SALMON SOUFFLE (4 servings, 290 calories each) 2 tablespoons polyunsaturated margarine 2 tablespoons minced onion 3 tablespoon flour 1 cup skim milk, scalded 4 eggs, separated and 1 extra egg white 7 3/4-ounce can salmon, well drained and flaked Salt and pepper to taste Juice of 1/2 lemon 2 teaspoons dried dill
Grease souffle dish. Melt margarine and cook onions until tender. Add flour, and cook stirring for 2 to 3 minutes. Remove from heat and beat in milk. Return to heat and stir until mixture is very thick. Cool sauce slightly. Beat in egg yolks one at a time. Add salmon and seasonings. Beat egg whites until stiff but not dry. Fold gently into salmon mixture. Pour into souffle dish and bake at 375 degrees about 30 minutes until brown and puffed. TURKEY DIVAN ON BROCOLLI (4 servings, 275 calories each) 2 tablespoons margarine or butter 1 small onion, minced 1 1/2 tablespoons flour 1 cup milk, scalded 2 tablespoons parmesan cheese 2 tablespoons grated swiss cheese 1/4 teaspoon salt 1/8 teaspoon white pepper 1 pound frozen brocolli, lightly cooked and drained 12 ounces turkey, cooked and sliced
Melt margarine or butter in saucepan. Add onion and cook until lightly colored. Stir in flour and cook 3 or 4 minutes. Remove from heat, beat in milk. Return to heat and stir constantly until thick. Add parmesan and swiss cheeses, salt and pepper. Grease a baking dish. Arrange brocolli in dish and put sliced turkey over it. Pour sauce on top. Bake at 400 degrees until browned, 10 to 15 minutes. BAKED STUFFED ZUCCHINI (4 servings, 340 calories each) 1 pound lean ground lamb or beef 1 clove garlic, minced 1/2 cup rice 1/2 cup onion, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon dried mint 1/8 teaspoon dried dill 1/8 teaspoon cinnamon 4 zucchini 1 cup tomato sauce 1/2 cup red wine
Combine all ingredients except zucchini, tomato sauce and red wine. Mix well. Wash zucchini. Trim ends. Scoop out seeds and chop. Stuff zucchini with meat mixture, making any extra into meatballs. Place in baking dish. Combine tomato sauce and red wine. Add chopped zucchini. Pour over stuffed zucchini. Cover and bake at 325 degrees about 1 hour or until zucchini is tender and rice is cooked. SAUTEED CHICKEN LIVERS IN MARSALA (4 servings, 280 calories each) 1 pound chicken livers 2 tablespoons flour 2 tablespoons oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup marsala
Rinse livers, drain, pat dry. Remove any bits of fat. Dredge livers lightly in flour. Heat oil in skillet. Brown livers quickly on both sides. Remove to a warm platter. Season with salt and freshly ground pepper. Pour off any excess fat. Add marsala to pan and cook until it has reduced to about half the original volume, scraping up the pan juices. Pour sauce over livers and serve. HADDOCK FILLETS IN WHITE WINE (6 servings, 125 calories each) 2 tablespoons chopped chives or green onions 4 tablespoons chopped parsley 1 1/2 pound haddock fillets Salt and pepper 2 tablespoons flour 1 tablespoon butter or margarine 1/2 cup dry white wine
Grease a shallow baking dish. Spread chives and parsley in dish. Place fish fillets on top. Season with salt and pepper, sprinkle with flour and dot with butter or margarine. Pour on white wine. Bake at 400 degrees from 10 to 12 minutes or until fish flakes easily with a fork. ORIENTAL CUCUMBER SALAD (4 servings, 40 calories each) 2 medium cucumbers 1 tablespoon soy sauce 2 tablespoons vinegar 1 tablespoon salad oil
Thinly slice unpeeled cucumbers. Mix with other ingredients and chill.