Pickled Eggs

Servings: 6
Ingredients:

3/4 c  Juice from canned beets
3/4 c  Vinegar
1/4 c  Brown sugar
1/2 ts Salt
2    Cloves, whole
6    Eggs, hard cooked, peeled

Mix beet juice, vinegar, brown sugar, salt, and cloves in a saucepan.
Bring to a boil. Cool.

Place eggs in a quart jar. Add beet juice mixture.

To keep eggs immersed in the pickling mixture, fill a small plastic bag
(intended for food use) with water; fasten securely to prevent leakage;
and place on top of eggs.

Refrigerate overnight.

For optimum eating quality, use within 2 days of preparation.

Calories per egg: About 80

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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Open-Faced Submarine Sandwiches

Servings: 6
Ingredients:

6    English muffin halves
-- toasted
1 tb Butter or margarine
6 sl Salami (1 ounce each)
-- cut into quarters
1 c  Lettuce, chopped
1/2 sm Onion; thinly sliced
-- and separated into rings
1 md Tomato; thinly sliced
1/2 ts Basil leaves
6 sl Pasteurized process cheese
-- (American)  1 ounce each

Spread toasted muffin halves with butter or margarine. Layer salami
quarters, lettuce, onion, and tomato slices on toasted muffin halves.
Sprinkle with basil. Top each sandwich with cheese slice. Broil until
cheese is melted and is lightly browned, about 5 minutes.

Calories per sandwich: About 285

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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Creamed Chicken

Servings: 6
Ingredients:

3 tb Butter or margarine
6 tb Flour
1 1/2 c  Milk
1 1/2 c  Chicken broth or stock
3/4 ts Salt
1/8 ts Pepper
1/2 ts Ground savory
2 c  Cooked chicken
-- cut in pieces
1 c  Peas, cooked
1/2 c  Almonds, blanched, slivered

Melt fat in a large saucepan; stir in flour. Mix in liquids and
seasonings. Cook over moderate heat, stirring constantly, until smooth
and thickened.

Add chicken, peas, and almonds. Continue cooking until heated through.
Serve hot in patty shells or over toasted waffles or biscuits.

Calories per 3/4 cup serving: About 289 without patty shell, waffle, or
biscuit

VARIATION: Creamed Tuna — Use two 7-ounce cans of solid water-packed
tuna, drained, in place of chicken and use 1/2 cup coarsely chopped
cashews in place of almonds. Omit salt and savory. About 270 calories
per serving.

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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Eggs Fu-Yung

Servings: 6
Ingredients:

-----------------------------------SAUCE-----------------------------------
1 c  Chicken broth
2 tb Soy sauce
1 tb Cornstarch
1/4 c  Water

——————————–EGG MIXTURE——————————–
6 Eggs
1 1/2 c Pork, cooked, diced
2/3 c Onions, small, thinly sliced
16 oz Canned bean sprouts; drained
4 oz Canned mushrooms; drained
– (stems and pieces)
2 tb Fat or oil

Mix broth and soy sauce. Heat to boiling.

Mix cornstarch and water. Stir slowing into the broth. Cook, stirring
constantly, until thickened. Keep warm while cooking egg mixture.

Beat eggs until very thick and light. Fold in pork, onions, bean sprouts,
and mushrooms. Heat fat in frypan over moderate heat. Pour egg mixture
by 1/2 cupfuls into the pan. Cook until lightly browned on one side; turn
and brown the other side. Serve sauce over the patties.

NOTE: For this recipe, use only clean eggs with no cracks in shells.

[Karen feels compelled to add: Because of the risk of salmonella
poisoning, it's been widely recommended that children, the elderly, and
immuno-compromised persons avoid consuming any raw or undercooked eggs.]

Calories per serving (2 patties): About 220

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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Broccoli-Ham Rollups

Servings: 6
Ingredients:

20 oz Broccoli spears, frozen
2 tb Butter or margarine
2 tb Flour
1/4 ts Salt
1/2 ts Dry mustard
1 c  Milk
4 oz Pasteurized process cheese
-- (sharp Cheddar),
-- finely shredded
6 sl Boiled ham (1 oz each)
-- 4 by 6 inches in size

Preheat oven to 350 F (moderate).

Cook broccoli according to package directions until just tender.

While broccoli is cooking, melt fat in a heavy saucepan.

Stir in flour, salt, and mustard.

Gradually stir in milk. Cook, stirring constantly, until thickened. Add
cheese and continue stirring until cheese is melted. Do not overcook.

Divide broccoli spears into 6 portions, splitting large stalks as
necessary. Alternate direction of flower ends within each portion. Place
broccoli portions on and parallel to narrow end of each ham slice,
extending flower ends over edges of ham. Roll as for jellyroll with
broccoli in the center of each rollup.

Arrange rollups in a baking dish with seam side down. Pour sauce over
rollups. Bake until sauce is bubbly, about 20 minutes.

Calories per serving (1 rollup): About 230

VARIATION: Asparagus-Ham Rollups — Use frozen asparagus spears in place
of the broccoli. About 225 calories per serving.

