, peeled and seeded and choppedcoarse1 medium clove garlic -- minced1 medium tomato -- peeled, seeded, diced

1/2 cup loosely packed, minced cilantro1 teaspoon balsamic vinegar2 tablespoons lemon juice -- from 1/2 lemon12 ounces penne or dried pasta

TO COOK: Heat oven to 350 F. Brush eggplant slices with 3 tablespoons oil, then� sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place eggplant and sausages

on a baking pan; cover with foil. Bake until eggplant is tender, about 20 minutes.Remove eggplant slices and cut them into small dice; set aside.

Return sausages to the oven and bake, uncovered, until cooked through, about 10minutes longer. Cut sausages into 1/4-inch-thick slices. Mix sausages and eggplantwith next 6 ingredients. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper orto taste; set aside.

Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon saltand penne; cook until pasta is just tender, about 10 minutes. Drain pasta andtransfer to a large serving bowl.



TO SERVE: Add remaining 1/4 cup oil and sausage mixture to pasta; toss to combine.(Can be covered and set aside at room temperature up to 1 hour.) Serve.

Serves: 4 to 6

Description:"A variety of flavors and textures enliven this hearty pasta."

Cuisine:"Italian"


Ratings : Cholesterol Rating 7 Complete Meal 7Cost 5 Depth 7Difficulty 2 Fanciness 5Fat Content 7 Good for Crowds 8Intensity 7 Intricacy 3Kid Appeal 8 Looks 7Portability 5 Richness 7Serving Temperature 6 Spicy Hotness 5Tartness 5

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NOTES : If you have the time, chef Albert Rainer, of Hyde Street Bistro, suggeststhat you roast fresh red bell peppers for use in this recipe.Nutr. Assoc. : 3234 0 0 0 3775 4752 0 2130706543 0 0 20128 0 0 311


Peppered Lamb


Salad Spring

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 medium cloves garlic -- crushed1 tablespoon fresh thyme -- minced

1 tablespoon crushed black peppercorns2 1/2 tablespoons olive oil

3/4 pound boneless loin of lambSalt

TO PREPARE: Mix first 3 ingredients plus 1 1/2 tablespoons oil in a bowl. Addlamb; turn to coat. Cover and refrigerate 4 hours. (Can be refrigeratedovernight.)

TO COOK: Heat oven to 350 F. Remove lamb from the marinade and sprinkle with 1/4� teaspoon salt. Heat remaining 1 tablespoon oil in a Dutch oven. Cook lamb over



medium-high heat until seared on all sides, about 5 minutes. Transfer to the ovenand roast lamb, about 8 minutes for medium rare. Transfer lamb to a carving board;let stand for 5 minutes.

TO SERVE: Slice loin of lamb, crosswise, into 1/4-inch-thick slices. Transfer 4slices to each dinner plate. See Lamb-Flageolet Salad with Sun-Dried TomatoVinaigrette recipe in the Fabulous and Flavorful cookbook.

Description:"Lamb loin in a lively marinade and grilled."

Cuisine:"American"


Ratings : Cholesterol Rating 3 Complete Meal 3Cost 7 Depth 3Difficulty 3 Fanciness 5Fat Content 2 Good for Crowds 8Intensity 8 Intricacy 2Kid Appeal 3 Looks 3Portability 5 Richness 7

Serving Temperature 7 Spicy Hotness 7Tartness 2

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NOTES : A natural as part of the Lamb-Flageolet Salad, or all by itself.Nutr. Assoc. : 0 0 2261 0 3839 0


Pickled Beets and Eggs

Recipe By :Dee BellServing Size : 4 Preparation Time :24:00Categories : Appetizer Salad

Side dish Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 eggs -- hardboiled, peeled

3 cups whole beets-fresh1/2 cup water-simmered with fresh beets

OR3 cups canned beets -- juices drained from canned beets,1 cup rice vinegar2 tablespoons brown sugar4 tablespoons granulated sugar

1/8 teaspoon salt

Hard-boil 6 eggs. Peel, rinse, and place in large jar. Simmer fresh, cleaned beetswith water in a tightly covered pan until slightly tender. Drain water or drain



juice from canned beets, reserve liquid. Place beets in jar and to the reservedliquid add vinegar, sugars and salt. Adjust vinegar and sugars to your personaltaste and boil for 5 minutes. Pour this boiling mixture over beets and eggs andclose tightly, then cool. Refrigerate and serve the following day.

The beautiful magenta color of the eggs will deepen the longer they remain in thebeet liquid.

Description:"Eggs marinated in sweet and sour beets become magenta and firm."

Cuisine:"American"

Ratings : Cholesterol Rating 3 Complete Meal 4Cost 3 Depth 0Difficulty 1 Good for Crowds 10Kid Appeal 4 Looks 7Portability 10 Sweetness 5Tartness 5

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Protein; 31g Carbohydrate; 318mg Cholesterol; 243mg SodiumFood Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 11/2 Other Carbohydrates

NOTES : Good, old-fashioned, Midwestern picnic fare. Great for crowds. Try addinga clove or two, or some caraway, or both to the pickling juice.Nutr. Assoc. : 3673 2231 1582 0 2130706543 0 0 0 0


Pineapple Bomb

Recipe By :Hanadi RifaeServing Size : 8 Preparation Time :4:00Categories : Dessert

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 cups heavy cream2 packages cream caramel powder2 2 5/8-ounce packages Dream Whip powder -- individual packets

DISSOLUTION

4 teaspoons unflavored gelatin1/3 cup water

1 16-ounce package pound cake -- sliced1 16-ounce can fruit salad -- drained1 16-ounce can pineapple rings -- drained1 4-ounce jar cherries -- drained

In a bowl, beat the cream, Dream Whip and cream caramel until they are stiff.

Add the dissolved gelatin and beat.

Line the desired bowl with plastic paper. Arrange the pineapple rings close to



each other with a cherry in each hole. Pour half of the cream on the pineappleslices. Put a layer of fruit and a layer of cake on the cream. Pour the rest ofthe cream and repeat the with the rest. Put in the fridge overnight. Invert on theserving plate and serve.

Description:"Layers of whipped cream caramel gelatin, canned fruit and pound cakemolded into a stunning buffet dessert."

Cuisine:"American"

Ratings : Cholesterol Rating 3 Complete Meal 3Complexity 3 Cost 3Depth 4 Difficulty 2Fanciness 7 Fat Content 8Good for Crowds 10 Kid Appeal 10Portability 6 Serving Temperature 2

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

NOTES : Buffet attraction piece.Nutr. Assoc. : 0 0 26418 0 0 0 0 0 4615 3489 4498 2444


Plum Jam Pork Chop Marinade


Categories : Roasted Sauce


1/4 cup plum jam2 tablespoons rice vinegar

1/2 teaspoon dark sesame oil1 1/2 teaspoons olive oil or peanut oil

SaltBlack pepper

Pinch brown sugar (optional)

Whisk all ingredients together well, adjust seasoning according to your taste andthe sweetness of the jam used, and marinate pork chops for about 30 minutes.

If grilling, turn frequently and baste often to prevent burning. Baste a finaltime and serve.

If cooking on the stovetop, scrape marinade off and saut pork chops on medium for� 7 minutes per side. Remove from pan, keep chops warm and stir in marinade, heatinguntil it bubbles plus 2 minutes, then spoon over pork chops and serve.

If baking, scrape marinade off of chops, brown them on both sides and cover with



marinade. Cover with foil or a lid and bake for 1/2 hour then turn the chops,cover and bake for 15 minutes, uncover and bake 15 minutes. Serve.

Description:"Dark, flavorful, Chinese-influenced pork marinade that becomes asauce."

Cuisine:"Chinese"

Ratings : Complete Meal 1 Complexity 1Cost 1 Kid Appeal 6Sweetness 4 Tartness 3

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Per serving: 142 Calories (kcal); 5g Total Fat; (27% calories from fat); 0gProtein; 27g Carbohydrate; 0mg Cholesterol; trace SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 OtherCarbohydrates

Nutr. Assoc. : 5688 0 0 986 0 0 2130706543


Proven ale Stuffing�

Recipe By :Dee BellServing Size : 4 Preparation Time :0:10Categories : Saut ed Stuffing�

Summer


1 tablespoon olive oil3/4 cup onions -- chopped

2 large cloves garlic -- minced1 large peeled tomato -- coarsely chopped2 1/2 tablespoons chopped fresh parsley2 teaspoons chopped fresh basil1 1/2 teaspoons chopped fresh thyme

1/2 teaspoon salt1/4 teaspoon black pepper3/4 cup bread crumbs1/4 cup Parmesan cheese

Peel tomato and coarsely chop. Set aside.

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

Stuff parboiled cabbage leaves, whole tomatoes that have had the pulp scooped out,or zucchini or eggplant that have been half-baked. Top with more Parmesan cheeseand bake for 15 to 30 minutes depending on the size and quantity of the stuffedvegetable.

Description:



"Tomatoes, garlic, herbs, Parmesan cheese and breadcrumbs for stuffinga variety of vegetables."


Yield:"1 Cup"

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Nutr. Assoc. : 0 0 0 3872 0 0 0 0 0 0 0


Puerto Rican Chicken and Rice with Asparagus and Tarragon


Spring

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoons vegetable oil1 ounce ham -- diced4 skinless, boneless, chicken thighs -- cut into 2- by 1/2"-

strips1 small red bell pepper -- sliced thin lengthwise

2 tablespoons minced fresh tarragonOR

2 teaspoons dried tarragon1 8-ounce can tomato sauce2 1/2 cups long-grain white rice4 1/2 cups chicken stock or canned chicken broth

1/2 pound thin asparagus -- stem ends trimmed and discarded; spearscut diagonally into 1-inch pieces and blanched

TO COOK: Heat oil in a large saucepan. Add ham and chicken; saut until chicken is�

browned, about 5 minutes. Add bell peppers; saut until softened, about 2 minutes.� Add tarragon and tomato sauce; bring to simmer. Add rice and chicken stock; bringto boil, cover, and simmer until rice is tender, 20 to 25 minutes. Add asparagusand serve immediately.

Description:"An updated arroz con pollo."





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NOTES : Traditional arroz con pollo has green peas, whole chicken pieces andbright orange achiote oil. This refined, subtly colorful version substitutesasparagus and chicken thigh strips and eliminates the unnecessary orange color.Nutr. Assoc. : 0 0 9230 4695 3412 0 2130706543 1506 0 342 2085 0 0 0


Quiche Lorraine

Recipe By :Dee BellServing Size : 6 Preparation Time :1:30Categories : Baked Main Course

Winter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pie crust12 slices bacon -- fried, drained and crumbled1 1/2 cups grated Swiss cheese

MIX TOGETHER

5 eggs2 cups light cream

OR2 cups milk

1/4 teaspoon paprika1/2 teaspoon salt1/8 teaspoon white pepper1/8 teaspoon nutmeg

Heat the oven to 400 F. Prepare the pie shell, sprinkle half of the Swiss cheese� in the shell then crumble the fried bacon over the cheese. Sprinkle remainingcheese evenly over the bacon.

Mix together egg mixture until well-blended and pour slowly over the bacon andcheese, taking care not to create bare spots.

Cover pie crust edges with a thin strip of foil and bake quiche at 400 F for 15�

minutes. Reduce heat to 350 F and bake for 20 minutes more. Remove foil covering� and bake 10 minutes more. Serve like pie.

Description:"Bacon and Swiss cheese custard, baked in a pie crust."

Cuisine:"French"

Yield:"1 Pie"

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Serving Temperature 7 Spicy Hotness 2Sweetness 7 Tartness 3

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

Per serving: 225 Calories (kcal); 4g Total Fat; (19% calories from fat); 3gProtein; 36g Carbohydrate; 7mg Cholesterol; 2130mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 1/2 Fat; 0

Other Carbohydrates

NOTES : Naftaly complements luxurious and festive rack of lamb with a saucefeaturing seasonal fruits. He likes to use pears and quince, but tart apples canbe substituted for the quince.Nutr. Assoc. : 4410 129 3840 0 0


Autumn Fruit Sauce

Recipe By :

Serving Size : 12 Preparation Time :2:00Categories : Fall Sauce

Simmered Winter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 pears -- such as Bartlett3 quince or Granny Smith apples or 3 apples,

any tart variety1 1/2 quarts stock, fresh lamb stock, beef stock, or

chicken stock3/4 cup cognac

SaltPepper

1 1/2 tablespoons poire eau de vie (optional)

PREPARATION: Peel and core the 3 pears and the quince (or apples) and cut intosmall pieces. Add the pears and quince to the stock used to cook the Seckel pearsfor the Rack of Lamb, or just use straight stock if preparing this recipe for someother meat. Bring to a simmer and cook until fruit is soft and stock is reduced by1/3, about 1 hour. Process fruit mixture in a food mill or food processor untilsmooth and return to pan. Add cognac and simmer slowly, skimming as needed, for atleast 1/2 hour. Season with salt and pepper and add poire eau de vie. Strainsauce.

Recipe can be made a day ahead of use.

SERVING: Put sauce on individual plates and put the meat on each plate.

Description:"A sophisticated apple-and-pear sauce with cognac to accompany meatroasts."

