Fruited chicken salad

Serves 6-8

- 3 cups cooked chicken chunks
- 1 5-ounce can sliced water chestnuts
- ¼ cup chopped pecans
- ½ cup chopped celery
- ¼ cup chopped onion
- 2/3 cup mayonnaise
- 1 cup halved grapes
- 1 cup pineapple tidbits
- 1 11-ounce can mandarin segments
- Lettuce leaves

In a large bowl, combine all the ingredients except the lettuce.
Place each serving on a lettuce leaf.

BON APPETIT

Coconut milk fish

Serves 6

- 3 pounds fresh fish fillets ( tuna, snapper, mahi mahi, cod, haddock, even salmon why not)
- Olive oil
- Soya sauce
- 1 large can frozen coconut milk (you can use the coconut milk in can on the shelf)
- Grated ginger
- 2 tablespoons minced garlic
- Hand full minced scallions

Clean the fillets and drizzle with olive oil and soya sauce.
Place the fillets in a baking dish.
Cover with the coconut milk and sprinkle with ginger, garlic and scallions.
Bake in a 350F oven for about 30 minutes or until the fish flakes easily.

BON APPETIT

Ham and cheddar chowder

Serve it in the winter months and this soup can be served with a salad, herbed biscuits and a light dessert.

- ¼ cup chopped onion
- ½ cup diced celery
- Butter or margarine
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- 2 cups chicken broth
- 2 cups diced potatoes
- ½ cup diced carrots
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- ¼ teaspoon pepper
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- ¼ cup butter or margarine
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups grated cheddar cheese
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- 1 cup cubed ham

In a skillet, sauté the onions and celery in a small amount of butter.
In a large kettle combine the broth, potaoes, carrots, parsley, onion, celery, salt and pepper.
Bring to a boil, and simmer for 10-12 minutes.

Meanwhile, in a small saucepan melt the butter and add the flour, stir until smooth, about 1 minute.
Slowly, add the milk and cook until thickened.
Add the grated cheese and stir until melted.

Pour the sauce into the soup mixture and add the ham, heat through.

BON APPETIT

Mussels with cilantro and curry

Serves 8

- 5 pounds fresh mussels
- 2 medium-sized spanish onions, finely diced
- 5 cloves  garlic, finely minced
- 2 tablespoons unsalted butter
- 2 tablespoons coriander
- 2 tablespoons curry powder
- 2 tablespoons crushed white peppercorns
- 1½ cups dry white wine
- ½ cup water
- 3 bay leaves
- 1 bunch cilantro, coarsely chopped
- 8 thin slices french bread
- 2 tablespoons olive oil
- 1 teaspoon paprika

Thoroughly wash and debeard the mussels.
Soak in ice water for 1 hour before using.
In a large pot cook the onions and garlic in butter over low heat until the onions are translucent and soft.
Add the coriander, curry powder, white peppercorns and drained mussels.
Pour the wine and water, and add the bay leaves and cilantro.
Cover and steam over high heat for about 7 minutes until the mussels open, shaking the pot from time to time.
Arrange the cooked mussels in a circular pattern inside heated soup bowls, and pour the strained stock liberally over all.
Garnish with toasted french bread slices dredged in olive oil and sprinkled with paprika.

BON APPETIT

Ground beef stroganoff

Serves 4

- 2 tablespoons canola oil
- 1 pound ground beef
- 1 medium onion, sliced
- 1  10-ounce can cream of mushroom soup
- 1  4-ounce cam mushroom, drained
- 1 clove garlic, minced
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Paprika and nutmeg to taste
- ¼ cup red wine or beef stock
- 1 cup sour cream
- Cooked noodles, rice or chow mein noodles

In a skillet, heat the oil and brown the beef, onion and garlic.
Stir in the soup, mushroom and wine.
Add the seasonings and simmer for 15-20 minutes.
Just before serving, add the sour cream and heat through.
Serve over noodles, rice or chow mein noodles.

BON APPETIT

Eggs florentine quiche

- 10 eggs, well beaten
- 12 ounces creamed cottage cheese
- 8 ounces feta cheese
- 1 cup grated swiss cheese
- 4 tablespoons butter
- 1 teaspoon nutmeg
- 2 10-ounce boxes frozen chopped spinach, thawed

Spray 2 large quiche pans with cooking spray.
In a large bowl, combine all the ingredients except the spinach.
Drain the spinach and add to the egg mixture.
Pour the quiche mixture into the prepared pans.
Bake in a 350F oven for 30 minutes.

