Extreme Cuisine

2 c Shredded sharp Cheddar

-Cheese 1/4 ts Red pepper sauce

1/3 c Dry white wine

5 oz Lobster cut into small

-pieces (you can use canned -but drain well) Serve this hot cheese dip and offer crisp cracker dippers.
Melt butter in pan over low heat.
Gradually add and stir in cheese until cheese is melted. (Cheese butter mixture may appear separated.) Add red pepper sauce; slowly add wine, stirring until mixture is smooth.
Add lobster stir until heated.
Makes about 1 1/2 cups.

3 tb Butter or margarine

1 c Converted rice

2/3 c Onion; chopped

1 3/4 c Water

3/4 c Champagne or dry white wine

1 cn Cream of mushroom soup

1/4 ts Fresh ground pepper

1/8 ts Ground nutmeg

1/8 ts Ground red pepper(optional)

1 c Red bell pepper; julienne

Fresh parsley; finely chop Parmesan cheese (optional) Melt butter in medium saucepan.
Add rice and onion.
Cook over medium heat, stirring frequently, 3-4 minutes or until onion is tender. Add water and champagne.
Bring to a boil.
Reduce heat, cover and simmer 20 minutes.
Stir in cream of mushroom soup, pepper, nutmeg, and, if desired, ground red pepper.
Cook and stir 5 minutes, or until creamy and heated through.
Stir in red bell pepper and parsley.
Sprinkle with cheese, if desired.

1 oz Parmesan cheese

3/4 tb Black pepper

1 Clove garlic, minced

1/2 Lemon, juiced

1/2 tb MSG

1/4 tb Tabasco sauce

1/2 tb Worchestershire sauce

3/4 tb Vinegar

1 qt Mayonnaise

1/2 c Cold water

Mix all together well, and refrigerate.

6 Egg yolks

1 1/4 c Sugar

1 1/4 c Mascarpone cheese

1 3/4 c Whipping cream

3/4 c Water

2 ts Instant coffee granules

1 1/2 tb Brandy

2 pk Ladyfingers

-(3-ounce) -Garnishes: -piped whipped cream, -grated unsweetened -chocolate Combine eggs and sugar in top of double boiler; beat at medium speed of an electric mixer until thick and lemon colored. Bring water to a boil; reduce heat to low, and cook 8-10 minutes, stirring constantly.
Remove from heat.
Add mascarpone, and beat until smooth.
Beat whipping cream in a medium bowl until soft peaks form; fold into chees mixture.
Combine water*, coffee granules, and brandy; brush on cut side of lady f fingers.
Line sides and bottom of a triffle bowl or 3-quart souffle dish with 36 lady fingers; pour in half of filling.
Layer remaining ladyfingers on top. Garnish if desired; cover and chill 8 hours.
Yeild: 10-12 servings From: Fred Towner Date: 08-03-93

1 pound spaghetti

3/4 cup olive oil

14 cloves garlic — chopped

1/2 teaspoon red pepper flakes

1 1/2 pounds broccoli di rape (bitter broccoli) — bunches, trimmed

2 teaspoons salt

parmesan cheese — fresh grated

Cook the pasta.
Combine oil, garlic, and red pepper flakes in a 14″ x 11″ x 2″ dish.
Heat, uncov ered, at 100% for 4 minutes.
Add broccoli and stir to coat.
Cover tightly with p lastic.
Cook at 100% for 10 minutes.
Remove from oven.
Uncover and stir well.
Add drained pasta and salt and toss to combine.
Serve hot with cheese passed on the side.

To serve four .
heat 1/3 cup oil, 6 cloves garlic in 11″ x 81/2″ x 2″ dish uncov ered for 3 minutes.
Add 3/4 lb.
broccoli, cover, and cook for 7 minutes

1 c Seven Seas Viva (or any

Brand) Italian Dressing 1 c Halved cherry tomatoes

1 c Quartered mushrooms

1 c Sliced zucchini or yellow

Squash 1/2 c Pitted ripe olives

1/2 c Red pepper strips

1/2 c Sliced carrots

1/4 c Red onion rings

8 c Torn assorted greens

1/2 lb Lois Rich fully cooked

Oven Roasted Breast of Turkey, cut into strips 2 oz Kraft Natural Shredded Mild

Cheddar Cheese Pour dressing over tomatoes, mushrooms, zucchini, olives, red papper, carrot and onions; cover.
Refrigerate 1 to 2 hours to marinate.
Toss vegetable mixture with greens.
Top with turkey and cheese.
Serve with additional dressing if desired.
Makes 4 to 6 servings.
VARIATION: Substitute Seven Seas Free Italian or Light Italian Reduced Calorie Dressing for Seven Seas Viva Italian Dressing.
Preparation time: 15 minutes plus refrigerating.
Source: Sunday Inquirer Coupon Section

