1. Tarragon
Asparagus
2. Tea a la Creme
3. Tiramisu
4. TUNA
AND VEGETABLES
5. Turkey and Rice Delight
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1. Tarragon Asparagus
Servings: 8
Preparation Time: 5 min.
Cooking Time: 5 min.
Ingredients:
2 Lbs. asparagus spears, tough ends trimmed
2 Tbs. unsalted butter, or Passover margarine
3 Tbs. scallions, chopped
1 Tbs. fresh tarragon, snipped
2 Tbs. fresh parsley
1 Tbs. lemon juice
This Recipe is considered:
Low Calorie
Low Cholesterol
Cooking Directions:
Place asparagus in a steamer basket over boiling water. Cover
pan and steam 5 minutes, or until tender. Do not overcook.
Drain immediately. Melt butter in a skillet over medium high
heat. Add remaining ingredients. Spoon over asparagus and
serve.
Per Serving: calories 60, fat 3.9g, calories from fat 59%,
protein 3.8g, cholesterol 7.8mg, dietary fiber 2.8g
Nutrients Exchanges
Calories 60 Milk Exchanges 0.0
Protein 3.8g Vegetable Exchanges 0.9
Carbohydrates 4.7g Fruit Exchanges 0.0
Dietary Fiber 2.8g Bread Exchanges 0.0
Sugar 1.5g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 3.9g Lean Meat Exchanges 0.0
Saturated Fat 2.1g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 1.2g Fat Exchanges 0.6
Poly-unsaturated Fat 0.6g
% Calories from Fat 59%
Cholesterol 7.8mg
Sodium 489.6mg
Vitamins Minerals
Vitamin A 123.2IU Calcium 32.4mg
Thiamin (B1) 1.1mg Copper 1.7mg
Riboflavin (B2) 0.2mg Iron 3.2mg
Niacin (B3) 1.7mg Magnesium 18.5mg
Vitamin B6 0.2mg Manganese 0.3mg
Vitamin B12 0.0mcg Phosphorus 75.8mg
Vitamin C 33.9mg Potassium 310.9mg
Vitamin E 1.2IU Selenium 1.6mcg
Folate 165.9mcg Sodium 489.6mg
Pantothenic Acid 0.3mg Zinc 0.7mg
Source: Nubella
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2. Tea a la Creme
Servings: 4
Preparation Time: 5 min.
Cooking Time: 5 min.
Ingredients:
4 cup cold water
1/3 cup Darjeeling tea, or other black tea
1/2 cup heavy cream
This Recipe is considered:
Low Calorie
Low Sodium
Cooking Directions:
Pour cold water into a heavy kettle or saucepan. Bring to a
gentle boil over high heat. Place tea leaves in bottom of a
warm tea kettle. When water just begins to boil, pour
immediately into teapot with tea. Stir, let steep 5 minutes.
If tea is too strong, add more boiling water. Serve
immediately with cream and sugar.
Per Serving: calories 103, fat 10.6g, calories from fat 93%,
protein 0.6g, cholesterol 40.8mg, dietary fiber 0.0g
Nutrients Exchanges
Calories 103 Milk Exchanges 0.1
Protein 0.6g Vegetable Exchanges 0.0
Carbohydrates 0.9g Fruit Exchanges 0.0
Dietary Fiber 0.0g Bread Exchanges 0.0
Sugar 0.8g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 10.6g Lean Meat Exchanges 0.0
Saturated Fat 6.9g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 3.2g Fat Exchanges 2.1
Poly-unsaturated Fat 0.5g
% Calories from Fat 93%
Cholesterol 40.8mg
Sodium 22.1mg
Vitamins Minerals
Vitamin A 125.2IU Calcium 26.8mg
Thiamin (B1) 0.1mg Copper 2.3mg
Riboflavin (B2) 0.1mg Iron 0.6mg
Niacin (B3) 0.1mg Magnesium 5.9mg
Vitamin B6 0.1mg Manganese 0.5mg
Vitamin B12 0.1mcg Phosphorus 18.6mg
Vitamin C 0.2mg Potassium 24.4mg
Vitamin E 0.3IU Selenium 0.2mcg
Folate 1.2mcg Sodium 22.1mg
Pantothenic Acid 0.1mg Zinc 1.2mg
Source: Nubella
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3. Tiramisu
INGREDIENTS:
8 large egg yolks
3/4 cups sugar
3 lbs mascarpone cheese
5 large egg whites beaten stiff
3/4 cups strong coffee, mixed
with 1/3 cup Marsala
50 lady fingers - 5 pks.
