Law-Abiding Saltimbocca

Ingredients:
• 1 pound thin veal cutlets for scaloppini (yields about eight cutlets), rinsed and patted dry
• 4 ounces sliced prosciutto
• ½ cup flour with ½ teaspoon salt and ½ teaspoon lemon pepper
• 8 thin slices (deli-style) provolone (about ¼ pound)
• 4 tablespoons butter or margarine
• 1 tablespoon vegetable oil
• ½ cup dry white wine
• 1 cup chicken broth
• 1 lemon, sliced into wedges for serving

Preparation:
Cover each piece of veal with a slice of prosciutto, trimmed to fit. The meat should stick together well without need for toothpicks to secure. Melt the butter or margarine with oil in a large skillet over medium heat. Dredge the veal-prosciutto patties in the flour mixture and sauté over medium heat, with the prosciutto side down first. Cook each side about 1 minute. Immediately transfer the meat to a heated dish and top each veal-prosciutto patty with a slice of provolone. After all the meat has been cooked, pour wine and broth into the skillet. Stir over high heat, scraping up leftover drippings from the bottom of the pan. Bring to a simmer, then remove pan from heat and pour the sauce over the veal. Serve at once with lemon wedges.

MAKES 4 SERVINGS

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

"Good Life" Veal Piccata

Ingredients:
• 1 pound thin veal cutlets for scaloppini
• ⅓ cup all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 2 tablespoons chablis or other dry white wine
• ¼ cup lemon juice
• ½ cup mushrooms, cleaned and chopped
• ½ cup artichoke hearts, chopped
• 2 tablespoons butter or margarine
• 10 ounces linguine, cooked

Preparation:
Pound the veal with a flat-surfaced mallet between 2 pieces of waxed paper until they are about ¼ inch thick. Combine the flour, salt, and pepper in a bowl. Dip the veal in the flour mixture and coat thoroughly. Cook the veal over medium heat in a large frying pan with vegetable oil, about 3 minutes, then remove veal from the pan.

Add the wine and lemon juice to the pan with reserved drippings and bring to a boil. Stir the liquid with a wooden spoon until thickened. Return the veal to the pan along with the mushrooms, artichoke hearts, and butter or margarine. Cover and simmer for about 5 minutes.

Serve with cooked linguine.

MAKES 4 SERVINGS

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Pork Roasted with Cabbage

Ingredients:
• 1 2-pound boneless pork loin, center roast
• 6 small red potatoes, rinsed
• ⅛ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• ¼ to ½ teaspoon paprika
• ½ teaspoon dried rosemary, chopped fine
• ½ onion, chopped fine
• 1 small head green cabbage, leaves peeled apart, rinsed and drained

Preparation:
Preheat oven to 325°. Rinse the pork loin and pat dry with paper towel. Place the meat in the center of a large casserole dish or roasting pan. Arrange the potatoes around the meat. Add ⅛ inch of water to the bottom of the pan. Sprinkle the meat with black pepper, garlic powder, paprika, rosemary, and onion.

Cover and bake for about 1½hours or until internal temperature reaches 170°. Add the cabbage when 30 minutes remain in the baking time. Arrange the cabbage over the top of the meat and potatoes. Steam any remaining cabbage that does not fit in the pan separately on the stovetop. Serve with green salad.

MAKES 4 TO 6 SERVINGS

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Impressive Beef Stroganoff

Ingredients:
• 1¼ pounds beef sirloin
• 2 tablespoons butter or margarine
• 1 yellow onion, chopped
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 large portobello mushrooms, chopped
• ¼ cup dry white wine
• ¼ teaspoon basil
• Pinch nutmeg
• ¾ cup milk
• 1 tablespoon all-purpose flour
• 1 cup sour cream
• 1 12-ounce package spinach fettuccine, cooked and drizzled with melted butter or margarine

Preparation:
Cut the beef across the grain into ¼-inch-thick slices. Then cut the slices into 1-inch-wide strips. Melt 1 tablespoon butter or margarine in a large frying pan and brown the meat on high heat for about 5 minutes, flipping once to cook evenly.

Reduce heat to medium-high, add the onion, salt, and pepper, and sauté an additional 2 minutes.

Remove the meat and onions from the pan, set aside in a bowl, and cover to keep warm. Add the mushrooms and remaining 1 tablespoon butter or margarine to the pan and sauté for 5 minutes, or until tender.

Return the meat and onion to the pan with the mushrooms. Add the white wine, basil, and nutmeg. Stir and heat for about 2 minutes over medium heat.

Remove the meat, mushrooms, and onions from the pan and set aside in covered bowl. Stir the milk and flour into the drippings left in the pan, heating over low heat until the sauce is somewhat thickened, for 1 to 2 minutes. Return the meat, mushrooms, and onions to the pan. Stir in the sour cream and warm the mixture over low heat for about 1 minute. Serve over buttered spinach fettuccine.

MAKES 4 TO 6 SERVINGS

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Any Beginner's Sweet-and-Sour Chicken

Ingredients:
• 1 egg, beaten
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dry sherry
• 1 pound chicken breast tenders, tendon removed and cut in half
• 1 tablespoon butter or margarine
• 2 tablespoons water, divided

Ingredients for SAUCE:
• 1 8-ounce can pineapple chunks with juice
• 3 tablespoons vinegar
• 4 tablespoons suga
• 2 tablespoons soy sauce
• 1 teaspoon Worcestershire sauce
• 2 tablespoons cornstarch mixed in 2 tablespoons water

Ingredients for GARNISH:
• ⅓ cup yellow pepper, chopped
• ⅓ cup maraschino cherries, stems removed

Preparation:
Mix the egg, flour, salt, and sherry together in a medium-sized bowl. Clean and cut the chicken tenders to size, add them to the bowl, and stir thoroughly to coat with the batter. Melt 1 tablespoon butter or margarine in a large frying pan. Add the chicken tenders with 1 tablespoon water to the pan, cover, and cook on mediumhigh heat for about 4 minutes, until chicken is golden brown on bottom side. Flip each piece of chicken to ensure even cooking. Add another tablespoon of water, cover and cook on medium-high heat for another 4 minutes, or until chicken is cooked through. Remove pan from heat, but keep chicken covered during preparation of the sauce.

Combine all the ingredients for the sauce in a saucepan. Bring to a boil and cook an additional 2 minutes, stirring continuously. Pour the sauce over the chicken and stir until chicken is thoroughly coated.

To serve, garnish with yellow pepper and maraschino cherries.

MAKES 4 SERVINGS

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Annabel Karmel on Parenting

Annabel Karmel

Copyright © 2009 Dorling Kindersley Limited - All rights reserved

As parents, we all worry about whether we’re raising our children the right way. It’s really hard to know what is best: Is it OK to give an occasional bottle if you’re breastfeeding your baby? At what age should you introduce solid food? When is the right time to give your baby a cup? How do you know when your little one is ready for finger foods?

I have written this book to guide you through each stage of feeding your baby and toddler, up to three years of age, by answering all of the common questions that concern parents. Whatever the problems you may encounter along the way, they are sure to be shared with other moms and dads. Reading this book will give you insight into what to expect, as well as lots of tips and advice on how to cope with all kinds of feeding issues.

Right from the start, breastfeeding can be a challenge and it can be easy to give up—especially in those often difficult first few days. However, with the right advice, you will soon find that breastfeeding is much easier and more enjoyable than you ever imagined, so persevere!

Introducing a baby to solid food is a confusing time due to so much conflicting advice. I find that parents are often so worried about food allergies that they keep their babies on very restricted diets of fruits and vegetables, because they’re concerned about introducing foods such as eggs, fish, and meat. However, babies will not thrive on low-calorie, restricted diets—they need iron from red meat, essential fatty acids from oily fish and, unlike adults, they need more fat and less fiber in their diets. The advice I give in this book is based on the latest medical research from top experts. I want to give moms and dads the confidence to know that they are giving their babies the food they need to grow and develop.

