Recipes Included On This Page Taco Cheese Appetizer Taramosalata 1 Taramosalata 2 Taramosalata 3 Tequila Turkey Tex-Mex Beef Stew Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Taco Cheese Appetizer Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Cheese Cottage Cheese Cream Cheese Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 oz. cream cheese 8 oz. cottage cheese 1 pkg. taco seasoning mix cheddar cheese -- finely grated finely chopped vegetables of your choice (red and green peppers, cauliflower -- broccoli, scallions) Combine cream cheese, cottage cheese and seasoning until smooth. I find the food processor works best. Spread on a serving dish. Sprinkle to cover with cheese. Sprinkle vegetables over top. Use as a tortilla chip dip. Posted on FareShare 10-7-98 by Connie Garlitz <CGarlitz@aol.com> This is a cold appetizer my family really enjoys. When you choose your vegetables keep in mind color as well as taste. Connie - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Taramosalata 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Fish Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup smoked cod roe 1 cup olive oil 1 clove garlic 2 Tbsp lemon juice 2 Tbsp chopped parsley 1 Tbsp finely chopped onion (or -- (or more to taste) freshly milled black pepper TARAMOSALATA-1 Greek smoked fish-roe pate The word Taramosalata means fish egg salad in Greek. (1) Cover cod roes for a few minutes in boiling water to loosen skins, then peel them. (2) Crush garlic and rub around a mixing basin (bowl). Discard garlic. (3) Dice roe, add 2 Tbsp oil, and stand for 15 minutes to soften. (4) Pass roe through sieve into garlic-rubbed basin and beat until smooth. (5) Add half the lemon juice, gradually beat in the rest of the oil, adding the remainder of the lemon juice at the half-way stage. (6) Stir in the chopped onion, parsley and black pepper to taste. (7) Chill and serve. Serves 6. NOTES This recipe can be made with any kind of fish roe. Greeks sometimes add 1/2 cup of cooked potatoes. The only tricky bit comes in adding the oil: you should do it a little at a time like preparing mayonnaise, and be careful not to let the oil separate. If it does begin to separate, add another dash of lemon juice. Taramosalata will keep for about a week under refrigeration. RATING Difficulty: moderate. Time: 40 minutes off and on. Precision: approximate measurement OK. Posted on FareShare 10-98 by Grazie Adams<GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Taramosalata 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Fish Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jar Tarama fish roe 2 small onions -- finely grated 1 cup olive oil Juice of 2 lemons 10 slices stale white bread Remove crusts from bread. Soak bread in water and drain well. Put fish roe, onion, olive oil, lemon juice and bread in a blender and mix for a few seconds. Chill. Serve with crackers or a crusty bread, or as a side dish. Tarama or leftover Taramosalata can be frozen. Posted on FareShare 10-98 by Grazie Adams<GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Taramosalata 3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Fish Potatoes Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jar Taramosalata roe 1 1/2 cups Wesson oil 6 ounces lemon juice 20 slices stale bread 1 small boiled potato 1 medium onion -- finely minced Soak bread in water. Remove crusts and squeeze out excess water. Place bread, roe, and potato in blender and blend till smooth. Add lemon juice slowly, the oil a few drops at a time until mixture acquires a uniform consistency. Add onion last. Posted on FareShare 10-98 by Grazie Adams<GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tequila Turkey Recipe By : Flavorful Seasons Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Onions Poultry Spirits Turkey Volume 1, Oct. '98 Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds turkey breast filets 1/2 cup lemon juice 2 tablespoons olive oil 1/4 cup tequila 2 garlic cloves -- minced 1 small onion -- thinly sliced 1/4 cup minced red pepper Combine the turkey with the marinade ingredients. Marinate for at least 2 hours or up to 48 hours. Prepare an outside grill with an oiled rack set 4" above the heat source. On a gas grill, set the heat to high. Grill the turkey for 3 to 4 minutes on each side until it is white throughout. Serving size: 3-4 oz Enjoy the flavors of this tipsy turkey. Exchanges: Very Lean Meat Exchange 4 Calories - 151 Calories from Fat , 26 Total Fat -- 3g Saturated Fat -- 1g Cholesterol -- 75mg Sodium -- 48mg Carbohydrate --1g, Dietary Fiber -- 0g, Sugars -- 1g Protein -- 27g Recipe for Wednesday, 5/13/98 With summer approaching, it's time to get the outside grill going again. This week's recipes are an array of grilled delights from the Flavorful Seasons Cookbook that will keep your family and friends begging for those summer barbecues. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Copyright © 1998 American Diabetes Association MC formatted using MC Buster 2.0f & SNT on 5/16/98 by Barb at PK osted on FareShare by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tex-Mex Beef Stew Recipe By : http://www.diabetes-self-mgmt.com/dir_rec.html Serving Size : 6 Preparation Time :0:00 Categories : Beef Beer Carrots Main Dishes Onions Peppers Stews Volume 1, Oct. '98 Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean round stead -- trimmed and cut -- into 1-inch cubes 1 1/4 cups water 1 large baking potato -- cubed 2 carrots -- sliced 1/2 cup light beer 1 red bell pepper -- chopped 1/3 cup chopped fresh cilantro 1 can chopped tomatoes -- (16 ounces) 1 onion -- chopped 1 clove garlic -- chopped 1 jalapeno pepper -- seeded and chopped -- (optional) 2 teaspoons dried oregano 1 1/2 teaspoons chili powder 1/2 teaspoon beef-flavored bouillon granules 2 tablespoons flour 2 tablespoons water Saute round steak in a large Dutch oven until seared on all sides, about 3 to 4 minutes. Add remaining ingredients except for flour and 2 tablespoons water. Mix well and bring to a boil. Cover and reduce heat to simmer; cook 1 hour until meat is tender, stirring occasionally. Combine flour and 2 tablespoons water, stirring to make a smooth paste. Gradually add paste to meat mixture and cook until thickened and bubbly, stirring frequently. Preparation time: 15 minutes Cooking time: 1 hour, 15 minutes Yield: about 6 cups Per Serving: Calories: 184 Carbohydrates: 16 g Protein: 20 g Fat: 4 g Saturated Fat: 1 g Soduim: 282 mg Fiber: 2 g Serving size: 1 cup Exchanges per serving: 1 starch 2 lean meat from JANUARY / FEBRUARY 1997 MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98 Posted on FareShare 10-13-98 by J Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -

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