Here, and in the following pages, are the recipes for the dishes starred* in the daily menus for the Scarsdale Gourmet Diet.
For your convenience, recipes in most cases are listed to serve oneexcept in cases where the basic food, such as a tin of tuna fish or a chicken, is too much for one person.
Since the recipes make delicious gourmet dishes, you may wish to increase the amounts of ingredients to serve a couple, family, and guests.
MONDAY LUNCH BORSCHT SUZANNE
1/2 mug instant beef broth
1/2Â mug finely shredded white cabbage
1/2Â mug cooked or tinned diced beetroot (no sugar)
1 teaspoon chopped onion Salt and pepper to taste Pinch of oregano
1 teaspoon lowfat sour cream Bring broth to boil, add cabbage. Simmer 15 minutes. Add beetroot, onion, salt and pepper. Simmer 10 minutes longer. Remove from heat, and add oregano. Chill, and float sour cream on top when serving.
CHEF’S SPINACH SALAD GOURMET
2 mugs or more of raw spinach lA mug of diced assorted cheeses such as Swiss, Gouda, Blue (total about 1-1/2 ounces)
4 raw mushrooms, sliced
2 thin slices boiled ham, diced 1 spring onion, sliced 1 tomato, cut into eighths Garlic salt to taste Pepper to taste Vinegar or lemon dressing
Toss all ingredients, except tomatoes and dressing, together; add tomatoes and dressing just before serving. Serves 1.
MONDAY DINNER DEVILLED SHRIMP
5 jumbo (or 7 large) uncooked shrimps, peeled and deveined
2 tablespoons dry white wine 1 tablespoon Dijon mustard 1 clove garlic, crushed lA cup diced onion Salt and pepper to taste
1 small whole tomato (peeled) lA cup chopped parsley
Coat a pan with chicken broth. Heat and add shrimps, sauteing on each side 2 minutes. Add wine, mustard, garlic, onion, and seasonings. Cover and cook over medium heat 10 minutes. Add tomato, breaking it up with a fork. Mix all together, cover again, and cook 10 minutes longer. Add parsley and serve immediately.