Five Star Recipe Blog

1 servings
4 lg (2 1/2 x 2 1/2-inches) 1 1/2 ts Grated lemon rind
-graham crackers 1 Egg white
1 ts Margarine 1/2 c Instant nonfat dry milk
1 tb Granulated gelatin 2 tb Fresh lemon juice
1/2 c Cold water 1 1/2 ts Pure vanilla extract
- -Sugar substitute
2 c Plain low-fat yogurt -equivalent to
-Sugar substitute 1 tb Sugar
-equivalent to 3 Maraschino cherries,
1 tb Sugar -halved, or 6
- -small strawberries for
1/2 c Iced water -garnish

Put crackers in a plastic bag and tie top; crush with a rolling pin
or jar to make fine crumbs. Melt margarine in the bottom of a 8- or
9-inch round cake pan. Spread margarine evenly over bottom of pan.
Sprinkle crumbs evenly on bottom only; press gently. Chill in
refrigerator. Soak gelatin in cold water. Heat over boiling water
to dissolve the gelatin. Combine yogurt and first measure of
sweetener; beat at moderate speed with rotary beaters, adding
dissolved gelatin gradually. Chill until it is the consistency of
unbeaten egg whites. Meanwhile, place iced water, lemon rind, egg
white, and dry milk powder in a large bowl. Beat with rotary beaters
until soft peaks form. Add lemon juice, vanilla, and second measure
of sweetener. Beat at high speed until stiff. Fold into partially
set yogurt; blend very well. Spoon mixture on top of crumbs in pan.
Chill 4 hours or longer until set. To unmold, loosen around edge of
mold with thin spatula right down to bottom of pan. Place larger
plate upside down on top of mold. Turn plate and pan over; cover top
of pan for a few seconds with a hot cloth that has been run under hot
water and then rung out. Remove cloth and lift pan from mold. When
ready to serve, garnish with cherries or strawberries and cut into
six equal slices. 6 Servings 1 Serving: 1/6 Cake Nutritive values per
serving: 13 gm. carbohydrates; 8 gm. protein; 2 gm. fat; 104
calories; 0.3 gm. fiber; 124 mg. sodium; 6 mg. cholesterol Food
Exchange per serving: 1 Low-Fat Milk Exchange Low-sodium diets: This
recipe is suitable. From: The Art of Cooking For The Diabetic

From: Fred Mueller Date: 08-19-93

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6 Servings
1 tb Plain gelatin
1 c Sugar
1/4 ts Salt
4 Eggs; separated
1/2 c Key lime juice; strained
1/4 c Water
1 ts Grated key lime peel
1 c Heavy cream; whipped
1 Baked graham cracker crust

Mix the gelatin, half of the sugar and the salt in a saucepan. In
another

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Categories: Thai, Soups
Servings: 6

1 lb Medium shrimp
2 Sticks fresh lemongrass; OR
2 tb -Dried lemongrass
4 Kaffir lime leaves
- (fresh or dried) -OR-
1 tb -Finely grated lemon zest
1 1/2 qt Chicken stock
1 tb Fish sauce or salt to taste
3 tb Fresh lime juice or to taste
1 ts Thai chili paste
-(nam prik pow) OR see NOTE
15 oz Canned straw mushrooms; -OR-
12 md -Fresh mushrooms
3 Fresh hot green chilies
3 tb Cilantro

NOTE: The following mixture may be substituted for 1 teaspoon Thai chili
paste: 1/4 ts cayenne, 1/4 tsp sugar and 1/2 tsp oil

Wash, peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat
dry, cover and refrigerate. If using fresh lemongrass, cut each stick
into three 2 inch pieces–starting from rounded bottom end. Discard
straw-like top. Lightly crush the 6 pieces.

In a pan, combine lemongrass, lime leaves, stock, and shrimp shells.
Bring to boil. Lower heat and simmer gently for 20 minutes. Strain
stock, then add fish sauce, lime juice, and chili paste. Adjust fish
sauce and lime juice to taste. *Add more chili paste for more heat.

