⅔ cup cottage cheese ½ cup evaporated skimmed milk ½ cup sliced mushrooms ¾ cup chicken bouillon ¾ cup tomato juice 2 tablespoons chives ½ teaspoon paprika ⅛ teaspoon cayenne pepper ⅛ teaspoon nutmeg 4 ounces cooked chicken, diced 2 tablespoons chopped pimento
Combine cottage cheese, milk, and mushrooms in blender container; process at low speed until mixture is smooth. Add bouillon, tomato juice, chives, paprika cayenne pepper, and nutmeg; process at low speed until mixture is smooth. Pour into saucepan. Stir over low heat just tunic mixture comes to a boil. Add chicken and pimento. Heat. Divide evenly. Makes 2 lunches servings.
Combine all ingredients, except mushrooms and sweetener. Cook over low heat, uncovered, 5 minutes. Add mushrooms. Cook 5 minutes longer. Stir in sweetener. Use with meat. Divide evenly. Makes 6 servings, about ⅓ cup each.
In small saucepan, sprinkle gelatin over 1/2 cup tomato juice to soften. Stir over low heat until gelatin dissolves. Stir in remaining tomato juice, vinegar, sweetener, salt, and hot sauce. Chill until syrupy. Fold in asparagus, celery, and pimento. Spoon into a 1-quart mold. Chill until firm. to serve: Unmold on lettuce leaves. Divide evenly. Makes 4 servings.
⅔ cup cottage cheese ½ cup evaporated skimmed milk ¾ cup chicken bouillon ¾ cup tomato juice 2 tablespoons chives ½ teaspoon paprika ⅛ teaspoon cayenne pepper ⅛ teaspoon nutmeg 2 tablespoons chopped pimento 4 ounces drained, canned salmon, flaked
Combine cottage cheese and milk in blender container; process at low speed until mixture is smooth. Add bouillon, tomato juice, chives, paprika, cayenne pepper, and nutmeg. Cook over low heat, stirring constantly, until mixture comes to a boil. Stir in pimento and salmon. Cook 3 minutes longer. Divide evenly. Makes 2 luncheon servings.
8 ounces drained, canned salmon 2 medium eggs, separated ½ cup skim milk ¼ cup finely chopped celery 2 tablespoons dehydrated onion flakes 2 tablespoons finely chopped fresh parsley 1 teaspoon salt ⅛ teaspoon pepper ¼ teaspoon paprika 2 medium eggs, hard-cooked and sliced
Mash salmon. Beat egg yolks with milk. Add celery, onion flakes, parsley, salt, and pepper. Stir into salmon; mix well. Beat egg whites until stiff but no dry. Gently fold into salmon mixture. Spoon into a nonstick, 9x5x3-inch loaf pan. Sprinkle with paprika. Bake at 350°F (moderate oven) for 45 minutes, or until firm. Garnish with sliced eggs. Divide evenly. Makes 4 luncheon servings.
Ingredients: (4 pers.) 1 large head of cauliflower Water Salt 1 packet frozen peas 2 hardboiled eggs
Sauce: 1 tablespoon margarine 2 tablespoons flour 1-2 teaspoons curry approximately 3 dl vegetable broth 1 egg yolk ½ dl cream 1½ hg frozen shrimp salt white pepper cut dill
Preparation: 1. Clean the cauliflower head and cook it until just and evenly soft in lightly salted water. 2. Fry margarine and curry for the sauce, stir in the flour, and dilute with vegetable broth a little at a time. Let the sauce cook for a few minutes. 3. Heat the sauce with the egg yolk stirred in the cream. Mix in the prawns and take the pan off the heat. Season to taste. 4. Place the cauliflower on a heated plate and pour the curry sauce over it. Sprinkle with dill. 5. Garnish with halved hard-boiled eggs and peas.
Approximately 325 calories per portion.
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1 cup Tomato Sauce Italiano (below), divided 1½ cups (10-ounce package) frozen chopped spinach 16 ounces cooked, dried soybeans
Bring ½ cup Tomato Sauce Italiano to a boil in a saucepan. Add spinach. Simmer covered, 5 minutes, or until spinach is cooked. Add remaining Tomato Sauce and soybeans. Cook over low heat for 5 minutes, or until heated throughout. Makes 2 dinner servings.
TOMATO SAUCE ITALIANO
4 cups mixed vegetable juice 2 tablespoons wine vinegar 2 packets beef broth and seasoning mix or 2 beef bouillon cubes 1 tablespoon onion powder Artificial sweetener to equal 4 teaspoons sugar 5 peppercorns 1 small garlic clove, minced 1 teaspoon basil leaves ½ teaspoon chili powder
Combine all ingredients in a saucepan. Bring to a boil; reduce heat, and cook over low heat, stirring frequently, for 40 minutes, or until mixture is reduced by half. Divide evenly. Makes 4 servings, about ½ cup each.
1 envelope unflavored gelatin 1 ¼ cups cold water, divided Artificial sweetener to equal ¼ cup sugar ½ teaspoon salt ¼ cup vinegar 1 tablespoon lemon juice 2 cups finely shredded red cabbage, divided 1 cup chopped celery 1 tablespoon chopped pimento Parsley, to garnish
In small saucepan, sprinkle gelatin over 1/2 cup cold water, to soften. Add artificial sweetener and salt. Stir over low heat until gelatin is dissolved. Remove from heat. Add remaining water, vinegar, and lemon juice. Chill until syrupy. Fold in 1 cup of the cabbage, celery, and pimento. Spoon into a 1-quart mold. Chill until firm. Unmold, garnish with parsley and remaining 1 cup of cabbage. Divide evenly. Makes 4 servings.
¼ cup dehydrated onion flakes ¼ cup onion bouillon 2 cups cooked eggplant 1 medium green pepper, finely chopped 2 medium tomatoes, chopped Artificial sweetener to equal 1 teaspoon sugar 1 garlic clove, minced 2 tablespoons lemon juice 2 teaspoons salt Lemon slices, to garnish Nutmeg, to garnish
Combine onion flakes and bouillon. Let stand 5 minutes. Combine onion mixture, eggplant, green pepper, tomato, sweetener, and garlic in blender container; process at medium speed until mixture is pureed. Transfer to skillet. Cook over very low heat, stirring occasionally, 20 minutes. Chill. Add lemon juice and salt; garnish with lemon slices and sprinkle with nutmeg. Divide evenly. Makes 6 servings.