1/4 c Chopped onion

2 ts Reduced-cal margarine

1 c Diced cooked turkey (no skin

10 3/4 oz Can cream celery soup

1 1/2 c Cooked diced potato

2/3 c Cooked green peas

1/4 c Shred.low-fat proc.Am.cheese

Paprika 1.
Saute onion in margarine in nonstick skillet until tender.
2.
Add

turkey, soup, potatoes and peas.
3.
Place mixture in 1-quart nonstick casserole.
4.
Top with shredded cheese and paprika.
5. Bake at 350 F for 30 minutes.
1/2 cup serving, 1 bread exchange, 1 medium-fat meat

Source: Cookbooks for Diabetics and Their Families, U of Alabama 1984 Shared by Earl Shelsby on Cooking Oct 93.

2 c Boiling water-divided

1 pk (3 oz)lemon jello

2 c Ice cubes, divided

1 pk (3 0z)orange jello

1 cn (20 0z)crush pineapple *

2 c Min.
marshmallows

3 Lrg bananas sliced

1/2 c Fine shredded cheddar cheese

—————————COOKED SALAD DRESSING—————————
1 c Reserved pineapple juice

1/2 c Sugar

Egg,beaten 1 tb Oleo

1 c Whipping cream

2 tb Cornstarch

—————————MONA IN MI 2:56 PM ET—————————
*liquid drained * reserved.
In a mixing bowl, combine 1 c water &amp lemon jello.
Add 1 c ice cubes, stirring until melted.
Add pineapple.
Pour into a 13″x9″x2″ baking pan.
refrigerate until set.
Repeat with orange jello, with

remaining ice & water.
Stir in marshmallows.
Pour over lemon layer; refrigerate until set.
For dressing, combine pineapple juice, sugar egg, cornstarch &amp butter in a pan.
Cook over med heat stirring constsntly until thick.
Cover & refrigerate overnight.
Next day, arrange bananas with whipped cream over jello. Combine dressng with whipped cream; spread over bananas, Sprinkle with cheese.
Enjoy! 5/4

1 Can (6.5 oz) tuna

3 c Torn lettuce

1 Apple

1 Stalk celery, chopped

4 1/4 oz Chopped olives (opt.)

1/4 c Cheese, grated (opt.)

1 Boiled egg, chopped

3 tb Thousand Island dressing

Drain tuna.
Tear lettuce into bite-sized pieces.
Core apple and cut into eight wedges.
Cut each wedge crosswise into 4 or 5 chunks. Each apple piece will still have peel on one edge.
Red apples look especially nice.
Combine tuna, lettuce, apple and chopped celery. Add optional ingredients as desired.
Add Thousand Island dressing and toss until well blended.
Serve with crackers or specialty bread.

1 lb Spinach, cleaned, patted

Dry, torn into pieces Sliced raw mushrooms, (as Much as you can afford!) 6 Slices bacon, fried,

Drained, and crumbled 6 Hardboiled eggs, chilled

And sliced Radishes, one bag, sliced, (again, as many as you have) 1 Sliced red onion, optional

———————————-DRESSING———————————- 1/2 pt Sour cream

3 tb Lemon juice

1 Envelope Good Seasons GARLIC

CHEESE dressing mix (no Substitution on this one) Mix the dressing ingredients, let stand while you prepare the other ingredients.
Toss and serve.
This recipe is one of the most requested I have.
SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by: Ellen Cleary I used to make this when I had to serve a BIG crowd, or take something to a potluck.
Warning, the dressing, all by itself, tastes FAR too garlicky.
Somehow it works when all mixed, tho.
And the salad keeps very well, a good make-ahead…up to 12 hours ahead or so:

1 pk Cream cheese (8 oz)

3/4 c Pace Picante Sauce

-OR 3/4 c Pace Thick & Chunky Salsa

3/4 c Smoked turkey, very finely

-chopped (from the deli) 1/2 c Sliced green onions w/tops

1/4 c Grated Parmesan cheese

Keep the ingredients for this warm, fast and festive dip on hand for speedy snacks and impromptu parties.
To prepare combine cream cheese and Pace in a small saucepan; stir over low heat until cheese is melted.
Add turkey, green onions and Parmesan cheese. Heat through, stirring frequently.
Transfer to a serving dish and sprinkle with additional green onion slices.
Serve warm with vegetable dippers, thin breadsticks or unsalted chips.
Makes 2-1/2 cups.

