* Exported from MasterCook * Acapulco Salad Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Avocados Bacon
Cheese Chicken
Salad Dressings Salads - Main Dish
Volume 2-6 June '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 Head butter lettuce
3/4 c Watercress
1/4 c Green onions -- chopped
2 Avocados -- sliced
Juice of 1/2 lemon
2 c Chicken -- cooked, cold, and cubed
1 lg Tomato -- diced
3/4 c Cheddar cheese -- shredded
6 sl Bacon -- cooked and crumbled
2 Eggs -- hard-cooked, quartered
MARIACHI DRESSING:
3/4 c Olive oil
1/3 c Balsamic or red wine vinegar
2 tb Lime juice or lemon juice
2 Cloves garlic -- minced
1/2 t Salt
1/2 t Pepper
1 t Dijon mustard
1/2 t Worcestershire sauce In large salad bowl, toss salad greens and green onion together.
Cut avocados and squeeze lemon juice over slices. Arrange slices
on greens around edge of bowl. Combine chicken, tomato and cheese
and place in center. Garnish with bacon and eggs. Serve with
dressing. DRESSING: Combine ingredients and shake well to blend. Chill
before serving. Shared on FareShare 6-99 and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Apricot Rice Pudding #1 Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Apricots
Volume 2-6 June '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 c Rice
1 qt Non-fat milk
3/4 c Non-fat egg substitute
- (equivalent to 3 eggs)
1/2 c Sugar
dash Salt
1/2 t Grated lemon zest
1 t Vanilla
6 Apricots -- pitted and sliced
- (about 1 pound)
2 tb Brown sugar -- packed Combine rice and 1 1/2 cups non-fat milk in saucepan. Heat to
boiling. Reduce heat. Cover and simmer until milk is absorbed,
about 15 minutes. Combine remaining 2 1/2 cups non-fat milk,
egg substitute, sugar, salt, lemon zest and vanilla. Stir in
apricots. Pour into 9-inch square pan and set in pan of hot water. Bake
at 325 degrees F. 30-40 minutes or until set. Chill until
serving time. Just before serving sprinkle brown sugar over
top of custard and broil until sugar melts and top is lightly
browned. Each serving contains about: 114 calories; 86 milligrams
sodium; 2 milligrams cholesterol; 1 gram fat; 23 grams
carbohydrates; 5 grams protein; 0.24 gram fiber. Shared by Michael Orchekowski - Fido Echo
Posted on FareShare 6-99 by jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Apricot-and-Ginger Crisp Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Apricots
Volume 2-6 June '99 Fruit Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- -------FILLING-------
1/3 c Light-brown sugar - firmly packed
3 tb Flour
1/4 c Fresh ginger - peeled and grated
1 t Cinnamon
Zest of 1 lemon -- grated
2 1/2 lb Fresh apricots (5 cups - pitted and halved)
---------TOPPING---------
3/4 c Flour
2/3 c Dark-brown sugar - firmly packed
1/4 t Salt
1/4 t Cinnamon
1/8 t Ground ginger
6 tb Cold, unsalted butter
4 Scoops vanilla or
Cinnamon ice cream
- (optional topping) 1. Heat oven to 375 degrees. Prepare the fruit filling. In a
medium bowl, combine the light-brown sugar, flour, ginger,
cinnamon and zest. Add the apricots and toss gently until they
are lightly coated. Set aside. 2. Prepare the topping: Combine flour, dark-brown sugar, salt,
cinnamon and ground ginger in a medium bowl. Cut in the butter
until the mixture resembles coarse meal. 3. Place the apricots in an 8-by-10-inch baking dish, cover
evenly with the topping and bake 20 to 30 minutes, or until the
fruit is soft and the topping is crisp. Serve warm. If desired,
top each portion with a scoop of vanilla or cinnamon ice cream. From "Bradley Ogden's Breakfast, Lunch and Dinner"
(Random House). Chicago Tribune, 6/20/93. From the MM database of Judi M. Phelps.
Posted on FareShare 6-99 by jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
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