Any, Recipes, Salad
Ingredients3 c. cooked rice (cooked in chicken broth)
1 lb. cooked, peeled, deveined shrimp (slice lg. shrimp in half lengthwise)
1 c. sliced celery
1/2 c. sliced green onions
1/2 c. mayonnaise
2 tbsp. ketchup
1 tsp. lemon juice
1/2 tsp. cream style prepared horseradish
1/2 tsp. prepared mustard
Preparation:
Combine rice, shrimp, celery and green onions in large mixing bowl. Blend mayonnaise, ketchup, lemon juice, horseradish, mustard, and hot sauce. Add to rice mixture. Toss and salt and pepper to taste. Serve on lettuce leaf. Garnish with lemon wedge and parsley.
Any, Beverage, Recipes
Ingredients4 tsp. instant tea
1/8 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. orange peel–For 1 cup dry mix:–16 tbsp. tea or 1 c.
1 1/2 tsp. cloves
6 tsp. cinnamon
6 tsp. orange peel
Preparation:
Measure 1 teaspoon. Add 1 cup boiling water. Let stand for 1 minute. Strain. Add sweetener. Low calorie. Makes 12 cups.
Any, Bread, Recipes
Ingredients1 1/4 c. all-purpose flour
1/2 c. sugar or sweetener
1/2 tsp. salt
1 tbsp. baking powder
2 c. extra fiber all-bran cereal
1 1/4 c. skim milk
1 egg or egg substitute
1/4 c. vegetable oil
1 c. raisins
Preparation:
Stir together flour, sugar, salt and baking powder. In large mixing bowl combine all-bran and milk. Let stand about 5 minutes. Add flour mixture and raisins. Stir only until combined. Spray 12 muffin pan cups with no-stick spray. Divide mixture into 12 cups. Bake at 400 degrees for approximately 20 minutes. For reduced calories, use 2 tablespoons sugar and 2 tablespoons of oil instead of above amounts.
Any, Jam or Jelly, Recipes
Ingredients2 tbsp. lemon juice
2 tbsp. water
2 c. fresh strawberries, or fruit of
your choice, washed & diced
Sugar substitute to equal 1 c. sugar
1 env. unflavored gelatin
1 1/2 tsp. Cornstarch
Preparation:
Combine lemon juice, water, gelatin and cornstarch in a saucepan. Heat slowly, stirring constantly, until gelatin and cornstarch dissolves. Add fruit to gelatin mixture. Heat to boiling point over low heat, stirring constantly. Boil berries 3 minutes. (Other fruit may take longer.) Remove from heat and add sugar substitute. Pour into heat proof jars and cover. Let set at room temperature until cooled. Store in refrigerator or freeze.
Any, Recipes, Seafood
Ingredients1 lg. onion, sliced 1/4 inch thick and separated in rings
1 1/2 c. milk
2 lb. med. raw shrimp, shelled
1/4 tbsp. salt
2 tbsp. flour, unsifted
1 egg
Oil
Preparation:
Combine onion rings and milk; let stand for 1-2 hours. Drain onions, reserving milk. Split shrimp along back vein cutting almost through the shrimp to make it lie flat. Remove the vein. Rinse shrimp; pat dry, then sprinkle on salt and flour, shaking off excess. Set aside. In a blender, combine egg, milk, 1 cup flour and 1/2 teaspoon salt. Whirl until smooth. Place wok in ring stand. Pour oil into wok to a depth of about 1 1/2 inch and heat to 350 degrees. Dip shrimp into batter. Drain and place into oil. Don’t crowd. Cook until crisp and browned, about 2 minutes. Remove with slotted spoon and drain on paper towel. Keep warm. Coat onion rings with batter; fry until crisp and brown, about 1 minute. Drain on paper towel. Sprinkle with salt and serve with the shrimp.
Any, Recipes, Soup
Ingredients2 parsnips
3 carrots
1 onion
1 lb. green split peas
3 qts. water
Salt& pepper
1 tsp. vinegar
1/4 c. parsley
Preparation:
Chop parsnips, carrots and onion. Rinse peas. Combine vegetables, peas and water in a soup pot. Bring to a boil, reduce heat to low, cover and simmer 1 hour. Add 2 teaspoons salt and 1/2 teaspoon pepper and simmer, uncovered until thickened, about 30 minutes. Stir in vinegar just before serving. Taste for seasoning. Scatter parsley over top. Fat – 2 grams, cholesterol – 6 grams, Calories – 247, sodium – 161 milligrams.
