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Carb low scone
at recipeseasy.com
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LOW CARB CEASAR SALAD & DRESSING
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Yield: 1 Lg salad
1 Head of lettuce
(or 2 bunches of spinach)
1 1/4 c Frozen peas
8 oz Grated low-fat cheddar or
-monterey jack cheese
1/2 c Crumbled turkey bacon
4 Scallions, finely chopped
2 Hard boiled eggs, sliced
1/2 c Sliced water chestnuts
Vinagrette salad dressing
1. Wash lettuce or spinach, tear into bite size pieces. Steam peas
until just tender.
2. Using a large, clear salad bowl, layer the ingredients in the order
presented. Repeat until all ingredients are used up, saving the
sliced egg for the top of the salad. Chill. Serve with dressing on
the side.
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LOW CARB CREAMY HERB DRESSING
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Yield: 3 Servings
4 c Romaine or leaf lettuce torn
1 Egg
Salt for sprinkling the bowl
1 Clove garlic, peeled and
Sliced in half
1/2 ts Dry mustard
1 1/2 ts Lemon juice
Few drops tabasco
2 tb Olive oil
2 tb Parmesan cheese
3 Anchovies, drained
1. Chill hte lettuce leaves. 2. Place the egg in small saucepan,
cover with water an heat. When the water begins to simmer, cook the
egg for 1 to 1 1/2 minutes. Drain and set aside. 3. Sprinkle a little
salt in the bottom of a wooden salad bowl. Rub the garlic cove
around the inside of the bowl. Add the mustard, lemon juice, tabsco
and sitr to combine and dissolve the salt. Whisk in the olive oil,
stirring briskly to blend the ingredients. 4. Add the lettuce leaves
to the bowl. Sprinkle wit hthe parmesan cheese an add the anchovies.
Break the egg over the salad, and toss the mixture gently but
thoroughly to combine the egg, the dressing that has settled to the
bottom, and the lettuce cheese and anchovies.
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LOW CARB EGG QUICHE
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Yield: 1 Cup
1/4 c Cottage cheese
1/4 c Sour cream or substitute
1/2 ts Dijon mustard
1 tb Chopped fresh basil
(or 1/2 ts dried)
1 tb Chopped fresh marjoram
(or 1/2 ts dried)
Process and adjust seasonings. adapted for mm
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LOW CARB MUFFINS
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Yield: 6 Servings
10 Eggs, slightly eaten
2 Green peppers chopped
2 ts Parsley flakes
1 ts Oregano
Salt and pepper to taste
2 c Diced cooked turkey, chicken
2 tb Onion flakes
2 ts Dried chili pepper flakes
1/2 ts Garlic powder
Beat eggs lightly and stir in remaining ingredients. Blend in well.
Pour mixture into 8 in pam sprayed cake pan and bake in preheated 350
oven for 30 minutes or until set. Cut into wedges and serve hot or
cold.
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DAN'S LOW CARB PEANUT BUTTER COOKIES OR MUFFINS
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Yield: 6 Servings
2 tb BUTTER
1/2 c CHOPPED ONION
1/2 c CHOPPED BELL PEPPER
1 lb HAMBURG
1 cn 4 OZ SIZE, TOMATO PASTE
1 tb KETCHUP
1/2 c WATER
SALT
PEPPER
USING MEDIUM HEAT, MELT BUTTER IN A SKILLET. SAUTE ONION AND PEPPER
UNTIL LIMP, BUT NOT BROWN. ADD HAMBURG AND COOK UNTIL BROWNED. ADD
THE TOMATO PASTE AND THE KETCHUP. STIR UNTIL ALL THE INGREDIENTS ARE
INCORPORATED. SLOWLY ADD THE WATER WHILE CONSTANTLY STIRRING. COOK
OVER LOW HEAT FOR 15 MINUTES. IT WILL THICKEN. ADD SALT AND PEPPER
TO TASTE. SERVE ON HAMBURG BUNS.
