Food for Life: The Cancer Prevention Cookbook by Terri P. Wuerthner;Terri Pischoff;Kathy M. Pakosh

By Terri P. Wuerthner;Terri Pischoff;Kathy M. Pakosh

That includes greater than two hundred mouthwatering recipes, this cookbook interprets the dietary instructions set forth through the yankee melanoma Society and the government's NCI right into a 21-day healthy dietweight-reduction plan that any one can stick to.

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0 Page 10 Crostini of Porcini Mushrooms with Madeira Try this sauce on a baked potato in place of butter or sour cream. Makes 6 servings 1 4-ounce baguette, cut in 18 slices 2 ounces dried porcini mushrooms 1 1/2 cups hot water 1 1/2 tablespoons butter 1/4 cup minced shallot 1/4 cup Madeira 1/4 cup low-sodium chicken broth 1/2 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon sugar 1/2 cup finely chopped fresh parsley Preheat the oven to 350°F. Toast the baguette slices in the oven on a baking sheet for 10 minutes, or until they're crisp.

Mix until very smooth. Transfer the mixture to the mold. Refrigerate the mousse for several hours, or until it's set. Unmold the chilled mousse onto a serving plate, sprinkle paprika over the top, garnish the dish with the parsley and tomatoes, and serve with the baguette slices. 0 Page 18 Shrimp Dumplings with Sun-Dried Tomato Aioli These dumplings are simple to prepare. They may be made ahead and baked just before serving. Makes 12 servings 12 ounces cooked shrimp 1/2 cup finely chopped yellow onion 4 cloves garlic, minced 2 1/2 teaspoons fresh lemon juice 1 1/2 teaspoons low-sodium soy sauce 1 1/2 teaspoons cornstarch 1/4 teaspoon plus 1/8 teaspoon white pepper 1 egg white, lightly beaten 12 ounces wonton wrappers (approximately 56) 2 quarts low-sodium chicken broth 1 1/2 tablespoons sun-dried tomatoes (not oil-packed) 1 6-ounce potato, peeled and cooked 1/2 cup low-fat (1%) milk 2 tablespoons mayonnaise 1 1/2 tablespoons chopped fresh basil 1/4 teaspoon sugar 1/4 teaspoon salt Shrimp Dumplings Make the filling by mixing the shrimp, onion, one-half of the garlic, 1 1/2 teaspoons of the lemon juice, the soy sauce, cornstarch, and the 1/4 teaspoon white pepper in a food processor until the mixture is smooth.

The longer they will take to cook. If hard vegetables are mixed with soft vegetables such as peas or leafy vegetables such as spinach, the dense vegetables should be put into the pot first. Then the others should be added just a few minutes before the soup is done. And rememberwhen you're reheating soup, it should be simmered! Page 30 Apple-Squash Soup with Chive Sour Cream The inherent sweetness of the apple and squash in this recipe is balanced by the garlic, lemon juice, and spices. The squash is rich in beta-carotene.

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