Club Food

1 Text Only

LIVER PASTE 2: (Leverpostej 2) Put 2 lb.
pig’s liver twice
through the grinder.
Then put 1 lb.
fat pork twice through the
grinder together with an onion but do not mix the liver with the
pork.
Mix 1/4 cup butter, 1/4 cup flour and 2 cups of milk in a pot
and let simmer.
Add the ground pork and stir until the pork fat has
melted.
Take the pot off, add the liver and two whole eggs, 1
tablespoon salt, and 1 teaspoon pepper.
Put in a fireproof dish,
place this in a water, and bake in a slow oven for 1 1/2 hours.
COLD ROAST PORK: (Flaerskesteg) Spread thin slices of roast pork on
buttered bread and decorate with crisp pieces of rind, slices of
jellied consomme (like consomme but with enough gelatin added to
make it hold shape) cucumber salad or slices of pickled gherkin and
red beets or red cabbage.
BOILED BREAST OF BEEF: (Kogt Oksebryst)
Spread the bread with butter and put on slices of boiled breast of
beef.
Decorate with a small pile of chopped pickles at one end and
a pile of shredded horseradish at the other.
For a center
decoration use a slice of tomato, cut halfway through and twisted
so it will stand upright.
SMOKED SALAMI AND BOILED POTATO:
(Spegepolse med kogte Kartofler) Put slices of salami on bread
spread with either butter or spiced pork fat.
Arrange a row of
slices of cold boiled potato along the center of the salami, and on
top of them run a strip of finely cut, fresh chives.
THE HANS
ANDERSEN SANDWICH: (H.
C.
Andersen Sandwich) Butter a piece of
either dark or light rye bread and put two rows of crisp bacon on
top.
Place slice liver paste across one of the rows and tomato
slice across the other.
In winter the latter may be substituted by
tomato ketchup.
Top the tomato slices with scraped horseradish and
a strip of jellied consomme.
“THE VETERINARIANS’ MIDNIGHT SNACK”:
(Dyrlaegens Natmad) Spread spiced lard on a piece of dark rye
bread, and put slices of liver paste on top.
Pieces of jellied
consomme are placed over this, and on top pieces of slightly salted
boiled veal.
Decorate with cress.
BLUE CHEESE AND EGG YOLK:
(Roquefort Ost med Aeggeblomme) Butter a piece of white bread and
spread Danish blue cheese (or gorgonzola) in a ring, making a
hollow in the center.
When eating the sandwich, break the yolk and
spread it across the cheese.
Thin slices of radish may be used to
decorate this and other kinds of cheese sandwiches.
From “Danish
Cookery” by Suzanne, Andr.
Fred.
Host & Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

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.

Since the basis of both nut mixtures is fried onion, you can melt
the butter for both of them in a large saucepan, add both the
onions and fry for 10 minutes until tender but not browned.
Put
half the mixture into a bowl on one side.
To complete the
dark/outer mixture, add the mushrooms and mixed herbs to the pan.
Skin the tomatoes, if you’re using fresh ones, chop and add to the
saucepan, or just mash in the canned ones, without any juice.
Let
this mixture cook until all the liquid has gone, then remove from
the heat and stir in all the remaining ingredients, and 50 ml (2 fl
oz) of the water, to make a medium-soft mixture.

To complete the almond and lemon layer, grind the almonds and add
to the other lot of fried onion, along with the crumbs and 200 ml
(7 fl oz) water, and flavour with lemon rind and juice.
If you like
a really lemony mixture use the grated rind and juice of 1-1/2
lemons; if that is too much for your taste, adjust the amount
accordingly, and perhaps add a tablespoonful or two more water.
The
mixture should be quite soft but not sloppy.

To make the mushroom pate, wash the mushrooms and chop the roughly.
Melt the butter in a large saucepan, add the mushrooms and fry
them, without a lid on the pan – they will soon make a great deal
of liquid.
Continue to cook them, uncovered, until all the liquid
has gone – this may take as long as 30 minutes.
Then liquidize with
the breadcrumbs and season with salt and pepper.

Set the oven to 375 F.

