Savory Spam Crescents
10 slices bacon — cut in small pieces
1/4 cup finely chopped onion
1 12-oz can Spam luncheon meat — cubed
1 egg — beaten
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons dijon-style mustard
1/8 teaspoon pepper
2 8-oz packages refrigerated crescent roll dough
Heat oven to 375F. In skillet, cook bacon and onion until bacon is crisp; drain. Stir in remaining ingredients except crescent roll dough.
Separate each package of crescent dough into 8 triangles. Spread top half of each triangle with SPAM mixture; roll up. Place on baking sheets. Bake 12-15 minutes or until golden brown.
Per Serving (excluding unknown items): 196 Calories; 13g Fat (59.8% calories from fat); 8g Protein; 12g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 622mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.
Shashlik
3 pounds cubed lamb
1 cup olive oil
3 onions — chopped
1 teaspoon salt
1 teaspoon ground pepper
You can use cubed leg or shoulder of lamb. Combine oil, onion, salt and pepper and marinate lamb for at least one day in refrigerator. Skewer the meat and broil until brown all over. Serve with Rice Pilaf and broiled tomatoes.
Per Serving (excluding unknown items): 966 Calories; 72g Fat (67.7% calories from fat); 70g Protein; 7g Carbohydrate; 2g Dietary Fiber; 221mg Cholesterol; 757mg Sodium. Exchanges: 0 Grain(Starch); 10 Lean Meat; 1 Vegetable; 11 Fat.
Smoked Barbequed Turkey
8 pounds turkey (8-10 lbs)
1/2 cup salt
1/2 cup sugar
1 quart apple juice
1 tablespoon rosemary
1 tablespoon basil
1 honey for basting
Place turkey in brine for 8-12 hours. Remove from brine. Rinse well and air dry. Place turkey in the smoker with both upper and lower cavities open to expose the insides to smoke. Smoke 3-3 1/2 hours or longer being careful not to dry bird out.
Remove turkey from the smoker and cook in your favorite way. If you desire more smoke flavor, simply increase smoking time and the amount of fuel used. Reduce your cooking time by 10% for each hour in the smoker (up to 40%).
If you are using a smoker/barbeque/roaster type of barbeque, switch modes to roast mode and baste the turkey with honey during the roasting time.
Per Serving (excluding unknown items): 5466 Calories; 232g Fat (39.2% calories from fat); 587g Protein; 221g Carbohydrate; 4g Dietary Fiber; 1951mg Cholesterol; 53060mg Sodium. Exchanges: 1/2 Grain(Starch); 80 1/2 Lean Meat; 7 Fruit; 0 Fat; 6 1/2 Other Carbohydrates.
Smoked Salmon Pizza
2 12-inch pizza shells
3/4 cup mascarpone cheese
2 medium shallots — minced
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh chives
4 ounces smoked salmon
Put a pizza stone on the lowest rack of the oven. Preheat to 400F. If you use a metal pizza pan instead, do not preheat the pan.
Mix cheese, shallots, lemon juice and 1 tablespoon chives. Spread over two 12″ pizza shells. Slide the pizzas onto the pizza stone.
Bake 15 minutes, or until the crust is golden brown. Immediately sprinkle with salmon and chives.
Per Serving (excluding unknown items): 734 Calories; 23g Fat (28.1% calories from fat); 30g Protein; 102g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 1436mg Sodium. Exchanges: 6 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat.
Spam Hawaiian Pizza
1 10-oz can refrigerated all-ready pizza crust
6 ounces sliced provolone cheese
1 12-oz can Spam luncheon meat — cut in thin squares
8 ounces canned chunk pineapple — drained
1/2 cup thinly sliced red onion
1/2 cup chopped green pepper
Heat oven to 425F. Grease 12″ pizza pan or 13×9″ baking pan. Unroll dough; press in prepared pan. Top with cheese. Arrange remaining ingredients over cheese. Bake 25-30 minutes or until crust is deep golden brown.
Per Serving (excluding unknown items): 389 Calories; 20g Fat (46.5% calories from fat); 21g Protein; 31g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 1338mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat.
Hot Vegetable Salad Sandwiches
6 unsliced whole wheat buns or kaiser rolls
1 7-oz can Spam luncheon meat — cubed
1 cup shredded monterey jack cheese
1 tomato — chopped
1/2 cup finely chopped broccoli
1/2 cup thinly sliced carrot
1/4 cup chopped onion
2 tablespoons peppercorn ranch-style salad dressing
Heat oven to 350F. Cut thin slice from top of each bun; reserve. Remove center from each bun, leaving a 1/2″ wall. Combine remaining ingredients. Spoon into buns, pressing filling into buns. Top with reserved tops of buns.