Since I lost my first child Natasha twenty years ago, I have devoted my life to researching child nutrition. I have written 17 books and I work with the top experts in the field of child nutrition. With the knowledge I have gained over the years, I find ways to encourage children to eat the foods that are good for them by including them in tasty recipes, which are easy to prepare. Combining my own experiences as a mom of three with the latest scientific research, I hope that this book will help to guide you through your baby’s first few years, and give you the peace of mind to know that you are giving your child the very best start in life.

This information was published in 'First Meals & More Your Questions Answered With 50 all-new “recipes to the rescue” by Annabel Karmel - p6 and p7'.

Summer squash (zucchini, lita, pattypan squash, crookneck squash)

➤ When: Summer squash is well named because it peaks in the summer. These beautiful, easy-to-grow vegetables come in a variety of colors and shapes.

➤ What to Look For: The skin should be smooth, with few marks, and tender enough to be pierced easily by a fingernail. (Don’t do this in the market; just squeeze gently.) Squash should have a bright color and feel relatively heavy for its size. A bit of juice coming out of the stem means it’s fresh; in fact, it was probably picked that morning. Avoid squash that bend easily or have a wrinkled skin: They’re old or drying out.

➤ Why: Squash are rich in potassium and fiber, both of which provide a RealAge benefit.

➤ How to Use: Summer squash can be grilled, sautéed, used in soups and stews, or mixed with whole grains and vegetables. Combine diced zucchini with fresh corn and red chile pepper, or stew a tomato, garlic, and onion ragout. Large zucchini (over 10 inches) are best for breads, muffins, and pancakes. Also, squash blossoms can be eaten. They’re usually stuffed and baked or fried but can also garnish a soup or be shredded and mixed into a salad.

This ingredient information was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p189'

Potatoes, new - Vegetable/Fruit Summer Produce

➤ When: New potatoes are baby potatoes that have been harvested young in their life. They’re best in early summer, all the way till August. New potatoes have a thin skin and are great with little preparation. They may be pink, brown, yellow, red, or white; all are beautiful and delicious.

➤ What to Look For: Small new potatoes tend to have better flavor and softer texture than larger ones. Avoid those with sprouts, a green tint, or dry, chapped skin. The green tint on potatoes contains a substance—solanine—that can be poisonous, and that can be very aging. (So don’t eat potatoes that have started to sprout or have green skin!)

➤ Why: The major age-reducing benefits of potatoes come from the potassium and fiber in the skin. Because potatoes have a lot of simple carbohydrates, eat a little healthy fat first to gain the most RealAge benefit.

➤ How to Use: New potatoes are wonderful in salads because they hold their shape well, and because their flavor combines with other ingredients so well. Steaming and roasting work best for new potatoes, although pan-frying, and grilling work as well. For hash browns, try shredded new potatoes tossed with garlic and thyme, or grated with onion and then tossed in a skillet with dried leaf oregano.

This ingredient information was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p188'

Plums - Vegetable/Fruit Summer Produce

➤ When: Fresh plums are at their peak ripeness in August and September. There are dozens of varieties; some have yellow flesh, some purple, and some green. Italian plums tend to be smaller and have green flesh, and make wonderful jams. Try as many varieties as you can find; you’ll be rewarded with great color and flavor.

➤ What to Look For: Plums that are perfect have a uniform color and sweet scent and yield to gentle pressure with a taut skin. Avoid very firm or hard plums, because they’ve been picked too soon and won’t ripen properly. Ask for a sample.

➤ Why: Because potassium and fiber are found in plums in abundance, eating this fruit is an age-reducing benefit.

➤ How to Use: Eat ripe plums plain or save them for sweet dishes such as jams, desserts, and sweet sauces. They can also be chopped to make a stuffing, diced to make a salsa, and grilled to make an accompaniment for chicken or fish. Plums are good poached in wine with peaches, or stewed with lemon and cinnamon. In addition, plums can be dried to make prunes. Puréed prunes make a good replacement for solid, aging fat in quick-breads.

This Ingredient information was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p187'

Peppers (green) - Vegetable/Fruit Summer Produce

➤ When: Peppers are good to eat July through late summer.

➤ What to Look For: Green peppers are sweet peppers that are not ripe. They may be slightly bitter because their full flavor has not yet developed. The skin should be smooth and not shriveled. Avoid peppers with soft spots or cracks, or with tops that are moldy or turning colors.

➤ Why: Peppers are loaded with vitamin C, flavonoids, and fiber, giving them an age-reducing benefit.

➤ How to Use: Green peppers have a bright, fresh, slightly grassy flavor that many people love. They’re not sweet like their more mature red and yellow counterparts, and they mix well with most summer vegetables and herbs. Green peppers can be grilled, roasted, sautéed, used in sandwiches, and diced to top salads, soups, stews, chili, and sauces. Also see CHILES.

This ingredient information was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p187'

Peaches - Vegetable/Fruit Summer Produce

➤ When: Although peaches are available from May to October in most regions of the United States, they’re sweetest in the summer.

➤ What to Look For: Look for white-flesh peaches: They’re usually even sweeter and more honeyed than the yellow-flesh ones. Peaches should have a sweet scent and yield to gentle pressure. Avoid peaches with bruised, shriveled, or dented skin.

➤ Why: Because peaches are rich in potassium and flavonoids, they are a delicious way to stay healthy.

➤ How to Use: A ripe summer peach is so sweet and juicy it can be a dessert all by itself. However, peaches are commonly used in pies, nectars, cobblers, cakes, and soufflés. They also make great salsas, can be grilled with other fruits, and blend happily into drinks. Try a Bellini—fresh peach juice and champagne.

This ingredient information was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p186'

Applebee's Low-Fat Asian Chicken Salad

My new diet plan is called the Chopsticks Diet. It requires that you use only chopsticks to eat everything: spaghetti, peas, hamburgers, cookies, ice cream, salads—whatever. As the food slips off the chopsticks, the pounds slip off of you. It’s especially effective if you’ve never used chopsticks before. For those who can use them well, you’ve got to switch to the other hand. If you’re Asian, you’re only allowed to use one.

As the seasons change, so does the menu at this popular, casual, restaurant chain. You’ll find this item in the “Low-Fat and Fabulous” column of the menu during the summer months where it’s been a favorite since 1997. As with any salad, the waistline violator is the traditionally fat-filled dressing that is drizzled in gobs over the top of very healthy greens (a tablespoon of dressing usually contains around ten to twelve grams of fat). So if we can just figure out a cool way to make the dressing fat-free, we’re well on our way to making a huge salad—four of them to be exact—with only twelve grams of fat on each plate. Most of those grams come from the chicken breast, and the crunchy chow mein noodles pick up the rest.

Just be sure to plan ahead when you make this one. The chicken should marinate for a few hours if you want it to taste like the original. Hope you’re hungry.

Ingredients:
• I cup teriyaki marinade
• 4 skinless chicken breast fillets

Fat-Free Asian Dressing
Ingredients:
• 2 cups water
• ½ cup granulated sugar
• 3 tablespoons dry pectin
• 1 tablespoon white vinegar
• ½ teaspoon soy sauce
• I teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black
• pepper
• ¼ teaspoon paprika
• 8 cups chopped romaine lettuce
• 8 cups chopped iceberg lettuce
• 3 cups shredded red cabbage
• 3 cups shredded green cabbage
• 2 cups shredded carrots
• I cup chopped green onion
• 1 ⅓ cups crispy chow mein
• noodles

Preparation:
Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3 to 4 hours.

Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When the dressing has cooled, pour it into a covered container and chill.

When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3 to 4 minutes per side or until done.

Combine the romaine and iceberg lettuce, red and green cabbage, and I cup of shredded carrots in a large bowl with the dressing. Toss well.

Divide the tossed greens among four plates. Sprinkle ¼ cup of green onions over each salad, followed by ⅓ cup of crispy chow mein noodles.