Cuisine:"American"




Ratings : Cholesterol Rating 3 Cost 5Depth 2 Difficulty 3Fanciness 7 Fat Content 0Freeze-ability 8 Good for Crowds 10Intensity 7 Intricacy 0Kid Appeal 7 Looks 2

Portability 7 Richness 7Serving Temperature 7 Spicy Hotness 0Sweetness 8 Tartness 7

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Per serving: 81 Calories (kcal); trace Total Fat; (5% calories from fat); 1gProtein; 10g Carbohydrate; 0mg Cholesterol; 1063mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0Other Carbohydrates

NOTES : Quince is a puckeringly tart fruit raw that mellows to deliciousness oncooking. Tart apples make a good substitute if quince are unavailable.

Nutr. Assoc. : 0 4671 129 0 0 0 2130706543


Refried Beans

Recipe By :Dee BellServing Size : 4 Preparation Time :0:15Categories : Fried Side dish


-------- ------------ --------------------------------4 tablespoons oil, bacon fat, lard, or butter2 cups cooked pinto beans -- and their cooking liquid or can

juices2 tablespoons hot chicken stock or water -- if needed

Pinch cuminSaltBlack pepper

1/4 cup grated mild Cheddar or Monterey Jackcheese

Heat oil in a heavy skillet. Add beans, heat and mash, stirring in liquid as

needed (either the bean liquor or the broth or both if necessary to achieve a verythick paste of beans that isn't too dry). Add cumin and salt and pepper to taste,then sprinkle grated cheese over the top. When melted, stir the cheese into thebeans.

Description:"Cooked pinto beans, mashed, reheated in oil, and mixed with meltedcheese."




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

Per serving: 267 Calories (kcal); 16g Total Fat; (54% calories from fat); 9gProtein; 22g Carbohydrate; 7mg Cholesterol; 113mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0Other Carbohydrates

NOTES : Vary the liquid according to the recipe in which these beans are used (dry

for Tamale Pie) and to personal preference.Nutr. Assoc. : 4267 1136 342 0 0 0 2536 0


Rhubarb Punch

Recipe By :Donna BergeServing Size : 14 Preparation Time :1:00Categories : Beverage


-------- ------------ --------------------------------4 cups rhubarb

1/2 cup granulated white sugar1 quart ginger ale1 46-ounce can Hawaiian Punch

Cut rhubarb into pieces and cover with water. Cook until done and put into a jellybag and squeeze. Into the extracted measure of rhubarb juice add sugar. Bring to aboil. Chill. Mix rhubarb juice, punch and ginger ale.

Description:"Rosy red punch great for summer party made of extracted rhubarbjuice, gingerale, sugar and Hawaiian Punch."

Cuisine:"American"

Yield:"3 1/2 Quarts"

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Nutr. Assoc. : 0 652 0 614


Rice, Mushroom and Cheese Croquettes

Recipe By :Dee BellServing Size : 4 Preparation Time :0:30Categories : Fried Main Course

Saut ed�




RICE MIXTURE1/4 cup chopped onions

1 tablespoon oil1 cup minced mushrooms2 cups cooked rice

3 tablespoons minced celery2 tablespoons minced green bell pepper1 tablespoon grated carrots

1/2 cup Cheddar cheese or other cheese1 tablespoon minced fresh parsley -- (optional)

OR1 teaspoon dried thyme -- (optional)1 teaspoon paprika

1/2 teaspoon salt1/4 teaspoon black pepper or pinch cayenne pepper

(optional)2 teaspoons lemon juice1 egg

ROLLING MIXTURE

2 cups fresh bread crumbs2 eggs

oil for fryingWhite Sauce - Medium -- see recipe

Saut onions and mushrooms in oil until onions are light golden and translucent.� Combine all ingredients except rolling mixture. Chill rice mixture. Beat the eggsfrom the rolling mixture and roll croquettes in beaten egg and then breadcrumbs.Fry, turning so all sides brown. Serve with White Sauce (see recipe). Or makeWhite Sauce into Brown Sauce, or use recipe for Roasted Tomato Sauce.

Description:"Rice, mushrooms and cheese fried into golden balls and served withWhite Sauce."

Cuisine:"French"

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Per serving: 370 Calories (kcal); 16g Total Fat; (38% calories from fat); 11gProtein; 45g Carbohydrate; 164mg Cholesterol; 521mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 2840 0 20088 26083 0 20066 0 2130706543 0 0 0 0 0 00 0 0 0 0 0



Recipe By :Dee Bell



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

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup milk2 tablespoons white flour

2 tablespoons butter




Cuisine:"American"

Yield:"1 cup"

Ratings : Cholesterol Rating 3 Complexity 0Cost 0 Depth 1Difficulty 1 Fanciness 2Fat Content 5 Kid Appeal 10Looks 2 Serving Temperature 8

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Carbohydrates

NOTES : Basic and modifiable, this sauce can become a cheese sauce or a rich heavycream sauce; just add grated cheese or cream until you have achieved the depth offlavor needed.



Roast Pork Loin with Sweet-and-Sour Tamarind Sauce


Roasted Spring


Tamarind Sauce -- see recipe



3 pounds boneless pork loin (3 to 3 1/2 lbs.) -- tied crosswise at1-inch intervals2 tablespoons olive oil

1/2 teaspoon oreganoSaltGround black pepper

TO PREPARE: Make Tamarind Sauce recipe.

For the pork loin, rub the pork with the olive oil and sprinkle with oregano, 1teaspoon salt, and 1/4 teaspoon pepper.

TO COOK: Heat oven to 350 F. Transfer pork loin to a roasting pan. Roast until a� meat thermometer inserted into the center of the roast registers 150 F, about 1� 1/2 hours. Transfer pork roast to a carving board; let stand 10 minutes.

TO SERVE: Warm Tamarind Sauce over low heat. Remove and discard string from porkroast. Carve roast, crosswise, into 1/4-inch thick slices. Transfer a portion ofthe pork to each warm dinner plate. Spoon a portion of Tamarind Sauce over thepork slices on each plate and serve immediately.

Serves: 6 to 8

Description:"Caribbean spin on roast pork."



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

NOTES : You can buy frozen tamarind pulp at Spanish or Caribbean markets or orderit by mail from Casa Hispania International Food Market, P.O. Box 587, PortChester, NY 10578, (914) 939-9333.Nutr. Assoc. : 0 4575 0 0 0 0


Tamarind Sauce

Recipe By :Cook's Magazine April 1990Serving Size : 8 Preparation Time :0:15Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------10 tamarind pods-to yield 1 cup -- shelled, pur ed,�

OR1 cup frozen tamarind pulp -- thawed2 cups beef stock or canned beef broth



3 tablespoons granulated sugar

TO PREPARE: Bring all sauce ingredients to simmer in a medium nonreactivesaucepan, stirring to break up the tamarind pulp. Simmer to blend flavors, about 3minutes. Strain sauce through a fine sieve into a medium nonreactive bowl. Presson the pulp and seeds to release their liquid; discard solids. (Can be cooled,covered, and refrigerated overnight.)

Serves 6 to 8

Description:"Sweet and tart beef stock-based sauce, good on roasts and othermeats."


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

Per serving: 30 Calories (kcal); trace Total Fat; (1% calories from fat); traceProtein; 6g Carbohydrate; 0mg Cholesterol; 532mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2

Other Carbohydrates

NOTES : Designed for Roast Pork Loin with Sweet-and-Sour Tamarind Sauce.

Tamarind, available at Spanish or Caribbean markets, is the fruit of a tropicalevergreen. When its stringy pulp is pur ed and strained, it makes a tart� ingredient for sauces.Nutr. Assoc. : 1481 0 2130706543 129 0


Roasted Eggplant, Tomato and Olive Quiche


Winter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pie crust1 globe eggplant3 tablespoons olive oil

1/4 cup chopped onions1 large clove garlic -- finely minced

3 fresh Italian plum tomatoes -- peeled, diced, drained1/4 cup sliced black olives1/4 teaspoon dried oregano -- crumbled

2 tablespoons julienned fresh basil

EGG MIXTURE4 eggs1 1/2 cups light cream or milk

1/2 cup grated Parmesan cheese1/4 teaspoon paprika1/2 teaspoon salt



1/8 teaspoon white pepper

Heat the oven to 350 F. Cut eggplant into 1/2-inch slices and rub with two-thirds� of the oil and place on non-stick baking sheet. Roast eggplant in oven for about20 minutes, turning once at 10 minutes. Eggplant should be tender when piercedwith a fork. When done, turn oven up to 425 F. While the eggplant is roasting,� prepare the pie shell. Saut onion and garlic in the remaining third of the oil� until golden. Peel tomatoes, dice and drain and add to the onion. Remove from heat

and add chopped eggplant, basil, oregano and olives. Spread eggplant mixture inbottom of pie crust.

Mix together egg mixture until well-blended and pour slowly over the eggplantmixture, taking care not to create bare spots. Cover pie crust edges with a thinstrip of foil and bake quiche at 425 F for 15 minutes. Reduce heat to 325 F and� � bake for 20 minutes more. Remove foil covering and bake 10 minutes more. Servelike pie.

Description:"Egg custard baked in a pie crust with tomatoes, black olives androasted eggplant."

Cuisine:

"French"Yield:"1 9-inch pie"

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Per serving: 421 Calories (kcal); 32g Total Fat; (67% calories from fat); 11gProtein; 24g Carbohydrate; 170mg Cholesterol; 611mg SodiumFood Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 3234 0 0 0 3773 0 0 3332 0 0 0 483 0 0 0 0


Rosemary-Grilled Chicken with Black-Pepper Shallot Butter

Recipe By :Serving Size : 4 Preparation Time :0:20Categories : Entr e Grilled�

Main Course


ROSEMARY GRILLED CHICKEN4 large boneless chicken breasts (about 1 1/2

lbs.) -- with skin6 medium boneless chicken breasts -- with skin1 tablespoon oil2 tablespoons minced fresh rosemary


BLACK PEPPER SHALLOT BUTTER

1 shallot



6 tablespoons butter -- softened1/2 tablespoon cracked black peppercorns

1 lemon

PREPARATION: Rub chicken breasts with the oil and rosemary, sprinkle with salt andpepper.

For the butter, mince the shallot. Cream the butter, and then beat in the shallot

and the cracked black peppercorns. Season to taste with fresh lemon juice. Shapethe seasoned butter into a 1-inch log, wrap in plastic, and refrigerate.

Recipe can be made to this point several hours ahead. Wrap and refrigeratechicken.

COOKING AND SERVING: Heat the grill or broiler. Grill or broil chicken, turningonce, until chicken is cooked through, about 10 minutes. Top each hot chickenbreast with a 1/4-inch slice of black-pepper shallot butter.

Description:"The strong flavors of rosemary and black pepper are delicious withgrilled chicken."

Cuisine:"French"


Ratings : Cholesterol Rating 7 Complete Meal 3Cost 5 Depth 2Difficulty 2 Fanciness 5Fat Content 5 Good for Crowds 10Intensity 7 Intricacy 2Kid Appeal 7 Looks 7Richness 7 Serving Temperature 10Spicy Hotness 6

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NOTES : Rosemary is a member of the mint family and is strongly aromatic. Thepiney taste and fragrance superbly season any strongly flavored meat. When driedand thrown on hot coals while grilling, the savor of rosemary penetrates foodlightly.Nutr. Assoc. : 0 26034 2571 0 3399 0 0 0 0 0 0 2261 0


Rum Balls

Recipe By :Jack LigonServing Size : 6 Preparation Time :24:00Categories : Christmas Cookie

Dessert




2 1/2 cups crushed vanilla wafer cookies1 cup confectioner's sugar1 cup finely chopped nuts

1/4 cup bourbon3 teaspoons light corn syrup

Mix all ingredients together and roll into balls. Place paper towels in bottom ofcontainer as well as between each layer. Place a paper towel on top. Keep sealed

in Tupperware or equivalent container. The longer they age, the better the flavor.A good Christmas cookie.

Description:"Crumbled vanilla wafers mixed with bourbon and nuts; then rolled intoballs."

Cuisine:"American"

Ratings : Complete Meal 1 Cost 3Depth 1 Difficulty 1Fanciness 4 Good for Crowds 10Intricacy 3 Kid Appeal 2Portability 10 Richness 5

Serving Temperature 5 Sweetness 8

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NOTES : A favorite of Jack's for Christmas made originally by Patt Ayers inEugene, Oregon.Nutr. Assoc. : 5410 0 2677 0 0


Salmon Croquettes

Recipe By :Dee BellServing Size : 4 Preparation Time :0:20Categories : Main Course Saut ed�

Spring

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups canned salmon-or leftover fresh-cooked

3 tablespoons chopped parsley1 tablespoon lemon juice1 teaspoon Worcestershire sauce

1/4 teaspoon saltPinch black pepper

1 cup bread crumbs1 cup White Sauce - Thick -- see recipe1 egg3 tablespoons oil

Prepare White Sauce - Thick (don't panic, it only takes 5 minutes to make.)



Drain salmon. Remove skin and bones. Flake. Add parsley, lemon juice,Worcestershire sauce, salt, pepper and white sauce. Blend well. Chill (notnecessary, but helps to hold shape). Shape into patties, roll in crumbs, dip inslightly beaten egg to which a little water has been added and roll again incrumbs. Saut in hot oil for about 3 minutes per side. Drain.�

If you are too rushed to make the White Sauce, just add the egg and breadcrumbs

into the salmon mixture, add a drizzle of milk, dip the patties in flour and saut� for a little longer each side. It's a different taste and texture but still verygood.