2 cn 17 oz each Creamed Corn

1 1/2 c 8 oz Chopped Ham,cooked

1 1/2 c Milk

1 c Cheddar Cheese,grated

1 tb Instant Minced Onions

1/4 ts Salt

1/4 ts Pepper

Parsley,chopped In a big saucepan combine corn,ham,milk,cheese,onions and seasons.
Heat all through very good and slowly, stirring often.
Best use the microwave.
Garnish with the parsley and serve.
Collected from a magazine by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120

2 Whole smilin’ large eggs

2 ts Flour

2 ts Parmesan cheeseGrated fresh

1/2 c Milk

Salt, white pepper, nutmeg, & freshly chopped parsley To taste 2 lb Pork tenderloin trimmed

Flour, to dust Butter, to saute Freshly squeezed lemon juice As needed THE COTTAGE, CALUMET CITY, IL To prepare batter: place eggs, flour, Parmesan cheese, milk, and seasonings in a blender container and blend together at hight speed for 2 minutes.
Slice the pork tenderloin and pound each slice into an approximate 3-inch (8-centimeter) thin medallion.
Dip each medallion first in flour, then place in batter.
Melt enough butter to cover the bottom of a heavy frying pan.
Quickly saute the medallions in the butter until browned on each side.
Remove to a serving tray and quickly deglaze the frying pan with lemon juice.
Pour the juices over the pork medallions and serve immediately.

6 tb Butter

6 tb Flour

1/2 c Milk

1/2 c Light cream

3 c Chicken broth

1 c Finely chopped chicken

Make cream sauce, cook until thickened and comes to a boil, reduce heat.
Stir in chicken.
Add a dash of pepper.
Return to boiling and serve immediately.
Makes 5 cups of very rich soup.
For Cheese Soup, omit the chicken, but add 1 cup shredded cheese and a few drops of yellow food coloring.
Meals and Meditations, compiled by United Methodist Women, Rockville, IN.
From Fred Peters: Broth: 1 chicken (about 5 lb) 2 1/2 quarts water Soup: 3/4 c butter (room temperature) 3/4 c flour 2 c light cream (OR half-and-half) 6 c chicken stock, heated 1 1/2 c cooked chicken breast, finely chopped Salt, to taste, if desired Freshly ground black pepper, to taste 1 c fresh parsley, snipped, to garnish Broth: Simmer the chicken for about 1 hour.
Remove the chicken and cool; remove the meat from the bones.
Reserve the white meat and save the remainder for other uses.
Soup: Blend the butter and flour together in a mdm (3-quart) saucepan.
Warm the cream in a seperate pan.
Add the warmed cream to the butter-flour mixture and stir until smooth.
It will start to thicken when it is heated.
Stir in two c of the hot stock.
Cook over low heat, stirring, until heated through and blended, about 4 minutes.
Add an additional 4 c of stock and the chopped chicken. Season to taste with salt, if desired, and pepper.
Heat to serving temperature–steaming, but not boiling or the cream will break. Watch the pot closely to keep from coming to a boil.
Serve from a heated tureen and ladle into heated bowls.
Garnish with snippets of fresh parsley.
About 8 servings

4 md Pears

2 ts Ascorbic acid color keeper

5 Red plums

1 ts Whole cloves

1 sm Piece fresh ginger, optional

1 Cinnamon stick 3″

1/2 c Water

9 ts Artificial sugar = to sugar*

* Recipe suggests 9 aspartame tablets crushed.
Liquid sweetener would require 2 1/4 tsp (my note).
Peel and core pears; chop coarsely.
Place in a large saucepan and sprinkle with ascorbic acid color keeper.
Remove pits from plums and cut each plum into 8 pieces.
Stir plums into pears.
Wrap plum pits, cloves and ginger, if desired, in a piece of cheesecloth and place under some of the fruit.
Add cinnamon stick and water.
Cover, bring to a boil and simmer 15 to 20 min or until fruit is tender.
Discard spice bag and cinnamon stick.
Puree fruit mixture in a blender or food processor or press through a sieve.
Return to saucepan.
Simmer, uncovered 15 to 20 min or until mixture coats a metal spoon.
Remove from heat. Stir in sweetener.
Ladle into hot clean jars leaving 1/2 inch headspace.
Wipe jar rims, seal.
Process 10 min in a boiling

water bath.
Store in a cool, dark, dry place.
Processing may be omitted if spreads are to be used within a short period of time. Store in the fridge up to 1 month or freezer up to 3 months.
Makes about 3 1/4 cups, each serving 1 tbsp 3 g carbohydrate, 12 calories, 1 ++ extra

Source: Choice Cooking, Canadian Diabetes Association 1986 Shared but not tested by Elizabeth Rodier Aug 93

Karen Mintzias 1 Chicken, stewed

1/4 c Butter or margarine

1/4 c All-purpose flour

2 1/2 c Chicken broth/stock warmed

1/4 c Milk, optional

3 Eggs; lightly beaten

3/4 c Grated cheese *(see note)

