Club Food

1 Hard-boiled egg, peeled &

- chopped 3 tb Low-fat cotttage cheese

1 ts Chopped parsley

1/2 ts Curry powder

1 ds Salt

1 ds Pepper

1 tb Diet mayonaise

1.
In a small bowl, combine all ingredients.

2.
Cover and keep chilled.

3.
Serve mounded in lettuce leaves, with soda crackers or
breadstick.

———————JALAPENO DRESSING———————
2 tb
Fresh cilantro; chopped

2 tb Lime juice

1 sm Jalapeno chili; seeded and

1 tb Vegetable oil

2 ts Sugar

-very finely chopped

—————————SALAD—————————
1 md
Papaya; peeled, seeded and

2 Kiwifruit; peeled and cut up

-seeded -cut into 1″ pieces 2 Starfruit; thinly sliced and

2 c Strawberries; cut in half

Dressing: Mix all ingredients.
Salad: Toss all ingredients.
Serve on salad greens if desired.
From DEEANNE’s recipe files
—–

1 1/2 lb Fresh watercress (OR

Spinach)
———————————-DRESSING———————————-
1/2 c Salad oil

1/2 ts Sesame paste

1 Sq.
bean cheese, unseasoned

1/2 ts Chili flakes

1 Pinch sugar

1 ts Lemon juice

2 tb Cold water

Wash watercress (or spinach) in colander.
Pour boiling water
over watercress.
Immediately plunge vegetable into cold water to
stop cooking process; drain and reserve.
You can refrigerate or use
at room temperature.
Cream sesame paste, bean cheese and salad oil.
Add chili flakes, sugar, lemon juice and cold water; mix well.
Shortly before serving, toss dressing with watercress.
Serve on
individual salad plates.

2 sm Red apples quartered thinly

Sliced 2 ts Lemon juice

2 c Thin sliced celery

6 oz Natural mild cheddar flavor

Cheese cut into small cubes 1/4 c Reduce calorie mayonnaise

Dash salt and pepper Lettuce Place apples in small bowl; toss
with lemon juice.
Add celery and next 4 ingredients; toss to coat.
Serve on lettuce lined plate.

2 lg Apples

1 tb Lemon juice

1/2 c Golden raisins

1/2 c Walnuts — chopped

1 c Diced celery

1/2 c Mayonnaise

1/2 tb Milk

1 t Sugar

1/2 Iceberg lettuce

8 Endive

–or other curly, leafy gree Alfalfa sprouts — a large han 4
Carrots — peeled

–sliced lengthwise into 2-i 4 Radishes

Recipe by: Creepy Cuisine, Lucy Munroe Peel, core and dice the
apples; toss in a large bowl with the lemon juice.
Add the raisins,
nuts and celery to the apples and toss together.
In a small bowl,
mix the mayonnaise, milk and sugar until well blended.
Add the
dressing to the other ingredients and toss.
Place 2 or 3 letuce
leaves on individual salad plates and spoon the salad over the
lettuce in a “head” shape.
To create the werewolf in your Waldorf,
decorate each salad with pointy endive ears, alfalfa sprout hair
and beard, pointy carrot fangs and radish-half eyeballs.
Penny
Halsey (ATBN65B).

1 ea Egg, cooked

1 ea Lettuce, Boston, head

1/2 lb Spinach

1 ea Onion, sliced

2 T Parsley, chopped

1/4 c Vinegar

1/2 c Salad oil

1 ds Garlic powder

1/2 t Paprika

1/4 t Dry mustard

1 t Salt

1/4 t Pepper

Remove egg yolk and mash with garlic.
Blend in salt, paprika,
pepper and mustard.
Add salad oil, vinegar; Beat well.
Chop egg
white and parsley and stir in.
Combine lettuce, spinach and onion
in salad bowl.
Add dressing.
Toss lightly.