When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad.

Place a ¼-cup pile of shredded carrots in the center of each salad.

• SERVES 4 AS AN ENTRÉE.

Nutrition Facts
• Serving Size - 1 Salad
• Total Serving - 4
• Fat (per Serving) - 12 G
• Calories (Per Serving) - 575

This recipe was published in '"Low-Fat Top Secret Recipes, Creating Kitchen Clones of American's Favorite Brand-Name Foods" by Todd Wilbur with Illustrations by the Author - p23 to p25'.

Fairy Castle Cake

Image Copyright Owned by 'LITTLE BOOKS OF DELIGHT'

Preparation time 25 minutes plus 1 hour for decoration

Ingredients for The Icing:
• 100g (4oz) plain chocolate
• 225g (8oz) unsalted butter
• 350g (12oz) icing sugar
• 2 egg yolks

Ingredients for Decoration:
• 1x25cm (10in.) cake board
• 5 flat sweets
• 1 tube sugar-coated chocolate beans
• 3 small silver or gold doyleys
• Any bought decoration, such as candles, bumble bees, butterflies, or a fairy

Preparation:
1. Collect 3 empty food tins to bake the turrets in, one 450g (1lb) size; one 225g (8oz) size; and one 150g (5oz) size. Wash them and remove the labels. Use a 20cm (8in.) round cake tin for the castle base. Grease all the tins and line the bases with greased greaseproof paper. Set the oven to 190°C/375°F/Gas Mark 5.

2. Half fill the food tins with the cake mixture and use the rest to fill the large tin. Bake the small cakes for 20-30 minutes and the large one for approx. 1 hour until well risen and firm when presses with the fingertips. Cool on a wire rack.

3. To make the icing; break the chocolate into pieces and melt in a bowl set over a pan of simmering water. Allow to cool but not set. soften the butter, then beat in the icing sugar, egg yolks and cooled chocolate. Beat until light and fluffy.

4. To assemble the cake: split the large cake in half and sandwich together with some of the icing. Set the cake on the board and ice the top and sides.

5. Carefully coat each turret with icing, inserting a fork into the base so that the cake can held with one hand while spreading the icing with the other. Set each turret on top of the cake, as shown in the photograph.

6. Push the sweets into the icing for windows and arrange the chocolate beans around the base, like crazy paving. Make a cut in each doyley from the outside to the center, roll them into cones to form roofs for the turrets and secure.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p52'

Rice Chocolate and Ginger Christmas Log

Image Copyright Owned by 'LITTLE BOOKS OF DELIGHT'

Preparation time 20 Minutes plus 30 Minutes decoration

Ingredients:
• 225g (8oz) plain chocolate
• 1tsp strong instant coffee
• 3tbsp water
• 5 eggs, separated
• 125g(5oz) caster sugar

Ingredients for the Filling:
• 2 heaped tbsp ginger marmalade
• 4tbsp advocaat liqueur (optional)
• 300ml (¹/³) double cream, whipped

Ingredients for Decoration:
• 1tbsp icing sugar
• Christmas decorations

Preparation:
1. Line a large roasting tin with greaseproof paper. Brush it lightly with oil and dust with flour and caster sugar. Set the oven to 200°C/400°F/Gas Mark 6.

2. Put the chocolate, coffee and water into a heavy-based pan and melt slowly over a low heat.

3. Beat the egg yolks and sugar together until pale and mousse-like. Whisk the egg whites until stiff but not dry.

4. Stir he melted chocolate into the egg yolks. Mix a spoonful of the beaten egg whites into the mixture, then carefully fold in the remaining whites.

5. Spread the mixture evenly into the prepared tin and bake for 12 minutes until the top is dry and firm to touch. Cover immediately with a damp tea towel and leave to cool, preferably overnight.

6. To make the filling: fold the ginger marmalade and advocaat into the whipped cream.

7. To assemble the log: lay a sheet of greaseproof paper on the work surface. Turn the chocolate cake on to the paper and peel off the lining. Spread with the ginger filling and roll up like a Swiss roll, using the greaseproof paper to help you. Just before serving, dust with icing sugar and add the Christmas decorations.

If preferred, the Christmas log may be filled with plain whipped cream or whipped cream flavored with coffee essence.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p50'

Blueberry-Lemon Smoothie

CALORIES: 261
SERVES 2

Ingredients:
• ½ BANANA
• 1 CUP FROZEN BLUEBERRIES
• 1 CUP LEMON YOGURT
• ¼ CUP GRAPE JUICE
• 1 TEASPOON HONEY

Preparation:
1. Place all ingredients in a blender and blend until smooth.
2. Pour into two glasses and serve as a quick breakfast.

PER SERVING:
Fat: 2.5 g
Protein: 6 g
Carbohydrates: 57 g
Sugar: 46 g

Blueberry Heaven:
The United States produces 95 percent of the world’s supply of blueberries. Maine produces the bulk of U.S. blueberries, followed by other northeastern states and Oregon. Many farms in these regions allow you to pick your own berries when they’re in season.


Copyright © 2012 by F+W Media, Inc.

This recipe was published in '500 UNDER 500: From 100 - Calorie Snacks to 500 - Calorie Entrées — 500 Balanced and Healthy Recipesthe Whole Family Will Love! by "Lynette Rohrer Shirkwith Nicole Cormier, RD, LDN" - p5'.

Blackberry-Mango Smoothie

CALORIES: 235
SERVES 2

Ingredients:
• ½ BANANA
• 1 CUP FROZEN MANGO CUBES
• 1 CUP BLACKBERRIES
• ½ CUP VANILLA FROZEN YOGURT
• ¼ CUP ORANGE JUICE
• 1 TEASPOON HONEY

Preparation:
1. Place all ingredients in a blender and blend until smooth.
2. Pour into two glasses and serve as a quick breakfast.

PER SERVING:
Fat: 3 g
Protein: 4 g
Carbohydrates: 53 g
Sugar: 39 g

This recipe was published in '500 UNDER 500: From 100 - Calorie Snacks to 500 - Calorie Entrées — 500 Balanced and Healthy Recipesthe Whole Family Will Love! by "Lynette Rohrer Shirkwith Nicole Cormier, RD, LDN" - p5'.

Oatmeal Raisin Scones

CALORIES: 375
SERVES 6

Ingredients:
• 1½ CUPS ROLLED OATS
• ½ CUP ALL-PURPOSE FLOUR
• 2 TABLESPOONS WHEAT GERM
• 3 TABLESPOONS SUGAR
• ½ TEASPOON SALT
• 1½ TEASPOONS BAKING POWDER
• 6 TABLESPOONS COLD, UNSALTED BUTTER, CUT IN PIECES
• 2 EGGS
• ½ CUP BUTTERMILK
• ½ TEASPOON VANILLA
• 1 CUP RAISINS
• 1 EGG WHITE
• 2 TABLESPOONS RAW SUGAR

Preparation:
1. Preheat oven to 400°F. Line a baking pan with parchment paper or spray lightly with oil. Grind half of the oatmeal into flour in a food processor.

2. Combine remaining oats, oat flour, all-purpose flour, wheat germ, sugar, salt, baking powder, and butter in a food processor with a metal blade. Process until mixture resembles cornmeal.

3. In a large bowl whisk together eggs, buttermilk, and vanilla. Stir in raisins with a spatula or wooden spoon.

4. Add dry ingredients and fold in with spatula. Drop scones into rounds onto prepared baking sheet.

5. Brush scones with egg white and sprinkle with raw sugar. Bake for 15 minutes.

PER SERVING:
Fat: 2 g
Protein: 8 g
Carbohydrates: 44 g
Sugar: 37 g

This recipe was published in '500 UNDER 500: From 100 - Calorie Snacks to 500 - Calorie Entrées — 500 Balanced and Healthy Recipesthe Whole Family Will Love! by "Lynette Rohrer Shirkwith Nicole Cormier, RD, LDN" - p5'.

