Recipes Included On This Page Jean's Super Salad with Ginger-Citrus Dressing Jellied Moose Nose Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Jean's Super Salad with Ginger-Citrus Dressing Recipe By :Jean Carper - Eat Smart Serving Size : 1 Preparation Time :0:20 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Salad: 1 cup romaine lettuce -- in bite-size pieces 1 cup spinach -- in bite-size pieces 1/2 cup cauliflower pieces 1/2 cup red onion -- sliced 1/2 cup red cabbage -- shredded 1/2 cup chickpeas -- (garbanzos) drained and rinsed 1 orange -- peeled, sliced or in chunks 1/2 cup strawberries -- sliced 2 tablespoons dry-roasted unsalted peanuts 1/4 cup crumbled blue cheese Dressing: 1/2 cup orange juice 2 tablespoons rice vinegar -- or white vinegar 2 tablespoons olive oil 2 cloves garlic -- crushed 1 teaspoon reduced-sodium soy sauce 1 teaspoon grated ginger root 3/4 teaspoon ground cumin Salad : Toss all in a large bowl with 1/4 cup dressing. Serve. Dressing : Whisk all. Makes 1/4 cup (12 tablespoons) Makes 1 serving. This is easily doubled. Source : "USA Weekend, August 31, 2003" S(mastercook formatting by): "bobbi" NOTES : Cure Your Deficiency. Your fruit-and-vegetable deficiency, that is, Did you know adults should eat 7-9 servings a day? Eating fruits or vegetables every day reduces deaths from liver, stomach and lung cancer by 20% to 35% according to new Japanese research. Eating lots of fruits and vegetables as a child cut the risk of cancer as an adult by almost 40%, a new British study reports. A Meal That Really Delivers: Here's an easy way to get your 7-9 servings of fruits and vegetables all in one big salad. Just select ingredients that suit our tastes from each category, toss with your favorite dressing and serve. The amounts feed one person: for more simply multiply amounts. Use a really big bowl! The fruits and vegetables provide a total of 200-250 calories. Add a little protein for a more complete main course. 1. Start with 2 cups greens: spinach, romaine, Boston leaf or Bibb lettuce, arugula, watercress, mixed gourmet greens. 2. Add 1/2 cup of any 3-4 vegetables: red or green onions, carrots, cauliflower, green beans, broccoli, tomatoes, peas, bell peppers, radishes, celery, red or green cabbage, turnips, corn, cucumbers, avocado (this choice is more caloric than most), artichoke hearts, chickpeas, white beans or black beans, rinsed 3. Add 1/2 cup of any 2-3 fruits: apple, pear, orange, grapefruit, strawberries, blueberries, red or purple seedless grapes, raspberries, figs, mango, kiwi, canned mandarin oranges, drained 4. Optional: 2 tablespoons nuts or seeds: walnuts, pecans, almonds, dry-roasted peanuts, hazelnuts, sunflower or pumpkin seeds. 5. Optional: 1/4 cup cheese: feta blue, cheddar, Swiss, parmesan, mozzarella, goat, pepper jack, brie 6. Optional 2-3 ounces poultry, fish or egg: chicken or turkey white meat, salmon or tuna - fresh or canned, hard-boiled egg. 7. Optional: herbs, to taste; basil, cilantro, lemongrass, tarragon, mint, parsley. Contributed to the FareShare Gazette by Bobbie; 2 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1048 Calories; 53g Fat (43.8% calories from fat); 38g Protein; 116g Carbohydrate; 28g Dietary Fiber; 25mg Cholesterol; 738mg Sodium. Exchanges: 4 1/2 Grain (Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fruit; 9 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Jellied Moose Nose Recipe By :Northern Cookbook; 1967 Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 upper jawbone of a moose 1 onion -- sliced 1 garlic clove 1 tablespoon mixed pickling spice -- (15 mL) 1 teaspoon salt -- (5 mL) 1/2 teaspoon pepper -- (2 mL) 1/4 cup vinegar -- (50 mL) Cut the upper jawbone of the moose just below the eyes. Put into a large pot of boiling water and boil about 45 minutes. Remove and chill in cold water. Pull out all the hairs (these will have been loosened by the boiling and should be easy to pluck out). Wash thoroughly until no hairs are left. Put the nose into a pot and cover with fresh water. Add onion, garlic, spices and vinegar. Bring to a boil, then reduce the heat and simmer until the meat is tender. Leave to cool overnight in the liquid.* When cool, take the meat out of the broth. Remove and discard the bones and cartilage. There will be two kinds of meat: white meat from the bulb of the nose and thin strips of dark meat from along the bones and jowls. Leave to cool until the jelly has set. Slice; serve cold. *Hallie's note: In the interest of food safety I would only leave this until it had cooled sufficiently to refrigerate. Even though it has vinegar in it I would worry about leaving it overnight at room temperature. From Northern Cookbook; edited by E. A. Ellis; Information Canada; 1967. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 57 Calories; trace Fat (2.9% calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2137mg Sodium. Exchanges: 0 Grain (Starch); 2 Vegetable; 0 Fat; 0 Other Carbohydrates.

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