Thousand island dressing

Serve over iceberg lettuce wedges, eggs, etc.

Combine :
1 cup mayonnaise
¼ cup chili sauce or catsup
2 tablespoons minced stuffed olives
1 tablespoon chopped green pepper
1 tablespoon minced onion
1 chopped hard-boiled egg
2 teaspoon chopped parsley

BON APPETIT

Tartare sauce

A good old stand-by for fried fish.

Combine :
1 cup firm mayonnaise
1 teaspoon dijon mustard
1 tablespoon finely chopped parsley
1 teaspoon minced shallots
1 tablespoon chopped, drained sweet pickle
1 finely chopped hard-boiled egg
1 tablespoon chopped, drained capers
Correct the seasoning

You may thin the sauce with lemon juice.

BON APPETIT

Chicken salad

A traditional party dish, chicken salad should taste of chicken, the other ingredients being present only to add variety of texture and to enhance the flavor. So always keep proportions of at least twice as much chicken as the total of your other ingredients. Since it is usually combined with mayonnaise, be careful to refrigerate it, particularly if you make it in advance.

8 servings

-2 cups cooked chicken
-1 cup celery
-¼ cup salted almonds

Chilled these ingredients.
When ready to serve, combine with
-1 cup mayonnaise

Season the salad, as required, with
-Salt and paprika

Serve it on
-Lettuce

Garnish with
-Pimiento and olives
-Sliced hard-cooked eggs and capers

You may substitute cooked duck or turkey.

BON APPETIT

Turkey vegetable meatloaf (Diabetic cooking)

Have you ever seen a pretty meatloaf? Now you have! Excellent cold in sandwich.

Serve 8

-1 medium carrot
-1 medium red pepper
-2 green onions
-1 celery rib
-1 garlic clove
-½ cup skim evaporated milk
-3 egg whites

Process the ingredients in food processor until finely chopped and pour into large bowl.
Add
-1½ cups fine dry whole wheat breadcrumbs
-1 teaspoon seasonned salt
-¼ teaspoon pepper
-1 teaspoon worcestershire sauce
-1¼ lean ground turkey breast

Mix very well.
Form into two 8x5inch loaves.
Place crosswise in greased 9x13inch pan.
Pour over meatloaves a 14oz. tomato sauce and cook uncovered in an oven 325*F for an 1½ hours.

Nutrition information : 1 serving: 204 calories; 1.6 gr total fat(0.4 g sat., 44.2 mg cholesterol); 554 mg sodium; 23 gr protein; 23 gr carbohydrate; 1 gr dietary fiber.
BON APPETIT

Sweet potato shepherd’s pie (Vegetarian dish)

Sweet potato shepherd’s pie

Ingredients

2 tsp virgin olive oil
1 garlic clove, peeled and crushed
1 onion, peeled and sliced
2 sticks celery, washed and sliced
1 bay leaf
1 small butternut squash, peeled, halved, deseeded, and cut into small pieces
15 oz vegetable stock (made with 1 vegetable stock cube or your own stock)
15 oz can of "no added salt" red kidney beans, rinsed in a colander under cold running water and drained
1 cauliflower, cut into slices or chopped
2 medium zucchini, sliced
1 broccoli head, finely chopped
3 medium carrots, sliced
2 tbsp finely chopped fresh parsley
1 tsp arrowroot
4 sweet potatoes, steamed for 15 minutes until soft, and mashed

Directions

1. Heat a little water and the olive oil in a large saucepan. Add the garlic, onion, celery, and bay leaf and simmer for approximately 3 minutes.
2. Add the squash and heat for a further 3 minutes, stirring. Pour in the stock and bring to a boil overmedium heat. Simmer gently for 10 minutes, stirring occasionally. Add the kidney beans, cauliflower, zucchini, broccoli, and carrots. Simmer for a further 5 minutes until the squash is just tender. Stir in the parsley. Add a little arrowroot to thicken.
3. Transfer into a baking dish, mix the mashed sweet potatoes with a little of the cooking water and a dash of tamari sauce. Add as a topping and bake for 15 minutes at 400 F. Just enough time to set.

BON APPÉTIT

Orange codfish (Diabetic cooking)

This will become your favorite way to do fish !

- 2 egg whites
- 3 tablespoons frozen concentrated unsweetened orange juice, thawed
- 2 tablespoon low-sodium soy sauce
- ½ cup dry bread crumbs
- 1 teaspoon parsley flakes
- ½ teaspoon seasoned salt
- ½ teaspoon lemon pepper
- 1 pound fresh cod fillets
- 1 tablespoon canola oil
- 1 teaspoon lemon juice

Beat egg whites, orange juice and soy sauce with fork in shallow bowl. Set aside.

Combine bread crumbs, parsley, salt and pepper.

Dip cod fillets into egg mixture. Coat completely in crumb mixture. Lay in single layer in greased shallow baking dish. Whisk canola oil and lemon juice together in small dish. Drizzle over fish fillets. Bake in 475*F oven for 15-20 minutes until fish flakes easily. Serve 4.

Nutrition information: 1 serving : 217 calories; 4.9 gr total fat (0.6 g sat., 49 mg cholesterol); 887 mg sodium; 25 g protein; 17 g carbohydrate; trace dietary fiber.

BON APPETIT

Dilled salmon rillettes

The bright yet delicate flavor of this preparation makes it an excellent choice to serve with spring and summertime flavors, such as fresh green salads, crisp cool beverages, and light crackers or toast points. When preparing the mixture, place it in beautiful molds for serving. Once the rillette mixture sets, it cannot be transferred to another container without destroying the smooth top and texture.

-1 cup butter
-1 pound skinless salmon fillet, cut into 1-in cubes
-¾ cup dry white wine
-¼ cup minced shallots
-2 teaspoon salt
-¼ teaspoon ground white pepper
-3 dill sprigs, minced
-1 teaspoon finely chopped lemon zest

Melt the butter in a sauce pan over low heat.
Add the salmon, wine shallots, salt, pepper, dill and lemon zest; simmer slowly over very low heat, until the salmon is fully cooked, 15-20 minutes.
Remove the pan from the heat and cool until the butter begins to solidify.
Transfer the mixture to a chilled mixer bowl. Mixed on medium speed with a paddle attachment until a smooth paste is formed.
Test for appropriate seasoning and consistency. Make any adjustments before placing in molds.
Fill desired molds, cover, and refrigerate until needed.

BON APPETIT