Description:"Delicately flavored salmon patties saut ed in oil."�

Cuisine:"American"

Ratings : Cholesterol Rating 4 Complete Meal 7Complexity 2 Cost 3Depth 3 Difficulty 1Fanciness 4 Fat Content 6Good for Crowds 5 Kid Appeal 10


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

Per serving: 512 Calories (kcal); 30g Total Fat; (54% calories from fat); 30gProtein; 28g Carbohydrate; 142mg Cholesterol; 1151mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2Fat; 0 Other Carbohydrates

NOTES : These are a little dry by themselves, but good with a quick fish relish onthe side, a tomato-based sauce, or a cheese sauce.Nutr. Assoc. : 1315 0 0 0 0 0 0 0 0 0


White Sauce - Thick

Recipe By :Dee BellServing Size : 8 Preparation Time :0:05Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup milk

3 tablespoons white flour3 tablespoons butter


This is a good consistency for meats, meat loaves and croquettes.




Cuisine:"American"

Yield:"1 cup"

Ratings : Cholesterol Rating 3 Complexity 0Cost 0 Depth 1Difficulty 1 Fanciness 2Fat Content 5 Kid Appeal 10


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Salmon Loaf

Recipe By :Dee BellServing Size : 8 Preparation Time :0:45Categories : Baked Fish Main Course

Main Course Spring

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups canned salmon, or cooked3 tablespoons chopped parsley1 tablespoon lemon juice1 teaspoon Worcestershire sauce

1/4 teaspoon saltPinch black pepper

1 cup White Sauce - Thick -- see recipe1 cup bread crumbs1 egg

Prepare White Sauce - Thick (don't panic, it only takes 5 minutes to make.)

Drain salmon. Remove skin and bones. Flake. Add parsley, lemon juice,Worcestershire sauce, salt, pepper, breadcrumbs, egg and white sauce. Blend well.

Spoon into greased loaf pan. Bake at 350 F for 20 to 25 minutes.�

Description:"Delicately flavored, baked salmon loaf."

Cuisine:



"American"Ratings : Cholesterol Rating 4 Complete Meal 7

Complexity 2 Cost 3Depth 2 Difficulty 1Fanciness 4 Fat Content 3Good for Crowds 5 Kid Appeal 10Looks 3 Serving Temperature 9

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NOTES : Good with a tomato-based sauce or a cheese sauce.Nutr. Assoc. : 1315 0 0 0 0 0 0 0 0


White Sauce - Thick




This is a good consistency for meats, meat loaves and croquettes.


Cuisine:"American"

Yield:"1 cup"

Ratings : Cholesterol Rating 3 Complexity 0

Cost 0 Depth 1Difficulty 1 Fanciness 2Fat Content 5 Kid Appeal 10Looks 2 Serving Temperature 8

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Salsify in Cream

Recipe By :Serving Size : 12 Preparation Time :0:30Categories : Fall Simmered

Spring VegetableWinter


-------- ------------ --------------------------------1 lemon3 3/4 pounds salsify1 1/2 teaspoons butter3 cups heavy cream

1/4 teaspoon grated fresh ground nutmegSaltFresh ground black pepper

3/4 cup flat leaf fresh parsley

PREPARATION: Squeeze juice from 1/2 of the lemon into a large bowl of water. Peelsalsify and cut into uniform 3-inch-long pieces. As you cut salsify, put pieces inacidulated water to prevent discoloration. Bring a pot of salted water to a boil.

Squeeze in juice from remaining lemon half. Boil salsify until tender, about 10minutes. Drain.

Melt the butter in a nonreactive frying pan and lightly saut the salsify over� medium heat. Add the cream, bring to a simmer, and cook until it thickens and isreduced by about 1/2, about 15 minutes. Season with the nutmeg and salt andpepper. Chop parsley.

Recipe can be made several hours ahead, but don't try to keep it overnight or thesalsify will discolor.

SERVING Reheat salsify if made ahead, adding a little water if sauce seems toothick. Sprinkle parsley on top and serve.

Description:"A root vegetable with a sauce of cream and parsley."

Cuisine:"American"


Ratings : Cholesterol Rating 8 Complete Meal 3Cost 5 Depth 3Difficulty 3 Fanciness 5Fat Content 8 Good for Crowds 7



Intensity 3 Intricacy 2Kid Appeal 5 Looks 5Portability 5 Richness 7Serving Temperature 7 Sweetness 3Tartness 7

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


Protein; 29g Carbohydrate; 83mg Cholesterol; 58mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat;0 Other Carbohydrates

NOTES : Salsify, also known as oyster plant, is a root vegetable available fromlate fall to early spring. Since salsify discolors quickly when peeled, it's bestto simmer it in acidulated water or cook it whole and then peel it.Nutr. Assoc. : 3896 0 0 0 3620 0 0 3394


Saut ed Chicken with Tarragon and Mushrooms�


Saut ed�


1/4 pound mushrooms, about 3/4 cup8 chicken thighs, about 2 pounds


2 tablespoons butter

1/3 cup white wine1 cup heavy cream1 tablespoon minced fresh tarragon

PREPARATION: Rinse, trim, and slice the mushrooms. Sprinkle the chicken lightlywith salt and pepper. Melt the butter in a large, nonreactive frying pan and cookchicken over medium-high heat until seared on all sides, about 4 minutes. Addmushrooms and cook until softened, about 4 minutes. Stir in wine and reduce heat.Cover and simmer until chicken is cooked through, about 20 minutes.

Using a slotted spoon, remove chicken from the pan. Increase heat to high, stir inthe cream, and simmer until liquid reduces to 3/4 cup, about 4 minutes. Lower heatto medium, return chicken to pan, and continue cooking until chicken is warmed

through. Stir in fresh tarragon and season to taste with salt and pepper. Recipecan be prepared several hours ahead.

SERVING: Reheat over low heat if made ahead. Serve with rice pilaf, if desired.

Description:"Tarragon adds a traditional finish to this delicate white wine andcream sauced saut ."�

Cuisine:"French"

Source:



"Cook's Magazine May 1988"

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Per serving: 673 Calories (kcal); 57g Total Fat; (77% calories from fat); 34gProtein; 3g Carbohydrate; 255mg Cholesterol; 226mg SodiumFood Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2Fat; 0 Other Carbohydrates

NOTES : TARRAGON: The French call it estragon and the hints of anise and vanillamake it a primary flavor in many classic dishes and sauces. Bushy and narrow-leafed, French tarragon has a distinctive greenish-grey color.Nutr. Assoc. : 4196 2591 0 0 0 0 0 3412


Saut ed Potatoes�


Categories : Saut ed Vegetable�Winter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------12 whole red potatoes

1/2 cup rendered duck fat (or more if needed) -- reserved fromDuck Recipe

SaltPepper

PREPARATION: Put unpeeled potatoes in a pot with cold, salted water to cover,bring to a boil, and cook until just tender, about 20 minutes. Drain and cool.

Peel if desired. Quarter the potatoes and then cut each quarter in half widthwise.Recipe can be made to this point several hours ahead.

COOKING: Over high heat, melt 1/2 cup of reserved duck fat in each of 2 pans. Addpotatoes, reduce heat to medium-low, and cook, stirring occasionally, until goldenbrown, about 10 minutes. Season to taste with salt and pepper.

Description:"Boiled potatoes pan-fried in rendered duck fat."

Cuisine:"American"



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NOTES : Simple red potatoes, saut ed in the duck fat reserved from Duck with� Persimmon Jam, make a perfect accompaniment to the duck.Nutr. Assoc. : 4716 3202 0 0


Scalloped Potatoes

Recipe By :Dee BellServing Size : 4 Preparation Time :2:00Categories : Baked Side dish


4 large potatoes - peeled and thinly sliced1 small onion -- minced3 tablespoons white flour

1/4 cup butter -- melted1 1/2 cups milk

1/4 teaspoon paprikaSaltBlack pepper

3 tablespoons chopped parsley (optional)

Heat oven to 350 F. Peel and slice potatoes into 1/4" slices. Place potatoes in a� bowl, sprinkle with flour, toss to coat evenly, sprinkle with minced onion andtoss again.

For an elegant version that takes a little more time, line up potato sliceslengthwise, spacing evenly and somewhat close together, into a buttered casseroledish. When you do it this way you will end up with only one layer of potatoes.Brush with melted butter and sprinkle with salt and pepper. Cover with milk andsprinkle with paprika. Cover and bake for 55 minutes. Uncover and bake for 35minutes more. Broil for 3 - 4 minutes to brown the top. As you serve the potatoes,try to keep them lined up. Sprinkle with chopped parsley.

For the no fuss version, just toss half of the potatoes into the greased bakingdish, brush with melted butter, sprinkle with salt and pepper, then add anotherlayer and repeat. Pour milk over the mixture and sprinkle with paprika. Cover andbake for 45 minutes. Uncover and bake for 35 minutes more. Broil for 3 - 4 minutes

to brown the top. Sprinkle with chopped parsley.

Description:"Creamy, buttery potatoes baked in milk."

Cuisine:"French"

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

NOTES : You can alter this by adding cooked, crumbled bacon, chives, scallions,minced bell pepper or cheese for au gratin.Nutr. Assoc. : 4600 0 0 0 0 0 0 0 2682


Scallops in Leek-Thyme Sauce


Main Course SpringSummer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 ounces crumbled bacon -- fried

1 tablespoon bacon drippings1 medium julienned leek

1/3 cup dry white wine1 teaspoon minced fresh thyme leaves1 1/2 cups light cream

SaltGround white pepper

24 sea scallops- 1 1/2 pounds

TO COOK: Heat reserved bacon drippings in a medium saucepan. Add leeks; saut� until tender, about 2 minutes. Add wine; simmer until evaporated, about 3 minutes.Add thyme and cream; bring to simmer and cook until slightly thickened, about 3minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper; keep this

sauce warm.

Heat a nonstick skillet over high heat until very hot. Working in batches, searscallops, about 2 minutes per side.

TO SERVE: Spoon a portion of sauce onto each plate; top each with 4 scallops.Sprinkle with bacon and serve.

Serves: 4 to 6

Description:"Seared scallops lightly creamed, fragrant with thyme and leeks."

Cuisine:

"American"Source:"Cook's Magazine April 1990"

Ratings : Bitterness 3 Cholesterol Rating 10Complete Meal 3 Cost 7Depth 7 Difficulty 3Fanciness 7 Fat Content 7Good for Crowds 8 Intensity 3Intricacy 2 Kid Appeal 7Looks 8 Portability 3Richness 8 Serving Temperature 7



Sweetness 7 Tartness 2

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

Per serving: 316 Calories (kcal); 21g Total Fat; (59% calories from fat); 20gProtein; 13g Carbohydrate; 55mg Cholesterol; 886mg SodiumFood Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2Fat; 0 Other Carbohydrates

NOTES : Designed as an appetizer, this dish can also serve four as a main course.Nutr. Assoc. : 2118 0 2671 0 3414 0 0 0 4847


Sesame and Scallion Quinoa


Side dish Spring

Winter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups quinoa - about 1 pound2 limes

1/2 cup light sesame oil -- cold pressed2 tablespoons dark sesame oil


3 tablespoons sesame seeds1 cucumber8 scallions

1/2 cup chopped fresh coriander leaves

PREPARATION: Put quinoa in a large, heavy saucepan with 6 cups of cold water.Cover and bring to a boil. Reduce heat to low and simmer until water is absorbedand quinoa is tender and slightly translucent, about 20 minutes; cool.

Meanwhile, squeeze 1/4 cup lime juice. Stir in sesame oils and season to tastewith salt and pepper. Pour dressing over quinoa and stir well. Recipe can be madeto this point 1 day ahead, covered, and refrigerated.

Heat oven to 350 F. Spread sesame seeds in a single layer in a cake pan and toast� in oven until browned, about 5 minutes. Cool.

Peel, seed, and finely chop the cucumber. Chop the scallions. Recipe can be madeto this point a few hours ahead.

SERVING: Bring quinoa mixture to room temperature, fluff it with a fork and stirin the cucumber, scallions, and coriander. Adjust seasonings with salt and pepper.Transfer quinoa to a serving dish and sprinkle with toasted sesame seeds.

Description:"Fluffy South American whole grain, tossed with Oriental seasonings."

Cuisine:"Chinese"



Description:"Italian favorite based on the Greek origin. Shrimp in a butter-rich,garlic, lemon and white wine sauce; served with pasta."

Cuisine:"Italian"

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


Serving Ideas : Serve with crusty Italian bread, peas and white wine!

Nutr. Assoc. : 0 0 0 0 0 0 0 3961 0 3622 4702 0 0 0


Shrimp Won Ton

Recipe By :Serving Size : 20 Preparation Time :0:45Categories : Appetizer Pasta

Seafood Snack


3/4 cup bay shrimp8 ounces cream cheese3 green onions -- minced

60 won ton skinsOil -- for deep frying

Combine shrimp, cream cheese and onion. Place 1 teaspoon of filling in center ofsquare. Dip your finger in water and moisten two edges of wrapper. Fold and seal.Moisten one corner and fold again. Repeat until all filling is used. Deep fry at375 until golden brown. May be fried ahead and heated in a 350 oven. (Filling� � tends to leak and spatter in hot oil if left too long after forming.)

Description:"Delectable bites of shrimp and cream cheese deep-fried in Won Tonwrappers."

