* Exported from MasterCook * Wiener Schnitzel Recipe By : Lansing State Journal, contrib. by Al Odenheimer, Okemos,MI
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Veal
Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 (6 oz.) veal cutlets
flour -- for dredging
3 tablespoons grated Parmesan cheese
1 egg -- beaten
1 teaspoon minced parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon grated nutmeg
1/2 cup milk
6 tablespoons butter
juice of 3/4 lemon Wipe meat with a damp cloth; pound very thin; dip lightly in flour. Mix
cheese, 2 Tbsp. flour, egg, parsley, salt, pepper, nutmeg and milk. Beat
until smooth. Dip floured cutlets in this batter. Cook over Low heat in 4
Tbsp. butter until golden and tender. Remove cutlets to warmed serving platter and keep them hot. Heat remaining
butter until darkened; add lemon juice. Stir and pour over cutlets. Serves 4. MC formatting and Posted on FareShare 4-99 by bobbi744@acd.net
ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : Real egg, not egg substitute is best for the batter. The
consistency of the egg is important.
* Exported from MasterCook * Wisconsin Wings By Ritz Crackers Recipe By : Ritz Crackers
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Volume 2-4, Apr.'99
Chicken Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 18 RITZ Crackers -- finely rolled
-- (about 3/4 cup crumbs)
1/3 cup Parmesan cheese -- shredded
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/8 teaspoon coarse ground black pepper
2 pounds chicken wings -- split and tips
-- removed
1/3 cup GREY POUPON Dijon Mustard 1. Mix cracker crumbs, Parmesan cheese, oregano, garlic powder, paprika
and pepper in shallow dish; set aside. 2. Coat chicken wing pieces with mustard; roll in crumb mixture to
coat. Place on greased baking sheet. 3. Bake at 350øF for 35 to 40 minutes or until golden brown, turning
pieces over halfway through baking time. Serve warm. Nutrition Information per serving: 191 calories, 19 g protein, 10 g
carbohydrate, 7 g total fat, 1 g saturated fat, 45 mg cholesterol, 391
mg sodium Preparation Time: 25 minutes Cook Time: 35 minutes Total Time: 60
minutes SOURCE: Ritz Crackers
Recipe found at http://www.culinary.net
Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Wrap: All-American Club Sandwich Wrap Recipe By : Wraps By Barber, Corpening, Narlock
Serving Size : 2 Preparation Time :0:00
Categories : Sandwiches/Wraps Volume 2-4, Apr.'99
Avocados Bacon
Turkey Main Dishes
Wraps Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 uncooked bacon slices -- diced
1/2 cup chopped avocados
1/2 cup chopped seeded tomatoes
1/3 cup finely chopped red onions
2 tablespoons chopped fresh basil
1 teaspoon fresh lime juice
salt -- to taste
freshly ground black pepper -- to taste
2 flour tortillas
nine-inch diameter
1/4 pound smoked turkey -- thinly sliced
1 cup firm-packed chopped arugula 1) Heat a large nonstick skillet over medium heat. Add the bacon and
cook, stirring occasionally, about 5 minutes or until crisp and brown.
Using a slotted spoon, transfer the bacon to paper towels to drain. 2) Meanwhile, combine the avocados, tomatoes, onions, basil, lime juice
and bacon in a small nonreactive bowl. Season with salt and pepper. 3) Heat oven to 250 degrees. Wrap tortillas in foil. Bake about 10
minutes or until heated through. Alternatively, wrap tortillas in damp
paper towels and microwave on high 30 to 60 seconds. 4) Place 1 cup avocado mixture on each tortillas and spread to cover
tortillas leaving at least a 1-inch border around the edge. Divide the
turkey and arugula between the tortillas, laying the slices and leaves out
flat to cover. Fold the right and left edges of the tortilla toward the
center over the filling. Fold the bottom edge of the tortilla toward the
center and gently roll until the tortilla is completely wrapped around the
filling. Nutrition details per serving: 364 calories, 20 grams protein, 20 gramsfat,
29 grams carbohydrates, 35 milligrams cholesterol, 934 milligrams
sodium, 50 percent calories from fat. From "Wraps," by Mary Corpening Barber, Sara Corpening, Lori Lyn Narlock
(Chronicle Books, October 1997).
