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I hope you enjoy the recipes!

[Archives ]  

1. Ufries Fish and Chips with Slaw
2. Ultimate Caramel Chocolate Pecan Pie
3. Uncle Tai's Special Drink
4. Uncommon Carrot-Raisin Slaw
5. Un-Tomato Ketchup
1. Ufries Fish and Chips with Slaw

Categories: None

Yield: 1 Servings

2 lg Baking potatoes, scrubbed and cut in 1/2-inch thick wedges
Nonstick cooking spray
1/4 ts Salt


2 tb Flour
1/2 c Packaged bread crumbs      
1 ts Paprika
1 ts Seasoning *see note
1 lg Egg white, slightly beaten
4    Flounder fillets or any other firm white fish

4 c  Shredded red or green cabbage
1 c  Shredded carrots
1/2 c  Sliced scallions or green onions
1/2 c  Fat-free ranch dressing
1 tb Cider vinegar
1/2 Teaspoon pepper

1 Position racks to divide oven in thirds. Heat to 500 F. Coat 2 baking pans with cooking spray.

2. spread potatoes in one of the prepared pans. Spray with cooking spray; toss until coated. spread in single layer. Bake on lower oven rack 25 minutes, turning over once or until tender and golden. Sprinkle with salt.

3. Mean while prepare fish; Mix paprika and seasoning with the bread crumbs. Spread flour and crumbs on separate pieces of waxed paper. Coat fish with flour, dip in beaten egg, then press in crumbs until completely coated. spray tops of fillets with cooking spray.

4. Place sprayed-side down in the other prepared pan. Spray tops of fish. Place on upper oven rack 15 minutes after putting potatoes in oven.

5. Bake 7 to 10 minutes until crust is golden and fish is barely opaque in the center when pierced in thickest part with tip of a knife.

6. Meanwhile toss slaw ingredients in medium bowl to mix and coat. Serves 5 Per serving 3 g. fat.

Note 1 teaspoon Cajun, lemon pepper, thyme or your favorite seasoning. Posted to Digest eat-lf.v096.n202

Date: Tue, 29 Oct 1996 19:18:12 -0600

From: (Beverly Manning)
2. Recipe: Ultimate Caramel Chocolate Pecan Pie

Categories: Desserts, Pie

Yield: 1 Pie


2 c Pecans, finely chopped
1/4 c Sugar
1/4 c Butter or margarine, melted


1 pk (14oz) caramels (48)
1/4 c Milk      
1 c  Pecans, chopped
pk (8 squares) semi-sweet Chocolate
1/3 c Milk
1/4 c Powdered sugar
1/2 ts Vanilla

crust: heat oven to 350 degrees. mix pecans, sugar and butter. press onto bottom and sides of 9 inch pie plate. bake 12 to 15 min. or until lightly browned. cool.
filling: melt caramels with 1/4 cup milk in heavy saucepan over low heat, stirring frequently until smooth. pour over crust. sprinkle with pecans. stir chocolate, 1/3 cup milk, powdered sugar, and vanilla in heavy saucepan over very low heat just until melted. pour over caramel pecan filling, spread to edge of pie. refrigerate. serve with whipped cream if desired.
Tip: the ultimate caramel chocolate pecan pie can be frozen for up to 2 weeks. cool prepared pie in refrigerator 3 hours. wrap securely in plastic wrap followed by heavy duty aluminum foil. place in freezer bag, label and date.
to thaw: place wrapped pie in refrigerator 12 hours or overnight, let stand at room temperature 15 min. before serving. recipe from "Kraft Creative Kitchens"

From Gemini's MASSIVE MealMaster collection at
3. Recipe: Uncle Tai's Special Drink

Categories: Beverages, Chinese, Side dish

Yield: 1 Servings      

      1    Jigger dark rum
      1    Jigger light rum
      1    Jigger apricot brandy
      1 ts Orgeat almond syrup
      2 ds Triple sec
           Orange juice
           Pineapple juice

Combine rums, apricot brandy,almond syrup & Triple Sec. Fill glass with equal portions orange juice & pineapple juice. Orgeat almond syrup is a flavored sugar syrup which is available at liquor stores. This may be decorated with miniature paper parasols.

Temperature(s): COLD Effort: EASY Time: 00:05 Source: UNCLE TAI'S Comments: SOUTH POST OAK; HOUSTON

4. Recipe: Uncommon Carrot-Raisin Slaw

Categories: Side dish, Fruits, Vegetables

Yield: 4 Servings

2 c Shredded carrots
1/4 c Raisins
1 Red bell pepper, thin sliced
1/4 c Chopped fresh parsley
1 tb Cumin seeds or ground cumin
1/2 c White vinegar
1/4 c Sweetener
Salt & pepper, to taste

In a large bowl, combine the carrots, raisins and red pepper; toss. Add the parsley and cumin; toss again. Add the vinegar, honey, salt and pepper; toss one more time, and serve.

5. Recipe: Un-Tomato Ketchup

Categories: Digest, Apr95

Yield: 1 Servings

--------------BLEND UNTIL SMOOTH-------------------

1 c Cooked carrots
1/4 c Cooked beets
1/4 c Water
1/4 c Lemon juice
1 tb Sweetener of your choice
1/2 ts Salt
1/2 ts Onion powder
1/4 ts Garlic powder
1/8 ts Oregano

Source: from Of These Ye May Freely Eat by JoAnn Rachor

Posted by (Carol Collins) to the Fatfree Digest [Volume 16 Issue 28] Apr. 1, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, using MMCONV. Archived through kindness of Karen Mintzias, and Mark Alexander,



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