Cuisine:

"Chinese"Yield:"60 Pieces"

Ratings : Cholesterol Rating 6 Complexity 3Cost 3 Depth 4Difficulty 3 Fat Content 8Good for Crowds 10 Kid Appeal 3Portability 5 Serving Temperature 8

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Nutr. Assoc. : 0 0 0 5617 0


Sicilian-Style Olives (Ulivi Cunzati)


Side dish SpringSummer


24 large green Sicilian olives -- crushed lightly to expose pits3 stalks celery hearts with leaves -- medium diced1 small red onion -- medium diced2 tablespoons minced fresh oregano

OR2 teaspoons dried oregano

1/3 cup olive oil1 teaspoon red wine vinegar

Ground black pepper

TO PREPARE AND SERVE: Mix all ingredients including 1/2 teaspoon pepper in amedium nonreactive bowl. Refrigerate, tossing occasionally, for 4 hours. (Can berefrigerated up to 2 days.) Serve the olives at room temperature.

Description:"Green olives dressed with celery, onion, olive oil, vinegar and freshoregano."

Cuisine:"Italian"


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


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

NOTES : Green Sicilian olives are available at Italian markets and in the Italiansection of many supermarkets. Crush the olives with a meat mallet or the flatsurface of a chef's knife until they split and their pits are exposed. This willallow the flavors of the red onion, oregano, and vinegar to permeate the olives.Nutr. Assoc. : 3801 2516 0 3390 0 2130706543 0 0 0




Smoked Oysters with Tomato-Corn Relish


Smoked SpringSummer


Tomato-Corn Relish -- see recipe20 oysters -- smoked

TO PREPARE: Prepare the Smoked Oysters: Brine the oysters for 1 hour then smokefor 1 hour according to the instructions in the Guide to Brining and Smoking inthe Fabulous and Flavorful cookbook.

Prepare the Tomato-Corn Relish according to the recipe in the Fabulous andFlavorful cookbook.

TO SERVE: Place 5 oysters on each plate. Spoon a portion of Tomato-Corn Relishalongside the oysters and serve.

Description:"Briny shellfish paired with a vivid vegetable salsa."

Cuisine:"American"


Ratings : Cholesterol Rating 8 Complete Meal 3Cost 7 Depth 7Difficulty 3 Fanciness 7Fat Content 2 Good for Crowds 5

Intensity 8 Intricacy 3Richness 7 Serving Temperature 7Tartness 3

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

Per serving: 100 Calories (kcal); 5g Total Fat; (41% calories from fat); 4gProtein; 11g Carbohydrate; 22mg Cholesterol; 98mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

NOTES : Corn and oysters have a natural affinity for one another they often are� teamed up in chowder. Here, smoked oysters are paired with lively tasting Tomato-Corn Relish.

Nutr. Assoc. : 0 0


Tomato-Corn Relish

Recipe By :Cook's Magazine June 1990Serving Size : 4 Preparation Time :0:15Categories : Condiments Fall

Spring Summer



Vegetable

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 medium tomatoes -- seeded and diced1 small onion -- sliced thin

1/2 cup cooked fresh corn or thawed frozen corn1 tablespoon minced cilantro

1/4 teaspoon grated lime peel2 teaspoons lime juice1 tablespoon olive oil

1/2 teaspoon ground corianderSaltGround black pepper

TO PREPARE: For the relish, mix all ingredients including 1/4 teaspoon salt and1/4 teaspoon pepper in a nonreactive bowl.

TO SERVE: Spoon a portion alongside oysters, meat or fish.

Cuisine:


Cost 3 Depth 7Difficulty 0 Fanciness 7Fat Content 0 Freeze-ability 3Good for Crowds 8 Intensity 8Intricacy 0 Kid Appeal 2Looks 7 Portability 10Richness 2 Serving Temperature 5Spicy Hotness 5 Sweetness 2Tartness 7

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


NOTES : Zesty raw vegetable accompaniment for smoked meats and fish, especiallyoysters.Nutr. Assoc. : 0 0 26075 0 3948 0 0 0 0 0


Smoked-Fish P t Canap s� � �

Recipe By :Serving Size : 30 Preparation Time :4:00Categories : Fall Winter


Scallions3/4 pound smoked fish cod -- boneless and skinless�

OR



3/4 pound smoked trout -- boneless and skinless1/4 pound butter -- softened1/4 pound cream cheese -- softened

3 tablespoons fresh dill1 tablespoon horseradish2 tablespoons sour cream


1 tablespoon lemon juice2 cucumbers

OR1 cucumber

AND1/2 loaf rye bread

12 radishesdill -- for garnish

PREPARATION: For the p t , chop scallions. Combine the trout, butter, and cream� � cheese in the bowl of a food processor and process for a few seconds. Add thescallions, dill, and horseradish and process until just smooth with bits of herbsstill visible. Briefly pulse in sour cream. Season with salt, pepper, and 1

tablespoon lemon juice. Refrigerate for at least 4 hours.

P t can be made a few days ahead. Slice cucumbers into 3/16-inch-thick rounds.� � Cut radishes into paper-thin slices. Fill a pastry bag fitted with a 1/2-inch startip with p t . Pipe generous rosettes on top of each cucumber slice. Garnish with� � radish slices and dill.

As an alternative, toast bread and cut into ovals with a pastry cutter or intorectangles or squares with a knife. Pipe p t onto bread and garnish with radishes� � and fresh dill. Put in jelly roll pans or baking pans, cover well, andrefrigerate. Canap s can be made a few hours ahead.�

SERVING: Bring back to room temperature, arrange on platters, and serve.

Serves: 20 to 30

Description:"Savory appetizers on cucumber slices and/or rye bread."



T(Refrigeration):"4:00"

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NOTES : This smoked-fish p t is so good you'll be tempted to eat it right off� � your finger. For guests, we suggest either cucumber slices or toast. If you useboth, you'll get more variety with almost no more work. Arrange them together onone platter and cut the toast into ovals, rectangles, or squares, rather thanrounds.



Nutr. Assoc. : 0 2747 0 2130706543 0 0 0 0 0 0 0 0 0 0 2130706543 02130706543 0 0


Smokey Salmon Ball


Spring SummerWinter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound canned salmon8 ounces cream cheese -- softened1 tablespoon lemon juice2 teaspoons grated onions1 teaspoon horseradish

1/4 teaspoon salt1/4 teaspoon liquid smoke flavoring1/2 cup chopped pecans

3 tablespoons chopped fresh parsley

Drain and flake the salmon, removing any bones. Combine all but the last twoingredients and chill for 1 1/2 hours.

Form into a ball and roll in parsley and nuts. Return to the refrigerator untilready to serve with crackers.

Serves 12 to 20

Description:"An easy yet fun "dip.""

Cuisine:"American"


Ratings : Cholesterol Rating 5 Cost 3Depth 5 Fanciness 3Fat Content 7 Good for Crowds 10Intensity 7 Kid Appeal 5Looks 5 Portability 7Richness 7 Serving Temperature 3

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




Soft-Shell Crab Sandwich with Spicy R moulade�

Recipe By :Serving Size : 4 Preparation Time :1:00Categories : Main Course Saut ed�

Spring


Spicy R moulade -- see recipe�1/4 cup cornmeal1/4 cup white flour

1 teaspoon dried basil1 teaspoon dried oregano1 teaspoon dried thyme

1/8 teaspoon cayenne pepperSaltGround white or black pepper

4 medium soft-shell crabs

1 egg -- beaten3 tablespoons olive oil4 Kaiser rolls -- halved and toasted

TO PREPARE: Clean the crabs according to Soft-Shell Crab Cleaning Preparation inthe Fabulous and Flavorful cookbook. Make the Spicy R moulade recipe in this� cookbook.

For the sandwich, mix the cornmeal and the following 5 sandwich ingredients plus1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1/4 teaspoon black pepper in amedium bowl to make a seasoned flour. Dip each soft-shell crab in the beaten egg,then dredge each in the seasoned flour.

TO COOK: Heat oil in a large skillet. Add soft-shell crabs; saut , turning once,� until golden brown, about 6 minutes.

TO SERVE: Place a soft-shell crab on the bottom half of each Kaiser roll. Top eachcrab with a dollop of Spicy R moulade and the top half of the roll. Serve� immediately.

To follow the serving style of Dirk's restaurant, serve with homemade potato chipssprinkled with the same herbs used for the crabs and with a salad of cubedavocado, sliced Bermuda onions, and Belgian endive tossed in a sprightly lemonvinaigrette.

Description:

"Fried crabs with an unshy dressing of mayonnaise, garlic, capers andanchovy."



Ratings : Cholesterol Rating 7 Complete Meal 5Cost 7 Depth 7Difficulty 3 Fanciness 5Fat Content 8 Good for Crowds 5Intensity 10 Intricacy 3



Kid Appeal 2 Looks 5Portability 5 Richness 8Serving Temperature 7 Spicy Hotness 8Tartness 8

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 5027 0 0 510


Spicy R moulade�


Categories : Condiments SauceSpring Summer


1/2 cup mayonnaise1 small clove garlic -- minced1 medium shallot -- minced2 tablespoons minced fresh parsley1 anchovy -- mashed2 teaspoons drained, minced capers1 tablespoon tomato paste

1 teaspoon lemon juice1/8 teaspoon cayenne pepper

Ground white pepper or black pepper

TO PREPARE: Mix all ingredients including 1/8 teaspoon white pepper and 1/8teaspoon black pepper in a small nonreactive bowl; set aside.

(Can be covered and refrigerated overnight.)

Description:"A bold mayonnaise-based dressing with garlic, capers, anchovies andlemon juice."

Cuisine:

"American"Source:"Cook's Magazine June 1990"

Ratings : Cholesterol Rating 5 Cost 3Depth 7 Difficulty 0Fanciness 7 Fat Content 8Freeze-ability 3 Good for Crowds 10Intensity 10 Intricacy 0Kid Appeal 2 Looks 7Portability 8 Richness 8Serving Temperature 3 Spicy Hotness 7



Tartness 5- - - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 0 0 0 0 21 2478 0 0 0 0


Soft-Shell Crabs with Almonds and Vinaigrette


First Course Saut ed�Spring


3/4 cup sliced almonds -- toasted1/2 cup white flour1/8 teaspoon cayenne pepper

8 medium soft-shell crabs -- cleaned, 2 pounds1/2 cup milk1/4 cup olive oil

BALSAMIC VINAIGRETTE

5 tablespoons olive oil2 medium shallots -- minced

1 1/2 teaspoons minced fresh thyme2 tablespoons balsamic vinegar2 medium scallions -- sliced thin crosswise

TO PREPARE: Clean the soft-shell crabs according to Soft Shell Crab CleaningPreparation.

Process 1/2 cup almonds, flour, and cayenne pepper to a fine grind in a foodprocessor. Dip each soft-shell crab in the milk, then dredge in the ground almondmixture.

TO COOK: Heat 2 tablespoons oil in a large skillet. Working in batches to avoidovercrowding and adding remaining 2 tablespoons oil as necessary, saut soft-shell�

crabs, turning once, until golden brown, about 6 minutes. Remove soft-shell crabs;cover and keep them warm. Remove and discard pan drippings.

For the vinaigrette, heat oil in the now empty skillet. Add shallots and thyme;saut until shallots soften, about 1 minute. Off heat, stir in vinegar and� scallions.

TO SERVE: Transfer 2 soft-shell crabs to each warm dinner plate. Spoon 2tablespoons Balsamic Vinaigrette over the crabs and then sprinkle 1 tablespoon ofthe remaining almonds over each portion of crab. Serve immediately.



Description:"Crabs saut ed after dredging in toasted almond flour, dressed with a�simple shallot-thyme vinaigrette."

Cuisine:"American"



Cost 7 Depth 3Difficulty 3 Fanciness 7Fat Content 3 Good for Crowds 5Intensity 5 Intricacy 5Kid Appeal 3 Looks 5Portability 3 Richness 7Serving Temperature 7 Tartness 7

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


Other Carbohydrates

NOTES : These soft-shell crabs have a nutty flavor from being dredged in almondflour and garnishing them with toasted sliced almonds.Nutr. Assoc. : 0 0 0 2923 0 0 0 0 0 0 3412 0 4845


Sole and Salmon Rolls with Ginger Beurre Blanc


Categories : Baked Entr e�Main Course

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 salmon fillet -- 1 inch thick4 sole fillets

1/4 cup white wineGinger Beurre Blanc -- see recipe

PREPARATION: Cut the salmon fillet into 4 strips. Lay a salmon strip across thewidth of each sole fillet. Roll the sole fillets around the salmon and secure witha toothpick.

Mince the ginger. Recipe can be made to this point a few hours ahead.

COOKING AND SERVING: Heat oven to 400 F. Put sole and salmon rolls in a baking� dish, pour wine over the fish, and cover with foil. Bake in preheated oven untildone, about 20 minutes. Meanwhile, prepare the Ginger Beurre Blanc.

Remove sole and salmon rolls from oven. Using a slotted spatula, put a sole andsalmon roll on each plate and surround with sauce. Serve immediately.

Description:



"Wine-baked fish with a ginger-laced butter sauce."Cuisine:"French"


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NOTES : An extra element of interest is added by this particularly deliciousginger-laced butter sauce.Nutr. Assoc. : 0 0 0 0


Ginger Beurre Blanc


Simmered Winter


1/4 cup minced fresh ginger root3 tablespoons white wine vinegar

1/4 cup heavy cream1/4 pound butter


Mince the ginger. Combine the ginger, vinegar and 2 tablespoons of water in asaucepan. Bring to a boil and cook over high heat until liquid has almostevaporated, about 2 minutes. Add the heavy cream and continue cooking over highheat until mixture is reduced by half, about 1 minute.

