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cooking light magazine29 Jul 2008 03:10 pm

Seafood in Cream Sauce CarbsPerServing:14 total recipe excluding seafood
Effort:Easy
Ingredients:
4 tablespoons butter 1/2 pint heavy cream
4 cloves garlic 2 teaspoons lemon peppersalt — to taste
1/4 cup parmesan cheese seafood of choice

How to Prepare:
In a small saucepan heat about a half of stick of real butter.
Simmer until all melted. Then add about a half of a pint of heavy
whipping cream. Bring to a low boil then reduce heat to simmer. Add
4 cloves of garlic and then 2 tsp. of lemon pepper and
salt to taste. Add 1/4 cup of parmesean cheese to liquid to thicken.
Once the consistency has thickened add your favorite seafood…i.e;
chopped clams, real crabmeat, lobster or shrimp. Continue to heat
thoroughly through your seafood then top with fr
esh parsley! Tuna Loaf CarbsPerServing:6 total recipe excluding caeser dressing
Effort:Easy
Ingredients:
1 can tuna 1/2 cup finely crushed pork rinds
2 tablespoons butter
1 egg — slightly beaten (2 eggs would make it a bit firmer)
salt and pepper — to taste 1/4 cup heavy cream
1/4 cup warm waterTopping: 4 ounces cream cheese
1 tablespoon Caeser Dressing (Cardini’s is the BEST! no
carbs) Great taste 1 1/2 tablespoons heavy cream

How to Prepare:
Mix ingredients, Bake in buttered pyrex dish at 350 for 25-30
minutes until set. (With only one egg, it doesn’t set very firmly.)
Top with cream cheese, softened with salad dressing and cream to
spreading consistency.

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  • cooking light magazine14 Jul 2008 09:10 am

    CHEESE STRAWS.

    Take two ounces of flour and three ounces of
    Parmesan cheese grated (it is better to buy the cheese
    by the pound and have it grated at home), and two
    ounces of butter. Rub the butter into the flour, add
    the cheese and a little salt and cayenne pepper, and
    make into a paste with the yolk of an egg ; roll the
    paste out in a sheet about an eighth of an inch thick
    and five inches wide and cut in narrow strips ; bake
    in a hot oven about ten minutes.

    PATE A CHOU FOR SOUPS

    Put a gill of milk and an ounce of butter into a
    saucepan over the fire ; when it comes to the boiling
    point add two ounces of sifted flour; stir with a
    wooden spoon until thick and smooth, then add two
    eggs, one at a time, beating briskly; remove from
    the fire and spread out thin, cut in pieces, the size of
    a small bean, put them in a sieve, dredge with flour,
    shake it well and fry in boiling fat until a nice brown.
    Add to the soup after it is in the tureen.

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  • cooking light magazine25 May 2008 01:11 am

    NALESNEKY (NALISTNIKI?) - A Russian Recipe.

    Beat three yolks of eggs light, add to it half a
    cup of milk, half a cup of water, one cup of flour, and
    a little salt, mix until smooth, then stir in the whites
    of three eggs beaten to a stiff froth. Have some
    melted butter, brush over the bottom of a frying pan
    and pour a little of the batter into it, let it cover the
    bottom of the pan without being thicker than paper,
    let it brown, turning it to brown the other side,
    spread with any jelly preferred, fold in half and fold
    again, making a wedge-shaped cake. Use all the
    batter in this way, and serve hot. It would be well
    to have two spiders in use.

    NOODLE PUDDING.

    Put two ounces and a half of noodles in a pint of
    boiling milk and cook until stiff like mush. Remove
    from the fire, and stir in one ounce and a half of but-
    ter, one ounce of sugar, two tablespoonfuls of finely
    chopped almonds, a few drops of extract of almond,
    #NAME? cream beaten together, and turn the mixture into a
    well buttered mould sprinkled thoroughly with fine
    sifted bread crumbs. Set the mould in a pan of boil-
    ing water in the oven, cover to prevent browning,
    and if the mould has a pipe through the center bake
    half an hour, if a plain mould it will require three-
    quarters of an hour. Turn out of the mould and
    serve hot with a sauce.

