Hash Browns
CarbsPerServing:11 total recipe
Effort:Easy
Ingredients:
2 cups cabbage — thinly sliced
salt and pepper — to taste1 green onion — chopped
1 egg

How to Prepare:
Shred cabbage very thin add S & P, the green onion and egg.
Mix well. Fry in oil in non stick frying pan. Makes 2 patties.
Holiday Mashed Potato Casserole
CarbsPerServing:12 total recipe excluding
cauliflower
Effort:Easy
Ingredients:
2 packages frozen cauliflower
1/2 cup butter
1 bunch green onions — (4 or 5)
1/4 heavy cream — 1/4 to 1/28 ounces cream cheese — at room temp
1 cup grated Parmesan cheese
Salt and pepper to taste
How to Prepare:
Place the cauliflower in a large saucepan and cover with lightly
salted cold water. Bring to a boil, reduce heat to medium and simmer
for 15 to 20 minutes or until tender when pierced with a fork. Drain
thoroughly; transfer to a large mixer bowl.

Preheat oven to 350 degrees. While cauliflower is cooking, in a
medium skillet over medium low heat, melt butter. Add green onions
and saute until tender. Add 1/4 cup milk, cream cheese and Parmesan
cheese; stir until cheeses are melted. Add the melted ch
eese mixture to cauliflower and beat with electric mixer until
fluffy. Season to taste. If mixture seems too stiff, add a little
more milk. Pour into a 9 X 13 inch casserole dish and bake at 350
degrees for about 30 minutes. Mixture should be nicely brown
ed on top and slightly bubbly.
Italian Zucchini Pie
Serves:10,10,10,10
CarbsPerServing:44 total recipe
Effort:Easy

Ingredients:
4 cups sliced zucchini — unpeeled, thinly sliced
1 cup onions — coarsely chopped
2 cloves garlic — crushed
1/2 cup butter
1/2 cup chopped fresh parsley
1/2 teaspoon salt1/2 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon oregano
8 ounces shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs — well beaten
4 tomato slices — (4 to 5

How to Prepare:
Preheat oven to 375. In a skillet, cook onion til golden, throw in
garlic
and cook two more minutes. Throw in zucchini and cook til tender.
Stir in
parsley and all seasonings. In a large bowl, blend eggs with
cheeses, stir
in vegetable mixture. Butter an 11-inch quiche or glass pie plate
and pour
mixture in evenly. Layer the tomato slices over and sprinkle a
little bit of
parmesan over. Bake for 18 to 20 minutes.

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Unbelievable French Toast
Serves:8,10,10,10,10,10,10,10,10,10,10,8,9,9,10
CarbsPerServing:6g carbs total
Effort:Easy
Ingredients:
1/2 a 3-oz bag
UNFLAVORED pork rinds
2 eggs
1/4 cup heavy cream3 splenda packets
1/2 teaspoon cinnamon
1/2 teaspoon vanilla

How to Prepare:
Crumble pork rinds until the
resemble fine bread
crumbs.

Beat eggs well then mix
with the remaining
ingredients and beat again.
Add crushed pork rinds to
the egg/cream mixture and
allow to sit for 5 minutes.
Mix will thicken to a “gloppy”
phase.

Meanwhile, heat skillet or
griddle with butter or oil,
and when hot, fry pancakes
until golden brown on both sides. Serve with lots of
butter and low-carb syrup.

If you don’t tell someone
who eats them, they will
never have a CLUE that
these delicious french toast
pancakes are made with
pork rinds. THESE ARE
UNBELIEVABLE!! You WILL
be surprised at how
delicious these are!

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REUBEN CHICKEN Serves:4-6,10,10 CarbsPerServing:UNKNOWN BUT LOW
Prep Time:10 MINUTES AND THEN 45 TO BAKE Effort:Easy
Ingredients:
4-6 BONELESS, SKINLESS CHICKEN BREASTS SAUERKRAUTSWISS CHEESE
THOUSAND ISLAND DRESSING

How to Prepare:
PLACE RAW CHICKEN BREASTS IN BAKING DISH,SPREAD DRAINED SAUERKRAUT
OVER RAW CHICKEN, COVER WITH THIN SLICES OF SWISS CHEESE, THEN
SPREAD DRESSING OVER THE CHEESE.
BAKE AT 350 DEGREES FOR ABOUT 45 MINUTES OR UNTIL DONE.