Over the lowest heat possible whisk butter into the reduction, about a tablespoonat a time, adding another piece as each is almost incorporated. Butter should notmelt completely but should soften to form a creamy sauce. Remove from heat andseason to taste with salt and pepper. Strain sauce into a bowl and cover to keepwarm.

Description:"A ginger, vinegar and cream sauce for fish."

Cuisine:"French"


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Protein; 2g Carbohydrate; 83mg Cholesterol; 241mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 26086 0 0 0 0 0


Sopa de Arroz (Guatemalan Fried Rice)

Recipe By :Serving Size : 8 Preparation Time :0:45Categories : Fall Side dish

Spring Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups long-grain white rice

1/4 small onion1 small clove garlic

1/2 medium carrot1/2 small tomato

2 tablespoons corn oil3 cups fresh chicken stock,

OR3 cups canned chicken broth

OR3 cups water1 teaspoon salt

PREPARATION: Rinse the rice under cold water; drain well. Peel and thinly slice

the onion (2 tablespoons). Peel and mince the garlic (1 teaspoon). Grate thecarrot (1/4 cup). Cut the tomato into 1/4-inch dice (3 tablespoons).

COOKING: Heat oil in a large saucepan. Add rice and saut , stirring constantly,� over medium heat until golden, about 1 minute. Add the onion, garlic, and carrotand saut until vegetables are soft, about 2 minutes. Stir in the tomato, broth,� and 1 teaspoon salt and bring to a boil. Reduce heat to low, cover, and simmeruntil rice is tender, about 15 minutes. If rice is still too firm, add 1 to 2tablespoons water, cover, and steam until tender, about 2 minutes. Set rice aside,covered, for 10 minutes. Serve immediately.

Serves: 6 to 8

Description:"Saut ed rice cooked in chicken broth with fresh vegetables."�



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




Protein; 39g Carbohydrate; 0mg Cholesterol; 1076mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

NOTES : Rice was introduced to Guatemala by the Spaniards, who learned of it whenthe Moors planted it in Andalusia in the eighth century. The technique of lightlybrowning the rice probably originated in Asia.Nutr. Assoc. : 0 0 0 0 0 0 342 0 2130706543 0 2130706543 0


Southwest Empanadas


Fried SummerWinter


-------- ------------ --------------------------------DOUGH

1/2 pound cream cheese -- softened1/4 pound butter -- softened

1 1/2 cups white flour

FILLING3 tablespoons sun-dried tomatoes3 tablespoons minced fresh coriander leaves

3/4 pound cream cheese -- softened3 ounces goat cheese -- imported or domestic


Cayenne pepper1 egg

SALSA

4 tomatoes1 clove garlic

1/2 yellow onion1/2 cup minced fresh coriander leaves

1 jalape o chile pepper�1 small hot pepper (any kind)

SaltFresh ground pepperOil -- for frying

PREPARATION: For the dough, combine the cream cheese and butter in a foodprocessor and blend well. Add the flour and mix until thoroughly incorporated.Wrap dough in plastic and chill at least 1 hour.

For the filling, mince the tomatoes and coriander. In a large bowl, mix togethertomatoes, coriander, and cheeses. Season to taste with salt, black pepper, andcayenne pepper. Recipe can be made to this point 1 day ahead.

Lightly beat egg for sealing pastry. On a floured work surface, roll out the doughto a 1/8-inch thickness. Using a 3-inch-round plain or fluted cookie cutter, cut



out circles of dough. Put a tablespoon of the filling in the center of each doughround. Brush edges with egg, fold dough in half, and crimp edges with a fork toseal.

For the salsa, seed and chop the tomatoes. Mince the garlic, onion, and coriander.Seed and mince the jalape o. In a bowl, mix together tomatoes, garlic, onion,� coriander, and jalape o, and season to taste with salt and pepper. Put half of the� mixture in the bowl of a food processor and pur e. Return pur ed mixture to bowl� �

with remaining salsa and blend well. Recipe can be made to this point a few hoursahead.

COOKING AND SERVING: In a deep fryer or large, heavy frying pan, heat about aninch of oil to 375 F. Fry the filled pastries, a few at a time, in the oil until� golden brown, about 2 minutes. Drain on paper towels.

Serve empanadas with the salsa.

Serves: 10 to 15

Description:"Deep-fried cream cheese dough pockets filled with cheese, sun-dried

tomatoes and fresh coriander, served with spicy tomato salsa."Cuisine:"American"



Ratings : Cholesterol Rating 8 Complete Meal 3Cost 3 Depth 3Difficulty 5 Fanciness 5Fat Content 8 Good for Crowds 8Intensity 8 Intricacy 5Kid Appeal 7 Looks 7

Portability 7 Richness 8Serving Temperature 7 Spicy Hotness 7Tartness 5

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

Per serving: 249 Calories (kcal); 20g Total Fat; (70% calories from fat); 5gProtein; 13g Carbohydrate; 71mg Cholesterol; 196mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2Fat; 0 Other Carbohydrates

NOTES : Fresh coriander, goat cheese, and sun-dried tomatoes give these deep-friedempanadas a distinctive Southwest flavor. Serve the empanadas warm with the spicytomato and pepper salsa.

These hot hors d'oeuvre are attractive and easy to eat standing up. Most can beprepared ahead and finished or reheated in a few minutes just before serving.Nutr. Assoc. : 0 0 0 0 0 0 0 3352 0 3353 0 0 0 0 0 0 0 0 0 3352 0 735

2130706543 2130706543 0


Spanish Stew



Other Carbohydrates

NOTES : Grated bittersweet chocolate thickens the sauce and gives it a velvetytexture while enhancing the taste of the beef. Rice pilaf would make a goodaccompaniment.Nutr. Assoc. : 0 986 0 0 0 0 0 0 0 0 0 0 2691


Spicy Broccoli Salad

Recipe By :Serving Size : 12 Preparation Time :0:20Categories : Appetizer First Course

Salad Dressing Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 pounds broccoli -- about 3 bunches


DRESSING

1/3 cup sherry vinegar1 1/2 tablespoons soy sauce1 tablespoon Dijon mustard

1/2 cup olive oil1 small fresh hot green chile pepper

1/4 teaspoon dried red pepper flakes

PREPARATION: Trim and peel broccoli stems and cut into thin slices on an angle.Cut broccoli heads into small flowerets. Cook flowerets and stems in boiling,

salted water until tender, about 4 minutes. Drain. Season with salt and pepper.

For the dressing: in a small bowl, stir together the vinegar, soy sauce, andmustard. Slowly whisk in the oil. Seed and mince chile pepper and add it to thedressing.

Broccoli and dressing can be prepared a day ahead and stored separately in therefrigerator.

SERVING: Bring dressing and broccoli to room temperature. Toss the broccoli withthe dressing and sprinkle with red-pepper flakes.

Description:

"Blanched broccoli in a spicy mustard dressing with Orientalflavorings."

Cuisine:"Chinese"


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NOTES : Although the broccoli for this salad can be cooked in advance, do not addthe dressing until shortly before serving. The acid in the dressing can dull thebright green color of the vegetable.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3727 4714


Spicy R moulade�

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

Spring Summer


1/2 cup mayonnaise1 small clove garlic -- minced1 medium shallot -- minced2 tablespoons minced fresh parsley1 anchovy -- mashed2 teaspoons drained, minced capers1 tablespoon tomato paste1 teaspoon lemon juice

1/8 teaspoon cayenne pepperGround white pepper or black pepper

TO PREPARE: Mix all ingredients including 1/8 teaspoon white pepper and 1/8teaspoon black pepper in a small nonreactive bowl; set aside.

(Can be covered and refrigerated overnight.)

Description:"A bold mayonnaise-based dressing with garlic, capers, anchovies andlemon juice."

Cuisine:"American"


Ratings : Cholesterol Rating 5 Cost 3Depth 7 Difficulty 0Fanciness 7 Fat Content 8

Freeze-ability 3 Good for Crowds 10Intensity 10 Intricacy 0Kid Appeal 2 Looks 7Portability 8 Richness 8Serving Temperature 3 Spicy Hotness 7Tartness 5

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




Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 21 2478 0 0 0 0


Spinach and Parmesan Croquettes


Saut ed Vegetarian�


1/4 cup chopped onions1 tablespoon oil1 cup thawed frozen spinach

OR1 cup cooked, drained, fresh spinach1 1/2 cups cooked rice

3/4 cup Parmesan cheese1 teaspoon paprika

1/2 teaspoon salt1/2 teaspoon ground nutmeg1/4 teaspoon black pepper or pinch cayenne pepper

(optional)2 teaspoons lemon juice1 egg

ROLLING MIXTURE

2 cups fresh bread crumbs2 eggs

Oil - for fryingRoasted Tomato Sauce -- see recipeORSpaghetti Sauce

Saut onions in oil until light golden and translucent. Combine all ingredients� except rolling mixture. Chill spinach mixture. Beat the eggs from the rollingmixture and roll croquettes in egg and then bread crumbs. Fry, turning so allsides brown to a golden color. Serve with Roasted Tomato Sauce (see recipe) orSpaghetti Sauce.

Description:"Spinach and Parmesan fried into golden balls and served with RoastedTomato Sauce or Spaghetti Sauce."

Cuisine:"French"

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




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

Nutr. Assoc. : 0 0 3472 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Roasted Tomato Sauce

Recipe By :Dee BellServing Size : 4 Preparation Time :1:30Categories : Baked International

Pasta SauceSpring Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 large fresh Italian plum tomatoes -- cut in half

4 medium clove garlic -- minced1 small onion -- minced2 tablespoons chopped fresh parsley

OR3/4 tablespoon dried parsley

1 1/2 tablespoons olive oilSaltBlack pepper

1 cup rice milkOR

1 cup milkOR

1 cup cream

OR1 cup tomato juice

Oil the bottom of a baking dish with half of the oil. Sprinkle the bottom evenlywith the onions and garlic. Lay the tomatoes on top and sprinkle evenly with salt,black pepper then the parsley. Drizzle evenly with the rest of the oil.

Bake in a 350 F oven for about an hour and enjoy the incredible fragrance of these� vegetables baking their flavors into each other.

Put into blender with liquid and blend until smooth. Warm gently. Serve overstuffed peppers, stuffed mushrooms, stuffed zucchini, baked eggplant slices orpasta.

Description:"Simple and divine with garlic and onion flavors baked into Romatomatoes, then blended."

Cuisine:"Italian"

Ratings : Cholesterol Rating 2 Complete Meal 3Complexity 2 Cost 3Depth 5 Difficulty 2Fat Content 4 Good For Crowds 10Intensity 5 Kid Appeal 9



Portability 10 Serving Temperature 9

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

Per serving: 117 Calories (kcal); 7g Total Fat; (54% calories from fat); 3gProtein; 11g Carbohydrate; 8mg Cholesterol; 41mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;0 Other Carbohydrates

NOTES : Roma tomatoes make a much thicker and more flavorful sauce, but theflavors are still wonderful together if you need to use regular tomatoes.

Rice milk is the liquid of choice as it has a little sweetness of its own and alighter texture, but regular milk works fine. Cream makes a richer, thicker sauceand tomato juice makes an all tomato sauce with a little less depth.Nutr. Assoc. : 3773 0 0 0 0 2130706543 0 0 0 2130706543 0 0 0 2130706543 0

2130706543


Spinach Egg Foo Yung


Vegetable

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 eggs -- slightly beaten

1/2 cup frozen spinach or fresh spinach -- cooked, drained andchopped

1/2 cup finely chopped waterchestnuts

2 tablespoons bean sprouts (optional)1/4 cup finely chopped green bell pepper1/4 cup finely chopped onions

1 teaspoon soy sauce1/4 teaspoon black pepper or white pepper

SaltBrown Sauce

3 tablespoons chopped scallions -- for garnish (optional)

Combine eggs, spinach, water chestnuts, green pepper,sprouts, onion, salt andpepper and mix well.

Drop from tablespoon into a well-greased medium-hot griddle. Lift when solid with

a spatula, drop more mixture onto griddle and turn solid piece over on top of thenew mixture on the griddle. When bottom is cooked you can turn one final time ifthe top of the first part wasn't completely browned.

Can be prepared ahead and chilled, then microwaved for 7 minutes, or baked at300 F for 20 - 25 minutes.�

Prepare Brown Sauce (see recipe).

Garnish with chopped scallions.



Description:"A fried Chinese vegetable omelet served with Brown Sauce."

Cuisine:"Chinese"

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Protein; 9g Carbohydrate; 197mg Cholesterol; 1036mg SodiumFood Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

NOTES : Change the ingredients according to leftover veggies in your refrigerator.Nutr. Assoc. : 0 5088 5473 96 20088 20220 0 161 0 0 2684


Brown Sauce

Recipe By :

Serving Size : 12 Preparation Time :0:10Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoons butter4 teaspoons cornstarch2 teaspoons granulated sugar1 cup water, chicken or beef stock, or any

combination3 tablespoons soy sauce

In saucepan melt butter, stir in cornstarch dissolved in water, sugar and soysauce. Cook and stir until thickened and translucent.

Description:"A tasty sauce for egg foo yung, meats and croquettes."

