Welcome to the Somersizing Recipe thread. Please note the following:
*Remember to type Recipe Title in Subject!
*State whether recipe is a level one or level two pro/fat, carb, veggie, or veggie/fat.
For more Somersizing recipes, visit one of these sites:
**Peachy's "Somersizing Recipes" - http://catlady99.tripod.com/somersizing.htm
**Rondaren's "SS Forum Archives" - http://www.oocities.org/gnrbernstein/somersize.html
**Official Somersizing Site - http://www.suzannesomers.com/community ->discussion->recipes

*Note: Splenda measurements are equivalent to sugar. 1 packet of Splenda or Equal is the same as 2 tsp of sugar.

Vidalia Onion Dip
(submitted by Noreen at allrecipes.com)

Level 1 - Pro/fat

2 cups sweet onion, peeled and finely chopped
2 cups mayonnaise
2 cups Parmesan cheese

1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 2 quart baking dish with cooking spray.
2 In a large mixing bowl, combine the mayonnaise, onions and cheese. Pour the mixture into the baking dish and bake for approximately 45 minutes, until the top is slightly brown. Serve hot with fresh veggies and/or cheese "crackers".

Striped Pesto Dip
(submitted by Cassie at allrecipes.com)

Level 1 - Pro/fat

1 (8 ounce) package cream cheese, softened
1/3 cup sour cream
2 tablespoons grated Parmesan cheese
6 tablespoons pesto

1 In a medium bowl, blend cream cheese, sour cream and Parmesan cheese.
2 In a small clear glass serving dish, spread 1/3 the cream cheese mixture. Top with 2 tablespoons pesto. Repeat layering, ending with a topping of pesto.
Serve with fresh veggies.

posted by Betsy on the SS#2 thread -
*********************************
BETSY'S TURKEY BREASTS

2 (4 oz) Turkey Breasts
1-2 Cups Spinach (fresh)
2 Tbl. Olive Oil
1/2 cup Mushrooms (chitaki mix)
6-7 pcs. Garlic (roasted in jar)
2-3 Tbl. Sherry cooking wine.

I precooked the turkey breast in the oven @ 350" for about 30 minutes. Then I took it out of the oven, transferred it to a microwave safe bowl, and set aside.

Next, saute mushrooms and garlic in olive oil on high heat. Add about 2-3 tablespoons of Sherry Cooking Wine, (as it steams it cooks the alcohol off and leaves the flavor) continue cooking until thickened sauce occurs.

Take the turkey breast, add torn pieces of spinach, then pour the mushroom sauce over the top of the spinach. Cover with plastic wrap and microwave for about 5 minutes. Take out, put on plate, and enjoy!!!!

Additional Note: I personally don't like mushrooms, but I can eat them in this dish, because I love garlic and once they are cooked together you can't tell the difference. YUM!

This is Suzanne's recipe from EGLW, page 79. I am posting it for those who don't have the book and would like to try the Striped Pesto Dip that I posted above.

Marci

BASIL PESTO

1 or more garlic cloves
3 T unsalted butter
1/4 tsp. ground white pepper
pinch of freshly grated nutmeg
1/2 C freshly grated Parmesan cheese
2 C loosely packed basil leaves, stems removed
1/4 C flat-leaf parsley leaves, stems removed
1/4 C extra-virgin olive oil
Salt and freshly ground black pepper

To a food processor fitted with a steel blade, add the garlic, butter, white pepper and nutmeg. With the processor running, add the Parmesan, then the basil and the parsley. Trickle the olive oil into the processor until the sauce is smooth. If necessary, add a little hot water to the sauce in order to reach the desired consistency. Then add salt and pepper to taste.

FOR LEVEL TWO: To the garlic, butter, pepper and nutmeg, add 2 T walnuts and 1 T pine nuts. Prepare as above, and toss with some whole-grain pasta.

