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

for 15 minutes.
    T OTAL G RAMS 66.2
G RAMS PER S ERVING 11.0
Feta Burgers
    2 servings
    2 tablespoons butter
    1 pound beef, ground
    ¼ cup crumbled feta cheese
    ¼ cup finely chopped black olives
    ½ teaspoon seasoned salt
    ½ teaspoon pepper
    Melt butter in a heavy skillet.
    Mix remaining ingredients, and shape into patties.
    Sauté hamburgers for 5 minutes on each side.
    T OTAL G RAMS 3.4
G RAMS PER S ERVING 1.7
Curry Burgers
    2 servings
    2 tablespoons butter
    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
¡Ole! Burgers
    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
U.S. Hamburgers
    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
Steak Au Poivre
    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
Moussaka
    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
Calves Liver in Red Wine
    4 servings
    6 shallots or 1 small onion, finely chopped
    1 cup