Saturday, December 31, 2011

{soups-salads-and-salad-dressings} LOW FAT CURTIDO SALVADORENO

 

LOW FAT CURTIDO SALVADORENO

CABBAGE SALAD

1 medium head cabbage, chopped
2 small carrots, grated
1 small onion, sliced
1/2 tsp dried crushed red pepper (optional)
1/2 tsp oregano
1 tsp olive oil
1 tsp salt
1 tsp brown sugar
1/2 cup vinegar
1/2 cup water

Blanch cabbage with boiling water for 1 minute.
Discard water.
Place cabbage in large bowl and add grated carrots, sliced onion, red
pepper, oregano, olive oil, salt, brown sugar, vinegar, and water.
Place in refrigerator for at least 2 hours before serving.

Yield: 8 servings, serving size: 1 cup

Each serving provides:

Calories: 41, Total fat: 1 g, Saturated fat: less than 1 g,
Cholesterol: 0 mg, Sodium: 293 mg, Total fiber: 2 g, Protein: 2 g,
Carbohydrates: 7 g, Potassium: 325 mg

Source: NIH via The Just-Side-Dishes mailer on googlegroups.com

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Friday, December 30, 2011

{soups-salads-and-salad-dressings} Tortilla Chicken Chili recipe

 

Tortilla Chicken Chili recipe

 

Makes 6 (1-cup) servings.

 

Prep Time: 10 minutes

Cook Time: 16 minutes

 

1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes

1 package McCormick® Chili Seasoning Mix, Original

1 can (14 1/2 ounces) diced tomatoes, undrained

1 can (15 to 16 ounces) kidney, white or pinto beans, undrained

1 can (11 ounces) Mexican-style corn or whole kernel corn, drained

1/2 cup water

1 1/2 cups broken tortilla chips (bite-size pieces)

Shredded Cheddar

cheese,

sour cream and chopped cilantro (optional)

 

1. Heat lightly oiled

large nonstick skillet

 on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.

 

2. Stir in Seasoning Mix, tomatoes, beans, corn, water and tortilla chips. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

 

3. Serve with shredded cheese, sour cream and chopped cilantro, if desired.

Tips

 

Test Kitchen Tip: If a thinner chili consistency is desired, stir in an additional 1/2 cup water.  Enjoy.

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Thursday, December 29, 2011

{soups-salads-and-salad-dressings} CINCINNATI CHILI

 

CINCINNATI CHILI

1 1/2 lb lean ground beef

1 ( 29 oz can ) tomato sauce

1 ( 14 1/2 oz. can ) peeled whole tomatoes

Small onion, chopped

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 Tablespoon chili powder

1 Tablespoon white vinegar

1 toe garlic

3 bay leaves

Brown meat; cook onions with meat; drain grease. Place meat an onions in large pan

or crock pot. Add rest of ingredients. Cook slowly 4 to 5 hours, covered. Remove

bay leave and garlic before serving. Serve on a bed of spaghetti and top with crated

cheddar cheese and oyster crackers. Add more chopped if desired.

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Tuesday, December 27, 2011

{soups-salads-and-salad-dressings} Oyster Stew

 

Oyster Stew

 

Recipe by Chef Mark Weber

 

1/2 cup unsalted butter

1 leek, diced

1 onion, diced

1 pound mushrooms, diced

1/2 cup dry white wine

1 pint shucked oysters, liquor reserved

1 pint whipping cream

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/8 teaspoon cayenne pepper

1 cup half-and-half

Salt and ground black pepper to taste

2 tablespoons chopped parsley

 

Melt butter in sauce pan. Add leek and onions. Cook over low heat until transparent.

 

Add mushrooms. Increase heat to medium-high and cook mushrooms for five minutes.

 

Add white wine; cook for three minutes.

 

Add reserved oyster liquor, whipping, thyme, oregano and cayenne pepper; simmer for five minutes.

