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

seeds
    ½ teaspoon seasoned salt
    8 cloves garlic, minced
    1 large onion, sliced thin
    4 small carrots, sliced thin
    2 bay leaves
    ¼ pound thick-sliced bacon
    1 cup shiitake mushrooms, sliced
    2 cups
Chicken Stock
( page 68 )
    Wash and dry rabbit.
    Mix ½ cup olive oil, lemon juice, rosemary, fennel, salt, and garlic in a large bowl. Add onions and carrots.
    Spread ½ of vegetable mixture on bottom of a roasting pan. Place rabbit pieces on top. Top with remaining vegetable mixture. Place bay leaves on top. Cover pan and place in refrigerator for 2 days. Sprinkle with olive oil daily.
    To cook:
    Remove rabbit from vegetable mixture, and save the vegetables.
    Slice bacon into bite-size pieces and brown in a large skillet. Add ½ cup olive oil to skillet and brown rabbit pieces well on all sides. Remove and set aside.
    Drain vegetable mixture. Place vegetables in hot skillet and lightly brown. Add rabbit back into skillet, cover with
Chicken Stock
, heat to a simmer. Cover and cook for 1½ hours, or until very tender.
    T OTAL G RAMS 58.4
G RAMS PER S ERVING 9.7
Mother’s Pot Roast
    6 servings
    3½ pound rump roast
    ½ teaspoon garlic powder
    1 teaspoon seasoned salt
    2 medium onions, sliced
    3 tomatoes, skinned and quartered
    2 cloves of garlic
    Rub garlic powder and seasoned salt into the meat. Place in refrigerator for ½ hour.
    Place onions and garlic in a food processor. Push tomatoes through a strainer to rid them of seeds and place tomato pulp in food processor. Puree.
    Place meat in a large pot. Cover with tomato sauce and simmer for 1½ hours. Turn meat and simmer about 1½ hours more or until fork-soft. Remove meat from pot to a wooden cutting board to cool. Place sauce in refrigerator to allow fat to rise to top. When meat is cool, slice. Remove fat that has formed on the sauce and place meat back in the sauce. Warm and serve.
    T OTAL G RAMS 35.5
G RAMS PER S ERVING 5.9
    THE HAMBURGERS
Dr. Atkins’ Fromage Burger
    6 servings
    2 pounds beef, ground
    1 tablespoon chives, chopped
    ¾ teaspoon tarragon, crumbled
    2 teaspoons seasoned salt
    ¼ cup fresh parsley, chopped
    ¼ cup scallions, minced
    1 small tomato, diced
    1 egg, beaten
    6 ounces Cheddar cheese, coarsely grated
    3 tablespoons butter, melted (optional)
    Combine beef, chives, tarragon, salt, parsley, scallions, tomato, and egg. Mix well.
    Shape into 12 equal balls. Flatten each ball to pancake shape. Divide cheese into 6 piles. Press cheese together. Place 1 pile of cheese in the center of 6 of the meat pancakes. Place second burger pancake on top. Press edges together to seal.
    Dr. Atkins likes to cook these on an outdoor grill. If one is not available, broil in oven or sauté with butter in a nonstick skillet for five minutes on each side.
    T OTAL G RAMS 12.3
G RAMS PER S ERVING 2.1
Brit Burgers
    2 servings
    4 tablespoons butter
    ½ cup onions, chopped
    1 pound beef, ground
    ½ teaspoon seasoned salt
    ½ teaspoon pepper
    ½ teaspoon sage
    Melt 2 tablespoons butter in a skillet. Sauté onions until golden. Remove and set aside.
    Combine beef, salt, pepper, and sage with onions and mix well. Shape into patties. In same skillet melt remaining 2 tablespoons butter. Sauté for 5 minutes on each side.
    T OTAL G RAMS 7.3
G RAMS PER S ERVING 3.6
Pizza Burgers
    6 servings
    2 pounds beef, ground
    1 teaspoon seasoned salt
    1 tablespoon parsley, chopped
    ⅛ teaspoon basil
    ⅛ teaspoon oregano
    2 eggs, beaten
    1 package fried pork rinds, crushed
    ¼ cup olive oil
    6 slices mozzarella cheese
    ½ recipe
Pasta Sauce
( pages 179 – 180 )
    3 tablespoons grated Parmesan cheese
    Preheat oven to 400° F.
    Mix beef with salt, parsley, basil, and oregano
    Shape into 6 patties ½-inch thick.
    Dip patties into eggs, then coat with crushed pork rinds. Sauté patties in hot olive oil until well browned on both sides. Arrange in a shallow baking dish. They must not be touching. Top each patty with a slice of mozzarella cheese. Pour on
Pasta Sauce
. Sprinkle with Parmesan cheese. Bake