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.
Any, Recipes, Salad
Ingredients10 c. cabbage
1 sm. jar pimento
1/2 tsp. mustard seed
1 1/2 tsp. celery seed
4 tbsp. onion flakes
1 pt. white vinegar
Artificial sweetener to equal 2 1/2
c. sugar
1/2 tsp. turmeric
1 tsp. Salt
Preparation:
Grate or chop cabbage and pimento pepper. Mix remaining ingredients and heat mixture until it comes to a boil. Cool, then pour over cabbage mixture. Store in covered jars in refrigerator. Will keep for several weeks.
Any, Recipes, Seafood
Ingredients1 pkg. frozen broccoli, chopped
1 can water packed tuna, drained
2 c. spiral colored noodles
1/4 c. onions, chopped
1/4 c. bell pepper, chopped
Salt and pepper to taste
1/2 c. mayonnaise (lite)
Preparation:
Boil noodles in an extra amount of water until tender. As you drain the noodles, pout the hot water over the broccoli and set aside. In another bowl, mix onion, pepper, tuna, and noodles. Add mayonnaise, salt and pepper. Drain and squeeze liquid from broccoli and add to mixture. Spoon salad onto a lettuce leaf and add a tomato slice.
Any, Recipes, Seafood
Ingredients1 (7 oz.) water packed tuna
1/2 c. celery, chopped
1/2 c. peeled cucumber, chopped
Low calorie Italian dressing
1 c. cottage cheese
1 tbsp. lemon juice
4 slices pineapple (in it’s own juice)
4 slices tomato
Lettuce
Preparation:
Drain tuna well and break up with fork. Add celery, cucumbers and lemon juice. Toss mix with enough dressing to moisten. Set pineapple on lettuce. Top with tuna. Add cottage cheese and tomato.