Roast Turkey with Bourbon Gravy

Some families think of turkey strictly as a Thanksgiving feast, but others wouldn’t dream of having a Christmas meal without the bird making a return appearance. Turkey is a big bird, and a big subject. I have roasted hundreds of turkeys in just about every way possible. But this is my tried and - true method that has given me my reputation as Mr. Turkey. For an in-depth discussion, pick up Thanksgiving 101. In the meantime, here are the most important things to remember:

• There is no flavor difference between a tom and a hen, only size. Toms weigh about 15 pounds and above and hens average between 8 and 15 pounds. Choose your turkey size by how many people you want to serve, figuring about 1 pound per person, which allows for seconds and leftovers. Toms are bred to have large breasts, so you will get more white meat for your money with a big bird.

• I prefer the flavor and moistness of a fresh turkey. If you must use a frozen turkey, defrost it properly in the refrigerator, never at room temperature. Allow a full 24 hours in the refrigerator to defrost each 5 pounds of turkey. A 25-pound bird will take a full 5 days to defrost. If you are a novice cook, buy a selfbasting bird, which is injected with broth and fats to help keep the bird moist. Self-basting birds don’t have a true turkey flavor, but they are practically failproof. But I guarantee that once you learn how to roast a beautiful, fresh, all-natural turkey, there is no turning back. Organic and free-range birds are excellent, but the added cost depends on your guests. Will they really appreciate the difference? My guests do.

• Invest in a few essential tools that you will use time and again to roast your holiday birds (and roasts). A high-quality roasting pan will make the best, beautifully browned gravy drippings, and, unlike those cheap disposable aluminum foil pans, you won’t have to worry about the pan buckling under the weight of a heavy bird. My favorite pan is nonstick and measures 18 × 14 × 3 inches. Buy a roasting rack to fit the pan so the turkey doesn’t stew in its own juices. Using a meat thermometer, preferably a digital probe model, is the best way to tell when the bird is cooked. Don’t trust pop-up thermometers, as they often get glued shut from the turkey juices. A bulb baster will help distribute the cooking juices over the bird. And don’t forget an oven thermometer—many oven thermostats are inaccurate. A flat whisk (buy a hard plastic one for a nonstick pan) will help you get into the corners of the pan to whisk the flour and butter into the drippings for the gravy.

• You will never be able to fit all of the stuffing into the bird, so plan on baking the leftover stuffing on the side. Fill the bird loosely with the stuffing, as it will expand during cooking.

• The trick with roast turkey is to have the white meat remain moist and succulent while the dark meat is thoroughly cooked and at its peak of flavor. White meat is cooked at 170°F, and after that point it begins to dry out. Unfortunately, dark meat needs to be cooked to 180°F in order for it to be tasty. Many cookbooks and cooking magazines instruct the cook to roast the bird to 170°F, or even less, which does give moist white meat but undercooked, red dark meat. It’s not unhealthy to eat the dark meat—I just don’t like the soft texture and underroasted flavor, and neither does anyone else I know. I correct the problem by wrapping—not tenting—the breast area with aluminum foil. This slows down the cooking in this crucial area. Baste under the foil (basting promotes a crisp, brown skin) whenever you like—every 45 minutes or so is plenty. During the last hour of roasting, remove the foil and allow the skin to brown.

• To make any amount of gravy, follow the recipe below, allowing 1½ tablespoons each of turkey fat and flour for every cup of stock and degreased turkey drippings.

Carving Up:
Here are step-by-step instructions for carving a roast turkey.

1. First, allow the bird to stand at room temperature for at least 20 minutes and up to 40 minutes before carving. This allows the uices to settle into the meat. If you carve it too soon, the juices will run out of the flesh, and you’ll have dry turkey.

2. Remove the drumsticks to make the breast easier to reach and carve. Cut off each drumstick at the knee oint. If the turkey is properly cooked (that is, at least 180°F), they will pull away without any trouble, making the joints easy to sever. Do not remove the thighs at this point, or the bird will roll around the platter while you try to carve it. Transfer the drumsticks to a platter. To allow more people to en oy the dark meat, tilt each drumstick, holding it from the foot end, and cut downward along the bone to slice the meat.

3. Hold the breast firmly with the meat fork. One side at a time, make a deep incision, cut parallel to the table down near the wing. Cut down along the side of the breast to carve it into thin slices. Every slice will stop at the parallel cut. Transfer the sliced breast to the platter. Turn the turkey around to carve the other side.

4. Pry the thighs away from the hips to reveal the ball oints, and sever at the joints. Transfer the thighs to the platter. To carve each thigh, hold the thigh with a meat fork, and carve the meat parallel to the bone.

5. Pry the wings away from the shoulder joints and sever at the joints. Transfer to the platter.

If you still feel nervous about carving in front of your guests, present the whole roast bird at the table in all its glory. Then, run back into the kitchen and carve the meat where no one is looking. Serve it carved on a platter, or use two platters, separating the dark and white meat. This actually works better, because the guests can serve themselves more easily. Here’s a neat trick: If you have extra turkey stock, ust before serving, pour a ladleful of the hot stock over each platter so the meat is steaming and looks especially juicy.

Carving a goose follows the same general idea, but the goose joints are very tight and will not sever as easily as the turkey, and a goose is all dark meat.

Makes about 12 servings, plus leftovers

Ingredients:
• One l8-pound fresh turkey
• Cornbread Succotash Stuffing or your favorite stuffing recipe
• 6 tablespoons (3⁄4 stick) unsalted butter, softened
• Salt and freshly ground black pepper
• About 8½ cups Homemade Turkey Stock
• 1⁄2 cup plus 1 tablespoon all-purpose flour
• 3 tablespoons bourbon

Preparation:
1. Preheat the oven to 325°F. Rinse the turkey well with cold water and pat dry. Remove the fat from the tail area and reserve it. (If there isn’t any fat, don’t worry.) Turn the turkey on its breast. Loosely fill the neck cavity with the stuffing. Pin the neck skin to the back skin with a thin wooden or metal skewer. Fold the wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover, and refrigerate to bake as a side dish. Secure the drumsticks at the tail with a clip or tie with kitchen string. Place the turkey, breast side up, on a rack in a large roasting pan. Rub the turkey with the softened butter. Season with salt and pepper. Place the reserved turkey fat in the pan. Tightly cover the breast area with aluminum foil. Pour 2 cups of stock in the bottom of the pan.

2. Roast, basting about every 45 minutes with the drippings in the pan (lift up the foil to reach the breast area), until an instant-read thermometer inserted in the thickest part of the thigh (not touching a bone) reads 180°F to 185°F and the stuffing is at least 165°F, about 4½ hours. As the drippings in the pan evaporate, add 2 cups water. During the last hour, remove the foil to allow the skin to brown, making sure to baste a couple of times before the turkey is done to color the skin with the pan juices.

3. Transfer the turkey to a large serving platter. Let stand for 20 to 30 minutes before carving. Increase the oven temperature to 375°F. Drizzle the stuffing with 1⁄2 cup of turkey stock, cover, and bake until heated through, about 30 minutes.

4. Meanwhile, pour the drippings from the pan into a large glass bowl or gravy separator. Let stand for 5 minutes; skim off and reserve the clear yellow fat on the surface (or pour off the drippings and reserve both the drippings and fat in a separator). Add enough turkey stock to the skimmed drippings to make 6 cups total.

5. Place the roasting pan over two burners on medium heat. Add 1⁄2 cup plus 1 tablespoon of the reserved turkey fat (if necessary, add melted butter to make up any shortage). Whisk in the flour, scraping up the browned bits from the bottom of the pan, and let bubble until beige, 1 to 2 minutes. Whisk in the turkey liquid and bourbon. Reduce the heat to low and simmer for 5 minutes. (If the gravy seems too thick, add more stock or water.) Season with salt and pepper. Strain the gravy, if desired. Transfer to a warmed gravy boat. Carve the turkey (see “Carving Up,”), and serve the gravy and stuffing alongside.