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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Lemon Baked Fish

Servings: 6
Ingredients:

1 lb Flounder or haddock fillets
-- fresh or frozen
1 tb Butter or margarine
4 ts Lemon juice
1 ts Lemon rind, grated
1/8 ts Salt
1 ds Pepper
1/8 ts Rosemary

Thaw frozen fish. Preheat oven to 350 F (moderate).

Divide frozen fish into 6 servings. Place in single layer in a baking
pan. Mix fat, lemon juice, lemon rind, salt, pepper, and rosemary. Pour
over fish. Bake for 25 minutes or until fish flakes easily when tested
with a fork.

Calories per 2-ounce serving: About 130

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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Deviled Codfish Patties

Servings: 6
Ingredients:

1 1/2 lb Cod fillets, fresh or frozen
1 c  Boiling water
1/4 ts Salt
1/2 c  Breadcrumbs, soft
2 tb Parsley, chopped
1/2 c  Salad dressing (mayonnaise)
1 c  Egg
1 tb Prepared mustard
1 tb Lemon juice
1 ts Worcestershire sauce
1/8 ts Pepper
Paprika, as desired

Thaw frozen fish.

Preheat oven to 400 F (hot).

Grease baking sheet.

Add fish to boiling, salted water. Cover and bring to a boil. Reduce
heat and cook 4 minutes or until fish flakes easily. Drain and flake.
Remove bones, if present.

Mix fix, breadcrumbs, and parsley.

Mix salad dressing (mayonnaise), egg, mustard, lemon juice, worcestershire
sauce, and pepper thoroughly. Stir into fish mixture. Mix well.

Form into 12 patties about 3 inches in diameter and 3/4 inch thick on
baking sheet. Sprinkle with paprika. Bake 15 to 20 minutes or until
lightly browned.

Calories per serving (2 patties): About 235

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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Frank-Kebabs

Servings: 6
Ingredients:

1/2 md Green pepper
-- cut into 12 squares
1 c  Boiling water
1/2    Onion; cut into 6 wedges
12    Cherry tomatoes; stemmed
1 lb Potatoes (canned); drained
6    All-meat franks (2 oz. each)
-- cut in thirds
1/2 c  Barbecue sauce

Cook green pepper squares in boiling water for 3 minutes.

Thread vegetables and franks onto six 12-inch skewers.

Brush with barbecue sauce.

Broil, occasionally basting with sauce, until browned. Turn and repeat
for the other side, about 15 minutes total cooking time.

Calories per serving (1 kebab): About 220

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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Oriental Beef

Servings: 6
Ingredients:

1/4 c  Soy sauce
2 ts Cornstarch
1 ts Sugar
1/2 ts Ginger
1 lb Flank steak, trimmed
-- cut in 2' x 1/8' strips
3 tb Vegetable oil
1 md Green pepper
-- cut into thin strips
20 oz Pineapple chunks, drained
3 c  Cooked rice

Mix soy sauce, cornstarch, sugar, and ginger. Coat meat with soy sauce
mixture. Heat 1 tablespoon oil in a large frypan. Add green pepper
strips. Cook for 2 minutes, stirring constantly. Remove green pepper
from pan.

Heat remaining 2 tablespoons oil. Add meat. Cook for 1 to 2 minutes,
stirring constantly, until beef is lightly browned. Add green pepper and
pineapple. Heat through. Serve over rice.

NOTE: Steak is easier to cut when partially frozen.

Calories per 3/4 cup serving: About 355 with rice

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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Vegetable-Nut Loaf

Servings: 6
Ingredients:

Wheat germ, unsweetened
-- (to coat pan)
1 c  Carrots, chopped
1 c  Celery, chopped
1/2 c  Onion, chopped
1/4 c  Butter or margarine
1/4 c  Flour
1 ts Salt
1/8 ts Pepper
1/4 ts Thyme, if desired
1 1/2 c  Milk
1 c  Natural Cheddar cheese
-- (shredded)
3/4 c  Wheat germ, unsweetened
3    Eggs; slightly beaten

——————————–ONION SAUCE——————————–
2 tb Butter or margarine
2 tb Onion, finely chopped
1/4 c Flour
1 1/2 c Water or vegetable broth
-OR- potato cooking liquid
2 ts Soy sauce
1/2 ts Salt
Few grains pepper

Preheat oven to 350 F (moderate).

Grease 8- by 8- by 2-inch baking pan. Coat with wheat germ. Cook
vegetables in fat until onion is tender. Stir in flour, salt, pepper, and
thyme (if used). Stir in milk. Cook and stir over moderate heat until
thick. Stir in cheese, nuts, and 3/4 cup wheat germ. Add eggs.

Pour into baking pan. Bake about 40 minutes or until well browned and
firm. Let stand a few minutes; cut into serving-size pieces. Serve with
sauce.

ONION SAUCE FOR VEGETABLE-NUT LOAF:
===================================
Melt fat in small pan over moderate heat. Cook onion until lightly
browned. Stir in flour. Remove from heat. Stir in rest of ingredients.
Cook and stir until thickened. Thin with a little water if needed.

Makes 1-1/2 cups sauce.

LOAF: Calories per serving (2-1/2 by 4 inches): About 450 with walnuts and
445 with pecans (not including sauce).

SAUCE: Calories per 1/4 cup serving: About 55

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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