MONTE CRISTO SANDWICH

Ingredients:

2/3 cup water
1 egg
2/3 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
8 slices whole wheat bread
4 slices deli Swiss cheese
4 slices deli smoked turkey
4 slices deli honey ham
1/8 teaspoon ground black pepper
1 tablespoon powdered sugar for dusting Vegetable oil for frying raspberry preserves for

Directions

Heat few inches of oil in a deep skillet or fryer to 365 degrees. To make batter whisk together egg and water, then combine flour, baking powder, salt, pepper and mix into the egg mixture until smooth. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure the triple-deckers in the corners with toothpicks. Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Place on a paper towel to cool a little and dust with powdered sugar. remove toothpicks and serve warm with raspberry preserves.

Yield: 3 Servings

Klipfiti: Humor & Irony

Pecan-Crusted Grouper

Ingredients:

1/2 cup pecan pieces
1/2 cup bread crumbs
1 (1-pound) grouper fillet, cut diagonally into 4 (4-ounce) pieces
Salt and pepper to taste
1/4 to 1/3 cup flour
2 eggs, beaten
3/4 cup butter or margarine
Juice of 1 lemon
1 bunch Italian parsley, chopped

Directions:

Process the pecans and bread crumbs in a food processor just until a coarse mixture forms.
Season the fillet pieces with salt and pepper. Dredge in the flour; dip in the egg. Coat with the pecan mixture.
Melt 1/4 cup of the butter in a nonstick ovenproof skillet over medium-high heat. Saute the fish on 1 side until brown. Turn the fish.
Bake at 400 degrees for 10 minutes or until the fillet pieces flake easily. Remove the fish to a warm platter; wipe the skillet.
Add the remaining butter to the skillet. Cook over high heat until the butter is foamy and dark brown, stirring constantly. Add the lemon juice and parsley, stirring until combined. Pour over the grouper. Serve immediately.

Serves: 4

Herbalife

Betty's Oyster Stew Recipe

Ingredients:

1 pint shelled oysters
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped bell pepper
3 Tablespoons flour
5 cups milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 Tablespoon Worcestershire sauce

Directions

Drain oysters and save liquid. Melt butter. Add onions, celery and bell pepper. Saute until tender. Add flour and stir until smooth. Gradually add milk and oyster liquid. Add salt and pepper. Heat to boiling point. Reduce heat and let cook for 15 to 20 minutes. Add oysters and Worcestershire sauce. Let cook until oysters curl, about 3 to 5 minutes.

Serves: 10 - 12

Niteworks

Stroganoff au Perry

Ingredients:

2 pounds lean boneless sirloin
1/4 pound butter or margarine
3 to 4 medium onions, thinly sliced
1-1/2 pounds canned or fresh mushrooms, thinly sliced
2 Tablespoons tomato paste
2 cups dairy sour cream
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup Marsala wine
3 cups cooked wild rice, or white, or mixture of both

Directions:

Slice steak at angle into 1/4-inch strips. (Partially freeze steak for easier slicing.) Melt half the butter in extra large skillet; saute the beef until brown. Remove beef. Melt half of the remaining butter in skillet; saute onions for 10 minutes over medium heat. Remove onions. Melt remaining butter; saute mushrooms for 5 minutes over medium heat. Return beef and onions to skillet. Add tomato paste, sour cream and seasonings; mix thoroughly. Cover and cook over low heat 30 minutes or until beef is tender. Add wine; simmer 5 minutes longer. Serve over a bed of rice. May be prepared early in the day, but save wine and add when warming.

