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Scarsdale Diet Recipes

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International Diet Recipes


American Vegetable Salad
Monday Lunch - International "American"

AMERICAN VEGETABLE SALAD
1 tbs. plain gelatin
1/4 cup clear chicken broth
1 tbs chili sauce
1/2 cup cooked string beans, well drained
1/2 cup shredded raw carrots
1/2 cup diced celery
1 oz diced American cheese
salt and pepper
1/4 head of lettuce
1 tbs vinegar dressing
Dissolve gelatin in 1 tbs chicken broth. Heat remaining broth
add gelatin and let cool 5 minutes. Mix with chili sauce. Add vegetables,
cheese, salt and pepper. Pour into mold and chill until serving time.
Unmold over lettuce and sprinkle with dressing.
Serve at once.
Serves one.



Marinated Barbecue Steak
Monday Dinner - International "American"

MARINATED BARBECUE STEAK
4 ounces T-bone steak weight without bone, all visible fat removed
Marinade for steak:
Mix 1/2 cup beef broth with 1 tablespoon lemon juice, 1 tablespoon Teriyaki sauce, salt, pepper and 1 crushed garlic clove or a dash of onion powder
Place steak in marinade. Let stand 2 or 3 hours, turning occasionally.
Place on barbecue or under broiler. Cook to taste. Steak need not be drained before cooking.
Serves one.

Mushrooms and Cabbage in Wine
Monday Dinner - International "American"

MUSHROOMS AND CABBAGE IN WINE
1/2 cup fresh sliced mushrooms
1/2 cup sliced white cabbage, cooked in water, well drained
1 tbs dry white wine
Pinch of fresh or dry oregano
Pinch of thyme
Salt and pepper
Coat a skillet with no-stick vegetable spray.
Cook mushrooms quickly, turning often.
Add wine, herbs, seasonings.
Mix, and add cabbage. Cover, heat about 10 min. or until heated through.
Serve at once. Serves one.

Watermelon and Strawberries in Rose Wine
Monday Dinner -International "American"

WATERMELON AND STRAWBERRIES IN ROSE WINE
1 cup diced watermelon
1/2 cup sliced strawberries
1 tsp. artificial sweetener
2 oz American Rose wine
1 tsp. vanilla extract
Mix melon with strawberries and sweetener.
Add vanilla and wine. Mix well, but gently.
Chill before serving. Serves one.

Japanese Vegetable Soup
Tuesday Lunch - International "Japanese"

JAPANESE VEGETABLE SOUP
1 cup instant chicken broth
1/4 cup fresh mushrooms, sliced thin
1/4 cup bamboo shoots, diced
1 tbs. diced celery
1 tsp. minced parsley leaves
salt and pepper
dash of garlic powder
Bring all ingredients just to a boil. Serve piping hot.
Serves one.

Tuna Shimi
Tuesday lunch - International "Japanese"

TUNA SHIMI
3 1/2 oz (1/2 can) tuna fish (packed in water, well drained)
1 tbs no-sugar soy sauce
2 tsp. white horseradish sauce dash of ground ginger or 1/8 teaspoon fresh ginger
salt and pepper
1 1/2 cups spinach leaves
1 scallion sliced thin
1 tbs lemon juice
2 red radishes attractively carved
Mix soy sauce, horseradish, ginger, salt and pepper.
Pour over tuna and mix lightly. Place on spinach leaves.
Sprinkle with scallions and lemon juice. Add radishes. Chill until serving time.
Serves one.

Mandarins Oki
Tuesday lunch - International "Japan"

MANDARINS OKI
1/2 cup Mandarin oranges (packed in water, drained)
1 tsp. artificial sweetener
1/8 teaspoon grated ginger
dash of cinnamon
1 tsp. grated coconut
Arrange Mandarin segments in serving dish.
Mix with flavorings and sprinkle with coconut.
(This dessert may be broiled and served hot, if preferred)
Serves one.

