Dr. Atkins' New Diet Cookbook (11 page)

1 pound beef, ground

1 tablespoon finely chopped walnuts

2 teaspoons curry powder

½ teaspoon seasoned salt

Melt butter in skillet.

Mix remainder of ingredients and shape into patties.

Sauté hamburgers for 5 minutes on each side.

T
OTAL
G
RAMS
3.6
G
RAMS PER
S
ERVING
1.8

2 servings

2 tablespoons butter

1 pound beef, ground

6 drops Tabasco sauce

½ teaspoon cumin

½ teaspoon chili powder

¼ teaspoon garlic powder

Melt butter in a skillet.

Mix remainder of ingredients and shape into patties.

Sauté hamburgers for 5 minutes on each side.

T
OTAL
G
RAMS
1.7
G
RAMS PER
S
ERVING
0.9

2 servings

6 strips lean bacon

1 ripe tomato, finely chopped

2 tablespoons butter

1 pound beef, ground

½ teaspoon seasoned salt

½ teaspoon pepper

Fry bacon until crisp. Remove from pan, and place on paper towels to drain. Crumble bacon into a large bowl. Sauté tomato in bacon fat until tender. Add it to the bacon. Pour off bacon fat and melt butter in same skillet. Combine meat, salt, and pepper with bacon and tomato.

Shape into patties.

Sauté hamburgers for 5 minutes on each side.

T
OTAL
G
RAMS
6.7
G
RAMS PER
S
ERVING
3.4

4 servings

4 shell steaks, pounded to ⅛-inch thickness

freshly ground black pepper

6 tablespoons butter

2 teaspoons rosemary

2 teaspoons sage

4 ounces cognac, warmed

6 ounces heavy cream

2 teaspoons Worcestershire sauce

2 tablespoons Dijon mustard

Cover surface of steaks on both sides with ground pepper.

Press pepper into steaks.

In a large skillet melt butter and add rosemary and sage.

Add steaks and brown quickly on both sides. Pour warm cognac over steaks and ignite. When fire goes out, remove steaks from skillet and keep warm.

Add cream, Worcestershire, and mustard to pan juices. Stir well and simmer for 3 minutes. Pour over steak and serve.

T
OTAL
G
RAMS
14.2
G
RAMS PER
S
ERVING
3.6

6 servings

8 teaspoons sweet butter

3 egg yolks

1¼ cups water

¼ cup heavy cream

½ cup grated Parmesan cheese

1 medium eggplant

1 pound ground lamb or ½ pound ground chuck

6 tablespoons olive oil

1 large onion, chopped

1 large green pepper, chopped

2 cloves garlic, minced

1 8-ounce can tomato sauce

1½ teaspoons cumin

¼ teaspoon nutmeg

¼ teaspoon oregano

2 teaspoons salt

Preheat oven to 350° F.

To prepare cream sauce:

Place butter in top of double boiler over hot water. Add egg yolks one at a time. Beat constantly with rotary or hand electric beater. Add ¼ cup water, cream, and Parmesan cheese. Continue to beat until sauce thickens, about 10 minutes.

Pare and slice eggplant. Arrange eggplant on a large plate. Place plate in sink. Cover with another large plate, allowing plate to press eggplant. Let drain for ½ hour, then press each slice with a paper towel. Heat 2 tablespoons olive oil in a large skillet. Add onion and green pepper. Sauté until light golden brown. Add garlic and meat, and cook until browned.

Add tomato sauce, 1 cup water, cumin, nutmeg, oregano, and salt. Simmer for 15 minutes.

Heat remaining 4 tablespoons of olive oil, and sauté eggplant slices until lightly browned. Drain on paper towels. Place half the eggplant slices in a well-oiled baking dish. Spread with half the meat mixture. Place remaining eggplant slices on top and cover with the rest of the meat. Cover top with cream sauce.

Bake for 30 minutes.