(I didn't name it and my kids won't eat it..!) I got this recipe several months ago from the Top Secret Recipe BB

1 can cut green beans - drained (16 oz)
1 can diced tomatoes with green chiles - mild (10 oz)
1/2 Tablespoon butter
2 Tablespoons olive oil
2 cloves garlic - minced
1/4 cup diced onions
4 Tablespoons paresan cheese

Heat butter and oil over medium heat. Saute the garlic and onion until transparent.
Add beans and saute. Add tomatoes and simmer 15-60 minutes.
Just before serving, sprinkle on parmesan cheese to taste.
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I enjoy these beans so much I usually made a quadruple batch. For tomatoes, I use Ro-Tel brand, mild. When I increase the recipe, I use half Ro-Tel and half plain (or crushed) tomatoes as all Ro-Tell gets too spicy. I usually simmer them for at least an hour. Salt and pepper to taste.
Also - the original recipe called for the addition of 4 Tablespoons of Italian seasoned bread crumbs added with the parm. cheese. I've omitted them to make it a legal Level 1 recipe. You can also use frozen beans instead of canned. When I double - quadruple, I do not double - quadruple the olive oil and butter - it's just too much if you do.

Level 1 Pro/Fat (from Better Homes and Gardens)

In a blender, combine 1 cup loosely packed PARSLEY LEAVES, 1/2 cup SF MAYO, 1/2 cup SOUR CREAM, 1 chopped GREEN ONION, 2 tsp TARRAGON VINEGAR, 1 Tbsp ANCHOVY PASTE, 1/2 tsp dried BASIL, and the equivalent of 1/4 tsp SUGAR. Cover, blend til smooth. Store in a tightly covered jar in the refrigerator. Makes 1 1/4 cups.

I made fish (cod) tonight and it was delish! Put filets in baking dish. Slice 2 onions on top of fish. Cover with diced tomatoes. Sprinkle with garlic salt and Italian seasoning to taste. Sprinkle Italian dressing on top. Bake at 400 for 40 minutes or until fish flakes. Remove from oven and top with Parmeasan cheese. My hubby loved it! He has lost 20 lbs.
Jill
227/214/goal 150

from: Smoothies and Other Blended Drinks by Elsa Petersen-Schepelern
Level II - Carb w/fruit Makes 2 servings

INGREDIENTS
1 cup plain fat-free yogurt
1/2 cup fat-free milk
6 large strawberries
1 cup raspberries (or 8 ounces apricots or peaches, pitted)
Sugar to taste
Crushed ice

Place all ingredients, except sugar and ice, in blender and process. taste, add sugar if desired, and pour into a glass with crushed ice.

* Lassi, a traditional chilled yogurt drink in India, can be served plain, sweet or savory.

Hi All! Just wanted to share this recipe of my Mom's with you all. I was never a big salmon fan until I had this recipe. It is scrumptious, so those of you looking for a good fish dish for tonight or next Friday, give this a try.

Salmon With Pesto Sauce
Pro/Fats - Level 1

Take however many salmon fillets as you need to feed your table (1 fillet per person). Make sure they are evenly sized.

Place in greased baking pan, skin side down.
Pour over top a bottle of Cardini's Pesto Sauce (sold in with the salad dressings and it is 100% legal)

Place in a 350 degree oven and bake until the fish is done (meat will be white and flaky). Should take approximately 1/2 hour, it all depends on how thick the fillets are.

Serve with a salad and a greenm veggie like asparagus and it is wonderful.

Bye for now.
Kerry

"Mexican" White Chili

3 (5 oz.) - Chicken Breasts (Boneless, Skinless)
6 - Garlic cloves
1 - Medium Onion
2 Tbl. - Extra Virgin Olive Oil

2 - (14 1/2 oz. Cans) Seasoned Garlic Chicken Broth
1 - (14 1/2 oz. Can) Chicken Broth
8 oz. - Diced Mild Green Chilies
1/2 Cup - Cilantra (fresh)
1 - Medium Lime (just the juice!)
2 tsp. - Ground Cumin
2 tsp. - Course Sea-salt
2 tsp. - White Pepper
2 tsp. - Oregano
2 tsp. - (Frank's Redhot) Hot Cayenne Pepper Sauce
1/2 head - Cauliflower
1 Cup - Jicama (chopped)
2 stalks - Celery
1/2 Cup - Artichoke Hearts

1 pint - Cream

(Sour Cream & Cilantra sprig - for garnish)

Saute Chicken, Onions, and Garlic in Olive Oil. When the chicken is lightly brown on both sides, remove from pan. Cut chicken into bite size pieces, return to pan and continue cooking until chicken is no longer transparent.

Pour: all 3 cans of Chicken Broth in Crockpot, turn on high.