Serve 12

BON APPETIT

Orange marmelade muffins

Makes 12 muffins

- 1½ cups all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup orange juice
- 1/3 cup orange marmelade
- 6 tablespoons butter, melted
- 1 egg
- ½ cup golden raisins

Grease and flour muffin tins or line wtih paper liners.

In a bowl, sift together flour, sugar, baking powder, baking soda and salt. Set aside.

In a mixing bowl, combine the orange juice, marmelade, melted butter and egg.
Sift the flour mixture into the orange mixture and stir until just combined.
Fold in the raisins.

Divide the batter into the prepared muffin tins.
Bake in a 400F oven for 15-20 minutes.

BON APPETIT

New England crab cakes

Serves 8

- 6 cups french bread crumbs
- Salt and pepper to taste
- ¼ teaspoon nutmeg
- 4 tablespoons chopped shallots
- ½ cup lemon juice
- 1½ cups butter, softened
- 2 pounds lump blue crab meat
- 1 cup freshly chopped parsley
- 1 egg
- 1 tablespoon water

In a large bowl, combine 4 cups of bread crumbs, salt, pepper, nutmeg, shallots, lemon juice, butter, crab meat and parsley. Mix well.
Taste and adjust the seasonings.

Divide into eight 5-ounce portions and form into patties.
Don't press them together too tightly.
In a shallow bowl beat the egg with the water.
Dip the patties into the egg mixture and then into the remaining bread crumbs.

In a skillet, sauté the patties over low heat until golden brown and heated through.

BON APPETIT

Grilled salmon with creamy tarragon sauce (Diabetic exchanges)

Succulent salmon with a zippy sauce featuring tarragon, green onions, lime juice and hot pepper sauce.

Serving 4
Diabetic exchanges: 4 lean meat, 1 fat

- 1 pound salmon fillet
- 1 tablespoon olive oil or canola oil
- 1 cup plain yogurt
- ¼ cup chopped green onions
- 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
- 1 tablespoon mayonnaise
- 2 teaspoons lime juice
- ½ to 1 teaspoon hot pepper sauce

Brush salmon on both sides with oil.
Coat grill rack with non-stick cooking spray before starting the grill.
Place salmon, skin side down, on grill rack.
Grill, covered, over medium heat for 20 minutes until fish flakes easily with a fork,

Combine remaining ingredients
Serve with salmon.

BON APPETIT

Steak and shrimp kabobs

6-8 servings

- 1 cup teriyaki sauce
- 1 can (6 ounces) pineapple juice
- ½ cup packed brown sugar
- 6 garlic cloves, minced
- ¼ teaspoon worcestershire sauce
- Pinch of pepper
- 1 pound boneless beef sirloin steak, cut into 1-inch cubes
- 1 pound large uncooked shrimp, peeled and deveined
- 1 pound whole fresh mushrooms
- 2 large green peppers, cut into 1-inch pieces
- 2 medium onions, halved and quatered
- 1 pint cherry tomatoes
- 1½ teaspoons cornstarch

In a large bowl, combine first six ingredients; mix well.
Pour half of marinade in a bowl; add beef.
Turn to coat; refrigerate for 8 hours or overnight, turning occasionally.
Cover and refrirate remaining marinade.

Drain and discarded marinade from beef.
On metal or soaked wooden skrewers, alternately thread beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside.
In a small saucepan, combine cornstarch with the reserved marinade, bring to a boil and stir for 1-2 minutes until sauce thickened.

Grill kabobs over indirect heat for 6 minutes covered, turning once.
Baste with sauce.
Continue turning and basting for 8-10 minutes.

BON APPETIT

Zucchini pancakes

Flecks of zucchini give these savoury, moist pancakes a pretty appearance. For a suppertime side dish, top them with spaghetti sauce and parmesan cheese.

3 servings (6 pancakes)

- ½ cup all-purpose flour
- ½ cup grated parmesan cheese
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 1½ cups shredded zucchini
- 1 egg, beaten
- 2 tablespoons chopped onion
- 2 tablespoons mayonnaise
- 2 tablespoons butter or margarine

In a bowl, combine the flour, parmesan cheese, oregano, salt and pepper.
Combine the zucchini, egg, onion and mayonnaise; stir into dry ingredients until well blended.

