4 tb Butter, unsalted
2 lb Crayfish; cleaned, shelled
1 Onions; chopped fine
2 Garlic cloves; chopped
1 Fennel sprig; (optional)
1 sm Pepper, hot; left whole
4 c Water
1 c Milk, coconut
2 Egg yolks
Salt; to taste Heat butter in heavy saucepan and add crayfish, onion and garlic. Saute over medium heat until the crayfish have changed color, about 5 minutes. Add the fennel, hot pepper and water. Cover and cook at a gentle simmer for 30 minutes. Remove and discard the fennel and the hot pepper. Remove the crayfish and pound in a mortar and push through a fine sieve or reduce to a puree in an electric blender with a little of the stock. Return the pureed crayfish to the saucepan, add the coconut milk and heat through. Beat the eggs yolks with a little of the soup and stir into the saucepan. Cook over low heat, stirring constantly, until the soup is lightly thickened. The crayfish shells may be simmered the water first to make a more flavorful stock instead of using plain water.
1 c Feta cheese, drained,
Crumbled, and packed into The measuring cup 1/2 c Unbleached, all-purpose
Flour 1 Egg, beaten
6 Bay leaves
2 tb Honey
1) Put the cheese into a medium sized mixing bowl.
Mash well with the fingers until it becomes a smooth, lumpless paste. Add the flour and mix well with the fingers. Add the beaten egg and mix well. The dough will be rather sticky. 2) Divide the dough into two equal parts, then form
two round, flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or until cooked through. 3) Remove the loaves from the oven, spread the tops
with the honey, and let cool. Remove the bay leaves before serving. NOTE: If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior).
2 (3 lb) Chickens
- cut in serving pieces -OR- 6 lb Chicken breasts
- boned and skinned Salt Minced garlic -OR- - garlic powder 1 pk Dried peaches (12 oz pkg)
3/4 c Golden raisins
1/4 c Butter, melted
1 c Dry white wine
3/4 c Apricot jam
Parsley sprigs Season chicken with salt and garlic to taste. Place peaches and raisins in bottom of buttered 16x12-inch baking pan. Top with chicken pieces. Brush with melted butter. Drizzle 3/4 cup wine over. Cover loosely with foil and bake at 325 degrees 45 minutes for chicken parts and 30 minutes for breasts.
Warm apricot jam in small saucepan. Press jam through sieve into bowl. Stir in remaining white wine. Uncover chicken and baste with apricot-wine mixture. Continue baking at 325 degrees, uncovered, 30 minutes for chicken parts and 15 to 20 minutes for breasts, basting frequently, until chicken is tender and deeply glazed. Garnish with parsley. Makes 8 to 12 servings. Note: If chicken is pre-baked and refrigerated, it may be necessary to increase baking time at last stage of cooking. Each serving contains about: 574 calories; 476 mg sodium; 131 mg cholesterol; 23 grams fat; 49 grams carbohydrates; 41 grams protein; 1.92 grams fiber.
24 ea Fresh topneck clams or
-2 small cans chopped clams 1/4 c Olive oil
4 oz Bottle of clam juice
1/4 c Parsley
6 ea Garlic cloves
1/4 c Grated cheese
1 lb Linguine
To prepare fresh clams: Rinse in cold water, place in plastic bag and put in freezer for 2 hours. remove clams from shells, reserving clam juice. Coarsely chop clam meat.
Saute garlic in olive oil until golden in color. Add juice from clams and bottled clam juice. Boil gently for 2 minutes. Add clams and simmer 2-4 minutes until clams are tender. Add parsley, pour clam sauce over linguine.