Add: Green Chilies, Cilantra, Lime Juice, Cumin, Sea-salt, White Pepper, Oragano, Hot Sauce, Cauliflower,
Jicama, Celery, and Artichoke Hearts.

After 1 hour, turn the Crockpot down to low and continue cooking for several hours. 1 hour before you are ready to eat, add the Cream. Stir, let cook for the remaining hour.

Top with Sour Cream and a sprig of fresh cilantra.

Enjoy!!!

This looked good, so I thought I would post it for you guys.

Slow Cooker Spaghetti Sauce
This sauce recipe has been handed down from generation to generation. It's a family favorite and left-over sauce freezes well. Best when cooked all day in a slow cooker. Since there is no added oil this sauce is fat free.

Original recipe makes 10 servings. Recipe has been scaled to make 10 servings.

Printed from Allrecipes, Submitted by Heather
------------------------------------------------------------
5 (29 ounce) cans tomato sauce
3 (6 ounce) cans tomato paste
3 cloves garlic, minced
1 onion, chopped
3 tablespoons dried rosemary
3 tablespoons dried oregano
3 tablespoons dried thyme
3 tablespoons dried parsley
1 bay leaf
1 pinch crushed red pepper flakes

Directions
1 In a large slow cooker combine tomato sauce, tomato paste, garlic,
onion, rosemary, oregano, thyme, parsley, bay leaf and red pepper. Cook on
high for 3 to 4 hours, stir frequently.

ALL RIGHTS RESERVED Copyright © 2001
www.allrecipes.com

If you want to scale this down go to allrecipes.com and this recipe is scaleable.

Linda in AL

Asparagus And Mushroom Risotto With Lemon Thyme
from: The Herb Farm Cookbook by Jerry Traunfeld
Makes 4 servings (This looks difficult but if you read it through, you'll see it's really simple, it just includes all your prep work in the instructions.)

INGREDIENTS
1 pound medium or thick asparagus
Non-Stick Cooking Spray or FF butter spray (Level II-2 Tsp oil)
Salt
12 ounces fresh button, shiitake and/or oyster mushrooms
5 1/2 to 6 cups chicken or vegetable stock
3 tablespoons unsalted butter
1/2 medium onion, finely chopped (about 1 cup)
1 1/2 cups brown rice
1/2 cup dry white wine
3 tablespoons coarsely chopped fresh lemon thyme
1/2 cup FF Parmesean Cheese
Freshly ground black pepper

Preheat the oven to 450 degrees F.

Cut off and discard the bottom quarter of the asparagus spears. If they are thick, peel the lower half of the trimmed spears with a sharp vegetable peeler. Place the spears on a baking sheet, spray with non-stick spray (or Level II drizzle them with the olive oil) and sprinkle lightly with salt. Toss the spears to coat them evenly and then spread them out in a single layer. Roast the asparagus until the spears just begin to sag with you hold them by the bottom, 4 to 8 minutes depending on the thickness. They should be slightly underdone, for they will continue to cook once you remove them from the oven. Cool slightly and cut them into 1-1/2-inch pieces and set aside.

If using button mushrooms, cut them into quarters. If using shiitakes, remove the stems and save them for the stockpot, them slice the caps. If using oyster mushrooms, tear the apart into separate "shells."

Bring the chicken stock to a simmer in a 2-quart saucepan and keep it on a very low heat.

Melt the butter in a 4-quart saucepan on medium heat. Add the onion and cook, stirring often, until softened but not browned, about 5 minutes. Add the mushrooms, season lightly with salt, and continued to cook until they release their moisture and the liquid boils away, about 8 minutes. Add the rice, reduce the heat to medium-low, and stir for 1 minute.

Add the wine and 3/4 teaspoon salt (omit if using canned stock). Stir the rice continuously with a large wooden spoon until all the liquid is absorbed/ Ladle in 1 cup of the hot stock. At this point you will need to stir the rice very often, but you don't have to stir it continuously. It's all right to set the spoon down for a few minutes at a time, but stay close by and don't get distracted. You never want the rice to get so dry that it sticks to the bottom of the pan.

Keep the heat at medium low so that the rice is at a steady by very gentle bubble when you stop stirring. When the rise absorbs the first cup of stock, add another. Continue stirring and adding stock in this way, always waiting until the rice absorbs the liquid before adding more. The risotto will take 25 to 30 minutes to cook from the first addition of stock. When done, the mixture will be creamy and the rice will be puffed and somewhat tender but still have a little bit of a bite in the interior when you chew it. It should not be mushy.