Chicken mushroom cheesy bacon bake Serves:4,10
CarbsPerServing:approx. 5 gms Prep Time:20 minutes
Effort:Average
Ingredients:
4 chicken breasts
1 can condensed cream of mushroom soup
1/4 cup water
1 small white onion
1 pkg whole baby portabella mushrooms
2 cloves garlic
4 slices of bacon
1 cup shredded white cheddar cheese
olive oil
salt
pepper
garlic powder

How to Prepare:
Rinse chicken breasts and place into a baking dish. Sprinkle with
salt, pepper, and garlic powder.
Add about 2 tbsp of oil to a frying pan on medium heat and add
chopped garlic cloves. Sautee, but do not brown the garlic. Add
mushrooms and brown. Set pan aside to cool to room temperature.

Mix soup with 1/4 cup of water and whisk. Add sauteed mushrooms to
the soup mixture. Spoon 2 tbsp over each breast and spread evenly
over entire breast.

Place 2 sliced raw onion rings over each breast and cover each
breast with a slice of raw bacon (cutting each slice in half makes
it easier to cover the entire breast).

Place into 400 degree oven until meat is no longer pink and bacon is
browned and slightly crisp. About 45 minutes. Remove dish from oven
and cover each breast with 1/4 cup of cheese. Place under broiler
until cheese bubbles and is slightly browned.
Enjoy!

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Steak Marsala
CarbsPerServing:4g carbs total
Effort:Easy
Ingredients:
1 steak — strip, chuck eye ,
or ribeye
1/4 c dry sherry — or white
wine
1 clove garlic — minced3 tablespoons sour cream
2 tablespoons butter

How to Prepare:
Saute garlic in butter. Add
seasoned steak. Cook to
desired doneness.
Remove steak. Add Sherry
to pan…let it cook down a
little…whisk in the
sour cream. Serve sauce
over the steak. Wonderful
taste that is good
enough for company.
Everyone who has tried it,
loves it! If you are making
it for everyday, use the
chuck eye steak. It’s cheap
and tasty.

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RICE OMELETTE SOUFFLE.

Boil a quarter of a pound of well-washed Caro-
lina rice in a pint and a half of milk until stiff. Stir
in two ounces of butter, half a pint of cream and four
egg yolks beaten light with two ounces of granulated
sugar and vanilla to taste, add a quarter of a pound
of citron cut fine and two ounces of almonds blanched
and pounded fine in a mortar. Stir all well together,
adding at the last four whites of eggs beaten very
stiff. Put in a pudding dish and bake until firm
about half an hour. Serve immediately in the dish
in which it was baked.

STRAWBERRY SHORTCAKE.

Puff paste makes a delicious strawberry short-
cake. Roll thin, as for pie crust, and line three layer
cake tins and bake. Put a quart of fresh, ripe straw-
berries stemmed in a bowl, sweeten them, cover and
stand the bowl on the shelf over the range, stir occa-
sionally and mash slightly with the back of a spoon.
When serving time comes lay one of the shells on the
dish in which it is to be served, and pour a third of
the berries over it, then put on a second and a third,
decorate the top layer with whipped cream and serve
with cream. It should be served immediately after
the berries are added to the crust that it may be
crisp. Both berries and shells should be cold.

STRAWBERRY SHORTCAKE.-No. 2.

Make a biscuit dough in the proportion of a pint
of flour, a heaping teaspoonful of baking powder
and half a teaspoonful of salt, a tablespoonful of
butter and enough milk to mix it. Roll about an
inch thick, cut it round or oblong and bake in a quick
oven about fifteen minutes. Cut around the edge
and pull gently apart, butter slightly, have the berries
prepared as for Shortcake No. 1. Put the crust on
the serving dish, pour half the berries over it, put on
the top and pour the remainder of the berries over it.
Serve with cream.

