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Archiver > CRF > 2003-05 > 1051892994


From: Patty Jo Allen <>
Subject: [CRF] 4 Recipes for Friday
Date: Fri, 02 May 2003 09:37:22 -0700


Mini-Quiches
Salmon Fettuccini
Sichuan Green Beans
Lemon Torte

serves 6 to 8.
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Appetizer
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Mini-Quiches

24 pre-made mini-quiche cups or 1 15-oz. package pie crusts
2 cups grated Swiss cheese
2 Tbsp. green onion, chopped
2 eggs
1/2 cup milk
1/4 tsp. ground nutmeg
Pinch of salt

If using pre-made quiche cups, place in greased mini-muffin pans.
If using pie-crust allow frozen pie crust to thaw, the roll out
and cut 12 rounds out of each piece with a 2-inch round cookie
cutter. Place each round in a greased muffin tin. Combine cheese,
green onion, eggs, milk, ground nutmeg and salt and mix well. Pour
batter into each muffin and fill 2/3 of the way full. Bake for 30
minutes at 375 degrees.

The Skinny: Use low fat cheese and milk and your favorite egg
substitute.
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Main Course
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Salmon Fettuccine

1 pound uncooked fettuccine
2 zucchini, sliced
1 cup fresh mushrooms, sliced
1/4 cup butter
2 Tbsp. flour
1 and 1/2 cups milk
1 and 1/2 cups fresh cooked salmon, flaked
1 10-oz. package frozen peas
1/2 tsp. oregano
1 Tbsp. fresh parsley, chopped
Salt and pepper to taste

Cook fettuccine according to package instructions. Saute zucchini
and mushrooms in butter. Combine flour and milk and add to zucchini
and mushrooms. Stir until thickened. Add salmon, peas, oregano,
parsley and salt and pepper to taste. Serve over fettuccine.

The Skinny: Use low fat milk.

Sichuan Green Beans

1 pound fresh green beans, washed and trimmed
1 Tbsp. sesame oil
2 garlic cloves, minced
2 Tbsp. sweet onion, chopped
1 Tbsp. fresh ginger, minced
2 Tbsp. soy sauce
Salt and pepper to taste
Crispy rice noodles for garnish

Place green beans in a steamer and steam until crisp-tender. Meanwhile
saute garlic, onion and ginger in sesame oil for 2 - 3 minutes. Add
green beans, soy sauce and salt and pepper and cook 2 - 3 more minutes.
Remove from heat and sprinkle with rice noodles.

The Skinny: Use low sodium soy sauce.
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Dessert
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Lemon Torte

1 package (18 and 3/4-oz.) yellow cake mix
3 eggs
1/3 cup butter, softened
1/2 cup water
1/4 cup lemon juice

Filling:
1 can (14-oz.) sweetened condensed milk
1/2 cup lemon juice
2 cups whipped cream

Combine cake mix, eggs, butter, water and lemon juice and beat well.
Place in 2 greased 8-inch cake pans. Bake for 25 minutes at 375 degrees.

Allow cake to cool. Meanwhile, combine filling ingredients and mix well.

When cake is completely cooled, slice each one in half lengthwise. Place

filling in between each layer of cake to create a torte. Slice and
serve.

The Skinny: Use your favorite egg substitute.
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Grocery List
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24 pre-made mini-quiche cups or 1 15-oz. package pie crusts
2 cups grated Swiss cheese
2 Tbsp. green onion, chopped
5 eggs
2 cups milk
1/4 tsp. ground nutmeg
1 pound uncooked fettuccine
2 zucchini, sliced
1 cup fresh mushrooms, sliced
2/3 cup butter
2 Tbsp. flour
1 and 1/2 cups fresh cooked salmon, flaked
1 10-oz. package frozen peas
1/2 tsp. oregano
1 Tbsp. fresh parsley, chopped
1 pound fresh green beans, washed and trimmed
1 Tbsp. sesame oil
2 garlic cloves
2 Tbsp. sweet onion, chopped
1 Tbsp. fresh ginger, minced
2 Tbsp. soy sauce
Crispy rice noodles for garnish
1 package (18 and 3/4-oz.) yellow cake mix
3/4 cup lemon juice
1 can (14-oz.) sweetened condensed milk
2 cups whipped cream




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