When the rice is done, add the asparagus, lemon thyme and cheese. Stir over heat for another minute or two to warm the asparagus. If necessary, add a little more stock to keep the risotto moist and creamy - it should form a spreading mound if spooned onto a plate. Season with black pepper and additional salt if necessary. Spoon the risotto into warmed bowls and serve.

Vanilla Bean Ice Cream (From ECMF)
Pro/Fat Level One

2 1/2 cups heavy cream (divided)
1/2 cup water
2 whole vanilla beans, scraped (or 1 Tbsp vanilla extract)
4 tsps Somersweet (or 2 tsp saccharin)
8 egg yolks

Pour 1/2 cup cream and the water into a saucepan. To scrape the beans, use the tip of a sharp knife to split the bean lengthwise. Scrape at the little black seeds with the tip of your knife. Drop them into the cream. Add sweetener and egg yolks and bean hulls. Over double boiler, stir until everything is mixed together and heated through thoroughly. DO NOT BOIL. Add remaining 2 cups of cream and stir until heated thoroughly. Remove vanilla bean hulls. Pour into a bowl and place a piece of waxed paper over the top (right on top of the custard). Chill for 2 hours, then pour into ice cream maker. Follow manufacturer’s directions.
Makes about 1 pint.
-----------------------
Root beer Float (Version 1 - from ECMF)
Pro/Fat Level One

2 scoops of the Vanilla Bean Ice Cream
1 can diet root beer

Chill 2 tall soda glasses in the freezer. Place a generous scoop of ice cream in each glass. Slowly pour the root beer over the top.
------------------------
Root beer Float (Version. 2 - from ECMF)
Pro/Fat Level One

Crushed ice
About 1/2 cup heavy cream
1 can diet root beer

Chill 2 tall soda glasses in the freezer. Fill each glass with crushed ice cubes. Add about 1/4 cup cream, then slowly pour in root beer.

These are Level I Pro/Fat spaghetti squash ideas from the Official Site:
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Me: My favorite spaghetti squash "recipe" is to take the squash, some cheese sauce, and diced ham and mix it together. This is an excellent lunch!!
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Mary: If you like pumpkin pie, try this. Cook a spaghetti squash, fork it, puree, then cook down over low heat(to remove the water, it will look like canned pumpkin). Follow the recipe on the back of a Libby's pumpkin can without the crust. Delicious! Don't forget the sweetened whipped cream!
Here's another one for you. Made this tonight for dinner. Cook and fork a spaghetti squash, then use your favorite homemade mac & cheese recipe(minus the mac. and flour of course). Even good the sugar free ketchup on top.
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TNUT: I prepared mine with my own pasta sauce and topped it with parmesan. I then had another serving and this time, used butter and cinnamon. Amazing that you go from a salty dish to a sweet one using the same vegetable.
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Linda/AL: I made spaghetti squash with a carbonara sauce (cream sauce with bacon) and it tasted better the next day! I think the flavor soaked into the squash.

Level One Pro/Fat (from Flower and Garden Magazine)

1 med. baked squash, strands removed
1/4 C softened butter
1/4 C olive oil
1/4 C grated parmesan cheese
1 garlic clove, minced
3 T chopped parsley
1/2 t oregano
1/4 t basil
1/4 t marjoram
1/4 t salt
1/4 t pepper

Blend all ingredients together, tossing well with spaghetti squash strands. Serves 4 to 6.

Level One Pro/Fat (created and posted by TNUT on the Official Site)

1 onion, chopped
2 stalks celery, chopped
3T butter
1 sm can tomato paste
1 can water (from tomato paste)
Approx. 2 T rotel tomatoes
1 C whipping cream
1 T parsley
1 t cilantro
dash marjoram
1 pound of crawfish tails with fat
Salt and Pepper to taste

Cook onion and celery in butter until tender. Add tomato paste, rotel, water, cream, parsley, marjoram, cilantro, salt and pepper. Simmer 10 to 15 minutes. Add crawfish tails and simmer 10 minutes. Serve over spaghetti squash.

Depending on where you live, you might find that this recipe needs more seasoning. I would taste as I go along. Enjoy!