To assemble the ring, first press the dark nut mixture into the
tin, to cover the base and all the way up the sides to within about
5 mm (1/4 inch) of the top (leave this clear to allow the mixture
to rise a bit as it cooks).
Next, put in the white mixture, over
the dark one, to cover it.
Add the mushroom pate to fill the ring.
When it is all in, gently press the top so that it is level, about
5 mm (1/4 inch) below the top.
Cover with a piece of greased
foil.

When you are ready to bake the ring, put it into the oven and bake
for 1-1/4 to 1-1/2 hours, or until the ring feels firm to the touch
and a skewer inserted into the middle comes out clean.
Let it stand
for 2-3 minutes, then loosen the edges, put a large round plate on
top of it, and turn it upside down; hopefully it will come out in
one piece.
Fill the centre with stuffing balls, decorate the top
with slices of tomato, lemon and parsley, and serve
immediately.

Note: Can add elbow macaroni if you choose.

Makes 7 cups.

6 c Grated sharp cheddar cheese

6 fl Beer; at room temperature

2 Egg yolks; beaten

1/8 ts Cayenne

1 ts Dijon mustard

3/4 c Walnuts

2 Apples

16 Broccoli spears

8 sl Bread

Heat the grated cheese in the top of a double boiler.
Mix the
warm beer with the beaten egg yolks.
When the cheese has melted,
slowly stir in the egg-beer mixture.
Add the cayenne and mustard.
Stir until smooth.
Chop and toast the walnuts.
Slice the apples
thinly.
Steam the broccoli spears until tender but still bright.
Toast the bread.
For each serving of rarebit, start with two slices
of toast.
The general idea is to cover the toast with broccoli and
apples, pour cheese sauce over them, and top with walnuts.
However,
I like to put apple slices between two slices of toast, top with
broccoli spears, cover with cheese, and garnish with nuts.
Source:
Sundays at Moosewood Restaurant, by the Moosewood Collective Typed
for you by Karen Mintzias

2 Eggplants, or however many

You can afford 1 Litre Kentucky Bourbon

Directions: OK, first, you take all the eggplant you have, and
grind it up very finely in the kitchen sink built-in
grinder…SAFETY TIP…watch out for finger tips & Bourbon
bottles.
(Whoops, it all went down the drain? Oh, well…) 2nd,
take the Bourbon and mix it well with water, 7-up, or a generic

substitute.
By this time, the odor and texture of the eggplant
should be gone.
Rinse out your sink, and apply the Bourbon mixture
internally.
Now, THERE’s an eggplant recipe I can live with! Next
time, we’ll try it with a wine sauce!

2 lb Cabbage; (1 head) approx wt.

3 T Vegetable oil

1 t Salt

1 t Caraway seeds

1 c Beef broth

3 ea Apples; small, tart

1 T Cornstarch

2 T ;water, cold

3 T Red wine vinegar

1/4 t Sugar

Shred Cabbage.
Heat vegetable oil in a Dutch oven, add cabbage,
and saute for 5 minutes.
Season with salt and caraway seeds.
Pour
in the beef broth and cover, simmer over low heat for about 15
minutes.
Meanwhile peel, quarter, core and cut apples into thin
wedges.
Add to cabbage and simmer for another 30 minutes.
Blend
cornstarch with cold water, add to cabbage, and stir until thickend
and bubbly.
Season with vinegar and sugar just before serving.

29 oz White asparagus; (2 cans)

2 T Margarine

2 T Unbleached flour

1/2 c ;asparagus liquid

1/2 c Milk

4 oz Ham;cut into julienne strips

1/8 t Nutmeg; freshly grated

1/4 t Salt

Drain asparagus spears, reserving 1/2 cup of the liquid.
Heat
margarine in a saucepan.
Add flour; blend.
Gradually pour in
asparagus liquid and milk.
Stir constantly over low heat until
sauce thickens and bubbles.
Add cooked ham and seasonings.
Gently
stir in asparagus spears; heat through but do NOT boil.
Serve in
preheated serving dish.