Wrap each sandwich tightly in aluminum foil. Bake 20 minutes or until thoroughly heated and cheese is melted.
Per Serving (excluding unknown items): 328 Calories; 17g Fat (46.5% calories from fat); 16g Protein; 28g Carbohydrate; 4g Dietary Fiber; 34mg Cholesterol; 786mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Spam Primavera
1 12-oz can Spam — cut in strips
2 carrot — thinly sliced
1 zucchini — thinly sliced
1/4 cup onion — finely chopped
1 clove garlic — minced
6 tablespoons olive oil — divided
9 ounces linguine — cooked
1/2 cup grated parmesan cheese
2 tablespoons lemon juice
1/4 teaspoon white pepper
In a large skillet, cook Spam, carrots, zucchini, onion and garlic in 3 tablespoons olive oil until vegetables are crisp and tender.
Toss together linguini, vegetable mixture, parmesan cheese, 2 tablespoons olive oil, and lemon juice until well coated. Serve immediately.
Per Serving (excluding unknown items): 347 Calories; 20g Fat (52.5% calories from fat); 14g Protein; 28g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 683mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat.
Spam Swiss Pie
1 9-inch deep dish pie shell
6 eggs
1 cup whipping cream
1/8 teaspoon pepper
1 12-oz can Spam luncheon meat — cubed
1/4 cup chopped onion
2 cups shredded swiss cheese — divided
Heat oven to 425F. Bake pie shell 6-8 minutes. Reduce oven temperature to 350F.
In bowl, beat together eggs, whipping cream, and pepper. Stir in SPAM and onion. Sprinkle 1 cup cheese in pie shell. Pour egg mixture over cheese. Sprinkle remaining cheese over egg.
Bake 45-55 minutes or until eggs are set.
Per Serving (excluding unknown items): 625 Calories; 49g Fat (70.6% calories from fat); 29g Protein; 17g Carbohydrate; 1g Dietary Fiber; 329mg Cholesterol; 1152mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 7 1/2 Fat.
Stuffed Fresh Ham
12 pounds fresh ham — (12-18 lbs) with pockets cut into it for stuffing
8 Italian sausage links — or more
Put ham into a roasting pan and surround with water. Cook in oven at 400 degrees F for 2 hours. Remove.
Strip casings from the sausage and stuff the ham with the un-cased sausage. Add more water to pan if needed. Return ham to oven and cook for 1 hour more. When ham is done , drain off juice from the pan and put into a small pot. Place in refrigerator for 30 minutes. remove from refrigerator, skim off the grease that has formed and use for a gravy base.
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Per Serving (excluding unknown items): 1828 Calories; 122g Fat (61.6% calories from fat); 171g Protein; 1g Carbohydrate; 0g Dietary Fiber; 481mg Cholesterol; 1160mg Sodium. Exchanges: 23 Lean Meat; 11 Fat.
Stuffed Grape Leaves
1/4 cup olive oil
1 pound lamb
1 onion
1/2 cup short-grain rice
1 tablespoon dill weed
1/3 cup pine nuts
1 dash tomato paste
3 cups rich chicken broth
salt and pepper
1/4 cup water
3 tablespoons lemon juice
1 quart grape leaves (jar) — rinsed well
Rinse grape leaves well. Saute the onion until translucent. Add meat, stirring to break pieces. Add rice, dill, pine nuts, tomato paste and water. Season with salt and pepper to taste. Cook over medium heat for 10 minutes.
Cover the bottom of a dutch oven with grape leaves. Stuff the remaining leaves by placing leaf side down, on the palm of the hand, with base of leaf toward palm and tip toward middle finger, shiny side down. Put a spoonful of meat in center and fold from bottom, tuck in edges snuggly.
Arrange tip side down in pan. Add chicken broth to within 1 inch of top layer. Place a plate upside down on top layer and press. Cover and cook over medium heat for 30 or until rice is tender. Sprinkle with lemon juice and cook 5 minutes longer.
Per Serving (excluding unknown items): 92 Calories; 7g Fat (64.3% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 105mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.
Sweet and Sour Pork
3 pounds boneless pork — cut into 2′ strips
3 teaspoons paprika
2 tablespoons shortening
2 small onions — thinly sliced
2 green peppers — cut in strips
2 tablespoons brown sugar
6 tablespoons dry milk
3 tablespoons cornstarch
2 chicken bouillon cubes — crushed
2 13 1/2-oz cans pineapple chunks in juice — drained, reserve syrup
1/2 cup vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Worcestershire sauce
Sprinkle pork pieces with paprika. Heat shortening in skillet. Saute pork and discard fat. Place meat in removable liner. Add onion and pepper.