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Cole Slaw (Low Carb)
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Yield: 100 Servings
4 1/2 ga WATER; COOL
2 1/3 lb CABBAGE WHITE FRESH
1 lb SUGAR; GRANULATED 10 LB
2 1/2 lb SALAD DRESSING #2 1/2
2 oz WORCESTERSHIRE SAUCE
8 oz MUSTARD PREP. 1 LB JAR
1 c VINEGAR CIDER
1 1/4 oz SALT TABLE 5LB
1. BREAK EACH DISC INTO 4 OR 5 PIECES. ADD WATER; ALLOW TO REHYDRATE
15 TO 60 MINUTES UNDER REFRIGERATION, STIRRING OCCASIONALLY. DRAIN
THOROUGHLY.
2. COMBINE SALAD DRESSING, WORCESTERSHIRE SAUCE, CELERY SEED, SALT,
MUSTARD,
VINEGAR, AND SUGAR; BLEND WELL.
3. POUR DRESSING OVER DRAINED CABBAGE. TOSS LIGHTLY.
4. COVER; REFRIGERATE UNTIL READY TO SERVE.
Recipe Number: M01000
SERVING SIZE: 1/2 CUP (4
From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive,
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Cream Sauce (Low Carb)
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Yield: 4 Servings
3 tb Butter
3 tb All-purpose flour
1 c Milk; scalded
Salt
Black pepper
Melt butter over low heat. Whisk flour in gradually. Cook one minute,
whisking constantly. Slowly add milk, whisking constantly to prevent lumps.
Continue to cook and stir until sauce just boils. Season with salt and
pepper to taste.
NOTES : A basic sauce that can be "dressed up" in endless ways. It can be
made thicker or thinner by varying the amount of milk used, and may be made
with fats other than butter and/or liquids other than milk.
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Dan's Low Carb Peanut Butter Cookies or Muffins
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Yield: 6 Servings
2 tb BUTTER
1/2 c CHOPPED ONION
1/2 c CHOPPED BELL PEPPER
1 lb HAMBURG
1 cn 4 OZ SIZE, TOMATO PASTE
1 tb KETCHUP
1/2 c WATER
SALT
PEPPER
USING MEDIUM HEAT, MELT BUTTER IN A SKILLET. SAUTE ONION AND PEPPER UNTIL
LIMP, BUT NOT BROWN. ADD HAMBURG AND COOK UNTIL BROWNED. ADD THE TOMATO
PASTE AND THE KETCHUP. STIR UNTIL ALL THE INGREDIENTS ARE INCORPORATED.
SLOWLY ADD THE WATER WHILE CONSTANTLY STIRRING. COOK OVER LOW HEAT FOR 15
MINUTES. IT WILL THICKEN. ADD SALT AND PEPPER TO TASTE. SERVE ON HAMBURG
BUNS.
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Dumplings (Low Carb)
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Yield: 100 Servings
9 lb BISCUIT MIX #10
1. USE BISCUIT MIX. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.
2. DROP A SCANT 1/8 CUP (1 NO. 30 SCOOP) ON TOP OF SIMMERING STEW OR INTO
SHALLOW SIMMERING STOCK. COVER; COOK 15 MINUTES. DO NOT REMOVE COVER
DURING COOKING TIME. NOTE: 1. COOKED DUMPLINGS WILL BE LIGHT IN COLOR.
2. SHALLOW SIMMERING STOCK SHOULD NOT BE MORE THAN 1" IN DEPTH. TILTING
FRY PAN MAY BE USED.
Recipe Number: D02000
SERVING SIZE: 2 DUMPLIN
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Low Carb Ceasar Salad and Dressing
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Yield: 4 Servings
ICE CREAM COOKBOOK-----
6 Eggs
5 c Milk
4 tb Liquid sweetener
6 1/2 c Half and half
3 tb Plain gelatin
4 tb Vanilla
3/4 ts Salt
Make a custard of the eggs, milk, and liquid sweetener. Soak the gelatin in
a small amount of water and add enough hot custard to dissolve the gelatin.
Cool. Add cream, vanilla, salt, and gelatin to custard. Strain and freeze.
This will still be palatable and contain even fewer calories if all of the
milk and half and half are replaced by non-fat milk.
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