Creamy Southwestern Potato Salad

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Creamy Southwestern Potato Salad
Categories: salads/dressings
Yield: 8 servings

1/2 c buttermilk
1/4 c mayonnaise
1 tb fresh lime juice
1 1/2 ts ground cumin
1/4 ts cayenne pepper
2 lb small white-skinned potatoes
= (such as White Rose)
1 c cooked corn kernels
= (from 1 medium ear)
1/2 c chopped sweet onion
= (such as Vidalia or Maui)
1 cn hearts of palm - (14 oz);
-drained, each
cut crosswise into 1/3"-thk
-rounds
2 plum tomatoes; seeded, and
diced - (abt 1 1/4 cups)
1/2 c chopped fresh cilantro
1 avocado; pitted, peeled,
and chopped

Whisk buttermilk, mayonnaise, lime juice, cumin, and cayenne in medium bowl
to blend.

Cook potatoes in large pot of boiling salted water until tender, about 20
minutes. Drain; cool.

Cut potatoes into 1/2-inch cubes. Place potatoes in large bowl; add corn,
onion, hearts of palm, tomatoes, and cilantro. Drizzle dressing over
potato mixture; toss to coat. Season generously with salt. (Can be made 4
hours ahead. Cover and refrigerate.) Gently stir in avocado and serve.

This recipe yields 6 to 8 servings.

Comments: A bold medley of cumin, cayenne, corn, and cilantro ups the
flavor here. Great with grilled-fish tacos, steak fajitas, or
chipotle-rubbed chicken.

Test-Kitchen Tip: Pitting an avocado - Cut an unpeeled avocado in half
lengthwise. Grasp both sides and twist to open. Tap a large knife into
the pit so it sticks, then twist the knife to loosen and remove the pit.

Source:
"Bon Appétit, July 2005"
S(Formatted for MC8):
"04-05-2006 by Joe Comiskey - Mad's Recipe Emporium"
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Per Serving (excluding unknown items): 105 Calories; 10g Fat (78.9%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 3mg
Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000

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Greek Salad On Pita

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Greek Salad On Pita
Categories: sandwich
Yield: 4 servings

3 lg ripe Florida tomatoes;
-sliced 1/4 inch thic
1 sm cucumber; peeled and thinly
-sl
1/4 lb Feta cheese; crumbled
20 Greek style black olives;
-pitted and cut in ha
1 tb fresh oregano
Salt and freshly ground
-pepper
2 tb olive oil
1 tb balsamic vinegar
4 pita breads; halved and
-opened in


Layer the tomatoes and cucumbers in a small bowl. Add the Feta cheese.
olives, oregano and salt and pepper. Sprinkle oil and vinegar over all. Let
stand 30 minutes.

Slip one quarter of the tomato mixture into each pita pocket, cut sandwich
in half and serve.

Description:
"These simple sandwiches go well with slices of fresh peeled oranges
sprinkled with fresh chopped mint and a dash of balsamic vinegar."
Source:
"Florida Tomato Committee"
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Per Serving (excluding unknown items): 392 Calories; 21g Fat (46.2%
calories from fat); 11g Protein; 43g Carbohydrate; 3g Dietary Fiber; 25mg
Cholesterol; 800mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1
1/2 Vegetable; 0 Fruit; 3 1/2 Fat.


Nutr. Assoc. : 26093 0 0 3566 0 0 0 0 4513 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000

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Miracle Red "French" Dressing

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Miracle Red "French" Dressing
Categories: salads/dressings
Yield: 8 servings

1/2 ts granulated gelatin
1 tb cold water
1/4 c boiling water
1/2 ts salt
1/2 c tomato juice
1/4 c white vinegar
1/8 ts garlic powder
= (or 1 garlic clove,
-crushed)
1 ds freshly-ground black pepper
1/4 ts dry mustard
1/2 ts Worcestershire sauce
Sugar substitute equal to 1
-tbspn s

Soften gelatin in cold water. Add boiling water; stir until dissolved.
Turn into a pint jar with all the remaining ingredients.

Cover tightly; shake thoroughly. Chill for a few hours before serving.
Stir occasionally to prevent gelling at bottom. Shake gently before using.