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GNOCCHI A LA ROMAINE

Put two ounces of butter in a saucepan over the
fire with two tablespoonfuls of milk. When this
conies to a boil stir in four ounces of flour ; then add
a cup of milk, let it cook, stirring all the time until
it no longer adheres to the pan, remove from the fire,
let it cool and then beat in three eggs, one at a time,
two heaping tablespoonfuls of grated Parmesan
cheese, a saltspoonful of mace and a dash of salt.
Set it away to get cold, make it into small balls.
Have a large saucepan of boiling, salted water on
the stove, drop the balls into it and let them boil five
minutes, take them out with a skimmer and drain
well. Have ready a cream sauce, put the balls in
this, and when they are hot turn into a baking dish,
sprinkle with Parmesan cheese and bake until brown
in a quick oven.

Salads

MAYONNAISE DRESSING.

One-half teaspoonful of mustard, one-half tea-
spoonful of sugar, one teaspoonful of salt and a dash
of cayenne pepper ; then add two raw egg yolks,
beat well and stir in a teaspoonful of strong vinegar;
add very carefully, drop by drop, a scant three-quar-
ters of a cup of best olive oil, and as it thickens half
a teaspoonful of vinegar. This recipe never fails, if
the directions are carefully followed. The eggs and
oil should be kept in the refrigerator and be ice cold.
Lemon juice may be used, instead of vinegar, if pre-
ferred.

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POTATO SOUP.

Take four large potatoes, peel and boil them
tender in water, mash very fine with a small table-
spoonful of butter, add as much boiling milk as will
make it the right consistency. Boil in as little water
as possible one tablespoonful of turnips and two of
carrots cut into dice ; when tender turn all into the
soup, add a little cayenne and salt to taste. Just
before serving beat a quarter of a cup of cream with
one egg yolk, remove the soup from the fire and stir
the two together as in other cream soups, and serve
at once with fried croutons.

PUREE OF VEGETABLES.

Cut fine three onions, one turnip, two French
carrots and four potatoes, put in a saucepan with
four tablespoonfuls of butter and a little parsley ; let
them cook about ten minutes, then add a tablespoon-
ful of flour. Stir well and add two quarts of boiling
milk, season with salt and pepper and a tiny bit of
sugar, and when it boils take out the parsley, press
the soup through a sieve and serve with croutons
of fried bread.

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DRESSED SALMON, ITALIAN SAUCE.

Ingredients: Two slices of middle cut of salmon, about one
and a-half pounds to two pounds in weight each, three onions,
two carrots, two blades of mace, a few allspice, two shalots, a tin
of preserved mushrooms, one bay-leaf, a sprig of thyme, some
seasoning, a little parsley, one pint of stock, and a little roux.
Cut up three onions, two carrots, (very thin,) and place them in
a baking-dish ; add a few allspice, two blades of mace, and some
seasoning ; then lay the slices of salmon on the top of the vege-
tables, and cover with a piece of buttered paper, and bake in a
hot oven thirty minutes. Into a stewpan put one pint of stock,
a sprig of thyme, a bay-leaf, a little piece of carrot, an onion,
and a little roux ; boil together twenty minutes, and strain
through a fine hair-sieve. Chop very finely two shalots, and
put them into a stewpan with two ounces butter, and let them
simmer a few minutes ; then add a tin of preserved mushrooms
chopped fine, and a little finely-chopped parsley ; let all simmer
a few minutes, then pour in the sauce, add seasoning to taste,
and a little soy to color it brown ; lift the slices of salmon very
carefully on to a hot dish, take care not to allow any of the vege-
tables to remain on them, and pour the boiling sauce over
them ; then squeeze the juice of a lemon over them, and serve
immediately.

BOILED CHICKENS, BECHEMEL SAUCE.

