Quoting Dave Drum to Jim Weller <=-

Title: Mini Knishes
Harriet Roth's Deliciously Healthy Jewish Cooking (350 New
Low-Fat, Low Cholesterol, Low Sodium Recipes

Building that in my head I would quibble with the "Deliciously" part.

Low fat and sodium versions of standard recipes do tend to
compromise on taste. Better to find new dishes and foods that are
naturally low in fat and sodium instead, if one is on a restricted
diet.

For example I have abandoned crackers, pretzels, popcorn and chips
as they all NEED salt.

Kosher deli / sausage and eggs
"sausage" Turned out to be kosher salami

Back in the delis I went to in Ottawa, salami and eggs were pretty
standard fare as was pastrami or smoked meat and eggs.

If you went for a dairy meal instead, you could have cheese and
smoked fish with your eggs. Cream cheese and lox on a bagel is a
classic.

Liquid red pepper sauce: Be daring and use two whole drops!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Hash with Biscuits
Categories: Chicken, Chilies, Mushrooms, Biscuits
Yield: 1 Serving

2 ts Reduced-calorie margarine
1 ts Cornstarch
1/4 c Low-sodium chicken broth
1/4 c Skim milk
2 ts White wine Worcestershire
-sauce
1 Drop liquid red pepper sauce
1/2 c Thinly sliced mushrooms
1/2 c Thinly sliced red bell
-pepper
2 oz Diced cooked chicken
Freshly ground black pepper
-to taste
1 Baked buttermilk biscuit,
-split (3/4 ounce)
Fresh parsley to garnish

Melt margarine in a medium saucepan over medium-high heat. With a
small whisk, stir in cornstarch; continue stirring for 2 to 3
minutes, until bubbly.

Whisk in broth, milk, Worcestershire sauce, and red pepper sauce;
cook for about 2 to 3 minutes, stirring constantly, until mixture
boils and thickens slightly.

Add mushrooms, bell pepper, chicken, and black pepper. Cook for 3
minutes until chicken is heated through and the vegetables are
tender- crisp. Serve over split biscuit. Garnish with parsley.

Per Serving: 270 Calories, 11 g Fat; 496 mg Sodium, 21 g Carbs

[WEIGHT WATCHERS MAGAZINE; Jan 1990]

Posted by Fred Peters

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Cheers

Jim


... Preserve endangered animals. Make panda jam.

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JIM WELLER wrote to DAVE DRUM <=-

Title: Mini Knishes
Harriet Roth's Deliciously Healthy Jewish Cooking (350 New
Low-Fat, Low Cholesterol, Low Sodium Recipes

Building that in my head I would quibble with the "Deliciously" part.

Low fat and sodium versions of standard recipes do tend to
compromise on taste. Better to find new dishes and foods that are naturally low in fat and sodium instead, if one is on a restricted
diet.

Dat's true. Fortunately I'm on a see food diet. Bv)=

For example I have abandoned crackers, pretzels, popcorn and chips
as they all NEED salt.

And that's (the popcorn anyway) where the potassium chloride salt
substitute comes in very handy.

Kosher deli / sausage and eggs
"sausage" Turned out to be kosher salami

Back in the delis I went to in Ottawa, salami and eggs were pretty standard fare as was pastrami or smoked meat and eggs.

I know that now. At the time I visited Harry's it was the first Kosher
deli I had patronised. I know a lot more about it now.

If you went for a dairy meal instead, you could have cheese and
smoked fish with your eggs. Cream cheese and lox on a bagel is a
classic.

True - but that doesn't make me like the smoked salmon any better. Give
me smoked carp any day. Bv)=

Liquid red pepper sauce: Be daring and use two whole drops!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Smoked Asian Carp
Categories: Five, Seafood, Bbq
Yield: 20 Servings

5 lb Skin-on Asian carp steaks
- or filets
1 c Kosher or pickling salt
1 c Brown sugar
Charcoal for smoker
Wood chips; cherry or apple

Mix salt and sugar in a bowl. Roll filets in salt/sugar
mixture until coated. Seal filets in a re-sealable plastic
bag and place in the refrigerator for 2 hours. Flip bag
over and refrigerate for an additional 2 hours.

Remove filets and rinse under cold water. Place filets on
a cooling rack until water dries.

Soak wood chips in water one hour before smoking. Light
charcoal and let it burn until covered with a light ash.
Fill smoker's water pan to create steam in smoker and keep
fish from drying out.

Lightly oil the grill and position brined fish skin-side
down on the rack. Add a handful of wood chips to charcoal
and close smoker. Replenish chips every 20-30 minutes.
Most fish will be cooked in 1-2 hours, but times will vary
with the outside temperature and the number of coals.

Finished filets will have a golden honey to mahogany
color, depending on the type of wood chips used.

Cooked fish will flake easily and be opaque on the inside.
Allow fish to cool and serve "as is" or use in recipes
that traditionally call for smoked salmon.

Makes 20 servings, so enjoy with friends!

This recipe was shared with us by Illinois-Indiana Sea
Grant and Steve Robillard, Illinois Department of Natural
Resources (recipe adapted from recipe in Outdoor Illinois,
Illinois Department of Natural Resources, May 2002).

RECIPE FROM: http://invasivore.org

Uncle Dirty Dave's Archives

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... Forget living well. The best revenge is revenge!
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