Beef Stroganoff

Sauce:
1 cup evaporated skim milk
1 Tbs corn starch
1 envelope instant onion-mushroom soup dip mix

Beef Mixture:
12 oz beef sirloin steak, trimmed of all
visible fat and cut thin bite-sized strips
1/2 medium onion, sliced, and separated into rings
1 garlic clove, minced
1 1/2 cups sliced fresh mushrooms
1 container fat-free plain yogurt - (8 oz)
2 cups hot cooked noodles
Fresh parsley, (optional)

To make the sauce: 
In a medium saucepan, use a wire whisk to stir together the milk and cornstarch until smooth. Then stir in the soup mix. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Cover to keep warm.

To make the beef mixture: 
Lightly spray an unheated large skillet with no-stick spray. Add the beef, onions and garlic. Cook and stir over medium-high heat for 2 minutes. Add the mushrooms. Cook and stir about 1 minute more or until the onions and mushrooms are tender.

Reduce the heat to low. Stir the sauce mixture into the beef mixture. Then stir in the yogurt. Cook and stir just until heated through. (Do not overheat because the yogurt will curdle.)

Serve over the hot noodles. If desired, top with the parsley to garnish.

Serves: 4 person

Source: Low Fat Recipe Secrets cookbook

German Crumb Cake

Topping ingredients:
1/4 cup sugar
1/4 cup brown sugar
2 tsp cinnamon
1 cup flour, unbleached, unsifted
1/2 cup butter (or margarine)

Cake ingredients:
2 1/4 cups flour,unbleached, unsifted
1/4 cup sugar
1/4 tsp salt
1 pk yeast,dry
3/4 cup milk
1/2 cup butter (or margarine)
1 lg egg

Topping procedures:
For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly.

Cake procedures:
To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl.

Place milk and butter in a sauce pan and heat until very warm (120F to 130F).

Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter.

Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1-1/2 hours.

Bake at 350F for about 45 minutes or until done.

Makes one 9-inch square cake.

Source: Recipes From Around The World cookbook

3-Step Blueberry Cheesecake

Ingredients:
2 pk 8 oz cream cheese
1/2 cup Sugar
1/4 teaspoon Vanilla
2 Eggs
1 9oz graham cracker crust
1 can Blueberry pie filling

Procedures:
Mix cream cheese, sugar, vanilla until smooth and creamy. Add eggs and mix well.

Pour into pie crust. Spoon 1/4 to 1/3 of pie filling on to top. Gently swirl with toothpick.

Bake at 350 degrees F for 40 minutes or until center is set. Cool to room temperature and then refrigerate. Serve topped with
remaining pie filling.

Makes 1 Cake.

Source: Cheesecake Lovers Cookbook

Grilled Salmon With Honey Mustard Glaze

Ingredients:
6 oz salmon fillets,brushed with oil
2 Tablespoons honey
2 pinches Dry Coleman's Mustard
2 Tablespoon water,warm
2 tsp soy sauce
1 pinch salt,to taste
1 pinch black pepper,to taste

Honey-Mustard Glaze:

In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste.

Prepare the Salmon Fillet:

Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper.

Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish with glaze before removing from grill. Serve at once.

Serve: 1 person

Source: Culinary Delights cookbook

Heirloom Bakery and Cafe's Sour Cream Coffeecake

Topping:
1/2 cup light brown sugar
1 tablespoon cocoa
1 teaspoon cinnamon
1/2 cup chocolate chips
1/2 cup chopped pecans
1/4 cup (1/2 stick) butter, melted and cooled

In a large bowl, stir together the brown sugar, cocoa, cinnamon, chocolate chips, pecans and butter. Set aside.

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Cake and assembly:

1/2 cup (1 stick) butter
1 cup plus 1 1/2 tablespoons sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
1 1/2 cups (6.4 ounces) flour
1 teaspoon baking soda
1/4 teaspoon salt
Prepared topping

Heat the oven to 350 degrees F.

In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in the eggs, one at a time, until incorporated, then beat in the sour cream and vanilla.