Serves: 6

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BAKED MOSTACCIOLI

Ingredients:

1 cup uncooked mostaccioli pasta
1/2 pound ground beef
2 Italian sausages, removed from casings
2 tablespoons each of chopped onion and green pepper
1 clove garlic, minced
1 cup canned tomatoes, diced
3 ounces tomato paste
1/2 cup water
2 tablespoons dried basil leaves
1/2 teaspoon salt
1 teaspoon dried oregano
dash sugar and black pepper
1 egg, slightly beaten
8 ounces ricotta cheese
1/4 cup Parmesan cheese
8 ounces shredded Mozzarella Cheese
1/4 cup Romano cheese

Directions:

Cook mostaccioli until al dente in boiling salted water.
Drain and set aside. In skillet, combine meat, sausages, onion, green pepper and garlic. cook breaking up meat, until meat is browned. Drain off fat. To the meat, add all remaining ingredients, except egg and cheeses. Bring meat sauce to a boil. Reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally. meanwhile, combine egg and cheeses. To assemble, stir cooked pasta into meat sauce.
Place half in 1 quart buttered baking dish. Spread cheese mixture evenly over the top. cover with remaining pasta.
Top with mozzarella cheese and 1/4 cup Romano cheese.
Bake, covered, at 350 for 30 to 35 minutes or until cooked through.

Yield: 4 Servings

Category: Main Courses, Pasta, Casseroles

Kindermins - Herbalife

TASTY TURTLE BROWNIES

Ingredients:

For brownie layer

4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt

SECOND INGREDIENTS: For caramel-pecan layer

3/4 cup granulated sugar
1/3 cup light corn syrup
3 tablespoons water
1/3 cup heavy cream
1 teaspoon vanilla
1 1/2 cups pecans (6 ounces)

For garnish if desired: 1 ounce semisweet chocolate

DIRECTIONS:

Preheat oven to 350 degrees. Add butter and flour a 9-inch square baking pan, tap off and discard the excess flour.

Make brownie layer:

In a heavy 1 1/2-quart saucepan melt chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and stir in brown sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. In a bowl sift together flour, baking powder, and salt and add to chocolate mixture, beating just until batter is combined well. Spread batter evenly in pan and bake in middle of oven 30 to 35 minutes, or until a tester comes out clean.
Cool brownie layer completely in pan on a rack.

Make caramel-pecan layer:

In a heavy 3-quart saucepan bring sugar, corn syrup, water, and a pinch salt to a boil over moderate heat, stirring until sugar is dissolved, and boil mixture, without stirring, until it turns a golden caramel. Remove pan from heat and carefully add cream and vanilla (mixture will bubble up and steam). Stir in pecans and quickly pour mixture over brownie layer, spreading evenly. Cool brownies completely in pan on a rack.

For Garnish:

In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat.
Transfer chocolate to a small sealable plastic bag.
Squeeze chocolate into one corner of bag and with a sharp knife cut a tiny slice off corner to form a small hole.
Squeeze chocolate decoratively over brownies.

Chill brownies, loosely covered, until caramel is firm, at least 4 hours. Cut chilled brownies into 16 squares and remove from pan while still cold. Let brownies come to room temperature before eating. Brownies keep, covered and chilled in one layer, 5 days.

Categories: Desserts, Picnics

Proverbs

COLD SUMMER TORTELLINI SALAD

Ingredients:

1 pkg tortellini - 8 oz
1 tomato - peeled
3-4 slices hard salami
3-4 fresh mushrooms
4-5 black Greek olives, pitted
1 slice of mild cheddar cheese--1/2" thick
1 slice of mozzarelli--1/2" thick
1 slice of provolone cheese--1/2" thick
use any small pieces of veggies that you would like.
1/4 cup extra virgin olive oil
1 small clove garlic, finely minced
1/4 tsp garlic salt
1/8 tsp fresh ground black pepper
2-3 tbsp cider vinegar
* 1 tsp hot red pepper flakes - (optional)

Directions:

Peel and chop the tomato. Julienne the hard salami. Chop the olives. Cube the cheese into 1/2" cubes. Clean and slice the mushrooms. Cook the tortellini according to package directions.
Drain and rinse in cool water. Add the salad ingredients. In a small deep bowl add the oil, garlic, garlic salt, black pepper, vinegar and hot red pepper. Whisk until thoroughly mixed. Pour over the salad and mix well. Refrigerate for a few hours to blend flavors. Mix well again before serving. Garnish with fresh tomato wedges or orange slices and parsley.

Categories: Salads, Picnics

Low Fat Recipes