Drain straw mushrooms and add to stock. (If using fresh mushrooms,
quarter them and drop in lightly salted boiling water. Boil 1 minute.
Drain and add to stock.) **The soup can be prepared to this point
several hours ahead of time and stored in the refrigerator.**

Prepare garnish shortly before serving. Cut green chilies into fine
rounds. Wash and dry cilantro. Just before serving, heat the soup,
when it begins to boil, drop in peeled shrimp. Cook on medium heat for
2 minutes or just until shrimp turn opaque. Garnish with chilies and
cilantro leaves. Serve hot.

Source: Madhur Jaffrey’s _Far Eastern Cookery_

From: sehender@reed.edu (Sarah Henderson)

Source

4 Servings
6.00 Kiwifruit
0.50 lb Skinless, boneless chicken
-breasts
1.00 lg Red bell pepper
1.00 sm Red onion
16.00 Peeled shrimp

MMMMM——————–LIME-GINGER MARINADE————————-
6.00 T Lime juice
3.00 T Honey
2.00 T Rice wine vinegar
2.00 T Olive oil
1.50 t Chopped cilantro
1.00 t Grated ginger root
0.25 t Red pepper flakes

From the New Zealand Kiwifruit Marketing Board.

Peel kiwifruit and cut into quarters. Cut chicken into 16 1″ pieces.
Core and quarter pepper. Cut each quarter into four pieces. Peel and
quarter onion. Cut each quarter into four pieces. Toss chicken,
peppers and onions with Lime-Ginger Marinade. Marinate 1-2 hours in
refrigerator. When ready to cook, toss kiwifruit and shrimp with
other ingredients to coat with marinade. Divide ingredients among
eight skewers. Grill or broil, 3-4 minutes per side, turning skewers
once, until chicken and shrimp are cooked through. Makes 4 servings.

Lime-Ginger Marinade: Whisk all ingredients until combined.

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1 servings
1 ea garlic clove
1 ea onion
1/2 ea bell pepper
1 tb capers
1 tb chili powder
1 ts salt
1/4 ts pepper
1/4 ts cloves
1/4 ts allspice
10 ea ripe olives, pitted
3 ea tomatoes, chopped
1 butter or margarine
1 ea red snapper, 3-4 lb

Mince and brown in one cup olive oil the garlic, onion and bell pepper.
Next add capers, chili powder, salt, cloves, allspice, pepper, olives and
tomatoes. Place fish in baking pan or dish. Brush with melted butter or
margerine. Pour sauce over the fish and bake for 35 minutes at 375 degrees
or until flaky, basting 2 or 3 times. Also for: Any ole fish will do.
Suggestions: Try substituting another sauce. Recipe date: 11/28/87

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8 Servings
1.00 Whole Chicken - (abt 3 lbs);
-cut into 12 pieces,
Bone-in
2.00 ts Salt
2.00 ts Freshly-ground black pepper
0.50 c Olive oil
2.00 c Chopped onions
1.00 c Chopped green bell pepper
1.00 c Chopped celery
6.00 tb Minced garlic
3.00 tb Minced shallots
1.50 c Chopped andouille sausage -;
-(abt 12 oz)
3.00 c Uncooked long-grain white
-rice
1.50 c Peeled; seeded, chopped
-Italian plum
Tomatoes
1.00 tb Hot pepper sauce
9.00 Bay leaves
3.00 tb Emeril’s Essence; see * Note
0.50 ts Saffron threads
6.00 c Chicken stock
36.00 Littleneck clams; scrubbed
36.00 Mussels; scrubbed, debearded
18.00 md Shrimp - (abt 3/4 lb); in
-their shell
0.25 c Chopped parsley
=== PARMESAN HERB CROUTONS
-===
4.00 sl Stale white bread -; ( 8″ by
-8″ by 1″)
1.00 c Prepared mayonnaise
1.00 c Grated Parmesan cheese
0.25 Chopped Fresh herbs
Salt; to taste
Freshly-ground black pepper;
-to taste

* Note: See the “Emeril’s Essence Information” recipe which is
included in this collection.