    PARADISE PUDDING.

    Melt two and a half ounces of butter in a sauce-
    pan, stir into it a quarter of a pound of sifted flour
    and a cup and a half of cream or rich milk, let it cook
    until it no longer sticks to the side of the pan, remove
    from the fire and let it cool. Then stir in an ounce
    and a half of sugar, three heaping tablespoonfuls of
    almonds blanched and chopped and a little vanilla
    to flavor vanilla sugar is better than the extract
    then mix in five well beaten eggs, a little at a time.
    Turn it into a well buttered mould sprinkled with
    dried and sifted bread crumbs, set in a pan of hot
    water in the oven, cover to prevent browning and
    bake about three-quarters of an hour. Serve hot
    with a wine or fruit sauce.

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  • cooking light magazine24 Mar 2008 04:29 pm

    Ok I want to know if I can give my trust to this recipe I found in a Cooking light Magazine. Anyways it asks me for fat-free cottage cheese, shredded monterey jack cheese, 2 tablespoons finely chopped onion, 1/6 teaspoon salt, red chile sauce, corn tortillas, shredded reduced fat extrasharp cheddar cheese.
    I was making red chile-cheese enchiladas, anyway it says that this recipe has
    calories 173, fat 5.4g, protein 8.8g.

    Can I really trust this recipe not to make me big.

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  • cooking light magazine06 Mar 2008 06:57 pm

    GRAHAM POPOVERS.

    Beat three eggs very light, and add to them one
    tablespoonful of sugar, one pint of milk, a saltspoon-
    ful of salt. Put in a mixing bowl half a pint each of
    Graham and white flour, stir the eggs and milk grad-
    ually into this and beat until perfectly smooth. Then
    add one tablespoonful of melted butter and beat
    again for some minutes. Brush the cups over with
    melted butter; if they are of iron heat them, half fill
    with the batter and bake in a quick oven fifty min-
    utes at least.

    GRAHAM GEMS.

    To one quart of sweet milk, four cups of Graham
    flour, a teaspoonful of salt. Stir together and beat
    well, the longer the better. Have the gem pans very
    hot, brush well with butter, half fill them with the
    batter and bake thirty-five minutes.

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  • cooking light magazine20 Jan 2008 08:13 am

    FOR ITALIAN PASTRY AND TIPSY CAKE.

    Ingredients : One pint milk, six ounces loaf sugar, five eggs,
    a small piece of cinnamon. Boil the milk, sugar, and cinna-
    mon together, whisk the eggs well up, pour the boiling milk over
    them, well whisking all the time, stir them well together over a
    slow fire until boiling; takeoff and stand the stewpan in cold
    water and stir until cold.

    ITALIAN PASTRY.

    Take some short paste, roll out very thin, spread some custard
    over it, cover it with a layer of short paste, then mask the top
    over with meringue, made as follows: Four whites of eggs
    beaten to a stiff froth, stir in five ounces powdered white sugar,
    bake it in a cooljoven ; when baked, cut it up in fancy shapes, and
    ornament the tops with preserved fruits.

    MERINGUES.

    Ingredients : Eight whiles of eggs, one pound powdered white
    sugar. Break the whites of eggs very carefully into a clean
    pan ; then with a wire whisk beat them to a stiff snowy froth, so
    that the whisk will stand upright in them; then gently stir
    in the sugar, and with a dessertspoon lay out in little heaps like
    half eggs on stiff white paper, sprinkle a little powdered sugar
    over them, and bak^ ia a very cool oven ; when baked a nice
    light brown, take out and lift up the meringue, and with a tea-
    spoon scoop out the soft part in the centre and place back in the
    oven to dry for a few minutes. Keep in a dry place until wanted.
    Before sending to table fill in the hollows with whipped cream,
    and place two together so as to form an egg in shape.

    SANDWICH PASTRY.