Recipe featured in "That's a wrap: Versatile sandwiches are ready to go,"
wire service 09/03/97. Ann Burger is the food editor for The Post and
Courier, Charleston.
Posted to FareShare by Pat Hanneman, kitpath@earthlink.net on Apr 21, 1999 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 49 5336 0 0 0 0 0 0 1237 1514 2108 68
* Exported from MasterCook * Wrap: Asian Turkey Wrap - Harry Schwartz Recipe By : "Healthy Wraps" by Chef Harry for Great Day
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches/Wraps Volume 2-4, Apr.'99
Poultry Main Dishes
Wraps Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/8 cup hoisin sauce
1 scallion -- chopped
1 soft flatbread -- of choice
2 teaspoons sesame seeds -- toasted
4 ounces smoked turkey breast -- thinly sliced
1/2 cup alfalfa sprouts -- rinsed
and drained well on paper towels Mix the hoisin and the scallion and spread over 1 side of the bread.
Sprinkle with sesame seeds. Arrange turkey in an even layer. Place the
sprouts in a long mound at one end of the bread. Roll up like a jelly
roll with sprouts ending up in the middle. Wrap in plastic wrap and
refrigerate until serving. Slice at the diagonal. Serves 1. EACH with fat-free flour tortilla: 302 cals, 10g fat (29%) -
est. mc. Harry Schwartz, Malibu, CA, Host of Chef Harry and Friends (1998 PBS),
founder of Back Bay Gourmet, and guest Chef on NBC, Lifetime, and other tv
shows, including Great Day America. He freelance writes for magazines,
including Vegetarian Times. Books: Easygoing Entertaining; Chef Harry;
Friends: Sharing the Joys of the Table; Chef Harry; Friends: Quick,
Healthy, Gourmet! http://www.chefharry.com/ Wraps: Soft Flatbread: a flour tortilla, lavash, chapati, rice paper,
crepes, pita or other flat bread http://www.greatdayamerica.com/index.html Posted to FareShare by Pat Hanneman kitpath@earthlink.net
on Apr 21, 1999 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 5336 0 25015 0 0
* Exported from MasterCook * Wrap: Asian-Grilled Eggplant Wrap w/Garlic Sauce Recipe By : Vegetarian Times magazine
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables Volume 2-4, Apr.'99
Sandwiches/Wraps Main Dishes
Wraps Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 12 taco shells
white or yellow corn
OR eight-inch flour tortillas
1/2 teaspoon salt
1 clove garlic -- minced
2 teaspoons soy sauce
OR tamari sauce
2 teaspoons rice vinegar
2 teaspoons dark sesame oil
1 1/2 pounds eggplant -- OR
1 large globe -- cut
into 1/4-inch horizontal slices
vegetable oil -- for brushing
1 cup plain low-fat yogurt
1 tablespoon sesame seeds 1) Heat oven to 250 degrees. If using taco shells, separate and place on
baking sheet. If using tortillas, wrap in foil. Bake taco shells or
tortillas until heated through; about 10 minutes. Or, wrap tortillas in
damp paper towels and heat in a microwave oven on high (100 percent power)
for 30 to 60 seconds. 2) Meanwhile, in small bowl, whisk together salt, garlic, soy sauce,
vinegar and sesame oil. Set aside. 3) Preheat stove-top grill or griddle according to manufacturer's
directions. Brush eggplant lightly with oil and place, oiled side down,
on grill. Cook over medium-high heat for 4 to 5 minutes. Brush tops with
more oil, turn slices and cook until eggplant is golden and flesh is
tender, about 5 minutes. Transfer eggplant to a platter and brush with
garlic sauce, then cut each slice into three. 4) To assemble, in each taco shell or tortilla, place 2 to 3 pieces
eggplant. Garnish with dollop of yogurt and sprinkling of sesame seeds.
Wrap tortilla around filling ingredients. Recipe featured in "That's a wrap: Versatile sandwiches are ready to go,"
wire service 09/03/97. Ann Burger is the food editor for The Post and
Courier, Charleston. EACH 88 cals, 4g fat, 40% cff Posted to FareShare by Pat Hanneman, kitpath@earthlink.net on Apr 21, 1999 - - - - - - - - - - - - - - - - - -
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