3 lb White asparagus

2 qt Boiling water mixed with

4 ts Salt

1/2 c Unsalted butter

2/3 c Fine,soft white bread crumbs

1/2 ts Freshly ground black pepper

SNAP OFF THE WOODY ENDS of the asparagus and discard them or
save them to make soup.
Using a vegetable peeler, peel the
asparagus spears.
Lay them flat in a large skillet, pour in the
boiling salted water, set the pan over moderate heat, cover it, and
cook the asparagus for about 5 minutes, just until they are tender,
but still crisp.
Meanwhile, lightly brown the butter in a medium
skillet over moderate heat.
Add the bread crumbs and pepper and
lightly toss them to mix.
Reduce the heat under the skillet to low,
to keep the crumbs warm.
The instant the asparagus are done, drain
them well, then return them to the skillet and shake them over
moderate heat for 30 seconds or so to dry up any excess moisture.
Transfer the asparagus to a small heated platter, then artfully
arrange the crumb mixture on top.

1 c Oil or butter

1 1/2 c Firmly packed light brown

-sugar 1/2 c Molasses

2 Eggs, well beaten

16 oz Can pumpkin (Libby’s)

2 c Flour

1/2 c Whole wheat flour*

1/3 c Wheat bran*

1/3 c Oat bran*

1/3 c Wheat germ*

2 ts Baking soda

2 ts Cinnamon

1 ts Cloves

1 ts Nutmeg

1/2 ts Salt

1/4 c Pecans, finely chopped

-(optional) * This recipe uses a lot of whole grains, but it
will turn out excellently if you use all-purpose flour in place of
any or all of the whole grains.
Also, any of the whole grains are
interchangeable with any of the other whole grains in the recipe.
Preheat oven to 375 degrees.
Grease 2 loaf pans.
Beat oil, brown
sugar, and molasses until well blended.
Blend in egg and pumpkin.
Stir flours, brans, wheat germ, soda, cinnamon, cloves, nutmeg, and
salt into mixture just until moistened.
Fold in nuts.
Fill pans and
bake about 1 hour, until pick comes out clean.
Cool on rack.
Better
if served the day after cooking.
This bread freezes well.

2 c Corn Bread Mix (INDEX)

1 c Whole wheat flour

1/3 c Sugar

1 ts Baking powder

1 1/4 c Water

1/3 c Dark molasses

1 Egg

Orange Butter (INDEX) Heat oven to 350.
Grease bottom of
loafpan, 9x5x3 inches.
Stir all ingredients except Orange Butter
until mix and flour are moistened; pour into pan.
Bake until wooden
pick inserted in center comes out clean, 50 minutes to 1 hour.
Remove from pan; cool slightly on wire rack.
Serve warm with Orange
Butter (INDEX).

1 c Warm Water (110 to 115

-degrees) 1 pk (or 1 tablespoon) Active Dry

-Yeast -or- 1 Ck Yeast

1 tb Honey

1 c Whole Wheat Flour

1/2 ts Salt

1 tb Vegetable Oil

4 oz Cheddar Cheese, grated

1/2 ts Black Pepper, ground

1/2 ts Caraway Seeds

1/4 ts Garlic Powder

1 1/4 To 1-1/2 c Whole Wheat Flour

1/2 c Tomato Sauce -or- Pizza

-Sauce 1/2 To 1 tb Dried Oregano

1 c Raw Broccoli Pieces

1 c Raw Mushroom Slices

8 oz Part Skim Mozzarella Cheese,

-shredded Combine the water, yeast, honey and the 1 cup of whole
wheat flour in a large bowl.
Beat 100 times until mixture is
smooth.
Let rise in a warm place for 15 minutes.
Add the salt, oil,
Cheddar cheese, pepper, caraway seeds, garlic powder and 1-1/4 to
1-1/2 ups whole wheat flour.
Mix well and let the dough rest for 5
minutes.
Pat out the dough onto a baking sheet for 1 large pizza or
divide the dough in half and make two medium-size pizzas.
Top with
the pizza sauce, oregano, vegetables and mozzarella.
Bake in a 400
degree oven for 15 to 20 minutes.
Serves 8 One Serving = Calories:
305 Carbohydrates: 33 Protein: 18 Fat: 12 Sodium: 430 Potassium:
378 Cholesterol: 31 Exchange Value: 2 Medium-Fat Meat Exchanges + 2
Bread Exchanges + 1 Vegetable Exchange Source: Holiday Cookbook,
American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

