Dr. Atkins' New Diet Cookbook by Robert C. Atkins Read Free Book Online Page A

eggs
    3 tablespoons mayonnaise
    ½ cup boned and flaked salmon, canned or smoked
    ½ teaspoon lemon juice
    1 teaspoon prepared mustard
    1 teaspoon Worcestershire sauce
    ½ teaspoon salt
    dash of pepper
    Cover eggs with cold water and bring to a boil. Reduce heat and simmer gently for 15 minutes, turning often to help keep yolks in center. Run eggs under cold water and remove shells. Slice eggs in half lengthwise. Remove yolks.
    Mash yolks and mayonnaise together until smooth. Add remaining ingredients and mix well.
    Spoon mixture into egg whites.
    Garnish with additional pieces of salmon if desired. Refrigerate for at least ½ hour before serving.
    T OTAL G RAMS 5.7
G RAMS PER S ERVING 0.5
Swedish Meatballs
    8 meatballs
    ¼ cup heavy cream
    ¼ cup water
    ¼ cup fried sugar-free pork rinds, crushed
    ¼ pound beef, ground
    ¼ pound pork, ground
    ¼ pound veal, ground
    1 large onion, chopped fine
    3 tablespoons butter
    2 teaspoons seasoned salt
    1 recipe
Cream Sauce
( page 177 )
    ½ teaspoon nutmeg
    1 teaspoon caraway seeds
    Mix heavy cream and water together in a small bowl. Add crushed pork rinds and allow to soak until softened, about 10 minutes. Combine beef, pork, and veal.
    Mix cream mixture, meats, and onion together. Add seasoned salt. Shape into small balls, and brown in butter in a medium skillet over medium heat.
    Remove balls to chafing dish and keep warm.
    Make
Cream Sauce
and pour over meatballs. Garnish with nutmeg and caraway seeds.
    T OTAL G RAMS 7.0
G RAMS PER S ERVING 0.9
Turkey Meatballs
    8 meatballs
    2 tablespoons butter
    1 small onion, minced
    1 medium stalk of celery, minced
    1 clove garlic, minced
    ½ pound turkey, ground
    1 teaspoon seasoned salt
    ¼ teaspoon grated Parmesan cheese
    ½ teaspoon thyme
    1 egg
    ¼ teaspoon curry powder
    Heat butter in a medium skillet. Sauté onion, celery, and garlic until golden brown.
    Place turkey in a bowl, add onion mixture and remaining ingredients. Mix well with a fork. Shape into 1-inch balls and sauté until well-browned.
    T OTAL G RAMS 10.4
G RAMS PER S ERVING 1.3
Salami and Parmesan
    8 cubes
    ½ pound salami, cut into eight cubes
    2 eggs, beaten
    8 tablespoons grated Parmesan cheese
    walnut oil for frying
    Dip salami cubes into beaten eggs. Roll in Parmesan cheese until coated.
    Repeat.
    Deep fry in hot oil for 30 seconds, until lightly browned.
    T OTAL G RAMS 7.0
G RAMS PER S ERVING 0.9
Heavenly Wings
    Hors d’oeuvres for 6
    1½ pounds chicken wings, about twelve
    1 cup Tamari soy sauce
    4 packets sugar substitute
    ¼ cup white wine
    2 cloves garlic, mashed
    ¼ cup sesame oil
    ½ teaspoon ground ginger
    Wash wings and pat dry. Cut into pieces at joints. Discard wing tips. Combine remaining ingredients.
    Spread wings in shallow baking dish. Do not overlap. Pour sauce over wings. Marinate overnight in refrigerator. Preheat oven to 325° F. Bake in marinade for 1½ hours.
    T OTAL G RAMS 19.9
G RAMS PER S ERVING 3.3
Sardine Snack
    3 snacks
    1 3-ounce can skinless and boneless sardines, drained
    ½ teaspoon dried parsley
    ¼ teaspoon dried dill weed
    3 hard-boiled eggs, mashed
    ¼ teaspoon salt
    6 ounces cream cheese, softened
    2 tablespoons chopped onion
    ¾ teaspoon lemon juice
    Combine all ingredients in a blender or food processor. Blend until smooth. Serve, well chilled, on bed of lettuce leaves.
    T OTAL G RAMS 7.1
G RAMS PER S ERVING 2.4
Sour Cream Clam Dip
    8 servings
    1 cup sour cream
    1 7-ounce can minced clams, drained, reserving 1 tablespoon juice
    1 tablespoon grated onion
    1 teaspoon celery seed
    ¼ cup mayonnaise
    1 tablespoon lemon juice
    seasoned salt and pepper to taste
    1 tablespoon Worcestershire sauce
    Mix all ingredients together well. Refrigerate for at least 1 hour. Serve with fried pork rinds.
    T OTAL G RAMS 30.2
G RAMS PER S ERVING 3.8
Guacamole
    8 ¼-cup servings
    1 avocado, peeled and chopped
    ½ cup onion, chopped
    1 tomato, chopped
    ½ cucumber, peeled and chopped
    ½ teaspoon paprika
    ½ teaspoon seasoned salt
    1 jalapeño pepper,