1/4 cup dark chocolate or chips
1-1/2 pint whipping cream, whipped
DIRECTIONS:
Combine egg yolks and sugar in mixer bowl till thick and pale
yellow. Place over double boiler w/simmering water cook
8 minutes stirring constantly.
Remove from heat, fold in cheese till fully incorporated.
Fold in whipped cream and egg whites. Combine coffee and
Marsala.
In 10x14" pan, a layer ladyfingers then brush with coffee
mix. Spread on half the cheese and whipped cream
mixture. Make another layer with ladyfingers, brush with
coffee mix. Spread rest of cheese and whipped cream and
whites mixture. Grate chocolate on top. Cover with
plastic wrap (support with toothpicks). Refrigerate
several hours or overnight. Keeps in fridge 4-5 days.
Source: Recipe Ross
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4. TUNA AND VEGETABLES
by Tiffany Taylor
Serves 6.
1/2 cup butter
1 onion, chopped
1/2 green pepper, chopped
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/8 teaspoon nutmeg
1-1/2 cups milk
1 tablespoon lemon juice
9-ounce can tuna, packed in oil
15-ounce can whole-kernel corn
1 cup crackers, crushed
1/4 lb grated cheddar cheese
Drain tuna; reserve oil. Flake tuna.
Melt butter in the top of a double boiler directly on the
stove. Add
onion and green pepper; saute until onion is golden brown.
Gradually add flour, salt, pepper, paprika, and nutmeg. Blend
well.
Place double boiler top over simmering water; add milk. Cook,
stirring
constantly, until mixture is thick and smooth. Add lemon juice
and
tuna oil; cook 10 minutes.
Preheat oven to 450 degrees F. In a 1-1/2 quart casserole
dish,
alternate layers of tuna, cracker crumbs, corn, cheese, and
sauce.
Bake 15-20 minutes.
Per serving: 575 cal, 32 g fat, 77 mg cholesterol, 48 g
carbohydrates,
3 g fiber, 25 g protein, 1473 mg sodium
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Tiffany Taylor is an avid cook, baker, and cookbook collector.
When
she isn't investigating new uses for chocolate, she's a
freelance
editor of computer-related books for Sams and Coriolis and a
contributing editor at EarthWeb's CrossNodes.com.
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5.
Meat and Poultry:
Turkey and Rice Delight
from To Market, To Market...
A Collection of Kentucky Recipes
___________________________________
INGREDIENTS:
1 box (6 ounces) Uncle Ben's Original Long Grain and Wild
Rice
1/2 cup butter
1/2 cup flour
1 can (4 ounces) mushrooms
1 can (10-1/2 ounces) chicken broth
2 cups light cream
2 cups chopped turkey
1 jar (2 ounces) chopped pimiento
Slivered almonds
TO PREPARE:
1. Cook rice according to directions on box.
2. Melt butter and stir in flour.
3. Add juice from can of mushrooms, chicken broth, and
cream.
4. Stir over low heat until warm and creamy.
5. Add rice, mushrooms, turkey, and pimiento. Put
in
9x13-inch casserole. Sprinkle with slivered almonds.
6. Bake.
Temperature: 350 degrees
Time: 30 minutes
YIELD: 6 servings
___________________________________
Copyright 1984 The Junior League of Owensboro, Kentucky,
Inc. All rights reserved.
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League of Owensboro, Kentucky at (270) 683-1430 or order by
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should add 6% sales tax).
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Inc.