Estimated Turkey Roasting Times:

Oven Temperature: 325°F

Add an extra 30 minutes to the roasting time to allow for variations in roasting conditions. It’s better to have a bird done ahead of time than to keep everyone waiting and hungry for the bird to finish roasting.

UNSTUFFED TURKEY:
• 8 to 12 pounds - 2¾ to 3 hours
• 12 to 14 pounds - 3 to 3¾ hours
• 14 to 18 pounds - 3¾ to 4¼ hours
• 18 to 20 pounds - 4¼ to 4½ hours
• 20 to 24 pounds - 4½ to 5 hours

STUFFED TURKEY:
• 8 to 12 pounds - 3 to 3½ hours
• 12 to 14 pounds - 3½ to 4 hours
• 14 to 18 pounds - 4 to 4¼ hours
• 18 to 20 pounds - 4¼ to 4¾ hours
• 20 to 24 pounds - 4¾ to 5¼ hours

Quick Turkey Stock: In a large saucepan, heat 1 tablespoon vegetable oil over medium-high heat. Add the turkey neck, chopped into 2- to 3-inch pieces, and the giblets (no liver). Cook, turning occasionally, until browned, about 8 minutes. Add 1 small chopped onion, 1 small chopped carrot, and 1 small chopped celery rib with leaves, and cook until softened, about 6 minutes. Add three 13 and 3⁄4-ounce cans reducedsodium chicken broth and 1 quart water. Bring to a simmer, skimming off any foam that rises to the surface. Add 3 sprigs fresh parsley, 1⁄4 teaspoon dried thyme, 8 peppercorns, and 1 bay leaf. Simmer for 1 and 1⁄2 to 3 hours, the longer the better. Strain. Cool and skim off any clear yellow fat that rises to the surface. Makes about 8 and 1⁄2 cups.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p60 to p63'.

Chinese Ingredients Cereals, Grains and Noodles

The most important staple for the Chinese, long-grain white rice, is usually eaten with every meal. Noodles are generally of secondary importance, except in the North, where wheat is the main crop and they are eaten just as much as rice. Symbolically rice is blessing in life and noodles are longevity. Not surprisingly, therefore, noodles are always served for a birthday celebration.

Photography Copyright © Dorling Kindersley Limited, London

White glutinous rice

White glutinous rice Sticky when cooked, this rice is used for both savory and sweet dishes.

Long-grain rice

Long-grain rice The hulled, polished grains of this variety remain the ideal staple for the Chinese.

Spring roll wrapper

Spring roll wrapper Paper-thin wrapper made from wheat flour and water.

Wonton wrappers

Wonton wrappers Made from wheat flour, egg and water and used specifically for wontons.

River rice noodles

River rice noodles Made from rice ground with water, which is then steamed into thin sheets before being cut.

Dried rice noodles

Dried rice noodles White, wiry noodles made from rice flour.

Yi noodles


Dried egg noodles, flat


Fresh egg noodles, flat


Dried shrimp noodles


Fresh egg noodles, round


Dried egg noodles, round


Egg noodles Made from wheat flour, egg and water, these are the most commonly used and versatile of Chinese noodles, whether used in their fresh or dried form.

Tientsin fen pi

Tientsin fen pi Made from mung beans, these are eaten as an alternative between rice noodles and cellophane noodles.

Buckwheat noodles

Buckwheat noodles Thin noodles made from buckwheat flour mixed with water.

U-dong noodles

U-dong noodles Common to Japan and Korea, these noodles are made from wheat flour and water.

Cellophane noodles

Cellophane noodles Eaten more as a vegetable than a pasta, these noodles are made from ground mung beans.

This information was published in 'Yan-kit’s Chinese Cookbook by "Yan-Kit So (Foreword by Claudia Roden)" - p18 and p19'

OLIVES AND OLIVE OIL

OLIVES


OLIVE OIL

Photographs copyright © 2005 by Victoria Pearson

The fresh, fruity flavors of olives and their oils will kick the palate into high gear. Here’s an easy way to tantalize your guests while you prepare the main courses: Set out a bowl of mixed olives. I love an assortment that’s been marinated in herbs and oils, which you can make yourself (recipe follows); or buy prepared olives at a gourmet food shop or supermarket. You can also infuse olive oil with herbs or other flavorings, such as the Chili-Infused Oil, Pinzimonio, and Rosemary-Infused Oil in this section. Serve them with chunks of rustic bread for dipping. And then, of course, there’s the whole wide world of tapenades, which have endless delicious variations. And in all of these olive and olive-oil recipes runs the undercurrent of flavors that will transport your taste buds to Italy, where olive trees adorn every landscape, and where the fruits of those trees adorn nearly every table. Make yours one of them.

This information was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"

CAPRESE SALAD

Photographs copyright © 2005 by Victoria Pearson

Every summer, we take a family vacation sailing around the Mediterranean for a couple of weeks, and inevitably we visit the incredibly beautiful island of Capri, in the Bay of Napoli. The people of Capri have coopted the classic tricolore combination of tomato, mozzarella, and basil and called it their own: if these three ingredients define a salad, it’s called Caprese. Lucky for them.

4 FIRST-COURSE SERVINGS

Ingredients:
• 3 tablespoons fresh lemon juice (from about ½ lemon)
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon freshly ground black pepper, plus more to taste
• 3 tablespoons extra-virgin olive oil
• 1¼ pounds assorted tomatoes (such as regular vine-ripened tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes, and yellow teardrop tomatoes)
• 6 ounces fresh mozzarella cheese, drained and sliced
• 2 tablespoons thinly sliced fresh basil leaves

Preparation:
Whisk The Lemon Juice, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.

Cut the regular tomatoes into ¼-inch-thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.

This Recipe was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"

PANINO ALLA MARGHERITA

This sandwich made of mozzarella, tomato, and basil is my version of a BLT. It’s simple, quick, and oh so yummy! The term alla Margherita was invented in 1889 when an official from the royal palace asked a local to make pizzas for Queen Margherita. Her favorite was the one made with three toppings: tomato (red), cheese (white), and basil (green)—the tricolore of the Italian flag. So anything using those three toppings is known as alla Margherita.

MAKES 1 SANDWICH

Ingredients:
• 1 slice fresh mozzarella cheese (½ inch thick; about 2 ounces)
• 2 slices rustic white bread (each ½ inch thick)
• ⅛ teaspoon salt Freshly ground black pepper to taste
• 6 medium-size fresh basil leaves or 3 large
• 2 slices tomato (¼ inch thick) About 2 teaspoons olive oil

Preparation:
Place The Mozzarella Cheese atop 1 bread slice, and sprinkle with half of the salt and some pepper. Top with the basil leaves, then the tomato slices. Sprinkle with the remaining half of the salt and some more pepper, and top with the second bread slice. Brush both sides of the sandwich with the oil.

Preheat a griddle or a ridged grill pan over a medium-low flame. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula, about 4 minutes per side. Transfer the sandwich to a plate and serve.

This Recipe was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"

TRICOLORE

The word tricolore refers to the Italian flag: red, white, and green—or, in the case of food, tomatoes, cheese, and basil. There’s perhaps no better combination of flavors and textures in summertime, when tomatoes are bursting with ripe juices and sweet basil is readily available by the bushel, and the cool, moist texture of mozzarella is like a gust of air-conditioning for your palate. By all means, try to find freshly made mozzarella or imported buffalo-milk mozzarella. The flavor and texture of the prepackaged stuff is very pale in comparison. A good mozzarella—one that you’re going to eat uncooked—should be moist and springy, and should ooze milk when you cut into it. If it’s rubbery, pasty, or dry, it’s just not worth it.