Cuisine:"Chinese"


Yield:"1 1/2 Cups"

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Per serving: 27 Calories (kcal); 2g Total Fat; (65% calories from fat); traceProtein; 2g Carbohydrate; 5mg Cholesterol; 456mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

NOTES : You can add mushrooms and serve over hamburger patties for Salisburysteak.Nutr. Assoc. : 0 0 0 342 0




Spring Vegetable Blanquette

Recipe By :Serving Size : 4 Preparation Time :0:45Categories : Main Course Pasta

Sauce Side dish

Simmered SpringVegetable

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------12 pearl onions -- about 3 oz.8 asparagus spears -- about 1/2 lb.

Salt12 baby carrots -- about 1/4 lb.3 ounces mushrooms -- chopped small, about 3/4 cup

3/4 pound fresh peas -- shelledOR

3/4 cup frozen peas -- thawed

1 cup chicken stock1/2 cup heavy cream

1 tablespoon minced fresh tarragon leaves1 tablespoon minced fresh chives1 tablespoon minced fresh parsley1 teaspoon lemon juice

Fresh ground black pepper

PREPARATION: Put unpeeled onions in a small saucepan with enough water to cover,bring to a boil, and cook for 1 minute. Drain, rinse under cold water, and drainagain. Peel onions.

Trim and peel asparagus stalks, cut off tips, and cut stalks into 1-inch lengths.

Cook asparagus in 2 quarts of boiling, salted water for 2 minutes. Drain andrefresh under cold water.

Trim carrots, cutting any large ones in half crosswise. Quarter the mushrooms.Shell the peas.

Bring stock and 1/2 cup water to a boil in a medium saucepan. Add the carrots,cover, and simmer over medium heat until just tender, about 12 minutes. With aslotted spoon, remove carrots from the pan and put in a large bowl. Add mushroomsand onions to pan, cover, and simmer until onions are just tender, about 10minutes. Transfer mushrooms and onions to the bowl. Add the peas to the saucepan,bring to a boil, and cook, uncovered, just until tender, about 4 minutes. (Cook 1minute if using frozen peas.) Transfer peas to the bowl, and drain any liquid from

the bowl into the saucepan.

Bring vegetable cooking liquid to a boil and cook until reduced to 1/4 cup, about5 minutes. Whisk cream into cooking liquid, bring to a boil and cook, whiskingoften, until sauce is thick enough to coat the back of a spoon, about 4 minutes.Remove pan from heat.

Recipe can be made to this point a few hours ahead. Cool and cover sauce withplastic wrap touching its surface; set sauce aside at room temperature.

SERVING: Bring sauce to a simmer in a large saucepan. Add vegetables to pan and



simmer over medium heat, stirring gently, until just warmed through, about 2minutes. Remove pan from heat. Add the tarragon, chives, parsley, and lemon juice.Toss gently, season to taste with salt and pepper.

Description:"New vegetables with fresh herbs in a stock and cream sauce."

Cuisine:"French"


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NOTES : This is good with roast or saut ed veal or chicken. It is also delicious� served as a meatless meal accompanied by rice or pasta.Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543 0 0 3412 0 0 0 0


Stir-Fried Beef with Pineapple and Ginger


Spring Summer


-------- ------------ --------------------------------4 teaspoons dry sherry4 teaspoons dark sesame oil1 1/2 teaspoons cornstarch

Salt1 pound sirloin steak -- sliced thin on a slight angle across the

grain2 tablespoons peanut oil2 tablespoons minced fresh ginger root2 medium red bell peppers -- cut in 1" strips2 medium scallions -- crosswise cut into 3" pieces1 teaspoon light soy sauce

1/2 medium pineapple, 3/4 lb. -- peeled and cored cut in 1/2" slices;

each slice cut into 3 wedgesSteamed rice

TO PREPARE: Mix 2 teaspoons sherry, 2 teaspoons sesame oil, the cornstarch, and 1teaspoon salt in a medium bowl. Add the steak strips and toss to coat; let themeat stand 15 minutes. Steam the rice.

TO COOK AND SERVE: Heat peanut oil in a wok or large skillet until almost smoking.Add marinated steak strips; stir-fry over high heat until meat is browned, about 2minutes. Remove beef with a slotted spoon; set aside.



Add ginger root, peppers, and scallions to the wok; stir-fry over high heat untilpeppers are just tender, about 1 minute. Add soy sauce, 1 tablespoon water, andremaining 2 teaspoons sherry; stir-fry until sauce thickens slightly, about 2minutes. Return beef to wok; add pineapple and remaining 2 teaspoons sesame oil;stir-fry until heated though, about 30 seconds longer. Serve immediately.

Description:"Ginger-accented sweet and sour beef strips with red peppers."

Cuisine:"Chinese"


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Per serving: 160 Calories (kcal); 12g Total Fat; (64% calories from fat); 1gProtein; 13g Carbohydrate; 0mg Cholesterol; 54mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0Other Carbohydrates

NOTES : Traditional Hong Kong beef and pepper stir-fry with the refreshing

addition of pineapple. Serve with steamed rice.Nutr. Assoc. : 0 0 0 0 39734 0 3366 0 0 4026 26574 2840


Stir-Fried Pork with Broccoli



SAUCE4 teaspoons dark soy sauce2 teaspoons granulated sugar2 teaspoons cornstarch2 teaspoons Chinese red vinegar or white wine vinegar2 teaspoons rice wine or dry sherry2 teaspoons sesame oil

1/4 teaspoon salt

PORK AND VEGETABLES2 1/2 teaspoons cornstarch

2 tablespoons chicken stockOR

2 tablespoons water1 pound boneless pork loin or pork tenderloin12 ounces broccoli1 large red bell pepper4 scallions1 medium clove garlic1 piece fresh ginger root -- 1" long4 tablespoons vegetable oil

1/2 cup cashews -- 2 oz.



Steamed rice

PREPARATION: For the sauce, mix the soy sauce, sugar, cornstarch, vinegar, ricewine, sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside.

For the pork and vegetables, dissolve 1 1/2 teaspoons of cornstarch in the chickenstock. Set aside. Slice the pork thinly against the grain and rub with remaining

teaspoon of cornstarch. Cut broccoli into small florets and blanch in a largekettle of boiling water until almost tender, about 3 minutes. Drain well and patdry. Cut the red pepper into 1/4-inch strips and set aside. Thinly slice thescallions, mince the garlic (1 teaspoon), and the ginger (1 1/2 tablespoons); seteach aside.

COOKING: In a wok or deep skillet, heat 2 tablespoons oil until hot but notsmoking. Stir-fry the red peppers and cashews, and pork to the wok. Immediatelystir in broccoli, sauce, and cornstarch-chicken stock mixture. Toss until saucecoats ingredients and thickens slightly, about 45 seconds. Serve immediately withsteamed rice.

Description:

"Vegetables, meat and rice together form a one-dish meal."Cuisine:"Chinese"


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Per serving: 390 Calories (kcal); 28g Total Fat; (63% calories from fat); 20gProtein; 17g Carbohydrate; 36mg Cholesterol; 593mg SodiumFood Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2Fat; 0 Other Carbohydrates

NOTES : Rub the pork lightly with cornstarch to seal the meat before frying. Thisrecipe can be used as a guide for other stir-fries, in which poultry, shellfish,or quick-cooking vegetables such as snow peas, cabbage, mushrooms, or green beansare substituted for the pork. Cashews are a welcome addition to any stir-fry,adding texture and flavor.Nutr. Assoc. : 0 1396 0 0 5555 4734 0 0 0 0 0 342 0 2130706543 4575 0 0 0

0 0 0 0 0 0


Strawberry Sauce

Recipe By :Serving Size : 6 Preparation Time :0:05Categories : Sauce Spring

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound frozen strawberries -- thawed, sweetened and pur ed�2 tablespoons dark rum or gold rum

TO PREPARE: Mix strawberry pur e and rum in small nonreactive bowl. Chill. (Can be�



refrigerated overnight.)

Description:"Simple, spiked pur ed fruit, for the Coconut Custard or other�desserts."


Source:

"Cook's Magazine April 1990"

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Per serving: 70 Calories (kcal); trace Total Fat; (1% calories from fat); traceProtein; 16g Carbohydrate; 0mg Cholesterol; 1mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 OtherCarbohydrates

Serving Ideas : A colorful sauce, along with the Mango Sauce, for the CoconutCustard.

Nutr. Assoc. : 0 3040


Stuffed Acorn Squash


Saut ed Vegetable�

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 large acorn squash2 tablespoons butter2 tablespoons chopped onions

1/2 cup chopped broccoli florets1/4 cup chopped mushrooms

2 tablespoons chopped celery2 tablespoons chopped walnuts

1/2 teaspoon brown sugar1/2 teaspoon soy sauce

1 tablespoon chopped fresh basil1/4 cup grated Muenster cheese

Heat oven to 400 F.�

Cut squash in half and remove the seeds. Rub the cut flesh with salt and placeflesh side down in a baking dish and bake for about 35 minutes.

While the squash is baking, saut onion in butter until clear and add chopped� broccoli florets, mushrooms and celery. Saut about 4 minutes. Stir in walnuts and� fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning totaste. Toss to mix well.



Check baking squash with a fork to see if it glides through the flesh. Stuff withvegetable mixture, top with equal amounts of grated cheese and return to oven forabout 5 minutes.

Description:"Baked acorn squash halves stuffed with saut ed broccoli, cheese and�walnuts."

Cuisine:


Complexity 2 Cost 2Depth 3 Fat Content 2Serving Temperature 8

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Per serving: 304 Calories (kcal); 20g Total Fat; (56% calories from fat); 8gProtein; 27g Carbohydrate; 45mg Cholesterol; 310mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 222 0 2358 0 0 0 0 0 0 4184


Stuffed Baked Tortillas (Chilaquilas)

Recipe By :Cook's Magazine September 1988Serving Size : 8 Preparation Time :1:30Categories : Baked Entr e�

Fall FriedMain Course Winter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 cups Chirmol Tomato Sauce -- (see recipe)

1/2 small onion1/4 red bell pepper

10 ounces farmer's cheese (1 1/2 cup)1/4 teaspoon fresh ground black pepper

10 tortillas3 eggs

1/4 teaspoon salt1 teaspoon white flour

1/4 cup corn oil

PREPARATION: Make the Tomato Sauce. (Can cover and refrigerate up to 2 days.)Mince the onion (1/4 cup) and the red pepper (1/4 cup) and put each in a mediumbowl. Add the cheese (1 1/2 cups), red pepper, and 1/4 teaspoon pepper. Spoon 2teaspoons of the cheese mixture onto the bottom half of each tortilla, and foldtortillas in half to form a semicircle. (Cracks in the tortillas will be sealedwith the egg batter. Can wrap and refrigerate filled tortillas overnight.)

COOKING: Adjust oven rack to medium position and heat oven to 375 F. Separate the� eggs. Using a whisk or rotary beater, whip egg whites with 1/4 teaspoon salt tofirm peaks. Lightly beat the yolks and flour and fold mixture into the whites.



Heat oil in a large skillet. Dip the tortillas into the egg batter and shake offexcess. Fry tortillas over medium heat until golden brown, about 1 1/2 minutes oneach side. Put tortillas in a single layer into two 9- by 13-inch baking dishesand garnish with Chirmol. Bake until tortillas are heated through, about 20minutes.

Serves 6 to 8

Description:"Tortillas and cheese, browned in an egg batter and baked under tomatosauce."


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Per serving: 484 Calories (kcal); 25g Total Fat; (43% calories from fat); 19gProtein; 55g Carbohydrate; 89mg Cholesterol; 883mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4Fat; 0 Other Carbohydrates

NOTES : Egg white batter is a common coating for deep-fried foods in Guatemala.The small amount of flour in the batter gives the firmly beaten egg whites a bitmore substance than tempura batter.Nutr. Assoc. : 0 0 0 25008 0 0 0 0 0 0


Chirmol Tomato Sauce

Recipe By :Serving Size : 3 Preparation Time :0:45Categories : Sauce Summer

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 large tomatoes1 medium clove garlic

1/2 small onion1/4 tablespoon salt1/2 teaspoon dried red pepper flakes

PREPARATION: Peel, core, and chop the tomatoes and put them into a mediumsaucepan. Mince the garlic, peel and coarsely chop the onion, and add each to thesaucepan, along with 1/4 teaspoon salt, red pepper flakes, and 1/4 cup water.

COOKING: Bring the liquid to a boil, reduce heat to low, and simmer, uncovered,until vegetables are cooked through, about 10 minutes. Transfer contents ofsaucepan to a food processor fitted with the metal blade, or to a blender, andpur e. Return sauce to the saucepan and simmer until slightly thickened, about 10� minutes. (Can cover and refrigerate up to 2 days).

Description:"Spicy preparation of tomatoes and aromatic vegetables."





Sugar Spiced Walnuts

Recipe By :Jack LigonServing Size : 8 Preparation Time :0:45Categories : Candy Christmas

Dessert

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 cups walnuts1 cup granulated white sugar5 teaspoons water1 teaspoon cinnamon1 teaspoon vanilla

Mix all ingredients together and bring to a boil. Add in walnut halves, stir andspread out on wax paper to dry.