2 c Cracked wheat or wheat

Berries 2 c Chopped tomatoes

1 c Chopped cucumbers

1 x Chopped purple onion

x Fatfree yogurt x Balsamic vinegar x Sugar start with 2 cups of cooked cracked wheat.
I just boil it until its done.
Actually I think you are supposed to use boiled wheat berries.
Add an equal amount of chopped tomatoes and half as much chopped cucumbers and chopped purple onion to taste.
For dressing I use fatfree yogurt with basimaic vinegar and some sugar.
Yogurt or sour cream with dried italian salad dressing would also be good.
From: MARGE ROBBINS Fatfree Digest [Volume 9 Issue 11] Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

2 c Cooked wheat berries

(cooled) 2 c Chopped tomatoes

1/2 c Chopped red onion

Toss above together, serve with your favorite dressing Posted by Posted by Posted by “Rob Ryerson” to the Fatfree Digest [Volume 13 Issue 8] Dec.
8, 1994.
Source – ‘The Complete Whole Grain Cookbook’ by Carol Gelles FATFREE Recipe collections copyrighted by Michelle Dick 1994.
Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
1.80?

1 pt Whipping cream

1 tb Sugar

1 cn 16-oz pineapple tidbits

1 cn 16-oz black cherries

1 lg Banana sliced

1 c Dates chopped

1/2 c Chopped nuts optional

2 c Miniature marshmallows

Beat whipping cream sweetened with sugar until firm.
Just before
serving, gently fold in remaining ingredients and serve.

4 c Escarole leaves

-=OR=- Curly Endive Leaves – (the inner white ones), – small
Spinach Leaves, – Hearts of Romaine – or a mixture 4 c Mixed
greens; such as:

- tender Mustard Greens, – Radish Leaves, Arugula – Leaves,
Watercress, Rock – Cress or Field Cress, – Nasturtium Leaves,
tender – Dandelion Leaves, Dill or – Fennel Greens and Hyssop -
Leaves and Blossoms 20 Mint leaves

12 Sorrel leaves

- torn or sliced 4 Scallions; chopped, -=OR=-

-Newly-pulled Onions, sliced 1/4 c Sunflower seeds, toasted

———————————-DRESSING———————————-
2 tb Plain or herbal vinegar

- such as tarragon vinegar Salt 5 tb Sunflower seed oil

-=OR=-Extra-virgin olive oil -=OR=- Walnut oil WASH AND DRY all
the greens.
Tear or cut them into whatever size you like, and put
them into a large bowl with the scallions and toasted sunflower
seeds.
Pour over the dressing (RECIPE Follows) and toss well.
DRESSING: Whisk everything together, taste, and adjust with more
vinegar or oil as needed.
—

3 sl Bacon

1/4 c Cider Vinegar

2 ts Sugar

1/4 ts Salt

1/8 ts Pepper

1/8 ts Dried Tarragon; Crushed

1/2 c Celery; Sliced

1 sm Red Onion; Thinly Sliced

1 pk Fresh Spinach; Torn, About

-8 Cups 2 md Oranges; Peeled And Sliced

-OR 11 oz Mandarin Oranges; 1 Can

1/3 c Cashews; Coarsely Broken

In a 3 quart casserole, snip the bacon into 1-inch pieces.
Cover
with a paper towel and micro cook on HIGH (100 %) for 2 to 3
minutes or until crisp.
With a slotted spoon, place the bacon on a
paper towel to drain.
Add the vinegar, sugar, salt, pepper, and
tarragon.
Micro cook on HIGH (100 %) for 2 to 3 minutes or until
the mixture boils.
Remove from the oven and stir in the celery and
onion.
Gradually add the torn spinach and toss lightly to coat each
piece.
Add the cooked bacon, orange segments and cashews.
Toss
lightly to coat, then serve immediately.