T
OTAL
G
RAMS
68.7
G
RAMS PER
S
ERVING
11.5

4 servings

6 shallots or 1 small onion, finely chopped

1 cup dry red wine

juice of 1 lemon

4 tablespoons oil

½ teaspoon oregano

½ teaspoon seasoned salt

¼ teaspoon black pepper

1 pound calves liver, sliced

4 tablespoons butter

Combine shallots, wine, lemon juice, oil, oregano, salt, and pepper in a large bowl. Marinate liver for 1 hour, then turn it and marinate for another hour.

Remove liver from marinade.

Melt butter in a skillet, and sauté liver for 5 minutes on each side.

T
OTAL
G
RAMS
20.9
G
RAMS PER
S
ERVING
5.2

4 servings

4 veal cutlets, flattened with a mallet

½ teaspoon seasoned salt

4 slices prosciutto ham

6 slices Jarlsberg cheese

1 egg, beaten

¼ cup grated Parmesan cheese

4 tablespoons sweet butter

¼ cup dry white wine

Preheat oven to 350° F.

Wash and dry veal. Sprinkle with salt. Place 1 slice of ham and 1 slice of cheese on each cutlet. Roll up and tie with string. Dip rolls in egg and coat with Parmesan cheese. Place in refrigerator for ½ hour to set. Melt butter in a heavy skillet. Sauté veal rolls until they are brown on all sides. Remove rolls to a small baking dish. Add wine to pan juices and bring to a boil. Pour sauce over rolls. Top with 2 remaining slices of cheese. Bake for ½ hour. Remove string and serve.

Note:
This may be used as an hors d’oeuvre by cutting rolls into pieces the size of half dollars.

T
OTAL
G
RAMS
4.1
G
RAMS PER
S
ERVING
1.0

6 servings

12 pork chops

salt and pepper to taste

2 tablespoons garlic oil

2 tablespoons olive oil

1 onion, chopped

1 clove garlic, minced

1 pound mushrooms, sliced

1 cup hot
Chicken Stock
(
page 68
)

½ cup dry red wine

1 bay leaf

¼ cup sour cream (optional)

Preheat oven to 350° F.

Sprinkle pork chops with salt and pepper. In a heavy skillet brown chops in garlic oil over high heat. Remove and keep warm. Add olive oil to pan. Sauté onion, garlic, and mushrooms in olive oil until onion is golden. Pour in
Chicken Stock
, wine, and add bay leaf. Bring mixture to a boil and cook for about 3 minutes.

Arrange 6 pork chops in casserole. Top with half the sauce.

Put another layer of pork chops on top and pour over remaining mixture. Cover casserole tightly and bake for 1½ hours.

If desired, sour cream may be added to sauce mixture when served.

T
OTAL
G
RAMS
36.9
G
RAMS PER
S
ERVING
6.2

6 servings

1 4–5-pound veal roast (leg, loin, rump, shoulder, or breast)

1 clove garlic, minced

½ pound thick-sliced bacon

3 tablespoons olive oil

4 tablespoons chopped onion

2 celery stalks, diced

4 anchovies (optional)

½ cup white wine or
Chicken Stock
(
page 68
)

Preheat oven to 325° F.

Have the butcher bone and tie meat. Cut a few incisions in veal and insert minced garlic.

In roasting pan with cover, heat oil and brown veal. Add onion, celery, and wine (or stock) to pan. Arrange bacon on top. Place in oven. Cover and cook for 30 minutes to the pound, basting occasionally. Remove veal from pan, and let it set for 10 minutes for easier carving. Remove vegetables from pan juices, skim off excess fat, and pour pan juices over veal. Serve warm, or serve cold-sliced with
Vinaigrette Cream Dressing
,
page 95
.

