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4 c Cold tomato juice 1 sm Onion, minced 2 c Freshly chopped tomatoes 1 c Green pepper, minced 1 t Honey (optioinal) 1 Clove garlic, crushed 1 Cucumber, diced 2 Scallions, chopped x Juice from 1/2 lime and 1/2 Lemon 2 tb Wine vinegar 1 t Both tarragon and basil (fresh) 1 d Cumin 1/4 c Fresh parsley, minced 1 d Hot sauce 2 tb Olive oil x Salt/pepper to taste Combine all ingredients and puree if desired. Chill for 2 hours. From: trappler@ben.dev.upenn.edu (Donna Trappler). rfvc Digest V94 Issue #168 Aug. 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. |
No one can have a higher opinion of him than I have, and I think hes a dirty little beast. — W. S. Gilbert
4 to 6 large, white potatoes, peeled and chopped
Salt and pepper, to taste
Monterey jack cheese
1 can diced green chiles
1/4 cup onion, chopped
Pinch of garlic salt
1/4 cup butter or margarine
Place peeled and cut potatoes into a large pot. Cover completely with about 2 inches of water. Add chiles and onion. Salt and pepper to taste. Cover and boil over medium heat until potatoes are completely done. Mash potatoes slightly; add butter. Simmer, covered, for about 1 hour.
Serve hot soup over grated Monterey jack cheese. This goes well with Mexican cornbread, warm flour tortillas or chips and salsa.
Neither give heed to fables and endless genealogies. — 1 Timothy 14 Bible New Testament
3/4 cup chopped green onion
3 tablespoons lemon juice
3/4 cup mayonnaise
3 cloves minced garlic
3/4 teaspoon dry tarragon
2/3 cup melted butter
12 sheets filo dough
6 boneless, skinless chicken breast halves
Salt and pepper
2 tablespoons Parmesan cheese
Mix onion, mayonnaise, lemon juice, 2 cloves garlic (combine the other clove with butter) and tarragon. Set aside.
Place 1 thawed sheet of filo on a board and brush with 2 teaspoons garlic butter. Arrange a second sheet on top and brush with 2 teaspoons garlic butter. Sprinkle chicken with salt and pepper. Spread one side with mayonnaise mixture and turn into one corner of filo dough. Top the other side with more mayonnaise (about 3 tablespoons in all). Wrap and fold chicken in a packet. Place on a baking sheet; brush with garlic butter. Sprinkle with cheese. Bake at 375 degrees F for 20 to 25 minutes until golden. (Can be made ahead and frozen, thaw covered.
There are a lot of men who are healthier at age fifty then they have ever been before, because a lot of their fear is gone. — Robert Elwood Bly
http://www.firstfitness/divaalot of people in america today are searching for a weightloss system other than acai berry, diet.com master cleanse etc. suddenly is one of the best out today, reset your metobolism. (Weightloss) (diet.com) (master cleanse) (acai berry) Weight loss will always be needed, diet.com, master cleanse, and acai berry are a few products on the market but no like suddenly slim 10-day kit, it detoxs and resets your metobolism at the same time. (Weightloss) (diet.com …
8 ounces dry fettuccine pasta
1 tablespoon olive oil
1 cup evaporated skim milk
1/3 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 1/2 lemons, juiced
1 pinch ground black pepper
Cook pasta according to package directions. Drain; immediately return to pan. Add olive oil; toss to coat. Add evaporated milk, 1/3 cup Parmesan cheese, dried basil, lemon juice and pepper. Cook over medium-high heat until bubbly, stirring constantly.
4 servings
Calories: 343.77 Calories from Fat: N/A Total Fat: 7.43 g Saturated Fat: N/A Cholesterol: N/A Sodium: N/A Total Carbohydrate: 52.94 g Dietary Fiber: N/A Sugars: N/A Protein: 16.28 g Vitamin A: N/A Vitamin C: N/A
When you are younger you get blamed for crimes you never committed and when you
e older you begin to get credit for virtues you never possessed. It evens itself out. — I. F. Stone
1 c Peanuts, roasted & ground -?? 1/2 c Peanut Butter 2 tb Oil 1 ea Onion, finely chopped 1 lb Potatoes, chopped and boiled 4 c Stock 2 tb Chives, chopped Salt and pepper Heat the oil in a saucepan and cook the onion until it becomes transparent. Add the ground peanuts or peanut butter, potatoes and a little stock and mash well. Alternatively, put these ingredients into a blender. Now pour the rest of the stock slowly into the puree, mixing well. Bring the soup to a boil, then let it simmer, covered, for 5-10 minutes. After this, remove the pot from the heat and season. Sprinkle the chives on top before serving. |
We all grew up in spite of our parents. I trust our children will do likewise. — Sandy Farquhar
Water 24 Asparagus spears, fresh - medium-sized 6 Red leaf lettuce; leaves 6 tb Buttermilk mayonnaise; -(see Index) -=OR=- 6 tb -prepared light mayonnaise; 2 tb Pecans; chopped Bring large pot of water to boil. Wash asparagus and snap off tough bottoms os stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove asparagus, run it under cold water, and refrigerate to chill. At serving time, line six salad plates with lettuce and arrange four spears on each. Top salads ith 1 tb of Buttermilk Mayonnaise or commercial light mayonnaise and sprinkle with 1 ts chopped pecans. Food Exchange per serving: 1 VEGETABLE EXCHANGE; CHO: 9g; PRO: 3g; FAT: 2g; CAL: 41 Low-sodium diets: This recipe is excellent. 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 OBrion and her Meal Master |
We ought not to judge of mens merits by their qualifications, but by the use they make of them. — Richard Cecil
1 t Dry mustard 1/2 t Salt 1/4 t Pepper 1/2 t Sugar 1 t Dried oregano 2 T Parsley 2 T Minced onions 1 T Minced garlic cloves 1 T Minced sweet red peppers 4 t Lemon juice 4 t White wine vinegar 1/2 c Light oil In small bowl, whisk together all ingredients except oil. Whisk mixture while slowly drizzling in oil. Let stand for 30 minutes to blend flavours. Whisk again before using. Dressing can also be made in food processor. (use pulse) |
There is always something new out of Africa. — Pliny the Elder
1/2 lb Boneless chicken breasts cut -into 1/4″ strips Marinade: 2 Egg whites, beaten 2 tb Cornstarch 1/8 ts Salt Deep fry 3 c Peanut oil Assembly 17 oz Can creamed corn 3 c Chicken stock 1 tb Light soy sauce Salt & pepper to taste Sesame oil Cut the chicken and pat dry on paper towels. Mix with the egg-white marinade and refrigerate for 30 minutes. Heat the oil in a saucepan or wok to between 280 and 300 degrees, no hotter. Deep-fry the chicken strips in the oil just until they are barely tender. They will not brown. Heat the creamed corn along with the soup stock and light soy. When hot add the chicken and season to taste with the salt and pepper. Add the sesame oil drops to garnish and serve. |
A man who does not know foreign language is ignorant of his own. — Johann Wolfgang von Goethe