In a medium bowl, sift together the flour, baking soda and salt.

Gently fold the dry ingredients into the butter and egg mixture to form a batter. The batter will be lumpy; simply continue folding until no large lumps remain.

Spoon one-half of the batter into a greased 9-inch-square baking pan, then layer with half of the topping. Layer with the remaining batter, then the remaining topping. Bake until the coffee cake is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before serving.

Serve: 8-12 person

Source: LA Times

Angelini Osteria's Tagliolini al Limone

Ingredients:
1/2 pound tagliolini pasta
2 tablespoons butter
8 large basil leaves, julienned
2 tablespoons plus 2 teaspoons lemon juice
1 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
Fresh ground black pepper
Lemon wedges, garnish

Procedures:
Cook the pasta: In a large bowl of salted boiling water, add the pasta. Cook until al dente according to the package instructions. Drain the pasta.

While the pasta is cooking, start to make the sauce: In a medium sauté pan, melt the butter over medium heat. Add the basil and cook, stirring frequently, until aromatic, about 3 minutes. Stir in the lemon juice and continue to cook until the lemon juice is
reduced by half. Reduce the heat to low and add the cream. Slowly cook the cream until it thickens to a sauce consistency, stirring occasionally, about 5 minutes. Remove from heat.

Divide the pasta between 4 to 6 serving bowls and ladle the sauce evenly over the servings. Divide the cheese between the portions, sprinkling it evenly over the sauce, and top each serving with a few grinds of pepper. Serve each portion with a lemon wedge on the
side.

Serve: 4 persons

Source: LA Times

Cool Cucumber Salad

Main ingredients:
8 oz cucumber
1 fresh green chili, finely chopped

Dressing:
cilantro leaves, finely chopped
2 Tbs lemon juice
1/2 tsp salt
1 tsp sugar

Garnish:
fresh mint sprigs
red bell pepper sprigs

Procedures:
Slice the cucumber thinly. Arrange the cucumber on a round serving plate.

Sprinkle the chili over the cucumber

To make the dressing, mix the cilantro, lemon juice, salt, and sugar together in a bowl.

Cover the cucumber and let chill in the refrigerator for at least 1 hour. When ready to serve, transfer the cucumber to a serving dish. Pour the salad dressing over the cucumber just before serving and garnish with mint sprigs and red bell pepper strips.

Source: The Best Salads cookbook

Wolfe's Market's Shell Pasta Salad with Lemon Zest

Ingredients:
1 pound shell pasta
Zest of 2 lemons
1 1/2 cups petite peas
3 zucchini, cut into matchsticks
1 pint cherry tomatoes
1/2 bunch (1/3 ounce) fresh basil, leaves finely chopped
8 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler
3 to 4 tablespoons best-quality olive oil

Procedures:
Cook the shell pasta to al dente according to the manufacturer's directions, then rinse under cold running water to cool completely.

In a large bowl, combine the pasta, lemon zest, thawed peas, cut zucchini, tomatoes, basil and Parmesan. Drizzle over olive oil to coat and toss gently. The salad will keep up to 2 days, covered and refrigerated.

Makes: 5 quarts

Source: LA Times

Guacamole

Ingredients:
2 ripe avocados
1 small onion, minced
1 garlic clove, finely minced
1 1/2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1 pickled jalapeño chili, seeded and minced (optional)
3 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper to taste

Procedures:
Halve and pit the avocados and scoop the flesh into a bowl. Mash the avocados coarse with a fork; stir in remaining ingredients and season to taste with salt and pepper.

Guacamole may be made 2 hours in advance, its surface covered with plastic wrap, and chilled.

Makes about 2 cups.