Italian Salad Dressing (Posted by Shirley on the Official Site)

1 1/2 cups salad oil
1/2 cup vinegar
1/4 cup grated parmesan cheese
1 tablespoon equal or splenda
2 teaspoons salt
1 teaspoon celery salt or seeds
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 glove garlic, minced

In screw-top jar combine all ingredients. Shake well before serving.
=======================
I found this recipe on a WEB site named "all recipes" It was posted by Dawnia. (also from Shirley)

Ranch Dressing

Ingredients
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Directions
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.
----------------------------------
From EGLW

Plain Blue Cheese vinaigrette:
2 tbsp balsamic vinegar
salt & black pepper
6 tbsp. olive oil
then add
6 oz. blue cheese, crumbled
==============================
Roquefort Dressing:

1 tbsp. red wine vinegar
4 oz. crumbled blue cheese
3/4 cup sour cream
salt & black pepper

Level 1 Pro/Fat
This is from the "What's For Dinner" cookbook, written by Ken Kostick (based on a tv show)

2 tbsp olive oil
2 each chicken legs and breasts
1 red onion, chopped
2 cloves garlic, chopped
1 cup chopped mushrooms
1 tbsp chopped fresh rosemary
1/2 tsp dried basil
1 bay leaf
2 tomatoes, cut into chunks
1 tsp tomato paste
3/4 cup dry white wine
1/2 tsp salt
1/2 tsp black pepper

1. In a skillet, brown the chicken in 1 tbsp of the olive oil, about 4 minutes each side. Remove the chicken and set aside.

2. To the skillet, add the remaining olive oil (1 tbsp) and saute the onion and garlic until translucent.

3. Add the mushrooms and saute one minute.

4. Add the rosemary, basil, bay leaf, tomatoes, tomato paste, white wine, salt and pepper. Add the chicken and simmer another 20-30 minutes or until the chicken is no longer pink inside. Discard the bay leaf. When serving, spoon the sauce on top.

***This is a fabulous recipie that I often use for "company". You can change the herbs to whatever suits your fancy, and I usually use just boneless, skinless chicken breasts. It usually comes out quite moist. The sauce, minus the oil, is great on rice or even pasta.

This was inspired by Heavenly Ham in Louisiana - they have the BEST ham salad!!! They use honey mustard in theirs, but if you mix regular mustard with Splenda to taste, you get a reasonable approximation.

I don't have measurements - I just threw this together!

Level One - Pro/Fat

Ham
Dill pickle relish to taste
Mayonnaise to taste
Mustard to taste
Splenda to taste
Seasonings, if desired

Chop the ham finely (could use a meat grinder, if you have one). Mix the mustard and Splenda together until it tastes like you want it to. Then mix the ham with mayo, pickle relish, and mustard/Splenda mixture. I didn't use any other seasonings - I thought it was fine without them.

Yummy!!! :-)

Level 1 Pro/Fat (from Great American Recipes)

4 slices of bacon
4 eggs
1 cup cream
1 cup Swiss cheese
2 cups broccoli florets
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp lemon powder

Preheat oven to 350.

1. Cook bacon until crisp, set aside.
2. Beat eggs with cream and cheese.
3. Stir in broccoli, salt, garlic powder and lemon pepper.
4. Crumble bacon. Stir 1/2 of crumbled bacon into egg mixture.
5. Pour mixture into a 9-inch pie plate.
6. Bake at 350 for 30-35 minutes, or until a knife inserted halfway between center and edge comes out clean.
7. Top with remaining bacon.

Makes 4 servings.

Level 1 - Pro/Fat

I have recreated a dish I had in a restaurant:

Salmon Filet
Parmesian Cheese - just enough to coat topside of salmon
1 Egg - beaten
Horseradish - I used about 1/4 of a bottle

Heat oven to 350 degrees. Spray some oil in baking pan.

Dip salmon in parmesian cheese and then egg. Pat the horseradish evenly on top. The topping should be about 1/4" thick. I had to bake for about 25 minutes - but this will depend on the thickness of the salmon. Once it is nearly done, broil so topping lightly browns.

I served this with a red pepper butter. I found the recipe when I did a search on the computer and because my printer wasn't hooked up, I didn't print it out and now I don't know who to credit it to. I am leary to post it, but since it is on the internet - I figure anyone has access to it.