6 c Spinach, fresh, washed

2 c Radicchio

4 oz Bacon, cooked, diced

1 md Red onion, chopped

8 oz Mushrooms, sliced

1/2 c Toasted pine nuts

————————CREAMY DILL/GARLIC
DRESSING————————
2 Garlic cloves, fine chop

1/4 c Buttermilk

3/4 c Light sour cream

2 tb Lemon juice

2 tb Fresh dill, chopped

pn Sugar Salt Pepper, fresh ground The salad tastes fresh and
summery although it is made with winter greens.
To toast pine nuts,
place on a cookie sheet and bake at 375F(!()C) for 5 minutes.
The
dressing is low calorie and it will keep for a week.
1.
Strip
spinach from its ribs and tear into bite sized pieces.
Place in

large salad bowl.
Tear radicchio into bite sized pieces and add
to spinach.
3.
To make dressing, whisk together all ingredients in
a bowl.
Taste for

seasoning adding more lemon juice and dill to taste.
Use about
3/4 cup(175ml) dressing for salad and reserve the remainder to use
as a dip or to dress another salad.

1/2 lb Fresh Kale

4 md Leeks (About 1 Lb.)

1/2 lb Carrots, Diagonally

Sliced 1/3 c Thinly Sliced Green Onion

1/2 c Plain Low Fat Yogurt

2 cl Garlic Minced

1/2 ts Salt

1/4 ts Pepper

2 tb Red Wine Vinegar

Remove Stems From Kale & Wash; Pat Dry On Paper Towels.
Set
Aside.
Remove Roots, Tough Outer Leaves & Tops From Leeks.
Split Leeks in Half Lengthwise.
Place Leeks in A Small Dutch Oven
& Cook, Covered, in A Small Amount Of Boiling Water About 5
Min.
OR Till Tender.
Remove With A Slotted Spoon; Cut Leeks Into
Julienne Strips & Set Aside.
Return Liquid To A Boil; Add
Carrots.
Cover & Cook 1 Min; Remove With A Slotted Spoon.
Add
Kale, Cover & Cook 1 Min.
Drain.
Line A Serving Platter With
Cooked Kale.
Arrange Leeks & Carrots in Individual Servings On
Top Of Kale.
Cover & Chill.
Combine Green Onions, Yogurt,
Garlic, Salt, Pepper & Vinegar in A Small Bowl.
Stir Well.
Cover & Chil.
Serve Yogurt With Salad.

1 Pomelo or ruby red

-grapefruit 1 sm Whole cooked chicken breast

1 c Cooked shrimp

1 ts Chopped red chile

1 1/2 tb Thai fish sauce

1 1/2 ts Sugar

Juice from 1 large lime 1 1/2 tb Chopped fresh coriander

1 sm Head red leaf lettuce, for

-garnish 1/4 c Roasted peanuts, chopped

Fresh red chile, julienned -for garnish
————————CRISPY FRIED SHALLOT
FLAKES————————
6 Shallots, thinly sliced

1 c Vegetable oil

It’s almost Chinese New Year and the stores are all stocking up
on fresh fruits which are a traditional Chinese gift for the
season.
Pomelos are a big citrus fruit much like grapefruit, but
somewhat drier and sweeter.
This Thai recipe makes use of them and
you should be able to find them this time of year.
If not
grapefruit will do.
This is from an article in the San Francisco
Chronicle, 1/30/91, by Joyce Jue.
Peel and separate pomelo or
grapefruit into segments.
Remove the membranes.
Seed.
Gently flake
the flesh apart into a bowl.
Chill.
Hand shred the chicken.
Add
chicken and shrimp to pomelo.
In a small bowl mix together the
chopped red chile with fish sauce, sugar, lime juice and coriander;
toss with pomelo chicken mixture.
Arrange the lettuce on a serving
platter.
Put the fruit mixture over the lettuce.
Top with peanuts
and 2 tablespoons of Crisp Fried Shallot Flakes, and garnish with
red chile slivers.
Serves 4 to 6 as a salad entree.
CRISP FRIED
SHALLOT FLAKES: Slice shallots into thin slices.
Be sure they are
all of the same thinness to ensure even cooking.
Heat a pan with
the vegetable oil over medium heat.
Add shallots and fry slowly
until browned and crisp, 5 to 10 minutes.
The moisture in the
shallots should be completely cooked out.
Drain on paper towel.
Store in an air-tight container.
Will keep several weeks.
Posted by
Stephen Ceideburg; January 31 1991.