 

Add oysters; bring to simmer.

 

Add half-and-half; bring to simmer.

 

Season to taste with salt and pepper. Add parsley. Serve immediately.

 

Makes 8 servings.  Enjoy.

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{soups-salads-and-salad-dressings} RAW CRANBERRY CONGEALED SALAD

 

RAW CRANBERRY CONGEALED SALAD
1 pint ripe cranberries, ground
1 apple, ground
2 oranges, seeded and ground
3/4 cup sugar
1 3oz pkg cherry jello
1 3oz pkg lemon jello
1/2 cup nuts
1 cup celery

Grind cranberries and apple. Grind 1 orange with peeling and 1 without. Dissolve jello in 2 cup boiling water. Save juice from grinding apples and oranges. Add juice and sugar to dissolved jello. When jello begins to set, add ground cranberries, apples, oranges, nuts, celery, etc. Mold. Really good!

Serves 10-12

From Mrs. Arthur Taylor, Como, Miss

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{soups-salads-and-salad-dressings} PINK GRAPEFRUIT AND AVOCADO SALAD with SPECIAL FRENCH DRESSING

 

PINK GRAPEFRUIT AND AVOCADO SALAD with SPECIAL FRENCH DRESSING
1 head lettuce
2 medium avocado, peeled and halved
2 large pink grapefruit, peeled & sectioned

Prepare lettuce for use and put in crisper. Place avocados and grapefruit sections in bowl, spooning a little grapefruit juice over avocados to prevent discoloration. Refrigerate covered. To serve, arrange the greens on individual plates or a platter as desired. Alternate avocados and grapefruit sections on plates. On platter grapefruit can be placed in center with avocado surrounding. Chopped celery and chives may be sprinkled over all if desired. Place in refrigerator until serving time. Let the guests serve themselves if using the platter.

SPECIAL FRENCH DRESSING
1 1/4 cup salad oil or olive oil
1/2 cup cider vinegar
2 teaspoons salt
1/8 teaspoon pepper
1/4 teaspoon paprika
1 dash celery salt
1 teaspoon sugar
1 1/2 teaspoon chili sauce
1 1/2 teaspoon catsup
1/2 teaspoon prepared mustard
1 tablespoon lemon juice
1 1/4 teaspoon Worcestershire
1 dash Tabasco
1/2 teaspoon prepared horseradish
1 clove garlic, minced

Combine all ingredients in blender on high until smooth. Store airtight in refrigerator. Makes 1 2/3 cup.

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{soups-salads-and-salad-dressings} Picnic Potato Salad

 

Picnic Potato Salad
Categories: Cajun, Salads
Yield: 24 Servings

10 lb Potatoes
1 c Celery, finely chopped
8 ea Eggs, hard-boiled
1 c Fresh parsley,finely chopped
2 c Dill relish
1 1/2 pt Mayonnaise
1 c Sweet relish
1/2 c Yellow mustard
2 c Salad olives, chopped
1 x Salt, to taste
2 c Onions, finely chopped
1 x Louisiana hot sauce

Boil potatoes in their jackets. Let cool, then peel and chop into
large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce,
and salt together. Add potatoes, along with the rest of the
ingredients, and mix well. You can make this the day before and
refrigerate it overnight. You may need to put a little more dressing
on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for
a good picnic." From Justin Wilson's "Outdoor Cooking With Inside
Help"


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{soups-salads-and-salad-dressings} Artichoke Salad

 

Artichoke Salad
Categories: Cajun, Salads
Yield: 10 Servings

4 ea Fresh artichoke hearts
1 T Wine vinegar
2 cn Artichoke hearts, quartered
1 t Louisiana hot sauce
1 ea Small garlic clove
2 t Salt
1 t Lea & Perrins
3 T Olive oil
1 T Lemon juice

In a wooden salad bowl, mash garlic and salt with a strong fork. Add
fresh artichoke hearts, and mash with the garlic and salt. Add olive
oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add
hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well.
Put canned artichoke hearts in dressing and let marinate for 1 hour,
then eat as is or serve on a bed of greens. From Justin Wilson's
"Outdoor Cooking With Inside Help."