3 ea Sl Bacon

1 ea Onion, chopped

1/4 c Vinegar, white wine

1 ts Sugar

1 ts Prepared mustard

1/2 ts Horseradish

1/2 ts Salt

1 ds Pepper

1 lb Greens, leaf lettuce, escaro

Fat grams per serving: Approx.
Cook Time: :09 Place bacon and
onion in 8 cup casserole.
Cover with lid.
Cook at High 5 to 6
minutes or until bacon is lightly browned; stir once.
Add vinegar,
sugar, mustard, horseradish, salt and pepper, stir.
Add greens cut
into bite size pieces; toss well.
Cook at high 2 to 3 minutes.

2 lb Oily fish, such as mackerel

2 ts Salt

1/2 c Good quality dry white wine

3 c Chicken stock

1/2 ts Ginger root, minced

1/4 ts Salt

4 Napa cabbage leaves

2 Scallions

2 Cubes hard beancurd

1 tb Cooked salad oil

1/2 ts Ground white pepper

Marinating: Have fishmonger clean fish, discard head and fins.
Wash fish, cut across fish in 1 1/2″ sections.
Mix salt and white
wine in bowl.
Add fish chunks; rub with marinade; cover bowl;
refrigerate for 6 hours.
After 2 hours, turn fish to mix with
marinade.

Preparations: Wash cabbage; slice leaves down middle, then in 2″
sections.
Rinse beancurd; cut into 1″ cubes.
Wash, trim and shred
scallions, greens and all.
Peel and mince ginger.
Heat salad oil to
point of smoking.
Remove from heat; reserve.
Cooking: Rinse fish
chunks, drain.
Heat chicken stock, beancurd, ginger and salt in
sauce pan.
Reduce heat, cover pan, and simmer for 10 minutes.
When
you are ready to add fish and cabbage, turn up heat to boil; add
fish and cabbage when liquid boils; cover pan.
Fish and cabbage are
cooked in about 3 to 5 minutes – cabbage leaves will be bright lime
green.
Ladle fish, cabbage and beancurd into warm shallow serving
bowl; add soup.
Garnish with cooked oil, minced scallion and
pepper.
Serve.

1 1/2 c Cooked squash (12 oz frozen)

1 Egg, beaten

1/2 c Coarsely chopped cranberries

1/2 ts Salt

1 ds Pepper

1 tb Margarine, melted

1 ds Nutmeg

Preheat oven to 400 F.
Thaw winter squash if frozen.
Combine
with egg.
Stir in cranberries, salt and pepper.
Turn into 1 1/2
quart casserole.
Drizzle melted margarine over top.
Sprinkle with
nutmeg.
Bake 35 to 40 min.
1/2 cup serving: 82 cal, 1/2 starch, 1
fat exchange Source: Am.

Diabetes Assoc.
Family Cookbook, Vol 1, 1987 Shared but not
tested by Elizabeth Rodier, Nov 93 (ER Note) Made with pumpkin,
this recipe would have about 64 calories/serving, 5 gm
carbohydrate, 2 gm protein, 4.3 gm fat or about 1 vegetable and 1
fat exchange.

4 Slices bacon in 1 inch piece

4 tb Unsalted butter

2 c Diced leeks

1 1/2 c Diced onions

1 c Diced celery

1 1/2 ts Dried tarragon

1/2 ts Dried thyme

Salt Pepper taste 5 c Chicken stock (homemade pref

2 1/2 c Diced potatoes

1 lb Rinsed spinach 1/8 inch sliv

1 1/2 c Sliced carrots*

1 1/2 c Shredded cabbage*

1.
In large soup pot, cook bacon till fat is rendered (5 min),
remove &

discard.
2.
Add butter, then leeks, onion and celery.
Cook over
low heat till wilted (15 min).
Season with tarragon, thyme salt
& pepper.
Stir well.
3.
Add stock, potatoes & carrots.
Simmer till tender but not mushy (15

min).
4.
add half the spinach and the cabbage, simmer 1 minute.
5.
Remove from heat.
Puree half the soup in a food processor or
blender & return to pot.
6.
Simmer over low heat and add the
remaining spinach and the cream.
Heat well but don’t boil.
Adjust
seasoning and serve.
Recipe found in “The New Basics” cookbook
Lulins/Rossi *ingredients added by me! Mark in NJ

