Gin and Tonic, Low-Calorie Deviled Eggs

12 hard-cooked eggs
1 medium cucumber
6 radishes
4 tablespoons minced onion
¼ cup imitation mayonnaise
1 teaspoon dillweed
2 tablespoons chopped dill pickle

Peel hard-cooked eggs and slice in half lengthwise; remove yolks and set aside for later use (see note, below). Peel cucumber, split in half, scoop out seeds and discard; dice cumber flesh.

Trim radishes and dice. Mix cucumber, radishes, onion, imitation mayonnaise, dillweed, and chopped picked together; if desired, add hot sauce or curry powder for stronger flavor. Spoon mixture into cooked egg whites and serve.

Note: Egg yolks are not extraordinarily high in calories; the average egg contains only 80 calories, and most of the deviled egg recipes in this section contain only 50-60 calories per deviled egg half.

However, egg yolks are high in cholesterol, and using the yolkless recipe above eliminates cholesterol altogether and reduces the number of calories per deviled egg half to about 20.

Leftover yolks may be crumbled and added to casseroles and salads or sprinkled over soups or cooked green vegetables when calories and cholesterol are of little concern.


Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Brown Derby Black Bottom Pie


Knox Gelatine, Inc.; 1963

Noodle Pudding

1 pound wide noodles
1 quart buttermilk
¼ pound butter or margarine, melted
½ cup golden raisins
½ cup sugar
6 eggs, slightly beaten
⅓ cup brown sugar
⅔ cup cornflakes, crumbled
⅓ cup pecans, chopped
2 tablespoons butter

Preheat oven to 350°. Cook noodles in boiling, salted water; drain. Combine noodles, buttermilk, eggs, melted butter, raisins and sugar. Pour into one 9×14-inch or two smaller well-greased baking dishes. Bake 30 minutes. Cool. Wrap to freeze. On serving day: Bake casserole 15 minutes in a 350° oven. Meanwhile, mix brown sugar, cornflakes and nuts; sprinkle on top of casserole and dot with 2 tablespoons butter. Return dish to oven for 15 minutes more, until topping is browned.

Serves: 24
Preparation time: 1 hr., 20 min.
Approximate calories per serving: 195


SUGGESTED MENU
Romaine Salad
Roast Chicken
Broccoli
Noodle Pudding
Prune Whip


©1973 Curtin Publications, Inc., New Yor, N.Y. Printed in U.S.A.

Saengseon gwa Seu-Jeon (Fried White Fish and Prawns)

4 servings

You will need
¾ lb. white meat fish fillets, cut into thin slices
8 prawns, shelled and deveined, with tail retained. Cut lengthwise and open out.
2 eggs, lightly beaten
3 tablespoons flour, sifted
pinch of salt
a little pepper
3 tablespoons sesame oil
Vinegar Soy-Sauce

Sprinkle salt and pepper over fish and prawns. Dredge with flour, dip in beaten eggs and brown both sides lightly in sesame oil.

Serve hot with Vinegar-Soy Sauce.

Vinegar-Soy Sauce
2 tablespoons soy sauce
1 tablespoon vinegar
dash of monosodium glutamate
a little lemon juice

Mix all ingredients well.


© Shufunotomo Co., Ltd., Japan 1974

Strawberry Delight

1 envelope strawberry flavored low-calorie gelatin
1 cup canned skimmed evaporated milk
Artificial sweetener to equal 2 tablespoons sugar
1 cup fresh or frozen unsweetened strawberries, sliced
½ teaspoon vanilla

Prepare gelatin according to package directions; chill until set. Put milk, bowl and beaters in freezer for about 1 hour – milk should be icy. Add 1/2 sugar substitute to strawberries (if frozen berries are used, they should be partially thawed.) Beat milk with vanilla and remaining sugar substitute at high speed until stiff peaks form. Quickly whip gelatin and strawberries together. Fold gelatin into whipped milk and mix gently until no white streaks remain. Taste for sweetness and add more sugar substitute if desired – use caution as too much sugar substitute becomes bitter tasting.

Serves: 4
Preparation time: 2 HR.
Approximate calories per serving: 60


SUGGESTED MENU
Broiled Turbot
Marinated Cucumbers
Asparagus Spears
Strawberry Delight


©1973 Curtin Publications, Inc. New York, N.Y. PRINTED IN U.S.A.

