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RECIPES.20
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1993-03-11
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Low Cal....
Ham and Pineapple Toss
2 small fresh pineapples, chilled
3 cups torn romaine
1 cup cubed fully, or mostly( He he he.. ), cooked ham
1 orange, sectioned into 3-d objects
2 ounces motzerella cheese, cut into small stips
1 8-ounce carton plain yogurt
2 tablespoons orange juice
Use a sharp kinfe to halve the fresh pineapples lengthwise,
crown and all. Remove hard core from pineapple. Cut out
pineapple meat, leaving shells intact. Set shells aside.
Remove eyes from the pineapple meat. Cut pineapple into
chunks, reserving 3 cups ( refrigerate remaining pineapple
for another use ).
For salad, combine torn Romaine, cubed ham, orange sections,
motzerella cheese, and refridgerated pineapple chunks; toss
lightly. Spoon into pineapple shells.
For dressing, stir together yogurt and orange juice. Serve
dressing with salad, place large green leaf on plate before
placing pineapple onto plate. Serves 4.
KEY WORDS: ham, nummy, summer, salad.
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Low Cal......
Tortilla Stacks
4 6- or 7- inch tortillas
4 slices Swiss or Motzerella cheese, halved
4 slices packed cooked ham, halved
2 slices turkey breast luncheon meat, halved
1/3 cup cooking oil
1 8- ounce can whole cranberry sause
Halve tortillas. For each stack, layer in order, a piece of cheese between
tortilla halves. In a 10- inch skillet heat oil.
Cook half of the stacks at a time in hot oil over medium-high heat about 4
minutes or till tortillas are crisp and cheese just begins to melt, catefully
tuning once. Drain on paper towel. Keep worm in oven while cooking remaining
stacks. Serve with craneberry sauce, if you like that yucky stuff!!!
Makes 4 servings
KEY WORDS: snacks, mexican, fried, oil.
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