Soak chopped cabbage, green peppers in the salt and water for l/2 hour. In the meantime, combine sugar substitute, water, vinegar. Bring to boil and boil for l minute. Remove from heat and add mustard seed. Drain cabbage and peppers. Add celery. Pour vinegar mixture over all and mix well. Can be frozen until needed. […]

Mix everything together. This is suppose to be eaten plain like a salad, but I put it on some pasta and tried it on rice too, and liked it like that.

In a small saucepan place the Chablis, white wine vinegar, garlic, shallots, and anchovies. Heat the ingredients on medium low and simmer them for 8 to 10 minutes, or until the liquid is reduced to 1/4 cup. Strain the liquid. In a blender place the basil and the strained, reduced liquid. Pur‚e the ingredients until […]

Whisk vinegar into salt, pepper, tarragon and mustard. Add oils, continuously whisking until dressing is light and fluffy. This light, tasty salad is a perfect accompaniment to a fish dinner.

To prepare Dressing, place coconut in blender container. Add 1 cup hot water. Cover and blend on high speed about 30 seconds. Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes. Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly. Reduce heat. Simmer, uncovered, stirring occasionally, until slightly […]

-DRESSING – 1 Jalapeno pepper; minced 1 ts Grated lime rind 1/4 c Lime juice 1 cl Garlic; minced 1/4 ts Salt 1/4 ts Pepper 1/4 c Vegetable oil Use canned black beans (15oz (425mL) per can) In large bowl, gently stir together black beans, chicken, onions, red and yellow peppers and tomatoes. Dressing: in […]

Recipe Summary: Preparation Time: 20 minutes Number of Servings: 8 Cups of Fruits and Vegetables Per Person: 0.75 Ingredients: 1/2 cup wine vinegar 2-1/2 Tbsp olive oil 2 Tbsp dijon mustard 2 tsp basil 1 clove garlic (large), minced 1 package (8 oz) spiral noodles 2 cups broccoli flowerets 2 cups sliced crookneck squash 4 […]

-DRESSING – 2 tb Olive oil 2 tb Lemon juice Black pepper -GARNISH – Italian parsley, chopped Half lemon slices Black olives, optional Remove vertical strips of skin from the eggplant using a vegetable peeler. Cut into lsices 1″ thick. Salt & leave to drain for 30 minutes. Rinse well & pat dry. Heat oil […]

-MARINADE – 1/2 c Sugar 1/2 c White vinegar 1/2 c Salad oil 1/2 ts Salt 1 ds Tabasco Place all ingredients (except those for marinade) in a container that can be closed. In a saucepan bring to a boil the items listed for marinade. Let cool and pour over vegetable mixture. Let marinate several […]

In a bowl, combine chicken, zucchini, and radishes. In a cup, combine yogart, soy sauce, sweetner and ginger. Pour over chicken mixture to coat evenly. Refrigerate at least 2 hours before serving, then toss well gently. Divide into 4 portions. Makes 5 cups, 4 servings CAR: 2g; PRO: 15g; FAT: 7g; CAL: 131;