6 Slices bacon

2 tb Cornstarch

1/4 c Water

1 c Chopped onion

3/4 c Diced celery

2 ts Salt

1 ts Granulated sugar

1/8 ts Freshly ground black pepper

1/2 c Cider vinegar

6 c Red-skinned potatoes, cooked

Fry the bacon in a large, heavy skillet until crisp.
Remove the
bacon, drain on paper towels, then crumble; reserve the bacon fat.
Dissolve the cornstarch in the water.
Saute the onion and celery in
the reserved bacon fat over medium heat for about 5 minutes, until
the onions are translucent.
Add the salt, sugar, pepper, and
dissolved cornstarch to the skillet.
Next adfd the vinegar and
bring to a boil over medium heat for three minutes.
Add the hot
potatoes and crumbled bacon, stirring gently.
Serve hot.

1 c Plain yogurt

2 tb Honey

1 tb Mustard

1 ts Cider vinegar

1/4 ts Salt

1/4 ts Pepper

In a small bowl mix all ingredients until well combined.

2 2/3 c Plain yogurt

1 Cucumber peeled and grated

2 tb Finely chopped fresh mint

1/2 ts Roasted cumin seeds

1/4 ts Cayenne pepper

1 ts Salt

1/4 ts Black pepper

Put the yogurt in a bowl.
Beat lightly with a fork or whisk
until smooth and creamy.
Add all the other ingredients and mix.
Cover and refrigerate until ready to eat.

2 tb Lemon juice

2 Apples; sml Red Delicious

1 c Celery; diced

1/4 c Raisins; dark

2 1/2 tb Mayonnaise; reduced cal.

4 Romaine lettuce leaves

1 1/2 tb Sunflower seeds

In small mixing bowl sprinkle lemon juice over apples which have
been cored and diced.
Toss lightly to combine and add celery,
raisins, and mayo.
Mix until thoroughly coated.
Cover with plaxtic
wrap and refrigerate for at least 30 minutes.
To serve, line 4
salad plates with lettuce leaf; top each with an equal amount of
apple mixture and sprinkle each with 1 t.
sunflower seeds.

6 lg Oranges (navel)

1 ts Honey

1/2 ts Cinnamon

1 lb Mixed fresh greens (half

Spinach and half romaine Works best) 1/2 c Thin sliced purple
onion

1 c Thin sliced radishes

1 c Toasted walnut halves chop

Into smaller pieces if you Wish 3 tb Quality olive oil

Salt and pepper to taste At least 1 1/2 hours before serving,
peel and section the oranges.
With a serrated knife or citrus
knife, remove the membrane lining from each orange segment.
Place
oranges in a bowl and squeeze all excess juice from the remaining
lining over the oranges.
Discard any membrane and pick out seeds,
if necessary.
Drizzle honey and sprinkle cinnamon over oranges,
cover and let stand at room temperature for at least 1 hour.
Clean
greens and pat dry.
Break into bite size pieces and toss well with
onions, radishes and nuts in a large bowl.
Drizzle olive oil over
salad and toss to distribute.
Season to taste with salt and freshly
ground pepper.
Just before serving, add the oranges and all their
liquid.
Mix well.