Tori Shrimp and Chicken
Tuesday Dinner - International "Japan"

TORI SHRIMP AND CHICKEN
1/2 cup raw shrimp (ready to cook)
1/2 chicken breast, no skin, no fat
1 cup water
2 tbs no-sugar soy sauce
1 teaspoon artificial sweetener
1/8 teaspoon five spices powder
1/2 cup sliced mushrooms
1/4 cup sliced snow peas
4 asparagus spears (frozen or canned or fresh)
5 whole blanched almonds
Cut shrimps in halves, set aside.
Dice chicken and set aside.
Mix a little water with soy sauce, sweetener and spices.
Cover mushrooms with 1/4 cup hot water and set aside.
Bring rest of water to a boil over very high heat. Add chicken.
Cook 6 minutes, turning often.
At the same time, coat a heavy pan with no-stick vegetable spray and add shrimps.
Working rapidly, saut shrimps until pink.
Remove and keep warm. Add asparagus, heat through, and remove pan from heat leaving asparagus in the pan.
Add mushrooms to the cooked chicken and its liquid and bring to a boil.
Cook 3 minutes. With a slotted spoon, remove chicken and snow peas. Mix lightly.
Sprinkle with some cooking juice (not too much, or the shrimps and snow peas will turn dark), garnish with asparagus and almonds.
Serve at once. Serves 1.


Bean Sprout and Green Pepper Salad
Tuesday Dinner - International "Japanese"

BEAN SPROUT AND GREEN PEPPER SALAD
1 cup well-washed and dried bean sprouts
1/2 cup shredded green peppers 1 tablespoon vinegar
Dash of grated fresh ginger
salt and pepper to taste
Mix bean sprouts and green peppers, add dressing, salt and pepper, ginger.
Mix well. Chill until ready to serve.
Serves one.

Fruits in a mold
Tuesday Dinner - International "Japanese"

FRUITS IN A MOLD
1/2 cup diced papaya
2 fresh kumquats
(if fresh kumquats are not available, use one preserved kumquat with syrup washed off)
3 lichee nuts, pitted, diced
1 tbs plain gelatin
1 tsp. vanilla extract
1 tsp. almond extract
1/4 cup clear pineapple juice
Soften gelatin over hot water in a tablespoon of the pineapple juice.
Add vanilla and almond extract and remaining pineapple juice.
Set aside.
Slice kumquats and mix with papaya and lichee nuts.
Add gelatin mixture. Mix well.
Pour into a small mold and chill until serving time.
Unmold on serving dish, and if desired, garnish with mint leaves.
Serves one.

Marinated vegetables
Wednesday lunch - International "French"

MARINATED VEGETABLES
1/2 cup sliced zucchini
1/2 cup sliced string beans, cooked, well drained
1/2 cup green pepper, cut into strips
2 small cooked white onions
1/2 lemon cut into thin slices
Marinade:
1 cup chicken broth 2 tbs dry white wine (optional)
2 tbs lemon juice
1 garlic clove, crushed
1/4 cup chopped parsley
1/2 tsp. dry thyme
1 tsp. Worcestershire sauce
Salt and pepper
Stir all the ingredients together for marinade. Bring to a boil.
Reduce temperature and simmer 30 minutes.
Have vegetables ready and attractively arranged on a platter.
Pour half of marinade on vegetables.
Cover with aluminum foil or plastic wrap. Refrigerate until serving time.
Taste; add more marinade if necessary.
Garnish with lemon slices and serve.
The marinade will keep for a few days in the refrigerator.
Serves one.

Artichoke Proven¨al
Wednesday Dinner -International "French"

ARTICHOKE PROVENAL
4 Artichoke hearts (packed in water, well drained)
1/4 cup green salad, any kind, shredded
1 tbs chopped parsley
1 tsp. dry oregano
Garlic powder to taste
Salt and pepper
1/2 cup cooked peas (cooked in water, well drained)
Coat a small heavy bottomed casserole with nonstick vegetable spray.
Add artichoke hearts, salad and seasonings.
Cover and simmer 10 minutes. Add peas and heat.
Serve piping hot, but do not overcook.
Serves one.

Chicken a L'Estragon
Wednesday Dinner - International "French"
1/2 medium chicken breast, skin removed, no bones
1/2 cup chicken broth
2 tablespoons chopped fresh or dry tarragon
1 tablespoon dry white wine mixed with 1 egg yolk
Salt, pepper, a pinch of paprika
Preheat oven to 350 degrees.
Coat an ovenproof dish with nonstick vegetable spray. Add 1/4 cup chicken broth.
Place chicken in the broth and sprinkle with tarragon. Season to taste.
Wrap top and sides of dish with aluminum foil and place in oven; bake 30 minutes.
Remove chicken, keep warm. Pour cooking juices into a small pan and add remaining
chicken broth. Bring to a boil. Quickly add wine-egg yolk mixture, mixing with a whisk until slightly thickened. Pour over chicken.
Garnish with more chopped tarragon if desired.
Serves one.

