Halibut Steaks CarbsPerServing:19 total recipe Effort:Easy
Ingredients:
3 tablespoons lemon juice 1 teaspoon salt
1/2 teaspoon paprika 6 halibut steaks1/2 cup chopped onion
2 teaspoons butter 1 green pepper — cut into 6 strips

How to Prepare:
Combine first three ingredients, marinade halibut in it for at least
one hour. Cook chooped onion in butter until just soft.

Preheat oven to 450. Place steaks in greased glass baking dish and
top with cooked onion and pepper strips. Bake for 10 minutes, or
until fish flakes easily.
Indian Style Tuna Kebabs CarbsPerServing:17 total recipe excluding
tuna and coriander Effort:Easy
Ingredients:
1 can tuna in brine 1 small red onion
2 ounces cheddar cheese — mild 1 teaspoon chili powder
1/2 teaspoon salt1/2 teaspoon cumin seed 1 egg — beaten
fresh corriander 1 egg — beaten for coating

How to Prepare:
add all ingredients into a bowl and mix well once all ingredients
are mixed into a dough take a handfull and roll into a ball then
flatten like a burger
Once firmly into shape coat with egg by dipping the kebab into the
egg mixture turn over and then straight into the frying pan.
make sure the pan is coated with3 tblspns of oil (any).
once side is cooked then turn until golden brown.
once cooked as they cook very quick serve with salad and sour cream
and onion dip.
makes about 7-8 kebabs
Salmon Dinner CarbsPerServing:10 total recipe Effort:Easy
Ingredients:
1 salmon steak — (chopped up) 1 tomato — small
2 ounces feta cheese 1/2 teaspoon garlic salt — (approx.)1 tablespoon oil
salt pepper 1 tablespoon lemon juice

How to Prepare:
fry up the chopped salmon with all the flavourings…. then add the
diced tomatoes and feta and lemon juice….. and voila!!

Tags: campfire cooking, low fat recipes, cooking school, southern cooking, low carb recipes

FRICASSEE OF SPAGHETTINA.

Take a cupful of spaghettina, broken into small
pieces, put in boiling salted water and cook for three-
quarters of an hour. Drain well, have a cupful of
cream sauce and stir the cooked spaghettina into it,
let it come to a boil, season with salt and pepper,
and add the well beaten yolk of an egg, stir well,
remove at once, and turn into a hot vegetable dish
and serve.

MUSHROOMS EN COQUILLE.

Wash half a pound of nice, fresh mushrooms, peel
them and cut off the stems, cut the flaps into dice,
and put the skins and stems in a saucepan with a
cup of water, and cook for ten minutes. While these
are cooking put a heaping tablespoonful of butter in
a spider, when hot add the mushroom dice and let
them cook until tender, then add a dessertspoonful
of flour, and when it is cooked add the water the
stems were boiled in, and salt and pepper to taste.
If the sauce is too thick add a little more water. Stir
in at the last a teaspoonful of finely minced parsley,
a few drops of lemon juice and the well-beaten yolk
of one egg, stir well, remove from the fire, fill the
shells, sprinkle bread crumbs over the tops and a
little melted butter, put in the oven for an instant to
brown.

Tags: free recipes, super foods recipes, Healthy Food, cooking light magazine, free online recipes

BAKED OR STEWED CALF’S FOOT.

Well clean one calf’s foot, and either stew or bake it for three
to four hours in one pint of milk, one pint of water, one blade
of mace, the rind of half a lemon, pepper and salt to taste. An
onion and a small quantity of celery may be added, if approved.
Half a teacupful of cream stirred in, just before it is taken, is a
great improvement.

FRICASSEE OF FOWL.

Cut a fowl or chicken into eight pieces : that is, the two wings
and legs, dividing the back and breast into two pieces each ;
wash well, put them into a stewpan and cover with water, season
with a teaspoonful of salt, a little pepper, a bunch of parsley,
four cloves, and a blade of mace ; let boil twenty minutes, pass
the stock through a sieve into a basin, take out the pieces of
fowl, trim well ; then, in another stewpan, put two ounces
butter, with which mix a good spoonful of flour, moisten with
the stock, and put in the pieces of fowl ; stir occasionally until
boiling, skim, add twenty button onions, let simmer until the
onions are tender, when add a gill of cream, with which you
have mixed the yolks of two eggs ; stir it quickly over the fire,
but do not let it boil ; take out the pieces, dress upon your dish,
sauce over, and serve.

Tags: webkinz recipes, campfire cooking, cooking light recipes, crock pot recipes, low fat recipes

OYSTERS AND POTATOES Beat lightly with a fork one pint of hot
mashed potatoes. Blanch, chop fine and pound to a paste, with a little thick
cream, eight ounces of almonds. Add these to the potatoes. Beat together until
creamy, pile on a platter, and garnish with large fried oysters and slices of lemon.

SWEETBREAD AND OYSTER PIE Blanch and parboil a pair of fine
sweetbreads. Break in small pieces and place half in a pudding-dish, which has been
lined with puff paste. Drain a pint of oysters and place a layer on the sweetbreads ; pour
in a rich cream sauce, then add another layer of sweetbreads and oysters, cover with the
sauce, and, lastly, add a top of puff paste. Bake in a quick oven.

SWEETBREADS A LA BEARNAISE Blanch one pound of sweetbreads
by soaking first in warm water and then in ice water for half an hour, cut in pieces and
place in a saucepan with two tablespoonfuls of butter, salt and pepper ; brown on both
sides and simmer slowly until tender. In another saucepan boil one-fourth of a cupful
of tarragon vinegar with one teaspoonful of hashed shallot, two bay leaves, one-half
teaspoonful of onion juice, six whole peppers and a grating of nutmeg, and reduce one-
half. Place the saucepan on the corner of the range and add while stirring a little but-
ter and the yolks of three eggs. Put this in a double boiler and add little by little,
always stirring, two tablespoonfuls of butter till the sauce is thick ; then put in the sweet-
breads, and when hot serve on toast.