Combine next four ingredients in bowl then add vinegar, soy sauce, Worcestershire sauce and 1 1/3 cup pineapple liquid. (Add water if necessary.) Pour entire mixture into removable liner of crockpot. Place liner in base. Cover and cook on low 8-9 hours, high 4-5 hours or auto 6 hours. During last 1/2 hour, add pineapple. Serve over rice.
Per Serving (excluding unknown items): 392 Calories; 15g Fat (34.6% calories from fat); 35g Protein; 29g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 511mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Sweet Pepper Pork
4 center cut pork tenderloins — cut into 1-inch cubes
6 ounces sweet peppers — diced or stripped (more or less to taste)
1 tablespoon soy sauce
2 tablespoons sunflower oil
1 package pork flavoring (can use packet from ramen noodles)
2 bags success rice
1 clove garlic — crushed
1 teaspoon liquid smoke flavoring
3 cups boiling water
In electric wok or fry pan set at 275 degrees add oil and garlic. After garlic has started to turn golden brown, add pork cubes, browning them thoroughly. Then add soy sauce and smoke flavoring. While meat is cooking in sauce, in good size saucepan bring water to boiling and add pork flavoring and the bags of rice. Add sweet peppers to meat mixture; cover for 5 minutes. When rice is done, add to meat mixture and stir lightly. Serve with tossed salad.
Per Serving (excluding unknown items): 1382 Calories; 59g Fat (39.2% calories from fat); 193g Protein; 12g Carbohydrate; 3g Dietary Fiber; 590mg Cholesterol; 1524mg Sodium. Exchanges: 27 Lean Meat; 2 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.
Sweet-N-Sour Meatballs
1 pound lean ground beef
1/2 teaspoon salt
1 cup soft bread crumbs
1/8 teaspoon pepper
1 egg — beaten
1 tablespoon oil
2 tablespoons onion
2/3 cup chili sauce
2 tablespoons milk
2/3 cup grape or red currant jelly
1 clove garlic
Combine first 8 ingredients form into 40 bite size meatballs. Brown lightly in oil. Cover; cook over low for 5 minutes. Drain.
Combine chili sauce and jelly; pour over meatballs. Heat, stirring occasionally, until jelly is melted. Simmer 10 to 12 minutes until sauce is thickened, basting occasionally.
Per Serving (excluding unknown items): 2126 Calories; 115g Fat (48.8% calories from fat); 94g Protein; 178g Carbohydrate; 7g Dietary Fiber; 557mg Cholesterol; 1820mg Sodium. Exchanges: 1 1/2 Grain(Starch); 12 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 15 1/2 Fat; 10 Other Carbohydrates.
Teriyaki Pork And Sweet Potatoes
2 medium sweet potatoes — peeled, cut in 3/4-inch cubes (3 cups)
1 tablespoon oil
1 pound boneless pork loin — cut in 3/4-inch cubes (3 cups)
2 cups green beans or peas
1/2 cup bottled teriyaki glaze
1 teaspoon grated orange peel
In large skillet, combine sweet potatoes and 1/2 cup water. Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until potatoes are tender. Drain and remove potatoes from skillet; cover to keep warm.
Wipe skillet with paper towels. Heat oil in same skillet over medium-high heat until hot. Add pork; cook and stir until browned.
Add green beans or peas and teriyaki glaze; mix well. Reduce heat to medium; cover and cook 8 to 10 minutes or until pork is no longer pink, stirring occasionally.
Stir in potatoes and orange peel; cook an additional 1 to 2 minutes or until thoroughly heated.
Per Serving (excluding unknown items): 317 Calories; 10g Fat (29.4% calories from fat); 25g Protein; 31g Carbohydrate; 4g Dietary Fiber; 67mg Cholesterol; 874mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
The 30-Minute Pizza
THE DOUGH:
1 package fast-rising dry yeast
3 cups all-purpose flour
1 cup hot water (120F-to-130F)
1/2 teaspoon salt
TOPPING COMPONENTS:
1/2 cup mozzarella cheese — thinly sliced or cut into 1″ cubes
1 cup tomato sauce
1 1/2 pounds fresh tomatoes — seeded, drained and roughly chopped
2 garlic cloves (optional) — peeled and minced
1/2 teaspoon dried oregano
6 fresh basil leaves — shredded
freshly ground black pepper
2 tablespoons olive oil
Believe it or not, this pizza is ready in half an hour. Preheat oven to 500F.
(MIXING AND KNEADING: 1 1/2 MINUTES.) Place the yeast and 1 cup of the flour in the bowl of a food processor and pulse once using the metal knife or the plastic dough blade. With the machine running, pour in the hot water (make certain it’s hot when you use it). As soon as it’s in, turn the machine off; add the salt and remaining 2 cups of flour. Next, pulse until the dough begins to hold together; then let the machine run continuously until a ball of dough forms.
