1 ea Head of cabbage (or 1/2) 6 ea Tomatoes (or 3) Black olives Sprigs of parsley 1/2 c Oil (or 1/3) 1/4 c Vinegar or lemon juice Clean the cabbage. Cut it in half. Shred. Place in a strainer and wash under running water for several minutes; drain well. Wash and slice half the tomatoes; cut the others into wedges. Mound the cabbage in the center of a round platter; surround with tomato slices. Place an olive in the center of the cabbage and circle it with tomato wedges. Place a sprig of parsley in the olive and scatter other olives on the cabbage. Just before serving, pour oil & vinegar dressing or oil & lemon dressing over it. Salt lightly. |
2 lb Turnips, peeled and Quartered 12 T Butter or margarine 12 Cloves fresh garlic, peeled Salt and pepper Parboil turnips 7 minutes in salted water. Drain. Cook turnips and garlic gently in 8 tablespoons butter until both are soft. Puree in food processor or by hand, adding the remaining 4 tablespoons of butter during process. Season to taste with salt and pepper. |
1 Text Only A good Italian antipasti spread always demonstrates the wisdom of simplicity and this tomato antipasto proves the point again. Make a dressing by combining the oil drained from a tin of anchovies with the juice of a lemon, freshly coarse-ground pepper and half a tablespoon of chopped fresh oregano. Set aside to allow the flavour to improve. Cut 4 ripe tomatoes into lengthwise wedges and arrange on a platter draping an anchovy fillet over each wedge. Pour the dressing over the tomatoes and serve the antipasto with crispy pane de casa from a good Italian bakery. Makes 4 servings. From “Raw Materials” by Meryl Constance, Sydney Morning Herald, 1/19/93. Posted by Stephen Ceideberg; February 18 1993. |
3 c Fresh pineapple,peeled/cored 1/3 c Light corn syrup 1/4 c Lemon juice In a blender or food processor, whirl pineapple chunks, corn syrup, and lemon juice until smooth. |
3 x Chicken breasts 1/2 c Pecans 2 x Med peaches, ripe 4 tb Mayonnaise 2 tb Sour cream 2 ts Lemon juice 3/4 ts Salt 1/4 ts Pepper 1 ts Brown sugar Place chicken in a saucepan, breast side down, in 1-1/2 in of water. Cover. Simmer for 20 mins until chicken is fork-tender. Cool. Cut into bite-size pieces. During this time, toast pecans at 350 for 10 mins. Remove. Coarsely break up. Pare peaches, if desired. Cut into 3/4in pieces. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt, pepper and brown sugar. Toss gently with the chicken, pecans and peaches. Serve on a green leaf lettuce. |
1 ea 16 oz can peeled tomatoes 1/2 c Chopped onion 1/2 t Celery seed 4 ea Eggs, hard boiled 2 T Juice from peeled tomatoes 1 ea 6 1/2 oz can tuna, mashed 2 T Dill relish 2 T Mayonnaise (heaping) 1 T Lea & Perrins 2 t Poupon or creole mustard 1/4 t Garlic powder 1 T Olive oil 1 x Salt, to taste 2 t Louisiana hot sauce 2 t Wine vinegar Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add sauce (directions follow). If it is too soupy, add some crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil. Every time you add something, beat. Add all ingredients, beat the hell out of them. Add to salad. From Justin Wilson’s “Outdoor Cooking With Inside Help” |
3 lb Pickling cucumbers; peeled 1 md Onion; peeled 1 tb Kosher salt; plus… 1 ts Kosher salt 3 1/2 tb Lemon juice 1/4 ts Cayenne pepper (or more) 2 tb Crushed roasted sesame seeds 1 1/2 tb Sesame oil Cut the cucumbers and onion into very fine slices (a food processor may be used for this). Sprinkle with salt, mix well, and set aside in a bowl for an hour. Drain all the accumulated liquid and discard. Add the lemon juice, cayenne pepper (Koreans like this dish very hot), sesame seeds, and sesame oil. Mix well, cover, and refrigerate. Serve cold or at room temperature. Source: Madhur Jaffrey’s World-of-the-East Vegetarian Cooking Typed for you by Karen Mintzias |
3/4 lb Jicama, peeled and cubed 1 Cucumber, seeded and thickly Sliced 2 Oranges, peeled and cubed 3 Green onions, sliced 1/4 c Lime juice 3 tb Orange juice 1/2 ts Chili powder 1/4 ts Salt 2 tb Chopped mint 1. Combine the jicama, cucumber, oranges and green onions in a glass bowl. 2. Combine the lime juice, orange juice, chili powder and salt; mix and pour over the salad ingredients. 3. Sprinkle the mint over the salad, toss and chill for at least 2 hours. |
2 md Cucumbers 1/2 c Green pepper; chopped 2 c Shredded lettuce; 2 tb Green onion; finely chopped 3/4 c Carrot; grated or shredded 2 tb Fresh parsley; finely -chopped 1 c Tomato; fresh diced 1/4 c Radish; 1 tb Vegetable oil; 3 tb Lemon juice; fresh 1 ts Salt; 3/4 ts Coarsely ground pepper; Pare cucumber, halve lengthwise, and discard seeds and center pulp. Dice cucumber flesh and measure 2 cups. Combine all ingredients in a large bowl; toss until well mixed. Serve immediatly. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE CHO: 7g; PRO: 1g; FAT: 3g; CAL: 51 Low-sodium diets. Omit salt Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. And Katharine Middleton Brought to you and yours via Nancy O’Brion and her Meal-Master |
1 pk Lime-flavored gelatin; 3oz. 1 c Water; hot 1/2 c Water; cold 1 ts Lemon juice 1 ts Lemon rind; grated 1 ts Onion; grated 1/2 ts Salt 1 md Cucumber; peeled and chopped 1/3 c Green olives; onion-stuffed Dissolve gelatin in hot water. Add cold water, lemon juice, lemon rind, onion, and salt. Chill until slighlty thickened. Fold in cucumber and olives. Pour into a 1-quart mold and chill until firm. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman. |