Sprinkle the chicken pieces evenly with the salt and pepper. Heat the
oil in a large stock pot over high heat. Add the chicken and brown on
all sides, for about 4 minutes. Add the onions, bell peppers, celery,
garlic, shallots, sausage and rice and stir fry for 2 minutes. Stir
in the tomatoes, hot pepper sauce, bay leaves, Emeril’s essence and
saffron and simmer for 1 minute. Add the stock, stir well and bring
to a boil. Lower the heat, cover and simmer for 5 minutes. Add the
clams, and cook for 5 minutes. Add the mussels and shrimp, cover and
cook for 3 minutes. All of the clam and mussel shells should be
opened. Discard any that are still closed. For the croutons: Preheat
the oven to 400 degrees. Slice the bread lengthwise in half, making 8
large triangles. Combine the mayonnaise, Parmesan Cheese, herbs and
seasonings together. Spread the mixture onto the croutons and brown
in the oven until golden, about 3 to 4 minutes. Garnish with fresh
parsley and remove the croutons and place on the top of the paella.
This recipe yields 8 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2275 broadcast 03-11-1998) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

03-21-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Source

Two 2 lb. puddings.
From Special Writer Marilyn Kluger’s 11/25/92 “A Dickens of a Delight:
Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde
England” article in “The (Louisville, KY) Courier-Journal.” Pg. C7.
Typed for you by Cathy Harned.

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6 servings
2 lb Meaty chicken; (breast 1 c Carrot; coarsely chopped
-halves thighs, drumsticks) 1 md Onion; cut into sm wedges
Nonstick spray coating 1 cl Garlic; minced
1 c Mushrooms; sliced fresh 1 Bay leaf;
1 c Celery; sliced 2 tb Parsely, snipped
1 c Dry white wine; 1/4 ts Thyme; dried crushed

Remove the skin from the chicken. Rinse chicken; pat dry. Spray a
large cold skillet with non-stick spray coating. Preheat skillet
over medium heat. Brown chicken on all sides in hot skillet. Drain
fat from skillet. Season chicken lightly with salt and pepper. Add
mushrooms, celery, white wine, carrot, onion, garlic, bay leaf,
parsley, and thyme to the skillet. Bring to boiling; reduce heat.
Cover and simmer for 35 to 40 minutes or till chicken is tender and
no longer pink. Discard bay leaf. Transfer chicken and vegetables
platter; keep warm. For sauce, bring liquid in skillet to boiling.
Cook about 3 minutes or till reduced to 1/2 cup. Pour sauce over
chicken and vegetables. Makes 6 servings.

Food Exchanges per serving: 3 LEAN MEAT EXCHANGES + 1 VEGETABLE
EXCHANGE CHO: 68; PRO: 22: FAT: 6g; CAL: 187;

Source: Good Homes and Gardens Diabetic Cookbook

Brought to you and yours by Nancy O’Brion and her Meal-Master

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1 Pie
3 c Flour
1 c Shortening
1 ts Salt
1 ts Baking powder
2/3 c Water (iced)

Sift flour, salt and baking powder into a bowl and cut in
shortening with a pastry blender. Add ice water and mix lightly
until dough forms a solid mass. Chill. Roll out and line pie shell.
Trim edges and bake at
450 degrees for 15-20 minutes.

SOURCE: Grandma Hoffman’s cookbook that came with her stove.

Wonderful

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4 servings
1 lb Tofu
1/4 c Walnuts, chopped or ground
-in dry blender
2 md Onions, minced
1/2 c Quick-cooking oats
2 T Chopped parsley
1 t Dried basil
1/2 t Dill weed
1/2 t Garlic powder
1/2 t Thyme
2 T Soy sauce
1 T Corn starch
1/2 c Whole wheat flour
Vegetable oil, for browning
2 c Tomato or spaghetti sauce

Wrap tofu in cloth or paper towels for a few minutes to remove excess
water.

Mash and mix well with all ingredients except oil and tomato sauce.
Form into 24 small balls and flatten slightly as you place them in an
oiled baking dish.

Sprinkle a little oil on each. Bake at 375′F. for 20-25 minutes,
turning once to brown both sides. Spread tomato sauce over balls.
Bake at 350′F. for an additional 15-20 minutes. Serve over pasta or
on French bread as a sandwich.

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