LAST UPDATED: 8-22-98

THE CHEF'S RECIPE PAGE


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  • Avocado and Vegetable Salad
  • Cabbage Saute',  Quick and Easy
  • Layered Fruit Salad with Apricot Mango Sauce
  • Tequila Sunset Gulf Shrimp
  • Doug's Creole Cajun Seasoning
  • Creamy Dill and Mustard Seed Coleslaw
  • Vinaigrete: Tangy and Quick  <-- new

  • * Exported from MasterCook Mac *

    Avocado and Vegetable Salad

    10-21-97   Recipe By : Doug

    Serving Size : 4

    Preparation Time :0:25

    Categories : Healthy And Hearty, Salads, Vegetables, Vegetarian

    Split avocado in half and remove seed.  Score 1/2" cubes down to the skin across the halves.  Invert the skin and dump the pieces into a bowl.  Scrape the remainder into the bowl and discard the skins.  Add all other ingredients and toss.  The avocado will thicken the sauce.

    Chill for 30 minutes, garnish with fresh dill and serve.

    Per serving: 71 Calories;  4g Fat (45% calories from fat);  2g Protein; 9g Carbohydrate;  0mg Cholesterol;  116mg Sodium

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    * Exported from MasterCook Mac *

    Cabbage Saute',  Quick and Easy

    10-21-97   Recipe By : Doug

    Serving Size : 6

    Preparation Time :0:30

    Categories :  Vegetable

    Heat oil in medium saucepan.  Break up sliced cabbage into hot oil and saute on high heat.  Let the cabbage brown and carmelize.  Add seasonings but for salt and sugar and saute until cabbage is browned and wilted.  Add low-fat chicken broth and bring back to a boil.  Add salt and sugar.  Add cornstarch mixture and stir until broth thickens.  Remove from heat and let stand 5 minutes.  Add yogurt and blend in.  Garnish with dill weed and serve hot.

    Per serving: 75 Calories;  5g Fat (51% calories from fat);  4g Protein;  6g Carbohydrate;  0mg Cholesterol;  126mg Sodium

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    { Exported from MasterCook Mac }

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    Layered Fruit Salad with Apricot Mango Sauce

    4-21-97

    Recipe By : Doug

    Serving Size : 6   Preparation Time :0:35

    Categories : Fruit,  Healthy And Hearty Salads

    In a glass serving bowl or compote, start with a layer of grapes on the bottom.  Next layer banana slices over grapes, then the peach slices, strawberry slices, orange slices (seeded), and finish with the kiwi slices.  Combine the apricot nectar, reserved peach liquor, lemon, sugar, and minced mango and juices.  (You could also add a few drops of vanilla or hazelnut syrup for extra flavor).  Blend together and pour over the layered fruits.  Chill.  Garnish the top with the coconut flakes just before serving.

    Per serving: 186 Calories;  3g Fat (12% calories from fat);  2g Protein;  43g Carbohydrate;  0mg Cholesterol;  22mg Sodium

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    Tequila Sunset Gulf Shrimp


    Creamy Dill and Mustard Seed Coleslaw


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