Guest guest Posted October 28, 2000 Report Share Posted October 28, 2000 * Exported from MasterCook * Coleslaw with Apple Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups thinly sliced green cabbage 2 cups thinly sliced red cabbage 3 green onions -- green and white portions, thinly sliced 1 green pepper -- cut into medium dice 1 red pepper -- cut into medium dice 1 carrot -- shredded 1 apple -- peeled, cored and thinly sliced For the Dressing: 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup thinly sliced green onion 2 tablespoons red-wine vinegar 2 tablespoons maple syrup 1 tablespoon vegetable oil 1 tablespoon Dijon mustard 1 tablespoon poppy seeds 2 teaspoons fresh lemon juice Kosher salt and freshly ground pepper -- to taste Combine the cabbages, green onions, peppers, carrot and apple in a large bowl; toss. Combine all the dressing ingredients in a bowl and mix well. Pour the dressing over the cabbage mixture; toss well to blend. Cover and refrigerate for 1 hour before serving. Makes 8 servings. Nutrition facts per serving: 158 cal., 2.01 g pro., 10.4 g fat, 15.6 g carbo., 349 mg sodium, 10.2 mg chol. - - - - - - - - - - - - - - - - - - NOTES : Chef's Tip: The vegetables may be cut and the dressing made one day in advance. Refrigerate the vegetables in a sealed plastic bag. Cover and refrigerate the dressing. About 1 hour before serving, slice the apple, add it to the vegetables and toss the salad with the dressing. * Exported from MasterCook * Creamy Carrot Soup Recipe By : The Sugar Association Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 1 bouillon cube 4 cups carrot -- sliced in circles 1 golden delicious apple -- peeled and cubed 2 tablespoons brown sugar 1 dash cinnamon 2 teaspoons curry powder 2 tablespoons low-fat plain yogurt fresh chives (optional) In a large saucepan bring water and bouillon to a boil. Set aside. In separate saucepan steam apple and carrot for 15 minutes or until very tender. Remove from heat. Puree, in batches, carrot and apple with the broth; pour into a large bowl. Stir in sugar, cinnamon and curry powder. Chill in refrigerator for at least an hour or until ready to serve. Pour into bowls and serve with a dollop of yogurt, garnish with chives. Nutritional information: 22 grams carbohydrate; 1 gram fat; 2 grams protein; 5 grams dietary fiber; 207 milligrams sodium; trace cholesterol; 92 calories per serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creole Egg Salad Sandwich Recipe By : Pickle Packers International, Inc. Serving Size : 4 Preparation Time :0:00 Categories : Eggs Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large eggs -- hard-boiled 4 tablespoons finely diced celery 2 tablespoons minced red onion 1/4 cup finely chopped sour pickle 1 clove garlic -- minced 2 teaspoons paprika 1/2 teaspoon cayenne pepper 1 1/2 teaspoons white-wine vinegar 1 teaspoon lime or lemon juice 3/4 cup low-fat mayonnaise Salt 1/2 bunch watercress 8 slices whole-wheat bread Peel and chop eggs in medium-size bowl. Add celery, onion, pickle, garlic, paprika, cayenne, vinegar, lime or lemon juice and mayonnaise. Blend well. Add salt to taste. Rinse and dry watercress. Break smaller pieces from thick stems; set small pieces aside. Divide egg mixture among 4 bread slices; top each with small pieces of watercress and top with remaining bread slices. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fall Peanut Soup Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unsalted butter 1 stalk celery -- chopped 1 small onion -- chopped 1 carrot -- peeled and chopped 2 tablespoons all-purpose flour 8 cups warm (chicken) stock 1 bay leaf 2 cups smooth peanut butter 1 generous tablespoon honey 1 cup heavy cream Salt and freshly ground pepper to taste Chopped peanuts for garnish (optional) In a heavy 3-quart saucepan over medium heat, melt the butter and saute the celery, onion and carrot until the onion is translucent, about 5 minutes. Add the flour and stir until incorporated. Continue to cook and stir for 3 minutes. Add the chicken stock; stir to mix thoroughly. Bring to a simmer; add the bay leaf and peanut butter. Blend thoroughly and simmer for 40 minutes, stirring frequently. Add the honey; stir. Remove from the heat, strain and add the heavy cream. Adjust the seasoning with salt and pepper and garnish with chopped peanuts, if desired. Serve hot. Nutritional information, per serving: 380 cal., 14.6 g pro., 31.6 g fat, 14.2 g carbo., 734 mg sodium, 32.3 mg chol. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Five-Cup Wonder Salad Recipe By : California Table Grape Commission Serving Size : 6 Preparation Time :0:00 Categories : Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Honey-Lime Dressing (recipe below) 1 cup green seedless grapes 1 cup red seedless grapes 1 cup pre-cut green lettuce 1 cup pre-cut iceberg lettuce 1 cup pre-cut shredded carrots Honey-Lime Dressing 1/3 cup lime juice 1/4 cup honey 1 teaspoon grated lime peel 1 teaspoon salt and a generous dash of cayenne pepper. Prepare Honey-Lime Dressing; set aside. Mix grapes, lettuce and carrots. Add dressing. Toss to mix. Honey-Lime Dressing: Combine all ingredients and mix well until blended. Makes about 1/2 cup. Nutrition facts per serving: 95.7 cal., 1 g pro., .4 g fat (4 percent calories from fat), 24.8 carbo., 0 mg chol., 1.1 g fiber, 365 mg sodium. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Lentil Salad Recipe By : American Spice Trade Association Serving Size : 6 Preparation Time :0:00 Categories : Beans Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups green lentils -- rinsed and picked over 2 tablespoons instant minced onion 1 1/2 teaspoons salt 1 1/2 teaspoons garlic powder 1/2 cup diced celery 1/2 cup diced carrot 2 cups sliced and quartered yellow squash 3/4 cup olive oil 1/2 cup red-wine vinegar 1 tablespoon freeze-dried chives 1 1/2 teaspoons tarragon leaves -- crushed 1/8 teaspoon ground black pepper 1/4 cup crumbled goat cheese In a medium saucepan place lentils, 2 1/2 cups water, the minced onion, 1 teaspoon of the salt and 1 teaspoon of the garlic powder. Bring to a boil; reduce heat and simmer covered, until lentils are slightly softened, about 10 minutes. Add celery and carrot; cook until lentils are softened, 10 to 15 minutes longer. Stir in squash and 1/4 cup of the olive oil. On a large baking sheet, spread lentil mixture to cool, about 15 minutes. Meanwhile, in a small bowl, combine vinegar, chives, tarragon, black pepper and the remaining 1/2 cup olive oil, 1/2 teaspoon garlic and 1/2 teaspoon salt. Place lentil mixture in serving bowl; toss with dressing; serve at room temperature. Sprinkle with goat cheese and garnish with lettuce leaves, if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Tomato Garbanzo Fettuccine Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons olive oil 2 small or 1 large fresh tomato -- chopped 6 fresh basil leaves -- slivered or 1/4 teaspoon dried 1 tablespoon fresh thyme and oregano -- or 1 teaspoon each dried 4 fresh parsley clusters 3 fresh mushrooms -- sliced (3 to 4) 1/4 teaspoon chopped garlic salt and freshly ground pepper to taste 1 canned artichoke heart -- cut in quarters 1/2 cup canned garbanzo beans (chick peas) 1/4 cup tomato sauce 2 ounces fettuccine noodles 4 tablespoons Parmesan cheese 1 teaspoon toasted pine nuts In a large saucepan, heat olive oil, then saute tomatoes, basil, thyme, oregano, parsley, mushrooms, garlic, salt and pepper until tomatoes just begin to wilt. Add artichoke and garbanzos, and simmer just until heated through (about one minute). In another pan, mix tomato sauce with cooked fettuccine and half the cheese. Place on dinner plate. Top with vegetable mixture. Dust with remaining cheese, then top with pine nuts. Nutrition per serving: calories 600; protein 29 grams; carbohydrate 79 grams; fat 23 grams; cholesterol 20 grams. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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