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I hope you enjoy the recipes!


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Index
1. Nacho Casserole
2. Napa Cabbage Salad
3. Napoleons
4. New Cake-Like Meat Loaf
5. No-Fat Italian Dressing
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1. Nacho Casserole


Categories: Tex-, Mex

Yield: 4 Servings      
 
      1 lb Lean ground beef
      1 lg Onion; chopped
      1    16 oz can refried beans
      1 cn (4 oz) chopped green chiles, drained
      1 c  Shredded cheddar cheese
  1 1/2 c  Shredded Monterey jack cheese
      1 c  Taco sauce
    1/4 c  Chopped green onions; including tops
      1 cn (4 oz) chopped ripe olives; drained
      1    Ripe avocado; mashed
      1 c  Sour cream
           Tortilla chips


Brown beef and crumble in a large skillet. Add onions and cook until translucent. Season to taste with salt and pepper. Spread refried beans in the bottom of an 11/13 inch baking dish; top with meat mixture. Sprinkle chiles, then cheeses, then taco sauce over all. Bake at 400F for 20 minutes. Remove from oven and sprinkle green onions and olives over all. Mound mashed avocado in the center; top with sour cream. Serve with chips.

NOTES : This recipe appeared in the San Jose Mercury during the mid 1960's. It was an immediate hit with my two sons and we often had it for dinner.

Recipe by: San Jose Mercury Posted to MC-Recipe Digest V1 #768 by Crane Walden <cranew@foothill.net> on Sep 1, 1997

Source: associate.com
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2. Napa Cabbage Salad


Categories: Salad, Vegetable, Country living

Yield: 6 Servings      

      6 c  Napa cabbage; thinly sliced
      1    Cucumber; halved lenghtwise, seeded, sliced across
      2 c  Carrots; peeled, julienned
    1/2 c  Rice vinegar
      2 tb Vegetable oil
      1 tb Soy sauce
      1 tb Sesame oil
      1 tb Honey
      1 sm Jalapeno; halved lengthwise, seed, finely chopped
      1    Clove garlic; finely chopped
    1/2 ts Salt
      2 tb Dry-roasted peanuts; unsalted, chopped


In large bowl, combine cabbage, cucumber, and carrots; cover and refrigerate until well chilled or until ready to serve.

In jar with tight-fitting lid, combine vinegar, vegetable oil, soy sauce, sesame oil, honey, jalapeno, garlic, and salt. Cover and refrigerate.

Just before serving, shake vinegar mixture; pour over salad and toss. Sprinkle with peanuts and serve.

Recipe by: Country Living (March 1998)

Source: associate.com
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3. Napoleons


Categories: Pastries

Yield: 10 Servings

1 Recipe basic puff pastry

----------------NAPOLEON CREAM---------------------

3/4 c Sugar
1/4 c Cornstarch
1/8 ts Salt
1 1/2 c Milk
4 Egg yolks
1 1/2 ts Vanilla extract
1/2 c Whipping cream; whipped

-------------------TOPPINGS------------------------      

      1 c  Sifted powdered sugar
      1 ts Vanilla extract
      1 tb Hot water
    1/2 c  Semisweet chocolate morsels
      1 ts Shortening


Divide puff pastry in half lengthwise. Roll each half into a 15- x 6-inch rectangle. Sprinkle two baking sheets with water; shake off excess water. Carefully transfer pastry to baking sheets.

Prick pastry well with a fork. Trim sides with a sharp knife, if necessary, to make edges even. Freeze 10 minutes. Bake at 425F for 15 minutes or until pastry is puffed and golden brown. Gently remove pastry from baking sheets with spatulas, and cool on wire racks.

Trim sides of pastry again, if necessary, to make edges even. Carefully split each layer in half horizontally, using a long serrated knife. Set aside the prettiest bottom layer for top of Napoleon. Place one pastry strip on serving platter, browned side down; spread evenly with one-third Napoleon Cream. Repeat layering twice. Top with reserved bottom layer, browned side up.

Combine powdered sugar, vanilla, and water; spoon glaze over top pastry layer, spreading evenly.

Combine chocolate and shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool slightly; then spoon into a decorating bag fitted with metal tip No. 2. Pipe 5 lengthwise strips of chocolate evenly across top of glaze. Pull a wooden pick crosswise through chocolate at 3/4-inch intervals, reversing the pulling direction each time. Refrigerate 30 minutes before serving. To serve, cut into 1 1/2-inch crosswise slices using a serrated knife.

Yield: 10 servings.

Napoleon Cream

Combine first 3 ingredients in a heavy saucepan, stirring until cornstarch is blended. Stir in milk. Cook over low heat, stirring constantly, until mixture is thickened.

Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, until mixture thickens. Remove from heat, and stir in vanilla. Cover filling with a sheet of wax paper, and chill thoroughly. Gently fold whipped cream into chilled filling.

Yield: 2 1/2 cups.

Note: One (17 1/4-ounce) package frozen puff pastry may be substituted for Basic Puff Pastry.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

Source: associate.com

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4. New Cake-Like Meat Loaf


Categories: Main dish, Low-cal

Yield: 4 Servings

2 lb Lean ground beef
1/2 c Tomato juice
1 Egg, raw
3/4 c Crushed melba
1 pk Herb-Ox Onion Soup
1/2 c Ketchup
3 tb Warm water

Mix all ingredients together, place into a ring-type baking mold. Bake 60 minutes in a 325 oven. (Hard cooked Eggs can be placed between raw meat before cooking, Add 75 calories fore each hard cooked egg used.)

Yields: 4 servings - 250 calories per.

source: associate.com
 
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5. No-Fat Italian Dressing


Categories: Dressings, Salads, S.powter, Diabetic, Low cal/fat

Yield: 12 Tablespoon

1/4 c Lemon juice
1/4 c Cider vinegar
1/4 c Unsweetened apple juice
1/2 ts Oregano
1/2 ts Dry mustard
1/2 ts Onion powder
1/2 ts Basil
1/8 ts Thyme
1/8 ts Rosemary
1 cl Garlic, sliced

Combine all ingredients. Chill for at least an hour or two to allow herbs to blend. Remove garlic clove pieces before serving. Makes 12 tablespoons Calories: 9 (2 tablespoons) Fat: 0 gm 0% fat

From: Stop the Insanity by Susan Powter Posted to MM-Recipes Digest V4 #274 by netdir@cyberspc.mb.ca (S.Pickell) on Sun, 6 Oct 1996.

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