Salt &amp freshly ground pepper 1 ts Grated nutmeg

Thyme or mint leaves;chopped 12 Commercial filo sheets

*Note: Suggested cheeses are either Mizithra or Kefalotyri.
If unavailable, Parmesan or Romano could be substituted.
Remove the bones and skin from chicken and discard.
With your fingers tear the chicken into strips, not too small.
Set aside while you prepare the sauce.
Melt the 4 T butter in a heavy pan, then blend in the flour, without scorching, over medium heat.
Remove from the heat for a minute and stir in the warm broth, then return to the heat and cook gently until the sauce boils.
Cool.
Mix in the milk if the sauce seems too thick, then add the eggs, cheese, a little salt, pepper, nutmeg, and thyme.
Butter a 9 x 12 x 3-inch baking pan and in it spread 6 filo sheets, brushing each with melted butter.
Pour in the chicken filling, then cover with the remaining filo sheets. Tuck the top filo over the bottom and flute the edges.
Score the top 3 filo sheets with a sharp knife.
Bake in a moderate oven (350 F) for 40 minutes, or until crisp and golden chestnut in color. Remove from oven and let stand for 15 minutes before cutting into 9 to 12 squares.
Serve warm.
(Serves 9 to 12) Note: In Epirus, Kotopita is sometimes made with a large amount of onions.
If you would like to try it, use the recipe above plus 1 pound of Spanish- type onions.
Peel and slice the onions, boil in water for 5 minutes, and drain.
Prepare the sauce without the cheese and bake the chicken and onions in the sauce, between homemade filo, preferably, or commercial filo.
From: “The Food of Greece” by Vilma Liacouras Chantiles.
Avenel Books, New York.
Typed for you by Karen Mintzias

1 1/2 c Graham cracker crumbs

1/4 c Sugar

1/3 c Melted butter or margarine

3 Bananas, sliced

1 pk 8 oz cream cheese, softened

3 1/2 c Cold milk

2 pk 4 oz ea Jello Instant

Vanilla pudding/pie filling 1 cn 20 oz crushed pineapple

-drained 1 Tub (8 oz) Cool Whip, thawed

*note, light or lo-fat can -be substituted where able Mix graham cracker crumbs, sugar and margarine or butter in 13 x 9 x 2 pan. Press evenly onto bottom of pan.
Arrange banana slices on crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk.
Add pudding mixes.
Beat until well blended and thickened.
Spread evenly over banana slices.
Spoon pineapple evenly over pudding mixture.
Spread cool whip over pineapple. Refrigerate 3 hours or until ready to serve.

1 lb Round steak

Onions, chopped (to taste) Bell pepper, chopped Paprika, to taste Garlic, to taste Stewed tomatoes, 2 cans Oregano, to taste Salt and pepper, to taste ds MSG Mushroom pieces, can (opt) Celery, liquified (opt) 8 oz Elbow macaroni

1 c Cheddar, sharp, grated

Slice steak into thin strips about 3 inches long.
Brown in oil in bottom of pressure cooker.
Add onions, bell pepper and paprika; cook, but don’t brown.
Add garlic (Mom used a spoonful of garlic ground in oil).
Add stewed tomatoes and spices.
If not tomato doesn′t seem strong enough, add small can of tomato paste or sauce. (Don′t add if can avoid it.) Add blended celery at this point, plus mushroom pieces.
(Liquid would make it unnecessary to add tomato paste, she says.) Add 8 oz box of macaroni and push beneath liquid, making sure all is covered.
Put on cover and add weight of 15 pounds, over high heat.
After starts popping, cook 4-5 minutes, but no longer.
Let pressure off, remove lid and stir in cheese. Serve.

1 qt Milk; whole, low-fat or skim

1 sm Onion; peeled and stuck with

2 Cloves

6 Whole peppercorns (or more)

1 pn Salt

——————————-BOUQUET GARNI——————————-
:Tie in cheesecloth: 6 Fresh parsley stems

1/2 ts Dried leaf thyme

1/2 Bay leaf

——————————–SOUP, CON’T——————————–
4 tb Rice flour

-(or barley or oat flour) 4 tb Cold milk (about)

1 pk Sun-dried tomatoes (3 oz)

2 c Water

———————————-OPTIONAL———————————- 6 tb Heavy cream

Chopped Herbs for garnish* -(basil, chervil or parsley) This creamy, vibrant red soup has but 100 calories per serving if you use low-fat milk and no cream.
PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk.
Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes.
Meanwhile, boil the sun-dried tomatoes in the 2 cups of water; do not drain.
Strain the milk mixture, add the tomatoes and their liquid, and simmer another 5 minutes.
In a blender, in batches, liquefy the soup.
Return to the stove and bring just to a boil.
Add the optional cream, if desired, and serve in hot bowls garnished with a minced green herb.