(ASSEMBLY: 5 MINUTES.) Lightly oil the pan with vegetable oil and dust with coarsely ground yellow cornmeal. Press the dough out into an 8-inch circle with your fingertips and then roll or stretch it out into a 15-or-18-inch pizza shell. Fit the shell onto prepared pan. Sprinkle desired toppings over dough, and finish with a drizzling of olive oil. Bake 15 minutes or until the crust is golden and the topping is bubbly. For a well-done crust bake 5 minutes longer. Makes 1 Pizza
Per Serving (excluding unknown items): 2012 Calories; 47g Fat (21.1% calories from fat); 62g Protein; 337g Carbohydrate; 23g Dietary Fiber; 51mg Cholesterol; 2858mg Sodium. Exchanges: 19 Grain(Starch); 2 Lean Meat; 8 1/2 Vegetable; 7 Fat.
Hot Fudge Pudding Cake
Serving Size: 9
Preparation Time: 0:11
1 cup all-purpose flour
1/2 cup sugar
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup skim milk
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1/3 cup sugar
2 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 cup boiling water
4 cups vanilla ice milk
Combine flour, sugar, cocoa, baking powder, and salt in a medium bowl, and stir well.
Combine skim milk, oil, and vanilla; add to dry ingredients, and stir well. Spoon batter into a 9-inch square baking pan.
Combine 1/3 cup sugar and next 2 ingredients. Sprinkle over batter.
Pour 1-1/2 cups boiling water over batter. (Do not stir).
Bake at 350 degrees for 30 minutes or until cake springs back when lightly touched in center. Yield: 9 servings (serving size: 1 [3 x 3-inch] piece and 1/2 cup ice milk).
Notes: It may taste like you’re splurging, but this cocoa-laced pudding cake is really a heart-healthy treat, says registered dietitian Susan Hagins White, of Surfside Beach, South Carolina.
Serving Ideas: Serve topped with ice milk.
Per serving: 228 Calories; 5g Fat (17% calories from fat); 5g Protein; 45g Carbohydrate; 8mg Cholesterol; 188mg Sodium
Almond Cakes
Serving Size: 28
Preparation Time: 0:15
1 cup blanched almonds
1 1/3 cups sugar
1 cup all-purpose flour
1 teaspoon rose water (optional)
3 egg whites
Vegetable cooking spray
Place almonds in food processor, and process until finely ground. Add sugar and flour; process until blended. Add rose water and egg whites; process until well-blended (the mixture will be very thick). With floured hands, shape the dough into 28 balls, and place 2 inches apart on baking sheets coated with cooking spray.
Bake at 325 degrees for 28 minutes or until crisp on the outside and soft on the inside; cool on racks. Yield: 28 cookies (serving size: 1 cookie).
Notes: The original version of these cookies called for 2 cups of almonds. We replaced 1 cup with flour for a healthier, but still delicious, alternative.
Per serving: 85 Calories; 3g Fat (28% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Fish composition
In general, the composition of fish is similar to that of meat, for both of them are high-protein foods. However, some varieties of fish contain large quantities of fat and others contain very little of this substance, so the food value of the different kinds varies greatly.
As in the case of meat, fish is lacking in carbohydrate. Because of the close similarity between these two foods, fish is a very desirable substitute for meat. In fish, as well as in shell fish, a very large proportion of the food substances present is protein. This proportion varies with the quantity of water, bone, and refuse that the particular food contains, and with the physical structure of the food.
The percentage of fat in fish varies from less than 1 per cent in some cases to a trifle more than 14 per cent in others. This variation affects the total food value proportionately. The varieties of fish that contain the most fat deteriorate most rapidly and withstand transportation the least. Fish containing a large amount of fat such as salmon, turbot, eel, herring, halibut, mackerel, mullet, butterfish and lake trout have a more moist quality than those which are without fat such as cod. Like meat, fish does not contain carbohydrate in any appreciable quantity. In fish, mineral matter is quite as prevalent as in meat.
Classes of Fish
According to the quantity of fat it contains, fish may be divided into two classes, Dry, or lean fish, and Oily fish. Cod, haddock, smelt, flounder, perch, bass, brook trout, and pike are dry, or lean fish. Salmon, shad, mackerel, herring, eel, halibut, lake trout, and white fish are oily fish. This latter group contains from 5 to 10 per cent of fat.
Fish may also be divided into two classes, according to the water in which they live, fish from the sea being termed ‘salt-water fish’, and those from rivers and lakes are ‘fresh-water fish’.