8 Leaves Savoy cabbage

1/8 l Sour cream (1/2 cup plus 1/2

-Tbsp) 300 g Leftover meat (10 1/2 oz)

1 bn Parsley

Peel of 1/2 a lemon, grated 80 g Butter (1/3 cup)

A little meat broth 1 tb To 2 tb plain breadcrumbs

Salt to taste Ground nutmeg to taste Pepper to taste From the
Ries area.
Run the leftover meat and then parsley through the meat
grinder.
Combine the butter, egg, and breadcrumbs and stir until
fluffy.
Add to the meat mixture.
Add salt, pepper, and nutmeg to
taste, and mix well.
Briefly blanch the cabbage leaves in boiling
salted water, then spread out on a wooden cutting board and let
them cool off a bit.
Spread the filling on top, then dust with
grated lemon peel, and roll up.
Neatly arrange in a pan next
alongside each other, and bake.
Baste several times with sour
cream.
Serves 4.
From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976.
(Translation/Conversion: Karin Brewer) Posted by: Karin Brewer,
Cooking Echo, 8/92

2 1/2 lb Green tomatoes, sliced verti

-cally 1/4 inch thick 3 Garlic, clove, sliced

3/4 c Flour

Salt Pepper 4 tb Olive oil

Shake tomato slices in a paper sack with salt, pepper and flour.
Heat oil over medium-high heat in a black iron skillet.
Add
tomatoes and garlic.
Cook without stirring for about 5 minutes,
then, using a stiff spatula, scrape bottom of skillet and turn
tomatoes.
Continue to cook over medium to high heat, scraping
bottom of skillet occasionally to prevent burning.
You want the
tomatoes which come in direct contact with the skillet to get dark.
You should expect some sticking; just scrape hard.
Try to resist
adding more oil but do so if you must.
When most of the tomatoes
have turned olive green or dark brown, about 20 minutes, lower heat
to low.
Continue to cook, worrying the tomatoes around with the
spatula until they are all either brown or olive green.

4 oz Vegetable oil

1 lb Chicken breast or firm tofu

Diced 4 c Green cabbage — shredded

1 c Carrot — shredded

1 c Onion — thinly sliced

1 c Green bell pepper — thinly

Sliced 2 c Zucchini And yellow squash

Mixed 12 Spears Broccoli — blanched

1 lb Udon noodles

1 tb Oyster sauce or to taste –

Optional

Heat a large saute pan and add the oil.
When the oil is heated
add the diced chicken or tofu and stir fry until lightly golden.
Add the remaining vegetables and continue stir frying until lightly
cooked (do not overcook vegetables).
Then add the noodles and the
oyster sauce (if using) and cook through, or until the noodles are
cooked.
They need not be cooked separately as the juices from the
vegetables provide moisture.
Season to your taste.
Recipe By :
Sunshine Magazine (9/17/95)

2 1/4 lb Cooked peeled yams

1/3 c Sugar

1/3 c Brown or maple sugar

Egg substitute equivalent to — 1 egg 1 1/2 ts Grated orange
rind

1/3 c Raisins

1 1/2 ts Freshly grated nutmeg

3/4 ts Salt

6 tb Melted butter or margarine

——————————–DIXIE
SAUCE——————————–
1 c Maple syrup

1 ts Grated lemon rind

2 tb Lemon juice

Whip together yams, sugar, nutmeg, salt, butter, egg substitute
and grated orange rind until smooth.
Coat an 8″ ring mold with
melted butter.
Put in freezer to harden butter.
Then dredge mold
with flour.
Press the mixture into the mold.
Bake at 375 F.
for 30
minutes.
Turn out on a plate and serve with Dixie Sauce.
To make
the sauce, mix together sauce ingredients and heat.
Serve warm,
drizzled over Yam Turnout.
From vegan.zip at Michelle Stewart’s
SunShine PC Board in Pembroke Pines, FL.
Source unknown.
Formatted
by Cathy Harned.