Turkey-Stuffed Mushrooms

15 large mushrooms
1 ½ pounds ground turkey
2 tablespoons chopped parsley
1 carrot, shredded
2 tablespoons dried minced onions
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon celery salt
2 cups chicken broth
1 tablespoon catsup
1 tablespoon steak sauce

Heat oven to 375°. Gently wash and dry mushrooms. Reserve caps; remove stems and finely chop. Combine ground turkey, mushroom stems, parsley, carrot, onions, salt, pepper and celery salt. Place a mound of mixture on each mushroom cap. Arrange in a lightly-greased baking dish. Pour chicken broth in pan. Bake for 30 to 40 minutes until done. Blend catsup and steak sauce and brush tops of turkey mixture 5 minutes before completion of cooking.

Serves: 5
Preparation time: 1 HR.
Approximate calories per serving: 165


SUGGESTED MENU
Celery and Cucumber Sticks
Turkey-Stuffed Mushrooms
Steamed Broccoli
Fresh Pineapple


©1973 Curtin Publications, Inc., New York, N.Y. PRINTED IN U.S.A.

Orange Chicken

2½ to 3 pound chicken, cut up
1 teaspoon curry powder
Salt
½ cup fresh or reconstituted frozen orange juice
¼ cup brown sugar
¼ cup honey
3 tablespoons prepared mustard
2 oranges, peeled and separated into segments

Heat oven to 375°. Rub chicken with curry powder. Sprinkle with salt. Combine orange juice, brown sugar, honey and mustard in a saucepan and simmer 5 minutes. Pour sauce over chicken in a baking pan and bake for 30 minutes. Turn chicken, baste with sauce and bake another 20 to 25 minutes. Add orange segments, heat 3 to 4 minutes longer and serve.

Serves: 4
Preparation time: 1 Hr., 15 min.
Approximate calories per serving: 325


SUGGESTED MENU
Orange Chicken
Rice with Cashew Nuts
Tomato-Avocado Salad
Peppermint Pie
Note: Curried dishes are often complimented with coconut, raisins, peanuts, chutney or kumquats.


©1973 Curtin Publications, Inc., New York, N.Y. PRINTED IN U.S.A.

Finnan Haddie

½ cup chopped onion
2 pounds finnan haddie
1 cup light cream
2 tablespoons butter
Several sprigs fresh dill weed

Preheat oven to 350°. Place bed of chopped onion in a baking dish and arrange pieces of finnan haddie on top. Pour light cream over the fish and dot each with several pieces of butter. Bake 40 to 45 minutes – until fish flakes easily when tested with a fork. Decorate each piece of fish with a sprig of fresh dill weed.

Serves: 6
Preparation time: 50 min
Approximate calories per serving: 250


SUGGESTED MENU
Mixed Green Salad
Finnan Haddie
Parsley Potatoes
Deep Dish Apple Pie


©1973 Curtin Publications, Inc. New York, N.Y. PRINTED IN U.S.A.

Baked Stuffed Potatoes

15 baking potatoes
⅔ cup sour cream
⅓ cup milk
⅓ cup butter or margarine
Salt and pepper
¼ cup chopped onion
3 strips bacon, crisply fried and crumbled
1/4 cup shredded Cheddar cheese
8 stuffed green olives
2 tablespoons chopped pimento
2 teaspoons horseradish

Preheat oven to 400°. Scrub potatoes, prick with a fork to allow steam to escape and bake 1 to 1 ¼ hours until done. Cut thin slice from tops of potatoes. Leaving a thin wall, scoop out insides and mash with sour cream, milk and all but 1 tablespoon butter. Season with salt and pepper. Divide mashed potatoes into 5 equal portions. Portion 1: Add onions, sauteed in reserved butter. Portion 2: Add bacon. Portion 3: Add cheese. Portion 4: Add 6 chopped olives (reserve 2 for garnish). Portion 5: Add pimento and horseradish. Stuff 3 shells with each of these fillings. Place in a flat storage container and wrap for freezing or freeze on a flat pan and place in plastic bags when completely frozen. Serving day: bake unthawed potatoes at 375 oven 30 minutes. Brown under broiler last 5 minutes – watch carefully to prevent burning.

Serves 15

Preparation time: 1 3/4 HR. Preparation Day 30 Min. Serving Day
Approximate calories per serving: 150


HELPFUL HINT: This all-American dish is a perfect accompaniment for almost any meat, fish or poultry dish. Take them from your freezer as you need them.


©1973 Curtin Publications, Inc. New York, N.Y. PRINTED IN U.S.A.