| Here are some favorites from previous Chef Gordie postings |  |
| Here are some favorites from previous Chef Gordie postings | |
| 1/2 cup Olive Oil, Canola Blend | 1/3 cup Ketchup |
| 1/3 cup Low Sodium Tomato Sauce | 2/3 cup Wine Vinegar |
| 1/3 cup Sugar | 2 tblsp. finely chopped onion |
| 1 tblsp. Lemon Juice | 1tsp. black pepper |
| 1 tsp. Paparika | 2 tblsp. Parsely, finely chopped |
| Combine ingredients in Blixer or food processor and process until smooth. Hold in refrigerator until ready to serve. | |
| 1 cup plus 1 tblsp. four, sifted | 3/4 cup plus 2 tsp. sugar |
| 1/3 cup unsweetened Cocoa | 1/2 tsp. Baking Soda |
| 1 tsp. Baking Powder | 1/8 tsp. Salt |
| 1/2 cup water | 1/4 cup Vegetable Oil |
| 2 tsp. Vanilla | 5 egg whites |
| Sift together 3/4 cup flour, 1/4 cup plus 2 tblsp. sugar, the cocoa, baking powder, baking soda and salt, place in mixing bowl. Add to the dry ingredients the water, oil and vanilla, mix together thoroughly. Place egg whites in a mixing bowl and add 1/4 cup plus 2 tblsp. sugar and beat until the whites are stiff but not dry. Fold one third of the beaten whites into the chocolate mixture, then fold in the reamining whites. When the folding procedure is complete, fold in the remaining 1/4 cup of flour. Turn into an Angel Food cake pan sprayed with vegetable oil. Bake at 325 degrees for 25 minutes o until a toothpick comes out clean. | |
| Nutritional Information per serving. | |
| Calories 144 | Protein 3.3 gm |
| Carbs 22.2 gm | Fat 4.9 gm |
| Sodium 119 mg | |
| Group 1 | |
| 1 cup Skim Milk | 1/4 cup Granulated Sugar |
| 3 tblsp. Flour | 4 oz egg substitute |
| 1 tsp. Vanilla | 1 cup Unsweetened Cocoa |
| 1 oz. Triple Sec Liqueur | 2 tblsp. Orange Marmalade |
| Group 2 | |
| 2 tsp. Unflavored Gelatin | 4 tblsp. water |
| 1/2 cup Nonfat Dry Milk | 1 cup Skim Milk |
| 2 tbsp. Granulated Sugar | |
| Group 3 | |
| 4 each egg whites | 1/2 cup Confectioners Sugar |
| Combine skim milk, sugar and flour in a medium saucepan. Cook over medium heat stirring constantly until mixture thickens and begins to boil. Boil one minute, removed from heat and gradually stir in egg substitute until well blended. Stir in unsweetened cocoa, liqueur and orange marmalade. Place mixture in a large bowl and set aside. In a small saucepan, moisten unflavored gelatin with water and dissolve mixture over low heat. When the mixture is clear, remove from heat and set aside. Dissolve nonfat dry milk and sugar into the skim milk. ADD the gelatin mixture to the skim milk mixture and blend well. Place mixture in mixing bowl and whip on high speed until mixture peaks and has an airy consistency. Add this mixture to the chocolate cream. Using a whisk, stir in whipped topping until mixture is smooth in texture. Place egg whites in a clean mixing bowl and whip on high speed. When whites begin to rise, add confectioners sugar and continue beating until whites rise and are STIFF, but not dry (the tip of the whites will curl slightly off a spoon which has been inserted and held out). Add one half of the egg whites to the chocoloate cream mixture and gently fold in. Repeat this process with the remaining egg whites. Spoon into large wine glasses or dessert dishes and chill one hour until mixture sets up. If a whipped topping is desired, use one half of ingredients of group 2, dissolving gelatin mixture and adding to skim milk mixture. Whip until airy and spoon on top of each serving. Garnish with fresh fruits such as sliced strawberries, raspberries or toasted almonds or pecans. | |
| Calories 88 | Protein 4.0 gm |
| Carbs 17.5 gm | Fat .2 gm |
| Sodium 70.5 mg | Cholesterol 24.3 mg |
| 4 boneless skinless chicken breasts | 1 can white asparagus |
| 1 1/2 cup mild cheddar cheese | 1/2 tsp. horseradish |
| 2 tblsp. mayonaise | 1 capful Worcestershire |
| 2 shakes Tabasco | 2 tblsp. flour |
| 1/2 pint heavy cream | |
| SAUCE | |
| Open can of asparagus upside down (so as not to ruin the flowerettes). Drain juice and place in a sauce pan along with the heavy cream; simmer. | |
| CHEESE MIXTURE | |
| Mix together cheddar cheese, horseradish, mayo, Worcestershire and Tabasco. Sprinkle the flour on top of the mixture. Pound chicken breasts. Place 1/4 cup of cheese mixture in the middle of each breast. Fold over. The remainer of the cheese mixture is to be added to the sauce (see above). Place chicken in a casserole dish or wrap each breast individually in foil. Next to each chicken breast, place 2 asparagus stalks. Cover and bake at 350 degrees for one hour. Prepare wild rice. Place chicken, asparagus and rice on place. Pour sauce over chicken. | |
| 1/2 cup fine breadcrumbs | 2 tsp. grated lemon rind |
| 3 tblsp. lemon juice | 2 tblsp. country-style Dijon mustard |
| 1 tblsp. lime juice | 6 4-oz chicken breast halves (skinned and boned) |
| Combine breadcrumbs and lemon juice, stirring well. Combine lemon juice, mustard, and lime juice; brush mixture over both sides of chicken. Dredge chicken in bread crumb mixture. Spray 13x9 pan with non-stick spray. Place chicken in pan, sprinkle with remaining breadcrumb mixture. Bake, uncovered, at 375 degrees for 15 minutes. Turn chicken, bake an additional 15 minutes or until done. | |
| Nutritional Information per serving. | |
| Calories 167 | Protein 27.3 gm |
| Carbs 7.4 gm | Fat 2.2 gm |
| Sodium 284 mg | Cholesterol 66 mg |
| 4 8-oz. halibut steaks | 1 cup white wine |
| 1 cup water | 1/4 cup lemon juice |
| 1 fresh lemon, quartered | 1 tblsp. fresh parsley, chopped |
| Place halibut steaks in a baking dish and cover with white wine, water and lemon juice. Squeeze a quartered lemon wedge over each portion and set atop fish. Place in a 350 degree oven for 20-25 minutes or until fish flakes when gently touched. Remove from oven, serve with chopped parsley. | |
| Nutritional Information per serving. | |
| Calories 228 | Protein 48 gm |
| Carbs 4.5 gm | Fat 2.8 gm |
| Sodium 132 mg | Cholesterol 114 mg |
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