Celeri Au Jus
Wednesday Dinner - International "French"

CELERI AU JUS
(May also be prepared with fennel)
1 cup celery slices about 2 inches long
(or 1 cup fennel slices)
1/2 cup beef broth
Salt and pepper
1 tablespoon prepared Dijon Mustard
Parboil celery slices in salted water for 10 minutes.
Drain, keep warm. Heat beef broth with seasonings.
Using a whisk, add a little hot broth to the mustard, mix well, and add remaining broth.
Pour over celery. Serve warm. Serves one.

Poire Glacee
Wednesday Dinner - International "French"

POIRE GLACE
1 small pear, peeled and cored
1/4 cup water
2 ounces red wine
1 tbs lemon juice
1 tsp. artificial sweetener
1 tsp. vanilla extract
1 tbs plain gelatin
Bring water and wine to a boil in a small saucepan.
Add lemon juice, sweetener, and vanilla.
Place pear in mixture. Cover and cook gently, turning occasionally,
until pear is cooked through but still firm, about 25 minutes.
Take pear out of juice with a slotted spoon and place in dessert dish.
Dilute gelatin with a little water and add to hot wine mixture.
Mix well, pour over pear. Cool until serving time.
Serves one.

Pickled Eggplant and Cheese Sticks
Thursday Lunch - International "Italian"

PICKLED EGGPLANT AND CHEESE STICKS
1 cup diced eggplant, with skin
2 garlic cloves, mashed (or less, if preferred)
1 small tomato, peeled and seeded, diced
1 small hot red pepper, seeded, diced
1 tsp. fresh or dry oregano
2 tbs beef broth
1 tbs. red wine vinegar
Salt and pepper
1 oz Provolone cheese
4 paper thin slices of lemon
This recipe should be prepared the day before serving.
Coat a small skillet liberally with nonstick vegetable spray.
Add eggplant. Saute at high heat, turning often, until lightly browned.
Cover, cook 5 minutes at medium heat. Remove pan and pour into a bowl.
Mix all other ingredients except lemon. Pour over eggplant.
Cover and let stand overnight in the refrigerator.
At serving time, mix lightly and place on a plate.
Cover with lemon slices.
Slice cheese into sticks, arrange around eggplant, and serve.
Serves one.

Peach with Raspberry Sauce
Thursday lunch - International "Italian"

PEACH WITH RASPBERRY SAUCE
2 peach halves, canned, packed in water
(or fresh, if available)
1/2 cup raspberries, canned, packed in water
(or fresh, if available)
1 teaspoon vanilla extract
1/2 cup water
Artificial sweetener to taste
Heat water, add raspberries. Cook 5 minutes.
Add sweetener and vanilla extract.
Mix in blender at high speed. Cool; pour over peaches.
Chill until serving time.
Serves one.

Baked Stuffed Mushrooms
Thursday Dinner - International "Italian"

BAKED STUFFED MUSHROOMS
4 large mushrooms ready to cook, stems removed and chopped
2 large chicken livers, chopped fine
1 tbs chopped onion
1 tbs chopped parsley
1 tsp. fennel seed
1/8 tsp. garlic powder
1 tbs low fat cream cheese or low fat Neufchatel cheese
1/4 cup chicken broth
1 tbs lemon juice
Coat a heavy pan with nonstick vegetable spray.
Add chicken livers, onions and seasonings.
Cook over low heat for 5 minutes, mixing gently.
Add chopped mushroom stems. Cook 5 minutes more.
Remove from heat and mix with low-fat cream cheese or Neufchatel cheese.
Stuff each mushroom cap with mixture.
Put caps in a baking dish, sprinkle with lemon juice.
Cover with aluminum foil and bake at 350 degrees for 30 minutes.
Remove covering and heat 5 minutes longer; transfer to serving dish
and pour broth around mushrooms.
Serves one.

Veal Napolitane
Thursday Dinner - International "Italian"

VEAL NAPOLITANE
1/4 pound veal scaloppini
Salt, pepper garlic powder to taste
1 garlic clove, mashed (or less, to your taste)
1 tbs very lean chopped ham
1 tbs chopped parsley
1/4 cup dry wine (red or white)
1 tsp. capers
1 small artichoke heart (canned in water or frozen)
1/4 cup tomato juice
Place meat between sheets of wax paper and pound well.
Sprinkle with seasonings.
Coat a heavy nonstick skillet with vegetable spray, add veal.
Fry quickly for two minutes. Remove from pan.
Add to pan garlic, ham and parsley. Bring to a boil.
Add tomato juice, adjust for seasonings. Bring to a second boil.
Reduce heat and simmer 5 minutes more. Add capers.
Pour over meat, mixing well.
Place artichoke hearts on top of the veal just before serving.
Serves one.