This recipe yields 8 servings. Serving size: 1 to 2 tablespoons.

Exchanges Per Serving: Up to 1/4 cup may be considered Free Food.

Nutrition Facts: Carbohydrates 1g; Protein 0g; Fat 0g; Calories 6;
Fiber 0.2g; Sodium 180mg; Cholesterol 0mg.

Comments: The miracle is that this delicious dressing is fat-free and will
not use up your Fat Exchanges. Try it as a marinade for flank steak
before grilling.

Note: Low-sodium diets: Omit salt. Substitute unsalted tomato juice.

Source:
""The Art of Cooking for the Diabetic" by Mary Abbott Hess"
S(Formatted for MC6):
"07-23-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"
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Per Serving (excluding unknown items): 4 Calories; trace Fat (3.7% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 192mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Mary Abbott Hess

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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Eggplant Caponata

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Eggplant Caponata
Categories: appetizers, vegetables, vegetarian
Yield: 6 servings

4 tb olive oil
1 md eggplant; cut in 1" cubes
1/2 c chopped celery
1/2 c chopped onion
1 clove garlic; minced
1 c tomato sauce; 8 ounce can
1 tb sugar
2 tb white wine vinegar
6 lg green olives; sliced
salt; to taste
black pepper; to taste
1 tb thyme; fresh
2 whole zucchini; cubed
2 tb capers
1 tb Italian Flat Leaf parsley
-(fresh); minced

Heat oil in wok. Add eggplant, celery, onion, and garlic. Stir-fry until
celery and onion are tender. Add remaining ingredients. Season to taste
with salt and pepper. cover and steam for 10 to 15 minutes, stirring
frequently. Serve hot as a vegetable accompaniment or cold as an
appetizer. As a vegetable, makes 6 servings. As an appetizer makes 8 to
10 servings.

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Per Serving (excluding unknown items): 133 Calories; 10g Fat (61.8%
calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 297mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Contributor: Vicky Shaw

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N3024^11477,N236^02054,N0^00000

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Somen Salad

Somen Salad

salads, japanese

2 tb sesame seed
1 tb sesame oil
4 tb Sugar
1 t Salt
2 tb rice vinegar
3 tb soy sauce
2 tb water
1 t hondashi
1 bn somen noodles

NOTE: Hondashi is a broth mix found in the oriental section of the store,
or just find an oriental market.

boil somen according to package directions. Garnish with egg, ham,
cucumber, green onion and lettuce. Mix all wet ingredients and dress
salad.

Contributor: Vicky Shaw

Preparation Time: 01:00


Per Serving (excluding unknown items): 1438 Calories; 55g Fat (33.2%
calories from fat); 13g Protein; 236g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 13146mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2
Vegetable; 11 Fat; 14 Other Carbohydrates.


Yield: 4 servings

** Exported from Now You're Cooking! v5.84 **

Broccoli Salad

Summers Here! So it's time for salads and lots of summer goodies. I thought I would start with some of my favorite Broccoli Salad. It's very versatile so change the ingredients around as supply demands. Such as dried cranberries for the raisins, or ham instead of bacon, perhaps that left over chicken from last night, not enough for a meal but just enough for the salad.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Broccoli Salad
Categories:
Yield: 0 servings

4 c broccoli; chopped and
-blanched
1/2 lb bacon; cooked and crumbled
1/2 c sunflower seeds, roasted
1/2 c raisins
1 sm red onion; chopped
1 c mayonnaise
2 tb cider vinegar; Spiced if
-available
2 tb sugar

Combine broccoli, bacon, sunflower seeds, raisins, and red onion. Then
combine the mayonnaise, vinegar, and sugar; mix well. Add to the broccoli
mixture, and refrigerate at least 1 hour.

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Per Serving (excluding unknown items): 3758 Calories; 339g Fat (77.4%
calories from fat); 98g Protein; 124g Carbohydrate; 19g Dietary Fiber;
270mg Cholesterol; 4966mg Sodium. Exchanges: 1/2 Grain(Starch); 11 Lean
Meat; 5 Vegetable; 4 Fruit; 38 1/2 Fat; 2 Other Carbohydrates.