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Broiled
Shrimp and Chicken Shish Kebab
Cabbage
Rolls Stuffed With Meat
Chicken
in Sauce
Corned
Beef & Cabbage
Egg
Foo Yung
Lemon
Basted Roast Chicken
Pizza
With Meat Crust
Taste
Delight Pancakes
Broiled Shrimp and Chicken Shish Kebab
5 Oz.
chicken breast, cut into strips
5 oz.
shrimp
1/4
cup tomatoes, chopped
1/4
cup green peppers, chopped
onion
powder, to taste
italian
seasonings, to taste
pepper
to taste
Alternate
chicken, shrimp, tomatoes and green peppers on shish kebab
spears.
Sprinkle with seasonings. Broil, or place all ingredients in baking
dish
and bake at 325 degrees for 20 minutes.
*Cabbage Rolls Stuffed With Meat
1 medium
cabbage
1 1/2
pounds ground lamb or beef
4 tablespoons
diced onion
4 tablespoons
chopped parsley
2 eggs
1 teaspoon
salt
pepper
to taste
1/3
cup tomato sauce
Sauce:
1
cup chopped cabbage
1/2
cup water
2/3
can tomato sauce (8 ounces)
1/2
teaspoon sour salt (citric acid)
2 tablespoons
lemon juice
1 1/2
teaspoon-equivalents sugar substitute
Clean
cabbage and remove any damaged leaves. Pour boiling water
over
cabbage. Cover and let stand for 1/2 hour. Mix ground meat, onion,
parsley,
eggs, salt, pepper, and tomato sauce together. Drain cabbage, core,
and
separate leaves. To stuff: Use 12 leaves. Put 2 full teaspoons of meat
mixture
in center of each leaf. Bring sides up over filling and roll leaf up.
Set
aside. Sauce: Chop remaining cabbage (the core and leaves not suitable
for
stuffing). Place water in large dutch oven or large kettle. Bring to boil.
Add
chopped cabbage, tomato sauce, sour salt, lemon juice, and sugar
substitute.Turn
heat down. Simmer for 15 minutes, covered. Remove 1 cup
sauce
and set aside. Place cabbage rolls in pan as close together as possible.
Pour
cup of sauce over cabbage rolls. Cover. Simmer for 1 1/2 hours.
*Chicken in Sauce
3 pounds
chicken for frying, cut into pieces
salt
4 tablespoons
oil
1/2
pound mushrooms
2 tablespoons
onion, minced
2 tablespoons
tomato sauce
2 teaspoons
lemon juice
1/2
cup white wine
Sprinkle
chicken pieces with salt. Heat oil in skillet, add pieces of chicken,
and
sauté' well on all sides. Remove to dish and keep warm. Sauté'
mushrooms
and onion until onion is soft. Add tomato sauce, lemon juice, and
wine,
bring to a boil, stirring constantly. Pour sauce over chicken.
*Corned Beef & Cabbage
4 or
5 pounds corned beef
1 clove
garlic
6 tablespoons
sliced onion
1 small
head cabbage (about 4 cups)
Wash
beef and place in enough cold water to cover meat. Bring to boil
and
remove foam from surface with shallow spoon. Add garlic clove. Cover.
Reduce
heat and simmer for about 3 hours or until meat is tender. Add onion
and
cook for 30 more minutes. Add cabbage, which has been cut into 6 equal
portions,
and cook for 10 to 15 minutes or until tender. Remove to heated
platter.
Slice meat and serve with cabbage.
*Egg Foo Yung
2 onions,
chopped fine
2 green
peppers, chopped
6 slices
ham, chopped
1 16-ounce
can bean sprouts
6 eggs,
beaten
salt
and pepper to taste
3 tablespoons
peanut oil
Beat
first ingredients together. Heat oil in skillet. Drop mixture into oil
by
tablespoonfuls.
Brown on both sides.
*Lemon Basted Roast Chicken
1 chicken,
cut up
1/2
teaspoon oregano
1/4
teaspoon garlic powder
1/4
cup butter (1/2 stick)
salt
and pepper
juice
of 2 lemons (6 to 8 tablespoons)
Preheat
oven to 400 degrees. Sprinkle chicken with oregano and garlic
powder.
Melt butter in roasting pan or casserole. Roll chicken in it. Sprinkle
with
salt and pepper. Roast chicken skin side up, uncovered, in 400 degree
oven
for 30 minutes or until golden brown. Turn pieces over and continue
roasting
until brown (about 30 more minutes). Reduce heat to 300 degrees
and
cook until tender. Squeeze lemon over chicken.
*Pizza With Meat Crust
1 pound
ground beef
1/3
cup grated parmesan cheese
1/4
cup beef bouillon
1 onion,
chopped
1 clove
garlic, minced
1 teaspoon
seasoned salt
1 8-ounce
can tomato sauce
1 cup
ricotta cheese, drained
2 egg
yolks, beaten
1/2
cup mozzarella cheese (in thin slices)
16
slices pepperoni
Preheat
oven to 375 degrees. Mix beef, parmesan cheese, bouillon, onion,
garlic,
and salt together well. Press into 9-inch pie plate to form shell. Bake
in
375 degree oven for 15 minutes. Remove from oven and pour off excess
fat.
Combine tomato sauce, ricotta, and egg yolks. Fill meat shell. Tope
with
mozzarella slices and pepperoni. Lower over heat to 325 degrees.
Bake
for 40 minutes.
*Taste Delight Pancakes
1/2
pound ground beef
3 egg
yolks, lightly beaten
1 teaspoon
lemon juice
1 tablespoon
grated onion
1/2
teaspoon celery seed
1/2
teaspoon dry mustard
1/4
teaspoon baking powder
1/2
teaspoon salt
dash
of pepper
3 egg
whites
Mix
first 9 ingredients well. Beat egg whites stiff. Fold meat mixture into
beaten
egg whites. Lightly oil hot griddle or skillet. Drop mixture on griddle
by
tablespoonfuls. Lift edge of pancake to see if it is browned and puffy.
Turn
with
spatula and brown other side.
*indicates recipes taken from Dr Atkins Diet Cookbook