Source - Delicious Tailgating Recipes cookbook

1892 East's Crispy French Toast

Ingredients:
6 eggs
1 cup half and half
3 tablespoons sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups cornflakes
1 cup crumbled palmiers (you can substitute 1 extra cup cornflakes)
3 tablespoons powdered sugar, plus more for dusting
Oil for deep-frying
4 slices sourdough bread, cut into ž-inch slices

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Apple topping:
3 Granny Smith apples, peeled and sliced
1 tablespoon ground cinnamon
1/4 cup light brown sugar
Salt
2 tablespoons cold water
1 tablespoon cornstarch

Apple topping preparation:
In a medium saucepan, combine the apples, cinnamon, brown sugar and a pinch of salt over low heat. Cook, stirring until the apples are tender but not mushy, 8 to 10 minutes. While the apples are cooking, combine the water and cornstarch in a small bowl. Add the cornstarch mixture to the apples and increase the heat to high, stirring until the liquid bubbles and thickens. Remove from heat and hold in a warm place.

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Procedures:
In a medium bowl, beat together the eggs, half and half, sugar,
vanilla, cinnamon and nutmeg to form the batter.

In a food processor, grind the cornflakes with the palmiers and
powdered sugar to a coarse, sandy texture.

Heat the oil in a wide pot or deep fryer until it reaches 350
degrees.

While the oil is heating, start preparing the French toast: Dip the
bread in the batter to soak, then press the soaked bread into the
crust mixture on both sides to form a good coating. Place the bread
in the fryer, careful not to crowd, and fry until the crust is
golden-brown, about 2 minutes.

Drain the French toast on paper towels to remove any excess oil,
then arrange on a plate and top with apples and a dusting of
powdered sugar. Serve immediately.

Serves: 4 person

Source: LA Times

Banana Cream Pie

Crust:
1/2 cup soaked almonds
1/2 cup soaked cashews
1/3 cup grounded flaxseeds
3/4 cup soaked dates
Pinch of salt and cinnamon

Filling:
1/2 cup coconut oil
3/4 cup water
6 bananas
2.5 cups coconut meat
4 Tsp raw honey
1/2 tsp Nutmeg, 1/2 tsp turmeric, 1/2 tsp mesquite
4 tsp of organic vanilla extract
4 tbsp of agar agar flakes
1/2 Lemon
Pinch of salt

Procedures:
Make the crust: soak the dates, almonds and cashews overnight. Put everything in the food processor, including a pinch of salt and cinnamon to your liking. Process until it makes a paste. Take a cake mold and pour the paste into it, press with your fist or the palm of your hand so the crust is firm and even at the bottom of the mold.

In a glass, Soak the agar agar flakes for a couple of hours.

In a high speed blender, put 1/2 cup coconut oil, 3/4 cup water, 4 bananas, 2.5 cups coconut meat, 4 Ts raw honey, 1/2 ts Nutmeg, 1/2 ts turmeric, 1/2 ts mesquite, 4 ts vanilla and add a pinch of salt. Blend! Taste and add 3 Ts of freshly squeezed lemon juice. Add 4 tbsp of Agar agar (with the water). Blend some more.

Put in the freezer for 3 to 4 hours and then refrigerate. Decorate with some banana coins (from the 2 bananas left).

Makes: 1 pie

Source: Raw Food Gourmet Recipes For Busy People cookbook

Guilt-Free Chocolate Peppermint Patties

Ingredients:
5 Tbsp. filtered water
2 Tbsp. Artisana Coconut Butter
1/8 tsp. pure peppermint extract (to taste)
8-10 drops liquid stevia
4 Tbsp. virgin coconut oil, melted
5 Tbsp. organic cocoa powder
10 drops NuNaturals Vanilla Stevia (to taste)

Tools:
Candy molds or lined cupcake pan
Heavy-bottom saucepan or double boiler

Procedures:
In a small bowl, combine 2 tsp. water, coconut butter, peppermint extract and plain stevia in a small bowl to form a paste.

In a separate bowl, combine the melted coconut oil, cocoa powder, 3 Tbsp. water and vanilla stevia. Stir well until smooth and thick.

In candy molds or cupcake liners, spread out half of the chocolate.

Divide mint filling equally among cups.

Cover with the remaining chocolate

Freeze until chilled.

Makes: 8 Patties

Source: Carefree Candies cookbook