1 Head broccoli 4 c Rough chopped * any Vegetables 1 c Onions, chopped 1 lg Baking potato, scrubbed And diced 3 c Packages Herb-Ox low Salt chicken stock 2 tb Olive oil 1 Stalk cellery, chopped 1 Carrot, chopped Salt, Pepper, 1/2 ts Thyme, Tarragon Saute onions, carrots and celery in large pot with oil. Saute until translucent, then carmelized (turns light brown. Add chopped vegetables, water to cover vegetables. Add chicken packets, stir in thyme, and pepper and bring to boil. Lower heat and simmer for 30-45 minutes. Place in blender a cup or so at a time. Puree each batch and empty into large bowl. Rinse pot, replace soup mixture and again bring to simmer again for a few minutes, stirring occassionally. Note: At this stage, we allow the mixture to sit until it cools slightly and divide the soup into 3 equal portions. The soup freeezs excellently and we do that with 2 of the portions. Variations: Place the basic soup into a pot. Simmer and bring to a boil. Add a quarter cup of milk either regular or skimmed) and bring to boil again. To add texture to the mix, add diced potatoes and carrots. *Serve with a pinch of dried tarragon*. A a dollop of no fat yogurt adds additional smoothness. If desired, substitute 1/2 cup of cooked fucilli instead of the potato. You may also substitute frozen corn or peas. From "Chef Paul Prudhomme's Louisiana Kitchen", William Morrow and Co., Inc, NY, 1984, p. 88. |
8 Eggs -- separated 8 oz Plain low fat yogurt 4 oz Swiss cheese -- diced 1 c Vegetable pieces,(broccoli, Cauliflower, Mushrooms, etc.) 1 sm Onion Pepper,dash Any herbs of your choice Whip whites until stiff but not dry. Put aside. Mix yogurt, yolks, and cheese. Put aside. In large skillet saute onion, vegetables and herbs. Add cheese mixture. Fold in whites delicately. Place in piecrust pan and bake at 325 degrees for 45 minutes. Recipe By : Jadi Christian From: Debbie Barry - Innermail Emc.Ve ----- |
6 ounces Box lime jello 1/4 Head cabbage 3 Carrots -- washed and peeled 1 can (8oz) crushed pineapple Drained 1 can (11oz) mandarin orange Segments -- drained -----TOOLS----- Grater Knife Mixing bowl Fork Plastic wrap With an adult's help, prepare jello according to directions on box. Refrigerate 2 1/2 hours or until partially set. Grate about half a cup cabbage and half a cup carrots into a bowl. Add the drained pineapple and orange segments to the vegetables and mash with a fork until mixture looks well chewed. Remove the jello and dump the vegetables in. Stir gently with a fork. Cover with plastic wrap and chill 2-4 hours until it has the consistency of a grassy pile of gelatinous puke.Serves 8-10 chunk chompers. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 |
2 cups oats 2 egg whites 1/4 cup soy sauce 1/4 cup water sprinkle garlic powder sprinkle dried onions 1/2 cup cabbage -- diced 1 1/2 cups carrots -- grated Mix, shape, bake on cookie sheet at 400 degrees for about 20 minutes. |
1 tb Olive oil 1/2 c Chopped onion 1/2 c Grated zucchini 1 c Sliced steamed carrots 1 c Steamed broccoli flowerettes 3/4 c Uncooked oatmeal 1 Slice whole wheat bread, Crumbled 3 tb Oat bran 3 oz Shredded cheddar cheese 1/2 c Tomato sauce 1 Egg 1 Egg white 1/4 ts Each salt, pepper and sage 1/2 ts Dried thyme 1/4 c Chopped parsley 6 tb Grated Parmesan Cheese 1. Preheat oven to 375 degrees F. 2. In small skillet heat olive oil and saute onion until translucent, about 5 minutes. 3. In large bowl combine zucchini, carrot, broccoli, oatmeal, breadcrumbs, oat bran and cheese. 4. In small bowl beat together tomato sauce, egg and egg white, seasonings and Parmesan. 5. Combine all ingredients and stir thoroughly to mix. 6. Turn mixture into 9x5-inch loaf pan coated with non-stick spray. 7. Bake 30 to 35 minutes, or until firm. Let stand 15 minutes before slicing. Why the sudden interest in oat bran? Oat bran is the fibrous outer layer of the oat grain, which is generally removed when the grain is processed into oatmeal. Now that we know the importance of fiber in a well balanced diet, it is a good practice to put some of that oat bran back into our food. DEAL-A-MEAL CARDS USED: 1 Bread 1 Meat 1 Vegetable 1 Fat 198 Calories Source: Richard Simmons Deal-A-Meal Golden Edition Cookbook Enjoy! |
8 ounces ranch salad dressing 4 cups broccoli flowerets 1 broccoli stem 3 cups cauliflower flowerets -- 3-4 cups 4 cherry tomatoes -- quartered (4 to 5) 1 medium carrot -- sliced Cover the bottom of a 13x9x2" glass dish with dressing. Arrange broccoli in a tree shape, using the stem as the trunk. Place cauliflower around tree. Add tomatoes and carrot slices as ornaments. |
3 Grapefruit sized onions 3 tb Brown sugar 3 tb Butter melted Salt and Pepper Carefully skin the onions and cut the root end so the onion will sit upright. Cut the stem end flat and core out the center of the onion with a mellon baller or small spoon. Put onion in a close fitting heatproof bowl. Place 1 Tablespoon of sugar into the center and cover the sugar with a drizzle of butter or margarine, shake on the salt and pepper. Bake (usually in the toaster oven) until soft and creamy, about 45 minutes. Options: Reduce the sugar or increase the sugar. : Sprinkle with good chili powder, ancho or jalepeno. : Cover the onions with foil and cook them on the grill. : Cook onions in skillet until semi soft and place them on a cookie sheet or tray and freeze them. They will freeze individually, then remove them to a plastic bag. Keep them in the freezer, when your recipe calls for some onions, (say in a tomato sauce) reach in and grab a handful of these. |