This information was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"

FRITTATA WITH ASPARAGUS, Tomato, and Fontina Cheese

Photographs copyright © 2005 by Victoria Pearson

When asparagus is in season in springtime, use it to capture the flavors of the garden with a minimal amount of effort. It cooks quickly by any method—steaming, boiling, grilling, or sautéing, as here—and it’s very easy to prepare. To trim asparagus of its woody stem end, simply hold one end of the spear in one hand, the other end in the other hand, and bend gently until the spear snaps—which it will do exactly where the stem starts to get woody. Asparagus has its own built-in sous chef.

6 SIDE-DISH SERVINGS

Ingredients:
• 6 large eggs
• 2 tablespoons whipping cream
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 12 ounces asparagus, trimmed and cut into ½-inch pieces
• 1 tomato, seeded and diced
• 3 ounces fontina cheese, cubed

Preparation:
Preheat The Broiler. In a medium bowl, whisk the eggs, cream, salt, and pepper to blend. Set aside. In a 9½-inch-diameter nonstick ovenproof skillet, heat the oil and butter over a medium flame. Add the asparagus and sauté until crisp-tender, about 2 minutes. Add the tomato and sauté 2 minutes longer. Pour the egg mixture over the asparagus mixture and sprinkle the cheese over. Cover and cook over medium-low heat until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Let the frittata stand for 2 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide the frittata onto a plate. Cut the frittata into wedges and serve.

This Recipe was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"

FRITTATA WITH POTATO and Prosciutto

It’s very European to use potatoes in omelets, tarts, and frittatas—even on pizzas. The key is to use small cubes of potato, as here, or very thin slices. You don’t want to be biting into a whole mouthful of starch, and you want your potatoes to cook through in a reasonable amount of time.

6 SIDE-DISH SERVINGS

Ingredients:
• 2 tablespoons olive oil
• ½ onion, chopped
• 1 (15-ounce) potato, peeled and cut into ½-inch cubes
• 1 garlic clove, minced ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 6 large eggs
• ¼ cup whipping cream
• ¼ cup grated Parmesan cheese
• 2 ounces thinly sliced prosciutto, coarsely chopped
• 2 tablespoons chopped fresh basil

Preparation:
In A 9½-Inch-Diameter nonstick ovenproof skillet, heat the oil over a medium flame. Add the onion and sauté until translucent, about 4 minutes. Add the potato, garlic, salt, and pepper, and sauté over medium-low heat until the potato is tender and golden, about 15 minutes.

Preheat the broiler. In a medium bowl, whisk the eggs, cream, Parmesan cheese, prosciutto, and basil to blend. Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.

This Recipe was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"

Chinese Herbs and Spices

Relatively few herbs and spices are used to produce the sophisticated simplicity of Chinese cuisine. The three indispensable ones are ginger, scallions and garlic, especially for stir-fried dishes. Next in line are star anise, Szechwan peppercorns and cinnamon, all of which enrich the taste of soy sauce-based, slow-cooked dishes. Chilies, especially the dried red ones, are part and parcel of Western Chinese regional cuisine whereas coriander is the beloved of people in the North.

Photography Copyright © Dorling Kindersley Limited, London

Coriander

Coriander Also known as Chinese parsley, it is used as both a garnish and a seasoning.

Garlic

Garlic One of the three indispensable ingredients of Chinese cooking, along with ginger and scallions.

Scallions or spring onions

Scallions or spring onions An essential ingredient in Chinese cuisine. Both green and white parts are used.

Shallots

Shallots Similar to, but less pungent than onions, they can, however, be used in the same way.

Mixed spices

Mixed spices Used in flavor-potting. The ready-mixed packages usually contain star anise, Szechwan peppercorns, cinnamon, ginger, fennel, cloves, liquorice and cardamom.

Five-spice powder

Five-spice powder Liquorice-tasting powder used, sparingly, in marinades.

Ground roasted Szechwan peppercorns

Ground roasted Szechwan peppercorns Dry-roasted, then ground, and used to add aroma to other ingredients.

Szechwan peppercorns

Szechwan peppercorns Not spicy hot like peppercorns, the roasted variety produces a slightly numbing effect.

Chili

Chili Indispensable hot ingredient of Szechwan cooking.

Sesame seeds, white

Sesame seeds, white White seeds from the sesame plant.

Star anise

Star anise Pungent liquorice-tasting spice used to add flavor to meat and poultry.

Fresh Ginger


Dried ginger


Ground ginger

Ginger The third essential ingredient in Chinese cooking, used to provide flavor and to counteract any rank odor of other ingredients.

Cinnamon stick



Cassia bark Dried bark of an evergreen tree, often confused with cinnamon (above), which can be used as an alternative.

This Recipe was published in 'Yan-kit’s Chinese Cookbook by "Yan-Kit So (Foreword by Claudia Roden)" - p16 and p17'

Chipotle Shredded Beef

Image Copyright 2009, Gooseberry Patch
My family asks for this often...it smells so good while it’s cooking! Add a side of beans and dinner is served. - Lisa Sett Thousand Oaks, CA

Ingredients:
• 2-1/2 lb. beef chuck roast, trimmed
• 14-oz. can diced tomatoes
• 7-oz. can chipotle sauce
• 4-oz. can diced green chiles
• 1 onion, chopped
• 2 T. chili powder
• 1 t. ground cumin
• 2 c. beef broth
• salt and pepper to taste
• 6 to 8 6-inch corn tortillas, warmed

Garnish: shredded Cheddar cheese, shredded lettuce, sliced black olives, chopped tomato

Preparation:
Place roast in a slow cooker. Top with remaining ingredients except tortillas and garnish. Cover and cook on low setting for 8 to 10 hours. With 2 forks, shred roast in slow cooker; stir well. Spoon into warmed tortillas; add desired garnishes. Makes 6 to 8 servings.

This Recipe was published in '101 Slow-Cooker Recipes by - Vickie and JoAnn'

Seaside Crab Dip

Image Copyright 2009, Gooseberry Patch
This couldn’t be easier to whip up. The slow cooker keeps it warm and creamy until the party ends. - Lisa Columbo Appleton, WI

Ingredients:
• 2 8-oz. pkgs. cream cheese
• 3 T. butter
• 1 bunch green onions, chopped
• 1 lb. crabmeat
• onion and garlic salt to taste
• garlic melba toast

Preparation:
In a microwave-safe bowl, mix all ingredients together except melba toast. Microwave on high setting until warm. Pour into a slow cooker; cover and keep warm on low setting. Serve with melba toast. Makes 24 servings.

This Recipe was published in '101 Slow-Cooker Recipes by - Vickie and JoAnn'

Midwest Chicken Sandwich

Image Copyright 2009, Gooseberry Patch
This is so quick & easy to put together, it’s a recipe I can count on for every large gathering. - Linda Ketcham Columbus, OH

Ingredients:
• 50-oz. can dark and white boned chicken, drained and shredded
• 26-oz. can cream of chicken soup
• salt and pepper to taste
• 24 sandwich buns, split
• Optional: pickle slices

Preparation:
Mix chicken and soup in a slow cooker. Cover and cook on low setting for 3 to 4 hours. Add salt and pepper to taste; stir well. Spoon onto buns and garnish with pickle slices, if desired. Makes about 24 sandwiches.

This Recipe was published in '101 Slow-Cooker Recipes by - Vickie and JoAnn'

How to Measure Ingredients

Here’s some invaluable information about measuring so you’ll get consistent results every time you cook or bake.

BUTTER The wrapper that butter comes in is premarked for tablespoons, ¼ cup, ¹/³ cup, and ½ cup, so there is no need to measure it.

DRY INGREDIENTS Use standard dry measuring cups that come in nesting sets of ¼, ¹/³, ½, and 1 cup. To measure flour, first stir it to aerate, then lightly spoon it into the desired size cup to over flowing. Level it off with the straight edge of a knife.

LIQUIDS Place a glass measuring cup with a spout on the counter and add the desired amount of liquid. Bend down to check the amount at eye level.

SOLID FATS AND BROWN SUGAR Use standard dry measuring cups. Firmly pack the ingredient into the cup, then level it off with the straight edge of a knife.