1/2 c Chopped onion

1/4 c Vegetable broth or water

3/4 t Dried thyme, crumbled

1/4 t Crushed red pepper flakes,

-or to taste 4 c Coarsely chopped zucchini or

-summer squash (~1 1/4 lbs) 3 c Cooked barley

1 1/2 c Chopped tomatoes

1/4 c Chopped fresh cilantro

2 tb Fresh lime juice

1/4 t Salt

In a large skillet or wok, combine the onion, 2 tablespoons of
the broth or water, thyme and pepper flakes, and cook over
medium-high heat for 10 minutes, or until onion is tender and just
begins to brown, stirring occasionally.
Add the remaining broth or
water, the squash and barley; cover and cook for about 5 minutes,
or until squash is tender-crisp.
Add remaining ingredients, and
stir thoroughly to combine.
Serve, or re-cover and refrigerate.
Bring almost to room temperature before serving.
NOTE: Patty pan,
also known as white bush or scallop squash, also can be used.
Nutritional information per serving: 128 calories, 0 grams fat, 100
milligrams sodium, 0 milligrams cholesterol; Pyramid equivalent: 1
gread, 2 vegetables.

6 Medium red potatoes, cubed

1 Small head Romain lettuce

3/4 c Creamy Caesar Dressing

1/2 c Kraft Parmesan Grated Cheese

4 Strips bacon, cooked and

Crumbled 1/2 c Garlic croutons

Cook potatoes until tender, about 10 minutes.
Drain and set
aside.
Keep warm.
Line a large salad bowl or platter with torn
lettuce leaves.
Pour dressing and half of the cheese over potatoes,
tossing to coat.
Spoon potatoes over lettuce.
Top with remaining
cheese, bacon and croutons.

Bake about 25 minutes, until the cheese is melted and the salad is
hot.

Nutritional Information Per Serving (3/4 cup):
Calories: 212, Fat: 11g, Cholesterol: 43mg, Sodium: 439mg,
Carbohydrate: 13g, Dietary Fiber: 2g, Sugars: 2g, Protein: 15g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 2 Medium-Fat Meat

8 oz 240 g small new potatoes

Scrubbed 3 Spring onions trimmed and

Finely chopped.
1 tb Chopped fresh parsley.

1 ts Lemon juice.

2 ts Tarragon or cider vinegar.

1 ts Olive oil.

2 oz 60 g tuna chunks in brine

Drained Sea salt and black pepper.
Lemon wedges to garnish.
1.
Cook the potatoes in lightly salted water for about 15 minutes or
until

tender.
2.
While the potatoes are cooking mix together the
spring onions, most of

the parsley, the lemon juice vinegar and olive oil.
Drain the
potatoes and place in a serving bowl.
Add the dressing and toss
well.
3.
Gently mix in the tuna, being careful to avoid breaking it
up too much.

Season with sea salt and ground black pepper and sprinkle with
the remaining parsley.
Garnish with lemon wedges and serve whilst
warm.
Preparation 10 minutes Cooking 15 minutes.
Serves 1: 275
calories.
Selections 2 bread 1 fat 1 protein vegetable

8 oz 240 g small new potatoes

Scrubbed 3 Spring onions trimmed and

Finely chopped.
1 tb Chopped fresh parsley.

1 ts Lemon juice.

2 ts Tarragon or cider vinegar.

1 ts Olive oil.

2 oz 60 g tuna chunks in brine

Drained Sea salt and black pepper.
Lemon wedges to garnish.
1.
Cook the potatoes in lightly salted water for about 15 minutes or
until

tender.
2.
While the potatoes are cooking mix together the
spring onions, most of

the parsley, the lemon juice vinegar and olive oil.
Drain the
potatoes and place in a serving bowl.
Add the dressing and toss
well.
3.
Gently mix in the tuna, being careful to avoid breaking it
up too much.

Season with sea salt and ground black pepper and sprinkle with
the remaining parsley.
Garnish with lemon wedges and serve whilst
warm.
Preparation 10 minutes Cooking 15 minutes.

