1 : ts Vegetable oil
2 : 1/ oz Turkey liver
1 : c Degreased turkey drippings
3 : tb All-purpose flour
1 : 2/3 c 2% low-fat milk
1/2 : c Evaporated skimmed milk
1 : /2 ts Margarine
1 : ts Rubbed sage
1 : sm Clove garlic, minced
2 : tb Chopped fresh parsley
1 : ts Spicy brown mustard
1/2 : ts Salt
1 : Ripe mango
1/2 : c Orange juice
1 : Clove garlic
1 : ts Soy sauce (Bragg's Aminos
Are : Are also good)
1/4 : ts Curry powder
3 : tb Butter
4 : Shallots -- slivered
1 : ts Dried tarragon
3 : md Smooth-skinned potatoes --
Thinly : Thinly sliced
1/2 : ts Salt
1/8 : ts White pepper
2 : c Fish stock or chicken stock
1 : /2 lb Salmon steaks -- 3/4 to
Inch : Inch thick
1 : Lemon -- thinly sliced
1 : Bay leaf
1 : c Dry white wine
1/4 : lb Bacon slices, cut in
1/2 : -inch pieces
1/2 : sm Cabbage -- cored and
Shredded : Shredded
1 : c Whipping cream
2 : tb Olive oil
3/4 : c Sliced leek; no dark green
-parts : -parts
1 : Clove garlic; minced
4 : ts Flour
1 : cn 2% evaporated milk; (385 mL)
1 : Salmon; ¥(23g)
4 : oz Smoked salmon; shredded
1/4 : c Fresh dill; chopped
2 : tb Lemon juice
1 : ts Grated lemon rind
12 : oz Linguine
418 : g Canned pink Alaska salmon
3 : Shallots; chopped OR...
1 : lg -Onion, chopped
450 : ml Vegetable stock
150 : ml Dry white wine
25 : g Butter
25 : g Plain flour
300 : ml Skimmed milk
100 : g Curd cheese
4 : tb Greek yogurt
Seasoning : Seasoning
1 : c Sour Cream
1 : c Salsa
1 : pk Ranch Dressing Mix
-Karen : -Karen Thackeray
1 : c Mayonnaise *
1 : c Sour cream
1 : pk Vegetable soup & recipe mix
12 : oz Chunky salsa; mild or medium
1 : c Salsa
1/2 : c Low-fat sour cream
1/2 : c Reduced-fat mayonnaise
1 : tb Lemon juice
16 : oz Sour cream
1 : c Picante sauce
2 : tb Cilantro; chopped
0: Preheat oven to 425F
1: Combine first 3 ingredients in a small bowl; stir well; set aside
2: Unroll pizza dough, and roll into an 8x12-inch rectangle
3: Lightly coat surface of dough with cooking spray, and sprinkle with 2 T cheese mixture
4: Fold the dough in half to form a 6x8-inch rectangle
5: Roll dough into a 12x8-inch rectangle
6: Lightly coat surface of dough with cooking spray, and sprinkle with remaining cheese mixture
7: Using fingertips, press cheese mixture into dough
8: Cut the dough into 16 (8-inch long) strips
9: (Pizza cutter works well) Gently pick up both ends of each strip and twist dough
10: Place the twisted strips 1/2 inch apart on a large baking sheet coated with cooking spray
11: Bake at 425F for 8 minutes or until lightly browned
12: Remove and cool on wire racks Serving Size: 1 stick, Calories: 68 (15% from fat), Protein 2
13: 7 g; Fat 1
14: 1 g Reprinted from Cooking Light mamgazine, March 1996 issue p
15: 138 From Gemini's MASSIVE MealMaster collection at www
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17: com/~gemini