Zucchini Stew
Thursday Dinner - International "Italian"

ZUCCHINI STEW
1/2 small zucchini, sliced thin
1 tbs beef broth
1 tbs tomato juice
1 tsp. dry thyme, mixed with
1 tsp. dry oregano
1 tsp. chopped onion
Salt and pepper
Pour beef broth and tomato juice into the bottom of a small casserole.
Add zucchini slices, herbs, onion and seasonings. Cook at low heat for 30 minutes.
Serve hot. Serves one.

Eggs Gitano
Friday Lunch - International "Spanish"

EGGS GITANO
2 hard cooked eggs
1 tbs chopped onion
1 clove garlic, crushed
1/2 tomato, peeled, seeded, chopped
1/4 cup green pepper
Salt and pepper to taste
1 tbs chopped parsley
1 tbs beef broth
1/8 tsp. artificial sweetener
1/4 cup green beans
3 asparagus spears (cooked or canned)
Have all ingredients ready since this recipe will be cooked in a few minutes.
Coat a skillet with nonstick vegetable spray.
Add onion, garlic, tomato and green pepper.
Cook at medium heat, stirring, until onions are transparent.
Add seasonings, parsley, beef broth, sweetener. Mix.
Carefully add green beans and egg quarters. Cook a few minutes more or until eggs are heated through.
Turn out on a serving dish. Garnish with asparagus spears.
Serves one.

Gazpacho Soup
Friday Dinner - International "Spanish"

GAZPACHO SOUP
1/4 cup diced peeled cucumber
1/4 cup finely chopped green peppers
1/4 cup diced, seeded tomato
1/4 cup diced celery
1 tbs chopped onion
1/2 cup tomato juice
1 tsp. Worcestershire sauce
1 tbs lemon juice
Salt, pepper, a pinch of cayenne pepper
Mix all the vegetables in the tomato juice.
Add lemon juice and all the seasonings. Chill very well until time to serve.
Serves one.

Zarzuela
Friday Dinner -International "Spanish"

ZARZUELA
4 clams (whole Littlenecks)
6 medium shrimps, cleaned and ready to cook
3 ounces crab meat chunks
1/2 tomato, seeded, diced
1 tbs. chopped onion
1 clove garlic, crushed
1/8 tsp. saffron
1 pinch cayenne pepper
Salt, pepper
1/4 cup dry white wine mixed with
1/4 cup water
1/4 cup minced parsley
Coat a heavy medium casserole with nonstick vegetable spray.
Add onions and tomato. Cook quickly, turning with a wooden spoon.
Add saffron and garlic; mix. Add clams, cover casserole and cook 5 minutes.
Add wine, shrimps, crab meat, seasonings. Cover.
Cook at high heat until shrimps are pink and clams open.
Sprinkle with parsley, stirring food quickly.
Serve at once. Serves one.

Tomato Soup with Scallions
Saturday Lunch - International "Greek"

TOMATO SOUP WITH SCALLIONS
1/2 cup beef broth
1/2 cup plain tomato juice
2 tbs. chopped onion
Pinch of ground cloves
2 tbs. diced celery
1/2 tsp. dry dill
Salt, pepper, a pinch of cumin
1/8 cup chopped green scallions (or chives)
Bring beef broth and tomato juice to a boil.
Add onions, celery and seasonings. Cook at low heat 10 minutes.
Add dill, simmer 5 minutes. Add scallions (or chives) and serve at once.
Serves one.

Feta Spinach Salad
Saturday Lunch - International "Greek"

FETA SPINACH SALAD
2 cups spinach (raw)
1/4 cup cooked white rice
1 hard cooked egg, cut in quarters
1 small sweet pimento, cut into 1/4 inch pieces
1 small cucumber, diced
1 1/2 oz crumbled Feta cheese
2 tbs. vinegar dressing
2 Greek olives
Mix spinach with rice, egg, pimento, cucumber, feta cheese. Add dressing. Mix lightly.
Garnish with Greek olives. Serve at once. Serves one.

Lamb with Dolmas
Saturday Dinner - International "Greek"

LAMB WITH DOLMAS
4 oz very lean roast lamb, no juice
3 small dolmas:
3 medium size vine leaves (in brine, well drained)
1/4 cup cooked rice
1 tbs. chopped onion
1/8 tsp. cumin
1/4 cup chicken broth
Place a teaspoonful of rice, mixed with onion and seasonings, in the middle of a vine leaf.
Fold, starting at base, fold over. Fold in sides, rolling tightly until rice mixture is well enclosed. Repeat with other leaves.
Pour broth into the bottom of a small heavy casserole.
Arrange stuffed vine leaves side by side and cover tightly. Cook 30 minutes at low heat.
Following the same proportions, you may cook about 20 at the same time.
Dolmas will keep in their cooking juice in the refrigerator for about 2 weeks.
Serves one.