2 c Oats

2 Egg whites

1/4 c Soy sauce

1/4 c Water

1 Sprinkle of garlic powder

1 Sprinkle of dried onions

1/2 c Diced cabbage

1 1/2 c Grated carrots

Mix, shape, bake on cookie sheet at 400 degrees for about 20
minutes.
I like to make these along with Rosie fries, for a “junk
food” type of meal with my family.
Posted by jane@apollo.hp.com to
the Fatfree Digest [Volume 15 Issue 24] Feb.
24, 1995.
Individual
recipes copyrighted by originator.
FATFREE Recipe collections
copyrighted by Michelle Dick 1995.
Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV.
Archived through kindness of Karen
Mintzias, km@salata.com.
1.80?

2 cups oats

2 egg whites

1/4 cup soy sauce

1/4 cup water

sprinkle garlic powder sprinkle dried onions 1/2 cup cabbage –
diced

1 1/2 cups carrots — grated

Mix, shape, bake on cookie sheet at 400 degrees for about 20
minutes.

8 ounces ranch salad dressing

4 cups broccoli flowerets

1 broccoli stem

3 cups cauliflower flowerets — 3-4 cups

4 cherry tomatoes — quartered (4 to 5)

1 medium carrot — sliced

Cover the bottom of a 13x9x2″ glass dish with dressing.
Arrange
broccoli in a tree shape, using the stem as the trunk.
Place
cauliflower around tree.
Add tomatoes and carrot slices as
ornaments.

8 Eggs — separated

8 oz Plain low fat yogurt

4 oz Swiss cheese — diced

1 c Vegetable pieces,(broccoli,

Cauliflower, Mushrooms, etc.) 1 sm Onion

Pepper,dash Any herbs of your choice Whip whites until stiff but
not dry.
Put aside.
Mix yogurt, yolks, and cheese.
Put aside.
In
large skillet saute onion, vegetables and herbs.
Add cheese
mixture.
Fold in whites delicately.
Place in piecrust pan and bake
at 325 degrees for 45 minutes.
Recipe By : Jadi Christian From:
Debbie Barry – Innermail Emc.Ve
—–

6 ounces Box lime jello

1/4 Head cabbage

3 Carrots — washed and peeled

1 can (8oz) crushed pineapple

Drained 1 can (11oz) mandarin orange

Segments — drained
—–TOOLS—–
Grater Knife Mixing bowl
Fork Plastic wrap

With an adult’s help, prepare jello according to directions on
box.
Refrigerate 2 1/2 hours or until partially set.

Grate about half a cup cabbage and half a cup carrots into a
bowl.
Add the drained pineapple and orange segments to the
vegetables and mash with a fork until mixture looks well
chewed.

Remove the jello and dump the vegetables in.
Stir gently with a
fork.
Cover with plastic wrap and chill 2-4 hours until it has the
consistency of a grassy pile of gelatinous puke.Serves 8-10 chunk
chompers.

From the Book: Gross Grub by Cheryl Porter Random House ISBN
0-679-86693-0 Shared by Carolyn Shaw 10-95

1 tb Olive oil

1/2 c Chopped onion

1/2 c Grated zucchini

1 c Sliced steamed carrots

1 c Steamed broccoli flowerettes

3/4 c Uncooked oatmeal

1 Slice whole wheat bread,

Crumbled 3 tb Oat bran

3 oz Shredded cheddar cheese

1/2 c Tomato sauce

1 Egg

1 Egg white

1/4 ts Each salt, pepper and sage

1/2 ts Dried thyme

1/4 c Chopped parsley

6 tb Grated Parmesan Cheese

1.
Preheat oven to 375 degrees F.

2.
In small skillet heat olive oil and saute onion

until translucent, about 5 minutes.
3.
In large bowl combine
zucchini, carrot, broccoli,

oatmeal, breadcrumbs, oat bran and cheese.
4.
In small bowl beat
together tomato sauce, egg and

egg white, seasonings and Parmesan.
5.
Combine all ingredients
and stir thoroughly to mix.

