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GINGER DRESSING
3 tablespoons (45 mL) white vinegar
1 clove garlic
1/2-inch (1.25 cm) piece fresh gingerroot
1/4 cup (50 mL) vegetable oil
1 teaspoon (5 mL) soy sauce
1/4 teaspoon (1 mL) pepper
dash salt
2 drops sesame oil
Put vinegar, garlic and gingerroot into blender container. Cover and process
at ON until garlic and gingerroot are finely chopped. Stop blender, add
remaining ingredients, cover and process at PULSE until well blended.
Serve over Chinese vegetables or with rice salad.
YIELD: 1/2 C
UP (125 ML)
LOW-CALORIE HERB DRESSING
1/2 cup (125 mL) water
1 cup (250 mL) cottage cheese
2 sprigs fresh parsley
1 teaspoon (5 mL) chives, dried or fresh
1 teaspoon (5 mL) tarragon
1/2 teaspoon (2 mL) salt
1/2 teaspoon (2 mL) sugar
1 clove garlic
cracked pepper
Put all ingredients into blender container. Cover and process at ON until
smooth. Refrigerate for 15-30 minutes before serving to allow flavors to blend.
YIELD: 1-1/4 CUPS (300 ML)
Entrées
MEXICAN STYLE RICE
3 cups (750 mL) canned tomatoes
1 medium onion, quartered
1 green pepper, cut in 1-inch (2.5 cm) pieces
1 cup (250 mL) Cheddar cheese cubes (1-inch or 2.5 cm)
1 jar (4 ounces or 113 g) pimientos, drained
1 teaspoon (5 mL) salt
1/4 teaspoon (1 mL) garlic salt
1/4 teaspoon (1 mL) oregano
dash pepper
2 cups (500 mL) uncooked instant rice
Put all ingredients except rice into blender container. Cover and process 4 times
at PULSE. Mix with rice and pour into a greased 2-quart (2 liter) casserole.
Bake, covered, at 350°F (180°C) for 35-40 minutes.
YIELD: 6-8 SERVINGS
SOLE ELEGANTE
2 cups (500 mL) dry white wine 2 eggs
1 small onion, quartered 3 ounces (85 g) cream cheese, softened
1 bay leaf and cut into 1-inch (2.5 cm) pieces
1/4 teaspoon (1 mL) black peppercorns 1 tablespoon (15 mL) savory
1/4 teaspoon (1 mL) salt 1/2 teaspoon (2 mL) salt
2 pounds (1 Kg) sole fillets
Put wine and onion into blender container. Cover and process 2 times at PULSE.
Place in a large skillet. Add bay leaf, peppercorns and 1/4 teaspoon (1 mL) salt.
Cover and simmer 10 minutes. Wash and dry fillets. Select 6 fillets of approximately
the same size. Cube remaining fillets. Squeeze out water with hands. Put all
remaining ingredients and one half of the fillet cubes into blender container.
Cover and process at ON until smooth. (If necessary, stop blender, use rubber
spatula to keep mixture around agitator blades.) Add remaining fillet cubes,
cover and process at ON until smooth. With fillets skin side down, place
1/4 cup (50 mL) of mixture in center of fillet. Fold ends over mixture and secure
with toothpick. Place into skillet; cover and cook over medium heat about
20 minutes or until fish flakes. Remove to platter. Serve with Béarnaise Sauce.
YIELD: 6 SERVINGS