ALL RECIPES


CHEESY MEXICAN RICE CASSEROLE


Baked Cream Cheese Spaghetti

Sweet Potato Squares WithLemon-Garlic Mayonnaise
Korean-Style Beef Skewers withRice Noodles
Sweet & Sour chicken 

Swedish Meatballs


There is something specialabout digging through the family cookbook


Fried Rice Restaurant Style
Easy Chicken Marsala
Potato& Sweet Pea Curry

CrunchyShrimp with Toasted Couscous and Ginger-Orange Sauce

Korean-Style Beef Tacos
Sauteed Apples (on Apple BreadPudding)
Turkey Kefta with Sweet Onion and Raisin Sauce
Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
Stir-Fried Chicken withChinese Garlic SauceA simple






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LOW CARB "POTATO" SALAD

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I liked this very well. It reminds me more of deli-style potato salad than Helen's "Potato" Salad, which is also very good. This one has a Miracle Whip, sweet kind of flavor and Helen's is more of a mustard potato salad. I like them both and it will be difficult to decide which to make. I made mine without the onion. You could add hard boiled eggs, but be sure to add them to the carb count. INGREDIENTS : 16 ounce package frozen cauliflower  1/2 cup mayonnaise  4 ounce jar diced pimientos, drained well  1/4 cup dill pickle relish, drained well  1 tablespoon chopped onion, optional  1 tablespoon white vinegar  1 tablespoon Splenda or equivalent liquid Splenda  1 tablespoon yellow mustard  1/2 teaspoon pepper  Salt, to taste PREPARATION : Cook the cauliflower until tender, but not mushy, about 8 minutes. Drain very well, then chop into bite-sized pieces. Mix all of the ingredients in a medium bowl. Chill several hours before serving. Makes 6-8
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HELEN'S "POTATO" SALAD

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The more I make this salad, the more I like it. It's perfect with burgers and other "summertime" food.   INGREDIENTS : 16 ounce bag frozen cauliflower  4 hard boiled eggs, chopped  2 stalks celery, chopped  3 green onions  3 tablespoons yellow mustard  1/2 cup mayonnaise  2 tablespoons dill pickle relish, optional  1/8 teaspoon celery seed, optional  1/4 teaspoon pepper, or to taste  1/2 teaspoon salt, or to taste  Pinch dill, optional PREPARATION : Cook the cauliflower until soft, but not mushy; drain well. Cool, then cut in small pieces. Mix the mustard with the mayonnaise, then mix all ingredients into the cauliflower. Chill at least 2 hours. Makes 6-8 servings  Do not freeze Per 1/6 recipe: 215 Calories; 19g Fat; 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs  Per 1/8 recipe: 161 Calories; 14g Fat; 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs by:genaw.com
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