Serve chilled with crackers. Great holiday dip for parties.
- diced green bell pepper
- chopped white onion
- chopped fresh tomato
- finely chopped fresh cilantro
- sugar
- coarsely ground black pepper
- ground cumin
My tips, to make this more a milkshake consistency and to add protein, I add about 1/3 -1/2 block extra soft, silken tofu. You can’t taste it, but it makes it thick.
Nutrtion w/o tofu: 175 calories, 35 grams protein, 3 grams fat (0 saturated), 35 grams carbs, 4 grams fiber, 15 mg sodium.
- frozen dark sweet cherries
Another recipe from a Jan. 1979 booklet of my mom’s. This one is credited to a Rene Grozenski in Taylor Mi.
- low fat cottage cheese
- Fresh ground black pepper
- dry mustard
- fresh horseradish
From a Jan. 1979 booklet my mom found. Low fat, ‘diet’ version of rice pudding. Not tried.
- small curd cottage cheese
- Artificial sweetner equal to 1/4 c. sugar
- vanilla
- Nutmeg
not tried, will soon.
I think I’d opt for sliced, green onions instead of cilantro. Also, adding a 1/4 tspn cornstarch and water to egg works well for me.
- soy sauce
- water
- frozen peas
- chopped fresh cilantro
- ground white pepper
Adaptation of recipe from local paper. I also add sliced potatoes.
Notes on cooking cabbage: to temper the odor try
-add a few celery leaves or a tsp. celery seed to the pot of simmering cabbage and cover.
-Prepare in a quick-cook manner, ie: stir fry
-Other ingredient to tone it down: sweet-and-sour sauce for baking leaves, brown sugar/cloves for red cabbage and white wine/bacon help reduce odor of green cabbage.
- chicken stock
- dry white wine
- Salt & Pepper to taste
- bay leaf
not tried yet.
- butter or rendered bacon fat
- bay leaf
- brown sugar
- water
- red wine vinegar
- lemon juice
- whole cloves
- red snapper or firm white fish fillets
- buttermilk
- lemon wedges
- red potatoes
- fresh rosemary
- canola oil