Description:

"Walnut halves candied in a vanilla-cinnamon syrup."Cuisine:"American"

Yield:"4 cups"

Ratings : Cholesterol Rating 0 Complete Meal 2Complexity 1 Cost 3Depth 2 Difficulty 1Fanciness 6 Fat Content 7Good for Crowds 8 Kid Appeal 5Portability 10 Serving Temperature 5Sweetness 0

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Per serving: 478 Calories (kcal); 35g Total Fat; (62% calories from fat); 15gProtein; 33g Carbohydrate; 0mg Cholesterol; 1mg SodiumFood Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1 1/2Other Carbohydrates

NOTES : A simple treat to make for Christmas!Nutr. Assoc. : 0 652 0 0 0


Sweet 'n Sour Pork

Recipe By :Jack LigonServing Size : 6 Preparation Time :3:00Categories : Main Course Sauce


MARINATE TOGETHER2 pounds pork chops2 tablespoons soy sauce



2 tablespoons brown sugar1 cup all-purpose flour1 egg -- beaten2 cups vegetable oil4 tablespoons oil -- reserved from browning pork3 yellow onions3 fresh tomatoes1 green bell pepper

2 leeks

SAUCE1 cup dark brown sugar

1/2 cup vinegar4 tablespoons soy sauce

DISSOLUTION

1 tablespoon cornstarch1/4 cup water

Wash and cut pork into half-inch square pieces. Soak in marinade for 2 - 3 hours.

Cut onions and tomatoes into quarters; green pepper and leeks into pieces.

Drain pork, coat with egg, then flour, then egg again. Heat cooking oil, brownpork and remove.

Leave second measure of oil in pan, saut onion, tomatoes, green pepper about 2� minutes. Pour in sweet and sour sauce mixture. Cook until boiling, thicken withcorn starch dissolution, then mix in pork and vegetables. Serve with rice.

Description:"Chinese authentic stir-fry complete meal. Soy and brown sugarmarinated pork, stir-fried with vegetables and served in a sweet andsour sauce."

Cuisine:"Chinese"

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Per serving: 1267 Calories (kcal); 98g Total Fat; (68% calories from fat); 29gProtein; 72g Carbohydrate; 106mg Cholesterol; 1127mg SodiumFood Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 17 1/2Fat; 2 1/2 Other Carbohydrates

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


Sweet-Potato Pancakes

Recipe By :Cook's Magazine November 1987Serving Size : 12 Preparation Time :1:00Categories : Christmas Fried

Side dish ThanksgivingWinter



Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 pounds sweet potatoes -- about 62 eggs -- (2 to 3 eggs)3 tablespoons white flour1 tablespoon honey

SaltPepper

6 tablespoons butter -- or more if needed

PREPARATION: Peel sweet potatoes and cut into quarters. Cook in boiling, saltedwater until tender, about 30 minutes. Drain and grate in a food processor or byhand. Cool.

In a large bowl, lightly whisk 2 of the eggs. Add the flour, honey, and sweetpotatoes. Texture should be that of cooked oatmeal. If mixture is too dry, add theremaining egg. Season to taste with salt and pepper.

Pancake mixture can be made to this point several hours ahead.

COOKING AND SERVING: Melt the butter in a large, heavy frying pan over medium-low

heat. Drop batter by tablespoons into the frying pan and flatten with the back ofa spoon. Cook until lightly browned, turning once, about 2 minutes total. Keep thepancakes warm while frying the rest of the batter.

Serves 8 to 12

Description:"Cooked sweet potatoes mixed in an egg batter and fried in butter."

Cuisine:"American"

Ratings : Cholesterol Rating 8 Complete Meal 3Cost 0 Depth 2Difficulty 0 Fanciness 3

Fat Content 3 Freeze-ability 8Good for Crowds 8 Intensity 2Intricacy 2 Kid Appeal 7Looks 3 Portability 7Richness 5 Serving Temperature 7Sweetness 7 Tartness 2

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NOTES : A colorful take-off on potato pancakes, these are perfect holiday fare.The batter can be made entirely ahead and fried quickly at the last minute.Nutr. Assoc. : 0 3218 0 0 0 0 0


Sweetened Whipped Cream

Recipe By :Cook's Magazine November 1987



Serving Size : 6 Preparation Time :0:10Categories : Christmas Sauce

Thanksgiving Winter


3/4 cup heavy cream

2 tablespoons granulated sugar1/2 teaspoon vanilla extract

PREPARATION: Put the heavy cream, sugar, and vanilla in a bowl and whip until thecream holds soft peaks. Cream can be whipped an hour ahead.

SERVING: Put a big dollop of whipped cream on each slice of pie.

Cuisine:"American"

Yield:"2 cups"

Ratings : Cholesterol Rating 10 Cost 5

Depth 3 Difficulty 2Fanciness 5 Fat Content 8Good for Crowds 10 Intensity 0Intricacy 0 Kid Appeal 10Portability 5 Richness 10Serving Temperature 3 Sweetness 7Tartness 0

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NOTES : The classic pie topping.Nutr. Assoc. : 0 0 0


Tamarind Sauce

Recipe By :Cook's Magazine April 1990Serving Size : 8 Preparation Time :0:15Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------10 tamarind pods-to yield 1 cup -- shelled, pur ed,�

OR1 cup frozen tamarind pulp -- thawed2 cups beef stock or canned beef broth3 tablespoons granulated sugar

TO PREPARE: Bring all sauce ingredients to simmer in a medium nonreactivesaucepan, stirring to break up the tamarind pulp. Simmer to blend flavors, about 3



minutes. Strain sauce through a fine sieve into a medium nonreactive bowl. Presson the pulp and seeds to release their liquid; discard solids. (Can be cooled,covered, and refrigerated overnight.)

Serves 6 to 8

Description:"Sweet and tart beef stock-based sauce, good on roasts and other

meats."Cuisine:"Puerto Rican"

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Per serving: 30 Calories (kcal); trace Total Fat; (1% calories from fat); traceProtein; 6g Carbohydrate; 0mg Cholesterol; 532mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2Other Carbohydrates

NOTES : Designed for Roast Pork Loin with Sweet-and-Sour Tamarind Sauce.

Tamarind, available at Spanish or Caribbean markets, is the fruit of a tropicalevergreen. When its stringy pulp is pur ed and strained, it makes a tart� ingredient for sauces.Nutr. Assoc. : 1481 0 2130706543 129 0


Tiny Butternut Squash Tartlets

Recipe By :Cook's Magazine November 1987Serving Size : 30 Preparation Time :2:00Categories : Appetizer Baked

Contemporary FallWinter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 Best Pie Pastries -- see recipe1 1/2 pounds butternut squash2 tablespoons fresh herbs; thyme, rosemary, savory, or

chives1/2 pound cream cheese -- softened

3 eggs1/2 cup heavy cream1/2 teaspoon fresh ground nutmeg


1/2 pound Cheddar cheese -- about 2 cups grated

PREPARATION: Make the Best Pie Pastry (see recipe in the Bake-it cookbook). Butterminiature muffin tins.

On lightly floured work surface, roll out the dough to 1/8-inch thickness. Cutdough into circles with a pastry cutter slightly larger than the top opening of aminiature muffin tin (approximately 2 1/2 inches) and fit into prepared tins.Chill for at least 20 minutes or even overnight.



Heat oven to 425 F. Bake pastry in preheated oven and press dough down if it has� bubbled up. Reduce heat to 350 F and continue cooking until pastry is browned and� almost done, about 10 minutes. Cool. Pastry can be baked 2 days ahead and storedin airtight tins.

For the filling, heat oven to 350 F. Cut squash in half and scrape out seeds. Make� slashes in flesh and put on baking sheet, cut sides down. Bake in preheated oven

until very soft, about 45 minutes. Cool. Scrape out flesh and pur e in a blender� or food processor until smooth. Chop 1 tablespoon of the herbs.

In a bowl, cream the cream cheese, add pur ed squash, and beat until smooth. Beat� in eggs. Add the heavy cream, nutmeg, and 1 tablespoon chopped fresh herbs. Seasonto taste with salt and pepper. Filling can be made to this point a couple of daysahead.

Grate the Cheddar cheese. Put about 1/2 tablespoon of the grated cheese into eachcooked pastry shell. Chop the remaining tablespoon of herbs. Recipe can becompleted to this point several hours ahead.

COOKING AND SERVING: Heat oven to 375 F. Fill each tart shell with butternut-�

squash mixture to within 1/4-inch of the top. Sprinkle with 1 tablespoon of herbs.

Bake tartlets in preheated oven until filling is puffy, about 10 minutes. Servewarm.

Serves: 20 to 30

Description:"Herbaceous, cheesy finger food: terrific winter hors d'oeuvre."

Cuisine:"French"

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NOTES : Perfect for fall and winter entertaining, these miniature tarts are aspretty as they are tasty.

This hors d oeuvre is recommended to be served with Smoked-Fish P t Canap s, but� � � � if you choose to serve only one of them, supplement your table with easy additionslike bowls of nuts or Mediterranean olives.Nutr. Assoc. : 0 0 3373 0 0 0 3620 0 0 0


Tiropitas (Greek cheese pastry)





1/2 pound Feta cheese3/4 pound small curd cottage cheese1/4 cup chopped chives or parsley

2 eggs1/2 pound butter -- melted

1 pound filo dough

Mix everything but the butter and dough together. Cut the dough into 4 or 5 evensets of strips and cover them while you work with wax paper and a moist dishtowel.

Lay out one strip, brush lightly with butter, and repeat with a second layer. Puta teaspoon of filling at one end, and fold a corner over the filling. Startingwith this initial triangle, fold the dough up like a flag until you have a littleturnover. Repeat for the rest of the dough and filling, laying them out on acookie sheet.

Bake at 350 for 20 minutes until brown.�

Yields: 50 to 60

Description:"Flaky cheese triangles."

Cuisine:"Greek"

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NOTES : WARNING: When these come out of the oven, the filling remains very hot forquite a while after the tiropitas themselves are cool enough to handle. Watch out,if you don't want to see your guests in court seeking damages for seared palates.Nutr. Assoc. : 0 441 26050 0 0 0


Tomato and Brioche Sandwiches

Recipe By :Cook's Magazine May 1988Serving Size : 8 Preparation Time :0:20

Categories : Appetizer Summer


MAYONNAISE1 egg yolk1 tablespoon Dijon mustard1 tablespoon red wine vinegar1 teaspoon lemon juice

1/4 teaspoon salt



3/4 cup olive oilFresh ground black pepper

SANDWICHES

1 pound brioche loaves or white bread -- firm, textured4 ripe tomatoes -- about 3/4 pound

PREPARATION: For the mayonnaise, in a small bowl or in the bowl of a food

processor fitted with the metal blade, whisk or process the egg yolk with themustard, vinegar, lemon juice, and 1/4 teaspoon salt until smooth. Whisk orprocess in the oil, drop by drop at first. As the mayonnaise begins to thicken,add the remaining oil in a slow, thin stream. Season mayonnaise to taste with saltand pepper.

Mayonnaise can be made several days ahead and refrigerated in an airtightcontainer.

Cut the bread into 16 1/4-inch-thick slices. If using white bread, remove thecrusts. Core the tomatoes and slice them thinly. Spread each slice of bread withmayonnaise. Cover half of the bread slices with a single layer of tomatoes. Topwith the remaining bread slices. Quarter each sandwich diagonally. Arrange

sandwiches on a serving platter, cover with plastic wrap, and keep cool (do notrefrigerate) until ready to serve. Sandwiches can be made several hours ahead.

SERVING: Pass sandwiches as an appetizer.

Description:"Ripe tomatoes in brioche with mustard mayonnaise."

Cuisine:"French"

Yield:"32 small sandwiches"

Ratings : Cholesterol Rating 2 Cost 3Depth 2 Difficulty 7

Fanciness 5 Fat Content 3Intensity 7 Intricacy 3Kid Appeal 7 Looks 5Portability 7 Richness 3Serving Temperature 5 Spicy Hotness 7Tartness 8

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NOTES : The simplicity of these sandwiches does not detract from their universalappeal. First-rate tomatoes are a must.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 27256 26367


Tomato-Corn Relish

Recipe By :Cook's Magazine June 1990Serving Size : 4 Preparation Time :0:15



1/4 pound bacon -- minced1 medium onion -- chopped1 medium carrot -- sliced thinly1 clove garlic -- peeled and minced

1/2 pound mushrooms -- sliced1 bay leaf

1/2 teaspoon thymeSalt -- to taste

Pepper -- to taste1 tablespoon marjoram1 1/2 cups dry red wine -- (or to taste)

Dash Kitchen Bouquet

In a heavy, deep skillet or dutch oven, cook bacon until firm. Retaining baconfat, add all vegetables except mushrooms and cook until browned. Add mushrooms andcook until limp. Remove vegetables, set aside, and brown chicken pieces inremaining fat. Add red wine and herbs and reserved vegetables. Simmer, covered for45 minutes to an hour, turning once. Just before serving add Kitchen Bouquet.(Don't make the mistake I made and try to add it to the sauce before simmering it� becomes bitter!)

Tastes great served over boiled, steamed or microwaved red potatoes with a simplevegetable like broccoli.

Description:"Chicken, vegetables and bacon simmered together in an herbed red winesauce."


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Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat;0 Other Carbohydrates

Nutr. Assoc. : 2566 0 0 0 0 0 0 0 0 0 0 0 0


Veal Chops in Cream (C te de Veau Flamb es la Cr me)� � � �

Recipe By :Cook's Magazine May 1988Serving Size : 4 Preparation Time :0:30

Categories : Entr e Main Course�Simmered

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 veal loin chops1 1/2 tablespoons butter1 tablespoon oil2 tablespoons brandy -- warmed2 tablespoons white wine1 teaspoon potato starch or cornstarch



1 tablespoon cold water1 cup heavy cream

PREPARATION AND COOKING: In a heavy skillet heat together 1 1/2 tablespoons ofbutter and 1 tablespoon of oil. Wipe the chops dry and brown them in the fat, overa brisk fire, for about 3 minutes on each side; be careful not to burn the fat.