In a large skillet, melt butter.
Drop zucchini mixture by cupfuls into skillet; press lightly to flatten.
Fry until golden brown, about 2 minutes on each side.
Drain on paper towels.

BON APPETIT

Shrimp chowder (Diabetic cooking)

This zippy chowder is chock-full of shrimp and vegetables, so it satisfies hearty appetites, but the skim milk and reduced-sodium broth help keep fat and calories to a minimum.

8 servings

- 1 pound potatoes, peeled and cubed
- 2½ cups reduced-sodium chicken broth or Homemade fish stock
- 3 celery ribs, chopped
- 8 green onions, chopped
- ½ cup chopped sweet red pepper
- 1½ cups skim milk
- ¼ cup all-purpose flour
- ½ cup evaporated skim milk
- 1½ pounds uncooked medium shrimp, peeled and deveined
- 2 tablespoons minced fresh parsley
- ½ teaspoon paprika
-½ teaspoon Worcestershire sauce
- Pinch of cayenne pepper
- Pinch of pepper

In a large saucepan, bring the potatoes, broth or stock, celery, onions and red pepper to a boil.
Reduce heat; cover and simmered 15 minutes or until vegetables are tender.
Stir in skim milk.
Gently mash vegetables with a potato masher, leaving some chunks of potatoes.

Combine flour and evaporated milk until smooth; gradually stir into potato mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the remaining ingredients; return to a boil.
Cook and stir for 2-3 minutes or until shrimp turn pink.

Diabetic exhanges: 2½ lean meat, 1 starch, 1 vegetable.

BON APPETIT

Shredded barbecued beef

You can replaced the beef for pork shoulder.

Serve 12

- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 fresh beef brisket (3 to 5 pounds), halved
- 3 tablespoons liquid smoke, optional
- 1 tablespoon hot pepper sauce
- 1 bottle (18 ounces) barbecue sauce
- 12 sandwich rolls, split

Combine the celery salt, garlic powder and onion powder; rub over brisket.
Place in a 5-qt slow cooker (crock pot).

Combine the liquid smokeand hot pepper sauce; pour over brisket.
Cover and cook on low for 6-8 hours or until the meat is tender.

Remove roast and cool slightly.
Strain cooking juices, reserving ½ cup.
Shred the meat with 2 forks; place in a large saucepan.
Add the barbecue sauce and reserved cooking juices; heat through.
Serve about 1/3 cup meat mixture on each roll.

Serve with Loaded baked potato salad

BON APPETIT

Loaded baked potato salad

Revamp your potato salad recipe.

20 servings

- 5 pounds small unpeeled red potatoes, cubed
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 hard-boiled eggs, chopped
- 1 pound sliced bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 medium sweet onion, chopped
- 3 dill pickles, chopped
- 1½ cups sour cream
- 1 cup mayonnaise
- 3 teaspoons prepared mustard

Place the potatoes in a greased baking pan, sprinkle with salt and pepper.
Bake, uncovered, at 425F for 40-45 minutes or until tender.
Cool in pan on a wire rack.

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles.
In small bowl, combine the sour cream, mayonnaise and mustard, pour over the potato mixture and toss to coat.

Serve immediately.

BON APPETIT

Fumet or fish stock (French cuisine)

Melt in a pan
- 3 tablespoons butter

Add and cook gently for 5 minutes
- ½ cup chopped onions or shallots
- ¼ cup chopped carrots
- ½ cup chopped celery

Then add
- 6 white peppercorns
- 3 or 4 cloves
- ½ cup white wine
- 2 cups cold water
- Bouquet garni
- A twist of lemon rind
- 1 / 1½ pounds washed fish bones, heads, tails, skins and trimmings

Heat until the liquid begin to simmer and continue cooking, uncovered, not longer than 20 to 30 minutes (or a bitter flavor may develop).
Strain the stock and use in soups and sauces.

Avoid strong-flavored fish trimmings like mackerel, skate or mullet.
Use salmon only for salmon sauce.
Shells from crab, shrimp and lobster are delicious additions.

Bouquet garni : Tie in a bunch 3 sprigs  chervil, 3sprigs parsley, ½ bay leaf and 2 sprigs fresh thyme.

BON APPETIT