T
OTAL
G
RAMS
7.9
G
RAMS PER
S
ERVING
1.3

6 servings

1½ pounds veal cut into scallops ¼-inch thick

salt and pepper to taste

6 tablespoons butter

¼ cup brandy

1 cup
Chicken Stock
(
page 68
)

¼ cup Chablis or other dry white wine

2 tablespoons dry sherry

1 pound porcini mushrooms, sliced

2 tomatoes, peeled and chopped

1 teaspoon garlic powder

½ cup grated Swiss cheese

¼ cup grated Parmesan cheese

Preheat broiler.

Pat salt and pepper into veal.

In a skillet melt butter, then add veal to brown.

Heat brandy. Pour over veal and ignite. Remove veal from skillet and keep warm. Pour
Chicken Stock
, Chablis, and sherry into skillet. Simmer until liquid reduces by half. Return veal to skillet. Simmer for 10 minutes. Keep warm until serving.

Sauté mushrooms in 2 tablespoons butter until brown. Add tomatoes and garlic powder. Simmer for 5 minutes. Place mushroom mixture in baking dish. Add veal and cover with wine sauce. Sprinkle with grated Swiss and Parmesan cheeses.

Broil until cheese is brown and bubbly. Serve immediately.

T
OTAL
G
RAMS
38.9
G
RAMS PER
S
ERVING
6.5

4 servings

3 strips bacon, diced

3 tablespoons butter

1 tablespoon chopped onion

½ cup sliced mushrooms

2 pounds cubed veal

½ cup water or
Chicken Stock
(
page 68
)

1 cup sour cream

1 teaspoon salt

¼ teaspoon paprika

Preheat oven to 250° F.

Place bacon, butter, onion, and mushrooms in skillet. Sauté slowly until onion and bacon are lightly brown. Remove mixture with slotted spoon. Place in ovenproof serving dish. Leave bacon fat and butter in skillet, then add veal. Brown meat on all sides. Remove veal, leaving fat in skillet. Place meat in baking dish. Mix well with bacon mixture.

Add water (or stock), sour cream, salt, and paprika to fat in skillet. Heat just to boiling. Pour over meat mixture. Cover dish. Bake for 1 hour, or until veal is tender when pierced with fork.

T
OTAL
G
RAMS
12.0
G
RAMS PER
S
ERVING
3.0

8 servings

4 tablespoons vegetable oil

3 pounds stew beef (chuck, round), cubed

4 tablespoons onion, chopped 4 cups water

3 soup bones

2 teaspoons salt

½ cup rutabaga, cubed

½ medium green pepper, chopped

¼ small eggplant, chopped

½ cup zucchini, cubed

4 tablespoons tomato sauce

1 cup spinach

Heat oil in large heavy pot. Add meat and brown well on all sides. Push meat to one side of pot, and add onion. Cook 2 more minutes.

Add water, soup bones, and salt. Simmer for 2 hours.

Add rutabaga and simmer for 15 more minutes.

Add green pepper, eggplant, and zucchini. Simmer for 10 more minutes. Spoon in tomato sauce and spinach, and cook for 7 more minutes.

T
OTAL
G
RAMS
20.8
G
RAMS PER
S
ERVING
2.6

4 servings

8 lamb chops

garlic powder

2 tablespoons butter

2 tablespoons Worcestershire sauce

2 tablespoons lemon juice

2 tablespoons gin

1 teaspoon seasoned salt

Rub lamb chops with small amount of garlic powder and place in a dish. Melt butter in a small pan and add Worcestershire sauce, lemon juice, gin, and salt. Pour liquid over lamb chops. Allow to marinate in refrigerator for 30 minutes. Remove lamb from marinade. Broil or barbecue to desired doneness. Meanwhile, boil marinade in a small saucepan for 10 minutes. Top lamb with marinade before serving.

T
OTAL
G
RAMS
9.9
G
RAMS PER
S
ERVING
2.5

8 servings

2 tablespoons butter

1 pound veal or beef, ground

3 tablespoons chopped onion

1 clove garlic, minced

½ cup white wine

1 8-ounce can tomato sauce

1 tablespoon dill

1 tablespoon chopped parsley

½ cup grated Parmesan cheese