About 1/2 roasted red pepper
1 Tablespoon lemon
1 stick of butter
1 tsp of Worcestershire sauce
Salt & Pepper to taste

Process well and serve with salmon.

I am wondering if worcestershire sauce is legal. I am sorry if it isn't. I tend not to worry when it is a very small amount - but if you do, I think you could eliminate it without compromising the flavor too much.

According to the new book, Worchestshire sauce only creates a minor imbalance.

CHOCOLATE TRUFFLES (ECMF, P. 263)
Almost Level One
Makes About 30 (1-Ounce) Truffles

6 ounces unsweetened chocolate, chopped
11/2 cups heavy cream
1/2 teaspoon orange extract
2 tablespoons plus 1/2 teaspoon
SomerSweet (or 2 teaspoons saccharin)
6 ounces chopped dark chocolate, at least 60% cocoa (optional)
Unsweetened cocoa powder for dusting

1. Place chopped chocolate in the bowl of a food processor.
2. Heat cream in a saucepan over medium heat until small bubbles appear around the edge. Pour cream over chocolate and allow to stand for 30 seconds. Blend until mixture is smooth. Add orange extract and SomerSweet. Transfer mixture to a shallow dish and refrigerate until hard, at least 1 hour.
3. Using a 1-ounce portion scoop or a tablespoon, scoop out balls of chocolate and place on a baking sheet. Place sheet in the refrigerator for about 30 minutes.
4. When chilled, roll each truffle in the palm of your hand into a perfect round.
5. Drop truffles into cocoa powder to finish.
6. Store truffles refrigerated in an airtight container.
7. For a slightly more indulgent treat, after coating the truffles in cocoa powder, coat them in dark chocolate.

Melt 6 ounces chopped dark chocolate (at least 60% cocoa) in a double boiler until smooth. Using a skewer or toothpick, spear each truffle and dip into the melted chocolate. Allow the excess coating to drip off, and use a second toothpick to push the truffle onto a sheet pan lined with wax or parchment paper. Refrigerate until coating has hardened.

Stephanie: This is Suzanne's statement on the truffles from the official site, "I call these truffles an Almost Level One treat. Here's how you can fit these treats into your Somersize routine: If you are just starting to Somersize, wait until the weight begins to come off before you stray from Level One guidelines. These truffles are made with chocolate, which is a Funky Food (even sugarless chocolate still has caffeine and a bit of carbohydrate). When you are first starting out, you must be diligent and not create any imbalances. Then you'll hit "the melt" and the pounds will begin to melt away. Once you are steadily losing weight, you should be able to enjoy these truffles in moderation without disrupting your weight loss."

I got these recipes from The Low Carb Luxury Newsletter, they looked really good!
They are all Level 1 Pro/Fat Meals

* Chicken Parmesan *

This dish is exceptionally simple but produces an amazingly
flavorful moist chicken!

2/3 cup heavy cream
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 cup grated Parmesan cheese
2 pounds boned breast of chicken

In a saucepan, heat cream. Add salt, pepper, and
mustard. When starting to scald, add cheese and stir
until smooth. Place chicken in a baking dish and pour
sauce over it. Seal with foil and bake at 350°F for
about 1 1/2 hours.

* Baked Chicken in Sour Cream and Cucumber Sauce *

8 mixed pieces of chicken (or use your favorite cuts)
1 cup sour cream (full fat variety)
1 cucumber, sliced
1 teaspoon celery salt
2 teaspoons onion salt
2 teaspoons white pepper
1 teaspoon chopped parsley

Place chicken in a buttered baking dish. In a bowl, mix
well the rest of the ingredients. Pour sour cream mixture
evenly over chicken. Seal with foil and bake at 350°F for
about 1 1/2 hours.

Serves 4

* Curried Chicken *

3 Tablespoons butter
2 Tablespoons diced onion
1 clove garlic
1 teaspoon curry powder
1 teaspoon dried thyme
1 teaspoon celery salt
1 1/2 pounds cooked chicken, cut in 1-inch pieces
1 cup sour cream

In a skillet, melt the butter and sauté the onion and
garlic until they are translucent. Add the curry, thyme,
celery salt, and chicken. Sauté for 2 minutes; then add
sour cream, and simmer over low heat for 2 to 3 minutes,
stirring constantly until smooth and well blended. Serve
at once.