6.
Turn mixture into 9×5-inch loaf pan coated with

non-stick spray.
7.
Bake 30 to 35 minutes, or until firm.
Let
stand

15 minutes before slicing.

Why the sudden interest in oat bran? Oat bran is the fibrous
outer layer of the oat grain, which is generally removed when the
grain is processed into oatmeal.
Now that we know the importance of
fiber in a well balanced diet, it is a good practice to put some of
that oat bran back into our food.
DEAL-A-MEAL CARDS USED: 1 Bread 1
Meat 1 Vegetable 1 Fat 198 Calories

Source: Richard Simmons Deal-A-Meal Golden Edition Cookbook
Enjoy!

10 tb Unsalted butter

6 lg Heads fennel

- trimmed and thinly sliced 6 tb Unbleached all-purpose
flour

8 c Chicken stock

- preferably homemade 4 Egg yolks

3/4 c Whipping cream

Salt Pepper Chopped fresh chives – for garnish MELT 4
TABLESPOONS OF BUTTER in a large, heavy skillet over medium heat.
Add the fennel, cover and slowly braise, stirring occasionally,
until the fennel is completely softened and lightly browned, about
30 minutes.
Transfer it to a food processor fitted with a steel
blade and puree.
Set aside.
Melt the remaining butter in a heavy
large saucepan over medium-low heat.
Add the flour and stir with a
wooden spoon until the flour is cooked but still light in color,
3-to-4 minutes.
Slowly add the stock to the flour mixture, stirring
constantly.
Bring it to a boil, then reduce the heat to low and
simmer gently for 30 minutes.
Stir in the fennel, then pass the
soup through a fine strainer, if desired.
(The soup may be prepared
ahead of time, to this point.) Just before serving, bring the soup
to a simmer.
Combine the egg yolks and cream in a small bowl, and
beat well.
Gradually add about 2 cups of soup to the yolk mixture.
Slowly blend the yolk mixture back into the remaining soup.
Be
careful not to let the soup boil or the eggs will curdle.
Season to
taste with salt and pepper.
Ladle into warm bowls and garnish with
chives.

1 Head broccoli

4 c Rough chopped * any

Vegetables 1 c Onions, chopped

1 lg Baking potato, scrubbed

And diced 3 c Packages Herb-Ox low

Salt chicken stock 2 tb Olive oil

1 Stalk cellery, chopped

1 Carrot, chopped

Salt, Pepper, 1/2 ts Thyme,

Tarragon Saute onions, carrots and celery in large pot with oil.
Saute until translucent, then carmelized (turns light brown.
Add
chopped vegetables, water to cover vegetables.
Add chicken packets,
stir in thyme, and pepper and bring to boil.
Lower heat and simmer
for 30-45 minutes.
Place in blender a cup or so at a time.
Puree
each batch and empty into large bowl.
Rinse pot, replace soup
mixture and again bring to simmer again for a few minutes, stirring
occassionally.
Note: At this stage, we allow the mixture to sit
until it cools slightly and divide the soup into 3 equal portions.
The soup freeezs excellently and we do that with 2 of the portions.
Variations: Place the basic soup into a pot.
Simmer and bring to a
boil.
Add a quarter cup of milk either regular or skimmed) and
bring to boil again.
To add texture to the mix, add diced potatoes
and carrots.
*Serve with a pinch of dried tarragon*.
A a dollop of
no fat yogurt adds additional smoothness.
If desired, substitute
1/2 cup of cooked fucilli instead of the potato.
You may also
substitute frozen corn or peas.
From “Chef Paul Prudhomme’s
Louisiana Kitchen”, William Morrow and Co., Inc, NY, 1984, p.
88.