SPICES, HERBS, CITRUS ZEST, AND EXTRACTS Use standard measuring spoons that come in nesting sets of ¼, ½, and 1 teaspoon and 1 tablespoon. Fill the desired spoon with the ingredient, then level it off with the straight edge of a knife, if needed.

YOGURT AND SOUR CREAM Use standard dry measuring cups. Spoon the ingredient into a cup, and level it off with a rubber spatula.

This tip was published in 'Weight Watchers - New Complete Cookbook (Over 500 Delicious Recipes For The Health Cook's Kitchen) - p10'

Minimum Safe Cooking Temperatures

• Use an instant-read thermometer to ensure that cooked foods have reached a safe temperature.

• Insert the thermometer into the center of the food (without touching bone in roasts or poultry) to get an accurate reading. Follow the minimum safe cooking temperatures in the chart below.

• Wash the stem of the thermometer with hot, soapy water after each use.

Type Of Food: Ground beef, pork, and lamb
Temperature: 160°F

Type Of Food: Beef and lamb steaks, chops, or roasts
Temperature: 145°F (medium) and 160°F (well-done)

Type Of Food: Pork chops or roast
Temperature: 160°F

Type Of Food: Fresh ham
Temperature: 160°F

Type Of Food: Fully cooked ham (to reheat)
Temperature: 140°F

Type Of Food: Chicken or turkey, whole, parts, or ground
Temperature: 165°F

Type Of Food: Egg dishes
Temperature: 160°F

Type Of Food: Leftovers and casseroles
Temperature: 165°F

This tip was published in 'Weight Watchers - New Complete Cookbook (Over 500 Delicious Recipes For The Health Cook's Kitchen) - p9'

Food Safety

Safe food handling starts at the grocery store and continues as you prepare food at home. At every step you need to minimize risk for contamination and food-borne illnesses. Here are a few guidelines to help keep you and your family safe.

Shop Wisely:
• Place meats, poultry, and seafood inside plastic bags from the produce department before adding them to your cart. This prevents juices from dripping onto other foods and spreading bacteria.

• Open egg cartons to make sure the eggs are clean and that none of them have cracks. Inspect the eggs again once you get home and discard any that may have been damaged during transport.

• Inspect packaging on all foods. Make sure meat and poultry are tightly wrapped and fresh-cut vegetables are in sealed packages. Avoid canned foods that have dents, rust, or bulges. Squeeze frozen foods to ensure they are frozen solid.

Prep Smart:
• Wash all fresh produce—even if the label says “prewashed”—before eating. Place greens in a large bowl of cold water and lift them out to drain in a colander. Place vegetables such as broccoli, cauliflower, green beans, and baby carrots in a colander and rinse under cold running water. Scrub sturdy produce such as apples, potatoes, and celery with a brush.

• Do not wash produce with soap or detergent. These products are not approved for use on food, and may leave residues.

• Always marinate foods in the refrigerator.

Clean Up:
• Always wash your hands thoroughly before beginning any food preparation.

• Use hot, soapy water and a dishcloth to clean countertops and appliances. Wash dishcloths and towels often in hot water.

On Board:
• Keep two cutting boards: one for meats, poultry, and seafood and one for produce.

• Either wood or plastic cutting boards are acceptable. Wash them in hot, soapy water after each use and dry thoroughly. To sanitize cutting boards, wash them in a solution of 1 tablespoon bleach mixed with 1 gallon of water.

Thaw Safely:
• Slow and Sure: Thawing in the refrigerator is the safest method of defrosting foods. Count on about 12 hours to thaw 1 pound of steak, ground beef, pork chops, chicken, or shrimp.

• Faster: You can thaw a 1-pound portion of food in about 2 hours in cold water. To do so, place the food in a zip-close plastic bag with a watertight seal. Submerge the bag in cold water and change the water every 30 minutes until the food is thawed. Cook the food immediately after thawing. • Fastest: To thaw food in the microwave, follow the manufacturer’s directions. The thawing time will depend on the amount of food and the wattage of your microwave. Cook any food thawed in the microwave immediately.

This tip was published in 'Weight Watchers - New Complete Cookbook (Over 500 Delicious Recipes For The Health Cook's Kitchen) - p8 and p9'

Healthy Pantry 'Freezer Staples'

Steaks and Roasts:
Storage Time - 2–3 days refrigerated; 6–8 months frozen
Storage Tip - Freeze in zip-close plastic freezer bags to maintain the maximum freshness.

Ground beef:
Storage Time - 1–2 days refrigerated; 3–4 months frozen
Storage Tip - Always label and date so you eat the beef before it starts losing quality.

Pork chops:
Storage Time - 2–3 days refrigerated; 4–6 months frozen
Storage Tip - Buy chops in a single-layer tray; freeze on the tray. Remove the packaging and put the frozen chops in a zip-close plastic freezer bag; return to the freezer. They will keep as individual servings.

Skinless, boneless chicken breasts:
Storage Time - 1–2 days refrigerated; 9 months frozen
Storage Tip - Individually wrap chicken breasts in heavy-duty foil for easy thawing.

Skinless fi sh fillets:
Storage Time - 1 day refrigerated; 3 months frozen
Storage Tip - Place fish in a sealed container in the refrigerator to stop the juices from dripping on other foods.

Peeled shrimp:
Storage Time - 1–2 days refrigerated; 3 months frozen
Storage Tip - Don’t freeze fresh shrimp. Most likely, they have already been frozen and thawed for retail sale.

Frozen fruits and vegetables:
Storage Time - 9 months
Storage Tip - Store in the original bag or box.

This tip was published in 'Weight Watchers - New Complete Cookbook (Over 500 Delicious Recipes For The Health Cook's Kitchen) - p8'

Healthy Pantry 'Refrigerator Staples'

Pickles, Olives and Capers:
Storage Time - Unopened, 1 year; opened, 1–2 months refrigerated
Storage Tip - Keep the jar tightly capped; discard if salt crystals accumulate at the top of the jar.

Salsa:
Storage Time - Unopened, 1 year; opened, 1 month refrigerated
Storage Tip - If mold forms around the edge of the salsa, discard the entire jar.

Mustard and Ketchup:
Storage Time - Unopened, 1 year; opened, 3 months refrigerated
Storage Tip - Since these condiments contain acid, they are less prone to spoilage and can be stored in the door (the warmest part) of the refrigerator.

Reduced-fat and fat-free mayonnaise:
Storage Time - Unopened, 1 year; opened, 2 months refrigerated
Storage Tip - For best quality and freshness, always check the “use-by” date on mayonnaise.

Reduced-sodium soy sauce:
Storage Time - Unopened, 1 year; opened, 6 months refrigerated
Storage Tip - Always store opened soy sauce in the refrigerator to preserve its flavor.

Worcestershire sauce:
Storage Time - Unopened, 1 year; opened, 6 months refrigerated
Storage Tip - Wipe off the bottle after each use to prevent drips in the refrigerator.

Jellies and jams:
Storage Time - Unopened, 1 year; opened, 6 months refrigerated
Storage Tip - Wipe off the rim of the jar before replacing the lid after each use to prevent sticky buildup.

Whole wheat tortillas:
Storage Time - 2 months
Storage Tip - After opening, store tightly sealed in the original package in the refrigerator.

This tip was published in 'Weight Watchers - New Complete Cookbook (Over 500 Delicious Recipes For The Health Cook's Kitchen) - p7'

Black Bean Soup (Sopa de Feijão)

All rights reserved © Marshall Cavendish Benchmark
Once you have prepared a pot of black beans, there are lots of other recipes you can make. Black bean soup is one of the best of them. Follow the recipe on page 54 for preparing beans. Once you have cooked the beans, or better yet the day after, follow this recipe to make one of the most popular soups in Brazil.