Serves 4

Egg Fu Yung

I adapted this from a recipe I got off of the internet. I used the second option for each ingredient because I didn’t have the others on hand. You can also use green onions, scallions, crabmeat, shrimp, green peppers, onion, soy sauce, white pepper or anything else that sounds good. You can also adjust the amounts of all the ingredients depending on personal taste.
- 4 black mushrooms or 1/3 C favorite mushrooms
- 4 water chestnuts
- 1/2C cabbage
- 1/2C bamboo shoots or bean sprouts
- 1/4-1/2C roast pork or other meat of choice
- 3 eggs
- 2 T peanut oil
- salt and pepper to taste, plus sweetener, if desired, to equal ½ ts sugar
- 1 ts dry sherry (optional)

If you use black mushrooms, soak them in water for 30 minutes until they are soft. Discard the tough stems and drain. Dice the water chestnuts and finely shred all other solid ingredients into pieces the size of a matchstick. Beat the eggs. Heat wok or skillet over high heat. Add 1 T of oil and salt. Before the oil begins to smoke, add vegetables and roast pork. Stir vigorously for 30 seconds. Add sweetener, sherry, (if used) and pepper. Cover and cook for 45 more seconds. Remove from heat and let cool. Add the beaten eggs to the mixture and stir well. Reheat pan. Add remaining oil. Pour mixture into pan and cook on each side until set and lightly brown on the bottom. You can cook it all together or make 3 individual patties. Serve immediately on a warm platter. Makes 3 servings.

This recipe did not come with a gravy. I'll have to experiment more with that. I think that if you wanted a more defined shape for the patties, you could also cook them in little pans in the oven after first frying the vegetables and mixing the eggs, but I haven’t tried that. For other things, I have used 6-oz. cans to bake in, like the size that chicken or tuna come in. It works well.

MOZZARELLA MARINARA (ECMF, P. 130)
Pro/Fats And Veggies—Level One

1 pound mozzarella cheese
2 eggs, lightly beaten
3/4 cup freshly grated Parmesan cheese
1 recipe Sweet Tomato Sauce (p. 235) or your favorite marinara

1. Preheat the broiler.
2. Slice the cheese across the width into slices 1/2 inch thick. Dip each slice of cheese in the beaten egg, then coat in Parmesan cheese. Place the prepared cheese slices on a plate and freeze them until just before you are ready to cook them.
3. Warm the tomato sauce in a small saucepan.
4. Arrange the frozen cheese slices on a baking sheet. Place the baking sheet under the broiler for 2—3 minutes, until the cheese starts to bubble and turn golden brown Carefully flip over each cheese slice with a spatula and brown the other side.
5. Place each slice on a plate and top with warm tomato sauce. Serve immediately

MOLTEN CHOCOLATE CAKES (ECMF, P. 259)
Level Two

9 ounces dark chocolate (at least 60%cocoa)
11 tablespoons unsalted butter plus some for custard cups
3 large eggs
3 large egg yolks
4 teaspoons SomerSweet (or 2 teaspoons saccharin)
1/4 cup whole wheat pastry flour
Whipped cream for garnish
Fresh raspberries for garnish

1. Preheat oven to 325 degrees.

2. Butter 6 small glass custard cups, about 3-4 ounces.

3. In a double boiler, heat 6 ounces of chocolate and the butter over 3 inches of simmering water, until melted.

4. With the whisk attachment on the mixer mix eggs, yolks, and SomerSweet or saccharin until pale and thick, about 10 minutes. Add flour and melted chocolate and mix for 5 more minutes.

5. Pour batter into custard cups until almost half full. Place 1/2 ounce of chopped chocolate in the center of the batter in each cup, then pour more batter on top, dividing the batter equally among the 6 cups.

6. Place the cups in the oven and bake for about 12 minutes, until sides seem stiff but center jiggles when you touch.

7. Cool for a few minutes. Slide knife around sides of cups to make sure the cake will slide out when flipped over.

8. Invert each onto a plate and remove custard cup.

9. Prick the center with a fork and this fabulous chocolate oozes out like lava.

10. Serve with whipped cream and fresh raspberries.

Level 1 Pro-Fat

1 egg
1/4 cup parmesan cheese
2/3 cup spaghtetti sauce or tomato sauce
1 lb lean ground beef
1 1/2 cups grated mozzarella or cheddar cheese
1 minced garlic clove
1 tsp dried basil
1/4 tsp dried leaf oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper

1. Preheat oven to 425F. Lightly grease a 9 inch pie plate.

2. Lightly beat egg. Stir in parmesan cheese and 1/3 cup spaghetti sauce. Crumble in the beef. Add 1/2 cup cheese, garlic, basil, oregano, salt and pepper. Work mixture until combined.