Season the chops with salt and pepper, cover the skillet, lower the heat, and

continue cooking for 15 to 20 minutes, or until tender. Then pour 2 tablespoons ofwarmed brandy over the chops, set it ablaze, and shake the pan back and forthuntil the flame dies. Remove the chops to a hot serving dish and keep them warm.

Add 1 or 2 tablespoons of white wine to the pan and stir in all the brown juices.Blend 1 teaspoon of potato starch with 1 tablespoon of cold water and stir in 1cup of heavy cream. Add this to the pan, season the sauce, simmer it, stirring,until it is slightly thickened, and pour it over the chops.

Description:"Seared veal with a wine reduction and cream sauce."

Cuisine:"French"

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Serving Ideas : Noodles will be good with this. A vegetable would best be servedas a separate course.

Nutr. Assoc. : 5424 0 0 0 0 439 0 0


Waldorf Salad

Recipe By :Dee BellServing Size : 4 Preparation Time :0:10Categories : Fall Fruit Dessert

Salad


TOSS TOGETHER4 medium red apples or green apples or 1/2 of each

for nice color -- washed and diced1/2 teaspoon brown sugar

1 tablespoon lemon juice 1 cup chopped celery

1/2 cup pecans or walnuts2/3 cup mayonnaise

Wash, core and dice unpeeled apples. Sprinkle lemon juice over them and toss



together gently to coat, then sprinkle brown sugar over the apples and toss again.Chill for at least 20 minutes. Add celery and nuts then stir in mayonnaise, addingonly enough for desired consistency. Serve on a bed of greens.

Description:"A crunchy, sweet and hearty salad of apples, celery, nuts andmayonnaise."

Cuisine:


Complexity 2 Cost 3Depth 3 Difficulty 1Fanciness 6 Fat Content 5Good for Crowds 10 Portability 6Serving Temperature 3

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Per serving: 441 Calories (kcal); 41g Total Fat; (77% calories from fat); 2gProtein; 25g Carbohydrate; 13mg Cholesterol; 235mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 1/2 Fat;0 Other Carbohydrates

NOTES : This salad can easily become a summer luncheon main dish by adding cooked,diced chicken. You will probably need to add a little more mayonnaise. Anothernice variation is halved grapes in addition to the apples, or pears as areplacement for the apples.Nutr. Assoc. : 0 30 0 0 0 0 1089 0


Welsh Rabbit

Recipe By :Dee Bell

Serving Size : 4 Preparation Time :0:10Categories : Main Course Vegetable

Vegetarian

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 tablespoon butter

1/2 pound sharp Cheddar cheese -- grated, cubed1/2 teaspoon yellow mustard powder or French mustard

1 teaspoon Worcestershire saucePinch cayenne pepper

1/2 cup beerOR

1/2 cup milkSalt

4 slices bread -- toastedOR

2 baked potatoes -- cut in half

On very low heat, melt the butter in a heavy saucepan or a double-boiler. Add theseasonings and stir to mix well, then stir in the ale. When ale is hot, stir inthe grated cheese until well-mixed. Salt to taste and serve over baked potatohalves or slices of toast.



Description:"Seasoned, melted Cheddar cheese, thinned to a sauce with beer."

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Per serving: 335 Calories (kcal); 23g Total Fat; (62% calories from fat); 16gProtein; 14g Carbohydrate; 68mg Cholesterol; 530mg SodiumFood Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0

Other Carbohydrates

NOTES : It is very important to use the lowest heat possible on your stove. If thecheese gets too hot it will turn to strings and curds.Nutr. Assoc. : 0 0 938 0 0 142 0 2130706543 0 0 0 2130706543


White Chocolate Tiramisu with Berries


Categories : Dessert


3/4 cup Grand Marnier -- approximately1/3 cup granulated white sugar

28 ounces (4 packages) ladyfingers

FILLING12 ounces white chocolate -- chopped

1/2 cup whipping cream1 1/2 pounds light cream cheese6 tablespoons nonfat sour cream

6 tablespoons granulated white sugar2 teaspoons vanilla3 pints fresh berries, strawberries, blueberries,

or raspberries (strawberries sliced); amixture of these is pretty -- cleaned

Melt chocolate with whipping cream in small heavy saucepan over low heat. Stiruntil smooth. Cool mixture to room temperature.

In bowl, whisk cream cheese with sour cream and chocolate mixture. Set aside.

Pour Grand Marnier into a shallow bowl. Pour first measure of sugar onto a small

plate. Trim a ladyfinger to height of the rim of a springform pan. Quickly dip thecookie into the liqueur, turning to coat lightly. Dip one side into sugar. Placecookie rounded side up with the sugared side against the side of the pan. Repeatwith as many ladyfingers as needed to cover sides of pan. For bottom of pan, dipcookies in Grand Marnier only, omitting sugar. Trim to fit.

Spoon half of the cheese and chocolate mixture into pan, smooth the top. Sprinklewith half of the mixed berries. Top with more dipped ladyfingers, covering berriescompletely and trimming to fit. Follow with remaining cheese mixture. Top dessertwith remaining berries. Cover; chill at least 6 hours, or overnight. Release pansides and transfer cake to a serving platter. Garnish with white chocolate curls,



if desired.

Description:"Reduced fat version of cool, creamy tiramisu lightened with whitechocolate and fresh berries."

Cuisine:"Italian"

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Per serving: 816 Calories (kcal); 36g Total Fat; (40% calories from fat); 18gProtein; 101g Carbohydrate; 345mg Cholesterol; 517mg SodiumFood Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 1/2 Fat; 6Other Carbohydrates

NOTES : For a 10-serving scale use a 10-inch springform pan.Nutr. Assoc. : 0 652 781 0 0 0 0 0 0 652 0 3411 0








Cuisine:"American"

Yield:"1 cup"


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Carbohydrates


For those with cholesterol restrictions, it can be made with lowfat milk andmargarine.



White Sauce - Medium Thin



-------- ------------ --------------------------------1 cup milk1 1/2 tablespoons white flour1 1/2 tablespoons butter


This is a good consistency for diced meat and gravy.


Cuisine:"American"

Yield:"1 cup"

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NOTES : Basic and modifiable, this sauce can become a cheese sauce or a rich heavy

cream sauce; just add grated cheese or cream until you have achieved the depth offlavor needed.



White Sauce - Thick



1 tablespoon white flour1 tablespoon butter


This is a good consistency for creamy soups and light cream sauces.


Cuisine:"American"

Yield:"1 cup"


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For those with cholesterol restrictions, it can be made with lowfat milk andmargarine.



Wild Rice

Recipe By :Cook's Magazine November 1987Serving Size : 12 Preparation Time :1:30Categories : Fall Side dish

Simmered ThanksgivingWinter

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup chestnuts -- fresh or canned4 shallots2 tablespoons butter5 cups chicken stock

Salt2 cups wild rice

PREPARATION: If using fresh chestnuts, heat oven to 400 F. With a small, sharp� knife, cut a slit in each fresh chestnut. Spread in a shallow baking pan and roast



for 15 to 20 minutes. Peel off both outer and inner skins while still warm. Ifthey cool and become difficult to peel, reheat. Mince the shallots.

COOKING: Melt the butter in a nonreactive saucepan and saut the shallots over� medium heat until softened, about 4 minutes. Add the chicken stock and bring to aboil. Add 2 teaspoons salt, wild rice, and chestnuts. Lower heat and simmer,covered, until done, about 45 minutes.

Cuisine:"American"


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Per serving: 149 Calories (kcal); 3g Total Fat; (15% calories from fat); 5gProtein; 26g Carbohydrate; 5mg Cholesterol; 917mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

NOTES : Simmered in chicken stock with chestnuts and shallots.

Minnesota and California may be most famous for wild rice, but the rustic-flavoredgrain is also being harvested in other small pockets across the country such asSt. Maries, Idaho.Nutr. Assoc. : 0 0 0 0 0 0


World's Best Chicken Liver P t� �

Recipe By :Serving Size : 18 Preparation Time :24:00Categories : Appetizer Fowl

Simmered


1/4 cup butter1/2 pound mushrooms

1 pound chicken livers1 teaspoon garlic powder1 teaspoon paprika

1/3 cup chopped green onions1/3 cup white wine1/8 teaspoon dried dill

3 drops Tabasco sauce1/2 cup butter

Simmer for 5 minutes in first measure of butter: mushrooms, chicken livers, garlicpowder, and paprika. Add green onions, white wine, dill weed and Tabasco. Cover



and cook slowly 5 - 10 minutes more. Cool. Whirl in blender. Blend in one cube ofbutter and salt to taste. Turn into serving dish and chill overnight. Garnish withparsley. Serve with crackers or toast rounds.

Description:"Smooth and butter-rich p t of chicken livers, mushrooms, green� �onions and white wine."

Cuisine:"Jewish"

Yield:"2 cups"

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


Zucchini Almond Casserole

Recipe By :Dee BellServing Size : 4 Preparation Time :0:45Categories : Baked Saut ed�

Summer VegetableVegetarian

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------5 small zucchini -- sliced2 tablespoons butter1 large chopped onion3 cloves garlic -- minced1 pint sour cream1 cup Parmesan cheese1 tablespoon oregano

1/2 teaspoon salt1/4 teaspoon black pepper

1 cup chopped almonds -- blanched, toasted1 1/2 cups chopped, peeled tomatoes -- minced

AND1/4 green bell pepper -- minced

OR1 small can stewed tomatoes -- drained

Heat oven to 350 F. Slice zucchini. Toast almonds in oven for about 7 minutes.� Saut onion and garlic in butter until light golden, add zucchini and cook until� soft and almost transparent. Stir seasonings into sour cream. Mix sour cream withParmesan cheese. Gently stir this into vegetables. Pour into greased casseroledish, sprinkle with half of the almonds and top with canned stewed tomatoes. Bakefor 30 minutes. Sprinkle with remaining almonds and serve either plain or over



rice for a main dish.

Description:"Tomatoes, sour cream and Parmesan baked with zucchini and toastedalmonds."

Cuisine:


Complexity 2 Cost 4Depth 3 Fat Content 5Good for Crowds 8 Looks 4

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Per serving: 669 Calories (kcal); 56g Total Fat; (71% calories from fat); 23gProtein; 27g Carbohydrate; 82mg Cholesterol; 777mg SodiumFood Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 10 Fat;0 Other Carbohydrates

NOTES : If you would like this for a main dish, cook some rice to serve alongsideor under this casserole.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 20183 0 0 0 2130706543


Zucchini and Apple Salad

Recipe By :Trisha BenedictServing Size : 6 Preparation Time :3:00Categories : Christmas Salad

Vegetable


VINAIGRETTE1/3 cup salad oil

2 tablespoons white wine vinegar1 tablespoon lemon juice

1/2 teaspoon granulated white sugar1 teaspoon crumbled dried basil

1/2 teaspoon salt 3 large red apples -- firm, unpeeled, cut into chunks

AND

3 large green apples -- firm, unpeeled, cut into chunks1/2 large red bell pepper -- chopped1/2 large green bell pepper -- chopped1/2 medium red onion -- diced

1 pound zucchini -- chopped in chunks

In a large bowl, combine first six ingredients. Add apples and coat well so theywon't brown. Add other vegetables, toss well and chill.

Description:"Red and green apples and bell peppers tossed with zucchini and a



sweetened lemon-wine vinaigrette."Cuisine:"American"

Ratings : Complete Meal 3 Difficulty 1Fat Content 3 Good for Crowds 10Kid Appeal 1 Looks 8Portability 10 Serving Temperature 2

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Per serving: 203 Calories (kcal); 13g Total Fat; (52% calories from fat); 2gProtein; 24g Carbohydrate; 0mg Cholesterol; 182mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 2 1/2 Fat;0 Other Carbohydrates

NOTES : Best if it's made early in the day to allow flavors to blend. Greatanytime, but the red and green makes a beautiful holiday salad!Nutr. Assoc. : 0 0 0 0 652 3091 0 0 0 0 0 0 0 0 0


Zucchini Stuffed with Proven ale Stuffing�

Recipe By :Dee BellServing Size : 4 Preparation Time :0:45Categories : Baked Summer

Vegetable

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups Proven ale Stuffing -- (see recipe)�1 large zucchini

OR

4 medium zucchini1/2 pound ground beef

1 tablespoon oil1/2 cup grated smoked Provolone cheese

Heat oven to 350 F. Prepare Proven ale Stuffing. If you wish it to include meat,� � brown the beef in oil, stirring constantly until golden. Stir it into theProven ale mixture. Cut the ends from the zucchini and boil whole for about 3� minutes. Let cool, cut in half and scoop out the seeds and pulp. Reserve pulp forsoup, or chop up and add it to the saut ing meat, or the vegetables in the� stuffing. Spoon stuffing into the zucchini shells and bake for 25 minutes. Topwith equal amounts of the grated cheese and bake another 5 minutes. Serveimmediately.

Description:"Zucchini halves baked with a stuffing of tomatoes and bread crumbs."

Cuisine:"Italian"

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Per serving: 586 Calories (kcal); 35g Total Fat; (53% calories from fat); 25gProtein; 43g Carbohydrate; 67mg Cholesterol; 1266mg SodiumFood Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat;

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