Serves 4 t o 6

Ingredients:
• 2 cups cooked black beans (page 54)
• 2 cups water, homemade chicken stock, or canned low-sodium chicken broth
• 1 hard-boiled egg
• 1 small bunch cilantro
• 4 to 5 slices bacon (optional)

On your mark, get set . . .
• Place 1 cup of the cooked beans in a blender. Add 1 cup of the water or chicken stock.

• Blend at high speed until you have the consistency of a thick cream.

• Pour the blended beans into a large saucepan.

• Pour the remaining cup of beans and liquid into the blender and blend at high speed. Add to the saucepan then set aside for the moment.

• Peel the hard-boiled egg, fi nely chop it, and set it aside.

• Wash the cilantro to remove any dirt. Shake off the excess water, wrap the cilantro in a paper towel to absorb any remaining moisture, then roughly chop it. Set the cilantro aside.

Cook!
• If using the bacon, place the strips in a frying pan set over medium-high heat and cook until just crispy.

• Place the bacon on paper towels to drain and let cool.

• Crumble or break the strips into small pieces and set aside.

• Place the saucepan containing the soup over medium heat. Stir the soup frequently as it cooks. Skim any foam that rises to the top.

• Be careful it does not come to a boil too quickly. If that happens, lower the heat.

• Serve hot and garnish with the chopped egg, cilantro, and the bacon bits.

This recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p28 to p29'

Potato Noodles (Schupfnudeln)

Preparation time: 1½ hours
Cooking time: 30 minutes
Serves 4

Ingredients:
• 4 medium baking potatoes, washed and not peeled
• 1 c. flour
• 1 egg
• 3 tbsp. farina
• ½ tsp. salt
• 2 qt. water
• 4 tbsp. butter (or canola oil for
• lower fat content)
• 2 tbsp. parsley, chopped

Preparation:
1. Put potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer for 20 minutes.

2. Drain potatoes, refrigerate until cold, then peel.

3. Force cold, peeled potatoes through potato ricer or fine sieve into a bowl.

4. Add flour, egg, farina, and salt. Stir together, then knead with well floured hands into a hard dough, adding more flour if needed.

5. Turn dough onto a floured surface and shape into a log about 2 inches in diameter. Then cut into ¼-inch slices.

6. Using floured hands, roll each piece between fingers, leaving the middle thick and tapering the ends.

7. Bring 2 qt. of water to a boil in a large pot. Add noodles. Simmer for 7 minutes, or until noodles rise to surface. Then use a slotted spoon to put the noodles into a bowl.

8. Melt butter in a frying pan and sauté noodles until well browned and crisp. Garnish with parsley.

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p42'

Trout Vienna Style (Bachforellen nach Wiener Art)

Although Austria has no seacoast, it has many lakes and streams, so freshwater fish are plentiful. Trout is the favorite.This recipe can be served with cooked potato salad.

Preparation time: 30 minutes
Cooking time: 10 minutes
Serves 4

Ingredients:
• 4 fresh trout fillets, washed, cleaned, and patted dry with paper towels
• salt and pepper to taste
• 1 c. flour
• 10 tbsp. butter (To reduce the fat content of this dish, fry the trout in olive oil.)
• 6 oz. slivered almonds
• 2 lemons

Preparation:
1. Lightly sprinkle the trout with salt and pepper.

2. Spread flour on sheet of waxed paper and roll the trout in it, coating well. Shake off excess flour.

3. In a large skillet over medium heat, melt 6 tbsp. butter.

4. Place trout in skillet and cook 5 to 7 minutes on each side, or until golden brown.

5. While trout is cooking, melt remaining butter in a small skillet. Add almonds, stirring until they turn golden brown.

6. Place trout on preheated platter, and pour butter and almond mixture over them.

7. Slice lemons into quarters and serve with each fillet.

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p41'

Breaded Veal (Wiener Schnitzel)

Except in Vienna, where boiled beef is popular,Wiener schnitzel is the favorite meat in Austria. The word schnitzel simply means “a sliver,” and thrifty cooks make their schnitzels from thin slices of pork or beef.True Wiener schnitzel, however, is a veal scallop.

Preparation time: 45 minutes
Cooking time: 30 minutes
Serves 6 to 8

Ingredients:
• 2 lb. leg of veal, cut into ¼-inch thick slices (ask the butcher to do this)
• salt and pepper
• ½ c. flour
• 3 eggs, well beaten with 3 tsp. oil (You can use an egg substitute to reduce the amount of cholesterol.)
• 2 c. fine bread crumbs
• ¾ c. vegetable oil

Ingredients for Garnish:
• 2 lemons, each cut into 4 sections
• fresh parsley sprigs
• baby tomatoes

Preparation:
1. Pound veal slices with a meat hammer until very thin (about 1/8 - inch thick), then sprinkle with salt and pepper.

2. Place flour into a shallow dish and dip veal slices into flour. Shake off excess flour. Dip veal into egg mixture, then roll in bread crumbs, coating well, and set aside.

3. Heat ¼ c. oil in a large skillet, then add as many veal slices as will fit.

4. Cook over medium heat 4 to 5 minutes on each side, or until browned. Remove veal from pan and place on paper towels to remove excess oil.

5. Repeat, adding more oil as necessary, until all veal slices are browned.

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p38'

Paprika Chicken (Paprika Hendl)

Preparation/cooking/baking time: 2 hours
Serves 4 to 6

Ingredients:
• 12 pieces skinless chicken, washed in cold water and patted dry with paper towels
• salt and pepper, to taste
• paprika, to taste
• 8 tbsp. butter or margarine, melted
• 2 c. flour (place in plastic bag)
• 1 lemon, halved
• 2 c. hot water
• 2 chicken bouillon cubes
• 1 c. sour cream (To reduce the fat content of this dish, substitute some or all of the sour cream with low-fat yogurt.)

Preparation for Chicken:
1. Lightly sprinkle chicken with salt, pepper, and paprika.

2. Pour melted butter into shallow bowl. Dip chicken pieces in butter, coating well. Put 2 pieces of chicken at a time in a plastic bag with flour. Close the bag, and shake it gently until chicken is coated with flour.

3. Place chicken in greased baking pan and sprinkle with more paprika, salt, and pepper. Squeeze juice from half a lemon over chicken, then bake at 400°F for 1 hour.

4. Turn oven off. Put chicken pieces on ovenproof serving platter and return to oven to keep warm.

Preparation for Gravy:
1. Pour drippings from baking pan into a saucepan and heat. Sprinkle 2 tbsp. flour from bag over drippings and stir until brown.

2. Add hot water, bouillon cubes, a pinch of salt, pepper, paprika, sour cream, and juice from other lemon half. Stir until ingredients are blended. Serve with chicken.

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p37'

Egg Custard Soup (Eierstich Suppe)

This delicious soup is a nice way to begin a festive dinner.

Preparation time: 20 minutes
Cooking/baking time: 50 minutes
Serves 4

Ingredients:
• 2 eggs
• 4 tbsp. milk (To reduce the fat content of this dish, use skim milk.)
• ¼ tsp. salt
• Pinch of nutmeg
• 1 tbsp. parsley, washed and finely chopped
• 6 c. water
• 4 beef bouillon cubes (To make this a vegetarian soup, use vegetable bouillon cubes.)

Preparation:
1. Preheat oven to 350°F.

2. Combine eggs, milk, salt, nutmeg, and parsley, beating well.

3. Grease two small ovenproof cups or bowls with butter, and pour half of egg mixture into each.

4. Place cups in a shallow pan half filled with water and bake for 25 minutes. Turn off heat, cover cups with foil, and leave in oven for another 15 minutes, until a knife inserted in middle of the custard comes out clean. Remove from oven and cool.

5. Turn out custard and slice into long, thin strips.

6. Bring 6 c. water to a boil, drop in bouillon cubes, and continue to boil.

7. Add custard strips to boiling broth. Turn off heat and cover for 5 minutes.

8. Pour into soup dishes and serve.

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p36'