Recipes Included On This Page Asparagus Frittata Avocado Gazpacho Avocado Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Asparagus Frittata Recipe By :James Bates of Hermiston, OR Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2/3 pound fresh asparagus -- trimmed & cut in 1" 1 medium onion -- chopped 2 teaspoons olive oil -- or canola oil 2 tablespoons minced fresh parsley 1 1/2 cups egg substitute 5 tablespoons shredded Parmesan cheese -- divided 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup shredded reduced fat Cheddar cheese In a saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. In a 10 inch ovenproof skillet, sauté onion in oil until tender. Add parsley and asparagus; toss to coat. In a bowl combine the egg substitute, 3 Tbsps. Parmesan cheese, salt and pepper. Pour over the asparagus mixture; cover and cook for 8-10 minutes or until eggs almost set. Sprinkle with remaining Parmesan. Place uncovered skillet in the boiler, 6 inches from the heat, for 2 minutes or until eggs are set. Sprinkle with cheddar cheese. Cut into quarters. Serve immediately. Makes 4 servings. Diabetic Exchanges: 2 lean meat, 1 vegetable. Source : "Light and Healthy Magazine, April-May 2002, p. 45" S(MC formatting by): "bobbi744@attbi.com" NOTES : You would never guess that egg substitute takes the place of eggs in this fun variation on a traditional frittata. Chock-full of fresh asparagus, this dish is perfect for a light springtime lunch or brunch. Contributed to the FareShare Gazette by Bobbie; 27 March 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 15g Fat (56.3% calories from fat); 16g Protein; 9g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 467mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 1/2 Fat.     * Exported from MasterCook * Avocado Gazpacho Recipe By :Elizabeth Luard Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 small perfectly ripe avocados 1/2 cucumber 1 green pepper -- hulled and deseeded 1 green chili -- hulled and deseeded 1 Spanish onion -- skinned 1 garlic clove -- peeled 1 pint cold pure water 1 teaspoon salt -- (5 ml) 1 small bunch fresh cilantro 1 lime -- juice of or 1 lemon To serve: 1/2 cup sour cream -- (125 ml) 1 lime -- quartered rough salt chilled tequila -- (optional) Skin, halve, and stone avocados. Roughly chop cucumber, pepper, chili, onion and garlic; put them in blender (or vegetable juicer, if available) with the water and process thoroughly. Strain, pressing well to extract all the juices. Return strained liquid to blender with avocado flesh, cilantro leaves (leaving a few for decoration), lime juice and salt. Process to puree, adjust seasoning, bearing in mind people will have their own salt and lime quarters. Serve chilled, topped with a dollop of sour cream, lime quarters and rough salt. Accompany with little glasses of tequila, either to sip with lime and salt, or to stir directly into the soup (optional). Comments The classic Spanish gazpacho relies on tomatoes for flavour and bread for thickening, but in this Mexican version, the rich flesh of the avocadoes provides both. Contributed to the FareShare Gazette by Art; 23 March 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 101 Calories; 6g Fat (50.9% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 552mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat.   * Exported from MasterCook * Avocado Salad Recipe By :Doug in BC Serving Size : 2 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 avocado -- firm ripe 1 tomato -- peeled I like Roma Just dump in boiling water -- then cold. 1 garlic clove -- minced 1/4 onion -- sliced 1 jalapeno -- seeded & chopped 1 lime -- juice of [about one tablespoon -- save the rest the lime for next time] Peel avocado, remove pit, chop fine. Peel tomato, remove most of seeds, chop into avocado. Sprinkle with the lime juice and a dash of salt. Chop the onion and pepper into the mess and add the garlic. Mix well and add about two tablespoons Miracle Whip or similar dressing, I have used everything, from French to vidalia onion....adds flavour and moisture. Let sit and meld, then serve over lettuce in a salad bowl, we prefer romaine, which does not back up like iceberg does, on us two at least. But then we are SO old, we will be on pablum soon. Oh, BTW, the Dr who invented Pablum, Dr. Allan Brown of Toronto, was the guy who brought me into the world!! My claim to fame (one of them) Contributed to the FareShare Gazette by Doug; 19 March 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 16g Fat (65.1% calories from fat); 3g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 1 Vegetable; 1/2 Fruit; 3 Fat.

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