Ingredients: Two chickens, one pint of milk, one onion, one
carrot, a stick of celery, a blade of mace, some seasoning, a little
roux, and a gill of cream. Have a stewpan large enough to
hold the chickens, put in half an onion, half a carrot, a little
piece of celery, a pinch of sugar, the same of salt, and then lay
in the chickens ; prick them all over the breast with a needle,
and cover them with boiling water, and boil steadily for thirty-
five minutes. Into a stewpan put one pint of milk, a piece of
onion, a piece of carrot, a piece of celery, a blade of mace, some
seasoning, and a little roux, enongh to thicken it; boil twenty
minutes, and strain through a fine hair sieve ; add a gill of
cream, and bring to the boil ; place the fowls in a very hot dish,
take out the skewers, and wipe away any moisture with a clean
napkin ; then pour a little sauce over them, and garnish with
some slices of lemon and green parsley ; serve the rest of the
sauce in a boat.

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POTATO SOUP A LA CREWE.

Ingredients : Four pounds of potatoes, two quarts of milk,
one onion, one head of celery, two blades of mace, one pound of
veal, three ounces of butter, one lemon, one quart of water, a gill
of cream, and some seasoning. Into a large stewpan put three
ounces butter, one onion, and one head of celery cut into slices,
one pound veal. Place the stewpan on the stove, and let cook
gently for twenty minutes ; peel the potatoes, and cut them into
thin slices, and place in the stewpan with the cooked vegetables
and veal ; add one quart of water, the rind of one lemon, some
seasoning, and two quarts of milk, and let it simmer gently two
hours (occasionally stirring to prevent its burning) ; pass the
soup through a fine hair sieve into a clean stewpan, and stand it
in some boiling water to keep hot ; before sending to table, add
a gill of cream, and season to taste ; send with the soup some
small croutons of fried bread.

FILLETS OF BRILL, POLISH SAUCE.

Ingredients : Four fillets of brill, two lemons, one onion, one
carrot, some seasoning, a handful of parsley, a stick of horse-
radish, a little anchovy sauce, one ounce sugar, one pint of stock,
and a little roux. Cut each fillet into three pieces, and lay
them in a well-buttered baking-tin, sprinkle some seasoning
over them, and squeeze the juice of two lemons over them;
cover with a piece of buttered paper, and bake in a hot oven
twenty minutes. Into a stewpan put a piece of butter about the
size of a walnut, one onion, and one carrot cut into slices, and
some seasoning ; place on the stove and lightly fry, then add a
little anchovy sauce, one pint of stock, one ounce sugar, and a
little roux ; boil all together for twenty minutes, then strain
through a fine hair sieve ; to the sauce add a handful of parsley
blanched and chopped very fine, and one horseradish scraped
very fine ; let the sauce boil a few minutes ; dish the fillets in a
circle overlapping one another, and pour the boiling sauce over
them, and serve very hot.

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PICKLED BEANS.

Put inl ,} two gallons of water enough salt to float an egg ; then
boil the salt and water for ten minutes, and put it away to get
cold. Pick French beans or scarlet runners before they are
stringy, put them whole into an earthenware crock, and pour the
above pickle over them. Have ready a piece of wood that will
entirely cover them ; lay a cloth over the beans, and then put
on the piece of wood and a heavy weight to press them under
the pickle. Not more than twenty pounds of beans should be
kept in one crock, as they do not keep well in large quantities.
They keep crisp and good for seven months, if in a dry place.
About once a fortnight the cloth should be rinsed in boiling
water and then in cold, as a scum will often rise. When re-
quired for use, take out a sufficient quantity, soak them for six
hours, changing the water once or twice ; then cut them up for
table, and boil them like fresh beans. They are very acceptable
when vegetables are limited in quantity and poor in quality.

GERMAN YEAST.

This is only the ordinary beer yeast, kept fresh and fit for use
for several months, by placing it in a close canvas bag, and
gently and gradually squeezing out the moisture in a screw-
press, until the remaining matter acquires the consistency of
clay or soft cheese, in which state it must be preserved in close
vessels, or wrapped in waxen cloth,

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