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 Posted: Tue Oct 09, 2007 3:20 pm
Well, actually just the meals parts.
Table of Contents
1. Intro
2. Breakfast
3. Lunch
4. Snack
5. Dinner
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Posted: Tue Oct 09, 2007 3:30 pm
Breakfast
"Buff" Puff
1 7-ounce can whole green chiles, split
4 ounces low-fat Jack cheese, grated
6 California Fresh Eggs
1 10-ounce can whole kernel corn
3/4 cup skim milk
1 tablespoon flour
1 teaspoon baking powder
1/2 teaspoon garlic salt
4 ounces low-fat Cheddar cheese, grated
1. Preheat oven to 350ºF In a greased 7 × 11 baking dish, layer split chiles and Jack cheese.
2. Combine eggs, corn, milk, flour, baking powder and garlic salt; mix well. Pour over chiles, top with Cheddar cheese. Bake at 350ºF for 30 minutes until puffed and browned. Serve with Salsa.
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Posted: Tue Oct 09, 2007 3:31 pm
Lunch
Chicago Steak Rollups
2 1/2 pounds round steak, cut 1/2-inch thick
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup fresh bread crumbs
1 1/4 cups chopped onion
2 cups finely chopped butternut squash (peeled)
1/4 cup chopped green pepper
1/4 cup chopped celery
1 teaspoon salt
1 egg, beaten
2 tablespoons margarine, melted
1/4 cup margarine
1 cup water
Cut meat into 8 pieces and pound until 1/4 inch thick. Combine flour, 1 teaspoon salt, and pepper. Dredge seasoned flour into each piece of meat. Mix together bread crumbs, onion, squash, green pepper, celery, 1 teaspoon salt, egg, and 2 tablespoons melted margarine. Spread squash mixture evenly over each piece of meat, roll and fasten with a toothpick. Brown meat rolls on all sides in 1/4 cup margarine in a 4- or 6-quart Presto pressure cooker. Remove rolls from pan. Place 1 cup water and cooking rack in pressure cooker. Put rolls on rack. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 15 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. Remove beef rolls to warm serving platter. Pan juices may be thickened for gravy.
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Posted: Tue Oct 09, 2007 4:19 pm
Snack
Aloo Paratha
250 grams whole wheat flour (atta)
4 big potatoes (aloo)
1/2 cup butter
1 teaspoon cumin
1 teaspoon ginger paste
4 teaspoons coriander leaves (finely chopped)
Salt, to taste
1. Boil potatoes, peel and mash them. Add ginger, cumin, salt and coriander leaves and mix well.
2. In flour, add 2 teaspoon butter and sufficient amount of water (about 1 1/4 cups) and make it into dough like bread dough (basically add enough water to form the dough into a ball).
3. The dough is made into small balls and the balls are flattened (not rolled, just flattened between the hands). The potato mixture from step 1 is also made into balls, about the same size as the dough balls, and placed on top of the flattened ball of dough. The dough is then shaped around this top ball so that you're left with a dough ball again, but with the mashed potato mixture at its center.
4. Carefully roll the dough, until it is thinly spread with the potato mixture still inside the center. The thickness should be roughly equal to half the thickness of pita bread or about one and a half times the thickness of a tortilla (it's surface area should be about that of a tortilla).
5. In a wide nonstick pan on medium heat add 3-4 teaspoons of butter and place the rolled dough inside. When small bubbles start appearing on the surface, turn it over and cook for a few more minutes. Then turn it over again and add about 2 tsp. of butter. Do this until both sides of the rolled dough are golden brown. An Aloo Paratha is ready!
Feijoa Tart
PASTRY CRUST (9-inch tart)
1 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon shortening
6 tablespoons cold butter, cut up
2 tablespoons ice water (2 to 3 tablespoons)
PASTRY CREAM
1 1/2 cups milk
3 large egg yolks
2/3 cup granulated sugar
3 tablespoons cornstarch
3 teaspoons fruit-flavor liqueur
1 1/2 teaspoons vanilla extract
TOPPING
20 feijoas, good sized
3 tablespoons feijoa preserves
1 teaspoon fruit-flavor liqueur
(You can substitute feijoa for apricot or loquats, and you can substitute feijoa preserves for any light color jam or preserves)
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Posted: Tue Oct 09, 2007 4:20 pm
Dinner
Lowfat Summer Trifle
2 12-ounce packages whole frozen raspberries
1/2 cup sugar, or to taste
1/2 angel food cake, cut into 1" cubes
1 teaspoon cream sherry per glass (raspberry, blackberry, or other liqueurs may be substituted, with good results.)
8 ounces light whipped topping
6 (2 inch) ginger snaps, crushed
1. Gently wash and drain berries. Set aside.
2. Process thawed raspberries in food processor or blender until smooth, about 10 seconds. Strain, if desired, using fine sieve to remove seeds. Stir in sugar. Set aside.
3. Cover bottom of dessert glasses with about 1 1/2 tablespoons raspberry purée. Add angel food cake cubes and fill to half full. Sprinkle with Cream Sherry. Drizzle 3 to 4 tablespoons raspberry purée over cake. Fill remainder of glass with mixed berries, leaving room for topping. Top with whipped topping. Sprinkle with ginger snaps.
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Posted: Sun Oct 14, 2007 2:07 pm
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The Destroyer Of Cherries Vice Captain
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