6 : Baked potatoes; 1 per person
1 : lb Salt cod
2 : c Milk for cooking cod
2 : c Milk for sauce
3 : tb Peeled & chopped yellow
-onion : -onion
1 : Bay leaf
Cayenne : Cayenne pepper to taste
1/2 : Stick butter
3 : tb Flour
Salt : Salt to taste (be careful;
-the : -the fish is salty!)
2 : Eggs; hard-boiled & peeled
1 : Box frozen cauliflower or
-fresh : -fresh
1 : cn (4 Oz.) stem and pieces of
-mushrooms : -mushrooms
1/2 : ts Onion flakes
1/2 : ts Garlic powder
Salt : Salt & pepper to taste
1 : pt Scallops; halved, or
-quartered : -quartered if large
1 : c Milk
2 : tb Butter
1 : c Sharp cheddar cheese; grated
2 : tb Flour
Buttered : Buttered bread crumbs
1 : ds Vermouth; (optional)
1/2 : lb Frozen scallops
1 : tb Butter or margarine
1 : tb Finely chopped onion
1 : /2 ts Lemon juice
1/4 : ts Salt
Few : Few leaves dried marjoram,
-crushed : -crushed
ds : ds Paprika
6 : tb White wine
4 : oz Can mushroom stems & pieces,
-drained : -drained
3 : tb Butter or margarine
2 : tb Flour
1/2 : c Heavy cream
1 : ts Finely chopped parsley
-matthew : -matthew deselms; (pgdm38a)
2 : 1/ c All purpose flour
5 : ts Baking powder
5 : tb Sugar
3 : tb Unsalted butter; chilled cut
-into : -into pieces
1/2 : c Milk
1/4 : c Whipping cream
1 : Egg yolk
1/3 : c Dried currants
1 : Egg; beaten to blend (glaze)
5 : tb Butter
5 : tb Flour
1 : /2 c Milk
Salt : Salt
Pepper : Pepper
Paprika : Paprika
3 : tb Lemon juice
10 : tb Mayonnaise
2 : c Cooked shrimp
1 : c English peas
4 : 1/2 tb Butter
4 : 1/2 tb Flour
1/2 : c Milk
3/4 : c Whipping cream
1/4 : c Dry vermouth
1 : tb Worcestershire sauce
1 : /2 lb Cooked shrimp
2 : Artichoke bottoms
1/4 : c Parmesan cheese
40 : 1/2 inch baguette slices
2 : tb Olive oil
1 : pk Cream cheese (8 ounces);
-room : -room temperature
1/2 : c Mayonnaise; * see note
2 : tb Dijon mustard; 1 inch thick
1 : lb Cooked shrimp; peeled &
-deveined, : -deveined, coarsely chopped
1/2 : c Green onions; minced
1 : /2 tb Fresh dill; chopped
1 : ts Lemon peel; grated
Fresh : Fresh parsley; chopped
2 : c Instant nonfat dry milk pwdr
3/4 : c Cornstarch
1/2 : c Inst.low-sod.chicken bouill.
2 : tb Dried onion flakes
1 : ts Dried, crushed basil
1 : ts Dried, crushed thyme
1/2 : ts Pepper
1 : /2 c Chicken broth, water, or
-Parve : -Parve chicken flavored
-stock : -stock
1/2 : c Chopped onion
Desired : Desired vegetable and
-seasoning : -seasoning
2 : tb Butter or margarine
2 : tb All purpose flour
1/2 : ts Salt
1 : ds White pepper
1 : c Milk or parve substitute
1/4 : c Butter or margarine
1/2 : c Finely chopped onion
20 : oz Frozen chopped spinach
1/2 : ts Salt
1/8 : ts Pepper
1/4 : ts Nutmeg
6 : oz Cream cheese, at room temp.
Milk : Milk (optional)
0: In a medium saucepan, combine milk, sugar, and cornstarch
1: Stir to dissolve cornstarch
2: Add rice
3: Heat over medium heat, stirring constantly, until mixture comes to a boil
4: Continue to cook and stir 1 minute
5: Remove from heat and stir in vanilla, cinnamon, and raisins
6: Spoon mixture into a shallow bowl
7: Sprinkle with nutmeg
8: Serving Ideas : Serve warm or hot for breakfast NOTES : Sometimes I add a little artificial sweetener when I am making = it for a dessert
9: I also like to increase the raisins and cinnamon, but = that is just personal preference
10: Recipe by: Lean and Luscious cookbook Posted to recipelu-digest by Donna Lee Theis <theis@geocities
11: com> on Mar 7, 1998