2 tablespoons vegetable oil
1 medium onion, finely chopped
3 celery stalks, finely chopped
1 medium green bell pepper, cored, seeded and finely chopped
1/2 pan prepared cornbread, finely crumbled
3 large eggs, lightly beaten
2 cups shucked oysters, cut into thirds
1 bunch scallions (green and white parts), coarsely chopped
1/2 bunch flat-leaf parsley, coarsely chopped (about 1/2 cup)
2-1/2 teaspoons salt
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons poultry seasoning
1/4 teaspoon dried thyme
Heat the vegetable oil in a large skillet over medium heat. Add onion, celery and bell pepper and cook, stirring for 5 to 8 minutes, until the vegetables begin to soften. Remove from heat and set aside.
Preheat the oven to 350 degrees. Grease a 9- by 12-inch baking dish with vegetable shortening.
In a large mixing bowl, combine all ingredients including stock, using your hands or a fork. Transfer the mixture to the prepared baking dish, cover with foil and bake for 1 hour. Uncover the dish and bake an additional 20 minutes, until the top is golden brown and crusty. Let sit at least 15 minutes before serving.
1 can V-8 juice (11.5 oz) or tomato juice
2 lg Eggs
2/3 c Water
2 c Low fat cottage cheese
1/2 c Scallions minced or fresh chives to taste
1 tsp Dill
3 c Whole wheat flour
5-6 c Unbleached white flour
2 pk Fast rising yeast
1 tbls Sugar
Mix together juice, eggs, water, cottage cheese, scallions and dill.
Heat in microwave to 125-130 degrees using a thermometer.
Combine whole wheat flour, 5 cup of white flour, yeast and sugar.
Mix the wet and dry ingredients together.
Knead dough on work surface sprinkled with remaining flour, until the dough is smooth and elastic, about 5-8 minutes.
Place the dough in bowl, cover with a towel, and rest 10 minutes.
Divide the dough and place in two 5 1/ 4 x 9 1/4 inch loaf pans.
Cover with plastic wrap sprayed with non stick vegetable coating and put in a warm place for 20 minutes.
Bake in preheated, 425 degree oven for 25 minutes, or until the loaves sound hollow when tapped.
Remove from loaf pans and cool on rack.
4 lrg. plum tomatoes – halved lengthwise
1 clove garlic – minced
2 scallions – minced
1/2 cup chopped fresh basil
1/2 cup chopped fresh spinach
3/4 cup non-fat ricotta cheese
3 Tbls. pine nuts
Scoop out the center of the tomato halves. In a medium bowl, mix together garlic, scallions, basil, spinach, ricotta, salt, and pepper. Stuff the mixture into the tomatoes. Lightly spray a baking sheet with oil. Place the stuffed tomatoes on the sheet and sprinkle with pine nuts.
Bake on lower rack of a 375 degree oven for 20-25 minutes, watching to see that the pine nuts do not become too brown.
1 1/2 cups uncooked brown rice
chicken bouillon cube
2 bay leaves, divided
1/8 + 1/4 tsp cayenne, divided
1/8 + 1/2 tsp paprika
1/8 + 1/2 tsp thyme
1 tsp oil
1 onion, diced
2 celery, diced
1 green pepper, diced
1 clove garlic, minced
1/2 lb 96% lean ground beef or Cajun sausage
salt and fresh pepper, to taste
1 lb medium shrimp, peeled and deveined
2 scallions, chopped
Cook brown rice according to package directions in water along with a chicken bouillon, 1 bay leaf and 1/4 tsp salt and 1/8 each of salt, cayenne, paprika and thyme.
When the rice is almost done cooking, heat a large heavy saucepan on medium-low heat. Add the oil, onions, green pepper, celery, bay leaf and garlic. Sauté on medium-low heat until soft, about 5 minutes. Add beef, salt, black pepper, remaining paprika, thyme and cayenne pepper. Sauté until browned, about 10-15 minutes; add shrimp, cover and cook 5 more minutes.
When the rice is done, toss with beef and shrimp and combine well. Top with scallions and serve.
Makes 6 1/2 cups.