3. Evenly pat into pie plate. Bake, uncovered, in centre of oven for 20 min. Drain off any juices. Spread with remaining sauce and sprinkle with remaining cheese. Continue baking until cheese is golden, from 10 to 15 more minutes. Makes 8 wedges

**the original called for bread crumbs instead of parm. cheese
**I upped the amount of garlic when I made it to 2 large cloves (yum)

I have the original printed first, with my substitutions to make it legal at the end (see the **)

Level 1 pro/fat

1 egg white, lightly beaten
2 Tbsp. milk
1 cup dry bread crumbs*** (original recipe)
2 Tbsp. grated parmesan cheese
1/4 tsp. each salt, pepper, garlic powder, cayenne pepper, and dried oregano
8 boneless, skinless chicken breast halves
1/4 cup butter or margarine
1 can (8 oz) tomato sauce
1 tsp. dried basil
1 cup (4 oz) shredded mozzarella cheese

In a shallow bowl, combine egg white and milk. In another bowl,
combine the bread crumbs, parmesan cheese and seasonings. Dip each
chicken breast in egg white mixture, then in the crumb mixture. Melt butter
in a skillet; brown chicken on both sides until no longer pink and juices run
clear. Meanwhile, heat tomato sauce and basil until warm. When chicken is
done, sprinkle with mozzarella cheese. Remove from heat and cover for 2-3
minutes or until cheese melts. Serve with tomato-basil sauce.

**to make this legal, change the bread crumbs for more parmesan cheese; or simply saute the chicken and the seasonings quickly to brown the outside (ignoring the egg/milk mixture)and then bake it in the oven to fully cook it (20 min.) and then add the sauce and the cheese.

When I want the lasagna taste, but not the noodles....

1. Prepare your meatsauce for lasagna (I saute ground beef, add a can of tomato sauce, a couple of tomatoes, sliced mushrooms, garlic, onion, basil, usually a tbsp of tomato paste; let this simmer for about an hour).

2. Mix a small container of ricotta or cottage cheese with herbs of choice (I like basil or oregano).

3. Take a large zucchini and slice it into 1/4 - 1/2 inch slices (diagonally or I suppose you could do it length wise); you need enough to cover a 9X13 pan for two layers. (this replaces your noodles). If you hate zucchini, I guess you could use eggplant instead.

4. To build your "lasagna":
-cover the bottom of pan with a layer of meat sauce;
-add a layer of the ricotta cheese mixture
-layer the zucchini slices (do not overlap)
-sprinkle with some grated mozzarella or cheddar cheese
-repeat entire process again

5. Bake in a 350F oven for 30 min. (long enough to melt the cheese, soften the zucchini and meld the flavours together.

6. Be sure to broil the lasagna for the last 5 minutes to form a bubbly cheese topping.

***this will produce a lot of liquid, but it still tastes really good.
***you can add lots of extra veggies into this if you want (either in the meat sauce, or with the zucchini layer)-- spinach, more mushrooms, broccoli(not my choice, but my sister loves it)
***you can probably make up to 3 layers of lasagna, but I usually just do 2

From muse at the official site:
==========================
I find it very hard to find ss compatable foods in my small Canadian town. So sometimes I make up my own. Here is one of my best. Hope you like it.

B.B.Q Sauce
2 cups garlic tomato paste
1/2 cup lemon juice
1/2 cup water
1 tsp oregano
1/8 tsp cumin
1/8 tsp nutmeg
1/8 tps pepper
1/2 tsp dry mustard
1 tsp chilli powder
1 tsp dried thyme
1tlbs dijon mustard
dash garlic powder
dash cayanne

Place all ingredients in blender, blend well & refrigerate. I don't know how long this keeps because we use it up right away.

Does anyone know if extracts like Butter, fruit and vanilla are funky or allowed? Since its all artificial shouldn’t we be allowed it?

Thanks in advance!

HeartOfSilver - Extracts are VERY much allowed. Just make sure they don't have corn syrup in them. (Try almond and coconut too!)