3/4 c Quaker Oat Bran hot cereal;
-uncooked 1 ts Baking powder
1 c Skim milk
3 Egg whites; slightly beaten
1 T Margarine
1 c Ricotta cheese, part skim
1 sm Apple; finely chopped
2/3 c Raisins
1 T Sugar, confectioners
1/2 ts Vanilla
2/3 c Lite pancake syrup
1/4 ts Cinnamon
Combine oat bran and baking powder; add to combined milk, egg whites and margarine, mixing well. Heat a 6 to 7 inch crepe pan or skillet over medium heat; lightly coat with non-stick spray or lightly oil before making each crepe. Pour about 1/4 cup batter onto hot prepared pan; immediately tilt pan to coat bottom evenly. Cook 1 to 1 1/2 minutes or until top looks dry. Turn; cook an additional minute. Stack between sheets of wax paper. Combine ricotta, apple, raisins, sugar and vanilla; mix well. Spoon about 2 tblsp. along less evenly browned side of each crepe. Fold or roll up sides to cover filling. Combine syrup and cinnamon; heat over medium heat about 2 minutes, stirring occasionally, or until heated through. Just before serving, pour 2 tblsp. over each crepe. Makes 5 servings--10 crepes. (about 300 calories per 2 crepes)
1/4 lb Butter, softened
2 ts Mustard
2 tb Poppy seeds
2 ts Worcestershire sauce
1 md Onion, grated
2 pk Party rolls
1 pk 4 oz. cooked ham
1 pk 4 oz. swiss cheese, sliced
Make the spread and cover rolls. Add ham and cheese to fit each roll. Bake at 350 degrees for 15 to 20 minutes. Randy Rigg The Pinnacle Club BBS 812-963-9139
2 c Tomato Wedges; peeled
1/2 c Radishes; sliced
1/2 md Red onion; thinly sliced
1/2 c Celery; cescents
1/2 c Cucumber; chunks
Dietetic Italian dressings; Combin all vegetables in salad bowl; pour Italian dressing over. Refrigerate overnight. Food Exchange per serving: 1 VEGETABLE EXCAHNGE CAL: 20(EXCLUDING DRESSING); Source: Recipes for Diabetics by Billie Little (version 1985) Brought to you and yours via Nancy O'brion and her Meal-Master
2 Salmon fillets
1/2 cup Vegetable oil
1/2 cup Lemon juice
4 Green onions -- thinly sliced
3 tablespoons Fresh parsley -- minced
1 1/2 teaspoons Fresh rosemary
1/2 teaspoon Salt
1/8 teaspoon Pepper
Place salmon in a shallow dish. Combine remaining ingredients and mix well. Set aside 1/4 cup for basting; pour the rest over the salmon. Cover and refrigerate for 30 minutes. Drain, discarding marinade. Grill salmon over medium coals, skin side down, for 15 to 20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.
Source: Taste of Home Magazine; June/July 1995.
|In a crockpot, mix all ingredients. Cover and cook on low heat for 14 to 15 hours, or until the mixture is deep brown. Pack while hot into 4 hot pint jars. Process in hot-water bath for 10 minutes, counting the time after the jars have been immersed and the water comes again to a rolling boil. |
Makes 4 pints.
Text Only Got some cucumbers languishing in the fridge? Probably won't be after you see the next four posts... Raitas or yoghurt salads provide a cool and refreshing contrast to hot curries in an Indian meal. However, raitas like this one can also be used as a dip for crudites or as a light lunch served with naan or paratha breads. Peel 500 g cucumber and halve lengthwise. out the seeds and slice the cucumber finely, about 3 mm thick. Have ready a large pot of boiling water and bowl of ice-cold water. Drop the cucumber to the boiling water for 2 minutes, then scoop out and into the cold water. (Using a deep-fry basket makes this easier.) Drain the cucumber and dry it thoroughly. In a bowl, mix 500 mL yoghurt (low fat can used), salt to taste, 1 tablespoon finely chopped parsley, 2 tablespoons of finely chopped dill, 2 tablespoons of toasted and chopped walnuts or pecan nuts, 1/3 cup of grated fresh coconut (or use dried shredded coconut pre moistened with about one and a tablespoons of boiling water) and 1 hot chopped finely. When well blended, stir in the the cucumber. Heat a tablespoon of oil in a small pan, then add two teaspoons of black mustard seeds. When the mustard seeds sizzle and turn grey, tip seeds and oil into the cucumber mixture and stir well. Refrigerate for an hour or so to allow the flavours to blend. Makes 5 or 6 servings. From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/29/92. Posted by Stephen Ceideberg; February 17 1993.