    Cut out of a sheet of puff-paste strips about three inches long,
    an inch wide, and about half an inch thick ; lay them on their
    edge and bake in a hot oven ; when nearly cooked, sprinkle
    some fine sugar over them ; when cooked spread some jam on one
    piece and cover it with another, the same as a sandwich.

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  • cooking light magazine23 Dec 2007 06:13 am

    IRISH STEW.

    Take part of a neck of mutton, cut it into small pieces, put it
    into a kettle, the meat well covered with water ; some onions cut
    in slice, pepper and salt ; a number of potatoes must be cut
    rather larger than the meat (not sliced) ; put them at the top,
    let all stew together till done. A breast is nice done this way.

    APPLE PUDDING.

    Take three large baking apples, pare them, and cut the cores
    square out, and fill the holes with butter and sugar, and a little
    of any seasoning preferred. Butter a deep dish, lay the apples
    in it, and cover them with batter, such as the fritters are made
    of, and bake in a quick oven al)out half an hour.

    PEACH PIE.

    Take mellow, juicy peaches, wash and put them in a deep
    pie-dish lined with pie-crust, sprinkle a thick layer of sugar on
    each layer of peaches, put in about a tablespoonful of water, and
    sprinkle a little flour over the top; cover it with a thick crust,
    and bake the pie from fifty to sixty minutes.

    BROILED SALMON.

    Slices from a fresh salmon, well scaled, cleansed and wiped ;
    two ounces of butter, melted ; one teaspoonful of flour ; one salt-
    spoonful of salt ; melt the butter smoothly, thicken it with
    flour, add the salt, and roll the salmon well in it ; make a very
    clear fire, take a perfectly clean gridiron, and broil carefully ;
    time, ten minutes.

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  • cooking light magazine01 Dec 2007 12:13 am

    JAPANESE TEA WAFERS Break the white of one egg in a bowl; add
    one tablespoonful of sugar, stir a moment, and then add one tablespoonful of flour
    and one-half teaspoonful of softened butter ; beat until well mixed ( it should be
    about as thick as cream ). Pour a teaspoonful of this batter on the reverse side
    of a large baking-pan, slightly greased, and with the back of the spoon spread
    it until about four inches in diameter and almost as thin as tissue paper.
    Bake in a moderate oven till brown, and while still warm roll around
    a curling-stick. Keep in a covered tin.

    WALNUT WAFERS Mix one-half cupful of brown sugar with one-half
    cupful of white, and cream with one-half cupful of butter. When smooth, add the
    beaten yolks of three eggs and beat hard ; then one-half cupful of New Orleans mo-
    lasses, and, last of all, one-half cupful of sifted flour. Drop teaspoonfuls of the batter
    on a greased baking-tin, about two inches apart ; place one-fourth of a walnut on each,
    and bake in a very slow oven until brown, about ten minutes. Keep in a covered tin.

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  • cooking light magazine24 Nov 2007 01:13 pm


    SOUTH CAROLINA CURDS Heat one quart of rich milk until hike-
    warm ; stir into it one large spoonful of liquid rennet, and let it set. Drain off the
    whey and pour the curds into a perforated milk-pan or a clean basket to drip for
    twenty-four hours. Turn out on a platter and serve with powdered sugar, cin-
    namon, and very thick cream. Strawberry jam may be used instead of the
    cinnamon. If too dry, a little of the cream may be beaten into the curds.

    CREME DE RIZ A LA MONTPELLIER (Rice Cream) Put one
    cupful of rice, thoroughly washed, in a double boiler, with one-third water and two-
    thirds milk, slightly sweetened, and heated to boiling point. Flavor with vanilla, using
    a piece of the bean, and allowing it to cook for ten minutes in the milk. When the
    rice is well done and quite dry, arrange it while hot, as lightly as possible, in a round or
    oval ring on a large flat dish, and put in the refrigerator. Whip and sweeten a pint and
    a half of thick cream, and put on ice also. When it is to be served, heap the cream
    in the center, and sprinkle the rice plentifully with small candied fruits, bits of different-
    colored jellies, or small preserved fruits from which the syrup has been thoroughly
    drained. The pudding must be served very cold.

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