8 Potatoes

2 Garlic cloves

1 c Minced parsley

1/2 c Oil

3 tb Vinegar

1/2 ts Tabasco (opt)

1/8 ts Ground nutmeg

1 ts Salt

1/2 ts Pepper

Quarter the potatoes and boil until tender.
Meanwhile, peel and
mince garlic and place in a small jar.
Wash and dry the parsley,
cut the stems off, then mince the parsley.
Place in the jar with
the garlic.
Add oil, vinegar, Tabasco if using, nutmeg, salt and
pepper.
Screw the lid on the jar and shake vigorously to dissolve
the salt.
Drain potatoes and, when they are just cool enough to
handle, slice them thinly onto a serving platter or into a bowl.
Drizzle with dressing and serve hot, warm or cold.
Serves 6 and
makes great leftovers.
You may also add various fresh herbs thyme,
marjoram or dill, for example, if you have them in your garden.
Serve the potatoes with roasted chicken and asparagus.

3 tb Balsamic vinegar

ts Ground cumin 1/2 ts Ground corriander

Salt and pepper 1 lb Chicken breast

2 tb Oil

2 ts Sesame oil

3 tb Peanut or veg.
oil

1/3 c Scallions; thinly sliced

3 c Lettuce

1/2 c Radishes; sliced

To make chicken salad combine cumin, corriander salt and pepper
in small bowl.
Flatten chicken.
Sprinkle with spices and rub in.
Cook chicken in oil for 6 minutes on each side.
Remove.
To make
dressing, add vinegar, oils and scallions to skillet drippings and
cook for 1 minute.
Spread lettuce on large platter.
Slice chicken
into 1/2 inch strips and lay on top lettuce.
Scatter radishes over
salad.
Pour warm dressing over it and serve.

——————————–THE
DRESSING——————————–
1 Egg

3 tb Grainy mustard

1/4 c Whipping cream

1 tb Chopped fresh tarragon

-=OR=- 1 ts -Dried tarragon

3 tb Olive oil

———————————THE
SALAD———————————
1 1/2 lb Sweet potatoes;
peeled

1/4 c White wine vinegar

2 c Diced cooked turkey

2 tb Cooking oil

1 bn Watercress

1 Head butter lettuce

TO PREPARE DRESSING: Combine mustard and egg in large mixing
bowl, mix well and set aside.
Place the cream and dried tarragon
leaves in a small saucepan and bring to a boil over medium heat on
the stove.
Remove from heat and whisk hot cream into the
mustard/yolk mixture.
If using fresh tarragon, add it now.
Slowly
whisk in 3 tablespoons oil.
Set dressing aside.
Remove and discard
any tough watercress stems and discolored leaves and place trimmed
leaves in cold water.
Remove and discard dark green outer leaves
and root tip of butter lettuce.
Separate lettuce leaves and wash
with the watercress.
Remove from water, dry well and set aside.
TO
PREPARE POTATO SALAD: Cut potatoes into 1-inch pieces.
Place in
pot, cover with water, and place over high heat and cook until
potatoes are soft.
Drain potatoes, place in a mixing bowl, pour the
vinegar over, cover and let sit for 5 minutes.
Add the turkey to
the potatoes in the bowl and mix well.
To serve, add watercress and
lettuce to the bowl.
Mix well and mound on plates.

3 ea Potatoes;Med,Boiled In Skins

3 ea Bacon; Slices

1/4 c Onion; Chopped

1 tb Unbleached Flour

2 ts Sugar

3/4 ts Salt

1/4 ts Celery Seeds

1/4 ts Pepper

3/8 c ;Water

2 1/2 tb Vinegar

Peel potatoes and slice paper thin.
Saute bacon slowly in a
frypan, then drain on paper towels.
Saute onion in bacon fat until
golden brown.
Blend in flour, sugar, salt, celery seeds, and
pepper.
Cook over low heat, stirring until smooth and bubbly.
Remove from heat.
Stir in water and vinegar.
Heat to boiling,
stirring constantly.
Boil for 1 minute.
Carefully stir in the
potatoes and crumbled bacon bits.
Remove from heat, cover and let
stand until ready to serve.