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{soups-salads-and-salad-dressings} Sadie's Shrimp Salad

 

Sadie's Shrimp Salad
Categories: Cajun, Salads
Yield: 30 Servings

2 lb Macaroni, cooked
4 lb Shrimp, boiled and peeled
24 ea Eggs, hard boiled, chopped
2 c Onion, finely chopped
1 c Celery, finely chopped
2 c Black olives, finely chopped
2 c Dill pickles, chopped

See Sadie's Shrimp Salad Dressing for directions
Sadie's Shrimp Salad Dressing
Categories: Cajun, Salads
Yield: 30 Servings

1 qt Mayonnaise
1/2 c Olive oil
2 T Louisiana hot sauce
2 T Lemon juice
1 T Lea & Perrins Worcestershire
1 T Mustard
2 T Ketchup

Cook macaroni, drain, and cool. In a large bowl, mix macaroni,
shrimp, eggs, onions, celery, olives, and pickles and toss well. Make
dressing out of mayonnaise, olive oil, hot sauce, lemon juice
Worcestershire sauce, and mustard, and ketchup. Pour over other
ingredients and mix well. Refrigerate 1 hour before serving. You may
have to make more dressing if the salad takes it up. Serves 30 people
for a real picnic or party. "it's good! I garontee! And Sadie is my
mother-in-law." From Justin Wilson's Outdoor Cooking With Inside Help


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Monday, December 26, 2011

{soups-salads-and-salad-dressings} OT: Tamara's Tasty Treats

 

There seems to be some confusion about the name of this group so I
have changed the name to Tamara's Recipes. It is my "catch all" group
for all of the recipes that I send out. It is for everything from
non-edible recipes to beverages and casseroles. Everything is filed
there for easy access, too. If you like the recipes that I send out
and would like to have them in one group, please join me. Here is the
link:

http://groups.yahoo.com/group/Tamaras-Recipes/

Thanks,

Tamara

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{soups-salads-and-salad-dressings} DILLED HAM SALAD-SESAME CRACKERS

 

 

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{soups-salads-and-salad-dressings} LEFTOVER TURKEY SOUP

 

LEFTOVER TURKEY SOUP 

 

1 or 2 carcasses with lots of meat

1/2 kettle of water (cover bones)

1-2 c. chopped celery

1-2 c. chopped carrots

Use all leftover vegetables you have in your refrigerator

Use all leftover gravy and dressing

If you have wild rice hot dish, you can throw that in also

 

Break up carcass and place in a large pot. Cover with water and simmer until all meat is off the bones. Skim off fat and remove bones and skin. Now, add

all the above ingredients to the pot and let simmer for an hour or so. Add salt, pepper, and favorite spices to your taste. Freeze leftovers - they're

good anytime (use before 3-4 years). GOOD LUCK!!

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Sunday, December 25, 2011

{soups-salads-and-salad-dressings} EGG BALLS FOR SOUP

 

EGG BALLS FOR SOUP 

 

4 large eggs, hard-cooked

1 egg yolk

1 tablespoon flour

1 teaspoon minced fresh parsley (optional)

1/2 teaspoon pepper (white, if available)

1/2 teaspoon salt

pinch of cayenne pepper (optional)

pinch of nutmeg (optional)

 

Simmer four eggs for 15 minutes or until hard cooked.

 

Put into cold water. Mash yolks with yolk of one raw egg, and one teaspoonful of flour, pepper, salt and parsley.

 

Roll into 1 inch balls; drop into boiling soup. Boil for two minutes and remove using a slotted spoon.

 

Serve in soup as you would dumplings.  Enjoy.

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