Boiled vegetables with Lemon-Mint Sauce
Saturday Dinner - International "Greek"

BOILED VEGETABLES WITH LEMON MINT SAUCE
1/2 cup string beans
1/2 zucchini, sliced (or 1/2 cup sliced)
1/2 cup dandelion greens, or 1/2 cup spinach
Salt, pepper
A pinch of dill
Cook string beans 8 minutes in boiling salted water
Add remaining vegetables and cook gently until greens are just tender. Drain well.
Serve hot with sauce made of lemon juice, vinegar and chopped mint, which may also be spooned over lamb and dolmas.
Serves one.

Meringue Pear
Saturday Dinner - International "Greek"

MERINGUE PEAR
1 medium pear, peeled and cored but left whole
1 tsp. artificial sweetener
1 tsp. almond extract
1 egg white
Preheat oven to 375 degrees. Cook pear in warm water until tender but firm. Drain. Coat the bottom of a small baking dish with nonstick vegetable spray.
Place pear in the center. Beat egg white until frothy, add sweetener and almond extract.
Continue beating until stiff but not dry.
Using metal spoon, cover the fruit with the meringue.
Brown in oven for about 10 minutes.
Remove from oven. Serve at room temperature or chilled.
Serves one.

Clear Lemon Soup
Sunday Lunch - International "Hawaiian"

CLEAR LEMON SOUP
1 packet chicken broth
1 cup water
1 tbs. lemon juice
3 tbs. finely chopped spinach
1 tsp. lemon peel
Salt, pepper
Add dry broth to water and bring to a boil.
Add lemon juice, seasonings. Cook 5 minutes. Add spinach and lemon peel.
Heat 5 minutes longer. Serve piping hot. Serves one.

Mixed Salad of Pickled Vegetables
Sunday Lunch - International "Hawaiian"

MIXED SALAD OF PICKLED VEGETABLES
2 carrots cut into strips
1/3 cup bamboo shoots cut into strips
1/2 cup cucumber cut into strips
3/4 cup shredded white cabbage
1/2 medium tart apple
1 tsp ground ginger
1 tsp. artificial sweetener
1 tsp. coarse salt, pepper
1/4 cup white wine vinegar
1 scallion, minced
1 garlic clove, minced
2 tbs. water
Mix spices with vinegar and water. Add scallion and garlic.
Pour over mixed vegetables. Mix well.
Let stand in the refrigerator until serving time.
Should be prepared the day before if possible.
Serves one.

Lomi Salmon
Sunday Dinner - International "Hawaiian"

LOMI SALMON
4 oz fresh salmon (boned and skinned)
2 tbs. chopped onion
1 tbs. minced scallions, green part included (or chives if preferred)
1/2 teaspoon fresh or ground ginger
Salt and pepper
1/4 teaspoon Tabasco sauce
1/4 cup lime juice
1/2 cup chopped, peeled, seeded tomato
4 thin slices lemon
Coat the bottom of a heavy baking dish with nonstick vegetable spray.
Place salmon in the dish and cover with lime juice.
Cover dish with aluminum foil and bake in 350 degree oven for 25 minutes. If the liquid evaporates, add some hot water. Remove aluminum foil.
Add tomatoes and cook 5 minutes longer. Serve with lemon slices.
Serves one.

Bean Sprouts Salad
Sunday Dinner - International "Hawaiian"

BEAN SPROUTS SALAD
1/2 cup well washed and drained fresh bean sprouts
1 tablespoon vinegar
1/8 tsp. minced ginger
Salt
Dash of Worcestershire sauce
Mix all ingredients. Serve very cold.
Serves one.

Pineapple Surprise Aloha
Sunday Dinner - International "Hawaiian"

PINEAPPLE SURPRISE ALOHA
1/2 small pineapple
1/4 cup diced papaya
1 tbs. kumquat peel (candied)
1 tablespoon rum (optional)
1 tsp. artificial sweetener
Carve out inside of pineapple half to form a cavity.
Chop the pineapple meat. Mix with papaya, kumquat peel, rum and sweetener. Pile mixture into pineapple cavity. Cover with plastic wrap. Refrigerate until 20 minutes before serving time.
Serves one.