Recipes Included On This Page Salmon Salad Sandwiches Sesame-Ginger Dressing - Vegan 3 pts Spinach Pilaf - Vegan 3 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Salmon Salad Sandwiches Recipe By : Yvonne Shust Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces cream cheese -- softened 1 tablespoon mayonnaise 1 tablespoon lemon juice 1 teaspoon dill weed 1/4 teaspoon salt 1/8 teaspoon pepper 7 1/2 ounces pink salmon -- drained, skin and bone removed 1/2 cup carrot -- shredded 1/2 cup celery -- chopped Lettuce leaves 2 whole wheat buns -- split In a mixing bowl, beat cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery; mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun. Serves 2. Source : "Taste of Home Magazine , April-May, 1996, p. 26" S(MC formatting by): "Joan G." NOTES : Yvonne's notes, "These are perfect to pack in your kids' lunch boxes when they can't face another boring sandwich. We love the salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch." Bobbie's Note: This was very good. It made enough for 3 very large sandwiches. 2nd Prize winner in Satisfying Sandwich Contest from Yvonne Shust, Shoal Lake, Manitoba, Canada Contributed to the FareShare Gazette by Bobbie; 21 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 483 Calories; 26g Fat (49.5% calories from fat); 30g Protein; 31g Carbohydrate; 4g Dietary Fiber; 104mg Cholesterol; 711mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat. * Exported from MasterCook * Sesame-Ginger Dressing - Vegan 3 pts Recipe By : Great Sauces & Dressings from The Carb-Conscious Vegetarian Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup soft tofu -- well drained 1 tablespoon tahini paste 1 tablespoon minced fresh ginger 1 tablespoon minced scallion 2 tablespoons fresh lemon juice 1 tablespoon low-sodium tamari soy sauce 1 tablespoon rice vinegar 2 tablespoons toasted sesame oil In a blender or food processor, combine the tofu, tahini, ginger, scallion, lemon juice, tamari, vinegar and oil. Blend until smooth. scraping down the sides of the container as needed. S(MC format by Chupa Babi): "12.27.05" NOTES : If smooth, creamy and loaded with flavor weren't enough to ask from a salad dressing, this one also provides protein and calcium, thanks to the tofu and tahini. Recipe from: Great Sauces and Dressings from The Carb-Conscious Vegetarian by Robin Robertson Contributed to the FareShare Gazette by Chupa; 26 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4 Calories; trace Fat (2.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 0 Other Carbohydrates. * Exported from MasterCook * Spinach Pilaf - Vegan 3 pts Recipe By : Great Food Without Fuss" by McCullough and Witt Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons olive oil -- or unsalted butter 3 bunches spinach -- washed and stems trimmed or two 10-ounce bags of spinach leaves 2 teaspoons salt 1 large onion -- diced 1 tablespoon ground cumin 1 teaspoon ground cardamom 1 teaspoon ground coriander 1 teaspoon ground turmeric 2 cups cooked rice -- preferably basmati 2 tomatoes -- seeded and diced In a large skillet over medium-high heat, melt 2 tablespoons butter. Saute spinach with salt just until leaves are wilted. Drain off excess liquid; reserve spinach. Wipe out skillet and melt remaining 2 tablespoons butter over medium-high heat. Saute onion until lightly browned, about 5 minutes. Reduce the heat to medium-low, add cumin, cardamom, coriander and turmeric and stir to combine. Add cooked rice, tomatoes and reserved spinach; cook, stirring gently to combine, just until the rice is warmed through. Serve warm. Makes 6 servings. 13 MINUTES; 5 minutes to make, 8 minutes to cook. Source : "Detroit News: May. 19, 2005" S(MC format by Chupa Babi): "01.05.05" NOTES : You can substitute frozen chopped spinach (two 10-ounce packages), thawed and squeezed dry, although the dish will not have as vibrant a color. Also, if fresh tomatoes are not in season, use the equivalent amount of canned plum tomatoes. Recipe By: "Great Food Without Fuss" by Frances McCullough and Barbara Witt (Henry Holt and Co., 1992). Contributed to the FareShare Gazette by Chupa; 24 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; 10g Fat (46.4% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 730mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat.

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