Vegetables & Salads
Potato Stuffing
| 3 |
pounds potatoes |
| 6 |
tablespoons olive oil |
| 3 |
tablespoons butter |
| 1 |
medium onion, minced |
| 1/2 |
stalk celery, minced (optional) |
| 1/4 |
medium sweet pepper, minced OR |
| 6 |
Puerto Rican sweet peppers |
| 1/4 |
teaspoon thyme |
| 1/2 |
cup tomato sauce |
| 2 |
teaspoons parsley |
| |
dash black pepper |
| 3-4 |
tablespoons brown sugar |
| 1/4 - 1 |
cup milk |
| 1/4 |
cup raisins |
| 2 |
eggs |
|
Peel potatoes, boil in salted water, drain and mash. While
potatoes are boiling, warm frying pan and add oil and butter.
(Pan should not be too hot or butter will scorch). When oil
is heated add minced onion, celery and sweet pepper. Cook over
low flame until tender. Add thyme, tomato sauce, parsley, black
pepper and sugar. Cook about 3 minutes.
Add this mixture to mashed potatoes and mix thoroughly. Add
milk, raisins and eggs. The mixture should be a little more
moist than mashed potatoes. If not sufficiently moist, add a
little more milk and butter. Pour in a greased flat baking pan
of the type used for puddings, and bake at 325° F for about
45 minutes to 1 hour. Top should be golden brown when done.
(Can be used also for stuffing chicken).
Makes 12 servings.
Each serving provides:
|
|
Calories
|
Fat (g)
|
Protein (g)
|
Carbohydrates (g)
|
Sodium (mg)
|
Cholesterol (mg)
|
|
249
|
11
|
4
|
34
|
105
|
55
|
Analysus us based on using 3/4 cup milk. Making the recipe
with skim milk, reduced fat margarine and 4 egg whites (instead
of 2 whole eggs) will result in a somewhat drier product due
to the decreased fat content. However, the fat grams per serving
would be reduced to 9 and the calories per serving would be
228.
|
Seasoned Rice
| 1/4 |
pound cooking ham or salt beef |
| 1 |
small onion, minced |
| 1 |
tablespoon sweet pepper, chopped |
| 1 |
clove garlic, minced |
| 1 |
teaspoon fresh thyme leaves |
| 1 1/2 |
cups rice |
| 1/4 |
cup tomatoes OR |
| 1 |
teaspoon tomato paste |
| 2 |
tablespoons cooking oil |
| 3 |
cups meat stock (add boiling water if needed) |
| |
salt to taste |
|
Soak meat overnight. Cut meat into bite-size pieces. Cook meat
in small amount of water until tender. Reserve liquid. Saute
onion, garlic and sweet pepper in cooking oil until tender.
Add tomatoes or tomato paste, cook for a few minutes. Add thyme
and 3 cups meat stock. Add rice and cook rapidly uncovered for
the first 5 minutes. Reduce heat. Turn rice over with a fork.
Cover and continue cooking over very low heat until done. Serve.
Makes 6 1/2-cup servings
Each 1/2-cup provides:
|
|
Calories
|
Fat (g)
|
Protein (g)
|
Carbohydrates (g)
|
Sodium (mg)
|
Cholesterol (mg)
|
|
250
|
6
|
10
|
38
|
1049
|
173
|
Since there are two high sodium sources in this recipe (meat
stock and salt beef), this analysis was done assuming no salt
was added to recipe. By making this recipe with ham instead
of salt beef, the sodum content will decrease by 369 mg.
|
Pigeon Peas and Rice
| 2 |
cups rice |
| 1 |
quart water |
| 1 |
onion |
| 1 |
sprig celery |
| 1 |
sprig thyme |
| 1 |
clove of garlic |
| 2 |
cups shelled pigeon peas |
| 1/4 |
pound cooking ham, cubed |
| 2 |
tablespoons tomato sauce |
| 2 |
tablespoons butter |
|
Put pease to boil until almost tender.
Add cooked ham and vegetable mixture and continue cooking.
When peas are soft, add tomato sauce and butter. Cook for a
few minutes longer. Add rice. Bring to boil, turn flame low,
cover and cook slowly until rice is tender. Add butter. Serve.
Makes 6 1-cup servings.
Each cup provides:
|
|
Calories
|
Fat (g)
|
Protein (g)
|
Carbohydrates (g)
|
Sodium (mg)
|
Cholesterol (mg)
|
|
356
|
6
|
13
|
61
|
351
|
21
|
Substitute a low-fat margarine and lean ham for the butter
and cooking ham when preparing this recipe and cut the fat and
cholesterol content in half.
|
|
|
|
